Dayton937

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

Dayton Dining

Pick Your Own Pumpkins at Young’s

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Young’s Jersey Dairy has grown and sold pumpkins for decades – and their fields are filled with orange  this fall!

There are two ways to find just the right pumpkin for your family. The most exciting way is to “pick your own” pumpkin directly from the field.  You can Pick Your Own Pumpkins on every day from 11am – 6pm. To choose your pumpkin this way, purchase a ticket at Cowvin’s Corny Bin located between the Dairy Store and the Barn, then get on the wagon ride that goes to the Pumpkin Patch. After arriving at the field, get off the wagon and look (and look) until you find just the right pumpkin (or pumpkins!) to fit your needs. This is a great way to have fun, enjoy a wagon ride, and get a fresh pumpkin all at the same time.

The cost is now $9 per pumpkin or 3/$24, which includes the wagon ride to the pumpkin patch. Last day for Pick Your Own Pumpkins is Oct 27.

Another way to find your special pumpkin is to look through the many pumpkins already harvested from the field and displayed next to the Dairy Store. There are always several thousand small pumpkins that sell for $3.00 or less. The larger pumpkins are all individually marked with a price. Young’s has a large selection of gourds and Indian Corn for your fall decorations!

While you’re their check out the  family fun maze, created from more than 3½ acres of cornfield and has over one mile of paths. You get on the Cowvin’s Corny Maze wagon ride for a trip out to the corn maze – then get lost for a while – usually 25-50 minutes – depending on your skills and luck – then hop on the wagon for a trip back to the barn area.  Age 11 and under must be accompanied by an adult. The maze is open 11am everyday (weather dependent) to around 6pm to give the last group at least an hour before it starts getting dark to find their way out. Cowvin’s Corny Maze goes through our cornfield and has many twists, dead-ends and tricky twists. It’s an adventure!

The price is $7.50 a person age 5 and older. Age 4 and under are free. Children age 11 and under must be accompanied by an adult.  Price includes a wagon ride to and from the maze.

Young’s Jersey Dairy

6880 Springfield-Xenia Rd
Yellow Springs, OH 45387
(937) 325-0629

Latest Ohio Liquor Lottery

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The Ohio Bottle Lottery is kicking off another round of offering bottles  that are so unique in flavor, age, price and collect-ability that they are so limited in quantity that you must enter your name is a lottery to be picked for the opportunity to purchase.  All entries must be submitted online here.

The first weekly lottery begins at 12:01 a.m. on Sept. 28. All entries must be submitted by 11:59 p.m. on Oct. 2.

  • E.H. Taylor Amaranth, $69.99
  • Elmer T. Lee 100th Tribute Edition, $100.00
  • E.H. Taylor Jr. 18 Year Marriage, $ 69.99

The second weekly lottery begins at 12:01 a.m. on Oct. 5. All entries must be submitted by 11:59 p.m. Oct. 9.

 

  • Old Fitzgerald 9 year, $89.98
  • Old Fitzgerald 15 Year, $149.98
  • Rockhill Farms, $54.99

 

The third weekly lottery begins at 12:01 a.m. on Oct. 12. All entries must be submitted by 11:59 p.m. on Oct. 16.

 

  • Mister Sam, $249.98
  • King of Kentucky, $249.99
  • Old Forester Birthday, $99.99

 

The fourth weekly lottery begins at 12:01 a.m. on Oct. 19. All entries must be submitted by 11:59 p.m. on Oct. 23.

 

  • Double Eagle Very Rare, $2,000.00
  • Old Fashioned Copper (O.F.C.), $2,400.98
  • Woodford Reserve Baccarat, $2,127.65

 

 

You must enter each weekly lottery to be considered for all twelve lotteries. Additionally, if choosing all twelve lotteries, entrants have a chance to win each product and will NOT be disqualified from one if chosen as a winner on either of the others.

Hank’s Local- New Owners, New Kitchen

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Hank’s Pub located on Patterson, just west of Woodman has been around for over 40 years, known as a neighborhood bar with with super friendly bartenders, live music and dart leagues, and is even the home bar of the World Dart Champion.

Earlier this year Chris Shay and his two sons took over the bar, did a major clean up, added a large deck  and a kitchen. After being shut for 4 months due to the Pandemic,  they rebranded as Hank’s Local and reopened in late July  with Chad Shay as the general manager and Jessie Shay as the kitchen Manager. While they made lots of changes, they kept longtime bartender Tammy, who has been pouring drinks at Hank’s for 33 years.

The menu at Hank’s Local features  locally sourced food when possible with breads from Big Sky and  sweets from Yes Cakes.


They serve lunch, dinner, late night food and even have a kids menu. You can even use their easy online ordering for carry out. Live entertainment continues with the Blues Breakdown every Tuesday at 7pm and Doug Hart solo every Thursday around 730!

Here’s the upcoming music schedule:

OCTOBER BANDS

All live shows begin @ 7:00pm until Covid-19 restrictions are eased.

 

 

 

 

Hanks Local
2529 Patterson Road,
Dayton OH 45420

(937) 254-7527

Open Monday thru Saturday: 11am – 2:30am

A New Burger Joint at The Greene

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Hassan Abuzaid

Opening quietly about a month ago at The Greene, Gravity Burgers took over the spot that used to be Deg’s Flame Grilled Chicken (who moved to the Fairfield Commons Mall), next to Noodles & Co.  With a very simple menu, they offer four burgers, fries and soda, according to the manager Hassan:

Classic Burger – tomato , lattice , mayonnaise, ketchup, cheese $6.49

Gravity Burger – cheese, arugula, gravity signature sauce $8.99

Classic Gravity Burger – cheese, caramelized onion, crunchy onion, gravity signature sauce $8.49
Solar Gravity – lettuce , pomegranate. solar sauce, cheese $8.29

 

 

 

 

 

 

 

 

 

 

 

A regular order of french fries will run you $2.49 or upgrade to Commando Fries for $5.79.  Add bacon to any burger for $1.50. Soda’s from the Coca Cola freestyle machine run $1.49.  Delivery is available through DoorDash.

