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Seven Years in Mexico – The Kahlua Story

February 27, 2013 By Brian Petro Leave a Comment

Ready and waiting for National Kahlua Day.

What were you doing in 2006? It was not an incredibly memorable year overall, but some major events happened. It started off with the Winter Olympics in Turin, Italy. Italy had a big year that year, also beating France in the World Cup 5-3. The St. Louis Cardinals, Miami Heat, Pittsburgh Steelers, and Carolina Hurricanes all took the championships in their respective sports. The Oscar that year went to Crash and the Grammy for Album of the Year was U2’s How to Dismantle an Atomic Bomb. The population of the United States hit 300 million in population that year as well. It was not all fun and games that year, though. Poor Pluto lost its planetary status that year, and Western Union sent its last telegram. YouTube played its last video independently that year, as it was bought by Google. James Brown, Steve Irwin, Don Knotts, Lou Rawls, and Coretta Scott King all passed away that year as well. But to end it on a good note, gas prices were only $2.59 on average for the whole year.

Why do events that happened seven years ago matter in a column that is about cocktails and liquor? Seven years ago some coffee beans and sugar cane, growing side by side, began a journey that would lead them to become a bottle of coffee liqueur better known of Kahlua. The coffee plant is what takes the longest time to grow, taking up to seven years for the Arabica coffee plant to reach maturity and produce coffee cherries. After the coffee is harvested, the beans are removed from the cherry and dried for at least six months before roasting, to get the proper flavor. While the coffee is being prepared, the neighboring sugar cane (which matures much faster) is being crushed so the juice can be collected and fermented; similar to how rum is created. When coffee is roasted and the sugar cane juice is fermented, the two are blended together with some caramel and vanilla flavors to create the second most distinct liquor to come out of Mexico.

The company celebrated its Mexican heritage all through its growth. The flirting began in Veracruz, in the south of Mexico on the Gulf. In 1930 the Alvarez brothers offered their premium coffee to a local man experimenting with making spirits. Things became serious in 1936, when the spirit was created and started to be sold. Its popularity blossomed over the next few decades, the final marriage of all the ingredients coming to fruition in 1962 before taking off in the United States through the mid 1960’s.The explosive growth in North America spawned multiple pretenders to the throne including lower quality versions like Kapali, Kamora, Copa De Oro, and deKuyper’s Crème de Café. Some well known coffee brands, like Starbucks and illy, also tried to get into the coffee liqueur game. Patron makes their XO Café, which is a blend of tequila and coffee. It is made in the same manner as Kahlua, but the tequila changes the flavor profile a bit. As many imitators as there are, there ain’t nothing like the real thing.

Rich and delicious, espresso martinis are a nice after dinner cocktail.

Kahlua (meaning “House of the Acolhua people” in Nahuatl) has maintained its 20% ABV and slight caffeine content (about 1/10^th of what a cup of coffee has) throughout its history. It has branched out into new flavors as the years have passed. They offer the original coffee flavor, as well as a more intense (and higher proof) Especial. On top of the Especial, they also have a 35% ABV Midnight, the strongest liqueur they have in their line. Staying close to the coffee flavor theme, they also offer Mocha, adding a hint of chocolate to the coffee, and a special holiday Peppermint Mocha. To round out their flavor offerings they have Hazelnut, French Vanilla, and Cinnamon Spice. Kahlua, and all of its many flavors, are sipped nicely on the rocks. So nicely, in fact, that one of the first mainstream cocktails made with Kahlua was the Black Russian, using two parts of vodka with the Kahlua over ice. A simple addition of cream or milk will make a White Russian, made famous in The Big Lebowski. It is also a key ingredient in any version of the Espresso Martini. It is prominently featured in shots like the Baby Guinness and B-52. Of course, it also goes very well in a nice cup of coffee.

February 27^th is National Kahlua Day, and the coffee that was planted in 2006 is now sitting in bottles, waiting to be enjoyed. There are plenty of cocktails you can try with this sweet coffee liqueur, or just enjoy it on the rocks. As an Ohioan you get an added benefit: Kahlua can be sold on our great state at 21.5%, slightly higher than the rest of the world. Just another thing to celebrate today! Cheers!

Sipping your Chocolate

February 8, 2013 By Brian Petro Leave a Comment

Valentine’s Day is a day of hearts, flowers, wines, romance, and boxes and boxes of chocolates. Chocolates are among the most popular gifts to give on Valentine’s Day, making local favorites like Esther Price, Winans and Signature Confections very happy. We like our chocolates as truffles, bars, bons bons, dips, and any number of creative ways. The people that discovered chocolate, the early Mayans and Aztecs, would be completely baffled by how we use chocolate. Xocolatl, or “bitter water” in Nahuatl (Aztec), was fermented and drank, usually by the upper classes. They would also thicken up the drink on occasion with corn and chilies, turning it into porridge. The Spanish were the first to add milk and sugar to it to sweeten it and turn it into the chocolate that we know and love. They were still drinking it until the 17^th century, when the chocolate candy craze hit Paris. For a thousand years, chocolate was a beverage. And in this modern era of craft beers, flavored spirits, and experimentation, you can make it a drink for your Valentine’s Day celebration.

WINE

Pairing wine and chocolate is something that people have built whole festivals around. Godiva has even wisely added a page to their website to help you start off, and give you tips on what to look for when you pair it yourself. Putting the two together into one drink is something that is fairly new to the drinking scene. ChocoVine came out of the gate strong in 2009 with high ratings, and it has maintained them since. The people I know that have tried it have had nothing but good things to say about this blend of red wine (they use Cabernet grapes) and Dutch chocolate. In the same category is ChocolatRouge, another blend of chocolate and red wine, this time using California red wines. These are fairly inexpensive bottles, and their richness great to use as a dessert or treat. Their websites also suggest you can use them in cocktails.

BEER

The craft beer movement has encouraged experimentation with a full range of flavors, from savory to sweet, fruity to earthy. The chocolate end of the spectrum is full with delicious porters and stouts, using the already deep flavor of a well-roasted malt to enhance the chocolate added to the brew. The first one, and still one of the better ones, is Young’s Double Chocolate Stout. Southern Tier makes and utterly delightful stout, Choklat, that is a must taste for the chocolate lover. Stouts are a great winter warmer, which has the Brooklyn Brewing company bringing out their Black Chocolate Stout at this time of year. One of the richer chocolate beers is Samuel Smith’s Organic Chocolate Stout, which has a very strong and smooth chocolate taste. In 2001 Rouge Ales released their Chocolate Stout around Valentine’s Day and have not looked back. They followed up this award winning beer with a Double Chocolate Stout, which ramped up the chocolate flavor to satisfy the sweetest tooth. This is a very small sampling of some amazing chocolate beers in the area.

LIQUOR

For a very long time, if you wanted to add chocolate to a cocktail, you were reaching for the crème de cacao. It comes in two varieties, white and dark, and is base liquor infused with chocolate, sometimes a hint of vanilla. It is not something that is the star of the show in a cocktail, more of a supporting actor to the other flavor that is going on. It was not until the explosion of the craft cocktail movement that the options for how to add that chocolate flavor grew.

Godiva Chocolate Liqueur is the most popular of the new wave of chocolate liqueurs. Creamy and thick, it is more reminiscent of Irish cream and holds a great deal of flavor. It comes in White Chocolate and Original Chocolate, depending on what you are in the mood for. One (very appropriate) cocktail you can make with the liqueur:

Aphrodisiac

2 oz. vodka (chocolate, if you prefer)
1 oz. espresso
1 oz. Godiva Chocolate Liqueur
1 oz. coffee liqueur

Chill a martini glass. Pour all of the ingredients into a mixing glass with ice, and shake it until it is foamy. Strain the ingredients into the chilled cocktail glass. You can add chocolate syrup inside of the glass as a decorative element, or rim the glass with cocoa powder.

While you are looking for good chocolate liquor to use, you may want to take a look in the vodka aisle. Since Absolut kicked off the flavored vodka party in 1986, there has been an explosion of flavored vodka. That explosion had not fully made it to chocolate, as there are very few pure chocolate vodkas on the market. Pinnacle has a Chocolate Chip and Chocolate Whip Cream flavors, but they are not true chocolate. For true chocolate, you have three options. If you are someone who is very particular about your vodka and the environment it comes from, 360 offers a Double Chocolate flavor. Three Olives makes some innovative flavors, but kept it simple and sweet for their chocolate vodka. Three Olives will also be the one that is easiest to find. It is a great brand. Van Gogh, while their Rich Dark Chocolate vodka has some great flavors and a darker color, it is harder to find in the stores. It is also the most expensive of the three. That chocolate martini you are making will benefit from any of these fine vodka selections, and either kick off or end the night in fine fashion.

