Dayton Dining

Mangia! March 20th Is National Ravioli Day!

March 20, 2016 By Lisa Grigsby

Ravioli starts with a pasta dough, typically made by mixing egg, flour, salt, olive oil, and water. The dough is kneaded and worked to a smooth, moist consistency, and then allowed to rest while the filling is made. Most often filled with cheese and spices, sometimes a meat and cheese mixture. After the dough rests, it is rolled out into a flat sheet to make ravioli. A ravioli rolling pin is rolled over the two pieces of dough and the filling, sandwiching the filling into small pockets of dough which can be gently cut apart and cooked.

According to the internet, the history of ravioli, the first recorded written recipe was found in Italy by a merchant, Francesco di Marco Datini in the 14th century. His ravioli recipe had chopped green herb mixed with eggs and cheese served in broth.

Many cultures have something similar to ravioli. The Jewish culture has a dish called Kreplach, which has meat filling with egg pasta to cover the filling. In India there is a dish called Gujiya which is made with sweet fillings of dried fruit. The Chinese also have a similar dish- the wonton which is the same as the ravioli but has a thinner outer layer and is roundish but also served in broth.

The Guinness World Records’ record for the longest ravioli measures 96 ft 1 in and was achieved by Amway Russia in St Petersburg, Russia, in August of 2013

Celebrate National Ravioli Day at Bravo Cucina & Brio Tuscan Grill

In honor of National Ravioli Day, Bravo at the Dayton Mall and Fairfield Commons & Brio at The Greene are holding a four day celebration, beginning on Sunday and running through Wednesday, March 23. During the celebration, all ravioli dishes will be 50 percent off.

Pictured here from Bravo: Braised Beef Ravioli, featuring Chianti braised beef ravioli, sweet potatoes, fresh sage, champagne and brown butter sauce. Guests can enjoy this dish at lunch for $7 (normally priced at $13.99) and as a dinner entrée for $8 (normally priced at $15.99).

Crispy Mozzarella Ravioli Appetizer, a great start to any meal, which comes with creamy horseradish and Pomodoro sauces for dipping. This dish is offered all day for $5.50.

Lobster Ravioli Alla Vodka, a BRAVO! favorite, served with sautéed shrimp and tomatoes in a tomato cream sauce and pesto bread crumbs. This dish is offered at lunch for $7.50 (normally priced at $14.99) and as a dinner entrée for $9.50 (normally priced at $18.99).

Cheese Ravioli & Insalata, a half order of Pesto- and Ricotta-filled ravioli with Alfredo, pesto and tomato sauce and a choice of Caesar, Chopped or Della Casa salad available at lunch for $6 (normally priced at $11.99).

Brio’s special include:

Ravioli Di Bello, a Portobello ravioli with crimini mushrooms, grape tomatoes, Parmesan and thyme in a champagne brown butter sauce. BRIO is offering the lunch portion specially priced at $6.75 (normally priced at $13.50), and the dinner portion for $7.98 (normally priced at $15.95).

Lobster & Shrimp Ravioli, normally offered only at dinner, is being featured at lunch during the celebration at the reduced price of $9.75. For dinner, the special price is $9.98 (regularly $19.95). This dish is served with spicy black pepper cream, spinach and grape tomatoes.

Ravioli Alla Vodka, a special feature for the day, is five-cheese ravioli with pancetta, garlic, basil and a rich tomato cream sauce for $8.95.

The Top 20 Green Foods of Dayton

March 17, 2016 By Dayton937 Leave a Comment

Cobblestone Cafe’s Honey Fried Chicken Salad

Guacamole – hard to get a good pic of that stuff

Happy St Patricks Day from the Food Adventures Crew to you… Today, Hungry Jax, The Big Ragu and Chef House are getting into the Irish spirit by exploring the colorful green foods of Dayton. From salads to side items, these menu offerings are luckier than a four leaf clover.

Now may we present with Faith and Begorrah,

THE TOP 20 GREEN FOODS OF DAYTON

1) HONEY FRIED CHICKEN SALAD at COBBLESTONE CAFE: Hungry Jax points to this as one of her favorites. Not only are the greens crisp and fresh, but the chicken is fried perfectly. The quaint atmosphere always adds to our Food Adventures at Cobblestone.

Saag Paneer – An India Oven Traditional Creamy Spinach dish, you MUST TRY

2) GRILLED KALE SALAD at LUCKY’S TAPROOM: Chef House says this is a “Must Eat.” One of her “go to” menu items in the Oregon District, it is fresh, delicious and local!

3) ASIAGO CRUSTED CHICKEN at ROOST MODERN ITALIAN: When Executive Chef Dana Downs is at the helm, you can expect some divine food. The pesto linguine and spinach make this dish….

4) SAAG PANEER at INDIA OVEN: Creamy, wonderfully prepared traditional Indian dish served with white, basmati rice. The fresh, cheesey mixture melts in your mouth. Want to branch out and try a delicious dish? Here is your chance.

5) MALA PORK from CHINA COTTAGE: Stir fried magic performed by Tiger Wang and his cooking staff. Green onions and thinly sliced pork tossed in a light brown sauce. This dish highlights that signature taste, from an iconic Dayton restaurant. The Big Ragu gives it 2 chopsticks up!

6) THE AVOCADO & GOAT CHEESE BLT from LUCKY’S TAPROOM & EATERY: Drew Trick is serving up the mainstay favorites on his menu, and this is one has a cult following. Chef House says “you gotta try this sandwich.” The local ingredients are amazing.

Mala Pork from China Cottage – an amazing dish, with a little heat

7) DRESSED GREENS SALAD at WHEAT PENNY OVEN & BAR: Known for their pizza, the delightful, delicious salads are the perfect accompaniment or a meal in themselves. Your choice of dressing drizzled… for rizzle.

8) PICKLE SOUP from BLIND BOB’S: One of the more unique Dayton creations on this list, and one of the most surprisingly delicious. A soup with a fan following like now other, get in here and try this one-of-a-kind soup.

9) BACON WRAPPED ASPARAGUS at OLLIE’S PLACE: A perfect appetizer to go with the unmatched beer selection at this eatery. Warning- people at your table will want you to share this, so get a couple of orders to pass around.

10) GREEN CHICKEN CURRY at SIAM PAD THAI: A flavorful dish in a flavorful restaurant. Get it spicy or mild. The sauce is derived from green chilies, coconut milk, eggplant, bamboo shoots, green beans and bell pepper.

Dressed Greens at Wheat Penny – Healthy never tasted so good

11) FRIED GREEN TOMATOES at RUE DEMAINE: A simple southern side, perfected by a decorated chef. Try these delicately fried slices, that simply melt in your mouth.

12) GUACAMOLE from TAQUERIA MIXTECA: Authentic mix from the local authority in authentic Mexican cuisine. If you want guacamole like they make it in Mexico City, then you’ve found the right place.

13) GARLIC EDAMAME at KABUKI: Healthy bean sprouts that slide into your mouth. This appetizer can be perfectly described as “addicting.” Simple and so good, it is a perfect warm up for a sushi roll.

