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Dayton Dining

All You Can Eat Pancakes Rotary Fundraiser

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Centerville Rotary’s 10th Annual Pancake Breakfast will be held at the Hithergreen Center, 5900 Hithergreen Drive on Saturday, October 23 from 7:00 am to  noon and all are invited and encouraged to attend. Cost is six dollars per person, which includes all-you-can-eat pancakes, sausage, applesauce and beverages, served by Rotary and Centerville High School Interact Club members. Tickets may be purchased in advance from any Rotarian or at the Hithergreen Center, and are also available at the door the day of the breakfast.

The Hithergreen Center is in Washington Township and can be easily accessed by turning east on Brookmount Drive off Far Hills Avenue (the first street north of Whipp Road) and then turning right on Hithergreen Drive. Free parking is available.

Proceeds from the breakfast benefit club projects such as college scholarships, Centerville Schools activities, Holiday Food Baskets, Polio Plus-World Eradication Program, Local and International Service Projects and more. For more information or tickets, please contact Carol Kennard, 885-9530 or Jack Workman, 885-2984, co-chairs of this year’s event.

Fresco Serves Up Fresh, Flavorful Family Meals

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Chef Jenn DiSanto opens up her long awaited Fresco this Wed, Oct 20th,  in the Fountain Square Shopping Center on Far Hills Avenue, just south of Dorothy Lane.  If you missed our earlier 10 questions with Chef Jenn, you can read it here.  Fresco will have  a variety of already prepared menu items for carry-out that are ready for you to enjoy when you walk in. Additional made to order menu items are made fresh using the finest ingredients available. Place your order from the weekly menu posted on the website, call for the menu or stop by. There is no need to call ahead- you are more than welcome to place your order and just relax for a moment while we prepare it.

While they specialize in food to go, you can  join them for lunch in.  They will have a small seating area where you can dine or just wait while they prepare  your individual or family style dinner to talk home and just re-heat later!  If you do prefer to call in ahead so your order is ready to pick-up on your way home please be sure to let them know the time you will pick up, the items you would like and if you want a single order or family style (4 servings).

The carry-out menu is available for lunch and dinner Monday- Friday 11:30-6:00 (other arrangements may be made to accommodate orders when possible)

How it works:

  • They have a weekly menu posted on their website or you may call to inquire about the weekly offerings. They’ll have some  Panini’s, salads, soups and lighter fare for lunch and an additional menu of amazing dinner entrees for you to choose from.
  • Stop by and place your order and they will make it right then or you may call ahead by calling 937-296-0600.
  • Now all you have to do is drive home safely, re-heat your meal(s) (following the simple re-heating instructions they provide with each meal) and enjoy top quality, preservative-free, gourmet meals in the comfort of your own home!

Here’s the menu for their very first week, valid through Oct 29th:

Sandwiches- Served with house-made potato or sweet potato chips. Additional Panini’s and sandwiches may be available so please call and ask.

Braised BBQ Beef sandwich – slow braised beef brisket with house made BBQ sauce. Served with Vidalia onions on a seeded Kaiser roll – with or without jalapeños $8.00

Grilled vegetables on house made focaccia – grilled eggplant, zucchini, yellow squash and oven dried tomatoes on focaccia with basil, balsamic reduction and crumbled goat cheese $8.50

Grilled Chicken and Caprese Panini – Grilled chicken, oven roasted tomatoes, fresh basil and fresh mozzarella on classic Italian bread – grilled on the Panini press $8.50

Grilled Chicken and green tomato chutney Panini – grilled chicken, sharp white cheddar or crumbled goat cheese and a slightly sweet and totally herby green tomato chutney all Panini press grilled on farmhouse bread $8.50

Roasted turkey Panini – roasted turkey, roasted peppers, roasted tomatoes, arugula, provolone and garlic aioli on Panini grilled Italian bread $7.50

Honey baked ham Panini – slow roasted honey baked ham with cheddar and champagne mustard on Panini grilled farmhouse bread $7.50

Soup of the Day

Brisket and Chorizo sausage chili $6
Kale and cannellini bean soup (V) $5
Other soup option may be available- please call and ask

Side Items Ready For You
Additional daily specials available- please call and ask

Grilled vegetables – eggplant, zucchini, yellow squash, roasted tomatoes, asparagus
Cucumber, tomato and feta salad
Grilled potato salad
Caprese salad – fresh mozzarella, tomatoes and basil
Greek orzo pasta salad
Roasted root vegetables with goat cheese and toasted walnuts
House made mac & cheese – really, really awesome!
Menu Items made to order
call ahead or while you wait

Single Meal or Family Style Meal (for 4 people)
(V)Vegetarian Option

Mediterranean Chicken Single $15/ Family $57
Boneless, skinless chicken breast sautéed with oven roasted tomatoes, artichoke hearts, olives and capers- Served with orzo pasta and grilled asparagus.

