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Viva Margarita!

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Elsa's Bad Juan

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 19th 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.

Strawberry Margarita

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.

Margarita mixed in a washing machine 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!

 

Big Mouths – Qualifying Event at Submarine House

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16 inches of Heaven

 

Hey big eaters, we need you.  It is time to put your money where your mouth is.  The Submarine House  is teaming up with Food Adventures for one hell of a night.  Can you eat a 16 inch sub in 16 minutes?

We are hosting a “Qualifying Event” for the Super Duper Cheesesteak Challenge on March 2nd.  Proceeds of this extravaganza will be going to Children’s Hospital charities.  We have 11 participant spots left, but you must signup quickly before they are gone.

Bring us your hungry and huddled masses!

Friends and family are welcome to come support this one night only showdown on North Dixie Drive.  And guess what, our own food blogger, the BIG RAGU has tossed his hat in the ring as one of the participants.  He is throwing down the gauntlet and challenging all Miami Valley area foodies.  Come one, come all…. to The Submarine House!

Will someone get a time good enough to qualify for the store championship?  Could they be on the road to the Super Duper Cheesesteak Championship in April?

Calling all big mouths with big appetites !

 

HERE’S THE SKINNY:

Don’t Sing it … Bring it

WHAT: 15 participants (only 11 spots are left, so signup soon) will try to eat a 16inch Super Duper Cheesesteak in 16 minutes or less.  This sandwich is triple the cheese, triple the meat and must be eaten as is with the works toppings!

HOW: You pay for the cheesesteak up front ($22), but if you eat it in under 16 minutes, you get your money refunded and you get a free t-shirt.  You can keep the leftovers if you fail.

WHEN: Wednesday, March 2nd, 5:30pm with a shotgun start to begin the eating at 6pm sharp

WHERE: SUBMARINE HOUSE, 8807 N Dixie Dr, Dayton, OH 45414

WHY:  Proceeds from the challenge are donated by Submarine House to Dayton Children’s Hospital Charities

WHO: Spectators, family and friends are welcome to come watch the contest and cheer on their favorites

So far we have the following participants, and only 11 more spots are open, first come first serve:

  1. Steve “The Big Ragu” Milano
  2. “The Garlic Champ”  Kevin Sorice
  3. Kelly “The Compactor” Moore
  4. Bryan “Baby Blues” Suddith

For Charity

Special guest Judges/Referees will be Chef House and Hungry Jax from the Food Adventures Crew.

SIGNUP:  SIGN UP FOR FREE, by emailing us at [email protected] or calling 937-380-6723

We would love to see some ladies enter the contest and shame these boys….

Admission to this event is free for spectators and the restaurant will have their regular food/drink menu available. Come eat, drink and laugh with us!

 

FACEBOOK EVENT PAGE IS HERE–>click this

There will be door prizes, T-shirt giveaways, HouseMade Sauce prizes, and FOOD ADVENTURES may give away some drinks/food!

Please signup for our qualifier and take on the 16 inch super duper challenge!

The 8807 North Dixie Dr. location on March 2

Follow Food Adventures on Facebook by clicking HERE, so you wont miss a moment of Dayton food happenings!

Check out photos below of past Super Duper Cheesesteak Challenges and the delicious Cheesesteaks at Submarine House!

 

 

16 inch Super Duper Cheesesteak means triple everything

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The Big Ragu wants to beat “You” in this challenge

 

 

 

 

 

 

 

 

 

 

 

 

Past Store Champions

Event Summary

Steak Grill

Big Ragu on the right, is ready to take the challenge !

Can you do it in 16 minutes???

Ragu chomps into a cheesesteak

Past champ Kris Mick

So… much… cheese

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Last Years overall challenge champion

 

 

 

 

 

 

 

 

 

 

Bring friends and family to watch

Last Years Store Champions

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Dive Bar Tuesday – Sure Shots

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Sure Shots Exterior

Welcome to Sure Shots!

We love to get excited about things becoming bigger and better. We watch the places that follow all the trends, trying desperately to either keep up with them or get ahead of what they are doing. More craft beers, larger cocktail menus, more and more food options. All of it in the name of trying to attract more customers. That may be the expected thing to do when you own a bar or restaurant, but it is not always the right thing. Occasionally the right thing is to be the solid rock in a sea of changing tastes. Sure Shots has been following this path for as long as I have been stopping in, and they must be doing something right. Approaching the bar from the outside, you can tell this is a no frills place where people just come for a good time and a cold beer.

The first thing that is going to strike you when you open the door to Sure Shots is a whiff of cigarette smoke. As long as it has been since the smoking ban settled on the state of Ohio, there are still bars out there where that oddly comforting aroma still lingers. The second thing that struck me is the lack of light. This is a bar where, once you are in, hours can fly by and you would not know it. The main source of lighting was focused on the pool tables and dart boards, and a few large television screens around the perimeter. There is also a nice selection of music on the juke box, and the soft glow of a Jägermeister machine and a drink mixing machine preparing Apple Pie Shots for the unsuspecting masses. A few portions of the wall are also well lit that show off their community outreach by supporting local teams, or dart and pool league champions.

Sure Shots pool table

Time for some beers and some pool. Not in that order.

