Dayton Dining

Meet Our Gal, ‘Juicy Lucy,’ at Romer’s Bar & Grill

March 7, 2013 By Dayton937 2 Comments

Romer’s – Much More than Beer-thirty

Food Adventures found another locally owned place, you gotta try. It is watering hole called Romer’s Bar and Grill, located at 4439 East Franklin Street in Bellbrook, near Wilmington Pike. When you think of bars, you don’t normally think of homemade food. That is where Romer’s beats the stereotype, because most things here are homemade. The atmosphere is hopping and usually loud. We have been to Romer’s for happy hour drinks, benefit concerts, and Thursday trivia nights. But, our favorite is visiting during non-peak hours and just having some good food. During our latest visit, owner Greg Romer came out from the kitchen to tell us he is a Food Adventure fan! He also explained that many of the dressings, food items and sauces are made in the kitchen from scratch. Greg grinds the hamburger meat himself and personally shaves thin slices from roasted beef to make their specialty sandwiches. So which homemade items make us smile? Here is a breakdown of Romer’s best from your favorite Dayton Foodies.

Romer’s Bar and Grill first made an impact on us at the Chicken Wing Festival at Fraze Pavillion, two years ago. If you like wings, you gotta try Romer’s. We would suggest the “Asian Persuasion” wing flavor. Appropriately named, the sauce is made in-house and delivers a sweet thai pepper taste with a light touch of heat. The wings here are crunchy and cooked just right. We also recommend the hot bbq sauce and the dry rub option. The wings are available breaded, but we prefer them naked… who doesn’t?

Hand Breaded Jalapeno Poppers

We digress into another inappropriate topic when we talk about Turkey Balls. They are not what you think. Food Adventurers recognize this interesting name as a homemade appetizer at Romer’s. We tried these delicious appetizers which are pretty much “Thanksgiving dinner rolled into a ball.” The turkey balls are made with dressing, mashed potatoes and of course turkey. The mixture is rolled into a ball the size of a large meatball, and is coated with panko crumbs. The turkey balls are then pan fried, and covered with a light brown turkey gravy. As we sliced the turkey balls, steam rose and we fought over the turkey gravy for dipping rights. These heavy appetizers are perfect for sharing, and are as addicting as Saturday Night Live’s “Schweddie” skit brand name.

Looking for something a little more spicy? Romer’s hand breads their own Homemade Jalepeno Poppers. What other restaurant in the Dayton area does that? The heavy breading and spicy insides make this a good choice if you are hungry and want to heat things up. Another fantastic appetizer that is the Big Ragu’s favorite is the Memphis Fried Pickles. Hand cut into chip like slices, then hand breaded, these pickles are served with a dipping sauce. They are a very addicting, yet very filling appetizer that you have to try.

The Beef N Cheddar – Slow Roasted Beef, Sliced in-house

There is no doubt of what the specialty is at Romer’s. It is homemade, slow-roasted, beef sandwiches. There are three of these special sandwiches, and they are “must eats.” Chef House is our resident expert on shaved beef , and her favorite is the Beef N Cheddar. This sandwich is made sliced to order, so it is fresh and delicious. Romer’s also does it right. They top it with cheddar cheese sauce. The experts in Philadelphia do it this way, and so does Romer’s Bar and Grill. The sandwich is served on Sour Dough bread and is simply magnificent. The beef is delicate and moist. The sandwich will fill you up and is a great meal deal at under 8 bucks. Most get a side of saratoga chips, but we suggest the waffle fries with these sandwiches. You won’t be disappointed.

Inside a ‘Juicy Lucy’ Burger

Continuing with our favorite things at Romer’s, we dive into the topic of Burgers. All the burgers are ground in-house to ensure great taste. What burger is best? Sure, you can build your own burger or chicken breast sandwich with toppings, cheese and sauce. But wouldn’t you rather step it up to the big leagues? Then order a burger at Romer’s that will knock your socks off, the Minnesota Juicy Lucy. Owner Greg Romer developed this after seeing a similar sandwich on a food show. The Juicy Lucy is a 1/2 pound burger stuffed with provolone, pepperoni and jalapenos. The result is a tasty burger that oozes cheese with every bite from inside the burger. This is a true Food Adventure item for taste and uniqueness, which is what Hungry Jax, Chef House and the Big Ragu are all about. Make sure you grab a Juicy Lucy.

We do have one tip on what not to grab. Don’t grab a seat by the door to the smoking patio. Since Romer’s gets busy, many people come in and out of that door to smoke. Take advantage of their selection of beers on draught, but don’t sit by the patio door unless you want a wind draft. Be forewarned the place gets noisy during peak hours. It is a fun atmosphere, but if you want quiet conversation, hit this place during slow times like early lunch hours.

There are many other good menu items we like at Romer’s that are worth mentioning. The Reuben is good, how could it not be with the slow roasted touch? They also have good thin crust pizzas. They are a popular with kids and a good value at $11 for a large cheese pizza. Even with our many trips to Romer’s we have not completely tapped the constantly evolving menu. Currently they are featuring a Lenten menu insert and feature a fish fry on Friday’s with thick, pub style battered fish. Romer’s Bar and Grill is yet another locally owned gem, that many people may not have heard about. Take the time to stop in, and visit the friendly staff like Lanette, who is our favorite server. Next time you are hungry, tell your friends you want to grab some turkey balls and see your friends Reuben and Juicy Lucy!

Have you been to Romer’s Bar and Grill? Please comment below on your experiences with their unique menu.

The Food Adventure Crew says “like” us on Facebook, but love us in your hearts by clicking here !

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McDonald’s Fish McBites – Prize Packs Giveaway

March 6, 2013 By Dayton Most Metro 6 Comments

It’s no coincidence that McDonald’s has picked Lent to introduce their newest seafood item. These little round popable bites of Alaskan pollock fried up in a crispy, crunchy batter.

Available through March 2013 in Miami Valley area restaurants, we’re told they are responsibly-sourced from a Marine Stewardship Council (MSC) certified sustainable fishery.

Available in three sizes, the snack size is 3 ounces or about 10 pieces, the regular which is 5 ounces comes in at 370 calories and the Sharable size which is 10 ounces or about 30 pieces. There is also a Happy Meal option, “we want to help introduce fish to the pallets of our youngest guests and offer parents an option they can feel good about serving their kids,” said Dan Coudreaut, Senior Director of Culinary Innovation, McDonald’s USA. The packaging has also been carefully considered and they will actually fit in your car’s cupholder and the carton even holds the dipping sauce.

Nutrition information for all sizes of McBites can be found here; the snack and regular sizes are part of the Favorites Under 400menu (snack has 250 calories, regular has 370 calories). The Happy Meal nutrition information is here, too.

Want to try some Fish McBites? We’ve got four awesome McBite Prize Packs to give away, courtesy of McDonald’s of the Miami Valley Co-Op. Just like this post, share it and fill out the form below. We’ll post the winner on Friday on our DaytonDining facebook page.

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Ultimate Craft Beer Extravaganza and Cityfolk at the Dayton Convention Center + TICKET CONTEST

March 6, 2013 By Dayton Most Metro Leave a Comment

642733710dc0ebfe07e73c55cd4b9930 Cityfolk and B&G Events present the Ultimate Craft Beer Extravaganza at the Dayton Convention Center March 8th & 9th. Come experience one of the Premier ‘Consumer-Judged’ tasting events of the year! There will be Unlimited Samples of over 350 different Craft Beers representing over 100 different breweries. The Consumers will be rating the selections while enjoying great live Blues/Rock bands provided by Cityfolk and a food voucher is included in this event. Don’t miss this, it’s going to be an amazing Craft Beer experience supporting Cityfolk!

