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Dayton Dining

Sake Bomb Thursdays

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Sa Bai Asian Cuisine, located across from the Dayton Convention Center on Jefferson Street, will be starting a new recurring promotion on Thursday nights from 5-10pm.  Bring a friend or two to enjoy Sake Bombs, 3 for $10.

Never had a sake bomb?  It’s  a beer cocktail made by pouring sake into a shot glass, which is then balanced  on chopsticks placed on top of the glass.  Then following tradition the drinker counts to 3:

neung, song, saam (1,2,3) … Sake Bomb and slams the table with his fists, causing the sake to fall into the beer.It should be drunk immediately, and works best with warm sake.

Sai Ba will also be offering college students 20% off food from 5-9:30pm Thursday with a college I.D. And to add to the fun, DJ Matador will be keeping it spicy all nite long.

For more info or to see the menu online check out Sa Bai’s website.

 

Food Adventure’s Small Bites for 3/16/2012

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Behold another Food Adventure’s  “Small Bites” article.  Here we feature some of our favorite food items in the Dayton area.  We are not food critics, we are just a couple of guys who love to eat.

With no further delay, let’s dive into Small Bites for 3/15/2012.

The HOT DOGS at UNIVERSITY OF DAYTON SPORTING EVENTS:

Best Sporting Event Hot Dog…EVER

Nothing goes with good sports better than good hot dogs.   In our opinion, the University of Dayton has the best hot dogs of any sports related venue.  Whether at Welcome Stadium watching football, or at University of Dayton Arena watching basketball, these dogs always hit the spot.  President Barack Obama even downed a U.D. hot dog in record time this week with British Prime Minister David Cameron on their visit to Dayton for the 2012 NCAA Basketball First Four games.  So you see, these hot dogs are world class.  Since we were kids, we have enjoyed these hot dogs which are wrapped in a Heiner brand “sunny” bun.  They cost about $3 at sporting events.  What kind of hot dogs are they?  They are Cincinnati’s own, Kahn’s hot dogs, made with turkey and pork.  They are regular sized hot dogs, not the huge sausage dogs that The Big Ragu hates.  We told you where the best sports hot dog is, all you need to do is choose your toppings: mustard or ketchup… or both.

 

THE GYROS at GYRO PALACE :

The Supreme Gyro at Gyro Palace

Let’s face it, it is hard to find a good gyro in Dayton, Ohio.   Some people wait for the annual Greek Festival to get their fix.  But The Big Ragu knows where you can get a fantastic Gyro, year round.  In a small shopping center near the corner of State Routes 725 and 741 in Miamisburg, lies the Gyro Palace.  For more than 10 years this family run business has served up heaping handfuls of giant gyros to happy customers.  The kitchen workers slice the gyro meat, place it in a pita, then top it with fresh tomatoes, sliced onions and Tzatziki sauce.  The regular gyro sandwich is $5, while a chicken gyro is $5.50.  Trust us, this sandwich will fill you up and is worth every penny.  Whether you eat in or carry it out, you will enjoy a Mediterranean Food Adventure here!

 

THE DEEP DISH PIZZA WITH TURBO CRUST at JETS PIZZA:

Deep Dish Pizza at Jets

Want a pizza that packs a hunger busting punch?  Then you have to try the Deep Dish Pizza at Jet’s.  Started in Sterling Heights, Michigan, this thick square deep dish pizza is loaded with tomato sauce and sliced into rectangles.  Strangely reminiscent (we would say almost identical) to the Noble Roman’s Siclian Style Pizza of the 70’s and 80’s, this pie is a blast from the past.  It is also one of most filling pizzas we have ever eaten.  The thick crust is topped as you wish, then finished with a mound of cheese.  We suggest to also ask for the Turbo Crust which means the crust is brushed with butter, garlic and romano cheese.  A great value for the size and taste, make sure you fly on over to the location near Whipp Road in Centerville.  From this point forward, we are no longer responsible for your addiction to Jet’s Pizza.

 

THE FIREHOUSE 5-WAY at GOLD STAR CHILI:

Gold Star Chili’s “Firehouse 5-way”

In 1965, Gold Star Chili entered into the Cincinnati chili wars, and has been heating things up ever since.  Your Food Adventurers also like to spice things up.  Gold Star’s “Firehouse Way” option of ordering any Cincinnati style chili classic allows anyone to do just that.
What makes up a Firehouse 5-way?  The dish starts with the standard spaghetti, chili, onions, beans and cheese.  Then the magic happens, as a roasted red pepper hot sauce is added around the dish.  The creation is then generously sprinkled with a unique 5-pepper spice mix.  The meal is a great twist on a regional dish.  The Big Ragu like to visit the Monroe store, or the restaurant in Lebanon.  No matter which location you are at, if you want to share in the hotness, then order the Firehouse 5-Way at Gold Star Chili. When it comes to heat, they just dont sing it, they bring it.

 

Have you had one of our favorite Dayton food dishes?  If so, please comment below !

Expect an article from FOOD ADVENTURES every Thursday on DaytonMostMetro.com

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A Special Pint of Plain

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You are spending HOW MUCH on drinking?

There will be plenty of beer to be had this weekend on one of the biggest beer drinking days in the United States, St. Patrick’s Day. In fact, $4.5 billion could be spend on this day alone, and breweries will earn about $250 million dollars of that, or 1% of their sales for the year. It is like Christmas for the liquor industry. A great deal of you will drink your traditional Budweiser and Miller/Coors products, dyed green for the holiday. Some of you will step out and hit a stout or Irish red, along with the tradition of the holiday. If you really want to go traditional, you would throw down on a few hard ciders as well, which are still huge on the Emerald Isle and the United Kingdom. Or, you can start to mix it up. Literally.

Many of you have heard of the Black and Tan. Some of you may have had it pre-bottled by Yuengling, Michelob, or other beer companies. It typically is a mixture of pale ale with a stout or porter, poured so the stout layers on top of the ale. Traditionally it is Bass on the bottom, and Guinness on top. When pouring the beer, if you want the layered effect, start with the pale ale first. Fill the glass about half way, then pour in the stout over a spoon or down the side of the glass slowly. The layering depends on liquid density. Most beers have densities that are very similar, so any rapid pouring or disturbance in the bottom liquor will automatically mix the two beers. The stout goes on top delicately. Yes, though it is denser in flavor and color, it is actually scientifically less dense. Go figure. Another variation of this is the Half and Half, where a pale lager (like Harp, so we can stay Irish) is substituted for pale ale. Sometimes the two are used interchangeably, so make sure you know what you are asking for in the bar you will be making your last stumble in.

