Dayton Dining

Corner Kitchen To Open Tues, July 21st

July 14, 2015 By Lisa Grigsby

It’s been a long time coming, but as of next week the Corner Kitchen will open it’s doors on the corner of 5th & Wayne in the Oregon District. We revealed the name and plans for this eatery last October. The remodeling of this former nightclub took a while, since it had never had a kitchen in the space. Due to the make up of the building, the venting of the kitchen hood meant the work couldn’t get done over the winter, and owners Jack and Natalie Skilliter had to wait until this spring to get the kitchen work done.

Jack & Natalie, last year before the building was painted.

Chef Jack describes Corner Kitchen “as a ‘finer diner. We intend to provide our guests with mouthwatering updates on many familiar classics. Corner Kitchen will bring a warm spirit to Dayton, a relaxed mood and affordable, farm-fresh food. We will feature delicious food prepared with love and entirely from scratch and our flavors and our service will be exceptional.” While Chef Jack handles the kitchen, Natalie’s years of experience in the front of the house should give the new restaurant the smooth service needed for success.

Serving dinner Tuesday through Saturday, from 4:30-10pm and until 11pm on the weekend. The restaurant will be available for private events during the day.

Here’s the opening Menu:

TASTING MENU
Amuse Bouche
Chef’s Choice
JCB Brut Rose, Cremant de Bourgogne, France, NV
1st Course
Fish Taco
halibut | habanero aioli
| shaved cabbage | onion salsa
Revelry Riesling, Columbia Valley, Washington, 2013
2nd Course
BLT
braised crisp pork belly
| bibb lettuce | tomato jam
Vina Eguia Tempranillo, Rioja, Spain, 2010
3rd Course
Rigatoni Boo Boo
spicy tomato meat sauce | ricotta
| peas
Filomusi Guelfi, Montepulciano, Montelpulciano d’Abruzzo, Italy, 2012
4th Course
Steak & Cognac Peppercorn Cream Sauce
NY strip | mashed potatoes
| vegetable of the moment
Juicy Rebound Rhone Blend, Napa, California, 2010
Dessert
Chocolate Mousse
whipped cream | shaved white chocolate | cherry on top
Heitz Cellar, Ink Grade Port, Napa, California, NV

Tasting Menu $34
with wine pairings $58
Full Tables Only Please

Welcome To Ohio Beers, Baseball Fans!

July 13, 2015 By Brian Petro

Hello baseball fans!

Welcome to Great American Ball Park!

We are at the midpoint of the season, and it has been an interesting start. Despite the loss of some key talent, the Cardinals and the Yankees are still holding on to their divisions. No one at the start of the season saw the Astros being one of the best teams in the league, or the White Sox being one of the worst. The Royals are proving they were not a fluke, and the Cubs are hoping this is the year they can get back into playoff contention. Experts saw the NL dominated by three teams, but the AL was anyone’s to take. One thing that everyone knew was that this year, all eyes would be on our neighbor to the south Cincinnati for one week. That week begins today.

Great American Ballpark will be the center of the baseball world as it hosts the 2015 All Star Game. Cincinnati will be showcased in all her glory, and not just the stadium. We all know what an amazing city it is, but the thousands of people coming to visit may not see it that way. It was the second city founded in the state of Ohio, and the “Queen of the West” according to Longfellow. Before Chicago earned its reputation as a meat packing center, Cincinnati earned the nickname of “Porkopolis” because of its hog packing capacity. It is also the home of the first paid firefighting unit AND the first paid baseball team. That professional baseball team, the Red Stockings, evolved over the years into the team we see on the field today. And our own Dayton Dragon have had a hand in feeding that team some excellent talent.

The National Prohibition Convention was held in Cincinnati in 1892.

Many people also don’t know the rich beer and cocktail history that Cincinnati enjoys. Chicago and Detroit get most of the press as hotbeds of Prohibition activity, but the Queen City had its own bootleggers and criminals making sure that a thirsty nation did not got wanting. Samuel Adams founder Jim Koch is from Cincinnati, one of the first breweries to start building the craft landscape we see today. There are going to be tens of thousands of thirsty visitors milling around Cincinnati this week, looking for delightful beers to enjoy. The focus is on beer, because that is what goes with baseball. I have searched through the local beer scene (and by local I mean Ohio), and came up with suggestions for each of the teams represented this week at the game. I paid particular attention to the beers available at Great American Ball Park, and Cincinnati itself, before looking for other breweries to highlight.

Since this week’s game is going to be at a National League stadium, we’ll let the away team go first. The teams are in order of their standings as of this writing, and the number after the team is how many players represent them in the All Star Game. An asterisk indicates a beer that can be found in Great American Ball Park.

AL East

BORIS the Crusher Russian Imperial Stout

This is one tough frog out of Akron.

New York Yankees (3) – Chickow! by Triple Digit Brewing (10% ABV, 28 IBU) is one of the heaviest hitters on this list. Which is fitting, because the Bronx Bombers are close to the top of the home run leading teams in the league.
Baltimore Orioles (4) – Based in LeBron territory, Akron’s B.O.R.I.S The Crusher by Hoppin’ Frog (9.4% ABV, 60 IBU) is an amazing Russian Imperial Stout, and another heavy hitter. It looks like you have to be to keep up in the AL East.
Toronto Blue Jays (3) – The Blue Jays have scored the most runs in baseball (470) at the break. They have been Rounding Third (Madtree (6.5% ABV, 51 IBU)) more than any other team in the bigs. And they are STILL third in their division.
Tampa Bay Rays (2) – The Columbus based Elevator Brewing’s Dark Force (5.9% ABV) came from out of nowhere in 2007 to win quite a few awards. The Rays can still take this division, but it is going to require some work.
Boston Red Sox (2) – The one exception to the Ohio rule. But not really. These boys of summer are sitting at the bottom of a tough division. *Sam Adams Summer Ale (5.3%, 7 IBU) can keep them company while they are down there.

