Explore how to pickle vegetables beyond the cucumber!
Dayton Dining
Beer and Goats at DBC!
The Dayton Beer Company is celebrating its 4th annual festival of barrel aged beers. Amazing beers from brewers all across the stage of Ohio, beers that have medaled at some of the countries top competitions like GABF, World Beer Cup, US Open, and more! These beers, often referred to Greatest Of All Times, are what makes this event so special. The event kicks off at noon at the downtown brewery. And yes, the Flyers game will be on the tv’s at 12:30pm.
Jurgen the stuffed goat has been the unofficial mascot for this event, but this year he has some competition. Goats Jill, Iris and Merle, will be making their first public appearance at 2pm Saturday at DBC. Goat owner Jennifer Dean told us “Pete had seen my posts about them and he asked if I would bring them!”
You can expect to see these guys out and about at the fest during the day in the beer garden!
Beer list is here!! A few more stragglers to come in but here is the current list:
1. DBC Midnight Dream Raspberry RIS 12% – Sagamore Rye
2. DBC Beast of Tadmor Doppelbock 8.3% – bourbon barrels
3. DBC Do you even Brut Bro Brut IPA 6% – Chardonnay
4. DBC Soggy Crumbs Gingerbread Ale 6.0% – bourbon barrels
5. DBC Combo #7 Mexican Amber Lager – Tequila Barrels
6. DBC Brown Street Ale 6% – bourbon barrels
7. DBC Pink Derby Delight Saison 6% – Chardonnay
8. Madtree Joon Kolsch 8.5% – Gin Barrels
9. Thirsty Dog Siberian Night with Coffee 12% – bourbon barrels
10. Thirsty Dog Imperial Porter with Coconut 7.2% – Rum barrels
11. Mother Stewart’s Winter Lager 8% – bourbon barrels
12. Mother Stewart’s Permafrost 7% – bourbon barrels
13. 50 West Death Valley Shootout RIS 11.4% – bourbon barrels
14. 50 West 10&2 Barleywine 11% – bourbon barrels
15. Streetside Cloud Maker Mixed Ferm Blonde 6.2% – red wine barrels
16. Streetside Warhead Mixed Ferm Blonde 5.9% – gin and red wine barrels
17. Yellow Springs Brewery Silent Dawn Belgian Quad 10% – white wine barrels
18. Grainworks Bagpipes of Bardstown Wee Heavy 11.1% – bourbon barrels
19. Land Grant Deep Search Baltic Porter 8.7% – bourbon barrels
20. Jackie Os Dark Apparition RIS 10.5% – bourbon barrels
21. Sounder Foeder Funk Wild Ale 4.8% – oak foeder
22. Brew kettle Maple Winter Warmer 10% – bourbon barrels
23. Warped Wing Whiskey Rebellion 11.2% – bourbon barrels
24. Toxic Brew Co Night Ender RIS 11.9% – bourbon barrels
25. Great Lakes Albert Clipper Porter 7.5% – bourbon barrels
26. Rhinegeist Ink RIS 12% – Rye barrels
27. Rhinegeist Perpetual Passion Sour 5.35% – foeder and barrels
28. Rhinegeist Double Oakes Mastodon Belgian Dark 14% – bourbon and red wine
29. Little Fish Brewing Maker of Things Flanders Red 8.5% – Oak Foeder
30. TBD
31. TBD
32.TBD
Dayton Beer Company(937) 228-2337
41 Madison Street
Dayton, Ohio, 45402
Local Brewery Named Best New Brewer in Ohio.
Every year RateBeer recognizes the best new brewers, best places for beer by region and country, best reviewers, best beers in the world, best beers by style and best 100 brewers in the world. This year Dayton’s own Branch & Bone was recognized by RateBeer for Best New Brewer in Ohio.
Branch & Bone was recognized as part of the RateBeer best awards 2019 for Best New Brewer in Ohio. RateBeer tabulated over 4.2 million reviews submitted by its global community, examining more than 640,000 beers by over 33,000 brewers and over 74,000 places around the world — bars, taprooms, brewpubs and more, from Brazil to the U.S. to China.
“It was a pleasant surprise and we are flattered to have been recognized in a field of our peers. It’s a major award” said Brett Smith, Brewer/Founder at Branch & Bone.
Helping bring new life into a historic neighborhood, Branch & Bone is a small 7-barrel brewery and taproom located in Dayton,Ohio that specializes in wild and mixed fermentation beers.
“2019 was our most competitive year to date, seeing continued growth in the number of brewers, beers and ratings added to the site. We couldn’t be prouder to recognize these breweries for this hard-earned honor,” said Joe Tucker, founder of RateBeer.
For more RateBeer Best competition information, including the 2019 lists of winners, visit www.RateBeer.com/RateBeerBest.
