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Dayton Dining

Lefty’s Eats & Espresso Now Open

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LEFTY’S EATS & ESPRESSOLocated in the center of downtown Fairborn at 2 West Main Street, Lefty’s Eats & Espresso opened their doors late last week. Offering coffee, latte, cappuccino and espresso, they are more than just a coffee shop.

Owner  Lawren Williams, who ran Williams Eatery in Yellow Spring for 10 years before shutting it down, shared his vision with us for a locally owned eatery that offers clean eating, from locally sourced vendors. His place will offer fresh soups and unique flavors on the menu.  You won’t find a deep fryer in his 25 seat restaurant, but his salad and sandwich menu will give you lots of options.   He shared that since opening last Thursday, “I am overwhelmed by the support and positive response that we have received so far.”

Here’s just a sampling of his  menu:

SANDWICHES:

Green Goddess — roasted red pepper hummus, fresh spinach, avocado, tomato, cucumber, on toasted sundried tomato bread —
Whole 6.99. Half 3.99. (LP2) 3.49

Jamaican Jerk Chicken Salad Sandwich — fresh made jerk chicken salad, fresh greens, tomato, toasted swirled honey wheat bread— 
Whole 6.99. Half 3.99. (LP2) 3.49

Big Ham & Gouda — made with smoked ham, smoked gouda cheese, fresh greens, tomato, on toasted italian white bread —
Whole 6.49. Half 3.49. (LP2) 2.99

Carnitas Grilled Cheese — seasoned slow roasted pork, southwest jack cheese, green chiles, lime aioli, on grilled hearty white bread — 
Whole 7.99. Half 4.49. (LP2) 3.99

Black Bean and Quinoa Grilled Cheese — black beans, quinoa, feta cheese, tomato, on grilled sun dried tomato bread —
Whole 7.49. Half 4.49. (LP2) 3.99

Santa Fe Chicken Grilled Cheese — chicken breast, southwest jack cheese, chipotle aioli, fresh tomatoes, and green chiles, on grilled sun dried tomato bread — ​
Whole 7.49. Half 4.49. (LP2) 3.99

Steak and Mushroom/Onion White Cheddar Grilled Cheese — made with aged beef, sauteed mushrooms & onions, white cheddar cheese, house-made horseradish sauce, on grilled hearty white bread — Whole 8.99. Half 5.99. (LP2) 5.49

Reuben — corned beef brisket or roasted turkey, sauerkraut, dressing, on grilled rye bread —
Whole 8.99. Half. 5.99 (LP2) 5.49

Cubano — seasoned, slow roasted pork, smoked ham, provolone cheese, lime aioli, and pickles all on a grilled hoagie bun —
Whole 7.99 half 4.99 (LP2) 4.49

*Lefty’s Pick 2  —  (LP2) allows you to choose two halves at a cheaper cost; e.g., half a sandwich and half a salad = more bang for your buck

 

Salads:

Caribbean Shrimp Salad — made with shrimp, fresh salad greens, mango, tomatoes, carrots, onion, sunflower seeds, topped in housemade creamy tropical rum dressing —
Whole 10.99. Half 6.49. (LP2) 5.99

Lefty’s Caesar Salad — fresh greens, tossed in Caesar dressing, and topped with chicken, parmesan cheese, and croutons —
Whole 9.99. Half 5.49. (LP2) 4.99

Southwest Chicken Salad — crisp salad greens, and then topped with chicken, avocado, tomato, onion, cheddar cheese and roasted corn pepper black beans, chipotle ranch dressing —
Whole 9.99. Half 5.49. (LP2) 4.99

Asian Chicken Salad — fresh salad greens, then topped with chicken, apple, carrots, tomato, onion, crunchy chowmein noodles, seasame ginger dressing, drizzled with peanut sauce —
Whole 9.99. Half 5.49. (LP2) 4.99

Steak House Salad — crisp salad greens, topped with aged beef, cheddar cheese, tomatoes, onions, croutons, steakhouse dressing —
Whole 10.99. Half 6.49. (LP2) 5.99

Tuna Salad and Melon — fresh tuna salad served with a quarter of melon — 
Whole 6.99. (LP2) 5.99

Turkey Bacon Spinach Salad — fresh spinach, turkey breast, bacon, feta cheese, tomatoes, croutons, maple bacon dressing —
​Whole 10.99. Half 6.49. (LP2) 5.99

Lefty’s, which Williams shared is named after his father, has booth seating as well as a long communal table inside and will also have patio seating.  He looks forward to meeting his new neighbors and he’s excited for the new energy that downtown Fairborn has.

Lefty’s Eats and Espresso will be open from 6am -7pm Monday through Friday, opening at 7am on Saturday and closed on Sunday.

New Melt Bar and Grilled Menu Launchs on April 2nd!

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Melt Bar and Grilled located at the Fairfield Commons Mall,  is rolling out a new menu on April 2nd!  According to a press release from Melt, The Main Menu, Take-Out Menu, Happy Hour Menu, Vegan/Gluten Friendly Menu and Catering Menu will all be looking and tasting even better, including these great new additions and changes:

 

Main Menu

  • BBQ Beef Nachos, Kettle Chips and Dip and The Teenage Mutant Ninja Turtle Cowabunga Melt now available.
  • Boneless pork spare ribs added to the Korean War Pig.

Happy Hour Menu

  • Buffalo Cheese Dip, Happy Hour Quesadilla, Melt Quesadilla and LE Monster Sticks now available.
  • New Happy Hour cocktail menu with more great craft cocktails.
  • Now enjoy Happy Hour at Melt an hour earlier! New Happy Hour times are 3pm – 6pm.

Each month Melt rolls out special features and here’s what’s in store for April:

The Melt Bar and Grilled featured dessert for April is Strawberry Shortcake Bread Pudding, made of homemade vanilla cake bread pudding smothered and soaked with sweet strawberries, then topped with vanilla ice cream, real whipped cream and yummy powdered sugar!

April’s featured beer is North Coast Steller IPA, a resinous and piney IPA brewed for the Steller sea lions because of their declining population. North Coast Brewing Company of Fort Bragg, CA has pledged to help support marine mammal research along the Pacific coast and donates money to this wonderful cause with every beer sold. Melt is thrilled to partner with North Coast to support this tremendous cause. 5.6% abv

The April cocktail feature is the Hurricane Melt, a wonderfully tropical and refreshing cocktail made of Bacardi Rum, Kraken Rum, fresh lime and orange juice, and house-made grenadine. It is perfect for warmer days ahead and will blow you away!

The Harvest for Hunger campaign to benefit the Dayton  Food banks is here and Melt Bar and Grilled encourages all guests to “round up the bill to fight hunger” the weekend of April 27th – 29th. All money raised will be donated directly to Ohio food banks to battle hunger right here at home and all money collected will be matched by Melt. Click here for more information.

Melt is celebrating Old Skool Burger Season with a Snapchat contest! This very special burger-themed Snapchat filter is available at our Independence, Easton and Akron locations throughout the month of April and celebrates the return our classic Old Skool Burgers. Send us your best photos to @MeltBarGrilled for a chance to win a $10 Melt gift card.

