Dayton Dining

Celebrate Spinoza’s 4th Anniversary

April 11, 2013 By Dayton Most Metro Leave a Comment

Thursday, April 11, 2013
4:00 pm Keg Tapping:
‘Rodenbach Grand Cru’ (World-Class 100 point rating!) & ‘Columbus Bodhi DIPA’ (World-Class 99 point rating!)
–
FREE Spinoza’s Half Growler with purchase of any half growler fill.Music 7:00 to 10:00 pm:
Soul/Funk/R&B/Old School…
The David Simpson DuoFriday, April 12, 2013
Keep the Glass Night!
4:00 pm Keg Tapping:
‘Brew Kettle White Rajah’ served in our 4th Anniversary Commemorative GlassJim Volk
–
Music 7:00 to 10:00 pm:
Ecstatic guitar with…
Jim Volk!
——————————————————————————————–Saturday, April 13, 2013 Puzzle
Music by…
Puzzle of Light!
(awesome world beat & jazz!)

Plus complimentary Hugo’s Ice Cream by Spinoza’s!

How to be an awesome beer reviewer

April 11, 2013 By Max Spang Leave a Comment

This is what an awesome beer reviewer looks like

Please note that this article is not meant to be taken seriously.

So, you’ve stepped into the craft beer world. You’ve stopped drinking out of the bottle like a hobo, started letting your beer warm up a bit before drinking, and you now use words like “snifter” and twirl your beer around in the glass like an idiot on a regular basis. Now you’re telling me that you want to be a beer reviewer? Alright, tough guy (or gal), I am going to lend you my expertise into this lucrative and glamorous world of beer reviewing. Below is a guide that I have developed over the past two years of super professional beer reviews that should help you get your feet (and lips) wet. Just look at my friend Gus up there. That is what a professional beer reviewer looks like.

Know what the hell you are reviewing

What the hell is beer, anyway? What makes a stout different from an IPA? Why do I feel differently after downing an entire six pack alone in my house on a Monday night? Do my parents really love me? Most of these are questions you ought to be able to answer before you even think about going to Beer Review Town. I’m not saying you need to be the Rain Man of beer, but you have to have some familiarity with beer. Learn it. There’s a book on the subject: it’s available at the bar.

Be better than everyone

Now that you know your beer, who do you think you are? What makes you think your palate is so much better than Joey Sixpack’s? Why should I even bother with looking at your reviews in the first place? These are questions that you should expect, and you should have an answer; “Because I am better than everyone”. You think beer is a game? It’s serious business, and you should treat it as such. Beer isn’t about relaxing or having good times with friends. It’s about proving to everyone that you know more than they do. Bill Jobs and Steve Gates didn’t make thousands (literally, thousands) of dollars by trying to be #2. Know what I’m saying? Only you can pick up on the subtle flavors and aromas from beer.

Throw in a little pizazz

You gotta sprinkle a little glitter on your reviews. Maybe it’s a cute sign off like saying “Prost!” at the end of your review (though, only turds do that. Don’t be a turd.). Maybe you like to use flowery language like “The appearance of this beer is reminiscent of the final vestige of a memory from my youth; the crest of the sunrise on a brisk summer morning in the foothills of New Albany.” Whatever you do, just make it your own. Or don’t. I don’t care. Is anyone even reading this?

Things to review

Appearance

Above: an example of a beer that looks gross.

Probably the least important thing about a beer (there, I said it), the appearance is a factor of the beer-drinking experience. Your review should reflect that. First off, you have to pour it into something. Then, look at that beer. Just look at it. What makes it look good or bad? Does it look flat with no head (lololol)? Is it sparkling like champagne? Is it glowing neon green with chunks of oysters floating in it? Take time to get to know your beer’s beauty marks. Sometimes a beer looks OK until you realize it’s got something gross like toes for thumbs like that wretched Megan Fox. To put it in other terms, checking out how a beer looks is like scoping that fine shorty (read: shawty) at the end of the bar. You can’t just run in and start shouting “HEY GIRL!” with your eyes closed. That only leads to a black eye and a restraining order. Trust me. You gotta give her the eyes first. My personal opinion is that you don’t want to spend a whole bunch of time writing out the appearance part because, frankly, most people have a good idea about what beer should look like. Also, nobody reads that part. Or any other part.

Smell

Put your nose all up in that beer. Aww, yeah. Smell it. Keep in mind most of the “flavors” we perceive in beer come from smell, not taste. Pro tip – if you’ve never smelled beer so hard you got foam in your nose, you’re doing it wrong. Describe what you smell in familiar terms. If it smells like chocolate and raisins, say it smells like chocolate and raisins. Twirl your glass around to generate a little more head (lolololol), then bury your nose back into the beer. Some beers have more pronounced aromas than others. An IPA smell a lot different and stronger than a Hefeweizen, but all beer has some kind of aroma. It helps if you are familiar with the ingredients of beer. Take some time to smell some malted barley and hops sometime (I could smell hops all day long and be happy… OR SHOULD I SAY HOPPY HAHA). Read about the beer to find out what they put into it. Can’t figure out what a certain smell is? Maybe it’s a crazy ingredient that they added. Or maybe your nose just sucks, but it shouldn’t (see the “Be better than everyone” section).

Taste

Don’t drink beer like this.

After about two hours of smelling and looking at your beer, you’ll finally get to taste it. Do you know how to taste beer? Do you? Really? If not, you had better learn. Don’t just pour it into your gullet. Sip it, then let it explore your palate. Breathe after you swallow. Remember, you are going to awesome, so don’t be afraid to sit at a bar with your eyes shut while taking 20 minutes per sip and moaning quietly to yourself. People will know you mean business. They will respect you and probably love you. Trust me. You want to describe the beer in terms that are familiar to you. Or just copy and paste what someone else wrote, which is what I do most of the time.

Mouthfeel

This is where you talk about how the beer feels. Is it creamy? Is it dry? Is it chunky? If it’s chunky, you should probably not drink it. Mouthfeel is also hilarious to say out loud. Go ahead, say it. Describe whether or not it’s a party in your mouth, and whether or not everyone is invited. Some beers are refreshing, while others require you to slice it with a knife and serve it next to Thanksgiving turkey. This is also another section that nobody reads. Seriously, who cares about anything with a hilarious name like “mouthfeel”? Most of the time they just skim over that word, laugh a little, then move on to the next section.

Summary

The biggest thing to remember is that tastes are not subjective. You are right 100% of the time. If anyone disagrees with you, they are wrong. You are right. I am right. I am awesome. You are awesome. See how that works?

The other important factor is… uh. Hmm. I kinda forgot where I was going with this, but I guess what I’m trying to say is that I really hate Megan Fox. I know it’s sort of a roundabout way of saying it, but there it is. Her disgusting thumbs gross me out, and I think overall she’s just kind of a fake person. Your last name is Fox? Really, Megan? Pretty subtle pseudonym. Might as well just change your name to Boobs Boobs.

Prost!

Cars & Cabernet – Ticket Contest

April 9, 2013 By Dayton Most Metro 3 Comments

Grab your “wine passport: and start tasting this Sat, April 13th! Cars & Cabernet is an upscale event will take you to five world renowned grape regions- each embodying the seductive flavor of their wines. You will have the opportunity to learn from industry professionals about the art of wine and food pairings, while experiencing The Taj Ma Garaj, Dayton’s only vintage Porsche museum, located downtown.

If you buy a standard passport ticket for $50 you can enjoy the even from 7-10pm with 15 wine sample opportunities with food pairings, choice of 2 regional glasses of wine, access to the 1st floor Taj museum and live entertainment. Chefs preparing food include Kellie and Karen, of Dream Dinners and Steve Bernstein of Berstein’s Fine Catering. Wine Pairing for all stops on your passport have been put together by the experts at Rumbleseat Wine.

