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Welcome to Dayton Beer Week 2013!

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Dayton Beer Week Logo

It is here! Who says there is nothing to celebrate in August?

Beer has flooded the country. In 2010, there were fewer than 1,800 breweries in the United States. And there were zero in Dayton. Fast forward to 2013, where there are over 2,500 breweries in the United States. Dayton is seeing its own brewing growth spurt, with the Dayton Beer Company, Fifth Street Brewpub, Toxic Brewing Company, Lock 27 Brewing, Yellow Springs Brewing, Eudora, Star City Brewing, and many others that I am sure are in the works. Beer tastings have also expanded all over the city. Brewtensils has been offering not only supplies, but classes in brewing everything from a traditional lager or pilsner to experiments on the far ranges of the flavor scale. This is the environment the 4th Annual Dayton Beer Week will be awakening to this weekend, inviting all of Dayton to step out and discover some of the beery goodness themselves.

There are going to be some big events celebrating beer this weekend as the party kicks off at Kitty Hawk Golf Course with the 3rd Annual Pints, Putters, & Pink Balls-2 Club Golf Scramble benefiting the Breast Cancer Foundation. Registration starts at 12:30 PM for a 1 PM start. Get out your beer gear on Sunday and join all the floats and fun for the 4th Annual Beer Pride Parade in the Oregon district, starting at 4:30 PM at Dublin Pub (of course). The good folks at 5th Street Wine and Deli will be having a pre-parade tasting starting at 1 PM, so you can get an incredible seat for the festivities. For those of you who are a little more health conscious, Widmer Brothers is sponsoring Biking for the Beer of It Tuesday night. It begins in West Carrollton and ends after a 10 mile ride at A Taste of Wine in Miamisburg. They are very considerate, making sure you are well hydrated with a selection of beers at the midway point. The last major event of the week will be AleFest at Carillon Park (who is also setting up a historic brewery). You can try out all of the Dayton breweries, explore the growing gluten-free beer offerings, and just generally enjoy over 375 beers from over 150 breweries. That is, of course, if you are not beered out by that point.

AleFest Dayton 2013

Beer weeks ends with a bang, celebrating over 350 craft beers!

It is not just the big events that make this week special. Restaurants all over the Miami Valley are going to be celebrating in some form or another.

Monday:

  • Rouge will take over the draughts beginning at 5 PM at Jimmy’s Ladder 11. They will be featuring the Double Chocolate Stout, Hazelnut Brown, and Imperial IPA. After you’ve had your beer, you can keep the glass!
  • From 6 to 9 PM, you can help South Park Tavern fight off the Dogfish Head invasion they are anticipating. Grab a pint and pitch in!

Tuesday:

Wednesday:

Thursday:

Friday:

  • The Trolley Stop will be rolling out the red carpet on the second last night of Dayton Beer Week. They will be featuring rare beers like Bell’s Black Note, and good music that night from 7 PM to midnight.
  • Raise your glasses! From 6 to 7 PM, King’s Table will be featuring a stein hoisting competition featuring Sam Adam’s beers.
  • Are you still shy about craft beer? The Arrow Wine on Lyons Road will be having an Oskar Blues beer tasting from 5 to 7 PM. If you purchase a four or six pack of these very good brews, you will also walk out with a special gift.

This is not even remotely close to the full list of events for the week. Many restaurants and bars will be having specials on a wide range of beers.  Look over the full menu of events and plan your week accordingly.

A line up of different types of beer

This is a nice start to the week…

While you are out exploring Dayton, there are a few things you should remember while doing your tastings:

  • When you taste, it is very similar to tasting wine. You want a little foam on the top. You also want to look at and sniff the beer before you taste it, to see what aromas are coming off of it.
  • Do not hold the beer in direct light when you look at it. You get the best idea of color when you look at it in indirect light.
  • Give it a little bit of a swirl in your glass. This stirs up the carbonation a little, allowing more of the aromas to be released. Don’t underestimate the importance of scent when tasting your beer!
  • Hold the beer in your mouth a little bit, allowing it to roam all over your tongue. Enjoy the flavors that come out as it is in your mouth. Take a mental note on how thick the beer is. This is known as mouthfeel.
  • Allow the beer to warm up SLIGHTLY before you drink it. As with wine, a little bit of extra warmth unveils deeper flavors that may not be otherwise obvious.

And while you are going to Beer Week events:

  • Car pool. Parking is going to be very limited for some of these events, and the citizens are going to be out in force. Getting more people in one car is going to be helpful for everyone.
  • Get there early. You want to make sure you get there in enough time to get seats! Make sure you call the venue and check out the details.
  • Drink plenty of water. This is going to serve a twofold purpose. First, water will help cleanse the palate between each beer, giving you a better idea of how each beer tastes. Secondly, it will help you avoid a worse hangover than you might normally have.
  • Do not eat spicy foods before you go to an event. You do not want your taste buds to be still burning from the Nuclear Hot wings you just ate. Eat a little something; just tone it down.
  • Go to the dark side. If you are not at a pre-set beer tasting, start off with some of the lighter beers, and go to the darker ones. The darker beers tend to have heavier flavors and be thicker, which can linger a little longer.
  • Designate a driver. No explanation needed.

It has been a busy few years for the craft beer scene, and this is the year it looks like it is going to explode in Dayton. This is the time to go out and taste new beers, find new favorites, and meet new friends. There are so many events going on during the week we would love to know which ones you are most looking forward to. Leave a note in the comments, and we will see you around town. Cheers!

Rusty Bucket Prepares For Remodel

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rustybucket Rusty Bucket Restaurant and Tavern at the Dayton Mall  will begin a remodel to incorporate new design enhancements and an updated dining room. Rusty Bucket will be closed for business starting Monday, August 19 and will reopen on Saturday, September 7, beginning with lunch service.  A Grand Opening event will be held that day with a portion of the proceeds benefiting Crayons to Classrooms, an organization that provides school supplies at no cost to teachers of students in need.

 

The neighborhood gathering place will feature new wood tables and chairs in the dining room along with black leather booths and upgraded lighting. Additional design enhancements include, a “video wall” big-screen projection television, which can be used as one large screen or individual screens. At the bar, 12 additional draft handles will be added offering guests 24 draft beers to choose from. There will also be a new private dining room that will seat up to eight guests. Additionally, the patio will receive a makeover and will become an all-season space including heaters and a fireplace.

 

Rusty Bucket Restaurant and Tavern is located at 2812 Miamisburg Centerville Rd just outside the Dayton Mall and is open for lunch and dinner daily.  Rusty Bucket offers a kid’s menu, a gluten-free friendly menu, as well as Blue Plate Specials available all day, a weekday happy hour and daily drink specials featuring house made cocktails. Call-ahead seating is available by calling 937-436-2426.

