Dayton937

Things to do in Dayton | Restaurants, Theatre, Music and More

Food Adventures

TheatreLab’s SMASH HIT ‘Lizzie’ is no AX-ident!!

By

Hurried…anxiety driven…and commanding, ‘Lizzie’ now playing at Mudlick Tavern’s Second Floor, has thrust TheatreLab back in the spotlight! DDN’s Russell Florence put it best…‘a wonderfully raw, vocally-impressive spooky season production…’ The show is directed by Mackensie King, and I had the pleasure of interviewing her about the show’s high praise!!

D9: Mackensie…you have a hit on your hands!! Why did you choose ‘Lizzie‘ in the first place??

MK: I have always loved horror and all things spooky. What drew me to this version of her story is how grounded and real it feels. The question I asked myself at the end of listening to it the first time was: is she GUILTY? Not did she do it, but are the things this woman went through about to justify what she did to escape them. Plus, the music for this show is unlike any other theatre show. It’s true rock/ metal and allows the cast to really show off their vocal chops.

D9: Timely, considering the Menendez Bros. story of late! There is one thing that audiences are 100% on…your cast! What can you tell me???

MK: The words “high octane” come to mind when I think about this cast. The vocals are absolutely top notch and SO full of power. Under all of that, there is true connection to the material. Sam Evans as Lizzie brings such understanding and sympathy to the character and she really makes you want for Lizzie to gain freedom. Allie Haines as Emma is so fun to watch because she is really finding how it feels to have to been the head of a family at such a young age. MJ Janovich is taking Alice in a direction I’ve never seen with youthfulness and hurt (and just wait until you hear her belt) and Leah Fox is HILARIOUS and terrifying as the banshee, Bridget.

D9: Strong ladies, indeed!! One thing I know TheatreLab is trying to do is incorporate more of a community feel in their productions! How did the whole Mudlick idea emerge?

MK: We really wanted to focus on bringing the arts TO Dayton. Unique venues really bring the audience in to the art and allow them to become participants. We have been neighbors with Mudlick for years and we wanted to partner with an incredible company. The show has a true rock show feel in the industrial space and Mudlick is curating specialty cocktails for the shows! 

D9: I hear the cocktails have been a smash!! Such a great idea. I always say when people leave a show, they should be left with something…a thought, a feeling…..what are you hoping folks get out of Lizzie???

MK: I hope people walk away with 2 things.   1. That the talent in Dayton is worth investing in. The talent that you will see on that stage is worth keeping around. And 2: Women are angry and we have a voice and it’s about time you all listen. 

D9: I, for one, hear you!!! I want to reiterate that this town is overflowing with talented folks!! Thanks for mentioning that! And thanks for being such an asset to Dayton’s theatre community Mackensie! So, what about this mysterious ‘Season’ TheatreLab is keeping close???

MK: Everyone is so excited. Keep Your Eyes Peeled….the announcement is coming soon!

You can catch ‘Lizzie’ on its remaining dates….

November 1 & 2 at 8:00pm. November 3 at 2:00pm.

TICKETS at http://theatrelabdayton.org.

 

 

 

Taco Bell $5 Cravings Trios

By

The fast-food chain announced the new $5 “Build Your Own Cravings Box,” available on the Taco Bell app for rewards members now. Other digital customers can build their box beginning Feb. 11.

There are 18 variations of the limited-time box, available for app or web and pay-ahead orders. There are vegetarian options by swapping protein for beans.

“As we see it, there aren’t a lot of choices out there when it comes to value, forcing customers to play by others’ rules,” Nikki Lawson, Taco Bell’s chief global brand officer, said in a news release. “But when your fans have different favorites on the menu, why not celebrate that?”

$5 Cravings Trios  options:

Crunchwrap Supreme® Cravings Trio:

Includes a Crunchwrap Supreme, a Nacho Cheese Doritos Locos Tacos, and a medium fountain drink.

 

Cheesy Gordita Crunch Cravings Trio:Includes a Cheesy Gordita Crunch, a Nacho Cheese Doritos Locos Tacos, and a medium fountain drink.

Burrito Supreme Cravings Trio:
Includes a Burrito Supreme, a Nacho Cheese Doritos Locos Tacos, and a medium fountain drink.

You can find all three new $5 Cravings Trios at participating Taco Bell locations nationwide for a limited time.

10th Annual Bourbon Heritage Month Opening Toast

By

10 years ago, we focused our attention on becoming a true Bourbon Bar. One that Joe dreamed of long before everyone and their brother started chasing bottles and hoarding limited releases. Things have changed dramatically over the past 10 years, including our growing space and selection here in Dayton.
In September 1964, Congress declared Bourbon America’s ‘Native Spirit’. As a way to honor this bill in 2007 the US Senate declared September ‘National Bourbon Heritage Month’. Now we celebrate the whole month with special releases and tastings. Come down and join us in toasting to the month long celebration!
Get a first look at all the special bottles we have coming up and share a drink with our staff! Hope to see you there!
**Also keep your eyes peeled for special tastings and events throughout the month www.centurybardayton.eventbrite.com

Epic Do-It -Yourself SuperBowl Wings

By

San Fran Chinatown Wings

We have 2 epic wing sauce mix suggestions – one represents the CHIEFS and the other represents the 49ERS !
You can serve them both at your Super Bowl party …..

And the best part … IT IS EASY !!!

Chicken Wings are a popular Super Bowl Food Adventure and we have a do-it-yourself recipe that leaves more times for football and less time in the kitchen.

Best to fry the wings and set them in the oven on warm and toss them in sauce just before serving …

We have two recipes the BIG RAGU  swears by for this Super Bowl party:

Cutting the whole wings

KANSAS CITY BBQ HOT WINGS and SAN FRAN CHINATOWN WINGS

Both are unique and fun flavors and you can tweak it your own liking and experiment with flavors, but these are simple.

