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Dayton Dining

Pancakes all over town Feb 28th

February 25, 2010 By Lisa Grigsby Leave a Comment

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

Filed Under: Dayton Dining

Soup For You!

February 23, 2010 By Lisa Grigsby Leave a Comment

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

Filed Under: Dayton Dining

Spinoza’s hosts Sierra Nevada Beer Dinner

February 10, 2010 By Lisa Grigsby 1 Comment

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


Filed Under: Dayton On Tap

The Masterpiece Ball- An Evening With The Great Chefs

February 9, 2010 By Lisa Grigsby 2 Comments

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.

Filed Under: Dayton Dining

Savor Your Sunday: Brunch For The Arts!

February 6, 2010 By Lisa Grigsby Leave a Comment

CocosStivers_Postcard20101-194x300-1It’s brunch, it’s art, it’s the art of brunch and what a way to savor a Sunday in February!

Coco’s Bistro will again give up their Sunday’s off in the month of February to partnering with Stivers School for the Arts to present a brunch fundraiser with proceeds going to the Seedling Foundation, which helps fund adjunct teachers and other needs not covered by the school’s budget.  Last year’s events were so successful they will be be doing two seatings this year. The first at 10am and a second one at noon.

Each week will feature Stivers students performing:

Feb. 7: Jazz Trio

Feb. 14: String Ensemble

Feb. 21: Chamber Choir

Feb. 28: Concert Pianists.

The cost is $30 per person of which $15 is tax-deductible. Reservations are highly suggested and you can even make a prepaid reservation online.  Coco’s is located at 515 Wayne Avenue in the Oregon District.

Filed Under: Dayton Dining Tagged With: Coco's Bistro, Seedling Fund, Stivers

Winans Wine Tasting featuring ChocoVine

February 3, 2010 By Lisa Grigsby Leave a Comment

14If you haven’t experienced the hottest wine craze to sweep through the Miami Valley this winter, Winans Fine Chocolates & Coffee is featuring the Dutch red wine that evokes a memory of a childhood Yoohoo drink. According to the ChocoVine website it’s “a fine French Cabernet subtly combined with a rich dark Chocolate from Holland, paired together to create a decadent, silky smooth drink, which can be served by itself on the rocks or as the main ingredient to an array of sinful cocktails.”

Judge for yourself this Thursday, Friday or Saturday, Feb 5 – 7, as Winans presents their pre-Valentines wine tastings between 6-10pm each night. Their tastings traditionally feature 2 reds, 2 whites and a specialty wine and it’s $3/taste, $6/glass or try all 5 wines for $12. House wines are always available by the glass, or chose a bottle from the shelf, over 50 to choose from! Oh and the best part about Winans Tastings- the chocolate fountain will be running and you can dip strawberries, marshmallows, pretzels and graham crackers as part of the cost of your tasting! And that’s pretty cool for a Chocoholic like me!

This week’s features are:

RED WINES
Turn Me Red – Zweigelt Cab Blend – Austria
Turn Me Sweet – Sweet Tempranillo – Spain

WHITE WINES
Hayman Hill – Interchange – California
Bonterra – Certified 100% Organic Sauvignon Blanc – California

DESERT WINE
Chocovine, Chocolate Cab, France-Holland

Winans is located in the new village in front of Dayton Mall, next to Rusty Bucket.

Filed Under: Wine

Historical Tea Party at Patterson Homestead

February 1, 2010 By Lisa Grigsby Leave a Comment

images-72You’ll be transported back to the 1860’s for an afternoon tea  to celebrate a Victorian Era Valentine’s Day.  Guests will create an old fashioned Valentine to take with you. Enjoy hot tea, a variety of breads, tea sandwiches and desserts inside the Patterson Homestead while being served by interpreters in 19th century costume.

