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14 Tips for Grilling Out This Summer

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Here are some Grilling Tips

We are well into summer and the grilling season, but there is always time to learn something and get better.

The Food Adventure Crew worked to develop a few tips that you may not be familiar with. They are tips and philosophies that will help you in a lifetime of grilling techniques.  Whether out at the pool, a lake, a park or your back yard, we hope you find these grilling tips handy.

Hungry?  Let’s head out to the grill for a  Food Adventure.

We give you our…

14 TIPS FOR GRILLING OUT THIS SUMMER:

— GRILL LOCAL:

Many local farms provide quality chicken and beef


Get to know your local butcher, local farmers and local fish mongers.  This will give you access to the freshest and finest cuts of meat around.  They will give you quality and extra deals the better they get to know you.  Local farmers and butchers will also educate you on the cuts of meat, types of fish etc.  Of course there is also the benefits of buying and supporting local businesses that makes this theory thrive.

 

 

 

 

Marinating Chicken with a rosemary blend

 

—SEASONING and ‘ or MARINADE:
Do not forget that important step of seasoning and or marinading your meats or grilled items. Much of this work can be done the night before and will infuse flavor into your meals.  We suggest your favorite BBQ Sauce, or salad dressing for shortcut marinades.  The other option is use vegetable oil and lemon juice and various spices like garlic, pepper and salt.  Experiment and add any flavors you desire from yogurt to basil and oregano, the world is your oyster.  Our favorite steak marinade is Worcestershire sauce, Soy sauce, minced garlic, and Szeged Steak Rub sold at Greg Meats in Springboro.

Make sure the meat is near room temperature when you grill

 

— MEAT TEMPERATURE BEFORE GRILLING:
Don’t throw your meat on the grill right from the cooler or refrigerator.  Let the meat almost become room temperature before you place it on the grill.  This promises more even cooking and will prevent undercooking.  This goes for steaks, burgers, sausages, chicken etc..

 

—MUSTARD ??
Try this trick from the old days.  Cut into some steaks 3 times on each side and brush your favorite mustard on each side of your steak and grill it.

YES MUSTARD !  Mustard makes a great glaze/marinade on steaks and has been a secret at many steakhouses in the 60’s and 70’s.  Experiment with your own recipes and let us know how it came out .  Some people call this “Mean Mr. Mustard” Steak recipes.  The Big Ragu’s dad suggested this tip.

 

Mustard Rubbed Steaks Great for Ribeye Steaks.

Grill Corn, Eggplant, Squash, and more

Grill Corn, Eggplant, Squash, and more

— GRILL YOUR VEGGIES:


Don’t neglect veggies when you think of grilling.  It is an excellent opportunity to grill things like corn, squash, peppers, eggplant, asparagus, onions and so much more.  Brush your vegetables with oil and season with salt and pepper and place on a hot grill. Don’t touch them for at least 2 minutes.  You can even grill fruit, like pineapple!

 

Pounded Chicken Breasts

 

 

— POUND YOUR CHICKEN BREASTS:
Before marinading those monster chicken breasts, take the time to pound them a bit flatter for easier, more even grilling.   Whether Italian dressing, or BBQ,  this will allow for better taste across the board.

 

— GRILL YOUR BUNS:
When doing burgers, dogs and sausages, grill the buns when you can.  This allows a more resilient bun when holding the condiments and allows easier grip.  The taste of toasted bread is just better too.

Grilled Buns

 

— GRILL WITH CHARCOAL:
Whenever possible, grill with charcoal.  In a world of gas grills, the taste is completely different.  We realize it is not environmentally friendly, so use this tip as a special treat.  Chicken, Steaks, Burgers and Dogs are delicious over charcoal grills.

 

Dont overflip the meat. Let the grill do the work

 —LET THE GRILL DO THE COOKING, DON’T “OVER FLIP”:
Flip the food only once if possible.  The more you touch the food on the grill, the more it will stick and begin to fall apart.  Let the food sit on the grill.  It is there to do the cooking, let it do its job without interference.  Your food will cook faster when it is left alone, especially when you close the hood.

 

— SLATHER FOOD ITEMS AFTER GRILLING:

Put sauce on the BBQ chicken as you remove it


Doing some BBQ Ribs or Chicken on the grill?  Maybe some fish?  Make sure and slather these items after you take them off the grill in the serving sauces.  Maybe a nice BBQ sauce over the ribs or an Italian dressing sauce on the chicken?  Drizzle some butter or honey sauce over the fish while on the serving plate post grill.  By slathering more sauce on the items it helps with taste and presentation of the food.  Nothing looks better than a freshly grilled chicken breast with a fresh glaze of BBQ sauce.

 

Did you know you could gill clams?

 

 

 

— GRILL OUTSIDE THE BOX:
Think of other items to grill that you normally wouldn’t.  From Clams to Shrimp Skewers and even putting a sautee pan on the grill.  The sky is the limit.  Remember, they sell some grillable pizza crusts in the stores.  Talk about a fun event, creating grilled pizzas all night at a party.

 

— CLEAN GRILL = CLEAN FOOD:

Make sure the grill and utensils are clean


It is ok to have some residual seasonings on the grill but for the most part, your grill and the utensils should be very clean.  To help with cooking, oil down the grilling grates with a spray vegetable oil in a can.  This will help with ease of grilling and prevent food sticking to the grill.

 

— DON’T SLICE GRILLED FOOD RIGHT AWAY:
Once your steak or chicken is off the grill, wait at least 5 minutes before slicing. This gives the juices a chance to settle back into the meat.  Same goes for burgers.  Let them settle a bit before you bite in.  Juicyness is just a couple of minutes away.

 

— AFTER GRILLING, PUT FOOD IN A SEALED CONTAINER:
Nothing is more unappetizing  than bugs and flies all over the BBQ food.  Ever go to grab a burger just as a fly pounces on it?  Yeah, pretty gross right?  Well, solve all of this by putting the finished grilled items into a sealed container with a lid and people can open the lid and serve themselves, worry free of bugs or flies.  Make your grill out more enjoyable and more sanitary.  Tell the flies to take a hike.

