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Meadowlark

10? with Meadlowark Owner & Chef Dave Rawson

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Chef Dave Rawson

Chef Dave Rawson started his career at Meijer, where he was a backer.  He attended Sinclair’s culinary program and then started working at The Winds in Yellow Springs, where he met his wife Robin, who also worked in the kitchen.  It was also there he met Elizabeth Wiley, who eventually left to open The Meadowark in 2004.  In 2006 Rawson was hired on as her kitchen manager and he’s been there since then.  Wiley describes Dave as, “solid, feet-on-the-ground, creative and hard-working, a good communicator and fantastic cook. To watch him make risotto, or ratatouille is poetic.” Wiley sold Wheat Penny and Meadowlark in 2022 to her long time  business partners and friends, Chefs Dave Rawson and Liz Valenti

What is your favorite ingredient to cook with?

Peppers! I love them. Sweet, hot, fresh, dried, smoked, grilled on a bratwurst, ground into romesco, simmered in ratatouille. I feel they don’t get enough credit.

What ingredient do you dread?

This is a hard one. Ingredients or methods that take extra care or are difficult or monotonous to prepare are more of a challenge than a dislike for me. I’ll go with an ingredient that I don’t like to eat, which there are few, liver.

 

What’s your favorite dish to make?

Ratatouille. My Chef at the Winds, Kim Korkan, showed me how to make it years ago. It’s such a beautiful combination of summer vegetables, all of which can grow in Ohio. (and in talking with him this will probably appear on the menu next week).

What’s your favorite pig out food?

Chef Dave cooking down tart cherries

There are too many! I would have to say ice cream if made to choose.

 

What restaurant, other than your own, do you like to dine at in the Miami Valley?

Another tricky one. Chefs tend to keep similar hours, so most are closed at the same time as Meadowlark. The list is long though. Dayton has quite a few stellar restaurants.

 

What’s your best advice for home chefs?

Just like anything else, practice. Take advantage of today’s technology and watch cooking shows, get some cookbooks, take some cooking classes, become familiar with your tools. Keep at it and continue to build off what you know. Call the Meadowlark and ask me questions!

If you could invite any 4 guests to a dinner party, who would they be and why?

I’m taking the liberty of adding “living or dead” to this question.

  1. My grandmother. She was a good cook, and she taught my mother to cook. She never got to see me do this, and I think she would be “tickled pink” as she would say.
  2. My mother. She was a good cook and taught me the excitement of trying new things.
  3. My wife. What point would there be of having a dinner party without Robin there? Besides, she’s a better cook than me.
  4. My mother in-law. She and my mother didn’t get to spend enough time together and she’s an awesome lady!

 

Wiley & Dave

Who do you look up to in the industry and why?

I’ll go with people I know as opposed to famous (or not so famous) chefs. Elizabeth Wiley, Kim Korkan and Mary Kay Smith. They helped form my approach to cooking and the business side of cooking. The main lesson is you must really care about your ingredients, your customers and your staff.

 

What do you do in the Miami Valley on a day off?

As little as possible! But in all seriousness, hanging out with my wife, our dogs, and our friends, which doesn’t happen enough!

Share a kitchen disaster, lucky break or other interesting story:

As you know, the restaurant business can be very volatile. Although I had been a baker for many years, I was relatively new to professional cooking when I found myself, only nine months into my first restaurant job, being promoted to kitchen manager. I think my bosses at the time thought that since I seemed to be fairly responsible and eager to learn, that they would teach me as we went along. I think it turned out all right.

Meadowlark

Where comfort food meets creativity and local charm.
5531 Far Hills Avenue
Dayton Ohio 45429

937-434-4750

 

Tues – Thurs: 11:30am – 8:30pm

Fri & Sat: 11:30am– 9:30pm

Quest For Dayton’s Best: Falafel

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It was five years ago I unexpectedly found myself in Istanbul for a few days. This was a great opportunity to eat some new foods. I tried the breads, some street foods, Turkish Delight, and a range of Pistachio pastries. But..it was a sidewalk cafe near a rug vendor where I first had falafel alongside a plate of hummus. I was no stranger to hummus, but falafel, a middle eastern hushpuppy that I come to love.

Five years later and still crave Falafel. Lucky for me Dayton is full of Middle Eastern descent restaurants who are serving great Falafel. Falafel is basically a chickpea hushpuppy. Basically ground dried chickpeas, parsley and cilantro, garlic, onion, other spices and balled together and deep fried. Eat it with tzatziki or a side of hummus. This is where I get the best in Dayton.

Carmens Deli
Address: 40 N Main St, Dayton, OH 45423

The Falafel Gyro. Think traditional Gyro but with fried falafel balls that are crumbled up in the pita alongside onion, feta, olives, lettuce and tzatziki. It’s basically a greek salad with falafel crumbled atop all sitting on a warm soft pita. I have one of these every month. No lie. Every month. Ask Haitham at the register. If you are feeling extra Greek, grab a piece of his baklava for good measure. This gyro is so big and full you won’t need a side dish, as good as the side salads and fries are, you won’t need them. Grab an extra tzatziki though. You’ll be wanting more of this tart, tangy, and creamy condiment for sure. $7.50 for lunch.

Mudlick Taphouse
Address: 135 E 2nd St, Dayton, OH 45402

The Falafel Burger. Yes. Burger. Think Veggie burger but with flavor and substance. This falafel is pattied and fried and fills the bun. Topped with chipotle hummus, fresh greens and a tomato jam that would taste good on shoe leather. This entire sandwich is an experience. The falafel has a distinct punch of cumin and I like it. $12 and it’s worth every penny.

Olive Mediterranean
Address: 44 W Third St, Dayton, OH 45402

The Falafel Platter. This platter is complete with rice, a salad with feta, olives and tomato, warm pita and a pile of 5-6 falafel fritters. Deep green, crunch on the outside and Dayton’s best tzatziki served alongside. I love the crunch of the salad and it’s red wine vinagrette dressing accompanying the crunchy and creamy falafel. For $11 its a great lunch any day of the week.

The Gyro Palace (Dayton Mall location)
Address: 57 N Springboro Pike, Miamisburg, OH 45342

These guys know Falafel. They call it a wrap, but its basically a falafel gyro and I love it. There is something different about their version. It’s fried perfect and deep green color that comes from all the cilantro and parsley that is blended in. Calling it a Gyro suggests you can eat it politely with two hands, the truth is that it is overstuffed and you are gonna need a fork and extra napkins. At $6.50 its hard to beat the service, taste and price of the Palace south of town. They’ve recently opened up a Brown St. location as well.

Side note: I once had great Falafel from Trolley Stop. It’s not on the menu anymore sadly.

However, on my short list to try is:
Cedar Land Bakery
Address: 4515 Linden Ave, Dayton, OH 45432

Meadowlark
5531 Far Hills Ave Dayton, Ohio 45429

Just yesterday they introduced a new menu item- this Falafel Salad!

 

Where do you go to get Falafel? Have a recipe for your own? Share it in the comments below.

Meadowlark Celebrates Negroni Week

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For one week every June, bar and restaurants mix classic Negronis and Negroni variations for a great cause. It is a celebration of this vintage cocktail all over the country, as well as an opportunity for bars and bartenders to give back to their community.

This year Meadowlark, located at 5531 Far Hills Ave,  is featuring three Negroni cocktails  created by Nikolas Hunt, and the generous folks at Meadowlark will donate $2.00 (for each cocktail!) to the Dayton Food Bank.  This promotion runs through Saturday night.

Nikolas Hunt

 

The Classic Negroni
Gin, Campari, Sweet Vermouth
Invented by Count Camille Negroni
in Florence, Italy in 1919

The Negroni Sbagliato AKA The Mistake Negroni
Campari, Sweet Vermouth, Sparkling Wine
When you reach for the Gin and grab the Prosecco by accident instead

Boulevardier
Rye Whiskey, Campari,
Sweet Vermouth
A Negroni with Whiskey instead of Gin

 

 

 

 

A Look Back at Smart Guy in a Tie Cocktails Negroni Story:

Classic Negroni

The classic Negroni.

For many a bartender, there is a certain allure to the Negroni. It could be the of the simplicity of the recipe: one part gin, one part sweet vermouth, and one part the bitter Italian liqueur Campari. These basic proportions make the cocktail ripe for experimentation. Which means that the gin can be replaced with bourbon or champagne. The Campari can be replaced with any wide variety of bitters, from Aperolto Zucca. Every time you change one of the ingredients, you change the overall flavor profile. While the Negroni will always stand on its own among the classic cocktails, the variations it has inspired have covered the flavor and color spectrum.

The best legend of the creation of the Negroni starts with an Italian nobleman fleeing to America after having a child out of wedlock. Count Camillo Negroni spent some time in the American West, becoming a cowboy and enjoying the lifestyle of a rancher. When everything was a little calmer, he returned to his native country to settle back into his old lifestyle. He sauntered into town one day, looking for a stiff drink. Thinking the popular Americano (1 oz. sweet vermouth and 1 oz. Campari, topped with soda water) was not going to satisfy his thirst, he asked the bartender to substitute the soda water for gin. It was at that point a legend in the cocktail world was born. And like many other cocktails of the era it was mostly lost after Prohibition, showing up once bartenders started to discover the old recipes.

The one ingredient that takes some getting used to.

Several years ago, Imbibe Magazine declared the first full week of June Negroni Week. It is a celebration of this vintage cocktail all over the country, as well as an opportunity for bars and bartenders to give back to their community. For every Negroni purchased at participating venues, a portion of the proceeds is donated to the charity of their choice.

 

What is a classic Negroni, you may ask?

Negroni

1 oz. gin
1 oz. sweet vermouth
1 oz. Campari

Glass: Cocktail or Rocks
Ice: None
Garnish: Orange peel

Pour all of the ingredients into a mixing glass over ice. Stir until the mixture is chilled, then strain into the glass. Twist the orange peel over the cocktail, then drop it in and serve.

If you are a fan of gin and all of its herbal glory, this is an amazing cocktail. The bitter Campari is an acquired taste, but it is blunted by the gin and the sweet vermouth. Start here, and work your way forward…

Not a fan of gin? Bourbon fits just as nicely in this cocktail.

Old Pal

1 oz. bourbon
1 oz. sweet vermouth
1 oz. Campari

Glass: Cocktail
Ice: None
Garnish: Orange peel

Pour all of the ingredients into a mixing glass over ice. Stir until the mixture is chilled, then strain into the cocktail glass. Twist the orange peel over the cocktail, then drop it in and serve.

For those of you that enjoy whiskey more than gin, here is the Negroni variation for you. Swap the herbal gin for the smooth bourbon, and it is like you have an entirely different cocktail. If rye is not your thing, exchange that for bourbon and make yourself a Boulevardier. Either one is fantastic.

Negroni Sbagliato

1.5 oz. sparkling wine (stay in Italy and hit the Prosecco)
1.5 oz. sweet vermouth
1.5 oz. Campari

Negroni Sbagliato

Bubbles make everything better, right?

Glass: Champagne flute
Ice: None
Garnish: Orange peel

Pour the Campari and sweet vermouth into a mixing glass over ice. Stir until chilled, then strain into the champagne flute. Then top off with the champagne and GENTLY stir. Twist the orange peel over the cocktail and drop in.

It is said that while making a Negroni, a hapless bartender accidentally grabbed an open bottle of champagne instead of the gin and poured it in. Instead of dumping it, he served it to his customer and this star was born. I want to see the bar set up that has the gin ANYWHERE close to the champagne. It seems like a stretch. However, the word sbagliato in Italian means “bungled” or “mistaken”, so there could be an

Unusual Negroni (by Charlotte Voisey)

1 oz. Hendrick’s Gin
1 oz. Lillet Blanc
1 oz. Aperol

Glass: Cocktail
Ice: None
Garnish: Orange peel or Grapefruit peel

Pour all of the ingredients into a mixing glass over ice. Stir until the mixture is chilled, then strain into the cocktail glass. Twist the orange (or grapefruit) peel over the cocktail, then drop it in and serve.

If the boldness of the original Negroni is too much for you, Ms Voisey developed a cocktail that dials back all of the intensity. Henrick’s is an amazingly light gin, more cucumber and rose petal than juniper. The Lillet is not very vermouthy, and the Aperol, while bitter and orange, is not as intense as the Campari.

