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Dayton Dining

Melting Pot Golden Anniversary 4 – Course Dinner

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Melting Pot, the world’s premier fondue restaurant, is celebrating its 50th anniversary with the launch of an exclusive Golden Anniversary 4-Course dining experience, available for 50 days from Sept. 22 through Nov. 10 at all locations.

The four-course anniversary experience features the Grand Reserve Cheese Fondue, featuring a limited-edition, Alpine-style blend of award-winning Roth Grand Cru Reserve, followed by guests’ choice of fresh salad and any entree from the dinner menu prepared in their preferred fondue cooking style.

Melting Pot's Golden Anniversary Four-Course Menu
Melting Pot’s Golden Anniversary Four-Course Menu

The meal concludes with the signature 24K Chocolate Fondue, a smooth milk chocolate fondue made with Cacao-Trace certified cocoa, cookie-butter caramel and toasted marshmallow, elevated with gilded pecans and finished with a liquid gold flambe.

“Celebrating 50 years of The Perfect Night Out® represents more than just a milestone. It’s a testament to Melting Pot’s unwavering dedication to creating extraordinary dining experiences that have brought families, couples and friends together for five decades,” said Melting Pot CEO John Crawford. “This Golden Anniversary embodies everything we’ve mastered about the interactive art of fondue, creating timeless traditions and being a cherished part of life’s celebrations for generations.”

Guests can complement their golden night out by pairing the limited-time menu with specialty cocktails crafted exclusively for the 50th anniversary celebration:

  • The Midas Martini — A smooth blend of vanilla vodka and fresh tropical elixirs, topped with a splash of prosecco and edible gold dust
  • Golden Hour Cocktail — Golden reposado tequila, pineapple, sparkling ginger beer and a golden-salt rim

Since opening its doors in 1975, Melting Pot has pioneered the art of fondue dining in America, bringing people together around bubbling pots of melted cheese and rich chocolate fondues. The Golden Anniversary 4-Course experience honors this legacy with premium ingredients and a luxurious golden-themed presentation that transforms any occasion into a memorable gathering.

Mon – Thurs 4-9pm
Fri 4-10pm
Sat noon – 10pm
Sun noon – 9pm

Orin Swift Wine Dinner at J. Alexanders

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J. Alexander’s is partnering with Orin Swift Wine for exclusive wine and dine experience. Guests are invited to join the restaurant for an evening of fine wines paired with a four course signature cuisine and welcome cocktail featuring Horse Soldier Straight Bourbon Whiskey.

10?’s with Chef Jacob Rodibaugh

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Chef Jacob Rodibaugh is the Executive Chef at Bistecca, a Tuscan-style steakhouse in Dayton’s Hotel Ardent. He has more than 25 years of experience leading kitchens and teams to culinary excellence. His notable roles as Executive Chef for Hyde Park Prime Steakhouse and Longboat Key Club solidified his reputation as a master in fine dining, and his time spent consulting for Excellence in Restaurants LLC refined his leadership skills. Now, Chef Jacob brings his wealth of knowledge, creative flair, and dedication to fresh, flavorful cuisine to the Midwest. He is excited to showcase his passion for cooking and inspire the culinary scene in the heart of Dayton.

Raised with a deep connection to the land, Chef Jacob has always been passionate about cooking with fresh, locally sourced ingredients. He integrates this love for quality produce into his professional kitchens and personal life, sharing it with his close-knit family. Chef Jacob graduated with honors from the prestigious Indiana University of Pennsylvania Academy of Culinary Arts.

Crustymcg, Chef and his sous chef, a student in Sinclair’s culinary program.

Most recently he was voted the People’s Choice Winner at Miami Valley Meals DICED event.

Chef Jacob took some time out of the kitchen to answer our Chef’s 10?’s:

What is your favorite ingredient to cook with?

 Thyme-this herb can be bold and go with red meat or be subtle and used in fresh fish or seafood

What ingredient do you dread?

