Things to do in Dayton | Restaurants, Theatre, Music and More
Grab some friends and join us every Wednesday night at the brewery for a pint of your favorite ALEMATIC brew and some trivia. Hosted by Becca.
Enjoy 4 fun rounds of Trivia to test your skill and flex some knowledge.
Prizes for each round and a grand prize at the end for 1st and 2nd place winners
It is TURKEY TIME !
It’s turkey time again, so listen up foodies and party hosts. We have some fun ideas for you to consider this year to make your Thanksgiving the best possible Food Adventure.
Now for the gobbleteegok…
TRICKS:
—A fresh turkey should be cooked in 1 to 2 days. Frozen turkeys defrost in the fridge in 2-3 days. If you need to thaw it faster, submerge it in cold water for 30 minutes per pound until defrosted.
—When baking a turkey, allow 15 minutes per pound to cook, or 4 minutes per pound if you deep fry
Carving up some turkey
—Your turkey is done when the inner thigh meat reaches a temperature of 165 degrees.
—DON’T carve your turkey right when it comes out of the oven, let it rest 30 minutes before you carve it.
—Have a tight budget? Get a whole chicken instead of a turkey and save some money.
—To get fluffy mashed potatoes, some people add baking soda !
Chef Houses Upside down cranberry cake
—Avoid a soggy pecan pie crust by layering the bottom of the crust with a some pecans.
—Have young kids? Spell out your expectations for their behavior and bring them a compact activity like coloring or mazes. This will help your kids stay still at the adult or kids table. Let them play outside, supervised to burn off energy. If the kid acts up. calmly remove them from the room and discipline them as not to disrupt others meal.
—Did you overcook your turkey? Place sliced turkey into a pan and cook 10 minutes at 300 degrees in an inch of broth, serve on the tray. No one will know it was dry.
—Use coiled up aluminum foil under the turkey if you don’t have a rack for your roasting pan.
Bread Pudding
—Time constraint? Put store prepared food in a tupperware container and bring it. Sinner…..
—Make mashed potatoes in the morning and keep in crock pot set to “warm”. Right before serving, toss in some butter and stir! Also, add cream cheese and roasted garlic to your potatoes!
—Get kids involved by having them press butter into cookie cutter shapes to be served on plates. It brings a fun look to the table.
—Glazing your turkey in the last 15 minutes of with Balsamic Vinaigrette gives a crispy skin on your turkey and amazing color.
—Side dishes that are served at room temp and can be done ahead of time. This leaves valuable oven/stove top space.
—No time to brine your turkey? Soak the turkey for 30 minutes in orange juice to get great results.
The Big Ragu’s 5 pieces of Pie year – a record
—Hollow out a pumpkin for a serving bowl or an ice bucket for wine!
—Calculate the size of turkey you need by using the 1lb per guest rule.
—Heading to a host’s house? Bring them a short vase with fresh flowers.
—Alone for the Holidays, or don’t feel like cooking? No worries ! DaytonMostMetro has a list of restaurants that are serving on Thanksgiving Day. Click here to see the list.
The holiday is once a year so enjoy yourself… but for those who don’t want to over indulge, here are some tips:
Ready to bake
HEALTHY TIPS:
—Instead of serving cans of soft drink, offer fruit infused pitchers of water. This will reduce the amount of empty calories your family is absorbing, while hydrating your relatives.
—For a guilt free day of eating, sign up for the Turkey Trot at Welcome Stadium at 8:45am Thanksgiving morning, and that piece of pie wont feel so bad. They have a 5k or Half Marathon for you freaks.
—Have some fall apples available on the dessert table as an option to pie.
Sweet Potato Casserole
—Switch Cauliflower Mashed Potatoes or Mashed Sweet Potatoes instead of regular potatoes to save on calories
—Use the leftover Turkey Bones and the neck. Boil and simmer them to make a gelatinous Bone Broth with benefits for your digestive system or future soups.
—Feel free to indulge in proteins and animal fats, the sweets and processed foods is where weight gains happen
—Eat before the party to ensure you don’t arrive hungry and overeat.
—Pumpkin pie has fewer calories than most pies and if you don’t eat the crust, you aren’t doing so badly.
Turkey Leg
TRIVIA:
—Thanksgiving is always the 4th Thursday in November.
—The age of the turkey that you are eating is usually between 14-20 weeks old.
—The largest turkey ever raised was 86 pounds and was the size of a large dog.
—Local farm Bowman and Landes in New Carlisle raise over 80,000 free range turkeys each year and has been in business since 1948.
Chef House – Ohio has a lot to offer
—Turkey can be substituted for Chicken in almost any recipe.
—In 1882 a wild turkey in Dayton cost $3 at the market, and the poorest Daytonians ate rabbit on Thanksgiving. Other Dayton favorites purchased for Thanksgiving in 1882 were quarts of Kentucky bourbon for 60 cents, and mince meat pies made with 3 pounds of meat costing a quarter.
— On the West Coast of the USA, Dungeoness Crab is used instead of turkey
—Minnesota raises the most Turkeys in the U.S.
—Abraham Lincoln made Thanksgiving a National Holiday
—Pilgrims did not wear buckled hats.
We have a friends Thanksgiving early November
— In 1813 Ohio first set the 5th of May for a day of Thanksgiving. In Ohio in early times Thanksgiving was not always observed by the people, and not in November.
—Approximately 280 million turkeys are eaten every Thanksgiving.
