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Dayton Dining

Lily’s Embraces Eclectic Comfort Food for Fall

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1653277_361088130720112_7547485464563939393_nLily’s Bistro in the Oregon District is  committed to serving “fresh, fun, seasonal food + drinks.”  Since opening in May of 2013, they have offered a changing menu of eclectic American food and beverages to accompany each season.
Executive Chef Mariah Gahagan says this menu has more of a focus on comfort food.  “To me, a big bowl of ramen is just as much ‘comfort food’ as chicken noodle soup, and the idea of expanding the notion of comfort food to regions outside of the Midwest influenced our new menu quite a bit.”

 

However this doesn’t means favorites from last fall aren’t returning. “We decided to bring back some of the most popular, hearty plates from last year, like the duck breast with savory bread pudding, the bone-in pork chops, and the meatloaf with mashed potatoes—foods that are very much traditional ‘comfort foods.’  But we also added snacks like crab rangoon and calamari, as well as entrees of pork ramen with bacon dashi and Cajun red beans and dirty rice,” said Gahagan.

 

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Chef Mariah’s take on this southern Louisiana Classic: red beans and tasso ham with dirty rice.

“With every menu, we change the produce and the proteins to reflect what is locally-grown and available fresh.  We also change the cocktail program, beers, and wines to fit with the dinner, lunch, and brunch menus,” says General Manager Emily Mendenhall.  “But with this menu change more than any other, it was about creating items that encapsulate what you want to eat and drink as the days turn cool and we approach holidays.  My favorite new cocktail is the Santa Muerte, which is like a spiced-pear margarita, perfect for fall. We’ve also expanded our red wine selection to include bolder reds.”

 

Lily’s Bistro offers their seasonal lunch menu Tuesday-Saturday from 11am-3pm, and their full dinner menu Tuesday-Saturday from 5-10pm.  Dinner entrees range from $15-23.  On Friday and Saturday they also have a full bar featuring unique cocktails until 1am.  On Sundays, Lily’s serves their brunch menu from 11am-3pm, and has “Family Style Fried Chicken Dinner” from 5-9:30pm, a more casual dinner menu focusing on local, free-range fried chicken and assorted southern-influenced sides and snacks.

 

Lily’s Bistro is an independent, family-run Eclectic American restaurant offering seasonal food and drinks in a casual-upscale atmosphere.

 

Firebirds at Austin Landing- Raising The Bar On Casual Dining

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Photo - ExteriorThe Charlotte North Carolina based Firebirds Wood Fired Grill will open it’s 36th eatery at Austin Landing this coming week.The 6,764-square-foot restaurant will seat 255 guests and feature an exhibition kitchen, indoor stone fireplace and outdoor patio. Open for lunch and dinner seven days a week,  Firebirds will feature a large variety of bold selections prepared in-house, including hand-cut steaks, fresh seafood, chicken and ribs — all seared over local hickory, oak or pecan wood.

I was lucky enough to make it to one of the practice dining meals Thursday night and I must say as someone who spent years opening up bars and restaurants, this one was incredibly smooth and well run.  The fourteen year old chain gets high marks for bringing their southePhoto - Double Black Diamond Martinirn charm to Dayton.  From the hostess, who sat us, our server who was eager to show off his knowledge of the house favorites, to the managers who came by our table, all were polite and personable, and not that forced, I have to visit your table,  ask a question I really don’t want to hear  your answer to and dash, that has become the norm for so many restaurants.

I started my night with the house specialty cocktail, the Double Black Diamond Martini® -fresh pineapple infused for 21 days with Svedka All Natural Citron Vodka and garnished with a sweet pineapple slice, that was suggested by our server.  We also took his recommendation and began our meal with the Lobster Spinach Queso Dip, and it was indeed a winner, with large chunks of sweet lobster meat in a warm, cheesy sauce.

Sometime during appetizerthumb_600 the VP of Marketing, Stephen Loftis stopped by our table and greeted my by name (a great sign of an organization that takes the time to make a note of the local media).  Mr Loftis shared a brief history of the company, including the owners love of Aspen as the inspiration for the “lodge” feeling to the eatery, pointed out the signature wine wall built in each unit, including Firebirds private reserve Sonoma Chardonnay and Napa Red Blend.   He was in town briefly, having just opened a Firebirds in Virginia the day before and shared that he’ll be back in town in a few weeks, to make sure that the store gets off to a good start and gets to know the community by getting involved with local events.  Loftis told us about a local family he was looking forward to meeting that were local ambassadors to  Alex’s Lemonade Stand Foundation, a program  Firebirds supports in the fight against childhood cancer. Each time a guest purchases a Fresh Squeezed Lemonade, Firebirds donates $1 back to the organization. Loftis shared Firebirds will be opening another location in Mason and hinted that if things go well that a second Dayton location might very well happen. FullSizeRender-1

Skipping the four signature  salads on the menu, we went straight to the meat!  My dinner partner ordered the Slow Roasted 16 oz Prime Rib, priced at $26.30 (a 12 oz portion is also available at $23.30) which came out a perfect medium with house made au jus,  a creamy horseradish sauce with just the right amount of kick and a loaded baked potato.  I went for a medium rare Bacon Wrapped Filet – which came out with a warm red center and  Grilled Shrimp with a side of the Southwest Au Gratin Potatoes (which are addicting and I’ll be ordering often) for $30.29.  We both agreed it was a lot of food, but we also felt an obligation to eat every bite, or at least that was our excuse to eat every tasty piece of food on our plate.