AL Central

Kansas City Royals (7) – Their fans are the kings of the ballot box. *Ermal’s Belgian Style Cream Ale by Warped Wing (5.4%, 20 IBU) has some similar qualities to Kansas City’s Tank 7 by Boulevard. And the can had a nice blue color, which their fans can appreciate.
Minnesota Twins (2) – I am not sure, but I think it is getting close to winter in Minnesota. Mt. Carmel’s *Nut Brown Ale (6.0%, 38 IBU) is a great beer to keep warm with, offering hints of maple syrup along with the rich brown ale.
Detroit Tigers (5) – Did you know that the state of Michigan produces the most blueberries in the United States? I am sure that Rivertown Brewing’s *Blueberry Lager (4.3%, 19 IBU) has more than a few of them in their fruit forward beer.
Cleveland Indians (1) – Jason Kipnis was a beast in May. The seasonal Lake Erie Monster by Great Lakes Brewing Company (9.1%, 80 IBU) is a very appropriate beer from his team’s city. It is an Imperial India Pale Ale with plenty of bite to it.
Chicago White Sox (1) – Elliot Ness was a federal agent from Cleveland that spent some time in Chicago, helping to bring down one of its most infamous citizens. Great Lakes Brewing Company brewed a delicious amber ale (6.1%, 27 ABV) in his honor.

AL West

A small portion of the Rhinegeist family of beers.

Houston Astros (2) – When you think success in baseball, you think money. The Astros are taking *The Lesser Path (Blank Slate Brewing (6.5%, 70 IBU)) by being one of the best teams in baseball with the second lowest payroll.
Los Angeles Angels (2) – Californians seem pretty relaxed. A light sessionable sipper, Zen by Rhinegeist Brewing (4.8%, 45 IBU) is a perfect beer to kick back with while watching a baseball game.
Texas Rangers (1) – Is there any state that shows their independence like Texas? Divergent by Rivertown Brewing (3.8%, 10 IBU) is different, with sour fruit notes and a clean finish. It is a great beer to try if you have been considering sour beers, but just were not sure.
Seattle Mariners (2) – Coffee and Seattle go hand in hand. Named after the bridge connecting Cincinnati to Covington, KY, Roebeling Porter by Rivertown Brewing (7.9%, 35 IBU) uses local coffee and vanilla to enhance the roasted notes in the porter.
Oakland Athletics (2) – Fifty West Brewing created *Wire to Wire Wheat (4.8%, 18 IBU) to celebrate the 25^th anniversary of the Reds last World Series victory. Who did they beat in that series? I’ll let you guess…

And now, the home team!

NL East

Washington Nationals (2) – A capital beer for the capitol’s team. *Leopold by Listermann Brewing (6.2%) is a blonde ale with Belgian spice notes. After a rocky start, they have finally climbed back to the top of their division.
New York Mets (2) – When I was doing research for another project, I discovered near where the Mets played there was a brewery dedicated to pale ales. *Altered Pale Ale by Christian Moerlein (4.3%) is a nod to that brewery.
Atlanta Braves (1) – I love peanut butter porters. Georgia grows the most peanuts in the United States. Is there any other beer for them than Nut Case by Listermann Brewing (5.0%)? If there was some sort of Waffle House beer (Waffle House is based in Georgia), that would be a close second.
Miami Marlins (2) – While doing research, I discovered that Dortmunder beers go very well with fish. Dortmunder Gold by Great Lakes Brewing Company (5.8%, 30 IBU) is one of the better examples of that style. It also represents the city the Marlins beat to get their first World Series win. They have that going for them.
Philadelphia Phillies (1) – When you are at the bottom of the league, you really could use a boost. Fortunately, Madtree Brewing has something you can use: a Lift (4.7%, 11 IBU). Light and delicious, you can enjoy a few of them in one sitting.

NL Central

A great local beer to enjoy at Great American Ball Park.

St. Louis Cardinals (6) – The entire division is looking to take over your throne. You have claimed it five of the last ten years. For that I give you Warped Wing’s Mr. Mean (9.7%, 96 IBU). It is named for the 13^th album released by the Ohio Players. Lucky number for you?
Pittsburgh Pirates (4) – You may want to explore a different classically brewed amber lager while you are in town. Hudepohl’s Amber Lager (4.7% ABV) is from a brewery established just twenty six years after Yuengling. Try it…you’ll like it.
Chicago Cubs (2) – It is crazy that this team is angling for a playoff position after last season. *PsycHOPathy by Madtree Brewing (6.9%, 70 IBU) is an amazing India Pale Ale, challenging Truth for the best IPA to come out of Cincinnati.
Cincinnati Reds (3) – Was there really any other choice? Rhinegeist Brewing Hustle (5.4%, 35 IBU) was brewed for baseball season and given the nickname of one of the most beloved Reds players of all time. It is a nice rye spice pale ale that hits all
Milwaukee Brewers (1) – Back to the classics for one of the big, German beer cities in the country. Over-The-Rhine Ale by Christian Moerlein (6.0%) shows off the German heritage of the area with a traditionally brewed ale. It harkens back to a time when generous hop profiles were needed for preservation, not just flavor.

NL West

Los Angeles Dodgers (5) – California grows the most strawberries in the United States. Which is why the seasonal Sol Drifter by Madtree (4.3%, 18 IBU) was selected for any Dodgers fans that may be heading to the Midwest.
San Francisco Giants (4) – When India pale ales were initially developed, they were highly hopped for long journeys. For the longest trip to Cincinnati (barely edging Seattle), we give you *Truth by Rhinegeist Brewing (7.2%, 75 IBU). Fresh beer for the end of an almost 2,400 mile journey.
Arizona Diamondbacks (2) – There are a wide range of flavors and great depth to Mystic Mama (7.0%, 130 IBU), a local favorite from Jackie O’s in Athens. And there are snakes on the can, which may have had more influence than I want to admit.
San Diego Padres (1) – If there is one thing I know about San Diego, it is sunny and 75 F at all times. Fathead Brewing has created Sunshine Daydream (4.9%), something light and easy to drink for looking out over the Ohio River. It is no Pacific ocean, but it still offers a nice breeze and a place to dip your toes.
Colorado Rockies (3) – Do you miss the mountains, Coloradans? Chomolugma by Jackie O’s (6.5%) derives its name from what the Tibetans call Everest. It is a delicious brown ale flavored with wildflower honey.