INGREDIENTS:
Pack of 24 Fresh Whole Wings in the meat department (fresh not frozen)
Salt
Pepper
Large Bottle Vegetable oil
1 cup of flour (optional)

Putting crispy wings into the sauce

COOKING THE WINGS:

  1. Fill Deep Fryer 2/3rd up with vegetable oil and heat to 425 degrees.
  2. Use paper towel to dry off wings or you can lightly coat them with flour
  3. Cut the whole wings in half on the joints to render 48 total pieces (flappers and drums)
  4. Season with salt and pepper
  5.  Drop 8 wings at a time into the fryer for 9 minutes or until crisp and golden brown
  6. Place on cookie sheet and put in oven on warm until close to party serving
  7. When ready to serve, toss wings in a bowl of your favorite sauce

 

SAUCES:

Kansas City BBQ Hot Wings


KANSAS CITY BBQ HOT SAUCE
8 TBS Montgomery Inn BBQ Sauce
1 TBS Sriracha Sauce
1/2 TBS of Ground Red Pepper
Mix and toss wings in this …

 

SAN FRAN CHINATOWN SAUCE:
6 TBS of “Soy Vey” Teriyaki Sauce (available at Walmart)
2 TBS of Peach Preserves
Mix and toss wings in this.

 

Have some celery, carrot sticks, ranch and bleu cheese on hand to compliment your wings.
Have a great time at your do it yourself, Superbowl Wing Party and Food Adventure.

Please visit Dayton Most Metro each and every week for an exclusive article from the Food Adventure Crew.

Do it yourself wings

Are you a Dayton Foodie?  Then join us on Facebook HERE

15 Food Related Things You Don’t See Anymore

By

Car Hops on Roller Skates

As decades go by the restaurant industry changes and adapts.  Some things like good service will always be a goal, but other things fade away into oblivion.  Today The Food Adventures Crew have compiled a list of things you dont see in Dayton restaurants anymore.

 

— CAR HOPS ON ROLLER SKATES:
Back in the day in Dayton, these waitresses were all over the place.  From Frosties Rootbeer Stands in Dayton and Fairborn to Frischs, A & W and others.  You just dont see car hops with Roller Skates anymore.  We suspect trips falls broken bones and insurance liability to be the culprits.  There is also the fact that roller skating seems to be somewhat of a lost art.

 

— MATCHES AT THE BAR WITH RESTAURANT LOGO:

Dont see this much anymore


Nearly every dinner club had them at the bar.  The pack or box of matches with the restaurant logo, address and number on the cover.  The public smoking ban put an end to those “amenities” years ago.  You would be pressed to find a restaurant that sill has them.

 

— TANG:
Before the days of energy drinks, there was Tang.  Billed as the “drink of astronauts,” this was a popular orange powdered drink in the 60’s and 70’s.  You hardly see it anywhere today, when it used to be a household item.  Oh how the times and Americana have changed.

Tang

— PDQ CHOCOLATE DRINK MIX:
This was a sister product of ovaltine and was sold as the “healthy” chocolate milk drink with vitamins, and nutrients.  The mix were small chocolate pellets that would dissolve in milk and the taste was fairly good.  PDQ stood for “pretty darn quick.”  We have not seen one o these mixes in decades.

 

Candy Cigarettes

— CANDY CIGARETTES:
The health boom in America put an end to this politically incorrect candy.  Usually sold in a box to mimic cigarettes, these sugar sticks even had a red tip on the end so it looked like your cigarette was lit.  We had not seen these in years, but found some in Kettering at K & R Pretzel Bakery along with other vintage candies.

 

— KIDS DRINKING OUT OF THE BACKYARD HOSE:
Is it us, or do you never see a line of kids playing outside, waiting to get a sip of water from the garden hose anymore?  A common site before the turn of the century, this was not an uncommon site.  We chalk this one up to cleanliness and the growth in irrigation systems.

 

Jello Cake

— JELLO SALAD / JELLO CAKE:
This was a popular dessert in the 60’s and 70’s but it never seemed loved even then.  Sometimes the salad aka jello cake came with fruit embedded inside, sometimes not.  Most of us cringed when these items were brought to the table, but we are sure there were a few fans of these out there somewhere.

 

— AMBROISA DESSERT:
A dessert that was all over the 70’s and early 80s was this coconut, fruit and whipped cream dessert.  If you were at a party during this time frame, the percentages were good that you were going to see this dessert come out.  Cold, yet creamy and fruity, it was a refreshing lite bite.

“Doggie Bags” and “Peoples Bags” are no more

 

—  “DOGGIE BAG” or “PEOPLE BAG” for LEFTOVERS:
Remember when restaurants would ask you if you wanted a doggie bag?  Many patrons would take bones or leftovers back to their pets, especially from steakhouses.  Some steakhouse mocked the trend by offering a “people bag.”  Either way, you dont here these terms anymore today.

 

— FONDUE:
Fondue was a cheese dip appetizer served in a hot pot that was popular on party tables, especially the early 1970’s.   The cheese was hot and melted in a pot, while long thin forks were used to dip meats and other items into the cheese.  it was considered “swanky” back in the day.   Fondue sets were so popular in the 60’s and 70’s that most every couple had one on their wedding registry.  Today, they are almost extinct.

 

Fondue

—  GUM CIGARS:
Long slabs of chewing gum with a paper cigar ring around them were all the rage with kids in the 70’s.  The stigma of smoking and kids, and the politically correct police have made these pretty much non-existent.  They usually came is 3 or 4 colors and were huge pieces of gum at a great price.

 

— TUNA NOODLE CASSEROLE:
A source of horror for many kids, this was a popular dish, made by mom or grandma.  Whether a holiday or just a family dinner, this dish could strike fear in the hearts of kids everywhere.  Most families on a budget with the inflation of the mid 70’s turned to this cheap alternative to feed the massive family.  It is dinner time! Bread crumbs, cheese, tuna and noodles anyone ?

 

— SUGARY KIDS CEREAL BRANDS:
Remember the days of Count Chocula and Boo Berry?  How about Cookie Crisp, Honeycombs and Super Sugar Crisp?  From Fruit Loops to Waffle-o’s, many 80’s flash in the pan sugar cerals were named after TV shows of movie characters.  Thankfully for kid’s teeth. those cereals are not mainstream anymore.

You aren’t cool until you have one of these

 

— RESTAURANT CREDIT CARDS:
Go ahead and put it on my account, the suave businessman of 1978 said to the waiter as he passed them a car that said ” The Paragon.”  This was no regular credit card, this was a status symbol and popular at the fancy restaurants, including The Pine Club.  We don’t see these house accounts much anymore, but there was a time that if you were a somebody if these were in your wallet.