 

 

Tank’s Bar & Grill: An Original Dayton Food Adventure

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Wednesday’s Special: Roast Beef Hot Shot a “Must Eat”

Some things are just Dayton born and Dayton bred.  Tanks Bar & Grill on 2033 Wayne Avenue is a Dayton icon, much like The Wright Brothers, U.D. Arena and Dr. Creep.    Opened in 1987 by Dan “Tank” Tankersley, the restaurant has become legendary in a short time.  Although named for the owner, Tank’s name fits well because  they bring out the heavy artillery in their food offerings.  With a kitchen that opens very early and closes very late everyday, this is our kind of place.   A place for foodies, heck it is more than that, it is a place for serious eaters.   Loyalists have given Tanks a cult following, yet many suburbanites are unfamiliar with the spot & want to know,  “Why all the love?”   The answer is big portions of tasty food in a no frills atmosphere.  This is an not a wuss place, the old house has character and if these walls could talk, there would be some good stories.  You gotta love a place with 2 menus at all times.

Get your eat on, you are in the right spot.

HERE’S THE SKINNY:

— Open 7am – 2am everyday, plenty of time for a Food Adventure

— They serve breakfast all day.  Brings a tear to our eye.

— Old School Joint where you wont leave hungry.  The plates are big, but the prices are decent.

If you eat one thing at Tank’s, make it a Burger !

— The Beer Selection is immense.  Lots of weird beers and unfamiliar bottle labels to experiment with and a few seasonal beers on tap too.

 

MUST EATS:

— TANK’S BURGERS:  Are you kidding?  If you go to Tank’s and eat one thing, make it a burger.  People drive-in from all over the place for this stuff.  This is one of the finest burgers in Dayton.  You gotta’ try one.

— OMELET TANK’S WAY: This is a 10 egg omelet with over a dozen choices for ingredients.  A massive, tasty creation with a cheap price.  Chef House goes for the 6 egg omelet called the “girly.”

— ROAD KILL CHILI: As the menu says, this isn’t normal possum, it is the Oakwood kind.  All kidding aside, this hearty chili is a warm splash of happiness.  Doctor it up with some hot sauce and you have yourself one of the best chili’s in the area.

— HOMEMADE CHIP DIP: This isn’t store bought dip, it is made on site.  When you are sluggin’ down a lot of beer, this creamy item is a pretty good accompaniment.

Order off the menu: Get a Turkey Reuben with Slaw instead of Kraut

— WEDNESDAY SPECIAL ROAST BEEF HOT SHOT: An open face sandwich with roast beef, mashed potatoes and gravy.  Comfort food at it’s best.  It is a big portion, and again the price is right.  You might want to take a nap an hour after eating this beast.

— HUSHPUPPIES:  These homemade balls of deep fried love are almost as big as baseballs.  Throw a few down your gullet or at your friends.  They have a savory flavor with an addicting taste of sweetness.

— REUBEN:  An amazing Reuben sandwich.  Great bread, makes this sandwich in our humble opinion.  No explanation or elegant description needed.  Just eat it.

 

 

Breakfast All Day, Everyday

Here is a Food Adventure exclusive **SECRET**:  This is NOT on the menu so you will have to ask for it.  Try the Turkey Reuben and ask them to put cole slaw on it instead of sauerkraut.  It is an incredible sandwich that you have to request.  After you are addicted, you can thank us later.  We are serious eaters, we know this shizzle.  We don’t read the menu to tell you about things. We actually eat the food, all of it!    Ask Dayton Mayor Gary Letizell who joined us for one of our Tank’s trips with his assistant Shelly.   They realized this was a Food Adventure almost immediately.

Honorable Mention menu items are the fluffy Waffles, Grilled Cheese Tank’s Way, and the specialty hash browns served in heaping mounds.   And all you fellow foodies, make sure you get the fresh cut fries as a side instead of chips, or we will run you over in a Sherman tank.

Tank’s Bar & Grill has earned its stellar reputation.  It’s not trendy, it isn’t the flavor of the month, nor is it a swanky place where the pretty people eat.   What you see is what you get, and the patrons keep coming back.    If you have not visited this place, make sure you put it on your Food Adventure Hit List.  Daytonians love Tank’s, and so do your humble Food Adventurers.  

Like Food Adventures on Facebook HERE !  We are not food critics, we are just two guys that love to eat.

Check out more than 40 food porn pictures of various Tank’s Bar & Grill favorites in our Food Adventures Photo Album, below.

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Bottomless Boneless Lunch Through Aug 30th

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941805_192535274236007_238128697_nBuffalo Wild Wings is one of the Top Ten Fastest-Growing restaurant chains in the country, best know for chicken wing and their signature sauces.

Here’s your chance to work your way through all 16 flavors  in an affordable way.  Check out the Bottomless Boneless Lunch Special! Running through  Aug 30, from  11am-2pm Monday – Friday, you can enjoy all the wings you  can eat for $12.99 Boneless or $15.99 for Traditional

 

They’ll bring you out 8 boneless wings to get you started with fries (which are unlimited).  Then continue with 4 wings at a time until you can eat no more!  This special can’t be shared and is not available for carryout.  The only question- how many wings can you eat?

With 11 area B-dubs, it’s not hard to find one around the Miami Valley, but to find the nearest one, use this easy locater.

 

 

and our concept is more than just a NY-style wing joint with 16 signature sauces. We are also a sports bar, complete with a full menu featuring everything from salads to appetizers to burgers, and a variety of specialty items. All served in a relaxed comfortable atmosphere where people like to hang out withfriends, play trivia on Buzztime Trivia system and watch their favorite games on one of many on-screen TVs. At Buffalo Wild Wings, or B-dubs as we are commonly referred to, you can always feel comfortable pulling some tables together with friends and staying as long as you like. We are a fun, edgy, high-energy and easygoing restaurant – much like the personalities of our guests! At B-dub’s we have 26 tap handles featuring many of your favorite craft beers!

 

 

Bottomless Boneless Lunch Special!! Starts today thru Aug 30 11am-2pm M-F. All you can eat $12.99 for Boneless $15.99 for Traditional. Start with 8 boneless and (unlimited)fries. Continue with 4 wings at a time until you can eat no more! (no sharing and no carry out, please) Let the eating frenzy begin!!!

Spanish Wine Tasting & All You Can Eat Paella

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b9rs5co3v36mnmcom4dfazj7nhwwqi0rWe’ll be featuring Chef Margot’s terrific Seafood Paella and a tasting of these Spanish wines:

• Domaine Nizas Rose
• Prazo Albarino
• Vina Alarba Grenacha
• Matchbook Tempranillo
• Vina Eguia Rioja
• Biagorri Crianza

Thursday, August 8th 5:30-8pm
$25 for the wine tasting
$26 for all you can eat Seafood Paella
Does not include tax and gratuity

Champps Beer Tasting

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images-1I would like to invite you and your pallets to an evening of handsomely crafted beer paired with a sinfully succulent selection of cuisine. Wednesday August 7th, Champps Americana will be hosting a private beer tasting featuring some heavy hitters in the craft beer world. Such as…

Avery Majarahja IPA
Dogfish Head Black & Blue
Hoppin’ Frog B.O.R.I.S. the Crusher
Hoppin’ Frog Turbo Shandy
Kentucky Pete’s Cherry Cider
North Coast Pranqster
Rogue Dead Guy
Rogue Honey Kolsch
Southern Tier Unearthly IPA
Stone Ruin-Ten IPA
Triple Digits Decimation
Two Brothers Laughing Panda IPA

Each ticket includes 8 10oz. drink tickets for tasting, as well as multiple courses of food specifically designed to highlight each tasty beverage. This exclusive evening will begin at 6:30 pm. Tickets are only $25. Extra drink tickets will be sold for $2 a piece. See ya there. Please let me know if your coming so I can get a close idea for attendance. Thank You!

