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Dayton Dining

Whose Reuben Rules?

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A year ago I would have told you that I don’t even like Reubens or Melts at all. Generally I do not like rye bread. I have never ordered corned-beef on purpose and swiss cheese ranks nearly last on my list of preferred cheeses. However, a year ago, without reason I ordered the Reuben over lunch. It wasn’t bad. Since that day I’ve been searching for Dayton’s best!

During this time I’ve come to love this sandwich and this is where you can find the best of the best. 

The Reuben is a melt by definition and a modern deli staple. Having worked in a deli in college I was no stranger to the sandwich but it seemed to be stacked against my preferred taste. The Rye, Russian/Thousand Island dressing, corned beef and kraut all work together, each ingredient made better as part of the whole.

Before I give you my list, let me tell you where not to stop.  Stay clear of the chain delis. I have been to both Schlotsky’s and Subway as a point of comparison. There are too many great restaurants in Dayton creating these works of art from scratch to settle for a $4.99 fast food version. Do yourself a favor and hit one of these spots I’ve visited for you.

6)  Archer’s Tavern in Kettering and Centerville does it all. I love their wings, my kids love the burgers, but their Reuben deserves some consideration. Nicely sliced corned beef, generous sauerkraut and lots of cheese made theirs a real contender. Their sauce wasn’t anything to write home about, but it was grilled perfectly making the sliced Rye a bit crunchy the way I like. Get the fries. They are double fried, fresh cut, a nice addition to this sandwich. The grilled Reuben and fries are just a bit over $8.00.

5) The most expensive on my list and with the best dressing is Christopher’s in Kettering. Christopher’s is often overlooked on Dayton food lists and their Reuben stands out like the restaurant itself. They start with great Rye bread toasted perfectly, with a homemade dressing and plenty of kraut atop of the sliced corned beef. I asked for extra dressing for my chips and that was no mistake. Go ahead and get the half sandwich. The full size was 3 napkins big and I needed a nap back at work 2 hours later. The half sandwich is plenty and easier on the wallet. The half is $5.95, whole sandwich is $9.95 and stick with chips and extra dressing for dipping. 

4) Zinks Meats and Fine Wine in Centerville makes their own Corned Beef and slices it in house. They cook the sliced beef and cheese on the flattop before assembling the sandwich. A thick toasted marble rye held the 1/3 pound of beef and supported the saurekraut well. No complaints. Zinks had the right amount of dressing and the cheese melted a got that nice cheese crust on the edges, giving the sandwich additional texture. The meat didn’t fall apart and came with full flavor and chew. With chips and pickle, you are in for $8.99. Knowing that beef and dressing is made in house, makes it worth the price. 

3) The Dublin Pub. The Irish know corned beef and Dub Pub delivers a couple of versions of the Reuben. I stick with the original with extra dressing for my fries. The Dub Pub has more of a shaved slice to their beef which ensures every bite is easy and tender. The Pub offers an Uptown version of their Reuben that adds cole slaw and pastrami to an already hearty sandwich. At 8.99 with fries, this Reuben is a great lunch, grab a Guinness while you are there, call the boss, you’re gonna be late getting back to the office.

2) FlyBoy’s Deli. Contrary to popular belief, the Reuben is not a New York Deli original. Folklore suggests that the Reuben originated in Kansas City. FlyBoy’s doesn’t care about folklore and makes a sandwich tough enough for NYC. The Rye bread holds up after being buttered and crisped in a Panini press. The Corned Beef is tasty and tender like you’d expect from a big city deli. It’s a big sandwich and worth every penny. $7.99 and I would recommend the New York potato salad as a side. 

1) DiSalvo’s Deli. Ronnie Disalvo is doing something right. I’ve had the Reuben two ways and both were tops. Order it with Pastrami or Corned Beef. Get there early for lunch, the corned beef goes fast. Secret to their success? It’s the butter and grill press they used to really get a great crust on the bread while melting the swiss to perfection. The corned beef is prepared in house and the Rye is the best in town. Grab the Reuben, a deli side and a Coke and you are out the door for $10.00. 

Where am I headed next for a Reuben? Great question. Two stops are in my near future. Tanks on Wayne, famous for breakfast, chili and burgers is rumored to have a Reuben worth writing about. Corner Kitchen has also rolled out a Reuben that has a spicy slaw in place of Kraut and a fried egg. That is moving the Reuben to another level.

You’ve seen my list, now you tell us Dayton, where do you go for the perfect Reuben?

Dive Bar Thursday: Flanagan’s Pub

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Welcome to the pub!