Gravity Burger

The Greene
15 Greene Blvd
Beavercreek, OH 45440

(937)306-8155

Mon- Thurs 11:30am – 11pm
Fri & Sat. 11am – midnight
Sun noon – 9pm

 

Celebrate National Cheeseburger Day!

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It’s National Cheeseburger day!

There are several theories to the beginning of the cheeseburger which dates back to the 1920s. According to one story, in 1926, Lionel Sternberger invented the cheeseburger while working at his father’s Pasadena, California sandwich shop, The Rite Spot. At that time during an experiment, he dropped a slice of American cheese on a sizzling hamburger.

However, like several iconic foods, many people and restaurants claim the origin story. For example, in Los Angeles, a restaurant called O’Dell’s placed the cheeseburger on its menu in 1928. It came smothered with chili. Further, Kaelin’s Restaurant in Louisville, Kentucky claims that they invented the cheeseburger in 1934. There is one record that tells the Humpty Dumpty Drive-In in Denver, CO bragging rights is the trademark that they received in 1935 for the name “cheeseburger.”

Gus Belt was another who applied for the trademark of those words. He was the founder of Steak n’ Shake and sometime in the 1930s, he also applied for the trademark. Despite all claims, one thing is sure that the cheeseburger consists of all the marks that satisfy craving and the cheeseburger is not going anywhere and always be enjoyed not only in America but in several places in the country.

 Here are he  restaurants that are offering deals:

Applebee’s

Applebee’s is offering a delicious Burger Bundle in honor of National Cheeseburger Day for just $8.99. All you have to do is order any (yes, any!) Handcrafted Burger of your choice and you’ll receive a side of crispy fries and a 30-ounce drink all for the incredibly low price. Select the Burger Bundle option from the menu to order for dine-in, To Go or delivery.

 

The Big Jimmie Burger

Jimmie’s Ladder 11

The Big Jimmie Burger will makes it’s debut today.   Named after owner Jimmie Brandell, this special burger is two 4-ounce Angus beef patties, American cheese, Russian dressing, chopped Romaine lettuce, onions and pickles on a three-part bun served with hand-cut fries ($15).

McDonald’s

For one day, the fast-food giant will offer double cheeseburgers for 50 cents with an offer on its mobile app. Valid one-time and app download and registration required. Learn more about the app and find offers at www.mcdonalds.com.

 

Red Robin

Red Robin is hosting a “week-long cheeseburger bash” with Buy One Get One 50% Off all Gourmet and Finest burgers from Sept. 14 through Sept. 20, 2020 at participating locations. The deal is available for dine-in or To-Go when you use Promo Code: BOGO or mention “BOGO” in the restaurant. The discount will be applied to the lowest priced item. This deal is not valid on delivery orders and cannot be used with any other offer. See the details on their website.

Steak ‘n Shake

Steak ‘n Shake is offering loyalty app members $2 off the Double ‘n Cheese Steakburger from September 18 through September 24. There is a limit of one per order, per visit. The offer will only be valid on orders placed through the app. If you download the app and join, you’ll receive a free speciality milkshake with your first purchase as a club member.

Smashburger

Smashburger will be offering guests its Classic Double Smash for just $5 in honor of the day. And better yet, at participating locations, guests can pair their Double Smash with a $3 White Claw.

DubPub to Celebrate 1/2 Way to St Patrick’s Day

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It’s officially halfway to St. Paddy’s Day and we checked in the the Grand Poobah of St Patrick’s Day in Dayton, Dublin Pub owner Steve Tieber to see wheat he’s got planned. He shared that they are celebrating all day on Saturday the 19th.

Dublin Pub will have live music all day starting at 1 PM in their parking lot on a stage donated by Matt Miller from Carl’s Body Shop and as part of the DORA district, you can grab a beer or cocktail and cruise through the Oregon District as well.

Half Way to St. Patrick’s Day Entertainment Line Up:

1-3pm Paul Cullen
4-7pm Scott Houchens
7-11 Jameson’s Folly and the Celtic Academy of Irish Dance
Although it is not required we will be asking for five dollar donations and all the money will go to support the musicians and dancers.  
Of course we know their will be plenty of Guinness and Jameson’s flowing and you can’t go wrong with  some of their Irish inspired food.  Here are a few of our favorites:

HUNTSMAN – Brisket, onions, cheddar and whiskey mustard served on pretzel roll 11.99​

COUNTY CORK CLUB – Smoked turkey, bacon, lettuce, tomato, and mayo on toasted sourdough 8.99

FIVE POINTS REUBEN – Corned beef, slaw,​ and 1000-island layered with salt & vinegar fries on grilled marbled rye  10.99​​​​​

GUINNESS BEEF STEW – Beef tips, celery, potatoes,​ and onions ​in Guinness gravy served with a roll 13.99

And of course a trip to the DubPub is not the same if you don’t get an order of their award winning Pub Fries!

 

Celebrating the Classic Negroni

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With the COVID-19’s global spread continuing and resulting in ongoing and widespread bar and restaurant closures, and with countries and communities implementing different sets of rules and restrictions, Negroni Week 2020 has shifted its focus accordingly.

