Dayton Dining

Golden Lamb Hosts “Dinner with History”

July 14, 2018 By Dayton Most Metro

The Golden Lamb Inn is the oldest hotel in Ohio. It owes its early success due to location – halfway between Cincinnati and the National Road (now U.S. Route 40). The Golden Lamb has hosted a number of historical figures, including 12 United States Presidents (from as far back as John Quincy Adams to as recent as George W. Bush), and today is still serving excellent cuisine to guests from all over the country.

This month, the historical dinner series continues with a night dedicated to Clement Vallandigham, a rabble-rousing, controversial Copperhead politician from Ohio who served during the American civil war.

Dinner with History: Clement Vallandigham will begin at 6:30 p.m. on Saturday, July 28. The evening includes a three-course menu from the Golden Lamb culinary team, as well as a talk from Golden Lamb Historian John Zimkus, who will tell the tale of Vallandigham’s colorful life, and the Golden Lamb’s connection to his bizarre and untimely death. The menu for the evening includes:

Starter: Burrata and local tomato salad with cucumber, white balsamic vinaigrette, grilled extra-virgin olive oil scented baguette
Entrée course: Certified Angus Beef New York strip steak and seared scallop with goat cheese pesto mashed potatoes, local summer succotash, cabernet reduction
Decadence: Strawberry shortcake with pickled strawberries, vanilla whipped cream

Reservations are required and can be made by calling Golden Lamb at (513) 932-5065. Reservations are $45 per person all inclusive.

Celebrating National French Fry Day

July 13, 2018 By Lisa Grigsby

It’s a day to celebrate french fries and whether that means shoe string fries, chili fries, cheese fries, spicy fries, crinkle fries, waffle fries, curly fries, or wedge cut fries, there are some deals out there to help you celebrate:

McDonald’s

With a minimum $1 purchase, you’ll get a free medium order of french fries.

Penn Station

Complimentary free small fry with any sub purchase

Taco Bell

Not free but after a long wait, Nacho Fries have returned as of Thursday, July 12.

Wingstop

Of course, we here at DaytonDining think some of the best fries in Dayton can be found at:

Dublin Pub
Thick cut wedge fries with applewood smoked bacon, white wine sauce and mixed cheeses.

Meadowlark
You get a cone of hot, crisp Garlic Frites with two dipping sauces

Jet Freeze: The Coolest Place in Town

July 10, 2018 By Dayton937 1 Comment

It was 8pm, Monday night June 25th at the corner of Grange Hall and Patterson Rd in Beavercreek. The yellow shining bulbs were unmistakable. A crowd of about 50 was milling around the parking lot, or seated at picnic tables eating sundaes, cones and footlongs.

Welcome to Dayton’s beloved soft serve ice cream mecca, Jet Freeze. The legendary Beavercreek eatery has been the place to cool off with frozen treats for over 60 years !!

There are 2 types of people. People who love Jet Freeze and people who have never heard of it …. We hope to change that for some of you today. This is one of our favorite places for a Food Adventure since the early 1970’s.

HERE’S THE SKINNY:

Cherry Dipped Cone

— Jet Freeze is located in Beavercreek at 4014 E. Patterson Rd.

— Summer Hours – NOON – 10PM, Winter hours of 11am-7pm everyday (September – April).

— They do not have a bathroom and there is limited booth seating in dining room. The big change this year, is after about 4 decades, the stone tables have been replaced with wooden picnic tables by the front parking lots.

— Opened in 1957, as a mom and pop ice cream spot, it still is owned by the same family. The third generation of which is now helping manage the coolest spot in Beavercreek.

— What is Jet Freeze’s secret to great taste? The answer is two-fold. First, fresh milk. They use gallons of milk at a time as the base for the 95% fat-free treat. Secondly, they Mix original Flavors in-house. This is especially true for their strawberry, peanut butter and blueberry ice cream.

— Great, low prices… even the largest soft serve cones are a little more than $2. It is very cheap to eat here . Jet Freeze has chocolate and vanilla soft serve as their mainstays and these cones are delicious. On hot days they tend to slide, so make sure your tongue is ready to start licking !

This place has established itself as a favorite over multiple generations. We have been coming here since Jimmy Carter was president and the same MUST EATS, then are some of the same ones now. Here is what need to know about to make your Food Adventure to JET FREEZE the best one possible

MUST EATS:

The famous Peanut Butter Sundae

PEANUT BUTTER SUNDAE:
This is an absolute favorite for decades. They make their own, Homemade peanut butter sauce, mixed on site. It is a secret family recipe, guarded by a few. The kind of thing where one bite makes you collapse in joy. It is addicting and one of the richest, best tasting sundaes we have ever eaten. TIP: You have to get whip cream, nuts and a cherry. Those extras make the sundae.

FOOTLONG HOT DOG:
The long thin hot dog is a simple, yet delicious treat to put you in a time warp back to your youth. It’s a no frills treat, yet hard to find in today’s world. We recommend topping the dog with onions, mustard and relish. Really feeling a throwback? Order the footlong cheese coney. It is messy, but it will make you say “yum” with your mouth full.