Melt Bar and Grilled collaborates with Campbell’s Sweets Factory and will be creating and offering bags of vegan caramel popcorn for sale at all Melt locations. It’s a great item to munch on while you wait, for dessert, or for the ride home. We’ll be launching this campaign with Campbell’s on April 6th which happens to be National Caramel Popcorn Day!

Free Wi-Fi is now available at all Melt Bar and Grilled locations so you can stay connected! Ask your friendly Melt Family member for the password and instructions when visiting any Melt location to log on. And be sure to check out the new video Melt menu online before ordering – meltbarandgrilled.com

Melt Bar and Grilled has introduced a new consolidated menu focusing on  gluten sensitive and vegan guests and it lists items that are or can be made gluten free or vegan. Please be sure to ask to see the menu to make sure your visit meets your dietary needs.

And by overwhelming demand, Melt is now taking reservations at most locations for groups of 12 or more any day of the week!

 

Dayton Hours

Sunday – Thursday: 11am-10pm
Friday & Saturday: 11am-11pm

CLOSED – Easter, Memorial Day, 4th of July, Labor Day, Thanksgiving, Christmas Day
Half days on – Christmas Eve (4pm), New Years Eve (6pm) & Super Bowl Sunday (6pm)

Passover Menu at Meadowlark

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Wiley and the crew at Meadowlark Restaurant, located at 5531 Far Hills Ave. in Kettering, debuted their special Passover Menu tonight and it will run through Saturday, April 7th.  Here’s what they are offering:

 

Early Spring Beet Salad with Herbs, Pistachios and Raisins! Beets, carrots and daikon are cut into long matchsticks and dressed with lemon and olive oil, tossed with toasted herb leaves, pistachios and golden raisins and piled juicily onto a swath of pistachio butter, as in rich nut butter, not dairy. The perfect first course when the weather is finally turning!

Smoked Whitefish Spread with Shaved Vegetables and Za’atar Matzoh
House-smoked haddock blended with cream cheese and a smidge of horseradish makes the perfect savory spread, set atop a salad of herbs with thinly shaved radishes, cucumbers, celery and tomato paired with matzoh baked with a brushing of olive oil and a sprinkling of za’atar, the Middle Eastern herb, sesame seed and salt mix.

Hummus with Spiced Lamb, Pinenuts, Parsley and Chile Oil
Warm, spiced ground lamb on smooth, cool hummus is a real treat, scattered with crunchy pinenuts and chopped parsley, then drizzled with spicy chile oil. Served with raw carrots and matzoh.

Chicken Marbella (pictured above) 
A classic New York roast chicken recipe, and just as good as it was when it took the Upper West Side by storm in 1982. Developed by a tiny food shop called The Silver Palate, the chicken is marinated in oil and vinegar along with capers, garlic, olives and prunes, then dusted with brown sugar and braised in white wine for an irresistible briny-sweet flavor. Served with the pan juices rice and broccolini.

“Everything Crusted” Salmon with Yogurt Sauce- Salmon Filet Crusted with an Everything Bagel Crust minus the bagel!

Red Wine and Onion-Braised Beef Brisket with Horseradish Gremolata
Beef brisket roasted slowly in wine and stock with onions that take on flavor and melt into the juices is the kind of supper that warms you from the inside out. Minced fresh horseradish, lemon zest and parsley is a delicious variation on traditional gremolata, brightening up the long-cooked meat with a jolt of freshness. Crispy Yukon potatoes, sautéed roasted carrots and asparagus and plenty of the to-die-for juices accompany.

Chocolate Coconut Meringue Cake
Thin layers of meringue packed with organic coconut are stacked and covered in bittersweet French chocolate ganache for the grown-up Mounds bar of your dreams.

Chocolate-Tahini Ice Cream Pavlova
Ben’s homemade chocolate-tahini ice cream sits on a crisp meringue base, drizzled with a rich banana caramel, flanked with slightly sweetened tahini sauce and strewn with a sesame seed-almond crumble. A riot of textures with wonderful sesame front and center.

Meadowlark’s Hours:

Monday            Closed
Tuesday – Thursday 11:30am – 9:30pm
Friday11:30am – 10:00pm
Saturday11:30am – 10:00om
Sunday Brunch  10:00am – 3:00pm

For reservations call (937) 434-4750

Dayton Pays Tribute to Franco

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Restaurant Entrance

Dayton has lost a friend.  Franco Germano, the restaurateur who started an iconic Italian eatery in Dayton 41 years ago, passed away this past weekend.  The 73 year old had bravely battled cancer over the past couple of years.  He never let up, he never quit.  He even visited his hometown in Italy recently.  Franco was a one-of-a-kind with a personality as big as his work ambition.

Dayton is paying tribute to Franco today, Wednesday March 28th, we will toast Franco and all are invited.  The event will be held at 5pm at FRANCO’S ITALIAN RESTAURANT, 824 E 5th St, Dayton, OH 45402

Click here to see Franco’s obituary and funeral arrangements scheduled for April 2nd and 3rd, 2018.

The Big Ragu last visited with Franco at a retirement party for his longtime bartender/server Rick Busch.  It was quite a Food Adventure.  We got to sit and spend a couple of hours talking with Franco, and we were grateful.  If you have ever had a conversation with Franco, then you know what we mean when we say it was priceless.

 

HERE’S THE SKINNY on the LIFE OF FRANCO GERMANO:

— Franco was best known for his “Franco’s Italian Restaurant” which he opened in 1976.  It has been an anchor in the Oregon District ever since.

Franco with 2 of his grandchildren

— Franco Germano was born in Italy and immigrated to the U.S. in the 1960’s.  After a stint in the United States army, he began washing dishes at a local restaurant.  But he had dreams of one day opening his own place, with his own family recipes.

—Franco’s hometown was Duronia, Italy.  He had a huge aerial photo of his hometown on the wall of his restaurant which he referred to often.

— The native Italian was a very active member in various parts of the Dayton sports community.  His passion for playing soccer led him from adult leagues  to helping coach at Carroll High School.  Franco was also a football fan and was known for his passion for the Cincinnati Bengals and legendary tailgate parties.  He supported his favorite  local sports teams like the Dayton Dragons and UD Flyers Basketball as well.

—His restaurant is known for his “World Famous Spaghetti Dish,” which is an olive oil based mushroom sauce tossed in pasta.  Manicotti, Lasagna, and Calamari are other favorites on the menu.

Wed March 28th, 2018 5pm Francos restaurant will celebrate

SIDE NOTE FROM THE BIG RAGU:
Being a fellow Italian it was always fun seeing Franco.  I met him first in 2000, but had only started talking to him in the past few years.  He treated me like he knew me his whole existence.  We would talk about our family roots in Italy.  Franco would ask me questions about my heritage and I would ask him questions about Italy.  If we weren’t talking food or family, we always talked Bengals, Flyers Mens Basketball and local golf courses.  We also chatted about other local Italians we knew and the circles where most Italians hung out.  Franco was always very happy to hear how much we enjoyed his food.  I loved watching him cook on Living Dayton, and we talked about cooking recipes frequently.  He usually had a joke or a phrase during the conversation that was a memorable piece of advice.  It was fascinating to hear his life stories and I tried to learn from his experiences.  Our humble blog pays homage to a Dayton legend.  Thank you Franco, for over 4 decades of dedication.  We will miss you.

Follow Food Adventures on FACEBOOK HERE.

Enjoy our gallery below of great memories of Franco’s.

