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Dayton Dining

Get Your Tickets for the 3rd Annual Derby Day Brunch

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Grab your hats and get ready for the 3rd  annual Crown Jewels™ of Dayton Derby Day Brunch at Brio at The Greene on Sat, May 5th from 10am to 1pm.   This fundraising brunch will raise money to  further the work of the Kettering Medical Center Foundation’s Women’s Wellness Fund. The fund provides free screening and diagnostic mammograms, breast ultrasounds and prostheses to uninsured women (and men) in our community.

The event will include brunch donated by Brio Tuscan Grille and in true Derby-style, mint juleps.

Monica McGee & Maha Kashani at the 2011 Derby Day Brunch

Other activities will include a “Hat Strut” by all guests, a silent auction and roaming models from merchants at The Greene. Guests will also get their picture taken by the official “Derby Day” photographer and everyone will receive a Run for the Pink Roses commemorative glass.

Tickets for the “Derby Day Brunch” are $40. For more information or to purchase tickets, call (937) 572-8001 or [email protected]

Food Deals Take The Bite Out Of Taxes

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It’s become a spring tradition and it seems even more chains than ever are jumping on the tax day discounting bandwagon.  So after you’ve rushed around getting all your paperwork together and made yourself crazy trying to read the government instructions and get it right, you might as well take advantage of these tax relief freebies.   There’s something quite relieving about eating discounted food while you wait for your refund, and if you had to pay, it ‘s even more satisfying to get something for your pain.  If you know of others I’ve missed, please feel free to add them in the comment section below.

 

Arby’s – Free Curly Fries on Tax Day on 4/17 Only
Auntie Anne’s – Buy Any 1 Pretzel Get 1 Signature Pretzel Free (exp. 4/25)
Champps Americana – 2 Burgers or Sandwiches for $15 or Any 2 Entrees for $25 on 4/17 Only
Chili’s – Free Appetizer or Dessert with coupon
Cinnnabon – 2 Free Cinnabites on Tax Day 4/17 Between 6 – 8pm
Gold Star Chili – $10.40 for 2 Regular Three-Ways & 2 Drinks Starting 4/15 – 4/16
Hooters – Enjoy 20 Boneless Wings for only $9.99! 4/17
McCormick & Schmick’s – Extended Happy Hour on 4/17 (3:30 – 11:00pm)
Mimi’s Cafe – Free Lunch or Dinner entree with/purchase of 2nd and 2 drinks thru 4/20 with coupon
McDonald’s – Buy a 1/4 pounder or Big Mac, get a 2nd one for 17 cents
P.F. Chang’s – 15% Off Entire Purchase on 4/17 Only
Schlotzsky’s – Free Chips & 20 oz. Fountain Drink
Sonic – All Day Happy Hour on 4/17
Quizno’s – Like them on  Facebook – get a coupon for a BOGO  sub with purchase  of fountain drink
White Castle – 15% off your entire order (exp. 4/17)

 

 

Founding Oenophile

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T. Jefferson: Patriot, statesman, wine lover

Today, April 13th, is Thomas Jefferson’s birthday. Jefferson was the third president of the United States, best known for doubling the size of the country by taking some land off the hands of Napoleon III in the Louisiana Purchase. He also sent Lewis and Clark to explore it. He is also known for writing one of the defining documents in American history, the Declaration of Independence. He did a little of everything for the United States, as a minister and diplomat to France, innovator, architect, and creator of the first lottery. He was the first Secretary of State and the second Vice President. He was even the first wine connoisseur in the United States.

There were plenty of options for drinking in the colonies. Rum and whiskey were the popular hard liquors of the time, and beer and cider was plentiful as well. Punches were incredibly popular, especially in the warmer months. Madeira and port were also available in taverns and bars, but what was sought after by affluent and discerning colonists was European wine. Jefferson came to develop a taste for it while he was a law apprentice for George Wythe. He started his own wine cellar at home, and grew it over the years of his political and revolutionary career. When he took over Benjamin Franklin’s job as Minister to France after the Revolutionary War, his education in wine truly started. He took several tours of the wine regions of France and Germany, taking extensive notes in the regions he travelled and learning all of the subtleties in the production of wines from each region. His peers looked to him as a wine connoisseur, and he advised George Washington, John Adams, James Madison, and James Monroe as to what wines to buy for formal events and what ones to put in the presidential cellar. Jefferson himself spent quite lavishly while he was president on wines for formal dinners, but also felt he got the best deals on wine since he knew the people who owned the vineyards from all of his travels through Europe.

“No nation is drunken where wine is cheap; and none sober, where the dearness of wine substitutes ardent spirits as the common beverage.” Jefferson was quite a consumer and believer in wine. He kept a large stock of it in his home, and his house hold consumed an average of 400 bottles of it a year. This is when a time that people were highly distrustful of water, leading Franklin to quip “In wine there is wisdom, in beer there is Freedom, in water there is bacteria.” While he was flush with money, he would buy wines without regard to price, once telling his contact on a particular wine “let the price be what it may, always however considering quality more than price.” As his fortunes waned, so did his dedication to importing expensive wines. It also grew his commitment to making wines at home.

