Dayton Dining

Evolution of an Icon – National Martini Day

June 19, 2015 By Brian Petro

The cocktail. The myth. The legend.

The martini is an iconic drink. So iconic, in fact, that the glass it is served in with an olive is an almost universal symbol of a cocktail. June 19^th every year is National Martini Day, one day we get to celebrate this legend and all of the varieties it has spawned. Starting with Mae West and James Thurber, to James Bond to Sex in the City, martinis in all their various forms have been embraced by pop culture as elegance in a glass. Maybe it is the simplicity of the ingredients. Maybe it is the balance of sweet and strong ingredients. Maybe it is the flexibility of the cocktail over the ages. Whatever the reason, more has been written and said about the martini than almost any other cocktail in history. And it all started in a little town in California.

The Golden (Rush) Age

The grandparents of the martini are just as distinguished as the cocktail itself. The Manhattan, well known to whiskey enthusiasts, is thought to be one of the original influencers on the cocktail. The use of vermouths and other aperitifs in cocktails was well established by the mid-nineteenth century. The other big influencer on the creation of the martini is the Martinez, a cocktail created in California during the Gold Rush. There are many stories told about how the Martinez was created, but the most common one involves a miner stopping at a bar in Martinez, CA and requesting that the bartender make him something special. Sometimes that bartender is the iconic Jerry Thomas, sometimes it is not. The bartender then created the cocktail as listed below:

The Martinez utilized sweet vermouth and gin, but it soon evolved.

The Martinez

1.5 oz. gin
1.5 oz. sweet vermouth
¼ oz. Maraschino liqueur (some recipes call for orange curacao)
2-3 dashes of orange bitters
Garnish: Lemon Peel

Pour all of the ingredients over ice into a glass. Stir for 20 seconds until the cocktail is chilled; strain the ingredients into a martini glass. Twist the lemon peel over the cocktail then add to the drink.

Even the glass the martini is served is in designed for the enjoyment of the libation. The glass is stemmed so you can hold it away from the drink, keeping it is chilled as long as possible. In all martinis, the water you get from stirring or shaking is important to the enjoyment of the cocktail. It softens the gin and smooths out any rough edges. The reputation of this cocktail spread from California to the rest of the country, and the rest of the country had something to say about how the cocktail was made.

The Martini Dries Out

This is as close as the vermouth should come to your cocktail.

The first place the martini recipe was actually written down was in 1882 by Harry Johnson in his Bartender’s Manual. It is much different than the one we would recognize today, adding gum syrup for some sweetness and thickness and with liquor proportions like the Martinez. As the 19^th century turned into the 20^th, dry vermouth, or French, vermouth was becoming more and more popular in bars on the east coast. It even found its way into the martini, immediately changing the complexion of the cocktail. Originally a martini with dry vermouth was known as a Dry Martini, but the dry was dropped as dry vermouth became the go to aperitif for the cocktail. As the nation got closer and closer to Prohibition, the martini became drier and simpler, losing sweeteners and having the ratio of gin to vermouth drop. It eventually settled to a 3 to 5 parts gin to one part vermouth ratio. In The Fine Art of Mixing Drinks, author David Embury even went as far as to insist the perfect ration is seven part gin to one part vermouth. A dry martini indeed.

The Dry Martini

2 ½ oz. gin
½ oz. dry vermouth
2-3 dashes orange bitters

Pour all of the ingredients over ice into a glass. Stir for 20 seconds until the cocktail is chilled; strain the ingredients into a martini glass. You may choose to add an olive or a twisted lemon peel for a garnish.

It was only called a Dry Martini at the time to distinguish it from its sweet vermouth based cousin. Time and other circumstances kept pulling the vermouth out of the cocktail.

Cocktails during Prohibition were not complicated at all. “Pour some liquor in a glass and drink” is a pretty accurate description of most drinks in the United States during this period. All of the great bartenders fled overseas and were creating new libations in Europe and the Caribbean. The ones still in the states were trying not to get caught serving cocktails, so ingredients like vermouth became novelties. Martinis became a little more than some chilled gin in a glass, and that is the way many people liked it. Even after Prohibition ended, the dryness of the martini stayed. Many luminaries of the time insisted the only way to drink a martini was to leave out the vermouth all together and just drink chilled gin in a martini glass. Maybe have a bottle of vermouth in the room or toast in the direction of France as you enjoyed your drink. This was also a time bartenders would use atomizers with vermouth or just wash the glass with vermouth to add a hint of the flavor, but not much of one. It was during this era that the dryness of the martini referred to a lack of vermouth as opposed to using different vermouth. This changed with the introduction of a new spirit to the American palate: vodka.

Leaving us Breathless

A vintage 1953 Smirnoff ad. It even advocates the Vodka Martini.

Vodka is a relative newcomer to the U.S. cocktail menu. It arrived on the shores in the 1950’s, and became hugely popular with the “Leaves You Breathless” campaign used by Smirnoff. One of the advantages vodka had over gin was the fact that after a three martini lunch, you did not carry a piney smell around for the rest of the afternoon. Since the art of bartending was just still filtering back into the United States, most bartenders substituted gin with vodka in cocktails as experiments. One of those was the martini, which for some reason was then christened the Kangaroo.

The Kangaroo

2 oz. vodka
1 oz. dry vermouth
Garnish: Lemon Peel

Many bars today don’t even add the vermouth to a vodka martini. There is no other flavor to balance out the cocktail, so instead of overwhelming the vodka, they just leave it out. Vodka opened a door for other experimentation. Since it is odorless and flavorless, it is a blank canvas on which to work. This gave the men and women behind the bar more room to play with flavor and other ingredients, straining them into a martini glass, and called the concoction some form of martini. This led to a little darker era for the martini purists.

Appletinis, Chocolate Martinis, and Questionable Martini Creations

It could be argued that the Cosmopolitan, developed in the 1970’s but not reaching peak popularity until the 90’s, was the precursor to the flood of flavored martinis. It could also be argued the Cosmopolitan was the precursor to the flavored vodka boom, but that is a different article. Other cocktail historians point to the French Martini at Pravda in the late 1990’s as the flash point for flavored martinis.

So…this era happened…

French Martini

1 oz. vodka
1 oz. Chambord (any fine raspberry liqueur will do)
2 oz. pineapple juice

Pour the ingredients into a mixing tin over ice. Shake vigorously for 10 seconds; strain into a martini glass.

