Dayton Dining

Xenia Eatery Grand Opening Today

November 21, 2014 By Lisa Grigsby

Chef Matthew Thomas will be serving up southern inspired meals at Soular Flare, located at 131 Cincinnati Avenue in Xenia. The building formerly housed Rubio’s Taqueria just seemed to have all the right elements when Thomas was looking for a place to launch his business. The 38 seat eatery, with a staff of 18 will serve lunch Monday through Thursday 115pm and lunch 11am – 3pm and dinner on Friday and Saturday from 5 to 8pm.

Chef Matthew Thomas

Thomas been cooking for years and with some inspiration from his grandparents, finally realized that food was his passion and enrolled in the Bradford School’s culinary program. Upon graduation he did a lot of catering and recently moved to the Dayton area with his wife. He’d been looking for a space to open his eatery for a while in the Fairborn area, and just happened upon the Xenia space, which he said was practically all ready to be opened. With a little help from his newfound friends at Equipment Warehouse everything was in place.

“After quite a feel sleepless nights and a lot of help from my family and friends, we are excited to be opening,” shares Thomas. “My vision is have a place where people can come relax, have a conversation and enjoy a good meal. A little Stevie Ray Vaughn blues in the background, no sports, no loud music, cloth napkins and food inspired by the many influences of my life, like my grandmother’s southern meals, a friend’s great Italian food and more. At our soft open last weekend I was just speechless as I watched my dream come to life- cooks in the kitchen executing my recipes, people enjoying my food, it was truly the most pleasing thing I’ve ever done.”

For lunch you can pick form 3 salads, including a fried chicken salad, soups, brown sugar glazed BLT, shrimp poboy, sloppy joe and rice and sides like collard greens , macaroni and cheese, and southern fried cabbage. The dinner menu will include shrimp & grits, Crown Royal Maple Glazed Salmon, Hawaiian Steak, catfish, a few burgers, ham hock & pinto beans, jerk chicken skewers, meat loaf or vegetarian creole red beans and fried chicken.

And desserts will include sweet potato pie and lemon pound cake with berry compote (pictured upper left).

Perhaps sometime in the future Thomas may add a beer and wine license, but for now its just casual southern food.

Gingerbread Bakers Invited To Compete At Woodland Lights

November 21, 2014 By Dayton Most Metro

Amateur bakers from kids through adults have the opportunity to win prizes as they help create one of the most enjoyable displays at Woodland Lights – the 14th annual collection of gingerbread houses.

“Gingerbread house design has been a holiday tradition for centuries,” said Woodland Lights Coordinator Linda Madden. “Bakers who contribute to the display are providing holiday cheer for thousands of visitors.”

DIVISIONS & ENTRY DEADLINE

Individual winners for the Woodland Lights Gingerbread Art Competition are selected in these divisions: Adult, Youth 7 to 18, and Preschool Under 6. There’s also a category for groups such as families, schools and organizations. Entries are due 8 a.m. to 6 p.m. Monday, Dec. 1.

Find complete contest information, rules, and entry form here.

Last year, the second place winner in the Group Division was created by not one, but six related families from four different states who were visiting Ohio for Thanksgiving. The Andrews Family of Centerville hosted the event which included grandparents, grandchildrenand extended family. “Working in the kitchen helps bring families together,” Madden said. “Designing, baking and decorating a gingerbread house provides a wonderful intergenerational opportunity.”

PRIZES & RECOGNITION

Individuals who place first in their division of the gingerbread contest receive an Active 90 Pass that provides free entrance for 90 days to the recreation center’s aquatic activities, fitness center, running track, open gym and climbing wall, and also to Rec West’s gym, theater and game room. Second place winners receive five daily passes.

Registered participants who win as part of a group receive two daily passes. And everyone who enters will have the opportunity to see their creation on display at Woodland Lights where thousands of people can enjoy it.

ABOUT WOODLAND LIGHTS

Now in its 22nd season, Woodland Lights is a fantasyland of lights and animated holiday lighting displays along a half-mile wooded path in Countryside Park, next to the Washington Township Recreation Center.

Woodland Lights takes place 6 to 9 p.m. nightly Dec. 5-30, except for Dec. 24 and 25. Woodland Lights also can be found on Facebook.

Find information, rules & entry form here.

Photos, Upper Right: Ben & Bridget Snyder. Left: Kelly Family. Lower Left: Ben Snyder.

5 Reasons to Have a “Friend’s Thanksgiving”

November 20, 2014 By Dayton937 Leave a Comment

“Friends Thanksgiving ” a Great Way to Kickoff the Holidays

The Food Adventures Crew has an idea that we have been using for some time. Like many of you, we like to entertain. Hungry Jax, Chef House, The King and The Big Ragu like to to cook as well. These needs and desires give us an excuse for an annual event that we like to call “Friends Thanksgiving.” It is just what it sounds like, it is a sit down Thanksgiving dinner, with your friends, instead of family. Never done one before?

HERE’S THE SKINNY on why you should make Friends Thanksgiving an annual tradition.

FIVE REASONS TO GET YOUR BUDDIES TOGETHER FOR A FRIENDS THANKSGIVING:

1) USE YOUR PALS AS GUINEA PIGS TO TRY OUT NEW RECIPES: There is no better way to find out if something works (or doesn’t). Test the new recipes out on your friends and learn what needs to be tweaked or scrapped altogether. Your friends are honest, they will give feedback on your dish or dishes. If they don’t want to hurt your feelings, you can tell if your dish was an epic fail based on how much of it was eaten. Push your culinary limits, have fun, experiment a little. Make “Friends Thanksgiving” a true Food Adventure!

A Beautiful, Grilled “Friends Thanksgiving” Turkey

2) PRACTICE MAKES PERFECT: Make this be your minor league training event. Hold your Friends Thanksgiving a couple of weeks before Thanksgiving. That way when you host your family event, you will be tuned up for a stellar performance. Let’s face it, if something goes wrong at Friends Thanksgiving, it is better that it happened at your “practice run.” The warm up will make you look like a pro to your family when the “real” Thanksgiving day holiday arrives.

3) SHOWCASE YOUR HOME: The event is a good chance to showcase your home, or have friends over who have not seen your place. Maybe you have updated remodeling you are proud of, or new kitchen table. Friends Thanksgiving also gives you a chance to do your best Martha Stewart imitation when it comes to decorating. Again, have fun, these are your best pals on Earth. Running to restaurant Food Adventures, most of us rarely eat at home with our friends. This goes against that, for a more intimate, warm and inviting atmosphere.

Click to Enlarge this Cajun Shrimp plate with Fresh Mozarella and Tomatoes

4) LEARN NEW RECIPES FROM YOUR FRIENDS: Since everyone is bringing dish or two, you will probably make a couple of worthwhile discoveries. Maybe it is a sweet potato casserole that was “to die for.” Or maybe you learned a new technique for cooking a turkey, or a secret spice rub. IMPORTANT TIP: Make a Facebook event for your Friends Thanksgiving a month or 2 in advance. Have your guests “post” on the event wall, what dishes they will be bringing. This way you will not have duplicate dishes, and your friends won’t show up with all desserts or all salads.

5) AN EXCUSE TO VISIT WITH FRIENDS IN A FAMILY TYPE SETTING: Let’s face it, we all let time slip by and don’t visit with friends as much as we want to. Friends are an extension of our family, especially the close ones you would invite to “Friends Thanksgiving.” It is a great way to make memories, and in our circle, it is a well anticipated tradition. Actually, it is the “official kickoff” of the holiday season in our group, and we think you will experience the same excitement.

Speaking of excitement, we have a holiday treat for you. Each of our four Food Adventurers have compiled a recipe of one of their MUST EAT Holiday dishes to share with you. We are thankful for our local following of “fans” and readers. We are grateful for each and every one of you, and these recipes are small token of that thanks.

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— CHEF HOUSE’S CRANBERRY UPSIDE DOWN CAKE WITH HOT HONEY —

¾ cup brown sugar, packed

Chef House's Upside Down Cranberry Cake with hot honey

Cranberry Upside Down Cake with Chef House’s own Housemade Hot Honey Sauce

¾ cup butter, divided

12 ounces fresh cranberries

1 ¾ cups AP flour or equal parts brown rice flour and millet flour (for a gluten free cake)

2 tsp baking powder

½ tsp kosher salt

½ tsp ground ginger

¼ tsp ground cinnamon

1/8 tsp ground cloves

1 ½ cups sugar

3 eggs

1 Tbl orange zest

½ cup greek yogurt

¼ cup milk

Heat oven to 350 degrees. Heat 9 inch cast iron skillet over medium heat. Melt brown sugar and ¼ cup of the butter, stirring continuously till thoroughly mixed and bubbly. Spread the cranberries over mixture.

In a medium bowl wisk together the dry ingredients.

In a separate bowl with your mixer beat the remaining butter and white sugar till light and fluffy. Add eggs one at a time thoroughly mixing each one. Add the orange zest.

