Thanksgiving

Restaurants Open On Thanksgiving 2017

November 19, 2017 By Lisa Grigsby

Americans consume 736 million pounds of turkey on Thanksgiving Day alone with 40 million green bean casseroles made each year and over 100,000 people call the Butterball Turkey hotline every November.

This year, nine percent of consumers will eat Thanksgiving dinner out, according to a survey by the National Restaurant Association. That’s a big jump from six years ago. In 2011, just six percent of those surveyed said they planned to eat out for Thanksgiving. Of the people who eat Thanksgiving at home in 2017, nine percent said they would pick up parts of the meal. And, four percent said they’d buy a complete meal, either dinner in a box, like the kind Stewart offers, or something prepared locally.

So if you’re one of these planned to let someone else cook your Thanksgiving Dinner, here’s our list of where you can go on Thanksgiving in the Miami Valley in 2017:

	The Golden Corral Golden Corral 10am -8pm $13.99 All your holiday favorites, plus steak and shrimp & everything on the Buffet!		Young’s Jersey Dairy 10:30 am – 6pm $22.50
	Fleming’s Prime Steakhouse & Wine Bar 11am – 5pm 3 court meal $40		The Golf Club at Yankee Trace 11am or 2pm seating $26.95
	Dayton Convention Center 11am-2pm FREE No tickets required Free RTA rides		Carvers Steaks and Chops @ 11am – 8pm Turkey dinner & full menu
	The Golden Lamb 11am – 6:30 pm $29.95		Roost Events 11am – 3pm $29.95 Buffet
	Mimi’s Cafe 11am – 8pm Enjoy a 3 course meal $18.95		The Dayton Woman’s Club Traditional Turkey Buffet 11:30 am \| The Dayton Woman’s Club
	Harrison’s 12 -6pm Classic turkey dinner $17.95		El Meson 12- 6pm Latin specialties like Paella Valencia and Coconut Crusted Fish, along with our Roasted Turkey Dinner,
	The Wellington Grille Turkey dinner and menu 4-7pm		Bob Evans multiple locations Roasted Turkey Dinner with pie $14.99 11am – 8pm
	The Wright Place at Fairborn Holiday Inn 11am – 1pm $27		Hasty Tasty 5am – 6pm Turkey Dinner $10.95
	Rob’s Restaurant 10:30am – 6pm Turkey Dinner $10.99		Waffle House multiple location open 24 hours
	Pasha Grill 11am – 8pm Mediterranean fusion cuisine		Hollywood Gaming Enjoy all of your holiday favorites like turkey, glazed sweet potatoes, pumpkin pie and more for only $9.99
	Tanks 6pm – midnight Turkey, dressing and your choice of 3 sides with a roll and choice of dessert only 16.95. Free coffee, fountain drinks and ice tea.

Just Stuff It, Will Ya ?

November 23, 2016 By Dayton937 Leave a Comment

Green Sriracha Bread Pudding by Chef House

Everybody is talking turkey, turkey turkey… giving pointers on grilling a turkey, baking one, deep frying one, etc, etc and so on.

Well, the Food Adventures crew says .. STUFF IT ! Literally. We want to share our secret or not so secret tips for stuffing, which is just as important as the turkey!

*** CHEF HOUSE’S TAKE ON STUFFING: Try Bread Pudding as an alternative. Always use quality ingredients.

—Stuffing vs. Bread Pudding by Chef House: I love both equally. My step dad makes an insanely good oyster stuffing every year for Christmas. It is loaded up with stock, butter and of course lots of oysters. I think gizzards are in there too.

Chef House in the Living Dayton TV Kitchen

—Bread pudding is a pretty cool alternative in that it can be sweet or savory! I like how versatile it is. I, of course, slightly spice mine up, add veggies (duh!) and you can’t beat the cheese, eggs and cream 🙂

—My only tips for these two would be “use quality ingredients.” Make your own stock for the stuffing, or use a really good one, I love Trader Joe’s veggie stock, actually more than i like their chicken broth! It has way more flavor. Use good bread! This year I am adding spicy sausage and caramelized onions to my Green Sriracha and zucchini bread pudding.