This is a delicious cocktail, but is it a martini? Purists (myself included) would say no, that this is a delicious cocktail in a martini glass. A martini is gin (or vodka) and vermouth in a martini glass. The blank canvas expanded to include Lemon Drop Martinis, Appletinis, Cherry Cheesecake Martinis, Espresso Martinis, and all other manner of concoctions and variations. Menus became full of these cocktails, and for a while it was all the rage. Something in the bar community shifted in the early 2000’s, and classic cocktails fought their way back to the menu. This meant that the original martini, full of gin and vermouth and old world flavor, returned to menus as an option to the other martinis that were offered. You would be hard pressed to find a White Chocolate Martini in a craft cocktail bar these days. Though if you asked nicely, I am sure they would be able to make you one.

No matter how you enjoy your martini, June 19^th, National Martini Day, is a perfect day to, as Mae West put it, “slip into a dry martini”. Plenty of vermouth or no vermouth, flavored or not, you have many options to explore in one day. Just pace yourself. There is still a whole weekend of martini drinking to get through, and you may want to have one with dad on Father’s Day. Cheers!

Breathe & Brew Yoga at Dayton Beer Company

June 18, 2015 By LIbby Ballengee

Join the newly opened Dayton Beer Company in downtown Dayton for a Breathe and Brew all-levels yoga class this Sunday June 21st from 10:30am – 11:45. This is the perfect way to uplift each other, connect to our community, and celebrate Dayton! Enjoy the open air patio as we practice next to the beer being made. With the purchase of your ticket, you will receive a 75 minute yoga class + a flight of beer (a $10 value). Food trucks will be available for post class snacks as well. Oh, and don’t forget to bring Dad — this is a great way to spend Father’s Day together!

Tickets are $20.00 pre-sale or $25.00 at the door, and can be purchased at DBC via e-mail only ([email protected]) or directly via *PayPal, cash, or credit card. Upon any purchase you will receive an e-mailed receipt that will need to be shown at the door to get in. You may print it out, or simply show us your confirming e-mail on your phone!! Cheers!
*If you are purchasing your ticket via PayPal, please send money to e-mail address: [email protected] and simply put in the “comment” line: Breath and Brew.

3 Cheers for 3 Years at Fifth Street Brewpub

June 16, 2015 By Dayton Most Metro

Fifth Street Brewpub (FSB), the only co-operatively owned brewpub in Dayton, and the fastest growing one in the nation, announced today they will be celebrating their 3rd birthday on June 19, 20 and 21 with a weekend birthday bash. The event is open to the public and there will be something for everyone, so all are invited to join in the fun.

Board of Directors Member and Communication Director, Laura Hensley, said event attendees can expect a “fun-filled weekend, complete with live music on Friday by FSB favorite local artist Kevin Brown from 7 – 8 pm and, from Charlotte, North Carolina, double-neck guitarist Mark Kroos, from 8 – 10 pm. Plus, we’ll have our “I Own a Brewpub” selfie contest, new FSB beer releases, $3.00 pints of FSB beer on Saturday, $5.00 off FSB growlers on Sunday, and so much more. This truly is a three-day celebration.”

Libby Ballengee, one of 2600 owners!

There’s even an “I Own a Brewpub” selfie contest. To enter the FSB “I Own a Brewpub” Photo Contest for a chance to win one of three $100 FSB gift certificates follow these 3 steps:

1. take a selfie at the FSB selfie station with B.O.B., also know as “Big Ole Beer,” 49,000 ounces of pure happiness.

2. tag your selfie with ‪#‎iownabrewpub‬ @fifthstbrewpub.

3. post your selfie on your Facebook, Instagram, or Twitter Page

Patrons will be able to enjoy everything the brewpub has to offer including twelve great craft beers on tap, a wide selection of red and white wine, mixed drinks and FSB signature pub food.

While Fifth Street Brewpub is co-operatively owned, and has more than 2,600 member-owners, it is open to the public, too. Interested non-members can still join the brewpub at the one-time fee of $125 and own a share of the co-op. For more details visit www.brewpubgifts.com.

Fifth Street Brewpub’s hours of operation are: Monday through Thursday 4 pm to 11 pm, Friday and Saturday 11 am to midnight and Sunday noon to 10 pm. For more information, call (937) 443-0919.

Five For Drinking – Gin Edition for World Gin Day!

June 12, 2015 By Brian Petro

The common juniper berry, the berry that gives gin its flavor.

Gin has been around for a very, very long time. There are stories that date it back to the times of the Black Plague, where people would sip on juniper-flavored spirits to stop the spread of the foul disease. It was the Italians that initially started adding herbs, including juniper, to base spirits. The Dutch perfected the flavor, balancing the juniper with other herbs to create liquor known as genever, which is where gin earned its name. It was not until the British put their hands on it that is became the spirit we all know and love today. June 13^th is the seventh World Gin Day, recognizing of the global popularity of this herbal liquor.

Gin, like tequila, is a flavor that people either love or hate. Bartenders and Britons through the ages have loved it, because of the powerful flavors it adds to any cocktail. When William III (or William the Orange if you like) ascended to the British throne in 1688, he brought gin with him for the British people. The British then brought it to the rest of the world through their empire. When they started to explore more tropical climates, they discovered more than just new people and lands. They found malaria. They also discovered that an element in cinchona bark, quinine, helped stave off the disease. Cinchona bark is incredibly bitter on its own, so the Brits tipped a little gin into the tonic they were given, added the lime they always had on had (scurvy, you know), and created the cocktail they are best known for, the gin and tonic.

Care for a spot of gin?

Bartenders also fell in love with gin due to the fact it was readily available and offered a unique flavor. Many modern cocktails began with a gin base, and eventually evolved as palates changed and other liquors became popular. The martini glass, and the cocktail it holds, is the default icon for cocktails and drinking establishments. Vodka martinis are more popular in this day and age, but the three martini lunch was a gin based affair. Because of this affinity bartenders have with gin, and the fact we may be in another Golden Age of bartending, the spirit has evolved. Craft distillers have played with the flavors, reviving older styles of gin like Old Tom and adding other elements to it like barrel aging. If you are someone who has not tried gin in a long time, here are five classic recipes for you to explore:

Tom Collins

2 oz. Old Tom gin
1 oz. lemon juice
1 oz. simple syrup
Club soda
Garnish: Lemon wedge

Pour the gin, lemon juice and simple syrup into a cocktail shaker over ice. Shake vigorously, and strain over ice into a tall glass. Top off with club soda and add the lemon wedge.

