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Gluten Free Dayton

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Overwhelmed and distressed by the news that they would need to avoid so many familiar foods, a good friend recently emailed me for advice on gluten free dining options after her husband tested positive for Celiac Disease. Dining out with food allergies is a source of stress for many – and one that I am very familiar with. I was diagnosed Celiac in 2008 and my husband and I have a food venue at the 2nd Street Market, The Chef Case, which is dedicated to allergy conscious food. It seems to me that every Saturday I meet more and more newly diagnosed Celiacs. The good news is that the necessity of taking a closer look at what we are eating causes us to embark on a journey of food education and results in a more healthful, nutrient dense diet.

Unfortunately, there is a lot of gluten in unexpected places. Inexpensive burgers, grill steaks, lamb meat, sausage and similar meat products almost always contain gluten. Imitation crab meat is made with modified starch. Wheat flour may be a hidden ingredient in ice cream, ketchup, mayonnaise and even instant coffee. Gluten is often lurking in low fat versions of products, as it is used to make these items thicker and less watery. Most prepacked grated cheese is coated in flour or modified starch to keep it from sticking together in the package. This may seem easy to avoid but think about all the restaurants that use grated cheese, how many of those do you imagine grate their own cheese?  Monosodium glutamate (MSG), often listed in ingredients as ‘flavor enhancer’, is manufactured with gluten as are most soy sauces. Any alcoholic drink made from grain, beer or whiskey for example, is also a source of gluten.

After successfully eliminating gluten from the diet, the antibodies that helped to move gluten through the body are no longer produced. Without these antibodies, consuming even a small amount of gluten creates a much more severe reaction for Celiacs which we refer to as “being glutened”. Those of us with food sensitivities are all advocates for each other, charged with helping to educate food service providers. As gluten intolerance becomes more prevalent and gains exposure, education and menu accommodation continue to increase. From the entire Dayton Area Gluten Free community, thank you to area chefs who have taken the time to understand Celiac Disease and offer gluten free menus, options and substitutions!

Below please find the first installment of the Guide to Gluten Free Dining in Dayton.

Restaurants Specializing in Gluten Free or Offering a Gluten Free Menu

Bonefish Grill

Fleming’s

Godfather’s Pizza

Hawthorn Grill

Olive Coming Soon, promises to have a gluten free menu!

Olive Garden

PF Chang One of the first and most extensive gluten free menus.

Ruby Tuesday

Sidebar

Skyline Chili

Spinoza’s Pizza Have a gluten free beer with your gluten free pizza!

The Chef Case Specializing in gluten free food! Gluten free panini sandwiches, bake goods and prepared foods to enjoy at the market or take home by the pint.

Wendy’s

Restaurants Offering Special Gluten Free Alternatives or Options

C’est Tout Chef Fortin will prepare any menu item gluten free!

Black Rooster Pasta Bar

Butter Cafe Gluten Free bread available but, avoid the potoatoes which are dusted in flour.

Coco’s Bistro Gluten Free on request.

Crepe Boheme Offers gluten free and gluten free/soy free Crepes!

Figlio

Lucky’s Taproom

Meadowlark

Rue Dumaine Chef Kearney and her staff are very well educated and happy to accommodate Celiacs!

Thai 9

The Wine Gallery Featuring gluten free crackers and starting next Tuesday 4/10/11, gluten free pizza!

Wellington Grille

Naturally Gluten Free Cuisine

Abuelo’s

Chipotle

El Rancho Grande Always ask…  all of ERG sauces are made with flour and the pollo loco has flour dusting the chicken breast. Otherwise, avoid the flour tortillas and dig in!

Jay’s

Linh’s Many dishes feature rice noodles just hold the soy sauce!

Limited Gluten Free Options or Not Gluten Aware Yet

Amber Rose

Franco’s

Bravo A Chef will come out to discuss allergy concerns but they offer no specifically gluten free dishes and no guarantees.

Boulevard Haus

Hecho en Mexico – The Story of Tequila

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Humorous tequila image

Not yet, but the day is young...

Most people have one of two reactions when they think about tequila. The first reaction is “You mean that delicious nectar that is grown and distilled in Mexico? Bring me a shot of it on the rocks, my good man!” The second reaction is a feeling of nausea, a tentative look towards the restroom, and blurry memories of a night on the town. The last thing you remember is someone shouting “Hey, let’s shoot some tequila!”

It is Cinco de Mayo, and we are going to celebrate all things Mexican. And as far as liquors go, it does not get any more Mexican than tequila. Tequila is the first distilled spirit on the North American continent, and we have the Spaniards to thank for that. When the conquistadors invaded Mexico in the 16th century, they had more pressing problems than making nice with the natives and establishing a place to stay: it is a long trip across the Atlantic, and they needed a stiff drink. The stuff the natives had, called pulque, tasted awful. The Spaniards applied some distilling techniques they used to create brandy and turned the stuff drinkable, developing what we  know as mescal.