14) KEY LIME PIE at COCO’S BISTRO: A heartier version of the original, it is almost like a key lime cheesecake. Go green with this dessert, and make your day special. The elegant atmosphere adds to the dreamy experience.

Deep Fried Asparagus wrapped with bacon

15) SPINACH CON QUESO DIP from DOUBLEDAY’S GRILL & TAVERN: The type of appetizer where you fight over the last scoops of dip when the others at the table. Yeah, it is that damn good.

16) CHILE RELLENO from TACO LOCO: Ohh si, si, si! One of the Big Ragu’s favorite dishes and one of his favorite places. Not only is this food great and homemade, the prices are extremely reasonable.

17) BUTTERCREAM COOKIE SANDWICHES from THE CAKERY: So good you get a sugar high when you eat them. Typically decorated in green these cookies are probably the most sinful thing on this list.

18) ZUCCHINI TACO BOATS at FLAVOR’S EATERY: Carved out zucchini, filled with taco toppings, these “boats” are delicious and a healthy spin on tacos. Get some at the Centerville Flavors and they even make them for healthy “to go” meal plans.

19) SQUASH SPAGHETTI from FLAVOR’S EATERY: Thinly shredded squash, made to look like small noodles. Tasty, healthy and as filling as pasta. It is a good way to “fool” your tastebuds into thinking you are eating carbs, but it s all healthy squash.

Garlic Edamame at Kabuki

20) FRIED PICKLES at THE DUBLIN PUB: What’s a St Patty’s list without an Irish place. Hand dipped crunchy, pickle slices, battered, deep fried and served with some ranch dip.

We are not food critics.. we just love to eat. Food is our passion, and so are the original events, photos and festivals.

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Pickle Soup at Blind Bobs

Zucchini Boats – “Meals by Flavors”

Chile Relleno – Taco Loco

The Cakery – Buttercream cookie sandwich

Guacamole – hard to get a good pic

Shredded squash –

Five Course Wine Dinner at Mamma DiSalvo’s

March 17, 2016 By Dayton Most Metro

Chef Roberto of Mamma DiSalvo’s has put together a five-course wine dinner for Tuesday, March 22nd at 6:30pm, reminiscent of an Easter super from the old school. This family owned restaurant, located at 1375 E. Stroop Road in Kettering, has been serving up family recipes for 37 years. Everything is cooked from scratch using fresh meats and imported cheese, pasta and olive oil.

The menu includes:

Appetizer– salami and cheese plate
Salad – fresh mozzarella and Insalsta
Pasta- pappardelle con bolognese sauce
Main – roasted lamb with potatoes and grilled vegetables
Dessert-homemade tripled layer chocolate cake
Finished with Chef Roberto’s homemade lemoncello

Featured wines include:
Ferrari Carano Fume Blanc
Duckhorn migration Chardonnay
Angels and Cowboys Blend
Buena Vista The Count
Guarachi Cabernet Sauvignon

Tickets are available for just $55/person, which includes tip. Please call Mamma’s for reservations at (937) 299-5831.

Dive Bar Tuesday: McGillicutty’s Pub

March 15, 2016 By Brian Petro

Welcome to McGillicutty’s!

When the biggest bar holiday of the year comes knocking, you sit down with your team and have a serious conversation about the bar where you are going to celebrate. A lively discussion commenced and the finalists were chosen. The finalists all had certain merits in the dive bar designation. The Final Four bars we decided on were Flannigan’s Pub, Harrigan’s Tavern, Mack’s Tavern, and McGillicutty’s Pub. We look forward to visiting all of them in good time, but the one we went for this week just ahead of St. Patrick’s Day was McGillicutty’s Pub. It has been a staple in the community for over twenty-two years, and ready to go for a celebration of all things Irish.

What struck me first about McGillicutty’s Pub (1980 E Whipp Rd, Dayton, OH 45440) was their lack of pool tables. It is officially the first dive bar we went to that did not have one. But they did have one of the biggest virtual golf games I have seen, and plenty of electronic dart boards to spend some time with. There are plenty of televisions as well, perfect for coming in over the weekend and watching your bracket either slowly rise to the top or crumble into a thousand pieces as the Cinderella teams start to emerge. It is off the beaten path enough you should be able to find a seat with your twenty-two ounce beer without a problem.

Carolina BBQ Hot Damn Wings at McGillicuttys

So. Good.

The food menu is extensive. There is something for everyone, and it is all made to order in the kitchen. There is a wide variety of specialty pizzas, small appetizers, sandwiches, and wings. We did not get a chance to sample everything, but we know some people who did. The pizza was delightful, but I do not want to take anything away from the wings. The wings were delicious. The award winning Carolina BBQ Hot Damn Sauce was amazing. On Monday nights, the wings are $0.50 each, and we could not get enough of them. They were good enough to get one of our party that will not eat meat off the bone to dissect a wing so she could enjoy it. The sauce is on the spicy side, but not so spicy they will make you miserable. Even if they were, there is enough to drink to cool off your mouth.

The beer and cocktail menu…well, does not really exist. The beers they have on tap lean as far as this bar goes to the craft side of the spectrum: Blue Moon, Fat Tire, and some seasonals. They also have some classics on tap like Yuengling, which they were offering for $3.50 for thirty-four ounces on Mondays. They have tried offering more craft beers, but as we found out from our server and co-owner, the regulars like to stick to the basics. They have quite a few bottle offerings as well, including twenty-two ounce bottles of Bud Light for Sundays. Cocktails are more bespoke than anything else. They have their own unique specials, including a punch that sounds like a throwback to punches of yore: a variety of rums and available fruit juices, served so the whole table can enjoy such delights at a fair price. If you are there on Sunday, ask for their award winning Bloody Mary to get you through the morning.

Just getting started…

Is this an Irish pub that will be doing Kegs and Eggs? No. If you really want one you can start off your day there on Thursday (10 A.M.) with an Irish Breakfast. Then you will be ready for green beer and specials on some of their more Irish fare. The Reuben sandwich and pizza will be discounted, and there will be an Irish stew added as a special for the day. The staff will also be working hard on their specialty cocktails like the Shamrock and Lucky Charm for those that may need to switch it up from beer for a drink or two. It will be busy on Thursday, and with some luck, their large patio will be available for all the revelers clad in green.

McGillicutty’s Pub is decked out in green and ready for St. Patrick’s Day, but it is a place to come and enjoy some camaraderie any time of the year. Everyone we spoke with was very friendly and willing to answer any question. Their Facebook page is the place to go to find all of their specials and to keep up with the events going on at the pub, like their drop in dart leagues (Saturday night) and karaoke (Sunday night). And if you are looking for a challenge, there is a record for drinking their thirty-four ounce mugs. One bold patron was able to consume eighteen in a day, with help from a friend to get him home after the feat was accomplished. While we will definitely be back for the wings and the light atmosphere, we will leave that record for someone else to break. Sláinte!

Indulge Your Sweet Tooth Sunday!