STRAWBERRY SOFT SERVE ICE CREAM:
Another homemade secret recipe flavor that is mixed in-house. This flavor has really caught more traction as a favorite the past 10 years. What kind of a cone has a cult following? This one does, try a bite and you will see why. It is rare to see Strawberry flavored ice cream in soft serve circles. The management told us the strawberry flavoring is specially mixed by employees every day. It is a one of a kind taste and some of the best we have ever had. Again, a homemade recipe guarded by a few.

Footlong Hot Dog with Mustard and Relish !!

BANANA SPLIT:
Your typical American favorite, constructed by the book. It has a boat dish filled with vanilla ice cream, drizzled with hot chocolate, pineapple topping, and strawberry flavoring. Topped off with 2 long banana slices, whipped cream and nuts, it is the monster of the menu. Sit on the picnic table and eat this one and you will get some “oohs and aaahs” from the crowd. A perfect treat for 4th of July.

BLUEBERRY SOFT SERVE ICE CREAM aka SMURF ICE CREAM:
The new favorite on the menu for the last couple of years. This flavor is only available late May through early September. This is the same as the “smurf ice cream” offered at King’s Island. It is rare and hugely popular. Grab a big waffle cone for this flavor. We bet you fall in love with it too.

Blueberry Ice Cream aka “Smurf Ice Cream”

Honorable Mention: The Peanut Butter and Banana Shake with chocolate ice cream. This would make Elvis blush. Also try the Hot Fudge Sundae (always a winner). Finally, the Butterscotch Sundae will make you will melt into your chair with pleasure. These 3 are creamy and dreamy.

OTHER FLAVORS:

You can catch various other flavors at certain random times through the year as the family experiments with new tastes. Last winter we enjoyed PUMPKIN SOFT SERVE ICE CREAM. Rumors of a PEACH ice cream have swirled as have rumors of an ORANGE DREAMSICLE FLAVOR.

Stay tuned to this humble little shop, with the legendary reputation. Visit and bring yourself back to a simpler time.

At Jet Freeze “cooler heads always prevail.”

Want more foodie scoop on the Miami Valley? Join the over 7,500 fans that “like ” Food Adventures on Facebook here.

Feel free to browse the gallery below…

Welcome to Jet Freeze

Iconic sign

The lobby

Peanut Butter Cup Flurry and a Loaded Footlong Hot Dog with Onions, Relish and Mustard

Summer is here

Double Fisting

Ragu hitting Jet Freeze since 1972

Banana Split – WOW !

Peanut Butter sundae in a cup

We didnt know they stack soft serve that high !

chocolate dipped ice cream !!

Chocolate Waffle Cone !

Foot Long Coney up close

Zee Chocolate Cone

A FootLong Coney that you wont forget

Foot Long at the End …

Peanut Butter Cup Flurry

Hot Fudge Sundae

Footlong with onion, mustard, relish

Hot Fudge Sundae

The magical yellow lights

The coney is messy sometimes.. and worth it all the time

Your hot dog is poking out

That moment you are willing to stand in line 20 minutes for a soft serve ice cream

Nachos at Jet Freeze

Peanut Butter Sundae – the best thing going

Inside the peanut butter sundae

Whip Cream and Nuts hide a peanut butter sundae

Strawberry Swirl in a cup

Strawberry Ice Cream – friggin home made !

Peanut Butter Banana Malt

Blueberry Ice cream

Blueberry with sprinkles

Oh those sprinkles though ,…

Plop down and suck on that

Chocolate Vanilla Swirl !

3 Dayton Breweries Medal at U.S. Open Beer Championships

July 9, 2018 By Lisa Grigsby

Breweries from South Carolina to South Korea sent in more than 6,300 beers representing more than 110 different styles for the 2018 U.S. Open Beer Championship. The competition is the only one to include beers from professional breweries and award-winning home-brewers, with judges from England, Canada and the United States.

Judging in the U.S. Open Beer Championships is blind; the judges know only the categories(117 categories were judged at this year’s U.S. Open), but they do not know what beers they are tasting. The final round of judging was held at the Quarter Barrel Brewery & Pub in Oxford, Ohio.

“This competition is significant because it accepts entries from breweries around the world and allows national winning homebrews to compete,” said Dow Scoggins, director of the U.S. Open Beer Championships. “Also, two college breweries took home medals at the U.S. Open. Niagara College won 2 golds and American Harvest Brewpub at Schoolcraft College brought home a gold and silver medal.”

Congratulations to our Dayton Winners:

Hairless Hair Brewery

Honey Beer
Gold – Honey Kickback Kolsch

Wood/Barrel-Aged Scotch Ale
Bronze – Kings Reserve

The Dayton Beer Co

American Style Fruit Beer
Bronze – Hidden Paradise

Wood / Barrel Aged Pale Beer
Silver – Ein Fass 1850

Fifth Street Brewpub

Herb and Spice Beer
Bronze – Mint Cookie Stout

Wood / Barrel Aged Strong Beer
Bronze – BA Schmidion Damme

Check out the entire list of winners here.

Do You Want Donut Fries With That?

July 8, 2018 By Lisa Grigsby

Dunkin’ Donut has rolled out a brand new menu item, that just seems made for eating while driving. The new Donut Fries feature individual pieces of delicious, buttery croissant style donut dough that are tossed in cinnamon sugar and served warm. Rolled out nationwide on July 2nd you can enjoy these delicious, sharable fun treats and you get a 5 pack of Donut Fries for $2.

