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The Real Deal Chinese Food at CJ Chan

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Introducing Jon Hung

I get a lot of people asking me what the best Chinese food in Dayton is. Until today, I would recommend Flying Tiger in Fairborn.

Flying Tiger has fantastic Chinese food. It’s food is always good, always quality, and always served promptly. In the dozens of times I’ve been there, I’ve never had a bad time. Ever. It’s the place we’ve always gone on Christmas Eve, and it’s the place you want to go when you have 12 people on a Saturday at 5:30 PM. Good luck getting into TGIF.

I have nothing but good things to say about Flying Tiger. But CJ Chan’s is, simply, a step above.

Some background: I was born and raised on the outskirts of Toronto. My family and extended family have toured Toronto for the best Chinese food joints, specifically Cantonese. I’ve had my fair share of crappy places, as well as superlative experiences. So, if you’re looking for a place that is or is not genuinely Cantonese? I’m your guy.

In the Dayton area, you basically have Cantonese-influenced American Chinese food. General Tso’s isn’t named for a famous general; kung pao isn’t named after a martial artist; beef and broccoli is beef and broccoli; but none of these dishes are traditional Cantonese or Chinese food. Not even close. In fact, you’re hard-pressed even finding the simplest of Cantonese food staples — barbecue pork — around here. (It’s actually not difficult to make, but the spice combo is tricky and the coloring is hard to mimic.)

But CJ Chan is different.

It serves the traditional American Chinese food, but it is clearly influenced by Cantonese cooking. My parents found out why: the chef is from Hong Kong. So the food is hot, quickly-fried at an extremely high temperature, and served crisp and delicious, unlike what you usually get from other places: a sauce-soaked mess. For example, the beef-and-broccoli dish has the expected beef and broccoli, with carrots and water chestnuts; however, it does not have a “brown” sauce, but, instead, soy sauce mixed with corn starch — which is what “brown” sauce is supposed to be, //but isn’t//.

I had the Singapore Mai Fun, a soft, rice noodle dish with shrimp, the aforementioned BBQ pork, and enough spicy heat to make you eat it nice and slow. My father had the House Special Lo Mein, which came with soft noodles that were perfectly fried //in soy sauce//, and not soaked in //brown sauce//.

The kicker is that the place also serves sushi. Honest, good, old-fashioned sushi. My wife loved it, and so will you. But the real clincher is this: the gyoza aen’t gyoza, and the shumai isn’t shumai.

Why is this important? Any good Cantonese boy will tell you that the two most important things to get at dim sum are har-gow (shrimp dumplings) and siu-mai (pork dumplings). Period. We used to wait an extra 15 minutes just to get these when I was younger. Well, at CJ Chan’s, the gyoza are har-gow, and the shumai are siu-mai. That means that there is honest-to the-Lord dim sum dishes on the menu, if you know where to find them.

Fresh. Genuine. Not bloody soaked in sauce. You can find the real deal Chinese food at CJ Chan’s, as well as real deal Japanese sushi as well. And it’s bloody reasonable, price-wise. Located between Irving and Shroyer on Wilmington Pike, the restaurant holds about 30-35 people. My hope is, with this preview, you — the reader — will check it out and spread the word.

 

CJ Chan
536 Wilmington Ave, Dayton OH 45420
(937) 259-9866
*this is the location featured.

2nd Location:

2747 W Alex Bell Rd, Moraine OH 45459
(937) 259-8882 
Mon – Thu: 10:30AM–10PM
Fri – Sat: 10:30AM–10:30PM
Sun: 11:30AM–10PM

Dayton Bar Stars – Molly Peppo

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Dayton Bar Star Dayton Funny Bone

Dayton Bar Star Molly Peppo!

When people ask “How do you become a bartender? Do you go to school?”, I tell them that what you really need to do is start working in the industry in the front of the house and work your way up from there.

Many of the bartenders I speak with have a similar story. They were not fully formed behind the bar, like a clay sculpture brought to life with Jägermeister and some citrus. They were forged in the industry, spending years learning the industry before they were placed behind the bar. There was a big shift at the Dayton Funny Bone in 2014. Their two long-standing bartenders, within months of each other, were getting ready to depart for new ventures. This meant the Funny Bone needed a new bartender that had almost a blank slate to work with. Fortunately for them, Molly Peppo was waiting in the wings.

Molly had come to the Dayton Funny Bone when it first opened in 2006. She was looking for a little extra money on the side, and serving at a comedy club was the right fit for her. As a working mom, it gave her time with her family during the week. Over time, she started to develop an interest in becoming a bartender. Before Molly made the transition, she was one of the senior servers on the staff. Her training for bartending was a slow process, and she picked up a few shifts behind the stick when one of the other bartenders was out for a night.

After years on the floor, she became a full-time bartender. Then, in rapid succession, the bar manager for the club. She went right to work on the huge task she was given, making sweeping changes to the menu. She cleaned house, switching up many of the liquors and beers that had been behind the bar for years. There was a greater focus on building the craft beer selection, knowing that many of the people coming through the doors were beer drinkers. The cocktail menu was also redeveloped over time as the old spirits flowed out and the new spirits flowed in. It was developed to handle the speed of a comedy show, which typically hits fast and early and then dies off. This wonder woman then started training a few other bartenders to build out the rest of her team.

Dayton Bar Stars Molly Peppo

She’s right next to Fluffy!

The look of the bar has also been updated. Gone are the shelves of liquor showing off the selection. Molly preferred a clean look, and that is what she created. The craft beers of the month are displayed at the front of the bar for all to see. She is continuing to improve her craft, diving into the craft beer scene while learning more all the time about cocktails. Molly’s path to becoming a bartender was something she was used to; hard work and patience to get where she wanted to be. She built the bar she wanted to create and brought it to life.

How did you get into bartending?

After working as a server for seven years at the club, I decided to learn how to make the drinks I was selling.