B&G Events main focus is to provide the most amazing and memorable experience to Craft Beer Lovers around the world along with supporting and promoting overall growth to the Craft Beer Industry.

Each of the sessions are 2.5 hours in duration. However, VIP ticket holders are permitted to enter the events one hour prior to the normal start time to maximize their opportunities in sampling as many selections available to them. All attendees are given a souvenir mini beer mug allowing them to enjoy an UNLIMITED AMOUNT of 1 ounce sample servings. To top it off – a voting system is in place and attendees are encouraged to take the opportunity to rate each of the selections that they sample. There’s no better way to get everyone involved in choosing Craft Beer’s True Winning Flavors! All event tickets include a food voucher to be redeemed at the on-site concessions provided by the specific Venue Catering Service. Discounted event tickets will be offered to those attending as a ‘Designated Driver’ along with an additional voucher amount given for complimentary non-alcoholic beverages in appreciation for their efforts.

For more information and tickets go to http://www.ultimatecraftbeerextravaganza.com

Dayton Most Metro Ticket Contest

Dayton Most Metro has TWO PAIRS OF VIP TICKETS to give away – simply fill out the form below AND leave a comment below saying that YOU want to win tickets to the Ultimate Craft Beer Extravaganza from Dayton Most Metro. PLUS DOUBLE YOUR CHANCES by going to our Facebook page and sharing our beer image. We’ll draw two random winners on Thursday 3/7 – GOOD LUCK!

Chasing the Green Fairy

March 5, 2013 By Dayton Most Metro Leave a Comment

Mr. Brian Petro is a designer, educator, mixologist and bon vivant. His quest for knowledge never stops and he loves to share what he learns with others. Today in honor of National Absinthe Day, we rerun this post where Brian researches the green liquid.

It was not too long ago that the only absinthe in the United States was smuggled in. You had to know the right people to get a taste of a cocktail that was cloudy, aromatic, and a little bitter. Sure, there were some legal, poor substitutes, but there ain’t nothing like the real thing. The legal state of absinthe was not the only draw; the possibility of not only getting a good buzz, but the possibility of hallucinating also attracted the curious and adventurous.

One of the allures of absinthe, or la fée verte (the green fairy in French), is the mystery that surrounds the drink. In the late 19^th century, it was a drink that was enjoyed across the European continent. Kings enjoyed it as much as the working class, which lead to a peak consumption of 36 million liters in France alone. It was so popular that they did not just have a happy hour; they had l’heure verte (the Green Hour). Some of the most creative people of the day were known to be avid absinthe drinkers, like Van Gogh, Gaugin, Oscar Wilde, and later Ernest Hemingway, who made his own drink with it (1 oz. of absinthe in a champagne glass, topped with champagne. He called it Death in the Afternoon). It was also such an interesting emerald color. And when you added the water, it took on a cloudier, softer complexion.

But rumors started to swirl that drinking absinthe caused hallucinations, possibly drove you insane (Van Gogh cutting his ear off didn’t help), or even kill you. They were spread not only by proponents of the growing temperance movement, but by bitter wine growers and merchants that were losing huge amounts of sales to the green liquid. And many of those artists who loved the liberating effects of the drink painted images of listless patrons being enveloped by green demons, or seduced by misty jade ladies. Eventually the universally loved beverage became a universally banned beverage, and with all of its “dangers” it stayed banned in most places for over 80 years.

What absinthe is is much less racy. It is a distilled spirit made with a blend of herbs that is fairly unique to each brand, and adds the green tint it is known for. Anise and fennel are common to all brands, giving the drink a distinctive black licorice flavor. There is also a subtle hint of bitterness on the end from the major culprit to the hallucination myth – grande wormwood. Wormwood contains a chemical called thujone, which in large enough quantities can cause hallucinations. Large quantities which will not be found in just a few glasses. Absinthe also runs at a higher proof than your average liquor, usually clocking in between 90 and 150.

In 2007, the United States allowed the production and importation of absinthe for the first time since 1912.

If you are looking to try some, Salar does have it as part of their liquor collection, and you can also purchase several brands of it at Arrow Wine. And what does one order it in? Glad you asked…

The Absinthe Drip

1.5 oz. absinthe
3 – 5 oz. ice water, in a pitcher or carafe
Sugar cube (optional)
Absinthe spoon or other slotted spoon

Pour the absinthe in the bottom of a wine glass or water glass. There is also a specially crafted absinthe glass, but it is not commonly found. If you are using the sugar, place the spoon across the mouth of the glass and place the sugar cube on it. Pour the water over the sugar cube so it all dissolves into the absinthe. As the water hits the absinthe, it will louche (cloud up), releasing some of the more subtle flavors in the spirit. Stir the rest of the sugar into the drink and enjoy.

It is rare to find a cocktail that uses absinthe as a major ingredient. But since it is close to Mardi Gras, here is a traditional New Orleans cocktail that will make you feel like you are there for the celebration.

Sazerac

2 oz. rye whisky
3-4 dashes of Peychaud’s Bitters
1 tsp. of sugar
Splash of absinthe
Lemon twist

Prepare two glasses, chilling one glass with ice and water for the cocktail, one to mix the cocktail in. In your mixing glass, muddle the sugar and the bitters together. When it is well mixed, add the rye whisky and some ice, and chill the whole concoction. Pour the ice out of the second glass and add the splash of absinthe, swirling it around to coat the walls of the glass. Pour out the excess absinthe. Strain the rye mixture into the coated glass, Twist the lemon peel over the glass, and drop the peel into the drink or discard it.

Secrets: Why Movie Theater Popcorn Tastes So Good

February 28, 2013 By Dayton937 1 Comment

Buttery Popcorn from Rave Cinemas

A night at the movies can become a Food Adventure. Envision your buttery fingers reaching again and again into a bag of addicting theater popcorn. They charge outrageous prices for it, yet still will buy it. The Big Ragu and Crew took a moment from munching on kernels and reaching for the giant soft drink, to ask : “Why is movie theater popcorn so good?”

We never do things half-baked, so we scoured the 4 major cinemas in the Dayton area to get to the bottom of this mystery. Our investigation took us to the popcorn making experts at The Neon Movies, Danbarry Dollar Saver, Regal Cinemas and Rave Cinemas. Our findings lead us to some differing opinions.

Let’s start with a local icon, The Neon Movies’ explanation of why their popcorn is so good. They say the secret is in the canola oil. Popping in canola oil allows for a clean taste and it is a healthier alternative to other oils. Also, The Neon Movies pops their popcorn right before showtimes. They feel this gives them a freshness advantage over other theaters and produces a tastier treat. The prices are cheaper too ! The popcorn here is delicious, and served in round cups or buckets. There is more here than just popcorn. This Food Adventure minded theater, also serves beer, Esther Price chocolates, and specialty coffees. If you have not visited the locally owned Neon Movies, get downtown to the corner of 5th and Stone streets, grab some corn and watch an award-winning movie.

Neon Movies Food Adventure

Danbarry Cinemas also pops their popcorn in canola oil. But Danbarry’s management feels the secret is in the buttery topping. The staff uses these buttery topping machines to shower a glistening coating onto moviegoers’ popcorn. Definitely something you don’t have at home. This dollar saver theater near the Dayton Mall has great popcorn and even better movie prices. Their “Bargain Tuesdays” offer tickets at the insane low price of $1.75. Any other day, admission is $3. Sure the movies are a few weeks old, but what a deal! Also, don’t forget to take advantage of free refills of any large popcorn or soft drink.

