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Dayton Dining

Gingerbread Homes for the Holidays” Contest offers $500 Prize

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Calling all bakers and architects with a competitive edge: The Dayton Holiday Festival is looking for the area’s most creative confectionary decorators to compete in the 13th annual Gingerbread Homes for the Holidays contest on Friday, Nov. 23. Entries will be judged and displayed for public viewing inside the Old Courthouse at Third and Main streets downtown on that day only, during the Grande Illumination and Dayton Children’s Parade Spectacular in Lights from 4-9 p.m.

 

All ages and skill levels are invited to participate in this free contest by entering a gingerbread house in the child (12 and younger), teen (13-17), adult (18 and older) or professional category. Entry forms and a complete list of contest rules are available for download at www.daytonholidayfestival.org.  Forms may be submitted to the Downtown Dayton Partnership at 10 W. Second St., Suite 611, Dayton, OH 45402 or by e-mail to [email protected]. Entry forms are due by Thursday, Nov. 15.  

 

Traditional houses, replicas of buildings, a purchased kit or even cardboard entries are permitted — as long as all exposed surfaces are covered with edible materials. First place in each category will receive a prize package featuring a variety of items. Award ribbons also will be given to second and third place winners in each category. In addition, one amateur and one professional house will be selected as the “Best Houses on the Block,” and each will win a $500 cash prize.

 

“The entries get more creative each year,” said Sandra Gudorf, president of the Downtown Dayton Partnership. “The imagination and skill that goes into creating each of these gingerbread houses makes for a really special exhibit ― it’s always a fun part of our holiday season kickoff.”

 

Contest entries are to be delivered to the Old Courthouse between 10 a.m. and noon on Friday, Nov. 23. They will be judged from 1-2 p.m., and the winners will be notified by telephone. All contest winners will have the opportunity to be recognized on the Main Stage in Courthouse Square before the Grande Illumination tree-lighting ceremony at 7:45 p.m.

 

For more information on the contest and other activities that are part of the Dayton Holiday Festival, marking 46 years of kicking off the holiday season in the Dayton region, call 937-224-1518 or visit www.daytonholidayfestival.org.

The Frightful Feast -Terrifyingly Delicious Five-Course Meal

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Summon all of your courage for a terrifyingly delicious five-course meal as Lily’s Bistro host The Frightful Feast on Thursday, October 25.
“It should come as no surprise that most of us here at Lily’s are kind of weird and love Halloween,” Emily Mendenhall, owner of Lily’s Bistro said. “Coming up with the everything for this event from the ingredients, to the dishes, to the naming of each course, has all been a lot of fun that we’re excited to share with our diners.”
The Frightful Feast’s full menu includes…
1st: Amuse – “Nightmare on 5th Street”

Flame-seared pork jowl with dehydrated apple and bourbon maple glaze, served with smoldering hickory chips
2nd: “the Pear Wheat Project”

Sliced pear and farro salad in a cranberry-mustard vinaigrette with toasted almond and goat cheese
3rd: “the Creature from the Black Lagoon”
Chilled and marinated squid ink pasta with chilled baby octopus, cilantro, red pepper and black garlic
4th: “HellBraiser”

Braised beef brisket with slow cooked local hearty greens and black-eyed peas
5th: “Night of the Living Bread (pudding)”
cherry cordial bread pudding with berry coulis and fresh whipped cream

*A chef’s choice vegetarian meal can be prepared with advanced notice only.

“In addition to the five-courses, there will be themed specialty cocktails like “Secret Ooze” and “El Gato Diablo” available for purchase. Come in costume, and all the special drinks will be a dollar off, just as a way to encourage folks to get into the spirit of the event,” Mendenhall said.
For those interested in attending the Frightful Feast, the five-course meal costs $49 (including tax and tip) and takes place on Thursday, October 25 at Lily’s Bistro.

November Ghost Dinner Added

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Due to popular demand, Dayton’s most haunted restaurant, The Amber Rose, has added another ghostly night of food and beer pairings.

Two earlier events had sold out, which left us turning away dozens of foodies interested in the paranormal.