Ginger Glazed Flank Steak Single $16/ Family $60
Flank steak is marinated and then roasted in a ginger and garlic glaze- served with sesame soba noodles and Thai spiced broccoli

Herb Crusted Pork Tenderloin Single $15/ Family $57
Pork tenderloin is roasted with an herb crust and then topped with an apple onion relish- served with haricot vert (thin French green beans) and mashed potatoes

Roasted Salmon with Mango Chutney Single $ 16.50/ Family $62
A fresh salmon filet is rubbed with island spices, roasted to perfection and then topped with a fresh mango chutney- served with rice pilaf and grilled vegetable medley

(V)Greek Pasta Single $14/ Family$54
Penne pasta is tossed with slow roasted eggplant, artichoke hearts, kalamata olives, pine nuts and feta in a light tomato sauce- served with a mixed baby green salad

Latin Caribbean Salad Single $11/ Family $42
Large salad of mixed greens, mango, avocado, queso fresco and black beans with a unique and flavorful cilantro and cumin dressing – add grilled chicken $2; add grilled shrimp $4

$20.50 Menu’s at Area Restaurants Salut Dayton Opera

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Support the Dayton Opera’s 50th Anniversary Season

Porgy & Bess is the  Great American Opera, celebrating its 75th Anniversary in 2010! With beloved music like “Summertime,” “I Got Plenty O’ Nuttin,” “It Ain’t Necessarily So” and “Bess You Is My Woman Now”, the residents of Catfish Row, 1920’s Charleston SC, will vividly come to life on the stage of the Schuster Center. This production will bring together a broad-based community-wide collaboration and celebration fitting for the 50th Season opener!

The Story of Porgy and Bess

Porgy and Bess Synopsis
Throughout the 1920’s, George Gershwin was one of the Broadway musical theater’s leading lights. By the end of 1930, he had composed the scores for 22 complete shows as well as collaborating on others; but it was Gershwin’s first instrumental concert work, Rhapsody in Blue in 1924, that made him famous. It may seem strange that a productive, sought-after songwriter would devote the better part of two years to a single large work, but Porgy and Bess was Gershwin’s magnum opus. It was nourished by more than a decade of technical study and a longheld interest in African-American experience. It boasts of a fine African-American play by DuBose Heyward and Gershwin’s music brings to the play dramatic power, humor, tragedy, rich atmospheric colors and finely drawn characterizations. Incorporating a wealth of blues and jazz idioms into the classical art form of opera, Gershwin considered it his finest work.
Nine of Dayton’s finest restaurants and clubs will salute Dayton Opera’s 50th Anniversary Season opener Porgy and Bess from October 14-31 with special low-country menus or features priced at $20.50.
Reservations are suggested for this special dining event.

C’est Tout Bistro 937-298-0022

Coco’s Bistro 937-228-2626

Jay’s Seafood Restaurant 937-222-2892

L’Auberge 937-299-5536
New Orleans Catfish with Black Beans and Dirty Rice -Or- Duck and Chicken Jambalaya

Savona Restaurant and Wine Bar 937-610-9835

Paragon Supper Club 937-433-1234

Dayton Woman’s Club 937-228-1124Sunday brunch, Oct. 31 only  11:30 am – 2 pm – Open to the Public, but reservations require.  The monthly brunch has been changed from Oct. 10 to Oct. 31 this month only because of the opera performance.  The charge for this Halloween Brunch is $15, tax and tip included.

