Dayton937

Things to do in Dayton | Restaurants, Theatre, Music and More

Dayton Dining

Buckeye Vodka Nabs Gold Medal In National Tasting

By Leave a Comment

The Beverage Testing Institute (BTI) awarded a Gold Medal to Buckeye Vodka this week. The tasting occurred in BTI’s Tasting Room in Chicago, IL, on November 1, 2011.

Buckeye Vodka actually received two awards. The first was a Gold Medal with an “Exceptional” rating, earning 92 points out of 100 on BTI’s rating scale, as well as a “Best Buy” award, indicating it to be of extraordinary value. Buckeye Vodka is priced under $20 per 750ml bottle across the state. In its review, the BTI praised Buckeye Vodka as “an exceptional smooth and clean vodka for every application.”
“The Buckeye Vodka family could not be happier with the rating,” said Jim Finke, CEO of Crystal Spirits LLC. He continued, “Our team spent countless hours perfecting Buckeye Vodka and to get national recognition for our Ohio brand is just wonderful.”

Finke hopes the Gold Medal will translate into continued success as far as sales are concerned. Last week, the company reported that sales during its first six months of operations tripled expectations. Buckeye Vodka sold 2,000 cases of product between April and October, contributing nearly $500,000 to the Ohio economy.  “We certainly welcome the “Exceptional” rating from BTI and expect it will resonate with Ohio consumers who have not yet tried Buckeye Vodka,” said Robinson C. Cooper, Vice President and General Manager of Southern Wine and Spirits of Ohio, distributor of Buckeye Vodka. He added, “We intend to promote Buckeye Vodka as a gold standard for spirits crafted in Ohio.”  Finke also believes Ohioans will take notice, saying, “The Gold Medal proves that people here in the heartland know good vodka. Our fans have served as our most important ambassadors, consistently promoting and endorsing Buckeye Vodka aone of the best vodkas they’ve tasted. Now, they’ve been proven right.”

The BTI recruits a panel of industry experts to award its annual ratings. The panel blindly tastes each spirit in a controlled environment under identical circumstances. The ratings are then determined by a statistical method relying on the mode, or most frequent score, instead of the mean, the average score. The BTI credits this method for creating ratings closer to the panelists’ true feelings and reducing the
impact of maverick scores.

Buckeye Vodka was one of three Ohio vodka brands receiving Gold Medals from the BTI, the others being Crav Spirits of Avon Lake and Middle West Spirits of Columbus.
About Buckeye Vodka:
Capping its first batch by hand in spring, 2011, Buckeye Vodka is a family-owned artisanal vodka company with a vision of bringing an ultra-premium vodka to consumers at a price that reflects Ohioan sensibilities. Handcrafted in the rolling hills of the Miami Valley, Buckeye Vodka utilizes water sourced from The Crystal Water Company, which has been supplying the Miami Valley with a better water option
since 1919. Its state-of-the-art distillation process ensures an extraordinary purity and exceptional taste. We invite you to make Buckeye Vodka part of your next great Ohio celebration. To learn more, visit us online at www.BuckeyeVodka.com.

Homemade Deliciousness and Genuine Care: The Perfect Recipe

By Leave a Comment

The warmth of the sun’s rays kissing my cheek, the smell of homemade goodness embracing me as I push open the entryway, and the friendly smile of the woman behind the counter all contribute to my gentle coaxing into this cozy shop in the middle of Oakwood. This woman, Theresa as I will come to know her, is the owner of Ashley’s Pastry Shop, and located all around her is heaven on earth—homemade pastries.

Now, I’ve always been blessed with a very intense sweet tooth (…or is it a curse?), so as you can imagine I was more than overjoyed to have the chance to “do my homework”, as we shall say, in order to write this article. But it wasn’t only the sweet treats that will bring me back to this bakery in the future; it’s also the people. The friendly environment and observable relationship between their customers and workers contribute to the little shop’s homey character. I felt like I wasn’t just another dime in the bucket, but an actual person whom they were excited to treat with the most satisfying treat possible. Once I arrived, Theresa very kindly offered me her most recommended pastry—a cheese Danish—which I can honestly say is the best I have ever tasted. It didn’t have that pre-packaged quality we have all experienced when biting into a mass-produced name-brand goodie. This Danish was the real deal. And shortly after I found out exactly what the secret is to the decadent sweets made exclusively in house at Ashley’s Pastry Shop.

The owners, Greg and Theresa Hammons opened this shop twenty-nine years ago and named the bakery after their first daughter. Greg’s family had owned bakeries throughout his life and when the opportunity arose for the Hammons to open their own in Oakwood on Park Avenue, they jumped at the chance. “It has allowed us to bake, be creative, and show our passion for the love of baking, while being part of the community,” explained Theresa. And over the years, this cute little shop has definitely become sewn into the fabric of the community. Ashley’s Pastry Shop now supplies many surrounding restaurants with pastries, such as the delicious bread at The Pine Club and Old Hickory Bar-B-Que. Ashley’s also gives all of their unsold bakery items to Catholic Social Services daily. This bakery may be little, but it has the biggest heart. When I spoke to Theresa, she emphasized how she believed we all have an obligation to give back to the community: “it is much better for a lot of people to do little things, because when it comes down to it, we may not have the means, time, or talent to do one big thing if we wait.” And let me tell you, these gifts that Ashley’s is giving to deserving charities and non-profit clubs are no little thing—a lot of time and effort goes into each pastry made in their kitchen.

Ashley’s Pastry Shop is very fortunate to have a great group of employees, most of them considered family now after being together over twenty-five years. A crew comes in at 11 o’clock each night and begins to bake for the next day. There are no cake mixes or prepackaged crescents behind those kitchen doors. Every item in their display cases and every wedding cake that appears on that couple’s special day are baked from scratch on site. Now that’s an amazing, and delicious, feat. Ashley’s is one of the few remaining bakeries that offer such a large homemade selection, ranging from Danishes to cookies to wedding cakes to donuts—anything catered to the customer’s desire. That’s another wonderful thing about this quaint, cozy shop; they are more than willing to work with the customer to fill any need, just itching for the opportunity to put their creativity to use. They are truly at your service, and trust me, you really can’t go wrong with any pastry you choose.

So next time you have a special occasion, or maybe you need something sweet to brighten your day, or hey, maybe it’s just a Tuesday, I highly recommend meandering over to Ashley’s Pastry Shop.  You could have the pleasure of sinking your teeth into a sand-tart cookie—a classic favorite that was actually shipped to three different coasts just last Friday! Or you could start your morning off right with a breakfast treat, like their cheese pocket (I know…I’m getting hungry, too). With the season being fall, Ashley’s is also featuring a lot of homemade pumpkin pastries. I assure you whichever you end up choosing will be pristine and truly a treat. Really, your taste buds might not be able to take the deprivation much longer, which is truly what it is considered if you haven’t yet savored a pastry from Ashley’s. It’s homemade goodness away from home, baked with love and care, and probably even a hug if that’s what the customer needs.

Doesn’t it just make you feel all warm and fuzzy inside?

Ashley’s Pastry Shop
21 Park Avenue
Dayton, OH 45419
937.293.1719

Hours
Tuesday-Friday 7:00 AM – 6:00 PM
Saturday  7:00 AM – 5:00 PM
Sunday-Monday  Closed

Chains Roll Out Freebies and Discounts for Veterans

By 2 Comments

On Veterans Day, national chains honor the hometown heroes by providing them with discounts or a free meal. For most of these deals companies require some form of military ID – including a U.S. Uniform Services ID Card (active/reserve/retired), Current Leave and Earnings Statement (LES), Photograph in uniform, be wearing uniform (if your service permits), Veterans Organization Card (e.g., American Legion and VFW), DD214, discharge paperwork, or other form of identification.  If you know of any I’ve missed, please add in the comment section.