Franco’s World Famous Spaghetti

The Front of the legendary Franco’s

Italian Beer- Cheers to Franco’s accomplishments!

Another Italian Beer – here is the Franco! Salut!

Cheese Ravioli

Hometown Photo

Pasta and hot pepper flakes

Seating in the bar area

Calamari and toast

Dessert

Opened Oct 26 1976, over 4 decades of success!

Manicotti at Franco’s

 

 

10 ?s with Chef Aaron Watson

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There’s a new face in the kitchen at the Dayton Convention Center, Chef Aaron Watson.  Technically he’s employed by Spectra by Comcast Spectacor, who handles the food service for the Center.

Prior to his recent move to Dayton Watson was the Executive Chef of Babalu Tapas and Tacos in Lexington, KY.  Owner Al Roberts described Watson as “very talented and energetic and outgoing with the public.”   He also described Watson as “very emphatic about working with local suppliers and  he built invaluable relationships with producers of local agriculture.”

Chef describes himself  as an over achiever, with hands on experience managing high volume kitchens, which is a good thing since his first big event in his new kitchen at the Convention Center will be the 2018 Delta Sigma Theta Debutante Ball this weekend for over 1000 guests.

Watson earned his Associates of Applied Business in Hospitality Management as well as Restaurant Marketing, Professional Chef and Human Resource and Management Certifications from Cuyahoga Community College in Cleveland.

 

To help you get to know the new Chef in town, we asked him to answer our 10 ? interview and here’s what he had to say:

 

Duck Breast/Five Grain Rice Pilaf/Lemon Sabayon/Citrus Balsamic/Asparagus

What is your favorite ingredient to cook with?

Duck

What ingredient do you dread?

Vegetable Base…!

What’s your favorite dish to make?

Ossobuco

What’s your favorite pig out food?

Tacos

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

I’ve only been in Dayton for about 2 weeks. But I look forward to seeing what the food scene has to offer.

What’s your best advice for home chefs?

Volunteer to cook for a weekend at a local fine dining restaurant. It will be a life changing experience

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

Will Smith, Kim Jong Un, Dalai lama, Linda Blair. Reason: Pure entertainment value!

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

Eddy Tancredi

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

Biking, Hiking, Camping, Bush craft

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

A fellow cook at the time had been working very long hours for over a week. Mainly shifts he had picked up to gain extra money. Stress was surmounting due to him working a second job and also holding the position of Pastor at a local Church. One night he comes over to me and asks if I can close his station so he can leave early. I told him I had been busy all night and have a lot to do closing my station already. He asked several other people to no avail. He then began yelling that no one will help him and then completely freaked! He started throwing hand fulls of baked potatoes into the oven with cans of Vegaline, threatening to blow us up. He than began slinging pans of ketchup and bbq sauce all over the walls while yelling about us not being a team. One of the cooks ran off the line in fear to get a manager from the FOH. At that point, the cook then scurried to gather all the hotel pans from the floor, emptied the oven of potatoes and pan spray. Then he ran in the back to the mop sink, grabbed the water hose and sprayed all the sauce off the walls, squigied the floor and stood in front of his station as if nothing ever happened? The manager finally comes back to the kitchen with an anxiety filled expression and sees everything running as usual. That was the day we all realized just how crazy Ed actually was! Things never felt quite as safe after that…

Going Vegan, Going Out

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When my girlfriend and I committed to going vegan in 2014, we were concerned about where to eat out in the Dayton area. Turns out, Dayton is very vegan friendly (and more vegan friendly than a lot of other Midwestern towns). Most restaurants have some vegan option, be it a black bean burger, portabella sandwich, or hummus, but over the last 3-4 years, we’ve found a list of places in the Miami Valley that are very vegan friendly, either with a dedicated vegan menu or by making a few easy substitutions to menu items. Below are our frequent haunts, but this list is by no means exhaustive.

 

The Most Important Meal of the Day

Vegan Almond Joy Muffins

Start your day off right with a plant-based breakfast. There are a variety of places for vegans to brunch in the Miami Valley.

Although you might not suspect it from their name, Butter Café (1106 Brown St; Dayton, OH 45409) features an array of breakfast staples, including the best vegan pancakes in Dayton. And their lunch menu stars one of the Midwest’s tastiest vegan Reuben sandwiches.  As of March 30th, 2018, the Café also offers a late night walk-up window on Fridays and Saturdays.

 

Christopher’s oven roasted root vegetables and blistered tomatoes over pesto linguine. Garnished with fresh Italian parsley and pecans.

Christopher’s Restaurant and Catering (2318 E. Dorothy Ln.; Kettering OH 45420) has been a cornerstone of the Dayton area’s vegetarian and vegan set for years. While many establishments offer a tofu scramble, our favorite is the one at Christopher’s. And also Christopher’s has a full lunch and dinner menu and every Wednesday from 5-9pm, Chef Don prepares a new vegan special.

 

For an active weekend, start with brunch at Yellow Spring’s Sunrise Café (259 Xenia Ave; Yellow Springs, OH 45387). They feature a number of vegan breakfast plates, but make sure you try their homemade breakfast patties—they are unlike any other local vegan sausages. After eating, spend the day exploring Glen Helen or ducking in and out of the shops in town. If you find yourself still in the area at dinnertime, head back to Sunrise for their vegan dinner entrees as well as their craft cocktails.

 

Grub With A Pint

Lucky’s roasted red pepper linguini with fresh spinach, tomato and white onion. Topped with fresh basil.

Speaking of drinks, our favorite vegan-friendly establishment is Lucky’s Taproom & Eatery (520 E 5th St; Dayton, OH 45402).

Lucky’s does pub grub at its best and offers a large selection of both vegan and non-vegan dishes, as well as one of the best craft beer lists in town. They have a dedicated vegetarian grill and deep fryer, make their own seitan, garbanzo bean burgers, and quinoa patties, and grow much of their own organic produce. In late 2017, Lucky’s added faux chicken to their menu, updated their bread selections so that all breads are vegan, and made other menu updates to enhance their vegan selections. While the seitan cobra burger is an old favorite, I now gravitate towards the vegan chicken and waffles, while my girlfriend  craves the vegan friend chicken sandwich smothered in buffalo sauce and vegan cheddar. Not up for a full meal? Try the seitan nuggets or the vegan chili cheese fries. They also have reliable vegan selections for weekend brunch and feature Meatless Mondays specials every week.

Hairless Hare Brewery, located near the Dayton airport in Vandalia, is a great spot for pint before or after a trip out of town. About a year ago, they rolled out a vegan pizza line, making it a great spot for vegans and non-vegans alike.

Spent Grain Grill, located within Warped Wing Brewing Company’s taproom (26 Wyandot Street; Dayton, OH 45402), also features vegan-friendly pub food. Their loose grain sandwiches, made with spent brewing grains, are an innovative meat-free alternative to loose meat sandwiches. Or try one of their tacos. And don’t forget the tots.

 

 Last summer brought Melt Bar and Grilled to the Fairfield Commons mall. This Cleveland-based regional chain offers vegan (and non-vegan) grilled cheese sandwiches and makes many of their own vegan proteins, such as their seitan, tofu bacon, and vegan meatloaf. Their regular menu flags a lot of vegan options, but ask for the vegan menu,which extends the vegan selections and provides a lot of items you might not think can be made vegan. Don’t pass up the vegan Buffalo wings with vegan ranch.