With St. Patrick’s Day around the corner, everyone looks to the Irish cultural touchpoints in town. When you are looking for a dive bar that is also Irish, the field goes down considerably. The Dublin Pub is thrown out immediately; it is incredibly Irish, but incredibly lovely as well. Paddy’s Irish Pub falls into the same category at the Dublin Pub. Tremendous and very nice, not especially divey. Harrigan’s Tavern? Difficult to classify it as a dive bar. Their menu is pretty extensive, which digs into the debate of what earns the distinction of a dive bar vs. a diner. At the moment, Harrigan’s still fits into the diner category until someone convinces me otherwise. I would make the same argument for O’Leary’s Pub and Grub, though most of my experience there was admittedly for trivia. Which left us one place suggested to explore: Flanagan’s Pub. This staple is best known for being part of the party atmosphere in Dayton every March 17th, but did you know it was also open the other 364 days of the year?

Flanagan’s Pub (101 E. Stewart St., Dayton, OH 45409) is off the beaten path. But not by much. Nestled on the side of the road with a gas station for a neighbor, it is possible that as you explore the University of Dayton area, you could miss it. It has been a staple in the neighborhood for over twenty-five years, predating most of the shiny businesses that are there now. It has always been a friendly place for hard working people to get a drink, whether your work was done on a factory floor, the streets of the city, or in a library huddled over a book. Before it became the staple it is now; a laborer could get a beer topped with a raw egg and a shot of whiskey for just one dollar. How do you beat that deal? The discount has changed a little: if you are a police officer or firefighter, you can get 20% off your food bill. There are other ways Flanagan’s supports our first responders, but that is for later.

Ask for a cocktail, and you shall receive one.

Those that remember the days that Patrick ran the place also remember the beer selection. While favorites like Pabst Blue Ribbon ($2.50 pints every day), Stroh’s, and Red Dog are still available, the rest of the menu has expanded considerably. There are now craft beers of all stripes on tap. From the hoppy Bell’s Two Hearted IPA to the rich, dark smoothness of Great Lakes Brewing Company’s Blackout Stout, there is a little something for everyone. Pull up a stool on Saturday and you can enjoy $3 pints of local favorite Warped Wing all day! They are not afraid to experiment, either. Bubbles, the new rosé cider by Rhinegeist, was provided some space on the lines. There is also still plenty of Schöfferhofer Grapefruit Hefeweizen on draft they would not mind you coming in and finishing off. Possibly for brunch?

Brunches are popping up all over, and Flanagan’s Pub offers a dandy one from 11 AM to 4 PM on Saturdays and Sundays. If you are studying, you can get it (and anything else on the menus) to go back to your dorm. Omelets, sandwiches and specialty Belgian waffles are on the menu, along with any other breakfast food you could want. Their lunch, very popular with the hospital workers, police, and teachers during the week, has just as much variety. Pizza, wings, sandwiches and other bar fare is readily available until 10 PM every day, because you are going to need something to soak up the drinks while you sit and watch the University of Dayton play.

Is it an Irish bar? You tell me…

Games pre-empt almost any other event there, and they host the Flyer Feedback Show after each match. Wednesday night trivia, one of their most popular evenings, often loses its home when the Flyers are on the court. If you head in on a Friday or Saturday night, live music will be playing while you enjoy the cozy atmosphere. They are also open to any other events that may suit your fancy. The bar is available for private events. Rates depend on the number of people you are bringing, and what night you plan on hosting your little shindig. A Friday night gathering is going to be more expensive than crashing the place on a Tuesday night. But the opportunity is there, and they may even make a good deal on the food for you!

Of course, all this is nothing compared to the one event they are best known for: St. Patrick’s Day. WTUE makes their headquarters there for the day, and this year they will be joined by ALT 103.9. Doors will open at 6 AM for the festivities that will go on well past the end of the last March Madness first round game. From six to eight AM, the proceeds from the $10 cover fee ($15 if you want in and out privileges) will go to the fine men and women of the Dayton Fire Department. The public will also be allowed to participate in a live auction, also benefitting our friends at the DFD. From 8 AM to 10 AM admission is FREE. That’s right; you can enjoy live local bands and tasty pints of Guinness without having to pay the entry fee. If you need to get out and stretch your legs, maybe give your liver a break, you can catch the shuttle to the Dublin Pub and see what they have to offer. Maybe rush over and see another set by one of your favorite bands. While you are there, you can revisit past St. Patrick’s celebrations by looking over the pictures they have hanging on the wall by the stage. Those images go back decades and are now shown to a new generation of real Irish (for a day) folk.

