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Miami Valley Meals

Miami Valley Meals Diced Fundraiser Crowns New Champion

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Last night at the Schuster Center thirteen chefs took on the challenge faced by Miami Valley Meals team on a daily basis, how to create a tasty dish from donated food for over 4000 meals/week.

Each chef got  a mystery box of four ingredients a few days before the friendly competition so they’d have time to compose a winning dish.  They were asked to prep 300 portions to be tasted by a sold out crowd of over 300 guests for the 4th annual DICED fundraiser. All 4 ingredients most be featured in the dish and they were also given a gift card to the Gem City Market to pick up additional items for their dish.

There were 4 different boxes randomly given to this years competing culinarians:

Box A: breakfast sausage, yukon gold potatoes, okra, blackberry glaze

Blueberry Cafe created a Midwest Tartiflette

Box B: brisket, lentils, turnips, sweet pickles

Box C: tofu, bell peppers, ketchup, farro

Chef Jay Jones dish from the plant based box

Box D; whole turkeys, kohlrabi, corn on the cob, cabbage

Guests at the event visited each Chef’s table and sampled their dish, eventually casting their vote for the people’s choice winner.

A panel of 5 judges also rated each dish based on use of ingredients, creativity, taste and presentation. Judges from left to right:  Liz Valenti,  Chef/owner Wheat Penny, Rick Schaefer, Chef and former owner of Brock Masterson’s Catering, Keith Taylor, Executive Chef Table 33, Chef Laura Cotton of Miami Valley Meals and Dustin McGillivray, aka crustymcg- digital content creator. 

The judges selected Chef James Blythe from Otterbein’s fresh corn tamale, filled with shredded turkey, and wrapped in a fresh corn husk, topped with candied red and green cabbage and cilantro as their top dish,  while the people’s choice was Chef Jacob Rodibaugh from Bistecca’s sausage meatball with with blueberry dijon glaze over a potato a potato rösti, served with a charred fresh corn and okra salsa.

Both were presented with a new mystery box of ahi tuna, watermelon radish, pickled ginger and  couscous and given 20 minutes to create their final dish.

Here were the final dishes, Chef James on the left -wild mushrooms, watermelon and couscous topped with crushed cashews. Chef Jacob on the right served a veggy couscous with an Ahi tuna salad,  pickled  watermelon chips with  toasted sesame seeds.

And the Diced Champion for 2025 is Chef James Blythe from Otterbein
Senior Life.

Upon being named the winner Chef James shared he “had a great time creating his dishes and was  happy to be part of such a great cause.” He was also quick to thank his sous chef Pam Hayes and invites the public to  visit the 3 restaurants at Otterbein, the 1912 Dining Room, Great Wave Cafe and outdoor dining at Terrace Place.

Diced finalists and judges

Miami Valley Meals Executive Director and co-founder Amanda DeLotelle was overjoyed with the success of the event,  ““Celebrating service during Hunger Action Month with such amazing local culinary talent and community support is what Miami Valley Meals is all about. The awareness and funds raised tonight uplift meals made with love, creating a ripple effect that nourishes and supports our neighbors who need it most. Thank you to the many sponsors, volunteers, guests, donors, partners and my board and team for making the event a success and our work possible”

Last night’s event worked with the Food Bank  and are “excited to share that thanks to all of the great volunteers and folks who helped plan and use the composting stations, we were able to divert 365 pounds of compostable items from going to the landfill, says Courtney Curtner, the Garden Lead at the Food Bank.

While they are still calculating the numbers the early estimate is a gross of $70,000, which will allow MVMeals to continue to feed nourishing meals made with love that honor and  dignity to the people in our community that need of assistance.  That’s currently about 4000/meals a week, distributed by 50 nonprofit partners.

2025 Diced Chef Challenge To Benefit Miami Valley Meals

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Miami Valley Meals’ signature fundraiser, Diced in Dayton will return on Tuesday, Sept 9th. This  interactive, food-filled event showcases and celebrates the creativity of local chefs as they craft unique dishes from a set of mystery ingredients. Participating chefs must meet the challenge that MVM chefs face each day: how to transform unpredictable ingredients into something new and delicious. Moving to a new venue this year, the event will take place at the Schuster Center.

Guests delight in the ingenuity and flavor of the dishes while learning about what Miami Valley Meals does to help those who are food insecure in our community.  Guest get to taste the bites created by each chef that have been given a mystery box of ingredients to feature in their taste.

At the end of the night, the top two chefs, as voted by the people and by judges, compete in a live cook-off with a new box of mystery ingredients for the title of Diced in Dayton Champion.

Chefs Patrick and Casey Van Voorhis of Grist Provisions (Judges’ Choice and People’s Choice winner).

2025 Competing Chefs

  • Aaron Braun, NCR Country Club
  • Jaime Bondurant, Blueberry Cafe
  • Josh Cox, The Foundry (AC Marriot)
  • Carly Hensley, Speakeasy (Speakeasy Miso, Speakeasy Ramen, 571 Grill)
  • Zach Morgan, Little Fish Brewing Company
  • Mariah Poling, Nood Bar
  • Jacob Rodibaugh, Bistecca Italian Steakhouse (First Hospitality)

and more to be announced soon!

General admission tickets run $75 which includes 6pm entry, ability to sample tastes from all chefs, and free parking in the ARTS Garage.

VIP tickets are $150 includes 5:30pm early entry, ability to sample tastes from all chefs, access to a VIP.lounge area with additional seating, 2 drink tickets, 1 raffle ticket, free parking in the ARTS Garage, and an exclusive gift.

