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A True Demonstration of Care for Locals’ Health and Lifestyle

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One week ago today, I had the most amazing tour of a grocery store. That’s right. A grocery store. With all the recent hype around the word “organic,” it certainly was interesting to discover this grocery only provides organic and conventional (all-natural) edibles, as part of their Food Philosophy. I had the privilege of experiencing the grand tour of the entire store, and I owe my special thanks to Emily, my tour guide and supplier of bountiful information, for inspiring me on my quest to model my own food philosophy after that of Earth Fare’s, located in Centerville, just a hop, skip, and a jump away from Dayton. Earth Fare believes we should bring our food back to its natural beginnings, as well as support fair practices and local farmers.

Earth Fare’s claim to fame is their Food Philosophy, “the strictest in the world, as far as we know,” explained Emily. They have what they call the Boot List, which is a list of ingredients they don’t allow in any of their goods being sold. The first list on the item—no high fructose corn syrup. “It’s literally made by a chemist in a lab,” explained Emily, “and because it’s so cheap it’s used in a lot of products.” They do, however allow corn syrup because it isn’t as processed. They also don’t allow any antibiotics or hormones in their fresh meat or dairy. “Fifty, or even twenty, years ago, antibiotics weren’t used in meat or dairy, and now people are growing antibiotic resistant” since they are regularly ingesting antibiotics through the food they eat. Emily explained that it’s even been linked to young girls starting puberty years earlier. Another ingredient they have given the boot is any type of artificial sweeteners. Aspartame, in particular, is relatively new so they don’t know the long term effects, though it has been linked to ADD and ADHD, and actually was developed in a lab by accident as a substitute for bug spray. To think that we are ingesting chemicals and unnecessary antibiotics is beyond scary to me, and Earth Fare is focused on bringing us far from this risk to our health and back to nature. To see Earth Fare’s complete Boot List, click here.

Along with this Boot List comes the Boot Challenge. Every month, Earth Fare posts a new challenge on their website as a way to educate the public about what they are putting into their bodies. The website asks you to choose between two different products with their ingredients listed as to which one you would “give the boot.” This month, the challenge is focused on cough drops and lozenges. After taking the challenge online, you receive a coupon that allows you to “receive a free box of Jakemans Throat & Chest Lozenges when you trade in cough drops with artificial colors, flavors, or sweeteners” FOR FREE. Earth Fare understands that shopping healthy is a little more expensive, but with their help, people become educated as well as healthier one product at a time. Emily even explained that you could bring in an empty box of these artificial cough drops and still receive a replacement, without costing you a penny. Now, that’s a commitment to education and healthy living.

The second major aspect that sets Earth Fare apart from any other grocery is the fact they primarily buy local (within 100 miles). This way, they support the community and local farmers, who, after all, “make food go ‘round.” Earth Fare always has a supply of fresh fruit and vegetables grown within the 100 mile radius. Shopping local not only helps the economy, but is also a way to educate shoppers about where their food is coming from. Speaking of local, what could be more local than cooking their own goods in house? Earth Fare makes all of their prepared food fresh every day, including pasta salad, pizza, and sandwiches to name a few. They even supply fresh sushi every day. Anything not sold is given away to food pantries, once more supporting locals.

Earth Fare does have some very unique supplies, some from areas around the world, which also adhere to their food and fair practice philosophy. One very unique meat they supply is bison, which is the only red meat approved for heart patients. They also have an olive bar, which is something I, personally, had never seen before. You know what goes great with olives? Cheese! Being one of my favorite foods, I was amazed at their selection from around the world; a “Cheese Key” is even available to find out which country supplied each specific cheese. Earth Fare also houses coffee from different parts of the world, but all of their coffee is fair trade, meaning they make sure their farmers are being supplied with good wages and no sweat shops are involved. As Emily explained, Earth Fare finds it important to “put support behind fair practices.” And this fair standard carries over to how they treat their customers: gluten-free products are carried throughout the store, distinguished by the wooden shelves they sit upon. As explained to me, the designers of this grocery store felt that people who needed to shop gluten-free shouldn’t feel singled out by having to go to their own secluded section. And as far as gluten-free products, Earth Fare carries a HUGE selection, with wooden shelves making up a part of almost every aisle down which we walked. A few other interesting products Earth Fare is proud to manufacture and supply to their customers include their own diapers, dog food, cleaning products, and makeup!

How spectacular is this place? They are concerned with the education and health of their customers, the support of local farmers and fair practices, and they supply items you would never see in any other big name grocery store. But do you really want to know one of the best aspects of Earth Fare? The customer comes first. Always. They genuinely care for their customers. As I walked through the store, every single employee smiled at me and was more than ready to help. Along with caring, they understand those that buy their supplies. Shopping healthy can be expensive. There’s no doubt about that. But that’s why Earth Fare offers something free every single week. This week I visited, they were giving away a free pound of grapes, no strings attached. The week before that for Thanksgiving, they were giving a dollar off every pound of turkey. They also have coupons posted throughout the store, so you don’t have to go shuffling through the newspaper in order to save. They give you the means to save money at your fingertips. And you can visit their website to sign up for deals, too! As Emily explained, “when you sign up, you get a free whole chicken or veggie burger.” PLUS, there are green tags located throughout the store, representing all the money you can save on those items, too. And don’t forget the Boot Challenge, aforementioned. Earth Fare understands it’s difficult to spend a lot of money to eat healthy, so they do all they can to help make it as affordable as possible.

One last thing I loved about Earth Fare? They are big on sampling. You can sample anything. Once again, it’s all about the customer. They want you to be happy with what you are buying, so why not make it easier and find out if you like the product in the store before you buy it?

So take a second to examine your own food philosophy. Do you really know where your eats are coming from? Most importantly, is your health paying the price because of hidden artificial ingredients? Earth Fare’s page, Be Inspired, is a space occupied with stories of lives forever changed with the help of Earth Fare and eating naturally. So maybe it’s time for all of us to be inspired. Make your next grocery trip to Earth Fare or join on Thursday nights between 4-8 PM for Family Dinner night, where up to six kids eat free with the purchase of one adult meal. Experience the difference. Observe that you can eat healthy without sacrificing taste or robbing your wallet. Realize that you deserve the very best—in service, in health, in life.

 

Earth Fare is open Monday through Saturday 8AM-9PM and Sunday 9AM-9PM.

You can also contact them via phone: 937.436.3556

Aging Beer Like Fine Wine

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Beer Cellar

Have you ever had a Bud or a Miller that was just a little bit too old? Perhaps someone left it in the garage during a party in the Spring, and you forgot all about it until well after Summer was over. You thought “Oh, what the heck” and cracked it open to see how it tastes.

Uh oh.

If you’ve done something like this, then you are probably scarred for life. The thought of aging beer may sound like a one-way ticket to Skunksville. However, you may be surprised to know beers, like wine, can actually mature for months, years, and even decades. You might even find the occasional bottle that has a “Best After” date rather than a “Best Before” date. The idea of sitting on perfectly good beer for months or years may sound crazy to you at first, but your patience will be rewarded in the long run.

Here are some things to think about regarding aging beers.

The Environment

The most important factor in aging your beer, also called “cellaring”, is the environment in which it will be aged. Throwing it in the garage or attic might be slightly more convenient in terms of space, but that kind of unstable environment is no good for storing beer.