 

 

Applebee’s
Free meal – Nov. 11
Applies to: Veterans and active-duty military personnel
For the third year, Applebee’s offers a special dine-in-only menu for Veterans Day

Champ’s
Free Burger- Nov 11 – dine in only
Applies to: Veterans and active-duty military personnel

Chili’s
Free meal – Nov. 11
Applies to: Active duty and veterans
Chili’s is offering a choice of one of six meals on a dine-in-only basis. Beverages and gratuity not included.

Denny’s
Free Grand Slam breakfast – Nov. 11
Applies to: Active military or veterans
Available only at participating locations.

Golden Corral
Free meal – 5 p.m. to 9 p.m., Nov. 14
Applies to: Active military, veterans, National Guard or Reserves
The 10th annual Golden Corral Military Appreciation dinner will be held at all Golden Corral Restaurants nationwide.

Hooters
10 free wings (Drink purchase required) – all day, Nov. 11
Applies to: Active duty and veterans
Offer valid only at participating Hooters.
Krispy Kreme
Free doughnut – Nov. 11
Applies to: Active duty and veterans
Available only at participating Krispy Kreme stores.
McCormick & Schmick’s Seafood Restaurants
Free lunch or dinner entrée – Nov 13
Applies to: Veterans
This is the 13th Annual Veteran’s Appreciation Event at McCormick & Schmick’s.

Olive Garden
Free lunch or dinner entrée
Applies to: Veterans and active-duty military
Outback Steakhouse
Bloomin’ Onion and Coke – Nov. 7 to 11
Applies to: Veterans and active-duty military

Smashburger
Free fries- choose  Smashfries, or Sweet Potato Fries. No purchase is necessary.
Applies to: Veterans and active-duty military

Spaghetti Warehouse
11-cents meal with coupon – Nov. 11
Applies to: Everyone
Print the coupon here and get a serving of lasagna, spaghetti and meatballs, or any original recipe spaghetti entree for just 11 cents.

SUBWAY
Free six-inch sub – Nov. 11
Applies to: Veterans
SUBWAY restaurants are franchises, so this offer may not be available everywhere.

Texas Roadhouse
Free lunch – 11 a.m. to 2 p.m., Nov. 11
Applies to: Veterans and active duty military
Dine-in only.

TGI Fridays
Buy an entrée and get a second entrée free – Nov. 11
Applies to: Active duty military and veterans

Tim Hortons
Free donut – Nov. 11
Applies to: Veterans

UNO Chicago Grill
19.43% discount on food and non-alcoholic drinks – Nov. 11
Applies to: Veterans

Preview Night for Dayton’s Newest Coffee Shop!

By Leave a Comment

Ghostlight Coffee, Dayton’s newest independent coffeehouse will be offering an opportunity to preview the coffeehouse, the espresso, coffee & tea menus, and the delicious Thistle Confections artisan baked goods. The Preview night is scheduled for Wed, Nov 9th from 7-8:30pm.

ACT I – Espresso beverage of your choice, paired with Dark Chocolate & Salted Caramel Layer Cake with Fudge Buttercream

ACT II – Pour-Over Coffee Bar selection paired with a Pumpkin & Spiced Latte Whoopie Pie

ACT III – Rishi Tea Selection or Rishi Masala Chai Latte paired with Masala Chai Cupcake with Vanilla Bean Swiss Meringue

ENCORE – Chocolate Nightcap (non-alcoholic)

Ghostlight Coffee is pleased to offer organic & fair-trade coffees from three outstanding micro-roasters, including Sunergos (Louisville), Vienna (Maryville, TN) & MadCap (Grand Rapids).  Additionally, the coffeehouse will feature award-winning Rishi Teas & Chai, luxurious dark cocoa from Cacao Barry and artisan flavor syrups (such as “Madagascar Vanilla,” “Fig Vanilla Black Pepper,” & “Cardamon Rose Water”) by Melissa Yen’s Jo Snow Syrups.

$12 per person.  Limited seating available, reserve your spot today!  Contact Shane at [email protected].  Last we heard this was almost full!

Ghostlight Coffee is located at 1201 Wayne Avenue (at Clover Street), in Dayton’s Historic South Park neighborhood.  Off-street parking is available behind the building, with additional parking along Theobald Court.

Think Pink

By Leave a Comment

Yeah, that IS quite a few cocktails in front of you

In 1998, HBO brought something to the small screen that had a far reaching impact on the pantheon of great television shows. “Sex and the City” was an audience and critical hit, winning seven Emmys and eight Golden Globes in its six year run (and providing the title to this article). It has also spawned two movies (possibly a third), and a diverse following across the country. It also brought a relatively young cocktail into the spotlight, one that was barely a decade old when the show was introduced. It is what Carrie Bradshaw and her friends started drinking towards the beginning of the second season, but tapered off towards the end. Near the end of the series,  Miranda asked Carrie “Why did we ever stop drinking these?” Carrie’s answer was, of course, “Because everyone else started!” That now iconic pink drink is known far and wide as the Cosmopolitan.

The flavor profile of the Cosmopolitan (or a Cosmo for short) came from an older cocktail, the Harpoon. The Harpoon, which is where many have attributed the paternity of the drink, came from a marketing campaign conceived by Ocean Spray. During the 60’s, Ocean Spray was looking for other ways to market their cranberry juice cocktail. They came up with a series of several drinks, some of them stuck (the Sea Breeze is one they offered as a premade drink) and some did not (the Firecracker was cranberry mixed with Canadian whiskey. All they were missing was apple pucker to make a Washington Apple). The Harpoon was a drink made with vodka and cranberry juice, with a splash of lime juice thrown in for good measure. It was quite close to where the drink eventually ended up just a few decades later.

Just a little pink...

The Cosmopolitan itself is a relatively new drink. As with most drinks, it has quite a few people claiming that their bar was the place that it was invented. One account has the drink being created at a steak house in Minnesota in the 1970’s. Many bar and cocktail historians believe it may have been created by the gay community in Provincetown, MA, which is in Ocean Spray’s back yard. Another account has the drink created in the same era in San Francisco, being a well received drink in some of the more upscale bars of that city that were tended by John Caine. The most popular story for the creation of the Cosmo is that that it was created in the mid-80’s by a bartender named Cheryl Cook. She worked in Miami, and noticed that the martini craze had come back. However, people did not actually like the flavor of the classic cocktail; they just wanted to be seen holding the glass. She created a cocktail that tasted better as well as having a brighter, look-at-me color to it. Initially, she used citrus vodka (a test version of Absolut Citron), a splash of triple sec, a hint of Rose’s lime juice, and “just enough cranberry to make it pink”. The drink travelled very well, spreading from San Francisco to New York in an era when there was no Internet or cocktail databases to make it easy.

By the late 90’s, the cocktail had slid backwards a little, going from the color of pink lemonade to more of a ruby color, and the citrus vodka had been replaced by regular vodka. It needed a bit of a touch up, and cocktail expert Dale DeGroff was the right man for the job. Dale revived the cocktail at The Rainbow Room in New York by adding the citrus vodka back into the mix, and substituting out the lower quality processed lime juice and triple sec with fresh squeezed lime juice and Cointreau, a high quality orange liqueur. With a room like that showcasing the drink, it was just a matter of time before stars were seen sipping it, and it started to take off in popularity. A picture in the New Yorker with the caption “Madonna drinks Cosmopolitans at the Grammy after party, Rainbow Room, New York” certainly helped the drink’s popularity. With Sex and the City showcasing it a few years later, it was well on its way to becoming an icon in the pantheon on great cocktails.