March 13, 2016 By Lisa Grigsby

Get ready to satisfy your Sweet Tooth at the Sweet Treats Festival this Sunday, March 20th.

This epicurean adventure will showcase over 20 of the area’s top bakeries, chocolatiers, pastry artisans or home-based businesses known for creating decadent desserts. Attendees will be asked to help select Dayton’s Best Sweet Treat by voting for their favorite at the event. The line up for treats so far includes cookies, cupcakes, candies, truffles, pralines, macaroons, chocolate dipped fruit, fudge, toffee, peanut brittle, cake pops, brownies, baklava and so much more!

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Cupcakes from Cake, Hope & Love

Held at The Coliseum at The Montgomery County Fairgrounds, the event will run from 2 – 4pm. Tickets will be sold for $25 in advance, $30 at the door. There is even a special group ticket deal- buy a bakers dozen (13) for the cost of just 10 tickets ($250).

Admission covers 13 taste tickets, one vote for favorite festival sweet, a bottle of water and insights and lessons from the vendors on the Demonstration Stage. Every booth will have a taste available, and many will have full size treats on sale, just in time to fill your Easter Basket.

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Cookies from Gracie’s Baking

Sweet Treats was originally conceived as an opportunity to showcase the growing number of small independent cup cake shops that have popped up in the Miami Valley in the last couple of years. The first Sweet Treats Festival was held in 2013 and was a huge success with over 350 in attendance, but in 2014 we got snowed out and a little discouraged. So many people asked about this event, we’re brought it back for 2016,” says Planned2Give organizer Jeff Jackson. Jackson shares, “One of the best parts of the festival is helping small entrepreneurs expose their products to a larger market.” Purely Sweet Bakery owner Dawn Valor shares “Sweet Treats Festival is near and dear to my heart since it’s where I got recognized and got my spot at 2nd Street Market.” For 2016 there will be bakers that will be offering up sugar free treats, gluten free goodies and even vegan sweets .

Sweet Treats is made possible with support from Garland & Johnson Dental and Planned2Give and DaytonMostMetro.com The charity partner for the 2016 festival is The Hope Foundation of Greater Dayton. Their mobile pantry provides food to those in need, distributing food to 1000+ families in Montgomery and Greene Counties. They provide groceries that feed around 3,000 people EVERY MONTH!

Tickets can be purchased online or picked up at Cake, Hope & Love, Signature Confections and Fronana for $25.

Confirmed Vendors Include:

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French Toast w/Bacon (cinnamon cupcake, maple buttercream icing and topped with bacon) from Ella Bella

3rd Perk Coffeehouse & Wine Bar
Awesome Yogurt
Cake, Hope & Love
Communitea
Ella Bella Gluten Free
Fronana
Geau to the Moon
Ghostlight
Gifts Arranged
Ginniebug Creations
Gracie’s Baking
Maui Mae’s
Moore Dessert Please
Redémarrage Patisserie
Savorie Gourmet Café
Signature Confections
Sweet by Kristy
Tina’s Sweet Treats
Whole Foods Market

Chopped Style Chef Showdown at Home & Garden Show

March 13, 2016 By Lisa Grigsby

If you haven’t seen the TV show that challenges the culinary skills of chefs against each other and the clock, you can see it live on Sat, March 19th on the Kroger stage at the Dayton Home and Garden Show at the Dayton Convention Center.

Here’s how it will work. There will be three rounds of competition, hosted by Jim Bucher, with 3 competing chefs in each round. Chefs will be presented with a basket of 4 mystery ingredients that will need to be used to create an appetizer in 20 minutes. They will also have use of a stocked pantry of staples to assist them. At the end of 20 minutes, Chefs will present their dish to the judges for evaluation.

Saturday at 11am

Chef Aaron Braun – Meadowlark

Chef Candace Rinke – Hawthorn Grill

Chef David Glynn – Dayton Country Club

Sat 1pm

Chef Richard Roberts – De’Lish

Chef Crystal Coppock – Wheat Penney

Chef Mariah Gahagan – Lily’s Bistro

3pm
Chef Matt Hayden – Scratch

Chef Lee Anne House – HouseMade Sriracha

Sous Chef Nathan Vance – Salar

One chef from each round will advance to the Finals, to be held Sunday at 1pm. In the final round the contestants will have 20 minutes to create an entree. A panel of judges will decide the winner, who will walk away with bragging rights and $500. The Chef Showdown, produced by DaytonMostMetro.com, takes place at the Dayton Home and Garden Show.

Ticket Info:

General Admission: $8 At the Door
Children 12 and Under: Free
Active duty service personnel admitted FREE with proper military ID
$6.00 Pre-Sale Tickets

Lucky’s Taproom & Eatery – Poised for a Comeback

March 10, 2016 By Dayton Most Metro Leave a Comment

Poised to Reopen Soon

Lucky’s Taproom is on track to make a big return, and they are leaving nothing to “luck” or “chance.” Andrew Trick, owner and operator has been working long hours, every day, since closing his restaurant due to a health scare. The staff and Drew have scrubbed and sanitized the facility from top to bottom. They have repainted, re-caulked and re-sealed every nook and cranny. Cooking equipment has been sent out to be serviced, and no pan has been unturned.

This is the comeback that will put Lucky’s back on track after a shut down just before they were gearing up for a big 5th year anniversary celebration. Andrew Trick and Lucky’s have prided themselves over the years on using local farms and companies for everything from meats to bread. There motto and business plan has always been to support local.

Besides scouring the entire restaurant, Lucky’s Taproom and Eatery has again gone local by hiring a Dayton area company, Ram Environmental to aggressively address the health of its diners on a molecular level. Lucky’s is erring on the side of caution by investing in a state of the art system that will keep air and surfaces at Lucky’s, virtually bacteria, mold and virus free. This unique “seek and destroy” technology is completely “Green” and is already being put to use in Lucky’s. For the past week 2 large, “Ram Super Scrubber” machines have been running 24/7 in the restaurant completely “disinfecting” all surfaces and air impurities. There are no harmful chemicals, liquids, or ozone involved, and the system is completely safe to be around. Phase 2 will be the installation of a permanent maintenance system that will be placed in the ice machines, walk in coolers, kitchen ductwork and dining room ductwork. The result aims to provide a virtually bacteria free environment.

Vegetarian Goat Burger

Ram Environmental has installed similar systems into Cassano’s Dough Plant and all three Dorothy Lane Market Stores to ensure a bacteria free environment. Local area school cafeterias have also benefited from Ram’s Environmental systems.

Still waiting for Health Department clearance, Lucky’s Taproom hopes to open as soon as Friday night, March 11th, for a limited menu dinner service.

Lucky’s Owner Andrew Trick Invests in the Future

This is great news to area foodies, who have been missing the favorite eatery. Lucky’s, located in the Oregon District at 520 East Fifth Street is known for their burgers, beer selection, fish battered in your choice of beer and a terrific Sunday Brunch.