Beer Cellar

Caves make great environments for beer. You know, for those of you who have an extra cave laying around

The optimum environment for beer is a cool and dark area with minimal temperature fluctuations. Light and high temperatures will do terrible things to beer over time. The optimum temperature range for most beer aging is 50-55 degrees Fahrenheit (10-13 degrees Celsius). You want the bottles to remain relatively dry but have enough moisture in the air to prevent corked beers from drying out. You also want to store your beer upright as opposed to horizontally like wine, even with corked beer. More information on why you store beer upright can be found here.

Unless you have a cave system underneath your house, this environment isn’t necessarily readily available in most homes and apartments. Fortunately, there are other options available. A wine chiller with the racks taken out can make a great spot to age beer. An extra refrigerator with a thermostat may also suffice, but keep in mind that refrigerators are very dry and may cause corked beers to dry out over time. If you have a basement, underneath your stairs or in a in a dark corner may be adequate places to age your beers. If you don’t have a basement, a small closet may be a suitable option. However, the general consensus is that if you are not in optimum cellaring conditions, you should only age beers for 2-3 years max.

Organization

Organization may not be a big concern when you first start aging beers, but after having a large random collection of unidentifiable bottles laying around you’ll learn the importance of organization. How to you go about organizing beer? That is entirely up to you. You may want to organize by brewery, style, age, or other ways.

Beer Cellar

Make sure your beers are easily-identifiable.

No matter which way you organize, you want to be able to easily identify what the beer is, who makes it, and how old it is.

If you have the space and can afford it, shelving units are some of the best and easiest ways to organize your beer. Just set up a few shelves, and stack the beers with the labels face-out.

You may also want to put dates on the beers that don’t have the “Bottled On” date printed on the label. I personally write the dates on strips of paper, then stick them on the neck of the bottles with clear Scotch tape. Dating bottles is important because it’s easy to lose track of the age of beers as your collection grows.

The Beer

Now that you know a little bit about storage, you can start thinking about the important stuff; the beer. There are a lot of types of beer that are great candidates for aging, and many that are not recommended to be aged. There are a few general rules of thumb regarding what types of beers should be aged:

High Alcohol Beers

Alcohol is one heck of a preservative. High alcohol beers are usually prime candidates for aging because they will remain preserved while the flavors mature over time. Generally speaking, beers over 8-9% Alcohol By Volume (ABV) can be aged for up to a few years. Beers that are much higher, closer to 15% and up, can be aged for many, many years. Not all high ABV beers are good candidates for cellaring, but this is generally a good starting point.

Bottle Conditioned/Refermented Beers

Sometimes, brewers will leave a small amount of yeast when they bottle their brews, which carbonate the beers naturally. These beers are known as “Bottle Conditioned” or “Bottle Refermented” beers. You can tell if a beer is bottle conditioned by holding it up to light and seeing the little slurry of yeast at the bottom of the bottle. Don’t be alarmed if you see this, yeast are perfectly fine to drink – though, you may want to leave the last ounce or so in the bottle as you pour so you do not affect the flavor of your beer. Bottle conditioned beers have live yeast in them, which would love nothing more than you hang out and create subtle flavor changes to your beer over time. Not all bottle conditioned beers can be aged, but it is something to look for on your beer aging quest.

Lambics/Sours

Lambics, and some other sour beers, contain a cocktail of natural yeasts and bacteria. Lambics go through what is called open fermentation or spontaneous fermentation, meaning only natural yeasts and bacteria from the surrounding area are used to ferment the beer. Lambics are considered one of the best beers to age, and many Lambic enthusiasts may argue that they will only get better with time. Generally low in alcohol, these sour beers rely on the living organisms that are contained in the bottle to keep them preserved. Their aging potential is extraordinary – I have read about lambics being aged for over 40 years and still tasting amazing! Other sour beers, such as American Wild Ales, contain many of the same bacteria and natural yeast as Lambics, and will continue to mature as the years go by.

Recommendations of Beers to Age

Not sure where to start? Here’s a few recommendations of beers to grab and age.

Sierra Nevada Bigfoot

Sierra Nevada Bigfoot. Buy a sixer - drink some now, some later.

Sierra Nevada Bigfoot
An American Barley Wine, Sierra Nevada’s Bigfoot is released once a year in January. The bottle has the year printed right on the cap, which is handy for organization. They sell this beer in six-packs, which gives you the opportunity to easy get a collection started. The beer is very hop-forward when it is fresh, and will mellow out and become much smoother over the years. This is perhaps one of the easiest beers to grab to start your cellar.

Stone Vertical Epic Beers
These beers from Stone are all designed to be aged and enjoyed “Sometime beyond 12.12.12”. The first release of this beer was 02.02.02, and there have been releases every year since (03.03.03, 04.04.04, and so on). Stone has recently released the 11.11.11 batch, which contains a Flanders yeast, chillies, and cinnamon. Grab two bottles of any that you find – one to drink now, and one to drink after 12.12.12. They are generally Belgian-influenced, and each of them has their own style-defying “twists”.

J.W. Lees Harvest Ale
Probably one of the most commonly aged beers, this English Barley Wine comes in at a heft 11.5% ABV. It’s a big, chewy, and sweet beer that will change slowly over time. Vintage bottles of this ale are fairly easy to find (I recently grabbed a 1999 off the shelf!). This is one of those beers that can pretty much be aged for decades, and it’s not uncommon to hear about people sampling vintages of this beer from the 1980s. Barrel-aged versions of this beer are also available.

 

St. Bernardus Abt 12

St. Bernardus Abt 12. A great Quad from Belgium that is perfect for aging.

St. Bernardus Abt 12
The label on this bottle-conditioned Belgian Quad claims that the beer can be aged for up to 15 years. Known as one of the best and most widely available Trappist Quads, the beer has notes of dark fruits, caramel, and spice notes from the Belgian yeast strain. It is available all year round at finer bottle shops.

Some other styles that are usually good candidates for aging: Geueze, Imperial Stout, Barley Wine, American Wild Ale, Old Ale, Belgian Strong Dark Ale, Quad, Braggot, Flanders Red Ale, Wheatwine, etc.

Note: There are a few styles of beer that you do not want to age.  These include Pale Ales, IPAs*, and other hop-forward styles, as well as low ABV beers such as Berliner Weiss, Wits, Wheat Beers, etc.

*Some beers labeled as IPAs can potentially be aged, I.E. Dogfish Head’s 120 Minute IPA, Founders Devil Dancer, Dark Horse Double Crooked Tree, etc.

Cheers.

For more information, beer reviews, home-brewing banter, and more, check out Snobby Beer.

Christopher’s New Additions…Uncorked!

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Christopher's, a little something for everyone

Christopher’s Restaurant is one of the better known independent restaurants in Dayton. Excellent vegetarian and vegan fare, unique and innovative dishes, and some of the best French fries in town. Each Thursday they do a theme, and they have daily breakfast, lunch, and dinner specials that last through the month. These are all things that many of you may be familiar with, especially if you follow them on Facebook, where they frequently list all of their specials.

