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Dayton Dining

Dayton Bar Stars: MacKenzie Manley

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MacKenzie Manley knows Bloody Marys…and how to run a bar!

You would be hard pressed to find people in Dayton that have not heard of Mack’s Tavern. Established in 2015, it made a splash quickly, earning national attention for rewarding their patrons for making good decisions. Had you not heard of them by that point, their yearly Irish Car Bomb Waterfall record has been the talk of the town every St. Patrick’s Day. Even before it was a physical bar, Mack’s Tavern was having an impact on the cocktail scene. If there has been a Bloody Mary Challenge in the city, they have won at least a share of first place. Mack’s Tavern has made such a large impact in the city because of its owner, Mackenzie Manley. It is her vision that has turned Mack’s into one of the best dive bars in the city.

Mackenzie was generous enough to answer some questions for our inaugural “Dayton Bar Stars” interview! Who better to kick off this series than one of the most beloved bartenders at one of the most loved bars in the city?

How did you get into bartending?

I got into bartending by working at a tanning salon. A customer asked if I wanted to bartend. I said I’m not a bartender just have waitressed. He said we will teach you, and off I went in 2006 to Pour Haus to work for Matt Hayden!

What is your favorite drink to make?

My favorite drink to make is my Green Iguana. I love seeing people’s faces after I tell them what’s in it and they taste how good it is.

Good luck finding MacKenzie without her sidekick Haze!

Which drink makes you internally cringe?

I don’t like to make anything with a sugared rim. It’s so sticky and messy to clean the glasses.

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

My favorite alcohol to work with is strawberry vodka. The possibilities are endless!

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

My favorite place to go out to is Theo’s Lounge.

Who is the most famous person you have served?

Most famous person I’ve served is the Denver Broncos player David Brunner

What do you do when you are not bartending?

When I’m not bartending at Mack’s, I’m here at Mack’s working on other parts of the business!

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

My advice to new bartenders: SMILE! Let customers know you see them and will be right with them.

What do you love most about Dayton?

I love the people!

Mack's Tavern in Centerville

Her home away from home…

Most interesting thing you have seen from behind the bar?

The most interesting thing I’ve seen from behind the bar belongs on Skina-Max!

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

Bartending has given me more confidence and made me more outgoing.

What is your least proud moment as a bartender?

Least proud moment having to kick people out of the bar for misbehaving or stealing and having to make a scene to get them out.

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

I wish customers knew to have money or a credit card ready when they order a drink. And knew what they wanted to drink!

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

If I was not a bartender I would like to think I would work with animals.

As a two-time winner of the Bloody Mary Challenge, what’s the secret to a good Bloody Mary?

The secret to the best Bloody Mary is LOVE!

 

This is the first in a series of articles featuring Dayton’s Best Bartenders. Feel free to nominate your favorite mixologist for a future post.  You can reach  us at [email protected]

Zombie Dogz Hits The Road

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The Zombie Dogz food truck will make it’s first appearance of the season today from 11am  – 8pm at Laser Web in the Normandy Square Shopping Center, located at 533 Miamisburg Centerville Rd. in Centerville. 

What’s on the Menu:

The Grambie Zombie: ground beef, sausage, chilis, cheese, and salsa all mixed together topped with chopped romaine lettuce, corn chips, and drizzled in cilantro sour cream.

Smells Like Zombie Spirit: sauerkraut, Swiss cheese, and drizzled with your choice of 1000 island or brown mustard.

Dead Dixie: diced green apples, blue cheese crumbles, bacon bits, and drizzled with BBQ sauce.

Home on Deranged: slow cooked shredded chicken topped with Swiss cheese, bacon, and drizzled with ranch dressing.

Of course you can always visit their Brown street eatery which is open  Mon – Sun 10:30 am – 10 pm.

 

Monthly Food Truck Brunch Kicks Off Sunday

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Everyone loves doing brunch on Sunday morning. Everyone loves going to a food truck rally. Now, Drunken Waffle and Smokin Bee-Bee-Q have come together to present the best-of-both-worlds with Brunch! Food Truck Rallies at the Yellow Cab on the first Sunday of every month, April through September.

“After all of the success of last year’s Brunch! we knew this was something that we needed to do again,” Beth Sparks, owner and operator of Drunken Waffle said. “Jeff at Smokin’ Bee-Bee-Q actually had the same thought and reached out to us. When we were lining up a season’s worth of events we were happy to have his help.”

In addition to The Drunken Waffle and Smokin’ Bee-Bee-Q, these monthly first Sunday rallies will feature a revolving selection of some of the area’s best trucks, all serving up their take on brunch classics.

“We do a number of brunch events pretty regularly and it’s fun to change up the menu with that breakfast influence,” Jeff Stringer, owner and operator of Smokin’ Bee-Bee-Q said. “We’re not the only ones either. It’s great seeing what the other trucks come up with.”

These monthly rallies will offer mimosas, bloody marys and local beer for sale, and featuring free live music.  “Because brunch without breakfast cocktails isn’t really brunch at all,” Sparks said.

For those interested in attending Brunch! Food Truck Rallies, the first event will take place on Sunday, April 2nd from 10am-2pm. More information can be found at https://www.facebook.com/events/984657345003799/

10 ?’s with Katie Marks of The Wicked ‘Wich

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Katie Marks is the owner of The Wicked ‘Wich of Dayton, a food truck that specializes in fresh, made to order eclectic combinations to basic build-your-own sandwiches brought to the streets of Dayton. They offer food different from your normal routine; combinations of sweet and savory on delicious local bread, along with a variety of options for vegetarians.

Not only is she passionate about the food she delivers, she’s also passionate about Dayton.  The Wicked ‘Wich of Dayton is throwing their 3rd annual launch party, with all proceeds going to TJ’s Place of Hope and Building Bridges, two great non-profit organizations in the Dayton area serving at-risk youth. Come for an evening of great music, local craft beer, raffle prizes, and amazing food!

Admission is $10 for 8 talented acts, all of which are from Dayton aside from our guest act, Jounce. Raffle tickets are $1 a piece or 6 for $5, featuring some pretty cool prizes from local businesses in the area. The truck will be accessible without the door fee, so if you’re looking for a great sandwich, come grab one!  So Katie says, “please come say hello and try the food. Not only are you getting a better quality and more convenient sandwich, you’ll be helping to make a better Dayton.”

Before the food truck reason gets rolling, we asked Katie to take time out to answer our 10 ?’s:

 

What is your favorite ingredient to cook with?

My favorite ingredient to cook with is garlic.  I think the best dishes begin with fresh minced garlic (not the jarred stuff).  It usually has a hiding spot within all of our creations, including my home ones.

 

What ingredient do you dread?

Onions.  I am so sensitive they are like mace.  Fortunately, I have a great crew on hand to make sure they are taken care of. 

 

What’s your favorite dish to make?

My favorite dish to make lately is French Toast.  My mom made it for me growing up, and I’ve always loved experimenting with different batters and toppings.  This weekend at the Brunch Rally, we are unveiling a new sandwich with French Toast as the bread.  Stay tuned, I just tried it and it’s super tasty.  (We are putting the menu on Facebook shortly)

 

What’s your favorite pig out food?