The cellar where he kept his private stock

“We could, in the United States, make as great a variety of wines as are made in Europe, not exactly of the same kinds, but doubtless as good.” Jefferson loved to import and wines, but his true dream was to open a vineyard in the United States to create wines that would rival the wines of Europe. He was very serious about it as well, joining forces with Phillip Mazzei, an Italian physician turned merchant, while he was touring America. He spoke with Jefferson about developing the Virginia countryside into a wine making region, purchasing the land around Monticello for Jefferson and his workers to cultivate the grapes that were grown on it. He we able to convince his allies from the war and politics, Washington included, to help him create the Virginia Wine Company. Based on historical records, Jefferson was never able to enjoy a drop of wine made from his vineyards, even with Mazzei’s expertise. Diseases that the grapes did not have to deal with in France, like black rot and phylorexia, killed many of the grapes, as did bad weather and neglect from Jefferson’s long absences. In his diaries he did mention making vinegar, but never anything about wine. It was not until 200 years later and the development of pesticides that wines were able to be made in the United States and Virginia in particular.

Jefferson would be amazed at where the wine culture of the United States is today. California is a major player in the international wine industry, and every state has a winery of some sort. Ohio itself has over a hundred, clustered around every major city. Before Prohibition destroyed most of the alcohol making industries, Cincinnati was the heart of wine country. The semi-sweet Catawba wine produced in the region was in very high demand all over the country from the 1830’s to that fateful period.  Heinke Winery in Cincinnati was called one of the top urban wineries in America by Food Republic, potentially bringing back some focus of the wine community to Ohio wines.

If you want to develop your own palate, check out wine tastings at Dorothy Lane Market and Arrow Wine every weekend, or try wine flights at The Wine Gallery downtown and The Wine Loft at the Greene. If you know of another good place for wines in Dayton (like Rumbleseat or the new Deaf Monty’s), add it in the comments below. Thanks to the vision of the Thomas Jefferson, not only do we have an amazing country, we have a thriving wine culture. Have a glass tonight for the birthday boy! Cheers!

Food Adventures Get Hooked at JJ’s Fish and Chicken

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Fried Tilapia and Perch Meal

You may have seen billboard signs in Dayton for JJ’s Fish and Chicken, calling fried food lovers like the “bat signal.”  As you know Deep Fried Foods have always had a special place in our heart.  Our fascination with such calorie busting meals took us on a little Food Adventure in North Dayton.  The destination was an old converted Taco Bell building which is the North Main Street location of JJ’s Fish and Chicken Drive Thru.  This place was brought back to life by a couple of brothers of Mediterranean decent.  Most of their business is drive thru or carryout, but we wanted the dine in experience to mingle with the staff and customers.  There isn’t much mingling as you are separated by plexiglass and an intricate spinning device where you pay and receive your food.  Let the Food Adventure begin…

JJ’s Fish and Chicken, North Main St, Dayton

We noted right away that they had some pretty good prices and a huge variety of fried seafood offerings.  Sure, they might offer some baked fish, but we were on mission of breaded pleasure.  They had some great specials for under $5, but we decided to go for a couple of the fish dinner offerings and a “pick 2 combo” of fried shrimp and chicken wings.  Your Food Adventure Crew also noticed a display case with dozens of containers of side dishes.  If there is ever a shortage of side dishes in the world, this case would feed North America for a week.  We ordered a personalMac n Cheese.  They nuked it and it was served so piping hot that we scorched our mouths and even after 5 minutes, we could still hardly take a bite of the mac n cheese.

Our eyes turned to a drink case that housed a bunch of Faygo pop, the pride of Detroit.  That’s all they have to drink, no water, no ice tea, just regular Faygo pop, the large 24 ounce bottles.  Your Food Adventurers dove in head first and grabbed 2 of them.  Already in a comical mood, a scalded and galded Big Ragu looked to take a seat.  With some of booths mysteriously missing, we decided to squeeze our petite frames into a front row seat on a couple of stools.  This allowed us to watch the cooks and customers interact like a breaded ballet.

Shrimp and Chicken Wing Combo

A bell rang and the plexiglass swivel device turned like a set of The Price is Right, to reveal a large brown bag.  Our feast had arrived.  We were fascinated with the glass separating the workers from the customers.  This is where all the action takes place.   There was a tender moment when we picked up our food, when the cook placed his palm against the bulletproof glass, and we put our hand directly against his, just like a prison scene….the walls cannot keep the man down!  The touching scene was halted when we smelled the aroma of freshly fried fish in the bags we were holding and realized we needed to eat now.

Inside the bag were 2 HEAPING white containers overstuffed with food.  The weight of each dinner alone required the use of a “spotter” to lift.  We heard angels singing as we opened styrofoam vessels of joy.  We noticed they served each meal with coleslaw, fries and a couple of slices of white bread.  We are talking old school stuff here.  Our meals were good, with the highlight being the fish.  The fried tilapia and fried perch were incredible.  We would also recommend fried walleye and the fried orange roughy.  We enjoyed the fish selections very much.  Meanwhile, The Big Ragu even downed some fried oysters which were fresh and juicy.    The Big Ragu did one of his patented “fat kid tricks”in which he made a po’ boy sandwich by putting perch, coleslaw, fries and hot sauce on the included bread slice.

The Mac N Cheese that scalded our mouth

We thanked the staff and left JJ’s stuffed to the gills.

If you love fried fish, you have to check this place out.  With such a huge variety of different fish and seafood choices, you cannot go wrong.  We had to chuckle at the menu saying zero grams of trans fat.  JJ’s Fish and Chicken is a national chain, with 2 other Dayton locations on N. Gettysburg and Salem Ave.  We noticed they do a brisk business.  Many hungry customers were in and out during our visit getting their “fried food on.”  So, we ask you, do you want a mountainous pile of fried food at a stunningly low price?  Then visit JJ’s Fish and Chicken Drive Thru and get hooked like us.