Sure Shots is a nuts-and-bolts bar. Minus the Jaeger machine, nothing is on tap, all the beer is by the can or bottle. They like to support locals in their drink selection when they can, offering Warped Wing favorites behind the bar and some Belle of Dayton for all your vodka sipping needs. They carry a few nice liquor choices, like Hennessy and Johnny Walker Black, but there are no rarities or odd flavors that beg to try something new. The Everclear may give you a few dirty looks, but that is really what Everclear does. Every night there is a different drink special, from $5 Root Beer Floats on Mondays to $3.50 Caramel Apples on Wednesday and Saturday. The food menu, like the bar, is also no frills. Come on in for a pizza or a soft pretzel, but that is all you are going to be able to find. That being said, is there anything better to soak up drinks like pizza and pretzels? No, no there isn’t.

The best part of every place we visit are the surprises. Are you a third shift worker? You can swing by Sue Shots when you get off of your shift, since they are one of the few local bars that are open at 5:30 AM. In the area early on a Friday, Saturday, or Sunday morning? You can enjoy a little breakfast while you are there. Eggs, bacon, biscuits, gravy, all of the basics one would expect for a morning meal.  This is also the official Home of the Apple Pie Shot. It has an impact similar to a Bad Juan; you do not feel it at first, but it is something that packs a punch. Apples and rum pair very well together, but one would think that 151 would make its presence more known than it does. Slide in a little of that shifty Everclear, and you have a shot that will definitely grabs your attention.

Many of my friends have stumbled out of this bar in the wee hours of the morning after a long night at work. Every time I have been there the atmosphere has been cheerful, if not fairly boisterous from time to time. There is always a pool game in the corner, and the bar staff is hustling hard to make sure beers everyone has a drink and is having a great time. What more do you want from a local watering hole? Cheers!

Sure Shots is located at 3121 E Dorothy Ln, Dayton, OH 45420. They are open daily from 5:30 AM to 2:30 AM. You can like them on their Facebook page to stay up to date on their specials and other events. 

Beer & Brewing with A Taste of Aullwood

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Join us at Aullwood’s Charity A. Krueger Farm Discovery Center, 9101 Frederick Pike, for Beer & Brewing with A Taste of Aullwood! This event happens on February 20th, 2016 from 6:30-9:00 PM. Enjoy a relaxing and fun atmosphere along with delicious samples from local restaurants and caterers who will provide tastes of their favorite recipes. Drink amazing beers and take part in informative beer tasting sessions with knowledgeable staff. Hairless Hair, Fifth Street Brewpub and beers from Bonbright will be available for tasting. Learn about home brewing from the brewers themselves!
 Beer & Brewing with A Taste of Aullwood Logo

Sugar Grove Bluegrass will delight with great music. Patrick Turnbull and Kirk Nichols, home brewers for over eleven years, will demonstrate the beer making process using locally grown ingredients. Sample their latest batch of freshly brewed ale and taste scrumptious culinary delights from these fine participants:

Grand Patron attendance is $50 per person, and Patron attendance is $35 per person. Reservations for this event are limited to 175 people, so make plans today! See the Beer & Brewing with A Taste of Aullwood brochure for a registration form and more details. RSVP by February 15, 2016 or reserve by phone at (937) 890-7360.

Beer & Brewing with A Taste of Aullwood participant     Sugar Grove Bluegrass

For A Cheesy Good Time

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cheesefest6It’s all about cheese at Jungle Jim’s Big Cheese Festival. With over 1,400 cheeses offered everyday in our amazing Cheese Shop, it’s no surprise that we have enough to dedicate an entire festival to celebrate its deliciousness. Experience a world of cheese featuring 40+ booths from over 80 companies, sharing their goods across a range of styles and flavors. They’ll have local, artisan, and international cheeses as well as charcuterie and more, all under one roof!  Saturday’s show is already sold out, but tickets are available for Sunday.  The show runs from noon -5pm and tickets are $10

Life is Great But Cheese Makes it Better

Cheese is good when served alone, but you will excite your taste buds even more with the delectable selection of meats, olives, breads, and a variety of condiments including spreads, jams, and fruits we’ll have throughout. So be on the lookout for a variety of food booths amongst the tables of cheese.

Where There’s Wine, There’s a Whey!

Nothing goes better with cheese than a cold beer or glass of wine – the flavors are enhanced when they’re paired together. There will be multiple stations throughout the festival, all placed by region so finding the perfect pair will be easy as possible. Wine and beer will be available for purchase at the event by the glass, or get a VIP or drinking wristband and enjoy samples throughout the day.

Sarah the Cheese Lady635902703640482034-Jungle-Jims-Cheese-Fest-2014-HR-5004

Don’t miss the incredible artistic prowess of Guinness Book of World Records cheese carver, Sarah Kaufmann, as she completes an amazing cheese carving at the festival. She knows cheese inside and out and has a knack for transforming a block of cheese into something worthy of a museum. Make sure to stop by and watch her carve, and you can even sample some shavings as she unveils a magical design from a simple block of cheese.

Say Cheese!

This is a family friendly show, with exciting things planned for all ages! There will be lively music to complement the experience, and there will be several entertaining photo opportunities available throughout the day. Be sure to vote for some of your favorite cheeses, as well. You can help crown Best in Show or, if you’re up to the task, the Stinkiest Cheese! This show is bursting with all types of fun to see, try, and experience.

