Dayton937

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

Food Adventures

New Owners at Jimmy’s Italian Kitchen, Same Great Food

By 1 Comment

Mira is the new owner of Jimmy’s Italian Kitchen. But it’s o.k., she is family!

Italian Food in an old Taco Bell Building?  Answer: Hell Yes !

Would you ever think a full service Italian spot would work in an atmosphere like this?  Jimmy’s Italian Kitchen is doing just that.  They pull it off, and the food will soon make you forget about anything else.

The restaurant has just changed ownership, but Jimmy has kept it “all in the family.” And in Italy, the family is a good thing.  What can you expect with the new ownership?  The answer is the same filling, homemade Italian comfort food that Jimmy has been cranking out of that kitchen for years.

So, you want a Food Adventure like the Old World that you can sink your teeth into?  Then get ready to experience a diamond, that not many Dayton foodies know about.

But you.. you know.. because  your Food Adventures Crew has the scoop from many visits to Jimmy’s.

 

HERE’S THE SKINNY:

— Mira is the new owner and a relative of Jimmy.   She took over the restaurant about 2 weeks ago, so Jimmy could focus 100% on his new restaurant in Huber Heights called “DeRoma.”

— The family who owns the restaurants immigrated to the United States over the past 15 years.  They are part Italian, part Albanian and part Croatian.  They cooked in Italy for decades before moving to Dayton.  Their time in Europe is the biggest influence on the restaurant’s Italian and even NY Style recipes.

The Fried Calamari appetizer will go fast at your table !

— The same family owns other popular Italian places in town like Palermo’s and Troni’s 

— Yes, the restaurant is a former Taco Bell building on 3002 Woodman Dr., but don’t let that stop you from visiting

— Jimmy’s Italian Kitchen has a decent wine selection, Italian Beer, and freshly prepared daily meal specials.   The specials are mouth watering, one-of-a kind creations.

— All dinners are served with a choice of salad or homemade soup (chicken vegetable or tomato barley).  Take a tip from Hungry Jax – get the chicken veggie soup.  It is from scratch and like your grandma used to make.

— Due to limited seating and a cult following of regulars, it is best to call ahead and make reservations, especially for groups of more than four.

Whether a birthday party, or a quiet dinner for two, you gotta know what to order.  So, here are the best of the best.   Or as we say, our patented.. “Must Eats.”

 

The Pepperoni Roll from Jimmy’s Italian Kitchen. We feel a dip comin’ on…

 

MUST EATS:

 — CALAMARI APPETIZER:  Squid loops deep fried to perfection and served drizzled with olive oil and dashed with Parmesan cheese.  Crunchy, rich deliciousness that must be dipped in the accompanying side of marinara made in-house.

 

— PEPPERONI ROLL: You hardly see these in Dayton.  And this one might be the the best one in town.  Pepperoni and sausage rolls are common place in New York City or Upstate NY.   In Ohio, they are hard  to find.  Try this specialty that is usually only found at Italian house parties.

 

We’ve got eyes for their Pizza Pies ! And mouths too…

— MANICOTTI: or “monocot” as some Italian foodies say, is a must eat at Jimmy’s Italian Kitchen.  These tubes of cheese filled pasta come with choice of  meat side (a meatball or Italian sausage).  This meal is served scorching hot, and fresh from the oven.  Good thing they serve those addicting buttery rolls to dip in the sauce to test the dish until it cools.  Although he loves all of Jimmy’s must eats, The Big Ragu says this is his favorite dish.

 

— PIZZA: From pepperoni to anchovies, you cant go wrong with this crust, made fresh daily.  The key to their great pizza?  It’s the tangy, housemade tomato sauce.  “The King” goes on record as this being his favorite must eat at Jimmy’s Italian Kitchen.

 

— EGGPLANT PARMESAN: A real, authentic recipe that is phenomenal.  This huge meal consists of Fried Eggplant doused in mozzarella cheese and marinara sauce, with a side of pasta.  This delicious plate is guaranteed to fill up even the biggest appetites!

 

Holy Moley, That's a Good Cannoli !

Holy Moley, That’s a Good Cannoli !

— CANNOLI:  Jimmy’s spin on the traditional Italian dessert is a heavy drizzling of chocolate sauce on top.  Everything else is pretty much traditional, especially the mascarpone-ricotta cream filling.  Mangia !  whoops, wrong country …Eat up!

 

Honorable Mention:  A non traditional dish, popular in Poland sticks out on the menu, PIEROGIES. They are divine.  These potato filled dumplings are not common in Dayton area restaurants.  These are worth a try for those who are true Food Adventurers.

Stay tuned in coming months for a non-traditional menu addition by Mira….  homemade cabbage rolls.

 

The taste of Italy is in every bite of Jimmy’s Italian Kitchen.  The dishes are hearty, from the pasta choices to the soups.  Get your carb fill, or go for a soup and salad.  Either way the key ingredient is good tasting food in an unique building on Woodman Drive.  Ciao, from Food Adventures Crew !

Check out the photo gallery below where we ate it all from Stromboli to Wheat Gnocchi and even Veal Marsala !

Want more Food Adventure fun from The King, Chef House, Hungry Jax and The Big Ragu ?  Then join the masses following our Facebook feed by clicking HERE !

Follow us on twitter @food_adv  for all your Dayton foodie fun.  No rules, no whining, just eat !

[flagallery gid=123]

Thanksgiving Leftovers? Try These Recipes!

By Leave a Comment

Got gravy and a few other leftovers? We’ve got a plan for you!

Turkey Day is upon us.  The food, the trimmings and all the good things that go with it.  But eventually, the holiday Food Adventure turns into a food hangover.  The “tryptophan” in the turkey will do its trick, leaving you sleepy and stuffed.  Speaking of stuffed, your fridge will be stuffed with leftovers.  But don’t worry, we got your late night cravings and “day after” menu covered.

Hungry Jax, Chef House, The King and The Big Ragu share their best leftover recipes that will keep your stomach growls to a minimum into the weekend after Thanksgiving.

You should be able to make all of these dishes with your leftovers and  a few things you may have laying around in the ‘fridge or pantry.  Substitutions are welcome and encouraged if you have similar ingredients in the recipes listed below.

 

 

**Note:  We suggest eating these dishes in your stretchy pants or sweats while relaxing alone or with family.  That’s the way comfort food is meant to be enjoyed.

Hungry Jax has some Thanksgiving Leftover tips !

Now…. without further delay.. Food Adventure’s presents our….

 

“MUST EAT, RE-HEATS” for THANKSGIVING DAY LEFTOVERS !!

 

First up, our resident mom in the kitchen,

HUNGRY JAX has listed her trifecta of favorite leftover recipes from Turkey Day…

 

— TURKEY SPINACH WRAP with CRANBERRY MAYO
Mix together 1/2 cup mayonnaise and 1/3 cup cranberry sauce.
You can also add some fresh herbs as well to this to give it some more flavor (fresh mint or sage is always delightful!) and salt & pepper to taste!

Take one whole wheat burrito sized tortilla and spread some of the mayo on it. pile on some shredded leftover turkey, spinach and goat cheese. Roll up and enjoy!

 

— TURKEY PANINI

Grab yourself a couple of slices of good hearty bread.

Layer on them sharp white cheddar cheese, cranberry sauce, caramelized onions and shredded turkey (you can even add some mashed potatoes!).
Lightly butter the outsides of the bread and place into panini press or even a George Forman Grill!
If you don’t have something like this you can always just cook it stove top like a grilled cheese sandwich.
Dunk into gravy when eating! You can truly put anything between two slices of bread and grill it! Get creative!

 

— OPEN FACE LEFTOVER TOWER

Take a large sturdy piece of bread.

Toast and then rub a garlic clove against the bread (this gives it a great subtle flavor!

Cut the clove in half and rub the cut side against the toast).

Top the toast with any and reheated all leftovers.

Drown in gravy. Grab a large fork,knife and go to town!

**************************************************************************************

Chef House with a Leftover Turkey Recipe you will Gobble up !

Next we pass the foodie baton to

CHEF HOUSE, who is sharing her expertise for a leftover masterpiece…

It is always a fun challenge to whip up the Thanksgiving leftovers into something totally different and fun.

This time,  I am taking you all back to my culinary school days of living in Louisville KY.

It’s Hot Brown time Chef House style !

 

— HOT BROWN (Open faced sandwich named for the Brown Hotel in Louisville)

Ingredients:

Stuffing (this year I made an apple, sausage and leek stuffing, this should go great with the feta on top of the hot brown).

Turkey

Gravy kicked up with cream and locally produced HouseMade Sriracha

Bacon

Cheese

Crisp up your stuffing in the oven at 375 degrees.

If you are making this for a group of people, use a casserole dish.   If the leftover party is for one, then a plate should suffice.

Once the stuffing is hot and crisp cover it with shredded turkey.

Wisk your gravy with a little cream and HouseMade Sriracha (it needs to be spicy!) and pour over the turkey.

Add chopped bacon and cover with cheese. I like using farmers cheese and feta.

Bake until bubbly and the cheese is starting to brown.

This will be the perfect meal before heading out with family and friends Friday and Saturday night.   SPEAKING OF WHICH – there is a local happening at TOXIC BREWERY those nights.

Join me (CHEF HOUSE) at Toxic Brewery’s Porn or Prawn beer release party.  This is another unveiling of a spicy concoction of beers using HouseMade Sriracha. Big beers call for a big meal beforehand. Enjoy!

**************************************************************************************

Still hungry?? Let our eater from the Air Force, THE KING, satisfy your hungry pains, while warming your heart with this recipe:

 

Try this Incredible Turkey Soup Spin on Leftovers

— LEFTOVER TURKEY SOUP:

SIMMERING INGREDIENTS
2 quarts chicken broth (or mixture of vegetable broth, chicken broth & water)
1 turkey carcass, all meat removed
1 onion, halved
1 carrot, halved lengthwise
1 whole stalk celery
1 bay leaf

STEP 1. PREPARE BROTH: Put chicken broth and other simmering ingredients into a large pot.

Bring to a boil, then simmer about 1 1/2 hours.