Dark and Smooth Cocktail

A little sweeter, but still with some herbal zing.

Dark and Smooth

1 oz. dark rum
1 oz. sweet vermouth
1 oz. Jägermeister

Glass: Rocks
Ice: None
Garnish: Orange peel

Pour all of the ingredients into a mixing glass over ice. Stir until the mixture is chilled, then strain into the cocktail glass. Twist the orange peel over the cocktail, then drop it in and serve.

I will never stop experimenting with one of my favorite spirits, Jägermeister. I have been fiddling with this concept for a while, and finally figured out that the dark rum is the answer. The cocktail leans to the sweeter side for a Negroni, but the herbal notes hit the nose and the palate at the end.

There are many, many more variations of the Negroni out there. If you want to really see the variety of what people have done with the basics of the cocktail, buy the book Negroni: Drinking to La Dolce Vita, with Recipes and Lore by Gary Regan. It has dozens of recipes, some that stay true to the original, some that stray so far off that it is hard to call them a Negroni. But all of them stay true to the idea of the slightly bitter, herbal original.

Find your favorite cocktailing venue and order a classic. They are a delight on the palate, even though for some it is an acquired taste. And if the original is not to your liking, you can see there are many ways to modify it into something you will enjoy. Count Negroni did it over a century ago, and look how well that has turned out. Cheers!

 

Your Guide to Fine Dining for New Year’s Eve

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New Years Eve is just  five days away- have you made plans yet?

December 31st  is a night that should be spent out on the town. DMM has compiled lists of restaurants that will be celebrating the end of the year in style. Some may serve a multi-course meal with dancing to follow, while others may offer a more intimate setting to share a  Champagne toast with someone special.  All of the events we’ve listed here end well before midnight, which will let you make plans to pop by another party or if you prefer, make it home in plenty of time to toast the new year in your pj’s.

Looking for a place to ring in the new year?  We’ve got a list of those for you on our MostMetro.com calendar.

 

 

Mudlick Tap House
December 31 @ 4:00 pm – 10:00 pm

They say the way you spend New Year’s Eve is the way you’ll spend the rest of the year so make it one to remember and join us at Mudlick Tap House for an evening of sensational food  with a very special New Year’s Eve menu!

Festive Libations:
Glass of Champagne $7
Bottle of Champagne $24

Santa’s Little Helper
Cranberry Smash
Jingle Balls Nog
Starters:
Beets Meat Salad-  Golden and ruby beets, watercress, mache greens, roasted walnuts, local capriole goat cheese, pomegranate vinaigrette 19French Onion Soup- Thyme, sherry, beef broth, onions, crostini, Jarlsberg cheese
4 cup  7  bowlShareables:
Seared Scallop in the Shell-  Pan Seared Jumbo (U7) Scallop, asparagus mousseline, romanesco, osetra caviar 20$Parsnip and Yukon Gnocchi- Large parsnip shaped gnocchi, pan seared, finished with golden and ruby beet syrups, lardons, local chive microgreens. 16$

Pork and Plant-  Shredded plantain cakes topped with pan seared pork belly and sunny side up quail eggs, leek puree. 22$

Entrees:
Pan Seared Free Range Chicken Breast-  Ed Hill Airline Chicken Breast, dusted with cajun spice, pan seared, sweet and spicy balsamic sauce, jersey sweet potato hash, roasted cippolini onions, romanesco 32$

Slow Roasted Prime Rib of Beef- 10 oz cut served au jus horseradish cream, loaded baked potato (cheddar, scallions, lardons) baby tri-colored carrots. 35$

Petite Filet of Beef with Crabcake-  5 oz Prime filet steak with sautéed trumpet royale mushrooms and truffle butter, pan seared crab cake, sautéed wax beans, roasted fingerlings. 39$

Pan seared Duarade- Fresh Duarade filet pan seared, roasted heirloom tomato, lemon roasted asparagus almondine 28$

Encore:
Tuxedo Lava Cake-  Fluffy White cake with a dark chocolate “molten” center, Luxardo cherry cream, Luxardo cherries, Marcona almonds.  12$

Peanut Butter Cookie Sundae  9
Warm Ashley’s Pastry Shop peanut butter cookies with vanilla bean gelato, chocolate curls, and peanut butter whip!
**GLUTEN FREE

Gelato flight- Killer Brownie gelato, pumpkin amaretto gelato, chocolate gelato, Vanilla bean gelato 10$

Jag’s New Year’s Eve Celebration

Jag’s Steak and Seafood
December 31, 2018 @ 4:00 pm – January 1, 2019 @ 1:00 am
$85 – $110
After you’ve opened your gifts, you won’t want to miss the region’s biggest New Year’s Eve bash! Get here at 4:00 p.m. and stay past dinner to ring in 2019 with 3-Piece Revival and a special menu to make it a night you won’t forget. Entry is $85 per person, which gets you a four-course meal and live music until 1:00 a.m. Wine pairings are included for just $25 more.

A NOLA New Year’s Eve Dinner

Lily’s Bistro
December 31 @ 5:00 pm – 11:00 pm     $59

Roll into 2019 with our New Orleans-Inspired five course dinner! There will be sparkling wine specials all night long, a champagne toast at midnight and with dinner seatings from 5-11pm we’ll be keeping the bar open for all your new year’s revelry! *Vegan or Gluten Free options available for each course

First Course
-Fried green tomato with housemade fresh ricotta cheese, tomato pepperjelly, and local microbasil greens

Second Course (choose one)
-Oysters on the half shell with Belle of Dayton ‘gin & tonic’ mignonette
-Pumpkin bisque with crema and toasted pumpkin seeds
-Local lettuces with roasted mirliton squash, pomegranate seeds, beemster aged goat cheese, and jalapeno-honey vinaigrette

Third Course (choose one)
-Alligator croquettes with rosemary oil and remoulade
-Pork terrine with local-bread crostinis, onion jam, and creole mustard
-Grilled cauliflower medallions over red bean gravy topped with roasted shallot ‘chips’

Fourth Course (choose one)
-Bouillabaisse with tomato and lobster fumet, gulf shrimp, whitefish, and mussels, served with grilled bread and rouille
-Butternut squash risotto with roasted local carrots in saffron cream sauce
-Cabernet and port braised lamb shank with parsnip purée and fried leek

Fifth Course (choose one)
-Beignet with bacon-praline crumble and root beer reduction
-Vegan chocolate pudding pie with raw date and coconut crust topped with coconut drizzle
-Bananas foster upside down cake with citrus whipped cream, orange marmalade, and bourbon-maple glaze

New Year’s Eve 5 Course Dinner

Watermark
December 31 @ 5:00 pm – 8:00 pm     $89 includes a glass of Champagne

NEW YEAR’S EVE Dinner in Five Courses

CHEF’S AMUSE BOUCHE – house-made beet ravioli filled with Herbes de Provence goat cheese, topped with mint caviar

SALAD – radicchio, cabbage, carrot purée, toasted sesame oil, red wine reduction with cayenne foam

SOUP cream of celery, red pepper oil, mint foam

ENTRÉE – choice of one
Rosemary Pork Medallions- Beeler Farms pork sous vide, foie gras mashed potatoes, sour apple kimchi, finished with tart cherry jus
Dover Sole – charred Dover Sole, pea and tarragon salad with pea shoots, roasted beets with fennel vinaigrette

DESSERT – buttery tart crust filled with rich hazelnut caramel, topped with chocolate espresso ganache and cocoa nibs


6 Course NYE Dinner

Meadowlark
December 31 @ 5:00 pm – 8:00 pm     $80

Please join us for 6 festive courses on New Year’s Eve! Monday, December 31  First Seating 5, 5:30 and 6pm , Second seating at 8pm.  They will only be serving this 6 course menu. Beverages, tax and gratuity are extra.

First Course – Fresh-shucked Oyster with Crème Fraiche, Red Caviar and a shot of Sparkling Wine

Second Course – Cheese Arancini with Nduja Vinaigrette

Third Course – Mushroom Bisque with Fried Mushroom and Truffle Oil Garnish

Main Course  (choose one)

  • Grilled Double-bone Lamb Chops with Caper-Mint Salsa Verde, Creamy Garlic Potatoes and Sauteed Brussels Sprouts
  • Fish and Shellfish Risotto with Halibut, Clams, Shrimp and Bay Scallops
  • Seared Beef Tenderloin with Bearnaise, Fried Potatoes and Sauteed Brussels Sprouts
  • Vegetables Wellington with Green Peppercorn-Brandy Sauce and Winter Vegetable Garnish

Cheese Course – Blue Cheese Sable with Apple Onion Compote

Dessert Course  – Chocolate Mousse Tart with Hazelnut Crust, Goat Cheese-Fig Ice Cream and Burnt Caramel

NYE Dinner

The Winds Cafe and Bakery
December 31 @ 5:30 pm     $65 does not include tax or gratuity

New Year’s Eve Menu is a four course meal.

Amuse Bouche–  Local Pumpkin Fritter with Pumpkin Romesco with a glass of Bianca Vigna Spumante Rosato

Starter – choose One:
Oyster Pot Pie

Carrot tied Arugula Bundle with Roasted Multicolored Carrots, Forage Foulette Schemer and Crunchy Grains

Sausage Stuffed and Roasted Quail, Picada, Bittersweet Chocolate and Cocoa Nibs

Entree- choose one

Creekstone Grilled Beef Filet, Belletoile Compound Butter and Potato Pavé

Provencal Duck Leg and Breast Two Ways with Chestnuts and Warm Rustic Grain Salad

Vegetable Tagine with Saffron Broth, Couscous and Apricot Vinaigrette

Grilled Swordfish Pangratta with Pistachio and Prosecco Risotto

Ohio Cheese Plate

Dessert – Tarte Tropézienne with Bittersweet Chocolate and Caramel Poached Clementine

Corner Kitchen
December 31 @ 5:00 pm – 10:00 pm

Join us this New Year’s Eve!  We’ll be popping this delicious Haute Couture French Bubbles and offering a limited version of our regular menu as well as a decadent 3-course Prix Fixe for $49.

 1ST COURSE  (select one)

LOBSTER BISQUE or NEW YEARS’ SALAD or FOIE GRAS

ENTRÉE . (select one)

FILET MIGNON or TRUFFLE POLENTA or RACK OF LAMB or LOBSTER RAVIOLI

DESSERT (select one)

TIRIMISU or CHOCOLATE CAKE OR BUTTERSCOTCH PUDDING

 

Find out more »

Year End Mediterranean Tour

Glasz Bleu Oven
December 31 @ 6:00 pm – 9:00 pm    $85

The menu crafted by Glasz Bleu Oven is an all-inclusive pinchos, cicchetti, tapas and hors d’oeuvres style service highlighting specialties from various regions around the Mediterranean. Cost is $85/person.

FRANCE |
Glasz Eggs “Deviled” on brioche toast, caviar optional
Oysters shucked, raw, half shell, champagne mignonette, meyer lemon
Endive Salad, candied walnuts, roquefort, citrus
Oak-fired Ribeye Roast, carved, horseradish creme, arugula, fried shallot, sweet red onion rings

SPAIN |
Octopus + Prawn Ceviche, corn tortillas, avocado salsa
Spanish-style “Noodle Bowl” crispy vegetable salad, spicy chiliés

MOROCCO |
Charred Vegetable Curry + “fried” cous cous, crispy parsnips
Moroccan Mussels, focaccia, anchovy, herb butter
Wood-fired Oysters, harissa butter ciabatta crostini

GREECE |
Grilled Lamb Chops, mint pesto, laffa, tzatziki
Roasted Mediterranean Salad

ITALY |
Cappellini Pasta, duck egg yolk, bottarga, parmigiano reggiano
Red Snapper Crudo, citrus + chiliés, Sicilian olive oil, sea salt
Whole “Fried Fishes” grilled citrus, umami tomato

SUCRÉ |

Gelato, Belgian Waffles, Ricotta Beignets
Roasted Stone fruits, chocolate + caramel sauces, confectioners sugar, French sea salt

The 2017 Vote for Dayton’s Best Chili is …

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Beer and Hot Dogs were available at the chili cook off

Dayton’s biggest chili cookoff was Friday night and we have the loving spoonfuls. A charity that helps disabled Miami Valley residents was given an annual budget boost from the 31st annual event.