What is your favorite drink to make?

This is tricky. If it’s a not crazy busy night I enjoy making cosmos or flavored martinis. However, if it’s a sold out show give me any other drink to make aside from those!!

Which drink makes you internally cringe?

I give this award to the Old Fashioned.

Dayton Bar Star Molly Peppo

Sometimes you need a break…

Do you have a favorite spirit you like to work with?

Anything Jameson.

When you go out for a drink in Dayton, where is your favorite place to go?

I’d have to say any of the local breweries. I love the patrons there, the bartenders are super knowledgeable & the atmosphere is always fun.

Who is the most famous person you have served?

I’d have to say Dave Chapelle or Charlie Murphy.

What do you do when you are not bartending?

I’m out taking mini road trips to new breweries or busy being a full-time mom.

What are your favorite trends from the last year?

Possibly the usage of craft beers in some cocktails.

What advice do you want to give bartenders just getting into the business?

The adrenaline rush is crazy addictive!!

Dayton Bar Star Molly PeppoWhat do you love most about Dayton?

I love there are so many cool little local places to hang out right in my own backyard.

Most interesting thing you have seen from behind the bar?

Sheryl Underwood, Stand Up Comedian and co-host of “The Talk,  spent $1000 on shots for a room full of her fans.

How has bartending changed in the time you have been in the industry?

I think people are finally realizing there is more to life than a Rum & Coke or a plain domestic beer.

What do you wish customers knew that helped you do your job?

When ordering a drink with no ice doesn’t mean more liquor. When a customer asks me to “hook it up” makes me do just the opposite! Trust me if you’re nice to me I will take care of you.

If you were not a bartender, what career would you be pursuing?

Becoming a nurse.

Quest For The Best: Cuban Sandwich

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Suddith with children at a church in Pedro Betancourt, Matanzas Pr. Cuba

13 years ago, after a long wait in Miami, and longer wait in Havana, I stepped out of the Jose Marti airport into the sweltering heat of Cuba in the summer. A friend was waiting for me with a cold Coca-Cola and pulled me around the crowd. I was the last of the team freed from the security detail and he had found our lunch. A little food stand on the curb serving sandwiches. The only item on the menu, roasted pork, and ham with cheese. The Cuban served with plantain chips and a can of the national cola, Tu Cola, for less than $2.00 American.

The classic Cuban sandwich doesn’t come with lettuce and tomato, or mayo or a relish. It’s simple. Like the way Cubanos live. Pork is in abundance in Cuba and alongside chicken, is the main protein consumed on the island. Beef and seafood are still quartered off for tourists and elites. The french bread is picked up daily in the market with a ration card and is perfect when a day or two old. The sandwich is normally pressed to help heat the day old meats through and melt the cheese. Cheese quality on the island varies, but a version of the sharp swiss we know here is used most often. The Cuban is a staple in open air markets and is called “Sandwich mixto”. The combining of two types of meat on one sandwich. Most often roasted pork and ham, occasionally it can be found with salami.
 
My love affair with Cuba started that day, under a tree, eating that sandwich and drinking a soda. I’ve returned 3 times since then and will be back later this summer. In between trips I perfected my espresso making and have searched Dayton looking for that sandwich on crunchy french bread, the right mix of meat, cheese, pickle, and mustard. In my quest for the best, I found these.

 

El Meson in West Carrolton.
It should come as no surprise that El Meson, specializing in Spanish, Caribbean and South American fare should have the area’s best Cuban sandwich. The Pork is seasoned perfectly with spices I can only describe as uniquely Cuban. Oregano, cumin, parsley, black pepper, all together smells of a Cuban country kitchen. They layer the pork alongside pickle, mustard, and swiss. Finished in a press, the roll comes back with a crunchy exterior ready to handle the juicy pork. Order it with a side of black beans. Sit on the patio, enjoy the sunshine, imagine you are in a Havana cafe all for under $10.00.

 

Don’t send angry letters. I get it. It’s not local. It’s not genuine. But trust me here. Buried deep in the voluminous menu there’s a hidden gem or two. My favorite is the Cuban sandwich. The Factory has done their research and their Cuban is on point. French roll pressed flat, pickle and mustard only. Nothing special. They make it the classic way, with roasted pork and a portion of thinly sliced ham under the swiss. It tastes just like the food cart outside Jose Marti. Skip the sides, they pale in comparison.
 
For the most authentic experience, skip the waiters, forks and nice table service. A roaming food truck is the best way to go. For a Cuban sandwich in Dayton, find McNasty’s. It has all you need. Perfectly pork, sweet ham, swiss cheese melted, that pickle and mustard in between a crusty pressed french roll.  It is no frills, just the way you might get it in Havana Viejo.
Annie’s at Second Street Market
The Second Street Market always impresses me. The Cuban at Annie’s is no exception. Pork, ham, swiss, mustard and pickle, pressed and wrapped to go just like on the Island. Annie’s pork is a bit more shredded than I normally like. This changed things for me, but the flavor is still there. Equal pickle, mustard, and pork is balanced by the swiss. Every bite was a memory.

 

Where do you find a great Cuban sandwich? Let us know is the comments or on our Facebook page at Facebook.com/mostmetro
Instagram photos used with permission by @mle_m

You Can Join The Burger Club of Dayton

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Hamburgers are big business.  Nearly 60 percent of all sandwiches sold worldwide are actually hamburgers.  In America alone, 50 billion burgers are eaten in one single year!  If all Hamburgers eaten by Americans in a year are arranged in a straight line, it would circle our Earth 32 times or more!  Beef is also the most common meat used in burgers worldwide. Hamburgers, along with cheeseburgers, account for 71 percent of beef served in American eateries. Cheddar cheese is the most popular choice of cheese on burgers followed by American, blue cheese and Swiss.

