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Thanksgiving Tricks, Healthy Tips and Trivia!

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It is TURKEY TIME !

It’s turkey time again, so listen up foodies and party hosts.  We have some fun ideas for you to consider this year to make your Thanksgiving the best possible Food Adventure.

Now for the gobbleteegok…

TRICKS:

—A fresh turkey should be cooked in 1 to 2 days.  Frozen turkeys defrost in the fridge in 2-3 days.  If you need to thaw it faster, submerge it in cold water for 30 minutes per pound until defrosted.

—When baking a turkey, allow 15 minutes per pound to cook, or 4 minutes per pound if you deep fry

Carving up some turkey

—Your turkey is done when the inner thigh meat reaches a temperature of 165 degrees.

—DON’T carve your turkey right when it comes out of the oven, let it rest 30 minutes before you carve it.

—Have a tight budget? Get a whole chicken instead of a turkey and save some money.

—To get fluffy mashed potatoes, some people add baking soda !

Chef Houses Upside down cranberry cake

—Avoid a soggy pecan pie crust by layering the bottom of the crust with a some pecans.

—Have young kids?  Spell out your expectations for their behavior and bring them a compact activity like coloring or mazes.  This will help your kids stay still at the adult or kids table.  Let them play outside, supervised to burn off energy.  If the kid acts up. calmly remove them from the room and discipline them as not to disrupt others meal.

—Did you overcook your turkey? Place sliced turkey into a pan and cook 10 minutes at 300 degrees in an inch of broth, serve on the tray.  No one will know it was dry.

—Use coiled up aluminum foil under the turkey if you don’t have a rack for your roasting pan.

Bread Pudding

—Time constraint? Put store prepared food in a tupperware container and bring it.  Sinner…..

—Make mashed potatoes in the morning and keep in crock pot set to “warm”. Right before serving, toss in some butter and stir!  Also, add cream cheese and roasted garlic to your potatoes!

—Get kids involved by having them press butter into cookie cutter shapes to be served on plates.  It brings a fun look to the table.

—Glazing your turkey in the last 15 minutes of with Balsamic Vinaigrette gives a crispy skin on your turkey and amazing color.

—Side dishes that are served at room temp and can be done ahead of time. This leaves valuable oven/stove top space.

—Stuffing and au gratin potatoes are great done a day ahead and warmed up before dinner. This really helps save oven space considering they need to cook for an hour usually

 
—No time to brine your turkey?  Soak the turkey for 30 minutes in orange juice to get great results.

The Big Ragu’s 5 pieces of Pie year –  a record

—Hollow out a pumpkin for a serving bowl or an ice bucket for wine!

—Calculate the size of turkey you need by using the 1lb per guest rule.

—Heading to a host’s house? Bring them a short vase with fresh flowers.

—Alone for the Holidays, or don’t feel like cooking?  No worries ! DaytonMostMetro has a list of restaurants that are serving on Thanksgiving Day.  Click here to see the list.

 

The holiday is once a year so enjoy yourself… but for those who don’t want to over indulge, here are some tips:

Ready to bake

HEALTHY TIPS:

—Instead of serving cans of soft drink, offer fruit infused pitchers of water.  This will reduce the amount of empty calories your family is absorbing, while hydrating your relatives.

—For a guilt free day of eating, sign up for the Turkey Trot at Welcome Stadium at 8:45am Thanksgiving morning, and that piece of pie wont feel so bad. They have a 5k or Half Marathon for you freaks.

—Have some fall apples available on the dessert table as an option to pie.

Sweet Potato Casserole

—Switch Cauliflower Mashed Potatoes or Mashed Sweet Potatoes instead of regular potatoes to save on calories

—Use the leftover Turkey Bones and the neck.  Boil and simmer them to make a gelatinous Bone Broth with benefits for your digestive system or future soups.

—Feel free to indulge in proteins and animal fats, the sweets and processed foods is where weight gains happen

—Eat before the party to ensure you don’t arrive hungry and overeat.

—Pumpkin pie has fewer calories than most pies and if you don’t eat the crust, you aren’t doing so badly.

Turkey Leg

—Try serving grilled marinated asparagus and portabellas  with a creamy buttermilk dip with lots of raw veggies too. Marinate the asparagus and portabellas in orange juice, olive oil and garlic. Let sit over night in zip lock bags. Grill in the morning (season with salt of course). Serve with Belgium endive leaves, carrots, celery.

 

—Chef House loves having pickled carrots and zucchini too for ahead of time easy prep on Thanksgiving.  The dip is super easy: light sour cream and mayo, buttermilk, fresh parsley, Housemade chimichurri mix and apple cider vinegar.

 

—Try roasting beets with feta.  Roast the day before, take out hours before to come up to room temp. Toss with feta, lemon or lime juice and fresh herbs. You can add nuts as well.

 
TRIVIA:

—Thanksgiving is always the 4th Thursday in November.

—The age of the turkey that you are eating is usually between 14-20 weeks old.

—The largest turkey ever raised was 86 pounds and was the size of a large dog.

—Local farm Bowman and Landes in New Carlisle raise over 80,000 free range turkeys each year and has been in business since 1948.

Chef House – Ohio has a lot to offer

—Turkey can be substituted for Chicken in almost any recipe.

—In 1882 a wild turkey in Dayton cost $3 at the market, and the poorest Daytonians ate rabbit on Thanksgiving.  Other Dayton favorites purchased for Thanksgiving in 1882 were quarts of Kentucky bourbon for 60 cents, and mince meat pies made with 3 pounds of meat costing a quarter.

— On the West Coast of the USA, Dungeoness Crab is used instead of turkey

—Minnesota raises the most Turkeys in the U.S.

—Abraham Lincoln made Thanksgiving a National Holiday

—Pilgrims did not wear buckled hats.

We have a friends Thanksgiving early November

— In 1813 Ohio first set the 5th of May for a day of Thanksgiving. In Ohio in early times Thanksgiving was not always observed by the people, and not in November.

—Approximately 280 million turkeys are eaten every Thanksgiving.

—Stuffing is what you put inside the bird, and dressing it what you serve and cook outside the bird.

—The first Indian Tribe to celebrate with the pilgrims were the Wampanoag Tribe.  This first Thanksgiving lasted 3 days and took place in 1621.  They didn’t eat turkey, but had duck, deer and pigeon.

—Football was played on Thanksgiving starting with Yale and Princeton in 1876.

Juicy

—Thomas Jefferson thought Thanksgiving was a ridiculous idea for a holiday.

—Turkeys have been known to drop dead at the sound of passing airplanes.

—People eat more on average on Thanksgiving than any other day of the year.

The most important tip is to spend some quality time with family and friends this Thanksgiving.  Take time to realize your blessings and thank the people in your life that you are grateful for…

HAPPY THANKSGIVING from the Food Adventure’s Crew.  Hungry Jax, Chef House and the Big Ragu are grateful for our weekly articles right here that have surpassed #400 recently.

Hungry Jax says Happy Thanksgiving from the DLM kitchen !

We are also grateful to our website followers, the people who attend our food events, charity relations, cooking classes, festivals and our followers on social media approaching 8,000 people.

 

Please “like” our Facebook Page by clicking here and getting more fun food photos from around the Miami Valley !  We are a food blog with a feature article right here on DaytonMostMetro.com each week!

Feel free to browse the gallery below for some more Thanksgiving related photos.

 

Slices of love

shrimp app

Chef House is thankful for cooking with fresh, local ingredients

Turkey breast

DLM Cooking class – Chef House is all smiles

Big Ragu is thankful

Turkey

Moist

A plate of heaven

Leftovers on a pie plate

Jax in her element at The Spicy Olive cooking class

 

Slabs of turkey

Basting a grilled turkey

Big Ragu’s iconic Thanksgiving plate is a work of art

Toxic Taps Local Artist Shon Walters To Create Bar Installation

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Functional Beauty

Toxic Brew Company, in the heart of the Oregon District, has a reputation for supporting local artists—from the murals that flank its outer walls to the revolving exhibits that line its taproom. This Wednesday, November 22nd, Toxic is hosting a pre-Thanksgiving event to unveil its latest permanent piece, a functional yet skillfully crafted tap box that will serve up the brewery’s beers.

 

The new bar sculpture is the creation of local woodworker Shon Walters. Patrons of Toxic will recognize Walters’ work—he created the extensive wooden tap sculpture out of which the bar’s craft cocktails currently pour. Dubbed Vonquola, the existing piece is smooth and exotic looking—almost humanoid, almost molecular. Walters explains that the bar sculpture is “the drunken mother alien who offers her teats of nourishment. She is an ancient female from another world who used to be a nurturing mother to fallen soldiers of the galactic war.”