Fear not, the Food Adventure Crew and Dayton Most Metro have gotten Amber Rose and the Paranormal investigative crew called Parasense for one more spooky evening.  The event will be held FRIDAY, NOVEMBER 9th at 7pm.

CLICK HERE TO PURCHASE TICKETS

The Amber Rose Welcomes you to a scare

 

The Amber Rose’s menu is a Lithuanian twist on many European and German foods.  Everyday is like Thanksgiving. Everyday is like Oktoberfest.  This night will be SPIRITED for sure.

 

HERE’S THE SKINNY ON THE HAUNTED DINNER:

WHAT: 4 Course Dinner with 4 Craft Beer Pairings.   The event will feature a ghostly presentation of unexplained findings from the Paranormal investigative team, featured on national TV, called ParaSense.

ParaSense with a friendly Amber Rose server !

WHERE: THE AMBER ROSE RESTAURANT – 1400 Valley St., Dayton, OH  45404

WHEN: FRIDAY NIGHT NOVEMBER 9th at 7pm

COST: Tickets are PRE-PAY ONLY $38 per person, and does not include gratuity.  Seating is limited, so don’t be left out !  This event is for guests 21 and over.

 EXTRA:  Wine, additional beer, and liquor will be available for purchase at the bar.

There will be door prizes and giveaways !

Learn about the history and people of the past of this creepy building with the delicious food.  Hear stories, sound samples, photos and more from recent overnight paranormal investigations.

Bring your ears, and eyes and let your imagination run wild.  Is the Amber Rose Haunted?  We say YES with an exclamation point !

CLICK HERE TO BUY YOUR TICKETS NOW !!

The event seats 100 people , and we already have sold over 30 tickets, so PLEASE GET YOURS BEFORE WE SELL OUT !!!

The Amber Rose on Valley Street

 

 

 

Archer’s Uses Pro-Wrestler to Pick New Chili

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Fresh off their annual chili cook off Archer’s Tavern in Centerville has chosen a winning chili.  It took a pro wrestler, and  a tie-breaker to decide the #1 chili!  The winner’s chili now goes on the Archer’s menu, in November for a year !  Winner David Klass outlasted the competition, with a secret ingredient.  Riegele Beer, a German sister city of Dayton Beer, that he and Archer’s helped tap kegs for the first time in the USA.  he secret ingredient

 

ARCHER’S YEARLY TRADITION:

Every year, for the past 8 years, steaming, heaping pots of chili have battled it out.  Customers, guest local celebs, kids and more help choose just one winning chili by ballot.

Big Jim Lancaster has wrestled Andre the Giant and Archer’s chili

The result is a chili that you gotta try over at Archer’s on State Route 48 near Sheehan Rd. !  Tavern owners Dan Apolito and Mike Fullenkamp organized the battle of the beans and beef, and the aroma was amazing.  From the restaurant patio, and throughout the dining room, chili powder was in the air !

The winner’s recipe will be served for one year at both Archer’s Tavern locations in Centerville and Kettering and Stone House Tavern in Waynesville.  Not only does the winner have bragging rights for the next year, they also receive a $250 cash prize!

For $10, diners and customers  got to taste the chili’s and make a people’s choice award.  The judges, however would decide the winner.

 

CHILI JUDGES:

The judges had some local celeb test tasters in attendance, that would pick the top chilis to be decided on by the Archers Staff.

Klass’ winning Chili with Riegele Beer

Local guest judges included:

Big Jim Lancaster a pro-wrestler who hit the mats from 1972 to 1992.   He has wrestled Andre the Giant, Hulk Hogan and Ric Flair to name a few.  His wrestling stories were absolutely incredible.

Sallie Taylor from WDTN Living Dayton TV Show was also in attendance as chili judge.

Jeff Munn – Centerville Washington Township Fireman (who knows more about chili than firefighters?)

The Big Ragu Steve Milano from our Food Adventures  local food blog.

Rob Boyle, owner of Boyle Mechanical, who Archer’s uses for maintenance needs.

Football players are good eaters right?  Well we had 2 good representatives.

