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Dayton Dining

Friday Night Lites

April 1, 2011 By Brian Petro 1 Comment

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!



Filed Under: Happy Hour Tagged With: Flemmings, therapy cafe

Bake Sale For Japan

March 28, 2011 By Lisa Grigsby Leave a Comment

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

Filed Under: Dayton Dining Tagged With: Bakesale for Japan, Boosalis Baking & Cafe

10?’s with Chef Bob Silva

March 28, 2011 By Lisa Grigsby Leave a Comment

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.

Filed Under: Ten Questions, The Featured Articles Tagged With: Bahn Mai Thai Cafe, Bob Silva

Las Americas Extends Hours, Hosts Live Music

March 25, 2011 By Dayton937 Leave a Comment

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.

Filed Under: Dayton Dining Tagged With: Dayton Ohio, Downtown Dayton, Events, Hispanic cuisine, live music, Things to Do

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

March 24, 2011 By Lisa Grigsby Leave a Comment

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

————————————————————————


Filed Under: Dayton On Tap Tagged With: Aprihop Ale, Spinoza

Downtown Restaurant Hosts Spring Wine Dinner

March 23, 2011 By Lisa Grigsby Leave a Comment

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.

Filed Under: Wine Tagged With: Behnham's, wine dinner, Wine Trends

Savona to host Sierra Nevada Beer Dinner

March 20, 2011 By Lisa Grigsby 1 Comment

Reservations are now being accepted for a unique dining event at Savona Restaurant and Wine Bar to be held on Thurs, March 24th starting at 6:30pm,  featuring beers from the Sierra Nevada Brewing Company from Chico, California.  Chef Trevor Sutherland has paired each beer with each of the 4 food courses.  Menu is as follows:

1st course: Kellerweis steamed mussels /brie cheese / crispy prosciutto
Served with: Kellerweis-one of the only American Hefeweizens made using the traditional Bavarian style of open fermentation.
2nd course: Braised pork belly/ hydro Bibb lettuce / horseradish pale ale vinaigrette
Served with: Pale Ale – “the flagship beer, the one that made Chico famous. It is a flawless beer that opens with bright, perky high notes of maltiness and orange blossom and segues into a delectable hoppiness.”– Elaine Louie, Premier Beer—A Guide to America’s Best Bottled Microbrews
3rd course: Grilled pork chop/ fried white cheddar polenta/braised greens/tarragon mustard sauce
Served with: Torpedo IPA-a big American IPA; bold, assertive, and full of flavor highlighting the complex citrus, pine, and herbal character of whole-cone American hops.
4th course: Gateau Saint-Honoré Nouvelle w/ chocolate/ cherries
Served with: Bigfoot Barleywine 2011-  robust malts take over and notes of brandied cherries, dates, cocoa, leaf tobacco, and caramel come to the fore.

Advacne reservations are required and can be made for  $55 per person by calling Savona at 610- 9835.  The restaurant is located at 79 S. Main Street in Centerville, just south of State Route 725. Don’t forget to tell them DaytonDining sent you!

Filed Under: Dayton On Tap Tagged With: Beer Dinner, Savona Restaurant & Wine Bar, SIerra Nevada

Sake Dinner Menu Set at Thai 9

March 18, 2011 By Lisa Grigsby 1 Comment

On Thursday, March 24th Thai9 will host a  Sake Dinner.  They will be featuring five Kikusakari Sakes paired with a four course meal for $50, a portion of the proceeds will go towards the victims in Japan.  There will be a welcome beer from the same brewery, Ika Sansai will be paired with Kurashizuku, Shrimp Teriyaki with Kurahibiki, Sakura Roll with sashimi and sushi paired with Gekkakow, Yaki Soba with Tarusake and for dessert green tea ice cream with Asamurasaki.  There will be a representative from the brewery on hand to talk about the brewing process and answer any questions you may have.

Advance reservations are suggested and can be made by calling 937-222-3227.