Starbucks Menage A Trois of Chocolate Drinks For Valentine’s Day!

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What says love more than coffee and chocolate?6139944a8ec94681a22b8941ed974ac9

As Valentine’s Day nears, Starbucks invites customers to get together with loved ones and friends to try three new chocolate beverages. The recipe developers behind the new trio of drinks explained that they were trying to evoke a celebration of love. And when they were first trying to come up with a Valentine’s Day flavor they asked themselves, “What would coffee be in love with?” The obvious answer was chocolate. So the beverages are actually all about the special relationship between coffee and chocolate, which we can celebrate regardless of our relationship status.  You won’t find these on the menu, but love letters have been flying around social media about these new frappuccinos.  Participating Starbucks® stores in the U.S. and Canada will offer the trio of Starbucks Molten Chocolate beverages through February 14th only!

Molten Chocolate Latte: Chocolatey chips are melted into espresso, then topped with steamed milk combined with bittersweet mocha sauce. This latte is finished with mocha and espresso-infused whipped cream and an espresso mocha drizzle. It’s available hot and iced.

Molten Chocolate Frappuccino® Blended Beverage: Coffee with rich mocha sauce and chocolatey chips blended with milk and ice. This beverage is finished with mocha and espresso-infused whipped cream and an espresso mocha drizzle.

Molten Hot Chocolate: Bittersweet mocha sauce and chocolatey chips melted into steamed milk for a smooth and creamy taste. Mocha and espresso-infused whipped cream and espresso mocha drizzle tops off the beverage.

The chain, which has recently teamed up with Spotify, has also curated a Valentine’s Day playlist on the music streaming platform.

Austin Landing Cooking Class Features Oils & Balsamics

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Chef House, Big Ragu and Hungry Jax cook up a storm of flavors

Calling all foodies and cooks!  Got flavor infused Olive Oils?  How about flavored Balsamic vinegar?  This class does!

On February 17th, The Food Adventures Crew is teaming with The Spicy Olive to bring you a one night,  one-of-a-kind cooking experience.

Attendees can sit back, relax and enjoy seven different plates.  Each one made with fresh olive oils and balsamics, of different specialty flavors.  This is not a “hands on” class, but each dish will be prepared step by step by 3 different cooks, and recipes will be supplied.

Now is your chance to check out the Spicy Olive Oil store and hang out all evening with the Food Adventure Crew!

Join The Big Ragu, Hungry Jax and Chef House as they share some of their favorite dishes.

 

HERE’S THE SKINNY:

WHAT:  FOOD ADVENTURE COOKING CLASS at THE SPICY OLIVE

Shrimp Scampi is one of 7 plates being served

WHERE: The Spicy Olive at Austin Landing – 3650 RIGBY ROAD MIAMISBURG, OHIO 45342

WHEN:  Wed Feb 17th, at 6:30pm

COST: $35 per person, limited seating – call 937-247-5969 for tickets

*** PLEASE NOTE, YOU CAN BRING YOUR OWN WINE, BOOZE, ETC. to THIS EVENT !

 

HERE IS OUR “MUST EAT” MENU in order by courses:

 1) Appetizer: Prosciutto skewers: Hungry Jax will demo a very simple, yet delicious app, skewering prosciutto, fresh mozz, and cantaloupe and drizzled with espresso balsamic.

2) Salad: Winter fruit salad: Lee Anne will teach how to use supreme blood oranges. The salad will include: Blood oranges, Minneola tangelos and grapefruit with pistachio, goat cheese, fresh herbs and drizzled with the Sicilian lemon white balsamic.

3) Side: Big Ragu will demo Savannah style hoe cakes, using Butter infused olive oil, drizzled with locally made maple syrup.

Join us at Austin Landig

4) Entree: Hungry Jax will cook up her Linguine pomodoro with grilled chicken, utilizing the traditional balsamic as well as your pesto!

5) Entree: Big Ragu will be serving up his awesome Shrimp scampi, over rice, using Garlic infused olive oil and Milanese flavored oil as well for an Italian twist.

6) Entree: Chef House will make us drool with her Pork tenderloin: Pan seared pork tenderloin medallions with a whole grain mustard and Vermont maple balsamic sauce. Served with grilled squash and zucchini.

7) Dessert: Hungry Jax wraps it up with her Chocolate balsamic cupcakes with fresh raspberry buttercream

 

Please join us for this 7 plate Food Adventure in cooking!  Come try the various dishes made with the freshest olive oils and balsamics in Dayton.  Browse the Spicy Olive Store and take advantage of specials.

We will have door prizes, trivia, and fun giveaways.  The class promises to be delicious and fun.

** IMPORTANT: Seating is VERY limited, so call 937-247-5969 to reserve your spot!

For more info on Food Adventures, please check out their Facebook page with over 6,000 loyal fans by clicking HERE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

7 Places to Celebrate Fat Tuesday in Dayton

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Fat Tuesday.inddMardi Gras (French for Fat Tuesday) is a Christian holiday that dates back thousands of years to pagan spring and fertility rites. Also known as Carnival, it is celebrated in several nations across the globe — predominantly those with large Roman Catholic populations — on the day before the religious season of lent.