Tim Williams, Waynesville football standout and Ohio State Place Kicker 1990-1993 and owner of Up and Through

Ohio State Footballers Donnie Evege and Tim Williams with Living Dayton’s Sallie Taylor

Donnie Evege, Wayne High School standout and Ohio State cornerback 2008-1012, owner of OH2O bottled alkaline water.

 

TIE-BREAKER NEEDED:

The chili cooks who entered were :

Bertrams,

Kiara,

Valengeon,

Hicks,

Gunthier,

Wagner

Hiatt,

but the 2 finalists were

Archer’s Owner Dan Apolito (left) David Klass Chili champ

David Klass and Rex Ralston. (truth be known Rex was Big Ragu’s pick for #1, but Klass’s chili got the #1 votes)

There was a tie at the end of the contest between David and Rex’s Chili – the final round was decided by 3 people: Archer’s co-owner Mike Fullenkamp, The Kitchen Manager and last year’s chili winner.  They tied on an outcome.  When they took the celeb votes into account the winner was David Klass.  He promptly flew to Germany that day ….

 

HERE’S THE SKINNY on DAVID KLASS’ WINNING “RIEGELE CHILI”:

— A nice meaty, mix of tomato and beans.  A warm, soothing flavor, nice color and a kick of sweet vs hot.

— The secret ingredient is “Riegele Beer” from Germany

— Enjoy the chili on Archers Menu starting next week through September 2019.

Stop in and try the new chili… tell us if you like it too …

Want more local Food Adventures?  Check out our facebook page HERE for daily updates and pictures.  Dont miss our weekly feature articles right here on Dayton Most Metro.

Valangeon’s entry

Rex’s Chili

Part of the judges table

Kiara

Hicks chili crew

Valangeon

Mazera Chili entry – huge garlic punch

Hiatt Chili entry

Gunthier chili cook

Wagner chili cook

Here comes the judges

They are full of chili !

Tough Choices

Who will win ?

Wagner Chili entry

Gunthier

Kiara’s bacon chili

Hicks

Klass’ winning Chili with Riegele Beer

Valageon entry

Archer’s Annual chili cook off

The judges

Dan Apolito of Archer’s announces the winner

Hiatt Chili Cooks

Mezera chilli cook

 

 

 

 

 

Thursday’s Mean Rosé & Ramen at Table 33

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Table 33 is debuting a new Thursday night dinner feature bringing Rosé & Ramen PopUp to the corner of 2nd and Wilkinson, Thursday nights, 5-10pm.

Inspired by a dish he ate almost every day while living abroad in South Korea, Chef Desmond brings a key tradition of the land of the morning calm to Dayton: Ramen. When searching for something to connect him to Korean culture, Ramen was the perfect medium to connect himself to his new surroundings. With its convenience and accessibility when it came to snacking in Seoul, Ramen noodles became a comfort food for not only his soul, but also his wallet! Our Ramen PopUp will be the perfect accent to ring in the Fall season at Table 33.

Chef Desmond’s house-made Ramen noodles, paired with weekly features including vegan and gluten-free options. Broths made with local produce, grass-fed beef bones, and free-range chicken or pork. We are laying our claim to the best Ramen in Dayton. Ramen will be served a la carte or with a bottle of our featured Rosé for $25.  There is also a gluten free version available.

Picture here Shoyu Ramen. They start with  broth, with 36 hour chicken stock made from local chickens bones, Tamari soy sauce tare, and scratch made dashi. And then there’s the noodles. Fresh, scratch made, and 100% vegan. To finish it up, they’ve added umami everywhere with sesame oil seared cherry tomatoes, marinated eggs, and scallions.  This is just the first ramen dish they will be offering.  Stay tuned for additional options.

There will also be entertainment each Thursday with a live DJ or Music each week. Resident DJ Isicle every 1st and 3rd Thursday of every month.