My favorite pig out food is The Root Beer Stande on Wilmington.  There’s nothing better than their Mac-and-cheese bites and a root beer float.

 

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

This is such a difficult question, because there’s so many innovative and talented chefs in the area.  I wish I could give a top 5, although I’ll try and get away with food truck and brick-and-mortar.  PA’s Pork always has my heart with their take on different styles of cuisine, while Wheat Penny has me with their out-of-the-box style and fabulous wood fired pizza.

 

What’s your best advice for home chefs?

My best advice for home chefs would be to try something out of your comfort zone.  Don’t be afraid to mess something up, sometimes the best creations come from complete accidents or mistakes themselves.  Try out of the box combinations.  Cilantro and marmalade on a sandwich was because it was all that was in my refrigerator. 

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

These questions are challenging!  My four guests would be:

1. The Wright Brothers.  I have always admired their innovation, intelligence, and dedication to a concept.  Their brilliance changed the way the entire world works, and it all started right here.  I would also want to ask about being alive through the transition from horse and buggies to fighter jets and electric start automobiles.

2. James Yancey.  Known in the music industry as J Dilla, he was a producer back the 1990’s that was celebrated for his sample methods with the very simple tools he used.  I would say he is proof that it isn’t the artist’s tools, but the artist themselves that can create beautiful masterpieces with what they have.

3. Jack Joyce, one of the founders of Rogue Brewery in Oregon.  I have always been fascinated with their business model and marketing.  The company is ran strictly word of mouth, and they have a great concept in their bottling and labeling.  Several of their ingredients even come from Rogue Farms, their own farm dedicated to the brewery.  I highly recommend the Pumpkin Patch Ale during the fall, and any of their Voodoo Donut ales they come out with every year.  

4. Paul Lawrence Dunbar. After reading his poetry, I would want to hear his story and also what his life was like in Dayton. I feel like he is a very underrated part of Dayton history, and often overlooked.

 

Seasoned sausage, scrambled egg, housemade salsa, and fresh cut cilantro all on a heated double corn tortilla

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

I look up to Angela and Pete Olejnicek from PA’s Pork.  They have been amazing mentors and friends as we’ve navigated the food truck waters.  Angela is one of the smartest people I’ve ever met and is so talented at what she does, and Pete is also extremely talented along with handy.  It always seems like the two of them can get through anything, and have used their wisdom and experience to help me through some tough times.

 

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

I always love hiking Glen Helen, and treating myself and my partner to a local venue for the evening.  I am almost never disappointed with the local dining options, and the breweries here are incredible.  I’ll also venture out to local shows, for we have some extremely talented bands that play in the area.

 

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

We have forgotten the bread.  Yes, the bread.  All’s I can say is thank god someone (really a member of a solid support system) could go and get it in time, and that we are all human 🙂

We are so excited for the changes and hard work we’ve put in over the winter. From the feedback we’ve received, we’ve come up with some faster logistics, opened up an expo window in the back, and have begun some new sandwiches that we cannot wait to share with you! We love you guys and cannot put into words how much we have appreciated the support over the last two years. Here’s to an amazing third season!

??Sunday we are at The Old Yellow Cab again! Only this time it’s for Brunch! A food truck rally, brought to you by The Drunken Waffle and Smokinbeebeeq. There’s some great trucks and we will have an awesome menu! Check it out in the comments section on Monday.

On the Menu:

?THIS IS PINE-AL TAP (NEW!):
Slow-cooked teriyaki chicken is paired with Havarti cheese, with sunflower kerns for a smooth flavor and crunch with pineapple preserves for a sweet finish.

?LADY MARMALADE (Best of Dayton finalist from Dayton.com two years in a row!)
Sliced almonds provide a little crunch to turkey, fused with white cheddar while paired with cilantro and orange marmalade.

?PHILLY BOB THORNTON:
Roast beef is paired with Swiss cheese, then a layer of sautéed mushroom, onion, and green pepper, then finished with our housemade garlic-parm mayo.

?NEW AGE GRILL (vegetarian):
Sautéed mushrooms are sandwiched between two slices of Swiss cheese with giardiniera (pickled vegetables, popular with Chicago-style pizza), then topped off with our housemade Cabernet ketchup.

?GRILLED CHEESE/BUILD YOUR OWN:
Default cheese is cheddar, although you’re welcome to ask about the different cheese we have that day. Add lettuce, tomato, onion, or pickle as well.
We try to source our ingredients as locally as possible ❤️
Side Items:
?IN QUESO EMERGENCY (NEW!):
Housemade queso dip with tortilla chips

?SLAW APOLOGIES:
Our fresh signature coleslaw, prepared fresh daily
?Mike Sell’s Potato Chips
?Pepsi Products and water
?Debit and credit accepted.?

Order from your office before your break or on your way home, and pick up your food ready to go! Click the link below for some mobile carryout with a twist.

For more on the Wicked ‘Wich- hear them on the Gem City Podcast.

“Scratch Food” – Local Company Reaching New Heights

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The “Meals from Scratch” Team with Matt Hayden (right)

Chef Matt Hayden has been a foodie all of his life. He is the guy who binge orders delivery late at night, or whips up recipes for his family and friends at a moment’s notice.  He has the kick-ass chicken recipe you love or the BBQ that melts in your mouth.  He is also quite the giver to the community.  He is always dedicating time and resources to one cause or another.

For the last 25 years Matt has been a fixture in the Dayton food community.  First with his original ownership of the Pour Haus, with their pizza following and BBQ sauces.  He also had a venture in Miamisburg called the Chimney Inn.

Those experiences lead him to open Scratch Food in Centerville off of Paragon Rd in 2010.

There is one more experience that affected him.  

Laying out hundreds of meals for the day

Chef Hayden unbuttoned his shirt to expose a heart operation scar.  This health scare turned his life around, and tuned him into the healing power of foods.  Now, his business is growing but the most touching aspect, is how they are affecting the lives of Miami Valley residents.  They are literally saving lives with their food.

 

HERE IS THE SKINNY ON SCRATCH FOOD:

—SCRATCH FOOD consists of 2 aspects

Chef Marshall Bartley shows an incredible Chicken Dinner

1)SCRATCH EVENT CATERING:
An upscale catering business that has been hosting large and special events for over a decade.  All the food is made by chefs and they are used to catering for top area companies.  They cater events like weddings with 150-300 or more, up to 3200 people event.  They are involved heavily with Masquerage and of course the upcoming April 22nd Dayton Metro Library opening gala.  Great opportunities for a Food Adventure.

2)MEALS FROM SCRATCH:
A carry out or delivery service of frozen, pre-prepared, nutrient dense meals. This service is for the convenience of busy schedule customers, or assisted living customers.  It makes life easier for them.  It also helps those who are sick and dealing with disease management  like Diabetes, Heart Disease and Cancer.  Are you just looking for convenient meals to fit your healthy lifestyle?  They offer those as well.  All dishes are made carefully and prepared by chefs to strict specifications, with the freshest ingredients.

—Scratch Foods employs some of the most talented local chefs. Chef Marshall

Frozen, prepared meals by chefs, for convenience, health or fighting disease

Bartley, a lifelong friend of Matt’s is just one of the experienced crew working hard to get results for health and taste.  Another star is Kristen LeMaster, the event coordinator and Project Manager for the business.  The other chefs on the team round out this talented crew.

