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Local Restaurant puts Dayton on the map in Bon Appetit

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In the September issues of this national food magazine, which will be on newstands soon, writers  highlight the best nightly specials at restaurants across the county.  On Monday they suggest Veal Schnitzel with Herbed Spaetzle in Dallas, Texas, Tuesday ‘s best bet, Roast leg of lamb, can be found in Brooklyn, on Wednesday it’s meatloaf in Philly.

The magazine, which dubs this their “restaurant issue” then names the 10 Spots for Fantastic Daily Specials and right there at #6 is Dayton’s very own Rue Dumaine. Those of you who’ve had the pleasure of dining here, will know that Chef Anne Kearney takes great pleasure in creating daily specials, which she sends out in her weekly email and posts daily via facebook and twitter.

To see if you agree with Bon Apetit check out this Saturday, August 21st’s special:

Pan-seared veal sirloin*, corn** pudding and a ragoût of tomato**, shiitake mushroom and Blue Lake green beans**-$27

And in Chef Kearney’s own words the asteriks denote “local – fine folks are making it happen for us and OUR OHIO community!”

This is not Chef Kearney’s first mention in Bon Appetit- you may have seen her listed in a round up of Chef’s sharing their favorite packaged recipe components .  Here was that mention:

16 Secret Supermarket Ingredients Chefs Love:

Anne Kearney, Rue Dumaine; Dayton, Ohio
WHAT Birds Eye frozen pearl onions, $3 for a 16-ounce bag
HOW For Sherry-braised veal shank with artichokes and grape tomatoes
WHY “Peeling fresh pearl onions is really time-consuming, and individually quick-frozen ones are surprisingly good.”
Visit Rue Dumaine:
1061 Miamisburg Centerville Road
Washington Twp, OH 45459-6711
(937) 610-1061 – reservations are suggested

Hours:

Dinner:
Tuesday thru Thursday: 5pm ‘til 9pm
Friday & Saturday: 5pm ‘til 10pm

Lunch: Every Friday
11:30am ‘til 1:30pm



Dayton Beer Week

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As Dayton’s beer connoisseurs get ready for the 12th Annual Dayton Ale Fest on Saturday August 28,2010, festival founder Joe Waizmann has announced the very first Dayton Beer Week, during which several local establishments will be featuring tastings, pairings, tapping and even parades that celebrate one of America’s favorite past times – BEER!

Prominent suppliers have been invited to participate & showcase their brands, and supportive distributors include: Heidelberg AB Division, Heidelberg Wine, Allied Division of Heidelberg, Premium Beverage Supply, Bonbright Distributors, & Cavalier Distributing.  Finally – all net funds will be donated to Miami Valley Restaurant Association ProAdvantage Scholarship Fund.

The following is a full schedule of all of the beer goings-on across the region, with links to our event calendar listings that you can share with your friends on FB, add to your own personal calendar with a single click, and get directions to the venues.

Saturday, August 21, 2010

Culinary Company: Sierra Nevada tasting from 11:00 AM to 5:00 PM. For more info: (937) 433-4335.

Sunday, August 22, 2010

Beer Pride Parade: begins at 4:30 Thai9 parking lot. Join Mayor Gary Leitzell & Joe Waizmann on 4 block stroll through Oregon Historical District, led by Carillon Historical Park’s Model T draught truck,

Dave Greer’s Classic Jazz Stompers (unconfirmed as of 8.9.10), & numerous floats, followed by Thai Rob’s VW Van w/Nimrod Camper.  Wear your beer gear & be a part of this funtastic way to kick off Dayton Beer Week.

Thai9: Special Tapping/Opening Ceremonies- Bell’s Two Hearted Ale Cask & a number of exceptional craft draught beers will be tapped beginning at 5:00 PM. For more info: (937) 222-3227

Monday, August 23, 2010

Miami Valley Restaurant Association Beer Bus Tour: (working)

Chappys Tap Room & Grille: Sierra Nevada special tasting featuring 30th Anniversary Series-Fritz & Ken Ale, Charlie, Fred & Ken’s Bock, Southern Hemisphere Harvest, & Tumbler Seasonal Brown Ale with Lee Hill.  For more info: (937) 299-7427.

South Park Tavern: Special tapping of Stone, Dogfish Head, & Victory Beers. For more info: (937) 586-9526.

Tuesday, August 24, 2010

Biking for The Beer of It: Goose Island sponsored 10 mile loop from West Carrolton to A Taste of Wine in Miamisburg. Beer sampling & appetizers at midpoint. Starts: 6:00 PM Sharp, begins across from Roberd’s next to West Carrollton Post Office on East Central Avenue. Cost is $20 & is limited to first 50 cyclists.

All riders will receive a Goose Island 312 Pint Glass, 312 Water Bottle, & 312 T-Shirt upon return.

For reservations, email Eddie Anderson @ [email protected].

Blind Bob’s: Flying Dog Night, Firkin of Doggie Style with specialty draught including Dog Schwartz, Imperial Coffee Stout, and Hop Back Doggie Style. For more info: (937) 938-6405.

The Pub at The Greene: Brewery Ommegang tasting featuring Zuur, Tripel Perfection, Biere de Mars, and more with John Mediate from 6:00 to 8:00 PM For more info: (937) 320-1199.

Spinoza’s Pizza & Salads: Dogfish Head beer dinner with Donn Biechel Begins 7:00 PM.  Cost: $26.95. For more info: (937) 426-7799.

Chappys Tap Room & Grille: Founders beer dinner with John Host featuring a cask of Red’s Rye & Kentucky Breakfast Stout draught. For more info: (937) 299-7427.

Leaf & Vine: Brooklyn Brewery tasting of 8 beers includes pint glass. For more info: (937) 524-6443.

Wednesday, August 25, 2010

Culinary Company: Beer & Wine Throwdown event with Eddie Anderson of Goose Island.