VIP Table for 8 – Limited availability  – A table includes 8 VIP tickets and a dedicated, reserved table at the event. VIP Admission includes 5:30pm early entry, ability to sample tastes from all chefs, 2 drink tickets, 1 raffle ticket, free parking in the ARTS Garage, and an exclusive gift.   $1,440.00

Tickets can be purchased online here.

All funds raised from this event allow Miami Valley Meals team of chefs transform recovered (a.k.a. “rescued”) foods into hearty and nutritious prepared meals that are then distributed to a network of nonprofit partners serving people experiencing food insecurity in the Miami Valley—free of charge. This program currently distributes an average of ~4,000 meals per week to 50 partners per month.

Learn To Make Biscuits With Master Baker Bill Evans

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Master Baker Bill Evans

In a unique fundraiser, join Miami Valley Meals founding board member Bill Evans, a retired certified master baker (CMB) and former owner of Evans Bakery, for a fast-paced, hands-on lesson in Biscuit making.

In a one-hour class on Sunday, July 27th at 10am  Evans will  introduce you to a technique called lamination that will enable you to produce not only flaky biscuits, but also other laminated products-Danish, croissants, puff pastry, even pie crust.

If you are among the 25 amateur bakers to sign up for this $25 event, Bill will guarantee you a fun-filled hour and enough knowledge to have bragging rights the next time you have friends over for biscuits and gravy, strawberry shortcake, scones, or a combination of the two.

Looking forward to a sell-out crowd. The proceeds will be split between Miami Valley Meals and  Bill’s charity, Luke meets Nehemiah (LMN), a door-to-door emergency meal delivery ministry that always includes Miami Valley Meals.

As a bonus, if you prove to be an energetic crowd, pay attention, and don’t make a mess, Evans will have time to squeeze in a bonus biscuit recipe, “Hootie’s mystery biscuits.”

Reserve your spot online here. The class will be held at Miami Valley Meals, located at 428 S Edwin C Moses Blvd in Dayton.

10 Q’s with Miami Valley Meals Chef Marilyn

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Miami Valley Meals makes thousands of meals each week to feed our community. transforming donated and rescued food into nutritious meals for those experiencing food insecurity. For their third anniversary in 2023 they unveiled a lineup of  chef-created spice blends created in partnership with Big Axe Spice Salt Free Seasonings; The Root of Love, Give Back Garlic Blast, and Feel Good Fusion.

Having recently celebrated their fifth anniversary they added a new spice to the lineup – The Spice of Life by Chef Marilyn! It’s a baker’s best friend and is perfect for fruit pies, cobblers, cakes cookies and quick breads.

Free of salt, sugar, and gluten, all four spice blends are friendly for any diet and flexible enough to use in just about anything! From meats and marinades to dips and desserts, the possibilities are endless. Starting in May, you can also buy Chef Marilyn’s spice at Gem City Market and Dot’s Market with more locations coming soon.
For more information and to purchase online, please visit the MVM website.
Each purchase supports our mission to transform donated food into nutritious meals for those in need in Dayton. Spices run $9.99 or  can be bought as a four pack for $37.98.

Chef Marilyn Britt first joined MVM in the kitchen as part of her participation in Goodwill Easterseals’ Senior Community Service Employment Program, and upon completion, was hired on permanently. “I joined MVM  because they are doing something positive for the world we live in by addressing and contributing to food insecurity, something I always wanted to do. The chefs that prepare the healthy meals love and enjoy their jobs.”

We asked Chef Marilyn to take a break from meal prep to answer our Chef 10 questions and here’s what she told us:

1. What is your favorite ingredient to cook with?

My favorite ingredient to cook with is basil – I love it! It can really uplift a dish and I buy some every time I’m in the store.

2. What ingredient do you dread?

I dread too much salt. As a transplant survivor, I limit my sodium and generally follow a healthy diet.

3. What’s your favorite dish to make?

My favorite dish to make is stir fry. It’s very nutritious and colorful. All of my children and grandchildren love it, and I love making it for them!

4. What’s your favorite pig out food?

My favorite pig out food is sweet potatoes – baked or as a pie. My sister Betty makes the best sweet potato pie. She really puts love in it and it puts a smile on my face.

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

I like dining at J Alexander’s Restaurant. I like a few of the healthier options from the menu, the atmosphere and the service.

Chef Angie (left) and Chef Marilyn (right) with a table of meals.

6. What’s your best advice for home chefs?

After working at Miami Valley Meals with such a variety of donations – I’ve gotten to be creative and experiment with the team. Some of these ingredients, specifically certain spices and herbs – I hadn’t tried before but have now really grown to enjoy them. So, my advice would be to be creative and give it a try! You can always make small batches and you may find something new that you love.

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

I would invite Calvin Britt Jr., my sons TaeVon and Justin, as well as my best friend Cheryl. They all love a variety of foods and they are open to trying new things. I love cooking for them because they very much appreciate it and they always give their honest opinion. 🙂

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

In the culinary world I look up to Chef Gordon Ramsey because he tells the truth when it comes to food and explains why.

In the nonprofit world I look up to Ms. Amanda because she always greets you with a smile (-: and she always makes her staff know she appreciates our hard work. She is truly concerned with each and everyone’s feelings.

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

On my days off I read and write letters. I also cook zucchini and banana bread to give away. The team at Miami Valley Meals loves them. (-:

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

I was hired at the Monday Community Correctional program part-time in culinary but the very next day, they offered me a full time position. I was also training to become a bus driver at the time and weighing my options – but cooking is in my heart. I’m lucky I got the offer and grateful this led me on my culinary journey. Cooking brings me peace.