You’ll have the chance to sample North America Cuisine:

Herb Crusted Flank Steak & Hummus and Pita

Your next top will feature food from South America:

Vegetable Paella & Toasted Ham & Brie Crostini

Your Australia/New Zealand stop will include:

Sweet Potato Stew and Lemon Chicken Piccata w/ Fettuccine

When visiting Europe you’ll dine on :

Peach Bourbon Chicken with Grilled Asparagus and Penne w/Chicken and Peanut Sauce

If you purchase the VIP “Passport” for $85 you’ll get admission to the event starting at 6pm , including 15 wine sample opportunities with food pairings, extended venue access to the 2nd floor gameroom, 3 glasses of wine you choose, exclusive hors d’oeuvres, and live entertainment.

Wine Tasting includes Food Pairings presented by
Matt Hayden, Executive Chef and Owner of
Scratch Event Catering

Chef Matthew HaydenCatering

Brazilian Chicken Linguica Sausage

Smoked Duck Profiteroles w/Soft Tallegio Cheese and Balsamic Syrup

Marinated Beef Schwarma served on Fresh Flatbread w/ Hummos and Roasted Tomatoes

Chocolate Espresso Mousse served on Black Cherry infused Pizzelle Cookies

Wine Pairings Include:
2007 Titus Napa Valley Cabernet Sauvignon

2009 Cameron Hughes “Lot #285” Rutherford Cabernet Sauvignon – 91 points Wine Enthusiast

SONOMA CUTRER RUSSIAN RIVER CHARDONNAY 2011 – 91 points Wine EnthusiastLa Collina dei Lecci 2007 Sangiovese Grosso (Brunello di Montalcino) – 91 points Wine Enthusiast

All guests will also have the chance to bid on auction items throughout the evening including autographed sports memorabilia, a Dove hunting trip to Argentina or a condo in Traverse City.
One hundred percent of the proceeds from this event will benefit the services provided free of charge by the Epilepsy Foundation, such as an Emergency Prescription Assistance program, Community Education on Seizure First Aid and Recognition, School Nurse Training, Information and Referral, Support and Educational Groups and Advocacy. The Epilepsy Foundation serves an 11- county area including: Auglaize, Champaign, Clark, Darke, Greene, Logan, Mercer, Miami, Montgomery, Preble and Shelby Counties.

DaytonMostMetro want you to have two of our readers enjoy this wonderful night of wine and food. If you’d like to enter our contest, please share this article on facebook and enter below. Winners will be announced this Thurs at noon.

Our ticket contest in now closed! Congratulations to our winner Michael Muncy from Huber Heights and Rebecca Hartzell from Dayton!

There’s A New All American Vodka In Town

April 8, 2013 By Lisa Grigsby Leave a Comment

I was recently invited to a launch party for Sidney Frank’s newest product, American Harvest Organic Spirit. As someone who made my living in the bar business for the better par tof my life, the Sidney Frank Importing Company is a heavyweight in liquor marketing and promotions, so these invitations are coveted, and their events are must attends!

In the 80’s Sidney Frank made a little known herbal concoction named Jagermeister, into a monster of brand, and even created a new drink category, by introducing the ever popular Jagerbomb- Jager mixed
with an energy drink, like Red Bull. The brand has proved to have longevity and has remained a top seller for decades. In 2012, Jagermeister was the #8 most sold liquor brand in Ohio, selling 256,526 gallons.

Sidney Frank’s next big hit came out in the late 90’s, with Grey Goose, when they introduced this French made vodka and sold it for a super premium price. Grey Goose became such a success that Sidney Frank eventually was able to sell the brand to Bacardi for $2 billion in 2004. I give you this history so you understand why when Sidney Frank announced they were introducing a new vodka (now that enough time has passed that their non-compete has expired), most people in the industry, including me, were curious with high expectations.

Would they be able to create another homeroom with an American made vodka? If messaging counts for anything, Sidney Frank has all the right buzz words wrapped into their pitch:

American Harvest is handcrafted in small batches from organic winter wheat grown on a family owned and sustainably managed American farm. It is distilled and bottled in Rigby, Idaho using water from aquifers deep beneath the Snake River plain. The result is a distinctly smooth and silky spirit with a crisp, clean taste. American Harvest is the creation of Sidney Frank Importing Company, Inc., a third generation family business that is 100% US owned and operated.

From field to bottle, American Harvest takes steps to ensure that they produce a product that is not only of the highest quality but also does not compromise the environment. In addition to adhering to strict organic and sustainable growing practices for all its ingredients, AH also has no artificial additives or preservatives and the distillery supports renewable energy resources through the use of local wind generated power. In addition, all unused materials from the distillation process are used as cattle feed so nothing is wasted or discarded and American Harvest bottles are 100% recyclable, containing no heavy metal and using only organic inks and water-soluble varnishes.

The interesting thing about the taste of this vodka is that it has a very subtle flavor, that is incredibly hard to describe. And believe me, I’ve tried. I recently shared a bottle with some friends and none of us could quite nail what the ” organic flavors” were. The best we came up with was slightly sweet, hint of citrus, crisp and vanilla undertones. American Harvest is only saying, “it’s a proprietary blend of flavor which is aimed at making it very clean and smooth.”

American Harvest was just named a finalist in the 2013 Ultimate Spirits Challenge held in New York, scoring a 93 out of 100 and was noted as excellent, highly recommended and of great value. Prices at about $23 a bottle, it certainly compares with pricier vodkas. At our tasting we all decided that is was a very easy sipping vodka whether by itself over ice or easily mixable with juice, a little tonic or mixed with a little vermouth as a dirty martini. Of course the American Harvest website has many cocktail suggestions, and I’m betting you have a few of your own favorites. Try it and share your reviews with us in the comments below.

Celebrating Olive-an urban dive!

April 5, 2013 By Dayton Most Metro 1 Comment

In celebration of Eat Local Month we are sharing this post from Olive – an urban dive (originally posted on their Facebook page).

it’s a sunny day to share some stats! 2012 Olive financial report! Olive runs on a strictly cash basis, all our farmers/bakers/purveyors are paid COD, cash on delivery (or check) and our larger suppliers are paid once a week, also COD. We will be debt free by August if not before!!!!

we do local and here are some ballpark numbers to prove it!
of the $142,000 we spent on food/beverage products in 2012, $76,400 went directly to local farmers and purveyors pockets, that grew or made the product here, another $46,000 went to local, independent shops and purveyors that purchased import products (fish accounts for almost half of that, veggies and fruits we can’t get here, or produce grown by others that we can’t prove without a doubt was grown locally, though we know a good portion of it was)

we paid our staff over $170,000 (and another $42,000 in matching taxes) and since most of our staff buy and support local too, most of that went right back into our local economy! Over $4000 in donations of gift certificates, food or services were given to local charities and events, and we gave just under $4,000 in cash discounts back to our guests for not using credit cards! (we lost over $9,000 to credit card fees!)

we spent over $15,000 with local service companies (Morgans/MegaCity/Progressive Refrigeration/various local hood cleaning/etc.) and $12,000 with local, independent equipment and smallwares suppliers (Bushongs/Gem City Key Shop/Arrow Wine/Belmont Party Supply)

and… drumroll please… we paid off $22,000 in promissory notes, put $6,000 back into our building and made a 4.8% net return all told!