The calm before the storm…

Sitting on the edge of a neighborhood in the center of a college campus, this emerald has sparkled for everyone. The regulars here still have their voices heard by the new owners, which has kept the feel of the bar the same as it was back in the day. They have had their creations added to the specialty cocktail menu, and they are in just as regularly as always. When the green dust settles on March 18th, and your liver is ready to head back out, be sure to add Flanagan’s Pub to your list of venues. Or just sneak back in for a hearty breakfast the next day. We hear it is the perfect cure for a hangover.

Flanagan’s Pub is located at 101 E. Stewart St, Dayton, OH 45409. They are open Monday through Saturday from 11 AM to 2:30 AM, and Sunday from 11 AM – 4 PM. You can call them at (937) 228-5776, or email them at flanagansdayton (at) gmail (dot) com. You can follow their shenanigans on Facebook, Twitter, and Instagram. 

“The Growler” Opens on Wilmington Pike

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Co-owner Gary Leasure wants to offer you a beer!

Craft beer lovers who can’t get enough, you have another spot to get your growler filled. “The Growler” is now open in the former “Wright Wing” spot on Wilmington Pike. The same building has housed The Buckin’ Donkey Grille. and Monkeez previously.  Food Adventures has the scoop on the new place…

This sports dive is mainly bar seating and booths, with a few dining tables inside.  Outside there is one hell of a patio.  Other attractions include a killer Happy Hour.

Hungry?   Thirsty? Step inside…

Hungry Jax, The Big Ragu, and Chef House are here to tell you …

 

HERE’S THE SKINNY on THE GROWLER:

Dart Boards and more.

—Located at 3808 Wilmington Pike in Kettering, The Growler has a full service bar and plenty of TV’s to catch your favorite event.

—From 3pm to 7pm on weekdays, they have 1/2 off all appetizers and craft beers are only $3.50, tall domestic beers are just $2.25 during this happy hour time too.

—Other attractions: Pinball, dart boards, with live trivia on Wednesdays and Karaoke on Thursdays

Spicy Pulled Pork Pizza

—Owner’s Gary and Steve Leasure are lifelong Daytonians, suggest you check groupon.com for special deals.

—They have 10 rotating taps and various domestic, craft and import bottled beers too.  By May they should be selling their signature “Growlers to go.”

Good drink is usually followed with good eats, so lets get growlin, Food Adventure fans !

 

MUST EATS at THE GROWLER:

Loaded Fries

—LOADED FRIES:
Served on a pizza tin and foil this MOUND of fries is almost a mountain.  Roasted and covered with cheese and bacon, this sinful appetizer is over the top.  Get some ranch and ketchup for dipping and find your self closing your eyes and finding your zen.  We almost did yoga in our plate.

—THE SPICY PULLED PORK PIZZA:  
Unique idea of pulled pork pizza, but they kicked it up a notch with heat.  This pig pizza is on fire with flavor and just the right amount of kick.  Nice innovation, Growler.

The Original Sub

—THE SWEET CHILI WINGS:
A Sweet and Spicy saucy sauce, that is sticky and finger licking good.

—THE ORGINAL SUB: A nice 2 piece sub, with Italian style lunch meat.  Salami, Pepperoni, Capiccola, Marinara, Mozzarella and Banana Peppers make this sub a popular choice.  Served with potato chips it is a filling lunch or dinner.

—BREADED MUSHROOMS:
Nice and hearty, these breaded mushrooms, are a big order and they taste great.

Now for the craft beers…..

They are always listed on BeerMenus.com:  Right now their 10 taps are….
1) Yellow Springs Moon Balloon
2) Warped Wing Trotwood Lager

New place is open !


3) Warped Wing 10 ton Stout
4) Great Lakes Chill Wave IPA
5) The Brew Kettle’s Black Rajah
6) Three Floyds Yum Yum
7) Ace Pineapple Cider
8) Blue Moon
9) Bud Light
10) Miller Lite

Beers waiting in the on deck circle to be tapped…. are …..

-Great Lakes Conway’s Irish Ale
-Madtree Passion Fruit Tart Ale
-Warped Wing Hop Smuggler
-Bear Republic Brewing’s Racer 5 IPA
-Kentucky Bourbon Barrel Stout
-Platform Speedmerchant White IPA
-Jackie O’s Mystic Mama

Deep Fried Mushrooms

**** SPECIAL SCOOP !! ****  THE GROWLER’S ST PATTY  PARTY CLICK HERE

JELLO SHOTS!   NCAA MARCH MADNESS HOOPS EXCITEMENT!
IRISH CRAFT BEER!   BUSHMILL SHOT SPECIALS and more.