The Cosmo, due to its pink color and prominence in Sex and the City, has a reputation as a ladies drink. Do not let the pleasant taste and soft color fool you; it is a cocktail that still packs a punch. The lime juice and the cranberry juice add a little color and enhance the citrusy flavor of the vodka, but that is all. The rest of the cocktail is, like any other martini, alcohol. It has a lovely, fresh flavor, and tastes light enough to enjoy several. If you have not tried this gem, you should give it a look. Imbibe magazine notes, when naming this one of their Top 25 Most Influential Cocktails of the Twentieth Century, that this cocktail is perfect for someone looking for something “pretty, potent, and tasty”. I am not sure Carrie Bradshaw could have summed it up and better. Cheers!

Cosmopolitan

1 1/2 oz. citrus vodka
1/2 oz. Cointreau (or triple sec)
3/4 oz. fresh lime juice
1/4 oz. cranberry juice

Combine the ingredients in a shaker and fill it with ice. Shake well and strain into a chilled martini glass. Garnish with a lime wedge.

Jimmie’s Last Call

By 3 Comments

The iconic ceiling at Jimmie's Cornerstone

Last call…

(And… Soon…Welcome HOME)

Last Call at Jimmie’s Cornerstone Bar and Grille… and all that history at Brown and Wyoming!

Last Call for Jimmie and sons, and the whole wonderful gang of friendly wait staff, cooks and… who knows… a coupla’ ghosts and goblins who show up ONLY at Hallowe’en… Las Call at Jimmie’s Cornerstone Bar and Grille is… well, Hallowe’en. October 31st. The “evening and “morning” before” All Saints Day.

Get your drinks and food one more time… before… silence falls at Brown and Wyoming.

That silence… that’s gonna be… Well, complicated.

For Jimmie and Sue Brandell and their sons Nick and Jason… Well. For them it’s been a sort of virtual second home: dad Jimmie shows up at 5:30 a.m. or so (that, of course, won’t change in the NEW home) and maybe leaving at… Gosh: a visitor to the “Bar and Grille” will find Jimmie still around at 5:00 or 6:00 or… whenever he can lead. And that ALSO won’t be changing. Wife Sue helps out with — well, handles, in lots of ways — things like radio/TV advertising, wine selections and… WeeElks football players, too. Oh: and the “real” home, too.

Plus saying “hello” to old friends while she walks to a meeting about… things like radio/TV advertising, wine selections. Oh: and let’s not forget making sure Jimmie, Jason and Nick are happy, too.

The “total family effort” is what it takes to keep me ‘n’ you and all the rest of his steady customers. In this “high tech” world we’re getting used to, there’s now “double click” to get a hamburger just right or get the “french” in the potato fries on the tables. For all of us folks waiting for the “just right” burger or the hot from the deep fryer…

Hmmm… If we’re on a tight schedule to get back to work, we might be just a “tad” annoyed. For Jimmie and company and for the whole rest of the “food industry” getting it out of the kitchen and on the tables in just… business as usual.

But last call. Last call: like we said: that’s complicated. All that silence that’ll never end, even as what was once the home of good food, good company, some music and that weird, weird ceiling that you had to know about to even look up at it… Well, the next noises that will come from that building after last call will be the sounds of workers taking that building apart so that all that wonderful activity… the good food, good company, loud music and all… That will gone.

Something will turn in to… Nothing. No patio. No pool tables or posters on the wall, no “band stand” doubling as an elevated eating area when the music ends.

And Jimmie’s Cornerstone Bar and Gille and all that history beginning in 1868 when liquor was first tipped and from the 1930’s when it was “Stoecklein Cafe and many other bar/restaurants) will be gone. (Oh: and if you’re reading this and remembering the “1001 Club” or any others, just add your memory to the “Comments section” of this website!)

So back to that “virtual home” concept. Jimmie lives at the “Bar and Grille” probably a bit more than he gets to relax at this “real” home. Oh: and another thing about that “virtual” home? Talk to Jimmie and Sue and you get to hear the stories of pratfalls involving hidden accesses to the basement for beer and such, stories of tiny couches that offered a night’s sleep to Jimmie… And on and on and on.

Again: it has been sort of the family’s virtual home. For the record, for the past seven years. Coming to an end on Hallowe’en…

So, finally: NEXT.

“First Call: In the Company of Heroes.”

Yep: Ladder 11. A whole new place… a place for new memories to begin… A place with old memories, by the way, and we will begin to learn about those. About those heroes, too. And if you can contribute a story or two… or THREE… about the days when it was “just” the firehouse at Brown and Wyoming: well, add those to the “Comments Section” as well.

So now we’re here at “Last Call” and soon…

First Call.

See you there.

FoodAdventures Dives Into Papi’s by the Lake

By 5 Comments

What do you get when you cross an abandoned school gymnasium in the Waynesville/Harveysburg area and a veteran of butcher of 40 years.  No, this is not the plot of a bad horror movie, but an incredibly unique restaurant called Papi’s by the Lake.  Located near Caesar’s Creek, as in salad, this “everything from scratch” restaurant is located in the antique, sauerkraut and Renaissance Festival mecca of the world.   Food Adventures will now think of good food when we hear the words Waynesville or Harveysburg.

For the past couple of months, our friend Kim has been telling us that we have to come to Papi’s by the Lake, and try their homemade food.  She would know, Kim works there as a waitress.  We finally decided to take the plunge and dive into the lake.   So, we got into our cars to find out where the heck Harveysburg is located.  Eventually, we found our way to the restaurant, which is near the Caesars Creek bridge.

Yes, This Restaurant is in a School Gymnasium !

When we pulled up to the restaurant we gasped.  This was not like any place we have ever seen.  The modest handmade sign, guarded the entry to an old abandoned high school gymnasium.  We noticed immediately that the parking lot was packed with customers.  We knew at this moment we were in for a seriously good Food Adventure!  As we walked in, to our surprise the restaurant and kitchen were inside the gym!  We strolled into the gym like the King and Queen of the prom (please post your comment on who you think the Queen would be).  We were greeted by an antique moonshine still, that to our dismay was not in operation.  Our friend Kim took us to our table, and introduced us to owner Mike “Papi” Hatfield, who promised us a great homecooked meal.  “Papi'” explained to us that he was a former butcher for 40 years, and after cooking at various festival booths, he decided to open his own place.  The city of Harveysburg welcomed the new restaurant with open arms.

Why the name Papi’s?  Because his grandchildren call him Papi, and let us tell you, this restaurant has a family feel to it.   Some of the friendly workers are family members, and the patrons are as jovial as the staff.  We interacted with various customers and staff alike, and not one person was offended by us, in fact they all participated in our Food Adventure.

First we were given a basket of hot, homemade dinner rolls drizzled with butter, that would have made Paula Deen proud.  As or food arrived Papi explained he likes to serve large salads since his homecooked meals can sometimes take a few extra minutes to prepare.   We enjoyed our salad under the basketball nets and scoreboard, and out came the parade of entrees.

Keep in mind we only ordered 2 dinners, salmon and a cheeseburger.  Those meals were followed by samples of fried shrimp, a pulled pork sandwich, and a grilled butterflied porkchop. The large piece of lemon pepper salmon was cooked to perfection, and would rival any restaurant.  Ragu went the more casual route and tried the cheeseburger, which Papi’s himself ground in the back from black angus top rounds.   Ragu was again for murdering the hamburger with condiments, and he even involved Papi in the argument.  If the school was still in function, Papi would have given Ragu detention for sauce violations.  Ragu also enjoyed the freshly cut fries that were sliced and cooked minutes earlier.

The couple of fried shrimp we had were good, but you will have to ask our waitress how they were, as she sat down at our table and ate most of them.   Papi’s also offers chilled shrimp cocktail with his own homemade cocktail sauce.  This was a great treat.

Their Burgers are Ground Fresh Daily From Black Angus Rounds

The “sample” porkchop we received compliments of Papi, was a huge butterflied chop, that carnivore we dug into. and left his baked potato unfinished.   Not only was this dish good, but Papi’s pulled pork sandwich was incredible and we would put it up against any BBQ in the Dayton area.

