Dayton Dining

Dive Bar Thursday: King’s Point Pub

June 15, 2017 By Brian Petro

Feast thine eyes on King’s Point Pub!

Heated discussions have occurred among friends about what constitutes a dive bar. The issues of size, food served, the motivation for going, and even spirit selection has been part of the debate. One thing that came out over time was the bar’s location. It had to be part of a neighborhood or some other small community. That could make it a biker bar, a Bengals bar, or a bar that most of Belmont are seen in after the end of a shift. Certain areas of town just do not lend themselves well to having a dive bar. They are too busy. In the center of it all. A place to go for the whole city to party, not just the people who live in that area. Some bars, like the Time Out Cavern, require a little extra effort to go there. There is one that, if you are not paying attention, you will miss as you head down Wilmington Pike. And King’s Point Pub is not a place you want to miss.

King’s Point Pub (4660 Wilmington Pike, Kettering, OH 45440) is a well-hidden prize located in the nearly empty Wilmington Height’s Shopping Center. Unless you know it is back there, it may be difficult for you to find. Based on the times that we have been there, plenty of people are finding their way back to this incredible space. The patio that greets you is a fair size, with plenty of room to sit outside and enjoy warm summer nights. Possibly with a game of cornhole. Yes, the patio is really that big. If cornhole is not your game, head inside to the roomy interior for plenty of dart boards and a few pool tables. Summer dart leagues are just starting to get tossing and keep an ear out for the cornhole leagues to begin. They currently are playing some Luck of the Draw games on Sundays at 2 PM, where you put your name into the hat and hope you get a good partner. They have been known in the past to hold the cornhole games inside if there was bad weather. Yes, the interior of the bar is really that big. One their neighboring party supply store shut down, they purchased the space and added it to their pub. There are a few pool tables inside for good measure.

Beer? Cocktails? What is your pleasure?

They have a healthy respect for the craft beer scene but are not going to deny a person a cold Coors Light if that is what they are after. They have eight taps ready and waiting for thirsty patrons, typically split between old favorites and the new brews in town. It is not a surprise to those in the know when they host a tap takeover by a brewery every now and then. If you prefer your beer out of a bottle or a can, they have a broad selection of those as well. Their liquor selection does not offer any incredibly rare or unusual. It does offer anything you could possibly want to drink while playing any one of a number of games there. While they do not have a cocktail menu to look over, most of the bartenders there have their own specials they offer to patrons. And if you get hungry from all that dart throwing and bean bag tossing, Troni Brothers Pizza is right next store and ready to help! They offer pizza (of course), wings, sandwiches, salads, and desserts. They will even deliver it to their neighbors! That is some service.

One of the many factors that make a dive bar popular is being an integrated part of their community. The people there know who is coming in and when, and what drink to have ready for them when they arrive. They give back to the people who keep their doors open in ways that go beyond just discounts on

Darts for charity? King’s Point may be open to that idea.

drinks or a place to come when difficulties roll in. They support the causes that are important to the patrons. The staff gets to know the patrons, and the patrons get to know each other. King’s Point Pub is no different. They have a board of all the causes they have helped, including the Wounded Warrior Project (it is a bar that very much appreciates the military), being a top fundraiser for Alzheimer’s Awareness, and various other projects around the community. Speaking with patrons and employees alike, everyone is very friendly and helpful, willing to chat with strangers about this little home away from home. They also support national and local bands by hosting them at their venue (did I mention the place is large?), with acts like Mad Hatter and Full Frontal showing up to entertain.

Taking a few steps off the beaten path is worth it. That is where you find all of the most interesting things. King’s Point Pub offers a great atmosphere with delightful pizza and entertainment for everyone in the family. Whether you go to root on THE Ohio State Buckeye or try your luck at corn hole, this is a pub that is well worth the effort to get to know.

Dining Deals for Father’s Day 2017

June 14, 2017 By Lisa Grigsby

Want to show your Dad he’s something special? Here’s our list of restaurants offering deals to help you honor your Father this Sunday, June 18th. Please let us know if you have a local favorite we can add to the list! Thanks!

Applebee’s: Get a $10 bonus gift card with the purchase of $50 or more in gift cards until 7/2. Bonus cards valid until 8/13.
Beef O’Brady’s | Dads eat free with purchase of equal or greater value, up to $10
Bonefish Grill: Get a $10 bonus gift card with the purchase of $50 or more in gift cards until 6/18. Bonus cards valid upon next visit from 5/15 through 7/21.
Carrabba’s Italian Grill: Get a $10 bonus gift card with every $50 spent in gift cards until 6/18. Bonus cards valid upon next visit from 5/15 through 7/21.
Edible Arrangements: Receive a free 12 count box of Celebration Swizzle Berries with the purchase of the Ultimate Father’s Day Gift.
Fleming’s Prime Steakhouse & Wine Bar: Have a 35 oz. Prime Tomahawk Steak served as part of a three-course menu for only $89, available 6/16 until 6/18.
Frisch’s celebrates Dad with a FREE Fathers’s Day Breakfast Bar with the purchaseof breakfast bar, any sandwich or mini meal.
McCormick & Schmick’s Seafood & Steaks: Get a steak and lobster entree for $28.
The Melting Pot: Melting Pot locations across the country are offering many different discounts on Father’s Day, such as endless fondue. Call your local Melting Pot for details.
Olive Garden: Get a $10 bonus gift card with every $50 gift card purchase until 6/25. Bonus cards valid from 7/1 until 7/31.
Omaha Steaks: Get four free burgers and free shipping with the purchase of a Father’s Day combo pack.
Spaghetti Warehouse is celebrating Dad’s special day by treating him to his choice of Lasagne or any Original Recipe Spaghetti Entree
Ruby Tuesday: Get a $15 bonus card for every $50 in gift cards you buy.

Food Adventure Recipe of the Month: Zucchini Ribbon Skewers

June 13, 2017 By Dayton937 Leave a Comment

Thinly sliced grilled zucchini, the beginnings of a recipe

Attention Dayton Cooks and Foodies !