—Scratch Food is always giving back to the community.  Be it the Suzy Pender Memorial Fund, The Pink Ribbon Girls, or his latest, the April 22nd kickoff of the new library downtown.  For decades he has helped countless local causes.  Sisca, Boonshoft Museum, Antioch and the Bull Diabetes Center on Schantz Ave. and a couple more charities.  Food Adventures loves their stuff.

—Besides battling heart disease, Matt has another motivation.  Matt lost his mother at a young age, and she has been a source of inspiration to helping people battling illnesses.  By working with Miami Valley Hospital, their often quoted mantra is “Let Food be Thy Medicine.”

Chicken Cakes with Sweet Potato Succotash

—Want some Meals from Scratch? Within 12 hours of placing your online order at this website, you will be contacted by  email.  They will set up a day and time, convenient for you, to pick up your meals from our Centerville location, behind the Paragon Supper Club at 767 Miamisburg-Centerville Road. Your meals can be picked up 7 days a week from 10am thru 7pm.  Sometimes your meals can be picked up “on the fly” within an hour of placing your order. But typically, pickup time is agreed upon with Scratch  to make sure that your order is properly handled.

—Between the Pink Ribbon Girls, Miami Valley Hospital and pickup orders, Scratch prepares over 1,000 meals each week.  Are you in need of help because of a family member with cancer?  GET INFORMATION HERE.

Garlic Chicken from Scratch Catering

—Are you in need of carryout or delivery meals?  Catering needs?  Nutritional Meals?  Call 937-567-7850 or fill out this online form.  This Food Adventure could change your life.

So what are the best eats from Scratch Foods?  Catering wise and frozen meals wise …?  Here are our patented MUST EATS..

 

MUST EATS FROM SCRATCH CATERING:

Ribs – smoked all day

—DEEP FRIED GARLIC CHICKEN at THE GARLIC FESTIVAL:
Unforgettable flavor in a deep fried chicken strip. Cheesy garlic goodness is what awaits you, with a sinful butter dip.

—BBQ BABY BACK RIBS:
Fall off the bone. with incredible homemade BBQ sauce. A taste you wont soon forget.

—SMOKED CHICKEN:
Quarters of chicken, that come out so juicy it is like it is baked. Again the BBQ sauce for dipping is a must.

—SMOKED PULLED PORK:
Matt used to travel the country to learn how to smoke meats. The results of his studies are a near perfect pulled pork.

Smoked Chicken

We have tried a dozen of these frozen meals over the past month and have some favorites.  Here are our “MUST EATS”

 

MUST EATS FROM MEALS FROM SCRATCH:

—HOMESTYLE MEAT LASAGNA WITH FRESH GREEN BEANS:
You wont believe the food was made and frozen a couple of weeks ago, it tastes like freshly made. Each forkful of lasagna and sauce is a taste of comfort food.

Meat Lasagna and Green Beans

—CHICKEN CABBAGE ROLLS:A unique, healthy take on an old comfort food. But guess what, it works. Try this for the surprise of your night.

-CHICKEN PARMESAN WITH CAVATAPPI PASTA and FRESH GREEN BEANS:
Just enough sauce with the chicken and pasta, make this a delightful dish.. Again the freshness is amazing and we can’t believe it was not just made.

-CHICKEN CURRY with CAULIFLOWER, SWEET POTATOES and PEAS:
Indian dish, with fresh veggies. It is unique and flavorful, and the spiced chicken is the best part.

-ORANGE CHICKEN WITH FRESH BROCCOLI and RICE BLEND:
Probably Big Ragu’s Favorite Dish. Worth a treat sometimes.

Chicken Cabbage Roll

-SOUTHWESTERN CHICKEN WITH COLORADO SAUCE, BLACK BEAN MASHUP and RICE BLEND:
The sauce on the chicken and the bean mashup steal the show. A great tasting dish that doesn’t taste healthy, but it is. Try this high nutrient dense plate to curb your appetite.

-ASIAN CHICKEN BLEND with BROCCOLI, SESAME SLAW and RICE BLEND:
Great tasting slaw on top of chicken with that Asian taste. The veggies and rice go perfect with it. They nailed the flavor on this one.

-OLD WORLD CHICKEN CAKES WITH SWEET POTATO SUCCOTASH:

Beef and Vegetables

So delicious and inventive, it is amazing how healthy the dish is. One of those plates you cant get enough of, forkful after forkful.

So there you have it… our MUST EATS …

Often imitated, never duplicated, you can find Food Adventures on Facebook here.  No rules, just fun !

Browse the photos below from our numerous meals with Scratch Food.

The Chefs stand behind their meals…

MEALS FROM SCRATCH MENU

Chicken with Colorado sauce and black beans

Chicken dishes that are heart healthy

Preparing hundreds of meals

 

Beef Brisket Catering sample

Simple chicken and broccoli with rice

Lasagna

Orange Chicken

Packaged up

Promo code for discounts !!

MealsFromScratchFood.com

Orange Chicken dish

Chicken Parm

Another healthy dish : Asian Chicken

The sesame slaw is good

Curry chicken dish

 

 

 

 

Jersey Mike’s Day of Giving Wed March 29th

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Win-Win – Get great food, support a local charity Wed. March 29th

Attention, freshly sliced deli meat lovers and sub connoisseurs.

Local Jersey Mike’s, owned by Ted Tolliver, are participating in the chain’s national campaign of “a day of giving” on Wed. March 29th, 2017.

Raising money for United Rehabilitation Services of Greater Dayton

Every dollar that comes into the local Jersey Mike’s stores goes to a local charity.  Not a penny is is kept by the franchise.

What this means  is a huge boost to a local beneficiary called United Rehabilitation Services of Greater Dayton or URS.

URS is a local corporation based out of Huber Heights.  They help adults and kids with severe disabilities.  It is an honorable charity, as they take the most difficult cases, that many other organizations won’t touch.  It is a charity of real people, helping Miami Valley citizens in desperate need of support

Last year local Jersey Mike’s stores raised $16,500 for United Rehabilitation Services.

Wed. March 29th Jersery Mike’s holds “Day of Giving”

The Food Adventures Crew was lucky enough to be guest sandwich makers for a day, when they opened the 725 location a couple of years ago, when all proceeds were donated to URS  as well.

Want to have a delicious Food Adventure and give to the cause??  Then visit one of the Dayton area Jersey Mike’s Wednesday, March 29th and help them beat last year’s totals.

 

HERE ARE THE LOCATIONS OF THE LOCAL JERSEY MIKE’S STORES so you can support the “Day of Giving.”:

Pepperoni Sub

JERSEY MIKE’S BEAVERCREEK:
3510 Pentagon Blvd
Beavercreek, OH 45431

 

JERSEY MIKE’S CENTERVILLE:
6002 Far Hills Avenue
Centerville, OH 45459

 

JERSEY MIKE’S MIAMISBURG:
1512 Miamisburg Centerville Rd
Dayton, OH 45459

Owner Ted Tolliver holds up a Giant Sub that our own Jax made

When you visit, you gotta know, everything is great.  They slice meat to order and the bread and ingredients are prepared freshly in-house.