Mescal is the broader liquor category that tequila falls into. Think sparkling wine and champagne. Tequila, however, has some pretty strict standards that must be adhered to before the liquid inside can be called tequila. First, the agave used to make the tequila must be the Weber’s blue agave, a plant that can get over 6 feet high. Secondly, that plant must be grown in the Jalisco state in Western Mexico. Third, at least 51% of the liquor in the bottle has to come from the agave; the rest can be from other plants. The best tequilas are 100% blue agave, and most will announce that on the label. All of this is regulated and inspected by the Norma Oficial Mexicana (NOM), which controls whether or not the bottle you buy is full of tequila or mescal. If you do not see NOM on the label, usually with a number near it, you do not have real tequila. These are all standards that are enforced by international law.

And before we move along, let us address the worm. The worm is never, ever, ever in tequila. If you find a worm in your bottle, you have a mescal, and a poor one at that. Some distilleries will add the worm (a larval form of a moth), to the bottle as a gimmick, but generally it is a bad sign if it slips into your bottle unannounced. Fortunately, they do not drink much while they are in there, and if you choose to eat it, you add some protein to your diet.

Decisions, decisions...

What  type of tequila do you like to drink? Were you aware there were types? If not, here is a list of the officially recognized types of tequila:

  • Silver (blanco) – if it is aged at all, it is for two months in steel or neutral oak barrels. Typically, it is bottled right after distillation.
  • Gold (oro) – sometimes known as joven (young), it is a blend of blanco and reposado tequilas.
  • Rested (reposado) – aged a minimum of two months, a maximum of one year, in oak barrels.
  • Aged (anejo) – aged a minimum of one year, but less than three years, in small oak barrels.
  • Extra Aged (extra anejo) – aged a minimum of three years in oak barrels

Most bars tend to carry blanco, oro, and reposado for your drinking pleasure. The more aged the tequila, the more the agave taste becomes mellowed by the contact with the wood. You will only find anejo and up in better Mexican restaurants and better restaurants in general.

When you mention sipping tequila on the rocks, as I prefer to do, most people will make a horrible face and look at you oddly. Because we all know how to drink tequila: you lick your hand between the thumb and forefinger, put some salt on it, lick the salt, shoot the tequila, and slam a lime wedge (or a lemon wedge, depending on where you are from). This is also known as using training wheels. You read that right, training wheels. And most of us, when we began drinking it, were trying to kill the awful taste of cheap tequila. But over the last few decades tequila has really matured. Brands like Patron, Cabo Wabo, 1800, Don Julio, and Jose Cuervo among many others have brought the reputation of tequila up from a hard party drink to a sophisticated sipping drink. Other lesser known (and well rated) brands include el Espolon, Tezon, Herradura, and Partida. Finding them in restaurants may be more difficult, but well worth the search.

Everyone in Dayton knows where to get the best margarita: Elsa’s Bad Juan rises head and shoulders above all other margaritas around these parts. Pepito’s in Kettering also makes a strong run at the top, at least according to activedayton.com’s latest “Best of” polls. And speaking of Best of  be sure and check out some of these great  Cinco de Mayo deals around the city. If you are going to stay home and party, here are two tequila drinks you can mix for you and your guests.

Salted rim, lime garnished margartiaThe Traditional Margarita

1.5 oz. tequila
1 oz. triple sec
.5 oz. lime juice
Salt
Lime wedge

Using the lime wedge, wet the edge of the margarita glass you will be drinking from. On a plate, spread out a layer of salt, then run the outside of the wetted rim through the salt to create a rim. In a cocktail shaker, combine the tequila, triple sec, and lime juice with ice and shake well. Strain the shaken ingredients into the glass over ice. Enjoy.

This recipe puts a great deal of emphasis on the flavor of the tequila. If you want something with a little less of that flavor, add 2 to 4 oz. sweet and sour mix, depending on your tastes.

Now, if we are really celebrating Mexico and her heritage, how about trying the most popular tequila based drink south of the border, the Paloma.

The Paloma

2 oz. tequila
.5 oz. lime juice
Grapefruit soda (go with Jarritos for the holiday)

In a tall glass, combine the tequila and lime juice. Add your ice, then top it off with the grapefruit soda. Jarritos is available at Kroger, so finding it should not be difficult. Some recipes call for a pinch of salt as well, or a salt rimmed glass.

Do you know a place that secretly has amazing margaritas? Or has an exceptional selection of tequilas to try? Leave a comment down below and share the wisdom with the rest of us. After all, when Cinco de Mayo is all said and done, this may be the only way we can remember where we ended the evening. Enjoy!

