Dayton Dining

Brunings Wine & Spinoza’s Launch Summer Series

May 27, 2015 By Dayton Most Metro

This debut event kicks off a summer-long wine and pizza pairing series featuring special off-menu pizzas and unique wines available exclusively at Spinoza’s (menu price by the glass or bottle) and at Brunings Wine Cellar (retail price by the bottle or 10% case discount).

Pizza Feature for May/June:
Steak & Mixed Mushroom Pizza with Gruyere & Fontina Cheese, sauteed mushroom mix, marinated Black Angus sirloin, caramelized onions, and Danish blue cheese with horseradish aioli & scallions after the bake.

Local Chef to Appear on Food Network’s “Grocery Games”

May 24, 2015 By Dayton937 Leave a Comment

Chef Aimee Saling will be on Food Network’s “Grocery Games” with Guy Fieri. Her episode will air Sunday May 24th at 8pm

A local chef is being featured on an episode of Guy Fieri’s Grocery Games, a popular evening show on TV’s Food Network.

Chef Aimee Saling, a Dayton native, will be on episode that airs on Sunday May 24th at 8pm.

The show challenges contestants to conjure up recipes using a limited number of grocery store items. It is a cooking test of skills, wits, and speed.

Aimee, who currently is the Executive Chef at Piccolo Wine Room in Glendale, is tight lipped about the episode, but has a picture of her and Guy Fieri in the restaurant. The photo was taken during a break in filming. Chef Saling says Guy was very nice and personable, and even nicknamed her “Dayton.”

HERE’S THE SKINNY ON CHEF AIMEE SALING:

— Chef Saling has an extensive resume, having worked in almost every facet of the kitchen for the last 15 years.

— There is no set menu at Piccolo Wine Room, because Aimee’s menu is a rotating menu which is different every night. The menu is announced approximately 6 pm every Thursday, Friday and Saturday evening, and usually contains 4 to 5 entree choices. Menu items are also posted on Piccolo’s Facebook Page. Everything is made from scratch with seasonal ingredients.

— Her cooking style can be described as an evolving, fresh, new and artistic plates. Aimee’s meals have distinctive French, Asian, Latin, Italian, and California influences.

Jicama Duck Tacos were on the menu this weekend

— One of the secrets to her success is her sous chef at Piccolo, her husband Neal. A full time Acquisitions Manager, Neal takes time from his career to help Aimee cook on the weekends.

— Aimee juggles a catering business and private chef duties as well. Chef Saling’s catering business is called Redbox Culinary Design. One of her recent clients included the Los Angeles Dodgers baseball team and their related minor league teams.

The Food Adventures Crew was lucky enough to visit Piccolo Wine Room last weekend to try Chef Saling’s revolving menu. Our entrees of Jicama Duck Tacos, Chicken Carbonara and Filet Mignon Sliders were excellent. It is a great place for a gourmet Food Adventure. The patio and wine room atmosphere is a perfect place for a romantic date, or friends night out. PS.. Dogs are welcome !

We wish Chef Saling the best of luck on “Grocery Games.” Chef House, Hungry Jax and The Big Ragu look forward to visiting her again soon for another outstanding dinner.

Please browse our photo gallery here for some fantastic photos of Chef Saling, her culinary creations, and Piccolo Wine Room’s amenities.

Love to hear about local eateries? Want more killer photos and inside scoop on Dayton’s food scene? Then “like” Food Adventures on Facebook by clicking here. We are also on Instagram at #dayton_foodies

The Top 35 Burgers of Dayton

May 22, 2015 By Dayton937 26 Comments

Two of the 20 ounce Hog Burgers from Voltzy’s. Home of Dayton’s Best Hamburger !

According to our good friends at Dayton Dining, May 28th is National Hamburger Day. Today, we celebrate with this timely article.

THIS IS THE UNDENIABLE TOP 35 BURGERS in DAYTON, OHIO. Some are well known icons, some are not. What they all have in common is incredible taste and freshness. Each is a burger in a class of its own.

For years, Food Adventures has scoured the Miami Valley, trying different places over and over again to make sure we get the definitive list. We have eaten each burger on this list at least twice to ensure placement, accuracy of ranking and consistent quality. Our hard work and chewing has paid off.

Now, without further delay, Chef House, Hungry Jax and the Big Ragu present, in order, the best 35 burgers of Dayton, Ohio.

The 10 ounce Cheeseburger from Slyder’s Tavern. “The Pride of Belmont”

THE BEST 35 BURGERS in DAYTON, OHIO

1) ” THE CHEESEBURGER ” and ” THE HOG BURGER ” at VOLTZY’S ROOT BEER STANDE: Fresh hamburgers and fresher service. Dayton’s #1 burger is in a shack, but at least they have bathrooms. We are amazed at how many people still have not tried this place. The owner Rick Volz, is known for his grumpy, yet playful attitude with the customers. If you go in the wrong door, forget to call in your order, or deviate from the regular toppings, you will feel Voltzy’s wrath. It is his “schtick,” similar to the Seinfield show’s “soup nazi.” Enduring the insults is worth it for a taste of his cheeseburgers. Voltzy grills each and every hamburger himself, and he does it to perfection. The 2 burgers here that are MUST EATS are the CHEESEBURGERS ,which are sliders and priced at 10 for $12. The other burger is THE HOG, a 20 ounce mammoth burger that he named after his ex wife. One of his sleepers is the Betty Ann Burger, named after his mom.

The Secret: His 80/20 chuck mix is ground fresh every morning. His burgers are steam grilled with onions and cheese, and topped with sweet heat mustard.

The Tank Burger with Cheese, a Cult Classic in Dayton !

2) ” THE 10 OUNCE CHEESEBURGER ” at SLYDERS TAVERN: Make sure you get the 10 ounce burger for the full experience. This is a ‘burger lovers burger,’ with a fresh taste. You get it all, lots of toppings and you can taste the seasoned meat. If you don’t get a handle on the burger early, it can get a little messy. A burger with a huge underground following, and comes in at #2. Make sure you check out “The Pride of Belmont” on Watervliet Rd.

The Secret: They use Dot’s Market fresh 80/20 Ground Chuck. “Grandma’s old iron cast stove and steel grill” in the back is also a key to cooking the burgers perfectly.

3) ” THE TANK BURGER WITH CHEESE ” at TANK’S BAR & GRILL: One of Dayton’s Iconic Dayton Burgers. It is as simple as that. This burger has a cult following of thousands and thousands of fans. People come from all over to this spot on Wayne Avenue to try the legendary burgers. Sink your teeth into one of these big, meaty legends !

The Secret: The owner Dan ” Tank” Tankersley says it himself..”Fresh, fresh, fresh… and the quality helps too.” We couldn’t have said it better ourselves.

The "Lark Burger" from Meadowlark has a unique and distinctive flavor

The “Lark Burger” from Meadowlark has a unique and distinct flavor

4) ” THE CHEESEBURGER ” at THE PINE CLUB: You think they have great steaks? You should try their Cheeseburgers! This iconic restaurant on Brown Street, is the most unlikely place to find a good burger. But it makes sense, doesn’t it? Some of the best quality meat in town in here.. right? It’s so good that they sell their raw hamburger meat in 5 pound bags “to go.”

The Secret: They grind the hamburger meat daily, at the same time that the butchers are carving the most famous steaks in Dayton. Rumor has it that they add a little bit of ground lamb to their burgers.

