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Dayton Dining

Flemings to Host Bourbon Dinner

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Fleming’s at The Greene is hosting  a special bourbon dinner on Friday, March 1st  featuring four  cocktails from Buffalo Trace Distillery. This one-night-only event includes a perfectly prepared four course menu,  curated by Chef Partner Adam Stomps. 

First Course
Charred Romaine Salad
bacon balsamic vinaigrette, parmesan, pickled red onions
Buffalo Trace, Ward 8

Second Course
Roasted Pork
chili mole sauce, smoked cheddar grits
Eagle Rare, Spiced Old Fashioned

Third Course
Prime Ribeye
béarnaise butter, mashed sweet potatoes
Fleming’s Edition Blanton’s Single Barrel Neat

Dessert Course
Bananas Foster
bourbon glaze, chantilly
Irish Coffee

Fleming’s Beavercreek
4432 Walnut St
Beavercreek, OH 45440
937-320-9548

Friday, March 1, 2019 6:30 PM
$99 per Guest, reservations required

 

Nelly’s Introducing Sauces at March Food Adventure + Free Ticket Giveaway

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Nellys to Introduce new sauces with its famous chicken

The Bolivian restaurant Nelly’s Chicken on S. Main Street or State Route 48 will hosting its first ever Food Adventure Dinner.

TUESDAY MARCH 12 will be a very special night with one night only, exotic, 5 course meal.  The kitchen and owners will be introducing some Bolivian BBQ sauces to be enjoyed with their famous chicken.  If you have not had their juicy, mouth-watering chicken with the one of a kind, cooked over charcoal taste, you are missing a treat with this signature dish.  They will also feature a Bolivian sausage and beef based entrée.  The final course will be dessert as we enjoy door prizes and trivia with the crowd.  This is a one night only event and the first time the sauces will be available.  We are excited to try these new items !!!

**TICKETS ONLY AVAILABLE ONLINE BY CLICKING HERE**

FREE TICKET GIVEAWAY !
Comment with why you want a free ticket below, and we will draw one random winner Friday 22nd at 6pm.

What a special chance to get this deal for dinner and enjoy a Food Adventure where you can “Fade into Bolivia”

Rotisserie Chicken cooked over charcoal

HERE IS THE SKINNY ON THE FOOD ADVENTURE DINNER at NELLY’S CHICKEN:

WHEN:  MARCH 12, 6:30pm – ONE NIGHT ONLY

WHERE : 79 S Main St, Centerville, OH 45458

WHAT:  5 COURSE “TOUR OF BOLIVIA” DINNER EVENT

COURSE 1:
CHORIPAN BITES: Smoked sausage topped with fresh chimichurri salsa, served on top of a toasted bread.

COURSE 2:

Nelly’s Beet Salad


NELLY’S TOSSED SALAD: green with organic spring mix, cranberries, topped with a mozzarella-provolone cheese blend and sweet pickled beets.

COURSE 3:
PIQUE MACHO: a heaping plate of bite-sized pieces of beef, sausage, green pepper, onion, steak potatoes and hard-boiled egg.

COURSE 4:
A PIECE OF OUR FAMOUS ROTISSERIE CHICKEN, COOKED OVER CHARCOAL: Served with a sauce to mix and enhance the flavors of this typical Bolivian dish.  Bolivian BBQ Sauce and White Sauce available for tasting.

2007-12-31 Flan casero de huevo – Cena nochevieja – Pozuelo de Alarcón – Madrid – España

COURSE 5:
HOMEMADE FLAN: freshly baked egg custard with caramel sauce. A South American staple.

COST: $32 per person, Includes water and 5 courses (does not include tip).  Drinks like soda and alcohol may be bought separately as they have a full bar, and craft beers. PRE PAY ONLY

****TICKETS: Are only available online by CLICKING HERE for info**** Sales end March 10th at midnight

Alcohol and Tip not included

5 delicious courses,………. 1 night only……. many, one-of a kind, unique tastes. We are looking forward to trying the chef’s new sauces that pair with the chicken.

Food Adventures will provide some trivia and door prizes. Nelly’s Chicken will be giving away a gift card to a random attendee.  Join us March 12th, meet the owners of Nelly’s, their story, and philosophy about the restaurant.   Hear about their goals for the future.

Are you ready for a Food Adventure to Bolivia ??

For more info on Food Adventures, join the nearly 8,000 Dayton Foodies following them on Facebook by CLICKING HERE

** DONT FORGET TO COMMENT BELOW FOR YOUR CHANCE TO WIN ONE FREE TICKET TO THIS EVENT ! ** (Drawing is at random, Feb 22nd at 5pm).