Filed Under: Dayton Dining Tagged With: Kikusakari Sakes, sake, Thai 9

Jersey Mike’s Subs Partners with United Rehabilitation Services in March!

March 16, 2011 By Lisa Grigsby 2 Comments

March is Developmental Disability Awareness Month, as well as Jersey Mike’s Month of Giving, so United Rehabilitation Services & Jersey Mike’s are taking this opportunity to work together!

3 Ways to Help!

Every Little Bite Helps! All month long Jersey Mike’s in Centerville is donating portions of every sub sale to URS!

Jersey Mike’s Silly Bandz! Jersey Mike’s has created their own branded Silly Bandz for purchase. For a $5 donation you will receive 6 Silly Bandz as well as free chip and drink offer for your next purchase! 100% of Silly Bandz sales goes directly to URS!

Make a Difference Day – Monday, March 28!! Customers are invited to make a minimum contribution of $1 to United Rehabilitation Services in exchange for a free regular sized sub! *Limit one per customer.

Jersey Mike’s  is located at 6002 Far Hills Avenue.
Call (937) 439-3840 or visit jerseymikes.com for more information!

Filed Under: Dayton Dining Tagged With: Jersey Mike's, United Rehabilitation Services

The Darker, Richer Side Of The Beer Spectrum, The Stout.

March 16, 2011 By Brian Petro 16 Comments

My brother and I were hanging out with an Ireland native a few years back, chatting and drinking beer. St. Patrick ’s Day was right around the corner, and  we asked him if the Irish drink green beer, like we do here in the United States. He looked at us and answered “No self respecting Irishman would be caught drinking a beer light enough to be dyed green.” St. Patrick ’s Day is the perfect opportunity to introduce yourself to the darker, richer side of the beer spectrum, the stout.

Initially, stout referred to any beer that was stronger than normal. For years, stout pale ales and brown ales were brewed in many parts of England. Stout was first associated with the darker,  porter style of beer in London in the 18th century by Arthur Guinness, and eventually instead of referring to the drink as “stout porter”, people started referring to the drink as “stout”. There is very little difference today between stouts and porters. Porters tend to use malted barley, and stouts use unmalted roasted barley. Some say it is the amount of water that is added when brewing. There really is no consensus at to a true difference. What you do get from stouts (and porters) is generally a deep, rich, roasted flavor with a hint of bitterness, much like you would get from a full bodied coffee or a dark chocolate.

Stouts have been gaining popularity in recent years, but there are still plenty of misconceptions about it. Many of them came from marketing campaigns before calories and carbs were bad. Stouts were long advertised as filling and healthful, especially milk stouts (brewed with milk sugars, which do not ferment well and lower the alcohol content) and oatmeal stouts (which adds oatmeal to the list of ingredients, giving it a sweeter taste and thicker feel). They were sold to athletes, workers, and nursing mothers because of their high carbohydrate content. While stouts still have a higher than average amounts of carbs, the calorie count and alcohol content can be relatively low. Guinness weighs in at 4.1% alcohol by volume (ABV), which is about the same as you would get in a Bud Light. Guinness also has just sixteen more calories than Bud Light in a 12 oz. bottle. Guinness is almost as light as Bud Light.

Guinness has been judiciously used in this article because when people think of stout, they think of Guinness. If you are going out for St. Pats that is probably the stout you have on your mind, but hold up. Maybe you should explore a little. Chappy’s Tap Room and Grille has a wide range of stouts, such as Samuel Smith Oatmeal Stout (a personal favorite), Rogue Imperial Stout, and much hailed Lion Stout. If you are a little closer to downtown, South Park Tavern has its own selection of great beers, including Young’s Double Chocolate Stout and Murphy’s (a little lighter and sweeter than Guinness). If you are planning a little party at your place, you can stock up at Belmont Party Supply, where they have a full range of fine stouts from all over the world. Mt. Carmel Stout and Great Lakes Brewing Company’s Edmund Fitzgerald are delicious Ohio stouts, and Samuel Adams Imperial Stout is a smooth, rich treat for your taste buds. Southern Tier Brewery, also available at Belmont, offers delicacies such as Chokolat, Crème Brule, and Mokah stouts.