Fish Dinner – you can pick which beer will batter your fish

Great Burgers at Lucky’s Taproom and Eatery

Cheese Stix

Brunch

Greek Food Truck to Hit Dayton Streets

March 8, 2016 By Dayton937 Leave a Comment

“The Greek Street Food Truck” is about to explode onto the streets of the Miami Valley

Food Adventures has super secret info that we have been waiting months to release right here on Dayton Most Metro. It concerns Dayton’s newest food truck, that will soon make a splash in the Miami Valley.

The scoop is so fresh that their website isn’t up yet, but you can find them on Facebook —>here.

THE GREEK STREET FOOD TRUCK is putting the final touches on its menu and final tweaks on operations, but looks ready to roll.

We are excited because this will be the first strictly “Greek Based truck” that we know of and brings further diversity to an already incredible selection of local food vehicles.

So whats the scoop on the new kid in town? Who is behind the Greek Street Food Truck?

HERE’S THE SKINNY ON THE OWNER:

— CHEF CHRIS SPIRTOS, owner and operator of Greek Street Food Truck has an extensive cooking background.

Traditional Beef/Lamb Gyro from “Greek Street Food Truck”

— Chris went to Le Cordon Bleu College of Culinary Arts in Chicago to hone his craft. The Centerville native, also worked at L’Auberge and as a sous chef at Sung’s Korean Bistro in Cincinnati.

— Chris also studied under the Chef for Oprah Winfrey, Chef Art Smith, while living in Chicago. He was so well thought of, that Chris was flown to Oprah’s California home to help fix a dinner she hosted for the first graduating class of her school in Africa.

— More recently, Chris has worked on the incredible food truck, Zombie Dogz

— Born into a Greek family (his grandparents were from Greece), Chris’ recipe for Baklava is his mom’s, and it is a traditional favorite.

What type of eats can you expect on the truck? Food Adventures has all the scoop right here.

Stacked Chicken on the Spindle cooker

Other GREEK STREET FOOD TRUCK info:

HERE’S THE SKINNY ON WHAT TO EXPECT:

— The meats are individually layered on a spindle and cooked. There are no compressed or processed meats. Just a Beef/Lamb mixture spindle, and a Chicken spindle. Each gyro is sliced to order.

— The Greek Street Food Truck will have a core menu of:
Gyros
Greek Fries or Regular Fries
Spanakopita (a Greek spinach Pie)
An assortment of dips, possibly including hummus
Homemade Baklava

— The menu will feature daily, revolving specials as well

Now, without further delay, let’s give you our menu items from Greek Street Food Truck that are absolutely, “Must Eats”….

MUST EATS:

— CHICKEN GYRO, STREET STYLE: Stacked rotisserie chicken breasts slices, piled into a pita and topped with “street style toppings.” Street style means: tomato jam, pickled red onions, crumbled feta, fresh herbs, fries, and tzatziki sauce. Quite honestly, one of the most flavorful and unique gyros we have had. If you try one thing, this is item to grab.

— BEEF GYRO, TRADITIONAL STYLE: Shaved slices of stacked lamb and beef rotisserie cooked meat. This is a throwback to the gyros of the old country with “traditional toppings.” Traditional toppings are: tomato, tzatziki sauce, onions, smoked paprika and french fries. This gyro is authentic. It is like a steak sandwich, no processed meat here. Damn good food on the “go.”

Owner Chris Spirtos of “Greek Street Food Truck”

We are excited for the first Greek themed entry into Dayton’s food truck scene. The Food Adventure crew of The Big Ragu, Chef House, and Hungry Jax, wish Chris good luck with his “Big Fat Greek Food Truck.” We think Greek Street will be a huge hit… here’s to you .. OPA !

Below are more practically edible photos of the luscious food at Greek Street Food Truck.

For the best photos and info on Dayton’s food scene, “like” Food Adventures on Facebook by clicking HERE.

Also, follow Chef House, The Big Ragu and Hungry Jax on the Instagram Food Adventures account by clicking HERE.

The “Street Style Chicken Gyro”

Greek Salad

Website . and Instagram

The Chicken Gyro Street Style is a MUST EAT !

Greek Beef Specialty

Greek Street

Coming to your city

Spanakopita – homemade

Greek Shrimp

Beef and Lamb meat, stacked and cooking

Traditional or Street Gyro? you cant go wrong

Greek Street Food Truck side view

The pickled onions on street gyro are amazing

Handful of Greek Street Food !

Dive Bar Tuesday: Time Out Cavern

March 8, 2016 By Brian Petro

Descending into the very familiar.

There are many criteria on which you can judge a bar. Some people look for a certain selection of liquor, focusing on bourbon or wine or craft beer. Others go because of loyalty; your friend owns it, or bartends there, or they support a certain team you like. There is something to be said for the talent that they have hired. Finding the lady who makes your Manhattan with just the right amount of sweetness, or the gentleman who has a glass of wine poured and waiting for you at your favorite seat, is worth its weight in Pappy Van Winkle. All of these things are lovely, but the real deal is when a bar becomes as comfortable as a well worn sweater. Whether it is a high end bar where you can get a pour of that Pappy or a place where “Pappy” is the nickname of the guy that is ALWAYS sitting at the end of the bar, getting to that point where everyone knows who you are makes the best watering hole. Walking down the stairs into the Time Out Cavern (5543 Far Hills Ave, Dayton, OH 45429), every step feels a little more like home.

Yes, you are walking down, like you are going into someone’s basement. The mirrors and metal signs on the wall span the gamut of styles, from old Apsen Edge (the Coors answer to Bud Platinum or Miller 64) to modern Stella Artois images. At the bottom of the staircase you turn to your right and you would swear you were in your friend’s kick ass basement. There are two pool tables (used for tournaments on Wednesday and are FREE to use on Sunday), two dart boards, a nice long bar, a jukebox filled with excellent tunes, and enough mirrors and beer signs on the walls to explore for majority of your stay. There is definitely a rich atmosphere that throws back to a simpler time in the American bar scene. If you are paying enough attention, you will notice that many of them revolve around the Kentucky Derby.

The owner, John “The Man” Seaman is a lover of horse racing. If you stop by while he is there, you may catch a race on one of the many televisions around the bar. He is such a lover of the sport that every year Time Out Cavern throws one of the best, if not best known, watching parties in the city. They ship in bottles of the official bourbon to serve in the official glasses of the derby that year (which they bring by the case). Of course there is the popular Mint Julep as the star of the night, but they mix up a few house specialties as well. They have a raffle where you can win one of those official bottles, as well as swag from Kentucky Derby’s past. Fancy hats are a must, but there is a low ceiling and not much lighting, so not too fancy.

Welcome to the Cavern! Make yourself at home.

Their beer selection is typical to what you would find in a proper dive bar with a few exceptions like Sierra Nevada Pale Ale and Samuel Adams Winter Lager. You can settle down with a Rolling Rock as well, or 22s of Budweiser or Heineken. The cocktail specialties they have are not limited to the Kentucky Derby; while they do not keep an up to date menu for them, they do have a secret menu you can ask for. I am going to go on a limb and say it is one of the few bars of its kind where you will find a Brandy Alexander on the menu. You can also find their signature shot, the Time Out, a combination of raspberry and orange vodka, orange juice, and a splash of sour and grenadine. While they have a good variety of flavored vodkas, whiskeys, and other liquors, their favorites seem to be Jameson and Patron. I am going to go even further out on that limb from earlier and say it is the only dive bar we will cover that you can get a Bénédictine and Brandy, also known as a B and B. It is one of John’s favorite drinks, and definitely a rarity to find.