Remove turkey carcass from pot with tongs (and discard).

Strain the broth through a fine sieve and discard the solids.

Transfer the broth to a bowl; cover and set aside. You can also prepare the broth the night before and store it in the refrigerator until the next day.

 

INGREDIENTS NEEDED TO FINISH THE SOUP:
2 Tablespoons olive oil
2 garlic cloves, smashed
1 medium onion, minced
1 large carrot, peeled and minced
1 large stalk celery, minced
1 medium sweet potato, peeled and cubed
1 Tablespoon chopped fresh sage
1 bay leaf
1 cup trimmed green beans, cut into 1-inch pieces
3 cups shredded or cubed turkey meat

 

Turn your leftovers into a Food Adventure ! No rules !

STEP 2. MAKE THE SOUP: In a large soup pot, heat olive oil and heat garlic cloves until lightly browned.

Add minced onion, carrot, celery and sweet potatoes.

Saute over medium-low heat until softened, about 7 or 8 minutes.

STEP 3. ADD THE BROTH YOU MADE AND SPICES

Add chopped sage to the soup pot along with the TURKEY BROTH YOU MADE and the bay leaf.

Bring to a simmer. When simmering, add green beans and turkey meat to the soup.

Simmer for about 5 more minutes, until sweet potatoes are tender.

Wanna make things fancy schmantz?  Add some hot sauce and Fritos or tortilla chips and you can call it TURKEY TORTILLA SOUP !

**************************************************************************************

Lastly, do you need an idea for a leftover dessert?

THE BIG RAGU has a recipe that is the apple of his eye …

 

— BAKED CINNAMON SUGAR APPLES 

Got some apple leftover from an apple pie, or some fruit laying around from the previous week?

This is a simple recipe with a big pleasing ability..

Ingredients

  • 1/4 cup brown sugar
  • 4 apples
  • 1 teaspoon cinnamon
  • 2 Tbsp butter
  • 3/4 cup boiling water

Have some apples left over from that pie? The Big Ragu has a simple recipe with a gourmet dessert taste !

Preheat your oven to 375°F.

Rinse and dry the apples.

Using a sharp paring knife or apple corer, cut out the cores, leaving the bottom 1/2 inch of the apples intact.

If using a paring knife, first cut out the stem area and then use a small metal spoon to scoop out the seeds.

Cut the holes so that they are an inch or so wide.

Place the brown sugar, cinnamon,  in a small bowl and stir to combine.

Put the apples in a baking dish and stuff each apple with the sugar stuffing mixture.

Place a 1/2 tablespoon of butter on top of the sugar.
Pour the boiling water into the bottom of the baking dish.

Bake at 375°F for 35 minutes, until the apples are cooked through and tender, but not overcooked and mushy.

When done, remove the apples from the oven and baste them with the juices from the pan.

Terrific with a side of vanilla ice cream.  Other optional ingredients include raisins and pecans/nuts

 

There you have it, fellow foodies…. The 2014 Food Adventure guide to leftover Thanksgiving Recipes..

The key is to be flexible, experiment and use the ingredients you have and give them that new twist.

Do you have a killer leftover recipe?  share it in the comment section below !!

Can’t get enough of food in the Dayton area?

Then “like” us on Facebook here and feed your addiction…

[flagallery gid=122]

5 Reasons to Have a “Friend’s Thanksgiving”

By Leave a Comment

“Friends Thanksgiving ” a Great Way to Kickoff the Holidays

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

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

 

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

 

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

 

Beautiful Turkey

A Beautiful, Grilled “Friends Thanksgiving” Turkey

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

 

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

 

Italian Appetizers shrimp/ tomato mozzarella tray

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

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

 

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

 

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

*************************************************************************************************************************

 

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

¾ cup brown sugar, packed

Chef House's Upside Down Cranberry Cake with hot honey

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

¾ cup butter, divided

12 ounces fresh cranberries

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

2 tsp baking powder

½ tsp kosher salt

½ tsp ground ginger

¼ tsp ground cinnamon

1/8 tsp ground cloves

1 ½ cups sugar

3 eggs

1 Tbl orange zest

½ cup greek yogurt

¼ cup milk

 

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

In a medium bowl wisk together the dry ingredients.

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

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

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

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

 

— Happy Thanksgiving from CHEF HOUSE !

 

*************************************************************************************************************************

 

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

 

Mashed Potatoes

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

You’ll need:

One head of roasted garlic

10lbs russet potatoes

2 8oz bricks of cream cheese

1 stick unsalted butter (divided)

4 cups milk (divided into 2 cups each)

salt and pepper to taste

To roast garlic:
Slice off the top of a head of garlic to expose cloves (create a flat top).
Drizzle olive oil on top and sprinkle with kosher salt.
Set into a small baking dish with about an inch of water in the bottom. Make a foil “stand” for the garlic to sit on so that it is not immersed into the water. Bake at 400 for 35 mins or until the cloves are soft. If the top cooks faster, cover with foil so that you do not burn the garlic. Allow to cool.
Peel, wash and cut the potatoes into 1 inch cubes. Divide them amongst two large pots to boil in (5lbs in each pot).
Cover with water and boil until tender (approx 20mins).
Drain potatoes and return to stove (heat off but place back onto the hot burner.  This will allow the potatoes to “dry out” and not become too watery).
Add into each pot, one brick of the cream cheese, 1/2 stick of butter,  2 cups of milk, half the head of garlic (just pop the cloves out of the paper), and salt & pepper to taste.
With a hand blender, whip the potatoes until smooth. Add more milk if needed to get the right consistency. (I never said these were heart healthy!)
To keep warm, place in a crockpot on “warm” up to 4 hours prior to dinner! Stir occasionally!
You can prep the raw potatoes the night before and leave them in the fridge covered with water ready to biol the next day.
The garlic can be roasted ahead of time as well.
You can also go ahead and make these the day before and warm them in the crock pot that day!
Enjoy!  Mangia! — from HUNGRY JAX 

*************************************************************************************************************************

 

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

1) Make the homemade melba toasts

Ragu's Garlic Artichoke Cheese Dip and homemade toasts

Ragu’s Garlic Artichoke Cheese Dip & Homemade Melba Toasts

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

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

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

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

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

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

 

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

— In a bowl combine:

2 cups mayonaise

2 cups grated Parmesan cheese

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

2 Tablespoons Minced Garlic

2 Tablespoons Oregano Flakes

2 Tablespoons Basil Flakes

1 Tsp Black Pepper

Stir by hand thoroughly until the consistency is like mashed potatoes

Move the mixture into a bread pan or brownie pan

Cook 25 minutes on 350 degrees, uncovered

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

Place back into oven at 350 degrees for 10 minutes.

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

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

*************************************************************************************************************************

 

THE KING’S APPLE BARS

                                                                Apple Bars
The King is in the house !

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

1 cup margarine

1 cup white sugar
1 cup brown sugar
2 eggs
2 tsp. vanilla
2 or 3 apples – diced(can be any type)
1 1/2 cups flour
1/2 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
Combine all ingredients and pour into cake pan (rectangular)
Add following on top of batter:
sprinkle brown sugar, cinnamon and chocolate chips over top
Bake in 350 degree oven for around 30 minutes.  Check with toothpick if it comes out clean as ovens vary.
Hope it turns out for you ! — from THE KING

*************************************************************************************************************************

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

[flagallery gid=120]

 

 

 

Dayton’s Biggest Chili Cookoff is Friday

By Leave a Comment

Elsa's chili

Restaurants bring their best chili recipes – like this bowl from Elsa’s !

AMBUCS 2014 Chili Cook off is slated for this Friday at the Montgomery County Fairgrounds inside the Coliseum building.

Bean up, for what promises to be a gas!  The night will be one heck of a Food Adventure with lots of chili from mild to spicy, and every specialty in-between.  Your vote counts as they crown the PEOPLE’S CHOICE for Best Chili in Dayton.  This is the 28th annual event, and again promises to be the biggest and best chili cookoff in the Miami Valley.  Try dozens of chili, and try your luck at the various games of chance.  Did we mention beer is included?

 

HERE’S THE SKINNY:

— RESTAURANTS and AMATEUR CHILI COOKS will be showcasing their best chili recipes, and attendees will vote on a winner !

— $20 at the door includes endless beer, soft drinks, chili and hot dogs

— Event runs 6:30-11pm at the Montgomery County Fairgrounds Coliseum located at 1043 S Main St, Dayton, OH 45409

— Bet cash and win cash at various casino games like blackjack, dice games and more.

— All proceeds benefit AMBUCS’ Dayton Chapter, a charity that helps handicapped residents of Dayton become more mobile.

— The Food Adventures Crew will be “Guest Celebrity Judges”, and will choose a “Judges Winner” as well.  You know The King, Chef House, Hungry Jax and the Big Ragu love hot chili on a cold winters day!

 

MUST EATS:

— JIMMIES LADDER 11 will be defending their championship and trying to hold on to the title of best chili, so you gotta try their stuff.

— LONGHORN STEAK HOUSE’S Bob Medlin promises a trick up his sleeve in his chili entry this year !

 

Casino Games until 11 pm

— THE BRUNCH CLUB, BUCKIN DONKEY GRILL, SMOKIN BBQ and CHRISTOPHERS RESTAURANT have been some of our past contenders for the title.

— Take advantage of the ENDLESS HOT DOG BAR!

— AMBUCS does this event right with endless beer, soft drinks and more !

 

Who will win?  The answer is the AMBUCS charity of Dayton... but we can also taste some fantastic chili for a great cause.

Who has the best chili in town?  Comment below and tell us your favorite places.

Also, check out our photos below, from past AMBUCS Chili Cookoffs !

Wana spice up your life even more?  “Like” Food Adventures with Big Ragu and the Crew on Facebook by clicking HERE !

[flagallery gid=119]

New Jersey Mike’s Store to Open Nov 19th + FREE Giant Sub Contest

By 6 Comments

The new Jersey Mike’s Subs store is opening on November 19th, and our own resident foodies, the Food Adventure Crew will be there from 6pm – close.

