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Dayton Dining

Carvers To Host 5 Course Robert Mondavi Wine Dinner

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images-116The fine wines of America’s innovative Estate Winemaker will be sampled and paired with the cuisine of Chef William Pence on Wed, April 14, 2010 at 6:30pm.  For more information or to make reservations contact Michael Parks at 433-7099.

First Course
Robert Mondavi Fume Blanc 2007, Napa Valley

Grilled Sea Scallop, Yuzu Salsa of Tomato, Cilantro, Onion
Bell Pepper, Cucumber, Peruvian Red Pepper

Second Course
Robert Mondavi Chardonnay 2006, Napa Valley

Grape Leaves Stuffed with Lamb, Rice, and Mint
Cucumber Yoghurt Sauce

Third Course
Robert Mondavi Pinot Noir 2006, Napa Valley

House Smoked Atlantic Salmon over
Butter Lettuce, Goat Cheese, Pecans

Fourth Course
Robert Mondavi Cabernet 2006, Napa Valley

Hand Cut Wagyu Beef Striploin
Roasted Spring Vegetables

Fifth Course
Robert Mondavi Moscato d’Oro 2008, Napa Valley

Lychee Sorbet, Fresh Berries, and
Classic Sabayon

carverslogo

$75.00 Plus tax & gratuity.

Christopher’s Theme Thursday’s Inspired by Germany for April

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christophersdiningroomSpecializing in home cooked food, featuring local foods (long before it was trendy), Christopher’s Restaurant & Catering is truly one of Dayton’s hidden gems. Walk in and you’ll instantly know this is not a chain restaurant.  The homey atmosphere and the genuine hospitality you feel from the staff set the tone for a meal that’s often not fancy, but always fresh and flavorful. The restaurant has earned the love of vegetarian’s and often features vegan entree’s, but also appeals to the meat lover, too.

In 2010, Christopher’s has been featuring Theme Thurdsday’s and April’s inspiration comes from Germany. You can enjoy a 3 course meal for $18.95 or just order off the regular menu.  Below are the upcoming menu’s:

Thursday April 8th
Appetizer: Smoked Salmon over pan-fried potato cakes.
Entrée: Wiener Schnitzel (pork) over egg noodles topped with cognac cream sauce.
Dessert: Black Forest Cake

Thursday April 15th
Appetizer: Chicken Liver Pate
Entrée: Pork chop stuffed with old fashioned dressing served with sauerkraut and home-made apple sauce.
Dessert: Bavarian Cream Cake

Thursday April 22nd
Appetizer: Smoked Salmon Mousse
Entrée: Beef Tongue served with horseradish cream sauce, parsley potatoes and sautéed spinach with mushrooms and garlic.
Dessert: Apple Strudel

Thursday April 29th
Appetizer: Hand breaded onion rings
Entrée: Sauerbraten (beef) with gravy, spatzle and sweet and sour red cabbage.
Dessert: German Chocolate Cake

Chappy’s First Annual Belgian Beer Fest

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beersStarting Friday, April 2nd, this Moraine Tap Room will be dedicating six taps to some veryunique Belgian brewed beers. Sample sizes will be offered so you can taste them all!! As soon as we kill a keg we will be tapping the next one. The plan is to keep going as long as it takes to run through the aprroximately 24 kegs!!

Check Chappy’s website for current offerings, but some of the confirmed beers include:

Triple Karm and Kwak from Brewery Bosteels
St Fueillien Saison
La Chouffe and Houblon Chouffe
La Rulles Triple
Kerst
Ichtegems
De Dolle Dulle Teve “Mad Bitch”
Oidineke
Jan de Lichte
Canaster
Gouden Carolous Noel
Delirium Noel
De Ranke Guldenberg and Noir

Chappys Tap Room and Grille
2733 West Alex-Bell Road, Moraine, OH 45459
937 299-RIBS (7427)
Mon-Thr  4:00pm – 1:00am
Fri – Sat 11:00am – 2:00am
Sun 11:00am – 1:00am

Spend The Night Cooking With Wiley

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wiley3It’s no April Fools joke, on Thursday, April 1st, Meadowlark Chef and Owner will be sharing the recipes and demonstrating the techniques for “Seasonal Side Dishes.” As part of the Springboro Cooks’ Wares guest chef program, Wiley will lead a class on making healthy, surprising and boldly flavorful side dishes. On the class menu:

Capellini Al Limone – lemon, olive oil and Parmesan combine with delicate capellini for the best ever accompaniment for fish and seafood