Grilled squash and pineapple

We hope you found these helpful and maybe incorporate them into a future picnic, etc.  Grilling is an essential part of a foodie’s summer.  Take advantage of the sunshine and share the feast with some close friends.  Make your neighbors jealous with the smell.  Besides grilling at home, consider a trip to a park with grills, or an area near a lake campground.  How about your local swim club? Everyone loves a grill and pool party with good eats.   The bottom line is get to know food sources, hone your flavors and develop your own techniques and grilling style.  Best of luck !

Food Adventures is a local food blog with an exclusive weekly column right here at Dayton Most Metro.  Please come by and read our local food feature each and every week.  From restaurant features, to recipes we lave no local plate unturned.  Food Adventures is on FACEBOOK – like them by clicking HERE.

Sausage from NYC on the grill

Local Farms have great grilling vegetables

Big Ragus Baby Back Rib Recipe!

Big Ragus Baby Back Rib Recipe!

Fresh,local squash

Fresh, local squash

Chicken being marinated

Fresh Salmon ready to be seasoned and grilled

Fresh Salmon ready to be seasoned and grilled

This is how we marinate a steak. Worcestershire Sauce, Soy sauce and garlic

Mustard glaze on chicken !

Steak with Bleu Cheese

Burgers and Dogs

BBQ chicken, Swai Filets, brats, metwurst and hot dogs

Use containers with lids and covers to keep flies and bugs off the food.

Use containers with lids and covers to keep flies and bugs off the food.

Use containers with lids and covers to keep flies and bugs off the food. Portabella Mushrooms and asparagus.

sealed containers are better than open food containers for bug management

RIBS

Clams, Wahoo and Mahi Mahi

Mahi Mahi, Wahoo and Pineapple

Mahi Mahi, Wahoo and Pineapple

Great marinades

Local butcher/farmer

NY strip steak on a Friday night

Marinading Chicken

Veggie Kabobs

Shrimp on the Bar-bee with Salmon

Hamburgers

Lamb chops on the Big Green Egg grill – Ricks Tropical Delights at Vinnys

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Top Chef Fans

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Were you a fan of Season 16 of Top Chef?  If so, here’s an opportunity that will let you relive the season and actually taste the food made by the contestants!  But act quickly, a similar event for this Thursday ( a block party)  already sold out!

 

Smoke + Salt Babylonian Bash

Saturday, July 20th, 7:30-11:30pm

Station Family + BBQ
400 Wyoming Avenue
Cincinnati, OH 45215

Be a part of a truly Babylonian bash with Season-16 Top Chefs Kevin Scharpf who’s coming from IA, Justin Sutherland who’s coming from MN, David Viana who’s coming from NJ, Natalie Maronski who’s coming from PA, and Cincinnati’s own Caitlin Steininger and Brian Young (fresh from Boston!). For just this night, we’re transforming Station Family + BBQ into a luxury lounge for one giant party.

{VIP $200} Every ticket includes an overindulgent, total experience: 6:30p–7:30p VIP hour including meet-and-greet with chefs, an amuse-bouche, and a Kosta Browne wine toast. Throughout the night, tables covered with the most gorgeous, inspired, Top Chef-prepared food. Pre-released Great Lakes beers. A Maker’s Mark bourbon bar featuring no-longer-available Maker’s Mark 101 and signature barrel-aged cocktails. An OUTDOOR cigar bar. A dj bumpin’ all night long. Plus, all your favorite Top Chefs themselves in attendance.

{GENERAL ADMISSION $150} Every ticket includes an overindulgent, total experience STARTING AT 7:30p. Tables covered with the most gorgeous, inspired, Top Chef-prepared food. Pre-released Great Lakes beers open wine bar. A Maker’s Mark bourbon bar featuring signature barrel-aged cocktails. A dj bumpin’ all night long. Plus, all your favorite Top Chefs themselves in attendance.

Tickets available online.

Christopher’s Chip Pritchard to Retire, Centerville Couple Takes Over

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In 1991 Chip Pritchard and his wife Sherri opened Christopher’s Restaurant in a strip mall at the corner of Woodman and Dorothy Lane. Over the years they’ve built a reputation for great food, friendly service, and a menu that accommodates many palates, one of the first in the area that catered to vegetarians.  With an emphasis on local and fresh ingredients, Christopher’s has developed a loyal following and expanded their food service with a popular catering division, Wednesday Vegan menus and special Thursday night theme dinners.

But this year Chip decided at 70 years old, (though he sure doesn’t look it) it’s time to move on.  He wants to have time to play more music, take some trips  and explore some non-food related things on his bucket list.

And luckily for him, two of his guests made an offer to take over the business.  A Centerville couple, Dave and Erika Krites had been visiting the eatery and decided they really loved the the restaurant, and worked out with Chip a plan to take it over.

I had the chance to sit down with the Krites and Chip last week and talk about the transition.  From Pritchard’s perspective he wanted someone that would continue the business he’d work so hard to create and would treat the staff, many of whom have worked there for years, like the family he’d created.  Over 1350 people have worked there over the years, and Chip is quick to share his thanks to all of them, for helping him build a successful business.

As the new owner Krites was quick to share that he bought Christopher’s because he “loved the atmosphere, food, and staff.”  He and his wife, who first got together in the eighth grade in their hometown of Lima, will work the business together. Erika loves working with the customers and Dave will focus initially on upgrading systems and equipment. His career in restaurant equipment manufacturing and parts distribution will help bring some upgrades to the kitchen equipment, making it easier to keep up with the demands of the busy restaurant and growing catering business.  Dave and Erika were also quick to explain, they do not plan on making changes to the restaurant, the menu or the personnel, as they say they “would not have bought it if we didn’t love it as it is.”

Sure, they’ll add a menu item or two, freshen up some paint and continue Christopher’s tradition of being a part of the commuity, supporting local artists by continuing to display local art in the restaurant.  Dave looks forward to finding ways to welcome more customers to the eatery, sharing their mantra that “every moment matters” and emphasizing customer service makes the difference.

Chip and the Krites announced the sale of the business to the staff on June 23rd and the transaction was finalized in early July. Chip will stay on during the transition to ensure a smooth experience for all.  And for all of us, we’ll be able to continue to enjoy the comfort food we’ve come to enjoy at this Kettering spot.