Other Thursday specials include  $3.33 Local Craft Beers and 33% off all bottles of Wine

Table 33
130 W. 2nd St.
Dayton, Ohio 45402

(937) 999-3070

Hours:

Tuesday & Wednesday 8am – 3pm
Thursday & Friday 8am – 10pm
Saturday & Sunday 8am – 3pm

Fall Recipe: Roasted Squash Macaroni and Cheese

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Recipe of the Month

Who says you always have to go out to eat for  a Food Adventures .  As the leaves turn and the air grows a slight chill, here is a recipe to warm your soul.

Today, we present you a taste of comfort food and a fall twist, an old favorite with a new spin.

One of your Food Adventures Crew, Jackie, has a Fall recipe that will awaken your taste buds.

It is called, Roasted Squash Macaroni and Cheese.

It is a family favorite, that even the kids will love !    ENJOY !!

 

ROASTED SQUASH MACARONI AND CHEESE 

For the Squash:

Squash Mac and Cheese

  • One small butternut squash, acorn squash, or sugar pumpkin!
  • Two cloves of garlic, peeled
  • ¼ cup yellow onion diced, divided
  • Balsamic Vinegar- Try Spicy Olive’s Red Apple Balsamic (or Maple Balsamic)
  • Spicy Olive Butter Olive Oil
  • Salt and Pepper

 

  1. Pre heat oven to 375.
  2. Slice squash in half, lengthwise.
  3. Scoop out seeds (you can roast them!) and place squash on baking sheet flesh side up.
  4. Using a paring knife, cut slashes into the squash.
  5. Place one clove of garlic and 1/8 cup onion into the hollowed out section of the squash.
  6. Drizzle on balsamic and olive oil. Then salt and pepper
  7. Bake for 45mins-1hour until flesh is soft and tops are caramelized.
  8. Allow to cool.
  9. Once cooled, scoop out flesh of squash from the skin and add the squash, garlic and onion to a food processor. Puree until smooth.

 

For the Mac & Cheese

  • 1lb penne pasta
  • 6-8oz sharp white cheddar cheese, shredded
  • 6-8oz pepper cheese (ie. pepper jack or habanero), shredded
  • 4tbs butter
  • 2 eggs, beaten
  • ¾ cup milk
  • ¾ cup squash puree
  • ¼ tsp Cayanne (omit if you don’t want it too spicy, or add more for a bigger kick!)
  • salt & pepper
  • 1 cup cooked bacon, crumbled
  • 1 cup panko bread crumbs
  • 1 tbs Spicy Olive Butter Olive Oil

 

Jackie from Food Adventures

  1. Cook and drain pasta according to directions.
  2. Return pasta to pot and turn heat onto low.
  3. Toss pasta with butter until melted and pasta is well coated.
  4. Whisk together eggs, milk, squash and cayanne.
  5. Add mixture and cheese to the pasta. Stir until well combined and cheese is melted. (approximately 3 minutes)
  6. Add salt and pepper to taste.
  7. Toss breadcrumbs olive oil. Mix in bacon.
  8. Pour pasta into a buttered 9×13 dish.
  9. Top with breadcrumb and bacon mixture.
  10. Broil for 1-3mins until breadcrumbs are browned.

 

EAT!!

Please look for monthly recipes from the Food Adventure Crew, right here on Dayton Most Metro !

 

Squash Macaroni and Cheese

You can even add Maple Sausage !

Jackie, our in-house Hungry Italian Mom, is a native of Upstate New York

 

 

Luminaries of Dayton: Frederick and Otto Euchenhofer

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Frederick H. Euchenhofer was born in Switzerland about 1812 and came to American when twenty years old. For a few years he lived in one of the eastern states and then moved to Miamisburg in 1836. Frederick opened a bakery and confectionery store there, running a successful business until 1848, when he came to Dayton. He purchased the old Columbus House and ran it as a hotel until 1863.

In 1861, Frederick opened the Third Street Lager Beer Brewery on 1513 East Third Street. The brewery was made of brick, two stories high and had a cellar. In addition, there were three individual cellars, separate from the main building that were capable of storing 1,200 barrels. The brewery was bought by Miller and Ritzler in 1867, but Euchenhofer rebought the brewery five years later.

Frederick later changed the name of the brewery to Third Street Brewery about 1887. In 1888, over 3,500 barrels were being produced each year, most of them being consumed in the home. The annual trade for that year was in excess of $25,000.