From our research, successful restaurants in Ohio from $100k-$1M in sales typically return 3-5% (and for us there’s no alcohol sales to save us any errors!!) so we’re really running tight (that profit would practically all be gone if we didn’t do all our own social media, marketing, website building, ad design, printing, accounting, farm wrangling, most of our own maintenance and spent more than we had to on anything or bought fun stuff before we had the cash and therefore added interest payments).

it’s a ‘by the seat of our pants and sweat of our brow’ win! Of course, Kimberly will now have to pay income taxes on that small net gain, and it never really leaves Olive so it’s a tight game! yes… think twice before opening a restaurant people! if you don’t love it, don’t do it! … but we do love it and we’re pretty proud of the amount we’ve been able to put into our farmer’s pockets, so they in turn could buy more cows, turn some more land over, buy some more chickens, or just buy something locally made for themselves or go out to dinner at a local restaurant… oh, and pay more taxes. 😉

so thank you!!! to everyone who has supported our little dive by dining with us, sharing posts, spreading the word, writing a nice blog or review on yelp, urbanspoon or trip advisor, for bringing new guests to experience our little dive, to every old and new independent business that chose downtown to plant their business, to all the employees that work and then play downtown, and to everyone that supports anything downtown or independent anywhere… it takes the impact of all of us dreaming, jumping, investing and spending our money here, separately and as a community, to make even one little 28 seat diner actually work! have an awesome day out there and remember it’s First Friday so enjoy downtown tonight!!! and thanks again!

Editors Note: You can visit Olive at the corner of Third and Wayne downtown, but you’ll want to make a reservation- this place is packed most of the time! Call 937-222-DIVE (3483). And yes, they offer gluten free, paleo, vegetarian and vegan meals!

Raising the Twelve Percent Limit on Beer

April 3, 2013 By Brian Petro Leave a Comment

Absolutely gorgeous…and a little out of our league.

BeerAdvocate is one of the top beer rating sites online. It is a wonderful place to find a good beer because of its rating system from professionals and a myriad of reviews from beer fans. Reading the reviews and comments on Samuel Adams’ Utopias, you can see this complex and delicious beer is incredibly popular with beer aficionados. The brothers who run the site gave it a 100, the best possible rating it can get, and 887 other raters have given it a cumulative score of 99. The raters discussed its big flavors, great aromas and smoothness as it washed over their tongue. The flavors people detected and discussed were raisins, dark cherries, brown sugar, cinnamon and any other luxurious flavor you could use to describe a complex and well crafted beer. One reviewer even compared it to a great cognac or bourbon. Sam Adams created it from a variety of beers and different blends, aged in cognac, bourbon, rum or any other used barrels they could find. Some of the batches are aged almost twenty years in some of these barrels. This means that every year this small batch beer has its own unique flavor. This beer also has a kick, weighing in at between 27% and 29% ABV (alcohol by volume). As good as the liquor stores like Belmont Party Supply, Arrow Wine, and even Jungle Jim’s are at finding and carrying fine beers and liquors, you will not find it in the state of Ohio. Ohio limits the ABV on beers that can be sold in the state to 12%, putting Utopias well out of purchasing range for Ohioans.

Ohio is well known as a state with very restrictive liquor laws. The state has a say in all the liquor that is sold as well as when and where it can be sold. Liquor under 20% ABV, wine and beer can also be sold in grocery and other non-state stores. Ohio is also one of only a handful of states that have a cap on the ABV of beer, and join West Virginia with the lowest in the country at 12%. Both West Virginia (2009) and Ohio (2002) only recently brought it up from 6%, which is where the levels were set after Prohibition. This was great before the craft beer boom, when 6% was considered a high alcohol beer; now 6% is considered on the lower end of the craft beer scale (which is gaining in popularity) and high for commercial beer (which is declining in popularity).

I have HEARD this is a really good beer.

Ohio state Representative Ramos (D-Lorain) introduced the bill in the 2011 – 12 session, H.B. No. 356, with greater support from not only the citizens of the state of Ohio, but the legislature as well. He sees the increase in breweries across the state, and the popularity in craft beer in general (15% sales growth in 2012, leading to 17% more profit for the industry) as a potential cash windfall for Ohio. Beers with high alcohol content are not a high demand product. They have higher caloric content, and they are typically priced at $10 – $15 a bottle and get more expensive from there. The Utopias is $200 a bottle. Most craft brewers in the state are not going to drop their more typical offerings to focus on a high alcohol beer, but they can do what Dogfish Head did with their 120 Minute IPA and have some leeway to experiment. It would also encourage the beer lovers in the state to spend their money at local businesses, helping Ohio’s economy. Beer aficionados will drive across state lines to purchase beers like Goose Island Bourbon County Stout, The Breury Melange #3, Sierra Nevada Bigfoot Whiskey Barrel-Aged Barleywine Style Ale, and Braueri Schloss Eggenberg Samichlaus Classic (all recommended by our own Snobby Beer Guy Max Spang) , giving their money to Kentucky, Indiana, Pennsylvania, or Michigan. Ramos feels that money can be kept in Ohio, gaining tax revenues for the state not only from selling beers other great breweries outside the state are making, but from all of the local breweries. “The industry has progressed,” Ramos said in an interview with the Dayton Business Journal. “The laws need to catch up.”

The road blocks to passing the new bill are lower at this point, but they are still there. In 2011, Jimmy Stewart proposed the original bill, a change in the law to raise the upper limit on beer from 12% to 18%. The timing of that law was unfortunate; it happened at about the same time that Four Loko, a premixed, high alcohol cocktail-in-a-can, was recovering from a rash of college students blacking out and other incidents of them being injured after enjoying the beverage. The law also faced resistance from MADD and other groups that felt that beers with higher ABV would allow young drinkers to hit unsafe levels of intoxication at a faster pace. The bill was blocked in the legislature, and Stewart stepped down before it could be reintroduced.

Beer needs you to get out the message!

More citizens than before are supporting the initiative. There is an online petition that has over 1,500 signatures on it. Consumers would not have to drive for hours to get beers that they are reading about on the Internet or hearing about from their friends. Until just over a year ago, Yuengling enjoyed a mythical status in the state of Ohio. They would love to have these beers as easily available to them as Yuengling is now. Craft brewers around the state are looking for the opportunity to flex their muscles from a brewing standpoint, to try brewing bigger beers with unique flavors. High alcohol beers are typically made in small batches, which makes them highly sought after by collectors. Creating a superb, high alcohol beer can really help raise the community’s awareness of that brewery. That is not only a benefit for the brewery in question, but for the state itself. You can get involved by directly contactingyour state representative and letting them know you support raising the ABV limit the state has on beer. Let your beer drinking friends know as well.

The current limit we have on the ABV is arbitrary. Rep. Ramos is looking to raise the ABV from 12% to 21% because that has been the traditional dividing line between beer or wine and liquor. It is a less arbitrary number, but it is still a limit on beer that forty other states do not have. It still does not allow beers with super high alcohol content like Utopias to be sold in the state, but all of the other beers in this article would be allowed to be sold in Ohio. The blog Overturning 12 is keeping an eye on the situation, and at the time of this article, the bill is waiting to start moving again while the state works on less important things like a budget. The bill is waiting for a formal number once it gets in front of our lawmakers. Show your passion for your beer and make your voices heard!

The Food Adventures Crew Peek Into Yellow Springs Brewery!

April 3, 2013 By Dayton937 2 Comments

PSSST!! Come here…. wanna peek? Even though the tasting room doesn’t open until April 13th, Food Adventures got a sneak peek of the new Yellow Springs Brewery on 305 N. Walnut Street. We think you’re gonna like what you see. The brewmasters have been busy. Their beer has been in production for a few months. Various brews bearing the Yellow Springs Brewery label are already being served in local restaurants.