Branch & Bone Artisan Ales
(937) 723-7608
905 Wayne Ave
Dayton, Ohio 45410
Founded in 2018, Branch & Bone Artisan Ales is an independently owned brewery located in the Historic South Park neighborhood of Dayton, OH. Constantly striving for perfection through experimentation, Branch & Bone Artisan Ales combines the ingredients of earth and the work of humankind to craft subtle, yet flavorful ales. Inspired by European traditions and modern American eccentrics, we brew a range of ales that will encourage exploration.
The Countdown is On For the Return of Shamrock Shakes!
McDonald’s has announced that Shamrock Shakes will be back in stores on February 19th.
The shake, which was invented by McDonald’s franchise owner Hal Rosen in 1967, was first launched at select restaurants in 1970, so this marks the minty drink’s 50th anniversary. Interesting fact, initially, the shake was lemon/lime flavored with vanilla ice cream, lemon/lime sherbet, and vanilla syrup. By 1973, the shake was merely a green colored vanilla shake, eliminating the lemon/lime sherbet. It is now mint flavored. In 1974, sales from the popular seasonal drink helped build the very first Ronald McDonald House, which helps families with children who need medical care. .25 cent from every sale supports Ronald McDonald House Charities of Dayton
McDonald’s has also revealed a new menu item, the Oreo Shamrock McFlurry, will debut on the same day as Shamrock Shake’s return to McDonald’s menus. This new dessert consists of vanilla soft serve blended with Shamrock flavor and Oreo cookie pieces. How good does that sound?
“We’re excited to serve up a new way to experience the one-of-a-kind Shamrock flavor in our new Oreo Shamrock McFlurry,” Linda VanGosen, McDonald’s vice president of menu innovation, said in a press release. “Our chefs worked to get the perfect balance of Oreo cookies and mint for this new delicious dessert. We can’t wait for customers to get a taste this spring.”
Like every year, these items are only available for a limited time.
Happy Hour Secret Star
It’s late afternoon and you’re getting restless at the office. A bit too early to hit the door, but late enough that no one is really diving into the next big project. What to do, what to do…
Plan a happy hour. 
Yep, just grab the bull by the horns and make it happen, Captain. None of this taking a poll and getting opinions, nonsense, nope that’s not for you. You want to be the one to wow your colleagues and surprise and delight them with something outside the norm.
Whaddya know, we’ve got just the place for you.
Dewberry 1850
Where is it and what is it? Dewberry 1850 is the beautifully renovated restaurant located inside the Marriott at UD.
I know what you’re thinking….a hotel bar? Nah, we’re not talking a dark smokey lounge of years past. Dewberry 1850 is light and bright, with plenty of outlets at each table for those of you that are uber-committed to sending that one…last…email.
The Sips & Snacks menu is perfect for a quick chat with friends and co-workers. Plenty of shareables, great drink specials. Check it out!
Sips
Robert Mondavi Private Select Wine $6
Local Craft Beers $5
Signature Cocktails $7
Snacks
Parmesan Dusted Garlic Knots $5
Pepperoni, Salami & Provolone Stromboli $5
Beef Sliders $5
Pretzel Plate $5
They have a lovely drink selection, but the Good Night Honey – it had sparkles! Glitter in a glass? Yes please.
Happy Hour at Dewberry 1850 runs from 4p – 7p weekdays on the first floor of the Marriott at UD.
New Café Opens Inside the Northwest Branch Library
“Patricia’s Delicious Café” is open for business inside the Northwest Branch of the Dayton Metro Library. Serving coffee, snacks, sandwiches and breakfast items, the café hours are Monday – Friday 9:30 a.m. – 4:30 p.m. Saturday hours will be added soon. The Northwest Branch Library is located at 2410 Philadelphia Drive, 45406.
Patricia Rucker is the owner/operator of Patricia’s Delicious Café. She says her passion for the culinary industry is in her DNA.
“My dad, Luther Rucker, was a chef at the Dayton Engineers Club and my mom, Minnie Rucker, started out as a pastry chef,” Rucker says. “They met at a restaurant called Goody Goody’s, which was on Salem Avenue, not that far from the Northwest Branch Library.”
Rucker has been a caterer for more than 10 years. She studied Culinary Arts at Sinclair, and in recent years she has participated and won the Ambucs Chili Cook Off and the Chili Cook Off at Central State West in 2019. So far, the most popular items at her Library café have been the breakfast and lunch sandwiches, and smoothies.
“I enjoy meeting new people daily, and I am delighted to have so many repeat customers,” says Rucker. “It is always a pleasure to meet and greet children who are excited to see me here. It is an honor and a blessing to have been chosen to have Tricia’s Delicious Café here at the Northwest Library.”
Introducing the Dine Diner Divas
The Dayton Dine Diner Divas (DDD) consists of 6 ladies…5 members of the Dayton Daily News Ten Top Women Class of 2013 (Kim Duncan, Penny Wolff Lynda Hoffman, Frances McGee-Cromartie and Maureen Patterson…all retired & looking for daily adventures) plus they’ve adopted diva Joan Klepacz. As they dine their way across the Miami Valley, from time to time they’ll share their adventures here with us.