Something interesting they did not list anywhere, and I had the pleasure of discovering; they now serve wine and beer. According to my server, these new additions just started on Monday. Their selections may not be overflowing, but they are definitely interesting. They have a selection of four red (Noble Vines 667 Pinot Noir, Noble Vines 181 Merlot, Menage a Trois Red Blend, and The Show Cabernet Suvignon) and four whites (Beringer White Zinfandel, Blüfeld Riesling, Fog Head Sauvignon Blanc, and Noble Vines 446 Chardonnay). All of the wines were offered by the glass of by the bottle. While looking around the web, all of these wines had very good reviews. The Show, which was sampled, was big and bold as advertised, with a creamy vanilla and oak finish after a tart cherry bite.

Their beer selection is just as varied. If you are looking forward to having a Bud Light or Miller Lite there, you will be disappointed. You are going to have to settle for Yuengling. They even have the Yuengling Black and Tan. There are a few selections from Samuel Smith (a lager, an ale, and a raspberry ale), always a purveyor of high quality organic beer. Rogue Brewery also makes an appearance with their Dead Guy Ale and American Amber Ale, as does Victory Brewing Company’s Golden Monkey and Hop Devil IPA, and Young’s Double Chocolate Stout. They are even kind enough to list the ABV next to the beer, so when the Victory Golden Monkey’s 9.5% ABV comes knocking, you won’t be too surprised. There is a nice selection of beers for all palates at the table.

Christopher’s list of beers and wines is a reflection of their menu in general. They offer a little something for everyone, and of a better quality than most places. It will be interesting to see the evolution of their new menu, if they will start paring it with the specials or other dishes they serve, will any of it end up IN the dishes they serve, and how it could expand as people start to get accustomed to it and make requests. Next time you go in, make sure you take a look, or more importantly a sip, off of their newest menu.

 

Boulevard Haus Dining Benefits Ronald McDonald House

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Boulevard Haus, located at 329 E. Fifth Street in the Oregon District, is getting into the holiday spirit and invites you to join them to celebrate the German Way. House specialties include  sauerbraten, gulasch, galettes, beef rouladen, sausages and other traditional German fare, complimented by a selection of German beers and wines.

When you dine at Boulevard Haus through December 16th, 10% of your food bill will be donated to the Ronald Mc Donald House  in honor of St. Nicholas.
Owner Eva Christian explained that St. Nicholas is celebrated in Germany on December 6th, the anniversary of his death.  St. Nicholas dedicated his life to serve God and used his entire inheritance to assist the needy, sick and suffering, in particularly children.

RMHC of the Miami Valley Region, Inc. provides a temporary home-away-from-home for families of critically ill, hospitalized children and supports efforts that improve children’s health within our region.

Boulevard Haus Hours:
Lunch Wed through Fri 11:30 am to 2 pm
Dinner Mon through Sat starting at 5pm

A private party room can accommodate groups of up to 35. Party Trays are also available to cater your offsite  events. Call 824-2722 for more information.

Rivertown Lambic – Snobby Beer Video Reviews

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This is the Snobby Beer Review of the Lambic made by Rivertown Brewing Co. in Cincinnati, Ohio. The beer style is a lambic, which goes through what is called spontaneous fermentation where natural yeasts and bacteria are used to ferment the beer. Lambics are known for their “wild” flavors, which may include sourness and what is affectionately referred to as “funk”.

It’s a very interesting style, and it was brewed right here in Ohio! This beer is the 2010 vintage. It can still be found at finer bottle shops in the Dayton, Cincinnati, and other areas where Rivertown is distributed.

[yframe url=’http://www.youtube.com/watch?v=afijtisA5Q4′]

 

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

A Simply De’Lish Experience

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 Some would consider honesty within a business’s practice an important component, and as a customer, you want what you were promised, right? So what if I told you that this downtown Dayton café and bar fulfills the promise it holds within its title? That this restaurant literally holds true to its name? Well, let me enlighten you. De’Lish is both the description of this venue, as well as the cuisine they serve as part of their entire dining experience. And “experience” may not even do justice to what really happens behind those lovely curtained front doors of De’Lish on the corner of Main and First. After having their doors open FOR A WHOLE YEAR, they are ready to throw a royal celebration! Details to come…

            On a recent chilly Friday, I had the opportunity of sitting down (in front of their gorgeous bar) with Jasmine Brown, one of the co-owners of De’Lish along with Tawana Knight. “My fiancé and I had always wanted a lounge and bar,” described Jasmine, and when they came across the space downtown, they fell in love with it immediately. Jasmine explained that running your own restaurant is like everyone warns: “it is a very demanding business, but it’s worth it for the look on people’s face when they taste the food. And then you see your first repeat customers and eventually, you see regulars, and you just know you’re doing something good.” They started business last December, and this Saturday, December 3, marks their one year anniversary! Congratulations are in order.

This venue is known for their dining experience, in every sense of the word. While enjoying their wide selection of cuisine, De’Lish also provides the entertainment. They host poetry readings twice a month, from local poets. Local comedians even had a chance at the stage just a few Sundays ago for their second comedic night. They have even hosted a night full of Reggae musicians, where groups from Columbus traveled over to Dayton to share an evening with the guests at De’Lish. When discussing this, I could really feel Jasmine’s emphasis on supporting local people. Even all the art within the room was unveiled specifically for De’Lish by a local artist named Amanda Sue Allen. As much as possible, the wonderful staff at De’Lish tries to incorporate people within the surrounding community into their events. They feature a variety of local talents, as well as serving up their own variety within an average week. Below is a map to the endless celebration taking place within this relaxed, yet elegant setting:

Monday: Monday Night FootballTuesday: A very laid back evening
Wednesday: “Wind down” with 50 cent wings and wine specials
Thursday: Another relaxed evening
Friday-Saturday: When the party is happening!! Live entertainment begins at 9 PM
Sunday: Delicious brunch, where the chefs feature different food than usually on the menu
Bonus: Complementary Valet ParkingWednesday-Sunday

De’Lish is known for its dining atmosphere. It is fine dining, but by no means has that stuffy feeling some restaurants carry. The setting is close enough that you can get to know your neighbor and interact with those around you if you so choose, but is also private enough that it’s the perfect date night. Jasmine commented about how she has had the privilege to observe complete strangers build relationships over dinner or coordinate business transactions from the table across the way. It truly is a community, where every member is welcome and invited in with welcoming smiles. Numerous customers have commented on De’Lish’s “ambiance” and the live entertainment allows the guests to see a show while they enjoy their meal. So it’s pretty obvious that these folks like to have a good time, right? And now you must be wondering what’s “under the table” for their anniversary this Saturday.

A celebration for their guests. That’s what Jasmine and her lovely crew at De’Lish have decided to cater to for this celebration of the anniversary of their opening, one year ago on December 3rd. The main purpose of this celebration is “to give back to the customers”. So what’s on tap? A radio station will be broadcasting at De’Lish from 5 PM to 7 PM. Hor’deurves will be passed throughout the celebration and a medley of local bands will also be performing, each having an hour set. “We have some really great bands coming in,” gleamed Jasmine, who should definitely be excited for the anniversary of a truly beautiful lounge and bar. Interviewing her, I could really see her passion for the success of this restaurant and for the relationships she holds with her customers. The guests represent all parts of Dayton—all ages, all demographics. “There is such a wide spectrum of guests from day to day, and I have been told by many of them, ‘I just feel so comfortable here.’” I definitely could feel that same level of comfort as I sat with Jasmine in the elegant lighting of De’Lish, conversation flowing as if we were old friends. I asked what knowledge this one year has bestowed upon her, and she responded, “I have learned to be patient, to wait for things. Also, I cannot please everyone.” These words of wisdom most definitely apply to our everyday lives, too.