Usually it is any hot chilis, it doesn’t matter how you prepare for these, your hands/fingers always burn.

What’s your favorite dish to make?

 I would have to say anything wild game

What’s your favorite pig out food?

 Wings, something about this simple/comfort food that I just love.

What restaurant, other than your own do you like to dine at in the Miami Valley?

Honestly, my family and I do not eat out.  My wife always says, “that’s why I married a chef, so we do not have to go out and eat, he brings the restaurant home!” 

What’s your best advice for home chefs?

Chef’s delicious potato rosti topped with a blackberry glazed sausage polpette (meatball) and okra-corn relish. Photo courtesy WeDoVids.com

 Purchase a correct and comfortable pair of shoes.  Your feet and back will thank you later for this.

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

My wife and all 3 of my kids.  Because there is nothing better than bringing joy to your loved ones and enjoying my time with them all.

Who do you look up to in the industry and why?

Anthony Bourdain-his intelligence and knowledge, the way he writes is like no other, tells it like it is

Wylie Dufresne- his restaurant WD50 was so inventive and nothing like it

Tomas Keller-he has set so many standards in the industry; he is one of the best there ever way and will be.

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

My family and I enjoy being in nature with all the trails, waterfalls, and hiking in the area. Plus, my kids love Kings Island

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

When Hyde Park Prime Steakhouse opened in Sarasota Florida, before we even opened, I had a disaster. I turned all the equipment on for the first time to get everything on and unfortunately, they didn’t put in the correct linkage for the hood system.  As soon as everything turned on, I was under the hood when I heard it! The linkage snapped and released all the green chemicals on my head and down my clothes.  My corporate chef immediately grabbed me and pulled me into the ally and said “STRIP!”  I was confused and asked why, it was all the chemicals all over my skin.  So, I ended up stripping down to my birthday suite in the alley behind the restaurant, during lunch hours, man was that ever embarrassing!

Subway’s Brings Back Fresh Fit Menu Sept 17th

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Subway’s Fresh Fit menu is back and better than ever! Bursting with fresh flavor and feel-good choices at a great value, every Fresh Fit sandwich is stacked with 20g or more of protein, a full serving of crisp veggies and fewer than 500 calories in a six-inch. Available nationwide on September 17, Subway’s four new Fresh Fit sandwiches are freshly made to order on hearty multigrain bread and keep you moving with essential nutrients, quality ingredients and zero compromises:

Subway’s Fresh Fit menu is back! Every sandwich is stacked with 20g or more of protein, a full serving of crisp veggies and fewer than 500 calories in a six-inch.
Subway’s Fresh Fit menu is back! Every sandwich is stacked with 20g or more of protein, a full serving of crisp veggies and fewer than 500 calories in a six-inch.
  • Grilled Chicken & Avocado (35g protein): Grilled chicken, smashed avocado, lettuce, spinach, tomatoes, cucumbers, red onions and topped with smoky Baja Chipotle sauce.
  • Ham & Turkey Stacker (20g protein): Oven-roasted Turkey and Black Forest Ham, lettuce, spinach, tomatoes, cucumbers, red onions and finished with yellow mustard.
  • Seasoned Steak & Avocado (35g protein): Juicy steak, smashed avocado, lettuce, spinach, tomatoes, and red onions.
  • Turkey & Ranch Delite (26g protein): Oven-roasted Turkey, lettuce, spinach, tomatoes, red onions and drizzled with Peppercorn Ranch.

“Eating healthy often means paying a premium, planning ahead or sacrificing flavor and taste,” said Paul Fabre, Senior Vice President, Global Culinary and Innovation at Subway. “With the return of Fresh Fit to Subway’s menu, our guests can feel confident that there is a convenient, delicious option crafted for them at a great price – and one their macros will love even more.”