Dayton Most Metro and Food Adventures will be giving away a Free Giant Sub of your choice, to two lucky winners.

To be eligible to win a free giant sub, just comment on the story below and tell us why you want a free giant sub from Jersey Mike’s!

Two winners will be chosen at random on the morning of Nov 18th.  Winners must come and pick up the sub between 6pm-9pm on November 19th!

So come out and enjoy the delicious hot or cold subs from Jersey Mikes, and have your own Food Adventure ! 

 

 

WHAT:  GRAND OPENING of a new JERSEY MIKE’S SUB SHOP

WHERE: 1512 Miamisburg-Centerville Road

WHEN:  WEDNESDAY,  NOVEMBER 19th

WHAT ELSE:  THE KING, HUNGRY JAX, CHEF HOUSE and THE BIG RAGU will be guest “oil and vinegar shakers” from 6pm – close

Join us as we “shake it”  for the crowds !

[flagallery gid=118]

Endless Pizza at Beavercreek Pizza Dive & **WIN 2 DINNERS**

By 25 Comments

Beavercreek Pizza Dive Owner Teresa with Food Adventure’s Chef House on “Housemade Sriracha Night” at the Monday Night Buffet!

Why are crowds packing into the family owned pizzeria in Beavercreek on Monday nights?  The answer is the Beavercreek Pizza Dive’s “All you Can Eat Pizza Buffet Monday’s.”

Want to join in on the fun for FREE?  Then just comment below on this story and one lucky winner will win 2 FREE Buffet Dinners on any Monday night.  You might even be joined by the Food Adventures Crew !  

Sure, we had gotten their delicious pizza to go, but we had not yet been there on buffet night.   For those of you who sneer at buffets, try our no rules approach and you won’t miss out on yet another great foodie attraction.  Housemade Sauces by our own Chef House made a special appearance this past Monday and her Dayton Original Sriracha Sauce was in many of the night’s pizza recipes !  This night was special!   It was a Sriracha Takeover !!!  The result was our being blown away by some of the unique, fresh pizza tastes!  Chef House was also able to help a local dog charity, The Miami Valley Pit Crew, with proceeds from the evening.

For those of you who sneer at buffets, you are missing out on yet another great Food Adventure opportunity.  But there is much more to this place than the Monday night buffet.

 

HERE’S THE SKINNY:

— The pizza is New York Style, Hand Tossed Pies.  The dough is made fresh daily, and rests for 2 days before it goes into the pizza ovens.

Half B.L.T. Pizza and Half Greek Pizza !!

— Owners J.R. and Teresa Geraci have owned the “dive” approximately 7 years, and are constantly improving their menu.

— The friendly service is as well known as the pizza here.  When we say this is one of the most attentive, friendliest group of workers we have met, we mean it.  It is not uncommon to see regular customers come into the restaurant and  greet the staff with a hug.  There is a family feel environment which is, sadly, rare these days.

— Beavercreek Pizza Dive is located at the corner of Dayton Xenia Rd. and Grange Hall Rd in Beavercreek.

— Dine in customers typically get a complimentary sample of the pretzel or bread bites while waiting for their dinner.

— Other specials include Tuesday buy any pizza and get a cheese pizza free of the same size, and everyday specials announced daily on their FACEBOOK PAGE HERE

— We suspect the eatery was named Beavercreek Pizza Dive, because owner J.R. was a diving coach at Beavercreek… just a hunch

What is to follow is more more than a hunch.  It has been developed after years of research and many trips to the “dive.”

It is our patented “MUST EATS”

 

The 215 Cheesesteak Pizza.. just like a Philly Cheesesteak on a crust !

MUST EATS:

— THE MONDAY NIGHT ALL YOU CAN EAT PIZZA BUFFET: Just $6.99 per person.  Kids under 10 years old eat for $1.99.  The reason we listed this as a “Must Eat,” is that there are specialty pizzas that are not on the menu, but still in experimental phase and only available Monday nights..

For example, THE TACO PIZZA is a “must eat” but is only available on the buffet.  It is topped with pulled pork, lettuce, tomato for a unique spin on a taco pizza.  This is Chef House’s favorite pizza at the dive.  Don’t forget to spice it up with a few squirts of her Housemade Sriracha sauce!

Also, the MAC N’ CHEESE PIZZA is a “must eat,” only available Monday nights on the buffet.  Cheesey, gooey mac-n-cheese, topped with crunchy breadcrumbs, all on top of the Beavercreek Dive’s fresh, hand tossed crust.  It is rich, sinful,and delicious.  The King says “this is probably my favorite menu item.”

 

These Breadstick Bites are the closest thing to 70’s/80’s Noble Roman’s Breadsticks, even down to the cheese dip !

— THE 215 CHEESESTEAK PIZZA : Named for the area code of Philadelphia, this “Philly Cheesesteak Pizza” has it all.  Instead of pizza sauce, they use a cheese sauce.  Oh yes, a thick gooey, creamy cheese sauce and a shaved steak slices.  Other toppings are onions, mushrooms, and a secret house seasoning.  This is the Big Ragu’s favorite pizza at Beavercreek Pizza Dive. Come getcha some. fella !

 

— THE BREAD BITES WITH CHEESE SAUCE: Amazing appetizer that is the closest thing we have found to the old 1970’s-80’s version of Noble Roman’s breadsticks !!  Try them and tell us if they are not strangely reminiscent of a taste thought long gone in Dayton…. But you must get the cheese sauce for dipping to complete the deal !

 

— THE CHEESEBURGER PIZZA:  Who uses mustard instead of pizza sauce?  The Pizza Dive does, and it is an amazing take on pizza.  After the mustard sauce goes on, the pizza is topped with ground beef, tomoatoes, onion, and bacon.  It is even topped with ketchup and cheddar cheese.  They need to rename it the BACON CHEESEBURGER pizza, because that is exactly what it tastes like.  This was one of our  “daaaamnnn” faces for sure, when we tried this one.  Extreme flavor?  You got it here.

 

Taco Pizza (left) and Cheeseburger Pizza (right)

— THE B. L. T. PIZZA:  Love your bacon lettuce and tomato sandwiches?  Then try this pizza with no pizza sauce, just olive oil.  It is then sprinkled with partial pieces of bacon and cheese.  the last step is adding the cold flavors of mayo, lettuce and tomato.  Open up and say ahhh.  The crunch of the bacon and lettuce is an undeniable pleasure in life.  If it drips down your chin, we won’t tell anybody, just save us a piece, ok ?

 

— HAWAIIAN PIZZA: For all you exotic types, we have found your next  love. Maybe it is the crust, maybe it is the pineapple, bacon and ham.  Or is it the final touch of cheddar cheese?  We just know the end result is a ‘luau in your mouth.’  Whether you dine in or “lei” on your couch and eat this pizza, it is a great tasting, satisfying pie !  The King was a big fan of this pizza.

 

The Real Deal Steak Sandwich. Shaved slices of steak with all the works…

— THE REAL-DEAL STEAK SANDWICH:  Oven baked subs, with the buns brushed with an olive oil/buttery combination.   Served glistening and piping hot, you gotta be careful of you could burn your tongue.  We did anyway, and didn’t care because it is so good, we couldn’t wait to dig in.   It is hard to put into words the creamy feel, yet bold flavor of this sandwich.  It is shaved steak and cheese, not a frozen patty.  The peppers, onions and mushrooms are the perfect finish to this masterpiece on a bun.   It  was so good, we found ourselves daydreaming the next day about it.  The Big Ragu highly recommends this sub. It’s a foodie’s paradise!

 

— CINNAMON SUGAR BREAD BITES with HOMEMADE FROSTING DIP:  These are like Bigfoot.  Rarely seen.  They usually are an extra-special treat, brought out by the staff with the homemade cream cheese frosting dip.  They are so labor intensive that offering it on the menu would back up the kitchen and ruin everything.  Although, these bites are so good.. if you find them, your table will be mobbed like ours was !!

 

Click to Enlarge the ultra rare sight of “Cinnamon Bread Bites”

Honorable Mention:  THE ITALIAN CALZONE was pretty good, and the buttery glaze they brush the calzone crust with is simply divine.   THE BOMBER is the double layered crust pizza that is a meat lover’s pie.  It is a massive pizza where the toppings are inside, and there is crust on top and on the bottom.   Also, THE HANDMADE PRETZELS are a kid pleaser and adults love them too !

Note: The cookies and rice krispie treats are a nice distraction.  Although the sign says they have them, they  have not sold cannoli for a while, but if you order the cinnamon bites mentioned above, you won’t miss them.

Check out the incredible photo gallery below of mouth watering photos from our various visits to the Beavercreek Pizza Dive.  Whether you get a pie to go, or visit Monday night’s buffet, you better dive on in here and get some of their MUST EATS !  Better yet, get it for free…. (see below).

 **** NOW WHO WANTS FREE PIZZA ???  ****  To enter the contest, all you have to do is comment on the article below and tell us why you want 2 Free Monday Night Buffets at Beavercreek Pizza Dive.  One winner will be chosen at random next week.  The Food Adventures Crew may even join you for dinner!  One comment per person, please !!

 

Follow the four Food Adventurers: Chef House, The King, Hungry Jax and The Big Ragu on FACEBOOK HERE.  “Like” them on Facebook, love them in your heart.

Tweet Tweet @food_adv

[flagallery gid=117]

The Top 25 Soups of Dayton

By 6 Comments

Homemade Chicken Tortilla Soup from Fresco – Click to Enlarge

As the weather turns colder, nothing warms the soul like a good bowl of soup.  Our DaytonMostMetro Food Adventures crew, Chef House, The King, Hungry Jax and The Big Ragu, have compiled our list  of  Dayton’s Best Soups.  From the first steaming spoonful, to that little bit of liquid left in the bottom, these are the best bowls of chow that the Miami Valley has to offer.  So, all you serious foodies sit back, get some crackers if need be, and check out our list of MUST EAT soups.