The delicious vegan cheeseless “marinara” pizza with added veggies including lemon vinaigrette dressed arugula (ask that the dressing is kept dairy free) from Old Scratch Pizza, located at 812 S Patterson Blvd, in Dayton can hit the spot if you’re craving a pizza.

 

Trolley Stop in the Oregon District, (530 E 5th St; Dayton Ohio 45402) They have a great vegan red beans and rice and some really nice seitan, especially in their tacos.

 

Vietnamese Noodle Salad with grilled tofu.

Dressed Up Vegan

Looking for something fancier than pub food? Check out Meadowlark Restaurant (Lamplighter Square Shopping Center, 5531 Far Hills Ave; Dayton, OH 45429). Although their dishes skew omnivore, their revolving menu always includes one high-end vegan entree, and the knowledge staff is adept and helpful at navigating possible substitutions to ensure a high level of choice in dining. Stay for dessert—Meadowlark makes their own vegan peanut brittle and vegan ice cream that is amazing.

 

Wheat Penny Oven & Bar in the Oregon District (515 Wayne Avenue; Dayton, Ohio 45410) is the sister restaurant to Meadowlark and specializes in high-end pizzas, as well as plated entrees. Start your meal with the eggplant fries (just skip the yogurt sauce). All of their unique pizzas can be made with vegan cheese (including vegan cashew ricotta). Not feeling pizza? Try the cauliflower t-bone, which is poached, then grilled like a steak.

Polenta & Roasted Mushroom Ragout | caramelized fennel | roasted oyster mushroom | roasted tomato | creamy vegan polenta at Corner Kitchen

Corner Kitchen (613 E 5th St; Dayton, OH 45403), also in the Oregon District, is another vegan fine-dining staple. Like Meadowlark, they cater to all dining preferences, but they do a fantastic job of labeling dishes that can be made vegan and/or gluten free. A variety of small plate options pepper the menu, but for dinner, we like the polenta & roasted mushroom ragout.

Though Mudlick Tap House is fairly meat-forward, they also offer a great vegan option worth seeking out. Leave the cheese and aioli off the White Bean Tabbouleh Burger, or opt for a full entrée with the Sweet Potato and Kale Curried hash.

 

For the International Palate

Many international foods can be made easily vegan, especially Indian, Pho, and Middle Eastern. Similarly, most Mexican restaurants have vegetarian sections on their menu and can be made vegan by leaving off the cheese and sour cream. We like the taco salad and veggie huarache at Taqueria Mixteca (1609 E 3rd St; Dayton, OH 45403) or the veggie fajitas at any of the area El Rancho Grande restaurants (multiple locations).

Nanya Cafe combo plate

Dayton’s only Ethiopian eatery, Nanya Café in Dayton at 5214 N. Main Street, is a great option for delicious fresh vegan dining. The owner herself is vegan, and happy to help you explore the menu.  The Ethiopian coffee she serves up is also a don’t miss.

Thai food can also easily be made vegan, since most Thai restaurants include tofu as a protein choice. Thai 9 (11 Brown St; Dayton, OH 45402) offers the broadest vegan selection, since they never use fish sauce and have mock chicken and mock duck in addition to tofu. Thai 9’s atmosphere makes it an easy upscale dinner or lunch choice, even with non-vegan friends.

Singapore Noodles at Siam Pad Thai

For take-out Thai, we usually stick to Siam Pad Thai (3027 Wilmington Pike; Kettering, OH 45429). They do use fish sauce and egg, but will happily leave them off and the dishes don’t suffer as a result.

Arepas & Co now has several locations around town and offers a variety of vegan options. The vegan empanadas a great late-night treats, but don’t skimp on the platters with the fried plantains.

Food Trucks and Quick Food 

Several area food-trucks carry notable vegan options. Try Harvest Mobile Cuisine’s falafel fusion, which is a blend of burger and middle-eastern (but skip the tzatziki sauce). Drunken Waffle makes a throwback to childhood—vegan corn dogs, and Zombie Dogz carries vegan hotdogs in both their food truck and their storefront (1200 Brown St #150; Dayton, OH 45409). Although Pa’s Pork is an unlikely name for a truck with a great vegan option, they regularly offer BBQ tofu worth seeking out.

 

In addition to being a great place to pick up ingredients for cooking at home, 2nd Street Market (600 E 2nd St, Dayton, OH 45402) hosts several restaurants with vegan options, including The Chef Case and Azra’s Mediterranean Cuisine.  

 

Bibibop bowl

Vegans already know that Chipotle is a quick vegan staple, but a couple of other local fast casual restaurants also feature vegan-friendly grab-and-go cuisine. Fusian’s (multiple locations) roasted tofu replaces raw fish in their sushi rolls, and their company ethos is very vegan-compatible. The newly opened Bibibop Asian Grill (1200 Brown St; Dayton, OH 45409) also offers hearty fare with lots of fresh veggies in their take on a traditional Korean staple. Or try the very similar Kupbop at 3011 Woodman Drive in the Kettering Town Center.

 

 

Because Vegans Need Dessert, Too

Plant-based baked goods used to be trickier to find. Not anymore. We’ve already mentioned Lucky’s extensive vegan menu and it should be no surprise that they frequently carry vegan dessert. Butter Café also sells vegan cupcakes and cookies (we get them to-go and eat them at home later, since we’re always full from breakfast).  Whole Foods is a vegan shoppers dream, and we always opt for their vegan donuts and vegan ginger snaps as a snack while we shop.

Vegan Hazelnut Mocha Torte & a Vanilla Bean Gibraltar at Ghostlight Coffee.o and eat them at home later, since we’re always full from breakfast).

Need to caffeinate? Treat yourself to a cookie or muffin along with your vegan latte at Ghostlight Coffee (1201 Wayne Ave; Dayton, OH 45410). They have their own production kitchen and make a variety of baked goods, including vegan pies for the holidays (those are special order, so watch their Facebook page for details.)

And finally, treat your sweet tooth with a cupcake from Purely Sweet Bakery (3375 Dayton-Xenia Rd; Beavercreek, Ohio 45432). Once occupying a booth in 2nd Street Market, they’ve now moved into their own space in Beavercreek. You can special order cupcakes (including lemon cheesecake, buckeye, and more) and they do great cakes, including wedding cakes.  You can also  find them at Dorothy Lane Markets around town.

Other Resources

Dayton has a diverse and broad vegan community, so two other resources that we’ve found helpful are the VeganDayton Facebook and Meetup group (www.meetup.com/vegandayton) and Happy Cow. The Facebook group provides vegan tips, support, and events in a non-judgmental format. We’ve found it to be a fantastic source of news, including restaurant specials and food events. Happy Cow’s website offers a more comprehensive list of vegan and vegan-friendly places in not only the Miami Valley, but also across the country. Combined with a vegan filter on Yelp, we’ve used it to find fantastic vegan grub everywhere we’ve traveled.

 

Updated in March 2018.

Easter Brunch Options 2018

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On Easter Sunday leave your candy at home and hop on down the bunny trail to one of these restaurants serving up brunch or  lunch. Most require or strongly recommend reservations, so make yours as soon as possible.  This top section includes eateries with plated options, then scroll on down to see the buffet brunches.