The tea is Sunday, Feb 7th from 2-4pm.  Cost of the tea is $18.00 per Dayton History member and $20.00 per non-member. Space is limited and prepaid reservations are required. For additional information or to make reservations, please contact the Patterson Homestead at (937) 222-9724, or visit daytonhistory.org.

Filed Under: Dayton Dining Tagged With: Patterson Homestead, tea

Find Out How Great Wine is Made While You Drink!

January 27, 2010 By Lisa Grigsby Leave a Comment

hp_Rotation_AD2Casually stroll through the Boonshoft Museum and learn about wine, compare and contrast wines aged in stainless steel and wood, investigate maritime influences on wine making, explore how geology and soil affect vineyards, and discover interesting scientific principles of grape growing, wine making, tasting, selecting and serving.

Sample specially-selected wines while you listen to experts from E&J Gallo Winery, Heidelberg Distributing, Arrow Wine, Bella Vino, The Little Store and The Wine Gallery and Café, then help yourself to your favorites at the full, open bars.

Enjoy heavy hors d’oeuvres, presentations by industry experts, live music, Laser Shows, Science On a Sphere ® and unforgettable Museum activities.

All proceeds benefit the Boonshoft Museum of Discovery’s STEM programs. Tickets are $75/person, all inclusive. VIP tickets are $100/person, and offer additional wine selections from rare and exclusive vineyards

For more information, please call 937–275–7431, ext. 136. You must be 21 to attend this event.

On-line reservations will be accepted through Friday, January 29 at 5:00 p.m. After that time, please call 937–275–7431 ext 120 to make your reservation using Visa or MasterCard. Live Responsibly.

To purchase tickets please click here

Filed Under: Wine

10 ?’s with Chef Jenn DiSanto

January 20, 2010 By Lisa Grigsby 1 Comment

6Sometimes you just get a feeling about people.  When I emailed Chef DiSanto to set up this interview she was in Atlanta, visiting with her ill father, yet took the time to send me a rather amusing email about how we could do the interview as she was driving home in the car with her little ones, but that it might be better to wait.  No problem, so we set it up at her Centerville kitchen and she asked me what my favorite foods were.  Of course anyone who knows me can answer this- CHOCOLATE!

I arrived on a snowy morning to her office at The Easy Way Out and Chef greeted me graciously and we headed back to her kitchen, which was spotless and well organized.   We made the usual getting to know you chit chat and in no time at all I was charmed.  And then she went to the cooler to pull out a batter she’d made so it could cook while we talked.  A molten chocolate lava cake-woo hoo-she knows how to please! Of course, as we got to question 2 and her dread of baking I felt pretty guilty- she’d done what she hated most, just to make a good impression on me!

A classically trained chef, she ran her own catering business in Connecticut, then moved to Europe and then came to Dayton about 3 years ago (you can read her official bio here).  She’s a guerrilla marketer, who started her current business by talking to total strangers about her passion and skill for making good food.  And having spent just a couple hours with her, it’s easy to see why she’s making such a big impression on folks, in such a short time in the region.

As we went through the questions over a spread of bleu cheese stuffed figs with balsamic vinaigrette, marinated mushrooms, shortbread cookies and chips with her own special salsa (which by the way was so flavorful and she’ll soon be selling it commercially),  it was so easy to feel Chef Jenn’s passion for food and cooking.  Right in the middle of a question, she’d sit in anticipation as I bit into a taste and wait and watch for my reaction.  She genuinely wanted me to get as much pleasure out of eating the food as she gets from cooking it. And I did!

She told me the story of how she ended up teaching at Dorothy Lane Market School of Cooking– she was ordering fish at the seafood counter, and as a true gourmet cook, wanted it whole- head and all.  A gentleman walked by, heard her talking and asked if she was a chef.  I have to believe he too was blown away by her enthusiasm for great, fresh ingredients because he turned out to be a DLM big wig and just a couple short weeks later she was teaching her first class.  Now she teaches 5 or 6 a month, and be warned, they sell out quickly. She teaches, caters events, prepares gourmet meals for you to purchase  and eventually, when her children are older, she’ll have a full service shop where you can pick out all your ingredients and she’ll whip them into a fabulous, mouth watering menu.