5) ” THE LARK BURGER ” at THE MEADOWLARK RESTAURANT: Served on a sturdy kaiser roll with white cheddar, this is one of the juiciest burgers we have ever eaten. Trust us, and order one of these burgers. It is a sophisticated, delicious and unique tasting burger, and unlike any other on this list.

The Secret: Fresh Rosemary spice is worked into the all-natural, Ohio Beef patties, which are also seasoned in wine. The burger is as aromatic as it is delicious.

The “Jerk Burger” at Ye Olde Trail Tavern in Yellow Springs has Jerk Seasonings and Jalapenos

6) ” THE JERK BURGER ” at YE OLDE TRAIL TAVERN: Talk about a Food Adventure in a bun, this burger has a lot going on. The cheese topped jalapenos bring the burn, the beef brings the flavor, and the jerk sauce is the icing on the cake. A burger so unique, we have never had anything like it. This one is #6 with a bullet !

The Secret: They tout that they have their own special “beef blend” for their burgers. This and the inventiveness of the jerk sauce on the burger are the secret.

7) ” THE ONION STRAW BURGER ” at THE HORSELESS BUGGY EATERY: They won 3rd place in the nation for food truck’s with the best burger. We love them for the size of this burger. The presentation of this hefty burger is usually met with “ooohs and ahhs,” from people standing around at food truck rallies.

The Secret: The burger is pattied fresh daily with special seasonings. The onion straws are made fresh to order, on a bakery style Kaiser roll. These onion straws are that crunch that puts it over the top.

The Onion Straw Burger from The Horseless Buggy Eatery, a Food Truck

8) ” THE VOSS BURGER ” at O’LEARY’S PUB & GRUB: Two hand smashed patties totaling 2/3 pound of meat, with cole slaw and any other of your typical toppings. A nice Kaiser roll with a long toothpick holds it all together. This burger is messy but so delicious. One of the best burgers we have ever eaten, but get it with cheese !

The Secret: The burgers are ground daily at Zink’s Meat Market less than a block away. The high quality and fresh 80/20 ground chuck, catapult this burger onto our list.

9) ” THE BOURBON BURGER ” at BRIXX ICE CO.: A huge hamburger, that even feels warm through the bun. With lots of toppings, it is surprising, but the bourbon sauce is still very noticeable. There is no better atmosphere to enjoy a burger than inside this old building, or on the patio overlooking the Dragon’s stadium. This burger is simply phenomenal.

The Secret: It’s all in the bourbon sauce. It haunts your every bite, in a good way, letting you know “I’m still here.”

10) ” THE MOWHAWK BURGER ” at MOHAWK FREESTYLE GRILL (FOOD TRUCK): A huge burger on wheels. Chef Aaron serves up some of the best burgers in Dayton. They have a distinct taste. Truly a delicious burger with great toppings. Make sure you grab one of these, when his food truck is in town. You can thank us later.

The Secret: He uses fresh ground ribeye meat. The result is a big, juicy, delicious burger. It is as simple as that.

“The Voss Burger” from O’Leary’s Pub in Centerville

11) ” THE GOAT BURGER ” at LUCKY’S TAPROOM: A nice, filling burger with a ton of flavor. It is made of local, Dayton beef, and a pile of toppings. Unhinge your jaw and bite into a serious burger. Andrew Trick and his staff do this up right!

The Secret: The beef is from Keener Farms, which produce locally grain fed beef. The freshness is evident in every bite.

12) ” THE TASTY BURGER ” at THE HASTY TASTY PANCAKE HOUSE: Like a “Big Boy” sandwich, only better. It is juicy, tasty and filling. This is one of the lesser know burgers in town, with the biggest flavor. Every bite is like music to your mouth.

The Secret: The greasy grill of the Hasty Tasty Pancake House, seasons the burgers perfectly. The bun and tartar sauce on your tongue, seals the deal, and makes it a MUST EAT.

13) ” THE STICKY BURGER ” at ARCHER’S TAVERN: This unique burger is another MUST EAT. It is the #1 selling signature burger on their menu. Part-owner Dan Apolito says in his 5 years at Archer’s, he knows of only 2 people that tried it and didn’t like it. If you’re thinking about it, go for it! Peanut butter as a topping makes it a Food Adventure for sure !

CARVER’S CHEESEBURGER

The Secret: Peanut Butter, Bacon, & Pepper Jack Cheese give it a hot, sweet almost Thai peanut taste. They suggest you order it with no lettuce , no tomato, no onion or pickles

14) ” THE CHEESEBURGER ” at CARVER’S STEAKS & CHOPS: This burger is only available at the bar or “to go.” It is not on the regular menu, so this burger is one of the best kept secrets in town. A deliciously seasoned burger with all the ‘fixins.’ The weck style dinner bun makes it easy to eat.

The Secret: They use steak scraps to make the burgers. The burger is also served with carmelized onions and a housmade A1 aioli sauce.

15) “THE THREE CHEESE BACON BURGER” at ONE EYED JACKS: Provolone, Swiss and Cheddar cheese adorn this burger , as do 2 big pieces of bacon. This is one of the best burgers we tried, and the flavor is one-of-a-kind. It is one of those burgers that when you take a bite, you say with a full mouth “oh my gawwwsh.”

The Secret: When they mix the meat, they add herbs and spices. The result is a very distinct taste of basil and other ingredients. This burger is one of the dark horses on the list.

The “Bourbon Burger” from Brixx Ice Co. is a Food Adventure on a plate

16) ” THE PARAGON STEAKBURGER ” at THE PARAGON SUPPER CLUB: The burger is a modest 6 ounce serving, and a great deal at just $7.50. When you add the bun, tomato, lettuce and onion, it becomes a mouth stretcher on that first bite. We choose to add american cheese, mustard and ketchup to seal the deal. It is even great when ordered “to go.”

The Secret: They grind the trimmings of their filet mignon steaks for the patties of this burger. The result is lean, flavorful magic.

17) ” THE CHEESEBURGER ” at KOWALSKI’S HOTS: Yes, a burger from a hot dog stand made this list, and rightfully so. Fresh meat on a NY style weck bun, with concession style condiment choices where you doctor it up yourself. The $5 price tag is worth every bite, and when the relish, mixed with the weck bun and meat hit your taste buds, we say “goodnight Irene.”

The Secret: He puts a meaty coney sauce on the hamburger. The way the juicy meat soaks into the weck bun is a perfect vessel for delivering this burger to your mouth. We found ourselves dancing while standing and eating it at the cart.

The “Mohawk Burger” from Mohawk Freestyle Grill Food Truck

18) ” THE LARGE, CLASSIC CHEESEBURGER ” at E. O. BURGERS: Located at the Greene, not only is this a great burger place, but their shakes are killer too. Make sure you get the large cheeseburger, take your number, sit down and wait for the main event. Condiment carts at the tables have sauce toppings including A1 and Cholula. It doesn’t matter what you top it with, it is a great burger.

The Secret: They use 100% USDA Prime Beef, and the taste is terrific. Fresh, handmade patties everyday with USDA Prime Beef quality, means consistently good burgers.

19) ” THE CHEESEBURGER” at JIMMIES LADDER 11: This six ounce masterpiece is probably the best deal on our list. The burger, the toppings and the atmopsphere is 100% Dayton. We love it. With so many great items on their menu, it is no surprise that their burgers kick butt too.

The Secret: The burgers are 100% Angus meat, mixed with secret house seasonings. It doesn’t hurt that the burger is served with Mikesells Chips.