We sampled a few craft beers and they were delicious. Our favorite was a beer called the “Little Bike Brown.” It is a stout beer with a full bodied, rich taste. All of the beers are brewed using local Yellow Springs water. The brewery tries to use other local ingredients in the brewing process whenever possible.

Good pints. Beer model not included!

The tasting room is decorated with a local flair. The bar is made of an old bowling lane, once used in an alley in Yellow Springs. How is that for original and unique? They plan to continue the local theme by adorning the walls with local artwork. The tasting room grand opening is scheduled for Sat, April 13th from 1-9pm.

Other future plans for Yellow Springs Brewery include an outside patio. This would be wonderful spot for a Food Adventure in the summer months and suitable stop for thirsty cyclists using the bike path.

This place is going to be a hit. What’s not to love? Good local brews, and a tasting room that has a lot of character just like the beer. Upon opening, Yellow Springs Brewery will sell pints of beer and growlers. Their motto is “crafting truth to power.” Make sure you stop in and grab this powerful taste of Yellow Springs, sample some local brewmaster’s works, and pick a favorite of your own. This brewery is yet another reason to make Yellow Springs your destination for a little getaway.

Comment below if you are excited to try Yellow Springs Brewery !!

For more FOOD ADVENTURES “like” us on FACEBOOK HERE !!

[flagallery gid=33 name=Gallery]

Local Homebrew Shop Wants Your Help To Start a Hop Farm

April 2, 2013 By Lisa Grigsby Leave a Comment

Osborn Brewing is a homebrew shop that just recently opened on American Way at Highway 63 in Monroe. Besides selling supplies like boiling pots, thermometers, siphons and fermentors, owner Brent Osborn wants to make locally grown hops available to local beer makers.

Osborn says one out of 160 to 170 people over the course of a year will try to make beer at home. As brewers know, having fresh ingredients is one of the most important factors in making beer. Unfortunately, right now there aren’t a lot of hop options for local brewers.

Until now.

Osborn is in the process of turning 86 acres of land into a hop farm. This will provide locally sourced hops to area brewers from the hobby to professional scale. This also means that when it comes time to harvest, brewers will have a source of fresh “wet hops” to use in their seasonal brews.

Great breweries are popping up in Dayton and Cincinnati. Osborn thinks that in order for these breweries to stick around and crank out delicious beer for a long time having a local options for their hop needs will make a difference . It can be costly to ship large orders of hops. By having a local option, the hops only need to travel 30 minutes or less.

Of course it will take a lot of work and money to turn 86 acres of land into a hop farm, so Osborn has just launched a Kickstarter campaign. “f we secure funding by the end of the year, we can have crops as early as 2014,” Osborn shares. With a goal to raise $10,000, by May 1st, incentives are listed for investors from $5 to $5,000. How much is fresh hops worth to you?

Walking Dead Food Adventure & Zombie Dogz at Horror Hound Weekend

March 28, 2013 By Dayton937 1 Comment

‘Juan of the Dead’ Zombie Dog

Here is something you will not see anywhere else. The Big Ragu and Crew had a VIP experience at last weekend’s Horror Hound convention in Sharonville. We had a Food Adventure with Merle & Daryl Dixon from The Walking Dead (Norman Reedus and Michael Rooker)! Featured along with the Cast of the Walking Dead and many celebrities was a Dayton’s own, Zombie Dogz. Typically a food truck, it was a little different this time for the gourmet hot dog masters. They operated out of a catering booth inside the convention center. Owners of Zombie Dogz, Lee and David VanArtsdalen and Horror Hound Magazine’s Eric Crowley personally invited us to the event and set us up for an unforgettable Food Adventure.

The Big Ragu and Crew shared some iconic Dayton foods with the celebrities:

We had a Zombie Dog with a Reservoir Dog. That’s right, we dined and joked with Michael Madsen. Michael was a great sport, and he didn’t carve our ear off. He shared some good Hollywood stories and laughs with us. We also learned he was telling other celebrities about his time with us and the Zombie Dogz.

Legendary horror film director John Carpenter also enjoyed one of Dayton’s Zombie Dogz with us, while he was wearing some pretty sweet black velvet sweat pants. It was almost as scary as his film “Halloween.” Meeting this giant of the film industry was priceless.

We gave a hungry Twisted Sister Frontman Dee Snider some Mikesell’s Good n Hot Potato chips. In fact, the whole cast of his show “Holliston” shared the bag. What does Dee wanna do with his chips? ‘He wants them hot, HOT !’ This Celebrity Apprentice star loved the taste of Mikesells, and we were not ‘fired’ in the boardroom.

Dee Snider from Twisted Sister & Celeb Apprentice loves Mikesells Chips

The star of the scary Candyman movies Tony Todd, loved the box of Esther Price Candies we gave him. He enjoyed them so much, he gave us a high five the next day. Even movie stars like the Candyman love Esther Price Candies !

Remember the classic 60’s TV show The Munsters? Well, we ate Muenster cheese with Eddie Munster, thanks to Murray’s Cheese from Kroger in Centerville. Eddie, played by Butch Patrick, appreciated it so much, he signed a photo for us!

The Big Ragu and Crew ate lunch with Bengals Defensive Tackle Domata Peko . We enjoyed some LaRosa’s Pizza while sitting with his family. Domata is one of the nicest guys you will ever meet. He is also a horror movie fan like us, and was excited to meet the various celebs.

Where else can you see this kind of stuff? Only here, only Food Adventures and Dayton Most Metro. Often imitated, never duplicated.

The Big Ragu also shared French Bread and Perrier Sparkling Mineral Water with 80’s babe Diane Franklin from the movie “Better Off Dead.” If you saw the movie, you get the significance of the food items, ‘and to drink…. Peru’ . These days Diane is promoting her new book “Diane Franklin: The Excellent Adventures of the Last American, French-Exchange Babe of the 80s.” You can buy the book here on Amazon.com.

We hung out with other famous horror actors including Lew Temple, Sid Haig, Tom Savini, Irwin Keyes, Robert Mukes and many other costumed monsters. The original car from the movie Christine was there, we wanted to take it to the Root Beer Stande Drive in but she turned us down. Special mention to our friends at S.T.A.R.S Cincinnati, a costumed fan group of the movie “Resident Evil.” They do charity appearances and their slogan is “We kill zombies for charity.” Speaking of Zombies….

The “Calling in Dead” Zombie Dog has Mac N Cheese on top

About Zombie Dogz:

Have you tried a Zombie Dog? These hot dogs are so big, that they almost look like kielbasa sausages. The menu at Zombie Dogz is pretty simple. It all starts with large, juicy all beef hot dog. The hot dog is placed into a wonderful sandwich roll, strong enough to hold the hot dog and ingredients intact. What makes a zombie dog special is the choice of toppings. Each Zombie Dog has a creative name based on those toppings. The menu is constantly evolving with new creations, but The Big Ragu and Hungry Jax ate these hot dogs all weekend and want to share our favorites.

Zombe’ Grande – The all beef hot dog is topped with cheese queso sauce, lettuce, cilantro sour cream, jalapeno bacon bits and crushed corn chips. The mix of the cheese sauce and crushed corn chips are a gooey, tasty combination that won us over. This was definitely one of our favorites

Juan of the Dead – An all beef frank topped with Swiss cheese, homemade bbq pulled pork, sweet and tangy mustard and pickles. The pulled pork and pickles really make this gourmet hot dog. The Big Ragu say this is a must eat!

