Dayton Dining

Our 12 Days of Giving Gift Card Giveaways Starts Tomorrow!

December 5, 2019 By Lisa Grigsby

Eight years ago we started this holiday tradition of giving away Dining Gift Certificates from some of our favorite restaurants. We love promoting our locally owned eateries and take much pleasure in introducing our readers to some of the newest, best and favorites in our town. So stay tuned for the next 12 days we’re giving you a chance to win a gift certificate to the places we love to dine!

We’ve got some great eateries partnering with us this year, including:

Ok Ok- we have to admit, we’ve got even more restaurants participating than these tweleve, Mamma DiSalvo’s, Hot Head Burritos, 3rd Perk, Watermark, Flyby BBQ, and Rapid Fired Pizza have all said they are sending gift cards!

With just a like, comment and a share you can qualify for our daily drawing on our Dayton Dining Facebook page, or a follow and a like on our Dayton Dining Instagram, or a like and retweet on our Twitter page. You’ll want to check back daily to find our which of our restaurant partner will be featured.

Kickoff Bonus: Share this post (make sure to check your settings so the post is public so we can see it) and tag @dayton dining and we’ll randomly select someone who shares to win a $25 gift card to OinkADoodleMoo & Brew!

We hope you’ll help thank our local restaurants with your patronage during the holiday season and don’t forget that restaurant gift certificates are easy gift giving! Happy Holidays from all of us at Dayton Dining

Good luck and happy holidays!

Holiday Gift Card Deals 2019

December 5, 2019 By Lisa Grigsby

If gift cards are on your holiday shopping list, why not get a little something for yourself while you’re at it?

Many restaurants are sweetening the deal over the holidays by kicking in all kinds of extras when you purchase gift cards, including bonuses, food vouchers, gift certificate and free food. So, you could end up with a little extra something to gift to someone else (or keep yourself). According to the National Retail Federation’s annual survey, gift cards are the most popular item on wish lists for the 11th year in a row and were requested by 61% of those surveyed. Just remember, the bonus cards and certificates usually can’t be used until January, and they have various expiration dates and exclusions.

Santa Says: It’s perfectly ok to buy gift card for yourself and enjoy the bonus deals.

It you know of more deals, drop us a note and we’ll add them to the list.

bd’s Mongolian Grill
A $5 bonus card is headed your way when you buy a $25 gift card through December 31.

BJ’s Restaurant & Brewhouse

Get a $10 bonus card for every $50 e-gift card purchased. Alternatively, you get a $25 bonus card and a 20% off VIP card for every $100 e-gift card purchased. Bonus cards are valid from January 1 – February 13, 2020. If you do the $100 gift card in-store, you’ll instead get two commemorative pint glasses. You cannot eat pint glasses, so you should probably order online through January 1, 2020.

Bonefish Grill

Buy $50 in gift cards get a $10 bonus card, offer valid through December 31.

Carrabba’s
With every $50 purchase you will receive a $10 gift!

Chappy’s Social House
Get a FREE $5.00 gift card when you purchase a $25 gift card and a FREE $10 gift card when you purchase a $50 gift card.

Chili’s

Get a $10 Bonus Card with the purchase of $50 in gift cards now through December 31, 2019. Also get free shipping. Bonus Card is redeemable 1/1 – 2/12/2020.

Cold Stone Creamery
Buy a $30 e-gift card and get a $10 bonus card now through November 28, 2019. Good online only.

El Meson
To mark the official start of another joyful gift giving (and gift getting) season, we’re happy to offer our friends our own Holiday Gifts with an additional gift card for every $50 gift card purchased! Starting on Friday, November 29 and going through Monday, December 2 the first 50 people to purchase a $50 gift card at ElMeson.net will receive an additional gift card valued at $10-$50! Then on Tuesday, December 3 through the holidays at ElMeson.net and at the restaurant we’ll be offering an additional $10 gift card with every $50 gift card purchased.

Firehouse Subs
Stop in to buy a $25 gift card and they’ll hand you a card for a free medium sub on the spot through January 31

Fleming’s Prime Steakhouse & Wine Bar

Get a $20 Bonus Card with the purchase of $100 in gift cards. This annual special is good for gift card purchases now through December 31, 2019. The Bonus Card is redeemable 1/1 – 2/9/2020.

Fuzzy’s Taco Shop
For each online and in-store gift card purchase of $25 or more, Fuzzy’s Taco Shop will make the case that “it’s better to receive” by giving each purchasing guest a $5 bonus card, valid during the month of January 2020.

Logan’s Roadhouse
Buy in-restaurant or online and you’ll get a $10 bonus when you pick up a $50 gift card. Offer valid through December 31.