So whatcha gonna get?

May we take the time to suggest some of our patented “MUST EATS?”

 

MUST EATS at JERSEY MIKE’S:

—THE ORIGINAL ITALIAN (sub #13):

The Original Italian Sub

Probably their most popular sub, and it is loaded with meats. It starts with Ham, prosciuttini, cappacuolo, salami and pepperoni.  This is what we mean when we say an authentic Jersey Style Sub.  Top it “Mike’s Way,” which means with Onions, Lettuce, Tomatoes, Vinegar, Oil and Spices.  Add mayo and you’re set.

 

The Tuna Sub is one of the best we’ve tried

—THE TUNA SUB (sub #10): 
The best tuna sub in Dayton (Subby’s is 2nd).  The Big Ragu uses this as his go to lunch during lent and on summer days at the pool.  “Mike’s way” is the way to top it.  Some add pickles and banana peppers as well.  This sub is great as a wrap too! Made in the store, it is fresh, and delicious.  This tuna salad version has no chunks of eggs in it.

 

—THE CHICKEN PHILLY (sub #16):  
Oh man, this filling, hot sandwich is amazing.  Get it this way:  Ask for grilled mushrooms,

The Chicken Philly, grilled to order

grilled onions, grilled banana peppers and grilled green peppers.  The chicken is grilled and shredded, then covered in white American cheese.  Add some mayo, a little lettuce and tomato and you have a juicy dripping labor of intestinal love.  One of the best sandwiches you will sink your mouth into.

 

—THE GIANT BLT (sub#1):
So big, so bacony, it is the mother of all BLT’s.  They stack em high with crispy bacon.  Big

Cross Section of a BLT sub

Ragu’s tip is add some may0 and a splash of ketchup to the simple ingredients of bacon, lettuce and tomato.  Get the Giant size sub here.  It is priced right and it is perfect for sharing or saving for later.

 

—THE CLUB SUPREME (sub#9):
They start with their famous Angus roast beef, cooked in-house.  They add turkey, swiss, applewood smoked bacon and mayo.  The result is a knockout of a sandwich.  Big flavors here, combine for a real winning sub.  Top it however you choose, but add mayo.

Jersey Mike’s roast beef is specially prepared on site

Hungry? The subs come in MINI, REGULAR, and GIANT for all appetites !  Also, if you are cutting the bread out of your diet, all subs are available as wrap or in a bowl.

Have an insatiable appetite for Dayton foods?  Join the 7,000 Dayton Foodies on Food Adventures Facebook Page by clicking here.

Since 2008, we have taken the Miami Valley food scene by storm and have not looked back.  We are not food critics, we are 3 passionate people who love to eat and share the news on the best spots !

Feel free to browse the photos below from our trips to Jersey Mike’s.

Tuna Salad at Jersey Mikes

Beavercreek grand opening

Centerville store on 48

Mike’s way is with Onions, Lettuce, Tomatoes, Vinegar, Oil and Spices.

The usual suspects

Big Ragu slapping some juice on

Top it

725 store opening

Endless meat combos

Thumbs up to great food

Slice this

Hot Red pepper relish

Turkey sub coming at you

A Giant Ham & Cheese Sub

Jersey Mikes is all about giving

Chef House donated her time to help raise money for United Rehabilitation Services

Hungry Jax helps a customer. She donated her time to serve guests and raise money for URS

Philly CheeseSteak

a Giant BLT sub

Philly chicken on the grill

The stickball special – sub #11

Could be a Club Supreme – sub #9

The Original Italian

Roast ‘Beef and Provolone

Tuna Sub

The spices make it

Turkey on Wheat

A Philly cheesesteak

White bread

Bacon

Buffalo chicken wrap

Their lunchmeat subs are the best

Roast Beef

topped with oil and vinegar

Chicken Philly

A Turkey Sub with everything

 

 

 

 

 

DLM hosts Eat Healthy Tours

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Are you ready to start eating healthier, but just don’t know where or how to begin? We see it every day in action—shoppers walking through the store with their cell phone in hand trying to make sense of healthy eating resources. With the often confusing information given on calories, fat, and sugar, it can be mind-numbing.

That’s why Lori Kelch, a nutrition and wellness educator with more than 20 years of experience, will be teaming up with DLM to give free group Eat Healthy Tours once a month at each DLM location. Lori’s perspective is not that of a physician and should never be seen as something to replace those professional recommendations. But she can help you make sense of your nutrition goals, whatever they may be, by walking you through how to better understand labels and how to identify the right foods throughout the store that align with your goals. She’ll open your eyes to a new way of thinking about shopping so that you can put your plans into action.

April Tours:

DLM Springboro • Saturday, April 1 • 10-11 a.m.

DLM Oakwood • Saturday, April 22 • 10-11 a.m.

DLM Washington Square • Saturday, April 29 • 10-11 a.m.

You can sign up for a tour by using this online form.

Young’s Annual Ice Cream Sale

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The once a year weekend for the Young’s Jersey Dairy homemade ice cream pint sale is here!  

So head on out to 6880 Syoungs-cowpringfield-Xenia Rd in Yellow Springs and fill your freezer with $2.19 pints, while they last!  Young’s says they’ve stocked the cases with several thousand pints so now’s the time to stock up!

All you care to buy, while supplies last. This is a once a year sale, so don’t miss out! Stock up on Young’s homemade ice cream now through March 26th!

Flavors that will be ready for pick-up:

Vanilla Chocolate P-Nut Butter
Cow Patty Lemon Custard
Mint Chocolate Chip No Sugar Added Vanilla
French Vanilla Cookies & Cream
Sea Salty Caramel Chocolate Fudge Brownie
Key Lime Crunch Cappuccino Latte Gelato
Chocolate Butter Pecan
Coffee Peaches & Cream
Chocolate Chip Tiramisu Gelato
Caramel Chocolate Toffee Lemon Sorbetto
Black Walnut Bubble Gum
Black Raspberry Salty Caramel Pretzel Crunch
P-Nut Butter Cup German Chocolate Brownie
Cookie Dough Cotton Candy
Strawberry Orange Sherbet

A Garden of Cocktail Delights

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Get your hands dirty!

Spring has finally arrived! The days are getting longer, the ground is thawing, and the weather is getting warmer. It is the proper time to clean out the house and to have to start tending to the yard. The first order of business will be to clean up all the leaves and sticks that have accumulated over the cold winter months. Then it is time to get the garden, or gardens, ready. If you are one who plans everything out before heading to the nursery, make sure you consider what you may be drinking during the spring and summer months. You can have all the ingredients you need for warm weather sipping within your reach, fresh and ready for muddling, infusing, and otherwise flavoring your cocktails.

All liquor, no matter what you are drinking, is in some way plant based. While you may not have room to grow corn, agave, or wheat, everyone has a small plot of land that they can put a few herbs in. Maybe a strawberry plant or two. This garden can be the base for your special gin-like concoction. Possibly a delightful blueberry or mint infused simple syrup or liquor. Many of the bitters and amari that are so popular in the modern cocktail movement have dozens of herbs and other aromatics infused in them. Jagermeister, one of the best-known liqueurs, has no less than fifty-six herbs, roots, fruits, and spices. You may not need THAT many in your garden, but it can’t hurt to have a few very attractive, easy to grow options.

