The Featured Articles

Perking Up for National Gourmet Coffee Day

January 18, 2013 By Brian Petro Leave a Comment

Jules Winnifield is not a coffee connoisseur. While hiding a dead body in his friend Jimmie Dimmick’s garage in the groundbreaking 1994 Tarantino movie “Pulp Fiction”, Jules was offered a cup of coffee and was astonished at how good the quality was. “Mmmm! Goddamn, Jimmie! This is some serious gourmet s***! Usually, me and Vince would be happy with some freeze-dried Taster’s Choice right, but he springs this serious GOURMET s*** on us! What flavor is this?” Jimmie, being concerned about the contents of his garage, was not amused. “I don’t need you to tell me how good my coffee is, okay? I’m the one who buys it. I know how good it is. When Bonnie goes shopping she buys S***. I buy the gourmet expensive stuff because when I drink it I want to taste it. But you know what’s on my mind right now? It AIN’T the coffee in my kitchen.” His pressing concerns are not our pressing concerns, but one thing may have stuck out: how did he get gourmet coffee in a non-Starbucks cup? We celebrate National Gourmet Coffee Day on January 18 by exploring the evolution of the gourmet coffee scene.

Gourmet coffee in the United States is still relatively young. The first gourmet coffee store was Peet’s Coffee and Tea, started in 1966 by Alfred Peet in Berkely, Ca. He was an immigrant from the Netherlands, and was used to having good coffee available to him. European coffee was rich and crafted, with depth and flavor that Peet did not get out of American coffee. Peet’s set the table for other gourmet coffee shops in the United States. Coffee in America had been in a state of decline since the end of World War II. People had become used to an inferior brand of coffee through rationing. It carried on for a few decades until the 1970’s and the growth of Peet’s and the birth of another giant in the industry, Starbucks. These two companies began their growth as gourmet coffee roasters; it was not until the late 80’s when Howard Schultz bought the company and began to expand from Vancouver to New York.

It was the national growth of Starbucks that created a demand for espresso and other European-style coffees across the country. Gourmet coffee went from something only immigrants enjoyed in their own homes, and possibly some shops in local ethnic neighborhoods, to something everyone wanted. It became a very affordable luxury, and the demand was huge. The espresso machine was originally created to take the gallons of coffee that had to be brewed and reheated for each patron and turn them into individual cups of freshly made coffee. The coffee was delicately roasted and finely ground to make a delicious, dark coffee that would fit in a small cup. The espresso machine had an added benefit; not only did it make water piping hot in a rapid manner; it could also be used to make milk hot. Espresso became the base for a core group of coffee drinks: the café latte (hot milk is added to the espresso in a taller glass), café au lait (foamed or steamed milk poured over a shot of espresso in a shorter glass), the cappuccino (espresso, hot milk, and steamed foam layered on top), and the macchiato (espresso is added to warm milk, the coffee leaving a mark on the milk). The Americano was also created, which is a shot of espresso with hot water, for American soldiers that could not handle the richness of the espresso. These drinks became the base for the First Gourmet Coffee Movement. Looking closely at the menu of most gourmet coffees shops, those drinks are the base for all of the other drinks they created.

Like any good movement, people kept moving forward and discovered something else. Coffee could stand on its own in terms of flavor. It did not need to be something fancy, including multiple flavors and a long list of instructions to make. Coffee could be simple, just water and beans, possibly some cream and sugar. The information age has allowed us to really dig into where the coffee you drink comes from, down to the farmer. People have become fully invested in the whole process, from growing to roasting to brewing to tasting. Experts choose and roast the beans according to where they are from and what flavors they are looking to bring out. They are focusing more on the underlying tastes of coffee, from the berry and citrus flavors that emerge from Ethiopian coffee to chocolaty and sweet coffees from Central America. Classic brewing techniques have become more familiar, with French presses and vacuum pots coming back into vogue for their brewing qualities. Special coffees are selected to be prepared with certain dishes, similar to what you would expect from a wine tasting. Coffee shops and private individuals are conscious of the full range of flavor they can get out of the dark beverage, and the focus is now on the basics, enticing the natural essences of the beans out.

We are very lucky to have so many great coffee shops in Dayton to help us with this process. Winans Fine Chocolates and Coffees has been open since the 1961, serving chocolates with their coffees (which they have been brewing for about fifteen years). Boston Stoker was soon to follow, roasting beans and offering gourmet coffee since the early 70’s. The Ohio Coffee Co. has been doing a brisk trade in the coffee business as well, keeping downtown awake since 2009. The great places to get coffee downtown continue to open and offer incredibly well crafted coffees and foods. Ghostlight Coffee, Press, and Eclipse have all opened within the last two years, adding some great environments as well as some interesting coffee options.

Check out ALL of the best coffee shops across the region in our new Dayton Dining Guide!

From its beginning in the mid sixties, gourmet coffee has explored a wide range of meaning to a wide range of people. Some people look at it from a classic standpoint, embracing the espresso and its kin as what is gourmet. Almost as a reaction to the complexity Starbucks injected into upscale coffee, there has been a movement towards just embracing coffee as it is, enjoying the roast, the bean, and the process of enjoying a fine cup. If you have a favorite coffee shop we have not mentioned, feel free to add it in the comments. And if you need anything else, just chill out, enjoy a nice cup of coffee on National Gourmet Coffee Day, and The Wolf will be coming directly. Cheers!

Elton John Comes to Dayton in April 2013!

January 17, 2013 By Dayton Most Metro Leave a Comment

Tickets on sale: Jan 28, 2013 (Mon) 10:00 AM

Sir Elton Hercules John, CBE, is one of the most highly acclaimed and successful solo artists of all time. With his songwriting partner Bernie Taupin, Elton has written some of the greatest songs of our time including ‘Rocket Man’, ‘Your Song’, ‘Daniel’ and ‘Goodbye Yellow Brick Road’. He has achieved 35 gold and 25 platinum albums, has sold more than 250-million records worldwide, and holds the record for the biggest selling single of all time.

Elton is the third most successful artist in the history of the American charts, behind Elvis Presley and The Beatles. He has had 56 top forty singles in the United States, a total second only to Elvis Presley. He achieved seven number one albums in a three-and-a-half-year period from 1972 to 1975, a period of concentrated success surpassed only by The Beatles.

Over the five decades since his career began in 1969, Elton has played more than 3,000 concerts worldwide. He continues to record and to tour the world, performing both solo and band concerts, and usually plays around 100 concerts each year. Currently he is on the ‘quest for 100 countries’ – aiming to play concerts in as many countries as possible.

Elton remains committed to his music and to touring, becoming more, rather than less, busy as time passes. Last year The Million Dollar Piano, Elton’s new production, opened at Caesars Palace, Las Vegas. This production, which received fantastic reviews, is set to run for at least three years.

In 2012 Elton returned to the recording studio with producer T Bone Burnett, to record The Diving Board, an album scheduled for release in 2013. He then toured North, Central and South America, before heading to Europe, where his summer tour included an unforgettable appearance at The Queen’s Diamond Jubilee concert at Buckingham Palace. 2012 also gave Elton a UK number album – his first in 22 years – with Good Morning To The Night, the remix project by Elton John versus Pnau. This album introduced Elton’s music to a new, young audience who sang along heartily to Your Song when Elton performed it at a summer festival in Ibiza.

Elton and his band will continue to tour throughout the coming year, and plans are now under way to celebrate the 40th anniversary of the 1973 release of Goodbye Yellow Brick Road during 2013.

From http://www.eltonjohn.com

C’est Tout Celebrates 10th birthday

January 17, 2013 By Lisa Grigsby Leave a Comment

Chef and owner Dominique Fortin invites you to celebrate C’est Tout‘s 10th anniversary with a special menu this Friday and Saturday, Jan 18 & 19 and Monday Jan 21st. According to their website Fortin’s lifelong dream of owning and operating his own bistro began when he was a young man in Chartres, France. Starting at Henri IV in Chartres, he began a 20-year odyssey gaining valuable experience at some of the world’s finest restaurants – Berlioz in Paris, the Alpine Rose near Stadt, London’s Connaught Hotel, LaCremaillere in New York, LeFrancais and Ciel Bleu in Chicago, Gazebo in Boca Raton, Atlanta’s Riviera, and Connecticut’s La Colline Verte. It was in Connecticut that he met Joseph Reif, who talked Dominique into coming to Dayton to replace Dieter Krug as Executive Chef at L’Auberge.