—Stuffing is what you put inside the bird, and dressing it what you serve and cook outside the bird.
—The first Indian Tribe to celebrate with the pilgrims were the Wampanoag Tribe. This first Thanksgiving lasted 3 days and took place in 1621. They didn’t eat turkey, but had duck, deer and pigeon.
—Football was played on Thanksgiving starting with Yale and Princeton in 1876.
Juicy
—Thomas Jefferson thought Thanksgiving was a ridiculous idea for a holiday.
—Turkeys have been known to drop dead at the sound of passing airplanes.
—People eat more on average on Thanksgiving than any other day of the year.
The most important tip is to spend some quality time with family and friends this Thanksgiving. Take time to realize your blessings and thank the people in your life that you are grateful for…
HAPPY THANKSGIVING from the Food Adventure’s Crew. Hungry Jax, Chef House and the Big Ragu are grateful for our weekly articles right here that have surpassed #400 recently.
Hungry Jax says Happy Thanksgiving from the DLM kitchen !
We are also grateful to our website followers, the people who attend our food events, charity relations, cooking classes, festivals and our followers on social media approaching 8,000 people.
Please “like” our Facebook Page by clicking here and getting more fun food photos from around the Miami Valley ! We are a food blog with a feature article right here on DaytonMostMetro.com each week!
Feel free to browse the gallery below for some more Thanksgiving related photos.
Slices of love
shrimp app
Chef House is thankful for cooking with fresh, local ingredients
Turkey breast
DLM Cooking class – Chef House is all smiles
Big Ragu is thankful
Turkey
Moist
A plate of heaven
Leftovers on a pie plate
Jax in her element at The Spicy Olive cooking class
Slabs of turkey
Basting a grilled turkey
Big Ragu’s iconic Thanksgiving plate is a work of art
All you Muggles and Wizards get ready for the magically popular Harry Potter Quizmaster Trivia! No this doesn’t take place at Hogwarts, but at Beavercreek’s Wandering Griffin, located at 3725 Presidential Drive, starting at 7pm on Monday, April 17th.
The night will test your knowledge on the Movies and Books of the famous series Harry Potter. There will be some Harry Potter inspired food and drink specials and plan to indulge in some butter beer as well!
The First 12 teams to sign-up in person will get a FREE box of Bertie Bott’s jelly beans.
There will be 3 Rounds of Trivia with CASH prizes to the winners. $10 goes to the winner of each round and the overall team winner will get a $25 overall prize
Make sure you come decked out in your Harry Potter finest! There will be a $25 gift card to the best dressed individual AND $40 gift card to the best dressed team!
The evening will be hosted by Sarah G. of Pepper Sprout Productions, who specialize in Live Trivia, Pub Games and DJing.
Co-owner Gary Leasure wants to offer you a beer!
Craft beer lovers who can’t get enough, you have another spot to get your growler filled. “The Growler” is now open in the former “Wright Wing” spot on Wilmington Pike. The same building has housed The Buckin’ Donkey Grille. and Monkeez previously. Food Adventures has the scoop on the new place…
This sports dive is mainly bar seating and booths, with a few dining tables inside. Outside there is one hell of a patio. Other attractions include a killer Happy Hour.
Hungry? Thirsty? Step inside…
Hungry Jax, The Big Ragu, and Chef House are here to tell you …
HERE’S THE SKINNY on THE GROWLER:
Dart Boards and more.
—Located at 3808 Wilmington Pike in Kettering, The Growler has a full service bar and plenty of TV’s to catch your favorite event.
—From 3pm to 7pm on weekdays, they have 1/2 off all appetizers and craft beers are only $3.50, tall domestic beers are just $2.25 during this happy hour time too.
—Other attractions: Pinball, dart boards, with live trivia on Wednesdays and Karaoke on Thursdays
Spicy Pulled Pork Pizza
—Owner’s Gary and Steve Leasure are lifelong Daytonians, suggest you check groupon.com for special deals.
—They have 10 rotating taps and various domestic, craft and import bottled beers too. By May they should be selling their signature “Growlers to go.”
Good drink is usually followed with good eats, so lets get growlin, Food Adventure fans !
MUST EATS at THE GROWLER:
Loaded Fries
—LOADED FRIES:
Served on a pizza tin and foil this MOUND of fries is almost a mountain. Roasted and covered with cheese and bacon, this sinful appetizer is over the top. Get some ranch and ketchup for dipping and find your self closing your eyes and finding your zen. We almost did yoga in our plate.
—THE SPICY PULLED PORK PIZZA:
Unique idea of pulled pork pizza, but they kicked it up a notch with heat. This pig pizza is on fire with flavor and just the right amount of kick. Nice innovation, Growler.
The Original Sub
—THE SWEET CHILI WINGS:
A Sweet and Spicy saucy sauce, that is sticky and finger licking good.
—THE ORGINAL SUB: A nice 2 piece sub, with Italian style lunch meat. Salami, Pepperoni, Capiccola, Marinara, Mozzarella and Banana Peppers make this sub a popular choice. Served with potato chips it is a filling lunch or dinner.
—BREADED MUSHROOMS:
Nice and hearty, these breaded mushrooms, are a big order and they taste great.
Now for the craft beers…..
They are always listed on BeerMenus.com: Right now their 10 taps are….
1) Yellow Springs Moon Balloon
2) Warped Wing Trotwood Lager
New place is open !
