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Dayton Dining

A collaboration by BJ’s Brewhouse and Stone Brewing Co.

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Stone-IPA-640x360San Diego’s Stone Brewing Co. is collaborating with BJ’s Restaurant & Brewhouse on a new, limited-release beer, Temple of Stone IPA, available at all 166 BJ’s across 22 states.

A distinctive IPA that is brewed with malted wheat, experimental hops and elderflower. The use of wheat enhances the complex hop profile. Two experimental hop varieties – Jarrylo and Belma – contribute fruity hop flavors that resemble blackberry and strawberry, while mellow floral notes of elderflower cover the palate. The finish is hop bitter as you would expect from an IPA.

“Temple of Stone IPA represents two original craft brewers combining talent to create a recipe that highlights the industry’s camaraderie,” said Stone Brewmaster Mitch Steele.

The new beer will be available at BJ’s restaurants beginning Monday and will remain on tap through early September, or while supplies last.

Style:  Wheat IPA
Alcohol:  7.7% by volume
Bitterness (IBU): 77

 

DLM Food Adventure Cooking Class Promises Some “Firsts”

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The Big Ragu, Hungry Jax and Chef House are featured in this months DLM’s “Party Foods Class.”

 Jackie “Hungry Jax” Scanlan, LeeAnne “Chef House” and Steve “The Big Ragu” Milano promise a cooking class like no other on Friday night August 14th.   This event will be a mix of a party, a cooking demo, trivia night and some prize giveaways.  The night is going to be as wild as Donald Trump’s hair !

The “Party Foods” class marks the first time that the Food Adventures Crew will be taking over the Culinary Center at Dorothy Lane Market in Washington Township.  And it looks like a good one, filled with wine and beer as well.

Food Adventures is a popular Dayton food blog, with  over 5,400 loyal Facebook followers.  The trio of foodies is also known for their weekly articles on DaytonMostMetro .com that feature anything from mom and pop local restaurants, to festival events, recipes or foodie tips!  From time to time the Food Adventure Crew will host dinners at local restaurants to spotlight a great place that you may not have heard about.  They partner with area festivals, food happenings and even support over 50 charity events, every single year.  Much more than a free Instagram account they even have one of those (#Dayton_Foodies) and a Twitter following too (@Food_Adv) !

You can also visit their website www.DaytonFoodies.com for a list of upcoming appearances.

Hungry Jax, Chef House and The Big Ragu are proud to be a part of this year’s DLM Cooking Schedule, and due to the overwhelming response, we will be back in the fall for yet another class!

 

Party With the Food Adventures Crew – Limited tickets available at DorothyLane.com

But let’s not get ahead of ourselves…..

 

HERE’S THE SKINNY on the AUGUST 14th CLASS !

WHAT: Party with the Food Adventures Crew !  A cooking class featuring the secret recipes of The Food Adventurer’s favorite party foods !

WHEN: 6PM – 9PM  FRIDAY, AUGUST 14th

WHERE: 6161 Far Hills Avenue, Centerville, Ohio.  Located right next door to our Washington Square store.

COST: $75 per person, tickets may be bought by clicking HERE. Limited seats are left as we are approaching a sellout….

WHAT ELSE: You will have hands on cooking, recipe copies and tastings of the following super-secret, family favorite party foods:

 

Artichoke Garlic Cheese Dip with Homemade Melba Toasts

— GARLIC-ARTICHOKE CHEESE DIP with HOMEMADE MELBA TOASTS

— LOUISIANA CAJUN BEER SHRIMP

— TOMATO PIE

— PARTY CHICKEN

— RED CURRY MARINATED FLANK STEAK with a SWEET ASIAN SRIRACHA SAUCE

— COCONUT BREAD PUDDING

— GRILLED PINEAPPLE SKEWERS with CHOCOLATE SAUCE

— This menu will be paired with beer and wine.

Some of these recipes even feature Chef House’s, locally made,  HouseMade Sriracha which is available on Dorothy Lane Market shelves.

Come hungry and ready to have some fun.  The Culinary Center will never be the same….

 

Meet the Food Adventures Crew !

Hungry Jax

JACLYN SCANLAN aka “HUNGRY JAX”:

Jackie relocated to the Dayton area in 2006.  This Italian girl from Upstate NY found herself in a very different culinary atmosphere than what she was used to back home in Utica, NY.  However, different proved to be good a she fell in love with not only this “gem” of a city, but also the food and foodies within it! Cooking is a passion of Jackie’s.  She loves to use her husband, John, and two daughters, Coraline and Ashlyn, as her lab rats to test recipes out.  Some of her recipes have even been published in National Food Magazines!  But as much as she loves to cook, she also loves to take a night off from her kitchen and enjoy eating out and letting someone else do all the work (and the clean up)!  Other foodie interests include 8 years of volunteering at the Dorothy Lane Market School of Cooking and being an Alton Brown fan since way back when he wore bowling shirts.  Jackie is excited to be part of the Food Adventures team and is always looking forward to experiencing some new eats!

 

 

LEEANNE HOUSE aka “CHEF HOUSE”:

Chef House

Chef House or “The Sriracha Mamma” is all about the heat.  Lover of all things spicy she is constantly in the kitchen coming up with fun new ways to whip up veggies and add a little spice.  She is a Dayton native, with lifelong experience in the restaurant industry, working with some of the best chefs in the Miami Valley.  She loves to keep it local especially in the summer when beautiful produce is plentiful. She is a true foodie who knows we have a lot to offer in Ohio!  LeeAnne is also the owner of Housemade Sauces which specializes in a locally made Sriracha Sauce and a  Hot Honey Sriracha Sauce, which have won national awards.  Chef House is also the owner of the new “Bad Dog” Hot Dog Cart which features local dogs, local toppings and local buns!  She is also involved in putting on the “Night Market” events at the Yellow Cab Building.  She is definitely a foodie fixture around town, and an up and coming Chef.

The Big Ragu

STEVE MILANO aka “THE BIG RAGU”:

A lifelong Dayton resident, his early food influence was in his mom’s kitchen and his dad’s grill.  Other incredible food memories are his grandparents’ Italian and German/Scottish cooking.  Ragu’s love of food is only matched by his love of sports, travel, karaoke and just needing to be held.  An attention seeking missile, Ragu’s favorite foods include Seafood, Italian Food, and Chinese/Japanese cuisine.  Other hobbies include overeating  and a slight attraction to deep fried menu items.   Whether a locally owned business, fine dining, a dive, buffets, fast foods and even a few chain favorites, he enjoys visiting them all with a “no rules” attitude.  You can usually recognize him at festivals by the sweaty guy with the food stain on his shirt.  Emotionally eating his way through life with the Crew, they leave no plate unturned.  Most recently, his recipes have been featured in the monthly Foremost Seafood Newsletter.  This “foodie in his forties” is proud to be involved in dozens of local charity committees.

 

We hope to meet you at our Dorothy Lane Market Party Foods Class, where we will be cooking up a storm.   Seats are limited, get yours before we sellout.  Learn some new recipes,taste some fantastic party eats, and go on a full blown Food Adventure !

Tomato Pie

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Coconut Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Food Adventure aprons

 

 

 

 

 

 

 

 

 

 

 

 

Louisiana Cajun Beer Shrimp

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chocolate Pineapple Skewers

Chef House and her Housemade Sriracha

Housemade Sauces and salt rubs

Tomato Pies out of the oven

Tomato Pie – delicious

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cajun Shrimp peeled

Louisiana Style Shrimp

DLM class in progress

Mary Cooney teaching pasta at the Culinary Center

Homemade Melba toasts

Homemade Melba toast are the secret to this recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Donuts & Beer at Fifth Street Brewpub

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beerdonutsThis Thursday, August 6th, our good friends at Deschutes Brewery and Bill’s Donuts will be working together for a one-of-a-kind debut of both beer and donut! Fifth Street Brewpub is excited to announce the EXCLUSIVE DEBUT of Pinedrops IPA on tap (first in Dayton), Pineapple Pinedrops IPA on tap (infused through delicious pineapple right at the bar), and Beer Donuts with Pineapple Pinedrops frosting made by Dayton’s very own Bill’s Donuts! Deschutes will be bringing additional beers from their amazing brewery as well.

A flight of three Deschutes beers will be $6.
Pineapple Pinedrops IPA will be $6.00 for a 12 oz. pour and will include a FREE Beer Donut with Pineapple Pinedrops frosting!
Additional Deschutes beers for this tap takeover will be announced soon.

Lucky Star’s First Year Fiesta

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11816228_476319845868647_645629727916483889_oJust one year ago, we wrote about Ana & Glenn Perrine opening their 21,000 square foot Lucky Star Brewery on 2nd Street in Miamisburg.  We’re exited to celebrate their first anniversary fiesta this Saturday, August 1st starting at 3pm, with live music and the tapping of 7 new beers!

In a recent interview, Lucky Star was asked to describe their brewing style/method:

Our style is to brew what we love to drink.  We have had several beers like Ojos Locos, Wicked Mutha, We Eat and Redemption on tap since we opened just because we like to drink them.  We were all having hop  withdrawal, so we finally got around to adding a session IPA to the line up.  We have had our lager on tap since we opened and because they are so much fun to brew, we plan to add a few more lagers to the menu soon.  So many beers to brew and so little time.

How would you describe your brewery?

It is a Mexican Cantina that has something for most everyone.  The authentic Mexican food is awesome, the game room is a fun place to hang out and now you can enjoy a pint on the patio under the stars.  It all starts with the beer and ends wtih a great time.

What does it mean to you to be a part of the growing craft beer scene in Dayton?

Amigos!!  It’s really fun to be part of this and it is so cool that all the Dayton breweries get together to help each other and the community.  I think sometimes the media thinks we are all competitors and I guess we are , but we all help each other and really enjoy having fun together.  I can’t think of any other industry that has this much fun with it’s competitors.

Lucky Star BreweryGlenAnaLuckyStar
219 S. Second Street, Miamisburg OH 45342

(937) 866-BREW

Hours of Operation:
Mon – Thurs 5-10pm
Fri 5pm – midnight
Sat 11am – midnightwp16a6f1fc_06
Sun 11am – 1opm

 

 

 

 

 

Aug-tober Fest hits Dayton, August 21st

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The premier beer dinner event in August, is the new AUG-TOBERFEST, a Food Adventure  being held at THE AMBER ROSE RESTAURANT on Friday August 21st at 7pm.    There is limited seating for this beer swilling and fork flinging good time.

 

Amber Rose is again partnering with the Food Adventures Crew and Dayton Most Metro for this one night only bash that promises prizes, giveaways, and more.  Tickets are only available online through DaytonMostMetro .com.    Tickets are $30 each and that includes the tip!  Tickets are Pre-Sale Only and may be purchased by clicking HERE!