Insanity! A Beer Review

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[yframe url=’http://www.youtube.com/watch?v=q5xwhn7Njg0′]

This is the Snobby Beer review of Insanity from Weyerbacher Brewing Company in Easton, Pennsylvania. This seasonal beer is a bourbon barrel aged version of their year-round English Barleywine, Blithering Idiot. Clocking in at a whopping 11.1% ABV, this beer is big and bold. You may have seen my text review of this beer, but this is a beer that I feel deserves a video review!

From the Weyerbacher website:

Weyerbacher Insanity“Insanity is made by aging our perfectly balanced Blithering Idiot Barleywine in oak bourbon casks. This incredible combination creates a mélange of flavors from rich malts, raisons, and dates to oak, vanilla, and bourbon. Insanity will be yours this February!!!

Insanity is 11.1% ABV. It is best enjoyed in a brandy snifter and served at 45-55ºF.”

 

 

 

 

 

Here is the text review for this beer:

APPEARANCE

This beer is extremely murky. Reddish-brown with almost no light coming through. The head was about a finger and disappeared completely after a few moments. Admittedly it’s not the prettiest beer, but you can tell from the looks that it is good and hearty. It looks like a typical unfiltered barleywine.

SMELL

Lots of biscuit in the nose. The oak comes through, as do raisin and dark fruits such as plums and overly-ripe apricots. A very slight tinge of alcohol comes through, but not as much as one would expect from a 11.1% beer. As it warms, the alcohol becomes more pronounced yet it’s still fairly well hidden. There is a hint of spice such as cloves or nutmeg, albeit they are very mild.

TASTE

Ah – this is everything I like in a good barleywine. Tons and tons of dark fruits – dark overly-ripe cherries, plum, raisin, and apricot. I am reminded of cognac while I sip due to the wonderful fruit flavors. It’s very sweet, in fact it is almost syrupy which, in this case, is very pleasant.There’s a large amount of bread and biscuit flavors. The alcohol is extremely hidden in this beer, there’s only a slight taste of the alcohol after you swallow. The oak is sort of an afterthought, and I probably wouldn’t have noticed it if the smell didn’t come through. The aftertaste lasts and lasts, almost never quite leaving the mouth.

Weyerbacher InsanityMOUTHFEEL

This one’s a sipper. It’s very thick and syrupy with almost no carbonation. It’s slightly warming, but not as much as you’d think for having such a high ABV. It’s not easy drinking by any means, but rather the type of beer you sit and enjoy over the course of an hour (or longer!).

OVERALL

Excellent, excellent English style Barleywine. It’s got all of the delicious dark fruits and biscuit notes, and the oak adds a really nice bit of complexity that makes you crave more. This almost reminds me of Dogfish Head’s 120 Minute IPA as far as the extreme fruit flavors. I don’t know how old my bottle was (couldn’t find a date anywhere), but I can tell this beer ages b-e-a-utifully. This is an awesome beer and is relatively easy to find (if you get Weyerbacher, that is) so I am definitely going to hold this beer in very high regards. Grab a few of these for the winter months, and enjoy in your favorite reading chair while snuggling up under some covers before bed.

Cheers.

SCORE: ★★★★ 4/5

Questions? Suggestions? Let me know what you think! Grab a beer and leave a comment.

This review is also available at Snobby Beer.

A Monday Night Pizzeria at Meadowlark

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On Monday nights starting April 9th the Kettering eatery of Far Hills Avenue will turn into a Pizzeria joint.  From 5- 9pm you’ll get to enjoy a special menu featuring pizza’s  (sorry no regular menu that night).   Meadowlark owner Wiley says, “we’re going to use our Monday nights as a test kitchen and see how this evolves. We’ll for sure do it through August, menu’s will change and we’ll see how it goes.”

 

Chef Liz Valenti actually just returned from the International School of Pizza, where she

Meadowlark's own Liz Valenti with Chef Elizabeth Faulkner making pizzas

studied the craft of pizza from 9 Time World Pizza Champion and Master Instructor Tony Gemignani.  She excelled in class and was selected  to assist  Germignani at the Las Vegas Pizza Expo and competition, where he again places first.  The dough Meadowlark will be using is a 2 day dough and all pizza’s will be 15″, big enough to share.  Wiley says she just got a bunch of to go boxes for pizza’s, so think about them fort ake out on Monday nights.

Monday Nights Menu:

Appetizers:
Eggplant Fries  with a crispy rice coating, yogurt sauce

Meatball, Greens and Pastina Soup made with ground chicken, savory broth, mirepoix

Salads:
Romaine Heart – Smoked Maine shrimp, green goddess dressing, cherry tomatoes and dill

House Salad- Chopped romaine, spinach, cabbage and your choice of vinaigrette—
Mustard-caper, sesame lime or blue cheese

Pizzas:
Italian Sausage, Caramelized Onion and Mushrooms

Bacon, Ricotta Cheese and Blistered Grape
Spicy Capocolla and Broccolini with Herb Mayo

White Pizza with Smoked Provolone, Fontina and Fresh Thyme

Dry-cured Black Olives, Aleppo Pepper and Chickpeas

Zucchini, Roasted Peppers, Feta Cheese and Lemon

Sides:
Sauteed Spinach  in Olive oil and garlic

Roasted Cauliflower with Almonds, raisins and capers

Desserts:
Italian Cornmeal Scone “Shortcake”
Lemon curd and sliced strawberries

Monday Sundae
Housemade marshmallow sauce with “wet nuts” on your choice of ice cream—

(and yes I asked, wet nuts in just an old fashioned soda fountain term for nuts seasoned in syrup.)