 

Walters works often blend the fantastic with finely honed craftsmanship. He is a master woodworker with an eye for eclectic materials and an ability to coax seemingly impossible shapes from wood. The artist, who started woodworking in 1992 and turned it into his profession eight years later with the opening of his business, Eccentric Wood, has designed several pieces around town. In just the last year, he has constructed the bar back for Meadowlark, the donor’s plaque for the Neon Movies, and a massive sculpture in Lebanon’s library consisting of more than a dozen intricate yet larger-than-life undulating flowers (a piece that Walters describes as “the flowers’ ultimate devouring of the sun.”)

Walters’ second bar installation at Toxic represents further growth for the bar and a deepening partnership between the artist and the brewer. When it opened four years ago, Toxic Brew Company started with ten taps, installed by owner Shane Juhl. Six months later, Juhl added ten more. After obtaining the extra license to serve guest beers, wine, and liquor, Juhl explains that he was at capacity again: “Twenty taps just weren’t enough and our small walk-in cooler was over capacity.” Juhl turned to the local art community to help him expand his bar.

 

“It just makes sense to support local artists,” Juhl explains. “Their art brings a freshness and character to the walls and space and even better when they are functional. The art is a conversion piece.”

 

It was through Juhl’s existing relationship with local artists that he found Walters. Tiffany Clark and etch, cofounders of the street art project The Mural Machine and regular exhibitors at Toxic, were renting studio space from Walters. They were taken by his delicate forms and the unique fluidity of his wooden pieces, so when they learned that Juhl wanted to update his bar, they introduced him to the sculptor.

 

Juhl was drawn in, too. Shortly after touring Walters’ showroom, Juhl commissioned the Walters to create the tap housing for his craft cocktails. Several months later, Vonquola was christened and put into use, bringing an artistic touch to an area of the bar that is often more functional than creative. “I thought my tap enclosure was respectable until Shon’s gorgeous tap goddess was placed next to my humble wood boxes,” Juhl jokes.

The reception to Vonquola has been overwhelmingly positive, so when it came time for Juhl to update the bar again, Walters was his first pick. The pair have been quietly working for months to prepare the newest addition to Juhl’s bar. Kept secret until now, Walters and Juhl describe the new piece as “Vonquola’s life partner.”

 

Ready now to be hung and to join with its mate, the sculpture’s unveiling takes place at 3:30
on Wednesday, the day before Thanksgiving. The brewery is hosting a party for the unveiling: Toxic’s doors will open at 3, with door prizes for those who arrive before the reveal, special tappings every 30 minutes until 5 pm, and $2 off Toxic pints during the same timeframe.

 

For more information about Walters’ work, see his website  http://www.shonwalters.com. To learn more about Toxic Brew Company, as well as to get directions to the unveiling, visit http://toxicbrewcompany.com. The brewery is located at 431 E 5th St, Dayton, OH 45402.

 

Restaurants Open On Thanksgiving 2017

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Americans consume 736 million pounds of turkey on Thanksgiving Day alone with 40 million green bean casseroles  made each year and over 100,000 people call the Butterball Turkey hotline every November.

This year, nine percent of consumers will eat Thanksgiving dinner out, according to a survey by the National Restaurant Association.  That’s a big jump from six years ago. In 2011, just six percent of those surveyed said they planned to eat out for Thanksgiving.  Of the people who eat Thanksgiving at home in 2017, nine percent said they would pick up parts of the meal. And, four percent said they’d buy a complete meal, either dinner in a box, like the kind Stewart offers, or something prepared locally.

So if you’re one of these planned to let someone else cook your Thanksgiving Dinner, here’s our list of where you can go on Thanksgiving in the Miami Valley in 2017:

 

The Golden Corral
Golden Corral 10am -8pm  $13.99
All your holiday favorites, plus steak and shrimp & everything on the Buffet!
Young’s Jersey Dairy
10:30 am – 6pm  $22.50
Fleming’s Prime Steakhouse & Wine Bar
11am – 5pm 3 court meal $40
The Golf Club at Yankee Trace
11am or 2pm seating $26.95
 Dayton Convention Center
11am-2pm  FREE
No tickets required Free RTA rides
Carvers Steaks and Chops
 @ 11am – 8pm
Turkey dinner & full menu
The Golden Lamb
11am – 6:30 pm  $29.95
Roost Events
11am – 3pm $29.95
Buffet
Mimi’s Cafe
11am – 8pm
Enjoy a 3 course meal  $18.95
  

The Dayton Woman’s Club
Traditional Turkey Buffet

11:30 am | The Dayton Woman’s Club
 
 Harrison’s
12 -6pm
Classic turkey dinner  $17.95
 El Meson    12- 6pm

Latin specialties like Paella Valencia and Coconut Crusted Fish, along with our Roasted Turkey Dinner,
The Wellington Grille
Turkey dinner and menu
4-7pm		 Bob Evans       multiple locations
Roasted Turkey Dinner with pie $14.99
11am – 8pm 
The Wright Place at Fairborn Holiday Inn  11am – 1pm    $27 Hasty Tasty
5am – 6pm Turkey Dinner $10.95
Rob’s Restaurant
10:30am – 6pm  Turkey Dinner $10.99		 Waffle House    multiple location
open 24 hours
Pasha Grill
11am – 8pm
Mediterranean fusion cuisine		 Hollywood Gaming
Enjoy all of your holiday favorites
like turkey, glazed sweet potatoes, pumpkin pie and more for only $9.99
Tanks
6pm – midnight
Turkey, dressing and your choice of 3 sides with a roll and choice of dessert only 16.95. Free coffee, fountain drinks and ice tea.

The 2017 Vote for Dayton’s Best Chili is …

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Beer and Hot Dogs were available at the chili cook off

Dayton’s biggest chili cookoff was Friday night and we have the loving spoonfuls. A charity that helps disabled Miami Valley residents was given an annual budget boost from the 31st annual event.

There were 17 restaurants and amateur cooks vying for the title of BEST CHILI at the AMBUCS Chili Cookoff this weekend, and the results are in. For the first time ever, the people’s choice top 3 matched The Food Adventures top 3 picks. THE WINNERS ARE…..

 

The winner – Buffalo Chicken Chili from Christophers

#1 CHRISTOPHER’S RESTAURANT’S BUFFALO CHICKEN CHILI:
Delicious, melt in your mouth flavors of simmered chicken and the heat of a buffalo sauce, all in a creamy chili. We topped our bowl with a light sprinkle of shredded mozzarella. This recipe was a risk going off the beaten path of traditional chili’s but in this case, it paid off. Chef John always takes time to talk to the Food Adventures Crew, and we congratulate him and Christopher’s on the big win.

 

2nd Place – The sweet chili from The Brunch Club

#2 THE BRUNCH CLUB’S SWEET CHILI:
Big Ragu was loving the cute servers in Bengal’s attire, but the chili stole Hungry Jax’s stomach. An interesting twist on a traditional chili, this one was sweet and thinner than most chilis. The result was a chili that really grows on you with each bite. We found ourselves with raised eyebrows craving more of this sweet stuff. A definite stand out in our book, and second place in the competition.

 

 

Meadowlark’s Chili with Pita chips was 3rd place out of 17 chili entries !

#3 MEADOWLARK’S CHILI with PITA CHIPS:
A traditional chili served with pita chips made in house, and a dab of sour cream.   We also sprinkled a bit of shredded provolone cheese on top.  This was fantastic. The flavor was so good and it was obvious this was a top contender. Perfectly seasoned and simmering, the chili was one of the best we tasted.  In the end, we put them in 3rd place in this tough field of amazing chili.

 

Other contenders:

The Food Adventure crew wanted to give and Honorable Mention to a couple of restaurants that we feel, rounded out the top 5.  They were #4 LONGHORN STEAKHOUSE and #5 SLYDER’s who were close to the top 3.  Both versions were meaty chili’s with beans and the traditional Tex-Mex type hearty chili that Americans have grown to love.

Rita(left) and a friend from Longhorn Steakhouse, keeping Bob Medlin’s memory alive.

Please understand, every single booth had some good chili.  The trick was to have your chili be  absolutely incredible to stand out in a field of good cooks.  The competition was intense, the meat, sauce and beans were flying.  Hot sauces, cheeses, jalapenos, crackers, draft beer and more made for a filling night.

Other Restaurants and Amateur Cooks that participated were in alphabetical order:

BILL’S AMAZING CHILI:
A hearty chili with slices of beef. This was a dark and flavorful chili and our first taste of the day.

BRIXX ICE CO:
Always a contender, they had a delicious shredded chicken chili, that was almost like a soup.

Buckin Donkey Grill is back and serving up great food !