As we talked with Mr. Hatfield, we walked up to the kitchen carving area, which was located near the visitors bench.  They had incredible looking prime rib, large grilled steaks, carved whole turkeys, and whole roasted chickens coming out of the kitchen.  Their chicken is never frozen, they use a local bakery for their bread, and they buy local produce whenever they can.  The staff told us every Thursday is sausage gravy night with Papi’s own hand ground sausage gravy.

The front of the kitchen and cashier area is a table display of homemade desserts.  Papi’s wife, Lynne, makes the pies and cakes from scratch.  They had berry pies, pumpkin pies, carrot cake and our favorite, the peanut butter cake.  This peanut butter cake is one of the greatest creations known to man.  An already stuffed Food Adventure Crew still could not stop eating this rich cake, and it made Lynne smile.

This Peanu Butter Cake Made From Scratch is Legendary

For those penny pinchers, you will like Papi’s as well.  Every item on the menu is under $10 except the nightly specials which are around $15.  For homemade, fresh from scratch meals, it is a great deal.

Papi’s on the Lake is a perfect example of why we do Food Adventures.   People need to know about good places like this.  This is a mom and pop place in a friendly small town, that is a hidden secret.  Papi’s by the Lake is a one of a kind, home cooking restaurant.  Whether you are near Caesars Creek for  the day, or live a good 20 minutes away, this place is definitely worth a visit.  Do not be put off by the fact it is in a high school gym, in fact it give Papi’s its charm.  It has personality, and substance.  Papi promised us a great home cooked meal, and he delivered.  We would gladly go back to this eatery in a heartbeat.  As for the restaurant in a gymnasium, Papi scored a slam dunk on this one.  Light up the scoreboard!

Visit FOOD ADVENTURES on FACEBOOK by clicking here.  “Like” us to become an official fan !

Comment below, have you been to Papi’s on the Lake?  What did you think?

 

[album: http://www.daytonmostmetro.com/wp-content/plugins/dm-albums/dm-albums.php?currdir=/wp-content/uploads/dm-albums/Papis By The Lake/]

Halloween Spirits

By Leave a Comment

Happy Halloween!

On Monday, the kids will go out and bring home candy by the bucket full. They will run around all of Dayton, princesses and heroes, having a good time and asking us all for tricks and treats.

Adults are allowed to have a good time for this holiday as well. Some adults have already had a great time dressing up for Masquerage (Editor’s note:  Brian managed the bars there this year), and if they missed that grand soiree, they have the Hauntfest to look forward to this weekend. While you are bouncing around the Oregon District, or at home throwing a party of you own, try offering (or asking for) these more adult candy treats. Some of these candy-based cocktails have multiple recipes, so the simplest recipe was used whenever possible. Also, specific brands of liquor have been removed unless that particular liquor’s flavor is required for the drink. Let’s begin with the fact that it is fall, and this is the best time of year for caramel covered apples.

Caramel Apple Martini

1 oz. tequila
1/2 oz. butterscotch schnapps
1 oz. apple cider
1 tsp fresh lemon juice

Shake vigorously with ice and strain into martini glass. Garnish with Apple Slice

Fall also brings bags and bags of candy corn. Some people love it (that would be me), and some people who don’t. Either way, it makes a tasty little shot.

Candy Corn Shot

1 part Licor 43® liqueur
1 part orange curacao liqueur
1 part cream

Carefully layer on top of each other to resemble the halloween candy. Lay down a layer of Licor 43 on the bottom of a shot glass. Then, over the back of a spoon, add the layer of orange curacao. On top, add the layer of cream (not milk. Milk does not layer all that well.)

While you are in a layering-candy-shots mood, here is another one for you to try out.

Bailey’s Chocolate Cherry

1/2 oz grenadine
1/2 oz coffee liqueur
1/2 oz Irish cream
Pour a layer of grenadine at the bottom of a shot glass. Then, over the back of a spoon to disperse and control the pour, add a layer of coffee liqueur. Finally, layer the Irish cream on top.

It is apparent you can use Peeps for anything. Even as the basis for, and garnish of, a sweet martini.

Peeping Halloween Martini

Scary for so many reasons

1 oz. milk
1 oz. vanilla vodka
1/2 oz. white crème de cacao
1 Halloween Marshmallow Peep

Pour the milk, vodka, and crème de cocoa into a mixing glass with ice in it. Shake vigorously and pour into a chilled martini glass. Use the Peep as a garnish

There are plenty of delicious candy bars out there, and good bartenders across the country have been trying to recreate them in liquid form for many years. Fortunately, they have been very successful going about it.

Liquid Snickers

1 oz. dark crème de cacao
1/2 oz. Irish cream
1/2 oz. Frangelico
1/2 oz. light cream

Pour the crème de cacao, Irish cream, and Frangelico over ice in an old-fashioned or other taller glass. Top with the light cream, give it a stir, and enjoy.

Almond Joy

1/2 oz. coconut rum
1 oz. amaretto
1 oz. crème de cacao
2 oz. cream

Fill a mixing glass with ice, add all of the ingredients. Shake, then strain it into a highball glass filled with ice.

Candy is dandy, but liquor is quicker. -Ogden Nash

Butterfinger

1 1/2 oz. butterscotch schnapps
1 1/2 oz. Irish cream
2 parts milk

Fill glass with ice. Pour Butterscotch Schnapps and Bailey’s into the glass. Fill with Milk. Shake. Serve with sip straw.

Milky Way Martini

2 oz vanilla vodka
2 oz chocolate liqueur
1 oz Irish cream

Fill a mixing glass with ice, add all of the ingredients. Stir it up and serve in a chilled cocktail glass without ice.

Tootsie Roll

2 oz. coffee liqueur
2 oz. orange juice

I know how it reads. Pour the coffee liqueur over ice in a shorter glass. Fill the rest of the glass with the orange juice. Believe it or not, it will taste like a Tootsie Roll.

Peppermint Patty

1 oz. crème de menthe
1 oz. crème de cacao
Splash of vanilla vodka or vanilla schnapps

Fill a mixing glass with ice, add the ingredients. Shake it up, and pour it over ice in a short glass.

With an array of cocktails like that for your weekend, you should have no shortage of shots, martinis, and other liquid confections for your guests or your travels this holiday weekend. However, the phrase we hear is “TRICK or treat”. If you are feeling a little feisty, or are looking to play a trick on someone who has been particularly mischievous, here is a little something that is not sweet. Not a treat in the least.

The Graveyard

1 oz. hot sauce
1 oz. tequila
Lemon lime soda

Pour the hot sauce and tequila over ice. Fill the rest of the glass with lemon lime soda. Stir a little, and then serve to your unsuspecting victim.

Cheers!

Murder on The Menu every Monday

By Leave a Comment

Looking for a fun and mysterious way to spend your Halloween evening? Dress up in your best Halloween costume and head to Dayton’s Spaghetti Warehouse to enjoy Mayhem & Mystery’s hilarious and interactive dinner theater show.  Guests will enjoy a full meal while getting involved in a spooky yet humorous murder mystery that is sure to entertain family members of all ages.

Mayhem & Mystery is an Ohio-based acting company that was founded about 12 years ago. The actors perform an improv show while guests enjoy a salad, a main course, and dessert. It is a very interactive experience – actors never break character, even while having individual conversations with the audience members. The audience participates in games and contests throughout the show and are asked to solve the murder mystery at the end. Three winners are chosen and each receives a certificate and a prize. Each show is themed for the season and runs for two months, allowing time for six different productions each year. It is now operated by Tamra and Jerry Francis, who have been with the company since it began. Tamra and Jerry write all the scripts themselves while also participating in the shows, and rotate the rest of the cast between four or five actors.

“We’ve never repeated a script,” says Tamra.