The “Goat Burger” from Lucky’s Taproom is a Masterpiece

20) ” THE URBAN BURGER ” at ELSA’S KETTERING SPORTS GRILL: Made famous by the legendary Dayton restaurant owner, Urban Suburban, this burger has been a Miami Valley favorite for decades. The recipe is untouched since Elsa’s Kettering took over, and the result is still magical. Get it with cheese.

The Secret: Fresh meat, never frozen and a pile of toppings. Big eaters with big appetites, this burger is for you.

21) “ THE GROUND BEEF BURGER” from CHRISTOPHER’S RESTAURANT: Easy to eat, and absolutely delicious. This burger is as unique as the restaurant that serves it. They pride themselves on organic, all natural burgers with no additives. The proof of that choice is in every bite. The most picturesque burger on our list, it looks like a magazine ad.

The Secret: A bakery quality, multi-grain roll holds the burger together perfectly. It is the handle that carries that non additive beef burger into your mouth, like a valet for your taste buds.

The Large, Classic Cheeseburger from E.O. Burger at the Greene

22) ” THE BISTRO BURGER ” at COCO’S BISTRO: This Angus beef burger is served with bacon, carmelized onions and the most incredible Boursin cheese sauce. One of the more unique burgers on the list, the taste is instantly recognizable.

The Secret: It is all about the creamy, rich, Boursin cheese sauce. The first bite is one of those “wow” moments. The kaiser roll is stellar too. We cant stop saying the word Boursin after eating this… Boursin, Boursin. Booooorr. siiiiine. It’s all about boursin,bout de boursin, no trouble…

23) ” THE BLEU CHEESE STUFFED PEPPERCORN BURGER ” at THE TROLLEY STOP: It is a juicy burger, made with local beef. It is stuffed with bleu cheese. You must stuff it in your mouth. Not a lot of condiments are needed for this special treat. The chef at Trolley Stop has really kicked up their menu, and this is just another example of that.

The Secret: It is made with Keener Beef, a locally raised beef, which gives a very fresh and organic feel to the burger.

The “Ground Beef Burger” from Christopher’s is Delicious & Picture Perfect

24) ” THE BIG NICK BURGER ” at NICK’S RESTAURANT: Xenia natives know this is a great burger. For the others that don’t know, welcome to another place where you can “get the beef!” The Big Nick is a tasty 1/2 pound burger, and the only place in the area where you can get a side of smelts with it. Call it a Xenia Surf and Turf ! We love it !

The Secret: They claim the perfect blend of 80/20 ground chuck. We say they are right! You have to love a burger whose call tag it, “What’s on your Big Nick?”

25) ” THE BLACK JAX AND BLEU BURGER ” at SEA JAX TAVERN: This nice sized burger is served with carmelized onions, pepper jack cheese and crumbles of bleu cheese. Lots of flavor in this one.

The Secret: The burger is “blackened” before the incredible toppings are added. The cajun spices on the meat are a nice touch.

The Hamburger Wagon in Miamisburg has been legendary fro over 100 years !

26) ” THE HAMBURGER ” at THE HAMBURGER WAGON: Any place that people that people stand in line 15 deep in the bitter cold or intense heat, just to get a taste of the burgers, has to be on this list. There is no doubt, this place has a cult following. In fact the “place” is actually a wagon in the street. Since the Great Flood of 1913, the Hamburger Wagon has been an icon in Miamisburg. The burgers are topped only with onion, pickle and salt & pepper. The pride themselves on needing “no stinking condiments.”

The Secret: The burgers are actually a mix of burger and sausage meat. Also, the grilling method of deep frying the burgers, by pressing them down with a spatula, in a large iron skillet gives the hamburgers than one of a kind “crunch” when you bite into them

27) ” THE ITALIAN BURGER ” at BLIND BOB’S: A generous 1/2 pound burger with provolone cheese, marinara sauce and carmelized onions. The atmosphere and quiet fanfare for this burger, makes for a fun experience. Definitely a hamburger not to be overlooked.

The Secret: The burger is “stuffed” with provolone, green peppers and basil. It oozes with every bite. Eat it quick, so it oozes into your mouth and not in your hand.

“The Italian Burger” from Blind Bobs is stuffed with Provolone, Green Peppers and Basil

28) ” THE APPLEWOOD BACON CHEDDAR BURGER ” at BUNKER’S SPORTS BAR & GRILL: A nice sized hamburger with bacon and cheddar cheese. You have to pour the BBQ sauce on yourself, since it is served on the side. The result is a smokehouse flavor that is a refreshing twist. This is the only burger on the list that is served with shredded cheese.

The Secret: Fresh Angus beef combined with applewood smoked bacon is the key to this bad boy. It gives a nice maple hint to the burger and shredded cheese.

29) ” THE PUB FRIES BURGER ” at THE DUBLIN PUB: A burger with fries, cheese and bacon crumbles on top. When you combine Dayton’s favorite pub fries and a great burger, you are bound to have a winner. Add the “Dub Pub” atmosphere and you have yourself a Food Adventure escape from reality !

The Secret: The cheesey pub fries topping are what puts this on the list. The burger is good, but the pub cheese fries on top, make it outstanding.

The “Applewood Bacon Cheddar Burger” at Bunker’s in Vandalia

30) ” THE DOUBLE CHEESEBURGER “ at CADILLAC JACKS: A great sports bar atmosphere for one of the best burgers in town. Make sure you get the “double” burger, it is time to play with the adults. Great flavor from the first cheesey bite, to the last.

The Secret: Fresh ground sirloin and ground chuck mix, with tons of cheese. The result is a melt in your mouth, delicious experience.

31) ” THE HAMBURGER ” at GEEZ GRILL and PUB: A solid, great tasting pub burger. This burger is one of the dark horses on our list. “Mama G” hits the mark again with her menu items. Make sure you get some cheese on it

The Secret: The meat is fresh Ground Chuck, pattied daily by hand. And that was all it took in this case.

The Double Cheeseburger from Cadillac Jack’s. Soooo Cheesey !

32) ” THE HALF POUND HAMBURGER ” at GEORGE’S FAMILY RESTAURANT: A diner that is a throwback to the “good ole’ days”. Killer food and good service. Grab a 1/2 pounder at George’s to fill your carnivore cravings. No frills, no dramatic presentation, just a damn fresh and tasty burger in a bun, on a plate.

The Secret: Fresh meat cooked on a flaming grill. The grill is so fierce, you can see it flare up from time to time if you are seated in certain areas of the dining room.

33) ” THE YUMMY BURGER ” from WHITE LOTUS RESTAURANT: A true Dayton dive with a friendly cook / owner. Here your hamburger could be cooked next to some chicken pad thai. The burger is delicious and the prices are cheap. “Yummy burger?” Hell yes it is!

The Secret: The owner will tell you that her “love” that goes into the burger is the secret. But we saw the trick. It is fresh ground meat, with garlic salt and pepper, cooked on that old, seasoned, flat top grill.

34) ” THE MINNESOTA JUICY LUCY ” at ROMER’S BAR & GRILL: This 1/2 pound burger is stuffed with provolone, pepperoni and jalapenos. The result is a tasty hamburger that oozes cheese with every bite from inside the burger. Yet another Food Adventure on a plate, this one takes it to a whole new level of taste.

The Secret: The “inside out burger” mentality of the Juicy Lucy and the unique stuffings of course. The pepperoni and jalapenos give it a salty and sultry burn in every bite.