Food Adventures: Small Bites for 4/5/2012

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Food Adventures with the Big Ragu and Crew: Another installation of  “Small Bites.”

Here in “Small Bites,” we feature some of our favorite food items across the Dayton area.  We are not food critics, we love to eat.  Often imitated never duplicated, we set out to let you know about some of the better eats around the area that you may not know about !

Owners Rick “Voltzy” & Jack Sperry Want Your Vote to Decide!

THROWDOWN: VOLTZY’S vs. THE HAMBURGER WAGON, on  Saturday June 9, 2012

Our first small bite is actually a coming attraction.  Two of the most popular burger joints in the Dayton area are going to have an old fashioned “Throwdown!” at the Rock n’ Green Tomato Festival in Miamisburg, Ohio.  The Hamburger Wagon of Miamisburg will go toe to toe with Voltzy’s Rootbeer Stand of Moraine.  Get to this festival and cast your vote on Saturday June 9th.  Who will win this burger brawl to settle it all ??  We visited with Voltzy’s owner Rick Volz and the Hamburger Wagon owner Jack Sperry, and they both think they are going to win !  The Throwdown  is in the early stages, so there will be more details in the coming weeks.  Look for a follow up feature story from the Big Ragu in May right here on DaytonMostMetro, when we will cast our votes for the best burger!

 

THE SANDWICHES at JIMMIES LADDER 11:

The Ladder 11 Sandwich

Are you looking for a great, casual bar and grill that serves up top notch sandwiches?  Food Adventures recommends that you try Jimmie’s Ladder 11 on Brown Street.  Jimmie’s ladder 11 resides in an old renovated 1892 firehouse and is full of atmosphere.  They also make some amazing sandwiches.  One of our favorite sandwiches is the Ladder 11 which consists of Romanian Style Pastrami, Corned Beef, Hand Cut Cole Slaw, and House Russian Dressing on Rye.  The menu has a large variety of sandwiches, pastas, and some incredible appetizers.  Try the creole cheesecake…… you will not be sorry.  Jimmies Ladder 11 is located at 936 Brown Street across from Miami Valley Hospital.  For more information, check out jladder11.com.

 

 THE CREPES at CREPE BOHEME at the 2nd Street Market:

Veggie Crepe

From the crepes in Paris, France to a Chocolate Crepe from a street vendor.  We have been fans ever since!  Fortunately for us, we have Crepe Boheme located at the 2nd Street Market in Downtown Dayton. Today we even opt for for a Vegetarian Crepe rather than the crepes made with Nutella.  The Crepe-Master Sabine skillfully pours the thin layer of batter on the hot plate and the magic begins.  We suggest you try a create your own crepe you with:  Spinach, Tomatoes, Mushrooms, Brie and an incredible Red Pepper Sauce.  For the carnivores out there, you can always try the Black Forest Ham Crepe.  This crepe is packed with Black Forest Ham, Brie, and topped with Mushrooms.  Give Crepe Boheme a try and you will be hooked!

 

 

THE 2 FISH OR CHICKEN SANDWICHES FOR 2 BUCKS at RALLY’s:

Rally’s: 2 Nice Sized Fish Sandwiches for 2 Bucks

Two dolla to make you holla!  We don’t usually write about fast food chains, but every once in a great while, we will see something worth mentioning.  Such is the case with the current deal at Rally’s Hamburgers, the infamous double drive-thru place.  The Big Ragu’s obsession with fast food had him doing a double take.  Rally’s has a deal of 2 fish or chicken sandwiches for 2 bucks total.  The sandwiches aren’t tiny either.  The bang for your buck is great.  Satisfy your hunger for 2 dollars?  When is the last time that happened?  Other monster chains are charging around 4 bucks for the same thing, so make sure you stop in at Rally’s for this fantastic deal during the Lenten season.

 

 

 Look for our FOOD ADVENTURES every THURSDAY on DaytonMostMetro.com!

 

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Your Chance to Join A Vine to Wine Tour

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Springboro’s Bella Vino  is putting together a road trip on Saturday, April 21st to visit  Huber Winery & Orchard n Southern Indiana.  As Indiana’s largest wine-grape producer,  Huber produces  nearly 400,000 pounds of grapes per year.  You’ll  tour the vineyards to see Cabernet Franc, Cabernet Sauvignon, Malbec, Seyval Blanc, and more  varieties growing on the over 65 acres of family farm.  You’ll head to the cellars to get a glimpse of how the fruit is turned into wine, and learn about the harvesting, production and aging.  And of course their will be tasting!



Here’s the itinerary: 


9:00 am: Leave Bella Vino in a luxury shuttle, with pastry, mimosas, and coffee on the road.


11:00 am: Arrive at Huber for a tour of the orchard, winery, and small-batch distillery.


12:30 pm: Lunch from the Huber kitchen.


1:30 pm: Private tasting with the winemaking team.


3:00 pm: Shopping at the farm market, then back on the road – we’ll be screening Sideways on the flatscreen!


6:00 pm: Return to Bella Vino.


 


Tickets are on sale now for this all-inclusive trip and are $75 per person.


Bella Vino Wine Merchant & Bar


495 N. Main Street, Springboro OH 45066


937-748-3807


Care and Feeding of Your Bartender


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My inspiration


I have been in the restaurant and service industry for quite a while. And over that time, I have seen a ton of things. I have seen a short Hispanic man in a frog thong dancing on stage. I have seen Chris Rock tear apart a room. I have been told I was the worst server my customer had ever had, and I have been told I was the best server they ever had. From the delightful to the horrible, you see a great deal things while you are helping people have a relaxing evening out. During my day job, if I have clients or managers roughing me up a bit, they never seem to do it with the vigor of someone who is missing their martini that they ordered “a half hour ago”. It is always a fascinating exercise in human nature to see how we are treated as bartenders.