 

Rock Candy

— ROCK CANDY:
These were like a science experiment.  Someone taught someone and the next thing you know kids were making this crystal candy at home with their parents or just buying  it at candy shops (another thing you don’t see much anymore).  This was also typically kids first experience with a “hot spicy ” food as the cinnamon flavor could sometimes come out too hot and light up your mouth.

 

— THE EASY BAKE OVEN:
It used to be every girl wanted one and every brother wanted to sample the cake or brownie baked in this contraption.  It was almost too good to be true.  Kids were told you could make your own desserts in this “Easy Bake Oven.” Are you telling me I can make brownies and cake in this little conveyor belt oven that uses heated bulbs to cook with?  Other family members usually got involved, especially when it was time to sample the baked goods.

Iconic Toy of yesteryear

Honorable mention items include : Nestle Quik Chocolate Milk Mix, Pop Rocks, Pineapple Upside Down Cake and Kool Aid.

Well there you have it, a few fun flashbacks to days of yesterday.  Are you a Dayton Foodie?  Then follow Food Adventures on Facebook by clicking HERE?  We are Dayton’s go to food blog since 2008.  Come back each and every week for an exclusive article right here ONLY at Dayton Most Metro.

Drinking out of the hose

PDQ drink mix

 

Ambrosia

Tuna Noodle Casserole

Cereals

Cookie Crisp

New Menu Items at Smokey Bones

By

Burnt Ends Appetizer

Smokey Bones on Miller Lane is kicking off the new year with an updated menu. New selections for 2020 include some comfort food favorites.

Smokey Bones is looking forward to an exciting year.  They are overhauling the menu and getting to the core of great BBQ and Grilled Steaks.  Stay tuned for more innovations, on old classics.  Expect more menu additions later this year.   The changes are inspired by Corporate Chef Howard Kleinberg, a veteran barbecue restaurateur and former Chef at Shula’s Steakhouses.

 

NEW MENU ITEMS:

BURNT ENDS APPETIZER:

Fried Bologna Sliders

Flavorful pieces of meat cut from the “point” half of a smoked brisket. These are quintessential barbeque, using a secret in-house blend of rubs created by Smokey Bone’s Pitmasters extraordinaire.  $12.99

 

SMOKED BOLOGNA SLIDERS APPETIZER:
New take on an old favorite, so savor this flavor.  Thick cut bologna slathered with Carolina barbecue and served on a slider bun with coleslaw and a pickle.  $8.99

 

HOUSEMADE BBQ CHIPS APPETIZER:
 A big serving of house-made chips seasoned with Smokey Bones’ signature barbecue seasoning and served with a trio of dipping sauces (chunky blue cheese, barbecue, and chipotle ranch). It is a nice kic

BBQ chips

koff to a meal  $9.49

 

TENDERLOINS MEDALLIONS APPETIZER:
Twin 4oz Tenderloin Medallions, grilled to order and served with red wine sauce and a choice of two regular home style sides. This is the deluxe stuff and the quality is there.  $26.49

 

SKILLET CHOCOLATE CHIP COOKIE DESSERT:

Twin Medallions

Gooey and freshly baked, this dessert is a warm end to your meal.  House-baked, and served with vanilla ice cream, caramel and chocolate topping, you will be in heaven.

 

Smokey Bones will continue to serve their premium meats smoked in-house daily as well as fire-grilled burgers, steaks and salmon.  They sill offer their famous barbecue ribs, hand-pulled pork, beef brisket, slow-smoked sausage, barbecue chicken, or sliced turkey.  Signature sides include like the barbecue baked beans, creamy cole slaw or fire-roasted corn.   Of course they have their beer, wine, hand-crafted cocktails and dessert selection too.

 

Skillet Cookie

ABOUT SMOKEY BONES:
Dayton’s Smokey Bones Restaurant is located at:
6744 Miller Ln, Dayton, OH 45414
Hours are 11am -2am everyday

Smokey Bones Fire & Grill is a full-service restaurant  in 61 locations across 16 states. They brunch, lunch and dinner and have a full-bar featuring more than 40 bourbons and whiskeys, 40+ beers and signature, hand-crafted cocktails. Known for their Barbecue, it is slow-smoked, fire-grilled and available for dine-in, pick-up, online ordering or catering delivery. Headquarters are in  Boca Raton, Fla.- based Sun Capital Partners.  sister restaurants include Boston Market, Friendly’s, Johnny Rockets, and Bar Louie.

8 Things to Put in Your Mouth at Midnight Tonight

By

While all of you foodies are toasting New Years Eve, you may want to make the best of that moment.  What will be in your hand and your mouth at the stroke of midnight going into 2020?

May FOOD ADVENTURES suggest some of our tastebud favorites to accompany your rendition of “Auld Lang Syne.”

 

HERE’s TO YOU! HAPPY NEW YEARS!

 

Here are 8 things to put in your mouth at midnight tonight!

1) VERDI RASPBERRY SPARKLETINI:
The drink that takes the Dayton Italian Fall Festa by storm each year.  Available at Arrow Wine.  It is a Raspberry Champagne in the Malt Liquor Section.  Go figure, .. warning it’s addictive, get 2 bottles.

 

2) BELLE OF DAYTON GIN AND TONIC:
1 part Belle of Dayton gin, to 3 parts tonic.  Serve over ice with a lime wedge garnish.

 

3) AN OHIO OLD TIMER COCKTAIL:
3 fl oz of Cleveland Whiskey, 1 fl oz Ohio Honey or Maple syrup
Shake, and strain into a chilled cocktail glass.
Garnish with a thin apple slice.

 

4) DOM PERIGNON:
What the hell.. no better time than New Years…  If you have never tried this expensive Champagne before, you can cross it off your bucket list.  Prepare to be underwhelmed for just under $200 a bottle.

 

5) ICE BURG XMAS ALE from STAR CITY BREWING:
Get to Miamisburg and get a growler of their spiced Xmas Ale.   Keep some aside chilled, until the ball drops!

 

6) WHITE CLAW:
The sparkling drink that has caught the US by storm.  These tall cans ignite 21 year olds to cougars in a frenzy of fizz.  White Claw flavors include Raspberry, Black Cherry, Mango, Lime and Grapefruit.  Guaranteed to go fast in your cooler at any New Years Party.