The science behind the Black and Tan leads to many, many variations. Here are a few of them, as featured in various places around the web:

Black and Blue: Guinness over Blue Moon. It is also known as a “Dark Side of the Moon” or “Eclipse”
Black and Brown: Guinness over Newcastle (Maybe you can find some Mt. Carmel Nut Brown to work with)
Black and Gold: Guinness over Dortmunder Gold
Priest Collar: Guinness over hard cider. Here in the Midwest, we also refer to it as a Snakebite.
Belgian Brunette: Guinness over Stella Artois.
Black and Trash: Guinness over Budweiser. (Make it green for the holiday…)

Joy in a glass.

If you are looking for the traditional Irish way of drinking it, lay your Guinness over some Smithwick’s. This is usually referred to as a Blacksmith or a Pint Special. You can even get something they call just a Special, which it a pint of Smithwick’s with a small layer of Guinness over the top of it, just to give it a nice, foamy head. It would be in very poor form to ask for a Black and Tan. In the 1920’s, the British sent over a special paramilitary unit to try to put down an Irish uprising. They had more people than they had uniforms, so there was a mix of browns from light khaki to almost black. They spent a good deal of their time failing to stop the Irish Republican Army while shooting into unarmed crowds of civilians. This British group, formally called the Royal Irish Constabulary, is known in Ireland as the Black and Tans for their motley uniforms. Your trivia (and Irish Safety Lesson) for the day.

Guinness is not only found floating on top of other beers. It can be found layered on champagne and called a Black Velvet. It is said that after the death of Prince Albert in 1861, Queen Victoria was inconsolable. At his funeral and around the city, she wanted everything to be draped in black. To drape the champagne at funeral and any other royal events n black, they poured in Guinness first, and then topped it off with champagne. It is important to do it in the proper order. Layering in reverse causes a huge foamy mess. Trust the writer on this one.

Beer mixing does not always involve Guinness. If you are looking for something to refresh yourself in this heat we seem to be experiencing, you may want something more light and refreshing. A shandy is an ale or lager (something light) mixed in equal parts with ginger ale, ginger beer, or lemonade. Put the non-alcoholic element in the glass first, and then add the beer on top of it. It is not going to layer, but it is going to mix for something cold and refreshing. If you are looking to add a little more oomph to your beer, you can go for a Depth Charge, which is a shot of liquor added to the beer of your choice. Some more popular options are tequila and Corona, orange vodka and Blue Moon, vanilla vodka and Guinness, and spiced rum and a darker bock or lager. Just remember that you are going to get hit a little harder by the extra shot you are getting with each beer.

The reason for the season, St. Patrick

If you are going to indulge in a little adventure, try out a few of the above mentioned beer concoctions to add some variation to your day. On the big day, make sure that you are drinking plenty of water to help minimize your hangover, and be sure that you are not driving. Have some eggs for breakfast, or plan to have them the next day, along with some coffee and more water. Remember, this is a marathon, not a sprint. Pace yourself. And if you plan on making a toast, here is a traditional one from Ireland…

Saint Patrick was a gentleman,
Who through strategy and stealth,
Drove all the snakes from Ireland,
Here’s a toasting to his health.
But not too many toastings
Lest you lose yourself and then
Forget the good Saint Patrick
And see all those snakes again.

Sláinte!

 

 

 

Beers of St. Patrick’s Day – Video Reviews

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St. Patty’s day is just around the corner. As with most things having to do with Irish-Americans, this means a lot of alcohol consumption. I can attest to the validity of  this statement due to my heritage, which is mostly Irish (though you’d never know that because of my German last name). While most people think of Guinness as the quintessential St. Patrick’s Day beer, there are other options out there – in fact, there are a TON of beers to satisfy your Celtic craving. I recently shot reviews of a few of these beers. Check out these videos

 

Murphy's Irish Stout

Murphy’s Irish Stout

 

[yframe url=’http://www.youtube.com/watch?v=uJOfKb75n4I’] This is the Snobby Beer review of Murphy’s Irish Stout from Cork, Ireland. Murphy’s is sort of known as the “other” Irish Dry Stout, and is available in cans and draught. The can features a nitrogen widget that produces smaller bubbles than carbon dioxide, which gives the impression of a smoother, creamier beer. This beer is only 4% Alcohol by Volume. Murphy’s was bought by Heineken in 1983.

Killian's Irish Red

Killian’s Irish Red

[yframe url=’http://www.youtube.com/watch?v=Nkkk1_f1XMs’] This one is pretty much only “Irish” in name. Killian’s is an amber/red lager brewed by Coors Brewing Company, and is available year-round. According to the website, Killian’s started as a more traditional Irish Red Ale. George Killian supposedly wanted to share his beer so much that he brought it to America. Whether or not this story is true, nobody can deny the fact that this is one of the most widely available beers on the market in America today.

 

That’s it. No, seriously, there’s no more beer reviews. Were you expecting something else?

 

…Oh, what the heck, here’s the Guinness reviews I shot last year.

 

Guinness

Guinness Draught

[yframe url=’http://www.youtube.com/watch?v=upwI1ApnUnA’]Guinness Draught is made by Guinness Ltd, located in Dublin, Ireland. Guinness Draught is arguably the most famous stout on the planet. Unlike most stouts, which are generally on the heavier side, Guinness is actually lighter than some light beers! The perceived “heaviness” of Guinness comes from the nitrogen, which produces smaller bubbles.

Guinness Foreign Extra Stout

Guinness Foreign Extra Stout

[yframe url=’http://www.youtube.com/watch?v=xRUOysHCoNM’] Guinness Foreign Extra Stout is the hoppiest stout made by Guinness. Many people say that this is better than Guinness Draught – is it? We find out in this video!

 

These reviews can also be found at Snobby Beer.

Grand Opening of Second Location for Thai Restaurant

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First thing’s first.  Go to your calendar and clear any plans you may have for dinner next Monday, March 19.  ‘Why?’ you ask.  Because House of Thai in Miamisburg is having their Grand Opening!

