• Skip to primary navigation
  • Skip to secondary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Event Calendar
    • Submit An Event
  • About Us
    • Our Contributors
    • Subscribe
  • Advertise
  • Contact Us
  • Where to Pick up Dayton937
  • Arts & Entertainment
    • Art Exhibits
    • Comedy
    • On Screen Dayton
    • On Screen Dayton Reviews
    • Road Trippin’
      • Cincinnati
      • Columbus
      • Indianapolis
    • Spectator Sports
    • Street-Level Art
    • Visual Arts
  • Dayton Dining
    • Happy Hours Around Town
    • Local Restaurants Open On Monday
    • Patio Dining in the Miami Valley
    • 937’s Boozy Brunch Guide
    • Dog Friendly Patio’s in the Miami Valley
    • Restaurants with Private Dining Rooms
    • Dayton Food Trucks
    • Quest
    • Ten Questions
  • Dayton Music
    • Music Calendar
  • Active Living
    • Canoeing/Kayaking
    • Cycling
    • Hiking/Backpacking
    • Runners

Dayton937

Things to do in Dayton | Restaurants, Theatre, Music and More

  • Facebook
  • Twitter
  • YouTube
  • Instagram
  • Pinterest

Ten Questions

10 ?’s with Sueno’s Executive Chef Jorge Guzman

March 13, 2022 By Dayton937

Jorge Guzman is a partner and executive chef at the contemporary Mexican restaurant Sueno, in downtown Datyon.  He also spends time in  Minneapolis- running his  restaurant Petite Leon, for which he recently nominated for a prestigious James Beard award for Best Chef, one of the highest honors in the culinary world.  This is his 3rd nomination.

Born in Mexico City and raised in Mérida and the Yucatán,  before relocating to  Missouri when he was five.  He spent  summers  in Mérida, surrounded by his grandmother, aunts and cousins around the big family table, give him a deep connection to the region and its cooking traditions. “It’s hard to convey the emotion I have for Mérida over written word. It is my home.”

Jorge recently made time to answer our standard Chef 10 questions:

What is your favorite ingredient to cook with?

I don’t have a favorite ingredient to cook with but I find vegetables to be more complex and enjoyable to cook with. You can do so much with vegetables and the choices are endless.

What ingredient do you dread?

 I don’t really dread any ingredient but I really hate pealing shrimp for some reason.

What’s your favorite dish to make?

 Right now my favorite dish to make is Frijol con Puerco. Its a traditional pork and bean stew from the Yucatàn. I grew up eating it and I really love cooking it. The smells and flavors really remind me of home.

What’s your favorite pig out food?

 I have a major sweet tooth! In Minneapolis we have a bakery thats about 2 blocks away from our current home called Black Walnut. I can’t walk out of there without a box full of pastries for me and the family.

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

 I really don’t get out much when I’m here because I’m working most of the time but if I can snag a sandwich from Grist its always a treat, as well as their focaccia bread . . .so good.

Focaccia from Grist

What’s your best advice for home chefs?

 Be ok with failing and with being scared to try something new.

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

My wife’s brother, he died 6 years ago and I never got the chance to meet him

My sister who passed away shortly after birth before I was born, i think it would have been great to have an older sister

My best friend Scott who passed away while we were in college, we were supposed to take this culinary journey together and I think he’d be proud of me, to see how far I’ve gotten

 

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

There are quite a few chefs and operators that I look up to in the industry.

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

Really love hiking, there are some really great spots here.

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

I think getting the job at Surly (Surly Brewing in Minneapolis) was a really amazing thing for me. It finally gave me a platform to show people and the industry what I was capable of. I’m thankful for that I had the opportunity to work there at the time that I did.

Chef Jorge Guzman at the Brewer’s Table in 2015. Photo by Aaron Davidson


Sueño

607 E 3rd St,
Dayton, OH 45402-2120

(937) 453-0008

Tues- Sat 5-10pm

Filed Under: Dayton Dining, Ten Questions, The Featured Articles

10?’s with Casa Núñez Chefs Susie and Iván

September 15, 2021 By Lisa Grigsby

Susie and Iván Núñez have developed a comfortable blend of international culinary styles that has evolved into the distinctive Casa Núñez flavor. Iván learned the traditional cooking of his native Puerto Rico from his grandmother and his great-aunt. As a young man, he not only owned a successful Mexican restaurant called “Paso Real” in New Mexico, but also placed third in the prestigious Chilympiad in San Marcos, Texas. He later married Susie in Gibraltar and the pair made their first home together in Madrid, Spain.  Through his Air Force Attaché duty at the U.S. Embassy in Madrid, the couple began collecting authentic recipes from both Spanish and third-country acquaintances. They had regular reasons to invite a wide variety of guests to the Núñez home for meals and the Casa Núñez entertainment style was born.

 

What is your favorite ingredient to cook with?

Casa Núñez favorite ingredient is “Adobo” by Goya.  Adobo adds super flavor in a flash. Just sprinkle any of the different blends over meats, poultry, seafood and vegetables before cooking. You can also use it to punch up the taste of sauces and marinades.  Iván has a bottle in his car to use when we go out to different restaurants.

What ingredient do you dread?

Actually, nothing.  We have included ingredients from around the world and ensure the authentic recipes have the right flavors.

What’s your favorite dish to make?

The Casa Núñez Pavochón.

Roasting a turkey for Thanksgiving in the manner of lechón (suckling pig) has been a tradition in Puerto Rico since the island became an American commonwealth and adopted the holiday. The word Pavochón is a combination of the Spanish word for turkey, pavo, and the word for roasted pig, lechón.  On the Spanish speaking Caribbean islands, the meat of choice for any holiday is roasted suckling pig. It only makes sense to combine the tradition of the islands with an American tradition and serve turkey that is reminiscent of roasted pork for Thanksgiving. This flavor intensive recipe will go over well with the most discriminating of tastes!

Ingredients:

1 head of garlic (cloves separated, peeled, and minced) or garlic powder
1 tablespoon whole black pepper
1 tablespoon oregano
1 tablespoon parsley
1 tablespoon cilantro
1 packet Sazón Goya
3 tablespoons Adobo Goya
1 cup Mojo Goya
1 cup olive oil
2 tablespoons apple cider vinegar
1 14-pound turkey

Preparation:

Mash the first seven ingredients into a paste using a pilón (mortar and pestle). Stir in the Mojo, olive oil, and apple cider vinegar. Rub the mixture under the turkey’s skin, inside the cavities, and on top of the skin.

Stuff the turkey with Casa Núñez picadillo (recipe below).

Roast the turkey, covered with aluminum foil, and according to the manufacturer’s recommended time and temperature. After 2 hours, remove the foil and baste with the pan juices every 20-30 minutes. A 14 to 16-pound turkey will generally take about 3 to 4-1/2 hours to cook to an internal temperature of 160º.

 

Casa Núñez Ground Beef – Picadillo

1-1/2 pounds ground beef
1 large onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 15-ounce can of chopped tomatoes, drained
2 teaspoons ground cumin
¼ teaspoon ground coriander
Adobo to taste
1 packet Sazón
1 teaspoon capers
2 tablespoons olive oil
½ cup quartered and pitted green olives

Preparation:

In a large stainless-steel frying pan, cook the ground beef until it is no longer pink. Remove all the fat; add the onion, bell pepper, and garlic. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes.

Stir in the tomatoes, cumin, coriander, Adobo, Sazón, capers, olives, and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes.

Allow to cool before using as stuffing.

What’s your favorite pig out food?

Our Cuban Sandwich!

Check out our recipe:

Ingredients to marinate the pork:

1 cup Mojo
½ cup olive oil
1 teaspoon Adobo
1 packet Sazón
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon garlic powder
3-4-pound pork loin, trimmed and cleaned

Sandwich:

Dinner rolls (1-2 per person being served), pork, Swiss cheese, sliced ham, mayonnaise, yellow mustard, and hamburger dill pickle chips

Preparation:
Mix ingredients for marinade together and coat the pork loin with it; let it sit for at least an hour, but preferably overnight.  Roast in 425º oven for approximately 2 hours or until a meat thermometer registers 160º at the center. Remove from oven and let rest 10 minutes before slicing thinly.  Slice dinner rolls in half lengthwise for sandwiches and spread each half with mayonnaise and mustard, respectively. Cover one side with pork and a slice of Swiss cheese (you may have to trim it so that there is not too much overlap), and the other with a slice of ham. Add dill pickles to taste and enough pieces of pork to cover the other ingredients.  If you have a panini press, follow the directions to press down the sandwiches. If not, heat some butter or margarine in a frying or grill pan and, when hot, place the sandwiches on it close together. Using another frying pan of smaller diameter, as weight, or a spatula, press the sandwiches down as they cook (they should compress to about half of their original height). When the bottom side is lightly browned, flip the sandwiches over and repeat on the second side.

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

Pasha Grill in The Greene.

What’s your best advice for home chefs?

The world is filled with exciting traditional food; never stop trying new recipes that introduce you to different cultures.

Casa Núñez patio dining

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

Casa Núñez will invite our friends Jose Andres (Jaleo in DC), Jose Maria (Segovia, Spain), Jesus (El Mesón del Cid, Madrid, Spain), and Vaso (Alexandra, VA).  Outstanding chefs of international cuisine!

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

We would like to recognize the chefs and assisting staff at the Dorothy Lane Market Culinary Center.  We were invited to conduct cooking classes there about four years ago and we have had the best experiences learning and working with them.

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

Even though we have a business cooking, we are definitely foodies and like to try out new recipes. Lazy weekends are perfect for antique shopping or movie marathons.  There is always music playing at Casa Núñez, whether it’s recorded or Iván has picked up his guitar to sing. He also paints and draws. Susie is an old-school correspondent who still writes letters to friends for the regular mail and has an average word length of 22 in “Words With Friends”.

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

Casa Núñez had a wonderful time participating in the Ronald McDonald House Charities fundraiser “Doors Of Compassion”; a real challenge and rewarding first time for us in 2019. Each featured chef was provided with a “basket” of ingredients to make a meal at a hosts’ home. We thought that we had to include each of the ingredients. However, we later found out that different chefs created their own menus, regardless of what was provided. This was after we had prepared a Spanish Tapas meal of 11 different dishes based on what we had been given.

 

Here’s your chance to enjoy their cooking at a meal they’ll prepare in their home and serve on their patio on Sept. 23rd.

The Dorothy Lane Market cooking classes they mentioned above are:

Oct 8 – Oktoberfest Celebration
The world’s largest festival, traditionally is held in late September and early October (it runs 16 days!) in Munich, Germany. Our German-style celebration is a bit smaller but just as much fun. Join Iván and Susie for this festive celebration of German food, beer, and wine. Bratwurst Sausages with Pretzels and Sauerkraut, German Potato Salad, Oktoberfest Roast, White Asparagus, and German Chocolate Cupcakes.

Dec 10th- Barrel House Cooking

Bourbons, with their wonderfully rich flavor profiles, make them a culinary gem. Just like cooking with wine, Bourbon offers an incredible depth of flavor. With caramel undertones, smokey, and sometimes wheaty notes, Bourbon adds great flavor to both savory and dessert dishes. We’re all familiar with Bourbon balls, and how Bourbon elevates eggnog to greatness, but Iván and Susie will explore a wider range of culinary uses. They’ll explain the nuances of this special barrel-aged libation, such as the importance of only using one you enjoy sipping, and how different styles of Bourbon affect dishes differently. Cajun Sausage Puffs with Bourbon Mustard; Spinach Salad with Bacon, Blue Cheese, and Bourbon Vinaigrette; Bourbon-Glazed Salmon; Bourbon Sweet Potatoes; and Maple-Bourbon Banana Cake. This menu will be served with wine.