The Nibbler – This time they wrap the hot dog in bacon, then smother it in spicy chili. The zombie dog is then topped off with diced red onion, sweet & tangy mustard, and shredded muenster cheese. This one really woke up our taste buds and is a Food Adventure in your mouth.

Owners Dave and Lee VanArtsdalen of Zombie Dogz, with Co-founder/Marketer Michael Whitaker

Calling in Dead – This over the top creation tops the hot dog with homemade mac n cheese. The creamy mac n cheese is cooked in truffle oil for a magnificent flavor. The final touch in this hot dog is a sprinkle of truffle salt and cracker crumbs. This hot dog was so rich, we could hardly finish it. It packed a powerful punch on our appetites, but we couldn’t stop eating it.

Brain Daddy – This was the most Caribbean style hot dog that we tried. The all beef dog is topped with slow roasted mango habanero pulled pork. It was also topped with pineapple-cherry salsa. The final dash of white and black sesame seeds finishes this masterpiece. This gourmet dog promises to have your taste buds dancing the mambo.

The Horror Hound Weekend was incredible. We got to meet Dayton horror film makers like our pals from Concept Media Films. We even bought a couple of their Dayton-made DVD’s! Meanwhile The Big Ragu was distracted by the Jersey girls over at GorgeousAndGory.com. Supporting local people and making new Food Adventure fans seemed to sum up this fantastic experience.

This Zombie Dog is called “The Nibbler”

Miami Valley foodies should keep their eye open for events featuring the Zombie Dogz Food Truck and their unique creations. The hot dogs will satisfy your hunger at the not so bad price of $6.50 per dog. There are even have veggie dog options. Want to catch Zombie Dogz Food Truck’s next event? Then visit Dayton’s Crafty-Con on April 5th. The event will be held from 5pm to 11pm at the Yellow Cab Building on 700 East 4th St. Tell the zombies that The Big Ragu sent you !

Feel free to comment on the Zombie Dogz Food Truck below. Also share any thoughts about Horror Hound Weekend as well.

“Like” Food Adventures on Facebook by clicking here, unless you are scared of zombies and good times.

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El Meson Celebrates the Art of Paella – Contest: Win Paella Dinner for 2

March 24, 2013 By Lisa Grigsby 45 Comments

Paella is a traditional Spanish dish of saffron-flavored rice, traditionally cooked over an open fire in a flat round pan for workers in the fields. At that time chicken, rabbit, duck and snails were often the featured proteins. Over time the dish has evolved and is now best known as a seafood based dish.

Wednesday, March 27th is National Spanish Paella Day and El Meson, who is celebrating their 35th year as a local owned eatery, now operated by the 3rd generation of family, wants to share their love of this dish with the Miami Valley. Starting on Monday, March 25th through Friday March 29th you can order Paella for 2 and receive a $10 discount on the meal. You can chose from the traditional seafood Paella Valenciana which includes chicken, chorizo, pork, peas, onions, tomatoes, shrimp, mussels, pimentos, and lemons, and of course saffron. or the Paella de Mariscos which is all seafood with shrimp, calamari, scallops, fish, scallops, mussels, peas, onions, tomatoes, piments, garlic, and lemons! When ordering, be aware this dish takes about 30 minuts to prepare, so feel free to relax over some appetizers and a pitcher of Sangria or try a Pisco Sour.

On Wed, to celebrate the holiday, El Meson will be offering free samples of Paella during happy hour from 4:30-6pm in their bar.

El Meson is located at 903 E. Dixie Dr in West Carrolton

If you’d like to try to make it yourself ,ElMeson has shared this recipe for Paella for 5:
(To watch Chef Mark Abbott make this dish, check out this clip from WDTN’s Living Dayton.)

1/4 cup Xtra Virgin olive oil

1/2 cup Diced onions

1/2 cup Diced tomatoes

2 T. minced Garlic

Sautee until tender then add –

1/2 lb Chicken cubed

1/2 lb Fish cubed

1/2 lb Chorizo (Spanish Sausage)

When half cooked, add –

2 cups rice

4 cups seasoned fish broth (salt, white pepper, 5 threads of saffron)

Cover and allow rice to bloom (approx 20 minutes)

Add : 10 large shrimp,10 scallops, 10 black mussels

Recover for 5 minutes

Finally add 1 cup thawed green peas

Garnish with roasted red pepper strips and lemon wedges

Add juice of 2 lemons over entire Paella

And then enjoy !!!!
Dayton Most Metro wants to treat 2 of our readers to a Paella Dinner at El Meson. If you’d like a chance to win, share this article with your friends and enter below. We’ll choose a winner at 5pm on Tuesday, March 26th.

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It’s Munch Madness at Vinny’s Bar & Grill

March 21, 2013 By Dayton937 4 Comments

Reuben, with Corned Beef Baked in Guinness Stout for Flavor

Going to the March Madness games at UD arena? We have found THE pre-party place, Vinny’s Bar & Grille, just minutes from campus. They are having a big bash on Friday starting at 11am and will be grilling in the parking lots! Grab a hot polish weiner then go root for your winner. Don’t have a ticket to the NCAA games? Don’t fret, stay and eat! Vinny’s will have the action on various TV’s, so it will feel like you are there.

The Food Adventures Crew are sports fans, and a while ago we found a locally owned place to have a little ‘Munch Madness’ of our own. Vinny’s features an in-house menu with many homemade variations depending on the day. Sometimes you can even catch the bearded catering sensation Rick from “Rick’s Tropical Delight Catering” and his ‘Big Green Egg Cooker.’

Lamb Chops cooked by Rick from ‘Ricks Tropical Delight Catering’

Vinny’s Bar & Grille is on 2229 Dryden Rd in Moraine just a couple of miles from UD Arena. The bar & grill is active in the community, supporting charities and trumpeting Dayton athletics. What Daytonian wouldn’t love that? It is a hometown bar with a unique menu.. well, three menus, actually. There is a weekday menu, nightime bar menu and a special ‘tailgate buffet’ menu during men’s home basketball games. The prices are cheap too!! Oh, but that’s not all folks. Add to the mix their special guest from time to time, Rick with “Rick’s Tropical Delight.” He cooks out back and sips beers with patrons. This bearded wonder could be a long lost member of ZZ top. He has style, he has skills, and long beard that amazingly avoids being singed on the grill. Rick has a 6 ceramic cookers called the ‘Big Green Egg.’ What is the Big Green Egg? It is a hardwood, lump charcoal ceramic grill. You can find Rick cooking anything from Hot Polish Sausages and Bratwurst, to Beef Brisket and Chateaubriand Steak depending on his mood. Last night, we were lucky enough to enjoy his Grilled Lamb Chops and Shrimp on the Barbie. The lamb chops were lean, delicious and perfectly cooked. The shrimp also had an unforgettable flavor of infused smokiness from the hardwood grill. Rick knows his craft, and is a true grill master.

We were first introduced to Vinny (who’s 50th birthday is today) when we tried his Voodoo Chili at the AMBUCS chili cookoff. Now having visited Vinny’s a few times, we can tell you that the menu choices are constantly changing. But with the variety, comes some pretty fantastic food. The waitress told us all of the entrees and sides were homemade except the cottage cheese. you gotta love that. Energetic owner, Vinny Nyhan invited us to the ‘First Four’ Pre-Party at Vinny’s Bar & Grill last night to kick off March Madness. His wife Jane and kitchen cook Cindy were preparing some amazing dishes. What ensued was a full blown Food Adventure.