Each protein-packed sub of Subway’s Fresh Fit menu builds on everything guests loved about Fresh Fit and Subway’s legacy as the better-for-you option, while seamlessly fitting into today’s on-the-go world. In a recent nationwide survey, more than two-thirds of Americans revealed they choose convenience over nutrition when life gets busy. With Fresh Fit, guests can have it all with a variety of crave-worthy sandwiches that suit every taste, budget and lifestyle.

Alongside Fresh Fit, Subway continues to offer craveable, convenient, and affordable meal options that don’t compromise on quality. Fans can also enjoy exclusive deals and rewards through Subway MVP Rewards. To learn more about Subway MVP Rewards or to place an order, visit the Subway app or Subway.com.

Greaeter’s Drops Suprise Summer Flavor

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Graeter’s Ice Cream, America’s oldest family-owned and operated craft ice cream maker, is dropping a surprise seventh bonus flavor in its Summer Bake Shop Collection for a limited time: Caramel Apple Pie.

This new flavor is the perfect transition from shorts to sweatshirts. It’s an indulgent cinnamon-apple ice cream swirled with warm spices, featuring tender, spice-infused apple bits and golden pieces of buttery pie crust. It’s like eating a slice of homemade apple pie with every creamy bite.

Caramel Apple Pie is available starting today by the scoop and in pints at all Graeter’s scoop shops. Pints are also available online for nationwide shipping at Graeters.com.

The Bake Shop Collection is Graeter’s homage to summertime nostalgia and oven-fresh baked goods – with each flavor handcrafted in ultra-small batches using the brand’s signature “French Pot” method. The previous six limited-time flavors in the collection included Cinnamon Sticky Bun, Beast Feast – Cookie Dough Unleashed, Blueberry Lemon Crumble, Pineapple Passion Fruit Sorbet, Minty Brownie and Caramel Pecan Cheesecake.

Once a bonus flavor is gone, it’s retired for the year, so fans are encouraged to try the seventh and final flavor from the Bake Shop Collection while it lasts. Stay tuned to Graeter’s s

Woeber’s Hot Mustard and Horseradish Eating Contest

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Mustard lovers, mark your calendars for September 20th, 2025 at 3:00P, as the Woeber’s Hot Mustard and Horseradish Eating Contest returns to National Road Commons Park in downtown Springfield, OH as part of MustardFest!
Register here: https://forms.office.com/r/daYBfkkKMk
Brace yourself for some spicy fun as contestants compete to see who can handle the heat and devour some of the hottest mustard and horseradish in the Nation including Woeber’s Jalapeno Mustard, Wasabi Mustard, Sriracha Mustard and 10X Hot Horseradish!
– COMPETITORS WILL CONSUME A TOTAL OF (😎 SMALL HOT DOGS WITH WOEBER MUSTARD ON EACH DOG. HOT DOGS MUST BE CONSUMED IN ORDER FROM LEAST SPICY TO MOST SPICY. HOT DOGS AND BUNS MUST BE FULLY CONSUMED TOGETHER – NO DUNKING OF BUNS IN WATER. FIRST CONTESTANT TO CONSUME ALL (😎 HOT DOGS WILL BE DECLARED THE WINNER PENDING JUDGES REVIEW –
The winner will receive the coveted Mustard Belt and a CASH prize!🏆

$1.99 Slurpee Today When You Bring Your Own Cup!

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Summer may be winding down, but 7-Eleven, Inc. isn’t letting Slurpee® drink season melt away. 7-Eleven is bringing back one of the most legendary days of the year: Bring Your Own Cup (BYOC) Day! On Saturday, September 13, customers are invited to bring their fishbowls, flower vases, pitchers, popcorn buckets and other fun container to fill up with any flavor of Slurpee drink for only $1.99 at participating 7-Eleven®, Speedway® and Stripes® stores.*

Celebrate BYOC Day on September 13 with two new Slurpee® drink flavors at participating 7-Eleven®, Speedway® and Stripes® stores

To make things even more exciting, this year’s BYOC Day is bigger and bolder with the debut of two new Slurpee drink flavors:

  • POWERADE XTRA SOUR Grape Shocker Slurpee: A tongue-tingling, sour twist on juicy grape that hits you with an electrifying sour blast.
  • NERDS Strawberry Slurpee: A sweet-tart punch, blending juicy strawberry flavor inspired by the classic candy for a playful burst of fruity fun in every sip.