For more info: (937) 433-4335.

Thai9: Stone Beer Dinner with Jay Ashemore. For more info: (937) 222-3227.

Bruning’s Wine Cellar: Brooklyn Brewery tasting featuring Local 1, Local 2, Sorachi Ale, & Black Ops

with Greg Mohler from 5:00 to 7:00 PM. For more info: (937) 426-4950.

Chappys Tap Room & Grille: Stone 090909 Vertical Epic tapping at 9:09 PM with Jay Ashemore.

For more info: (937) 299-7427.

Fox & Hound: Brooklyn Brewery Oktoberfest Release Party with Greg Mohler from 8:00 to 10:00 PM.

For more info: (937) 426-4145.

Champps Americana: Introductory beer sampler program-any 6 draught samples.

For more info: (937) 433-2333.

Dorothy Lane Market Springboro: Dogfish Head beer dinner with Donn Biechel

from 5:00 to 8:00 PM. Cost: $35. For more info: (937) 748-6800.

South Park Tavern: Petrus Oak Aged Pale, 40th Anniversary draught &

cask/firkin of Flying Dog Gonzo. For more info: (937) 586-9526.

Thursday, August 26, 2010

Jay’s Seafood: North Coast beer dinner with John Bisson. For more info: (937) 222-2892.

South Park Tavern: Which Bastard are you, Dirty or Arrogant? Founders & Stone tasting with

Mike McAllister & Aaron Spoores. For more info: (937) 586-9526.

Kroger Fresh Fare @ Town & Country: Sierra Nevada Tasting with Lee Hill from 2:00 to 5:30.

For more info: (937) 299-7475.

Dorothy Lane Market Oakwood: Tröegs tasting with Mike Walters 5:00 to 8:00 PM.

For more info: (937) 299-3561.

McCormick & Schmick’s: Sierra Nevada Beer Dinner with Lee Hill from 6:30 to 8:30.

For more info: (937) 431-9200.

Trolley Stop: Bell’s The Big O Tasting with Veronica Sanders featuring Oarsman, Oracle, Oberon, Bourbon Barrel Hell Hath No Fury, & Cask of Bell’s Amber. For more info: (937) 461-1101.

Spinoza’s Pizza & Salads: Goose Island beer & cheese pairings with Lindsey Shafer 6:00 to 8:00 PM.

For more info: (937) 426-7799.

Kroger Marketplace Englewood: Stella Artois, Abbaye d’Leffe, & Hoegaarden

pairing with cheeses from Murray’s Cheese Shop with Jim Deis from 2:00 to 7:00 PM.

For more info: (937) 832-4060.

Tank’s Bar & Grille: Great Lakes Brewing Company pint night featuring

Aloha Summer Ale with Head Brewer Luke Purcell & Lisa Farmer from 8:00 to 10:00 PM.

For more info: (937) 252-2249.

A Taste of Wine: Featuring the beers of Mt. Carmel with Mike & Kathleen Dewey from 7:00 to 9:00 PM.

For more info: (937) 247-1120.

Manor Wine & Spirits: Goose Island beer tasting from 3:00 to 5:00 PM featuring

Pere Jacques, Sofie, & Matilda. For more info: (937) 254-5556.

Taffy’s: “Thirsty Thursday” 4:00 to 7:00 PM. 10% off any Beer (over 100 to choose from).

For more info: (937) 456-1381.

Friday, August 27, 2010

Thai9: Smuttynose Beer Dinner with Bob Gera. For more info: (937) 222-3227.

Trolley Stop: Extraordinary tapping of numerous rarities including beers from Founders, Bell’s, Victory, 21st Amendment, Dogfish Head, Thirsty Dog, & others TBA. For more info: (937) 461-1101.

Dublin Pub: Great Lakes pint night with Head Brewer Luke Purcell & Lisa Farmer from 8:00 to 10:00 PM.

For more info: (937) 224-7822.

The Pub at The Greene: Eurobrews Holy Grail & Hobgoblin draught &

special glassware with Larry Fletcher. For more info: (937) 320-1199.

5th Street Wine & Deli: Goose Island tasting with Lindsey Shafer. For more info: (937) 220-9333.

Brewtensils: Interview to be posted online with Luke Purcell, Head Brewer at Great Lakes Brewing Company begins at 2:00 PM sharp-limited space-please arrive early. For more info: (937) 252-4724.

Dorothy Lane Market Centerville: Great Lakes Brewing Company cheese & beer pairings with Lisa Farmer

from 5:00 to 7:00 PM. For more info: (937) 434-1294.

Taffy’s: Shrug Acoustic Live in Concert featuring Sierra Nevada brews begins 8:00 PM. For more info: (937) 456-1381.

Saturday, August 28, 2010

12 Annual AleFest Dayton & post AleFest celebrations at your favourite establishment throughout the city.

Taffy’s: James Murrell Live in Concert – Featuring Blue Grass Bourbon Barrel Stout. For more info: (937) 456-1381.

Weeklong Events:

Belmont Party Supply: Daily release of limited & rare aged beers.

Milano’s Atlantic East Coast Subs & Pizza (all Dayton locations): Various Sam Adams Seasonal draught

paired with Cheese Steak Pizza.

Harrigan’s South: $2 bottles of J.W. Dundee Honey Brown and J.W. Dundee Summer Wheat.

Buffalo Wild Wings (all Dayton locations): Stella Artois paired with wings coated with

Desert Heat Dry Seasoning.

Bunker’s Bar & Grille: Stella Artois paired with 3- Petite Pork Tenderloin Sandwiches

seasoned & grilled with French fries.

Buffalo Wings and Rings: $3.25 Pints of Sam Adams Boston Lager and Sam Adams Seasonal.

The Amber Rose: Stella Artois draught paired with sauerkraut balls select herb breaded &

Amberbock draught paired with potato pancakes garnished fully.