House of Thai is a wonderful little venue located right off of South Springboro Park, owned and operated by Hemant Wiratsorn and his wife, Chuthamat Phornpiriyanon. This is the restaurant’s second location, as the other House of Thai is located in Beavercreek.  Actually, the Beavercreek venue helped get the ball rolling on opening a second location.  A loyal customer, who loved House of Thai’s cuisine, owned a vacancy within a building in Miamisburg, where he suggested Wiratsorn open a second restaurant.  This new location has the same delicious menu, with the scrumptious addition of sushi.

Business at this new location in Miamisburg has been steadily picking up, but more importantly to

Panang Curry

Hemant is the opportunity to develop a relationship with his new customers through this House of Thai Grand Opening on Monday.  It’s very important to him that his customers don’t feel rushed to eat and that they stay as long as they would like.  “I want people to come here for relaxation. That’s why we are the ‘House’ of Thai,” explained Hemant.  When I visited with my boyfriend, George, we definitely felt at home.  The dining environment was very casual and easy-going, and I especially enjoyed getting to know House of Thai’s friendly staff.  They made me feel like a long-lost family member, even though we had just met each other for the first time.  Hemant and his staff’s warm hospitality is surely what will bring me back to House of Thai many more times; at this little restaurant I have found a home—a house full of family and delicious food.

Bakery Rolls

Speaking of food, I have never tasted such delicious Thai cuisine before, nor have I seen such a gorgeous presentation of ANY type of cuisine.  I am, by no means, a food expert, but I would surely deem this food tasty.  To put it simply, House of Thai’s eats were spectacular. George and I felt like royalty on our visit.  I could tell Hemant and his staff were genuinely nice people simply through our conversation, but when it came to sampling some of the dishes, they went above and beyond for this interview.  When George and I were presented with seven different exquisite Thai dishes and two specialty drinks, we were awestruck.  For a few minutes, we said nothing but “thank you,” over and over again.  I honestly thought I was dreaming, but taking my first bite, I soon realized that I actually was living out this dream-come-true.  I still don’t think I can ever fully express my gratitude no matter how many times I thank them.

Pla Samors (three flavored fish)

While we were there, we had the great privilege of trying a number of delicious dishes.  George and I enjoyed every single dish, and we can honestly say there were no plates left unclean (embarrassing picture to follow).  As an appetizer, we dined on Chicken Satay, which is chicken marinated in coconut milk and herbs, accompanied with a peanut sauce that complements the chicken beautifully. From the seafood portion of their menu, Pla Samros is a scrumptious three-flavored fish, topped with bell pepper and a special three-flavored sauce.  I love fried fish, and the chef has perfected this fish dish.

Panang Curry was another great dish, which includes chicken, bell pepper, fresh basil, and kaffir leaves in a peanut curry sauce.  My person favorite was the Bakery Rolls, which were only being offered as a special for the night, but are definitely what I recommend ordering if they are on the menu Monday.  I also absolutely love sushi, so the three rolls the kitchen staff brought out were also

King Dragon Roll

plates of which I couldn’t get enough.  The first, the House-of-Thai Special Roll, was spicy tuna topped with salmon and crunchy flake (my absolute favorite of the three!).  The second, the King Dragon Roll, was a sushi roll made of barbecue eel on top of shrimp tempura.  And the last, the Rainbow Roll, was a rainbow of fish and avocado on top of a California Roll.  We were also presented with two wonderfully unique specialty drinks—Thai Iced Coffee and Thai Iced Tea.

Now, you can’t honestly tell me your mouth isn’t watering from reading about this pure scrumptiousness.  And all these pictures included in the article?  They were taken on that very day we were presented this feast (thank you again, Hemant!), and as this picture below can attest to, every dish was finger-licking good.

According to Hemant, House of Thai’s signature dish and favorite among customers is their Chicken Pad Thai, which I actually was able to try this last Saturday, when I visited again. It’s definitely worthy of its “signature” label.  All in all, if you asked me, I couldn’t pick a favorite dish on House of Thai’s menu. It is all that good!  Not to mention, House of Thai receives all of their produce locally, so all of the food is fresh, too! And I know some of you may be skeptical about trying Thai food, but if the spiciness is your concern, be rest assured that when you order, you will be able to determine the level of spice on a scale from one to ten.

It’s good for the soul to try something new every once and a while.  Meet that quota by attending the House of Thai Grand Opening in Miamisburg on Monday, March 19!  Come hungry, and you’ll leave with a family of new friends and a very happy tummy.

Nom nom nom.  Yum!

 

House of Thai in Miamisburg

59 Fiesta Lane   Miamisburg, OH 45342

(937) 938-9437

House of Thai Miamisburg Facebook

Check out their mobile site, too!

Lunch

Mon-Fri 11:00AM – 2:30PM

Dinner

Mon-Thu 4:20PM – 9:00PM

Fri 4:30PM – 9:30PM

Sat 12:00PM – 9:30PM

Drink Me, I’m Irish!

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Really...just coffee...nothing to see here...

St. Patrick’s Day. People are going to wear all the green they can find, and party as hard as they possibly can. This will all be before 10 AM, since most places are going to be open early so as many people as possible can enjoy the day. Most people are going to be drinking green beer and stouts, and washing it all down with Irish whiskey or other hard liquors of their choosing.

Keep an eye on the Irish whiskey this year. It is seeing a popularity that it has not seen since before World War 1. It is a very fine example of whiskey, and thought by most to be the earliest style of whiskey in the world. It is known that the Irish have been making it for at least 600 years, though some think it was distilled as early as the 12th century.  Barley is very easy to find in Ireland, and they roast that barley over the harder to find coal in the country. That is one of the key differences between Scotch and Irish whiskey; Scotch uses peat to roast the barley, which imparts a smoky flavor to the Scotch. The word “whiskey” itself comes from the Gaelic uisce beatha, “water of life”. They distilled this in various forms until the Irish placed a tax on barley malt in 1785, which drove many distillers to ply their trade illegally, and changed the overall complexion of the liquid by the addition of unmalted barley, which has remained part of the process to this day.  This began a long downward slide into near obscurity, with a book titled “The Whisky Distilleries of the United Kingdom” by Alfred Barnard listing the number of legal distilleries in Ireland at 28.  This was also a time when, because of the distilling process Irish whiskey, it was considered one of the finest whiskeys in the world. It also gained in popularity around this time because the French vineyards were being ravaged by phylloxera, killing the French wine industry. By the turn of the 19th century, Irish whiskey was well on its way to taking over the alcohol drinking world.