 

Celebrate early with this sneak peek at fall called AUG-TOBERFEST, a celebration of great food and Oktoberfest beer, held in the upstairs, private banquet room of Amber Rose Restaurant.

Joe Castellano and his staff have come up with an incredible 4 Course Feast to celebrate AUG-TOBERFEST

 

 

WHAT:   AUG-TOBERFEST BEER DINNER: 4 Food Courses, 4 Beers, 1 Night only

WHERE:    THE AMBER ROSE RESTAURANT, 1400 Valley Street in Dayton 

WHEN:   FRIDAY NIGHT, AUGUST 21st, 7pm 

COST:   $30 each, includes gratuity – PRE PAY ONLY

Without further ado, we present the 2015 AUG-TOBERFEST MENU:

 

— COURSE 1 : 

Hunter Schnitzel will be served at Aug-toberfest !

SAUERKRAUT BALLS and REUBEN DIP with AYNIGER OKTOBERFEST BEER

 

— COURSE 2:

HUNTER SCHNITZEL with SAUERKRAUT and SAM ADAMS OKTOBERFEST BEER

 

— COURSE 3:

BRATWURST AND KNOCKWURST with HOT GERMAN POTATO SALAD and HOFBRAU OKTOBERFEST BEER

 


— COURSE 4:

BLACK FOREST STRUDEL with ERDINGER DUNKEL BEER

 

 

But that’s not all

Amber Rose promises a huge 4 Course Meal at Aug-toberfest !

AFTER DINNER SPECIAL TAPPING: There will be a special after party keg tapping of yet another German beer.  This beer to be named later will have special draft prices as the party continues downstairs at the bar!

Don’t forget – there will be giveaways, trivia, prizes and an overall great party.  Come join us , but please  note, there are limited seats available and once we are sold out, that’s it …

Hungry Jax, The Big Ragu and Chef House hope to see you at this Food Adventure.  We look forward to lifting a mug with foodies and cheering Aug-toberfest.

Remember, tickets are pre-pay only and $30, which includes gratuity. BUY TICKETS HERE

 

Please check out Food Adventures on Facebook and “like” us by clicking HERE. 5,000 fans can’t be wrong

Look for our  food article features every single week on Dayton Most Metro…. until then, see you where the food is…

Our last Food Adventure at Amber Rose was SOLD OUT

 

 

 

 

 

 

 

 

 

 

 

 

 

Ayinger Oktoberfest and an after party keg tapping !

After Dinner there will be Drink Specials on a mystery keg tapping !

Chef TJ and Restaurant Owner Joe Castellano deliver with a fantastic menu EVERY TIME !

Amber Rose hosts AUG-TOBERFEST !!!

 

If you have not been to AMBER ROSE, this is your perfect chance to get a great sampling of their food.

Amber Rose Restaurant is located on Valley Street in Dayton

UPSTAIRS BAR

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Boas & Bowties Bar Crawl to benefit Juvenile Diabetes Research

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11312825_1509692566019526_964392899661426696_oThere is something so fun about wearing a boa or bowtie, but often, it’s totally inappropriate to do so in public. Well this Saturday you have your chance to bar hop around town wearing those very accessories. In fact, they are provided to you as part of the ticket price for this weekend’s inaugural Boas & Bow Ties Bar Crawl. Cool! Better yet, this event is a benefit for the Juvenile Diabetes Research Foundation. Love when having fun and giving back are a package deal!

How did this event come about? Organizer Samantha Redden explains, “The Dayton Advisory Council for the Juvenile Diabetes Research Foundation wanted to do an event that would bring attention to Type One Diabetes and the need for a cure. A pub crawl is a fun way to bring education and awareness to not only to the people attending, but also the general public that will be out in the Oregon District that evening. I’m hoping people will stop us and ask why we’re dressed in blue. That will provide an opportunity for us to explain what type one diabetes is and what JDRF is doing to find a cure. We are so excited for this event and the support we’ve received from the Dayton community has been absolutely amazing. It’s going to be a blast!”

The fun kicks off this Saturday, August 1st at Warped Wing at 4:30pm.658343309039705542
Ticket price includes:
•One boa or bow tie
•Boa & Bow Ties lanyard with crawl map
•One free drink at Warped Wing
•5 raffle tickets
•Drink discounts and specials at other bar locations

Cost is $20 in advance, $25 at the door. You can purchase tickets here. This event is for guests ages 21+ only.

Route includes: Warped Wing, Toxic Brew Company, Trolley Stop, Lucky’s Taproom & Grill, and Blind Bob’s

Wear your JDRF blue for your chance to win our “best dressed in blue” prize, two tickets to see the Blue Man Group, which will be offered along with other fun contests and games!

 

 

1965 Prices Honored For Marion’s 50th Anniversary Mon, Aug 3rd

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Marion’s Piazza turns 50 this coming Monday and they’ve dug up their menu’s from 1965 and will be honoring those prices at all 9 locations.  Founder Marion Glass put his life savings into opening the original eatery at at 460 Patterson Road.  Now run by Marion’s son, Roger Glass,  Marion’s was ranked the #1 Independent Pizza Restaurant by Pizza Today Magazine.

10835290_1652861391614745_7188678299087726273_o

Marion’s announced the special anniversary pricing on their Facebook page:

 

We’re rolling back prices! Monday, August 3rd, come join us as we roll back to our 1965 opening prices! $0.80 for a small cheese! $2.50 for a large deluxe!! (Limit one menu item per customer, plus a salad, if desired. Call ahead ordering, half-baked pizzas, special requests such as light cheese or extra sauce, and pizzas split half-and-half will be unavailable.) We’ll also be featuring a limited menu for the day, so please be sure to check out the 1965 menu posted here for details. Dine in or carry out, no coupon necessary! Come join us for this classic Marion’s sale as we cap off our 50th anniversary celebration!”

5 Tips To Get The Most Out of Restaurant Week

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Restaurant Week is a great chance to sample some of the Miami Valley’s restaurants at a discount.  Each eatery puts out a menu of  3 course meal deals  It kicks off tonight, Sun, July 26th and runs through Sun, Aug 2nd. It’s also a  week that is traditionally busier than usual for many of the area eateries so here are our top 5 tips for getting the most out of your Restaurant Week Experience:

1.  Reserve Early

Popular Restaurant Week choices will be booked up quickly, so the sooner you get on the phone to make your reservations, the better. Reservations for dinner early in the week (Monday – Wednesday) tend to be easier to get than Friday and Saturday.
Some restaurants normally closed on Monday actual open up for Restaurant Week so be sure to check the restaurants website for specific information.

2.  Manage Your Expectations

It is Restaurant Week and most restaurants offer fairly limited choices on the Restaurant Week menu, so if you’re a very picky eater, it might not be the best option for you.  Menu’s are predetermined for price, volume and  ease of service, so don’t be surprised if substitutions aren’t possible.  Frequently, the Restaurant Week menu won’t include a restaurant’s “signature” dishes, but you can often order them a la carte if you’d really like to give them a try.  Some menu’s may actually differ from what’s listed here, due to product availablity.

3.  Understand the Price

The $20.15 – 30.15  prix-fixe meal doesn’t include beverages, tip or tax. Beverages can be a pricey up sell, so if you’re concerned about your budget, ask about prices before you order. On the other hand, since your meal is discounted, this might be the best time to splurge on a bottle of wine.  There are even a few restaurants that will feed 2 or the $25.15 price.

5.  Tip Your Server Well

Just because you’re getting a discount on your  dinner doesn’t mean that the waiter or waitress is getting a break on their rent this month, so tip generously if you get good service. This also goes a long way toward dispelling the myth that Restaurant Week diners are cheap and don’t understand proper restaurant tipping etiquette.

Here are the Menu’s from participated restaurants:

Amber Rose1502179_10153233624087177_4891903589543991436_o

Appetizers:

  • Reuben Dip
    Corned Beef, Swiss, Sauerkraut and Cream cheese with 1000 Island and Rye Toasts
  • Mushrooms
    Boursin cheese stuffed cremini mushrooms

Soup or Salad:

  • Watermelon Salad
    Served over mixed greens with vinaigreette, lime zest and feta cheese topped with fresh mint
  • Gazpacho
    Blended cucumber and honeydew chilled soup topped with crème fraiche

Entrees:

  • Stuffed Zucchini Perót
    Served with saffron infused orzo pasta $20.15
  • Blueberry BBQ Gouda Chicken
    Served with Cheesy Potatoes $25.15
  • Hand Cut New York Strip
    Served with molasses smashed sweet potatoes and a red wine shallot reduction $30.15

The Barnsider

July 26, 2014 thru August 2, 2015

Choose a Starter…

(choice of one)

  • Cup of Baked Onion Soup Au Gratin
  • Cup of Soup Du Jour
  • Petite Order of Onion Rings
  • Petite order of Fried Mushroom
  • Loaded Potato Cakes

Choose an Entrée…

(all entrees served with House Salad)

$20.14
(choice of one)

  • Cajun Fried Catfish with Red Beans & Collard Greens
  • Pecan Crusted Chicken with Grand Marnier Sauce and Grilled Asparagus

Or

$25.14
(choice of one)

  • Full Slab BBQ Baby Back Ribs with Sweet Potato Soufflé and Corn on the Cob
  • Cajun Shrimp Skewers with Red Beans & Collard Greens

Or

$30.14
(choice of one)

  • The Islander New York Strip with Grilled Asparagus
  • Blackened Mahi Mahi with Red Beans & Collard Greens

Choose a Finale…

(choice of one)

  • Our House Carrot Cake
  • Howie’s New York Style Strawberry Cheesecake

Bunkers Bar & Grill

Dinner for 2 – $25.15

Choice #1

  • Choice of appetizer to share
  • Traditional Pizza (Up To 5 Toppings)
  • Choice of any two desserts

Choice #2

  • Choice of appetizer to share
  • Choice of any two:
    • Chicken Chunks
    • Chicken Strips
  • Choice of any two desserts

Choice #3

  • Choice of appetizer to share
  • Choice of any two quesadillas:
    • Beef • Chicken • Cheese
  • Choice of any two desserts

Available Appetizers

  • Jalapeno Bottle Caps
  • Jalapeno Poppers
  • Birdies Nest
  • Fried Mushrooms
  • Pretzel Sticks
  • Poe Anna
  • Cheese Sticks
  • Potato Skins
  • Seasoned Fries
  • Loaded Fries

Available Desserts

  • Chocolate Cake
  • Lemon Cake
  • Cheesecake
  • Choice of:
    • Strawberry • Caramel • Chocolate

The Caroline1780057_10153164159813710_7477468591291146191_o

Summer restaurant week menu: July 27 thru August 1st

Choice of:

  • Glass of House wine
  • Soft drink
  • Craft Beer on tap
    • Guinness
    • Stella Artois
    • Bells Oberon
    • Fathead IPA

Choice of:

  • Tossed salad with choice of dressing
  • Caprese salad – fresh mozzarella, roma tomato, basil, balsamic reduction
  • Crab bisque – cream, sherry, lemon, old bay

Choice of:

  • Blackened Atlantic salmon over penne pasta with vodka tomato cream sauce. Garnished with Fresh vegetable du jour $25.15
  • 10 oz. Certified Angus beef top sirloin over garlic herb rice. Topped with cilantro-lime shrimp relish and marinated vegetables $28.15
  • 6 oz. Certified Angus beef filet mignon over roasted red pepper mashed potatoes and red wine demi- glace. Topped with bleu cheese crumbles $32.15

Choice of:

  • Triple chocolate cake with Bailey’s Irish Cream Ganache
  • Strawberries with Kahlua sauce

Carvers

Salad Course 

Your choice of Soup of the day or one of our Signature Salads

  • Romaine Salad ~ Bleu Cheese Crumbles, Bacon, Roasted Onions & Red Peppers in a Balsamic Vinaigrette Carvers Spinach ~ with Apples, Glazed Almonds & Dried Cranberries in a Honey Dijon Dressing
  • Mixed Baby Greens ~ with Goat Cheese, Glazed Walnuts & Cherry Tomatoes in a Pinot Noir Vinaigrette
  • Classic Caesar ~ Romaine tossed in a Caesar dressing, with toasted croutons and shaved parmesan cheese

And your choice of

Au gratin potatoes, baked potato, mashed potatoes, rice pilaf or roasted vegetables.