 

Filed Under: Ten Questions, The Featured Articles Tagged With: Casa Núñez, Susie and Iván Núñez

10?’s With Chef Aimee Plesa

September 11, 2020 By Lisa Grigsby

Aimee Plesa is a 34 year industry professional. She started her culinary career at the age of 14 at the K&W in Springboro before moving on to her first management position at Hot Sam’s in the Dayton Mall and eventually the executive chef at Ollie’s Place, kitchen manager at Bargos Grill & Tap and the executive chef at Hammel House Inn Bed & Breakfast. She is a self taught chef who has participated locally in the Dayton Chef Showdown, Bloody Mary Showdown and AleFeast. She is also a food writer for Warren County Online News and Tastes of the Tri-State as well as being the owner of Thyme After Thyme Gourmet.

While she’s been getting ready to open the restaurant at Hammel House in Waynesville, she took a few minutes to answer our 10 question interview:

What is your favorite ingredient to cook with?

Overall, I have to say tomatoes are my favorite ingredient to work with. There are so many ways to use them, the possibilities are virtually endless. My current tomato obsession is working with heirlooms. The flavor is unmatched and I can get lost in the colors as I prep them.

 

What ingredient do you dread?

I’m not sure “dread” is the right word, but I always flinch a little when I have to work with seafood of any kind. I’m allergic to any water dwelling creature, so I can’t taste any of the recipes I create that use them. I fly by the seat of my pants and rely that my intuition is right when it comes to pairing flavors and textures. And pray to the kitchen gods that my coworkers are completely honest when they taste test.

 

What’s your favorite dish to make?

Soups! They are so warm and comforting and can make any meal feel a little more special. Plus, they can be a true test of creativity when you’re met with a random assortment of ingredients that need to be used up.

 

What’s your favorite pig out food?

This is probably the hardest question on this list LOL My favorite pig out food really depends on what kind of mood I’m in and what time of the year it is. Some of my favorites include Taco Bell Doritos los Tacos, DLM Killer Brownies and the peanut butter chocolate chip oatmeal cookies from Big Sky Bread Company. Special shoutouts for pumpkin spice lattes, Ghiradelli peppermint chocolate squares and Reese peanut butter eggs.

 

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

For Italian food, hands down Mama DiSalvo’s! The Eggplant Parmesan is simply to die for. And nobody beats the chicken tenders at Bargos! Bentino’s 4 cheese pizza also keeps me coming back for more.

 

What’s your best advice for home chefs?

Don’t be afraid to experiment. Some of the weirdest sounding combinations can be absolutely delicious.

 

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

I don’t need 4 guests to answer this question, I just need one. My father. He passed away when I was 24, well before my culinary career took off, and I would love to have him sample my cooking. One of my happiest memories from my childhood was cooking for him and I think he would be pleasantly surprised at what I can cook now.

If I absolutely had to include 3 more people, I would choose former President Obama because I think it would be a great experience to break bread and share a drink with him; Keanu Reeves because he is the epitome of non-chalant celebrity cool. Number four would have to be a package deal-Neil Peart, Geddy Lee and Alex Lifeson of Rush. They have been my favorite band since I was in grade school for so many reasons.

 

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

To be honest, I don’t closely follow the people of the industry-locally, nationally or globally. I loosely follow the trends and local news but I’m not really invested in it as a whole.

 

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

I am on the verge of opening a new kitchen, what is a day off? LOL

I love visiting Jungle Jim’s. I can literally spend an hour in the cheese section alone. My close friends Cathy and Megan can confirm this. I also enjoy walking the trails around Caesar’s Creek, shopping for carnival glass in Waynesville and playing music trivia at Heather’s. Scott Hall IS the trivia host with the most. I have also recently accepted a writing position with Warren County Online News, so a good chunk of my free time is spent sharing recipes on there.

 

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

The biggest “lucky break” I have gotten in this industry led me to my current position at Hammel House. One night I had to work late and open early at my former position, so I just got a hotel room for the night. Once I checked into my room, I opened my Facebook messenger and had a random message pop up. A business owner in Waynesville was asking if I was the Aimee that used to work at Cobblestone Cafe (I was one of two), and if I was that Aimee, the new owners at Hammel House would like to speak with me. I followed up on her message the following morning and through a series of texts, emails, phone calls and in-person meetings, I was offered the job. Jona-thank you!!!

Filed Under: Ten Questions, The Featured Articles

10 ?’s with Chef Xtine Brean

September 4, 2020 By Lisa Grigsby

Chef Xtine Brean is well known within the Miami Valley vegan circle.  She’s been cooking up some amazing plant-based meal for years, first out of a pop up truck at various festivals, then from her food truck, the
Om Nom Mobile Cafe . Most recently she has served as food-services coordinator at Central State University.  Her dream has always been to make her food accessible to everyone, and awakening omnivores to the tasty food she can make using 1000’s of plants. This Saturday, Sept 5th, she will open the doors to Cafe 1610, located in the District Provisions Building at at 521 Wayne Ave with partners Molly Blackshear and Cathy Mong.
Hours: 
Wed- Fri   8am- 2pm
Saturday: 10am – 4pm
Sunday:  10am – 4pm and 5-9pm with Guest Chefs 
While she was busy prepping to open her new restaurant, Xtine made time to answer our Chef 10?’s.
What is your favorite ingredient to cook with?
Trumpet Mushrooms
They are so wonderful and “meaty”. The fact that they shed so perfectly means you can use them as ‘pulled pork’. Saute them, roast them, delicious. The other thing their known for its vegan scallops, perfect texture

What ingredient do you dread?
Jackfruit
So labor intensive to break down and not terribly excited about the flavor although I was talking to another chef earlier who suggested rinsing it before cooking.

 

What’s your favorite dish to make?
Chili This has been my signature dish for over 8 years. I served it at LARP events to meat eaters and forgot to tell him that it was vegan and they never complained and in fact ask for more every single time. plus I can make a megaton of it at a time, put it in Ziploc bags and freeze it in portions that I can use later

 

What’s your favorite pig out food?
I will kill a bag of chips! it’s unfortunate that the chip world seems to think you need a milk products to make flavor stick. Standing around in the chip aisle reading ingredients people think I’m crazy but so many of them hide whey. And besides I just like a good Ripple chip that’s nice and salty….. Goes great with a nice michelada!

 

What restaurant, other than your own, do you like to dine at in the Miami Valley?
Melt in Fairborn, love that place. They have so many vegan versions of their classic menu items that they had to create a whole separate menu for them! And although their mac and cheese is not quite as good as mine they have plenty of mix-ins that can make it really fun

 

What’s your best advice for home chefs?
Don’t be afraid of fresh herbs! They can take a dish from okay to oh wow. I feel like parsley is particularly underrated. it will brighten up so many dishes if added at the end

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

My 2 business partners, my bestie and my boyfriend

I like to break bread with people I can relax with, eat, drink and laugh with….and who will be glad to do the dishes afterward!

Who do you look up to in industry and why?
Isa Chandra Moscowitz, the most innovative and creative vegan chef out there. She took her career from influencer to restaurateur!

 

What do you do in the Miami Valley on a day off?
I’m a big history fan.  I like to stroll through Carrillon Park as often as I can

 

Share a kitchen disaster, lucky break or other interesting story:
I remember a grand opening 7 or so years ago that caught us completely off guard.  Over 100 people showed up, we had no hostess, the ticket time was over an hour in some cases, complete chaos BOH.  That’s the only time I’ve ever wanted to cry in a kitchen.  Knowing what can go wrong will for sure make this new opening as smooth as possible!

Filed Under: Ten Questions, The Featured Articles Tagged With: Cafe 1610, vegan, Xtine Brean

10?’s with Pastry Chef Justin Emanuel Mohler

July 22, 2020 By Lisa Grigsby

Justin Mohler went to culinary school at Sullivan University and has been a pastry-chef in the Dayton area for the better part of twenty years, working at Blue Moon, Christopher’s Restaurant and Olive- An Urban Dive.  Hoping to open in August, Salt Block Biscuit Company has been a long time in the planning, with construction delayed and some of the layout changed as COVID 19 social distancing has taken over.

 

His new place will be located in the Fire Blocks District  at 115 East Third Street and will feature fresh baked goods with breakfast and lunch served to go or from the baker’s dozen bar stool at a counter.  He’ll also be open for nighttime service on the weekends and hopes to feature cooking classes as well.

There will also be a small bodega style market section that will feature grab and go goodies, that will include high end tinned meat (think sardines and tuna) as well as locally sourced honey, jams and vinegars.

 

While waiting for the final touches to be put on his building, after a long delay due to the Pandemic, Justin was kind enough to take on our DMM Chef’s 10 Questions Interview:
What is your favorite ingredient to cook with?
 Butter: I love the fact that this dairy product is Universal in so many ways. From flaky French pastries to adding richness to a curry Indian or Thai cuisine, it succeeds to many levels. 
 
What ingredient do you dread?
  Rose Water: This is best used for perfumes and not for internal use. Ha! I mean you wants a mouth full of potpourri? 
  A little bit goes a long way, thats for sure.
 
 
What’s your favorite dish to make?
  Any type of shoulder, leg or arm that would require a full day in the oven and fills the air with an herby bold aroma. 
 
What’s your favorite pig out food?
  Chips & Dip of any shape or form
 
What restaurant, other than your own, do you like to dine at in the Miami Valley?
  I’m a sucker for ole school Supper Clubs, Treasure Island, Hickory Bar-B-Q, Buckhorn, Oakwood Club.
  These places take me back to my childhood when we would go out with my grandparents on a Saturday night. What a treat that was!! Also these places have a feeling of tradition which to me makes the menu more consistent and no surprises.
 
What’s your best advice for home chefs?
  Clean as you go 
 
If you could invite any 4 guests to a dinner party who would they be and why?
  Nancy Silverton, Martha Stewart, Christina Tosi, & Samin Nosrat
  I just have a strong connection with how they view food. I also feel they would leave their egos at the door and would be open for me to pick their brains. At least I would hope.
 
 
Who do you look up to in the industry and why?
  Elizabeth Valenti 
  She takes pride in her staff and does so much for the community. I’m just getting to know her but all I’ve witnessed is kindness and patients. Another person I would love to have over for dinner soon.
 
What do you do in the Miami Valley on a day off?
  Bike and Brewery hopping
  
 
Share a kitchen disaster, lucky break or other interesting story:
  I once caught my shirt on fire while stirring rhubarb. 
  While working at Christopher’s in late May of 2009. I had a large stock pot full of chopped rhubarb to cook down slightly before adding it to my strawberries. To keep it from burning in the bottom of my pot, I constantly had to keep a firm intense stir. My friend who was also a chef in the kitchen that day looked over at me stirring and said ” Justin you’re on fire!!” 
  Thinking she was commenting on my determination of not burning the rhubarb.. I replied ” I Know” and just kept stirring with a smile.
  She raised her voice ” No, you’re literally on fire”
  I looked down and here I had myself too close to the range and had caught my shirt on fire. With a panic I turned around and headed for the sink. How I did not burn myself is beyond me, but my shirt on the other hand had seen better days. I then borrowed an undershirt from a server so I could finish my strawberry rhubarb cobbler.   
  

Filed Under: Ten Questions, The Featured Articles Tagged With: Justin Mohler, Salt Block Biscuit Company

10?’s with Chef Katy Fischer

May 6, 2020 By Lisa Grigsby

Katy Fischer is originally from Urbana, Ohio and always knew she wanted to become a chef from an early age. She studied at the Pennsylvania Culinary Institute in Pittsburgh. After graduating, she traveled the US working in many five star resorts polishing her talents in the kitchen. One of her favorite places was Savannah, Georgia where she worked under a French Chef who taught her the art of Southern cuisine.