This year, Negroni Week (September 14-20) will be a digital-only event and will not be taking place in bars and restaurants. Negroni Week’s festivities will be taking place virtually so that everyone can celebrate safely at at home, and  Negroni Week’s fundraising goals are also shifting, focusing solely on raising money for organizations and initiatives that are providing relief to the hospitality industry, which has suffered immeasurable losses as a result of the global pandemic.

NegroniWeek.com will continue as a hub for the initiative this year, with a focus on these fundraising efforts, and for the first time, we will be accepting donations from consumers. Donations will be open on NegroniWeek.com on September 1, and will remain open throughout the month of September. We will also be celebrating throughout Negroni Week from September 14-20 via Imbibe and Campari’s social media channels (@imbibe, @campariofficial, and @campariUSA) and, of course, through the #NegroniWeek hashtag.

Our hope is that 2021 will bring better days, and that we will be able to return Negroni Week to its more familiar format of years past. In the meantime, our goal is to do our very best to give back to the industry that has contributed so much to this initiative over the years. We hope that you will join us in celebrating this year, as safely as possible.

We asked our resident mixologist for some insights to the Negroni and here’s what he shared:

For many a bartender, there is a certain allure to the Negroni. It could be the of the simplicity of the recipe: one part gin, one part sweet vermouth, and one part the bitter Italian liqueur Campari. These basic proportions make the cocktail ripe for experimentation. Which means that the gin can be replaced with bourbon or champagne. The Campari can be replaced with any wide variety of bitters, from Aperol to Zucca. Every time you change one of the ingredients, you change the overall flavor profile. While the Negroni will always stand on its own among the classic cocktails, the variations it has inspired have covered the flavor and color spectrum.

The best legend of the creation of the Negroni starts with an Italian nobleman fleeing to America after having a child out of wedlock. Count Camillo Negroni spent some time in the American West, becoming a cowboy and enjoying the lifestyle of a rancher. When everything was a little calmer, he returned to his native country to settle back into his old lifestyle. He sauntered into town one day, looking for a stiff drink. Thinking the popular Americano (1 oz. sweet vermouth and 1 oz. Campari, topped with soda water) was not going to satisfy his thirst, he asked the bartender to substitute the soda water for gin. It was at that point a legend in the cocktail world was born. And like many other cocktails of the era it was mostly lost after Prohibition, showing up once bartenders started to discover the old recipes.

The one ingredient that takes some getting used to.

What is a classic Negroni, you may ask?

Negroni

1 oz. gin
1 oz. sweet vermouth
1 oz. Campari

Glass: Cocktail or Rocks
Ice: None
Garnish: Orange peel

Pour all of the ingredients into a mixing glass over ice. Stir until the mixture is chilled, then strain into the glass. Twist the orange peel over the cocktail, then drop it in and serve.

If you are a fan of gin and all of its herbal glory, this is an amazing cocktail. The bitter Campari is an acquired taste, but it is blunted by the gin and the sweet vermouth. Start here, and work your way forward…

Not a fan of gin? Bourbon fits just as nicely in this cocktail.

Old Pal

1 oz. bourbon
1 oz. sweet vermouth
1 oz. Campari

Glass: Cocktail
Ice: None
Garnish: Orange peel

Pour all of the ingredients into a mixing glass over ice. Stir until the mixture is chilled, then strain into the cocktail glass. Twist the orange peel over the cocktail, then drop it in and serve.

For those of you that enjoy whiskey more than gin, here is the Negroni variation for you. Swap the herbal gin for the smooth bourbon, and it is like you have an entirely different cocktail. If rye is not your thing, exchange that for bourbon and make yourself a Boulevardier. Either one is fantastic.

Negroni Sbagliato

1.5 oz. sparkling wine (stay in Italy and hit the Prosecco)
1.5 oz. sweet vermouth
1.5 oz. Campari

Negroni Sbagliato

Bubbles make everything better, right?

Glass: Champagne flute
Ice: None
Garnish: Orange peel

Pour the Campari and sweet vermouth into a mixing glass over ice. Stir until chilled, then strain into the champagne flute. Then top off with the champagne and GENTLY stir. Twist the orange peel over the cocktail and drop in.

It is said that while making a Negroni, a hapless bartender accidentally grabbed an open bottle of champagne instead of the gin and poured it in. Instead of dumping it, he served it to his customer and this star was born. I want to see the bar set up that has the gin ANYWHERE close to the champagne. It seems like a stretch. However, the word sbagliato in Italian means “bungled” or “mistaken”, so there could be an

Unusual Negroni (by Charlotte Voisey)

1 oz. Hendrick’s Gin
1 oz. Lillet Blanc
1 oz. Aperol

Glass: Cocktail
Ice: None
Garnish: Orange peel or Grapefruit peel

Pour all of the ingredients into a mixing glass over ice. Stir until the mixture is chilled, then strain into the cocktail glass. Twist the orange (or grapefruit) peel over the cocktail, then drop it in and serve.

If the boldness of the original Negroni is too much for you, Ms Voisey developed a cocktail that dials back all of the intensity. Henrick’s is an amazingly light gin, more cucumber and rose petal than juniper. The Lillet is not very vermouthy, and the Aperol, while bitter and orange, is not as intense as the Campari.

Dark and Smooth Cocktail

A little sweeter, but still with some herbal zing.

Dark and Smooth

1 oz. dark rum
1 oz. sweet vermouth
1 oz. Jägermeister

Glass: Rocks
Ice: None
Garnish: Orange peel

Pour all of the ingredients into a mixing glass over ice. Stir until the mixture is chilled, then strain into the cocktail glass. Twist the orange peel over the cocktail, then drop it in and serve.