Burger is actually the shortened name of Hamburger. The term, Hamburger, was derived from Hamburg steaks introduced in the US by German immigrants.  During World War I, the US government and soldiers referred hamburgers as ‘liberty sandwiches’ to avoid its German connection.

With so many fans of the beef patty, it’s no surprise that it has a fan club.  The  Burger Club of Dayton meets up each month at a different eatery, on a quest to find the region’s best burgers.  We found the club on Facebook and asked the Founder Fletch to tell us about the club:

How did the Burger Club begin?
  I started the Burger Club in August of 2016. I was watching Jeopardy and one of the contestants had mentioned that she was a member of a Burger Club where she lived.  I thought is was a Genius idea.

Who can attend your meet ups?
We welcome everyone. No age minimum or maximum. We’re definitely family friendly.

What happens at your meet ups?
We get together and socialize, order food and typically share food we think others in the Club might like.

How do you pick your burger spots?
 We keep it local.  We want to go to restaurants that are not a national chain,  We choose local businesses within 25 miles of Dayton. 

Bennett’s Burger

Where’s your favorite burger joint?
Some of the places that have stood out, so far, are Bennett’s Publical in Miamisburg, EO at the Greene and Bunker’s in Vandalia. 

What else should we know?
We’re a friendly group, averaging around 15 people each month.  You don’t have to eat a Burger, we don’t judge.  Come out and join us.

The next meeting of the burger club is  Tuesday, May 23 from 6:30 PM – 8:30 PM at Sea Jax Tavern on Bigger Road in Kettering.

Hamburger Harley

And if that doesn’t fulfill your burger cravings, perhaps you should plan a visit to the Hamburger Hall of Fame in Seymour, Wisconsin, which claims to have the World’s Largest Collection of Hamburger-Related Items, or The International Hamburger Hall of Fame, aka The Hamburger Museum,  in Daytona Beach, Florida.

DLM Culinary Center to feature 8 Course Food Adventure Class

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Patio Party Foods class !

Dorothy Lane Market’s School of Cooking in Washington Township has a few tickets left for this Thursday’s (May 18, 2017)  Food Adventures Cooking Class, called “Party on the Patio.”

This fun theme features 8 great tastes.  From grilled items, to party foods these features are great for patio or poolside parties.  With the upcoming warm weather, it is a perfect time to get some new recipes and help fine tune your skills when you entertain.

We are expecting a big crowd, but some tickets are still left !

The Food Adventures Crew is a Dayton blog with 3 foodies from different backgrounds and tastes.

Hungry Jax  – The Italian Foodie Mom, who brings an upstate New York  flare to the table.  Her kitchen is an experiment of constantly evolving recipes, and she uses her family as taste tasters regularly.

Chef House  – Classicly trained chef with lifetime experience in the restaurant industry.  Known for her Housemade Hot Sauces, farm fresh veggie obsession and love of craft beer.

The Big Ragu – The bachelor foodie view.  A no rules approach to simple, good food.  Seafood, Grilling and Italian food are his fave cooking items.

Big Ragu, Chef House and Hungry Jax

Their one thing in common is their undeniable passion for local eats !  They host dinner events at local restaurants, post weekly feature articles on Dayton’s MostMetro.com.  They also host cooking classes and help run some local festivals.

Join the excitement this Thursday May 18th from 6pm to 8:30pm.  Here is a link to get a ticket.

 

The class will include beer, wine and these 8 tastes, with recipe sheets for you to keep.

Chimichurri Spiced Lemon Hummus, Feta, Fresh Herbs and Sriracha

Jackie Talking Wine and Food

 Grilled Zucchini Skewers with Fresh Mozzarella and Pistachio Arugula Pesto

Grilled Summer Vegetable Pasta Salad with Basil Lemon Ricotta;

Grilled Spicy Hawaiian Pizza

Grilled Carrots with Lime Juice

Italian Style Grilled Salmon

Grilled Clams

Boozy Peanut Butter Milkshakes

See you at the

Dorothy Lane Market Culinary Center 

6161 Far Hills Avenue
Dayton, OH 45459
Call (937) 535-5696 with questions

 

For more on Food Adventures, follow them on Facebook HERE

 

 

 

 

Mac-n-Cheetos Are Coming Back!

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Burger King’s Mac n’ Cheetos were originally introduced in June of 2016 and were an instant hit.  These sticks of mac n’ cheese deep fried in orange Cheetos dust were the perfect answer for late night munchies.   The portable little box contained five pieces and was served with ranch dressing.

You either loved them or you never tried them.  According to Alex Swerdloff of Munchies, “Fox News took to the streets of New York and did a taste test. Most of the people they polled seemed to be pleasantly surprised by the orange snack, gushing the likes of, “Oh my god, this is so good!”  Others pointed out pointed out that people are eating the  Mac ‘N Cheetos, their fingers were clean and not orange—a big win.

Alex Macedo, president for Burger King inNorth America, called the Mac n’ Cheetos a “triple threat” for combining Burger King, Cheetos and mac and cheese. The snack has been brought to “satisfy guests’ cravings,” he said in a statement.  But just as quickly as they captured the attention of the public, they disappeared.  On the market for just eight weeks and poof- gone.

And just as suddenly, Burger King is brining them back its “Mac n’ Cheetos” for a limited time at participating restaurants starting May 18.  You’ll get 5 pieces for $2.69, 20 cents more than they sold when they were available last summer.

 

 

Graeter’s Bonus Flavors: Orange & Cream Debuts today

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Graeter’s, the ice cream company known for its indulgent, handcrafted flavors, rich chocolate chips and Old World French Pot process, is preparing for its annual Bonus flavor launch.  In all, nine new Bonus Flavors will be launched in scoop shops across Graeter’s Midwest region.  A secret that remains under lock and key until the day of launch, guests will be made aware of the new flavors on the day of launch only – via new media, social media, in-store scoop shops and the Graeter’s online store.