In 2011 Katy moved back to town to spend time with her family and met the love of her life, Jeremy. She has been with Coldwater Cafe in Tipp City for 8 years and she has been the Executive Chef since 2015. Her culinary talents have brought many new customers by enlightening their taste buds with her unique creations. When Katy isn’t creating masterpieces, she loves spending time with Jeremy in Key West and with their three dogs, Lu, Merle, and Huckleberry, whom she considers her children.

Katy took some time to answer our Chef 10? interview and here’s what she had to say:

What is your favorite ingredient to cook with? 
My favorite ingredient to cook with isn’t a specific ingredient…but I would say spice. I love spicy food. The spicier the better. At Coldwater, I definitely hold back the heat as many people aren’t as crazy about it as I am. But let me be clear, I do not like things to just be hot, they have to be flavorful as well. There are so many ingredients out there that infuse dishes that I wish people would be more open to. There are so many amazing chiles that are underutilized. I love harissa, curry, masalas…there are just so many.

 

What ingredient do you dread?
Hmmm. I would have to say veal. I personally do not cook or eat veal. For my own personal reasons. I am an animal lover and not a lover of animal cruelty.

 

What’s your favorite dish to make?
Soup! Random answer, I know. But at Coldwater, we are known for our soups. We have a Soup of the Day and I am always creating new things. You can make soup out of anything. I just made a green tomato bisque full of fresh basil and lime juice and topped it with a crab and jalapeno salad. Killer.

 

What’s your favorite pig out food?
Oh gosh, well I’d say sushi….I love sushi! I could probably eat an entire sushi boat by myself. Ha…and that pickled ginger, yum!

 

What restaurant, other than your own, do you like to dine at in the Miami Valley?
I love Thai Nine. Like I said before, I’m a spicy kind of lady…I always ask what the hottest number is when I order and then ask them to make it even spicier. They have amazing Curry and Pad Thai. I also love the “surprise” sushi roll, that’s always fun. I love that when I go there, they treat me so well. They know I am the Chef at Coldwater and I love that the employees are fan of us as well. I love the support.

 

What’s your best advice for home chefs?
My best advice to Home Chefs would be to not take things too seriously. Recipes are guidelines. Have fun with what you’re doing and try new things, because I promise you the best things in life were created by accident.

 

If you could invite any 4 guests to a dinner party who would they be and why?
Four guests (can I choose alive or dead?) 1. Emeril Lagasse – he was one of the reasons I decided to become a Chef. His cooking shows were about all I watched as a teenager. I was always asking my Mom to get me the ingredients for his recipes I saw him making and she did! 2. Elton John – he’s done it all. His music is amazing, he’s not afraid to stand out in a crowd, he’s an activist, he’s an inspiration, and he just seems like he’d have a lot of great stories to tell. 3. Ellen DeGeneres – she’s hilarious, witty, kind, genuine, generous, an animal lover and activist, and I know we would have so much to talk about. 4. My Mom – she’s my number one fan. She’s always been there supporting me every step of the way. She’s the main reason I became a Chef. She was always cooking and baking and I loved being around her and doing anything she was doing. I still do.

 

Who do you look up to in the industry and why?
Honestly, I look up to all the Chefs I see killin’ it on Instagram. The chefs who are always being tagged on True Cooks. The chefs that are out there day in and day out, busting their butts, making delicious and beautiful food. The chefs who are driven by the passion we as chefs all have inside of us. Being a chef is not for the faint of heart. When you’re passionate and dedicated enough to be a chef, you may not see the light of day. You spend it in a kitchen, creating art to make other’s happy. You go home, sleep, and get up and do it again. All for the passion.

 

What do you do in the Miami Valley on a day off?
On my days off I enjoy kayaking in the Great Miami near Troy and Tipp City, hiking in Yellow Springs, trying new wineries, riding my bicycle, walking my three pups, gardening ( I plant and take care of lots of succulents)

 

Share a kitchen disaster, lucky break or other interesting story:
Oh the kitchen stories I could tell you- well just the other day we had sold roughly 70 Charcuterie kits and I was prepping more cheese when my hand slipped off the tip of my knife. My knife went through my hand cutting through three layers of skin. 6 stitches later, I came back to work, and everyone got their Charcuterie boards.

 

Filed Under: Dayton Dining, Ten Questions, The Featured Articles Tagged With: Chef Katy, Coldwater Cafe, Katy Fischer

10?’s with Chef Dane Shipp

February 17, 2020 By Lisa Grigsby

Chef Dane Shipp

Chef Dane Shipp is approaching his second anniversary in the kitchen of Lock 27 Brewery.  A graduate of the Sinclair Culinary program he’s been cooking around town for over ten years.  Having started at the downtown branch of Lock 27 in winter of 2018, he was recently promoted to Executive Chef, overseeing both locations of the breweries restaurants.   Having just rolled out 17 new menu items, he made some time to take on DMM’s Chef 10?’s interview:

 

1.  What is your favorite ingredient to cook with?

My favorite ingredient to work with is garlic! It’s one of the most flavorful ingredients out there! I use it in a lot of my dishes. Roasted, fried crispy for asian dishes, sliced raw, etc…

2.  What ingredient do you dread?

I’d have to say the ingredient I dread the most is beets! Only because it takes a long time to cook, and it will stain you and everything around you!

3. What’s your favorite dish to make?

My favorite dish to make is pad kee mao (drunken noodles) I’m obsessed with asian cuisine, and that’s my favorite noodle dish. Spicy, and fresh ingredients!

Steak ramen

 

4. What’s your favorite pig out food?
That would have to be tacos! I can literally eat 20 tacos! One of the best creations ever made!

 

5. What restaurant, other than your own, do you like to dine at in the Miami Valley?
I go to a lot of different restaurants in the Dayton area! Because of my plant based diet I’m limited, but to name a few, Wheat Penny, Tik’s Thai Express, Taqueria Mixteca, Linhs Bistro, and Little Saigon!

 

6. What’s your best advice for home chefs?
My advice to home chefs is to try cooking with new ingredients! Experiment with new flavors! Gotta fail in attempts at different recipes in order to get better!

Scallops with bacon jam and roasted carrots



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

Lebron James– basketball was my first love, and I grew up watching him! He’s inspirational, and from a small town in Ohio like myself. I respect him a lot!
2 Chainz– I appreciate his taste in the finer things in life!  He not afraid to try different stuff, and I know he would appreciate my cooking!
Dave Chappelle– obviously everyone knows how funny this guy is! To be in a room with him would be a great experience! Comedians have different ways of thinking, and they are not afraid to say what they want. I respect his real ness
Barack Obama– Obama might be the coolest dude in the world! I just feel like he is always calm and chill! I feel like all those guys at a dinner party would create a really good vibe!

Lobster risotto


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

Honestly I look up to the underdogs. They people who are famous chefs, or classically trained. I’ve never been trained by anyone, so I can relate to the people who just know how to cook really good from getting in the kitchen and working at your craft! I look up to people like action bronson, and Matty Matheson. I can relate to people like that.

 

9. What do you do in the Miami Valley on a day off?
On a day off, I usually will go to a bigger city like Columbus or Cincinnati, and enjoy the city! Eating food, drinking cocktails, and experience all the culture I can!

 

10. share a kitchen disaster, lucky break or other interesting story:
My lucky break was honestly coming to lock 27. I was at my previous job for 8 years, and they never let me showcase my creativity. When I came to lock, I was creating dishes within the first 2 weeks, and after a year I was the executive chef! So now I create 4-5 dishes every single week for both locations, and it’s a rare thing in Dayton, OH for a chef to have that much creativity that doesn’t own the establishment!

Filed Under: Ten Questions, The Featured Articles Tagged With: Chef Dane Shipp, Lock 27, Sinclair Culinary School

10 ?’s with Chef Patrick Sartin

July 5, 2019 By Lisa Grigsby

Chef Patrick Sartin started cooking at a young age in Dayton working in several local kitchens including The Country Club of the North, Rocky’s Pizza, and Kohler Catering, before attending the Culinary Institute of America, where he graduated in 2002. After graduation Sartin did a stint as the Head Chef at Chanterelles here in Dayton, before he achieved his goal of travel and work in as many different regions of the US as he could, gaining as much culinary knowledge as possible.

Patrick has worked in the industry across the United States from Colorado to Maine working with very talented culinarians including two ACF Certified Master Chefs. As a chef for the prestigious Ocean Properties LTD in Bar Harbor Maine for years, Patrick assisted in opening and overseeing the daily operations in hotel kitchens and large catering facilities up and down the east coast. Sartin has extensive knowledge and experience executing large banquet functions, operating multiple outlets, and producing a wide variety of foods indigenous to the different regions and cultures of The United States. He began his  mobile venture Harvest Mobile Cusine in 2013, a valuable harvesttool for street vending, catering, and exposure of flavor, Patrick has been spreading the love of cuisine he has gathered through his extensive travels and aims to show how important it is to get back to the simplicity of cooking, using local ingredients and simple time honored techniques.

 

What is your favorite ingredient to cook with?

I prefer to cook with locally-sourced, organic ingredients. In my experience, those ingredients are the freshest, and most flavorful. I believe that by supporting our local growers and producers, I am slowly bringing the community together one bite at a time.

 

What ingredient do you dread?

Commercially manufactured and produced foods that are low in nutrition and high on preservatives.

 

Wedding Beets

What’s your favorite dish to make?

I don’t focus on a single dish, but rather the idea of utilizing foods from the area. I enjoy cooking according to the seasons. The most beneficial foods are those that are sourced from the roots of our community. So, I typically feed my family a lot of salads and vegetables.

 

What’s your favorite pig out food?

Eating is an essential part of life that we, as a culture, need to take more seriously. If you eat wholesome foods, you won’t have that urge to over indulge. I believe we need to change our mindsets to a healthier and more sustainable one when it comes to fueling our bodies.

 

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

I look for restaurants that have the same mind set as myself. I support locally-owned and operated restaurants that support community growers.  Corner Kitchen is our “go to” family dining spot.  They do a wonderful job sourcing local foods, have an excellent service staff, and respect the simple flavors that sourcing local can bring to the plate.  They do a great job of making the guest feel welcome, and also provide options for young growing palates to explore new tastes.

 

What’s your best advice for home chefs?

Always source your ingredients from your local growers or your own garden.  Utilizing foods at their peak freshness brings out the true flavors.  Simple cooking techniques highlight the fresh flavor of your community gardens.

 

Patrick & Becky

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

I would invite the 4 women who have meant the most to me in life.

-Grandmother Caroline who taught me the basic fundamentals of cooking at a very young age. I assisted her in many meal preparations and chocolate chip cookie batches.

-My Mother, Lin, who has always provided solid support throughout my culinary travels and growth.  Growing up on a farm she has a knack for gardening, and that spilled over to our large backyard produce garden that we used for our family meals growing up.

-My wife, Becky, who taught me that even though two individuals are raised in entirely different worlds, food is the one thing that everyone can relate too through memories.  She is a very important part of Harvest and the key to our success.  I’m very grateful to have her along for this ride, and look forward to many more roads traveled together.

-My daughter, Sage, who has been an inspiration to both Becky and I.  She is what drives us to be the best people we can, and continue to spread our passion of local food, and community support.  Being able to watch her grow has been an overall joy.

 

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

I look up to all the Chefs I was fortunate enough to spend time with in the kitchen and learn from in my culinary travels throughout the states.  I’m inspired by those who share my philosophy of using food as a way to build communities, and show respect to the hard-working farmers.

 

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

I enjoy spending time in nature with my dogs.  I know of several spots around the area that we can disappear into the woods, getting away from the daily grind and noise of life.  To me, the most relaxing space is being deep in the woods with a gentle breeze blowing just enough to hear the trees whisper as they sway. It’s in these brief moments, being one with nature, that I feel most at peace.