Spicy Gong Bao Vegetables – garlic, ginger and amazing Sichuan peppercorns create an authentic vegetable stir-fry that bursts with flavor

Cauliflower Flan – An elegant side dish or first course using one of our favorite vegetables–the hit of our New Year’s Eve dinner

Spaghetti Squash Squared – 2 ways to fix this incredible, much misunderstood vegetable that is my current ingredient obsession

Broken Enchiladas – a pan saute of mushrooms, fresh corn tortillas, spicy tomato sauce and cheese that is the perfect thing with grilled beef

The class runs from 6:30 – 9pm and costs $40. For more information contact Cooks’ Wares at 937-748-4540 or register online. Cooks’ Ware is located at The Marketplace at Settler’s Walk, at 756 S Main Street ( also known as ST RT 741) about 4 miles south of the Dayton Mall.

You may also be interested in the April 15th class, Contemporary Sauces for the Home Cook, with Dave Rawson, Wiley’s sous chef at Meadowlark. That class will incorporate simple techniques and fresh ingredients for sauces for meat, fish, pasta and vegetables.

Introducing The Growler Co-Op!

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growlerBlind Bobʼs, South Park Tavern, Thai 9 and the Trolley Stop have joined forces to offer to-go growlers. All four locations are known as places to get great draft beers, now you can take home some of these draft beers.

How It Works:
Purchase an empty 1/2 gallon growler from any of the four locations for $10. Have it filled with draft beer at any of the four locations. Price for filling growlers will vary depending on the price of the beer itself. The cost will be anywhere from $12 to $30.  While youʼre there enjoy a pint or two of great beer. Take home the full growler, enjoy and repeat. Bring your empty growler back in for a refill at any of the four establishments.

The four members of the co-op try to not have the same beers pouring at the same time so you can get the best variety. All together there are 38 drafts in the co-op. Some beers will not be offered for carry-out because they are limited releases. As an example, Thai 9 has one of four 1/6 barrels of New Holland Brewingʼs Envious in the state, this will be sold at the restaurant only. Each member of the co-op has the choice of what is available for carry-out.

Taste of the Irish

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wdprJoin Classical 88.1 FM for their first Taste of The Irish at The Dublic Pub on Tuesday, March 30 from 5:30 – 7:30 pm.  Located at 300 Wayne Avenue in the Oregon District Dublin Pub is know as the hub for all things Irish, so don’t miss this unique and exciting event! Holding the record for selling the most Irish Whiskey in the state of Ohio, there’s no doubt they know their spirits!

Tickets are $30 per person and include a sampling of Irish whiskeys, fine Irish fare, and live music.  Proceeds benefit your Classical 88.1 FM, WDPR.

To make reservations, call Jill Bishop at 937-222-9377 or visit www.dpr.org!

A New England Style Clam Bake at The Dock

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thedockEnter this Enon restaurant, and you’ll be surrounded by an indoor waterfall pond, palm trees, saltwater aquarium and an array of Jimmy Buffet inspired trinkets.  This tropical paradise is just 20 minutes from downtown, so  head on out and enjoy their special clam bake weekend Friday, March 19th through Sun, March 21st.

Order this special menu and you’ll get a bucket filled with four large shrimp, one doen mussels, one half pound of snow crab legs, four middleneck clams, a link of andouille sausage, and corn on the cob.  Accompanied by a Dock salad, twice-baked potato and fresh baked bread, all for just $26.95  And if seafood’s not your thing, there are plenty of chicken and steak items to choose, as well.

web_thedockThe Dock (937) 864-5011
250 W. Main Street, Enon
Hours:  Tues- Thurs  4-9pm, Fri & Sat 4-10pm, Sun 4-8pm

Coco’s hosts Wine Tasting of Affordable Wines

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30-4-30-2010-201x300If you’ve ever walked into a wine store, looked at the selection, then picked a wine based on the label, you’re not alone.

Sure, you can read wine blogs, ask the clerk, but there’s nothing quite like tasting it.

Coco’s is hosting  another one of their fabulous 30 for 30 wine tastings- where you can find your preferred poison, along with appetizers and experts to help you choose the right wine at Coco’s or at Home.  The event will take place on Wed, March 24th.  Picking good wine should always be this much fun.

Space is limited, so make your reservation now by calling 228-2626 (coco) or online.   Just got the update, event starts about 6, however owner Karen Wick suggests getting there at 5:30pm!
The south side of the restaurant will have appetizers on either end, with lots of wine lined up in the middle!  Can’t wait, sounds great!