Boxes of sweets are not the only way to being chocolate into the holiday. Beer, wine and cocktail lovers can also drink in some chocolaty goodness to celebrate being with a loved one. Belmont Party Supply can help you select a few beers to enjoy the evening with, and Arrow Wine has the full selection of chocolate infused liquors mentioned. They also have Piece of Cake’s Chocolate Cake liqueur, and chocolate infused whip cream for a garnish to your drinks. If you are looking to try chocolate in the way the ancient Mayans and Aztecs enjoyed it, Dogfish Head has it taken care of. Using flavors taken from samples discovered in 1200 year old pottery, Theobroma has a unique chocolate and chili flavor to it. It is very difficult to find, but if you can, it is a treat. There are plenty of great Valentine’s Day festivities for you to enjoy in the Dayton area, and a wide variety of ways to get your chocolate fix at any of them. Enjoy the day…and your chocolate!

Perking Up for National Gourmet Coffee Day

January 18, 2013 By Brian Petro Leave a Comment

Jules Winnifield is not a coffee connoisseur. While hiding a dead body in his friend Jimmie Dimmick’s garage in the groundbreaking 1994 Tarantino movie “Pulp Fiction”, Jules was offered a cup of coffee and was astonished at how good the quality was. “Mmmm! Goddamn, Jimmie! This is some serious gourmet s***! Usually, me and Vince would be happy with some freeze-dried Taster’s Choice right, but he springs this serious GOURMET s*** on us! What flavor is this?” Jimmie, being concerned about the contents of his garage, was not amused. “I don’t need you to tell me how good my coffee is, okay? I’m the one who buys it. I know how good it is. When Bonnie goes shopping she buys S***. I buy the gourmet expensive stuff because when I drink it I want to taste it. But you know what’s on my mind right now? It AIN’T the coffee in my kitchen.” His pressing concerns are not our pressing concerns, but one thing may have stuck out: how did he get gourmet coffee in a non-Starbucks cup? We celebrate National Gourmet Coffee Day on January 18 by exploring the evolution of the gourmet coffee scene.

Gourmet coffee in the United States is still relatively young. The first gourmet coffee store was Peet’s Coffee and Tea, started in 1966 by Alfred Peet in Berkely, Ca. He was an immigrant from the Netherlands, and was used to having good coffee available to him. European coffee was rich and crafted, with depth and flavor that Peet did not get out of American coffee. Peet’s set the table for other gourmet coffee shops in the United States. Coffee in America had been in a state of decline since the end of World War II. People had become used to an inferior brand of coffee through rationing. It carried on for a few decades until the 1970’s and the growth of Peet’s and the birth of another giant in the industry, Starbucks. These two companies began their growth as gourmet coffee roasters; it was not until the late 80’s when Howard Schultz bought the company and began to expand from Vancouver to New York.

It was the national growth of Starbucks that created a demand for espresso and other European-style coffees across the country. Gourmet coffee went from something only immigrants enjoyed in their own homes, and possibly some shops in local ethnic neighborhoods, to something everyone wanted. It became a very affordable luxury, and the demand was huge. The espresso machine was originally created to take the gallons of coffee that had to be brewed and reheated for each patron and turn them into individual cups of freshly made coffee. The coffee was delicately roasted and finely ground to make a delicious, dark coffee that would fit in a small cup. The espresso machine had an added benefit; not only did it make water piping hot in a rapid manner; it could also be used to make milk hot. Espresso became the base for a core group of coffee drinks: the café latte (hot milk is added to the espresso in a taller glass), café au lait (foamed or steamed milk poured over a shot of espresso in a shorter glass), the cappuccino (espresso, hot milk, and steamed foam layered on top), and the macchiato (espresso is added to warm milk, the coffee leaving a mark on the milk). The Americano was also created, which is a shot of espresso with hot water, for American soldiers that could not handle the richness of the espresso. These drinks became the base for the First Gourmet Coffee Movement. Looking closely at the menu of most gourmet coffees shops, those drinks are the base for all of the other drinks they created.

Like any good movement, people kept moving forward and discovered something else. Coffee could stand on its own in terms of flavor. It did not need to be something fancy, including multiple flavors and a long list of instructions to make. Coffee could be simple, just water and beans, possibly some cream and sugar. The information age has allowed us to really dig into where the coffee you drink comes from, down to the farmer. People have become fully invested in the whole process, from growing to roasting to brewing to tasting. Experts choose and roast the beans according to where they are from and what flavors they are looking to bring out. They are focusing more on the underlying tastes of coffee, from the berry and citrus flavors that emerge from Ethiopian coffee to chocolaty and sweet coffees from Central America. Classic brewing techniques have become more familiar, with French presses and vacuum pots coming back into vogue for their brewing qualities. Special coffees are selected to be prepared with certain dishes, similar to what you would expect from a wine tasting. Coffee shops and private individuals are conscious of the full range of flavor they can get out of the dark beverage, and the focus is now on the basics, enticing the natural essences of the beans out.

We are very lucky to have so many great coffee shops in Dayton to help us with this process. Winans Fine Chocolates and Coffees has been open since the 1961, serving chocolates with their coffees (which they have been brewing for about fifteen years). Boston Stoker was soon to follow, roasting beans and offering gourmet coffee since the early 70’s. The Ohio Coffee Co. has been doing a brisk trade in the coffee business as well, keeping downtown awake since 2009. The great places to get coffee downtown continue to open and offer incredibly well crafted coffees and foods. Ghostlight Coffee, Press, and Eclipse have all opened within the last two years, adding some great environments as well as some interesting coffee options.

Check out ALL of the best coffee shops across the region in our new Dayton Dining Guide!

From its beginning in the mid sixties, gourmet coffee has explored a wide range of meaning to a wide range of people. Some people look at it from a classic standpoint, embracing the espresso and its kin as what is gourmet. Almost as a reaction to the complexity Starbucks injected into upscale coffee, there has been a movement towards just embracing coffee as it is, enjoying the roast, the bean, and the process of enjoying a fine cup. If you have a favorite coffee shop we have not mentioned, feel free to add it in the comments. And if you need anything else, just chill out, enjoy a nice cup of coffee on National Gourmet Coffee Day, and The Wolf will be coming directly. Cheers!

A Spot of Tea to Warm the Soul

January 11, 2013 By Brian Petro Leave a Comment

There is something absolutely thrilling to people about looking at fossils in a museum. Staring up at the skeletons of huge, ancient lizards allows your imagination to wander. What did they really look like? What sort of coloration did they have? You can stand there and look at the artists renderings of them, what the scientists tell you they should look like based on what they know about modern lizards and how they might have changed over the years. However, you can also look at them and imagine what you think they might have looked like. Add some spines, or smoother skin, or different colors, absolutely anything to suit your fancy. A simple structure to allow your imagination to play and an ancient history are also part of cocktail culture. January 11^th is a day where we celebrate one of those cocktail dinosaurs; something that is more of a skeletal idea than a fully evolved, finished recipe. It is the hot toddy, and January 11^th is National Hot Toddy Day.

The toddy palm is common in India, and that is where the first bones of the cocktail can be found. The locals would tap the trees to get the sap and they allow the sap to ferment in the warm sun, creating a palm wine. If you take the wine and distill it, you get brandy; if you take palm wine and distill it, it becomes arrack. India is a very hot country, and the British were not used to that sort of heat. The colonists would drink anything to cool off and get away from the heat. Fortunately the natives already had something ready for the overheated British; a drink called “panch”, which is Indian for “five”, supposedly the number of ingredients contained in the beverage. It had water, some spices, lemon, sugar, and the arrack. It watered everything down, was refreshing, and made the days a little more bearable. It was so good they brought this panch back to Britain with them, but used the name of the tree that it originally came from. The drink became known as a toddy. A cold toddy.

The toddy continued to evolve once it made it north. Britain is a chilly, damp place. Cool and refreshing drinks do not go over as well there, since the environment is chilly more often than not. They are trying to figure out ways to warm up, not cool down. Water, spices, sugar…sounds like a good hot cup of tea to me. They were now roughly five thousand miles away from the arrack that was used in the original recipe. Being British, they kept calm and carried on, substituting the arrack for whiskey and gin. Some stories say that this mixture of sugar, water, and lemon was used to soften the overly peaty and strong Scotch whiskeys in the 18^th century, making them more favorable to women. England loves their gin, and the juniper in the gin went well with some spices that are found in tea. Yes, tea had also become an element to add to this loose recipe, mixed more to the taste of the drinker and a general idea than any specific recipe. The bones of the recipe were still there, but the flavors and the details adapted themselves to the environment.