 

For even more variations and Negroni recipes, click here. 

WDTN and Dayton’s CW Coats For Kids Campaign Kicks Off Sept 17th

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WDTN and Dayton’s CW are proud to be kicking off the 37th annual Coats for Kids campaign on Thursday, September 17th.  Corporate sponsors for the campaign include LCNB National Bank and Catholic Social Services.  In-kind partners include Cintas Corporation and RUSH Transportation and Logistics.

Since the inception of the campaign, Coats for Kids has collected and distributed over 500,000 coats and winter accessories to less fortunate children and adults throughout the Miami Valley.

“This has been a difficult year for many in the Miami Valley and we know the need for coats and winter accessories could be greater than ever,” said Joe Abouzeid, Vice President and General Manager of WDTN & Dayton’s CW. “We’re proud to work with our partners to get these coats in the hands of those in need even during these difficult times.”

The campaign, scheduled to run from September 17th through October 23rd, will once again ask residents of the Dayton region to take any new or washable coat that they or their children may have outgrown or winter accessory to any sponsor location and place them in the Coats for Kids collection barrel. The Cintas Corporation will then launder the coats and RUSH Transportation and Logistics will transport the coats, both at no charge.

Due to the Coronavirus pandemic, distribution of the coats and winter accessories will look different in 2020. Distribution will take place in early November with details being announced in the coming weeks.

For a complete list of drop-off locations plus future information on Distribution Day, visit wdtn.com.

It’s Dayton’s Black Restaurant Week

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Jamila Briscoe, a self-proclaimed foodie who runs an Instagram page entitled Dayton Food Diaries, noticed recently during Restaurant Week that not a lot of black owned businesses were represented.  So she decided to launch Dayton Black Restaurant Week, which starts today and runs through Sunday, September 20th.

As the founder of Dayton Restaurant Week in 2005, I reached out to her, excited to help her promote and offer some tips I learned the hard way.  We laughed together over the effort it takes to coordinate all of these independent businesses.  Jamila’s event is a little different than the traditional semi-annual 3 course meal deal hosted by the local restaurant association.  Not all of the businesses included offer full meals, but all are excited to be a part of this first time event. Jamila describes her event as a “week is intended to showcase the delicious offerings we have in the City, from restaurants, to catering companies, food trucks, product owners, and the like!”

Here are the local black owned businesses participating and their offers:

 

Bless Me Sweets 937-520-6883
Vegan Cookies will be BOGO half off (prize is per dozen) – using code BOGO

A bakery that specializes in custom cakes, cookies, cupcakes, and more for any special occasion. Take a bite out of something sweet!

IG: https://instagram.com/blessmesweets

Web: https://www.blessmesweets.com/

Cuisine: Bakery/Sweets

Features: Delivery, Online Ordering, Gluten-Free Options, Vegan/Vegetarian Options

Check out their new vegan cookie flavors in The Entreprenuers Shoppe (1109 W 3rd St Dayton, Ohio 45402)!

 

Nayana Eateries 937-367-8957

Entrees available for $20.20 and $40.20 for delivery

For $20.20

    • Mandarin Orange and Chili Glazed Pork Chops
    • Hickory Bacon and Spinach Stuffed Chicken Breast

For $40.20

    • Shrimp and Lobster Grits
    • Blackberry and Mint Lamb Chops

All dishes are served with a Rustic Red Skin Potato Mash and Nayana Eateries Signature Haricot Vert (excluding the Shrimp and Lobster Grits, which are paired with a fresh mixed green salad).

A private chef and catering service dedicated to the health of food. Serving to feed your soul, providing meals that are packed with flavor for every lifestyle!

Email: [email protected]

IG: https://instagram.com/nayana_eateries

Cuisine: American, Fine Dining, and Catering

Features: Carryout, Delivery, and Private Bookings

Hours: Mon-Sun 9:00am to 5:00pm (Special hours for events)

 

 

The Grind House Coffee and Tea Company 937-260-8153
10% off entire order

The best coffee in the Miami Valley! Their great-grandfather spurred the passion for coffee and now they are sharing family secrets with the rest of the world!

Web: http://www.Grindhousecoffeeandteacompany.com

IG: https://instagram.com/grindhousecoffeeco

Cuisine: Cafe/Coffee Shop

Features: Carryout Only, Online Ordering, Wi-Fi

Hours: Mon-Fri 7:00am to 6:00pm, Sat & Sun 8:00am to 6:00pm

Address: 7150 Executive Blvd, Huber Heights, Oh 45424

Located INSIDE Meijer!

 

Taste of Jamaica 937-210-9175
10% off entire order

Known for Jerk Chicken and Jerk Tacos.

Authentic Jamaican food.

IG:  https://instagram.com/tasteofjamaica937

Cuisine: Caribbean

Features: Carryout Only

Hours: Tues-Sat 2:30pm to 7:30pm

Address: 4324 Salem Ave, Dayton, Ohio 45416

 

Twist Cupcakery – 937-771-4099
10% off with coupon code DBRW2020 for cupcakes in a jar. Must place order online.

Known for Cupcakes in a Jar.

Twist Cupcakery is located in Downtown Dayton and has been baking the area’s most delicious cupcakes and cakes since 2015! From beautifully decorated custom cakes to scrumptious gourmet cupcakes they are always delighted to be a part of your special events!