Fruits

I can see some strawberry syrup, strawberry vodka, strawberry shrub…

Strawberries – Is there anything that says summer more than a ripe strawberry? Perfect for garnishing and infusing, these juicy treats go with pretty much anything. They are a relatively hardy plant that can grow almost anywhere. They prefer a lot of sun but can make it with some shade. Because of their rapid growth, you need to give them room if you are planting them in the ground. If you plant them too deep, they will not grow at all. Maintain them, and strawberry plants will produce fruit for roughly four years.  Plant them while there is still a chill in the air, then wait for them to flower. A month later, enjoy the fruits of your labor. Do not put them in bed the first year with flowers. The fight for resources will not go well.

Raspberries/Blackberries – Both pop up a little earlier in the season than strawberries do; they are almost the harbinger of fresh fruits. They will also grow rapidly, so they need room AND a good trimming. Let them go too far, and they start to turn into thickets. They do not enjoy lots of water, so be sparing when you give them extra watering. Missing the spring planting season is not a big deal; they will be fine if you plant them in summer. You can plant them anywhere in the garden, except near the tomatoes. Tomatoes can leave diseases that these berries can pick up. Speaking of…

Tomatoes – These are fruit. Keep that in mind. They are also a little sweet. If you grow them right, you can have fresh tomato juice for brunch Bloody Marys, or maybe make some tomato water. These guys are going to take a little more work. You are going to need a trellis or some method to get them off the ground and keep them clean and growing well. Like the other fruits, give them plenty of room to grow and lots and lots of sun. Unlike the berries, do not plant them too early. Cold is not their friend at all. Pro hint: plant the stem deeper for them to grow more roots and you to get more tomatoes.

Vegetables

Rhubarb is amazing, offering a tart crispness to cocktails.

Cucumbers – I could almost write “see tomatoes” for how to grow cucumbers. They want something to climb on, want warm soil, but they like much more moisture and fertilizer than the tomato. Throw some mulch on top of that soil to keep that water in, and you will have happy cucumbers. Perfect to muddle into a refreshing gin cocktail or use as a garnish.

Rhubarb – Hear me out. A simple rhubarb syrup, or making a batch of bitters with a little rhubarb as part of the mix, is a delight to have in your repertoire. Rhubarb growing is another early indicator that spring has sprung. This is one plant that enjoys the Ohio winter. More freezes of the ground can produce more stems. All rhubarb needs is fertilized, wet soil, plenty of sun, and some room to grow. Take care of this celery-like vegetable, and you can expect savory delights for up to eight years. Do NOT eat the leaves.

Herbs

Mint – You know that you’ll be having juleps and mojitos when it gets warm. There is no excuse for not having scads of mint in the garden or around the house. Growing these in pots and keeping them well trimmed is the best way to check their growth. Left to their own devices, they can take over a yard. Maybe the next yard. Possibly the world. Mint is aggressive when it comes to growing, but shy when it comes to the sun. Keep them in in the shade if possible. To get even tastier Kentucky Colonel in your harvest, trim the flowers when they start to appear. That will encourage more leaf growth. Which means more juleps for everyone.

Maybe I promised you a herb garden. Just not a rose garden.

Basil – You are already growing tomatoes, right? Add a little sweet basil to that plot of land, and you have plenty of flavors covered. They not only taste amazing together, but they also grow well together. You can plant them in pots while it is still cold out, then transfer them to the soil when it warms up. As the stalks get taller, they will start to flower. Like mint, trim the flowers when they start to emerge. Then bruise them up with some strawberries for a vodka infusion.

Rosemary – This potent herb can provide a refreshing burst of flavor to cocktails. You do not need much muddled into a cocktail to get that flavor going. Another easy grower, put it in the sun and stand back. This little herb will grow as much as you will allow it. It is a low maintenance herb to have. When the soil around it gets a little dry, give it some water, but otherwise do not worry about it much.

Sage – Delicious, and not just for cooking. It goes well with many fruits, especially citrus. Citrus is the soul of many cocktails, and sage and citrus work well together. Throw in some gin, and you have the base of an excellent cocktail started. This plant will sit nicely with the rosemary and the strawberries, so grow them all together. It loves our Midwestern weather and will thrive in this mild climate. It grows out, not up, so this is another one that needs a wide berth. After five years, digging it up and planting a fresh plant is recommended.

Mint juleps for all the days of the summer!

This is by no means a complete list. Dill, lemon verbena, thyme, and many other herbs can be added, depending on the flavors that you love. Marigolds, violets, and roses are edible and can offer some lovely garnishes to your cocktails. They may be useful additions. If you are looking at the long game, apple trees and grape vines will grow in this area, so you can start on those now and see some results in five years. You can even grow your lemons indoors if you have the patience, the vessel, and a window with good light.

The variety of things you can do with these plants is extensive. Even if you do not have a plot of land to call your own, you can use one of the community plots of land that Five Rivers MetroParks offers. Many herbs and flowers can also be grown indoors so that you can put fresh mint in your cocktails all year round. While the weather is nice, head out into the yard and get your hands dirty. Spend a little time getting your garden ready now, and you’ll be enjoying a strawberry basil lemonade cocktail right out of your backyard.

How To Score An Invite To The Zombie Dogz 4th Anniversary Party

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On Sunday March 26th Zombie Dogz is throwing a party at Club Masque to celebrate their 4th anniversary.   They’ve rented out the entire club for the party.

They are even giving 200 of their customers a chance to attend.  All guests will need a ticket and here’s how you can get a chance to get one of the 200 tickets to the big shindig they are giving away:

Starting tomorrow, Wednesday, March 22nd through Saturday March 25th
for every hotdog purchased at the Brown Street Zombie Dog location, you can fill out a raffle ticket. On Saturday the 25th at 8pm they will do a drawing for the winners. They will call all the winners to let then know who gets to attend the party!

The Gem City Slasher

What’s included you ask….?

On free hotdog and chips, runs from 7pm-9pm, then with your guest pass, you’ll receive 4 free domestic beer tickets and enjoy local Dj’s throwing down all night.

So hustle on down to 1200 Brown Street, enjoy your favorite hot dog and you’ll have a chance to win a ticket to the Sunday night party.

Best Local Spaghetti Sauces in a Jar + *Win 3 Jars*

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Giovanni’s will be selling their sauce in jars soon !

Food Adventures  has the scoop!! Here is an announcement that is 60 years in the making… for the first time since the 1953 history of the Giovanni’s restaurant, they will be selling their sauce in jars !

Yes, Giovanni’s, located at 215 W Main St. Fairborn, has announced that some of their in house sauces will be available for purchase in mass quantities.  They plan to start selling the jars at the restaurant and some local grocers in the northern Miami Valley area. Managing owner Cassaundra Spaziani says they are a couple of months away from being available in stores.  She said they are currently working on developing artwork/photography for the labels on the jars.  The mystery is whether her father, Tony Spaziani, will be on the label or not.  It has yet to be decided.