When the British travelled to America, the evolution continued. Scotch was not as easily available, but there was no shortage of liquors ready to take its place. Traditional liquors like gin and brandy were still very popular in the colonies, but newcomers like rum, bourbon, and rye whiskey were growing in popularity. There was also more access to sweeteners like honey and molasses, not just the sugar that was more traditional in Great Britain. In colonial times, sugar was not granular; it was brought in blocks and you had chip off and crush what you needed for the drink. The stick that was used (in some of the tales) was called a toddy stick, another possibility for where the name came from. Tea was still readily available to mix all of the ingredients in. The one major thing the colonies added was a standardization of the size. It went from something that could be made in a mug, a quart, a punch bowl, or any large container for multiple servings. By the end of the 19^th century, famous bartender Jerry Thomas had compressed the cocktail into a cup. Everything had also start to become a little more codified. The revolving carousel of liquors finally stopped at whiskey (though rum and gin was still found to be more popular in New England), the sweetener became sugar, and the tea went away for a while in favor of hot water (though now tea or spice is considered part of the drink).

What kept such a simple, erratic cocktail so popular over such a long period of time? While the flexibility of the drink helped keep it popular for a wide range of palates and environments, the biggest reason was the supposed medicinal purposes. People would drink it when they were under the weather, which made them feel a little better for a while. It was hot, which helps loosens up mucous and helps you breathe a little easier; if you use tea, you also get the benefits tea brings. The acid in the lemon adds some vitamin C, and using honey helps to coat your throat as well as the other medical benefits honey has. Alcohol has been used for years either as a medicine (as vodka was in Poland and Russia) or as a big part of medicine (like it was at the end of the 19^th and beginning of the 20^th century). The problem of using alcohol as medicine too often is that the cure can be worse than the disease. Yes, the alcohol makes you feel a little better for a short time, but it is dehydrating. It may leave you feeling a little worse than before you drank it. Drinking too many will give you a hangover. A small dose before bed, however, can help you sleep a little better while the rest of the ingredients go to work. A hot toddy will help to relieve some of the symptoms of a cold or flu, but it is not a cure. You should still use medicine for that.

Hot Toddy

1.5 oz. whiskey
.5 oz. lemon juice
.75 oz. simple syrup
4-6 oz. of hot water
Tea bag or other spices (cinnamon or nutmeg are traditional)(optional)

Brew the cup of tea to your taste. In a cup, stir together the whiskey, lemon juice, and simple syrup. Add the tea, and then stir the mixture a few more times. You can garnish it with a lemon wedge or cinnamon stick. You can also substitute hot water or cider for the tea, and rum or brandy for the whiskey.

As this mysterious cocktail passed from continent to continent, it changed and adapted to the needs of the environment it was in. With all of the changes it made, from a cooling drink in India to a warming drink in America, the basics never changed. The skeleton of a drink was created that maintained a certain simplicity while emphasizing a world of possibilities. You can usually order one at a bar (can you imagine the whiskeys you can choose from at The Century Bar for this one?), but why? Wrap yourself in your warmest blanket, find a great book, and settle in with this steaming cup of goodness next time you feel a little under the weather. What you put in it is all in your imagination, as long as you stick to the basic structure. Happy National Hot Toddy Day!

Bloody Delicious

January 1, 2013 By Brian Petro 1 Comment

There are so many Bloody Marys to discuss, who knows where to begin? Queen Mary I of England first picked up the name during her reign from 1553 to 1558. Her prosecution of the Protestants was brutal, ranging from exile to execution. The rate at which she executed them was extreme, earning her the nickname of Bloody Mary. There is also a game you can play during Halloween (or any sufficiently dark sleepover) where you go into the bathroom and stare into the mirror, chanting the name “Bloody Mary” over and over again to either summon the ghost of the murderous Queen Mary, or a witch of the same name. Summoning the ghost in the mirror will not make her happy, and you have to turn the light on in the room you are playing before she breaks through the mirror and rips your soul to pieces. Or does something considerably worse. January 1, National Bloody Mary Day, on the dawn of a brand new year, does not seem to be the best time to celebrate either of the two previous ladies. The spicy, vodka based cocktail you sip at brunches is a better thing to focus on. It might be your first cocktail of 2013, working hard to cure your hangover.

The history of the Bloody Mary cocktail is as interesting and complex as the drink itself. It was invented in the early 1920’s by a man named Ferdinand “Pete” Petoit at Harry’s American Bar in Paris. He claims to have named it after a woman named Mary, who would spend hours at the bar sadly waiting for a less than stellar, or punctual, boyfriend. Initially, the drink was made with equal parts of vodka and tomato juice, making it a thick and rather bland drink. When Petoit moved the drink with him to America, he began to improve it, adding Worcestershire sauce, Tobasco, celery salt, salt, pepper, lemon juice, and anything else to spice up the tomato juice. The other thing that was changed in America was the liquor. We may think of vodka as a spirit that has always been around, but the United States did not get on the vodka bandwagon until the 1950’s with Smirnoff’s big, “Breathless” push. The base spirit in the 30’s and 40’s became the much easier to find gin, and the name of the cocktail switched over to a Red Snapper. Some theories abound that we delicate Americans could not handle the original name and it was switched for that reason. When the Smirnoff promotion fully hit the United States, the company used the Bloody Mary as one of the cocktails to promote the spirit, it was launched into the American bar scene.

The Bloody Mary is considered by most cocktail historians and scholars as a staple drink, and is included within the pages of every cocktail book published since it was invented. They are so iconic that in 1986 Absolut vodka introduced Absolut Peppar, the first commercially made flavored vodka, specifically for the Bloody Mary craze that was going on at the time. The Bloody Mary may be a cornerstone of many bars, but it is not universally liked. Many cocktails scholars, including David Embury and Gary Regan, are not fans of the drink. Embury went as far as to call it “strictly vile”. The thickness of the drink or the savory flavors tend to turn off as many people to the drink as it attracts. It is also not something popular to drink in the evening; it is too thick to drink many of them at one sitting. But having one at breakfast is very acceptable. In fact, the vitamins and minerals in the tomato juice, along with your eggs, toast, and bacon make a pretty handy hangover cure for everything you DID drink last night. A Virgin Mary, all of the nutrients, none of the alcohol, makes an even better cure.

The recipe…yeah, about that. There is an art to making a Bloody Mary. The main ingredients of vodka and tomato juice are not in question. The spices that go into the cocktail is where the lines get drawn. The inventor himself laid out the spicy ingredients as salt, black pepper, cayenne pepper, Worcestershire sauce, and lemon. Over the years other spices have been introduced or experimented with, like horseradish, sriracha, dill, rice vinegar, mustard, and many others. Ultimately, the goal is to make sure you are balancing out the sweet tomato juice with the spices as not to make either overpowering. Garnishes for the Bloody Mary fall into the same category. Many people associate a celery stick as the garnish, but you can also use a lime wedge or olives to finish off the drink as well.

Bloody Mary (Classic version)

2 oz. vodka (pepper or bacon works well)
5 oz tomato juice
.5 oz lemon juice
4 dashes of hot sauce
2 dashes of Worcestershire sauce
A dash of salt
A dash of pepper
Celery salt (optional)

Pour all of the ingredients into a mixing glass with ice. Roll the ingredients back and forth between two separate glasses. Rolling a cocktail mixes all the ingredients gently, so the tomato juice does not get very thin and bubbly, as it would if it was shaken. You can add a dash of celery salt to the top of the cocktail, or rim the glass with the salt.

Tyrannical queens and creepy children’s games aside, the Blood Mary is rich in flavor and history. It is evolving as tastes change as other bartenders get their hands on it. You can get it very well made at most brunch places in the area, or you can make it at home with spices you have there. With the biggest party of the year being on December 31^st, having a classic brunch cocktail/hangover cure celebrated on the first day of the year only makes sense.

Let us know where you are having your Bloody Mary today, and who makes the best ones in Dayton. Happy New Year everyone!

Waiter, There is Champagne in my Cocktail…

December 28, 2012 By Brian Petro 1 Comment

Champagne is a beverage that we bring out only at special celebrations. It was the French royalty at the beginning of the 18^th century that popularized the trend of drinking this sparkling beverage. It became perceived (with marketing help from the grape growers in the Champagne region of France) as a drink of the affluent, so the people of the middle and working classes only would drink it for special occasions. Even though champagne and other sparkling wines have become fairly easy to find and purchase at a modest price, it is still something we associate with infrequent celebrations and special events. We see it when sports teams win championships, when couples get married, maybe when someone smashes a bottle of it to christen a boat, and of course, New Year’s Eve. People sip it straight out of a flute or a coupe if they are feeling a little more vintage vibe. What you do not see much of is people mixing it into a cocktail.

A mimosa at breakfast is typically the extent of people’s experience with a champagne based cocktail. Possibly a bellini for brunch or a light lunch drink. There are so many more cocktails you can make with champagne as the base, playing off the general sweetness and effervescence of it. The one thing you always want to keep in mind: champagne is very carbonated. Take care when you are mixing the ingredients together. Also, champagne is a sparkling wine specific to the Champagne region of France. It belongs to the larger category of sparkling white wines where you will find cava (Spain), prosecco (Italy), and sekt (Germany). For the purposes of the recipes, I am going to use what the original source calls for. You can use other sparkling wines, but the taste will vary accordingly.

Champagne Cocktails 101

Here are a few cocktails you can make with champagne and common liquors, or other mixers you may have at your party.