Inside Nellys Chicken

Pieces of Rotisserie Chicken cooked over Charcoal

Nellys

Bolivian Style Chicken – new sauces coming !!

 

Juicy Chicken

salad

inside Nellys

chicken

 

 

Ele Bistro Food & Wine Pairing

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Join us for this special February Wine Pairing! Enjoy four courses of food and wine presented by our own chef Samantha Trick and Rob Wocks of Vintage Wine. Be sure to order your favorite wines as special discounts will be available during the event. Cocktail hour begins at 5 pm, and dinner begins at 6 pm.

Flyby BBQ To Open Tuesday, February 19th

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Flyby BBQ will be joining the line-up of more than 130 retail, dining and entertainment options at the Fairfield Commons Mall this week. This addition will join the already diverse mix of restaurants at the property including BJ’s Brewhouse, Chuy’s Tex Mex, Bravo! Cucina Italiana and Spinoza’s Gourmet Pizza and Salads, FUSIAN, MacKenzie River Pizza, Flyboy’s Deli and Melt Bar and Grilled.

Butcher in the new Flyby BBQ restaurant at Fairfield Commons Mall

Flyby BBQ will be open to the public starting Tuesday, February 19th at 10:45 am. The Beavercreek Chamber of Commerce will be officially welcoming them to the Beavercreek community, by conducting a ribbon cutting at 3:30 pm on Friday, February 22nd. The Grand Opening Celebration will kick off on Saturday, February 23rd at 10:45 am when the first 50 people to purchase an entrée will receive free BBQ for a year (entrée and drink once a week, each week for a year) – be sure to line up early as spots will go fast (tents not provided). Flyby BBQ will be donating 100% of the food sales on Saturday to: Fisher Nightingale House, NCCJ (National Conference for Community and Justice) Anytown Camp, and Big Brothers Big Sisters at Yellow Springs High School.

David Butcher, Founder of Flyby BBQ, is a Yellow Springs High School graduate and is a recent graduate of Ohio State University as of December. He was named #1 Student Entrepreneur in Central Ohio and top 25 in the United States by Entrepreneurs Organization in both 2016 and 2017.

The restaurant is located outside of the mall’s main entrance next to FUSIAN and will offer several delicious ways to enjoy your favorite backyard fare. They will be open daily from 10:45 am – 10:00 pm. To learn more about Flyby BBQ, visit their website at https://flybybbq.com or follow their social media @FlybyBBQ.

Flyby BBQ is a premium fast-casual “build-your-own” barbecue restaurant

Butcher started the business in 2016 with pop-up events and catering. Shortly after, the team began their food truck adventure. Harnessing a great following and 5-star average rating online, Flyby BBQ used this time to perfect the dishes that would mold the menu for their upcoming restaurant. “We are excited to be part of the growing Beavercreek community and give them a taste of what barbecue can be. It’s truly unlike anything you’ve seen before.” said David Butcher, Owner of Flyby BBQ. To show their continuing loyalty to the community, Flyby BBQ will host fundraising nights where 25% of the food sales will be given back to local organizations. Visit FlybyBBQ.com/fundraise or contact their team at 937-637-3001 to find out how your organization can get involved.

Flyby BBQ is a fast casual “build-your-own” barbecue restaurant featuring smoked meals with fresh premium ingredients in a fun and modern setting. They also feature homemade comfort food sides, famous peanut butter banana pudding, as well as craft beer and sodas. Their menu is sure to have something for everyone as they also offer vegan Pulled BBQ Jackfruit as a protein option. As Butcher put it, they serve “real smoke, real ingredients, real fast.” Looking to cater a small business meeting or large family for the night? Consider picking up a “Party Pack” and take the guess-work out of trying to feed up to 30 people. They also do special event BBQ sandwich bar catering for parties over 30 people. The full menu can be found on their website at FlybyBBQ.com/menu with online ordering coming shortly after opening.

The menu for Flyby BBQ – home of “real smoke, real ingredients, real fast.”

Giordanos Pizza is Coming ….

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Coming to the Farifield Mall area by year’s end.

You have heard the buzz and mumblings, and may have even seen what the pizzas look like. .  Giordano’s Pizza is coming.  Yes, finally, a one of a kind Deep Dish Chicago Style Icon will enter the Miami Valley, and thick pizza in Dayton will forever be changed.

Opening day will be Tuesday, Feb 19th!
They will open at 2819 Centre Drive, which is across from the Fairfield Commons, in the spot that was once Logan’s Steakhouse.

