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tasting

A Meister Class in Bitter – Jagermeister Goes Beyond The Bomb

June 27, 2017 By Brian Petro

Once a travelling stage, now a travelling school.

Bitter is back.

The craft beer scene has been embracing this flavor profile for years. The India Pale Ale (IPA) has been a staple of the craft beer movement for a decade; a look at Zymurgy’s yearly list of the top beers in the country shows that IPAs and Double IPAs rule the roost. The cocktail movement has been heading in the same direction. Starting with an appreciation for the wide range of vermouth currently available, bartenders have been exploring the drinkable bitters that Europe has loved for years. Most of these bitters come from Italy, and they are sipped at a meal. Sometimes before the meal (aperitif) to prepare the stomach, sometimes after a meal (digestif) to help with digestion. There are a few other well-known examples that come from other countries, like Hungary, the Czech Republic, and France. There is one very popular example of a digestif that Americans have embraced for decades. Jägermeister, currently the eighth-best selling spirit in the world, has been a frosty staple in bars since it was brought over by Sydney Frank in the 1970’s. If you thought 2016 was a big year for the brand (it was), this year is looking to be even bigger.

Jägermeister knows the quality of its product. Willy Shine, their energetic and charismatic Brand Meister, has been touring the country to reintroduce this spirit to the bar community as well as those that support it. The vehicle he is using is indicative of the direction of the brand. The trailer in which we were given a history lesson about amari is a converted mobile stage. Instead of showing up for the biggest music festivals, it is now showing up full of information and creative ways to utilize this versatile liquor. Which is the direction Jägermeister is heading; it wants to emphasize the multiple ways bartenders can use it, and patrons can enjoy it. It is not going to abandon its party past. In fact, the “Kühl as Ice” slogan it will be using this year (as well as their more prominent “Be The Meister” line) will be emphasizing serving it ice cold. -18 ˚C, to be exact.

The other piece of that flexibility in the spirit is how complex it can be in a cocktail. After walking our group through the history of herbs, spices, and floral elements steeped in spirits, Willy treated us to an array of various herbal liquors and liqueurs. Starting with a relatively light dry vermouth, the group was introduced to the various flavor profiles of vermouths and bitters. Every one of them was rich with the flavor extracted from the herbs macerated in the strong spirit. Jägermeister was, of course, the last liquor served. As you would expect, it does not fall into a traditional category but is part of a much smaller group: kräuterlikör. These liquors are traditionally German and date back to the 1100’s. They have a higher sugar content than traditional amari but are still packed with the same herbal, bitter qualities as their Italian cousins.

Getting ready to do some tasting…

Most people do not enjoy Jägermeister at room temperature, the way it is imbibed in Germany. It goes from a sweeter, slightly thicker liquid to one that flows easily and is filled with flavor. While most people associate a strong licorice flavor with the liqueur, at room temperature orange, cinnamon, clove, ginger, and many other flavors start to emerge. At lower temperatures, subtle flavors disappear. As the temperature of the liquid rises, subtle flavors are released. This is why brandy snifters and red wine glasses have their unique shape, and more flavorful beers should not be served ice cold.

Being in almost constant contact with the liquor, Willie has done some experimentation with it as well as witness what other bartenders have done. He has seen variations of martinis and other classics, including his favorite, and Old Fashioned.

Jäger Old Fashioned

1.5 oz. rye whiskey
1.5 oz. Jägermeister
.25 oz. maple syrup
2-3 dashes bitters (Willie recommended Pimento Bitters, but your favorite bitters will do)

Glass: Rocks
Ice: Cubes
Garnish: Orange Zest

Pour all of the ingredients over the ice in a glass and stir well, for 20-30 seconds. Twist the orange peel over the cocktail, then drop it into the drink.

A delightful finish, served at negative eighteen degrees.