Bellini

1.5 oz. peach schnapps
4-6 oz. prosecco

Pour the peach schnapps into a flute, and then add champagne. Stir gently, and garnish with a peach slice.

Before all of you bartenders and other cocktail experts leap upon me, a traditional bellini is made with white peach puree, not peach schnapps. If you can find the ripe peaches in the store, or premade peach puree, substitute that for the peach schnapps. I have even
seen this recipe called a Dirty Bellini.

Mimosa

2 oz. orange juice
.25 oz orange liqueur (triple sec, Grand Marnier, etc.)
4-6 oz. champagne

Pour the orange juice into the flute, and then add champagne. The orange liqueur is added last, as a float, and is optional if you do not have it available. It will also not be bad to have on New Year’s Day.

Black Velvet

Stout (Guinness is the traditional choice)
Champagne

Add equal parts stout and champagne into a pilsner glass. It is a bigger trick that you might think. I will usually put the champagne in first, and then add the stout VERY slowly, keeping a close eye on the bubbling of the champagne. When Prince Albert passed away, the whole country went into mourning with Queen Victoria. Even the champagne, with the help from Guinness, was black with sorrow.

Champagne Cocktails 201

Very popular, you may need to purchase a few specialty ingredients, or make a few extra preparations for these cocktails.

Kir Royale

.5 oz Crème de cassis
6 oz. champagne

Pour a standard pour of champagne in a flute and add the crème de cassis. Crème de cassis is a black currant flavored liqueur. A kir can also be made in a similar fashion, substituting a dry white wine for the champagne.

Champagne Cocktail

Sugar cube soaked in Angostura bitters (2 dashes of bitters should do)
6 oz. champagne
Splash of cognac (optional)

Place the sugar cube in the bottom of the flute. Pour the champagne over the cube, allowing the sugar and bitters to dissolve. The cognac float at the end is more popular in England than it is here. This is another notable vintage cocktail, something you will see mentioned in more than a few black and white movies. Talkies, as the kids call them.

Poinsettia

3 oz. cranberry juice
1 oz. orange liqueur
3 oz. champagne

Pour the cranberry juice and orange liqueur into a flute and stir together. Add the champagne and enjoy. It is seasonal, festive, and delicious.

Champagne Cocktails 301

These are going to take liqueurs that are a little more obscure or expensive, and much more preparation.
They may be a little less known generally, but have a place in cocktail history.

Death in the Afternoon

1 oz. absinthe or Pernod
5 oz. champagne

Pour the absinthe into a flute, and then add champagne. Absinthe balances out the sweet champagne with a hint of wormwood and licorice flavors. Ernest Hemmingway, who is credited with the creation of the drink, also suggests in the recipe to enjoy three to five in the afternoon. This probably explains quite a bit about his work.

French 75

1 oz. gin
.5 oz. lemon juice
1.5 tsp. simple syrup
4 oz. champagne

In a mixing glass, combine the gin, lemon juice, and simple syrup. Shake it, and strain the contents into a Collins glass over ice. Top it off with the champagne and gently stir it. Garnish with a cherry and an orange slice. If you are not a fan of gin, you can substitute it with cognac. This cocktail got its name because it was said it felt like you were hit with a French 75mm field gun, a staple of the French army during World War I and the first piece of modern artillery. Boom.

Seelbach Cocktail

1.5 oz. bourbon
.5 oz. orange liqueur
7 dashes Angostura bitters
7 dashes Peychaud bitters
4 oz. champagne

Mix the bourbon, bitters, and orange liqueur briefly over ice, and strain into a flute. Top off the mixture with champagne. It was created at the Seelbach Hotel in Louisville just before Prohibition hit, and the original recipe for this cocktail was lost. It was found recently and brought back to life, with a shocking amount of bitters that offer some balance to the sweetness of the champagne, bourbon, and orange.

You know champagne is going to be in the mix on December 31^st. With a little more planning and a few more purchases, you can have a wide range of cocktails available that can be made with that single ingredient. Of course, there is nothing wrong with just enjoying it as it comes out of the bottle. If you enjoy a little too much of it (since you will not be driving, right?), we have a few remedies for the hangover on January 1^st.

Have a wonderful and safe New Year’s Eve, and a prosperous 2013.

Cheers!

Options Abound For Celebrating New Year’s in Downtown Dayton

December 18, 2012 By Dayton937 Leave a Comment

Looking for a fun way to ring in the new year? From ice skating to dinner and drink specials, numerous events will be held downtown on New Year’s Eve and New Year’s Day. Below is a list of some highlights.

More information on what’s happening downtown during the holiday season, a complete list of downtown events, a dining guide, parking map, directions and more can be found on Downtown Dayton Partnership’s website, www.downtowndayton.org. Follow the Downtown Dayton Partnership on Facebook to keep up with downtown events and news. Download the Find It Downtown mobile search tool for smartphones at http://mobile.downtowndayton.org.

Club Masque, 34 N. Jefferson St., 937-228-2582
7 p.m. to 2:30 a.m.
Featuring special New Year’s Eve packages, which include reserved seating, free drinks and party favors. Call for cost.

Dayton Woman’s Club, 225 N. Ludlow St., 937-228-1124
4-9 p.m.
Serving an elegant New Year’s Eve dinner. Business casual attire and reservations strongly encouraged.

De’Lish, 139 N. Main St., 937-461-2233
9 p.m. to 2 a.m.
Hosting live entertainment, complimentary hors d’oeuvres and drink specials. Call for cost.

Dublin Pub, 300 Wayne Ave., 937-224-7822
7 p.m. to 2:30 a.m.
Celebrate with two champagne toasts: one at 7 p.m., the time of New Year’s Eve in Dublin, and again at midnight.

Jay’s Seafood, 225 E. Sixth St., 937-222-2892
10 p.m. to 1 a.m.
Live music by Puzzle of Light. Free admission.

MJ’s Café, 119 E. Third St., 937-223-3259
10 p.m. to 2:30 a.m.
Show at 10 p.m., followed by a champagne toast and balloon drop at midnight with cash prizes. $5 cover.

Olive, an urban dive, 416 E. Third St., 937-222-3483
5 to 8 p.m.
Taking dinner reservations for New Year’s Eve. On New Year’s Day, the restaurant will be open from 11 a.m. to 3 p.m. for a “Recovery Brunch,” featuring Olive’s full lunch and brunch menus, as well as pork and sauerkraut.

Practice Yoga, 504 E. Fifth St., 937-321-7676
New Year’s Day, 7 to 8:30 p.m.
Ring in the New Year with an all-levels Vinyasa yoga class and Yoga Nidra (deep relaxation) on New Year’s Day. Cost is $12; members may use class passes.

Oregon Express, 336 E. Fifth. St., 937-223-9205
9 p.m. to 2:30 a.m.
New Year’s Eve Party with Donnie Rose & the Steel Horse Ramblers, The Simple Truth, Paradigm Shift, and DJ Masterkid. $3 cover.

RiverScape MetroPark, 111 E. Monument Ave., 937-278-2607
11 a.m. to 10 p.m.
Listen to fun family music, have your picture taken and wear party favors while skating. Admission is $7 and includes the use of ice skates. RiverScape also will be open on New Year’s Day from 1 to 8 p.m.

Schuster Performing Arts Center, Second and Main streets, 937-228-3630
8 p.m.
The Dayton Philharmonic presents Viennafest, a replicated performance of the Vienna Philharmonic’s classic New Year’s concert. Several dancers from the Dayton Ballet and a singer from the Dayton Opera also will take part in the performance. Enjoy complimentary champagne during intermission and a balloon drop at the concert’s close. Tickets are $8 to $60.

Spaghetti Warehouse, 36 W. Fifth St., 937-461-3913
7 p.m.
Join Mayhem & Mystery for a special New Year’s Eve presentation of its holiday production, Christmas Pageant Crisis. $25.95 includes dinner and performance. Call for reservations.

Trolley Stop, 530 E. Fifth St., 937-461-1101
9:30 p.m.
Live music by Skilless Villians, an appetizer bar and champagne toast. Buy tickets in advance to guarantee a seat and glass of champagne. Call for cost.

Wiley’s Comedy Club, 101 Pine St., 937-224-JOKE
7:30 p.m. show and 9:30 p.m. party
New Year’s Eve show featuring Pat Goodwin. Party includes snacks before the show, party favors, champagne toast at midnight, and an after-midnight buffet featuring sandwiches from Subway and Milano’s, wings from BW3 and Fricker’s, and Cousin Vinny’s pepperoni pizza. $15 for show; $41 for party.

Holiday Gift Shopping, Activated Spaces Tour Featured During Downtown Dayton’s First Friday

December 3, 2012 By Dayton937 Leave a Comment

Shoppers browse the Dayton Visual Arts Center’s ARTtoBUY holiday gift gallery during December 2011’s First Friday.