Food designed &
prepared by: Jeremy Street & Adam Harkless

 

Berliner Weisse and everything nice

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You know what I love? Drinking a whole bunch of beer all at once. I mean, I know beer geeks like to go on and on about sitting back and taking your time with a beer. “Sip the beer conservatively, letting it warm up and blossom in your glass like a fine port wine blah blah blah”. I’m a busy guy. Sometimes I want to take a couple of beers to the dome before driving my kids to their soccer game. (Just kidding. About having kids, that is.) But man, with all this Kraft Macaroni Beer or whatever it’s called being 7% and up, it’s tough to pound a six pack without falling on your donkey. Luckily, there’s the wonderful world of session beers, and my personal favorite is the Berliner Weisse. That’s why I usually grab a Berliner when I need to fill up my styrofoam Big Gulp and hit the road. (I’m kidding. Don’t drink and drive).

What the hell is a Berliner Weiss?

Berliners are little guys, usually around 3% ABV. They are are dry, tart, and refreshing. Sometimes, American brewers will get all fancy and make their “Imperial” Berliners upwards of 6%, but technically speaking they shouldn’t be anywhere near that high. Usually consisting of pilsner malt and wheat, the beer has no hop character whatsoever. In fact, sometimes hops aren’t added at all. The beer can be brewed a few different ways, but the most common is a no-boil and a little to no hop mashing process. The tartness comes from the wonderful bacteria Lactobacillus, which is the same stuff found in yogurt that gives it the twang. Occasionally Berliners will have Brettanomyces, a “wild” yeast that produces flavors that craft beer aficionados will refer to as “funky”. Don’t let that dissuade you, though, because even though Berliners feature bacteria and wild yeast, they usually taste quite clean. They are very approachable and kind of like the training wheels of sour beers.

The Bruery Hottenroth

The History of Berliners

You may have guessed that this beer comes from Berlin, Germany. It dates back to the 16th century, and was at one time the most popular alcoholic beverage in Berlin. There is a popular story that in 1809, Napoleon’s troops dubbed this beer the “Champagne of the North”. In recent years, the style has lost its market share and it is difficult to find examples outside of Berlin. In Germany, the beer is almost never served by itself but rather with fruit syrup, raspberry and Woodruff being the most common. While unblended Berliners are fairly common in the United States, you may get a strange look if you order this beer in Germany without the syrup addition. Americans are so cray-cray.

Commercial Examples

Unfortunately, there aren’t a whole lot of Berliners floating around compared to more popular styles like IPAs. Luckily, the ones that are available are pretty delicious. Hands down, my favorite is Professor Fritz 1809. This is pretty much Professor Fritz 1809 Berliner Weissethe quintessential Berliner Weiss available around here (even though it’s a bit high at around 5% ABV). In my experience, there is some slight bottle variation; some are a bit more sour than others, but they are always fantastic. Another fine example is The Bruery’s Hottenroth, which features both Lactobacillus and Brettanomyces. As with all of The Bruery’s bottled beers, this one comes in a 750ml bottle so it’s perfect for sharing with a few friends. Though there is some debate as to whether or not it’s a true Berliner Weisse, Bell’s Oarsman Ale is a wonderful little beer that is very refreshing. They use a sour mash to produce the tartness, and I usually have a bottle or two in the fridge at all times. Want something a little fruitier? Dogfish Head’s Festina Peche is fermented with peaches, something that isn’t exactly traditional but gives some wonderful sweetness to balance the tartness.

Brewing a Berliner

Unlike pretty much any other sour beer, Berliner Weisse beers are fairly simple to brew and don’t take nearly as long. There are a lot of different techniques that brewers use to create the tart, lemony flavor. Some brewers use a sour mash, which is literally letting the grains partially ferment before adding any yeast. Malted grain is naturally covered in Lactobacillus, so letting the beer sit at around 120 degrees Fahrenheit for a day or two will produce sourness. Then, the brewer can sparge, heat the wort, cool it down, and add ale yeast like any other beer. Another technique is to add the Lacto to the wort before adding any ale yeast. This is the method I have done in the past and I’ve had good results. Giving the Lacto a day or two head start will ensure that there is enough sugar for the bacteria to eat rather than the ale yeast dominating. A third technique is to add the Lacto and ale yeast all at once, though sometimes the ale yeast will ferment the beer out before the bacteria has a chance to consume the sugar and produce acidity. Whatever method you use, you want to keep it warm (around 110-120 degrees) and make sure you don’t add very many hops to the beer as Lactobacillus won’t work in a hoppy environment. Keep your bacteria happy, not hoppy.

So there you have it. Berliner Weisse beers are the nectar of the gods. Very few beers are as both satisfying and refreshing at the same time. Sour beers aren’t everyone’s cup of tea, but Berliners are pretty easy-going. I like to think of them as the alcoholic’s alternative to lemonade. Next time you cut the grass, consider reaching for a Berliner Weisse to cool off.

Food Adventures Takes Aim at Archer’s + $20 Gift Certificate !!

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You have driven by and seen the packed parking lot, so you know something is up.  Archer’s Tavern has just surpassed its 3rd year in business and is still cookin’ right along in more ways than one.  Owner’s Dan Apolito, Scott Dorsten and Mike Fullenkamp have a great formula for success.  Good food, good drink, and affordable prices.  The owners also immerse themselves in the community, donating to various churches, charities and youth organizations.  The belief is “If you do good things for people, it will come back to you.”  The menu, which is printed on newspaper, keeps customers coming back for sure.

Archer’sm, located at 9496 Dayton Lebanon Pike, is a family pub-style restaurant named after John Archer Jr.  who owned Centerville’s first tavern.  This nod to history is true to form with ownership’s belief in local involvement.

From Burgers and Pizzas, to Salads and Craft Beers, there is something for everyone at Archer’s Tavern.  Don’t forget the special events they showcase from time to time.

HERE’S THE SKINNY:

— Family Friendly Atmosphere with a pub feel.  You could bring the kids here after a soccer game, or sit at the bar with some friends.

— Great Craft Beer selection on tap and in bottles.  Archer’s partners with regional breweries for some rare, delicious selections.  Their rotating selection is sure to please thirsty patrons.

The Brandon Burger features Zink’s Local Beef , a fried egg, and bacon on top.

— Affordable meals with most selections in  the $7-$10 range.  They even have a burger for under $4.

— Don’t miss their special events throughout the year.  Whether it is a crawfish boil to celebrate their anniversary or a beer/menu tasting featuring Goose Island beers, these events are worth checking out.  Stay tuned to their website and Facebook Page to keep up with the latest happenings.   Here is EXCLUSIVE SCOOP on the next upcoming event !

