Dayton Dining

Tale of Two Disalvo’s: Part 1 Mamma DiSalvo’s Ristorante

December 14, 2012 By Dayton937 Leave a Comment

This is the first of a two part story on the DiSalvo Family businesses in Kettering. This week we focus on Mamma DiSalvo’s Ristorante. In July 1979, Rinaldo “Papa” DiSalvo Sr. and his wife Elena “Mamma” DiSalvo opened up an Italian Restaurant at 1375 E. Stroop Rd., and the Miami Valley has never been the same since. Still going strong, you can see Mamma and Papa in the dining area from time to time greeting customers. Their sons Nick and Bobby DiSalvo mostly manage the restaurant today. What is the secret of their success? Good, homemade Italian food and friendly service where you feel like family.

When you walk into Mamma DiSalvo’s Ristorante, you notice the small bar area and a cozy dining room. The aroma from the bustling kitchen is an appetizer in itself. This place fills up during peak times, so you may want to put your name in at the host desk and grab a drink at the bar while you wait for a table. They have a decent wine selection, and of course Italian beers like Peroni. The Big Ragu’s favorite, Moretti beer. Sometimes he even goes 70’s old school sometimes with Lambrusco.

There is so much to love about this true “Mom and Pop” place. The atmosphere makes you feel like you are on an Italian movie set in New York City. Casual, yet romantic, it is what an Italian Restaurant should be. The hosts, wait staff and family always greet you with with a happy disposition and unique personality. After you are seated, we suggest that you order an appetizer, because homemade Italian entrees take a while to prepare. Be patient, masterpieces take some time, and it is worth the wait for this Food Adventure.

Two of our favorite appetizers at Mamma DiSalvo’s are the fried calamari, and the antipasti plate which is a variety of cold cut meats, imported cheeses and peppers. You can’t go wrong here. A little known secret is that Mamma DiSalvos has some fantastic pizzas made with homemade dough. We like to mix it up once in a while by grabbing a pie once in a while instead of an Italian Dinner. Speaking of dinner, before each meal you are served a salad and these wonderful buttery bread loaves sprinkled with garlic powder. We warn you, the bread is beyond addicting. As for the salad, please trust us and get the house dressing which is a tangy mix of vinegar and oil, and served with shaved Parmesan cheese on top. It is a fantastic lead-in to the main course. As for any other dressings, fawghettabouit stick with the house.

Lemoncello

We have made many trips to this Italian paradise and have some favorites. Three favorite Food Adventure dishes: Linguini with Buttery Garlic Sauce and Mushrooms, Veal Marsala, or their Chicken Parmesan. All of these dishes feature sauces from scratch and pasta from scratch. The linguini and veal have lighter sauces, but the huge Chicken Parmesan dish guarantees a take home box.

The Big Ragu’s favorite entrees are the manicotti or the homemade gnocchi (pronounced ‘nyah-kee’) which is a potato dumpling pasta served with marinara sauce. He is also partial to the monstrous Panzarotti, which is a giant calzone stuffed with meatballs, pepperoni, mushrooms, onions, sauce and cheese.

If you can manage after all of this good food, you have to take advantage of their desserts. Go light with a Lemoncello served in a flute glass. It is the perfect mix of sweet, tart and decorated with touches of whipped cream. Desserts that the Big Ragu enjoys are the cannoli and the tiramisu all of which can be enjoyed with cappuccino.

Mamma DiSalvo’s is not a restaurant it is an experience, wait… it is a true Italian Food Adventure ! Through years of hard work they have built a great reputation and now, when you think of Italian spots in Dayton, you think of Mamma DiSalvo’s. Visit them online for daily specials and menu details at www.mammadisalvo.com. If you have not tried this Dayton original, you are missing a gourmet experience. Stop in to the restaurant and EAT, or as they say “Mangia! Mangia!”

Look for Part 2 of the story next week…

Make sure you browse through the many incredible pictures in the gallery below from our various Food Adventures to Mamma DiSalvo’s. “Like” Food Adventures on Facebook by clicking HERE.

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Do You Have What It Takes To Be A “Chopped” Champion?

December 11, 2012 By Lisa Grigsby Leave a Comment

Springboro’s Cook’sWares has just announced they will be hosting a ‘Chopped Challenge‘ this winter, sponsored by Wüsthof Knives. Starting on Saturday afternoon, Jan 26th chefs will compete in a 3 course cook off, preparing an entire meal from a basket of provided ingredients.

Each cook will have access to 4 burners and 1 oven, and they will share the grill. Winners will move on to a second round on February 2nd and winners of that round will move into the finals to be held on Feb 16th. According to Joe Westvall the culinary school director, winners of each round (2) will get a Wusthof meat cleaver personally signed by Harald Wusthof, 7th generation head of Wusthof International. The Grand Prize winner will get a 7 piece Wusthof set also personally signed by Harald Wusthof.

If you think you have what it takes, you can register by calling 937-748-4540. Or perhaps you’d rather sit the judges seat. As ajudge, you will sample all the courses from each chef and vote to determine the winner.

Judging criteria will be provided. Recipes will be made available to you a few days after the class. Judges – register as you would for any class: by phone, on-line, or in person. Each event is limited to 12 judges and it will cost you $40 each to weigh in your vote.