We laughed and talked so much, I felt guilty for taking up so much of her time.  But not so guilty I didn’t enjoy my chocolate cake!  Hope you get the warm feeling I got meeting Chef Jenn when you read this:

What is your favorite ingredient to cook with?
There are so many I love! Saffron, truffles, fresh morels, tomatoes, olives, smoked paprika, really, really good olive oil…so many more I love, but I’ll stop here. Oh, and fresh herbs!

What ingredient do you dread?
I don’t really dread an ingredient, so much but I don’t enjoy precise baking with complicated recipes. I will do it when I have to but I don’t love it. I do however love baking when it comes to breads and foccacias as they give you a little more freedom.

Chef Jenn plating up the bluecheese figs with balsamic vinagrette she made me.

Chef Jenn plating up some of the goodies she made for me during our interview.

What’s your favorite dish to make?
So many tapas dishes I could not begin to mention them all-it’s my favorite type of meal to cook and my favorite way to eat…small tastes of big flavors. If I had to pick a bigger dish I would say paella because it really is an art to me or osso bucco because I just love braised dishes. Braising is really all about creating a relationship with food. You combine flavors, it’s a slow cooking method that tenderizes the meat and it simmers and the smells flirt with you, building you up for the big taste finish.

What’s your favorite pig out food?
Is wine a food? Ok, I guess I would have to say pizza or really good chewy bread with great quality herb butter…and wines of course. I’m really into Spanish wines lately- I like really hearty full bodies reds with lots of tannins.
I’m not a wine snob I just like good wine!

What restaurant, other than your own do you like to dine at in the Miami Valley?
I love Meadowlark, Rue Dumaine, The Winds, El Meson to name a few. Oh yeah and Amelia’s Bistro in Bellbrook and Pasha Grille at The Greene.

What’s your best advice for home chefs?
Don’t get so caught up in a recipe-it is merely a guideline-at least in cooking! Relax, have fun and try new things. Also, always start with the best ingredients to end with a great dish. Also if you are making yourself crazy trying to impress a dinner guest, they they may not really be a friend…

If you could invite any 4 guests to a dinner party who would they be and why?
As you can see there is a theme here…I can’t limit my answers…
First would be my husband, Jim, 4 year old daughter Eva and 2 year old son Max…but my kids wouldn’t be picky eaters at this dinner party. I would also always love to have dinner with my mother and father and six sisters anytime-great food was always a way of life for us growing up. I would also love to have dinner with Julia Child, but what chef wouldn’t? I would also love to have dinner with Shirley O. Corriher (author and food scientist)- oh the stories she has and the knowledge she has is amazing to me. Plus she is so funny and down to earth.

Who do you look up to in the industry and why?
Again…so many and I truly believe that you can learn from anyone and everyone.  But here are a few:
Alice Waters for how she pioneered the importance of locally grown fresh food
Julia Child-again what chef- especially female chef-doesn’t look up to her?
Jose Andres who master the art of tapas beautifully everyday
and locally Chef Wiley form Meadowlark for running a great restaurant with great food and just being a great person.  Chef Anne Kearney from Rue Dumaine for being so incredibly talented, passionate and gracious all at the same time. Chef Carrie Walters the corporate chef at DLM for being so passionate about food and bringing it to life so beautifully in a more challenging type of food service-dishes that are not made to order.. Also any of the gang at DLM-The Mayne family (who own Dorothy Lane Market) is so passionate about food and this translates so beautifully through all of their employees to the customers- I love to shop there!