Clancy’s Tavern: German bucket week promo-St. Pauli Girl, St. Pauli Dark, Bitburger,

Hofbräu Original, & Hofbräu Hefe Weizen for $10.

Ned Pepper’s: Celebrate the 25th anniversary of the Boston Beer Company with

$3.25 bottles of Sam Adams Boston Lager or Seasonal.

The Dublin Pub: Czechvar paired with select food &

Goose Island Honkers Ale paired with select food.

Bar Louie: Brooklyn Brewery Lager Pint feature.

It’s a Firkin Tasting!

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Chin’s Ginger Grill will be hosting a beer tasting on Thursday August 17th and the star of the show is a firkin of Bells Amber Ale. Unlike most draft beers, cask ales, or firkin beers, are not injected with carbon dioxide, filtered, pasteurized, stored in pressurized kegs and served through gas-powered taps.  Instead, a firkin beer is unpasteurized, unfiltered and naturally carbonated, or conditioned, in its cask.

Along with the firkin of Bells Amber Ale, also on the tasting menu are:
Flying Dog Dogtoberfest Marzen…true German flavor!
The Brew Kettle Production Works Tunguska Imperial Stout...from Strongsville, distributed only in Ohip

Southern Tier Pumking….a pumpkin ale!

Founder’s Porter…an American porter

Other beers will be sampled and snacks will be avaliable. All beers tasted will be avaliable for sale and your $20 tasting fee includes a full pint of the cask conditioned ale.
Chin’s Ginger Grill
965 W. Main St.
Tipp City, Ohio

937-667-6664

Coco’s Cares- Dine For A Cause

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Coco’s Bistro has partnered with the Victoria Theatre Association’s Physicians for Kids Discovery Series to help raise funds by committing to donate $1/meal served from       August 16th – Sept 15th.

Through the Physicians for Kids Discovery Series, the stage becomes a classroom–a place where theatre professionals partner with educators and parents to ignite students’ quest to discover the world, each other, and most importantly, themselves.

Theatre naturally combines learning across disciplines. Where else do history, English, language arts, drama, music and fine art come together? Physicians for Kids Discovery Series performances are professionally produced theatre presentations designed to comply with the Ohio Department of Education Academic Standards and Benchmarks. Students and teachers can download detailed study guides to enhance their theatre experience. Workshops for students and teachers by theatre professionals, as well as scholarship and busing opportunities for schools with financial concerns, add to the extensive opportunities offered by the Physicians for Kids Discovery Series. More than 30,000 students annually attend the Physicians for Kids Discovery Series.

Coco’s Bistro
515 Wayne Ave
Dayton, OH 45410

937.228.Coco (2626)

Coco’s Hours:

Mon – Thurs:
Lunch:   11:00 am – 2:00 pm
Dinner:  5:00 pm – 10:00 pm
Fri:
Lunch:    11:00 am – 2:00 pm
Dinner:   5:00 am – 11:00 pm
Sat:
Dinner:  5:00 pm – 11:00 pm

The Brunch Club- NOT Just For Breakfast Anymore!

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Once known as The Breakfast Club, it changed ownership and was renamed The Brunch Club in November of 2007. Tomorrow will be another major change for this longtime Dayton restaurant.

As of Monday, August 9th The Brunch Club will begin serving dinner!  From 4pm t0 8pm Monday – Friday and until 7pm on Saturday, the new dinner menu has 8 choices, all quite affordable with the highest priced coming in at just $9.50.

Check out the Dinner Choices:

Grilled Chicken Breast: plain, BBQ or blackened .. $7.95

Chicken Fried Steak: deep fried and smothered with gravy .. $7.95

Chop Steak Dinner: 10oz. chopped sirloin topped with brown gravy ..$7.95
(add sauteed onions and cheese .. $8.95)

Smothered Chicken Breast: grilled breast topped with mushrooms, onions and provolone .. $8.95

Calves Liver and Onions: two 4oz. portions, grilled to perfection .. $8.95

Fried Fish Dinner: tasty Whiting served with tartar sauce .. $8.95

Fried Shrimp Dinner: large beer battered shrimp ..$8.95

Grilled Boneless Pork Chops: two 5oz. chops ..$9.50

Each dinner will be served with a house salad, home fries and garlic toast.  The Brunch Club was voted best breakfast spot in 2008 & 2009 in the Dayton Daily News pole, wonder how their dinners will stack up?
If you stop in for dinner comment below and let us know how it is!

The Brunch Club Cafe
601 S. Main St.,
222-7411

Mon – Fri:  7:00 am – 8:00 pm
Sat:  7:00 am – 7:00 pm
Sun: 7:00 am – 3:00 pm

Goose Island Beer Tasting in Troy

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When the first Goose Island Brewpub opened its doors in 1988, domestic, mass-produced beer was deeply ingrained in Midwestern culture. The craft beer industry was still in its infancy, with only a handful of brewpubs in existence in the Midwest. In his travels across Europe, beer-lover John Hall had enjoyed a distinctive local brew in each region he visited. Hall was convinced that Midwesterners could produce beers as good or better than those he’d tasted in his travels. Living on the shore of the largest system of fresh water on the planet Earth, in a city with rapidly evolving tastes – John decided that his hometown, Chicago, would be the ideal place to do just that.  On Wed, Aug 11th starting at 7pm  you’ll have the chance to check out half a dozen of their latest craft brews at The Caroline, on the square in downtown Troy.

Goose Island’s Lindsey Shafer, will be the hostess and The Caroline  will pair the beers with some really nice cheese and chocolates.   The following beers (with the below notes from Brewmaster Greg Hall) are scheduled for the tasting:

Goose Island 312- Densely populated with flavor, 312’s spicy aroma of Cascade hops is followed by a crisp, fruity ale flavor delivered in a smooth, creamy body. This gives 312 a balance of flavor and refreshment that never fills you up and won’t let you down.