You know the Food Adventure Crew from their weekly articles and food photos shared on this site, or maybe their dinner events.

With all of this original content, there is more …. Did you know they also have a nice collection of recipes? Some have been shared in various cooking classes at Dorothy Lane Market, Living Dayton TV, Spicy Olive, or through Foremost Seafood’s site. Some recipes will make their debut here.

It is all in a NEW monthly feature now cooking on Dayton Most Metro: “Your Food Adventure Recipe of the Month.”

June starts out featuring our culinary crew hero Chef LeeAnne House and a summer favorite that will wow your friends.

Chef House getting ready for a cooking class !

Chef House has always been known for her love of veggies and her philosophy of using local vendors for that fresh, “farm to table” dimension. The results are Dayton’s seasonal flavors, bursting on your plate and leaving your tastebuds happy.

Without further delay let’s dive into one of those fresh recipes.

ZUCCHINI RIBBON SKEWERS with PEPPER SPIKED MOZZARELLA & ARUGULA PESTO

Ingredients:

2 zucchini

2 teaspoons olive oil

½ teaspoon kosher salt

Lemon juice

ZUCCHINI RIBBON SKEWERS with PEPPER SPIKED MOZZARELLA & ARUGULA PESTO

Directions:
Pick the straightest zucchini, these will be easier to cut on the mandolin. Slice them lengthwise ¼ inch thick. Toss with olive oil and salt.

Grill on high heat quickly, get grill marks on both sides and off the grill. Toss with a pinch more salt and a little lemon juice.

PESTO:

1 clove garlic, smashed

4 ounces basil

2 cups arugula, packed

1/3 cup roasted salted pistachios

¼ teaspoon kosher salt

1 teaspoon lemon juice

2 tablespoons grated parmesan

Directions:
Puree all of the above ingredients in a food processor till smooth. Slowly drizzle in ¼ cup and 1 tablespoon olive oil.

Now we add and assemble with:
-Fresh mozzarella
-Hot pepper flakes or even better use HouseMade Sriracha Toasted Sriracha Powder

Assembly Directions:
Roll the zucchini ribbons up and skewer 2 to a small skewer. The mozzarella goes on the end. Season it with kosher salt and spiced pepper. Serve with the pesto.

Pesto in the processor

Try this for a summer picnic, or a party on the patio. Your next cookout is a great chance to skewer some of these bites.

More about Chef House. In addition to being a member of the Food Adventure Crew, she has her own line of locally made, all-natural sauces, spices and rubs called Housemade. Her Thai Chili Sriracha sauce and Hot Honey sauce have won National competitions. She also teaches many local cooking classes. In the past, she has helped with catering companies and has been a chef at some top notch local restaurants. You will be able to catch her in a FREE COOKING DEMO on Saturday July 22nd at Garlic Fest at the Sons of Italy Bella Villa Hall on County Line Rd. Chef House will be giving out free tastes of her garlic dish to those in attendance. Come join the party at Garlic Fest !

See you next month with another fun recipe.

Follow Chef House, the Big Ragu and Hungry Jax on Facebook by clicking HERE.

We are not food critics, we are just 3 passionate foodies that love to feature local foods!

ZUCCHINI RIBBON SKEWERS with PEPPER SPIKED MOZZARELLA & ARUGULA PESTO

Quest For The Best: Gyro

June 12, 2017 By Bryan Suddith

I had my first Gyro in a mall in Paducah Kentucky. It was a lackluster affair. We made the 30-minute drive from campus with a fraternity brother who happened to be from Greece. Finding a Gyro in our little west Kentucky college town was not a possibility in 1993.

According to Wikipedia a gyro (Greek: γύρος, gyros, literally ‘turn’) is a Greek dish made of meat cooked on a vertical rotisserie, traditionally pork, or chicken, and outside of Greece with beef, veal or lamb, and usually served wrapped in a flatbread such as pita, with tomato, onion, and tzatziki sauce.

There are a few variables to the Gyro and its success. First is the meat and the seasoning. A good Gyro is a mixture of lamb or veal and beef. Seasoned with marjoram, garlic, rosemary and black pepper it is roasted on a spit continuously. Carving off the crunchy outer layers and soft moist inner for each Gyro. Secondly is the tzatziki sauce. A yogurt and cucumber based sauce that can make or break a great Gyro. Olive oil, yogurt, cucumbers, garlic, and dill. A pinch of salt and a dash of lemon and you have the perfect light topping to the Gyro.

When I worked downtown the old Pug’s Hot Dog joint on Wayne was the place for a great Gyro. They moved to Indian Ripple Road out by the Greene and live now as Chicago’s Gyros and Dogs. Dollar for dollar this is the best in town. Fresh pitas are hardy and light, it’s a big job to hold all the gyro meat they pile on. A combo comes in at $10.00 with fries and a drink. I love how there is a great mix of the crunchy bits and soft meat in the Gyro. Their tzatziki has a tang to it and I always get an extra for my fries.

ProTip: Order an extra pita, you can split your Gyro into two smaller ones for easier handling.

When I worked out near Wright State, my go-to was Gyro Palace on Airway. It was in the shopping center on the corner of Woodman and Airway/Colonel Glenn. You can now find them at 57 South Springboro Pike near the Dayton Mall. The Greek menu is deeper here and includes stuffed grape leaves, salads, and Moussaka. I’ve never strayed from the oversized Gyro here. The meat is seasoned heavier here and the flavors are bolder in every bite. The tzatziki is creamy and carries a bit more garlic and lemon. Perfect to balance the Gyro meat. I skip the fries and get the Greek salad with olives and feta. The prices here are the lowest on my list, a Gyro platter with two sides is under $7.00. Take your time, sit down and soak it all in. Save room for a piece of baklava.