Class Explores Wine in the Movies

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Wine and culture seem to go hand in hand. Many  movies feature wine as key plot elements or scene builders.  A Taste of Wine is hosting a 4 course series of wine tastings, beginning May 4th,  that will focus on wine being poured in the movies.  Lead by fine wine specialist, Laruen Wiethe of Cutting Edge, guests are encouraged to do their homework by watching the following movies:

Bottleshock – In 1976, Steven Spurrier, a sommelier in Paris, comes to the Napa Valley to take the best he can find to Paris for a blind taste test against French wine. He meets Jim Barrett, whose Chateau Montelena is mortgaged to the hilt as Jim perfects his chardonnay. There’s strain in Jim’s relations with his hippie son Bo and his foreman Gustavo, a Mexican farmworker’s son secretly making his own wine. Plus, there’s Sam, a UC Davis graduate student and free spirit, mutually attracted to both Gustavo and Bo. As Spurrier organizes the “Judgment of Paris,” Jim doesn’t want to participate while Bo knows it’s their only chance. Barrett’s chardonnay has buttery notes and a Smithsonian finish **Watching Sideways  – A wine tasting road trip to salute Jack’s final days as a bachelor careens woefully sideways as he and Miles hit the gas en route to mid-life crises.

Sideways– Miles is a failed writer living a meager existence in San Diego as an English teacher. With his career seemingly fading and the fate of a book hinging on a publisher’s decision, Miles is depressed with himself and what he hasn’t achieved. Jack is a television actor whom some recognize but not many do, as if he were a minor actor who got a taste of success. With his best friend Miles, the two embark on a road trip through California’s wine country. Miles wants to give his friend a nice sendoff before married life, while Jack simply wants to have a fling beforehand. As they’re both nearing middle age with not much to show for it, the two will explore the vineyards while ultimately searching for their identities.

Advance registration for this class is required and class will meet each Wed starting May 4th through  May 25th from 7- 8:30pm at A Taste of Wine in downtown Miamisburg. Class costs $10 and each week there is a $15 supply fee payable to the instructor.  Please refrain from wearing perfumes, colognes, or after shaves as this does affect the tasting of the wines.

New Holland Beer Tasting

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The newest Darling of the District, Lucky’s Taproom & Eatery, will join the beer tasting craze that has been spreading throughout the better beer houses in the Miami Valley.  This Tuesday at 6pm you can join the tasting for $25, or get your ticket in advance to save $5.

BEERS FOR TASTING ARE AS FOLLOWS:
HOPIVORE
MAD HATTER
MAD HATTER OAK AGED
MAD HATTER IMPERIAL IPA
SUNDOG
ENVIOUS

If you haven’t made it to Lucky’s yet, it’s located at 520 East Fifth Street, in the building that housed John Henry’s, Blue Moon and the original Coco’s Bistro.  Their menu, like the decor,  is simple and well executed, featuring burgers, hot dogs, sandwiches and salads.  Menu items are welcoming for vegetarians and include vegan and gluten free items as well.  Service is friendly and accommodating – we may be the lucky ones to have this  new downtown eatery!

Restaurants Offer Tax Relief Deals

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Whether you’re mailing, filing for an extension, or already e-filed your taxes, you deserve a break,  and some national chains are ready to give it to you. Here’s where you can find free food and discounts on tax day:

Arby’s has declared Friday, April 15 as Free FryDay at locations nationwide.  Arby’s signature Curly Fries are beloved for their appealing shape and flavor. To receive a free value size of these perfectly seasoned ringlets, you must print off a coupon from Arby’s Facebook page and bring it to any Arby’s location during regular business hours on Friday, April 15.

Cinnabon will offer two free Classic Cinnabon Bites from 6 to 8 p.m. as part of its Tax Day Bites promotion  on Monday.

MaggieMoos_20110413103011_JPG

MaggieMoo’s Ice Cream and Treatery will be issuing a ‘Sundae Stimulus’ in the form of a free mini Crumb Cake Fundae on Monday, from the hours of 3 p.m. to 6 p.m.

McCormick & Schmick’s Reel in the $10.40 dinner & drink specials at the bar on April 18, plus you’ll get a gift certificate for — you guessed it — $10.40 that’s good for your next visit. Taxes aren’t due until April 18 this year, but early birds will also receive a tax relief gift certificate for $10.40 on April 15 during happy hour.

P.F. Chang’s Tax Relief special: Get 15 percent off your dine-in or carry-out food and beverage bill. (Alcohol and happy hour items excluded)

Hey Dayton- Show Us Your Peeps!