 

Each flavor is considered a Limited Time Only flavor, for once the flavor is gone from scoop shops and online, the flavor is retired for the year. Consumers are encouraged to visit a scoop shop near them, or Graeter’s online store, to try each Bonus Flavor for themselves.

Graeter’s first Bonus Flavor will be revealed on May 15, 2017.  Others will be announced every two weeks, culminating with the last announcement on August 21, 2017.

 

Eli’s Restaurant: Inventive Comfort Food & WIN a $25 Gift Certificate

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Chicken and Waffles At Eli’s

Inside of JD Legends, a new eatery is making a name for itself.  It is simply called “Eli’s.”

Why the fuss in Franklin?  Well the menu is inventive comfort food.  Sinful favorite Southern recipes with a 2017 gourmet twist.   Whether you want healthy, savory, filling or rich, they have a meal for you.  And if you comment on the bottom of this article, you will have a chance to win a $25 Gift Certificate to try them out yourself !!

****WIN A $25 GIFT CERTIFICATE****

You are all familiar with what JD Legends has to offer, from bowling and video games to incredible concerts and sand volleyball.  But what does the new restaurant have to offer.   Sit back for a Food Adventure tour of this one of a kind menu, with some Dayton firsts.

Dipping the cheese curds into honey is heaven

 

HERE’S THE SKINNY on ELI’S RESTAURANT:

—Located inside JD Legends Entertainment complex at 65 Millard Dr.,  Franklin, OH  45005

—Open daily at 11am with late hours.  The kitchen typically stays open until 11pm

—A full menu and bar selection, featuring Southern, Comfort foods

Fried Green Tomatoes at Eli’s

—Practically the entire menu features home made items with family recipes.  Many are tweaks on old classics

—Seating includes high top bar tables, and low booths and low tables in a dining room that overlooks the bowling alley

—Live Music featured many nights.

Time to explore the unique menu for a Food Adventure.  Be bold, try the new stuff, you will be glad you did.

We have visited Eli’s Restaurant a half a dozen times since they recently opened.  We have a good grip of the menu and here are our patented, often imitated, never duplicated “must eats.”

Home Made Fried Pork Rinds and Candied Sriracha Bacon

 

MUST EATS at ELI’S RESTAURANT in FRANKLIN inside JD LEGENDS:

—FRIED CHEESE CURDS with HONEY for DIPPING:
Are you kidding? Richness upon richness of gooey, great flavor. The cheese curds are excellent and made in house. This is the appetizer that starts things out right.

 

—FRIED GREEN TOMATOES with SPICY RANCH SAUCE:
See Mom, we are eating our vegetables. This deep fried treat will highlight the night. Great fried crust, and the spicy ranch is an in house creation. So good and not too thick. A perfectly homemade breaded creation by Eli’s.

The Angus Beef Burger

 

—CANDIED BACON AND HOME MADE SPICY PORK RINDS:
We have never seen a dish like this. Super Thick bacon slices, dipped in sugar and sriracha sauce. The result is amazingly chewy and slightly crispy goodness. This is a sinful dish, that finishes off with house fried pork rinds. The pork rinds come dusted with spices and pack some heat. You’ve never had an appetizer like this.

 

—ANGUS BEEF BURGER:
We were very pleasantly surprised with the burgers at Eli’s in our trips to the restaurant. As you know Food Adventures differs itself from others in that we repeatedly visit a restaurant at different days and times to get a real feel for the place and real take on the menu. We promise the burgers will be juicy and delicious. Fresh hand slapped patties and fresh toppings do the trick. We were not expecting such a trong entry in the burger department, but boy they delivered !

Grown Up Grilled Cheese

 

—GROWN UP GRILLED CHEESE:
Big Ragu had to do it. It is literally a huge thick sliced Texas Toast Sandwich with mounds of 3 different cheeses and sauteed onions inside. It is like eating your own loaf of garlic cheese bread. A typical appetite might be full with half this sandwich. Eat the whole thing and you will likely take a nap with a smile on your face soon after.

 

—MEATLOAF DINNER with GREEN BEANS and MASHED POTATOES:
The cult favorite on the menu. Not a huge serving, but just enough to hit the spot. It is a sample of Americana on a plate. The Meatloaf has the ketchup sauce, familiar to most of us. We also have mashed taters and gravy for the gritty part. And we gotta get some greens, so green beans take the call. A solid choice that packs the comfort food feel, but won’t leave you miserably full.

Meatloaf, Mashed Potatoes, Gravy and Green Beans

—CHICKEN AND WAFFLES:
A nice spin on the country favorite. Southerners will appreciate the freshly made waffle. Fluffy and full, the maple syrup against the fried chicken planks give the sweet crunch you’ll crave. It is a fun dish and sure to be a kid’s favorite. Let the good times for your mouth begin !

 

There you have it.  Everything you wanted to know about Eli’s Southern Comfort Food.  They even featured a few craft beers on tap.  It is a nice stop on the local foodie tour.

A peek inside Eli’s Restaurant

Now,

*******WHO WANTS TO WIN A $25 GIFT CERTIFICATE to ELI’S ???********

 Just leave a comment below on why you should win and you will be entered into the contest.  

Food Adventures will choose a winner at random next week.
You remember the Three Dog Night song “Eli’s coming” from the 70’s?  Well Eli is here, in Franklin and it’s time to eat !!

Mac N Cheese – comfort food

Enjoying a Mich Ultra overlooking the lanes

Fun spot, unique menu

Food Adventures never end !

Nashville Hot Chicken Dip

Homemade Cheese curds

Grown Up Grilled Cheese Plate

Inside the grilled cheese- sauteed onions

House made Pork Rinds – fried and served dusted with cayenne

Fried Green Tomatoes

Angus Burger –

Kentucky Hot Brown Plate

 

Food Adventures has weekly feature articles on Dayton Most Metro, highlighting all foodstuffs in the Miami Valley.  We have no rules, and our passion for Dayton area food since 2008 has made us the go-to source for must eats around town.