Honestly, with these two spots in your rotation, you will never have a better Gyro in town. Unless you run into the Greek Street Food Truck. These guys have taken the Gyro to a whole nother level. Find these guys parked near you soon.

The traditional Gyro is tops, but they’ve gone the extra step. Try the Greek Street Gyro, tomato jam and pickled red onion join fresh parsley giving this signature Gyro an upscale feel and flavor. Don’t let the confines of a food truck fool you, they offer your other Greek food favorites as well. Fries, Spanakopita, salads, and stuffed grape leaves are also on the menu. The Lamb gyro will set you back $8.00 but you won’t regret a bit, no one else is carving lamb streetside for your Gyro. For something different, try the shrimp gyro.

A quick Google search brings up more than a dozen joints serving a classic Gyro. I omitted Arby’s and Subway from consideration. There is no shortage of Greek spots to get a good pita besides the ones mentioned here try Gyro Delight on Wilmington, or the Greek Isle Deli in Page Manor Shopping Center.

UPDATE: The Gyro Room closed in Jan 2018
However, the new kid on the block is The Gyro Room on Brown near UD. Tucked in across the alley from Butter Cafe the Gyro Room is a nice spot for a quick Gyro. Sides are limited to a rice dish and no fries are available. This made me a little sad. The service was fast. Real fast. Which is nice. Unless you like the art of the making of the Gyro. The slicing of the meat off the rotisserie. The Gyro room had 3-4 pounds of meat already sliced and resting in a warming tray to make assembly more efficient. This is good for time, but not so good if you are wanting those crusty and crunchy edge pieces off the spit. They are generous with portions and I opted for the extra pita and split my gyro in two. The flavors didn’t impress me like the friendliness of the staff or the quickness of the service, but it’s still a great stop if you are near campus.

I’m always looking for a new spot north of town and south of town for a great Gyro. Tell us where you go to find yours. Chicken? Beef? Lamb? What’s your Gyro choice and where do you go to get it?

Free Taco Tuesday For All At Taco Bell

June 10, 2017 By Dayton Most Metro

Thanks to the Golden State Warriors winning Game 3 in the NBA Finals we all get to enjoy a FREE taco Bell giveaway.

Taco Bell’s yearly “Steal a Game, Steal a Taco” promotion was triggered when the Golden State Warriors beat the Cleveland Cavaliers Wednesday night. Taco Bell is giving everyone in America one free Doritos Locos Taco, today between 2-6pm. Anyone can get one free Doritos Locos Taco — a Doritos-flavored hard shell taco in your choice of Nacho Cheese, Fiery or Cool Ranch with an approximate value of a $1.69.

To find a Taco Bell near you, use this link on the Taco Bell Website.

Five For Drinking – The Negroni

June 9, 2017 By Brian Petro

The classic Negroni.

For many a bartender, there is a certain allure to the Negroni. It could be the of the simplicity of the recipe: one part gin, one part sweet vermouth, and one part the bitter Italian liqueur Campari. These basic proportions make the cocktail ripe for experimentation. Which means that the gin can be replaced with bourbon or champagne. The Campari can be replaced with any wide variety of bitters, from Aperol to Zucca. Every time you change one of the ingredients, you change the overall flavor profile. While the Negroni will always stand on its own among the classic cocktails, the variations it has inspired have covered the flavor and color spectrum.

The best legend of the creation of the Negroni starts with an Italian nobleman fleeing to America after having a child out of wedlock. Count Camillo Negroni spent some time in the American West, becoming a cowboy and enjoying the lifestyle of a rancher. When everything was a little calmer, he returned to his native country to settle back into his old lifestyle. He sauntered into town one day, looking for a stiff drink. Thinking the popular Americano (1 oz. sweet vermouth and 1 oz. Campari, topped with soda water) was not going to satisfy his thirst, he asked the bartender to substitute the soda water for gin. It was at that point a legend in the cocktail world was born. And like many other cocktails of the era it was mostly lost after Prohibition, showing up once bartenders started to discover the old recipes.

The one ingredient that takes some getting used to.

Several years ago, Imbibe Magazine declared the first full week of June Negroni Week. It is a celebration of this vintage cocktail all over the country, as well as an opportunity for bars and bartenders to give back to their community. For every Negroni purchased at participating venues, a portion of the proceeds is donated to the charity of their choice. You can see the participating venues every year by searching by city or zip code on the Negroni Week website. This year in Dayton, there is one venue celebrating the week: Doctor Doodles is also offering the classic version to help Muttville. If you are planning to spend some time there this weekend, make sure you order one to help either of these amazing pet charities.

What is a classic Negroni, you may ask?

Negroni

1 oz. gin
1 oz. sweet vermouth
1 oz. Campari

Glass: Cocktail or Rocks
Ice: None
Garnish: Orange peel

Pour all of the ingredients into a mixing glass over ice. Stir until the mixture is chilled, then strain into the glass. Twist the orange peel over the cocktail, then drop it in and serve.

If you are a fan of gin and all of its herbal glory, this is an amazing cocktail. The bitter Campari is an acquired taste, but it is blunted by the gin and the sweet vermouth. Start here, and work your way forward…

Not a fan of gin? Bourbon fits just as nicely in this cocktail.

Old Pal

1 oz. bourbon
1 oz. sweet vermouth
1 oz. Campari

Glass: Cocktail
Ice: None
Garnish: Orange peel

Pour all of the ingredients into a mixing glass over ice. Stir until the mixture is chilled, then strain into the cocktail glass. Twist the orange peel over the cocktail, then drop it in and serve.

For those of you that enjoy whiskey more than gin, here is the Negroni variation for you. Swap the herbal gin for the smooth bourbon, and it is like you have an entirely different cocktail. If rye is not your thing, exchange that for bourbon and make yourself a Boulevardier. Either one is fantastic.

Negroni Sbagliato

1.5 oz. sparkling wine (stay in Italy and hit the Prosecco)
1.5 oz. sweet vermouth
1.5 oz. Campari

Bubbles make everything better, right?