“As America’s donut leader, we put our passion and creativity towards finding fun and unexpected ways to please and surprise donut fans,” said Chief Marketing Officer Tony Weisman in a press statement. “There was a strong consumer response towards bringing Donut Fries to all Americans during the initial test, and we are excited to make this unique donut treat available nationwide this summer.”

Along with the launch of Donut Fries, Dunkin’ has two new donuts and a delicious new Cold Brew flavor to help guests enjoy the joy of summer to the fullest:

Brown Sugar Cold Brew: Dunkin’s cool new Cold Brew choice offers sweetness with no artificial flavors, adding naturally flavored brown sugar syrup to the brand’s energizing and refreshing Cold Brew coffee. Dunkin’ Donuts Cold Brew is crafted by hand in small batches, prepared by steeping a special blend of coffee in cold water for 12 hours. This longer process extracts a uniquely distinctive, inherently sweeter flavor from the beans reminiscent of dark chocolate.
Chocolate Coconutty Donut: A creamy, indulgent summer treat, the Chocolate Coconutty Donut has coconut crème filling with real flakes of coconut, is frosted with chocolate icing and sprinkled with crumbled shortbread cookie pieces.
Shark Bite Donut: It’s a feeding frenzy for donut fans, who can now put their jaws around this new donut featuring white icing and special shark-shaped sprinkles.

Fleming’s 3 course Filet Mignon Dinner $39

July 6, 2018 By Lisa Grigsby

Fleming’s Prime Steakhouse & Wine Bar, located at The Greene, is offering a special Celebration Prix Fixe Menu dinner menu through Sunday, July 8th that features their 8oz. Filet Mignon, deliciously broiled to your liking. The celebration is in honor of being recognized for Best Overall Experience as part of Technomic’s 2018 Consumers’ Choice Awards.

FIRST COURSE

your choice of

SEASONAL SALAD candied walnuts, dried cranberries, tomatoes, onions, herbed crostini, lemon vinaigrette

CAESAR SALAD hearts of romaine, parmesan, fried capers, crisp prosciutto chips

SECOND COURSE

8 OZ. FILET MIGNON

THIRD COURSE

your choice of NEW YORK CHEESECAKE classic preparation, blueberry sauce, white chocolate shavings WALNUT TURTLE PIE caramel, walnuts and chocolate baked in a chocolate pie crust

Visit Fleming’s at:

4432 Walnut Street
Dayton, OH 45440

HOURS

Mon-Thu: 5PM-10PM
Fri-Sat: 5PM-11PM
Sun: 11AM-9PM

Reservations Suggested
937-320-9548

Seven Years in the Making, Jubie’s Creamery Opens Tonight

July 3, 2018 By Lisa Grigsby

A little over six years ago, Julie Domicone’s parents came across a building for sale in Fairborn, Ohio on the corner of Kauffman Avenue and Dayton-Yellow Springs Road. They decided to buy it even though they had no preliminary business ideas, and it was in desperate need of a make-over. As Julie explains it “with my mom’s financial experience and my dad’s entrepreneurial background, it was too good of a deal for them to pass up… so they didn’t. I was a junior in high school at the time just starting to apply for colleges. While I always knew I wanted to follow in both of my brothers’ footsteps and become a Buckeye for life, I was not so sure about what I wanted to do post-graduation. The timing could not have been more perfect. What started as a deal that couldn’t be ignored triggered a light bulb to go off over all three of our heads. It just made sense. Together, we would open an ice cream shop.

And finally after years of research, which started by attending the National Ice Cream Retailers Association (NICRA) Convention in 2013 where they met multiple ice cream shop owners and suppliers and then a 3 day trip to Scoop School in St Louis, MO. After that it was a a tour of ice cream machine equipment suppliers, finally selecting a Florida firm that manufactures a 100% US made machine from cast stainless steel.

Next they began the construction phase on the building, doing a complete demolition on the interior and a major redo on the exterior. The windows and doors were replaced, and the entryway was constructed.

While the construction continued, Julie was also moving ahead with the R & D of the ice cream. Researching dairies, and hundreds of variations of vanilla made with beans sourced from Mexico, Indonesia, Madagascar, and Tahiti. They recruited friend and family and hosted blind taste tests until they developed Jubie’s Secret Recipe.

Jubie’s (which is Julie’s nickname) will be offering both hand-dipped ice cream, soft serve and Italian ice, as well as shakes, sundaes, ice cream pops and pints to go.

Finally after years in the making Jubie’s Creamery opens today, July 3rd at 4pm at 471 W Dayton-Yellow Springs Road in Fairborn.

Oregon District Restaurant Wins National Recognition

July 2, 2018 By Lisa Grigsby

The Trolley Stop has been recognized as one of the 10 best restaurants in Ohio by National Elite. This invitation only organization of renowned restaurants, top chefs and professionals mission is to recognize and reward the country’s top industry leaders.

According to their website “Each National Elite Awarded restaurant demonstrates the successful combination of the following:

Flavorful Dishes – National Elite Awarded restaurants serve flavorful and creative dishes. Our Awarded restaurants have thoughtful menus that take patrons on delicious culinary journeys.

Attention to Detail – Our Awarded restaurants are the best for a reason, they pay attention to detail, they care about exciting and satisfying patrons, and they take pride in their plating and presentation. A little meticulousness goes a long way and sets our award recipients a step above the rest.