The Tom Collins is one of many cocktails mention by Jerry Thomas in his 1877 book “How to Mix Drinks: The Bon Vivant’s Companion”. It was one of many other Collins drinks that he mentioned, all of them containing a base spirit, lemon juice and simple syrup. It is whispered that this cocktail is based off a punch created by a gentleman named John Collins, a server at Lattimer’s Old House in London. Like many other cocktail origin stories, that may or may not be true.

Of course he made his own cocktail. What can’t he do?

Vesper

3 oz. Gordons Dry gin
1 oz. vodka (Belle of Dayton or Buckeye would be lovely)
½ oz. Lillet
Garnish: Lemon Peel

Pour the ingredients into a cocktail shaker over ice. Shake vigorously, and strain into a chilled martini glass. Twist the lemon peel over the cocktail, then drop into the drink.

Ian Fleming created this cocktail for his hero, James Bond, to sip on in Casino Royale. It is named after the female agent Bond was sharing it with at the time. Gordon’s is what is mentioned in the text of the book, but any London gin will work. Over the years the cocktail evolved into a martini, and now into Heineken. How the mighty have fallen…

Negroni

1 oz. gin
1 oz. orange liqueur
1 oz. Campari
Garnish: Orange Peel

Pour the ingredients into a short glass over ice and stir. Twist the orange peel over the cocktail then drop into the drink.

The Negroni has been growing in popularity over the years, as evidenced by Negroni Week, a celebration of the cocktail and all of its varieties. After a long day doing whatever Italian counts do, Count Camillo Negroni went to his favorite bar, Caffé Casoni, and asked the bartender substitute gin for the club soda in an Americano. It became an instant hit, and spread quickly through Europe.

Classic Martini

2 oz. gin
½ oz. dry vermouth
Orange Bitters (optional)
Garnish: Lemon Peel

Pour the ingredients into a mixing glass over ice. Stir for 10 seconds or 30 turns of the spoon. Strain the cocktail into a chilled martini glass. Twist the lemon peel over the drink, then drop peel in.

There are hundreds of ways to make even the classic gin martini. You can garnish it with olives or twists, change the proportions by adding more gin or removing some of the vermouth, or leave the vermouth out altogether. Winston Churchill once said that the only way to make a martini was to chill the gin, pour it into a cold cocktail glass, and bow in the direction of France. Some will make the martini “wet”, which is equal parts gin and vermouth. Yours should fall somewhere in between.

This is Dayton. Of course aviation was going to be mentioned.

Aviation

2 oz. gin
½ oz. Maraschino liqueur
¼ oz. Crème de Violette
¾ oz. Lemon Juice
Garnish: Maraschino cherry

Pour all of the ingredients into a cocktail shaker over ice. Shake vigorously, and strain into a chilled cocktail glass. Garnish with a cherry and enjoy.

This is a lovely cocktail. Nicely balanced with the sweet and savory elements in it, and the light purple-bluish hue makes it stand out in a bar. It was created just before Prohibition hit, then promptly lost as the country went dry and Crème de Violette disappeared. This purple, sweetly floral liqueur has reemerged because of the craft cocktail boom. The name came from its bluish color, celebrating the fact that flying was becoming quite the rage.

The liquors that may be unfamiliar to you can be found at Arrow Wine. They may only have a bottle or two of some like Crème de Violette, but they will have them. They have a wonderful selection of gin as well. Ransom is a fabulous Old Tom Gin, and there are many other great newcomers on the scene like Hendrick’s, Death’s Door, Aviation, Plymouth, and Watershed Gin. And as a secret sixth cocktail, if you want to substitute champagne for the soda water in the Tom Collins, you will have a French 75 (named after the World War I gun that provided quite a kick). Or you can just grab a bottle of tonic water, a few limes, and enjoy a simple gin and tonic on World Gin Day. Cheers!

Elvis, Green Tomatoes, Burgers, Pies and Cornhole

June 12, 2015 By Dayton937 Leave a Comment

Elvis Looking to Karate Kid Kick the Big Ragu

This Saturday, June 13th get your blue suede shoes and head to Miamisburg’s 5th Annual Rock N Green Tomato Festival. There is gonna be Rock N Roll music all day long. There is gonna be a 5k Walk/Run. There is a Cornhole Tournament with a $250 first prize. Oh, and there is going to be, our favorite… FOOD, including a Green Tomato Pie contest and a burger eating contest!

One of our favorite yearly festivals is the family friendly Rock N Green Tomato Festival held in Miamisburg. A laid back atmosphere with plenty of vendors and activities, featuring great live bands. And as always, admission is FREE !

HERE’S THE SKINNY:

— WHEN: The Rock n Green Festival runs Saturday, June 13th from 11am -11pm

— WHERE: The event takes place at Riverfront Park in Miamisburg, which is the field behind Ron’s Pizza in downtown Miamisburg

— Live Rock n Roll All Day Featuring “The Rejects” (America’s favorite kazoo band) and an Elvis impersonator witha 14 piece Las Vegas Style Band.

— Cornhole Tournament (signup here), and a 10am 5k Walk / Run (signup here)

— There will be craft vendors and food vendors throughout the park

Green Tomato and Bacon Pizza from Ron’s

— Yours Truly, The FOOD ADVENTURES CREW will be judging the Green Tomato Pie Contest (signup here) and picking out the winners around 5:00pm.

Lots of food to sort through and we are gonna give you the inside scoop on the best eats at the 2015 Rock N Green Tomato festival. Or as we call it our patented MUST EATS!

MUST EATS:

— THE FRIED GREEN TOMATOES: Miamisburg Athletic Boosters have been selling these for years. They are a must eat, and the crispiest, most delicious bites of the festival.

— GREEN TOMATO PIE: You don’t like green tomatoes? Wait a minute, do you like apple pie? Then you will love this stuff. Keep an open mind and don’t go all “little emperor” on us, and we bet you like it. The ladies selling these pies do a terrific job, so grab a piece of the cinnamon goodness, sit next to Elvis and enjoy.