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Boxed in sets of five, Peeps are marshmallow candies,  created by a Russian immigrant and hatched each Easter season at a factory in Bethlehem Pennsylvania. Over the years peeps have become diverse, first expanding from the original yellow chick to an array of pastels.  Next came bunnies and then in a recent campaign the candy has been touted as “Peeps – Always in Season” and they’ve started making them in other shapes, like ghosts at Halloween.  They are made from marshmallow, corn syrup, gelatin, and carnauba wax.

People are obsessed by peeps. There’s even a documentary about “The Power of the Peep” that premiered in 2009 and took home an award at the NYC Food Film Fest.

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There are Peep eating contests,  Peep Throwing contests and over 30,000 You Tube video’s featuring peeps- many of which concentrate on destroying Peeps.  Peeps are sometimes jokingly described as “indestructible”. In 1999, scientists at Emory University performed experiments on batches of Peeps to see how easily they could be dissolved, burned or otherwise disintegrated, using such agents as cigarette smoke, boiling water and liquid nitrogem.  They claimed that the eyes of the confectionery “wouldn’t dissolve in anything.” Furthermore, Peeps are insoluble in acetone, water, diluted sufuric acid and sodium hydroxcide, according to Wikipedia.

Peep shows have popped up around the country.  No, not that kind of peep-get your mind out of the gutter.  Peep art shows.  Photo contests, peeps in doranma’s, themed events like peep-powered works of art. Peeps have been made into prom dresses, jewelry and even dipped in chocolate, for the newest Peep treat.

Well now DaytonDining is getting into the peep show business.

Post an original peep work of art on our DaytonDining Facebook page by Sunday, April 24th and we’ll award our favorite peep art a $100 gift certificate to Fleming’s Prime Steak House & Wine Bar.  We’ll notify and post the winner on Monday, April 25th.

Here are a few peep shots for inspiration!  Can’t wait to see your peeps!

Junior Legaue encourages Junior Chefs

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The goal of the Junior Leagues’ Kids in the Kitchen initiative  is to empower youth to make healthy lifestyle choices and help reverse the growth of childhood obesity and its associated health issues.  Kids in the Kitchen will take place from 11:00am – 2:30 pm on Saturday, April 16, at The Boonshoft Museum of Discovery, 2600 DeWeese Parkway. The event will be open to children and their parents/guardians, and is included with regular museum admission fees.  This special event is included in the price of general admission for the Boonshoft Museum.

Kids in the Kitchen  will featuring seven different HEALTHY LIFESTYLES stations including: a guest Zumba Instructor, Jennifer Keyes, certified Zumba instructor for children; Dayton Children’s Medical Center’s “celebrity chef” Jeff Delahunt, Director of Dietetics & Nutrition at Children’s Medical Center; Wright Smiles Pediatric Dentistry will be sharing an activity on dental care; chef hat decorating, and much more.

[yframe url=’http://www.youtube.com/watch?v=kVZ1yrVisDw&feature=player_embedded#at=80′]

Kids in the Kitchen fits perfectly with the Junior League of Dayton’s current advocacy outreach program, POWER (Program of Wellness Education and Resources).  Working in conjunction with Dayton Children’s with sponsorship from Anthem Blue Cross and Blue Shield.  One of the POWER outreach programs, Healthy Lifestyles, provides a nutrition and physical awareness program to area adolescents.  Actives include recognizing proper meal portion sizes, how to read a nutrition label, food comparisons, fast food restaurant pitfalls, and the benefit of exercise. For more information about the Junior League of Dayton and Kids in the Kitchen, visit their website at www.jldayton.org.

DLM Springboro to host a Foodie Fantasy!

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Does a room full of chocolates, pastries, beer wine and gourmet appetizers get you giddy?  Well then you may want to quickly pick up a ticket for the Dorothy Lane Market Spring Pastry & Food Show on Thurs, April 14th from 7-9pm.  According to Dorothy Lane Market’s Jennifer Dahm, General Manager of the Washington Township store,  “We’ve changed the name from the Springtime In Paris Show to reflect the fact that we sample more than just desserts at this show.  We’ll have our pastry chefs building and creating dessert showpieces.  Chef Carrie, our corporate chef, will be presenting a heavy line up of  hors d’oeuvres that are sure to balance out the sweetness from the pastry. ”

In shows past Ghyslain’s chocolate sculpture has been the center of attention.  This year the Canadian chocolatier will be there in person, with his chocolate wheel, using the sweet treat to create a decadent masterpiece.  You’ll have the chance to sample beers and wines, with local distributors on hand to guide your pairing experience.

The best part of this show is that is very intimate. Only 150 tickets are sold, and according to Dahm, as of Friday afternoon there were only about 50 ticket left.  You can reserve your ticket online or stop by the counter of your favorite Dorothy Lane Market location.  See you there!