****EXCLUSIVE SCOOP !  YOU HEARD IT HERE FIRST ! ***

Archer’s will feature a CHILI COOKOFF on Saturday, September 14th from 2pm-4pm.  Do you have a winning recipe?  Limited to 20 entrants, the winning person’s chili will be featured on the Archer’s menu for an entire year.  There is also a cash prize of $200.  To enter the contest, stop into Archers Tavern, but do it quickly as space is limited to the first 20 entrants.  Food Adventures will be celebrity judges and you can be a judge too!  Just show up the day of the event and pay $10 to sample the 20 chili entries and cast your vote.   Join us for this FOOD ADVENTURE !  The money collected will go to the Centerville High School Culinary Student fund or the Archer’s Scholarship Fund.  Again,  Archer’s is giving back to the community.  We love and respect that.

Archer’s Ale – a damn good craft beer

With so much going on in this place, we offer up our suggestions on some of the best.  As with all of our Food Adventures, we have been here numerous times and tried almost everything on the menu.

If you have not yet been to Archer’s, let Big Ragu, Chef House and Hungry Jax point you in the right direction.

MUST EATS:

— THE BRANDON BURGER:  This burger is a favorite.  It features a fried egg and bacon all on top of a fresh Zink’s Meat Market Burger.  It is quite simply one of the best burgers in town.

— ARCHER’S ALE:  An ESB (Extra Special Bitter), that is an original craft beer.  A quality brew to be appreciated by the beer connoisseur in you.  Smooth and easy, this is an enjoyable drink for those ESB lovers.

— CITRUS CHICKEN SALAD – Grilled chicken on a bed of fresh greens, mixed with a balsamic dressing.   Other toppings include mandarin oranges, cranberries, bleu cheese crumbles and almonds.  A healthy and tasty alternative!

—  THE MARGHERITA PIZZA:  Fresh Mozzarella and a smooth tomato sauce is the key to this pizza.  Fresh basil leaves and Roma tomatoes top off this vegetarian pie nicely.

— THE PHILLY CHEESESTEAK: A heaping sandwich filled with meat, peppers and melted provolone cheese.  You can also request cheese whiz on this monster.  We say, go for it.  This is how they do it in Philadelphia.  Your choice of ribeye steak or chicken for the meat.

— THE STICKY BURGER:  A burger with peanut butter on it? YES!  The result is a unique taste, reminiscent of a Thai Peanut Sauce.   This burger is the Big Ragu’s Favorite.  It also comes with bacon and smoked pepper jack cheese.  This is a curiously good burger that you won’t soon forget.

— CRAZY UNCLE JESTER’S HOT SAUCE:  Archer’s is partnered with a local hot sauce maker that really lights things up.  Make sure and ask your waitress to bring out some different flavored bottles of Crazy Uncle Jester’s Hot Sauce.   Add it to some wings, chili or whatever you want to pack a wallop of flavor.  Good stuff here, some of it isn’t for the squeamish.

Margherita Pizza – Savor that Fresh Mozzarella

Finally, this article would be incomplete if we didn’t talk about the servers.  Our many experiences have shown us that this friendly staff cares about the customers and shows commitment in offering good service.  The management instills this belief from the top down.  If you love decent prices for good food, then give Archer’s Tavern a shot.  This place is about relaxing in a fun eatery.  Our advice is, scan the beer selection, order a burger or one of our  ‘must eats’  and then… enjoy.   In  this Food Adventure, you can be sure that Archer’s will hit the bullseye !

Browse through our photo album of literally dozens of menu items and features from past special events.  Are you a Foodie?  Then “like” Food Adventures on Facebook HERE !

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$20 GIFT CERTIFICATE CONTEST !!

Please register below  and tell us below in the comments why you should win a $20 Gift Certificate to ARCHER’S TAVERN, and a winner will be chosen on MONDAY ![form 55 “DMM Contest Entry – Generic”]

Chef Dana Downs leaves Leo Bistro at the Dayton Art Institute

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imagesToday is a day of change at the Dayton Art Institute, as Chef Dana Downs and her crew were seen moving out of the building.  Today was the last day serving food, after a very successful launch of Leo Bistro six months ago.

In a prepared Statement the DAI says:

The Dayton Art Institue will be undergoing an evaluation of its restaurant as the
operating partnership with Veritas Foods comes to an end.  

“We thank Veritas Foods for their work in helping us open Leo Bistro and wish them well in their endeavors, “said Executive Director Michael R. Roediger. “The needs and priorities of both organizations have changed since the Bistro opened, and we mutually agreed that it was in everyone’s best interest to move in a new direction.”

The change will not affect services for any weddings, events or meetings already scheduled during regular museum hours,
offering lunch via counter service Tuesday through Saturday, 11am – 2pm and Sunday noon – 2pm.  A new 5 to 8pm
menu will be available in the near future- please check the website for details.

Leo Bistro opened in February 2013 and features a casual, relaxed atmosphere with free Wi-Fi, made possible by a
federal grant from the Institute of Museum and Library Services (IMLS).  The Bistro offers a variety of soups, salads and appetizers, sandwiches and entrees, as well as desserts.  “Leo to Go” has food and beverage options for museum guests,
such as bottled waters and sodas, snacks, coffee and espresso beverages, wine, beer and cocktails.  Museum members
receive special discounts and offerings at Leo Bistro.

Chef Dana was not reachable for a comment.  We do know that a new interim operator will be in the kitchen as 8am tomorrow and they are prepared with a menu that still celebrates food as art!

Fifth Street Brewpub Officially Opening its Brewpub Saturday, August 3:

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fsbrewpub Fifth Street Brewpub (FSB), the fastest growing co-operatively owned brewpub in the nation, announced today that they would open their brewpub and courtyard to both the general public and member-owners during their grand opening on Saturday, August 3 from 11 am to midnight. The event will begin with a ribbon cutting at 11 am to officially open for business.

 

Fifth Street Brewpub will initially feature twelve craft beers on tap, rotating out varieties to include Southern Tier 2x Stout, Dark Horse Sapient Triple, and Boulder Mojo IPA, and will also serve a selection of wine and liquor. Alcohol service will be available in the courtyard as well.

 

Local musicians Dave and Pam Baugham, Dustin Vincent, and Jonathon Hamilton will perform at various times throughout the day. Street food will be offered by several vendors including Pa’s Pork from Noon – 5 pm, McNasty’s from 4 – 8 pm, and Cheeky Mobile Meat Pies from 5 – 10 pm. The grand opening also will include a number of festivities throughout the day including random prize give-ways and a raffle of a large basket containing a variety of craft beers, FSB-branded pint glasses, coasters, t-shirts, and hats. Tickets can be purchased during the grand opening, and the winner does not need to be present to win.

 

The new brewpub isn’t yet offering its own signature craft beers from their seven-barrel fsbrewpubcourtyardbrewing system that will be housed in the brew house. Fifth Street Brewpub co-founder and president Brian Young stated that construction of the brew house is ongoing, and once brewing begins he expects to replace at least half of the taps with FSB’s own signature brews.  “We are seeing the light at the end of the tunnel. It is very exciting to be talking about what beers and styles we are starting with, and what we can accomplish with our new equipment, both with regard to brewing and the kitchen.”