Web: http://www.twistcupcakery.com

IG: https://instagram.com/twistcupcakery

Cuisine: Bakery/Sweets

Features: Curbside pick up only

Hours: Curbside pick up on Fri 12:00pm to 5:00pm and Sat 11:30am to 1:30pm

Address: 25 South St Clair Street, Dayton, Ohio 45402

For those out of the Dayton area but still looking for amazing cupcakes… they are shipping their Cupcakes in a Jar Nationwide! Order today at www.twistcupcakerydayton.com!

 

Taste-T-Love Baby Food 937-718-3189
Taste T Love Baby Food will offer 15% any menu item for Dayton Black Restaurant Week.

Specializes in custom baby food.

A baby food prep business. They provide natural baby food made with organic ingredients to parents who prefer homemade food but don’t have the time, patience, or know-how to make it themselves.

Web: https://www.tastetlove.com

IG: https://instagram.com/tastetlovebabyfood

Cuisine: Baby food puree

Features: Delivery, Online Ordering

Hours: 24/7

 

SOCA Food Truck 937-838-1902
10% off any menu items totaling 5.00 or more dollars

Known for Jerk Rolls (Vegan and Chicken).

A Dayton based food truck bringing authentic Trinidad and Tobago food — and not just food, they’re  serving up a vibrant culture with every dish!

IG: https://instagram.com/soca_food_truck

Cuisine: Bakery/Sweets, Caribbean, Catering, Juice/Smoothie, Vegan/Vegetarian

Features: Vegan/Vegetarian Options

Hours: Typically 11:30am to 4:00pm, various days

Address: Varies, To be announced

 

Sprouting Dreams LLC
$5 off orders over $30

Known for all things Vegan but tasty.

Sprouting Dreams is a 100% vegan food company offering unique creations. They offer fresh and high quality vegan/plant-based dishes with gluten-free free options.

IG: https://www.instagram.com/Sproutingdreamsllc

Cuisine: American, BBQ, Soulfood, Southern, Vegan/Vegetarian

Features: Gluten-Free Options, Vegan/Vegetarian Options

Hours: Typically 2nd and 4th Tues 12:00pm to 6:00pm; Sat 12:00pm to 6:00pm; Sun 4:00pm to 9:00pm

Address: Varies, To be announced

 

 

Rich Taste Catering   937-524-5103

Family Meal Special Thursday, September 17th (feeds 6)

$50 Option- Oven Roasted Chicken, Cavatappi Mac and Cheese, and Southern Style Green Beans w/dinner rolls

$60 Option -Pan Seared Salmon, Garlic Roasted Mashed Potatoes, Fresh Balsamic Green Beans w/dinner rolls and garden salad

Pre-Orders due by Wednesday, Sept 16th. Call 937-524-5103. Delivery available for $5.

Rich Taste Catering (RTC) is a full service catering company specializing in corporate catering including individually packaged meals. RTC also offers weekly traditional, low carb, and kids meals.

Cuisine: American

Features: Carryout, Delivery, Low-Carb

Web: www.richtastecatering.com

IG: www.instagram.com/richtastecatering

Address: 141 W Third Street Dayton Ohio 45202

 

The Cookie Joint

Fresh baked cookies

www.getbaked.shop

Cookies come in a 9 pack for $20.20 (3 of each).

Black on Both Sides – Chocolate cookie with Chocolate Chips

Busta-Nut – Browned Butter Pecan cookie

Peachy Mama – Peach Cobbler Cookie

Phone: 937-930-9367

Web: Getbaked.shop

Features: Curbside pickup only

Hours: Tues-thurs 4:20pm-10pm, Fri-Sat 4:20pm-3am

Address: 1106 Brown Street operating inside of Butter Cafe

 

Wholly Grounds   937-349-5807

10% off: Chai Spiced Cider, Carmel-Apple Nitro brew, or a Green Tea Infused Hot Chocolate OR 10 percent off any food items

A super chilled coffee bar.

Web: https://whollygrounds.com

IG: https://www.instagram.com/whgrounds/

Cuisine: Cafe/Coffee Shop

Features: Delivery, Online Ordering, Gluten Free Options, In-Person Dining, Vegan/Vegetarian Options, Wi-Fi

Hours: Mon 8:00am to 2:00pm, Tues: 8:00am to 3:00pm, Wed – Fri 8:00am to 3:30pm, Sat 8:00am to 3:00pm, Sun 9:00am to 3:00pm

Address: 825 Wayne Avenue, Dayton, OH 45410

 

10?’s With Chef Aimee Plesa

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Aimee Plesa is a 34 year industry professional. She started her culinary career at the age of 14 at the K&W in Springboro before moving on to her first management position at Hot Sam’s in the Dayton Mall and eventually the executive chef at Ollie’s Place, kitchen manager at Bargos Grill & Tap and the executive chef at Hammel House Inn Bed & Breakfast. She is a self taught chef who has participated locally in the Dayton Chef Showdown, Bloody Mary Showdown and AleFeast. She is also a food writer for Warren County Online News and Tastes of the Tri-State as well as being the owner of Thyme After Thyme Gourmet.

While she’s been getting ready to open the restaurant at Hammel House in Waynesville, she took a few minutes to answer our 10 question interview:

What is your favorite ingredient to cook with?

Overall, I have to say tomatoes are my favorite ingredient to work with. There are so many ways to use them, the possibilities are virtually endless. My current tomato obsession is working with heirlooms. The flavor is unmatched and I can get lost in the colors as I prep them.

 

What ingredient do you dread?

