Dayton Dining

Wear Flip Flops, Get A Free Smoothie & Give Back

June 20, 2014 By Dayton Most Metro Leave a Comment

It’s that time of the year again for National Flip Flop Day, a special day where Tropical Smoothie Café in the Dayton-Springfield area encourages customers to kick off Summer—and their shoes—for free smoothies and a good cause. Today, Friday, June 20, customers who stop by any participating Tropical Smoothie Café location nationwide between the hours of 2 pm and 7 pm wearing flip flops will receive a free 24 oz. Jetty Punch Smoothie. During this time, customers can show their support for Camp Sunshine. Customers who purchase a $5 flip flop key fob will be rewarded with a 10 percent discount on all future purchases through the end of the year. Online donations are also accepted at www.nationalflipflopday.com.

This is the eighth consecutive year in which Tropical Smoothie Café is committed to bringing on the sunshine for kids with life-threatening illnesses and their families. The goal this year is to raise more than $600,000 to benefit Camp Sunshine.

“We are proud to support Camp Sunshine and everything the organization stands for,” said Doug Ruggles owner of Tropical Smoothie Cafés in Beavercreek and Fairborn. “Camp Sunshine gives kids with life-threatening illnesses and their families a much-needed break. It’s a chance to leave behind the doctor visits, medical tests and anxious waits for results – if only for a week.”

For more than 25 years, Camp Sunshine has offered kids and their families a getaway from the difficulties of their everyday lives. Located on the shores Lake Sebago in Maine, Camp Sunshine is the only nonprofit organization in the nation whose mission is to address the impact of a life-threatening illness on every member of the immediate family. Parents receive support from medical staff and others who can relate to what they are going through first-hand, while kids get to be kids, have fun, and get away from the stresses of everyday life living with their unique disorders.

Families like the Fishershave been going to Camp Sunshine for several years. Their son, Joshua, has been battling Acute Lymphoblastic Leukemia, a blood cancer in which cancer cells penetrate every part of his body, since age 2. The Fishers say, “When your child is very sick, it becomes very lonesome for the child and for the family as it becomes very isolating. Camp Sunshine brings families together that all experience the same thing. It enables our entire family to have so much fun. There are very few places we can go that we can all be together and relax due to the fact there is a physician there and everybody there knows what it means to have a child that is sick. Camp Sunshine has brought so much happiness to our lives, and we are grateful that Tropical Smoothie Café has been so gracious and enabled families like ours to have these fantastic memories.”

The cost of sending one child with a life-threatening illness and their family to this special retreat for a week is $2,000, and Camp Sunshine relies on donations from corporate supporters, like Tropical Smoothie Café, and individual donors to continue to offer its programs free-of-charge.

“Camp Sunshine is a lifeline for so many families, giving them the gift of treasured memories and precious time with the ones they love and others that can relate,” said Ruggles. “With the help of our customers, we hope to send even more families to this wonderful camp this year.”

To date, Tropical Smoothie Café has donated more than $2 million to Camp Sunshine, sending 1,000 children and their families to experience the camp. Last year, Tropical Smoothie Café raised a record-breaking $515,000 for Camp Sunshine and the brand plans to exceed that number in 2014 by raising $600,000 which would cover the costs to send 300 families to the camp.

There are seven area cafes, check the Tropical Smoothie Cafe website to find the one nearest you. Tropical Smoothie Café’s menu boasts bold, flavorful food and smoothies with a healthy appeal, all made to order from the freshest ingredients. We find that superior, simple ingredients including real fruit and veggies set our smoothies apart from the others.

Their toasted wraps, sandwiches, flatbreads and gourmet salads are made fresh with high quality meats and cheeses and topped with fresh produce and flavorful sauces.

Yaffa Grill: Our New Favorite Spot

June 19, 2014 By Dayton937 1 Comment

Marinated Chicken on the Yaffa Grill

If Fred Flintstone was on Colonel Glenn Highway, he would say “Yaffa Gotta Do !” …and guess what, he would be right.

Yaffa Grill can be summed up as “simply exotic.” It has worldly tastes of Mediterranean and Middle Eastern cuisine that are as authentic as they are delicious. At the same time they serve the food on paper or styrofoam plates. You see? Simple and exotic. Food Adventures have tagged this as our new favorite eatery, and have been visiting the 2 Yaffa locations with some frequency.

Want an authentic, unique Food Adventure that is affordable and fun? Then look no further than Yaffa Grill.

HERE’S THE SKINNY:

— They have two locations, one at 2844 Colonel Glenn Hwy (across from Wright State), and the other at 21 Alex Rd in West Carrollton which features a Middle Eastern Market. A local family from Palestine, owns both businesses.

— The food is Middle Eastern/ Mediterranean. It is unique and exotic, but delicious! You will see spindles of meat and flaming shish kebabs. Yaffa Grill is a great place to experiment and try some new dishes out of your comfort zone. You will be happy you did!