For most, Fat Tuesday conjures images of beads, beer, and the Big Easy. Historians believe the first American Mardi Gras occurred on March 3, 1699 when French explorers Jean-Baptiste Le Moyne de Bienville and Pierre Le Moyne d’Iberville landed in what is now Louisiana.  The relatively small festivities were held just south of the present day Mardi Gras capital, New Orleans. In the ensuing decades, New Orleans and other French settlements took to marking the holiday with masked balls, lavish dinners, and wild street parties.

In Dayton, we celebrate the last night of eating richer, fatty foods before the ritual fasting of the Lenten season with small feasts at local eateries.   Click on the links below to get specific details.

Tuesday February 09, 2016
Buck-A-Bone Event Buck-A-Bone Event

City Barbeque
Tuesday February 09, 2016 11:00 AM – 9:00 PM
Fat Tuesday Celebration Fat Tuesday Celebration

Mudlick Tap House
Tuesday February 09, 2016 4:00 – 10:00 PM
Abita Mardi Gras Party Abita Mardi Gras Party

South Park Tavern
Tuesday February 09, 2016 5:00 PM
Mardi Gras Celebration Mardi Gras Celebration

Rue Dumaine
Tuesday February 09, 2016 5:00  – 9:00 PM
Mardi Gras Dinner Mardi Gras Dinner

The Hawthorn Grill
Tuesday February 09, 2016 5:00 – 09:00 PM
Mardi Gras Specials Mardi Gras Specials

Amber Rose
Tuesday February 09, 2016 5:00 PM – 9:00 PM
Fat Tuesday Fat Tuesday

Chappys Tap Room & Grille
Tuesday February 09, 2016 All Day Event

Another Mardi Gras tradition is the King Cake. The King Cake is baked with a small plastic baby hidden inside, the person who gets the slice with baby in it has various privileges and obligations.  Often times when you find the prize, you are responsible for planning the next celebration.  You can pick up a king cake at many local bakeries, including Dorothy Lane Market.  I noticed Whole Foods has a display of them for abut $20 each yesterday.  

As a slight twist you can stop by the grand opening of Tasty Measures at the corner of 5th & Jefferson on Fat Tuesday and get a free King Muffin with purchase.  If you find the baby you’ll win free meat pies for a year!

Pancakes with Miss America!

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2qho025mg8zhb9hy7csqy3ro52mv8bvfMiss America 2016, Betty Cantrell, will be trade in her tiara and sash for a spatula and apron next week in Beavercreek. Cantrell will flip pancakes and serve them to guests at the Beavercreek IHOP, 2460 North Fairfield Road, from 9 a.m. to noon, Thursday, Feb. 11, as a spokesperson for the pancake chain’s National Pancake Day charity fundraisers.

Grand Opening Specials for Tasty Measures

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d69473ecd47fa48d422af62ea1ee0f78At the corner of 5th and Jefferson Streeta, in the building that formerly housed Chin’s, Elbo’s and Sa Bai, Tasty Measures quietly opened a couple of weeks ago.  Named for the way you order your food, measured by the ounce, this breakfast and lunch place will let you build your sandwich and pay by the weight (45 -65 cents depending on the meat), or cruise through the salad bar and pay 35 cents per ounce.  Their breakfast offering include the option to customize your 3 egg omelette, grab a sweet or savory pastry with your coffee, cappuccino or espresso or enjoy a breakfast taco or a breakfast meat pie.

Meat pies, made popular by Aaron & Bethany Horn at the Cheeky Meat Pies booth at the Second Street 9bc3abf550e2677a0a81d816255c76ffMarket were the inspiration for Tasty Measures.  They brought these New Zealand puff pie pastries back to the states, had a food truck (which they have sold)  and have been quite successful with them.  Horn wanted to expand on the pies and have a kitchen were they could mass produce them for frozen sales and shipping.  The facility on Jefferson gives her the space to do that as well as use half the space for the diner.

Grand Opening Celebration Specials:

 Mon, Feb 8th – first 50 guest starting at 10am will receive  a free Cheeky Meat pie.

Tues, Feb 9th, get a free King Muffin with purchase- find the baby and win free meat pies for a year

Wed, Feb 10th, Free Vegetarian breakfast pies for the first 50 customers

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Free covered parking is available behind the building and there’s free wifi too. Tables and small soft seating area’s make it easy to host a small meeting at Tasty Measures. Can’t make the grand opening, don’t worry, Tasty Measures delivers to the downtown area for $1/order.

Visit Tasty Measures at 200 S. Jefferson Mon – Fri from 7am – 3pm.  Call them to cater your next lunch or breakfast meeting at 937-220-9224 or reach them by email at [email protected].

 

AleFeast – Beer & Food Pairings Galore

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Dive Bar Tuesday – Phone Booth Lounge

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And the the night began: with a cocktail or two).

And the the night began: with a cocktail or two).