7427_128734303070_772803070_2448860_4798773_n

Chef Jenn, Eva and Max

What do you do in the Miami Valley on a day off?
Spend time with my family. We absolutely love all the free parks in the Miami Valley. It’s one of the things that really made us love Dayton. After being in Europe where you pay for everything, even to pee, it’s amazing the abundance of open green space. We love to spend a day in Yellow Springs and at Young’s Jersey Dairy. The Boonshoft Museum has also been a wonderful place to explore with my kids.

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

We all have a kitchen disaster story but I am pretty good about recovering, picking myself back up and laughing it off.  There was the time I catered for surprise birthday party for a client.  He said there would be about 50 people so we planned the menu to do tapas and then paella for the main meal.  Then a few days before the party, he called and said everyone was so exited about the concept of the party they all decided to rsvp so now the count was up to well over 100.  Ok-no problem, you have to be flexible in catering.  This was to be set outside but I only had an our after he got his wife out of the house to set up…the bar, the tables, the buffet tables for the tapas and burners foteh 5 large paella pans that I would be using.  He didn’t want to have a tent because his wife would obviously figure out something was happening.  Mission accomplished on time and the client was thrilled, but as I was cooking paella out of nowhere it started to rain.  One of my assistants very politely asked if we should postpone or move into the garage, but I was forming the perfect crust on the paella, so we held umbrellas over the paella to keep it protected, while I got completely soaked in my chef whites.  Just as the paella was ready, the rain stopped the guests came back outside and enjoyed the meal.  The guest had a blast, thoroughly enjoyed the party and I had a great laugh!

And of course as I left Chef Jenn’s kitchen that snowy day, she chased me out to the car with one more chocolate dessert for later.  And that reinforced that first feeling I had about her- this lady knows how to charm anyone, and she’s real!


Filed Under: Ten Questions, The Featured Articles

Wine Gallery Opens at New Location!

January 20, 2010 By Lisa Grigsby 3 Comments

winegallerywallTonight at 5pm you’re invited to toast the new location of the popular wine bar.   Formerly in the Cannery on Third Street, it’s move to the corners of Main & Monument, at the south end of the Main Street Bridge,  allow for more room inside, a bigger and more complete kitchen and perhaps the ability to grow into a 2nd floor as well.  But let’s now get ahead of ourselves!  There’s a PMI parking lot one block away (Wine Gallery is trying to work a deal for discounted evening parking- but no word yet) and there is plenty of surface parking around.  Remember after 6pm you don’t have to feed the meters!

For now, just check out the new place, complete with riverfront views.  As part of the grand opening celebration there will be about 30 wines and 6 beers available for tasting for a fee, accompanied by a complimentary buffet.

Just imagine- how nice this location will be for after theater shows at the Victoria, The Loft and the Schuster- why Dayton might just have a downtown scene after all!

Wine Gallery is open Tuesday through Thursday 2 pm to 10 pm, Friday 11 am to 1 am, and Saturday 10 am to 1 am.   For more information, call (937) 224-9463.  Actual address is 5 West Monument, Dayton OH 45402.

Filed Under: Wine

Re-Charge Your Eco Spirit With Green Drinks!

January 14, 2010 By Lisa Grigsby Leave a Comment

greendrinkDid you resolve to be “greener” this year?  Join Green Drinks to cocktail, meet and network with like-minded individuals who share your interest in building a sustainable society and planet. On Wed, Jan 27th from 6-8pm Green Drinks will take over the lounge area at Franco’s Ristorante Italiano at 824 E. Fifth Street.

January’s Green Drinks is generously sponsored by Energy Optimizers USA and Wat-Kem Mechancial. FREE APPETIZERS!  CASH BAR.

Dayton Green Drinks is a casual social event where emerging and established community leaders network and link ideas to create a concentrated effort of positive change for our region.