Eating the pizza here is a Food Adventure. in fact it is more of a pie than pizza.  A combination of deep dish pizza, a stuffed pizza and a tomato pie from all walks and regions of Italian life.

 

HERE’S THE SKINNY ON GIORDANO’S RESTAURANT:

— In the 1800’s in Turino, Italy, Mama Giordano would get married to a Mr Boglio.  Every Easter she would make a big “Italian Easter Pie” for her family.  This pie was made only on special occasions and was a huge, stuffed pizza.

— In 1974 Italian immigrants Efren and Joseph Boglio started serving their mom’s recipe in the South side of Chicago.

A Chicago Icon

— In 2018 they have about 50 locations, one about to be Dayton, Ohio !

 

HOW TO MAKE A FAMOUS GIORDANO’S STUFFED PIZZA:

1) The pizzas are made to order and baked like a pie

2)  An oiled, Deep Dish pan is lined with a signature flaky, thick dough on the bottom.  This dough tastes like a mix of pizza dough, part pie dough, and part “pot pie” crust.

3) The pan is lined with ingredients placed on top of the thick crust.

4) The ingredients are covered in a huge mound of mozzarella cheese

5) This step is the  “secret” that sets them apart.  A thin layer of top dough is than placed atop the pizza and trimmed off, making a pie type appearance.  Numerous air holes are purposely put into this layer.

6) A thick, generous helping of marinara sauce is hand ladled onto the thin top crust , covering it completely.

The Stuffed Pizza from Giordano’s

7) The pizza is baked for 45 minutes.

There you have it, the steps to a Giordano’s Stuffed pizza.  We hope they open sooner than later, we cannot wait for a stuffed pizza Food Adventure.

 

Besides stuffed pizza Giordano menu features appetizers, Italian dishes, thin crust pizza, salads, and has a full catering menu.

Dayton has had its brush with Chicago Pizzas.  Uno’s Pizzeria used to operate 3 stores in Dayton, Centerville and Huber Heights.  Two Uno’s have since closed and only the downtown Dayton location remains at 126 North Main St. next to Victoria Theater.

For more local pizza fun and food happenings, follow FOOD ADVENTURES on FACEBOOK.

If you can’t wait until they open, feel free to go to www.Girodanos.com and have a pizza sent by  special delivery to your doorstep.

A thick dough is lined on the bottom of the pan, then igredients are applied.

 

 

Cheezy

Next comes mounds of cheese

Next a small thin layer of dough on top, poke holes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Delicious and filling -Giordanos is coming …

Literally tire of pizza

final step before baking – ladel on that sauce baby !!

Top with sauce, bake 45 min

 

 

 

Espresso + Chocolate: Celebrate Valentine’s Day with this power couple at Ghostlight Coffee:

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As Alicia Keys would say, some people want diamond rings and some just want everything, but if you’re like us, you just really want a good cup of coffee (and some chocolate).

 

Ghostlight Coffee is celebrating Valentine’s Day with a limited edition, cacao-focused drink menu and romantic desserts made by the talented Ghostlight bakers.

 

Ghostlight’s Valentine’s Day menu will feature five luscious hot cacao based drinks, each features dark organic cocoa powder & steamed milk, lightly sweetened in it’s own unique way. Guests can add a double shot of espresso for a chic new take on the traditional mocha.

 

Valentine’s Day Drink Menu

  • Cacao con Amore Dark Cocoa paired with cherry + vanilla simple syrup

  • Cacao del dios Maya Dark Cocoa, spiced up with cayenne, cinnamon & cloves, & sweetened with cafe de olla syrup

  • Cacao con Flores Dark Cocoa, lavender simple syrup & a dash of lavender sugar

  • Cacao con Miel Dark Cocoa sweetened with honey, cinnamon & ginger (add a dash of cayenne if you dare)

  • Cacao con Caramelo Dulce Dark Cocoa sweetened with homemade caramel syrup & topped with Malden Sea Salt

 

In addition to mochas and hot cocoa, the Ghostlight Bakery will feature chocolate covered strawberries and cupcakes for two or four (for the whole family!). Cupcake flavors include tiramisu, buckeye, chocolate and berries, and vanilla and berries, in addition to Valentine’s Day cards from local stationary company Little City Love and a wide selection of craft chocolate bars.

Madly in Love with Margaritas

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Join El Meson on Wednesday, February 13 as we show our commitment to this wonderful cocktail that’s always there for us! The tasting will include 3 different styles of Margarita paired perfectly with 3 gourmet street tacos!