Longhorn Steakhouse
A $10 bonus card is headed your way with every $50 in gift cards you buy. The bonus card is only valid in January. Offer valid through December 30.

Noodles & Company
Pick up a $5 gift card for every $25 you drop on gift cards. Offer valid through December 31.

Outback Steakhouse
Get a $10 Bonus Card with the purchase of $50 in gift cards. This annual special is good for gift card purchases now through December 31, 2019. The Bonus Card is redeemable 1/1 – 2/9/2020.

Panera Bread
Buy $50 in gift cards get a $10 bonus card, offer valid through December 31.

Piada Italian Street Food
Pick up a $25 gift card to land a free entrée. If you purchase the card online, you’ll get a card for a free entrée via email. Offer valid through December 30.

PF Chang’s

Get a $20 bonus card with a $100 gift card purchase now through December 31, 2019. Bonus cards are valid 1/1/2020 – 2/29/2020.

Red Lobster
Buy a $50 gift card get a $10 coupon or a free appetizer

Red Robin
Buy a $25 gift card, get $5 bonus bucks through Dec 31. For businesses looking to purchase large gift card orders throughout the year, get 10% discount on orders $500 or more.

Rubi Tuesday
Buy $50 in gift cards and get a $15 bonus card valid Jan 2- March 5, 2020

Rusty Bucket’s Restaurant & Tavern
You’ll get a free $10 gift card when you buy a $50 card. The bonus card will be valid from January 2 – February 29. Offer valid through December 30.

Skyline Chili
For every $30 in gift cards purchased at Skyline restaurants you will received a $5 gift certificate. Offer valid for gift cards purchased at participating Skyline restaurants only. $5 gift certificates valid from Jan. 1 to Feb. 28, 2020 only at the restaurant where purchased. Not valid with any other offer.

Steak ‘n Shake
Purchase a $20 gift card and get a $5 gift certificate

Texas Roadhouse
Get a $5 Bonus Card with the purchase of a $30 e-gift cards now through December 25, 2019.

TGI Fridays
Buy $25 in gift cards, get $5 in Bonus Bite Cards

T.J. Chumps
Free $10 bonus card to you for every $50 gift card purchased!

The Bison and The Boar

Now through December 23rd, purchase a $50 gift certificate for The Bison and The Boar and get an additional $10 gift certificate for free! Merry Christmas from The Bison and The Boar!

The Caroline
Purchase a $100 gift card and receive a FREE $20 gift card. Click HERE to order gift cards today, and be sure to add the word “BONUS” to the comments section to claim this deal! *Must purchase gift cards between Nov 25-Nov 30 . *$20 gift card is valid for use 1/1/20-5/31/20

White Castle
Buy $25 in gift cards for a loved one and get a $5 card for free. That might not seem like much, but you can absolutely get yourself an entire lunch for $5. Offer valid through December 31.

Young’s Jersey Dairy
Purchase a $25 gift card, get a $5 bonus card. Purchase at Young’s or online. Gift cards never expire and are good all over the farm for food and fun.

New Years Food Adventure Dinner – LITTLE SAIGON

December 4, 2019 By Dayton937

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

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

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

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

5 COURSES INCLUDE :

Veggie Spring Roll

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

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

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

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

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

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

FOOD ADVENTURE EVENT AT LITTLE SAIGON

Soft Shrimp Roll

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

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

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

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

11 years of Dinner events !!!

Packed house at Food Adventures

Ethnosh Explores Ethiopian at Nanyea

December 3, 2019 By Talia Bartoe

“When you cook, it’s not by a recipe, it’s by passion.” These words spoken by Sofi Kinde, owner of Nanyea Restaurant & Coffee House, easily summarize why you need to enjoy a meal at this Ethiopian eatery. As you step into the deep red building, located on North Dixie Drive in Dayton, it becomes immediately clear that you are about to embark on a cultural excursion, expanding far past a simple meal. Take in the fragrant smell of burning incense, notice the beautiful art adorning each wall, and let the mellow lighting set the mood. To get the most out of the experience, come with an open mind and a sense of adventure.

Once you get Sofi talking about her love of cooking, it would be impossible to miss how her eyes light up when she talks about creating delicious food. Surprisingly, she never had envisioned herself as a restaurant owner before opening Nanyea Café about three years ago. Growing up in Addis Ababa, the capital city of Ethiopia, Sofi’s only plan was to reunite with her parents. Her mother and father had been selected as green card lottery winners as a part of the Diversity Immigrant Visa Program.

While waiting to join her parents, Sofi was raised by her Grandmother, along with her five brothers and two sisters. Like most of the families in Ethiopia, they were very close. Finally, at the age of 14, she was able to join her parents in the United States.