BUCKIN DONKEY GRILL:
We are so excited this awesome restaurant is back. Their chili entry was a tomato based chili with lots of huge sausage chunks.

BULLWINKLES:
A meaty chili with good flavor, this restaurant knows what they are doing. This one is great too, like all of their menu soups.

CLASHMORE MIKE’S:
A Tex-Mex classic chili with beans and the traditional sauce. Good stuff and one of the “prettiest” chilis in the bowl.

DARK HORSE TAVERN:
A good traditional chili with beans, meat and great flavor. We are so glad this restaurant is back again on Byers Rd.

EATON KENNEDY’S CHILI:
Another chili with beans in the traditional sense. They served it with tortila chips,and it was good stuff, from a local cook.

EL RANCHO GRANDE:
A Mexican twist, this chili had a swirl design in it from lots of cheddar cheese. The meat was grind down a lot and the chili had a yellow tin to it. We think it was from spices and cheeses.

FLANNIGAN’S:
A different dark and meaty chili. This was a gamble as the chili had a a very rich deep flavor. Points for uniqueness on this one.

GEORGE’S FAMILY RESTAURANT:

Big Ragu with some attendees raising money for charity

A solid traditional looking chili, with beans. It had some Greek seasoning that made the chili taste unique. The entry was good and ingenious that they passed out their restaurant menus to the tables beforehand.

HARRIGAN’S:
This was a thinner chili and almost like a soup. The flavor was good and the meat was ground down very well. Many of you know that Harrigan’s is know fro their beefy burgers.. so you know the beef chili tasted good.

All ages loved the event

LOS REYES MEXICAN RESTAURANT:
Almost like a “Dayton dip” this thick chorizo chili was very very cheese filled. The result was a yellow colored chili with chunks of meat. It was mild tasting and very different than other entries.

The decision to pick the best entries was a daunting one. All of the chilis were tasty, and went for a great cause. Please visit these fine restaurants that give back to the community. It was a great time and benefited handicapped kids in this area.

Casino games and other fun contests filled the Colosseum.

The night also was filled with BEER, WINE and SOFT DRINKS.  Did we mention HOT DOGS?  Oh boy the AMBUCS charity hot dog booth was serving up some good ones.  We indulged in all the drinks and food we could until we were stuffed.

Food Adventurer Jax gives the event a thumbs up !

The event benefits AMBUCS of Dayton. It is a charity that helps handicapped residents of the Miami Valley lead a more mobile life. Special walkers. bikes and mobile devices are donated to the families of those children and adults in need. The effect is a priceless improvement for their quality of life.

Next year’s chili cookoff will be FRIDAY NOVEMBER 16th, 2018:
Do you want to enter your chili? We are also looking for blackjack dealers and volunteers for next year. To get involved, go to BESTCHILI.ORG or call Paul Jankovich at 937-438-0345

The champ – Chef John from Christopher’s in Kettering

 

 

Halfway through the night you have people digesting !

Bullwinkles Chili

El Rancho Grande

Gambling Area

Overlooking the event before it opens

Bills Amazing Chili entry

Christopher’s Vegetarian Chili entry

Harrigan’s chili

Beer truck – endless drats

The Hot Dog Lady

Slyders serving up

Flannagans Chili

El Rancho Grande Chili

Bullwinkle Booth

Volunteers helped make the event a success

Los Reyes Chili

George’s Restaurant

Clashmore Mikes Chili

YES ! THEY ARE BACK !

Bucking Donkey Grill

Brixx Ice Co.

Dark Horse Tavern

Testing each and every chili

Critic says – that one was just ok

Games of Chance

Serving up Bills amazing chili

Longhorn Steakhouse entry

Slyders Chili

Flannigans

Eaton Kennedy’s Chili

 

 

An Easy Appetizer From Chef Lee Anne House

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Everyone needs a few recipes up their sleeves for the holidays. Whether you are cooking for a small intimate gathering or a large party, having appetizers you can make ahead of time is key to enjoying your event.

I love everything about this appetizer. From the crunch of the endive, the creaminess of the cheese, the tang from the vinegar and the decadence of prosciutto…it is the perfect app for my parties.
These can be made many hours ahead of time and stored in the fridge on a small sheet tray. Line them up close so they can’t fall over. Wait to garnish them till you serve.
This recipe makes about 15-20 stuffed endive leaves.

Salsa Verde Stuffed Endive with Bleu Cheese, Pears and Prosciutto

1/2 cup softened, low fat cream cheese

1/2 cup low fat sour cream

1/8 cup low fat, olive oil mayo

2 teaspoons HouseMade Salsa Verde seasoning

1/3 cup crumbled bleu cheese plus more for garnish

2 scallions chopped thin

1 small red pear, small diced with skin on

1/2 cup small died prosciutto plus more for garnish

1 teaspoon Spicy Olive Cranberry Pear Vinegar

2 heads of Belgium endive

1/8 cup chopped fresh parsley

Whip together the cream cheese, sour cream, mayo and salsa verde seasoning. Fold in gently the bleu cheese, scallions, pear, prosciutto and vinegar.

Cut the stem end off the endive so you can pull off individual leaves. You will have to cut the end of multiple times till you get to the center.

Fill the endive leaves with the cream cheese mixture. Garnish with more bleu cheese, prosciutto and fresh parsley.

For more info about this recipe, visit Lee Anne tonight from 5-10pm at the annual Thanksgiving Night Market at The Yellow Cab Tavern!

Whether you’re stocking up on spices and ingredients for parties with family and friends, or getting started on some early gift shopping, this is your perfect chance to find one-of-a-kind handmade goods from right here in Dayton!

Plus there will be local craft beer! It’s the best holiday shopping you’ll experience this season.

10 ?’s With Chef Dana Downs

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We first got to know Chef Dana Downs when she was running the Black Rooster Pasta Bar at the Second Street Market.  Getting to know her better we found out that she started her culinary career as a dishwasher at Franco’s Ristorante Italiano.  She realized that while she was sweating back in the dish room, Franco was out visiting with all of his customers and drinking wine and that’s what she wanted to do.  

So she headed to Sinclair Community College’s to begin her training as a chef. Over the years she worked at Zola’s and then was recruited by Country Club of the North, where she worked as the Assistant General Manager and Marketing Director.  But she missed the kitchen and began a catering company and opened that shop at the market, where we met her.

In 2011 she took a big leap and opened ROOST modern italian on Fifth Street in the Oregon District. Read our story on their grand opening here.   In 2014 Dana guided the restaurant through a major renovation, enclosing the patio, adding a beautiful bar and a private dining room, nicknamed the Dough Room.

Today that eatery has shortened it’s name to just ROOST italian and celebrates it’s 6th anniversary and Chef Dana took time out of her day to do our Chef 10 ? interview:

 

What is your favorite ingredient to cook with?

Vinegar, mostly different sherry vinegars. Incorporating acid in almost every dish will excite your customers palate, even in the smallest way! I crave it!

What ingredient do you dread?

Dishes should not only taste good, but plate nicely too. It roots back to Dana’s love and appreciation for the food being prepared. Plated here are the sea scallops with Cremini mushrooms (“baby bellas”) with ricotta raviolis, asparagus, and a white truffle besciamella sauce.

Green Peppers. I can’t even stand the smell of them. They are too overpowering. There has never been a green pepper in one of my kitchens, ever.

What’s your favorite dish to make?

I love cooking for my staff, they are like my kids. So, like a good mom, I love cooking them my Chicken Pastina soup. Learned from Franco’s mamma, Adolarata, its the best comfort food you could ever eat!

What’s your favorite pig out food?

Tacos. Tacos. Tacos.

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

I am fortunate to be a part of a great group of women chefs here. So you will see me at Meadowlark, Wheatpenny, Watermark and the Winds. And I’ll probably thank you for coming in, just because that what we chef’s do.

What’s your best advice for home chefs?

Be adventurous! If you think you screwed it up, pull up your boot straps and fix it. There is no perfect science to casual cooking, so have fun with it!

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

Ralph Lauren- the genius of branding

David Beckham- I love soccer and great style!

Ina Garten- I love her and I’m sure she has some great stories

Tom Downs- my father. We love spending time together, and we can relive the dinner thru stories forever!

Chef Dana and Scott Conant at Fusco, San Fransisco

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

Scott Conant. Not only is he a great chef, I applaud his entrepreneurial spirit and his professionalism.

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

I would love to say golf, but I’m probably too busy building something for a project I have created.