Cooks’ Wares is located at 756 North Main Street in Springboro, just a few doors down from Dorothy Lane Market at Settlers Walk. The Springbooro location has been open for 10 years and besides offering cooking classes, they sell a full array of cooking tools, bakeware, small appliances and cookbooks.

Chappy’s to host 12.12.12 Epic Event

December 10, 2012 By Lisa Grigsby Leave a Comment

Chappy’s Tap Room and Grille will open at 11:30am this Wed, Dec 12th to celebrate the tapping of a keg of Stone Vertical Epic 12.12.12, the last one in the series at 12:12pm. They will be serving lunch and offering happy hour until 6pm.

According to a news release, “Stone 12.12.12 Vertical Epic Ale was brewed with a Belgian yeast strain and features cinnamon, allspice, nutmeg, rosehips, sweet orange peel, and a dash of clove. Spices and banana notes are prominently featured in the taste. As it warms, notes of caramel, dark toffee and molasses assert themselves. Overall, the dark beer provides a pleasant juxtaposition of roasted malts, hops and spice layers.”

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Besides 12.12.12, Chappy’s will also have all the Vertical Epics from 2003 through 2011. 11.11.11, 10.10.10, 09.09.09 will be available in draught starting at noon, as well as 08.08.08, 07.07.07and 06.06.06 in bottles (they will sell glasses so more people can have them) and then at 3:03pm we will tap a 1/6th barrrel of 03.03.03 and at 4:04pm we will tap a 1/6th barrel of 04.04.04 and finally at 5:05pm we will tap a 1/6th barrel of 05.05.05. There will also be a raffle for a 3.5 liter bottle of 12.12.12 benefiting the Catholic Social Services Food Bank . This very rare opportunity to try almost all of the ales in the Vertical Epic series and would not be possible without support from Cavalier Distributing and local beer guru Aaron Spoores.

Food Adventures Visits Mikesells Potato Chip Plant + CONTEST*

December 6, 2012 By Dayton937 5 Comments

Who wants a case of your favorite hometown potato chip, Mikesells ? Then check out this story and comment below on why you love Mikesells Potato Chips! One lucky fan will be chosen at random, GOOD LUCK !

Dayton’s Mikesells Potato Chips are a true local original. Started in 1910 by DW Mikesell who delivered his potato chips by bike. The Wright Brothers bicycle shop even repaired his bike so he could stay in business. Over 100 years later, Mikesells has been the longest continually operating Potato Chip company in the United States. Mikesells is cemented deep in family owned tradition. Four generations of the Mikesell family have worked for the organization. They have various old photos and antiques in the board room as a constant reminder of where they came from and the hard work it took to get there. Now, in 2012 they will sell over 12 million bags of potato chips in the United States. Chip lovers eat their products in Ohio, Indiana, Kentucky, Illinois and more. The “Good n Hot” flavored chips have a cult following in the Miami Valley, but the number one seller remains regular Groovy chips. You may also know they produce pretzels, pork rinds, corn chips, dips and the ever original puffcorn delights. Over 72 products in various sizes and flavors make up the Mikesell’s family of snack foods.

Mikesells is always evolving and this year is no exception. They have recently implemented a new packaging look and a new logo. Be on the lookout for these bags, many which are already in area stores. The look of the brand has changed but the beloved flavors have not been touched. Customers can expect the same taste they know and love.

However, Mikesells released two new flavors in June 2012:

Sweet Chili and Sour Cream: It has a kick of spice, a swirl of sweetness and a touch of sour cream all nestled in a Groovy-style chip.

Tuscan Spice: A unique flavor with a splash of olive oil, a burst of sun-dried tomato and a hint of rosemary and herbs with 30% less fat than regular chips.

Being lifelong residents of the Miami Valley, The Food Adventure Crew have eaten a few Mikesells Potato Chips in our time. We love them. So, when invited for an exclusive tour the potato chip facility with DW Mikesell’s great grandson, Luke Mapp, we jumped at the chance. What followed was a once in a lifetime Food Adventure to see how a Dayton icon gets its product to the masses.

We toured practically every inch of the state-of-the-art facility on Leo Street in Dayton. We also harassed more than 130 employees. We experienced a truly customized and incredible operation. The process starts with, of course, potatoes. An 18 wheeler semi-truck literally pulls into the plant and tilts the load onto a conveyor belt and the process begins. Each year, 20 million pounds of potatoes are processed through these production lines.

The potatoes are washed and sliced, and then are either cooked in small batches for the “kettle cooked” brands, or in larger quantities for their “regular” chips. The automated process is supervised and manipulated by workers who ensure the great product that Daytonians love. The slicer is an amazing piece of machinery that looks like a huge garbage disposal. It is able to slice 400 pounds of chips in just three minutes.

The chips are then sent through another wash and lead into the deep fryers. Custom machinery tosses the chips in hot oil so they wont stick together. The deep fryers are gigantic and as big as a small house. The chips are then led by conveyor belt through various canals and where they are salted if needed, flavored if it is a seasoned chip. The product is then weighed sorted into various packages. The sight is indescribable and Luke Mapp explained the process every step of the way. After the products are bagged, they are inspected and placed in cases. There is even a quality control lab where the chemical disposition of the chips are analyzed to ensure consistency. One of the highlights was when we sampled some fresh reduced fat potato chips right off the assembly line. It was the best potato chip we had ever eaten.

