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Rue Dumaine

Chef Anne Kearney Steps Away From The Kitchen…For A Night

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Rue Dumaine Chef/Owner Anne Kearney  has challenged her staff to take over for the night and shares her thoughts here in an excerpt from her weekly email:

Since early 2000 POP-UP restaurants have been happening across the world. Chefs are taking over vacant spaces (former restaurants, store fronts, barns, ect) to create their own restaurant for a one, two possibly 3 day long run and seeing what they can make happen. It sounds like a challenge and a bit of hard work but it also sounds appealing and unique. I thought we could take the essence of the POP-UP and have a little fun of our own, start with small steps.

 

Less than I week ago I set my PM line cooks to task. I asked them to put their heads together to craft a unique Rue Dumaine experience, in celebration of Christmas dining with close friends and family. The evening will feature a 4-course menu of newly created dishes fashioned by Nate Vance, Aaron Allen, Chris Coherd, and David Howells. My kick ass AM krewe: Devin Conahan, Jaime  Bondurant and Megan McAfee will work to support their efforts by receiving then stocking each item needed for this menu. Devin will create the mise en place list then he and his AM partners will begin production on many of the items and their components. Brian and I will be close at hand with guidance and assistance as needed. This is exciting to see these hard working men and women making it happen from creation to execution.

 

 

The menu was created after the cooks sat down to brainstorm a few times. I gave them very few perimeters, one of which was to utilize an item from the LAND, SEA, and AIR. They each brought their personal preferences and experiences to the table. I am pleased with their first effort.

Refuse d’hiver
House-smoked Õra King salmon, Chardonnay crème fraîche, beet**-citrus reduction, pea shoots**, tarragon emulsion
Duck rillette roulade, balsamic brown butter, farm fresh egg**
Brasato al Midolo (marrow stuffed, braised beef shank), roasted seasonal vegetables**
Winter spice cake, roasted pear**-pistachio ice cream, burnt Italian meringue aka Baked Alaska done their way
$55++

Take a look at your calendar for Monday December 23rd, 2013 then pick up the phone and give Miss Mindy a call (937.610.1061) to secure a reservation, seating is limited to 50. Enjoy our Refuse d’hiver (winter) dinner with seating available for 5-9pm seating. Our regular core menu will be offered throughout the evening as well.

Rue Dumaine Dinner Features Treme Cookbook Author

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9781452109695_custom-4331a2e53a7b47d2fb9f771e6d6d15db22938971-s2-c85If you’re a fan of  the HBO series TREME  or just a  fan of New Orleans food,  you are in for a treat on Wed,  Oct 2nd when Rue Dumaine welcomes  Lolis Eric Elie,  a writer for David Simon’s Treme,  who has compiled a cookbook of traditional and contemporary recipes titled Treme: Stories and Recipes from the Heart of New Orleans. Recipes come from NOLA restaurants and celebrity chefs who appeared on the show, including Anthony Bourdain, Eric Ripert and David Chang. Broudain wrote the introduction to the book. The cookbook is divided into sections, each told in the voice of one of the characters — from Janette Desautel, the chef, to Antoine Batiste, the trombonist. Elie says he wanted them to have their own chapter so they wouldn’t interrupt each other.

“These are the voices I hear when I walk down the street: ‘Boy, you gotta soak your red beans the night before or otherwise they’re going to take forever to cook. Or you need to put pickle meat in those beans — I don’t know what all this vegetarian stuff is about,’ ” Elie says. “People talk about the fact that they’re sitting in the supermarket line in New Orleans, and people say, ‘How you gonna fix that? White beans and shrimp? What you gonna do with that?’ I don’t think that happens as much in other cities.”

Before writing for the show, Elie produced other projects focused on food and the Treme neighborhood. He authored Smokestack Lightning: Adventures in the Heart of Barbecue Country, which he wrote while working as a road manager for Wynton Marsalis. He also edited Cornbread Nation 2: The United States of Barbecue.

Rue Dumaine is currently taking reservations for the $50 dinner created around the recipes featured in the cookbook including:

Ruth Fertel’s garlicky white shrimp remoulade
Poppy Tooker’s crawfish calas with green garlic mayonnaise
Cochon’s braised pig with stewed turnips and cabbage
Bayona’s Cafe au lait pots de crème with mudslide cookies

 

Author Elie wil be on hand to chat as well as sign copies of his cookbook, which will be available for purchase.