Hamburger Wagon Owner’s Plea for Help

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Jack Sperry and his daughters

Sometime life throws you curveballs.  For Jack Sperry, owner of the Hamburger Wagon he has thrived on meeting challenges head on and through hard work has typically achieved success.  He is now facing a new challenge, that is out of his control.

The Food Adventures Crew has known Jack since he was a standout football player at Centerville High School in the early eighties.  Jack is a supporter of Centerville and Miamisburg Schools and also helps run the Rock N Green Tomato Festival in Miamisburg, among other charitable events.

Jack is that prideful guy you know, who never asks anyone for help.  As irony would have it , he was was diagnosed 15 years ago with a kidney disease called “Berger’s Syndrome.”  The illness eventually damages kidney function, until the person needs a transplant.  That’s where Jack is at today.  His kidney function has fallen below a critical level, and dialysis and a transplant are eminent.

Jim Bucher left and Jack Sperry joke around the Hamburger Wagon

This is the passing along of a plea for help.  A plea from a lifelong Daytonian, in his time of need. We were going to write this article and explain the situation, but his brother Hank Sperry posted a Facebook message that was a perfect reach out for help.  Here it is:

“My name is Henry Sperry and I’m sending this message out on my brother’s Facebook account. I’ll get right to the point. I am looking for a hero to save my brother’s life. Please don’t turn away now. This won’t take much of your time to read. You may be the key to preserving the life of a man who is very much worth saving.

Jack recently got engaged

My brother is Jack Sperry. He is a beloved brother and the father of two beautiful teen-aged daughters, Alex and Emma Sperry. He is engaged to be married. He is an honorable man, a loyal friend to legions of people who are fortunate to know him. He is the proprietor of the famous Miamisburg, Ohio Hamburger Wagon.

15 years ago, Jack was diagnosed with Berger’s Syndrome (IgA Neuropathy), a kidney disease that occurs when a specific antibody lodges in one’s kidneys. THERE IS NO CURE. The disease slowly progresses over years until eventually, the kidneys cease functioning. When Jack was diagnosed, the hope was that the disease would progress so slowly that medical intervention would not be required in his lifetime.

Sadly this is not the case. His kidney function is below the critical threshold. It is time for serious medical intervention. Last fall, Jack’s local Nephrologist referred Jack to both the University of Cincinnati and Ohio State University transplant centers. I am pleased to report that after thorough and comprehensive medical evaluations, Jack has been approved by both centers for organ transplant.

Ron Holp of Ron’s Pizza with pal Jack Sperry of the Hamburger Wagon

Jack has three options, but only one which offers the promise of a normal life expectancy. Option 1 is kidney dialysis. While this option does extend life expectancy, it is burdensome and for someone Jack’s age, the average life expectancy on dialysis is 10 years. Option 2 is a kidney transplant from a deceased donor. But the wait for such a donor can be up to 5 years. The average useful life expectancy of a deceased donor transplant is 10 – 15 years.

By far the most favorable option is the third one, live donor transplant. Live donor transplants can last 20 – 25 years (even longer). Such a transplant would carry Jack into his late 70’s or even his 80’s, allowing him the joy of walking his daughters down the aisle, sharing love and life with his grandchildren, continuing to cherish his friends and family, and giving him the opportunity to pay forward the generosity of the hero who saved him.

Jack in front of the Hamburger Wagon with friend Gary.

I, as well as my other brother, Bob Sperry, would give up a kidney in a minute. Unfortunately, our own health issues have prevented us from being candidates.

That’s why we are turning to you. We realize this is a BIG ASK. But this is literally a chance for you to save the life of at least one – and perhaps two – human beings. That’s because you don’t have to be a direct match to Jack. Both medical centers are part of a national sharing chain whereby a non-matching kidney is donated and then Jack would receive a matching kidney immediately, no waiting.

I am not ready to write an obituary. There is so much life ahead for Jack, if someone is willing to answer the call. PLEASE consider making this gift. Think about the magnitude of this opportunity! You have the chance to give a decent, loving, honorable man the ability to share and experience a full life! We are looking for a hero and an angel.

Recent photo of Jack and his kids

This quest has obviously raised a number of questions. People ask me how Jack is doing now. Other than very poor kidney function, he is doing fairly well. He is not yet on dialysis but certainly headed there. He still works every day and other than fatigue from time to time, life is fairly normal and routine for him currently. People ask me how kidney donors do post transplant . The surgical/medical teams we’ve spoken with say kidney donors do just fine after transplant. As a rule of thumb, a healthy person with 100% kidney function will see their overall function drop to around 80% post transplant and should continue that level of function for the remainder of their lifetime. Jack’s current kidney function is less than 20% and he currently has no discernible symptoms.