— The prices are right. The most expensive thing on the menu is a whole grilled chicken for $15, and we know you cant eat that by yourself.

Click to enlarge this incredible appetizer called “Musabaha” which is much like hummus

— Very casual atmosphere. The dining area is almost like a “to go” deli. Warning: the drink selection is very limited (cans of pop and bottled water).

Don’t know what to order or where to start on such a diverse menu with possibly unfamiliar choices? No problem, The Big Ragu, Chef House and Hungry Jax have a list of “must eats” that wont disappoint you. There are various spellings out there of the dishes below, but we will use the spellings on the Yaffa menu.

MUST EATS:

—MUSABAHA : The hardest thing about ordering it, is pronouncing it. It is a crushed chickpea puree, much like a hummus, with olive oil, lemon juice and spices mixed in. One of our favorite appetizers for sure. Dipping the pita bread served into this appetizer is one of life’s golden pleasures.

—EGGPLANT SALAD: The Big Ragu has seen his fair share of eggplant dishes. This was one of the most unique and delicious ones we have come across. Served cold, it is perfectly mixed with roasted peppers, tomatoes and vegetables. Excellent pairing with the pita bread, it is a meal in itself.

— YAFFA MIX GRILL: A sampling of 3 of the best shish kebabs in Dayton. The plate consists of a chicken shish kebab, steak kebab, and a beef/lamb mixed kebab. It is fun to watch the cooks prepare the kebabs on the huge skewers, over the open flame. We loved this dish. The grilled meat and vegetables make it a heart healthy choice.

Kufta Kebabs. Get the Mixed Grill and sample all 3 types of Kebabs

— THE HALF GRILLED CHICKEN: We don’t know how, but Yaffa Grill made a delicious chicken like we have never tasted before. The Mediterranean spices were marinated and infused into the chicken in some sort of delicious sauce/rub. The result was a lip smacking, moist, melt-in-your mouth experience. A definite ‘must eat.’

— BEEF SHAWERMA: Flame cooked lamb and beef, sliced from the meat rotesserie. We especially love dishes that are carved off of rotating spindles of meat. It is a tasty treat that explodes with flavor. When served in a wrap, it is a “Food Adventure on the go.”

Honorable Mention: Fatayer: a delicious bread stuffed with your choice of spices. Lentil Soup: Yeah, we never thought we would ever write this, but the lentil soup is amazing.

With so many great choices on the menu, it was hard to limit our ‘must eats.’ Even the “Baba Ghanouj” dip was some of the best we’ve had. If you like hummus, try it.

Dates, and other produce at Yaffi Market in West Carrollton

Yaffa Grill is a perfect place to experience a new culture and have your very own Food Adventure. It is a fascinating place for true foodies, and a sampling ground for those with an open mind, who are tired of the “same old thing.” Vegetarians love this place for the flavorful entrees! They even have a kids menu with hot dog, burger and chicken nuggets option.

Yaffa Grill does not have a website yet, or a Facebook page, but that doesn’t mean you can’t get some delicious food. Don’t forget that the West Carrollton location has a market with various hard to find imported groceries from far away lands. Canned goods, baked items, meats, nuts and even dairy products line the shelves. It is definitely worth a visit.

Make sure you get some grub at Yaffa Grill, The Food Adventure Crew cherish it as one of their favorite places in Dayton. We are addicted, and we think you will be too.

Here is something you wont see anywhere else online, the Yaffa Grill Menu —> PAGE 1 PAGE2 PAGE3 PAGE 4

Some of our best photos of the year are in the picture gallery below, so make sure you scroll through them to see all of the dishes that Yaffa Grill has to offer.

What’s almost as good as a freshly grilled Yaffa Kebab? The answer is “liking” Food Adventures on Facebook, by clicking HERE.

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You’re Invited To Fifth Street Brewpub’s 2nd Birthday Bash

June 17, 2014 By Dayton Most Metro Leave a Comment

Fifth Street Brewpub (FSB), the only co-operatively owned brewpub in Dayton, and the fastest growing one in the nation, announced today they will be celebrating their 2^nd birthday on Sunday, June 22 from noon to 11 pm with a huge birthday bash. The event is open to the public and there will be something for everyone, so all are invited to join in the fun.

Board of Directors Member and Communication Director, Laura Hensley, said event attendees can expect a “fun-filled day, complete with live music by FSB favorite local artists Nick Mitchell from 1 – 3 pm and Jonathon Hamilton from 7 – 9 pm. Plus, specialty food! Our very own Executive Chef Liam Hennessy will be preparing exclusive menu items to celebrate the occasion, so you won’t want to miss out on these signature treats. And, back to help us celebrate our birthday with specially-created FSB-themed food truck items just for this occasion are two FSB fan favorite food trucks: Harvest Mobile Cuisine and Bella Sorella” said Hensley. Bella Sorrella will be at the event from 12 – 5 pm and Harvest Mobile Cuisine is scheduled to be at the Birthday Bash from 5 – 9 pm.