When asked about the motivation behind her parent’s desire to come to the United States, she told me a good education was a priority for her family, and one of the main reasons why her father had wanted to relocate. “When you live in a third world country, it is a lot different than here. That’s why he always said you need to appreciate what you have here.”

Finding a great school system was much easier here but starting over had its trials. Sofi had been away from her parents since she was very young, she knew almost no English and had never experienced snow. “It was like a new chapter in a book,” she tells me. Determined, she overcame the challenges of learning a new culture and language.

After high school, she moved to Dayton to attend Sinclair Community College for its Business program. Deciding to settle here, she became a student worker and held positions in the disability services office and then in the general office. Sofi connected with the small local Ethiopian community and made Dayton her new home.

In Columbus Sofi’s mother had owned a bakery and then a restaurant herself. Yet, it had never occurred to Sofi that she would one day be a restaurant owner too. When asked if she had always wanted to operate her own, she responded that it had never even crossed her mind.

Maintaining a close-knit community is a deep-rooted value in the Ethiopian culture, which was the true motivator behind it all. Yearning for a social gathering place, friends and family encouraged Sofi to consider opening a coffee shop. Ethiopia is considered the birthplace of coffee, in which it is not viewed as a mere caffeine fix. Instead, it is ceremonial, a time for bonding, deep conversations, and connection.

I was honored when Sofi enthusiastically offered to make us a pot to share. As it was brewing, she explained to me how each coffee ceremony would start by roasting and grinding the beans on the spot. The coffee is prepared in a jebena, a traditional clay pot that is said to infuse notes of flavor into the coffee. Sipping the warm coffee, I taste the deep chocolate notes she had described.

Coffee ceremonies are a rich part of her culture, but Sofi knew that a coffee shop alone was not enough. “Cooking is my passion”, she explains. A smile overtakes her face as she describes the joy she experiences when she cooks, “I always try to make someone’s day.” Knowing her heart was in the kitchen, and with her community behind her, Nanyea Restaurant & Coffee House, named after Grandma Nanyea herself, was born.

The restaurant started in a small building on North Main Street, but after word spread about the flavorful eats Sofi was serving, she needed to relocate to their larger new location just over a year ago. If you look on the menu you will find a large variety offered for meat-eaters and vegetarians alike. Each dish is labeled in English as well as Amharic, the official language of Ethiopia. On the front side of the menu, there is an opportunity for diners to learn a few words of Amharic.

Just about anything on her menu is sure to be delicious if you are willing to be a little adventurous. When you come to Nanyea Café some things will uniquely stand out. Sit down and prepare for a journey. The first thing you should know is that it is traditional in Ethiopia to eat with your hands. That’s right, no forks. Sofi strongly encourages everyone to be open-minded and allow themselves the full cultural experience. It may seem insignificant but feeling the food with your hands and smelling it as you bring it to your mouth is a reminder of connection with your food. “We all work for our food. Food is like a king. You got to give it respect.” Sofi states with admiration.

Get a true taste of Ethiopia by starting with injera, a spongy gluten-free bread. This fermented flatbread is traditionally served at nearly every meal and is said to have many health benefits. If deciding what to order next seems intimidating, Sofi recommends her favorite dish on the menu, Nanyea’s Tibs. It consists of beef cubes sautéed with her secret seasoning blend, onions, tomato, and Ethiopian butter—known as kibe. This dish holds more than an abundance of flavor, it has the honor of being the first and only dish, for a while, that Sofi served at her brand-new restaurant. It is the meal that helped her grow into a successful business.

NANYEA RESTAURANT COFFEE HOUSE & BAR

6129 North Dixie Drive
Dayton, OH 45414
(937) 396-4013

Ethnosh DAY is heading to Nanyea Restaurant and Coffee House!

We are excited to be partnering with Nanyea for our December NoshUp! This event will be a culinary adventure, Ethiopian-style. Here are a few things know about Ethiopian meal customs:

Traditional Ethiopian food is eaten with the hands; this is done by tearing off a piece of injera (Ethiopian flatbread), using it to grab some food, and putting it directly in your mouth.
Traditional meals are eaten from a communal plate, but you should not reach all the way across to the other side to grab food; eat what is close to you.
It is polite to eat with your right hand – the left is considered unclean and therefore you should avoid using it if you can.
There will always be a way to wash your hands before and after the meal.

Join us on Sunday, December 15 for a plate full of some great Ethiopian cuisine and meet the family and staff who bring all of this goodness to your city.