Regal Cinemas had another take on the mystery. Their local management said the secret is the use of coconut/canola popping oil. No other cinemas use this combination. They claim this mix of oil gives a base flavor that is unmatched anywhere else. They also say their particular brand of buttery topping is key. It is different from anything one would use at home or in any other cinema for that matter. Regal’s employees also felt the “butter salt” adds a great finish to the masterpiece in a bag. These cinemas, located near the Fairfield Commons Mall, feature tiered stadium seating in a 20 theater complex. What a great way to enjoy a huge bag of popped goodness. Again, go large and get free refills!

Rave Cinemas on Mall Woods Drive and at The Greene would tell you the secret is how they cook the popcorn. Rave actually cooks their popcorn in an oil and butter salt mixture. This unique method is what they claim gives their popcorn a tremendous flavor. The reasoning is, that by adding the buttery salt to the oil before popping, the seasoning ends up perfect. so at Rave, it is all in the preparation. Rave is yet another cinema that offers free refills for any large popcorn or large drink purchase. So make sure you share as it helps keep the cost down. Also worth mentioning is the “self serve” flavored salt station. There is also a “self serve” buttery topping machine at Rave Cinemas. The Big Ragu practically uses this as a drinking fountain.

The Big Ragu abusing the self serve butter machine

In conclusion, we were surprised to find that the secret is not the type of popcorn cinemas use. We were also surprised that the secret is not the popping machine itself. Why does movie theater popcorn taste so good? It seems the style of preparation, particularly oil and seasonings is the answer to this mystery. Each theater not only had an answer for why theater popcorn was so good, but they also answered why their particular product was better than other cinemas. So next time you you are at a movie, grabbing a handful of buttery popcorn dashed with salt, share the mystery with your seated friend. Smile as you reach for a swig of soda to wash it all down. You may not know the ending of the movie, but you know the origins of that great popcorn taste.

Post a comment below to weigh-in on which theater popcorn is your favorite and why you think it is so good. Follow Food Adventures on TWITTER HERE

Also, “like” Food Adventures on Facebook by clicking HERE !

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Seven Years in Mexico – The Kahlua Story

February 27, 2013 By Brian Petro Leave a Comment

Ready and waiting for National Kahlua Day.

What were you doing in 2006? It was not an incredibly memorable year overall, but some major events happened. It started off with the Winter Olympics in Turin, Italy. Italy had a big year that year, also beating France in the World Cup 5-3. The St. Louis Cardinals, Miami Heat, Pittsburgh Steelers, and Carolina Hurricanes all took the championships in their respective sports. The Oscar that year went to Crash and the Grammy for Album of the Year was U2’s How to Dismantle an Atomic Bomb. The population of the United States hit 300 million in population that year as well. It was not all fun and games that year, though. Poor Pluto lost its planetary status that year, and Western Union sent its last telegram. YouTube played its last video independently that year, as it was bought by Google. James Brown, Steve Irwin, Don Knotts, Lou Rawls, and Coretta Scott King all passed away that year as well. But to end it on a good note, gas prices were only $2.59 on average for the whole year.

Why do events that happened seven years ago matter in a column that is about cocktails and liquor? Seven years ago some coffee beans and sugar cane, growing side by side, began a journey that would lead them to become a bottle of coffee liqueur better known of Kahlua. The coffee plant is what takes the longest time to grow, taking up to seven years for the Arabica coffee plant to reach maturity and produce coffee cherries. After the coffee is harvested, the beans are removed from the cherry and dried for at least six months before roasting, to get the proper flavor. While the coffee is being prepared, the neighboring sugar cane (which matures much faster) is being crushed so the juice can be collected and fermented; similar to how rum is created. When coffee is roasted and the sugar cane juice is fermented, the two are blended together with some caramel and vanilla flavors to create the second most distinct liquor to come out of Mexico.

The company celebrated its Mexican heritage all through its growth. The flirting began in Veracruz, in the south of Mexico on the Gulf. In 1930 the Alvarez brothers offered their premium coffee to a local man experimenting with making spirits. Things became serious in 1936, when the spirit was created and started to be sold. Its popularity blossomed over the next few decades, the final marriage of all the ingredients coming to fruition in 1962 before taking off in the United States through the mid 1960’s.The explosive growth in North America spawned multiple pretenders to the throne including lower quality versions like Kapali, Kamora, Copa De Oro, and deKuyper’s Crème de Café. Some well known coffee brands, like Starbucks and illy, also tried to get into the coffee liqueur game. Patron makes their XO Café, which is a blend of tequila and coffee. It is made in the same manner as Kahlua, but the tequila changes the flavor profile a bit. As many imitators as there are, there ain’t nothing like the real thing.

Rich and delicious, espresso martinis are a nice after dinner cocktail.

Kahlua (meaning “House of the Acolhua people” in Nahuatl) has maintained its 20% ABV and slight caffeine content (about 1/10^th of what a cup of coffee has) throughout its history. It has branched out into new flavors as the years have passed. They offer the original coffee flavor, as well as a more intense (and higher proof) Especial. On top of the Especial, they also have a 35% ABV Midnight, the strongest liqueur they have in their line. Staying close to the coffee flavor theme, they also offer Mocha, adding a hint of chocolate to the coffee, and a special holiday Peppermint Mocha. To round out their flavor offerings they have Hazelnut, French Vanilla, and Cinnamon Spice. Kahlua, and all of its many flavors, are sipped nicely on the rocks. So nicely, in fact, that one of the first mainstream cocktails made with Kahlua was the Black Russian, using two parts of vodka with the Kahlua over ice. A simple addition of cream or milk will make a White Russian, made famous in The Big Lebowski. It is also a key ingredient in any version of the Espresso Martini. It is prominently featured in shots like the Baby Guinness and B-52. Of course, it also goes very well in a nice cup of coffee.

February 27^th is National Kahlua Day, and the coffee that was planted in 2006 is now sitting in bottles, waiting to be enjoyed. There are plenty of cocktails you can try with this sweet coffee liqueur, or just enjoy it on the rocks. As an Ohioan you get an added benefit: Kahlua can be sold on our great state at 21.5%, slightly higher than the rest of the world. Just another thing to celebrate today! Cheers!

Grapes of Gratitude to benefit local nonprofits!

February 26, 2013 By Lisa Grigsby Leave a Comment

Competitive wine tasting comes to the Miami Valley this Thursday, Feb 28th at 6pm. Grapes of Gratitude is a team wine tasting event created to allow local nonprofits to raise money while participants blindly taste an array of wines of the same varietal.

Groups of 1 -3 people form a team and each team brings 3 of the exact same bottles of wine to be tasted. The first varietal chosen to showcase will be Cabernet Sauvignon. To participate your team will bring 3 identical bottles of a Cabernet Sauvignon to the event.

When your team arrives at the Dayton Grand Hotel for the event, you’ll check in your wine. The first two bottles are bagged and tagged for tasting. The third bottle is set aside to form the prizes for the winning teams. Guests taste all the wines while enjoying appetizers and rate the wines.

The team that brings the highest ranked wine will take home two thirds of the 3rd bottles, the 2nd place team take home one third of the prize wine adn the team that brought the lowest ranked wine get to take home the extra bottle of their own wine! If 2 or more teams bring the same wine, rankings can still differ depending upon the temperature of the wine, how long it has been open, etc.