Along the way, Dominique met and married Sallie, his life and business companion (she keeps the books for the bistro). They are two parts of a triad that makesC’est Tout work. C’est Tout opened its doors on January 21, 2003. “As a chef, your dream is always to own a little bistro,” Fortin notes. “We have a great system here with Sallie in back to keep the books, a dedicated staff and myself to worry about cooking and tasting. When
Fortin admits he is somewhat demanding. “I’m a pure French guy, now with an American touch. And I am very difficult to please.
I expect the best. I want the best. Somepeople may say that I am difficult to work with, but after they have worked with me a little time, they learn. I’m a teacher. I want to be able to teach them here the same way that I learned in France, to pass on my knowledge.I have good people to help me, I get to do what l love to do.”

Special Anniversary Menu:

Duck Soup with Roasted Garlic and Beet Chips 7.95
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Sautéed Foie Gras with Pears, Pecans, and Cranberries – Honey Lavender Sauce 18.95
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Cold Avocado Mousse with Jumbo Crab and Bell Peppers – Lemon Tapenade 12.95
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Braised Beef “Ravioli” – Compote of Oyster Mushrooms 9.75
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Watercress, Spaghetti Squash, Roasted Tomato, Artichoke with Whole Wheat Blinis -Champagne Vinaigrette 7.50
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Sautéed Skate Wings with Belgian Endive, Snow Peas, and Roasted Egg Plant -Pistachio Pepper Sauce 23.95
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Medallion of Sturgeon, Brown Rice Kohlrabi Scallion Egg Rolls with Caviar Fennel Champagne Sauce 29.95
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Colorado Lamb Rack “Persille” with Lentils Curried Stew Natural Jus 38.75
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Tournedo of Beef, Sautéed Foie Gras, Truffle Galette Potato, and Root Vegetables Port Wine Sauce 34.95

Dayton’s First Ever Sweet Treats Festival

January 15, 2013 By Lisa Grigsby 1 Comment

Get ready to satisfy your Sweet Tooth at the inaugural Sweet Treats Festival presented by Dayton Most Metro! Guests will have a chance to indulge in cupcakes, candies, and cookies on Sunday, January 27th. This epicurean adventure will showcase over 20 of the area’s top bakeries, chocolatiers, pastry artisans or home-based businesses known for creating decadent desserts. Attendees will be asked to help select Dayton’s Best Sweet Treat by voting for their favorite at the event. The line up for treats so far includes cookies, cupcakes, candies, truffles, whoopie pies, biscotti, chocolate dipped fruit, fudge, toffee, peanut brittle cake pops, brownies, baklava and so much more!

Whoopie Pies from Thistle Confections

Held at Commander Aero, located just south of Austin Road on St Rt 741 in Miamisburg, the event will run from 1 – 4pm. Tickets will be sold for $25 in advance, $30 at the door. There is even a special group ticket deal- buy a bakers dozen (13) for the cost of just 10 tickets ($250). Admission covers a taste from each vendor, a bottle of Aquafina water and insights and lessons from the vendors on the Kroger Demonstration Stage. Tim Horton’s will be on hand serving up coffee as well.

Sweet Treats was originally conceived as an opportunity to showcase the growing number of small independent cup cake shops that have popped up in the Miami Valley in the last couple of years. As Dayton Most Metro started researching possible participating bakeries, we were amazed that there were well over 50 locally owned shops in the area. We quickly reached and exceeded our goal to have 20 participating vendors and already have a waiting list and a number of entrepreneurs asking to be kept in the loop for next year. We’ve got bakers that will be offering up sugar free treats, gluten free goodies and even vegan sweets like the whoopie pies pictured to the right at Sweet Treats.

Cupcakes from Cake, Hope & Love

Sweet Treats is made possible with support from Tim Hortons and Austin Landing. Part of our mission in creating this festival is to give back to our community. As our first charity partner we’ve chosen A Kid Again.

Their mission is enrich the lives of children with life threatening illnesses and their families by providing healing times of respite through our fun-filled group activities and destination events, which we call adventures. They offer year round adventures that foster laughter, joy, normalcy and supportive networking opportunities. Their goal is to offer our children, siblings and parents a cost free occasion to enjoy quality time together and to create lasting memories. Representatives from A Kid Again will be on hand at the festival to share more about their program and ways you can help.

Tickets available online at www.SweetTreatsFestival.com and will be available at participating vendors by 1/12/13.

Moore Dessert Please award winning cupcakes as seen on the Food Network’s Cupcake Wars.

Can’t make the festival? Dayton Most Metro’s Food Adventure team, SuperFry and The Big Ragu will be on hand to taste on your behalf and will be sharing their votes for best Sweet Treats in a wrap-up article on the fest.

For those of you who are trying to keep that New Year’s get in shape resolution, but still want to support this event, you can make an online donation on the Sweet Treats website.

A Spot of Tea to Warm the Soul

January 11, 2013 By Brian Petro Leave a Comment

There is something absolutely thrilling to people about looking at fossils in a museum. Staring up at the skeletons of huge, ancient lizards allows your imagination to wander. What did they really look like? What sort of coloration did they have? You can stand there and look at the artists renderings of them, what the scientists tell you they should look like based on what they know about modern lizards and how they might have changed over the years. However, you can also look at them and imagine what you think they might have looked like. Add some spines, or smoother skin, or different colors, absolutely anything to suit your fancy. A simple structure to allow your imagination to play and an ancient history are also part of cocktail culture. January 11^th is a day where we celebrate one of those cocktail dinosaurs; something that is more of a skeletal idea than a fully evolved, finished recipe. It is the hot toddy, and January 11^th is National Hot Toddy Day.

The toddy palm is common in India, and that is where the first bones of the cocktail can be found. The locals would tap the trees to get the sap and they allow the sap to ferment in the warm sun, creating a palm wine. If you take the wine and distill it, you get brandy; if you take palm wine and distill it, it becomes arrack. India is a very hot country, and the British were not used to that sort of heat. The colonists would drink anything to cool off and get away from the heat. Fortunately the natives already had something ready for the overheated British; a drink called “panch”, which is Indian for “five”, supposedly the number of ingredients contained in the beverage. It had water, some spices, lemon, sugar, and the arrack. It watered everything down, was refreshing, and made the days a little more bearable. It was so good they brought this panch back to Britain with them, but used the name of the tree that it originally came from. The drink became known as a toddy. A cold toddy.

The toddy continued to evolve once it made it north. Britain is a chilly, damp place. Cool and refreshing drinks do not go over as well there, since the environment is chilly more often than not. They are trying to figure out ways to warm up, not cool down. Water, spices, sugar…sounds like a good hot cup of tea to me. They were now roughly five thousand miles away from the arrack that was used in the original recipe. Being British, they kept calm and carried on, substituting the arrack for whiskey and gin. Some stories say that this mixture of sugar, water, and lemon was used to soften the overly peaty and strong Scotch whiskeys in the 18^th century, making them more favorable to women. England loves their gin, and the juniper in the gin went well with some spices that are found in tea. Yes, tea had also become an element to add to this loose recipe, mixed more to the taste of the drinker and a general idea than any specific recipe. The bones of the recipe were still there, but the flavors and the details adapted themselves to the environment.

When the British travelled to America, the evolution continued. Scotch was not as easily available, but there was no shortage of liquors ready to take its place. Traditional liquors like gin and brandy were still very popular in the colonies, but newcomers like rum, bourbon, and rye whiskey were growing in popularity. There was also more access to sweeteners like honey and molasses, not just the sugar that was more traditional in Great Britain. In colonial times, sugar was not granular; it was brought in blocks and you had chip off and crush what you needed for the drink. The stick that was used (in some of the tales) was called a toddy stick, another possibility for where the name came from. Tea was still readily available to mix all of the ingredients in. The one major thing the colonies added was a standardization of the size. It went from something that could be made in a mug, a quart, a punch bowl, or any large container for multiple servings. By the end of the 19^th century, famous bartender Jerry Thomas had compressed the cocktail into a cup. Everything had also start to become a little more codified. The revolving carousel of liquors finally stopped at whiskey (though rum and gin was still found to be more popular in New England), the sweetener became sugar, and the tea went away for a while in favor of hot water (though now tea or spice is considered part of the drink).