If you do plan on going out and celebrating with a traditional pint of fresh poured Guinness, then heading over to The Dublin Pub should be your location of choice. They pride themselves on pouring the Perfect Pint, and it is a very unique ritual to drinking Guinness. It takes 119 seconds to pour it, and The Dublin Pub has made it part of their art. Their kegs have the appropriate blend of nitrogen and carbon dioxide to ensure the waterfall effect that is also part of pouring the Perfect Pint. If you are still on the fence about trying a straight stout, The Dublin Pub also offers quite a few variations. Guinness layers nicely on a variety of beers, such as hard cider (Black Velvet or a Snakebite), Blue Moon (Black and Blue), Newcastle (Black Castle or Black and Brown), or the traditional Bass (Black and Tan). The young lady I spoke with said they would layer Guinness on most any beer they had, as long as you ask nicely.

On St. Patrick’s Day, we get to be a little Irish. Celebrate that little part of by introducing yourself to a traditional Irish beer. There are plenty of options out there, and many establishments have their beer lists online for you to look over.  And remember, no beers that are dyed green. Slainte!

Filed Under: Dayton On Tap Tagged With: Belmont Party Supply, Chappy's Tap Room, Dublin Pub, Guinness, south park tavern, Stout

You Don’t Have To Be Irish To Celebrate St. Patrick’s Day

March 13, 2011 By Lisa Grigsby Leave a Comment

It doesn’t matter if your name is O’Shea, Schwartz or Sanchez,  what I love about March 17th is on this one day each year, St. Patrick’s Day, everybody celebrates the Irish culture.  People around the world celebrate St. Paddy’s Day by wearing green, dancing a jig , drinking green beer and eating corned beef and cabbage.  Of course you need to beware; if you are not wearing green on St. Patrick’s Day you might get pinched!

Here ‘s a quick lists of places to celebrate St. Patrick’s Day:

Wed, March 16th- St Patrick’s Day Warm Up

Irish Beer Tasting at Heather’s Coffee & Cafe
Guiness Foreign Extra Stout, Harp, Murphy’s Irish Red, McSorleys Irish Black, Harpoon Celtic Ale, McSorley’s Irish Pale Ale and Black & Tan’s with Guiness Foreign Extra Stout
$20 per person, call for reservations 937-550-9511

Guided by Voices Live at Dublin Pub
Doors open @ 6pm, Dirty Socialites at 7pm, and GBV at 8:30pm.  Tickets at door on night of performance are $30.  Bob Pollard and GBV are back after a 9 years at the place that kicked off the March 16, “St. Practice Day” show. You may want to get tickets asap at Dublin Pub.

Thurs, March 17th

Dublin Pub – $10 admission

5:30am Doors open for breakfast and Guinness and the first 100 people get a free shirt
6am MIX107.7 Morning show broadcast live
7AM Bob Ford & The Ragamuffins (irish folk music)
10AM 9 Castle Close (celtic rock)
12:30 Celtic Academy of Irish Dance
1PM Dulahan (irish music)
2PM Breeze-VIP TENT (star search semi-finalist)
3PM Miami Valley Pipes & Drums
3:30 Father, Son & Friends (scotish, irish & american folk music)
7PM Celtic Academy of Irish Dance
7PM Ithaka-VIP TENT
8:30 Homeland (celtic rock)

Ride the Dublin Pub / Flanagan’s Pub Bus for Free

WTUE’s St PatRocks Day Party at Flanagan’s Pub
9am – 2:30am, 21 & up  $10 entry, $5 more for all day in & out pass
free parking at Montgomery County Fairgrounds
live music in outdoor tent from 10am – 1opm
live music inside from 10:30pm – 2am -My Three Sons, Celtic Academy of Irish Dance, Fannigan’s Isle, ShaBoom, The Menu’s.