While we ate we met General Manager Jeff Meyer, who shared a copy of the kids’ menu with healthy items approved by the National Restaurant Association Kids LiveWell program.  “Firebirds provides the full spectrum, customized dining experience for every guest, FullSizeRender-3including a rather substantial gluten free menu.  We look forward to bringing the Firebirds experience to Miamisburg.”

For dessert we were tempted by the Key Lime Pie, I was intrigued by the Big Daddy Chocolate Cake, but again took our servers suggestion and shared a piece of the Creme Brulee Cheesecake, priced at $7.50.  Not only was it beautifully plated, but it was the perfect finale  to share for a meal that proved that the combination of Firebirds’ warm ambiance, personable service and delicious flavor provides a dining experience guaranteed to bring guests back.

While the restaurant does not have a private dining room, they do have areas that can accommodate large groups.  A party of 25 could would fit at the banquet under the wall of wine and the patio also offers a spacious area for a group, weather permitting.  Firebirds will also do catering and you can call in a take out order.  You can make reservations online or

I’m looking forward to enjoying happy hour in the Firebar with drink specials and bar bites from 4-6:30pm Monday through Friday with Mondays featuring  half-priced glasses of wine and select bottles until 9pm.  Perhaps our only critique of the eatery was the selection of beers, we were hoping for a better selection of craft beers, but were encouraged by the Warped Wing Self Starter on tap.  Management shared that each location has some input on their beer selections, so hopefully they will feature more of the Miami Valley’s local beers soon.    We registered for Firebirds’ E-Club and look forward  to receiving exclusive offers, promotions and a birthday gift card, as promised by our server.

My first visit made it easy to see why Firebirds Wood Fired Grill was named one of ten 2014 ‘Breakout Brands’ by Nation’s Restaurant News and received a 2014 Certificate of  Excellence from TripAdvisor.  For more information you can visit firebirdsrestaurants.com, like them on  Facebook and follow them on Twitter @FirebirdsGrill.

What I think about: Chocolate

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London challenging us to Date Our City at TEDxDayton 2013

On the eve of the 3rd anniversary of her Fair Trade Store, Peace on Fifth, Dayton entrepreneur London Coe reflects on her relationship with chocolate:

 

There are many ways to say I love you and throughout history one of the most favorite ways has been with chocolate. It can be said with great confidence and ease that nearly every love letter written could be sung to a bar of chocolate. In fact I would venture to say that Emma Lazarus laid her best words at the feet of a woman whose call to the world sounds very much like the sounds from the chocolate bars and stashes of chocolate cookies in my cupboard calling to me on rainy Saturdays. Whether you like chocolate or not (and there is a growing cult of the anti- chocolate, I have seen them) there is a social indoctrination, a soft hum, a sweet scent, dense melting nostalgia of chocolate as the go to food of love and happiness.

Last week was Chocolate Week in London U.K. and it got me thinking about chocolate and me. Chocolate powered my childhood; it was my joy delivery system. I ate so much chocolate…. everything. Chocolate ice cream. Chocolate cake. Chocolate cookies. Chocolate chip brownies. Oh sweet chocolate happiness. Memories of me dancing in a field and making wishes with dandelions as I eat chocolate cover the walls of my youth. In my small chocolate colored eyes the world was because there was chocolate.

Just for good measure, one more time ….chocolate.images-1

At some point this changed not in a dated but a gradual way, the change melted chocolate for me. When it happened I stopped eating chocolate immediately for nearly twenty years; a miserable divorce indeed.

The genesis of this change was my mother. In a full moment, she moved my practical application of chocolate as kid crack into the theoretical notion of chocolate as simple regenerative pleasure. My mother paid great honor to the belief that a bath and quiet will restore. Her meditative crime was eating Dove chocolate during a long soak while reading a trashy novel. This was my introduction to kid vs. adult as a type of chocolate.

While this was great for her, it created for me the concept that I was not having a full chocolate experience. Yes, at eleven a true concern, a full chocolate experience. This dear friends was the divorce. I began to collect and catalog all the conversations that I had ever heard about chocolate. The social games, the historic legends: Chocolate’s romantic iconography and I grew disgusted. Questions like: if chocolate is an aphrodisiac why do we stuff it in the mouths of babes? Was chocolate supposed to be spicy or sweet? Where was chocolate born? Was the legend of chocolate as beer true? Many facts about chocolate turned out to be myth but I was still intrigued. My curiosity grew.CriolloAndTrinitarioCocoas

During this cocoa velvety divorce what I learned about chocolate was that this vegetable, this legume had variety and strata like wine, that there were strains of chocolate as varied as the family primate. That species of chocolate Criollo, Forastero and Trinitario were all different in taste, smell, mouth feel, pod color. Chocolate was more that the skin it was in.

Here is the science behind chocolate: reduces the risk of diabetes, increases brain blood flow, contains the compound pentameric procyanidin which upsets cancers capacity to spread, linked to endorphins (feel good chemicals), serotonin, (feel relaxed chemicals) and Harvard discovered in 2008, that eating chocolate actually adds two years to your life expectancy. Jeanne Louise Calment, said to be the oldest person in recorded history lived to the age of 122 and ate two and a half pounds of dark chocolate per week.

The more I looked, the more I also discovered the art behind chocolate. Stories worthy of flashlights and bed sheet forts, the Indiana Jones, Crocodile Dundy, Dan Brown stories of intrigue about the adventures of the amelonado strain trekking in the 1880’s across the world on a quest to diversify cocoa crops and protect against a chocolate shortage due to disease and how it is now vibrantly on the rise.

I read stories of farmers with heirloom and wild beans who could not even imagine magical places their chocolate would see or could even suppose what their chocolate would become. I read about children stolen, some kidnapped, all beaten to work as slaves on chocolate plantations discovered picking chocolate for companies like and including Hershey’s, Mars and Nestle.