There were 17 restaurants and amateur cooks vying for the title of BEST CHILI at the AMBUCS Chili Cookoff this weekend, and the results are in. For the first time ever, the people’s choice top 3 matched The Food Adventures top 3 picks. THE WINNERS ARE…..

 

The winner – Buffalo Chicken Chili from Christophers

#1 CHRISTOPHER’S RESTAURANT’S BUFFALO CHICKEN CHILI:
Delicious, melt in your mouth flavors of simmered chicken and the heat of a buffalo sauce, all in a creamy chili. We topped our bowl with a light sprinkle of shredded mozzarella. This recipe was a risk going off the beaten path of traditional chili’s but in this case, it paid off. Chef John always takes time to talk to the Food Adventures Crew, and we congratulate him and Christopher’s on the big win.

 

2nd Place – The sweet chili from The Brunch Club

#2 THE BRUNCH CLUB’S SWEET CHILI:
Big Ragu was loving the cute servers in Bengal’s attire, but the chili stole Hungry Jax’s stomach. An interesting twist on a traditional chili, this one was sweet and thinner than most chilis. The result was a chili that really grows on you with each bite. We found ourselves with raised eyebrows craving more of this sweet stuff. A definite stand out in our book, and second place in the competition.

 

 

Meadowlark’s Chili with Pita chips was 3rd place out of 17 chili entries !

#3 MEADOWLARK’S CHILI with PITA CHIPS:
A traditional chili served with pita chips made in house, and a dab of sour cream.   We also sprinkled a bit of shredded provolone cheese on top.  This was fantastic. The flavor was so good and it was obvious this was a top contender. Perfectly seasoned and simmering, the chili was one of the best we tasted.  In the end, we put them in 3rd place in this tough field of amazing chili.

 

Other contenders:

The Food Adventure crew wanted to give and Honorable Mention to a couple of restaurants that we feel, rounded out the top 5.  They were #4 LONGHORN STEAKHOUSE and #5 SLYDER’s who were close to the top 3.  Both versions were meaty chili’s with beans and the traditional Tex-Mex type hearty chili that Americans have grown to love.

Rita(left) and a friend from Longhorn Steakhouse, keeping Bob Medlin’s memory alive.

Please understand, every single booth had some good chili.  The trick was to have your chili be  absolutely incredible to stand out in a field of good cooks.  The competition was intense, the meat, sauce and beans were flying.  Hot sauces, cheeses, jalapenos, crackers, draft beer and more made for a filling night.

Other Restaurants and Amateur Cooks that participated were in alphabetical order:

BILL’S AMAZING CHILI:
A hearty chili with slices of beef. This was a dark and flavorful chili and our first taste of the day.

BRIXX ICE CO:
Always a contender, they had a delicious shredded chicken chili, that was almost like a soup.

Buckin Donkey Grill is back and serving up great food !

BUCKIN DONKEY GRILL:
We are so excited this awesome restaurant is back. Their chili entry was a tomato based chili with lots of huge sausage chunks.

BULLWINKLES:
A meaty chili with good flavor, this restaurant knows what they are doing. This one is great too, like all of their menu soups.

CLASHMORE MIKE’S:
A Tex-Mex classic chili with beans and the traditional sauce. Good stuff and one of the “prettiest” chilis in the bowl.

DARK HORSE TAVERN:
A good traditional chili with beans, meat and great flavor. We are so glad this restaurant is back again on Byers Rd.

EATON KENNEDY’S CHILI:
Another chili with beans in the traditional sense. They served it with tortila chips,and it was good stuff, from a local cook.

EL RANCHO GRANDE:
A Mexican twist, this chili had a swirl design in it from lots of cheddar cheese. The meat was grind down a lot and the chili had a yellow tin to it. We think it was from spices and cheeses.

FLANNIGAN’S:
A different dark and meaty chili. This was a gamble as the chili had a a very rich deep flavor. Points for uniqueness on this one.

GEORGE’S FAMILY RESTAURANT:

Big Ragu with some attendees raising money for charity

A solid traditional looking chili, with beans. It had some Greek seasoning that made the chili taste unique. The entry was good and ingenious that they passed out their restaurant menus to the tables beforehand.

HARRIGAN’S:
This was a thinner chili and almost like a soup. The flavor was good and the meat was ground down very well. Many of you know that Harrigan’s is know fro their beefy burgers.. so you know the beef chili tasted good.

All ages loved the event

LOS REYES MEXICAN RESTAURANT:
Almost like a “Dayton dip” this thick chorizo chili was very very cheese filled. The result was a yellow colored chili with chunks of meat. It was mild tasting and very different than other entries.

The decision to pick the best entries was a daunting one. All of the chilis were tasty, and went for a great cause. Please visit these fine restaurants that give back to the community. It was a great time and benefited handicapped kids in this area.

Casino games and other fun contests filled the Colosseum.

The night also was filled with BEER, WINE and SOFT DRINKS.  Did we mention HOT DOGS?  Oh boy the AMBUCS charity hot dog booth was serving up some good ones.  We indulged in all the drinks and food we could until we were stuffed.

Food Adventurer Jax gives the event a thumbs up !

The event benefits AMBUCS of Dayton. It is a charity that helps handicapped residents of the Miami Valley lead a more mobile life. Special walkers. bikes and mobile devices are donated to the families of those children and adults in need. The effect is a priceless improvement for their quality of life.

Next year’s chili cookoff will be FRIDAY NOVEMBER 16th, 2018:
Do you want to enter your chili? We are also looking for blackjack dealers and volunteers for next year. To get involved, go to BESTCHILI.ORG or call Paul Jankovich at 937-438-0345

The champ – Chef John from Christopher’s in Kettering

 

 

Halfway through the night you have people digesting !

Bullwinkles Chili

El Rancho Grande

Gambling Area

Overlooking the event before it opens

Bills Amazing Chili entry

Christopher’s Vegetarian Chili entry

Harrigan’s chili

Beer truck – endless drats

The Hot Dog Lady

Slyders serving up

Flannagans Chili

El Rancho Grande Chili

Bullwinkle Booth

Volunteers helped make the event a success

Los Reyes Chili

George’s Restaurant

Clashmore Mikes Chili

YES ! THEY ARE BACK !

Bucking Donkey Grill

Brixx Ice Co.

Dark Horse Tavern

Testing each and every chili

Critic says – that one was just ok

Games of Chance

Serving up Bills amazing chili

Longhorn Steakhouse entry

Slyders Chili

Flannigans

Eaton Kennedy’s Chili

 

 

Chef Anne Kearney Announces Pop Up Dinner

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Former Rue Domaine  Chef/Owner Anne Kearney has announced she will host a special dinner service on Monday, November 20th from 4-8pm at Meadowlark Restaurant in Kettering.

Kearney shares, “the menu for the evening will be posted next week. I have been out to see most of our farmers and the weather has provided me wioth a plethora of autumn goods for us all to enjoy. Several new dishes, several RUE favorites and a few of my classic, seasonal dishes that I will never let go.  This will be the last POP-UP for 2017. I am currently talking with a few folks about a space for early 2018.”

They  will be taking reservations for 75% of the seating available to us. Allowing 25% of the seating available for walk-ins spaced out throughout the service times on the evening of the POP-UP.  Oh and beware- it’s cash only for this event.

How do you get a reservation? Send an email asap with your reservation request to [email protected]. Include a specific time and party size. Seatings are available every 15minutes for the full four hours of seating.  They will get back to you in a timely fashion with a confirmation or suggestion for another time.

10 ?’s with Chef Aaron Braun

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Chef Aaron Braun’s culinary interest began in his Mother’s kitchen in Kettering, but was probably inherited from his Grandfather, who immigrated and opened a small restaurant in Dayton. Appreciation for good food and gatherings around the family dinner table inspired Aaron to seek employment in local restaurants at an early age, and later to obtain Culinary and Business Degrees from Hocking College in Nelsonville, Ohio.

He further broadened his cooking horizons on Put-in-Bay and then moved on to San Diego.  In California, Aaron promptly found employment at Silvergate Yacht Club, and then a 44-acre, private island resort; Paradise Point. It was at this luxury resort that he was able to really grow, eventually becoming the Chef of their fine dining establishment.  After getting married and traveling across the country, Aaron’s dedication to family and devotion to his hometown have brought him back to Dayton, where he has had the privilege of working for Wiley, as Meadowlark’s Sous Chef, for the past four years.

Aaron will be competing in the 2nd Annual Chef Showdown at the Dayton Home and Garden Show on Sat, March 18th in the first round at 11am.   This Chopped inspired competition features 9 local Chefs challenged to prepare an appetizer from a mystery basket of ingredients in 20 minutes.  One chef from each of the 3 preliminary rounds moves on to the finals Sunday at 1pm where they’ll create an entree in 30 minutes.  Winner gets $500 and bragging rights for the year!

Before the big competition we asked Aaron to take on our 10 question interview:

What is your favorite ingredient to cook with?

Eggs, they are so versatile and delicious, a key ingredient in some of my favorite things: fresh pasta dough, custards, cakes, breaded anything and of course on their own, in a breakfast burrito or a fried egg sandwich.

What ingredient do you dread?

Artichokes, I worked at a place that had a tuna dish that required two 20lb. cases of artichokes a week. By the time you get done peeling and trimming them there isn’t much yield and inevitably you end up with a thousand little cuts all over your hands.

What’s your favorite dish to make?
Hungarian greasy bread, so bear with me here, you take a good rye bread (I always use DLM) and slice it thick. Take jaw bacon and make deep cross cuts into the fat and skewer it. Chop up yellow onion, green pepper and the best tomato from the garden, and get some Hungarian paprika.  Now you’ll need a fire in the backyard, (on what will be the hottest day of the year). Take your bread put the peppers, onion and tomato on the the slice of rye bread (we usually build a few of them and set them on plates around the fire).  Next hold the skewered jaw bacon above the fire and wait. Once the fat starts slowly rendering, drip it on your sandwich, shake a fair amount of paprika on and enjoy. Best served surrounded by family telling stories.

Anything that requires building a fire in the backyard and inviting the whole family over is good with me. 

What’s your favorite pig out food?
Italian Hoagie: crisp-on-the-outside soft-in-the-middle bread, best quality Italian cold cuts and provolone, shredded lettuce, thin sliced tomatoes and onion, topped with spicy cherry peppers, sprinkled with oregano and doused in vinegar and oil.

What restaurant, other than your own do you like to dine at in the Miami Valley?

Kabuki, we split a DoLsot Bimbob for an appetizer; rice, beef, veggies and a sunny side up egg. They serve it with a Korean spicy sauce that is amazing.  The dish is served in a hot stone bowl, as it sits the rice on the bottom becomes crispy- so good.  Then we have our favorite house sushi rolls- great food and service.

What’s your best advice for home chefs?

Mise en place, okay deep breath, it’s a French culinary term meaning everything “in its place”. So before you start cooking, measure out your ingredients, chop your vegetables and herbs, open your cans, get your pots and skillets out.  Once you have everything out and measured, it will make for less stressful cooking.  

If you could invite any 4 guests to a dinner party who would they be and why?

Phil Lesh, Bob Weir and Jerry Garcia, I’ve been inspired for decades by their creativity, improvisation and the ability to consistently blow their audiences’ minds.  The last person would be my wife Candice, because if I was hanging out with the boys and cooking and didn’t invite her there would be many quiet mornings around the coffee pot.

Who do you look up to in the industry and why?

Wiley, the owner of Meadowlark, I have had the pleasure of working for Wiley for a few years now. She has inspired me with her generosity and love for food and people. The wealth of culinary experiences she brings to the table inspires me to continue to seek out my own and share them through cooking. I don’t know if I will ever be able to repay her for everything she has taught me. Thank You!

What do you do in the Miami Valley on a day off?

  Starting the day off at the thrift store, we stop back at the house to pick up our dog Pancho and drive through Tudor’s Biscuit World (in Xenia). We head over to Scout Dog Park for a few hours of live entertainment. Then we go back to the house to garden for a bit and enjoy sunset around the pool and grill with friends and family.

