Dayton Dining

New Bar Opens in Centerville to Rave Reviews !

March 5, 2015 By Dayton937 6 Comments

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

— 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 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

March 4, 2015 By Dayton Most Metro

March 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

Ingredients

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

Preheat oven to 350 degrees F.
In a large bowl, cream butter, sugar, and lemon zest together for 3 to 5 minutes.
Add eggs one at a time and beat an addition minute per egg.
In a separate large bowl, mix and combine dry ingredients together.
Add dry ingredients alternatively with the buttermilk to the butter/sugar/lemon zest/egg mixture. Fold in blueberries.
Grease and flour either 2 large bread pans or 3 small bread pans.
Pour batter and bake at 350 degrees F for 55 to 60 min.
Let loaves cool and pour glaze over them.

Lemon Glaze

Whisk glaze ingredients together until smooth.

Nutella Swirl Pound Cake

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:

Preheat oven to 325F degrees. Spray 9×5 loaf pan with nonstick spray. Set aside.
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.
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.
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.
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.
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

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups packed light brown sugar
1 cup (2 sticks) butter, softened
1 tablespoon vanilla extract
4 large eggs, room temperature
1/2 cup milk

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

March 3, 2015 By Dayton937 2 Comments

“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

February 27, 2015 By Dayton Most Metro

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

February 27, 2015 By Brian Petro

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!

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

February 26, 2015 By Dayton937 1 Comment

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.

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: 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 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!

February 24, 2015 By Lisa Grigsby

After 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, amorphous 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.

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!

Check out Brunch at Chappy’s

February 20, 2015 By Lisa Grigsby

Exciting news from our friends at Chappys Tap Room and Grille, starting tomorrow they will be serving brunch from 11am -2pm on Saturday and Sunday. You can start your day with one of their many beers on tap or try their brand new Bloody Mary made with Belle of Dayton Vodka, their new housemade mix and garnished with Pickled Okra, Celery, Olives and a strip of our new Praline Bacon. (It’s practically a meal in itself!!)

Here’s the menu,

CHAPPYS BIG A** BEER BISCUIT BOWL

10.95

Our homemade Beer Biscuit topped

with an egg cooked your way with choice of

Grilled or Fried Pork Chop or Fried Chicken Breast,Zink’s Sausage Patties or Applewood Smoked Bacon

Topped with Sausage Gravy and Cheese and served with Home Fries

CHICKEN & WAFFLES – 9.95

Homemade Vanilla Belgian Waffle served with two Fried Chicken Tenders, Home Fries and

Your choice of Regular or Spicy Tabasco Syrup

PO BOY BREAKFAST SANDWICH – 8.95

Toasted French Bread with an egg cooked your way,

mayo, cheddar cheese and

Your choice of Applewood Smoked Bacon or Zink’s Sausage Patties, served with Home Fries.

THICK CUT PRALINE BACON – 6.95

A ½ Lb. of bacon (4 strips) coated with carmelized brown sugar and molasses topped with Pecans

CREATE YOUR OWN BRUNCH

Homemade Big A** Beer Biscuit and Gravy – 5.95

Belgian Waffle – 5.95

Two Eggs cooked your way – 2.95

Home Fries – 2.95

Applewood Smoked Bacon (4 strips) or Zink’s 3 oz. Sausage Patties (2) – 3.95

Homemade Big A** Beer Biscuit – 2.95

Chappy’s is located at 2733 West Alex-Bell Road, Dayton, OH 45459. There second location (the former Champp’s) is still a couple of months away.

Food Adventure Scoop: Our Fave Olive Oil Store Coming to Austin Landing!

February 19, 2015 By Dayton937 Leave a Comment

“The Spicy Olive” carries the highest quality of Olive Oils and Vinegars!

Finally, we can let out a secret we have been dying to share with our fellow foodies for months! One of our favorite shops is tentatively set to open at Austin Landing in May, 2015. It is called The Spicy Olive and can satisfy any pallet of needs! This unique tasting emporium carries a large variety of specialty olive oils and balsamic vinegars that are of the utmost quality! And yes, you’ll get to taste them all! Looking to amp up the flavors in your kitchen? Need to find your favorite cook a gift? Want a fun place for a foodie date? Look no further than The Spicy Olive !