On Bring Your Own Cup Day, the rules are simple: cups must be clean, watertight, leak-proof and able to stand upright inside the 10-inch cutout in the in-store display, showing it fits under the Slurpee dispenser. Cups can only be filled with Slurpee drink. Let the fun begin!

Bella Sorella Pizza Opens in Clayton This Weekend

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Owners Elizabeth & Gail

Tonight the doors open in Clayton for guests to enjoy an authentic, Italian wood fired pizza meal at Bella Sorrella Pizza Co. In Italian Bella Sorella  means beautiful sisters and Elizabeth and Gail are indeed just that. The idea for the business came from a wood fired pizza oven Elizabeth and her husband built at their farm 20 years ago. They had friends and family over most weekends and made pizza; everyone raved about it and wanted more. Gail had been a chef in the San Francisco area for over a dozen years, but wanted to move back closer to family. So the mobile pizza truck was created 14 years ago.  The business was a success and they added a 2nd truck and became in high demand for weddings and special events.

Elizabeth told us  they’d talked about opening a restaurant for so many years and  looked at many locations, but having to move from their current kitchen made it a necessity.  They “also want to grow Bella Sorella, be a staple in the community, bring jobs and a cozy family place for people to come and have a great pizza or a fantastic salad and side for lunch. It’s so difficult to find a home grown meal in this area (Northmont).”

On Feb 20th they broke ground for the restaurant under the guidance of Ferguson Construction.  I had a chance to enjoy the beautiful building, featuring 2 red pizza ovens a warm dining room and great patio. Gail told us she’s “excited to be able to present more than just pizza on the menu”, while Elizabeth shared that “it’s really nice to cook inside and not fight the elements.  They’ve cut back on food truck events, but after the restaurant settles in they’ll continue to be out in the community with the mobile ovens.

Here’s a look at the opening menu, and they have a full bar offering, beer, wine and cocktails.

 

Tonight and tomorrow  they’ll be open from 5 -10pm, Saturday from noon – 6pm and then beginning on Monday,Sept15th they’ll begin there permanent hours.

Last we heard  they are still in need of the following:
-front of house shift manager, must have experience
     -servers;  who can work lunch shifts,18 and older with some experience, confidence, and can lead a team.

Please contact Rae if you are interested.

Bella Sorella Pizza
1405 Esther Price Way
Clayton, OH, 
(937) 503-3482

Hours staring Sept 15th:|Mon, Wed & Thurs 11am – 9pm
Fri & Sat 11am – 10pm
Sun 11am – 7pm

Condado Tacos Adds More Protein, More Flavor

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Fresh off a rebrand that turned up the volume on creativity, culture, and unapologetic flavor, Columbus based Condado Tacos is rolling out a fall menu built for today’s diners: fuel-packed, flavor-forward, and full of value. The brand is leaning into a game-changing shift sweeping diners everywhere: high-protein eating is no longer optional. It’s essential.

Condado Tacos introduces three High-Protein Bowls designed to deliver serious flavor and serious fuel.

More Americans are eating more protein than ever—61% increased their intake in 2024, compared to just 48% in 2019. Younger generations are especially driving the trend, with 51% of Gen Z and Millennials actively boosting protein consumption. Condado’s high-protein Swole Bowl is already one of the brand’s most re-ordered items, proving that guests want protein done the Condado way: craveable, colorful, and creative.