Downtown’s next free First Friday art hop will be held from 5 to 10 p.m. Friday, Dec. 7.

Downtown’s specialty retail stores and art galleries will be open late for shoppers who want to pick up one-of-a-kind holiday gifts, including vintage clothing and housewares, handmade gifts and art, gift certificates, and much more. Here is a sampling of downtown’s holiday gift galleries:

• CADC, 35 S. St. Clair St.: The gift gallery, “Art Box,” will be open and CADC will feature “Mobiles and Lights,” an exhibit featuring artists’ interpretations of mistletoe and twinkle for the season, along with live music, appetizers and drinks. Call 313-9883.

• Cachet G! International Boutique, 133 E. Third St.: Featuring watercolors and fabric art by Francine Cummings, as well as wearable art and handmade notecards. Call 461-2665.

• Dayton Visual Arts Center, 118 N. Jefferson St.: (Open 5 to 8 p.m.) Featuring art by Deborah Melton Anderson and the ArtToBuy Holiday Gift Gallery. Call 224-3822.

• Gallery 510 Fine Art, 510 E. Fifth St.: Shop a variety of handmade items perfect for gift giving, including ceramics, jewelry, scarves, art, purses and more. Call 672-6717.

• K12 Gallery for Young People/TEJAS, 510 E. Third St.: (Open 6 to 9 p.m.) Showing “American Immigration: A Local Perspective,” a mixed-media exhibition, as well as artwork from Horizon Science Academy. Vendors will be selling handmade art and gifts. Call 461-5149.

• The Yellow Cab Building, 700 E. Fourth St., will host Handmade Holiday Dayton. This annual event features more than 30 local artisans vending gift items, ranging from soaps to hand-crafted jewelry, and prizes will be raffled off from local establishments. Handmade Holiday Dayton will continue from 11 a.m. to 6 p.m. on Saturday, Dec. 8.

A tour of the window clings installed during Activated Spaces’ Street Team initiative will take place during First Friday. These two clings, designed by local artists, are hung in the Talbott Tower.

In addition, Activated Spaces will host a tour of newly installed window clings featuring the work of local artists during First Friday. The tour begins at American Pi, 37 S. St. Clair St., at 5:45 p.m. The tour will last about 30 minutes, and a reception at American Pi will continue afterward. The installation theme, Colorful Dayton, aims to show the vibrancy of the Dayton community. The 10 clings have been placed in several locations throughout the core of downtown, featuring work by eight local artists, as well as contributions from the City of Dayton and the Miami Conservancy District.

First Friday also will include roaming entertainers, including The Dropbacks, a juggling troupe; the Miami Valley Music Men, an a cappella choir singing carols; and holiday characters in costume.

A complete list of what downtown businesses have on tap for First Friday is available on the DDP website.

First Friday is presented by the Downtown Dayton Partnership with support from the Oregon District Business Association, the Ohio Arts Council and WYSO-FM 91.3. The Downtown Dayton Partnership’s website has a complete list of downtown’s arts and cultural amenities, as well as a dining guide, parking map and much more. Download the Find It Downtown mobile search tool for smartphones at http://mobile.downtowndayton.org.

So You Want to Bar Tend…

December 2, 2012 By Brian Petro 1 Comment

Perhaps you will be making many of these…

Bartending has a fog of grandeur around it. We lean against the bar polishing glasses, we are in touch with deeper wisdom than many mortals, and we know the ins and outs of every drink known to man. In the middle of the chaotic bar scene you are used to, we are the men and women who navigate through it all with ease and confidence, remembering drink orders of most of the patrons. That is why we always get one or two numbers a night from the people in the bar. I hear more than once or twice a week how nice it must be to be a bartender, and how they would love to do what I do.

Bartending is a tough gig. The hours are long, there is quite a bit of very physical work involved (kegs and cases of beer are incredibly heavy), and the pay is always uncertain. Being on top of your game means doing what people in other professions do: reading the trades and books, searching the internet for the edges of the trends, and trying to stay one step ahead of what your customers might be demanding. You get to deal with very drunk people, sometimes demanding people, and of course cleaning up after a great party every night.

There are good and bad things about every job. The first time I went behind the bar, I knew it was something I was going to love doing. It was comfortable, like a well worn t-shirt. It is not something for everyone. If you are looking to eventually work your way into becoming a bartender, here are a few things you want to consider:

Pick your spot. It is interesting to note that not all places offer the same sort of bartending. Jokers and the Funny Bone work on the premise of speed. We had a limited amount of time, and we wanted to make the best cocktails at the fastest pace. That leaves many cocktails with muddling out. Or making cocktails with fresh squeezed ingredients. However, there are places around town where they can take their time to squeeze oranges for each drink, and delicately muddle the mint in a mojito. They may even make their own liquor infusions. On the other end, some bartending jobs are little more than pulling draughts, pouring shots, and opening cans. Look for the type of bartending you want to do, and try to get in a place that offers it.
Prepare for a long apprenticeship. I started bartending at Jokers Comedy Café in 2005. I started working at Jokers in 2002. I do not know of any bartenders that walked in and right away got the job unless they had some experience. And not classroom experience; real world behind-the-bar experience. To become a bartender, you are going to have to take some time lurking in the shadows at the place you want to bartend at. Maybe as a bar back. Maybe as a server. Just get in somehow, and let the manager know you want to be a bartender. It may be a long time, but you might actually get back there. Then there will be a period of working the Tuesday dinner shifts, the Sunday brunch shifts, or other less than desirable bartending periods. Once make it through all of this, it makes it easier to get bartending jobs at other places.
Everyday you’re hustling. There is a hierarchy in the serving industry, and bartenders are on the top of it. There are usually very few of them compared to other positions in the restaurant, and they are picked from the best servers and workers. They are given the most autonomy out of any position, and it is not by shirking shifts and needing to be prodded to do their job at every turn. Why? They are in charge of one of the most precious commodities a bar has: the liquor. The management has to trust you with such a vital and expensive part of their business. You have to show them that you are that person they can trust.
Study the menu. See the type of drinks they offer, and the types of drinks people are ordering. I have made hundreds, possibly thousands, of Mai Tais and Blue Kazoos (.75 oz. blue curacao, .75 oz. Bacardi 151 rum, and lemon lime soda, served in a highball glass). I could count the number of Rob Roys or Rusty Nails I have made on my fingers. This gives you a chance to start learning the popular drinks and how to make them.
…or opening quite a few of these.
Learn your trade. What is the difference between cognac and brandy? What craft beers are starting to become popular? Who is Jerry Thomas? Or Gary Regan? These are things you want to start learning as you are waiting to become a bartender. Go to tastings like the Century has for whiskey, the Trolley Stop has for beer, and various places around the area have for wine. Read books. Check out magazines. Surf the web. Absorb everything you can, and use it. Your customers will thank you for it. Hopefully with money.
Weekends? Holidays? Most people see weekends and holidays as a time to relax and spend time with family and friends. While they are winding down, you have to be winding up. Weekends are when you make your money. Friday and Saturday night are the prime shifts, when all the real money making occurs. Though, you have probably learned all this through the apprenticeship phase. Or just by looking around when you are out on Friday and Saturday while waiting for a table. It could cause some friction with family and friends when you tell them you really cannot make it for the big Saturday graduation party because you have to, you know, pay rent. It becomes a trade off you have to be willing to accept.
Love thy customer. The other side of your bar has people on it. They are not the enemy, they are not walking ATMs, they are not trying to make you have a bad night. They just want a drink, even if that drink is something that makes your bartender soul cringe (chocolate martini with Tanquery, anyone?). They want to celebrate their birthday, have fun on their date, or commiserate a bad day with friends. Your rough night behind the bar, broken glass in the ice, or bartender that did not show up is not their concern. Always smile. Chat with them, ask them about their day, and enjoy their company. Being a great bartender is more than just knowing how to make a good cocktail; it is knowing how to help a few hundred people a night a really good time.

I am a huge fan of working behind the bar, making cocktails for people, and seeing all of them enjoying their night. When I do complain about the bad tipper or the overly needy customer, I remember that they are in the minority, and ninety five percent of the people I deal with are incredible, fun, and are looking to enjoy their night. If after reading all of this, you still are looking to bet back there and make the best damn drinks in Dayton, good luck. I hope you make it. If anyone else has some tips, or wants to share their story about getting into bartending, we would love to hear it. Cheers!

Short, Dark, and Strong – National Espresso Day

November 23, 2012 By Brian Petro Leave a Comment

A traditional cup of espresso.

Europe is a culture always on the move. In the 1600’s, coffee was introduced to Europe, allowing people to stay up longer to get more done. After it was given the blessing of Pope Clement VIII, it spread like wildfire through the continent, allowing people to stay up longer, be sharper, and get even more done. It overtook beer as a breakfast drink in New York by the 1670’s, and just kept getting more and more popular. Things moved really fast for coffee. The only thing that was not moving fast for coffee was how it was made. There were some innovations, like the French press and the vacuum pot, but they could only make small quantities, taking upwards of ten minutes to make two cups. People had factories to build and continents to conquer, so there was a constant search to speed up the process. It was not until the beginning of the 20^th century, in the explosion of the Industrial Age, that coffee was put on the fast track.