Jax with a plate of freshly carved Turkey

Wow, are you drooling yet? We are just getting started on this Food Adventure Holiday edition….

HUNGRY JAX’S TAKE ON STUFFING: Don’t Stuff it ! Tweak it !

Hey fellow foodies… here are my tips on getting the most of your stuffing experience….

— I don’t ever put stuffing inside my turkey, I just cook it in a separate dish! Why? Because there is a slight risk of salmonella if the turkey is under cooked. By placing stuffing inside the turkey you’re creating longer and unreliable cooking times. Don’t risk turning a holiday into a sick day.

Jackie never puts stuffing in her turkeys. Maybe a few herbs…

—Here are some tweaks I have done with test recipes!

1. Stuffing muffins: basically take your favorite stuffing recipe and cook it in a well greased muffin cups instead. baking time will be shorter so keep an eye on them. But now you have individual servings!

2. Hollow out a pumpkin or any other favorite squash (acorn would be fun too!) and bake the stuffing in the squash! This is a great pairing with stuffing that has the flavors of sage, maple or even apples!

Jax added some cranberrys to this stuffing

3. Add ins: Doctor up a simple stuffing by adding apples, pears, maple sausage, bacon or pancetta! Raisins, crasins and water chestnuts are also great too!

Finally, we have the last crew member giving some tips:

THE BIG RAGU’S TAKE ON STUFFING: Go Italian with it.

Big Ragu chopping garlic in the DLM Culinary Center

The Big Ragu says “here is my super duper, top secret, family recipe for Italian style stuffing that is versatile, quick and easy.”

This recipe, developed by my mom, is used regularly by our family for turkey stuffing, stuffed artichokes, stuffed mushrooms and even stuffed clams. I have tweaked it in my own special way, but basically it comes down to …. the “butter drizzle” at the end.

ITALIAN STYLE STUFFING RECIPE:

Oyster Stuffing, Ready for the Oven at Big Ragu’s home

Ingredients: 1 Loaf of Bread, 2 Eggs, 2 TBS Minced Garlic, 3 dashes of garlic powder, 3 dashes black pepper, 1 can of chicken broth (14oz), 2 TBS dried Oregano, 2 TBS Basil (dried or fresh), and a stick of melted butter or 2.

Directions: Whirl a loaf of bread in a food processor (Ragu normally uses Wonder Bread) or chip a loaf of bread by hand into silver dollar size pieces. Place bread into a big mixing bowl. Add eggs and spices and mix by hand, no.. really, using your hand and fingers. All the time slowly adding chicken broth until stuffing is mixed and slightly wet. The stuffing is best cooked in a casserole dish at 350 degrees for about 15-20 minutes until golden brown. *** The final and maybe most important step: Right before serving, drizzle some hot, melted butter over the top of the dressing.

Ragu’s Turkey Stuffed with Lemon Halves and Quartered Onions

Want Oyster Suffing (Dressing)? Use the above recipe and add a pint or quart of raw oysters, depending on how much of a seafood lover you are.

But Ragu, you say… “You didn’t put the stuffing in the turkey?”

NOPE.. I always cook it in a separate dish.

Here is what I stuff all turkeys with: Equal amounts of lemon halves and quartered onions. I stuff them in until they are bursting out. But I never eat the onions or lemons.

We hope this helps make your Thanksgiving plate complete

So there you have it…

The Food Adventure Crew of Chef House, Hungry Jax and The Big Ragu want to thank you for checking out our tips, and wish each and every one of you a Happy Thanksgiving.

Are you a Dayton Foodie? Follow us on Facebook by clicking HERE. We feature amazing photos, restaurant features, dinner events, charity events, recipes, cooking classes and so much more!

