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Socialite Cafe’s Fall Menu Has Arrived

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Kettering’s Socialite Cafe, a European-style cafe known for its gluten-free options, has rolled out their fall menu, bringing back some favorites and introducing some brand new items.

Here’s what’s new:

🍁AUTUMN SEASONAL SALAD🍁
-Spring mix, Chicken, House roasted Sweet potatoes, House spiced pecans, Pickled onions, Dried cranberries, Goat cheese, apple
🎃PUMPKIN PIE OVERNIGHT OATS🎃
– pumpkin, oats, maple, pecans, fresh cut apples
BFG (bacon, fig, & Gouda)🥓
– baguette, Gouda, fig jam, turkey, bacon, arugula
BAKED GOODS!
– Apple chaider muffins, pumpkin/apple oat bars(vegan) pumpkin cinnamon roll with caramel icing, & pumpkin cream cheese muffins
DRINKS
Knight latte, Firebird latte, and of course, a PSL!

Socialite Cafe
4011 Marshall Rd.

Kettering, OH 45429

937-910-7020

Mon – Sat 7am – 9pm
Sun 8:30am – 2:30pm

Fall Martini Flights Arrive at Mr. Boro’s Tavern

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Today is the first official day of fall and at Springboro’s Mr. Boro’s Tavern that means the launch of their new  fall Martini Flights!!
🍪Biscotti Cookie Butter (Espresso)
☕️Traditional (Espresso)
, 🎃Rumchatta Pumpkin Spice.(Espresso)
🍏-Sour Caramel Apple
Since they launched these in late May they’ve  sold over 500 flights & over 300 add ons totaling over a whopping 2300 Espresso Martinis!!

Need something to munch on while you enjoy your maritini? Snacks include:

Black Bean Corn Salsa & Tortilla Chips – Choice of house black bean corn salsa or hummus. Served w/ tortilla chips. 11

Mamma Mia Meatballs- 3 large 1/2 pork, 1/2 beef meatballs covered in marinara sauce, Italian cheeses and seasonings. 12

Pulled Chicken Nachos – House-smoked chicken on top of tortilla chips, with black bean corn salsa, cheese & lettuce, drizzled with your choice of house ranch or sour cream. 13

Kettle Chips & Dip- Parmesan seasoned chips served with house-made ranch dip. 7

Battered Avocado Slices – Hass avocados, crispy corn masa batter with a pinch of cilantro, a touch of lime and a kick of jalapeño. Served with house-made ranch. 13

Pulled Pork Nachos – Braised pork served on top of kettle chips topped with beer cheese, tomatoes and scallions. 13

Avocado Goat Cheese Dip House Avocado Goat Cheese served with tortilla chips. 11

Kale Jalapeño Artichoke Di (It’s got a kick) A delicious twist on an old favorite. Served with your choice of tortilla chips or our gluten free cauliflower crust triangles. 13

*Add $3 for cauliflower crust.

Hot Honey Bites- A crisp coating of crushed pretzel bites, filled with a creamy cheese filling, infused with sweet honey and zesty siracha sauce. 13

Pickle Chips – Breaded pickle chips served with house ranch sauce. 9

Toasted Bruschetta – House-made Avocado Goat Cheese Spread, roasted red peppers and tomatoes on our Farmhouse Bread. 12

Creamy Queso Dip w/ Chips – Our Chili Con Queso Dip has a hint of smoky flavor and a mild heat level. Served with tortilla chips 14

Buckeye Pretzel Bites – Buckeye-shaped pretzel bites served with warm beer cheese for dipping. 10

Bleacher Dog Sliders – Your choice of three mini Nathan’s 100% beef hot dogs served with kettle chips. (mix & match!) 14

  • Stadium Dog- Mustard, sweet relish, onions, tomatoes & dill pickles
  • Chili Dog- Chili, cheddar cheese, mustard & onions
  • Sauerkraut Dog- Simply sauerkraut & spicy mustard
  • Hawaiian Boro Dog- Topped with house-made pineapple coleslaw