What kept such a simple, erratic cocktail so popular over such a long period of time? While the flexibility of the drink helped keep it popular for a wide range of palates and environments, the biggest reason was the supposed medicinal purposes. People would drink it when they were under the weather, which made them feel a little better for a while. It was hot, which helps loosens up mucous and helps you breathe a little easier; if you use tea, you also get the benefits tea brings. The acid in the lemon adds some vitamin C, and using honey helps to coat your throat as well as the other medical benefits honey has. Alcohol has been used for years either as a medicine (as vodka was in Poland and Russia) or as a big part of medicine (like it was at the end of the 19^th and beginning of the 20^th century). The problem of using alcohol as medicine too often is that the cure can be worse than the disease. Yes, the alcohol makes you feel a little better for a short time, but it is dehydrating. It may leave you feeling a little worse than before you drank it. Drinking too many will give you a hangover. A small dose before bed, however, can help you sleep a little better while the rest of the ingredients go to work. A hot toddy will help to relieve some of the symptoms of a cold or flu, but it is not a cure. You should still use medicine for that.

Hot Toddy

1.5 oz. whiskey
.5 oz. lemon juice
.75 oz. simple syrup
4-6 oz. of hot water
Tea bag or other spices (cinnamon or nutmeg are traditional)(optional)

Brew the cup of tea to your taste. In a cup, stir together the whiskey, lemon juice, and simple syrup. Add the tea, and then stir the mixture a few more times. You can garnish it with a lemon wedge or cinnamon stick. You can also substitute hot water or cider for the tea, and rum or brandy for the whiskey.

As this mysterious cocktail passed from continent to continent, it changed and adapted to the needs of the environment it was in. With all of the changes it made, from a cooling drink in India to a warming drink in America, the basics never changed. The skeleton of a drink was created that maintained a certain simplicity while emphasizing a world of possibilities. You can usually order one at a bar (can you imagine the whiskeys you can choose from at The Century Bar for this one?), but why? Wrap yourself in your warmest blanket, find a great book, and settle in with this steaming cup of goodness next time you feel a little under the weather. What you put in it is all in your imagination, as long as you stick to the basic structure. Happy National Hot Toddy Day!

Playing Dominos with Springboro Schools – OPINION

January 9, 2013 By Dayton Most Metro 1 Comment

When you were a kid, did you ever line up dominoes around the table so that you could knock the first one down and then watch the rest fall? Well in Springboro, our school board appears to view Ohio’s public school system as a long line of dominoes that begins in our community. I don’t believe they feel the primary reason they were elected was to ensure the education of our children, but rather to implement a radical political agenda. I believe they want to dismantle our school district and knock over the domino. When Springboro, a successful, affluent district falls, they will watch as 610 other dominoes, otherwise known as the public school system, fall behind it.

How does the Springboro school board want to go about toppling the district? It appears that their plan is to knock the domino over under the guise of serving our gifted children through the introduction of a charter school into our community. Rather than investing dollars in our already strong, highly innovative gifted program, they want to create a charter school for gifted children. This will enable them to shift money away from the district, reduce the number of teachers, cut the public gifted program, produce a charter school with high test scores, lower the test scores of the district, and make the argument that our public school system is not worth funding. They will likely propose levies that fail to cover the costs of the district, claim that charter schools will generate revenue for our community, and ultimately attempt to force the hand of the community to dismantle a public school system that is arguably its greatest asset.

The school board has hired a consultant (The Callender Group) to do an impartial study of our community and our community’s need for a charter school. However, this consulting group specializes in setting up and marketing charter schools and is headed by Jamie Callender – a former Chairman of the Ohio House Education Committee who made it clear that he was morally opposed to property taxes when I spoke with him recently – which brings the idea of impartiality into question. The consulting firm has an obvious vested interest in finding a reason to say yes there is a need, and in addition they are being paid between $5,000 and $15,000 of taxpayer money just to perform the study. It is like asking the fox to audit the hen house to see if the chickens should continue to be used for eggs or served up for dinner. This is not about a local charter school. This is about dismantling public education.

Nobody likes to pay taxes, but if we truly value education we have to pay for it somehow. Everyone is entitled to have their own political views, but people who have a moral opposition to the way in which schools are funded should make that argument in Columbus, not by using the children of our community as pawns in a political game. What I want for my tax dollars is accountability, or stated differently – I want to know that my money is being used wisely. Springboro currently has the lowest expenditure per pupil in the region and in the top three districts in the Dayton region. This indicates to me that we are spending the least and getting the most for our money. Thus we have an extremely efficient and effective system of education in Springboro. Logic would dictate that you would build upon such a system, but that is not the direction our board has chosen. Instead they perpetuate a myth that our schools are failing in order to accomplish political gain.

In spite of the fact that we have earned an “Excellent with Distinction” ranking for multiple years running, they perpetuate the myth. In spite of the fact that our expenditure per pupil is the lowest in the region, they perpetuate the myth. In spite of the fact that our district is ranked in the top 3 in the region based on data as was published in the Dayton Business Journal, they perpetuate the myth. In spite of the fact that our test scores have continued to rise while class size has increased, they perpetuate the myth. In spite of the fact that we have an attendance rate of 97 percent, they perpetuate the myth. In spite of the fact that our schools met 26 out of 26 indicators set forth by the State, they perpetuate the myth. In spite of the fact that our ACT and SAT scores are on par with the top district in the region, they perpetuate the myth. At a time when we should be acknowledging the excellent results of our teachers and students, they perpetuate the myth.

Why are they doing so? Because, perpetuating the myth manufactures a crisis situation, and such a situation often calls for radical action. Perpetuating the myth is the sheep costume that disguises the wolf. Perpetuating the myth keeps people from getting involved. Perpetuating the myth squashes civic pride. Perpetuating the myth helps levies fail, builds public discontent, forces talented employees to leave, and uses fear to justify the need for extreme actions. Perpetuating the myth is the lever needed to tip the domino – the first domino. If it falls, others will follow.

The lever is in place. Force is being applied. The domino is beginning to tip. The question is will people push back and stop it from falling or will they do nothing and watch them all fall down.

The important thing to remember is this. It’s not dominos that we are talking about. It’s our children.

(This piece was submitted by Springboro parent David Bowman; all opinions are his and do not necessarily reflect those held by Dayton Most Metro or its other contributors – read more on his blog at DavidEBowman.com.

Additional Reading:

Springboro School Board Should Take Time To Investigate Other Reforms Before Making A Decision About Charter Conversion – Spencer Smith

A Worthy Investment – David Bowman

A Tale of Two Cities – David Bowman

Springboro Schools: Dare to Compare – David Bowman

WASTE WATCH: Springboro Exploring Charter School – WRGT-TV Fox 45 News

Springboro school board pursues charter school – Dayton Daily News

Get a Taste of Adventure with the Biennial Adventure Speaker Series

January 8, 2013 By Dayton937 Leave a Comment

Check out Eleanor Moseman’s presentation tonight at Wegerzyn Gardens MetroPark. This Dayton native will tell her story about bicycling 15,000 miles across Asia as the kick-off to the Adventure Speaker Series.

We’re barely a third of the way into the winter season and I’m already feeling cabin-feverish. I try to take advantage of the snow while it’s here. I’ve gone sledding and skiing and ice skating, but regardless of how many times I try to use precipitation as a propellant and rocket myself down a hill or across a sheet of rock-hard ice, I still find myself craving more outdoor adventure. If you’re the type of adventure-seeker opportunist and, say, enjoys driving a car over the cobbled humps of frozen snow lining an un-plowed street because you can pretend you’re blazing trails across the Arctic tundra, you may enjoy the escapism offered through the Adventure Speaker Series.

Five Rivers MetroParks and Wright State University team up every year to produce the speaker series and the biennial Adventure Summit. This year’s speaker series features adventurers who hail from the East Coast and ones who call Dayton and Cincinnati home. If you’re looking for inspiring stories, generate ideas for your next big adventure, or just want to live vicariously through the tales of other adventurers, check out the speaker series.