 

In no particular order, here they are…

DAYTON’S TOP 25 SOUPS

 

1) THE JUMBALAYA at BUCKIN’ DONKEY GRILLE:  For 15 years, owner Sean McKown has perfected his Jumbalaya recipe.  He tested it on friends and family, and the end product is a culmination of those efforts.  The result is a masterpiece in a cup.  Filled with sausage and seafood, it has just the right amount of tangy flavor and heat.  We squirt some hot sauce on this bad boy and go to town..

 

2) CHICKEN TORTILLA SOUP from FRESCO: Homemade chicken broth from scratch.  Fall off the bone chicken pieces, vegetables tortilla strips and a dollop of sour cream on top.  This is one of those moments where you lose yourself in a heavenly bliss.  This is the best chicken tortilla soup we have ever eaten, made by the best chef in Dayton, Jenn DiSanto.  This soup is Chef House’s favorite !

 

“The Shrimp and Pork Soup” at Linh’s Bistro is Pho-nomenal !

3) SALMON BISQUE at SWEENEY’S SEAFOOD: Creamy, with fresh salmon chunks, this rich soup is a crowd pleaser.  We can’t think of a better soup on a crisp cold day.   The fresh thyme, dill and other spices, finish the flavor, making this soup one of our favorites.  We already are in love with many of Sweeney’s appetizers, now we have another gem added to the list.

 

4) THE LOBSTER BISQUE from DELI at WEBSTER ST. & TOP OF THE MARKET: Served piping hot in a generous bowl, we were blown away by the lobster flavor balance with the creaminess of the bisque.  The soup is absolutely delicious, and very filling.  Congrats to the Deli on Webster & Top of the Market for staying true to the elegance of this soup,yet putting a hearty, delicious spin on it.  This is one of The Big Ragu’s favorites !

 

5) THE SHRIMP and PORK SOUP at LINH’s BISTRO:  Welcome to the enormous bowl world of the “Pho Soups” offered at Linh’s Bistro.  This meal sized soup contains broth, shaved pork and pieces of shrimp.   Sure you can get it with clear rice noodles, but we prefer this Vietnamese soup with the egg noodle option (#34 on the menu). Vegetables and scallions also line the bowl, but that’s not all.  The soup is served with a side plate of jalapenos, bean sprouts cilantro and lime.  Hand pull some cilantro and dump the rest of the side items into the bowl.  This soup defines the words Food Adventure.

 

The Woodhouse Chili at Archer’s Tavern: A good story behind it

6)  THE CABBAGE ROLL SOUP from VOLTZY’s ROOT BEER STAND: The best soup in a root beer stand in the United States.  Voltzy homemakes this stuff with cabbage, tomatoes, rice and his signature burger meat.  In his words, it is so delicious, it will make you sing “Touch me in the Morning.”  Cabbage rolls not your style? Then try his almost equally delicious “Cream of Vandalia Onion Soup.”  Yes, Vandalia like the city.. Voltzy is nuts.

 

7) THE POTATO SOUP at DOUBLEDAY’S GRILL & TAVERN: In a restaurant known for their homemade soups, this one shines.  This soup has wowed Dayton crowds for decades, and has somewhat of a cult following.  Doubleday’s large menu makes this a perfect starter to a great meal.  The rich, creamy flavor is a great warm up, for a snowy day.

 

8) THE NEW ORLEANS STYLE GUMBO at JIMMIES LADDER 11:  Hearty, rich and just the right spiciness, this soup is one of those “OMG” moments when you take a bite.  Owner Jimmie Brandell is no stranger to soups, having cooked at one of the iconic “Upper Krust” locations for years.  He hones his craft, and has hit the mark on this one.  Order a bowl and wake up your taste buds.  Goes perfect with their craft beer selections !

 

 

The Warm Goodness of North China’s “Sizzling Rice Soup”

9) THE CHILI AT ARCHER’S TAVERN: Now here is a good story.  Every year, Archer’s holds a chili cookoff, and the winning chili goes on the menu for a year.  All proceeds from the contest go to the Centerville High School’s Culinary Arts Program!  The result is an amazing chili and a charitable donation!  The current “Woodhouse Chili” is made with fire roasted tomatoes and jalapenos.  It is topped with cheese and Fritos.  Probably the spiciest of the delicious soups on our list.  That’s why it is “The King’s” favorite on the list.

 

10) THE CLAM CHOWDER AT BULLWINKLE’S:  Clam Chowder at a rib place?  The answer is yes, young Jedi.  This soup is homemade and downright addicting.  Chunks of clams in a mix of potatoes and cream sauce make this one of our “Must Eats.”  Not many people know about this soup, but now you do.  We are not responsible for any addictions.  Make sure you start your meal here with this savory favorite.

 

11) THE SIZZLING RICE SOUP at NORTH CHINA:  This masterpiece is actually a meal sized bowl for 2 as listed on the menu.  But sometimes, we get a wild hair, and order this as a meal.  Sure you can get this soup as an appetizer, but who wants to share something this good?  The flavor is a perfect balance of vegetables and rice in a broth flavored with a hint of salt.  In a restaurant known for their homemade soups, this one can’t be ignored.  They have another mega soup that almost made our list, the “House Noodle Soup” is a must eat too!

 

The Lobster Bisque at the Deli at Webster Street is delicious

12) CHICKEN GUMBO from DISALVO’S DELI: Another homemade soup from scratch.  Perfectly carved, generous chicken pieces, line a delicately light broth.  The bowl is filled with a treasure trove of vegetables and tremendous flavor.  Chef Ronnie DiSalvo takes pride in his food, and this is another example of his incredible creations.  It is made with love from the heart, straight to your mouth!

 

13) THE MUSHROOM BISQUE at CHRISTOPHER’S RESTAURANT: Vegetarians  rejoice!  This Dayton soup is for you.  A fresh, home made delicious recipe means a warm feeling in every spoonful.  The taste of the fresh mushrooms is incredible.  Christopher’s thrives on making quality, homemade soups, and this choice is the star.  Check it out and pair it with one of their delicious sandwiches.

 

14) THE TURTLE SOUP at THE AMBER ROSE: This soup is exotic, thick and hearty.  We absolutely love Amber Rose’s spin on this old school favorite.  We aren’t sure how traditional it is, but it is beyond good.  This is one of those things that you eat and immediately want more.  Try it for yourself as an appetizer to an Eastern European meal.

 

15) THE WILD MUSHROOM SOUP FROM HAWTHORNE GRILL: It is pure comfort in a bowl.  The soup is creamy, bold and flavorful.  Hawthorne Grill puts out some great dishes, and this is one you need to get your hands on.  This weather is the perfect time to try this unique, homemade item.

“The Pickle Soup” at Blind Bob’s is a Dayton Original

 

16) THE PICKLE SOUP from BLIND BOB’S: Don’t be fooled by the sound of it, this is one of the best soups in Dayton.  The flavor isn’t sharp, it is surprisingly level.  If you like cream of broccoli soup, this is an even better spin on it.  We congratulate Blind Bob’s for not only the uniqueness, but for the amazing taste.  This is a great warm up right before you try one of their burger selections!

 

17) DUBLIN PUB’S “WORLD FAMOUS POTATO SOUP”: It must be world famous, because it is downright incredible.  It is rich, filling and sinful.  We suggest getting it in the Sourdough bowl and add cheese and bacon on it.  We also recommend taking a nap after you eat it.  This soup is Hungry Jax’s top pick!

 

18) CREAMY CHICKEN SOUP at CHINA COTTAGE:  This is a house specialty, and we have never seen a creamy chicken soup offered at a Chinese restaurant other than here.  There is good reason.  No one else’s chicken soup could compare.  It is a deliciously light cream soup that cleanses the pallet and readies your taste buds for those spicy dishes made from Chef Tiger Wang.  This soup is definitely a Dayton Original.

 

19) THE GUINNESS ONION SOUP AT NICK’S RESTAURANT:  Always made from scratch buy their “soup nazi.”  This soup is served in a unique bowl, with a mound of cheese and few gigantic croutons.  But what hit us most is the rich flavor.   Hot broth dripping down your chin, as you swallow some of the gooey cheese.  Take a spoonful and you will see why this restaurant is the pride of Xenia.

 

“The Chicken Gumbo” at DiSalvo’s Deli. You wont see this online anywhere else, we got the scoop !

20)  THE HOT AND SOUR SOUP at YOUNG CHOW:  Yes , it made the list because it is that good.  And guess what else, the price is right.  We scald ourselves every time, because we cant wait to get into this soup’s shredded goodness.  A perfect balance of tofu, pepper and pork, this hot and sour soup is fantastic.  We looked at your fortune cookie, it says you need to go to Young Chow.

 

21) HOMEMADE CHICKEN NOODLE SOUP from ALL SOUPED UP:  The 2nd Street market has some tremendous food shops.  In the middle of the market, “All Souped Up” is impressing the masses with creations like their Chicken Noodle Soup.  Homemade noodles, pieces of delicate chicken, and a small balance of vegetables make this soup.  It tastes like something your mom or grandmother would make.   It is fun to take a seat at the market and enjoy this soup and get lost in the goodness.

 

 22) THE COCONUT SOUP at SIAM PAD THAI: Another exotic choice on this list.  Cherry tomatoes, lime juice and mushrooms highlight the ingredients in this soup.  The tangy, light flavor make this soup the most refreshing on our list.  If you have not been to Siam Pad Thai, we suggest you pair it with one of their pad thai dishes, or specialty sushi rolls. We promise you will be craving this soup in no time.

 

23) THE GUMBO at RUE DUMAINE:  This is a no brainer.  Hello, the owner/Chef Anne Kearney studied under Food Netwoork superstar, Emeril Lagasse.  Needless to say, when it comes to New Orleans’ flavors, she knows what she is doing.  This award winning chef has a menu unparalleled n Dayton.  We have found the perfect start to a meal at Rue Dumaine.

 

The Guinness Onion Soup at Nick’s Restaurant in Xenia is sinfully gooey

 

24) THE CLAM CHOWDER at JAY’S SEAFOOD:  When a soup is a Dayton icon and a Dayton staple for decades, it has to make the list.  Whether you are 8 years old, or 80, people love this soup and have fond memories associated with it.  The creamy broth, the chunks of fresh clams, and the perfect dash of pepper make this soup.  Cracker sor not, you are in for a treat when you sit down for a cup or bowl of this deliciousness… so go for the bowl.