 

Rue Dumaine To Host Christmas Market

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ruedumainelogoMany of you had the pleasure of picking up homemade goodies from the kitchens of Rue Dumaine at the Centerville Farmers Market.  While the market is closed the crewe at Rue is opening the “store” for one day only on Sat, Dec 22nd from 11am – 2pm to help you with your holiday celebrations.  They’ll even take pre-orders  until 3pm on Wed, Dec 19th.  Just  give Amber a call at 937 610-1061 or stop  by the restaurant and fill out an order.

According to Chef Anne Kearney here’s what they plan to have on hand:ChefAnne

 

  • Fennel cured SKUNA BAY salmon sold to you cyro-vaced- I am curing 3 whole salmon and hope to be able to fill all your needs $12.5/#-1# max order
  • Smoked duck breast, delicious thinly sliced and eaten stacked onto a baguette with a slather of Dijon or laid out onto a platter and served with croutons and a fruit spread- $8 per breast
  • Butterscotch blondie with caramel, peanuts and pretzels, YUM! I believe this is the perfect balance of salty and sweet $3.5
  • Peppermint chocolate brownie, great for the office or your sweet aunt Patti. Sold in four piece packs $3.5
  • Tom’s GraNOLA of love, good and good for you! $7 per bag
  • Roasted beet**, pickled red onion** & goat cheese salad $6/14oz.
  • Apple dumplings-honestly buy one to eat after you have wrapped the last gift…warmed with a scoop of gelato. 2 dumplings-$4
  • Brian’s awesome truffled cheesy dip with mushrooms and spinach…A few friends stop by to say happy holidays and this will save your ass as far as on-the-fly good eats. 12oz. of some really tasty stuff. $5.5
  • Hot cocoa mix made with awesome French extra brut cocoa. Santa and the kids will love it, mom too. $5/14oz.
  • Blue cheese-walnut pave $5/6oz.
  • Country pate, YUM! $6/ 6oz.
  • French bread croutons, brushed with olive oil, seasoned and toasted until golden brown. Pick up a bag to take over to moms for the cheese tray or to make a few canapés with the pate for you. $3/ 6oz. bag
  • If you are interested in some of our fiery Dijon or whole grain mustard, we can make you up a container for you. $6./8oz
  • Almond-raspberry coffee cake- $8/serves 6-8, very limited quantity
  • Chocolate whoopie pies with Italian mint buttercream $4/ 4 pieces (2” each) per pack
  • Cranberry pop-tarts with orange scented frosting, YUM again!! $3 each
  • Spiced pecans, spiced but not spicy. $7/8oz.
  • Roasted butternut squash** soup $4.5/16oz., $8/32oz.
  • Balsamic vinaigrette $3.5/8oz., $6/15oz.
  • Mushroom-Gruyere Strada- par-cooked for your early morning convince-serves 4-6 $8
  • Housemade sausage-sharp cheddar strada-gently par-cooked for your meat eaters, YUM-serves 4-6, $8
  • Cranberry-pecan croissant pudding with cream cheese and streusel topping serves 4-6-$5.75
  • Gruet Brut NV $15/bottle
  • Monmousseau Vouvray 2011 $16/bottle
  • Rock Pile Stepping Stone Cabernet 2010 $16/bottle

Austin Landing Lands 3 Independent Restaurants

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Tom Sand and Chef Anne Kearney

Successful Washington Township restaurant Rue Dumaine will be moving  to the new Austin Landing, where it will share a kitchen with a second more casual concept , Alligator Annie’s,  in a 10,600 square-foot building.  Thomas Sand Jr. and Chef Anne Kearney, founder and chef/co-founder of Rue Dumaine, hope to use their location at Austin Landing as a way build on their passion for food and a good experience.

“When you walk out of our restaurants at Austin Landing, I want you to say you had an experience,” Sand said. “We try to create a place where you can go and be treated the way you want to be treated, experience good food and good service, refresh and rejuvenate yourself and let the worries of the day disappear.”