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

It was a random Summer Sunday morning, I was out running errands in my flip flops and soccer shorts and I get a phone call from a catering client. She called to ask what time she should come by the restaurant to pick up the food for her get together. I immediately told her I would call her back. I looked up her email and she had mistakenly emailed me that the event was the next Sunday. I called her back and told her I would bring the food, “no worries”. I ran to DLM, bought everything that I though I might have needed and ran down to Roost. The place look like a tornado hit it! Dishes and stuff everywhere. I had the food ready in 3 hours, 9 different items for 55 people

I threw the food in the car and headed out. I was 12 minutes early and I looked like a train wreck. Everything was on point, and she was very pleased.  I never told her this story, because the get together was in honor of the recent passing of her mother. Sometimes people are more important than proving a point. Cheers!

Visit Roost at 524 E 5th St in the Oregon District, open Tuesday – Sunday nights.  You can also experience the Roost cuisine in their special events venue, Roost Events, at 580 Lincoln Park Boulevard, by the Fraze in Kettering.  They’ll be serving up a Thanksgiving Buffet from 11am -3pm (reservations suggested- either online or by calling 937-222-3100) as well as opening on Christmas Eve, Mother’s Day, Easter, and Fraze season events as well as Pop Up Dinners.

 

Where To Order Your Thanksgiving Pies

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It may be the most popular dessert at  Thanksgiving dinners, but pumpkin pie didn’t make an appearance at the First Thanksgiving. The Pilgrims probably lacked the butter and flour needed to make a pie crust, and it’s not clear that they even had an oven in which they could have baked a pumpkin pie.

Speaking of baking- if you’re responsible for bringing the pie to your holiday dinner, here’s a quick round-up of places to pick up those sweet treats if you don’t have the time or talent to make them yourself:

Ashley’s Pastry Shop
21 Park Ave, Oakwood

 (937) 293-1719

Apple, Cherry, Pumpkin, Pecan, Lemon Meringue or Mince Meat

While you’re there pick up specialty breads, rolls, decorated cookies, pumpkin rolls and more!

 

 

Ghostlight Pies

Orange pumpkin on blue rustic wooden table.

 

1201 Wayne Ave, South Park
(937) 985-2633

You are encouraged to use the above link to order online.
Deadline to order is Sat, Nov 18th at noon.  Pick up is Tues or Wed afternoon

Choose from Ghostlight Thanksgiving Pie. Mama Smiths Fantastic Apple Pie, Pumpkin & Maple, Kentucky Bourbon Pecan Pie.  You can also order gluten-free dinner rolls and sweets like snickerdoodles and more.

2495 Commons Blvd, Beavercreek
(937) 912-5140

All pies are completely homemade just like grandma made. We will be making:
Pumpkin pie, Apple Pie, Cherry Pie, Blackberry Pie, Key lime Pie,
Coconut Cream Pie, Chocolate Cream pie, Pecan Pie, Lemon Meringue Pie,
Butterscotch Pie and Peanut Butter Pie.  All pies start at $13 each

 

Mehaffies Pies

3013 Linden Ave, Dayton
(937) 253-1163

Offering about 30 kinds of pie and a seasonal pumpkin roll order a couple of days ahead for special requests or stop by to pick up traditional Thanksgiving flavors like apple, pecan and pumpkin for under $10.

 

Whole Foods

1050 Miamisburg Centerville Road
Dayton, Ohio, 45458

You can order online at the link above from a selection that includes apple pie, bittersweet chocolate Pecan Pie, pumpkin s’more crunch pie, gluten free  pies that include apple, pumpkin, pecan (pictured) and cherry.  Pies range from $10-$16

 

Tina’s Sweet Treats (A Gluten Free Bakery)

4271 S Dixie Hwy, Franklin
(513) 429-9428

Bakery Thanksgiving Pie Menu
Deadline-Saturday, Nov 18th
Pick up is Wednesday, November 22nd 10:00-7:00
All pies are 9”
Pumpkin-$16.00, Pecan-$16.00*, Cherry Crumble-$16.00*
Apple Crumble-$16.00*, Cranberry Apple-$18.00*
Caramel Apple-$20.00, Bourbon Sweet Potato w/Pecan Topping-$20.00
Frozen Unbaked Pie Shell-$5.00*
Dinner Rolls (1/2 dozen)-$4.50*
*-Dairy Free option available
To place order: comment on this post, send us a private facebook message, or email us at [email protected]

You can also find their Unbaked Pie Shells at Jungle Jim’s International Market Fairfield, Jungle Jim’s International Market Eastgate, and all 3 Dorothy Lane Market locations in the freezer section

 

Here’s another tip:

And if you’re really running tight on time- DoorDash can pick up your pies around town.  Use the blue link for them and get $7 off your first delivery.

The Top 16 Spicy Foods of Dayton

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The Big Ragu is sweating again, find out why below…

Dayton’s vibrant food scene is not short on heat.  If you are looking for HOT, you can find it in the Miami Valley.  “Burn Baby Burn” like a Disco Inferno you will, you just have to know where to look.

Did you know Hot Food boosts your metabolism?  It also clears you sinuses, helps ulcers and can lower bad cholesterol.

“See people rocking — Hear people chanting — Feeling hot hot hot” –Buster Poindexter

Chef House (Dayton’s Original Sriracha Mama), Hungry Jax (Utica Grind Red Pepper and Cayenne Guru) and the The Big Ragu (a wing connoisseur) are Dayton’s Food Adventure Crew and have compiled their list of the spiciest dishes in Dayton.

These are not the sweet sixteen, they are the HEAT 16 – Dayton’s best spicy foods.

Duck Curry from Thai 9

These foods are not only incredibly spicy, they are delicious as well.  So, we went not only for fire, but for good flavor too.

Without further delay, let’s see the list of these “MUST EATS.”

 

THE TOP 16 SPICY FOODS OF DAYTON: “THE HEAT SIXTEEN”

—1) THAI 9’s DUCK CURRY
This is Chef House’s favorite. Order it at the highest hot level and be prepared for scorching, exotic flavors.  Sliced duck meat, with vegetables in a red curry sauce. Coconut milk, pineapples, tomatoes, lime leaves, red and green peppers seal the deal.  Amazing how a creamy sauce can get so hot.  Is your mouth on fire?   It is ok, they have plenty of tea and local beers to put out the heat.

 

Mike’s Nashville Hot Flavored Chicken

—2) MIKE’S NASHVILLE HOT CHICKEN – NASHVILLE HOT WHOLE WINGS:
These wings don’t fool around. Every knee must bow, and every brow must sweat. The thing is, even though it is so hot, you can’t help trying to risk another insane bite. This is not for the timid. If you like crazy hot, with good flavor, this is for you.  This is southern fried comfort food at its most spicy.

 

—3) MONGOLIAN CHICKEN, EXTRA SPICY at NORTH CHINA:
A dish you must order by special request, and you must order it extra spicy. Also, ask for a side of Chinese Chili Paste and Hot Cayenne Powder. This dish is more delicious than super hot, but if you doctor it up with the hot sauce they provide, you will sweating seeds at the table, and smiling the whole time.  Easily makes the list, as this dish is a classic.

Spicy Mongolian Chicken from North China

 

—4) VINDALOO FISH at AMAR INDIA RESTAURANT:
This is a delicious dish. Light up your day by getting it at level 5 or ask them for the hottest level. The only thing that will put out the fire is the white basmati rice and the Naan Bread which are both fantastic accompaniments.

 

—5) “I’M ON FIRE AND READY TO DIE” WINGS at ELSA’S RESTAURANTS:
These wings are so good. They are not breaded, but deep-fried to perfection before the hot sauce is slathered on top. The result is an eye-popping experience, with plenty of napkins. A couple of Bad Juans may help you, but we suggest a couple of Corona Lights at your side to wash things down.  We don’t think you will be cheering on your favorite sports teams.  You won’t be able to talk since your mouth will be full of hot wings, or something dousing the heat.  Oh by the way, you have to sign and waiver and NO refunds!

Elsa’s 911 – Im on Fire Wings

—6) THE EXTRA HOT CHICKEN TENDERS at BARGOS:
Bargo’s will catch you by surprise. Underground foodies know this place is known for their extra crazy hot sauces. It is a place where mild means medium, medium is hot, and hot is crazy hot. So you can imagine what extra hot is. These breaded tenders are tossed in a hot sauce, then rolled in crushed red pepper. What kind of crazy cook is back in that kitchen? Hot food lovers can’t get enough of the tenders but keep the tall draft beers coming. Wowsa, they are spicy!

 

—7) FISH WITH HOT THAI CHILI SAUCE at THAI9:

The Big Ragu is crazy for Fish with Thai Chili Sauce !

An absolutely huge piece of Walleye is served (you get choice of Tilapia or Walleye, but we always go with the walleye). The fish is deep-fried and topped with red chili paste, Order it at the hottest level. The fish is amazing and the sauce makes the whole dish. Served with rice, the portion is so big, we bet you get a take home box. But the walleye is so good, you might finish the whole, big thing.