So grab some friends and get your team together and buy your tickets now! Your $10 advance ticket ($15 at the door) will benefit the Associate Board of AIDS Resource Center Ohio for this first Grapes of Gratitude event. Grapes of Gratitude will repeat every other month, and the charity partner will rotate for each tasting. If you’d like to submit your nonprofit to be a partner for a future tasting event, please send us an email.

Date: Thursday, February 28, 2013

Time: 6:00 PM – 9:00 PM

Address: Dayton Grand Hotel 11 S. Ludlow St. Dayton, OH 45402
Parking in the hotel garage is free

If you’d like to attend this event you can purchase tickets online.

Rivertown Brewery Wins the “Thrilla in Waynesvilla” at Stone House Tavern

February 22, 2013 By Dayton937 1 Comment

Patrick Clark from Mt Carmel vs Jason Roper from Rivertown: Who has the best brewery ?

A packed house Wednesday night at Stone House Tavern saw Rivertown Brewing Company beat Mt. Carmel Brewing Company by majority decision, 3 rounds to 2. TO SEE THE SCORECARD RESULTS CLICK HERE ! The “Thrilla in Waynesvilla” Food Adventure event was a beer tasting, menu pairing and one of a kind evening. Attendees tasted beers from the two breweries and voted for their favorites as Mt. Carmel and Rivertown slugged it out for the championship and bragging rights.

The breweries went head to head, beer to beer for 5 rounds in front of a crowd of over 60 thirsty judges. The excitement for the “Thrilla in Waynesvilla” had been building for weeks and the event sold out in a few days. The throwdown took place at Stone House Tavern in Waynesville. The night was sponsored by Dayton Most Metro.com and The Food Adventure Crew who are originals, so you know this event was going to be out of the ordinary. “Ring Announcer” Dan Apolito, part owner of Stone House Tavern and Archers Tavern, hosted the event as the emcee.

As the bell rang, the anxious crowd drew to a hush as introductions were made. In this corner, Patrick Clark, manager and marketing guru from Cincinnati’s Mt. Carmel Brewery was ready to present his beers! In the opposing corner, Jason Roeper, owner and brewmaster of Rivertown Brewery in Cincinnati. Hungry Jax was the cornergirl/cutman for Mt. Carmel Brewery, while The Big Ragu with sweat towel in hand, tended to Rivertown’s corner. The action promised to be fast and furious with gulps, sips, hops and barley flying in all directions. Each brewer took time to explain to the crowd why they felt their beer was the best. It was a once in a lifetime chance to taste beer brewed hours ago, by the people who made them. But talk can be cheap, and the judges decisions were made on taste.

Special Guest Ring Girl Aja, kicked off each round

Here is a round by round, blow by blow recap of the THRILLA IN WAYNESVILLA:

ROUND 1 – StoneHouse Tavern delivered a crisp and delicious Salmon Ceasar Salad to the judges and the pouring began. Mt Carmel drew first blood when their Springtime Ale beat Rivertown’s Stonehouse Tavern Hefeweizen. The Springtime Ale was rich and malty, and brewed in the tradition of a Scottish Ale. The Stonehouse Hefeweizen was a worthy opponent brewed with Canadian pale malt and Pacific northwest hops. WINNER : MT.CARMEL

ROUND 2 – The menu sampling continued with Stone House Tavern serving up some Cheddar Burger Sliders. These little delights were topped with bacon, and were a perfect lead-in to the beer tasting. Mt. Carmel took a commanding lead and landed a big blow when their Amber Ale grabbed a victory over Rivertown’s Hop Bomber Pale Ale. The winning brew was deep in color with a smooth, complex flavor. Rivertown’s beer, named after a b-24 bomber had a malty flavor, but fell short in a close vote. WINNER: MT. CARMEL

ROUND 3 – Sweet BBQ Boneless Wings were the food pairing this round from Stone House Tavern’s menu. The tangy bites were served with ranch dipping sauce and satisfied everyone’s alert taste buds. Rivertown scored its first victory of the night in round 3, when the caramel tasting, Munich style, Dunkel Lager won the judges vote. Mt. Carmel’s Nut Brown Ale showed strong promise with hazelnut and maple flavors, but was edged out by the Dunkel. WINNER: RIVERTOWN

ROUND 4 – This round began with one of our favorites, the Blackened Fish Tacos from Stone House Tavern. Flour tortillas, filled with perfectly baked tilapia, cilantro, corn salsa and a spicy baja sauce were paired with 2 IPA’s in this round. Rivertown’s Hop Baron Double Down IPA won the round and evened things up. This impressive beer takes 2 hours to brew and uses four types of hops. It narrowly defeated Mt. Carmel’s India Pale Ale. Mt. Carmel’s entry offered a spicy, pine hop aroma with a beautiful orange color. WINNER: RIVERTOWN

The event featured 5 rounds of beer face-offs paired with 5 menu items like these blackened fish tacos

ROUND 5 – Unbeknownst to the crowd, the score was tied leading into the final round of this throwdown. Each brewing company had won 2 rounds, and the “Thrilla in Waynesvilla” was coming down to the wire! The final menu sampling was a moist, delicious Chocolate Brownie, topped with Raspberry Sauce. It was a perfect complement to the final beers of the night. Mt Carmel offered their Stout beer. It had a slight fruit aroma, with hints of coffee and the color was pitch black. It was toppled, however by Rivertown’s Roebling beer. This beer, brewed with vanilla beans and Peruvian coffee, is named for the Roebling Bridge that connects Cincinnati to Covington, KY. Roebling won the final round for Rivertown thereby securing a victory. WINNER: RIVERTOWN

FINAL DECISION: THE WINNER OF “THE THRILLA IN WAYNESVILLA” by majority decision, is RIVERTOWN BREWING COMPANY !!

When the beer brawl ended, Jason Roeper of Rivertown Brewing Company held the championship belt high above his head. It was a tough battle, and Patrick Clark of Mt. Carmel Brewing Company, was gracious in defeat. The competitors posed for post-fight pictures, and shook hands with the crowd. It was a great night with a unique opportunity to hear from some experts who know their craft. It was also a reminder to buy local and see what Ohio has to offer.

If you missed this event, you missed a lot. The “Thrilla in Waynesvilla” was a huge success. Each attendee received souvenir pint glasses from both Mt Carmel and from Rivertown Brewery. Door prizes included gift certificates to Archer’s Tavern, Olive and Stone House Tavern. Other giveaways were 6 packs of Rivertown Beer, 6 packs of Mt Carmel Beer, t-shirts and hats.

The final round included Rivertown’s Roebling and Mt Carmel’s Stout paired with dessert

The brew battle was heated, and a great time was had by all. Great local beer and delicious menu samples capped a wonderful, SOLD OUT Food Adventure! Again, congratulations to Jason Roeper, owner and brewmaster of Rivertown Brewery. Special thanks to Patrick Clark from Mt. Carmel Brewery, who presented some fantastic beers in the main event. Dan Apolito and Mike Fullenkamp of Stone House Tavern deserve special recognition for hosting the epic showdown with their stellar staff. Even Lisa Grigsby with Dayton Dining was in attendance! We also want to give a shout out to Aja Delaney, our lovely ring girl.

The Big Ragu would like to thank the attendees who judged the contest. We appreciate all of the positive feedback and comments. Food Adventures has been setting the trends for 5 years now, so stay tuned to DaytonMostMetro.com for more original Food Adventures like this in the future. As for the “Thrilla in Waynesvilla,” this tremendous event was a knockout !!