The Food Adventures Crew appreciates not only great places to go out and eat, but also places that will bring the flavors of high end dining right into your own kitchen! And dear foodie friends, this place does just that! For the past couple of years we have been heading down 75 south to the town of West Chester, and using Spicy Olive’s products. Hungry Jax introduced the rest of the Food Adventure Crew and we were hooked !

As you all know, we typically feature Dayton foodstuffs. So, when we found out they were coming to the Gem City, we couldn’t pass up the opportunity to highlight this unique and delicious shopping experience! There are so many incredible oils and vinegars to sample. Rest assured, your Food Adventures Crew tried them ALL! And you’ll find a decent stock pile of them in our own home kitchens at any given time!

Melanie Cedargren, owner and founder of The Spicy Olive

HERE’S THE SKINNY:

—While eating her way through culinary masterpieces on her travels to Italy, owner and founder, Melanie Cedargren fell in love with the rich and pure quality of FRESH olive oil. So much so that she was inspired to bring back this freshness and superb taste. And we are SO glad that she did! In September of 2012, her dream came true and she opened her first store. It is a unique shop that allows you to taste and combine any and all of the oils and vinegars offered.

— Cedargren and her staff (many of whom started as loyal customers), run two stores south of our Gem city: one located in West Chester (7671 Cox Lane, West Chester, OH 45069) and the other in Cincinnati’s Hyde Park (2736 Erie Ave, Cincinnati, OH 45208). The third store will be at Austin Landing, and Food Adventures is the first to spill the beans on this new location! At each store, you will find around 20 different olive oils and specialty oils along with 30 balsamic vinegars! But you won’t get overwhelmed with options, because the staff has made it easy for you to combine flavors and even provide recipe cards to help you create culinary masterpieces!

— The Spicy Olive, prides itself on the fact that their oils are purchased using a “bi-hemispheric” model, ensuring that the freshest oils are purchased during peak seasons. These oils travel from Italy, Greece, Spain, South Africa, Brazil and many other places all depending on when their peak season is. The balsamic vinegars are all aged 12-18 years and are imported from Modena, Italy! These oils and vinegars are then infused by their supplier, Veronica Foods Co. in California. The Spicy Olive is different from chain olive oil shops as they (and their supplier) pride themselves on not being a franchise, allowing them to keep their business more personable and their products of highest quality.

Each bottle is filled for you right on the spot!

— Bottles are filled on the spot for you and run anywhere from $11-$25. Also sold are specialty olives, jams and spices from local vendors! Need a gift? Here you’ll find gift baskets as well fun pasta and serving dishes. At the West Chester store you can also purchase fine wines from “UnCorked at The Spicy Olive”, ran by Scott Hau, located in the back of the store. Also offered are cooking classes with local chefs! And if that wasn’t enough, they have started a cosmetic line that is based with their pure olive oil and fragranced with essential oils! These products are also all natural.

Like we said, we literally have tried every oil and vinegar in this store. We have compiled a list of our favorites. They are a list of what we feel are the best flavors, and best successes we had, when cooking at home with these products.

The list is big, but they are all MUST EATS !

MUST EATS:

BUTTER OLIVE OIL: Yes, you read that right. The world of butter and olive oil have united and created something that you can indulge in without feeling the guilt! Hungry Jax frequently uses this on homemade popcorn for a healthy alternative! It’s also great for roasting vegetables!

VERMONT MAPLE BALSAMIC VINEGAR: Your mouth will be very happy to taste this one! The sweet, but not over powering flavor of the real maple syrup dances deliciously with the balsamic vinegar creating a product that you can drizzle on chicken, salads, fruit and so much more!

TUSCAN HERB OLIVE OIL: This is one of their top sellers! And it’s not secret as to why. The flavor combinations of the herbs infused of oregano, rosemary, sage and garlic provide a complete package to toss this with some pasta and top with fresh Parmesan cheese! Or you can just grab hunk of crusty bread and dip away! Again, the possibilities are endless!

Proper storage ensures that light and temperature do not decrease the quality of the products!

ESPRESSO BALSAMIC VINEGAR: Who knew that coffee and vinegar could work? Well it does. Try making your self a glaze to top off a steak with this one! Spicy Olive suggests pairing this with the Blood Orange Olive Oil for a flavorful pork marinade!

BLOOD ORANGE OLIVE OIL: Another big seller! There is no mistaking the citrus zip that this oil has! This oil is infused with REAL orange. Replace the oil in your favorite brownie recipe with this!