I’m not sure “dread” is the right word, but I always flinch a little when I have to work with seafood of any kind. I’m allergic to any water dwelling creature, so I can’t taste any of the recipes I create that use them. I fly by the seat of my pants and rely that my intuition is right when it comes to pairing flavors and textures. And pray to the kitchen gods that my coworkers are completely honest when they taste test.

 

What’s your favorite dish to make?

Soups! They are so warm and comforting and can make any meal feel a little more special. Plus, they can be a true test of creativity when you’re met with a random assortment of ingredients that need to be used up.

 

What’s your favorite pig out food?

This is probably the hardest question on this list LOL My favorite pig out food really depends on what kind of mood I’m in and what time of the year it is. Some of my favorites include Taco Bell Doritos los Tacos, DLM Killer Brownies and the peanut butter chocolate chip oatmeal cookies from Big Sky Bread Company. Special shoutouts for pumpkin spice lattes, Ghiradelli peppermint chocolate squares and Reese peanut butter eggs.

 

What restaurant, other than your own do you like to dine at in the Miami Valley?

For Italian food, hands down Mama DiSalvo’s! The Eggplant Parmesan is simply to die for. And nobody beats the chicken tenders at Bargos! Bentino’s 4 cheese pizza also keeps me coming back for more.

 

What’s your best advice for home chefs?

Don’t be afraid to experiment. Some of the weirdest sounding combinations can be absolutely delicious.

 

If you could invite any 4 guests to a dinner party who would they be and why?

I don’t need 4 guests to answer this question, I just need one. My father. He passed away when I was 24, well before my culinary career took off, and I would love to have him sample my cooking. One of my happiest memories from my childhood was cooking for him and I think he would be pleasantly surprised at what I can cook now.

If I absolutely had to include 3 more people, I would choose former President Obama because I think it would be a great experience to break bread and share a drink with him; Keanu Reeves because he is the epitome of non-chalant celebrity cool. Number four would have to be a package deal-Neil Peart, Geddy Lee and Alex Lifeson of Rush. They have been my favorite band since I was in grade school for so many reasons.

 

Who do you look up to in the industry and why?

To be honest, I don’t closely follow the people of the industry-locally, nationally or globally. I loosely follow the trends and local news but I’m not really invested in it as a whole.

 

What do you do in the Miami Valley on a day off?

I am on the verge of opening a new kitchen, what is a day off? LOL

I love visiting Jungle Jim’s. I can literally spend an hour in the cheese section alone. My close friends Cathy and Megan can confirm this. I also enjoy walking the trails around Caesar’s Creek, shopping for carnival glass in Waynesville and playing music trivia at Heather’s. Scott Hall IS the trivia host with the most. I have also recently accepted a writing position with Warren County Online News, so a good chunk of my free time is spent sharing recipes on there.

 

Share a kitchen disaster, lucky break or other interesting story:

The biggest “lucky break” I have gotten in this industry led me to my current position at Hammel House. One night I had to work late and open early at my former position, so I just got a hotel room for the night. Once I checked into my room, I opened my Facebook messenger and had a random message pop up. A business owner in Waynesville was asking if I was the Aimee that used to work at Cobblestone Cafe (I was one of two), and if I was that Aimee, the new owners at Hammel House would like to speak with me. I followed up on her message the following morning and through a series of texts, emails, phone calls and in-person meetings, I was offered the job. Jona-thank you!!!

DLM Killer Brownies Take On Pumpkin Spice

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Pumpkin season is officially here, and the Dorothy Lane Market Bakery has something new to satisfy your craving. Introducing the new Pumpkin Killer Brownie®, featuring spiced pumpkin purée folded into a moist blonde brownie with crunchy pecans, white chocolate chips, and a velvety layer of that smooth signature caramel.

Available in stores at Dorothy Lane Market and Shop.DorothyLane.com seasonally, this particular new flavor is one that The Killer Brownie® Company has been on a mission to bring to life, but it was a matter of doing it just right. The Killer Brownie® Company Product Development & Quality Manager Julia Hoy says that they considered using a chocolate brownie base, but that ultimately the blonde brownie complemented the flavor profile just right to allow the pumpkin to shine. “In the end, the combination of our blonde brownie, caramel, spiced pumpkin, and white chocolate creates a very sweet holiday treat,” Hoy says. “When we bake these, the spiced pumpkin smell reaches well beyond our facility and into the surrounding neighborhoods.”

Killer Brownie® debuted in 1985 with The Original—a layered chocolate brownie chock-full of pecans that sandwiches a blanket of velvety caramel. This has been a beloved Dayton food treasure ever since, even voted No. 1 in Goldbelly’s national food bracket in 2016. Over the years, new varieties of Killer Brownie® have been added:

PB&J Killer Brownie

Confetti Killer Brownie

Cookie Dough Killer Brownie

Blonde Ambition Killer Brownie

Not-A-Nutter Killer Brownie

Not-A-Nutter Killer Brownie

German Chocolate Killer Brownie

Salted Caramel Killer Brownie

You can even ship a tray of assorted Killer Brownie Bites to you favorite
brownie lover.

COOKING ALONE … TOGETHER with GRIST

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COOKING ALONE … TOGETHER! DOORS OF COMPASSION EDITION to benefit The Ronald McDonald House Charities Dayton.  Your participation helps provide community, comfort, and hope to families of seriously ill children.

Join Chefs Casey and Patrick Van Voorhis as they guide you through a virtual cooking class featuring a wine tutorial by Brent Wagener, EVP, Wine – Heidelberg Distributing, this Sat, Sept 19th at 6pm

.GRIST CAT Menu Final

 

What you Get:

  • Restaurant-grade ingredients PLUS a virtual cooking class so you can make a three-course meal at home
  • A cocktail to enjoy while preparing your meal
  • One bottle of wine perfectly paired with your meal

How Does it Work?

