Dayton Dining

Beer & Bourbon -Matches Made At The Century Bar

May 28, 2014 By Lisa Grigsby Leave a Comment

The idea of a beer and a shot aren’t new, but as the craft beer movement is expanding the flavor profiles of beer available in the Miami Valley and with the expertise of the staff and the abundance of bourbons on the shelf at The Century Bar, it just seems inevitable that the bar has been raised on the concept. So when Warped Wing Brewing Company and The Century announced a paring event for this Saturday, May 31st, I knew it would be something special. So when Joe invited me to attend the pairing meeting, I was pretty excited.

Joe Head and Tim Fry from The Century and Head Brewmaster John Haggerty, Sales & Marketing Manager Nick Bowman and assistant brewmaster Jeff Fortney of Warped Wing (pictured left to right)showed up at the bar for the planning session full of ideas. They all agreed on a working theory of starting with the beers- lightest to heaviest and then finding the most complimentary bourbon to pair with it. I know everyone thinks that would be an easy job, but with the tasting, discussion about finish, mouth taste and complimentary vs. contrasting flavors, I realized that this was real work. Were flavors that blended better than opposite tastes? Did a too strong bourbon wash out the spice in a beer? “The power of the pairing can calm down an IPA and give it a creamy mouth feel,” observed Joe Head after one potential pairing. At one point, there were over 30 glasses on the bar and it was pretty confusing trying to keep up what was in each glass.

I could only stick around for an hour and so I’m not sure what the final pairings will be, but the beers to be featured start with a brand new Warped Wing release – Catfight- a Belgian Saison, followed by Flyin’Rye, – a rye IPA, Gypsy Queen, a Chile Beer and 10 Ton – an Oatmeal Stout. The bourbons won’t be announced in advance, so you’ll have to make a reservation for the Sat 4-6pm event to find out what they are. It’s a true bargain at $25, and includes four 4oz beer and 1 oz bourbon duo’s served up with a good deal of background from some of the most knowledgable bartenders and beer aficionado’s this town has to offer. There are only 50 tickets available and about 1/2 of those have been sold already. Call The Century at 223-3382 or stop by to reserve your seat.

And just from the flow of conversations and chemistry that was evident between these men that take their drinking seriously, you can be sure that this won’t be the only partnership between Warped Wing and The Century.

Update: The event was a sell out!

Rock n Green Tomato Festival to Feature Pie Baking Contest !

May 25, 2014 By Dayton937 4 Comments

Green Tomato Pie – Can you make the best one?

Calling all bakers!! Miamisburg needs you. Saturday June 14th is the 4th Annual Rock N Green Tomato Festival. One of the features is a “GREEN TOMATO PIE CONTEST.”

Can you bake the best pie? Do you have what it takes? Can you be the champ? Prizes will include 1st, 2nd and 3rd place trophies. Register and prove you have the skills to make the most delicious pie of them all!

The judges for this contest are the only locals with mouths big enough to fit the bill, Chef House, Hungry Jax and Big Ragu from Food Adventures !

***TO ENTER THE BAKING CONTEST, Fill out and send in this form by June 11th ! —> click here for form

You have to register by June 11th, then bring your pie to Ron’s Pizza house at 5:30pm on June 14th. The contest begins at 6pm. Ron’s will keep your pie warm or cold for you at your direction. The Food Adventures Crew are serious eaters, and are sure to have their taste buds tuned up and ready for the test … Are you kitchen savvy enough to win? Then get your oven mitts, pie crusts, and baking pans ready for this Green Tomato Pie Baking Contest. But most of all, you have to sign up !

Green Tomato Pizza? It was Delicious !

This event promises to be a festive Food Adventure at Miamisburg’s Riverfront Park!

The Rock N Green Tomato Festival is relatively new, but has picked up a loyal following in 4 short years.

This cozy festival is a blast and a MUST EAT on your summer list of festivities. It is a friendly, fun atmosphere with plenty of food and drink. Speaking of which..

We also have a side contest*** WANT TO WIN DINNER with THE FOOD ADVENTURE CREW at the Rock n Green Tomato Festival for you and a friend? Then comment on the story below and tell us why you deserve it! One winner will be chosen at random, and they may bring a guest and meet us at the festival at 4pm. It looks like Hamburger Wagon Burgers and Ron’s Pizzas are on the menu ! You cant beat a free dinner for you and a pal with 2 original Dayton Food Adventurers!