HARISSA OLIVE OIL: Like spice? Well this oil will help kick up the heat in any dish you serve it! Roasted chili peppers, cumin, garlic, cinnamon and caraway are flavors that pack this oil with it’s flavorful punch!

TOASTED SESAME SEED OIL: This is like no other sesame seed oil that you have tasted. Go out and buy a wok. Trust us, you’ll want to stir fry everything in this oil! The Big Ragu had struggled for years, but was never able to get that”Chinese Restaurant” taste to his stir fry dishes. This product finally solved his problem, and the aroma in the house is like Chinatown!

STRAWBERRY BALSAMIC VINEGAR: Vinegar on dessert? Yup. It works. Drizzle this beauty on top of your strawberry shortcake and you’ve just wowed your guests with a layer of unexpected flavor.

Homemade Cheddar Popcorn

SICILIAN LEMON WHITE BALSAMIC VINEGAR: One of the Big Ragu’s favorites. Use this when pan searing calamari, shrimp and scallops. We have had great success cooking with this vinegar, but it makes a great salad dressing when mixed with olive oil ! We eat in on spinach salad most!

FROG JAM: Figs, Raspberries, Oranges and Ginger make up the flavors of this jam. On toast or on crackers, it will make your morning shine. you will never think of the word “frog” the same way again!

Honorable Mention: The Cilantro and Roasted Onion Olive Oil is fantastic with seafood. So is the Milanese Gremolata Olive Oil with its garlic, lemon and mint flavors from Italy.

We can go on and on with all the flavors they offer! Garlic, Wild Dill, Basil are just a few more of the olive oils. The gourmet line of oils include Truffle Oils, Sesame, Almond and Walnut. Ever try Lavender Balsamic Vinegar? Well here you can! What about Mango? Dark Chocolate? Blueberry?

Can’t wait until the Austin Landing opening in May? Then head on down to one of their Cincy locations today and check it out! Melanie and her staff are ready to take you on a culinary journey that will have you coming back for more! Explore, because your kitchen will never be the same again.

The Spicy Olives products are high quality because they supervise how, when and where the olives are pressed, to the flavors they are infused with, and even down to the proper way to store them. The Spicy Olive elevates olive oil and vinegar to create superb dishes beyond your salad bowl! Don’t miss stopping into this store in the future. your kitchen will never be the same. Olive this place, well …we all do!

Please check out our photo gallery below of The Spicy Olive’s products and how we put them to use!

Want more scoop on Dayton food happenings? Follow Hungry Jax, Chef House, The Big Ragu and The King on Facebook by clicking HERE.

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Cellar Dweller’s 3rd Anniversary Celebration

February 18, 2015 By Dayton Most Metro

Cellar Dweller Brewery is turning three and will host an anniversary party to celebrate.

It will take place from 11 a.m.-11 p.m. Saturday at the brewery, located at Valley Vineyards in Morrow. Sam Shaw Band will perform from 2-6 p.m., followed by Bibs & Barefeet from 6:30-10:30 p.m. Tastings and pints will be served all day, and specialty keg tappings will be offered. Food – hot dogs, metts, brats and sides – will be available a la carte from 1-9 p.m.

10?’s with Chef Don Warfe

February 16, 2015 By Lisa Grigsby

Don Warfe was born in California, but as a military kid he moved around a lot, lived in Japan, and eventually his family came to Dayton where his grandparents lived. He grew up always cooking and while working at Buddkan, a fine dining restaurant in Philly that featured Asian fusion cuisine, he realized that food was truly his passion. He had found his career and moved from restaurant to restaurant to grow his skills, including a stint in upstate New York, five years with Fleming’s and then became part of an opening team at a Colorado eatery where he served as an Executive Chef.

It was at this job that Gordon Ramsey’s Kitchen Nightmares reached out to him and asked him to consult with them on a few episodes. On the show he’d help introduce new menu items and help work with the kitchen crew to ensure success. Chef Don would then stick around after the TV crew left, for a few weeks to to stabilize the new menu, train the front and back of the house staff and ended up staying at one of the featured restaurants for almost a year.

After a working hundred hour weeks for years, he needed a break. He came back to Dayton to visit his family and decided to stay for a while .He had a friend that worked at the Trolley Stop and they were looking to rework their food offerings. Chef Don was hired as a consultant to bring fresh, locally sourced dishes and greater variety to their menu. And while he was transforming the menu at this Oregon District business, there was a lady transforming his life. Chef Don fell in love with Mindy and her son Theo and will be getting married soon.