*The Dayton Country Club 937-294-2735

*Engineers Club of Dayton 937-228-2148   Friday, Oct. 29 only-Reservations require

*Indicates one in the party must be a member

Local firm to host Soup Benefit for House of Bread

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Plan to dine out with family, friends or colleagues and enjoy the best dinner deal in town on Thursday, October 14, 2010. And then let your bowl be a constant reminder that there are hungry people in our community who need our help!  On Thursday, October 14th – anytime between 5:30 & 7:30pm, soups donated by China Cottage, Chili’s, The Chop House, J Alexander’s, Red Lobster and The Village Restaurant, with bread from Milano’s will be served up in  a colorful array of ceramic bowls, made by Sinclair students.  For a $25 donation, you will be able to select the bowl of your choice and have it filled (and refilled) with whatever soup you desire, and the bowl is yours to keep after the event!

All proceeds from this event will go to benefit The House of Bread, a 501 (c) (3) non-profit

Over 7400 meals per month are served at the House of Bread. 15% of those served are senior citizens

Community Kitchen in Dayton, Ohio. The House of Bread currently serves an average of 300 persons daily, and through this effort, we can help them continue to serve hot, nutritious meals to children, families and seniors who rely on them for their daily source of nutrition.

Donations (cash or check made payable to the House of Bread) can be mailed in advance or received at the door the day of the event. If mailing in advance, send your donation c/o CESO, Inc., attn: Cheri Henderson, 8534 Yankee St., Centerville, OH 45458. If you’re unable to attend, a donation of any amount is still welcome!

RSVP by emailing [email protected] or calling Cheri Henderson at (937) 435-8584. The event has been created by employees of CESO, a civil engineering and surveying firm and will take place at their offices in The Galleria, 8534 Yankee Street,  in Washington Township.

L’Auberge offers $20.50 Meal Oct 13th – 30th

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L’Auberge is proud to be part of the 50th anniversary celebration for the Dayton Opera. Dine out with the “Low-country feature” saluting the Dayton Opera. Wednesday October 13th thru October 30th L’Auberge is following the southern theme. Presenting a $20.50 price fix menu requested by the Opera board: New Orleans Catfish with Black Beans and Dirty Rice -Or- Duck and Chicken Jambalaya

In addition to their regular menu L’Augerge will also be offering a special for Sweetest day- a “Lovers” tasting menu in their Dining Room on Friday and Saturday.

Reservations are always suggested, call 299 – 5536 to make them.  The restaurant is located at 4120 Far Hills Ave in Kettering.  For more information, check their website.

Bell’s Hell Hath No Fury this Thursday

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Chappy’s Tap Room will open a rare keg of Bell’s Hell Hath No Fury Ale – 7.7% ABV  this Thursday night at 7pm.   They’ve also got one case of bottles of Bell’s The Oracle DIPA – 10% and they will offer 6 oz. tastes of this very limited ale.

Originally conceived along the lines of a Belgian Dubbel, Hell Hath No Fury… Ale morphed during development into something entirely different. Blending a pair of Belgian abbey-style yeasts into a recipe more akin to a roasty stout, Hell Hath No Fury… Ale offers up warm, roasted notes of coffee & dark chocolate together with the fruity & clove-like aromas.

Bell’s take on the West Coast-style Double India Pale Ale, The Oracle places hop intensity first & foremost, making only the slightest concession to malt & balance.  The fireworks start with the floral aromatic punch of two separate dry-hop sessions with Amarillo and NZ Pacific Jade. Resinous, citrusy hop flavors mixed with aggressive bitterness from a massive kettle addition deliver on that aromatic promise.

Tap into Craft Beer Fundraiser

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Miami Valley Beer Fest
features Big Beers and Barley Wines!
 Saturday, Oct 9th from 2-6pm the Roundhouse at the Montgomery County Fairgrounds will  be filled with unique and interesting beers that you won’t get a chance to try anywhere else.

In 2009 Mike & Donna Schwartz, owners of Belmont Party Supply, teamed up with Resident Home Association to bring Miami Valley Beer Festival to the Dayton area. Planning for a boutique, quality event, the first year was a great success. Over 300 people attended  and this year the goal is to double the event, yet still keep it intimate.

Tickets are $35 in advance and $40 at the door. Admission includes a tasting glass, door prizes, raffles, live entertainment and allows you to sample 20 unique craft beers.  Live music will be provided by skilless villains.  Food will be available for purchase, provided by local restaurants like Chappy’s and Thai9.