Majority of the people in the service industry want you to have a great time while they are serving you. It is rare among the staff that I have worked with that they did not like people. Even after nights that we have run all over creation and walked out with little more than we started with, we still come back the next day to do it all over, with a certain undulled enthusiasm about making a killer tip. Or having a great night. It is fun to the point it is almost addicting. Steve Dublanica in his outstanding book Waiter Rant compared it to an addicted gambler; we always feel we are one day, one shift, one table away from a huge tip. And that comes back to why we are willing to do whatever it takes to make sure you have a great night.


I want to build a great relationship with you for that evening. Hopefully the next evening you go out as well. If you want to get the best experience you can with me (and other bartenders), here are some tips to help make this relationship work.


1. Get the bartender’s attention in a polite way. Eye contact and a smile works great. Maybe even a little wave if I seem incredibly busy. Under no circumstances should you snap or whistle at us. I am not a pet, and will come when I am called. In fact, I can find a cleaning project or two after being snapped at. Another good way to be ignored is to make sarcastic comments about how long the wait is. And calling me “Buddy” works wonders as well.


2. Be patient. I guarantee I am getting to you as soon as I am able. I will at least acknowledge your presence with a nod or a comment. On a busy night, I have dozens of drinks, customer orders, and server drinks to take care of, as well as making sure I am not running out of supplies by the time I get to your rounds. And I am hustling. While you are waiting, you can do this…


3. Figure out what you want. Do NOT, under any circumstances, start deciding what you want when I get to you, especially after a wait. You have had ample opportunity to choose. If you have a question on particular liquor, I would love to answer it. If you do not like the answer, have a back up drink. Hemming and hawing at this point is going to irritate us to no end. And maybe the rest of your party. And the people who are after your party.


Okay, I have this. All at the same time.


4. Order all of your drinks at once. You have my attention. I have a damn good memory. You do not have to order a drink, wait for me to finish it, and then order the next drink. I can combine steps and make drinks faster if I know all the drinks I need to make at once. Most bartenders have been around for a while, and can hold a few thoughts at the same time.


5. Put your cell phone away. With the explosion of the cocktail culture, there are millions of drinks out there. Not only that, there can be variations on those drinks. So while the Mixologist app might lead you to a tasty sounding drink like the 40 Volume Lemonade, you may want to wait until you are the only person at the bar so you can show me the phone, and we have a chance to look it over. If you can see I am incredibly busy on a Friday night, order a classic, or something that the house specializes in. Not something we have to learn to make on the fly. I want to make you a drink you are going to remember for how good it is and not one that tastes like I just dumped my spill mat into a glass (which is known as an L.A. Freeway).


6. Your drink has enough liquor. The standard drink in any recipe book or restaurant is between 1.5 and 2 ounces, depending on the drink. That is what I am pouring. Like food, cocktail recipes are designed to create a specific taste. If you want to taste the liquor, you can order a double. If you do not want that much liquor, ask for your drink short or with just a splash of mixer. That will bring the flavor of the liquor forward. And by no means expect a heavy liquor taste in mixed drinks like Long Island Ice Teas or Mai Tais. Cocktails of that nature were created to smooth out the roughness of the alcohol, not ramp it up. Trust us; you will feel it, even if you do not taste it. That being said…


7. Tell us if there is something wrong. It annoys me to no end if you tell me after the fact that the drink was wrong. It was too sour, did not taste right, maybe even something as small as looking like the wrong color can turn you off. If there is a legitimate issue, no matter how busy I am, I want to fix it. Many times the fix is fairly simple. I am human(ish). I make mistakes. Again, I want you to have a good night. Bad drinks do not make a good night. Or repeat business.


8. Tip. Early and often. Even if it just pop or water, leave a little something for the person who brought it for you. We remember, and it will ensure when there is a crowd of people clamoring for a drink, your drinks may get out a little quicker. Maybe a little stronger. It is also part of the cost of doing business. Going out in this country calls for tipping the people who take care of you. Budget that into your night. And never say something like “I would tip you, but the drinks are too expensive.” We hear that you would tip us, but you are too cheap.


9. We are servERS, not servANTS. The best way to make the night enjoyable for everyone is to realize that we are human. I have worked as hard becoming a good bartender as you did at becoming good at your current career. Studied and everything. Please be courteous and treat me as another person working hard for a living, not some sort of inferior. If I ask you “How are you doing?”, please answer it with a decent response. “I’ll have a Captain and Coke” is not a proper response. Not even in the right ball park of decent responses. See point four about memory…


I am just as invested as you are in having a good night out, getting your drinks to quickly and made correctly. I look forward to seeing you out this weekend and making you something tasty to drink. I would love for this to be the beginning of a beautiful friendship. Cheers!


Doors of Compassion Open for 2012!


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Helping our community


What would you do to get a chef to cook you a private meal? Not just any chef, but the likes of Chef Jen DiSanto from Fresco? Perhaps Chef Wiley and Chef Liz from the Meadowlark? Maybe Chef Dominique Fortin from C’est Tout? Or any of the other delightful culinary experiences we have in Dayton? Not only do you get an exquisite meal, you get to eat with friends and some of the top community leaders in Dayton. You do not have to think that hard about it, because the Ronald McDonald House has made it easy for you! They are once again presenting the Doors of Compassion on April 21st, an incredibly unique event where all proceeds will go to guest families who have children in the hospital with critically ill or injured.