For more Food Adventures, “like” us on Facebook by clicking HERE !

Did you attend the event? Are you a beer connoisseur? Tell us your thoughts on who has the better brews, Mt. Carmel or Rivertown ?? PLEASE COMMENT BELOW !

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Rivertown Edges Mt. Carmel Brewery in the “Thrilla in Waynesvilla”

February 21, 2013 By Dayton937 Leave a Comment

Jason Roeper, Owner of Rivertown Brewery, Celebrates his Victory

A packed house Wednesday night at Stone House Tavern in Waynesville saw Rivertown Brewery beat Mt. Carmel Brewery by majority decision, 3 rounds to 2. The “Thrilla in Waynesvilla” Food Adventure event was a beer tasting, menu pairing and one of a kind event. Attendees tasted beers and voted for their favorites as Mt. Carmel and Rivertown slugged it out for the championship and bragging rights. The brew battle was heated, and a great time was had by all. Congratulations to Jason Roeper, owner and brewmaster of Rivertown Brewery. Special thanks to Patrick Clark from Mt. Carmel brewery, who presented some fantastic beers in the throwdown. Dan Apolito and Mike Fullenkamp of Stone House Tavern hosted the epic showdown with their stellar staff. Special shout out to Aja Delaney, our lovely ring girl. Great local beer and delicious menu samples capped a wonderful, SOLD OUT Food Adventure! Food Adventures will have the full story and many more photos in a Friday feature on DaytonMostMetro.com ! STAY TUNED TOMORROW FOR THE BIG STORY AND MORE DETAILS !

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Tasting the Stars in Champagne

February 14, 2013 By Brian Petro 18,068 Comments

“I only drink champagne when I’m happy, and when I’m sad. Sometimes I drink it when I’m alone. When I have company, I consider it obligatory. I trifle with it if I am not hungry and drink it when I am. Otherwise I never touch it – unless I’m thirsty.” ~Madame Lily Bollinger

Originally, champagne was served in glasses that looked like this.

Madame Bollinger would know the best time to drink champagne. As one of the greatest women to work in the champagne industry in the house whose name she bears, Mme. Bollinger brought champagne through the Great Depression and World War Two. She promoted a style of champagne that changed the industry, moving it from the sweeter side of the spectrum to the dry the British always seem to favor. She was the face of the Bollinger brand, an unusual position for a woman in 1941, and through her efforts, helped the city of Ay, after the war, while earning several honors from both Great Britain and France. She continued the tradition of providing the royalty of England with champagne for all of their events, but more importantly creating champagne so iconic that even James Bond drinks it.

Champagne is a drink of celebration, and is there a better time to be celebrating than on Valentine’s Day? Love is in the air, chocolates and flowers are roaming through offices and homes around the world, so why not bring out that bottle of champagne you were saving for a special occasion? And while you are enjoying your wine, enjoy some interesting facts, trivia, and quotes about this bubbly beauty.

Dom Perignon, considered the father of champagne, was not trying to create a sparkling drink. He was trying to
prevent it. The bubbles in champagne were a flaw caused by secondary fermentation. Cold stops the fermentation process, and can leave some sugar in the bottle. When spring comes back and the weather warms up, the fermentation starts up, and creates the fizz. Dom Perignon was the father of blending grapes before pressing them.
The grapes blended to make champagne in the modern era are Chardonnay, Pinot Noir, and Pinot Meunier.
Modern champagne tastes were determined by the British. Champagne was first deliberately created by a man named Christopher Merret in the mid 17^th century. They liked the carbonation in their wine, though it was the French king that Louis XIV made it popular with the nobility. It was much sweeter at the time. It was the British again that demanded drier and drier champagne, giving us the general range of sweetness we enjoy today.
Uncorking a bottle of champagne is serious business. Before the glass was strong enough, the secondary fermentation caused bottles to explode. All of that gas with no outlet builds up pressure. It can be up to 90 PSI, just under three times what is recommended in a car tire. Plenty of pressure and a little neck, when put together, create a weapon that can shoot the cork at speeds of up to 50 MPH. That could put your eye out. Ain’t nobody got time for that on Valentine’s Day.
If you are going for distance, not speed, you are going to have to shoot your cork over 178 feet to break the world record, set by an American in 1988.
The bubbles are crucial to the enjoyment of the champagne. There is an estimated 49 million bubbles in a bottle. Moet and Chandon, in tandem with Heineken, spent $7 million dollars on special photography that revealed 250 million bubbles were contained in each bottle. To get the most bubbles in your bubbly, cool the bottle to about 45 degrees F. With the bottle at a 45 degree angle, put the bottom of the bottle against your hip or thigh. The first thing you will need to do is remove the foil, then the cage on the cork. Be careful; sometimes the cork is loose, and removing the cage will cause the cork to pop. Take a towel and wrap it around the neck, making sure you cover the cork. Holding tight to the cork, twist it gently until it comes out. The less noise you make, the more bubbles you get to enjoy in your glass.
Champagne only comes from France by international law. Champagne is part of the larger group of sparkling wines you can find anywhere in the world. If you get it in Italy, it is prosecco , which is becoming very popular. Spain has cava, Germany has sekt, and Portugal has espumante.
The Spanish sparkling wine cava, made mainly in the Catalona region.
How sweet do you want your champagne? Brut Nature is the driest of the dry, with no sugar, or very little, added to the wine. Extra Brut has some sugar added, but it still very dry. Brut is the most commonly purchased champagne, and is still a little on the dry side. Extra sec has a little more sweetness than Brut, and a little more sugar added. Demi Sec is dessert-level sweet, with quite a bit more sugar added. Sec is a very sweet champagne, definitely served after a meal as a dessert.
We prefer to drink champagne in a flute, but if you watch older films, you can see them drinking champagne out of a wider glass known as a coupé. It does not hold the bubbles as well, but was the traditional way of drinking champagne. It is also said to be molded from the breast of Marie Antoinette. Let them eat cake indeed…
Beautiful women have always been linked to champagne. One of the most beautiful women of all time, Marilyn Monroe, is rumored to have taken a bath in over 350 bottles of champagne.
The tallest champagne flute was revealed at a festival in Italy. It stands seven feet tall and can hold twenty two bottles of champagne. The largest bottle of champagne currently made is called Midas, holding forty regular sized bottles of premium bubbly. Only six were made, at a cost of $100,000 a bottle.

While Valentine’s Day is a special day and calls for a special celebratory beverage, champagne is something that can be enjoyed every day. The season of champagne tastings is usually in December for New Years or Christmas, but many restaurants will sell certain champagnes by the glass if you are looking to try some out. The staff here will let you know when the next tastings or events are. Spend today surrounded by friends and loved ones, and celebrate with a drink that has a little more sparkle.

Saying Goodbye to an Old Friend

February 14, 2013 By Dayton937 5 Comments

End of an Era: The Grub Steak

All good things must come to an end. In this week’s Food Adventure installment, our crew bids farewell to a Dayton institution, the Grub Steak. On Saturday, Feb 23rd the restaurant on Alex Rd in West Carrollton will serve its last meal. Started by Joe Bissett 50 years ago, steaks, seafood and ribs have been a hallmark of this classic supper club, whose original location was on North Main Street in Dayton. Food Adventures had to say goodbye to this old friend of the Miami Valley and visit the legendary menu one last time. In the 70’s we ate there as kids in our “toughskin” pants and wide collared shirts. In the 80’s we impressed high school dance dates with the Grub Steak’s elegant dinners. In the 90’s and beyond we visited the restaurant through its changes and moves to State Route 35 and West Carrollton. It is now down to the final plate. But before it ends, lets remember how it started.