I read stories that called to me about chocolate, forcing new eyes to open. This is how it went for nearly two decades, reading, learning, discovering and falling back into love. This new world view of chocolate made me new. And so… my life and to some degree my love became chocolate.

3207845_origAs with most new vibrant love, we tend to be evangelical. I was not different. There are regular chocolate services with preaching, dancing and singing. I want to shout it from the rooftops, sing it in the rain. When I considered creating a store, I knew my why, I knew my what but not the how. While I thought I found an investor, they pulled out ten days before the store was due to open and I was left with a space, some chocolate and a dream. I was lucky to have protected my research and a bit of cash tucked away to protect my dream. My dream was and is to change our personal and collective experience with chocolate. To see chocolate for what it was meant to be.

My chocolate, the chocolate I sell, is amazing and challenging the impression of chocolate as candy and as novel treat. It sings, this chocolate and demands, to be seen as how it truly is more than s’mores, chocolate chip cookies or as ribbons of chocolate syrup sinking into milk at grandma’s house.

It is time to treasure chocolate with wine, with popcorn, with beer, with olives, with fruit, with peppers, with moonlight, with kisses, with graham crackers and fire, with eyes closed head tilted back sweeping away drama, chocolate wants to be the amazing thing it was created to be. Chocolate wants to be more than Clark Kent. It wants to take off its glasses and be seen, really seen as being this amazing thing. Chocolate deserves it.

And in some way, isn’t this what we all or may be some of us? Our moment in time, a moment to be seen as the best we can be.

 

 

Chicken Louie’s Resurrected in Miamisburg Subby’s + Wing Dinner Giveaway!

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Chicken Louie’s is BAAACK !

A 50 year old Dayton business thought closed forever, is making a big comeback in a Miamisburg Super Subby’s Restaurant.  The return of Chicken Louie’s menu in Dayton has area foodies going beserk.   The fever has hit the Food Adventures Crew, and we have made 3 visits so far.  Guess what, we were very impressed!

HISTORY: Since 1958, Chicken Louie’s has been delighting crowds with their food.  Many of you may remember Chicken Louie’s and  Lou’s Broaster Hut that were located on N. Main and on Third Streets with “take out only” format.  They were 24 hour places and people drove in from miles around to get the goods.  In 2001, the N. Main Street location closed briefly then was re-opened when Lou sold the store to Joe Beach.  That store was in business until November 2008, when  Daytonians had their hearts broken, and it closed.  Then on January 30th, 2014 Chicken Louie’s was relaunched in a partnership inside Subby’s Miamisburg location.  Sadly, Louie passed away in 2012 and was not able to see the re-opening of his brand.  We think he would be proud of the results, and now thousands of Dayton residents can once again GET THEIR CHICKEN  LOUIE FIX !!

Click to Enlarge these Broasted Potatoes to Huge, Buttery Proportions

Speaking of getting your fix, we have a **CONTEST** where you can do just that!  You can win a DINNER with the Food Adventure Crew by commenting on the story below.  One winner will be chosen at random next week.  One comment per person, please.

 

HERE’S THE SKINNY:

— Located inside Super Subbys in Miamisburg at 1242 E. Central Ave.

— Customers think the secret to Chicken Louie’s incredible chicken is the Broasting Process.. What is Broasting?  It is a patented process of deep frying the chicken in a pressure cooker.  The result is perfectly moist, breaded chicken every time.

— The REAL SECRET to Chicken Louie’s Chicken,  according to Joe Beach, is the special way he marinates the chicken before the cooking process.  Whatever the reason, we cant get enough!

— The menu is limited and not the full blown Chicken Louie’s menu.  But all the favorites are back like wings, legs, breasts, broasted potatoes, and those pies !!!

— The location also serves a full Subby’s menu.  Subby’s is a Dayton Original sandwich shop, and one of our favorites.

 — This dual concept is the only one in Dayton, but Joe Beach is looking for investors to open other “partnership” locations

 

Broasted Wings Tossed in Hot Buffalo Sauce

Broasted Wings Tossed in Hot Buffalo Sauce. Ragu says Mild BBQ Sauce is the Best

Now lets sink our teeth into the new Chicken Louie’s, with the same great taste we know and love.  We will also point out a few Subby’s favorites along the way !

Without further delay, here are this week’s MUST EATS, the best foods at Chicken Louie’s / Subby’s , that will never lay an egg….

 

CHICKEN LOUIE’S MUST EATS:

— THE BROASTED POTATOES:  Cooked perfectly, and sliced with the patented crinkle cut, these potatoes are drizzled in a spiced butter sauce.  The hot, steaming potatoes are like huge fries (about 1/5 of a potato).  If you have never had them,  we suggest you run right now and get some.  We don’t care if you are in your jammies.  This is truly something to experience and a Food Adventure Must Eat.

—THE BROASTED CHICKEN BREASTS:  Juicy, large on the breast bone, cooked perfectly every time through the broasting process.  The crunchiness of the breading is amazing.  Our “The King” says this is his favorite.  He says forgo tossing it in the sauce, it tastes so good it doesn’t need it.

The man responsible for bringing Chicken Louie’s back: Joe Beach

— THE BROASTED WINGS:  You can have them broasted (plain), mild BBQ, Medium BBQ, Hot BBQ or Hot Buffalo.  The Big Ragu says “get your wings tossed in a sauce, it’s the best way to have them!  You dark meat freaks will be happy to know that Chicken Louie’s also offers chicken legs made in the same options.