 

 

7) BUCKEYE VODKA NEW YEARS JUICE:
1 oz Buckeye Vodka, 2 oz Cranberry juice, 3 oz champagne on the rocks – garnish with any fruit

 

8) MILLER HIGH LIFE CHAMPAGNE BOTTLED BEER:
Nothing says sipping the “champagne of beers” from a seasonal champagne bottle from Miller Brewing Co.

 

Party on – and have a HAPPY NEW YEAR .  Be safe and Uber if you need to!

 

Food Adventures is on Dayton Most Metro each week with a feature article.

CATCH US ON TWITTER CLICK HERE

and INSTAGRAM BY CLICKING HERE

 

OHIO OLD TIMER DRINK

 

 

 

 

Last Minute Gifts for Foodies!

By

Esther Price is a great last minute gift

Oh no!  You for got someone on your Christmas List or you have to grab a last minute gift for a party host.  What to do, what to do?  If they are a Dayton foodie like you, we’ve got some answers!

Food Adventures is here to tell you about last minute Christmas gifts, your foodie friends or family that you will love.  You should be able to grab most of these gifts up until dinner hour Christmas Eve.

Flying Pizza T-shirts are great gifts

LAST MINUTE CHRISTMAS GIFTS FOR FOODIES !

— ESTHER PRICE MILK & DARK ASSORTED CHOCOLATES:
This is the “gold standard,” literally.  For $15 you can get a great box of classic chocolates which weighs 16 ounces.  If they are really special, then impress them with the $30 superbox of assorted milk and dark chocolates which weigh 32 ounces.  Guaranteed to make any Christmas brighter!  Easy to grab at any Kroger – late hours on Christmas eve!

 

— T-SHIRT FROM AN ICONIC FOOD SPOT:
Depending on what this foodie loves you can run in and run right out of a

5 Way Represent

few restaurants here locally with a classic t-shirt they will be proud to wear and show of their love for a particular spot.  The best T-shirts include:
SKYLINE CHILI – your coney head friends will flip for these cheap t-shirts!
MARION’S PIZZA – that famous green shirt oozes Christmas!
SUBMARINE HOUSE – who would’t love a shirt bragging about “16 inches of heaven?”
FLYING PIZZA – another cult place with great t-shirts and pizza since 1971

 

— GRAB A POUND OF COFFEE AT THE DRIVE THRU AT BOSTON STOKER:

Use the Drive thru !


Your butt won’t have to get cold or even leave the car on this one.  Just drive through the drive thru at Boston Stoker in Centerville on N. Main Street, across from Benham’s Grove and make the slickest heist of the Holiday Season – May we recommend these 3 ground coffees – Highlander Grogg, Hazelnut and Snickerdoodle.  Seasons Sippings!

 

— FROZEN PIZZAS FROM CASSANO’S:
Available at Kroger and the Stroop Rd Cassanos, these frozen pizzas from Cassano’s are rare and fun.  Partially cooked, you literally have to warm them up and brown them.  Classic pizza choices include Cheese, Pepperoni and Deluxe!  Yes we are saying show up with a cold gift.  Last minute emergencies mean gutsy calls sometimes. Order them online and send them HERE.

 

—PRE-MADE GIFT BASKETS at DOROTHY LANE MARKET:
From Dayton items, to fruit baskets, grab your favorite at DLM.  Some have Jumps Peanuts and Killer Brownies, and others have produce and nuts.  Check over the selection and grab one to go.  Various spectacular choices and sizes abound!

DLM baskets

 

— PRE MADE GIFT BASKETS at DISALVO’S DELI:
Wine, pasta, cheese, olives, dressing, sauce, Italian meats or any other thing you can think of.  Owner Ronnie and his deli staff can always customize a basket, or you can grab one already made-up on the shelf.  In a wonderland of imported Italian goods, this is a great spot for that gourmet on your Christmas list.  Located at 1383 E. Stroop Rd. in Kettering, this gift has the potential to be a home run.

 

More Great Foodie Gift Idea’s You Can Purchase online:

A Vietnamese Food Adventure 

Mon, Dec 30th 6:30 at Little Saigon

4 Course meal will be served and the owners will share their story of coming to America, the sacrifice, harrowing escape and eventual triumph.
Tickets are $27 and can be bought online. 

Jungle Jim’s Barrel-Aged Beer Bash

January 18 7:00pm – 9:30pm

Barrel-Aged Beer Bash celebrates the art of barrel-aging by bringing together barrel-aged beers of all kinds. From light and funky to sour and bright or deep, dark, and roasty, there’s something for everyone to try and enjoy! Tickets $50, buy online

Bloody Mary Showdown

Sun, Jan 26th noon – 2pm at Mandalay Banquet Center
Local bartenders compete for the Best Bloody Mary title and you’re the judge.  General admission tickets $30, VIP Tickets $50 Buy Online

Winter Beer Tour

This overnight trip starts at Crooked Handle on Feb 8th  and then you’ll board a bus to 6 Columbus breweries with a hotel stay at BrewDog Hotel and Brewery
Starts at $227/person. More info here

 

Big Cheese Festival

Jungle Jims February 8 and 9, 2020 | 12:00 PM – 5:00 PM
The best and the brightest of the cheese and charcuterie world for you to taste, enjoy, and savor with expertly-selected beer and wine pairings. Family-friendly and crafted for enthusiastic amateurs, connoisseurs, and fanatics alike, the Big Cheese Festival is the premier event for fromagers everywhere! $15 general admission, $75 VIP

Hoagie’s Pizza House Quietly Turns 50

By

Hoagie’s Pizza House – Front Door

How could Dayton have a pizza place for 50 years, and most people have not been there ?

Hoagies Pizza House on North Dixie is doing just that.  This relatively unknown pizza parlor is celebrating 50 years in business.  We knew we had a Food Adventure at hand !!

Let’s break it down with our original bullet form platform we have used since 2008.

 

HERE’S THE SKINNY on HOAGIES PIZZA HOUSE:

— There is one Hoagies Pizza location that is left.  It is located at 6128 North Dixie Drive.  Other  locations in

We loaded up this pizza !

Dayton on N. Main St, Airway Rd, and Brandt Pike have closed over the years.

— They do a lot of business, when patrons get “to go” orders then drive across the street from the Dixie Twin Drive In Theater.   Pizza and car drive in’s are a great combo.

