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Ponderosa…. and then there was ONE + win a FREE DINNER

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The Classic Baked Potato and Chopped Steak from Ponderosa complete with 1980’s garnish

Oh, how the mighty have fallen.

In the 70’s and 80’s you would have had a dozen of Ponderosa Steakhouse restaurants to choose from in the Dayton area. Now there is only one left. The closing of Ponderosa on Airway Rd, means the only location left in Dayton, is in Englewood.  We had been to the Airway restaurant a few times, and decided to trek up into Englewood, holding on to those food memories from the past.

So here we go with our tongue-in-cheek look at Ponderosa.  A nostalgic Food Adventure, without much expectations, other than a walk down memory lane, and some laughs.

 

HERE’S THE SKINNY:

— Located at 602 Taywood Rd, The next closest Ponderosas are at Tri County Mall in Cincinnati, and South High Street in Columbus.  There are 9 Ponderosas within a 500 mile radius of Dayton.  They are located in Ohio, Indiana and Kentucky.

— Known as a family friendly steakhouse, this place is a throwback to the 1970’s, but is pretty much a buffet today.  Now, before you cross your arms and frown like a spoiled brat, only child over the word buffet, give it a chance.  There are even sneeze guards, a taco bar, and a couple of soups.  Oh, and the wings on the bar are reminiscent of KFC.

The only Dayton area Ponderosa left is this location in Englewood

— The menu still remains mostly unchanged from the 70’s and 80’s, even the salad and dessert bar.  See this 80’s commercial: click here.  or how about this commerical with Centerville resident Jerry Office.

— What you wont see are the metal plates and metal rails in the cafeteria style of yesteryear.  Also gone are the bumpy top signature dinner rolls.  They have been replaced with soft dinner rolls.

— The food is better than you would think.  It is a good deal for the money, but the people watching is priceless.  Also, the food per dollar ratio is high.  People at this location are polite, we didn’t have to sword fight like Indigo Montoya with tongs at the food troughs.  However, the place gets a little crowded and noisy.

There are a couple “MUST EATS” and you need to get the salad bar and dessert bar with your meal.  We think this is a forced choice anyways.  So, if your calorie counter spouse or boyfriend/girlfriend starts whining, tell them they aren’t exactly in good shape or athletic enough to give you grief.

MUST EATS:

 — RIBEYE STEAK MEAL: The most popular item on the menu is a classic from back in the day.  It’s not the Pine Club, but it’s not like the meat has jockey marks on it.  We found the steaks to be almost exactly the same as the 70’s and 80’s.  Which means you might have to deal with some grisle, valley girl.  All in all, not bad.

The Seafood Feast with Salmon was a pleasant surprise

— CHOPPED STEAK MEAL:  Big Ragu’s favorite is this classic adult meal, which is really a “kiddie meal.”  Let’s be honest, it is just a burger without the bun.  But it’s not bad, especially if you use some A1 or Ponderosa Steak sauce, which is strangely close to Heinz 57 steak sauce.  Another tip: You may want to get the Cheeseburger meal which is almost the same thing, except the bun, cheese and bacon option. “The King” tore it up, and liked it.

— SEAFOOD FEAST WITH SALMON:  This meal came like a bat outta hell from nowhere and surprised us.  The salmon tasted good, and the fried shrimp was respectable.  The shrimp skewer has that Ponderosa grill flavor as well.  Definitely the dark horse of the menu.

 

In the mood for a throwback? A nostalgic walk down memory lane, and are you starving?  Then consider Ponderosa, the dying breed of buffet steakhouses with only one location hanging on.  Hanging on for 50 years that is.  They have over 40,000 fans on Facebook, so somebody loves this place.

Dessert bar anyone ????

The restaurant stays busy, from humming seniors with walkers to unsupervised kids, it is never a dull moment.  But actually… the food may surprise you a bit.

*** Let’s celebrate Ponderosa’s 50th year in business.. If you comment below on why you love Ponderosa, one lucky winner will win a romantic dinner with the Food Adventures Crew at the Englewood location.  Good luck, one winner will be chosen next week at random, one comment only per person, please.  See you at the ranch…

Want more Food Adventures from the crew that leaves no plate unturned? Follow the daily antics of Dayton’s favorite foodies Chef House, The King, The Big Ragu and Hungry Jax  on Facebook by clicking HERE.

Make sure you check out our photo gallery below, from our trips to the magical world of Ponderosa Steakhouse.

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Food Truck Rally Season Kicks Off Friday

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206922_392272914225975_1303744355_n-21Nothing says spring like dining outside! And this year, the first day of spring is being ushered in by the return of  two Food Truck Rallies in the region.

On Friday March 20th  Town and Country Shopping Center in Kettering will host the Dayton Food Truck Association‘s rally from 11am until 8pm.  Street eats will be available from Hunger Paynes, Horseless Buggy, PA’s Pork, Lilia’s Outdoor Cafe, Mohawk Freestyle Grill, Alien Infusions, Hunger Paynes, Mobile Cold Stone Creamery.

These wandering restaurants full of delicious and diverse chef-made wonders are  also converging at The Yellow Cab Building on March 20th, and every third Friday throughout the summer and fall from 5-10pm  Scheduled to be on site Friday are Harvest Mobile Cuisine, Voodoo Taco Company, Ramen Rickshaw, The Shakery Juice Bar, Smokin BeeBeeq, “Eat” food truck and Fronana!.

“It’s a unique way for customers to support independent small business. Across the country, there is a trend for potential restaurateurs to test a concept in a food truck before investing in a stand alone building. Food trucks are a first step for many people to realize their dream of owning a restaurant,” organizer Brian Johnson said.

In addition to being able to support local food trucks, attendees will be supporting a community of businesses. “The Yellow Cab has always collaborated with small businesses, and the food truck rallies allow us to go beyond just serving food. We’ll have everything from cupcake bakers, to bottled HouseMade Sriracha, to local craft breweries such as Yellow Springs Brewery, Toxic and Warped Wing.

New this year at the Yellow Cab Truck  will be the addition of a movie to the food truck rally.  “We’ll be hosting a screening of ‘Chef’ at 7:30pm. It’s a great film that highlights the struggles and rewards of owning a small business through the lens of a Food Truck operator. It’s very inspiring and relevant to what we are trying to accomplish at The Yellow Cab,” continued Johnson.

To keep track of where to find food trucks in the Miami Valley, be sure and check the DMM Food Truck Listings.

Become a Fifth Street Brewpub homebrew legend!

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FSBHomebrew_LogoThe Fifth Street Brewpub’s 1st Annual Member Homebrew Competition is now accepting entries! Bring your most creative brew to FSB and compete with your fellow member-owners.