Feel free to browse some of our Holiday and party photos below.

Chef House’s Green Sriracha Bread Pudding !

Even use Ragu’s Stuffing for Artichokes

Use the same stuffing techniques for whole chicken dinners

Stuffed Clams by Big Ragu

We wish you a Happy Thanksgiving

Stuffed Portabella Mushroom – ready for the oven

Never stuff a deep fried turkey

Stuffing and more, makes the turkey dinner even better.

Jackie basting her grilled Turkey

Just Stuff It ! With lemon halves and onion quartes

Just Stuff It ! With lemon halves and onion quarters

Homemade Pies at Ghostlight Coffee

November 11, 2015 By Dayton937 Leave a Comment

Pumpkin Maple Pie – A new Vegan twist on a Thanksgiving favorite

Need homemade pies for Thanksgiving? Consider a new source: Ghostlight Coffee on Wayne Ave. You can place your order now for pickup just in time for the holidays.
Dayton Dining and Food Adventures were lucky enough to get some pies from the ladies behind these made from scratch pies, Mandy and Mara. Delivered in custom made personalized boxes, the packaging alone set our expectations high and we have to stay these pies really get high marks!

Here is your chance to take some pressure off of your Thanksgiving cooks, and let Ghostlight’s bakers do the work.

HERE’S THE SKINNY:

— Order pies in person at Ghostlight Coffee at 1201 Wayne Ave. or go to GhostlightCoffee.com

— Your pie order can be picked up on your choice of 3 days (11/23, 11/24, and 11/25/15)

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Mara and Mandy, bakers at Ghostlight Coffee, hostedt a dessert tasting event last Monday.

These are the eight featured foods on this new “pies from scratch at Ghostlight Coffee” menu.

NEW TREATS:

— MAMA SMITH’S FANTASTIC APPLE PIE: A perfectly made dutch apple style pie. Old fashioned, and an American tradition. Chef House is on record as saying this is her favorite of the pie selections.

— THE KENTUCKY BOURBON PECAN PIE: Crunchy and creamy, with an almost honey taste, this pie is terrific. The Big Ragu and Lisa from DaytonDining are on record as liking this one best.

— THE PUMPKIN & MAPLE PIE: A unique combo, the pie is soft and luscious. Dairy free and egg free, it is a twist on pumpkin pie with a maple syrup combo.

— GLUTEN FREE CARAMEL APPLE PIE: Tina’s Sweet Treats makes this flavored pie for Ghostlight Coffee. It is covered with a nice coating of handmade caramel sauce.

The Big Ragu enjoyed Ghostlight Pies From Scratch

— THE GHOSTLIGHT THANKSGIVING PIE: A 10 inch Pumpkin and Maple pie with a Kentucky Bourbon Pecan pie stacked underneath. This is like Dayton’s pie version of a Tur-duck-en. We love the no rules approach and inventive boldness! This is a Food Adventure item for sure!

— PUMPKIN SNICKERDOODLES: The classic cookie is back for the holidays. The traditional taste with a pumpkin mix.

— FALL TONIC AUTUMN BLEND COFFEE: A special coffee featured as a blend with any of these desserts.

— GLUTEN FREE DINNER ROLLS: From Tina’s Sweet Treats, these rolls are in just in time for the holidays. We may ruin the health factor by adding some butter…

Some of these items may be available at Ghostlight to eat, right now.

Thank you to Ghostlight Coffee and owner Shane Anderson for sharing these sweet comfort foods with us.

Food Adventures thinks many Daytonians will take advantage of this special, limited time pie offering.

Want to take advantage of more food scoop around the Miami Valley? Then, ” like Food Adventures on Facebook” by clicking HERE.

Limited time !

Look at those Bourbon Pecan Pies !