Glass: Champagne flute
Ice: None
Garnish: Orange peel

Pour the Campari and sweet vermouth into a mixing glass over ice. Stir until chilled, then strain into the champagne flute. Then top off with the champagne and GENTLY stir. Twist the orange peel over the cocktail and drop in.

It is said that while making a Negroni, a hapless bartender accidentally grabbed an open bottle of champagne instead of the gin and poured it in. Instead of dumping it, he served it to his customer and this star was born. I want to see the bar set up that has the gin ANYWHERE close to the champagne. It seems like a stretch. However, the word sbagliato in Italian means “bungled” or “mistaken”, so there could be an

Unusual Negroni (by Charlotte Voisey)

1 oz. Hendrick’s Gin
1 oz. Lillet Blanc
1 oz. Aperol

Glass: Cocktail
Ice: None
Garnish: Orange peel or Grapefruit peel

Pour all of the ingredients into a mixing glass over ice. Stir until the mixture is chilled, then strain into the cocktail glass. Twist the orange (or grapefruit) peel over the cocktail, then drop it in and serve.

If the boldness of the original Negroni is too much for you, Ms Voisey developed a cocktail that dials back all of the intensity. Henrick’s is an amazingly light gin, more cucumber and rose petal than juniper. The Lillet is not very vermouthy, and the Aperol, while bitter and orange, is not as intense as the Campari.

A little sweeter, but still with some herbal zing.

Dark and Smooth

1 oz. dark rum
1 oz. sweet vermouth
1 oz. Jägermeister

Glass: Rocks
Ice: None
Garnish: Orange peel

Pour all of the ingredients into a mixing glass over ice. Stir until the mixture is chilled, then strain into the cocktail glass. Twist the orange peel over the cocktail, then drop it in and serve.

I will never stop experimenting with one of my favorite spirits, Jägermeister. I have been fiddling with this concept for a while, and finally figured out that the dark rum is the answer. The cocktail leans to the sweeter side for a Negroni, but the herbal notes hit the nose and the palate at the end.

There are many, many more variations of the Negroni out there. If you want to really see the variety of what people have done with the basics of the cocktail, buy the book Negroni: Drinking to La Dolce Vita, with Recipes and Lore by Gary Regan. It has dozens of recipes, some that stay true to the original, some that stray so far off that it is hard to call them a Negroni. But all of them stay true to the idea of the slightly bitter, herbal original.

Find your favorite cocktailing venue and order a classic. They are a delight on the palate, even though for some it is an acquired taste. And if the original is not to your liking, you can see there are many ways to modify it into something you will enjoy. Count Negroni did it over a century ago, and look how well that has turned out. Cheers!

A Decade of Dumaine Ends July 2nd

June 9, 2017 By Lisa Grigsby

I knew it was coming, yet hearing the words out of Chef Anne Kearney’s mouth, “we’re closing down,” just hurt.

On so many levels Rue DuMaine changed the course of dining in Dayton. When Anne, a James Beard Winning Chef, and her husband Tom opened Rue Dumaine in 2007, they set the standards high with Americanized version of classic French flavors. Duck rillette crepes, crispy Herb de Provence frog legs, Cabernet braised short ribs, classic cocktails and a standard of service that was casual and welcoming, with a keen eye for detail. Each plate that came out of the kitchen at Rue lived up to Anne’s motto “Food of Love”

Tom served on the Miami Restaurant Association Board when I was President and we worked to bring more attention to our local food scene. I can remember pitching story ideas to Mark Fisher at the Dayton Daily News and being told, “we’ve already done a food story this month.” But Rue DuMaine helped changed that. Anne’s insistence on working with local farmers, showcasing them in her regular newsletters, her collaborations with other area female chefs, they all turned Dayton’s food scene into something worth writing about.

I talked with Chef Anne last night, as she was composing her farewell letter and you could hear the pain and pride in her voice. It’s been a rough road for her, fighting brain aneurysms, cancer, family illnesses, but the final nail in the coffin in this chapter of the Dumaine story was the sale of the shopping center to out of state investors and a sudden 80% increase in real estate taxes on the business that just became insurmountable.

Yet with strength and charm, she penned this love letter to her customers:

Thank you! Thank you to any and all for your support of our efforts since November 2007. Tom and I returned from NOLA with a great deal of ambition, “We will make great things happen in Dayton, How hard can that be?” Sadly, due to circumstances beyond our control Bar Dumaine, Rue Dumaine and Anne Kearney will serve our last meals at 1061 Miamisburg-Centerville Road on Sunday, July 2^nd, 2017

Until that day we will open at 11 am, seven days a week. The details of our demise are known to many but ultimately we have run the course of our lease and were unable to come to a mutually agreed upon resolution in order for us to stay at this location.

During the past 10 years, I have grown to love my hometown of Dayton with greater appreciation. The quality of people that have become part of the RD/BD krewe has been pleasing for this childless woman. Watching the younger ones literally grow up before my very eyes. Many have completed their collegiate journey, met their true mates and even started families of their own. Others have gone on to make great things happen in the culinary world. I have so enjoyed watching their crafts defined and refined.

The farming community that has collaborated with me to bring quality, locally grown products to the table has been a rewarding experience, I am blessed for their efforts, I will miss those relationships. Our guests, you will not be forgotten, some of you I truly consider family. I have come to know many of you beyond a name and a face. You have shared your accomplishments, as well as your disappointments. I have enjoyed watching your love ignite, families develop, and children grow as well as offered comfort to you in times of despair.

Yes, my heart is broken. I will somehow find a way to mend and I hope in my efforts, I will be able to create a space for you to join me again for a great dining experience. I will keep all of you posted on when and where this journey takes me next and ultimately how I intend to get myself back to Dayton so I am able to feed you once again. I will likely take a respite from the owner/operator world to delve, discover and develop new culinary related skills.