You can pick up tickets at Belmont Party Supply,Brewtensils, 5th Street Wine & Deli, Blind Bob’s, Boston’s Bistro, Chappy’s Tap Room, Harrigan’s Tavern, Jimmie’s Cornerstone Bar, King’s Table, Miami Valley Wine & Spirits, One Eyed Jacks, Oregon Express, Peach’s Grill, South Park Tavern, Thai 9, The Pub and Trolley Stop.  Tickets are also available online. All ticket proceeds benefit The Resident Home Association (RHA). Learn more by viewing the video.

Mike Schwartz of Belmont Party Supply & Aaron Spoores of Cavalier Distributing

What advice do you have for first time attenders?
This is not an event where you should show up to the bar two hours early and start pre-gaming.  Come with a fresh palate as you will want to enjoy every nuance of this fundraiser.   Drink Responsibly..   there are a lot of beers to try, most with elevated alcohol percentages.  Make sure you get some food.  There are great area restaurants involved so have a bite.  Deja Blue is a sponsor so make sure enough water.   Dress accordingly..  this event is inside the roundhouse but it is not heated..  This is a giant part of the ambiance and the experience.

What makes this festival different from Ale Fest?
First off, both are great events for the Craft Beer Movement.    Ale Fest I think has an attraction to a wider array of drinkers.  They offer something for everyone.   Pedestrians, Experience and Geeks.   Where Miami Valley Beer Fest sort of cuts out the Pedestrian level.  MVBF is set up to basically only be a 500 person event that focuses on Big Beers and Barley Wines.   Which isn’t a bad thing..  its really kind of neat..  its chillier outside which screams “BIGGER BEERS” We will have Port barrel aged barely wines, Russian Imperial Stouts aged in 16 yr old Scotch Whiskey Barrels, Belgian IPA’s, smoked porters, trappist ales, old ales and even a Punkin beer.

I hear there will be some really special beers featured,  can you tell us about them?

The whole list is special, but the highlights are:

Cask Conditioned Flying Dog Ragin Bitch. This beer is dry hopped with simcoe hops. Cask conditioned ale is unfiltered and unpastuerized. Yeast is active going through secondary refermentation. Its also naturally carbonated..

Variety of barrel aged Barley Wines. Calvados, port, cabernet, bourbon, and aged scotch whiskey barrels.  To see a bigger list of featured beers, click here.

AND NOW A CHANCE TO WIN FREE TICKETS…

We have THREE PAIRS OF TICKETS to give away!.  Simply comment on this post and tell us about your favorite craft  beer and we’ll randomly choose winners on Friday, Oct 8th .  Be sure to enter your correct email address, (which will not be made public).  We’ll contact the winners by email and post their names here as well!

UPDATE:  Ticket Winners Trang, Kim and Shannon will be enjoying their brews tomorrow courtesy of DaytonMostMetro.com!


10 ?’s with Chef Joe Fish

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imgres-1Chef Joe Fish is a graduate of the CIA (that’s The Culinary Institute of America) in Hyde Park, NY.  During his studies he had an externship at at the world famous Savoy Hotel in London, where he was on a brigade of chefs who had the great honor of preparing breakfast and lunch for the Royal Family including the late Princess Diana.  He then traveled the world participating in Guest Chef work in Paris, Amsterdam, Berlin and Munich before returning to NY.  He has worked in venues ranging from 4 Star New York Times rated restaurants, Zagat rated historic hotels to Corporate Dining facilities including time spent at the World Trade Center.

Chef Fish was recruited to come to Dayton back in 2007 to take over as Executive Chef when Pacchia went through one of its transformations.  Just as Joe, his wife Tonia and daughter were settling into a house in the Oregon District, Owner Glen Brailey sold the business and his position was eliminated.  Until recently Chef Fish commuted to Columbus for work at Whole Foods, but  Chef recently accepted a position as Head Production Chef at UD.  But being a man who likes to stay busy, he’s also opened The Chef Case at the 2nd Street Market.  The Chef Case focuses on Local, Organic, Free Range, Hormone free products,  focusing on sustainable food service solutions including actively recycling and composting.  Oh and did we mention, Chef also does private catering, teaches cooking classes and advocates for locavores.