Please browse our photos from our many trips to Eli’s and follow us on Facebook HERE

Centerville Pizzeria at International Pizza Challenge

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Pizza Chefs from Italy, France and  Korea were amongst the competitors at this years International Pizza Competition in Las Vegas this past March.

Since its inception in 2007, the International Pizza Challenge™ has evolved and grown in stature and prize money to become the best pizza-making competition in North America.

There are now five divisions in the pizza bake-off attracting approximately 200 pizzaioli. They bake a pie from their pizza menu on the spot at Pizza Expo and present it to a panel of judges, with cash prizes and plaques going to the winners. The five divisions include Traditional, Non-Traditional, Pan, Pizza Napoletana and Gluten-Free.  Challengers came from Italy, France, Korean and Centerville, Ohio!

Yes, you read that right, Rob Benson, owner of Centerville Pizza and BBQ, also known as Pizza Benny,  represented the midwest as one of 60 entrants in the non-traditional pizza category.  Rob rocked the Midwest Challenge during the the Columbus Pizza show,  which won him entry into the  International Challenge, two round trip  airlines tickets, hotel room,  and $500.

With the help of sponsors like The Vue Lounge,
B-Man from WTUE and Deuce Shirts, Benson headed to Las Vegas the last week of March to go dough to dough against 59 competitors with  his original Shrimp Jambalaya Pizza.

In Vegas, contestants brought their own ingredients to make their specialty pies. Show management provided refrigeration space, equipment and ovens.

Judging panels were composed of impartial chefs, food critics and others from the pizzeria industry, and they score each pie using the following criteria:

 

Taste was scored on:

  • Crust
  • Sauce, Cheese, Toppings
  • Overall Taste
  • Creativity (Non-Traditional and American-Pan divisions only)

Visual Presentation / Appearance was scored on:

  • Bake
  • Visual Presentation

While Ron did not advance to the finals, placing  3rd  in the regional was pretty impressive and making it to  the Super Bowl of pizza is a great claim to fame for this Centerville pizza joint that’s only been around sine June of 2010. He says “it was an honor to represent small, independent pizzeria’s and Dayton and it was a privilege to stand next to world champions.”  He also was quick to thank everyone for their support.

The winner in the Non-Traditional category was Brian Hall from Tony Boombozz Pizzeria in Louisville, KY.

You can make your own  judgements by tasting Benson’s  pizza at 9470 Dayton-Lebanon Pike just across from the Kroger in Centerville.  He’s still busy creating non-traditional recipes, like this month’s special:

Cinco de Mayo Pizza
Queso Cheese Sauce, Mozz/Provo/Cheddar Cheese, Chorizo Sausage, Onion, Black Olive and Diced Tomato. Finished with fresh chopped Cilantro! 

 

 

Last Call For Germantown’s Mudlick Tap House

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As Jennifer Dean and Forrest Williams near completion on their new downtown Mudlick Tap House, the days are numbered for the original Germantown location.  The couple announce yesterday via their Facebook page.

“The new location is coming along and we are shooting for a mid-June opening in downtown Dayton.  As we prepare for the journey ahead, May 15th will be the last regular service at our Germantown location. Stop in and see us this week for a couple of pints and some of your favorite dishes!”

The original Germantown Taphouse

The 46 seats Germantown location, which originally was conceived as just a tap house with some light appetizers ,quickly grew into a full restaurant serving dinners, then Saturday brunch was added and with the addition of Executive Chef Chris Coherd it transitioned into a scratch kitchen.  They then brought on  sous chef Zackary Weiner giving them a double dose of strength and experience in the back of the house.

As the popularity of the eatery grew, the search began for a larger place.  At one point they were set on a Springboro location, when the old Max & Erma’s closed.  But then, the downtown space became available and that just felt right.  They signed a lease this winter and began remodeling the old Aquarius Dance Club into a restaurant.

Jeremy from Jett’s Creek Woodworking is creating a beautiful facade for the structures downtown.

They’ve spent the winter totally redoing the feel of the restaurant, located at 135 E. Second Street, changing the bar layout and refacing the bar to give it a rustic tap house feel.  Much of the decor from the Germantown bar will make its way downtown, Jen shared with us.

The taphouse will be open seven days a weeks, brining their boozy brunches and popular bloody mary bar with them for Saturday and Sunday.   Craft beer, classic cocktails, and hearty meals will be what Mudlick Taphouse will offer to the downtown audience.

The kitchen is being worked on  as you read this, and the electrical inspection is the next thing that needs to happen for the install to be complete.   Staff from the Germantown location are moving downtown and additional hires have been completed and training will begin at the end of the month, with an expected opening to happen by the middle of June.   With a bigger kitchen, the menu will expand at the new location, with a wider selection of sandwiches and entrees being offered.

The restaurant will truly be a family business with Jen and Forrest at the helm and their son Riley, who attends UD working a couple of nights a week.  They’ve decided to make The Food Bank their charity of choice, and are still working on plans for how they’ll make giving back a part of the business.

So stay tuned for more information on the new Mudlick Tap House…

The Highland Stag Opens In Springboro

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Springboro’s newest restaurant, The Highland Stag is a family affair.  Owner Ann Mackenzie comes from a line of restaurateurs in Gorebridge, Scotland. Her daughter Heather, will manage the day to day operations.   Heather’s grandmother owned the Willow Plate Café a family operated eatery on the main street in Gorebridge, Scotland and many of the  authentic family recipes started there and have been handed down to Heather.

Located at 75 N. Main Street, just north of St. Rt 73, the restaurant will be open Tues and Wed from 4-midnight and from 11am – midnight Thursday through Sunday, and closed on Monday, with the full menu available through closing. With about 90 seats inside, The Highland Stag also has a patio with umbrella tables for another 40 guests. A soft opening is currently in progress with the Grand Opening is scheduled for Friday, May 12, 2017.