Sofie-Fermented with wild yeasts and aged in wine barrels with orange peel, Sofie is a tart, dry, sparkling ale. A subtle, spicy white pepper note, a hint of citrus from the orange peel and a creamy vanilla finish make Sofie an intriguing choice for Champagne drinkers and beer drinkers who are fond of Belgian Saisons.

Fleur-A Belgian style pale ale blended with hibiscus and kombucha tea, Fleur is a beautiful, rose-colored ale with an aroma of strawberries and hibiscus flowers. Her flavor balance starts with a hint of sweet, ripe berry and finishes tart.

Demolition-Brewed to honor the brave souls who kept our brewpub open in the early 90’s while wrecking balls tore down the mall around us. Dry and smooth, with a grassy, citrus aroma and honey malt middle.

Matilda-Wild in character, with a slightly fruity aroma and a spicy yeast flavor that is as unique as it is satisfying – Matilda is an intriguing choice for beer and wine lovers alike. Dry and quenching, it’s the perfect accompaniment at the dining table or for casually socializing at the bar.

Pere Jacques-Brewed with loads of malt and Belgian yeast, Pere Jacques is a wonderfully fruity, malty ale. Pere Jacques’ complex flavors stand shoulder to shoulder with the Belgian Dubbels enjoyed in the world’s finest beer bars. At the dining table it’s the perfect alternative to a glass of vintage port.

The cost is attend is $17.50 per person and reservations are requested.   Tasting are set up family style, with appetizers passed in a casual, relaxed atmosphere.  Call Steve or Carly at 552-7676 to hold your spot.

Belly up to the bar at The Caroline


The Caroline
5 South Market Street
Troy, OH 45373

Dayton Brunch Spots

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Here’s a roundup of some of our favorite brunch’s around town.  We know there are more  our there so if you know a place that should be on the list just tell us about it in comments below:

The Meadowlark
2094 Miamisburg-Centerville Rd, Dayton, Ohio 45459
937.434.4750

Sunday 10am – 3pm
Featuring Shrimp & Grits, Huevos Rancheros, Mushroom Migas and more


The Barnsider
5202 North Main Street, Dayton, OH 45415
937.277.1332

Saturday & Sunday 9am – 2pm
Breakfast Buffet  $7.95, little ones $4.95

Bella Vino
495 N. Main Street, Springboro, OH 45066
937-748-3807

Sat  10am – 1pm

Brunch is only $15, and includes your choice of a Mimosa, Bellini, or ZingZang Bloody Mary (ask for the house made bacon-infused vodka in yours).  Kids under twelve $8.

Blind Bob’s
430 East 5th Street, Dayton, OH 45402-2912
937. 938.6405

Saturday & Sunday 11am – 3pm
Bob’s Benedict, Orange French Toast, Mango Oatmeal, a Fruit Plate, Rosemary potatoes and a Quiche Wrap are just some of the items that will be featured.

PhotoT he Brunch Club

601 South Main Street, Dayton OH 45402
937.222.7411

Mon – Sun 7am – 3pm

Christopher’s
2318 E Dorothy Lane, Kettering, Ohio 45420
937.299.0089

Mon – Sat: 7:30 am – 9 pm
Outstanding flavors with nutrition and value in a casual, friendly atmosphere. Christopher’s has also established a reputation for offering many vegetarian options.

Crown Plaza Brunch in the Stars Lounge
33 East 5th Street, Dayton OH 45402
937.224.0800

Sun 10am – 2pm

Breakfast with a view from the 13th floor includes omlettes made to order, bacon, sausage, ham lots of fresh fruit, waffles and an array of desserts.  $12.95 adults, 11 and under $7.95

The Dublin Pub
300 Wayne Ave, Oregon District, OH 454010

937-224-7822
Saturday & Sunday from 11am till 3pm
Featuring breakfast shepard’s pie, omelete’s, reuben & eggs…

Photo

Golden Nugget
2932 South Dixie Avenue, Dayton, OH 45409
937. 298.0138

A Dayton Tradition!


Hawthorn Grill
1222 East Stroop Road, Dayton OH 45429
209-2222

Sun 9am – 3pm

Roush’s Restaurant
305 W. Main Street, Fairborn, OH 45324
937.878.3611

Monday through Saturday
Breakfast served until 7am – 11am (til 1pm on Sat)

The Winds Cafe & Bakery

215 Xenia Ave
Yellow Springs, OH  45387

937.767.1144

Sun: 10am – 3pm

Yankee Trace
10,000 Yanke Tace, Centerville, OH
937.348.3585

Sunday 10am – 2pm
It’s a traditional buffet brunch,$15.95 adults, $8.95 for 12 and under, 5 and under Free

10 ?’s with The Hawthorn Grill Chef/Owner Candace Rinke

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Chef Candace Rinke found herself drawn to the kitchen at a young age. Her first award was at twelve when she won a blue ribbon for a decorated cake at the county fair. Fostered by her grandmother’s love of entertaining the family and inspired by travels through Europe, her food reflects both warmth and elegance.

While at the University of Michigan in the School of Engineering, Candace discovered she loved cooking more than she enjoyed physics and math. This realization led her down an entirely different path. She has since graduated from Oakland College with a degree in Culinary Arts along with certificates in Food Handling Safety and Nutrition.

Candace has been cooking both personally and professionally for almost 20 years. The Busy Gourmet was a natural outcome of Candace’s lifelong love of preparing food and entertaining. She  relocated to Ohio about 5 years ago and has been busy feeding people in the Dayton area ever since.  In 2006 she launched The Busy Gourmet, a small personal chef service, specializing in small parties and meal service.  While growing this business, Candace was continually looking for a restaurant location, knowing she truly wanted to be a restaurateur.  This past spring the short lived Soprano’s location became available and within a month of signing the lease, Chef had painted, set a menu, hired her staff and opened for business.  Having survived her first Restaurant Week to rave reviews  we think Rinke’s The Hawthorn Grill is fast establishing itself as a dining destination in Dayton.