Then there’s the beer. General Manager Dave Tickel has quite the line-up for patrons, including: Heavy Seas Cask Ale, Heavy Seas Double Oak, Double Citra Cask Beer, and a wide selection of locally brewed craft beer.

High Spirits Cupcakes also will be back at Fifth Street Brewpub for the party, offering two flavors each of their mini cupcakes, both infused with FSB brewmaster Darren Link’s beer. Get two mini cupcakes for $3

The Birthday Bash also officially welcomes back Sunday operating hours at the brewpub. The brewpub will now be open every Sunday.

Patrons will be able to enjoy everything the brewpub has to offer including twelve great craft beers on tap, a wide selection of red and white wine, and mixed drinks plus signature dishes created by Executive Chef Liam Hennesy.

While Fifth Street Brewpub is co-operatively owned, and has more than 2,500 member-owners, it is open to the public, too. Interested non-members can still join the brewpub at the one-time fee of $125 and own a share of the co-op. For more details visit www.brewpubgifts.com.

Fifth Street Brewpub’s hours of operation are: Monday through Thursday 4 pm to 11 pm, Friday 11 am to midnight, Saturday 11 am to midnight, and Sunday with the kitchen service ending one hour before closing. For more information, call (937) 443-0919.

Warped Wing & Jimmie’s Ladder 11 Team up for Food Adventure Event July 31st

June 12, 2014 By Dayton937 Leave a Comment

Dayton’s own brewery, Warped Wing!

It is time to “GET WARPED” at JIMMIES LADDER 11 in July, with a one-night-only, 5 course Food Adventure ! Mark your calendars for July 31st and get your tickets before they sell out !

Only Food Adventures could help deliver such a night. For the first time ever, Dayton’s own WARPED WING BREWING COMPANY will team with Dayton’s own Ladder 11 for and exclusive event!

For all of you who have always wanted to go on a full blown Food Adventure, here’s your chance!

WHAT FOOD: 5 Course dinner at JIMMIE’s LADDER 11. This meal will feature some special menu items, presented and paired, especially for this night.

WHAT DRINK: 3 beers on tap from Dayton’s WARPED WING BREWING CO. paired with 3 food courses and each attendee gets a Warped Wing souvenir pint glass !

MENU FOR THE NIGHT:

COURSE 1: Jimmie’s Homemade Gumbo

COURSE 2: The Cornerstone Salad paired with Ermal’s Belgian Cream Ale from Warped Wing

COURSE 3: Roast Beef Po’ Boy Sandwich paired with Warped Wing’s Flying Rye Pale Ale

COURSE 4: 10 Ton Pulled Pork Quesadilla’s paired with Warped Wing’s 10 Ton Stout

COURSE 5: Double Chocolate Cupcakes topped with 10 Ton Chocolate Gnache.

Jimmie’s Ladder 11, Five course meal, 1 night only

**** Also a SPECIAL AFTER DINNER KEG TAPPING of a NEW WARPED WING BEER – so fresh, we don’t even know yet what the brew will be! The tapping will feature special drink prices on pints !

You can also expect The Big Ragu to pass out some samples of a favorite Jimmie’s Food Truck item.

WHEN: THURSDAY NIGHT, JULY 31st at 6:30pm

COST: $30 per person (pre-pay only) and that includes the tip !!!! Tickets may only be bought online here. We are expecting another sellout, so get your tickets now !

WHAT ELSE: Door prizes, gift cards, t-shirt giveaways, souvenir pint glass, meet and greet with Jimmie and the Ladder 11 family, and a look at the brand new Jimmie’s food truck with The Big Ragu!

Don’t miss this unique, one-of-a-kind Food Adventure! See you at Jimmie’s in July !!

BUY TICKETS Now– limited seating available, when spots are gone, they are gone !

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Vegan Beer Dinner “Farm to Table”

June 10, 2014 By Dayton Most Metro Leave a Comment

10 ?’s with Fifth Street Brewpub’s Chef Liam Hennessy

June 10, 2014 By Dayton Most Metro Leave a Comment

Fifth Street Brewpub’s Chef Liam Hennessy’s first experience in the restaurant business was working at a Mom and Pop sandwich shop. He started off as a dishwasher but soon moved to busing tables, serving, and eventually helping in the kitchen. Fifth Street Brewpub General Manager Dave Tickel first met Liam while working at TomKatz’s in Springboro. They both moved into other positions, but after 5 years of losing touch, Dave called Liam and offered him the position of head chef. Liam left his job at the Dayton Country Club and is now working hard to create a unique menu at this new co-op brewpub. The chef also has worked at L’Auberge and Thirsty Dog Brewpub.

Experience Chef Liam’s menu at Fifth Street Brewpub located at 1600 East Fifth St, about 4 blocks east of the Oregon District. The pub is open Monday – Thursday 4 pm – 11 pm and Fridays & Saturdays from 11 am – midnight.

1. What is your favorite ingredient to cook with?

Quite simply, animals. I love working with beef.