Shrimp Basket – Shrimp baked to a golden brown with Sidewinder potato fries and our house made remoulade sauce for dipping. 13

Tater Tots- Classic crispy tater tots sprinkled with Parmesan blend seasoning and served with our house ranch sauce.9

Sidewinders – Thick, spiral sliced potatoes sprinkled with Slap Your Mama seasoning. Served with your choice of house ranch, buffalo, or horsey sauce. 12

Tri-tip Tacos – Enjoy these 2 large soft tacos loaded with marinated Tri-tip steak, fresh house-made mango pico de gallo, lettuce, shredded Gruyere, Fontina and Gouda chesses topped with our house Lime LaCrema. 14

They also offer burgers, wings and flatbread pizza’s and a dessert of the month.

Mr Boro’s Tavern

495 North Main St
Springboro, OH 45066

Monday 11am – 11pm
Tues – Thurs 11am – midnight
Fri & Sat 11am – 1am
Sun 11am – midnight

 

Melting Pot Golden Anniversary 4 – Course Dinner

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

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

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

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

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

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

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

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

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

Resounding Applause: The Dayton Philharmonic’s Triumphant Return!

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Elegant. Energetic. Celebratory. Last night was one of those nights in which you wish you could bottle the magic. The Dayton Philharmonic‘s kick-off to the 25-26 season was electrifying. Under the direction of  Keitaro Harada, the orchestra took on a new kind of vitality, and the audience sat up and listened!

‘Honestly, it was a triumph,’ said Elaine Gounaris. ‘I was floored,’ Brent Johnson stated. ‘It felt amazing,’ said Philharmonic musician John Kurokawa.

Harada knows how to command the musicians, while adding that charisma that any audience would eat with a spoon. His intense, passionate movements are only matched by his occasional nods and smiles assuring us he is having a blast! Harada is a recipient of the Sir Georg Solti Conducting Award and has only begun his 5 year tenure here in Dayton.

In this, his inaugural concert, we got to feel all the feels. (Even the Star Spangled Banner felt more humbling!) ‘The Inextinguishable’ symphony by Carl Nielsen, kicks things off with a round about look at life…and features a personal favorite…the Timpani! It is in that first act that you are captured…and ready for more! (The audience gave a standing ovation at intermission….ummmmm that says it ALL!)

Garrick Ohlsson, joins the Phil in the second half to bring Sergei Rachmaninoff‘s ‘Piano Concerto No. 2’ to perfect life! *Ohlsson is the only American pianist to bring home a gold medal awarded at the International Chopin Piano Competition! Astounding pianist!! It is the Rachmaninoff concerto that you are reminded of the power of music. Strong, soft, loud and moving…emotions run high. (Yes, Celine Dion fans, you are hearing overtones of ‘All By Myself’ in the Adagio…for older fans think Eric Carmen!) I whispered to my hubs ‘There is just something deep in Rachmaninoff’s music….he understood how music feels!’

Finally, let me say that getting to meet and greet with the musicians after the show may seem slight…but to see their pride, and hear their stories is a connection that should continue. BRAVO!!

As one who has loved orchestral music my entire life, I think Dayton is on to something. And, of course, it comes with a big ‘thank you’ for the contribution Neal Gittleman has shown to our community of music, for 30 years! Wow…what a legacy.

 

 

 

 

 

10?’s with Chef Jacob Rodibaugh

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

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

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

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

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

What is your favorite ingredient to cook with?

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

What ingredient do you dread?

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

What’s your favorite dish to make?

 I would have to say anything wild game

What’s your favorite pig out food?

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

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

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

What’s your best advice for home chefs?

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

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

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

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

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

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

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

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

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

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

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

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

Subway’s Brings Back Fresh Fit Menu Sept 17th

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

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

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

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

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

Greaeter’s Drops Suprise Summer Flavor

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

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

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

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

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

Miami County Launces History Pass

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The Miami County History Pass takes you on a journey to local museums, historic sites, murals and sculptures. Be inspired, be educated, and become connected to the people, places, and events that make the Miami County such an important part of Ohio – and America’s – history.The  Visitors and Convention Bureau (MCVCB) have launched the Miami County History Pass. This pass is a free digital guide designed to take residents and visitors on a journey to local museums, historic sites, murals, and sculptures. Users will be able to check in at participating locations to earn prizes. The pass is part of a broader push to connect people with the region’s deep history through interactive experiences.