Our Brewmaster, Darren Link, started out as a homebrewer, brewing recipe after recipe to finely hone his craft. Have you brewed a great beer but haven’t had the chance to share it with a larger audience? This is your opportunity! The Best of Show winner will work with Darren to scale the recipe for brewing in FSB’s Brewhouse. The winning member will also be invited to join Darren on brew day and assist with brewing the recipe. The beer will eventually be tapped and served at an exclusive FSB release party

The competition is open to any amateur homebrewer age 21 or older who is a member of Fifth Street Brewpub. All entries must be handcrafted products, containing ingredients available to the general public, and made using private equipment by hobbyist brewers. Beer Judge Certification Program (BJCP) judges will evaluate and score each entry. The average of the scores will determine the rank of each entry in its category. Each category will have at least one BJCP judge.
Style and Limitations
Due to the number of fermenters and Brite tanks and in the interest of keeping bacteria out of our brewery, please do not submit any barrel aged, wild ales (Brett, Lacto, or Pedio) or beers requiring extended aging. Only the following styles will be accepted. Refer to the BJCP style guidelines at
www.bjcp.org for a description of the beer styles.
Bottle Rules
Participating brewers can enter a maximum of two entries. Each entry will consist of two 12 to 22 ounce capped, corked, or swing top bottles that are void of all identifying information, including labels and embossing. Printed caps are allowed, but must be blacked out completely. 12oz brown glass bottles are preferred; however, green
and clear glass will be accepted.   THE DEAD LINE FOR ENTERING IS MAY 2, 2015.
THE BEST OF SHOW AWARD!
Our Brewmaster, Darren Link, will work with the Best of Show winner to scale their homebrew recipe to be brewed in Fifth Street Brewpub’s
Brewhouse. The winner will also be invited to join Darren on brew day to brew the recipe. The beer will then have a release party scheduled at a later date. Fifth Street Brewpub reserves the right to choose the beer to brew from the Best of Show table based on recipe reproduction, system constraints, or financial reasons.

 

You must be a member of Fifth Street Brewpub to enter.  If you would like to join FSB please click here.

A Day of Being Irish

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St. Patrick Icon

The founder of the feast, St. Patrick.

St. Patrick’s Day is a holiday in the United States like no other place in the world. Ireland’s celebrations, while exuberant, are nowhere near what we do here. Ireland has always treated it as a religious holiday, more of a somber time to spend with family and friends. Of course, on the way home if you stop off in the pub for a pint or two, no one is going to say much. In fact, this multi-day religious festival offers a little haven in a sea of Lent; to properly celebrate their patron saint, religious fasting restrictions were lifted and people cut loose. The celebrations have gotten bigger in the last several decades, and they put away 13 million or so pints of Guinness that day and have a few parades, but they are still a long way from what we do here. We hit the party hard from Kegs and Eggs in the morning to checking for Uber at night for a safe ride home. It is a one day blow out that celebrates all things green, orange, and white. The first celebrations in the U.S. were parades that celebrated Irish pride while also fighting for the rights of the Irish in their adopted home. The treatment of the Irish in Gangs of New York is not entirely fictional. But if you are going to hit it hard all day, you may want to mix it up a little. Add some food. Pace yourself. You’ll still have a well-deserved hang over the next day. But first…

BREAKFAST

It has a reputation for being the most important meal of the day for a reason. Getting some food in your stomach right off is going to help you soften the blow of the liquor for a little while. Eggs, rashers (thinly sliced bacon), and toast are a nice way to start. It is lighter that the traditional Irish breakfast (more on that later), but still enough to pad the stomach. Eggs and rashers contain protein to help fight off the toxins, and a chemical called cysteine, which absorb all the nasty toxins that are starting to build in your body. It goes without saying you drink coffee with it, and what better way to start the day than with an Irish Coffee? Not coffee with a little Irish cream, like this was another day at the office. The good stuff.

IRISH COFFEE

1 oz. Irish whiskey
1 tsp brown sugar
4 oz. good coffee
1 oz. whipped cream

Irish Coffee

Good morning! Time to get drinking! (Photo by Andrew Mager)

Warm up a coffee mug with hot water, then dry out the mug. Add brown sugar, Irish whiskey, then coffee, leaving some room to add the whip cream. Stir the ingredients together until the sugar dissolves, than add the whip cream. Let it sit on top, as it keeps the coffee warm.

Most recipes will call for one and a half ounces, but we are starting off light, remember? Of course, if the thought of food only interrupts the buzz you are trying to build, there is another Irish breakfast you can try.

IRISH BREAKFAST

1 part Irish whiskey OR Irish cream
1 part butterscotch schnapps
2 parts orange juice

Mix the Irish liquor of choice and the butterscotch schnapps in one glass, have the orange juice in the other. Drink the shot, then follow it with the orange juice.

LUNCH

Maybe you eat. Maybe you don’t. But you are still drinking with the best of them. If you are going traditional, you are waiting 119 seconds for a perfect pour of Guinness at The Dublin Pub, Harrigan’s, Murphy’s, Paddy’s, Flanagan’s Pub, or any of the other bars in town that are pulling pint properly. If you are not a dark beer fan, Bass is a delightful pale ale that will satisfy your thirst just as well. Smithwick’s red ale splits the difference nicely, with some of the roast notes from the stout and the lightness of the pale ale. Harp has been the traditional lager of Ireland, but Guinness released a Blonde Lager last September to compete with it. Even though Harp is their lager they created in the 1960’s. Any way you slice it, there is a traditional Irish beer for any palate. If you are not a Guinness person, you can still enjoy a Guinness by floating it on a variety of other lagers or ales. Black and tans, the most well-known of the layered Guinness drinks, start with a layer of Bass and finish it off by pouring the

Two great tastes that taste great together. (Photo by Angie Garrett)

Two great tastes that taste great together. (Photo by Angie Garrett)

Guinness over a spoon. The spoon (or other similar device) modulates the flow of the Guinness, slowing its impact on the liquid in the glass to create the sharp cut we are accustomed to. It is all about the liquid density, ladies and gentlemen. While Guinness has a dark color, that is about the only thing heavy about it. It floats nicely on a wide variety of other beers like Blue Moon (Eclipse), Newcastle Brown Ale (Black Castle), or any hard cider (Snake Bite).

While we are discussing hard ciders, they are a well-loved in the British Isles. Cider was not terribly hard to make; leave some apple juice alone in a dark place for a while, and it will turn itself into an alcoholic version of its former self. The Celts were enjoying this before the islands they lived on were British (or even Roman), and it has been a staple drink ever since. One of the best-selling hard ciders on the Emerald Isle is Bulmers, better known in the rest of the world as Magners. American ciders have come a long way since super sweet Woodchuck dominated the scene in the 1990’s. Crispin and Angry Orchard have produced a variety of hard ciders that are less sweet and tarter, like a good cider should be. Woodchuck has come around in recent years, creating ciders with a much more traditional flavor. And for those of you who love hops, Woodchuck even has a dry hopped cider, Hopsation.