Jack and his fiancee

Finally, people have asked how to go forward if interested in being a potential donor for Jack with either the University of Cincinnati or Ohio State University transplant centers. The process simply begins with a phone call or going on-line. For both Medical Centers you will need Jack’s legal name which is John P. Sperry and his birthdate which is March 4, 1963.

For the Ohio State Program:
Call 1-800-293-8965 Option #3

For the University of Cincinnati Program:
Log into: www.uchealth.com/Transplant or you can call UC Health’s waitlist coordinator, Beth Sanders, at (513) 584-0784.

Father / Daughter event

As mentioned earlier, I know this is a HUGE ASK and understandably perhaps too big of one for many of you. That’s okay. My intention is not to give anyone a guilt trip. My goal is simply to get the word out to as many as people as possible so that a potential hero for my brother can be found. Even if you aren’t interested in being a donor, would you mind sharing this with your contacts in some shape or form so that the word can be spread?

From all of us who love Jack Sperry, God bless you.”

 

From all of us at Food Adventures, we hope someone sees this who can save the day.   With a new fiancee, and 2 daughters, Jack is still very active and community involved.  We are staying positive that things will work out for him and his prayers will be answered.

Jack and his family need a hero, could it be you ?

 

Jack, working at the Hamburger Wagon

 

 

 

 

 

Where Do We Go Now?

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Columbus Alive this week featured an article detailing the sexual assault of one of our local craft beer mavens. The community rallied around her, supporting a woman that showed incredible courage confronting a known and prevalent issue in the alcohol and hospitality community. Over the last year and a half, what was once an issue that was only shared privately has become a public topic of conversation. Behaviors that were dismissed as “boys being boys,” or that were simply ignored, now are being addressed and dealt with. And it has been a long time coming.

The problem of sexual harassment and mistreatment of women and other minorities is not new in the industry. A report that was done in 2014 shows that roughly 90% of women that work in restaurants have been sexually harassed, with half of them being harassed on a weekly basis. It is thought to be just as bad in the alcohol industry, but no studies have been done. This is years before the allegations against Harvey Weinstein emerged, bringing the much-needed conversation about sexual harassment into the public. After that New York Times article came out, a steady flow of articles addressing the issue in the industry emerged.

Many of the women that work in the industry have, over the years, just accepted the harassment as part of the environment. The unwanted comments, touches, and innuendos were something that was endured to be part of the industry. Until the cocktail boom hit in the 2000’s, bartending and hospitality were seen as a transient job choice. Something that you did while waiting for a “real job.” The growth of specialty cocktails, craft beer booming into over 7,000 breweries, and distilleries sprouting up all over the country have turned what was once something temporary into a career choice. It is easier to ignore the sleaziness you have to go through to do your job when you can tell yourself it is a temporary condition. What happens when it becomes the place where you want to plant your flag?

You have to start cleaning it up. There are few mechanisms in the industry to address sexual harassment. Some have popped up, like the efforts made by Collective Actions for Safe Spaces to build Safe Bars training about sexual harassment, but they are difficult to find. Only five states require training for harassment in the workplace. It is a monumental task to address, especially in an industry where males hold most of the positions of power and confronting them could impact your career. An unbalanced power dynamic is not unique to this industry, but it is in the early stages of being addressed. Small steps are being made as women rise up and show they are not going to accept a workplace where they are under the constant threat of sexual assault. Or when that threat becomes a reality.

It is too easy to write off, as many have, that this is a result of the free flow of alcohol through every corner of the business. As reported in a story by SevenFifty Daily, San Franciso lawyer Richard Curiale commented that “60 percent of the complaints I get wouldn’t have happened if there hadn’t been drinking.” This is a convenient excuse, but not an acceptable one. Cleaning up the industry also requires cleaning up the constant party atmosphere that surrounds it. Many bartenders and hospitality professionals have been focusing on taking what has been a generally toxic environment for workers and turning it into a healthier, safer one. This focus on a more positive environment is starting to include how women and minorities are treated in the business.

Where do we go from here? The hospitality that establishments provide to customers that walk through the door has to extend to the people that work there. Creating that safe environment for all of the people they interact with, from sales representatives to bartenders, is critical to building an inclusive, diverse industry. The generally permissive, male-dominated culture that has existed in hospitality for decades needs to change. It is going to be a slow change, requiring the efforts of everyone in it to make that shift. Women are going to have to be bold and stand up for what is right, and men are going to have to support those women in any way they can. It is going to take a long time and incredible effort. But if the support that has happened in Dayton can happen more often in other cities, the future for women in the industry looks brighter and safer.