3) Warped Wing 10 ton Stout
4) Great Lakes Chill Wave IPA
5) The Brew Kettle’s Black Rajah
6) Three Floyds Yum Yum
7) Ace Pineapple Cider
8) Blue Moon
9) Bud Light
10) Miller Lite
Beers waiting in the on deck circle to be tapped…. are …..
-Great Lakes Conway’s Irish Ale
-Madtree Passion Fruit Tart Ale
-Warped Wing Hop Smuggler
-Bear Republic Brewing’s Racer 5 IPA
-Kentucky Bourbon Barrel Stout
-Platform Speedmerchant White IPA
-Jackie O’s Mystic Mama
Deep Fried Mushrooms
**** SPECIAL SCOOP !! **** THE GROWLER’S ST PATTY PARTY CLICK HERE
JELLO SHOTS! NCAA MARCH MADNESS HOOPS EXCITEMENT!
IRISH CRAFT BEER! BUSHMILL SHOT SPECIALS and more.
Party goes all day Friday, March 17th!
Keep the party going every week right here for feature articles weekly on Dayton Most Metro from the Food Adventure Crew. Growl at you later.
Outside the Growler
They have a number of subs to choose from
Domestic Bottles 1.70 during happy hour
Welcome to the Dark Horse Tavern!
In 1831, Benjamin Disraeli wrote the book The Young Duke. It is a book about a young orphan who comes into a vast sum of money and starts to squander it before the love of a woman shows him the error of his ways. During his party days, he spent a good deal of time at the track, betting on the horses as he drank and wooed the ladies. There was some excitement at the track that day; “a dark horse which had never been thought of, and which the careless St. James had never even observed in the list, rushed past the grandstand in sweeping triumph.” Disraeli penned the first written usage in history of the term “dark horse” to describe a victory that comes from an unexpected place. The book became a bestseller, and the phrase entered the English language. Daytonians don’t think of obscure British literature when a friend mentions a dark horse. They reflect on some of the best barbecue in the city, well-prices drinks, and an experience that they thought they had lost three months ago.
The Dark Horse Tavern (209 Byers Rd, Miamisburg, OH 45342) closed abruptly at the end of July when owner Dennis Williams discovered the difficulty of operating a thriving bar and a construction company. Something gave, and unfortunately for their loyal patrons it was the Dark Horse. However, people saw the potential of a favorite bar and restaurant in its just-off-the-beaten-path location. Nikky Vontz was an employee there many years back, in the heyday of the restaurant. She knew that with the right people in place, it could get back to those glory days. In the three months they were closed, she negotiated with Mr. Williams to get the Horse up and running again. Her persistence paid off; on November 19th, the Dark Horse Tavern was back and ready for business!
Patrons who were familiar with the previous incarnation of the space would not notice anything was amiss. The upstairs was clean and ready for patrons, and there were few cosmetic changes to the bar or restaurant area. The big smoker in the back was getting the meat ready as quickly as people were ordering it, covering a menu that is “tailored after the forerunners in the cowboy cooking method.” That method provides a little something for everyone, from fantastic sandwiches to plates covered in hickory smoked deliciousness and smothered with sauce. They have lighter fare if you are looking for a good piece of fish or a light salad for the evening, and a kids menu for the younguns. From what we tried, and heard from others, the food was fantastic. We heard that even some visiting Texans were impressed by the brisket and ribs the Dark Horse was serving. That says something about what you are about to experience when you eat here.
The drinks are where you may start seeing some differences. The whole staff here is new, and that is the way Nikky Vontz wants it. As the general manager, she is responsible for the smooth running of every aspect of the restaurant. She wanted a clean slate to work from, and she has it. Nikky is making sure that the cocktails, beers, and wines that flow from her staff are appropriately portioned and not too stressful on the wallet. The talent she is working with has hit the ground running. The bottles behind the bar are neatly lined up and ready for efficiency, and she is going to be running specials over the next few months to introduce us to the new menu. The first specialty: The Bad Lands, their house margarita. There are six taps and a wide bottle selection that will appeal to every palate, from Bud Light to local craft IPAs and stouts. The taps will constantly be rotating with the seasons and the tastes of the patrons.
The second floor is ready for the holidays!
Moving forward, Ms. Vontz has big plans. She is currently booking bands for spring of 2017, and the spots are starting to fill up. Karaoke has come back to Tuesday night, and trivia will be returning on Wednesday nights. Ladies’ Night will occupy the Thursday night slot and some low-key musical acts on Friday nights. Large groups (up to fifty people) can use the upstairs space, complete with your bar and a food selection that you create from their menu. If you can’t make it to the tavern for the food, have the tavern bring it to you! They will cater off-site events. Ms. Vontz is looking forward to the Dark Horse Tavern offering their room for charity events, with one or two in 2017 that she already has in the works. The new management gives new life for this Dayton staple, and they are going to make the most of it.
When a restaurant closes that abruptly, it is a long shot that it will reopen. The new blood running the bar and ownership took that shot, and are going to work hard to make sure they are successful. The Dark Horse Tavern is open for business again. Everything has changed there, but nothing changed. Welcome back to the Dayton restaurant scene Dark Horse Tavern!
The Dark Horse Tavern is located at 209 Byers Rd, Miamisburg, OH 45342. They are open Tuesday through Thursday from 11:30 AM to 12:30 AM, and Friday and Saturday from 11:30 AM until 2 AM. You can contact them at (937) 866-6960, or through their Facebook Page.