If you are looking for places to enjoy these beers while taking in the atmosphere of the All Star festivities, Holy Grail Tavern and Grill, Arnold’s Bar and Grill, the Moerlein Lager House are just few in the Cincinnati area with great food and some of the delightful beers mentioned. Have a great time this week on the historic banks of the Ohio River, and enjoy the efforts of the talented local brewers we have in the Buckeye State. Cheers!

Dayton Has A New Beer! Champ

July 12, 2015 By Lisa Grigsby

The 750 brew fans at yesterday’s second BEER! A Celebration of Dayton Brewing event at Yellow Cab cast their votes and declared Hairless Hare Brewery as Dayton’s favorite Brewery! The Vandalia business beat out last years champ, Fifth Street Brewpub, by just 7 votes.

Co-Owner Matt Harris says, “It’s very cool to be part of the growing beer scene in Datyon with so many great beers. We appreciate that folks thought ours were the best brews of the day and we’re thrilled to bring home the trophy. ” The beers they were serving up yesterday were Hoppicrisy Session IPA 5.2 ABV, IBU 64 and Strawberry Saison ABV 7.7, IBU 19.

Matt also shared that he was surprised by the number of people at the event that weren’t even aware they existed. Open since November of 2013, just across from the airport at 738 W. National Road, nestled between Stubbie’s and Amvets, you can belly up to the 20 seat bar, grab a table or enjoy a brew on the patio. Aside from award winning beer, they make handcrafted pizza’s, and homemade hummus and salsa, served up with chips. Harris mentioned they are considered adding a smoker, so they can expand their menu. But for right now he’s pretty happy, “being a part of the beer world in Dayton, which is fast becoming the beer capital of Ohio.”

Hairless Hair will have the honor of displaying the trophy until July 8, 2016 when the 3rd annual BEER! event opens up the field for the next people’s choice award.

Summer Grilling Tips for Great Food Adventures !

July 10, 2015 By Dayton937 Leave a Comment

Italian Seasoned Salmon, and Shrimp with Montgomery Inn BBQ Sauce

Who doesn’t love a good cookout? Most Daytonians are elbow deep in grilling season this summer. From parties, to romantic dinners or family time, this is the time of the year to use that gas or charcoal grill. The Food Adventures Crew is here with some helpful tips to make your grilling experiences a success. The Big Ragu, Hungry Jax and Chef House share our MUST EATS an MUST DO’s.. Grilling out version!

— PREPARATION IS KEY: Prepare beforehand to make it easy on yourself. Marinade your meats and pre-slice veggies ahead of time instead of fumbling on the grill table. Ziplock bags work great to hold veggies doused in a bit of olive oil, and grill ready!

— MARINATE YOUR MEAT: A simple soaking can do wonders for tenderness and flavor.

Hungry Jax says “Marinade chicken in buttermilk! It makes it so tender!”

Big Ragu loves using Soy Sauce, Worcester Sauce, and Minced Garlic mixture for a simple steak marinade. For chicken, he uses a cheap bottle of Italian dressing or Olive Oil, Basil, Garlic Powder and Oregano.

Hand pressed patties from 80/20 Ground Chuck

— GET THE RIGHT TOOLS: Make sure your tongs and flipper are long enough, and that they work correctly. It will save you a few dropped sausages, or epic losses thru the grill grate.

— MEATS SHOULD BE AT ROOM TEMPERATURE WHEN GRILLING: Take cuts of meat out of fridge 30 minutes prior to grilling, so they are not cold. It won’t contaminate the meat! It will actually help you grill the meat more evenly.

— MAKE YOUR HAMBURGER PATTIES THINNER IN THE MIDDLE than the outside. Always hand patty your burgers with fresh meat, and make them thinner in the center. This is because the middle swells when you grill the burger. This helps even the playing field, and prevents your burgers becoming undercooked meatballs.

— HIGH HEAT FOR STEAKS, ALWAYS: Grill that steak and let it sit until that final flip. The result is a juicy, seared steak with great grill marks.

Grilled Sausages with Beer Steamed Onions and Green Peppers

— FISH, THE LESS FLIPPING THE BETTER: Cook fish about 75 percent then flip it once. Let the grill do the work. Wana see flipping seafood? Go to Benihana…

— DRIZZLE LIME OR LEMON JUICE OVER SEAFOOD RIGHT AT THE END OF GRILL TIME: This is always a great finishing touch of flavor.

— GRILL SALAD: Yes! Chef House says, Grill salad! It doesn’t always have to be about meat. Romaine, Belgium Endive and Radicchio are great together and hold up well on the grill. Wilt the greens and get some grill marks on there. Chop and toss with olive oil, vinegar and cheese. Chef House suggests sherry vinegar or a sweeter white balsamic with bleu cheese. Fresh herbs are always a nice touch too. Shout out to Miami Valley Spice Traders, who carries a great honey white balsamic vine

— GRILL PORTABELLA MUSHROOMS:

Chef House loves to marinate them overnight in orange juice, olive oil and garlic. So easy, and her family’s favorite.

The Big Ragu uses Worcester sauce, soy sauce and garlic powder for his Portabella Mushroom Grill Marinade.

— GRILL ASAPRAGUS: The Big Ragu uses Olive Oil and Garlic Salt when grilling these sticks of love.

Grilled Zucchini and Yellow SquashThe Big Ragu uses Olive Oil and Garlic Salt when grilling these sticks of love.

Chef House marinates her asparagus overnight in her family favorite recipe of orange juice, olive oil and garlic. Is your mouth watering yet?

— GRILL PIZZA: Hungry Jax loves this summer twist on the ole pizza pie. Make sure you have a hearty crust. Medium heat and inventive toppings are the key to pizza grilling success !

— HAVE A LOCAL LUAU: Impress your family and friends this summer and have an entire grilled meal from local vendors.

Here are some supplier ideas from Chef House:

Keener Farms, one of the the area’s best butcher blocks for grass fed burgers and brats.

Ed Hill owner of Xenia’s HILL FAMILY FARMS has great Chicken available at Dorothy Lane Market.