Miami Valley Meals Celebrates 5th Anniversary

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Miami Valley Meals (MVM) marks its 5th anniversary today, Tuesday, March 25, 2025, honoring five years of transforming donated and rescued food into nutritious meals for those experiencing food insecurity. What began as a small group of furloughed culinary and hospitality professionals responding to the pandemic has grown into an impactful nonprofit that now serves over 4,000 meals weekly across the Miami Valley.

Since its founding in 2020, MVM has provided over 1 million meals, collaborating with more than 129 nonprofit partners to ensure access to high-quality, chef-prepared meals. By sourcing over 90% of its ingredients from rescued and donated food, MVM not only nourishes the community but also plays a critical role in reducing food waste. The meals additionally serve as a connection to additional wrap-around services through their network of nonprofit partners.

Amanda DeLotelle

“Our journey started with a simple question—‘How can we help?’—and five years later, that same spirit of service and collaboration continues to drive us,” said Amanda DeLotelle, Executive Director and Co-Founder of Miami Valley Meals. “The need in our community has only grown, but so has the support. We are grateful for our volunteers, partners, and donors who make it possible to serve nutritious meals with dignity and love.”

As MVM celebrates this milestone, the organization remains committed to expanding its impact. Hunger persists in the Miami Valley, with 1 in 7 people facing food insecurity and a growing waitlist for their meals. MVM invites the community to get involved—through volunteerism, donations, or partnerships—to help sustain this mission for years to come.

To learn more about Miami Valley Meals or to support its work, visit miamivalleymeals.org.

Miami Valley Meals 2nd Pierogi Sale Kicks Off Wed

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 Miami Valley Meals (MVM) is bringing back its popular spring fundraiser, Pierogi with a Purpose, in which sales of handmade pierogi benefit hunger relief across the Miami Valley.

MVM’s professional chefs and volunteers will be preparing thousands of handmade pierogi for the community to enjoy. Pierogi will go on sale Wednesday, February 19, 2025, and the sale will remain open until March 12, 2025, or until sold out. Pierogi will be sold by the dozen for $15/dozen and frozen for easy storage and preparation. The event is a pre-order event; buyers will be asked to select a scheduled pickup time at checkout. The pierogi are filled with potato and cheese and are vegetarian-friendly—perfect for those celebrating Lent.

This new tradition, started in 2024, was inspired by MVM Board Chair Ricia Ballas.  Ricia stated, “I grew up making pierogi with my mom. To me, they represent not just a yummy comfort food that we always ate on Christmas Eve and during Lent, but the act of making and eating pierogi represents family to me. Growing up in northeast Ohio, handmade pierogi were always available, churches and restaurants sold them, but we just don’t have that in the Dayton region. I’ve been encouraging pierogi-making for years, I just needed to find the right partner in Stan Troha [former board member of MVM] and the right organization. Miami Valley Meals is that organization.” 

All proceeds raised from pierogi sales will benefit MVM’s mission to transform donated food into nutritious meals for those experiencing food insecurity across the Miami Valley. The inaugural fundraiser last year sold out within two weeks and brought in over $9,000 to support Miami Valley Meals. 

Taylor Naragon, Communications Manager at MVM, shares, “This event really exemplifies how food and community come together for the greater good. I had no idea how beloved pierogi were until we launched this event last year, and was amazed at how many people rushed to purchase them. Our volunteers have the best time making them, and we all bonded together over it. It’s a really special event, and we’re thankful for the enthusiasm the community has shown us. Every purchase helps us continue our work to provide chef-prepared meals free of charge to local families in need. It’s a delicious way to pay it forward!”

Dayton at Work and Play: Miami Valley Meals

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Conversation is with Amanda DeLotelle, Executive Director of Miami Valley Meals , a local nonprofit that started during the pandemic. I asked Amanda to give me a tour and tell me how Miami Valley Meals came about.
“Just before the pandemic hit, I lost my job when Citilites at the Schuster Center closed. Executive Chef and colleague, Matt DeAngulo reached out to see how we could help our neighbors facing food insecurity with an impending pandemic. Matt’s friend, Bill Evans (founder of Evan’s Bakery), connected us to the House of Bread and in short order, we recruited our food service pals to help support.”
“Approximately 40% of food goes to waste in the U.S. At the same time, 1 in 7 people in Montgomery County face food insecurity. We’re trying to help bridge that gap. We focus on what we’re good at – cooking – and collaborate with others who know how to take care of everything else. We get donated surplus food from Gordon Food Service, the Dayton Food Bank, NCR Country Club and many other places. Our team transforms this food into complete meals that are distributed through over 50 different nonprofits. Those nonprofits know how to get the food to the people who need it the most.
“We get a lot of help from volunteers. These volunteers from Premier Health that you’re photographing just plated 700 meals that are being loaded into our freezer. The meals can be reheated in the oven or in a microwave.”
“Our meals typically have a protein, starch, vegetable and dessert. Today’s meal consisted of southwest turkey stuffed peppers with green beans and lemon berry bread pudding. That sauce chef Laura let you taste is for the blackberry teriyaki wings that will be part of our next meal.”
“Anyone who would like to help by donating food, funds or by volunteering, can find out more at miamivalleymeals.org”

As a former businessman, I like the strategy of Miami Valley Meals. I like that you do only what you’re best at and then work with others to do everything else. But how do you do your part? How can anyone make 700 meals each day out of whatever food is donated?