The Barnsider Rolls Back Prices to 1975

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barnsiderKnown for steaks, chops and seafood, this Dayton restaurant is celebrating their 35th anniversary with a classic throw back menu from Tues, March 9th through Sat, March 13th.

You’re invited to sip on classic cocktails from the 70’s, like the Harvey Wallbanger, Pink Lady, Side Car or even a Stinger.  You’ll select your dinner from their retro menu that starts with Escargot or Baked French Onion Soup, and then the real bargins begin with Filet Mignon for just $14.95, a New York Strip for $13.95 or go way back with Smoked Ham Steak with Pineapple Chunks for just $7.95.

For more chances at bargains, purchase raffle tickets for nightly drawings to win dinner for 6 months, gift certificates and more.

The Barnsider 937.277.1332
5202 N. Main Street, Dayton, OH

HOURS: Monday – Thursday: 5:00-9:30 PM • Friday: 5:00-10:00 PM
Saturday: 4:00-10:00 PM • Sunday: 9:00-8:00 PM

AleFeast – A Meca For Beer Lovers

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PHOTO_alefeast2

500 Beer Lovers at AleFeast 2009

Over 50 craft beers, paired with good eats from about a dozen eateries, sounds like a great recipe for the perfect Saturday afternoon.  At least Joe Waizman, founder of Dayton’s AleFeast, thinks so.  This will be the 2nd year for what  started as Winter Ale Fest.  The name change , according to Waizman, “was to better describe the event.”  Last year’s inaugural event was well attended and plans for this year have been refned to make the event even better.  The concept matches beer with food, so that you can experience the pairings and how food brings out the nuances in the beer, or vice versa.

Not a cheap event at $55 for advance purchae, $60 at the door, if this year turns out anything like last year, you’ll walk away more than satisfied you got your $’s worth! The event takes place upstairs and downstairs at Dayton Masonic Center, this Sat, March 6th from 1 – 4pm. Tickets can be purchased at Arrow Wine, Chappy’s, Dorothy Lane Markets, Thai 9, 5th Street Wine and Deli or online.

Breweries Participating:

d843d599-04fc-4db8-a609-56dec259c03cGoose Island, Great Lakes, Avery, Bell’s, Boston Beer Co., Brooklyn, Chimay Trappist, Bear Republic, Flying Dog, Founders, Franziskaner, New Holland, Troëgs, Dark Horse, Weyerbacher, Southern Tier, Lagunitas, Van Steenburge, Brewkettle, McAuslan, Redhook, Widmer, Mortgaat/Duvel,
Ommegang, Victory, Erdinger, Lindemans, Stone, Unibroue, Dogfish Head, Hoppin’ Frog, Thirsty Dog

On the Menu for AleFeast Dayton:

Chefs David Glynn and Mike Wilhelm: Jambalaya and seaweed salad with scallops

Bellyfire Catering: Italian sausage with caramelized peppers and onions.

Chappys Tap Room & Grille: Pulled pork sandwiches and homemade chips.

Culinary Company: Smoked beef brisket, Culinary Company Signature Cole Slaw, baked beans and cheesecake.

Dayton Nut Company: Fancy whole cashews.

Dorothy Lane Market: Chipotle chicken mac & cheese and an assortment of artisan cheeses.

Foremost Seafood: Blackened Tilapia fish tacos with roasted potatoes

Friesinger’s Fine Chocolates: Light and dark locally made gourmet chocolates.

Thai 9: Shrimp Blanket and Shrimp Salad

The Pub: Yankee Pot Roast

Bow Meow Brunch at Brio

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sicsaJoin The Society for the Improvement of Conditions for Stray Animals (SICSA) for Brunch at Brio on Sun, March 7th from 11am – 2pm at the annual Bow Meow.  Brio will be serving up delicious golden brown stuffed French toast, housemade fluffy mini pancakes with fresh fruits, eggs and grilled breakfast meats. A sampling of different flavored housemade creme brulees, muffins and mini desserts. Brio Chef’s selections of housemade bruschettas, grogonzola lanb chops and Chicken Chipotle Panini. Served up  fresh juices, sodas, coffee, tea and a cash bar.

Tickets are $25 each or or 2 for $40 and can be picked up at Brio or SICSA or your can RSVP to Debbie at 937-294-6505 extension 12

Rare Dead Guy Ale To Be Tapped at Chappy’s

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images-90Rogue Ales is an craft brewery in Oregon known for fun, full flavored beers.  The brewmaster at Rogue believes “variety is the spice of life,” so they brew over 60 different ales from all natural ingredients.  This special keg release part at Chappy’s Tap Room and Grille in Moraine on Wed, March 3rd at 6pm is for a very special Rogue Dead Guy Ale-in the style of a German Maibock, using Rogue’s proprietary Pacman ale yeast. Deep honey in color with a malty aroma and a rich hearty flavor.