“The Yummy Burger” from White Lotus

35) ” THE CHEESEBURGER ” at BENJAMIN’S THE BURGER MASTER: A great burger that deserves a spot on our list. The gooey cheese and the meat, it’s the simplest burger on this page. And it simply tastes great. They also have the best BBQ wings in town.

The Secret: The simplicity equals good taste. The burgers are fresh, 100% ground beef, seasoned and topped simply. Sometimes, less is more.

Honorable Mention:

” THE BIG FRICKIN’ BURGER ” at FRICKER’S: This burger is a full pound of beef. The patties are brought in fresh, not frozen. This burger stacks two of the 1/2 pound patties, resulting in a massive burger, and a great frickin’ deal at just $7.99.

The Secret: Cooked over a flaming grill. Great grill marks, and a great taste.

“The Big Frickin’ Burger” at Fricker’s is a pound of meat, flame grilled, for less than 9 bucks

” THE MAID RITE ” at MAID-RITE SANDWICH SHOPPE: They are sweet tasting, tiny, little sloppy joe like sandwiches. We are letting them slide by into the burger category. The small sandwiches are addicting and delicious. There is a HUGE fan following of this restaurant, and many people travel an hour for these little icons. The eatery is located at 125 N. Broadway St in Greenville, Ohio.

The Secret: It is the cooking technique, which is a closely guarded mystery. Some say they add sugar to the meat, others think they steam the meat in Pepsi. We have no idea, we just know we love them.

Honorable Mention Chain Burgers: “The Garbage Burger” from Max N Erma’s, The Big Boy Sandwich, and White Castle Hamburgers. These regional chains along with the Red Robin burgers are MUST EATS. We give a shout out to Five Guys and Smashburger as well… We eat it all, no self contradictions here.

“The Hamburger” at Geez Grill & Pub. A solid entry into the list.

There you have it, that’s our list of the top 35 Burgers in The Miami Valley ! Comment below and give us your beefs, take it easy on our buns…

As you can see, Food Adventures never does anything halfway, and this is no different. Notice, we have no contributed or borrowed stock photos here. All of these pictures are original, because we actually went to the places and ate the burgers at least 2 times each. Yes, multiple visits is what keeps Food Adventures on top of the pack.

Want more of the best foodie spots in Dayton? Then “like” Food Adventures on Facebook by clicking HERE. Join Hungry Jax, Chef House and The Big Ragu as they leave no plate unturned.

DID WE LEAVE ANYONE OUT?

IS SOMEONE IN A SPOT THEY SHOULDN’T BE?

WE WANT TO HEAR FROM YOU ! COMMENT BELOW AND TELL US YOUR THOUGHTS ON OUR “UNDENIABLE LIST” DAYTON’s TOP 20 BURGERS !

Also, check out our photo gallery below.

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Chappys Social House Now Open

May 20, 2015 By Lisa Grigsby

Chappys Social House officially opened it’s doors today at 7880 Washington Village Drive in Washington Township, in the site that was formerly Champps. This second Chappys location has 48 beer taps, but according to owner Dave Camplin, ” our original location is quite beer-centric, and that works for that location. Here we wanted to expand our drink menu with classic cocktails, like our frozen Pimm’s cup, and we have a nice bourbon list and more selections on our wine list. But our food menu is the same, though we’ll add some specials as we go.”

For now Chappys is open from 4pm to midnight during the week, with a full kitchen menu all night, weekends they’ll stay open until 1am and Sunday’s until 11pm. “We have all these restaurant and retail employees to cater to for late nights, so we want them to know our kitchen is open for them. They will also have a late night happy hour from 10pm – close with $1 off all draft beer and wine and $2 off appetizers. We also offer that happy hour Mon – Fri from 2-6pm. In a few weeks, we’ll add lunch to the menu, opening up at 11am,”shares Camplin.

The restaurant seats 340, with the bar area making up 100 of those seats. There is even a private room that holds up to 70 guests. And additional seating is available on the patio. With new flooring and a cleaned up feel, the wood interior and old fashioned signage give the restaurant a feel that’s both modern and warm. Camplin guestimates they have about 110 employees and admits this is quite a big step up from the old days when he ran Sloopy’s in the Oregon District. The large kitchen held a lot of appeal for Camplin and he looks forward to hosting beer and wine dinners, at the new venue as well as stepping up their catering business. He also reassures us there are no plan to get rid of the original Chappy’s Tap Room and Grille and thinks the two are far enough apart to each have their own crowd.

Dave and his wife Lori have been working on getting the new place open for a while, originally planning on leasing the building. After working with Farmers & Merchants Bank and Citiwide, they decided to buy it. Structurally the building didn’t need major work, new flooring, reworking the patio entrance, and some other changes, but says the biggest chunk of work was the kitchen. Cleaning it up and getting it ready to go was what took the longest, but he said it was a great day when Cindy from the Montgomery County Health Department came in for the final inspection and her first word was WOW! He proudly shared they passed with flying colors.

Based on the crowd at the bar an hour after they opened, we predict that Chappy’s Social House will be an even bigger hit than the original. See you at the bar!

Warped Wing Invites You To Get Funkdafied

May 20, 2015 By Dayton Most Metro

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Gather ‘round, my little dry-sponge funkateers. And soak this revelation up. What makes funk music funk music? The one. That first beat in every measure. In funk, the one is where everything lands. The bass. The kick. The brass. Everything lands on the one. How do I know? I’m Dayton, Ohio. Professor Emeritus of Funkology. And mother-city of the most seminal funk bands on planet Earth. And also, the muse behind this, a funkaliciously citrusy, dry-bitter Imperial Pale Ale called Mr. Mean. Class dismissed.

The party starts at 5PM. Here’s The Skinny:

– Mr. Mean Imperial IPA can release ABV:9.7% IBU: 96
– Limited edition 45 sale and release of Mr. Mean record
– Limited edition/signed Mr. Mean poster for sale
– Funk music by Plaid Room Records & Colemine Records
– Jimmie’s Streatery will be dishing out some soul food
– Wear your best funk outfit. Best dressed Funkateer gets a free limited edition record and poster.
– Can Design and Artwork by John Pattison & Tom Post Art

Be There or Be Square….Ya Dig?

Jackie O’s Tap Takeover At The Barrel House

May 19, 2015 By Dayton Most Metro

We are excited to host this Tap Takover with special guest Johnny from Jackie O’s. Come on out and enjoy four of their awesome beers on tap!

Mandala Citra … This double IPA is solely hopped with one hop allowing both the brewer and the consumer to fully taste and smell all the pure hop character

Morning Cloak … A true session hop delight with grainy character from munic and wheat to add lightness to the grist. Aroma is full of oranges, lemon rind, floral nuances, and touches of grapefruit pith

Razz Wheat … 40% white wheat and 60% malted two row create a nice subtle wheat ale. 420lbs of all natural raspberry puree is added during fermentation giving this beer a unique and playful personality. The rosy haze and sticky head embody a continuum of sour sweetness held together by a wheat back bone

Hop Ryot … Hop Ryot has a unique character thanks to the use of Rye malt and Simcoe hops: rye malt adds some soft spicy notes to the beer, and a generous amount of Simcoe hops adds a big sticky-citrus aroma and flavor. It finishes very dry and pleasant, beckoning another sip

Big Day for Owner of Dayton Beer Company

May 16, 2015 By Dayton Most Metro

It’s a huge day for the owner of The Dayton Beer Company – not only is he getting married at his new brewery today, but his “Batch 100” golden strong ale was also chosen from over 350 beers to win the Alltech Commonwealth Cup. The competition is the only professional beer competition in Kentucky and boasted 350 beers from 20 countries and five continents competing for the title.