Outside of Ghostlight Coffee

From Scratch by Ghostlight Coffee

Pies can be ordered to be picked up 11/23-11/25/15

Since 2011

The Big Ragu and owner of Ghostlight, Shane Anderson

Kentucky Bourbon Pecan Pie

Mara and some baked Ghostlight goodies

Pecan pie twist like no other

Barista Capital of Dayton

Pumpkin Maple – a twist on an old favorite

Fresh Pie

Pumpkin Maple

Order Form

5 Reasons to Have a “Friend’s Thanksgiving”

November 20, 2014 By Dayton937 Leave a Comment

“Friends Thanksgiving ” a Great Way to Kickoff the Holidays

The Food Adventures Crew has an idea that we have been using for some time. Like many of you, we like to entertain. Hungry Jax, Chef House, The King and The Big Ragu like to to cook as well. These needs and desires give us an excuse for an annual event that we like to call “Friends Thanksgiving.” It is just what it sounds like, it is a sit down Thanksgiving dinner, with your friends, instead of family. Never done one before?

HERE’S THE SKINNY on why you should make Friends Thanksgiving an annual tradition.

FIVE REASONS TO GET YOUR BUDDIES TOGETHER FOR A FRIENDS THANKSGIVING:

1) USE YOUR PALS AS GUINEA PIGS TO TRY OUT NEW RECIPES: There is no better way to find out if something works (or doesn’t). Test the new recipes out on your friends and learn what needs to be tweaked or scrapped altogether. Your friends are honest, they will give feedback on your dish or dishes. If they don’t want to hurt your feelings, you can tell if your dish was an epic fail based on how much of it was eaten. Push your culinary limits, have fun, experiment a little. Make “Friends Thanksgiving” a true Food Adventure!

A Beautiful, Grilled “Friends Thanksgiving” Turkey

2) PRACTICE MAKES PERFECT: Make this be your minor league training event. Hold your Friends Thanksgiving a couple of weeks before Thanksgiving. That way when you host your family event, you will be tuned up for a stellar performance. Let’s face it, if something goes wrong at Friends Thanksgiving, it is better that it happened at your “practice run.” The warm up will make you look like a pro to your family when the “real” Thanksgiving day holiday arrives.

3) SHOWCASE YOUR HOME: The event is a good chance to showcase your home, or have friends over who have not seen your place. Maybe you have updated remodeling you are proud of, or new kitchen table. Friends Thanksgiving also gives you a chance to do your best Martha Stewart imitation when it comes to decorating. Again, have fun, these are your best pals on Earth. Running to restaurant Food Adventures, most of us rarely eat at home with our friends. This goes against that, for a more intimate, warm and inviting atmosphere.

Click to Enlarge this Cajun Shrimp plate with Fresh Mozarella and Tomatoes

4) LEARN NEW RECIPES FROM YOUR FRIENDS: Since everyone is bringing dish or two, you will probably make a couple of worthwhile discoveries. Maybe it is a sweet potato casserole that was “to die for.” Or maybe you learned a new technique for cooking a turkey, or a secret spice rub. IMPORTANT TIP: Make a Facebook event for your Friends Thanksgiving a month or 2 in advance. Have your guests “post” on the event wall, what dishes they will be bringing. This way you will not have duplicate dishes, and your friends won’t show up with all desserts or all salads.

5) AN EXCUSE TO VISIT WITH FRIENDS IN A FAMILY TYPE SETTING: Let’s face it, we all let time slip by and don’t visit with friends as much as we want to. Friends are an extension of our family, especially the close ones you would invite to “Friends Thanksgiving.” It is a great way to make memories, and in our circle, it is a well anticipated tradition. Actually, it is the “official kickoff” of the holiday season in our group, and we think you will experience the same excitement.

Speaking of excitement, we have a holiday treat for you. Each of our four Food Adventurers have compiled a recipe of one of their MUST EAT Holiday dishes to share with you. We are thankful for our local following of “fans” and readers. We are grateful for each and every one of you, and these recipes are small token of that thanks.