Enjoy 10 Questions with Chef Candace Rinke:

Enjoy a recipe from The Busy Gourmet's party menu

Enjoy a recipe from The Busy Gourmet’s party menu

What is your favorite ingredient to cook with?
Butter, cream and salt – my family always teases me about this but come on…who doesn’t love a good Alfredo or creme brulee…can’t do those dishes without these wonderfully sinful ingredients!!!

What ingredient do you dread?
I can’t really think of anything I dread…I love to work with all kinds of fresh ingredients…the only thing that really comes to mind is soft-shell crab…I just can’t handle cutting off their little heads while they are still alive…!

What’s your favorite dish to make?
I don’t think I have a favorite – I just love food!  And part of the excitement of what I do is coming up with new, tasty dishes all the time.

What’s your favorite pig out food?
Chinese!  And Thai!  I love the complexity of Asian flavors – they’re so well balanced between sweet, spicy, salty and tangy…it takes a special skill to combine all those ingredients without one overpowering another.

What restaurant, other than your own do you like to dine at in the Miami Valley?
China Cottage in Springboro and Bahn Mai Thai in Centerville – see pig out comment above!

What’s your best advice for home chefs?
What grows together goes together.  Things that are in season at the same time tend to have a natural affinity for each other – like basil and tomatoes or cherries and apricots.  The Italians and French know this better than most of us – if things grow in the ground together and ripen at the same time, it’s likely that they’ll compliment each other on the plate.  Take chances and you’ll probably be delightfully surprised by the outcome!

If you could invite any 4 guests to a dinner party who would they be and why?
I think given the choice, I’d like more than four people – my ideal dinner party is a big group of family and friends sitting or standing around the bar in our kitchen eating and drinking until we can’t eat and drink any more!  I’m Polish so I learned early on about hospitality and the concept of “the more the merrier” – and my grandma taught me well how to cook for a crowd so bring it on!

Who do you look up to in the industry and why?
Takashi Yagihashi – I worked with him in Michigan where he won a James Beard Award.  He’s since opened restaurants in Las Vegas and Chicago.  Watching him in action was a real learning experience for me – in my earlier jobs, I saw chefs that screamed, yelled and threw sharp objects.  In Takashi’s kitchen, everything was calm and calculated and executed with the precision of an operating room.  He lead by example and his integrity was above reproach.  I hope I’m able to lead my staff in the same way.

What do you do in the Miami Valley on a day off?
Since we opened I haven’t had a day off (yikes!!!) but when I do get time away from the restaurant I like to spend it with my husband, Kurt, and my kids, Nick, Hayley and Noah – we like to go to Caesar’s Creek and bikeride by the river.

Share a kitchen disaster, lucky break or other interesting story:
My lucky break has been finding this space and getting it open in just a few short weeks.  I have been in Dayton for almost 5 years and in that time I worked very hard to develop a catering business out of my house.  After having my son, I was desperate to get out of my own kitchen and into a restaurant to which my husband’s standard answer was “Write the business plan first!”  I finally took a class at the Small Business Development Center in Dayton and after the eight week class and countless days and nights of studying, thinking, planning, researching and writing, I printed out a 37 page business plan outlining my lifelong dream of restaurant ownership.  Over the next year I searched for the perfect location (and waited for the stars to align themselves) and in the beginning of May, the opportunity presented itself at this location.  I signed the paperwork on May 18th and we hit the ground running.  It’s been great, and terrifying, and stressful, and wonderful and the culmination of a lifelong dream.  We’ve been very lucky so far and now we just want to keep going on the roll we’re on, serving people really good food with smiling faces in a pleasant, comfortable atmosphere.  If you leave thinking about the next meal you’ll have with us, we’ve done our job.

Visit The Hawthorn Grill at 1222 E. Stroop Road in Kettering

Tues – Thurs 4:30-9pm
Fri & Sat 4:30-10pm
Sun Brunch 9am – 2pm

Call 298-2222 for reservations!

Abita Brewery launches S.O.S. pilsner to aid Gulf Coast

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One of the Gulf Coast’s most famous breweries has crafted a new beer and promised to send a portion of the money earned on each bottle to oil spill relief efforts.  A bottle of Abita S.O.S. Pilsner will cost about $8, and 75 cents of each sale will go to a fund that will be used to support oil spill-related causes of the company’s choosing, she said.  According to Beth Harris, a public relations representative for Abita, the company used the 22-ounce bottles because it’s the quickest way to get the lager to market.

A 22-ounce bottle, sold as a single, requires getting only one label approved by the federal government, whereas a 12-ounce bottle requires approval for labels on the front, back and six-pack container.  The 22-ounce SOS brew has hand drawn images of what makes the Gulf of Mexico so unique. Illustrations like those of pelicans, fish, shrimp and fishing boats are arranged in the pattern of the timeless distress symbol: S-O-S. Marsh grass and a symbolic pair of white “shrimp boots” also are highlighted in the beautiful design.  The beer is an unfiltered  Weizen Pils made with Pilsner and Wheat malts. It is hopped and  dry hopped with Sterling and German Perle hops. It has a brilliant gold  color, sweet malt flavor and pleasant bitterness and aroma. The brew is  7 percent ABV.

The SOS – A Charitable Fund will assist with the rescue and restoration of the environment, industry and individuals fighting to survive the oil spill.  Related retail merchandise (hat, T-shirt, lapel pin, decal and car magnet) will be sold and 100 percent of net proceeds will benefit the SOS Fund. Abita Beer is the oldest and largest craft brewer in the southeast and the 17th largest craft brewer in the nation. Online donations can also be made directly to the fund.