The top award was announced at the Alltech Craft Brews and Food Fest Saturday in Lexington, an event that in its second year, drew 51 national and local craft breweries to nearly 50,000 square feet in Heritage Hall, double the size of last year’s space.

180 brews were sampled by thirsty patrons, with special tappings every 15 minutes that kept the excitement level high. Kentucky craft distillers from across the state were pouring samples, for those looking for a bourbon, rye, brandy or even absinthe fix.

Food vendors dispensed samples and meals as many patrons stayed and socialized, and debated which brew or cider to sample next from breweries across the country as local bands played onstage.

Batch 100 from The Dayton Beer Company of Dayton, Ohio, is a Belgian-style ale filtered and tank conditioned and made with candy sugar. The judges noted its subtle malty sweetness, pleasant dry finish, high carbonation, and nice hop quality.

The small brewery is headed by Pete Hilgeman, the groom getting married today.

Brewery representative John Wiley (co-host of What’s Brewing Dayton) traveled from Dayton, Ohio to accept the award. The brewery won eight medals last year in the competition, and won another five this year. The brewery is “proud to be the first true microbrewery in the Dayton area in over 50 years and describes its beer as “hand-crafted with no automation in small batches.”

Other entrants received gold, silver and bronze medals for quality brews. Lexington’s Blue Stallion Brewing Co. won four silver medals and five bronzes. Country Boy Brewing Co. of Lexington was awarded one silver medal and two bronzes. The brewery winner last year, Zip’s Brewhouse of Hungary, also picked up several medals for its brews.

Winners were chosen by an expert panel of judges based on blind judging of appearance, aroma, flavor, body, style and quality.

Stop by Dayton Beer Hall and Production Brewery at 41 Madison Street in Downtown Dayton to congratulate the happy couple. The hours are:

T-Th: 4-10 PM
F: 4-Midnight
Sat: Noon-Midnight
Sun: Noon-8 PM

or visit the original Tap Room at 912 East Dorothy Lane in Kettering

Wed-Fri: 4-10 PM
Sat: 2-10 PM

(story provided by Alltech)

Brews, Blues and FOOD this Friday !

May 15, 2015 By Dayton937 Leave a Comment

Brock Masterson’s Catering will be grilling up Salmon at Big Brews and Blues this Friday !

Diabetes Dayton

Riverscape is the place to be this Friday night. Why? Because a charity event for the Diabetes Dayton is gonna rock your world, in a “bluesy” sorta way.

The extravaganza is called Big Brews and Blues, and it is one of our favorite annual festivals. The fest has over 70 beers to sample and of course they have some exceptional blues bands as well. There is even a charitable auction at the end of the night.

But this is Food Adventures, and we tend to focus on the food vendors as much as the beer selection. So, let us give you our soulful take on this special night for a special cause.

HERE’S THE SKINNY:

— The event takes place Friday night May 15th from 5pm – 9pm at Riverscape

— You need tickets to attend: $30 prepay by Thursday or $40 at the gate, proceeds to to Diabetes Dayton

— Over 70 beers will be available for samples and 3 different blues performances are slated for the stage.

— Food Vendors will be selling various eats during the event.

Click to enlarge: the Pulled Pork Sandwich from Hickory River Smokehouse will be at Big Brews & Blues !

MUST EATS:

— THE PULLED PORK SANDWICH from HICKORY RIVER SMOKEHOUSE: Big, thick chunks of pork in a soft bun and you get to squirt some of their homemade BBQ sauce all over it. Ladies and Gentleman – welcome to chin dripping good times at the Blues festival !

— CRAB CAKES from BROCK MASTERSON’S CATERING: Huge, hulking crab cakes with big flavor. Handmade patties, tossed on the grill for the crisp edge, holding all the rich crabmeat inside. This is absolutely delicious.

— GRILLED SALMON from BROCK MASTERSON’S CATERING: Fresh, natural and flavorful are the words that come to mind on this dish. Carefully grilled, the salmon is served slightly rare, to perfection. Go ahead, indulge yourself.

— EMPANADAS from EL MESON: Pockets of meat packed full of deliciousness. Great for on the go festival drinking. you can double fist a beer with one of these all night, and still not mess up your blues dance moves.

Empanadas from El Meson, perfect with Big Brews !

— AREPAS from EL MESON: Want some melt in your mouth goodness? Try their Arepas, which are Colombian sweet corn cakes with cheese inside.

Other Food Vendors: C Dog’s Hot Dog Stand will be at the fest as will Boston’s Bistro. We are looking forward to seeing what tasty items they will be bringing to Big Brews and Blues.

Take this opportunity for a Food Adventure, and help Diabetes Dayton at the same time. It is a no brainer, a night filled with brews and blues, with some great food bites in between.

Beat the weekend blues and join the fun this Friday night.

Remember ! This year’s event is at Riverscape.

For more Foodies, Festivals and fun, like Food Adventures on Facebook by clicking HERE or follow us on Instagram at #dayton_foodies

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Dayton’s Premier Wine & Gourmet Food Festival is Sunday!

May 15, 2015 By Lisa Grigsby

Twenty four years ago, when Vail Miller of Heidelberg and Mike Frank of Arrow Wine thought up the event that has come to be known as Fleurs et Vin, it was to bring wine to the people in a way that wasn’t stuffy and thus the Party in the Park began. Now moved on to the second generation of these influential families in the Dayton Drinking scene, the party continues to grow.

This Sunday, May 17th at 1pm there will be over 300+ wines to sample under a huge tent in Welcome Park, which is behind UD Arena. And we all know that the taste of wine can change when paired with food, so you’ll have food samples from 20 of the region’s finest independent restaurants. Offerings will include Lamb Taco’s, Slaw Dogs, Grilled Salmon, Carved Beef, BBQ Pork, Bacon Wrapped Dates, Chevre with Olive Tapenade, Shrimp & Crab stuffed Ravioli and so much more…

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Amy from Allied Wine, Kyle Cabernet and Mif from Arrow Wine

2015 Fleurs et Vin Participating Restaurants

Amber Rose
Carver’s
Central Perc
Coco’s Bistro
De’lish
Giovanni’s
Hawthorn Grill
Jay’s Seafood
Kohler Catering
Lock 2

Meadowlark
Mudlick Tap House
Nonnie Waller’s
Oakwood Club
Salar
Scratch Event Catering
Wheat Penny
Thai 9
The Dock
The Deli at The Top of the Market

Dayton’s Premier Wine and Gourmet Food Festival also features a silent auction that has over 70 packages to choose from including autographed books, a handmade quilt, candles, jewelry and a sectional sofa rom Dayton Discount Furniture!

As well as Gift Certificates from Roost, TJ Chumps, Hairless Hare Brewery, Dayton Art Institute, My Pilates Studio, Briana Snyder Photography, Organic Trails Restaurant, The Dirty Gym, Baker-Bird Winery, Thai9, Lily’s Bistro, Houser Asphalt and 5 monts of house cleaning from Simply Green Maids.

And Gift Baskets from Square One Salon and Spa, Tim Horton’s and Trader Joe’s, Raise Your Brush, Sherwood Florist, Dayton Dragons, Marilyn Merlot, Jagermeister and more.