Share a kitchen disaster, lucky break or other interesting story:

  I had just moved to San Diego, I was working in a fine dining restaurant on a 44-acre island.   I had been roped into joining the Safety Committee for the resort; attending weekly meetings, inspections of other departments and this kind of fun stuff.  Anyway, we had just finished an Easter brunch, we had a few tables finishing up, the general manager had asked me to go out and talk to a table that was from Ohio (so being a proud Ohio guy I obliged). Within a matter of a minute or two the restaurant was shaking, chandelier swaying, glassware tinging, and panic noise coming from the kitchen.  My thought process was- What is happening?   Earthquake!  Being from Ohio, I had never been in an earthquake nor had the guest I was talking with. I remembered from a safety meeting the location to take everyone in case of an emergency, calmly got the guests up from the tables, started to lead them to the safety point and sent a bus boy back to get my kitchen staff. Before the ground had stopped shaking we had everyone out of the building and I had my (future) wife on the phone to make sure she was alright. She said that it must have been a big one, her Mom on the other line had felt it in Arizona!  That was my first earthquake, safety pays, no injuries reported.

6 Course Wine Dinner at Meadowlark Wine Dinner

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An intimate 6 course dinner paired with 6 different wines with special guest, California wine maker Peter Stolpman. The menu is a collaboration from chefs Wiley, Elizabeth Valenti, Dave Rawson and Jenn DiSanto from the newly formed catering and events division SageCraft.
Reserved seating only and space is limited. Call SageCraft to reserve your space (937)296-0600. Price is $79.00 per person and includes all 6 courses, 6 wines and a few sweet treats to finish out the evening.

Dayton Restaurants That Give Back

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Chef TJ and Owner Joe Castellano of Amber Rose, one of the most charity supporting restaurants in Dayton

We love living in Dayton, Ohio… a close knit community that pulls together to help their poor, impoverished, down trodden and those suffering temporary crises.   Lots of companies give not only during “the season of giving,” but year round.

Today, Food Adventures takes time to recognize some of the Miami Valley eateries that we have witnessed supporting numerous charities, year after year after year.  These are some of the biggest givers, the most generous folks, but it is certainly not the complete list.  These eateries give not only in the Christmas season, but support many charities, year round.

Let us first preface this article by saying that many, many local restaurants support various causes and give willingly to numerous charities. We realize that some of these establishments may have been missed in this article, but that does not diminish their impact on the community.

 

Without further delay, Food Adventures presents a list of some of the biggest givers, in alphabetical order:

 

LOCALLY OWNED:

Dan Apolito and Mike Fullenkamp from Archer’s Tavern and Stone House Tavern have immersed themselves in Dayton charities

Here are the locally owned restaurants that go above and beyond when it comes to charitable generosity:

 

AMBER ROSE: From the Ronald McDonald charities, to local performing arts charities, Amber Rose has a firm involvement in the community.  They even have hosted events for Catholic women’s charities, Dayton Children’s Hospital and more.  You can see owner Joe Castellano and his workers at many charity and social events throughout the year.   They support the community quietly and never toot their own horn.  They have also catered for and supported charities like the Dayton International Peace Museum and the local Habitat for  Humanity. The list goes on and on..

 

ARCHERS TAVERN:  This popular Centerville restaurant also leads the food scene in community involvement.  Owners Dan Apolito and Mike Fullenkamp dive in and help many local causes, donating lots of gift cards and money.  Their philosophy is when you give, it comes back to you.  Small charities like Hannah’s Treasure Chest or local Alzheimer associations, no charity is too small or too big, and Archer’s helps a lot of them.  They even donate to local charities with their everyday menu “wing challenge.”  On May 9th, 2016, Archer’s plans on leading a charity event, Pro-Am, with celebrities such as Ickey Woods called Dayton Fairways for Airways Celebrity Golf Classic at NCR Country Club , benefiting the Jovante Woods Foundation.   Food Adventures will be involved as well… stay tuned…

 

Beavercreek Pizza Dive owner Teresa Geraci & Food Adventures’ Chef House, work the Monday buffet for charity

BEAVERCREEK PIZZA DIVE:  Each Monday evening, they host an all you can eat pizza buffet for charity.  They call it their “Serve Pizza, Do Good,” project.  We call it a delicious and filling way to support local causes.  Food Adventures has volunteered as guest pizza makers in the past to raise money for local charities like the “Miami Valley Pit Crew” and “Dayton Daybreak.”

 

BILL’S DONUTS: The best donuts in the world are made by some of the most caring people in the world.  Siblings Lisa and Jim Elam have carried on the family business and tradition of giving to the community.  They have sponsored dozens of kids baseball teams over the decades, and soccer teams too. They support the Blue Star Moms and Mackenzies Lemonade Stand, and so many more charities.  One of their biggest giving events is the annual Superhero 5k Donut Run for “A Special Wish Foundation.”  Food Adventures and Dayton Most Metro are planning on being a part of this event every year.

 

Lisa and Jim Elam pose with the kids before the Superhero Run for “A Special Wish Foundation”

BRIXX ICE CO.: Owner Chris Bhai is an unsung hero for Dayton charity involvement.  He is another proprietor who flies under the radar, supporting local causes at every turn.  Charities such as Dayton’s domestic violence resource called the Artemis Center, 5 for the kids, and the local Leukemia Lymphoma Society have benefited from their donations.  Whether hosting events, or helping cater, Brixx is a solid supported of the Miami Valley.  If we listed all the local non-profits that Brixx helps, we would be here all day.

 

Chris Bhai, owner of Brixx, is one of the most giving restaurateurs in the Miami Valley

CAKE, HOPE and LOVE: Mike and Shannon Teague, owners of this bakery, started with just one cake pan.  Now their reach is across the Miami Valley.  They have a“Wall of Hope” on their website, where each month, they help a new local charity.  Hospice of Dayton and The Hope Foundation of Greater Dayton are just 2 of the area charities they have helped recently.  They also make countless donations of free product to charities like www.nohungrykid.org.  Another example of good people doing good things for the Dayton community.

 

CASSANOS:  Cassano’s latest generation, Lora, Chip and Chris, have continued their father’s and grandfather’s legacy in recent years.  That legacy is a continued tradition of community involvement and charity work.  Their “Cassano’s Cares” Foundation” has recently given tens of thousands of dollars to the local Spinal Muscular Atrophy foundation or “SMA.”  The corporation has also given to and supported Grandview Hospital’s “Victor J. Cassano Health Center.”  Other medical donations recently have gone to the Kettering Medical Breast Evaluation Centers.  The Cassano family has also given away thousands of pizzas to charity each year.  It is great to see a Dayton icon so involved in future of the Gem City.

 

Chip and Chris Cassano with Pete Rose on their 60th Anniversary promoting a fundraiser for the Cassano’s Cares Foundation

CHAPPY’S TAP HOUSE:  These guys continually hold events through the year as on site fundraisers for like selling old glassware for the Leukemia Lyphoma Society or doing a pint night to fight Prostate Cancer.   They are always seen supporting various charity events, and never stop giving to the local cause.  Good food, good beer and a company that gives back to the community.

 

DUBLIN PUB:  These guys always lend a hand when charity involvement is needed.  From donations to collecting Toys for Tots, they make a “yoemans effort.”  The support the Dayton United Rehabilitation Services charity, and have even held fundraisers for a competitor’s bar owner, who had cancer.  Holy Trinity Church and Dayton’s Alzheimers Association have been some of the charities that benefited from previous St Patty’s Day parties.   Thanks to restaurants like this, local charities get that shot in the arm they need to serve the Miami Valley.

 

FIFTH STREET BREWPUB:  Talk about year round commitment, these guys offer a guest bartending spot every Monday for charity.  They also donate a portion of that night’s food receipts to the cause of the week.  This is one of the coolest business philosophies and ensures that every week, Dayton area residents can help their favorite charity.  Did we mention the great venue, food and beer selection?  This brewery also has some of the friendliest staff in town.  Manager Dave Tickel and his crew are second to none.

 

Fifth St. Brewpub manager Dave Tickel with Food Adventures’ Chef House & Hungry Jax on guest bartending night for House of Bread

FRESCO CATERING: Owner Jenn DiSanto is an amazing chef, a wonderful mom and a true inspiration.  She used her own personal triumphs as motivation to host events to help causes like the Leukemia & Lymphoma Society of Dayton.  Jenn has organized some unforgettable charitable dinner events such as “Plating a Night of Hope.”  She also volunteers at various local schools to teach cooking classes for kids.  Chef Jenn is very active in the community and is always giving back. She regularly donates her time, talents and money to several local non-profit organizations, including breast cancer charities.  She has inspired many through her successful fight with the disease.   Being an animal lover, SICSA Pet Adoption Center is another charity close to her heart.  Jenn has been a chef all over the world, and we are lucky this gem eventually landed in the Gem city.

 

GHOSTLIGHT COFFEE: Not many people are as involved in the Dayton community as owner Shane Anderson.  He uses Ghostlight Coffee as a venue to showcase local artists and arts of all types.  From hosting songwriter events that benefit the local Dayton Food Bank, serving up coffee at Masquerage, or  providing a place for local charities to host their events, Ghostlight Coffee is a godsend to many who are fighting for a local cause.  From music to poetry and everything in between.  It seems as if we are seeing Ghostlight at about every charitable event, supporting causes in one way or another.

 

Chef Jenn DiSanto & The Big Ragu. Jenn has a great sense of humor, a giving heart, & makes some of the best food in the world

THE MEADOWLARK RESTAURANT:  Chef and owner Elizabeth Wiley is a pillar of the community.  Besides providing exceptional food at her restaurant, she is involved with countless local causes.  She supports them with her time and money.  For example, Chef Wiley judges the Springfield Food Truck Rally for charity. This benefits the Springfield Rotary Club’s charitable causes, including Services to People with Disabilities, Polio Plus and the International Project in Lesotho, Africa.  Meadowlark is also a big supporter of Dayton Pride and the Greater Dayton LGBT Center championing the cause for equality, locally.   Meadowlark’s chartible reach extends to other programs such as Dayton Public Radio’s Discover Classical, American Institute of Food & Wine,  DaytonNightOut.com and so many others.

 

ONE BISTRO: This place promotes taking care of your neighbor. Dayton’s only “pay what you can afford” or “pay it forward” based restaurant, it is charitable in it’s nature.  The staff is even made up with volunteers.  You can volunteer to earn meals for yourself.  Or you can volunteer as a donation of your time. Owners Robert and Kim Adamson business is driven by their faith in God and community involvement.  We can think of no better cause than feeding the area’s hungry children and adults.  One Bistro’s also donates to the area Red Cross’ Disaster Response Team.

 

Big Ragu with Ghostlight Coffee owner Shane Anderson. Shane generously donates his venue, time and resources to many local causes

SCRATCH CATERING:  For years, Chef Matt Hayden has made terrific BBQ and gourmet meals.  He has also donated to many area causes.  From Dayton History events, to the Fleur’s Et Vin event for AIDS Resource Center Ohio.  Scratch Food has left their imprint on the Dayton area, catering for many charity events.  One such cause is the “Suzy Pender Memorial Fund,”  which provides teddy bears to children at Miami Valley Hospital as a way to comfort them.   Scratch Catering has provided the food for the Pender golf outing fundraiser for the past 15 years.  Unprallelled generosity and dedication is what you find from the owners, here.

 

STONE HOUSE TAVERN:  They are involved in many aspects supporting the Waynesville community.  Stone House supports everything from kids athletic teams, to charitable gift card donations.  They are currently partnering with Archers Tavern for the May 9th “Fairways for Airways” golf outing Pro-Am featuring sports stars like Ickey Woods.  The event will benefit the Jovante Woods Foundation.   We believe in supporting business like this that give back to Dayton in so many ways.

 

THE SUBMARINE HOUSE:  Last year this restaurant donated over $15,000 to Children’s Hospital, at their “Super Duper Cheesesteak Challenge” event.   Restaurant owners Jason and Brody Tanner, oversaw the event and check presentation to the hospital.  This event is held annually and the crowds and donations have grown each year.  Great grub, and a great cause, you haven’t been to a charity event until you’ve watched a fellow Daytonian wolf down a 16 inch sub in 2 minutes.  But hey, “it’s for the kids.”

 

The talented Matt Hayden, owner of Scratch Catering is equally witty too. He is a pillar of the local charity community

WHEAT PENNY OVEN & BAR:  Chef Liz Valenti and Chef Elizabeth Wiley are known for their work and generosity at Meadowlark restaurant in the past.  As Chef Liz branched out to run Wheat Penny, they have continued the tradition of giving.  Upon their opening they hosted charity nights for The Artemis Center, SICSA Pet Adoption Center and The  Food Bank of Dayton, respectively.   Other charities supported in the past have been Yellow Springs Pride, GLSEN Dayton Chapter, and AIDS Resource Center Ohio, to name just a few.  Not only is Dayton lucky to have such talented chefs, but we are lucky to have such generous supporters of various Miami Valley causes.