Venues for the Adventure Speaker Series switch between Wegerzyn Gardens MetroPark and the Wright State University Student Union. All programs start at 7 p.m. and are free to attend. The fun kicks off tonight at Wegerzyn with Dayton-native Eleanor Moseman and her presentation, “One Woman, Her Bicycle and 15,000 Miles across Asia.” The rest of the lineup is as follows:

ELEANOR MOSEMAN: ONE WOMAN, HER BICYCLE & 15,000 MILES ACROSS ASIA

7 p.m. Jan. 8, Wegerzyn Gardens MetroPark

In the spring of 2010, armed with a fluency in Mandarin and a history of bike commuting, Eleanor took off on a two year cycling adventure. She went slow, avoided well-known routes, and took time to get to know the locals. While her exploits include braving sandstorms in the Gobi Desert, camping at -25°C in the Tianshan Mountains, and weathering a blizzard in Kyrgyzstan, Moseman’s aim were cultural experiences such as building a mud house in Yunnan, receiving a sponge bath from Tajik women, riding a horse during a Buzkashi match in Kyrgyzstan, and witnessing a Shaman ritual in U-Tsang Tibet. Learn more of Eleanor’s extensive bicycle explorations by visiting www.wandercyclist.com. This program is being co-hosted by the Miami Valley Outdoor Club, www.mvoc.org. Learn more at metroparks.org/adventuresummit.

THE MOVEMENT: ONE MAN JOINS AN UPRISING

7 p.m. Jan. 17, Wright State University, Apollo Room

[yframe url=’http://www.youtube.com/watch?v=MYNKlc1nbgk’]

The Movement is the story of one man returning to the mountain where his life was changed forever. He receives inspiration in his quest from four people who overcame physical disabilities to discover the freedom of movement. Peppered with humor and drama, this is a story of people who face adversity with an intense inner fire. Following the movie, a panel of local adaptive skiing experts will discuss how their lives have been impacted by sport. Learn more at metroparks.org/adventuresummit.

HENRY DORFMAN: ALASKA, A KAYAK EXPERIENCE OF A LIFETIME

7 p.m. Jan. 24, Wegerzyn Gardens MetroPark

Henry Dorfman is a co-founder of Paddlefest Cincinnati and founder of Cincypaddlers.org, the largest local paddling club in the country with over 2,200 members. In that capacity, he has led hundreds of sea kayak and whitewater paddling trips from Canada to Central America and from the Atlantic to the Pacific. In 2011, he set a record by kayaking on all five Great Lakes within a span of five consecutive days. Learn more at metroparks.org/adventuresummit.

CHRISTINE PLEPYS: UP AND AROUND MOUNT RAINIER

7 p.m. Jan. 30, Wright State University, Apollo Room

In 2004 Christine successfully and miserably climbed Mt. Rainier during a six-day climbing seminar with RMI Guides. The question of how well she does at altitude was answered: “Bad!” In 2008 she went back to happily backpack around the mountain on the lower elevation Wonderland Trail, which became one of her favorite trails. Come take the journey “Up and Around Mt. Rainier”! Learn more at metroparks.org/adventuresummit.

Photo by Gabe Rogel Majka Burhardt climbs Restonica Gorge in Corsica. Check out the Adventure Speaker Series’ featured speaker on Feb. 7 at Wright State University!

MAJKA BURHARDT

: ADDITIVE ADVENTURE

7 p.m. Feb. 7, Wright State University, Apollo Room

What’s Additive Adventure? It’s Featured Speaker Majka’s term for when adventure extends beyond exploration to create cultural and environmental connection. From climbing impeccable first ascents in Namibia, to climbing vertical grass for science in Mozambique, to treading the fine line of vertical legality in Ethiopia and Cuba, Additive Adventure takes a global look at the individual’s role in larger issues and communities. Can the grandest adventure create the smallest conversation with the largest impact? Can being a global citizen begin with a climb? Can your passion lead you to your greatest impact? If you said yes, then we’re all bound for a more globally integrated tomorrow. Learn more about her adventures at www.majkaburhardt.com or metroparks.org/adventuresummit.

Get inspired to “Get Out & Live” with Five Rivers MetroParks and Wright State University, and try not to break a hip while you invent new means of trans-ice travel.

Springboro Sooo Good Gourmet Cafe Now Open

January 7, 2013 By Lisa Grigsby 5 Comments

Springboro’s got a new dining option, since the Soooo Good Gourmet Cafe has finally opened at 75 N. Main Street. I’ve been driving by this place for over a year, wondering when it would open. Owner Shawnette Hixon laughed when I asked her what took so long to get it open. She and her husband signed the lease about 2 years ago and undertook some major construction to put in plumbing and hvac appropriate for a restaurant.

Their business, Clear Sky Enterprises, keeps them on the road as concessionaires for Nascar, PGA Tournaments, and many other sporting events, so in between travel they’d work on the construction. Shawnette explains that her vision “was for a place that looked hip and trendy that would be fun to hang out in with free wifi” and the cities permitting process took some time and fighting for approvals. She also proudly shared that they took out no loans to open, but that the reality of expenses were about 3-4 times what her original budget where, so they had to go back on the road to earn more money to finish Sooo Good. Some of the expenses were their high tech menu system, displayed from large computer screens posted over the line, so the menu be changed often. You’ll never go to place your order, because the inventory will be tied to the register system and when an item is out, it will be automatically removed from the menu screen.

Sooo Good is excited about being supportive of the community where the Hixon’s live and will allow guests to register and designate 2% of their sales to be donated to their favorite local nonprofit organization like the Springboro band or the field hockey team. Jars of free fresh fruit flavored waters sit on the counter, with a donation bucket that will help support an orphanage in Africa, founded by a Springboro family. They encourage their guests to make the eatery a place they feel a part of and guests are encouraged to post their favorite quote on the giant dry erase board on the wall and the very best will be painted onto the walls.

Sooo Good will open up as early as 6am Monday through Saturday and 8am on Sunday’s. Breakfast will include bagels, fresh fruit, crepes and breakfast sandwiches. The Captain Crunch French Toast looked especially tasty today. You’ll also be able to grab coffee, latte’s and cappuccino’s all day, for just $3-4.

Chef Aimee Saling, who grew up in Middletown, shared she’s so excited to be on board. She said she was practically stalking the owners, because she just knew this was the place she was meant to be. She met Shawnette and their philosophy of business and philanthropy just clicked. Having previously volunteered as a Chef at One Bistro in Miamisburg with a side business (Mcakes) that’s produced over 9000 cupcakes since last March, she donated 10% of her sales to No Child Left Behind.

Asked to describer her cooking style Chef Aimee says she’s “basically classic with a twist. My mom calls it taking normal to fancy. I like to add that one special ingredient that makes a meal memorable.” When asked to suggest what she thinks will be some of her bestsellers at the new place she quickly pointed out that she makes “Killer Mac ‘n Cheese” and her turkey florentine crepe, reuben and bananas foster went well at the friends and family night. Salads and sandwiches are also on the menu and seemed very reasonably priced with most between $5-$8.

Painted on the wall above the yogurt machines were instructions that invited you to ” Grab a cup, fil it up, weigh it and pay it for 49 cents per ounce.” I got to sample some red velvet yogurt, and other flavors offered included NY cheesecake, original tart and vanilla. Chef shared with me that the flavors will constantly be changing and they’ve got some really cool flavors on tap. Because its self serve it’s easy to just have a little bit, but the fresh fruit toppings will make it easy to dress it up. I can see this being a big hit when in the spring and summer when the patio will be open. A great after dinner destination, the restaurant is still trying to determine exactly how late it will stay open, but Ms. Hixon says they even have some live music plans. Also still to come will be a grab and go case of meals and catering and delivery are also in the future plans.