We love the Fried Green Tomatoes at the festival

*******FESTIVAL INFO*******

WHAT: ROCK N GREEN TOMATO FESTIVAL

WHEN: SATURDAY JUNE 14th from Noon – 11pm

WHERE: Downtown Miamisburg, next to Ron’s Pizza At Riverfront Park

WHAT ELSE:

— CORNHOLE TOURNAMENT $250 to winner – click here to enter –

— LIVE MUSIC from Noon – 11pm – schedule of bands here –

This Hamburger Wagon Burger didn’t last long on our plate

— 5k RUN/WALK at 10am – click here to register –

— FOOD AND MERCHANDISE VENDORS – -want to be a vendor? CLICK HERE –

— HAMBURGER EATING CONTEST

— KIDS GAMES and BOUNCY CASTLE

— HULA HOOP CONTEST

— JITTERBUG CONTEST

*****For all the event info visit: www.rockngreentomato.com/ *****

The Food Adventures Crew will see you there ! Don’t forget to comment on this article for a chance to win dinner with them the night of the festival !

Browse through our Food Adventure photo gallery below from past 3 years of “Rock n Green Tomato Festivals.” Also, “like” Food Adventures on Facebook by clicking HERE !

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Olive, an Urban Dive Wins National Grant

May 23, 2014 By Dayton Most Metro Leave a Comment

The Hobart Center for Foodservice Sustainability (HCFS) awarded its annual $5,000 grant to Olive, an Urban Dive in Dayton, Ohio, in recognition of the restaurant’s unwavering commitment to foodservice sustainability initiatives and the Dayton community. Olive’s impressive commitments to sustainability include: investing in equipment to reduce energy and water use, focusing on recycling, composting and cross utilizing ingredients to greatly reduce daily trash and food waste yields, and managing their own farm, as well as, relationships with over 50 local farmers for a true Farm-‐to-‐Fork program. This marks the seventh year for the HCFS grant, which is awarded to a business or organization judged to have the best-‐executed foodservice sustainability project.

“It is rare to find management and staff equally committed to their goal of providing high quality food following sustainable practices,” said Richard Young, Senior Engineer and Director of Education for PG&E Food Service Technology Center, and HCFS fellow. “At Olive, this is the norm. The owner practices what she preaches, and as a result, all of the staff have completely bought in. Not only are they limiting their impact on the environment, they are building into the local economy.”

Olive’s owner, Kimberly, leased the old Wympee Burger diner in downtown Dayton, OH, after its 72 years of operating as a greasy burger joint were over. She and her friends and family gutted the entire building by hand, replacing all mechanicals, interior walls, putting new HVAC equipment on the roof to make room for an ADA compliant bathroom, even excavating the entire floor in the kitchen to eliminate floor drains that had led to the rain water run-‐off sewers without anyone realizing since the building’s construction in 1938.

“We did everything we could to save labor and financial resources, while recycling and responsibly scrapping original materials and finding creative re-‐use for others,” said Kimberly Collett, owner of Olive. “The counter is made of wood from a tree my grandfather cut down 60 years ago, and we cut used bottles to make light shades. We even made our own tables out of poplar leftover from a wood auction, installed the cork flooring, and made our own ceiling tiles.”

Not only does this mindset pay dividends in fantastic culinary creations, after two years of being open, Olive was completely debt-‐free, a rare achievement in the restaurant industry. Another huge accomplishment – Olive’s commitment to recycling and cross utilizing natural ingredients and composting means they only throw away 6-‐14 pounds of waste per day. The commitment to sustainability is not without challenges, but the staff and chefs at Olive take it all in stride and embrace the unique opportunity to create new specials daily, with whatever they are able to source locally.

“We are given a lot of freedoms that most commercial kitchens do not experience,” said David Kerg, chef. “Olive is a chef’s playground!” “This is a one-‐in-‐a-‐million business,” said team member Sandy Bowden. “we enjoy telling people about it. It is so satisfying to make people happy and to see their eyebrows go up when they taste something. Serving people a great product is very rewarding for us.” Kimberly Collett, Olive owner, will serve as an HCFS Fellow for 2014/2015 and assist in selecting next year’s HCFS grant recipient.

Join Chef Margot to Celebrate Salar’s First Anniversary!

May 23, 2014 By Lisa Grigsby Leave a Comment

From Burgundy, with Love – National Chardonnay Day

May 22, 2014 By Brian Petro Leave a Comment

Bottles of wine from France and California

A sampling of the wines from the 1976 Paris Wine Tasting.

Steven Spurrier did not set out to send the wine world into a great upheaval. He was an advocate of French wine, and always looking for ways to further that belief. He was so confident of the superiority of his beloved wines that he arranged a blind tasting versus the wines of California to prove it. Paris was selected as the site (of course), and judges from all over the country were brought in for the event. The Paris Wine Tasting was going to prove once and for all that French wine was superior to all other comers. The year was 1976, the same year the United States was celebrating its bicentennial. Little did anyone know at the time that the U.S. was going to cause another major upheaval in a major European power during that anniversary.

Chardonnay was the white wine of choice for both countries; the French brought in a Bordeaux for the red, and the U.S. offered a Cabernet Sauvignon. There was so little doubt in the outcome, France sent no media. TIME magazine was the only press that attended the event. In a decision that stunned everyone in the wine world, the wines in the United States were declared the best across the board.