5 of the 6 DDD: Kim Duncan, Penny Wolff, Frances McGee-Cromartie, Joan Klepacz, Lynda Hoffman.
Another hidden gem discovered today by the Dive Diner Divas. How have we lived and/or worked so many years in North Dayton and not experienced this home cooking pile of deliciousness?!?!
Our original visit six months ago was unfortunately diverted due to tornado damage, but we were determined to give this local owned mom & pop diner a chance. So glad we did (10 thumbs up for their broasted chicken, cabbage rolls and chicken & dumplings!)
Sadly, the horrific damage from the Memorial Day tornadoes it’s still apparent everywhere in north Dayton. For those who live elsewhere, don’t forget or neighbors who are still suffering terribly. Give them a helping hand if you can.
Burkey Family Restaurant
670 Shiloh Springs Rd
Dayton, Ohio 45415
(937) 275-7127
Mon – Sat: 7am – 9pm
Sun 7am – 8pm
Its Almost Time For the New The Century Bar To Open!
“For over 20 years Joe Head and I have toasted ‘to the light at the end of the tunnel.’ Today we feel like we are being blinded by that light.”
That’s how Diane Spitzig, co-owner of The Century Bar shared is feeling today, as they were unpacking all the bourbon and glassware into the new bar. The move, which was literally right next door to the building that housed The Century since 1942, has been planned for a while. The Century actually shut down on Dec 31st, 2019 and walking through it today, I’m amazed at just how small it really is.
The original building at 20 S. Jefferson
One of the biggest questions everyone asked when hearing the bar was moving, was are you moving the bar. Technically it’s the bar back, constructed in 1862 as part of the Gibson Hotel in Cincinnati. It was brought to Dayton by Frank Steffen in the 1920’s. The carved maidens seem to hold up the stained glass dome lighting. The bar was taken apart, numbered, cleaned and moved piece by piece, and seeing it today, it looks even more spectacular in its new home.
The bar in its new home.
The tasting bar
Moving next door to 18 S. Jefferson Street will allow for a dozen more seats around the bar, more barrel seating, two large round tables on either side of the front doors with chandeliers hung above. They are also having another piece of the bar back replicated to expand across the larger bar. These finishing touches may not be ready when the doors open, but will be added over time.
Joe’s pride and joy, the One Man Bourbon Show Nerd Bar will sit on the south wall of the building. Here Joe will bring back his famed tastings and guests will have a chance to grab one of the 10 bar stools and just talk bourbon with him from 4-8pm Monday – Wednesday. On Thurday- Saturday, the stools will be sold as a $10 ticket via eventbrite for a 2 hour seating that includes your first drink. Sales will stop the night before, and if there are open seats guests will be able to sit at the nerd bar on a walk in basis.
Bringing out the VIP bottles for Joes bar.
Joe says he’s been saving bottles to fill these shelves for as long time and will feature very rare bourbons, private label bourbons from their own barrels and other surprises for the guests at his specialty bar.
Helping get things ready for the opening Joe called on a group of the Century Syndicate, an invite only group of regulars who helped them move up from the basement all the barstools, bottles and glassware that’s been in storage for the past month. Joe said that in 45 minutes they had made a huge dent and the bar was starting to take shape.
Today when I was there, folks were hanging speakers,
signs and lighting, washing glasses, assembling chandeliers and arranging bottles on the back bar.
One of the biggest worries folks have had, was will it still have the same atmosphere as the old place. I’d say it will have a familiar feeling, but better. There will be room to move around and double the number of bathrooms. Diane shared she’s so excited she’ll actually have an office in the new space.
In another couple of months the 2nd floor cocktail bar should be open and even better the 3rd floor event space won’t be far behind that. The event space should be able to seat about 120 or hold even more for cocktail parties.
Bartenders Jarrod, Tim, Joe and Nick
As Tim, a long time Century bartender explained, “it’s like a whole new beginning, with every single inch of this place planned for what we want it to be. It’s so exciting to see it come to life.”
There will be 2 taps at either end of the bar, always featuring draft beers from Warped Wing and Branch and Bone.
By late afternoon today, it’s already beginning to look like home. Stay tuned to The Century Bar facebook page for an announcement about their opening!
Diane shared the old sign will be coming down and there is a new sign in the works for the building entry, but we’ll have to stay tuned to see what that looks like.
The Root Beer Stande Season Starts Today!
One of the first signs of spring in the Miami Valley is the opening of The Root Beer Stand located at 1727 Woodman Drive. She’s all spruced up with a new paint job for the new season! This Dayton gem has been serving up root beer and foot-long hot dogs in 1961. Originally an A&W Root Beer Stand, it changed to The Root Beer Stande decades ago, delivering great, casual food ever since. Gone are the rollerskating waitresses, but much has remained the same over the decades.