Three course entrees for $20.15

  • Prime Rib
    8oz herb crust, slow roasted
  • Tilapia
    Lemon Caper Butter, Garlic
  • Roasted Chicken
    Roasted Tomato, Garlic, Provolone

Three course entrees for $25.15

  • N.Y. Strip Steak
    11oz House blend seasoning, Hand cut
  • Filet Mignon
    6oz. House blend seasoning, Hand cut
  • Atlantic salmon
    Homemade BBQ sauce

Three course entrees for $30.15

  • Surf & Turf
    Hand cut 6oz Filet, topped with Shrimp Scampi
  • Mahi Mahi
    Blackened, Roasted Pepper Sriracha butter

Dessert Course

Crème Brûlée
Or
Strawberry Tart

Chappy’s   TAPROOM ONLY

2 Dinners for $35.15

STARTER

  • Each person gets choice of Chappys Spicy Tortilla Soup or Chappys House Salad

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Each person chooses 1:

  • 1/2 Slab Slow Smoked BBQ Ribs
  • 1/2 Smoked Chicken
  • Cajun Fried or Beer Battered Shrimp
  • Smothered Chicken Breast
  • Beer Battered Cod
  • Boneless Pork Chops – Beer Brined, Charcoal Grilled or Chicken Fried

SIDES

Each person chooses 2:

  • Cheesy Mashed Potato Casserole
  • Fresh Brentlingers Corn on the Cob
  • Old Fashioned Mac & Cheese
  • Fresh Southern Style Green Beans
  • Chappys Cowboy Beans
  • Seasoned Mixed Greens
  • Steamed Broccoli with Lemon Butter

DESSERT

  • Chappys Chocolate Texas Sheet Cake with Creme Anglaise and Macerated Berrys.

Chappy’s Social House

Starters

  • Purée of Brentlinger corn with coriander and citrus
  • Heirloom tomato salad with grilled tomato vinaigrette, bacon lardons, housemade-smoked mozzarella and arugula

Entrées

  • Cajun fried shrimp with jalapeño-mint relish and cheddar grit cake with roasted corn
  • Grilled skirt steak with red wine reduction and potato-fennel hash
  • Grilled pork chop with ancho-lime butter and creole potatoes

Dessert

  • Chocolate sheet cake with creme anglaise and macerated berries

Christopher’s Restaurant

Classic Menu $25.15
Vegetarian Menu $20.15

First course

  • Canja
    • Classic: a chicken broth soup with rice, tomatoes, carrots and chopped ham
    • Vegetarian: a vegetable broth soup with rice, tomatoes, carrots and chopped tofu

Main course

  • Classic: Brazilian Chicken with Coconut Milk
    Ed hill farms free range chicken spiced with Brazilian blend, pan fried and topped with a coconut milk and tomato reduction over a rice pilaf.
  • Vegetarian: Brazilian Cauliflower Steak
    A thick cut cauliflower wedge cooked with Brazilian spice blend, and topped with coconut milk and tomato reduction over a rice pilaf.

Dessert

  • Brazilian Chocolate Cake
    A rich chocolate cake with a coconut and cream middle and a strawberry topper

Figlio

Celebrate with a 3-course meal for $20.15 (plus tax, bev and gratuity).

First Course1655179_10151848016911330_232766539_o

  • Peasant Salad
  • Crab and Corn Chowder or
  • Balsamic Salad

Second Course

  • Goat Cheese/Pistachio Pizza with Local Honey
  • Pesto Chicken with Feta Pizza
  • Wild Mushroom Pizza
  • Seafood Diablo Pasta
  • Roasted Red Pepper and Chicken Pasta
  • Tomato, Basil, Mozzerella Pasta

Third Course

  • White Chocolate Crème Brulee
  • Peanut Butter Ice Cream Pie
  • Tiramisu

The Hawthorn Grill

$25.15

We’ll be offering our Summer Restaurant Week Menu Tuesday, July 27, 2015 – Saturday, August 1, 2015

Choose One Option from Each Course

Appetizers

  • House Salad*
    100% Pure Maple Vinaigrette, Spinach, Spiced Pecans, Red Onion, Dried Cranberries
  • Tomato Pie
    Farm Stand Tomatoes, Feta, Provolone, Fresh Basil, All Butter Pastry Crust
  • Chilled Cucumber Avocado Soup*
    Cucumbers, Avocado, Buttermilk, Tomato-Avocado Salad

Entrées

  • White Wine Braised Pork*
    Oven Roasted DuBreton Pork Shoulder, Mashed Potatoes, White Wine Gravy, Mixed Vegetables
  • Shrimp & Grits*
    Sautéed Shrimp, Bacon & Spinach, White Cheddar Grits
  • Summer Risotto*
    White Wine Risotto, Fresh Sweet Corn, Roasted Cherry Tomatoes, Grilled Red Onion, Roasted Red Pepper, Parmigiano-Reggiano, Balsamic Glaze

Desserts

  • Brown Butter Blondie
    Spiced Pecan Crumble, Vanilla Ice Cream
  • Warm Chocolate Cake*
    Grey Sea Salt, Vanilla Ice Cream
  • Blueberry Peach Crumble
    Fresh Blueberries & Peaches, Graham Cracker Crumble, Homemade Buttermilk Ice Cream

* Naturally Gluten Free **Gluten Free with minor Substitutions/Exclusions

Hickory River Smokehouse

A 3 Course Meal for 2

-Appetizers (choose 1 each)

  • Homemade Texas-Style Chili
  • Seasoned Waffle Fries
  • Sweet Potato Fries
  • Onion Rings
  • Southern Style Okra

-Entrees

  •  2 Sandwich Plates each served with 2 Sides $20.15

or

  • 2 Dinner Plates each served with 2 Sides $25.15

or

  • 2 Smokehouse Combo 1 Plates (Ribs & 1 Meat) each served with 2 Sides $30.15

-Desserts (choose 1 each)

  • Homemade Cobbler (peach, cherry, blackberry, & apple)
  • Brownie
  • Big Cookie

Jay’s Seafood

$25.15

First Course

  • Gazpacho -or- Field green salad with fresh strawberries, feta cheese, toasted almonds in a jalapeno-strawberry vinaigrette

Second Course

  • Ruby red trout served over pearl pasta topped with mushroom sauce -or- Baby back ribs served with fresh corn and roasted red potatoes

Third Course

  • Strawberry Shortcake -or- Peanut Butter Pie with chocolate ganache

Kabuki

Kitchen Dinner for Two $25.15280454_2034488016647_1164065_o

  • Edamame
  • 2 house salads
  • 2 soups
  • 2 entrees (Dol Sot Bibimbop, Spicy Pork, Orange Chicken)

Sushi Dinner for Two $35.15

  • Edamame
  • 2 house salads
  • 2 soups
  • 3 Specialty Sushi Rolls (excluding Lobster Roll)

Lily’s Bistro

Tues 7/28–Sat 8/1
*No Restaurant Week Menu Sunday, August 2*

Starters: choose one

  • Chef’s soup of the day
  • Pickled zucchini sticks, breaded and fried served with cucumber-yogurt dip
  • Greek salad with locally-grown bibb lettuce, orzo, tomatoes, cucumbers, olives, and feta in herbed greek vinaigrette

Entreés: choose one

  • Moroccan veggie grill: seasonal vegetables with chilled cous cous, drizzled with charmoula and raita (can be prepared vegan)
  • Pan seared salmon with sriracha-soy glaze, served over chilled coriander-ginger soba noodles with a carrot, ginger, and sesame spicy slaw
  • Baked chicken enchilada casserole stuffed with local, free-range chicken, poblano peppers, cream cheese, and cheddar cheese, served with spanish rice and topped with sweet corn-salsa fresca

Desserts: choose one

  • Flourless dark chocolate torte with cayenne ganache
  • Housemade carrot cake ice cream with rum soaked raisins
  • Grilled peaches with goat cheese-almond stuffing and balsamic reduction
$25.15 per person plus tax + gratuity

McGILLICUTTY’S PUB

$20.15 MENU FOR TWO INCLUDES:

ONE OF THE FOLLOWING APPETIZERS WITH YOUR CHOICE OF DIPPING SAUCE:

  • BREAD/PRETZEL STICKS
  • MOZZARELLA STICKS
  • POTATO SKINS

and

  • TWO SIDE SALADS WITH YOUR CHOICE OF DRESSING

and

YOUR CHOICE OF ONE OF THE FOLLOWING ENTREES:

  • 13” PIZZA (your choice of toppings)
  • 20 WINGS
  • (2) OF OUR ½ SUBS OR SIGNATURE SANDWICHES
    (with potato chips and pickle spear)

Meadowlark

25.15

First Course

  • Tostadita with Green Chorizo, Shrimp, Tomatillo and Cilantro

Second Course

  • Beet and Cucumber Salad with Tahini Sauce

or

  • House-smoked Salmon with Grilled Zucchini, Capers, Breadcrumbs and Fennel Seed

Third Course

  • Whole Split Charred Eggplant piled with Roasted Vegetable Tabbouleh, garnished with Spiced Tomato Vinaigrette and Yogurt Sauce

or

  • Hand-cut Roasted Pork Rack Chop with Smothered Potatoes and Summer Vegetables

or

  • Fried Maine Haddock with Cowboy Caviar and Mashed Potatoes

Dessert

  • Grilled Ripe Peach with Blue Cheese Crumble

or

  • S’mores in a Jar

or

  • Cream Cheese Tart with Ohio Cherries

The Melting Pot11709664_10153428522524590_1506445311896968191_n

The first option will be 3 courses for $20.15 per person.