There are 3 seatings ( each can seat 48 guests) for this event:

Lunch Seating: 1:30 PM – 3:00 PM

Seating 1: 4:00 PM – 5:30 PM
Seating 2: 6:30 PM – 8:00 PM

Vegan and Vegetarian plates are available. Please be sure to select your preferred option on your ticket order form.

Ethiopian coffee will be available for $2. Nanyea also offers a full bar. Note that Ethiopian coffee and alcoholic beverages are not included in the ticket price.

WHEN

Sunday – December 15, 2019

SEATINGS

Lunch Seating: 1:30 PM – 3:00 PM
Seating 1: 4:00 PM – 5:30 PM
Seating 2: 6:30 PM – 8:00 PM

$18.00 + a small processing fee

WHERE

Nanyea Restaurant and Coffee House: 6129 North Dixie Drive; Dayton, OH 45414

STILL HAVE QUESTIONS?

Email [email protected] for more info.

Gingerbread House Decorating

December 2, 2019 By Dayton Most Metro

When checking out, please select the store “pickup” location and “pickup date” that correlates with the location and date you will be attending class.
This class is geared towards kids ages 6 and up.
Class will last approximately 45 minutes to 1 hour.

Two Options To Enjoy The Feast of Seven Fishes

December 2, 2019 By Lisa Grigsby

The ancient tradition of eating fish on Christmas Eve dates from the Roman Catholic custom of abstinence from meat and dairy products on the eve of certain holidays, including Christmas. The number seven is rooted back in ancient times and it can be connected to multiple Catholic symbols: in fact, the seven seems repeated more than 700 times in the Bible. Also, according to the Roman Catholic Church, seven are the sacraments, the days of the Creation, as well as the deadly sins. Hence seven courses!

Flash forward to the early 1900s, when the official “Feast of the Seven Fishes” first emerged. Italian-American families rekindled the Old Country’s Christmas Eve tradition by preparing a seven-course seafood meal (hence the name of the newly found tradition) that both made them feel close to their homes, while celebrating the sea, a major connection in Italy.

Locally Giovanni’s will be hosting the Feast of Seven Fishes on Monday, December 9th:

1st Course- Creamy Crab Soup

2nd Course – Seafood Salad

3rd Course – Traditional Mussels

4th Course – Creamy Shrimp & Crawfish Pasta

5th Course – Mediterranean Topped Sea Bass

6th Course – Chocolate Surprise

*Each Course Includes Wine Pairing

Tickets are $64.95 and can be reserved by calling (937) 878-1611

Giovanni’s Pizzeria é Ristorante Italiano
215 W Main St.
Fairborn, OH 45324

Carrabba’s Italian Grill is offering a five-course feast fit for the king of the sea on Wednesday, December 18th at 6:30pm

CALAMARI
Hand-breaded calamari served with house-made marinara sauce
Paired with Riondo Prosecco

MUSSELS WITH SAUSAGE AND TOMATO BROTH
Prince Edward Island mussels served in a spicy tomato broth with Mr. C’s special blend of fennel sausage
Paired with Decoy Chardonnay by Duckhorn

LINGUINE FRUTTI DI MARE
Sautéed linguine topped with shrimp, scallops, mussels and white fish in rich marinara sauce
Paired with Imagery Sauvignon Blanc

GROUPER CAPPERI & LOBSTER RAVIOLI
Grouper fillet coated with Italian breadcrumbs, wood-fire grilled and topped with lemon butter, roasted grape tomatoes, capers and basil. Served with lobster ravioli in wine cream sauce and Italian green beans
Paired with Antica Chardonnay

CANNOLI
Crisp pastry shell stuffed in-house with sweet ricotta and chocolate chip filling, topped with pistachios and powdered sugar
Paired with Rosatello Moscato

Carrabba’s Italian Grill
900 Miamisburg Centerville Rd
Washington Township, OH 45459-6554

937-438-9690

Carvers Holiday Wine Show

November 29, 2019 By Lisa Grigsby

On Sat, December 7th from 1-4pm Carvers will host an Incredible Afternoon of Fine Wine and Food to benefit the United State Marines Toys for Tots Toy Drive. Advance tickets are required.

Featuring Wines from Heidelberg Distributing

Wente Vineyards, Chalk Hill, Louis Latour, Chateau Thienot
J. Vineyards, Two Hands, Orin Swift, Roth, Chimney Rock, Signarello

You are invited to taste special selections from the Heidelberg Distributing Co.
Enjoy great wine selected by Josh Dotson and food prepared by Chef Daniel Gallagher

How to support Toys For Tots:
Raffle for a trip to California Wine Country!
Flight for 2, An Overnight at Wente Vineyards, Dinner & Tour at Wente Vineyards
$5 a ticket 5 for $20 – All Proceeds to the Marines

Marines will be collecting New Unwrapped Toys

The Christmas Wall of Wine!
$10 a bottle – All Proceeds to the Marines
10% of Sales will also be donated.