Frederick was a charter member of, and a director in, the Teutonia Insurance Company of Dayton, which was one of the most successful financial institutions in the city. Fraternally, Frederick was an Odd Fellow and a member of the Harugari. The German Order of Harugari, sometimes called the Ancient Order of Harugari or by its German name, Der Deutsche Orden der Harugari, was a mutual benefit and cultural association of German Americans founded in New York City in 1847 that was at one time the largest German secret society in the United States. The objectives were mutual protection in a time of high German immigration and anti-German sentiment in the U.S., and preservation of German language and culture. The order forbade discussion of religion, politics, or social issues. The name Harugari comes from the old German word Haruc. It may be roughly translated as “The Teutonic spirit (or priest) of the oak tree.”

Frederick was a Lutheran and in politics a Republican. He was married twice. His only child from the first marriage, Albert, died in February, 1892. His second marriage was to Caroline Disher. They were married in Dayton and had ten children.

Frederick H. Euchenhofer died on February 3, 1891. Caroline died on November 22, 1938. They are located in Section 103 Lot 1619.

Otto Frederick Euchenhofer was born about 1857 in Dayton, Ohio. He belonged to the St. Luke’s German Lutheran Church. He was the father of four children.

Otto Euchenhofer took over the Third Street Brewery on 1513 East Third Street in 1892 and changed the name to Third Street Ale Brewery. Unfortunately, records show that the brewery slipped in business under Otto’s management. By 1895, the brewery’s yield was only 1,000 barrels, down from 4,000 in 1890. He sold the business to Henry B. Pruden and Peter J. Altherr in 1896.

Otto Frederick Euchenhofer died on May 20, 1912. He is located in Section 103 Lot 1619.

Area Fricker’s to Show Saturday’s “Biggest UFC Fight Ever”

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Fricker’s Boneless Wings

Local Fricker’s restaurants are betting you want to see some UFC action this Saturday.  They have loaded up on pay per view buys and are showing the closed circuit fight for free at area eateries.

The reason? This Satuday October 6th’s  at 10pm Eastern time fight between the well-known Conor McGregor and the favored Khabib Nurmagomedov, is being billed as the biggest UFC fight in history, so far.

And Fricker’s Restaurants are banking you want to eat some wings, while seeing someone get a chicken wing submission move.  UFC brass says they expect close to 3 million pay per view buys, a new record.

AT STAKE : Undefeated champ Khabob Nurmagomedov’s UFC LIGHTWEIGHT CHAMPIONSHIP 

 

FIGHT HYPE:

Hatred between the two fighters boiled over this spring, when Khalib’s camp confronted McGregor’s sparring partner, sparking a tirade by McGregor where he hurled objects at Khalil’s Tour bus.  It causing smashed windows and injuries on the bus.  The result was charges being brought up against McGregor, who settled on community service and anger management classes.  Even the fan bases don’t like each other.

This difference in  styles will make for a fascinating fight

Fast forward to last month’s press conferences.  The press conferences and the hype for this fight have gone like a typical McGregor bout.  Conor has done most of the talking, ripping his opponents appearance and quirks, while threatening to dismantle him in a violent way.  Meanwhile the more polite Nurmagomedov, a Russian who has been a trained fighter from an early age has been mostly quiet.  Although he hasn’t responded much to the personal attacks,, Khabib Nurmagomedov is known as one of the most ruthless, aggressive MMA fighters on planet.

Below is the tale of the tape on this clash.  Should be a pretty frickin’ good fight ….

For more FOOD ADVENTURES – join us on FACEBOOK

 

TALE OF THE TAPE:

DUG Farm to Table Spanish Tapas Dinner

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Dayton Urban Grown Farm is hosting a Farm to Table dinner experience on Sun, October 14th featuring produce they’ve grown theme selves along with other local and sustainable farms, lovingly and expertly prepared by one of Dayton’s fabulous local downtown chefs along with live music.DUG interns and staff will be on hand to give guided tours of the farm all evening.