While still running the kitchen at Trolley Stop, he’s also taken on a side job, consulting with Mike Schwartz, of Belmont Party Supply, on his new joint coming to Centerville, Ollie’s Place. A long time in planning, Mike’s new venture will be a tap room, whiskey bar and carryout. Chef Don is writing the menu, designing their kitchen and training their staff. Look for it to open in April with 60 beers on tap and “awesome food, ” according to Warfe.

And between both jobs, Chef Don took time to answer our 10 questions:

1. What is your favorite ingredient to cook with?

This varies seasonally. I love using local ingredients. The local pork shoulder that I get from KJB Farms always makes me happy.

2. What ingredient do you dread?

Salt and Pepper. Just kidding. I’m not a fan of using processed foods. I really don’t like using Chicken Base.

3. What’s your favorite dish to make?

I love making so many different dishes. I love to cook fish and just about any meat. I really enjoy making Paella.

4. What’s your favorite pig out food?

My special lady and I love to make antipasti boards and pig out late at night sometimes. It’s pretty amusing what items can end up on the board. It’s interactive and so much fun to share the experience together. It can range from smoked herring to chile chocolate to spicy kimchi. It’s pretty personal so I won’t say anything else about it.

5. What restaurant, other than your own do you like to dine at in the Miami Valley?

I feel like I haven’t dined out very much in Dayton. There are still a lot of restaurants that I am waiting to go try. I really like Little Saigon.

6. What’s your best advice for home chefs?

I would suggest that home chefs go to the local farmer’s market. It’s such an advantage for your cooking. You’re supporting local economy, using fresh quality ingredients that are better for you and ultimately taste better. I would also suggest that people have fun cooking. Take a recipe and make it your own.

7. If you could invite any 4 guests to a dinner party who would they be and why?

Anthony Bourdain. Because he knows food and travel. I would love to hear the stories he could tell after a few drinks at the table.
Alice Waters. Again, I would love to sit there and just humbly listen to her experiences and enjoy a meal with her.
Christopher Walken. His voice at the dinner table. I would ask him to read all of our books out loud.
My grandmother, because I miss her very much. And of course Mindy would be right beside me serving as my c0- hostess for our dinner party.

Chef Thomas Keller

8. Who do you look up to in the industry and why?

Thomas Keller, because his cuisine seems so true. He is so ingredient driven and a master in this field. He has been a major influence on chefs today to embrace local ingredients from farms, fisherman, and gardens. His techniques are so sound and quality driven. I don’t know any chefs that aren’t inspired when they open The French Laundry Cookbook.

9. What do you do in the Miami Valley on a day off?

Never the same thing. I love spending time with my ‘soon to be’ wife and her son. We play games in the park, or in the grocery store, or in the book store, or in the house. I enjoy having dinner with my family and relaxing. I’m currently reading all the volumes of the graphic novel, The Walking Dead, and watching Twin Peaks episodes.

10. Share a kitchen disaster, lucky break or other interesting story:

Lucky Break: I was contacted by Gordon Ramsey’s Kitchen Nightmares to work as a chef consultant on the show in Colorado. It was my job to train restaurant staff their new menu and teach them how to function properly as a restaurant. They asked me to be on film for my last episode and it was a thrill to work with one of my favorite chefs. This also answers the kitchen disaster part of this question. Before the transformation, there were some pretty bad practices in place.

Dayton’s Housemade Sauces: Taking Oregon District by Storm

February 12, 2015 By Dayton937 1 Comment

Taking the Oregon District by Storm

A local company called HouseMade, has been heating up the local food scene with their sauces, particularly the HouseMade Sriracha sauce. Ground zero of this inferno seems to be the Oregon district. Lovers of spicy food have delighted in the surge of sriracha around the Fifth Street area. The cause of the local warming of the taste buds is Dayton area Chef, Leanne House.

HERE’S THE SKINNY:

— Chef House developed her signature sauces throughout her culinary career, but only started bottling them last year. Since that time the bottles have exploded in popularity.

— The past 12 months have definitely been a whirlwind for her. In that time she has grown her business 1000 fold, joined the blogging team of Dayton Most Metro’s own Food Adventures Crew, and accepted the job of Executive Chef at Mudlick Tap House. She will be launching her new menu in the coming weeks. Did we mention that in the same time frame, her sriracha sauce won 1st place at a hot sauce competition in Louisiana, and her hot honey sauce won 1st place at Jungle Jim’s Weekend of Fire event?