I attended the Halloween-themed show entitled “Costume Carousing,” where guests were invited to Morana Toggery’s annual costume party and encouraged to wear their Halloween costumes. We were seated at long tables in a back room, giving a true party-like atmosphere to the experience.

Guests were enjoying their salad when a tall woman dressed entirely in black entered the room and welcomed all of us to her Halloween costume party. Morana Toggery, continued on to introduce herself and inform us about her dark family history and hidden family fortune. We were soon joined by her neighbor, Dolorous Peacock, who wasted no time in showing us her dark and dry sense of humor and love for all things eerie and weird. A loud, obnoxious woman entered the party, belting out country tunes and introducing herself to everyone as Ethel Mae Chatman. The actors bantered back and forth with each other and with the crowd, decorating each table and guest with cobwebs and dust in order to set the Halloween mood. Morana’s husband – a tall, Frankenstein look-alike named Frank – joined the party and provided endless comic relief with his corny jokes and loud, entertaining demeanor.

After introducing themselves to the audience, the actors exited while dinner was served. The cast returned later and wasted no time in making the guests feel right at home – guests were chosen at random to participate in games such as a costume contest, and were constantly interacting with the actors. The dark and witty humor entertained the audience and kept us laughing throughout our meal, while also introducing a mysterious storyline and prepping the audience for what was to come. The actors played off each other and the guests, bouncing back and forth from well-rehearsed lines to on-the-spot jokes and conversations. I do not want to give away the end of the show, but as is custom for Mayhem & Mystery, one of the actors was “murdered” and guests were asked to solve the crime. I was one of the three winners for the night! I received a Comedic Criminology certificate signed by the cast and a free ticket to attend another show later this year.

“It’s a part time fun job and hobby,” says Tamra. “It’s still a production, we still have a script, but it’s a different show every night.” All shows are written to be family friendly, and audience members of all ages are welcome.

The next Costume Carousing Halloween-themed show is on October 31st at 7 p.m., at the Spaghetti Warehouse in downtown Dayton. The cost of a ticket is $25.95 and covers the meal and the show. Mayhem & Mystery perform their shows in Dayton on Monday and Friday nights and perform in Columbus on Tuesdays. They perform these public shows and also at hotels, catering companies, and corporate events.

The holiday show, Forties Yuletide Frolics, will begin on November 7th and run through New Year’s Eve. Tamra says the holiday show is her favorite show of the year, and the cast puts in a little something special for the show on New Year’s Eve. Wednesday night performances at the Dayton Spaghetti Warehouse are added in December, but Tamra warned me that tickets sell out quickly during this time, so hurry and make your reservations while they’re still available!

If you’re interested in booking Mayhem & Mystery for an event, attending a show, or auditioning for the cast, contact Tamra Francis at [email protected] or check out the website at www.mayhemmystery.com.

Dayton restuarnt declares Duck-A-Palooza Week!!

By Leave a Comment

Chef Candice Rinke (read  more about her here in our 10 questions interview) of The Hawthorn Grill in Kettering loves autumn and duck so she has declared this week “> Duck-a-palooza” and she’ll be featuring duck in four different autumnal specials all week starting tonight!  The restaurant, located at 1222 East Stroop Road is open nightly at 5pm and serves til 9pm during the week and 10pm on Friday and Saturday.

Enjoy the following duck-centric menu items this week:

Charcuterie Platter Appetizer
Duck and Pistachio Terrine, Sherried Duck Liver Mousse,

Toast Points, Cumberland Sauce, 11

Duck & Sausage Cassoulet

Homemade White Bean Stew, Confit of Duck, Fresh Pork Sausage,

Herbed Bread Crumbs, 19

Duck with Pasta

Crispy House-cured Duck Confit, Homemade Butternut Squash Ravioli,

Sage Brown Butter, Broccoli Rabe, 20

Pan Roasted Duck Breast

Crispy Sautéed Duck Breast, Dried Cherry~Duck Reduction,

Lentil and Potato Ragoût, Braised Savoy Cabbage, 20

Yuengling Comes To Dayton Bars First, Stores Later

By 1 Comment

Many Dayton beer lovers have had Oct 31st circled on their calendar as the day Yuengling debuts in Dayton.  The billboards and bus signs have been hyping the arrival for months.  And for draught lovers, many local bars and restaurants will be  treating folks to a glass of beer on Mon, Oct 31st.  But there is a trick to the debut as well, according to Kathryn Oakes, Director of Marketing for Heidelberg Distributing, the demand has been far bigger than we expected.  We’ll have enough kegs on hand to service our market, but the retail packages will be delayed until Nov. 14th.”

“I thought that this launch was going to make history for Yuengling and set the standard for future state launches, and Ohioans are going to make that happen,” said Patrick Noone, the brewery business development manager overseeing the move into Ohio. “It’s crazy. I’ve never seen anything like this.”

The family-owned brewery, which promotes itself as “America’s Oldest Brewery,” is based in Pottsville, Pa. Despite being in a neighboring state, Yuengling had never sold its brands in Ohio, blaming the reason on a lack of production.

Yuengling recently expanded one of its breweries to make the push into Ohio.

The beer has a major cult-like following, and there are plenty of stories about Ohioans making special trips to Pennsylvania to stock up. Its arrival has elicited comparisons to Coors, which for years wasn’t sold on the East Coast.

Rob VanMetre, the local Yuengling brand manager, shared with us that the Lager, Light Lager and Black & Tan ( a mixture of Yuengling Premium Beer and Dark-Brewed Porter) will be available at the roll out.  Other Yuengling brands, such as Porter and Lord Chesterfield Ale, are expected to arrive sometime next year.

He goes on share that “Yuengling is a fantastic beer with a great following and moving the release date back for retail and convenience stores is really so we can service all our customers and be fair.”

Many local bars will be opening early to host special tasting parties.  The Dublin Pub is opening at 5:30am to our $3 pints to Yuengling fans. Stop in for kegs and eggs and get a great start to your week!  Archer’s Tavern in Centerville will open up at 6am and TJ Chumps is promoting $2.50 22oz Yuenglings the entire month of November.

If you know of other special events, feel free to add them in the comments below.

And then two weeks later look for the stores to roll out a round of welcome parties. Cheers!

“

Fast Food With A Healthier Twist!

By 1 Comment

Agnes All Natural GrillFresh, healthy, delicious… fast? Oh yes! Innovative fast food meets wholesome and affordable Caribbean dishes at Agnes All Natural Grill, located on 1438 North Keowee Street. In a world where cheap food is typically not nutritious and nutritious food is not cheap, Nicole and Jose Estremera opened Dayton’s first all natural fast food grill in a upbeat challenge to the old rules of fast-food. Agnes All Natural Grill revamps the old idea of drive-throughs and walk-ups and brings people speedy, wallet-friendly dishes with a much healthier twist. Customers seeking a bit of zesty Caribbean kick in their diet can find solace in the Agnes’s colorful menu as vibrant as the bright orange and avocado-green of the restaurant’s walls.

I spoke with Mrs. Estremera about the grill and she enthusiastically stated, “We’re really excited to provide natural selection for every day customers. We’re always striving to make our food even better and are very open to suggestions from customers. We want them to enjoy our food and leave happy and feeling good”. At their restaurant, every dish is cooked in all natural Caribbean seasons, priced under $10, and of course, made to order. Not to mention that Agnes’s never uses pork products processed foods, high fructose syrup, MSG, or trans fat in any of their menu items.  The grill also only uses grain and grass fed natural meats and all natural seasonings in their meals in an effort to provide the most wholesome fast-food dining experience possible.

