The Featured Articles

It’s A Mad, Mad Tree – Welcome MadTree Brewing!

January 3, 2014 By Brian Petro Leave a Comment

Welcome to Dayton Mad Tree Brewing Company!

People who love good beer will find each other. They will frequent the same beer tastings, see each other at beer weeks and festivals, and share all of the best beers they are finding among the blogs, tweets, and Facebook posts they read. Some start Beer of the Week clubs where they will create their own tastings. It was at one of these Beer of the Week groups in Cincinnati that Brady Duncan, Jeff Hunt and Kenny McNutt, all home brewers, discussed creating their own brewery. That was in 2009; the seed that was going to grow into MadTree Brewing was planted.

“I bought them a few too many beers and forced my way in!” laughs Brady Duncan. A graduate of the University of Dayton, he spent a brief time in Alabama getting an MBA before returning home to run analytics for Proctor and Gamble. He remembers his time in Dayton “eating French bread pizzas at Milanos and drinking beer”. He discovered craft beers in Alabama, and has been a disciple of them ever since. That beer club idea was turned into a plan, and over the course of the next three years the three men worked on the financial structure, finding a place to brew, buying the equipment, and the most important part, brewing the beer. “We brewed each beer about thirty to forty times to make sure we had the right flavor,” Duncan said. Axis Mundi, their Russian Imperial Stout, was the exception. “Jeff and Kenny only brewed that a few times before they got it right. I think it was a recipe even before I got on board.”

Things had to change once they brought it to a larger scale. They started in Cincinnati with the capacity to brew ninety barrels and rapidly discovered it was not enough. “The demand here was much stronger than we thought,” mused Brady. “All of the accounts that we had were on allocation. Each account could get 3-5 cases max, and it sold out quickly. They would have to wait two weeks before they were able to get another shipment.” It is a good problem to have, especially when you are brewing a quality beer. The first batch of their beer went to Arthur’s, a Hyde Park staple famous for their burgers, in February of 2013. They were also able to get PsycHOPathy, a delightfully crisp IPA, into Great American Ballpark for opening day of the 2013 Reds’ season. It was a hit. Draft Magazine rated the beer 97 out of 100 making the list for their top 14 rated beers of 2013.

All these people heading to GABP just for a Mad Tree…

What makes their beer so popular in a craft beer scene that includes such stalwarts as Mt. Carmel, Moerlein Lager, Rivertown Brewing, Blank Slate and 50 West? “We have a good water source,” states Kenny. “There is a deep well on the site where we get our water. We take it from there and soften it, use a UV filter, then put the water through reverse osmosis. Each beer not only has its own malt and hop recipe, it has its own water recipe. The right water enhances the hops and gives the beer a good finish.” Another element that makes MadTree a hit is their brewing philosophy. “We brew our beers to flavors, not to styles. It is hard to put our beers into a category for that reason.” This adds some approachability to their brews.

They planned on bringing their beer to Dayton much earlier than January 6. They had to add more capacity to their brewery, 240 barrels since they opened, for a beer scene that he states is as good as the one in Cincinnati. “The only difference is that the breweries in Cincinnati brew at a higher capacity,” says Duncan, Dayton will be treated to an initial run of:

Gnarly Brown – Brown Ale/Porter
Happy Amber – Amber Ale
PsycHOPathy – IPA
Thundersnow (Seasonal)
Lift – Kolsch-style Ale

At the end of the month Dayton will also see Axis Mundi, Galaxy High Imperial IPA, and a few other surprises. February will see the release of Rubus Cacao, a chocolate raspberry stout in the area. Towards the end of February is when we will see Lift in cans and Sprye, a pale ale to get us ready for spring.

They are one mustache away from being the ZZ Top of brewers.

When you are searching the shelves for these beers, don’t look for bottles. MadTree Brewery is the first brewery in the state to use cans for their beers. Jeff Hunt noted several reasons for the decision, the biggest one being the beer itself. “It is better for the beer. No light gets in to change the chemistry of the beer and skunk it. The seal on a can of beer is also better, keeping the product inside fresher for longer.” Cans are better for the planet (and trees); they are 50% more likely to be recycled. They take up less room in a truck, meaning less fuel is required to move more beer.

Brady Duncan is looking forward to the expansion in Dayton. “We are approaching Dayton as a local market. We know people in the Dayton beer scene, and look forward to being a part of it. We want to get as involved in the Dayton community as we are in our own. And they need some good beers around UD!” MadTree willbe kicking off in Dayton with a Launch Week of events. Come out to celebrate a new local addition to the growing selection of beers in Dayton. Cheers!

Launch Week Events:

MONDAY, JAN 6

Kings Table 5pm Release Party
PsycHOPathy IPA, Gnarly Brown, Thundersnow

Chappy’s 6pm Tap Takeover
PsycHOPathy IPA, Gnarly Brown, Happy Amber,Thundersnow, Relegation, Lift

Tuesday, Jan 7 5:30pm Craft Beer Pub Crawl

Thai 9 Lift

Blind Bobs Happy Amber

Lucky’s Taproom
Psychopathy IPA, Identity Crisis, Relegati Gnarly Brown firkin with vanilla beans and coffee

Trolley Stop Thundersnow, PsycHOPathy IPA, Gnarly Brown, Happy Amber, Proper Session Ale

South Park Tavern Relegation, PsycHOPathy IPA, Gnarly Brown, Happy Amber, Lift, Thundersnow

Wednesday, Jan 8

Trolley Stop 6pm Meet the Brewer
Relegation, PsycHOPathy IPA, Gnarly Brown, Happy Amber, Lift, Thundersnow

Thursday, Jan 9

Spinoza’s 6pm Tap Takeover
PsycHOPathy IPA, Gnarly Brown, Relegation, Happy Amber, Thundersnow

Kroger’s Austin Landing
sampling event

Friday, Jan 10

Milano’s 5pm Flight Night
PsycHOPathy IPA, Gnarly Brown, Relegation, Lift, Happy Amber, Thundersnow, PSA, Identity Crisis

*UD, Beavercreek, and Miamisburg-each account has 4 beers

Don’t despair if you can’t make these events, there are also upcoming events coming to Taggarts, Rumbleseat, Brunings Wine Cellar, Bunkers, Beef O’Brady’s in Beavercreek, Peachs in Yellow Springs and we’re sure, many more! Or you can pick up MadTree Brews at The Market, Kroger, Halls Corner Carryout, Speedzone, Vandalia Carryout, Liquor Wine Warehouse, Valero, Bee Gees, and the Beer Barn. We want to thank the fine folks at Cavalier Distributing for making this happen and we know that they are probably adding more locations as we type, so if you don’t see your favorite beer stop listed, just ask them to carry MadTree!

Yoga for the Outdoor Enthusiast

January 2, 2014 By Dayton Most Metro Leave a Comment

Get your new year started off right.
If you’ve never practiced yoga before, this may be something for you. Come in and try it.