— There is a small dining room inside if you go up a few steps.  Most orders look like they are placed “to go.”

— Hoagie’s Pizza Dough is made fresh each day, as is the sauce.  Family owned for 50 years, and dough is made by the same family.

We have now been to Hoagies Pizza House three times to get exclusive photos and scoop as always.  Not a drive by, we have eaten our way through each visit.

After sampling most of the menu, we have come up with “Must Eats” for every Dayton Foodie to enjoy.

Lasagna

“MUST EATS” at HOAGIES PIZZA HOUSE:

— THEIR PIZZA, ANY PIZZA , ANY TOPPINGS:
Whether it is the deluxe, or a pepperoni, this is the main attraction.  One of the best pizzas we had here was a pepperoni, anchovy, onion, green pepper and mushroom pizza.  It was epic.  May we suggest extra sauce and well done on all you pizzas?

 

— THE LASAGNA:
It has a meat sauce and is served with a salad.  This baked dish wan much better than we expected.  Lots of gooey cheese and sauce, it was a little like our grandma’s lasagna.   Get an order of garlic bread and go to town on this dish.  It might be worth asking for extra sauce, because there is plenty of cheese on this bad boy.  They even give you packets of Parmesan Cheese too.

The Famous Hoagie

 

— THE FAMOUS HOAGIE SANDWICH:
This is their most popular sub or sandwich on the menu.  Meats include Ham , Salami and Pepperoni, served with provolone cheese, onion, tomatoes, lettuce and green peppers on a toasted french sub bun.  Other toppings include hot banana peppers, green olives and mayo.

 

We finally got to try Hoagie’s Pizza House, 50 years in the making !   Don’t wait as long as we did to try this pizza !

Inside Hoagies Dining area

Give it a carryout shout yourself, and if you are going to the Dixie Twin Drive In .. fawghetabout it and get a pie for sure.  Pizza and a show is the way to go.

Enjoy !!

Feel free to browse our original photos below.

Catch us here each and every week with a new FOOD ADVENTURE  article!

 

 

Ordering counter

Garlic bread

Lobby

Salad

Pepperoni Pizza

Look at all that pepperoni

Pepperoni, mushroom, onion, green pepper, anchovies

Mushroom Steak

Back door at Hoagies

 

Grandpa John’s Beer Cheese Dip

By

Beer Cheese Dip

Hey all you foodies out there… This is the Big Ragu from the Food Adventures blog.

Today we share a recipe you can put to use this Holiday Season.

This one comes from the secret vault of Big Ragu’s family.
Dusted off and not shared since 1978, it is time for a special treat.

HISTORY OF THE RECIPE:

John J. Miller was born in Arcanum in 1912.  He served in WW2 and was a third shift foreman who retired from

“Grandpa” John J Miller

McCall’s Printing Press in 1976.  Known for his green thumb, handyman skills, and love of auctions and garage sales, he was also a foodie.  From rural foods like Darke County farm feasts, to fried fish at Elder Beerman and eve his rotisserie BBQ, he enjoyed comfort foods.  His family was used to making meals from scratch, so he had  few good recipes up his sleeve.

I know this, because he was my grandfather.

Although he passed away unexpectedly in 1978, when I was 8, I was lucky enough to share times with him playing bumper pool, playing catch, listening to Reds games and cheering on Flyers basketball.

One vivid memory I had was a cheese dip or  “spread” he would make called “Beer Cheese.”

He would mix a batch and keep it in an old washed out margarine container.  It was amazing.  We would sit next to each other on the couch and share the dip while watching TV.  I cherish those memories.

Today I share not only a small recipe with you, but I share a piece of my heart …. My grandfather loved Christmas and I hope this recipe brings joy to a “get together” you have this season.

 

GRANDPA JOHN’S BEER CHEESE DIP

Ingredients:
4 cups finely shredded cheddar cheese
1/2 cup of beer
6 Tablespoons of Tomato Paste
4 Teaspoons Worcestershire Sauce
1/2 Teaspoon of Garlic Powder

Directions:
Let the cheddar cheese stand at room temperature for 30 minutes.
In a medium bowl combine cheese, beer, tomato paste, Worcestershire sauce, and garlic powder.

Beat with an electric mixer on medium speed until combined.

Cover and chill for 2 to 24 hours.

Makes about 3 cups of dip.

Serve with Club Crackers like Grandpa did or Big Ragu’s twist is serve it with Tomato and Basil flavored Wheat Thins.

Happy Holidays and Merry Christmas to you and your family from the Food Adventures Crew.

Enjoy and cherish each day with your loved ones.  We hope you make some wonderful memories this year.

Please look for feature articles from Food Adventures each week, exclusively here on Dayton Most Metro.

 

 

New Years Food Adventure Dinner – LITTLE SAIGON

By

Monday night December 30th, at 6:30pm will be an epic night at Little Saigon on Woodman Dr.

For just $27 you can be a part of this one time only New Years Vietnamese Dinner event!

***TICKETS ARE PREPAY ONLY ONLINE – CLICK HERE FOR TICKETS***
(LIMITED SEATING AVAILABLE- GET YOUR TICKETS NOW)

This Food Adventure Dinner will feature a 5 Course Vietnamese Dinner and stories of survival from the owner of the restaurant and their family.  Learn about the sacrifice fear and tragedy surrounding one family’s struggle for freedom and their eventual triumph in the United States.  Great story telling and fantastic, authentic Vietnamese food.  We have developed a perfect menu for a cold night leading into the New Year.

5 COURSES INCLUDE :

Veggie Spring Roll

—VEGETARIAN SPRING ROLL:
Crispy, golden fried and served with a vinegar dipping sauce.

— SOFT SHRIMP ROLL:
Authentic soft roll, with a clear wrapper filled with shrimp, pork, vermicelli noodles, cilantro and more.  Served with a brown peanut, hoisin sauce.

— VIETNAMESE DUMPLINGS:
Pork filled pot stickers, served with a soy, ginger, onion dipping sauce.

— MEAL SIZED PHO SOUP:
Your choice of vegetarian or up to 3 meats – Shrimp, Chicken and Pork
Your choice soup noodles – Clear Thick Rice Noodles or  Thin Egg Noodles like thin spaghetti
Your choice of spice level – from zero  to 5 , with 5 being the hottest. Warning, spice level is high so error on the side of caution with your spice level.