With the spices that are naturally in the spirit, tiki drinks are a natural fit. Substitute Jägermeister in your next piña colada for a tasty treat. The spices also go well in cola, almost turning it into root beer. Actually, there is a recipe for that…

Root Meister

1 oz. Jägermeister
1 oz. Averna liqueur
1 oz. amaretto
4-6 oz. cola

Glass: Tall
Ice: Cubes
Garnish: None

Pour the Jägermeister, Averna, and amaretto into a mixing glass over ice. Stir for 20-30 seconds, then strain over fresh ice. Top with the cola, then stir gently once or twice and serve.

Walking out of the converted trailer would give anyone who went in a different perspective on what can be done with this amazing liqueur. If it has been a while since you have added some Jägermeister to your night, now is a good time to rectify that. Willy Shine has suggested it is an excellent pairing with one of those popular IPAs you have been enjoying. The two create a match made in bitter flavor heaven. Prost!

Filed Under: Dayton On Tap, Happy Hour, The Featured Articles Tagged With: Amari, Bitters, cocktails, DaytonDining, Jagermeister, Old Fashioned, tasting

Food & Beer Pairings Announced for Moose & the Goose Dinner Event, Feb. 22

February 3, 2014 By Dayton937 Leave a Comment

Dont Miss the ‘Moose and The Goose’ event on Sat Feb 22

BULLWINKLE’S TOP HAT BISTRO and GOOSE ISLAND BREWING CO.  have announced the 5 courses to be paired with 5 beers  at the one-night-only Food Adventure event on Saturday Feb 22nd called  “The MOOSE AND THE GOOSE.”  The extravaganza will be held at Bullwinkle’s in Miamisburg at 7pm (tickets are pre-pay only).

Dayton Most Metro’s own THE BIG RAGU & The Crew are helping sponsor the event with the help of Heidelberg Distributing, Dayton Dining, Goose Island Brewery, and of course Bullwinkle’s Top Hat Bistro.

 

 

 

The Food Adventure courses are as follows (subject to change):

Course #1: HOUSE SALAD with homemade Balsamic Vinaigrette Dressing paired with Goose Island’s TEN HILLS PALE ALE

Course #2: Homemade CLAM CHOWDER paired with  Goose Island’s Beer called ‘SOFIE’

Course #3: REUBEN DIP / MOOSE TATERS CASSEROLE paired with Goose Island’s HONKER’S ALE

Course #4: BABY BACK PORK RIBS, PULLED PORK, GREEN BEANS, RED SKIN POTATOES paired with Goose Island’s beer called ‘MATILDA’

Course #5: BANANAS FOSTER prepared table side, with an option for CARROT CAKE substitute paired with Goose Island’s ‘PERE JACQUES’ Beer

5 course dinner featuring RIBS!

Ribs are one of the featured courses

 

TICKET COST IS $30 and that INCLUDES GRATUITY !

****Please note: Tickets for this event are PRE-PAY ONLY and can be purchased only through THIS LINK at DAYTON MOST METRO.

SEATING IS LIMITED, get your tickets to this event before it SELLS OUT  !

**There will be DOOR PRIZES, GIVEAWAYS, SOUVENIRS, SURPRISES, and an appearance by the GOOSE ISLAND GIRLS !

We may have some Goose Island 312 URBAN WHEAT Beer samples floating around and an AFTER PARTY Keg Tapping with Beer Specials.

This promises to be once heck of a FOOD ADVENTURE EVENT !!  This is a one-time-only gig, so take advantage of this incredible deal !

[flagallery gid=75]

Filed Under: Dayton Dining, Food Adventures Tagged With: #daytonfood, #daytonfoodies, Ale, balsamic, bananas foster, Bbq, Beer, beer pairings, beer tasting, Big Ragu, brewing co, brewing company, Bullwinkles, carrot cake, clam chowder, Dayton, DaytonDining, dinner, exclusive, Food Adventure, Food Adventures, goose, Goose Island, green beans, Heidelberg, home made, honkers ale, house made, india pale ale, lager, matilda, miamisburg, moose, moose taters, pale ale, pere jacques, private party, pulled pork, redskin potatoes, reuben dip, ribs, salad, sofie, tableside, tasting, ten hills, The Big Ragu, Tickets, top hat bistro, Vinaigrette, vineg

A Mash of Wisdom – Michael Veach and The Filson Bourbon Academy

October 14, 2013 By Brian Petro Leave a Comment

Bourbon bottle with corn

This where the story of bourbon begins…

“The history of the bourbon industry is a rich one that mirrors the history of America.”