And the the night began: with a cocktail or two).
Since the team started working on Dive Bar Tuesdays, one bar has been at the top of our list to get to sooner than later. It is one that we all discovered while working together and we had been attending for a while. The location was relatively central to where we all lived, the food and drink prices were right, and the atmosphere was incredibly relaxed. Schedules did not align, especially since on Tuesday nights the bar was packed. Packed to the point people were making reservations. Reservations? In a dive bar? When Tuesday Night Trivia is so popular that majority of the tables in the place are set aside, something special has to be happening. This week we were finally able to make it to the Phone Booth Lounge in Kettering. It was much quieter than the last few times we tried to enjoy the calm atmosphere we were accustomed to.
The Phone Booth just exudes calm. It could be the fact that they have been serving customers for the last five decades. That’s right, they have been sitting there taking care of customers since 1964. The wood paneled walls and stained ceiling tiles tell that tale well. And not in a “this place needs an update” way. It is just comfortable, like a well-worn sweater. The bartenders are friendly, going the distance to help me find a whiskey I enjoyed (I was feeling some Bushmill’s) and rooting through the beer cooler for me. There were photos of bands surrounding the stage, and lit signs indicating all of the upcoming events being held there. There is live music all weekend, including a Blues Jam on Thursday nights. Monday through Wednesday they have beer specials and something different each night; Wii bowling on Mondays, trivia on Tuesday, and warm up the stage on Wednesday with karaoke. This month they will also be teaming up with the Dayton Blues Society for their Second Annual Youth Showcase on February 20th.
Their cocktail menu reflects their claim of being the Home of Kettering Rock and Roll. The shot list falls on the more traditionally named side, with Black and Blues, Cinnamon Toast Crunch, and Sweet Tarts. When you look over to the cocktail menu, however, the rock comes out. You can find some Sweet Emotions, possibly Blinded by the Light, or end up Knocking on Heaven’s Door. There is a list of beers, wines, and other liquors they have on the back, but it is not a complete list. There is one thing that they took down that I really enjoyed using to see all their beers; a beer shelf that hung over the bar. It allowed you to look at the selection of specialty beers and be ready to order on a moment’s notice. This is also one of the few bars I have been to where all of the liquor is not up where it can be immediately seen. The hiding of the complete beer and liquor menu may just be a clever ploy to get you to chat with the staff.
So. Many. Nachos.
The food menu is a perfect complement to the space. It is all very comfortable food. You are not going to hit many surprises on it, unless you order the nacho platter without understanding what you are asking for. There was other food on the table, like hot dog pretzel bites and fried mushrooms, but we all turned our heads when the nachos came. It was big enough to serve the five people that were sitting there, and there were enough toppings on it to hold it all together. Even after nibbling on it for the better part of an hour, we did not finish it. It was one hell of a surprise to see on the table, and makes me curious as to what other surprises may be lurking in that kitchen.
Why is this place packed on a Tuesday night? It is definitely more than for just the trivia. Good food and good company are part of the equation, even if you come alone. You have great bartenders to talk with, and there is pool, darts, and on Monday nights, bowling to keep you occupied. You can admire the art show on the ceiling tiles through the building, some of which has been there for years. In the warmer months there is a patio for your enjoyment. For a low key night with friends, it is the perfect place to meet, get cozy, and hang out for a few hours.
The Phone Booth Lounge is located at 155 E. Stroop Rd., Kettering, OH 45459. You can call for information at (937) 298-8712.
“Read my lips, I want a damn steak from the Pine Club !”
Today we release some secrets, and Dayton Dining will never be the same again. Call it “Dayton Babylon: Little known trivia relating to Dayton Food and Restaurants.”
Sit back and enjoy, as Food Adventures gives you our favorite foodie trivia of the Miami Valley:
1) THE INVENTOR OF MARION’S PIZZA USED TO BE AN EMPLOYEE OF CASSANO’S:
Yes it is true. Marion Glass was once an employee of Cassanos. After leaving, he opened up a sandwich shop, then later his own pizza place.
2) IN 1988, THE PINE CLUB MADE VICE PRESIDENT GEORGE BUSH SR. WAIT 45 MINUTES FOR A TABLE:
Oh, this happened alright. As the story goes, the Vice Prez was forced to wait in his limo until the table was ready. That’s one popular steakhouse !
3) HOUDINI ESCAPES FROM A BARREL OF DAYTON BEER:
The date was December 11th, 1916. The place was at Keith’s Theater downtown, near E. Ludlow Street. Harry Houdini performed the Chinese Water Torture trick with a Dayton twist. He escaped from a 60 gallon barrel filled with Olt’s Beer, a Dayton brewed lager. Maybe Dayton Most Metro can do something similar with Big Ragu on their Brew Tours
Houdini Escaped From Inside a Barrel of Dayton Brewed Beer in 3 minutes
4) TOTENKO SERVES ROACHES TO FOOD CRITIC:
In the late 1970’s, Dayton Daily News Food Critic Ann Heller was writing one of her first articles on the Asian restaurant near the Dayton Mall called “Totenko.” When they served her meal, she noticed there were dead roaches in the food on her plate. The restaurant closed for a few days with the intent to re-open, but it never did. The business would later become Chi Chi’s on State Route 725.