Talk about Green? Mikesell’s were Green before Green was cool. They recycle almost everything and have various steps in their production that re-use boxes and transporting materials. Truly an environmentally conscious company. They recycle 130,000 shipping boxes annually. They also donate 208,000 pounds of potato by-product each year to local farmers for animal feed. Mikesells also recovers 52,000 pounds of starch annually that is sold to paper mills.

During the tour, The Food Adventures Crew felt proud to be Daytonians and were blown away by the quality product and welcoming atmosphere. The facility and the process were simply incredible. They produce 4,000 pounds of potato chips in one hour and typically 6,500 cases of potato chips are produced in an 8 hour shift. We are told it takes about 10 minutes to create the average Mikesell’s potato chip from start to finish. So much perfection in so little time. Also, to guarantee freshness, Mikesell’s strives to distribute its products to local retailers in 24 hours or less.

If you have not tried the new flavors of Tuscan Spice and Sweet Chili & Sour Cream, you are missing some fantastic snacks. Make sure you get your hands on some! Make sure you check out the gallery below for an exclusive behind the scenes look at Mikesells.

Also, fellow Daytonians, next time you celebrate with family or friends, grab some Mikesells Potato Chips to make the party right. Buy local for freshness, and that unbeatable taste that has been a Dayton tradition for generations.

Special thank you to Director of Marketing Luke, Amy, and Dan for setting up the tour and the coolest Food Adventure we have ever had. We are grateful!

Want to be grateful too? Register below and get a chance to win a case of MIKESELLS POTATO CHIPS – winner will be chosen at random![form 55 “DMM Contest Entry – Generic”]

Visit Food Adventures on FACEBOOK and “like” us by clicking HERE !

CONTEST CLOSED

Congratulations to our winner: Alma Sove!

WSU goes back to the Middle Ages with its Annual Madigral Dinner

December 6, 2012 By Dayton Most Metro Leave a Comment

Bill Rickert – “Lord of the Manor”

Wright State University’s Student Union Apollo Room will once again be transformed into an English manor of the Renaissance era for the 30th annual Madrigal Dinner from Thursday, Dec. 13, through Sunday, Dec. 16.

The Madrigal Dinner invites attendees to step back into a holiday celebration as it would have happened in the Middle Ages.

The evening begins with a reception featuring eggnog and wassail, a traditional hot holiday drink.

After the reception, guests will be summoned to the table by a fanfare and view the procession of the lords and ladies accompanied by the Wright State Chamber Singers.

Dinner will follow the procession of the boar’s head, an ancient yuletide custom. Guests will enjoy a medieval feast of stuffed turkey breast, beef and leek pie, plum pudding and many other delicious dishes.

Entertainment will be provided by lords and ladies, roving musicians, marionettes, singers, dancers and a court jester—all in full Renaissance attire.

Once again, Bill Rickert will preside at the head table as “Lord of the Manor.”

“I haven’t missed a night in the last 28 years,” said Rickert, a recently retired associate provost and professor emeritus of communication. “It seems each one is better than the last.”

Jim McCutcheon

Music will be directed by Drew Collins, assistant professor of music, and performed by the Wright State University Chamber Singers. Dancers and bearers are members of the Tudor Rose Dance Company, a group dedicated to recreating the Middle Ages and the Renaissance. The early music ensemble Wind in the Woods will also perform.

“It’s always a wonderful time for the performers and the audience,” said Artistic Director Hank Dahlman, a Wright State professor of music and director of choral studies. “Everyone has fun and looks forward to returning each year.”

The Madrigal Dinner, a Wright State tradition since 1983, is presented by the Student Union and Department of Music.

Tickets are $50, $40 and $35 and can be purchased at the Wright State Student Union Box Office or at (937) 775-5544.

“For me, the Madrigal Dinner is both the start and the highlight of the Christmas season,” said Rickert.

Visit http://www.wright.edu/events/madrigal for more details.

(By Cory MacPherson, originally posted on the Wright State University Newsroom page)

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Grand Opening for World Bar-B-Que

December 6, 2012 By Lisa Grigsby Leave a Comment

The building that was for years known as the Old Hickory at 4029 North Main Street has been recreated into the home of World Bar-B-Que. Owner Nathaniel Campbell says, this isn’t your grandmother’s restaurant any longer and is proud to offer amazing barbeque from all around the world. You can enjoy St Louis style pork ribs- cooked low and slow for up to 6 hours, creating fall off the bone ribs, with a dark bark on the outside, and a pink smoke ring inside or perhaps you’d prefer Texas beef ribs, beef brisket, Carolina smoked pork or southern smoked chicken. They even offer a meatless option of smoked tofu topped with BBQ Sauce over a bed of black beans and rice. Sandwiches on the menu include an authentic Cuban, several reubens and BBQ options and a choice of catfish or shrimp Po’Boys. The homemade sides menu boasts traditional items like potato salad, cole slaw, mac & cheese as well as fried cabbage, souther fried potatoes and BB!Q chips. The dessert menu offers ice cream as well as fruit empanada’s and smoked plantains.

The eatery will be open Thursday – Sat nights from 5pm to midnight and will feature a small stage with live shows, an open mic night and karaoke, too. Happy hour from 5-9pm will feature $2 drafts and $3 margaritas. They also believe in supporting the community and have set aside one day a week for a “World Invasion”. Each week they will choose a group or charity and allow that organization to ‘invade’ the restaurant. The group would invite all of their supporters to come join then for the ‘invasion’ and a portion of the nights sales will be donated to them.