The cheese they will get a choice between the cheddar or the fiesta.  Salad will be their choice between the house or California salad. Then it will be their choice of chocolate.

The second option will be for $25.15 per person and will be 4 courses.

The cheese, salad, and chocolate options are the same as the first option and they will also get an entree which includes chicken, shrimp, and teriyaki-marinated sirloin with the court bouillon cooking style.

El Meson

First Course

  • Sopa – Solmorejo
    A traditional Spanish (chilled) Soup with a tomato base topped with Jamon Serrano (ham) and Hard Boiled Eggs

Or

  • Ensalada de Casa House Salad
    Mixed Greens / Cucumber / Tomato / Cilantro / Onion with a Tropical Mango Vinaigrette

Second Course (Select 1)

  • Peruvian Peanut Chicken
    Stir fried chicken with peanuts, soy sauce, and ginger
  • Pork and Pineapple Skewers
    Grilled with sweet red peppers and a glaze of Caribbean Jerk Sauce
  • Grouper Romesco
    Sautee filet of grouper topped with an almond and paprika sauce

*All above served with Jasmine Rice and Cruciferous Vegetable Slaw with a Ginger Orange Sesame oil dressing

Third Course

  • Chocolate 3 Milk Cake

$25.15

*beverages, tax, and gratuity not included. $1 of each meal will be donated to a charity. *Dine in only.

Nibbles

3 courses – $25.15

Not Entrees
(Select One)

  • Fried Green Tomatoes
    fried crisp and served with goat cheese, tomato-bacon jam, and smoked tomatoes
  • Mixed Greens Salad
    Summer greens with feta, walnuts, apples, and balsamic drizzle
  • Zucchini Ribbon Salad
    with shaved parmesan, lemon vinaigrette, fresh herbs, toasted sunflower seeds, and diced tomato

Entrees
(Select One)

  • Creole Shrimp & Grits
    Succulent shrimp, simmered in a spicy Creole sauce and served over creamy grits
  • Housemade Pasta Ribbons
    in a sweet corn bisque sauce with basil, smoked tomato, and charred corn
  • Petite Prime Aged Strip Steak
    with Bourbon-braised onions, chili-spiced crispy sweet potatoes, and creamy dill cucumbers

Desserts
(Select One)

  • Maria’s Famous Brownies
    rich espresso, chocolate & walnut brownies, with bittersweet fudge sauce & house-churned ice cream
  • Cookies and Ice Cream
    house-made ice creams with fresh butter cookies
  • Blueberry-Buttermilk Cake
    rustic cake baked with fresh blueberries, topped with fresh whipped cream

Nick’s

2 meals for $20.15

Appetizer to Share

Choice of one fried veggie

Award winning Mushrooms
Award winning Fried Green Tomatoes.
Cauliflower
Onion Rings

Entree’s w/choice of one side

  • USDA choice N.Y. Strip with a bleu cheese butter crust on a bed of Nicks house made onion straws.
  • Santa Fe Grilled Chicken Breast with black bean and corn salsa topped with queso blanco sauce.
  • Bourbon Glazed Salmon * Bourbon-Glazed seasoned,char broiled Fresh Atlantic Salmon on a bed of Garlic- Herbedmashed potatoes.

Sides

  • Mashed Potatoes, Baked Potatoes, Green Beans, Dinner Salad, Coleslaw, French Fries and Sweet chips.

Dessert to Share

  • Home made Amaretto strawberry short cake

PASHA GRILLfilename-img-4943-jpg

3 Course Meals for $20.15

Starters

  • COLD APPEETIZERS | SOUPS| SALADS
  • HUMUS | LENTIL SOUP | HOUSE SALAD
  • EZME | CHICKEN VEGETABLE SOUP | SHEPHERD SALAD
  • BABAGANUSH
  • HAYDARI
  • PILAKI
  • TABULI (KISIR)
  • EGGPLANT W/ SAUCE

ENTREES

  • ADANA KEBAB
  • DONER KEBAB
  • CHICKEN KEBAB
  • CHICKEN ADANA KEBAB
  • KOFTE KEBAB
  • KARNIYARIK
  • LAHANA SARMA
  • CHICKEN DELIGHT
  • DONER SPECIAL
  • MUSAKKA
  • VEGETERIAN MUSAKKA
  • VEGETABLE STEW
  • VEGETABLE STEW WITH LAMB/CHICKEN
  • FILLET OF TILAPIA

DESSERTS

  • RICE PUDDING
  • ALMOND PUDDING
  • CHOCALATE PUDDING

P.F. Changs

$25.15 PER PERSON
JULY 26TH – AUGUST 2ND

FIRST COURSE

Choose one

  • CUP OF EGG DROP SOUP
  • CUP OF HOT & SOUR SOUP
  • SECOND COURSE

Choose one

  • CALIFORNIA ROLL *
  • HAND-FOLDED CRAB WONTONS(4)
  • CHANG’S LETTUCE WRAPS
    Chicken or Vegetarian
  • CHANG’S SPARE RIBS
    BBQ or Rick’s Northern-Style

THIRD COURSE

Choose one

  • CHANG’S SPICY CHICKEN
  • KUNG PAO CHICKEN
  • ASIAN GRILLED SALMON *
  • ORANGE PEEL SHRIMP
  • HUNAN-STYLE HOT FISH
  • PEPPER STEAK
  • MONGOLIAN BEEF
  • MA PO TOFU

DESSERT

Choose one

  • BANANA SPRING ROLLS
  • SWEET VANILLA CREAM WONTONS(2)
  • CHOCOLATE RASPBERRY WONTONS(2)

*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

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Choice of:

  • A glass of house white wine (chardonnay, pinot grigio, or white zinfandel) or red wine (chianti, merlot, cabernet sauvignon).
  • pint of draft beer (Peroni, Warped Wing Barn Gang, Sam Adam’s Summer, Blue Moon, Guinness)
  • Soft Drink

1st Course:

  • Mixed green salad tossed with our signature garlic basil house dressing.

2nd Course (choice of)

  • Baked Cannelloni: Fresh pasta rolled around a combination of meats, herbs, and cheeses. Baked and topped with tomato basil sauce. ($23.15)
  • Chicken Florentine: Boneless breasts of chicken with garlic cream sauce, fresh sauteed baby spinach, and fontina cheese, Served with slow cooked Marsala button mushrooms. ($23.15)
  • Fettucine tossed with portobello mushrooms and basil pesto pomodoro sauce. ($20.15)

3rd Course (choice of)

  • Cannoli: Flaky pastry roll filled with sweetened ricotto cheese, pistachios, candied fruits, and chocolate.
  • Vanilla Ice Cream with Caramel Rum Sauce

SALAR

First Course:

  • THE SALAR
    SPRING MIX SALAD GREENS, ROASTED GOLDEN BEETS, ROASTED PEPPERS, PARMESAN FLATBREAD CROUTON, WITH SMOKED ONION VINAIGRETTE
  • ARUGULA AND GOAT CHEESE SALAD
    SPICED WALNUTS AND HOUSEMADE WINE JELLY VINAIGRETTE
  • CHICKEN CHICHARRONES
    MARINATED CHICKEN THIGH STRIPS SERVED WITH A LIME, CILANTRO, YELLOW PERUVIAN CHILI PEPPER SAUCE
  • WHITEFISH FRITTERS
    SERVED WITH HOUSE-MADE AIOLI SAUCE
  • SOUP DU JOUR
    CREATED IN-HOUSE FROM SCRATCH

$25.15 Selections:

  • PECAN AND SAGE ENCRUSTED SALMON
    SERVED WITH CHARDONNAY AND SAFFRON SAUCE, YUCCA PURÉE AND HARICOT VERTS
  • CHICKEN SKEWERS
    CHICKEN BREAST MARINATED IN PANCA CHILIES, GRILLED AND SERVED ON A BED OF LIMA BEAN PURÉE, WITH MASHED POTATOES, SAUTÉED SPINACH AND CHIMICHURRI SAUCE
  • PORK FILET MIGNON
    GRILLED AND TOPPED WITH SWEET NEW AGE WINE, PERUVIAN PURPLE CORN JUICE AND DRIED CHERRY SAUCE ON A BED OF ROASTED PURPLE CABBAGE AND MASHED POTATOES
  • CARIBBEAN TILAPIA
    JAMAICAN JERK SEASONED SEARED TILAPIA, ACCOMPANIED BY WILD RICE, TRI-COLORED CARROTS AND TOPPED WITH MANGO SALSA

$30.15 Selections:

  • SEARED SCALLOPS
    3 U-10 SCALLOPS OVER YUCCA PUREE WITH SOY AND BROWN SUGAR SAUCE, ROASTED MUSHROOMS, CRISPY SHALLOTS AND SAUTEED SPINACH
  • FILET MIGNON
    GRILLED AND TOPPED WITH GORONZOLA BLEU CHEESE SAUCE, BACON HER ROASTEDCHERRY TOMATOES AND PARMESAN SAFFRON RISOTTO
  • MACHU PICCHU PORK CHOP
    MARINATED AND GRILLED 14 OZ PORK CHOP TOPPED WITH SPICY ROCOTO CHILI JAM SERVED WITH BROCCOLINI AND ROASTED RED POTATOES

DESSERTS:

  • Tres Leches
  • Mango Mousse

Season’s Bistro in Springfieldseasons_0

course 1:

  • caprese tower

or

  • cup of pineapple gazpacho

course 2:

  • coffee encrusted flank steak with gorgonzola cream sauce…30.15

or

  • summer vegetable risotto…20.15

course 3:

  • summer fruit shortcake

or

  • chocolate tres leche cake

Sunrise Cafe

Appetizers

  • Bourbon-Glazed Pork Belly, Sweet Corn and Tomato Salad Tender, crispy bourbon glazed chunks of pork belly, local sweet corn and cherry tomatoes with fresh basil, mint and olive oil
  • Proscuitto and Basil Wrapped Peaches with Balsamic Syrup Need we say more…
  • Sesame Green Bean Salad A local mix of beans blanched until crisp tender with cabbage and a touch of red onion with a sesame seed dressing.