“Every aspect of the interior has been well thought out to tell the story” states Heather

Heather MacKenzie behind the bar.

Mackenzie, Manager for The Highland Stag. The aspects are rich in history from the logo on the door mats to the top shelf Scotches.  The copper bar top and lighting accents reference one of Scotland’s major, natural resources and reflects the beauty and warmth of the establishment. A 30-ft. mural of the clan’s ancestral castle, the Eilean Donan, hangs on the wall of the dining room. Great care was given to mimic an original Scottish pub through the dark wood and trim. The original family crest logo and a print of the Monarch of Glen painting welcome you at the door with the inspiration behind the name, The Highland Stag.

 

The all scratch kitchen offer 25 items to start and I was lucky enough to get to taste many of them. The maple bacon flavored sausage wrapped around a hard boiled egg make up the Scotch Eggs which are served with Branston Pickle on a bed of mixed greens.   Having never heard of this pickle, Heather explained it’s really more of sweet and spicy chutney made from a variety of pickled vegetables diced very small and  swimming in a thto come areick sauce made of tomato, vinegar, dates, spices, and sugar. The result is a savory condiment that gives recipes a depth of flavor much the way worcester sauce does.  This is a perfect appetizer to share.  


Next up we tried the Roasted Beet Salad, a colorful dish featuring yellow and red beets, walnuts, red onions, and radishes, topped with feta cheese and a house made beet vinaigrette. Guests have the option of turning the salad into a meal by adding fish, chicken or a steak to the salad.

 

 

Chef Consultant Drew Ballard, Chefs Josh Allen, formerly of Carvers and Tony Kobes, who came from the Golden Lamb, between them have over fifty years of experience.  Chef Josh shared with us that this is the first time he’s had a hand in creating a menu from scratch and that it’s been months  of experiments, trying to create the perfect dishes to compliment the family recipes on the menu.

He said the worked long and hard to find just the right batter for the fish and chips, trying over a dozen recipes, finally settling on a
Harp Lager for the fish, with is served  up with a kraut slaw.

The batter is light and crispy with many here in the batter. Chef shared his goal is to grow many of the herbs used in their cooking  in a small garden located behind the restaurant.  Basil, parsley, mint, thyme start the garden out with hopes to add tomatoes, and peppers soon.

Of course there’s aReuben on the menu, the MacKenzie Reuben is  stacked high with house made corned beef ( a family recipe) and served up with a red pepper slaw, with Mackenzie sauce on a marble rye and house cut french fries.

The St. Andrews Burger on the menu is an 8oz hand pattied burger, smothered in caramelized onions topped with a smoked gouda cheese and a maple, mustard aioli on a brioche bun and served with a gherkin pickle.  All meats and eggs  at The Stag are sourced locally

Still to come the vegetarian and children’s menu, still  a work in progress at the time of our visit.
Finish off your meal with the Sticky Toffee Pudding,  a classic British dessert consisting of a very moist sponge cake, made with finely chopped dates, covered in a toffee sauces and served warm with a scoop of vanilla ice cream.

The Stag will have over 30 Scotches ranging from Dewar’s to Macallan and Johnny Walker Blue. The Dalmore line is the hallmark of this line due to the noteworthy distinction and the familial ties to the Dalmore distillery. The brass draft bridge, named Goliath, sports 20 craft beers through the sophisticated cooling system that keeps the temps at 34 degrees to the tap. Guinness, Harp, Bellhaven, and Smithwicks will be the mainstays, while the other 16 will rotate but focus on Scottish, Celtic and local craft brews.

Wine connoisseurs will find a solid wine list and he bar offers an extensive liquor list with an emphasis on Scotch. The scratch kitchen even plays into the bar, as all the simple syrups will be made in house. A selection  of signature cocktails focusing on liquors from the seven Celtic nations including the Twisted Kilt– Captain Morgan Rum, and juices, William Wallace– Dewars with muddled fresh blue berries and fruit juices  and the Black Watch– a blend of Hendricks Gin and special liquors, pictured here from left to right.

 

Dave Libengood heads up the marketing and public relations for The Highland Stag. “We are working with local craft breweries, festivals, and non-profits to provide service and an outstanding product. Promoting the brands and stories along with community involvement are keys to the direction of the Stag.” The management staff have been very involved for years with youth activities and non-profits and will offer the facility to fund raising activities and giving back. Future plans include special wine and beer dinners, Scotch tasting events and cigar dinners on the patio.

Our taste test was a big hit, and we’ve already been back for another order of those scotch eggs, and tried their steak entree, which came out smothered in mushrooms with a heaping helping of home made mashed potatoes.  We think the traditional Celtic fare of The Highland Stag will quickly become Springboro’s most popular eatery!

 

Dayton Bar Stars – Gretchen Kelly

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Dayton Bar Star Gretchen Kelly

Gretchen Kelly, about to do some work…

The University of Dayton is an amazing asset for the city. It is one of the best Catholic universities in the country, educating roughly 10,000 students in a variety of disciplines. Their development has helped the city, from their incredible law and entrepreneurship programs to their basketball program with has drawn national attention. The school is continuing to grow, taking an active role in the rebirth of the Arcade downtown and providing a solid foundation for growing businesses around campus. The number of events that occur at the university, from small gatherings in the library to hosting the First Four, are staggering. It is not too much of an exaggeration to say if you go to an event at the University of Dayton, Gretchen Kelly has had some hand in the drinks being poured there.