In case you did not notice, I have not mentioned green beer. There is a good reason for that.

DINNER

You REALLY need to put something in your stomach at this point. It is entirely possible you have been drunk, sobered up, and now are working your way back to drunk at this point. You green hat is sitting a little crooked on your head, and you probably freshen up your green and orange make up a little. When you are ready for dinner, and still feeling very Irish, you’ll order up the corned beef and cabbage. Half of that meal is traditional for the Irish. Cabbage has been a staple in Ireland for a very long time. Corned beef has not. Remove the nicely sliced corned beef and add the rashers, and you now have a meal that the Irish would love. Add some soda bread, and you have another liquor-absorbing meal to get you ready for the home stretch. A boxty, a potato pancake filled with meat and vegetables, would also be wonderful at this point of the day.

Redbreast 12 Year

It is getting a little late. Time for a nightcap.

How about a nightcap? You’ve had your fill of beer by this point; relax, enjoy the bands, and have some Irish whiskey. It is nice to sip either neat or on the rocks, and is milder than other whiskies. Jameson is the most recognized brand of Irish whiskey, but it is not the only one. Green Spot, if you can find it, is widely recognized as one of the best new Irish whiskies to hit the United States in years. Redbreast is a light and complex whiskey, great for sipping neatly. Bushmills offers a delightful line of whiskeys as well, with a little something for everyone in their portfolio. Tullamore DEW is another lesser known but well respected Irish whiskey to be discovered on this most Irish of holidays. Powers, one of the most popular whiskies in Ireland, is also a lesser known and underrated option for your day of drinking. The Irish don’t seem to really mix their whiskey into anything fancy, other than the coffee or tea most people are familiar with.

THE NEXT DAY

You already know it is going to be a rough one. Let’s hope you drank plenty of water while you were out drinking to minimize the effects of the drinking. Maybe, if you believe it works, have a few aspirin before bed, a bottle of Gatorade or Powerade, and just hope the hangover is not THAT bad. There are two traditional cures the Irish use. The first one is a bit impractical; head up to the Great Miami River with a friend and a shovel. Dig a hole, hop into it, and bury yourself up to the neck in the soft sands of the bank. That is going to be EXTREMELY cold and fairly inconvenient, so let us suggest a second option: a full Irish breakfast. This has a little bit of everything for you: sausage, rashers, black and white pudding, fried eggs, baked beans, thick bread, and some tomatoes. That will fill you up AND take a little edge off the hangover. Add some black coffee, and you will be ready to head back to work. Just leave the Irish whiskey out of the coffee. You swore you’d never drink again last night, remember? Sláinte!

Lady Chefs of Dayton Plating Up A Night of Hope

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chefs

Wiley, Jenn DiSanto and Anne Kearney

Five of the top female chefs in Dayton are teaming up for a night of small plates and wine pairings on Thursday, March 19th.  These women are teaming up for this tasty fundraiser to support Team HOPE, which is  Martha Shaker’s team for the  for Leukemia and Lymphoma Society (LLS)  Woman of the Year campaign.

LLS is the world’s largest voluntary health organization dedicated to funding blood cancer research and providing education and patient services. Their mission is not only to provide education and patient services for those with cancer, but to ultimately cure leukemia, lymphoma, Hodgkin’s disease and myeloma and to improve the quality of life for patients and their families.

The Chefs participating in this tasty fundraiser are:


– Jenn DiSanto, Fresco
– Dana Downs, Roost
– Anne Kearney, Rue Dumaine
– Liz Valenti, Wheat Penny
– Elizabeth Wiley, Meadowlark

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Martha Shaker

The event takes place at 6:30pm at  The Reserve Event Center, 475 Congress Park Drive in Centerville.  If you’d like to attend purchase your tickets now, this event will sell out!  Contact MEGAN BAYER @ 937-344-8508  or visit http://teamhope4acure.com/chefs-dinner-plating-night-hope for more information.

Martha shares “The Man & Woman of the Year campaign provides a tremendous opportunity for you to make a meaningful investment in the lives of others. Please join me in my effort to make a difference! On March 5, 2015, I kicked off a 10-week fundraising campaign. Every dollar I raise for the LLS will be counted as one vote towards my candidacy, but more importantly, will provide HOPE for patients and families suffering from these diseases. ”

Drive Thru Pizza Hits Dayton

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Brew & Brews Drive Thru, now serves Fresh, NY Style Pizza

Brew & Brews Drive Thru, now serves Fresh, NY Style Pizza

You may have seen the new Brew & Brews Drive Thru that popped up on 741 across from Home Depot.  They have the usual drive thru fare, such as beer, wine, pop, chips and candy.  But did you know there is now a full blown pizzeria inside as well?  Yes !  The addition is called B & B Slices.   Now you can get whole pizzas or slices on the go.   Whether customers call ahead or just swing by, B&B is sure to have something freshly made to please your pizza cravings.

Yes, a Food Adventure in your car !

 

HERE’S THE SKINNY:

— The drive-thru joint is called B & B Slices and is located at 326 N. Springboro Pike in Miamisburg.

— B & B Slices owners are Johnny and Michele Rivera former owners of Johnny’s Slice of NY Pizza.  So, if are fans of that place, you can expect the same New York style pizzas.

— Other items available include 3 ingredient calzones for $6 and subs for $6.50.

— Everything is produced with fresh dough, made daily by Johnny himself.

— They have not set firm hours yet, but we assume roughly 11:30-7pm is when you can expect  the saucy, cheesy goodness of B&B Slices.

 

MUST EATS:

New York Style Slices – We prefer Pepperoni or Cheese

— SLICE OF PEPPERONI PIZZA: The hallmark, the flagship if you will.  These New York Style slices are a great bite on the go, and a match made in drive thru heaven.  The slices are big enough to curb your hunger, but wont stuff you.  Fold the slice, take a bite and get your craving in a drive-by.

— CALZONES: Homemade, handmade and perfectly made with fresh dough.  Pick your favorite 3 ingredients, and get afork for some marinara dipping action.  One of the best in the land.

— WHOLE PIES: Load up the toppings or keep it simple with just cheese, you can’t go wrong with a B & B pizza.  If you are feeling really hungry, order one of their signature Brooklyn Brawler Pizzas, which is a mammoth stuffed crust style pizza.

 

Our Food Adventures Crew love fresh, original ideas like this one.  The dough is just as fresh as the concept, and Chef House, The Big Ragu, The King & Hungry Jax are suckers for fresh dough.  So the next time you are driving down 741 with a little hunger pain, you might want to drive through Brew and Brews for a slice of paradise.

 

Hungry for more Dayton eats?  Then “like” Food Adventures on Facebook by clicking here!  Is your preference food porn? Hit us up on Instagram HERE.

Remember, we are not food critics, we just love to eat !