 

—8) FRICKIN EX-SCREAM KILLER WINGS at FRICKERS:
The local king of wings has an entry to the list.  Breaded and ready to roll, you have to order these babies WELL DONE.  The result is crispy hot wings in an extreme sauce.  Dip them in ranch for some relief, but resistance is futile.  You may have met your frickin match on the hot scale.

Frickin Ex-Scream Chicken Wings – goodnight Irene !

—9) SPICY CHICKEN AND PORK SATE SOUP at LITTLE SAIGON:
This unsung restaurant has some of the best food in town.  This is a meal sized soup.  Choose rice or egg noodles, and choose pork, shrimp, chicken or a combo of meats.  The Sate soup means spicy and you must ask for hot sauce as well, so they bring out the squirt bottle of Asian Vietnamese Sriracha.  Drizzle that on top of soup and add some hot chili paste that is sitting on the table in a clear plastic container.  Your nose will be running as the steamy soup clears your sinuses.  Drink plenty of cold ice water provided, that will help keep things in check, as will their Oolong tea.  This meal is perfect on a cold day.  Many of us believe it has special immunity boosting and healing powers as well.  Try it and tell us what you think.

Sate Soup from Little Saigon !

—10) THE RED SALSA at TAQUERIA GARCIA MOBIL:
Located in Huber Heights near Harshman and Burkhardt by a Shell Gas Station, or on E. Third St., this mobile food truck is gaining a following.  The cup of red hot salsa is a hot, yet delicious addition to any taco, huraches, sopes and Tacos Al Pastore.  Try the red hot salsa .. it will slap your butt and call you Sally.

 

Hinder’s Ass Kickin Wings

—11) ASS KICKER WINGS at HINDERS SPORTS BAR & GRILL:
There is a cult following for this place of heat and eat in Tipp City.  We love sports bar with beer and wings.  Who doesn’t love hot spicy food and cold beer?  In the land of delicious wings, the Ass Kickers are the hottest option at Hinder’s, who many say are the best wings in Dayton. See for yourself and wear your big girl pants when you order this sauce.  Napkins … Ready !

 

—12) CHICKEN PAD THAI at HOUSE OF THAI:
Chef Dang, a well schooled owner in Beavercreek has gained a small following in the area, but still

House of Thai has incredible, Pad Thai – order it EXTRA spicy !

this restaurant is relatively unknown.  They pride themselves  with no pre-packaged sauces, no MSGs, and no pre-chopped, frozen vegetables. Every single meal is carefully prepared from scratch in traditional Thailand customs.  We have had pad Thai many places, from Vegas to California and New York.  This is some of the best we have ever eaten.  Get it at the hottest level and light your pants on fire.

 

—13) EL TORO’S SPICY HOUSE TABLE SALSA (SERVED BY REQUEST):
Spicy salsa with seeds floating in it is the hallmark of this restaurant.  The key is, you have to request the spicy salsa, which they bring out separately.  The dipping of tortilla chips immediately becomes more intense.  The salsa has slightly brown tint compared to the traditional red one.  And it is much spicier.  Sprinkle the sauce over enchiladas, tacos, burritos and more for a full appreciation of this hot sauce.  An absolutely delicious way to kick you meal up a notch is to drizzle the salsa over your dinner plate, for shizzle.

 

A Cheeseburger with Hot sauce and sweet heat mustard at Voltzy’s

—14) SMOKED WINGS WITH HOT HABENERO SAUCE at LOCK 27:
What goes great with the great beers like Mouth Breather at lock 27? The answer is the smoked chicken wings. Hot food lovers love these wings because there is an option for Hot Habenero and the plate is served with an in-house sriracha sauce.  Foodies Unite, these wings are sure to be a favorite of your taste buds.

 

—15) VOLTZYS CHEESEBURGER WITH SWEET HEAT MUSTARD and HOT SAUCE:
You have to ask the hamburger wizard for this “off the menu” specialty. But, he always lights up with a smile when people ask him to add hot sauce. “You’ll wake up singing touch me in the morning.” Voltzy always says.  His burgers are hearty sliders, yet kind of small.  If you go hot, get his 10 cheeseburgers for $12 deal and make them all hot sauced.  You can split it with a friend or take home half of them.  It’s the hot way to go in Voltzy’s land of steamed onions, cheese, fresh ground chuck and insults.

 

The sports peppers on this Chicago dog are gonna get you , but good !

—16) THE CHICAGO DOG from CHICAGO GYROS and DOGS:
Holy hot peppers Batman.  Mustard, relish, onions, tomatoes and those damn hot sports peppers! Served whole on the dog, this will light you up like Christmas!  Enjoy the heat on a hearty bun, with a delicious hot dog.  It is good, and so hot, but you cannot stop eating it.   A power packed dog full of flavor.  This is the kind of thing that makes Dayton food choices so great.

Bargo’s Chicken Tenders are Hotter than Hell

There you have it, the HEAT SIXTEEN !  The best of Spicy Dayton as picked by the Food Adventures Crew.

Honorable mention to the SPICY BROCCOLI side at MEADOWLARK !  Chef Wiley will sometimes offer this as a side to one of her fabulous dishes.  If you see it , get it!

Food Adventures is a local food blog that has feature articles every week on Dayton Most Metro. We have been a favorite of Dayton foodies since 2008, writing over 400 feature food stories for this website. Follow FOOD ADVENTURES on FACEBOOK by clicking here and join the 7500 Miami Valley residents who love local eats!

You’re gonna love trying these hot favorites, and if you’re not a crazy heat fan, try the foods in their mild version. Good food is good food, and we know you will enjoy those dishes if they have a little kick, instead of a blazing fire.

Red Hot Sauce from Taqueria Garcia Mobil

Mongolian chicken from North China

Pork and Chicken Sate from Little Saigon

Lock 27 smoked Habanero Wings

Cheeseburger with hot sauce from Voltzy;s

If you go to Mike’s Nashville Hot Chicken and get the Nashville Hot Flavor..then you better get a fire extinguisher

Vindaloo Fish from Amar India – order it Very Spicy if you love hot …

 

 

Barry Bagels Celebrates Anniversary Tuesday

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BARRY BAGELS CELEBRATES 45 YEARS IN BUSINESS

Since 1972, they’ve been baking fresh bagels everyday

Please come celebrate Barry Bagels 45 year anniversary on Tuesday, November 14th. They will be giving away t-shirts and offering four additional promotions to thank customers for their enduring love and support.

On Tuesday, November 14, 1972, Barry Greenblatt opened the original “Bagel Place” at 4024 N. Holland-Sylvania Road in Toledo. He had relocated from Detroit with his young wife, Judie, because this market lacked a bagel shop. Since then, several more corporate stores opened in Toledo and Ann Arbor. Barry, his son Mark and new partner Jim Nusbaum began franchising in 2014. There are now 6 franchised stores, totaling 12 stores open in Ohio and Michigan, with more planned throughout the Midwest.

All Barry Bagels locations will be featuring the following promotions on Tuesday, November 14th:

  • The first 45 customers at EACH location will get a FREE Barry Bagels t-shirt.
  • If your name is Barry, or Judie (any spelling, must show ID) you get a FREE Eggel or Bagel and Cream Cheese.
  • All bagels are 45 cents ALL DAY LONG ( limit 2 dozen per person, can not pre-order).
  • FREE small coffee with ANY purchase from Open until 10 am.
  • FREE David’s cookie with ANY purchase from 3pm – Close.

Not valid with any other offers, but above offers can be combined.
Good Tuesday, November 14th only, at ALL locations . No coupon necessary.

Barry Bagels is a family owned and franchised bagel and deli restaurant. We make eggels (egg bagel sandwiches), sandwiches, soups and salads fresh daily for lunch, breakfast and dinner. We also sell wholesale bagels to area school districts, hospitals and businesses, and trays for catering all occasions. We love to say “Everything is better on a bagel”.

Luminaries of Dayton: Joseph W. Green

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Joseph W. Green was born in Dayton, Ohio and worked for his father’s cracker company, the Green & Green Co. It was famous for supplying 6.5 million pounds of cracker-like bread, known as hardtack, to American military forces in WWI. The company custom-designed machinery to make special soldered tins that would ensure the product remained fresh and palatable in the worst of conditions.

After the war, the Green family moved into their Oakwood home across from Hawthorn Hill. Soon the company’s Edgemont cracker was its most popular cracker, a product similar to a saltine. Today, Green & Green Co. is best remembered as the originator of a small, square cracker – a cracker. Its orange color and unique flavor comes from paprika and it is the leading selling cracker in the United States. Can you guess its name? Yep! … It’s Cheez-Its.