This place is a “Drive-in” where patrons drive up, park and are served in their vehicle by “car-hops” who work on tips, just like waitresses. There is car 
port parking where oldies tunes are heard overhead on a speaker system. Parking is also available in various uncovered spots around the building. It is a great dining experience, and the young staff is very friendly. When they are busy, you may have to wait a little bit to get your food, so don’t go there if you are in a hurry. The fun begins when you pull in, and one of the cute servers slaps a small plastic sheet on patron’s windshields with a serving number. After your order is taken, make sure you roll your window up a third, so they can place the tray with your food on the window as an overhang. One little known tradition is that putting your car headlights on lets the server know that you are ready to leave and need to have your tray removed.
The Big Ragu have been frequenting this establishment since 1973 and has some recommendations. First and foremost, nothing beats one of their cold root beers on a hot summer’s day. In our opinion, this is the star of the menu and of course their namesake. Homemade root beer with an original taste is why we love it. Our tip here is to make sure and order the root beer in a glass mug, because it just doesn’t taste as good in paper “to go” cups. The root beer here is so good, that your Food Adventurers have been known to order a second mug during the meal.
The Big Ragu loves a good hot dog and The Root Beer Stande serves up some decent “short dog” and “footlong” options. We usually get the footlong hot dog. It is simple and the taste is a great memory from our childhood. Various topping choices include mustard, relish, chili, ketchup, onions and more. Grab one and enjoy the view.
The Big Ragu loves their hamburger options and usually grabs a “Ladyburger.” Yes, we realize the name of this smaller hamburger may be a bit embarrassing, but The Big Ragu is in touch with his feminine side from time to time. The Big Ragu also recommends that you try the deep fried mushrooms. Beware, these breaded mushrooms are made to order and served hot, so do not scald yourself by biting into one of these crispy, yet juicy treats.
Super Bowl Dining Deals
Super Bowl is this Sunday and many restaurants are offering up deals and freebies for consumers. Our friends over at Promocodes.com have rounded up deals for those looking to score a deal this year. Some deals end tomorrow, don’t fumble these savings.
- Applebee’s – 40 free classic buffalo boneless wings with every $40 delivery. Use promo code: FREEWINGS at checkout. Deal ends 2/2/2020.
- Auntie Anne’s – Enjoy two medium drinks on us when you purchase any variety Pretzel Bucket. Offer only “for a limited time”.
- BJ’s Restaurant and Brewhouse – Get $10 off any $40 order. Valid for dine-in, takeout or delivery. Deal runs 1/9/20-2/9/20.
- Buffalo Wild Wings – Free wings on February 17th if the Super Bowl goes into overtime. For any American or Canadian dine-in customers between the hours of 4-7 p.m. local time. Deal ends 02/02/20.
- Carrabba’s Italian Grill – Join us Sunday for endless glasses of blackberry, peach or red sangria all day for $12.99 with the purchase of an entrée. Price and participation may vary by location.
- Fox and Hound Bar and Grill – “Bag of Bones” carry-out special just for the big game. Deal ends 02/02/20.
- Giordano’s – 25% coupon for future orders when ordering take-out or delivery on game day. Deal ends 02/02/20.
- Hooters – Six free wings if the game goes into overtime. Deal ends 02/02/20.
- Long John Silver’s – All the food you can eat starting at $7.99 – fish, chicken, sides and hushpuppies. Pricing and participation may vary. Please contact your local LJS to confirm.
- O’Charley’s – Prime rib dinner for two $13.99, served with a side item and an appetizer to share.
- Panda Express – $10 off a family feast with coupon SCOREBIG. Deal ends 02/02/20.
- Pizza Hut – Order pizza for the Big Game to get 20% off http://NFLShop.com merchandise through 2/28. Deal ends 02/28/20.
- Red Lobster – Limited edition Snap Tackle Claws for $10 and 15% off to-go and delivery orders. Deal ends 02/02/20.
- Wing Zone – Get 10 free boneless wings when you pre-order by January 31st! Deal ends 01/31/20.
Warped Wing Brewing Company is offering Party Packs. Each Party Pack includes 3-5 sauces of your choice. Add a qt. of housemade ranch or bleu cheese for just a little extra! Add your choice of 6pk to any Party Pack for just $6! (????? ????? ???? ???? ??? ???????? ?? ? ????? ???? ?? ?/?)