As part of their grand opening promotion they will be supporting WDTN’s Food For Friends campaign. ON Thursday, Dec. 6th bring in a non-perishable food item for and receive a one dollar discount on an appetizer.

If you go check them out, leave us a comment below and let us know what you think!

DaytonDinings 12 Days of Giving

December 3, 2012 By Lisa Grigsby Leave a Comment

It’s the holiday season and everyone likes to get an unexpected gift, so DaytonDining has launched 12 Days of Giving! Using our facebook page, we’ll be promoting a different local eatery each weekday for the next couple of weeks. One of our lucky facebook fans that shares our Giving image will win a gift certificate to a Dayton area restaurant. Kicking off the promotion, Kettering’s Hawthorn Grill has a $25 gift certificate up for grabs. To find out who else we’ll be featuring, just check our facebook page day!

This is our gift back to the community, and we hope you’ll help thank our local restaurants with your patronage during the holiday season and don’t forget that restaurant gift certificates are easy gift giving! Happy Holidays from all of us at Dayton Dining!

So You Want to Bar Tend…

December 2, 2012 By Brian Petro 1 Comment

Perhaps you will be making many of these…

Bartending has a fog of grandeur around it. We lean against the bar polishing glasses, we are in touch with deeper wisdom than many mortals, and we know the ins and outs of every drink known to man. In the middle of the chaotic bar scene you are used to, we are the men and women who navigate through it all with ease and confidence, remembering drink orders of most of the patrons. That is why we always get one or two numbers a night from the people in the bar. I hear more than once or twice a week how nice it must be to be a bartender, and how they would love to do what I do.

Bartending is a tough gig. The hours are long, there is quite a bit of very physical work involved (kegs and cases of beer are incredibly heavy), and the pay is always uncertain. Being on top of your game means doing what people in other professions do: reading the trades and books, searching the internet for the edges of the trends, and trying to stay one step ahead of what your customers might be demanding. You get to deal with very drunk people, sometimes demanding people, and of course cleaning up after a great party every night.

There are good and bad things about every job. The first time I went behind the bar, I knew it was something I was going to love doing. It was comfortable, like a well worn t-shirt. It is not something for everyone. If you are looking to eventually work your way into becoming a bartender, here are a few things you want to consider:

Pick your spot. It is interesting to note that not all places offer the same sort of bartending. Jokers and the Funny Bone work on the premise of speed. We had a limited amount of time, and we wanted to make the best cocktails at the fastest pace. That leaves many cocktails with muddling out. Or making cocktails with fresh squeezed ingredients. However, there are places around town where they can take their time to squeeze oranges for each drink, and delicately muddle the mint in a mojito. They may even make their own liquor infusions. On the other end, some bartending jobs are little more than pulling draughts, pouring shots, and opening cans. Look for the type of bartending you want to do, and try to get in a place that offers it.
Prepare for a long apprenticeship. I started bartending at Jokers Comedy Café in 2005. I started working at Jokers in 2002. I do not know of any bartenders that walked in and right away got the job unless they had some experience. And not classroom experience; real world behind-the-bar experience. To become a bartender, you are going to have to take some time lurking in the shadows at the place you want to bartend at. Maybe as a bar back. Maybe as a server. Just get in somehow, and let the manager know you want to be a bartender. It may be a long time, but you might actually get back there. Then there will be a period of working the Tuesday dinner shifts, the Sunday brunch shifts, or other less than desirable bartending periods. Once make it through all of this, it makes it easier to get bartending jobs at other places.
Everyday you’re hustling. There is a hierarchy in the serving industry, and bartenders are on the top of it. There are usually very few of them compared to other positions in the restaurant, and they are picked from the best servers and workers. They are given the most autonomy out of any position, and it is not by shirking shifts and needing to be prodded to do their job at every turn. Why? They are in charge of one of the most precious commodities a bar has: the liquor. The management has to trust you with such a vital and expensive part of their business. You have to show them that you are that person they can trust.
Study the menu. See the type of drinks they offer, and the types of drinks people are ordering. I have made hundreds, possibly thousands, of Mai Tais and Blue Kazoos (.75 oz. blue curacao, .75 oz. Bacardi 151 rum, and lemon lime soda, served in a highball glass). I could count the number of Rob Roys or Rusty Nails I have made on my fingers. This gives you a chance to start learning the popular drinks and how to make them.
…or opening quite a few of these.
Learn your trade. What is the difference between cognac and brandy? What craft beers are starting to become popular? Who is Jerry Thomas? Or Gary Regan? These are things you want to start learning as you are waiting to become a bartender. Go to tastings like the Century has for whiskey, the Trolley Stop has for beer, and various places around the area have for wine. Read books. Check out magazines. Surf the web. Absorb everything you can, and use it. Your customers will thank you for it. Hopefully with money.
Weekends? Holidays? Most people see weekends and holidays as a time to relax and spend time with family and friends. While they are winding down, you have to be winding up. Weekends are when you make your money. Friday and Saturday night are the prime shifts, when all the real money making occurs. Though, you have probably learned all this through the apprenticeship phase. Or just by looking around when you are out on Friday and Saturday while waiting for a table. It could cause some friction with family and friends when you tell them you really cannot make it for the big Saturday graduation party because you have to, you know, pay rent. It becomes a trade off you have to be willing to accept.
Love thy customer. The other side of your bar has people on it. They are not the enemy, they are not walking ATMs, they are not trying to make you have a bad night. They just want a drink, even if that drink is something that makes your bartender soul cringe (chocolate martini with Tanquery, anyone?). They want to celebrate their birthday, have fun on their date, or commiserate a bad day with friends. Your rough night behind the bar, broken glass in the ice, or bartender that did not show up is not their concern. Always smile. Chat with them, ask them about their day, and enjoy their company. Being a great bartender is more than just knowing how to make a good cocktail; it is knowing how to help a few hundred people a night a really good time.