The happily healthy menu offers options like Caribbean jerk chicken wings, grilled turkey wraps, hand-cut sweet potato fries, and veggie burgers, as well as “Special of the Moment” daily and weekly specials. The current specials at Agnes’s include Curry Chicken, Stew Beef, Ox Tails, and Curry Goat, just to name a few. Mrs. Estremera noted the beef patty and cocoa bread as one of the most popular and most delicious combinations. She describes the cocoa bread as a “Texas-toast type of bread, very soft and kind of sweet, with a pocket in the middle”. Mrs. Estremera elaborated to say that when the beef patty, a Caribbean golden pastry turnover filled with beef, is paired with the special cocoa bread, it makes a sandwich that is simply, “really, really good!”

The Estremeras stand by their motto to “Eat Right and Live Life Longer” and every customer of Agnes All-Natural Grill is sure to be convinced of the fresh and flavorful menu. The grill serves drive-through, walk-ups and call-ins, preparing each menu item within seconds after the order is placed. The Estremeras recommend calling in for pick-up orders  (368-8787) to get a hot and delicious meal without the wait. The grill is located at 1438 N. Keowee Street and is open every day of the week, Mondays through Thursdays form 11 AM until 9 PM, Fridays from 11 AM until 7 PM, Saturdays from 6 PM until midnight and Sundays from noon until 7 PM.  To be added to the email list to receive updates on weekly specials send an email to [email protected].

Food Adventures Heads South of Dayton to Kyojin Sushi Buffet

By Leave a Comment

The Raw Sushi Buffet Bar – click to enlarge

Sushi, one of your Food Adventurer’s favorite foods.  Let’s get this straight up front, not all sushi is raw.  There are many types of cooked sushi that involve shrimp and crab for example.  But, we crave it all, specialty rolls, sashimi, hand rolls, nigiri, you name it.   So you can imagine our delight the first time we heard about a sushi buffet south of Dayton off of I-71 near Cincinnati.  We know, this is DaytonMostMetro.com, but once in very blue moon, we spread our wings and have to tell our fellow foodies about a special place outside the Dayton area.  This is one of those times.

The place is called Kyojin and it is a truly unique place.  They have sushi, lots of it, probably 40 different kinds of rolls on their buffet, and for dinner they add more items including sashimi, raw scallop, flying fish roe, and giant clam sushi.  Please check out our picture album below and you will see the vast variety of items.  When we first tried this restaurant, we ate so much, we had to go directly to IKEA to walk it off.  So here is a tip, if you go .. pace yourself!

The Dinner Buffet Includes Seared Ahi Tuna, and Tuna Sashimi

The restaurant is setup with 5 buffet bars and a dessert cabinet and ice cream freezer.  The 5 buffet bars are a sushi roll bar, a raw sushi bar, a Chinese food bar, a shrimp/mussel appetizer bar and a salad/fruit bar.  There is even an area for edamame(soybeans), tofu, and a wasabi and ginger area.  In the evenings, the dinner menu includes a hibachi option as well as skewered duck, squid and shrimp offerings on the side hibachi area.  We also love the steamed mussels and peel and eat shrimp available,and we have never seen a raw calamari nigiri offered anywhere else.  Other items of interest include raw calamari rolls, and the dinner treats of flying fish roe, raw scallop rolls and seared ahi tuna sashimi.

Kyojin is truly a dream for the seafood and sushi lover, and the prices are not bad either.  For lunch the price is $9.95 and dinner is $16.95.  But here is a tip, on their website kyojinohio.com you can show them the online coupon on your phone and get $1 off each lunch and $2 off each dinner purchased.  We think it is a good value.  Is it the best sushi we have ever had? No, but it is pretty decent.  It is actual sushi chefs preparing good food.   It is not comparable to the Chinese buffets that offer the side sushi.  This place is much better than that.

Kyojin offers the normal soft drinks, and they offer $5 specialty cocktails.  Kyojin is one of our guilty pleasures, especially for the Big Ragu, as some like the traditional sushi bars and their offerings.  We challenge the “sushi snobs” to try this place and let us know what you think.  But Kyojin is a great place for a sushi novice to finally try a lot of different types of sushi, cooked, or raw and see what they like, without having to order an entire roll.  They even have some vegetarian rolls and seaweed salad with pasta for you non meat eaters.  We even saw a sushi roll with chicken!

Our most recent trip to Kyojin was a challenge, while Ragu was challenged by  Shawn to a sushi eating contest.   Shawn stopped in his 40 something piece to go get some Chinese food, while Big Ragu matched his football number by eating 71 pieces of sushi.  It was our comic relief for the day watching the “sushi eat off.”

There is something for everyone at this place.  The Big Ragu’s favorite items on the buffet are raw salmon on rice, the kani (crab nigiri) and the raw tuna roll.  We enjoyed the shrimp tempura roll, the Cincinnati roll, and coconut shrimp on the Chinese food bar.

Big Ragu called his plate “Mount Va-sushi-us”

Do you love sushi?  Have you ever tried it? Sushi pro or sushi rookie, Kyojin is worth the trip.  Take a drive south on I-71 and the Fields Ertel exit, and Kyojin is just a minute away.  It is an incredible deal to get all the good sushi you can eat.  Check it out, you will be glad you gave it a chance.  All you can eat sushi, that’s how we “roll.”

Become an “Official” fan of Food Adventures by clicking here and visiting their page on Facebook !

Have you been to Kyojin?  What did you think?  Please comment below.

[album: http://www.daytonmostmetro.com/wp-content/plugins/dm-albums/dm-albums.php?currdir=/wp-content/uploads/dm-albums/Kyojin/]

Kyojin Japanese Buffet
12140 Royal Point Drive
Cincinnati, OH 45249
P: 513-683-2628
kyojinohio.com

Home Bar Primer

By 2 Comments

We are looking for a good home. Won't you help?

The holidays are right around the corner, and the first big party holiday of the season, Halloween, is next week. That means a great deal of entertaining in the home, bringing people over, and having cocktails on hand for all of the guests you will entertain. It is a perfect time to start up that home bar you have been talking about for years. With the Cocktail Revolution in full force, there are more choices of liquors out there than ever before, from a wide range of flavored vodkas to classic ingredients making a comeback. Not only do you need the liquors, you need something to mix them with. There are also few basic tools that every bartender needs to make sure they can produce a wide range of drinks, from a classic Sazerac to a modern Cable Car. Glassware is an important part of a nicely stocked bar, and the range of glassware you can find in most cocktail books can also be very daunting. So let’s start with…

The Basics

Of course, the defining characteristic of a bar is the liquor, and your bar will be no exception. The first rule of putting together your own home bar is: It is your bar. You can have whichever liquors you like, crafted to whichever cocktails you prefer to make. If you love tequila, you can have five bottles of various styles of tequila handy, to enhance the flavors of everything from a margarita to a Paloma. Most bars have at least one of what are considered the five main liquors that most cocktails are based off of.

Rum

This is the liquor most historians say the first cocktail started off in. Rum is an incredibly versatile liquor, working well popular summer drinks like the Mojito to the hammer-you-in-the-head strength of a Devil’s Poison. It ranges from the lighter flavors of Bacardi to the full flavors Kraken. For a home bar, Bacardi or Cruzan are great stock rums for you to have. If you want to add a little spice to you bar’s selection, Captain Morgan or Sailor Jerry are excellent options as well.

Vodka

The most recent addition to the cocktail world (it did not get big until the 20th century), this is now a staple to almost every bar. Its colorlessness and lack of flavor makes it a great base spirit to use if you are looking to have a lively drink with less liquor burn. It also boasts a wide range of flavors, from sweet cake and whip cream to spicy pepper. For your bar, it is best to stick to the original. Flavored vodkas are great if there is a specific drink for it, like Absolut Peppar in a Bloody Mary, or Stolichnaya Citros in a Cosmopolitan, but not for general cocktail making. Absolut, Grey Goose, and Ohio’s own Buckeye vodkas are all great brands to stock your bar with.