Fried Green Tomatoes – a MUST EAT !

— HAMBURGER WAGON: Get the legend between 2 buns here. It’s with a pickle, salt, pepper and onion because this icon “dont need no stinkin’ condiments.” There is also a Hamburger Wagon Burger eating contest that usually takes place around 2pm.

— RON’S GREEN TOMATO AND BACON PIZZA: One of the staples at the festival, and a fun treat for kids. Pizza never looked so colorful. The soft tomatoes and the bacon make for the perfect texture and crunch.

— RON’S BACON and GREEN TOMATO SANDWICHES: New to the festival this year ! Call it the festival version of a BLT, and a MUST EAT ! Another magical creation from Ron’s Pizza.

— WALT’S GREEN TOMATO SALSA: Special batches made just for the Rock N Green Tomato festival. This salsa is packed with flavor and of course, green tomatoes. Yet another great salsa option with Walt’s signature taste and recipe !

There is so much more food to try including food trucks and vendors, so explore the grounds and your taste boundaries!

Don’t “no show” this festival ! Instead, hike around the grounds and enjoy the food and the music. Heck, toss a few cornhole bags while you are there.

This festival packs in more food and fun than most. One of the most welcoming, inviting festival atmospheres it is great for the whole family. Pay homage to the Green Tomato, this Saturday ! It promises to be one heck of a FOOD ADVENTURE !

For more FOOD ADVENTURES click HERE to follow us on FACEBOOOK or follow us on TWITTER @food_adv by clicking here.

Walt’s Special Series of Green Tomato Salsa !

105 Years in the making, the HAMBURGER WAGON BURGERS !!

Toxic Brew to Debut Grapefruit IPA at Night Market

June 11, 2015 By Dayton937 Leave a Comment

Toxic Brewery Unveils the Grapefruit Yoga IPA at the Night Market this Friday June 12th

We have EXCLUSIVE scoop on an event Friday night. The secret is now out!

Toxic Brew Company will be at this Friday’s Night Market event at the Yellow Cab Building. The big news is that for the first time, they will be debuting a GRAPEFRUIT version of their PRACTICE YOGA IPA. A session-able IPA, the beer has nice balance of bitter and hoppy flavors. The grapefruit infusion brings on a muted, exotic finish. What a better, refreshing drink on a hot summer evening. Fruity, hoppy flavors infused into the signature taste of a Toxic Brew. This is a perfect compliment to the local vendors that will be at the Night Market selling local crafts and foodstuffs.

HERE’S THE SKINNY:

— The Night Market is Friday Night, June 12 from 5pm-10pm

— The Event will be held at 700 E. Fourth Street, Downtown Dayton

— This Friday’s Night Market will be the biggest one yet. This is largest list of vendors to date. Our own Chef House is leading the local brigade with other Night Market organizers.

Some of our favorite local vendors to get our Food Adventures on with, are these MUST EATS:

MUST EATS:

Caramel Cravings – get some at Night Market

BEEF JERKY from SIMPLE MAN FOODS – terrific beef jerky out of Columbus with the perfect spiciness.

THE CARAMEL CORN FROM CARAMEL CRAVINGS– Big Ragu ate an entire bag of caramel corn at the last Night Market – lose yourself in it too

THE MILK at STARDANCER CREAMERY – We bought a gallon of this milk, and it is like nothing you have ever tasted. Creamy and wholesome from happy cows!

VANILLA EXTRACT at CHEF JC’s EXTRACTS – Big Ragu made cannoli dip with the vanilla extract last month and it was a smashing success

COOKIES AND CREAM POPS from SWEET P’s ICE POPS – Hot day, cold treats – who can resist their flavors?

SPRING VEGETABLE SOUP MIX from SPICE PARADISE – Friendly vendor with delicious items. Make sure you load up on them!

THE BRAIN MENDER JUICE at THE SHAKERY JUICE BAR – Made with carrot, beet, lemon, celery and cucumber is a wake up call in a glass.

CHOCOLATE CHIP COOKIES at STREET SWEETS – Some of the best oatmeal and chocolate chip cookies in the land ! We ate a bunch and shared them too!

TOMATILLO-SERRANO SRIRACHA SALT from HOUSEMADE : Ok we are biased. Well, we probably are addicted. You all know about Chef House’s Sriracha Sauce and her Hot Honey sauce, but those new salt rubs are the latest rage. They are perfect for baking chicken or seasoning grilled veggies.

Besides the great vendors, both Habitat for Humanity and Gem City Roller Girls are rumored to be attending.

And did we mention ..LOCAL BEER ? We just scratched the surface on the various vendors, that will be there.

To see for yourself, make sure you start the weekend out right by buying local on Friday night. Shop at the Night Market, with a pint of Grapefruit Yoga IPA from Toxic Brewing Company in your hand.

Want more scoop are MUST EATS in the Dayton area? Then follow FOOD ADVENTURES on Instagram HERE and like us on FACEBOOK HERE

Infused Vanilla Extracts from Chef JC’s

Zesty Ranch Early Favorite for McDonald’s Shakin’ Flavor

June 10, 2015 By Dayton937 Leave a Comment

Chipotle BBQ Dusted McNuggets. Dip them in BBQ sauce

The feedback is in from the Shakin’ Flavor event at the Wilmington Pike McDonald’s last Monday. The VIP guests at the Food Adventure were given Mcdonald’s swag and asked to test the flavors for themselves. We found patrons loved all three flavors CHIPOTLE BBQ, GARLIC PARMESAN, and ZESTY RANCH. It seemed the favorite this night was Zesty Ranch.

DID YOU KNOW?

Fast Food executives have long known that the Dayton area is much more inclined to give new fast food products an initial try. Much more than the conservative tastebuds of Cincinnati or even Columbus. That is why in Dayton, we see many test products here before they go national. In other words, Dayton is an open minded, foodie town full of feed back (applaud yourselves).

HERE’S THE SKINNY on SHAKIN’ FLAVORS:

— McDonald’s new Shakin’ Flavor product is a free packet of seasonings that will be an option with any Chicken McNugget order or large French Fry order. Your choice of flavor is CHIPOTLE BBQ, GARLIC PARMESAN, or ZESTY RANCH

— A extra “shakin” bag is given to the customer and a powdered packet, and the rest is simple. Dump the fries or McNuggets into the bag, and then the seasoning. Close the bag and shake it like a pom-pom. The result is pretty evenly seasoned fries or nuggets. For more even results, after shaking, we suggest laying the bag flat and tearing open rather than dumping the food out of the bag.