Rue Dumaine will continue serving the American bistro fare inspired by French cuisine for which it has become known, while

Alligator Annie's

Alligator Annie’s will take the form of a casual Southern-style social club and will offer lunch and dinner service 7 days a week.

Since their departure from New Orleans, Sand and Kearney said they have enjoyed becoming part of the Dayton community and sharing a bit of themselves with anyone looking for a good meal. They said they look at the choice to open at Austin Landing as a decision to put down roots in a community setting in which everyone is there to benefit each other.

“We are making a commitment to this village, city, state and region we call home.” Sand said. “This venue will allow us to showcase the partnerships we have formed with our nearly 100 vendors, local farmers and artisans and provide our present and future clientele with more food options. We look forward to exploring all the possibilities.”

And in a long talked about expansion, The Dublin Pub will be opening a 6000 square foot second location.  “Since the day we opened up, we’ve always had a focus on expansion and growth,” Tieber said. “We know that a lot of restaurants make mistakes with expansions, but we’re doing this right. We knew with Austin Landing coming, it would be a perfect fit for a pub location.”

Tieber said The Dublin Pub would be partnering with other local restaurateurs Dan Apolito and Mike Fullenkamp of Archer’s Tavern with the intention to create their flagship Irish Pub with hopes of a multi-pub chain expansion. “Dan and Mike have over 40 years of corporate restaurant experience between them.  We knew combining our talents and over 60 years of experience would make the transition and growth to a second location successful,” Tieber said.

He said the newest location of The Dublin Pub would have the same beloved recipes and provide the same atmosphere and live music as the original Downtown Dayton location, making it a great fit for the Austin Landing development.  “We’re blessed with being a restaurant that caterers to a lot of different crowds,” Tieber said. “We are one of the few restaurant concepts that can transition well from being a perfect location for lunch for the business crowd and dinners during the week to becoming more of a bar atmosphere on the weekend.”

Randy Gunlock, president of RG Properties, the commercial real estate firm developing Austin Landing, said it is fitting that the first restaurants to open at Austin Landing will be independents.  “Rue Dumaine and The Dublin Pub have garnered excellent reputations throughout the community, and Alligator Annie’s is poised to follow suit, making all three restaurants a perfect fit with Austin Landing,” Gunlock said. “We all want a unique experience when we go out, and Austin Landing will be the place where people will come to enjoy that experience. “

Work is set to begin this year on construction of the restaurants, and RG is looking toward a spring of 2013 opening date for each.  Gunlock said RG Properties is active in conversations with a number of other restaurants, working to bring the best mix to the Austin Landing development. He said the company is targeting small and large chains as well as independents and hopes to settle on between four and five full-service restaurants and four and five fast-casual restaurants.

 

 

Rue Dumaine Offers Goodies-To-Go Market

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This Wednesday, Dec 21st the Rue Dumaine open house market will take place from noon until 3pm!  The success of Rue Dumaine’s booth at the Centerville Farmers Market was the inspiration for these open house markets.  I missed the pre-thanksgiving open house and from what I hear, your best bet is to call ahead and pre-order, because the goodies go quickly.

According to Chef Anne Kearney you should look over the list below, and give Bonnie a call at 610-1061 with your order  to secure your items. Bartender Evan and co-owner Tom have selected and priced for retail 1 sparkling, 1 red and 1 white wine perfect for any holiday party drop-in or to sip on as you tackle the pile of gifts. Pick up a bottle to share with your lovelies on Christmas Eve or to take over to mom’s house on Christmas Day, see details below.