Despite my efforts and the efforts of many to find the right place to relocate, we have come up empty handed. This leaves me with 34 employees and a restaurant full of quality equipment and amenities to find new homes for (including that beautiful bar and wine cellar). If you or anyone you know are interested in anything you see or use during your dining experience at BD, please reach out to me. It all needs a new home. [email protected]

Many of the Bar DUMAINE krewe have already gotten jobs, taken interviews or received offers and taken jobs. However, if you are industry linked with direction and/or in need of a great employee, please reach out.

Now I ask of you, one thing. Help me to say goodbye to this fine establishment by showing us your support as we “ride the wave to the shore.”

As per our usual, standard operating procedure, I, Anne Kearney will not compromise the quality of ingredients and dining services as the days begin to quickly fade away. I do appreciate your good wishes and curiosities about my next step. I will find my way into a professional position that will satisfy me while I rebuild and recharge. I will not lose you, those of you that have made a strong connection with me, or my food. I will continue to reach out with information about great things going on in the food world via my newsletters.

Let me know if you would like to be added to my newsletter list, 937.610.1061

Thank you so very much for reading my story, Anne Kearney

And while this is the end of this chapter in Chef Anne’s life, we have no doubt that after a summer spent wrapping up this business, some time off to rest, and rediscover herself, the future is still bright for this talented, charming and caring women, who gives so much of herself to others.

Let’s send her off with a rousing last month of business at Bar Dumaine and thank her for 10 years of fantastic food. Upcoming events at the Washington Township eatery include:

Tuesday 6-13: BD cellar favorites– Anne’s pulling several bottles from Bar DUMAINE wine cellar, “hidden treasures” she’s found during the last inventory. This is going to be fun. I will see what we can come up with for tasty treats to dine on as we move through as many wines as you are interested in.

Thursday 6-15 from 6-9pm :Matt Schlop

He will be strumming his guitar and singing along to his favorite 60s & 70s

Sunday 6-18: Father’s Day Bruch

Monday 6-19: YELLOW SPRINGS BREWERY DINNER 6 pm, call now for reservations, seating is limited to 34 guests. The complete menu is below.

Tuesday 6-20: BEER Tasting TBA

Monday 6-26: Wine Dinner in the spirit of the ol’ RUE DUMAINE~
French flavors and wines all around. Michael Freeman stopped in yesterday with a fantastic line-up for this special event, ONE LAST TIME. The 6 wines for this event are set into place. The menu is in the works, I am so excited about this, AWESOME! Limited seating 30 guests. Menu by June 11^th.

Sunday, July 2^nd: 12noon – 8pm
Join us for an OPEN HOUSE, good music, food, and libations will be flowing all day long.

12 Must Eats At The Rock N Green Tomato Festival

June 8, 2017 By Dayton937

Fried Green Tomato Pizza at Ron’s

We have exclusive scoop right here ! Yes, Food Adventures has insider info on what food vendors are coming to Miamisburg on June 10th, and, a 14 piece Elvis tribute band is joining them at this Satuday’s Rock N Green Tomato Festival. Come get your eat on from 11am until 10pm.

A dozen unique Food Vendors and 25 craft/business booths will be on hand for the event held at Riverfront Park, behind Ron’s Pizza Tavern. Did we mention Green Beer, a Cornhole tourney, a Donut 5k, a Green Tomato Pie contest and a kids’ bouncy house and pony area? There is even a hula hoop contest, face painting at and a dunk tank all day.

But this is Food Adventures, and we are here to talk festival eats –

Bacon Wrapped Chicken Legs from “Q for Everyone”

So here, without a doubt are our patented “MUST EATS” at the Rock N Green Tomato Festival

—GOOD GOLLY MISS MOLLY FOOD BUS:
Homemade Sandwiches featuring green tomatoes, Burgers, Chicken Salad on Pretzel Bun, Cobbler, Potato Salad, Peanut Butter Pie, Sundaes. We can’t wait to dive into this menu!

—GREEK STREET FOOD TRUCK:
Street Style Gyros, Baklava See why this is one of Dayton’s most popular food trucks. A delicious menu that won’t dissapoint.

—THE HAMBURGER WAGON:
Single and Double Burgers. For over 100 years, these babies have been a poular street attraction to the ciy of Miamisburg.

—THE ICE CREAM TROLLEY:
Butter Pecan Ice Cream and More. This sinful little trolley will be serving up flavors of cold, creamy ice cream. A cult favorite, get your trolley treats here…

Ice Cream !!

—KONA ICE:
Blueberry Snow cones and more. Dozens of flavor combinations to keep you cool.

—MG KONCESSIONS:
Funnel Cakes, Deep Fried Oreos, Elephant Ears, Lemon Shakeups. Carnie food at its best. Get some chin dripping goodness.

—Q FOOD FOR EVERYONE:
Bacon Wrapped Turkey Legs and some of Dayton’s best BBQ. Check out their smoker, made with 3 beer kegs.

Hamburger Wagon Burgers

—RAJUN CAJUN GRILL:
Bourbon Chicken Louisiana Flavors from the owner who is from Louisiana. Time for some Bayou grub !

—RON’S PIZZA:
Fried Green Tomatoes, Bacon and Green Tomato Sliders. Proceeds from this booth go to the Miamisburg High School Athletic Boosters. Ron’s will also have Green Tomatoes as an option as pizza toppings inside the Tavern. Green Beer will be served all day inside the tavern, too.

—SCHIAVONE’S
Italian Beef Sandwiches, Meatballs The legendary Italian name from Middletown is back! We can’t wait to rediscover the familiar tastes of one of the Miami Valley’s favorite restaurant families.

—SHORT ASS FOOD BUS:
Homemade Sandwiches. We cannot wait to try this food truck with the great reputation.

—TOTALLY AWESOME BRANDS:
Kettle Corn, Caramel Corn, Lemonade, Cheese Popcorn, Cookies n Creme Popcorn, Fudge puppies. Some great festival snacks await you at this booth!