2. What ingredient do you dread?

Nothing really, I’m not scared of anything. If I don’t know how to use an ingredient, I’ll look it up.

3. What’s your favorite dish to make?

Anything that makes people smile. Coming from the Dayton Country Club, I’ve had to adapt to a different style at the Fifth Street Brewpub. A lot of menu items here are broken-down fine dining, the Cuban sandwich for example. It’s not on the menu, but we feature it from time to time. There is actually an email list that goes out to certain die-hard fans of that sandwich telling them when it will be served next.

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Enchurrito, rice, chicken, corn, peppers and cheese rolled in a flour tortilla, topped with a green chile sauce, and a cumin sour cream.

4. What’s your favorite pig out food?

I grew up with peanut butter crackers, the ones that come in the pack of 6. Those with a glass of milk at the end of the day are great.

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

My wife and I just had kids, so it is hard to find time to go out. But when we do, we like to eat local. Bonefish is one of our favorites.

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

Stop watching the food network; it glorifies food and creates very high expectations. Just keep it simple, try not to combine too many flavors.

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

I would invite my grandparents and great-grandparents. They never had the chance to see this side of me.

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

Chris from TomKatz’s; we have remained great friends over the years. And the Sycamore Creek Country Club. That’s where my skills and ideas were refined.

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

Watch my kids! Or sometimes go golfing if I get the chance.

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

Lucky Break: Working at the country club was my biggest break. I was a sous-chef at the time, and the GM recognized that I was doing most of the work. He saw my ability and potential, and offered me the position of head chef.

Disaster: This also happened while I was working at the country club. We were hosting a wedding for 150 people, but there was a storm the night before and all of the power went out. So we didn’t have any light, gas, electricity, so obviously we had a huge problem. We contacted the bride and explained the situation, and she wanted to continue with the wedding as planned. We had to adapt by using outside grills to make a meal for 150 guests. It turned out to be a success; the guests were understanding and loved the improvised menu.

This Chef 10?’s article was put together by UD students in Professor Rebecca P. Blust’s UD Engineering Project Management class. Our four member team , Gracelyn Key, Sushmitha Rayinadi, Emily Strobach and Daniel Williams spent the semester learning how to meet with a client (DMM) define the project, put a plan together and execute it. This is the fourth of 9 Chef interviews they presented to us as their class project. To read the first two interviews please see below:

10 ?’s with Chef Trish Miles of C’est Cheese

10 ?’s with Chef Narendar Thakkar of Namaste India

10 ?’s with Chef Lisa Perdomo of Arepas & Co

Warped Wing Introduces Mr Mean Imperial IPA

June 9, 2014 By Dayton Most Metro Leave a Comment

Join Warped Wing Brewing Company this Thursday in the Tasting Room as they tap their newest limited release Mr Mean Imperial IPA.

Mr Mean is inspired by 13th album recorded by The Ohio Players. The Ohio Players were an American funk and R&B band, most popular in the 70’s. The band formed in Dayton, O in 1959 as the Ohio Untouchables. In 1977 the band was at the height of its popularity when actor Fred Williamson asked them to create music for Mr Mean, a movie he was writing and directing. Mr Mean was also the first time the entire band was featured on the cover posing with their model.

This Mean ass IPA is pale orange with copper highlights and has a funk load of Amarillo and Centennial hops providing citrus and fruity aromas and a very bitter finish. The malt character is slightly bready/nutty with a dry finish. At 9% ABV and 96 IBU’s this beer will keep your inner soul groovin’ with every sip!

As an added treat they will have Colemine Records in the house dropping some funky 45’s for your listening pleasure. Tapping Party kicks off at 5:00….see you then!

New Vendors Opening at 2nd Street Market

June 6, 2014 By Dayton937 Leave a Comment

This Saturday, June 7, the popular traditional outdoor farmers market officially opens at the 2^nd Street Market, 600 E. Second St. in downtown Dayton. Six produce vendor and one prepared foods vendor will join the more than 40 year-round indoor vendors to provide shoppers with even more options to purchase locally grown food. The outdoor vendors that will be at the Market this Saturday are:

• Garber Farms Mile Creek Farm (organic)

• Gypsy Chick Farm • Maple Run Farm

• Hungry Toad Farm (organic) • Shady Grove Farms

• Keiko’s Kettle Corn

In addition, three new Saturday-only vendors will join the 2nd Street Market mix:

• Grassroots Bison Ranch, located in New Paris, will sell grass-fed bison starting June 14. Grassroots Bison Ranch will offer individual cuts, including New York strips, ribeyes and tenderloins, along with ground bison.

• Oaked & Smoked will sell its packaged, frozen smoked salmon at the market starting June 7.

• Simply Sweet will produce handmade ice cream on site on Saturdays beginning June 7.