One thing that really struck me was Bubba’s Corner. It is a baby bar within the bar. On a busy Friday or Saturday night, I could see it being used as a second stop for a beer or a shot of bourbon. It is a shrine than John keeps to an old friend of his who used to like watching the Derby with him. That would be Bubba’s spot in the bar to watch it. When he passed away, the spot was kept for him to keep watching the majestic horse race. In that area there is also a plaque with a dedication to Cpl. Richard Gilbert Jr., a Marine who gave his life in service of his country. He was a regular there, and it is a touching tribute to the sacrifice he and his fellow Marines and sailors made. They have a loyal base of regulars, and that is a sign of a great place to get a drink.

Descending into the Time Out Cavern takes you back. And it sucks you in. Why go back up into the world when there are good beers and plenty of drinks? Well, maybe if you are hungry. They do not serve food there. Plus it is a Browns bar, and we all know how friendly those fans are (Speaking as a life-long Browns fan). Talking to one of the bartenders, I learned that the main entrance near Meadowlark is where the new customers enter; regulars usually park in the back and use the back entrance. Enter where you want, just as long as you enter. A good time will be had by all.

Time Out Cavern is open 2:30 PM to 2:30 AM, Monday through Saturday and 7:30 PM to 2:30 AM on Sunday.

Attend A 5 Day Culinary Boot Camp

March 6, 2016 By Dayton Most Metro

Have you always wondered what it would be like to go to culinary school?

The Midwest Culinary Institute’s five-day “Culinary Boot Camp 1” course gives you a taste of a professional culinary program without the lengthy time commitment or heavy financial burden of a degree program.

Culinary Boot Camp explores the fundamental methods of cooking. Each day builds on the previous one – and on the last day you’ll tie everything together to plan and produce a menu with your classmates.

This program is suitable for students of all skill levels. Beginners will learn the basics and come away with the confidence to cook independently. Those with some cooking experience will broaden their culinary knowledge, hone their skills, and acquire valuable tips and insight so they can take their culinary ventures to a new level.

Each day’s session combines the chef’s lecture and demonstration with individual hands-on execution of recipes that feature the essential techniques in modern cooking. At the end of the day, you and your fellow students will serve your finished dishes and enjoy a cooking roundtable, engaging in an informal discussion and review of techniques and culinary topics.

After just five sessions, you’ll go home with a foundation of fine-tuned cooking skills:

Day 1: Fish and Meat Butchery, Protein Fabrication, Stocks, and Knife Skills (Chef Danny Bungenstock)
Day 2: Protein Cookery, Sauces, and Soups (Chef Todd Kelly)
Day 3: Baking and Desserts (Chef Megan Ketover)
Day 4: Eggs, Vegetables, and Grains (Chef Julie Francis)
Day 5: Flavor Dynamics, Plating and Honing Your Skills (Chef Sean Kagy)

You will learn:

Professional knife technique
How to select and cook meats, fish and vegetables
How to sauté, simmer, grill, roast, braise, and fry foods
Proper use of cookware and essential kitchen tools
Recipes and methods for soups, stocks, sauces, appetizers, entrees, salads and more
Use of herbs and spices, understanding basic flavors and complex flavor profiles
Menu and time planning
Tricks of the trade from seasoned professionals

It’s a total immersion experience! You’ll know just what it is like to be a culinary student in our kitchen classrooms.

The chef/instructors for the week:

Danny Bungenstock, CEC, CCA, MS; Chef Instructor, Midwest Culinary Institute; Greater Cincinnati ACF Culinary Educator Award; American Culinary Federation (ACF) gold medal winner (2); MCI World Culinary Olympics team

Todd Kelly, Executive Chef and Director of Food and Beverage, Hilton Cincinnati Netherland Plaza;Hilton Hotel’s #1 Food and Beverage hotel and AAA Five-Diamond; Hilton Signature Chef; ACF Chef of the Year 2011; ACF Award of Excellence (2); guest chef at the James Beard House, NYC

Megan Ketover, Pastry Chef, Hilton Cincinnati Netherland Plaza; ACF Pastry Chef of the Year – Northeast Region; competed on Food Network’s Challenge and Bravo’s Top Chef Just Desserts; guest chef at the James Beard House, NYC

Julie Francis
Chef/Owner, Nectar; Cincinnati Magazine #1 Brunch 2015, recipient Slow Food’s Snail of Approval 2014, member Chef’s Collaborative; guest chef at the James Beard House, NYC

Sean Kagy, Executive Chef, The Summit Restaurant at Midwest Culinary Institute, graduate of the New England Culinary Institute, veteran of the Maisonette, Executive Chef at Cincinnatian Hotel and TPC at River’s Bend, Owner of One Restaurant, and youngest 4 star Chef in the Cincinnati.

The course is five consecutive days, Monday, May 16 through Thursday May 19, 9 am to 2/3:00 pm; Friday, May 20, 2 pm to 8:00 pm. Cost for the week is $1,500. Upon completing Culinary Boot Camp, each student will receive a Certificate of Completion from the Midwest Culinary Institute. The Culinary Institute is located at 3520 Central Parkway in Cincinnati.

For more information contact Donna Schmitt at (513) 569-5800,

No Joke! Apr 1st Food Adventure With Hairless Hare Beer & Company 7 BBQ

March 3, 2016 By Dayton937 Leave a Comment

BBQ paired with Hairless Hare Beer

It is going to be a “Hoppy April Fools Day” on April 1st in Dayton. That is because the Food Adventures Crew is showcasing a dinner teaming up two North Dayton favorites. Company 7 BBQ will partner with Hairless Hare Brewery for a 5 course, one-night-only dinner! Hairless Hare is busy brewing four beers to be paired with the five course.

The best thing about this dinner may be the price. Tickets are pre-pay only and are $25, which includes the tip!

***TICKETS MAY ONLY BE BOUGHT ONLINE THROUGH THIS LINK—> click HERE

GREAT LOCAL BBQ:

Company 7 BBQ, in Englewood is known for 7 great, homemade BBQ sauces, and tremendous, slow cooked BBQ meats. Company 7 has been featured on national TV with a spot on the Travel Channel’s show “Food Paradise.” Now it is time for an epic Food Adventure like no other. The owners are a dad, son and a son-in-law, all of whom are firefighters. They learned the BBQ craft through slow cooking methods and the fruits of their knowledge are your treat.

GREAT LOCAL BEER:

Hairless Hare Brewery, in Vandalia since 2013, is known for pushing the envelope of taste and ingenuity. Their variety of beers is unmatched. They experiment with different styles and flavors, and inventiveness is one of their trademarks. So is quality and consistency. Food Adventures met with owners Matt Harris and Mike Legg and, their beer pairings will go perfectly with the great BBQ.