 

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

I have been very fortunate in my culinary travels to have the opportunity to share my passion with many dignitaries and well-known individuals, like President Obama.

Most recently we were asked to cater a birthday dinner for a local celebrity and his family.   We plated and served a 7-course, locally-sourced meal at a very secluded venue from our mobile kitchen.  It was very humbling to see the smiles on folks after experiencing my creations, and sharing these flavors with people from all walks of life.

 

Filed Under: Dayton Dining, Ten Questions, The Featured Articles Tagged With: Chef Patrick Sartin, Harvest Mobile Cuisine

10 ?’s with Chef Stephanie Schifrin Salas

January 11, 2019 By Lisa Grigsby

Cincinnati native and University of Cincinnati alumna, Stephanie Schifrin Salas was born to be a chef. Early on, while watching PBS’s original celebrity chef, Julia Child, Stephanie was enthralled with all things cooking. Her junior high classmates began referring to her as “Chef Steph” well before her graduation from Queen City Culinary Academy and the Culinary Institute of America.

Feeding larger groups has become Chef Stephanie’s niche. Cooking at home for two or four people has become increasingly difficult as she has grown accustomed to feeding the masses.

Chef Stephanie’s cooking style is a modern mix of classic flavors. She has a flair for taking ordinary ingredients and making them extraordinary.

Chef Stephanie accepted the position of Executive Chef at The Dayton Club atop the Kettering Tower this past July. While she stays busy helping the club through it’s rebrand, she also found time to answer our Chef 10 ? interview.

What is your favorite ingredient to cook with?

Fresh herbs & citrus…they add so much flavor and acidity to dishes and allow me to use less salt!

What ingredient do you dread?

Anything in a can!

What’s your favorite dish to make?

Soups & sauces. I was classically trained as a saucier out of culinary school & my first Chef taught me if I could make a good soup or sauce; I could make ANYTHING!

What’s your favorite pig out food?

It’s either a good pizza or bowl of really awesome pasta.

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

I am a fan of The Paragon, Thai 9, Corner Kitchen, Mamma DiSalvo’s.

What’s your best advice for home chefs?

Don’t over complicate things…if it tastes great & your friends & family love it…then it’s a win! The pics on Pinterest, social media & recipe books don’t always get it right!! Cook from your heart & soul…the rest will follow

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

Julia Child, Ronald Reagan, My Grandpa Stu & Michael Jordan…to discuss the world, sports, cooking, my love of all of them and how they all individually had a part of shaping me to be the talented chef (& fan of things sports & politics) that I am today

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

Other strong & talented women in our business that succeed and grow—that are willing to share their stories and knowledge with others. Those (like me) who mentor and challenge young chefs to do better, to be humble, to learn the craft from the ground up and take a piece and part from every cook, utility worker, chef, FOH co-worker, GM, bartender you come into contact with—you never know when you will work with them again…and you never know what trick of the trade they will teach you…inspire you with or motivation you will want to share with a protégée in the future!

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

Spend time with good friends & loved ones checking out locally owned shops, restaurants, galleries & museums. I love learning about the history of the Miami Valley area and have used a great deal of its people & places as inspirations in my new menus here at the Dayton Club.

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

Funny sports related laugh…when I was the Executive Chef @ Soldier Field in Chicago my Game Day Kitchen was on one of the Skybox levels in the stadium…I had the pleasure of coming in to find Paris Hilton, Jim Belushi, Bill Murray and other famous celebrities helping my line cooks bang out orders during a rush! They were lost…but it was always so much fun watching them play along with my staff!!

 

Filed Under: Ten Questions, The Featured Articles Tagged With: Stephanie Schifrin Salas, The Dayton Club

10 ?s with Chef Jansen Trotman

October 4, 2018 By Lisa Grigsby

Chef Jansen Trotman was born in Trinidad and grew up in the Virgin islands. His family’s love for food and fellowship as well as their passion for clean living became the foundation and inspiration for his culinary career. Chef Jansen has been in the restaurant industry for over 25 years. Throughout the years, he’s had the privilege of working with some wonderfully talented and extremely creative chefs , Dan Eule , Ricardo Heridia, and Anne Kearney, to name a few. Jansen has been the executive chef at Lily’s Bistro in the Oregon district since January where they have always maintained a very close relationship with the local farming community.  he’s been helping to grow their team’s love for creative, fun, and seasonally-driven menus that they change each and every day.

What is your favorite ingredient to cook with?

fresh fish
What ingredient do you dread?
canned meat
What’s your favorite dish to make?
beans and rice with a perfectly cooked sunny side up egg.
What’s your favorite pig out food?
taco bake
What restaurant, other than your own do you like to dine at in the Miami Valley?
Meadowlark
What’s your best advice for home chefs?
taste everything… a lot!
If you could invite any 4 guests to a dinner party who would they be and why?
My Mom,  Dad and my wife because they share the same love for food and fellowship as I. The fourth person is incredibly difficult to decide, I’ll have to give it some thought.
Who do you look up to in the industry and why?
Nobu Matsuhisa.. he’s my all time favorite chef. I admire his drive and determination to stick to his vision throughout the years in spite of so much adversity and opposition.
What do you do in the Miami Valley on a day off?
usually visit one of the local parks for a walk or a hike and dine at one of the local eatery’s.
Share a kitchen disaster, lucky break or other interesting story:
I was vegetarian until I graduated high school. When I was younger my sister’s and I would spend the summers in Tortola with my grandmother. Her brother regularly brought her fresh whole fish from his morning catch. She would clean it, make broth out of the head and bones to use in soups and stews. This whole process at the time was foreign to me and maybe a bit weird and gross too! One morning I was being a total jerk and telling her that it’s disgusting and awful and she promptly picked up one of the fish heads, and hurrled it at me. That might have been when my deep connection to seafood began!!

Filed Under: Ten Questions, The Featured Articles Tagged With: Jansen Trotman, Lily's Bistro

10 ?s with Chef Aaron Watson

March 27, 2018 By Lisa Grigsby

There’s a new face in the kitchen at the Dayton Convention Center, Chef Aaron Watson.  Technically he’s employed by Spectra by Comcast Spectacor, who handles the food service for the Center.

Prior to his recent move to Dayton Watson was the Executive Chef of Babalu Tapas and Tacos in Lexington, KY.  Owner Al Roberts described Watson as “very talented and energetic and outgoing with the public.”   He also described Watson as “very emphatic about working with local suppliers and  he built invaluable relationships with producers of local agriculture.”

Chef describes himself  as an over achiever, with hands on experience managing high volume kitchens, which is a good thing since his first big event in his new kitchen at the Convention Center will be the 2018 Delta Sigma Theta Debutante Ball this weekend for over 1000 guests.

Watson earned his Associates of Applied Business in Hospitality Management as well as Restaurant Marketing, Professional Chef and Human Resource and Management Certifications from Cuyahoga Community College in Cleveland.

 

To help you get to know the new Chef in town, we asked him to answer our 10 ? interview and here’s what he had to say:

 

Duck Breast/Five Grain Rice Pilaf/Lemon Sabayon/Citrus Balsamic/Asparagus

What is your favorite ingredient to cook with?

Duck

What ingredient do you dread?

Vegetable Base…!

What’s your favorite dish to make?

Ossobuco

What’s your favorite pig out food?

Tacos

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

I’ve only been in Dayton for about 2 weeks. But I look forward to seeing what the food scene has to offer.

What’s your best advice for home chefs?

Volunteer to cook for a weekend at a local fine dining restaurant. It will be a life changing experience

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

Will Smith, Kim Jong Un, Dalai lama, Linda Blair. Reason: Pure entertainment value!

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

Eddy Tancredi

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

Biking, Hiking, Camping, Bush craft

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

A fellow cook at the time had been working very long hours for over a week. Mainly shifts he had picked up to gain extra money. Stress was surmounting due to him working a second job and also holding the position of Pastor at a local Church. One night he comes over to me and asks if I can close his station so he can leave early. I told him I had been busy all night and have a lot to do closing my station already. He asked several other people to no avail. He then began yelling that no one will help him and then completely freaked! He started throwing hand fulls of baked potatoes into the oven with cans of Vegaline, threatening to blow us up. He than began slinging pans of ketchup and bbq sauce all over the walls while yelling about us not being a team. One of the cooks ran off the line in fear to get a manager from the FOH. At that point, the cook then scurried to gather all the hotel pans from the floor, emptied the oven of potatoes and pan spray. Then he ran in the back to the mop sink, grabbed the water hose and sprayed all the sauce off the walls, squigied the floor and stood in front of his station as if nothing ever happened? The manager finally comes back to the kitchen with an anxiety filled expression and sees everything running as usual. That was the day we all realized just how crazy Ed actually was! Things never felt quite as safe after that…

Filed Under: Dayton Dining, Ten Questions, The Featured Articles Tagged With: Chef Aaron Watson, Comcast Spectacor, Spectra

10?’s With 2018 Chef Showdown Champ Crystal Coppock

March 19, 2018 By Lisa Grigsby

The judges with Crystal.

The third times a charm for Wheat Penny Chef Crystal Coppock.  On Sunday afternoon at The Dayton Home and Outdoor Living Show, before a standing room only audience,  Crystal took her mystery bag of Marrow Bones, Gorgonzola Cheese, Bacon and  Angel Food Cake, enhanced by her special anchovy butter and some ingredients from the Whole Food Pantry  and created the winning dish, as judged by James Beard Award winning Chef Anne Kearney, former C’est Tout owner Dominique Fortin and Nestle Corporate Executive Chef George Sideras.

Crystal, a Dayton native, has been been cooking since her childhood. What started as a hobby quickly turned into the passion which paved the path to her eventual career.

Crystal’s childhood memories of the kitchen revolve around her grandma, Clarine Baldwin. She can recall standing at her grandma’s side as Clarine would cook Southern family favorites from scratch, such as chicken and dumplings or cornbread. Crystal was completely enamored by Clarine’s ability to transform things as simple as flour and eggs into healing and delicious meals which would then be celebrated by family and friends.

Qualifying round of Chef Showdown with Crystal, Rae Rosbough and Jon Mezera on Sat, March 17th

Crystal would later go on to pursue Culinary Arts at the Miami Valley Career Technology Center in Clayton, Ohio, graduating in 2008. She worked in several kitchens, both corporate and local before eventually finding her place as Sous Chef at Wheat Penny Oven and Bar. The passion for food and people displayed at Wheat Penny by its owners Elizabeth Wiley, Elizabeth Valenti, and Dave Rawson resonated with Crystal.  The message is simple and powerful: Cook great food for great people. 

After entering the showdown in 2016, making it the finals in 2017, in 2018 Crystal walked away with the $500 grand prize and bragging rights.  Right after her win, we asked her to answer our Chef 10 Questions and here are her answers:

What is your favorite ingredient to cook with?

2017 Chef Showdown Finals

 
I’m a huge fan of fish.  It’s so versatile, but also requires some technique to execute properly. Additionally,  I really enjoy using vinegars, they can breathe a new life into some pretty dull things. 
 
What ingredient do you dread?
Oh man, I truly don’t know.  I don’t care for chicken breast, but I can’t say I dread it. 
 
What’s your favorite dish to make?
I love making fresh pasta,  equally I love sauce making.  I care a lot about texture and depth of flavor. 
 
What’s your favorite pig out food?

Cooking at Wheat Penny

Dips of all kinds.  I’m a sucker for a good guacamole.
 
What restaurant, other than your own, do you like to dine at in the Miami Valley?
Corner Kitchen,  without a doubt. 
 
What’s your best advice for home chefs?
Challenge yourself and accept that you’re going to mess some things up.  Cooking should be fun, and you should explore it. 
 