And then everything went wrong. The growing temperance movements in the United Kingdom and the United States stared reducing demand in general, hitting bottom for the industry in when the 18th Amendment went into effect in the United States. World War I hit all of Europe hard, and then a generation of fighting in Ireland hit the island harder. Many distilleries closed or merged, leading to there being only four main distilleries now for all of the Irish whiskey produced. During this time, the Scotch producers stepped in and filled the void, as well as the Canadians. American whiskey production filled some more of the gaps after World War II. By the end of that war, there were only seven distilleries in Ireland. At its bottom in the 1970’s, Irish whiskey accounted for only 1% of the whiskey sold in the world.

The one to watch...rocketing the category to the top

Irish whiskey was considered one of the finest whiskeys in the world at one point. The requirements for being called an Irish whiskey are not remarkable complex, like they are for tequila or champagne, but they do contribute to its popularity. It is typically distilled three times in pot stills, which gives the distiller more control over the flavor. The triple distillation also takes out quite a few of the impurities that normally are not caught in only one distillation, which is more typical in other whiskey. It must be aged three years in a wooden cask, which goes a long way to mellow out and smooth over some of the rougher patches in many whiskeys. All of this helps to bring out some of the more subtle complexities while making it easy to drink. The bulk of all Irish whiskeys are blended, but if you look hard enough, you can find some single malt. If there is an age on a bottle of blended whiskey, each element in the bottle must be at least that age. Many whiskey lovers feel that because of the smoothness and sweetness of Irish whiskey, it is the ideal whiskey to use to introduce people who may not have been exposed to it before into the category.

In the last decade, Irish whiskey has been moving rapidly back to the top of the cocktail world. Part of this could be attributed to the owner of the Buena Vista Café in San Francisco, Jack Koeppler. He was served an Irish Coffee at an airport in Ireland, and was so enamored with it he was determined to recreate it. He did so, and has been serving it at that café ever since, up to 2000 a day. And with the craft cocktail boom hitting hard, bartenders all over the world are looking at old recipes and obscure liquors to try out. Irish whiskey fell neatly into that category, and they started to introduce those cocktails and flavors to their guests. Jameson has been leading the charge, driving up their sales by 30% over the last few years, and brining up overall industry sales by 20%. Sales are booming, and they are showing no signs of slowing. And all of it comes from just four distilleries in Ireland: New Middleton, Old Bushmills, Cooley, and the new kid on the block, reopened in 2007, Kilbeggan . Most of the brands come out of the New Middleton distillery.

When you are out for St. Patrick’s Day, or any night out on the town, take a moment to introduce yourself to this classically respected, yet newly discovered, style of whiskey. If you are looking for a great selection, the Dublin Pub has an amazing one, also boasting being the number one seller of Irish whiskey in Ohio (a popular seller: Jameson 12 year). Mix it in to your normal rotation, and you will also learn to appreciate this subtle and sweet liquor. Slainte!

Lucky’s Celebrates 1st Anniversary with Tapstravaganza

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“Drew Trick had a vision: A comfortable place where people can enjoy a wide variety of draught beer and eat fresh food with their friends and family, as well as see couple-hundred model cars. On October 23, 2010, Trick made this dream a reality, purchasing what is now known as Lucky’

 Taproom and Eatery, located in the Oregon Arts District.”

Read the rest of this Sept 2011 article here/

Now a year later, there’s no doubt that  Lucky’s has established itself as a destination in the district for great craft beers!  And what better way to celebrate their first anniversary than by tapping specialty beers all day Saturday.  You can even  visit with brewery ambassadors like Clay Cooper from New Holland Brewing, Greg Pilch of Bell’s Brewing and Massie from Left Hand Brewing.

 

The celebration begins  at midnight Friday, March 9th with:

Bell’s Hell Hath No Fury Ale

Left Hand’s Week Sauce porter

 

Saturday Morning Tappings (10am)

 

New Holland’s Dragon’s Milk

New Holland’s Farmhouse Hatter

Bell’s Sparkling Ale

Founder’s All Day IPA

Founder’s Porter

Founder’s Double Trouble

Boulder’s Mojo Risin on Nitro

Plus a couple of others TBA

 

12 noon (Small Batch Beer ~ Only Keg in Ohio)

New Holland’s Who Ate My Cookie? Porter

 

2pm (Small Batch Beer ~ Only Keg in Ohio)

New Holland’s Golden Mean Trippel

 

4pm

Bell’s Third Coast Barleywine

6pm

Founder’s Curmudgeon’s Better Half

 

8pm

Left Hand’s Ambidextrous Imperial Oatmeal Stout

 

10pm

Left Hand’s Widdershins Barleywine

The crew  will be Brian (aka Pickle), Erin, Cortney, Kathy, Zach and Drew will probably walk around acting like he owns the joint (well-he does).  Stop on in and toast this little gem in the Oregon District! We’re sure glad to have you around!

Food Adventures Get Lucky at Dunaway’s Beef and Ale

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Summer Shandy and a Brooklyn Lager

With St. Patrick’s Day right around the corner, Dunaway’s Beef and Ale in Troy, Ohio is gearing up for their annual event.   With huge crowds and outdoor tents, Dunaway’s  hosts one of the biggest St. Patty’s Day parties in the Dayton area.   Big Ragu and the Food Adventures Crew visited the pub recently and was impressed with the menu and drink offerings.  Since 1991 owners Brenda and Sandy have offered good food and spirits to the Troy faithful.   Known for their roast beef, the friendly staff is always eager to share the daily specials and 11 draft beer choices.  Dunaway’s is a mom and pop place.  It is in an old house facing main street, and is big on personality.

We were seated at our table and promptly ordered a couple of pints.  The Big Ragu grabbed a Brooklyn Lager, which is brewed in Utica, NY, then we went for a Wisconsin favorite, Leinenkugel’s Summer Shandy.   We decided to order some cheese and crackers to match our beers.   We grabbed a jalapeno stuffed hot pretzel, because pretzels go well with beer.. right??