—WINK’S TREATS:
Cotton Candy, Cookies, Nachos, Caramel Apple Bowls Some foods that need to be at every festival, made fresh and ready to eat. Snack time !

Well there you have it – the COMPLETE rundown of who will be there. Expect about 25 craft and business booths as well.

We suggest bringing a folding chair. With limited seating it comes in handy while listening to the live bands.

FOR A FULL TIMELINE OF THE DAYS EVENTS CLICK HERE

See you at the ROCK N GREEN TOMATO FESTIVAL THIS SATURDAY JUNE 10th from 11am -1opm.

For more Food Adventures – hit us up on Facebook with over 7,000 Dayton area foodies discussing Daytons best eats…

Fried Green Tomatoes

Kettle Corn

Street Style Gyro from Greek Street

It’s a Cheesy Week at Young’s

June 8, 2017 By Dayton Most Metro

For six generations the Young family has been running the dairy farm in Yellow Springs. This working farm has grown over the years. In the 60’s they got into the ice cream business, in the 70’s they added the bakery, in the 80’s they built the restaurants, in the 90’s they added entertainment with miniature golf, batting cages and driving range and eight years ago they added cheese making to the line up and this week they celebrate all things cheese!

Watch or join the fun run! ‘The Cheddar Challenge‘ – a 5k trail run starting at 9am on Saturday, June 10th. They’re expecting up to 1,000 5K runners and walkers!

Young’s Deep Fried Cheddar Cheese Curds on sale at both restaurants during our Cheese Anniversary at $3.49. Regular, Buffalo or Sweet Chili style!

On Saturday & Sunday June 10 & 11 from 10 am to 8 pm get an order of curds from Young’s on the Moove – their new food truck. Or order a panini-style grilled cheese sandwich and enjoy a 1/2 pint of Young’s Homemade Ice Cream. Young’s on the Moove will be parked on our Farm Plaza, where you can enjoy watching the goats while tasting an order of deep fried cheddar curds.

Sample Young’s Farmstead Cheese, which is on sale all week. Purchase one piece of homemade cheese, pint of fresh cheddar curds, or sampler package, get one of equal or lesser value for only $3.00!

Colby
Jersey Girl Cheddar
Red Barn Cheddar
Toreador Aged Cheddar
Vintage 2+ yr Cheddar
Natural Wood Smoked Cheddar (using apple wood)
Bourbon Oak Barrel Smoked Aged Cheddar
Baby Swiss
Applewood Smoked Baby Swiss
Pepperjack
It’s Gouda

Fresh Cheddar Curds (cheese before it is pressed and aged)

Curds are just fresh cheddar cheese that haven’t been pressed into a hoop and aged. Curds have a mild taste — they haven’t developed the stronger cheddar flavor. Curds are delicious as a snack and can be used in many tasty ways. Their best selling curd is Young’s Deep fried breaded cheddar cheese curds, sold as a side item at both restaurants in traditional, buffalo and Sweet chili style.

White Cheddar Curds
Garlic Cheddar Curds
Cajun Cheddar Curds
Italian Cheddar Curds
Dill Cheddar Curds
Cheddar Ranch Curds
Sweet Basil Garlic Cheddar Curds

See How They Make Cheese

Tour Cheese Production Facility – tours available both days, multiple times
- Saturday – 1pm, 2:30pm, 4pm, 5:30pm
- Sunday – 1pm, 2:30pm, 4pm
  
  For more on Young’s check out this video with Ben Young giving a history of the family business.

Mamma DiSalvo’s 38th Anniversary = Dinner for Two for $38

June 6, 2017 By Lisa Grigsby

Elena DiSalvo (Mamma) her son, Chef Roberto DiSalvo, proudly celebrate the restaurants 38th anniversary this Thursday, June 8th by offering their homemade lasagna dinner, which comes with salad,bread and 2 large cannoli’s for just $38 tonight – Thursday.

Using Mamma’s family recipes, made fresh from scratch daily, Mamma’s truly is a family business, with 3 generations (Mamma, Chef Roberto and his son Vinnie) often found cooking together in the kitchen.

Whether it’s for dine in, take out or to catering for your office party, graduation or wedding, Mamma’s is proud to be a part of so many family celebrations in the Miami Valley for almost four decades. Mamma says, “We want to thank every customer of Mamma DiSalvos. Please keep on coming, we love you guys and come back.”

To wind up the anniversary week, Mamma’s will host a car show in the parking lot Sunday, June 11th from 1-4pm. Bring your antique, classic or custom car or truck out to show off. Cars will be on display in our back parking lot. DJ Dan Edwards will be our MC and tunes will be rocking!

Mamma’s will have our pizza oven and grill out, with small pizza’s, hot dogs and sausage subs and soda for sale in the lot. The restaurant will open at 4:30pm.

About Mamma DiSalvo’s:

Rinaldo and Elena DiSalvo opened Mamma DiSalvo’s restaurant on July 8, 1979, with the help of Elena’s father Pasquale Berarado and their three sons, Nicola, Rinaldo Jr. and Roberto. Mamma DiSalvo’s restaurant started out small, serving their own family recipe from the Abruzzi Molise Region – One of Italy’s best kept secrets, and strive to provide your family with the best authentic Italian food in Dayton, Ohio

Even though Mamma DiSalvo’s has grown over the years, their traditions remain the same. The family still cooks everything from scratch using only the finest quality ingredients available. fresh meats and imported cheese, pasta and olive oil. The sauces and lasagna are made fresh daily by Roberto.

A New Private Event Space Near UD

June 6, 2017 By Dayton937 Leave a Comment

The back yard at Jimmie’s Greenhouse

The owners of Jimmies Ladder 11 have completely refurbished a home just tucked in behind the restaurant, about a half block down. It is a new venue option for those looking to host parties for up to 50 people. It is called JIMMIE’S GREENHOUSE.