2013 Dayton Fish Fry Schedule

January 2, 2013 By Dayton Most Metro 11 Comments

This month kicks off Fish Fry Season in Dayton – that hugely popular Catholic tradition that combines fish and chips, beer, silent auctions and blackjack to help raise funds for each respective parish/school. Here is a listing of the area’s Catholic Churches and Schools that will be hosting Fish Fry nights in the coming weeks, PLUS non-church-related Fish Fry nights (if you know of one that is missing from our list, please let us know the details in the comments below so we can add it):

Holy Angels Church Fish Fry
1322 Brown Street
Dayton, OH 45409
Friday January 11, 2013 6:00pm-Midnight

Our Lady of the Rosary Fish Fry
22 Notre Dame Ave.
Dayton, Ohio 45404
Friday January 11, 2013 6:00pm-11:00pm

St. Albert the Great Fish Fry
3033 Far Hills Ave.
Kettering, OH 45429
Friday January 18, 2013 5:00pm-Midnight

St. Mary’s Fish Fry
310 Allen St.
Dayton, OH 45410
Friday February 1, 2013 6:00pm-11:00pm
$15

St. Henry Monte Carlo Fish Fry
6696 Springboro Rd.
West Carrollton, OH 45449
Friday February 8, 2013 7:00pm-Midnight
$12 Advance; $15 Door

Carrolleer Fish Fry
4524 Linden Ave.
Dayton, OH 45432
Saturday February 9, 2013 6:00pm-Midnight
$13 Advance; $16 Door

Saint Peter Catholic Church Fish Fry
6161 Chambersburg Rd.
Huber Heights, OH 45424
Saturday February 9, 2013 (Time TBA)

Irish Club Fish Fry & Monte Carlo
6555 Dog Leg Road
Dayton, OH 45414
Friday February 15, 2013 6:00pm-11:00pm
$10

Holy Trinity Fish and Sausage Fry
272 Bainbridge Street
Dayton, OH 45402
Friday February 16, 2013 7:00pm-12:00pm

Alter Knight Out Fish Fry
940 East David Rd.
Kettering, OH 45429
Friday February 22, 2013 7:00pm-Midnight
$12 Advance / $15 Door

St. Francis of Assisi Fish Fry
6245 Wilmington Pike
Centerville, OH 45459
Friday March 1, 2013 (5pm – 11pm)

Corpus Christi Fish Fry
527 Forest Ave
Dayton, OH 45405
Saturday March 2, 2013 (5pm – ?)

St. Anthony Catholic Church Fish Fry
830 Bowen St.
Dayton, OH 45410
Friday March 8, 2013 (Time TBA)

Incarnation Church Fish Fry
55 Williamsburg Lane
Centerville, OH 45459
Friday March 8, 2013 7pm-Midnight

St. Charles Monte Carlo Fish Fry
4500 Ackerman Blvd.
Kettering, OH 45429
Friday March 15, 2013 (Time TBA)

Dayton Rugby Club Fish Fry
IUE-CWA Local 755 Hall
1675 Woodman Drive
Dayton, OH 45432
Friday March 15, 2013 6:00pm-Midnight

CJ Fish Fry
505 S. Ludlow St.
Dayton, OH 45402
Saturday March 16, 2013 6:00pm-11:00pm

Warm Up With Ice Skating, Gallery Openings, Live Music at Downtown Dayton’s First Friday

January 2, 2013 By Dayton937 Leave a Comment

Downtown’s next free First Friday art hop will be held from 5 to 10 p.m. Friday, Jan. 4, 2013.

First Friday is presented by the Downtown Dayton Partnership with support from the Oregon District Business Association, the Ohio Arts Council and WYSO-FM 91.3. The Downtown Dayton Partnership’s website has a complete list of downtown’s arts and cultural amenities, as well as a dining guide, parking map, event calendar (powered by Dayton Most Metro) and much more. Download the Find It Downtown mobile search tool for smartphones at http://mobile.downtowndayton.org.

Art

• CADC, 35 S. St. Clair St.: Featuring live music and appetizers. Call 313-9883.

• Dayton Society of Painters and Sculptors, 48 High St.: (Open 5 to 8 p.m.) The closing weekend reception of the New Members Invitational Exhibit. Call 228-4532.

• Dayton Visual Arts Center, 118 N. Jefferson St.: (Open 5 to 8 p.m.) Featuring a short show exhibition by Leesa Haapapuro and the K12 Gallery for Young People’s home-schooled students, as well as free popcorn and public workshops. Call 224-3822.

• Gallery 510 Fine Art, 510 E. Fifth St.: View local art and shop a variety of handmade items, including ceramics, jewelry, scarves, art, purses and more. Call 672-6717.

Music

• Blind Bob’s, 430 E. Fifth St.: Live music by The Footmenat 9 p.m. Call 938-6405.

• De’Lish Café, 139 N. Main St.: Hosting jazz band Premium Blend and happy hour specials for a mix and mingle with downtown business professionals. Call 461-2233.

• Jay’s Seafood, 225 E. Sixth St.: Live music by Puzzle of Light at 9 p.m. Call 222-2892.

• Omega Music, 318 E. Fifth St.: Live music beginning at 7 p.m. Call 275-9949.

• Trolley Stop,530 E. Fifth St.: Live music by the Winter Sounds beginning at 9:30 p.m. Call 461-1101.

Food and Drink

• Coco’s Bistro, 250 Warren St.: 15 percent off food. Call 228-2626.

• Deaf Monty’s Wine, 22 Brown St.: $2 tastings of select wines. Call 225-9463.

• Dublin Pub, 300 Wayne Ave.: No cover and 20 percent off food. Call 224-7822.

• Franco’s Ristorante Italiano, 824 E. Fifth St.: 10 percent off food. Call 222-0204.

• Lucky’s Taproom and Eatery, 520 E. Fifth St.: Dinner specials, along with the special tapping of a firkin of craft beer. Call 222-6800.

• Olive, an urban dive, 416 E. Third St.: Featuring photography by local artist Elizabeth Cambron. Call 222-DIVE (3483).

• Oregon Express, 336 E. Fifth St.: Featuring a happy-hour band and half-price pizza from 4 to 8 p.m., with additional live music at 9:30 p.m. Call 223-9205.

• Smokin’ Bar-B-Que,200 E. Fifth St.: 10 percent off food. Call 586-9790.

• Thai 9, 11 Brown St.: 15 percent off food. Call 477-7758.

• Uno Chicago Grill, 126 N. Main St.: 10 percent off food. Call 910-8000.

Entertainment

• Grass Roots Enrichment and Wellness Center, 400 E. Fifth St. Suite C: (Open 5 to 8 p.m.) Featuring photographs by Randy Jennings, a free introduction to Reiki and massage therapy, hands-on activities for kids, and information on upcoming programs for children, teens and adults. Call 723-6747.

• The Neon, 130 E. Fifth St.: Call 222-SHOW (7469) for films and show times.

• RiverScape MetroPark, MetroParks Ice Rink, 111 E. Monument Ave: Ice skate from 5 to 9 p.m.; $7 includes admission and skate rental. The park’s concession will be open to purchase hot chocolate and other snacks. Call 278-2607.

• Urban Krag, 125 Clay St.: Climbing gym open until 11 p.m. Call 224-5724.

• Wiley’s Comedy Niteclub,101 Pine St.: Tyrone Hawkins at 9 p.m.; tickets $12. Call 224-5653.

Shopping

• Amore! Designer Consignment Boutique, 16 Brown St.: Hosting a winter sale with complimentary appetizers. Call 367-5941.

• Beaute Box, 116 W. Fifth St.: Free makeup lessons. Call 903-3165.

• Hangar18, 114 N. St. Clair St.: Featuring 15 to 20 percent offselect items. Call 830-9875.

• Peace on Fifth, 510 E. Fifth St.: Fair-trade food tasting. Call 367-7215.

• Record Gallery, 16 Brown St.: Featuring 20 percent off collectable albums and 10 percent off general merchandise. Call 224-3277.

• Sew Dayton, 16 Brown St.: Hosting a gift basket raffle to benefit local charity Clothes That Work. The gift basket contains fabrics, buttons and other sewing items and is valued at $100. Tickets to the raffle are $2 each. Call 234-7398.

• ReCreate, 438 E. Fifth St.: Sale on select items, including new and used instruments, other music-related items, and original artwork. Call 938-8181.