I am a huge fan of working behind the bar, making cocktails for people, and seeing all of them enjoying their night. When I do complain about the bad tipper or the overly needy customer, I remember that they are in the minority, and ninety five percent of the people I deal with are incredible, fun, and are looking to enjoy their night. If after reading all of this, you still are looking to bet back there and make the best damn drinks in Dayton, good luck. I hope you make it. If anyone else has some tips, or wants to share their story about getting into bartending, we would love to hear it. Cheers!

Food Adventure with Mz Pickles Sandwich Shop

November 29, 2012 By Dayton937 Leave a Comment

We love visiting Mom and Pop establishments. In this case, just a mom establishment, Mz Pickles Sandwich Shop to be exact. She owns a small sandwich shop located at 17 South Main Street in downtown Miamisburg and has been open since 2011. It is a great place to get a quick bite and the menu is reasonably priced. Who doesn’t love a gourmet sandwich menu with everything under 10 dollars?

Mz. Pickles menu consists of specialty hot dogs, panini pressed sandwiches, soups, salads and of course, pickles. Even the hot dogs are grilled on the panini press for a unique taste. Sandwiches may be ordered hot or cold, with your choice of toppings. Sandwich sizes are half, whole or huge and all come with a side pickle spear. Hungry Jax recommends the turkey panini sub and their homemade chili. The Big Ragu’s favorites are the pizza sub and the slaw dog.

Options for dessert include homemade gourmet brownies and fresh Otis Spunkmeyer cookies. One such cookie offering is a “stuffed” cookie, which is a chocolate chip cookie with an Oreo inside. The cookie looks like a mini flying saucer, and tastes really good. Definitely a fun dessert invention that we have never seen before.

Mz. Pickles is a deli with personality. Orders may be placed “to go”, or patrons may use the quaint dining room that is decorated with nostalgic items and vinyl album covers. Put simply, this place is good food made by a friendly owner who cares about what she is serving. Mz. Pickles is a warm and inviting atmosphere for a Food Adventure. The Big Ragu doesn’t think you will be disappointed by this locally owned eatery or the charm. If you are in downtown Miamisburg, “pressed” and “in a pickle” about where to eat, now you know where to go.

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

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A December Most Merry

November 27, 2012 By Brian Petro Leave a Comment

I’ll have to find something to wear! And drink!

The holiday season is here! The shopping for just the right gift. The endless crowds blocking your path. Writing Christmas cards. Getting your travel plans ready to go. Yes, the holidays are here, and from Thanksgiving to January 2nd, people all over the city are going to be in a more festive holiday spirit. And with that festive spirit comes parties. Lots and lots of parties. Now, either you are going to be planning the parties, or attending the parties. If you are attending, bringing a nice bottle of wine or liquor, maybe a covered dish, is all that is expected of you. But if you are hosting, there are quite a few other things you need to consider. While food may be tops on your mind, let’s not forget what people do while they are eating; sipping cocktails or glasses of wine and telling stories. And why not have some great stories about the party you threw this year, and looking forward to your next one.

How do you prepare for a party from a beverage point of view? Have no worries, this is our gift to you. There are plenty of things to consider:

1. Set up some expectations for the party. Is it BYOB? Will you be providing beer and wine? If people come in knowing a little bit about what to expect, they can be prepared to enjoy what you have to offer, or add a few items of their own.

2. How many guests? This is the biggest thing you need to consider. This will help set up all of the other items you need to get ready rather nicely. Knowing a head count, even an approximate one, will help you buy the proper quantities of liquor, beer, wine, and mixers you are going to need for the party. When you go out any buy supplies, you always want to buy for a few more guests than you think you will have. You never know when someone is going to bring a friend, maybe three.

3. What type of guests? If this is a family affair, you need to make sure you have a wide range of beverages, and not all of them should be alcoholic. Having soda, juices, and water is a good idea for any party, but you should make sure you increase the amount you buy when the kids are over. You may even consider making a few special mocktails for them, so they are not limited to just sodas. That may also involve buying a few special syrups, which are easiest to find in any place they sell coffee or coffee supplies. Da Vinci has an excellent collection of syrups.

This party is going to be GOOD.

4. What do they like to drink? There are plenty of charts out there that will tell you how much liquor to buy when you are throwing a party. And they all give an excellent idea of how much is a good amount. What many do not tell you is that you also need cater it to the people that are coming over. If my family comes down to visit me from Cleveland, I make sure I have a bottle of Jim Beam and a bottle of Buckeye Vodka handy. I also make sure there is a six pack of quality beer in the house. Having a great deal of any particular type of beverage that no one likes, or that is not part of another cocktail, is a bad idea. You are not going to need nearly as much gin and tequila as you will need rum, vodka and wines.