The Judgment of Paris launched California wines into the spotlight, Chardonnay being thrust straight to the forefront. But Chardonnay had a well-deserved reputation in the wine industry for centuries before that. No one is sure when or how this flexible grape came into being. The most popular theory is that the Romans brought the Gouais blanc variety of grapes to Gaul as they marched through Europe. The grapes started to cross breed with the native Pinot grapes, and the Chardonnay grape was born. In its European home it was used to create white Burgundy wine, seen as one of the finest white wines in the world. There was a blend of the soil, the flexibility of the grape, and the oak it was kept in that develop rich and complex flavors. It is also one of the three grapes (with Pinot noir or Pinot Meunier) that are commonly used in champagne production. Chardonnay vines love chalk, clay, and limestone soils the best, one reason it flourished in the Burgundy region. The vine also travels well, making it the second most popular white wine grape in the world, and fifth of all wine grapes.

Chardonnay grapes, just waiting to be plucked.

Planting Chardonnay grapes in your vineyard is almost a rite of passage; it is a relatively easy grape to grow. It also is not picky about where it grows, taking root all over the world. It buds early in the spring, but the right techniques can delay the budding for warmer weather to keep the grape’s acidity. The quick ripening does not have to be delayed, making it perfect for a short growing season. Cooler regions, like northern California and New York, are also ideal. The grapes do not ripen as quickly, allowing them to stay on the vine longer to develop some flavor. That is the one small drawback of this super grape. On its own, it does not have much flavor. It is completely dependent on two things: the soil it is grown in (or terroir) and oaking the wine (storing it in oak barrels). This means that the vintner has a big opportunity to implant their own mark on it. They have choices on if they want to put in oak (imparting vanilla and caramel flavors) and where to grow it. If they do not use oak barrels to mature the wine, they will use stainless steel columns. The stainless steel adds nothing, so the flavors of the soil are more pronounced. Cooler climates will impart fruit notes like apple or pear, while warmer climates can add tropical mango and pineapple flavors. The vintner can also choose to put the wine through malolactic fermentation. This changes malic acid to lactic acid, adding a butteriness to the wine. The charm and popularity of Chardonnay comes from the malleability of the flavor profile. This wide spectrum of flavors means that it can go well with any dish, from savory to sweet, if you select the proper wine.

Golden, dry, and delicious.

It is not all sunshine and spring breezes for this widely loved wine. Talking about Chardonnay with some friends, one of them called it “the McDonalds of wines”. Much like McDonalds, and to the chagrin of many wine drinkers, Chardonnay is global. It is sturdy, easy to grow, and very profitable. With so much of it planted all over the world, it is very common as well. It lacks a distinction that a Chablis, made of the same grape, enjoys. The lack of flavor in the grape also means that it can be overpowered by strong flavors, especially when it is left in the oak too long. It has also been popular for a very long time, so it is associated with older wine drinkers. And no one wants to be drinking what their parents drank.

The Judgment of Paris opened the floodgates for Chardonnay all over the world. The tête-à-tête match in 1976 was not a random event; every competition between France and the United States afterwards has had similar results. The celebration and overall continued popularity of this dry, impressionable wine resulted in the creation of National Chardonnay Day in 2009. The actual day it is celebrated on, much like the wine it celebrates, is still malleable. It is near the last week of May, but various sites have it being honored on the 22^nd or 23^rd. It has also been enjoyed some years as late as May 26^th. Of course, enjoying Chardonnay on all of those days is just as acceptable. Head to Arrow Wine, Rumbleseat Wine, The Wine Gallery, or any of the many wine merchants in Dayton and pick up a bottle or two to enjoy with friends. If you have any suggestions, we’d love to hear them in the comments below or on Facebook! Now, who has the wine key?

The Gypsy Queen Comes To Warped Wing

May 21, 2014 By Lisa Grigsby Leave a Comment

Warped Wing Brewery releases their newest limited release beer, Gypsy Queen on Thurs, May 2nd at 5pm. . This unique ale is reddish-brown in color and has a mildly smoky finish with medium body and caramel malt highlights. The hop character is very mild with just enough bitterness to balance the beer. Made with Ancho and Serrano chiles which provide an aroma of peppers and a mild heat index which builds as you drink the beer.

This beer was inspired by Dayton’s early history of Gypsy culture that originated with King Levi Mosley and his wife Queen Matilda Joles Stanley. Queen Matilda was well known for telling fortunes and had remarkable powers as a mesmerist. Once again Warped Wing has tapped local artist Amy Kollar Anderson to create the art and many of you may recognize Clash Consignment ownerMary Kathryn Burnside as the model.. This beer will keep your taste buds wandering with it’s unique combination of flavors but in the end you’ll keep coming back home for that mild heat that builds throughout! A truly perfect beer to kickoff the grilling season!!