 

YOUNG’S JERSEY DAIRY: Yellow Spring’s favorite farm is big on charity.  From a free Wool Gathering, to a Bike Tour for charity, that supports 4 charities, including United Rehabilitation Services of Dayton.   They always seem to have something going on.  Young’s even hosts a “Cheddar Challenge 5k” benefiting The Antioch University Midwest Scholarship Fund.  All this, while continuing to serve some of the area’s most delicious ice cream.

 

ZOMBIE DOGZ: Local couple Lee and David VanArtsendalen are always giving back to the community.  These owners of Zombie Dogz are always saying “yes” to favors, donations and appearances for good local causes.  Lots of these causes involve animals and dogs.  Like the “Furry Skurry 5k” for the Dayton Humane Society or the Dog Wash for the Battle Buddy Foundation which provides service dogs to veterans.  Just some or their other fundraising appearances have included Harrison Township Trustees’ National Night Out against Crime,    Kettering Funk Lab Dance Studio benefiting the dance team, AMVETS,  Alex’s Lemonade Stand, Stonespring Transitional Care Center police fundraiser, a 5k benefit for Miami Valley Hospital’s Children Intensive Care Unit, Harrison’s Heroes foundationds benefit for the NICU unit at Dayton Children’s Hospital.  They even make stops at local schools and churches.  It is great to see this popular food vendor, with the most inventive and delicious hot dogs, supporting so many local causes.

 

Zombie Dogz has used its success to support many local charities. Thank you David & Lee VanArtsendalen for your hard work.

THE CHAINS:

Here are some of the Dayton area chain restaurants, that give the most locally:

BONEFISH:  Quietly giving and supporting many charity events, we have noticed Bonefish’s involvement on the local level.  They are a sponsor for a local golf outing for Hannah’s Treasure Chest.   Other charities they support include Catholic Social Services, ARC Ohio’s Red Table Gala, and Life Essentials to name just a few.  They also donate countless gift cards to local requests, and are always open to lending a hand.

 

BRAVO! CUCINA ITALIANO:  Bravo will work with various local charities for “dine and donate” nights and give 10% of food revenue to the cause.  They host such events as “Breakfast with Santa.”   From this event, they culminate a winter clothing drive for local shelters and $1 from each buffet sale goes to charity.

 

BRIO TUSCAN GRILL: Brio hosts and donates food to many local events.  For example The Greene Daybreak event, to benefit Dayton Daybreak.  They also sponsor the “Derby Day Brunch” to benefit The Kettering Medical Center Foundation’s Women’s Wellness Fund.  These are just some of the events they cater and support each year.

 

Ted Tolliver owner of the Jersey Mike’s Dayton stores and Regional Manager Larry, have donated tens of thousands to Dayton charities.

CITY BBQ: A regional chain out of Columbus, people really love their BBQ.  We also love when the delicious food is catered to local charity events.  City BBQ is at many of these outings.  They also do a ton of internal donations to Veterans charities, Future Farmers of America (Ohio), Leukemia and Lymphoma Society, Local cancer organziations, and Food Rescues.  They also offer 25% event donations to school and booster groups as well as charities.

 

FIREHOUSE SUBS:  These guys are known for their charity mission statement. Their Firehouse Subs Public Safety Foundation donates money for equipment for local firefighters.  In October 2015, they celebrated a donation of  $39,000 to the Kettering and Fairborn Fire Departments. Since the Foundation’s inception, they have donated $650,000 to Ohio Fire Stations.

 

JERSEY MIKE’S SUBS:  Ted Tolliver owns the local franchises and he gives back to the community with  passion.  He has supported United Rehabilitation Services of Dayton in the past.  In fact, upon each store opening he offered 10,000 free subs for a $1 donation to URS.  Also, each year, during the month of March, customers are invited to come in to their local Jersey Mike’s restaurant and make a donation to a local designated charity partner. The campaign culminates in Jersey Mike’s “Day of Giving, a nationwide event.  This day 100 percent of the day’s sales are donated to each local charity partner. Since 2011, Jersey Mike’s has raised more than $8.3 million for charities throughout the country.  Ted has continually supported the United Rehabilitation Services of Dayton  as his partner charity.

Submarine House donted over $15,000 to Dayton Children’s hospital last year.

LONGHORN STEAKHOUSE, MORAINE:  From pancake breakfast benefits, to event donations, Longhorn is carrying on the tradition of the late manager, Bob Medlin, by continuing to donate to dozens of causes each year.  If we listed all of the charities, it would run for pages.  Dayton Hospice Walk, Shoes for the Shoeless and Brief Blessings, Back2Back Ministries, Big Brothers Big Sisters program of the Greater Miami Valley, Miracle League of Dayton are just of few of the dozens of causes they support.

 

Mike and Shannon Teague run their cake shop, “Cake, Hope and Love,” as one of the most giving businesses in Dayton

Chef House, The Big Ragu and Hungry Jax are proud to give a shout out to these fine people of Dayton who are making a difference in everyday people’s lives.  Food Adventures would also like to say “Thank You” to these organizations, and a thank you to Dayton Most Metro for giving us a vehicle to present our weekly food scoop.  Make sure you support these eateries that support the community.

There you have it, our list of some of the most generous and charitable restaurants.

DID WE MISS ANYONE ??  IF SO, PLEASE COMMENT BELOW, TO MAKE US AWARE OF THE CHARITABLE ESTABLISHMENT.

In the meantime, feel free to browse our gallery and “like” Food Adventures on Facebook by clicking “HERE”

Happy New Year to you all !

Longhorn Steakhouse – the late great Bob Medlin lends a hand to March of Dime’s walk for babies

Chef Elizabeth Wiley uses Meadowlark and Wheat Penny often to support Miami Valley charities

Chef Liz Valenti and Wheat Penny support many Dayton Area causes, like this event for the local Leukemia Lymphoma Society

 

Young’s Dairy – eat their food like this tuna sandwich & cheese curds and know it will come back to the community

Firehouse subs – supporting local firefighters

 

 

 

 

And Dayton’s #1 Chili is ….

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Meadowlark’s Squash and Brisket Chili. Smoky with a good amount of kick!

The local AMBUCS charity hosted Dayton area’s biggest chili cookoff last month at the Montgomery County Fairgrounds.  More than 20 area restaurants and cooks battled it out, head to head and vote to vote.  The Food Adventures Crew was on hand again to sort through the winners.

Today, we are here to share the winning bowls, and find out “WHO HAS THE BEST STEAMING CHILI IN DAYTON?”

 

But first, why is everyone cooking and for what cause ?

WHAT IS AMBUCS CHARITY?
 AMBUCS stands for “American Business Clubs.”  The organization’s mission is to  provide therapeutic tricycles to children and adults with disabilities.  It is a a nonprofit charity with a diverse membership dedicated to creating mobility and independence for all people with disabilities.  

AMBUCS Members put the mission into action in their own community by:

  • Providing Amtryke therapeutic tricycles to individuals unable to operate a traditional bike
  • Awarding academic scholarships for therapists
  • And performing various other forms of community service for people with disabilities.

Currently, there more than 5,000 AMBUCS members spread throughout over 140 chapters in 30 states and growing.

Food Adventures has been a proud supporter of the AMBUCS event since 2010, judging, dealing blackjack, gambling and getting our drink on for a great cause.

Christopher’s Restaurant had 2 entrants: Venison chili and White Bean

Now on to the food…..

 

WHO HAS THE BEST CHILI IN DAYTON ???

Now without further delay, let’s announce the Food Adventure’s final “Critic’s Choice” selection of best chili and compare them to the public’s votes !

Hungry Jax took the roll of lead taster this year, tried every chili and liked them all.  Some incredible cooks were in the house…. But we have to pick the best so, here is our undeniable list of the 5 best chili’s of Dayton !!

#1 CHRISTOPHER’S RESTAURANT‘S CHICKEN AND WHITE BEAN CHILI: A great balance of chicken, broth and the mild bean flavors.  Comfort food at its finest.

#2: MEADOWLARK RESTAURANT‘S SQUASH AND BRISKET CHILI:  Smoky, with just the right amount of kick!  Chef Wiley knocked this outta the park.

#3 SCRATCH EVENT CATERING: A delicious chili with tender brisket.  It was served with sweet cornbread,  and followed with a dollup of jalapeno sour cream.  Chef Matt Hayden, you are a flavor master !

#4 MURPHY’S IRISH PUB: Made with an Irish Stout beer, which was a great, unique flavor.

#5 HARRIGAN’S TAVERN: Awesomely Spicy! This one lit up our tastebuds!

Honorable Mention: Flanagan’s Chicken Chili, Christopher’s Venison chili, Deer Slayer’s chili and Eaton Kennedy’s chili which was some sweet heat!

Let’s see how the public voted as compares to the Food Adventures picks !

 

 

 

 

 

 

 

 

 

 

 

 

Congratulations to SCRATCH EVENT CATERING for the top spot as people’s best choice for chili.  The event was fantastic and the table games were a blast.  Congrats to AMBUCS on another great year.   The real winners as always at the local residence who are helped to be more mobile and therefore live a more fulfilling life.

Make sure you mark your calendars and come out next November, to see them defend the title against Dayton’s finest cooks.

Browse the photos below of the 2015 AMBUCS Chili cookoff . Want more local Food Adventures? Then  “like” Hungry Jax, Chef House and the Big Ragu on Facebook HERE.

Do you agree or disagree with the chili choices?  Comment below and be heard below and tell us who has the best chili in Dayton !

Deer Slayers Chili ! Super tender venison, mild but flavorful!

Raffle prizes for charity !

The Deer Slayer and his wife, with a bowl of their famous chili

Some of the past Entrants

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Murphy’s Irish Pub made with stout beer!

Harrigan’s Tavern Chili – Awesomely Spicy !

Wine up for winning by disk toss

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Eaton Kennedy’s chili – Sweet heat

Scratch Catering: chili with sweet corn bread, tender brisket, followed by jalapeno sour cream

Flanagan’s Chicken Chili

AMBUCS 2015 Chili cookoff is about to being !

Chefs from Christopher’s Restaurant in Kettering

AMBUCS also served their own chili dogs !

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Introducing NEW Food Adventures Crew & Fried Chicken at Lily’s Bistro ($25 Gift Card)

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Food Adventures Just Got More Adventurous !

Food Adventures just got a whole lot more adventurous….. and you can benefit by winning a $25 gift certificate to Lily’s Bistro in the Oregon district.

*** FOOD ADVENTURES WITH BIG RAGU and THE CREW ***

Blazing the trails in the foodie forums since 2008, Food Adventures has developed a large following…

Today, we add some big players to the mix.  They include Chefs, Foodie Fanatics, royalty and an appetite for Dayton that has never been bigger.  Although we have a couple of new faces, FOOD ADVENTURES with BIG RAGU and THE CREW, is still the same FOOD ADVENTURES you have come to love.  We will continue to have the MUST EATS, killer food photos that make your mouth water, and multiple visits to a place before we write an article.  Will continue to give you “THE SKINNY” on our favorites.  Follow our relentless pursuit of the best eats in the Miami Valley!

Together, your humble Food Adventurers will seek out locally owned restaurants, unique places off the beaten path, and even give our slant on some familiar favorites. Whenever we visit a place, we call it a “Food Adventure.”  You can expect pictures of each Food Adventure we embark on. You can expect us hugging waiters, visiting mom & pop establishments, posting nostalgic blogs, tongue-in-cheek comments and emotionally eating our way through life.   We don’t take ourselves seriously, enjoying the adventure all the way.  “We are not food critics, we just love to eat!”  Food Adventures won’t limit ourselves, we try it all – NO RULES !  We will leave no plate unturned.

You know the Big Ragu already ...

You already know The Big Ragu

We will continue to set the trends, host Food Adventure dinner events, and give our unique spin on Dayton’s best “Mom and Pop” places in the Miami Valley.  Food Adventures with Big Ragu and the Crew will continue to attend and support numerous local food and charity events.   We eat it all, and the photos are ours. No stock pics here.  We aren’t a share and click site.  We are Dayton Originals, so all of our stuff is original content. Often imitated, never duplicated, accept no substitutions.