From the Rogue site:

“In a collaboration of crafts, Rogue Brewmaster John Maier and Rogue Spirits Master Distiller John Couchot have joined forces to create a distinct, innovative series of brews called John John Ales. The series will take Rogue Ales legends and age them in Rogue Spirits barrels. A 3,100 gallon batch of John John Ale produces 1357 cases of beer. The first of the John John series is John John Dead Guy Ale, Rogue’s award winning Dead Guy Ale matured in Rogue’s award winning Dead Guy Whiskey barrels.”

Having never tried beer aged in a whiskey barrel I looked for advice from the net and here’s what I found out from my friend Michelle at Drink of the Week:

“Since Dead Guy Ale is brewed in the German Maibock-style–a lighter version of traditional bock–the beer flavor does not overpower the whiskey notes, they just go together like beans and rice. The whiskey is definitely present with its warm smoke, but the ale offers a nice brightness that makes this pairing very smooth and drinkable.”

I say let’s go check it out oursevles, so see you at Chappy’s!


Pancakes all over town Feb 28th

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docposter2010Day of Caring is an ongoing effort to feed the hungry and homeless in our community. Their main fundraising event is an annual Pancake Brunch. The Pancake Brunch, held on the last Sunday in each February, is in fact many brunches held at various locations around the tri-state area.

Established in 1991 by Janaki Venkayya, Day of Caring is a grass roots organization made up of volunteers committed to increasing personal awareness and involvement toward confronting the ever-increasing national plight of hunger and homelessness.

From the first pancake brunch with 12 locations, to the 34 sites participating this year, Day of Caring is continually growing. As in the past, churches, community organizations, and public foundations host, prepare, and serve the annual pancake brunch. The hope this year is to raise $30,000 for local emergency hunger and housing coalitions. Many new sites have been added. In addition to Montgomery County and the City of Dayton, Greene, Preble and Clark counties are also involved. Sites in Cincinnati and Richmond, Ind., are also participating with money from ticket sales going back to the county in which they were raised.

Venkayya said the “Day of Caring” committee is now focused on increasing volunteers, especially younger people. More than 1,000 volunteers help out. During the past 13 years, the project has received about $1 million of in-kind donations — from paper napkins and coffee to orange juice and plastic utensils.

In philosophy, Day of Caring is similar to Thanksgiving, where one day a year we come together as a nation to give thanks for our good fortune. Likewise, Day of Caring, through its ever increasing number of volunteers, sets aside one day – the last Sunday in February – where we, the community, can come together to help our less fortunate neighbors.

A variety of churches and service organizations host a Pancake Brunch and all proceeds from these Brunches benefit the local community’s Hunger and Housing Coalitions. Cost of the brunch is $6 for an adult, $4 for seniors and children. we

At the House of Bread, thanks to Merrill Lynch, a free breakfast will be served. A complete list of brunch sites and the times they will operate can be found at the Day of Caring web site. For more information, call (937) 320-1687.

Financial support comes from various businesses and individuals through either underwriting of a Brunch site’s expenses or in-kind donations.

2010 Underwriters

Soup For You!

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peacemuseum-1A Soup Supper to benefit the Dayton International Peace Museum and Dayton FoodBank will be held on Sat, Feb 27th starting at 7pm, hosted by Miami Valley Unitarian Universalist Fellowship. Guests will take home a beautiful handmade pottery bowl after enjoying soups (including vegetarian options. Tickets are $20 for adults and $10 for children, with advance purchase reequired.

Delicious Soups donated by:

* Cafe Monet
* C’est Tout Bistro
* Coco’s Bistro
* Flavors Restaurant
* The Meadowlark Restaurant
* One Lincoln Park
* Savona Ristorante
* Thai 9
* Boosalis Baking Company
* Rahn’s Artisan Breads
* Reeve’s Catering
* Sisters’ Catering
* Boston Stoker

For Tickets call: 937-227-3223 or 937-436-3628bowls-of-hope
Email: [email protected]
or [email protected]

Information at websites:
www.DaytonPeaceMuseum.org
www.MVUUF.org

Spinoza’s hosts Sierra Nevada Beer Dinner

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spinoza'sThis gourmet pizza parlor may be located in a mall, but don’t let that stop you from checking it out. Proprietor Glen Brailey is creating a suburban mecca for fans of California style pizza’s,  artisan salads, live music and craft beers.  With 120 seats, additional patio seating (eventually spring will be here and you’ll appreciate this), and an outside entrance so you don’t have to go into the mall, it’s the kinda place that could easily become a great date destination. Checkout the upcoming live music schedule.