Mix in half the dry ingredients then the greek yogurt. Mix in the last half of the dry ingredients then lastly the milk. Be careful not to over mix.

Pour batter over the cranberries and bake for 50-60 minutes.

Let cool for 10 minutes. Run a knife around the edges and pop out of pan. Drizzle with HouseMade Hot Honey!

— Happy Thanksgiving from CHEF HOUSE !

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HUNGRY JAX’S “MAKE AHEAD MASHED POTATOES FOR A CROWD”

Hungry Jax gives you her Recipe for “Mashed Potatoes for a Crowd”

You’ll need:

One head of roasted garlic

10lbs russet potatoes

2 8oz bricks of cream cheese

1 stick unsalted butter (divided)

4 cups milk (divided into 2 cups each)

salt and pepper to taste

To roast garlic:

Slice off the top of a head of garlic to expose cloves (create a flat top).

Drizzle olive oil on top and sprinkle with kosher salt.

Set into a small baking dish with about an inch of water in the bottom. Make a foil “stand” for the garlic to sit on so that it is not immersed into the water. Bake at 400 for 35 mins or until the cloves are soft. If the top cooks faster, cover with foil so that you do not burn the garlic. Allow to cool.

Peel, wash and cut the potatoes into 1 inch cubes. Divide them amongst two large pots to boil in (5lbs in each pot).

Cover with water and boil until tender (approx 20mins).

Drain potatoes and return to stove (heat off but place back onto the hot burner. This will allow the potatoes to “dry out” and not become too watery).

Add into each pot, one brick of the cream cheese, 1/2 stick of butter, 2 cups of milk, half the head of garlic (just pop the cloves out of the paper), and salt & pepper to taste.

With a hand blender, whip the potatoes until smooth. Add more milk if needed to get the right consistency. (I never said these were heart healthy!)

To keep warm, place in a crockpot on “warm” up to 4 hours prior to dinner! Stir occasionally!

You can prep the raw potatoes the night before and leave them in the fridge covered with water ready to biol the next day.

The garlic can be roasted ahead of time as well.

You can also go ahead and make these the day before and warm them in the crock pot that day!

Enjoy! Mangia! — from HUNGRY JAX

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THE BIG RAGU’S GARLIC ARTICHOKE CHEESE DIP with HOMEMADE MELBA TOASTS

1) Make the homemade melba toasts

Ragu’s Garlic Artichoke Cheese Dip & Homemade Melba Toasts

— Pour 1/2 cup of olive oil into a measuring cup and add 1 Tablespoon of minced garlic

— Get 2 loaves of Very Thin Slice Pepperidge Farm White Bread

— Cut each piece of bread into 4 equal cracker sized squares (you can slice up many at a time)

— Lay the ‘crackers’ on 2 cookie sheets. Brush them with olive oil and garlic mixture

— Bake at 225 degrees for 45 minutes – 1 1/2 hours depending on oven. Check every 15 minutes and when they are golden brown with slight brown marks on the bottom, they are done.

— Repeat steps until you have toasted all of the melba toasts – place toasts in large ziploc or tupperware container until serving

2) Make the Garlic Artichoke Cheese Dip (double the recipe for crowds over 12 people)

— In a bowl combine:

2 cups mayonaise

2 cups grated Parmesan cheese

1 drained can of artichoke hearts (open the can and dice them even further)

2 Tablespoons Minced Garlic

2 Tablespoons Oregano Flakes

2 Tablespoons Basil Flakes

1 Tsp Black Pepper

Stir by hand thoroughly until the consistency is like mashed potatoes

Move the mixture into a bread pan or brownie pan

Cook 25 minutes on 350 degrees, uncovered

Take pan out, sprinkle a light layer of Shredded Romano Cheese on top of the mixture

Place back into oven at 350 degrees for 10 minutes.

Serve with the melba toasts – dip em or spread em, you cant lose.

I bet you will be addicted ! — from THE BIG RAGU

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THE KING’S APPLE BARS

Apple Bars

The King says “I’m a dessert freak, try my Apple Bars”

1 cup margarine

1 cup white sugar

1 cup brown sugar

2 eggs

2 tsp. vanilla

2 or 3 apples – diced(can be any type)

1 1/2 cups flour

1/2 tsp. salt

2 tsp. baking soda

1 tsp. cinnamon

Combine all ingredients and pour into cake pan (rectangular)

Add following on top of batter:

sprinkle brown sugar, cinnamon and chocolate chips over top

Bake in 350 degree oven for around 30 minutes. Check with toothpick if it comes out clean as ovens vary.

Hope it turns out for you ! — from THE KING

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Check out some of our Friends Thanksgiving photos below and make sure you “like” Food Adventures on Facebook HERE !

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Young and Rude – Beaujolais Nouveau Day

November 20, 2014 By Brian Petro

Pinkish purple in color and fruity on the palate, Beaujolais nouveau is an incredibly popular wine.

When discussing wine, age and date are critical factors in understanding the product you are enjoying. Under the town hall in the city of Bremen, Germany lies the Schatzkammer (treasury cellar). It has twelve large casks of wine stored there, named for the Apostles. One of the casks, the Judas cask of 1727, still has a wine in it that is very drinkable. The bulk of the 3,000 liter (793 gallons) cask is still the wine from that year, but it is periodically refreshed with younger wines. The wine inside is known as Rüdesheimer Apostelwein 1727, and it is the world’s oldest drinkable wine. It is not often sold. You can visit as a dignitary or wine expert and get a taste of it, or save up around $200,000 to buy yourself a half bottle of it. People seek out the oldest of wines, and will pay top dollar for a sip of history. Or sometimes just to own it.

There is the other side of that equation. On the third Thursday of every November, the region of Beaujolais, France sends out millions and millions of bottles of Beaujolais Noveau. As opposed to long periods of fermentation and aging, this wine goes from harvest to bottle in six to eight weeks. This wine was traditionally created to be consumed at the end of harvest time, as a celebration after months of hard work. It is not a wine to be cellared; because of the high acidity and fast fermentation it does not age well. It is meant to be consumed within the first year of pressing. It is light and fruity, with hints of banana, strawberry, and pears. People looking to bridge the gap from white wines to reds find this to be the right wine to try out, with The Wine Bible going as far to say it is “the only white wine that happens to be red.” Others have described it as “young and rude” because of its fast fermentation and processing time. It is best served slightly chilled to allow the fruit flavors to emerge. Because of the thin skins and short processing time, it is very light on tannins.

These Gamay grapes will be wine by the time you finish this article.

The grapes, Gamay noir à Jus blanc, better known as simply Gamay, are highly acidic, tough pieces of fruit that are not well suited to making a fine wine. But they do grow very fast. They are ready for picking two weeks before Pinot Nior grapes, which earned them a ban from the Burgundy region. Phillipe the Bold, Duke of Burgundy in 1395, had wines with a reputation to protect. The horrible, harsh little grape was going to ruin that. He banned them, and they moved south to the Beaujolais region, where they became a hit. They are bad wine making grapes. They go through a process called carbonic maceration to make the wine, which bucks the traditional way so the acids in the grape do not take over the flavor profile. The grapes, uncrushed, are loaded into a large, sealed container. The pressure of the weight of the grapes crushed some of them at the bottom, an important part of the process. Carbon dioxide is then pumped into the vessel, forcing the oxygen out and kick starting the fermentation process. Other varieties of Gamay grapes are also fermented through this process. The law requires Gamay grapes, much like grapes for Champagne, must be hand-picked for the wine making process.

The Japanese love the wine so much they bathe in it.

Why all the celebration over a cheap red wine with white wine tendencies? Have you been out drinking on Cinco de Mayo? Or tipped back a green beer on St. Patrick’s Day? People are in for the celebration, not necessarily for the quality. The release of the wine is an event in itself, since everyone knows what day the wine is going to be released. It was November 15^th every year, but was changed to the Thursday date to take advantage of weekend wine consumption. There are celebrations in the area and around France, with some in France cheating the time by celebrating it with Japanese counterparts. There have been races from Beaujolais to Paris and London over the years to see who can deliver the first case of the wine. There are cries of “Le Beaujolais nouveau est arrive!” (The new Beaujolais has arrived), fireworks (the first bottles are opened at 12:01 AM), and parties across the countries involved. The Japanese even bathe in it. In the United States it is used as a table wine for Thanksgiving due to the two holidays having such close proximity. The wine is pairs well with food in general, so roasted turkey with tart cranberries and savory stuffing all sits delightfully with Beaujolais Noveau.

If you want to try some yourself, the fine people at Dorothy Lane Market will be celebrating it all day today with samples at their stores. A Taste of Wine in Miamisburg also has a Beaujolais Nouveau tasting event at 7pm tonight. You can even pick up a bottle or two of it for the upcoming Thanksgiving feasts. Today is not a celebration for vintage wines in dusty cellars, or rare wines that are conversational pieces. They are celebrating the other great qualities of wine; bringing together people to drink, chat, and enjoy each other’s company. Cheers!