—DESSERT CHOICE – Made with fresh fruit (choose one):
Fried Bananas
Mango Smoothie
Pineapple Smoothie
Strawberry Smoothie

*DINNER INCLUDES WATER.
* TEA and SOFT DRINKS ARE EXTRA COST
*GRATUITY NOT INCLUDED
****YOU ARE ALLOWED TO BRING IN YOUR OWN ALCOHOL

FOOD ADVENTURE EVENT AT LITTLE SAIGON

Soft Shrimp Roll

WHEN: MONDAY DECEMBER 30th at 6:30pm
WHERE: LITTLE SAIGON VIETNAMESE RESTAURANT – 1718 Woodman Dr, Kettering
WHAT: 5 Course Vietnamese Dinner and the restaurant owners share the family’s story of surviving war torn Vietnam, and their harrowing experience to get to the United States.
COST : $27 per person – gratuity not included


***TICKETS ARE PRE-PAY ONLY ONLINE — BUY TICKETS BY CLICKING HERE***

Seats are limited for this one night only, special dinner.  Don’t miss out on this incredible tale of a local family and their struggle for freedom. Enjoy 5 authentic Vietnamese food courses and family recipes.  Warm Pho and stories to warm the soul.  This Food Adventure Dinner will begin promptly at 6:30pm.  We look forward to this unique night as we enter our 12th year of Food Adventures.

For more Food Adventure info – “Like” us on FACEBOOK by clicking HERE.

11 years of Dinner events !!!

Packed house at Food Adventures

 

 

 

Thanksgiving Tips for Foodies!

By

It’s turkey time again, so listen up foodies and party hosts.  We have some last minute tips and tricks for all Dayton area foodies out there !

We have some fun ideas for you to consider this year to make your Thanksgiving the best possible Food Adventure.

Now for the feather ruffling  and gobbleteegok…

 

THANKSGIVING TIPS:

Turkey !!

—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

—Use coiled up aluminum foil under the turkey if you don’t have a rack for your roasting pan.

—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.

The Big Ragu is a Turkey !

—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!

—Side dishes that are served at room temp and can be done ahead of time. This leaves valuable oven/stove top space.

—Stuffing and au gratin potatoes are great done a day ahead and warmed up before dinner. This really helps save oven space considering they need to cook for an hour usually

—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.

—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.

 

THANKSGIVING TRICKS:

Turkey Leg !

—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 !

—Avoid a soggy pecan pie crust by layering the bottom of the crust with a some pecans.

—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.

—Time constraint? Put store prepared food in a tupperware container and bring it.  Oh you naughty thing!

Beautiful Bird

—Glazing your turkey in the last 15 minutes of with Balsamic Vinaigrette gives a crispy skin on your turkey and amazing color.

—No time to brine your turkey?  Soak the turkey for 30 minutes in orange juice to get great results.

—Hollow out a pumpkin for a serving bowl or an ice bucket for wine!

 

The holiday is once a year so enjoy yourself… but for those who don’t want to over indulge, here are some tips:

 

 

HEALTHY TIPS:

Veggie tray

—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.

—Switch Cauliflower Mashed Potatoes or Mashed Sweet Potatoes instead of regular potatoes to save on calories

Antipasta plate

—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.

 

—Try serving grilled marinated asparagus and portabellas  with a creamy buttermilk dip with lots of raw veggies too. Marinate the asparagus and portabellas in

Pumpkin Pie Cheesecake

orange juice, olive oil and garlic. Let sit over night in zip lock bags. Grill in the morning (season with salt of course). Serve with Belgium endive leaves, carrots, celery.

The key is make Thanksgiving about your favorite foods and spending it with your favorite people. It is a a special rare time and a few tweaks can help you enjoy it to the fullest.
For more “Food Adventure” features, come back to DaytonMostMetro each and every week for another exclusive article .
We wish you and your family a Happy Thanksgiving!  May you enjoy the Holiday with loved ones and reflect on a year that you are thankful for. Cheers to happy Food Adventures on the horizon!

Food Adventures Air Fryer Recipe: Chicken Parm Balls

By

A Finished Parm Chicken Ball

Hey all you Miami Valley foodies!!  The Food Adventure Crew is back at it with a last minute recipe for Thanksgiving.  This time it is an Italian classic for all “youse guys”out there with air fryers!

Jackie recently got an air fryer and absolutely loves it.  She felt compelled to share this easy and delicious recipe which is a perfect option for a unique Thanksgiving side, or a feature in an upcoming pasta meal you are planning.

This hungry Italian mom knows her parm, and now you will too!

 

Without further delay we present to you one of our favorites …

JACKIE’S CHICKEN PARM BALLS (The Air Fryer Edition)

INGREDIENTS: (makes about 10 Parm Balls)

Placing the cheese inside

1lb ground chicken
1 egg
1/3 cup Italian breadcrumbs
1/4 cup parm/Romano
1 tsp of dried parsley
1 tsp garlic powder
1 tsp black pepper
1/2 tsp salt
Dash of red pepper flakes

2 cups Panko bread crumbs (for rolling)
1 tbs Olive oil
2 mozzarella sticks cup up into chunks (5 each) and frozen

DIRECTIONS:
—Mix the first nine  ingredients together and let sit for 10 minutes. It’s a wet mixture so the breadcrumbs need a few minutes to help give it more structure.

 

—Take a large spoonful of mixture and place a chunk of cheese in the middle. Roll the meat around it to form a ball.

Ready for the Air Fryer !

 

—Toss the Panko bread crumbs with olive oil and roll the balls in it. This will also be when you can better shape the balls as they won’t be as sticky.

 

—Air fry for 12 minutes (turning once half way) at 400 degrees.

 

There you have it. A cutting edge recipe for the new air fryer.  If you are considering getting an air fryer, Jackie definitely recommends it.  She uses hers often and has been experimenting with various foods and recipes.  So far so good!

 

Read our Food Adventures articles each and every week, right here,  EXCLUSIVELY on DaytonMostMetro.com.

 

Until then have a HAPPY THANKSGIVING from our Food Adventure Crew: Jackie, The Big Ragu and Jessie!

Rolling the balls in bread crumbs

Formed and ready to fry

Fried to a golden brown

Serve as an appetizer or with pasta !