KJB PORK, available at the 2^nd street market.

Fresh veggies from Homefull, Patchwork Gardens or Flying Mouse. All of these local brands are found at area farmer’s markets.

— LEARN TO MAKE GREAT SAUCES: We love sauces to go along with grilled meat. Chimichurri is a huge favorite of Chef House and so versatile. Here is another tip from Chef House… www.Epicurious.com is a great site for new sauce recipes.

NY Strip Steak with Bleu Cheese Crumbles

— GRILL CORN IN THE HUSK: Here is a quick, fun idea the kids and adults will love. Get some fresh corn still in the husk, cut it at the tip. Peel back and take out the silks. Pull the husk back up and soak in water for 20 minutes. Throw them on the grill wet and watch them steam the corn on the grill. Flip until the husks are brown on all sides, peel back and serve rustic style with salt and butter.

— OVERESTIMATE YOUR MEAT: Chef House says cook more meat than you need, so you have leftovers! Especially chicken, which can be easily made into some delicious tacos the next day.

— BEER ISN’T JUST FOR DRINKING ANYMORE: Get a tin pan, and pour in 1/2 of a beer. Add some sausages and sliced peppers and onions and let steam on the grill. Touch up the grill marks on the sausages just before you serve it. Serve it with the steamed onions and peppers too, with or without a bun ! Now you’re a hero.

Dogs, Asparagus and Salmon

— THROW LIVE CLAMS ON THE GRILL: Wana impress your friends easily? Throw a dozen live clams on the grill. When they open, they’re done. It is that simple, but your friends with think it is pretty darn cool.

— HAVE A GLASS OF WATER NEARBY FOR FLARE UPS: Just in case your juices or grease catch on fire, this keeps you and the fire, in control.

— SPARE PROPANE TANK: Make sure you have an extra, FULL, propane tank on hand. Nothing says “oh Sh*t” like an empty propane tank during grilling. You never know when you are gonna run out, so don’t! Keep a spare, full tank near to your grill, in cae you have to pull the “old switcheroo.”

— PLACE GRILLED FOOD INTO SEALED PLASTIC STORAGE CONTAINERS: Especially at a cookout, flies tend to swarm to open plates of cooked meat. The answer is get some plastic lid containers and seal the cooked meats inside. Trust us, it works much better than fumbling with open plates and aluminum foil with open cracks.

Veggie Shish Kabobs

These are the tips from the FOOD ADVENTURES CREW. We hope they help you enjoy some summer cookouts by spurring some ideas.

Do you have some grilling tips you could share with us?

Please feel free to let go some of your family secrets by commenting below. We would be grateful, along with a lot of Dayton’s grilling gurus.

For more foodie news and Dayton restaurant scoop, please “like” FOOD ADVENTURES on FACEBOOK by clicking HERE .

Catch us every week, with a feature article here on Dayton Most Metro.

“We are not food critics, we just love to eat.”

Below are more photos from our Food Adventures by the grill. Please feel free to browse them.

Mahi Mahi, Pineapple and Yellow Squash

Marinated Steaks, ready for the grill

Grilling Pineapple, Mahi Mahi and Yellow Squash on a summer’s day

Squuezing Lime juice on the Mahi Mahi

Steaming Peppers and Onions in Beer with Sausages

Grilling out for Charity

Grilling Chicken

Salmon and Asparagus straight off the grill

Poolside Grilled fish and Veggies

Grilled Swordfish and Veggies

Burgers and Dogs

BBQ Chicken and Salmon

Charcoal Grilling

Grilled Wild Grouper and Grilled Endive

Grilled local veggies

Squash, Asparagus and Pork – grilled to perfection

Grilled Wahoo and Grilled Clams

The sky is the limit for our grill techniques

Poolside grilled meal

Grilled Corn in the Husk

Sausage bought downtown NYC

Grilled Asparagus and Corn

Black n Bleu Burger from the backyard

Grillin clams like a boss

Peel back the grilled corn

Grilled Zucchini and Tzatzi sauce

Full Grill – is how we do it

Start eating, it’s done !

Greek Night at Boston’s

July 9, 2015 By LIbby Ballengee

Greek Night is back at Boston’s Bistro! If you are in the mood for Mediterranean flair, delicious Greek food, wine and music, then stop by 7500 North Main Street between 7 and 11pm on Saturday July 11th. One of the treats of the evening is Middle Eastern belly dancing by the beautiful, Deniz with Caravan Workshops. Bouzouki music provided by George Karras and Themi. $5 cover gets you in the door. The authentic Greek Kebab dinners are an additional $14.95, and served from 6-8pm.

Where: Boston’s Bistro

When: Saturday July 11th

When: Dinner 6-8pm, Live Music and Dancing 7-11pm

How Much: $5 cover, $15 optional Greek dinner

Your 2nd Dozen Donuts Just 78 Cents On Friday

July 8, 2015 By Lisa Grigsby

Friday might be a great day to volunteer to bring the donuts to work, because as part of their 78th anniversary, Krispy Kreme is giving us a a donut deal on July 10th. Buy any regularly-priced dozen doughnuts AND bring in this Facebook group coupon , Krispy Kreme will throw in a dozen Original Glazed doughnuts for only 78 cents more.

Krispy Kreme- The beginning:
Vernon Rudolph bought a secret yeast-raised doughnut recipe from a New Orleans French chef, rented a building in what is now historic Old Salem in Winston-Salem, NC, and began selling Krispy Kreme doughnuts to local grocery stores. The delicious scent of cooking doughnuts drifted into the streets, and passers-by stopped to ask if they could buy hot doughnuts. So, he cut a hole in an outside wall and started selling hot Original Glazed doughnuts directly to customers on the sidewalk.

The lure of a freshly made hot Krispy Kreme dounut has become so irresistible that in 1992 the stores added a red light that could be turned on when a new batch was made.

And now in keeping up with the latest technology there’s a Hot Light App in response to customer requests to know exactly when our doughnuts are the hottest. Becoming wildly popular since it’s inception, it continues to evolve as it alerts Krispy Kreme fans when it’s the perfect time for hot, delicious doughnuts. Click to get the apps!