Dayton’s Biggest Chili Cookoff is Friday

November 19, 2014 By Dayton937 Leave a Comment

Restaurants bring their best chili recipes – like this bowl from Elsa’s !

AMBUCS 2014 Chili Cook off is slated for this Friday at the Montgomery County Fairgrounds inside the Coliseum building.

Bean up, for what promises to be a gas! The night will be one heck of a Food Adventure with lots of chili from mild to spicy, and every specialty in-between. Your vote counts as they crown the PEOPLE’S CHOICE for Best Chili in Dayton. This is the 28th annual event, and again promises to be the biggest and best chili cookoff in the Miami Valley. Try dozens of chili, and try your luck at the various games of chance. Did we mention beer is included?

HERE’S THE SKINNY:

— RESTAURANTS and AMATEUR CHILI COOKS will be showcasing their best chili recipes, and attendees will vote on a winner !

— $20 at the door includes endless beer, soft drinks, chili and hot dogs

— Event runs 6:30-11pm at the Montgomery County Fairgrounds Coliseum located at 1043 S Main St, Dayton, OH 45409

— Bet cash and win cash at various casino games like blackjack, dice games and more.

— All proceeds benefit AMBUCS’ Dayton Chapter, a charity that helps handicapped residents of Dayton become more mobile.

— The Food Adventures Crew will be “Guest Celebrity Judges”, and will choose a “Judges Winner” as well. You know The King, Chef House, Hungry Jax and the Big Ragu love hot chili on a cold winters day!

MUST EATS:

— JIMMIES LADDER 11 will be defending their championship and trying to hold on to the title of best chili, so you gotta try their stuff.

— LONGHORN STEAK HOUSE’S Bob Medlin promises a trick up his sleeve in his chili entry this year !

Casino Games until 11 pm

— THE BRUNCH CLUB, BUCKIN DONKEY GRILL, SMOKIN BBQ and CHRISTOPHERS RESTAURANT have been some of our past contenders for the title.

— Take advantage of the ENDLESS HOT DOG BAR!

— AMBUCS does this event right with endless beer, soft drinks and more !

Who will win? The answer is the AMBUCS charity of Dayton... but we can also taste some fantastic chili for a great cause.

Who has the best chili in town? Comment below and tell us your favorite places.

Also, check out our photos below, from past AMBUCS Chili Cookoffs !

Wana spice up your life even more? “Like” Food Adventures with Big Ragu and the Crew on Facebook by clicking HERE !

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New Jersey Mike’s Store to Open Nov 19th + FREE Giant Sub Contest

November 17, 2014 By Dayton937 6 Comments

The new Jersey Mike’s Subs store is opening on November 19th, and our own resident foodies, the Food Adventure Crew will be there from 6pm – close.

Dayton Most Metro and Food Adventures will be giving away a Free Giant Sub of your choice, to two lucky winners.

To be eligible to win a free giant sub, just comment on the story below and tell us why you want a free giant sub from Jersey Mike’s!

Two winners will be chosen at random on the morning of Nov 18th. Winners must come and pick up the sub between 6pm-9pm on November 19th!

So come out and enjoy the delicious hot or cold subs from Jersey Mikes, and have your own Food Adventure !

WHAT: GRAND OPENING of a new JERSEY MIKE’S SUB SHOP

WHERE: 1512 Miamisburg-Centerville Road

WHEN: WEDNESDAY, NOVEMBER 19th

WHAT ELSE: THE KING, HUNGRY JAX, CHEF HOUSE and THE BIG RAGU will be guest “oil and vinegar shakers” from 6pm – close

Join us as we “shake it” for the crowds !

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Grand Opening & Ribbon Cutting For Region’s First McAlister’s

November 16, 2014 By Dayton Most Metro

Founded in 1989, McAlister’s® Deli is a fast casual restaurant chain known for our sandwiches, spuds, soups, salads, desserts and McAlister’s Famous Sweet Tea™. In addition to dine-in and take-out service, they also offer catering with a selection of sandwich trays, box lunches, desserts, a hot spud bar and more. With numerous industry accolades, the McAlister’s brand has 330 restaurants in 24 states. N

Food Trucks Rally For Charity

November 14, 2014 By Dayton Most Metro

The Dayton Food Truck Association is holding their first Charity Rally tonight from 4-8pm at Courthouse Square. Black Label Entertainment will be providing music for the evening. While not all the association trucks will be on hand, the following trucks are scheduled to be serving up street food:

East Coast Eatz, El Meson, Flour Power Pizza, Go Cupcake Horseless Buggy Eatery. Hunger Paynes, Kowalski Hots, Lilia’s Outdoor Cafe, McNasty’s, Mohawk Freestyle Grill, PA’s Pork, The Shakery Juice Bar

According to Vanessa Back of the Dayton Food Truck Association, “each truck will have a tip jar and those proceeds along with a set % of sales from each truck (which she did not want to disclose) will be donated to be split amongst the four charities.” Guests are encouraged to bring donations for the chosen charities.

Endless Pizza at Beavercreek Pizza Dive & WIN 2 DINNERS

November 13, 2014 By Dayton937 25 Comments

Beavercreek Pizza Dive Owner Teresa with Food Adventure’s Chef House on “Housemade Sriracha Night” at the Monday Night Buffet!

Why are crowds packing into the family owned pizzeria in Beavercreek on Monday nights? The answer is the Beavercreek Pizza Dive’s “All you Can Eat Pizza Buffet Monday’s.”

Want to join in on the fun for FREE? Then just comment below on this story and one lucky winner will win 2 FREE Buffet Dinners on any Monday night. You might even be joined by the Food Adventures Crew !

Sure, we had gotten their delicious pizza to go, but we had not yet been there on buffet night. For those of you who sneer at buffets, try our no rules approach and you won’t miss out on yet another great foodie attraction. Housemade Sauces by our own Chef House made a special appearance this past Monday and her Dayton Original Sriracha Sauce was in many of the night’s pizza recipes ! This night was special! It was a Sriracha Takeover !!! The result was our being blown away by some of the unique, fresh pizza tastes! Chef House was also able to help a local dog charity, The Miami Valley Pit Crew, with proceeds from the evening.

For those of you who sneer at buffets, you are missing out on yet another great Food Adventure opportunity. But there is much more to this place than the Monday night buffet.

HERE’S THE SKINNY:

— The pizza is New York Style, Hand Tossed Pies. The dough is made fresh daily, and rests for 2 days before it goes into the pizza ovens.

Half B.L.T. Pizza and Half Greek Pizza !!

— Owners J.R. and Teresa Geraci have owned the “dive” approximately 7 years, and are constantly improving their menu.

— The friendly service is as well known as the pizza here. When we say this is one of the most attentive, friendliest group of workers we have met, we mean it. It is not uncommon to see regular customers come into the restaurant and greet the staff with a hug. There is a family feel environment which is, sadly, rare these days.

— Beavercreek Pizza Dive is located at the corner of Dayton Xenia Rd. and Grange Hall Rd in Beavercreek.

— Dine in customers typically get a complimentary sample of the pretzel or bread bites while waiting for their dinner.

— Other specials include Tuesday buy any pizza and get a cheese pizza free of the same size, and everyday specials announced daily on their FACEBOOK PAGE HERE

— We suspect the eatery was named Beavercreek Pizza Dive, because owner J.R. was a diving coach at Beavercreek… just a hunch

What is to follow is more more than a hunch. It has been developed after years of research and many trips to the “dive.”

It is our patented “MUST EATS”

The 215 Cheesesteak Pizza.. just like a Philly Cheesesteak on a crust !

MUST EATS:

— THE MONDAY NIGHT ALL YOU CAN EAT PIZZA BUFFET: Just $6.99 per person. Kids under 10 years old eat for $1.99. The reason we listed this as a “Must Eat,” is that there are specialty pizzas that are not on the menu, but still in experimental phase and only available Monday nights..

For example, THE TACO PIZZA is a “must eat” but is only available on the buffet. It is topped with pulled pork, lettuce, tomato for a unique spin on a taco pizza. This is Chef House’s favorite pizza at the dive. Don’t forget to spice it up with a few squirts of her Housemade Sriracha sauce!

Also, the MAC N’ CHEESE PIZZA is a “must eat,” only available Monday nights on the buffet. Cheesey, gooey mac-n-cheese, topped with crunchy breadcrumbs, all on top of the Beavercreek Dive’s fresh, hand tossed crust. It is rich, sinful,and delicious. The King says “this is probably my favorite menu item.”

These Breadstick Bites are the closest thing to 70’s/80’s Noble Roman’s Breadsticks, even down to the cheese dip !

— THE 215 CHEESESTEAK PIZZA : Named for the area code of Philadelphia, this “Philly Cheesesteak Pizza” has it all. Instead of pizza sauce, they use a cheese sauce. Oh yes, a thick gooey, creamy cheese sauce and a shaved steak slices. Other toppings are onions, mushrooms, and a secret house seasoning. This is the Big Ragu’s favorite pizza at Beavercreek Pizza Dive. Come getcha some. fella !