Sample Menu:
Beef & Guinness Stew $5
Irish Bangers $4
16 oz drafts of Killian’s or Miller Lite $5

Harrigans Tavern & Harrigan’s Tavern South

6 am open breakfast and Irish coffee
green beer, guinness, Harp, Smithwicks and Killians on Special all day
Traditional Irish Food
12:00 NCAA March Madness Begins!
12:30 Irish band Bob Ford and the Ragamuffins
6 pm All Jacked Up
***Transportation provided back and forth from both  Kettering & Centerville Locations*****

Beef O’Brady’s– Centerville & Beavercreek
Open 7am with green eggs, ham and beer.
Old irish recipe Corned-beef and cabbage featured all day.
Beer specials all day.
Live music 4-12pm.
Green beads.
March madness ticket.

TJ Chumps Englewood – No Cover
Open 8AM for Kegs and Eggs
10am to Noon X 103.9 Live on site
NCAA Basketball Tournament Opening Day! Bud Light Girls
$1.00 Ladies Drinks from 8am to 9pm*
$2.50 23oz. Tall Domestic Drafts $3.50 16oz Green Bud Light Aluminum Bottles $3.00 Shot Specials $3.00 Harp/Guiness/Bass

Miamisburg TJ Chumps
opens at 11am  – No Cover & Drink Specials until 9pm
Beer Cheese Soup, Corned Beef & Cabbage Soup, Reuben Sandwich, Reuben Wrap
$1 ladies drinks, $2.50 23oz domestic drafts, $3.50 16oz green Bud Light Aluminum Bottles
$3 Harp/Guinness/Bass & shots

Irish Club of Datyon

The doors open at 3 p.m., featuring the band Dulahan playing from 7:30 p.m. to 11 p.m. Also appearing will be The Celtic Academy of Irish Dancers. Admission is $5 and includes Irish Stew and Corned Beef & Cabbage. Open to the public.

Filed Under: Dayton Dining, The Featured Articles Tagged With: Beef O'Brady's, Dublin Pub, Flannigans, Guided By Voices, Harrigan's, Heather's, Irish Club of Dayton, TJ Chumps

East vs West Beer Dinner

March 10, 2011 By Lisa Grigsby Leave a Comment

When you talk about an East Coast/ West Coast rivalry  coming to The Farifield Commons Mall, most people will be thinking about rap music.  But beer brewers are just as competitive about their products. Restaurateur Glen Brailey will host a dinner that brings the feud to his Beavercreek eatery on Tueday, March 15th at 7pm.  Guests will be able to sample and choose sides between New Hampshire’s Smutty Nose Brewing or California’s 21st Amendment Brewing.  Guests will need to make advance reservations by calling Spinoza at 937.426.7799.  Your ticket to the feud will run you $26.95  plus tax & gratuity.

Here’s the menu for the event:

WELCOME

Smuttynose Maibock (draft)

(Big Beer Series) Style: Maibock / Hellesbock ABV: 7.7%

Maibocks are a traditional Teutonic seasonal specialty. The Smuttynose version is brewed to be hugely malty and subtly finished with a variety of continental hops and an eye-pleasing russet brown color.  This particular keg has been cellered since May, 2009.  How will it taste?  We’ll see…

Paired with

Baked Wild Boar “Pockets” with Aged Gruyere and Tarragon Aioli

SALAD

21st Amendment Bitter American (can)

Style: American Pale Ale ABV: 4.7%

Like our founding fathers, arguing over a few pints of ale, this seasonal session ale provides the perfect forum to air all your grievances. This extra pale ale has lower alcohol but all the flavor and hop aroma you expect from a much bigger beer.