These words were written by Michael Veach in his most recent book, Kentucky Bourbon Whiskey: An American Heritage. Bourbon was officially designated as “America’s Native Spirit” in 1964 through a bill which may also mark the last time Congress agreed on anything. Not all whiskey gets to be bourbon. The whiskey has to be made in the United States (though over 90% of all bourbon is made in Kentucky) and it has to contain at least 51% corn in the grains used to distill it. Only pure water can be added to the finished product, and there are a few other technical details it must comply with. Bourbon has been made in this country since the 19th century, but no one can really pinpoint an exact starting year. What we can pinpoint is that over the last decade, it had been growing in popularity by leaps and bounds. We are lucky that in Dayton we have one of the best bourbon bars in the country, The Century Bar, steered to prominence in the bourbon scene by the very well respected Joe Head. Joe is brining Mr. Veach to The Century on October 19th for an eight hour class on bourbon.

A native of Jefferson County and a lover of history, Michael Veach is currently an associate curator of Special Collections at the Filson Historical Society, specializing in the delicious history of bourbon. Mr. Veach has visited the Century before, back in September of 2012. He spoke there about bourbon, and “was very impressed” with not only the bar, but with the deep knowledge the staff had of bourbon. While studying to become a history professor at the University of Louisville, he was approached by United Distillers to help archive and organize some of the papers they had from an old distillery. “Being in Kentucky, I always drank bourbon,” Veach notes. “I learned a lot in the first year, like how many flavors there are in bourbon and how complex the flavors can be.” When he started his bourbon journey, there were a few other things that surprised him as well. “What really surprised me is how little written history there is on the subject. Very unplumbed. In my book, every chapter could be its own book.” He spent time learning all about bourbon, meeting with master distillers and historians and reading any book he could find.

Kentucky being the home of bourbon was no accident. What makes The Bluegrass State such a prime place for bourbon? “It was geography, really,” Mr. Veach explains. “Kentucky is the first American west. When people were travelling down the Ohio River, there was no sign saying ‘Settle Here’.” It was not just the Ohio River that gave Kentucky an advantage when it came to distilling bourbon. “Kentucky has more miles of creeks and rivers that any other state but Alaska. This region is on a limestone shelf that gives you water that is iron free. Iron is bad in distillation and fermentation. This state also has the right climate, with warm summers and cool winters. Put it all together, and KY becomes the center. “They were making whiskey made on both banks, and it was called Kentucky whiskey. It was not until the 20th century that Kentucky cemented its reputation. There was good distillation on both sides well into the 20th century. The whiskey being made in Lawrenceburg, IN is just as good as what is made in Kentucky. Ohio was the birthplace of temperance, and did not have the support for distillation that Kentucky did.” The combination of easy access to transportation, good water, and friendliness to the distillers made Kentucky the right environment for this budding new spirit. That tradition has continued through modern times.

Michael Veach

Your instructor for the day will be Michael Veach, bourbon historian and member of the Kentucky Bourbon Hall of Fame.

Making a delicious spirit enjoyed by the world is not just an art; there is science to back it all up. The distillation and fermentation process to make bourbon has been experimented with over the country. A barrel of bourbon takes roughly six years in the charred oak barrel to arrive at the proper flavor profile the company is looking for. Some companies have begun to experiment with smaller barrels to get more bourbon in contact with the barrel. The Cleveland Whiskey distillery uses a proprietary process where they use pressure to compress the six years of aging into a week. It has received mixed reviews from the industry and customers. The historian, and admitted bourbon purist, has a view that one would expect from someone that intimately knows the ins and outs of the process. “There is no substitution for time. It is drinkable, but not good. Same thing with the small barrels. They had them in the 19th century, and they disappeared for a reason.” This is where Michael brings up a favorite quote of his by the late Lincoln Henderson, master distiller or bourbon for decades: Yeah, you get a lot of flavor out of the barrel in the first year. You spend the next four or five getting rid of them. “There is more going on than contact with wood. The heating cycles in the warehouse add maturation. It may be worth something, but oxidation is also happening. That only happens with time.”