— THE BREAD BITES WITH CHEESE SAUCE: Amazing appetizer that is the closest thing we have found to the old 1970’s-80’s version of Noble Roman’s breadsticks !! Try them and tell us if they are not strangely reminiscent of a taste thought long gone in Dayton…. But you must get the cheese sauce for dipping to complete the deal !

— THE CHEESEBURGER PIZZA: Who uses mustard instead of pizza sauce? The Pizza Dive does, and it is an amazing take on pizza. After the mustard sauce goes on, the pizza is topped with ground beef, tomoatoes, onion, and bacon. It is even topped with ketchup and cheddar cheese. They need to rename it the BACON CHEESEBURGER pizza, because that is exactly what it tastes like. This was one of our “daaaamnnn” faces for sure, when we tried this one. Extreme flavor? You got it here.

Taco Pizza (left) and Cheeseburger Pizza (right)

— THE B. L. T. PIZZA: Love your bacon lettuce and tomato sandwiches? Then try this pizza with no pizza sauce, just olive oil. It is then sprinkled with partial pieces of bacon and cheese. the last step is adding the cold flavors of mayo, lettuce and tomato. Open up and say ahhh. The crunch of the bacon and lettuce is an undeniable pleasure in life. If it drips down your chin, we won’t tell anybody, just save us a piece, ok ?

— HAWAIIAN PIZZA: For all you exotic types, we have found your next love. Maybe it is the crust, maybe it is the pineapple, bacon and ham. Or is it the final touch of cheddar cheese? We just know the end result is a ‘luau in your mouth.’ Whether you dine in or “lei” on your couch and eat this pizza, it is a great tasting, satisfying pie ! The King was a big fan of this pizza.

The Real Deal Steak Sandwich. Shaved slices of steak with all the works…

— THE REAL-DEAL STEAK SANDWICH: Oven baked subs, with the buns brushed with an olive oil/buttery combination. Served glistening and piping hot, you gotta be careful of you could burn your tongue. We did anyway, and didn’t care because it is so good, we couldn’t wait to dig in. It is hard to put into words the creamy feel, yet bold flavor of this sandwich. It is shaved steak and cheese, not a frozen patty. The peppers, onions and mushrooms are the perfect finish to this masterpiece on a bun. It was so good, we found ourselves daydreaming the next day about it. The Big Ragu highly recommends this sub. It’s a foodie’s paradise!

— CINNAMON SUGAR BREAD BITES with HOMEMADE FROSTING DIP: These are like Bigfoot. Rarely seen. They usually are an extra-special treat, brought out by the staff with the homemade cream cheese frosting dip. They are so labor intensive that offering it on the menu would back up the kitchen and ruin everything. Although, these bites are so good.. if you find them, your table will be mobbed like ours was !!

Click to Enlarge the ultra rare sight of “Cinnamon Bread Bites”

Honorable Mention: THE ITALIAN CALZONE was pretty good, and the buttery glaze they brush the calzone crust with is simply divine. THE BOMBER is the double layered crust pizza that is a meat lover’s pie. It is a massive pizza where the toppings are inside, and there is crust on top and on the bottom. Also, THE HANDMADE PRETZELS are a kid pleaser and adults love them too !

Note: The cookies and rice krispie treats are a nice distraction. Although the sign says they have them, they have not sold cannoli for a while, but if you order the cinnamon bites mentioned above, you won’t miss them.

Check out the incredible photo gallery below of mouth watering photos from our various visits to the Beavercreek Pizza Dive. Whether you get a pie to go, or visit Monday night’s buffet, you better dive on in here and get some of their MUST EATS ! Better yet, get it for free…. (see below).

**** NOW WHO WANTS FREE PIZZA ??? **** To enter the contest, all you have to do is comment on the article below and tell us why you want 2 Free Monday Night Buffets at Beavercreek Pizza Dive. One winner will be chosen at random next week. The Food Adventures Crew may even join you for dinner! One comment per person, please !!

Follow the four Food Adventurers: Chef House, The King, Hungry Jax and The Big Ragu on FACEBOOK HERE. “Like” them on Facebook, love them in your heart.

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Another Broken Egg Cafe Hatches At Austin Landing

November 9, 2014 By Lisa Grigsby

Another Broken Egg Cafe (ABEC) officially cracks its doors open Monday, November 10 at 7am at 3450 Rigby Road at Austin Landing. The cafe bills itself as an upscale, breakfast, lunch and weekend brunch restaurant and will be open daily until 2pm, closing only on Thanksgiving and Christmas. The restaurant has seats for about 120 guests inside and when weather cooperates, they’ll have patio seating for another 36 guests.

Lobster & Brie Omelette – Cream cheese filled omelette with Brie & sautéed lobster meat, topped with a light champagne butter sauce, diced tomatoes & scallions

I was lucky enough to take part in the sneak peek for charity, which served as practice dining for the staff this past Thursday through Sunday and raised over $10,000 for United Rehabilitation Services. We were able to sample the Southern-inspired dishes, starting with appetizers such as biscuit beignets dipped in powdered sugar and honey marmalade, and baked brie delight with apples, pecans and raisins sauteed in Grand Marnier and butter over brie cheese and toasted French bread.

The company’s philosophy that “Nothing Short of Right is Right” was on display at the preview. With fresh faced, eager servers, managers that were quick to correct and nonstop visits to keep coffee mugs full, the service was payed serious attention. As described on their website “Each restaurant is managed by hands-on owners who believe that every detail is important to make the customer happy. So from the time you enter the front door to the time you leave the Cafe, you should feel like you’re on a relaxing vacation and as comfortable as you would be in your own home.”

There are six varieties of eggs benedict, 11 gourmet omelette choices, an exceptional signature Bananas Foster over Belgian waffles, French toast or sweet potato pancakes, southern crabstack, along with handcrafted burgers, specialty sandwiches and fresh salads on the menu.

Prices on the menu vary from $3.29 for blackberry grits to 10.99 for the fried green tomatoes appetizers, traditional egg breakfasts start at $7.69, omelettes range from $10- $15, salads, burgers and sandwiches run about $9-$12.

Furthermore, ABEC’s Healthy Side menu, which includes granola, fruit & quinoa for $10.99, gluten friendly jumbo pancakes for $7.99, the skinny omelette, steel cut oats, just $4.99 and simply salmon or chicken, are all option for a healthy start to your day.

Bananas Foster French Toast

While I didn’t have a chance to taste it, we were told ABEC has an award winning bloody mary, made with house infused vodka, habanera peppers and spices, (perhaps they’ll join our MostMetro.com Bloody Mary Showdown in 2015). But it’s good to know you can add a refreshing mimosa, bellini or liquor laced coffee to your brunch here, which differentiates ABEC from most other area breakfast eateries.

The restaurant represents the first Ohio franchise of this Louisiana based award-winning restaurant concept. Local franchise owner Mike Craddick, who also has four local Five Guys Burger franchises, is planning at least three more restaurants in the Cincinnati-Dayton area.

Another Broken Egg Cafe is a leader in the morning restaurant sector with 37 restaurants to date across the southeast United States, California and Indiana. Ron Green founded the first ABE Cafe in 1996 on Girod Street in Old Mandeville, Louisiana. For more information about the restaurant locations, the history of ABEC and complete menus, please visit www.anotherbrokenegg.com

Where To Eat Out In Dayton On Thanksgiving

November 7, 2014 By Lisa Grigsby

Last year over 15 million Americans opted to sit back in a booth and let others cook the turkey for them. For all of us who work so hard and get so little time to spend with the people that we want to be with, the idea of spending the majority of our holiday preparing, cooking and cleaning just doesn’t cut it.

Or maybe you’re not going to be with your family this year, but you still want that delicious turkey. Behold, our handy-dandy guide to eating Thanksgiving dinner in the Miami Valley

And don’t forget to ask for leftovers, some restaurants will pack you a little take home box so you can have a turkey sandwich later.

Here are the places we’ve confirmed so far:

Carvers Steaks & Chops
1535 Miamisburg Centerville Road, Dayton, OH 45459 (937) 433-7099 noon to 7pm
Traditional Turkey Dinner $19, Kids Meal is $12, regular menu also available

Cracker Barrel
5770 Wilmington Pike, Centerville, (937) 432-2431, 6am – 10pm
7171 Miller Lane, Butler Twp, (937) 890-0047; 6am to 10 pm
3280 Town Blvd, Middletown, (513) 727-4727; 6am to 10 pm
105 West Leffel Lane, Springfield (937) 325-8221; 6am to 10 pm
Turkey and traditional sides. No reservations taken

Dayton Marriott
1414 South Patterson Blvd, Dayton 937.223.1000 ext.7731 seatings at 11:30pm & 1:30pm reservations required
Buffet with waffle station, make your own salad bar, Ham and Turkey carving, as well as other hot entrees, and assorted cakes, seasonal pies, pastries and bread pudding
$38 per person inclusive of tax and gratuity, $32 for seniors $15 for children ages 5 to 12 (4 and under eat free)

Dominique’s Bistro and Bar
2600 Far Hills Avenue, Kettering (937) 298-0022 noon – 6pm
Three Courses for $29.99, choice of 3 appetizers, 3 entrees and 3 desserts, reservations suggested

This drunken tequila turkey is one of El Meson’s menu options for Thanksgiving!