Our favorite appetizer of the day was the peel and eat shrimp.  The shrimp were like our own personal pot of leprechaun gold at the end of the rainbow.  Served cold and with Cajun spice on the shells, they were downright addicting and to die for.  The fresh shrimp sparked our taste buds, and paved the way to try some more specialties.

Dunaway’s Pastrami Sandwich

Dunaway’s menu is heavy on sandwiches and pizza.  We ordered an incredible looking pastrami sandwich which was enormous!  This huge, flavorful sandwich was pure heaven.  The Big Ragu ordered a burger with everything on it.  Plenty of toppings adorned the perfectly cooked hamburger, which was more than a handful.

Your Food Adventurers sampled other items like fish, and the very tasty pizza.  The pizza sauce has just the right amount of kick and will satisfy your cravings for a decent pie.  One special item offered on the menu is the “Garbage Truck Pizza.”  This pizza is loaded with toppings including fresh mushrooms, garlic, onions, tomatoes, sausage, pepperoni, ham, meatballs, black olives, green olives, ricotta cheese, banana peppers, and you can request jalapenos!  How is that for a deluxe pizza?

Another menu item worth mentioning is their “6-Pound Sandy-wich.”   They tout this challenge as “1 person, 45 minutes to eat it and it is free.”  This mountain of a sandwich is filled with beef, ham, turkey, corned beef, pastrami, cole slaw, American cheese, mayo, lettuce, tomato, onion, mustard, horseradish and fries.  It is probably easier to find a 4 leaf clover than beat this monster.

The Hamburger at Dunaways

Dunaway’s  also offers soups, salads and has a full catering service for your next party.  They pride themselves on using local meat markets and vegetable farms including Caven’s Meats, Bowman Landis, Fulton Farms, and Troy Meat Shop.

This place has everything you need for a fun, casual dining spot.  Locally owned, with good food, good drink in a unique atmosphere, it is everything we look for in a Food Adventure.  Just a couple of minutes off of Interstate 75 in Troy, put this place on your radar for good eats.  Don’t forget to grab a pint and toast to St Patty’s day, no matter what day it is!

“Like” Food Adventures on Facebook by clicking here and becoming an Official Food Adventure Fan !

Have you been to Dunaway’s Beef and Ale?  Please comment below!

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Cincinnati Sour Beer – Rivertown Pestilence Review

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Rivertown PestilenceRivertown Brewing Company recently released their first beer of their Brewmaster Reserve Limited Release Series, and the beer is Pestilence. Pestilence is a sour brown ale brewed with 7 varieties of malted barley and wheat. The beer also has has Hibiscus flower, and has gone through the process of sour mashing. You may remember that Rivertown has dabbled in sour beers before.

Rivertown is from the great state of Ohio, and are located in Cincinnati.

From the Rivertown press release:

Rivertown Brewing Co.’s Brewmasters Reserve Limited Release Series is set to kick off next month.

We are pleased to announce the 2012 Brewmasters limited release series starting with the introduction of “Pestilence”. Pestilence is a sour brown ale brewed with 7 varieties of malted barley and wheat, organic whole Hibiscus flower pedals and spicy hops from the Hallertau growing region of Bavaria. The name Pestilence is derived from the ancient biblical term for infection or plague. Through a natural process called sour mashing, we expose the mash to airborne elements for a period of 48 hours allowing for a natural infection to arise causing the beer to sour. After this process is complete, we collect the sweet, sour runnings and introduce the spicy hops. We then boil it for a period of 1 hour and steep it with fresh hibiscus flower pedals. The end result is a wonderfully aromatic blend of fresh botanical herbs and mouth puckering sourness.

Pestilence will be the first of four brews released in 2012 centered around the ancient Mayan apocalypse of 2012 which signifies the world’s end on December 21st. Pestilence holds significance as being one of the Four Horseman set loose upon the world acting as a harbinger of the last judgment charging through at worlds end carrying wheat and a fist full of barley.

Release Date: Early February 2012
Alcohol by Volume: 5.4%
Color: 20 SRM (Brown)
Style Guideline: Wild/American Sour Ale/Brown Ale
Availability: 12 oz bottles 24-loose case/ 1/6bbl keg
Malts Used: Pilsner, Pale, Carabelge, White Wheat, Chocolate, Dark crystal, Munich
Hops: Hallertau Perle
Specialty Ingredients: Organic Hibiscus Flower Pedals
Serving Temp: 55F

P.S.- Save one bottle to enjoy as a vertical on December 21st 2012

APPEARANCE

The beer pours a Coca-Cola brown, with just the slightest amount of deep red light poking through. There was a tiny white head when first poured, but it went away fast and left nothing remaining. There was little visible carbonation. Overall, it looks somewhat like a clear Belgian dark – nice looking beer.

SMELL

There’s some interesting aroma coming from this beer. There is some nice dark fruits, such as plum and raisin. There is a bit of Greek yogurt, which is followed by a bit of stomach acid… Not exactly unpleasant, but definitely different. There’s a good amount of sweetness on the nose as well, bringing some nice maltiness and maybe a bit of caramel. The hop character is on the spicy side, bringing some floral and honey-like aromas. Overall, pretty complex but not the most pleasant smelling brew.

Rivertown Pestilence Label

TASTE

 

The taste is fairly different than the aroma. There is a surprising amount of cocoa in this beer, which I was not expecting. There’s a big amount of nutty flavor that reminds me a lot of cashews, which was also unexpected. There is a decent sour twang to it, but it’s not a jaw-locking sourness. More like a pretty solid tartness throughout. The first few sips brought that stomach acid flavor, which reminded me of… well, puke. As it warms up, though, that flavor is replaced with more of a Greek yogurt flavor. There’s a lot of dark fruits in here, as well as some hop spice and floral flavors. This is a pretty complex beer on the tongue!

MOUTHFEEL

This has a bit more body than I had anticipated. There is a nice, dry finish and the tartness creates a crisp mouthfeel. There is a lingering oily feeling that reminds me of the leftover oil from a cashew. It’s pretty easy drinking, but the sort of wild flavors keep this from being a beer you can chug. Nice mouthfeel on this brew.