5. Plan your bar. There are plenty of ways you could get your bar ready. You could go for the basics, and only provide beer and wine for your guests, and invite them to bring any special liquor that they may want to enjoy. You could create a theme, and have drinks that all relate to that specific theme. Christmas cocktails? Chocolate, peppermint, and gingerbread cocktails, a bowl of eggnog…you have all the ingredients for a good time. You can also be very ambitious, and shoot for a full bar (see the link to the chart above). No matter what sort of bar you have planned, don’t forget the proper mixers and garnishes, and make sure you have plenty of them. The one thing you do not want to run out of is the main attraction. Even if you are expecting people to bring their own, you want a good selection of juices and sodas for them to mix their drinks with, as well as plenty of ice to keep it all cool.

6. Have a cocktail ready to go. Making something simple and pre-mixed to offer guests as they come in is a great idea to get something in their hand and make them feel welcomed. You can do a punch, so people can serve themselves while you are still welcoming guests. You can also have a simple bar set up that people can help themselves at; single liquor and a mixer or liquors on the rocks. If you plan on bar tending for the night (or have someone to bar tend for you), you can have a simple drink menu available for people to choose from.

Take care of your guests through the whole night.

7. Keep an eye on your guests. People will hit the bar pretty hard when they first get there. Most guests will have a couple drinks in the first hour or so, then one drink per hour after that during the party. You are going to want to spend the first couple hours making sure that the bar stays well stocked with beer, wine, liquor, mixers, and ice. Towards the end of the night, you are going to want to make sure that your guests are not drunk. Talk with them before they go, to make sure their words are not slurring and they have the ability to focus. Hand them something to see how they reach for it. Is it a strong, direct grab or is it wavering, like the person is trying to find it? If they start getting loud or out of control during the party, make sure you somehow cut them off. It is not comfortable, and it is best that you enlist the help of other guests to make sure their drinking is reduced. And if they are drunk, make sure they are not driving home, or you can get them a ride. Having guest bedrooms is ideal, but you can also call a taxi service.

There are plenty of other things to consider, but from a cocktail standpoint, these are the important ones. Parties are events that make memories, and you want the memories from your party to be warm ones. May all of your parties be complete successes! Cheers!

Editors Note: This story was originally run on Dec 2, 2011, but we felt it deserved a rerun!

A Reason To Dine on Wed, Nov 28th

November 27, 2012 By Dayton Most Metro Leave a Comment

Eight local restaurants are coming together this Wednesday, November 28, 2012 to offer Daytonians a unique dining experience in order to help raise critical funds and awareness for HIV/AIDS in honor of World AIDS Day.

Each participating eatery will donate a portion of their proceeds to AIDS Resource Center Ohio to support direct services for those living with HIV/AIDS and to provide education and testing to stop the spread of HIV. Originally launched in 2009 in Columbus, A Reason to Dine has been a great collaboration with local restaurants who support the work and mission of AIDS Resource Center Ohio and has offered Ohioans an opportunity to dine out at local restaurants to help lead the fight against HIV/AIDS.

Supporters can become a Dining Ambassador for A Reason to Dine. Dining Ambassadors sign up and commit to bringing a group to one of the participating restaurants. By posting a photo of their group at the restaurant that night on the A Reason to Dine Facebook page, they will be entered to win $150 dining package.

For more information, go to www.arcohio.org/areasontodine.

About AIDS Resource Center Ohio

The mission of ARC Ohio is to lead the fight against HIV/AIDS through awareness, advocacy, and care. We are a client-focused, community-based provider of specialized HIV prevention, testing, care, advocacy and support services providing direct assistance in 62 of the 88 Ohio counties and education and advocacy work statewide. With offices in Athens, Chillicothe, Cleveland, Columbus, Dayton, Lima, Mansfield, Newark, and Toledo, ARC Ohio is the largest AIDS services organization in the state.

About World AIDS Day

World AIDS Day is held on 1 December each year and is an opportunity for people worldwide to unite in the fight against HIV, show their support for people living with HIV and to commemorate people who have died. World AIDS Day was the first ever global health day and the first one was held in 1988.

Coats For Cupcakes

November 27, 2012 By Dayton Most Metro Leave a Comment

Your gently used winter coats can be exchanged for cupcakes at Shroyer Road cupcakery Moore Desserts Please. Starting today and running through Saturday, December 1st, the bakery will be giving those who donate their lightly used, clean coats one free cupcake. Donated coats will go to St. Vincent de Paul’s Gateway Shelter for Women & Families. The Dayton shelter sees up to 350 people on any given night, one out of five whom are children.

“We love giving back having a chance to say thanks,” said Brittany Moore, the store’s owner. “The best part is we have the opportunity to help people by simply doing what we do everyday, and that’s baking cupcakes.”

Moore Dessert Please, located at 1003 Shroyer Road is open Tuesday-Friday from 11 am to 6 pm and on Saturdays from 11 am to 4 pm.

Dublin Pub to Host Glenlevit Scotch Tasting

November 25, 2012 By Lisa Grigsby Leave a Comment

The Dublin Pub will be hosting a Scotch Tasting with special guest, Chris Williamson, from the Chivas Brothers Distillery on Tues, Dec 4th starting at 6:30pm. Chris was awarded the Chivas Masters award by Pernod Ricard, which is a highly sought after qualification recognized worldwide and only select individuals are able to achieve this accolade each year.