With over 30 locations on the pass, this is sure to be a fun and educational way to learn about Miami County history. This is a mobile-exclusive pass that is delivered via text or email. Once an account is created, users can save the pass to their home screen and begin their journey. Participants earn points by checking in at locations, which can then be redeemed for prizes. All Miami County History Trail participants must be 18 years of age or older. Click here to  sign up.

A variety of additional events, projects, and programs are being planned throughout Miami County to celebrate America’s sesquicentennial. To stay up to date on what’s happening, please visit the America250 webpage at HomeGrownGreat.com/America-250/ or follow the Miami County Visitors & Convention Bureau on Facebook and Instagram.

“Miami County is proud to celebrate and be part of America250,” said Leiann Stewart, MCVCB executive director. “And we’re excited to help connect people to the stories, places, and traditions that make Miami County such an important part of Ohio – and America’s – history. Happy Trails!”

Bella Sorella Pizza Opens in Clayton This Weekend

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Owners Elizabeth & Gail

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

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

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

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

 

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

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

Please contact Rae if you are interested.

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

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

Condado Tacos Adds More Protein, More Flavor

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

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

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

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

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

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

fall margarita flight

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

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

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

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

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

Condado Tacos
4482 Glengarry Dr
Beavercreek, OH 45440

(937) 705-6528

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

Happy hours: 3–6pm

Gravity Defied! WSU’s StageWright Flies High, Again!

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Packed house. Excellent Performances. Beautiful Evening! Once again, Wright State’s Arts prove their national recognition is well-earned. The StageWright concert at the Levitt Pavilion on September 11th was nothing short of magical. From the bands, to the dancers, to the singers…WSU knows how to perform for the crowd, and they did it again!

Put together by WSU’s Dan Zehringer, the event, now three years old, continues to grow in performances and crowd size. The weather was cooperative as well…cool breezes, cold beers, and a fabulous sunset. Supporters of all things WSU ‘raidered-up’ in the audience to hear their colleagues and friends perform.

 

 

 

 

 

 

 

The event kicked off with WSU Army and AFROTC color guard, and a rousing trumpet ensemble, which included the National Anthem. Following was a percussion ensemble that got the crowd ‘going!’ Two performances by WSU Dance students stunned the crowd; one with it’s intricate percussion, the other, lively and fun . The Jazz ensemble followed suit, bringing some ‘swing to the thing!’ The event closed with a invigorating version of Wicked’s ‘Defying Gravity!’

 

Sue Edwards, WSU President, addressed the crowd, reminding them to join the university for all their shows throughout the year. and of course the beloved ArtsGala 2026. Bravo Raiders!! Bravo!

     

 

The Beat Goes On: Dayton’s Next Generation Carries Forward the City’s Legendary Funk Legacy

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On Thursday, September 18, The Brightside Music & Event Venue will transform into a celebration of both Dayton’s storied past and its promising musical future. “From Dayton With Funk” promises an electrifying evening featuring three dynamic local acts: Luv Locz Experiment, MelinaMarie, and Freakquency. These rising stars will perform a carefully curated mix of iconic funk classics alongside their own original compositions, creating a bridge between the city’s golden age of funk and its contemporary renaissance.

The event offers more than just entertainment. Attendees will have the opportunity to view exclusive Dayton-centric segments from the PBS documentary WE WANT THE FUNK! providing historical context and celebrating the city’s often-overlooked contributions to American music culture. It’s a rare chance to see how Dayton’s musical DNA continues to influence artists today.