Whether you are a yoga beginner or experienced yogi, a hiker, backpacker, kayaker, climber or dreamer; developing a yoga practice will help you take your adventures to the next level. This class is designed to strengthen your core; the center of power for outdoor recreation. Poses will flow designed to open your hips, hamstrings and calf muscles. Twists will release tension in your back and shoulders. Bringing awareness to your breath will help teach patience and focus when moving through the crux of your next adventure.

THE YOGA SESSION:
Each class is designed for beginners and experienced, both men and women.
Each session will last about one hour with the first fifteen minutes geared toward the beginner – to help you understand what yoga is and its benefits. Seasoned yogis can take that time to unwind, connect with their breath and warm up for class.

WHAT YOU NEED:
Please bring a bottle of water and a yoga mat if you have one. If you do not have a mat bring a large towel. Wear fitted, comfortable exercise clothing that you can sweat in. Please arrive a few minutes early to be welcomed, ask any questions, prepare for class and relax onto your mat.

Brilliant Leaps and Cautious Steps A Review of Dance in Dayton 2013 and What to Watch for in 2014

December 31, 2013 By Rodney Veal Leave a Comment

Another year has waltzed by, creating a beautiful stir in the Dayton dance community. I have been privileged to bear witness to some incredible moments of sublimeness amidst the cautious backdrop of these uncertain times in regards to patronage and audience building. Now more than ever we as patrons of the arts have to reinforce our commitment to the arts in our community. While financial support is critical to keeping the lights shining, an education and connoisseurship is vital to elevating our community collectively. These moments and individuals made this year a tantalizing appetizer for a brighter future.

In no particular order:

Sheri “Sparkle” Williams

How often do we have a goddess walking amongst us? For over forty-five years Sheri has illuminated and turned up the heat on the stages of Dayton and around the world. When they describe DCDC as a “world class” organization, they are really describing Sheri. What she brings to the world can only be attributed to the divine. Her artistry is on the level of Dame Helen Mirren, Meryl Streep and Aretha Franklin, an ageless category defying artistic genius that we are privileged to witness. She is worthy of our continued attention.

Dayton Ballet-crop of new choreographic voices

Kudos to Dayton Ballet and their commitment to elevating female choreographers in the realm of classical ballet. This season saw the beautiful work of Gina Gardner-Walther, Amy Seiwert and Susanne Payne. They released the aesthetic beauty and artistic abilities of the dancers and challenged them to new heights and we as an audience were grateful to witness.

DCDC Urban Impulse

This is what a satisfying concert looks like; one that combines community outreach and artistic ambition. It was a gamble that payed off brilliantly. I cannot imagine any lover of dance not leaving that show ecstatic.

DCDC Emergence
This company came back in the fall with a concert of original works that was inspired. The luscious, diverse choreographic works that made Boll Theatre feel like Lincoln Center for a brief autumn evening.

Paul Gilliam, Dayton Ballet

A physically gifted performer who brightens the stage with charm, grace and intelligence. I have been very fortunate to briefly witness his choreographic skills. And I believe we are witnessing a diamond in the rough. Breakout star of 2014

Jammie Walker, Dayton Ballet

A welcomed soulful and passionate presence at Dayton Ballet. A dancer who can handle classical and contemporary work with ease. I look forward to seeing more of him in 2014.

Shed by Kiesha Lalama

Ms. Lalama set an energetic work that was wonderfully constructed and rendered by the dancers at DCDC. The company came roaring back to prominence with this piece and this reviewer was incredibly grateful.

Extremely Close by Alejandro Cerrudo

Okay, so this piece was performed by Cincinnati Ballet, but I would be remise in not discussing it. I had no expectations for this evening of dance at the Aronoff, but as we entered the auditorium, we were greeted with a blank stage, except for a white wall partition and a steady stream of feathers lazily drifting into a pile center stage. It took this reviewer/audience on an unexpected journey, one that we all gladly took. Note to artistic directors in Dayton this guy is worth the investment.

Prodigal Son by George Balanchine

Closing the same concert for Cincinnati Ballet was a re-staging of Prodigal Son with coaching by Edward Villlella. They delivered a bravura performance that brought down the house.

Smag Dance Collective

Congratulations on the 10th anniversary of Smag Dance Collective. The tenacious Artistic Director Michael Groomes fights for his vision of dance that is interwoven into the fabric of our community quilt. This is dance by the people and for the people. He is truly an urban visionary walking amongst us and he and the company deserve our support.

The Brown Dance Project

A poignant, funny and beautifully rendered work created by choreographer Rodney Brown and danced by members of DCDC. MODULE is an educational community outreach work that deals with HIV prevention. A brilliant example of the power of art to address social issues. I was particularly impressed by the audience Q & A afterwards and the fact that they came out on a Saturday afternoon to embrace this necessary work.

2014

I am looking forward to several things: The choreography of DeShona Pepper Robertson for Dayton Ballet in the fall. The site specific installation piece being presented by Ohio Dance and created by Crystal Michelle Perkins. Amy Seiwert and Susanne Payne creating new choreography for Dayton Ballet. Dance concerts returning to the Blair Hall Theatre stage at Sinclair Community College. The return of DCDC to the Victoria Theatre stage and the revival of the Dayton Arts Project.

I can think of no better resolution than to see more dance. And in the immortal words of London Coe, #dateyourcity.

Five for Drinking: Champagne

December 30, 2013 By Brian Petro Leave a Comment

Champagne has its own inner glow.

New Year’s Day is fast approaching. That means a huge celebration of the year we just finished and a leaping off point for the year we are about to tackle. Major celebrations are equated with bringing out the bubbly. The corks are going to pop and champagne is going to flow. It is a lovely, crisp and effervescent drink on its own. It is also a great base for some delicious cocktails.

Champagne in a cocktail has been around for as long as champagne has been around. Here are five cocktails you can make for your guests to add a little more flavor to the mix.

Punch It Up

Punches are classics when it comes to cocktails; people would mix up huge batches for self-service at parties, meetings, and creating Constitutions. It is a simple, delicious way to get a cocktail into your guests’ hands as they walk in the door. Here is a concoction from Allrecipes that is typical of a punch recipe:

Champagne Punch (makes 35 4 oz. servings)

1 12 oz. can of cranberry juice concentrate
1 12 oz. can of pink lemonade concentrate
1 6 oz. can of limeade concentrate
1 bottle of chilled white wine
1 liter of soda water
2 bottles of chilled champagne

In a large punch bowl, combine all of the ingredients. Add a large block of ice to keep it all cold. Garnish with sliced lemons and limes.

Simple to make and delightful to drink. You can change the flavors to the taste of your guests, just mind the proportions.

Keep It Simple

People hear the word “cocktail” and think of something complex, yet elegant. Good cocktails can be just two or three ingredients mixed in the proper proportions. A Black Velvet can be made with ingredients you already have at the party!

Black Velvet, if you please…

Black Velvet

Stout (Guinness is the traditional choice, but select your favorite)
Champagne

In a glass, mix equal parts stout and champagne. It is just that simple. Just pour SLOWLY. Champagne fizzes a great deal when you add things to it.

Gotta Go Back In Time

Casablanca is one of my favorite movies of all time. Captain Renault spends a good deal of the movie ordering and consuming champagne cocktails. It is not a generic cocktail name, but something specific (and simple) to make.