So happy birthday Krispe Kreme and thanks for the deal!

Filipino & Thai Food From Newest Food Truck

July 7, 2015 By Lee Anne House

Meet the next hot food truck, Asian Persuasion. They are having their debut night this Friday at the Night Market on July 10^th at the Yellow Cab.

Just as the Urban dictionary defines the term Asian persuasion, these guys are full of swagger and confidence. They are stoked to introduce their creative blend of Filipino and Thai food.

The owners Jason and Scott have been friends for over 20 years and have been working on this food truck concept for nearly a year. Jason told us “The best part about starting this truck is I get to cook food passed down from generations of Filipino and Thai families. Every Filipino dish I cook was taught to me by my mother. Every Thai dish I learned from Scott and Inpanh who learned from their mothers. I look at this as an opportunity to share a little of our heritage with people and feed them the same things I feed my family at home. The food truck is just the beginning.”
You can expect to see the Filipino favorite Lechon this weekend. This is spit roasted pork that can be done boneless but still with the crispy skin everyone loves.

Food Adventures will also be at the Night Market. Come help them raise money for Homefull. You can buy a water balloon for $1 to throw at The Big Ragu, aka Steve Milano! Let’s hope it is hot outside!! Homefull is our local homeless advocacy group. They help find housing for individuals and families, learn life skills and job skills and even run a small farm with 150 raised beds. All proceeds will go to them.

This will also be the soft opening for Bad Dog. This is Dayton’s newest hot dog cart. Local grass fed beef from the Keener farm make up the dogs, buns from Ashley’s Pastry Shop in Oakwood and plenty of veggie toppings and sauces made by chef LeeAnne House. These are truly gourmet dogs!

The Night Market, made up of farmers and locally made food, is held at the Old Yellow Cab building at 700 east Fourth Street. The market runs from 5-10pm, under a large 60×40 foot tent. The rain won’t scare anyone away this weekend! There will be local beers available, live music and tons of local vendors for all kinds of shopping.

BEER! A Celebration of Dayton Brewing: Star City Brewing Company

July 6, 2015 By Guest Contributor

BEER! A Celebration of Dayton Brewing – Eudora Brewing Company

July 5, 2015 By Guest Contributor

New York Weenies Invade Dayton

July 3, 2015 By Dayton937 1 Comment

John Kowalski Serving Upstate New York Style Hot Dogs

Reds, Whites and Burgs…

Timely colors for the 4th of July, yet these are the common call outs of the eats at Kowalski Hots, a Dayton area hot dog stand that sells hot dog brands, that are only found in upstate New York.

Only the Food Adventures Crew has the scoop on this unique, one of a kind, family owned business.. at least in Dayton it is unique. In upstate New York, it would be a traditional and common favorite!

Do you know how tough it is to get these brands in Dayton, Ohio? The answer, is you have to drive to Buffalo, Rochester or Syracuse, New York, yourself and get them, because that’s the only way they are coming here.

And that’s just what owner, John Kowalski does. He himself, or friends and relatives traveling back and forth get cases of his… well hot dogs in special casings… ironic, huh? They even get the NY mustard too. Authentic to the bone. We have visited this hot dog cart at Menards on 741 or at area festivals a couple dozen times. We are hooked. We have even met his sister, Katrina, who was helping with the cart at various local festivals and food truck rallies.

In his upstate New York accent, John educates his customers about Red Hots, White Hots, and NY Coney sauce. His long “aaa’s” are a distinct sound and make the experience even more authentic. Now for the scoop on this Rochester native and his magical hot dog cart.

HERE’S THE SKINNY:

Hoffman’s White Hots on the Grill

— John Kowalski’s world was turned upside down by a stroke in March 2013. Determined to make his Kowalski Hot’s vision come true, he persevered through 2013 and with God’s help, he was able to update the cart in 2014. Today, he is in good health, and rockin’ the grill about 5 days a week.

— “HOTS” doesn’t mean heat or spicy, it is Upstate New York slang for Hot Dog… “BURGS” is short for hamburgers

— Kowalski’s hot dog cart can be found at Menards on 741 Wednesdays through Saturdays 11am – 2:30pm. He is also at area festivals so make sure your check his Facebook page HERE.

— Using Evan’s Bakery and Dorothy Lane Market’s buns, Kowalksi Hots specializes in Hoffman brand hot dogs, Zweigel brand hot dogs and Sahlen’s brand from Buffalo. He offers local burger meat and uses Jaworski brand, a Cleveland favorite for his Polish Kielbasa and Italian Sausages.

Let’s sort through the steaming weenies and find out which ones are the MUST EATS.. queue the fireworks…

MUST EATS:

— HOFFMAN’S RED HOT: Not hot or spicy, remember hot is just NY slang for hot dog. These are German style hot dogs and more like the typical hot dogs we know here in Dayton. Hoffman’s is a hot dog company out of Syracuse, New York since 1879 and is wildly popular up there. These hot dogs use lamb casings. This Red Hot is traditionally topped with Hoffman’s mustard (they have it) and onions… but make it your way, baby… Hot Dog ! Dont forget the bun is from Evan’s Bakery in Old North Dayton!

— HOFFMAN’S WHITE HOT: Nothing spicy – again hot means hot dog, but this is a white hot dog, and looks a lot like a skinny bratwurst. The lamb casing on this gives a slight pop, when you bite into it. It tastes a bit like a breakfast sausage, very mild. The Big Ragu is weird with meat and even he likes it. He doesn’t like brats and he eats this stuff. In Syracuse, they eat these with Hoffman’s Mustard, get some on the cart.

— SAHLEN’S BRAND FOOTLONG CONEY: The footlong, oh yes. This brand, Sahlen’s is famous and popular in Buffalo, NY. Get one with coney sauce and load it up. It will take you 2 hands to carry it around until you nibble to the halfway point. Just a regularly flavored hot dog, but a damn good one.

Sahlen’s Footlong – just like they serve them up in Buffalo , NY

— KOWALSKI HAMBURG: Served on a Dorothy Lane Market Kaiser Roll, this burger made our top list in Dayton. A great burger, on a great bun, he even adds the “must eat” coney meat sauce on top of the patty. Our secret – add relish and onions to the patty as well… result: AMAZING!