The science behind bourbon is not the only thing being tested. Jim Beam, Wild Turkey, and Evan Williams have all introduced bourbons with added flavor to it. The category is not expanding as quickly as vodka is, but it is moving. When it comes to Mr. Veach’s opinion of this growing trend, he reinforces his position as a bourbon purist. “I don’t like that they call it bourbon when they add flavors. You can only add water to bourbon. If you add something else, it is not bourbon. They should call it a blended whiskey.” He sees the trends in other flavored spirits, especially vodka, being an influencer of this trend.  “Scotch and vodka had been doing it with their products. More distilleries are being owned by vodka companies doing it. They gave strict definitions in the 19th and 20th century to define bourbon as it is. Vodka is a flavorless, odorless spirit by definition. If you add flavor, it is not longer vodka, it is a liqueur. That is my opinion of flavored whiskey; when you add flavors, it is a blended whiskey.”

Michael Veach is well educated about the history and science of bourbon, and he has sampled and spoken widely about bourbon and all of its subtleties. With all of experience, he would be the one who knows what makes great bourbon. He laughed a little about the question. “Everybody’s taste is different. I hate rating systems. Every experiences different things. You may agree or you may not. You drink it the way you want to drink it. You experience what you want to experience.” He goes on to talk about how we all have different taste buds, so even with the same bourbon we would each experience different things. What is Michael looking for when he drinks bourbon? It starts with the aroma. “I look for balance. A little bit of caramel and vanilla, some fruit and spice. I like some hazelnut or pecan, maybe a little honey. I pick up all these aromas. Some may be rich in caramel; some may be rich in chocolate and apricot. Every bourbon is so different.” After he takes an inventory of the bouquet of the spirit, it is time to taste it.  “I want to taste the aromas I smell. I like good fruity bourbon and good spicy bourbon. I like bourbon that has some finish. Something that has a good flavor even ten minutes later, whether is it fuity and sweet or tannic and dry. I do not like bourbon that is too old and woody, like chewing on a barrel stave. I want some bitterness, but not a whole lot.”

Book, certificate, and glass on bourbon history

The glass, book of knowledge, and certificate you will receive for completing the class.

Looking into the past and understanding it as well as Michael does have some advantages. He can see what people were doing in the past, what that led to, and use that to come up with some ideas about where the future of the business is going. Much like the beer business, he sees craft whiskeys being coming up to challenge some of the bigger distillers. But craft distillers have a much different challenge than the craft brewers did. “Craft breweries have impact fairly quickly. They only have six months or so from when they first start brewing to having a product to put on the market. Whiskey will take four, five, or six years. Craft breweries had to compete against “crap breweries”. The bourbon industry has always had a well made product. They have to prove they can make a product as good as what the big guys are doing.” There are many distilleries in Ohio that are looking to take up the challenge; Red Eagle Spirits in Geneva, Watershed Distillery and Middle West Spirits in Columbus,  Woodstone Creek Winery in Cincinnati, and Flat Rock Spirits in Fairborn are all either in the process of distilling bourbon or have it out on the market. Even with bourbons that rival their Kentucky counterparts, they all have a big obstacle in their way: cost. “Craft distillers are going to have to charge more because of a lack of volume. You can spend $35 for a craft bottle of bourbon or spend $18 for a bottle from a big distillery. The cheaper one tastes just as good, so why spend more money?” One bourbon that Michael does see making a big splash soon is Wyoming Whiskey’s Small Batch Bourbon. “Kirby Wyoming hired Steven Nally, retired distiller from Maker’s Mark. It is three years old, and it is a wonderful product. It is as good as I have had in a three year old product, and it is only going to get better.  I do not see Cleveland making this kind of splash. Wyoming wants to get into the business for the long run, making a high quality product. Cleveland is trying to take shortcuts. I can see them trying one bottle, but not trying a second. You can sell that first bottle, but the secret is selling the second one.” And from the sound of Michael’s voice as he spoke about it, Wyoming is going to be selling a good amount of bourbon.