Christopher’s Restaurant & Catering
(937) 299-0089

2318 E. Dorothy Lane
Kettering, OH 45420

 

HOURS

Mon-Sat 7:30am–9pm
Sun Closed

Salar Wine Dinner

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Join us for our July Wine Dinner on Thursday, July 18 at 6pm. The tickets are at $69 per person excluding tax and gratuity (tickets are charged at $88 per person, which includes the tax and gratuity).

Menu:

Course 1: Tilia Torrontes paired with a macadamia encrusted seared scallop with a pineapple, elderflower chutney and yucca puree.

Course 2: Lapostolle Grand Selection Sauvignon Blanc paired with poulet au blanc accompanied by an endive & apple salad.

Course 3: Catena Chardonnay paired with handmade goat cheese & quince raviolis in orange & sage brown butter.

Course 4: Catena San Carlos Cabernet Franc paired with seared duck breast medallions with fresh peach & rosemary balsamic reduction with parsnip puree.

Course 5: Lapostolle Cuvee Alexandre Carmenere paired with panna cotta & luxardo cherries.

Food Adventures Have Noticed Changes at Taco Bell

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They don’t stuff tacos like they used to …

Okay, so 95 out of 100 articles we feature locally owned eateries.  Also, very rarely will we publish a negative slant in our stories on the Food Adventures Blog.  Today, however, we have taken notice of a situation, that has caused the Big Ragu some frustration.

In  the land of fast food, there was a fave that set itself apart.  But now it seems after a slow slide over the past 10 years, this old standby, is now a new spot of pitfalls and disappointments.  Has anyone else notice this change or is it us?

So we ask ….

Familiar site – you could listen to a Beatles album by the time you get to the pay window.

What has happened to Taco Bell ?

Back in the 80’s and the 90’s the successful chain was using the 59, 79 and 99 cent menus to the delight of fans.  There was the “Yoquero Taco Bell” Bell Dog, and the “Run for the border” campaign highlighting the late hours.  There was decent food and decent service late into the night, sometimes 4am !

They changed the burrito wrapper for the better, making it thicker and less breakable.  They came up with new menu ideas, maybe this is where the downfall started.  Maybe they offer too many menu items to crank things out like they used to….

Don’t get us wrong, Taco Bell still shows some magic.  The Big Ragu still absolutely loves the Mexican Pizza (although they stopped adding black olives on top), and we love the Nacho Bell Grande.  We applaud them for bringing back the nacho cheese fries.  But there are lot of changes that we have noticed locally over the past 10 years.  Is it just us?  Do other fast foodies in Dayton notice this around town?

This was the actual filling in our burrito supreme -mostly tortilla

— Smaller fillings:  Have you noticed they don’t stuff a taco or a burrito like they used to?  Every once in a while you will get an employee in the back that will be making some nice sized burritos and tacos, but for the most part they are partially stuffed and lots of times weighed.

— Slower Drive Thru Service: They used to be great on this, but now we have noticed you can watch an episode of The Big Bang Theory while waiting on your drive thru order.

— Poor Service:  No friendly greet, no thank you’s and lots of times

The Mexican PIzza is still a winner

the order is wrong. But the worst. and we mean ABSOLUTE WORST thing they do is close 15 minutes early and the employees hide inside and won’t come to the window because they know they are in the wrong.  They also close much earlier now than they have in years past, especially during winter months.

Is it just us, or have you noticed the change as well??  And if you ask for hot sauce they now give you 2 packets.  If you ask for 8 sauces they will give you 4.  We don’t know when this started but it seems they purposely short us now on sauces.

Can you spare a sauce?

Yeah we know, we took a weekly article to write about a chain.  Some of you may care, some may not, we just felt it worth mentioning since we think the decline is noticeable.

Suggestion:

One thing we suggest they do is bring back a simple menu item – BRING BACK THE BELLBEEFER.. This was Taco Bell’s version of a burger.  It was pretty much a sloppy joe with taco meat on a bun.  No frills, easy and quick to serve.

 

WE ASKED LOCAL EMPLOYEES:

Bring Back the Bellburger

Since this isn’t our first rodeo at the drive thru window – over the past 5 years, we have asked the employees at the window what the problem has been. Of the various local Taco Bells they all say the same thing. “We are greatly understaffed and it is hard to find good workers.”  

It sounds like they are short on workers, but trying to address the problem with no success do to the work force,

At any rate, until they fix it , we will be in that long drive thru line on occasion for a Mexican Pizza or Nacho Bell Grande.

Kudos for adding Nacho Fries to the menu

But we are in line there much less these days.. cutting our visits by about 75%.  Until then, here is hoping they make a change in size of servings, customer service, and drive thru times.  Is it too much to ask for that and some hot sauce?

PLEASE COMMENT BELOW AND TELL US WHAT YOU THINK….

Food Adventures is a local food blog with a weekly article here on Dayton Most Metro.  We also have a great presence on Facebook.

 

 

 

Wow..this bean burrito is lacking the goods

Look at this taco stuffing – are you kidding me ?

Here is a bean burrito – you can see that it is mostly tortilla

Vandalia Restaurant To Serve Their Last Meals This Saturday

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It’s last call for a visit to The Original Rib House in Vandalia.  After serving up ribs and broasted chicken for almost 40 years, the restaurant will close it’s doors for good at the end of the night Saturday, July 13th.

This afternoon Renee Brusman, manager and co-owner posted this message on their facebook page:

After much thought and consideration, we have decided that after 38 years Saturday July 13th will be our last day of operation. The time has come for us to end this chapter of our lives. We wanted to take this time to thank the community these past 38 years. We love our city, schools, fellow businesses and residents. It truly has been a blessing to break bread with you all. We have been present for some of your family gatherings, surprise parties, birthdays, Christmas parties, and even good-byes. We will always be grateful to you for allowing us to be part of your lives. We would love to see you this week to say good-bye and share one last meal together. Thank you all for the memories! #vandaliapride

Brusman, who’s partners are her parents, Bill and Carolyn Brusman say that business has slowed down, keeping good help has become more difficult and after much hard family deliberation, it was time.  The Brusman family encourages folks to come in for one more meal and to say goodbye.

Thanks for all the great meals and memories and we wish you all the best on your next chapter!