Live Music in the Lounge with The Wallens

Raffle will include select wine & memorabilia as well as Carvers Gift Certificates!

Business casual attire is requested

For Questions
Please Contact Josh Dotson 937-433-7099
Limited Space Available. Reservations Required

Thanksgiving Tips for Foodies!

November 27, 2019 By Dayton937

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

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

Now for the feather ruffling and gobbleteegok…

THANKSGIVING TIPS:

Turkey !!

—A fresh turkey should be cooked in 1 to 2 days. Frozen turkeys defrost in the fridge in 2-3 days. If you need to thaw it faster, submerge it in cold water for 30 minutes per pound until defrosted.

—When baking a turkey, allow 15 minutes per pound to cook, or 4 minutes per pound if you deep fry

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

—Your turkey is done when the inner thigh meat reaches a temperature of 165 degrees.

—DON’T carve your turkey right when it comes out of the oven, let it rest 30 minutes before you carve it.

The Big Ragu is a Turkey !

—Make mashed potatoes in the morning and keep in crock pot set to “warm”. Right before serving, toss in some butter and stir! Also, add cream cheese and roasted garlic to your potatoes!

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

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

—Get kids involved by having them press butter into cookie cutter shapes to be served on plates. It brings a fun look to the table.

—Have young kids? Spell out your expectations for their behavior and bring them a compact activity like coloring or mazes. This will help your kids stay still at the adult or kids table. Let them play outside, supervised to burn off energy. If the kid acts up. calmly remove them from the room and discipline them as not to disrupt others meal.

THANKSGIVING TRICKS:

Turkey Leg !

—Have a tight budget? Get a whole chicken instead of a turkey and save some money.

—To get fluffy mashed potatoes, some people add baking soda !

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

—Did you overcook your turkey? Place sliced turkey into a pan and cook 10 minutes at 300 degrees in an inch of broth, serve on the tray. No one will know it was dry.

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

Beautiful Bird

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

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

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

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

HEALTHY TIPS:

Veggie tray

—Instead of serving cans of soft drink, offer fruit infused pitchers of water. This will reduce the amount of empty calories your family is absorbing, while hydrating your relatives.

—For a guilt free day of eating, sign up for the Turkey Trot at Welcome Stadium at 8:45am Thanksgiving morning, and that piece of pie wont feel so bad. They have a 5k or Half Marathon for you freaks.

—Have some fall apples available on the dessert table as an option to pie.

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

Antipasta plate

—Use the leftover Turkey Bones and the neck. Boil and simmer them to make a gelatinous Bone Broth with benefits for your digestive system or future soups.

—Feel free to indulge in proteins and animal fats, the sweets and processed foods is where weight gains happen

—Eat before the party to ensure you don’t arrive hungry and overeat.

—Pumpkin pie has fewer calories than most pies and if you don’t eat the crust, you aren’t doing so badly.

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

Pumpkin Pie Cheesecake

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

The key is make Thanksgiving about your favorite foods and spending it with your favorite people. It is a a special rare time and a few tweaks can help you enjoy it to the fullest.

For more “Food Adventure” features, come back to DaytonMostMetro each and every week for another exclusive article .

We wish you and your family a Happy Thanksgiving! May you enjoy the Holiday with loved ones and reflect on a year that you are thankful for. Cheers to happy Food Adventures on the horizon!

Follow Food Adventures on Facebook by clicking HERE

Food Adventures Air Fryer Recipe: Chicken Parm Balls

November 26, 2019 By Dayton937

A Finished Parm Chicken Ball

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

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

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

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

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

INGREDIENTS: (makes about 10 Parm Balls)

Placing the cheese inside

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

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

DIRECTIONS:

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

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

Ready for the Air Fryer !

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

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

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

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

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

Rolling the balls in bread crumbs

Formed and ready to fry

Fried to a golden brown

Serve as an appetizer or with pasta !

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

Thanksgiving Recipe – Easy Peazy Peanut Butter Pie !

November 21, 2019 By Dayton937

Easy to Make Peanut Butter Pie

Hey fellow foodies !

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

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

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

PEANUT BUTTER PIE RECIPE

INGREDIENTS:

— One 9 inch prepared graham cracker pie crust in a foil pie pan

— One 8oz package of cream cheese, softened to room temperature

— 3/4 cup of creamy peanut butter

— 1/2 cup confectioners’ sugar

—1/4 teaspoon of Pure Vanilla Extract

— Two 8oz containers of frozen whipped topping, thawed

— Small bag of miniature chocolate covered peanut butter cups, unwrapped

INSTRUCTIONS:

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

Voila ! There you have it …

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

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

Our Food Adventure Crew Talks Turkey

November 19, 2019 By Dayton937

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

HAPPY THANKSGIVING TO ALL YOU FOODIES OUT THERE !

