It 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:
♦ 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.
A graduate of the prestigious 
Do not be afraid to relax and have fun with a recipe. Use it like a TRIP TIC from Triple A – experiment, try new things, eat what you like and don’t be afraid of ingredients and terminology….I say a recipe is like a road map….It’s fun to take a side trip and go some place off the beaten path. Same with a recipe – substitute ingredients, add your own flair and twists…..I think this is what makes cooking so much fun!
dream to become a Chef some day and I feel blessed to have achieved that dream. This life has given me much, taken away a lot, and taught me some tough lessons. I have been successful despite myself, and lost everything because of myself. I learned how to cook in the “Old School” tradition, got to go to the greatest culinary school – The CIA, and was blessed to have met many people who were giving and nurturing. This industry will reward hard work and perseverance, but you have to love it and hate it because you love it. You can’t be halfway in this industry. It consumes you and you become it. The industry shapes your entire life, affects your personal relationships and challenges one with its many rewards and devastating temptations….I never imagined achieving the things I have in this life, or failing like I have as well. Yet, I was able to recreate myself, try to mend some broken fences and become a better person because of everything. I have tried to give back and have many former employees who have gone on to successful careers in this industry. One secret many people don’t know is that I was blessed with three great kids – all boys – who love to cook, eat and are interested in the industry.(I owe their Mother more than I can ever repay for she has always been tasked with the burden of raising them as I worked and worked and worked….) I have tried to thwart that interest at every level. I don’t want my kids to sacrifice what I have. I want them to enjoy their lives and use cooking and dining out as great ways to relax and socialize. I am a Chef and I am proud of that and can’t imagine doing anything else in this life, but I do not wish this life on my children.
Tis the season to celebrate and for centuries there has been a link between special occasions and the tiny bubbles of Champagne. Perhaps its the effervescence that makes us feel giddy, maybe it’s the clink of glasses as we make holiday toasts, but why question, why not just enjoy! Here are a few events around town that seem to agree:
Located in the heard of the Oregon District, Loretta Puncer’s 
As of 11:30am Monday, Beavercreek residents can now stand in line to enjoy these much talked about burgers. The concept is kept very simple, with a menu that offers burgers, kosher hot dogs and fries. It’s a quick serve kind of place, you enter the line, order your food, get your own beverage and they call your number when your order is ready.