Corner Kitchen Winter Wine Tasting

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This Sunday evening wine lovers will want to head to Corner Kitchen in the Oregon District from 5-7pm for a tasting event featuring 18 wines to choose from!  Red, white, pink and bubbles, taste it and then take home a bottle at Ohio State minimum prices.

Each $55 ticket includes five 3oz wine tastes and heavy hour d’oeuvres.  Additional tasting ticket will be available for purchase on site.

 

Menu

Foie Gras Sliders

Gougères

Housemade Bratwurst

Thai Red Curry-Marinated Chicken Skewers

Endive Boats with Candied Pecans, Blue Cheese, & Balsamic Glaze

Shrimp Tempura

BLT Toasts

Crispy Artichoke with Lemon Aioli

Crudite

Assorted Cheeses

Assorted Desserts

 

18 hand-selected wines from Wine Trends

Corner Kitchen

613 E 5th St
Dayton, Ohio 45402 
Order your ticket online

Beer & Brewing with A Taste of Aullwood

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Join Aullwood on Saturday, February 16th, from 6 to 9pm for Beer & Brewing with A Taste of Aullwood. Enjoy the relaxing and fun atmosphere of the nature center at 1000 Aullwood Road while partaking of  samples from ten local restaurants and caterers including Christopher’s Restaurant & Catering, Company 7 BBQ, McAlister’s Deli, Mrs. B’s Catering,  Ray’s Wine Spirits Grill, Rob’s Restaurant & Catering, Stone House Sweets Bakery & Coffee House and more. Enjoy beers throughout the evening and gain an in-depth knowledge of local craft brewing. Expert brewers will lead informative tasting sessions where you will gain a deeper appreciation of these beers through discussion.

Locally brewed beer from brewers such as Warped Wing Brewing Company, Hairless Hare Brewery, and Fifth Street Brewpub will be there, while Bonbright Distributors will bring Great Lakes Brewing Co. features, Miller Lite, and several regional craft beers as well. Wine will also be available.  An extra treat awaits as the Sugargrove Bluegrass band provides the perfect toe-tappin’ bluegrass music for spending time with friends and neighbors. What could be better than good music, good beer, and good food?

This event is for attendees 21 and over only. Tickets are $40 per person, and 100% of your ticket price supports Aullwood’s environmental education programs for local students. Reservations are limited and last year’s event sold out, so get your tickets today! Please RSVP by February 11th by calling 937-890-7360 or completing and returning the registration form in the Beer & Brewing with A Taste of Aullwood brochure.

Clean Eating 101 for 2019

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Dorothy Lane Market is a treasure trove for Clean Eating

Clean Eating 101

This week we channel Jessie Whitesell, wellness coach and member of our Food Adventure Crew.   She wrote our weekly article for  Dayton Most Metro, and it really hits home with most of us.

So here we are…. WEEK 5 into the NEW YEAR, 2019.

Fresh fruit

Most of us make resolutions, some set goals, others have wishful thinking …..all about how to approach their health and
wellness with an edge.

This is going to be the year :

“I lose the weight.”

“I get fit.”

“I lose the belly tire.”

“I build muscle.”

“I eat clean.”

What does that even mean….CLEAN EATING?

HERE’S THE SKINNY ON CLEAN EATING:

Clean eating is preparing and eating food as close as nature intended it to be. Clean eating is a lifestyle choice. It is a decision to fuel your body in the way that nature designed it to optimally function. It is not deprivation, counting calories, measuring food, or adding up points. None of that nonsense that makes you rub up to the notion that food is good or bad or that connects guilt and shame to your “number game”. Clean eating is a practice that focuses on quality over quantity.

Can you really eat too many leafy greens?

Can you really eat too many leafy greens?

Next week marks WEEK 6 into the new calendar year. Current research in the health industry shows us that this
is a pivotal point on the calendar. People who have been working toward their health and fitness goals for the new year more than likely hit a roadblock at 6 weeks and quit.

More than likely they feel deprived, their willpower is spent, they are tired of measuring and weighing their carbs, and disconnected to tuning in to the process of how foods make them feel.

One ingredient foods

People are often so eager to create quick, radical change that they load on too many new changes and they can’t keep it all afloat. The overwhelm takes over, they are done with juggling it all and quit.