Now, lets recap what you need to know about this one-night-only, one-of-a-kind feast for all you local foodies…

April Fools day will bring some BBQ and BEER together… no joke !

HERE’S THE SKINNY:

Smoked Wings are course #2

WHAT: “HOPPY APRIL FOOLS DAY” DINNER at COMPANY 7 BBQ, FEATURING HAIRLESS HARE BREWERY

WHAT ELSE: 5 COURSE DINNER, MATCHED WITH 4 BEERS

WHERE: COMPANY 7 BBQ, 1001 S. Main St., Engelwood, Ohio (St. Rt. 48)

WHEN: FRIDAY NIGHT, APRIL 1st, 2016 at 7:00pm

COST: $25 per person, this includes gratuity. WHAT A DEAL ! Here is the event on Facebook if you want to join, but remember …

**TICKETS MAY ONLY BE PURCHASED ONLINE BY CLICKING —>HERE

COMPANY 7 BBQ MENU:

COURSE 1 : HOMEMADE GUMBO

COURSE 2: SMOKED WINGS

COURSE 3: PULLED PORK SLIDERS with COLE SLAW

COURSE 4: BEEF BRISKET WITH BBQ BAKED BEANS

COURSE 5: HOMEMADE PEANUT BUTTER PIE

HAIRLESS HARE BEER PAIRING:

COURSE 1: TPA DOUBLE IPA

COURSE 2: “RYE THE HELL KNOT” PALE ALE – Aromas of bread and mild spice, with a smooth hoppy finish

Brewmaster Tony from Hairless Hare has our beer needs taken care of !

COURSE 3: CAERBANNOG ENGLISH BROWN ALE – Inspired by the rabbit and holy hand grenade from the movie “Monty Python’s Holy Grail”

COURSE 4: COLD WAR RUSSIAN IMPERIAL STOUT

There is one more thing…. THE AFTER PARTY moves to the bar!!! And we negotiated a “hoppy hour…”

COMPANY 7 has 25 beers on tap and EACH BEER WILL BE ON SPECIAL for only $4 a PINT !

The AFTER PARTY is a cash bar, and the owners of both Company 7 and Hairless Hare will be mingling and answering any BBQ or beer questions you may have!

Get your tickets because the private party room has limited seating! This promises to be the best April Fools event in Dayton !

Please “like” Food Adventures on Facebook by clicking here, so you don’t miss any of Dayton’s foodie scoop.

Check out our photos below from multiple visits to both Company 7 and Hairless Hare….

6 sauces.. the 7th sauce is a super secret hot sauce you have to specially ask for

Pork Sliders, BBQ Baked Beans, Texas Toast

Mike , Tony and Matt from Hairless Hare

Promo 2

Hungry Jax and Company 7 Owner and firefighter Patrick Murty

Vandalias Finest

Beer sprouted bunny ears I thnk

Smoked Wings – ohh pass the sauces

Behold the super secret hot bbq sauce

Wheat beer from the Hare …

Ragu and Jax with 2 of the Company 7 owners

At the Hairless Hare bar

Mike and Matt

Hairless Hare – many styles

Ragu was here

Tony’s a creative brewer

“Tailgate Buffet” at Vinny’s for Last U.D. Home Game

March 1, 2016 By Dayton937 Leave a Comment

Sat. Mar 5th, Doors Open 4:30pm on Dryden Rd

Hey basketball fans.. Vinny’s Bar and Grill on Dryden Rd is offering up their “World Famous Indoor Tailgate Buffet” this Saturday evening from 5:30pm -7:30pm! All you want local sausages, broasted wings and so much more…

As always, Vinny’s is the place to pre-party, before University of Dayton Flyer Men’s Basketball games.

The Food Adventures Crew will be on hand for what they call an annual “Munch Madness” Food Adventure event. Also on hand will be Rick from “Ricks Tropical Delight” cooking up Burgers and Sausages on the Big Green Egg Ceramic Grill.

HERE’S THE SKINNY ON SATURDAY’S EVENT:

WHAT: “MUNCH MADNESS INDOOR TAILGATE BUFFET PARTY”

WHERE: VINNY’S BAR AND GRILL on 2205 Dryden Rd, in Moraine

WHEN: SATURDAY, MARCH 5th: Doors open 4:30pm – Buffet begins 5:30pm

WHY: UNIVERSITY OF DAYTON FLYERS LAST HOME BASKETBALL GAME OF THE SEASON – Pre-party

PRICE: $12 per person for the Indoor Tailgate Buffet – or you can order off the menu a la carte

BUFFET MENU INCLUDES:

Locally made Hot and Mild Polish Sausages, and Bratwursts

— BROASTED CHICKEN WINGS: Trays of wings with sides of bbq, mild and hot sauces

— HOT & MILD POLISH SAUSAGES: Locally made and grilled on the Big Egg Grill

— BRATWURST: Local ones, grilled on the Big Green Egg Ceramic grill by Rick

— HOMEMADE ROAST BEEF: Vinny’s secret recipe

— SIDES: (probably Green Beans)

— SALAD: with various homemade dressings

— SOUP – the homemade soup of the day is always a slam dunk

Don’t want the buffet? No problem, Vinny’s has a full menu and will be featuring 1/2 pound and 1/4 pound Angus Burgers, grilled on the Big Green Egg. Rick will also be grilling up Chicken Breasts

All You Want Broasted Wings, 3 Different Sauces

Join us for some great sports grub – Saturday Night’s alright for biting !

Vinny Nyhan and his staff will be fixing some delicious food, do your part and come out !

If you have tickets to the game, this is the place to pre-party. If you don’t have tickets, feel free to pre-party, then stay and drink some brews while watching U.D. end the regular season with a win. GO FLYERS !

Win every day by following Food Adventures with Chef House, The Big Ragu and Hungry Jax on Facebok, by clicking here. Enjoy our weekly articles featuring Dayton’s best food scoop, right here on Dayton Most Metro!

The Event

2205 Dryden Rd, Moraine, OH 45439

Vinny – the Big Guy

Food Adventures Crew

Drinks and more

Rick for Ricks Tropical Delights on the Ceramic Grill

Broasted Wings

Broasting Machine

Steaming Sausages

Homemade Soup

Inside Big Green Egg

Vinny and his Parents

Vinny and Rick

Great food

Out Front

IndoorTailgate Buffet

Chicken wings and more

Big Green Egg – Ceramic Grill

Dayton Beer Co & The Bach Society Bid Downton Abbey A Fond Farewell

February 28, 2016 By Dayton Most Metro

Attention Downton Abbey Fans!
It’s time to win fabulous local prizes, drink craft beer, and celebrate the series finale of Downton Abbey! Let’s raise a glass to this critically acclaimed and exceptionally popular show!! We gather on March 3rd, a few days before the final episode airs.

Use your well-earned

Make dinner in 180 seconds? Rapid Fired Does!