This is a great distraction for kids. Hungry Jax found her children caught up in the excitement, and loved it as much as the yogurt in the kid’s meal.

Kids love the new Shakin Flavors and love to “Shake it Up”

The Big Ragu loved the Chipotle BBQ and Garlic Parmesan. It brought a new dimension to the nuggets and fries

MUST EATS:

Experiment with your own tastes, but we found a couple faves’ you gotta try.

— CHIPOTLE BBQ NUGGETS DIPPED IN BBQ SAUCE

— ZESTY RANCH FRENCH FRIES

— GARLIC PARMESAN NUGGETS DIPPED IN RANCH SAUCE

Get to select Golden Arches and shake things up. Not every McDonald’s has them, but they are worth a try. They bake ’em, you shake ’em, your flavor, make sure you savor !

Peace out to Ronald McDonald and the crew for their hospitality and the revolving videos showing how nuggets and burgers are made.

Want to see how a FOOD ADVENTURE is made? The follow The Big Ragu, Hungry Jax and Chef House on Facebook by clicking here.

Zesty Ranch French Fries

Ollie’s Place Set To Open Wednesday!

June 9, 2015 By Lisa Grigsby

Owner Mike Schwart at the Beer Engine.

Mike Schwartz has been dreaming about this new place for more than 20 years. He shared “that once I realized I couldn’t expand the Belmont Party Supply any more I started dreaming up this next venture.” And on Wed, June 10th at 4pm, you can experience the reality of that dream- Ollie’s Place, located at 518 Miamisburg Centerville Rd in the Home Center Shopping Center, next to the newly located Hauer Music store.

Named after Mike’s Grandfather Ollie Schwartz, a meat-cutter, local business owner and widowed father of six during the end of The Great Depression. As a strong, spirited man, he also served as a role model for Mike’s entrepreneurship.

Ollie’s Place is a restaurant that features 60 rotating taps of the best craft beers, a whiskey bar that is home to over 200 whiskeys from around the world, and a retail beer and wine carrryout with 1600 beers to choose from. Mike says, “with that selection if you can’t find a beer you like, you don’t like beer.” There is even a beer engine, a manually operated device used to pump beer from a cask.

The beercooler itself was a rather impressive piece of engineering, Mike explained to me that each time a keg is changed, the lines are plugged in to a built in cleaning line, keeping the flavor of the beers pristine. And opposite the keg wall, the bottled beer lines up into the retail side of the operation. You’ll be able to build your own six pack and the staff is well trained to make suggestions based on your likes or dislikes. The retail side also offers homebrew kits as well as equipment for making your own beer or wine. Schwartz shared that they will be offering brewing classes as the new location soon.

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tempura bacon wrapped asparagus

vanilla bean cheesecake

The restaurant, with seating for 140 (plus a patio to be added later this summer) will be open at 4pm Tuesday through Sunday for dinner, as well as lunch on Saturday and Sunday from 11am -8pm.

Chef Joshua Walden will be executing a menu created by consultant Chef Don Warfe. Appetizers include a cheese plate, herbed goat cheese and baguettes, and my favorite the Tempura bacon wrapped asparagus. Salads choices included a grilled chicken salad and a strawberry and mango mesclin option. Main course selections included curry chicken kabobs, lump crab cakes, cauliflower steak, grilled chicken, shrimp or chicken tacos and black and blue sliders. The menu includes beer pairing suggestions for each item.

Sous Chef Aimee Plessa does a fantastic job with the desserts, I tasted both the vanilla bean cheesecaks and the double chocolate bourbon creme brulee, which both paired perfectly with the Great Divide Yeti Imperial Stout.

General Manager Gus Stathes explained to us that the tap list for opening night will be filled with as many special beers as they can get their hands on. On an ongoing basis you can check BeerMenus.com to know what’s on tap at Ollie’s. He posted this hand written list on facebook a few hours ago. So it won’t seem to matter what kind of beer you like, you’ll find something you like on draft. And each beer has a 4oz tasting price, as well as prices for a pint, howler or growler (not all beers will be offered in growlers).

And if beer is not your thing, check out the wine list, the specialty cocktails or list of over 200 bourbons, 25 Irish whiskeys, or 55 scotch options priced for both a taste and a 2oz serving.

We think Ollie’s Place is gonna be one of Dayton’s new favorite places!

Wilmington Celebrates The Banana Split!

June 9, 2015 By Dayton Most Metro

The nation’s only Banana Split Festival pays homage to simpler times with rock ‘n’ roll, cruise ins, crafts and rides were the ultimate in family entertainment. Kicking off this Friday, June 12th from 4-10pm and Sat from 10am – 10pm, the festival, hosted by local Rotary clubs, donates all the proceeds to charity.
For directions and more check the BananaSplitFestival website.

HOW IT ALL BEGAN
In downtown Wilmington, there used to be a restaurant called Hazard’s. The proprietor of the restaurant was Ernest Hazard. Like most merchants in Wilmington today he wanted to find a way to attract the students of Wilmington College to come to his restaurant.

It was a very blustery winter in 1907, so business was slow and the employees didn’t have a whole lot of work to do. So Hazard decided that a good way to get some business was to create a new dish that was so unique everyone would want to try it. So he offered to furnish unlimited ingredients to the employees and have a contest to see who could come up with the most unusual dish.

Surprisingly enough, the winner of the contest was Ernest Hazard. He took a long dessert dish, arranged a peeled banana and three scoops of ice cream in it, and added a shot of chocolate syrup, a little strawberry jam, and a few bits of pineapple. On top of this, he sprinkled some ground nuts, and garnished his invention with a mountain of whipped cream and two red cherries on its peak.

Festival goers will still enjoy the many food booths and craft and collectible booths promoting the 50s and 60s, a classic car cruise in, games for the entire family, and free entertainment. But the highlight for most will be the “build your own” banana split booth.