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— CHEF HOUSE’S CRANBERRY UPSIDE DOWN CAKE WITH HOT HONEY —

¾ cup brown sugar, packed

Chef House's Upside Down Cranberry Cake with hot honey

Cranberry Upside Down Cake with Chef House’s own Housemade Hot Honey Sauce

¾ cup butter, divided

12 ounces fresh cranberries

1 ¾ cups AP flour or equal parts brown rice flour and millet flour (for a gluten free cake)

2 tsp baking powder

½ tsp kosher salt

½ tsp ground ginger

¼ tsp ground cinnamon

1/8 tsp ground cloves

1 ½ cups sugar

3 eggs

1 Tbl orange zest

½ cup greek yogurt

¼ cup milk

Heat oven to 350 degrees. Heat 9 inch cast iron skillet over medium heat. Melt brown sugar and ¼ cup of the butter, stirring continuously till thoroughly mixed and bubbly. Spread the cranberries over mixture.

In a medium bowl wisk together the dry ingredients.

In a separate bowl with your mixer beat the remaining butter and white sugar till light and fluffy. Add eggs one at a time thoroughly mixing each one. Add the orange zest.

Mix in half the dry ingredients then the greek yogurt. Mix in the last half of the dry ingredients then lastly the milk. Be careful not to over mix.

Pour batter over the cranberries and bake for 50-60 minutes.

Let cool for 10 minutes. Run a knife around the edges and pop out of pan. Drizzle with HouseMade Hot Honey!

— Happy Thanksgiving from CHEF HOUSE !

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HUNGRY JAX’S “MAKE AHEAD MASHED POTATOES FOR A CROWD”

Hungry Jax gives you her Recipe for “Mashed Potatoes for a Crowd”

You’ll need:

One head of roasted garlic

10lbs russet potatoes

2 8oz bricks of cream cheese

1 stick unsalted butter (divided)

4 cups milk (divided into 2 cups each)

salt and pepper to taste

To roast garlic:

Slice off the top of a head of garlic to expose cloves (create a flat top).

Drizzle olive oil on top and sprinkle with kosher salt.

Set into a small baking dish with about an inch of water in the bottom. Make a foil “stand” for the garlic to sit on so that it is not immersed into the water. Bake at 400 for 35 mins or until the cloves are soft. If the top cooks faster, cover with foil so that you do not burn the garlic. Allow to cool.

Peel, wash and cut the potatoes into 1 inch cubes. Divide them amongst two large pots to boil in (5lbs in each pot).

Cover with water and boil until tender (approx 20mins).

Drain potatoes and return to stove (heat off but place back onto the hot burner. This will allow the potatoes to “dry out” and not become too watery).

Add into each pot, one brick of the cream cheese, 1/2 stick of butter, 2 cups of milk, half the head of garlic (just pop the cloves out of the paper), and salt & pepper to taste.

With a hand blender, whip the potatoes until smooth. Add more milk if needed to get the right consistency. (I never said these were heart healthy!)

To keep warm, place in a crockpot on “warm” up to 4 hours prior to dinner! Stir occasionally!

You can prep the raw potatoes the night before and leave them in the fridge covered with water ready to biol the next day.

The garlic can be roasted ahead of time as well.

You can also go ahead and make these the day before and warm them in the crock pot that day!

Enjoy! Mangia! — from HUNGRY JAX

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THE BIG RAGU’S GARLIC ARTICHOKE CHEESE DIP with HOMEMADE MELBA TOASTS

1) Make the homemade melba toasts

Ragu’s Garlic Artichoke Cheese Dip & Homemade Melba Toasts

— Pour 1/2 cup of olive oil into a measuring cup and add 1 Tablespoon of minced garlic

— Get 2 loaves of Very Thin Slice Pepperidge Farm White Bread

— Cut each piece of bread into 4 equal cracker sized squares (you can slice up many at a time)

— Lay the ‘crackers’ on 2 cookie sheets. Brush them with olive oil and garlic mixture

— Bake at 225 degrees for 45 minutes – 1 1/2 hours depending on oven. Check every 15 minutes and when they are golden brown with slight brown marks on the bottom, they are done.