10 ?’s with Chef Narendar Thakkar of Namaste India

May 19, 2014 By Dayton Most Metro Leave a Comment

Chef Narendar Thakkar moved to the U.S. when he was young gentleman in his twenties. For approximately 24 years he worked and managed a Dunkin Donuts. The past 5 years he has been the master mind of Namaste India creating the cooking foundation needed for an authentic Indian cuisine. He reads the customers mind and listens to what he or she likes. With that information he will adapt the cuisine accordingly and make a tasty meal. He shared that his customers always ask for a to-go box because they want to enjoy every last bite.

Namaste India is a family owned restaurant looked over by both his son and himself. His son works in the medical field Monday thru Friday and he looks after the restaurant in his free time. The atmosphere of the restaurant is very clean and inviting.

Cool Fact: Thakkar influenced and created the logo of the restaurant.

Chef Narendar Thakkar is a character who will spoil each of his guests with hospitality. He loves spice and will vary his cooking spice level as well as his recipes to assure the customer is happy. Narendar perfects his food with cooking by sight and aroma. His restaurant is always busy 7 days a week. You can enjoy a lunch buffet Monday – Saturday from 11am – 3pm for just $7.99.

1. What is your favorite ingredient to cook with?

Too difficult to choose one ingredient. so probably, onion, tomato gravy, garam masala, garlic paste, coriander leaves.

The key to cooking with so many favorite ingredients is to observe the food while cooking and to know when to add extra of an ingredient.

2. What ingredient do you dread?

He doesn’t like cooking with butter or heavy cream. He shared that cream is not healthy and contains 36% fat. He also shared that crème takes away from an authentic Indian cuisine.

3. What’s your favorite dish to make?

Chicken Tikka Masala, Chicken Tikka Wraps

4. What’s your favorite pig out food?

I love Mexican food. Particularly burritos and my very own salsa

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

I’m a fan of Bravo Italian and thinks it’s real quality.

I also like Mexican food. In particular, El Rancho Grande . Oh and Donatos Pizza

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

Don’t cook because you have to or because you are forced. Cook from the heart and with your interests in mind. Cook for enjoyment.

Oh… and always clean your hands before cooking

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

A dinner is best when shared. It’s too hard to choose 4, so I would like to invite friends, family, and individuals who compliment and give thanks for good food.

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

Anyone who has a restaurant with a good inviting environment that is clean.

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

I like to watch basketball and also loves to go to the casinos. I’ll take my employees every once in a while also so they can enjoy themselves.

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

Kitchen Disaster: There was an extremely hot day a past summer. The restaurant was extremely busy and the environment around the kitchen area was hot. In all the combustion of the busy work environment an exhaust fire started. The fire was not a great experience and so I never has another experience like it happen again I continually checks equipment temperatures and keeps the equipment spotless.

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 second of 9 Chef interviews they presented to us as their class project. To read the first please see below

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

Here Comes the FLEURS ET VIN Festival!

May 14, 2014 By Dayton937 Leave a Comment

“Fleurs et Vin” Festival will feature over 400 wines for tasting !

Get ready to raise your wine glass this Sunday at Carillon Park , because Dayton’s premier wine and gourmet food festival arrives!!

That’s right, the one and only shindig known as “FLEURS ET VIN” (flowers and wine in French) takes place this weekend!

This is a Food Adventure and Wine extravaganza that you don’t want to miss. The Big Ragu will be there in full force!

WHAT: FLEURS ET VIN FESTIVAL

WHERE: At Historic Carillon Park, 1000 Carillon Blvd. Dayton, Ohio 45409

WHEN: SUNDAY MAY 18th from 1pm – 4pm

WHY: To benefit AIDS Resoruce Center of Dayton Ohio

MUST DRINKS: Over 400 wines available for tasting and a Beer Garden !

MUST EATS: Local restaurants providing samples of menu specialties.

Restaurants Include: Amar India, Carvers Steaks & Chops, Central Perc European Cafe, Chappys Tap Room and Grille, Coco’s Bistro, El Meson, Figlio, Giovanni’s, Jay’s Seafood, Kohler’s Catering, Lock 27 Brewing, Mamma DiSalvo’s, Neil’s Heritage House, The Oakwood Club, Salar Restaurant and Lounge The Dock, The Deli at Webster Street & Top of the Market and Thai 9.

WHAT ELSE: Live Music during the festival by J.t. Fedrick and the Sax Groove, a silent auction that ends at 3pma and a Live Auction that starts at 4pm

COST: $70 in advance, $75 at the door click HERE for more ticket info

Just in Case: Don’t drink and drive- Divine Services will be on hand if you and your car need a ride home.

Fleurs Et Vin is something you must experience as a true Daytonian. Experience the best wines in the world, paired with Dayton’s Best Restaurant offerings. It is for charity, which makes getting a ticket a no brainer. Support Dayton, support the AIDS Resource Center, and join the fun at Carillon Park. Treat yourself to a Food Adventure !

We raise our wine glasses high and say “Here’s to Fleurs Et Vin, the toast of the town this Sunday!” See you under the big tents!