THANKSGIVING TRIVIA:

—Thanksgiving is always the 4th Thursday in November.

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

— The average person consumes 4500 calories on Thanksgiving

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

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

HISTORY OF THANKSGIVING:

—The first Indian Tribe to celebrate with the pilgrims were the Wampanoag Tribe. This first Thanksgiving lasted 3 days and took place in 1621. They didn’t eat turkey, but had duck, deer and pigeon.

—Pilgrims did not wear buckled hats.

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

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

— In 1813 Ohio first set the 5th of May for a day of Thanksgiving. In Ohio in early times Thanksgiving was not always observed by the people, and not in November.

—Abraham Lincoln made Thanksgiving a National Holiday in 1863

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

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

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

TURKEY TRIVIA !

Deep Fried Turkey

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

— Turkeys can run 20 miles per hour when scared.

— The average turkey weights 15 pounds.

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

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

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

—In 1882 a wild turkey in Dayton cost $3 at the market, and the poorest Daytonians ate rabbit on Thanksgiving. Other Dayton favorites purchased for Thanksgiving in 1882 were quarts of Kentucky bourbon for 60 cents, and mince meat pies made with 3 pounds of meat costing a quarter.

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

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

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

—Approximately 280 million turkeys are eaten every Thanksgiving.

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

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

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

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

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

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

Look for some upcoming Thanksgiving recipes next week.

3rd Rusty Taco Location Now Open Near Dayton Mall

November 18, 2019 By Lisa Grigsby

Rusty Taco, formerly known as R Taco, moved into a 2,700-square-foot space at 2335 Miamisburg-Centerville Road in Miami Township across from the Dayton Mall. The location, which was formerly El Toro has been completely remodeled to resemble a street-style taco stop, from the company’s Texas headquarters.

This third location for Dayton operators ThreeWitt Enterprises Inc. seats roughly 130 people, 90 inside and 40 on a patio. The location employs about 60 people. Other location include the Brown Street store neat the University of Dayton and one in Beavercreek near the Fairfield Commons.

The Dallas-based taco chain now has 34 total stores across nine states. Rusty Taco specializes in street-style tacos along with house-made salsas, and also offers craft beers and margaritas. Rusty Taco was founded in 2010 and named for co-founder Rusty Fenton.

Win a Tour of the Esther Price Factory By Finding the Golden Ticket!

November 15, 2019 By Dayton Most Metro

Throughout the holiday season, customers just might find a golden ticket in their box of chocolates. Fifteen lucky customers will win the chance to tour the Esther Price factories in production on January 11, 2020 and taste the freshly-made chocolates hot off the production line. This event marks the first time the company has opened the factory doors to the public and the winners will get an exclusive behind the scenes tour.

The company has placed fifteen tickets within their one-pound boxes of mixed, milk, and dark assorted chocolates across their 8 stores. Esther Price will be releasing clues of the remaining tickets’ whereabouts to those who follow them on Instagram or Facebook. The campaign will take place November 1st, 2019 through January 11,2020 or until all tickets are claimed.

According to Esther Price’s Barbara Dressman, district manager, the company can’t wait to meet some of their fans and share the brand’s process with them. “This is just such a fun way for us to meet some of our customers and share our love for candy. We are so excited to meet the winners who find the golden tickets and take them on a chocolate tasting tour!”

To cut down on forgeries, customers will have to present the ticket at the start of the tour for entrance and are asked not to post a photo of the back of the ticket on social media. Those lucky few that find the tickets are instructed to contact the company on social media and redeem the code on the back.

$1 Subs at Downtown Jimmy John’s Thursday

November 15, 2019 By Lisa Grigsby

Jimmy John’s in Dayton is celebrating Customer Appreciation Day by offering $1 sandwiches on November 21.

“We have received tremendous support from the people of Dayton since opening our store in May,” said Jeff Wagoner, owner of the Jimmy John’s downtown store. “We want to thank our customers for welcoming our new store into their community by offering fresh and fast subs on Thursday for just one dollar.”

$1 sandwiches will be served from 11:00 am – 3:00 pm on Thursday, and customers can choose from any Classic sandwich, #1-6 + JJBLT on the menu. The deal is limited to one per person and is only available in-store, so customers will need to stop by the store, located at 220 North Main Street, to grab a fresh, fast, and tasty sandwich.