— Whats her secret? It is twofold. First she uses Ohio grown peppers, and everyone knows Ohio produce rocks. Secondly, her workers take the time to peel the stems off of each and every pepper. Other sauces leave the stems on, but there are no bitter pepper stems in her sauce !

— Dayton homeless charity, HOMEFULL, is growing peppers this year for Housemade. They will team with Ohio farms Folsom and Pine Farm, in Columbus, who will start the seeds. Homefull will grow the plants to maturity, and expect to grow over 1000 pounds of peppers this year. The eventual goal would be to grow all the peppers needed for the year here in Dayton, creating more jobs at Homefull, thereby benefiting Dayton’s homeless population. Housemade is all about giving back to the community.

Chef House in front of her Housemade Sauce Display at Dorothy Lane Marrket

— Housemade Sauces and other products have crept their way through the nooks and crannies of the Oregon district, or as she has named it, the “Oregon Trail.”

Here are places in the Oregon District area that have Housemade Sriracha sauces and products in stock, or feature them in their food menu:

THE “OREGON TRAIL” INCLUDES:

1. THE OREGON EXPRESS – Their “SRIRACHA PIZZA” is one of our favorite pizzas of all time

2. SPICE PARADISE – Local spice grocer has sauces and rubs for sale

3. LILY’S BISTRO – They feature the local sriracha in their kitchen and are one of the only restaurants in Dayton to feature the sauce in their bar drink offerings

4. TOXIC BREW COMPANY – Porn or prawn beer & bloody beers featuring Lily’s bloody Mary mix and Housemade Sriracha

5. LUCKY’S TAP ROOM & EATERY – A recent addition to the “Oregon Trail,” having just bought some Sriracha to feature on their menu

6. THE TROLLEY STOP – Not originally in the trail, but they are another recent addition. Look for them to feature the sriracha in their menu and maybe bar drinks

7. ECLECTIC ESSENTIALS – Art, Jewelry, antiques, and now Housemade sauces and products !! One of our first vendors!

8. CLASH DAYTON – Art gallery, clothing store, and a great place to get Housemade Sriracha! One of our first vendors!

9. THE DUBLIN PUB – Now featuring Housemade sauces at their restaurant

10. WHEAT PENNY OVEN & BAR – Has recently featured the locally made sriracha on their pizzas

HouseMade has over 60 vendors throughout Ohio, Indiana and Kentucky.

Full list of Dayton Vendors CLICK HERE . Full list of Dayton Restaurants featuring Housemade CLICK HERE. List of Columbus, Cincinnati, and more vendors CLICK HERE

Housemade now offers Salts & Rubs

MUST EATS:

— HOUSEMADE SRIRACHA: The flagship sauce. Sweeter, bolder and better than the srirachas you are used to. No bitter stems in this locally made sauce !

— HOUSEMADE HOT HONEY: This Thai Chili hot honey makes anything it is drizzled on taste amazing. Warning-highly addictive.

— HOUSEMADE SALTS & RUBS: One of a kind rubs for your meats including: Tomatillo-Serrano, Thai Chili and Smoked Sriracha flavors respectively. Spice up your life with these babies!

— HOUSEMADE JAMS: Limited availability. Our fave flavors include Vanilla-Pear and Pineapple-Mango ! Homemade and one-of-a-kind fresh tastes.

What is next for Chef LeeAnne House?

She will be featuring quite a few of her products at Mudlick Tap House.

The Hard to find Jams from Housemade are Extremely Delicious

1. Tomatillo serrano smoked salt in the fresh greek yogurt cheese ( I am making this)

2. Sriracha in the house made chorizo

3. Sriracha in the pimento cheese

4. Hot Honey will be appearing in Chef House’s cakes. Mudlick Tap House will have a daily offering of fresh cakes at the bar. It will be one of the first things you see when you walk in.

Chef House’s lifelong passion has been the culinary world. She was raised in area restaurants owned by her parents. In recent years, she has been lucky enough to share kitchens with some of Dayton’s best chefs. Benefit from her hard work, by getting some of the best sauces on the planet! Get on the bandwagon and join the thousands in Dayton that are eating up the Sriracha sauce and other HouseMade creations.

Check out more of CHEF HOUSE and the FOOD ADVENTURES CREW here on FACEBOOK !!

Feel free to browse the gallery below of Dayton’s own, Housemade Sauces !