Gretchen has been working at the University of Dayton for years, starting in the dining halls and working her way up to a supervisor for all of their catering. But when she has the opportunity, she is back with the staff pouring drinks for thirsty guests. To work some of the events there, she has one accolade that few other bartenders in the city can claim; Secret Service clearance. Serving some of the patrons at Flyer games requires clearance by some of the top officers in the country. You may have seen her more recently at The Main Event, the huge gala was thrown by the Dayton Metro Library to provide a sneak peek at their beautiful new library. You may have even noticed her at an Art Ball or two, bartending with Kohler Catering.  Her skills are in high demand at some of the top events in the area. They are also in demand at the Oregon Express, where you can find her on the odd night mixing cocktails, pulling beers, and enjoying the live bands that toll through that venue.

Dayton Bar Stars

Her radio show will be back in June, with unknown bands you need to hear.

If you have not been on the receiving end of her bartending abilities, it is possible you have enjoyed one of her other passions: working with musicians. She has been booking bands for years at notable venues like the Canal Street and her home bar, Oregon Express. Her bartending adventures have taken her as far as Loveland, OH, where she ran the stick for a bar owned by the head cheerleader for the Cincinnati Bengals. She is still booking talent at the Express, even as she is transitioning to a new format for her radio show. The station and the show will be launching in June. Her one-hour show will focus on up-and-coming unsigned bands from around the world.

Gretchen has been a staple at the University of Dayton for years, and it looks like she will be one for many more. From small breakfast meetings to an UD Arena filled to capacity, she will be there taking care of her guests with a smile. Yet another amazing asset at UD.

How did you get into bartending?

After three years as a server at the Oregon Express, they trained me as a bartender. I had four different people train me.

Dayton Bar Stars Belle Of Dayton Vodka

Gretchen with one of her loves.

What is your favorite drink to make?

A Chocolate Martini with the chocolate syrup swirled in the glass.

Which drink makes you internally cringe?

When it’s busy, anything with a blender!

Do you have a favorite spirit you like to work with?

Vodka, because you can mix it with anything.

When you go out for a drink in Dayton, where is your favorite place to go?

Too many places to name!

Who is the most famous person you have served?

Band members from LIVE and Collective Soul.

What do you do when you are not bartending?

Work some of my other jobs. I have an internet radio show (Can I get more information on this new venture?)

Dayton Metro Library Main Event

A small part of The Main Event Crew.

What are your favorite trends from the last year?

It seems more people are drinking Tullamore D.E.W., an Irish whiskey.

What trends do you see coming to Dayton over the next six months?

I will love any trend that does not require a blender.

What advice do you want to give bartenders just getting into the business?

The best way to learn is from other experienced bartenders. Then you can develop your own style of drinks.

What do you love most about Dayton?

Most everything!

Most interesting thing you have seen from behind the bar?

Tending bar at an event at the Boonshoft Museum and watching my friends slide down the slides while wearing evening gowns and tuxedos.

Getting ready to go at the Oregon Express.

How has bartending changed in the time you have been in the industry?

Too much technology at some places. It takes more time to ring up drinks on a system at times. Some of the pre-measuring takes away from the speed and unique techniques of a good bartender from making the perfect drink.

Any interesting stories about having to deal with a difficult customer?

I had a guy at a wedding once say to me ” If I get too drunk you are driving me home.” I replied, ” Here is your Coke.”

What do you wish customers knew that helped you do your job?

Do NOT to try and get our attention by saying “Hey baby.”

If you were not a bartender, what career would you be pursuing?

Bartending for me is like breathing. I have to bartend.

Bets, Beer & Food at Friday Night’s Dayton Derby Races

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This Friday at 6pm !

BET CASH , WIN CASH !

DRAFT BEER INCLUDED

A huge food spread !

THE GREATER DAYTON DERBY – NITE AT THE RACES FOR CHARITY

Didn’t win your Kentucky Derby bet?  That’s ok, get your big hats out again because ….

The Greater Dayton Derby Nite at the Races returns to Arbor Hall Friday night!
Beer? Endless food? Bet Cash? Win Cash? Pull Tabs? Raffle Prizes? And all for charity?? YES!

This is one time you are encouraged to “horse around.”

The Greater Dayton Apartment Association‘s charitable arm, “The Rent Foundation,” is again hosting a “Nite at the Races” event on Friday night, May 12th.  We call this one the “Greater Dayton Derby !”

One ticket gets you into an event that you will never forget.  Lot’s of fun and excitement, but also a relaxing atmosphere.  Food Adventures never misses this event. In fact, the Big Ragu is the emcee !

You will be able to bet cash and win cash on horse races shown on the BIG SCREEN and so much more.

Saddle up! Are you ready? Because ……
HERE’S THE SKINNY on “THE GREATER DAYTON DERBY -NITE AT THE RACES !”

—WHEN: FRIDAY NIGHT MAY 12th from 6pm – 11pm

—WHERE: ARBOR HALL, 2150 Arbor Blvd, Dayton, OH 45439

—COST: **TICKETS are $15 at the door and includes  food, draft beer and soft drinks .**

—FOOD: Wings, Pizza, Taco Bar, Hot Dog Bar and more.

Bring your friends and family! You must be 21 or older to attend.

 

THERE ARE 4 WAYS YOU CAN WIN CASH and PRIZES, WHILE HELPING THE RENT FOUNDATION!
1) BET CASH, WIN CASH – Bet on horse races that will be shown on the big screen, pick the winner!
2) “OWN” A HORSE at AUCTION – Be the winning bidder on a horse that wins the race!
3) PULL TABS – Cash prizes for pull tabs. Last year there was a $250 pull tab winner
4) BUY A WINNING RAFFLE PRIZE TICKET: Liquor, Gift Baskets, Restaurant Gift Cards, Designer Purses, Electronics, massage certificates and much more.

 

What is the RENT FOUNDATION?

This charitable group helps prevent homelessness by paying rent for families who are in crisis. These are everyday families who are dealing with an unforeseen circumstance or a
family tragedy, and need some temporary help. By partnering with the Greater Dayton Apartment Association (GDAA), the money raised will help benefit people living in those apartments communities across the Miami Valley.

What better way to help real people in the Dayton area?