Dedication & Passion – Our award recipients, comprised of first-class executive chefs and successful restaurateurs, have the finest skills and unparalleled dedication. They take pride in serving culinary classics and pushing the envelope in developing and utilizing new techniques to delight our palates.

Patron Satisfaction – Consumer feedback is important. Your favorite chefs at our Awarded restaurants listen and execute what you like, just how you like it. Our Awarded restaurants take patron satisfaction seriously and maintain top consumer ratings and reviews.”

The Top 10 winners for our state are:

You can decide for yourself by dining at the Trolley Stop in the Oregon District.

Chef Rae Rosbaugh has been raising the quality and variety on the menu and recently introduced a new menu and here are some of the highlights:

SALADS:

NEW– Trolley Berry Salad Green Salad mix, mixed Berries, candied Pecans, and Lemon Vinaigrette *GF, DF, Vegetarian $8/

Other existing salad options:

House Salad Green Salad Mix, Tomatoes, Peppers, Cucumbers, & shredded Cheese *Vegetarian. $4.5

Mediterranean Salad Green Salad Mix, Peppers, Tomatoes, Cucumbers, Feta Cheese, and crispy Garbanzo Beans *Vegetarian . $8

Santa Fe Salad Green Salad Mix, Avocado, Corn Salsa, Tomatoes, Peppers, Onions, Black Beans, and shredded Cheese *Vegetarian . $8

APPETIZERS:
Saag-n-Naan Indian-inspired flavors create the best Spinach dip you’ve ever had! Creamy and delicious, served with warm Naan *Vegetarian $8

Seared Ahi Tuna with Sriracha Mayo *GF, DF $9

Hummus & Vegetables Roasted Red Pepper Hummus, served with seasonal Vegetables
*GF, DF, Vegan $7 add Flatbread $8

Falafel Cakes Grilled Chickpea patties with Flatbread & Tzatziki Sauce or Hummus *GF, Vegetarian. $7.5

Macho Nachos Tortilla Chips with KJB Farms Chorizo, Queso, Black Beans, Corn Salsa, and sliced Jalapenos, served with Salsa & Sour Cream *GF $8

Meat & Cheese Board A selection of Meats, Cheese, & Crackers, garnished with marinated Olives $10

Buffalo Chicken Meatballs That’s right, Chicken Meatballs tossed in Frank’s Red Hot with a Ranch Zigzag, and Celery tidbits ……………………….… $8

SIGNATURE DISHES:

NEW– Pineapple Fried Rice Jasmine Rice fried up with Pineapple, Peppers, Onions, Egg, and Ginger Teriyaki Sauce. *GF, Vegetarian $9

Add Seitan $11, or Chicken $13

Springtime Veggie Bowl Back by popular demand! Sautéed Asparagus, Onion, Peppers, Mushrooms, & Garbanzo beans in Lemon Vinaigrette. Served with Quinoa *Vegetarian $9
Add Seitan ($11) or Chicken $13

BBQ Seitan Plate Grilled Seitan smothered in Trolley Stop’s vegan BBQ Sauce. Served with Coleslaw, Pickles, Spicy Mayo, Chips and Herbie Dip *Vegetarian $8

Fish Tacos Mexi-spiced Mahi mahi, Corn & Black Bean Pico, shredded Cabbage & roasted Poblano Crema, served with Jasmine Rice or Tortilla Chips & Salsa $12

Pork Carnitas Tacos slow-cooked KJB Farms Pork Shoulder, pickled Radishes, shaved Cabbage, Cilantro, and Avocado Salsa Verde, served with Jasmine Rice or Tortilla Chips & Salsa $10

The brunch menu is served Saturday and Sunday from 11am – 2pm and two new waffles have been added to the menu:

Whimsical Waffles

NEW– Sadie Marma-ladie Waffle *Vegetarian Blueberry IPA cornbread waffle topped with orange marmalade, and whipped cream $8

NEW– Mexi-Cali Sally Waffle: KJB Farms chorizo, Trolley corn salsa, and cheddar cheese mixed into IPA cornbread waffle! Topped with homemade spicy tomato jam $9

NEW Mean Green Toast (Vegan) Wheat Toast, topped with Avocado, Cucumber, Sprouts and Sunflower seeds, drizzled with Olive Oil, and served with fruit $8

NEW Sugar, Spice & Everything Nice Toast Wheat Toast topped with Cookie butter, Bananas,

Of course there are plenty more options on the menu including grass-fed beef burgers, soups and sandwiches and don’t forget Spaghetti Tuesday– a Plate of Pasta, with Meat or Tomato Sauce and Side Salad & Garlic Bread after 5 pm every Tuesday for just $8

Trolley Stop is located at 530 E. Fifth Street in the Oregon District.

Kitchen Hours:

Monday – Thursday 11 am – 10 pm

Friday & Saturday 11 am – 11 pm

Sunday 11 am – 9 pm

HAPPY HOUR Everyday – 50% off Appetizers 4-7 pm

Local Eatery’s Take Vacation Time

July 2, 2018 By Lisa Grigsby

Did you know that 65% of Americans plan a picnic or barbecue to celebrate the 4th of July. More hot dogs are eaten in July than any other month of the year, according to the National Sausage and Hot Dog Council (NHDSC). Americans are expected to eat 155 million hot dogs over the July 4th holiday alone. Americans buy 750 million pounds of chicken leading up to the Fourth of July celebrations. Last year we spent $203 million just on condiments for Fourth of July. This is more than the $92 million we spend on chips and $60.3 million we spend on dip. About 68.3 million cases of beer are sold over the Fourth of July weekend, which according to the Nielsen Company, accounts for over 5 percent of the national annual beer consumption.