5) THE WRIGHT BROTHERS WERE FOODIES WHO HOSTED HOLIDAY DINNER PARTIES:
The Wright Brothers were known for hosting extravagant dinners at their homes each holiday. They would invite friends and family for these tremendous feasts. Nothing like the food served by today’s airlines…
6) IN 1842, FAMOUS ENGLISH AUTHOR, CHARLES DICKENS, VISITED THE GOLDEN LAMB WEARING A BEAVER HAT AND COMPLAINED BECAUSE THE HOTEL DID NOT SERVE ALCOHOL.
Evidently, he asked for some brandy and was refused due to it being a “temperance hotel” (no alcohol). He even wrote a pissed off passage in his American memoirs about the experience. Sorry Charlie …
7) MIKESELLS IS THE OLDEST POTATO CHIP FACTORY IN THE UNITED STATES AND THE WRIGHT BROTHERS HELPED:
Dayton is home to the oldest potato chip company in the USA, 104 years old and still counting! The kettle cooked Mikesells are pretty much the same chips DW Mikesell peddled in 1910. Speaking of which, when he first starting delivering chips by bicycle, his bike needed repair. The Wright Brother’s bicycle company came to the rescue and DW Mikesell was back delivering chips in no time !
8) THAI 9 USED TO BE A PEANUT FACTORY:
Love the spacious dining room with the wooden floors and upstairs area? That’s because the place used to be a peanut factory. That’s what we were told by management when the restaurant first opened.
Charles Dickens Normally Doesnt ask to Drink Brandy in a Beaver Hat, But When He Does, it is at The Golden Lamb
9) ESTHER PRICE CANDIES USES LOCALLY PRODUCED MILK AND BUTTER IN ALL OF THEIR CANDIES:
How about that, Esther Price was being organic and eating local, before it was cool. You go girl. No wonder we love these chocolates so much! Get on with your bad, creamy self.
10) THE BAR AT JAY’S SEAFOOD HOUSE WAS MADE IN 1882 for JAMES RITTY’S PONY EXPRESS RESTAURANT IN DAYTON:
If you have had a beer or cocktail at the Jay’s Seafood bar, then you have experienced a piece of Dayton history. This huge mahogany bar was made from 5400 pounds of wood. That makes it the coolest bar in town … bar none.
11) IN 1970, PONDEROSA APPOINTED DAYTONIAN JERRY OFFICE to CEO. HE GREW COMPANY REVENUE FROM $42 MILLION to $490 MILLION in the 1980’s:
Oh yes, wide ties, and aerobics with leg warmers couldn’t stop Jerry from bringing the supreme salad buffet to America! Check him out in this 1984 Ponderosa Commerical.
El Meson used to be Pizza Queen International. Click to Enlarge.
12) THE BAR AT SWEENEY’S SEAFOOD HOUSE IS THE OLD BAR FROM TEQUILA WILLIES BY THE DAYTON MALL:
A little known fact is that this decorative bar, now at Sweeney’s, was the bar at the Tequila Willies Restaurant near the Dayton Mall. The story goes, the previous tenant at Sweeney’s got it at auction and had it installed.
13) THE OWNERS OF PIZZA QUEEN CLOSED THEIR STORE TO OPEN THEIR DREAM RESTAURANT, EL MESON:
Yes, The Castro family decided to dump pizza toppings for tapas. Some Daytonians might have been disappointed at first, but now El Meson is a staple for bringing exotic South American eats to the Miami Valley.
14) THE HOT HEAD BURRITO FRANCHISES STARTED IN DAYTON:
Cynthia Wiley and Raymond Wiley from Kettering came up with the concept, and opened their first store in 2007. It has been a hot commodity since, and they haven’t let it go to their “heads.”
15) THE OLDEST ACTIVE CHINESE RESTAURANT IN DAYTON is CHOP SUEY CARRYOUT:
Since 1973, this oldest active Chinese Restaurant in the Dayton area has been slinging New York style stir fry and Cantonese cuisine. Try the Chop Suey, it will knock your Aunt Connie’s socks off.
16) THE PULL TAB CAN and POP TOP CAN WERE INVENTED BY DAYTON INVENTOR, ERMAL FRAZE:
Ermal’s company, Dayton Reliable Tool Company started making his invention in 1959. When people worried about the sharp edges of the pull tab, he then invented the pop top on today’s cans in 1977. Think of all the beer buzzes and caffeine fixes he made possible. He is obviously the namesake for Fraze Pavillion and the tribute in Warped Wing’s Ermal Beer.
The pull tab was invented by Ermal Fraze of Dayton
17) DAYTON WAS THE 2nd U.S. CITY TO IMPLEMENT THE FOOD STAMPS PROGRAM:
Dayton takes care of it’s impoverished residents.
18) INVENTOR OF THE ICE CREAM SCOOP WITH ANTIFREEZE INSIDE WAS THE OWNER OF THE RED WING ICE CREAM COMPANY IN DAYTON:
Ever use one of those ice cream scoops with antifreeze in it, so the hard ice cream is easy to scoop? According to the owner’s daughter, that scoop was invented in Dayton. Red Wing Ice Cream used to be located near the arcade. Now you know the “scoop.”
19) FOOD NETWORK CHEF MING TSAI’S FAMILY USED TO RUN A RESTAURANT IN THE 1970’s CALLED “THE MANDARIN KITCHEN”:
This restaurant was a pioneer in bringing gourmet Asian Food to Dayton. The Mandarin Kitchen had a cult following. Our memories include the restaurant having this amazing aroma throughout the dining room.