Luigi Bezzera was one of the many people looking for a better way to get a cup of coffee. He created a machine that used steam power to force hot water at a high rate of speed through the coffee grinds, pulling out all of the best aspects of the coffee and doing it rapidly. It took the five minute long process of making coffee down to thirty seconds and the product tasted delicious. A machine to brew coffee for the masses was created in 1884 by Angelo Moriondo, but each cup was not created for individuals. Bezzera’s made a cup of coffee expressly and quickly for each individual. The patent was eventually bought by Desiderio Pavoni and then the machine mass produced, which helped to spread the popularity of this coffee concentrate, referred to as “espresso” (“fast” or “expressed” in Italian), throughout Italy. Eventually it conquered the European continent and went anywhere Italians travelled to. It was not just the speed at which espresso was made that boosted its popularity in Italy; if you wanted to sit down to drink your coffee, you paid an extra fee. Enjoying your coffee standing up made it a little cheaper, so you wanted to drink it a little faster. The espresso machine has gone through many refinements since it was first created. A piston pump was eventually added to force water through the coffee without depending on the boiler. This removed some of the burnt flavor from the espresso, since the water being forced through the grounds could be done at a cooler temperature. This was eventually replaced by an electric pump, which has created the modern espresso machine.

The traditional espresso machine. A big machine for a little drink…

Espresso has a rich, deep flavor to it, much like you would expect when you compress an eight ounce cup of coffee into two ounces. The cup of coffee, however, has more caffeine per serving. Espresso does not have a specific roast required, so you can make a dark or light roast coffee into an espresso. The beans are typically ground very fine; since the water is being forced through at a high rate of speed and you want to get the most flavor out of it. Espresso is also the foundation for a whole industry of beverages. American soldiers started to drink it while they were stationed in Europe during World War II, but added hot water to it do dilute the strong flavor, creating the Americano. Cappuccinos and lattes became popular because of the uniqueness of the foam on top of the cappuccino, and the American tradition of adding cream or milk to their coffee. If you want to add a little chocolate flavor to the mix, you can have a Mocha (also the name of the area coffee was rumored to be discovered). Most coffee chains also offer the ability to add espresso to a standard cup of coffee for a little extra kick, a red eye being one shot, and a black eye being two shots. The deep coffee flavor of espresso has also jumped into the world of cocktails as well.

When people think coffee flavor and liquor, Kahlua is what people reach for. It has been the go to coffee flavoring for drinks for decades. As the flavored vodka boom expanded, there were two companies in the early days that created enduring espresso vodkas: Three Olives Triple Shot Espresso and Van Gogh Double and Single Espresso. Sminoff also has jumped into the mix with their Dark Roasted Espresso vodka, which also steps in with a 100 proof punch. Of course, if you want to make your own espresso vodka, there are simple ways to do that as well (via Bex Huff).

Equipment:

Coarse ground espresso beans
A 4 cup French Press for making coffee
Good vodka (I will always recommend Buckeye)
A funnel
A glass bottle

Process:

Put a ½ cup of the espresso beans in the press.
Add three cups of vodka to the press.
Allow the mixture to sit for about fifteen minutes.
Press down the plunger to strain out the coffee grounds from the vodka.
Pour into the glass bottle for storage.

Now that you have a good, solid espresso vodka (store bought or homemade), here is the most popular recipe used for espresso vodka, the espresso martini.

Espresso Martini 1

1 oz. cold espresso
1.5 oz. vodka
.75 oz. coffee liqueur
.5 oz. white cream de cocoa

Pour the ingredients into a mixing glass over ice. Shake vigorously, and pour into a chilled martini glass. If you want to make it extra fancy, you can rim the glass with powdered chocolate.

Espresso Martini 2

1.5 oz. espresso vodka
1 oz. vanilla vodka or vanilla liqueur (Dr. McGillicuddy makes a fine one.)
1 oz. white cream de cocoa

Pour the ingredients into a mixing glass over ice. Shake vigorously, and pour into a chilled martini glass. If you want to make it extra fancy, you can rim the glass with powdered chocolate.

Espresso’s richness, versatility, and speed of making it has helped it become a staple to the coffee culture that has developed in the United States. It simmered as a novelty until chains like Starbucks helped it to cover the nation with its deep flavor and versatility. Our culture is not going to be moving any slower in the near future, so our need for a quick pick me will continue for a long time. However, we have found other ways to relax with this densely caffeinated drink. Where is the best place to hit before work to get a little espresso pick me up, or the best place to wind down with an espresso cocktail, in Dayton? Let us know in the comments! And however you enjoy your shot of joy to the mind, have a happy National Espresso Day! Cheers!

Family Appreciation Weekend | Wreck It Ralph | Flight | The Man With The Iron Fist | The Doors | Skyfall

November 1, 2012 By Dayton937 Leave a Comment

Hello Dayton! While the blog’s normally promote our special events, this week we will take a look at Friday’s opening movies. With movies ranging from family to action, there’s something for everyone at Rave Dayton South this week! And…don’t forget family appreciation weekend! From November 2^nd to November 4^th Rave Cinemas is proud to present another awesome family appreciation weekend. This week get $1 off an Icee and meet the Icee bear on Sunday from 11a-6p! The Icee bear will be giving out coupons and Wreck-it Ralph prizes. Come say hello!

THE DOORS: LIVE FROM THE HOLLYWOOD BOWL ’68 11/8 & 11/13 @ 7PM

For the first time ever in cinemas, the complete concert film from this legendary band digitally re–mastered in High Definition and 5.1 Surround Sound

The Doors Live At The Bowl ’68 is widely held as the band’s best performance ever captured on film. Now for the first time fans can watch the complete version in digitally re–mastered glory as the entire concert has been carefully restored from the original camera negatives to include the lost performances of Hello I Love You, Texas Radio and the Big Beat and Spanish Caravan. The film includes a special feature of interviews, prior to the concert, with the band talking about what it meant to perform at the Hollywood Bowl and the enduring significance of the concert. This one-of-a-kind concert film will be a hit with longtime Doors fans, as well as those new to this classic band.

Don’t miss this special event playing for two nights only!

[yframe url=’http://www.youtube.com/watch?v=Vk6qq53iVu0′]

WRECK-IT RALPH- OPENING FRIDAY NOVEMBER 2ND

Wreck-it Ralph will be one of fall’s most lovable movies! Featuring John C. Rielly as Wreck-it Ralph, who is a video game villain who longs to be the good guy. When Ralph sneaks into the new video game with the intent to finally win a medal of his own, he accidentally unleashes a deadly enemy. Ralph then recruits help from Vanellope von Schweetz (voiced by Sarah Silverman), a young girl who is a “glitch” from a race car game. Can the two of them become heroes together? Come to Rave Cinemas and find out!

[yframe url=’http://www.youtube.com/watch?v=btB8tb8fLYM’]

FLIGHT- OPENING NOVEMBER 2ND

If a drama is something you’re interested in, Flight is the movie to watch this upcoming week! Denzel Washington is a pilot who saves countless lives when his maneuvers save a plane from crashing. However things take a turn when an investigation reveals a shocking revelation.

[yframe url=’http://www.youtube.com/watch?v=MlFMZ5D8FNc’]

THE MAN WITH THE IRON FISTS- OPENING NOVEMBER 2ND

For those seeking more of an action movie, The Man with the Iron Fists is the perfect option. The movie, starring Russell Crowe, RZA, and Rick Yune, occurs when a band of warriors, assassins, and a rogue British soldier attack a Chinese village, and a quiet blacksmith takes it upon himself to save his village.

[yframe url=’http://www.youtube.com/watch?v=VOCVE9ykh9Y’]

SPECIAL SHOWING- SKYFALL- THURSDAY NIGHT @ 12:07AM.

Fans of James Bond can catch the movie before its official Friday, November 9^th opening. Playing Thursday, November 8th at 12:07am (Thursday night into Friday morning). Featuring Daniel Craig as James Bond and Judi Dench as M, this James Bond pushes new limits as Bond’s loyalty to M is put to the test.

[yframe url=’http://www.youtube.com/watch?v=iGng9NLo37Y’]

For showtimes…http://ravecinemas.com/theater.aspx?id=47

SummitUp – The Bowman Connection

October 11, 2012 By Brian Petro Leave a Comment

David Bowman

Facebook had just 100 million members around August of 2008. That is just a little less than the population of Mexico at the time, which would have put it at fourteenth in the world. The number of Facebook users has recently eclipsed 1 billion people, putting it at third in the world in terms of world population, just behind India. That is a massive amount of eyeballs looking to connect to something: entertainment, information, conversation, the list is endless. Since that explosion, everyone from major companies to small businesses have been trying to harness the power of this ever expanding opportunity to connect. It has become a source of innovative campaigns and beautiful disasters. It is a new frontier, and everyone is still looking for how to make it work for them.