Are you a Dayton foodie? Then join us for more fun Food Adventures by “liking”us on Facebook.

Check out our photo gallery below from last year’s event!

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Time To Make The Strawberry Donuts!

May 14, 2014 By Dayton Most Metro Leave a Comment

The folks that run the Troy Strawberry Festival have alerted us that the Strawberry Donut Hotline is now open and ready to take your order for Pre-Ordered Strawberry Donuts that will be available on Friday, June 6, 2014. You can pick up your pre-ordered donuts in our convenient drive thru at the Troy Stadium or have them delivered. Pre Ordered donuts are $8 per dozen. Drive Thru hours are 7am – 1pm on Friday, June 6 only.

To order by phone: (937) 332-3992

To order online: Click here

The Strawberry Festival officially begins on Friday night, June 6th with food, entertainment for the whole family on the Great Miami River Levee! Two full days of events follow beginning with a short Parade on Saturday morning. From there the main action continues on the Historic Streets of Downtown Troy and along the Great Miami River Levee! Browse over 200 high quality art and craft booths. If you can make it with strawberries, you will find it at the Troy Strawberry Festival, more than 70 food booths offer everything from strawberry salsa, chocolate covered strawberries, strawberry bbq sauce, and of course the famous strawberry donuts! Great family entertainment, two stages of free entertainment, free shuttle service and free admissions.

The Festival is more than just a weekend of fun. It serves as a major fund-raising event for many of the area’s civic and charitable groups. Committees work year-round to prepare for the weekend when as many as 100,000 people come to Troy to take part in our world class festival.

The Festival is also looking for volunteers to help with all kinds of festival activities, from bed races to pie eating contest security to souvenir sales. If you’d like to to sign up, fill out this volunteer form.

Big Brews And Blues On The Menu For Friday Night Ticket Giveaway

May 13, 2014 By Lisa Grigsby 5 Comments

Diabetes Dayton will hold its 5^th annual Big Brews and Blues fundraiser on Friday, May 16 from 5-9pm at Carillon Park. With the event taking place at the end of American Craft Beer week, it’s only right that it features a unique selection of American beer with a specific emphasis on beer brewed in Ohio. This year there will be 60 beers to chose from, some of which will only be available at this event. One unique offering is a Great Lakes Edmund Fitzgerald, Boston Stoker coffee-infused cask-conditioned ale. They will have beer represented from breweries such as Thirsty Dog, Samuel Adams and Mt. Carmel, to name a few. And there is a special emphasis on our local microbreweries, with 2 selections each from: Dayton Beer Company, Eudora, Toxic Brew, Yellow Springs Brewery, Star City Brewing, Hairless Hare, and Lock 27.

Food will be available for purchase from Boston’s Bistro & Pub, Company 7, Hickory River

Smokehouse, Taqueria Mixteca and Brock Masterson’s. The music also draws from local talent with Chris Yakopcic starting the evening off, followed by the Eric Jerardi Band, and the final act of the evening will be the Mark May Band with the Soul Satyr Horns.

Big Brews & Blues is the signature fundraiser to help generate revenue so that any child living with diabetes can attend camp, regardless of their ability to pay. Camp for these kids means making friends with other children living with diabetes, becoming more independent, receiving the best medical care 24/7, and enjoying all the fun camp can offer.

Tickets for this 21 and older event are $30 presale or $40 at the door and include 20 2oz tastes with a souvenir sampling glass. General admission for those who’d like to just come out for some great music is $20. Tickets can be purchased at a variety of ticket locations throughout the Dayton area or on-line. The event is all under tents and will be held rain or shine (the forecast is 70 and sunny right now). Information can be found on the event website www.bigbrewsandblues.com and you can also call the Diabetes Dayton office at 937-220-6611.

DMM Ticket Contest
We’re giving away 2 pairs of tickets fro Big Brews and Blues. If you ‘d like to throw your name in the drawing, like this post, tell us your favorite brew in the comment below and fill out the form. We’ll announce the winners Wed night![form 55 “DMM Contest Entry – Generic”]

RHINEGEIST BREWERY EXPANDS DISTRIBUTION TO DAYTON

May 11, 2014 By Lisa Grigsby Leave a Comment

The brewery boom that is now happening in Dayton started just a little bit earlier in Cincinnati. Rhinegeist Brewery opened in the historic Over the Rhine near Findlay Market in June of 2013. The 50,000 square foot brewery was originally built before prohibition in 1895 and was operated as part of the Moerlein Brewing company. Rhinegeist opened their doors as a 20-barrel brewhouse with four 40-barrel fermenters, and has since expanded to an annual capacity of over 10,000BBL (20,000 kegs).

Rhinegeist co-founders Bryant Goulding (left) and Bob Bonder.