In between both jobs Chef Joe managed to squeeze in time to answer our 10 questions:

What is your favorite ingredient to cook with?
Right now I am really a fan of quinoa.  Quinoa is a grain alternative that is actually in the grass family. My Wife was diagnosed with Celiac last year so I have been experimenting with a lot of wheat alternatives. Quinoa is considered a superfood, it has very high protein content and it’s easy to digest, it also has lots of important nutrients.

What ingredient do you dread?
Fresh Horseradish Root, it’s a root like yucca, it has to be peeled and grated. The fumes that come off one horseradish stick will make you cry, it feels like you have rubbed jalapeño juice in your eyes or just diced 100 pounds of onions.

What’s your favorite dish to make? img_4498
In the fall I really look forward to making my Eggplant Napoleon. It’s a dish that I came up with at while at Pacchia. It has two ingredients that most people don’t think of putting together but the unique smoky flavor that results is a big favorite of mine.

What’s your favorite pig out food?
Well, it comes delivered in a box, it has very little mess, you can keep the leftovers in that same box. Even when it is bad it is still pretty good…  a Chef’s dream, a great meal with no cleanup –it is a well know fact that I love pizza.

What restaurant, other than your own do you like to dine at in the Miami Valley?
If I have a babysitter, then it would have to be Rue Dumaine, I really love what Anne is doing.  If I don’t have a sitter then it’s a tossup between Amar India and Thai 9.

What’s your best advice for home chefs? Educate yourself about our agriculture in the states; learn about GMOs (genetically modified organisms) and hormones, big agro, the new pesticides, and about the benefits of eating a local diet. Learn what is in season in the Miami Valley and how to handle those ingredients. All produce that is not local and/or not in season is treated with a gas which changes the molecular make up of that food, and not in a good way!

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

1) My Late Father, 2) Augustus Escoffier because he was the father of modern cuisine, 3) Marco Pierre White because I would love another chance to convince him to hire me! 4) Marty Holzberg, Certified Master Chef -a great friend in culinary adventures, cooking for a Master Chef is a whole different ball of wax.

Who do you look up to in the industry and why? I look up to almost all the people at my imaginary dinner party above because they are culinary rock stars but beyond that I guess, I really look up to Ferran Adrià and dream of getting that reservation and taking my Wife back to Spain where she grew up.

What do you do in the Miami Valley on a day off? imgres-2
At present I work 7 days a week, 5 days at UD and 2 days at The Chef Case the 2nd Street Market so, I don’t have a day off right now. When I do have a day off honestly the first order of business is sleep. But a big part of the reason that we moved back to Dayton and stay here is because of all there is to do, festivals, kids activities, parks and some great shows.

 

Share a kitchen disaster, lucky break or other interesting story.
While working at the Savoy Hotel in London a salad was called over the loud speaker in French with something at the end I did not understand, not being fluent in French.  “Oeuf de Caille en salade garble garble”,  quail egg salad, difficult because it has a sunny side up quail egg and a whole cooked quail on top. I made the salad and sent it out. Not a minute later the Sous Chef came back screaming my name. She said –insert heavy British accent- “Joe Look On This!” Hurriedly I turned to the pass and Ellen yelled “What’s wrong with this? Me-blank “um I duno, it is a quail salad” Ellen: “it’s a quail salad, but it’s for Paul McCartney and he’s a  %$^&@#$ vegetarian! -Plate flies at my head… “Now do it over in half the time!”

 

 

‘Boro Bistro Now Open In New Location

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Once located in the heart of downtown Sprinboro, they now are neighbors to Dorothy Lane Market at 722 N. Main Street, in the MarketPaceat Settlers Walk.  Owner Corrie Hassenjager opened the original location in 2004 as a healthy restaurant with great food and a comfortable atmosphere. With the new move, she’ll be able to seat about 70 and will continue to offer her menu of sandwiches, wraps, salads, pizza, smoothies and shakes. Most menu items run in the $6-$10 range, with large specialty pizza’s topping out at $16.

When I visited tonight,  sister Jenny was working the counter and said they’d been pretty busy so far during their soft opening.  She said they still have a few decor touches to work on , but the overall atmosphere is upscale casual.  Seating is mostly tables of 4, with seating for 8 at the bar.  A beer and wine menu is still being tweaked. A grand opening will be planned soon.  Wine tastings and live entertainment are also in future plans.