“It is a challenge,” she told me. “Having a talented culinary team with years of varied experience and food backgrounds makes the difference.”
Our executive chefs are Laura Cotton (in the Miami Valley Meals shirt) and Angela Abnett (black hat). Laura was a chef at the Dayton Engineers Club and House of Bread previously, and has a Cajun and Creole cooking background. You can also catch her at the bar she co-owns – The Phone Booth Lounge. Angela was a chef at Citilites for many years. She makes the most wonderful vegetarian and vegan dishes. Taste them and you’d never miss the meat.”
Other chefs on our team bring different skills. Chef Marilyn (striped hat) joined us from the Goodwill Senior Community Service Employment Program and previously ran a kitchen at a large institution so she understands bulk cooking. Plus, she’s an amazing baker. We were thrilled she chose to stay on with us after her program ended.
Chef Julisa spent time studying hospitality and culinary at Ivy Tech in Indiana. Besides MVM, she works part-time at Sueno, an upscale Mexican eatery downtown as well as Blind Dogs, an elevated hot dog cart which you can regularly find in the Oregon District in warmer months.
In total, this is an amazingly experienced and creative team – just what you need to turn donated food into a great dining experience for our neighbors who are facing tough circumstances and could use a little light.
Volunteering at MVM

Join the scoop squad! The culinary team can always use an extra hand in the kitchen. Weekly, monthly, twice-a-year, whatever works for you.

They have volunteer opportunities for individuals or groups!

If you would like to register a GROUP to volunteer, please email taylor@miamivalleymeals.org to get started.

For more information on Miami Valley Meals go to our website: miamivalleymeals.org

Miami Valley Meals Has Served One Million Meals

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This week Miami Valley Meals sent out the one-millionth meal  out the door and is on its way to make someone’s day.
Founded in 2020 by furloughed culinary and hospitality professionals seeking to help their city during the pandemic, MVM has grown into a vital resource for addressing food insecurity in Greater Dayton, currently producing over 4,000 meals weekly.
This million meal milestone is something the MVMeals team is incredibly proud of, but it’s also a stark reminder of our community’s ongoing need for food.

This remarkable milestone is a testament to MVM’s mission of “Chefs transforming donated food into nutritious meals.” By collaborating with a network of nonprofit partners, MVM provides free, chef-prepared meals to those experiencing food insecurity while connecting them with additional supportive services through their partners.

Amanda DeLotelle

“Although reaching the one-million-meal mark speaks volumes to the talent and dedication of our team — and the incredible support of our volunteers, donors and grantors — it is a stark reminder that 1 in 7 in our community are not sure where their next nutritious meal will come from. There is much work to be done,” said Amanda DeLotelle, Executive Director and Co-Founder of Miami Valley Meals. “We remain committed to creating nutritious and convenient chef-prepared meals for those who need it, and we invite our community to help sustain this impactful work through volunteerism and donations.”

Founding Board Members Stan Troha and Daryl Adkins

Since its inception in 2020, MVM has grown its operations to distribute meals through 129 nonprofit partners, using approximately 90% donated or rescued food. As Miami Valley Meals approaches its 5th anniversary on March 25th, 2025, the organization continues to address two critical challenges: ensuring access to nutritious meals for individuals and families facing food insecurity and reducing food waste. MVM’s meals typically contain a protein, starch, vegetable and dessert. The organization also shares “direct donate” food items in times of surplus or when certain ingredients cannot be utilized in the meals, all of which contribute to the one-million-meal milestone.

10 Q’s with Miami Valley Meals Chef Angela Abnett & Laura Cotton

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Miami Valley Meals began feeding food insecure Dayton area residents early in the pandemic.  The nonprofit sources most of its ingredients from donated and reclaimed foods from commercial food distributors and organizations like the Dayton Foodbank.

Executive Chef Angie Abnett

Lead by a team of two talented executive chefs, Angie Abnett and Laura Cotton transform recovered (a.k.a. “rescued”) foods into hearty and nutritious prepared meals that are then distributed to a network of about 50 nonprofit partners serving the hungry in the Miami Valley—free of charge.

As they celebrate their 4th anniversary this month Miami Valley Meals have provided over 800,00 meals to 116 partners in 36 zip codes in the Greater Dayton region. They have used over 560,000 pounds of recovered food to create those meals.

Executive Chef Laura Cotton

 

The chefs plan meals using the received ingredients and send them packaged to other nonprofits distribution. As they explain, each day is like an episode of the TV showChopped. We never know what ingredients will be donated and each day they have to figure out how to create a nutritious meal from the assorted food components on hand.

Their model aims to reduce food waste in the supply chain and also in our own facility. Chefs Laura and Angie lead their team to create nourishing meals made with love that honor the dignity of people in need.

We asked both executive Chefs to take on our 10 Question interview and here’s how they answered:

What is your favorite ingredient to cook with?

AA: I love cooking with cabbage. It is so versatile- you can make a slaw, sauerkraut, kimchi, salad for a sandwich or add it to a meal.

MV Meals chefs created 3 spice blends as a fundraiser.

LC: I love experimenting with herbs and spices; when it’s all said and done, I can add whatever Iwant to it and go from there. By experimenting with different herbs and spices, I’ve gotten to create my own special blend with Miami Valley Meals, The Give Back Garlic Blast. We have three spices in total that are available for sale at Dot’s, Gem City Market, The Co, Kettering Hospital gift shops, Amazon, and are adding more shops.

What ingredient do you dread?
AA: Deboning cooked Turkey Legs because the pin bones are so sharp and dangerous.
Plus, it grosses me out!

LC: I detest lamb. I can deal with anything else, but I really don’t like the smell or gaminess of lamb.

Chef Angie supervising mals about to go through the packaging machine.

What’s your favorite dish to make?

AA: Cabbage rolls hold a special place in my heart. The crafting process reflects generations of culinary expertise and family tradition. I particularly enjoy adding a vegan twist to a culinary classic.

LC: Seafood jambalaya – it brings me back to my New Orleans roots and one of my favorite places in the whole world.