The idea behind clean eating is that it is a sustainable approach to be carried out for a lifetime. Letting go of boxed foods, frozen processed meats and entrees, pre-packed snacks, and creating fresh meals with real food.

Single ingredient foods even.

When you strip the foods down to their bare bones, your ingredients list gets shorter, if there even is one, as foods closest to their natural state won’t be filled with unpronounceable chemical preservatives.

Dorothy Lane Market’s Quality Produce

With the rise of convenience foods, cooking and preparing food at home has become a lost art and is rarely now a skill being passed down to the next generation.

If you have an interest in eating clean as the calendar pages continue to turn, may we suggest you take your next FOOD ADVENTURE along the perimeter of one of the best grocers in town.  A local gem to the Dayton area is our own Dorothy Lane Market. Locally owned and operated since 1948, it began as a fruit stand. Today DLM encompasses three exquisite markets well-known for their fresh and healthy options, quick deli take-out, and specialty items. Be sure to take advantage of their pre-cut fruit and vegetables that offer a colossal variety of noodled, cubed, and sliced produce to help getting dinner on the table a bit easier.

Fresh Broccoli

Paying a few extra dollars, to keep your eating clean, is often worth every dime, so you stay on track with your
goals. Clean eating can be easily executed with simple planning and frequent trips to Dorothy Lane Market for the most beautiful and fresh produce in town.

Another great spot is Whole Foods Market on 725 near McEwen Rd.  They have a lot to offer for clean eating and Whole 30 compliance.  In fact there is a free seminar at Whole Foods,  Saturday Morning February 9th at 10am at the store located at 1050 Miamisburg-Centerville Rd.   Yours truly will be hosting the fun, fact filled Q and A.  Please join us if you are curious.  It is much bigger than food.  See you there !!!

Food Adventures is a Dayton food blog with feature articles appearing each week here, exclusively on Dayton Most Metro.  The Big Ragu, Jackie and Jessie will explore everything Dayton has to offer on the food scene.  We have no rules, and your humble Food Adventurers will leave no plate unturned.

Want more Food Adventure fun?  Follow them on Facebook by clicking HERE. 

FEB 9th at WHOLE FOODS

Incredible organic selection at DLM

ORANGES

 

Huber Heights Brewery Alematic Artisan Ales Opens Today!

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Their search for a location for their brewery began several years ago, they thought they had a space in the south suburbs, but that didn’t work out. But then they found just the right spot in Huber Center on Chambersburg Road to build their 100 seat tap room to serve up beer, ciders and even wine they plan to make.

Yesterday on facebook they shared this post:

“You’ve been asking. It’s finally here! We are kicking things off with a soft opening tomorrow (2/2) from 12-10. Regular hours will begin next Wednesday. Can’t wait to see you! Cheers ?”

A neighborhood brewery located in Huber Heights, OH. We take pride in handcrafting small batches with high-quality ingredients to bring you brews of all styles.

Owners: : Jerrod Fisher, Greg Cason, Mike Meholick
Brew Master: Jerrod Fisher

 
 
 
 
 
6182 Chambersburg Rd.
Huber Heights, OH 45424

937.612.2337

Sunday Brunch at the Engineers Club!

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Engineers Club Dining RoomOnce a quarter, the Engineers Club of Dayton offers an all-you-can eat brunch in their dining room that is open to the public. For the first part of 2019, that date is February 3! Start your Sunday with a delicious meal in our century-old, historic building right next to Riverscape.  Chef Laura and the staff serve brunch from 11 AM to 2 PM, preparing an amazing meal for all of our members, guests, and potential members. 

The buffet-style meal features an omelet station, country ham, bacon, hash brown casserole, biscuits & gravy, seasoned beef, seared salmon, wild rice pilaf, roasted vegetables, and salad bar. With such a large selection of food and drink, everyone can find something they will enjoy on our menu!  Brunch runs $15.95/member and non-members can enjoy for $17.95. 

Engineers Club of Dayton

(937) 228-2148
110 E. Monument Ave.
Dayton, OH  45402

 

The Century Bar’s Winter Menu

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The Century Bar, Dayton’s only bourbon bar, located at 10 S. Jefferson Street is locally owned by Diane Spitzig and Joe Head.  Named The Century in 1942 and bought by Diane in 1996, it was at Joe’s urging that they started to focus on bourbon in 2011 and has since  been voted one of the “Best Bourbon Bars in America” by The Bourbon Review for seven consecutive years. It also made the “10 Best Bourbon Bars in America” list by Men’s Journal in 2015, and was named one of the “Best Whiskey Bars in America” by Travel & Leisure in 2014 and continues to rack up accolades and recognition across the country.