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Tickets on Sale Saturday For Dayton’s Premier Wine & Gourmet Food Event!

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DigitalAssests-fleurs-06The original “Party in the Park” was the brain child of two friends, Vail Miller Sr. of Heidelberg and Mike Frank of Arrow Wine.  With a mission of bringing wine out of just the wine cellars and  to the general public, the idea of a wine festival was born.  Now 24 years later, Fleurs et Vin is the most anticipated, talked about and attend wine event in the Miami Valley.

On Sunday May 17 from 1- 4pm, wine connoisseurs and novices alike will sample the best wines from around the world while enjoying culinary treats from 20 of the top independent restaurants in the region.

Last year there were over 420 wines for sampling, as well as a  beer garden featuring Belgium brews.  Wines and beer selections for this year are still being put together.   And if that isn’t enough to keep you busy,  J.t. Fedrick and his band  will be in full swing, the dance floor open and wonderful baskets available for bidding in the silent auction.  And come 4pm, the best entertainment of the day can often be found at the live auction, where thousands of dollars are raised in just minutes iwth the sale of wine collectibles, with proceeds benefiting AIDS Resource Center Ohio.  If you’d like to support the even with a donation to the auction  you can start that process with this online donation form.

Tickets for Fleurs et Vin run $70 in advance $75 at the door, but this Saturday only,  Arrow Wine will host a Super Saturday tasting from 11am – 5pm at both the Far Hills and Centerville stores, and the ARC Ohio Associate Board members will be selling Fleurs et Vin tickets for just $60.

 

Tex-Mex Restaurant At Austin Landing Hiring

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chuy'sChuy’s, the Austin-based restaurant famous for its authentic and crave-able Tex-Mex menu, announced it will hire an estimated 170 new employees for their first location in the Dayton area. Chuy’s newest restaurant is scheduled to open April 14, 2015 and will be located at10445 Innovation Drive, Miamisburg at Austin Landing.

The iconic restaurant is hiring for a variety of full-time and part-time positions, including front-of-the-house hosts, servers, bussers, and bartenders. Chuy’s is also hiring kitchen staff to help prepare its signature dishes and sauces. Among the positions available at Chuy’s, the tortilla “experts” illustrate the restaurant’s commitment to authentic and fresh Tex-Mex. By making each hand-rolled tortilla to order ona comal located in the main dining room, they offer freshness that sets Chuy’s apart. Chuy’s staff can expect high volume with lots of fun.

“We are thrilled to be in Dayton to bring our made from scratch Tex-Mex straight from Texas to the heart of Ohio,” said Doug Scherbauer, Chuy’s Dayton manager. “We are looking for a team of fun and
energetic people with positive attitudes, who are just as passionate as we are about serving authentic andfresh food.”
Interested applicants should apply at the hiring trailer located at the future restaurant site of Chuy’s
Dayton at 10445 Innovation Dr., Miamisburg, Ohio 45342 from 9am-6pm Monday through Friday, 9am- 5pm Saturday, and Sunday by appointment. Hiring will begin March 9. Call (512)-560-0120 with
questions. To learn more about employment at Chuy’s, and download an application, please visit
Chuys.com/#/employment.

Best Selling Sriracha Stout Beer Is Hot Stuff

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fwx-sriracha-beer-testBeer collaborations are all the rage in the brewing world these days and one the hottest is Rouge’s Sriracha Hot Stout Beer.  Released this past December only at the Rouge Ales Public House in Oregon or  for mail order, the beer quickly sold out.  The 22 oz bright red bottle features the world’s most recognizable Sriracha brand, Huy Fong, and the artwork even includes everyone’s favorite rooster with a green cap.  The beer has finally been restocked and has hit the shelves of Miami Valley beer retailers this week.

According to the product description, this brew “is ready to drink with soups, sauces, pasta, pizza, hot dogs, hamburgers, chow mein, or anything you’d like to wash down with a spicy kick.”

“The inspiration was pretty simple — we as employees and as Rogues love Huy Fong Sriracha sauce,” Rogue Brewing President Brett Joyce. “The question almost immediately became why not?  In the short time that it has been available, it has already become a record-selling product for us.”

Surprisingly, the fire of Sriracha doesn’t overpower this beer. As you would expect from  Rogue, the beer itself is center stage. The stout is malty, smooth and full of coffee, chocolate flavor. At the end is when the heat of Sriracha appears with a slight, perfectly complimentary garlic and spiced after taste.  But don’t take our word for it, you can pick up a bottle of this hot stuff for about $14 at Belmont Party Supply or taste it at Arrow Wine Far Hills location this Sat from 11am – 4pm during their Saturday tastings.
And if you like your beer on the spicy side, be sure and head down to  Toxic Brewing Company in the Oregon District and try their Porn or Pawn beer, a srirach-spiced pepper porter.

New Bar Opens in Centerville to Rave Reviews !

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The Barnyard Pizza: Pepperoni, Bacon, Ham and Sausage

Bars are bars right?  Well, one new spot that just opened in Centerville’s Normandy Square Shopping Center on 725 next door to Big Lots, aims to prove that theory wrong.  Mack’s Tavern owner, Mackenzie Manley, will distinguish her place with unique eats, and an old school, laid back atmosphere, that feels like home.  Mack’s Tavern has only been open for a few weeks, but since the VIP soft opening, the buzz and feedback has been overwhelmingly positive.  Food Adventures has already visited the bar a few times, and each trip we notice the beer taps keep rotating, and the menu keeps growing.  We have also noticed that the crowds have been steady.

Our Food Adventures Crew is always on the hunt for new and exciting killer food items on Dayton menus.  It is our “thang,” if you will.  Mack’s impressed us with some  kitchen creations, causing us to say her trademark tagline .. “it’s better than expected.”  Let’s get to it …

HERE’S THE SKINNY:

Mackenzie Manley, Owner of Mack's Tavern in Centerville

Mackenzie Manley, Owner of Mack’s Tavern in Centerville

— MACK’S TAVERN first gained attention by winning The Bloody Mary Showdown,  in October, 2014 a few months before their doors even opened.  Mack’s came out of nowhere to beat the field of competition and have their drink named the best Bloody Mary in Dayton.

— Owner Mackenzie Manley, is using her previous bartender experience, to create a friendly atmosphere, even for families.  Mackenzie said kids are welcome, and asks parents to use discretion on how late they stay (she says before 9 pm seems to be the typical time for kids to head home).

— Hours are 2pm-11pm weekdays and 2pm-2am on Fri and Sat nights.  This spring she looks to expand hours to opening at 11am for those wanting lunch Food Adventures.

— They have 12 beer taps and currently are featuring some unique beers like Sweetwater Blue and Konig Ludwig Weissbier Hell.  Mack’s Tavern also features a IPA named after her dog, Haze.  It is called “Haze’s IPA” and is brewed by RedHook Brewery.