Paired with

Japanese Salad of Artisan Lettuce Mix, Wasabi Peas, and Ponzu Ginger Dressing

PIZZA FIRST COURSE

Smuttynose Finest Kind (draft)

Style: East Coast IPA ABV: 6.2%

The citrusy hop flavor coming from a mixture of Simcoe and Santiams is pleasantly balanced by a smooth bitterness from the Amarillo hops. The beer itself is light bodied and crisp with a golden color that will throw a slight haze.  At 65 IBU’s, this is definitely not a training-wheels IPA, but is meant for hop lovers looking to satisfy their craving in a way that’s not easy to find.

Paired with

Sopressata Pizza with crushed San Marzano Tomatoes, Mediterranean Sea Salt, Garlic-infused Extra Virgin Olive Oil, Fresh “Fior di Latte” Mozzarella, Peppered Salami, and Fresh Basil on a thin crust

INTERMEZZO CHEESE COURSE

21st Amendment Monk’s Blood (draft)

Style: Belgian Strong Dark Ale ABV: 8.3%

Paired with

French Morbier Cheese & Snofrisk Norwegian Mountain Semi-Hard Goat Cheese

PIZZA SECOND COURSE

21st Amendment IPA (draft)

Style: West Coast IPA ABV:

Deep golden color. Citrus and piney hop aromas. Assertive malt backbone supporting the overwhelming bitterness. Dry hopped in the fermenter with four types of hops giving an explosive hop aroma. With an IBU of 70, many refer to this IPA as Nectar of the Gods. Judge for yourself.

Paired with

Spanish Chicken Pizza with Spinoza’s Original Crust, Smoked Chicken, Chorizo Sausage, Sauteed Red Onions and Mozzarella on a base of Sundried Tomato Tapenade

DESSERT

Smuttynose Wheat Wine

Style: Wheat Wine ABV: 10.7%

A recently created American style, wheat wine, as its name implies, is a strong ale made with a substantial measure of malted wheat as well as barley. Close cousin to barley wines, wheat wines are typically strong, full bodied, deep gold to amber in color and feature a subtle soft tangy flavor derived from their wheat malt.

Paired with

Zeppoli  – “Italian Doughnuts” served warm with powdered sugar

Filed Under: Dayton On Tap Tagged With: 21st Amendment, Beer Dinner, Smuttynose, Spinoza's

Cars & Cabernet

March 7, 2011 By Dayton Most Metro Leave a Comment

The Board of Trustees of The Epilepsy Foundation of Western Ohio is pleased to invite you to their Wine Tasting event.

The Epilepsy Foundation in partnership with Mr. John Dixon, owner of the Taj Ma Garaj, hopes to bring awareness, education and support to people living with the uncertainty of seizures.  You will enjoy a rich selection of fine wines and delectable Hors D’oeuvres from area caterers as you peruse through Dayton’s most unique automobile museum featuring not only rare and vintage cars but over 500 framed pieces of automotive artwork, room sized hand painted murals, original paintings, automotive collectibles and rarities, posters, toys, sports memorabilia and more.

The cost for standard tickets is $50 and VIP tickets are $100 for this event on Sat, March 15th that runs from 6 – 10pm.  To purchase tickets and view sponsorship opportunities, please visit: www.CarsAndCabernet.kintera.org or contact the Epilepsy Foundation by phone (937-233-2500) or email ([email protected]).

Filed Under: Wine Tagged With: Cars & Cabernet, Epilepsy Foundation of Western Ohio

Big Easy Ways to Celebrate Fat Tuesday

March 7, 2011 By Lisa Grigsby 1 Comment

Down in New Orleans  Fat Tuesday is a major event — parades, food, costumes and such run through Mardi Gras. Dayton may not have the parades and but we’ve sure  been known to get into the Big Easy swing of things itself. If you’re looking for a place to take on some Cajun grub and party down, here’s where the beads will be flying:

Rue Dumaine is letting Laissez Les Bon Temps Roulez!!!!  They’ve ordered in lots of Oyters, made homemade hurricanes and are hosting at ABITA BREWING COMPANY  beer tasing featuring Abita S.O.S Charitable Pilsner, Restoration Ale
and Mardi-Gras Bock -$12 includes the beers and  an Amuse-Bouche prepared by the RUE DUMAINE kitchen.