The restaurant will be serving up lunch and dinner Monday – Saturday from 11am – 8pm.  The menu is available on the ‘Boro Bistro website, but the rest of the site has not caught up with the new location yet.

Drink Pink! Support National Breast Cancer Awareness Month with “Stoli Bombshell”

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Behold the 99-calorie “Stoli Bombshell.” Beneath its beautiful exterior, it packs a mighty good punch…against breast cancer.   For the 25th Anniversary of National Breast Cancer Awareness Month Fleming’s Prime Steakhouse & Wine Bar at The Greene  will donate 100% of the sale of each Stoli Bombshell to support the Avon Foundation for Women Breast Cancer Crusade.

This cocktail for a cause is $9.95 , or for those of you watching your wallets, you can take get a  true deal when you take advantage of Fleming’s 5 for $6 til 7 happy hour.  It’s a great way to enjoy the atmosphere of this top rated restaurant on the cheap! And good news for beer lovers – Blue Moon Belgian White Ale is now part of the deal at two bottles for $6.

5 FOR $6 ’TIL 7 BAR MENU

5 COCKTAILS
VINTAGE VODKA MARTINI, Smirnoff Vodka
CLEAR COSMO, Svedka Vodka
POMTINI, Smirnoff Vodka
TROPICAL MARTINI, Malibu Coconut Rum
NEW STOLI BOMBSHELL, Stoli Vanil Vodka — 99 Calories

5 WINES BY THE GLASS
CHARDONNAY, Canyon Road, California
PINOT NOIR, Mark West, California
SHIRAZ, Morse Code, Australia
MERLOT, Red Diamond, Washington
CABERNET, Sensual, Argentina

5 APPETIZERS
TENDERLOIN CARPACCIO
SWEET CHILE CALAMARI
WICKED CAJUN BARBECUE SHRIMP
SEARED AHI TUNA
JUMBO SHRIMP COCKTAIL

4432 Walnut Street, Dayton, OH 45440
937-320-9548

Monday-Thursday 5 PM – 10 PM
Friday & Saturday 5 PM – 11 PM
Sunday 4 PM – 9 PM


Granny C’s Bakery: A Family Affair

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Walking into a bakery can be an exercise in dietary discipline.

The very nature of a bakery is one of indulgence, with rows of sweet treats on display – seemingly begging to become one with all who walk through the shop doors.

Now keep in mind, when I say bakery, I mean a real bakery.

Not Wal-Mart.

Not Meijer.

A real bake shop.

Granny C’s Bakery in Huber Heights on Old Troy Pike is that genuine bake shop – where you’re greeted by the smell of sugar and warm dough fresh from the oven, the sight of crisp confections that were rolled, twisted and shaped by hand, and the sound of controlled chaos emanating from the back room as trays of cookies slide onto metal racks, mixers hum and whir in the background and bodies move vigorously to prepare the day’s delights.

Streaks of flour and frosting form abstract patterns across the aprons of bakers as these artisans create edible expressions early in the morn.

The true success of Granny C’s, however, isn’t in the frosting or fruit filling – it’s in family.

“My retirement was gonna go from my pocket to these four kids anyway,” jokes Rebecca McDaniel, owner of Granny C’s. “I may as well make ’em work and learn how to make a living.” Two of those ‘kids’ are daughters Tina Fiore and Sarah Taubert, co-owners of Granny C’s Bakery. Their husbands bake and help out as well. Travis McDaniels, Rebecca’s husband of 41 years, rounds out the nucleus of the bakery.

From left to right: Tina Fiore, Travis McDaniel, Rebecca McDaniel, and Sarah and Ben Taubert.

A true family affair.

Rebecca’s pastry experience began back in 1969, when she was employed at Dixie Donuts as a donut maker before being promoted to shift supervisor. “I was the first woman supervisor at Dixie,” recalls McDaniel. “I worked there about a year doing donuts. I never thought I’d use it again!”

After the stint with Dixie Donuts, Rebecca stepped away to have a family and operate an in-home daycare. “My kids never got store bought cookies or anything else,” she says. “I always liked to bake and I made them home-cooked meals. They loved it, and I got to stay at home with my kids.”

When the kids got older, Rebecca worked as a real estate agent before handling accounting duties for Southern Ohio Kitchens for ten years. When the opportunity presented itself, her baking and small business backgrounds gave her the experience she needed to open up shop in Huber Heights.