The class that will be happening at our celebrated Century Bar will have eight sessions over eight hours. Each session will provide information on different topics, such as the history of bourbon, how to taste it, and a sampling of the distinct styles of bourbon and some other whiskeys. Lunch will be provided in the middle of the day, and your newfound skills will be tested with a blind tasting at the end of the day. You will also earn a certificate showing that you completed the class, as well as a commemorative glass and other goodies to take home with you. You are also helping the Filson Historical Society, a privately funded Historical Society that was founded in 1884 and is internationally known for its first American West and antebellum south collection. It contains letters from William Clark, including six letters written while on the expedition with Lewis, more than any other institution in the United States. Our collection focus is Kentucky, the Ohio River Valley and upper South.

The Century Bar logo

The Century Bar offers a great selection of bourbons and bourbon wisdom.

Like the small rivers that join together to form the Ohio River, the knowledge and experience Mr. Veach has weaves a story about bourbon. This is a wonderful opportunity for the bourbon enthusiast to learn a little more about the history of the spirit, or someone just beginning their journey into the wonders of bourbon to jump start their education from one of the masters in the field. One story he told me about his time in the bourbon industry goes back ten years, to when Booker Noe was in charge of the Jim Beam distillery. “The first time I ever heard from Booker Noe from Jim Beam, it was back when the small batch came out. Booker and Paul Pacult were doing a series of tastings to promote the new craft bourbons they were introducing. I was invited to the Seelbach Hotel in Louisville. Paul gets up with the first three bourbons, talking to the crowd about all of the flowery descriptions of what you are tasting.  When he gets to the last bourbon, he turns to Booker and says ‘He has to tell you about the last one.’ Booker stands up and tells his story about how Booker’s was developed. He finally declares “And this is how I like to drink it!” He pours the Bookers into water, at about 50/50 mixture. He then takes a drink and declares. “And it’s GOOD!” It was so much more effective than any of the descriptions and information Paul gave. Booker was a very good marketing person. What Booker said was more memorable than what Paul did.” There are so many other stories for Michael to tell. You know where to go on October 19th, and where to get the tickets for the event. Cheers!

Filed Under: Dayton Dining, Hidden Gems, The Featured Articles Tagged With: bourbon, Century Bar, Dayton Ohio, Downtown Dayton, education, Filson Historical Society, Joe Head, Michael Veach, tasting, Things to Do

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August 11 @ 7:00 pm

Pinball & Pints

Come hang out for a night of laid-back fun—no pressure, no strings attached! Bring a friend or roll in solo,...

7:30 pm - 11:30 pm Recurring

Justin’s LOTD Scotch Doubles Pool Tournament

August 11 @ 7:30 pm - 11:30 pm Recurring

Justin’s LOTD Scotch Doubles Pool Tournament

EVERY MONDAY NIGHT at Miami Valley Sports Bar - Justin's Famous Luck of the Draw Scotch Doubles Pool Tournament!!! Each...

$10.00
8:00 pm Recurring

Monday Night Laughs!

August 11 @ 8:00 pm Recurring

Monday Night Laughs!

  Join us every Monday at Oregon Express for Comedy Open Mic hosted by the hilarious G-Money! Sign-ups at 8:00PM...

11:00 am - 12:00 pm

Q & A for Medicare

August 12 @ 11:00 am - 12:00 pm

Q & A for Medicare

An open forum to ask your questions about Medicare. Light refreshments may be available.

11:00 am - 1:00 pm

What the Taco?!

August 12 @ 11:00 am - 1:00 pm

What the Taco?!

Chipotle Chicken Taco GRILLED CHICKEN, SHREDDED LETTUCE, PICO DE GALLO, CILANTRO SOUR CREAM & MONTEREY JACK $10.00 Ground Beef Taco...