Champagne Cocktail

1 sugar cube
4 dashes Angostura bitters
Champagne

Put the sugar cube and bitters into a champagne flute or coupe. Pour the champagne over the other ingredients and garnish with a twist of lemon. Enjoy!

Before processed foods, sodas and easily accessible juices, sugar and bitters were very popular ingredients used to flavor drinks.

Show Off Your Skills

Here is a rare gem of a cocktail. It was created in Louisville in 1917, named after the hotel it was invented in, then lost until 1997 when it was printed in New Classic Cocktails. It is a vintage cocktail that has not caught on, and I have no idea why. It is delightful.

Seelbach Cocktail

1 oz. bourbon
.5 oz. orange liqueur
7 dashes Angostura bitters
7 dashes Peychaud’s bitters
5 oz. champagne

Pour all the ingredients except for the champagne into a flute and stir. Add the champagne and give it a few more gentle stirs. You can use an orange twist as a garnish.

It takes a few more ingredients, but it is well worth it. Bitters last for a long time, so you can play with different cocktail and cooking combinations through the year.

The ball that is going to drop to end 2013. What will you be drinking?

Something New

I have been known to play with an ingredient or two. One of my favorite things to do as a bartender is make things up on the spot, using past recipes as a base to launch off of. This recipe is a result of that.

Ginger Spiced Champagne

1 oz. ginger liqueur
.5 oz. raspberry liqueur
1 oz. cranberry juice
Champagne

Mix all of the ingredients except for the champagne in a champagne flute. Add the champagne and give it a gentle stir or two.

The ginger and cranberry add a little bite to the sweet champagne. It may take a few ingredients that you do not have around the house, but the end result is well worth it.

One thing to remember about using champagne with a cocktail is that the champagne should be the star. It is more than just a mixer; it adds sweetness and sparkle to whatever it is being mixed with. Of course, if there is any champagne on January 1^st you can make mimosas. Happy New Year!

Living Up to Your New Years Resolutions

December 29, 2013 By Kim Estess Leave a Comment

With the final moments of 2013 ticking away as I type, my over-achieving type brain has been focusing on my goals for the coming year for several weeks now. I’m not sure why we, as humans, tend to see the beginning of the new year as the time to re-evaluate our lives and set new goals, but I know I’m not the only one who takes some time to reflect on where I am and where I’m going as another year draws to an end.

What can we all do to set realistic goals for the coming year and make sure we set ourselves up for success? It seems to me that the key to success is really straight forward and probably something you’ve heard a million times before–the key to success is setting SMART goals. You’ve heard of SMART goals before, right? Specific. Measurable. Attainable. Relevant. Time-bound. Okay, so we know what it means, but what does it actually mean in practice?

For 2013, I set all sorts of goals for myself. I was new at this whole blogging thing this time last year, and I saw all these other healthy living bloggers posting their 2013 goals on their blogs, so I found myself doing the same. I set personal goals, professional goals and fitness goals. I lived up to a few of them, but the main problem was that I set so many goals, I couldn’t really focus my attention on anything in particular. Aside from the SMART philosophy, if I can give you one piece of advice, it would be to set one or two important goals for yourself, and focus on those and those alone. Save the rest for future years.

I had one primary goal for 2013 though, that I really followed through with. My goal was to complete a virtual challenge called “13 in 2013“, which essentially boiled down to completing 13 running races (of any distance I chose) during the year. I truly believe that the reason I achieved this goal is because it stacked up to the SMART theory on goal setting. Let’s break it down.

Specific. Yep, this goal was very specific and very clear on what I needed to do. I had 12 months and 13 races to complete. Easy enough, and definitely not ambigious.

Measurable: Absolutely, this goal was measurable. I kept track of my races on my blog throughout the year, so I could always check my progress. I knew at any given point in the year how many races I had completed and how many more I had to go to meet my goal.

Attainable: I had never really kept track of how many races I had done before, but I never doubted that this goal was attainable. I thought it might be a stretch, especially pushing myself to get out the door for races during the cold weather months here in Dayton, but that’s what made it a goal. If it wasn’t challenging, it wouldn’t be worth aspiring to achieve. But, it wasn’t so far out there that it seemed impossible.

Relevant: Running 13 races in 2013 was a relevant goal for me as I’ve become something of a fitness junkie and running races is a fun social activity for me. Plus, it keeps me active and gives me something to blog about. Running is a hobby, so this goal fit my lifestyle seamlessly.

Time-bound: Yep, this goal definitely met the time-bound criteria. All 13 races had to be completed between January 1, 2013, and December 31, 2013. Done and done.

I can’t remember another new years resolution that I’ve ever followed through on 100% in the past, but I’m proud to have completed the 13 in 2013 challenge. As I look forward to 2014, I’m certainly going to bear this example in mind with my goal setting for the year. Because let’s face it–why bother setting unrealistic expectations for ourselves that are going to leave us feeling like crap when we can’t succeed? Set a goal that is SMART for 2014, and maybe this time next year you’ll be sitting here thinking, “Wow, I actually lived up to my New Years Resolution last year.”

The Fourth Hidden Gem Discovered By Our UD Team: Carmel’s Grill

December 28, 2013 By Dayton Most Metro 1 Comment

Location: 1025 Shroyer Road Dayton, OH 45419

Contact Number: 937 294-1261

Hours of Operation: 11am – 2am Mon – Thurs

*Kitchen closing at 11pm

11am – 2 am Fri – Sat

*Kitchen closing at 12am

12pm – 11pm Sunday

*Kitchen closing at 10pm

By Austin Feeser

Looking to discover new dining venues with character around the City of Dayton? As part of the “Hidden Gems Project” conducted by students at the University of Dayton, this article was written to communicate the uncovering of a few local dining spots and their historical background. We were required to make visits to each place, interview the owners and/or workers, and record our experiences of each “Hidden Gem”. The benefit that came from this project is that it serves as a means to learn about the history of Dayton through restaurants which have been around for generations. It also helps to spread the word that these restaurants are still around and have their own story to tell—along with their food and spirits.

Carmel’s current location since 1982 at 1025 Shroyer Rd in Dayton has been a gathering for many locals as well as travelers looking for an enjoyable meal with a great atmosphere. Since 2006 new owner Bob Byers has made a few impact changes including a more unique and modern interior. But perhaps this most important addition was head chef Liam Hennessy who expanded the menu to almost double its original size including house favorites like Corn Cloud Chicken, or the Bronco Buster burger. Carmel’s also offers a full size bar, tv’s in almost every corner, and outdoor seating arrangements. Carmel’s is locally known for its karaoke night starting at 9 PM Thursday for all those who want to relax and sing along with some friends. Happy Hour is Monday – Sunday from 11am to 7pm with specials on both food and drinks.

Since moving around in the 80’s when the manufacturing was at beginning of its decline in Dayton, Carmel’s has been there to provide for all of the workers who live in the Kettering and Oakwood areas. They have provided Dayton with great family atmosphere during the day and a rocking night scene with entertaining music and of course you can’t forget the Thursday karaoke night. To this day Carmel’s has been proudly serving the community of Dayton and welcoming in new visitors weekly to experience this hidden gem of Dayton.