David Bowman was one of those people. He had just come back to Dayton from seeing a presentation from Chris Brogan, and was discussing the experience with Sara McCatherine over lunch. The idea was to bring the top speakers from all over, at the edges of the fledgling explosion of social media, and bring them here. Thus the seeds of SummitUp were born. Through plenty of work and hustle, the first SummitUp in Dayton (2009) was brought to life. Every year it has been growing as social media grows, and this year is no different. David took some of his precious time in the final weeks before the Tuesday, October 16th event to answer a few questions about social media for us.

DMM: Your first degree was in political science. What attracted you to marketing from there? Did you see it as a natural extension, or did your interests change?

David Bowman: In college I was drawn to political science, as it was something that was inherently interesting to me. I did well in Political Science classes, so decided to major in it, as I really had no idea what I wanted to do professionally. I had considered becoming an attorney for a while, but ultimately the law did not appeal to me. Instead I went to work in the business world, where I migrated into sales. From there I came to discover the field of marketing and have never looked back. Eventually I got my MBA with a concentration in Marketing, where I began to get a deeper understanding of the field. In the end, Marketing and Political Science are both based in understanding needs and influencing human behavior. The principles I learned in Political Science are directly applicable to my job, and probably give me a bit of a different perspective on things.

Another year, another batch of wisdom.

How have you liked your teaching experience so far at the School of Advertising Art (SAA) ? What are some of the things the students are teaching you?

Teaching at SAA has been amazing. It is one thing to believe you understand something. It is something else entirely to have to understand something well enough to explain it to others in a way that is clear and compelling. I am so fortunate to have been given the opportunity to teach Marketing at SAA. It is making me a better practitioner of my craft and the energy, creativity, and curiosity of my students is inspiring.

DMM: What is the biggest challenge to creating an event like this, where you will have a significant cross section of new users and seasoned veterans looking for something to take away?

DB: SummitUp is challenging in that we want the event to be appealing to early adopters of technology who demand complexity and bleeding edge information while at the same time delivering content that is accessible to newcomers too. Compounding things is that fact that the event is a collaborative volunteer effort with a focus on keeping prices low so that we can attract and educate the largest number of people possible. The goal of the event is not to maximize profits, but rather to maximize the potential of those who attend. We do our best to attract exceptionally talented speakers and presenters to the event, often at a fraction of their typical speaking fee or for free. We then pass these savings on to attendees in the form of very affordable ticket prices. Ultimately, the event has an incredible team of volunteers who work very hard to make sure that those who invest the time and money to attend get value from coming to the event.

DMM: What do you think is the biggest hurdle people have to understanding the value and potential of social media?

DB: People get lost in the incredible amount noise and dizzying pace of change. Author Clay Shirky describes media as the “connective tissue” that holds us all together, which is a great way to think of it. Social media is simply about people communicating with one another, and all media is now social. If people keep things in the perspective of finding ways to use communication to build real and lasting relationships, social media is fairly simple to understand.

DMM: What brands are the best story tellers in the social media realms?

DB: Starbucks, Zappos, Amazon, and Southwest Airlines are some great examples of national brands that are using social media successfully and in very different ways. Locally, brands like Dorothy Lane Market, Olive, and Dayton Children’s are all great examples.

DMM: What do you see brands or people doing on social media that frustrates you?

DB: Not listening, participating, or considering the opportunity to use social media as more than just a push marketing tool.

DMM: How do you see social media platforms evolving over the next five years?

DB: More mobility, more video, more speed, more content, more noise, more people, more, more, more. Hopefully, what brands choose is to more carefully integrate social media with marketing strategy. A recent Duke University Study cites that over 16% of organizations describe their social media efforts as “not at all integrated” with their overall business strategy. This is something that must and will change, as brands begin to understand the real value that strategic integration can deliver.

DMM: Will social media become more integrated into the media department, or is this a new entity?

DB: They will become one in the same. Traditional media is still alive and well, but it is becoming ever more social. As best practices are established and technology matures, social media will become the tradition. Anytime you have disruptive technology changes it takes a while for people to make sense of it all. Eventually people begin to figure it out and then shift their focus to execution. This is currently happening right before our eyes. It is an exciting time to be a marketing professional.

DMM: Social media professionals are still wrestling with how to prove the value to CEO’s, CIO’s, and other C-suite people. Are there certain numbers that offer more proof of value than others? It is ROI, or something else out there?

DB: It is ROI but that has to be framed in the context of customer equity. Social media has the ability to strengthen relationships. The ROI is less about the platforms and technologies and more about the actions and responses created through them. Ideally, marketing professionals are moving toward an integrated approach to marketing. This is more akin to systems thinking as opposed to trying to compartmentalize things. The revolution in technology requires a paradigm shift. It is no longer only about impressions or mass attention. Now it is about connections, loyalty, and long term brand equity that can only come from focused, ongoing communication.

DMM: Are there any social media platforms out there that you can see emerging as a major player over the next few years?

DB: Certainly Pinterest has already shaken thing up in the last year. Google+ will continue to evolve and grow, particularly as Google continues to integrate it with organic search. There are countless other projects and platforms emerging to solve niche problems and connect niche audiences. I will not pretend to have a crystal ball, but I can tell you that we will likely be talking about a whole new mix of tools by this time next year.

David has once again helped to organize an amazing event, bringing talents like Todd Henry, Rohit Bhargava, and Tim Schigel as keynote speakers, and a diverse group of other professionals to run a wide range of breakout sessions. SummitUp tickets are available by phone only, so call and make sure that you have yours. This is going to be a great opportunity to learn about the basics, meet and connect with new people, or refresh and recharge your batteries with new insights. We look forward to connecting with you this Tuesday!

The Scream, Art Battle, Dayton Music Fest Among Highlights of Oct. 5 First Friday in Downtown Dayton

October 1, 2012 By Dayton937 Leave a Comment

Downtown’s next free First Friday art hop will be held from 5 to 10 p.m. Friday, Oct. 5.

Fire dancers from the Soul Fire Tribe, belly dancers from Roja and solo musician Jason Trout will provide entertainment while roving the streets of downtown. Triclectic, an alternative bluegrass band, will play on East Fifth Street across from Omega Music from 6 to 8 p.m.

Artists compete during 2011's Art Off at K12 Gallery for Young People. Round two of the 2012 contest will be held during October First Friday.

The eighth annual Dayton Music Fest will kick off during First Friday, with live music at Omega Music and Canal Street Tavern. On Saturday, Oct. 6, the festival will continue at several other downtown venues, including Trolley Stop, Tumbleweed Connection, Blind Bob’s and Oregon Express. Dayton Music Fest aims to spotlight local musicians and other acts with ties to the Dayton area. Weekend passes are $10 for the festival, which features more than 30 musical acts.

Several art galleries will host special events this month. The CADC will host a Halloween tribute, featuring several artist renditions of the famous impressionist painting “The Scream.” Patrons are encouraged to dress as their own version of the painting. K12 Gallery for Young People/TEJAS will host round two of the Art-Off Battles. At the top of the hour from 6 to 10 p.m., watch artists compete while creating works of 2-D art within the theme of “Time, Memory and Place.” The final round will take place Nov. 9. Blue Sky Project will feature a closing reception for Michael Casselli’s “Slackwire,” a contemporary art show that utilizes high-voltage plasma traveling across music wire and asks viewers to consider the space they inhabit and how impositions affect them. Work by folk artist Omope Carter Daboiku will be shown at Cachet G! International Boutique, including tiles, drawings and weavings.

Band Boston Spaceships rocks out at a past Dayton Music Fest. The festival will kick off during October First Friday at Omega Music and Canal Street Tavern.

More than 40 downtown businesses will participate in September First Friday; see a complete list of what downtown businesses have on tap for First Friday on the DDP website.

How to Buy a Boyfriend

September 18, 2012 By Dayton937 Leave a Comment

Some of the Miami Valley's most eligible bachelors will be up for bid this Friday at the third annual PUSH Dayton Charity Bachelor Auction.

Jennifer Shinkle tells people she “bought” her boyfriend. And it’s true.

Shinkle’s boyfriend was part of the September 2011 PUSH Dayton Men in the City Charity Bachelor Auction, and the two have been going strong since. This year’s event will take place from 7 to 10 p.m. this Friday, Sept. 21, at the Dayton Racquet Club, with an after-party to be held in the adjacent 29 Stories Lounge.

With 17 of the Miami Valley’s most eligible bachelors up for bid, organizers of this third annual event are hoping for yet another love story. After all, the Bachelor Auction is two-for-two: In addition to Shinkle, chair of this year’s event, PUSH committee member Monica Deal met her husband at the first auction, and they’re now proud parents.