Entrees

  • Summer’s Bliss Sirloin with Prosciutto Risotto A silky 5oz wagyu sirloin grilled to perfection and topped with our house “bliss mix” of halved cherry tomatoes, fragrant fresh marjoram, garlic and extra virgin olive oil. Served with our creamy risotto infused with diced prosciutto, parmesan and local greens. 25.15
  • Scallops with Fried Green Tomatoes and Watermelon-Chipotle Jam Wild caught sea scallops are seared until opaque and tender then served on a purple cauliflower puree and crispy fried green tomatoes. Topped with a sweet, smoky and spicy reduction of local watermelon, organic sugar and fragrant chipotle peppers. 30.15
  • (v)Southerin’ Succotash Looney Toon references aside. It’s a steaming bowl of fresh sweet corn, local potatoes, Ohio grown organic black beans, local greens, local beans, onions, carrots, celery and garlic. Given a southern spin by flambéing with bourbon, sprinkled with Old Bay seasoning and a dash of Tabasco. 20.15

Desserts

  • Peach Cobbler with Vanilla Ice Cream
  • Chocolate Flourless Hazelnut Torte
  • Michigan Cherry Pie

Sweeney’s

Appetizers

  • Southwestern Salmon Patty
    Organic Scottish Salmon combined with Black Beans, Corn and Green Onions topped with house-made Chipotle Pepper cream sauce
  • Peal and Eat Shrimp
    5ozs. Old Bay and Beer Poached Cold Extra Large Shrimp with house -made Cocktail sauce and lemon
  • Norwegian Smoked Salmon
    Norwegian Smoked Salmon with Toast Rounds, sliced Cucumbers and Dill Cream Cheese
  • Battered Vegetables
    A mixture of Zucchini and Cauliflower battered and fried to a golden brown, served with Thai Chili dipping sauce

Soups and Salads

  • Sweeney’s Famous House-Made New England Clam Chowder
  • House-Made Fresh, Spicy Shrimp Gazpacho
  • Asian Spinach Salad
    Fresh crisp Spinach tossed with sliced red onion, toasted almonds, mandarin oranges and an Asian Sesame Ginger Dressing
  • Grilled Marinated Vegetable Salad
    Marinated Zucchini, Summer Squash, Artichokes and Red Peppers grilled, served cold and topped with house-made Balsamic syrup

Entréeso

  • English Style Fish and Chips
    Fresh Atlantic Day Boat Cod hand battered and deep fried, served with Sweeney’s Pub Fries
  • Sweet and Spicy Salmon
    Grilled 5oz fresh-cut Organic Scottish Salmon fillet topped with Roasted Pineapple and Habanero glaze, served with brown sugar sweet mashed potatoes
  • Cajun Jambalaya
    Extra Jumbo Shrimp, Paul Prudhomme’s fresh Andouille Sausage, sautéed Chicken, Peppers and Onions in a house-made Classic French Cajun white sauce over Red Beans and Rice
  • Filet Oscar “Sweeney’s Style”
    Sweeney’s signature Crab Cake topped with a 4oz USDA choice Filet Mignon, Asparagus and house-made Béarnaise sauce

Double Takes not valid this week

The Wellington Grille

Course 1

  • Baby Arugula with Pumpkin Seeds, Dried Cherries, Aged Goat Cheese and Honey Tarragon Vinaigrette
  • Soup

Course 2

  • Salmon Vindaloo
    Curried Vegetable & tomato stew with Barley and Anchovy Caper Aioli $30.15
  • Pork N Grits
    Fried Prime Pork Loin with Cheddar Grits
    Braised Savoy Cabbage & House Made Pickles $25.15
  • Roasted Half Chicken
    Roasted Red Pepper, Green Olives & Tomato Jus
    Roasted Brussel Sprouts  $20.15

Course 3

  • Blue Berry Cobbler
  • Triple Chocolate Brownie ala Mode
Wheat Penny

Wheat Penny Restaurant

First Course

  • Green Gazpacho

Second Course

  • Spicy Asian Melon Salad with seasoned Ground Beef, Cucumbers, Peanuts and Charred Chile Oil

or

  • Greek Hand Pie filled with Greens, Herbs and Feta

Third Course

  • Crispy-Breaded Pork Milanese with Peach and Salami Salsa, Hot Honey, Polenta and Broccolini

or

  • Handmade Fettucine with Texas Gulf Shrimp, Spinach, fresh Sweet Corn and Basil

or

  • Grilled Tofu and Vegetable Brochette with Quinoa-Almond Pilaf and Housemade Harissa Sauce

or

  • Chicken Scarpariello – Chicken Thighs roasted with sweet, poblano and pickled peppers and Italian chicken sausage

Dessert

  • Salt and Pepper Fudgesicle with Toasted Coconut and Peanuts

or

  • Peach Shortcake with Raspberry Sauce

or

  • Chocolate Nemesis (flourless cake) with Whipped Cream

or

  • House-made Peanut Butter Ice Cream with Kahlua Caramel Sauce and Coffee Honey Crunch (oh yeah….this dessert just happens to be vegan!)

Zetland Street

$25.15

Choose ONE (1) dish per group.

Appetizers:

  • 11102856_982039635147709_8861934940162581206_n-1Our House salad w/ your choice of dressing
  • Wild Rice Pancakes w/ roasted tomato aioli.
  • Mushrooms, goat cheese, wild rice.

Entrees:

  • Grass-fed filet, with local mushroom demi, Irish cheddar mashed potatoes, and sautéed broccolini
  • Citrus-roasted Ed Hill chicken with quinoa and lima bean salad, grilled asparagus
  • Basil soba noodles with fire roasted red pepper sauce, local vegetables and hazelnuts.

Dessert:

  • Mini Pavlova with whipped cream & fresh fruit
  • Fruit Griller with coconut, mango sorbet & passion fruit drizzle.

McGillicutty’s: The Greatest Breadsticks in the World

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The Best Breadsticks in the World are at McGillicutty’s, but get a side of garlic butter for dipping

The waitress brings the overflowing basket of breadsticks to the table, still steaming…. Then the look….. you glance at the others at the table.  Should you grab a piece and risk being seen as rude?  Do you pause and risk not getting one of the best breadsticks in the world?  These are the kind of problems you will face at McGillicutty’s.

A popular Kettering icon, McGillicutty’s has always been known for their food and libations.  Let’s face it, it’s bar food, and McGillicutty’s has some of the best in town.  Whether it is Tuesday Night Trivia night, or lounging after a Softball game, it is the perfect place for a laid back Food Adventure.

For decades, the Food Adventures Crew has been hitting up McGillicutty’s for good eats, and here is the full scoop on this pub.

 

HERE’S THE SKINNY:

The Mega Mug at Mcgillicutty’s – They had ’em first !

— The Kash family has been running McGillicutty’s since the early 1990’s, and are some of the friendliest hosts around.

— The location at 1980 E. Whipp Rd. was a former Noble Roman’s restaurant in the 1970’s and 80’s

— The smell of pizza dough hits you as you walk into the door, and the low key atmosphere is great.  We know it is a family friendly tavern, but we prefer slinging back some drinks and grub with the adult crew.

— A solid group of regulars support the place from dart leagues to Tuesday Trivia (the best in town), and Sunday night Karaoke.

— They dont use deep fryers, they use pizza ovens to bake their menu items.  The result is some inventive and delicious ways to enjoy various traditional favorites.

— Known for festival involvement, another big day for McGillicutty’s is St Patricks Day !  They go bananas on that holiday….

 

What is the best of this extensive menu?  We’ve got the answers after years of research.  Without further delay, we present our patented MUST EATS of McGillicuttys !

 

MUST EATS:

— PRETZELSTICKS (BREADSTICKS): When we say must eat, we mean it here.  These are the best breadsticks we have ever tasted.  Here is secret #1.  They are called pretzelsticks on the menu, which means they are lightly salted.  Secret #2 is that you must try them with the garlic butter sauce or the cream cheese sauce.  Sure the nacho sauce is good and so is the marinara, but the garlic butter and the cream cheese are the top 2, no doubt.  You won’t see these tips anywhere else, because nobody else knows about them, except you.  Aren’t you glad to be our partners in food?

 

The Pepperoni Pizza from McGillicutty’s is where it’s at

— THE PEPPERONI PIZZA:  The pizza is the key.  Thin crust, square cut Dayton style pizza.  The sauce give McGillicutty’s it’s unique taste as does the cheese and the taste of the crisp dough edges.  Deluxe pizzas are great, and loaded toppings are wonderful, but for some reason we keep coming back to the basic Pepperoni as our favorite.  WARNING: the pizza is served ultra hot and we fight the urge and still burn our mouth from time to time.  So.. beware !

 

— THE MEGA MUG: Long before Mexican restaurants or any other bar had the huge mugs, McGillicutty’s had the MEGA MUG.  These 34 ounce mugs are perfect for ice cold draft beers, and MEGA MONDAY’s means they are only $3.50 for domestics.  No matter what day it is, get a  Mega Mug of draft beer with your pizza and breadsticks.  So good, so cold, so thirst quenching…

 

Teezers are Long Tater Tots Stuffed with Jalapeno Cheese

— THE TEEZERS:   Tater Tots with spicy cheese inside.  A perfect opening to a McGillicutty’s visit. We have had others, but not like these.  Maybe it is because they bake them instead of deep fry them.  Maybe it is jalapeno cheese inside.  Whatever the reason, we can’t stop eating these bad boys with a side of cream cheese!

 

— THE ITALIAN STEAK SANDWICH: Served in a basket with chips, you can get a half or whole sandwich.  It is a cube steak with cheese and pizza sauce.  They added onions & banana peppers, all on a hoagie bun.  For some reason the combo is a perfect sandwich after a Softball game, or for watching a sports event.

 

— THE  WINGS:  These are broiled, not fried, so they may be an acquired taste.  Still, get them well done and get the Buffalo Hot sauce and you should be good.  Different enough to try, and good enough to keep ordering.  The Buffalo sauce is the best option here.  We order them extra crispy, plain and dip the wings in the hot sauce.

 

The Philly Cheesesteak from McGillicutty’s, this is just a half, order yours whole with extra mayo

HONORABLE MENTION to the PHILLY CHEESESTEAK SANDWICH at McGillicutty’s.   It s nicely flavored shaved beef on a hoagie roll.  Asking for a dash of extra mayo is the secret to this one.

 

Did those peak your interest?

Next time when you are hungry and thirsty, try McGillicutty’s on a warm summer day, and even enjoy their parking lot patio.  Casual drinks, casual grub and a sports tavern atmosphere is the appeal here.  And you must order the GREATEST BREADSTICKS IN THE WORLD !  You may just even see the Food Adventures Crew inside with a Mega Mug and a pizza!

Want some more inside scoop on Dayton area eateries?  Then join Chef House, The Big Ragu and Hungry Jax on Facebook HERE ! We are not food critics, we just love to eat !  We visit a restaurant many times before we write a feature article.  We don’t go to a place one time and then rate it, that’s an insult to you, the reader.  No stock photos here.  Look for the most reliable, complete and informative reviews from Dayton’s fave foodies, Food Adventures!