This week, Condado introduced three High-Protein Bowls designed to deliver serious flavor and serious fuel:

  • Loaded Taco Salad – Choice of Tex-Mex ground beef, roasted chicken, or veggie chorizo, stacked with beans, guac, salsa, and crunch from tortilla strips and fresh romaine lettuce. Up to 53 g of protein.
  • Korean BBQ Bowl – Pulled pork with gochujang BBQ, pineapple salsa, and habanero-mango heat. 43 g protein.
  • Verde Chicken Bowl – Shredded roasted chicken with tomatillo salsa and chopped cilantro, layered with rice, black beans, jicama + cabbage slaw, pickled jalapeños, and Monterey Jack cheese. 56 g of protein, the heavyweight of the lineup.

Because every bold bowl deserves a bold pour, Condado is also debuting its Fall Margarita Flight—three seasonal flavors with Condado’s rebellious twist, giving guests a way to try more for less.

fall margarita flight

  • Harvest Pear – Crafted with real pear purée, cinnamon, and allspice, house tequila, citrus, and triple sec, finished with a cinnamon-sugar rim. A returning seasonal favorite.
  • Tangerine Cardamom – Made with real tangerine purée and ground cardamom, house tequila, citrus, and triple sec, garnished with a fresh bay leaf.
  • Cranberry Sage – A cranberry and sage purée balanced with house tequila, citrus, and triple sec, topped with fresh sage.

High-Protein Bowls start at just $13.25, making serious fuel seriously accessible. Margaritas start at $9.50; flights at $14; pitchers at $34.50. For guests skipping alcohol, Mock-a-Ritas are available brand-wide starting at $7.

“Protein has moved from niche to mainstream, and our guests are hungry for value and options that fuel their lifestyle without ever compromising flavor,” said Sara Kear, Chief Marketing Officer of Condado Tacos. “This menu was designed to meet that demand in a way only Condado can—bold, colorful, unapologetically creative, and always a great value.”

This fall launch is more than a menu expansion. It’s a flavor rebellion with purpose. Condado doubling down on its promise to deliver fuel, flavor, and fun at a price that keeps guests coming back.

Media interested in photos, full menus, or an interview with Condado leadership about the brand’s focus on protein, flavor, and energy can reach out for more information.

Condado Tacos
4482 Glengarry Dr
Beavercreek, OH 45440

(937) 705-6528

Sun – Thurs 11am – 11pm
Fri & Sat 11am – midnight

Happy hours: 3–6pm

Deals For National Cheeseburger Day Sept 18th

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Get ready to sink your teeth into one of America’s most iconic creations—because September 18th is National Cheeseburger Day! From backyard grills to gourmet gastropubs, this juicy classic has earned its place as the king of comfort food. Whether you like it piled high with toppings, smothered in melty cheese, or kept simple and traditional, today is the perfect excuse to indulge.

The cheeseburger’s exact origins are debated, but most food historians credit Lionel Sternberger, a 16-year-old fry cook in Pasadena, California, who supposedly topped a sizzling hamburger with a slice of cheese back in the 1920s. That simple addition transformed a good sandwich into a legendary one. Since then, cheeseburgers have grown into a cultural staple, with countless variations around the world.

Restaurants across the country often celebrate with special deals, making it the ultimate time to try something new—or stick with your tried-and-true favorite. So gather your friends, bring your appetite, and honor the timeless marriage of beef and cheese. After all, nothing brings people together quite like a perfectly cooked cheeseburger. Here are the deals we’ve found:

Applebee’s  – This National Cheeseburger Day, enjoy any of 3 Classic Burgers: Classic Bacon Cheeseburger, Classic Cheeseburger, or Classic Burger – served with fries for just $8.99!

Buffalo Wild Wings  -All Blazin’ Rewards members can snag buy one, get one free burgers all day long.

Burger King – order through the BK app, you can score a free cheeseburger with a purchase of $1 or more.

Dairy Queen is offering fans a free Double Original Cheeseburger Stackburger with any app or online order of $1 or more between September 15 and 19, exclusive to DQ rewards members.