4:00 pm - 8:00 pm Recurring

Cloud Park Food Truck Rally

August 12 @ 4:00 pm - 8:00 pm Recurring

Cloud Park Food Truck Rally

Get ready for a delicious summer in Huber Heights! Join us every other Tuesday starting May 6th through September 9th...

5:00 pm - 8:00 pm

Overdose Awareness Day

August 12 @ 5:00 pm - 8:00 pm

Overdose Awareness Day

The Community Overdose Action Team invites you to join us for Overdose Awareness Day on Tuesday, August 12, from 5:00...

6:00 pm

Lasa: A Filipino Tasting Journey

August 12 @ 6:00 pm

Lasa: A Filipino Tasting Journey

Join us for a special evening as Sous Chef Josh Braceros, with the support of Chef Margot Blondet, presents a...

$75
6:00 pm - 10:30 pm

Second Tues Open Music Stage

August 12 @ 6:00 pm - 10:30 pm

Second Tues Open Music Stage

Second Tuesdays is the monthly musical event held at the esteemed Hidden Gem Music Club. Each evening features numerous musicians...

6:00 pm - 11:00 pm Recurring

Cinn-Wagon

August 12 @ 6:00 pm - 11:00 pm Recurring

Cinn-Wagon

7:00 pm

Wright Brothers Blues & Rock

August 12 @ 7:00 pm

Wright Brothers Blues & Rock

The Wright Brothers Band III on Aug. 12, All shows are free. Bring your own seating. Area is a DORA.

Free
+ 3 More
10:00 am - 3:15 pm

Illy’s Fire Pizza

August 13 @ 10:00 am - 3:15 pm

Illy’s Fire Pizza

We are a mobile wood fired pizza company that specialize in turkey products such as Turkey pepperoni, Italian Turkey sausage,...

11:00 am - 12:00 pm

Resume Rescue with Clothes That Work

August 13 @ 11:00 am - 12:00 pm

Resume Rescue with Clothes That Work

Looking to land your dream job? Your resume is the key to getting your foot in the door! Join us...

12:00 pm - 10:00 pm

National Filet Mignon Day Deal

August 13 @ 12:00 pm - 10:00 pm

National Filet Mignon Day Deal

Screenshot

$24.95
1:00 pm - 2:00 pm Recurring

Adult Stretch

August 13 @ 1:00 pm - 2:00 pm Recurring

Adult Stretch

Adults ages 16 and up are invited to an afternoon session of stretching and more! Donna Gambino is owner of...

Free
3:00 pm - 7:00 pm Recurring

Trotwood Community Market (presented by American Legion Post 613)

August 13 @ 3:00 pm - 7:00 pm Recurring

Trotwood Community Market (presented by American Legion Post 613)

A celebration of locally sourced foods and products from small businesses in Trotwood and the surrounding communities! Stop by and...

3:00 pm - 7:00 pm Recurring

Miamisburg Farmers Market

August 13 @ 3:00 pm - 7:00 pm Recurring

Miamisburg Farmers Market

Miamisburg Farmers MarketAt Miamisburg Christian Church parking lot.1146 E. Central Ave in Miamisburg.Fresh Produce, sweet treats, food trucks and more..

4:30 pm - 5:30 pm

Professionalism in the Workplace with Clothes That Work

August 13 @ 4:30 pm - 5:30 pm

Professionalism in the Workplace with Clothes That Work

Stand out and succeed in any workplace by mastering the key principles of professionalism! This interactive workshop explores the essential...

5:00 pm

Murder Junkies

August 13 @ 5:00 pm

Murder Junkies

From the depths of non conformity. Notorious backing band of late great GG Allin. You don't know what to expect...