 On to the eats? Now that we have been welcomed into such a dazzling venue, feel at home with the friendly faces around us, and a show is available for our entertainment, it’s time to discuss the real reason you came to De’Lish. It is a restaurant—so what about their menu? When I asked Jasmine her favorite item, she genuinely had a hard time picking just one, because she “absolutely love[s] so much on the menu.” She finally narrowed it down to three, still teetering among their delicious Lamb Chops, the best Turkey Burger, and the great seafood De’Lish offers (they have served Sea Bass three different ways, all of which have wowed taste buds of countless guests over this past year). And their roasted hummus, made in house and served with crispy pita bread is a must-try. Honestly, with De’Lish’s “pretty awesome team,” including celebrity Chef Mark Brown and “Chef of the Year” sous chef Anthony Head, it’s not surprising their wide selection is nothing but spectacular.

So why De’Lish? Think back to when TV dinners started taking the nation by storm. Dinner + a show = a pretty good time. The major negative thing about these TV dinners were that they took away important bonding time for American families during dinner. De’Lish offers even better entertainment than any television show would be able to cook up and thrives on the bonding and interaction between its guests over a most delicious meal. A sense of belonging ensues from such a dining experience, and the fact that there’s great cuisine is the kicker. Such a variety is embodied within the menu; no one will be disappointed. All in all—it’s great food, a chance to get involved in the Dayton community, and entertainment all comfortably placed within this bar and lounge on First and Main. It’s a one-of-a-kind experience waiting for you, especially ushering in De’Lish’s new year this Saturday, starting at 5 PM.

All that’s left to do is get your party hat on!

 

Address: 139 N. Main Street Downtown Dayton, Dayton, OH 45402

Hours: Tues: 11AM – 7PM

Wed-Thu: 11AM – 10PM

Fri: 11AM – 2AM

Sat: 5PM – 2 AM

Sun: 11AM – 4PM

Reservations and Catering: (937) 461- CAFE (2233)

Food Adventures – judging who makes the “Most Delightful Dessert”

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The crisp night of November 19th, The Food Adventure Crew were preparing their tummys for some of the most incredible sweets in the Dayton area. Your humble Food Adventurers had been invited to use their tastebud expertise to judge a dessert contest at the Carrillon Park /Dayton Heritage Museum’s “Ringing in the Holidays” gala.  Five top area chefs were competing for “Most Delightful Dessert” which included two categories, Best Dessert and Best Presentation.

As we entered the museum, we were greeted by Christmas Carolers who lined the entranceway.  The wonderful aroma of the food displayed in the lobby was also music to our ears.  As we entered the party, we were greeted by the organizers of the event which included local attorneys Nicole Mitchell and Mark Engling.  They gave us the VIP treatment!  We were given nametags, and asked to mingle among the people, open bar and hors d’oeuvres.  If you know us, we gladly participated.  Eating among many local socialites and the movers and shakers of Dayton’s society, we enjoyed some incredible appetizers from the caterers, which included Scratch Catering owned by Chef Matt Hayden.

We Loved Culp’s Cafe’s Rustic Hot Chocolate

Besides being our first time as celeb taste testers, we had another “first” at this event.  We both had our first martini, which was a fantastic Candy Cane Martini, prepared with the holiday spirit in mind.  We were chastised in fun by an older gentleman  who asked when we were going to drink something more “manly,” so we quickly went back to beer.  The Big Ragu was very happy to see that the open bar included Sam Adam’s Winter Lager.

As we made our way to the dessert area we saw our pal Lisa Grigsby from DaytonMostMetro.com and Dayton Dining.  She introduced us to fellow judges Amelia Robinson the “smart mouth” from Dayton Daily News, and local TV personality Jim Bucher from WDTN Channel 2.   Glancing at the desserts, we noticed some other appetizer areas that we decided to hit before finally getting to the “expert judging.”

Our job, if you will, was to taste 5 premium desserts and rank them 1 through 5.  This was like trying to rank your children, as the plates were all amazing.

The first dessert we tried was Culp’s Cafe’s Rustic Hot Chocolate with Chocolate Covered Churro.  This was one of our favorites and believe us, all the desserts were top rate!  The chef Jose Calzada had some incredible chilli powder spices that gave a unique and addictive twist to the drink.  Something simple, a classic that was reinvented.

Dessert number two was the Champagne Chocolate Truffle Tart made by chef Justin Mohler from Olive, an Urban Dive  restaurant in Dayton.  It was a sinful, rich tasting dessert.  This was a favorite of the judges, and we could have eaten the whole tray.  Our mouths were definitely in heaven.

Winning Dessert from Olive, an Urban Dive

The third dessert we tried were Mini Peppermint Cupcakes and Mini Egg Nog Cupcakes from Cake, Hope and Love.  Chefs Shannon Teague and Connie McFarren had a beautiful display to match the cupcakes addictive taste.  Big Ragu was seen sneaking back for seconds, as they were awesome.

Dessert number four was the Dayton Women’s Club‘s Holiday DuJour which featured a carrot cake.  This was one of our favorite presentations, and the delicate, creamy taste of this dessert showed chef Joseph Ragno really knows his stuff.   Again the simple classic was taken up a level, and the garnish of a dried apple slice lended to the taste for the eyes as well.

The fifth dessert we ate was a unique twist offered by chef Marcus Montreuil from Amelia’s Bistro.  This inventive dessert was called Sugar Plum Fantasy and featured a marshmallow, bacon peanut brittle, and brownie with a “shooter tube” of caramel that you actually squeeze into your mouth.  Again superb presentation and taste.

The desserts left us speechless and after the extremely close voting, we had a tie.  We conferred with the other judges and finally emerged with the winners.  Best Presentation went to the Dayton Women’s Club dessert, and overall Best Dessert was awarded to Olive, an Urban Dive.

Best Presentation Winner: the Dayton Women’s Club

In summary, we took something else away from this party besides the sweets.  The event was held in the tastefully informative Dayton Heritage Museum at Carrillon Park.  Displays included lots of antiques and pictures about Dayton’s business history and more.  We even rode the antique Merry Go Round If you have not been to this museum, you have to visit.   Your Food Adventurers were as blown away as much by the museum as we were by the desserts.

Finally, Food Adventures would like to thank Carrillon Park and DaytonMostMetro.com for the privilege of being part of this “Ringing in the Holidays” extravaganza.  Like the desserts, you are all VERY SWEET !!!

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Tröegs Mad Elf – Snobby Beer Reviews

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Troegs Mad Elf Beer. It’s a wonderful combination of barley, hops, water, and yeast. These four ingredients can produce a huge variety of styles of beer, from refreshing Lagers to chewy Imperial Stouts. There are beers for every occasion. Beer is something enjoyed by a diverse group of people. Beer is something you can make at home. It can be cheap, and it can be expensive. It can be widely available, and it can be extremely rare. If you’ve read this far, then you probably can agree: beer is awesome.

Now that it’s almost December, seasonal brews have shifted from Oktoberfests and Pumpkin Ales to Winter Warmers and Spiced Ales. These seasonal beers are among my favorite styles, if for no other reason than they just feel special. I decided to share my review for one of these beers as my first review on Dayton Most Metro.

Enter: Mad Elf from Tröegs Brewing Co. in Harrisburg, PA.