In the aftermath of Hurricane Katrina, Abita Beer launched Restoration Pale Ale and a related line of merchandise raising over half a million dollars for hurricane relief.

Post Your Own S.O.S.
An innovative new website has been created to support the charitable efforts. At SOS.abita.com consumers can discover additional ways to help, “post an SOS” within an interactive on-line coastal scene that doubles as a social sounding board. Consumers choose a shrimp boat, crab, fish or pelican to represent their post and write a short message of hope, inspiration or frustration. The message can also be shared with social media accounts to tell the world about what is happening along the Gulf Coast.

Locally you can enjoy your Abita S.O.S at Rue Dumaine, which has the beer exclusively until at least mid-month.   Additionally,  if you dine there on any Wednesday in August to satisfy your southern cravings, the RUE will donate $1 per person to the same charity.

Some Like It Hot

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The annual “Weekend of Fire” is a complete consumer oriented show and if you like it hot and spicy you’ll want to head to Jungle Jim’s this Saturday and/or Sunday.  Prepare yourself for up to 75 booths of hot sauces, barbecue sauces, salsas, marinades, mustards, jerky’s, peppers and more from the all ‘cross the USA. The annual event is held inside The Oscar Event Center, located adjacent to the Jungle Jim’s six and a half acre megastore in Fairfield, Ohio, just north of Cincinnati.

Eat The Heat
A fiery food  cooking class is part of the fun. Join chefs on Saturday, 7/31/10 from 11am – 1:30pm and start your visit off with a cooking class (a show admission ticket is included in the price of the class).  You’ll learn techniques for working with hot peppers;  and get to eat all the delicious food that is made and even get the recipes to take with you. Learn to make your own hot sauce at home that will add flavor and flair to any meal!  The class menu includes: Tropical Island Hot Sauce, Spicy Grilled Shiitakes with Ginger and Garlic, Tangy Flank Steak Tampiqueno Tacos, Soul Slaw, Shrimp and Tasso with Five Pepper Jelly, Papaya with Lime.  Beer will be served as the chef’s beverage of choice. $50 per person (includes a good size sampling of everything made in class, a glass of beer, recipes and a ticket to the Weekend of Fire.)

Can You Handle The Heat?
If you think you’ve got what it takes to handle the hot stuff, Jungle Jim’s is giving you the chance to prove it.  Several eating contests will be held during the weekend for you to prove it:

Saturday:

1 pm — Hot Horseradish Eating Contest: Each contestant in this contest will be given an equal amount of horseradish on 10 slices of Wisconsin Bratwurst.

2 pm— Peanut Butter & Jelly Eating Contest: It’s the jelly that’s hot here.

3 pm  — Hot Ice Cream:  ice cream with spices.

4 pm — Hot Cracker Eating Contest featuring Texas Fire Crackers; no beverages are allowed.

5 pm— The Hot Lollipop Eating Contest

7 pm— Defcon Death Match Wings Eating Contest — No hot food showcase can be complete without wings. Sign up at Defcon’s booth on Saturday by 4 pm.

Sunday:

1 pm— The Bugsicle eating contest is for anyone who has ever wondered how many licks it takes to get to the creepy-crawly center of a bug pop. Contestants will be given a Hot Lix Insect Sucker and 10 minutes to get to the bug inside

2 pm  — Hot Ice Cream:  ice cream with spices.

3 pm — The Hot Lollipop Eating Contest

Also new this year are the best in show awards that rate the best hot sauce, the best salsa and the best barbecue sauce; these will be given out at 4 p.m. Sunday.

Get Your Face on a Hot Sauce Bottle!
Personalize your own bottle of Hot Sauce- visit the Face On A Label booth they;’ll take your photo and while you wander your way around the 75+ booths they’ll be putting your photo on a hot sauce bottle.  Then before you leave, stop back to where your unique bottle will be waiting for you. All this for only $5!

Ticket Sales
Weekend of Fire tickets purchased online and will be available for pick up at Will Call. You can click here to purchase WOF tickets online now.  After 5:00pm on July 30, WOF show tickets can only be purchased at Jungle Jim’s Customer Service counter or at the WOF show entrance.Tickets run $7 Per Person, Children under 12 are free.

COOL Soups for a HOT Cause!

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It’s one of the Dayton International Peace Museum’s most delicious annual fundraisers.  Featuring donated cold soups like Gazpacho, Vichyssoise and Ginger Carrot Bisque and freshly baked bread donated by Ashley’s Pastry Shop of Oakwood, they even promise one of the offerings will be vegan.

Over lunch enjoy a very special speaker, Sarina Tacovic, a Centerville High junior, born in Bosnia during the seige of 1992.  She’s just returned from a People to People trip to Europe where she served as a student Ambassador.  She’ll be sharing her experience guiding students through the  Netherlands, Belgium, France and England.

The luncheon takes place Friday, July 30th from 11:30am – 1pm at the Christ Episcopal Church Fellowship Hall located at 20 West First Street, downtown Dayton.  There will be door Prizes and everyone takes home an antique Kuntz bowl from the old Kuntz cafeteria. Tickets are $20 payable upon reservations before July 28th.  Call the Museum at 227-3223 to reserve.

Brunch at Bella Vino

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Start your Saturday morning off with a lazy brunch at Springboro’s neighborhood wine shop.  They open at 10am every Saturday during the summer for Brunch!  Enjoy a selection of pastries from Boosalis Bakery, cheese, and fruit, along with an ever-changing selection of hot entrees – this week it’s Huevos Rancheros with eggs, bacon, spicy sausage, salsa, guacamole, refried beans, and salsa.

Brunch is only $15, and includes your choice of a Mimosa, Bellini, or ZingZang Bloody Mary (ask for the house made bacon-infused vodka in yours).  Kids under twelve eat for just $8.