Perhaps you’d prefer Tickets to Crowns by The Human Race, Cincinnati Zoo, Columbus Art Museum, Bach Society of Dayton, Shadowbox Theater, Dayton Funny Bone, Dayton Art Institute, Laser Web and ARC Ohio’s Masquerage.

Not a wine drinker? Relax in the Stella Artois Beer Garden, where Stella, Stella Cidre, Sam Adams Summer Ale and Goose Island brews will be on tap. Live music by J.T. Fedrick and the Sax Groove will provide a back drop for an awesome day of tasting at Welcome Park. The park, tucked behind UD Arena and Welcome Stadium is a new venue for this event and offers plenty of parking. Guests can enter gates B or C at the Arena, you’ll know you’re in the right place when you are welcomed by dancing grape, Kyle Cabernet.

Proceed for the event will benefit AIDS Resource Center Ohio. Tickets are $70 in advance, and can be picked up at Arrow Wine, Bella Vino, Liquor & Wine Warehouse, Miami Valley Spirits, Rumbleseat Wine, The Wine Gallery or purchased online at Fleursetvin.com. Tickets at the park will be $75. All guests at Fleurs must be 21 or older and the event is rain or shine.

Fleurs et Vin has partnered with UBER to offer first time users $20 towards your ride to or from the event by using code FLEURSETVIN15. Just download the app to get started.

Around the World in 30 Bites!

May 13, 2015 By Dayton937 Leave a Comment

The “Petit Fours” at the France booth are delicate bites of heaven

Dayton’s 42 year old, A World A’ Fair, International Festival is set for this upcoming weekend.

Yes, from Friday until Sunday, Daytonians will be showing their heritage spirit through arts, crafts, clothing, dancing and our favorite part… FOOD !

Thirty booths will be set up, each for a different part of the world. The purpose is to educate and to wow the crowds with their individual uniqueness. But we buy tickets for one reason… the chance for a great Food Adventure, where we can eat ourselves around the world in 3o bites. Did we mention there is wine and beer???

Where else can you grab sushi, Puerto Rican rice and beans, haggis, a gyro, french pastries and a cannoli while watching African dancers?

HERE’S THE SKINNY:

— The event takes place at the Dayton Convention Center

Festival Hours:
Friday, May 15, 5:00pm – 11:00pm
Saturday, May 16, 11:00am – 11:00pm
Sunday, May 17, 11:00am – 6:00pm

— Tickets are $8 for adults, $4 for children at the door

— Full schedule of dancers and booths can be found at http://www.aworldafair.org/

Travel the world with your tastebuds, without leaving Dayton. Here are some of our favorites..

THE MUST EATS at the World A’Fair festival !!

MUST EATS:

Dollar for Dollar – the best deal, for the flavor is the Greek Gyro

— GYROS at THE GREECE BOOTH: These are the same ones they serve at Greek fest. They also come in chicken gyro and vegetarian, but we prefer the traditional Gyros. Pound for pound, probably the best deal at the festival.

— APPEL FLAPPEN at the NETHERLANDS BOOTH: People wait in lines that wrap around the arena for these powdered, deep fried apple rings. One bite and you will see what all the excitement is about, and you will wish you would have ordered a few more.

— TIRAMISU at the ITALY BOOTH: Coffee like, creamy and dashes of chocolate. This is dessert done right. Try one of these cubes of perfection. So good, it puts you in a trance.

— SAAG PANEER at the INDIA BOOTH: Make sure you get some of this Indian spinach dish and get a piece of Naan Bread too for dipping. A great dish that is satisfying and vegetarian as well.

— PETIT FOURS at the FRANCE BOOTH: Tiny bits of heaven Choose from a nice selection and go to town. Treat yourself, you deserve it after traveling the world.

Grab a cold Heiney at World A’Fair

— THE CREAM PUFFS at the SLOVIC BOOTH: Probably the best single item at the festival. It is delicious and rich like it should be. A generous helping of cream, on a huge crescent puff, this is grand finale to any visit to the World A’ Fair.

— BEERS at the GERMAN, SCOTLAND and IRELAND BOOTHS: Ireland and Germany typically have a couple of authentic beers on draft. These are must drinks. Nothing says World A’fair like a guy in a kilt pouring you a cold one with no underwear,

Here is a start, now you have a road map for the best food in the World. Every year new food items are introduced, so keep your eyes peeled. There will be so much delicious, international food, that you simply wont have the time or the hunger pains to try them all. No worries, the fest is 3 days long !

Want more scoop and great photos of local food events and restaurants? Follow Hungry Jax, Chef House and The Big Ragu on Facebook by clicking HERE.

Like to tweet? So do we.. check out our Twitter @food_adv

Please browse the gallery below from some of our delicious Food Adventures where we traveled around the world in 30 bites !

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Olive + FUSIAN COLLAB Sushi Roll Benefit Crayons to Classrooms!!

May 11, 2015 By Lisa Grigsby

Fusian, locally owned and operated by UD Graduates Zach and Josh Weprin and Stephan Harman, launched a new collaboration series aka. the COLLAB SERIES this past January in Cincinnati. This spring they looked to Dayton for a partner! The COLLAB SERIES features rolls inspired by like-minded chefs and restaurants in the community. It creates opportunities for us to continually infuse our menu with flavors of the world. With each collaboration, a portion of the proceeds will be donated to a local organization.

It makes total sense they’ve partnered with Kimberly Collett’s Olive, an urban dive. Together they present a mediterranean inspired roll featuring house roasted kalamata olives, sundried tomatoes, Dorothy Lane Market’s pancetta, and Olive’s signature patio-herb dressing.

Proceeds from this fusianxolive roll will benefit Dayton-based Crayons to Classrooms, a free store for teachers from under-funded K-12 schools that serve children living in poverty in Ohio’s Miami Valley. Through June 30, DC2C will receive $1 from each featured signature sushi roll sold at Fusian at 1200 Brown Street and their new store opening soon at Oak Creek Crossing at McEwen Road and Miamisburg-Centerville Road.

Is 3rd Time A Charm For Springboro Eatery?

May 11, 2015 By Lisa Grigsby

Sitting on St Rt 741 in Sprinboro, just north of Rt 73, in a little unassuming building shared with a dentist office is a restaurant owned by Shawnette Hixon. Origninally leased by Shawnette and her husband in 2011, after much renovation, they opened in 2013 serving up crepes, bagels, frozen yogurt, salads, soups & sandwiches. We wrote about their first opening here. Then it morphed into gourmet burger and then it closed.

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Carmalized Bacon Sticks

It reopened last week , with a new concept – SG75 Gastropub– casual dining serving gourmet burgers, small plate appetizers and hand crafted cocktails along with beer and wine offering lunch and dinner. As I entered, you could tell this was going to be different. With new more substantial tables and chairs, and table service, the ambiance was already an improvement. Then I noticed 12 tap handles behind the bar, with Mad Tree, Rhingeist and Fat Head beers on tap , and yes this fill growlers. Bookers, Basil Hayden and Makers 46 were amongst the bourbon’s behind the bar. So far so good. The bartender also pointed out the infusion jars, where they were making bacon vodka and a chili infused vodka. When I was handed the menu, I saw the new tagline for the eatery: Burgers-Bacon-Brew-Bourbon. Now these are a few of my favorite things, so now it was time to try a few things.