You can find us here:

Facebook Page: Facebook.com/foodadv

Website: DaytonFoodies.com 

Twitter: @food_adv

Instagram: Instagram.com/Dayton_Foodies

 

Our recent “Meeting of the Mouths” happened last Sunday at Lily’s Bistro on Chicken Dinner night.  We will get into the Must Eats from that night shortly, but first…,

Ladies and gentlemen, it is time to MEET THE NEW CREW !

 

Chef House - expert foodie !LEEANNE HOUSE aka “CHEF HOUSE”:

Chef House or “The Sriracha Mamma” is all about the heat.  Lover of all things spicy she is constantly in the kitchen coming up with fun new ways to whip up veggies and add a little spice.  She is a Dayton native, with lifelong experience in the restaurant industry, working with some of the best chefs in the Miami Valley.  She loves to keep it local especially in the summer when beautiful produce is plentiful. She is a true foodie who knows we have a lot to offer in Ohio!

Chef House’s Top 5 Favorite Local Places for a Food Adventure :

(in no particular order)

1) Meadowlark (they do veggies right!)

2) Rue Dumaine (it never disappoints)

3) Fresco (best chef hands down)

4) Oregon Express (favorite pizza since I was a kiddo)

5) My kitchen ! …  duh!!!!

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JACLYN SCANLAN aka “HUNGRY JAX”:

Jackie relocated to the Dayton are in 2006. This Italian from Upstate NY found herself in a very different culinary atmosphere than what she was used to back home in Utica, NY.  However, different proved to be good a she fell in love with not only this “gem” of a city, but also the food and foodies within it! Cooking is a passion of Jackie’s.  She loves to use her husband, John, and two daughters, Coraline and Ashlyn, as her lab rats to test recipes out.  Some of her recipes have even been published in National Food Magazines!  But as much as she loves to cook, she also loves to take a night off from her kitchen and enjoy eating out and letting someone else do all the work (and the clean up)!  Other foodie interests include years of volunteering at the Dorothy Lane Market School of Cooking and being an Alton Brown fan since way back when he wore bowling shirts.  Jackie is excited to be part of the Food Adventures team and is looking forward to experiencing some new eats!

Jackie’s Top 5 Favorite Local Places for a Food Adventure:

1) Lock 27

2) The Cakery

3) Sweeney’s Seafood

4) Dorothy Lane Market

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 And our final Food Adventurer…
The King - all smilesBLAKE KING aka “THE KING”

After hopping the globe with the Air Force, The King recently touched down in Dayton with his wife and daughters. Flying recon for great local food, the Big Ragu has set the course for his newest wingman, and he is logging some serious mileage. The King is a dessert FREAK! There is no shake too shaky, pie too flakey, nor cake to…cakey for this lunatic. He wants to find the best dessert in Dayton. Please help him. He needs it, a lot.

The King’s Top 5 Favorite Local Places for a Food Adventure:

1) Taco Loco

2) Jet Freeze

3) Bill’s Donut Shop

4) Hasty Tasty Pancake House

5) Submarine House

 

 

Now to the food of the day .. not a typical article for us, this is just about one dinner …. The Sunday Chicken Dinner at Lily’s Bistro

Get your hens ready….

HERE’S THE SKINNY: 

— The dinners go from 5pm – 9pm on Sundays only

— The menu is pretty much fried chicken, with the sides, appetizers, and desserts changing from week to week.

— The prices are $9 for a 2 piece dinner, $16 for a 1/2 chicken dinner, and $28 for a whole chicken

— Sides are $3,  good prices, no clucking around

Now we ruffle our feathers and give you our patented.. Must Eats!

 

Buttered Johnnycake..

Johnny Cakes at Lily’s Bistro. Click to Enlarge the Goodness

MUST EATS:

— JOHNNY CAKES:  It might have been chicken night, but the appetizers and sides stole the show !  We couldn’t stop talking about the Johnny cakes. Pancakes, as an appetizer? This was right up our alley. The King wished he could have bottled the scent to keep by his pillow at night. Made with jalepeno, for just enough contrasting kick to the sweet buttery mapleness.   These cakes were  slathered in butter and syrup and simply amazing.  Who would have thunk it?   Crispy, sweet and spicy made for a perfect combination, and Chef House’s favorite dish of the night.

— SMOKED SALMON DIP:  Another great appetizer of the night, served with bagel “nuggets.”  We started out polite, then found ourselves thumb wrestling for the last bits.  Addicting, and addiction is an ugly thing.

— HOMEMADE MASHED POTATOES: We are talking the real deal, mashed with decent sized chunks in them.  We wondered why conversation stopped, it was as if all the Food Adventurers discovered these at the same time and were very quietly stuffing their faces.

— COOLDADDY COCKTAIL:  This spicy cocktail is a must.  Who could pass up a drink that features Chef House’s Sriracha sauce? Tequila, handmade pepper syrup, strawberries, cilantro are also among the ingredients.

— BEIGNETS:  Pronounced “Ben-yays.”   Known in some circles as “pizza frite”, “zeppole” or fried dough, these puffs of dough are a perfect end to a rich dinner.  Ever so slightly covered with sifted powdered sugar, Big Ragu had white on his “man bib vest” in no time.

 

Smoked Salmon Dip with Bagel nuggets - a must eat

Smoked Salmon dip, made in house, with Bagel Bites

Honorable Mention:  The mac n cheese and hand breaded, fried okra deserve a nod!

Thank you for reading our special  Food Adventure with Big Ragu and the Crew!

We always visit a place multiple times before we write a story, so we are ready for a trip back to Lily’s.. want to join us?  COMMENT BELOW on the story for a chance to win!

**** CONTEST **** WIN a $25 Gift Certificate to LILY’S BISTRO WITH BIG RAGU AND THE CREW !!   Just comment on the story below for a chance to win.  One entry per person, please.  A winner will be chosen at random.  We will revisit this restaurant for an another Food Adventure and you are welcome to join us !
Follow Food Adventures by giving us a like on Facebook.
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30 Dayton Foods, You Gotta Try Before You Die

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The Chicken Monterey at Flavors

Now that Labor Day weekend is over, here are some of OUR labor of loves.. tastefully speaking, of course.  That is the theme of this week’s Food Adventure Article   They are the 30 best foods of the Miami Valley that you probably haven’t tried.

Little known Dayton Foods that are underground classics.   

Now that you know the skinny, let’s get down and dirty with our Thirty. 

 

These are the are the 30 DAYTON MUST EATS You gotta Try, Before You Die:

1) THE SPLIT FILET SERVED WITH DRAWN BUTTER at THE PARAGON:  This steak isn’t on the menu, so you have to request it.  It is a little known secret that will melt in your mouth.  Perfectly cooked, the sinful act of dipping the steak in drawn butter is something for royalty.  Try it and see why the Paragon Supper Club is a fixture in Centerville.

 

2) CHICKEN MONTEREY from FLAVORS: Healthy meets savory in this dish.  Honestly, one of our favorite meals in the Dayton area.  The food is consistent.  Why? Quality, fresh ingredients.  Chicken Monterey is a solid dish every time.  It is served with a side of tortilla chips and the amazing garlic sauce (now available at Dorothy Lane Market).  And guess what, it is a healthy meal.  What more can you ask for ?

The Caroline Steak, at The Caroline Restaurant in Troy

3) SPRING ROLLS WITH VERMICELLI NOODLES at LITTLE SAIGON:  The best $8 you will ever spend.  Dip into the giant bowl with a pair of chopsticks and enter a Food Adventure.  Vermicelli noodles, topped with diced, vegetarian spring rolls.   Under the noodles, is a surprise of bean sprouts and lettuce.  Served with a side of vinegar sauce and topped with chopped peanuts, this little know Dayton gem is your go to for Vietnamese Food.. Trust Us ….

4) THE CAROLINE STEAK at THE CAROLINE RESTAURANT:  You will be in awe of the special, stainless steel knife served with the meal, but don’t take it home like some others have… Choose the handmade sweet potato fries as a side dish and an appetizer of whiskey or bourbon mushrooms, and this will be one of the best meals you will ever have.  We have to mention that the great staff makes The Caroline a perfect places for a date, party, or special occasion.

5) BLACK BEAN BURGER at CHRISTOPHER’S RESTAURANT: We have never been black bean burger fans, until we met Chef John at the Centerville Farmer’s Market.  We tried one that was being grilled at the market, and was converted.  We respect the black bean now.  The burger is large, hearty and filling.  We recommend adding a slice of cheese.  It satisfies your carnivorous cravings.

6) 10 EGG OMELET FROM TANKS: One of the things we learned growing up in Dayton, is that there aren’t many late night eateries.  Thank God for Tanks.  If you love breakfast, they serve it any time of the day.  This is a delicious omelet that will bust your gut, and you wont eat the potatoes or toast that comes with it.  If you have a normal appetite, we recommend the 6 egg girly omelet.  The omelet has a multitude of ingredients, and whatever Tanks decides to throw in that day.

The Cheese and Onion Sandwich from Central Perc in Oakwood

7) GRILLED CHEESE SANDWICH with WHITE CHEDDAR and APRICOT CHUTNEY from MEADOWLARK: One of the most simple sandwiches, is one of the most satisfying.  Ohio Northern Cheddar and apricot chutney make this incredible cheese sandwich.  Served on Dorothy Lane Market Artisan Bread, you have a guaranteed winner here.  After you it it, you will find yourself trying to replicate it at home.  

8) CHEESE AND ONION SANDWICH from CENTRAL PERC:  For the adventurous, we give you a British Sandwich. How do you get one?  Ask the owners who grew up in a small village in England to make it they way they way grew up with..ahem.. the “proper” way.  They will probably throw some butter  and Branston Pickle on there (you may want to google this pickle).  Your breath will be horrendous, but you will be happy.  On a side note, Rosie the pastry chef is insanely talented.  An incredible sandwich and tea room that is open limited hours, and accepts Cash Only.

9) BLACK N BLEU BURGER from SEAJAX: The new kid on the block, this burger is a symphony for your taste buds.  We have been all over like Terry’s Turf Club which was supposed to be the best Ohio burger per Guy Fieri, but we think this one is better.  Spend $8 and get a “corporate hamburger” (thank you Michael R Hawk), or spend $10 and get a handmade hamburger with swirled bleu cheese that will knock your socks off.

Summer in a Bowl Salad from Olive, an Urban Dive

10) THE BOURBON BURGER from BRIXX ICE CO.: This is one of our favorite burgers in the world.  It is a burger with bourbon glaze on it that makes you cry “hell yes.”  Great patio for the divas, but we prefer the bar stool seats and chowing down.  Thanks to childhood friend, owner/chef Chris Bhai for the developing a sauce that makes this burger a “must eat.”

11) HUEVOS RANCHEROS from SUNRISE CAFE:  We crave this incredible breakfast dish from the best kept secret in Yellow Springs.  The dish is corn tortillas, topped with eggs, and a black bean sauce, garnished with fresh salsa and sour cream.  Dont go hiking, instead, grab breakfast here.  They trumpet the fact that they have no deep fryers, no microwaves, just kick butt food.  Worth the trip to organicville.

12) SUMMER IN A BOWL SALAD from OLIVE, an URBAN DIVE:  Local freshness, local ingredients.  We absolutely love it.  If an artist made a salad, it would be “Summer in  a Bowl.”  We can’t put the ingredients on here, because the ingredients are seasonal.  Olive, only uses top quality materials.  Open your mouth and prepare to be dazzled.  It wont bust your budget or your pant line.

 

13) CALAMARI APPETIZER at FRANCO’S: Get the deep fried option dusted with Parmesan cheese and olive oil.  The Big Ragu, the king of fried food, usually says “Oh my god” in a over dramatic tone when they are served.  This is a tradition, when preparing for a big Italian meal at Franco’s.  Stay hungry my friends…The deep fried whole tilapia from Taco Loco

14) THE PAELLA from EL MESON: Watching them prepare it is half of the fun.  Listening to owner Bill Castro explain his passion for food and the pivotal role food plays in life is a great experience in itself.  Chef’s sprinkling rice and seafood shells while walking around the huge paella pan and flirting with the crowd.  By the time the dish is served we have teased our eyes and the aroma is amazing.  We love this family and their food.  Try this place out, if you haven’t, you aren’t experiencing Dayton.  