Party goes all day Friday, March 17th!

Keep the party going every week right here for feature articles weekly on Dayton Most Metro from the Food Adventure Crew.  Growl at you later.

Outside the Growler

They have a number of subs to choose from

Domestic Bottles 1.70 during happy hour

R Taco Now Open on Brown Street

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R Taco a fast-casual joint, is now open at 1822 Brown St, just north of Milano’s, which just happens to be the franchise owners of this Dallas, Texas based concept. The menu features a variety of tacos that run from $2- $2.75, in a lively and welcoming environment. Each taco is hand-made fresh and fast in their open kitchen, using ingredients made from scratch. The result is authentic Mexican street-style tacos that are both traditional and inventive, each with a unique flavor and personality. Warm chips, house-made salsas, craft beers and no-frills margaritas round out the experience.

Serving taco’s for breakfast, lunch and dinner, R Taco‘s is open seven days a week, opening at 7am during the week and at 8am on weekends and will remain open til 10pm Mon – Wed, and til midnight or later the rest of the week.  Besides taco’s they also offer chips and salsa, guacamole and queso. To quench your thirst you can choose from sodas, including a selection of Mexican sodas, beer and margarita’s, both frozen and on the rocks, which at $5 are the most expensive thing on the menu.  Dessert offerings include a fried fruit taco and sopapilla, a fried pastry, often considered a Mexican donut.

Welcome to the neighborhood R Taco, I think we’re going to be good friends!

 

 

Lily’s Bistro Presents The Elder Scrolls Feast

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Featuring the best dishes from all around Tamriel (a continent in the game Elder Scrolls), Lily’s Bistro is excited to host The Elder Scrolls Feast on Thursday, March 16 at 6pm.

The feast is the  brainchild of Lily’s Bistro’s Sous Chef James Burton, who is an avid  gamer. “If you’re a fan of the games, or just a fan of a big old feasts,  you should check out this event! Gamers unite!” said Burton.

Inspired by the classic video game series, The Elder Scrolls Feast is a three-course meal served family style around communal tables. The dishes and drinks are taken directly from game dialogue and texts from more than twenty years worth of games set in the popular fantasy world.

Gamers and foodies alike will be treated to Velothi Cabbage Soup (3360 Stamina Duration: 35 Minutes), Hare wrapped in grape leaves with a garlic sauce (2310 Health Duration: 60 Minutes), Falinesti Forbidden Fruit (1296 Magicka & Stamina Duration: 60 Minutes), and of course, Sweet Rolls (Restore 5 Health) along with many more heaping dishes.

Your tickets include the three-course feast, all items listed on the menu, one specialty drink, tax and tip. Additional meads and Elder Scrolls cocktails will be available to purchase! Also, maybe you’ll find out who stole your sweet roll!

“I’ve enjoyed learning more and more about Elder Scrolls, because James has invested a lot of time and thought into this feast,” Emily Mendenhall, owner of Lily’s Bistro said. “We’re always excited to do things like this that make a meal into an experience that you remember.”

For those interested in The Elder Scrolls Feast, the family style meal costs $49 (includes tax and tip) and takes place on Thursday, March 16 at Lily’s Bistro. Tickets are available at https://www.eventbrite.com/e/the-elder-scrolls-feast-tickets-32293128617 – get them today, no lollygagging!

Rita’s Reopens For The Season

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While the whether outside is frightful, we know that better weather days are coming when Rita’s Italian Ice opens for the season.  Closed since last October, Rita’s opens their doors today at noon, serving up their signature frozen treat, made with real fruit, Italian Ice.  They also serve up frozen custard, and cream ice, gelati and milk shakes.

 

First Day of Spring Give Away

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

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.

 

Bishop Says Eat Corned Beef & Cabbage For St. Patrick’s Day

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Corned Beef and Cabbage

If you’re a “good catholic”  you know that meat is a no-no on Friday’s during lent.  But this year St. Patrick’s Day falls on a Friday, and it’s tradition to eat your Corned Beef & Cabbage while you’re drinking your green beer.  What to do?

Well, Bishop David L. Ricken of  the Catholic Diocese of Green Bay has declared that you do not have to abstain from eating meat on the March 17 holiday.

“Many St. Patrick’s Day celebrations occur on this day, honoring this faithful servant of Christ who converted thousands and built churches, forming dioceses across all of Ireland,” Ricken says in a statement.

“To honor his work of making disciples of Jesus and in accord with the norm of law (Canon 1253), I grant to all Catholics of the Diocese of Green Bay a dispensation from abstinence from meat and meat products on The Feast of St. Patrick in the year 2017. I encourage all who make use of this dispensation to engage in another sacrificial or charitable act that day.”