$24 – Warped Chunks Party Pack
choice of buttermilk fried boneless chicken chunks or grilled chicken chunks (serves 3-5 people)
$30 – Warped Wings Party Pack
bone-in chicken wings (serves 4-7 people)
$35 – Smoked Warped Wings Party Pack
bone-in chicken wings (serves 4-7 people)
*PRE-ORDER SMOKED WINGS BY 1/31 TO GUARANTEE AVAILABILITY*
Please contact [email protected] for pre-orders
Next Ethnosh Experience Explores Peruvian Cuisine
Chef Margot. Photo by Bobby Tewksbury
Originally a fashion designer hailing from the capital city of Lima, Peru, Margot Blondet has always been passionate about creating beauty. After spending some time in France, she decided to leave fashion behind and return home.
When her best friend opened a culinary school with Le Cordon Bleu, Margot saw it as a golden opportunity to pursue something she enjoyed while spending time with a beloved friend. After studying and working for nearly two years, word got around of her delicious food. People started asking Margot to come to their house to cook, all while she continued to take classes at the culinary institute. Becoming a chef wasn’t her first path, but it became clear this was a world in which she could weave together her love for cooking and making beautiful things.
“It’s a lot of thinking. Every dish needs to be pretty, not just good,” states Margot Blondet, Executive Chef and Owner. She spends the next hour describing to me all that truly goes into designing the perfect experience when dining at Salar. “It’s a theater” she states. No detail is too small.
“Coming to a restaurant is not only about the food, I think it’s about the space, where you’re sitting. It’s about the plates you are being served on. It’s about the lights, music, the service, the smell.” Salar Restaurant and Lounge is located in the ever-popular Oregon District in Dayton. The area is filled with many eateries but one glance inside Salar and you won’t be able to deny the unique elegance and charm.
In 2005 Margot elected to relocate herself and her children to Florida for a much-needed change. She had only planned on staying just a few months, but life had a surprise in store for her. She reconnected with her high school sweetheart, and they picked up their relationship and fell back in love. When he was offered a job in Ohio they moved together and got married.
Margot did some catering for some time when she met the owner of Sidebar. She was asked to help open the restaurant here in Dayton and one in Columbus for him. Although that establishment closed, the owner of the building was so impressed with her work, he offered the space to her if she was interested in opening a restaurant of her own, and that is how Salar was born.
Photo by Bobby Tewksbury
Salar, which means to salt, or season, was opened in 2013. “I love salt. Salt is the essence of life.” Margot points out the many pictures of salt around the restaurant. Most of the pictures were of the salt mines in Peru, which Margot has visited herself. The salt mines are still active, as they have been since the time of the Incans. Chef Blondet has many varieties of salt in her kitchen, all with a distinctive flavor of their own.
When asked what she loves most about cooking she tells me that she is not the most patient person. Delayed gratification is a difficult thing, but with cooking, you get rewarded straight away. She goes on to say, “You feed somebody, and they try it and they like it. You see their face and its immediate.” Feeding someone a good meal is satisfying, “The restaurant came after the food by logic.”
The food at Salar isn’t strictly traditional Peruvian cuisine if there ever was such a thing. Margot describes Peru as “the catalog of the world.” Everything from their culture to their dining has been influenced by immigrants from all over the world. “We have a lot of Chinese immigrants. A lot of Italian immigrants… We were conquered by the Spanish too.” They also have influences from Africa, and the Middle East. In addition to all the cultural influences, Peru is known for its over 90 microclimates. Microclimates are pockets of weather conditions that differ from atmospheric conditions nearby. These variations mean the food available locally is entirely dependent on what part of Peru you reside in. “I haven’t even eaten all the food”, Margot chuckles.
The food at Salar Restaurant and Lounge is all house-made. “If you want French fries, you have to peel the potatoes.” Margot is dedicated to sourcing the best ingredients in the market, as flavor and quality are priorities for her. Even the cocktails are made completely from scratch. “I put a lot of love. This is like my second house”.
Owning a restaurant has not come without adversity. In 2017 Margot was awoken with a phone call letting her know her restaurant had caught fire. “I thought it was a prank at first.” Sadly, this was no joke. This was a very painful process for her, especially because she felt responsible for her employees. It took 9 long months to get the restaurant open again. As difficult as that was for her, Margot’s mindset looking back at the whole experience is impressive. “It was an opportunity, as much as it was a bad thing, in the end, once you pass it, you see it as a good thing because everything is brand new. You build something better.”
Photo by Bobby Tewksbury
Through the course of the remodel, Margot gave special attention to every aspect from the Peruvian art adorning the walls to the stunning chandelier hanging in the Pisco bar that Margot put together with her own hands. Pointing to an alluring waterfall feature, she informs me that it’s not just for aesthetics, but also doubles as an air purifier. Everything in the entire space has been chosen with much thought, all intended to cultivate an atmosphere and give the diner much more than a delicious meal. “That’s the whole mentality here that we try to do. From him (pointing to the gentleman greeting the customers at the door) with a big smile to welcome you.”
Margot gives me a tour of the restaurant, and somehow each room is more lovely than the last, ending at the intimate outdoor patio space. I marvel at how she has pieced together each component of the experience together like a puzzle. “The food is just one piece of it. The food is a start. It wouldn’t be possible without all the other elements.”