El Meson
903 E Dixie Dr, West Carrollton (937) 859-8229 4 – 9pm
Drunken Tequila Turkey, Chorizo & Bread Stuffing, Three Root Mash, Colombian Fried Rice. $29.95
Paella Valencia – Spanish rice dish with chicken, pork, chorizo, fish, shrimp, scallops, calamari, & mussels. All you care to eat. $29.95

Giuliano’s Tavern
67 S. Main Street, Miamisburg (937) 859-3000 11:30 to 7pm
Serving fresh roasted turkey, dressing, giblet gravy, fresh cranberry sauce, vegetable/salad, homemade pumpkin pie and homemade southern pecan pie. Many popular entrees from our regular menu will also be available, reservations accepted

Golden Corral
2490 Commons Boulevard, Beavercreek (937)431-7300 10am – 8pm,
8870 Kingsridge Drive, Dayton Mall (937)312-2400 10am – 8pm
6611 Miller Lane, Vandalia (937)264-3300 10am – 8pm
Turkey and traditional sides. No Reservations. $12.99, not including tax or beverage.

Harrison’s Restaurant
106 E. Main Street, Tipp City (937) 667-5200 noon – 6pm
Classic turkey dinner with celery and sage dressing, mashed potatoes & grevy, green been casserole, house made cranberry sauce and warm apple pie with ice cream
$15.50 adults, $13.50 seniors, $9.50 children 10 and under

Hasty Tasty
509 Linden Ave., Dayton, (937) 254-8431; 5 am to 6 pm
Thanksgiving dinner specials, no reservations. Cost: $8.95, includes dessert.

Max & Erma’s
3 area locations: Miller Lane, Fairfield Commons, Springboro 11am – midnight
Thanksgiving Dinner $14.99 for adults, $12.99 for children includes turkey, mashed potatoes, apple pecan stuffing, side of green beans, cranberry sauce and choice of salad or soup and slice of pumpkin cheesecake.

McCormick and Schmick’s
4429 Cedar Park Drive at The Greene, Beavercreek (937) 431-9200 noon to 8 pm
regular menu and Thanksgiving meal, which runs $24.95, reservations suggested

Mimi’s Cafe
4402 Walnut St. in The Greene in Beavercreek, (937) 426-9153; 8am – 8pm
regular menu and traditional Thanksgiving dinner, reservations accepted

The Barnsider
5202 North Main Street, Dayton, OH 45415 (937) 277.1332 noon – 7pm
Traditional Thanksgiving dinner, $15.95 adults, Children 10 and under $8.95
Reservations welcomed

Waffle House
To find the closest Waffle House to you use the store locator .
It’s open 24 hours and if you sit at the bar you can watch them flip your eggs- it’s like dinner theater.

Wellington Grille
2450 Dayton Xenia Road, Beavercreek (937) 426-4600 | Noon to 6pm
Traditional meal, plus regular items. Reservations Recommended

Yankee Trace Golf Club
10000 Yankee St, Dayton (937) 438-3585
Turn the Turkey over to us! We’re taking reservations for our annual Thanksgiving Buffet on Thursday, November 27. There are two seatings: 11:30 a.m. and 2 p.m.
Cost is $26.95 for adults and $12.95 for children 6–12 years old. Children five and under eat free. Reservations are required and fill up very fast.

Young’s Jersey Dairy Golden Jersey Inn
6880 Springfield-Xenia Rd. (U.S. 68), Yellow Springs, (937) 324-2050. 10:30 am to 6 pm seating every 90 minutes. Traditional Thanksgiving buffet including turkey, ham, sides, and desserts. Reservations required. Adults $20.95, children 4-10 $8.95, children 3 and under free.

Also don’t forget the Community Feast of Giving at the Dayton Convention Center:

An event that reaches out to bring the entire community together. It is a dinner, a celebration, a community event based on the following principles:
• To provide a dinner for anyone that might be spending the holiday alone.
• To provide a dinner for those that are homeless or less fortunate.
• To provide a dinner for anyone who wants to attend.

• 11am – 2pm
• No tickets required

Additional Information:
This year there will be Free RTA and Project Mobility Transportation from 9:30am until 3pm. Call 937-425-8300 for RTA information. There will also be free parking in the convention center garage.

If you know of others, feel free to add in the comments below or contact me with more info.

The Top 25 Soups of Dayton

November 6, 2014 By Dayton937 6 Comments

Homemade Chicken Tortilla Soup from Fresco – Click to Enlarge

As the weather turns colder, nothing warms the soul like a good bowl of soup. Our DaytonMostMetro Food Adventures crew, Chef House, The King, Hungry Jax and The Big Ragu, have compiled our list of Dayton’s Best Soups. From the first steaming spoonful, to that little bit of liquid left in the bottom, these are the best bowls of chow that the Miami Valley has to offer. So, all you serious foodies sit back, get some crackers if need be, and check out our list of MUST EAT soups.

In no particular order, here they are…

DAYTON’S TOP 25 SOUPS

1) THE JUMBALAYA at BUCKIN’ DONKEY GRILLE: For 15 years, owner Sean McKown has perfected his Jumbalaya recipe. He tested it on friends and family, and the end product is a culmination of those efforts. The result is a masterpiece in a cup. Filled with sausage and seafood, it has just the right amount of tangy flavor and heat. We squirt some hot sauce on this bad boy and go to town..

2) CHICKEN TORTILLA SOUP from FRESCO: Homemade chicken broth from scratch. Fall off the bone chicken pieces, vegetables tortilla strips and a dollop of sour cream on top. This is one of those moments where you lose yourself in a heavenly bliss. This is the best chicken tortilla soup we have ever eaten, made by the best chef in Dayton, Jenn DiSanto. This soup is Chef House’s favorite !

“The Shrimp and Pork Soup” at Linh’s Bistro is Pho-nomenal !

3) SALMON BISQUE at SWEENEY’S SEAFOOD: Creamy, with fresh salmon chunks, this rich soup is a crowd pleaser. We can’t think of a better soup on a crisp cold day. The fresh thyme, dill and other spices, finish the flavor, making this soup one of our favorites. We already are in love with many of Sweeney’s appetizers, now we have another gem added to the list.

4) THE LOBSTER BISQUE from DELI at WEBSTER ST. & TOP OF THE MARKET: Served piping hot in a generous bowl, we were blown away by the lobster flavor balance with the creaminess of the bisque. The soup is absolutely delicious, and very filling. Congrats to the Deli on Webster & Top of the Market for staying true to the elegance of this soup,yet putting a hearty, delicious spin on it. This is one of The Big Ragu’s favorites !

5) THE SHRIMP and PORK SOUP at LINH’s BISTRO: Welcome to the enormous bowl world of the “Pho Soups” offered at Linh’s Bistro. This meal sized soup contains broth, shaved pork and pieces of shrimp. Sure you can get it with clear rice noodles, but we prefer this Vietnamese soup with the egg noodle option (#34 on the menu). Vegetables and scallions also line the bowl, but that’s not all. The soup is served with a side plate of jalapenos, bean sprouts cilantro and lime. Hand pull some cilantro and dump the rest of the side items into the bowl. This soup defines the words Food Adventure.

The Woodhouse Chili at Archer’s Tavern: A good story behind it

6) THE CABBAGE ROLL SOUP from VOLTZY’s ROOT BEER STAND: The best soup in a root beer stand in the United States. Voltzy homemakes this stuff with cabbage, tomatoes, rice and his signature burger meat. In his words, it is so delicious, it will make you sing “Touch me in the Morning.” Cabbage rolls not your style? Then try his almost equally delicious “Cream of Vandalia Onion Soup.” Yes, Vandalia like the city.. Voltzy is nuts.

7) THE POTATO SOUP at DOUBLEDAY’S GRILL & TAVERN: In a restaurant known for their homemade soups, this one shines. This soup has wowed Dayton crowds for decades, and has somewhat of a cult following. Doubleday’s large menu makes this a perfect starter to a great meal. The rich, creamy flavor is a great warm up, for a snowy day.

8) THE NEW ORLEANS STYLE GUMBO at JIMMIES LADDER 11: Hearty, rich and just the right spiciness, this soup is one of those “OMG” moments when you take a bite. Owner Jimmie Brandell is no stranger to soups, having cooked at one of the iconic “Upper Krust” locations for years. He hones his craft, and has hit the mark on this one. Order a bowl and wake up your taste buds. Goes perfect with their craft beer selections !