One of Jackie’s first experiments with chicken parm balls was this batch..

Thanksgiving Recipe – Easy Peazy Peanut Butter Pie !

By

Easy to Make Peanut Butter Pie

Hey fellow foodies !

Looking for a quick dessert to bring to family Thanksgiving that will please the masses?

It is really easy, too!  The old favorite “Peanut Butter Pie”  is simple, fun to make, and fairly inexpensive.

Let’s dive into this Food Adventure head first, and waste no time getting into this scrumptious recipe.

 

PEANUT BUTTER PIE RECIPE

INGREDIENTS:

—1/4 teaspoon of Pure Vanilla Extract

INSTRUCTIONS:

  1. Mix the cream cheese, confectioners’ sugar, vanilla extract and peanut butter together until smooth.
  2. Fold in 1 of the whipped topping containers.
  3. Spoon the mixture into the graham cracker crust.
  4. Place the remaining whipped topping inside the 2nd container over the top of the peanut butter mixture
  5. Garnish with the peanut butter cups.
  6. Chill for at least 2 hours or overnight before serving.

Voila ! There you have it …

HAPPY THANKSGIVING from The Food Adventure Crew: JESSIE, THE BIG RAGU and JACKIE !

Follow us on Facebook by clicking HERE, 8,000 followers can’t be wrong !

Enjoy Food Adventure EXCLUSIVE articles right here at Dayton Most Metro each week !

Our Food Adventure Crew Talks Turkey

By

Thanksgiving is almost here, and like everyone else, the Food Adventures Crew is getting ready for one of our favorite feasts of the year.   Today, we feature some fun Dayton Thanksgiving Trivia.   Share some of these at the table this holiday with family and friends.

HAPPY THANKSGIVING TO ALL YOU FOODIES OUT THERE !

 

 

 

THANKSGIVING TRIVIA:

—Thanksgiving is always the 4th Thursday in November.

—People eat more on average on Thanksgiving than any other day of the year.

— The average person consumes 4500 calories on Thanksgiving

—Stuffing is what you put inside the bird, and dressing it what you serve and cook outside the bird.

— 54 Million people or 16% of the nation will be traveling this Thanksgiving.

 

HISTORY OF THANKSGIVING:

—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.

—Pilgrims did not wear buckled hats.

— At the first Thanksgiving they had spoons and knives, but forks weren’t invented until 10 years later !

—Thomas Jefferson thought Thanksgiving was a ridiculous idea for a holiday.

— 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.

—Abraham Lincoln made Thanksgiving a National Holiday in 1863

—Football was played on Thanksgiving starting with Yale and Princeton in 1876.

— In 1924 The Macy’s Thanksgiving Day Parade began with 400 employees marching in New York City. No large balloons, only live animals from Central Park Zoo.

 — Both Harry S.Truman, and John F. Kennedy are credited as the first Presidents to “pardon” a Thanksgiving turkey, depending on which source you believe.

 

TURKEY TRIVIA !

Deep Fried Turkey

—The age of the turkey that you are eating is usually between 14-20 weeks old.

— Turkeys can run 20 miles per hour when scared.

— The average turkey weights 15 pounds.

—The largest turkey ever raised was 86 pounds and was the size of a large dog.

— Benjamin Franklin wanted the Turkey and not the Eagle to be the national symbol of the USA.

—Local farm Bowman and Landes in New Carlisle raise over 80,000 free range turkeys each year and has been in business since 1948.

—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.

—Turkey can be substituted for Chicken in almost any recipe.

— On the West Coast of the USA, Dungeoness Crab is used instead of turkey

—Minnesota raises the most Turkeys in the U.S.

—Approximately 280 million turkeys are eaten every Thanksgiving.

— TV dinners were invented because of Thanksgiving in 1953.  Swanson had 260 tons of extra turkey after the holiday and a salesman suggested they should package it onto aluminum trays with other sides, and the first TV dinner was born!

—Turkeys have been known to drop dead at the sound of passing airplanes.

— After walking on the moon, Neil Armstrong and Buzz Aldrin’s first meal was roasted turkey from foil packets.

 

HAPPY THANKSGIVING from the Food Adventure’s Crew.  Jackie, Jessie and the Big Ragu are thankful for our social media followers, the people who attend our food events, charity relations, cooking classes, and festivals.  We hope you are surrounded by loved ones, family and friends this holiday season.  We hope it is an unforgettable Food Adventure.

Please “like” our Facebook Page by clicking here and get more fun food photos from around the Miami Valley !

We are thankful to have exclusive feature articles right here on Dayton Most Metro each week!

Look for some upcoming  Thanksgiving recipes next week.

 

 

Smart Mouths Love Food at Smart Aleck “Voltzy’s” + ***win $20 Gift Card***

By

We ordered a tray of different burgers on our last trip

Many foodies in the Miami Valley know the unforgettable hamburger cooker in Moraine named Rick aka “Voltzy.” He has been through a lot in the past year health wise, but is still going strong with his Hamburger and Rootbeer Stand.

Known for his sharp tongue, and slapping ground chuck and onions with a spatula, Voltzy has become a Dayton Icon over the past 30 years.  He is the Smart Aleck that smart mouths locally have grown to love.  Take his teasing in stride.  This is his “schtick”and when he gives you grief, it means he likes you.

This month we thought we would urge our readers to visit Voltzy.  He is back open after the recent setbacks and illness and the food is still great.

Voltzy at the Grill – his natural habitat

This week he starts serving some of the best hot soups you will ever try.  Whether you have never been there, or if you are a longstanding regular, please try and stop in at least once or twice this month and get some of the best burgers in America.

To show our appreciation for you helping him out, Food Adventures is gonna give away a $20 in Voltzy food to two different foodies !

****COMMENT BELOW FOR A SHOT AT WINNING $20 WORTH OF VOLTZYS FOOD ! ****

 

4668 N Springboro Pike, Moraine

THE TRUE STORY OF THE BEGINNING OF VOLTZY’s:
Growing up in Ft. Wayne, Indiana he learned his burger craft from his grandfather.  Grandfather Voltzy had a small restaurant in Ft Wayne that was open 24 hours a day.  It was started in 1917 and he was extremely successful.  After Rick moved to Dayton, he wanted to get a restaurant started in honor of his grandpa.  Thirty years later he is still cookin.’