Just a few of the items they are offering:
• Cured ruby red trout sides-6-9oz sides sold to you cyro-vaced- $9/#
• Brian’s house smoked ham-1#-3# pieces, Brian is very proud, it is good stuff. Purchase a piece to slice for sandwiches or cube up for your New Years Day black eyed peas $10/#
• Butterscotch blondies with caramel, peanuts and pretzels, YUM! I believe this is the perfect balance of salty and sweet. Sold in four piece packs $3.5.
• Peppermint chocolate brownies, great for the office or your sweet aunt Patti. Sold in four piece packs $3.5
• Tom’s GraNOLA of love, good and good for you! $7 per bag
• Peanut butter with flax seed and local honey-start you year off right- protein, omega 3 fatty acid and it taste great too! 7oz.-$3.5 or 15oz.-$6.5
• Apple dumplings-honestly buy one to eat after you have wrapped the last gift…warmed with a scoop of gelato. 2 large dumplings-$4
• Bar mix-spiced pepitas, cheese nips, rosemary lavash and oat bundles- great hostess gift. $5
• Brian’s awesome truffled cheesy dip with mushrooms and spinach…A few friends stop by to say happy holidays and this will save your ass as far as on-the-fly good eats. 12oz. of some really tasty stuff. $5.5 • Hot cocoa mix made with awesome French extra brut cocoa. Santa and the kids will love it, mom too. $4/8oz.
• Blue cheese-walnut pave $5/6oz. • Apple-thyme chutney $5/8oz.
• Country pate, YUM! $6/ 6oz.
• French bread croutons, brushed with olive oil, seasoned and toasted until golden brown. Pick up a bag to take over to moms for the cheese tray to make a few canapés with the pate for you. $2.5/ 6oz. bag • If you are interested in some of our fiery Dijon or whole grain mustard, we can make you up a container for you. $6./ 8oz
• Almond-raspberry coffee cake- $6/serves 6-8
• Chocolate whoopie pies with Italian mint buttercream $4/ 4 pieces (2” each) per pack
• Cranberry pop-tarts with orange scented frosting, YUM again!! $3 each
• Spiced pecans, spiced but not spicy. $10/#
• Roasted butternut squash** soup $4.5/16oz., $8/32oz.
• White bean-Arugula smear $3.5/8oz.
• Balsamic vinaigrette $3.5/8oz., $6/15oz.
• NV Gruet Brilliant New Mexico Sparkling wine- A wonderful fine bouquet dominated by green apple and grapefruit flavors. A truly classic house style sparkling with ultra fine bubbles! Priced for retail sale.
• Cameron Hughes Chardonnay Lot 220-This wine shows classic buttery qualities with subtle sorbet notes on the finish. On the palate, this wine is rich and full with a bold mid-palate of Meyer lemon and nuances of baking spice. Priced for retail sale.
• 2009 Rock & Vine, Cabernet Sauvignon-Medium bodied, with a solid core of blackberry and dark cherry fruit and hints of tobacco notes followed by great texture, sweet tannins, and dense weight. This wine is very drinkable. Priced for retail sale.
• Possibly a few more items will appear, it is simply a matter of time before we think of something else, thanks.

Rue Dumaine Restaurant and Bar is located a half mile east of I-675 on OH 725, at 1051 Miamisburg- Centerville Road.

Dining Your Way through Oktoberfest!

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It’s not quite October, but close enough that local restaurants are rolling out the Oktoberfest menus. Here’s a round up of the local specials heralding the Bavarian culture that has been celebrating these festivities since 1810.

Amber Rose kicked off their Oktoberfest beer special which allows you to enjoy your first Beck’s Oktoberfest, Amber Bach or Goose Island Harvest  for just 10 cents all month long.  The y will also feature a different schnitzel special each week and of course brats are available for lunch all month long.

Chef Keith Taylor at Savona in Centerville has a special menu offering options like wurst salad, warm potato salad, german slaw, wiener schnitael, beef rouladen, choucroute garni and apple strudel.  Taylor offers this menu in homage to his late mentor, Chef Dieter Krug, whom he worked under at L’Auberge and often was a guest chef at Savona, where they perfected them menu items.

L’Auberge is running a special 3 course pre-fixe meal for $25 until
Oct. 8th that includes:

First Course: choice of German potato salad or Bavarian sausage salad
Second Course: Octoberfest chicken with stuffing or roasted pork schank with red red cabbage
Third Course:  warm apple strudel

Rue Dumaine is offfering an Oktoberfest celebration on Thurs, Oct 6th.  You’ll have the option of a German beer tasting featuring Erdinger Hefewiezen Oktoberfest, Sam Adamas Oktoberfest  and Ayinger Oktoberfest – Marzen for $12 or pairing German wines with this special menu created by Chef Anne:

Sauerkraut balls over German mustard crème
Obatzda –Limburger cheese-butter spread, served with handmade soft pretzels
Hot slaw with apples and bacon
German potato** salad
Tartlet of Alsatian Munster and roasted mushrooms
–
Rinderrouladen served with potato puree and braised red cabbage – beef stuffed with a pickle spear, carrot stick, house made German-style ham and a smear of German mustard. It is seared then slow braised in beef stock. Served with Yukon potato puree and braised red cabbage seasoned with bacon, onion, red wine vinegar and sugar.