So where are Cheez-Its made today? In 1931, Joseph Green was president of the American Manufacturing Company, and manager of Loose-Wiles, which later became the Sunshine Biscuit Company. The Sunshine Co. identified itself with the sun symbol and with bringing sunshine into people’s lives. In 1996, Keebler bought Sunshine Biscuit. Today Cheez-Its are made  by Kellogg, which acquired Keebler in 2000, but the company still uses the iconic sunshine trademark on every box.

 

Joseph and Eleanor Green are located in Section 105 Lot 2231 at Woodland Cemetery and Arboretum.

Woodland Cemetery and Arboretum is located at 118 Woodland Avenue off of Brown Street near the UD Campus. The Woodland Office is open Monday through Friday 8 am to 5 pm and Saturday 8 am to 12 pm. The Cemetery and Arboretum are open daily from 8 am to 6 pm. The Mausoleum is open daily from 9 am to 5 pm. Fore more information call 937-228-3221 or visit the Woodland website.

 

 

 

 

Ohio Brewers Bring Home Barrel-Aged Gold

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Ohio craft brewers made an impressive showing at the 2017 Festival of Wood & Barrel Aged Beer, held Nov. 11-12.  Six Ohio craft breweries won medals at the 15th annual competition organized by the Illinois Craft Brewers Guild.

Cincinnati’s Listermann Brewing Company won a gold medal in the Specialty/Experimental category for Brandy Barrel Chickow! This beer was also runner-up for the Best In Show award, won this year by BA Karma from More Brewing Company in Villa Park, Illinois. Listermann won the 2016 Best In Show award and has now brought home medals from the competition in three consecutive years.

John from Warped Wing

2017 FoBAB medal-winning Ohio craft beers:
Listermann Brewing Company (Cincinnati):
• Chickow! Brandy Barrel – Gold medal, Specialty/Experimental; Runner-up, Best In Show
Warped Wing Brewing Company (Dayton):
• Chardonnay Barn Gang – Gold medal, Strong Pale Beer
Wolf’s Ridge Brewing (Columbus):
• Terre de Sauvage Green – Gold medal, Wild Beer/Brett
Zaftig Brewing Co. (Worthington):
• Zaftig Wee Heavy – Gold medal, Strong Dark Beer
Rhinegeist Brewery (Cincinnati):
• Double Oaked Mastodon – Silver medal, Strong Dark Beer
Rivertown Brewery (Monroe):
• Ville de Rivere Geuze – Bronze medal, Wild Beer/Sour

CoreLife Eatery Opens at Cornerstone

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A unique concept has come to town

Talk about a lean, mean flavor machine!  Cornerstone’s newest restaurant is a healthy focused, new chain out of New York.   CoreLife Eatery, founded just 2 years ago, is the brainchild of a group of friends in Syracuse.  It is getting some great buzz around town with a couple of soft opening events that have impressed local foodies.

Food Adventures was able to get a sneak peek into the restaurant on 4 separate visits, and talked with the friendly staff and managers.  They explained the philosophy of fresh, healthy, food that makes delicious combinations.  They pride themselves on not using genetically modified vegetables, and anti-biotic free chicken.

Meet Tammy, Head Coach of the Eatery !

The main staple of the menu is a salad bowl, where you pick a protein and then choose from dozens of premium toppings.  Choices are as simple as carrots and tomatoes, to the gourmet edamame or shredded roast beets.   The menu at CoreLife features suggested combinations, or you can build your own masterpiece.  You can even add broth to make your meal a soup.

We were pleasantly surprised that healthy could taste so good !

 

HERE’S THE SKINNY on CORELIFE EATERY.

— CoreLife is located at 5201 Cornerstone North Blvd in Centerville, and opens officially on November 10th, but is hosting a soft opening Nov.9th where you choose what you pay and all proceeds go to Hannah’s Treasure Chest !  Hours are 11am – 9pm every day.

—The Cornerstone location is the 22nd store in the CoreLife restaurant chain, which ranges from New York to Michigan, Utah and Pennsylvania.  Look for another one to open in Miamisburg next year !

— The unique business plan features 3 menu items:  Salad Bowls, Bone Broths, Spiced Iced Teas

— Salad sizes are small, medium and large.  You choose a protein tuna, chicken or tofu  (or go vegan) and then pick your salad and veggie toppings (choose from almost 40 items).  Small salads are very filling for most people.  The regular and regular double protein are for bigger appetites.

— Holistic Bone Broths featured are Beef Broth and Chicken Broth.  There is also a Vegetable Broth.  All are found to reduce inflammation and have medicinal benefits to the body, including the digestive and immune system.  You can use the broth to make your own soup, but we prefer drinking it in a coffee like cup.  It will help curb hunger.

Inside Corelife

— They have about 9 spice infused iced tea drinks.  Amazing flavors with various health benefits from each tea.

—Did we mention they make their dressings from scratch too?  Yeah, there are at least 10 of them and they are one of a kind.

Now after trying various menu items on multiple trips, we have come up with our patented “Must Eats.”

 

MUST EATS at CORELIFE EATERY:

Spicy Chicken with Ancient Grains Bowl

SPICY CHICKEN and ANCIENT GRAINS BOWL:
It starts with quinoa, shredded kale and arugula with tomatoes, corn and chickpeas. Broccoli and shredded white cheddar finish it out.  We added roast beets, edamame, carrots, and cucumbers, and had it tossed in Lime Cilantro Jalapeno Vinaigrette Dressing.

 

TUNA POKE GRAIN BOWL:
Seared, very rare, ahi style tuna covers this delicious mix of kale, shredded cabbage, cucumber, quinoa, carrots, scallions, ginger, edamame, avocado, sesame seeds, and almonds. The dressing is a Miso Sesame Ginger Dressing.

Tuna Poke Grain Bowl

 

CUP OF CHICKEN BONE BROTH:
Simmered all day, this chicken broth is mild and scorching hot. Sip it like coffee and feel the warmth touch your toes. Bone broth is thought to have many health benefits including appetite suppressant, immune boost, and digestive health.

 

CUP OF BEEF BONE BROTH:
A hot, steaming cup of this broth in a coffee cup to go. Sip it as it cools and feel the effects of the warm broth as it reaches your tummy. The feeling of your body healing is a good one. Bone broth like this is said to have all kinds of health benefits including stopping inflammation, helping joint pain and replenishing nutrients.  Sit back, sip and enjoy as if it was a cafe latte from Starbucks.

Big Ragu Says the Tofu is amazing

SRIRACHA GINGER ROASTED TOFU GREEN BOWL:
Let us first start by saying this roasted tofu is the best tofu that the Big Ragu has ever eaten. It is flavorful and delicate.  The cubes of tofu are sprinkled over baby spinach leaves and kale.  Broccoli, carrots, sprouts, basil, ginger and sriracha sauce are all tossed in.  We added extras like edamame and shredded beets.  The dressing was a Carrot Chili Vinaigrette dressing.

 

THE MEDITERRANEAN:
This salad features homemade Falafel and Hummus.  The salad consists of shredded romaine and kale.  Other toppings are cucumbers, tomatoes, feta and red onion.  A Cucumber Basil Dressing finishes the whole thing off.  The falafel is what makes this salad great… it is incredible.

Incredible Mediterranean Bowl – Falafel and Hummus on top

 

BEET LEMONADE:
Even if you aren’t a fan of beets, you might like this one.  The subtle earthy flavor is masked by a great lemonade.   It is easy to ignore the hint of beets and drink the lemonade, knowing you are getting some health benefits.  Beets have been directly linked to lowering blood pressure and increasing brain & memory functions.

 

APPLE CIDER GREEN TEA:
The best drink by far in our estimation.  And the bonus is the benefits.  Green Tea helps lower cholesterol and is an anti aging herb.  Wow – we could all use a pause button on Father Time.  The mix with the apple cider, means a purely refreshing drink that you will fall in love with.

Apple Cider Green Tea

HONORABLE MENTION:
3 Soups – The Tomato Basil, Autumn Squash and Broccoli Cheddar soups. These taste sinful, but are totally healthy because the creamy flavor comes from cauliflower puree.

There you have it, the tips on the best things to eat in this big menu  of healthy stuff.  The key to CoreLife is that you can tweak the salad your way. Choose a dressing, choose vegetables, leave some out.  We  all know, no one makes a better salad than ourselves.

So remember, Thursday Nov. 9th is “pay what you want” and proceeds go to Hannah’s Treasure Chest.  November 10th, Friday is the official opening of the restaurant.