20) THE HAMBURGER WAGON IN MIAMISBURG STARTED BECAUSE OF THE GREAT DAYTON FLOOD OF 1913:
Sherman “Cocky” Porter served his own recipe of hamburgers to the victims of the flood out of a wagon. They were served with no condiments, just pickle, onion, salt and pepper. 101 years later, the wagon is still a Miamisburg and Dayton icon, and the recipe is still the same.
“Ain’t No Party Like a Wright Brothers Party, cuz a Wright Brother’s Party Don’t Stop “
21) CULP’S CAFE IN THE ARCADE WAS THE FIRST DAYTON RESTAURANT TO HAVE AIR CONDITIONING:
People like the sweaty Big Ragu appreciated this. The restaurants hayday was in the 1940’s when they served 5,000 customers a day. Yes, we said each day. The “new” Culp’s Cafe is in Historic Carrillon Park. It is also a ‘cool’ place to hang out ..
22) ORVILLE WRIGHT USED TO TEACH HIS NIECES AND NEPHEWS HOW TO MAKE FUDGE AND HARD CANDY:
Nothing like keeping the kids occupied with a little foodie fun. If things had went differently, he could have been Dayton’s version of Willy Wonka !
23) BRIXX ICE COMPANY IS NAMED BECAUSE THE BUILDING WAS ACTUALLY AN ICE COMPANY THAT SUPPLIED DAYTON IN THE LATE 1800’s:
The restaurant across from the Dayton Dragon’s stadium, used to be an ice company that supplied most of Dayton with ice. They were singing “Ice, Ice, Baby” back in the day!
24) ICE CUBE TRAYS AND FREON REFRIGERANT WERE BOTH DAYTON INVENTIONS.
Ice cube trays were invented in 1959 by Arthur Frei, while Freon Refrigerant was invented by Thomas Midgley Jr. in 1928.
Bet Ya Didnt Know That the Ice Cube Tray Was Invented in Dayton…
25) THE TROPICS, AN ICONIC RESTAURANT ON NORTH MAIN STREET, BROUGHT IN CHEFS FROM CHICAGO.
Now we know how they made their one of a kind cuisine. Luring “windy city chefs” in with lucrative deals. This restaurant seated 700 people at it’s peak during the 60’s and 70’s. At that time it was one of America’s top rated restaurants.
That’s it, thats the list .. hope you found some fun facts ,a and interesting conversation pieces you may not have known. Dayton has a great history of food, and now you know a little more about it!
Did you like our story on Dayton Food Trivia? Then make sure you “like” Food Adventures with Big Ragu and the Crew on FACEBOOK by clicking HERE !!
Check out the gallery below of funny photos relating to Dayton food trivia !
[flagallery gid=110]
The gates to the glory that is…Guinness!
Until the discovery of germs and bacteria, water was unsafe to drink. Europe had it the worst, with so many people and so much industry located near bodies of water that people also drank out of. People were turning to spirits in droves, since it was much safer to drink then the water. Gin was the popular choice; it was cheap, it had some flavor, and brandy had been banned because of England’s on again/off again love affair with France. It was getting so cheap that people were abusing it. At the height of the Gin Craze, the British were drinking an average 2.2 gallons of gin a year. The population was so drunk on such a constant basis that society and the economy were beginning to slip. Beer was being brewed offered by monks and the church as a way to have a drink safer than water and not as harsh and debilitating as gin.
Arthur Guinness, founder of the beer that bears his name, was a good and humble man. His godfather was the Archbishop of Cashel in Ireland, and he was very faithful to the Irish church. So faithful, in fact, he began the first Sunday Schools on the island, and spent a great deal of his time and money helping the poor. He inherited some money, 100 £ to be exact, and used it to lease the brewery at St. James Gate. In 1759, the lease was signed for 9000 years for a price of 45 £ a year. He saw that he could play a part in stemming the flood of gin that was destroying Britain, and began brewing immediately. By 1769 he was able to start shipping his beer to England. Guinness himself passed away in 1803, but his son took up the family business. Not only did he take up the business, he took up the giving philosophy and helping of his fellow man.
The 19th century was good to the brewers at Guinness. It continued to grow despite doing nothing that other breweries were doing to promote their beer. They did not advertise or give discounts, relying mainly on word of mouth to spread the word about their product. They also did not own any public houses, which many breweries at the time did to promote their own beers. Beer was booming in Britain. It was seen as a “healthier” alternative to gin, and so it was not as strictly regulated as gin was. This allowed for thousands of public houses to be opened through the country. By the beginning of World War I, Guinness accounted for about 10% of the beer in Britain. While business was booming for the company, they were also giving their workers benefits that were almost unheard of at the time. They even pioneered quality control techniques that helped them put out a better, safer product. It was adopted by other industries, and is now known as the t-test. The quirkiness of the company also touched a little on its religious heritage; until 1939, if a Guinness brewer wanted to marry a Catholic, he would have to resign.
How grand to be a Toucan!