And while you’re there you can pick up  some wine for dinner or the latest import beers.  And be sure and checkout their quaint private dining room- just perfect for a small wine tasting or luncheon for 16.  Looking for a unique gift?  Ask them about a custom wine label!

495 N. Main Street
Springboro, OH 45066
(741 and Tamarack, between Austin Rd. and SR 73)
937-748-3807

13 Beer Facts Worth Knowing…

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Just got this email from our friends at Spinoza’s, and it seemed like useful info to share with you all, especially since I’m on vacation and to lazy to write anything original 🙂

  1. You should always store bottled beer upright, not on its side. This minimizes oxidation and contamination from the cap.
  2. Bottled beer is pasteurized. Keg beer is not. That’s why it’s critical for kegs to stay cold (38°F). As the temperature rises, CO2 expands (causing foamy beer) and dormant bacteria may become active and ruin the keg
  3. The type of water used for brewing makes a difference. The best ales are produced with hard water (with more natural salts like calcium) while soft water is better for lagers.
  4. Before the 1400s ales were flavored with herbs like rosemary and thyme. Hops were first introduced to preserve beer but are now a desirable flavor.
  5. Dogfish Head’s Midas Touch Golden Elixir is made from a 2,700-year-old beer recipe that was found in a royal tomb in Turkey. The tomb is believed to be the burial place of the legendary King Midas.
  6. In 1814 a brewery tank containing 3,500 barrels of beer ruptured in London causing a beer tidal wave that flooded the streets, demolished two houses and claimed the lives of 9 people.
  7. Pabst Brewery produced the first six-pack of beer in the 1940s. The brewery conducted numerous studies, which found six cans were the ideal weight for the average housewife to carry home from the store.
  8. Anheuser-Busch uses rice in its formula and the company alone consumes about 15% of the entire U.S. rice crop.
  9. Belgium wins the “country with the most individual beer brands” award with more than 400 brands and counting.
  10. The familiar Bass symbol, a red triangle, was registered in 1876 and is the world’s oldest trademark.
  11. Hops contain an herbal form of estrogen that is rumored to make men chesty (a syndrome known as “Brewer’s Droop”) and lead to erectile dysfunction.
  12. The ’33’ on Rolling Rock bottles was originally a printer’s error. It refers to the 33 words in the original slogan. It has generated enough mystery over the years that the company decided to keep it.
  13. Guinness sells an average of 7 million glasses a day.

source: Kegworks.com

New On-Tap This Week at Spinoza’s:

Avery Brewing “Maharaja”
Boulder, CO      Style: American Double/Imperial IPA        10.30% ABV
Maharaja is derived from the sanskrit words mahat, – “great” and rajan – “king”. Much like its namesake, this imperial IPA is regal, intense and mighty.

21st Amendment Brewing  Co.  “Hell or High Watermelon Wheat”
San Fransico, CA      Style: Fruit Beer     5.5% ABV
Unfiltered, American-style wheat beer. Brewed with 400 pounds of fresh watermelons.

…plus 10 other craft brews on tap!

“Chocolate & Charity…How SWEET it is!”

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The Chocolate Affair is an upscale evening event for professionals of all levels to network, dance and have a good time for a good cause. The proceeds from this very glitzy, yet chocolaty fund raising event will support 1,200 youth in the education programs at the Dayton Urban League.   Held on Sat, July 24th from 7pm – 1am at the Double Tree Hotel in Downtown Dayton.

This evening will feature: the ultimate chocolate experience with two fountains that provide a waterfall of melted chocolate to dip fruit, nuts and marshmallows in, heavy hors d’oeuvres, a live DJ and dancing all night long.

Want a more intimate atmosphere? Upgrade to the VIP Lounge. All VIP guest get exclusive access to The Terrace, an elegant space on the upper level that will feature a private bar and a live band. VIP guests will also receive a VIP gift bag and a drink ticket.

Tickets are $40 for nonmembers/$30 for Dayton Urban League members. VIP tickets are $50.

To purchase tickets go online to www.daytonurbanleague.org or call (937) 221 – 7691.

A Whole New Way To Look At Leftovers

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This Centerville bar is owned by Chef Matthew Hayden who spends most of his time catering special events around town. I happened to be having coffee with him this morning when he shared with me a great concept he’s come up with for using up things not used for his catering gigs.  These aren’t leftovers in the sense that it was put out and not eaten- more like when buying commercial quantity’s of food, it’s often packaged for way more than you truly need, so finding creative ways to use it all is a challenge.

So head to the Pour Haus this Friday at 6pm to enjoy this weeks installment of Leftovers And The Chef:

Argentinian Inspired Sliders – provoked by all the South American Futbol on the Tube. This little interpretation of the Argentinian comfort food called simply “choripan” (or chorizo and bread) will include Chicken Chorizo and some fresh Chimichurri sauce on little yeast rolls – who knows, maybe a little slathering of smoked cheddar fundido as well…

The Pour Haus
536 Centerville-Miamisburg Rd.
Centerville, Ohio 45342
(937) 439 – 3688

10?’s with Rue Dumaine’s Chef

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“Food of Love”, Chef Anne Kearney’s motto, says it all, keeping the chef and her staff ever mindful of their mission to create culinary excellence in every dish that is placed before a guest.

For Chef Kearney, the words are close to her heart. Her passion for culinary perfection and the “sense of place” she feels in the kitchen, will always be the cornerstones of her dedication to her chosen career.  A native of Ohio, Chef got her early training at  Greater Cincinnati Culinary Arts Academy then made her way into the culinary scene in New Orleans.  And what a way she made, with stints as a sous chef for some of the most acclaimed chefs in the big easy, and eventually buying the restaurant Peristyle, after the owner passed away.  Kearney’s hard work, incredible mentors and her  respect for food  and proper preparation skyrocketed her to the top of the culinary world.  Her career has been documented with a cover of Food & Wine Magazine, when she was declared one of the “10 Best New Chefs in America,”  four Best Chef Awards from the James Beard Foundation, a Best Chef award by American Express, a feature in Gourmet Magazine and writing credits for Emeril Lagasse’s cookbook recipes and scripts for his tv show.