Friday’s Entertainment Schedule:

Pony rides start at 4pm and run all weekend

4 – 7:30 –OSU Buckeye Mobile Tour
Travels throughout the State of Ohio engaging fans through interactive games, activities, Buckeye-branded vehicles and inflatables. Don’t miss the ‘Buckeye Experience’ at the Banana Split Festival. No charge for this event.

4-5:45pm Rewind – The band is composed of friends, classmates and family who share a common bond for the love of music from the golden oldie years of the 50’s, 60’s and a little of the classic country sounds.

6- 7:50pm Par 5, featuring Fathead Davis – An American roots singer-songwriter steeped in R&B, soul, and gospel

8-10pm Brent Keith Band – Country Heartland Rock

Saturday Schedule:

9am – 5K run starts
11am – 12:25pm – Heavy Medicine – Powerhouse blues, funk, soul and rock ban

12:20-1:30pm – The Folks – A two man act made up of Ben Schaad and George Carrington both of Wilmington

Noon: Classic Car Show

1:30-3:30pm Sawgrass -High energy bluegrass quartet

4pm – Banana Split Eating Contest – In the pavillion.
Three divisions: Adult, Teens & Kids

5:30 – 7:20pm Cheap Thrill – The Cheap Thrill Band- a 3 Piece Classic Rock band covering the songs of the 60’s 70’s and 80’s, first got its start back in the 80’s.

7:30-8:15pm Blue Steel – Playing classic rock favorites from the 70’s & 80’s

8:15-8:30pm Car Show Awards

8:30-10pm Blue Steel closes out the festival

100,00 People Expecting a Berry Good Time

June 4, 2015 By Dayton937 Leave a Comment

Strawberry Festival Showcases Many Recipes for the Good Ole’ Strawberry !

This weekend kicks off the popular Strawberry Festival in Troy. Crowds of over 100,000 are expected at the event which will feature over 70 food vendors. Sort through the choices with our Food Adventure’s MUST EAT items.

HERE’S THE SKINNY:

— The 39th Annual, Troy Strawberry Festival kicks off Saturday, June 6 from 10am-8pm and closes out Sunday, June 7 from 10am-6pm

— Most booths are fund raisers for local charitable groups, so buy often and support local causes !

— Lots of walking as the Festival stretches from Downtown Troy, across the levee to the Troy High School Football Stadium

— Other fun attractions include a Strawberry eating contest, Live bands, A Big Wheel Race, and a Sunday morning 10k run.

Sorting through the food items, Food Adventures came up with our 3 favorite MUST EATS of the festival

MUST EATS:

— STRAWBERRY SALSA: Deliciously hot and sumptuously sweet. This stuff is great with tortilla chips. Want a Food Adventure? Try it over vanilla ice cream ! Hungry Jax says this is the best food item at the festival. Even better it is a charitable product, which promotes college scholarships for Troy Students. Buy the salsa year round HERE!

Trying to Walk and Eat Strawberry Donuts at the Same Time

— FULTON FARM’S FRESH STRAWBERRIES: Is there anything as good as freshly picked strawberries from a local farm? Good munching just plain while on the go. Grab a bunch and bring them home for a rendezvous with whipped cream, chocolate or make some killer smoothie shakes.

— STRAWBERRY DONUTS: Fluffy, flaky and slightly crispy, these are the iconic donuts that built a tradition. We know, you have to wait in the line. So, buy a bunch, as they support the Troy Band Boosters. Take a lot home. Why? Because these go great with a glass of milk and you can bribe your friends with them.

Join the crowd this weekend in Troy, and see why thousands flock to be a part of this festival. It promises to be a berry good time for all!

For more good times and good food spots, join Chef House, The Big Ragu and Hungry Jax on our insatiable quest for great Dayton food. “LIKE” FOOD ADVENTURES on FACEBOOK by clicking HERE

Fresh Strawberries from Fulton Farms in Troy, Ohio

Two Dayton Family Beer Businesses To Partner

June 3, 2015 By Lisa Grigsby

At 2:30pm today Dayton’s oldest family run Beer Distributor, Bonbright, partners with the Dayton area’s oldest Brewers, Dayton Beer Company, to sign an exclusive beer distribution agreement.

According to Chris Fritz of Bonbright, “good liquid is easy to sell” and since Pete Hilgeman opened his new 4,000-square-foot beer hall and tap room and a 4,000-square-foot production brewery the beers he’s been brewing has just continued to improve. This deal will allow Hilgeman to concentrate on brewing while Bonbright Distributing will take care of getting those beers out in the nine county area they trade in. Fritz says, “we only sell beer we believe in and we believe in Pete and the beers he’s brewing.”

Now that the new facility has been open for about 6 weeks, the next new thing will be canning the brews they are making at the Madison Street location and the distribution deal can make that a big success.

Brock and Pete seal the deal with a beer! This is the first of the local breweries to sign a distribution deal.

Summer Vendors Bring Quality, Local Food to Dayton

June 1, 2015 By Dayton Most Metro

Michael from Hungry Toad Organic Farm

This Saturday, June 6, the outdoor farmers market opens at the 2nd Street Market, 600 E. Second St. in downtown Dayton. Four produce vendors will join the more than 40 year-round indoor vendors to provide shoppers with even more options to purchase locally grown food. The outdoor farmers market is open Saturdays from 8 a.m. to 3 p.m. through the fall harvest season, which typically lasts until early October.

The outdoor vendors that will be at the Market starting this Saturday are:
• Garber Farms (indoor and outdoor)
• Mile Creek Farm (organic)
• Gypsy Chick Farm
• Hungry Toad Farm (organic)

Other vendors may join the indoor and outdoor mix during the summer season. Visit the website or follow the 2nd Street Market on Facebook for updates. The Market is open Thursday and Friday from 11 a.m. to 3 p.m. and Saturday from 8 a.m. to 3 p.m. The 2nd Street Market was named the Best Farmers Market on the 2014 and 2015 Best of Ohio Readers’ Ballot from Ohio Magazine. The list of winners was generated by votes cast by Ohio Magazine’s website visitors this past fall.

Emily with beets from Mile Creek Farm

“The 2nd Street Market helps Five Rivers MetroParks serve as the region’s conservation leader by providing our community convenient access to local food, which is less taxing on the environment and often healthier,” said Market Manager Jimmy Harless. “These additional summer vendors will give our customers even more options for stocking their kitchens with locally grown and produced food.”