They have a lively mixture of people from academia, agriculture, government, non-profits and business. Come along and you’ll be made welcome. Just say, “are you green?” and they’ll look after you and introduce you to whoever is there. It’s a great way of catching up with people you know and also for making new contacts. Everyone invites someone else along, so there is always a different crowd, making Green Drinks an organic, self-organizing network.
Attendess have found employment, made friends, developed new ideas, done deals and had moments of serendipity. It’s a force for the good and we’d like to help it spread so bring a friend along!

According to Wikipedia  Green Drinks is an informal networking event where environmentally minded people meet over drinks. Started in London in 1989, by Edwin Datschefski, Paul Scott and friends, it has spread to 51 cities in the United Kingdom, 223 in the U.S. and many more in Canada, Germany, Poland, Sweden, the Netherlands, Japan, New Zealand, Australia, Chile, Puerto Rico and Lebanon. As of May 2009, there are over 525 Green Drink Chapters worldwide.  As of 15 February 2007, Melbourne, Australia holds the record for the world’s biggest Green Drinks. Over 1700 people attended an event held on the first evening of the city’s 2008 Sustainable Living Festival.

Filed Under: Dayton Dining

Let it Breathe- Dayton’s Wine Opener

January 12, 2010 By Lisa Grigsby Leave a Comment

09wineopener-2The Cystic Fibrosis Foundation hosts the“Let it Breathe” event at the eclectic Taj Ma Garaj this Saturday night. You can savor wines from around the globe with the appropriate gourmet pairings. Upgrade your wine tasting experience by attending the VIP Wine Connoisseur’s Reception and have the opportunity to enjoy exclusive specialty wines coupled with the perfect food to make your palette sing!

The evening is completed by live jazz entertainment by Rick Evans and the Masters of Jazz and live and silent auction. Don’t miss the opportunity to bid on many “hard to find” wines from all over the world.

Just look at the leadership on this event: Chairs Dave & Jen Sauer (co-owners of Bella VIno Wine Markey), Honorary Chair Chris Cavender (chef & owner of Cuvee) and Patty Vendt (the keeper of the wine list serve you see DDN’s Mark Fisher allude to each Friday in his Tasting column). That should assure you that your donation to this charity event will be just a token towards the wine you will experience if you attend.

Event Details:

7:00-8:00 p.m.
VIP Wine Connoisseur Reception
$100 Per Person VIP Connoisseur’s Ticket

8:00-10:30 p.m.
Wine Tasting
$55.00 Per Person Wine Tasting Ticket

Register no later than Thursday, January 14, 2010

For more information, please contact the CFF Dayton Chapter office at (937) 298-6906 or email

Filed Under: Wine

DLM Cooking Class Registration opens Wed, Jan 13

January 12, 2010 By Lisa Grigsby Leave a Comment

dlmFor some folks the rush to register for classes is just like being back in college, plotting out your schedule, hoping you’ll get in to the class you want before it sells out!  Pretty amazing that a grocery store’s cooking classes can evoke that can of excitement, but Dorothy Lane Market’s School of Cooking is indeed a unique place.  Offering over 60 classes for the winter/spring session,  including hands on classes with an average class size of 12 and demonstration classes for up to 30 at at time, DLM’s classses sell out more often than not. The classes range from basic knife skills to couple’s classes that pair food and wine.

According to Sandy Martz, the Director of the Cooking School, students bond with certain instructors and will over time take all the classes he/she offers.  Sandy works diligently at recruiting Chefs, cookbook authors and Foodies from all over the country to continuously offer different courses throughout the year.  In the summer, the focus is on children’s cooking camps.

DLM Corporate Chef Carrie Walters holds the distinction for the class that sells out the quickest and that’s the Girls’s Night Out.  So this term- they are offering two, one in Feb and one in May, but you better sign up quickly if you want to experience the fun!

Bon Appetit (imagine this being said in your best Julia Child impression)!