Additionally, this is the coming out party, and homecoming, for our new Head Chef, Tony Balsamo. Chef Tony, you may remember, was the original Head Chef of The Dublin Pub from opening night in 1998. He left in 2005, and went out to grow his expertise and management styles (just as the pub has done) during the past 7 years, and now the two have matured perfectly like a great Scotch, are back together destined for greatness. Chef Tony has prepared an excellent array of appetizers to compliment the seven scotches we will be tasting.

The 7 Scotches: Glenlivet Single Malt 12, Glenlivet 18, Glenlivet 21, Glenlivet french Oak 15, Glenlivet Nadurra 16, Chivas, and Chivas Regal 18

Food: Scotch Egg (Hard boiled egg wrapped in seasoned sausage, breaded & fried), Smoked Salmon Twist wrapped in puff pastry and creme fresh, a traditional meat pie, and a Scottish shortbread dipped in dark chocolate to end the day.

Cost: $40, and tickets are on sale now at Dublin Pub, located on the corner of Wayne and Fifth Avenues in the Oregon District. Expect door prizes and giveaways as well.

Short, Dark, and Strong – National Espresso Day

November 23, 2012 By Brian Petro Leave a Comment

A traditional cup of espresso.

Europe is a culture always on the move. In the 1600’s, coffee was introduced to Europe, allowing people to stay up longer to get more done. After it was given the blessing of Pope Clement VIII, it spread like wildfire through the continent, allowing people to stay up longer, be sharper, and get even more done. It overtook beer as a breakfast drink in New York by the 1670’s, and just kept getting more and more popular. Things moved really fast for coffee. The only thing that was not moving fast for coffee was how it was made. There were some innovations, like the French press and the vacuum pot, but they could only make small quantities, taking upwards of ten minutes to make two cups. People had factories to build and continents to conquer, so there was a constant search to speed up the process. It was not until the beginning of the 20^th century, in the explosion of the Industrial Age, that coffee was put on the fast track.

Luigi Bezzera was one of the many people looking for a better way to get a cup of coffee. He created a machine that used steam power to force hot water at a high rate of speed through the coffee grinds, pulling out all of the best aspects of the coffee and doing it rapidly. It took the five minute long process of making coffee down to thirty seconds and the product tasted delicious. A machine to brew coffee for the masses was created in 1884 by Angelo Moriondo, but each cup was not created for individuals. Bezzera’s made a cup of coffee expressly and quickly for each individual. The patent was eventually bought by Desiderio Pavoni and then the machine mass produced, which helped to spread the popularity of this coffee concentrate, referred to as “espresso” (“fast” or “expressed” in Italian), throughout Italy. Eventually it conquered the European continent and went anywhere Italians travelled to. It was not just the speed at which espresso was made that boosted its popularity in Italy; if you wanted to sit down to drink your coffee, you paid an extra fee. Enjoying your coffee standing up made it a little cheaper, so you wanted to drink it a little faster. The espresso machine has gone through many refinements since it was first created. A piston pump was eventually added to force water through the coffee without depending on the boiler. This removed some of the burnt flavor from the espresso, since the water being forced through the grounds could be done at a cooler temperature. This was eventually replaced by an electric pump, which has created the modern espresso machine.

The traditional espresso machine. A big machine for a little drink…

Espresso has a rich, deep flavor to it, much like you would expect when you compress an eight ounce cup of coffee into two ounces. The cup of coffee, however, has more caffeine per serving. Espresso does not have a specific roast required, so you can make a dark or light roast coffee into an espresso. The beans are typically ground very fine; since the water is being forced through at a high rate of speed and you want to get the most flavor out of it. Espresso is also the foundation for a whole industry of beverages. American soldiers started to drink it while they were stationed in Europe during World War II, but added hot water to it do dilute the strong flavor, creating the Americano. Cappuccinos and lattes became popular because of the uniqueness of the foam on top of the cappuccino, and the American tradition of adding cream or milk to their coffee. If you want to add a little chocolate flavor to the mix, you can have a Mocha (also the name of the area coffee was rumored to be discovered). Most coffee chains also offer the ability to add espresso to a standard cup of coffee for a little extra kick, a red eye being one shot, and a black eye being two shots. The deep coffee flavor of espresso has also jumped into the world of cocktails as well.

When people think coffee flavor and liquor, Kahlua is what people reach for. It has been the go to coffee flavoring for drinks for decades. As the flavored vodka boom expanded, there were two companies in the early days that created enduring espresso vodkas: Three Olives Triple Shot Espresso and Van Gogh Double and Single Espresso. Sminoff also has jumped into the mix with their Dark Roasted Espresso vodka, which also steps in with a 100 proof punch. Of course, if you want to make your own espresso vodka, there are simple ways to do that as well (via Bex Huff).

Equipment:

Coarse ground espresso beans
A 4 cup French Press for making coffee
Good vodka (I will always recommend Buckeye)
A funnel
A glass bottle

Process:

Put a ½ cup of the espresso beans in the press.
Add three cups of vodka to the press.
Allow the mixture to sit for about fifteen minutes.
Press down the plunger to strain out the coffee grounds from the vodka.
Pour into the glass bottle for storage.

Now that you have a good, solid espresso vodka (store bought or homemade), here is the most popular recipe used for espresso vodka, the espresso martini.