 — PEANUT BUTTER PIE: The lightest, creamiest peanut butter pie you will ever taste.  It is a dream in every fork full, and our mouth is watering while we write this.  For you chicken loving guys, get your girlfriend in the door by getting her to to try this pie.. You will have a free pass to Chicken Louie’s from there on out.

— SWEET POTATO PIE: One-of-a-kind Dayton Original.  This pie is so delicate, it is like a slice of pumpkin pie.  But it is sweet potato pie.  We have never had anything like this.  Amazing and a must eat for any real Dayton foodie.

 

As you now know,  Chicken Louie’s is inside a Subby’s restaurant in Miamisburg.  We couldn’t ignore this Dayton based sandwich chain, that has been in town since 1978.   We had to give Subby’s some love.  We won’t ruffle any feathers with these MUST EATS…

 

SUBBY’S MUST EATS:

— SUBBYS CHILI:  We know of no other place in town that dumps chunks of freshly sliced provolone and mushrooms into your chili.  the end result is phenomenal.  Cold days like today make it a perfect time for this tasty Miami Valley treat.

— THE TURKEY & PEPPERONI SUB:  A bizarre combination that just works.  Maybe it’s the bun, maybe the mayo or the Subby’s toppings.  We don’t know, when we find out, we will have our people get with your people and fill you in.

Subby’s Tuna Sub is a Must Eat !

— THE TUNA SUB:  Definitely one of the top tuna subs in Dayton.  The Big Ragu likes his tuna sub cold, but it comes in a hot version for you people who like to see that provolone melt.  This sandwich is just damn good.. period.

— SUBBYS BIG FISH:  Deep fried fish patty with tartar sauce and all the toppings.  Whe you take a bite, the hot fresh bread mix with the fish is amazing.  Very filling, it is a perfect cure to your hunger.

 

The moral of this story is: Chicken Louie’s is back for those who have missed it.  It is back, just the way you remembered it.   It is rare that a lost food icon returns to Dayton.  They even have the dinner rolls and serve it in aluminum foil.  Enjoy this rebirth of a Dayton Original!

NOW WHO WANTS A FREE CHICKEN DINNER ??? * COMMENT BELOW FOR A CHANCE TO WIN DINNER WITH THE FOOD ADVENTURES  CREW!  One person will be drawn at random.

If you have never tried Louie’s menu, “Don’t be Chicken.”  After all, why did the chicken cross the road?  To get to Chicken Louie’s in Miamisburg, of course….

Also – If you want the coolest photos and scoop on Dayton’s eats, don’t be chicken and “LIKE” Food Adventures on Facebook by clicking here !

Check out our photo gallery below from our multiple trips to Chicken Louie’s !

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Beer To Go From Fifth Street Brewpub

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10553348_581791191949146_77431318628932955_nOn Wed, Oct 21st the Fifth Street Brewpub will add growlers to their menu.  These 64 ounce refillable bottles allow you to take home your favorite brews from the brewpub.  Cure-All Cream Ale, Icebreaker IPA, 85 Shilling Scottish Ale, and Jo Jo’s Midnight Stout will be available to go.  Pick up your own growler for just $5 and then you can fill it with your favorite beer to enjoy at home.  According to FSB fills will run about $17-$18 and members will receive a dollar off each fill.

According to the Beer Advocate, in the late 1800s and early 1900s, fresh beer was carried from the local pub to one’s home by means of a small-galvanized pail. Rumor has it that when the beer sloshed around the pail, it created a rumbling sound as the CO2 escaped through the lid, thus the term “growler” was coined.
Before World War II, city kids used to bring covered buckets of draft beer from a local bar or brewery to workers at lunchtime or to their parents at dinnertime, a practice called “rushing the growler.”

For more information on Growlers, check out this article by Jeff Heater, GM of the soon to be open  The Barrel House:

Growlers, maybe you’ve heard of ‘em?

And if you want to know where you can fill a growler in town, check out our list of over 30 places around town that will happily pour you some beer to go! Just note that you must always refrigerate growlers. Doing so will give them a shelf-life of 7-10 days, or around 2-3 days once opened – if you’re lucky.

Duck-a-Palooza Returns To Hawthorn Grill

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I0000eDZy2llzTWkChef Candice Rinke (read  more about her here in our 10 questions interview) of The Hawthorn Grill in Kettering loves autumn and duck so she is once again declaring  this week “ Duck-a-palooza” and she’ll be featuring duck in four different autumnal specials all week starting tonight!  The restaurant, located at 1222 East Stroop Road is open nightly at 5pm and serves til 9pm during the week and 10pm on Friday and Saturday.

Enjoy the following duck-centric menu items this week:

 

CHARCUTERIE APPETIZER PLATTER

Duck and Pistachio Terrine, Sherried Duck Liver Mousse,

Toast Points, Cranberry Mostarda, Pickled Beet Chutney. 12

 

DUCK & SAUSAGE CASSOULET

Traditional French White Bean Stew with Root Vegetables,

Confit of Duck, Fresh Pork Sausage, Applewood Smoked Bacon,

Herbed Bread Crumbs. 20

 

CONFIT OF DUCK LEG

Crispy House-cured Duck Confit, Natural Duck Sauce with Cranberry & Pomegranate Molasses, Roasted Beet-Gorgonzola Ravioli with Brown Butter and Spiced Walnuts, Caramelized Parsnips and Pears. 22

 

PAN ROASTED DUCK BREAST

Crispy Sautéed Duck Breast, Dried Cherry Madeira Sauce, Creamed Spinach and Sweet Potato Gratin, Wild Mushroom-Parisian Gnocchi Sauté. 22

 

All You Can Eat Chocolate Fundraiser

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Once a year The Bellbrook Chocolate Shoppe opens their doors to guests to join them for a  rare opportunity to taste all the sweets in the kitchen of their place at Cross Pointe Center.  The workroom counters will be filled with caramels, turtles, chocolate covered nuts and chews, shortbread cookies, peppermint bark, chocolate peanut brittle and more.  There is nothing fancy about this event, it’s just hundreds of pounds of chocolate there for the tasting!