Other vendors may join the indoor and outdoor mix during the summer season. Visit the website or follow the 2nd Street Market on Facebook for updates. The 2nd Street Market is open Thursday and Friday from 11 a.m. to 3 p.m. and Saturday from 8 a.m. to 3 p.m. The 2nd Street Market was been named the Best Farmers Market on the 2014 Best of Ohio Readers’ Ballot from Ohio Magazine. The list of winners was generated by votes cast by Ohio Magazine’s website visitors this past fall.

“The 2nd Street Market helps Five Rivers MetroParks serve as the region’s conservation leader by providing our community convenient access to local food, which is less taxing on the environment and often healthier,” said Market Manager Jimmy Harless. “These new vendors will give our customers even more options for stocking their kitchens with locally grown and produced food. Many people know the 2nd Street Market is a great place to grab lunch and shop for gift, household, food and other items — and they are having a positive impact on our region’s natural heritage at the same time.”

Learn more about the 2nd Street Market at metroparks.org/localfood.

In Praise of Session Beers for Summer

June 5, 2014 By Dayton937 Leave a Comment

We are officially past what I like to think of as “Big Beer Season” – winter through early spring – which brings us higher ABV brews such as winter warmers, imperial stouts, bourbon barrel-aged beers, imperial IPAs, and doppelbocks, to name some of the more prominent suspects. I certainly enjoyed my fair share of these, but now that summer weather has arrived, I find lighter beers (both in substance and alcohol content) to be more suitable. Enter the session beer.

An ABV level of 5% or less is a general guideline for defining a session beer. A session beer is perfect for those times when you want to enjoy several beers without feeling too full or having your senses dulled. While many of the available mainstream lagers meet this threshold for alcohol and can actually be pretty refreshing when nice & cold, they obviously are also lighter in flavor and are all very similar. But, since we craft beer drinkers appreciate flavor and variety, it’s good to know that there are other options.

Some traditional styles that fit the bill include kölsch, pilsner (Czech or German styles), Bavarian weizen/weissbier, Belgian wit and English mild. These can check in at under 5% ABV while still offering plenty of flavor. More and more craft brewers are making excellent interpretations of these styles. Ah, but even better, American brewers have really started to catch on to this need and demand for session beers and, in typical US fashion, this has involved stretching the boundaries of an existing beer style. Enter the “session IPA” which is somewhat of an oxymoron since traditional IPAs are brewed to slightly higher ABV levels. The session IPA dials that back below a typical craft brew, yet retains a generous hopping level. Pure genius, if you ask me.

So, here’s to enjoying some tasty yet lighter beers this summer. Get your session on!

by Bill Lau of potablepastime.wordpress.com
Courtesy of The Brew News

Father & Son Launch Artisan Smoked Salmon Business

June 4, 2014 By Lisa Grigsby 2 Comments

Martin Davis Jr. and his son Martin Davis III weren’t always smoked salmon experts. In fact , Martin Jur. holds a PhD in computer science. Martin III is a LEED certified professional, trained in architectural engineering. Both men have spent the past few years consulting in the computer and web development industries. So how do two detail oriented, tech-professionals decide to launch a business in the food industry? As with many entrepreneurs, they’d come to that point in their lives where they felt the need to find their passion.

Martin Jr. had reached that point in a man’s career where he might choose to spend time rocking on his back porch or
launch into a second career. One evening, he and his son were discussing his next move and Martin III asked the big-daddy
question: “Dad, what makes you truly happy?” Because isn’t that what we all really want?
For this father and son team, memories of family trips to Alaska, fishing trips and of back-yard smoking of the river’s bounty
answered the question for both men. Martin Jr. had been smoking salmon for nearly 20 years on the family’s back porch.
He loved tinkering with the level of salt and sweetness in the brine and experimenting with the material to produce just the
right flavor in the smoke. Friends and family raved about the final product and he frequently heard the words, “you could sell that!”

Martin III had spent time working as engineering tech for the National Park Service in Alaska. While there, he met men who studied the spawning patterns of Sockeye salmon and became enthralled with the attention the state gave to sustainability of the species. Martin III still makes annual trips to the 49th state to fish the Kenai and Kasilof Rivers. Although life led father and son toward technical careers, it was a tenacious Alaskan fish that truly held their heart.

Perfecting the Martin x Martin Original Smoked Sockeye Salmon recipe took 20 years. They weren’t in a hurry.
“Production volume is for the big, sterile commercial facilities,” says Martin Jr. What’s important to them is the creation of a quality product that reflects their love of wild Sockeye Salmon and the integrity of their family name. Their goal is to produce a delicious smoked salmon for folks throughout the country who appreciate artisan quality.

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Martin x Martin Smokery brines their salmon in a carefully managed, all natural mixture that has a much lower salt content than most of the similar commercially available products. This allows them to produce a product that features the taste of the delicious salmon itself, without its being overpowered by the brine. Their recipe makes a more versatile product and is a healthier alternative to most of the commercial competitors. “Smoked Salmon has long been a “special feature” on holiday and special event tables,” says Martin Davis Jr., patriarch and recipe developer of the family duo. “We believe our unique low-salt, hot-smoked recipe has the potential to elevate smoked salmon from the occasional buffet to the every day.”