Bloody Delicious

January 1, 2013 By Brian Petro 1 Comment

There are so many Bloody Marys to discuss, who knows where to begin? Queen Mary I of England first picked up the name during her reign from 1553 to 1558. Her prosecution of the Protestants was brutal, ranging from exile to execution. The rate at which she executed them was extreme, earning her the nickname of Bloody Mary. There is also a game you can play during Halloween (or any sufficiently dark sleepover) where you go into the bathroom and stare into the mirror, chanting the name “Bloody Mary” over and over again to either summon the ghost of the murderous Queen Mary, or a witch of the same name. Summoning the ghost in the mirror will not make her happy, and you have to turn the light on in the room you are playing before she breaks through the mirror and rips your soul to pieces. Or does something considerably worse. January 1, National Bloody Mary Day, on the dawn of a brand new year, does not seem to be the best time to celebrate either of the two previous ladies. The spicy, vodka based cocktail you sip at brunches is a better thing to focus on. It might be your first cocktail of 2013, working hard to cure your hangover.

The history of the Bloody Mary cocktail is as interesting and complex as the drink itself. It was invented in the early 1920’s by a man named Ferdinand “Pete” Petoit at Harry’s American Bar in Paris. He claims to have named it after a woman named Mary, who would spend hours at the bar sadly waiting for a less than stellar, or punctual, boyfriend. Initially, the drink was made with equal parts of vodka and tomato juice, making it a thick and rather bland drink. When Petoit moved the drink with him to America, he began to improve it, adding Worcestershire sauce, Tobasco, celery salt, salt, pepper, lemon juice, and anything else to spice up the tomato juice. The other thing that was changed in America was the liquor. We may think of vodka as a spirit that has always been around, but the United States did not get on the vodka bandwagon until the 1950’s with Smirnoff’s big, “Breathless” push. The base spirit in the 30’s and 40’s became the much easier to find gin, and the name of the cocktail switched over to a Red Snapper. Some theories abound that we delicate Americans could not handle the original name and it was switched for that reason. When the Smirnoff promotion fully hit the United States, the company used the Bloody Mary as one of the cocktails to promote the spirit, it was launched into the American bar scene.

The Bloody Mary is considered by most cocktail historians and scholars as a staple drink, and is included within the pages of every cocktail book published since it was invented. They are so iconic that in 1986 Absolut vodka introduced Absolut Peppar, the first commercially made flavored vodka, specifically for the Bloody Mary craze that was going on at the time. The Bloody Mary may be a cornerstone of many bars, but it is not universally liked. Many cocktails scholars, including David Embury and Gary Regan, are not fans of the drink. Embury went as far as to call it “strictly vile”. The thickness of the drink or the savory flavors tend to turn off as many people to the drink as it attracts. It is also not something popular to drink in the evening; it is too thick to drink many of them at one sitting. But having one at breakfast is very acceptable. In fact, the vitamins and minerals in the tomato juice, along with your eggs, toast, and bacon make a pretty handy hangover cure for everything you DID drink last night. A Virgin Mary, all of the nutrients, none of the alcohol, makes an even better cure.

The recipe…yeah, about that. There is an art to making a Bloody Mary. The main ingredients of vodka and tomato juice are not in question. The spices that go into the cocktail is where the lines get drawn. The inventor himself laid out the spicy ingredients as salt, black pepper, cayenne pepper, Worcestershire sauce, and lemon. Over the years other spices have been introduced or experimented with, like horseradish, sriracha, dill, rice vinegar, mustard, and many others. Ultimately, the goal is to make sure you are balancing out the sweet tomato juice with the spices as not to make either overpowering. Garnishes for the Bloody Mary fall into the same category. Many people associate a celery stick as the garnish, but you can also use a lime wedge or olives to finish off the drink as well.

Bloody Mary (Classic version)

2 oz. vodka (pepper or bacon works well)
5 oz tomato juice
.5 oz lemon juice
4 dashes of hot sauce
2 dashes of Worcestershire sauce
A dash of salt
A dash of pepper
Celery salt (optional)

Pour all of the ingredients into a mixing glass with ice. Roll the ingredients back and forth between two separate glasses. Rolling a cocktail mixes all the ingredients gently, so the tomato juice does not get very thin and bubbly, as it would if it was shaken. You can add a dash of celery salt to the top of the cocktail, or rim the glass with the salt.

Tyrannical queens and creepy children’s games aside, the Blood Mary is rich in flavor and history. It is evolving as tastes change as other bartenders get their hands on it. You can get it very well made at most brunch places in the area, or you can make it at home with spices you have there. With the biggest party of the year being on December 31^st, having a classic brunch cocktail/hangover cure celebrated on the first day of the year only makes sense.

Let us know where you are having your Bloody Mary today, and who makes the best ones in Dayton. Happy New Year everyone!

Waiter, There is Champagne in my Cocktail…

December 28, 2012 By Brian Petro 1 Comment

Champagne is a beverage that we bring out only at special celebrations. It was the French royalty at the beginning of the 18^th century that popularized the trend of drinking this sparkling beverage. It became perceived (with marketing help from the grape growers in the Champagne region of France) as a drink of the affluent, so the people of the middle and working classes only would drink it for special occasions. Even though champagne and other sparkling wines have become fairly easy to find and purchase at a modest price, it is still something we associate with infrequent celebrations and special events. We see it when sports teams win championships, when couples get married, maybe when someone smashes a bottle of it to christen a boat, and of course, New Year’s Eve. People sip it straight out of a flute or a coupe if they are feeling a little more vintage vibe. What you do not see much of is people mixing it into a cocktail.

A mimosa at breakfast is typically the extent of people’s experience with a champagne based cocktail. Possibly a bellini for brunch or a light lunch drink. There are so many more cocktails you can make with champagne as the base, playing off the general sweetness and effervescence of it. The one thing you always want to keep in mind: champagne is very carbonated. Take care when you are mixing the ingredients together. Also, champagne is a sparkling wine specific to the Champagne region of France. It belongs to the larger category of sparkling white wines where you will find cava (Spain), prosecco (Italy), and sekt (Germany). For the purposes of the recipes, I am going to use what the original source calls for. You can use other sparkling wines, but the taste will vary accordingly.

Champagne Cocktails 101

Here are a few cocktails you can make with champagne and common liquors, or other mixers you may have at your party.

Bellini

1.5 oz. peach schnapps
4-6 oz. prosecco

Pour the peach schnapps into a flute, and then add champagne. Stir gently, and garnish with a peach slice.

Before all of you bartenders and other cocktail experts leap upon me, a traditional bellini is made with white peach puree, not peach schnapps. If you can find the ripe peaches in the store, or premade peach puree, substitute that for the peach schnapps. I have even
seen this recipe called a Dirty Bellini.

Mimosa

2 oz. orange juice
.25 oz orange liqueur (triple sec, Grand Marnier, etc.)
4-6 oz. champagne

Pour the orange juice into the flute, and then add champagne. The orange liqueur is added last, as a float, and is optional if you do not have it available. It will also not be bad to have on New Year’s Day.

Black Velvet

Stout (Guinness is the traditional choice)
Champagne

Add equal parts stout and champagne into a pilsner glass. It is a bigger trick that you might think. I will usually put the champagne in first, and then add the stout VERY slowly, keeping a close eye on the bubbling of the champagne. When Prince Albert passed away, the whole country went into mourning with Queen Victoria. Even the champagne, with the help from Guinness, was black with sorrow.

Champagne Cocktails 201

Very popular, you may need to purchase a few specialty ingredients, or make a few extra preparations for these cocktails.

Kir Royale

.5 oz Crème de cassis
6 oz. champagne

Pour a standard pour of champagne in a flute and add the crème de cassis. Crème de cassis is a black currant flavored liqueur. A kir can also be made in a similar fashion, substituting a dry white wine for the champagne.

Champagne Cocktail

Sugar cube soaked in Angostura bitters (2 dashes of bitters should do)
6 oz. champagne
Splash of cognac (optional)

Place the sugar cube in the bottom of the flute. Pour the champagne over the cube, allowing the sugar and bitters to dissolve. The cognac float at the end is more popular in England than it is here. This is another notable vintage cocktail, something you will see mentioned in more than a few black and white movies. Talkies, as the kids call them.