OVERALL

An unusual beer to say the least. It’s not a sour to end all sours, but it is a unique experience to drink this beer. There’s some interesting funky things going on that makes you want to keep drinking, but it’s not so wild that it’s off putting. Admittedly, the stomach acid aroma and taste frightened me at first, but it smoothed out as the beer warmed. I would definitely recommend trying this beer. It’s fairly cheap for a sour ale, so grab a few bottles and age’em until after the end of the world.

Cheers.

This review can also be found at Snobby Beer.

SCORE: ★★★ 3/5

A Taste of the Tropics

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What we all see as the Mai Tai

A week or so ago, a friend of mine shot me a text asking me about a drink with dark rum and pineapple juice. As a bartender, I was at the same time perplexed and a little embarrassed. How did I not know this? I know a ton of cocktails, many very mainstream, some fairly obscure. I have poured tons of drinks with those ingredients in them. After wrestling with many drinks in my mental Rolodex, we both settled on what is a very common drink in almost any bar or restaurant: the Mai Tai.

Why didn’t I think of that? Well, there is a reason. Two, actually. Pineapple juice and dark rum are ingredients in many drinks. They just go well together in a tropical sort of way. It seems natural that liquor made famous and still primarily distilled in the tropics is paired with a fruit that is grown in the tropics. The other is that if you go to five different bars and ask for a mai tai, you are going to get five different rum based drinks. The Mai Tai is one of those cocktails that, while it has a traditional recipe, is very susceptible to manipulation and interpretation. And it goes right back to the person (or people) that invented the cocktail.

The mai tai came out of an era where all things Polynesian and colorful were trendy. Hawai’i had just opened up to tourism (and tourism was booming), we were well on our way to beating the Axis powers, and things in general were looking up. After two world wars that sandwiched an era of Prohibition, people needed a drink. And drink they did. On the west coast, two men were opening up the palates of people to the islands. On one side there was “Trader” Victor Bergeron, the person widely credited with inventing what we now use as the base of the Mai Tai. The story goes that he had bought a ton excellent rum for Jamaica, and wanted to use it in cocktails for his new restaurant. He made the cocktail for some of his friends who happened to be from Tahiti, and complimented it by saying “Maita’i roa ae” (“Out of this world!”). The first word stuck, and gave the cocktail its name.

"I originated the Mai Tai. Anyone who says I didn't create this drink is a stinker" -Trader Vic

"I originated the Mai Tai. Anyone who says I didn't create this drink is a stinker" -Trader Vic

On the other side of the equation was a man named Don “the Beachcomber” Beach. He was a veteran of World War Two who had opened up a restaurant before he left with the tropical theme that would help define the tiki era. His ex-wife built the single restaurant into a chain, and with his royalties he was able to retire and live in Hawai’i. He knew his rums, and was able to blend some incredibly popular drinks from the era, the most popular one he is credited with being the Zombie. However, his version of the mai tai was not an incredibly popular one with his clients, and soon faded into obscurity against the popular Trader Vic version.

Both men were very competitive. They were trying to build a the Hawai’ian/Polynesian/Tiki culture, while not giving anything that the competition could use in their own restaurant. To do this, they went to great lengths to make sure that no one knew the actual recipes of the drinks they were making. That included the bartenders. Large batches of the drinks were made and used through the day. If they ran out of a particular drink, the bartender had to guess, by taste and smell, what was in the drink. And if you go to another tiki bar and ask for a drink, you had no hope of getting it right. This lead to variation after variation of cocktails, no one knowing what was in the original. And this trend spread across the country. Ohio had a very popular one in Columbus, the Kahiki, which offered flaming entrees as well as potent drinks. Image a recipe going on a cross country game of Telephone. Everywhere has a different version, the only commonality being rum.

For the record, here is the Trader Vic recipe:

2 oz. Jamaican rum, aged well
.5 oz. orgeat (almond syrup, pronounced or-ZHAT)
.5 oz. orange curacao
.25 oz. sweet syrup
.5 oz. lime juice

Pour all of the ingredients into a mixing glass over ice. Shake well, and serve in a tiki glass full of ice. Garnished with a lime wedge.

Don the Beachcomber’s recipe:

1.5 oz. Plantation rum (dark rum)
1 oz.  Cuban style rum, dark or aged
.5 oz. falernum (a tropical syrup, with a little more flavor)
.75 oz. orange liqueur (Cointreau is suggested)
1 oz. of fresh grapefruit juice
.75 oz. of fresh lime juice
2 dashes of Angostura bitters
1 dash of Pernod (absinthe substitute)

In a blender with a cup of crushed ice, add all of the ingredients as well as half the shell of the lime. Blend for five to ten seconds, and then pour into an old fashioned glass. Garnish with a pineapple spear and mint sprigs.

This is a more common, modern version, courtesy of Drinksmixer. This type was most popular with tourists in Hawai’i. Since they did not have the same access to aged Jamaican rum, they added dark rum on top, sometimes an overproof one.

1 oz. light rum
.5 oz. orgeat
.5 oz. triple sec
Sweet and sour mix
Pineapple juice
.5 oz. Dark rum

If only the Brady Bunch had found us instead...

Pour light rum, orgeat, and triple sec, in order, into a collins glass. Almost fill with equal parts of sweet and sour mix and pineapple juice. Add dark rum as a float.

As mentioned before, it is hard to find a local place that does not have a Mai Tai. It is not a drink that most places will list as something that is signature, since it is so common. And it is hard to judge a cocktail that has as many versions as there are bars in Dayton. Imbibe listed it as one of the twenty five most influential cocktails of the twentieth century, and Donn Beach and Victor Bergeron as two of the most influential cocktail personalities. It has survived, in all of its forms, as the signature drink of the tiki era. A mini-vacation in a glass, it offers something to enjoy while you are planning that next big vacation. Cheers!