She flung open her doors on February 1 and hasn’t looked back since.

“I don’t care if I get one penny back from my investment,” she says. “If we get to be profitable and these kids can make a living…I’ll be happy.”

Who is Granny C.?

Kathryn Cope, "Granny C."

“Granny C. was my grandmother,” says Rebecca McDaniel. “She was a very nice lady. I loved my grandmother very much. She was a very special person. She was my only grandparent since I was one year old and she was always there for me. She was a very active, wonderful woman.

“Granny had a girl scout troop…she was with girl scouts her whole life. In the 1930’s, she drove her girl scouts to the West Coast. To this day the girls [from that troop] get together and meet every Christmas. She was very active in church, and very active in the Harrison Township community. Grandmother was just a special person.”

Everything at Granny C’s is original. The icing, cream filling, flavorings and glazes are all from scratch. “Nothing comes from a bucket,” says McDaniel. The store’s variety of fresh baked breads are all original recipes.

“We’re always looking for recipes.”

And she means it. Customers have brought in their family recipes for the bakery to make for special occasions. The only extra charge is the cost of the ingredients. They also take special orders on pies. “We do a killer pecan pie,” boasts McDaniel.

Sarah Taubert, head cake decorator, appreciates the freedom she has from working within the family environment. She’s responsible for about ninety percent of the wedding, birthday, graduation and specialty cakes that leave the bakery. “I worked at Sam’s Club for a while and couldn’t really be creative.  People walk in here and say, ‘this is what I like, this is the color I like…go for it!’

“You never know who’s going to walk through the door,” she adds.

But if you think Granny C’s is just about sweets, you’re mistaken. They have a robust catering menu from Maple Bacon Cocktail weenies, tiny sausages wrapped in bacon and smothered in brown sugar, to Southwestern Roll Ups, a zesty tortilla treat.

And if you’re on the road in the early morning driving either to or from work, the shop has an added convenience for you: a drive-through service that allows you to pick up the “Red-Eye Special”, a cup of coffee and two donuts for $2.00, without leaving your vehicle (from 6-8 a.m.).

With the commitment to quality and community, Granny C’s Bakery is poised to be around for a long time.

Granny C’s Bakery

5115 Old Troy Pike

Huber Heights, OH 45424

937-236-1230

To visit their website click here.

To visit Granny C’s facebook page, click here.

Rue Dumaine hosts Alsatian Wine Dinner

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This Thursday, September 30th, Chef Anne Kearney and her crew will present a special menu pairing food with Alsace wines, best known in France for charming whites.  Dinner will be served from 5pm – 9pm and is $70 per person. Reservations are suggested and can  be made by calling the restaurant at 610-1061.  The menu is listed below:
Albert Mann Crémant d’Alsace-Pinot Blanc

Toasty goat cheese crouton with apple** chutney
House cured ham with pear** relish
Palette à la Diable- Braised pork shoulder

Albert Mann Vin d’Alsace- Riesling 2008

Flammekueche- tartlet on a thin crispy crust with caramelized onions, Alsatian Munster cheese, bacon and mushrooms, all drizzled with a bit of heavy cream right before it goes into a hot oven to bake up golden delicious.

René Mure Gewurztraminer 2008

Pan-seared, spiced salmon atop house made kraut** with caraway, apples** and Brabant potatoes**, served with a spiced whole grain mustard sauce.

Marcel Deiss-Pinot Gris 2005

Griddled pheasant** sausage served with agri dolce, quick braised kale** and wild rice spaetzle

Marcel Deiss Muscat d’Alsace 2005

Apricot**& almond tartlet with toasted almond-caramel ice cream

Spinoza’s Craft Beer Dinner Showcases Pennsylvania Brewer

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Victory Brewing Company  was founded in 1996 and has quickly established itself as a brewhouse that has successfully produced a huge variety of  distinctly flavored beers. Not familiar with Victory?  Here’s your chance for a great introduction, on Tues, Sept 28th at 7pm as Spinoza’s  in the Fairfield Commons Mall hosts a beer dinner with representatives from the renowned Victory Brewing Company on hand to talk about craft brewing and the unique style of their beers.