Started off with some appetizers including the Carmalized Bacon Sticks, which came 3 to an order and were served with a sweet cream sauce and the Bacon Jam & Ricotta Crostini, a serving of 5, both of which run $6 an order and both of which were good, tasty choices. Other appetizer on the menu include bourbon fire grilled shrimp, bourbon wrapped little smokies, loaded twisted fries and a tapas plate with homemade humus.

Tiffany’s Bourbon Peach Cobbler

Then it was on to decide which burger to choose, and I picked the Bourbon Fire, which came out about 5 inches high, a brioche bun with a thick burger, lettuce, tomato, onion straws, deep fried jalapenos, pepper jack cheese and bourbon fire sauce, served up with a small basket of twisted fries. But on my next visit I’m trying the 5XB Burger- which according to the menu is a bacon stuffed burger with Applewwod bacon strips, bacon jam, bacon aioli and bacon cream cheese. Or maybe the Bacon Grilled Cheese. And for those looking for healthier choices, there were several salads on the menu, including a Caesar, Oriental and California Club, each with the option to add grilled chicken or grilled shrimp. Sandwiches and salads

Bacon Jam & Ricotta Crostini

I had the chance to meet Brian, the head chef, who most recently ran the kitchen at Lock 27 in Centerville. He and the GM Mike, had also spent time working together at Cadillac Jacks. Brian was excited to share his vision for the future of the Gastropub, with more specials and having fun with fresh, locally sourced ingredients. He said that the staff is learning to work together and find their rhythm, but he is truly excited with the team they’ve got. About this time Tiffany came out of the kitchen with a little sample of something she’d been working on she described as “Bourbon Peach Cobbler with bacon yummyness” and after trying a bite, she was absolutely dead on with her description.

You can visit the Gastropub, which has seating for about 50 inside and a small patio which seats about another 20, for lunch, dinner and cocktails at 75 North Main Street Mon- Thurs from 11am – 9pm, they stay open until 11pm Fri & Sat and Sunday they are open from 11am – 8pm.

They’ll be hosting their first Bourbon Tasting on May 29th. ! Enjoy a generous pour of three amazing bourbons, High West Son of Bourye, Angels Envy, and a brand new whiskey, Hatfield & McCoy.Food pairings include Bourbon glazed pulled pork and bourbon creme brulee with a blackberry reduction. $28 per person before May 20th. $30 through the day of. Reserve your spot by calling (937)748-5353.

UDF’s 75th Anniversary Means 75cent Cones

May 7, 2015 By Lisa Grigsby

Friday, May 8th is the 75th anniversary of United Dairy Farmers. To celebrate 75 years of serving many Ohio communities, all 182 UDF locations will offer 75¢ single-dip ice cream cones on Friday, May 8. T Also, UDF will offer a Stock the Ice Box sale, where customers can purchase five 48 oz. UDF ice creams for $15 – also an exceptional deal.

UDF created a special ice cream flavor specifically for the occasion, and crowdsourced the naming right through their Facebook fans to choose a name for the new flavor.Thus “75 Candles,” is the special anniversary ice cream, a cake flavored ice cream withOreo cookies and rainbow confetti. Available as a limit release, enjoy it while it lasts.

Antioch College Takes Real Food Challenge

May 7, 2015 By Dayton Most Metro

This week, Antioch College President Mark Roosevelt, along with staff and student representatives signed the Real Food Campus Commitment. This student-driven agreement amplifies Antioch’s commitment to improving our nation’s food system to prevent adverse ecological, health and social outcomes.

The Real Food Challenge (RFC) leverages the power of youth and universities to create a healthy, fair and green food system. The RFC’s primary goal is to shift $1 billion of existing university food budgets away from industrial farms and junk food and towards local/community-based, fair, ecologically sound and humane food sources—what they call “real food”—by 2020.

Antioch College is fast becoming a national model in terms of ways that institutions of higher learning can support ecologically sustainable, humane and socially equitable food systems. From the Antioch Farms to the Antioch Kitchens, the College strives to deliver real food to students, faculty, and staff. Antioch College is second in the nation in real food consumption at 56%. Only Sterling College in Craftsbury, Vt. consumes a higher percentage of real food at 74%.

“Antioch College has a long history of being thoughtful about our impact on the environment including how the food we eat affects the world around us,” said Antioch College President Mark Roosevelt. “The re-created Antioch is no different. We are fully committed to delivering real food to our students, faculty, staff and community. By signing the challenge we redouble our efforts to win victories for humanity through food systems.”

“Participation in the RFC allows the College to be involved in the ongoing national conversation about food sustainability,” said Antioch Kitchens food service coordinator Isaac DeLamatre. “While we continually seek to investigate and develop our own solutions, given the circumstances of our community, we are pleased and honored to be a part of this growing network of activists.”

Sara Brooks, a member of the class of 2015 and a driving force behind the signing said, “The signing of the Real Food Campus Commitment solidifies Antioch’s institutional dedication to sustainable and ethically produced food. The commitment states that the dining services program is participating in the Real Food Challenge program and that we are dedicated to having 60% real food by 2020. The signing of the commitment is recognition of the hard work of the entire dining services crew and Antioch as a whole, but especially the kitchen staff, and the people at local farms growing the food, who work very hard and are dedicated to seeing Antioch and its students succeed.”

Through the Real Food Campus Challenge Antioch College will:

· Commit to serving over 60% Real Food by 2020;

· Purchase more local foods, buy only single or direct source coffee, and continue the development of the campus farm;

· Institutionalize a Real Food Calculator to be run by the College’s assistant food service coordinator, a paid, student position;

· Establish a Food Systems Working Group—in Antioch’s case, an already established group called the Antioch College Food Committee (ACFC). This committee has open membership, and is facilitated by the assistant food service coordinator. Members include kitchen staff, students, faculty and general Antioch staff, as well as community members from Yellow Springs who are engaged with food issues and activism;

· The ACFC commits to continually developing educational programming along with supporting community initiatives such as establishing EBT payment at local farmers markets. The ACFC will also continually support the Antioch Farm, and small and local farms in and around southwest Ohio.

The Antioch Farm is a living, learning laboratory for students and a place that makes Antioch more sustainable. Located on campus, students participate in all aspects of the Farm from planning to planting to eating. For example, as part of their coursework, students may take soil samples in environmental science classes, make maple syrup in the Global Seminar on Food, or observing chicken behavior in psychology classes.

The Farm, started in 2011, includes an annual growing area, pasture for animal grazing, a food forest and a hoop house. The Antioch Farm models and practices a variety of sustainability-focused growing methods such as organic and permaculture. All food grown on the Antioch Farm, including fresh produce, eggs, pastured lamb, and culinary and tea herbs, is served in the dining halls. While the average meal travels 1,500 miles to reach the table, food from the Antioch Farm travels 1,500 feet to the College’s kitchens.

Antioch Kitchens provide quality meals and service to the Antioch community. The Kitchens seek to support and engage the scholastic and life experience of our community by providing quality meals of integrity, creating an environment of experiential learning and providing attentive, caring service. The Kitchens support the ideals of Antioch College by being mindful of their products, the people that produce them and the way in which they are produced.

Fore more information on the Real Food Challenge visit www.realfoodchallenge.org.

Cocktail Recipes to Celebrate Cinco De Mayo!

May 5, 2015 By Lisa Grigsby Leave a Comment

Cinco de Mayo is a Mexican holiday that celebrates Mexico’s victory over the French at the Battle of Puebla. But for many of us it is a great excuse for a day of patio drinking! And since we are drinking in honor of Mexico, it only seems right that we should feature some drinks made from the blue agave plant, a spiky-leafed member of the lily family. By Mexican law the agave spirit called Tequila can be made only from one particular type of agave, the blue agave, and can be produced only in specifically designated geographic areas, primarily the state of Jalisco in west-central Mexico.