It’s these kind of numbers that make many restaurants take advantage of this slow time in their to close down, give their staff time off and do some general maintenance on their buildings and equipment that can’t be done while they are open.

Here are some of the local closings we know about that are taking an extended holiday:

Ashley’s Pastry Shop– reopens July 10th

21 Park Ave, Dayton, OH 45419

Providing fresh baked goodness in Dayton, Ohio since 1982. Serving cupcakes, wedding cakes, cookies & more, including gluten-free options.

Bill’s Donuts– reopens Sunday, July 8th at 3pm

268 N Main St, Centerville, OH 45459

Landmark bake shop turning out donuts, cookies, pastries & coffee in an old-fashioned setting.

Company 7 BBQ – Re-opening Monday July 9th at 11am.

1001 S Main St, Englewood, OH 45322

Award winning, slow-cooked BBQ in a friendly, upscale atmosphere with a Drive Through

Franco’s Ristorante Italiano – will reopen on Monday, July 9th

824 E 5th St, 45402Dayton, Ohio

Mamma DiSalvo’s – reopens Friday July 6th at noon

1375 E. Stroop Rd. – Kettering, Ohio 45440

Old-school Italian eatery serving pizza, pasta & other classics, plus wine, in a relaxed setting.

Closing just on the 4th of July:

Branch & Bone
Butter Cafe
Corner Kitchen
Fusian
Hairless Hare Brewery
Jimmie’s Ladder 11
Lily’s Bistro
Meadowlark
Old Scratch Pizza
Oregon Express
Proto
Table 33
Thai9
The Rootbeer Stand- closed Tues, July 3rd & Wed, July 4th
Twist Cupcakery
Watermark
Wheat Penny Oven & Grill

If you know of other restaurants closing down for the holiday, please share in the comments below:

What is a Health Coach Anyway ?

July 2, 2018 By Dayton937 1 Comment

Our new in house Healthy Food guru ! Welcome Jessie !

The Food Adventure Crew is happy to welcome our in-house healthy food guru Jessie Whitesell to our team. She is a loving mom, wife and friend, and brings such positive energy to our group. She will give a much needed spin on Food Adventures.

********* Soooo…. what exactly is a health coach anyway???? **********

DEFINING HEALTH COACH
As the new face of wellness to the Food Adventure Crew, I wanted to take a moment to clarify exactly what a health coach is, how I became certified, and how this career is forging new ground in the allied health care system.

Also known as a wellness consultant, health coaches are certified professionals, offering a fairly new link in the allied health professional network. Together, allied health professionals work in teams to prevent disease and its progression, understand its root cause, and provide a range of direct patient/client care and support.

Specifically, a health coach works with individual clients to create and implement health improvement interventions. At the core, we analyze disease risk and prevention. The goal is to create a balanced approach to holistic health and healing. The work is client-centered, allowing the client to create solutions and strategies that will work best for their unique lifestyle. Working as dedicated advocates, health coaches develop a collaborative relationship with their clients to improve their lifestyle for the better. Time is spent exploring a client’s baseline of how they are currently living their life, what their daily habits are, established routines of living, and analyzing where improvements can be made. Once areas are identified where behavior change and modifications would be beneficial, the client then prioritizes these needs. Together, an action plan is implemented, working toward highly personalized goals set by the client.

PRIORIIZE
Overwhelm is a common theme and setback when working on behavior change. Therefore in my specific work at Jessie Whitesell Health + Wellness, the client creates and prioritizes individual action steps. The focus is only on one change or new behavior at a time. Once that behavior is underway or possibly mastered, a new behavior then becomes the focus. Implementing these small changes, one behavior at a time, creates the foundation and the building blocks for sustainable habits to living one’s healthiest life.

Discover things like Celery Juice

Through strategies focusing on stress management, proper nutrition, quality sleep, and appropriate exercise and movement, clients are asked take a proactive approach towards controlling their own health. Clients are educated and encouraged to develop a growth mindset and create lifestyle changes that promote well being for long term wellness.

THE PSYCHOLOGY OF HEALTH
Within my first two years of working in the fitness industry as a personal trainer, I quickly recognized that my background in counseling psychology was a huge attribute to how I was effectively working with my clients. Behavioral change was clearly going to be a necessary part of my work if I wanted to be effective. I soon explored all of the health coaching certifications and chose the American Council of Exercise Health Coach Certification. ACE is the only organization whose health coaching certification is accredited by the National Council on Certifying Agencies (NCCA). This distinction means the certification has been officially recognized by the Institute for Credentialing Excellence as a credential whose holders are competent professionals in the field of health coaching.

Currently, there is no licensure requirement or standardized set of education to become a health coach due to zero state or national accrediting organizations governing the practice of health coaching. Therefore, it is up to the client or employer to demand this type of education before hiring a coach.