Join us on Instagram: #dayton_foodies

Follow us on Twitter: @food_adv

Broiled Wings from McGillicutty’s – never deep fried

 

 

 

 

 

 

 

 

 

 

 

 

 

Outside McGillicutty’s on 198o E. Whipp Rd

 

 

 

 

 

 

 

 

 

 

 

 

 

Italian Cheese steak – the pizza sauce makes it.. We know, we eat it a lot

Pizzas here are phenomenal

Mega Mugs of Blue Moon Beer

Family Friendly Pub

At the bar

Opening hour

Tall Mugs – even of pop

Laid back, casual

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Breadsticks – actually listed as PRETZELSTICKS on the menu

Battered Pickles

The Cheeseburger isnt bad

Potato Skins at ‘Cuttys

Mushroom and Pep

Up close pizza money shot

The Breadsticks we all know and love

Making Pizzas since the early 90’s and knocking it out of the park

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

A Finer Diner Has Opened At Wayne & Fifth Street- The Corner Kitchen

By

ChefJackAs I was walking into the newly remodeled Fifth Street business, memories of Sloopy’s, the Tiki Bar and Pulse, all businesses that had inhabited this space, came to mind. Yet, once inside the door, is was hard to believe I was in the same space.

The transformation into a modern, yet warm eatery with an open kitchen is a welcome addition to the corner of 5th Street and Wayne Avenue in the Oregon District. Owned by partners in life and business Chef Jack runs the kitchen while Natalie Skilliter is the General Manager. The Corner Kitchen will be open for dinner and drinks Tuesday through Saturday and seats 60 with an additional 14 seats at the bar as well as patio seating.

Yesterday a few of us had the pleasure of experiencing the tasting menu, a 5 course menu available for FullSizeRender 4$34 per guest. As any good restaurant often does, we were treated to an Amuse Bouche (a bite sized treat sent out by to give you a glimpse of chef’s approach to the art of cuisine). So our meal began with avocado tomatillo salsa bruschetta garnished with a bright radish slice paired with JCB Brut Rose, a light sparkling blend of chardonnay and pinot noir grapes from the Burgundy region of France ($12 glass on the menu). You can add the wine pairings to the tasting menu for an extra $24 and if you enjoy wine, do it! The pairing are very well thought out and include some very nice wines I would have never tries on my own, that I really enjoyed!

FullSizeRender 3The tasting menu begins with a Fish Taco, a long thin slice of halibut, nestled in a bed of cabbage, dressed with a habanero aioli with onion salsa. The Reverly Riesing ($11/glass) was a refreshing choice and surprisingly not too sweet.

Next up was the BLT, which is a perfect example of why the Skilliters call this place a Finer Diner. As Natalie shared with us, ” it’s your favorite comfort food, FullSizeRender 2but taken up a level.” The B in our open faced sandwich was a wonderful piece of braised crisp pork belly, served on bibb lettuce with a tomato jam, paired with a Vina Eguia Tempranillo from Spain.

The third course, Rigatoni Boo Boo, which Chef Jack explained is a pasta dish that incorporates Natalie’s love of peas, and named after his nickname for his wife, Bo Boo (Jackson is his nickname). A spicy tomato meat sauce served with a dollop of ricotta and sweet peas was tasty with just a slight bit of heat. It was paired with a lovely red Filomusi Guelfi, Montepulciano ($11 glass).

The Meat of the tasting FullSizeRendermenu was a NY Strip topped with an amazing Cognac Peppercorn Cream Suce served on a bed of mashed potatoes, accompanied by haricot vert, with a hearty glass of 2010 Rebound Rhone Blend from Napa ($59 bottle) which will be available exclusively at Corner Kitchen, as only 210 cases were made this year.

A perfect little ending to a successful tasting menu was the lighter than air Chocolate Mousse, served with housemade whip cream in a delightfully dainty tea cup with a Hietiz Cellar, Ink Grape Port.

And while I was totally captivated by the art being served up on the plates, I did notice the art on the walls, created specifically for the restaurant by sculptor Landon Crowell, a Dayton native, who traveled the world and was lured home by a position at Wright State University. Natalie gives credit to Eva Buttacavoli, DVAC’s Director for making the introduction and explained how she felt Landon’s work partnered so well with their concept. Simple basic statement pieces.

Monday Night Wine, Appetizer & Pasta Buffet at Giovanni’s

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appetizerWine lovers and foodies, this Monday night Giovanni’s, located at 215 W. Main Street in Fairborn, are opening their doors for a special night of food and wine.  Tickets are $35 (plus tax and gratuity) and guests will have the opportunity to sample many  wines. They will have over 75 wines to choose from and many will be offered for purchase at a discount.

There will be  two pasta stations for you to create your own pasta dish along with  appetizers like Mussels, Brushetta, Baked Caprese, Fig & Prosciutto Pizza, Marsala Chicken Wings, Prime Rib Skewers and Crab Cakes.

Some of the wines being  offered are from owner Tony Spaziani’s private collection from his trips to Italy include:

Il Poggione Brunello Di Montalcino 1997 11034405_819351851447813_5012994542280531838_o

Cantine Aurora Piemonte Moscato 2006

Fontanafredda Serralunga d’Alba Barolo 2007

Reservations are required and can be made by calling the restaurant at 937-878-1611.

Change Coming To Leo Bistro

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– The Dayton Art Institute’s Leo Bistro will receive a new look this summer, when Bernstein’s Fine Catering takes over management of the restaurant on August 7.

 

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Adam Baumgarten and Steve Bernstein, co-owners of Bernstein’s Fine Catering

“We’re excited to welcome Bernstein’s Fine Catering as our new manager for Leo Bistro,” says The Dayton Art Institute’s Director and CEO Michael R. Roediger. “They bring a wealth of experience and innovative culinary ideas to the Bistro. It’s been wonderful working with Elite Catering as Leo Bistro’s manager over the past two years. Renee McClure and her team have been an invaluable asset as we developed long-term plans for Leo Bistro. We look forward to continuing our partnership with Elite as a preferred caterer for events at the museum.”

 

Bernstein’s Fine Catering, one of The Dayton Art Institute’s preferred catering partners, has been serving the Dayton region since 1988. Bernstein’s is an owner-operated, full-service off-premise catering company that believes food is more than just a preference; it brings people together. With more than 25 years in the hospitality industry, Bernstein’s started with a simple goal: to provide exceptional food and outstanding service to the Dayton, Ohio area.

 

In 1988, Steve Bernstein opened the “Uptown Delicatessen” in Clayton, Ohio, a kosher style deli and restaurant that quickly gained a following.  Bernstein had previously worked for The University of New Mexico food service, The University of Dayton’s food service and other companies within the hospitality industry.  Soon after opening the “Uptown,” Bernstein hired Adam Baumgarten as a dish boy at the age of 15.  Baumgarten worked his way into food prep and eventually management upon graduating from the University of Pittsburgh.  In 2006, Baumgarten became a partner/co-owner in the business.

 

Zetland Street Hosts Ladies Lounge

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11220815_967247796626893_279782465859893524_nZetland Street is proud to present a monthly gathering for the ladies… The Ladies’ Lounge!!

Usually once a month, on a weeknight evening, for a night of fun, food and friendship!! Their desire is to create a space for local women, so that they can get to know each other, meet the community that surrounds them, and develop relationships that appeal to them, all while bringing a little more knowledge and hopefully FUN to their lives!  Bring a friend, or come solo. They will be bringing a different topic/event each month, so they hope to share a little bit of something for everyone.

This week they  welcome Lily Whitehead of Ohio Henna back for their July gathering, on Tuesday, July 21st.

Show off that summer tan (with an incredible, one-of-a-kind design, hand-drawn by Lily. Lily is bringing her clay 11205590_962636520421354_3396358138320000865_nand her brush, to share a gorgeous henna tattoo of your choice (or choose from one of Lily’s fabulous one-of-a-kind designs!) with you, on your skin of choice. This is a semi-permanent technique that will last approximately 7 days, fading slowly as it goes. Lily uses only the highest quality imported henna powder and skin safe ingredients in her henna paste mix.

There is a $15 charge to partake in the henna art, per person. Food and drinks will be available for purchase.

Please RSVP to [email protected] to reserve your spot today! They limit the spots to only TEN people have added a 2nd night this month on  Wednesday, 22nd, so please indicate which night you wish to attend. Zetland Street is located at 129 W. Franklin Street in Bellbrook.

Ohio Farmers Hop On The Beer Wagon

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conesThe little green flowers responsible for beer’s note of bitterness is attracting a whole new group of farmers to Ohio. More than 100 years ago hop growers populated the state, but between Prohibition and  growing problems with insects and mildew, the industry moved mainly to the Pacific Northwest.   But Ohio’s explosion of craft brewers in the last couple of years has attracted  hop farms to the area.

“The amount of growth in just the last couple of years is amazing,” said Brad Bergefurd, a horticulture specialist at Ohio State University Extension. “ Taking a 100-year-old crop and bringing it back to Ohio is awesome.”

Dave Volkman  of Ohio Valley Hops  grew produce for several years at his small 12-acre Maineville farm, and in 2011 planted his first hops crop after being inspired by a trip to Germany, which grows about 40% of the worlds crop last year. The United States grows about 34%, most of which is grown in Washington state.

Ohio State University Extension horticulturalist Brad Bergefurd,  has received grant funding to explore how to successfully grow hops in Ohio. Bergefurd’s goal is to help local growers supply the hops needs of the ever growing microbreweries that are sprouting up throughout the state. Currently about  $10 million annually is spent with out of state suppliers of hops.

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Krista Arthur and Amy Forsthoefel, 2 of the 3 owners of Little Miami Farms.

Ohio hops growers are on their way to meeting demand. Last year was the first time since Prohibition the state reported hops production: 100 acres planted and 30 acres harvested. In February, Ohio State University partnered with the Ohio Craft Brewers Association to put on a 2 day conference for hops growers this past February that was attended about 500 people.

One of those growers in attendance was Dayton’s own  Amy Forsthoefel, one of the three owners at Little Miami Farms. She shared with us how the Ohio Hops Growers Guild has formed to help the local growers network and learn from each other, as well as set quality standards that will make the Ohio market stand out in the beer world.  In their second growing season, Forsthoefel shares that “at this time they are only growing enough hops to sell to homebrewers, as their entire crop would not satisfy the needs of a brewery like Warped Wing.” Little Miami Farms has plans to continue to expand their hops crop and is even considering adding barley in future seasons.

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Dave Volkman of Ohio Valley Hops

“We want an Ohio variety that’s a little different and grows well here and sets Ohio apart,” Dave Volkman said, adding a few growers with horticulture backgrounds have begun experimenting.

Volkman, who is one of the guild’s directors, said the organization is working on a common definition of quality that meets Ohio brewer needs. Aside from being a stamp of approval and reassurance for hops buyers, the guild also is a resource for growers to learn, buy items for less in bulk and lobby on their behalf when necessary.