 

FROM TRAILER TO ROOTBEER STAND:
In 1988 he started serving burgers out of a 12 foot trailer.  It was parked outside Driftwood lanes.  The trailer grew to 16 ft then 24 ft, and in 2013 he built the Root Beer Stand on 4668 Springboro Pike.

This guy had a double hog Heidelburger and ate it all.

 

VOLTZY CHALLENGED WITH HEALTH ISSUES:
After a bout with diabetes he had to have 3 toes amputated over the past few years.  He is recovering and is back serving customers at his full business hours.

As always, our patented Food Adventure bullet points will give you the scoop on this Dayton Dining Legend.

 

HERE’S THE SKINNY ON VOLTZY’S ROOTBEER STAND TODAY:

—OPEN 11am-2PM Monday – Saturday

The sandwich that did it all – The Cheeseburger (we added ketchup behind his back)

—It is highly recommended that you call your order in – they take orders starting at 9am.

— The beef is ground fresh everyday for 31 years and when it is soup season, they are also fresh homemade everyday.

 

Voltzy has a huge menu – so here are our patented “Must Eats” to help you wade through the offered items.

We know because we have actually tried everything on the menu, and as always, that’s why our photos are original and not borrowed.  It sets us apart.

 

MUST EATS AT VOLTZYS:

— 10 CHEESEBURGERS For $12:

The 20 oz Hog Cheeseburger – they always finish it !


This is his hallmark.  Ten sliders with grilled onions, cheese and sweet heat sauce.  These are the burgers that put this man on the map.  He has the best burger in Dayton, hands down.  Why?  He grinds the meat daily and his grilling and steaming process has been perfected over the years.  Lets put it this way, his food is so good he can playfully insult people and they come back for more.  Probably our favorite burger.

 

— THE 20 oz HOG CHEESEBURGER:
Voltzy’s version of a Whopper… and it puts Burger King to shame.  This HUGE burger has a big bun and is topped with grilled onions, cheese, and sweet heat sauce.  When you start eating you think, “my goodness this is the biggest hamburger I have seen..” Then it tastes so good you find yourself finishing it.  Yeah, you will surprise yourself.  If you have a big appetite, we promise this will be one of the best burgers you have ever tried.  He named this burger after his ex wife, and the double hog and triple hog burgers after his 2nd and 3rd wives !  This is our other favorite burger.

The Betty Ann

— THE BETTY ANN CHEESEBURGER:
This is like a Big Boy, however it is 3 times better.  This is a double slider generously topped with double cheese, raw onion, mayo and pickles.  We just had one of these last week and again were blown away.  One of the best burgers we have ever eaten.  The taste of the onion, pickle, mayo and his fresh ground chuck is simply fantastic.  He named this sandwich after his mother.

 

— CABBAGE ROLL SOUP (ONLY IN WINTER):

We are in love with his Cabbage Roll Soup


Slightly spicy, this homemade soup is an original recipe.  We noticed that he uses his freshly ground beef, and freshly steamed cabbage in this incredible broth.  Served in a Styrofoam coffee cup, we suggest you get two of them.  He sold hundreds of gallons of this soup last year.  One taste and you will see why it might be the best soup in Dayton.  Voltzy says if you try this soup, you will wake up singing the song “Touch Me in the Morning.” Whatever the hell that means.

 

Inside the Slammer Wrap

— THE SLAMMER WRAP:
Large burger with ham, sweet heat sauce, horsey sauce, grilled onions, and melted cheese inside a wrap.  Good item if you are on the go and dont want a gooey mess.  Unmistakable Voltzy beef taste and those wonderful condiments, make this a “must eat.”  Remember if you vary from the ingredients on any menu item, he will give you grief, but he will eventually cave in.

 

— THE PHILLY CHEESESTEAK:
Philly meat with peppers, onions and horsey sauce on a sub bun with cheese on top.  An overstuffed, finger licking good sandwich, that will knock your socks off.  This gooey, cheesey hot mess is not recognizable as a philly cheesesteak.  You gotta just grab it and go in like you are storming a castle !

 

— THE PATTY MELT:

Patty Melt

Another popular choice at Voltzys.  Its a burger on a Rye bread with onions and melted cheese.  He usually doctors it up with a little sweet heat and horsey sauce.  We have a lot of friends that swear by this sandwich.

 

— THE HEIDELBURGER:
A larger Double Cheeseburger with egg and bacon on the sandwich. This one is very popular and is a nice meal in itself.   Add a bottle of Frostie Root Beer and you are in heaven.

This is a Double Hog HeidelBurger usually it is just double cheeseburger meat

 

It would also be heavenly to win a $20 gift card to Voltzys….

**** COMMENT BELOW on WHY YOU COULD USE A $20 GIFT CARD TO VOLTZYS and WE WILL PICK 2 WINNERS AT RANDOM, NEXT WEEK **** ONE ENTRY PER PERSON

Even if you don’t win the gift cards, make sure you stop in and visit Voltzy.  May we recommend you wash down all your favorite foods with Frostie Top Bottles of Root beer?  He has them cold on site.  His crinkle cut fries and onion rings are also favorites.

Bottle of Root beer and 10 cheeseburgers

Remember during the winter he has soups and the entry is in the lobby with no tables or seating (to go only).  But in the summer and warmer months, he opens the patio for picnic table seating.  It is a great place to people watch and observe Voltzy harassing his guests.

Thank you for reading our weekly Food Adventure article.  We are featured right here on Dayton Most Metro, every week with an EXCLUSIVE article.  We try and visit the best places in Dayton and share our favorites.  No rules here !

For your daily dose of Dayton Eats, visit us on Facebook by clicking HERE.

 

 

2 Hogs – 20 ounces of beef each

The 14 pound BILL CLINTON DIVORCE FINALE BURGER

10 cheeseburgers, fries and onion rings !

We were hungry !!

A Hog Heidelburger ! 20 oz of beef ,bacon, egg, onions, cheese , condiments & oh boy you are on your way

Double Hog – 40 ounces of beef

A Betty Ann burger and Yuna Lee burger (has onion ring on it )

Voltzy Hog means he puts ham on it .

The Murph double cheeseburger. (has peppers on it)

The Stephy is ham, bacon and a split sausage