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There’s A New Thursday Night Dinner Spot – $40 Gift Certificate Giveaway

February 11, 2015 By Dayton Most Metro

Make plans to head to Leo Bistro Thursday night for dinner. As part of Dayton Art Institute’s new hours Leo Bistro is now open from 4-8pm every Thursday night. With a new menu featuring Tuscan Flatbread Pizzette, cabbage rolls, salads, sandwiches and more. Thursday evenings will also feature half-price bottles of wine and specialty Filet Burgers. Leo Bistro is powered by Elite Catering and features an innovative menu that demonstrates what happens when food meets art!

Leo Bistro also serves lunch, Tuesday – Sunday, with a menu that includes soups, salads, sandwiches and entrees, as well as desserts. You will find daily specials, a children’s menu, “Quick Takes” items for museum guests, and a new wine/bar/appetizer list.

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Beer-battered Atlantic Cod with Parmesan Garlic Fries

You can make reservations by calling 937-512-0146 or email them at [email protected]

Here’s a peek at some of the new menu offerings:

Appetizers

Bruschetta Board –Red and Yellow Tomato Bruschetta mix,
complimented by an Olive Tapenade and a White Bean Relish withMascarpone Cheese, Honey Goat Cheese, and a

Sun Dried Tomato Cheese Spread served with Olive Oil Toasted Crostinis 8.99

Stuffed Mushrooms (3) – Italian Turkey Sausage,Spinach, Roasted Tomatoes, and a blend of spices 5.99

Mac & Cheese Croquettes – Breaded Macaroni and Cheese Rounds, fried and served with a
Spicy Ketchup dipping sauce (3) – 5.99 or (5) – 7.99

Leo Bistro Entrees:

Tuscan Flatbread Pizzette –An 8” flatbread topped with a rich Spinach Dip, Roasted Tomatoes,

Fresh Mozzarella and Red Onions 7.29 ~add grilled chicken for 2.00 more

Fish & Chips– Beer Battered Atlantic Cod paired with our Parmesan Garlic Fries and

served with Malt Vinegar and Tartar Sauce 9.99

Cabbage Rolls –Fresh Boiled Cabbage Leaves stuffed with Ground Sirloin, Wild Rice, Onions and

Peppers topped with a Light Tomato Sauce and served with a side salad 9.29

DMM Giveaway

We’ve got a $40 gift certificate to Leo Bistro for one of our loyal DMM readers. For your chance to win, fill out the form below, like and share this article on your facebook or twitter page and use the hashtag #DMMFreebie! We’ll announce the winner Friday, Feb 13th.

Congrats to our winner Mike Teague!!

Bruning’s Wine Cellar to Host Wine Appreciation Series

February 9, 2015 By Dayton Most Metro

Learn wine from an expert and get more out of each sip. Do you want to learn to talk intelligently about wine, or start your own collection? Are you a serious wine lover looking to deepen your knowledge? Either way, this five week series presented by Micheal Freeman of Vintner Select will cover wine tasting techniques, explore characteristics of different wine regions around the world and more.

The classes kick off on Monday, Feb 23rd from 6-8pm at Bruning’s in Beavercreek and continue each Monday through March 23rd. Cost for all five week course is $100 and includes wine tasting, cheese and crackers, formal instruction and all class printed materials. The last class of the series will be a wine and food pairing.

Space is limited and you can call 937.426.4950 to reserve your spot or just stop in at Brunings at 2476 Commons Blvd. .

El Meson’s Valentine Meals Start Monday

February 8, 2015 By Lisa Grigsby

Valentine’s Day can be a very hectic and stressful holiday. Between family, kids, work and all the other day to day issues modern couples face the holiday meant to showcase love between two people can become a backseat, last minute event. “This is why we decided to make Valentine’s Week! Couples and groups can choose any day during the week leading up to the 14th to celebrate the holiday at their leisure at El Meson.” Bill Castro, owner, said.

Valentine’s Day falls on Saturday, Feb 14th this year. Saturday, as in the busiest day for restaurants. Anyone who has ever tried to make reservations for Valentine’s Day knows that you need to make it early. “With the holiday falling on a Saturday this year, we have already received many calls and reservations for the 14th. It was pretty apparent to us that we needed to open it up to multiple days so that everyone who wanted to celebrate with us would have the chance.” Bill continued. “We’ll be featuring a three course prix fix menu every day during Valentine’s Week (Feb 9th – Feb 14th)

Diners will receive a choice of two entrees which will include salad, side dishes, & dessert to share” Castro said.