— ZWEIGEL’S RED HOT: Plump and red in color, closer to what Daytonians know as a mild Metwurst. These are a little thicker and tend to split when you grill them. Rochester native’s love that crunchy pop when you bite into them and traditionally serve them with Coney Meat sauce or just mustard, onion and relish. You decide, we will take pictures.

Zweigels Red Hots and White Hots Splitting on the grill by themselves

— ZWEIGEL’S WHITE HOT: Most Dayton natives will think this is a Bratwurst. Again, these split when you grill them and are typically served with meat coney sauce, or doctored up with mustard and other toppings. He serves them on the Evan’s Bakery rolls (Old North Dayton bakery).

Honorable Mention: THE WARRIOR PLATE: Known as a “garbage plate” in some walks, this is a Rochester NY tradition. It is macaroni salad, covered with either a burger or a red hot, and topped with coney meat sauce. Are you hungry? Get one of these plates, named after John’s high school mascot.

A “Hamburg” at Kowalski Hots. Make sure you get the coney sauce on it !

COMING SOON: You heard it here exclusively, they will soon feature a Beef on Weck with Au Jus.

UPDATE:

You can catch Kowalski Hots in Benham’s Grove at Americana festival July 4, 2015 all day. He will also be at Garlic Fest, July 19th from noon-8pm at Sons of Italy’s Bella Villa Hall on County Line Rd.

Make sure you try some of these incredible whites and hots, when you are near Menards in Springboro/Miamisburg, or at local food truck rally or festival. The hot dogs are an inexpensive treat and the burger is fantastic too. Take the opportunity to get a taste of what many will never taste, true Upstate New York Coneys. Now, how much better does it get than that old school experience?

Check out more photos below and like Food Adventures with Chef House, Hungry Jax and the Big Ragu by going HERE

Hoffmans White hot, the pride of Syracuse

Hoffman Red Hots

Hot Dogs outside of Menards.. in a “flash”

Rochester’s favorite hot dogs, Zweigels Red Hots and White Hots

Kowalski Countertop

Warrior Plate with a Hamburg

Bite a White Hot from Zweigels

Lily’s Bistro 4th of July Barbecue

July 3, 2015 By Dayton Most Metro

The beginning of July means fireflies, warm summer nights and most importantly, 4th of July barbecues! One local restaurant has you covered for all of your Independence day needs. “A lot of people go out of town for the holiday but there are still many people who have obligations here in Dayton. We are hoping everybody has the chance to celebrate the 4th with a BBQ, and we’ll be grilling rain or shine, although of course we hope to be cooking on one of our award-winning patios” Emily Mendenhall, Lily’s manager, said. “We’ll also be using the night to celebrate our two-year anniversary,” she continued.

When we think of a classic American BBQ we think of dogs and potato salad and after speaking with Amy Finch, a chef at Lily’s, it looks like all the favorites are covered. “At our BBQ, we’ll have dogs, brats, pulled pork, portobello burgers and a bunch of tasty sides like corn on the cob, mac and cheese, potato salad, watermelon, and desserts,” said Finch.

Hosting your own BBQ at home? Well, Lily’s has that covered too. “We know it can be stressful getting the grill ready and preparing all the sides for your friends and family at your own BBQ.” Mendenhall said. “We are offering many of our popular sides for take out so that you can focus on the grill and have a little more time to enjoy the holiday” she continued. Sides can be ordered all this week and then picked up at the restaurant anytime between 11am and 3pm on Saturday, July 4th.

If you’re interested in attending the Lily’s 4th of July Bar-B-Que or preordering any of their sides for your home, more information is available on their Facebook page. The BBQ is a ticketed event and tickets can be purchased online or at the restaurant. Lily’s will also be open Saturday, July 4 and Sunday, July 5 for their weekend brunch from 11am-3pm.

Fronana Creamery Sets Grand Opening

July 1, 2015 By Dayton Most Metro

After months of planning and renovation, the first Fronana scoop shop and creamery is ready to open and begin providing healthy, all-natural frozen treats in downtown Dayton! The grand opening Fronana Extravaganza is scheduled for Sunday, July 19 from 5 to 9 pm at the store which is located at 27 W. First Street. Family friendly activities abound with a DJ, balloon artist, and photo booth, along with raffles and giveaways. There will be a ribbon-cutting at 5 pm followed by Fronana trike racing and a Fronana eating contest to win a year of Fronana fro’ free! July 19th is especially significant to Fronana because it is the one year anniversary of the launch of the FronanaMobile and National Ice Cream Day! The community is invited to join in the celebration and help us ‘Go Bananas!”. Visit the Fronana Facebook page for the schedule of events.
The new store will offer up Fronana by the scoop, by the pint, as well as an exciting new line of frozen treats like Fronana sandwiches, and even Fronana Buckeyes. Fronana is a frozen treat that is made primarily from bananas. Made from all natural ingredients and served by the scoop like gelato, but contains no dairy, added sugar, artificial ingredients, preservatives, stabilizers or gluten. It is completely vegan and also paleo-friendly as well. Fronana is available in myriad of flavors ranging from the classics like strawberry and chocolate to exciting new flavors like Vanilla Bean Orange Cream.
Fronana was developed by Air Force veteran, Bobby Walker, as a treat that he could enjoy guilt-free, while satisfying his sweet tooth. At the end of 2014, Bobby separated from the Air Force to pursue Fronana full time. The opening of the Creamery and Scoop Shop serve as the culmination of a year of planning and testing that started with the OpenDayton Business Competition in June 2014.
Fronana is committed to taking care of our planet by making thoughtful selection of products used in the production and distribution of our unique frozen treat. The entire operation is very low waste, with most being recyclable or compostable. To date, Fronana has donated nearly 500lbs of banana peels to local CSAs for composting. Fronana is committed to giving back through support of community based events.
The new shop was made possible through the Downtown Dayton Partnership’s Activated Spaces program which matches local businesses to available storefronts in downtown Dayton. Launched in November 2011, Activated Spaces provides potential business owners the opportunity for shorter leases at below-market rates as a way for them to jump-start their businesses and contribute to the vibrancy of downtown Dayton.