Clean and Fresh

We loved this place, and think you will too.  It is a refreshing take and a unique theme.  There is nothing else like it in Dayton.

We would like to thank the staff of CoreLife for their hospitality, from Head Coach Tammy to Regional Operations Mgr Tony from Cleveland.

–Thank you for reading this week’s Food Adventure article.  Food Adventures is a blog that seeks out the best eats in the Miami Valley and shares them with you.  Are you a foodie?  Then join the 7500 foodies on Facebook that follow Food Adventures by clicking HERE.

Feel free to browse our gallery below, for more pictures from Corelife.  Leave a comment below on what you would like to try, or what your favorite dishes are …

What will you top it off with?

 

 

 

 

 

 

Steak Green bowl

Steak Green Bowl with dressing

Booths

Beet Lemonade

About 10 homemade dressings to choose from

Tuna Poke

Spicy Chicken and noodles

Great drinks

Beef Bone Broth

Dressings

Ready and open

Meditterranean

Tofu salad – spicy noodles

Sriracha over the tofu Salad

Falafel and hummus among us

Drink lineup

Tuna Grain Bowl

Spicy Chicken with Ancient Grain Bowl

Mediterranean ‘bowl

 

 

Wheat Penny Benefit for Sonoma & Napa Fire Survivors

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On Sunday, November 19th from 3-7pm Wheat Penny Oven and Bar will host a very special dining event to support the families in need of help from all the fires in Sonoma & Napa Valley.   Guests will be asked to purchase tickets in advance for $30 or two for $50, and that ticket will include food and a trip to the luxury tasting bar for a sample of your choice.  There will be appetizers, pizza, salads, vegetables and more finishing out with a dessert buffet.  Local wine reps will be pouring each ticket holder tastes of California wines, with some especially rare bottles being sampled.

Additional cash bar will be available, as well as a silent auction, wall of wine, and door prizes from provided by our best local restaurants and wine distributors.

You can pick up tickets at Wheat Penny, Meadowlark, both Arrow Wine stores and all 3 Dorothy Lane Market locations.

PIADA Fall and Winter Menu

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One of the perks of writing for a food blog is the generous invitation to private tastings of our local eateries! Most recently, PIADA Italian Street Food invited us to sample their new Fall and Winter menu. Their goals for this menu were to create healthy and hearty meals that leave you satisfied and not feeling stuffed like a Thanksgiving turkey! And trust us, they nailed it!

Our tasting started off with the Harvest Grain bowl. This bowl is packed with a farro (that’s a Mediterranean wheat grain, similar taste to barley), pecans, cranberries, feta, sweet potatoes, fennel (the leaves, not the seeds), and basil. All of this is seasoned with their red wine dressing. The salad is refreshing and unique as many of these items aren’t ones we would think to toss together!

 

We then indulged in the Prochetta Sandwich. This was a slider sized sandwich that when you look at it, you would think it’s too small to satisfy. Wrong! This little guy is small but MIGHTY. The sandwich is packed with slices of their slow roasted pork loin that was seasoned with theirmix of Tuscan spices. Basil aioli, pickled red onion and fennel leaves top the sandwich all nestled within a rustic Italian roll!

 

The last meal item that we had the pleasure to sample was the Mediterranean Power Bowl. This bowl is chuck full of healthy eats that will keep you full for a good chunk of your day! On top of the bed of red quinoa les roasted cauliflower and broccoli, sweet potatoes, pickled red onions and glazed chick peas. This power house salad is topped off with their Harissa and Greek Yogurt drizzle that adds just enough of a spice to finish it off.

To wash everything down, we were refreshed with their new Blood Orange Pomegranate Tea. These all natural and refreshing flavors were a great complement to these menu items!

PIADA started out in 2010 in Columbus and has since expanded all over the state. The are known for their take on Italian street food and pasta creations. These added menu items help bring their dishes to an even higher level for a quick service restaurant. PIADA prides themselves on creative, fresh and tasty dishes that surly will please each member of your family!

We want to give a special thanks and shout out to Tastefully Roasted Coffee for hosting the event. That night we were able to test out their new coffee bar. I indulge in a latté with almond milk, honey and cinnamon created by one of their baristas named Sarah. It was fantastic and I look forward to further tastefully roasted creations them!

 


Dayton’s Rare Beer Fest Finds a New Home

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Big Beer and Barley Wines moves to the Greek Orthodox Church

This weekend’s upcoming Big Beer and Barley Wines festival, the Miami Valley’s only beer tasting that focuses exclusively on hard-to-find beers, has a new home.

 

In the past several years, the Miami Fairgrounds Roundhouse has housed the event. With the sale of the fairgrounds and an uncertain future about the Roundhouse, Dayton’s most exclusive rare beer festival has relocated to the Greek Orthodox Church Memorial Center (500 Belmonte Park N, Dayton, OH 45405).

 

Along with the new venue, there is a renewed interest in serving the most interesting and hardest to find beers, including pub exclusives and beers brewed specifically for the event. “Since we had to move the festival to a smaller venue this year, that means that we need less beer,” explains Gus Stathes, co-organizer in charge of beer for of the event and General Manager of the Centerville tap house, Ollie’s Place. “The end result is a more tightly curated list of fantastic beer with less ‘filler’ than in previous years. “

 

The beer list, which can be found here is heavy on rarity. “We’ve been working closely with local and regional breweries to secure limited releases that you don’t see on the shelf every day,” notes Stathes. Look for beers like Three Floyds Crack the Skye, Jackie O’s BA Cellar Cuvee, and 50 West’s 10&2 Barleywine (which just won gold at GABF). You can also expect beers from Hoof Hearted, Streetside, and many other local, regional, and national favorites.

Expect this year to bring the heat and to be different from earlier events: “In previous years, the festival had a ‘the bigger the better’ mentality, focusing on alcohol content. This year, and moving forward for years to come, the spotlight is going to be shifted to quality and rarity over heavy-hitting alcohol,” says Stathes. “There’s a world of incredibly complex beer under the 8% ABV threshold,” he adds. “Why limit ourselves from sharing those beers just because they don’t fit under the “Big Beer” umbrella?”

 

Big Beers and Barley Wines traces its roots to 2009, when Mike and Donna Schwartz, owners of Ollie’s Place Craft Beer and Whiskey, Belmont Party Supply, and Brewtensils, first teamed up with Resident Home Association (RHA). Established in 1966, RHA, an Ohio non-profit, provides homes, daily living support and services to individuals with developmental disabilities. The money raised supports individuals with developmental disabilities served by RHA.

 

Peter Roll, RHA’s Executive Director, explains how this event helps the community he serves, “We are extremely thankful for the patrons and sponsors of Big Beers. It is through their generosity that we are able to enhance the services we provide to our residents with developmental disabilities. This year and into 2018, we have some ambitious plans to renovate homes and expand our day program space to better serve our clients.”

 

Big Beers and Barley Wines is a primary fundraiser for RHA. “One hundred percent of the proceeds of Big Beers stays with the Resident Home Association and allows us to invest in services that helps improve the quality of life for those we serve,” explains Roll.

 

Big Beers is also a Who’s Who of the Dayton craft beer scene where volunteers from the area’s craft beer-friendly establishments work tables, serve beer, and mingle with the crowd along with brewers and representatives from highly acclaimed breweries. Guests can order food from one of several restaurants at the event and listen to a live band while sampling their beers. Also offered are door prizes and a variety of raffles to take home souvenirs from the event and support Resident Home Association.

 

The relaxed atmosphere of years’ past is certain to carry over to the new location, in part because of the passion that drives it. “This beer festival means so much to me; to us who plan it,” explains Pam Skelly, RHA’s lead organizer for the event. “It’s fun and more importantly, it’s the Dayton craft beer community coming together to support individuals with developmental disabilities. I’m so proud of the people who continue to support this festival year after year. Proceeds help us to increase the quality of life for the people we serve. It’s the little extras in life: a night out for dinner and a show, tickets to see a concert by a favorite singer, presents at Christmas for those with little to no expendable income, a new coat. . . . these are just a few of the little things Big Beers supports.”

 

Pam Skelly

Although VIP tickets are sold out, there are still general admission tickets available and can be purchased at www.bigbeersdayton.com. General admission tickets are $45 in advance and $50 at the door (if available). General admission starts at 5 pm. Those holding VIP tickets can get an early taste of the beer list, starting at 4 pm.

 

Sponsorships, donations, in-kind support or items for raffles are still being accepted and are greatly appreciated. Reach out directly to Pam Skelly at [email protected] to enquire how you can help the RHA meet their goals.

Free Meals & Deals for Vets

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As Veterans Day approaches we share with you this ever growing list of  restaurants that are offering freebies and special deals to honor those that have served.  Veterans Day 2017 is Saturday, November 11th, 2017 and is designated as a Federal Holiday on Friday, November 10th, 2017.