Breakfast with the Easter Bunny

Butter Cafe
April 1 @ 7:00 am – 3:00 pm

The Easter Bunny will be here from 7am-3pm with us   Our eggs are always local and free range, our…

Find out more »

3 course Easter Brunch

Carvers Steaks and Chops
April 1 @ 11:00 am – 3:00 pm
$35

The three-course Easter brunch includes one choice from each course. Soup or Salad course: lobster bisque, spinach salad with honey…

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Ellie’s Restaurant Easter Brunch

Ellie’s Restaurant & Bakery, at the Mills Park Hot
April 1 @ 8:00 am – 2:00 pm

This restaurant inside the Mills Park Hotel will be serving raspberry almond pancakes, smoked ham benedict and special bakery delights…

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Special Easter Menu

The Golden Lamb
April 1 @ 11:00 am – 6:30 pm

This historic, nationally-renowned restaurant is hosting a special Easter menu, including delicious drinks like Bumbleberry Soda and Maple Peach Spritzer.…

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Easter Sunday – Brunch & Fried Chicken Dinner

Lily’s Bistro
April 1 @ 10:00 am – 9:00 pm

Join Lily’s for Brunch and Fried Chicken dinner on Easter Sunday, April 1st! Brunch is from 10am-3pm and then Chicken…

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Fleming’s Prime Steakhouse & Wine Bar
April 1 @ 10:00 am – 5:00 pm
$47

On Easter Sunday, join us for a three-course brunch starting at 10am, including a special children’s menu. Bring the whole…

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All You Can Buffet Brunch’s

Easter Brunch

The Caroline
April 1 @ 10:00 am – 2:00 pm
$26

Join us for Easter Brunch at The Caroline on Sunday, April 1st for a delicious Easter Brunch from 10 am – 2 pm!…

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Easter Day Brunch Buffet

View 162 Restaurant & Lounge at Crowne Plaza Hotel
April 1 @ 10:00 am – 3:00 pm
$28.95

We will be hosting our annual Easter Day Brunch Buffet, on Easter Sunday, April 1st from 10 am- 3pm. We…

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Easter Brunch Buffet

The Florentine Restaurant
April 1 @ 10:00 am – 2:00 pm
$14

You asked we listened, we are open for Easter Brunch Buffet featuring all your favorites and more. $14 per adult…

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Corks & Forks Food Adventure At Archers

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Archer’s-Kettering is hosting a Food Adventure Wine Dinner on April 19th and we are calling it “CORKS and FORKS.”

Today the chefs at Archer’s have confirmed a final menu for the event.

GET TICKETS NOW – Seated is limited to the first 40 tickets sold.

“CORKS and FORKS”
4 COURSES, 4 WINE PAIRINGS Just $40
(Menu subject to change)


THURSDAY MARCH 29th 6:30pm
ARCHERS KETTERING, 2030 E. Dorothy Ln, Kettering

FIRST COURSE:
BANGING SHRIMP and SPINACH DIP – Made with 3 cheeses

SECOND COURSE:
GRILLED ROMAINE HEART CAESAR SALAD: – Served with shaved Parmesan cheese and grape tomatoes. We may showcase Archer’s “Cardinal” dressing.

THIRD COURSE:
BEEF TENDERLOIN: – Served with a wild mushroom red wine sauce, on a bed of mashed potatoes.
(possible Salmon option for those who do not like steak)

FOURTH COURSE:
APPLE CRUNCH CAKE – Apple Pie topped with brown sugar, yellow cake, and mixed nuts.
(Key Lime pie option for those with nut allergy)

Wine pairing information to be announced later..

TICKETS MAY BE PURCHASED ONLINE BY CLICKING HERE…

Again, seating is limited and once seats are gone, they are GONE !

“CORKS AND FORKS”
THURSDAY APRIL 19th 6:30pm
ARCHERS KETTERING, 2030 E. Dorothy Ln, Kettering

 

 

Submarine House Announces Pink Ribbon Girls Nights!

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The charity minded owners of the Submarine House and their employees are at it again.  This time they are calling it “PRG Nights.”
The first event is FRIDAY MARCH 23rd and will benefit Dayton’s Pink Ribbon Girls charity.  The Pink Ribbon Girls are known for supporting women in the Miami Valley who are dealing with breast cancer.
Last year Submarine House raised $30,000 for the Pink Ribbon Girls during their “Super Duper Cheesesteak Challenge” events.  The challenge is back and the PRG events are kicking things up a notch.
How do you say ?
During March, April and May, Submarine House will pass the torch to 6 of their bar and grills, hosting a different PINK RIBBON GIRLS NIGHT at each location.
Here are the dates of the PRG nights:
March 23- Vandalia Location at 7850 North Main St
April 6- Centerville Location at 503 Miamisburg-Centerville Rd
April 20- Beavercreek Location at 3195 Dayton-Xenia Rd
April 27- Troy Location at 14 N. Market St.
May 11- Hilliard Location at 2459 Hilliard Rome Rd
May 18- Huber Heights at  5376 Taylorsville Rd

Come out to PInk Ribbon Girl Nights at Submarine House

Submarine House is also running a  “Round it Up Campaign” at all locations through the end of the contest June 9th.  On every restaurant bill there will be a line where you can “round-up” the nearest dollar, and it all goes to Pink Ribbon Girls. 
The main goal is to boost fundraising efforts and raise as much money to fight Breast Cancer and help local families dealing with this illness.
HERE IS THE SKINNY on PINK RIBBON GIRLS NIGHTS at SUBMARINE HOUSE:
—Each benefit will run from 6-8pm on the Friday nights listed above.
—Raffle prizes featuring a gift basket and a few rustic signs will be given away
— A 50/50 drawing will be held during the event.
Also, there will be some extra special moments at each night, where Pink Ribbon Girl ambassadors will tell their own personal stories of dealing with breast cancer.  That will be followed by a 15 minute “lightning round” of the text to donate program.  Our goal for each lightning round is $1,000!

Submarine House – come eat cheeseteaks and help charity

Beers on Tap !!

$30,000 to PINK RIBBON GIRLS in 2017

Super Duper Cheesesteak Challenge finalists !

Will you help this cause?  Please consider coming out and supporting a local charity with results that have affected dozens of families for the better.

Cheesesteaks and charity.. come hungry, come thirsty and leave fulfilled !
The Food Adventure Crew will be at the Centerville event April 6th and hope to see you there !
The Super Duper Cheesesteak Challenge is going on now and the finals are June 9th.. Can you qualify?
Also, Food Adventures will again host a Super Duper Cheesesteak challenge qualifying night some time in April or May  – stay tuned to Dayton Most Metro for the date!