March Madness Takes Over Thursday’s At Christopher’s

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Thursday’s have been theme nights at Christopher’s Restaurant in Kettering for a while now, with Chef  Marishah and her crew picking a unifying idea to plan their month.   For March the menu’s will take a culinary tour of the cities in which the final fifteen games of the NCAA Men’s Basketball Tournament will be played.  Here’s a sneak peak at the March menu’s:

 

Thurs, March 1st: Boston

New England Clam Chowder
Boston Scrod, pan roasted in buttered bread crumbs with parsley-boiled potatoes and root vegetables, Boston Cream Pie=golden cake layered with custard, ganache and whipped cream

Thurs, March 8th:  Phoenix:

Crab and Corn Tortilla Soup
Puebla-style Chicken- free-range chicken slowly braised in a robust sauce served with beans & rice
Poached Pear & Chocolate Tart

Thurs, March 15th: New Orleans

Seafood Crepes Hollandaise
Trout fillet, sauteed with brown butter and almonds
Bananas Foster chocolate cake with carmelized bananas

Thurs, March 22nd: St. Louis

Toasted Ravioli with marinara sauce
BBQ Ribs with au gratin potates
Ice cream cone hot fudge sundae – the cone was invented for the 1904 World’s Fair

Thurs, March 29th: Atlanta
Shrimp and Grits in authentic low country style
Free Range Chicken, southern fried with all the fixins
Red Velvet Cake

 

These all inclusive 3 course meals are offered for one set price (changes weekly) and served from 5-9pm on Thursday’s while supplies last.  And remember, Christopher’s now serves craft beers and fine wines, ask your server to recommend a complimenting beverage.  Call to reserve your table for parties of 6 or more – (937) 299-0089.  The restaurant is located at 2318 E. Dorothy Lane, just west of The Greene.

Food Adventures’s Small Bites for 3/1/2012

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Welcome to the latest “Small Bites” feature from Food Adventures

Small Bites is our bi-weekly article that highlights of some of our favorite local food and menu items.

We are not food critics, we are just two guys that love to eat. Big Ragu and The Food Adventure Crew  check out places off the beaten path, mom and pop establishments, and little known dining spots of the Gem City and beyond.

This Small Bites installment features the following:

THE PIZZA AT SOFT ROCK CAFE:

Deluxe Pizza at Soft Rock CafeOk, so you would not think Dayton’s top karaoke bar would be known for its food.  However, this Centerville hot spot has customers talking about its great pizza.  Delivered to your table piping hot, the pizzas are heavy on taste, and light on your pocketbook.  Soft Rock Cafe owners Curt and Mark decided to streamline their menu to a handful of items, anchored by their thin crust pizza.  Soft Rock’s kitchen guru Lisa has perfected her pizza making, to the delight of many hungry karaoke fans.  We suggest you try the deluxe pie, the more toppings the merrier!  Trust us on this one, it is a pizza that will have you singing its praises!

 

THE FISH AT ALTER HIGH SCHOOL’s FISH FRY:

Fried Fish Topped with Tartar Sauce

In the lenten season of fish fry’s, this one stands out as a favorite.  Heck.. or should we say “Hecht,” because many local fish frys like this one are run by the famous Hecht family.  Besides the Alter Fish Fry, the family runs about 9 other fish frys, including St. Francis of Assisi Parish, St. Albert the Great Parish and Incarnation Parish events.  The Alter fish fry is said to crank out about 1,200 pounds of fish.  What is the secret to the great taste?  Is the the fresh Atlantic cod fillets? Maybe it is the batter recipe that includes an egg wash, then a mixture of cracker meal, corn meal, salt and pepper before hitting the deep fryers.  What’s not to love?  The once a year event ticket prices are $12 for all you can eat fish, fries, bread, cole slaw, 3 alcoholic beverage tickets, and free soft drinks.  The condiment tables feature cocktail sauce, malt vinegar, ketchup and a wonderful tartar sauce mixed with a hint of horseradish.  Next year don’t miss this event, or it will be the “big one that got away.”

 

THE GNOCCHI AT MAMMA DISALVO’S ITALIAN RISTORANTE:

Mamma DiSalvo’s Homemade Gnocchi

Gnocchi, say it with us folks, is pronounced “Nyaw-kee.”  This small pasta dumpling is usually the size of a large bean and made with potatos.  A filling dish for even the biggest appetites, this meal has been perfected by the kitchen staff at Mamma DiSalvos.  From Mamma’s homemade sauce, to Bobby and Nick DiSalvo’s added touch, the gnocchi dinner at DiSalvo’s is an event in itself.  The pasta is topped with an incredible marinara sauce and freshly grated Parmesean cheese.  The meal is served with meatballs or Italian sausage, uh-oh, The Big Ragu is the only Italian we know that doesn’t like meatballs or Italian Sausage.  Oh the shame!  Whether you eat or share this meal, you will be happy with the rich, full flavors.  This dinner is worth the wait and price, because some of life’s homemade treasures take time to create.   To see the rest of their amazing menu and  homemade authentic Italian meals, click here.

 

THE DAYTON DOG at CHICAGO GYRO’s and DOGS:

The One and Only “Dayton Dog”

Food Adventures loves a good hot dog.  On a whim, he went into a small eatery on Wilmington Pike and Irving Ave called Chicago Gyros and Dogs.  There he tried some of the best hot dogs he has ever eaten.   One of his favorite was the “Dayton Dog.”   This hot dog is a handful, and loaded with toppings.  The Dayton Dog starts with a poppyseed bun, and a Vienna Beef Frank.  It is then topped with relish, onions, the painfully hot sport peppers, and a mound of fries.  This hot dog will light you up with heat, but it delivers on taste.  For around $3 you too can try this original Dayton creation!  The menu also features some fabulous Greek Gyro sandwiches as well.  This is one restaurant that we are happy to say is “going to the dogs!”

Click here to”Like” FOOD ADVENTURES  on FACEBOOK and become and official fan !!

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Please feel free to leave comments or suggestions below……

 

 

 

What The Hell is Beer? Presentation at Pecha Kucha Dayton

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[yframe url=’http://www.youtube.com/watch?v=jB6MIMSungI’]

On February 23, 2012, I was invited to present at Pecha Kucha Dayton Volume 10. Pecha Kucha ( also called PK Night ) is a series of presenters that are required to show 20 images each lasting 20 seconds long. This format allows for a rapid, fast-paced, and eclectic group of presentations.

What The Hell is Beer?

For more information, please visit
http://www.pecha-kucha.org/
http://www.pecha-kucha.org/night/dayton/

This video can also be found at Snobby Beer.