Drinking Down The Bunny Trail

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After having a great time on the Santarchy Pub Crawl, Jennifer and her friends decided they should do something like that again.  Inspired by a few cocktails, the first Dayton Bunny Hop Pub Crawl was born.  On Friday, April 22 the pre-party will start at Flanagan’s Pub.  At 6:30pm you’ll board the bus for the ride to the first stop. But pace yourself, the event is scheduled to run until 1:30am.
For those of you thinking about playing along- you better act quickly.  As of Thursday night there were under 20 seats left on the bus.You can follow the Bunny on Twitter @DaytonBunnyHop for updates in times and locations.  Once the bus fills up,  if you would like to join the trail and follow the bus you are welcome to. Texts will let you know where we are and what kind of drink specials are being offered.

According to the facebook page for $20 you will get a pair of bunny ears, Easter treats, and a charter bus ride to several Dayton area bars.  You’ll want to bring cash, as the bar visits are quick and you won’t have time to open and close a tab. Promoters will work with bars to have drink specials at each stop.  You are also welcome to bring a cooler on the bus- but be cool, don’t try to bring cocktails into the bars.

To make sure ther are no drunk driving peeps you may want to book a hotel room, and the organizers have set up a discounted block at the Dayton Marriott- within walking distance of Flanagans.  If you book before April 19th it’s $91.53 with taxes.  Ask for the BUNNY HOP ROOM BLOCK .

For more info call 937-5050-HOP.

A Date Night Treat for Two

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“With all the traveling I do for work, and two little ones at home, I firmly believe in setting aside time for “Date Night.” (And I think my lovely wife Tiffany would agree!) So I designed our latest Memorable Meal as a special “Dinner for Two,” perfect for a romantic night out. By the way, I’ve included two terrific entrées for each of you. So if your date likes to “try” things off your plate, you can afford to be generous. Now that’s what I call a perfect meal.” — Executive Chef Russell Skall

Fleming’s Prime Steakhouse & Wine Bar at The Greene is pleased to offer their Memorable Meal exclusively to Friends of Fleming’s. (Don’t worry- anyone with $ to purchase this meal is a friend). This 3-course dinner for two is not listed on the regular menu and is available only when you make your reservation here for a date between April 1st and May 15th. Or, if you make a reservation by phone, please mention “Memorable Meal” when you call.

RESERVE ONLINE

Appetizer – Spring Salad
with toasted almonds, sun-dried tomatoes and blue cheese vinaigrette

Entrée Combo – Roasted Chateaubriand
sliced with black truffle Bordelaise
AND Lobster En Fuego
generous chunks of lobster and orzo in a Sriracha chile-soy sauce

Sides – French Green Beans
sautéed with shiitake, button and porcini mushrooms
AND Mashed Potatoes
with Parmesan and cracked black peppercorns

Dessert
Warm Pineapple Tart
with caramel sauce, vanilla ice cream and Chantilly cream

$125* per couple for a complete 3-course dinner, featuring Chateaubriand & Lobster

Friday Night Lites

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Mexican VacationSummer is right around the corner, and we all know what that means. Warm weather, going out and having a good time, pool parties with friends…and of course, vacations! Which also means now is the time that we are revisiting those New Year’s Eve resolutions (maybe renewing them for Lent?) to eat better and start working out a little more. So there goes all the little pleasures; bread, desserts, and of course, drinks. Everyone knows that you have to cut out alcohol if you want to lose weight and live healthier, right?

While there are pros and cons to alcohol consumption from a general health standpoint, we want to look good in a bathing suit at the moment. Right now, let’s just stick to the info that matters: calories and carbohydrates. The calories in alcohol are, for the most part, empty. You do not get an energy boost from them, and they do not really fill you up. But, calories are calories, and they all count to your caloric intake for the day. As far as carbohydrates go, not all liquors contain them. Beer, liqueurs, and wines are the major culprits when it comes to carbohydrates, so they are avoidable during a night on the town. But without the carbohydrates (which at least provide a little actual energy), that makes the calories even emptier.

All of that sounds like bad news. Until we start looking closer at what you are drinking. Let’s start with the best bang for your caloric buck, wine. The breadth of wines you can go out and find is amazing, containing a wide variety of flavor profiles; everything from deep and peppery to light and fruity. At a standard serving of 5 oz., red and white wines contain a scant 120 calories. Just stay out of the reach of dessert wines, which will hit you in the gut with 200 calories for the same serving.  The only, very slight drawback to wine could be the fact that every serving has a carb or two.  Literally, they carry one or two grams of carbohydrates per glass.