Some suggestions for where you can enjoy Corned Beef & Cabbage around the Miami Valley:

 

St. Patrick’s Day At Paddy’s!

Paddy’s Irish Pub
March 17 @ 7:00 am – 5:00 pm

You know the drill people! It’s the most wonderful time of the year… ST. PATRICK’S DAY! Our doors will be

Find out more »

ShamRock n Roll in the Burg

Good Time Charlie’s
March 17 @ 7:00 am – 5:00 pm

St Patrick’s Day is coming!!! Friday, March 17… Shamrock N Roll in the Burg… only at GTC!!

Kegs & Eggs
J.D. Legends
March 17 @ 9:00 am – 11:30 pm

Start the party right with a Breakfast Buffett with green eggs and green beer.

Fricker’s Centerville‎St. Patty’s Day Kegs N Eggs

frickers Centerville
March 17 @ 9:00 am – 11:00 am

We’re opening early to celebrate with green kegs and irish eggs! Complimentary breakfast with beverage purchase.

St. Patrick’s Day Party & The Justin Bryan Band at Wings!

Wings Sports Bar & Grille
March 17 @ 10:00 am – 5:00 pm

Make plans to join us at Wings Sports Bar and Grille for our St. Patrick’s Day Party!

Serving up Irish Eats

Amber Rose
March 17 @ 11an -9pm
Serving up Corned Beef and Cabbage, Shepard’s Pie and Reuben Chowder.

 

Saint Hatty’s Day

Ollie’s Place
March 17 @ 11:00 am – 5:00 pm

Join us and New Holland Brewing Co. as we celebrate Saint Patricks’ Day good and proper – with awesome beer,

 

St Patty’s Day Celebration

Fox & Hound
March 17 @ 11:00 am – 5:00 pm

Celebrate St Patricks day at Fox and Hound with us! $2 Guiness ! $3 Shot Specials 4pm-12am Green Beer!

St. Patrick’s Day at Eudora

Eudora Brewing Company
March 17 @ 4:00 pm – 5:00 pm

Come help us celebrate St. Patrick’s Day with fresh local beer, Bistro de Mohr food truck serving some of their

St. Charles Fish Fry

St. Charles Borromeo Parish
March 17 @ 4:30 pm – 10:00 pm

Kid friendly until 6pm.  This fish fry gives you a chance to bring the whole family from 4:30pm -6pm.  After

Taffy’s of Eaton

March 17 @ 7:00 pm
$35

 ♣Suds ‘n’ Steins♣ March 17th – 7pm St. Paddy’s Day Extravaganza – Stein Painting – Fish & Chips – Band

St. Charles Fish N’ Chips Fest

St Charles Borromeo
March 17 @ 7:00 pm
$15

The St. Charles Fish Fry, is now the St. Charles Fish N’ Chips Fest. Come enjoy the best fish and

St. Patrick’s Day Dinner and Dance

Always Ballroom
March 17 @ 7:00 pm – 10:00 pm
$15 – $20

Traditional St. Patrick’s Day dinner of Corned Beef and Cabbage will be served. Celebrate the Luck of the Irish with

Ben & Jerry’s Cereal-Flavored Ice Cream

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They say that breakfast is the most important meal of the day and Ben & Jerry’s newest ice cream creations  are tapping into breakfast for inspiration.   The new lineup includes three flavors based on your favorite childhood breakfast cereals.  According to Ben & Jerry’s Flavor Guru:

“The sweet milk at the bottom of a cereal bowl is arguably the best part.

We wanted to take our flavor concepts and make people feel like a kid again, which is how we landed with our Cereal Splashback flavors.

There’s a flavor for every fan that will help bring them back to the prize-at-the-bottom-of-the-box days, watching Saturday-morning cartoons in pajamas.”

Here are the new 3 new Cereal Splashback, ice cream flavors available only at your local Scoop Shop.

Cocoa Loco

Chocolate cereal milk ice cream with a crisp chocolate cereal swirls.  Remember those special mornings when Mom let you have chocolate cereal instead of the regular kind? This is all of those magical mornings, churned into an ice cream flavor. All you need is your favorite cartoons.

Frozen Flakes

Cereal milk ice cream with crisp cereal swirls.  Get out your footie pajamas, because this is a cereal-ous blast from the past. Just add your favorite bowl, a big spoon, and settle into the comfiest spot on the couch.

Fruit Loot

Cereal milk ice cream with a crisp fruity cereal swirls.  It’s like if cereal, Saturday-morning cartoons, and superhero pajamas were an ice cream flavor. Everything but the prize at the bottom of the box (which you’d have to fight your sister for, anyway).