SALAR RESTAURANT AND LOUNGE
Photo by Bobby Tewksbury
- 400 East 5th Street
- Dayton, OH 45402
- (937) 203-3999
NoshUp at Salar Sun, Feb 23
Get a plate full of some great Peruvian cuisine and meet Salar Chef-Owner Margot Blondet, who will share her story of Lima to Dayton and fashion to food.
SEATINGS & INFO
There are 3 seatings for this event:
- Seating 1: 2:00 PM – 3:30 PM
- 60 ticket capacity
- Seating 2: 4:00 PM – 5:30 PM
- 60 ticket capacity
- Seating 3: 6:00 PM – 7:30 PM
- 60 ticket capacity
Buy your tickets online here.
Vegan and Vegetarian plates are available. Please be sure to select your preferred option on your ticket order form.
For those interested in adding an adult beverage, Salar will have beer, wine and select Peruvian-influenced cocktails available from their bar.
One Of A Kind Bourbon at Dewberry 1850
Maker’s Mark Distillery
Attending college in Kentucky introduced me to bourbon before beer. Bourbon and whiskey was prolific in far western Kentucky where I spent 5 years in the early 90’s before bourbon became trendy. In dry Calloway County bourbon was popular in frat houses and backyard parties before there were release parties and long lines for the latest small batch.
I took a liking to Maker’s Mark. For my palette the nearby Maker’s Mark was a great fit. Smooth and caramel sweet on the front, a slow spice finish. It was my go to. By 2005 I had become an official Maker’s Mark Ambassador. Telling the world about Maker’s Mark.
That brings me to Dewberry 1850 and their new bar and restaurant. To my delight they have created and bottled their own Maker’s Private Select recipe and it is tasty. This one of a kind bourbon is only available in the contemporary and well appointed bar in the lobby of the Dayton Marriott hotel.
Unlike everyday bottles of Maker’s 46, Dewberry’s Private Select isn’t as sweet up front, heavier notes of vanilla and chocolate with a smooth yet peppery finish. I liked it alongside one of their Red Velvet cupcakes. The warm spice played well against the sweetness of the cupcake. Who doesn’t love cake and bourbon at lunch?
Here is their Makers Private Select recipe: 5 Seared French Cuvee, 2 Maker’s 46, 2 Roasted French Mocha and 1 Toasted French Spice. The staves are flavored via the amount of toasting or searing the oak pieces get from a flame.
In response to the growth of bourbon and the need to further differentiate themselves from a dozen other distilleries Maker’s Mark brought the world Maker’s 46.
Maker’s Mark 46™ was created in 2010 by Bill Samuels, Jr., In order to create something new, aged Maker’s Mark was re-barrelled and 10 seared French oak staves were added to the barrel and aged for an additional nine weeks. The product was a more robust and unique Maker’s. 46 represented the number of recipes (variations of seared and toasted staves) used to find the right combination.
Recently Maker’s opened up the “46 process” to bars and restaurants under the Private Select Product. The opportunity to create a unique version of Maker’s Mark 46. This recipe is created by altering the combinations of the wood staves added to the barrel.
While you can’t buy a bottle of Dewberry’s Private Select, you can grab it neat, over ice or in a cocktail at their bar in Dayton’s Marriott at UD. Beyond some delicious Maker’s Mark, they have their own barrel of Knob Creek Single Barrel Reserve. Aged 9 years and really small batch (one barrel) it will be hard to find an exact replica of this bourbon anywhere else.
The Dewberry 1850 is the perfect spot for an after work drink with small plate and happy hour specials all week. Bring your laptop and stay late as the bar is equipped with an espresso machine with great coffees (and wifi) for those needing a place to plug in for late night work after the other coffee shops have closed. Bar is open until midnight.
Check out their bar specials, cocktails, small plates and more at https://dewberry1850.com/
Epic Do-It -Yourself SuperBowl Wings
San Fran Chinatown Wings
We have 2 epic wing sauce mix suggestions – one represents the CHIEFS and the other represents the 49ERS !
You can serve them both at your Super Bowl party …..
And the best part … IT IS EASY !!!
Chicken Wings are a popular Super Bowl Food Adventure and we have a do-it-yourself recipe that leaves more times for football and less time in the kitchen.
Best to fry the wings and set them in the oven on warm and toss them in sauce just before serving …
We have two recipes the BIG RAGU swears by for this Super Bowl party:
Cutting the whole wings
KANSAS CITY BBQ HOT WINGS and SAN FRAN CHINATOWN WINGS
Both are unique and fun flavors and you can tweak it your own liking and experiment with flavors, but these are simple.