$15
+ 11 More
11:00 am - 2:00 pm Recurring

Freakin Ricans

August 14 @ 11:00 am - 2:00 pm Recurring

Freakin Ricans

11:00 am - 3:00 pm Recurring

ShowDogs HotDogs

August 14 @ 11:00 am - 3:00 pm Recurring

ShowDogs HotDogs

All Beef Hot Dogs, Walking Tacos, Nachos, and Quesadillas! Veggie options available

11:00 am - 5:00 pm

“The Play That Goes Wrong!”

August 14 @ 11:00 am - 5:00 pm

“The Play That Goes Wrong!”

Welcome to opening night of Cornley University Drama Society's production of The Murder at Haversham Manor, where things are quickly...

11:30 am - 12:15 pm Recurring

Art Start Pre-School Storytime

August 14 @ 11:30 am - 12:15 pm Recurring

Art Start Pre-School Storytime

Art Start Pre-School Storytime 2nd Thursday of the month 11:30 AM - 12:15 PM Rosewood Arts Center 2655 Olson Dr....

Free
12:00 pm - 5:00 pm Recurring

Open Coworking

August 14 @ 12:00 pm - 5:00 pm Recurring

Open Coworking

Join us in The Hub for open co-working from 12pm to 5pm. Ever wonder how The Hub could work for...

12:00 pm - 8:00 pm Recurring

Launch Pad

August 14 @ 12:00 pm - 8:00 pm Recurring

Launch Pad

Meet the people you need to move your business forward This monthly LaunchPad event series brings you opportunities to expand...

Free
4:00 pm - 8:00 pm

The Lumpia Queen

August 14 @ 4:00 pm - 8:00 pm

The Lumpia Queen

The Lumpia Queen specializes in the most popular dishes of the Philippines. Drawing from a rich cultural history and diversity...

4:00 pm - 11:00 pm Recurring

$10 Tini Time every Thursday

August 14 @ 4:00 pm - 11:00 pm Recurring

$10 Tini Time every Thursday

Every Thursday night at Whisperz Speakeasy we'll be handcrafting an array of different fabulous martinis for just $10 each. Come...

Free
+ 9 More
9:00 am - 1:00 pm

Chippin’ at the Firehouse

August 15 @ 9:00 am - 1:00 pm

Chippin’ at the Firehouse

We’re teaming up with the amazing crew at the Harrison Township Fire Department to help keep our community’s pets safe...

Free
9:00 am - 7:00 pm

Camping World Summer RV Showcase

August 15 @ 9:00 am - 7:00 pm

Camping World Summer RV Showcase

The Camping World Summer RV Showcase is coming to Huber Heights, OH from August 15th to 17th! Shop special RV...

11:00 am - 2:00 pm

Cousins Maine Lobster

August 15 @ 11:00 am - 2:00 pm

Cousins Maine Lobster

12:00 pm - 7:00 pm

Hearts for ABA Carnival

August 15 @ 12:00 pm - 7:00 pm

Hearts for ABA Carnival

Hearts for ABA provides quality services to children and young adults ages 2-22 with autism and other disabilities. We strive...

Free
3:30 pm

Steins up!

August 15 @ 3:30 pm

Steins up!

Steins up! The competition is fierce, and the beer is cold at The Pub! Join us Friday, August 15 at...

4:00 pm - 8:00 pm

Charm at the Farm August Market

August 15 @ 4:00 pm - 8:00 pm

Charm at the Farm August Market

WHAT Charm at the Farm is an open-air vintage market located on a 56-acre former horse farm in quaint, Lebanon,...

$9 – $20
4:00 pm - 8:00 pm

Cousins Main Lobster

August 15 @ 4:00 pm - 8:00 pm

Cousins Main Lobster

5:00 pm - 8:00 pm

GODOWN’S FIXINS

August 15 @ 5:00 pm - 8:00 pm

GODOWN’S FIXINS

+ 12 More
9:00 am - 4:00 pm Recurring

Charm at the Farm August Market

August 16 @ 9:00 am - 4:00 pm Recurring

Charm at the Farm August Market

WHAT Charm at the Farm is an open-air vintage market located on a 56-acre former horse farm in quaint, Lebanon,...