Proceeds from this event will go towards the construction of a harvest shed, which will serve like an incubator kitchen for local urban farmers to use to wash, prepare and store harvests for market, encouraging the creation of more local farms.

The menu will have a Spanish Tapas theme. There are only 50 seats available at $60 each and guests can choose from a vegan or chicken main dish.

Chef Jansen Trotman was born in Trinidad and grew up in the Virgin islands. His family’s love for food and fellowship as well as their passion for clean living became the foundation and inspiration for his culinary career. Chef Jansen has been in the restaurant industry for over 25 years. Throughout the years, he’s had the privilege of working with some wonderfully talented and extremely creative chefs , Dan Eule , Ricardo Heridia, and Anne Kearney, to name a few. Jansen has been the executive chef at Lilly’s Bistro in the Oregon district since January where they have always maintained a very close relationship with the local farming community . He plans to be there for many many years. And with the help encouragement, and support of the Lilly’s family, continue to inspire , and share creativity and love through food.

Spanish Guitar music will be provided by classical guitarist, Evan Fiehrer. Evan is a guitarist currently located in Dayton, Ohio. He graduated in 2013 with a Bachelor of Music in Guitar Performance from the College-Conservatory of Music at the University of Cincinnati and in 2015 from the Peabody Institute of the Johns Hopkins University with a Master of Music, also in Guitar Performance. An accomplished classical guitarist, Evan has played solo and ensemble concerts throughout the Ohio, Kentucky, and Indiana areas, and along the East Coast. Evan is a professor of guitar at Indiana University East in Richmond, IN, and teaches privately at McCutcheon Music in Centerville and Star City Music in Miamisburg. He also plays guitar in the five-piece funk band The Johnson Treatment.

The proposed menu based on ingredient availability:

Appetizers:

Fresh Heirloom Tomato* Bruchetta with (or without for vegan) House-made Ricotta topped with aged Balsamic.

Local Acorn Squash+ Croquettes with Roasted Pepper* and Leeks* (VG)

1st Course:
Sweet Potato* and Black Bean* Empanadas w Leeks* and Chive* pistou.(VG)

2nd Course: 
Braised Greens including Sweet Potato leaves*, Swiss Chard*, Kale* and Mustard Greens* on toast points. (VG)

3rd Course: 
Salad of Arugula* and mixed Lettuces* w Heirloom Tomatoes* tossed in Lemon Verbena* vinaigrette topped with spiced pepitas (VG)

4th Course: Choice between
Local Free Range Stewed Chicken and Vegetables w Saffron Rice, Heirloom Tomatoes*, Peppers* and Leeks*
OR
Bell Pepper* stuffed with Saffron Rice, Black Beans* and Vegetables with a Sweet Potato* puree (VG)

5th Course: 
Local Paw Paw Sweetbread with Coconut Milk Whip. (VG)

(VG) = vegan
* = grown at DUG Farm
+= grown at Mission of Mary Farm

Lemon Verbena* Iced Tea and Water are included

Specially Selected Wines and The Lucky Griffin Beer featuring Lemon Basil* from DUG farm will be available for purchase.

DUG Farm to Table Spanish Tapas Dinner 2018!

Sun, October 14, 2018 . 5:00 PM – 9:00 PM

Reserve tickets here

LOCATION

Dayton Urban Grown Training Farm

933 Xenia Avenue

Dayton, Ohio 45410

*In case of rain the dinner will be relocated indoors at the East End Community Center

10 ?s with Chef Jansen Trotman

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Chef Jansen Trotman was born in Trinidad and grew up in the Virgin islands. His family’s love for food and fellowship as well as their passion for clean living became the foundation and inspiration for his culinary career. Chef Jansen has been in the restaurant industry for over 25 years. Throughout the years, he’s had the privilege of working with some wonderfully talented and extremely creative chefs , Dan Eule , Ricardo Heridia, and Anne Kearney, to name a few. Jansen has been the executive chef at Lily’s Bistro in the Oregon district since January where they have always maintained a very close relationship with the local farming community.  he’s been helping to grow their team’s love for creative, fun, and seasonally-driven menus that they change each and every day.