Freddy’s Frozen Custard & Steakburgers – Guests with the reward app can snag a free Freddy’s Original Double Steakburger with a $10 minimum purchase between September 18 and 21

McDonald’s is offering a 50-cent Double Cheeseburger on Sept. 18 to celebrate National Cheeseburger Day –  offer will be available exclusively through the McDonald’s app

Rally’s – From September 16 to 18, customers can enjoy the signature Big Buford for just $3 at participating locations nationwide, while supplies last.

Red Robin – Get the Big Yummm Burger Deal for $9.99, with a Red’s Double Tavern Burger, bottomless side and bottomless beverage at participating locations.

 Smashburger – any single  for just $4.99 on September 18 at participating locations.

Sonic Customers can enjoy buy-one-get-one-free Double Smasher burgers when purchasing through the Sonic app.

Wendy’s – Jr. Bacon Cheeseburger for $0.01 (App only, Sept. 18–22)

White Castle- Get one free slider with the promo code SAYCHEESE at checkout online or in-app from Sept. 18 to 21.

Panera’s Ciabatta Dippers are Back!

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Panera Bread announces the return of fan-favorite Ciabatta Dippers to the menu. Available starting today at participating cafes nationwide, guests can enjoy the beloved French Dipper alongside the brand-new Chicken Pesto Dipper, both crafted on Panera’s rustic, crisp ciabatta bread. Inspired by the satisfying combination of sandwiches and soups that Panera guests already love, both are served with the perfect portion of soup for dipping.

FAN-FAVORITE FRENCH CIABATTA DIPPER RETURNS SEPTEMBER 10, JOINED BY ALL-NEW CHICKEN PESTO CIABATTA DIPPER

Panera’s Ciabatta Dippers are available in two delectable, dippable duos for a limited time:

  • French Dipper – A returning favorite sandwich dipping pair featuring tender, marinated steak, melty provolone and asiago cheese, and garlic aioli drizzle on Panera’s iconic Ciabatta paired with a dipping portion of Bistro French Onion Soup.
  • NEW! Chicken Pesto Dipper – A new combination of grilled chicken, melty provolone and parmesan cheese, and basil pesto spread on Ciabatta paired with a dipping portion of Creamy Tomato Soup.

“Dipping sandwiches into soup is one of our guests’ favorite rituals and we love seeing it coming to life in our cafes every day,” said Mark Shambura, Chief Marketing Officer, Panera Bread. “That’s why we created Ciabatta Dippers – they make dipping easier, more delicious and more enjoyable. The French Dipper was a fan favorite when first launched last year, and now our new Chicken Pesto Ciabatta Dipper give guests another crave-worthy reason to ditch the spoon and embrace the dip.”

Miami Valley Meals Diced Fundraiser Crowns New Champion

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Last night at the Schuster Center thirteen chefs took on the challenge faced by Miami Valley Meals team on a daily basis, how to create a tasty dish from donated food for over 4000 meals/week.

Each chef got  a mystery box of four ingredients a few days before the friendly competition so they’d have time to compose a winning dish.  They were asked to prep 300 portions to be tasted by a sold out crowd of over 300 guests for the 4th annual DICED fundraiser. All 4 ingredients most be featured in the dish and they were also given a gift card to the Gem City Market to pick up additional items for their dish.

There were 4 different boxes randomly given to this years competing culinarians:

Box A: breakfast sausage, yukon gold potatoes, okra, blackberry glaze

Blueberry Cafe created a Midwest Tartiflette

Box B: brisket, lentils, turnips, sweet pickles

Box C: tofu, bell peppers, ketchup, farro

Chef Jay Jones dish from the plant based box

Box D; whole turkeys, kohlrabi, corn on the cob, cabbage

Guests at the event visited each Chef’s table and sampled their dish, eventually casting their vote for the people’s choice winner.