If you could invite any 4 guests to a dinner party who would they be and why?
Hmmm… I don’t have a good answer for that.  I really enjoy sharing food with people, that’s why I do this work.  So really,  anyone who genuinely appreciates good food. 
 
Who do you look up to in the industry and why?

Marysa & Crystal – photo by Megan Powell


A lot of people, but in particular Dave Rawson. He is so knowledgeable but very modest.  I try to model my management style after him.  He’s a really spectacular chef and mentor. 

What do you do in the Miami Valley on a day off?
I hang out with my wonderful wife,  Marysa and we like seeing movies,  going to dinner,  going to museums or just hanging on the couch with our dog. 
 
Share a kitchen disaster, lucky break or other interesting story:
Well, who could forget about the time I forgot the sauce during the first chef showdown? I’ve learned a lot about focus since then.  

 

Filed Under: Dayton Dining, Ten Questions, The Featured Articles Tagged With: Chef Showdown, Crystal Coppock

10 ?’s with Katie Marks of The Wicked ‘Wich

March 30, 2017 By Lisa Grigsby

Katie Marks is the owner of The Wicked ‘Wich of Dayton, a food truck that specializes in fresh, made to order eclectic combinations to basic build-your-own sandwiches brought to the streets of Dayton. They offer food different from your normal routine; combinations of sweet and savory on delicious local bread, along with a variety of options for vegetarians.

Not only is she passionate about the food she delivers, she’s also passionate about Dayton.  The Wicked ‘Wich of Dayton is throwing their 3rd annual launch party, with all proceeds going to TJ’s Place of Hope and Building Bridges, two great non-profit organizations in the Dayton area serving at-risk youth. Come for an evening of great music, local craft beer, raffle prizes, and amazing food!

Admission is $10 for 8 talented acts, all of which are from Dayton aside from our guest act, Jounce. Raffle tickets are $1 a piece or 6 for $5, featuring some pretty cool prizes from local businesses in the area. The truck will be accessible without the door fee, so if you’re looking for a great sandwich, come grab one!  
So Katie says, “please come say hello and try the food. Not only are you getting a better quality and more convenient sandwich, you’ll be helping to make a better Dayton.”

Before the food truck reason gets rolling, we asked Katie to take time out to answer our 10 ?’s:

 

What is your favorite ingredient to cook with?

My favorite ingredient to cook with is garlic.  I think the best dishes begin with fresh minced garlic (not the jarred stuff).  It usually has a hiding spot within all of our creations, including my home ones.

 

What ingredient do you dread?

Onions.  I am so sensitive they are like mace.  Fortunately, I have a great crew on hand to make sure they are taken care of. 

 

What’s your favorite dish to make?

My favorite dish to make lately is French Toast.  My mom made it for me growing up, and I’ve always loved experimenting with different batters and toppings.  This weekend at the Brunch Rally, we are unveiling a new sandwich with French Toast as the bread.  Stay tuned, I just tried it and it’s super tasty.  (We are putting the menu on Facebook shortly)

 

What’s your favorite pig out food?

My favorite pig out food is The Root Beer Stande on Wilmington.  There’s nothing better than their Mac-and-cheese bites and a root beer float.

 

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

This is such a difficult question, because there’s so many innovative and talented chefs in the area.  I wish I could give a top 5, although I’ll try and get away with food truck and brick-and-mortar.  PA’s Pork always has my heart with their take on different styles of cuisine, while Wheat Penny has me with their out-of-the-box style and fabulous wood fired pizza.

 

What’s your best advice for home chefs?

My best advice for home chefs would be to try something out of your comfort zone.  Don’t be afraid to mess something up, sometimes the best creations come from complete accidents or mistakes themselves.  Try out of the box combinations.  Cilantro and marmalade on a sandwich was because it was all that was in my refrigerator. 

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

These questions are challenging!  My four guests would be:

1. The Wright Brothers.  I have always admired their innovation, intelligence, and dedication to a concept.  Their brilliance changed the way the entire world works, and it all started right here.  I would also want to ask about being alive through the transition from horse and buggies to fighter jets and electric start automobiles.

2. James Yancey.  Known in the music industry as J Dilla, he was a producer back the 1990’s that was celebrated for his sample methods with the very simple tools he used.  I would say he is proof that it isn’t the artist’s tools, but the artist themselves that can create beautiful masterpieces with what they have.

3. Jack Joyce, one of the founders of Rogue Brewery in Oregon.  I have always been fascinated with their business model and marketing.  The company is ran strictly word of mouth, and they have a great concept in their bottling and labeling.  Several of their ingredients even come from Rogue Farms, their own farm dedicated to the brewery.  I highly recommend the Pumpkin Patch Ale during the fall, and any of their Voodoo Donut ales they come out with every year.  

4. Paul Lawrence Dunbar. After reading his poetry, I would want to hear his story and also what his life was like in Dayton. I feel like he is a very underrated part of Dayton history, and often overlooked.

 

Seasoned sausage, scrambled egg, housemade salsa, and fresh cut cilantro all on a heated double corn tortilla

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

I look up to Angela and Pete Olejnicek from PA’s Pork.  They have been amazing mentors and friends as we’ve navigated the food truck waters.  Angela is one of the smartest people I’ve ever met and is so talented at what she does, and Pete is also extremely talented along with handy.  It always seems like the two of them can get through anything, and have used their wisdom and experience to help me through some tough times.

 

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

I always love hiking Glen Helen, and treating myself and my partner to a local venue for the evening.  I am almost never disappointed with the local dining options, and the breweries here are incredible.  I’ll also venture out to local shows, for we have some extremely talented bands that play in the area.

 

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

We have forgotten the bread.  Yes, the bread.  All’s I can say is thank god someone (really a member of a solid support system) could go and get it in time, and that we are all human 🙂

We are so excited for the changes and hard work we’ve put in over the winter. From the feedback we’ve received, we’ve come up with some faster logistics, opened up an expo window in the back, and have begun some new sandwiches that we cannot wait to share with you! We love you guys and cannot put into words how much we have appreciated the support over the last two years. Here’s to an amazing third season!

??Sunday we are at The Old Yellow Cab again! Only this time it’s for Brunch! A food truck rally, brought to you by The Drunken Waffle and Smokinbeebeeq. There’s some great trucks and we will have an awesome menu! Check it out in the comments section on Monday.

On the Menu:

?THIS IS PINE-AL TAP (NEW!):
Slow-cooked teriyaki chicken is paired with Havarti cheese, with sunflower kerns for a smooth flavor and crunch with pineapple preserves for a sweet finish.

?LADY MARMALADE (Best of Dayton finalist from Dayton.com two years in a row!)
Sliced almonds provide a little crunch to turkey, fused with white cheddar while paired with cilantro and orange marmalade.

?PHILLY BOB THORNTON:
Roast beef is paired with Swiss cheese, then a layer of sautéed mushroom, onion, and green pepper, then finished with our housemade garlic-parm mayo.

?NEW AGE GRILL (vegetarian):
Sautéed mushrooms are sandwiched between two slices of Swiss cheese with giardiniera (pickled vegetables, popular with Chicago-style pizza), then topped off with our housemade Cabernet ketchup.

?GRILLED CHEESE/BUILD YOUR OWN:
Default cheese is cheddar, although you’re welcome to ask about the different cheese we have that day. Add lettuce, tomato, onion, or pickle as well.
We try to source our ingredients as locally as possible ❤️
Side Items:
?IN QUESO EMERGENCY (NEW!):
Housemade queso dip with tortilla chips

?SLAW APOLOGIES:
Our fresh signature coleslaw, prepared fresh daily
?Mike Sell’s Potato Chips
?Pepsi Products and water
?Debit and credit accepted.?

Order from your office before your break or on your way home, and pick up your food ready to go! Click the link below for some mobile carryout with a twist.

For more on the Wicked ‘Wich- hear them on the Gem City Podcast.

Filed Under: Dayton Food Trucks, Ten Questions, The Featured Articles Tagged With: Food Truck, Katie Marks, wicked wich

10 ?’s with Chef Aaron Braun

March 7, 2017 By Lisa Grigsby

Chef Aaron Braun’s culinary interest began in his Mother’s kitchen in Kettering, but was probably inherited from his Grandfather, who immigrated and opened a small restaurant in Dayton. Appreciation for good food and gatherings around the family dinner table inspired Aaron to seek employment in local restaurants at an early age, and later to obtain Culinary and Business Degrees from Hocking College in Nelsonville, Ohio.

He further broadened his cooking horizons on Put-in-Bay and then moved on to San Diego.  In California, Aaron promptly found employment at Silvergate Yacht Club, and then a 44-acre, private island resort; Paradise Point. It was at this luxury resort that he was able to really grow, eventually becoming the Chef of their fine dining establishment.  After getting married and traveling across the country, Aaron’s dedication to family and devotion to his hometown have brought him back to Dayton, where he has had the privilege of working for Wiley, as Meadowlark’s Sous Chef, for the past four years.

Aaron will be competing in the 2nd Annual Chef Showdown at the Dayton Home and Garden Show on Sat, March 18th in the first round at 11am.   This Chopped inspired competition features 9 local Chefs challenged to prepare an appetizer from a mystery basket of ingredients in 20 minutes.  One chef from each of the 3 preliminary rounds moves on to the finals Sunday at 1pm where they’ll create an entree in 30 minutes.  Winner gets $500 and bragging rights for the year!

Before the big competition we asked Aaron to take on our 10 question interview:

What is your favorite ingredient to cook with?

Eggs, they are so versatile and delicious, a key ingredient in some of my favorite things: fresh pasta dough, custards, cakes, breaded anything and of course on their own, in a breakfast burrito or a fried egg sandwich.

What ingredient do you dread?

Artichokes, I worked at a place that had a tuna dish that required two 20lb. cases of artichokes a week. By the time you get done peeling and trimming them there isn’t much yield and inevitably you end up with a thousand little cuts all over your hands.

What’s your favorite dish to make?
Hungarian greasy bread, so bear with me here, you take a good rye bread (I always use DLM) and slice it thick. Take jaw bacon and make deep cross cuts into the fat and skewer it. Chop up yellow onion, green pepper and the best tomato from the garden, and get some Hungarian paprika.  Now you’ll need a fire in the backyard, (on what will be the hottest day of the year). Take your bread put the peppers, onion and tomato on the the slice of rye bread (we usually build a few of them and set them on plates around the fire).  Next hold the skewered jaw bacon above the fire and wait. Once the fat starts slowly rendering, drip it on your sandwich, shake a fair amount of paprika on and enjoy. Best served surrounded by family telling stories.

Anything that requires building a fire in the backyard and inviting the whole family over is good with me. 

What’s your favorite pig out food?
Italian Hoagie: crisp-on-the-outside soft-in-the-middle bread, best quality Italian cold cuts and provolone, shredded lettuce, thin sliced tomatoes and onion, topped with spicy cherry peppers, sprinkled with oregano and doused in vinegar and oil.

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

Kabuki, we split a DoLsot Bimbob for an appetizer; rice, beef, veggies and a sunny side up egg. They serve it with a Korean spicy sauce that is amazing.  The dish is served in a hot stone bowl, as it sits the rice on the bottom becomes crispy- so good.  Then we have our favorite house sushi rolls- great food and service.

What’s your best advice for home chefs?

Mise en place, okay deep breath, it’s a French culinary term meaning everything “in its place”. So before you start cooking, measure out your ingredients, chop your vegetables and herbs, open your cans, get your pots and skillets out.  Once you have everything out and measured, it will make for less stressful cooking.  

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

Phil Lesh, Bob Weir and Jerry Garcia, I’ve been inspired for decades by their creativity, improvisation and the ability to consistently blow their audiences’ minds.  The last person would be my wife Candice, because if I was hanging out with the boys and cooking and didn’t invite her there would be many quiet mornings around the coffee pot.