Here’s Chef Anne’s  MARDI GRAS menu 2011 for March 8th:

Louisiana oyster & Gulf shrimp gumbo $6.5
Chilled Creole poached gulf shrimp and mirliton slaw with remoulade dressing-$9
Char-grilled oysters with garlic (4 per order)-$9
Oysters on the half shell-$10.5/half dozen $22/dozen
Pepper jelly glazed chicken livers** over griddled cornbread rusk-$7.5
Smothered chicken quarter with crawfish tails and spinach, served over cheesy grits-$15
Creole braised beef & French fry po-boy dressed with cabbage slaw (y’all are gonna need a napkin or 2 with this one)-$14
Cornmeal crusted catfish with house made tasso-black eyed pea salad and Creole mustard butter sauce-$14
Grilled Andouille sausage with red beans & rice-$13
Bananas Fosters bread pudding with caramel-pecan sauce-$5
Calas (classic Louisiana fried rice fritters) with triple berry jam filling -$5

Reservations are always suggested at Rue Dumaine, locatated at 1061 Miamisburg Centerville Rd in Washington Township.    Call  610-1061 for more info.

The Winds in Yellow Springs celebrates in style with Fried Oysters, Bananas Foster, Festive Cocktails and lots of Beads.
Reservatations are suggested,  call 937.767.1144

A trip to Troy may be in order to attend the Mardi Gras Ball at LeDoux’s Restaurant.  For $20 /guest you ‘ll enjoy a Live Dixieland band, dancing, complimentary hors d’oeuvres, beads, games and more. Attendees are encouraged to wear a festive costume and/or mask for a costume contest. Raffle tickets for sale for a trip for two to New Orleans. A portion of the ball admission fee benefits the Piqua Arts Council. Call for reservations at  (937) 875-2000.

The Wine Loft has joined forces with Clothes That Work to host a Fat Tuesday celebration featuring a Dayton’s Best Legs Photo Shoot to kick off the 4th annual Hunks in Heels fundraiser.  For $20 guests get admission, 2 drinks, appetizers and 2 votes for their choice of Dayton’s Best Legs!

Blind Bob’s in the Oregon District invites you to come on out for cajun food specials, hurricane shots, pub science, the malibu girls, live DJs and Ashley will have SUPER SOAKERS FULL OF SHOTS!  Food specials are available all day!

TJ Chumps is hosting a party  with “crazy drink specials” including 75 cent well drinks for the ladies and $2 domestic pints for the guys from 11am – 9pm on Fat Tuesday

Don’t worry if you already have Tuesday booked, McCormick & Schmick’s is hosting a Creole Wine Dinner on Thursday at 6:30pm  $50 includes a four-course Creole menu paired with French wines.  Reservations required, call (937) 431-9765.

If you’re not celebrating out and about, may we suggest you stop by your favorite bakery and and least pick up a King Cake!

History of Mardi Gras King Cake

Hundreds of thousands of King Cakes are eaten during Mardi Gras each year in New Orleans, Louisiana. In fact, a Mardi Gras party would not be authentic without the traditional King Cake as the center of the party.

The cake is made with a rich Danish dough, baked and covered with a sugar topping in Mardi Gras colors; purple representing justice, green representing faith, and gold representing power.

Originally objects such as coins, beans, pecans, and peas were hidden inside of every King Cake. Wealthy Louisiana plantation owners in the later 1800s would sometimes put a precious stone or jewel in their King Cakes. In the mid-1900s, a small plastic baby became the symbol of this Holy Day and was placed inside of each King Cake.