Givoanni’s Marinara over Gnocchi

They are going to start with 2 sauces:

1) GIOVANNI’S MARINARA:
An old Spaziani family recipe, this sauce typically tomato based, and seasoned with garlic, onions and spices.

2) GIOVANNI’S PUTTANESCA: 
An aromatic sauce that combines tomatoes, onions, black olives, anchovies, capers, garlic and oregano, simmered with olive oil.

*** LEARN HOW TO WIN 3 JARS OF SAUCE BELOW !

Ranking other Dayton jarred sauces: Mamma DiSalvo’s

Oh you know we love the sauces at Giovanni’s in Fairborn.  And the marinara from Franco’s Italian Ristorante is delightful.  Even Jimmy’s Italian Kitchen, and Palermo’s & Troni’s family have their spots in Miami Valley eats.  And wow, what about Roost Modern Italian! But in today’s Food Adventure article, we are also going to talk about the local sauces that you can find in jars or cans for your eating pleasure at home.

Chef House, the Big Ragu and of course Hungry Jax know all about homemade spaghetti sauce.  It is what we grew up on, it is what we prefer.  But sometimes we don’t have 2, 4 or 6 hours to tend to the sauce.  Well Chef House always does 🙂  she cray cray..

So when in need, The Big Ragu likes to get local for premade spaghetti sauce.  Sometimes in a pinch he cracks open a jar.  Whether it is for manicotti to mostaccioli, from eggplant parm to baked ziti.  Which local ones are the best?  We have the breakdown, so learn from us !

 

HERE’S THE SKINNY ON THE BEST LOCALLY JARRED SPAGHETTI SAUCES:

1) MAMMA DISALVO’S MARINARA SAUCE:  
In Big Ragu’s opinion, this jarred sauce is the closest thing he has found to his family recipe.  And the taste is fantastic.  The thick tomato sauce is slightly sweet, with chunks of basil and tomatoes.  When you heat this sauce, sometimes a little olive oil rises up to the top, just like it is

Annarinno’s Marinara over Spaghetti

supposed to…. You don’t need to add a thing to doctor it up.  We are going to be honest, the sauce isn’t cheap, but it is worth it.  In our list, all heads must bow to this #1 iconic Dayton jarred sauce.  Also available in a spicy version, which is second best. Did we mention their incredible house salad dressing for sale in jars too?

 

2) ANNARINO’S MARINARA SAUCE:  
A dark horse squeaks in at #2.  The great flavor surprised us and the sauce has a terrific flavor.  If you have yet to try this brand, give it a shot.  We tried it on spaghetti a couple of times and were really impressed. As much as you can be from jarred sauce  (Again, ain’t nothing like the real thing baby). They sell various flavors from mushroom to meat sauce, but we prefer the Marinara.

 

Schiavone’s Marinara over Rigatoni


3) SCHIAVONE’S CANNED MARINARA SAUCE:
This versatile sauce comes in a can, and needs a bit of doctoring up with oregano and basil, then it is perfect.  It is a great base sauce for baking pasta dishes.  Many of you may remember the fantastic restaurant in Middletown where this sauce originated.  Long closed down, only the canned sauce remains as a reminder of that wonderful Italian eatery.  Take advantage, and try some of this old school sauce.  This is a very basic building block for a great meal.

 

4) ZAPPIA’S MARINARA SAUCE:
A newer Dayton sauce, this one has a rich taste and good flavor.  This family might be known for local car dealerships, but the sauce could eclipse that.  It is an old family recipe passed down from Zappia generations back in Italy.  Definitely worth a pick-up, if you have not tried this jarred sauce.  One of the places it is available for purchase is the Flying Pizza Downtown.  Try it, you’ll like it !

 

 

 

5) CAPOZZI’S SPICY MARINARA SAUCE: Here is an example where we like the spicy version better than the original.  This marinara has a nice flavor and a kick to it.  Great over pasta and even with another splash of red pepper to get Food Adventurous.  We are lucky to have so many local families with great sauce recipes for us on the “go.”  This sauce is more nutritional than most on the market and it is even low fat, low cholesterol, and low sodium based.

Capozzi Family Sauce

 

 

6) LAROSA’S MARINARA SAUCE:
The pride of Cincinnati sauces ends the list. From Kings Island to the Kentucky shore, Buddy LaRosa has been wowing the crowds with his sauce for decades.  From pizza to pasta, this familiar sauce will have you licking your lips.  This basic sauce again is not only great on pasta, but lends itself to baked dishes like lasagna.

There you have it  – scoop on Giovanni’s and Dayton’s best local jarred sauces !  Now how about some freebies???

***** WIN 3 FREE JARS OF YOUR FAVORITE LOCAL SAUCE ! *****

LaRosa’s Original Recipe

Comment below and tell us which local sauce is your favorite and which one you would like to try 3 jars of?   You have 7 choices – Giovanni’s, Mama Disalvos, Annarino’s, Schiavone’s, Zappia’s, Capozzi’s or LaRosa’s.  One person who comments will be picked at random next Monday (note: if you choose Giovanni’s we have to wait til it is available….).

 

Feel free to browse the photos below of some of Dayton’s greatest canned spaghetti sauces.

For more great food topics and pictures, hit Food Adventures up on Facebook and “like” us by clicking HERE.

 

LaRosas’s Sauce over pasta

LaRosa’s over Spaghetti with a pinch of cheese

Mamma DiSalvo’s sauce with Manicotti is amazing

Mamma DiSalvos’s Marinara over Manicotti with fresh basil and fresh garlic

Baking Manicotti with DiSalvos’s sauce

Schiavone’s sauce over pasta

Zappia history

Annarino’s meaty version

We prefer the marinara to the mushroom

Cooking with Annarino’s sauces

Capozzi’s sauce with spaghetti and Parmesan cheese

Giovanni’s in Fairborn will soon be jarring spaghetti sauce !

The sauce taste you love is coming to a grocer near you !

Congratulations to Giovanni’s on their plan to start selling their sauce in jars too !

 

 

 

 

 

Grapes of Gratitude- Wine Tasting Helps Others

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Competitive wine tasting comes to the Miami Valley this Thursday, Feb 23rd  at 6pm.  Grapes of Gratitude is a team wine tasting event created to allow local nonprofits to raise money while participants blindly taste an array of wines of the same varietal.

The competition is based on what we call the “Rule of Three.” Huh?

3 BOTTLES FOR EACH TEAM OF UP TO 3

A different wine varietal (such as chardonnay, merlot, pinot noir, etc.) is featured at each event. Teams, consisting of 1 to 3 participants, are admitted by bringing 3 bottles of the same featured varietal to the event. For example, for the March event the featured varietal is merlot, your team could bring 3 bottles of the 2005 Hess Select Merlot.

At the event, 2 of each team’s 3 bottles are bagged, tagged and ranked by each participant. The 3rd bottle is set aside and left unopened. The teams that brought the 5 highest ranked wines divvy up each team’s 3rd unopened bottle, except for the lowest ranked wine which will be returned to the team that brought it. If 2 or more teams bring the same wine, rankings can still differ depending upon the temperature of the wine, how long it has been open, etc. Team must be present to win.