An Evening of Beer Education with Joshua Bernstein

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The Complete Beer Course

One book for all your beer education needs.

It does not seem all that long ago, but it has been over thirty years since craft beers began to emerge. The beer scene in America, on rocky ground since Prohibition, had fully bottomed out in the 1970’s and looked like it might stay there. Fortunately, Jimmy Carter relaxed federal brewing standards in 1978, allowing people who may have just been tinkering with brewing beer or making their own wine become a little more serious about it. The movement started off slowly, but exploded in the mid-1990’s, with breweries and brewpubs popping up everywhere. The beer drinking public was introduced to styles of beer that had not been seen in America since the early 20th Century. With the number of breweries, and beers, that were springing up through the country, it became very easy to get lost in all of the styles and intricacies of the various beers. Hop varietals? Imperial IPAs? Lambics? What were all these new beer styles? And how were we, the drinking public, supposed to keep up?

With all of these new beers hitting the shelves, crowding out the large corporate beers and infusing a newurl interest in beer, people started to take notice. Especially the media. The New York Press was one of those media outlets. They put an intrepid young writer, Joshua Bernstein, on the bar beat. His adventures in the bar scene of the City That Never Sleeps eventually brought him to the restaurant beat, and an interest in the expanding craft beer scene. He has been exploring the beer scene since then for well-known publications like Bon Appetit, Saveur, Details, The New York Times, and is a contributing editor for Imbibe. The man knows, and enjoys, his beer. He used his experiences to write a pair of books to help those that have entered the world of craft beers find their way a little easier. His first book, Brewed Awakening, is an impressive tome for those looking to start exploring the world of craft beer and could use a guide to help them with the intricacies of it. The Complete Beer Course is a different kind of twelve step program, starting with the basics and leading the reader on to beer pairing and proper long term storage of beer.

Warped Wing Pirogue

Warped Wing has been crafting innovative beers for a thirsty Dayton population.

Dayton has been having its own craft beer boom. The Dayton Beer Company was the first to the party, and the number of breweries in the Miami Valley has been rising ever since.  One of the many breweries that have been born during this growth spurt is Warped Wing, who this year released their beers in cans and continues to brew beers that grab your attention, and your taste buds. Warped Wing knows that with all of the new beers in the city, patrons new to craft beer may need a primer.  Who better to offer that primer than a native son of the Gem City, now based in the Big Apple, Joshua Bernstein? He will be at Warped Wing this Monday, offering an educational evening of beer tasting and appreciation. Tickets are still available, and they are offering discounted rate for designated drivers. Purchase your tickets early, because the price goes up if you buy tickets at the door. From the most experienced beer drinker to someone just dipping their tongue into the beer pool, this is an opportunity to meet and learn from one of the top names in the field today. We will see you at Warped Wing Monday Night!

 

Top Dog: Zombie Dogz Food Truck Still Leading the Pack

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“New Dog #2” Zombie Dogz Latest Pup!

Who waits in a line 70 yards long for a hot dog?   The answer is a lot of people in the Dayton area, as long as they are waiting for a Zombie Dog. In fact, with over 16,000 “Likes” on Facebook, this food truck is nothing short of a phenomenon!  Since Food Adventures with Big Ragu and the Crew are frequent visitors to this traveling delight, we decided to spread the word amongst our foodie readers!  Hungry Jax even marked this territory as one of her “Top Five Eats in Dayton” so no one has had more Zombie Dogz than us …

With Halloween approaching and The Walking Dead Zombie show starting back up, it is the perfect time for a Zombie Dogz Food Adventure  article!

HERE’S THE SKINNY:

— Zombie Dogz is a food truck that takes hot dogs to a gourmet level with their unique toppings and handcrafted side dishes.

— Mom and pop establishment founded in 2012 by David and Lee Ann Van Artsdalen. They recently welcomed the newest member of their family this spring, baby Barrett Axel!

 

 

— Budget friendly at only $6/dog, you’ll be able to feed your own pack a hot dog that’s been grilled, tucked into a grilled bun and topped with combinations that will make you howl in delight!

The Van Artsdalen Pack” – Lee Ann, David and Baby Barrett Axell

— Not a carnivore? No worries! They offer tofu dog’s as a substitute.

— In the “ZD” logo, you’ll see the silhouette of David and Lee Ann’s dog, “Gauge”!  He even has a Zombie Dog named after him, the “Killer Gauge”.

 

Zombie Dogz offers up hot dogs that will surely make you salivate! You can find a full menu on their website, however they rotate it weekly to offer a wide variety.  To see what Specialty Dogz are offered this week, and to stay on top of their latest creations, tune into their Facebook page HERE.   They have so many delicious dogz, that it’s hard to nail it down to a few faves….. but we did.  Here are our top dogz aka Must Eats !!

 

MUST EATS:

— CALLING IN DEAD: There’s nothing dead about this dog. An all beef hot dog topped with a creamy homemade white truffle mac & cheese  and finished off with crumbled crackers.  It’s your childhood in a bun…. but better.

— THE DEAD DIXIE: This pup is covered in diced green apples, applewood smoked bacon, blue cheese crumbles and their signature bbq sauce! A great way to eat all of your food groups in just one bun!