 

Applebee’s
Veterans and Active Duty Military can select a free meal from a limited menu on Veteran’s Day. Provide proof of service required.

BJ’s Restaurant
All veterans and active military can enjoy a complimentary entree under $12.95 on Friday and Saturday November 10-11/2017. Guests over age 21 will can also receive an alcoholic beverage for $6. Please present your military ID to receive this offer.

Bar Louie Free Lunch or Dinner
Vets and active military receive a free app or entree on Friday, November 11th.

Bob Evans
Bob Evans Restaurants are offering free select menu items to Veterans and Active Duty Military on Veterans Day, Sat., Nov. 11.

Bonefish Grill
On Friday, November 11th, all active and retired military service members who show valid ID, can enjoy a free Bang Bang Shrimp. Offer valid for dine-in only.

Buffalo Wild Wings Free Wings
All day long on Friday, November 11, veterans and active duty military who dine at their local B-Dubs can receive a free small order of 10-12 traditional or boneless wings and a side of fries. At participating U.S. locations only.

Chili’s Free Meal
Veterans and active-duty military receive a free meal on Veterans Day from a special Veterans Day menu. Must show proof of military service.

Chipotle
Offering a buy one get one free (BOGO) burrito, bowl, salad or taco on Tuesday, November 7th, from 5 pm to close. Offer valid for all U.S. military (active-duty, , national guard, and retired military), military spouses with ID, and veterans.

Cicis Pizza
Free pizza buffet if you show a valid Military ID in Sat, Nov 11

City Barbeque
One free sandwich platter will be given to each veteran for either dine-in or carryout orders. At participating locations only. Veterans Day only.

Chuck E. Cheese
This Veterans Day (11/11) at Chuck E. Cheese’s, active and retired military members can enjoy a free individual 1-topping pizza with offer code 5258.

Cracker Barrel Old Country Store
Veterans receive a complimentary Double Chocolate Fudge Coca-Cola® Cake dessert to veterans and an opportunity for guests to make purchases that support Operation Homefront.  Veterans Day only.

Don Pablo’s Free Appetizer
Don Pablo’s is honoring all Veterans and Active Duty Military this Veterans Day with a free appetizer.

Fazoli’s
Veteran’s and active duty military receive a free Build Your Own Pasta on #VeteransDay (No purchase necessary. Participating locations)

Firebirds Wood Fired Grill
Dine with a veteran or active duty service member on Friday and their lunch or dinner is free (free entree equal to or less than your purchase).

Frisch’s Big Boy
Veterans can go to any participating Frisch’s Big Boy location on Saturday, Nov. 11 and get a free Frisch’s Big Boy sandwich if they are dining inside of the restaurant, the restaurant chain announced. The offer is not valid for drive-thru or carry-out orders.

Gold Star Chili
You proudly served us, now let us serve you.  On Veterans Day, Sat, Nov 11th enjoy a FREE regular 3 way and a drink. Simply present proof of military service to your server.

Golden Corral
On Monday, November 13th, 2017 from 5 PM to 9 PM, Golden Corral offers a free sit-in “thank you” dinner for Military veterans, retirees, and active duty members.

Graeter’s Ice Cream
All Veterans will get aa free sundae to veterans on Veterans Day Nov. 11th

Hooters Free Meal
Hooters invites all veterans and current servicemen and women to a Hooters Veterans Day free meal from their select Veterans Day menu by presenting a military ID or proof of service at participating Hooters locations across the country on 11-11.

IHOP
On Veteran’s Day between 7 a.m. and 7 p.m., participating IHOP Restaurants around the nation will be honoring the brave men and women who have served, or are serving, in the United States Military by offering them free Red, White and Blue pancakes. Select IHOP restaurants will also offer a combo of two eggs, hash browns and choice of two bacon strips or pork sausage links as part of the Red, White & Blue Pancake promotion.  Promotion for retired and active duty military personnel.

Ikea Free Entree
Veterans can enjoy a free entree at Ikea. Please show some form of military ID.

Logan’s Roadhouse
This Veterans Day veterans and active duty can come in for a free dessert a participating locations. Veterans year round receive a 10% discount to guests who present a military or veterans’ ID.

Longhorn Steakhouse Free App
LongHorn Steakhouse will offer a free appetizer or dessert (no purchase required, no restrictions) to anyone showing proof of military service. In addition, guests that dine with Veterans on November 11 will receive 10% off.

 

Max & Erma’s Free Cheeseburger Combo Meal with Dessert
On Veterans Day, participating Max & Erma’s locations are celebrating veterans and active military personnel with a free cheeseburger, endless fries and a fountain drink.

Mimi’s Cafe
U.S. Veterans or active duty military personnel can select food items from a special menu on Veteran’s Day 2017 for free. Drink purchase is required. Please show proof of military service.

MOD Pizza
Come into any MOD Pizza on 11/11 and show us your military I.D. or let us know you’re a Veteran to receive a special card for a free 11” pizza or salad valid 11/12-11/19/17. (Limit one free MOD. Not valid with online orders, or with any other offer.)

O’Charley’s
O’Charley’s will honor our military on Veterans Day by offering veterans and active duty service members a free meal at any location on November 11th. Additionally, O’Charley’s offers a 10 percent military discount all year long.

 

Olive Garden Free Meal
On Veterans Day, Olive Garden restaurants will offer a free entrée from a special menu to active-duty military and military veterans. The special menu features six of Olive Garden’s most popular items. Entrées are served with unlimited homemade soup or famous house salad and warm, garlic bread sticks.

 

Outback Steakhouse Free Bloomin’ Onion® and a beverage
All active, retired military and veterans get a free Bloomin’ Onion® and a beverage on Veterans Day. Must have valid identification. Additionally, November 12 through November 16, military members will receive 20% off their check and, beginning November 17, Military, Fire and Police heroes will receive 10% off their check.

PA’s Pork
We will do 50% off all orders for #veterans @FigLeafBrewCo on Saturday 5-8 Thank you for your service ??

Panera Bread
1 free You Pick 2 for Veterans and Active Duty members on Veterans Day at participating locations in South Florida, Kentucky, Ohio, Western Pennsylvania and West Virigina. Bring proof of service.

Perkins Restaurant & Bakery
Get free Magnificent Seven® meal to U.S. Military both past and present on Veteran’s Day, November 11.

Primanti Bros.
Veterans and active duty military get a free sandwich from 4 PM to close.

Rapid Fired Pizza

Rapid Fired Pizza
Veterans and active-duty military will get a free pizza on Nov 11th.

Red Lobster
To thank Veterans, active duty military and reservists, Red Lobster will offer a free appetizer or dessert from their select Veterans Day menu. To receive offer, show a valid military ID on Saturday, November 11th.

Red Robin
All Veterans and Active Duty Military get a free dine-in Red’s Tavern Double Burger and Bottomless Steak Fries on Veterans Day 11/11.

Ruby Tuesday
This Veterans Day, all former and active duty service members of the military can enjoy a free appetizer.

Spaghetti Warehouse Buy 1 Get 1 Free Meal
Receive a special “buy one entree, get one free” coupon offer and they are encouraging its guests to “invite a veteran to lunch or dinner.” Coupon can be redeemed from Friday, November 10 through Sunday, November 12. The coupon will be available on the Spaghetti Warehouse website on Nov. 3rd, and can be printed or presented by mobile phone.

Starbucks
On Veterans Day, active duty service members, reservists, veterans and military spouses are invited to enjoy a free Tall Brewed Coffee. In addition, now through November 11, for every Veterans Day Starbucks Card or eGift purchased, Starbucks will contribute $5 to help support programs assisting service members, military spouses and veterans.

Sweeney’s Seafood
We salute our fellow veterans and current service members to a complimentary Fish and Chips Dinner with cole-slaw and a non alcholic beverage to thank for your past and current service protecting our freedom on Sat Nov 11th from 4-10:30pm.  Current or past documation of service appreciated.

Submarine House
This Friday, November 10th- all Veterans who show a military ID will receive 50% off of their food purchase*! Please visit us at any of our 9 Submarine House locations any time this Friday

Texas Roadhouse
On Saturday November 11th, select from a free special veterans lunch menu including a beverage and sides.

TGI Fridays Free Lunch
Guests who show valid military ID can enjoy a free lunch menu item up to $12. This offer is valid on Saturday, November 11th, from 11 a.m. to 2 p.m. local time.

White Castle
Military veterans and active duty military who show proof of service can visit a participating White Castle location on Friday, Nov 11th, and receive a free breakfast combo or castle combo meal #1-6.