Since the team started working on Dive Bar Tuesdays, one bar has been at the top of our list to get to sooner than later. It is one that we all discovered while working together and we had been attending for a while. The location was relatively central to where we all lived, the food and drink prices were right, and the atmosphere was incredibly relaxed. Schedules did not align, especially since on Tuesday nights the bar was packed. Packed to the point people were making reservations. Reservations? In a dive bar? When Tuesday Night Trivia is so popular that majority of the tables in the place are set aside, something special has to be happening. This week we were finally able to make it to the Phone Booth Lounge in Kettering. It was much quieter than the last few times we tried to enjoy the calm atmosphere we were accustomed to.

The Phone Booth just exudes calm. It could be the fact that they have been serving customers for the last five decades. That’s right, they have been sitting there taking care of customers since 1964. The wood paneled walls and stained ceiling tiles tell that tale well. And not in a “this place needs an update” way. It is just comfortable, like a well-worn sweater. The bartenders are friendly, going the distance to help me find a whiskey I enjoyed (I was feeling some Bushmill’s) and rooting through the beer cooler for me. There were photos of bands surrounding the stage, and lit signs indicating all of the upcoming events being held there. There is live music all weekend, including a Blues Jam on Thursday nights. Monday through Wednesday they have beer specials and something different each night; Wii bowling on Mondays, trivia on Tuesday, and warm up the stage on Wednesday with karaoke. This month they will also be teaming up with the Dayton Blues Society for their Second Annual Youth Showcase on February 20th.

Their cocktail menu reflects their claim of being the Home of Kettering Rock and Roll. The shot list falls on the more traditionally named side, with Black and Blues, Cinnamon Toast Crunch, and Sweet Tarts. When you look over to the cocktail menu, however, the rock comes out. You can find some Sweet Emotions, possibly Blinded by the Light, or end up Knocking on Heaven’s Door. There is a list of beers, wines, and other liquors they have on the back, but it is not a complete list. There is one thing that they took down that I really enjoyed using to see all their beers; a beer shelf that hung over the bar. It allowed you to look at the selection of specialty beers and be ready to order on a moment’s notice. This is also one of the few bars I have been to where all of the liquor is not up where it can be immediately seen. The hiding of the complete beer and liquor menu may just be a clever ploy to get you to chat with the staff.

So. Many. Nachos.

So. Many. Nachos.

The food menu is a perfect complement to the space. It is all very comfortable food. You are not going to hit many surprises on it, unless you order the nacho platter without understanding what you are asking for. There was other food on the table, like hot dog pretzel bites and fried mushrooms, but we all turned our heads when the nachos came. It was big enough to serve the five people that were sitting there, and there were enough toppings on it to hold it all together. Even after nibbling on it for the better part of an hour, we did not finish it. It was one hell of a surprise to see on the table, and makes me curious as to what other surprises may be lurking in that kitchen.

Why is this place packed on a Tuesday night? It is definitely more than for just the trivia. Good food and good company are part of the equation, even if you come alone. You have great bartenders to talk with, and there is pool, darts, and on Monday nights, bowling to keep you occupied. You can admire the art show on the ceiling tiles through the building, some of which has been there for years. In the warmer months there is a patio for your enjoyment. For a low key night with friends, it is the perfect place to meet, get cozy, and hang out for a few hours.

The Phone Booth Lounge is located at 155 E. Stroop Rd., Kettering, OH 45459. You can call for information at (937) 298-8712.

 

 

Ariake is the Spot… Raw or Hot!

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Sushi Chef Sasaki

The original owners of Akashi on Harshman Rd. are back with a raw vengeance, literally.  Their newest restaurant, Ariake Sushi Bar is a great spot, raw or hot !

Eat it raw you say?  Great Sushi,  or fully cooked Japanese specialties you say? Hot Soups?  That’s right up our exotic food alley!  Hungry Jax, Big Ragu and Chef House never miss a chance for good Food Adventure.  Expert Chefs and cooks, giving you an authentic taste of Japan.

The restaurant is nestled into a small strip mall across from the Dayton Mall near Prestige Plaza.   Ariake is starting to gain a loyal following and is a fun place to explore the bounds of your tastebuds.  Originally suggested to us by Hungry Jax’s friend Parker, we dove in, mouth first.  After several return visits,  we knew this was a perfect subject for one of our highlight articles.

So here you go, another little secret spot off the beaten path….

 

 

HERE’S THE SKINNY:

— The owner is a wonderful lady named Miko Whigham, who along with Chef Sasaki provide a warm, inviting atmosphere with fresh, quality food and prompt service.

— Ariake Sushi Bar is located at 59 Fiesta Lane in Miamisburg , and are open

Salmon Belly – Grilled perfectly

     TUE – FRI  11am-2pm, 4pm-10pm
     SAT    noon – 10pm
     SUN   noon – 10pm


— Ariake’s specialty is a full Japanese sushi menu of raw sushi rolls, cooked sushi rolls, nigiri (raw fish on rice), and sashimi (raw fish, no rice).  They put the chef’s personality on display with a few original creations like the “University of Dayton roll.”—  Don’t like sushi? There are plenty of other options for you freaks.  Meal sized noodle soups, Chicken Katsu (fried chicken), Bento Boxes of non-sushi options, and fried Tempura vegetables are just some of the alternate food choices.

— If you and a friend are in for sushi, we suggest siting at the sushi bar for an intimate experience, and great conversation with the sushi chef.  If you are in a group of 3 or more, hit the comfortable dining room instead.