Look For the Pedal Wagon Around Town Now!

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Pedal Wagon got approved to operate and cruises are going out the next day. Jack says, “We had people wanting to get on board as soon as we were approved. We got an email from the city last night and cruises are going out tonight. It’s really awesome to see how accepting Daytonians are and how familiar they are with the Pedal Wagon concept as seen in Cincinnati, Columbus and other cities.”

The Pedal Wagon is a 15 person, pedal-powered, rolling party. You can reserve the entire Pedal Wagon for your group, or just part of it and get mixed and matched with other folks. You can choose from a variety of routes that uncover Dayton’s rich history, and “best kept secret” local establishments on pub crawls, corporate outings, tailgates and more. The Pedal Wagon’s hope is to be a small piece of the big picture of the Oregon District’s continuous growth.

The Pedal Wagon was founded in 2011, predominantly in Over the Rhine of Cincinnati, as a pub crawl to Cincinnati’s most eclectic downtown bars. Over the last four years, the Pedal Wagon has diversified their ride offerings to help showcase more of the city, and bring more business to local businesses downtown. The Pedal Wagon operates fourteen wagons year-round in Cincinnati and Columbus and has around 50 seasonal employees.

“We aim to provide a unique experience for our riders,” says Jen, the manager of Columbus and the new Dayton market. “We owe it to our partnering bars & restaurants for providing great service. We have set up a variety of routes and keep a constant line of communication open with them in order for operations to run smoothly. We have been talking to a lot of bars and restaurants in Dayton for some time now, and are excited to bring them more business starting tonight!”

The Pedal Wagon is voted in the top three outdoor activities on Trip Advisor in Cincinnati and has become an icon in Cincinnati and Columbus. “We are looking to become a part of the Oregon District too and give back to the community; while having fun, of course! Our main goal is to bring business to businesses and help expose Oregon District’s new and old establishments. Riders tend to book for events such as birthday parties, bachelorette and bachelor parties, company outings, family celebrations, and much more. People seem to be smiling non-stop and having a great time while riding with us. It really makes the job a lot easier when you know people are truly enjoying the service we’re providing.”

The Pedal Wagon is working with the City of Dayton right now to obtain a license and hope to get started as soon as the process is finished. For more details, or to book a ride on one of the Pedal Wagon’s cruises, visit www.PedalWagon.com or email Jen@PedalWagon.com

 

 

 

The Fry at Incarnation is Tonight!

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One of Dayton’s biggest Fish Frys is tonight !

Incarnation Parish will be buzzing tonight, as one of the area’s biggest fish fry’s gets cooking.

Food, Black Jack, Live Music, Beer, and Wine will be the hallmark for this year’s event, and as always we expect lots of people, and lots of fun.  The Food Adventure Crew will even be on hand dealing blackjack for charity.  Come try your luck at other Monte Carlo style games of chance and enjoy some special unveilings.

HERE’S THE SKINNY on THE FRY at INCARNATION:

Fun times at the Blackjack tables

WHEN: Tonight, March 10th, 2017 –
—Carryout Meals 5pm – 6:30pm,
—Eat in 7pm – Midnight

WHERE: Incarnation School,  55 Williamsburg Ln. in Centerville

COST: $20 at the door includes all you can eat fish dinner with

Fish, Beer and More !

fries and cole slaw, and a non-alcoholic drink
—Beer and Wine will be on sale prices ranging from $2 to $5

SPECIAL EVENT:  Warped Wing Brewing Company will be tapping a special experimental hop series beer.  

WHY: All proceeds benefit the  Incarnation School and PTO

Beware, this is a big party and you will be around a big crowd.  There are also silent auction

The cafeteria will soon be full !

items, raffles and so much more.  This is a perfect event to meet up with a group of friends and have yourself a little Food Adventure.

The atmosphere is casual with the event being held in the school cafeteria  and school gymnasium.  We hope you stop out and fill yourself to the gills with some great fried fish !

For more foodie action all over the Dayton area from dives to fine dining, check out Food Adventures on Facebook by clicking here…

Feel free to browse our gallery below from past fish frys at Incarnation.

All you can eat

Hecht Family frying fish

Charity workers

Tartar and cocktail sauce

Take a chance on me

Everyday we’re shuff-a-lin

Golden Lamb Hosts Spirit of Ohio Dinner

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Golden Lamb, in the heart of historic downtown Lebanon, Ohio, is proud to present a special dining event to celebrate the flavors of Ohio.