Pictured to the left is Carmel’s fish taco entree for only $7.95, which consists of 3 hard or soft tacos, with grilled barramundi, pico de gallo, shredded lettuce, mixed cheese and chipotle tartar sauce.

Below is a link to the full menu served at Carmel’s Grill

http://www.carmelsgrill.com/menu.htm

New Year’s Eve (Or Any Big Gathering) Check List

December 27, 2013 By Brian Petro Leave a Comment

If only it was this easy to get a party ready.

Are you ready for the last big party night of 2013? New Year’s Eve is fast approaching, and you get a chance to do a little more last minute shopping. This list is going to be different; before it was fighting your way through the mall at the last minute for some good deals and to get that one last present. This time you are hitting the liquor and grocery stores to make sure no one runs out of their favorite beverage at the big soiree. How much is enough? What are you going to need to keep the cocktails flowing and the champagne bubbling until 2014? Have no worries, we spent some time doing some leg work to provide you some useful tools. Some things to consider:

1. Set up some expectations for the party. Is it BYOB? Will you be providing beer and wine? If people come in knowing a little bit about what to expect, they can be prepared for the evening. They’ll be enjoying what you are providing, or bringing the special beers, wines, or liquors they enjoy.

2. How many guests? This is the biggest thing you need to consider. This will help set up all of the other items you need to get ready rather nicely. A head count, even an approximate one, will help you buy the proper quantities of liquor, beer, wine, and mixers you are going to need for the party. When you go out any buy supplies, you always want to buy for a few more guests than you think you will have. You never know when someone is going to bring a friend, maybe three.

3. What type of guests? If this is a family affair, you need to make sure you have a wide range of beverages, and not all of them should be alcoholic. Having soda, juices, and water is a good idea for any party, but you should make sure you increase the amount you buy when the kids are over. You may even consider making a few special mocktails for them, so they are not limited to just sodas. That may also involve buying a few special syrups, which are easiest to find in any place they sell coffee or coffee supplies. Da Vinci has an excellent collection of syrups.

4. What do they like to drink? There are plenty of charts out there that will tell you how much liquor to buy when you are throwing a party. And they all give an excellent idea of how much is a good amount. What many do not tell you is that you also need cater it to the people that are coming over. If my family comes down to visit me from Cleveland, I make sure I have a bottle of Jim Beam and a bottle of Buckeye Vodka handy. I also make sure there is a six pack of quality beer in the house. Having a great deal of any particular type of beverage that no one likes, or that is not part of another cocktail, is a bad idea. You are not going to need nearly as much gin and tequila as you will need rum, vodka and wines.

5. Plan your bar. There are plenty of ways you could get your bar ready. You could go for the basics, and only provide beer and wine for your guests, and invite them to bring any special liquor that they may want to enjoy. You could create a theme, and have drinks that all relate to that specific theme. You can also be very ambitious, and shoot for a full bar (see the link to the chart above). No matter what sort of bar you have planned, don’t forget the proper mixers and garnishes, and make sure you have plenty of them. The one thing you do not want to run out of is the main attraction. Even if you are expecting people to bring their own, you want a good selection of juices and sodas for them to mix their drinks with, as well as plenty of ice to keep it all cool. Juices and sodas are also perfect for designated drivers, non-drinkers, and children.

So. Much. Liquor.

6. Have a cocktail ready to go. Making something simple and pre-mixed to offer guests as they come in is a great idea to make them feel welcomed. You can do a punch, so people can serve themselves while you are still welcoming guests. You can also have a simple bar set up that people can help themselves at; liquors, mixers, ice, and a few recipes. If you plan on bar tending for the night (or have someone to bar tend for you), have a simple drink menu available for people to choose from.

7. Keep an eye on your guests. People will hit the bar pretty hard when they first get there. Most guests will have a couple drinks in the first hour or so, then one drink per hour after that during the party. You are going to want to spend the first couple hours making sure that the bar stays well stocked with beer, wine, liquor, mixers, and ice. Towards the end of the night, you are going to want to make sure that your guests are not drunk. Talk with them before they go, to make sure their words are not slurring and they have the ability to focus. Hand them something to see how they reach for it. Is it a strong, direct grab or is it wavering, like the person is trying to find it? If they start getting loud or out of control during the party, make sure you cut them off. It is not comfortable, and it is best that you enlist the help of other guests to make sure their drinking is reduced. And if they are drunk, make sure they are not driving home, or you can get them a ride. Having guest bedrooms is ideal, but you can also call a taxi service.

It is very possible that you are going to one of the multitude of events on December 31^st in the area. Have a lovely time, but make sure you have a designated driver or the number for a cab company handy. If the party is at your house, make your check list and head out to get your party supplies ready. After all, we don’t want a repeat of Christmas Eve, do we? Cheers!

Jazzy Music Returns to the top of the Crowne

December 26, 2013 By Ron Gable Leave a Comment

The Chris Comer Trio will be performing at The VIEW 162 rooftop jazz lounge at the Dayton Crowne Plaza Hotel on New Years Eve, Dec 31 2013. The performance will begin 8pm through the Midnight hour. Chris Comer on piano, joined by longtime Dayton bassist Vinnie Marshall and on drums Bart Foster from Cincinnati, originally from Perrysburg Ohio. Chris Comer performs jazz standards and classic jazz compositions.

Having received the above on Chris Comer’s NYE gig got me to thinking about all the music Rosemary and I have taken in over the years at the top of the Crowne. Aside for our own Monday Night Jazz Series for one season (after football) we attended many events by the likes of Dave Greer’s Classic Jazz Stompers, the Shawn Stanley Trio, the John Slate Trio and Tammy Powell with Randy Villars. In life, things change; the hotel got new owners, remodeling began and the music dried up; After what seemed like a long dry spell I started receiving messages and flyer postings and recently attended musical entertainment by Randy Fankell, Deron Bell and James & Moore. There have been changes; the remodeling turned out extremely well and I’ll really miss some of the old acts but some things remain the same. The atmosphere is that of a true jazz lounge, laid back, relaxing and comfortable with one of the best views in town. They now call it “View 162” instead of “Top of the Crowne” but it’s still the best bad weather venue with Event Center parking and a skywalk right to the hotel for a great high and dry entertainment experience. One big improvement derived from the remodeling; the main dining room is next and open to the lounge area so now folks may choose to sit close to the music or pick a more remote location according to their desires.

As to celebrating New Years Eve, the Chris Comer Trio is a Cincinnati group that is quickly becoming a Dayton favorite at the Crowne. It’s my understanding the hotel has a special NYE dinner offering at $60 per person and there is no cover charge for the music, which has to make this one of the best New Year’s celebration deals around. Call in to confirm my information and to make your reservations.