The 1930’s started off by seeing Guinness as the seventh largest company in the world, and falling steadily towards the end of the decade. The company started looking for a new ad campaign as sales started to slide. They wanted to maintain their wholesome image and still promote the “healthy” benefits of their beer. S.H.Benson was the advertising company tasked with the project, and accomplished artist John Gilroy was the man they gave the job to. The combination of health, wholesomeness, and avoiding the typical beer advertisement led them to…zoo animals. The Zoo ads were incredibly successful for Guinness, incorporating a seal balancing a pint, an ostrich swallowing one whole, and the most enduring image, the toucan with two pints. The advertising campaign went strong for decades, until the early 1980’s when they decided it was dated and retired it. It has been showing up again more recently, making its presence felt again as one of the lone animal survivors of the campaign. The ads helped for a while, but Guinness continued to struggle against the lighter colored lagers.
In the 1970’s the company, who had up until this point been making porters and stouts, stopped experimenting with porters and stuck strictly to stouts. Ever the contrarians to popular sentiment, they began to market their beer as something to be enjoyed by people who desire something a little different, seeking to attain a cult status in the face of their declining sales. They embraced the unique look the beer had when it was poured; a sharp white cap of bubbles on a deep, dark base. It was successful, stopping Guinness’ sales slide and spreading its popularity. The 1980’s brought another distinction to Guinness as well: the can with the widget. Guinness tried to keep as much carbon dioxide as possible out of their beer, preferring nitrogen to add and carbonation to the brew. The bubbles are smaller, helping to not only create a smoother mouthfeel, but it is important in creating the distinct look of a well poured draught. Guinness had been doing canned been since the 1970’s, but did not sell it internationally because is needed an additional piece to inject the nitrogen/carbon dioxide mix. The widget solved that by injecting the gasses into the can when the can is opened; the change in pressure activates it. The widget was a thing of engineering beauty; it even won the Queen’s Award for Technological Achievement. Guinness, through clever advertising and its outsider status has maintained its cult status nicely over the last few decades.
I cannot agree with this coaster enough.
A cult status is good to maintain a little bit of mystery. That mystery has lead to some interesting rumors, everything from rats in kegs to making you stronger. The facts are not as sultry, but here they are: Guinness is made of dark roasted barley, hops, water, and yeast. The roast gives it a flavor that ranges from dark chocolate to coffee, and balances out the hops. It weighs in at a very light 4.3% ABV and a respectable 125 calories per 12 ounces. It is not even physically heavy; it is the beer sitting on top in a Black and Tan and its many variants. If you are a strict vegetarian, it is made with a byproduct of dead fish, isinglass. The isinglass is used to separate solids out of the brew, so it very rarely hits the bottle. Some studies have shown it could possibly maybe sort of be a little healthy for you, but not actually that much healthier than other beers. Pouring a pint of Guinness properly, the “Perfect Pint”, takes 119 seconds and two pours at about 45 degrees F. However, with modern technology, that has time has been cut down to four seconds.
On St. Patrick’s Day, put away the green beer and embrace something that has always been a little different from the norm. If you are looking for somewhere to celebrate, head on over to our Events page to see everything that Dayton has to offer on March 17. It is fitting that a God-fearing man created a beer that is a big part of a holiday the Irish use to celebrate a saint. Even as sales for it decline in other parts of the world, the Emerald Isle still loves its native stout. The craft beer revolution may have opened up our palate to other stouts, but Guinness is still the one people think of. And if for no other reason, do it for the toucans.
Romer’s – Much More than Beer-thirty
Food Adventures found another locally owned place, you gotta try. It is watering hole called Romer’s Bar and Grill, located at 4439 East Franklin Street in Bellbrook, near Wilmington Pike. When you think of bars, you don’t normally think of homemade food. That is where Romer’s beats the stereotype, because most things here are homemade. The atmosphere is hopping and usually loud. We have been to Romer’s for happy hour drinks, benefit concerts, and Thursday trivia nights. But, our favorite is visiting during non-peak hours and just having some good food. During our latest visit, owner Greg Romer came out from the kitchen to tell us he is a Food Adventure fan! He also explained that many of the dressings, food items and sauces are made in the kitchen from scratch. Greg grinds the hamburger meat himself and personally shaves thin slices from roasted beef to make their specialty sandwiches. So which homemade items make us smile? Here is a breakdown of Romer’s best from your favorite Dayton Foodies.
Romer’s Bar and Grill first made an impact on us at the Chicken Wing Festival at Fraze Pavillion, two years ago. If you like wings, you gotta try Romer’s. We would suggest the “Asian Persuasion” wing flavor. Appropriately named, the sauce is made in-house and delivers a sweet thai pepper taste with a light touch of heat. The wings here are crunchy and cooked just right. We also recommend the hot bbq sauce and the dry rub option. The wings are available breaded, but we prefer them naked… who doesn’t?
Hand Breaded Jalapeno Poppers
We digress into another inappropriate topic when we talk about Turkey Balls. They are not what you think. Food Adventurers recognize this interesting name as a homemade appetizer at Romer’s. We tried these delicious appetizers which are pretty much “Thanksgiving dinner rolled into a ball.” The turkey balls are made with dressing, mashed potatoes and of course turkey. The mixture is rolled into a ball the size of a large meatball, and is coated with panko crumbs. The turkey balls are then pan fried, and covered with a light brown turkey gravy. As we sliced the turkey balls, steam rose and we fought over the turkey gravy for dipping rights. These heavy appetizers are perfect for sharing, and are as addicting as Saturday Night Live’s “Schweddie” skit brand name.
Looking for something a little more spicy? Romer’s hand breads their own Homemade Jalepeno Poppers. What other restaurant in the Dayton area does that? The heavy breading and spicy insides make this a good choice if you are hungry and want to heat things up. Another fantastic appetizer that is the Big Ragu’s favorite is the Memphis Fried Pickles. Hand cut into chip like slices, then hand breaded, these pickles are served with a dipping sauce. They are a very addicting, yet very filling appetizer that you have to try.