The New Orleans tradition is that each person takes a piece of cake hoping to find the plastic baby inside. The recipient of the plastic baby is “crowned” King or Queen for the day and that person is obligated to host the following year’s party and supply the King Cake.

Here’s to becoming the King or Queen! Cheers!

Filed Under: Dayton Dining Tagged With: Blind Bob's Tavern, mardi gras, McCormick & Schmicks, Rue Dumaine, The WInds, TJ Chumps

Irish Dinner Buffet Benefits Cityfolk.

March 1, 2011 By Lisa Grigsby Leave a Comment

The Dublin Pub wants to put you in the mood to enjoy Cityfolk’s big Sunday show with Paddy Moloney and the Chieftains, so you’re invited to enjoy a sumptuous buffet of traditional Irish foods.  Starting at 4pm this Sunday, March 6th, Dublin Pub will be serving up traditional stone soup, slow cooked Guinness beef stew, corned beef and cabbage and white fish with caramelized potatoes lyonaise, along with cheese, fruit, salad and soda bread. The buffet runs until 7pm and the price is $20 but you’ll want to remember that beverages, tax and gratuity are not included in that price. A portion of the proceeds goes to Cityfolk.  Advance tickets are available for purchase online or call (937) 496-3863.

The “IrishPub” enjoys a long history of tradition. Its success is attributed to the”Craic” (Pronounced “Crack”), which is fundamentally a rare mix of musicand conversation, good food and drink, with hospitality and humor. The Dublin Pub welcome all who enter, and in return offer the warmth and fellowship of Irish Culture. They are proud to offer distinguished, yet simple Irish fare, as well as the local favorites enjoyed by the “Yanks”.

While enjoying the Craic, one becomes something more than a patron, one becomes a member of a community and a family where familiar faces will be present for generations. The Pub does not discriminate, young or old, male or female. In an irish Pub, you are a guest on your first night and from then on, a regular. Women traveling alone need not worry , the Craic protects all as if it were a living thing, and welcomes all to be a part of the Pub Family.

Where the Oregon District was once known to end, the Dublin Pub now thrives, serving as an anchor of irish tradition and culture.

Slainte!

The Dublin Pub is located at 300 Wayne Ave Dayton, OH 45410.

Dublin Pub Hours

Mon -Thurs: 11am-1am (kitchen closes 11pm)
Fri: 11am-2:30am (late night menu available.)
Sat: 11am-2:30am (late night menu available.)
Sun: 11am-midnight (kitchen closes at 10pm.

Filed Under: Dayton Dining Tagged With: Cityfolk, Dublin Pub, Paddy Moloney with the Chieftains

Pancakes for A Cause

February 22, 2011 By Lisa Grigsby 5 Comments

Join thousands of people in the Dayton area for a pancake brunch  to celebrate the 21st annual Day of Caring on Sunday, February 27th.   For just $6, $4 for seniors and children you’ll get pancakes and sausage.  Some locations have expanded the menu and some also offer Indian Food like chicken curry, vegetables, rice and nan.  Created by Jan Venkayya in 1991 as a day to bring awareness to local hunger and homelessness, this event continues to grow.   The grass roots organization, which started out with 12 locations in Montgomery County, has grown and this year includes 47 sites, including Cincinnati and Richmond, Indiana.

Funds raised from the local brunches go to help local homeless and housing coalitions.  Day of Caring has received approximately $1 million of in-kind donations from area corporations and individuals.  Besides raising awareness and funds for the hungry, another goal of the organizations is to encourage volunteerism and teach individuals to participate and see the difference they can make.

The Day of Caring Symbol signifies founder Venkayya’s expectations for the event.  The outer circle represents the continuing act of caring and the world in which we all exist.  The solid circle represents a single act of caring, and, as a single drop of water falls onto a pool of water creating ripples (represented by the 3 partial concentric circles), so does the single act of caring have a continuous effect on those who benefit from its action.

Filed Under: Dayton Dining Tagged With: Day of Caring, Pancake Brunch

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