Founded in 1983 by Jimmy John Liautaud in Charleston, Ill., Jimmy John’s has built its reputation on serving up fast and fresh sandwiches in communities across the country and is one of the fastest growing franchises in the U.S. with more than 2,800 Jimmy John’s locations across 43 states.

6 Boozy Hot Chocolate Drinks For Adults

November 12, 2019 By Lisa Grigsby

So we had our first snow of the season today here in Ohio today and I spent a good part of the morning looking for gloves, boots and the ice scraper for my car. It won’t take long to get back in the swing of winter, but sometimes you need to reward yourself for surviving that first snow fall. I like to cope with some spiked hot chocolate and here are some recipes, guaranteed to take the chill out of your day!

Fireball Mexican Hot Chocolate Recipe:

Recipe via What’s Cooking America

Ingredients:

4 (1-ounce) squares Mexican Chocolate*
2 tablespoons honey
1/4 cup hot water
Small pinch of salt
1 teaspoon instant coffee
1 dried red chile pepper (you pick the size as the larger it is, the more heat it will infuse)
2 cups milk
1 egg (optional)
1/4 teaspoon pure vanilla extract
4 ounces Fireball Whiskey
Cinnamon, ground (for sprinkling)
Red Hot Candies, crushed

Fireball Whipped Cream:

1 cup whipping cream or heavy cream
1 teaspoon pure vanilla extract
1 tablespoon granulated sugar
1 ounce Fireball Whiskey

Prepare Fireball Whipped Cream and refrigerate for up to 2 hours ahead or until ready to use.

For best results, chill the bowl and whisk attachments in the refrigerator for up to 1 hour or freezer for 10 minutes. Add the whipping cream, vanilla extract, and sugar to the chilled bowl. With an electric hand mixer or standing mixer, whisk ingredients together on high speed for about 1 to 2 minutes until medium peaks are formed. After 1st minute stop and check to see if peaks are forming. If too soft, continue mixing at high speed in 1 minute increments, checking every minute until the peaks reach the right stiffness with soft edges. Caution – if you over whip, the whipping cream will become too stiff and grainy and then you will be making butter! Gently stir in the Fireball whiskey and refrigerate whipped cream until ready to use.

In a medium-sized saucepan over medium-low heat, add the Mexican chocolate, honey, hot water, salt, coffee, and chile pepper. Heat, stirring constantly, until the mixture just begins to boil; reduce heat to low and let simmer, stirring constantly, for approximately an additional 1 minute. Carefully and slowly stir in the milk and let sit over low heat until the chocolate is too warm to touch (you can see the steam rising from it). In a medium-size bowl, beat the egg until it is frothy. You can use an electric mixer, a Molinillo, or a fork for this. You just need to make it as frothy as possible. Add the vanilla extract and beat in well. Pour the prepared hot chocolate mixture over the frothed egg and beat it vigorously for about 15 seconds. You want to beat it until you have about 1/2- to 1-inch of foam on top. Pour 1 ounce of Fireball whiskey into each serving cup. Gently pour in the prepared Mexican hot chocolate and stir together with whiskey to combine. Top each hot chocolate drink with a dollop of Fireball Whipped Cream. Garnish with a sprinkle of cinnamon and crushed red hot candies and serve.

KAHLUA HOT CHOCOLATE

Recipe viaDamn Delicious

INGREDIENTS:

2 cups milk
2 tablespoons sugar
1 1/2 tablespoons Dutch-processed unsweetened cocoa powder
1/4 teaspoon cinnamon
Pinch of nutmeg
1 ounce Kahlúa coffee liqueur
Mini marshmallows, for serving
Salted caramel, for serving
Chocolate syrup, for serving

DIRECTIONS: In a medium saucepan, combine milk, sugar, cocoa powder, cinnamon and nutmeg over medium heat until heated through, about 2-3 minutes. Remove from heat and stir in Kahlúa. Serve immediately, garnished with mini marshmallows, salted caramel and chocolate syrup, if desired.

Boozy Raspberry Hot Chocolate

INGREDIENTS

10 ounces milk chocolate chips
1 1/2 cup whole milk
1/2 cup heavy cream
1/4 cup unsweetened cocoa powder
Chambord, to taste, plus another 1/3 cup for reducing
Whipped cream and raspberries, to top

Directions: Add everything but the Chambord, whipped cream, and raspberries to a small saucepan over medium-low heat. Stir occasionally until the chocolate completely melts. After the chocolate melts, continue to cook, but stir more frequently. The mixture should thicken a bit and all of the chunks should dissolve. After 5-10 minutes, remove the mixture from the heat and let it cool for a few minutes. As it cools, add 1/3 cup of Chambord to another small saucepan. Bring to a boil and reduce to a simmer. Cook for a few minutes, until the Chambord has thickened enough to coat the back of a spoon. Don’t over cook, or it will become hard like candy, rather than syrupy, which is what we want. Pour the hot chocolate into little mugs (servings should be small because it is so rich), add Chambord to your liking, and top with whipped cream. Drizzle with the Chambord reduction and top with a few raspberries. Serve.