February 26, 2016 By Dayton937 15 Comments

Traditonal! An old classic, the Pepperoni Pan Pizza

We’ve all lived this scenario in one form or another: You’re hungry. Your kids are hungry. Your spouse is hungry. You look in your pantry and you’re dreading making dinner and how long it’ll take to cook something that everyone will actually agree on. People in your house are getting hungry, and angry … Yes, “Hanger” is setting in. Things are about to get ugly… (learn how to win a FREE PIZZA below).

Have no fear! Rapid Fire Pizza is here! Finally a place where you can get a personal sized pizzas made your way, fast and fresh and affordable! It’s no secret that our crew of Hungry Jax, The Big Ragu and Chef House love pizza and Rapid Fired not only puts out a great product, but every time you go it’s a new Food Adventure created by YOU!

HERE’S THE SKINNY:

— Rapid Fire Pizza is the newest endeavor by a collaboration of restaurant entrepreneurs! This foodie dream team consists of Ray Wiley (Co-Founder of Hot Head Burritos) as well as Kelly Gray, Matt Curtis, Tim Tefs, Peter Wiley, and Jim Savakinas all of whom have years of experience in developing local franchises in the Dayton area. This newest pizza endeavor was inspired by the growing popularity of “quick-serve” restaurants that allow for the consumer to have the options of choosing fresh ingredients, fast service and at the right price!

The Sky is The Limit with Toppings

—Rapid Fired Pizza starts you out with choosing your crust (“thin”, “pan” or even gluten free), and all dough is made fresh and in house. Next you have multiple options of toppings including 8 different sauces, 7 varieties of cheese, 9 kinds of meat, and 17 different veggies! Oh! And Tofu too! They then send it through the rapid oven and BAM! 180 seconds later you have dinner!

— But that’s not all! You can also finish off your pizza with one of 8 different spices and indulge in 14 different dipping sauces!

— Overwhelmed by the options? Don’t worry, the pizza gurus at Rapid Fired have also created 10 different “Craft Pizzas” and take the stress of the decision making. There truly is something for everyone!

Wait, there’s still more! Let’s just start drooling over our “Must Eats”, shall we? Drum roll please …..

MUST EATS:

— CREATE-YOUR-OWN PIZZA: Obviously the biggest bonus of indulging in Rapid Fire Pizza is the option to create your own pizza. And at $7.25 each, you can feed your family a dinner that pleases everyone while still keeping it fresh and budget friendly. They will even split pizzas for you, so you can try one half one way, and the other half another! Chef House loves loading up with the fresh veggies and hot sauces, Big Ragu is obsessed with putting ricotta cheese on his pizzas, and Hungry Jax has been experimenting with sauces and has become a “regular.”

— CRAFT SALADS: Oh yes, you read that right, there’s a salad option too… And they are HUGE! Not only do these guys know how to make a good pizza, they’ve also created 4 different Craft Salads, all under 400 calories. Wanna create your own? You can do that too! For $7.25 you can get a salad big enough to share or fulfill a healthy appetite. Hungry Jax has really been hooked on these,recently.

Craft Salads are chopped to make it easier to eat!

Craft Salads are chopped to make them easier to eat!

— WHITE OUT PIZZA: There are 10 “suggested craft pizza recipes” to choose from, but we gotta say that The White Out is a favorite. Topped with their white sauce, mozzarella, feta, grilled chicken, garlic, the White Out is then loaded with fresh arugula after it comes out from the oven!

— TACO PIZZA: Want something with more kick? Then the Taco Pizza is clearly a winner for you! This pizza is layered with the taco sauce, Monetary Jack cheese, Cheddar cheese, ground beef and then topped with fresh tomatoes and lettuce after it’s done baking

— GARLIC BUTTER DIPPING SAUCE: A creamy, garlicky dip that will embrace just about any combination on their menu! You have 14 dipping sauces to choose from, and our favorite is the Garlic Butter, but the key is to experiment yourself. Not sure what sauce to try? Well for one thing, there is no limit, so try them all! But to further assist you on this Food Adventure, they even have a sign identifying pizza and sauce parings that the creates have personally taste tested and approved for your culinary pleasure!

The one and ony: BlueBerry Delight Dessert Pie

— BLUEBERRY DELIGHT DESSERT PIZZA: Yup. It’s true, there’s even a dessert pizza! It is a warm, sweet and delicious way to finish off your dinner. We like to get it to go and let the indulging continue at home. Glasses of Milk welcomed on this one.

— GOLDEN MONKEY BEER: Beer and pizza are a match made in Heaven. Chef House is a fan of the 24 bottled craft beer selection at Rapid Fired, and she says the best one is the Golden Monkey. This beer is made in Pennsylvania by Victory Brewing Company, and is a Belgium Tripel. It has a nice, deep flavor with subtle spices added.

— DIGITAL PEPSI SPIRE MACHINE: Not a beer drinker? Don’t worry, they have a state of the art Pepsi Spire (digital fountain machine) allowing you to choose from 120 different beverage combinations.

All in all, the folks at Rapid Fired Pizza want to give you a dining experience that can be new and different each time you go there. They are also rapidly expanding their franchise. Look for locations popping up in Fairborn, Sugarcreek, Huber Heights and Troy.

*** BIG NEWS *** BEAVERCREEK LOCATION OPENS MONDAY, FEB 29th
2800 Colonel Glenn Hwy, Fairborn, OH – right across from Wright State University and in front of the Holiday Inn

TO CELEBRATE, Food Adventures and MOSTMETRO.Com are GIVING AWAY 4 FREE PIZZA’s for either location.

TO ENTER, JUST COMMENT ON THE STORY BELOW, ON WHY YOU WANT A PIZZA.. A random winner will be chosen at the beginning of next week by random.

The original Rapid Fired Pizza is located at 1008 Miamisburg-Centerville Road, in Washington Township and coming soon to Sugarcreek Township, Troy and Huber Heights.

So next time you’re out and hunger creeps up on you, just remember, 180 seconds is all that stands between you and dinner!

Please browse the photos below from our various trips to Rapid Fired Pizza. Are you a Foodie? Then join the thousands following Food Adventures on Facebook by clicking HERE.

Created our own with Pepperoni, Onion, Ricotta, Green Pepper, Mushroom, Tomatoes and Banana Peppers

Kids Love Rapid Fired, because they can make the pizza their way, and it is fun !

Outside the Centerville Store

Chef House loaded up on Veggies for the “Create your Own” option

The “White Out”

Big Ragu always goes Sauce Crazy

Artichokes, Chicken, Peppers and more for Hungry Jax

Create your own salads! Hungry Jax with another nice creation.

Signage – custom and clean

Sauces / and pairings

Sauce Zone !

Rapid Fired Pizza= Happy kids

Lots of options and hot sauce drizzle

now entering the SAUCE ZONE

So many good sauces…

Mozzarella and Ricotta? HELL YEAH

Careful, some have a kick to them

Decorating it …. our waaaaaaaaaay

Ragu’s Pizza this week….