  • Choose your registration type and make your payment in the link provided.
  • You will receive an email immediately confirming your reservation was received. This is your dinner reservation!
  • You will receive another email NO LATER THAN 5:00 pm on Wednesday, September 16th providing you with a link to the virtual cooking class.
  • Pick up your pre-measured and individually packaged ingredients on Friday, September 18th (exact times and details will be provided in your Wednesday correspondence).
  • Log on to the Zoom virtual cooking experience Saturday, September 19th at 6:00 pm!

Register: $80 individual, $150/couple

https://rmhcdayton.org/september-cooking-alone-together/

Graeter’s Offers Free Elena’s Blueberry Pie Ice Cream Cone For the Cure

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Inspired by the story of Elena Desserich, Graeter’s formed a partnership with The Cure Starts Now – the international charity originally founded in her honor – to help raise awareness and much needed funding for pediatric cancer research. Since teaming up in 2009, Graeter’s, with the help of supporters like you, has raised $995,200 with the Cones for the Cure event.

Graeter’s Sweet Reward members will receive an offer for a Free single dip sugar cone of Elena’s Blueberry Pie ice cream during Cones for the Cure. See Graeter’s App for more details.

Don’t have the app? Get a coupon here.

About The Cure Starts Now:
The Cure Starts Now represents something truly different – a grassroots effort dedicated to, not just fighting one cancer, but the elimination of ALL cancers.

THE DETAILS:

  • One single dip of Elena’s Blueberry Pie ice cream in a sugar cone
  • No purchase necessary (though a donation to The Cure Starts Now would be much appreciated)
  • Offer valid only 9/10/2020 – 9/20/2020
  • No substitutions. While supplies last.
  • Limit one coupon per customer.
  • At participating Greater Cincinnati, Dayton, Cleveland, Chicago, Columbus, Indianapolis, Lexington, Louisville, and Pittsburgh locations

Graeter’s Sweet Reward members will receive an offer for a Free single dip sugar cone of Elena’s Blueberry Pie ice cream during Cones for the Cure. See Graeter’s App for more details. Don’t have the app? No worries:

Sign up for a coupon here!

When you stop in for your free scoop of Elena’s Blueberry Pie ice cream, be sure to pick up a Graeter’s coupon book for a $5 donation to The Cure Starts Now. All proceeds from the sales will be donated to the foundation in support of innovative cancer research.

10 ?’s with Chef Xtine Brean

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Chef Xtine Brean is well known within the Miami Valley vegan circle.  She’s been cooking up some amazing plant-based meal for years, first out of a pop up truck at various festivals, then from her food truck, the
Om Nom Mobile Cafe . Most recently she has served as food-services coordinator at Central State University.  Her dream has always been to make her food accessible to everyone, and awakening omnivores to the tasty food she can make using 1000’s of plants. This Saturday, Sept 5th, she will open the doors to Cafe 1610, located in the District Provisions Building at at 521 Wayne Ave with partners Molly Blackshear and Cathy Mong.
Hours: 
Wed- Fri   8am- 2pm
Saturday: 10am – 4pm
Sunday:  10am – 4pm and 5-9pm with Guest Chefs 
While she was busy prepping to open her new restaurant, Xtine made time to answer our Chef 10?’s.
What is your favorite ingredient to cook with?
Trumpet Mushrooms
They are so wonderful and “meaty”. The fact that they shed so perfectly means you can use them as ‘pulled pork’. Saute them, roast them, delicious. The other thing their known for its vegan scallops, perfect texture

What ingredient do you dread?
Jackfruit
So labor intensive to break down and not terribly excited about the flavor although I was talking to another chef earlier who suggested rinsing it before cooking.

 

What’s your favorite dish to make?
Chili This has been my signature dish for over 8 years. I served it at LARP events to meat eaters and forgot to tell him that it was vegan and they never complained and in fact ask for more every single time. plus I can make a megaton of it at a time, put it in Ziploc bags and freeze it in portions that I can use later

 

What’s your favorite pig out food?
I will kill a bag of chips! it’s unfortunate that the chip world seems to think you need a milk products to make flavor stick. Standing around in the chip aisle reading ingredients people think I’m crazy but so many of them hide whey. And besides I just like a good Ripple chip that’s nice and salty….. Goes great with a nice michelada!

 

What restaurant, other than your own, do you like to dine at in the Miami Valley?
Melt in Fairborn, love that place. They have so many vegan versions of their classic menu items that they had to create a whole separate menu for them! And although their mac and cheese is not quite as good as mine they have plenty of mix-ins that can make it really fun

 

What’s your best advice for home chefs?
Don’t be afraid of fresh herbs! They can take a dish from okay to oh wow. I feel like parsley is particularly underrated. it will brighten up so many dishes if added at the end

If you could invite any 4 guests to a dinner party who would they be and why?

My 2 business partners, my bestie and my boyfriend

I like to break bread with people I can relax with, eat, drink and laugh with….and who will be glad to do the dishes afterward!

Who do you look up to in industry and why?
Isa Chandra Moscowitz, the most innovative and creative vegan chef out there. She took her career from influencer to restaurateur!

 

What do you do in the Miami Valley on a day off?
I’m a big history fan.  I like to stroll through Carrillon Park as often as I can

 

Share a kitchen disaster, lucky break or other interesting story:
I remember a grand opening 7 or so years ago that caught us completely off guard.  Over 100 people showed up, we had no hostess, the ticket time was over an hour in some cases, complete chaos BOH.  That’s the only time I’ve ever wanted to cry in a kitchen.  Knowing what can go wrong will for sure make this new opening as smooth as possible!