Having a grad party? A business meeting? A birthday or anniversary celebration? Whatever the occasion the charming New Orleans decor is a perfect place to host your next shindig. Located in the Historic South Park section of Dayton, this turn of the century home has been completely rennovated with a Louisiana flair. The home was built in 1883.

Outside the Greenhouse on 24 Park Dr., Historic South Park

Our Food Adventure’s Crew have long been fans of Jimmie’s Ladder 11. From previous Food Adventure dinners, to fantastic lunches on the back patio, they have always provided top notch celebrations. JIMMIE’S GREENHOUSE event center is another way to enjoy their hospitality and even cater in some of that fantastic food.

HERE’S THE SKINNY on JIMMIE’S GREENHOUSE:

WHERE: 24 Park Drive, Dayton Ohio 45410

WHAT: JIMMIE’S GREENHOUSE, a party and meeting venue

COST: Depends on catering menu and length of rental – best to email for a quote

Inside one of the party areas

AMENITIES:
– Full Catering Menu by Jimmie’s Ladder 11 Restaurant
– Buffet or pre arranged menu options
– Custom Bar on site, bartender included
– Covered Patio
– Indoor & Outdoor Seating
– Beautiful backyard and garden area
– Pool Table (converts to banquet table)
– Living Room with Game Table
– Full Commercial Kitchen
– 2 Televisions equipped with Apple TV
– Wifi & Bluetooth Stereo
– 2 Bedrooms for overnight accomodations

RESERVATIONS: For availability and questions, email [email protected]

This unique gathering space is like no other in Dayton. It has a fun

New Orleans Decor

feel, yet is very homey and inviting. It has a jazzy, New Orleans amosphere inside. A shout out on remodeling goes to family friend Mark Shannon. Interesting antiques lend to great conversation pieces. The different rooms can be used for different purposes and options for any party. Having the catering expertise of Jimmie’s Ladder 11 Restaurant at your disposal also guarantees a succesful event.

If you are looking for a stylish, thoughtful way to entertain your friends or family, for a Food Adventure or whatever the occassion, consider this one of a kind venue, Jimmie’s Greenhouse.

Please feel free to browse the photo gallery below of the newly rennovated greenhouse.

Also – Are you a Dayton Foodie? Then follow Food Adventures on Facebook. Since 2008, we have been a favorite of Miami Valley food fans.

Jimmie’s Greenhouse – email [email protected] if you have questions.

Back yard seating

The Lincoln Bedroom

Louisiana Art

More Decor

New Orleans Feel

Pool Table

Back patio

Greenhouse Patio door

Raising Cane’s Sets Opening Date

June 5, 2017 By Dayton Most Metro

The Baton Rouge based chain has confirmed that the first Dayton area Raising Cane’s, located at 1136 Miamisburg Centerville Road in Washington Township will open on Wed, June 28th at 10:30am. As a part of their opening celebration, guests are encouraged to spin the prize wheel and get the first taste of your new local Raising Cane’s.

The chain’s concept is based on having only ONE LOVE – quality chicken finger meals! This simple concept and limited menu allows them to serve a high quality product quickly and conveniently.

Their menu consists of chicken fingers- 100% premium chicken tenderloins marinated for 24 hours and are fresh- never frozen. Extra long crinkle cut fries, from Grade A potatoes, cooked in a Canola Oil blend and lightly salted, a creamy coleslaw and their sesame seeded Texas Toast.

Another store on North Fairfield Road in Beavercreek is planned to open, perhaps even as earlier as July. Stay tuned for more info!

Big News From Zombie Dogz

June 4, 2017 By Dayton Most Metro

Starting Monday, June 5th Zombie Dogz Conies will be added to the menu at the popular gourmet hot dog eater located at 1200 Brown Street, near UD.

You’ll be able to order a “flight” of any 3 Zombie dogs- plain or gourmet dog options being offered on the store menu, plus side of tater tots for just $10. Just perfect for when you want to try more than one specialty dog. And yes, it’s the exact same hot dog, still grilled, just downsized to make sampling easier!

The introduction of the ZD conies also makes for the perfect main ingredient for them to introduce a kids meal- one coney of your choice, plus, a gogurt, sliced apples, or seasonal fruit at that time, and their choice of a beverage: juice pack, soda, or water. The kids meal is $5 with a gourmet dog option, or $4 with a plain option.

And one more big addition you can now order online through the Zombie Dog website,
You pick and order what you want to your specifications – Dogz, beverages, side items, cupcakes, you name it, you can do it, even pay online and then just run in for pickup. No waiting in line, no human interaction, no payment necessary in store, because you’ve already paid online. You absolutely have to do nothing but just pick up your food with either your order number on it, or if you’ve entered it, your name. Even better, you can order ahead and set your pick up time.

Do You Make An Award Worthy Green Tomato Pie?

June 3, 2017 By Dayton937 Leave a Comment

Green Tomato Pie Contest Saturday June 10th

June 10th, 2017 will be a day to mark your culinary calendars.

Calling all cooks, young, old, professional or fly by the seat of your pants. There is a contest and big trophies and bragging rights are at stake for the top 3 spots. The venue will be the crowded Riverfront Park in Miamisburg at the Rock N Green Tomato Festival, on June 10th. The pie competition starts precisely at 5pm.

MostMetro is helping organize the festival and Dayton’s favorite foodies, The Food Adventures Crew will be judging the pie contest. Will Chef House, The Big Ragu and Hungry Jax pick your pie?

There is still time to enter the event.

HERE’S THE SKINNY ON THE GREEN TOMATO PIE CONTEST:

WHERE:
THE ROCK N GREEN TOMATO FESTIVAL at Riverfront Park in Miamisburg, behind Ron’s Pizza Tavern near the stage.

WHEN:
SATURDAY, JUNE 10th at 5pm (the festival goes from 11am – 10pm)

WHAT:
Green Tomato Pie Baking Contest – Whose tastes the best???

Green Tomato Pies

WHY:
To see who the bragging rights and gets trophies fpr the best Green Tomato Pie !