Grub Steak founder, Joe Bissett in the 1980’s

MEMORIES ON MAIN STREET

In 1963 Joe Bissett opened up a small restaurant and bar at 1410 N. Main St. With his chef Ray, Joe soon invented a new way to eat ribs, called “Royal Ribs.” They are small slabs of boneless pork loin on wooden skewers. Originally, in the 1960’s The Grub Steak charged $1.50 for a complete Royal Rib Dinner. Soon they were the largest pork tenderloin user in Ohio. Of course, The Grub Steak was also known for steaks, which were hand cut by the kitchen staff. Various favorite steaks included the NY Strip, Prime Rib, Filet Mignon, T-Bone, The Hotel Steak (sirloin), and the huge Kansas City Sirloin. In the 80’s things were changing and the Royal Ribs Dinner now cost $4.95. The restaurant needed more seating so an addition was built onto the restaurant. The construction also included a courtyard and business was booming. Over the years, Joe Bissett became a local legend. He was an avid golfer, and manged the restaurant until his passing in 1994.

Former owner and Joe’s daughter, Dawn Bissett, sat down with The Big Ragu this week to reminisce about her experiences at this iconic restaurant. She recalls customers celebrating countless birthday parties, anniversaries and engagements inside the doors of the Grub Steak. Dawn started working at the coat check room, and eventually worked her way up through the ranks to managing the restaurant at North Main St. and on The Grub Steak II on State Route 35. She recalls the North Main Street bar constantly bustling with regulars and restaurant staff preparing drinks. Dawn explained, “My fondest memories are the wonderful customers and the many staff members I met over the decades.” She said loyal customers and lifetime employees became family to her. We were lucky enough that Dawn shared some of her private family Grub Steak photos with us for this Food Adventure article. Please browse the photo album below to see these true blasts from the past. In 1998, Fred and Sheila Fieberger took ownership of the Grub Steak, and eventually moved the restaurant south to West Carrollton in 2008.

The Creamy Peppercorn Dressing is homemade

GRUB STEAK LOCATION IN WEST CARROLLTON
For the past few years, Fred and Sheila have brought Grub Steak specialties to a whole new generation. From homemade bread, to the incredible salad dressings, they stayed true to the original menu. Today the Grub Steak is managed by Heather Wimberly, their daughter who has been dealing with huge crowds in the closing days of the restaurant. Heather and her wonderful staff took the time to host The Food Adventure Crew this week, and for that we are very appreciative. Make sure you get to the West Carrollton location by Sat Feb 23rd, for one last memorable dinner.

LAST CHANCE TO GET SOME GRUB – WHAT ARE YOU GONNA ORDER?

You have a few more days to get your last bite at the Grub Steak, and if you do we recommend these classic trademark dishes and sides. Looking for an appetizer? Go traditional with the cocktail shrimp, served chilled. Nothing beats these succulent bites in a classic setting. Also, realize that you are in a restaurant that makes their own salad dressings. In fact, they are so popular, they are for sale in pints. We recommend you get a salad with the creamy peppercorn dressing. It is simply fantastic, and our favorite. Big Ragu has loved this dressing since his childhood, and even more today. He has not tasted anything remotely close to this unchanged recipe. One of the highlights of our meal was the homemade dinner rolls served piping hot and with a side of butter that would make Paula Deen proud.

For an entree you can’t go wrong with any steak on the menu, but we would suggest the Hotel Steak & Royal Ribs Combo. The Hotel Steak has virtually no fat on it and we would suggest you get it butterflied. The flavor of the steak is amazing and will bring a smile to your face. The accompanying pork loin with four skewers was a familiar sight. These “royal ribs” were brushed in Grub Steak’s tangy, special barbecue sauce. The royal ribs were incredible and had us craving more.

The famous “Royal Ribs”

Grub Steak has some great side dishes like the golden fried hash browns. We would also recommend the stewed tomatoes as a traditional choice that is filling and sweet. And what about the corn fritters served with maple syrup? They are excellent! For dessert, fend for yourself because The Food Adventures Crew is about to go into a food coma!

FOOD ADVENTURE MEMORIES

Our childhood memories of The Grub Steak are mainly at the Main Street location which was also near the Upper Crust. The Big Ragu remembers the dimly lit dining room had a great steakhouse vibe to it. The place seemed to always be packed. We recall waiting at the bar with oour parents sipping a kiddie cocktail until a table was available. It was a fun experience as a child going to this fine dining restaurant, the staff made it seem like a big deal. The waitresses were from a past era when being a server was a long term career.

On any given night you could see local Dayton Celebrities such as WHIO TV’s Don Wayne, or none other than Emmet Royer from BHA. Unfortunately Toby the Dog was not with him. But still, The Grub Steak was the place to be.

The “Hotel Steak” – served butterflied as we ordered

Summed up, our memories include good food, reasonable prices, and with great service. It is tough to see The Grub Steak closing. We saw servers with tears in their eyes, showing appreciation to long time customers. It was an emotional night. When places like this disappear, we seem to be left with chains serving similar food. In Dayton’s tough economic times, unfortunately we are seeing see a lot of struggling mom and pop restaurants. The Miami Valley needs these establishments for their personality and tie to the community. Food Adventures exists to share our favorite locally owned restaurants with our fans. We seek not only to promote our Dayton favorites, but actually spend our dollars there. But enough of our soapbox.

Thank you to the Fieberger family for being such gracious hosts. We loved the food, but the dinner was bittersweet, as we know this the end of an era. And so it goes, with heavy hearts, we say to this classic local eatery.. “Goodbye Old Friend.”

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*Please note the Grub Steak is for sale. Call the restaurant at (937) 276.4193 to discuss further*

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Heart Shaped Foods for Valentine’s Day

February 13, 2013 By Lisa Grigsby Leave a Comment

Want to show your sweetheart you care? Present them with their favorite food shaped as a heart! Pizza places have been doing this for a while and you can pick up one to bake yourself or have your affection delivered:

Papa Murphy’s Take ‘N Bake Pizza is offering its famous “The HeartBaker” for just $7.

5662 Springboro Pike, Springboro (937) 395-0408
4052 Wilmington Pike, Kettering (937) 299-7272
1195 N Fairfield Rd, Beavercreek (937) 427-7500

Cassano’s, The Pizza King, offers a large Pepperoni Heart shaped pizza delivered for $12.99.
With ove 20 area locations, there’s sure to be one near you. You can use their centralized
online ordering or call 037-294-KING to send your “heartfelt” pizza sentiments.

Pappa John’s is offering a large one topping heart shaped pizza for $15.

Moore Desserts Please in Oakwood is baking up Heart shaped red velvet brownies- call ahead to reserve. I’m betting every bakery in town has something special to offer, use our guide of over 40 local bakeries to find one near you.

Dunkin’ Donuts is again offeing their heart-shaped donuts. The Brownie Batter Donut is filled with chocolaty brownie batter filling, topped with chocolate icing and white sprinkles. The Cupid’s Choice Donut is a heart-shaped donut filled with Bavarian Kreme, topped with strawberry flavored icing and a festive mix of pink, white and red heart-shaped sprinkles. Both donuts will be available at participating Dunkin’ Donuts restaurants nationwide through the end of February.