Beer! 2nd Annual Craft Beer Festival at Yellow Cab

June 27, 2015 By Dayton Most Metro

The craft beer scene in Dayton is exploding with breweries opening and expanding throughout the Miami Valley. With 12 breweries in operation, a craft beer festival is bringing them all together under one roof to celebrate the growing local, craft beer culture. On Saturday, July 1th from 3-9pm the Yellow Cab building will host BEER!, where attendees will be able to sample a 6 ounce beer from each brewery. “We want to host an event that showcases the diversity of our local breweries. Additionally, the Yellow cab is a central location, so attendees may be able to try a new brewery that they haven’t traveled to yet,”said organizer Brian Johnson.

Attendees of Beer!, will be able to vote on the Dayton’s Best Brewery, People’s Choice Award. Each of the breweries will be submitting one beer, and attendees will vote for their favorite. Last year Fifth Street Brewpub took home the prize but, like the Stanley cup, this award travels from brewery to brewery every year.

There will also be other local beverage favorites such as Boston Stoker coffee and specialty sodas from Lily’s Bistro. “We want to have some cool drink options for people who would like to attend the event but maybe aren’t big beer drinkers, and we’ll also have“designated driver” tickets available for $5 that get you entry to the event and a complimentary cup of coffee or soda” said Johnson.

With any good beer event you have to have good food to match. “It’s really exciting, we have a brand new food truck that will be debuting at BEER! called Bad Dog. They serve over sized, locally made hot dogs with a variety of gourmet toppings to choose from.” Johnson said. Organizers also plan to have local favorites Harvest Mobile Cuisine and Smokin’ Bee Bee Q on site.

Tickets are $25 presale and $30 at the door. Attendees get a 6 ounce beer from all 12 of the local breweries, entry to the venue and live music, and a complimentary tasting glass that you can take with you. Tickets are available at your local participating brewery or on their website, beerdayton.com.

Participating Breweries: Yellow Springs Brewery, Warped Wing, Toxic Brew Co., Star City Brewing Co., The Dayton Beer Company, Eudora Brewing Co., Lock 27, Nowhere in Particular Brewing, Hairless Hare Brewery, Lucky Star Brewery, Carillon Brewing Co., Fifth St. Brew Pub

Cooking with Your Kids

June 25, 2015 By Dayton937 Leave a Comment

Just another cooking adventure with Coraline and Ashlyn!

Hey all! HUNGRY JAX here from the FOOD ADVENTURES CREW, with a feature geared towards Dayton area moms and dads (or Aunts and Uncles for that matter).

Summer is upon us! This means sunshine, pool and even more free time for your kids! Sunny days are easy for us to find things to do outdoors. But those days, where its just TOO hot or it’s a monsoon that has blown in, I find myself turning to my back up plans for activities indoors. And that usually means you’ll find us in my kitchen making a delicious mess!

I have two fantastic daughters (yes, I may be biased but if you’ve met them, you’ll totally agree) ages 5 and 3. They love super heroes, bugs, princesses and legos. They are true mixtures of both my husband and I. So when Coraline (my 5 year old) first asked me in that sweet little voice of hers at the age of 3 if she could help me cook, my foodie heart about exploded! My mind flooded with these picturesque scenes of my daughter and I laughing and singing in the kitchen as we created delicious memories together!

I instantly jumped at this chance to have her help me make something. Cookies. Cookies were clearly the easiest thing we cold make together. Chocolate chip to be exact. So I gathered all the ingredients and tools necessary, wrapped her up in an apron and began our first cooking adventure! Those daydreams of mine were about to become real!

And then things got real. Real messy. And chaotic. A THREE YEAR OLD? COOKING? AM I NUTS? Flour was everywhere (genius me had just cleaned the kitchen prior to this). She ate more ingredients than what she actually dumped into the bowl. She’s my first born, so clearly I was panicking that she would die from eating the raw dough. My anxiety was high. My blood pressure was higher. By some miracle we created a decent batch of cookies. After a bath for her, and a mopping of my kitchen, there were no traces of the disaster zone. It was after this experience that knew I needed to be better prepared for the next time this was going to happen.

The kids are now pros at making chocolate chip cookies!

So, after many kitchen creations since then, with Coraline , and now, her sister, Ashlyn (my 3 year old that insists on making her own scrambled eggs), I have come up with some key pointers to share with you all if you have yet to embark on a cooking food adventure with your kids!

1. IT’S PEANUT BUTTER N JELLY TIME:

While cookies were a simple task for just me, add in a toddler and it was like trying to bake on a camping trip during the middle of a tornado. Starting out simple will help you gauge your child in how well they will listen in the kitchen setting. Have them make toast and let them butter it themselves. Or add the sprinkles on top of a cake. PB&J is a perfect option here. Obviously, if your child is older you can kick up the challenge, but when we are talking toddlers, ease into this. As they get older and better at this, let them start to choose ideas out of cookbooks for what to make. The more invested they are in what you are making, the more focused and committed they will be to creating the final product.

Own a Vacuum, or a dog in this case …

2. OWN A GOOD VACUUM. OR A DOG:

There will be a mess. It’s impossible not to have a mess when cooking with kids! And you know what, the mess can be a lot of fun! I’ve found it helpful when I am making something that involves flour, I would let my kids play with an extra pile of it to occupy them while I cooked. Same thing with dough. They LOVE to roll out dough. Get small 6 inch long dowels and let them use that as their own rolling pins! As they feel more engaged and included they will begin to observe you. And one of the best ways to learn skills in the kitchen is to have a hands on experience! So, tossing flour and watching it disperse in the air or squeezing pizza dough to feel how to squishes and stretches helps your child not only have fun, but gain an understanding as to how things should look and feel when cooking.