The 2nd Street Market also is home to eight prepared food vendors offering breakfast and lunch items, as well as vendors offering such kitchen staples as bread, milk, cheese, meats, oils, flour and a large selection of hand-crafted gifts. Learn all about the 2nd Street Market at metroparks.org/localfood.

McDonald’s Introduces “Shakin’ Flavors” + Ticket Giveaway

May 31, 2015 By Dayton937 18 Comments

Win a Ticket to the Shakin Flavor Event June 8th, by commenting below !

Mcdonald’s is launching their new “Shakin Flavor” option for French Fries and Chicken Nuggets. The Food Adventures Crew is helping them introduce the new product by hosting a promo.

Monday, June 8^th, McDonald’s located at 6222 Wilmington Pike will host a Shakin’ Flavor Tasting Event. The event is invite-only and will allow fast foodies to learn, make, and enjoy their own Shakin’ Flavor McNuggets & Fries. The 3 flavor options being introduced are ZESTY RANCH, GARLIC PARMESAN, and CHIPOTLE BBQ

There will be giveaways. Oh yeah baby… attendees will also leave with McDonald’s swag and Arch Cards to return to McDonald’s and enjoy a meal on their own. We have always wanted to use the word “swag.” Thank you, Ronald.

As part of the McDonald’s partnership, Food Adventures and Dayton Most Metro are giving away 10 tickets to the Shakin’ Flavor event. To have a chance at being a winner, please comment on the article below. Winners will be chosen and notified FRIDAY JUNE 5th. Food Adventures will post the winners on their Facebook page (click here to see) as well.

HERE’S THE SKINNY:

McDonald’s new “Shakin Flavors” will be available for McNuggets and Fries

WHAT: NEW McDonald’s “Shakin’ Flavor” Tasting Event

WHEN: Invite Only event is Monday, June 8, 4:30 pm – 6:30pm

WHERE: McDonald’s Sugarcreek – 6222 Wilmington Pike

WHAT ELSE: We have 10 tickets to this event. For a chance to win one of them, please comment on the story below.

NEW SHAKIN FLAVORS: ZESTY RANCH, GARLIC PARMESAN, and CHIPOTLE BBQ

Winners will get a chance to sample all of the flavors and choose their own “Shakin Flavor” meal combination. If “The Hamburglar” comes by, we will shake him up.

Many of us drop by McDonald’s drive thru from time to time for a fries fix or a McNugget munch. Now is your chance for a free Food Adventure under the golden arches.

Comment below for a shot to join us, and GOOD LUCK !

Comment below to “Shake up your tastebuds !” We eat it all at Food Adventures, no rules !

5th Street Brewpub Kicks Off Summer

May 30, 2015 By Dayton937 Leave a Comment

SUMMER KICKOFF PARTY, JUNE 1st from 6pm – close

Fifth Street Brewpub will be hosting a charity event this Monday, June 1st from 6pm – close. Dayton Most Metro, Dayton Dining and Food Adventures are partnering with the brew pub for this special night, benefiting the House of Bread. The House of Bread is a community kitchen that serves meals 7 days a week to local residents in need.

Our resident foodies, The Food Adventures Crew will be guest bartenders. Chef House, Hungry Jax and The Big Ragu will be pouring from the 12 draft choices all night and earning your tips for the charity. (Bottled beer, soft drinks, wine and liquor available too).

The event will also feature the unveiling of new menu items! A percentage of food sales will be donated to the House of Bread.

HERE’S THE SKINNY ON THE MUST EAT AND DRINK EVENT !

WHAT: FIFTH STREET BREWPUB SUMMER KICKOFF PARTY

WHERE: Fifth Street Brew Pub, 1600 E Fifth Street Dayton, OH 45403

WHEN: MONDAY NIGHT, JUNE 1st, 6pm – close

WHY: To enjoy good local food and beer and benefit the House of Bread Charity through tips and a percentage of food sales

WHAT ELSE: New Menu items and see where new seating construction is beginning

— BUFFALO CHICKEN NACHOS: Tortillas with braised chicken, buffalo cream cheese sauce, corn, black bean relish, and melted cheddar cheese.

— SOUTHWEST EGG ROLLS: Three traditional egg rolls filled with chicken, corn, black beans, and queso. Served with creamy jalapeño sauce made in house.

— BBQ RANCH CHICKEN SALAD: Mixed greens, corn, black bean salsa, scallions, tomato, cheddar cheese, tortilla strips, and chicken topped with a Ranch & BBQ sauce.

A percentage of food sales will be donated to House of Bread, a local charity

— THE FIFTH STREET STEAKHOUSE SANDWICH: Sliced roast beef & caramelized onions smothered in creamy Alfredo sauce and melted Gouda cheese. Served on a toasted roll, aus jus sauce is available by request (yes, get some).

EVEN MORE: 12 beers will be on tap, including our 6pm tapping of “RAGING BITCH IPA” from FLYING DOG BREWERY with $1 off those pints !!

Click HERE for the full list of beers on tap (we will add Raging Bitch IPA to the list 6pm Monday)

Dont like beer? Soft Drinks, wine, and liquor are also available at the brewpub !

The Food Adventures Crew will also be drawing winners for door prizes and giveaways including pint glasses, t-shirts and a $25 gift card to the 5th Street Brew Pub !

Please come out and sit at the bar, or the dining room, or the outside bier garten, which may have a bon fire ! What better way to support a local food pantry than this Summer Kickoff Party?

For more fun events like this and killer food photos of eateries you never knew about, follow FOOD ADVENTURES on FACEBOOK by clicking HERE

The Big Ragu, Hungry Jax, and Chef House from Food Adventures will be guest bartenders, giving their tips to The House of Bread charity

The Last Round Up – Dayton Loses a Good Man

May 28, 2015 By Dayton937 3 Comments

A Chef’s Coat Hangs in the Longhorn Steakhouse Moraine Kitchen

A chefs coat hangs on a hook in the kitchen area. A somber mood is felt in the air. Last week, one of Dayton’s most humble community supporters was lost unexpectedly. Bob Medlin, manager of Moraine’s Longhorn Steakhouse passed away. He left a legacy of helping others in the Miami Valley who were less fortunate than him. Last night was Bob’s visitation/funeral and as the crowds came to pay their respects, the one theme was Bob’s giving ways. He had a way of making you think you were his best friend. Bob Medlin was everybody’s best friend.