Wandering Griffin Rolls Out A New Menu

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Wandering Griffin,the 10,000-square-foot brewpub that opened in late 2016 at the former Quaker Steak & Lube space off Colonel Glenn Highway, across from Wright State University rolled out a brand new menu this week. With an emphasis on  fresh, locally sourced ingredients here’s a look at the new menu:

SNACKS
House Nuts – 6 GF / V
Cashews, Glazed, Roasted

Charcuterie – Market Price GF
Locally Cured Meats, Cheeses, Baguette

Fresh Cheese Curds – 9 V
Fried with Southwest Ranch

Poutine – 11.5
Fresh Cut Fries, Fresh Cheese Curds, Pulled Pork, House Beer Cheese, Beef Gravy
Add Egg – 1

Coconut Shrimp – 13.5 GF
Butterflied Shrimp, Coconut Shavings, Chipotle Lime Aioli

Pickles – 8 V
Tempura Fried, Horseradish Ranch

Wings – 11.5 GF
Grilled, Buffalo Dry Rub

Scallops – 15.5 GF
Pan Seared, Tomato Bruschetta

Old Bay Crab Cakes – 15
Lump Crab Meat, Remoulade Sauce

Black Bean Hummus – 9 GF / V
Corn Salsa, Pita Chips

Fried Cauliflower – 8 V
Tempura Battered, Herbed Sour Cream

SALADS

House Salad – 7.5 GF / V
Mixed Greens, Feta Cheese, Pickled Onions, Porter House Dressing

Caesar Salad – 7 V
Parmesan Garlic Croutons, Parmesan, IPA Caesar Dressing

Wedge Salad – 7 GF
Iceberg Lettuce, Smoked Gouda, Tomato Bacon, Ranch or Blue Cheese Dressing

Add Chicken 5 | Add Steak 11

SANDWICHES

Griffin Burger – 13.5
Black Angus Patty, Fried Onion Rings, House Beer Cheese, Bacon, Lettuce, Tomato

Wandering Chicken Sandwich – 13.5 Fried Free Range Chicken Breast, Avocado Mayo, Lettuce, Tomato

Cuban Sandwich – 13
Roasted Pork, Ham, Swiss, Mojo Sauce, Chipotle Mustard

Pulled Pork Sandwich – 12.5
Slow Roasted Pulled Pork, Coleslaw, Brioche Bun

Grilled Cheese – 11.5 V
Triple Stacked, Seared, Cheddar Parmesan, Gouda, Swiss, Tomato Bisque

TACOS

Tacos GF
Corn Salsa, Cotija Cheese, Corn Tortillas
Pork 11 | Fish 13.5 | Veg 10.5SNACKS

SOUPS

Soup of the Day – 3/cup 5/bowl
Tomato Basil Bisque – 3/cup 5/bowl V

PIZZA
Gluten Free Crust Available

Classic – 13.5 V
Roma Tomatoes, Fresh Basil

Griffin Meatzilla – 15
Ham, Bacon, Pepperoni, Sausage

Chef’s Pie of the Week – 15

ENTRÉES

Crab Cake Entrée -27
Pan Seared, Roasted Cauliflower,

Radicchio Slaw

Fish-N-Chips – 16
Deep Fried Cod, Tartar Sauce, Coleslaw

Vegetable-N-Chips – 13.5 V

Top Sirloin – 20 GF
7oz, Garlic Mashed Potatoes, Chef’s Seasonal VegetablesAdd Sautéed Mushrooms – 1
Add Blue Cheese – 1

Herb Roasted Chicken – 17
Free Range, Garlic Mashed Potatoes, Chef’s Seasonal Vegetables

SIDES

Cole Slaw – 3
House Salad – 4
Caesar Salad – 4
House Fries – 4
Chef’s Seasonal Veggies – 4
Garlic Mashed Potatoes – 5
Mac and Cheese – 5

DESSERT

Bread Pudding with Ice Cream – 8
Wandering Cookie with Ice Cream – 8
Vanilla Ice Cream – 5

BEVERAGES

Rishi Teas – 2.5/iced 2/hot
Iced Ceylon Black Tea, Hibiscus Berry Tea

Soda 2
Pepsi, Diet Pepsi, Dr. Pepper, Mountain Dew, Diet Mountain Dew, Sierra Mist, Lemonade

GF – Gluten Free V – Vegetarian

 

You can visit Wandering Griffin at  3725 Presidential Drive in Beavercreek

Mon – Fri 11am   kitchen closes 9 . 10

 

Monday – Thursday 11am -9pm
Friday 11am – 10pm
Saturday 4-10pm
Sunday open for brunch from 10-3, regular menu til 9pm

For more info: (937) 956-5216

CJ Chan Quietly Enters Year 8

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Inside CJ CHan’s Bar on Alex Bell Rd.

An unsung restaurant has developed a solid following over the past 7 years.  The restaurant is the locally owned CJ Chan on Wilmington Ave, with a second thriving location on Alex Rd for the past 2 years.

Recently, we have heard more and more fellow foodies ask us to meet at CJ Chan for dinner or lunch.  We have obliged, and after eating there about a dozen times in the past 10 months, our Food Adventure crew understands the attraction.  If they don’t get you with a sauce, they will get you with the sushi boss.

 

HERE’S THE SKINNY on CJ CHAN:

— This mom and pop restaurant opened up in 2010 at 536 Wilmington Ave in Dayton, and 2 years ago on 2747 W. Alex Bell Rd in Moraine/Centerville.

Full Sushi Bar

— The menu features CHINESE and JAPANESE cuisine, so you can try the best of both worlds, made by local chefs.  From Sushi and Hibachi to Szechuan dishes and Crab Rangoon, the menu has something for everyone covering the food spectrum of 2  countries.

— Both CJ Chan locations are small, seating about 40, but the dining room size is perfect for an intimate lunch and the crowds seem to flow quickly in and out.  Both locations have sushi bar seating as well.

— This eatery has some of the friendliest, most attentive service staff in town.  Sometimes there may be a slight language barrier, but overall, the service is very impressive.

Egg Roll and Spicy Shrimp dish

— The hours are great for early lunches or later dinners:
Mon – Thu: 10:30AM–10PM
Fri – Sat: 10:30AM–10:30PM
Sun: 11:30AM–10PM

— We just found out that they have a second menu at the Wilmington Ave location called the “Hot Pot” Menu.  It features, chicken, beef or seafood hot pots for $18-$20.  Are they soups? Are they just hot bowls of food? Guess what we will be having next visit …. ?

But what dishes are the best of the best on this extensive Asian Menu?  Food Adventures is here to sort it out for you on our patented MUST EATS list.  Grab your chopsticks and a napkin, because these aren’t fusion menus, they are 2 separate Chinese and Japanese full menus.. Here we go …

 

MUST EATS at CJ CHAN:

— THE EGG ROLLS:
We don’t know why, but the distinct flavor of these egg rolls are delicious. Mostly cabbage and wrap, the hand rolled appetizers have some spice in them that we find delicious and addicting.  Definitely take time to splash the egg roll inside with soy sauce and dip it in sweet and sour sauce.  You have to ask for that sauce, or they will bring you duck sauce.  Trust us, the sweet n sour sauce is night and day better than  the duck sauce.

Kani Salad

 

—THE KANI SALAD:
Incredibly refreshing mound of shredded cucumber, crab and touched off with hot mayo and vinegar mix with crunchy sprinkles on top.    Fun to eat with chopsticks, this appetizer will bring a smile to your face.  If you love crab, this appetizer is for you.  A perfect way to start your meal, it is an essential part of a successful visit to CJ Chans.

 

— SALMON TERIYAKI BENTO BOX LUNCH:
This bento box has it all for a great lunch.  The salmon is grilled to perfection.  Other bento box items include a California Roll, White Rice, and Salad.  It is priced right and filling option for a nice lunch.  They serve you a nice piece of salmon as the highlight to the meal.  Don’t forget to dip thjat California roll in wasabi and soy sauce.