Grilled trout with celery sauce and Schupfnudeln (potato dumplings)

Gemischtes Würstchenteller- 2 varieties house made sausages served with kraut (with juniper, caraway, apples**, onions, bacon and beer), spaetzle and German mustard

Apple** strudel- phyllo wrapped apples with raisins, walnuts, sugar and spice
Petite Black Forest cake

** designated locally grown items

This Weeks Beer Tasting Bonanza

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It’s long been known that Dayton offers an array of wine tastings that rival towns twice our size, but in the last few months our local taverns have really been stepping up the craft brews they offer.

Here’s a quick round up so you can taste your way across town- be sure to click on the link for more detailed information on each event.

Tues
5-7pm Abita Beer Tasting at Rue Dumaine

Wed
7pm – Mike Scwartz from Belmont Party Supply hosts the monthly Trolley Tasting
9 beers and munchies just $20- arrive early this sells out!

5pm – Archer’s Tavern taps a new craft beer each Wed night

Thurs
6:30pm  Goose Island Beer Dinner at Dorothy Lane Springboro

7pm  Dogfish Head’s Hellbound On My Ale Tapping at Spinoza’s

7pm La Tappe Isid’or Tapping at Chappy’s

Fri

5-7pm Arrow Wine Centerville‘s Weekly Beer Tasting
There will be more posted as the week goes on, so be sure and check back.  Did you know you can choose the Dayton On Tap header under DatyonDining and you’ll get a weekly listing of beer tastings around town that’s constantly being updated located on the right column!  And if you know of a place that serves up some great beers, add it below in the comments!  Cheers!

Big Easy Ways to Celebrate Fat Tuesday

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Down in New Orleans  Fat Tuesday is a major event — parades, food, costumes and such run through Mardi Gras. Dayton may not have the parades and but we’ve sure  been known to get into the Big Easy swing of things itself. If you’re looking for a place to take on some Cajun grub and party down, here’s where the beads will be flying:

Rue Dumaine is letting Laissez Les Bon Temps Roulez!!!!  They’ve ordered in lots of Oyters, made homemade hurricanes and are hosting at ABITA BREWING COMPANY  beer tasing featuring Abita S.O.S Charitable Pilsner, Restoration Ale
and Mardi-Gras Bock -$12 includes the beers and  an Amuse-Bouche prepared by the RUE DUMAINE kitchen.

Here’s Chef Anne’s  MARDI GRAS menu 2011 for March 8th:

Louisiana oyster & Gulf shrimp gumbo $6.5
Chilled Creole poached gulf shrimp and mirliton slaw with remoulade dressing-$9
Char-grilled oysters with garlic (4 per order)-$9
Oysters on the half shell-$10.5/half dozen $22/dozen
Pepper jelly glazed chicken livers** over griddled cornbread rusk-$7.5
Smothered chicken quarter with crawfish tails and spinach, served over cheesy grits-$15
Creole braised beef & French fry po-boy dressed with cabbage slaw (y’all are gonna need a napkin or 2 with this one)-$14
Cornmeal crusted catfish with house made tasso-black eyed pea salad and Creole mustard butter sauce-$14
Grilled Andouille sausage with red beans & rice-$13
Bananas Fosters bread pudding with caramel-pecan sauce-$5
Calas (classic Louisiana fried rice fritters) with triple berry jam filling -$5

Reservations are always suggested at Rue Dumaine, locatated at 1061 Miamisburg Centerville Rd in Washington Township.    Call  610-1061 for more info.

The Winds in Yellow Springs celebrates in style with Fried Oysters, Bananas Foster, Festive Cocktails and lots of Beads.
Reservatations are suggested,  call 937.767.1144

A trip to Troy may be in order to attend the Mardi Gras Ball at LeDoux’s Restaurant.  For $20 /guest you ‘ll enjoy a Live Dixieland band, dancing, complimentary hors d’oeuvres, beads, games and more. Attendees are encouraged to wear a festive costume and/or mask for a costume contest. Raffle tickets for sale for a trip for two to New Orleans. A portion of the ball admission fee benefits the Piqua Arts Council. Call for reservations at  (937) 875-2000.