Please remember, teams can consist of 1 to 3 participants. Thus, a group of 4 participants, for example, will be considered 2 teams and must bring 6 bottles of the featured varietal to enter the event. Still don’t get it? Just remember, the “Rule of Three,” which is visually depicted above.

Our charity partner for the March Grapes of Gratitude is BOGG Ministries, a Miamisburg based charity who’s mission is to feed people. They host weekly block parties and distribute enough food to feed a family 3 meals a day, for 3 – 5 days.

Tickets are $10 in advance available at Arrow Wine or online.  Tickets at the door are $15.  Each team member will need a ticket and each team should bring their 3 bottles of Merlot to the Normandy Banquet and Event Center, located behind The Melting Pot on St Rt. 725.  Munchies provided by Mack’s Tavern, host of the official after party.

If you have a non-profit organization you think might be a great partner for a future Grapes of Gratitude event, please fill out this form for consideration.

 

First Day of Spring Free Deals

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Dairy Queen ins welcoming the first official day of spring on Monday, March 20  by hosting Free Cone Day.  They will serve a FREE small vanilla soft-serve cone with its signature curl on top at participating locations. The promo also serves as a kick-off to Children’s Hospitals Week. Customers can leave a donation for Children’s Miracle Network Hospitals, in exchange for the cool treat. Limit one per customer while supplies last.  Find the nearest DQ near you.

“We’re excited and ready to go for our Third Annual Free Cone Day,” said Barry Westrum, executive vice president of Marketing for American Dairy Queen Corporation (ADQ). “Free cones have become a fan tradition — they love it. The icing on the cake is supporting Children’s Miracle Network Hospitals.”

According to the company, last year “the Dairy Queen system raised more than $200,000 in one day for Children’s Miracle Network Hospitals.”

 

Rita’s Italian Ice is celebrating the first day of spring on March 20 by giving customers a FREE cup of its popular Italian Ice. This is its 25th year of the giveaway and more than a million guests are expected to cool off with the freebie this year. Get your FREE Italian Ice Monday, March 20 from noon to 9 pm at Rita’s, located at 3371 E Stroop Rd in Kettering just west of The Greene.

 

Stay tuned for more info on Ben & Jerry’s free ice cream day April 4th!

Stanley Tucci’s Big Night Inspires Restaurant Special Event

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Back by popular demand. Chef Maria at Nibbles, located at 105 S. Second St in downtown Miamisburg.hosted this event in the fall and sold it out quickly.  Due to popular demand she’s brought in back again for 2 nights, Tues & Wed, March 21 & 22.

 

Inspired by the classic 1996 restaurant movie starring Stanley Tucci and Tony Shalhoub, Nibbles  invites you to experience the Big Night – complete with the incredible Timpano!  Watch the party guests enjoy it in this clip:  il Timpano  (Note – language alert!)

FIVE DELECTABLE COURSES

All paired with wonderful Italian wines, from  Allied Wines who will be there to help host the event and answer your questions!

Don’t miss it this time!

Antipasto

Charcuterie Platter

Warm olives, grilled vegetables, cured meats, red pepper pipperáde

Paired with: Astraio Viognier

This sur lie wine calls to mind honeysuckle and juniper on the nose, well-balanced with fruit and acidity, a touch of mineral on the finish.

Primo

Fresh Mushroom Risotto A blend of savory mushrooms in our special risotto, with fresh Parmesan

Paired with: Nero d’Avola These wonderful grapes bring you a wine with an ample bouquet, filled with plum, cherry, and spice. Flavors of mushroom and espresso join the exquisite tannins leading to a long finish.

Secondo

Timpano

Indescribably delicious pasta crust overstuffed with ‘the most important things in the world’.

Paired with: Sassabruna An incredible blend of 80% Sangiovese, with Merlot & Syrah. Aromas of ripe red fruit, spice, and licorice compliment a rich, medium-bodied, savory palate with mixed berries and milk chocolate.

Formaggi e Frutta

Tallegio with fig jam and walnuts, with crisps Paired with: Negroamaro Fragrant notes of cherries and coffee lead to flavors of cracked pepper and exotic spice. Chewy tannins and a rich mineral finish.

Dolce

Almond Cake
Dusted with powdered sugar, toasted almonds, schmear of chocolate budino, candied orange peel

Digestivo

Limoncello or Sambuca

Reservations by phone only! (937) 802-0891 This event *WILL* sell out, (Wed is sold out, still a few seats for Tues)  Please reserve your seats as soon as possible! Please note that a credit card hold will be required for all reservations. This special Italian Feast is being served banquet-style. No private tables.

This wonderful Italian Feast will be served banquet style, so we regret that no private tables will be available.

Interested in learning a bit more about the movie (and the food)?
Try these stories:

Bon Appetit Magazine Interviews the Cast of Big Night

Big Night and the American Food Revolution

500 Free Pizza’s To Celebrate Engewood Grand Opening!

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Rapid Fired Pizza will be opening their newest restaurant at 1080 South Main St Englewood, Ohio on Monday, March 20th, followed by a 500-pizza giveaway on Tuesday, March 21st. “We are so excited to open our doors in the Northmont community”, says co-founder and former MVCTC graduate Kelly Gray. The ownership team also includes Northmont grad Anthony Despain. “If you haven’t tried Rapid Fired Pizza yet, come out for a free pizza on Tuesday! The pizza really is Amazingly Good® Amazingly Fast®” and the dipping sauces make Rapid Fired stand out above the rest”, says Despain, a 2013 Northmont grad.

Rapid Fired Pizza is a fast-casual pizza concept founded in Kettering Ohio that features fresh made, 11-inch thin crust and 9-inch pan and one-of-a-kind No-Doh pizzas cooked in 180 seconds. Customers can choose from eight sauces, eight cheeses, over thirty toppings, and nineteen dipping sauces to build their perfect pizza, or try one of the ten craft pizzas on the menu. The craft salads at Rapid Fired Pizza are all under 400 calories plus patrons can also create a custom salad to meet their personal taste and healthy eating goals. Bread Sticks, Cini Sticks and a variety of desserts are available at every store. Beer and wine will soon be on the menu at the Englewood location. The Pepsi Spire provides over 120 drink combinations. Location hours are 10:30 am to 10 pm Sunday- Thursday and till 11pm on Friday and Saturday.

The first Rapid Fired Pizza opened in September of 2015 and the chain expects to have at least 35 open by the end of 2017.

Chef Showdown Returns This Wekend

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Home and Garden Show owner, Randy Phillips with Mariah, Candace and Matt at 2016 Showdown.

If you’re a fan of the FoodNetwork show Chopped, you’ll want to see this live, local version of the culinary face off where Dayton chefs face off against each other in three rounds of preliminary competitions.  Given just 20 minutes to turn a surprise basket of  ingredients and use of the Whole Foods Pantry  into a palate pleasing appetizer, as judged by a panel of local foodies.

This Chef Showdown will take place at the Dayton Home and Garden Show at the Dayton Convention Center this Saturday.  Dayton’s best chefs battle it out for $500 and bragging rights.  Preliminary Competition rounds are Saturday at 11am, 1pm and 3pm and one contestant from each round will advance to the finals, which will take place on Sunday at 1pm.  In the final round, the time is increased to 30 minutes, but so are the expectations, and chefs will have 4 ingredients to turn into an entree.