Get the family involved in healthy lifestyles

Jessie Whitesell Health + Wellness has since grown to reach more clients more effectively with these credentials. As well, my work as a certified health coach inspired me to also become a certified behavioral specialist, fitness nutritionist, and autoimmune paleo coach.

I am confident in my practice that I am positively affecting the lives of my clients and their families. I believe that this career path will be growing monumentally in the coming years as the allied health care network recognizes the integral role that health coaches play in creating health and well being in the lives of their patients and clients.

Jessie Whitesell
BA in Education

Ed. Counseling Psychology.

ACE Certified Personal Trainer, Health Coach, Fitness Nutritionist + Behavioral Coach
Certified Autoimmune Paleo Coach

Visit us for new, original Food Adventure articles here, EVERY week on Dayton Most Metro.

Jessie is challenged with feeding an active, busy family and still preparing healthy meals

You will see some new healthy tips on here …

Get your kids involved in healthy habits

Sweet Potatoes and Eggs..

Stuffed Peppers

A Hungry Health Coach !

Ready For Some Wicked Watermelon Summer Fun?

June 28, 2018 By Lisa Grigsby

What screams summertime refreshment more on a hot, humid day but a watermelon. And if you’re like me, you’ll feel the need to have an adults only watermelon. I think my friends are disappointed if I show up at a summer party now without a Watermelon in my hand. Here’s another thing about the melon you might not know- scientists say watermelon has ingredients that deliver Viagra-like effects to the body’s blood vessels and may even increase libido.

I’m not making that up- check out the June 30, 2008 issue of ScienceDaily. Anyway, below please enjoy some fun ways to get your fruit and some fun for the summer!

Tips For Spiking Your Watermelon:

Locate the bellybutton of your seedless melon (where the stem was attached) and cut a hole big enough that your liquor bottle will fit in.
Use a skewer to poke down into the melon in all directions to create channels for the liquid to run down.
Insert your bottle in the watermelon and let it absorb as much of the liquid as it can. This works best with a plastic liquor bottle. If you have a glass bottle, you may need to support the bottle so it doesn’t fall out. The alcohol choices are endless- I’ve done this with flavored vodka’s (I’ve used peach raspberry and tutti frutti-if you haven’t been to the liquor store lately- the flavor choices are amazing) rum, tequila and everclear. You could also use a watermelon schnapps. I don’t recommend spiced rum, but it’s all personal preference. I’m thinking about trying a champagne or prosecco next.
Ideally you’ll allow the absorbing to go for about 24 hours in arefrigerator or ice it down in a cooler if space is an issue. Of course, when I don’t plan in advance, I’ve done this about an hour ahead, but you’ll usually only get about a cup or two of liquor in the watermelon- but it’s still pretty good!
Put the watermelon in a pan when you go to cut it, so you can keep all the yummy juice to drink!

Need help in picking the best watermelon- check out this video filled with good tips:

If you’d prefer your watermelon in a cocktail format, well by all means. A quick google search will find you zillions of concoctions but I can vouch for these as being tasty and pretty easy to make. These recipes are also a great way to use up leftover watermelon.

Watermelon Sangria from Food & Wine

- 1 bottle dry white wine
- 6 oz vodka
- Ice
- 2 pounds seedless watermelon, peeled and cubed, plus 1/2 pound watermelon cut into balls with a melon baller and skewered on picks
- 4 ounces triple sec or Cointreau
- 4 ounces Citrus Syrup (equal parts sugar and water boiled down with 2 inch strip of lemon zest and 2 inch strip of orange zest

In a blender, puree the watermelon cubes. Pour through a fine strainer into a pitcher. Add the white wine, vodka, triple sec and citrus syrup. Stir and refrigerate for at least 2 hours. Stir again, then pour the sangria into ice-filled white wine glasses and garnish with the skewered watermelon balls. Makes about 6 drinks

Vodka and Watermelon Cooler from epicurious.com

3 pounds watermelon, rind and seedsdiscarded and the flesh cut into pieces,plus thin slices of watermelon for garnish
1/2 cup vodka
1/4 cup Triple Sec
3 tablespoons fresh lime juice

In a blender purée the watermelon pieces and strain the purée through a very fine sieve set over a pitcher, discarding the solids. (There should be about 2-1/3 cups juice). Stir in the vodka, the Triple Sec, and the lime juice, pour the cooler into long-stemmed glasses filled with ice cubes, and garnish each drink with a watermelon slice. Makes about 8 drinks.

Summer Hoedown from CHOW

- 1 (6-pound) seedless watermelon, rind removed and cut into large dice
- 2 tablespoons granulated sugar
- 1/4 cup maraschino liqueur- a relatively dry liqueur with a subtle bitter-almond flavor

4 (12-ounce) bottles white beer, such as Hoegaarden, chilled

Set a fine-mesh strainer over a large bowl; set aside.Place half of the watermelon in a blender and blend until liquified, about 1 minute. Pour through the strainer into the bowl and scrape a rubber spatula against the inside surface of the strainer to push the juice through until only pulp remains. Discard the pulp and set the strainer back over the bowl. Repeat with the remaining watermelon. (You should have about 6 cups of juice). Add the sugar to the juice and stir until dissolved, about 2 minutes. Refrigerate until chilled, about 1 1/2 hours, or until ready to use. When ready to serve, transfer the chilled juice to a 3-quart container. Add the maraschino liqueur and beer and stir gently to combine.