The yin/yang of their brewing philosophy is hoppy/sessionable, and they aim to brew beers where “the first sip calls for the third”. Rhinegiest co-founder Bryant Goulding was the West Coast regional sales manager for Delaware’s Dogfish Head Brewery, and prior to that, worked for California’s Anderson Valley Brewing Company. In September 2011, Goulding received a call from Bob Bonder, president of the Tazza Mia coffee house empire. Bonder, 31, met Goulding when the two worked in San Francisco. Bonder asked Goulding to visit Cincinnati to help work on the business plan for Rhinegeist. Goulding responded: “Bob, I’m not going to move to Cincinnati,” but agreed to assist. He ultimately returned to the West Coast, broke up with his girlfriend, and set in motion plans that led to his move to Ohio in 2012.

Rhinegeist Brewery recently announced that theye are expanding distribution to include the entire Dayton Ohio market. Beer drinkers throughout Dayton will be able to get their hands on the Cincinnati-made brew in local bars, restaurants, and retail locations. To celebrate the launch, Rhinegeist will be partnering with various local watering holes to throw tapping/tasting parties. Each party will include the chance to enjoy Rhinegeist beer, enter to win prizes, and even meet the brewery staff (they’re an interesting bunch, promise).

Dayton Launch Events:

Mon,May 12- Company 7 BBQ Brew Crew Event

Wed, May 14- Rhinegeist Tap Takeover at Jimmie’s Ladder 11

Thurs, May 15 – Archers Tavern Official Dayton Launch Party

Fri, May 15 – Big Brews & Blues Festival

A Toxic Food Adventure

May 8, 2014 By Dayton937 Leave a Comment

Usually “Toxic” means something bad. Not in this case, Daytonians. We know a place where Toxic means ‘heavenly.’

Are you a beer lover? Then loosen your tie, let your hair down, and walk down the cobblestone streets of the Oregon District to the Toxic Brew Company.

For the past few months, The Food Adventure Crew has been visiting Toxic Brew Company and getting a feel for the range, style and taste of their beers. We tried the spectrum over time, from the lighter Abby Blonde to the Pawn Pepper Ale made with hot peppers.
We didn’t go there once and get a few taste test cups and write about them.. Taste tester flights??? Come on..
Grab yourself a pint so you get the full effect of the brewers intentions.

Now you will get the full scoop after months of tough research.. uh yeah :

HERE’S THE SKINNY:

Outside the Toxic Brew Company

— They brew their own beer, and they are serious about it. Friendly brewing fanatics unite! You can often hear high brow brewing conversations between staff, brewmasters and customers.

— Located at 431 E. Fifth Street, Hours of Operation are 3pm-12pm Tues-Sat and 1pm-11pm on Sundays

— There is no Food Menu, (unless you count popcorn), so don’t come hungry for a Food Adventure

— Open, inviting atmosphere. You can usually find the front door open and people milling around inside and outside. We also love the sawdust shuffleboard table which creates and occasional cheer.

— No wimpy beers. What we mean, is that each beer has a strong flavor, so be warned. Beer enthusiasts love strong beers or hoppy flavors. If your favorite beer is Mich Ultra, please realize that Toxic Brews may be an acquired taste.

— Super-friendly Staff. One of the most accommodating group of bartenders we have met. Visit, after visit, after visit, they are always attentive and helpful.

So which beers are the best?

Iso-Heaven, Beta Brown and Vanilla IPA

Drum roll please…. here are your Toxic Brewing company “Must Drinks.”

MUST DRINKS:

— ABBY’S CURE: A favorite toxic treat, it is simply a good beer. Light, spicy and a kick in the alcohol department, like most of their strong brews. Get a couple pints and feel the buzz. We believe Abby’s cure is just what the doctor ordered for your beer fix. This beer is actually a Belgian Tripel (strong ale) and has a special yeast strain that gives it a one of a kind flavor.

— ORANGE IMPERIAL STOUT: This flavorful, dark beer is in the style of and old Russian Stout (dark beer from roasted hops with a higher alcohol content). Toxic Brewing Company hits the mark on this one. We highly recommend it. A good beer for a brisk day, or a cool evening. Again we say, strong stuff! About 8% alcohol for you booze hounds.

— FIFTH STREET WHEAT: The Big Ragu’s pick of the Toxic litter. In our many stops, he found this one to be the most delicious. This Hefewiezen (German wheat beer) is sometimes offered with a lemon infusion during the summer. If you get a chance, try that on for size.

— ABBY BRUNETTE: The Big Ragu is a big fan of this beer. This is beer is smooth and has hints of caramel and nut flavors. Apparently, Abby is the Brewmaster’s wife. It’s times like these where we say “Ain’t love grand?”

— BETA BROWN: The original test batch recipe, with a strong addictive flavor. Goes down too easy, so watch yourself on this lovable middle of the road beer. You may find yourself slurring words and telling stories with TMI.

Some of the Friendly Staff at Toxic Brew Co !

Honorable Mention: Iso-Heaven and the Vanilla Pale Ale are worthy of recommendation. We will down a couple of pints of these bad boys, any day.