 

When Fifth Street Brewpub set out on this journey a little over a year ago, they had hoped to attract 300 members initially, but in just over a month they were well over 850 members. Setting an ambitious goal for themselves, they reached 2,000 member-owners on the day they celebrated their 1st birthday as a co-op, June 22,2013, making them the fastest growing co-op in the nation. Membership director Maureen Barry said, “It was very exciting to welcome our 2,000th member-owner at our first birthday party.  Reaching that milestone together as a community, at our brewpub, was truly a special occasion.”

 

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 are Monday through Thursday 4 pm to 10 pm, Friday 11 am to midnight, and Saturday 11 am to midnight. The brewpub will be open on Sunday from Noon to 10 pm starting mid-August. For more information, call (937) 443-0919.

 

For a complete schedule of events during the grand opening, visit Fifth Street Brewpub on Facebook: www.facebook.com/FifthStreetBrewpub.

 

 

 

About Fifth Street Brewpub

Fifth Street Co-op formed in June 2012 by community members who began the initiative of opening the Fifth Street Brewpub in the St. Anne’s Hill Historic District near downtown Dayton. Brewpub membership grants access to exclusive, member-owner only events, patronage refunds, as well as rotating food and merchandise discounts. The first 2,000 brewpub member-owners will also receive discounts on food and beer. Fifth Street Brewpub is a not-for-profit entity, and supports the efforts of local charities throughout the community. For more information visit www.FifthStreet.Coop and www.brewpubgifts.com.

 

 

 

 

The Tastiest Week of the Summer is Back

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Diners will once again get an opportunity to eat at some of the Miami Valley’s  best restaurants at affordable prices, while helping to support  local charity’s during Restaurant Week July 28 – Aug 4th. Looks like this time around there are about 50 restaurant to choose from, down about 10 from last summer’s promotion.    Restaurants will be offering multi-course prix fixe menus at either $20.13, $25.13 or $30.13.

DaytonDinings Tips:  Make reservations when possible

New this year, many restaurants seem to be offering multiple price points to choose from and guests can choose the menu they prefer.  You’ll find many of the menu’s  on the MVRA site.  Spinoza’s, Hickory River Smokehouse, McGullicutty’s  and Nick’s  are offering to feed a couple for $20.13.  The Caroline in Troy is including a glass of beer or wine, plus 3 courses with their options and Christopher’s options include 4 courses to choose from.

Expect crowds!

Many restaurants are closed on Sun &/or Monday- check first

Traditionally Restaurant Week has kicked off on Sunday and ended on Friday.  This summer’s promotion has been extended to run Sunday through Sunday.   And keep your eye out, several restaurants often carry over the dining deals for a second week.

No matter where you chose to dine, part of the package includes a donation to charity partners.  $1 of each meal will be split between  Cancer Support Community of Western Ohio and the MVRA scholarship fund.

While saving on your meal- splurge on wine to compliment your meal

Many people have a love/hate relationship with Restaurant Week.  Before I go any further, I should admit that I was the President of the Restaurant Association when this promotion was launched in 2005 and I am quite proud of the impact it’s had on our community.  But I also know folks that dine out regularly and yet avoid this week due to the crowds.  I also have a group of friends that can’t wait for the menu’s to be posted so they can plan their eating extravaganzas.

Restaurant staff also have mixed feelings about this promotion.  Most appreciate that they will be busy all week, but I’ve heard bartenders complain that while the servers and cooks are busy, that guests aren’t buying anything but the dining deal and therefore they don’t make much money.  As a former restaurateur, I know that those who embrace this promotion as a marketing opportunity are the ones that get the most from it. Owver/Chef Wiley at Meadowlark has been a great example from the very beginning.  She involved her staff, planned creative meals and promoted the menu’s ahead of time to her regular guests and even poured wine for waiting guests.

Menu offerings can change – be flexible

I too, have things I dislike about this week.  Like restaurants that sign up for the promotion, but don’t get buy in from their staff.  I’ve been to several places that print a special Restaurant Week menu on an insert and the guests get seated without the promo menu. Whether  intentional or an oversight, I’ve then heard guests questioning whether the restaurant is participating or that they don’t see the $20.13 meal.  Restaurants please don’t make it hard for guests to partake.  The MVRA also promotes a contest offering guests a chance to win gift certificates for filling out a comment card, but many restaurants don’t pass them out- so be sure and ask your server for yours and your meal deal can really pay off if you win!

If you do go out for these dining deals, please keep in mind that for many places, this is the busiest week of the year for them and that can mean longer waits, frazzled staff and sometimes running out of the advertised items.  Be patient and please remember to share the savings you got on your meal when you tip.  Happy dining!

Six Pack: Top 6 DRUNK DINING SPOTS in the Dayton Area

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Intoxicated royalty: The “Awful Waffle”

Here is another original food story that you won’t see anywhere else.  However, it is a part of Miami Valley eating that is worth mentioning.  Behold the dreaded DRUNK DINING.

We have all been there, or at least helped a friend through a night of inebriation.  What’s the best fix?  Answer: Soak up that alcohol up with a full blown Food Adventure.   We are here to help you, not unlike Betty Ford, but our expertise is more on the caloric end.  The Big Ragu, Chef House and Hungry Jax have compiled Dayton’s first ever  TOP 6 DRUNK DINING SPOTS.  These are just our six pack.   We would love your comments below on who made your list.

1) THE WAFFLE HOUSE – The greasy spoon, the unruly crowd.  Simply put, the ‘awful waffle.’   The only time that the Waffle House sounds good is when you are too drunk to know what you are getting yourself into.  Go in this place at 2:30 a.m. and not a sober person is to be found.  It is a land where diets are blown and the key words are smothered and covered.  We are talking about hash browns, covered with cheese and another assortment of ingredients.  The rest of the food isn’t worth mentioning and the good thing is that you won’t remember anyhow.  We also recommend not going into the bathrooms after 3 a.m, it looks like a war zone in there.  This restaurant gets extra points for the sheer entertainment factor of other drunks in the dining room.  It is like a 3D movie, but without those annoying glasses.

The sign is like a beacon, calling all buzzed

2) PERKINS – Pound for pound, their waitresses are the biggest bad asses.  Some have even been seen chasing drunk patrons in the parking lot.  But alas, the wonderful, green neon sign is a beacon.  It calls to inebriated souls to come in and sober up with some pancakes.  In fact, they have some of our the pancakes around.  But don’t mess around with the Sugar Free Syrup, we learned the hard way that it screws up a perfectly done pancake.  Perkins also offers many fried foods such as  cheese sticks, green beans, chicken tenders.  If that won’t sober you up, at the front counter is a bakery display with muffins the size of your head.  Those should surely soak up the booze.  A full breakfast and dinner menu offers plenty of choices that will act as a sponge in your stomach, sucking you back into sobriety.

 

3) TACO BELL – If your vision is blurry then a  ‘run for the border’ is in order.  The late night drive thru makes life simple.  This might be everyone’s “Go To” drunk dining place.  The food is cheap, the meat and tastes so damn good when you are a bit hammered.  The worst part of  Taco ‘Hell’ is that the drive thru that takes forever.  That would be because every other drunk person has the same idea as you.  What do we recommend here?  Does it really matter?  It is all the same.  Flour Tortilla, Melted Cheese, & that questionable ‘meat product’ loaded with fillers.   For you healthy drunks out there, there is the Cantina Collection of lower calorie options.  Like it matters at this point!  Drawbacks like ‘early morning gas’ kept this restaurant out of the number 2 spot.