I had a chance to personally meet these guys and try their salmon when they participated in Fleurs et Vin last month, where they were a huge hit! Martin x Martin Artisan Smoked Sockeye Salmon’s original recipe is now available for sale to the public and at wholesale pricing to those in the food service industry via their online storefront at www.martinsmokery.com. For additional information about Martin x Martin Artisan smoked Salmon, contact Martin x Martin Smokery at 937-234-7281 or at [email protected].

Cold Brew Now On Tap At Ghostlight Coffee

June 3, 2014 By Lisa Grigsby 1 Comment

This morning South Park’s Ghostlight Coffee becomes the first Dayton beanery to put cold-brew coffee on draft. A concept borrowed from the bar rooms, the tap injection of nitrous oxide that gives beer a smoother, creamier feel (as opposed to typical carbonation which adds fizz and bubbles) and apparently it does the same for coffee.

A growing trend, started in Seattle, Ghostlight owner Shane Anderson shares he’s “the 2nd Ohio location to bring in a kegerator to offer the Cold Brew, which comes out like a Guinness. It’s going to take a little time to get the brew exactly right, but we’re excited to introduce this concept. Down the road I’m looking forward to experimenting with ciders and more.” In a town that’s welcomed the microbreweries with open arms, coffee from a tap just seems a natural! Just think about it, you can grab a growler of coffee for the morning and then a locally made IPA for an early evening treat.

Here’s a California coffee shops explanation of the process:

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Racquet Club Hosts Charity Beer Tasting Ticket Contest

June 2, 2014 By Lisa Grigsby 1 Comment

The Dayton Racquet Club plays host to an evening of beer tasting this Wed night from 6-9pm with their Hops for Hope Benefit.

Enjoy 30 craft beers from some of the finest breweries representing the Miami Valley paired with sumptuous bites prepared by Executive Chef Joe Fish. Food pairing will be matched with each style or beer. Live entertainment and several area golf course packages will be available for bidding on during our auction, so come snap up a great deal on golf at one of our local courses. Tickets run $35 per person.

Complimentary parking is available in the Kettering Tower Parking Garage. Bring your parking ticket up to the club for validation. Smart Casual Attire.

Net proceeds raised during this Charity Classic event will be allocated evenly to Artemis Center – Dayton’s Domestic Violence Resource Agency, Augie’s Quest at the ALS Therapy Development Institute (ALS TDI), and Employee Partner Care Foundation (E.P.C.F.). All registration fees will be collected by ALS TDI and distributed to the other two charities. Buy tickets online to avoid a line at the door.

DMM Ticket Contest: We’ve got a pair of tickets to give away, so just give us a like, fill out the form below and a reason you should be our winner in the comments below. We’ll randomly pick a winner Tues. [form 55 “DMM Contest Entry – Generic”]

Hot House! Local Chef Heats Things Up With New Sriracha Sauce

May 30, 2014 By Dayton937 2 Comments

Dayton Chef LeeAnne House, with her Housemade Sriracha Sauce !

We’ve got the boss with the hot sauce right here! Want to heat up your Food Adventures at home? Then look no further.

Local chef, our own LeeAnne House has made her mark in the kitchens of upscale area restaurants. Now she is out on her own, with a new company called Housemade. Her first bottled product is a popular one, called Housemade Sriracha Sauce. She started experimenting with new sauces in her apartment kitchen and the batches grew, and so did the demand. Now she has taken her saucy self corporate.

Believe it or not, sriracha is a style of sauce, and not a brand name. We are all familiar with that plastic bottle with the rooster and green spout. This gives that sauce a kick in the pants.

HERE’S THE SKINNY:

— LeeAnne grew up in the food industry. Her parents at one time owned various restaurants like Lincoln Park Grille, Oregon Express, and others. LeeAnne worked her way up from bussing tables to chief hottie.

Bottles of Housemade Sriracha, Ready to be Labeled

— The sauce took a year and a half to perfect. Originally home cooked and home produced, she is now off to the big time with the same, natural recipe. Food Adventures have been trying her home batch sriracha sauces for months, so we are especially happy to see her recent success.

— This sauce won 1st prize in the 2014 Louisiana Cajun Hot Sauce Festival, for the best specialty chili sauce, and is being blogged about nationally from California to Nashville. Foodies and Food Adventurers agree, it’s fantastic!

— A bottle of this sauce goes a long way, good thing there is a 2 year shelf life.

WHY IS THIS SAUCE A MUST EAT?

— FLAVOR: That is the most important thing, right? Not just heat for the sake of heat, but good flavor is what a sauce is all about. Housemade Sriracha is sweeter, hotter and meaner than the sriracha you are used to. There is a good amount of tang and zing to get your tastebuds rolling.

— ALL PEPPERS in this sauce are Thai Chili Peppers, and the sauce has NO STEMS. This is huge, because most mass produced sauces have stems ground into them, thereby changing the flavor of the sauce. Housemade keeps the flavor truer to the pepper itself with the tedious process of stem removal.