Espresso Martini 1

1 oz. cold espresso
1.5 oz. vodka
.75 oz. coffee liqueur
.5 oz. white cream de cocoa

Pour the ingredients into a mixing glass over ice. Shake vigorously, and pour into a chilled martini glass. If you want to make it extra fancy, you can rim the glass with powdered chocolate.

Espresso Martini 2

1.5 oz. espresso vodka
1 oz. vanilla vodka or vanilla liqueur (Dr. McGillicuddy makes a fine one.)
1 oz. white cream de cocoa

Pour the ingredients into a mixing glass over ice. Shake vigorously, and pour into a chilled martini glass. If you want to make it extra fancy, you can rim the glass with powdered chocolate.

Espresso’s richness, versatility, and speed of making it has helped it become a staple to the coffee culture that has developed in the United States. It simmered as a novelty until chains like Starbucks helped it to cover the nation with its deep flavor and versatility. Our culture is not going to be moving any slower in the near future, so our need for a quick pick me will continue for a long time. However, we have found other ways to relax with this densely caffeinated drink. Where is the best place to hit before work to get a little espresso pick me up, or the best place to wind down with an espresso cocktail, in Dayton? Let us know in the comments! And however you enjoy your shot of joy to the mind, have a happy National Espresso Day! Cheers!

Restaurants Wrap Gift Cards With Incentives

November 23, 2012 By Lisa Grigsby 1 Comment

Restaurants are hosting the biggest crowds they’re likely to see all year, as holiday shoppers stop for much-needed sustenance and companies treat their employees and clients to festive Christmas parties. For many of you that will be the perfect occasion to do some holiday shopping. Gift cards giving is on the rise and many eateries are upping the ante with bonus deal and free meals for the buyers.

To help you take advantage of the bonus deals that restaurants are offering here’s o012 roundup of gift card specials for the holidays:

Applebee’s buy a $50 gift card online and get a $10 bonus card. More details on the website.

Ben and Jerry’s buy a $10 gift card and get a free scoop of ice cream. More details on their website.

Bonefish Grill buy a $100 gift card and get a $20 bonus card. You can order online or instore. You will also be entered into a contest to win $5,000 when you order. More details and an order form on the Bonefish website.

Bravo Cucina and Brio Tuscan Grille buy a $100 gift card and get a $20 bonus card. More details on website.

Carrabba’s Italian Grill buy a $100 gift card and get a $20 bonus card. Also this will enter you in a $5,000 sweepstakes. More details and an order form on website.

Chappy’s Tap Room Grille – Buy any combination of gift cards totally $50 you will receive a $10 gift card FREE. Offer good through December 23rd.

At Chili’s spend at least $50 on gift cards and get free shipping. More details at website.

Chipotle spend at least $30 on gift cards and geta free burrito, bowl, order of tacos or salad. More details at website.

Fleming’s Steak House buy a $100 gift card and get a $20 bonus card. Details and an order form on website.

Hardee’s Buy a $20 gift card, and get a free Quarter-pound Little Thickburger- more info here.

Hooters Spend $25 on a gift card; get a $5 bonus card. Throw down for a $50 card; get a $10 bonus card valid from January 2 through February 29, 2012.

Max & Erma’s Spend $25 on git cards, get a $5 bonus card.

McCormick & Schmick’s Seafood Restaurant has two $50 gift cards on sale at Costco for $79.99, a 20% discount. Details and ordering information on the Costco website.

OinkADoodleMoo Spend $25 on git cards, get a $5 bonus card or buy a $100 gift card and get $25 free.

Outback for every $100 purchase of gift cards, you’ll get a $20 Bonus Card. Details and ordering info on website.

Piada Spend $25 on git cards, get a $5 bonus card, or get $10 bonus card during Happy Hour 3-5pm daily

Ruby Tuesday buy $50 in gift cards and get a free $15 bonus coupon; also get free shipping. More details on website.

Red Robin Get a $5 bonus bucks card when you purchase a $25 gift card *Redeemable Jan.1-Feb. 28, 2013. More details on their webiste.

Steak n Shake get a $5 reward card for every $20 gift card purchase. More details and ordering info on website.

Subway Get a free 6-inch sub on the spot with every $25 Subway card purchase in stores.

Taco Bell buy a $20 gift card and get any menu item free. More details on website.

TGI Fridays get a $5 bonus card for every $25 in eGift cards you buy online. Details and ordering info on website.

The Caroline in Troy Purchase $100 in gift cards and receive a complimentary gift card for a 10 oz. House Steak Dinner or Maple Glazed Salmon Dinner.

The Cheesecake Factory Spend $25 on gift cards and receive a “Slice of Joy Card,” redeemable for a free piece of cheesecakein stores between December 26 and March 31, 2012.

The Melting Pot Get $100 in gift certificates when you in gift cards – ends 12/31* check local restaurant-not available online*

The Pub at The Greene Receive a $10 Bonus Certificate for every $50 Gift Card Purchase.

Uno’s Chicago Grill Get a $5 Voucher when you buy $25 in Gift Cards – valid thru Jan 1 2013.

White Castle Bell buy a $25 gift card and get a $5 bonus card. More details on website.

I know a lot of our local restaurants will be offering deals, and I’ll post more as I hear from them. If you know of any we’ve missed, please feel free to add in the comments below!