Original Rib House

275 E National Rd
Vandalia, Ohio  45377 

Tuesday- 11:30am- 10pm

Wednesday- 11:30am- 10pm

Thursday- 11:30am- 10pm

Friday- 11:30am- 11pm

Saturday- 4:00pm- 10pm

 

10 ?’s with Chef Patrick Sartin

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Chef Patrick Sartin started cooking at a young age in Dayton working in several local kitchens including The Country Club of the North, Rocky’s Pizza, and Kohler Catering, before attending the Culinary Institute of America, where he graduated in 2002. After graduation Sartin did a stint as the Head Chef at Chanterelles here in Dayton, before he achieved his goal of travel and work in as many different regions of the US as he could, gaining as much culinary knowledge as possible.

Patrick has worked in the industry across the United States from Colorado to Maine working with very talented culinarians including two ACF Certified Master Chefs. As a chef for the prestigious Ocean Properties LTD in Bar Harbor Maine for years, Patrick assisted in opening and overseeing the daily operations in hotel kitchens and large catering facilities up and down the east coast. Sartin has extensive knowledge and experience executing large banquet functions, operating multiple outlets, and producing a wide variety of foods indigenous to the different regions and cultures of The United States. He began his  mobile venture Harvest Mobile Cusine in 2013, a valuable harvesttool for street vending, catering, and exposure of flavor, Patrick has been spreading the love of cuisine he has gathered through his extensive travels and aims to show how important it is to get back to the simplicity of cooking, using local ingredients and simple time honored techniques.

 

What is your favorite ingredient to cook with?

I prefer to cook with locally-sourced, organic ingredients. In my experience, those ingredients are the freshest, and most flavorful. I believe that by supporting our local growers and producers, I am slowly bringing the community together one bite at a time.

 

What ingredient do you dread?

Commercially manufactured and produced foods that are low in nutrition and high on preservatives.

 

Wedding Beets

What’s your favorite dish to make?

I don’t focus on a single dish, but rather the idea of utilizing foods from the area. I enjoy cooking according to the seasons. The most beneficial foods are those that are sourced from the roots of our community. So, I typically feed my family a lot of salads and vegetables.

 

What’s your favorite pig out food?

Eating is an essential part of life that we, as a culture, need to take more seriously. If you eat wholesome foods, you won’t have that urge to over indulge. I believe we need to change our mindsets to a healthier and more sustainable one when it comes to fueling our bodies.

 

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

I look for restaurants that have the same mind set as myself. I support locally-owned and operated restaurants that support community growers.  Corner Kitchen is our “go to” family dining spot.  They do a wonderful job sourcing local foods, have an excellent service staff, and respect the simple flavors that sourcing local can bring to the plate.  They do a great job of making the guest feel welcome, and also provide options for young growing palates to explore new tastes.

 

What’s your best advice for home chefs?

Always source your ingredients from your local growers or your own garden.  Utilizing foods at their peak freshness brings out the true flavors.  Simple cooking techniques highlight the fresh flavor of your community gardens.

 

Patrick & Becky

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

I would invite the 4 women who have meant the most to me in life.

-Grandmother Caroline who taught me the basic fundamentals of cooking at a very young age. I assisted her in many meal preparations and chocolate chip cookie batches.

-My Mother, Lin, who has always provided solid support throughout my culinary travels and growth.  Growing up on a farm she has a knack for gardening, and that spilled over to our large backyard produce garden that we used for our family meals growing up.

-My wife, Becky, who taught me that even though two individuals are raised in entirely different worlds, food is the one thing that everyone can relate too through memories.  She is a very important part of Harvest and the key to our success.  I’m very grateful to have her along for this ride, and look forward to many more roads traveled together.

-My daughter, Sage, who has been an inspiration to both Becky and I.  She is what drives us to be the best people we can, and continue to spread our passion of local food, and community support.  Being able to watch her grow has been an overall joy.

 

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

I look up to all the Chefs I was fortunate enough to spend time with in the kitchen and learn from in my culinary travels throughout the states.  I’m inspired by those who share my philosophy of using food as a way to build communities, and show respect to the hard-working farmers.

 

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

I enjoy spending time in nature with my dogs.  I know of several spots around the area that we can disappear into the woods, getting away from the daily grind and noise of life.  To me, the most relaxing space is being deep in the woods with a gentle breeze blowing just enough to hear the trees whisper as they sway. It’s in these brief moments, being one with nature, that I feel most at peace.

 

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

I have been very fortunate in my culinary travels to have the opportunity to share my passion with many dignitaries and well-known individuals, like President Obama.

Most recently we were asked to cater a birthday dinner for a local celebrity and his family.   We plated and served a 7-course, locally-sourced meal at a very secluded venue from our mobile kitchen.  It was very humbling to see the smiles on folks after experiencing my creations, and sharing these flavors with people from all walks of life.

 

Top 33 Dayton Treats to Beat the Heat

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Jet Freeze’s Peanut Butter Sundae

The sweltering days, the sun beating down on the Miami Valley.  When you can’t plunge into a swimming pool, don’t worry.  Relief is a taste away.  Whether a mom and pop locally owned store, or a national chain, Daytonians have some delicious options to “beat the heat.”

The Food Adventures Crew breaks it all down for you right here:

 

The Top 20 Dayton Treats to Beat the Heat:

 

1) PEANUT BUTTER SUNDAE at JET FREEZE:

Homemade peanut butter sauce, and incredible prices make this choice #1.  They also have fantastic soft serve ice cream, unlike another place.  For example, also try the Kings Island inspired Smurf Blueberry Blue Ice cream.  Located in Beavercreek near the Grange Hall and Patterson intersection.

 

2) RITTER’S PEANUT BUTTER MOUNTAIN:

The Peanut Butter Mountain from Ritters

Whether the Kettering location or Beavercreek location, the toppings are generous for these sundaes.  Get one of the richest, most sinful things you have eaten all for around 5 bucks.

 

3) ICE CREAM PINTS at YOUNG’S DAIRY:

Great flavors like Sea Salty Caramel Crunch, Cookie Dough, Cow Patty and Tiramisu Gelato are our favorite flavors by far.  Hell, at this place even the butter pecan and chocolate ice cream is to die for.  Pack up the car and head to Yellow Springs today !

 

Pints from Youngs Dairy4) CHOCOLATE SHAKE at “K &W DRIVE-IN” in Springboro:

Shake it at K & W.   Nothing is as good as a shake or malt from here in the summer.  Make sure you try the burgers and footlong hot dogs too ! Located on 741 in Downtown Springboro, this place is a longtime favorite.