What’s your favorite pig out food?
AA: Mashed potatoes are one of my favorites. I have wonderful memories of having mashed potatoes on Sundays at Grandma Shirley’s. It is my comfort food for sure.

LC: My favorite salty food to pig out on are potato chips. Nothing fancy, but if I want something more I make a homemade onion dip. As for something sweet to pig out on, it would be ice cream, specifically dutch chocolate almond or anything with coffee. On a really good day, I might do both.

 

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

AA: Amar India is my favorite, I’m vegan and they always accommodate my allergies and have a lot of plant based options. I always receive great service and a beautiful meal every time.

LC: Disappointing everyone here, but my guilty pleasure is Waffle House – it’s always there for me and it’s open 24/7. My favorite location would be the one across from The Greene on Indian Ripple Road where our server knows us and our order. My boyfriend and I go there often.

What’s your best advice for home chefs?
AA: Always try something new with a recipe or ingredient. If you fail it’s okay, try again. Practice makes the perfect meal.

LC: A few pieces of advice: have fun, relax and don’t be afraid to try something new because it could come out wonderful and if it doesn’t, no worries, you’re at home and can hide the evidence.

Chef Lauara accepting a donation.

If you could invite any 4 guests to a dinner party who would they be and why?
AA: My 4 guests would be: Mary Locke (my great grandmother), Eula Myers (my grandmother), Anthony Bourdain and Julia Child. They are a few of my favorite culinary influences. I would love to prepare them a vegan spin on their own culinary classics. I enjoy the challenge.

LC: My favorite dining experiences involve chaotic family functions. Food is love and I can’t think of anything better than a busy home with all my favorite people and some of the best meals I’ve ever had.

Who do you look up to in the industry and why?
AA: I have always admired Julia Child. As a hardworking and driven chef, she demonstrated an unwavering commitment to pushing culinary boundaries. At Miami Valley Meals I have to embrace new challenges daily with creativity. Working with donated food can be a challenge, constantly learning and testing different dishes with the ingredients given. Pushing culinary boundaries is a must in the food rescue industry.

LC: Honestly, I look up to anyone and everyone who has worked in this industry for any length of time. It takes a certain special person to be able to do this job.

What do you do in the Miami Valley on a day off?
AA: I’m always trying out different vegan dishes at home. Crafting my own vegan proteins, fermenting something, or baking breads. I am in two Local bands in Dayton, Ohio. Somersault is an educational rock band, driven by our passions and life experiences. Radar is an indie rock band, with punk rock influences, poetry and rock n roll. I am a drummer in both bands. I add vocal support to Somersault giving me the courage to sing lead songs in the band Radar. On a day I’m free from musical projects, I enjoy spending time with my family, traveling, gardening and reading a good book.

LC: When the weather is nice, I love to explore any of the wonderful parks around the Dayton area, whether it be with my boyfriend or a good friend. If the weather is bad, I love to sit on the couch and read a good book with my cat in my lap.

The team preparing thanksgiving meals to give away.

Share a kitchen disaster, lucky break or other interesting story:
AA: When I was 11 or 12 years old, my mom had a work trip so I stayed with our close family friends. I asked if I could make dinner and they said “sure”, assuming I knew my way around the kitchen. Confidently, I prepared the pork chops, frying them in a skillet for over 45 minutes or so until they were very golden brown. I even prepared instant mashed potatoes and canned vegetables.

During dinner I realized Carl was having a hard time eating the pork chop. I asked him if it was good? He replied yes, “didn’t know you could make pork chop jerky.” He said he was really enjoying it. In reality, the pork chops were burnt and dried out completely. A few days later, after my mom returned home, they told her about the meal, “We let her make dinner, didn’t realize she didn’t know how to cook.”

LC: On an incredibly busy day about 12 years ago, our small team was prepping for four events in our very small kitchen. I was focused on a traditional English high tea meal, while my sous chef was across the kitchen running the hot side.

Unbeknownst to me, some dried pasta had fallen under one of the burners he was working on. I paused to ask if anyone wanted to try some smoked cheese that was part of my dish. My sous replied, “No, I want this fire to go out,” which alerted me to the flames quickly growing from our stove. Realizing salt was no match for this fire, we quickly pulled all the pots and pans and conquered it with a fire extinguisher.

My son, who was on his first server shift ever, witnessed the fire debacle with a shocked face and asked, “does this happen a lot?” to which my Geoff, my sous replied, “first time.”

Being the head chef means you are often putting out fires, both figuratively and literally – and thankfully on this day, we were still able to get out all of our dishes, clean up the mess and even snack on some of that smoked cheese.

Miami Valley Meals

937-938-7141

Volunteering at MVM:

Join the scoop squad! The culinary team can always use an extra hand in the kitchen. Weekly, monthly, twice-a-year, whatever works for you.
More info here.

With your support, MV Meals can continue providing thousands of meals per month to families and individuals in need across the Miami Valley, providing convenience, comfort, and dignity to those experiencing food insecurity. Donate here.

New Diced in Dayton Champ Named

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Tonight over 250 guests were at Top of the Market for the 2nd annual “chopped” inspired fundraiser, Diced in Dayton fundraiser to  benefit Miami Valley Meals. A dozen chefs volunteered their time to make an appetizer from a mystery they were given.  Guest then tasted the dishes created by our Chefs and voted for their favorite. Just like the Chefs at Miami Valley Meals– chefs are challenged to create a tasty meal from the mystery ingredients.

Each week Valley Meals (MVM) recovers and transforms donated food into meals which are then distributed through a network of nonprofit partner organizations that feed the hungry. They provide over 4,000 nourishing meals made with love that honor the dignity of people in need.