The Glazed Carrots are the best we have ever eaten

First on our list of things we want to tell local foodies about is a regular menu item at Vinny’s, the Wright Way Reuben. It is a slow-roasted Corned Beef Brisket baked in Guinness Stout. Sauteed in sauerkraut, the beef is topped with Swiss cheese and Thousand Island dressing, then placed on grilled rye bread. We thought it was a damn good reuben, especially at the price of $6.50. It was loaded with flavor. We liked the fact that it was filled with chopped, not stringy, corned beef. You can’t go wrong with this homemade sandwich. If you do not order one, you should be charged with a technical foul.

Speaking of foul, another specialty at Vinny’s is Broasted Wings. Tasty sauces like BBQ and Hot are hugely popular with wing fans. We prefer the Medium Garlic Wings and the Orange Chipotle Wings. The wing size are some of the biggest in Dayton, yet they are cooked all the way through. Does anyone else have broasted wings in Dayton? We would put them up against any wing in the area. If you love wings, make sure you check out 50 cent wing night every Thursday.

We would do anything for love, including eat Vinny’s Meatloaf. This is not some trendy apricot chutney meatloaf. This is the kind of meatloaf your mom would make. It is a slab of meat with perfectly hardened edges and just the right amount of baked ketchup on the top. Bring your mom out to try some, it is just that good. It will give you a chance to say MOM, THE MEATLOAF!

Broasted Chicken Wings – Orange Chipotle Flavored and Huge

May we also suggest the Wednesday night special, the Pulled Pork Sandwich. Tossed in sauce, this sandwich was huge, but we devoured a couple of them in no time. They were delicious. We would suggest the straight BBQ Sauce as opposed to the hot bbq on the rebound.

Rarely do you find a place with excellent homemade side dishes. We cant believe we are writing this but the Glazed Carrots are to die for! Yes we said it, and we aren’t ashamed to admit it! Perfectly glazed and tossed in rosemary spices, they were the best carrots we have ever eaten. It would shame some of the best fine dining establishments. The Homemade Potato salad was so fresh, and the Macaroni Salad deserves honorable mention. Just like us, accept no substitutions or weak imitations here.

There is so much more to Vinny’s that we have yet to explore. They have a full breakfast menu, burgers, sausages and an attached carryout store. Also, Vinny’s has a great spread before each home UD Basketball game called the “Tailgate Buffet” or “Fast Break Buffet.” It features all you can eat wings, sausages, side items, soup and a specialty item. The specialty item on our trip to Vinny’s last month was Sloppy Joes. The sloppy joe recipe is a good one. It is a sweet meat recipe and also includes some green peppers. Again, some of the best we have ever eaten. Make sure you check out the buffet before the basketball games, it feels just like sinking a 3 point shot.

Vinny and Rick out back with the ‘Big Green Egg’ Ceramic Grill

Vinny’s daily specials are: Monday Meatloaf, Tuesday Broasted Chicken, Wednesday Pulled Pork, Thursday Sloppy Joe night and 50 cent Wing Night, and Fried Alaskan Pollock Fish Friday. There is one catch with Vinny’s, they are only open Monday-Friday. In an area once populated by NCR and GM, Vinny’s still continues to crank out good food from scratch. They are open on Saturdays and Sundays only during special events like UD home basketball games or private parties. The atmosphere is a clean, casual family sports bar. The servers are very personable and many of the patrons seem to know each other. We even had a chance to meet Vinny’s Mom and Dad, who used to own East Dayton Sausage company.

Chef House, Hungry Jax and The Big Ragu continue to be charmed by the home cooked recipes at Vinny’s. Listen, we are not food critics, we are Food Adventurers. Every good meal we attend is an event. We are just two guys that love to eat. Vinny’s Bar & Grill is just the place for people who love good food. They have a basic menu and daily specials. Just come in and look on the board, you will always be in for a treat. There is no place like it in Dayton. The prices are inexpensive and some of the best prices for quality food in the Miami Valley. We promise that if you come in here and try some of these in-house creations, you will be hooked like us. All of the specialty items on Vinny’s menu are slam dunks !

Have you tried the home cooking at Vinny’s Bar & Grill? Please comment below about your experiences !

DONT FORGET TO VISIT VINNY’S ON FRIDAY (Tomorrow) FOR THE MARCH MADNESS PARTY STARTING AT 11AM, FEATURING THE BIG GREEN EGG COOKER and RICK’s TROPICAL DELIGHT CATERING !

Also – For more FOOD ADVENTURES , dribble on over to our Facebook Page and “like” us by clicking HERE.

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Hey Dayton – Show Us Your Peeps – Contest with Prizes!

March 20, 2013 By Lisa Grigsby 1 Comment

It’s time for our 3rd annual Peep Show!

Here’s your chance to use your creativity and love of Dayton to craft a picture, sculpture or diorama using Peeps candies based on a Dayton related event, person, landmark or historical happening! Think pop culture, news events, movies, and more. Your entry can be constuctd from just about anything, but must be at least 1/3 peeps. Peeps do not need to be used in their original shape of form.

Once you’ve created it, you’ll need to submit it to us, art work is due by Sunday, March 31st.
Contact us for more info if you’re submitting an entry. Something new this year, all entries will be on display at Town & Country Shopping Center in Kettering. We will post all the pictures and ask our readers to help us choose their favorite based on originality, creativity and adherence to the theme. Voting will begin on Monday, April 1st and winners will be announced on Thurs, April 4th. And what’s a contest without prizes? Our first place winner will win a $150 gift card to Kroger, second place will get a $100 Kroger gift card, and third place will get a $50 Kroger gift card!

Not familiar with Peeps? Boxed in sets of five, they are marshmallow candies, created by a Russian immigrant and hatched each Easter season at a factory in Bethlehem Pennsylvania. Over the years peeps have become diverse, first expanding from the original yellow chick to an array of pastels. Next came bunnies and then in a recent campaign the candy has been touted as “Peeps – Always in Season” and they’ve started making them in other shapes, like ghosts at Halloween and snowman at Christmas. They are made from marshmallow, corn syrup, gelatin, and carnauba wax.

Peeps art contests have popped up all over the country and here are a few sites you can visit for inspiration:

20 Awesome Pieces Of Marshmallow Peep Art

Peep Modernist – The Best Peep Art Creations

Peep Show: Creating Art From Marshmallow Peeps

First Day of Spring Italian Ice Giveaway!

March 18, 2013 By Dayton Most Metro Leave a Comment

Rita’s Italian Ice, the nation’s largest Italian Ice concept with over 625 outlets in 20 states will celebrate their 21^st Annual First Day of Spring Free Ice Giveaway, Wednesday, March 20^th, 2013. Rita’s has hosted its annual Free Ice day for millions of fans of the cool treat since 1992, in fact, almost 10 million free cups of Ice have been given away over the years! In celebration of this 21^st annual milestone, all Guests who visit any Rita’s Italian Ice on Wednesday, March 20^th will receive a free Ice in a limited edition cup featuring Rita’s Rewards, a new loyalty club for smartphone users. Dayton’s only Rita’s is located just west of The Greene, on the corner of Stroop and Indian Ripple. The giveaway starts at noon and will run through 9pm.

“We are excited to celebrate our 21^st annual first day of spring and welcome our Guests to enjoy a Free Rita’s Ice,” said Jonathan Fornaci, Rita’s Chief Executive Officer. “We invite our fans to enjoy some happiness in a cup and to join our new Rita’s Rewards program to receive a free loyalty punch on the first day of spring!”