— Repeat steps until you have toasted all of the melba toasts – place toasts in large ziploc or tupperware container until serving

2) Make the Garlic Artichoke Cheese Dip (double the recipe for crowds over 12 people)

— In a bowl combine:

2 cups mayonaise

2 cups grated Parmesan cheese

1 drained can of artichoke hearts (open the can and dice them even further)

2 Tablespoons Minced Garlic

2 Tablespoons Oregano Flakes

2 Tablespoons Basil Flakes

1 Tsp Black Pepper

Stir by hand thoroughly until the consistency is like mashed potatoes

Move the mixture into a bread pan or brownie pan

Cook 25 minutes on 350 degrees, uncovered

Take pan out, sprinkle a light layer of Shredded Romano Cheese on top of the mixture

Place back into oven at 350 degrees for 10 minutes.

Serve with the melba toasts – dip em or spread em, you cant lose.

I bet you will be addicted ! — from THE BIG RAGU

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THE KING’S APPLE BARS

Apple Bars

The King says “I’m a dessert freak, try my Apple Bars”

1 cup margarine

1 cup white sugar

1 cup brown sugar

2 eggs

2 tsp. vanilla

2 or 3 apples – diced(can be any type)

1 1/2 cups flour

1/2 tsp. salt

2 tsp. baking soda

1 tsp. cinnamon

Combine all ingredients and pour into cake pan (rectangular)

Add following on top of batter:

sprinkle brown sugar, cinnamon and chocolate chips over top

Bake in 350 degree oven for around 30 minutes. Check with toothpick if it comes out clean as ovens vary.

Hope it turns out for you ! — from THE KING

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Check out some of our Friends Thanksgiving photos below and make sure you “like” Food Adventures on Facebook HERE !

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Still Time To Sign Up For 36th Annual Turkey Trot

November 16, 2014 By Dayton Most Metro

This annual event on Thanksgiving morning has grown into one of the largest races in the area. A special thanks goes to the Ohio River Road Runners Club and the City of Miamisburg for hosting this tradition.

Restaurants open on Thanksgiving

November 7, 2013 By Lisa Grigsby 2 Comments

If you are looking for a list of 2015 Restaurants open on Thanksgiving click here.

Do you want a nice dinner on Thanksgiving, but don’t want to spend time cooking and doing all the dishes yourself? Then take the family out to eat. Many restaurants even have a leftovers option so you can have a turkey sandwich later.

We are in the process of updating this list for 2013:

Carvers Steaks & Chops
1535 Miamisburg Centerville Road, Dayton, OH 45459 (937) 433-7099 noon to 7pm
Traditional Turkey Dinner $19, Kids Meal is $12, regular menu also available

C’est Tout Bistro 2600 Far Hills Avenue, Kettering (937) 298-0022 noon – 6pm
Three Courses for $28, choice of 3 appetizers, 3 entrees and 3 desserts, reservations suggested

Champps Restaurant and Bar
7880 Washington Village Drive, Washington Twp. (937) 433-2333 noon to 10 pm
regular menu and traditional Thanksgiving meal, $18.99 per person, reservations accepted.

Cracker Barrel
5770 Wilmington Pike, Centerville, (937) 432-2431, 6am – 10pm
7171 Miller Lane, Butler Twp, (937) 890-0047; 6am to 10 pm
Turkey and traditional sides. No reservations taken

Giuliano’s Tavern
67 S. Main Street, Miamisburg (937) 859-3000 11:30 to 7pm
Serving fresh roasted turkey, dressing, giblet gravy, fresh cranberry sauce, vegetable/salad, homemade pumpkin pie and homemade southern pecan pie.
Many popular entrees from our regular menu will also be available, reservations accepted

Golden Corral
2490 Commons Boulevard, Beavercreek (937)431-7300 10am – 8pm,
8870 Kingsridge Drive, Dayton Mall (937)312-2400 10am – 8pm
6611 Miller Lane, Vandalia (937)264-3300 10am – 8pm
Turkey and traditional sides. No Reservations. $12.99, not including tax or beverage.