There were 4 different boxes.
Box A contained beef brisket, red & white quinoa, fresh peppers and dates.

Chef Gavin St Denis from Corner Kitchen, Chef Waver Howard from Creative Delights Catering and Chef Ashley Ashbrooks from Blind Dogs got this box.

Box B had ground turkey, fresh beets, hominy and pumpkin puree.
Chef Jasmine Brown from De’Lish, Chef Matt Thomas from Ellie’s At the Mills Hotel and Chef Chris Spiritos from Greek Street took on these ingredients

Box C was loaded with pork cushion meat, yellow squash, sweet potatoes and corn flakes.
Chef Nate Lansangan from KungFU BBQ, Chef Santiago Herrera from Napales and Chef Chris Coherd from Gather by Ghostlight created from these ingredinets.

Box D had a whole, chicken, fresh tomatoes, yellow spilt peas and quick oats.
Chef Patrick Thompson from redBerry, Che Gail from Bella Sorella Pizza Co. and Chef Gerald Richardson of Rich Taste Catering  were given this box.

Guests were amazed and the quality and variety of food they got to taste tonight!

Judge’s Choice and People’s Choice

Guests made the rounds of all the Chef Tables and voted for their favorite.  A panel of judges also picked their favorite.  In a weird coincidence both the people and the judges both voted Chef Gerald Richardson were voted first place.

The evenings finale was a true “Chopped” cook off between Chef Gerald and 2nd place finisher Chef Gavin St Denis from Corner Kitchen.

These 2 chefs then faced off in a final cookoff. They were presented with a mystery box that had an assortment of mushrooms, a box of Uncle Boof’s World Famous PancakeMix and a jar of Golden Madras Curry Sauce. They also had use of pantry ingredients and 2 burners.  In front of a huge crowd, they were given 25 minutes to create a dish.  Chef Gerald created a dish he called “Almost Shrimp & Grits” while Chef Gavin’s dish was “Mushroom Pancakes Puttanesca.” After a quick deliberatin, Chef Gavin St. Denis from Corner Kitchen was named the Diced Champion for 2023.

Preliminary totals indicated over $34,00 was raised via sponsors, ticket sales, raffle and wine pull.

 

Food Lovers Fundraiser For Miami Valley Meals This Tuesday

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Sample tastes from your favorite local chefs and support a great cause at the Diced in Dayton Chef’s Challenge this coming Tuesday at Top of the Market.  Diced is an interactive, food-filled event that showcases and celebrates the creativity of local chefs as they craft unique dishes from a set of mystery ingredients. Participating chefs must meet the challenge that MVM chefs face each day: how to transform unpredictable ingredients into something new and delicious.  Each chef was presented with a mystery box of 4 ingredients and will transform them into a great bite for all of the guests. Guests will delight in the ingenuity and flavor of the dishes while learning about what Miami Valley Meals does to help those who are food insecure in our community. At the end of the night, one chef will be named champion.
Featuring a dozen chefs from Bella Sorella Pizza Co, Blind Dogs, Creative Delights Catering, Corner Kitchen, De’Lish Cafe, Gather by Ghostlight, Greek Street, Kung Fu BBQ,  Napales, Rich Taste Catering, redBerry, You won’t want to miss this chance to enjoy great food for a great cause at the one-and-only Diced in Dayton.
General admission ticket – $75
-6:00 p.m. entry
-Sample tastes from 8 chefs
-Cast a vote for your favorite dish
VIP ticket – $150
-Early entry for VIP-exclusive happy half-hour at 5:30 p.m.
-2 free drink tickets
-Access to reserved VIP seating area
-Sample tastes from all 12 chefs
-Cast a vote for your favorite dish
-Free deck of Dayton Foodie cards ($30 value)
-Random chance to taste and judge in the final round
Purchase your ticket online here.
About Miami Valley Meals: Miami Valley Meals is a 501(c)(3) nonprofit organization that provides delicious chef-inspired meals to Daytonians experiencing food insecurity. Since we first launched our program in 2020, our team of professional chefs have recovered thousands of pounds of surplus food from a variety of local sources and transformed it into more than 580,000 meals for our hungry neighbors. These fresh and hearty meals are distributed free of charge throughout the Miami Valley by our network of nonprofit partners in an effort to help residents thrive.

Diced in Dayton Chef Competition Returns!

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Launched last year, this fundraiser for Miami Valley Meals returns on Tuesday, Sept 19th at Top of the Market.  Diced in Dayton is an interactive, food-filled event that showcases and celebrates the creativity of local chefs as they craft unique dishes from a set of mystery ingredients. Guests vote for their favorite and the two chefs who get the most votes will compete “Chopped” style to create a dish from a box of ingredients they are given right then and there.   A panel of judges will evaluate the final two dishes and declare a winner.

2022 Diced Chefs

For your chance to  enjoy delicious bites and support a great cause you can purchase tickets to support Miami Valley Meals here.

General admission ticket – $75

  • 6:00 p.m. entry
  • Sample tastes from 8 chefs
  • Cast a vote for your favorite dish

VIP ticket – $150

  • Early entry for VIP-exclusive happy half-hour at 5:30 p.m.
  • 2 free drink tickets
  • Access to reserved VIP seating area
  • Sample tastes from all 12 chefs
  • Cast a vote for your favorite dish
  • Free deck of Dayton Foodie cards ($30 value)
  • Random chance to taste and judge in the final round

Miami Valley Meals team of chefs transform recovered (a.k.a. “rescued”) foods into hearty and nutritious prepared meals that are then distributed to a network of nonprofit partners serving the hungry in the Miami Valley—free of charge. They currently distribute an average of ~4,000 meals per week to 45+ partners per month.