 

25) TEQUILA CHILI at LUCKY’S TAPROOM:  Unique blast of flavor from the kitchen at Lucky’s.  Owner Andrew Trick has developed an underground mass following of his terrific food, and this chili is a highlight on the menu.  They offer a regular or vegetarian option.  Recommendation: There is no better pairing on this list than the Tequila Chili and one of Lucky’s numerous craft beers.  So go to Lucky’s, thumb through the beer booklet, pick one out, and thank us later.

 

That’s it, that’s our list !  What did we miss?  Do you agree or disagree with our choices ??  Please comment below and tell us your thoughts.

Meanwhile, check out our incredible photo gallery of Dayton’s best soups, below and “like” Food Adventures on Facebook by CLICKING HERE !

 [flagallery gid=116]

Video Proof: Amber Rose Restaurant is Haunted !

By 4 Comments

The Ghost that Haunts The Amber Rose

First and foremost, The Amber Rose Restaurant has some of the most delicious comfort food in Dayton.  This eatery has some terrific Eastern European style food.  But there is a spooky side to this place on 1400 Valley Street in Dayton.  Yes, this Food Adventure fright comes right in time for Halloween.  That’s right, Big Ragu and the Crew have the inside scoop on the The Amber Rose.

 

HERE’S THE SKINNY:

— The building was built in 1912 by Sigmunt Ksiezopolski and was a general store through the 1980’s

— In 1989 Elinor Sluzas bought the building and opened the Amber Rose a year later.   The menu was her own Lithuanian recipes, and her twists on Eastern European favorites.

— Named Amber Rose for the Amber jewels mined in Lithuania and Northern Europe, and Rose symbolizing love and compassion.

— in 1998, owner Joe Castellano bought the restaurant, and still uses Elinor’s recipes.  The entire staff is very friendly.

— Practically every item is homemade.  This is a restaurant that does things the way it should be… from scratch.  If it isn’t made ‘in-house,’ it is bought from local vendors.

— The Amber Rose does a lot of catering for business events, weddings, etc.  In fact, it is the largest part of their business.

— Banquet Room upstairs, and a meeting room as well, allows an option for wedding receptions, or a private Food Adventure (stay tuned)

 

HERE’S THE SCARY:

Longtime Server Aimee who shared the ghost video with Amber Rose Owner Joe Castellano

— The Amber Rose and its story appear in the book “Haunted Ohio III”

— The daughter of the original owner of the building is said to haunt the main level and upstairs of Amber Rose.  Her name is Genevieve Ksiezopolski, and is also known as “Chickie.”

— Long time waitress Aimee has witnessed glasses flying off the shelves

— Owner Joe Castellano has seen lights and fans turned on in the upstairs office, after he had turned them off.

— One of the restaurant cooks claimed to have seen the ghostly apparition of Genevieve aka “Chickie.”  He says the spirit was in front of him, then lifted up her ruffled dress slightly, and walked out of the room.  Now comes the unexplainable part…. There are security cameras throughout the restaurant including the kitchen.  When the management heard the cook’s story, they decided to pull up the surveillance tape.  What they saw was a small, bright, white orb enter, circle and leave the room at the same exact time the cook said he saw the ghost.  Eerie.. Is it proof of a ghost, or just a coincidence?

 HERE IS THE VIDEO: YOU BE THE JUDGE  –

— Paranormal investigators visit the restaurant each year and claim that a second ghost, named Richard, inhabits the basement.

 

MUST EATS:

— DELUXE POTATO PANCAKES:  This appetizer is covered in cheddar-jack cheese, bacon and scallions.  The crispy circles are and served with sour cream, for a rich indulgence you wont soon forget.

— ELINOR’S SIGNATURE TURTLE SOUP:  An amazing must eat!  If you have never had turtle soup, don’t be afraid.  It is a cross between vegetable soup and chili.  We challenge anyone to try a cup and tell us it is not delicious.

— PIEROGI & ONIONS:  This “old country” favorite is a rarity in Dayton.  Amber Rose does it right.  Homemade pierogi dumplings with sauteed onions, served with a side of cream cheese.  If you have never had pierogies, they are dumplings filled with potato.  It makes for a rich, filling comfort food, and a favorite in Poland.

— THE TRADITIONAL REUBEN:  Stacked high with thinly sliced corn beef, the sandwich is then topped with sauerkraut.  Condiments slapped on include 1000 island dressing and swiss cheese.  The finishing touch is grilling the rye bread.  A Food Adventure on a plate, indeed.

— THE WARSAW MEDLEY: This dish features four of the restaurants specialties.  First, the CABBAGE ROLLS, which are one of the best selling items at the restaurant.  The dish also features a sausage link, HOMEMADE SAUSAGE, so it is the real deal!  Thirdly, the SAUERKRAUT.  Now listen, we are picky on our sauerkraut and The Big Ragu says this sweet recipe is the best sauerkraut he has ever eaten.  It is a Lithuanian spin on German Sauerkraut, and has less of a “sour bite.”

Like Reuben Sandwiches? Try The Amber Rose version on for size….

— THE HUNTER SCHNITZEL SANDWICH: Hand breaded with pretzels.. need we say more?  The pork loin is then golden fried, and served on  a hoagie bun with lettuce, tomato, onion and dark mustard.   Opt for the Hunter Dinner instead, served with no bread, but covered in a creamy mustard sauce.. all homemade !

— ANNUAL “OKTOBERFEST”:  During the month of October, your first draft beer is 10 cents, and the ones after are $1.50.

 Honorable Mention:  Two other favorites include the Polish Sausage Stuffed Mushrooms and the German Bier Cheese Dip served with pretzels and rye bread.

We recommend stopping by this incredible unique and lovable restaurant.  Become enchanted by the old world menu, and the savory dishes.   The food is complimented by the atmosphere of stained glass accent windows and tin ceilings for a European Cafe feel.

Get some spirits at the bar and maybe say hello to the spirit known as “Chickie.”  Remember, roses are amber, violets are blue, eat the delicious food and you may get a BOO!  Happy Halloween, Foodies !

Want more scoop and killer pictures of the Miami Valley’s best food places?  Then  follow Food Adventures with Hungry Jax, Chef House, The King and the Big Ragu on Facebook by clicking HERE.  We are not food critics, we just love to eat!   Check  back for our weekly articles on Dayton Most Metro, where we share the best local eats with our fellow Daytonians!

[flagallery gid=115]

Chicken Louie’s Resurrected in Miamisburg Subby’s + Wing Dinner Giveaway!

By 51 Comments

Chicken Louie’s is BAAACK !

A 50 year old Dayton business thought closed forever, is making a big comeback in a Miamisburg Super Subby’s Restaurant.  The return of Chicken Louie’s menu in Dayton has area foodies going beserk.   The fever has hit the Food Adventures Crew, and we have made 3 visits so far.  Guess what, we were very impressed!

HISTORY: Since 1958, Chicken Louie’s has been delighting crowds with their food.  Many of you may remember Chicken Louie’s and  Lou’s Broaster Hut that were located on N. Main and on Third Streets with “take out only” format.  They were 24 hour places and people drove in from miles around to get the goods.  In 2001, the N. Main Street location closed briefly then was re-opened when Lou sold the store to Joe Beach.  That store was in business until November 2008, when  Daytonians had their hearts broken, and it closed.  Then on January 30th, 2014 Chicken Louie’s was relaunched in a partnership inside Subby’s Miamisburg location.  Sadly, Louie passed away in 2012 and was not able to see the re-opening of his brand.  We think he would be proud of the results, and now thousands of Dayton residents can once again GET THEIR CHICKEN  LOUIE FIX !!

Click to Enlarge these Broasted Potatoes to Huge, Buttery Proportions

Speaking of getting your fix, we have a **CONTEST** where you can do just that!  You can win a DINNER with the Food Adventure Crew by commenting on the story below.  One winner will be chosen at random next week.  One comment per person, please.

 

HERE’S THE SKINNY:

— Located inside Super Subbys in Miamisburg at 1242 E. Central Ave.

— Customers think the secret to Chicken Louie’s incredible chicken is the Broasting Process.. What is Broasting?  It is a patented process of deep frying the chicken in a pressure cooker.  The result is perfectly moist, breaded chicken every time.

— The REAL SECRET to Chicken Louie’s Chicken,  according to Joe Beach, is the special way he marinates the chicken before the cooking process.  Whatever the reason, we cant get enough!

— The menu is limited and not the full blown Chicken Louie’s menu.  But all the favorites are back like wings, legs, breasts, broasted potatoes, and those pies !!!

— The location also serves a full Subby’s menu.  Subby’s is a Dayton Original sandwich shop, and one of our favorites.

 — This dual concept is the only one in Dayton, but Joe Beach is looking for investors to open other “partnership” locations

 

Broasted Wings Tossed in Hot Buffalo Sauce

Broasted Wings Tossed in Hot Buffalo Sauce. Ragu says Mild BBQ Sauce is the Best

Now lets sink our teeth into the new Chicken Louie’s, with the same great taste we know and love.  We will also point out a few Subby’s favorites along the way !

Without further delay, here are this week’s MUST EATS, the best foods at Chicken Louie’s / Subby’s , that will never lay an egg….

 

CHICKEN LOUIE’S MUST EATS:

— THE BROASTED POTATOES:  Cooked perfectly, and sliced with the patented crinkle cut, these potatoes are drizzled in a spiced butter sauce.  The hot, steaming potatoes are like huge fries (about 1/5 of a potato).  If you have never had them,  we suggest you run right now and get some.  We don’t care if you are in your jammies.  This is truly something to experience and a Food Adventure Must Eat.

—THE BROASTED CHICKEN BREASTS:  Juicy, large on the breast bone, cooked perfectly every time through the broasting process.  The crunchiness of the breading is amazing.  Our “The King” says this is his favorite.  He says forgo tossing it in the sauce, it tastes so good it doesn’t need it.