INGREDIENTS:
Pack of 24 Fresh Whole Wings in the meat department (fresh not frozen)
Salt
Pepper
Large Bottle Vegetable oil
1 cup of flour (optional)
Putting crispy wings into the sauce
COOKING THE WINGS:
- Fill Deep Fryer 2/3rd up with vegetable oil and heat to 425 degrees.
- Use paper towel to dry off wings or you can lightly coat them with flour
- Cut the whole wings in half on the joints to render 48 total pieces (flappers and drums)
- Season with salt and pepper
- Drop 8 wings at a time into the fryer for 9 minutes or until crisp and golden brown
- Place on cookie sheet and put in oven on warm until close to party serving
- When ready to serve, toss wings in a bowl of your favorite sauce
SAUCES:
Kansas City BBQ Hot Wings
KANSAS CITY BBQ HOT SAUCE
8 TBS Montgomery Inn BBQ Sauce
1 TBS Sriracha Sauce
1/2 TBS of Ground Red Pepper
Mix and toss wings in this …
SAN FRAN CHINATOWN SAUCE:
6 TBS of “Soy Vey” Teriyaki Sauce (available at Walmart)
2 TBS of Peach Preserves
Mix and toss wings in this.
Have some celery, carrot sticks, ranch and bleu cheese on hand to compliment your wings.
Have a great time at your do it yourself, Superbowl Wing Party and Food Adventure.
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Do it yourself wings
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15 Food Related Things You Don’t See Anymore
Car Hops on Roller Skates
As decades go by the restaurant industry changes and adapts. Some things like good service will always be a goal, but other things fade away into oblivion. Today The Food Adventures Crew have compiled a list of things you dont see in Dayton restaurants anymore.
— CAR HOPS ON ROLLER SKATES:
Back in the day in Dayton, these waitresses were all over the place. From Frosties Rootbeer Stands in Dayton and Fairborn to Frischs, A & W and others. You just dont see car hops with Roller Skates anymore. We suspect trips falls broken bones and insurance liability to be the culprits. There is also the fact that roller skating seems to be somewhat of a lost art.
— MATCHES AT THE BAR WITH RESTAURANT LOGO:
Dont see this much anymore
Nearly every dinner club had them at the bar. The pack or box of matches with the restaurant logo, address and number on the cover. The public smoking ban put an end to those “amenities” years ago. You would be pressed to find a restaurant that sill has them.
— TANG:
Before the days of energy drinks, there was Tang. Billed as the “drink of astronauts,” this was a popular orange powdered drink in the 60’s and 70’s. You hardly see it anywhere today, when it used to be a household item. Oh how the times and Americana have changed.
Tang
— PDQ CHOCOLATE DRINK MIX:
This was a sister product of ovaltine and was sold as the “healthy” chocolate milk drink with vitamins, and nutrients. The mix were small chocolate pellets that would dissolve in milk and the taste was fairly good. PDQ stood for “pretty darn quick.” We have not seen one o these mixes in decades.
Candy Cigarettes
— CANDY CIGARETTES:
The health boom in America put an end to this politically incorrect candy. Usually sold in a box to mimic cigarettes, these sugar sticks even had a red tip on the end so it looked like your cigarette was lit. We had not seen these in years, but found some in Kettering at K & R Pretzel Bakery along with other vintage candies.
— KIDS DRINKING OUT OF THE BACKYARD HOSE:
Is it us, or do you never see a line of kids playing outside, waiting to get a sip of water from the garden hose anymore? A common site before the turn of the century, this was not an uncommon site. We chalk this one up to cleanliness and the growth in irrigation systems.
Jello Cake
— JELLO SALAD / JELLO CAKE:
This was a popular dessert in the 60’s and 70’s but it never seemed loved even then. Sometimes the salad aka jello cake came with fruit embedded inside, sometimes not. Most of us cringed when these items were brought to the table, but we are sure there were a few fans of these out there somewhere.
— AMBROISA DESSERT:
A dessert that was all over the 70’s and early 80s was this coconut, fruit and whipped cream dessert. If you were at a party during this time frame, the percentages were good that you were going to see this dessert come out. Cold, yet creamy and fruity, it was a refreshing lite bite.
“Doggie Bags” and “Peoples Bags” are no more
— “DOGGIE BAG” or “PEOPLE BAG” for LEFTOVERS:
Remember when restaurants would ask you if you wanted a doggie bag? Many patrons would take bones or leftovers back to their pets, especially from steakhouses. Some steakhouse mocked the trend by offering a “people bag.” Either way, you dont here these terms anymore today.
— FONDUE:
Fondue was a cheese dip appetizer served in a hot pot that was popular on party tables, especially the early 1970’s. The cheese was hot and melted in a pot, while long thin forks were used to dip meats and other items into the cheese. it was considered “swanky” back in the day. Fondue sets were so popular in the 60’s and 70’s that most every couple had one on their wedding registry. Today, they are almost extinct.