The new winter drink menu rolls out today  and I had the chance to preview it with Dayton’s bourbon expert Joe Head.  It seems only right that this new menu comes out on the 21st anniversary of Joe’s hiring as a bartender at The Century.


The menu changes seasonally, Joe explained and he basically gives each of the bartenders an ingredient challenge and then allows them to creatively craft a cocktail based on that suggestion.  Once each of their 11 bartenders (which include their 4 current apprentices) perfect their drink, then the  entire staff sits down for a tasting, often helping each other perfect the taste profile of the winter cocktails.

I tasted a few of them, starting with Nick’s  Cured and Crafted.  His challenge flavor was bacon.  His cocktail is  a collaboration cocktail derived from an Iberico ham leg provided by Crafted & Cured on Wayne Ave.  He used a  hickory bacon based  syrup blended with Jim Beam double oaked and garnished with  Drops and Sansimone cheese

 

 

Strawberry Fields

 

 

The Cigar City  was the next one I tasted and the aroma of this drink brings back memories of my father’s den with the pipe tobacco bitters and a sweetness from the port.

Next up was a cocktail created by bar manager Kelli, Strawberry Fields. Her challenge was to create a sweet cocktail, which was a challenge because she tends to usually steer towards smoky gin based drinks.  She succeeded in making a cocktail that looks like  pink and frothy, or as Joe described it- it’s an episode of Happy Days in a glass!

Another collaboration cocktail is the Winter in Versailles which is created using maple syrup that Chef Mike from the Inn at Versailles aged in a bourbon barrel provided by the Century. With notes of vanilla, rosemary and chocolate from the mole bitters.

Red Dahlia

Malia, the newest apprentice at The Century (apprentices must study, work and demonstrate their liquor knowledge for months, culminating in a 2 hour verbal test while bartending, with all current bartenders voting on whether they pass) was challenged to create a champagne cocktail for the winter menu.  She chose the fermented raspberry flavor of Framboise complement the bubbly in creating her Red Dahlia,  with a little gin and lemon juice and of course it is garnished with a flower.

If you like your cocktail on the savory side  (Don’t Fear) The Reaper is the one for you- made with Pusser’s Rum, Falernum- an almond, ginger, lime, clove syrup, coconut curry, absinthe and curry bitters and it’s VEGAN.

ring of fire

If you prefer your drink with some heat, Bar Manager Tim has created the cocktail for you:  Ring of Fire- a raspberry Habanero pepper based cocktail made with mescal and hellfire bitters

The menu includes some classic cocktails that Joe explains are standards on all of their menu’s, like the Whiskey Sour, Manhatttan, Sazerac and the drink they make the most of, the Century Old Fashioned.  For the bourbon purists, the bar continues to add to their extensive line of whiskey and scotch and Kelli shared that currently there are about 3000 members in the Century Club. I can proudly share that I’m #13 , but alas I doubt I’ll ever catch Michael Colvin, who holds the record for drinking the  most bourbon, Joe thinks perhaps even more that he has.

 

Of course in talking with the staff, I had to ask about the future plans. As many of you know the long talked about plans for the speak easy never came to fruition, due to complications from the first developer associated with the property.  Perhaps it’s for the better, because the new plans are even grander!  Hopefully within the next 6 months or so, The Century Bar will move one door south, bringing the bar and all the decor with them to a space that will allow them to seat up to 150 guests (current space seats about 75), with expanded bar seating.  But that’s not all, they’ll add a 2nd floor intimate cocktail space with some booth seating and windows looking out on the city and on the 3rd floor, an event space that will allow The Century to host small weddings, corporate and charitable function for about 100 guests.

In the meantime, there’s plenty of reasons to stop by, and Joe said plans are underway to bring back the classic blind bourbon tastings, that were a monthly occurrence in the early days of their transition into a bourbon bar.  Since the bar is often at capacity, Kelli suggests making The Century the start of your evening out, reminding folks they open at 3pm.  You can also reserve the back room for meeting or host small bourbon tastings, which they’ll happily curate for you.  They continue to purchase bourbon barrels, and Joe even told me about a recent meeting he had with the folks at the liquor commission where he was able to represent independent bar owners and help them to work on understanding the needs of small bar owners.

After a great afternoon of tasting, Joe’s parting words were “how proud he and Diane are of the business they’ve built and the staff they’ve created that not only care about bourbon, but are continually working to expand their knowledge and create great experiences for their guests.”

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