The man responsible for bringing Chicken Louie’s back: Joe Beach

— THE BROASTED WINGS:  You can have them broasted (plain), mild BBQ, Medium BBQ, Hot BBQ or Hot Buffalo.  The Big Ragu says “get your wings tossed in a sauce, it’s the best way to have them!  You dark meat freaks will be happy to know that Chicken Louie’s also offers chicken legs made in the same options.

 — PEANUT BUTTER PIE: The lightest, creamiest peanut butter pie you will ever taste.  It is a dream in every fork full, and our mouth is watering while we write this.  For you chicken loving guys, get your girlfriend in the door by getting her to to try this pie.. You will have a free pass to Chicken Louie’s from there on out.

— SWEET POTATO PIE: One-of-a-kind Dayton Original.  This pie is so delicate, it is like a slice of pumpkin pie.  But it is sweet potato pie.  We have never had anything like this.  Amazing and a must eat for any real Dayton foodie.

 

As you now know,  Chicken Louie’s is inside a Subby’s restaurant in Miamisburg.  We couldn’t ignore this Dayton based sandwich chain, that has been in town since 1978.   We had to give Subby’s some love.  We won’t ruffle any feathers with these MUST EATS…

 

SUBBY’S MUST EATS:

— SUBBYS CHILI:  We know of no other place in town that dumps chunks of freshly sliced provolone and mushrooms into your chili.  the end result is phenomenal.  Cold days like today make it a perfect time for this tasty Miami Valley treat.

— THE TURKEY & PEPPERONI SUB:  A bizarre combination that just works.  Maybe it’s the bun, maybe the mayo or the Subby’s toppings.  We don’t know, when we find out, we will have our people get with your people and fill you in.

Subby’s Tuna Sub is a Must Eat !

— THE TUNA SUB:  Definitely one of the top tuna subs in Dayton.  The Big Ragu likes his tuna sub cold, but it comes in a hot version for you people who like to see that provolone melt.  This sandwich is just damn good.. period.

— SUBBYS BIG FISH:  Deep fried fish patty with tartar sauce and all the toppings.  Whe you take a bite, the hot fresh bread mix with the fish is amazing.  Very filling, it is a perfect cure to your hunger.

 

The moral of this story is: Chicken Louie’s is back for those who have missed it.  It is back, just the way you remembered it.   It is rare that a lost food icon returns to Dayton.  They even have the dinner rolls and serve it in aluminum foil.  Enjoy this rebirth of a Dayton Original!

NOW WHO WANTS A FREE CHICKEN DINNER ??? * COMMENT BELOW FOR A CHANCE TO WIN DINNER WITH THE FOOD ADVENTURES  CREW!  One person will be drawn at random.

If you have never tried Louie’s menu, “Don’t be Chicken.”  After all, why did the chicken cross the road?  To get to Chicken Louie’s in Miamisburg, of course….

Also – If you want the coolest photos and scoop on Dayton’s eats, don’t be chicken and “LIKE” Food Adventures on Facebook by clicking here !

Check out our photo gallery below from our multiple trips to Chicken Louie’s !

[flagallery gid=113]

Top Dog: Zombie Dogz Food Truck Still Leading the Pack

By 4 Comments

“New Dog #2” Zombie Dogz Latest Pup!

Who waits in a line 70 yards long for a hot dog?   The answer is a lot of people in the Dayton area, as long as they are waiting for a Zombie Dog. In fact, with over 16,000 “Likes” on Facebook, this food truck is nothing short of a phenomenon!  Since Food Adventures with Big Ragu and the Crew are frequent visitors to this traveling delight, we decided to spread the word amongst our foodie readers!  Hungry Jax even marked this territory as one of her “Top Five Eats in Dayton” so no one has had more Zombie Dogz than us …

With Halloween approaching and The Walking Dead Zombie show starting back up, it is the perfect time for a Zombie Dogz Food Adventure  article!

HERE’S THE SKINNY:

— Zombie Dogz is a food truck that takes hot dogs to a gourmet level with their unique toppings and handcrafted side dishes.

— Mom and pop establishment founded in 2012 by David and Lee Ann Van Artsdalen. They recently welcomed the newest member of their family this spring, baby Barrett Axel!

 

 

— Budget friendly at only $6/dog, you’ll be able to feed your own pack a hot dog that’s been grilled, tucked into a grilled bun and topped with combinations that will make you howl in delight!

The Van Artsdalen Pack” – Lee Ann, David and Baby Barrett Axell

— Not a carnivore? No worries! They offer tofu dog’s as a substitute.

— In the “ZD” logo, you’ll see the silhouette of David and Lee Ann’s dog, “Gauge”!  He even has a Zombie Dog named after him, the “Killer Gauge”.

 

Zombie Dogz offers up hot dogs that will surely make you salivate! You can find a full menu on their website, however they rotate it weekly to offer a wide variety.  To see what Specialty Dogz are offered this week, and to stay on top of their latest creations, tune into their Facebook page HERE.   They have so many delicious dogz, that it’s hard to nail it down to a few faves….. but we did.  Here are our top dogz aka Must Eats !!

 

MUST EATS:

— CALLING IN DEAD: There’s nothing dead about this dog. An all beef hot dog topped with a creamy homemade white truffle mac & cheese  and finished off with crumbled crackers.  It’s your childhood in a bun…. but better.

— THE DEAD DIXIE: This pup is covered in diced green apples, applewood smoked bacon, blue cheese crumbles and their signature bbq sauce! A great way to eat all of your food groups in just one bun!

— THE GERMANATOR (DAYTON OKTOBERFEST SPECIAL):  Topped with a braised beef brisket, crispy fried onions and a homemade beer cheese. This dog would surely satisfy the appetite of a former Governor of California!

“Calling in Dead”: Your childhood in a bun.

— NEW DOG #2:  It’s not uncommon for one of their new masterpieces to debut nameless. Zombie Dogz enlists their Facebook followers to take part of the naming process! This dog debuted at Oktoberfest as well. Topped with apple cider braised carnitas, spiced apples, arugula, butternut squash puree, and a sage crumble.  It is simply Autumn deliciousness, with toppings Chef House can appreciate.

— THE NIBBLER:- An American classic turned Zombie! This is their take on a coney is topped in homemade chili, diced red onions, mustard, and muenster cheese.  The King likes to tear into these like a dead walker into fresh meat!

— KILLER GAUGE – Named after their beloved dog, this hot dog is topped with a buffalo chicken dip, celery bits, blue cheese and ranch.

 Honorable Mention: THE GRANDE ZOMBE: Pronounced “Grand-ay, zom-bay,” this spicy little number includes queso sauce, shredded lettuce, cilantro sour cream, and crushed corn chips.  We like to heat up the night with this graveyard favorite.  Also, check out Big Ragu’s favorite, the dessert Zombie Dog called the “RED ROCKET” which is a banana in a bun  covered with peanut butter powder, stawberry jelly, white chocolate chips and pop rocks ! 

 **** IMPORTANT: Not every one of these Zombie Dogz are offered all the time.  They typically offer a few choices and rotate those throughout the year.  David and Lee Ann are always coming up with new flavors, so stay tuned.

 

“Dead Dixie”: Bacon, Apple and Blue Cheese Bliss.

From festivals, to food truck rallies, horror conventions, Oktoberfest or special single appearances, Zombie Dogz delivers the goods.  Our advice when they are around .. GET THERE EARLY, because this food truck is anything but dead.  They are easily the most popular food truck in Dayton.  Is it the Zombie Name?  Is it the one of a kind, unique toppings?  Is it the reasonable prices? The great customer service? For us, it’s all of the above!

The question we hear most is “Where can I find a schedule of where they are going to be?”  The answer is to stay updated through the Food Truck link on  Dayton Most Metro or follow Zombie Dogz on their Facebook  page. 

Speaking of Facebook, follow our new Food Adventure Crew with Hungry Jax, Chef House, The King, and the Big Ragu on Facebook by clicking HERE.

Cant get enough Zombie Dogz?  Then check out the photo gallery below for our huge collection of  pictures.  Food Adventures has some fantastic photos of many of their offerings!

[flagallery gid=111]

El Herradura Restaurant: Great Mexican Seafood Dishes & More

By 1 Comment

Seafood Dishes like “Mariscos Acapulco” are ‘Must Eats’ at El Herradura Restaurant

Whether you like the authentic Taqueira style Mexican food, or the somewhat Americanized Tex-Mex food found around town, you can find both options at El Herradura Restaurant.

Food Adventures with Big Ragu and the Crew have visited this spot on Upper Valley Pike in Springfield a couple of times.  We have been there when it is packed, been there when they had Mariachi Bands, and been there on a quiet Sunday afternoon.   One night Dayton Most Metro’s own Lisa Grigsby from Dayton Dining even joined us!  So this article takes all angles into account.

The menu is extensive, and we’ve tried many dishes.  Sure, we can give honorable mention to their delicious queso and salsa, but let’s dig deeper.  We discovered some secret offerings that you can take advantage of everyday.   But,  in our opinion, when it comes to this menu, seafood is king !

 

HERE’S THE SKINNY:

— Located at 1236 Upper Valley Pike in Springfield and open 7 days a week for lunch and dinner.

— They have a large outdoor patio deck with decorative umbrella tables, and a fun atmosphere

If you get a Taco, get it “Paul’s Way”

— Mom and Pop Restaurant owned by husband and wife Paul and Yadira DePuy.   Yadira is a native of Mexico, while Paul grew up in Springfield.  The menu reflects some of Yadira’s family recipes and some of Paul’s food loves.

— Large Bar area that is perfect for happy hour or “just drinks” nights.

— HD TV’s throughout the Dining Room for Sporting Events !

 

We made our way through the literally hundred options on the El Herradura menu and now we point you toward the best stuff on the menu ..

Get ready Dayton foodies,  here is your  “Must Eats!”

 

MUST EATS:

— BLUE CADILLAC MARGARITA:  This is actually a “must drink,” that packs a powerful punch.  We found this to be our favorite margarita.   In fact “The King” loved it.  His expertise in Margaritas goes back to his Air Force days in Texas!  The berry flavor is delicious.  Beware: this potent potion is a served in a big margarita glass.  Make sure if you order it, that you eat something, or you will be run over by the Blue Cadillac !