From the Tröegs Website:

The Mad Elf, a cheerful creation to warm your heart and enlighten your tongue. The combination of Cherries, Honey, and Chocolate Malts delivers gentle fruits and subtle spices. Fermented and aged with a unique yeast, this ruby red beer has significant warming strength that underlies the pleasant character of this intriguing yet delicious Ale. The Mad Elf, a jolly and delicious beer for the Holidays.

My review for this beer:

Troegs Mad Elf 2011

Troegs Mad Elf 2011

This beer is 11% Alcohol By Volume, and 15 IBUs (International Bittering Units).

Served in a Christmas tulip!

APPEARANCE

This Elf is a lovely deep copper-red color and is more translucent than expected. The head was about a one finger khaki color, and dissipated in a hurry – none of it remained. It looks like a lovely brew! I feel like the cherries were added to give it a good amount of color, but not so much on the flavor (more on that later).

SMELL

There is some definite big Belgian yeast/spice character coming through. Surprisingly, alcohol isn’t that present. There is a lovely honey aroma, but not a lot of the cherries. There’s a good bit of raisin bread character, and the Belgian spiciness is met with some dark fruitiness. It smells fantastic and inviting.

TASTE

Yum – this is a big bad beer. There’s a lot of chewy bread-like character, and some wonderful dark fruit character. The sweetness is definitely high, but not cloying. The honey comes through at the back of the tongue and hangs around for a little while after the swallow. The cherry flavor is present, but it’s not very noticeable. The Belgian spiciness is a nice addition to to overall flavor, but isn’t the focus of the beer. Alcohol? Schmalcohol, this beer doesn’t appear to have the stuff.

MOUTHFEEL

This Elf starts off big and chewy, and feels slightly syrupy (the good kind of syrupy). At the end, there’s a bit of dryness that ups the drinkability. It’s nice and warming after each sip, and even though you can’t taste the alcohol, you can feel it! There isn’t much carbonation to speak of, which works well in a thicker beer like this. The beer is pretty drinkable, yet it demands to be savored.

OVERALL

This beer is excellent. This is definitely not a beer to drink every night, but is great for cold winter nights. It doesn’t have as much spice character as other Holiday beers, but is a MUST for this time of the year. I don’t know what made the Elf Mad, but this beer makes me very happy. Due to the high ABV of this beer, it’s a prime candidate for aging in your basement or cellar. Plus, I love the fact that they sell it in a variety of ways – 22 Oz Bombers, 12 oz. Singles, and even six-packs instead of four-packs! It gives you the opportunity to buy a sixer, drink a few, then age the rest.

This beer is available at fine bottle shops in Dayton, such as Belmont Party Supply, Arrow Wine & Spirits, Liquor & Wine Warehouse, and more. They should also be available at your favorite craft beer bars – but get them fast before they sell out!

Cheers.

SCORE: ★★★★ 4/5

This and other reviews can also be found at Snobby Beer.

Carvers Celebrates Anniversary With $15 Gift To You

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It’s been 15 years since Carvers Steak & Chops opened their doors at 1535 Miamisburg-Centerville Road (Rt. 725) in Washington Township.  Originally part of a California based chain, in 2008 that company dissolved after filing bankruptcy and this location was taken private.  As an independent, the 220 seat restaurant has continued to grow their reputation, winning the “Best Steak” title on the local ActiveDayton poll in both 2010 and 2011.  Whether you’re a fan of the Ribeye, New York Strip filet or just prefer Prime Rib, Carvers is happy to serve you up a midwest aged steak, hand cut daily by Chef William Pence.  All entrees are served with your choice of French onion soup, clam chowder, spinach, chopped or caesar salad as well as a side selection of a potato dish or vegetable.  I highly recommend their au gratin potates!

To compliment their extensive beef and seafood menu, Carvers wine list includes over two hundred selections, as well as the largest selection of Single Malt Scotch’s in the Miami Valley.  The lounge has live musical entertainment every Friday and Saturday night and there is a private dining room available for groups of up to 60.

Carvers is offering a $15 off dinner for two deal to celebrate their 15th anniversary Sat, Nov 26th through Mon, Nov 28th. Just show your server this story on your mobile device or print a copy and present it. Reservation are not required, but you can make them by calling (937) 433-7099.

The Wrath of Grapes

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People toasting

It all begins here…

You went to the family meal at about noon, and popped a beer because the game was just starting. Then another, because dinner was not going to be done for another hour or two (and the Matt Stafford was killing your fantasy team). You had another one during dinner, and then left to go hang out with your friends at the local watering hole, where all of the serious drinking was going to take place. That is when the shots came out, the whiskey flowed, and great times were had by all.  And of course, the designated driver was able to get everyone home safe. You have the day off today…why not have a good time on Thanksgiving? Well, because Black Friday may be named for all of the shopping that is going to be done today, but it would best describe how you are feeling. It may be better for your head to explode, because it would at least stop the pounding that is going on right now. You are not entirely sure what is causing your stomach to squirm all over like it is doing, but you would love for it to stop. And your tongue feels like someone dried it out, and then wiped their feet on it. Your Black Friday is the hangover you earned from the night before.

Hangovers, as we all well know, are caused by drinking too much alcohol, flooding your well balanced system with impurities. “Too much” in a moderate drinker is four to seven cocktails over an evening out. So we are all on the same page, a drink is considered as 1.5 ounces of liquor, 6 ounces of wine, or 12 ounces of beer. That is not saying you get drunk after that many drinks. That is saying your body chemistry starts to do bad things after that many drinks. Some people are so sensitive to alcohol that one drink could trigger hangover-like symptoms. Those symptoms include nausea, headaches, dehydration, fatigue, diarrhea, sensitivity to light and sound, aversions to smells and tastes, trouble sleeping, and difficulty concentrating. All of these things you may (unfortunately) be familiar with.

Niagara Falls

This. This is what you need right now.

Ethanol is the chemical impurity that is a major culprit in you feeling like this. The most damaging thing it does is dehydrate you by causing you to produce more urine. It also makes you a little more lightheaded and thirsty, which makes you want another drink. While you are going to the bathroom, not only are you depleting the water in you, you are getting rid of vital salts, potassium, and other nutrients you body needs to function. This vicious circle keeps going all night long, draining your body of things it really needs. Where does all of this water you have to expel come from? Your organs have to start pulling out sources of water from anywhere they can get it, and that includes the brain. Cue the headache that is going to hit you the next morning. To make room for the alcohol it has to break down later, the liver tosses out stores of sugar (through potty breaks) making you hungry and a little weak. Meanwhile, the stomach is also having some issues with all the alcohol you have consumed. It is irritated, and to get rid of the irritant, it makes more stomach acid. If it gets irritated enough, it decides that breaking down the alcohol is not the best way to clean up this mess; vomiting is.

Other chemistry is also going on in a glass of alcohol. Congeners are byproducts in the creation of alcohol, which give most alcohols their distinct flavors. Vodka is distilled so many times to try and get rid of all the congeners, while rum and whiskey are distilled in such a way to keep the appropriate congeners in. Red wines and whiskeys tend to have the most, while gin and vodka have the least. It is also an impurity, another one the body had to break down and deal with. The cheaper the liquor you are drinking, the more impurities you are going to have to eventually break down. That does not mean if you drink better liquor you can drink more of it. But, it may mollify the level of hangover you have the next day. Studies have also been done that the severity of the hangover may be linked to the purity of the alcohol (fewer congeners) in your drink. There is also a quite complicated dance that your enzymes do to break down and clean up the alcohol in your system, which may be the worst part.  The “Beer before liquor, never sicker” wives tale? It turns out it may not be that much of a tale. Carbonation in beer helps the body absorb alcohol faster, which makes it harder for the body to process it. That hard work to keep up may give you a worse hangover.