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

Wiley, the owner of Meadowlark, I have had the pleasure of working for Wiley for a few years now. She has inspired me with her generosity and love for food and people. The wealth of culinary experiences she brings to the table inspires me to continue to seek out my own and share them through cooking. I don’t know if I will ever be able to repay her for everything she has taught me. Thank You!

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

  Starting the day off at the thrift store, we stop back at the house to pick up our dog Pancho and drive through Tudor’s Biscuit World (in Xenia). We head over to Scout Dog Park for a few hours of live entertainment. Then we go back to the house to garden for a bit and enjoy sunset around the pool and grill with friends and family.

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

  I had just moved to San Diego, I was working in a fine dining restaurant on a 44-acre island.   I had been roped into joining the Safety Committee for the resort; attending weekly meetings, inspections of other departments and this kind of fun stuff.  Anyway, we had just finished an Easter brunch, we had a few tables finishing up, the general manager had asked me to go out and talk to a table that was from Ohio (so being a proud Ohio guy I obliged). Within a matter of a minute or two the restaurant was shaking, chandelier swaying, glassware tinging, and panic noise coming from the kitchen.  My thought process was- What is happening?   Earthquake!  Being from Ohio, I had never been in an earthquake nor had the guest I was talking with. I remembered from a safety meeting the location to take everyone in case of an emergency, calmly got the guests up from the tables, started to lead them to the safety point and sent a bus boy back to get my kitchen staff. Before the ground had stopped shaking we had everyone out of the building and I had my (future) wife on the phone to make sure she was alright. She said that it must have been a big one, her Mom on the other line had felt it in Arizona!  That was my first earthquake, safety pays, no injuries reported.

Filed Under: Dayton Dining, Ten Questions, The Featured Articles Tagged With: Chef Aaron Braun, Chef Showdown, Meadowlark

10 ?’s with Fifth Street Brewpubs Chef Brandon Travis

October 27, 2016 By Lisa Grigsby

brandonChef Brandon Travis  has  over 2700 owner/bosses, at the Fifth Street Brewpub.   more than 11 years of food service experience. During that time, he worked in nearly every kitchen station and position, which allowed him to learn how to effectively run a kitchen to provide the highest quality of fare to customers. Chef Brandon specializes in obtaining the highest quality products available and focuses on responsible and sustainable sourcing. He strives to use locally grown and produced products in everything he creates. Chef Brandon attended Sinclair Community College’s culinary arts and hospitality management program. He’s worked at Fifth Street Brewpub since they first introduced their kitchen.

Just last week Chef Brandon introduced a new menu for the brewpub, which includes discounted prices for members and a Monday – Friday, 4 – 6 PM happy hour for all that offers $1 off drafts, and wine as well as all sharing plates, like the smoked salmon dip,  Co-op Cheese curds, and the ever popular Henry Chips not have an option to add chicken, pork or braised beef.   The entree menu includes a turkey avocado club, the best selling build your own burger, a vegan spinach wrap and 4 salads to choose from. Brunch is served Saturday and Sunday from 10am -2pm with breakfast classics like french toast, steak and eggs and some specialty items like chicken and waffles and the over the top banana foster waffle.  See the full menu here.

Chef Brandon took time out from the kitchen to answer our Chef’s 10 ?’s so we could get to know him a little better.  We learned he’s a man of few words, preferring to let his food do the talking.

 

What is your favorite ingredient to cook with? Cilantro

14567423_973011619493766_6370872383649163016_o

Spatzel Pork – A breaded pork tenderloin fried to perfection served on spatzel dumplings topped with caramelized onions and our housemade beer cheese.

 

What ingredient do you dread? Tamarind

 

What’s your favorite dish to make? Risotto

 

What’s your favorite pig out food? Chinese

 

What restaurant, other than your own do you like to dine at in the Miami Valley?
Thai 9

14670681_985082911619970_3011955688092643095_n

weekly specials change frequently, pictured here: tequila lime shrimp tacos

 

What’s your best advice for home chefs? Practice, practice, practice.

 

If you could invite any 4 guests to a dinner party who would they be and why?
I would invite Harrison Ford, Carrie Fisher, Mark Hamill, and James Earl Jones to dinner because I’m a Star Wars nerd.

 

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

14524390_970536089741319_4914030837225539941_o

Crabby Patty – A ½ pound handcrafted crab cake griddled to perfection served on a toasted brioche bun garnished with lettuce, tomato and a Cajun remoulade.

io, New York restauranteur, who is equal parts business and chef. He has five James Beard Awards under his belt.

What do you do in the Miami Valley on a day off? A day off starts with coffee at the Boston Stoker and a trip to Yellow Springs to hike with the dog and girlfriend.

 

Share a kitchen disaster, lucky break or other interesting story:
My best kitchen disaster story was when I tipped an entire storage rack over because I’m short and needed to climb it for a dish on the top shelf.

Filed Under: Dayton Dining, Ten Questions, The Featured Articles Tagged With: Chef Brandon Travis, Fifth Street Brewpub

10 ?’s with Chris Coherd, Executive Chef, Mudlick Tap House

September 30, 2016 By Lisa Grigsby

chriscoherdChris Coherd, took over as Executive Chef at Mudlick Tap House this past  May. No stranger to kitchens around town, he worked at Truffles, Madison’s and Fresco.  Before making the move to this Germantown eatery, Coherd  spent three years as the Sous Chef under Chef Anne Kearney at Rue Dumaine.

Chef Chris believes in running a scratch kitchen, and whether that means butchering the  free range chicken he picks up from Ed Hill in Xenia or curing  his own meats, he prides himself on his  commitment to locally sourcing ingredients.

An avid outdoorsman, he loves to hunt and fish and has been spotted at Urban Krag doing some climbing as well. He also loves to spend time with his wife Elly and their 9 month old son Max.

Now that he’ s put his mark on the menu at Mudlick, he took the time time to answer our 10 ? Chef Interview.  Enjoy his answers below:

 

 

DMM: What is your favorite ingredient to cook with?

CC:   I cook with so many ingredients and I love all of them. My most common are butter, onion and garlic.   And fats…every dish is rounded out with some kind of fat whether its olive oil, bacon fat, butter, etc.

 

DMM: What ingredient do you dread?

CC:  Bony fish…deboning fish is time consuming and can also destroy the fish and create an unappealing visual.

 

14225335_1152455064815312_1148696659339615027_n

pan seared red snapper served with crispy yukon potatoes and local pea shoots finished with a relish of sweet corn, shallot, zucchini, red bell pepper and a champagne vinaigrette.

DMM: What’s your favorite dish to make?

CC:  Curry chicken and rice with fried basil leaves. I make my curry from scratch with curry coconut milk, garlic, jalapeno, and onion and reduce it to concentrate the flavors then add chicken and serve it over rice topped with some fried basil leaves.

 

DMM: What’s your favorite pig out food?
CC:  PIZZA-Pies and Pints – The Hot Mama

 

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

CC: Taquria Mixteca – I order the same thing every time I go – chicken steak shrimp fajitas

14079678_1132530870141065_454040676701029534_n

New Zealand lamb chops with farm fresh pea shoots, sauté of white beans, sun-dried tomato, and lemon zest with a mint parsley pistou!

DMM: What’s your best advice for home chefs?

CC: Taste everything before you serve it!

 

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

CC:

Brian Griffey – the first chef I ever worked for and my mentor

Phillip Cronin – Childhood friend and chef for Edward Lee in Washington DC

Aaron Allen-Former co-worker and chef de cuisine at Autumn Restaurant at Nemacolin Woodlands Resort

Nate Vance – Sous Chef at Salar

Worked with all of them, enjoyed working with them, respect their culinary skills and talent, and we all enjoy each other’s company

 

13680865_1118103094917176_6222323173043995204_n

Black grouper pan seared on a zucchini fritter & arugula with a relish of bell peppers, local sweet corn & wilted shallot on a roasted red pepper coulis!

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

CC:  Anne Kearney

She’s a beast in the kitchen. If you think your fast at prep, work next to her for 30 minutes and you will realize how slow you really are. And her knife cuts will look better than yours!

 

DMM: What do you do in the Miami Valley on your day off?

WhSandwiches from Fifth Street Deli (The Champ), Beers and Giant Jenga at Warped Wing. But in the fall, you can find me in a tree stand.

 

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

CC:  When I worked this year’s Celebrity Chef James Beard dinner in Columbus, Brian the chef de cuisine was originally supposed to cook the venison loin and at the last minute decided to hand off the responsibility to me which I was extremely nervous about since these are a lot of talented chefs. The venison came out cooked perfectly followed by several compliments from the many talented chefs in attendance.

 

 

 

 

 

 

Filed Under: Dayton Dining, Ten Questions, The Featured Articles Tagged With: Chris Coherd, Mudlick Tap House

  • « Go to Previous Page
  • Page 1
  • Page 2
  • Page 3
  • Page 4
  • Go to Next Page »

Primary Sidebar

Submit An Event to Dayton937

- Featured Events -

Loading view.
  • Previous week
  • Next week

The Barking Burger Company

11:00 am
Win Supply

Dayton Audio Tour: Voices, Visions & Heritage in Downtown’s Heart

12:00 pm
Centre City Building

Cosplay Festival

4:00 pm
Bushido Ramen

Free Yoga with Aleasha

6:00 pm
RiverScape MetroPark

Spooktacular 5 Course Beer Dinner

6:30 pm
BJ's Brewhouse Austin Landing

Trivia with A Twist

6:30 pm
The Pub

Spettacolo! Art Dinner 2025

6:30 pm
The Contemporary Dayton

Open Mic Jam with Nathan Jenkins

7:00 pm
The Barrel

LGBT AA group

7:00 pm
Greater Dayton LGBT Center
+ 1 More

A New Season: Thriving in Your Later Years Series

11:00 am
Dayton Metro Library - Kettering-Moraine Branch

Dayton Audio Tour: Voices, Visions & Heritage in Downtown’s Heart

12:00 pm
Centre City Building

Bradford Pumpkin Show

4:00 pm
downtown bradford

Live Music from Mike Wade Trio at Whisperz Speakeasy

6:00 pm
Whisperz Speakeasy

Progressive Euchre Tournament

7:00 pm
Star City Brewing Company

Trivia Night

7:00 pm
TJ Chumps Fairborn

Be Creative With Me – Soul album – Romantic Novel Release Party

7:00 pm
The Grande Hall at Liberty Tower

Peach’s Open Mic Night

8:00 pm
Peach's Grill

Fairborn Farmers Market

10:00 am
Downtown Fairborn

Illy’s Fire Pizza

10:00 am
Amazon Fulfillment Center

Wheel Fresh Pizza

11:00 am
Win Supply

Dayton Audio Tour: Voices, Visions & Heritage in Downtown’s Heart

12:00 pm
Centre City Building

Ribbon Cutting and Exclusive Facility Tour at All-In Nutritionals

4:00 pm

Bradford Pumpkin Show

4:00 pm
downtown bradford

Balance & Bliss For Breast Wishes

6:00 pm
The Brightside Event & Music Venue

Live Music from Danny Voris at Whisperz Speakeasy

6:00 pm
Whisperz Speakeasy

Open Mic Night

6:00 pm
Lucky Star Brewery

Trivia Night at Alematic

7:00 pm
Alematic Artisan Ales

Open Mic Night

9:00 pm
Leaf & Vine
+ 3 More
All Day

OUT HERE DAYTON FILM FEST

The Neon

Art Start Pre-School Storytime

11:30 am
Rosewood Arts Centre

Dayton Audio Tour: Voices, Visions & Heritage in Downtown’s Heart

12:00 pm
Centre City Building

Open Coworking

12:00 pm
The Hub at Dayton Arcade

Launch Pad

12:00 pm
The Hub at Dayton Arcade

Bradford Pumpkin Show

4:00 pm
downtown bradford

Big Ideas for Defending Democracy

5:00 pm
Dayton Metro Library - Main Library

Culture Kitchen: Taste of Armenia and Turkey 5:00pm – 8:00pm

5:00 pm
2nd Street Market

Bourbon & Bags – Benefit for The Center for Community Based Care

6:00 pm
Miami Valley Sports Bar

Live Music from Moses Mabarak Trio at Whisperz Speakeasy

6:00 pm
Whisperz Speakeasy

Open Mic Night

6:30 pm
The common Beer Company

Fun Trivia! Prizes!