“Tilapia Cancun” at El Herradura Restaurant: You gotta try it !

—CANCUN TILAPIA: Grilled, Whole Tilapia served with rice, beans.  One of the Big Ragu’s favorite’s.  Exotic, delicious and the fish is very tender and delicate.   The filet meat slides right off the bone.  Sure, you have a whole fish on your plate, but are you a Food Adventurer or not ?  Impress your amigos, by ordering this eye catching plate.   The taste will have you hooked, pun intended.

— MARISCOS ACAPULCO: Grilled scallops, grilled shrimp, and pan seared imitation crab served on a hot fajita plate with mango, Mexican rice, lettuce, pico de gallo and guacamole.  It is creamy and delicious.  One of those meals you can’t stop eating, even when you are full.

— TACO’ S PAUL’S WAY:  This is a little known secret that is not on the menu.  It is how many of the employees and owners eat their tacos.. the authentic way.  Paul’s Way Taco’s are served  on soft corn tortillas, with your choice of meat, chopped onions, cilantro and fresh limes.  There is no cheese on this one.  Listen Gringo, these tacos are the real deal, and it is how they serve ’em up South of the border.  We suggest the chorizo meat or chicken meat in the tacos.  Get an authentic taste of Mexico City, and you don’t need a passport.

— SEAFOOD CHIMICHANGA:  Pan seared scallops, shrimp, and a cheese sauce, rolled inside a tortilla.  The Chimichanga is not huge, we could have ordered two of them.  Your friends will have a fork in your plate looking for a taste, but tell them to scram, Vamoose !  They can get their own.  This seafood chimichanga ranks among the top of all time.

Owners Yadira and Paul, DePuy, a true “Mom and Pop” Restaurant !

— SEAFOOD MOLCAJETE: Fish, Scallops, and shrimp served in a bowl with red, yellow and green bell peppers. onions, cheese, rice, tomato, lettuce and sour cream.  The pile of seafood is delicious and they’re tagline is “more shrimp than you can eat.”  This is a Food Adventure dish for sure !

— FRIED BANANA BURRITO:  Banana lovers will crave this sweet dessert.  It is like bananas foster in a blanket.  Pan seared bananas, wrapped in a tortilla then fried.  It is finished with drizzles of chocolate, caramel and cinnamon.  Not a large burrito, the size is just perfect for a delicious end to your meal, muchacho.

 

Springfield has a new El Hefe (boss) in town.  Take our lead, hit up the seafood dishes and the Paul’s way Taco’s.  Our list of Must Eat’s won’t disappoint.   Whether you live in the Springfield area, or are passing through, make El Herradura your destination for a meal, soon.  Have a cold Dos Equis on tap for us!

As we leave Springfield and get back on the road, we say to you .. ADIOS AMIGOS, see you next week…

Want more food photos and insight on Dayton’s best Food Adventures??  Then shake your maracas, and “like” Food Adventures with Big Ragu and the Crew HERE !

[flagallery gid=112]

Dayton Food Trivia, Rumors & Secrets You Don’t Know

By 1 Comment

a

“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.

 

The owners of Pizza Queen dumped anchovies for deep fried tilapia

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.

 

Pull tab - thanks Mr Fraze

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.

 

Orville at a dinner party

“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.

 

Ice Cube Tray - invented in Dayton

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]

Introducing NEW Food Adventures Crew & Fried Chicken at Lily’s Bistro ($25 Gift Card)

By 7 Comments

Food Adventures Just Got More Adventurous !

Food Adventures just got a whole lot more adventurous….. and you can benefit by winning a $25 gift certificate to Lily’s Bistro in the Oregon district.

*** FOOD ADVENTURES WITH BIG RAGU and THE CREW ***

Blazing the trails in the foodie forums since 2008, Food Adventures has developed a large following…

Today, we add some big players to the mix.  They include Chefs, Foodie Fanatics, royalty and an appetite for Dayton that has never been bigger.  Although we have a couple of new faces, FOOD ADVENTURES with BIG RAGU and THE CREW, is still the same FOOD ADVENTURES you have come to love.  We will continue to have the MUST EATS, killer food photos that make your mouth water, and multiple visits to a place before we write an article.  Will continue to give you “THE SKINNY” on our favorites.  Follow our relentless pursuit of the best eats in the Miami Valley!

Together, your humble Food Adventurers will seek out locally owned restaurants, unique places off the beaten path, and even give our slant on some familiar favorites. Whenever we visit a place, we call it a “Food Adventure.”  You can expect pictures of each Food Adventure we embark on. You can expect us hugging waiters, visiting mom & pop establishments, posting nostalgic blogs, tongue-in-cheek comments and emotionally eating our way through life.   We don’t take ourselves seriously, enjoying the adventure all the way.  “We are not food critics, we just love to eat!”  Food Adventures won’t limit ourselves, we try it all – NO RULES !  We will leave no plate unturned.

You know the Big Ragu already ...

You already know The Big Ragu

We will continue to set the trends, host Food Adventure dinner events, and give our unique spin on Dayton’s best “Mom and Pop” places in the Miami Valley.  Food Adventures with Big Ragu and the Crew will continue to attend and support numerous local food and charity events.   We eat it all, and the photos are ours. No stock pics here.  We aren’t a share and click site.  We are Dayton Originals, so all of our stuff is original content. Often imitated, never duplicated, accept no substitutions.

You can find us here:

Facebook Page: Facebook.com/foodadv

Website: DaytonFoodies.com 

Twitter: @food_adv

Instagram: Instagram.com/Dayton_Foodies

 

Our recent “Meeting of the Mouths” happened last Sunday at Lily’s Bistro on Chicken Dinner night.  We will get into the Must Eats from that night shortly, but first…,

Ladies and gentlemen, it is time to MEET THE NEW CREW !

 

Chef House - expert foodie !LEEANNE HOUSE aka “CHEF HOUSE”:

Chef House or “The Sriracha Mamma” is all about the heat.  Lover of all things spicy she is constantly in the kitchen coming up with fun new ways to whip up veggies and add a little spice.  She is a Dayton native, with lifelong experience in the restaurant industry, working with some of the best chefs in the Miami Valley.  She loves to keep it local especially in the summer when beautiful produce is plentiful. She is a true foodie who knows we have a lot to offer in Ohio!

Chef House’s Top 5 Favorite Local Places for a Food Adventure :

(in no particular order)

1) Meadowlark (they do veggies right!)

2) Rue Dumaine (it never disappoints)

3) Fresco (best chef hands down)

4) Oregon Express (favorite pizza since I was a kiddo)

5) My kitchen ! …  duh!!!!

***************************************************

 

JACLYN SCANLAN aka “HUNGRY JAX”:

Jackie relocated to the Dayton are in 2006. This Italian from Upstate NY found herself in a very different culinary atmosphere than what she was used to back home in Utica, NY.  However, different proved to be good a she fell in love with not only this “gem” of a city, but also the food and foodies within it! Cooking is a passion of Jackie’s.  She loves to use her husband, John, and two daughters, Coraline and Ashlyn, as her lab rats to test recipes out.  Some of her recipes have even been published in National Food Magazines!  But as much as she loves to cook, she also loves to take a night off from her kitchen and enjoy eating out and letting someone else do all the work (and the clean up)!  Other foodie interests include years of volunteering at the Dorothy Lane Market School of Cooking and being an Alton Brown fan since way back when he wore bowling shirts.  Jackie is excited to be part of the Food Adventures team and is looking forward to experiencing some new eats!

Jackie’s Top 5 Favorite Local Places for a Food Adventure:

1) Lock 27

2) The Cakery

3) Sweeney’s Seafood

4) Dorothy Lane Market

 *
  ***************************************************
 ***************************************************
 And our final Food Adventurer…
The King - all smilesBLAKE KING aka “THE KING”

After hopping the globe with the Air Force, The King recently touched down in Dayton with his wife and daughters. Flying recon for great local food, the Big Ragu has set the course for his newest wingman, and he is logging some serious mileage. The King is a dessert FREAK! There is no shake too shaky, pie too flakey, nor cake to…cakey for this lunatic. He wants to find the best dessert in Dayton. Please help him. He needs it, a lot.

The King’s Top 5 Favorite Local Places for a Food Adventure:

1) Taco Loco

2) Jet Freeze

3) Bill’s Donut Shop

4) Hasty Tasty Pancake House

5) Submarine House

 

 

Now to the food of the day .. not a typical article for us, this is just about one dinner …. The Sunday Chicken Dinner at Lily’s Bistro

Get your hens ready….

HERE’S THE SKINNY: 

— The dinners go from 5pm – 9pm on Sundays only

— The menu is pretty much fried chicken, with the sides, appetizers, and desserts changing from week to week.

— The prices are $9 for a 2 piece dinner, $16 for a 1/2 chicken dinner, and $28 for a whole chicken

— Sides are $3,  good prices, no clucking around

Now we ruffle our feathers and give you our patented.. Must Eats!

 

Buttered Johnnycake..

Johnny Cakes at Lily’s Bistro. Click to Enlarge the Goodness

MUST EATS:

— JOHNNY CAKES:  It might have been chicken night, but the appetizers and sides stole the show !  We couldn’t stop talking about the Johnny cakes. Pancakes, as an appetizer? This was right up our alley. The King wished he could have bottled the scent to keep by his pillow at night. Made with jalepeno, for just enough contrasting kick to the sweet buttery mapleness.   These cakes were  slathered in butter and syrup and simply amazing.  Who would have thunk it?   Crispy, sweet and spicy made for a perfect combination, and Chef House’s favorite dish of the night.

— SMOKED SALMON DIP:  Another great appetizer of the night, served with bagel “nuggets.”  We started out polite, then found ourselves thumb wrestling for the last bits.  Addicting, and addiction is an ugly thing.