Mexican Pizza – because red sauce & bean paste is a good idea to mix into a volatile stomach

4) WHITE CASTLE – Oh, how we love our White Castle!  It is one of greatest dining experiences a person can have either drunk or sober.  First, the strong smell of the onions will start to sober you up immediately.  Secondly, the first one tastes so damn good, you just keep stuffing yourself until you don’t know any better.  Want a side dish? Splurge on a get a large sack of onion chips and go to town on these.  When your friends are drunky pants, White Castle will make them dance.   Get a crave case, that way you won’t crave em for a while.  We particularly love  when our friends launch into philosophical drunk conversations about why there are 5 hole punches in the meat patty.  The bad news is the 24hour White Castle Restaurants are only in Cincinnati these days.  You’re buzzed and happy and then all of a sudden it happens.  A belch and then the stomach cramps.  It is pretty much all over from here.  Our advice:  Roll the windows down on the way home so you don’t create a “Rolling Dutch Oven” (you might have to google that term).  It is the gift that keeps on giving because the next morning, you can be assured that you will be doing a lot of sitting.  You know why they call them sliders?  Because they slide in and slide out.  Unfortunately, only 2 White Castles are nearby.  One is on Salem Ave and the other is in Franklin off I-75.

 

Onion chips soak up the alcohol

5) STEAK N SHAKE – This restaurant is the only late night choice for drive thru OR dining alongside other corralled patrons.  The slick floors offer an obstacle course like dining room for some of the more drunk guests.  It is like Russian roulette to see who gets squeezed into a booth next to the Big Ragu for an elbow filled eating experience.  Great prices and decent drunk food make this a stellar choice, probably one of the greatest drunk dining spots in America!  The burgers and shakes are incredible.  The staff are used to drunk bastards, and they will even give your drunk ass one of those little white Steak n Shake paper hats to wear while dining.  This place has food that mixes well with alcohol like chili cheese dogs, steak burgers & milk shakes.  Plus it is open 24 hours and serves breakfast.

 

6) DENNY’S – This is one of the more interesting places that you can visit after 3am.  There is only one remaining in Dayton, on S. Main St. near the fairgrounds.  The food isn’t the greatest but does the trick.  We actually love the onion rings.  The choices from dinner to breakfast give you a good variety, if you can read the menu at this point.  Denny’s is the best spot to see an unusual variety of people from all walks of life.    Nothing says drunk dining like eating a Grand Slam Breakfast next to a drag queen.

The Steakburger : a dream on a bun if you’re drunk

Honorable mention, we give a tipsy nod to the following:

SMOKIN’ BAR-B-QUE – The place to stumble after a night of drinking at the Oregon District

AL’S SMOKEHOUSE – Ribs downtown at 4am?  Yes !

BILLS DONUTS – It is fascinating to watch people with bloodshot-eyes trying to concentrate and pick out donuts from a glass case at 3am.

COUSIN VINNY’S – Open til 4am, these guys will deliver to trashed patrons.  Don’t pass out while waiting for your pie.

**Remember Food Adventure fans,  always drink responsibly and get a designated driver***

For more fun from these “foodies in their forties,”  like FOOD ADVENTURES on Facebook HERE.

What are your favorite spots for a late night drunk bite???  Please comment below !

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10?’s with the Chef of Mohawk Freestyle Grill Food Truck

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941117_410294842445187_590716949_nChef Aaron Hanover has always loved food for the art and wonder it can create. At a young age, art was always a great outlet for his creativity, but the prospect of work behind a desk as a graphic designer day in and day out was an option that didn’t interest him. Food always seemed like a hands on artistic outlet that included few desks and endless possibilities for medians to work with. With his culinary degree from Pennsylvania Culinary, he started honing is skills in local restaurants and big corporate kitchens. Learning management, fine dinning, and banquets from names like Aramark, Marriott, Bob Evans,  as well as working a few other local upstarts and private events. After a few years in the business working under corporate rule, he stepped out to create his own way. It’s been his motto to do it his own way. He worked in  sales and marketing, kitchen design, and even became a national expert in sports memorabilia.  All the while meeting chefs  and trying all kinds of regional foods at the places only the locals would eat at. He wasn’t completely out of the industry, still  doing small private events and catering weddings to keep his skills sharp. In 2010 he and his wife Allison, started the preliminaries for 185880_140286429446031_961840840_ngetting back full time in the kitchen. In June 2012 for his birthday,  Aaron bought his kitchen- a 1974 ex-Phillidephia Fire Department Equipment Truck. It is his restaurant, his way. Called Mohawk Freestyle Grill named after the mohawk on Chef Aaron’s head and the way he runs a kitchen. He describes it as “an ever evolving style of food using local seasonal ingredient in an out of the box way.”

 

What is your favorite ingredient to cook with?
I like fresh local seasonal ingredients like when I was in Georgia for a year the Georgia coastal shrimp were the sweetest freshest shrimp, or Stone crabs in Florida, lobster, scallops, and clams in New England.  Here I like the local Beef and bison and elk,  it’s bigger and more flavorful when it hasn’t been frozen and shipped across the country. So I guess meat is a main ingredient of mine. Definitely bacon has to be a favorite also, but that’s seems like a cop out. you can’t go wrong with.

 

What ingredient do you dread?
Lima beans there just isn’t any reason for anyone to ever eat them, I’m not sure bacon can even make them better.

 

What’s your favorite dish to make?
I know as a chef I should say some crazy french something or some great souffle or so1001491_411337945674210_1059881076_nmething but at the moment I like making our Mohawk burger.   It’s a ground ribeye steak blend that is messy and just a great classic burger made the right way. I love it when someone trying a dish I make goes -wow that was great. That is what makes it a Favorite to me it seems to always bring a smile to peoples faces.

 

What’s your favorite pig out food? 
Anyone that has ever eaten with me will laugh at this question because anytime we go to a new restaurant or truck I tend to order way more than I need but I love to try new food and different interpretations of the dishes they make. So I’m always sitting at the table at a new place with like five plates, passing this one to this friend and saying “hey can I try that.” That is how I roll. Food wise though I tend to pig out on greasy foods like pizza and burgers, bar foods wings and the normal stuff.

 

What restaurant, other than your own do you like to dine at in the Miami Valley?
I like local authentic and original idea places, like Thai9, Coldwater Cafe, and definitely all the local food trucks.
 
What’s your best advice for home chefs?
Keep it simple.  Sometimes salt and pepper is all you need, but you definitely always need them.
 