If you are hitting the Atkins or any other low-carb sort of diet, start turning your gaze towards the hard liquors like rum, whiskey, vodka, and gin. All of these drinks contain zero carbohydrates. They do carry a higher calorie count than wine does, handing out about 100 calories per standard (1.5 oz.) shot. And if you are not a straight liquor drinker, you can add soda water, water or diet soda to reduce the impact on your taste buds without putting additional stress on your belt. If that does still not taste right, add a splash of fruit juice. Lemon or lime juice will add more flavor than anything else to the mix and you can pull in the heavy hitters like orange juice or cranberry juice if needed. Remember, just a splash to get the flavor in.

Beer is next in the hierarchy of what to drink while you are watching your weight. You can find quite a few light beers to sip in any bar or restaurant you go to. You can start at 55 calorie, 1.9 g. of carbs Bud Select 55, and get all the way to Sam Adams Light with 119 calories and 9.6 g. of carbs if you want to stay on the lighter side of the beer world. By and large, the average light beer is going to have about 100 calories and 5 g. of carbohydrates per 12 oz. bottle. You are drinking much more by volume than you are with wines and liquor, which is also a benefit if you are looking for something to just sip most of the night.

Stay as far away as you can from liqueurs. Shun them at all costs. Liqueur examples are Godiva Chocolate, DeKuyper Peachtree Schnapps, and Jaegermeister. While their calorie range varies from 70 to 130, their carbohydrate count is crazy, with most stuffing in about 10 g. of carbs. And that is in a 1.5 oz. serving. What they add to most of your drinks (outside extra minutes on the treadmill) is flavor. And while a chocolate martini or Mai Tai sound absolutely lovely, the respective 438 and 350 calories they add to your evening may not strike the right chord with your exercise regiment. A chocolate martini, from a calorie standpoint, is roughly equivalent to eating four Godiva dark chocolate truffles, or one McDonald’s double cheeseburger.

So what is a party animal to do? Here are a few tips to drink smarter while trying to shed some lbs.:

1. Have a glass of water/diet soda between each cocktail.Classic Margarita
Not only will this help reduce how quickly you are drinking (and thus taking in more fuel to burn), it will also mitigate the hangover you will have the next day. Working out with a severe headache and slight nausea is not a good time, and if you do, it is going to be a poor work out. Just trust me on this one.

2. Drink simple cocktails. If you are a fan of the Skinny Girl Margarita, it has around 100 calories in it. Why? It has only silver tequila, a splash of orange liqueur, and lime juice. It is just over 2 oz. in the glass, but has the punch of the standard 8 oz. margarita with about one third of the calories. Most of the modern cocktails we enjoy are huge (compared to most classic cocktails), so there is much more filler. The filler is where you are getting the calories. You can also order many cocktails short, which will give you less mixer. Cut down the filler, cut down the calories.  If you want more options for skinny drinks, there are quite a few here.

3. Make a drinking plan for the night, and stick to it. You have a work out regiment. When you make dinner, you know what you are going to make. When you go out for the evening, budget how many cocktails you will be having. That way you know how many calories you will be taking in and can plan some of your other activities around it.

Alcohol and dieting do not need to be mutually exclusive. You can still have some drinks with your friends while getting ready for summer. If you are looking in the area, check out Fleming’s at The Greene, who has a “5 for $6 at 7” bar menu that includes a few 100 calorie drinks. On Monday nights, Therapy Café offers a range of skinny cocktails. They are limited now to Mondays, but if demand goes up, who knows what they will do. If you know of any others, feel free to share them in the comments section below. See you on the beach!



Bake Sale For Japan

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Bake Sales.  We’ve all done them, mostly in school,  I know I was the queen of cupcakes for student council.  We baked, and brought in sugary delights to make a difference for whatever project we were taking on, and somehow we always seemed to raise enough money to make a difference.

So imagine what would happen if bakers across the states, country and even continent all decided to host a bake sale to help a country across the world that’s been devastated by  natural disaster.  On Saturday, April 2nd there will be a  simultaneous national bakesale hosted at bakeries, restaurants, and other businesses featuring baked goods made by some of the most talented professional and amateur bakers across North America.  Bakesale for Japan is organized by Samin Nosrat, a California  Chef,  who proved she’s got talent for corralling community philanthropy when she coordinated a Bay area bake sale that raised $23,000 for Haiti earthquake relief last winter.

In Dayton, Boosalis Baking & Cafe will donate 20% of sales on April 2, 2011.  f you call ahead and place your order by close of day Thursday March 31st.  Chef/Owner Matt Boosalis says he’ll have your favorite scones, croissant, brownies or bread baked fresh Saturday morning, bagged and waiting for your pick-up.  Learn more about Matt from  his  10?’s interview on DaytonMostMetro.com in Sept 2009.

All proceeds will go to Peace Winds Japan, the fund devoted to streamlining disaster response plans in Asia.  If you’re looking to bake or know of a spot that could spare a table, contact Samin and get baking, America. If you know of other bakeries participating, let us know in the comments section below.