The problem with recommending our ‘must drinks’, is that the beer menu at Toxic Brewery is constantly evolving. Some of these beers may only be offered once a year. But that is a good thing, because the menu does not get tired or stagnant. The ideas and beer list improvements are as fresh as the brews.

So next time you’re drinking responsibly in the Oregon District, or drinking irresponsibly with a designated driver, make sure you enter the open doors of the Toxic Brew Company and “pick your poison.” Just do us a favor and don’t get those dinky sipper flights… Make it a pint, Food Adventure style!

Do us another favor, join the masses on Facebook who “like” our Food Adventure page HERE.

Check out photos below and comment to let us know your favorite Toxic Brews!!!

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Mother’s Day Dining Round Up

May 7, 2014 By Lisa Grigsby Leave a Comment

Mom deserve nothing but the best on her special day…

If your plans include a visit to her favorite restaurant but you haven’t already booked reservations for dinner, brunch or some other special meal, we highly suggest you mzke that call for reservations now! Mother’s Day is the most popular day of the year to eat in a restaurant, according to the National Restaurant Association. 55% of Mother’s Day dinners will go out for dinner, 34% will do lunch, 30% will do brunch and 12% will dine out for breakfast. And yes, that adds up to more than 100%, because about 25% of US residents will dine out for more than one meal on Mother’s Day.

Because Mother’s Day is such a popular occasion, chances are good that your favorite restaurant will be offering some sort of special menu for the holiday. We’ve done our best to highlight some of the special menu’s being offered about town, but we’re sure there are even more. If we’ve forgotten your favorite eatery, feel free to add it in the comments below.

Amber Rose 228-2511
Buffet Brunch 10:30am -2 pm
$24 adults, $10 kids under 12

Carvers Steaks and Chops 433-7099
Plated Brunch 11am – 3pm
$18 – $27

C’est Tout 298-0022
3 course meal noon – 6pm
Adults $32.50, kids 6-12 $16.25, 5 and under free

Chappy’s Tap Room & Grill 299-7427
11am – 8pm
entree, choice of two sides and Chappys Chocolate Texas Sheet Cake for dessert
$12.99

Coco’s Bistro 228-2626
Plated Brunch 10am – 2pm
$20

El Meson 859-8229
Latin American Buffet Brunch 11am – 2pm
Special kids buffet burrito bar
$28, children 12 and under $12, 6 and under free

Giovani’s 878-1611
Buffet 11am – 6pm
$18.95

Golden Jersey Inn 325-0629
Buffet 8am -11am breakfast, 11am -2pm brunch, 2-8pm dinner
$20.95 including beverage and dessert, age 4-10 $8.95, under 3 free

Hawthorn Grill 298-2222
Family-style, all-you-can-eat
$22 per person. $13 kids ages 2-12. FREE – kids under 2

Hilton Garden Inn 458-2650
Brunch 10:30am to 2pm
Adults $27.95++ Children 5-12 $12.95++

Musica will perform at the DAI at 3pm

Leo Bistro 223-4ART (4278)
The Art of Brunch Buffet Seatings are available at 11:30am, 1:30 pm & 3:30 pm
$30 per person members, $35 per person non-members, $20 children 10 & under
Add the Musica concert for $8 per adult brunch (children free)

The Melting Pot 567-8888
3 course Meal Deal noon- 1opm
$38.95

Neil’s HeritageHouse 298-8611
Buffet Brunch with 2 seatings 11:30am or 2:30pm
Adults $27.95, Children 4-10 $14.95

Salar 203-3999
Plated Brunch 11am – 3pm
$7-$19

Moore Desserts Please Celebrates Second Anniversary

May 2, 2014 By Lisa Grigsby Leave a Comment

Brittany Moore, owner of Moore Dessert Please! invites you to celebrate the 2nd anniversary of her store, located at 1003 Shroyer Road in Oakwood, with a free cupcake for a year give away, buy 2 get 2 specials, t shirt giveways and a visit from Zombie Dogz! The celebration will run from 11am – 3pm this Sunday, May 4th.

Moore’s business was launched on the heels of her 2 appearances on the cable tv bakers challenge show, CupCake Wars, where she and her mother competed twice on the Food Network show. Read about it here. From cupcakes to brownies, everything they make in our kitchen is single batch, fresh from scratch. Moore’s business is geared for sellouts “we bake everyday fresh from scratch, we do our best to keep up with demand, however, after our check point at 3pm, we allow our cupcakes to sell out.”

Moore Desserts Please supports many charity events, including a coats for cupcakes exchange, DMM’s own Sweet Treats Festival.

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

May 1, 2014 By Dayton Most Metro 2 Comments

What’s Your Story?

I started cooking at a young age when my sisters and I would do “make -ups”….basically putting together different creations involving butter, sugar and other ingredients for an after school snack. One of my daily jobs included making the salad for dinner. This led to me to starting my own garden and betting my dad that I could live off of it for two weeks. I caved to ice cream and sweets!