I was surprised to find only one location when google searching. It’s at 777 Springboro Pike, just north of the Dayton Mal

If you’re willing to make your own food, there are dozens of sites offering suggestions from the simple like heart shaped muffins, heart shaped tortelini’s,hard boiled eggs and my favorite, heart shaped bacon! You can lose yourself on Pinterest
just checking out pictures of heart shaped treats and marveling at the cleverness of these artists. Many of them have step be step instructions for how to create hearts from anything. Check out this site that documents some of the the weirdest heart-shaped food.

Of course there are plenty of other ways to show someone you care on February 14th, check out this article with lots of local special events to share with your love.

50 Shades of Sweet Nothings

February 11, 2013 By Dayton Most Metro Leave a Comment

Chocolate Balsamic Cakes from Sweet Nothings

About six years ago I fell in love with the smells and taste of Indian cuisine and tentatively began cooking it on my own. This was my first foray into the kitchen and I enjoyed the adventure of tracking down items such as tamarind paste, kaffir lime leaves and whole cardamom pods. As word of my new hobby spread, people began giving me cook books as gifts. At the entreaty of my boyfriend (now my husband), I began to half-heartedly explore the world of desserts until the day I found a baking book with three beautiful miniature cakes on its cover, each dripping with pristine white glaze, sugared raspberries nestled on top. They looked perfect and beautiful, and looking back the appeal that I found in them makes perfect sense to anyone who knows me, as they all realized I was a *bit* of a perfectionist way before I did.

I had not realized that baking was a science and once I did I could not step away from my oven. I started poring over books about pastry theory and technique, and would look for excuses to bake. I initially started by adapting recipes until I got each recipe just so, just right. I am very particular about texture and I kept experimenting until I was satisfied, with all the iterations going into the office for someone else to eat. When I changed jobs one of my old coworkers told my husband, “tell Sarah we miss her.” Then they added, “and we really miss her cakes.”

Shortly thereafter I married my husband and we honeymooned in Hawaii. I created the toffee originally as an homage to that gorgeous state, as it is the only state that has the correct climate to grow vanilla (although it does not do so commercially); and sugar and macadamias are two of its largest exports. (Someday I will find a use for those heavenly pineapples too). The precision required for sugar work was even more intriguing than the cakes and cookies, although I love them all.

The most fun I have is creating unique products, confections with flair. I think that salt, as an ingredient, is woefully underrated and can successfully pique a flavor without seeming salty at all. I see no reason why truffles should be limited to chocolates and sandwich the ganache between cookies instead. I like bundt cakes that maintain perfect sliceability but fall apart in your mouth with a texture like velvet. My feeling is this: if one is going to indulge the experience should be so exquisite, the ingredients so good, that it eradicates later regret. It should be completely worth it. To that end all products are made from scratch, to order, with the best ingredients possible. I do not ever use corn syrup, I use no additives or preservatives; instead I have built a selection with ingredients such as sweet cream butter, real cream, honey, sea salt, whole vanilla beans, Penzey’s spices, and fresh nuts. One customer told me, “You do not realize how the cake is going to taste by looking at it. I put it in my mouth and could taste the purity of the ingredients.”

– Sarah Thieben, Sweet Nothings

50 Shades of Sweet Event

This Wednesday and Thursday (2/13, 2/14), Sweet Nothings will be presenting their second annual pop-up bakery event 50 Shades of Sweet hosted by Get Dressed! Boutique of Oakwood. Available Valentine’s Day packages include:

For the classic Valentine: an all white layer cake frosted with a delicate strawberry meringue buttercream and white chocolate roses. $30
For the adventurous Valentine: a Deep Chocolate Torte, nearly flourless, spiked with chocolate balsamic sauce, covered with white chocolate roses. $35
50 Shades Signature Almond Cream Cheese Sugar Cookie assortment (silver and grey color palette, nylon rope
enclosure) $18
“Vanilla Valentine” Signature Almond Cream Cheese Sugar Cookie assortment (elegant pale pinks and red hearts) $18
Platinum Brownies: half a dozen of the best brownies you’ve ever had. Seriously. Chewy, chocolatey, & topped with whipped buttercream and pink sea salt.
1lb gift box Milk Chocolate Macadamia Toffee. Our best seller dressed in its Valentine’s best. $21
Initiation Sampler pack: Two ounces each of all 9 flavors of Sea Salt Toffees, packaged in a gift box bound with a knotted enclosure. What you do with the rope is up to you. $30
Limited Edition Couples’ Pack: Two of Sweet Nothings signature Platinum Brownies with 2 medium and 2 miniature sugar cookies. $17

Fantôme Saison, A Ghostly Brew

February 8, 2013 By Max Spang Leave a Comment

Man, you remember when saisons weren’t made by tiny breweries from Vermont and made up a good chunk of everyone’s best of list? It’s like you had to go to Belgium to get a good saison, and this one from Fantôme was (and still is) one of the most highly rated examples of the style. I got this bottle all the way from Belgium via the glorious internet, cracked it open, and did what every good beer geek does; took diligent notes. This fella clocks in at 8% ABV.

Appearance

The beer is getting its sais on (get it?). It pours a lovely hazy straw color with a huge white head. The lacing was ghostly throughout the whole session. It just hung around and stared at me while I wasn’t looking at it, then would turn away as soon as I faced it like those ghosts in Super Mario World. Nerdy ghost references? I got’em. [Read more…] about Fantôme Saison, A Ghostly Brew

Sipping your Chocolate

February 8, 2013 By Brian Petro Leave a Comment

Valentine’s Day is a day of hearts, flowers, wines, romance, and boxes and boxes of chocolates. Chocolates are among the most popular gifts to give on Valentine’s Day, making local favorites like Esther Price, Winans and Signature Confections very happy. We like our chocolates as truffles, bars, bons bons, dips, and any number of creative ways. The people that discovered chocolate, the early Mayans and Aztecs, would be completely baffled by how we use chocolate. Xocolatl, or “bitter water” in Nahuatl (Aztec), was fermented and drank, usually by the upper classes. They would also thicken up the drink on occasion with corn and chilies, turning it into porridge. The Spanish were the first to add milk and sugar to it to sweeten it and turn it into the chocolate that we know and love. They were still drinking it until the 17^th century, when the chocolate candy craze hit Paris. For a thousand years, chocolate was a beverage. And in this modern era of craft beers, flavored spirits, and experimentation, you can make it a drink for your Valentine’s Day celebration.

WINE

Pairing wine and chocolate is something that people have built whole festivals around. Godiva has even wisely added a page to their website to help you start off, and give you tips on what to look for when you pair it yourself. Putting the two together into one drink is something that is fairly new to the drinking scene. ChocoVine came out of the gate strong in 2009 with high ratings, and it has maintained them since. The people I know that have tried it have had nothing but good things to say about this blend of red wine (they use Cabernet grapes) and Dutch chocolate. In the same category is ChocolatRouge, another blend of chocolate and red wine, this time using California red wines. These are fairly inexpensive bottles, and their richness great to use as a dessert or treat. Their websites also suggest you can use them in cocktails.

BEER

The craft beer movement has encouraged experimentation with a full range of flavors, from savory to sweet, fruity to earthy. The chocolate end of the spectrum is full with delicious porters and stouts, using the already deep flavor of a well-roasted malt to enhance the chocolate added to the brew. The first one, and still one of the better ones, is Young’s Double Chocolate Stout. Southern Tier makes and utterly delightful stout, Choklat, that is a must taste for the chocolate lover. Stouts are a great winter warmer, which has the Brooklyn Brewing company bringing out their Black Chocolate Stout at this time of year. One of the richer chocolate beers is Samuel Smith’s Organic Chocolate Stout, which has a very strong and smooth chocolate taste. In 2001 Rouge Ales released their Chocolate Stout around Valentine’s Day and have not looked back. They followed up this award winning beer with a Double Chocolate Stout, which ramped up the chocolate flavor to satisfy the sweetest tooth. This is a very small sampling of some amazing chocolate beers in the area.