— THE GERMANATOR (DAYTON OKTOBERFEST SPECIAL):  Topped with a braised beef brisket, crispy fried onions and a homemade beer cheese. This dog would surely satisfy the appetite of a former Governor of California!

“Calling in Dead”: Your childhood in a bun.

— NEW DOG #2:  It’s not uncommon for one of their new masterpieces to debut nameless. Zombie Dogz enlists their Facebook followers to take part of the naming process! This dog debuted at Oktoberfest as well. Topped with apple cider braised carnitas, spiced apples, arugula, butternut squash puree, and a sage crumble.  It is simply Autumn deliciousness, with toppings Chef House can appreciate.

— THE NIBBLER:- An American classic turned Zombie! This is their take on a coney is topped in homemade chili, diced red onions, mustard, and muenster cheese.  The King likes to tear into these like a dead walker into fresh meat!

— KILLER GAUGE – Named after their beloved dog, this hot dog is topped with a buffalo chicken dip, celery bits, blue cheese and ranch.

 Honorable Mention: THE GRANDE ZOMBE: Pronounced “Grand-ay, zom-bay,” this spicy little number includes queso sauce, shredded lettuce, cilantro sour cream, and crushed corn chips.  We like to heat up the night with this graveyard favorite.  Also, check out Big Ragu’s favorite, the dessert Zombie Dog called the “RED ROCKET” which is a banana in a bun  covered with peanut butter powder, stawberry jelly, white chocolate chips and pop rocks ! 

 **** IMPORTANT: Not every one of these Zombie Dogz are offered all the time.  They typically offer a few choices and rotate those throughout the year.  David and Lee Ann are always coming up with new flavors, so stay tuned.

 

“Dead Dixie”: Bacon, Apple and Blue Cheese Bliss.

From festivals, to food truck rallies, horror conventions, Oktoberfest or special single appearances, Zombie Dogz delivers the goods.  Our advice when they are around .. GET THERE EARLY, because this food truck is anything but dead.  They are easily the most popular food truck in Dayton.  Is it the Zombie Name?  Is it the one of a kind, unique toppings?  Is it the reasonable prices? The great customer service? For us, it’s all of the above!

The question we hear most is “Where can I find a schedule of where they are going to be?”  The answer is to stay updated through the Food Truck link on  Dayton Most Metro or follow Zombie Dogz on their Facebook  page. 

Speaking of Facebook, follow our new Food Adventure Crew with Hungry Jax, Chef House, The King, and the Big Ragu on Facebook by clicking HERE.

Cant get enough Zombie Dogz?  Then check out the photo gallery below for our huge collection of  pictures.  Food Adventures has some fantastic photos of many of their offerings!

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15 Bartenders Competed For Dayton’s Best Bloody Mary Title

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Celebrating the first anniversary of local ad firm Lion + Panda turned into Dayton’s first Bloody Mary Showdown, sponsored by American Harvest Organic Vodka and produced by DaytonMostMetro.com and the ARC Ohio Associate Board.   Held in the Coliseum at the Montgomery County Fairgrounds, 200 guests tasted their way through renditions of this classic brunch drink. Some were spicy, some were bold, some were even good for you, as they were chocked full of juiced vegetables. Local bartenders were recruited, and asked to bring 3 gallons of their best bloody mix and guests were asked to judge the event.  Proceeds of the event were donated to the AIDS Resource Center Ohio.

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Chef Matt Hayden of Scratch Event Catering provided a western inspired spread for the Showdown which included Texas inspired Eggs Benedict with Poached Egg, Smoked Beef Brisket, Smoked Gouda and Cilantro Lime Hollandaise on French Pastry,  Border Home Fries toasted in  cumin and coriander  with Crumbled Chorizo and Mexican Crema on side. and scrumptious Tejano Chocolate Bites -Ancho Chili Infused Callebaut Dark Chocolate Bars with Candied Onion and Bacon Center.

MakenzieOn their way out each guest  had just one vote to select their favorite Bloody Mary.  Many of the participants were really challenged by this and suggested adding categories, like best garnish, most creative, most traditional, as well as best table decor. Look for those categories in the 2015 Bloody Mary Showdown.

The votes were very close and first through fourth place were only 7 votes apart. You’ll have to wait to taste the winning cocktail, created by MacKenzie Manley. She’s a bartender who spent years working at the Pour Haus, and is now  in the process of opening her own place.  Mack’s Tavern will be open in just a few weeks on St. Rt. 725 in Washington Township in the strip mall where The Melting Pot and Big Lots are.  She describes her winning cocktail as Mack’s BBQ Burger Mary- a smokey, hearty, beefed up BBQ bloody mary that has a spicy sriracha  salted rim and garnished with a sweet lil smokey wrapped in yummy caramelized bacon slice.

BMS.TimGross2ndSecond place was claimed by Tim Gross, representing McGillicutty’s Pub in Kettering.  Tim shared with us that he started out as a customer, then worked the door, helped at as a bar back and eventually learned to bartend at the neighborhood tavern.  He only works on Sunday’s and that shift helped him perfect his drink, which he calls Tim’s Sunday Vacation, garnished with a small salad, including celery, olive and green beans.
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The ladies of Lucky’s Taproom & Eatery, which serves up brunch every weekend on Fifth Street,  and were picked by many as the favorites heading into the contest, took third place  with a bloody Erin Welch called the Radical Tomato.