After all this success, a medical crisis made Kearney rethink her life.  In 2002, a brain aneurysm ruptured and after several more incidents and surgery, Kearney and business partner and husband Tom Sand returned home to the Miami Valley.  It allowed her to spend time with her family caring for her father in his last years after being diagnosed with Alzheimer disease.  Tom and Anne also began a small farm, Two Small Tomatoes, on the Kearney family property in Lebanon.  Kearney sells her wares at Centerville Farmers Market, the second Thurs of each month from 1-6pm . Here’s an excerpt from her weekly Rue Dumaine email:

“This week there will be corn** bisque, black bean-corn** salsa, gingered carrot** soup, white bean-arugula** dip, zucchini**- chocolate chip muffins…. just to name a few. She’ll be making breakfast bars in the am and Tom will be in the RUE kitchen tomorrow creating a huge batch of his tasty granola, which makes me very happy, it is so good and good for you. I am bringing along more product to this months market as I hope to satisfy the demand; don’t let me down, come on out and see what your local community has to offer.” (The ** refer to locally grown ingredients)

In 2007 with her health under control Anne and her husband Tom refurbished a failed asian bistro in what has now become one of Dayton’s hottest restaurants. Rue Dumaine was named after the street that Peristyle, her New Orleans place was on.   Fueled by Anne’s love of fresh ingredients and her own more casual interpretation of french classics, Dayton diners have felt the love and are giving it right back, making reservations very much suggested for a meal at this Washington Township eatery.  Or each Friday you can have lunch from 11:30am – 1:30pm.

And now – here’s Chef Anne Kearney’s answers to our 10 questions:


What is your favorite ingredient to cook with?
Local produce, I am intoxicated with the abundance that the Miami Valley provides for Rue Dumaine.
What ingredient do you dread?
Frozen fish, it is sent away from here.

What’s your favorite dish to make?
Endive salad
What’s your favorite pig out food?
Cheese in various forms

What restaurant, other than your own do you like to dine at in the Miami Valley?
Meadowlark; Wiley and her crew rock. (You can read Wiley’s 10 ?’s here)

What’s your best advice for home chefs?
If at first you don’t succeed, try, try again. Oh, please buy local.

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

John Neal, my mentor-I would love him to taste how my food has progressed thru the years. He would tell me and I would benefit from that. (Kearney  went to New Orleans to work under the late chef John Neal at the acclaimed Bistro at the Maison de Ville Hotel. When Chef Neal left to open Peristyle in late 1991, he took Kearney along as his Sous chef. Kearney credits Neal for her tutelage in classic French cooking techniques, as well as perfecting her own palate and prompting her discovery of new tastes and the depths of flavor.

“His passion for his work was so real, it was almost tangible,” says Kearney. “I will always hold with me the image of John hovering over a tiny pot that held what would become a perfect pink pea risotto. He would stir and taste, stir and taste, until it was absolutely perfect.”)

James J. Kearney, my father- He loved my food and he also loved that I found a joy in cooking. Paula Wolfert, one of my idols-I have established much of my culinary foundation on her stories and research. She opened my eyes to the cuisine of southwestern France. Robert Heisser, my maternal grandfather- He build and ran a lodge in upstate Michigan, where cooked a sit-down dinner for the guests every night. I think he would dig the fact that I cook for a living.
Who do you look up to in the industry and why?
Chef John Besh. He has taken the reign of Culinary King of New Orleans, Louisiana actually. I respect his efforts and love his food.

What do you do in the Miami Valley on a day off?
I attend Pilates class at Practice. Seasonally weed out at the farmJ, there are some serious vegetables growing out there. I cannot wait to cook them up for all.
Share a kitchen disaster, lucky break or other interesting story:
Kitchen disaster- The freezers went out 1 hour before my second James Beard dinner was to begin, we were serving baked Alaska that evening. At least I was in NYC, it was a tough push but we made it happen.
Lucky break- I was blessed to discover at a young age that cooking was my thing. It has taken me to far reaches and brings me joy daily.

Insider Info about Rue Dumaine’s Never Advertised, Always Sold Out Cooking Classes from the Chef herself:

“I am blessed to be sold out thru November (1 a month)and I try to take December off for holiday events. 1class a month since last July:). The classes are a great deal of fun: once the class is sold out I send out a questionnaire to all students with relevant questions regarding each persons likes, dislikes, allergies. Any food memories, techniques, or flavors that they would like to have incorporated into the menu. I post a list of seasonal ingredients and have them rank their preferences. Once I receive the completed questionnaires I begin to write the menu. Once written Michael pairs wine and it is then sent out for student approval, once approved I begin to write recipes. The day before, I prep and organize the recipes. The day of I and one of my kitchen crew set up 4 stations in the kitchen, one for each of the cooks and their assigned course. At 3pm the cook half of each couple show up and we sit down and go thru the packet of recipes, I assign 1 dish to each student. A kitchen tour is given, chefs jacket and linen apron (theirs to keep) are put on and the cooking begins. By 6pm (ideally:)) we are ready to roll out hors d’ourvres and sparkling for all. After a few minutes of down time we move to the dining room and all take a seat at a table for 10. The student who prepped the first course goes into the kitchen with me and we execute the first course. Once all plated we run the food out to the table take a seat and the student describes the dish and speaks of any challenges or funny occurrences. Michael or Evan pour the wine and talk of the pairing. This continues on for 3 more courses. They all go home full, with a packet of recipes, a menu, 1 linen apron and 1 bottle of wine from the evenings menu. All that for $300 a couple.”

If you’d like to get on the list to become a future student send contact them through their website and Rue Dumaine will contact you as they develop classes for 2011.