Now, drum roll please,  after many visits and trying most of the huge menu, here are our patented “Must Eats” at Ariake !

 

MUST EATS – COOKED:

— SALMON BELLY: Not what you think.  This was a couple of filets of salmon, grilled with the skin attached.  Perfectly seasoned, slightly crunchy from the charring and delicious.  Chef House deemed this as one of her favorites and we agree wholeheartedly.

 

The Squid Salad is a “Must Eat”

— SQUID SALAD with SEAWEED:  Here is where you trust us… Food Adventure time…. take a leap of faith, listen to your mouth and not your mind on this one.  Amazing flavor and one of our favorite things that all 3 of us raved about.  We don’t even know what the name for it is on the menu.  We have been there so many times, they brought it out as a complimentary treat from the kitchen.  It is one of the best things we have eaten at Ariake.

 

— OCTOPUS SALAD aka “TAKO SALAD”:    Yes they call it “Tako Salad,” but is is nothing like taco salad.  Sliced, poached octopus slices in a creamy, spicy mayo sauce.  It is wild, it might seem weird. But it is one of those dishes you say “Wow, that’s really good.”  Go ahead.. go on a Food Adventure.

 

— THE GODZILLA ROLL:  This is pretty much a deep fried Philadelphia roll, of salmon and cream cheese, with some spicy mayo, and green onion toppings.  This is one of Hungry Jax’s favorite menu items.

 

— CURRY UDON NOODLE SOUP: A meal sized bowl, it is perfect for warming up your winter blues.  Homemade noodles, spun in-house, make this a one-of-a-kind delicacy like no other.  And ohhhh man the broth, is tremendous.

 

— CHICKEN  TERIYAKI BENTO BOX:   Pockets of love on your dinner dish.  It is like a tour of Japan on your plate.  From Hibachi Teriyaki Chicken to Tempura Vegetables and Seaweed Salad, this one is a winner.

 

— KANI HAND ROLL: Just 99 cents and comes with cooked imitation crab, zucchini, and rice, all wrapped in rice paper like a mini bugle.  A hell of a deal, thanks to our friend Jason for pointing this out.

 

Honorable Mention:

Fried calamari appetizer- You know it’s good when even the kids devour it

Okinawa Soba – Noodle soup with spare ribs on top, perfect in cold weather

Okinowa Soba – Homemade Noodles and Spare Rib Soup

 

MUST EATS – RAW:

— THE DAYTON ROLL:  One of the most hardcore, meaty rolls we have ever eaten.  Covered in raw ahi tuna, this roll is filling and frighteningly addicting.  This was the Big Ragu’s favorite item.

 

— SPICY TUNA ROLL: Simple, spicy and full of flavor.  We think Ariake really shines on any item where the main ingredient is Ahi tuna.  Call it their “specialty.”

 

— SEA URCHIN NIGIRI: Chopped, tossed in spicy sauce, and wrapped in rice paper.  This is the best way we have ever eaten sea urchin.

 

— UNIVERSITY OF DAYTON ROLL: A huge triangular roll that we have never seen anything like before.  With blue and red fish roe, over the white rice and raw tuna, salmon and yellowtail with avocado.  They try to get the university colors, except for the yellow rice paper outside of the roll.  This is the biggest sushi roll we have ever seen.  Lots of rice, lots of good roe…

The Dayton Roll – so much Tuna

 

— ARIAKE ROLL: Part raw, part cooked.  Tempura Shrimp inside, Raw Salmon on top, makes this a colorful roll with sauces splashed on top.  Delicious and filling.

 

— DINNER FOR 2 (SERVED IN WOODEN BOAT): It has raw and cooked items but is a masterpiece of fun.  It is what Food Adventures are made of… from sliced beef, to cooked ngiri, and raw sashimi, this is for people with intermediate sushi experience.

 

We have been here a lot…. so much that they use our Food Adventure photos on their website…  so much that our friends have been married at the owners previous restaurant.  We have a fun relationship with the owners and appreciate their great food.

Dinner for 2 Sushi Boat

Give this locally owned restaurant a try!

Also – “like” Food Adventures on Facebook by clicking HERE.  Follow Hungry Jax, Chef House and The Big Ragu as they leave no plate unturned.  Every week, we write a feature article, right here, exclusively for Dayton MostMetro.com.  We write the stories ourselves and use our own, original photos.

Please feel free to browse the photo gallery below from our visits to Ariake Sushi Bar.

Ariake roll (bottom) and other sushi

Ramen Soups

Sea Urchin

Delicious

Curry Udon Noodle Soup

Special Sushi Plate

Octopus Salad

Spicy Salmon roll

Tempura on a boat

Salmon Bento Box

Green Tea Ice cream

Sushi Boat

Sashimi on a boat

Dinner Boat for 2

Lunch at Ariake Sushi Bar

Ramen Soup with Beef

Entry in Miamisburg

Spider Roll

Chicken Teriyaki Bento Box

Spoon it

Lots of Kids options

Salmon Bento Box

University of Dayton Roll

Hand Rolls for a buck each

Salmon, Mackrel and Ariake Roll

Potato Appetizer

Shumai appetizer

Salmon, Tuna, Ariake Roll

Sushi Boat

Sunset Roll and Godzilla Roll

Ramen Soup with Beef

Shrimp Tempura app

Chef using blow torch for Sunset Roll

Dayton Roll

Sushi for 2

Ariake Menu

Spider Roll

Hungry Jax eating sushi at Ariake

Spicy Tuna for you

Bacon Fans Will Go Hog Wild at DLM’s Baconfest

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BaconfestImageBacon-lovers—step right up! For the third year, Dorothy Lane Market’s Baconfest celebration will be happening at all three DLM locations 11 am-5 pm on both Fri, Jan. 30 and Sat, Jan 31.