Other participants included the owners of AleFest, Jennifer Dean and Amanda Pond, serving up Bloody Ale- a cocktail featuring the smoked porter from Warped Wing, instead of vodka.  Gretchen Kelly represented Kohler’s Catering, Nicole Fiely and Emily Mendenhall served it up for Lily’s Bistro, Jamie Gaulding of World BBQ shared his Bloody BLT, while Constance Myers of Tuty’s Bar & Grill had a buffet of garnishes available.   Smart Guy in a Tie Cocktails Brian Petro brought the heat,  Suzy Switzer of Trolley Stop’s had a garden fresh veggietastic Bloody. The Oregon Distric was well represented with  Natalie Chalita and Adela Gloady of Salar serving up a Red & Rye, Nicole Hiserman from Blind Bob’s,  and Kristen Todd from Tumbleweed Connection all offering something slightly different.

While there was no official prize for decor, there’s no doubt that Lonnie House , who was representing Masque had the most awesome diorama, complete with voodoo doll and dry ice to go with his Mary’s Voodoo File Rougarou!

With out a doubt, what all of the guests agreed on was the event was a hit, and MostMetro.com is already thinking about the next event.  So you’ve got all winter to work on your recipe’s because the next Bloody Mary Showdown will add a category for amateur bartenders as well.
Cheers to all who made this event a success!

Name of Planned Oregon District Restaurant Announced

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Jack&Natalie

Corner Kitchen Owners: Jack & Natalie Skilliter. Photo by Jim Witmer

MostMetro breaks the news:  Natalie and Jack Skilliter are pleased to announce that their planned restaurant at 613 East Fifth Street in the Oregon District will be called, “Corner Kitchen.”

“While we are still a few months away from opening, plans are proceeding. We are describing ‘Corner Kitchen’ as a ‘finer diner’,” said Jack Skilliter, chef of Corner Kitchen. “We intend to provide our guests with mouthwatering updates on many familiar classics. Corner Kitchen will bring a warm spirit to Dayton, a relaxed mood and affordable, farm-fresh food.”

“Our name represents the essence of who we are and what we do,” explained Natalie Skilliter, owner of Corner Kitchen and vice president of vellaINC public relations. “The restaurant will be located on the corner of Fifth and Wayne in the Oregon District and, inside, the ‘kitchen’ will be open and in the middle of the restaurant; thus the name, ‘Corner Kitchen.’ It’s pretty simple. We will feature delicious food prepared with love and entirely from scratch and our flavors and our service will be exceptional.”

In addition, the Skilliters have been asked to provide a sampling from their planned menu in the Red Ribbon Lounge this year at Masquerage, the AIDS Resource Center Ohio’s signature event.10636118_693805324034045_4529655997660336030_n-1

AIDS Resource Center Ohio (ARC Ohio) is Ohio’s premier nonprofit provider of a comprehensive and coordinated response to HIV/AIDS, from prevention to diagnosis and treatment. With an atmosphere that sizzles, non-stop entertainment that takes your breath away, delicious food, and heart-pumping music to keep your body moving all night long, Masquerage is one event NOT to be missed! Tickets are still available for the October 18 event and can be purchased at www.masquerage.org.

Event Producer Lisa Grigsby shares, “We are thrilled to be able to debut  Corner Kitchen to our Red Ribbon Lounge guests. Being able to offer our VIP’s an exclusive first taste of this new eatery is exactly the kind of thing that makes Masquerage Dayton’s Party of Parties!”

“We are honored to be asked to participate in Masquerage this year,” said Skilliter. “It is the most fun event in Dayton with proceeds going to an important organization, ARC.”

 

ABOUT CORNER KITCHEN

Corner Kitchen is the incarnation of the Skilliters’ personal style, sensibility and, taste. The restaurant will showcase their passion for flavor, their commitment to excellence, and their genuine dedication to community.

Their combined and significant experience in the restaurant industry will help Natalie and Jack integrate all they have learned from the fine dining establishments in New York and Washington DC where they have worked. Local-sourcing of food and beverages is very important to the couple, as is a passion for excellence in all things—from unobtrusive, yet attentive service, to a menu offerings created entirely from scratch, to a well-rounded and interesting wine list, to affordable, fun, and simple cocktails.

 

 

El Herradura Restaurant: Great Mexican Seafood Dishes & More

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Seafood Dishes like “Mariscos Acapulco” are ‘Must Eats’ at El Herradura Restaurant

Whether you like the authentic Taqueira style Mexican food, or the somewhat Americanized Tex-Mex food found around town, you can find both options at El Herradura Restaurant.

Food Adventures with Big Ragu and the Crew have visited this spot on Upper Valley Pike in Springfield a couple of times.  We have been there when it is packed, been there when they had Mariachi Bands, and been there on a quiet Sunday afternoon.   One night Dayton Most Metro’s own Lisa Grigsby from Dayton Dining even joined us!  So this article takes all angles into account.

The menu is extensive, and we’ve tried many dishes.  Sure, we can give honorable mention to their delicious queso and salsa, but let’s dig deeper.  We discovered some secret offerings that you can take advantage of everyday.   But,  in our opinion, when it comes to this menu, seafood is king !

 

HERE’S THE SKINNY:

— Located at 1236 Upper Valley Pike in Springfield and open 7 days a week for lunch and dinner.

— They have a large outdoor patio deck with decorative umbrella tables, and a fun atmosphere

If you get a Taco, get it “Paul’s Way”

— Mom and Pop Restaurant owned by husband and wife Paul and Yadira DePuy.   Yadira is a native of Mexico, while Paul grew up in Springfield.  The menu reflects some of Yadira’s family recipes and some of Paul’s food loves.

— Large Bar area that is perfect for happy hour or “just drinks” nights.

— HD TV’s throughout the Dining Room for Sporting Events !

 

We made our way through the literally hundred options on the El Herradura menu and now we point you toward the best stuff on the menu ..

Get ready Dayton foodies,  here is your  “Must Eats!”