With its motto, “Ice, Custard, Happiness,” Rita’s has been dedicated to serving up a big dose of happiness with their freshly made, delicious Italian Ice for fans on the first day of spring for twenty-one years in a row. “Back in 1992 there were only a few Rita’s open on the first day of spring,” said Fornaci. “This year more than 600 outlets will be celebrating, now that’s a lot of Free Ice!” Guests can choose from over 60 flavors of Rita’s famous Italian Ice made fresh daily with real fruit, including the most popular Mango, Cherry, Alex’s Lemonade, Swedish Fish® and Cotton Candy, just to name a few!

In celebration of its 21^st Annual First Day of Spring Free Ice Giveaway, Rita’s has unveiled a new Mobile Loyalty Application, Rita’s Rewards. Rita’s Rewards allows Guests to earn rewards for their purchases, write reviews and share their happiness on social networks. Guests can download the Rita’s Ice Application on their smartphone and earn a Free Regular Italian Ice on their 8th visit. Rita’s Rewards smartphone application uses Punchh patent-pending technology and is available at all Rita’s Italian Ice outlets.

“Our Guests asked us to develop a fun Rita’s App so we built Rita’s Rewards for smartphone users and plan to continue enhancing it to include a Rita’s Italian Ice Factory game coming this spring,” said Fornaci. “Our new Rita’s Rewards loyalty program provides Guests the ability to Share their Happiness with their friends through social channels,” he said.

Guests can join Rita’s Rewards by scanning the QR code located on their first day of spring cup or by downloading the Rita’s Ice app via the App Store or Google Play. Once the app is installed, Guests are asked to login and join Rita’s Rewards. Rita’s Guests can earn a free punch by utilizing their Facebook login when signing up. Additionally, all members of Rita’s Rewards will receive a free punch on the first day of spring.

The popular chain offers a variety of frozen treats including its famous Italian Ice, made fresh daily with real fruit, available in over sixty flavors, Old-Fashioned Frozen Custard, Milkshakes, Sundaes with Unlimited Toppings, Light Custard, Frozen Custard Cakes, Custard Cookie Sandwiches made with OREO®, layered Gelati as well as its signature Misto® and Blendini® creations. Since 1984, “Ice, Custard, Happiness,” has been the brand’s motto, and almost thirty years later, Rita’s is still dedicated to serving up a big dose of happiness with their freshly made, delicious, custom treats, in a fun-filled atmosphere.

Rita’s topped the Zagat Survey for the #1 Best Quick Refreshment, Ice Cream/Custard for 2012, and was named one of the Top 25 Franchise High Performers by the Wall Street Journal’s “Startup Journal” and named Top 100 on Entrepreneur Magazine’s “Top 500 Franchise Rankings” in 2012.

Lovely Day for a Guinness!

March 15, 2013 By Brian Petro Leave a Comment

The gates to the glory that is…Guinness!

Until the discovery of germs and bacteria, water was unsafe to drink. Europe had it the worst, with so many people and so much industry located near bodies of water that people also drank out of. People were turning to spirits in droves, since it was much safer to drink then the water. Gin was the popular choice; it was cheap, it had some flavor, and brandy had been banned because of England’s on again/off again love affair with France. It was getting so cheap that people were abusing it. At the height of the Gin Craze, the British were drinking an average 2.2 gallons of gin a year. The population was so drunk on such a constant basis that society and the economy were beginning to slip. Beer was being brewed offered by monks and the church as a way to have a drink safer than water and not as harsh and debilitating as gin.

Arthur Guinness, founder of the beer that bears his name, was a good and humble man. His godfather was the Archbishop of Cashel in Ireland, and he was very faithful to the Irish church. So faithful, in fact, he began the first Sunday Schools on the island, and spent a great deal of his time and money helping the poor. He inherited some money, 100 £ to be exact, and used it to lease the brewery at St. James Gate. In 1759, the lease was signed for 9000 years for a price of 45 £ a year. He saw that he could play a part in stemming the flood of gin that was destroying Britain, and began brewing immediately. By 1769 he was able to start shipping his beer to England. Guinness himself passed away in 1803, but his son took up the family business. Not only did he take up the business, he took up the giving philosophy and helping of his fellow man.

The 19^th century was good to the brewers at Guinness. It continued to grow despite doing nothing that other breweries were doing to promote their beer. They did not advertise or give discounts, relying mainly on word of mouth to spread the word about their product. They also did not own any public houses, which many breweries at the time did to promote their own beers. Beer was booming in Britain. It was seen as a “healthier” alternative to gin, and so it was not as strictly regulated as gin was. This allowed for thousands of public houses to be opened through the country. By the beginning of World War I, Guinness accounted for about 10% of the beer in Britain. While business was booming for the company, they were also giving their workers benefits that were almost unheard of at the time. They even pioneered quality control techniques that helped them put out a better, safer product. It was adopted by other industries, and is now known as the t-test. The quirkiness of the company also touched a little on its religious heritage; until 1939, if a Guinness brewer wanted to marry a Catholic, he would have to resign.

How grand to be a Toucan!

The 1930’s started off by seeing Guinness as the seventh largest company in the world, and falling steadily towards the end of the decade. The company started looking for a new ad campaign as sales started to slide. They wanted to maintain their wholesome image and still promote the “healthy” benefits of their beer. S.H.Benson was the advertising company tasked with the project, and accomplished artist John Gilroy was the man they gave the job to. The combination of health, wholesomeness, and avoiding the typical beer advertisement led them to…zoo animals. The Zoo ads were incredibly successful for Guinness, incorporating a seal balancing a pint, an ostrich swallowing one whole, and the most enduring image, the toucan with two pints. The advertising campaign went strong for decades, until the early 1980’s when they decided it was dated and retired it. It has been showing up again more recently, making its presence felt again as one of the lone animal survivors of the campaign. The ads helped for a while, but Guinness continued to struggle against the lighter colored lagers.

In the 1970’s the company, who had up until this point been making porters and stouts, stopped experimenting with porters and stuck strictly to stouts. Ever the contrarians to popular sentiment, they began to market their beer as something to be enjoyed by people who desire something a little different, seeking to attain a cult status in the face of their declining sales. They embraced the unique look the beer had when it was poured; a sharp white cap of bubbles on a deep, dark base. It was successful, stopping Guinness’ sales slide and spreading its popularity. The 1980’s brought another distinction to Guinness as well: the can with the widget. Guinness tried to keep as much carbon dioxide as possible out of their beer, preferring nitrogen to add and carbonation to the brew. The bubbles are smaller, helping to not only create a smoother mouthfeel, but it is important in creating the distinct look of a well poured draught. Guinness had been doing canned been since the 1970’s, but did not sell it internationally because is needed an additional piece to inject the nitrogen/carbon dioxide mix. The widget solved that by injecting the gasses into the can when the can is opened; the change in pressure activates it. The widget was a thing of engineering beauty; it even won the Queen’s Award for Technological Achievement. Guinness, through clever advertising and its outsider status has maintained its cult status nicely over the last few decades.

I cannot agree with this coaster enough.

A cult status is good to maintain a little bit of mystery. That mystery has lead to some interesting rumors, everything from rats in kegs to making you stronger. The facts are not as sultry, but here they are: Guinness is made of dark roasted barley, hops, water, and yeast. The roast gives it a flavor that ranges from dark chocolate to coffee, and balances out the hops. It weighs in at a very light 4.3% ABV and a respectable 125 calories per 12 ounces. It is not even physically heavy; it is the beer sitting on top in a Black and Tan and its many variants. If you are a strict vegetarian, it is made with a byproduct of dead fish, isinglass. The isinglass is used to separate solids out of the brew, so it very rarely hits the bottle. Some studies have shown it could possibly maybe sort of be a little healthy for you, but not actually that much healthier than other beers. Pouring a pint of Guinness properly, the “Perfect Pint”, takes 119 seconds and two pours at about 45 degrees F. However, with modern technology, that has time has been cut down to four seconds.