Fleming’s Rolls Out Three Course Filet Meals

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Fleming’s Prime Steakhouse & Wine Bar at The Greene  is welcoming fall with a new three-course menu featuring filets, starting at sixty dollars, for a limited time. Available for service in their dining room, or paced to-go for your dining room.

The meal starts with a seasonal Harvest Salad- arugula, hearts of romaine, toasted pistachios, herbed goat cheese, crispy prosciutto, dates & fig vinaigrette.

Then chose your Filet:

Petite Filet Mignon & New Orleans Barbeque Shrimp | 65
8oz filet mignon topped with a trio of sautéed shrimp in a spicy worcestershire sauce

Petite Filet Mignon & Wild Mushroom Ragout | 60
8oz filet mignon topped with a gruyère au gratin mushroom medley & parmesan crisp

Petite Filet Mignon & Blue Cheese Crust | 60
8oz filet mignon topped with danish blue cheese & fig demi-glace

Guests may substitute for 11oz Main Filet Mignon for an additional seven dollars

And end your meal with STICKY DATE PUDDING – a spiced cake, warm caramel served with honeycomb brittle & chantilly cream.

Fleming’s Prime Steakhouse & Wine Bar

4432 Walnut Street
Dayton, OH 45440
937-320-9548

MetroParks Growing Solutions to Help Alleviate Hunger in the Dayton Region

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Each year during the growing season, MetroParks gleans produce grown in its gardens at Cox Arboretum, Wegerzyn Gardens, Carriage Hill and Possum Creek MetroPark to donate to local organizations. This summer, Five Rivers MetroParks partnered with local non-profit, Access to Excess, to provide fresh, local produce to those who struggle with hunger in our community. This year, MetroParks is asking for the community’s help to provide produce to those who need it most.

Before COVID-19 impacted the Dayton region, it was already challenged with a 16.9% food insecurity rate – more than 5% higher than the national average, according to Feeding America. A recent Census Household Pulse Survey indicates that food insecurity rates have nearly doubled in Ohio due to the pandemic.

Because of the considerable need for fresh, nutritious food, MetroParks has an ambitious goal to double the amount of food typically donated to local organizations during the growing season. In 2019, MetroParks donated more than 1,760 pounds of produce from the Demonstration Garden at Possum Creek, alone. Typically, annual donations top more than 1 ton of produce.

Gardeners can help MetroParks reach it’s goal of donating 2 tons of food by dropping off extra produce from their gardens at either Possum Creek or Wegerzyn MetroParks on the upcoming dates:

Wegerzyn Gardens MetroPark parking lot, from 9 to 11:30 a.m.

  • Tuesday, Sept. 1
  • Tuesday, Sept. 8
  • Tuesday, Sept. 15
  • Tuesday, Sept. 22
  • Tuesday, Sept 29

Possum Creek MetroPark farm house, from 9 to 11:30 a.m.

  • Friday, Aug. 28
  • Wednesday, Sept. 2
  • Friday, Sept. 4
  • Wednesday, Sept. 9
  • Friday, Sept. 11
  • Wednesday, Sept. 16
  • Friday, Sept. 18
  • Wednesday, Sept. 23
  • Friday, Sept. 25
  • Wednesday, Sept. 30

Please note: For the safety of MetroParks staff and other parkgoers, people with donations should wear a face covering during drop off and observe social distancing guidelines.

Produce will be collected by Access to Excess  and distributed to those who struggle with hunger during these challenging times.

“Really, no donation is too small, and we are accepting all kinds of produce,” said MetroParks community gardening coordinator, Kaitlyn Lowry.

For those who wish to grow their own produce at home, MetroParks is offering free second season gardening kits thanks to a generous grant from Whole Foods. Kits will be distributed at the Foodbank drive thru Aug 25 and Aug. 26, from 1 to 3 p.m. Three hundred kits will be give away on a first come, first serve basis. Gardening kits are filled with seeds that will grow well in late-summer into fall. All the information needed to plant and care for fall veggies will be in the gardening kits as well.

Fresh produce is a running theme through MetroParks, as locally grown produce is often more nutritious and less taxing on the environment. MetroParks is often working with local organizations to develop unique ways to promote healthy eating, supporting local farmers and community gardening. As such, MetroParks staff are acutely aware are Dayton’s hunger-related issues.

Going beyond the garden, MetroParks offers benefit programs at the 2nd Street Market that ensure equitable access to the fresh produce offered by local growers.

“We’re so proud to be located downtown, but that also gives us a lot of responsibility,” said 2nd Street Market manager Lynda Suda. “We are one of the only locations where people can shop for fresh food in the downtown area. Additionally, there are food deserts just a short distance away, so we have to take food equity and accessibility very, very seriously.”

With a goal to make the Market a more inclusive shopping space, MetroParks developed a partnership with local non-profit, Homefull, to start programs that provide better access to fresh food.

Homefull clients are paid to vend the produce grown on their urban farms at the 2nd Street Market. These client-employees also run the EBT/SNAP exchange, where people who use these benefits can receive tokens to use at the Market in lieu of cash or cards.

In addition to offering EBT/SNAP, the Market also offers Produce Perks, a matching program that encourages shoppers to purchase more fresh produce. Those who use EBT/SNAP benefits receive a dollar-for-dollar match — up to $20 per visit — for every dollar spent on produce. New this summer, the Market is one of the only farmers markets in the region to offer the Seniors Farmers Market Nutrition Program.