 

MUST EATS:

— BLUE CADILLAC MARGARITA:  This is actually a “must drink,” that packs a powerful punch.  We found this to be our favorite margarita.   In fact “The King” loved it.  His expertise in Margaritas goes back to his Air Force days in Texas!  The berry flavor is delicious.  Beware: this potent potion is a served in a big margarita glass.  Make sure if you order it, that you eat something, or you will be run over by the Blue Cadillac !

“Tilapia Cancun” at El Herradura Restaurant: You gotta try it !

—CANCUN TILAPIA: Grilled, Whole Tilapia served with rice, beans.  One of the Big Ragu’s favorite’s.  Exotic, delicious and the fish is very tender and delicate.   The filet meat slides right off the bone.  Sure, you have a whole fish on your plate, but are you a Food Adventurer or not ?  Impress your amigos, by ordering this eye catching plate.   The taste will have you hooked, pun intended.

— MARISCOS ACAPULCO: Grilled scallops, grilled shrimp, and pan seared imitation crab served on a hot fajita plate with mango, Mexican rice, lettuce, pico de gallo and guacamole.  It is creamy and delicious.  One of those meals you can’t stop eating, even when you are full.

— TACO’ S PAUL’S WAY:  This is a little known secret that is not on the menu.  It is how many of the employees and owners eat their tacos.. the authentic way.  Paul’s Way Taco’s are served  on soft corn tortillas, with your choice of meat, chopped onions, cilantro and fresh limes.  There is no cheese on this one.  Listen Gringo, these tacos are the real deal, and it is how they serve ’em up South of the border.  We suggest the chorizo meat or chicken meat in the tacos.  Get an authentic taste of Mexico City, and you don’t need a passport.

— SEAFOOD CHIMICHANGA:  Pan seared scallops, shrimp, and a cheese sauce, rolled inside a tortilla.  The Chimichanga is not huge, we could have ordered two of them.  Your friends will have a fork in your plate looking for a taste, but tell them to scram, Vamoose !  They can get their own.  This seafood chimichanga ranks among the top of all time.

Owners Yadira and Paul, DePuy, a true “Mom and Pop” Restaurant !

— SEAFOOD MOLCAJETE: Fish, Scallops, and shrimp served in a bowl with red, yellow and green bell peppers. onions, cheese, rice, tomato, lettuce and sour cream.  The pile of seafood is delicious and they’re tagline is “more shrimp than you can eat.”  This is a Food Adventure dish for sure !

— FRIED BANANA BURRITO:  Banana lovers will crave this sweet dessert.  It is like bananas foster in a blanket.  Pan seared bananas, wrapped in a tortilla then fried.  It is finished with drizzles of chocolate, caramel and cinnamon.  Not a large burrito, the size is just perfect for a delicious end to your meal, muchacho.

 

Springfield has a new El Hefe (boss) in town.  Take our lead, hit up the seafood dishes and the Paul’s way Taco’s.  Our list of Must Eat’s won’t disappoint.   Whether you live in the Springfield area, or are passing through, make El Herradura your destination for a meal, soon.  Have a cold Dos Equis on tap for us!

As we leave Springfield and get back on the road, we say to you .. ADIOS AMIGOS, see you next week…

Want more food photos and insight on Dayton’s best Food Adventures??  Then shake your maracas, and “like” Food Adventures with Big Ragu and the Crew HERE !

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5th Annual Big Beers & Barley Wines Festival – Ticket Contest

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Beer-fest-logoSome beer festival are all about the masses, offering hundreds of beers, where theirs something for everyone.  But for Big Beers & Barley Wines,  the focus is more narrow.  From it’s inception in 2009, when  Mike & Donna Schwartz, owners of Belmont Party Supply, teamed up with Resident Home Association who support individuals with developmental disabilities,  to host a small boutique quality beer fundraiser.    Showcasing about 100 beers, attendance that first year was about 300 guests.  Now five years later the event has grown quite a reputation for showcasing premium and rare craft beers. Last year there were about 500 in attendance, and with the increased interest in craft beers, there’s no doubt that this event will probably have increased attendance this year.  Organizers have acknowledged the desire to keep this event intimate and will probably cap ticket sales at about 700.

This years event, scheduled for Sat, Oct 11th from 4-8pm, will continue that tradition of extraordinary beers inside the Roundhouse at 10911beerfest205Montgomery County Fairgrounds.  For your $35 admission you’ll get a tasting glass and 20 samples of unique and rare craft beers. All proceeds from this event go to Resident Home Association. Non-drinker/DD tickets are $10.00 and are available at the door day of event.
One of the unique aspects to this festival is the special tappings that happen throughout the event, usually by beer reps who are more than willing to share the history of the brews as they pour.

You can pick up tickets at your favorite beer stop including: Belmont Party Supply, BrewTensils, 5th Street Wine & Deli, Bee Gee’s Market, Boston’s Bistro, Chappy’s Tap Room, Harrigan’s Tavern, King’s Table, Lucky’s Taproom & Eatery, Pour Haus, South Park Tavern, Thai 9 and Trolley Stop or purchase tickets online.

DMM TICKET CONTEST:

We’ve got a pair of tickets to share with one lucky beer fan.  To be entered in our random drawing, fill out the form below and convince us below why you should win these tickets.  Share this story on your facebook page to double your chances to win!

Congrats to our winner Marshall Weil from Tipp City!

Hottest Show in Town

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imgresHere’s one wild weekend with hot food and cool entertainment! Lots of great ‘hot’ people (hot food makers, bloggers and chiliheads) come out for samples, fun, contests, prizes, and great crowds to fill The Oscar Event Center at Jungle Jim’s on October 4th and 5th