Hasty Tasty
509 Linden Ave., Dayton, (937) 254-8431; 5 am to 6 pm
Thanksgiving dinner specials, no reservations. Cost: $8.95, includes dessert.

Max & Erma’s
3 area locations: Miller Lane, Fairfield Commons, Springboro 11am – midnight
Thanksgiving Dinner $14.99 includes turkey, mashed potatoes, apple pecan stuffing, side of green beans, cranberry sauce and choice of salad or soup and slice of pumpkin cheesecake.

McCormick and Schmick’s
4429 Cedar Park Drive at The Greene, Beavercreek (937) 431-9200 noon to 8 pm
regular menu and Thanksgiving meal, which runs $24.95, reservations suggested

Mimi’s Cafe
4402 Walnut St. in The Greene in Beavercreek, (937) 426-9153; 8am – 8pm
regular menu and traditional Thanksgiving dinner, reservations accepted

Neil’s Heritage House
2323 W. Schantz Ave, Kettering, OH (937) 298-8611 Seatings at noon, 3pm and 6pm
A fantastic buffet of traditional thanksgiving favorites and a few modern twists:
Turkey & Ham, cornbread, sausage and pecan dressing, roasted brussel sprouts, grean bean casserole, corn pudding, pear and bleu cheese salad, macaroni -n- cheese, cheddar mashed potatoes, cranberry relish, rolls, pumpkin pecan and apple pie. Cost: $28.95 adults $15 kids under 4 free

Starlite Restaurant & Diner
2627 South Smithville Road, Dayton OH (937) 254-5000 open 7am -9pm
Offering their regular menu.

The Barnsider
5202 North Main Street, Dayton, OH 45415 (937) 277.1332 noon – 7pm
Traditional Thanksgiving dinner, $15.95 adults, Children 10 and under $8.95
Reservations welcomed

Wellington Grille

2450 Dayton Xenia Road, Beavercreek (937) 426-4600 | Noon to 6pm
Traditional meal, plus regular items. Reservations Recommended

Young’s Jersey Dairy Golden Jersey Inn
6880 Springfield-Xenia Rd. (U.S. 68), Yellow Springs, (937) 324-2050. 10:30 am to 6 pm seating every 90 minutes. Traditional Thanksgiving buffet including turkey, ham, sides, and desserts. Reservations required. Adults $20.95, children 4-10 $8.95, children 3 and under free.

Also don’t forget the Community Feast of Giving at the Dayton Convention Center:

An event that reaches out to bring the entire community together. It is a dinner, a celebration, a community event based on the following principles:
• To provide a dinner for anyone that might be spending the holiday alone.
• To provide a dinner for those that are homeless or less fortunate.
• To provide a dinner for anyone who wants to attend.

• 11am – 2pm
• No tickets required

Additional Information:
This year there will be Free RTA and Project Mobility Transportation from 9:30am until 3pm. Call 937-425-8300 for RTA information. There will also be free parking in the convention center garage.

If you know of others, feel free to add in the comments below or contact me with more info.

Music Video Monday: November 21, 2011

November 21, 2011 By Juliet Fromholt Leave a Comment

There’s a lot to celebrate and be thankful for this week. One thing that I’m celebrating my thankfulness for is Canal Street Tavern, which is celebrating its 30th Anniversary this weekend. A week of Thanksgiving traditions, including shows from The Psychodots and Shrug, will culminate on Saturday night with a 30th Birthday Party & Hoot, open to any of the musicians who’ve performed on Canal Street’s stage over the years. We’ll tell you more about the festivities later this week, but for today enjoy a preview of Thursday night at Canal Street Tavern when Werksgiving will return to the stage.

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