MUST KNOW THINGS ABOUT BOB MEDLIN:

— He loved his family. Just 2 weeks ago, we saw him in Frisch’s with his kids. He always talked about his wife and children with the utmost regard. He was a family man, and he loved them very much.

— Bob was humble. He did not like to toot his own horn about his charity work. Food Adventures featured Bob in an article on Dayton Most Metro last year (read it here). It was like pulling teeth to get him to tell us about all of the organizations he had helped. But his staff helped us compile the list for the feature story. We were humbled to hear that the article was read at the National Longhorn Steakhouse Convention and that Bob was presented with a National Humanitarian Award.

— No matter how busy he was, he always stopped and listened to people’s problems or requests for donations.

— Bob used his position at Longhorn Steakhouse to serve delicious food, and help others in the community. Bob was a selfless man, who put a great support staff around him that believed in community involvement, and helped him execute that plan. His staff volunteered countless unpaid hours to help causes special to them. The imprint on the Miami Valley was tremendous. We have never seen an entire staff more dedicated to helping the Dayton area.

— He used his short time on this earth to make a difference. In his 38 years, he volunteered his own hours, his own money, and with help of Longhorn Steakhouse and the staff, he affected the lives of many for the better.

— Some of the charities Bob, Longhorn Steakhouse, and his staff helped on a regular basis include:

March of Dimes Walk for Babies.

Pancake breakfasts that supported the Sandy Hook Elementary victims, and the Mobley Family who endured terrible losses in a local fire.

AMBUCS Chili cookoff,

Food For Kids (Vandalia)

Dayton Hospice Walk

Bob Medlin (b.1977 – d.2015) will be deeply missed

Snuggled Up Inc. – bedding for Dayton area kids

The Greater Dayton Apartment Association’s Rent Foundation – prevents homelessness in Dayton, by paying rent for families in crisis.

Shoes for the Shoeless and Brief Blessings – helping Dayton area children with basic needs such as shoes and underwear

Ronald McDonald House of Dayton – Staff volunteered to rake leaves, clean up yard

Dayton Circles – dedicated to ending poverty

Back2Back Ministries – Helping local orphans and abandoned children

Kiser Elementary– helping educate refugee children who have settled in Dayton.

Christ’s Church of Bellbrook’s – various charity programs

Relay for Life Charities from American Cancer Society–

The staff at Longhorn promises to continue Bob’s vision and charitable involvement in the community. We talked with Josh Ruxer, one of the managers at Longhorn, and although the employees are recovering from their loss, they are more committed than ever to local charity benefits.

It is at this point in the article where we suggest that a little karma takes place. Bob left behind a wife and 2 small children. His unexpected passing will no doubt put a financial burden on his family. Please consider helping a family, that helped so many others.

Please send donations, and checks made out to the Bob Medlin Family, addressed to Longhorn Steakhouse Moraine , 1921 W Dorothy Ln. Moraine, OH 45439

In his family’s time of need, Food Adventures remembers a quote from Bob, who said “It just proves we all win together when we do the right things.”

Hungry Jax, Chef House, The Big Ragu, Lisa Grigsby and the whole Dayton Most Metro team give our condolences to the Medlin family. May his memories of giving and happiness override your sadness at this time.

Jordan and Bob

Bob laughs at the Big Ragu who he got sweaty with his hot chili !

Pancake Benefit

Bob brought this cake to March of Dimes event

Bob and his managers

Bob and Jordan

March of Dimes Walk for Babaies

Longhorn Steakhouse Moraine

Another charity event

March of Dimes Charity

They care

Bob and the Moraine Longhorn crew

Bob made the best chili in 2014’s AMBUCS cookoff

FUSIAN Returns Home To Open Restaurant #6

May 27, 2015 By Lisa Grigsby

As first announced in February of 2014, a second FUSIAN location opens Thursday, May 28th in the brand new Oak Creek Crossing retail development. This newly built shopping center in SR-725 already is home to;

Zoup! – fast-casual soup concept restaurant with 12 rotating daily varieties and made-to-order salads and sandwiches. Opens May 14.
PetPeople – 4,500-square-foot store with high-quality, natural pet foods and supplies
Elements Massage– 2nd location for this therapeutic massage business

Coming Soon:

El Rancho Grande Restaurant – sit-down Mexican restaurant – Opening soon
Whole Foods – 45,000-square-foot store is this specialty grocer’s first Dayton-area location – Opening June 3rd

The quick serve sushi concept opened their first restaurant in 2010 and the Washington Township store is the 2nd Dayton location, with 3 in the Cincinnati market and 1 currently in Columbus, with 3 more scheduled to open still this year. In 2016 they’ll add at least 2 more in Cincinnati and when we asked owners Zack and Josh Weprin and Steve Harman, who are UD grads, about more in Dayton we got no answer but a sly grin, which I guess means more to come. “We love Dayton… it’s where we grew up, and it’s where we consider home. Our continued efforts to bring our food and our company to new markets would not be possible without supportive communities, a great team, and amazing customers!”

A 10 piece sushi roll will set you back about $8 and you can add a cucumber or seaweed salad or edamame side to your meal for just a few dollars more. Just like at Chipotle, you move down the line to custom build your roll, starting with a seaweed or soy wrapper, brown or white rice, choose a protein, salmon, chicken, shrimp, tuna, crab mix or tofu, then add veggies of your choice and top off with a sauce. The food at FUSIAN is always fresh and sourced locally when possible.

According to FUSIAN HR Manager Teresa Perretta 25 new team members were added to the FUSIAN family to open this location. She said “staffing it was easy, we’ve had a wait list at the Brown Street store for 2 years. Finding a crew that is passionate about what we do it makes all the difference in the world to us. We’re all about community and transparency, which is why this new design is a prototype for all our new builds now. You can see from the front door to the kitchen and that’s purposeful.”

If the soft opening was any indication, we expect FUSIAN will be packed from the moment it opens its doors at 11am to 10pm seven days a week. The 58 seat eater will donate all proceeds tomorrow from 6-8pm to Crayons To Classrooms. And be sure and check out their Olive + FUSIAN COLLAB Sushi Roll which results in a $1 donation to Crayons To Classroom for each one sold.