 

5) STRAWBERRY SHORTCAKE SUNDAE from FREDDYS FROZEN CUSTARD:

Full blown strawberry heaven here.  Located on Wilmington Pike, they also serve other terrific sundaes.  Seriously one of the most delicious sundaes we have tried.

 

6) BAD JUANS at ELSA’S:

K & W Drive in in Springboro

 

Our only alcoholic item in the bunch, but it has to be on here.  How many drunk Bad Juan experiences have started with that first refreshing sip !

 

7) ROOT BEER FLOATS at the ROOT BEER STANDE:

A Dayton classic. No better place to people watch and car watch than Woodman Dr. at The Root Beer Stande.  It’s like a special portal in the universe.  Order a footlong hot dog and deep fried mushrooms too !

Strawberry Shortcake from Freddys Custard

 

 

 

8) CONE WITH SPRINKLES at the DAIRY SHED in BELLBROOK:

People come from all around like a beacon of hope to this place called the Dairy Shed.  The best sprinkle cones around, they really give it a dip and a whirl.  Sometimes it is like, “would you like some ice cream with your sprinkles?”

 

9) EXTRA LARGE CHOCOLATE MALT with  PEANUT BUTTER ICE CREAM and a BANANA at UDF:

Here is a “fat kid trick.”  We ask for the biggest shake at United Dairy Farmers and make it a malt.  Use Peanut butter ice cream, and ask them to add chocolate sauce and a banana.  Get some sunglasses, sit in the shade and go to a world of your own happiness.  UDF’s can be found in Kettering, Springboro and near University of Dayton.

The Bad Juan – Frozen

 

10) FRISCH’S HOT FUDGE CAKE:

Oh boy, the classic.  The perfect balance of fudge, cake and ice cream.  And who could forget the whipped cream?  Order one and you will find yourself making the “mmmm” good noises you see on commercials.  Lots of locations in town to order this one.

 

11) A WAFFLE CONE OF COOKIE DOUGH CHOCOLATE CHIP ICE CREAM at GRAETER’S ICE CREAM:

Get in line and get yourself a waffle cone of cookie dough. Their butter pecan here is sinful too.  Also we recommend the Buckeye Blitz Ice Cream.  The Centerville location on 48 and 725 is a perfect spot to try the flavors.

 

Root Beer Float from the Root Beer Stande

12) MOOSE TRACKS ICE CREAM at VILLAGE ICE CREAM PARLOR in LEBANON:

This ice cream has the perfect array of chocolate, fudge, nuts and caramel to make anyone happy.  This is a fantastic ice cream, and those who love “Rocky Road” will love this too !  Get to Lebanon soon!

 

13) PUMPKIN ROLL TOPPED WITH VANILLA ICE CREAM at THE DIXIE DAIRY DREEM:

A special homemade treat that is available more in the  fall.  In the meantime , just get the vanilla ice cream soft serve and the mini Dreem Burgers and you summer is complete.

Dairy Shed in Bellbrook

 

14) THE DREAMSICLE PIE from BUCKIN DONKEY:

An orange flavored pie that tastes like a push up pop.  Only At the Buckin Donkey would they dream this up.  Try the blackberry pie and peanut butter pie too.  All amazing in their own right.

 

Frischs Hot Fudge Cake

15) THE PEANUT BUSTER PARFAIT from DAIRY QUEEN:

The old classic with Spanish peanuts, hot fudge and vanilla soft serve ice cream.  Yeah, yeah we know it is a chain … Moraine, Miamisburg, and Centerville are a few of the locations.

 

16) A COLD GLASS of APPLE CIDER  from HIDDEN VALLEY ORCHARDS:

Nothing says AHHHH like a cold glass of cider in the summer.  Sip it outdoors and swirl it in your mouth.  Your tastebuds are now alive, and you are refreshed.  Just head south of Centerville on 48, and it is before you reach Lebanon on the left hand side.

Graeters !

 

 

 

 

17) PEANUT BUTTER BANANA SHAKES at STEAK N SHAKE:

This national chain makes some killer hand dipped shakes.   We have found one of the most delicious is the peanut butter and banana shake.  Refreshing as you can get, yet creamy and smooth as well.  Wilmington Pike in Kettering and in Miamisburg near Lyons and 741 are just two locations.

 

“Moose Tracks” at Village Ice Cream

18) PEANUT BUTTER n CHOCOLATE WAFFLE CONE at BASKIN ROBBINS on 741 near the Dayton Mall:

On  741 by the Dayton mall, this place has thrived since the 1970’s. Why?  One reason is the Peanut Butter n chocolate ice cream.  It is an amazing ice cream and butter pecan is a close second.  Get a Waffle cone today !

 

19) FRIED ICE CREAM AT EL TORO:

At the end of a spicy meal, lighten up with some fried ice cream.  Not as good as the stuff that Chi chi’s served, but this version is pretty good.  We love it at many locations in the Dayton area from Beavercreek, to Miamisburg and Centerville.

 

20) $1 VANILLA CONE FROM MCDONALDS:

Pumpkin Roll A La Mode at the Dixie Dairy Dreem

We had to include this monster on the list.  The best refreshment bang for your buck in the food industry.  One dolla and the vanilla makes you holla.

 

21) COOKIE BATTER ICE CREAM at COLD STONE CREAMERY:

Incredible flavor, and a unique one too.  Like licking the batter spoon?  You will love this stuff.  Again, a chain, but undeniable in goodness.

 

Buckin Donkeys Dreamsicle Pie

 

 

 

 

22) BANANA MILK SHAKE from SONIC:

This chain makes a refreshing banana shake.  It tastes like fresh banana and circus peanuts.  A nic sip on a summers ever while cruising in the car.  Sonic on Wilmington Pike is waiting for you to place your order !

 

23) CHUNKY MONKEY ICE CREAM from BEN AND JERRYS:

Whether you are at the actual store on Brown Street near University of Dayton’s campus, or in a local grocery, get some chunky monkey ice cream and cool off.  So many other flavors, just feel your way …. Cookie Dough is amazing and so is chocolate chip cookie dough.  Vermont’s finest ice cream, Ben and Jerry’s !