 

The local Dayton specialty grocery store is always known for having everything from the daily staples to the very best, and bacon is no exception. At Baconfest 2016, DLM will be debuting bacon-infused goodness throughout the store where bacon is the shining star (think 25+ bacon- laced products and 10+ tasty demos).

 

As visitors make their way through each store, there will be a variety of WWDW7b4IAiZIBECrhdraMFSH42tPcxtevZN7bcTHBmcproducts marked with Baconfest insignia DLM (think Sugar & Spice Bacon Salsa, Hot Pepper Bacon Jam, and DLM Maple Bacon Gelato). Plus, the DLM Bakery is joining in on the excitement with Chocolate Covered Bacon-Uncured Hickory Smoked Bacon dipped in chocolate ganache and then drizzled with white chocolate ganache and DLM caramel. Then, finished with a bourbon-smoked sea salt.  And they’ll be introducing Bacon Cheddar Pull-Apart Bread there. You’ll find bits of DLM Uncured Bacon nestled in a buttery, eggy, cobblestone bread made at our DLM Bakehouse.

 

Plus, for the first time, representatives from the Flying Pig Marathon will be onsite at Baconfest during select times and store locations to answer questions and register runners for the Flying Pig Marathon!

First Anniversary For Craft Beer And Fine Wine Bottle Shop

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12439249_1015360635168835_8560929092162583745_nWe first wrote about The Barrel House – Coming Soon To Third And Wayne in January 2013.  At that time, Olive owner Kimberly Collett had recruited her cousin Jeff Heater to move from Maine to come to Dayton as her partner and manage this coffee shop for beer.  Jeff jumped write in to oversee the remodel of the building as the GM & Chief Beer Geek.

It took a while, to maneuver through some construction and lease obstacles and The Barrel House officially opened on Jan 30, 2015.  On the eve of their first anniversary celebration on Sat, Jan 30th,  Jeff took some time to talk with DMM:

IMG_3142 - Copy

The picture that started it all.

While this is your first anniversary, when did planning for the BH start?
It really all started with a text picture of Chimay White, mid March, 2012.
When I lived in Columbus my favorite bar always had the beer on tap and I would tease my cousin with it. This particular time I was living in Maine and celebrating with a Chimay from my local bar. The reply text was “I have an idea if you want to come home”, and that got the ball rolling. The Olive had been open nine months or so and Kim saw the potential. Originally the idea was that by the time I actually made the move back, the store would be ready to open. I could live upstairs in the apartment, it would be perfect. We all know that didn’t happen!

What’s the biggest lesson you’ve learned in the first year of business?
Facebook is a tool. No, seriously! A business tool. Social Media is an entirely different beast as a business. Alga-rhythms, paying to boost, who sees what, and on and on… One doesn’t want to be annoying yet it’s the way we keep up these days. It can be a double edged sword. Liking and sharing posts does a huge amount to spread the word. I’m trying to be better about tagging local breweries when we tap their beers or receive new package product.
We have such solid reviews, many sites contact us asking that we take it up a notch and pay to play.

barrel-house

What’s the biggest surprise you’ve had about the business?
We are not a brewery! We leave that to the other guys. We get so much mail trying to sell us forklifts and spill kits and all kinds of fun stuff, however, we will not ever need any of it!

messagepart-12

If you had it to do again what one thing would you change?
Absolutely nothing. I’m a firm believer in the here and now. All the what-if’s in the world wouldn’t result in the same end product. Part of our whole logic was to open when it was finished, nothing we had explain away. I distinctly remember the day i realized it was ready. Still, when we see necessary changes needed, we have evolved. We adapted to the needs of the customer. We will continue to evolve.


What can we expect new or different in year two?
More controlled events. My goal from the beginning was to have one wine and one beer event each month. However big or small. It’s time to focus on that. I want people to know that the second Thursday of the month is some11822570_10153532885514314_1360217017406453574_nthing at the BH.
When we were the new kid, breweries and distributors were throwing stuff at us so fast, we were not in a position to say no. Now I know to be patient. Maybe it’ll come back around? Maybe it’s not worth the hassle?  As I say this, I’m already eating my words because the Ohio Craft Brewers Conference is hot on the heals of our Anniversary party. So five long days later we will have a Fatheads Meet and Greet event.

I like to think this is the end of the longest, toughest year of my life. I know it’ll never get easy, there will always be stress, and I’ll never really get a day off. But with the support of my wife, family and friends, I’ve…, we’ve made it this far. There is a great community of support here and I am certainly happy to be a part of it. We have a great staff, delivery a great product, and are committed to making our mark in the local beer scene. Here’s to many more years, Cheers!