What is your favorite ingredient to cook with?

fresh fish
What ingredient do you dread?
canned meat
What’s your favorite dish to make?
beans and rice with a perfectly cooked sunny side up egg.
What’s your favorite pig out food?
taco bake
What restaurant, other than your own do you like to dine at in the Miami Valley?
Meadowlark
What’s your best advice for home chefs?
taste everything… a lot!
If you could invite any 4 guests to a dinner party who would they be and why?
My Mom,  Dad and my wife because they share the same love for food and fellowship as I. The fourth person is incredibly difficult to decide, I’ll have to give it some thought.
Who do you look up to in the industry and why?
Nobu Matsuhisa.. he’s my all time favorite chef. I admire his drive and determination to stick to his vision throughout the years in spite of so much adversity and opposition.
What do you do in the Miami Valley on a day off?
usually visit one of the local parks for a walk or a hike and dine at one of the local eatery’s.
Share a kitchen disaster, lucky break or other interesting story:
I was vegetarian until I graduated high school. When I was younger my sister’s and I would spend the summers in Tortola with my grandmother. Her brother regularly brought her fresh whole fish from his morning catch. She would clean it, make broth out of the head and bones to use in soups and stews. This whole process at the time was foreign to me and maybe a bit weird and gross too! One morning I was being a total jerk and telling her that it’s disgusting and awful and she promptly picked up one of the fish heads, and hurrled it at me. That might have been when my deep connection to seafood began!!

It’s National Taco Day and Here Are The Deals!

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Taco lovers may celebrate Taco Tuesday, but this week they can also celebrate today since it’s National Taco Day!  There are many area eateries that want to help you celebrate so we’ve rounded up some specials offered at area restaurants for your to dine out or host a fiesta at home.  If you know of a deal we missed, please add it in the comments below!

Celebrate National Taco Day, Oct. 4th at Lucky Star Brewery. They will have several tacos that aren’t usually on the menu, drink specials, live music & TONS OF FUN!!!

 

LOCO HOUR ALERT! Meet up at R Taco on Thursday for National Taco Day between 3pm and 6pm for $1 OFF ALL drafts, house margaritas & sides at the Brown Street eatery.

 

Moe’s Southwest Grill  is offering a buy two tacos and get one free.

 

 

 

 

 

 

 

 

Taco Bell: Get four tacos for $5 at participating Taco Bell locations Thursday. The “National Taco Day gift set” includes the Crunchy Taco, Fiery, Cool Ranch and Nacho Cheese Doritos Locos Tacos. While supplies last.

 

 

 

 

 

 

 

 

 

 

You must earn your free food at Chuy’s on National Taco Day 2018: Anyone who dresses up as a taco on Thursday gets a free meal at Chuy’s. Everyone else can get $1 tacos and $1 off Modelo Especial beers on National Taco Day at Chuy’s.

End your taco binge with a sweet treat at Cold Stone Creamery, which will be serving their ice creams in a waffle taco only on National Taco Day. Get it plain, dipped or sprinkled.

Pho District Opens at The Greene

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Today is the Grand Opening of Pho District at The Greene. They will celebrate at 9:30am with a Lion dance and firecrackers. Featuring Pho, (Vietnamese soup bowls)  Bahn Mi ( a Vietnamese sub) for $5-$5 a and grilled pork dishes  that run about $10.

The 50 first costumers when they open at 10am get a free of Bowl of Pho and after that we will give 30% discount all day!

4474 Glengarry Drive

The Greene
Beavercreek, Ohio
(937) 988-0042
Monday – Sat 10am -8pm
Sunday noon – 5pm

Brunch at Wheat Penny

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We’ve been hearing about it for over a year from Chef Liz.  They’ve been sharing photo’s on social media and finally today we got to taste it. Wheat Penny is now serving brunch! And it was delicious.  The only surprise- it wasn’t packed today.  But we have a feeling that will change!