15) WHOLE, DEEP FRIED TILAPIA at TACO LOCO:  You can go to another restaurant and get this dish for $30 or you can get it for $8 at Taco Loco.  The dish that will freak your friends out, but leave you one happy foodie.  If you can stomach a whole fish on your plate looking at you, then this one is worth the stares… literally.  It is delicious and simple.

16) THE GRILLED PEACHES with GOAT CHEESE at LILY’s BISTRO: A seasonal treat that should be on the menu every month.  A stellar dish that steals the show at any meal.  Drizzled with balsamic vinaigrette dressing, this memorable side will blow your mind.  Thank you Lily’s for making us crave this on a daily basis….

Sweeney's Seafood House has the Best Raw Oysters in the USA !

Sweeney’s Seafood House has the Best Raw Oysters in the USA. Click to enlarge

17) THE RAW OYSTERS at SWEENEY’s SEAFOOD HOUSE:  The Big Ragu has tried oysters from coast to coast and north to south.  He concludes that the best raw oysters on the planet are at Sweeney’s Seafood.  Served on the half shell, these are chokers, not for the squeamish.  Grab a bottle of hot sauce and one of their micro brews and sling em back like a champ!

18) SPINOZIAN DELUXE PIZZA from SPINOZA’S: Homemade, fresh dough with Italian sausage, pepperoni, black olives, bell peppers,mushrooms and fontina cheese.  The pizza is always good here.  The crust is exceptional.  Pair it with one of their great salads and listen to a live band and sip on some local beer.  Not many people know about this place, but the ones that do, love it!

19) THE LAND AND SEA BLT at HARVEST MOBILE FOOD TRUCK:  This sandwich kick so much azz, that it won $10,000 for best dish at a Food Truck Rally.  Applewood bacon, smoked salmon and a ciabatta roll.  Then Harvest adds a sauce that is the money shot.     Follow this truck and see why poeple track them down all over town.  Chef Patrick continues to blow us away with cluinary creations.

 20) LOX & CHEESE CREPE at CREPE BOHEME: An ingredient list so simple, so good.  Salmon, capers and cheese all wrapped into a handmade crepe right before your eyes.  One of the reason we go to 2nd St. Market is to savor the crepes at Crepe Boheme.  Sabine is the ultimate crepe master, and her works of art will never let you down.  This is the real deal, a chef making the crepes.

21) THE PARIS OMELET at BUTTER CAFE: Love breakfast?  Love mushrooms? We suggest a spin using egg whites, goat cheese, a bit of onion and lot of mushrooms.  You haven’t lived until you take a bite of this omelet while overlooking Brown Street.  Guess what?  It is affordable and a protein powered breakfast.

The Ruck Sandwich from Dublin Pub

22) SHRIMP and SCALLOP NEWBURG at THE DOCK:  A creamy alfredo dish, with penne pasta.  This is like a pasta bake.  It is rich and delicious.  Can’t afford a trip to Florida?  Escape to The Dock in Enon and buy yourself a dinner dream, just like being on a pier.

23) THE RUCK from THE DUBLIN PUB: This is a dense beef brisket sandwich that is simply incredible.  The brisket is steamed in Guinness Beer. Topped with glob of cheese and onions, it is delicious.  It is a filling, guilty pleasure.  After eating this, you may want to call Richard Simmons to chase you around the yard in his ball hugging shorts and burn off the calories.  Or go hiking for his physique.

24) THE GYRO at CHICAGO GYRO’S and DOGS: Forget the fries, the sandwich is all you need. Loaded with meat, perfectly seasoned, it is a master piece as-is.  The atmosphere used to be sketchy at the old location, but the new location is kid friendly.  The gyros and dogs are still the same .. good food.  This place flies under the radar, and is an unsung Gyro..get it ?

Cow Patty Ice Cream even cures PMS.. that’s no Bull !

 25) DEL MAR TRIO at EL RANCHO GRANDE:  Want a great dish, at an unsuspecting place?  The order the Del Mar Trio at El Rancho Grande.  It consists of grilled lobster, tilapia and shrimp sprinkled with cheese on a hot fajita plate.  Served with tortillas.  Orgasmic.. yeah we said it..  Order one of these dishes and tell us we’re wrong.

 26) COW PATTY ICE CREAM from YOUNG’S JERSEY DAIRY:  We love this chocolate amazingness, and our friend Caryn Snyder says it is “the ultimate cure for PMS.”  It is dark chocolate ice cream, chocolate cookie pieces, chocolate covered toffee pieces and mini chocolate chips.  The cones are piled high and worth the drive to hippie Utopia.

27) THE PIZZA at SOFT ROCK CAFE: Yes, a karaoke bar has some decent pizza.  We don’t know if it is the thin crust, the cheese, or the toppings, but the pizza is addicting.  Our tip is to get at least 3 or more toppings, and try not to burn your mouth, the pies come out HOT!   Also, *** please note their kitchen is only open Thursday through Saturday at 8pm for weekend indulgence.

28) FISH WITH CHILI SAUCE at THAI9: This huge filet of golden fried fish is topped with a spicy chili sauce, and plated with a small amount of sauteed veggies.  The taste is slightly fiery and incredible.   The chili oil soaks into the fish, yielding the flavor, but keeping the crispiness.  A little known dish, off the beaten path, at a restaurant with a very extensive menu. Try it !

The Greatest Soft Pretzels EVER are at K & R Pretzel Bakery on Flesher St.

29) THE PLAYBOY ROLL at KABUKI:  Nothing says fun like a couple of grown adults trying to blow out a flaming sushi roll.  The roll contains Shrimp Tempura, Spicy tuna, and asparagus topped with cooked shrimp and a sweet glaze sauce.  It is then “barbecued” at your table, by being served on fire, inside an aluminum pouch.  The spectacle is one thing, but the best thing is whats inside the fiery roll of foil.  The answer is a scrumptious taste of Japan, right here in Dayton.

30) THE PRETZELS from K&R PRETZEL BAKERY:  These should be a Dayton Icon, but not many people know of this secret place at 1700 Flesher Ave.  Like a scene from Willy Wonka, the pretzel machine is fed a hand twisted raw dough pretzel, the dough is mechanically dipped in water, then hand salted before it is baked on a conveyor belt.  The machine is as long as a limousine, and it is fun watching the finished product come out at the end.  It is even more fun to eat the results:  A soft pretzel, that is the best we’ve tasted.

These are our 30 DAYTON MUST EATS, You gotta try before you die.  Little known secrets, and favorite hidden gems.   DID WE LEAVE OUT ONE OF YOUR FAVES?  WHICH ONE?  Is there one on the list you disagree with?  Are some of these items, your favorite too?  Please comment below!

Please check out our gallery below and “like us on FACEBOOK HERE !  We have some big things coming up this fall !  Hungry Jax, Chef House and the Big Ragu thank you !

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Fleurs Et Vin: A Great Success at Carrillon Park

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Each Guest Received Souvenir Glasses

Did you miss it?  Endless wine tasting and all the food samplings you wanted were featured at the 2013 Fleurs et Vin Festival held at Carillon Park on May 19th.  The Big Ragu was on hand with Dayton Most Metro’s staff, greeting the massive crowds and sample the various offerings.  It was a Food Adventure paradise in the heart of Dayton, and a must eat on our list of events.

If you were not able to make it to this annual benefit for the AIDS Resource Center Ohio, then check out our recap, below.

Here’s the Skinny:

— FLEURS ET VIN is Dayton’s Premier Wine and Gourmet Food Festival, typically held each year on a Sunday in May from 1-4pm under the tents at Carrillon Historical Park.  It is an all-you-want tasting event with a loyal following.

— ALL of the food and wine was donated by locally owned restaurants, allowing 100% of the proceeds to benefit AIDS Resource Center of Dayton.  A Food Adventure with a cause

— Admission price allowed you access to over 400 wines from around the world and taste menu samples from 20 local restaurants, along with a Belgian Beer Garden area !

— Live and Silent Auction areas allowed even more funds to be raised for this worthy cause that focuses of prevention and education about AIDS, along with service programs that help those in need with HIV/AIDS.

— Live music filled the air and added to the warm ambiance.

With so many good wines and so much good food, below are our picks for the best of the best from this spectacular event!

Crab Rangoon from Thai 9.  Our Favorite Rangoon in Dayton.

OUR FAVORITES  (THE FOOD):

Thai 9’s Crab Rangoon and Chicken with Rice:  In our opinion, the best crab rangoon in the Dayton area were these incredible samples from Thai9.  Stuffed full and deep, and served with a sweet side of Thai sauce, we found ourselves returning to this line often.  The Thai chicken dish was also incredible at this station.  It was a Thai pepper chicken, served in a brown, curry house sauce over a bed of white rice.  We told them we loved it, but our mouths were so full that they couldn’t understand us.

The Dock’s Crab Cakes:  Slowly seared on their portable flat top grill, these were flavorful, hand-packed circles of love.  The sauce that topped the crab cakes was the secret ingredient that kept us coming back for more.  The staff of The Dock probably wanted to file a restraining order against us for hanging out by their grill as much as we did.  We could not resist seconds of these scrumptious bites of crab heaven.

Hawthorn Grill’s  Sorbet and Strawberry ShortCake: All of the desserts at Hawthorn Grill are homemade by Chef Candace and her staff.   Her sorbet was a perfect, refreshing break during this hot event.  The bite size piece of cake, topped with a strawberry sauce also hit the spot.

Scratch Catering’s Beef Brisket and Carmelized Onion Bruschetta:  When doesn’t Chef Matt Hayden please the hungry crowds?  This delicious, slow-cooked sampling was just as pleasing to the eye, as it was to our taste buds.  The hits from Scratch Catering just keep on coming ….

OUR FAVORITES (THE WINES):

Canella Blood Orange Mimosa:  Talk about refreshing!   This tasty, bottled mimosa was the perfect drink, on this hot day.  The server at this booth had to be tired of us by the end of the event.   Probably our favorite offering from the Vintage Wine Distributor.  This Italian wine cocktail is made from grape wine and the juice and pulp of blood oranges from Sicily.

Heron Chardonnay:  A crisp, white wine made from 22 year old grape vines.  The winery is a female owned, family vineyard run by Laely Heron.   One of the few American women who made wine in France, Heron’s products are also produced in California.

Spreitzer Riesling 101:  This German Riesling comes from a winery owned by two brothers who have been honing their craft since 1997.  It was a cold, refreshing sip of sparkling goodness in the warm weather.

The Belgian Beer Garden: Although this was a wine festival, Heidelberg Distributing distracted us with some great beer selections.  Food Adventures enjoyed a couple of  Stella Artois beers in a souvenir pint.  The Big Ragu went for some Hoegaarden beer and an Ommegang Witte Beer.

All in all, this is Dayton’s “Wine me and dine me” Festival.  We loved being a part of a wonderful event, that supported a locally based AIDS charity.  Good local food and world class wines, what more could one ask for?   So let us end this Food Adventure, by raising our glass with a toast.. “Whether you love Merlot or Chardonnay, here’s to seeing you at Fleurs et Vin, next May!!”

For more wine, and no whine, visit Food Adventures on Facebook and “like” them by clicking HERE !

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SLEEPWALK WITH ME at THE NEON + Big Benefit News!

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Hello Everyone,

Huge changes are just around the corner for THE NEON. Before I get to the source of my anxiety, let’s talk movies. If you still want to see THE MASTER, Thursday will be your last chance to see it with us. On Friday, we will open a film that has had the most requests this year – SLEEPWALK WITH ME. ARBITRAGE had a solid opening weekend…so it will stick around.

Synopsis for SLEEPWALK WITH ME: From the producers of THIS AMERICAN LIFE, this is the film that Ira Glass has been talking about! “When an aspiring stand-up fails to express his true feelings about his girlfriend and his stalled career, his anxiety comes out in increasingly funny and dangerous sleepwalking incidents.” (IFC Films)

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This weekend is the last chance to see movies via 35mm film at THE NEON. On Sunday evening, we will close our doors for 4 days as we make the transition to digital projection (the new industry standard). Our “Things To Do” list is jam-packed. Over the past 11 years, we’ve opened our doors for business every single day…while we’re closed, we’re going to take advantage of the opportunity and do some major cleaning, lay some new carpet and add some fresh paint to floors and walls.