 

—GENERAL TSO’s SHRIMP:
A great twist on a dish normally used with chicken.  It is a breaded shrimp dish with a hot and sweet browninsh sauce.  Typically served along with broccoli, they serve it with cucumber slices.  This was one of our all time favorite dishes at CJ Chans.  Great flavors in this Chinese dish.

—SASHIMI LUNCH:
This is for the serious sushi lover.  You get a bento box with 8 pieces of raw fish chosen by the sushi chef.  Also served with a California Roll.  This is a great deal and a steal at 9.55 for lunch.  You also get white rice and a salad in the bento box too.  In the past they have given us fish like salmon, tuna, white tuna, tilapia, octopus, and yellowtail.  Get a side of soy sauce, pout it in the small sushi soy dish, add the wasabi, stir it in and dip the fish into that.  This is PURE heaven …  Amazing, because the fish is so fresh it melts in your mouth.

 

—THE TRIPLE ROLL
Absolutely fantastic combination of Tuna, Salmon and avocado.  It is the best sushi roll at CJ Chan and one of our all time favorites anywhere.  Do you love raw fish?  This roll is for you and not for the squeamish.  It is a great deal because they pack a lot of salmon and tuna into this roll.  If you are not doing our wasabi and soy sauce dip to finish this off, then  you are missing half of the taste.

Teriyaki Salmon Bento Box

The key to CJ CHAN is to find your sauce and experiment with various dishes until you find your favorites.  Since the menu is so extensive, the sauces will lead you to the promise land.  Lunch is the best deal of course, due to better prices.  The sushi is a fantastic option and cannot be missed on any visit.  Both locations are great, but the busier lunch crowd is on Wilmington Ave, the bustle in and out and there is usually not a wait, but it comes close.

So stop in at Alex Rd or Wilmington Ave and experiment for yourself.  Make that sushi chef work his magic, and keep the bento boxes coming.  You will love it !

Food Adventures is a local Dayton area food blog that focuses on Miami Valley food places.  We have no rules, and eat it all,  We have a weekly article feature right here on DaytonMostMetro.com  Follow Food Adventures on Facebook for lots of food photos and fun by clicking here.

Please feel free to browse the gallery below, for more on CJ CHAN !

 

The Triple Roll

Sashimi Lunch at CJ Chan

Wilmington Ave Location

Dipping Spicy Salmon

Coconut Jello

Crab Rangoon

Great Sushi

Unreal Sushi Rolls

General Tso Chicken

Gyoza

Honey Chicken

Lunch deals are the best bang for your buck

CJ Chan – Wilmington Ave

Sushi

up close

Bento box

Bar Area

Spicy Tuna

Avocado Much

Spicy sushi roll

Mongolian Chicken

Fried Shrimp

Triple Roll

HIbachi Chicken

Sesamie Chicken

Fried Wonton

Rice

Miso soup

Norturo Roll

Teriyaki Salmon

Spicy Salmon

sashimi bento

10?’s With 2018 Chef Showdown Champ Crystal Coppock

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The judges with Crystal.

The third times a charm for Wheat Penny Chef Crystal Coppock.  On Sunday afternoon at The Dayton Home and Outdoor Living Show, before a standing room only audience,  Crystal took her mystery bag of Marrow Bones, Gorgonzola Cheese, Bacon and  Angel Food Cake, enhanced by her special anchovy butter and some ingredients from the Whole Food Pantry  and created the winning dish, as judged by James Beard Award winning Chef Anne Kearney, former C’est Tout owner Dominique Fortin and Nestle Corporate Executive Chef George Sideras.

Crystal, a Dayton native, has been been cooking since her childhood. What started as a hobby quickly turned into the passion which paved the path to her eventual career.

Crystal’s childhood memories of the kitchen revolve around her grandma, Clarine Baldwin. She can recall standing at her grandma’s side as Clarine would cook Southern family favorites from scratch, such as chicken and dumplings or cornbread. Crystal was completely enamored by Clarine’s ability to transform things as simple as flour and eggs into healing and delicious meals which would then be celebrated by family and friends.

Qualifying round of Chef Showdown with Crystal, Rae Rosbough and Jon Mezera on Sat, March 17th

Crystal would later go on to pursue Culinary Arts at the Miami Valley Career Technology Center in Clayton, Ohio, graduating in 2008. She worked in several kitchens, both corporate and local before eventually finding her place as Sous Chef at Wheat Penny Oven and Bar. The passion for food and people displayed at Wheat Penny by its owners Elizabeth Wiley, Elizabeth Valenti, and Dave Rawson resonated with Crystal.  The message is simple and powerful: Cook great food for great people. 

After entering the showdown in 2016, making it the finals in 2017, in 2018 Crystal walked away with the $500 grand prize and bragging rights.  Right after her win, we asked her to answer our Chef 10 Questions and here are her answers:

What is your favorite ingredient to cook with?

2017 Chef Showdown Finals

 
I’m a huge fan of fish.  It’s so versatile, but also requires some technique to execute properly. Additionally,  I really enjoy using vinegars, they can breathe a new life into some pretty dull things. 
 
What ingredient do you dread?
Oh man, I truly don’t know.  I don’t care for chicken breast, but I can’t say I dread it. 
 
What’s your favorite dish to make?
I love making fresh pasta,  equally I love sauce making.  I care a lot about texture and depth of flavor. 
 
What’s your favorite pig out food?

Cooking at Wheat Penny

Dips of all kinds.  I’m a sucker for a good guacamole.
 
What restaurant, other than your own, do you like to dine at in the Miami Valley?
Corner Kitchen,  without a doubt. 
 
What’s your best advice for home chefs?
Challenge yourself and accept that you’re going to mess some things up.  Cooking should be fun, and you should explore it. 
 
If you could invite any 4 guests to a dinner party who would they be and why?
Hmmm… I don’t have a good answer for that.  I really enjoy sharing food with people, that’s why I do this work.  So really,  anyone who genuinely appreciates good food. 
 
Who do you look up to in the industry and why?

Marysa & Crystal – photo by Megan Powell


 A lot of people, but in particular Dave Rawson. He is so knowledgeable but very modest.  I try to model my management style after him.  He’s a really spectacular chef and mentor. 

What do you do in the Miami Valley on a day off?
I hang out with my wonderful wife,  Marysa and we like seeing movies,  going to dinner,  going to museums or just hanging on the couch with our dog. 
 
Share a kitchen disaster, lucky break or other interesting story:
Well, who could forget about the time I forgot the sauce during the first chef showdown? I’ve learned a lot about focus since then.  

 

First Day of Spring Freebies

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Who cares if the weather forecasters are predicting snow for the first day of spring.  Celebrating with a frosty treat has become tradition to welcome in the season and here are some of the eateries that are offering you free deals:

Start Spring Off Right—with FREE Italian Ice!

Every year Rita’s  celebrate the first day of spring by giving away free Italian Ice. That’s right, for over 20 years they’ve treated each and every Guest to a free Italian Ice. It’s a Rita’s Tradition. Just their way of kicking off the season—and spreading a little happiness.

Get your FREE Italian Ice from Rita’s on  Tuesday, March 20 from noon to 9 pm at 3371 East Stroop Road in Kettering, just west of The Greene.  The first day of spring only comes around once a year, so make it delicious!