AMARETTO HOT CHOCOLATE

Recipe via Delightfule Made

INGREDIENTS:

3 c. whole milk
2/3 c. semi-sweet chocolate chips
1/4 c. sugar
pinch/grind of salt
1/2 tsp. vanilla
3 oz. Amaretto Liquor (1 oz. per glass)
Toppings:
Whipped Cream/Whipped Topping
Slivered Almonds
Chocolate Shavings

DIRECTIONS: In a medium sauce pan, add the milk, chocolate chips, sugar and salt. Heat on medium low heat, whisking often. Continue to whisk until the chocolate melts completely and the mixture comes to a low simmer. (Do NOT let boil, as it will burn to the bottom of the pan.) Once liquid comes to a low simmer, promptly remove from heat. Add the vanilla and stir to combine. Ladle the hot chocolate into 3 mugs, and add 1 oz. Amaretto liquor to each glass. Stir to combine. Top with your favorite toppings. Enjoy!

Bittersweet Hot Chocolate with Red Wine
Recipe via Saveur

Ingredients

6 ounces of bittersweet chocolate, finely chopped
1/3 cup of fruity red wine, such as Pinot Noir, Shiraz or Beaujolais (Saveur used merlot)
1 cup of milk
Pinch Kosher salt
Sugar, for serving

Directions Serves two. 1. Bring chocolate and wine to a simmer in a 1-quart saucepan over low heat; cook, whisking, until melted, about 3 minutes. 2. Add 2/3 cup of water, milk, and salt; bring to a boil, and cook, while whisking 3 minutes more. 3. Pour into two mugs and serve with sugar on the side, if you like.

Kahlúa Pumpkin Spice Hot Chocolate

Recipe via homecookingmemories

Ingredients

1/3 cup of Kahlúa Pumpkin Spice Liqueur
4 cups of whole milk, divided
1/2 cup of granulated sugar
1/2 cup of unsweetened cocoa powder
Pinch of salt
1 cup of pumpkin puree
1 teaspoon of pumpkin pie spice
Optional toppings: whipped cream, marshmallows, shaved chocolate, pumpkin pie spice

Directions: Serves four. 1. Measure 1/3 cup of Kahlúa and set aside. 2. In a medium saucepan, whisk together 1 cup of milk, sugar, cocoa powder, and salt. Whisk in remaining milk until fully combined. 3. Heat mixture over medium heat, stirring constantly, until sugar is dissolved and very hot, but not boiling. 4. Whisk in pumpkin puree and pumpkin pie spice. Continue to whisk and heat mixture. 5. Turn off and move from heat just before mixture begins to boil (do not let it boil). 6. Immediately whisk in Kahlúa. 6. Pour into glasses and top with optional toppings, if desired. Serve.

Salted Caramel Vodka Hot Chocolate

Recipe via londonbakes

Ingredients
400 milliliters of milk
80 grams of dark chocolate, broken into small pieces
Generous pinch sea salt
25 milliliters of caramel vodka (or any flavoured spirit of your choice)
1 tablespoon of double/heavy cream

Directions: Serves two. 1. Heat the milk in a small saucepan on the stove until it’s just about to boil. 2. Take it off the heat and add the chocolate and the salt. Stir with a wooden spoon until all the chocolate has melted and the mixture has thickened. The smaller your chocolate, the easier this will be. 3. Add more salt to taste. 4. When all the chocolate has melted, stir in the vodka and the double cream. 5. Pour into mugs, and top with some whipped cream if you want. Enjoy.

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

November 12, 2019 By Dayton937

We ordered a tray of different burgers on our last trip

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

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

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

Voltzy at the Grill – his natural habitat

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

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

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

4668 N Springboro Pike, Moraine

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

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

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

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

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

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

—OPEN 11am-2PM Monday – Saturday

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

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

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

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

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

MUST EATS AT VOLTZYS:

— 10 CHEESEBURGERS For $12:

The 20 oz Hog Cheeseburger – they always finish it !

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

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

The Betty Ann

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

— CABBAGE ROLL SOUP (ONLY IN WINTER):

We are in love with his Cabbage Roll Soup

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

Inside the Slammer Wrap

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

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

— THE PATTY MELT:

Patty Melt

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

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

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

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

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

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

Bottle of Root beer and 10 cheeseburgers

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

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

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