— Mack’s features some wildly inventive cocktails.  The Angry Orchard Ale with Oak Heart Spiced Rum is just one of them.  It is called “Chewys Hogtail” named after the stuffed boar above the bar she has nicknamed Chewbacca.  Other drinks include the “Kitty on a Triscuit” with Bombay Sapphire Gin, Watermelon Pucker and orange juice.  Or how about the drink named after her dog, Haze.  A “Sweet Haze” is a mix of Corzo Silver Tequila, Blue Curacao and pineapple juice.

All these drinks need to be soaked up by some food.   Here we go the patented section of the article, where we display our MUST EATS for Mack’s Tavern.

“Chewy’s Boar Bombs,” are Pork Niblets tossed in a delicious glaze sauce

 

MUST EATS:

— THE BLOODY MARY: Our first must eat is a “must drink.”  Come on, if you win Dayton’s best Bloody Mary contest, your drink kicks some serious butt.  No brainer here.

— MACK’S SIGNATURE MAC N CHEESE:  Served piping hot in a casserole dish, small or large this is cheesey goodness at it’s best.  We love the bread crumb toppings for a perfect crunch.  They have a few variations, but our favorite is the CHICKEN PARM MAC n CHEESE.  

— BROWN BOTTLE CHEESE DIP and PRETZEL STICKS:  This is all about the dip, bout the dip, no pretzel.  This thick beer cheese dip will melt you.  The Food Adventures Crew could drink a glass of this stuff.  The flavor is out of this world.

— CHEWYS BOAR BOMBS:  They look like wings at first, but they are pork ‘riblets.’ These bites are on the bone and tossed in an amazing glaze sauce.  This was the Big Ragu’s favorite menu item of them all.  The pork is cooked perfectly, and the sauce will have you licking your fingers like a kid.

Chicken

Chicken Parm Mac N Cheese, one of Mack’s Signature Dishes

— NOT YOUR GRANDMA’s BREAD: Naan bread topped with feta cheese, spicy sauce, and drizzled with spicy sour cream.  The whole thing is toasted, until the toppings are melted.  We have never had anything like this in a bar, that’s for sure.  Creative and delicious.  A Food Adventure on Naan Bread.

— THE BARNYARD PIZZA: Pepperoni, Bacon, Ham and Sausage toppings.  Hint: all their pizzas are good. Take the veggie pizza called the “Tree Hugger.” for example which has black and green olives on it with mushrooms, onions, banana peppers and green peppers.  Our our favorite name , The “PMS” Pizza.  It has Pepperoni, Mushroom and Sausage.

Honorable Mention goes to the Salsa served with chips.  It is a smoky tasting salsa, made from scratch and is the secret recipe of Mack’s brother, Jacob.  It is addicting !

Mack’s Tavern has plans to expand the menu even more to include a Bourbon Bacon Pulled Pork that will be smoked on site.  Also look for burgers to be added to the menu  in the near future.

Mackenzie’s dog, Haze, has his own IPA

So you can see, Mack’s Tavern is not your typical bar.  Sure they have dart leagues and pool tables.  We want to mention that they have some of the friendliest bartenders in town.  Mackenzie of course, and Gabby, Stacy and Tiffany always have a smile on their face.  Good food,  good drink, good people, good times.  Check out Mack’s Tavern for yourself and tell Haze and Chewy that the Food Adventures Crew said “woof.”

Want more foodie fun from The Big Ragu, Chef House, The King and Hungry Jax  ?  Then follow FOOD ADVENTURES on Facebook by clicking HERE and “liking” their page.  Be sure to browse our gallery below for the sneak peek into MACK’S TAVERN’s food and atmosphere.

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Happy National Pound Cake Day

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1C6568166-http3A2F2Fwww.newsvine.com2F_vine2Fimages2Fusers2Fvidya-rao2F6188420.blocks_desktop_largeMarch 4: National Pound Cake Day!

Baking is also all about proportion, and every ingredient serves a purpose. Getting those proportions right will ensure a light, fluffy, perfectly balanced cake, cookie or pastry.

A pound cake is the perfect recipe for the non-scientifically inclined. Its premise is simple – a pound of sugar, a pound of flour, a pound of butter and a pound of eggs make a pound cake. That may sound like it would make a lot of cake, and it does. Pound cakes were initially intended to feed multiple families. The great thing, though, is that as long as you keep the ratio of weight the same, you can adjust a pound cake recipe to serve 5 or 500.

Once you’ve mastered the 1:1:1:1 thing, adding flavorings is a cinch. A little vanilla essence never hurt anyone, neither did almond or lemon extracts. You could also add nuts to your version. To prevent additions like nuts or chocolate chips from sinking to the bottom of the cake batter, dust them in a little bit of flour before adding them.

Pound cakes are typically baked in Bundt pans or loaf tins, but these days, they come in all shapes and sizes. As for icing, tradition stipulates a simple dusting of powdered sugar or a classic glaze. You could also try layering the cake with fruit preserves.  In Britain pound cake  is more commonly known as ‘Sponge cake’ or ‘Madeira cake’. In France pound cake (named “quatre-quarts”, which means four-quarters) is a traditional and popular cake of the French region of Brittany, and as its name implies, uses the same quantity of the four ingredients.  The sky is the limit once you’ve got the proportion thing down. And remember, if somehow you forget the recipe, it’s all in the name.

Lemon Blueberry Poundcake
Courtesy of Nikki from Chef-in-training.com

Ingredientslemon-blueberry-pound-cake
  • 1 cup butter
  • 1¾ cups sugar
  • zest of one lemon
  • 3 eggs
  • ½ teaspoon vanilla
  • ¾ cup buttermilk
  • 3 cups fresh blueberries
  • 2½ cups flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
Lemon Glaze
  • 1½ cup powdered sugar
  • 1 Tablespoon lemon juice
  • 1 Tablespoon lemon zest
  • 1 Tablespoon milk
  • ¼ teaspoon vanilla
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, cream butter, sugar, and lemon zest together for 3 to 5 minutes.
  3. Add eggs one at a time and beat an addition minute per egg.
  4. In a separate large bowl, mix and combine dry ingredients together.
  5. Add dry ingredients alternatively with the buttermilk to the butter/sugar/lemon zest/egg mixture. Fold in blueberries.
  6. Grease and flour either 2 large bread pans or 3 small bread pans.
  7. Pour batter and bake at 350 degrees F for 55 to 60 min.
  8. Let loaves cool and pour glaze over them.
Lemon Glaze
  1. Whisk glaze ingredients together until smooth.