Egg breakfast

Good morning! Here is something you should be considering.

However, all this may be cold comfort. There are plenty of ways to make sure you can avoid the serious effects of a hangover, either through preparation or damage control. If you want to do some prep work, make sure you eat a good meal before you go out drinking. You may not want to go all out Thanksgiving each time, but put something in your stomach. Greasy food may mix poorly with alcohol, so don’t go too crazy on it. You want a buffer for the lining of the stomach, not another sparring partner. Drink lots of water, since dehydration is going to be your biggest enemy. This is also a good strategy to stick with while you drink, mixing in a glass of water for every drink or two you have. This may also have the added side bonus of filling your stomach a little and causing you to drink less, or at least slower. You also want to take some vitamins or load up with sports drinks. Again, adding a few more vitamins and minerals than you usually have in you will help when your chemistry goes haywire. While you are drinking, try to limit yourself to one drink an hour. If you do this, your liver can keep up with your alcohol consumption, possibly avoiding the hangover all together.

If you are in damage control mode, drinking water is still going to help. Your body is craving water, and the best thing you can do is provide as much of it as you can. Make yourself a nice plate of eggs, have a glass of orange juice, and peel a few bananas. The bananas will replenish the potassium your body has been stripped of, and the eggs have chemicals that can help break down the toxins that are making you feel so awful. Orange juice has vitamin C in it, which will give you a boost of energy. You can wash a multivitamin down with that juice or water, to replenish the B vitamins you may have lost as well. Do not drink coffee! Coffee will make you a more awake drunk, but it will not make you feel better. Coffee, like alcohol, is a diuretic. It will also have to make you go to the bathroom more, pulling more water from the body. If you are going to take something for the headache in the morning, stick to aspirin or ibuprofen. Do not take acetaminophen, which is found in Tylenol, because it may mix poorly with the alcohol in your system. Hair of the dog also does not help; while it may push off some of the symptoms, it is just delaying the pain. And possibly making it worse. If you are not feeling too delicate, take a walk. Increasing your metabolism will help the body process the toxins faster, and some studies show that an increased oxygen flow can also help.

Any hangover remedies you may encounter are just ways to reduce the symptoms. The only real way the hangover goes away is through time. Giving the body time to recover and taking care of it is the best way to get over all the shots, beers, and wines you consumed the night before. Remember, if you take some preventative measures before, watch what and how much you drink, and know your limits, you may be able to avoid a hangover completely! Unfortunately, the drunken texts and pictures on Facebook will take a little longer to go away. Cheers!

10 ?’s with Boulevard Haus Executive Chef Rae Rosbough

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Some people just know early what they want to be when they grow up.  As a youngster, when Rae Rosbough’s mom encouraged her to go outside and play, she found excuses to stay inside and organize the kitchen cabinets.  She says she knew it was where she belonged.  Going to high school in Miamisburg, she couldn’t wait for her junior year so she could register for the vo-tech cooking classes.  Upon graduation she headed to Johnson & Wales to pursue her culinary education in 2000.  By 2002, degree in hand she returned to Dayton and got her first job at the now defunct Mediterra.  From there she moved to Cafe Bouelvard, then to Cena for a 1 year stint, and then back to usher in the new concept of Bouelvard Haus in the Oregon District.  This month Boulevard Haus celebrates teh beginning of their third year in business.

Chef Rae was kind enough to take on our 10 questions:

What is your favorite ingredient to cook with?

whole shallots

Shallots- I love the flavor that shallots add to almost any dish hot, cold, savory and sometimes even sweet. They add so much to a dish, without overpowering it, that it may not be a single recognizable flavor, but one that blends and enhances each dish.

What ingredient do you dread?
Fillo dough- I do not care for working with is dough because it shreds, crumbles and dries out quickly…But I love to eat it!
What’s your favorite dish to make?
Duck confit- I’ve loved this dish since the first time I tasted it at Napa Valley Grille in Providence Rhode Island back in the nineties and I’ve been perfected my technique for it ever since.
What’s your favorite pig out food?
I scream, you scream, we all scream for ice cream! Any flavor anytime.
What restaurant, other than your own do you like to dine at in the Miami Valley?
I’ve eaten at Rue Dumaine several times and have loved it! It is a comfortable environment with immaculate food and professional, friendly service. what else could you ask for?

 

What’s your best advice for home chefs?
Watch or buy the cookbook of the show America’s Test Kitchen on PBS. it is a great learning tool that takes you step by step through making delicious dishes and teaches you the science behind the techniques. I love the show and own the book. My husband, sister and brother in law, all home cooks, use it religiously as do I.
If you could invite any 4 guests to a dinner party who would they be and why?
Dinner party, who has time for that? I can’t name just 4. I’m not a very star struck person and I feel like food is a comfort and something that brings people together.

 

Who do you look up to in the industry and why?
Gordon Ramsey– I want to be a household name and a millonaire duh. He also gets to help people achieve their goals. Which is nice no matter how big of a jerk he likes to appear to be.

What do you do in the Miami Valley on a day off?

I’m a very simple person I like to hang out at home with my husband, we also enjoy hanging out in the Oregon District or during the season we love going to Dragon’s games.

Share a kitchen disaster, lucky break or other interesting story:

The crewe relaxing after work at Boulevard Haus

It seems like all disaster stories end in a lucky break, or you just make your own luck. There are so many of them, why can’t I think of one? Refrigerators going out, no dishwasher, people not showing up for their shift, power going out in mid service. convection oven down. So, so, so many but that’s life in the restaurant biz. As for a lucky break, I think that knowing that this is what I wanted to do from a young age and pursuing that dream is a lucky break! The fact that I can get up each day and make food, and enjoy what I do  for a living, and get paid for it is an amazing feeling. There are a lot of people out there that can’t say that.

New Location, More Great Wines At Brunings Wine Cellar

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Bruning’s Wine Cellar has recently moved to a new location and they are better than ever! From the exclusive and exotic wine and beer selection to private events and parties, Bruning’s can offer you and your friends an experience that is one-of-a-kind.

Bruning’s started out as clock repair shop, which soon transformed into a clock retail shop. When clockmakers began manufacturing wine cabinets and bars as well as clocks, Bruning’s wasted no time in updating their stock. Customers responded well to the new selections of wine accessories, but they wanted a little something more.

“People would jokingly ask, ‘Now are you going to help me fill it up?’” said Dan Craven, the manager of Bruning’s Wine Cellar. Craven refers to himself as the “wine and beer dude” and  was happy to take on that challenge.  So Bruning’s  opened their Wine Cellar shortly after the introduction of wine accessories, in order to give local residents a nearby place to buy “stuff you can’t get in grocery stores.”

Bruning’s Wine Cellar focuses largely on wines that are cannot be easily found in other places and come from family-owned wineries. They keep the same thought process when it comes to their beer selection, offering many beers from Europe that cannot be found at your local Kroger.