Miami Valley Meals Introduces Chef-Crafted Spice Blends For 3rd Anniversary

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Miami Valley Meals uses chef-led teams to  transforms recovered (a.k.a. “rescued”) foods into hearty and nutritious prepared meals that are then distributed to a network of nonprofit partners serving the hungry in the Miami Valley—free of charge. They currently distribute an average of 3,700 meals per week to 45+ partners per month.

These meals play a critical role in the full spectrum of services that help the underserved people in our communities. By providing our network of partner organizations with free meals, we bolster their food inventory and free up resources for their other programs, such as providing shelter, healthcare services, addiction recovery programs, and other assistance.

As part of their 3rd anniversary Miami Valley Meals has just introduced 3  chef-crafted spice blends. These blends are uniquely crafted by MVM chefs Angie, Laura, and Patricio and produced locally in partnership with Big Axe Spice.

Free of salt, sugar, and gluten, these spice blends are friendly for any diet and flexible enough to use in just about anything! From meats and marinades to dips and snacks, the possibilities are endless.

Each purchase supports our mission to transform donated food into nutritious meals for the hungry in Dayton.

The Root of Love

Chef Angie’s spice blend is specifically crafted for root vegetables, though it can double as a multi-purpose savory spice.

Try it with: roasted root vegetables, shrimp, or rice

Give Back Garlic Blast

Chef Laura’s garlic blend is a flavor explosion that will elevate any savory dish.

Try it with: burgers and ribs on the grill

Feel Good Fusion

Chef Patricio’s spice blend celebrates the best of Latin and Italian flavors, perfect for adding flair to meats, marinades, dressings, and more.

Try it with: a bit of lime juice and olive oil to create a salad dressing

Miami Valley Meals to Host Turkey Takeaway Event For Families in Need

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For a third consecutive year, Miami Valley Meals (MVM) will host a Turkey Takeaway event for those in need across the Miami Valley. The event will be presented by sponsor and partner, The Feast of Giving and will be held on 11/23/22.

The Feast of Giving is an annual Dayton Holiday tradition providing Thanksgiving fare and festive fellowship. This community affair has served over 7,000 guests yearly since 2009 and was most recently enjoyed in the Dayton Convention Center in 2019. The pandemic put the event on hold and MVM was happy to step in to support through meals. The Feast of Giving looks forward to their community event in the future but is happy to support MVM’s efforts to ensure all have a meal to enjoy this holiday.

“The Feast of Giving is both excited and honored to support MVM for a second year in sharing a common goal of providing Thanksgiving meals to those who need them in our community,” said Dr. Stephen Levitt, team member of the Feast of Giving. “These meals are prepared, provided and served with dignity.” Dr. Levitt goes on to say, “We wish everyone a happy and healthy holiday, and we look forward to the return of the Feast of Giving in the future.”

MVM has prepared and distributed over 400,000 meals since its inception in March 2020 with tremendous community and partner support. Over 20,000 of those meals were distributed during previous Turkey Takeaway events. MVM is prepared to continue this tradition of service with love and fellowship this holiday season.

Distributions will take place the day before Thanksgiving, Wednesday, November 23, from 9 a.m. to 12 p.m. at Trotwood-Madison High School and the University of Dayton Arena. Guests are to stay in their vehicles, follow signage for the drive-through, and meals will be placed in their vehicles. This is a first come, first served event.

In addition, MVM has once again partnered with the Dayton Young Black Professionals to add two smaller satellite locations in West Dayton with locations to be announced later in October. Distributions at these satellite locations will be from 12 p.m to 3 p.m. Lastly, MVM has gained an additional partner this year in the Fairborn Phoenix Foundation who will also run a distribution from 12 p.m. to 3 p.m. at the Fairborn Phoenix Theater on Broad St. in Fairborn.

“MVM is able to amplify our service during the holiday with the support of the Feast of Giving and of numerous partner organizations who are making a difference every day,” said MVM Executive Director, Amanda DeLotelle. “Our community is made up of helpers, who are deeply invested in progress and its people, and we thank each and every person who puts their trust in us to provide warmth and nourishment through our meals to those who need it.”

Volunteer opportunities will be announced throughout this month on MVM’s website  and its social media channels (@MiamiValleyMeals on Facebook and Instagram).

10 ?’s with Chef Matt DeAngulo

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Chef Matt

Chef Matt DeAngulo was the opening chef for Olive, an urban dive in 2011 and then served as the executive chef at Victoria Theatre Association’s Citilites at the Schuster Center and Event Services Department for nearly six years. In January of 2020 it was announced that they were closing down for renovations and a concept change, laying off all staff.

Chef Matt, began volunteering more time with a local organization Set the Banquet Table, which was founded by baker and former Executive Director of House of Bread, Bill Evans.  And then COVID 19 hit. In mid-March, Chef Matt DeAngulo asked friend and Set the Banquet Table Chairman, Bill Evans, the best way to help. A couple of conversations more and Chef Matt had activated a team of recently unemployed chefs and culinary professionals to assist by quickly and efficiently bulk preparing nutritious food.

As word got out among the social services community, Chef Matt’s meals were in demand. In his quest to feed the hungry in the region the vision for Miami Valley Meals was born.  Using the skills of local chefs, they were able to use every bit of the donated food they received to create bulk nutritious meals to those in need.

Matt guides the culinary team to transform recovered foods into hearty, chef-inspired meals to be distributed to a network of partners serving the hungry in the Miami Valley—free of charge.