Whiskey

A classic, this is also something that you should have in your home bar. Whiskey has been around for centuries, and one of the earliest bases for cocktails to be made from. Whiskey is a little tricky to add, since there are so many types of whiskey on the market, all with unique characteristics. Do you get a bottle of Canadian whiskey? Irish whiskey? Scotch? Bourbon? The answer is to go with the one that you drink the most. If you are looking for a good base for a wide variety of cocktails, Jack Daniels or Jim Beam are the best bets. They also both mix well in cocktails.

Gin

The refreshing gin and tonic

A staple of many classic cocktails, gin has fallen out of favor because of its bold flavor (typically heavy on the juniper, which makes it taste piney). However, this is a great liquor to rediscover because it mixes so well with other liquors. Most cocktails we now love also started their lives as gin cocktails, but gravitated to the less-obvious-you-had-a-three-martini-lunch vodkas. Tanqueray, Bombay, and Beefeater are good basic gins to have as ingredients behind your home bar.

Tequila

Tequila and gin hang out in roughly the same neighborhood: good liquors with a tarnished reputation. Tequila is needed for many cocktails like the margarita and Tequila Sunrise, and even makes a guest appearance in a Long Island Iced Tea. And, of course, people will take shots of it. Silvers seem to be very popular at the moment, Patron being the brand of choice with 1800 and Jose Cuervo both being good choices for your bar.

Outside of these five liquors, there is one other you may choose to add.

Brandy/Cognac

Brandy and cognac are liquors that are fairly out of fashion at the moment, but are useful to have for an assortment of classic cocktails like the Sidecar (I am a huge fan of this cocktail). This category is very much a matter of choice; if you are not much for brandies, there is no real need to keep one behind the bar. Paul Masson and E & J both make a nice brandy to have in stock.

Schnapps, Liqueurs and Other Flavors

There are a few liqueurs you will want to have for you home bar, for a variety of reasons. Triple sec is a popular ingredient in many cocktails, adding either a sweetness to the cocktail or a slight orange flavoring. DeKuyper or Mr. Boston makes a fine triple sec, but you may also be tempted to purchase Cointreau or Grand Marnier as higher end substitutes. In the same vane as triple sec, blue or orange curacao can be added to you bar for an orange flavor. The blue variety is much more common than the orange. Amaretto is another liqueur that you should add to your basic par set up, again being very versatile in multiple cocktails, and just as delicious on the rocks. Disaronno is a good upscale amaretto, but others can be found at a lower cost. Vermouth, both sweet and dry, are good pick ups as well. A bottle will last you a long time, since most recipes that call for either call for a splash, dash, or other very small amount. Most people are familiar with dry, since it is a key component in a classic martini. Sweet vermouth is found in Manhattans, and other whiskey based cocktails with a similar flavor profile. While we are discussing the Manhattan, add a bottle of Angostura bitters to your list of mixers. Usually only a few drops of this potent liquid is needed in any drink, so a bottle of it will last you a good long while.

Flavors for all occasions...

Flavors are something else you are going to want to look for. Schnapps have a smoother, more natural flavor profile for cocktails. Apple, peach, and banana are popular ones. They do not punch out as much as stronger puckers do. Puckers , which still fall into the schnapps category, are usually very sour, and add a stronger flavor to your cocktail, as one might find in an Appletini. Other popular puckers you may consider are Razzamatazz (raspberry), cherry, grape, and watermelon. To round out the flavors you may consider behind the bar, add some white crème de cocoa and white crème de menthe (mint). They add flavor without tinting your cocktails, and some classic cocktails have these flavors to add some bite, like the classic Stinger. DeKuyper and Mr. Boston make a wide selection of flavors for you to try and add to your collection. If there are cocktails you or your friends like that have different schnapps, make sure you have some on hand. Schnapps will usually last quite a while, depending on use.

Mixers

Very few cocktails are straight liquor. You are going to need something to mix them with. Of course, the common ones to buy are cola, diet cola, lemon and lime soda, ginger ale, tonic, soda water, orange juice, cranberry juice, pineapple juice, and sweet and sour mix. For carbonated drink mixers, most cola companies make smaller sized cans that are perfect for mixing into a cocktail. Using the smaller containers helps to keep the carbonation popping for when you want to make the drink. Opening and closing a two liter may be fine for the non-alcoholic glasses of pop, but you will not go through it as fast behind the bar. Sweet and sour mix can be found with pre-mixes in most groceries and liquor stores. You should also pick up a bottle of grenadine and a bottle of Rose’s Lime Juice, for the added color, flavor, or both. The juices can be bought in the juice aisle. For orange juice, I would suggest the pulp free kind. Having lemons and limes handy would help as well, since some drinks call for fresh squeezes of both of these fruits.

Mixers are things that you do not always have to have stocked behind your bar. Make sure you have the ones you commonly use on hand, but buy the others before a big event. Even sealed or closed, it is possible for fruit juices to go bad and carbonated beverages to go flat.

Basic Tools

Stainless steel tools for all your bar needs

There are plenty of gadgets you can have behind your home bar, but only a few that are truly needed as part of a kit of basics. Jiggers are a must. Recipes for cocktails are put there for a reason, and the jigger will help you make sure your drinks taste the same each time you make them. There are two types: you can get the single glass with measurements on the glass, or a stainless steel one with separate measurements on each side. A wine key is an outstanding all purpose bottle opener, useful in opening everything from wines to bottles of beer. A cocktail shaker will be needed for chilling liquors and mixing ingredients. Speaking of mixing, you should also have a bar spoon handy, since not all drinks need to be (or should be) shaken to blend the ingredients together. Since some of the older style drinks are coming back into vogue, a muddler is also a good tool to have behind the bar. It is used to crush herbs and fruits to release their oils or juices into the drink. They are more commonly plastic or metal, but you still may be able to find a wooden one if you look around. And once you have all you ingredients mixed, muddled, or chilled, a Hawthorne strainer will help to get the cocktail neatly into the glass you are serving it in, while keeping the ice and crushed fruit in the shaker. One other tool that every bar has is a handy book filled with cocktail recipes. It is always nice to have a reference book for cocktails, either to try new things with the ingredients you have on hand or to see which ingredients you need for one you wanted to try. Mr. Boston Platinum Edition is one of the ones I have behind my bar, but swing by a local book store to check them out. The book will also help you determine which garnishes you will need for your drinks, such as olives, oranges, cherries, and a host of assorted others. Many will even tell you how to prepare them.

Glassware

There isn’t a great deal of glassware you should run out and buy to get your home bar started. A set of martini glasses would be a lovely addition, as well as a set of wine glasses. You can put a wine into any wine glass, so pick the wine glass most appropriate to your favorite type of wine. If you do add brandy or cognac, a set of brandy snifters should also be added to enhance the aromas and flavors of the liquid in the glass. Any other cocktails will go fine into the glassware you have in the house. You are going to be spending plenty of money on the rest of the tools and liquors to set up your bar, so no need to get fancy with the glassware up front. Save that for the next few rounds.

While the list above may look daunting, over a short period of time you can acquire are fairly well stocked home bar. Buying a few pieces at a time will help spread the costs out, as well as give you some time to figure out what you need and what will just turn into something else for you to dust. And of course once your bar is nicely stocked, you get to enjoy experimenting with some cocktails at home you may never have thought to buy while you were out on the town, and share some of that with your friends. Maybe even invite them all over for a fun night in. Cheers!