Filed Under: Dayton Dining

Dayton Ballet Barre Crawl

January 7, 2010 By Lisa Grigsby Leave a Comment

barrecrawlDrinking for a cause, it’s a great excuse to have a fun night out in the Oregon District to benefit the Dayton Ballet!  This Sat night, Jan 9th folks are encouraged to join the Associate Board for a progressive party with drink specials, fabulous prizes and lots of fun.  To join the fun, purchase your pass to the Ballet Barre Crawl by contacting Todd at 287-1773 or email him.

Here’s the line up for the night:

6-8pm  Boulevard Haus Join us in the private room for…$1 off beer, $2 off martini’s, $4 special very berry tini

8-9 pm Oregon Express – $12 buckeets of 5 Bud or Bud Lights, $3.25 craft beer specials, $5 La Lacolada, $3 special ballet slipper drink
9-10:30pmThe Trolley Stop -$2 betsy-bourbon & seven, $2 beer specials, $3 special tutu
10:30-12:00amDublin Pub – $10 buckets of 5 bud, budlight or miller light, $3 nutcracker shots  pluse 20% off food coupons for all participants, live music by Nick Mitchell

12-2am Newcom’s Tavern $1 PBR drafts , $2bud lights
AND…The Crowne Plaza is offering rooms for $69 for the night

The Dayton Ballet Associate Board, affiliated with the Dayton Ballet and the Dayton Ballet Association Board of Trustees, is responsible for increasing interest and awareness of the Dayton Ballet and involvement in the Dayton Ballet Barre. The Associate Board facilitates the Barre’s budget, planning, and marketing for events and activities organized to support the Dayton Ballet. The Dayton Ballet Associate Board specializes in reaching out to dynamic,
interested people looking to get involved with arts and culture. Members of the Associate
Board gain an introduction to the Dayton Ballet and the competencies required of being on an arts or community board. They are invited to private events and receive over 50% off premium tickets to the Dayton Ballet’s Saturday night performances.  For more info on the Barre you can contact Bryan Michel at 902-3261 or email him.

Filed Under: Dayton Dining

10 ?’s with Executive Chef David Glynn

December 28, 2009 By Lisa Grigsby 2 Comments

photo_103A graduate of the prestigious Culinary Institute of America, David was the proprietor/executive chef of several restaurants about town, including the  Peasant Stock Restaurant, BR Scotese’s in Beavercreek before leaving for Chicago to take over as  kitchen manager at the legendary Italian Steakhouse, Harry Caray’s, and the Executive Chef at Neiman Marcus.  He returned to Dayton and is currently the Executive Chef at the Wright Patt Officers’ Club.  Don’t worry, if you aren’t on base you’ll still be able to enjoy Glynn’s talents, as he’s often in demand on the charity chef circuit, whether it’s serving up seafood at AleFest or becoming part of the team for the upcoming Masterpiece Ball to benefit the Opera.

What is your favorite ingredient to cook with?
Garlic

What ingredient do you dread?
Liver

What’s your favorite dish to make?
Anything Italian! I love seafood too!

What’s your favorite pig out food?
Grater’s Ice Cream – Mocha Chocolate Chunk

What restaurant, other than your own do you like to dine at in the Miami Valley?
I try to support local places – Really like Meadowlark, The Winds, Jay’s, C’est Tout….I like Oakwood Club and Pine Club – My Boys LOVE good steaks!

What’s your best advice for home chefs?
chefglynnDo 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!

If you could invite any 4 guests to a dinner party who would they be and why?
It would be my four Grandparents – They really shaped my life with the sacrifices they made to be here in this country, their work ethic and devotion to family and they all died when I was too young to
really appreciate them. I actually never met my Mother’s Mom who died while she was young…. I want to hear their stories, enjoy those times I remember as a kid around the table arguing about everything and nothing. They were great people who left a legacy by the simple ways they lived their lives during very turbulent and challenging times. They emigrated to this country while all young and forged something from nothing through their efforts. It is a lesson and a generation who’s messages have been lost….My whole love of food, cooking and my personality come from my Italian Grandfather and my Mother….(I think my greatest blessing in this life was being born to my Mother and Father- they have supported me and loved me and given me everything they had and then some…)