The Wine Loft has joined forces with Clothes That Work to host a Fat Tuesday celebration featuring a Dayton’s Best Legs Photo Shoot to kick off the 4th annual Hunks in Heels fundraiser.  For $20 guests get admission, 2 drinks, appetizers and 2 votes for their choice of Dayton’s Best Legs!

Blind Bob’s in the Oregon District invites you to come on out for cajun food specials, hurricane shots, pub science, the malibu girls, live DJs and Ashley will have SUPER SOAKERS FULL OF SHOTS!  Food specials are available all day!

TJ Chumps is hosting a party  with “crazy drink specials” including 75 cent well drinks for the ladies and $2 domestic pints for the guys from 11am – 9pm on Fat Tuesday

Don’t worry if you already have Tuesday booked, McCormick & Schmick’s is hosting a Creole Wine Dinner on Thursday at 6:30pm  $50 includes a four-course Creole menu paired with French wines.  Reservations required, call (937) 431-9765.

If you’re not celebrating out and about, may we suggest you stop by your favorite bakery and and least pick up a King Cake!

History of Mardi Gras King Cake

Hundreds of thousands of King Cakes are eaten during Mardi Gras each year in New Orleans, Louisiana. In fact, a Mardi Gras party would not be authentic without the traditional King Cake as the center of the party.

The cake is made with a rich Danish dough, baked and covered with a sugar topping in Mardi Gras colors; purple representing justice, green representing faith, and gold representing power.

Originally objects such as coins, beans, pecans, and peas were hidden inside of every King Cake. Wealthy Louisiana plantation owners in the later 1800s would sometimes put a precious stone or jewel in their King Cakes. In the mid-1900s, a small plastic baby became the symbol of this Holy Day and was placed inside of each King Cake.

The New Orleans tradition is that each person takes a piece of cake hoping to find the plastic baby inside. The recipient of the plastic baby is “crowned” King or Queen for the day and that person is obligated to host the following year’s party and supply the King Cake.

Here’s to becoming the King or Queen! Cheers!

Jane’s Best Bets (12/29 – 1/2)

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Photo Credit: Alli Shillito

With Christmas shopping finished, Christmas decorations put away until next year (if you’re an overachiever), and 75% off Christmas sales, it’s time to say goodbye to Christmas and hello to a brand spanking new year!

On New Year’s Eve Eve Eve (Wednesday), enjoy some good food at Champps for their 9.99 Fajitas or go to the Bonefish Grill for their Bang Bang Shrimp Wednesdays.  “EVE”n though it’s not officially New Year’s Eve, drink some bubbly as part of the Champagne Tasting at Arrow Wine or the Special Sparkling Tasting at Chin’s Ginger Grill.  You may not need to get a cab for this “cab”aret show, but perhaps you may take a trip to Canal Street Tavern for Believe It Or Not It’s Just Me.  And finally, I do believe that the Flyers are going to pull off a win as they play George Mason at UD Arena.

On New Year’s Eve Eve (Thursday), if your New Year’s resolution is to cook more, attend the Couples Cooking Class at Culinary Company.  If it is to cook less, then practice by eating out at Rue Dumaine as part of their $25 Prix Fixe Menu.  I’m glad I just have to write about it and not talk about it because I’m sure I’d butcher that name.  Which reminds me of the butcher who backed into his meat grinder and got a little behind in his work.  Sorry…I couldn’t pass up that one!  Moving on…if you like live music, head to the Oregon District for The Original Acoustic Revival Open Mic Stage at The Trolley Stop or the Blues Jam at Oregon Express.  And for those of you with kids, take them to the Kids’ New Year’s Eve at the Boonshoft for a fun time!