Boosalis Baking & Cafe
9486 Springboro Pike, Miami Township
937-424-0636

10?’s with Chef Bob Silva

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Bahn Mai Thai is independently owned and operated by Bob and Judy Silva located in Washington Township since 2005.  Chef Bob was born Dumnuan Nahiran in Bahn Mai, Thailand.  As an Air Force kid, he moved every 4 years, living in exotic countries such as Japan and the Philippines. He learned his fabulous cooking technique, which he describes as country Thai from his mother who ran a roadside stand outside of the Taklee and Utapao Airforce Bases in Thailand during the Vietnam War.

Together he and wife, Judy, bring an American flair to the Thai dining experience with a creative fusion of east meets western cuisine with award-winning dishes like Roasted Garlic and Chive Rangoons, winner for best use of Garlic at the Cox Arboretum Garlic Fest in 2008 pictured here and Twice Cooked Fish-distinctly flavored with authentic ingredients,  like kaffir lime leaves.  

In 2008 Bahn Mai  was named to the Dayton Daily News Hidden Gems list.

And now the ten questions:

What is your favorite ingredient to cook with?

I love basil because it’s the key ingredient in my favorite dish, Pad Kapow Basil Stir Fry.
(Special Bonus- Chef Bob’s Pak Kapow recipe is included at the end of this post.)

What ingredient do you dread?

Seafood. There are a couple of dishes & appetizers that I make well and that are popular at the restaurant, but in general I just don’t like preparing it.

What’s your favorite dish to make?

Basil Stir Fry!! I eat this everywhere I go when I’m in Thailand.

What’s your favorite pig out food?

Mexican! Everything goes with a margarita…

What restaurant, other than your own do you like to dine at in the Miami Valley?

Bravo’s Italian and Linh’s Restaurant.

What’s your best advice for home chefs?

Never stop practicing and don’t be afraid to experiment with different foods and cooking methods.

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

1.              Anne Heller (former food critic from Dayton Daily News). She loved my Thai style of country cooking.

2.            Ming Tsai (TV food star, ex-Daytonian). Then I hope he would see what great food and chefs we have here at home.

3.            My wife and her friends. Who doesn’t want to cook for a bunch of beautiful women?

4.            Anyone solely stuck on Chinese food. We need to expand their horizons!

Who do you look up to in the industry and why?

TV celebrity chefs – They have great skill, showmanship, and personality. They have the opportunity to reach so many people and expose them to new cultures, food and cooking techniques that they may have otherwise not known about.

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

I dine at other restaurants in between visiting music stores and pawnshops, searching for that ever-elusive guitar that will make me sound like Van Halen!

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

My kitchen disaster happened during my first ever, live cooking event on Channel 22/45, local Dayton morning news.

I had been waiting patiently for about 20 minutes with my pan on the stove (and the heat on because I could go live any minute). The camera panned my way as the morning anchors Nathan and Asia began to introduce me and the dish I was about to cook. I poured the cooking oil into the hot pan and then….Poof!! The pan caught fire! Smoke was billowing everywhere as the stunned anchors quickly recovered with jokes, “Our station is so hot we’re on fire!” I was able to put out the flames and fan away the smoke even though I was stunned myself.

After regaining a bit of composure, I attempted to cook again. In went the oil and….Poof! Fire and smoke again!!! I wanted to run and hide but thanks to the witty anchors we all made a joke of it and pushed on. I cooked and the camera was able to catch me stirring up stuff, despite the smoky scene….

What became of this? Lots of phone calls to my house, something to add to the station’s blooper reel and most of all a great story to tell people…and video evidence to prove it.

Bahn Mai Thai Cafe is located at 725 Lyons Road in Centerville
(in the same shopping center as Arrow Wine behind Sam’s on 725)

You can visit them for lunch Mon – Fri from 11-2:30pm and dinner Mon – Thurs 5-9pm, and Fri & Sat 5-9:30pm.  They are closed on Sunday. Reservations are not required, but can be made at 937.435.0624.


Pad Kapow (Chicken and Basil Stir Fry)

Photo Courtesy ARC Ohio Dream Cookbook

3 T vegetable or canola oil

3-4 cloves of garlic, minced

1-5 Thai chili peppers, minced
(the number of peppers depends on your spice level)

7 ounces of chicken (sliced or minced)

1/2 small yellow onion, sliced

1/2 small green bell pepper, sliced

1/2 small red bell pepper, sliced

2 T of oyster sauce

2 T of Golden Mountain brand seasoning sauce

½ T of fish sauce

1 t of white pepper

2 t sugar

1/2 cup of holy basil

Heat frying pan to medium high heat, add vegetable or canola oil.  Sauté garlic and Thai chili peppers together, taking care not to let the garlic burn.  Add chicken and stir fry, constantly stir the contents around to avoid burning.  When chicken looks half cooked add the onions and bell peppers, stir.  Add Oyster and Golden Mountain sauces, stir.  Add fish sauce, white pepper, sugar, stir.  Add he basil leaves and give it a quick stir fry, remove from heat and serve with jasmine scented steamed rice.