 

What better way to celebrate the return of (hopefully) warmer weather than with a free ice cream cone?

Dairy Queen agrees and is giving away free ice cream cones to celebrate!

Participating non-mall Dairy Queen and DQ Grill & Chill locations across the U.S. will celebrate the Fourth Annual Free Cone Day on Tuesday.  Ice cream fans will enjoy a free small vanilla soft serve cone with the signature DQ curl on top (limit one per customer while supplies last). At the same time, participating locations also will collect donations for local Children’s Miracle Network Hospitals. Last year,  Dairy Queen contributed nearly $300,000 in one day for local hospitals.

To celebrate the beginning of spring, DQ is offering a free small vanilla cone tomorrow
And one to look forward to:
Free Cone Day at Ben & Jerry’s  will be on Tuesday, April 10, so be sure to mark your calendars and grab your friends!

3 Advance to Tomorrow’s Chef Showdown Finale

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For the 3rd year in a row nine of Dayton’s best upcoming Chefs competed in a chopped inspired cook-off as part of The Dayton Home and Outdoor Living Show a the Dayton Convention Center.  In the Chef Showdown contestants were given a mystery bag with 4 ingredients, the use of the Whole Foods Pantry and 20 minutes to cook an appetizer to present to the judges panel. They were also given the option to bring a special ingredient of their own to add to the fun.  Also on hand to assist with the event, two students from the Ponitz CareerTechnology Center Prostart Culinary Program, Chris and Jasmine, pictured here in the red shirts.

 

In the 11am round from left to right Chef Aaron Braun from Wheat Penny,  first time competitor Chef Jansen Trotman of Lily’s Bistro  and Chef Aimee Plesa from Bargo’s  were faced with a mystery bag that included: Shell on White Shrimp, Cream of Mushroom, Canned Jack Fruit and Preserve Lemons.

 

Left to right dishes from:

Aimee Plesa
Secret Ingredient: Warped Wing Beer

Jansen Trotman- secret ingredient n/a

Aaron Braun
Secret Ingredient:  Asian BBQ Sauce

 

Judging Round One- The Big Rabu, Steve Milano, Ann Roberts and Laura Rea who chose to advance to the finals from Round One- Aaron Braun!

 

In Round 2  Chef Mariah Gahagen from Wheat Penny,  defending Champion  Maria Walusis from Watermark and newcomer to the Showdown, Chef  Timothy  Skiber from the UD Marriott’s Dewberry 1850 had the challenge to create a dish with Andouille Sausage, Vanilla Wafers, Bitter melon and Maple syrup.

Pictured here left to right:

Tim Skiber’s dish using a special ingredient lent to him by Chef Maira -bourbon

Chef Maria’s taco’s
special ingredient: spicy pepper jelly

Chef Mariah’s deconstructed gumbo with her special ingredient

 

 

 

Judging this round, Chef Aaron Watson, the new executive chef at the convention Center and foodies  Kevin Rankin and Ann Roberts.  Moving forward to the finals from Round 2 – Chef Maria Walusis

 

In round three Chef Jon Mezera from Table 33, Chef Rae Rosbough from Trolley Stop and Chef Crystal Coppock from Wheat Penny opened their bags to find  Pork Belly, Blue Berry Granola, Frozen Kale and Rose Water.

 

Pictured left to right:

Jon Mezera’s eggroll made with his special ingredient black garlic

Rae’s special ingredient were Indian spices

 

Crystal’s soup made with her special ingredient- Anchovy butter

 

 

Round 3 was judged by foodies Ann Roberts, Laura Rea and Kevin Rankin and all 3 judges felt this was the toughest round of the day, but after much deliberation they selected Chef Crystal Coppock to advance to Sunday’s finals.

Sunday’s 1pm final round includes the very same 3 chefs that competed in the finals last year, Braun, Coppock and Walusis.  We can’t wait to see who will prevail and walk away with $500 cash and bragging rights for the next year.   Tickets to attend the Home and Outdoor Living Show are $10, come on by and cheer on your favorite chef!  The Chef Showdown is produced by Planned2Give.

Pictured below, the 2017 Chef Showdown Finals.

Hungry Jax Shares St Patty’s Day Recipes

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Whisking the cheese dip

Sometimes it is easier to find a 4 leaf clover than it is to find a good recipe.  Today you are in luck.

Irish or not, you are going to love the 2 recipes offered up this St Patricks day by our own Food Adventure Crew’s resident mom, Jackie.

This month Jax offers up 2 favorites for your tastebuds and the recipes are so easy, you wont need any luck to serve them up !

And guess what?  The two recipes go together!   Faith and begorrah, we have it all right here.

The recipes are GUINNESS BEER CHEESE and FRIED IRISH BOXTYS (POTATO CAKES)

Get on your green apron, it is time to get rolling with the first recipe !

GUINNESS BEER CHEESE:

1/4 c Unsalted Butter

The Cheese dip is Served !

8oz Cream Cheese

8oz Shredded Cheddar Cheese

1/4 c Heavy Cream

1 Tsp Cayenne Pepper (or more to taste!)

1/4-1/2 c Guinness Stout

Melt butter and cream cheese together in medium saucepan on medium heat, whisking constantly until smooth.

Whisk in cream and cayenne.

Once mixture is warm enough to melt the cheese, slowly whisk in shredded cheese. Be prepared to whisk for a while until it is smooth!

Once smooth, slowly add in beer until desired consistence is achieved!
This is best to serve right away. Keep warm on low heat on the stove and stir frequently. You can make it a day ahead of time however it won’t be as creamy but it will still taste great!

***********************************************************************************************************************************
Now, our girl Jax gives us recipe # 2

Frying up the Potato Cakes

FRIED IRISH BOXTYS (Potato Pancakes):

1 large russet potato peeled and chopped into 1 inch cubes.
1 large russet potato peeled to be grated
1/4 cup white onion grated
1 3/4 cups cups all-purpose flour
1 tsp baking powder
1 tsp Kosher salt
1 cup butter milk
unsalted butter for pan

vegetable oil for frying

Boil and mash chopped potato (you can add a tbs of salted butter while mashing).
Grate second potato after completing mashed potatoes (if you do this step too soon, your potato shreds will brown).

Combine together in a large bowl the potatoes and onion.

Dip it

In a second bowl, combine your dry ingredients (flour, baking powder, salt).
Add the dry ingredients to the potato bowl and mix thoroughly.

Slowly mix in buttermilk, being careful to mix only until just combined (just like pancakes!).

On a griddle set to medium heat, melt butter and scoop out 1/4c of batter. Flatten with a spoon and cook until light golden brown. Flip and cook again until light golden brown.
Allow pancakes to cool and cut into 1/4s.
Heat vegetable oil to medium hot and fry Boxty’s until golden and crisp.
Dip in beer cheese and enjoy!
*********************************************************************************************************
This is a great combo to make on St. Patrick’s Day morning! Add in a side of eggs, roasted brussel sprouts,and some corned beef!
There you have it Dayton foodies ! We share another couple of incredible tastes for this holiday.
Have fun and be safe this St Patricks Day !
Expect a weekly article for the Food Adventure crew EXCLUSIVELY right here on Dayton Most Metro.

Delicious

May the road Rise to Meet ya !