The Beef N Cheddar – Slow Roasted Beef, Sliced in-house
There is no doubt of what the specialty is at Romer’s. It is homemade, slow-roasted, beef sandwiches. There are three of these special sandwiches, and they are “must eats.” Chef House is our resident expert on shaved beef , and her favorite is the Beef N Cheddar. This sandwich is made sliced to order, so it is fresh and delicious. Romer’s also does it right. They top it with cheddar cheese sauce. The experts in Philadelphia do it this way, and so does Romer’s Bar and Grill. The sandwich is served on Sour Dough bread and is simply magnificent. The beef is delicate and moist. The sandwich will fill you up and is a great meal deal at under 8 bucks. Most get a side of saratoga chips, but we suggest the waffle fries with these sandwiches. You won’t be disappointed.
Inside a ‘Juicy Lucy’ Burger
Continuing with our favorite things at Romer’s, we dive into the topic of Burgers. All the burgers are ground in-house to ensure great taste. What burger is best? Sure, you can build your own burger or chicken breast sandwich with toppings, cheese and sauce. But wouldn’t you rather step it up to the big leagues? Then order a burger at Romer’s that will knock your socks off, the Minnesota Juicy Lucy. Owner Greg Romer developed this after seeing a similar sandwich on a food show. The Juicy Lucy is a 1/2 pound burger stuffed with provolone, pepperoni and jalapenos. The result is a tasty burger that oozes cheese with every bite from inside the burger. This is a true Food Adventure item for taste and uniqueness, which is what Hungry Jax, Chef House and the Big Ragu are all about. Make sure you grab a Juicy Lucy.
We do have one tip on what not to grab. Don’t grab a seat by the door to the smoking patio. Since Romer’s gets busy, many people come in and out of that door to smoke. Take advantage of their selection of beers on draught, but don’t sit by the patio door unless you want a wind draft. Be forewarned the place gets noisy during peak hours. It is a fun atmosphere, but if you want quiet conversation, hit this place during slow times like early lunch hours.
There are many other good menu items we like at Romer’s that are worth mentioning. The Reuben is good, how could it not be with the slow roasted touch? They also have good thin crust pizzas. They are a popular with kids and a good value at $11 for a large cheese pizza. Even with our many trips to Romer’s we have not completely tapped the constantly evolving menu. Currently they are featuring a Lenten menu insert and feature a fish fry on Friday’s with thick, pub style battered fish. Romer’s Bar and Grill is yet another locally owned gem, that many people may not have heard about. Take the time to stop in, and visit the friendly staff like Lanette, who is our favorite server. Next time you are hungry, tell your friends you want to grab some turkey balls and see your friends Reuben and Juicy Lucy!
Have you been to Romer’s Bar and Grill? Please comment below on your experiences with their unique menu.
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“I only drink champagne when I’m happy, and when I’m sad. Sometimes I drink it when I’m alone. When I have company, I consider it obligatory. I trifle with it if I am not hungry and drink it when I am. Otherwise I never touch it – unless I’m thirsty.” ~Madame Lily Bollinger
Originally, champagne was served in glasses that looked like this.
Madame Bollinger would know the best time to drink champagne. As one of the greatest women to work in the champagne industry in the house whose name she bears, Mme. Bollinger brought champagne through the Great Depression and World War Two. She promoted a style of champagne that changed the industry, moving it from the sweeter side of the spectrum to the dry the British always seem to favor. She was the face of the Bollinger brand, an unusual position for a woman in 1941, and through her efforts, helped the city of Ay, after the war, while earning several honors from both Great Britain and France. She continued the tradition of providing the royalty of England with champagne for all of their events, but more importantly creating champagne so iconic that even James Bond drinks it.
Champagne is a drink of celebration, and is there a better time to be celebrating than on Valentine’s Day? Love is in the air, chocolates and flowers are roaming through offices and homes around the world, so why not bring out that bottle of champagne you were saving for a special occasion? And while you are enjoying your wine, enjoy some interesting facts, trivia, and quotes about this bubbly beauty.
The bubbles are crucial to the enjoyment of the champagne. There is an estimated 49 million bubbles in a bottle. Moet and Chandon, in tandem with Heineken, spent $7 million dollars on special photography that revealed 250 million bubbles were contained in each bottle. To get the most bubbles in your bubbly, cool the bottle to about 45 degrees F. With the bottle at a 45 degree angle, put the bottom of the bottle against your hip or thigh. The first thing you will need to do is remove the foil, then the cage on the cork. Be careful; sometimes the cork is loose, and removing the cage will cause the cork to pop. Take a towel and wrap it around the neck, making sure you cover the cork. Holding tight to the cork, twist it gently until it comes out. The less noise you make, the more bubbles you get to enjoy in your glass.
The Spanish sparkling wine cava, made mainly in the Catalona region.
While Valentine’s Day is a special day and calls for a special celebratory beverage, champagne is something that can be enjoyed every day. The season of champagne tastings is usually in December for New Years or Christmas, but many restaurants will sell certain champagnes by the glass if you are looking to try some out. The staff here will let you know when the next tastings or events are. Spend today surrounded by friends and loved ones, and celebrate with a drink that has a little more sparkle.