The Warm Goodness of North China’s “Sizzling Rice Soup”

9) THE CHILI AT ARCHER’S TAVERN: Now here is a good story. Every year, Archer’s holds a chili cookoff, and the winning chili goes on the menu for a year. All proceeds from the contest go to the Centerville High School’s Culinary Arts Program! The result is an amazing chili and a charitable donation! The current “Woodhouse Chili” is made with fire roasted tomatoes and jalapenos. It is topped with cheese and Fritos. Probably the spiciest of the delicious soups on our list. That’s why it is “The King’s” favorite on the list.

10) THE CLAM CHOWDER AT BULLWINKLE’S: Clam Chowder at a rib place? The answer is yes, young Jedi. This soup is homemade and downright addicting. Chunks of clams in a mix of potatoes and cream sauce make this one of our “Must Eats.” Not many people know about this soup, but now you do. We are not responsible for any addictions. Make sure you start your meal here with this savory favorite.

11) THE SIZZLING RICE SOUP at NORTH CHINA: This masterpiece is actually a meal sized bowl for 2 as listed on the menu. But sometimes, we get a wild hair, and order this as a meal. Sure you can get this soup as an appetizer, but who wants to share something this good? The flavor is a perfect balance of vegetables and rice in a broth flavored with a hint of salt. In a restaurant known for their homemade soups, this one can’t be ignored. They have another mega soup that almost made our list, the “House Noodle Soup” is a must eat too!

The Lobster Bisque at the Deli at Webster Street is delicious

12) CHICKEN GUMBO from DISALVO’S DELI: Another homemade soup from scratch. Perfectly carved, generous chicken pieces, line a delicately light broth. The bowl is filled with a treasure trove of vegetables and tremendous flavor. Chef Ronnie DiSalvo takes pride in his food, and this is another example of his incredible creations. It is made with love from the heart, straight to your mouth!

13) THE MUSHROOM BISQUE at CHRISTOPHER’S RESTAURANT: Vegetarians rejoice! This Dayton soup is for you. A fresh, home made delicious recipe means a warm feeling in every spoonful. The taste of the fresh mushrooms is incredible. Christopher’s thrives on making quality, homemade soups, and this choice is the star. Check it out and pair it with one of their delicious sandwiches.

14) THE TURTLE SOUP at THE AMBER ROSE: This soup is exotic, thick and hearty. We absolutely love Amber Rose’s spin on this old school favorite. We aren’t sure how traditional it is, but it is beyond good. This is one of those things that you eat and immediately want more. Try it for yourself as an appetizer to an Eastern European meal.

15) THE WILD MUSHROOM SOUP FROM HAWTHORNE GRILL: It is pure comfort in a bowl. The soup is creamy, bold and flavorful. Hawthorne Grill puts out some great dishes, and this is one you need to get your hands on. This weather is the perfect time to try this unique, homemade item.

“The Pickle Soup” at Blind Bob’s is a Dayton Original

16) THE PICKLE SOUP from BLIND BOB’S: Don’t be fooled by the sound of it, this is one of the best soups in Dayton. The flavor isn’t sharp, it is surprisingly level. If you like cream of broccoli soup, this is an even better spin on it. We congratulate Blind Bob’s for not only the uniqueness, but for the amazing taste. This is a great warm up right before you try one of their burger selections!

17) DUBLIN PUB’S “WORLD FAMOUS POTATO SOUP”: It must be world famous, because it is downright incredible. It is rich, filling and sinful. We suggest getting it in the Sourdough bowl and add cheese and bacon on it. We also recommend taking a nap after you eat it. This soup is Hungry Jax’s top pick!

18) CREAMY CHICKEN SOUP at CHINA COTTAGE: This is a house specialty, and we have never seen a creamy chicken soup offered at a Chinese restaurant other than here. There is good reason. No one else’s chicken soup could compare. It is a deliciously light cream soup that cleanses the pallet and readies your taste buds for those spicy dishes made from Chef Tiger Wang. This soup is definitely a Dayton Original.

19) THE GUINNESS ONION SOUP AT NICK’S RESTAURANT: Always made from scratch buy their “soup nazi.” This soup is served in a unique bowl, with a mound of cheese and few gigantic croutons. But what hit us most is the rich flavor. Hot broth dripping down your chin, as you swallow some of the gooey cheese. Take a spoonful and you will see why this restaurant is the pride of Xenia.

“The Chicken Gumbo” at DiSalvo’s Deli. You wont see this online anywhere else, we got the scoop !

20) THE HOT AND SOUR SOUP at YOUNG CHOW: Yes , it made the list because it is that good. And guess what else, the price is right. We scald ourselves every time, because we cant wait to get into this soup’s shredded goodness. A perfect balance of tofu, pepper and pork, this hot and sour soup is fantastic. We looked at your fortune cookie, it says you need to go to Young Chow.

21) HOMEMADE CHICKEN NOODLE SOUP from ALL SOUPED UP: The 2nd Street market has some tremendous food shops. In the middle of the market, “All Souped Up” is impressing the masses with creations like their Chicken Noodle Soup. Homemade noodles, pieces of delicate chicken, and a small balance of vegetables make this soup. It tastes like something your mom or grandmother would make. It is fun to take a seat at the market and enjoy this soup and get lost in the goodness.

22) THE COCONUT SOUP at SIAM PAD THAI: Another exotic choice on this list. Cherry tomatoes, lime juice and mushrooms highlight the ingredients in this soup. The tangy, light flavor make this soup the most refreshing on our list. If you have not been to Siam Pad Thai, we suggest you pair it with one of their pad thai dishes, or specialty sushi rolls. We promise you will be craving this soup in no time.

23) THE GUMBO at RUE DUMAINE: This is a no brainer. Hello, the owner/Chef Anne Kearney studied under Food Netwoork superstar, Emeril Lagasse. Needless to say, when it comes to New Orleans’ flavors, she knows what she is doing. This award winning chef has a menu unparalleled n Dayton. We have found the perfect start to a meal at Rue Dumaine.

The Guinness Onion Soup at Nick’s Restaurant in Xenia is sinfully gooey

24) THE CLAM CHOWDER at JAY’S SEAFOOD: When a soup is a Dayton icon and a Dayton staple for decades, it has to make the list. Whether you are 8 years old, or 80, people love this soup and have fond memories associated with it. The creamy broth, the chunks of fresh clams, and the perfect dash of pepper make this soup. Cracker sor not, you are in for a treat when you sit down for a cup or bowl of this deliciousness… so go for the bowl.

25) TEQUILA CHILI at LUCKY’S TAPROOM: Unique blast of flavor from the kitchen at Lucky’s. Owner Andrew Trick has developed an underground mass following of his terrific food, and this chili is a highlight on the menu. They offer a regular or vegetarian option. Recommendation: There is no better pairing on this list than the Tequila Chili and one of Lucky’s numerous craft beers. So go to Lucky’s, thumb through the beer booklet, pick one out, and thank us later.

That’s it, that’s our list ! What did we miss? Do you agree or disagree with our choices ?? Please comment below and tell us your thoughts.

Meanwhile, check out our incredible photo gallery of Dayton’s best soups, below and “like” Food Adventures on Facebook by CLICKING HERE !

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Thinking About a Stout? – National Stout Day

November 6, 2014 By Brian Petro

Murphy’s Irish Stout. The other well known stout from Ireland.

In September of 2014, there was a secret experiment going on at Starbucks. They have always been working with trying out new flavors, but this was different. They were not going for your traditional riffs on traditional coffee. There was a new demographic they had their sights on: the beer drinker. Starbucks dabbled in the liquor industry before with a coffee liqueur. It was not on the market very long, but it did deliver the rich Starbucks flavor people expected. The company that ushered in the craft coffee boom was looking to capitalize on the craft beer boom, and they knew their path in. It was not brewing Starbucks beer. It was going to brew a coffee that tasted like beer. The profile they were looking for shared many of the characteristics coffee already has; hints of bitterness mixed with rich complexity, a slight roasted flavor, and something with the same deep brown color as their core product. They were looking to make a coffee drink that tasted like a stout.

November 6 is National Stout Day, and stout is a fascinating beer. Stouts first gained popularity in the early 18^th century, when it was discovered this hearty beer was a little tougher than the other ales, and had a little more kick. They were originally known as “stout porters”, since they were as dark as the porters being brewed at the time, but had a higher ABV. Eventually the “porter” was dropped and the style simply became known as stout. The question of “stout vs. porter” now causes some serious debate among the beer brewing and drinking crowd, some insisting the styles are as different as twilight and midnight, some saying that there is little difference other than a naming preference. The Beer Judge Certification Program (BJCP) notes a few general differences between the two. Porters are lighter in color, ranging from reddish brown to dark brown, where stouts are dark brown to black. Porters are usually sweeter, while the roasting of the barley for stouts can impart a bitter flavor. Porters roll crisply right over the tongue; stouts are thicker and tend to linger, using less water than their lighter counterparts.