 

Nutella Swirl Pound CakeNutella-Pound-Cake-by-sallysbakingaddiction.com_

Ingredients:

  • 4 large eggs, room temperature preferred
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups (190g) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1 cup (200g) sugar
  • 3/4 cup Nutella, warmed*

Directions:

  1. Preheat oven to 325F degrees. Spray 9×5 loaf pan with nonstick spray. Set aside.
  2. In a medium size bowl, whisk together the eggs and vanilla extract until combined. Set aside. In another medium size bowl, combine the flour, baking powder, cinnamon, and salt together. Set that aside as well.
  3. In the bowl of a standmixer, or using a handheld mixer, beat the softened butter and sugar together on medium speed until light and fluffy; about 3 minutes. With the mixer running on low speed, add the egg/vanilla mixture and continue to beat until smooth and light in color. With the mixer running on low speed, slowly add the dry ingredients until just combined. The batter is very thick and very sticky. Do not overmix the batter.
  4. Spread 1/3 of the batter into prepared loaf pan. Spread 1/2 the Nutella on top. Nutella is very thick and hard to “spread.”  I used my clean fingers to help smooth it out on top. It doesn’t have to be perfect. Repeat with another 1/3 of the batter and the rest of the Nutella. Top with remaining batter.
  5. Bake the pound cake for 50-60 minutes. Cover with aluminum foil after 25 minutes to avoid the top and sides form browning too much. Slight browning is OK. The cake is done when a toothpick inserted in the center comes out free of cake crumbs (with some Nutella). The original recipe stated 1 hour and 15 minutes, but that was much too long for my cake. I fear it would be burnt and dry. 50 minutes is how long mine took, but yours may take longer.
  6. Allow the cake to cool completely in the pan on a wire rack before slicing and serving. Cake stays soft, moist, and fresh stored at room temperature for up to 6 days.

*I like to lightly warm the Nutella before layering it into the pan. I simply microwave it for about 15 seconds. This makes it easier to layer into the batter, as well as helps prevent it sinking to the bottom of the pound cake.

 

Chocolate Pound Cake

recipe courtesy of NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

 

  • PREHEAT oven to 350º F. Grease 12-cup Bundt pan.MICROWAVE 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool to room temperature.

    COMBINE flour, baking powder and salt in medium bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture alternately with milk. Spoon into prepared Bundt pan.

    BAKE for 55 to 65 minutes or until wooden pick inserted in cake comes out clean. Cool in pan for 30 minutes. Invert cake onto wire rack to cool completely.

    MICROWAVE remaining morsels in heavy-duty plastic bag on HIGH (100%) power for 45 seconds; knead bag. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over cake.

Hungry Jax Shares A Recipe From Her Hometown: Utica Greens

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“Utica Greens” is a spicy Italian dish from Upstate NY.

The Food Adventure Crew have come up with a brand new feature that you’ll  will see in upcoming months  called “KITCHEN ADVENTURES.”  Here we will list some of our favorite all time recipes that will release the inner foodie in you.  We are also hoping these recipes will impress your family and friends.  Don’t worry, we won’t tell them where you got it.  It will be our little secret.

Our inaugural installment comes to you from our resident foodie mom, Hungry Jax.   May we present to you…

KITCHEN ADVENTURES: UTICA GREENS

Hey all! “Hungry Jax” here.  About 9 years ago my husband and I relocated to the Dayton area from our hometown of Utica, NY.  Nestled at the foothills of the Adirondack Mountains, Utica is a culinary treasure that is slowly, but surely making it’s name as one of the most delicious places to eat in the US.  It is a city rich in Italian culture and cuisine!  Upon relocating, I was homesick, not just for family, but for the culinary creations that are unique to the Utica area.  So my kitchen became a laboratory with weekly experiments to recreate these hometown dishes that I love so dearly (talk about a Food Adventure!).  I find that these dishes are ones that I love to share with my new friends here in Dayton.  Sharing with them not just a great dish, but part of who I am and where I have come from.  I’d like to share with you all one of these special dishes and I hope that you enjoy this recipe and maybe even take a stab at making them!

 

So my dear fellow Food Adventurers, I give you: “Utica Greens“.

I know what you’re asking yourself: “What’s a Utica Green?” “Utica Greens” is a spicy Italian dish made up of escarole, garlic, pancetta, hot peppers, cheese and breadcrumbs.  Typically served as a side dish but can easily become a meal with a hunk of Italian bread!  I also like to mix these in with penne to make a fun pasta dish, or even cook up with eggs in an omelet or frittata!

Hot Cherry Peppers

It should be noted that the peppers for this dish, Hot Cherry Peppers, are hard to find around here.  I have found them fresh at Jungle Jims, as well as at Meijers from time to time.  You can find them jarred, but typically those are sweet and not hot. Mild will work fine and if you want to spice thing up, just add more red crushed pepper.  I have my brothers mail me these peppers when I am not back north to stock up on them myself!

 

 

For this dish you will need:

  • 3 heads Escarole chopped and cleaned well.  This type of green can be very “gritty” so I have found it best to let the chopped leaves soak in a sink full of cold water to allow for any dirt on the leaves to sink to the bottom.  Rinse once more and then you should be good to go!
  • One small bag baby spinach
  • 3 cloves of garlic, minced
  • 3-5 chopped Hot Cherry Peppers
  • 3/4 cup Italian Bread Crumbs
  • 1 cup grated Pecorino Romano cheese (or Parmesan – I use a mixture of both)
  • 1/8lb Prosciutto or Pancetta chopped
  • Olive oil
  • Salt, pepper and red crushed pepper to taste
  • Mix together an additional ¼ cup bread crumbs and ¼ cup cheese, set aside

Cut and thoroughly clean the escarole.  Add the greens to a large pot of salted water.  After water comes to a boil, cook the greens for about 4-5 minutes. Do not cover pot as it will turn your greens brown. Remove and drain.

In a frying pan add olive oil and heat.  Fry Pancetta until crispy.  Remove from pan and let sit on paper towel to drain.

The Finished Product.  Mangia!

Next, add garlic and hot cherry peppers.  Cook for just about one minute.

Add the greens and cook just until heated through.  Make sure to stir often.  Add the spinach a handful at a time until wilted.  Add salt, pepper and red crushed pepper to taste.

Take off heat, stir in breadcrumbs and cheese .  Top with extra breadcrumbs and cheese and broil for a few minutes to crisp!  If the greens look too “wet” don’t hesitate to add more breadcrumbs.  You will find that they are crucial for flavoring the dish. Same with the cheese. So add and taste as you go.

Now tear yourself off a big piece of crusty Italian bread and go to town!  This will serve about 4 people (or just me).

These also freeze great which makes it easy for me to grab a batch out of the freezer for holidays or unexpected dinner guests!

I hope you enjoy these as much as my family and I do. Let me know if you give it a try!

Mangia!

~ Hungry Jax

 

Want more Food Adventures and scoop on local eateries?

Follow Hungry Jax, Chef House, The King and The Big Ragu on Facebook HERE !