ddn061209godineSpinoza’s next beer dinner is scheduled for Tuesday, February 23, 2010 at 7:00 pm. Beer expert Lee Hill from Sierra Nevada Brewery (Chico, California) will be on hand to talk about craft brewing and the unique Sierra Nevada beers featured that evening. This is a reservation-only event. Their first beer dinner last month sold out quickly so reserve early if you want to go! Call 937-426-7799 or email reservations. Cost is $24.95 per person plus tax & gratuity. Four-course dinner and six (6) different Sierra Nevada beers are included. Vegetarian options will be available.

Follow this link to REGISTER ON LINE

MENU:
Welcome Beer
Sierra Nevada Kellerweis Hefeweizen
Served with fresh, house-made Soft Pretzel and
Mustard/Garlic Aioli Dip

Appetizer
Sierra Nevada Pale Ale (draft)
Cheddar Cheese & Pale Ale Soup with Romano Croutons

Salad
Sierra Nevada Glissade (draft)
Organic, locally grown Arugula Lettuce, Cluster Tomatoes, Toasted Nevada Pine Nuts, and Parmesan/Asiago Shavings

Intermezzo
25th Year Bigfoot Barleywine Ale

Entreé
Sierra Nevada Torpedo IPA
Spinoza’s Hearth-baked Italian Meat & Cheese or Roasted Veggie Stromboli with Creamy Italian Gorgonzola Sauce

Dessert
Sierra Nevada Porter
Italian Tiramisu Parfait

Spinoza’s is located  at the corner of North Fairfield Rd and Pentagon Parkway- at The Mall at Fairfield Commons.  Head to entrance B near Sears.

Hours Of Operation:
Mon – Thurs: 11:30 am – 9 pm
Fri – Sat: 11:30 am – 10 pm
Sun: Noon – 7 pm


The Masterpiece Ball- An Evening With The Great Chefs

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MasterpieceBallIt so seems like the name of a special you’d see on the Food Network, doesn’t it? While it certainly could be, it’s also something you can attend right here in Dayton!  The exquisite five course dinner, with each course prepared by one of the Miami Valley’s most celebrated chefs and  complemented with sommelier-selected wines, will happen Sat, March 13th in the historic Dayton Masonic Center.  Just recently opened to the general public, the two story grand dining room is itself an architectural masterpiece.  The chefs for the evening will be:

750_Chefs-crop_small♦ Chef Keith Taylor of Savona
♦ Chef Dominique Fortin of C’est Tout
♦ Chef David Glynn of the Wright-Patterson Club
♦ Chef Anne Kearney of Rue Dumaine
♦ Chef Jared Whalen of L’Auberge

The inspiration for The Masterpiece Ball is due in large measure to Chef Dieter Krug, who passed away this past fall.
Dieter, who left Germany in 1953, worked in hotels in Rome and Madrid before moving to the U.S. in 1956. Chef Krug worked for the Comisar family at The Maisonette in Cincinnati and the King Cole in Dayton before co-founding L’Aubere.  A mentor to many working chef’s today, his guidance during the creation of this event is being honored with  the menu for the ball.

Following dinner, guests can dance to the incomparable Marygolds show band, play a hand of blackjack in The Balcony Casino, or head to Après, our “cigars under the stars” venue featuring an extensive selection of single malt scotches, liqueurs and fine cigars.

Dayton Operan Guild Event Co-Chair, Katie Mitakides was so enthusiastic in explaining, “this isn’t some stuffy old ball -it’s an amazing party with spectacular food and lots of fun. We’ve even got a special price for first time attenedee’s and those under 40.”  Patron tickets start at $175/person and the discount for newbies is indeed significant- $50/person.  Click or more info or to reserve tickets.

Proceeds from the event help fund high school and college vocal competitions sponsored by the Guild.

A series of preview Happy Hour parties have been planned to show off the menu inspirations called Tempting Tastes. Tease your appetite by sampling the fabulous food prepared by our esteemed chefs at preview parties.

Join us at one or all of the remaining tastes from 5 to 7 p.m.

*Rue Domaine, Thursday, February 11

*L’Auberge, Tuesday, February 23

*C’est Tout, Monday, March 1

Cost is $15 per person in advance or $20 at the door. A cash bar is available.

Click here to make a reservation online. You can also contact Kimberly Robinson for more information or to make a reservation at [email protected] or on 937/294-6742.