Las Americas Extends Hours, Hosts Live Music

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Las Americas signLas Americas Caribbean Cuisine has extended its hours, and the restaurant now is offering entertainment and a special menu during First Fridays.

The historic Oregon Arts District restaurant, 524H E. Fifth St., now is open until 10pm on Friday and Saturday evenings. Las Americas specializes in authentic cuisine that features the aromatic spices and flavors of Puerto Rico, home country of owner Dolores Quinones, as well as Cuban and Spanish dishes.

On First Friday, Las Americas has started offering special menu items, as well as live music. During the next First Friday on April 1, Armando Garcia will perform.

“Featured is a very special troubadour performer, Armando Garcia, a most talented singer, guitarist and performer ― what a combination,” Quinones said. “Armando delights in bringing guests a serenade right to their table that will be one of the highlights of their visit to Las Americas Caribbean Cuisine.”

April First Friday special menu items will include off-the-grill pork chops with pineapple mojo, tilapia tacos topped with Las Americas’ own un poco picosita white sauce, colossal shrimp with green peas over white rice, and a beef empanada platter with arroz con gandules and yucca salad, along with special appetizers and desserts.

Regular menu items, which range from $4 to $10, also will be available. Those include soups, salads, wraps, quesadillas, mofongos and nachos ― many of them vegetarian. Desserts include flan and tres leches, and the restaurant offers a variety of non-alcoholic drinks, such as nectar juices and Puerto Rican coffee, pocillo.

Las Americas is open Tuesday through Thursday from 10 am to 5 pm, Friday and Saturday from 10 am to 10 p, and Sunday it offers a special brunch menu from 9 a.m. to 1 p.m. Call 937-266-3086 and follow Las Americas Caribbean Cuisine on Facebook for more information.

Las Americas Caribbean Cuisine started as a popular vendor at the PNC Second Street Market. Quinones expanded and moved to the Oregon Arts District in 2010, adding new menu items to customer favorites from the Market.

Beer- It’s What For Breakfast at Spinoza’s

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This Saturday morning head to the Fairfield Commons Mall for a  special Beer Breakfast featuring Dogfish Head’s seasonal classic “Aprihop Ale” at Spinoza’s. Brewed with luscious apricots and finished with whole leaf hops, this fruity, citrusy, cedar, thirst-quenching India Pale Ale is the fruit beer for the hop head. Available straight from the keg as beer god (Sam Calagione) intended or piped though an infuser filled with fresh raspberries for a unique flavor experience!

The beer starts pouring and the breakfast pizzas start baking at 10 am. Please call 937-426-7799 for more information and reservations.
Live music provided by David Simpson (old school/funk/R&B).

Menu:

9″ Breakfast Pizza

Available on whole wheat or original crust  $9.95

Hammerhead
Fresh eggs, mozzarella, gorgonzola, applewood smoked bacon, and Italian San Marzano tomatoes

Bull
Fresh eggs, fontina, mozzarella, bell peppers, mushrooms, onions, and Italian sausage

Tiger
Fresh eggs, smoked gouda, mozzarella, black beans, roasted red peppers, chorizo sausage

Mako
Chopped corned beef brisket, hash browns, gruyere cheese, and diced tomatoes

Tropicana Orange Juice  $2    Champagne   $4      Mimosa   $5       Sangria   $4

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Downtown Restaurant Hosts Spring Wine Dinner

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In a building that one housed a downtown grocery store,  Benham’s Restaurant has been operating a restaurant on Warren Avenue since the 1970’s.  On Thurs, March 24th they will host a wine dinner featuring wine and food pairings with special guest expert Michael Freeman of Wine Trends.

The five course dinner, which starts at 6:30 pm runs $55 per person, gratuity not included.  The menu is as follows:

Starter
Avocado Cilantro Soup

Salad
Seared Duck Breast Salad With Guava Dressing

Mark West California Chardonnay, 2008
Deloach Russian River Valley Zinfandel, 2008

Entrée
Roasted Leg of Lamb with minted lamb jus
Yukon Gold Potato Puffs & Garlic Creamed Peas
Vegetarian Option
Grilled Polenta with Shiitake Mushrooms and Balsamic Glaze
A to Z Oregon Chardonnay, 2008
Deloach Sonoma Coast Pinot Noir, 2008

Cheese
Gorgonzola Cheese and fresh fruit

Dessert
Chocolate Mousse With raspberries
Graham’s Six Grapes Port

For more information or to make the required reservations, call (937) 228-7041.