El Meson Previews Family Style Dining Menu

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Fiesta a la Familia Menu

It seems only right that a restaurant run by 3 generations of family would be the ones to introduce a family style dining concept to the Miami Valley.

On Tuesday, March 3rd  El Meson will roll out their “Fiesta al Famila” menu in a special preview night dinner . Guests will be seated at tables of 10 and enjoy a five course meal served family style.  Owner Bill Castro will be on hand explaining the history and make up of each dish as well as sharing Castro family stories.

Chef Mark Abbott and his kitchen staff will be sending out each course on platters, allowing guests to try many different foods, as opposed to just ordering one entree.  This allows the diner to be a little more adventurous with exploring the Latin American cuisine, which they may not be as familiar with.   This dinner is five courses and you’ll be tasting 12 different options from Appetizers to Dessert!  The menu includes seafood, steak, chicken and vegetarian offerings, including some Castro Family favorites.

Reservations for this special Fiesta ala Familia  5 course dinner run $39.95 plus tax and gratuity and are  prepaid.  The only way you can order tickets is online here.  The dinner will begin at 6:30pm.

 

 

 

The Bourbon and The Chainsaw: Jackyl Brings Their Own Party

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Richfield Coliseum

The home of great sports and great rock.

When I was younger, one of the first concerts I went to was a sold out show at the Richfield Coliseum on the Aerosmith “Get A Grip” Tour. The Coliseum was an amazing venue south of Cleveland, seeing many great musical acts come through there and hosting some incredible sports teams. It was the home of the Cavaliers for three decades (and the home of Larry Bird’s final game), and where every major band that came to Cleveland played. Thus the rock legends from Boston touched down there, bringing another, lesser known band to open for them. Jackyl was entertaining to watch and blended in well with the rock that was going to be the main course for the day. Their big hook was one of their songs, called “The Lumberjack”. Their front man, Jesse James Dupree, played a chainsaw on stage as part of the song. It was an interesting way to kick off the show, but not as interesting as you can kick it off now. Dupree has been fronting Jackyl since the late 1980’s. That is a lot of bars played at, and a lot of beer and whiskey sold. And by his reckoning, he has been “personally been responsible for millions of gallons of beer and whiskey that have been consumed over the years.” He rectified the beer part of that equation, releasing Jesse James America’s Outlaw Beer around 2008 and may still be available in Kansas, Missouri, and South Dakota. A few years ago, American Outlaw Bourbon hit the scene, taking care of the whiskey.

Being from the South, Mr. Dupree knows something about whiskey. Jesse James Spirits was launched in 2010, the same year of Jackyl’s studio release When Moonshine and Dynamite Collide.  It brought the American Outlaw Beer under a solid home, and allowed the release of The Original Jesse James American Outlaw Bourbon Whiskey into the world. Distilled in Kentucky and rested in charred oak for three years, it is an uncommon find when you are roaming the liquor stores of Ohio, or many other places in the United States. Lest you think that Dupree went into this as a lark, American Outlaw won a Bronze Medal, along with Four Roses Yellow Label, at the 2012 San Francisco World Spirits Competition. He has also planned some expansion into Trimble, Tennessee, butting heads with the state over being able to create a product labelled as Tennessee Whiskey. Jack Daniels has a lock on that title, and on the process, that it requires to be called a Tennessee Whiskey. He

Pick up a good bottle of hard-to-find bourbon!

Pick up a good bottle of hard-to-find bourbon!

was one of many voices that argued that the requirements listed in the law were the process Jack Daniels’s used to make their whiskey, and shuts out the small distillers like his.

If you are either a bourbon or Jackyl enthusiast, today is (somewhat) your lucky day! The lucky bit is that Jesse James Dupree will be selling, and signing, bottles of his American Outlaw Bourbon and Michael Balard’s Full Throttle S’Loonshine at Manor Wine and Liquor on Airway Road. The unlucky part of it is that his second stop of the evening, Oddbody’s Music Room, where Jackyl will be performing with Transylvania Hellhounds and Four Star Revival at 7 PM, is sold out.

A good deal of time has passed since that concert in 1993. The Coliseum is now a field in the Cuyahoga Valley National Park, and Jackyl is no longer a little known opening act. They have become a powerful force in the rock world, with a new opening act they are looking to introduce to a broader audience. From what we have seen and heard about it, and with the continuing growth of the craft bourbon and whiskey scene, we may be seeing American Outlaw Bourbon eventually making a big name for itself. Cheers!

Buttercream Bliss at The Cakery

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Cake please

Classic Cakery: Chocolate Cake with Buttercream Icing

DISCLAIMER: You may need a tall glass of milk in order to read  about our latest Food Adventure. 

When the Big Ragu asked Hungry Jax to name one of her favorite places to eat in the Dayton area, she didn’t even hesitate to yell out “THE CAKERY!”   She went on and on about their buttercream frosting and how it reminded her of a bakery back in her hometown.  So when an opportunity arose to highlight this local bake shop for an article, Hungry Jax about bit off Ragu’s hand claiming this mission!  Sure, Chef House, Big Ragu and The King have had a delicious Cakery cake here and there at Birthday Parties, and have even picked up a cake, but our stops have mostly been drivebys.  Not the case with Hungry Jax, who’s obsession with the greatness of the Cakery has made her a mini-expert.  So on a cold and snowy day, the Food Adventure’s crew ventured out again to see what Hungry Jax was so hyped up about.  And we were not disappointed with this full blown Food Adventure!

From buckeyes to wedding cakes, The Cakery can satisfy any craving big or small! This family owned business has been around for almost 20 years, and once you taste their products, you’ll see why!  The Cakery opened in July of 1995 (located at 140 Woodman Drive).  In 2008, Tom and Karla Kennedy became the third and current owners.  Their daughter, Jamie Burchfield, had started working at The Cakery in 2002 after graduating from pastry school.  Jamie started out as a cake decorator and most recently has taken on the role of Office Manager after the birth of her second son last year.  After seeing a rising need to serve their loyal customers from Jamie’s hometown of Troy, OH and the areas north of Dayton, the Kennedy’s expanded the business.  In May of 2013, the Troy location opened (1875 W. Main St.) and has been going strong ever since.  We had the privilege of sitting down with Jamie to learn some delicious and fun facts about their crafty creations.

6 pack

This is our kind of 6 pack!

 

HERE’S THE SKINNY:

— The Cakery prides itself on baking all of their goods “in house” and they have the grocery list to prove it.   At 1,000lbs of powdered sugar and 200lbs of butter per week, The Cakery ensures that each and every creation is of the best quality and taste!

— There are three main traditional frostings offered for their cakes and cupcakes:  Buttercream, Chocolate Buttercream, and White Vanilla Cream.  Each week they go through 25 five-gallon buckets of the traditional Buttercream, 8 buckets of their Vanilla cream, and 3 of the Chocolate! But the flavors don’t end there. You’ll also find cupcakes topped with snickerdoodle frosting, lemon, strawberry, peanut butter, caramel, orange cream and more!