“Our niche is small, family-owned, boutique-y wineries,” said Craven.

Bruning’s Wine Cellar offers wine tastings twice a week, with an updated menu every Wednesday. Customers can typically taste 4-6 wines for $10-$20, depending on the types of wine are being offered.

“The goal of tasting is to get people to buy something new,” said Craven.

Tastings are very casual and do not require a reservation or a pre-sold ticket. They are held every Wednesday from 5-8 p.m. and every Saturday from 2-5 p.m. All wine and beer is sold at the state minimum, with a 10% discount on all cases of wine. Free delivery is available on cases of wine within a 10 mile radius.

This Saturday, Bruning’s will be offering wines from France, Spain, and Germany for $12. For more information on wine tastings and menus, or if you are interested in scheduling a private wine-tasting party, visit their website.

Bruning’s recently made their move from North Fairfield Road to 2476 Commons Boulevard in Beavercreek. They plan on celebrating this new location and kicking off the holiday season by hosting their first annual Grand Opening and Holiday Party!

On Friday, December 2nd, Bruning’s Wine Cellar will be holding their First Annual Grand Opening/Holiday Party at 8:30 p.m. Catering will be provided by Wellington Grill and three different distributors will be offering tastings of 20-25 wines. Tickets are all inclusive and cost $50. Be sure to come out and welcome Bruning’s to their new home! For tickets or more information, stop into the store or call 937-426-4950.

Roost Modern Italian: The New Kid on the Block in the Oregon District

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13hs8lz520xiogyqmpr70hmjzjeikcfaYou know what goes well with Tuesdays? Italian. More specifically, a refreshing, upscale take on traditional Italian dishes. And I can tell you the perfect place to get just that—Roost Modern Italian, a brand new restaurant opening today at 524 E. Fifth St. in the Oregon District. The owners, Dana Downs and Beth Hirschbach, had a dry run last Friday, and Dana was “beyond pleased it went so well.” This event allowed the owners to completely perfect the menu in time for their opening today. According to Dana, whom I had the pleasure of speaking with over the phone this afternoon, “you have to be a little crazy to open up a restaurant!” But this “crazy” duo seems to have a copy of the recipe for success; the ingredients consist of an original idea, a great location, and a lot of hard work and dedication.

Dana and Beth started off this journey in the food industry in 2009, when they opened their own catering business, Veritas Foods. They decided to get their name out by using a booth at the Second Street Market, but unfortunately, no booths were available so they began selling frozen Italian food. Today, Black Rooster Pasta Bar consists of two booths at the Second Street Market, where they create a variety of pastas catered to the customers’ wishes. The next rung in the ladder consisted of opening their 397844_312391075470636_1815886819_nown restaurant. And thus, Roost Modern Italian was born on this Tuesday, the fifteenth of November.

Roost? Yes, that’s correct. The rooster theme of both Black Rooster Pasta Bar and Roost Modern Italian originated from Dana’s love of Italian wine. On the foil of a bottle of Chianti Classico wine, the label includes a picture of a rooster. So from this spun the memorable and unique theme of a rooster in both eateries’ names.

Capesante in Crosta

            Why Italian, you may ask? Well, Dana spoke of having experience cooking Italian for years, but she and Beth aspired to create something unique—a modern twist on Italian. “The dishes go beyond traditional pasta and pizza,” explained Dana. Roost’s selection has been described as “refreshing” when referring to the new techniques and presentations of their cuisine. This eatery also offers an adult beverage list that was specifically selected to complement the food being served; this includes craft beers and high-class Italian wine. The owners specifically focused on featuring Italian wines connoisseurs will enjoy. And although this is considered a high-class restaurant, the prices are reasonable across the menu.

Alright—so we’ve got great cooking and beverage selection. Check. But in order to truly enjoy a venue’s selection, the dining

Sorbetto Stuffed Lemon

experience must be superb as well. This is something Dana and Beth truly understand. When I was speaking with Dana, she emphasized how Roost has a great location; the neighboring restaurant owners have been very supportive and welcoming, and Roost is in a great position to inherit a lot of foot traffic. The setting within the restaurant itself is very quaint, but “[felt] like big-city” to many attendees this past Friday. The energy within the space makes the dining area seem larger than it really is, while the inside eating scene is complemented by a great patio, which will eventually become the site of spring wine tastings. This ideal setting adds class and comfort to Roost Modern Italian, providing a great atmosphere for the enjoyment of great food.

Lastly, the recipe for success could not be complete without a lot of dedication and hard work put in by the owners. Dana described opening a restaurant as “building a concept you need people to fall in love with. In the end, it’s all you. You receive tons of help, but you have to get it off the ground exactly the way you want it while on a budget.” Dana and Beth have put in many hours preparing for this day, and soon it will all be worth it.

Black rooster statue in Chianti, Italy

“You just have to trust your gut on things.” This piece of advice Dana has acquired from her success in the food industry thus far. It has brought Beth and her to this day, a completely different world than where they were just two years prior. Roost Modern Italian is officially open for business, providing a delicious modern take on Italian dishes, while also presenting a comfortable, high quality dining setting. Roost will be accepting a few reservations (so call in quick!), while also providing catering services and gift certificates. So come join the festivities! Crack open a bottle of Italian wine and enjoy a dish, such as the Capesante in Crosta (Crusted Sea Scallops) or Arrosto alle Erbe T-Bone (Herb roasted T-Bone Steak). No matter your choice, you are sure to bite into a savory bit of unique Italian cuisine.

And in the words of Porky the Pig—“Th-th-that’s all, folks!”…But only after dessert. I’ve got my eye on the Créme Brule del Giorno.

Roost will be open Tues – Thurs for dinner from 4pm – 10pm, and stay open an hour later on Fri and Sat.  Sundays they’ll serve brunch  from 10am – 3pm, appetizers from 3-5pm and a dinner menu from 5-8pm.   They will be closed on Monday.  Call for reservations at 937.222.3100.  And yes, you can still visit them at the 2nd Street Market Thurs- Sat.

Dayton History – Carillon Park is Ringing in the Holidays!

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“Ringing in the Holidays” is an enchanting evening that will kick off the holiday season with style for a 17th year on Sat, Nov 19, from – 10 pm. Guests will be treated to live music by the Erik Augis Trio, tasty hors d’oeuvres prepared by Chef Matt Hayden  from Scratch Event Catering , delicious desserts, and specialty cocktails while giving them an opportunity to bid on auction items and purchase chances to win fabulous raffle prizes. This year’s Winter Get-Away Raffle features trips to Hilton Head Island and Lake Erie. The event also features the fourth in a series of hand painted commemorative ornaments, depicting elements from the Carousel of Dayton Innovation, by artist Melanie Haislip.

The highlight of the event is our “Dayton’s Most Delightful Dessert” contest, featuring gourmet desserts from  region’s finest chefs. Guests will be invited to sample each of the offerings throughout the evening to vote for the People’s Choice award.