More Upcoming Music at the Crowne:

Here is their January schedule – call the phone number below for times and information:

Sat 1/4-Deron Bell

Fri 1/10 James and Pamela Moore

Sat 1/11 Randy Fankell and the Jazz Militia

Fri 1/17 Tim Jennens

Sat 1/18 Chris Comer Trio

Fri 1/24 James and Pamela Moore

Sat 1/25 Tim Jennens

The Bad Juan: A Dayton Legend

December 26, 2013 By Dayton937 5 Comments

Click to enlarge: Mr. Bad Juan

Hey Gringo, looking to tie one on during the holidays? Then take a sip of a true Food Adventure in a glass. Oh yes, the legendary Bad Juan margarita served exclusively at Elsa’s Mexican Restaurant and Cantinas around town. Whether on the rocks or frozen, salt or no-salt, every Daytonian has a “Bad Juan” story about themselves or a friend. The Food Adventures Crew are no different. We have had to push stumbling pals into backseats of cars, or help lift some hotties into the back of an SUV after a couple of these drinks. We have felt the wrath of Juan ourselves, having numb lips and the buzz that suddenly creeps up on you with this devilish drink.

Let’s be candid, Bad Juans are a Dayton icon. This badass drink even has its own website, badjuan.com. Here is some more on the man, the myth, the legend.. BAD JUAN !

HERE’S THE SKINNY:

— Since 1981, Bad Juans have been served frozen or on the rocks. They also come in a few flavor variations, but the original Bad Juan remains the most popular.

Elsa’s has various locations in Centerville, Kettering and Dayton

— Rumors have swirled about the ingredients. People have been trying to figure out the recipe for years. Food Adventures believes they have some inside scoop on the recipe, and although we can’t post it here, we can give you some info. Our inside source tells us that the Bad Juan is made up of only 3 secret ingredients: Triple Sec, Tequila and Lime Juice. We cannot tell you the brands used or the amounts. We can, however, confirm that Mountain Dew is NOT an ingredient, so lets finally put that rumor to bed.

— We believe the secret to the great taste is not only in the ingredients, but in the preparation. The Bad Juan’s are constantly mixed in those plastic, see-through drink machines you are used to seeing at convenient stores or food counters. The thorough mixing of ingredients in these machines blend the drink into that perfect drunken mixture.

— Elsa’s does limit the amount of Bad Juans that a customer can consume (usually 2 or 3 depending on your server). However, urban legends and tall tales have surfaced about people drinking a couple mini pitchers of Bad Juans, or somehow downing a half dozen of them unbeknownst to their waiter or waitress.

— You can even buy them by the bottle in liquor stores from as far away as Covington, Kentucky’s famous Party Source store. The bottled drink is 21 percent alcohol, or 42 proof. We believe that the in-house version mixed at the restaurants is a little higher than that. Heidelberg Distributors stats confirm that Bad Juans hold the all-time distributor record for the fastest selling new product.

Blue Juan – Tasty Twist on an Iconic Drink

MUST DRINKS:

— BAD JUAN on THE ROCKS: Simple, pure and lethal. This is for the heavy hitters who like to get down to business and gulp ’em down. They are however served with a tiny straw and a lime wedge for those who like to sip these slowly and savor the experience.

— FROZEN BAD JUAN: The chilled, traditional version of the legend are just as strong as the ones on the rocks. Served with a lime, it is curiously tasty when the mixture begins to melt. If you drink these too fast, beware of ‘brain freeze’ or a condition known as drunky pants.

— STRAWBERRY FROZEN BAD JUAN: Not big on tequila or margaritas? This flavored Bad Juan masks the alcohol taste, and is probably our favorite version of the iconic drink. Give it a try, we bet you like it! It is also available on the rocks for you purists.

Strawberry Frozen Bad Juan – Delicious !

— BLUE JUAN: This holiday season is a good time to give one of these a try. You may have a blue Christmas without it. It has a great taste and is available on the rocks only.

Honorable Mention: The Raspberry Bad Juan, the Watermelon Bad Juan and the calorie conscious “Skinny Juan”

Miami Valley residents have long debated whether Bad Juans are better frozen or on the rocks. For the most part, guys tend to have them on the rocks, while girls seem to prefer the frozen margaritas. But we say…. hell, try them all and get a designated driver.

DO YOU HAVE A GOD BAD JUAN STORY?? PLEASE COMMENT BELOW! Have an opinion on Bad Juan? Be heard and post it below !

After more than 30 years Elsa’s is still having fun, and this drink is “Still the Juan.”

ARE YOU A DAYTON FOODIE ?? Then “like” FOOD ADVENTURES on Facebook by clicking HERE !! Over 2200 fans can’t be wrong !

Don’t forget to browse our photo album below for some incredible pics of Dayton’s legendary drink !

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A Star In The East – A Dayton Tradition.

December 24, 2013 By Dayton Most Metro Leave a Comment

Standing watch over the city.
Photo Shelly Hulce

This time of year the Rikes Christmas displays are a popular topic with many generations. Lot’s of pictures and stories are revived and shared, mostly on social media sights. Dayton continues to celebrate and cling to the wonder years of Rikes Christmas, even making the trip downtown to see the remnants of the past on display in the Wintergarden of the Schuster Performing Arts Center on the site of the former department store. One thing is certain, Dayton values tradition, especially when there’s an entertainment factor. But one quiet, humble and reverent tradition sits in the peripheral vision of Dayton residents.

That tradition is the holy star that floats between the twin towers of St. Mary’s Church on Xenia Avenue. Looking down upon the neighborhood whose namesake is a house of worship, the holy star of Twin Towers is such a flickering gem that it’s lost in the Dayton skyline. This holy star appears in Dayton’s eastern sky from the Saturday after Thanksgiving to the middle of January.

STAR TEAM OF ST. MARY’S
(( First row, middle row and back row; L-R ))
Ed, Les, Karen, Steve, Gene
Jerry, Kay, Rick, Marilyn, Jim.
Vic, Frank, Pat, Martin, Greg,Tim, Bob, Theresa
Photo Shelly Hulce

For nearly 60 years, (that was the collective guess), a group of parishioners, neighborhood residents and family friends make this event part of their holiday tradition. About 2 weeks prior to Thanksgiving, the star is taken out of storage and the process of checking lights, wires and supportive structures begins and the star is prepared for hanging.

Here’s where it get’s interesting. There are no cranes, no cherry pickers, no mechanics. It’s all human powered. The harrowing adventure to the top of the St. Mary’s twin towers would challenge even the most adventurous risk taker.

The structure built in 1906 is very difficult to navigate, with many levels of narrow stair wells, some being more steep than a ladder. The higher the level, the more steep and narrow, sometimes even too narrow for shoulders of a human of average stature. The men who scale these treacherous structures each year are not young gun thrill seekers. One of the roof top team is 77 years old. (I’ll withhold his name to keep him out of trouble with his wife!) The Saturday morning process of hanging the star takes an average of 2 1/2 hours, by design. I assumed the pre-noon deadline had to do with avoiding someone being deafened by the twelve o’clock bells but the reality had more to do with kick off time for the OSU game.

Martin, 77 years old and fearless. Waiting to catch the tail of the star to lock it down and plug in the power. (It’s really cold up there.)
Photo Therese (Woeste) Baker.

Listen to the audio track under the slideshow in the embedded Youtube video, as Jerry Woeste gives details of the construction of the star and the process of hanging this glistening artifact high in the Dayton skyline.