LIQUOR

For a very long time, if you wanted to add chocolate to a cocktail, you were reaching for the crème de cacao. It comes in two varieties, white and dark, and is base liquor infused with chocolate, sometimes a hint of vanilla. It is not something that is the star of the show in a cocktail, more of a supporting actor to the other flavor that is going on. It was not until the explosion of the craft cocktail movement that the options for how to add that chocolate flavor grew.

Godiva Chocolate Liqueur is the most popular of the new wave of chocolate liqueurs. Creamy and thick, it is more reminiscent of Irish cream and holds a great deal of flavor. It comes in White Chocolate and Original Chocolate, depending on what you are in the mood for. One (very appropriate) cocktail you can make with the liqueur:

Aphrodisiac

2 oz. vodka (chocolate, if you prefer)
1 oz. espresso
1 oz. Godiva Chocolate Liqueur
1 oz. coffee liqueur

Chill a martini glass. Pour all of the ingredients into a mixing glass with ice, and shake it until it is foamy. Strain the ingredients into the chilled cocktail glass. You can add chocolate syrup inside of the glass as a decorative element, or rim the glass with cocoa powder.

While you are looking for good chocolate liquor to use, you may want to take a look in the vodka aisle. Since Absolut kicked off the flavored vodka party in 1986, there has been an explosion of flavored vodka. That explosion had not fully made it to chocolate, as there are very few pure chocolate vodkas on the market. Pinnacle has a Chocolate Chip and Chocolate Whip Cream flavors, but they are not true chocolate. For true chocolate, you have three options. If you are someone who is very particular about your vodka and the environment it comes from, 360 offers a Double Chocolate flavor. Three Olives makes some innovative flavors, but kept it simple and sweet for their chocolate vodka. Three Olives will also be the one that is easiest to find. It is a great brand. Van Gogh, while their Rich Dark Chocolate vodka has some great flavors and a darker color, it is harder to find in the stores. It is also the most expensive of the three. That chocolate martini you are making will benefit from any of these fine vodka selections, and either kick off or end the night in fine fashion.

Boxes of sweets are not the only way to being chocolate into the holiday. Beer, wine and cocktail lovers can also drink in some chocolaty goodness to celebrate being with a loved one. Belmont Party Supply can help you select a few beers to enjoy the evening with, and Arrow Wine has the full selection of chocolate infused liquors mentioned. They also have Piece of Cake’s Chocolate Cake liqueur, and chocolate infused whip cream for a garnish to your drinks. If you are looking to try chocolate in the way the ancient Mayans and Aztecs enjoyed it, Dogfish Head has it taken care of. Using flavors taken from samples discovered in 1200 year old pottery, Theobroma has a unique chocolate and chili flavor to it. It is very difficult to find, but if you can, it is a treat. There are plenty of great Valentine’s Day festivities for you to enjoy in the Dayton area, and a wide variety of ways to get your chocolate fix at any of them. Enjoy the day…and your chocolate!

What About Kabab?

February 7, 2013 By Dayton937 1 Comment

Tabbouleh at House of Kabab

Looking for a unique bite out? Tired of the same old, same old? The House of Kabab may be just be the solution! It is a casual, local eatery that is a change of pace from the norm, and a true Food Adventure. This mom and pop establishment is owned by a Lebanese family who has brought their menu of Mediterranean food to the Miami Valley. Located at 298 N. Main St. in Centerville, this restaurant has a menu with some personality. Also a great place to eat healthy, House of Kabab even has a decent selection of vegetarian options. There are many exotic choices, but don’t fear! The staff is very accommodating when explaining the menu and house specialties. Their recommendations are very helpful.

Lamb Shwarma, like a Lebanese Burrito

Through our various visits to House of Kabab, we have some “must eats” of our own. We have always enjoyed the Hoummos (as they spell it on the menu). Many of your are familiar with this popular appetizer paste made from chickpeas, lemon juice, herbs and olive oil. Served with pita triangles, it is the perfect taste bud awakening for the fresh meal to come. House of Kabab also serves Baba-Ghanoush, which is more than the nickname used in the movie “Wedding Crashers.” Baba-Ganoush is a puree of eggplant, garlic, and lemon juice and we would say an acquired taste. It is topped with olive oil and fresh herbs. Served cold, the flavor is bold with a slightly bitter finish. Try this if you are a true Food Adventurer.

Two more items that are fantastic choices at House of Kabab are the Lamb Shwarma and Chicken Shwarma. These are pita roll sandwiches stuffed with grilled meats. Think of them as Lebanese burritos. These tasty treats are also filled with lettuce, parsley, tomatoes, onion and creamy sauces. The Big Ragu will go on record saying the Chicken Shwarma is his favorite menu item at House of Kabab.

One of the healthy, fresh and terrific side dishes at House of Kabab is the Tabbouleh. This salad is made with finely chopped parsley, onions, and tomatoes. The mixture is combined with olive oil and mint. It is an explosion of flavor in your mouth and each bite releases a hint of lemon juice. Hungry Jax would recommend this as her favorite menu item. We really enjoyed this choice.

The Falafel Dinner

Looking for a vegetarian meal? Food Adventures would recommend the Falafel, served as a sandwich or a dinner. As some foodies know, falafel is a hush puppy like ball made from a mixture of chick peas and fava beans. Whether you order it as a sandwich, or as a dinner, the falafel is topped with an amazing creamy, garlic sauce.

One of the hidden gems on the menu is the Tilapia Dinner. This was a “special of the day” on a couple of our visits, so we took advantage. This dinner features filets of baked tilapia in creamy garlic sauce and each morsel is absolutely delicious. This dish is served with white, long grain rice sprinkled with aromatic Lebanese spices. Is your mouth watering yet? Do not forget about three dishes that are name sakes of the house. They are the Shisk Taouk, Lamb Meshwie and Beef Kafta. These dinners are served as skewers of meat and vegetables, or as we in Ohio call them, shish kabobs. The slightly differently named Shisk Taouk is the chicken skewer and the Lamb Meshwie is, of course, the lamb option. The skewered tubes of beef are called Kafta. You know you can’t go wrong eating skewers of meat and vegetable in a place called House of Kabab. Another menu highlight is the “Tastes of the Mediterranean Dinner for Two.” This meal is under $22 and features a tour of the menu, including shwarma, lamb meshwie, taouk, makanek (sausages), sojouk (spicy sausage), and kafta.

Tilapia Dinner served with hoummos, rice and salad

The restaurant also offers a dessert menu with some traditional American cake, mousse and cheesecake choices. The friendly server will present a dessert tray after your meal, so you can see the desserts up close. Looking for something a little different for dessert? Try the Black Forest Gateau. It is a chocolate cake filled with pineapple mousse. When is the last time you had some pineapple mousse? Topped with chocolate whip cream, the Black Forest Gateau tastes great, and is good for sharing.

As Food Adventurers, our niche has always been checking out those unique, family owned places. House of Kabab is another perfect fit. It is affordable, fresh and not your everyday, run of the mill menu. Give this quaint Centerville restaurant a try when you are in the mood for something new or different. Ask yourself, “What about Kabab?” Explore what the Mediterranean and Lebanese menu has to offer. It is more than just a cultural experience, it is simply good food !

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