On St. Patrick’s Day, put away the green beer and embrace something that has always been a little different from the norm. If you are looking for somewhere to celebrate, head on over to our Events page to see everything that Dayton has to offer on March 17. It is fitting that a God-fearing man created a beer that is a big part of a holiday the Irish use to celebrate a saint. Even as sales for it decline in other parts of the world, the Emerald Isle still loves its native stout. The craft beer revolution may have opened up our palate to other stouts, but Guinness is still the one people think of. And if for no other reason, do it for the toucans.

The Food Adventures Crew Discover Great Italian Tastes at Arthur’s

March 14, 2013 By Dayton937 1 Comment

Delicious Shrimp Scampi Dinner at Arthur’s

Good pasta, pizza and more is what ‘wowed’ us at Arthur’s Restaurant. This Italian eatery is located in a spot that has housed many restaurants, Heck, we remember when this building at 5900 Bigger Road was a Pizza Hut in the 70’s. We hope it breaks the trend and becomes a mainstay. Arthur’s came with glowing recommendations from many friends, so we knew this locally owned restaurant deserved a spot on our Food Adventure hit list. We checked it out over and over, and we have never had a bad meal. Maybe that is because the chef, Louie, has been cooking for 33 years. He even spent 2 years in Italy, and 8 years in New York City honing his skills in various kitchens. The waitress we typically have for dinner is experienced, friendly and couldn’t be more helpful. She is a star. The lunch staff is attentive and always has some suggestions.

Manicotti, Baked to Perfection

So, you gotta try their food, but where to start? How about the Calamari appetizer? It is lightly fried and full of great seafood flavor. Share it with a friend and you will devour it in no time like we did. May we also suggest the Mussels in garlic wine sauce? We are talking Italian old school here. Another appetizer that you do not see many places in Ohio is Steamed Clams. Catch them if they are in season!

Many of the entrees come with a salad, and the house Italian dressing is our favorite. Then there are the rolls. These lovehandle causing little bites are irresistible. They are a cross between bread and a crescent roll, and are lightly dusted with butter and Parmesan cheese on top. Try and use your willpower, but it is futile, you will ask for more rolls. Let the battle of the bread begin.

Let’s talk pasta. If you love gourmet flavors and pasta dishes. At Arthur’s, he would suggest a winning entree of Shrimp Scampi. Large, garlic infused shrimp are perfectly sauteed and placed over linguini. The sauce is delicate with hints of butter, lemon, Parmesan cheese, basil and oregano. This dish is more than a few forkfulls, and may have you taking a to-go container.

Arthur’s Pizza: Magnifico !

The Big Ragu prefers the more traditional, tomato based or marinara sauce dishes. He found a favorite as well. It is the Manicotti dinner, which is simply exquisite. The entree is filling, yet one of the lighter tasting manicotti recipes that we have experienced. Served piping hot, these ricotta stuffed shells were baked and sauced with a light marinara. The finishing touch is covering in the manicotti with mozzarella cheese.

Two other specialties that we enjoy at Arthur’s are their Pizza and their Stuffed Rolls. Filling and cheesy on both counts. From the homemade crust, to the fresh ingredients, they have these menu items down pat. The pizzas are plentiful and they aren’t stingy on toppings. The same goes for the magnificent and large stuffed rolls. These picture perfect delights were eye-opening good.

Don’t forget their sandwiches! Arthur’s has one of the best Eggplant Parmesan Subs that we have ever eaten. The combination of the fresh bread, sauce, eggplant and cheese is a wonderland of taste. The sub will put a dent in your hunger, but not your wallet at $7.99. It even comes with a side salad or potato.

Want more to “mangia” (that means eat for you non-Italians)? There is a dessert at Arthur’s that is an absolute ‘must mangia.’ It is the homemade Tiramisu. Sliced like a pie, the taste is exceptional. The ladyfingers soaked in coffee liqueur matches the silky, whipped pudding foundation perfectly. If you miss getting a piece of this, we will have to call Tony Soprano on you.

Again, we share with you another little known jewel of the Miami Valley food scene. Locally owned with pride, Arthur’s is yet another place that keeps us “Foodies in our Forties.” On a side note, the same people who own Arthur’s own Palermo’s Restaurant on S. Dixie Drive. We only touched on the menu here, but other signature dishes include soups, open-faced seafood sandwiches and calzones. Arthur’s will also cater any event at 10% off the menu pricing.

If you have not yet visited Arthur’s, swing by for a $6.99 lunch deal. For that price you can keep coming back and trying various menu items. The dinner prices are reasonable, especially compared to other restaurants. Take advantage of their early bird special of buy one get one 1/2 off when you eat from 2pm-5:30pm. The dining room is casual, yet a perfect place to take a date for a romantic dinner. We were very impressed with what Arthur’s had to offer, and plan to come back many times. They do not have a website or Facebook page, so you will have to check them out in person. Take your own little private Food Adventure to Arthur’s and give this place a try. You just may see us in the dining room, eating like kings and practicing some off-color, Italian hand gestures !

Have you been to Arthur’s? If so, what were your thoughts on their menu? Please comment below and browse our photos from our Food Adventures to Arthur’s.

Are you a Facebook Foodie? Then”like” Food Adventures Facebook by clicking HERE !

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Former Sidebar location to become Salar Restaurant and Lounge

March 11, 2013 By Lisa Grigsby Leave a Comment

Since the minute Sidebar closed last July, rumors have been circulating about a revival of the restaurant. Today, after months of planning, partnering and negotiations, Chef Margo Blondet and General Manager Harry Trubounis were finally able to announce that the lease is signed and the renovations are under way for the Salar Restaurant and Lounge to bring back to life the corner of Fifth and Brown Streets in the Oregon District. The name of the restaurant, Salar, is derived from a vulgar Lating slang for ” salt-encrusted,” which is so appropriate, since Chef Margot’s favorite seasoning is salt.

Featuring an exciting menu of Mediterranean-Peruvian fusion cuisine with French influences along with hand-crafted cocktails, the restaurant plans to be a reasonably priced, upscale, yet casual style restaurant. Chef Margot plans to feature an array of small plate entrees, distinctive salads, appetizers and pizzas, allowing customers to enjoy different courses should they choose to try a sampling of diverse dishes. Salar also will feature a wide selection of handmade cocktails created with house-prepared syrups, fresh fruit and juices, and only the finest spirits. Blondet will craft Salar’s menu, with entrée prices ranging from a $12 to $22 per person.

“Peruvian cuisine reflects not only the traditional dishes native to the area but also, through centuries of immigration, influences from Spain, China, Italy, West Africa and Japan,” Blondet said. “By integrating classical French techniques, our menu will consist of a fusion of influences that result in dishes that are both comfortable and unique. The outcome becomes an exciting twist, rather than a radical departure from the diners’ favorite foods.”

“This is exciting news for the Oregon District, downtown and the Dayton community,” said Dr. Michael Ervin, owner of the building in which Salar is located. “Interest in this space was extremely strong, which reflects growing interest from business owners in investing in a downtown Dayton location. I am confident everyone will love the fine food and cocktails at Salar, where they’re sure to have a dining experience like none other in the region.”

Salar also will provide on and off-site catering and carry-out dining will be available to lunch and dinner customers as well.

Saar plans to be open for lunch Monday through Friday from 11-2 and at 4 pm. Monday through Saturday for dinner and closed on Sunday. The dining room will be open Monday through Thursday until 10 pm, and Friday and Saturday until midnight. The bar will remain open until 2 am Thursday through Saturday.