Special Lovers Menu for 2-

Asado-Meat Platter for 2 – grilled beef fillets, chicken breasts & chorizo on a sizzling plate

Mariscada- Seafood Platter for 2 – grilled grouper, tuna, sea scallops, shrimp & calamari

Both featured menu entrees include two salads, two side dishes, & dessert to share

He went on to mention that dinner will be less expensive earlier in the week, Mon – Tues – $20 per person, Wed – Thurs – $25 per person and move up to Fri – Sat – $35 per person. “On Friday and Saturday we’ll also have a roaming Mariachi to make the dining experience even more memorable” Bill finished.

For diners interested in experiencing Valentine’s Week at El Meson, we encourage you to make your reservation early. You can make a reservation by calling them at (937) 859-8229.

White Castle: Yes or No ? Comment to Win a Crave Case of Sliders !

February 5, 2015 By Dayton937 40 Comments

Nothing like the smell of a White Castle. Same applies 5 hours later

The White Castle Hamburger in its Natural Habitat

Sliders. People either love them or hate them. Only Food Adventures would tackle such a volatile subject. What is your opinon? We need your vote by commenting below, and there is a prize at stake. We ask the question: White Castle….. YES or NO ?

One lucky winner will be chosen at random to win a bonus prize. If you win and your vote was YES, you get a Crave Case of 30 White Castle hamburgers. Eat them yourself or give them as a gift to your favorite foodie.

If you win and your vote was NO, we can negotiate another burger gift card (Voltzys or Hamburger Wagon, etc).

But this is your chance to be heard.

Do you crave their food or do you despise it? Stand Up! Be Heard !

White Castle….. YES or NO ?

WHERE DO THE FOOD ADVENTURES STAND?

CHEF HOUSE: “My vote is NO. I seriously don’t eat fast food.”

HUNGRY JAX: “My vote is YES. They remind me of my mom’s ‘steak umms’ sandwiches, so for me it’s nostalgic.”

THE KING: “My vote is NO. This vote is based on the after effects.”

White Castle: Do you love ’em or hate ’em ?

THE BIG RAGU: “My vote is YES. The secret is, don’t eat more than 4 at a time, and you will crave them again.”

HERE’S THE SKINNY:

— White Castle locations in the Dayton area are a dying breed. Only 2 remain, one at 5201 Salem Bend in Trotwood, and one at 6901 State Route 123 in Franklin. The next 2 closest locations are in Middletown and South Lebanon. But the chain, still has a cult following.

— The first White Castle hamburger was served in 1921 in Wichita, Kansas. However, since 1933 the company’s headquarters have been in Columbus, Ohio

— For all you romantic types, every year on Valentines Day, White Castle offers to reserve a candlelit table for two, complete with a server.

For those of you who have never had the pleasure of a White Castle burger, Hungry Jax and The Big Ragu scoured the menu for our “MUST EATS. ”

Onion Chips: the Crispy Catalyst, for a Full Experience

MUST EATS:

— CHEESEBURGERS: The tiny hamburger patty has 5 curious holes punched in the meat, like a #5 on a 6 sided dice. It is steam-grilled with onions and topped with cheese and served with pickle on a bun. Some people grab some ketchup and mustard packets to add later, others are purists and eat them “as is”

— HAMBURGERS: Same as above, but with no cheese. This is the famous “slider.” People have been known to throw down 10 or more of these bad boys. Caution: It is nicknamed “slider” for its gastro intestinal wrecking power of sliding in, and sliding out.

— ONION CHIPS: Delicious and addicting. But beware, these are the catalyst for stomach grumbling and mixed with sliders, can produce super powered “Dutch Oven” options at night.

— DOUBLE CHEESEBURGER: This sandwich is White Castle’s big hunk of burning love. This is a double stacked cheeseburger and is surprisingly filling. Two of these and you are good to go.

Now, it’s your turn. We need you vote thumbs up or thumbs down to White Castle. Yes or No to Slider utopia !

PLEASE COMMENT BELOW FOR A CHANCE TO WIN !

For more crazy and original foodie fun, check out FOOD ADVENTURES on FACEBOOK by clicking here !

Browse the gallery below for the myth and legend of White Castle Hamburgers.

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Dayton Dining

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

Nutella Swirl Pound Cake

Ingredients:

Directions:

Chocolate Pound Cake

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