Peanut Buster Parfait from Dairy Queen

 

24) BANANA SPLITS At WHITTS FROZEN CUSTARD in LEBANON:

Get the signature dish that will have you dripping all over downtown Lebanon.  Three topping syrups and the typical setup with sliced bananas.  Treat yourself, you only live once.

 

25) CULVERS TURTLE SUNDAE:

This is a sinful sundae and one of the most delicious things we have ever tasted.  Culver’s is a chain with locations in Troy, and Mason.The also specialize in fried fish and butter burgers.

 

Inside Hidden Valley Orchard – Fresh, Cold Apple Cider!

26) THE BANANA CREAM PIE SHAKE from GOLD STAR CHILI:

Yes, this chili parlor has shakes,  Yes the banana cream pie shake is awesome.  Cool down at the end of a spicy lunch with one of those large shakes.  You won’t regret it.

 

27) BLUE RASPBERRY ITALIAN ICE at RITA’S ITALIAN ICE:

Little spot on Indian Ripple Rd and Dorothy Lane with Italian Ice and Gelato.  Fruit flavors abide and a nice patio.  Try the blue raspberry and let it set our world on fire, then cool it off .

Baskin Robbins Peanut Butter N Chocolate Cone

 

 

28) BROWNIE BATTER YOGURT from ORANGE LEAF FROZEN YOGURT:

Doctor this up with some chocolate chip toppings and you have an epic Food Adventure on your hands.

 

29) WENDY’S FROSTY:

The classic. It had to make the list.  A spoon, no straw, just you and tons of chocolate flavor.

 

30) THE BLACKBERRY COBBLER A LA MODE at THE MONTGOMERY COUNTY FAIR:

The only reason this is lower on the list is that it isn’t readily available like many others. You can only get this at a limited time at the Montgomery County Fair

 

Our pal “the King” and some fried Ice Cream at El Toro !

31) THE CHOCOLATE CUSTARD SHAKE from E.O BURGERS:

After that massive burger, you need a cool washdown.  How about a chocolate custard shake from EO Burgers?  So cold and creamy, it is a perfect end to a burger meal !

 

32) THE COOKIES n CREAM POPSICLE at SWEET P’s HANDCRAFTED ICE POPS:

Become a kid again and enjoy this Popsicle or try a strawberry one as well.  The tons of flavors offered give you a chance to get lost in a world of ice pops.  From kiwi to banana cream pops, there is something for everyone in this food cart.

 

33) NEW YORK CHEESECAKE SOYO YOGURT:

McDonalds $1 Cone

Also try the salted caramel yogurt.  The toppings you add make them taste like a real cheesecake.  Store is located on 48 in Centerville near Spring Valley.

 

Are you cooled down yet?  Did that do the trick ?  Did we get some of your favorites?  Who did we leave out?

Feel free to comment below.  Also, Food Adventures has a weekly feature article right here exclusively on DaytonMostMetro .com.

LIKE US ON FACEBOOK for more Dayton Foodie scoop!

 

Chunky Monkey from Ben and Jerrys

Blackberry cobble a la mode from the Montgomery County Fair

Orange Leaf Yogurt

SOYO YOGURT

Banana Cream Pie Shake at Gold Star Chili

Peanut Butter and Banana Shake

EO Burger custard machine

Jet Freeze

Sweet P’s Ice Pops

 

 

A Deck of Dining Deals For The Miami Valley!

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DaytonDining and Planned2Give have partnered to bring the Miami Valley a new way to explore 54 area eateries and get a deal!  FoodieCards are a real “playable” deck of cards. Each card deals out $10 off your meal dealing out over $540 in value! You can purchase a pocket sized deck for just $30 and then start using it to eat your way across town.

Each restaurant included has set their own rules for use of the card, with most of them being $10 off a purchase of $30 or $40 dollars.  Some offer $10 off 2 entrees, and there are 2 Jokers in each deck, which offer 2 free tickets to a comedy show at Wiley’s Comedy Cub and the Dayton Funny Bone. Turn your card in with your payment when you receive your bill and you’ll save $10 at each restaurant you visit.

Participating Restaurants include:

162 Restaurant * 416 Diner * Amber Rose Restaurant * Applebee’s * Arepas & Co. * Bagger Dave’s Burger Tavern * Bar 145 * Bargo’s Grill & Tap * Barry Bagels * Bennett’s Publical * Bonefish Grill * Brixx Ice Co.* Broadway Barrel House * Butter Cafe’ * Calypso Grill & Smokehouse* Carver’s * Castle Inn * Duck Donuts * El Dorado Mexican * El Rancho Grande * El Rancho Nuevo * Ellie’s Restaurant * Fiesta Veracruz * Funny Bone * Gracie’s Big City Comfort Food Hannah’s Harrigan’s Tavern * Mama DiSalvo’s * Maria’s Unique Foods* Max & Erma’s * McAlister’s Deli * The Melting Pot * Miami Valley Sports Bar Mudlick Tap House * Nanya Cafe * Nelly’s * Palermo’s Restaurant * Pasha Grill * Pho District * Rodizio Brazillian Steakhouse * Ron’s Pizza & Patio * Second Street Pizza * Spaghetti Warehouse * Stone House Tavern * Sunrise Cafe’ * Table 33 * Tank’s Bar & Grill Texas Beef & Cattle * The Buck & Ear * The Neighborhood Nest * Tony’s Italian Kitchen * Uno Pizzeria & Grill * Village Family Restaurant * Watermark * Wiley’s Comedy Club* Yankee Trace * Zombie Dogz 

Here’s what the cards look like:

  

Our 2020 FoodieCards deck is valid now through the end of 2020. You can also pick up decks for Cincinnati, Toledo, Columbus and Cleveland.  Buy A Deck for $30 before July 5th  and we’ll even  donate $10 of your purchase price  to Tornado Relief Efforts!

Brandeberry Winery’s 10th Anniversary Bash-Legacy Rose’ Release Party

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Besides our Anniversary we will be honoring the man who started it all. Jim Brandeberry, the Lil Olde Winemaker and my dad, started the winery, made all the wine, loved talking to customers and he is deeply missed. He passed away September 7, 2018. He will never be forgotten and we are honoring him by bringing out the first wine of our Legacy series. We will be releasing Legacy Rose’ which is a Sangiovese Rose’. It’s light and refreshing, a perfect summer wine.