A panel of 5 judges also rated each dish based on use of ingredients, creativity, taste and presentation. Judges from left to right:  Liz Valenti,  Chef/owner Wheat Penny, Rick Schaefer, Chef and former owner of Brock Masterson’s Catering, Keith Taylor, Executive Chef Table 33, Chef Laura Cotton of Miami Valley Meals and Dustin McGillivray, aka crustymcg- digital content creator. 

The judges selected Chef James Blythe from Otterbein’s fresh corn tamale, filled with shredded turkey, and wrapped in a fresh corn husk, topped with candied red and green cabbage and cilantro as their top dish,  while the people’s choice was Chef Jacob Rodibaugh from Bistecca’s sausage meatball with with blueberry dijon glaze over a potato a potato rösti, served with a charred fresh corn and okra salsa.

Both were presented with a new mystery box of ahi tuna, watermelon radish, pickled ginger and  couscous and given 20 minutes to create their final dish.

Here were the final dishes, Chef James on the left -wild mushrooms, watermelon and couscous topped with crushed cashews. Chef Jacob on the right served a veggy couscous with an Ahi tuna salad,  pickled  watermelon chips with  toasted sesame seeds.

And the Diced Champion for 2025 is Chef James Blythe from Otterbein
Senior Life.

Upon being named the winner Chef James shared he “had a great time creating his dishes and was  happy to be part of such a great cause.” He was also quick to thank his sous chef Pam Hayes and invites the public to  visit the 3 restaurants at Otterbein, the 1912 Dining Room, Great Wave Cafe and outdoor dining at Terrace Place.

Diced finalists and judges

Miami Valley Meals Executive Director and co-founder Amanda DeLotelle was overjoyed with the success of the event,  ““Celebrating service during Hunger Action Month with such amazing local culinary talent and community support is what Miami Valley Meals is all about. The awareness and funds raised tonight uplift meals made with love, creating a ripple effect that nourishes and supports our neighbors who need it most. Thank you to the many sponsors, volunteers, guests, donors, partners and my board and team for making the event a success and our work possible”

Last night’s event worked with the Food Bank  and are “excited to share that thanks to all of the great volunteers and folks who helped plan and use the composting stations, we were able to divert 365 pounds of compostable items from going to the landfill, says Courtney Curtner, the Garden Lead at the Food Bank.

While they are still calculating the numbers the early estimate is a gross of $70,000, which will allow MVMeals to continue to feed nourishing meals made with love that honor and  dignity to the people in our community that need of assistance.  That’s currently about 4000/meals a week, distributed by 50 nonprofit partners.

Little Debbie® Introduces New Single Serving Treats

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If you’ve ever craved a Little Debbie’s creme pie or pound cake while out and about, then you’ll enjoy the brand’s latest endeavor. Little Debbie is changing snack time by introducing six single-serve, grab-and-go baked goods to satisfy your sweet tooth—anytime, anywhere.

The new lineup offers a fresh twist on the brand’s most popular treats, allowing us to enjoy them on the go, whether in the car, on a walk, or packed into a lunch box. Here’s a look at the new items:

    • Nutty Buddy Cakes: Little Debbie’s latest snack offering made its debut earlier this spring. Now, the fan-favorite Nutty Buddy Cakes, layered with peanut butter filling and silky chocolate, will be available in packs of three for quick and convenient snacking.
    • Deluxe Cinnamon Roll: A generously sized, individually wrapped cinnamon bun filled with all the cozy, warm spices we love from the breakfast staple, topped with a sweet icing.
    • Cheese Danish: A sweet pastry topped with creamy cheese and a drizzle of icing.
    • Cream Cheese Streusel Cakes: Two soft vanilla cakes topped with cream cheese and a crunchy streusel crumble for added flavor and texture.
    • Pound Cakes: A classic take on a treat you can’t go wrong with. The package includes two vanilla square cakes that are moist, dense, and melt-in-your-mouth delicious.
    • Cinnamon Streusel Cakes: These tender coffee cakes are topped with Little Debbie’s signature cinnamon crumb and a blend of cinnamon and brown sugar flavors.