Get Your Spook On at Spinoza’s

By Leave a Comment

It’s that time of year again. The time to flaunt that Dracula cape or dress your little one in her favorite princess gown. The time for parents to walk the neighborhood while little Buzz Lightyear is sprinting with all his might to get to the next candy bowl. The time when everyone regrets how many sugary treats they just wolfed down.  It’s a time for crazy costumes, haunted houses, and genuine fun. We all remember the glorious days of trick-or-treating, and if those days still constitute your present, all the better! But not all the fun of Halloween is wrapped inside those treats vanishing into what may seem like thin air. Actually, a local restaurant, Spinoza’s, is putting together a special pre-Halloween celebration for adults. Accompanied with live and entertaining music, this local pizzeria is serving up six special beers by Wychwood Brewing Company, (how perfect a name!) all paired with delicious eats. So all you twenty-one and uppers, climb into that storage closet and put some life back into that fang and cape duo on October 25th—Spinoza’s is even giving away special prizes for guests who appear in costume!

This six course meal is the perfect way to celebrate Halloween a tad early; what better to pair fun with than delicious food and beer? Plus live music by the Evil Jim Volk! Let me tell you—you’re in for a treat. Wychwood Brewery has fully embodied the spirit of Halloween with their clever names of the featured ales, while Spinoza’s has carefully matched the prepared cuisine to stimulate your taste buds. But before we dive into the logistics of the meal, let’s indulge in a bit of a history lesson about both of these fine companies. How did they come to be?

This is Glen ↑

Glen Brailey, the owner of Spinoza’s, has been in the pizza industry for many years. He began his adventure at Domino’s while attending college, and after a few more adventures and thirteen years at Pacchia Wood Fired Pizza, which he opened, he found an empty pizzeria in the Mall at Fairfield Commons, located in Beavercreek. “The space was great, the rent was right, and I was yearning to toss dough again!” wrote Brailey in a blurb on Spinoza’s website. After aging the dough, using the freshest ingredients in their sauce, the “finest (and most expensive)” cheese, and topping it all off with all-natural pepperoni, this pizza is sure to be like nothing you’ve ever tasted before. And the fact that a mouth-watering brew is to be served alongside this gourmet pizza—this will constitute the ultimate testimony that beer and pizza were a match made in heaven.

Now for the second half of this dynamic duo—Wychwood Brewery. After perusing their Halloween-decorated, interactive website, I was briefed on Wychwood’s history. This company is located in the heart of Witney, in Oxfordshire, England—a town famous for its brewing. The brewery acquired its name in 1990, actually named after the Wychwood Forest which is located on the outskirts of Witney. “By 1997, Wychwood Brewery was producing nearly 30,000 barrels a year…” according to wychwood.co.uk. That’s extremely impressive, and a whole lot of beer! Today, Wychwood is famous for their hand-crafted ales, and exports all over the world. Just thinking about the combination of fine pizza with hearty beer—isn’t your mouth watering already?

So I’m sure you’re biting at the bit to know what exactly is on the menu for the Halloween Beer Dinner next Wednesday at 7 PM. Well, let me tell you.

Warning: The following description may cause a severe longing and appetite that can only be satisfied by attending Spinoza’s on Wednesday, October 25th.

Welcome—The evening will begin with Wychwood’s “Wychcraft” 3 Hopped Golden Ale. It has been described as “bursting with succulent citrus and lime hop character”. This unique ale will be paired with Spinoza’s Crispy Deviled Eggs with pistachio, bacon and chives.

Appetizer—Immediately following, Wychwood “Scarecrow” Organic Pale Ale will be served alongside “Finger” Sandwiches of spicy capicola, peppered salami, pepperoni, fresh mozzarella, and garlic aioli. The Brewery describes this pale ale as having a “refreshing citrus and delightful malt flavor, rounded off with a spicy bittersweet finish.”

Salad—Next, we will be served the salad portion of the meal, consisting of shaved harvest salad with Fuji Apple Dressing and Spanish Marcona Almonds. The drink of choice will be St. Peters India Pale Ale, whose brewery has been in business for over 700 years

Pizza—To begin our fourth course, we will be graced by a draft of Wychwood’s most famous ale—“Hobgoblin” Dark Ale. This very smooth ale acquires its flavors from “chocolate and crystal malts”, and will be paired with Spinoza’s Sicilian Poutine Calzones with Sweet Potato, Snake River Farms Ground Beef, Wine-infused Marinara, Basil Pesto Sour Cream, Jumbo Ripe Olives, and Shredded Parmesan.

Cheese Course—Wychwood “King Goblin” Special Reserve Ale will be served beside Black Label Cambozola with Quince. This ale has a very rich character, while still being smooth.

Dessert—And last, but certainly not least, is dessert. Yes, you read dessert. Spinoza’s is putting together house-made “Blood Red” Velvet Doughnuts with honey glaze and toasted almonds. Complementing this decadent dessert is a “deep chestnut beer…with hints of coffee, banana and licorice”, titled Monty Python’s Holy Grail “Dark Knight Reserve”.

This menu and more can be found at spinozas.com

Now, try to tell me your mouth isn’t watering right now. Are you even still with me or are you already slipping into that witch’s hat and attaching that ugly green mole to your nose? Honestly, this is a Halloween celebration you and your taste buds can’t afford to miss. So what are you waiting for? Give Spinoza’s a call RIGHT NOW to put in your reservation for this epic night. Better hurry before they are booked. I’ve even made it convenient for you and included the number:

937.426.7799

spinozas.com

So here’s how the scene should ultimately play out. You arrive in your decked out Dracula ensemble and casually stroll into Spinoza’s. And when the hustle and bustle has finally died down and the waiter comes to serve you your first course, you quote this famous line from 1992’s Dracula:

“They say you are a man of good…taste.”

Then proceed to cackle in the most evil way imaginable. Oh, and then dig in!

Entries Sought for Seventh Annual “Gingerbread Homes for the Holidays” Contest

By Leave a Comment

The Dayton Holiday Festival is looking for the area’s most creative confectionary decorators to compete in the seventh annual Gingerbread Homes for the Holidays contest on Friday, Nov. 25. Located inside the Old Court House at Third and Main streets in downtown Dayton, entries will be judged and displayed for public viewing that day only, during the Grande Illumination and Dayton Children’s Parade Spectacular in Lights from 4-9 p.m.

Stir up your icing and your imagination! All ages and skill levels are invited to participate in this free contest by entering a gingerbread house in the youth (12 and younger), teen (13-17), adult (18 and older) or professional category. Entry forms and a complete list of contest rules are available for download at www.daytonholidayfestival.org.  Forms may be submitted to the Downtown Dayton Partnership at 10 W. Second St., Suite 611, Dayton, OH 45402 or by e-mail to [email protected].  Entry forms are due by Wednesday, Nov. 9.

Get rolling and win dough! Traditional houses, replicas of buildings, a purchased kit or even cardboard entries are permitted (as long as all exposed surfaces are covered with edible materials). First place in each category will receive a prize package featuring a variety of items. Awards also will be given to second and third place winners in each category. In addition, one amateur and one professional house will be selected as the “Best Houses on the Block” and each will win a $500 cash prize.

“The entries get more creative each year,” said Sandra K. Gudorf, president of the Downtown Dayton Partnership. “The imagination and skill that goes into creating each of these gingerbread houses makes for a really special exhibit ― it’s always a fun part of our holiday season kickoff.”

Contest entries are to be delivered to the Old Court House between 10 a.m. and noon on Friday, Nov. 25. They will be judged from 2-4 p.m., and the winners will be notified by telephone. All contest winners will have the opportunity to be recognized on the Main Stage in Courthouse Square before the Grande Illumination tree lighting ceremony at 7:45 p.m.

The Gingerbread Homes for the Holidays contest is supported by media sponsors Times Community Newspapers and Mix 107.7 FM. The contest is part of the month-long Dayton Holiday Festival, presented by Time Warner Cable and sponsored by the Downtown Dayton Partnership, City of Dayton, Montgomery County and the Virginia W. Kettering Dayton Holiday Festival Fund. For more information on the contest and other Dayton Holiday Festival activities, call 937-224-1518 or visit www.daytonholidayfestival.org.