Once you are past the “stout vs. porter” conversation, you can begin discussing the different ways stouts are brewed. It is generally agreed there are six distinct styles of stout:

Dry Stout – Because of a little Irish brewery named Guinness, this is the most widely known style of stout, though most don’t call it dry. Most people will call it an Irish stout, again because of Guinness. There are some bitter notes in this one coming from the roasted barley and some extra hops. Guinness’ IBUs (International Bitterness Unit) sits is around 47. For comparison, Dogfishhead’s 60 Minute IPA is 60 IBUs. It is usually thinner and lighter than other stouts, making it great to drink over time. Murphy’s Irish Stout is another fine example of this style.

Hello milk stout! Nitrogen is used to smooth out the beer even more.

Sweet, or Milk, Stout – Advertisers are tricky. Trying to convince consumers of the healthy qualities of some stouts, they would add lactose, or milk sugar, to the brew to add sweetness. Milk is healthy, right? This type of chicanery caused the designation to be banned in England, but it can be used anywhere else in the world. The sugars mask the bitterness of the roasting and add some weight to the mouthfeel, leaving a rich and sweet flavor to embrace. Left Hand Brewing makes a delightful Milk Stout Nitro, and Southern Tier’s Crème Brulee Imperial Milk Stout are absolute delights to drink.

Oatmeal Stout – If milk is a healthy addition to the brewing of stouts, why not oats? Oat is a grain, and beer needs grains. You have warm water, oats, flavor…it is like oatmeal! A hearty breakfast in a bottle! They were most popular in Scandinavia, which maintained the tradition until beer explorer Michael Jackson reintroduced the nearly extinct species. The oats added to the mash add their own version of sweetness, while adding some thickness to the beer as well. If you are looking for a local one, you are in tons of luck. Warped Wing’s 10 Ton Stout, Eudora Brewing Company’s Thunderball, Yellow Spring Brewing’s Prowler, Star City’s Old Mill Stout, and Lock 27’s Oat Rodeo are just a few local selections for you.

American Stout – We have our own stout! American stouts shoot for the full, smooth mouthfeel of the richest stouts while adding extra hops, coffee, chocolate flavors to heighten the natural ones that emerge from the roasting process. They find their way to the higher end of the ABV scale, and are a product of brewers wanting to experiment with the traditional stout formula. The carbonation, usually not overly present in other stouts, emerges more in the American version. Dayton Brewing Company’s new Java Man Cometh would fall in this category, as would Deschutes’ Obsidian Stout and Revolution Brewing’s Rise.

Russian Imperial Stout – This was brewed in England for the Russian court of Catherine II. Since it was brewed for a country where vodka dominates all other liquor (they put down almost five times the vodka the Unites States does), it had to be stronger than normal and built for a long journey. Most stouts pack a reasonable 6-7% ABV punch. The low end of the spectrum for Russian Imperials is 8%, heading as high as 12%. Toxic Brewing’s Black Tonic sits in this category, as does Hareless Hare’s Rabbit Hole Chocolate Stout. A personal favorite, Great Lakes Brewing Company’s Blackout Stout (our own Max Spang has some thoughts on it as well) and North Coast Brewing’s Old Rasputin are other well respected versions of this strong style.
Max Spang and I agree: This is a delicious Imperial stout.

Foreign Extra (Tropical) Stout – The home of the stout is a long way from the tropics. Especially in the 18^th century, when ocean going wooden ship was the only way to get there. It was brewed with some extra malt, making it sweeter and sturdier to survive the month long journey across the Atlantic. It was nicknamed “Tropical” because the earliest versions of this beer went to the warmer colonies of the British Empire. They are typically a stronger version of a dry stout, but any style can be made into a Foreign Extra Stout. The most well-known of this style is the Guinness Foreign Extra Stout, and most breweries dabble in this style, offering it on tap in smaller batches or seasonally. Ridgeway Brewing’s Lump of Coal is a tip top example of a seasonal foreign extra stout.

Starbucks may still be testing their coffee stout concoction for all we know. There is no need to wait for them to enjoy the hearty flavors stouts can provide. And some of them even have healthy ingredients in them (sort of)! Despite the heaviness of these beers, many of them are not much more calorie dense than light beers. Guinness has only 15 more calories per 12 oz. serving than Bud Light, and for the same ABV. Enjoy a stout or two on National Stout Day. You can drink a Founder’s Breakfast Stout or Southern Tier Mokah instead of the Starbucks, right?

Celebrate International Stout Day With A Local Brew

November 5, 2014 By Dayton Most Metro

“There’s no taming our great American spirit. Especially when it comes to a good old-fashioned revolution. Introducing ‘Whiskey Rebellion’. Raise a glass to your brave forefathers who helped defend our freedoms, rights and innovative Dayton, O distilling heritage. The beer, named after the whiskey tax protests back in 1791 begins with fresh brewed Russian Imperial Stout. Then it’s craftfully aged to perfection in reclaimed bourbon barrels from the Bluegrass state. If you like bourbon and beer apart you’ll like them better together. Stand united. Whiskey Rebellion.” As described by Nick Bowman, head of Sales & Marketing at WWBC.

Saluting Our Veterans With Dining Deals & Discounts

October 31, 2014 By Dayton Most Metro

Once again this year, many restaurants will be offering FREE or discounted meals to our military service men and women on or around Veterans Day: Tuesday, November 11. Please bookmark this site, then share with your military friends and family members! We will be updating with more information on Veterans Day free meals as they become available. These Veterans Day free meals and deals have already been confirmed for 2014:

Applebee’s – Tuesday, November 11, 2014 – Military veterans and active-duty service members will be able to eat free at any Applebee’s across the U.S. on Veterans Day. Guests can choose from 7 delicious entrées on the Thank You Meal menu: 7 Ounce House Sirloin, American Standard All-In Burger, Chicken Tenders Platter, Oriental Chicken Salad, Three-Cheese Chicken Penne, Fiesta Lime Chicken, or Double Crunch Shrimp.

BJ’s Restaurant & Brewhouse – Tuesday, November 11, 2014 – Veterans and active military members can choose a free meal of their choice up to $9.95 value on Veterans Day.

Bob Evans – Tuesday, November 11, 2014 – Veterans and active duty military personnel will receive free all you can eat hotcakes. This offer is available all day on Veterans Day. Please show proof of military service.

Carrabba’s Italian Grill – Tuesday, November 11, 2014 – Enjoy a free appetizer on Veterans Day. No purchase necessary. Valid for both veterans and active military personnel who show up in uniform or show proof of military service.

Chili’s – Tuesday, November 11, 2014 – Veterans and active duty military choose one free meal from the Veterans Day special menu: Margarita Grilled Chicken, OldTimer with Cheese, Chicken Crispers, Classic Turkey Sandwich (full), Lighter Choices Grilled Chicken Salad, Soup & Salad Combo (does not include Bottomless Express Lunch), any flatbread, any lunch combo, or any 9″ pizza. Please provide proof of valid military service.

ele Cake Company – We would like to say THANK YOU to all who’ve served by offering all Veterans a free cupcake on Veteran’s Day!

Friendly’s – Tuesday, November 11, 2014 – Friendly’s is offering a free breakfast, lunch, or dinner to veterans and active military personnel. For breakfast, enjoy a Big Two Do with your choice of French toast, buttermilk pancakes, or regular toast with bacon or sausage and eggs. Coffee will also be served. For lunch or dinner, grab a free All American Burger with fries and your choice of beverage. Valid military ID is required.

Golden Corral – Monday, November 17, 2014 – The 14th annual Golden Corral Military Appreciation dinner will be held from 5:00-9:00PM at all Golden Corral Restaurants nationwide. This free “thank you” dinner is available to any person who has ever served in the United States Military. If you are a veteran, retired, currently serving, in the National Guard or Reserves, you are invited to participate in Golden Corral’s Military Appreciation Monday dinner.

Krispy Kreme – Tuesday, November 11, 2014 – Veterans and active military personnel receive a free breakfast: one doughnut and a small coffee. Not all locations are participating, so please call ahead before heading out.

Longhorn Steakhouse – Tuesday, November 11, 2014 – Both veterans and active military personnel can enjoy a free Texas Tonion and non-alcoholic beverage. Valid proof of military service is required.

O’Leary’s Pub & Grub – Tuesday, November 11, 2014 – Will be giving 20% off food for active military and retired military with military ID

Max & Erma’s – Tuesday, November 11, 2014 – Free Best Cheeseburger in America Combo for all past and present U.S. military members. Includes your choice of Tortilla Soup or side house salad, French Fries, and a fresh-baked chocolate chip cookie. Dine-in only. Not all locations are participating, so call your local Max & Erma’s to confirm before heading out.