But the Bachelor Auction isn’t only about love. It’s about sex, too — sexual health, that is. The event directly supports Planned Parenthood Southwest Ohio Region’s free condom program and sexual health advocacy in the Miami Valley Region. It’s organized by the all-volunteer PUSH Dayton (Professionals United for Sexual Health) committee, which has held more than 20 events and raised more than $20,000 for Planned Parenthood since it was formed four years ago.

“Our goal is to raise awareness about the importance of practicing safe sex,” said Crystal Justice, associate director of development for Planned Parenthood of Southwest Ohio Region’s Miami Valley area. The organization served more than 23,000 patients in its eight health centers just in the past year, Justice said.

“Our work to promote safe sex and access to testing is crucial to sexual health outcomes in the Miami Valley, which has seen a sharp increase in sexually transmitted illnesses,” she added. “Planned Parenthood makes quality care accessible and affordable for everyone.”

Each bachelor comes with a date package on which interested ladies bid. This year’s bachelors range in age from 22 to 55 and their occupations include business owners, dancers, a state trooper, writer, actor, meteorologist, entrepreneur and adjunct professor. Couples packages also will be available for bidding, so those who already have found their true love still can participate and support the cause.

[yframe url=’http://www.youtube.com/watch?v=0r8G3myEAB4&feature=youtu.be’]“Last year we raised about $5,000 with about 115 guests,” Shinkle said. “This year, we expect to bring in even more attendees and have a goal to raise $8,000 for the cause. This is a very important year for us because we want to establish this as an annual event the community gets excited about. There is no event quite like it.

“The event not only supports Planned Parenthood, those who attend the event can mingle with like-minded professionals from throughout the Miami Valley,” Shinkle added. “You will meet people outside of your normal social circles at the Bachelor Auction and make new friends.”

Profiles and photos of each of the bachelors are available on PUSH Dayton’s website, as well as on the organization’s Facebook page. Advance tickets are $20 in advance and can be purchased online, and tickets are $25 at the door. Appetizers will be served, and a cash bar will be available.

Urban Nights, Downtown’s Biggest Street Party, Returns This Friday

September 13, 2012 By Dayton937 Leave a Comment

Musicians perform on stage in the Wright-Dunbar Business Village. The area will have different performers on several stages from 5 to 10 p.m.

Fall Urban Nights will be held from 5 to 10 p.m. this Friday, Sept. 14, in downtown Dayton, the Oregon Arts District and Wright-Dunbar Business Village. An estimated 30,000 people attend Urban Nights, which is held in downtown Dayton, the Oregon Arts District and Wright-Dunbar Business Village, and there are more than 100 activities planned during the event — including live music on outdoor stages, art exhibit openings, tours of downtown housing, discounts at restaurants and retail shops, and much more. A full list of events is available online. Highlights include:

• Dancing in the Street: First Street will be closed between Ludlow and Main streets to make way for performances by DCDC, the South Dayton Dance Theater, Funk Lab, SMAG Dance Collective, ZumbAtomic and the McGovern Ceili Dancers.

• I Am City Folk: Cityfolk will launch this year-long project that is part of its Culture Builds Community initiative. It will feature mosaics, compiled by local photographer Andy Snow using photos of Daytonians taken by Nicole Christian, on display throughout downtown. Contact Jean Howat Berry, Cityfolk’s education and outreach/Culture Builds Community coordinator, at 937-223-3655, ext. 3008.

Customers eat at the Oregon Express during Urban Nights in May. Many downtown eateries will offer specials and discounts the evening of Urban Nights.

• Dayton, Ohio! You Are Here! This large-scale performance piece will transform the Old Courthouse on Third and Main streets into a work of art through video projection and architectural lighting on the building’s exterior, as well as visual art and performances of dance, music and spoken word inside the historical building. Contact Peter Benkendorf at 732-5123 for more information.

• Over the Edge: Returning to the fall Urban Nights will be this challenge that combines fundraising with adventure. Participants who raise at least $1,000 will rappel over the side of the 27-story KeyBank Tower, which visitors can watch from Courthouse Square. All proceeds will benefit Big Brothers Big Sisters of the Greater Miami Valley. For more information, contact Matt McDowell at 937-220-6855.

•Taste of the Miami Valley: This weekend-long event will kick off during Urban Nights at RiverScape MetroPark. Guests can sample food from more than 30 area restaurants. Admission is free, and most tastes are $3 each.

• Downtown in Focus: Winning entries from this annual amateur and professional photography contest will be on display in the PNC Center lobby.

• Business grand openings: Three new downtown businesses will host grand openings during Urban Nights: OinkADoodleMoo in the lobby of the KeyBank Tower, 10 W. Second St.; Brim, a new hat shop at 464 E. Fifth St.; LIVV Interior Designs, a home and office interior design firm at 520 E. Third St. in the Cannery; and Sew Dayton, featuring fabric and patterns, at 16 Brown St.

• Urban Bikes @ Urban Nights: Cyclists will gather at 5:15 p.m. at Don Crawford Plaza in front of Fifth Third Field for, a community ride through the Urban Nights action hosted by Bike Miami Valley and ending at Courthouse Square. While the ride will be in parade fashion with a police escort, it is not appropriate for small children on their own bikes.

A family participates in Urban Bikes @ Urban Nights, a biking group that will ride through the city, meeting at 5:15 p.m. near Fifth Third Field.

This is just a small sampling of the many activities that will be part of the Sept. 14 Urban Nights. The event also includes live music on five outdoor stages, art exhibit openings at galleries and other creative spaces, discounts and specials at downtown restaurants and retail shops, a chalk walk, roaming entertainers, and more. In addition, Greater Dayton RTA will provide free event buses to help visitors get around; bus routes are included in the event map.
Follow Urban Nights on Facebook at www.facebook.com/UrbanNightsDayton for regular updates and more information. Urban Nights is a program of the Downtown Dayton Partnership with support from the City of Dayton, Montgomery County, Bud Light Lime, the Downtown Priority Board, Wright Dunbar Inc., DP&L, Mix 107.7-FM, Greater Dayton RTA, Kaplan College, Business Furniture, Bob Ross Auto Group and the Ohio Arts Council.

The Downtown Dayton Partnership’s website, www.downtowndayton.org, has a complete list of downtown businesses, as well as a list of business resources, arts and cultural amenities, a dining guide, parking map, and much more.

Explore a Block Party & Urban Nights Previews During September First Friday

September 4, 2012 By Dayton937 Leave a Comment

Downtown’s next free First Friday art hop will be held from 5 to 10 p.m. Friday, Sept. 7.

The United Way of the Greater Dayton Area will host the Live United Block Party in the Oregon District from 4 to 7 p.m., when 19 partner agencies of the organization will set up booths along Fifth Street, including Goodwill, a Special Wish Foundation, the Girl Scouts and Catholic Social Services. Guests who visit more than 10 of the booths will be entered into a raffle to win several prizes, including a diamond tennis bracelet and a pair of tickets to a Cincinnati Bengals football game. Select restaurants, including Blind Bob’s, Dublin Pub, Oregon Express, Coco’s Bistro and Trolley Stop, will donate a portion of proceeds during

Folk musicians Todd the Fox will provide roving entertainment during September First Friday.

the event to the United Way. Look for Heater, the Dayton Dragons’ mascot, wearing a Live United T-shirt during the block party from 5 to 6 p.m. The United Way of the Greater Dayton Area supports local health and human service programs provided by more than 70 partner agencies in Montgomery, Greene and Preble counties.

Sew Dayton, the newest Pop-Up Shop in the Activated Spaces initiative to fill vacant downtown storefronts, will host its soft opening during First Friday at its new home in the Color of Energy Gallery, 16 Brown St. The shop, owned by two Dayton seamstresses, will sell a variety of fabric and patterns, bags, and accessories, in addition to offering sewing classes. Sew Dayton be open until 9 p.m.

Blue Sky Project, CADC, Gallery 510 Fine Art, Grass Roots Enrichment and Wellness Center, K12 Gallery for Young People/TEJAS and the Yellow Cab Building will debut new works of art during First Friday. The Ghosts, Cemeteries and Murders Walk of Downtown Dayton will begin at 7 p.m. at Courthouse Square; contact tour guide Leon Bey at 274-4749 or email [email protected] for a reservation. The Loft Theatre will host the opening night of “Managing Maxine,” a new comedy, at 8 p.m. More than a dozen restaurants and bars will offer dinner and drink specials, and several retail stores will host sales and other special events.

More than 40 downtown businesses will participate in September First Friday; see a complete list of what downtown businesses have on tap for First Friday on the DDP website.

During First Friday, fire dancers from the Soul Fire Tribe and folk musicians Todd the Fox also will provide entertainment while roaming the streets of downtown.

First Friday is presented by the Downtown Dayton Partnership with support from the Oregon District Business Association, the Ohio Arts Council and WYSO-FM 91.3. The Downtown Dayton Partnership’s website has a complete list of downtown’s arts and cultural amenities, as well as a dining guide, parking map and much more.