7:00 pm
Bock Family Brewing

Fellowship of the Rave

7:00 pm
The Brightside Event & Music Venue
+ 5 More

A New Season: Thriving in Your Later Years Series

11:00 am
Dayton Metro Library - Kettering-Moraine Branch

Dayton Audio Tour: Voices, Visions & Heritage in Downtown’s Heart

12:00 pm
Centre City Building

2025 Fall Parade of Homes

12:00 pm
all around town

Bradford Pumpkin Show

1:00 pm
downtown bradford

Downtown Dayton Historic Walking Tours

5:30 pm

Greene County Historical Society Ghost Walk South Tour

5:30 pm
Greene County Ohio Historical Society

LIVE TRIVIA with Trivia Shark

6:00 pm
Miami Valley Sports Bar

Lebanon Oktoberfest

6:00 pm
mulberry street plaza

LIVE TRIVIA with Trivia Shark

6:00 pm
Miami Valley Sports Bar

𝙖𝙣𝙩𝙝𝙧𝙤𝙥𝙤𝙡𝙤𝙜𝙮

7:00 pm
Sinclair Black Box

Land of Illusion Scream Park

7:00 pm
Land of Illusion

Lewisburg Haunted Cave

7:00 pm
Lewisburg Haunted Cave

Dracula (Kind of) Presented by Dayton Drunk Theater

7:30 pm
yellow cab tavern

Live Music from Mike Wade Brass Band at Whisperz Speakeasy

8:00 pm
Whisperz Speakeasy

This Must Be the Party – A Tribute to the Talking Heads

8:00 pm
The Brightside Event & Music Venue

Haunted Castle of Carnage and Trail

8:00 pm
Riverside Jaycees Haunted Castle

Geists & Ghosts Germantown Ghosts Tour!

9:15 pm
Laff's Germantown
+ 9 More

Saturday Morning Run w/Gem City Stride

9:00 am
RiverScape MetroPark

Fall Bazaar

9:00 am
Mills Park Hotel

Yellow Springs Street Fair – October 2025

9:00 am
Downtown Yellow Springs

55th Annual Ohio Sauerkraut Festival

9:00 am
Downtown Waynesville

4th Annual Pumpkin Festival

10:00 am
Southminster Presbyterian Church

26th Annual Iams Pioneer Harvest Fest

10:00 am
Iams Homestead Museum

Enon Apple Butter Festival

10:00 am
Enon Community Historical Society

Bradford Pumpkin Show

10:00 am
downtown bradford

Ohio Renaissance Festival

10:30 am
Renaissance Park

Fall Fest

11:00 am
Dorothy Lane Market

Wagner Subaru Outdoor Experience

11:00 am
Eastwood Metro Park

Wagyu Ramen

11:00 am
Bushido Ramen

Lebanon Oktoberfest

11:00 am
mulberry street plaza

Dayton Audio Tour: Voices, Visions & Heritage in Downtown’s Heart

12:00 pm
Centre City Building

Author Signing with Abigail Manning

12:00 pm
Blue Dog Books

2025 Fall Parade of Homes

12:00 pm
all around town

Dogtoberfest for the Clark County SPCA!

12:00 pm
Brandeberry Winery

Vandalia Fall Festival

12:00 pm
Vandalia Rec Center

Vet Fest ’25

12:00 pm
Miami County Fairgrounds

Harvest Jam

4:00 pm
Wright Station

Pumpkins & Popcorn in the Park

5:00 pm
Community Park

Steinholding Competition

5:30 pm
Downtown Lebanon

Greene County Historical Society Ghost Walk NorthTour

5:30 pm
Greene County Ohio Historical Society

WiBN Awards Gala

5:30 pm
Mandalay Banquet Center

Sapphic Saturday

6:30 pm
yellow cab tavern

𝙖𝙣𝙩𝙝𝙧𝙤𝙥𝙤𝙡𝙤𝙜𝙮

7:00 pm
Sinclair Black Box

Land of Illusion Scream Park

7:00 pm
Land of Illusion

Lewisburg Haunted Cave

7:00 pm
Lewisburg Haunted Cave
+ 24 More

Enon Apple Butter Run Walk

9:00 am
Greenon Junior High School

Ohio Renaissance Festival

10:30 am
Renaissance Park

All About Owls

11:00 am
Wild Birds Unlimited of Springboro

Wagyu Ramen

11:00 am
Bushido Ramen

2025 Fall Parade of Homes

12:00 pm
all around town

𝙖𝙣𝙩𝙝𝙧𝙤𝙥𝙤𝙡𝙤𝙜𝙮

2:00 pm
Sinclair Black Box

Oakwood Family Fall Festival

2:00 pm
Shafor Park

Meridienfest!

2:00 pm

British Afternoon Tea

3:30 pm
The Last Queen

Trunk or Treat Spectacular

5:00 pm
North Park

Practical Magical Market

5:00 pm
Joui Wine

Sunday Funday Open Mic

5:30 pm
Moe Harrigan's Tavern

Greene County Historical Society Ghost Walk NorthTour

6:00 pm
Greene County Ohio Historical Society
+ 6 More

Week of Events

Mon 6

Tue 7

Wed 8

Thu 9

Fri 10

Sat 11

Sun 12

October 9

OUT HERE DAYTON FILM FEST

OUT HERE DAYTON FILM FEST

October 9

OUT HERE DAYTON FILM FEST

This is our 20th year of bringing the best in LGBTQIA+ cinema from around the world to the Miami Valley!...

$10
11:00 am - 1:30 pm Recurring

The Barking Burger Company

October 6 @ 11:00 am - 1:30 pm Recurring

The Barking Burger Company

We serve smashburgers, melts, fries, onion rings and more! We pride ourselves on serving our food fresh and tasty!

12:00 pm Recurring

Dayton Audio Tour: Voices, Visions & Heritage in Downtown’s Heart

October 6 @ 12:00 pm Recurring

Dayton Audio Tour: Voices, Visions & Heritage in Downtown’s Heart

Embark on the Dayton Audio Tour: Voices, Visions & Heritage in Downtown’s Heart Below the streets of Dayton, century-old secrets and...

$6.49
4:00 pm - 8:00 pm

Cosplay Festival

October 6 @ 4:00 pm - 8:00 pm

Cosplay Festival

Calling all cosplayers, spooky folks, food fanatics and anime lovers— visit Bushido Ramen on Oct 6 and join your friends...

6:00 pm - 7:00 pm Recurring

Free Yoga with Aleasha

October 6 @ 6:00 pm - 7:00 pm Recurring

Free Yoga with Aleasha

Yoga with Aleasha will lead you in an all-levels yoga flow. If you're a beginner, she will guide you through...

Free
6:30 pm

Spooktacular 5 Course Beer Dinner

October 6 @ 6:30 pm

Spooktacular 5 Course Beer Dinner

It’s the most flavorful fright night of the year! BJ’s Spooktacular Beer Dinner features a curated lineup of seasonal beers...

$45 – $50
6:30 pm - 8:30 pm

Trivia with A Twist

October 6 @ 6:30 pm - 8:30 pm

Trivia with A Twist

Got a case of the Mondays?  Come in and enjoy a night of trivia, good food, drinks, and company. Join...

Free
6:30 pm - 10:00 pm

Spettacolo! Art Dinner 2025

October 6 @ 6:30 pm - 10:00 pm

Spettacolo! Art Dinner 2025

ART DINNER 2025 Monday, October 6, 2025 6:30-10P The most anticipated art-immersive dining experience of the Miami Valley party season–a...

7:00 pm Recurring

Open Mic Jam with Nathan Jenkins

October 6 @ 7:00 pm Recurring

Open Mic Jam with Nathan Jenkins

Come kick start the week with some great live music and talent, good food and drinks! Are you a band...

+ 1 More
11:00 am - 12:00 pm Recurring

A New Season: Thriving in Your Later Years Series

October 7 @ 11:00 am - 12:00 pm Recurring

A New Season: Thriving in Your Later Years Series

“Age not at all as pathology; age as potential.” — Jane Fonda, Life's third act Join us for a multi-event series...

Free
12:00 pm Recurring

Dayton Audio Tour: Voices, Visions & Heritage in Downtown’s Heart

October 7 @ 12:00 pm Recurring

Dayton Audio Tour: Voices, Visions & Heritage in Downtown’s Heart

Embark on the Dayton Audio Tour: Voices, Visions & Heritage in Downtown’s Heart Below the streets of Dayton, century-old secrets and...

$6.49
4:00 pm - 10:00 pm

Bradford Pumpkin Show

October 7 @ 4:00 pm - 10:00 pm

Bradford Pumpkin Show

The Bradford Pumpkin Show is a fun-filled, family-friendly five-day festival held in downtown Bradford, Ohio.  You know it's Fall when the streets of...

6:00 pm - 9:00 pm

Live Music from Mike Wade Trio at Whisperz Speakeasy

October 7 @ 6:00 pm - 9:00 pm

Live Music from Mike Wade Trio at Whisperz Speakeasy

Mike Wade Trio kicks off our Tuesday night Trios this October with an exhilarating performance of jazz favorites from 6-9pm...

7:00 pm - 9:30 pm Recurring

Progressive Euchre Tournament

October 7 @ 7:00 pm - 9:30 pm Recurring

Progressive Euchre Tournament

Are you ready for a fun, social evening with fellow Euchre enthusiasts? Look no further! Our progressive Euchre tournament is...

$10
7:00 pm - 10:00 pm Recurring

Trivia Night

October 7 @ 7:00 pm - 10:00 pm Recurring

Trivia Night

Live Trivia every Tuesday 7pm to 10pm at TJ Chumps in Fairborn! Situated right off of I-675, TJ Chumps hosts Live Trivia...

7:00 pm - 10:00 pm

Be Creative With Me – Soul album – Romantic Novel Release Party

October 7 @ 7:00 pm - 10:00 pm

Be Creative With Me – Soul album – Romantic Novel Release Party

🎶 Sound. Story. Soul. You’re invited to the official release experience of Saukar’s latest multimedia project: 💿 Be Creative With...

8:00 pm - 11:00 pm Recurring

Peach’s Open Mic Night

October 7 @ 8:00 pm - 11:00 pm Recurring

Peach’s Open Mic Night

Get ready for your weekly refill of music during Tuesday Open Mic Night at Peach's Grill with host Kyleen Downes....

10:00 am - 1:00 pm Recurring

Fairborn Farmers Market

October 8 @ 10:00 am - 1:00 pm Recurring

Fairborn Farmers Market

The Fairborn Farmers Market was established with the intent to provide the Fairborn community access to fresh and wholesome products...

10:00 am - 3:15 pm Recurring

Illy’s Fire Pizza

October 8 @ 10:00 am - 3:15 pm Recurring

Illy’s Fire Pizza

We are a mobile wood fired pizza company that specialize in turkey products such as Turkey pepperoni, Italian Turkey sausage,...

11:00 am - 2:00 pm Recurring

Wheel Fresh Pizza

October 8 @ 11:00 am - 2:00 pm Recurring

Wheel Fresh Pizza

12:00 pm Recurring

Dayton Audio Tour: Voices, Visions & Heritage in Downtown’s Heart

October 8 @ 12:00 pm Recurring

Dayton Audio Tour: Voices, Visions & Heritage in Downtown’s Heart

Embark on the Dayton Audio Tour: Voices, Visions & Heritage in Downtown’s Heart Below the streets of Dayton, century-old secrets and...