3. OWN A FIRE EXTINGUISHER:

This one should be self explanatory. However, it is important to teach your children about safety in the kitchen, especially when using appliances and the stove. My kids were allowed to pull up a chair next to the stove and stand on it to observe me cooking before they were allowed to actually stir/make something using the stove. They learned how the gauges on the stove would indicate what burners are hot, and how to only hold the handle of the cooking vessel. Breaking down what would be common sense to an adult into basic lessons is what a child needs to be successful in the kitchen

4. DON’T CRY OVER SPILLED MILK:

Eggs will get dropped. Something will spill. Someone is going sneeze into the bowl of cookie dough. It happens. Sometimes it’s an easy clean up and fix, other times it’s something bad enough to have to start all over. Stay calm. It’s just food. Yes, you read that correctly. It’s just food. Freaking out and turning what could be an amazing memory into a memory of mom or dad hyperventilating and breathing into a brown paper bag isn’t what we are going for here.

Coraline at the age of 3 making sauce for the first time!

5. TAKE PICTURES:

My fondest memories of being a kid were cooking with my grandmothers and my dad. Memories that are forever branded in my mind. These days we have the gift of technology to instantly capture memories so that we can immortalize them and share them for generations to come. Take pictures. Lots of pictures.

Well foodie friends, I bid you good luck on your Food Adventures in the kitchen with your kids! Give it a chance. And then another. You’ll find what works for you and your children. It doesn’t have to go perfect. I promise you it won’t. But when you stop coloring within the lines you allow yourself to create a new picture. And it’ll be an awesome one.

MANGIA!

–HUNGRY JAX

Want more foodie fun and scoop on Dayton’s best restaurants? Follow Hungry Jax, Chef House and The Big Ragu’s daily Food Adventures on Facebook by clicking HERE !

Jax with her daughter Ashlyn

Or follow Food Adventures on TWITTER HERE or INSTAGRAM HERE. Food Adventures, always original content, original photos, original events ! Often imitated, never duplicated, but there can only be one.

Chef Outfit

Jax and her daughter Coraline

Ashlyn wanted eggs for breakfast so Coraline offered to help!

Choppin Bananas

Ashlyn

Coraline

Vacuum time

Did someone call a chef??

Little Cora and the batter

Food Adventures !

Cora baking…

Brushing olive oil on Pizza Crusts

Sautee much?

Makin’ Pizza

Rollin’

Ghosts of pizzas past …

Downtown Residents Petitioning For Indian Restaurant

June 24, 2015 By Lisa Grigsby

As someone who has worked downtown for years,
I have to admit lunchtime options are somewhat limited. Sure you can get subs, pizza, burgers and Chinese food. Carmen’s Deli offers some Turkish and Mediterranean choices. The reopening of Agnes All Natural Grill fills the need for jerk seasonings. But if you have a craving for Indian food you are totally out of luck. And some downtown and South Park residents want to change that.

Last night South Park resident and longtime Downtown cheerleader Kate Ervin launched an online petition to recruit an Indian restaurant to the neighborhood, even going as far as prospecting a location for them:

Dear owners of Amar, Ajanta, Maharaja, Jeet, India Chaat,
or any other Indian culinary entrepreneur out there:

We the undersigned residents, workers, and/or frequent visitors of Greater Downtown Dayton, do hereby request that you open a new location in the center of town. We’re desperate for some saucy spicy goodness around here and we’re sick of driving out to the end of the earth to get it. We promise you’ll be the most popular thing around, especially if you include a lunch buffet, and maybe some of those little fennel candies at the register.

Here, we’ve already picked out a location for you! There’s a brand new building being built on Warren Street, and some of us in the South Park neighborhood really want to walk there. It’s right across from the hospital – think about all the doctors that will eat there! 50 luxury apartments upstairs. CoCo’s has a great thing going next door – you’re next! Just call Bill at 426.3577 and he’ll hook you up with the space.

Respectfully but hungrily,

Downtown people

Click here to sign the petition, and if you’d like to help them spread the word, just share this post! And who knows, maybe we’ll all be enjoying some Vindaloo, Palak Paneer and Tandori Chicken downtown!

Archer’s Tavern Celebrates 5th Bday with Busy Week

June 23, 2015 By Dayton937 Leave a Comment

Beer And Crawfish are just part of the weeks festivities at Archer’s Celebration of 5 years in business

The highly successful Archer’s Tavern in Centerville, hits its fifth anniversary this week. Each day they will have something special going on , so it is a great time to get to one of the area’s best restaurants. Big Ragu and the Food Adventures crew will be on hand for these events, especially the Crawfish Boil on Saturday!

HERE’S THE SKINNY:

— Disco theme this year as ARCHER’S is “Stayin’ Alive at Year Number FIVE!”

— Guest Appreciation all week ! Bar drinks are 1/2 off from 11am -9pm Monday June 22nd – Friday June 26th.

— WEDNESDAY JUNE 24th – Great Lakes Brewery Tapping of 4 different kegs, and entree special pairings for each beer !

— THURSDAY JUNE 25th is a Margaritaville Party complete with a Tiki Bar on our patio!!

— FRIDAY JUNE 26th is disco theme night, John Travolta style in his Saturday Night Fever days with a “Stayin Alive” party

— SATURDAY JUNE 27th 9pm, live music on the patio with Caroline Schoeffler and Nate Berry, along with Wretched Few member Tim Clendenin

Archer’s Co-Owner Dan Apolito entertains the Big Ragu at a crawfish boil !

— SUNDAY JUNE 28th is a Pajama Party with Bloody Mary’

MUST EATS:

— ALL YOU CAN EAT LOUISANA CRAWFISH BOIL – SATURDAY JUNE 27th at ARCHER’S. Join the Food Adventures crew for one hell of a boil! Starting at noon there will be a lot of shuckin, suckin and beer guzzlin’ going on. Corn, potatoes, Andouille sausage, onions, and of course, SPICY, LOUISIANA CRAWFISH ! We love all u can eat – no rules, just eat…

Don’t miss this week’s events at Archer’s Tavern in Centerville. We cant think of a better way to celebrate 5 years than with great food and drink.

Celebrate food all year long with The Food Adventures Crew on Facebook by “liking us HERE. Chef House, Hungry Jax and The Big Ragu will continue to bring you the best of Dayton foodwise , week after week, right here on Dayton Most Metro !