You will get your notification of where you will be dining on April 21st about a week before hand. The evening begins at someone’s home with a dinner prepared by one of the top chefs in the area. They will all be given the same ingredients, add a little of their own flair, and create a one of a kind dinner for you and the other guests at your location. That is just where the night begins. After you have enjoyed fine food and company, you will be invited to attend the After Party Twenty Twelve, the location of which will be revealed at dinner.


The After Party will have a whole new round of delights for you! While you are enjoying an array of sumptuous desserts, coffees, and refreshing cocktails, you can enjoy music from the 60’s, 70’s, and 80’s provided “Rodney the Band”. Make sure you take a look through all of the items and packages at the live auction being run by Bobbie Roland. One lucky guest that evening will also win the raffle to go home with a gorgeous James Free Jewelers’ piece, created by Charles Krypell. You will also be able to chat with all of the other attendees who enjoyed a dinner that night, and trade stories about the evening. All of this will be emceed by community icon Kim Farris from 94.5!


Dinner, desserts, dancing and donations to a great cause that strengthens our community. The window to make reservations closes on April 6th, so gather your friends and call 937-535-CARE or visit www.RMHCdayton.org. We look forward to seeing you there!


19 Beers and The Perfect Burger: One Eyed Jacks


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The University Shopping Center across from Wright State’s Nutter Center is a unique place to eat. You have the normal options of Subway, McDonalds, Bob Evans, etc… but in the mix of the mediocre there are a few places like Jeet, The Flying Pizza, and Tiks Thai Express dishing out some really good food. But, my favorite is One Eyed Jacks. Founded April 14thof 2008, Jacks has been serving up cold beer and hot burgers straight to the mouths of Wright State Students for years.


Busy behind the bar shot at One Eyed Jacks.
Friday night crowd keeping the bar busy on a Friday.


The brilliance of One Eyed Jacks lies in its mix of quality atmosphere, food, and drinks. During the day, Jacks is perfect for winding down with a cold beer and a burger, but on a weekend night the mood changes. As people roll in, the band sets up, and the group conversations all merge into a wall of sound and you find yourself in a pure party setting.

There is no musical prejudice at Jacks.  The Rumpke Mountain Boys had several people trying their hand at a jig with others bumping, grinding, and yes hula-hooping to their wonderful bluegrass twang. Upcoming acts like Cappadonna from the Wu Tang Clan (Mach 30th) will undoubtedly have a lot of people bouncing around the stage trying some new moves that maybe they shouldn’t.  With smiles everywhere, band playing, the bar hostesses hard at work, and the kitchen buzzing, it is impossible to have a bad time at Jacks.


The 2am Burger at One Eyed Jacks
Egg, Burger, Bacon, Hashbrowns... That is all you need to know.


With all of that atmosphere, it would be a shame if there wasn’t substance to back it up. Jacks does not disappoint. The Veggie Zaffer (my regular choice) is the most amazing piece of late night satisfaction in Dayton. Two house sauces, siracha-kraut (a creative twist on kim-chi) and tatonka   (a mildly spicy cream sauce) sit on a huge spicy black bean burger with cheese, onion, and swiss. It is spicy, rich, and if you think you need meat to have a good burger, this will prove you wrong. While the Zaffer is fantastic on its own, it is served with a mound of hot, perfectly greasy, seasoned, and battered french fries. There are few words outside of addictive that I would use to describe these flawless fries. While I am prone to ramble on about the $7.99 Zaffer basket and how every order should be placed with extra tatonka and blue cheese on the side their other options are something too.


Like the “2am” burger. For $7.99 you get a large beef patty sitting atop a hash brown and covered with cheddar, ketchup, bacon, and an egg. Or, if you’re just a little peckish share some pizza nuggets ($7.99) stuffed with cheese and pepperoni served up with marinara for dipping. The whole menu from pizza to wings, from burgers to salads is consistently good, packed with flavor, and reasonably priced all under $10.


An appitizer platter at One Eyed Jacks
The pickle spears are fantastically crunchy.


Open 11am-2:30am Monday through Saturday and 12pm-2:30am on Sunday, One Eyed Jacks is a fantastically assembled bar with great service, 19 beers on tap, fantastic food, and a variety of music that few rival. (Not to mention $3 shots of Jameson on the 14th of every month.) Head to Jacks if you are down for a fun night with good people.


 


 


Food Adventures visits Local Personality: Henrique Couto


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“Uncle Henny’s” Homemade Ginger Ale


Sometimes when we go on a Food Adventure, we meet someone that makes a big impression.  It is fair to say local talent Henrique Couto did just that.   About a year ago,  the Big Ragu randomly saw Henrique at a Chinese Buffet.  He was dressed in his trademark colorful pajama pants and a unique Hawaiian shirt.  His handlebar moustache was perfectly curled and he had rubber bands holding his beard tight.  Immediately, we knew we had to meet this interesting character.  After a couple of photos at the buffet, we went on our merry way, not even knowing his name.  Then, a few months later, we saw Henrique’s music CD’s at a local store and got in touch with him.


But who is Henrique Couto?  He is a filmmaker, musician and self described “raconteur” who finds any and all ways to express himself.  How does he fit into our Food Adventures? Well, he also makes some “Softened Drinks” which are available at unclehennys.com .  Being curious. we decided to check out these beverages.