Poinsettia

3 oz. cranberry juice
1 oz. orange liqueur
3 oz. champagne

Pour the cranberry juice and orange liqueur into a flute and stir together. Add the champagne and enjoy. It is seasonal, festive, and delicious.

Champagne Cocktails 301

These are going to take liqueurs that are a little more obscure or expensive, and much more preparation.
They may be a little less known generally, but have a place in cocktail history.

Death in the Afternoon

1 oz. absinthe or Pernod
5 oz. champagne

Pour the absinthe into a flute, and then add champagne. Absinthe balances out the sweet champagne with a hint of wormwood and licorice flavors. Ernest Hemmingway, who is credited with the creation of the drink, also suggests in the recipe to enjoy three to five in the afternoon. This probably explains quite a bit about his work.

French 75

1 oz. gin
.5 oz. lemon juice
1.5 tsp. simple syrup
4 oz. champagne

In a mixing glass, combine the gin, lemon juice, and simple syrup. Shake it, and strain the contents into a Collins glass over ice. Top it off with the champagne and gently stir it. Garnish with a cherry and an orange slice. If you are not a fan of gin, you can substitute it with cognac. This cocktail got its name because it was said it felt like you were hit with a French 75mm field gun, a staple of the French army during World War I and the first piece of modern artillery. Boom.

Seelbach Cocktail

1.5 oz. bourbon
.5 oz. orange liqueur
7 dashes Angostura bitters
7 dashes Peychaud bitters
4 oz. champagne

Mix the bourbon, bitters, and orange liqueur briefly over ice, and strain into a flute. Top off the mixture with champagne. It was created at the Seelbach Hotel in Louisville just before Prohibition hit, and the original recipe for this cocktail was lost. It was found recently and brought back to life, with a shocking amount of bitters that offer some balance to the sweetness of the champagne, bourbon, and orange.

You know champagne is going to be in the mix on December 31^st. With a little more planning and a few more purchases, you can have a wide range of cocktails available that can be made with that single ingredient. Of course, there is nothing wrong with just enjoying it as it comes out of the bottle. If you enjoy a little too much of it (since you will not be driving, right?), we have a few remedies for the hangover on January 1^st.

Have a wonderful and safe New Year’s Eve, and a prosperous 2013.

Cheers!

Lucky Foods for the New Year

December 27, 2012 By Lisa Grigsby 1 Comment

For many the start of a new year is all about making a fresh start. For others it’s a time of tradition. Either way, why not start your year with some of these foods considered to bring good luck and prosperity for the new year. Here’s a round up of some of the best know food traditions:

Black Eyed Peas– The peas, since they swell when cooked, symbolize prosperity.

Hoppin’ John— A traditional southern New Year’s dish —black eyed peas and ham hocks. An old saying goes, “Eat peas on New Year’s day to have plenty of everything the rest of the year.”

Grapes – consume 12 at midnight. Each grape represents a different month, so if the 3rd
grape is a bit sour, March might be a rocky month. This tradition hails from Spain in 1909 by grape growers who were trying to create a market for left over grapes.

Noodles– In Asia, eating long noodles is believed to bring a long life. The New Year’s Day tradition has the person eating the noodle without breaking it until it is all in your mouth.

Seafood – In Japan, herring roe is consumed for fertility, shrimp for long life,

and dried sardines for a good harvest

Donuts – The Dutch love to eat a donut on New Year’s Day because they believe that the circular food item symbolizes the full circle of life.

Greens – their leaves look like folded money, and are thus symbolic of economic fortune. The tradition implies that the more kale, cabbage, collards and chard you eat, the larger your fortunes will be.

Pork– pigs symbolize progress & its rich fat content signifies wealth and prosperity. Roast suckling pig is served for New Year’s in Cuba, Spain, Portugal, Hungary, and Austria and Austrians are known to decorate the table with miniature pigs made of marzipan.

Pomegranates – are eaten in Turkey and other Mediterranean countries for luck in the new year. It is symbolic of abundance and fertility.progress & its rich fat content signifies wealth and prosperity. Roast suckling pig is served for New Year’s in Cuba, Spain, Portugal, Hungary, and Austria and Austrians are known to decorate the table with miniature pigs made of marzipan.

Citrus– In China, oranges and tangerines are placed on the table for the New Years meal. This could be because “orange” and “tangerine” sound very much like “wealth” and “luck” in the Chinese language.

Cakes– Round shaped cakes and breads are eaten all over the world on New Years day. In most countries, a coin or a trinket is hidden inside the cake. The recipient to get that slice is said to have good fortune all year long.

What Not to Eat:
Just as there are lucky foods, there are also some foods that carry the stigma of bringing bad luck, so be warned:

Lobster– they move backwards and could therefore lead to setbacks

Chicken– they scratch for food so those who eat poultry will “scratch” for food all year.

Winged fowl– because good luck could fly away!

White foods – The Chinese avoid eggs, cheese, and tofu, because white is the color of death.

Wishing you a happy and healthy new year!

This is an update of a story was originally published on 12/30/2010.

Cold Weather? Hot Coffee at Ghostlight !

December 27, 2012 By Dayton937 Leave a Comment

Fig Vanilla Black Pepper Latte

Where can you warm up with this cold weather? May we suggest a Latte with the ladies? How about a Mocha with the Mayor? Ghostlight Coffee on 1201 Wayne Ave is just the place for a Food Adventure that will heat up your winter months. Opened in 2011 by owner Shane Anderson, it is a “must drink” on our list of locally owned spots. This coffee house already has a cult following, and deservedly so. Great beverages are the cornerstone of Ghostlight Coffee. The storefront of glass windows in the dining room, overlooks a bustling Wayne Avenue. the walls are adorned with local art, and music usually fills the air. The place has a warmth to it, and we are not just talking about the coffee. The Big Ragu finds the inviting atmosphere very appealing. Another attraction is that the menu has a variety of choices to please almost anyone.

Ghostlight uses the “pour over” method to prepare many of their brews. It is a manual method of making coffee, and a secret to great taste. The hot water is poured just enough to wet all of the coffee grinds and seeps through a filter into a cup. The hot water is poured slowly, starting in the middle and moving toward the outside in circles. Free entertainment with each order! The “Baristas” (coffee making staff), know what they are doing and the benefit from their expertise is in each flavorful cup.

Being a coffee connoisseur and frequent customer at Ghostlight, Hungry Jax has a couple of recommendations to beat the cold. The Fig Vanilla Black Pepper Latte is her favorite. Black pepper in a latte? Trust us, it works. The fig and vanilla flavor makes it one of the better and more unusual lattes that we have tasted. Every sip is incredible, and at the end you taste the black pepper. It is one of those drinks that makes you wonder, in a good way. We also suggest the Balsalmic Walnut Latte. Again, with this coffee, Ghostlight creates yet another unique, creamy latte, with a nutty finish. The Big Ragu goes for simple pleasures at Ghostlight like the hot chocolate, or a cappuccino. The hot chocolate is creamy and rich, and the same goes for the cappuccino. Other menu offerings include Chai Teas, Espresso, French Press Coffees, and Rishi Organic Teas.

The menu also includes many locally made pastries. Depending on the week, the selection will vary with seasonal choices or standard favorites. One of our favorite snacks available are the packaged toffees from Sweet Nothings, a local Dayton confectioner. Their Sea Salt Toffees are so good and addicting that they should be illegal.

Sweet Nothings Sea Salt Toffee

Ghostlight is not only coffee and snack central. There are many other activities going on in this vivacious venue. Events include live music, poetry, story slams, and the venue is available for scheduling special private parties. Ghostlight Coffee is such an eclectic spot with a local flair. It is a great place to bring friends, or go solo. The friendly staff and patrons make it a joy to meet and see people from all walks of life, who are enjoying a good cup of coffee. If you love what life in Dayton has to offer, than Ghostlight Coffee is a wonderful place to “get your drink on.”

For more of FOOD ADVENTURES- “like” their Facebook Page HERE .

[flagallery gid=16 name=Gallery]

Ghostlight Hours are 7am-7pm Monday thru Friday and 8:30a-7p Saturday & Sunday. Check the Ghostlight Facebook Page for “After Hour” Events.