 

The Spirit of Ohio Dinner will be served at 6:30 p.m. on Friday, March 24. The evening features a five-course meal created with ingredients from around the state of Ohio. Chef Ben Toney and Beverage Director Chris Fuhrmann will share the origins and history of the featured ingredients throughout the meal. The menu for the evening includes:

  • Reception course: Valley Vineyards Champagne (Morrow), Emmitt Ridge Farm candied bacon (Georgetown), Kenny’s Farmhouse Kentucky blue cheese, local honey (Lebanon)
  • First course: Lake Erie smoked walleye, everything bagel, cream cheese, Good Guys Gardens microgreens (Lebanon)
  • Second course: JP Mound oyster mushroom bisque (Wilmington)
  • Third course: 80 Acres Farm salad (Cincinnati)
  • Fourth course: Ohio-Proud beef strip loin, Chefs Garden Vegetables (Huron)
  • Dessert course: Valley Vineyards Bourbon Barrel Mead, Madisono’s bourbon gelato up-side down ice cream cone (Cincinnati), Maple Grove Farm maple syrup (Lebanon)

 

Guests will enjoy Valley Vineyards’ Seyval Blanc or Cabernet Franc during the meal.

 

Seating is limited. Reservations are required and can be made by calling Golden Lamb at (513) 932-5065. Reservations are $75 per person, inclusive.

 

Get Your ‘Spring’er on with Yellow Springs Brewery

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Come ready to party Yellow Springs-style wearing your tie-dye, flowing skirts and Birkenstocks. On Friday, March 10, 5:00 pm, Yellow Springs Brewery is throwing a party in their taproom to celebrate the release of Springer Golden Ale in 12-ounce cans. It will be distributed to restaurants, bars and retailers starting the week of March 13th, six-packs will retail for $9.99.

This signature beer is made with local Cascade hops from Heartland Hops in northwest Ohio near Fort Recovery. At 5.4% alcohol by volume, it is light, floral and perfect for drinking anytime. Springer Golden Ale is one of the originally brewed recipes at Yellow Springs Brewery and continues to be a customer favorite, especially as the weather turns warm and the world once again becomes green.

In addition to releasing Springer Golden Ale in cans and in honor of the spring equinox, the brewery also plans to have special variants of Springer Golden Ale on tap that day. “We are planning to have a few twists of Springer on tap that we believe not only enhance the beer but will also help welcome the long awaited coming of spring” says Chris Hutson, event coordinator at Yellow Springs Brewery. “Customers will be able to experience all things Yellow Springs at the release party, after all Springer was aptly named for the local residents. It’s our hope to offer folks a chance to come out of their winter hibernation as we usher in the changing of the seasons. Along with our special variants there are also plans for live accoustic music, food, flowers and a few tricks up our sleeves,” says Hutson. Springer Golden Ale will be Yellow Springs Brewery’s fourth beer to be canned and the brewery has no intention of slowing down, with future can and bottle releases on the horizon.

It’s time to welcome spring with open arms and get your ‘spring’er on with Yellow Springs Brewery. Peace, love and Springer!

 

 

10 ?’s with Chef Aaron Braun

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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.

Aaron will be competing in the 2nd Annual Chef Showdown at the Dayton Home and Garden Show on Sat, March 18th in the first round at 11am.   This Chopped inspired competition features 9 local Chefs challenged to prepare an appetizer from a mystery basket of ingredients in 20 minutes.  One chef from each of the 3 preliminary rounds moves on to the finals Sunday at 1pm where they’ll create an entree in 30 minutes.  Winner gets $500 and bragging rights for the year!

Before the big competition we asked Aaron to take on our 10 question interview:

What is your favorite ingredient to cook with?

Eggs, they are so versatile and delicious, a key ingredient in some of my favorite things: fresh pasta dough, custards, cakes, breaded anything and of course on their own, in a breakfast burrito or a fried egg sandwich.

What ingredient do you dread?

Artichokes, I worked at a place that had a tuna dish that required two 20lb. cases of artichokes a week. By the time you get done peeling and trimming them there isn’t much yield and inevitably you end up with a thousand little cuts all over your hands.

What’s your favorite dish to make?
Hungarian greasy bread, so bear with me here, you take a good rye bread (I always use DLM) and slice it thick. Take jaw bacon and make deep cross cuts into the fat and skewer it. Chop up yellow onion, green pepper and the best tomato from the garden, and get some Hungarian paprika.  Now you’ll need a fire in the backyard, (on what will be the hottest day of the year). Take your bread put the peppers, onion and tomato on the the slice of rye bread (we usually build a few of them and set them on plates around the fire).  Next hold the skewered jaw bacon above the fire and wait. Once the fat starts slowly rendering, drip it on your sandwich, shake a fair amount of paprika on and enjoy. Best served surrounded by family telling stories.