We met Henrique at his home where he brews these special batches.  Couto shared with us how he got started in the beverage making business.  He told us that he had tried some incredible Ginger Ales from all over the country, yet there was nothing like this available in Dayton, Ohio.  Henrique decided to develop his own tasty sodas by cooking them himself in his kitchen, and people quickly took notice.  Henrique says, “I hope people to enjoy it, I hope they love the way it tastes, and I hope they buy lots more.  I like that level of validation!”


We each decided to buy a 6 pack of soda from Henrique.  We chose regular Ginger Ale, and the diet version.  The ginger ales are unique.  You have never tasted something quite like this.  They are made with pure cane sugar and real grated ginger root.  He shies away from using peppercorns and cayenne pepper, and instead adds habanero for a subtle heat.  Definitely a very individual taste.  Not for everyone, but we know he is going after the eclectic and adventurous soda seekers.


But, Couto does not only make beverages.  Henrique is a man of many talents.  He records music and has some of those videos online.  He plays an electric ukulele.  How cool is that?  He even has a website called UkeOrDie.com.  He also hosts a local game show on Wednesday nights at Milano’s Restaurant near University of Dayton called “Drink n Think.”   He is of Portuguese decent, and shares our love for food, like a good Pad Thai.


After swapping foodie stories, Henrique asked us if we would like to see his mausoleum.  That’s right, this horror film buff had set up a mini studio in his garage using his experience from his days in the film industry.  We also love horror movies, growing up with Dr. Creep and Shock Theater.  The 3 of us shared some laughs about our favorite creepy movie actors, then ended the visit with a few photos.


What is next for Henrique Couto?  He is currently developing a fruity root beer beverage that he intends to call “Froot Beer.”  We can’t wait to taste this, but it will not be available for a few weeks.


Henrique was very kind to take the time to invite The Big Ragu into his home for our Food Adventure.  We found out there is much more to him than the unforgettable outfits.   He is very witty with a great sense of humor. We will be seeing him around town and wish him much success in his “Softened Drink” endeavors, which you can check out HERE.  Whether being Dayton’s favorite electric ukulele player, game show hosting, or brewing his own beverages, we think Henrique Couto is an example of when nice guys finish first.


Have you met Henrique?  Have you tried one of  Uncle Henny’s Softened Drinks?  Have you seen his game show or been to one of his ukulele shows?  Then post you comment below !


Also, please visit FOOD ADVENTURES on FACEBOOK by clicking HERE and “like” us to become an official fan!!


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Military Mondays at Young’s Golden Jersey Inn


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The Golden Jersey Inn specializes in  country home cooked meals.  And on Monday’s from 11am -3pm military families can enjoy their meals for 15% off.  Just show your military ID on any Monday and receive 15% off your lunch – meal, beverage and dessert included! Not valid with any other offer. Offer good for current and retired military and their families.


Featuring  meatloaf, homemade chicken and dumpling’s, country fried chicken, burgers, soups and salads, the lunch menu offers plenty of options for everyone.  Of course you’ll want to order up a milkshake and save room for some Young’s homemade ice cream, too.


Young’s Jersey Dairy is located on Route 68, one mile north of Yellow Springs, Ohio, or eight miles south of Springfield, Ohio.


6880 Springfield-Xenia Rd

Yellow Springs, OH 45387

(937) 325-0629


Food Adventures: Making History at Culp’s Cafe


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Culp’s Amazing Pot Roast


One of Dayton’s best kept secrets is Culp’s Cafe located at the Carillon Historical Park.  The original Culp’s Cafe was started in the kitchen of Charlotte Gilbert Culp who sold breads and baked good out of her West Third Street home.  When downtown Dayton boomed in the 1940’s, The Culps opened a cafe by the Arcade building serving homemade food to about 5,000 customers per day.  During the 1960’s, people began moving to the suburbs forcing the Culp’s to sell their beloved cafe due to declining sales.  Culp’s Cafe is alive again thanks in part to Carillon Park and Chef Jose Calzada who puts his modern touches on nostalgic home cooking.  If you are looking for good, homemade food set in a beautiful atmosphere, then Culp’s Cafe is the place to be.


Culp’s Cafe celebrated St. Patrick’s day offering a menu consisting of traditional Irish favorites.  As soon as we heard about this, we knew we had to attend as guest of Chef Jose and the Dayton Historical Society.  The menu included a three-course lunch for $11.75.  The entrees were Irish classics: Fish and Chips, Sheperd’s Pie, and Corned Beef with Cabbage.  The desserts were just as festive including such tasty treats as Irish Cream Chocolate Mousse Cake, Chocolate Guiness Goodness, and a White and Dark Chocolate Bread Pudding with Irish Cream Sauce.


Corned Beef with Cabbage


Our appetizers were brought to the table by a server decked out in a traditional 1940’s waitress uniform.  (Imagine a gray version of the uniform worn by Flo at Mel’s Diner.)  This really brings a nostalgic vibe to Culp’s Cafe!  We were served a simple, refreshing salad and a cup of hearty potato soup.  The soup was the tasty kind your mom used to make, but Chef Jose throws in a little bacon and cheese for added flavor.  We loved our appetizers and waited eagerly for our entrees to arrive!