Chef Matt took time out of creating over 3500/meals per week to answer our 10 questions:

 

What ingredient do you dread? Beans! They are like eating a Tylenol capsule filled with applesauce. The plastic-like outer skin and a mushy center, no thanks! Honestly, I enjoy the flavor of beans, just not the texture, so to put that as my dreaded ingredient is a bit selfish. Kidding aside, I will have to say offal meats are my least favorite ingredients to work with.

What’s your favorite dish to make? A dish I call Rotolino. It was created by my mentor, Chef Dennis McCarthy, and passed along to me. I use it as a teaching technique (similar to foie gras torchon) with young chefs and everyone gets to enjoy the result. It consists of 4 cheeses, 3 pestos, and pinenuts, rolled up to make a pinwheel that screams Italian on an American table.

What’s your favorite pig out food? Midwestern home cooking. I can eat meatloaf stuffed with mac-n-cheese and wrapped in bacon until I have to lay down. I may create modernist cuisine professionally, but I can never escape the meat and potato in me.

What restaurant, other than your own, do you like to dine at in the Miami Valley? There are many wonderful places to dine in our region to carve out just one. I tend to find myself in a booth at any ma and pop kitchen I come across, looking for that genuine heartfelt creation. Yet to put a spotlight on the best we have around, I have enjoyed experiencing what Chef Wiley has done at her restaurants over the years, along many of the other greats that have come and gone, but truly the props go out to all of those independents getting up everyday and cooking their hearts out.

What’s your best advice for home chefs? Learn flavor structure, the 5 basic flavors and how to balance them. It is the building block for all successful dishes. I have run into so many chefs that learned how to cook a dish by watching someone but never took the time to learn why it worked well. How to balance flavors to dishes you already make will change the outcome; I guarantee.

If you could invite any 4 guests to a dinner party, who would they be and why? That is a difficult answer to locate. So many have influenced me and I feel are worthy to mention. However to choose a group, Thomas Keller would always be someone I would like to dine with, as he is America’s greatest chef. Add the late Anthony Bourdain and Gordon Ramsey because they will tell you like it is, plus Bill Murray because he would never stop laughing, and that would be an entertaining evening with great food!

Who do you look up to in the industry and why? All of those old skoolers. The ones who worked to the end, never giving up, and wearing the honor with their crews. The ones who stayed to hone their craft. And the many young chefs I watch, that one in every one-hundred cooks you meet that will become a chef in their own right, are the ones I look up to today.

What do you do in the Miami Valley on a day off? I spend it with the people I love. My hobbies are my passion and I usually end up near a place with food. You can find me out in nature, at a ballgame or concert, or resting watching a movie, but it always ends with food.

Share a kitchen disaster, lucky break or other interesting story: Many years ago, I was hired as a new corporate chef for an independent dining group in downtown Columbus. Two weeks into my tenure was Easter Sunday. I spent the week prepping and setting up the usual. I was all ready to go. Turns out, the night before was graduation day for OSU, and I had no idea of the amount of people we would serve, since I was from out of town. Needless to say, I ended up using much of my Easter prep to complete dinner service that night. After the shift ended, myself, my sous chef and her wife (also a cook) stayed through the night and into the next day restocking the menu. That Easter we served over 800 guests and no one had any idea I was on a 32 hour straight shift to make it happen. That was the longest shift of my career.

Miami Valley Meals Celebrates 2nd Anniversary

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Miami Valley Meals, a nonprofit organization that turns donated food items into chef-prepared meals for those in need, marks its second anniversary today, March 25, 2022.

The organization as it exists today began with friends and former co-workers from the culinary industry providing pandemic-relief support to the House of Bread and St. Vincent de Paul. Soon, with initial funding from the Miami Valley Community Action Partnership and with food contributions from The Foodbank, the group began preparing and donating meals to various nonprofit organizations across the Miami Valley that were already providing services to the hungry.

Throughout the organization’s lifetime, Miami Valley Meals (MVM) has provided 304,000 meals to 34 zip codes and has recovered 247,000 pounds of food from 30 sources. MVM prepares an average of 3,540 meals each week that are distributed to the hungry by an average of 40 distribution partners per month.

“Early on, we recognized the tremendous work that dedicated nonprofits were already doing to address the hunger problem in our area,” said Amanda DeLotelle, Executive Director of MVM. “To be most effective in reaching hungry folks, we decided to take advantage of those existing pathways. The meals are free to the nonprofits, resulting in people being fed and more room in their budget to connect individuals with other wrap-around services.”

Over the past year, MVM transformed its headquarters on Edwin C. Moses to a fully operational kitchen so all meals can be prepared and packaged in one place. Previously, the group’s culinary operations were made possible by host kitchens at the Life Enrichment Center, Our Lady of the Rosary Church, and through a partnership with Daybreak by leasing space at Lindy’s Bakery.

“We are thankful for all of the support we have received from our partners, the coalition, and the community. Without it, we would not have been able to ‘Serve those who serve the hungry,’” said DeLotelle. “As we transitioned from being a bandaid operation to becoming a bridge to the future, we have grown to be more efficient and more purposeful. We are unwavering in our commitment to create meals made with love, and we are dedicated to being a cornerstone of support for those in the fight against food insecurity.”

How You Can Help:

Make a cash donation!
Miami Valley Meals is a registered 501(c)(3) nonprofit organization and is primarily funded by grants and donations. Your support and contributions will enable us to meet our goals and continue “Serving Those Who Serve the Hungry.” All contributions are tax deductible.

Donate here.

Volunteer!

The culinary team can always use an extra hand in the kitchen. Weekly, monthly, twice-a-year, whatever works for you.

All volunteer opportunities are posted to their Point page.  Visit their page to sign up. Point is accessible on web browsers by visiting pointapp.org or via the Point app available for free download on the App Store and Google Play Store.