Trish pictured here with her dad!

I attended the College of St. Benedict in MN, graduated in 1986, and moved to Dayton for a teaching position at Incarnation Elementary school. Soon afterward I met my husband and was married in 1989. In ’91, we had our first child and three more children followed. I decided to stay home, but at the same time some students at the University of Dayton were trying to start up a rowing team. Both my husband and I had rowed in college, and we agreed to coach. At that time I began to train heavily in my own boat where I developed a pretty competitive career in racing. In 2003, my husband and I began a high school girls rowing program called Dayton Boat Club where we both currently coach outside of our other jobs.

The coaching, my own competitive rowing, and the kids kept me busy, but with the kids growing up, our expenses increased. I needed to find a way to establish a more financially stable income.

The thought of finishing my masters at UD was an option, but the time commitment probably wouldn’t allow me to coach or have the freedom to visit family as much as I’d like to. I had always joked about having my own café, but, again, I knew that was probably even more time consuming. There were a couple food truck ideas in the making when I thought, nobody had done anything solely dedicated to grilled cheese! The menu options were endless and fun to create! When I started looking into the truck, logistics and the unique idea, it all came together and people were very excited about what I had to offer. It took off!

1. What is your favorite ingredient to cook with?

You’d think I’d say “cheese” is my favorite ingredient, but what I really like about making the sandwiches are the fresh vegetables and spices that go together. The Don Quixote is one of my favorites as it has the corn, black beans, jalapeño with two different cheeses and a chipotle mayo. Recently, too, I’ve discovered how cooking with lemon can really bring in a lot of flavor

2. What ingredient do you dread?

Opening a jar of sauerkraut. It smells terrible, but once it’s on the grill and added to the Reuben, it can be amazing!

3. What’s your favorite dish to make?

There are currently 9 different sandwiches on the menu and I tend to favor the vegetarian based ones. I do love the Don Quixote, but the “Oh My Gouda” has a whole different flavor with the onions, mushrooms, Gouda, mozzarella and a spicy mustard mayo.

As far as the ones that meat in them, I’d have to go with the Buffalo Blue: shredded buffalo chicken, mozzarella, cheddar, blue cheese with a splash of Franks

4. What’s your favorite pig out food?

Harvest, sweet potato fries. Delicious!

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

Dewey’s Pizza, every Thursday night – date night. I have to give Dewey’s pizza some credit. A lot of my combinations have stemmed from the way I see and taste how certain ingredients go well together. Love their pizza!

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

Try a recipe, but don’t be afraid to make it your own. Start with what you know works, pay attention to what you like when you’re out in a restaurant, and try to bring those ideas home.

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

Bridget, Matthew, Patrick and Madeline Miles. I love to have my kids all home for dinner.

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

Todd Jesdale, truly a genius in the field of coaching rowing, but also a bit eccentric in a comforting and enjoyable way. He is a previous US national boys’ team coach.

Patrick, from Harvest Mobile Cuisine. He has inspired, encouraged and looked out for me in my C’est Cheese endeavor. I’m addicted to his sweet potato fries, so much that I gave them up for lent!

Devin Oliver. Humble, kind, a true leader and he plays pretty good basketball. Love those Flyers!

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

I might substitute teach at Holy Angels, where my kids all attended grade school or if the weather is nice, I’ll get out in my boat for a row. Then there is the possibility I might go and visit my son in Columbus or my daughter in Chicago.

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

I’ve had a few disasters… I think you have to if you’re going to learn anything!

When we were first married, my husband’s parents came to visit. I wanted to make this zucchini pasta. The zucchini burnt and stuck to the pan. The fire alarm in our house was blaring. I took the pan and whacked it against the outside of our house where it was in view of my in laws (I didn’t know they were there). I looked over to the patio where they were sitting, and said: “dinners ready”!

I guess I’ve come a long way since those days…. I’ve learned a lot by trial and error, but I think I’m on a good path and I love what I’ve been able to do! I’ve loved getting to meet a lot of people in the Dayton area. I love to meet other small business owners and share in the experience of working hard to be successful. Who knows, maybe someday I’ll have the time to open a café with French tablecloths, good music and a fun atmosphere!

Extras:

C’est Cheese Schedule:

Monday: Wilmer Hale on Research Blvd and Founders

Tuesday: Ghostlight Cofee on Wayne

Wednesday: 5 Rivers Metro Park office on monument

Friday: Wilmer Hale

Weekends vary according to events. Often I’ll be on the schedule for either Eudora, Yellow Springs, and Star City Brewery’s

The best way to find Trish is on twitter: @cest_cheese

She can be scheduled for graduation, block, birthday parties as well as wedding showers.

Contact info: 937-344-4771 cestcheese.info

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 first of 9 Chef interviews they presented to us as their class project.

DLM’s Spring Fling Pastry & Food Show Showcases “The Macaron”

May 1, 2014 By Dayton Most Metro Leave a Comment