Fondue
— GUM CIGARS:
Long slabs of chewing gum with a paper cigar ring around them were all the rage with kids in the 70’s. The stigma of smoking and kids, and the politically correct police have made these pretty much non-existent. They usually came is 3 or 4 colors and were huge pieces of gum at a great price.
— TUNA NOODLE CASSEROLE:
A source of horror for many kids, this was a popular dish, made by mom or grandma. Whether a holiday or just a family dinner, this dish could strike fear in the hearts of kids everywhere. Most families on a budget with the inflation of the mid 70’s turned to this cheap alternative to feed the massive family. It is dinner time! Bread crumbs, cheese, tuna and noodles anyone ?
— SUGARY KIDS CEREAL BRANDS:
Remember the days of Count Chocula and Boo Berry? How about Cookie Crisp, Honeycombs and Super Sugar Crisp? From Fruit Loops to Waffle-o’s, many 80’s flash in the pan sugar cerals were named after TV shows of movie characters. Thankfully for kid’s teeth. those cereals are not mainstream anymore.
You aren’t cool until you have one of these
— RESTAURANT CREDIT CARDS:
Go ahead and put it on my account, the suave businessman of 1978 said to the waiter as he passed them a car that said ” The Paragon.” This was no regular credit card, this was a status symbol and popular at the fancy restaurants, including The Pine Club. We don’t see these house accounts much anymore, but there was a time that if you were a somebody if these were in your wallet.
Rock Candy
— ROCK CANDY:
These were like a science experiment. Someone taught someone and the next thing you know kids were making this crystal candy at home with their parents or just buying it at candy shops (another thing you don’t see much anymore). This was also typically kids first experience with a “hot spicy ” food as the cinnamon flavor could sometimes come out too hot and light up your mouth.
— THE EASY BAKE OVEN:
It used to be every girl wanted one and every brother wanted to sample the cake or brownie baked in this contraption. It was almost too good to be true. Kids were told you could make your own desserts in this “Easy Bake Oven.” Are you telling me I can make brownies and cake in this little conveyor belt oven that uses heated bulbs to cook with? Other family members usually got involved, especially when it was time to sample the baked goods.
Iconic Toy of yesteryear
Honorable mention items include : Nestle Quik Chocolate Milk Mix, Pop Rocks, Pineapple Upside Down Cake and Kool Aid.
Well there you have it, a few fun flashbacks to days of yesterday. Are you a Dayton Foodie? Then follow Food Adventures on Facebook by clicking HERE? We are Dayton’s go to food blog since 2008. Come back each and every week for an exclusive article right here ONLY at Dayton Most Metro.
Drinking out of the hose
PDQ drink mix
Ambrosia
Tuna Noodle Casserole
Cereals
Cookie Crisp
Eudora Brewing Co Introduces New Menu
Eudora Brewing Co’s new 2020 menu is here! They’ve added some hearty appetizers to get your night started, new sandwiches and burgers to keep it fresh, a drool-worthy dessert and a kids menu for the littles! Take a look below at the full menu, as well as some item previews and killer food and beer pairings to try this week!
Pait the savory, cheesy Poutine with a Mother Fuggle for a well-balanced start to the night!
Dip those Chicken Bites into some Bee’s Knees Honey Mustard while digging a Groove Juice to keep things light and snacky.
End your night with a Cinnamon Pretzel smeared with icing and a Holy Cacao to leave with a satisfites sweet tooth.
Eudora Brewing Company
3022 Wilmington Pike
Kettering, Ohio 45429
Tues- Thurs 4-11pm
Friday 4-midnight
Sat noon- midnight
Sunday noon – 8pm
Hot Head Burritos Offers Keto and Paleo Options
Healthy eating and losing weight are the top of mind for over 50% of Americans and Hot Head Burritos is focused on helping people keep on track. ‘Lil Bowls including Keto and Paleo friendly options are a staple at Hot Head Burritos but are really shine during the New Year’s Resolution season.
Quick reference recipe cards help those new to Keto or Paleo eating choose a tasting option while staying on track. The Sweet Habanero Chicken, Teriyaki Chicken, Pork Verdo, Mango Habanero Barbacoa and Classic Chicken ‘Lil Bowls are full of flavor with only 270-390 calories.
The Nutrition Calculator on the Hot Head Burritos’ website allows customers to customize their meal to meet their personal tastes and easily see the calorie and nutrition results. Big Bowls and ‘Lil Bowls are also a great option for customers looking to eat Gluten free.
Delivery is available via Doordash, GrubHub and UberEats where available in addition to on-line order for convenient customer pick-up.
Hot Head Burritos was founded in Dayton, Ohio in 2007 and has grown to over 75 locations in 7 states. Hot Head Burritos restaurant offers a wide variety of Mexican food including burritos, bowls, tacos, nachos, quesadillas, salsas with a focus on their 8 unique sauces from Mild to Wild. Beer and Margaritas are also available at select locations. Find the location nearest you here.