Watermelon-Tequila Cocktails
From Bobby Flay

1/4 cup water
1/4 cup granulated sugar
8 cups diced seedless watermelon (1 pound)
1/4 cup fresh lime juice
1 3/4 cups blueberries
3/4 cup lightly packed fresh mint leaves, plus 8 sprigs for garnish
1 1/4 cups silver tequila
Ice

In a small saucepan, bring the water to a simmer with the sugar and stir over moderate heat until the sugar is dissolved, about 1 minute; let the sugar syrup cool. In a blender, puree the watermelon until smooth. Set a fine-mesh strainer over a bowl and strain the watermelon juice, pressing gently on the solids to extract as much juice as possible. Discard the pulp. In a large pitcher, combine the sugar syrup with the lime juice, blueberries and mint leaves. Using a wooden spoon, lightly muddle the blueberries and mint Add the watermelon juice and tequila. Refrigerate until chilled, about 2 hours. Pour the cocktail into tall ice-filled glasses. Garnish with the mint sprigs and serve. Makes about 8 drinks.

Watermelon Margarita

4 cups (1-inch chunks) seedless watermelon
3/4 cup tequila
1/3 cup Triple Sec (orange-flavored liqueur)
1 tablespoon sugar
2 tablespoons lime juice
2 cups crushed ice
Lime slices for garnish

Place frozen watermelon, tequila, Triple Sec, sugar, and lime juice in a blender, process until smooth. Add ice, and process until smooth.

Cheers!

We’d love to hear about your favorites, too. Please share your favorite recipes with us in the comment section below!

Original Chappys Location To Close

June 27, 2018 By Lisa Grigsby

It was one of the first local bars to embrace the craft beer craze when it opened it’s West Alex-Bell location in 2007. Chappy’s, owners Dave and Lori Camplin announced tonight on their facebook page that they will be closing the Moraine operation and concentrating on the Centerville store:

Our lease is up and Saturday will be our last day at this location. We are moving everything to our Centerville location 7880 Washington Village Drive. We will be open 7 days a week at 11am and will have Trivia on Monday, 2 for $24 dinners on Tuesday and Pint Night on Thursdays. All gift cards are good at the Centerville location and all the beer club cards will be transferred. Dave and I will be here Saturday night so hope you can stop in for a great beer or 2 (seriously help us kill some kegs so we don’t have to move them!!) and share some great memories of the place that started it all!!

The newer Chappy’s opened in May of 2015 and is almost twice the size of the original, with 340 seats, a large patio and a private room that holds up to 70 guests.

Auntie Anne’s Pretzel Nation Creation Winner

June 26, 2018 By Guest Contributor

Image courtesy of Auntie Anne’s

From June 19-25, fans were able to vote online to select the next limited-time flavor to be offered at Auntie Anne’s locations nationwide. The Pretzel Nation Creation, which ran in conjunction with the chain’s 30^th birthday celebration, allowed pretzel lovers to choose from ten birthday-inspired flavors.

On Tuesday, June 26, Auntie Anne’s announced that Birthday Cake was the winner, narrowly defeating Caramel Apple Crème Brûlée. The new Birthday Cake Pretzel will be available in stores for a limited time this fall.

“The second annual Pretzel Nation Creation competition has been the icing on the cake for our 30^th birthday celebration,” says Meredith Wenz, Auntie Anne’s director of marketing. “It’s fitting that our fans marked the occasion by choosing the Birthday Cake Pretzel. It’s going to be a pretzel unlike any other, and I invite all of you to stop by your local Auntie Anne’s to try it this fall.”

The final tally:

Birthday Cake: 79,641 votes
Caramel Apple Crème Brûlée: 78,979 votes
Red Velvet Cheesecake: 38,154 votes
Cookies & Cream: 31,245 votes
Tiramisu: 16,542 votes
Chocolate Coconut: 16,191 votes
Pineapple Upside Down Cake: 15,121 votes
Chocolate Covered Cherry: 9,314 votes
Cotton Candy: 8,748 votes
Lemonade Cake: 7,211 votes

In last year’s inaugural Pretzel Nation Creation, voters chose from a variety of unique flavors, ultimately selecting Sriracha over flavors like S’mores, Taco, and Dill Pickle.

This article originally appeared on BakeMag.com, June 26, 2018 by Brian Amick

Wedge Salad with Homemade Bleu Cheese & Bacon

June 26, 2018 By Dayton937 Leave a Comment

Hello foodies !

Want an easy to do salad that will cool your tastebuds and refresh your energy during these warm summer months? Well, Food Adventures has a simple, yet delicious treat for you in this month’s recipe feature.

The Big Ragu has always had a love for a crisp wedge salad. The snap of that iceberg lettuce and the toppings that sing to the soul.