What Restaurants are Open and Closed on July 4th

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As people prepare for backyard barbecues and fireworks-watching this Thursday for the Fourth of July holiday, some Miami Valley restaurants are taking the opportunity to give their staff a break, too. The following is a list of restaurants closed on the Fourth of July:

Amber Rose
Barry Bagels
Bunkers Sports Bar and Grill
Butter Cafe
Christopher’s
CJ Chan- both locations
Corner Kitchen
El Meson – but food truck will be at Centerville’s Americana Festival
Figlio
Giovanni’s
Gyro Palace
Hairless Hare Brewery
Meadowlark
Mudlick Tap House
Old Scratch Pizza
Sea Jax
Table 33
The Caroline
The Winds
Watermark
Wellington Grille

All non-essential federal government offices will be closed on July 4th. This includes courts, libraries, schools, and post offices as well as most banks, and the stock market. Costco is also closed for Independence Day.

Extended Closing

Ashley’s Pastry Shop- closed July 4th – 8th

Boosalis Baking – closed July 4th – 8th

Company 7 BBQ  will reopen Monday July 8th at 11am.

Dayton Women’s Club – closed July 1- 7

Franco’s closed July 1-4, reopens July 5th at 5pm

Greek Isle Deli closed July 4th and 5th

Mamma DiSalvo’s closed until  4pm on July 17th

Seasons closed July 1-7

 

Open on July 4th

Don’t despair, many chain restaurants and most fast food joints are open as well as the following restaurants that responded to our request for information:

2nd Street Market 11am – 3pm

416 Diner 10am- 5pm

Alematic Artisan Ales  2 Pm – 8 Pm

Barrel House will be open 11am-11:30pm

Blueberry Cafe open 8am – 1pm – 50% of our Sales and 100% of our Tips will Be used to purchase Gift Cards for families in the Trotwood and Northridge Areas that were affected by the Tornados

Brixx Ice Company  will be open and we will be offering a picnic theme set of specials.  We will have hotdogs (All Beef) and slider burgers (Larger than traditional) as our lunch and dinner specials. Brixx Ball Park Beer will be $3.  Dayton Beer Company has made a special recipe for a classic summer beer, Brewed and Branded exclusively for Brixx.  We will have $2 PBR and Rolling Rock Beer as well as $3 Yuengling Draft.

Calypso Grill and Smokehouse is open 11am – 9pm

Carvers is open 4-8pm and will offer a 3 course $21 meal that includes a choice of Sautéed Tenderloin or Chicken Pesto.

Chappy’s Social House is opening at 4pm on the fourth and have pint Night Bingo starting at 6pm. Get a Riegele Herren Pils and keep the Riegele dimpled beer mug. Brewery bingo starts at 7 – win brewery swag and Chappys gift cards and free app cards

Crooked Handle open from noon-8:00

City Barbeque – both locations are open and the Centerville store is on the parade route!

Drunken Waffle, Twisted Taco inside Toxic Brew Co open 3pm-Midnight

Fifth Street Brewpub is hosting an all-day cookout with our co-op, beer-loving community. Chill on the patio. Bring your friends and meet some new ones. Nosh on an all-you-can-eat buffet of our take on American cookout classics.

$20/ person -includes food
*Kids 12 & under $10. Kids tickets purchased day of the event.
*Alcohol is not included and must be purchased separately.

The scratch-made buffet will be available 4-9pm and feature:
1/2 lb Ohio-raised beef burgers w/ American cheese, sweet potato veggie burgers, all-beef hot dogs, pasta salad, mixed green salad, lattice potato chips, grilled corn on the cob and potato salad

Tickets can be purchased online in advance or at the door the day of the event.

Hot Head and Rapid Fired Pizza stores in the Dayton area will be open til 8pm and will be offering 4x the Rewards of the 4th of July.

Pho District in Beavercreek is open 11am – 6pm 
A Folkin’ Fourth of July at Spinoza’s
Our celebratory weekend kicks off on Thursday, July 4th at 7 pm with The Folkin’ Grassholes.
John Lardinois on violin, Ben Cooper on bass, Brian Spirk on mandolin, and Brian Keith Wallen on various guitars will be jammin’ the original Americana sound of bluegrass!!

Join us for our first ever Fourth of July Music Event! Most years our doors are closed by 4pm (if not earlier), but this year we decided to make it a party…a Folkin Party! In addition to some of the world’s best bluegrass music, enjoy special grilled pizzas created by Kitchen Manager Ben Liston and his his culinary team!

Warped Wing Brewing Company will be open 2-10pm

TEDxDayton’s Salon Event Includes Local Chefs and Other Foodies

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Tickets are now on sale for TEDxDaytonSalon | Food which will be held on August 22, 2019 from 5:30 to 8:00 pm at the PNC Arts Annex located in downtown Dayton.

This is the final TEDxDaytonSalon event of 2019, concluding the first year of the new TEDxDayton series. The half day program will be held at night with local Speakers entertaining the audience, along with a cash bar and a light selection of delicacies.

“This will be a community gathering on all things food related: from the social and relationship connections derived from food, to fermentation and architecture,” said John Farrell, TEDxDaytonSalon Committee Chair, “It’s an opportunity to inspire your mind, and feed your soul.”

Speakers for the August 22nd event include:

  1. Diana Cuy Castellanos, PhD, RDN, LDN – Professor, University of Dayton
  2. Thomas Johnson – Executive Chef, Dayton Cooks
  3. Casey Moninghoff – Mechanical Engineer and Officer, WPAFB
  4. Jazmin Perez – Match Support Specialist, Big Brothers/Big Sisters
  5. Rachel Riddiford, MS, RD, LD, FAND – Clinical Nutrition Director, Dayton Children’s Hospital
  6. Mary Rogero, RA, CPHC – Associate Professor, Architecture and Interior Design,  Miami University
  7. George M. Sideras, CEC, AAC, HGT – Corporate Executive Chef, Nestle Professional
  8. Carrie Walters – Corporate Chef and Culinary Director, Dorothy Lane Market

This event will be moderated by Alexis Larsen, External Affairs Director for The Dayton Art Institute, and Food Critic for Dayton Daily News and Dayton.com.

Tickets for the event are  $30 and can be purchased on tedxdayton.com/salon-food.