Another key ingredient to capturing the Ohio brewery market is hops processing, preferably pelletized. Many Ohio brewers have used fresh hops for seasonal brews, most use pellets because, in addition to a longer shelf life, they also provide flavor consistency.  While pelletized hops are in highest demand, Bergefurd and Volkman expect interest in fresh hops to grow this year after breweries had a successful run with the wet or green brews they made with fresh hops last year. Breweries usually make only a few barrels of a wet brew.

“It’s a newer craft brew that they couldn’t make four or five years ago,” Bergefurd said, noting the recipe requires the hops to be brewed within 24 hours of being picked.

“The plants typically take up to three years to mature, and for vines to develop their full flavor, but after that they can produce for up to 15 years”, according to Forsthoefel.    Hops plants grow upward of 18 feet, so a trellis system will need to be at least that tall and consist of a grid of poles, cables and a drip irrigation system.  This can be costly and time consuming to create, so plans for expansion must be balanced with income projections and the ability to harvest the plans in a timely manner.

Ohio has seen great camaraderie amongst farms and five farms have gone in together and invested in a mobile hops harvester, which can run between $12-20,000 and four have invested in a hops pelletizer, which costs about $15,000.  This spirit of teamwork will allow the industry to flourish in Ohio as the growers continue to claim their hops heritage.

1502512_773086962809924_1935679723560298274_nOn Saturday, July 25th the Ohio Hop Growers Guild is hosting an Open House, encouraging those interested in starting their own hop farms to visit and talk to growers.

Pre-registration is suggested to help the host hop yards anticipate how many visitors they will have.  This event is free; you can visit as many hop yards as time allows.
These are working farms, so please follow all signs for your safety and others.

Participating Hopyards:

 

 

Get Your Garlic On This Sunday!

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The Menus in concert for FREE Sunday at 5:30pm at Garlic Fest at 2625 County Line Rd !

 

The Menus in concert for free, 15 Food Vendors, Bocce Ball, Cooking Demos, and Beer.  Foodies and hungry people of Dayton, we proudly announce that Garlic Fest is ready for you this Sunday.  Dayton Most Metro and Food Adventures has the EXCLUSIVE SCOOP on food and timeline of the day!

This is the ONLY spot that will list EVERY food vendor and point you in the way of a great garlic loving time!

Come out……. it is in your breath interest !

 

HERE’S THE SKINNY:

— THE  2015 GARLIC FEST will be held at the Sons of Italy’s Bella Villa Hall at 2625 County Line Rd in Beavercreek

— The event is FREE & will be held from NOON – 8PM

 

FOOD AND TIMELINE:

The Spicy Olive Oil Company will be selling flavor infused Olive Oils, Balsamics and more

11:30am:  The Bocce Classic bocce ball tournament will be underway, and food vendors will be warming up their grills and kitchens.

 

FOOD VENDORS IN ALPHABETICAL ORDER (food booths will be open noon-8pm).

12pm NOON (Food & Beer will be available until 8pm)

1) THE AMBER ROSE RESTAURANT:  Look for the kings of comfort food, to throw a Lithuanian twist into Garlic Fest. Look for some Garlic Cheese Fries and a Mini Garlic Monkey bread creation.  It looks like owner Joe Castellano will be showcasing his Italian roots as well!

 

2) BRIXX ICE CO.: What is a festival without Brixx?  Chef and owner Chris Bhai always pushes the envelope while hitting home runs in taste.  His menu will have Grilled Wings tossed in your choice of sauces including Award winning Spicy Garlic, Sriracha BBQ, or Creamy Parmesan.  Also, look for an Italian Bologna Sandwich on Sun Dried Foccocia with Brixx Signature sauce.  Garlic Parm Chicken on roll and homemade kettle chips will please too..  The MUST EAT is Garlic Mortadella Mac N Cheese…(((BOOM)).

 

Brixx will be featuring their Spicy Garlic Wings

3) EL MESON:  The Latin food world will be well represented at Garlic Fest.  El Meson will feature their famous Paella, as well as their incredible food truck menu.  Their South American gourmet food is made with love, and you can taste it in every bite.  Served with incredible presentation, the food tastes even better than it looks.  Our Must Eats here are the Paella and Empanadas

 

4) GIOVANNI’S: The Italian pride of Fairborn is no stranger to garlic.  They promise to feature a Garlic and Gorganzola Stuffed Burger, and Garlic Pulled Pork Sandwich with Coleslaw, among other treats.  Our must eats here are the Italian Steamed Clams.  Chef Cassaundra Spaziani is bringing the good to the fest!

 

5) GYRO PALACE: How about a Middle Eastern spin on garlic?  Look now further than the masters at Gyro Palace.  They are featuring garlic hummus, chicken shawarma and falafel with garlic sauce.  Last but not least, their signature Gyros are MUST EATS, and will have a garlic Tzatki sauce. 

 

Mamma DiSalvo’s will be on hand with some garlic sauced pasta !

6) KOWALSKI HOTS: The NY Hot dog guy brings his cart to fest with a garlic twist… literally.  He will feature garlic butter breadsticks and a Garlic Dog with Sauerkraut option.  He will have his regular hot dog menu available too.  Try the Zweigel Red Hots with coney sauce or the Hoffmans brand White Hots with Hoffman’s Mustard &onions.  These are Big Ragu and Hungry Jax’s faves.   Thank us later.

 

7) MAMMA DISALVO’S RESTAURANT:  Nothing says garlic like Mamma DiSalvo’s.  They will be featuring a pasta dish with olive oil, tomatoes, sauce and GARLIC!  They may even add a little asparagus.  Whatever the dish, make sure you try the family restaurant that has stolen Dayton’s heart for over 3 decades!  Bobby DiSalvo’s pasta dishes are MUST EATS !

 

The Mohawk Burger from Mohawk Freestyle Grill

8) MOHAWK FREESTYLE GRILL:  Beijing Garlic Street Rolls are the special feature, a menu item you cannot get anywhere in the USA except Garlic Fest this Sunday.We love Chef Aaron and his big bites with big flavors.  Our MUST EAT here is the Mohawk Burger.

 

9) RITTER’S FROZEN CUSTARD:  He will have his regular, delicious menu available… a great choice in the heat!  Look for the incredible sundaes that Daytonians have come to know and love.   Our Must Eat is the Peanut Butter and Chocolate Sundae!

 

10) SCRATCH CATERING:  Ahh yes, the inventive vendor, Scratch Catering.  What do they have in store?  Well just one item will make your mouth water :  Flash Fried Sweet Garlic Chili Chicken tossed in Garlic Parmesan Aioli Roasted Pepper and Sweet Garlic “Masa Tots” with Drawn Garlic Butter.  Need we say more?  When Chef Matt Hayden is around, get ready for some damn good food.

 

The delicious Ritter’s Frozen Custard will be on hand !

11) SONS OF ITALY’S HOLY CANNOLI BOOTH: It is like bigfoot, because not many have seen the Holy Cannoli.  It is a cannoli dipped in a guarded recipe of batter.  The cannoli is then deep fried until crisp.  It is warm, it is gooey, it feels like you’re breaking the law.  Come walk on the wild side and try a holy cannoli, or just try a regular cannoli .. you really can’t go wrong.

 

12) SWEET P’S HANDMADE ICE POPS:  Perfect in warm weather, look for the one time only dark chocolate garlic pops!  Handmade, hand crafted and one of a kind.  Try them, you’ll love them.  Our MUST EAT – the Nanna Cream pop!

 

13) TEXAS BEEF AND CATTLE COMPANY: A newcomer to the Dayton area, we are expecting some good brisket and pulled pork, offered in a garlic BBQ sauce !  We like the name and the swag, we are hoping for big things from this meat company!

 

14) THE SPICY OLIVE, OLIVE OIL STORE:  Flavor infused olive oils that you will not find anywhere else.  These oils and balsamics are some of Hungry Jax and Big Ragu’s favorite products on earth.  These incredible olive oils have kicked our cooking up a notch, and are must haves for your kitchen.  Look for the garlic lemon infused olive oil, along with many other garlic combinations.

 

Gyro Palace – Their gyros are the best with garlic Tzatziki sauce

15) VOLTZY’S:  The hamburger king of Dayton is here and he is sassy and garlicky.  Expect him selling some garlic burgers grilled with onions and topped with cheese.  As always, insults are still free. If personality was music, owner Rick Voltzy would be a whole brass band.

 

16) THE BUDWEISER BEER BOOTH:  The beer truck will be at the fest.  Come grab beer from noon-8pm, must be 21 and over.  ***Ask about buying a Garlic Fest Cup and saving money on refills.

 

2PM-4PM: ACOUSTIC MUSIC with DENNIS CHRISMAN.  Laid back music, with this local, talented musician is sure to be a treat.  Expect some classic rock and even a little country.

Oh, and there’s more at 2pm !

 

 

Try the White Hots with garlic sauce at Kowalski’s Hots

2:00PM: COOKING DEMO with “HUNGRY JAX” JACKIE SCANLAN:  This wife and mom of two, hails from Utica, NY and brings her own special influence to the Kitchen.  Growing up, this Italian girl was always in the kitchen and now as a mother, she is introducing her kids to culinary fun as well.   Jackie has written some published recipes and is a passionate cook who has often volunteered for the DLM School of Cooking/Culinary Center over the years.   She also part of Dayton’s favorite food blog, “Food Adventures.” Don’t miss her demo! Held inside the Bella Villa Hall, these free cooking demos will include step by step instructions to make some delicious eats with some highly guarded, secret recipes!

 

3:00PM: COOKING DEMO with CHEF JENN DiSANTO:  Here is your chance to see a pro at work!  Regarded as one of the best chefs in Dayton, Jenn owns her own catering business called “Fresco.“  Her style is fresh and her flavors are amazing.  It is an educational experience whenever she is around a kitchen.  Please don’t miss this demo, it is a rare opportunity to see one of the best in action.  Held inside the Bella Villa Hall, these free cooking demos will include step by step instructions to make some delicious eats with some highly guarded, secret recipes!

 

The Texas Beef and Cattle Company will be there with a signature Garlic BBQ Sauce

4:00PM: COOKING DEMO with CHEF LEEANNE HOUSE: Time to heat things up!  The spicy LeeAnne is known for her locally made Sriracha Sauce and Hot Honey, from her company, Housemade Sauces.  Working in the food industry her whole life, she is now Executive Chef of  Mudlick Tap House in Germantown.  She is also featured in Dayton’s popular food blog, Food Adventures as well as a partner in the new hot dog truck “Bad Dog.”.  Take this special opportunity to learn from her experience.   In this cooking demo, we bet she will spice things up.  Her nickname isn’t “Sriracha Mama” for nothing!  Held inside the Bella Villa Hall, these free cooking demos will include step by step instructions to make some delicious eats with some highly guarded, secret recipes!