AMELIA’S BISTRO – Chef Marcus Montrevic
Sugar Plum Fantasy -Molasses Marshmallow, Bacon Brittle, Caramel Macchiato Truffle

CAKE, HOPE & LOVE – Chef Shannon Teague & Connie McFarren
Mini Cupcakes – Bite sized cupcakes topped with delicious buttercream

CULP’S CAFE – Chef Jose Calzada
Rustic Hot Chocolate  – Spicy hot chocolate with cinnamon whipped cream and chocolate covered churro

THE DAYTON WOMEN’S CLUB – Chef Joseph Ragno
Holiday DuJour – Layered, spiced carrot cake with an apple cranberry chutney, accented by a cream cheese frosting

OLIVE, AN URBAN DIVE – Chef Justin Mohler
Champagne Chocolate Truffle Tart – Champagned whip cream and an almond sesame Florentine cookie decorate a chocolate truffle tart with raspberries.

As a special treat guests will be treated to a demonstration and samples of coffee using   multiple brewing methods such as the French Press, Pour Over, and more!  The Baristas of PRESS will be on hand to educate and delight with coffee facts.
Expert judges (including Dayton Dining‘s Lisa Grigsby and Superfry & the Big Ragu) as well as WDTN’s Jim Bucher and Amelia Robinson from Dayton Daily News  will award the Critic’s Choice and Best Presentation awards.

Ringing in the Holidays, presented by Liberty Savings Investment Services, Inc. & Rieck Services, is a fundraiser supporting the educational programs and conservation efforts of Dayton History, which operates Carillon Historical Park, The Archive Center, Paul Laurence Dunbar State Memorial, Patterson Homestead, Memorial Hall, Old Courthouse and Hawthorn Hill – Orville Wright’s home.  The programming of Dayton History reaches over 160,000 visitors each year

Ticket Prices are $60/Dayton History member; $75/non-member.

For more information or to purchase tickets, please call 937.293.2841 or visit www.daytonhistory.org.

CJ Chan: Embodying the True Trifecta of a Quality Dining Experience

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“CJ Chan provides delicious food with a smile and serves the best sushi in Dayton,” testified Alex DeJulius, a University of Dayton senior studying Finance and Economics, who definitely can be considered a regular at this venue since its opening last November. From the outside, it may appear like your typical take-out Chinese restaurant, but step inside their doors, and you realize this experience is anything but typical.

CJ Chan has been open for exactly one year this month. This cozy little restaurant is owned by Him Chan and Juan Zhang; I had the pleasure of sitting down with Juan this last Friday to get some behind-the-scenes perspective. The couple is very hospitable and truly cares about providing for the customer’s needs. Because of this, their restaurant focuses on three main aspects: the best selection, the in-house dining experience, and affordable prices. All three of these things bundled into one enjoyable meal makes for some pretty good eats.

ONLY THE BEST—that’s what you can expect from the selection at CJ Chan. This restaurant is both Chinese and Japanese. Juan explained to me that the name CJ Chan actually stems from this: C for Chinese, J for Japanese, and Chan for Him’s family name. In offering this dual cultured cuisine, CJ Chan stands apart from any other restaurant in the Dayton area. The couple decided their restaurant needed to offer the customer with more choice. Their menu offers over eighty dishes “ranging from the traditional Chinese favorites and innovative specialties to classic from across Asia.” The kitchen at CJ Chan also prides themselves on using only the freshest, most natural ingredients, which further enhances the quality of their selection. The menu also gives customers the option to create-your-own dish, ensuring satisfaction. Located up the hill from the University of Dayton, the owners’ choice to include beer and wine on the menu was also very intuitive. Their food—arguably the most important part of a restaurant—is only complemented by the dining atmosphere this eatery provides.

QUALITY SERVICE—CJ Chan’s in-house dining experience offers you just that, the second key to running a successful restaurant. Juan and Him didn’t want a typical Asian restaurant; they wanted to provide unbeatable service in a setting that is comfortable and enjoyable for the customer. CJ Chan is mainly a sit-in restaurant, though they do provide call-in and pick-up service for those with busy lifestyles. Okay, who am I kidding? We all have busy lifestyles nowadays, but the festive wooden furniture and Chinese and Japanese decorations that line CJ Chan’s walls, as well as the employees’ smiling faces, coax you to sit down and stay a while; and believe you me, you won’t regret it. When I had the chance to sample some of CJ Chan’s selection, I was amazed at how quickly the food was brought to our table. The presentation, by no means, looked rushed, either. Their timely service, as well as accommodating staff make you feel at ease and satisfied, which quite frankly makes it a lot easier to truly enjoy their food. Sure, it may be nice to go to a fast-food restaurant where you can get your grub and go, but those restaurants only care about that one thing: fast service. Wouldn’t it be more worth your time and money to be able to have timely service at a restaurant where the quality of their cuisine is just as important as the time it takes for your meal to be placed in front of you?

AFFORDABLE PRICES—The last of the trifecta embodied at CJ Chan. The owners wanted their customers to be fully satisfied, and this really wouldn’t be possible if they were being offered the best service and best food, but their wallets were still being torn to shreds. So CJ Chan focuses on providing affordable prices for quality meals. Juan emphasized how they specifically focused on making sushi affordable, it being something that many people love but can’t afford to eat on a regular basis. For busy families and the average poor college student, CJ Chan’s prices won’t rob your piggy bank and the food and service will be more than worthy of the price.

As is expected of any business, competition is present for CJ Chan, but “within this first year, the business has been pretty good,” explained Juan. As the word spreads about the whole package this cozy eatery is offering, their consumer base continues to grow. Juan mentioned how they are hoping to expand their restaurant to include the next door property sometime next year; this would offer more dining space for customers and allow their kitchen to grow as well. I’m excited to watch the size of this restaurant grow in the upcoming years, but it is questionable if it is even possible for CJ Chan’s physical size to match the size of the amount of care that truly goes into this business.

Many say, “Good things happen in three’s.” This holds true for CJ Chan, but the only true way to understand the excellence of this trifecta is through experience. So next time you’re craving Asian cuisine, stop on in and stay awhile. They are located conveniently on Wilmington Avenue, and their healthy, affordable Chinese and Japanese concoctions are sure to put a smile on your face and keep some green in your pocket.

In the words of my wise father—“That’s all I got to say, and I’m stickin’ to it!”

CJ Chan is located at 536 Wilmington Ave Dayton OH 45420.

Share the Harvest Dinner to Benefit Aullwood

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Greenfire Bistro in Tipp City  is hosting it’s annual buffet dinner to benefit the Aullwood Audubon Center and Farm.

The buffet will feature Aullwood Audubon Farm’s healthy meats — free range organically certified chicken and turkey and all natural, hormone-free beef . Greenfire will donate 20% of all sales, including alcohol, to support Aullwood’s education programs for children. A raffle with wonderful wines and other items will also benefit Aullwood.

The dinner will feature a Salad of Mixed Greens with marinated grilled chicken breast in a light Dijon vinaigrette; Beef with Fresh Basil and Mint Spring Rolls and Honey-Soy Dipping Sauce; Traditional Roast Turkey with Garlic-Mashed Potatoes and Gravy; fresh vegetables; cranberry relish; Roast Pork Tenderloin with Ginger-Plum Crust finished with a Hoisin-Mirin sSuce and served with lightly stir-fried wild mushrooms; Cider Poached Pears and Buttermilk Cake topped with Vanilla Crème Fraiche.*

 The buffet, which starts at 6:30pm on Wed, Nov 16th is $30 per person, which does not include drinks or tip.  Up to 50 reservations will be taken.  You may RSVP to the Greenfire Bistro by calling 667-6664.
The restaurant is located just off I 75 at  exit 68, at 965 W. Main St.