Please enjoy some of these traditional Tequila drinks:

The Original Margarita

Ingredients:

1 1/2 oz tequila
1/2 oz triple sec
Lemon or lime juice
3 oz sour mix
Lime wedge for garnish
Salt or sugar to rim the glass (optional)

Pour the ingredients into a cocktail shaker with ice cubes. Shake well. If desired, salt (or sugar) the rim of a chilled margarita or highball glass. Pour contents, with ice, into the glass. Garnish with the lime.

Blended Version: Pour the liquid ingredients into a blender and add 1 cup crushed ice. Blend to your preferred consistency.

Fruit Version: In addition to the liquid ingredients and the crushed ice, add one half to one cup of your favorite fresh or frozen fruit. Adjust the fruit and ice to get the consistency you prefer.

Cadillac Margarita

For serious drinkers only who wouldn’t ever think of having a drink watered down by blending it with ice or letting a silly umbrella get in the way.

Ingredients

1 ½ oz premium reposada or anejo tequila (don’t go cheap, you’ll regret it)
½ oz Cointreau
½ oz Grand Marnier
1 oz lime juice
Salt if desired
Lime squeeze (garnish)

Instructions

Rim a margarita or highball glass with lime and coat with salt if desired. Next, fill the glass with ice and set aside. In a shaker with ice combine tequila, Cointreau, and lime juice. Shake well a strain into the glass. Float the Grand Marnier on top, and squeeze the lime and drop it in.

Paloma

This is one of Mexico’s most popular cocktails year round, a fizzy favorite in warm weather and one of the smoothest tequila drinks. Pick a blanco style tequila. If you use a diet soda, you’ll keep the calorie count down.

Ingredients:

2 oz blanco or reposado tequila
6 oz fresh grapefruit soda (regular or diet)
1/2 oz lime juice
Salt (optional)

Rim the glass with salt if desired. Fill the glass with ice and add the tequila and lime juice. Top it off with grapefruit soda.

Juan Collins

This is the traditional Tom Collins with tequila. Use a high quality plata or silver tequila and the best fresh lemon juice for the best Juan Collins.

Ingredients:

3 parts plata or silver tequila
1 part lemon juice
1 tsp superfine sugar
6 parts club soda

Pour the tequila, lemon juice, and sugar into a Collins glass with ice cubes. Stir thoroughly, and top with club soda.

Tequila Sunrise

Sure, it’s straight out of the 70s but there’s a reason the Tequila Sunrise is still around. It taste great, it looks good in the glass, and it’s easy to mix. It was reportedly first served in the beach resorts of Cancun and Acapulco in the 1950s to tourists who brought the recipe home.

Ingredients:

4 oz orange juice
2 oz tequila
1/2 oz grenadine
Orange slice for garnish
Maraschino cherry for garnish

Pour the tequila and the orange juice into a highball glass with ice cubes. Stir. Slowly pour the grenadine around the inside edge of the glass. It will sink and slowly rise to mix with the other ingredients naturally. Garnish with the orange slice and cherry.

Tequila Mojito

A refreshing alternative if you like something a little less sweet than a traditional margarita.

Ingredients:

3 tbsp fresh lime juice
4 tsp sugar
12 large fresh mint leaves
1/4 cup blanco or reposado tequila
1/4 cup club soda

In a highball glass, mix lime juice, sugar, and mint. Mash mint leaves with the back of a spoon until the sugar dissolves. Fill the glass with ice. Add tequila and club soda; stir to blend.

Be sure to have plenty of fresh juicy limes handy on Cinco de Mayo, a must.

Brave Bull

This drink combines tequila with Mexico’s other famous contribution to cocktail hour, Kahlua or coffee liqueur.

Ingredients:

2 oz tequila
1 oz Kahlua or coffee liqueur

Pour the tequila and Kahlua into an old-fashioned glass filled with ice cubes. Stir well.

Not a margarita person? Try one of these popular Mexican beers at your Cinco de Mayo party.

Bohemia: This Mexican beer is made in the Czech pilsner style, so it’s hoppy and dry with a hint of malt.

Carta Blanca: This golden beer is brewed in the Mexican lager tradition, is lightly carbonated, and has a clean, crisp aftertaste with a hint of sweetness.

Corona: One of the most well-known Mexican beers, Corona is a typical light lager that’s slightly sweet with a hint of hops.

Dos Equis Amber: This light lager is pale yellow with a quickly dissipating head that opens to aromas of grain and corn.

Negra Modelo: This thick, dark Mexican ale is brewed in the Vienna style and is prized for its coppery color, hearty body, and toffeelike aftertaste.

SOL: This Mexican beer is dark gold and crystal clear, with minimal carbonation, a hint of hops, and a slightly bitter finish.
Pacifico Clara: This pale gold Mexican lager carries flavor notes of corn and yeast with a citrusy, grassy, dry aftertaste.

Tecate: Pale yellow and perfectly clear, this Mexican beer is a light, bright lager with a smooth body, clean aroma, and crisp aftertaste.

The Tavernette Inn Reopens in Medway

May 4, 2015 By Lisa Grigsby

In a town with one stoplight, when a small town eatery closes it leaves a big vacancy in the community. So it will be a big deal when John & Kelly Hill reopen The Tavernette Inn on Tuesday, May 5th at 3pm.

Their mission is to carry out the legacy and pay tribute to the history of this restaurant, which so many people know and love. “We will strive to make our customers feel like family, prepare and serve the highest quality food, and deliver wonderful service to ensure you have an excellent dining experience,” says Kelly Hill. According to her it’s her husband who has the restaurant experience and she’s the bookkeeper. She says they “are both entrepreneurs who are originally from the area and when the opportunity to reopen the restaurant that’s been closed since the the summer of 2014 it just suited us.”

John and Kelly

They want to bring it back to the glory days, in the 80’s and 90’s when they were know for great food at a reasonable price. They will be buying prime meats, they best they can get. Their menu is heavy on the red meat, featuring a New York Strips Rib Eye, Filet and house sirloin as sell as pork chops, and a few chicken dishes. Scallops, Tilapia and frog legs. as well as a selection of burgers and sandwiches round out the menu. Entrees range from $12.95 – $19.95, with a Surf & Turf of the filet paired with jumbo friend shrimp topping the menu at $31.95. On the weekend look for featured seafood and prime rib as well.

“Oh and the relish tray. That too will be back, but with a twist,” Kelly hints. “That was a standard at The Tavernette, we had to bring that back.” According to the online menu you can create your own! Your choice of any 3: Cottage Cheese, Sauerkraut, Pickles, Applesauce, Coleslaw or Pineapple for $4.99

Kelly shares they’ve done some remodeling, so there aren’t a lot of photo’s on their website yet, they want you to visit for yourself to see the improvements in person. The restaurant has a staff of 7 and you can count on seeing John and Kelly there Tuesday through Friday. They are closed Sunday and Monday, except for Mother’s Day, when they will be open noon to 7pm.

You can find The Tavernette at 111 W Main Street in Medway, just minutes north of the end of highway 675.

The Tavernette is open:

Tuesday ~ Thursday 3:00 PM ~ 10:00 PM

Friday & Saturday 3:00 PM ~ 11:00 PM