Anything that requires building a fire in the backyard and inviting the whole family over is good with me. 

What’s your favorite pig out food?
Italian Hoagie: crisp-on-the-outside soft-in-the-middle bread, best quality Italian cold cuts and provolone, shredded lettuce, thin sliced tomatoes and onion, topped with spicy cherry peppers, sprinkled with oregano and doused in vinegar and oil.

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

Kabuki, we split a DoLsot Bimbob for an appetizer; rice, beef, veggies and a sunny side up egg. They serve it with a Korean spicy sauce that is amazing.  The dish is served in a hot stone bowl, as it sits the rice on the bottom becomes crispy- so good.  Then we have our favorite house sushi rolls- great food and service.

What’s your best advice for home chefs?

Mise en place, okay deep breath, it’s a French culinary term meaning everything “in its place”. So before you start cooking, measure out your ingredients, chop your vegetables and herbs, open your cans, get your pots and skillets out.  Once you have everything out and measured, it will make for less stressful cooking.  

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

Phil Lesh, Bob Weir and Jerry Garcia, I’ve been inspired for decades by their creativity, improvisation and the ability to consistently blow their audiences’ minds.  The last person would be my wife Candice, because if I was hanging out with the boys and cooking and didn’t invite her there would be many quiet mornings around the coffee pot.

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

Wiley, the owner of Meadowlark, I have had the pleasure of working for Wiley for a few years now. She has inspired me with her generosity and love for food and people. The wealth of culinary experiences she brings to the table inspires me to continue to seek out my own and share them through cooking. I don’t know if I will ever be able to repay her for everything she has taught me. Thank You!

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

  Starting the day off at the thrift store, we stop back at the house to pick up our dog Pancho and drive through Tudor’s Biscuit World (in Xenia). We head over to Scout Dog Park for a few hours of live entertainment. Then we go back to the house to garden for a bit and enjoy sunset around the pool and grill with friends and family.

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

  I had just moved to San Diego, I was working in a fine dining restaurant on a 44-acre island.   I had been roped into joining the Safety Committee for the resort; attending weekly meetings, inspections of other departments and this kind of fun stuff.  Anyway, we had just finished an Easter brunch, we had a few tables finishing up, the general manager had asked me to go out and talk to a table that was from Ohio (so being a proud Ohio guy I obliged). Within a matter of a minute or two the restaurant was shaking, chandelier swaying, glassware tinging, and panic noise coming from the kitchen.  My thought process was- What is happening?   Earthquake!  Being from Ohio, I had never been in an earthquake nor had the guest I was talking with. I remembered from a safety meeting the location to take everyone in case of an emergency, calmly got the guests up from the tables, started to lead them to the safety point and sent a bus boy back to get my kitchen staff. Before the ground had stopped shaking we had everyone out of the building and I had my (future) wife on the phone to make sure she was alright. She said that it must have been a big one, her Mom on the other line had felt it in Arizona!  That was my first earthquake, safety pays, no injuries reported.

Battassiolo 5 Course Wine Dinner at ROOST

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Prolific wine expert, Stefano Poggi, from Batasiolo Wines continues to redefine the country’s wine scene, this time teaming up with Executive Chef, Dana Downs, to create a laid-back trend on wine dinners that focuses on the latest wine pairings with five of ROOST Restaurants favorite wines.
This event is extremely limited to 40 seats. Tickets are $65 per person and include 5 courses with wine pairings. Reservations are required and expected to sell out quic

Pancakes With A Purpose at IHOP

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On Tuesday, The International House of Pancakes will be celebrating its 12th annual National Pancake Day.  At the Beavercreak IHOP, located at 2460 N Fairfield Rd in Beavercreek from 6 am until 11 pm, you can get a  short stack (three buttermilk pancakes)  for just a $1 (normally $4.79) with all proceeds being donated to our local Children’s Hospital, a local manager shared with us by phone.

She also told us they expect huge crowds, last year the lines were out the door most of the day, with noon being the busiest time, with the rush slowing down between 2-4pm.

“Every pancake served on IHOP National Pancake Day has a purpose, and every penny raised goes a long way in making a meaningful, and lasting, impact on so many kids and families in our communities,” said Darren Rebelez, IHOP president.  Their goal is to raise  $3.5 million for children battling critical illnesses.

Can’t make it to IHOP this Tuesday?  You can make a donation on the restaurant’s website.