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Things to do in Dayton | Restaurants, Theatre, Music and More

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Dayton’s Best Bloody Mary Has Been Decided

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Today at Top of the Market over 300 people came together to taste and judge the Bloody Mary’s put up by local bars and restaurants! This event was first started by Planned2Give at the Montgomery County Fairgrounds in 2017.  For the 8th edition of this event the cocktails were quite varied. Some  were spicy, some were bold, some were even good for you, as they were chocked full of juiced vegetables.

We welcomed back Mack’s Tavern, which was the winner of our very first showdown. Her cocktail placed 3rd.  Also back was Scott Conrad, who tied for the win the 2nd year with Mack’s.

Scott   then when on to win the 3rd year.  He has since launched and markets Rad’s Bloody Mary Mix at the retail level so was there for tastings, not competition.

Meridien Uptown, one of Centerville’s newest businesses won the Best Garnish award and placed 2nd in the Best Bloody Competition.

And for the 2nd year in a row L oose Ends Brewing Companywalked away with best booth decor and Dayton’s Best Bloody Mary, which came with a $500 cash prize and bragging rights for another year!

The crew from Loose Ends dedicated their win to Kent Loose, the owner of Loose Ends Brewery who passed away this past October.  They said he really loved Bloody Mary’s and pushed for them to enter last year.

 


10 ?’s with Chef Patrick Thompson of redBerry

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The husband and wife team of Mykie and Patrick Thompson are celebrating the third anniversary of their breakfast and lunch bistro in Troy. When creating the concept, their vision was to create an atmosphere that would relaxed and comfortable. redBERRY would serve the classics with all the taste and no fuss. There’d be breakfast populars like biscuits and gravy and French toast, and lunch favorites like BLTs and hearty soups.
They’ve certainly succeeded in bringing this vision to life.  There are often lines of folks outside of the buildings, happily waiting for a table to enjoy classic breakfast foods with a twist, like this pancake board, which easily feeds three or four. You can choose from 3 Benedict options, a redBERRY parfait, or a selection of salads and sandwiches.
While Mykie runs the front of the house Chef Patrick is the king of the kitchen.  Chef took a few minutes out of his busy day to answer our 10 ? interview.
What is your favorite ingredient to cook with?
Eggs (one of the most versatile ingredients, in my opinion).
What ingredient do you dread?
Gelatin
What’s your favorite dish to make?
Pasta de Ovo (ravioli filled with runny egg yolk). I learned this just out of culinary school and it’s still to this day one of my favorites.
What’s your favorite pig out food?
Chips and salsa. Also carbs (rice, cereal, potatoes in any form, etc.)
What restaurant, other than your own do you like to dine at in the Miami Valley?
Roost in the Oregon District. It’s pretty much a go to for us when we’re lucky enough to have a holiday off!
What’s your best advice for home chefs? 
Mis en Place. Good home cooks master timing (finishing the whole meal at the same time). Getting all of your ingredients prepped prior to beginning cooking allows a home cook to concentrate on the task of cooking itself rather than trying to prep and cook at the same time.
If you could invite any 4 guests to a dinner party who would they be and why?
These are in no particular order. Anthony Bourdaine. He seems like he would have been a very interesting person to have a conversation with, he’d seen and done it all. Elon Musk, I would really like to be able to talk business with him and maybe get some pointers. Audie Murphy, a WWII combat veteran and one of the most decorated soldiers in American history. My last one would be Steve Irwin, you know, because it’s Steve Irwin.
Who do you look up to in the industry and why?
Probably Chef Robert Allen of Citico’s Lakeside Inn. I mentored under him right out of culinary school and he taught me a lot of what I know.
What do you do in the Miami Valley on a day off?
Play disc golf and ride my motorcycle.
Share a kitchen disaster, lucky break or other interesting story:
We once had a total sewage backup at redBERRY. Of course it was in the middle of Sunday  service, with a dining room full of people and a line down the sidewalk. We had to stop service, ask everyone in the dining room to leave, refund their money and tell everyone waiting that we had to close for the day. That was the easy part. After the restaurant emptied we had to wait for the plumbing company to come and fix the problem (which took hours into the evening and we couldn’t run any water at all until it was fixed), then wash and sanitize every single dish, utensil, pot, pan, bowl…literally everything in the restaurant that had been exposed to the air. Any paper products that weren’t still sealed had to be thrown away, not to mention having to clean up all of the waste that came up through the floor drains. Luckily, everyone was very understanding about the whole ordeal, and I suppose it could have been worse (like a fire or something), but it was an absolute disaster to say the least.

redBERRY

914 North Market Street,
Troy, OH 45373

937-552-9125

Tuesday – Sunday
6:30am – 2pm

 

Mimosa Flight Four mini mimosas with orange, grapefruit, cranberry and pineapple juice.

“Charcuterie it’s not just for cocktail hour”

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I am always on the hunt for a great brunch spot.  This weekend we found a gem.  Tucked in a shopping plaza in Troy, just a short drive from downtown Dayton is redBERRY.  Its name gives homage to the love of the red berry in Troy, home to the Strawberry Festival.  I was in Sidney for work, and was just driving back home and googled places for brunch near me.  redBERRY came up in the search and I am so glad it did.  There was a short wait when we arrived so we added our name to the list and started looking over the menu.  Things seemed just too good to be true.  This is a very diverse menu.  Everything from typical breakfast items to great sandwiches a salads.  Bloody Mary’s and even a Mimosa flight.  Well, I knew where I was starting!
We we taken to a booth and offered drinks.  We chose the Mimosa Flight – which included traditional orange, pineapple, cranberry and grapefruit. They come served in mini mason jars with a garnish and clearly labeled.  Not only is it a cute offering – it’s delicious.  We also ordered a starter of the skillet cinnamon roll.  I have said for years that I’ve never met a cinnamon roll that I didn’t like.  However, my favorite cinnamon roll comes from Ann Sather’s in Chicago…this certainly gave Ann a run for her money.  Full of flavor, perfectly cooked in the iron skillet and topped with homemade vanilla bean cream cheese frosting (yes you can see the vanilla in the icing).  Let’s just say, I would go back for the cinnamon roll alone!
We then ordered our brunch.  While there were so many options it was hard to choose.  We had to try the pancake charcuterie board.  It is enough for two or maybe three people to share.  It included healthy options like berries, fruit and nuts.  It also included silver dollar pancakes, sausage and bacon, fried eggs, and toppings (peanut butter, syrup, jam).  This was a culinary delight.
Other menu options include things like: Grilled PBBB&J – mini masterpieces of peanut butter, redBERRY jam, sliced banana, bacon with local honey on toasted wheat bread.  Hangover Chips – kettle chips covered with sausage gravy, bacon, red onion, pepper, american cheese and topped with two over easy eggs. Chicken and Waffles, Omelettes, Skillets, Three different Benedicts, Brisket and Eggs, redBERRY parfait and even Avacado Toast. There drink menu has mimosas, a redBERRY mary, and even Happy Coffee.
redBERRY is busy and clearly popular with the locals.  However, this not so local guy will be back!  Take the short drive to Troy…it’s worth it!
Tuesday – Sunday
6:30am – 2pm