This is a reservation-only event and will no doubt sell out quickly. Please call Spinoza’s at  937-426-7799 for reservations and information. Cost is only $26.95 per person plus tax & gratuity.  Bellow is the menu and beer pairings:

Welcome Beer:  Prima Pilsner (draft)  Style German Pilsner ABV: 5.3%

Heaps of hops give this pale lager a bracing, herbal bite over layers of soft and smooth malt flavor. This refreshing combination of tastes makes Prima a classy quencher in the tradition of the great pilsners of Europe.

Paired with Pizza “sushi” rolls with Citron Vodka Smoked Salmon, Cream cheese, and Mango Wasabi Coulis

APPETIZER:  Golden Monkey Ale Style: Tripel ABV: 9.5%

Strong and sensual, this golden, Belgian-style ale glows. The richness of German malts and Belgian yeast are tempered by a sparkling approach and overall light body. Abundant herbal, fruity notes make this one to savor.

Paired with San Marzano Creamy Tomato Soup with Fresh Baked Crostini

SALAD:  Hop Devil (draft)            Style: American IPA ABV: 6.7%

Menacingly delicious, with the powerful, aromatic punch of whole flower American hops backed up by rich, German malts. HopDevil Ale offers a roller coaster ride of flavor, coasting to a smooth finish that satisfies fully.

Paired with Toasted Curried Couscous and Chickpea Salad on a bed of hydroponic Bibb lettuce

INTERMEZZO TASTE:  Old Horizontal Style: Barleywine ABV: 11.0%

A luxurious, warming barleywine rich with aromatic hops and dark, candied fruit character that hides its epic strength masterfully.

Served with Danish Blue & authentic English Farmhouse Cheddar Cheese

ENTRÉE:  Hop Wallop Style: Double IPA ABV: 8.5%

We celebrate the pioneering spirit of old Horace ‘Hop’ Wallop and those who dare mighty adventurous things in this vivid, robust ale. As our annual homage to the hop harvest, expect loads of aromatic splendor and bitter beauty.

Paired with Fresh Ground Free Range Buffalo Stromboli with Ricotta Cheese, Sun Dried Tomato Pesto, Gruyere Cheese, Ripe California Olives and Hop Wallop-Roasted Corn Aioli

DESSERT:  Storm King (draft) Style: Russian Imperial Stout ABV: 9.1%

With a huge, Pacific Northwest hop aroma & character upfront, Storm King subsides into massive, roast malt complexity. Rich and substantial, it will warm your heart.

Paired with Duo of Dark Chocolate and Espresso Mousse served in a French Chocolate Cup

Good Eats at Local Festivals

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As a foodie I have to admit fall is often a hard time to choose from so many great festivals featuring some great eating.  Here’s a quick rundown of some of the options to tempt you this weekend:

DAI’s Oktoberfest – preview tonight and continuing Saturday  & Sunday, read all about it here.

Chocoolate Festival on Saturday at the Montgomery County Fairgrounds features  50 booths full of  fudge, brownies, candy, cake & things “like chocolate covered Jalapeno peppers & chocolate covered crickets.

Applefest on Saturday  turns downtown Lebanon into a craft festival, with lots of live entertainment, old fashioned apple cookoff featuring bread this year.

Germantown Pretzel Fest is Sat and Sun – It’s free and packed with great
food, unique crafts, live entertainment and of course-pretzels!

Enjoy your weekend, I know I will!

Fall Equinox features 30 Wines under $30

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This Wednesday, Sept 22nd Coco’s Bistro will host  another of it’s 30 under 30 wine tastings. Featuring West Coast wines the Fall Equinox Tasting allows guests to choose  6-8 to sample 30 wines offered for only $30.They will also be serving light appetizers along with the tasting from their new fall appetizer menu that’s going to be coming out real soon.

While you’re there be sure to check out the plans on the lobby wall for the new Coco’s location, currently under construction on Warren Avenue. The new location will allow for more parking- about 40 more spaces than they currently have, private dining rooms for special events and a much larger bar area with it’s own menu that will stay open later. The actual dining area will stay about the same size, but the addition of special event space will be  a major bonus, for the community.  Coco’s has often hosted special events, but the current layout just isn’t very conducive and the noise level makes it almost impossible to hear.   The new space even has a large outdoor dining space designated on the blueprints.

To reserve your spot for the wine tasting or to ask about the new location call 937-228-2626.