In the hours I spent with the star installation group that Saturday morning, I was amazed at the courage of the men on the roof and the towers. I was entertained by the ropes team on the street but more than anything, I was humbled by the spirit of this small, dedicated group of people. It goes without saying, this is a labor of love.

Street crew and tower crew work together to balance the start during it’s ascension.
Photo Shelly Hulce

The hearts of this group are as big as the star itself. I never thought to ask “why?”. That was kind of a given. As the Twin Towers neighborhood struggles to reinvent itself, you can feel the power of such groups as the East End Community Center, New Hope Church and the amazing staff of Ruskin Elementary.

The ground is starting to shift in Twin Towers as the grassroots redevelopment of the Xenia Ave. business corridor is beginning. The international fabric of immigrant families is bringing new life to vacant properties as well. You can hear five different languages walking down McClure Ave. alone. Murals are replacing negative messages scrawled on structures and a community garden, complete with bee hives, is blossoming change in the neighborhood. St. Mary’s is a refuge in many respects, serving the Twin Towers neighborhood. I felt a lot of love in just the 3 hours I spent with this group. If you spend any time in Twin Towers, you feel the ripples of such love in the community. Structures and landscapes come and go but the human condition is built on the ground of compassion and dignity. Where, who or even IF you worship, this season is a time to pause and reflect on the love between you and your fellow man. As many Dayton neighborhoods struggle to change, reinvent and mend their brokenness, we need traditions and icons to guide us. Like the star of St. Mary’s over Twin Towers, we need these beacons of hope and faith. (One only needs to look “up”.)

Father & son tradition. Since Jerry Woeste was 16 he has worked with his dad Vic, now 88 years old, hang the star of St. Mary’s church. The Woeste family are life long members of St. Mary’s Church.

St. Mary’s Church is located at 310 Allen St, Dayton, OH 45410

(937) 256-5633

Equally impressive is the massive nativity scene inside the church. This set takes months to build, (an approx. 120 man hours in a concentrated few weeks), and has been part of the St. Mary’s church tradition for generations. The annual nativity open house is held Dec. 26, 27 & 28, 6:00 – 8:00 PM and Sunday Dec. 29 from 3:00 – 5:00.

For more information about the nativity and St. Mary’s Church, visit www.stmarysdayton.org

UD Students Hidden Gems Project Discovery # 3: Carmichael’s Pub

December 19, 2013 By Dayton Most Metro 1 Comment

Carmichael’s Pub

Location: 3011 Wayne Avenue
Dayton, OH 45420

Contact Number: 937-258-6058

Hours of Operation: Monday – Sunday

11:00 am – 11:00 pm

*Bar open until 2:30 am

By Greg Yerke

Carmichael’s Pub is one of those places where you can see and feel the history. This pub has been around since the early 1930’s. Originally the building currently occupied by Carmichael’s Pub was three different businesses. These consisted of the bar, a convenience store, and a drug store. Now Carmichael’s Pub spans all three storefronts.

The current pub has gone through many hands to get to its current owner, Chris Carmichael. He was the sixth owner of the building when he purchased it in 2010. Since then he has done much to improve the overall appearance and quality of the pub in an attempt to point the pub into a new, family oriented place where you can go and hangout with your family and friends. These improvements include taking out the old carpet to show the original hardwood floor, moving the main cooler to give more room, adding tables, pool table, arcade games, TV’s, and a projector for the big games and. The major improvement, however, is the addition of the kitchen which opened in June of 2010. Out of the kitchen come home cooked meals. Best known for their burger and wings, though, Carmichael’s Pub has a homemade special every day for $6.

I recently visited Carmichael’s Pub for dinner. Upon arrival I was surprised at how roomy it was on the inside. Immediately after walking in, it is easy to tell that the pub did not take up the entire space; it is easy to see that there were three storefronts that now make up Carmichael’s Pub. We sat at a table in an area that looked like where the bar was before all three storefronts joined. In this section was the original wooden bar from the early 1930’s, a few tables, and electronic dart boards. There were a few people hanging out and playing darts with each other. We were greeted by the manager and ordered food. I ordered the Carmella Melt; a turkey sandwich with bacon, cheese, and tomato on Asiago bread and pressed to a nice crisp. All the items on the menu are reasonably priced for what you are getting, a homemade meal. I left very satisfied with the food and the experience and will be going back in the near future.

Read the previous stories in the UD Hidden Gems Project:

Frank’s Tavern

Falb’s Restaurant

Avoid Mall Crowds, Find Gifts at 2nd Street Market!

December 18, 2013 By Dayton937 1 Comment

Walt’s Salsas and Sauces: Great Local Gift Idea

Are you tired of wrestling a redneck for the latest xbox at Wal-Mart? Behind on Christmas shopping? Sick of long checkout lines at the mall or department stores? The Food Adventures Crew feels your pain. Have you thought about shopping for unique Christmas Gifts at Dayton’s 2nd Street Market? We think it is the perfect place to find unique Christmas Gifts, birthday gifts or any gift occasion for that matter. This is part 2 of our market series (last week was FOOD, CLICK HERE to view).

Follow our advice and you’re sure to be a hit with the family, with some of the best local gifts around.

Consider this The Big Ragu, Hungry Jax and Chef House’s, Gift Giving guide to the 2nd street Market with a Food Adventure twist.

HERE’S THE SKINNY:

— The 2nd Street Market is located near downtown at 600 E. 2nd Street and is open 3 days: Thursday & Friday 11am-3pm, and Saturday 8am – 3pm.

Some of the Best Toffee on Earth: Click to enlarge this local treasure

— Dozens of local vendors from crafts to wine, and of course, local foodstuffs.

MUST GIFTS:

— THE TOFFEE from SWEET NOTHINGS : Our favorite flavor is the Dark Almond Sea Salt Toffee. Actually, all of the toffees use sea salt. Other great flavors are Milk Chocolate Macadamia Nut and Dark Chocolate Cashew. A great gift for the chocolate lovers in the family. The Big Ragu considers Sweet Nothings his favorite toffee of all time.

— THE OLIVE OILS from THE OLIVE TREE : Have friends or family that love to cook ? Here is a perfect gift idea. This vendor has some amazing, flavor infused olive oils. May we suggest our favorite, the Sundried Tomato Parmesan Garlic Olive Oil. You can actually sample all of the olive oils and choose your favorite from the many unique flavors. We also love the Basil Flavored Olive Oil and the Strawberry Peach Balsamic Vinegar Olive Oil.

— SALSA and SAUCES from WALT’S HOMEMADE SALSA : Family owned operation, selling jars of salsas in various styles and spiciness. Some extra hot, some medium and some mild, their products are extremely tasty. You can even sample Walt’s new lines of BBQ Sauces that are also available by the jar. Their gift baskets make a fun Christmas present with a local twist !

— HOMEMADE ITEMS from MONCO INDUSTRIES: Monco is a local company that provides jobs for special needs people or local residents with disabilities. The result is a win-win for the community. Great gifts made by a great organization. Our favorite gifts here are the pet treats and the stuffed animals. Make sure you stop by and get a gift from this company, and share the true meaning of Christmas.