— NATURAL INGREDIENTS: We wont give away the recipe, just read the side of the label for the natural ingredients. Did we mention it is vegan and gluten-free ?

— LOCALLY MADE – Whenever possible local ingredients are used, local farmers, and the sauce is assembled from Dayton to Chillicothe. Hello, support local, buy local. Expect different sauces from Housemade in the future !

The Big Ragu knows you can get Housemade Sriracha at Foremost Seafood

The Big Ragu knows where to get Housemade Sriracha, and now, you do too !

The Big Ragu loves the sauce on chili, shrimp, wings and anything mexican (nachos, tacos, tortas, burritos and sopes).

LITE BITES: Try the sriracha on egg white omelettes, roasted veggies, homemade vegetable soups, and quinoa.

Housemade Sriracha Sauce has made its way into local restaurants and has been appearing on specials at Lily’s Bistro, and pizzas at Oregon Express to name a couple. We expect more locally owned restaurants to follow this trend. In fact, the demand has been so good, that a second batch has already gone into production.

WHERE CAN YOU BUY THE BOTTLES OF HOUSEMADE SRIRACHA?

— Arrow Wine & Spirits

— Clash Consignments

— Eclectic Essentials

— Foremost Seafood

— Healthy Alternative Markets

— The Spice Rack

— Yankee Street Market

In more ways than one, it is the hottest product in Dayton. Housemade Sriracha, we love you, you hot thang you ….

Speaking of hotness, check out Food Adventures on Facebook and “like” them HERE

Also, see more of LeeAnne and her hot sauce in the photo gallery below!

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10 ?’s with Chef Lisa Perdomo of Arepas & Co

May 30, 2014 By Dayton Most Metro 1 Comment

Chef Lisa Perdomo is a Kettering native who received her undergraduate degree in business and her graduate M.B.A. from the University of Dayton. She is married to Mr. Perdomo, who is a native from Columbia, who received an engineering management degree from the University of Dayton. The UD Flyer couple runs and owns Arepas & Co which serves a type of Americanized Columbian cuisine. Her food is flavorful, fresh and fast.

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Arepas & Co is located at 1122 E Dorothy Ln in Kettering.

Initially out of college Lisa worked for the University of Dayton for 10 years. Afterward she had a coffee shop in Cincinnati, but decided the commute was a bit too much and ended up bringing contacts together in order to become a vendor at the 2^nd Street Market in downtown Dayton as Arepas & Co. The vendor stand took off at the market and Lisa found her business having a tremendous amount of success with visitors. To anyone who is timid about trying Columbian cuisine she is more than happy to educate and encourage the food she has grown to love.

With the success at the 2^nd Street Market Lisa and her husband were able to open their second location here in Dayton. Be sure when you visit to look for the Red House, that sits back from the road behind the Sherwood Florist. The restaurant serves as a great environment for a great meal.

Be sure to visit Arepas & Co. on Facebook for more info.

1. What is your favorite ingredient to cook with?

Fresh Cilantro… Fish and Cilantro = awesome!

Fresh and tasty Pollo Guisado and more waiting for you!

2. What ingredient do you dread?

I love to cook and don’t have a definitive dreaded ingredient, but if I had to choose I would say extremely hot spicy peppers. In particular the hot peppers used to prepare her El Scorcho (Pique) homemade sauce. Wow… Hot!

3. What’s your favorite dish to make?

Pollo Guisado! It is a braised chicken thigh slowly cooked with carrots, bell peppers, and green beans. Served with rice and fried plantains. It’s delicious.

4. What’s your favorite pig out food?

I loves Reece’s peanut butter cups. There is just something about that chocolate and peanut butter duo that hits the spot.

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

I love going to O’Charley’s with my 3 boys and husband. I also like going to Logan’s Roadhouses and Carvers in Centerville

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“Party in your Mouth” Mazorca! Sweet corn, seasoned beans, chips, cheese, homemade sauces! Magic!

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

Always have patience. Don’t ever get discouraged from any advice or critiques and always welcome and appreciate feedback.

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

Gordon Ramsay for his brutal honesty

Gabriel Marquez to recite beautiful poetry during the meal

A recent president. Possibly Barack Obama. Just so they can see how hard local businesses work

My husband so he can introduce guests to the Columbian culture and so he can keep our guest entertained. He’s a good talker.

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

Julia Child because who doesn’t.

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

I enjoy going hiking in Yellow Springs and watching television with my boys. Overall I just likes to spend some time offline.

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

Lisa shared stories of times when she cooked in a kitchen without a necessity such as gas, electric or water. She expressed it always makes for an interesting situation.