$9 – $20
9:00 am - 4:00 pm

Shop for Dignity Arts & Craft Fair

August 16 @ 9:00 am - 4:00 pm

Shop for Dignity Arts & Craft Fair

Supports Local Nonprofit’s Fight Against Period Poverty This two-day indoor event will feature over 40 local vendors, offering a diverse...

$3
9:00 am - 7:00 pm Recurring

Camping World Summer RV Showcase

August 16 @ 9:00 am - 7:00 pm Recurring

Camping World Summer RV Showcase

The Camping World Summer RV Showcase is coming to Huber Heights, OH from August 15th to 17th! Shop special RV...

10:00 am - 11:00 am Recurring

Yoga in the Park

August 16 @ 10:00 am - 11:00 am Recurring

Yoga in the Park

Fun and effective workouts under the pavilion Harness your strength, enhance your mobility, and create a deeper connection with yourself....

Free
10:00 am - 2:00 pm Recurring

6888 Summer Marketplace

August 16 @ 10:00 am - 2:00 pm Recurring

6888 Summer Marketplace

Mark your calendars! The 6888 Kitchen Summer Marketplace returns for 2025! Join us on the 1st & 3rd Saturdays (June...

Free
10:30 am

Huffman Prairie Nature Walk

August 16 @ 10:30 am

Huffman Prairie Nature Walk

Join us as Dave Nolan leads us on a hike on one of the trails at this restored prairie where...

11:00 am - 12:00 pm Recurring

Chair Yoga

August 16 @ 11:00 am - 12:00 pm Recurring

Chair Yoga

Saturdays / 11 a-12 p / June 21 / July 19 / Aug 16 No experience necessary, bring your own...

Free
11:00 am - 7:00 pm

The Fairborn Sweet Corn Festival

August 16 @ 11:00 am - 7:00 pm

The Fairborn Sweet Corn Festival

The 43rd Annual Fairborn Sweet Corn Festival will be held at Community Park, 691 E. Dayton-Yellow Springs Road, Fairborn, Ohio....

+ 22 More
10:00 am - 3:00 pm Recurring

Charm at the Farm August Market

August 17 @ 10:00 am - 3:00 pm Recurring

Charm at the Farm August Market

WHAT Charm at the Farm is an open-air vintage market located on a 56-acre former horse farm in quaint, Lebanon,...

$9 – $20
10:00 am - 3:00 pm Recurring

Shop for Dignity Arts & Craft Fair

August 17 @ 10:00 am - 3:00 pm Recurring

Shop for Dignity Arts & Craft Fair

Supports Local Nonprofit’s Fight Against Period Poverty This two-day indoor event will feature over 40 local vendors, offering a diverse...

$3
10:00 am - 11:00 pm Recurring

E-Town Shakedown Music & Arts Festival

August 17 @ 10:00 am - 11:00 pm Recurring

E-Town Shakedown Music & Arts Festival

3rd Annual E-Town Shakedown Music & Arts Festival kicks off! August 16th & 17th – two full days of 11...

$15 – $20
11:00 am - 12:00 pm Recurring

Free Belly Dancing Class

August 17 @ 11:00 am - 12:00 pm Recurring

Free Belly Dancing Class

Free
11:00 am - 5:00 pm Recurring

Camping World Summer RV Showcase

August 17 @ 11:00 am - 5:00 pm Recurring

Camping World Summer RV Showcase

The Camping World Summer RV Showcase is coming to Huber Heights, OH from August 15th to 17th! Shop special RV...

11:00 am - 6:00 pm

Freda’s Food Truck

August 17 @ 11:00 am - 6:00 pm

Freda’s Food Truck

11:00 am - 6:00 pm

wrappin&rollincafe

August 17 @ 11:00 am - 6:00 pm

wrappin&rollincafe

12:00 pm - 6:00 pm Recurring

Dayton African American Cultural Festival

August 17 @ 12:00 pm - 6:00 pm Recurring

Dayton African American Cultural Festival

Join us on Saturday to experience an African village with drumming and storytelling, explore displays of paintings, authors and illustrators,...

+ 11 More
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