— HANDCRAFTED BELTS and LEATHER CUFFS from VINTAGELIZ 1974: We say, “these gifts are pretty kick ass.” Timeless, leather accessories, made by hand in Dayton. Take some time to check out this cool vendor.

— SCARVES from NEW WORLD ALPACA TEXTILES: Perfect winter gift! They have various items made with fleece from alpaca animals that are raised in a local farm in Brookville. The also sell socks and beautiful artisan rugs ! Great gifts this time of the year.

Must Gifts: The Specialty Olive Oils at The Olive Tree

Honorable Mention: The Wine Gallery also has some good deals on unique wines, and a friendly service staff. Want unique? How about Maria’s Unique Foods, with wild selections like jars of pickled eggs in various flavors. They also have great gift basket ideas.

For all of us that love to buy local when we can, the 2nd Street market is a great place to ‘put your money where your mouth is. ‘ We have mentioned some of our favorites, but there are many more vendors with great gift ideas. Avoid the crowds SHOP LOCAL!

FOOD ADVENTURES would like to take this time to wish everyone a Merry Christmas and Happy New Year. May the Holiday Season bring you joyous times with friends and family. We are sincerely grateful with the overwhelming feedback received with our blog and have some exciting plans in store for 2014. We appreciate each and every one of you for taking the time to read and comment on our social media outlets.

Call us if you need a Santa, We don’t even need padding. Happy shopping !!

Did you know that FOOD ADVENTURES have a loyal following on Facebook? CLICK HERE TO “LIKE” THEM and join the party !

Please comment below on our photo albums, no borrowed stock photos or copied pinterest pics here! All photos are original, like us!

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Sundried Tomato Parmesan Garlic Olive Oil

The Second Discovery by UD Students Hidden Gems Project: Frank’s Tavern

December 15, 2013 By Dayton Most Metro 1 Comment

Looking to discover new dining venues with character around the City of Dayton? As part of the “Hidden Gems Project” conducted by students at the University of Dayton, this is the second article in the series to communicate the uncovering of a few local dining spots and their historical background. We were required to make visits to each place, interview the owners and/or workers, and record our experiences of each “Hidden Gem”. The benefit that came from this project is that it serves as a means to learn about the history of Dayton through restaurants which have been around for generations. It also helps to spread the word that these restaurants are still around and have their own story to tell—along with their food and spirits.

Frank’s Tavern

Location: 1669 Webster St. Dayton OH 45404

Hours of Operation: Monday-Sunday 5:30am -2am

By Stephen Fruehe

Established in the early 50s, Frank’s Tavern was the go to spot of the local Chrysler plant workers across the street. By 5:30am the night shift would walk in and greeted by Frank himself. His establishment was welcoming for everyone back then as much as it is today. The experience itself is enough to keep going back. Once there, you will find an assortment of activities including pool, darts, television, and the friendly inviting staff. “It’s a family” says Jim, a regular at Frank’s. “Everyone is cool [and] it’s the working man’s bar.” With regulars from companies such as Buddy Sheet Metal, Behr, Molly, and many others, Frank’s Tavern holds within itself a variety of cultures under its roof all hours throughout the day. If the atmosphere alone isn’t enough to return, the meals will make sure you keep coming back.

Below are the lunch specials that last from 10:30-2. They are different every day of the entire month so watch out for your favorites. These meals are carefully crafted to perfection and are in high demand during those times. It is recommended to come early if you would like any chance of getting the meal. It is first come first serve and gets crowed extremely fast. The lunch specials include their famous lasagna, pork tenderloin, and much more. Frank’s Tavern is the all-around place to be for food and experience. Walking in, we were instantly welcomed and part of the family. Frank’s Tavern, established nearly 60 years ago, still holds true to its roots of a culturally diverse and social atmosphere. As a local hangout for manufacturing workers in the Dayton area, Frank’s Tavern provides its guest with an affordable meal, various entertainment, and an overall memorable experience that will have you come back for more. I am gratefully for having the opportunity to work with the City of Dayton and explore new cultures and experiences.

This is the 2nd in a series of articles by a team from Professor Blust’s Engineering students. The first article can be read here: Falb’s Restaurant.

Local, Legendary Food Adventures at 2nd Street Market – Part 1

December 13, 2013 By Dayton937 1 Comment

Some of the Best of Dayton, all in one place !

How about one building that combines some of the best cooks in Dayton and lines them up along the wall in their own vendor booths? It’s not a dream, it’s reality in downtown Dayton.

This is the first of 2 Food Adventure installments over the next few days, and both cover Dayton’s 2nd Street Market. What a shocker, the first one focuses on FOOD !

The Big Ragu & Crew have become semi-regulars at the market over the past few years. Some of our tastiest excursions have been in this treasure trove of great eats.

Variety is the spice of life, and this is true for the market located on the corner of Webster and 2nd Street. If you have never stopped in, then you haven’t had some for Dayton’s best.

HERE’S THE SKINNY:

— A great place to grab a bite to eat and a unique place to do some Christmas shopping !!! The official address is 600 E. Second St.

— The market is open 3 days: Thursday & Friday 11am-3pm, and Saturday 8am – 3pm. The great offerings are overwhelming and coming here has become one of our Food Adventure addictions.

— Many vendors offer fresh fruit & vegetables. Others offer freshly baked desserts and breads. You want more? How about cheeses, meats, spices, canned goods and more. There are more local, fresh and organic choices here than anyplace we know of in Dayton.

The best tasting side you never heard of: Sweet Potato Quinoa from Chef Case

MUST EATS:

— THE SMOKED SALMON CREPE at CREPE BOHEME : The Big Ragu will tell you this is the best place in Dayton to get a crepe. Crepe master Sabine combines the smoked salmon with goat cheese, capers and grilled vegetables. It is a symphony in your mouth. Her secret is using the freshest ingredients around and flavor combinations that will knock your socks off. Not a salmon fan? No worries.. choose one of the menu items or “make your own” crepe with various ingredients. Prepare to be blown away.Honorable Mention: The crepe with Nutella, marshmallows and blackberries. All the taste of guilty pleasure with not so much guilt.

— FAMOUS CHICKEN PANINI from THE CHEF CASE : Chef Joe Fish believes that using local ingredients promotes fresh flavor. Here he works some magic with a whole herb grilled chicken breast and Artesian Basil Pesto. The panini is made on fresh bread and pressed, thereby melting provolone and Parmesan cheese into gooey deliciousness. The chef is a Culinary Institute of America graduate and creates some of the best tastes in town. In fact, there are so many delicious menu items here that we have to give honorable mention to two more of them. First, make sure you try a serving of the Sweet Potato Quinoa. It is a healthy, flavorful side dish that not many people know about. Trust us on this ! Lastly the MONTE CRISTO PANINI is a sandwich you need to get your hands on. It is ham, turkey and swiss cheese finished with a pure maple syrup drizzle. Give your taste buds a good value for around 7 bucks.