This Chef 10?’s article was put together by UD students in Professor Rebecca P. Blust’s UD Engineering Project Management class. Our four member team , Gracelyn Key, Sushmitha Rayinadi, Emily Strobach and Daniel Williams spent the semester learning how to meet with a client (DMM) define the project, put a plan together and execute it. This is the third of 9 Chef interviews they presented to us as their class project. To read the first two interviews please see below:

10 ?’s with Chef Trish Miles of C’est Cheese

10 ?’s with Chef Narendar Thakkar of Namaste India

Food Trucks Out In Force This Weekend

May 29, 2014 By Lisa Grigsby Leave a Comment

Last summer the food truck rallies were a regular thing downtown, this summer they are spreading out all over the region. And while we’ve lost a few of last years popular trucks – both Fressa and Ringo’s North Star Mobile have left the business- we’ve seen even more new trucks join the mobile food business, like Lilia’s Outside Cafe , Voodoo Taco Company and Flour Power Pizza.

Food trucks have become beloved additions to the region’s dining scene, with the power to add vibrancy and traffic to an area with just a few Facebook posts. ZombieDogz is the reigning king of attraction in the mobile food world, Harvest Mobile Cuisine seems to hold the road dog crown, with the most appearances around town. The emergence of local taprooms have proved a popular partnership for those looking for a bite to eat with their beers and Courthouse Square downtown, plays host to foodtruck lunches Monday – Friday. However, due to the nature of their businesses, it’s sometimes hard to know where you’ll find a truck on any givien day. Our Food Truck Finder Calendar keeps track of a majority of the area’s food truck fleet, so go ahead, bookmark it for when you have a craving.

This Friday for lunch, the trucks will head to Riverside, hoping to attract the attention of workers of the region’s largest employer, WPAFB. The rally will be outside the gates, and picnic tables and portable restrooms are being brought in to make the empty lot across from the base into a temporary food pod.

Trucks expected to participate are: Go Cupcake, Cheeky Meat Pies, Pa’s Pork, The Shakery Juice Bar, Flour Power Pizza, Hunger Paynes, Porkey’s Smokehouse, D Fish and D Chicken, Lilia Cafe, East Coast Eatz, El Meson Express, Paranormal Concessions, and Dayton Urban BBQ

And this Saturday the Crestwood Swim Club in Kettering will host a Picnic in the Park from 1-5pm. They are promising “fantastic food with many adjacent amenities for the whole family to enjoy!” Expected participants include: Flour Power Pizza, G’s Cue BBQ, Go Cupcake, Harvest Mobile Cuisine, Hunger Paynes Food Truck, and The Shakery Juice Bar.

If you’d like more information, or would like to enquire about booking a food truck, check out the Dayton Food Truck Association or check the DMM List of FoodTrucks. If you know of a truck we don’t have on our list, please leave us a comment below.

Firehouse Subs 2nd Location Now Open in Oakwood

May 28, 2014 By Lisa Grigsby Leave a Comment

The ribbon cutting was this morning and now Seth Grusenmeyer and his father David have opened their second Firehouse Subs franchise in the new strip center at the corner of Brown Street and Irving Avenue in Oakwood. This brand new strip center, developed by T.R. Routsong, currently houses a Saxby’s Coffee with a drive-thru, an Orange Leaf Yogurt under construction and a vapor electronic cigarette store that will be the final tenant in the four unit building. T.R. admits it’s taken a while to get the center open due to all the zoning issues, but shares that he’s “excited to have Seth & David operating a business that will be such a great addition to the community.” The opening of Firehouse Subs has created over 30 new jobs, mainly filled by young adults.

The Jacksonville, Florida based Firehouse is known for specializing in hot subs with large portions of premium meats and Sargento cheeses, “steamed” hot and placed atop fresh produce on a toasted sub roll. With over 16 sandwiches that average about $6 on the menu, and the option to create your own, theirs something for everyone. Salads and an award winning chili round out the menu.

Seth, who admits an addiction to hot sauce, shared that the chain is the largest user of Datil peppers in the country, and they sell their signature Captain Sorensen’s Datil Pepper Hot Sauce to compliment their subs. But don’t worry if that’s not the sauce for you, each of their stores features a variety of hot sauces, rated for heat, for their customers.

Firehouse Subs also offers catering with sub and salad platters available as well as box lunches available for groups of 10 or more.

Seth and his father, who is a retired fire fighter, had talked about starting a food business together and the firefighter theme, great menu and commitment to the community Firehouse Subs has just spoke to them.

The Firehouse Subs Public Safety Foundation is dedicated to improving the life-saving capabilities of first responders and public safety organizations in communities served by Firehouse Subs by providing funding, resources and support. The eatery raises money for their foundation with:

In-restaurant Donation Canisters – Drop your spare change into the acrylic donation canister between the registers at any Firehouse Subs restaurant.

Round Up – “Round Up” your credit card or cash purchase to the nearest dollar every time you visit a Firehouse Subs.

Pickle Buckets – Purchase a recycled five-gallon pickle bucket for only $2 each. All proceeds benefit Firehouse Subs Public Safety Foundation. Use the pickle buckets for painting, gardening, washing the car, or anything else you can think of.