 

Meet the Chefs:

 

Defending her title, last year’s champion is Chef Candice Rinke, chef and owner of the seven-year-old Kettering restaurant Hawthorn Grill.

Chef Candace Rinke found herself drawn to the kitchen at a young age. Her first award was at twelve when she won a blue ribbon for a decorated cake at the county fair. Fostered by her grandmother’s love of entertaining the family and inspired by travels through Europe, her food reflects both warmth and elegance.

She competed in last years first round in the morning and despite the challenge of opening canned ingredients without a can opener, she managed to advance to the finals with her chicken appetizer on a pita triangle. In the finals she turned the five mystery ingredients that had to be used to create an entree — shrimp, asparagus, black beans, canned peaches and canned tomatoes into a fresh, flavorful dish with a beautiful presentation into an Italian-inspired bread salad.

When asked the key to her success in a Dayton Daily News article by one of the judges Alexis Larson, Rinke said “my flavors were solid. I took time to make the plates as beautiful as possible — you eat with your eyes first — and I just tried to make the best dishes I could, given the constraints of the competition.”

 

Chef Mariah Gahagan is an Executive Chef who’s worked at many of Dayton’s finer restaurants. She grew up in Yellow Springs and started working at the Wind’s Cafe in high school, but had always planned to pursue an art degree. Flash forward years later and Gahagan will tell you that while she never imagined becoming a chef, she now couldn’t see herself being anything else, and that her love of art (specifically color combinations) plays a substantial roll in her approach to cooking. Her other culinary ethos is a focus on seasonally-oriented cuisine, as it encourages enjoying food when it is at its best.

Chef Mariah was victorious last year in her preliminary round with a salmon dish that flowed with a perfect melody of flavor, from edge to edge with greens and avocados.  This year she’s back, but a change of employment has her competing for Wheat Penny.

 

Chef Matthew Hayden has a reputation as an innovative, forward-thinking Chef who makes  unforgettable food. He catered such flagship events as ARC Ohio’s “party of parties”, Masquerage and  Antioch College’s Reunion Weekend. Chef Matthew proudly offers his talents to his native city and devotes a healthy amount of time to the community. He supports numerous non-profit services in Montgomery County as well as being an ardent patron of the local arts.  After 15 years of operating successful food service businesses in the Miami Valley, Chef Matthew Hayden decided to create his dream business.   Scratch Food uses his entrepreneurship and culinary creativity to provide prepared meals with a cutting edge model of nutrition that benefits cancer patients as well as reducing risk of numerous other lifestyle dependent diseases, most notably Type II Diabetes and cardiovascular disease.

 

Also back for a second chance at the title, from Wheat Penny is Chef Crystal Coppock.  Just celebrating her 3rd anniversary at Wheat Penny where’s she is the Sous Chef, Crystal has loved cooking since a young age, noting her late grandmother as her first major culinary influence. Today, Crystal still finds inspiration in her grandmother’s Southern-influenced cooking, but also thrives on continuously learning new concepts, such as making pasta by hand. It’s been a big year for Crystal, as she’s bought her first house and recently become engaged. She shared that after last year’s event she bought a copy of The Flavor Bible and has really been educating herself about culinary creativity.

 

Chef Aaron Braun‘s culinary interest began in his Mother’s kitchen in Kettering, but was probably inherited from his Grandfather, who immigrated and opened a small restaurant in Dayton. Appreciation for good food and gatherings around the family dinner table inspired Aaron to seek employment in local restaurants at an early age, and later to obtain Culinary and Business Degrees from Hocking College in Nelsonville, Ohio. He further broadened his cooking horizons on Put-in-Bay and then moved on to San Diego. In California, Aaron promptly found employment at Silvergate Yacht Club, and then a 44-acre, private island resort; Paradise Point.

It was at this luxury resort that he was able to really grow, eventually becoming the Chef of their fine dining establishment. After getting married and traveling across the country, Aaron’s dedication to family and devotion to his hometown have brought him back to Dayton, where he has had the privilege of working for Wiley, as Meadowlark’s Sous Chef, for the past four years.  This is also Aaron’s 2nd chance competing in the Showdown.

 

New to the Showdown Competition This Year:

Chef Maria Walusis is the  chef and owner of Miamisburg’s  Nibbles restaurant, which just announced an upcoming move and expansion for the 2 year old eatery. Before that she owned and operated Nibbles Catering for about 5 years, She received most of her training by a combination of apprenticeships with Dayton and Cincinnati top chefs, and by studying culinary textbooks from the Culinary Institute of America. This is her second career and it took a lot of time, focus, passion and drive to become chef /owner of a fine dining restaurant in a fairly short time frame. In her free time she likes to study and read constantly to continue to learn and grow as a chef and keep up with the industry and trends.
Another newcomer to the competition, Chef Amy Finch is the Chef de Cuisine at Lily’s Bistro, an independent restaurant in Dayton’s historic Oregon District. Lily’s features eclectic American comfort food + drinks in a “nice dining” atmosphere. Chef Finch knew she wanted to be a chef when she was 7 years old and learned how to make scrambled eggs. She began to pursue her culinary arts degree in 1994 right after high school–“just long enough until life got in the way,” she says.

After one year of school she took an unintentional 18-year break, and not only worked for her family’s event rental business, but cooked at various regional restaurants like The Peasant Stock, Sidebar, Neil’s Heritage House, and Kohler Catering. She has been with Lily’s since they opened in spring of 2013, finished her culinary arts degree from Sinclair in 2015, and took the reigns as CDC at Lily’s in fall of 2016, bringing to the restaurant her love of food that is “just plain good,” especially comfort food of the mid-west and south that she grew up on and loves to cook.

Competing in the Showdown for the first time, Chef Rae Rosbough went to the MVCTC in Clayton, Ohio for Restaurant Management. She then attended Johnson & Wales University in Providence, RI where she received her Associates and Bachelor’s Degrees in Culinary Arts. She studied abroad in Chester, England during her Senior year and was then inducted into the Management Development Program at JWU; where she worked as an instructor in exchange for my Master’s Degree in Teaching Culinary Arts.

She came back to Dayton in 2002 and started her career here at Mediterra. Throughout the years she moved up to become the Executive Chef at five independent restaurants. Cafe Boulevard, Cena, Boulevard Haus, Crazy Mango and finally Trolley Stop. She love the Dayton community, especially her home, the Oregon District.

 

Chef Aimee Please has no formal culinary education outside of a online class about catering. However, she does  have 30 years of experience in the restaurant industry that will be put to the test this Saturday. We first met Aimee at our 2005 Sweet Treats Festival, where she was serving up tasty desserts.  She is  currently the owner of Thyme After Thyme Gourmet and the kitchen manager at Bargos. Past positions held include kitchen manager at Whiskey Barrel, sous chef at Else Cake Company Wine Bar and Bistro as well as Waynesville’s  Cobblestone Cafe and executive chef at Ollie’s Place.  She has dubbed herself the underdog in this competition, but we sure don’t, we’ve seen her tenacity and certainly expect her to bring it for this weekend.