Let start with a recipe for a homemade Bleu Cheese dressing that will knock your Aunt Connie’s socks off…

HOMEMADE BLEU CHEESE DRESSING

Ingredients:

7.5 oz bleu cheese

2/3 cup milk

2/3 cup sour cream

½ cup mayonnaise

½ cup white wine vinegar

3/4 teaspoon sugar

1/2 teaspoon garlic powder

¼ tsp Salt

¼ tsp ground pepper

1 tsp worchestire

1/4 tsp wasabi

1 tsp honey mustard

Directions:

Combine all the ingredients into a bowl and mix thoroughly until smooth

WEDGE SALAD with HOMEMADE BLEU CHEESE DRESSING AND BACON CRUMBLES (serves 6)

Ingredients:

Head of lettuce

6 strips of bacon, cooked crispy

Bleu Cheese Crumbles

Directions:

Peel one outer layer of the Lettuce Head, then cut in half

Cut each half into 3 equal size wedges

Crumble bacon into pieces

Drizzle with homemade bleu cheese dressing, bleu cheese crumbles, and top with bacon pieces.

We hope you enjoy this fun salad this summer. It goes great with a chilled glass of white wine.

Thank you for reading our Food Adventure article. We can be found each and every week here on Dayton Most Metro with a new, original article featuring area eats. We are Dayton’s favorite food blog for over 10 years. Click here to like us on FACEBOOK.

Feel free to browse the photos below and leave any comments you may have.

The salad is great as stand alone or part of a dinner

Use a teaspoon of this in your dressing …..

Wedge with Bleu Cheese and Bacon

Leo Bistro to Reopen July 11th

June 25, 2018 By Dayton Most Metro

The Dayton Art Institute has announced plans to partner with Ohio company AVI Foodsystems, Inc. to bring a new dining concept to Leo Bistro at the museum. The Bistro is set to reopen on Wednesday, July 11.

“After reviewing a number of options, we are excited to partner with AVI Foodsystems, Inc. as Leo Bistro’s new manager, offering a new model that will best meet the needs of museum guests and the downtown community,” said The Dayton Art Institute’s Director & CEO Michael R. Roediger. “Beginning July 11, Leo Bistro will be open during all regular museum hours, offering a variety of fresh food and drink options.”

Leo Bistro will feature a fast casual concept, serving freshly made Boar’s Head deli sandwiches, soups, and bakery items from Boosalis Bakery of Centerville, as well as proudly serving hand-crafted Starbucks coffees, other specialty beverages, and a selection of beers and wines. Leo Bistro’s new selections and extended hours are being added to better respond to customer feedback and interest. Museum members will continue to receive a discount on purchases at Leo Bistro.

AVI Foodsystems, Inc., based in Warren, Ohio, is America’s largest, family-owned and operated food and hospitality provider, serving clients in the business, education, healthcare and leisure sectors. Celebrating nearly 60 years of continued success, AVI continues to grow and expand into new geographic markets and business segments.

“Thank you to everyone for your patience during this transition,” added Roediger. “We hope you will visit for lunch, a snack, or a cup of coffee, and that you will meet friends and business colleagues often at Leo Bistro.”

According to the DAI, “each month there will be 1 or 2 featured sandwiches using that month’s featured meat. For the month of July the featured meat will Bourbon Ridge Ham, and we should have more info on the sandwiches and upcoming features in the next few days.”

On an ongoing basis some of the featured sandwiches and salads may be:

The Tuscan Sandwich (rosemary sundried tomato ham, sundried tomatoes, asiago cheese, lettuce,)
Authentic Italian (genoa salami, pepperoni, provolone, ham, sundried tomatoes, lettuce)
Ovengold Turkey (turkey, imported swiss, lettuce)
The Rodeo (London broil roast beef, Vermont cheddar, lettuce, onion, horseradish sauce)
Turkey Cobb Salad
Chef Salad
Chicken Caesar Salad

For more information about The Dayton Art Institute and Leo Bistro, please visit the museum’s website at www.daytonartinstitute.org or call 937-223-4ART (4278).

A New Mural for Fifth Street Brewpubs 6th Birthday

June 22, 2018 By Dayton Most Metro

Fifth Street Brewpub recently partnered with Dayton Inspires to create a new Dayton Inspires mural. The mural series is intended to spark enthusiasm about Dayton that reflects the city’s growth and culture. The mural is the fourth addition to the series and will be located at the Fifth Street Brewpub. The mural will be completed this Saturday, right before the pub hosts their 6th birthday party celebration.

To prepare for this event, Dayton Inspires is hosting an Instagram competition on Saturday to raise awareness about the celebration. To compete, participants will travel to the four mural locations around Dayton, ending at Fifth Street Brewpub for their birthday celebration.

Participants must take a picture at each mural and put the four pictures into an Instagram collection post. In addition, the post must tag the location as Fifth Street Brewpub and use the #DaytonInspires hashtag. The winner will be picked the following Monday and be given a Dayton Inspires gift box along with a $25 Brewpub gift card.

To make it easier for participants to travel to each mural location, Link Dayton is offering a discount code to be used for their bikes on Saturday. The code is 6238 and can only be used at the kiosks.”

The Other Locations of the murals can be found at:

Cannery Loft Apartments: 500 E 3rd St
Courthouse Square outside of the Catapult Creative office

The Oregon District: E 5th St on the side of BRIM

Dayton Inspires is a local, Dayton-based public works project that incorporates the community of Dayton to be involved with the care of their city. It’s in partnership with UpDayton and aims to revolutionize the perception people have of the Miami Valley and of Dayton. It’s not just a trend, it’s a movement. It was created to spark enthusiasm through social campaigns, which reflect
growth, opportunity, and positivity within the Dayton region. They intend to inspire the community, recognize and share culture while uniting people across the area so they can be proud in being called a “Daytonian.