The Magic Mushroom Pizza

Taco Pizza

29 Spots Serving Up Pancakes For Feb 28th “Day of Caring”

February 25, 2016 By Dayton937 Leave a Comment

This Sunday, Feb 28th is a fundraiser for the homeless and hungry

Shelter and food…. we all need it. We all deserve a warm meal, and a warm, dry place to live, protected from of the elements.
Daytonians who are the most at risk, lack these very basics needs of life. It is easy to take such things for granted as we go about our business during everyday life. But this weekend, local volunteers are putting the poor as first priority. The Annual “A Day of Caring” event is being held at various Miami Valley religious centers and event spaces. It will benefit hungry and homeless from local neighborhoods. Join The Food Adventures Crew Sunday, and support this cause any way you can.

HERE’S THE SKINNY:
— WHEN: Sunday, February 28th, most breakfast events are starting between 8am-10am, but check the list below

— WHAT: “A Day of Caring,” where over one thousand volunteers from various churches and charities are hosting dozens of Pancake Breakfasts. One hundred percent of ticket sales go right back to local organizations like Dayton area food banks and Montgomery County housing charities.

— WHERE: CLICK HERE for a list of over 30 sites serving the pancake breakfasts for charity

Since 1991 the “Day of Caring” events have raised over $500,000 for local charities. This year seeks to add another $45,000 to the total.

Please support the “Day of Caring,” with a delicious breakfast

Chef House, Hungry Jax, and the Big Ragu, challenge our fellow Daytonians to get involved with a “Day of Caring” this Sunday, by attending a breakfast, volunteering your time or making a donation directly at this link HERE.

The effect of donations to these local food pantries and housing areas on the community is tremendous. Help a hungry and homeless neighbor. Visit one of the participating locations for the “Day of Caring.”

Want to volunteer? For more information on how you can get involved, go to the Day of Caring Website at http://dayofcaring.us/

Follow Food Adventures on Facebook by clicking here and catch us EVERY week for articles on DaytonMostMetro .com

Viva Margarita!

February 21, 2016 By Brian Petro Leave a Comment

The drink that launched a thousand drunken texts…

Each year on February 22 we take some time to celebrate National Margarita Day. We all love a good margarita. They are a staple drink at any Mexican restaurant, and for the most part the only tequila based drink most people can name. Blended with ice or on the rocks, they come in all flavors in a margarita glass, usually with a salted (or in some cases, sugared) rim. If you are a Dayton native, you know that Elsa’s and their Bad Juans are THE margaritas to drink. You may also know that if you live in or near Tampa, Florida. There is an Elsa’s there, and Bad Juans are served in the Tampa Bay Times Forum Arena, home of the Tampa Bay Lightning. The margarita is a drink that every bartender, amateur and professional, knows how to make. It is one of the basics.

What no bartender knows is where the margarita originally came from. In fact, no one knows. But the stories that hover around the origins of the drink are pretty incredible. One of the most told ones is that a wealthy socialite from Texas names Margaret “Margarita” Sames created the drink in 1948 at a party she was throwing at her vacation home in Acapulco. She stepped behind the bar and started to experiment, and had her guests judge the results. The most popular one was the one that went on to bear her name. It is a great story, but it also ignores the fact that in 1945, Jose Cuervo had an advertisement with the phrase “Margarita: it’s more than a girl’s name”. A story that would fit that timeline is the one where it is created in the 1930’s for a woman named Marjorie King by a bartender named Carlos “Danny” Herrera. She was supposedly allergic to all forms of alcohol…except for tequila. This was made as her drink. Or, maybe a rock star bartender named Enrique Bastante Gutierrez made it for a little known actress named Margarita Cansino. Some bartenders think it was not named for a woman at all, but it is a variation of a classic drink named a Daisy, which in Spanish is margarita. The Daisy was a much more complex drink with a brandy base, and added simple syrup and soda water.

The margarita is a cocktail that comes from a much simpler background, probably relating a little closer to the sours popular in the late 19^th century. When we go out, we look to get pitchers, fishbowls, 55 gallon drums, any large container full of a slightly sour, greenish/yellowish beverage. The original recipe is a little closer to this:

Margarita

1.5 oz. tequila (I am a fan of El Espalon Reposado lately)
1 oz. orange liqueur (Triple sec, Grand Marnier, etc.)
.75 oz. lime juice

Combine the ingredients into a mixing glass over ice. Shake well, and then strain into a margarita glass with a salted rim.

To salt a rim, take a lime wedge and run it around the edge of the glass to add moisture. Then dip the edge into a plate with kosher salt covering it, pressing the salt into the edge. Lift the glass and tap the edge gently, knocking off any excess salt. You want the salt to be on the outside and edge of the glass, not the inside where salt may slide into and contaminate the drink.

So simple to change the flavor of your margarita to your personal taste.

The original margarita recipe is very simple. Just three ingredients and you have a delicious cocktail ready to go. Such simplicity has inspired a wide variety of creativity in the margarita realm, much like it has in the martini realm. The core of the drink sill revolves around the tequila, and adding something sweet to it. Some of the variations are very subtle, like the Blue Margarita, Mango Margarita, or a Sour Apple Margarita. Some of them are a little more complicated:

Spicy Cucumber Margarita (via Examiner)

Half a cucumber, peeled and cubed
1 slice jalapeno pepper, minced, no seeds
1 oz. reposado tequila
.5 oz. lime juice (about half a medium lime)
.5 oz. orange liqueur

Muddle the cucumber and jalapeno in the bottom of a shaker, and then add ice. Pour all of the liquid ingredients into the shaker, and then shake. You want to shake it about ten or so times. Strain the drink into the margarita glass, filled with ice and rimmed with salt. You can mix some pepper flakes in the salt as well for some extra kick.

Catalina Margarita (via About.com)

1.5 oz. silver tequila
1 oz. peach schnapps
1 oz. blue curacao
.5 oz. sour mix

Add ice into a shaker. Pour all of the liquid ingredients into the shaker, and shake well. Pour into a margarita glass, rimmed with sugar and filled with ice. For fruitier or sweeter margaritas, a sugar rim is recommended.

Baha Margarita (via The Beer Lady Speaks)

1.5 oz. silver tequila
1 oz. coconut rum (Malibu is an excellent choice)
1.5 oz. lime juice
1 tbsp. simple syrup (optional)

Add ice into a shaker. Pour all of the liquid ingredients into the shaker, and shake well. Pour into a margarita glass, rimmed with salt and filled with ice. The interesting thing here is the use of coconut rum as the sweet element, which marries well with the lime juice.

As mentioned earlier, Elsa’s is the undisputed champion of the margarita in Dayton. However, that is not to say there is not competition for the crown. Pepito’s in Kettering has been known to serve a delicious margarita or two. El Toro can also throw its hat in the ring, offering a wide variety of tequilas as well as variations on classic. El Meson will be celebrating the day with tapas specials as well as Meson Margaritas. Abuelo’s will also be celebrating the day with specials on their premium margaritas. There are plenty of places to go to celebrate National Margarita Day. Just remember this article if you have to work the next day. Cheers!