Mamma DiSalvo’s 3rd Annual Meatball Eating Contest

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If you think you can eat a lot of meatball you should sign up for Mamma DiSalvo’s 3rd annual Meatball Eating Contest.  It will take place this Sunday at 4pm in Mamma’s parking lot during their car show.  Contestants will have two minutes to chow down on a plate of meatballs.  Winner will win bragging right and a $100 gift certificate to Mamma DiSalvo’s.  You can sign up online, entry costs $10 and will be donated to Tornado Relief.

Many of our past contestants had grand ambition  thinking they  would eat 20-30 meatballs. We’ve learned over the past couple of years that Mamma’s meatballs are so filling that 13 meatballs is the record. Who knows, maybe this year their will be a new record!  If you don’t want to compete, we invite you to join us to cheer on the meatball eaters.  You can even purchase your own small plate of meatballs.

2017 Winner  Kris Mack 13 meatballs

 

 

2018 Josh Kimble 9 meatballs

 

 

Buns + Beer

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Sprouting Dreams LLC Vegan Pop-up’s will have it’s first at Branch & Bone Artisan Ales!! On Sunday, June 30th, they’ll be set up in our side parking lot 12-8pm (or until the food sells out, which happens)! Don’t miss out on their awesome vegan foods and local beer!

New Venue for Garlic Fest Saturday

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Garlic lovers of all ages will unite this Saturday June 29th at Carroll High School for Dayton’s Garlic Festival !  The fest kicks off at noon at the new venue on Linden Ave.  The festival will benefit the Carroll Athletic Boosters and promises to be a “stinking good time.”  Features include food vendors, beer trucks, live bands, craft vendors, indoor and outdoor seating.  There is a $100 garlic eating contest, a dunk tank and free garlic cooking demos.  This is a festival with fun for all ages.   Join us on another Food Adventure !

Come celebrate the garlic flower with us all day and evening!

 

NEW VENUE – CARROLL HIGH SCHOOL!

The Garlic Festival has a new home, Carroll High School, located at 4529 Linden Ave in Dayton.
Indoor and outdoor seating will allow for air conditioned relaxation or outdoor fun in the sun.

 

FOOD VENDORS:

— THE HOLY CANNOLI:
The Carroll Athletic Club will be selling deep fried cannolis.  They are cold in the middle and warm on the outside.

 

— THE BUCKIN DONKEY:
Local restaurant to feature Garlic Honey Sriracha Chicken Tacos with carrot slaw, Garlic Truffle Oil Fries with Shaved Parmesan, Baby Parfaits, Crabby Garlic Dip, and Virgin Donkey Punches.

 

— THE GYRO PALACE:

Garlic Chicken Sriracha Tacos by Buckin Donkey

Garlic Hummus, Chicken and Regular Gyros with Garlic Tzatziki Sauce are on the menu, with Greek Hot Dogs and salads

 

— BOURBON STREET GRILL AND CAFE:
We can wait to try the Spicy Garlic Chicken over White Rice, Bourbon Chicken, Noodles, and Cajun Rice

 

— RITTER’S FROZEN CUSTARD:
Cool off with some Sundaes, Italian Ice, and homemade Gelati 

The Gyro from Gyro Palace with garlic Tzatziki sauce

 

 

— TOTALLY AWESOME KETTLE CORN And LEMONADE:
Special menu will include Parmesan Garlic Popcorn and White Cheddar Parmesan Garlic Kettle Corn.  Lemonade shakers will be available too.

 

 — PA’S PORK FOOD TRUCK:
This food vendor specializes in BBQ, so look for the Smoked pork belly with garlic BBQ sauce.  Also Roasted Garlic King Crab Mac and Cheese will be served.  Other items include Schnitzel, Nashville Hot Chicken Nachos, and Pulled Pork Nachos, Smoked Tofu and Vegan Options.

Beer trucks

 

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Family Friendly Live Music !

— WOOTEN’S CHUCK WAGON:
Featured items include Garlic Burgers, Garlic Chicken Wings, Garlic Coney Dogs, Loaded Fries.

 

BEER TRUCK ON SITE !!


Choose from a few, ice cold, refreshing brews on site and say “ahhhh.”  It doesn’t get any better than this!

 

  LIVE MUSIC  –

Thomas Mac

— THE PANDINI BROTHERS:  1pm-3pm
a plucked string quartet specializing in traditional Italian and pan-Mediterranean mandolin music.

— THOMAS MAC ( McVicar): 4pm -6pm
Carroll Graduate  and Country Music star will be performing a special show is his hometown  !!

— LOCKING UP OTIS:  7:30 – 9:30am
Classic Rock n roll – 60’s 70’s and 80’s music will light up the stage and sounds of Garlic Fest !

 

Garlic Cooking Demos !

GARLIC COOKING DEMO:  3pm

How to make some wonderful garlic dip and free samples to first the 40 seated.  Compliments of Hungry Jax from the Food Adventure Crew with some cooking help from her young daughters!!

 

CRAFT VENDORS:

Visit booths of local craft vendors and area made goods!

 

AIR CONDITIONED INDOOR SEATING or OUT DOOR SEATING OPTIONS?

Want it cool ?  Want it sunny?  Enjoy the festival your way with both indoor and outdoor eating, drinking and seating options.

 

DUNK TANK!


Drench your favorite coach in the dunk tank.  Soak it to someone and show them what kind of a throwing arm you’ve got.  A fun filled, good-natured fund raiser for the Carroll Athletic Club.

12 noon- Sarah (Cheer),
1pm Kevin (Girls Soccer),
2pm Scott (Soccer),
3pm Mike (Track),
4pm Mike (GLAX),
5pm Cody (Football)

If you love garlic, or if you love fun…

GARLIC EATING CONTwEST

How many cloves can you eat in just 2 minutes?  The winner will take home $100 cash.  Register here.  Contest takes place at 7pm

 

 

COME TO GARLIC FEST FOR A STINKIN’ GOOD TIME !

Fun for the whole family, and INDOOR or OUTDOOR Options to RELAX and beat the heat !

See you there !!!

SATURDAY JUNE 29th
NOON – 10 PM
CARROLL HIGH SCHOOL – 4524 Linden Ave.
FREE ADMISSION

The Pandini Brothers

Free Garlic Cooking Demos !

Behold the Holy Cannoli