We hope you’ll check out the 20 taps which include  17 craft beers, one gluten free cider a red and white wine at The Barrel House at 417 E. Thirds Street in downtown Dayton.  You can fill a growler or howler,  enjoy a flight of beers or pick a bottle of wine  off the shelf, use the insta-chill cooler  to chill your bottle in 5-7 minu10151196_847038572001043_8316600365813678939_ntes  while you lounge in the comfy chairs and use their free wifi. You can even carry in your own food, or have it delivered.

HOURS OF OPERATION:
Tuesday-Thursday 3p-10p
Friday & Saturday  12p-1a
Sunday                   1p-7p
Closed Mondays

Dayton Made Hot Sauce, Returns Feb 1

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Chef House’s Sriracha is back & we love her Thai Chile earrings

The hot sauce that took the Dayton area by storm, HouseMade Sriracha is coming back…

And HouseMade Sauces has given Food Adventures exclusive scoop on this one.  Maybe because we are cool, or maybe because our own Chef House is the owner and proprietor of the fiercely popular “HouseMade Sriracha Sauce.”  At any rate you can call us the “Pepper-azzi” for this one, because we have the insight on how Thai Chile peppers have affected this Miami Valley favorite sauce.

 

HERE’S THE SKINNY:

— HouseMade Sriracha has sold out in stores all over the state, and due to a shortage of imported Thai Chile Peppers, HouseMade has been unable to refill the demand for the sauce for months.

— In the meantime, they developed a Peachy Sriracha using habeneros and a Green Sriracha, using Serrano peppers.  While these sauces gained cult followings, people have still yearned for that flagship sauce, the red sauce, the original “HouseMade Sriracha.” 

New Logo – Same Great Locally Made Sriracha !

— Why the pepper shortage? The Mediterranean fly!   Yes, an insect caused an import restriction meaning no produce from the Dominican Republic was allowed shipped to the USA.  This was the first time since 1989 that the United States has banned produce from that country. The last ban lasted 18 months. This fly attacks our citrus crops. It is divesting here.

But no fear hot sauce addicts.. your cravings will soon be answered, and this sauce will be flying off the shelves !

WHERE YOU CAN FIND HOUSEMADE SRIRACHA STARTING FEB 1st:

SPICE PARADISE: Dayton, Ohio12540959_1209963345683755_6442617605603907411_n

THE SPICE RACK: Dayton, Ohio

GHOSTLIGHT COFFEE: Dayton, Ohio

KEENER BUTCHER BLOCK: Dayton, Ohio

KROGER FRESH FARE: Stroop Rd in Kettering

ARROW WINE: Oakwood and Centerville locations

HEART MERCANTILE: Dayton, Ohio

TROY BULK and BARN DELI: in Troy, Ohio

Chef House is brewing up Thai Chile’s for Feb 1st !

WHATS IN THE FUTURE FOR HOUSEMADE SAUCES?

— Owners Chef LeeAnne House and Jason Kramer are now licensed from the FDA to bottle themselves and will longer have to go to a bottler.  They will oversee the batches and ensure that flavor and consistency you love, will be in every drop.  This is the closest thing to LeeAnne’s “home brew” that you will be able to get.

— CARROT MANGO HABANERO will be the next sauce to hit the shelves sometime in 2016.  We cant wait to try this Food Adventure in a bottle.

 — Continue to find HouseMade Sauces all over Ohio.  They are at various locations in Columbus, Cincinnati, Cleveland, and of course Dayton.

— Look for continued national growth.  HouseMade is currently available in retail spots in Indiana, Kentucky and Georgia.

 

IN CASE YOU MISSED IT:

HouseMade has won some regional and national Hot Sauce Competition Awards:

2014– WINNER of the specialty chili category at the Cajun Hot Sauce Festival in Louisiana.

2014 –  1st Place – Small Business Accelerator Contest in Columbus, Ohio

2015 – GRAND CHAMPION of the Cajun Hot Sauce Fest, in Louisiana for their Hot Honey

2015 – 1st Place Jungle – Jim’s Weekend of Fire, Specialty Chili Category for their Hot Honey

 

We cant wait to start pouring Sriracha on our eggs, wings, sandwiches, soups, chicken, seafood, vegetable and everywhere else we find a need.  If you have not gotten your hand on this sauce yet, you are missing a great taste of Dayton ingenuity.

We hold up a bottle of HouseMade Sriracha and toast you all:  “May it heat up your nights, and heat up your days, and tickle your taste buds in many ways.  Hold up your bottles and lets take a tally, here’s to the best  hot sauce in the Miami Valley!

 

“Like” Food Adventures on Facebook for more scoop on Miami Valley food that will knock your Aunt Connie’s socks off!

Until then, browse the photos below of the beloved Dayton made Sriracha sauce that will be back on shelves and restaurant menus next month.

 

Cartoon Version of Chef House

Everyone loves HouseMade Sriracha Sauce !

Logo of HouseMade Sauces

LeeAnee House and Jason Kramer of HouseMade Sauces

Stir it up

Thai chile Peppers are BACK !

Big Ragu toasts Dayton’s favorite Hot Sauce

Pulling the stems off of peppers

The Beginnings of Making HouseMade Sriracha