$6.49
4:00 pm - 6:00 pm

Ribbon Cutting and Exclusive Facility Tour at All-In Nutritionals

October 8 @ 4:00 pm - 6:00 pm

Ribbon Cutting and Exclusive Facility Tour at All-In Nutritionals

Celebrate local growth with All-In Nutritionals. This Ribbon Cutting and Open House features an exclusive, never-before-seen tour of our new...

Free
4:00 pm - 10:00 pm Recurring

Bradford Pumpkin Show

October 8 @ 4:00 pm - 10:00 pm Recurring

Bradford Pumpkin Show

The Bradford Pumpkin Show is a fun-filled, family-friendly five-day festival held in downtown Bradford, Ohio.  You know it's Fall when the streets of...

6:00 pm - 8:00 pm

Balance & Bliss For Breast Wishes

October 8 @ 6:00 pm - 8:00 pm

Balance & Bliss For Breast Wishes

 Wine & Yoga for a Cause  Join us for a relaxing and joy-filled evening led by Breast Wishes Founder and...

6:00 pm - 9:00 pm Recurring

Live Music from Danny Voris at Whisperz Speakeasy

October 8 @ 6:00 pm - 9:00 pm Recurring

Live Music from Danny Voris at Whisperz Speakeasy

Classical guitarist Danny Voris is back every Wednesday evening from 6-9pm. Danny is a local musician, performer, and educator of...

+ 3 More
11:30 am - 12:15 pm Recurring

Art Start Pre-School Storytime

October 9 @ 11:30 am - 12:15 pm Recurring

Art Start Pre-School Storytime

Art Start Pre-School Storytime 2nd Thursday of the month 11:30 AM - 12:15 PM Rosewood Arts Center 2655 Olson Dr....

Free
12:00 pm Recurring

Dayton Audio Tour: Voices, Visions & Heritage in Downtown’s Heart

October 9 @ 12:00 pm Recurring

Dayton Audio Tour: Voices, Visions & Heritage in Downtown’s Heart

Embark on the Dayton Audio Tour: Voices, Visions & Heritage in Downtown’s Heart Below the streets of Dayton, century-old secrets and...

$6.49
12:00 pm - 5:00 pm Recurring

Open Coworking

October 9 @ 12:00 pm - 5:00 pm Recurring

Open Coworking

Join us in The Hub for open co-working from 12pm to 5pm. Ever wonder how The Hub could work for...

12:00 pm - 8:00 pm Recurring

Launch Pad

October 9 @ 12:00 pm - 8:00 pm Recurring

Launch Pad

Meet the people you need to move your business forward This monthly LaunchPad event series brings you opportunities to expand...

Free
4:00 pm - 10:00 pm Recurring

Bradford Pumpkin Show

October 9 @ 4:00 pm - 10:00 pm Recurring

Bradford Pumpkin Show

The Bradford Pumpkin Show is a fun-filled, family-friendly five-day festival held in downtown Bradford, Ohio.  You know it's Fall when the streets of...

5:00 pm - 6:30 pm

Big Ideas for Defending Democracy

October 9 @ 5:00 pm - 6:30 pm

Big Ideas for Defending Democracy

Do you want to enhance civic engagement? Do you seek to build trust between community members of all backgrounds? Join...

Free
5:00 pm - 8:00 pm

Culture Kitchen: Taste of Armenia and Turkey 5:00pm – 8:00pm

October 9 @ 5:00 pm - 8:00 pm

Culture Kitchen: Taste of Armenia and Turkey 5:00pm – 8:00pm

Join Lucy's Pastry Palace and Gunash's Mediterranean Cuisine and the talk about their native countries of Armenia and Turkey presents...

$36
6:00 pm - 9:00 pm

Bourbon & Bags – Benefit for The Center for Community Based Care

October 9 @ 6:00 pm - 9:00 pm

Bourbon & Bags – Benefit for The Center for Community Based Care

An evening of fun and prizes supporting the Center for Community Based Care! Join us at Miami Valley Sports Bar...

$50.00
+ 5 More
11:00 am - 12:00 pm Recurring

A New Season: Thriving in Your Later Years Series

October 10 @ 11:00 am - 12:00 pm Recurring

A New Season: Thriving in Your Later Years Series

“Age not at all as pathology; age as potential.” — Jane Fonda, Life's third act Join us for a multi-event series...

Free
12:00 pm Recurring

Dayton Audio Tour: Voices, Visions & Heritage in Downtown’s Heart

October 10 @ 12:00 pm Recurring

Dayton Audio Tour: Voices, Visions & Heritage in Downtown’s Heart

Embark on the Dayton Audio Tour: Voices, Visions & Heritage in Downtown’s Heart Below the streets of Dayton, century-old secrets and...

$6.49
12:00 pm - 5:00 pm Recurring

2025 Fall Parade of Homes

October 10 @ 12:00 pm - 5:00 pm Recurring

2025 Fall Parade of Homes

The 2025 Fall Parade of Home is a FREE event that will be showcasing twelve homes by five builders in...

Free
1:00 pm - 10:00 pm Recurring

Bradford Pumpkin Show

October 10 @ 1:00 pm - 10:00 pm Recurring

Bradford Pumpkin Show

The Bradford Pumpkin Show is a fun-filled, family-friendly five-day festival held in downtown Bradford, Ohio.  You know it's Fall when the streets of...

5:30 pm Recurring

Downtown Dayton Historic Walking Tours

October 10 @ 5:30 pm Recurring

Downtown Dayton Historic Walking Tours

Preservation Dayton Downtown Dayton Tours Many of the places that helped make Dayton a center of innovation were lost to...

$12.51
5:30 pm - 7:30 pm

Greene County Historical Society Ghost Walk South Tour

October 10 @ 5:30 pm - 7:30 pm

Greene County Historical Society Ghost Walk South Tour

Greene County Historical Society Brantley Carriage House 74 W Church St Xenia, OH 45385   Join GCHS Board Member and...

$15.00
6:00 pm - 9:00 pm Recurring

LIVE TRIVIA with Trivia Shark

October 10 @ 6:00 pm - 9:00 pm Recurring

LIVE TRIVIA with Trivia Shark

Join us every Friday night at 6pm for Dayton's Best LIVE TRIVIA with Trivia Shark at Miami Valley Sports Bar!...

6:00 pm - 9:00 pm

Lebanon Oktoberfest

October 10 @ 6:00 pm - 9:00 pm

Lebanon Oktoberfest

Oans, zwoa, g’suffa! The 12th Annual Lebanon Oktoberfest presented by Molson Coors will be held in Downtown Lebanon on October...

Free
+ 9 More
9:00 am Recurring

Saturday Morning Run w/Gem City Stride

October 11 @ 9:00 am Recurring

Saturday Morning Run w/Gem City Stride

Every Saturday at 9am! Meet us by the splash pad! See ya there!

9:00 am - 6:00 pm

Fall Bazaar

October 11 @ 9:00 am - 6:00 pm

Fall Bazaar

Join us for over 45 hand crafted vendors, food truck rally, and your favorite mascots from the Cincinnati Reds as...

9:00 am - 7:00 pm

Yellow Springs Street Fair – October 2025

October 11 @ 9:00 am - 7:00 pm

Yellow Springs Street Fair – October 2025

Get ready to experience the energy and creativity of Yellow Springs  as community members & visitors enjoy a full day of...

9:00 am - 8:00 pm

55th Annual Ohio Sauerkraut Festival

October 11 @ 9:00 am - 8:00 pm

55th Annual Ohio Sauerkraut Festival

The festival will be held the second full weekend of October. 2025 DATES:  October 11th-12th, 2025 Saturday 9am-8pm Sunday 9am-6pm...

10:00 am - 3:00 pm

4th Annual Pumpkin Festival

October 11 @ 10:00 am - 3:00 pm

4th Annual Pumpkin Festival

Get Ready for Our 4th Annual Pumpkin Festival at Southminster!  Fall is just around the corner, and that means it's...

Free
10:00 am - 5:00 pm

26th Annual Iams Pioneer Harvest Fest

October 11 @ 10:00 am - 5:00 pm

26th Annual Iams Pioneer Harvest Fest

Free
10:00 am - 6:00 pm

Enon Apple Butter Festival

October 11 @ 10:00 am - 6:00 pm

Enon Apple Butter Festival

2025 marks the festival’s 45th year and the 26th year for our downtown site. RAIN, SHINE or SNOW!  Expect: Food –...

10:00 am - 10:00 pm Recurring

Bradford Pumpkin Show

October 11 @ 10:00 am - 10:00 pm Recurring

Bradford Pumpkin Show

The Bradford Pumpkin Show is a fun-filled, family-friendly five-day festival held in downtown Bradford, Ohio.  You know it's Fall when the streets of...

+ 24 More
9:00 am - 11:00 am

Enon Apple Butter Run Walk

October 12 @ 9:00 am - 11:00 am

Enon Apple Butter Run Walk

Run, Walk, Support! Join us at the Enon 5K Run/Walk! A fun, community-focused event where proceeds benefit ASW and the...

$35
10:30 am - 7:00 pm Recurring

Ohio Renaissance Festival

October 12 @ 10:30 am - 7:00 pm Recurring

Ohio Renaissance Festival

Prepare thyself for a non-stop, day-long adventure! Queen Elizabeth and over 150 costumed characters invite you to this 30-acre re-created...

$35 – $38
11:00 am

All About Owls

October 12 @ 11:00 am

All About Owls

October is the perfect month to learn more about these hauntingly beautiful creatures of the night. We are excited to...

11:00 am - 9:00 pm Recurring

Wagyu Ramen

October 12 @ 11:00 am - 9:00 pm Recurring

Wagyu Ramen

Bushido Ramen on Wilmington Pike will be hosting a special 2 day Wagyu Ramen special event.  Featuring A5-grade Wagyu chashu...

$23.98
12:00 pm - 5:00 pm Recurring

2025 Fall Parade of Homes

October 12 @ 12:00 pm - 5:00 pm Recurring

2025 Fall Parade of Homes

The 2025 Fall Parade of Home is a FREE event that will be showcasing twelve homes by five builders in...

Free
2:00 pm - 4:00 pm Recurring

𝙖𝙣𝙩𝙝𝙧𝙤𝙥𝙤𝙡𝙤𝙜𝙮

October 12 @ 2:00 pm - 4:00 pm Recurring

𝙖𝙣𝙩𝙝𝙧𝙤𝙥𝙤𝙡𝙤𝙜𝙮

Sinclair Theatre presents Lauren Gunderson's contemporary thriller, 𝙖𝙣𝙩𝙝𝙧𝙤𝙥𝙤𝙡𝙤𝙜𝙮. When Merril creates an AI version of her sister, she finds herself...

$17
2:00 pm - 5:00 pm

Oakwood Family Fall Festival

October 12 @ 2:00 pm - 5:00 pm

Oakwood Family Fall Festival

Enjoy an afternoon of fun games, food, hayrides along Shafor Boulevard to see Scarecrow Row, pumpkin painting and other entertainment...

Free
2:00 pm - 5:00 pm

Meridienfest!

October 12 @ 2:00 pm - 5:00 pm

Meridienfest!

Join us as we sip & savor around the world! Your passport ticket includes; ONE CHEF'S SAVOR paired with THREE...

$65
+ 6 More
View Calendar

Join the Dayton937 Newsletter!

Trust us with your email address and we'll send you our most important updates!
Email:  
For Email Marketing you can trust
Back to Top

Copyright © 2025 Dayton Most Metro · Terms & Conditions · Log in