The Big Ragu and Crew, Rise & Shine at The Blueberry Cafe

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Mushroom Omelette and Toast

Do you know The Muffin Man?  He lives at The Blueberry Cafe !  We set out on a morning Food Adventure to check out this Bellbrook restaurant that has developed quite a loyal following, including some of our friends.  Nestled into a row of shops, not far from State Route 725 and main street lies this popular eatery.  What keeps people coming back?  The quaintness, the menu, and the Muffin Man!  Packed with personality, The Blueberry Cafe has a small dining room that stays fairly busy all year long.

Upon entering, customers are greeted by a hostess, who stands in the midst of a mini-country store filled with various knick-knacks from purses to homemade items.  As patrons are seated in the tiny dining room, one may realize this is not your ordinary breakfast joint.

Sure, the menu staples are the traditional French toast and Belgian waffles, but it is accented  by specialty quiches, fantastic bacon and Queen City Sausage.  They also feature “big as your plate” pancakes that are fluffy and tasty. A true Food Adventure.

One a side note, each serving plate in the restaurant is as unique as the food.  We recommend going for one of the signature breakfast platters, which range from four to nine dollars, and give a great value for your dollar.  For the whole menu including  lunch choices, click here.

The Strawberry Shortcake Muffin

Last but not least, is one of the biggest attractions at The Blueberry Cafe, …. the MUFFINS !   We told you this place has personality emanating from the menu to the employees.  One such employee is Tony the “Muffin Man.”

Almost like a superhero, he enters the dining room with his trademark chef’s hat.  He twirls from table to table with his display plate of muffins, dazzling the diners.  Excitement builds as he delicately describes the day’s specialty muffins in his deep, rich voice.  Appealing to the eyes and the mouth, the fresh homemade muffins are around $2.50-$3.00 and worth a try.

The Blueberry Cafe is open daily from 7am -2pm, and is open for dinner only on Friday evenings from 5pm-8pm.

Next time you wake up on a lazy day, with your stomach growling, take a trip to Bellbrook’s Blueberry Cafe.  When you see the muffin man, tell him Food Adventures sent you !

Have you been to see the muffin man?  Please comment below with your thoughts on The Blueberry Cafe.

Please visit FOOD ADVENTURES  on FACEBOOK and “like” us to become an official fan !

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Bell’s Black Note Stout Review

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Bell's Black Note Stout

Black Note Stout from Bell’s Brewery, Inc. is a blend of their Expedition Stout and Double Cream stout. It is then aged in retired bourbon barrels for months. I was lucky enough to try this beer on tap at Chappy’s Taproom. This beer was recently released in bottles in extremely limited quantities for the first time.

From the Bell’s website:

One of the most sought-after stouts in Bell’s history, Black Note Stout blends the complex aromatics of Expedition Stout with the velvety smooth texture of Double Cream Stout and ages the combination in freshly retired oak bourbon barrels for months. The resulting harmony of flavors captures the finest features of all three components: malty notes of dark chocolate, espresso & dried fruits, all buoyed by the warmth and fragrance of the bourbon barrel. Aimed squarely at the stout and bourbon aficionados, Black Note makes a grand statement about the art of the dark.

Alcohol by Volume: 11.5%
Original Gravity: 1.112
Shelf Life: N/A

APPEARANCE

Well, what do you expect? It’s black as night, and sat under a mocha-colored head that dissipated quickly. There was no lacing, but the beer had some pretty apparent alcohol legs. There wasn’t any light coming through on this one. With a name like Black Note, would you expect anything else?

SMELL

This is heavy on the bourbon in the nose, which brings notes of vanilla and toasted coconut. There is a lot of nice complexity that ranges from sweet to slightly boozy. A hefty amount of chocolate and licorice comes through, and brings a bit of coffee and roasted malt with it. This is the type of beer that you get full from by just smelling – there is a LOT going on!

TASTE

First off, this beer is remarkably smooth. The bourbon is not as strong as it was on the nose, but it is definitely present. With it, the bourbon brings notes of vanilla, licorice, and toasted coconut come out. Surprisingly, the alcohol is very well hidden. The beer starts off milky sweet, with smooth caramel and toffee characteristics, then finishes with a nice hoppy bitterness. The bourbon lasts a long time after the swallow, making this beer have an absolutely amazing after taste.

Bell's Black Note Stout Label

MOUTHFEEL

This beer drinks like a pillow – it’s smooth! It has a velvet-creamy mouthfeel, sort of like melted chocolate. There isn’t much carbonation, which adds to the creaminess. The beer has a nice big body which makes it a sipper. The intense aftertaste lingers for an extremely long time.

OVERALL

This beer is incredible. It can hang with the big boy bourbon barrel aged brews and hold its ground. It’s a special beer from a brewery that is arguably one of the best brewers of stouts. I wouldn’t say that this is the barrel-aged stout to end all barrel-aged stouts, but it is absolutely incredible and worth seeking out.

Cheers.

SCORE: ★★★★ 4/5

This review can also be found at Snobby Beer.

Sunday Pancake Brunches Around Town To Celebrate Day of Caring

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Sine 1991 the last Sunday in February has been declared a Day of Caring by a variety of churches and local service organizations.  A local grass roots organization that has raised over $500,000 through pancakes, founder Jan Venkayya’s vision is summed up with their vision statement: a single act of caring ripples to benefit many.

This year over 20 groups will be serving up a pancake and sausage brunch with all proceeds benefiting local Hunger and Housing Coalitions. Locations, times and more information can be found on Day of Caring’s website.

Not all sites will serve pancakes, The Greek Orthodox Church conducts a Honey Puff Sale every year on the day of the brunch to benefit Day of Caring; the Dayton Jewish Federation serves kosher food and in what may be the most interesting menu,  the Dayton Arab American Forum (DAAF) be will be serving up a traditional Middle Eastern style Brunch at the Miami Valley School.    Most brunches run just $6 and due to underwriting by area businesses like CareSource, DP & L, Cargill, Lamar Advertising and Bob Evans and foundations including Levin Family Foundation and Iddings,  products have been donated and all costs of the event are covered by the sponsors.

For  more information please contact the Day of Caring office at 937-320-1687 or via email at [email protected].  See you at brunch on Sunday, Feb 26th!