And what a deal for drinks, food and entertainment for such a low price. It is a no brainer! Please help, by attending this event for a great cause.

SEE YOU AT THE RACES !!!

The night will be a blast, and will help house families. Help support this worthy Dayton cause. See you Friday, at the races !

Are you a Miami Valley Foodie?  Well then, follow Food Adventures on Facebook for all the best eats in Dayton.

 

 

Red Lobster Creates Cheddar Bay Lip Balm

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Are you a Fan of Red Lobster’s Cheddar Bay Biscuits?

Mixed in-restaurant by hand using a top-secret recipe, Red Lobsterís Cheddar Bay Biscuits are made every 15 minutes with quality-aged Cheddar cheese and finished with a savory garlic topping. (PRNewsfoto/Red Lobster Seafood Co.)

If so, this news will have you rushing to register for the for the Fresh Catch Club by 5 pm today, May 8th.  As part of the  restaurant chain’s 25th anniversary, Red Lobster announced that those who sign up for its email club will be entered for a chance to be one of 250 lucky winners of its brand new Cheddar Bay Biscuit-flavored lip balm.

The all natural lip balm is supposedly smells just  like the cheesy garlic goodness of the biscuits, and the balm is also cruelty-free and all-natural.

When you receive your club welcome email, follow the instructions listed, and wait for Red Lobster to randomly select 250 winners to score lip balms as well as t-shirts, foam biscuits, and even magnets.

 

 

Free Treats For Nurses At Cinnabon

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Cinnabon will once again be showing its appreciation for nurses nationwide by offering free Cinnabon treats as part of the brand’s National Nurses Week giveaway from May 6, through May 12, 2017. 
Free Treats For Nurses At Cinnabon From May 6 Through May 12, 2017
Free Treats For Nurses At Cinnabon From May 6 Through May 12, 2017

During the promotion, participating Cinnabon locations will be offering nurses their choice of a free Cinnabon Classic Roll, MiniBon, or a four-count of the newest treat, BonBites. In order to take advantage of the free offer, nurses will be required to show their medical ID badge.

While no purchase is necessary, there is a limit of one free Cinnabon treat per nursing professional, per visit, while supplies last.

Since 2000, Cinnabon has been supporting The DAISY (Diseases Attacking the Immune System) Foundation, an organization that was created to say ‘thank you’ to nurses for the extraordinary compassionate care they provide.

Ickey Shuffles into Dayton May 8th

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Monday May 8, 2017 Golf Outing

Monday May 8th, former Cincinnati Bengal star, Ickey Woods, shuffles into the Dayton area for charity, and he needs your help.  It is for a cause named after his late son, Jovante, who succumbed to a severe asthma attack during his high school years.

The Jovante Woods Foundation is hosting an event at NCR Country Club called “Fairways for Airways” to benefit a cure research for Asthma and help promote awareness of the dangers of the condition.

Food Adventures is proud to be a small part of this event.  We look forward to a fun day of golf with friends and celebs.

Ickey Woods

Archer’s Tavern, Boyle Mechanical, Dayton Freight are the major sponsors of the event.  The 2017 Fairways for Airways Celebrity Golf Outing on the South Course of the NCR Country Club is the 2nd annual event for this cause. The weather forecast is calling for clear skies with little to no chance for rain.  Temperatures should be in the high 50s for the noon shotgun start and the low 60s during most of the outing. Perfect Golf Weather.  There is still time for you to sign up for this one of a kind experience.

Each foursome will be paired with a celebrity for a round of golf.

In the past, former Reds, Bengals and Buckeye stars have been participating.  Former appearances have included James Brooks, Tom Browning, Archie Griffin, Jim Breech, Pete Johnson, Yancy Thigpen, Andy Harmon, Dmitri Young, Barney Bussey, Steve Caminiti, Richard Carey, Doug Pelfrey, Dan Wilkinson, Eric Shaw, Ernie Mills, Eric Thomas, Frank Minnifield, Lonzell Hill,  Joe Kelly, Robert Jackson, Kanavis Mcghee, Katie Blackburn, Michael Wiley

 and of course Ickey himself…

Event to be at NCR Country Club 5/8/17 9:30am

Registration and the driving range open at 9:30am. You are encouraged to register as soon as you arrive.

Buckeye Vodka is hosting the Buckeye Bloody Mary Bar beginning at 10:00 A.M. All vodka drinks are compliments of Dayton’s very own Buckeye Vodka!

A lunch buffet will be served beginning at 10:30.

Throughout the event, bottled water and sports drinks will be available compliments of US Foods.

Complimentary (and outstanding) beer will be available thanks to the beer sponsor, Lock 27 Brewing.

A familiar face to Dayton area Charities, Dan Apolito of Archer’s

There is a fantastic silent auction throughout the day featuring some very impressive sports memorabilia, a US Flag flown over the capital building donated by Congressman Mike Turner and Sharon Lowery, a day of fly fishing with Ickey Woods, an impressive basket from Buckeye Vodka and some great golf gear and summer gadgets from Heidelberg Distributing.

After the round of golf, mingle, swap stories and snap some pictures with former college and professional football, baseball and basketball greats. This truly is an event you will never forget, and a once in a lifetime opportunity.

LAST MINUTE SIGNUP – email [email protected]  The cost is $1,500 per foursome.

 

Archer’s Tavern is one of the major sponsors of “Fairways for Airways” Celeb outing

Thanks again to Dan Apolito, owner of Archer’s Tavern and Ickey Woods for setting everything up. The Food Adventures Crew looks forward to slinging some beers and swinging some clubs for charity.

We hope you can make it last minute if you are interested, but the sooner you contact Dan, the better chance you have of getting a spot.

For more of the best events and food in Dayton, follow Food Adventures on Facebook HERE.  All original content with no rules!  Love to eat Dayton’s best?  You’ve found your foodie paradise !

 

Ickey doing the shuffle for cold cuts ….