Our friendly server, Carol, brought out our Fish and Chips and Corned Beef with Cabbage.  The Big Ragu is the known as the “King of Fried Foods” and naturally ordered the Fish and Chips served with a side of house-made Cole Slaw made with pineapple and poppy seeds.  We ordered the Corned Beef with Cabbage.  The dish consisted of three large pieces of Corned Beef that resembled the tongue of Kiss’ Gene Simmons.  (If you don’t understand that reference, we suggest that you Google ‘Gene Simmons Tongue.’)  The cabbage was tender and the Corned Beef was flavorful.  The Big Ragu even took a bite of the Corned Beef — an amazing feat if you’re familiar with the issues Ragu has with certain meat textures.  Too bad we didn’t photograph this part of our dinner…the facial expression was classic.  The Corned Beef with Cabbage was also served with boiled red potatoes leaving little room for dessert!


The Chicken Basil Sandwich is Mouthwatering


As we were waiting for our desserts, we thought we would entertain our fellow diners with our interpretation of “River Dancing”.  Fortunately, we left our tights and curly-haired wigs at home.  As the desserts arrived, our eyes got about as big as our bellies!  The Big Ragu ordered the Irish Cream Mousse Cake — a nice, light way to end the meal.  We ordered the Bread Pudding which we quickly devoured.  The Big Ragu makes pretty good bread puddings, but Culp’s Bread Pudding puts ours to shame.  Chef Jose took it to a whole new level by adding Dark and White Chocolate!  After all of this food, we were feeling “extra heavy”.  We feared the only way we could leave the cafe would be for someone to kindly roll us out to our car!




Incredible Bread Pudding


The Irish Feast was amazing and we appreciate Chef Jose and Elise Hafenbrack from Dayton Historical Society for inviting us to be a part of this great event.  Culp’s Cafe is open seven days a week from 11:00 a.m. until 3:00 p.m.  Some of the other dishes we highly recommend are the Reuben, Grilled Basil Chicken Sandwich, Original Culp’s Cake, and that amazing Pot Roast.  Culp’s Cafe takes you back to the long lost era of good, homemade comfort food set in one of the most scenic dining rooms in Dayton.  We encourage you to visit Carillon Historical Park and take pride in Dayton History and enjoy a great meal at Culp’s Cafe.


Have you had a chance to visit Culp’s Cafe in Historic Carillon Park?  Please leave your comments below !


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The Century Scores Rare Bourbon


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Buffalo Trace Distillery in Franklin County, Ky., has long been known for making premium bourbons. The oldest continuously operating distillery in America, for more than 200 years they have been distilling fine whiskey on the spot where the buffalo migration route crossed the Kentucky River. Not content to rest on their laurels, Buffalo Trace has continued to create new products and was recently named American Whisky Brand Innovator of the Year by Whisky magazine.


Their newest product is not only a damned fine bottle of bourbon, but it also has a fascinating story behind it. On April 2, 2006, a powerful line of storms tore through Central Kentucky, tearing apart two of Buffalo Trace’s warehouses. Fortunately, one of them was empty, but the other was one of the distillery’s most treasured warehouses. Warehouse C was built by Col. E.H. Taylor Jr. himself in 1881 and held 24,000 barrels of young and premature E.H. Taylor bourbon.


The barrels miraculously survived the storm, despite the fact that the walls and roof around it were ripped off, leaving them completely exposed. The barrels basically cooked through the summer as the warehouse was repaired around them. Summer heat is actually an integral part of the whiskey aging process, as the expansion that results from the rising temperatures drives the bourbon into the wood of the barrels and allows them to come in contact with the oak, which contributes the mellow flavors of fine whiskey.


But these extreme conditions resulted in an unusually high evaporation rate that left them with a unique wood flavor integration and an extremely high “angel’s share” of 63.9 percent, more than double the normal loss due to evaporation. The bourbon that these greedy angels left behind exhibits a wonderfully spicy flavor profile with a beautiful nose and extremely complex finish.


Bottled at 100 proof, this rye-heavy mixture is the third in the Colonel E.H. Taylor series of special limited-release bourbons. Aged between nine and 11 years, this is truly a rare and special bottle of whiskey. Now, it’s not cheap at $75.99 for a fifth, but this represents a chance to experience a little bit of history in a glass; and it’s highly unlikely that circumstances like this will ever be repeated, even intentionally. Chalk up the high price to the limited availability and the fact that the angels took some of the finest hooch.




The above story from NashvilleScene.com writer Chris Chamberlain


Currently available in very limited quantities, you can try this rare bourbon at The Century- A Bourbon House, on Jefferson Street in downtown Dayton!  Just one of the many 60+ bourbons that grace the bar of this charming little bar, that reinvented itself this year by

specializing in barrel aged spirits.


For a true education in bourbons, I suggest you attend their monthly tastings that give you great exposure to a variety of brands and flavors, amusing tidbits about the history and making of the amber liquids and some tasty treats, too.  The next tasting is on Sat, April 14 and Neil’s Heritage House will be providing part of the food.  You can purchase your tickets for $30 from the bar.


Sixpoint Bengali Tiger Video Review


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[yframe url=’http://www.youtube.com/watch?v=UdS0CqRc3hs&’]


Brand new to Ohio! This is the Snobby Beer review of Bengali Tiger from Sixpoint Craft Ales in Brooklyn, New York. Sixpoint produces beers that are available in cans, and just recently became distributed in Ohio. The website claims that this beer is inspired by a homebrewed IPA.


From the Sixpoint website:Sixpoint Bengali Tiger


“What immortal hand or eye. Could frame thy fearful symmetry?

The Sixpoint homebrewed IPA interpretation. Blaze orange in color, with an abundance of citrus hop bitterness, and a full pine and grapefruit bouquet in the aroma.”


Questions? Suggestions? Let me know what you think! Grab a beer and leave a comment.