 

If you could invite any 4 guests to a dinner party who would they be and why?Ty-Cobb
I thought about this pretty hard probably for my answers, too hard,  but there are plenty that could take anyone of these four seats but here they are. Ty Cobb- he was hated and loved at the same time for being the best and most focused in his field and at the same time was never happy.   He seems like now he may have some life lessons and I am forever a Detroit tigers fan. Teddy Roosevelt -he once rode a moose in a river – need I say more. Ernie Harewell- he seemed to be a great guy always had a funny story to tell and again I love baseball and the Tigers. Fourth seat is always reserved for my wife, you never can eat enough meals with your spouse and she has the best pallet I know, so afterward we could talk about the food and so she’d believe me when I said who was there.

 

Who do you look up to in the industry and why?
I have to look up to all the guys in trucks already,  vastly more popular and successful than me. There are some great trucks already in the Miami Valley. A guy I’ve looked up to for years in the food industry is Scott Schmucker. An instructor and Chef extraordinaire at Art Institute Pittsburgh, who I had the  privilege of having as an teacher at PA Culinary.

 

What do you do in the Miami Valley on a day off? 
Swim in my pool. Look for other food trucks. My favorite days are when I go out and eat at three or four restaurants for lunch like an appetizer here, a side here, entree here, some desert here, some food shopping at Dorothy Lane Market and or a farmers market I come across, and then home to create something new.

 

Share a kitchen disaster, lucky break or other interesting story:943732_398893570251981_1630578662_n
As a food truck owner you’re always battling a vehicle as well as the  normal kitchen issues. I’ve blown engines and had to tow my truck into an auction on a tow cord but this week after just getting a new engine,  it broke down again.  I towed the truck to the event and on the way home I realized that when they fixed the truck last they added a new fuse for the fuel pump and I had over looked that,  looking for fixes for why it wasn’t running. I towed it 30 miles to Kettering and back before I realized my problem was a $1.10 fuse.  It’s always something silly like that for me.

 

Olive brings a New Orleans Flair to Wednesday Night

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olive1

Jambalaya with KJB farms chorizo sausage, rice, and black beans, slow stewed in a tomato and tamarind sauce and topped with marinated grilled shrimp, avocado and pesto Greek yogurt. Served with grilled ciabatta.

Get your taste buds ready for  Walk in Wednesdays and   a taste of The Big Easy at Olive an urban dive.  Featuring atotally different dinner menu for their New Orleans summer palette adventures Wednesdays from 5-9p! No reservations needed or taken (unless you’re on your way). You can dine inside or on the fire lit patio.  They’ll  even welcome well  behaved dogs  on the patio.
The new menu will include seafood bouillabaisse, jambalaya, shrimp boil, fried green tomato sandwich, black and bleu burger, a whole different ‘rock your nosh’ (vegan and gluten free entree) and lots of creole seasonings flying in the kitchen and NOLA blues on the airwaves!

Foremost Seafood: The Freshest Fish in Dayton

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Owner Tom Patterson with a fresh fish order

Hey seafood lovers, Food Adventures with The Big Ragu & Crew is about to change your world.  There is a little known secret that has been in the Miami Valley for 30 years.  It is called Foremost Seafood, and it’s located at Woodman Center Drive in Kettering.   It is a seafood distributor, that has a retail store open to the public.  What’s the big deal?   Foremost gets daily shipments (not Sundays) of fresh caught seafood from Boston, Virgina, Florida and Alaskan suppliers.  This allows Daytonians access to an incredible variety of nautical fare and ensures the freshest seafood.  This is the type of access that is usually only found in mega cities.

It started with owner Tom Patterson, who in 1983 was typically listening to music like David Bowie in the basement of his parents home.  From that house he sold his first shipment,  fifty pounds of shrimp to the meat manager at Dorothy Lane Market, Helga.  He still provides seafood to Dorothy Lane Market to this day.  Over the years he has quietly built and empire and runs the buying for the business.  This is important because he is an expert.  Tom has a degree in marine biology from South Florida University.  He worked on shrimp farms in Ecuador in the late 1970’s.  During this time he also was setting trends in Galveston, TX by helping develop new shrimp farming technology.  His knowledge is Dayton’s gain, as this hometown boy is now a successful businessman, bringing quality eats to the Foremost faithful.  And they are faithful, most of his business is from customers that have been visiting the retail store for over a decade.  Today, deliveries from Boston and Virginia arrive by truck the next day, while seafood from Alaska and Florida are flown in specially to Dayton airport.

***HERE’S THE SKINNY:

Live Softshell Crabs are available in season, at Foremost Seafood

— Foremost Seafood is NOT a restaurant, it is a storefront to buy fresh seafood.  Think of it as a mini seafood market.

— Foremost provides seafood for most of the upscale, locally owned restaurants in Dayton.

— The fish they sell were caught on ‘day boats’ (only 1 or 2 days at sea).  Translation: these are the freshest fish available and were not sitting in a ship’s cooler for two weeks.  Only the highest quality is the rule at Foremost Seafood.

— The fresh fish is not displayed, it is kept whole and sliced only at the time of the order.  The reasoning is to keep air and light from deteriorating the meat of the fish. “Be loyal to the fish” is their mantra.  You order from a price list of fresh fish, they trim the fish and bring your order out for the ‘ok’ before they wrap it.

— Locally owed since 1983 by Tom Patterson and his wife Pam.  Another true mom and pop establishment.

Fresh Carolina Shrimp – Never frozen

— Experts handle the fish once it arrives in Dayton.  People like Chef Tony Coletta who worked at Garstkas and Chef Nate Young currently at the Oakwood Club

— Foremost offers over 300 varieties of fresh and frozen seafood specialties.

— Hours are a little tricky: Tuesdays – Fridays 9am -6pm, Saturday and Monday 9am-noon, Closed Sundays

 

***MUST EATS:

Fresh Carolina Shrimp:  Caught just a couple of days ago, these huge shrimp run about $14.99/lb and have never been frozen, which in Ohio is practically unheard of.   Taste the freshness without having to travel to North or South Carolina.  These shrimp are usually the 21-25 count per pound variety, and are absolutely incredible.

Scottish Salmon: Foremost usually offers 4 types of fresh Salmon, but The Big Ragu & Crew recommend the Scottish Salmon for some killer grilling this summer !!

Chef Tony Coletta & the Big Ragu holding a fresh, Wahoo fish that was recently caught in Hawaii

Cherrystone Clams:  Yes, they are alive.  You can shuck them and eat ’em raw, but our favorite is to steam them then dip them in butter.  Either way, be prepared for a fresh taste of the ocean!

Sushi Grade Tuna:  This tuna is super-high quality and can be sliced and eaten raw.  If sushi isn’t your style, consider coating the tuna with red pepper, sesame seeds or any spicy rub.  Then pan-sear it on all sides (even the edges).  We tried it both raw and cooked and loved it all.   Check out our photo album below where we cooked lots of Foremost items and holla’ at your foodie boys.

 

Fresh Tilapia:  You can still see the knife marks on the filets where it was carved.  Talk about fresh!  This mild fish is a favorite, even for the pickiest eaters.  Try it baked for 20 minutes at 350degrees.  Use your own spices, Don’t ask us, we aren’t chef’s we are just two guys that love to eat !  Check out their table of free recipe cards.