On New Year’s Eve (Friday), you can leave your kids at the babysitter’s.  But first, you might want to take them to see the Harlem Globetrotters at the Nutter Center.  I remember my dad taking me to see them as a kid and they were amazing!  He says that every kid should see them at least once, so if you have the opportunity, get tickets!  Afterwards, go out for a fabulous dinner at one of the many restaurants celebrating New Year’s Eve with special meals, including Amelia’s Bistro, El Meson, The Melting Pot, Meadowlark Restaurant, or Rue Dumaine.  Or, do a little “pre-gaming” at the Beer Tasting at Arrow Wine.  Even if you’re not Italian, attending the Dayton Philharmonic’s ‘New Year’s Eve Concert: Viva Italia!’ at the Schuster Center is a good option!  And for all you hockey lovers, watch the Dayton Gems take on the Evansville Icemen at Hara Arena as part of the Biggest Family New Year’s Eve Party in Dayton.  If you’re not heading off to a party, there are a variety of places around town to ring in the new year, including the New Year’s Eve Skateat RiverScape, the Black and White Ball at Bar Louie, The big NYE Party at El Meson, and the New Year’s Eve Party at Wiley’s.  And like I’ve said before, please drink responsibly.  Free cab rides are being offered to Montgomery County residents so be sure to take advantage!  Just remember…449-9999!

On New Year’s Day (Saturday), for Pete’s sake, please sleep in…and perhaps take the day easy by watching some football on the couch!  If you do venture out, head over to RiverScape for their New Year’s Day Skate.  You will still be able to see Virginia Kettering’s Holiday Train Display at Kettering Tower.  After a crazy busy few weeks, attend Candlelight Yoga & Meditation at Practice Yoga on Fifth for a little relaxation.  And finally, watch some UD basketball action as the Flyers take on New Mexico at UD Arena.

On post-New Year’s Day (Sunday), again I hope you find some time to relax and watch some football since it’s the last day of the regular season!  If you don’t have a place to watch the games, head to The Dock for 79 Cent Draft Beer Football Happy Hour.  If you’re not a football fan, head to Little Art Theatre for Brunch and a movie.  Or head to the Dayton Art Institute to see 100 Years of African-American Art: The Arthur Primas Collection, Marking the Past/Shaping the Present: The Art of Willis ‘Bing’ Davis, or the Max May Memorial Holocaust Art Exhibition.

And now it’s time for the Dumb Joke of the Week (well actually a couple one-liners!). Drum roll please…

A New Year’s resolution is something that goes in one year and out the other.

When everything is coming your way, you’re in the wrong lane.

These are just a few best bets from the DMM Calendar.  There are plenty more events listed there, so if you haven’t, I encourage you to check it out today!  Also, if you have an event to share or promote, please submit it– it’s great marketing and better yet, it’s FREE!  And finally, if you have a dumb joke to share, I’m all ears!

Have a great week Dayton…and Happy New Year!

Rue Dumaine hosts Alsatian Wine Dinner

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This Thursday, September 30th, Chef Anne Kearney and her crew will present a special menu pairing food with Alsace wines, best known in France for charming whites.  Dinner will be served from 5pm – 9pm and is $70 per person. Reservations are suggested and can  be made by calling the restaurant at 610-1061.  The menu is listed below:
Albert Mann Crémant d’Alsace-Pinot Blanc

Toasty goat cheese crouton with apple** chutney
House cured ham with pear** relish
Palette à la Diable- Braised pork shoulder

Albert Mann Vin d’Alsace- Riesling 2008

Flammekueche- tartlet on a thin crispy crust with caramelized onions, Alsatian Munster cheese, bacon and mushrooms, all drizzled with a bit of heavy cream right before it goes into a hot oven to bake up golden delicious.

René Mure Gewurztraminer 2008

Pan-seared, spiced salmon atop house made kraut** with caraway, apples** and Brabant potatoes**, served with a spiced whole grain mustard sauce.

Marcel Deiss-Pinot Gris 2005

Griddled pheasant** sausage served with agri dolce, quick braised kale** and wild rice spaetzle

Marcel Deiss Muscat d’Alsace 2005

Apricot**& almond tartlet with toasted almond-caramel ice cream

Local Restaurant puts Dayton on the map in Bon Appetit

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In the September issues of this national food magazine, which will be on newstands soon, writers  highlight the best nightly specials at restaurants across the county.  On Monday they suggest Veal Schnitzel with Herbed Spaetzle in Dallas, Texas, Tuesday ‘s best bet, Roast leg of lamb, can be found in Brooklyn, on Wednesday it’s meatloaf in Philly.