Here’s a tour of our brunch today:

Eggs in Hell

Poached eggs in a spicy tomato sauce on cheese polenta with toast

 

 

 

 

 

Breakfast Gondola 

Pizza dough shaped like a gondola baked with whipped ricotta, sunny up eggs with ham, bacon mushrooms and bacon

served with a side of greens

 

 

 

 

 

 

Breakfast Tacos

Corn tortillas stuffed with your choice of eggs and bacon, green chorizo and egg, or eggplant

 

 

 

 

 

 

 

Breakfast Sandwich 

Housemade grilled Ciabatta roll, egg, cheese, Mariah’s Chile Sauce  with a burger patty, green chorizo or fried chicken thight

also available vegan with smoked jackfruit , crispy eggplant or cauli patty

 

 

 

 

 

There’s still more of the brunch menu we didn’t get to, but today was only the first day.  With the brunch menu served each Saturday and Sunday, trust us, we will make it through the whole menu soon!

 

Wheat Penny Oven
515 Wayne Ave,
Dayton, OH 45410

(937) 496-5268

Monday – Friday 11am – 10pm
Sunday 10am- 3pm

Cobblestone Village Cafe Adds Dinner Service

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Owners Jeremy and Angela Greene envisioned designing a location that encompassed all the things that they enjoyed the most; loving people, creating warm inviting environments, thoughtful crafted food, coffee, and gelato.  And that’s exactly what they’ve done at Cobblestone Village Cafe in Waynesville.

They’ve created a passionate collective of culinary artists, eclectic designers, master baristas, and Gelaticians (Gelato maker). Here, they invite their guests to become a part of a world where great tasting food, thoughtfully crafted beverages, and hand curated home furnishings—shared in an environment of infectious positivity.

Known for their tasty brunches and lunch, they will be adding dinner service beginning Oct 5th. From 5-9pm. Thursday thru Saturday year round. You can join them for local beer, a  selection of fine wines, bourbons, and cocktails, seasonal farm to table culinary delights of small plates, entrees, and desserts.

 

Cobblestone Cafe

10 North Main Street
Waynesville, OH 45068

513-897-0021

11am -3:30pm Tues-Fri
11am -4pm Sat & Sun

Starting Oct 5th
5-9pm Thurs – Sat

 

Champagne & Wine Tasting

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Join The Mall at Fairfield Commons and Travelplex Beavercreek as they feature a Wine and Champagne Tasting on Friday, September 28th from 5:30-7:30pm in Center Court. Sample 4 types of wines from local Ohio wineries while enjoying appetizers and desserts from our area restaurants. There will also be live music to set the mood of the event!

Salar Is Reopening!

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After a devastating fire that forced the local restaurant to shut down temporarily, Salar Restaurant and Lounge, located at 400 E. Fifth St. in Dayton, Ohio, will once again welcome the public on Sept. 27, beginning with three days of soft opening activities from Thursday through Saturday, followed by a grand opening party on Sept. 30 and regular service on Oct. 1.

“We are so grateful to everyone who has helped us rejoin Dayton’s culinary scene,” says Salar owner and executive chef Margot Blondet. “Everyone involved in reopening this labor of love has worked extremely hard to get us cooking again. We’re back with renewed energy and creativity as we provide the city’s residents and visitors a beautiful restaurant to gather with family, friends and colleagues to create new memories.”

The soft opening days will serve as fundraisers for Dayton Children’s Hospital’s Burn Program to help provide burn kits to families in-need that financially cannot afford to purchase the necessary medical supplies to treat injuries. Tickets are priced $10 per person, not including food, beverage, tax and gratuity. Reservations can be made online at salarrestaurant.com/event-tickets; space will be limited. Blondet has curated a selection of fan-favorite dishes for the soft opening days.

Salar with celebrate its grand opening with a special event on Sept. 30 from 5-7 pm. Tickets are required and can be made online at salarrestaurant.com/event-tickets. Complimentary food, beverages and live entertainment will enliven the ambiance. Salar will remain open until 9:30 pm, offering a select number of dishes and cocktails that restaurant fans have come to love.

Beginning Oct. 1, Salar will be open seven days a week. The bar will open at 4 pm and the kitchen will be open at 5 pm daily. More information regarding hours will be available at salarrestaurant.com.