Who do you look up to in the industry and why?
In Dayton, as a kid growing up, we all respected and admired Dieter Krug. He was the Culinary Godfather so to speak from a kitchen standpoint…..I have always respected David Hume (of the Pine Club) for his devotion to his systems, his business practices. I loved Joe Kiss of Old Hickory for his generosity and his open book views on the industry – He had no secrets and shared with anyone who wanted to learn. I loved Jay Haverstick like a second father – he taught me more about working one’s operation and his political outlooks and how legislation affected our industry. It was Jay who taught me how to focus on the details. He was a great mentor who loved every aspect of this business and he is very missed. I was also befriended by a very good man – Joe Tikos who was one of my early employers. He gave me the confidence and enough leash to learn, grow and develop. He was a great success story in his own right and he had a great practical attitude towards cooking, the industry and he is the one who told me it really doesn’t matter how great a Chef I might become if I never learn business and how to manage people. He is still a very close friend and I really owe a lot to him!

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

Share a kitchen disaster, lucky break or other interesting story:
I have been working in kitchens since I was fourteen – Thirty-two years now! It was my childhood glynn@alefestdream 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.

Filed Under: Ten Questions Tagged With: 10 ?'s, David Glynn, Masterpiece Ball

Support a local business and visit The Candle Source

December 20, 2009 By Dayton Most Metro 3 Comments

8-oztrio

8 oz. jars

I’ve discovered the perfect holiday gift: scented candles. But not just any scented candles. I’m talking about homemade scented candles from The Candle Source. If you’ve grown accustomed to the bland “big-box” retail variety candles, then getting ready to have your nose kicked in by a plethora of sweet-smelling, deliciously fresh fragrances.

The Candle Source is a family-owned business located in West Carrollton. They take pride in using only the highest quality ingredients. The wicks are smoke-free, burning slowly and cleanly. The wax is pure soy, with no additives. An assortment of containers are available in varying sizes and shapes. Fragrances are properly measured and blended to create even savor throughout the candle’s lifetime. All of these factors coalesce to create a fantastic, bright, long-lasting candle with clean, crisp and strong aromas.

Prepare for olfactory overload from a virtual cornacopia of scents*:

Tartsdoz
Scented Tarts – 1 Dozen
  • Apple Butter
  • Baby Powder
  • Banana Split
  • Black Rasberry & Vanilla
  • Butt Naked
  • Blueberry
  • Butter Cream
  • Candy Corn
  • Chocolate Chip Cookies
  • Cotton
  • Downy
  • Grandma’s Kitchen
  • Lilac
  • Mandarian Coconut
  • Orange Dreamsicle
  • Punpkin & Vanilla
  • Smores
  • Sweet Potato Pie
  • Vanilla Crunch

*Click here for a complete catalogue of scents and descriptions.

Trust me when I say, there’s something for everyone. Baked Apple Pie, Coffee Cake & Spice, and Grammy’s Zucchini Bread are perfect scents for the kitchen. Lavender Sage, Butterfly Meadows, and Clothes Line are suitable scents for bedrooms and bathrooms. Blue Christmas, Brandied Fruit and Holidazzle add a sweet smell to living rooms for the holidays. Strawberry & Champagne, Warm Vanilla Sugar and Creme Brulee help set the mood for a romantic evening.

The Candle Source offers most of these scents in body lotions, sprays and oils, as well. Treat everyone on your list to a sweet treat. Treat yourself! Head over to the site or the store and pick out something nice.

Tell’em Dayton Most Metro sent ya!

The Candle Source

912-B Water Tower Lane, West Carrollton, Ohio  45449

Phone: (937) 298-1723

Filed Under: Dayton Dining Tagged With: Candles, Gifts, local

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