The magazine, which dubs this their “restaurant issue” then names the 10 Spots for Fantastic Daily Specials and right there at #6 is Dayton’s very own Rue Dumaine. Those of you who’ve had the pleasure of dining here, will know that Chef Anne Kearney takes great pleasure in creating daily specials, which she sends out in her weekly email and posts daily via facebook and twitter.

To see if you agree with Bon Apetit check out this Saturday, August 21st’s special:

Pan-seared veal sirloin*, corn** pudding and a ragoût of tomato**, shiitake mushroom and Blue Lake green beans**-$27

And in Chef Kearney’s own words the asteriks denote “local – fine folks are making it happen for us and OUR OHIO community!”

This is not Chef Kearney’s first mention in Bon Appetit- you may have seen her listed in a round up of Chef’s sharing their favorite packaged recipe components .  Here was that mention:

16 Secret Supermarket Ingredients Chefs Love:

Anne Kearney, Rue Dumaine; Dayton, Ohio
WHAT Birds Eye frozen pearl onions, $3 for a 16-ounce bag
HOW For Sherry-braised veal shank with artichokes and grape tomatoes
WHY “Peeling fresh pearl onions is really time-consuming, and individually quick-frozen ones are surprisingly good.”
Visit Rue Dumaine:
1061 Miamisburg Centerville Road
Washington Twp, OH 45459-6711
(937) 610-1061 – reservations are suggested

Hours:

Dinner:
Tuesday thru Thursday: 5pm ‘til 9pm
Friday & Saturday: 5pm ‘til 10pm

Lunch: Every Friday
11:30am ‘til 1:30pm



Abita Brewery launches S.O.S. pilsner to aid Gulf Coast

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One of the Gulf Coast’s most famous breweries has crafted a new beer and promised to send a portion of the money earned on each bottle to oil spill relief efforts.  A bottle of Abita S.O.S. Pilsner will cost about $8, and 75 cents of each sale will go to a fund that will be used to support oil spill-related causes of the company’s choosing, she said.  According to Beth Harris, a public relations representative for Abita, the company used the 22-ounce bottles because it’s the quickest way to get the lager to market.

A 22-ounce bottle, sold as a single, requires getting only one label approved by the federal government, whereas a 12-ounce bottle requires approval for labels on the front, back and six-pack container.  The 22-ounce SOS brew has hand drawn images of what makes the Gulf of Mexico so unique. Illustrations like those of pelicans, fish, shrimp and fishing boats are arranged in the pattern of the timeless distress symbol: S-O-S. Marsh grass and a symbolic pair of white “shrimp boots” also are highlighted in the beautiful design.  The beer is an unfiltered  Weizen Pils made with Pilsner and Wheat malts. It is hopped and  dry hopped with Sterling and German Perle hops. It has a brilliant gold  color, sweet malt flavor and pleasant bitterness and aroma. The brew is  7 percent ABV.

The SOS – A Charitable Fund will assist with the rescue and restoration of the environment, industry and individuals fighting to survive the oil spill.  Related retail merchandise (hat, T-shirt, lapel pin, decal and car magnet) will be sold and 100 percent of net proceeds will benefit the SOS Fund. Abita Beer is the oldest and largest craft brewer in the southeast and the 17th largest craft brewer in the nation. Online donations can also be made directly to the fund.

In the aftermath of Hurricane Katrina, Abita Beer launched Restoration Pale Ale and a related line of merchandise raising over half a million dollars for hurricane relief.

Post Your Own S.O.S.
An innovative new website has been created to support the charitable efforts. At SOS.abita.com consumers can discover additional ways to help, “post an SOS” within an interactive on-line coastal scene that doubles as a social sounding board. Consumers choose a shrimp boat, crab, fish or pelican to represent their post and write a short message of hope, inspiration or frustration. The message can also be shared with social media accounts to tell the world about what is happening along the Gulf Coast.

Locally you can enjoy your Abita S.O.S at Rue Dumaine, which has the beer exclusively until at least mid-month.   Additionally,  if you dine there on any Wednesday in August to satisfy your southern cravings, the RUE will donate $1 per person to the same charity.