And speaking of this weekend, Sunday marks the day for our big Digital Conversion Benefit featuring AMELIE. (If you missed Sunday’s nice article from Dayton Daily News, you can check it out here.) The festivities will start at 4:00 with delicious appetizers provided by Meadowlark, Roost and Coco’s Bistro. Around 5:00, everyone will head to the large auditorium for our “Dayton Meets Hollywood” auction (more details below) We’ll plan to begin our 35mm presentation of AMELIE by 5:30. Tickets are still available! 100% of the proceeds will go toward helping us make the switch to digital. They can be purchased at our box office or by visiting this link.

To check out all the items in our auction, we’ve listed each item (along with a picture below).  Here’s the skinny:

If you’re unable to attend the benefit but would like to place a bid on one of the auction items, you can send me an email with your name, phone number, and your highest bid. I will need this e-mail by Saturday at noon. send to: [email protected] (If you’d like to see one of the items in person, you can schedule an appointment with me for this Saturday.)

We hope to see you this weekend.

Thanks so much for your ongoing support!

All the best,
Jonathan

SHOWTIMES for Fri. Oct. 12 – Sun. Oct. 14:
(We will be closed Mon, Oct 15 – Thu, Oct 18)

ARBITRAGE (R) 1 Hr 47 Min
Friday, Saturday: 12:30, 2:50, 5:10, 7:30, 9:45
Sunday: 12:30, 8:30

SLEEPWALK WITH ME (NR) 1 Hrs 30 Min
Friday, Saturday: 1:00, 3:10, 5:10, 7:20, 9:30
Sunday: 1:00, 8:30

COMING SOON:

As always, all dates are tentative. Many of these dates will change.
In some rare cases, titles may disappear
Oct. 19 SEARCHING FOR SUGAR MAN
Nov. ? SAMSARA
TBD LIBERAL ARTS
TBD THE SESSIONS
TBD KILLER JOE
TBD NEIL YOUNG JOURNEYS
TBD ANNA KARENINA
TBD HYDE PARK ON HUDSON

AUCTION ITEMS:

Screenplay from the Pilot episode of THE WEST WING – Signed by Martin Sheen & Allison Janney.  Includes signed Martin Sheen Photograph.  Starting Bid: $75

Screenplay for THE WEST WING, Season 1, Finale – Signed by Martin Sheen + Signed Photograph.  Starting Bid: $50

THE WEST WING Lot of Call Sheets and Script Changes with Signed Martin Sheen Photograph. Starting Bid: $50.

 

THE BIG LEBOWSKI Storyboard Print.  Hand-signed by The Coen Brothers’ storyboard artist and Oakwood resident J. Todd Anderson.  Includes $25 gift certificate from Patterson Chase – perfect to use toward framing your storyboard.  Starting Bid: $50.

3 DVDs from local filmmakers Julia Reichert, Steve Bognar & Jim Klein.  Emmy-Winning A LION IN THE HOUSE, Oscar-Nominated THE LAST TRUCK and recently inducted into The National Film Registry – GROWING UP FEMAL.  It’s incredible that all these award-winning films were born right here in the Miami Valley.  These films will be personalized by the filmmakers for your collection.  Starting Bid: $75.

THE RUBI GIRLS documentary on DVD & Poster (which will be kissed and signed by The Rubi Girls before THE NEON’s benefit).  This award-winning documentary has played at numerous film festivals around the world…but has not yet been released on DVD.  Starting Bid: $50.

 

2 Original Chairs from THE NEON.  These chairs, with their original upholstery, are 27 years old.  Though they have slight imperfections, they still are quite cozy and would make a perfect addition to you screening room.  (As a note of caution, these chairs require being bolted to the ground.)  Starting Bid: $50.

Naming Rights to our Small Auditorium.  Our small auditorium seats 74 people.  The name you chose (perhaps your name, your company name or the name of your favorite director) will be placed on a plaque above the door to the auditorium.  (The name is subject to approval from THE NEON’s Board…vulgarity or insensitive language will not be permitted.)  Starting Bid: $100.

THE NEON Announces Benefit with AMELIE

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Hello Everyone,

In October, THE NEON plans to shut down for a few days in order to install new digital projectors. Though we’d love to keep our 35mm projectors running, we’re being “forced” by the industry to make this change in order to stay in business. Within the coming year, bigger distributors will stop making 35mm prints, and their titles (like THE KING’S SPEECH, THE BEST EXOTIC MARIGOLD HOTEL, MOONRISE KINGDOM, etc.) keep us in business…and subsequently allow us to play smaller gems like THE KID WITH A BIKE and I AM LOVE.

In addition to exploring the options and trying to obtain an understanding of the new technology (this has been a big learning curve for me), there comes the challenge of paying for this new equipment. The cost will be approximately $140,000. We will be able to borrow some of this, and we have some money saved…but we have about a $25,000 gap.

The multiplexes are obtaining financial assistance from distributors to make these costly changes, but for us to maintain our community-driven mission (which includes film festivals, assisting local artists and organizations with special screenings, etc.), these programs don’t work for us.

On October 14, we will have a benefit at THE NEON to assist with the transition to digital projection. We will screen the film AMELIE on 35mm, and 3 of Dayton’s best restaurants will provide appetizers – Meadowlark, Coco’s Bistro & Roost and Heidelberg Distributors have given us a couple cases of wine.   In addition, we’ll hold a small auction of film-related items with Dayton roots. (Martin Sheen has given us some fun items, Allison Janney is on-board to provide us with something, and J. Todd Anderson will donate a storyboard from one of the Coen Brothers’ films to auction. And there’s more to come!)

Here’s our benefit announcement that you might start seeing around town:

Though we’ll be sad to see our 35mm projectors go away, we’re excited about some of the changes that will come along with our new equipment. THE NEON will finally be able to offer hearing assisted devices! We’ll also be able to occasionally offer screenings with closed captions for the hearing impaired (and I know some of our customers prefer subtitles when accents are hard to discern). We’ve got lots of options, and we’re looking forward to the new opportunities.

Within the next couple weeks, we will have a live website for purchasing tickets to our benefit…but I wanted you to know that tickets will go on sale at our box office on Wednesday, August 22.
THE INDIE LOVER Ticket is $100 – This ticket gets you your first beer or wine, appetizers from 3 great restaurants, and the screening of AMELIE.
THE EXECUTIVE PRODUCER Ticket is $150 – This ticket comes with unlimited beer and wine, delicious appetizers, the screening of AMELIE and 1 Entry into our drawing for Naming Rights of our large auditorium. We think it will be a fun night!

Thanks for taking the time to read through the lengthy post!

My regular newsletter will arrive later this week.

We’ll see you soon at the movies.
All the best,
Jonathan

Food Adventures Invades the “Taste of Centerville”

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The 2nd annual “Taste of Centerville” happened on June 15 in the Heart of Downtown Centerville from 6-9 pm.  The event benefited Food4Summer, which is a charity started by partnerships between Centerville churches.  Food4Summer  furnishes nutritious meals to low income children in the Centerville area when school is out for the summer.

The Taste of Centerville started at the registration booth where we paid $20 each to sample items from various Centerville eateries.  Many local businesses opened their doors and offered discounts to participants of the event.  Centerville is the home of The Big Ragu, so we had to check out this event.  It was a classic Food Adventure, and the photos tell the story on this one.

Key Lime Pie Cupcakes from Sweet Dot’s Cupcakes in Cross Pointe Center.

 

It was a hot evening, but it did not stop us from hitting every food booth along the “Taste of Centerville.”   We walked the four corners of the event, emotionally eating our way through warm and cheerful Centerville.  There were a slew of vendors, but The Food Adventures Crew is here to sort them out for you.

Meadowlark Restaurant ‘s Hot Dogs with Slaw & a Spicy Relish .. Amazing taste!

Below is a list of each restaurant and our favorite food selections from each booth:

Meadowlark – Chef Wiley wowed the crowds with her spin on a Classic Slaw Dog.  A filling, refreshing taste at one of our favorite places on earth.

Sweet Dot’s Bakery Cafe – The friendly manager of this establishment gave us small Key Lime Cupcakes with Icing.  These tiny bites were terrific, with the homemade taste of love in every morsel.

Murray’s Cheese – This New York company sells its cheeses in Kroger.  We enjoyed the Aged Cheese Plate with 3 pieces of savory and delicate cheeses.  Great stuff !

Graeter’s served up samples of their light and refreshing Peach Ice Cream.

Savona – Offered a gourmet Grilled, Stuffed Free Range Chicken Skewer appetizer.  The chicken on the skewers were rolled in a way that it was like Grilled Chicken Cordon Bleu on a stick.

LaRosa’s Pizza – We were pleasantly surprised with their fantastic Boneless Wings.  They had 3 great sauces that tickled our tastebuds.

Graeter’s Ice Cream – Refreshing Peach Ice Cream cooled us off on this evening.  Always busy, this Cincinnati company has a good following in Centerville.

Horton’s Hoagies – New family owned restaurant with fresh hoagies and subs.  We loved their Sub Samples, and are eager to visit this place !

The Melting Pot – They offered Chocolate Fondue with Strawberries and Rice Crispie Sticks.  Irresistible treats at this booth!

DiBella’s Old Fashioned Subs – Huge samples of Turkey and Ham Subs on various types of buns were stacked at this booth.  Big mouths needed for these big sandwiches.

Louisiana Grill’s Bourbon Chicken over Rice

Louisiana Grill – The friendly staff served out sample tastes of Bourbon Chicken Over Rice.  It was a rich and flavorful combination.

Johnny’s Slice of NY Pizza – Of course we loved another chance to taste a small slice of New York.  Owner Michele and her daughter served up delicious sample squares.

 

Unhinged – Not a food store, but they hand fed us tasty treats and told us home baked goodies are in the lobby from time to time.  Definitely a place to visit again!

City Barbecue – The Pulled Pork and Pulled Chicken station was phenomenal.  They had each of their BBQ sauces out, so you could drizzle your own topping to the slow cooked goodness.

Panera Bread – We enjoyed the Pastry and Cookie Display, and sampled some tasty homemade items.

Mama Disalvo’s – One of our favorite stops had a Salmon Rigatoni in a Creamy Tomato Sauce.  It was amazing how our samples were cooked to perfection.

Pulled Pork Sliders from Archer’s Tavern.. everything they serve is good!

Unique Celebrations Tea Room – Hospitality was second to none, and they had some Homemade Light Desserts that were simply dreamy.

Archer’s Tavern – Pulled Pork Sliders Topped with Slaw gave festival goers a great taste of a great eatery.  Even owners Dan Apolito and Mike Fullenkamp were on hand.

Sam’s Club – This station passed out bottled water, so we wouldn’t pass out from dehydration!

Sweeney’s Seafood – We tasted the wonderful Grilled BBQ Shrimp on the patio and met the new chef.  We could have eaten the entire display.

Smoothie King – The samples of Strawberry Smoothies were so good, that The Big Ragu dribbled some down his shirt.

Buffalo Wings and Rings – They walked around handing out samples of Garlic Parmesean Boneless Wings and Hot Buffalo Boneless Wings too.

The Hot Sex Roll from Kabuki. We ate a lot of these hoping to reap some kind of benefit.

Kabuki – Earlier in the month, we received a personal invite to the festival from Kabuki’s management, for which we are grateful.  This station was one of our favorite stops of the night.  The Hot Sex Sushi Roll and Playboy Sushi Roll were so good that it caused us to do erotic dance moves on the spot.

The Water Store – Ionized Water with a unique, fresh taste.  We loved the friendly staff and the great tasting ionized water that you can have in your home by purchasing their attachment.

Caribou Coffee – No coffee, but instead they gave out Sparkling Teas and Juices.  A most refreshing station on this night, so we went back for seconds.

The Big Ragu devoured this Jimmy John’s Turkey sub in record time

Jimmy John’s – Freshly wrapped Turkey and Ham Subs were given out by the friendly greeters.  The freshly shredded lettuce gives their sandwiches a nice crunch and flavor.

Whew!  What a FOOD ADVENTURE !!  It was nice to see a community get together for a great cause and enjoy some wonderful food.   THE BIG RAGU is looking forward to next year’s “Taste of Centerville.”

Were you at the June 15th event?  If so, please leave your thoughts and comments below!

Did you know Food Adventures has a Facebook page?  Click here to “like” the page

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