McCormick & Schmick’s Seafood Restaurants – Sunday, November 9, 2014 – McCormick & Schmick’s is celebrating their 16th annual Veteran’s Appreciation Event on Sunday, November 10. Guests can choose a complimentary lunch or dinner entrée from the special Veterans Day menu: Salmon Rigatoni, Buttermilk Fried Shrimp, Cedar Planked or Grilled Salmon, Blackened Chicken Fettuccine, Parmesan Crusted Chicken, Beer Battered Fish & Chips, Cashew Crusted Tilapia, Tender Beef Medallions, Romano Chicken Chopped Salad, and McCormick’s Cheeseburger. This is a very popular event which fills up quickly. You’re asked to make your reservations before November 9th. Please show proof of military service.

Outback Steakhouse – Tuesday, November 11, 2014 – Outback Steakhouse is honoring America’s military veterans by offering active duty military and veterans a free Bloomin’ Onion and beverage. Plus receive Outback’s Military Mate 15% discount on meals from November 12-December 31, 2014

Perkins Restaurant & Bakery – Tuesday, November 11, 2014 – Enjoy a a free Magnificent Seven meal on Veterans Day. Includes 2 eggs served the way you like, 3 buttermilk pancakes, and your choice of 2 bacon strips or 2 sausage links. Offer valid for veterans and active service members. Please bring valid ID or proof of military service.

Red Lobster – November 10-13, 2014 – Veterans and active military personnel enjoy a free appetizer. Choose Sweet Chili Shrimp, Parrot Isle Jumbo Coconut Shrimp, Lobster Artichoke & Seafood Dip, Lobster Crab & Seafood Stuffed Mushrooms, Lobster Pizza, Chilled Jumbo Shrimp Cocktail, Crispy Calamari and Vegetables, Mozzarella Cheesesticks, White Wine & Roasted Garlic Mussels, or Shrimp Nachos. Proof of military service is required to take advantage of this offer.

Roosters – Tuesday, November 11, 2014 – Anyone who presents their military ID at a Roosters location on Veterans Day will receive a free $10 Cluckin’ Buck as a show of our appreciation. No strings attached, past, present Vets, just a big thank you for all that you for us us.

Starbucks – Tuesday, November 11, 2014 – Starbucks is offering a free tall brewed coffee to all veterans, active duty military, and their spouses on Veterans Day. Not all locations are participating, so please call ahead to confirm before heading out.

Texas Roadhouse– From 11am-2pm on Tuesday, November 11 if you are a veteran or active military personnel, bring your military ID, Veterans Affairs Card, or discharge papers to select a free entrée and soft drink/tea from our Veterans Lunch* Menu. Bring your family and friends to help us honor those who have served our country.

The Old Arcana– To honor those who have served our country, The Old Arcana is offering 15% OFF TO ALL VETERANS – Wed, Nov 5th through November 11th.

Tim Hortons Café & Bake Shop – Tuesday, November 11, 2014 – All Tim Hortons locations are offering a free doughnut to veterans and active military personnel on Veterans Day. Of course, the Tim Hortons Star Spangled Donut is included! Not valid at Tim Hortons restaurants in Canada.

Most of these offers require proof of military service. Acceptable forms of identification include a U.S. Uniform Services Identification Card, U.S. Uniform Services Retired Identification Card, current Leave and Earnings Statement (LES), Veterans Organization Card (i.e., American Legion and VFW), DD214, Citation or Commendation, photograph of yourself in uniform, or simply wear your uniform to the restaurant.

While you’re there, be sure to thank these restaurants for offering free/discounted food to the brave military men and women who serve our country. If you qualify, be sure to take advantage of these 2014 Veterans Day breakfast, lunch and dinner meal deals. Be sure to check back here for more restaurants offering free meals to veterans as we get closer to Veterans Day 2014.

Video Proof: Amber Rose Restaurant is Haunted !

October 30, 2014 By Dayton937 4 Comments

The Ghost that Haunts The Amber Rose

First and foremost, The Amber Rose Restaurant has some of the most delicious comfort food in Dayton. This eatery has some terrific Eastern European style food. But there is a spooky side to this place on 1400 Valley Street in Dayton. Yes, this Food Adventure fright comes right in time for Halloween. That’s right, Big Ragu and the Crew have the inside scoop on the The Amber Rose.

HERE’S THE SKINNY:

— The building was built in 1912 by Sigmunt Ksiezopolski and was a general store through the 1980’s

— In 1989 Elinor Sluzas bought the building and opened the Amber Rose a year later. The menu was her own Lithuanian recipes, and her twists on Eastern European favorites.

— Named Amber Rose for the Amber jewels mined in Lithuania and Northern Europe, and Rose symbolizing love and compassion.

— in 1998, owner Joe Castellano bought the restaurant, and still uses Elinor’s recipes. The entire staff is very friendly.

— Practically every item is homemade. This is a restaurant that does things the way it should be… from scratch. If it isn’t made ‘in-house,’ it is bought from local vendors.

— The Amber Rose does a lot of catering for business events, weddings, etc. In fact, it is the largest part of their business.

— Banquet Room upstairs, and a meeting room as well, allows an option for wedding receptions, or a private Food Adventure (stay tuned)

HERE’S THE SCARY:

Longtime Server Aimee who shared the ghost video with Amber Rose Owner Joe Castellano

— The Amber Rose and its story appear in the book “Haunted Ohio III”

— The daughter of the original owner of the building is said to haunt the main level and upstairs of Amber Rose. Her name is Genevieve Ksiezopolski, and is also known as “Chickie.”

— Long time waitress Aimee has witnessed glasses flying off the shelves

— Owner Joe Castellano has seen lights and fans turned on in the upstairs office, after he had turned them off.

— One of the restaurant cooks claimed to have seen the ghostly apparition of Genevieve aka “Chickie.” He says the spirit was in front of him, then lifted up her ruffled dress slightly, and walked out of the room. Now comes the unexplainable part…. There are security cameras throughout the restaurant including the kitchen. When the management heard the cook’s story, they decided to pull up the surveillance tape. What they saw was a small, bright, white orb enter, circle and leave the room at the same exact time the cook said he saw the ghost. Eerie.. Is it proof of a ghost, or just a coincidence?

HERE IS THE VIDEO: YOU BE THE JUDGE –

— Paranormal investigators visit the restaurant each year and claim that a second ghost, named Richard, inhabits the basement.

MUST EATS:

— DELUXE POTATO PANCAKES: This appetizer is covered in cheddar-jack cheese, bacon and scallions. The crispy circles are and served with sour cream, for a rich indulgence you wont soon forget.

— ELINOR’S SIGNATURE TURTLE SOUP: An amazing must eat! If you have never had turtle soup, don’t be afraid. It is a cross between vegetable soup and chili. We challenge anyone to try a cup and tell us it is not delicious.

— PIEROGI & ONIONS: This “old country” favorite is a rarity in Dayton. Amber Rose does it right. Homemade pierogi dumplings with sauteed onions, served with a side of cream cheese. If you have never had pierogies, they are dumplings filled with potato. It makes for a rich, filling comfort food, and a favorite in Poland.

— THE TRADITIONAL REUBEN: Stacked high with thinly sliced corn beef, the sandwich is then topped with sauerkraut. Condiments slapped on include 1000 island dressing and swiss cheese. The finishing touch is grilling the rye bread. A Food Adventure on a plate, indeed.

— THE WARSAW MEDLEY: This dish features four of the restaurants specialties. First, the CABBAGE ROLLS, which are one of the best selling items at the restaurant. The dish also features a sausage link, HOMEMADE SAUSAGE, so it is the real deal! Thirdly, the SAUERKRAUT. Now listen, we are picky on our sauerkraut and The Big Ragu says this sweet recipe is the best sauerkraut he has ever eaten. It is a Lithuanian spin on German Sauerkraut, and has less of a “sour bite.”

Like Reuben Sandwiches? Try The Amber Rose version on for size….

— THE HUNTER SCHNITZEL SANDWICH: Hand breaded with pretzels.. need we say more? The pork loin is then golden fried, and served on a hoagie bun with lettuce, tomato, onion and dark mustard. Opt for the Hunter Dinner instead, served with no bread, but covered in a creamy mustard sauce.. all homemade !

— ANNUAL “OKTOBERFEST”: During the month of October, your first draft beer is 10 cents, and the ones after are $1.50.

Honorable Mention: Two other favorites include the Polish Sausage Stuffed Mushrooms and the German Bier Cheese Dip served with pretzels and rye bread.

We recommend stopping by this incredible unique and lovable restaurant. Become enchanted by the old world menu, and the savory dishes. The food is complimented by the atmosphere of stained glass accent windows and tin ceilings for a European Cafe feel.

Get some spirits at the bar and maybe say hello to the spirit known as “Chickie.” Remember, roses are amber, violets are blue, eat the delicious food and you may get a BOO! Happy Halloween, Foodies !

Want more scoop and killer pictures of the Miami Valley’s best food places? Then follow Food Adventures with Hungry Jax, Chef House, The King and the Big Ragu on Facebook by clicking HERE. We are not food critics, we just love to eat! Check back for our weekly articles on Dayton Most Metro, where we share the best local eats with our fellow Daytonians!

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