 

5:00PM: DAYTON’S 2015 GARLIC PEELING AND GARLIC EATING CONTEST:  $100 goes to the first place winner of this contest.  They will also win the strongest breath..  The Big Ragu from Food Adventures will emcee and host this contest on the stage.  It will be a battle of the bulbs !

Garlic Peeling and Eating Contest winner gets $100 from the Big Ragu

5:30PM – 8:00PM:  THE MENUS in CONCERT for FREE !!!!!  Classic rock, 60’s, 70’s 80’s cover music and more!  Watch the legendary, Cincinnati band play favorite party hits, while the lead singer kicks a few balloons while rocking the crowd!

NOTE:  You may want to bring a folding chair if you plan to stay for the free Menus concert.

 

Be the brightest bulb in your group and join us at Garlic fest.  Stop and smell the garlic!  Good food, good beer, good music, all on the grounds of the Sons of Italy.  A perfect match for a summer’s day.  See you there…

Are you a Dayton foodie?  Want more Dayton area Food Adventures?  Stay tuned with the best food happenings in the Miami Valley by “liking” us on FACEBOOK HERE !

Paella from El Meson

 

 

 

 

 

 

 

 

 

 

 

 

Cooking Demo Schedule

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Voltzy let us try a Garlic Burger Sample

 

 

 

 

 

 

 

 

 

 

 

 

Scratch Catering’s culinary whiz, Chef Matt Hayden will be in attendance !

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Amber Rose will be rockin the Garlic Fries and Garlic Monkey Bread

 

 

 

 

 

 

 

 

 

 

 

Nanna Cream Ice pops from Sweet P’s OMG YES !

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Local Musician/Singer Dennis Chrisman will be providing tunes during the day

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Empanadas from El Meson

 

 

 

Come see the Holy Cannoli !

 

 

 

 

 

 

 

 

 

 

Voltzy will be selling these garlic burgers

Spicy Olive, Olive Oil store will be selling some amazing garlic oil combinations

Gyro Palace – we love your gyros

Taste the garlic goodness of El Meson’s Seafood Paella !

The Menus love food and music !

Zombie Dogz Leads Friday’s Sons of Italy Food Truck Rally

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Zombie Dogz Leads the pack of Food Truck into the Sons of Italy Grounds this Friday

Ladies and gentleman, boys & girls, children of all ages, this Friday evening marks the first ever Sons of Italy Food Truck Rally !

Bella Villa Hall is the place to be, as 15 Food Trucks plus a huge beer truck, will descend upon the Italian lodge on County Line Rd, to kick off  The Bocce Classic / Garlic Fest Weekend.  This promises to be a great chance for you and your family and friends to experience a Food Adventure, and even toss a bocce ball !

Dayton Most Metro, Sons of Italy and Food Adventures have the inside scoop on who will be there.  How?  Because we have put together one helluva lineup, as good as the All Star Game.  Oh …and there are beer trucks as well.

 

 

HERE’S THE SKINNY:

— THE SONS OF ITALY FOOD TRUCK RALLY is FRIDAY JULY 17th from 5PM – 9PM

— The event will take place at 2625 COUNTY LINE RD, BEAVERCREEK, OH 45430 (The same place where the Italian Fall Festa takes place)

Wings from the Painted Pepper Food Truck

— There will be BEER TRUCKS from 5-9pm as well!

— Acoustic Guitar entertainment from local musician, DENNIS CHRISMAN

— 15 FOOD TRUCKS WILL BE ON HAND !  See below for a full list of food trucks and must eats !

 

***** LIST OF FOOD TRUCKS AND MUST EATS ****

We have compiled some of the best, rarest, and tastiest trucks in the Dayton area to bring you a variety of deliciousness.  Some trucks plan to feature, special garlic inspired menu items !

The food trucks attending the Sons of Italy Food Truck Rally in reverse alphabetical order, just to be different…

 

3 Types of Tacos from Taqueria Mixteca: Chicken, Beef and Tongue

1) ZOMBIE DOGZ: A Dayton original and local favorite!  Try their “Grande Zombe” or their “Juan of the Dead” dog.  They will bring tears to your eyes, they are so delicious.  Get in line early, they are worth it, and the crowd knows it.  Huge dogs, good prices and toppings that will blow your mind.  Prepare your taste buds to get zombified, because they may feature a garlic dog of some sort!  This is Hungry Jax’s favorite food truck, hands down.

 

2) THE WICKED ‘WICH OF DAYTON: Fairly new food truck that started in March, 2015 and the buzz is they have good stuff.  Not much is known about this truck yet, my pretty…  But from the looks of their Facebook pics, the turkey, roast beef, ham sandwiches etc, have a local flair.  We are looking for some great eats from them this Friday.

 

3) TAQUERIA MIXTECA:  Brand new truck on the scene bringing the famous, authentic tastes of Mexico.  If you have not tried their food, it is distinctively different than any other Mexican food around.  This is street food you would find in Mexico City.  Holy cow, this will be a good match with a brew from the beer trucks!  Our MUST EAT– try any of their tacos, and experience an International event of cilantro, beef and onion.

 

Nanna Cream Ice Pop from Sweet P’s. Get your own, this Friday

4) SONS OF ITALY’S HOLY CANNOLI BOOTH: Not a truck, this booth has one item.. CANNOLI !  The “holy cannoli” is a deep fried cannoli. It is like bigfoot, it has rarely been seen.  This masterpiece is brought to you by the local Sons of Italy chapter.  If you are dieting, just have a regular cannoli, those will be available too.

 

5) SWEET P’S HANDMADE ICE POPS:  Dark Chocolate Garlic Ice Pops?  Answer: oh yeah !  Taste tested and customer approved, these special pops are sure to go fast!  If you want to wuss out, then try the  “Nanna Cream” or “Sea Salted Caramel” pops.  Enjoy the luxurious tastes!

 

6) THE PAINTED PEPPER:  One of The Big Ragu’s favorite trucks, this place makes a mean quesadilla.  Our big “must eat,” however is their wings.  Who knows what these cooks have in mind garlic-wise.  We are sure they will spice things up for the food truck rally! 

 

Fried Mac & Cheese from Hunger Paynes

7) MOHAWK FREESTYLE GRILL:  Chef Aaron will unleash his Asian influenced “Garlic street rolls.”  Will he have his mouth watering burgers as well?  We think you can bet on it, so make sure you grab one !

 

8) LADDER 11 STREATERY: Jimmie’s Ladder 11 has some of the best menu items in Dayton.  We love their burgers and Tom Turkey sandwich.   the biggest must eat is their Ladder 11 sandwich.  As of last night, they were still working on a top secret garlic infused menu.  Stay tuned for the creative talents of the Ladder 11 family!

 

9) KOWALKSI HOTS:  Simple hot dogs, that pop when you bite them.  Called red hots or white hots, they are Upstate New York brands like Hoffmans, Zweigels and more.  You can’t find these anywhere else except upstate New York….  That is until now.  Get them coney style or with authentic Hoffman’s mustard form Syracuse.  Must eats are a Zweigels Red Hot with coney sauce and a Hoffmans White hot, with Hoffman’s mustard sauce.

 

The Onion Straw Burger from Horseless Buggy Eatery

10) HUNGER PAYNES:  The king of the local croquette, Andrew Payne has promised his Buckeye Chips will be at the rally.  We can’t wait to see his spin on garlic, or his old originals like the MUST EAT salmon croquettes and the Peanut Butter and Jelly balls.

 

11) THE HORSELESS BUGGY EATERY:  Is it the fish tacos or the onion straw burger that melted our hearts.  Or was it the Philly Cheesesteak?  All are MUST EATS  from these guys and are prepared to order, fresh..

 

12) THE HAMBURGER WAGON:  The double burgers are the MUST EAT here.  For over a century, the burgers have remain unchanged… will they doctor them up with garlic for the rally or will they stick with the legend between 2 buns?  Come find out !  We hope they mess with the century old recipe!

 

Go Cupcake will be at the rally Friday with their gourmet cupcakes!

13) GO CUPCAKE:  One of Dayton’s dessert faves, she will be bringing her creations to Bella Villa Hall.  Please try her inventive and addicting treats.  The MUST EAT is the peanut butter cup cupcake.  A work of art for the eyes and the tummy.  Indulge, go cupcake, it’s your burfday !

 

14) FRONANA: This new business uses all natural, frozen treat using flavored bananas.  The result is some of the best tasting, guilt free stuff in the USA.  Try the chocolate, our MUST EAT, and see if you don’t dance like Elvis eating a peanut butter and banana sandwich.  Just look for the guy in the bow ties scooping the tastes.

 

15) BELLA SORELLA PIZZA:  We are so excited to have this company at the rally.  The dough and ingredients are so fresh, Bella Sorella is some of the best pizza in the state.  The Italian club is the perfect backdrop for this pizza pie, straight from the authentic, on site Italian style oven.  We can almost smell the basil, tomatoes and … GARLIC!

 

What an incredible variety of fantastic Dayton foods.  What a collection of tastes ! DON’T MISS OUT !

Take some time Friday night and visit the SONS OF ITALY FOOD TRUCK RALLY.  Taste all the flavors within a few steps of each other.   There will be plenty of parking on site, and it promises to be a fun, laid back atmosphere.  The Food Adventures Crew of Hungry Jax, TheBig Ragu and Chef House are proud to be partners of the weekend festivities.  You can even play bocce ball on the open courts for$10 an hour !

What does the Wicked Wich have in store for Friday ?

**NOTE: Keep in mind Saturday July 18th will be the Bocce Classic, and Sunday July 19th will be the full blown GARLIC FEST, featuring food vendors, beer trucks and THE MENUS will be performing a FREE concert!

Enjoy some more food photos below from the various Food Trucks coming to the Sons of Italy rally.  Come hungry, leave full !

Still hungry for more of Dayton’s best food fun?  Follow Food Adventures on Facebook by “liking” their page HERE.

Jimmies Ladder 11 Streatery is bound for the Sons of Italy grounds

Bella Sorella Pizzas – Taste a fresh pie !

Mohawk Freestyle Grill will be in attendance with Garlic Street Rolls !

New York Style Dogs from Kowalski Hots

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The Mohawk Burger – from Mohawk Freestyle Grill

Kowalski Hots will be grilling dogs form NY

Ladder 11 Sandwiches

Tom Turkey from Jimmie’s Ladder 11

Line up for Onion Breath

Onion Burps – a 100 year old tradition

Fish Tacos from Horseless Buggy

Philly Steak from Horseless Buggy

Grande Zombe – find it at Zombie Dogz

Original Ideas – Zombie Dogs, we love you !

Fresh dough from Bella Sorella Pizza Co

At 2625 County Line Rd in Beavercreek

Fronana – Taking Dayton by Storm – yep, they will be there too !

The Hamburger Wagon will be there with no condiments