— HOMEMADE MASHED POTATOES: We are talking the real deal, mashed with decent sized chunks in them.  We wondered why conversation stopped, it was as if all the Food Adventurers discovered these at the same time and were very quietly stuffing their faces.

— COOLDADDY COCKTAIL:  This spicy cocktail is a must.  Who could pass up a drink that features Chef House’s Sriracha sauce? Tequila, handmade pepper syrup, strawberries, cilantro are also among the ingredients.

— BEIGNETS:  Pronounced “Ben-yays.”   Known in some circles as “pizza frite”, “zeppole” or fried dough, these puffs of dough are a perfect end to a rich dinner.  Ever so slightly covered with sifted powdered sugar, Big Ragu had white on his “man bib vest” in no time.

 

Smoked Salmon Dip with Bagel nuggets - a must eat

Smoked Salmon dip, made in house, with Bagel Bites

Honorable Mention:  The mac n cheese and hand breaded, fried okra deserve a nod!

Thank you for reading our special  Food Adventure with Big Ragu and the Crew!

We always visit a place multiple times before we write a story, so we are ready for a trip back to Lily’s.. want to join us?  COMMENT BELOW on the story for a chance to win!

**** CONTEST **** WIN a $25 Gift Certificate to LILY’S BISTRO WITH BIG RAGU AND THE CREW !!   Just comment on the story below for a chance to win.  One entry per person, please.  A winner will be chosen at random.  We will revisit this restaurant for an another Food Adventure and you are welcome to join us !
Follow Food Adventures by giving us a like on Facebook.
[flagallery gid=109]

New Owner Breathes Life Into Dog’s Breath Tavern

By 1 Comment

Gary Leasure, New Owner of Dog’s Breath tavern

Been chasing your tail looking for a good watering hole?

New things are happening under the woof, err. roof at Dog’s Breath Tavern on Whipp Road in Kettering.  New owner Gary Leasure has already set some of his vision in motion.  Keeping with the dog theme, he has revamped the menu and promises even more improvements and innovations.

As for drinks, he is focusing on having beer available from every Dayton Brewery.  You could literally do a brew tour without leaving your bar stool.  He is working out distribution with some of the breweries, and has some Dayton beers on tap already.  Right now they have Toxic, Warped Wing, and Yellow Springs Brewery beer on draught.  Dog’s Breath will feature Ohio Breweries on tap as well.  Click HERE for full beer list.

Gary has owned bars before and he hopes to use his experience to make some big changes.  Some things to look for are pool leagues, dart leagues, karaoke,  NFL game specials, new HD TV’s, and bands every week.  The huge restaurant provides a great venue for live music, and a fun atmosphere for watching sports.  Unofficially, one area could be called the “Dawg Pound” and another the “Jungle.”

“Shed” what you knew about this place and let us “retrieve” the scoop on this revamped spot.

HERE’S THE SKINNY:

 — The tavern is located at 1912 E. Whipp Rd in Kettering,

— Hours are:  Mon – Thurs: 3pm – Midnight,   Fri – Sat: 11am – 2:30am, Sun: 11am – Midnight

— FREE POOL on Tuesday nights

Homemade “Bones” like this Ham and Cheese Roll

— Wednesdays are Warped Wednesdays, $1 off Warped Wing pints,  and open mic night

— Thursdays Trivia Nights and $1 off all bottle or draft IPA’s

— Fridays is karaoke and Saturday they have live bands !

 

MUST EATS:

— HAND ROLLED “PULLED PORK BONE” (Egg Roll): The pulled pork bone is served with cole slaw for “dipping.”  They hand roll their homemade egg rolls. Let us tell you, this is their signature appetizer, and some good stuff.  If you don’t like pulled pork, you gotta try the Ham n Cheese rolls, the Turkey Club rolls or the Reuben rolls.  They are all fantastic and made in house !

— DEEP FRIED PRETZEL BITES: Yes deep fried..  This twist on a familiar favorite will make  you “roll over and beg for more !”  The taste is a bit crispier and the pretzels are dusted with a cinnamon spice and some soft of  hot spices.  The bites are served with a honey mustard for dipping that is essential.

Yellow Springs Beer, Warped Wing and more on tap NOW at Dog’s Breath Tavern

— THE DOUBLE BUTTER BURGER: 2 burgers and a mountain of a sandwich.  Here’s the secret: before they cook the burgers on the tabletop fryer, they slap each side with some butter.  You can taste the difference. And cheesey?  OMG they put a ton of American cheese on this one to hold it all together.  Top it how you want it and go town like a hungry Rottweiler.

Honorable Mention: The Buffalo Wings aren’t bad, and go great with a local beer.

The owner promises even more good things to come.  Look for the menu and kitchen to expand, and for some more unique food items and local beers.

So don’t bark, just take some bites at Dog’s Breath Tavern soon.  It is a heck of a place to enjoy some adult beverages, watch some football, shoot pool or take in a live band.  We won’t “hound” you any more.

Speaking of a howling good time, make sure you “LIKE” Food Adventures on Facebook by clicking HERE !  Over 3,000 loyal fans can’t be wrong !

Check out our photo gallery below from our visits to Dog’s Breath Tavern !   You won’t see this anywhere else…. Dog Breath’s Full Menu —>  Page 1      Page 2

[flagallery gid=108]

“Scratch Food” Caters the Suzy Pender Memorial for the 14th year

By Leave a Comment

BBQ Baby Back Ribs from Scratch Event Catering

In all of our Food Adventure articles, we feature extraordinary people doing extraordinary things. And even then some people stand out among the rest.  Take Chef Matt Hayden for example, owner of Scratch Event Catering.  He has owned bars, eateries, and learned to hone his culinary skills. Whether it is  taking an egg to whisk it, or smoking brisket, he is on top of it all.  He donates times to various charities, and never boasts or asks for recognition.  Matt does it for his love of the cause, and his love of pleasing people with good food.

One such event is the Suzy Pender Memorial Golf Outing.  This annual event will have its 14th golf outing this Saturday at Jamaica Run Golf Course.  Suzy was a Centerville native who had a love for golf and children.  She passed away unexpectedly in 2001,  at the age of 30.  She was an absolute angel, who was taken from this world, way too soon.  The golf outing honors her memory and helps causes that were close to her heart.  The purpose of the event, is to raise money to buy stuffed animal Teddy Bears.  These bears are given to hospitalized children to help comfort them.  Tens of thousands of bears have been given to children at Miami Valley Hospital over the past 14 years.

Matt Hayden has also been there over the past 14 years donating his food, time and resources to make this event what it is today.  Matt’s wife Carey along with a committee of Suzy’s friends, run the benefit without a hitch.  Saturday’s event  has already sold out the maximum  # of golfers.  Again, we can’t say enough good things about the committee that organizes this golf outing each year.  The door prizes and fun times are second to none.

Scratch Event Catering typically makes and incredible BBQ buffet spread featuring all you want baby back ribs, pulled pork, roasted chicken and some tasty southern style soul sides.  It is nothing short of a great Food Adventure !  Every year we see Matt running around, serving hot food, and providing a delicious and filling meal.  He and his staff work hard, and it shows in the end product.

Chef Matt Hayden, a Dayton Native who gives back to the Community

Today we recognize Matt’s dedication of 14 years and counting to this charity.  We also say THANK YOU, for giving back to the community, year after year.

 

HERE’S THE SKINNY:

Want to donate to the Suzy Pender Memorial Fund ?  Email Debbi  at [email protected]

Do you need a catering company with some savory food or a healthy menu?  Contact Scratch Event Catering at (937) 567-7850.  Learn more about Chef Hayden in his DMM 10? interview.

Please feel free to browse some photos of the last 14 years of the Suzy Pender Memorial Outing, catered by Scratch Food.

 

Want to stay on top of the best food happenings in Dayton?  Then “like” Food Adventures on Facebook HERE !  All food, all Dayton, all the time !

 

[flagallery gid=107]

Dayton’s Best Fish Fry Opens the Fall Season This Friday

By Leave a Comment

Freshly Breaded Icelandic Cod at Our Lady of the Rosary’s Fish Fry

The #1 Fish Fry as ranked by Food Adventures is kicking off their first Fish Fry of the season on Friday Night !!

The place is OUR LADY OF THE ROSARY CHURCH in Dayton who has been hosting these events for over 54 years !

We are the only ones with the scoop on this incredible deal and fun night !!

 

HERE’S THE SKINNY:

— WHERE: Our Lady of the Rosary Church, 22 Notre Dame Ave. in Dayton

— WHAT: Fish Fry  – **21 and over only !**

—NEXT: Friday, October 10th  & Friday, November 14th 

Click to Enlarge these Sausages

— COST: $13 if you pre-pay at the Parish Office, or $15 at the door the day of the event.

 

— INCLUDED: Freshly fried Icelandic Cod, Fresh Mild Sausage, Hot Polish Sausage, Chicken Strips, French Fries, Baked Beans, Salad, Cole Slaw, Homemade  Cakes, Cabbage and Noodles, Ice Cream, Popcorn, Soft Drinks, and Beer.

— WHEN: 5:30pm – 10:30pm 

— WHAT ELSE:  Gamble on pull tabs and raffle prizes!

 

 

MUST EATS:

— THE FRESHLY MADE MILD SAUSAGE: Made locally, with an old recipe that has been used for 50+ years.  Some of the best stuff we’ve had !

— THE FRESHLY BREADED COD: Made in large “sticks,” you can have all you want of these !

— HOMEMADE CAKES: Chef Joe makes these himself on site !  

Our Lady of the rosary Church – 22 Notre Dame Ave.,  Dayton, Ohio

 

What makes this event great is the friendly volunteers.  The staff are kind, dedicated and have been doing this for years.  The party is all inclusive and you are not “nickel and dimed” for extra beers, etc..  For these reasons, this is the best fish fry in the Miami Valley area, in our humble opinion.  There are old folks, young folks and ages in between.

So now you know about this little known secret.  Will we see you on Friday?  No better place for a Food Adventure !

Browse the photos below of the food and offerings at the event!

Are you a Dayton Foodie?  Then “LIKE” Food Adventures on Facebook HERE !

 

[flagallery gid=105]