A Tale of Two DiSalvo’s Part 2: DiSalvo’s Deli

December 20, 2012 By Dayton937 Leave a Comment

This is the final installment of a two part story on the DiSalvo Family businesses in Kettering. This Food Adventure leads us to Disalvo’s Deli on 1383 East Stroop Road. Since 1982, The Big Ragu has been frequenting this establishment because of the delicious, freshly prepared food. There is also a collection of Italian specialties that you wont find anywhere else in the Dayton area. The friendly staff are experts and have become our friends over the decades. Whether it is owners Ronnie and Mindy DiSalvo, or longtime employees Shelly and Jim, the service is exceptional.

Each day chef Ronnie prepares different “special entree items” from scratch. If you want a heads up on what the special of the day will be, sign up for email notification on the website disalvosdeli.com. We love the homemade soup of the day and specials like salmon and rigatoni in creamy tomato sauce when it is available. The Big Ragu’s favorites are the fresh mozarella panini with roasted red peppers or the fried eggplant on Fridays. We would also recommend a slice of the pizza of the day, made with fresh dough. There are so many Italian items in the deli case like chicken parmesan, artichoke salad, roasted red peppers in garlic and olive oil, mushroom salad, olives, stuffed baby peppers and more. This place is a great chance to explore your “inner foodie.” Want some freshly made pasta sauce? Pints and quarts of this amazing marinara are available in “to go” containers.

Sub Sandwich from Disalvo’s Deli

It seems however, that this deli has a cult following when it comes to their subs. We suggest you grab a sub menu on top of the display case, and look it over. The moment you peer through the dried imported pepperoni and loaves of bread to place your sub order, there is a realization that you are knee deep in a Food Adventure. The sub menu tells you to you choose 1 meat and 1 cheese from the list, then choose a type of fresh bakery bread. Extra freshly sliced meats and cheeses may be added to each sub for just 40 cents apiece. There are lots of toppings and condiments to choose from, like onions, lettuce, tomato, mustard, banana peppers, and hot peppers. Whatever toppings you choose, and this is important, make sure you tell them to add some Italian house dressing because it makes the sandwich. We wouldn’t steer you wrong on these killer subs ! The half subs are filling and a good deal at only 6 bucks.

In the mood for an Italian dessert? You can always find freshly filled cannoli (regular or chocolate dipped) and tiramisu. The deli also has various homemade specialty desserts like giant cakes, creme puffs, cookies and more based on what was prepared that day. Simply stated, they have some of the best desserts we have ever tasted. Also available on the menu are some vintage espressos and cappuccinos to complement any dessert.

Ronnie DiSalvo

DiSalvo’s Deli also has a nice Italian wine selection on the shelves next to jars of their signature salad dressing and jars of pasta sauce. There are fresh loaves of bread for sale, freshly made mozzarella cheese spheres, and grated parmesan cheese. It is fun to browse through the various pre-packaged pastas, jars of peppers, boxed Italian cookies and other Italian foodstuffs. In the display freezer there is frozen dough, freshly made frozen manicotti and ravoli that is ready for baking. Other favorite frozen pastas in this area include gnocchi and cavatelli. Here you will also find complete trays of frozen tiramisu for sale.

Other display cases feature Boars Head meats and cheeses, and some of Ronnie’s lasagna boxed lunches, salads and cooked pasta dishes ‘to go’. They have something for everyone here. Many local customers of Italian descent come to the deli to get hard to find items. The place is usually bustling and gets very busy during peak weekday lunch hours. If you have not visited this deli, you are missing another true jewel of the Gem City. This eatery is definitely one of our favorite spots to grab a bite. Whether it is a fresh dessert or a panini on a ciabatti roll, everyone can have a taste of Italy at DiSalvo’s Deli.

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Take some time to scroll through the album below to see the variety of choices at Disalvo’s Deli.

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Options Abound For Celebrating New Year’s in Downtown Dayton

December 18, 2012 By Dayton937 Leave a Comment

Looking for a fun way to ring in the new year? From ice skating to dinner and drink specials, numerous events will be held downtown on New Year’s Eve and New Year’s Day. Below is a list of some highlights.

More information on what’s happening downtown during the holiday season, a complete list of downtown events, a dining guide, parking map, directions and more can be found on Downtown Dayton Partnership’s website, www.downtowndayton.org. Follow the Downtown Dayton Partnership on Facebook to keep up with downtown events and news. Download the Find It Downtown mobile search tool for smartphones at http://mobile.downtowndayton.org.

Club Masque, 34 N. Jefferson St., 937-228-2582
7 p.m. to 2:30 a.m.
Featuring special New Year’s Eve packages, which include reserved seating, free drinks and party favors. Call for cost.

Dayton Woman’s Club, 225 N. Ludlow St., 937-228-1124
4-9 p.m.
Serving an elegant New Year’s Eve dinner. Business casual attire and reservations strongly encouraged.

De’Lish, 139 N. Main St., 937-461-2233
9 p.m. to 2 a.m.
Hosting live entertainment, complimentary hors d’oeuvres and drink specials. Call for cost.

Dublin Pub, 300 Wayne Ave., 937-224-7822
7 p.m. to 2:30 a.m.
Celebrate with two champagne toasts: one at 7 p.m., the time of New Year’s Eve in Dublin, and again at midnight.

Jay’s Seafood, 225 E. Sixth St., 937-222-2892
10 p.m. to 1 a.m.
Live music by Puzzle of Light. Free admission.

MJ’s Café, 119 E. Third St., 937-223-3259
10 p.m. to 2:30 a.m.
Show at 10 p.m., followed by a champagne toast and balloon drop at midnight with cash prizes. $5 cover.

Olive, an urban dive, 416 E. Third St., 937-222-3483
5 to 8 p.m.
Taking dinner reservations for New Year’s Eve. On New Year’s Day, the restaurant will be open from 11 a.m. to 3 p.m. for a “Recovery Brunch,” featuring Olive’s full lunch and brunch menus, as well as pork and sauerkraut.

Practice Yoga, 504 E. Fifth St., 937-321-7676
New Year’s Day, 7 to 8:30 p.m.
Ring in the New Year with an all-levels Vinyasa yoga class and Yoga Nidra (deep relaxation) on New Year’s Day. Cost is $12; members may use class passes.

Oregon Express, 336 E. Fifth. St., 937-223-9205
9 p.m. to 2:30 a.m.
New Year’s Eve Party with Donnie Rose & the Steel Horse Ramblers, The Simple Truth, Paradigm Shift, and DJ Masterkid. $3 cover.

RiverScape MetroPark, 111 E. Monument Ave., 937-278-2607
11 a.m. to 10 p.m.
Listen to fun family music, have your picture taken and wear party favors while skating. Admission is $7 and includes the use of ice skates. RiverScape also will be open on New Year’s Day from 1 to 8 p.m.

Schuster Performing Arts Center, Second and Main streets, 937-228-3630
8 p.m.
The Dayton Philharmonic presents Viennafest, a replicated performance of the Vienna Philharmonic’s classic New Year’s concert. Several dancers from the Dayton Ballet and a singer from the Dayton Opera also will take part in the performance. Enjoy complimentary champagne during intermission and a balloon drop at the concert’s close. Tickets are $8 to $60.

Spaghetti Warehouse, 36 W. Fifth St., 937-461-3913
7 p.m.
Join Mayhem & Mystery for a special New Year’s Eve presentation of its holiday production, Christmas Pageant Crisis. $25.95 includes dinner and performance. Call for reservations.

Trolley Stop, 530 E. Fifth St., 937-461-1101
9:30 p.m.
Live music by Skilless Villians, an appetizer bar and champagne toast. Buy tickets in advance to guarantee a seat and glass of champagne. Call for cost.

Wiley’s Comedy Club, 101 Pine St., 937-224-JOKE
7:30 p.m. show and 9:30 p.m. party
New Year’s Eve show featuring Pat Goodwin. Party includes snacks before the show, party favors, champagne toast at midnight, and an after-midnight buffet featuring sandwiches from Subway and Milano’s, wings from BW3 and Fricker’s, and Cousin Vinny’s pepperoni pizza. $15 for show; $41 for party.