WHO:
We are expecting professional Pie entries from Ron’s Pizza, Mz. Pickles, Blue Note Bistro, Bennetts Publical (last year’s champ), and maybe Bullwinkles. We are also expecting some amateur cooks like the “Scanlan Girls.”

HOW TO JOIN THE CONTEST:
Bring your pie to Ron’s Pizza Tavern at 1 s. Main St., Miamisburg, between 1pm and 4pm. Ask them to put the pie in the cooler for you. The contest will start at 5pm, last about 30 minutes and trophies will be presented immediately afterwards.

Last Years top 3 were Bennets Publical, Blue Note Bistro and Mz Pickles Sandwich Shop

Contest is WINNER TAKE ALL – with trophies awarded for 1st, 2nd and 3rd place….

Other Featured events at the ROCK N GREEN TOMATO FESTIVAL:

5k Donut Run, $250 Cornhole Tournament, Hula Hoop Contest, Live Music, Elvis Tribute Band, Food Vendors, Craft Vendors, Kids Bouncy House, Dunk Tank, Hamburger Wagon Burger Eating Contest, Poker Run /Motorcyles, Green Beer at Ron’s Pizza,

Join us for a Food Adventure Saturday June 10th – A fun time will be had by all.

Below are some pictures from past TOMATO PIE CONTESTS !!

2014 champ, was an amateur !

Bacon topped pie !

Green Tomato Pie pre baked

Whipped Green Tomato Pie

June 10th it all goes down, 2017

Rock n Green Chair Jack Sperry flew in some guest judges from Fairborn in 2016

Will it be savory or sweet ?

Anyone can enter a pie !

If you havent tried Greent Tomato Pie – youre missing out

Oh wow the creativity !

Slicing up a savory pie

Jax and Chef House determine the 2015 champ

Trophies for the winners !

Experiment in your kitchen and give it a try !

Chef House has judged the contest in past years

The 2015 Champs were Amateur cooks !

Elvis would love this

2014 runner up

Raw Material

Friday is National Donut Day

May 31, 2017 By Lisa Grigsby

There’s something about Donuts that get people really excited. That excitement level is rising for Friday’s celebration of National Donut Day, always celebrated the first Friday in June. National Doughnut Day started in 1938 as a fund raiser for Chicago’s The Salvation Army. Their goal was to help those in need during the Great Depression, and to honor The Salvation Army “Lassies” of World War I, who served doughnuts to soldiers.

Dayton is home to lots of independent shops, and yes a few of the national chains. Don’t worry if you can’t get to all these donut stops at once, there are three other doughnut holidays: International Jelly-Filled Doughnut Day is widely recognized as June 8, National Cream-Filled Doughnut Day is celebrated on September 14 and Buy a doughnut Day occurs on October 30.

Here’s a round up the special promotions we know about happening in the Miami Valley on Friday. If we missed any, just let us know in the comments below.

Bear Creek Donuts – 80 S. Main Street in Miamisburg
Open daily at 6:30am

Wwill be offering a free 13th donut for every dozen purchased. This was our busiest day last year and they highly recommend preordering your donuts. They’ll be sure to stock lots of their specialty donuts and will be bringing back their Monster Energy donut, that was a big hit last year.

Bill’s Donut Shop 268 N. Main St. in Centerville
open 24 hours

They’ve been cranking out the pastries for over 50 years and making lists like Saveur magazine’s “The 50 Finest Donut Shops in America, USA Today’s “10 Great Places to Get Doughnuts,” Thrillists “best-in-the-U.S.” list and mentions on the Ellen tv show. Bill’s will be debuting a brand new donut and every one that visits will get a sample.

Cake, Hope & Love– 1490 N Fairfield Rd, Ste B in Beavercreek
Open noon – 6pm Mon- Tours, 11am – 5pm Saturday
CH & L will be abandoning their usual cupcakes for the day and will be serving up just donuts! But don’t worry cake nation- many of the fun flavors they are know for will be in doughnut form. Look for Raspberry Red Velvet, Maple Bacon and salted caramel pretzel and of course their will be sprinkles, lots and lots of sprinkles.

District 6 Donuts– 6 Oakwood Ave, Dayton
Open 7AM – 8PM Daily – Sunday 10AM – 5PM

Making their debut this week, this shop, owned by retired police officer Bill Parson, allows you to customize your golden fried delight by choosing your icing, toppings and drizzle for a custom selection.

Dunkin’ Donuts: find a store near you
Buy any beverage on Friday, June 2, and you’ll get a choice of any free doughnut at Dunkin. They are also debuting two new donuts:

“The Vanilla Cake Batter Donut features vanilla-flavored cake batter filling, frosted with chocolate icing and topped with confetti sprinkles, while the Dunkin’ Donuts Sprinkles Donut is frosted with white icing and topped with pink and orange sprinkles shaped like the brand’s iconic ‘DD’ logo.

Jim’s Donut Shop – 122 E National Rd Vandalia
open 24 hours
Buy a large coffee and get a free donut. Jim’s will also be offering a Special Spectacular Strawberry Donut, while supplies last

Krispy Kreme Doughnuts:

Each customer is welcomed to pick any style of doughnut—free of charge, no purchase required.

Stan the Donut Man – 1441 Wilmington Pike in Kettering
opens daily at 5am

Currently in the running to be voted “the Sweetest Bakery In America,” is offering a baker’s dozen (thirteen) for $7.90

The Donut Haus Bakery – 305 W. Central Avenue in Springboro
Open daily 6am – 9pm

They are offering a Baker’s dozen for the price of a dozen, Owner Mike Hemmert says, “this is my way of thanking my customers for their loyalty and patronage. We should sell over 800 doz. that day.”

Tim Horton’s – Find the one nearest you
Open 24 hours
Free donut with the purchase of any beverage

And finally I leave you with one of my favorite Mitch Hedberg bits about donuts!

https://www.youtube.com/watch?v=2R7n3vNcXW0