Soft-Shell Crabs: This delicacy is for serious eaters!  They are alive.  You can’t get any fresher than that.  The most popular way to cook these are breaded and pan seared.  They are also used in local sushi houses stuffed into ‘spider rolls.’  Softshell crabs are consumed entirely.  That’s right, eat the whole thing, shell and all.  Only for true Food Adventurers, and The Big Ragu, Chef House, and Hungry Jax  say they are delicious ! 

Crab Dip:  This slightly spicy dip is so addicting, you will have to lock the refrigerator.  Get some wheat thins or melba toasts and go to town on this stuff.  Made from a mixture of pseudo-crab sticks and cream cheese, it is perfect party snacking.  Food Adventures will not be held responsible for brawls over the last scoop.

What are you lookin at? Fresh Red Snapper

A couple of side notes:  With the demand for fresh seafood, (over half of it coming from Boston),  once in a while they run out of items.  It is the nature of fresh offerings.   But there are so many other choices like Blue crab from Virgina, Snow Crab legs, live oysters, the list goes on an on.  Fresh fish that we have been buying for years include Red Snapper, Grouper, Wahoo, Bronzini and Halibut.  Also, special orders such as live lobsters need to be pre-ordered.   They even offer do it yourself fish frys where pricing is based on pounds of fish purchased.

For years, The Big Ragu, Chef House and Hungry Jax have been hitting up this place for our party food needs, cookouts, or just a craving for some fish at home.  It is truly one of our favorites.  Foremost Seafood’s philosophy is simple, freshness and being loyal to the integrity of fish in regards to handling.  Owner Tom buys the best and sells the best.

Now you know about yet another Dayton gem.   Our city is lucky to have access to this fresh food.  Don’t forget to visit the free recipe table. Whether you want to eat healthy, or just love fish, get yourself into Foremost Seafood and see for yourself.  There is nothing fishy here.

Check out our stunning photo album below and “like” Food Adventures on Facebook HERE.  Come on, don’t be shellfish….

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Keep the Rum Coming

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Portrait of George Washington

Yes, I would love to have a glass of rum. Thank you for asking!

George Washington is remembered as being one of the most respected individuals in American history. He was the General of the Army that defeated the British, he was the first President, and he was one of the great provocateurs before the American Revolution. He was a distiller, making his own beer and whiskey. He also knew quite well what spirits the people of colonial America liked to drink. He ordered 28 gallons of a particular spirit to distribute while he was running for the House of Burgess in Virginia. He also demanded it as a ration for his troops during the brutal winter they spent at Valley Forge and made sure that the fighting men got it before the officers did. When the war was over and Washington attended his inauguration, he (illegally) had a barrel of the finest imported. Whiskey was not a major American drink until after the war.  The spirit that Washington, and all colonists were so fond of, was rum.

Rum was rough when it was first made. It was called kill-devil by most, but also referred to by several British slang words like rumbustion or rumbullion, both of which were terms referring to an upheaval. As it started to rise through the gentry, it became more refined with very basic distilling technology. It also became more popular as a drink to take on long voyages. Most ships of the era were outfitted with large supplies of beer and water. Rum did not go bad like the beer eventually did, nor did it suffer the same contamination that water was suspect to. Moreover, it was discovered that the long trips to Britain and America in oak barrels mellowed the rum and made it a much better quality liquor. It became a staple not only in the British navy, but on the pirate ships that were attracted to the Caribbean area for its developing wealth. The British were not prepared for the strength of the new spirit over beer. Rum started to be mixed with water, brown sugar, and lime. This had two effects: it stopped the sailors from being dead drunk and it gave them enough vitamin C to prevent scurvy. This gave the British a distinct advantage in sea combat. It remained a staple until 1970, when having buzzed sailors and modern weapons seemed to be a bad idea.

Barrels of rum stacked on each other

Barrels of rum aging.

America loved it as well. Rhode Island created rum that was as good, if not better, than rums coming from the tropics. The colonies were awash with it. Rum was in punches and any other drink you could ask for while traveling. It was also part of the slave trade, with people selling molasses to the colonies to get money to buy slaves. On average, colonists were drinking about four gallons per person per year. England took note of that, and imposed the Molasses Act in 1733 and Sugar Act in 1764, taxing the ingredients that helped to make rum. In 1775, the American Revolution began, and the rum started to flow out of America. Molasses became harder to come by. Not long after the revolution, as Americans moved west, whiskey started to be made in larger quantities in Ohio and Kentucky. Rum fell out of favor for a very long time, making a brief reappearance during Prohibition, then again after World War Two during the Tiki drink craze that swept the fifties and sixties.

Rum is distilled from one of two sources, either of which must come from sugar: molasses or sugar cane juice. Sugar cane juice is a little rarer (and known as rhum), so the bulk of the rum we all drink is made from molasses. It makes sense; the original rums were distilled from molasses, which was no more than a sticky, hard to dispose of byproduct when people were making sugar. There was just enough sugar left in it, with the help of some yeast, to turn it into something that was drinkable. Since rum was originally distilled among the many islands of the Caribbean, there is no one way for any particular rum to be created. Different yeast strains, stills, and methods are all employed by the various companies, making no two rums alike. It is hard to categorize all of the rum that is available in the market, but these are some common distinctions:

  • Light (silver) rum – They are milder and sweeter in general than most rums. The bulk of silver rum comes from Puerto Rico or Brazil (called cachaca). These are the ones you will find in most cocktails.
  • Gold rum – They usually have been aged in charred oak barrels, which gives them a little more color than the younger silvers. These barrels usually come from bourbon, which adds richness to the flavor.
  • Dark rum – Deep brown or red in color, these are more often used in cooking. They are aged longer, adding richer molasses and caramel tones to them. Dark rums usually come from Jamaica, Haiti, or Martinique.
  • Overproof rum – Gold colored rum with a very high ABV (Alcohol by Volume), usually around 151 proof.
  • Spiced rum – Spices are added, usually to gold rums, to enhance the natural flavor of the rum. They can also be darkened with caramel color.
  • Flavored rum – Usually silver in color and lower in ABV, they make up for it with added flavors. The flavors selected, usually tropical in nature, blend well with the natural sweetness of the rum. They are usually added to a mixer as an enhancement.
Fish House Punch in nice glassware

Fish House Punch, a staple of the Founding Fathers. This may explain some of the government.

Some places still offer gunpowder rum (exactly as it sound: run mixed with gunpowder), and there are many fine sipping rums as well that are made in pot stills and very small batches.

Rum is starting to make a comeback from a very long hiatus. The craft cocktail movement, with its love of the classics, has brought this spirit back. The first cocktails were made of rum, littering the early years of America with recipes. Fish House Punch, flips, shrubs, and daiquiris (who have their own day on July 19th) all are cocktails that have a strong rum base. Mojitos are a wonderful summer cocktail, and the mai tai is considered a classic of the tiki era. Everything about rum invites fresh and tropical, perfect summer sipping. The complexity of rum offers an excellent base for cocktails.

From pirates to presidents, rum has been a spirit that has stayed close to the hands of people who enjoy a cocktail or two. Bourbon is considered the “spirit of America”, but the people who built America were fonder of their rum than whiskey of any sort. In recognition of the spirit and the day, find a restaurant with a patio that will make you a classic daiquiri. Summer is only going to last for so long, so enjoy!