Luv Locz Experiment headlines “From Dayton With Funk”

What sets “From Dayton With Funk” apart from typical concert experiences is its commitment to supporting the region’s cultural infrastructure. Proceeds from the event will benefit PBS stations ThinkTV (Dayton) and CET (Cincinnati), and the Yellow Springs Film Festival, organizations that champion public media and arts programming throughout the area. In an era where funding for public broadcasting and independent arts initiatives faces constant challenges, events like this demonstrate how local music scenes can support broader cultural initiatives.

“It’s about more than just a night of great music,” explains event organizer, Libby Ballengee. “We’re investing in the platforms that help preserve and share our community’s stories.”

While the evening will undoubtedly feature beloved classics that have defined Dayton’s sound for generations, the focus on original material from contemporary artists ensures this isn’t merely a nostalgia trip. Luv Locz Experiment, MelinaMarie, and Freakquency represent different approaches to funk’s evolution, each bringing their own influences and innovations to the genre’s traditional foundation.

The Brightside Music & Event Venue, known for its intimate atmosphere and excellent acoustics, provides the perfect setting for this multi-generational celebration.

The beat that started decades ago in Dayton continues to pulse through the city’s venues, studios, and hearts. On September 18, that beat will be louder than ever, carrying forward a legacy while writing new chapters in the ongoing story of Dayton funk.

HOW TO GO?

Thursday, September 18

Doors: 7:00 PM / Show: 8:00 PM

The Brightside Music & Event Venue

All ages welcome!

🎟️ Tickets: http://bit.ly/44LlW9T

  • General Admission – $25 (Advance) Limited seating available throughout the venue 

  • VIP Table for 2 – $150 Reserved seating at premium tables near the stage (not on dance floor).

  • VIP Table for 4 – $200 Reserved seating close to the stage for your whole crew (not on dance floor).

  • General Admission Day of Show – $30 (we accept cash or credit at the door)

For more information about The Brightside Music & Event Venue and upcoming shows, visit their website here, or follow them on social media.

Miami Valley Meals Diced Fundraiser Crowns New Champion

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

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

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

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

Blueberry Cafe created a Midwest Tartiflette

Box B: brisket, lentils, turnips, sweet pickles

Box C: tofu, bell peppers, ketchup, farro

Chef Jay Jones dish from the plant based box

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

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

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

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

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

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

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

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

Diced finalists and judges

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

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

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

Little Debbie® Introduces New Single Serving Treats

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

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

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

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

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

Volunteeers Needed For Feast of Giving to Return

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The Feast of Giving, Dayton’s beloved Thanksgiving dinner, will return to the Dayton Convention Center on Thursday, November 27, 2025, from 11:00 AM to 2:00 PM. Organizers are calling for up to 400 volunteers to help revive this cherished tradition and serve thousands in the Dayton community.

For 50 years beginning in 1969, the Feast of Giving provided warm Thanksgiving meals and fellowship to residents across the region. After a pause in 2020 due to the COVID-19 pandemic, the event is being brought back by local leaders Jason Woodard and Shane Connor, handpicked by long-time stewards Dr. Steve Levitt and Dr. Tom Olsen.

A dedicated working group has been planning the event for over nine months, but many more hands are needed—both on Thanksgiving Day and in the days leading up to it. Michelle Steinbrugge, Volunteer Committee Lead, shared:

“One of the best things about the Feast of Giving is how it brings people from across the community together. We’re excited to welcome both past volunteers and new faces to the next chapter of this unique Dayton tradition.”

Those interested in volunteering can sign up at feastofgiving.org. Shifts will be assigned on a first-come, first-served basis, with notifications beginning in early October.

The Feast of Giving is a component fund of The Dayton Foundation. Businesses or individuals wishing to support the event—either financially or through in-kind donations—are encouraged to reach out via email at [email protected] or visit the website

Red Lobster’s New Shrimp Deal Delivers Big Value

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

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

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

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

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

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

Area Red Lobster Locations:

8200 N Springboro Pike
Miamisburg, OH 45342

6500 Miller LN
Dayton, OH 45414

2803 N. Fairfield Road
Beavercreek, OH 45431