— The peak season for weddings tends to be from May-October.  During this time, The Cakery averages anywhere from 6-10 Wedding cakes per weekend! And don’t worry Brides, Jamie will ensure that your vision for the cake of your dreams is met.   The artists behind the scenes, have made cakes taller than Kindergarteners with all different types of embellishments from fondants and fresh flowers, to pearls and candles.  Check out the gallery on their webpage to see some of their amazing creations!

— Zagat.com voted their buckeyes as “The Best in Ohio” and most recently honored as Dayton Magazine’s “2014 Best in Dayton” bakery, beating out other top local confectioneries!

 

MUST EATS:

— CHOCOLATE CAKE with TRADITIONAL BUTTERCREAM FROSTING:  Keep it classic Dayton.  You can’t go wrong with indulging in this mainstay.  The chocolate cake is moist but not too dense. And the creamy buttercream frosting has just the right amount of sweetness without being overpowering. This is an annual combination for Hungry Jax’s birthday cake!  The Big Ragu has enjoyed these at many parties.  For The King, it was love at first bite.

Chocolate cupcake with buttercream frosting!

— SNICKERDOODLE CUPCAKE: Yes, you read that right. The beloved cookie has been transformed into a cupcake that will leave you wanting more! This cinnamon sugar cupcake is topped with an equally delightful cinnamon frosting.

— ICED BUTTER COOKIES: A soft cake-like sugar cookie topped with the traditional buttercream frosting. You can buy these strait out of their display cases or order them to be decorated for a special occasion!

— BUTTER CREAM SHOTS: Fan of frosting? Well here you can buy a shot-sized dollop of buttercream to indulge in.  Be aware though, side effects include an immediate rush of pure joy and contentment that will leave you wanting more!  We love crazy foodies who do butter cream shots with us.

—CREAM PUFFS  These little puffs of joy are filled with a light and  creamy mousse.  Absolutely terrific, The Big Ragu and The King claimed these as their favorite.

— Somewhere over the the “RAINBOW CAKE“:  This cake is a layer cake sold by the slice. The layers are actually the tops of cakes that the bakers shave off when leveling out a cake prior to decorating.  Instead of wasting these perfectly delicious cake shavings, the bakers created a layered cake out of them, alternating the cake layers with strawberry preserves and buttercream frosting. This cake varies slightly from day to day depending on what types of cakes are being made.

 

 

Rainbow Cake

Rainbow Cake: No pot of gold is necessary at the end of this rainbow!

— FLAVORED CUPCAKES: Along with the traditional cupcake flavors of  chocolate and white cake, you’ll also find a large variety of specialty cupcakes.  Orange cream, strawberry lemonade, strawberry cream, peanut butter and jelly, almond, and banana are just a few.  Each of these are topped with unique frosting s to complement the fun flavors of the cake.

— FILLED CUPCAKES: In addition to the tasty flavors, The Cakery also creates cupcakes that are filled with frosting, mousse, or custards.  Some flavors are cookies and cream, key lime and chocolate truffle.

— BUCKEYES: Zagat.com got it right! These peanut butter filled bites of delight are truly some of the best around!  The King could have eaten a couple dozen of these things.

Honorable Mention: Gourmet cakes that deserve mention are the Carrot Cake, Spice Cake, and Humming Bird Cake (tropical cake made with pineapple and coconut with an apricot filling). The King, loved the carrot cake.   Also, don’t forget the Layer cakes, which can be filled with a variety of fruit preserves, fresh fruit, custards, mousse and more!

 

The choices and combinations of cakes and desserts are endless!   Cakes start around $17 and cupcakes at $1.50.  If you have a special order to place, be sure to give them at least 2-3 days notice to ensure that the bakers can meet your needs.

If you’re a bride, it’s highly recommended you book them once you have a sate set as their schedule fills up fast. They also have a variety of goodies you can order, such as brownies, tarts, pastries, cookies, and other treats that you can indulge in.

Shots on us

Shots are on us !

So, the next time you have a sweet craving or need a cake to celebrate a special event, let the creative team at The Cakery meet your needs.  Stop in and try some of these tasty treats and let us know what you think!  Check out their website for more information,  or follow them on Facebook!

The next time you are hosting a party, and need some desserts, stand up on your chair and announce to the family.. “LET THEM EAT CAKERY !”

Please browse of photo gallery below, and leave your comments about The Cakery.  We would love to hear your take!

Follow Food Adventures on Facebook for more foodie scoop from all over Dayton !

We are not food critics, we are just four people that love to eat !

You can check out our weekly feature articles here on Dayton Most Metro every Thursday.

 

 

 

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They’re Back….Shamrock Shakes!

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MAC-11-454-Shamrock-Shake-Banner-Ad-300-X-250After this amount of snowfall, you’re probably not interested in hearing about anything else frosty heading your way. But before you run for your shovels, know this one comes with a straw. Yes, McDonald’s has brought back the brightly colored green Shamrock Shake! Which also means March, and warmer weather, is drawing nearer.

Much like the beloved McRib, devoted fans often look forward to the return of this seasonal drink, which stays on menus until a week after St. Patrick’s Day.  The shake — low-fat vanilla ice cream and mint flavoring — leaves more of a legacy than just a green tongue. It was first introduced in 1970 as the “St. Patrick’s Day Green Milkshake.”

Some of us might remember seeing commercials in the late ’70s when the shake was touted by O’Grimacey, a big, green, amorphouab4234739393b8947283746b5f27cf1bs Golden Arches mascot who sported an Irish accent and visited his nephew in McDonaldland every year for St. Paddy’s Day.

Obviously that name wasn’t catchy enough and was scrapped years later for the more alliterative Shamrock Shake. But the beginnings of the Shamrock Shake are a bigger part of McDonald’s history than you might know.

In 1974, after years of watching his 3-year-old daughter undergo treatment for leukemia and effectively living at St. Christopher’s Hospital For Children, Philadelphia Eagles player Fred Hill thought there should be a better way. He reached out to the community to raise money for families that couldn’t afford hotel rooms while their sick children were being treated. The Eagles’ GM connected with a local McDonald’s ad agency and the restaurant’s regional manager, and together they created the St. Patrick’s Day Green Milkshake promotion

It was perfect: The milkshakes were green – the Eagles’ color! With the support of McDonald’s founder Ray Kroc and regional manager Ed Rensi, Tuckerman launched a week-long promotion around the Shamrock Shake, with all profits to be donated to the cause.
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Proceeds from the seasonal promotion sales went to purchase a four-story, seven-bedroom house Evans had found near the hospital in Philadelphia, a “home away from home” for families dealing with a sick child.

This became the very first Ronald McDonald House.

Now that’s a reason to celebrate the return of the Shamrock Shake!