“These new enticing treats are crafted to satisfy the growing demand for premium, individually-wrapped snacks,” said Chuck Clevenger, associate brand manager at McKee Foods. “Whether for a quick breakfast, an afternoon treat or a sweet finish to the day, these selections are sure to appeal to a wide variety of consumers.”

The Single Serve format continues to win with shoppers who crave both convenience and variety, offering a larger, ready-to-eat way to enjoy Little Debbie snacks. With generous portions, and big, unforgettable flavor, we designed these new snacks to satisfy every craving.

Red Lobster’s New Shrimp Deal Delivers Big Value

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Red Lobster, great value never comes at the expense of an exceptional dining experience. Ultimate SpendLESS Shrimp is the kind of value that only Red Lobster can deliver with quality seafood you trust and flavors that you love.

“Since stepping into this role, I’ve gotten questions about Endless Shrimp – ‘Is it coming back? ‘What really happened with the promotion?’ ‘How much shrimp is too much shrimp?’ And it’s time we officially turn the tides,” said Damola Adamolekun, Chief Executive Officer of Red Lobster. “We’re starting a new chapter here at Red Lobster, one that’s smarter, more sustainable and still packed with the unbeatable value and delicious flavors our guests have come to expect. Ultimate SpendLESS Shrimp is a celebration and I’m looking forward to our diners enjoying great shrimp dishes this season for a great price. It may not be endless, but you’ll definitely spend less.”

That’s not all guests can expect this fall. As the world’s largest and most-loved seafood restaurant company, Red Lobster is serving up even more reasons to celebrate by officially adding its fan-favorite line up of Seafood Boils to the permanent menu for consistently bold flavors and an unforgettable experiential dining experience.

Additionally, Red Lobster is introducing a limited-time lineup of fall-inspired cocktails perfect for pairing with your favorite dish or enjoying for happy hour this season:

  • Caramel Dream – Absolut Vodka, butterscotch, caramel and cream, garnished with a sea salt chocolate caramel
  • Apple Harvest Punch – Captain Morgan Spiced Rum, cranberry, lemon and apple juice, topped with an apple slice and cinnamon stick
  • Gold Rush – Maker’s Mark Bourbon, honey, and sparkling gold shimmer, garnished with fresh mint

To view the complete menu or find a restaurant location, visit Red Lobster’s website.

Area Red Lobster Locations:

8200 N Springboro Pike
Miamisburg, OH 45342

6500 Miller LN
Dayton, OH 45414

2803 N. Fairfield Road
Beavercreek, OH 45431

Dairy Queen Brings Back 85¢ Blizzards

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As part of their 85th birthday celebration Dairy Queens 85¢ Blizzards are returning for a limited time.

SushiNero Haunted Dinner Club

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Join P3 Paranormal for a hauntingly delicious evening at SushiNero—the newest, most talked-about dining experience in Miamisburg. Known for its innovative blend of Japanese and Spanish cuisine, SushiNero offers a one-of-a-kind menu that’s as bold and unforgettable as the stories we’ll be sharing.

Before it became SushiNero, the space was home to Watermark, the very first restaurant P3 Paranormal ever investigated—and it did not disappoint. From the polite spirit Jonathan, with his distinctive southern drawl, to the enigmatic Lady of the Night (who had a well-documented crush on the former owner Eric), the energy here has always been active. We’ve had spirits asking for gin, unexplained cold spots, and sudden floral scents that filled the room without warning. Former employees shared countless stories of strange occurrences—and we’re certain the walls still whisper.

Please note, dinner is not complimentary.

Guests will order and pay directly with SushiNero.

Their daring fusion of sushi classics and Spanish-inspired dishes is sure to impress—even the spirits.