Peanut Brittle Cupcakes from Purely Sweet Bakery (click to enlarge)

— THE DISTINGUISED DARBY at CHEEKY MEAT PIES: Who doesn’t love tasty meat and spices in a flaky crust? Forget about calories, the taste is worth every mouthful. This original take on New Zealand Street food is gaining a bit of a cult following in the Miami Valley. “The Darby” verison is ground beef mixed with spices for a delicious combo. The meat pies are hand held and made to be mobile. Be careful when taking a bite, they are hot inside ! A friendly staff makes the experience that much more fun. Honorable Mention: The Dirty Bird Meat Pie is a tasty treat and a perfect bite “on the go” at the market. It features chicken and a delicious sauce. We can’t describe these fantastic meat pies, you just gotta try them !

— THE WASABI PEAS at THE SPICE RACK: The Big Ragu can’t help himself. He craves these, and you will too. Dried peas, dipped in wasabi and sold by the box for only 2 bucks. Perfect for snacking at home, but we warn you.. ADDICTIVE ! The spice rack has some many incredible items from Amish butter to incredible spice rubs. Check this place out for some hidden treasures for the foodie in you.

— POLLO GUISADO at AREPAS and CO. : Braised chicken thigh (although we ask for the shredded white meat chicken instead), mixed with tomatoes, red peppers, onions and green beans. All of it is served over rice and plantains. Finally pick from one of various sauce toppings drizzled on top. We pick two (garlic and hot sauce) ! Get a friend to help you lift this plate and eat it. HUGE PORTION !

The best crepes in Dayton are at Crepe Boheme

— THE SHRIMP WITH HOT CHILI SAUCE at BAAN THAI NOI: We are always pleasantly surprised with Baan Thai Noi’s dishes. Our favorite is the Shrimp with Hot Chili Sauce. Two skewers of grilled basil shrimp are served over fried rice with a side of shredded cabbage and a delicious spring roll. The key to this dish is the sauce we choose to top the shrimp. The hot chili sauce is so sweet, with some heat and a whole lot of taste. Don’t knock it til you try it, this one is a sleeper !

Is your mouth watering yet? Well the good news is, the weekend is here and they are open ! Get yourself down there and stroll around the grounds and soon you’ll be tastin’ Dayton.

More Honorable mentions include:

The Cupcakes at Purely Sweet Bakery, The Cabbage Rolls at Kolbs Bakery, The Jumbalaya at All Souped Up, The Pastitsio (Greek Lasagna) at Azra’s, and some good coffee at Caffeine by Carl.

We would be remiss if we didnt mention that their are numerous other fantastic farm vendors with fresh vegetables, honey, fresh maple syrup and organic milk. Check them all out while you are there.

The 2nd Street Market is truly Food Adventure paradise !!

In the market for some more from the “Miami Valley foodies ?” Then “like” Food Adventures on Facebook by clicking HERE !

Check out some of our best photos yet in the gallery below from our numerous trips to the 2nd Street Market over the years !!!

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‘It’s a Wonderful Life’ Review –Victoria Theatre Association/Human Race Theatre Company – Holiday Warmth on the Radio

December 12, 2013 By Russell Florence, Jr. 1 Comment

The Victoria Theatre Association’s presentation of the Human Race Theatre Company’s production of “It’s a Wonderful Life: A Live Radio Play” provides a delightful throwback to an innocent time of family-friendly entertainment and good old-fashioned vocal versatility.

Breezily adapted by Joe Landry based on the beloved 1946 film of the same name, “It’s a Wonderful Life” is a veritable charmer. The familiar, magical, redemptive saga of George Bailey, the suicidal Bedford Falls, New York resident who grows to appreciate and recognize his blessings on Christmas Eve, tugs the heart with earnest sincerity. George’s journey doesn’t supply dramatic sparks to tear-jerking degrees until after intermission but it is well worth the wait. After all, the story’s enduring, multi-generational appeal resonates so beautifully during the holidays because it allows the audience to examine themselves by way of truly meaningful seasonal themes such as benevolence, faith, family, friendship, forgiveness and gratefulness.

Todd Lawson (center) and the cast of “It’s a Wonderful Life: A Live Radio Play” (Contributed photo by Scott J. Kimmins)

Set inside the local WHIO AM studios on Christmas Eve 1946, the play is firmly guided and realized by director Joe Deer with attractive period flair courtesy of scenic designer Dan Gray and costumer Ayn Kaethchen Wood. The radio format is tricky since it demands considerable engagement from its participants to avoid any hint of detachment. Thankfully, Deer keeps his terrifically compatible cast invested in the material even when they leave the microphones to observe the action on various couches. He also allows certain moments to engross and breathe beyond the radio framework.
The amiable Todd Lawson creates a heartfelt, believably conflicted portrayal of George, growing particularly strong in the compelling Act 2 when George’s guardian angel Clarence shows him what his life and his city would be if he had never been born. The tall, lanky, personable Mark Chmiel (a marvelous Cat in the Hat in the Human Race’s “Seussical”) exudes warmth and concern as the lovable Clarence. The remarkably versatile Susan J. Jacks juggles the amusingly sassy diva traits of Lana Sherwood with multiple roles within the action encompassing a range of ages and personalities from George’s friend Violet to his youngest daughter Zuzu. Betsy DiLellio (a component of the outstanding first national tour of “The Light in the Piazza” starring Christine Andreas) is a lovely, gentle presence as George’s devoted wife Mary. Scott Stoney strikes the perfect mood at the outset as soothing announcer Freddie Filmore and brings apt villainy to his secondary role as the cruel Henry Potter. First-rate Wright State University musical theater students Sean Jones, Cassi Mikat, Zack Steele and Amy Wheeler are sunny and skilled as the Jazz Quartet rendering cute jingles. The fantastic Kevin Anderson shines as the Foley Artist responsible for a slew of colorful sound effects from clinking dinnerware to an umbrella evoking bats. Scot Woolley provides proficient music direction.
As an added bonus, be sure to stay after the curtain call for a holiday sing-a-long. Chmiel’s Ray Bolger-esque take on “White Christmas” is a hoot.

“It’s a Wonderful Life: A Live Radio Play” continues through Dec. 15 at the Victoria Theatre, 138 N. Main St., Dayton. Performances are Thursday and Friday at 8 p.m., Saturday at 2 and 8 p.m. and Sunday at 2 and 7:30 p.m. Act One: 80 minutes; Act Two: 35 minutes. Tickets are $40-$86. For tickets or more information, call Ticket Center Stage at (937) 228-3630 or visit www.ticketcenterstage.com.

UD Students Hidden Gems Project Discovers Falb’s Restaurant

December 11, 2013 By Dayton Most Metro 2 Comments

Falb’s Restaurant
201 Kiser St, Dayton, OH 45404 (937) 224-4496
Hours: Mon- Fri 930am – 7pm

In 1920 Karl Falb opened up a store on 201 Kiser St selling dry goods to the local neighborhood. Residents working at the Dayton Casting plant, as well as General Motors and other tool shops, would frequent the store. One day, a worker entered the store on his lunch break and asked the owners if they would make him a sandwich, to which they happily obliged. This encounter in the early 30’s gave way to the place serving food regularly, and to this day is known as Falb’s Restaurant.

A family business, Falb’s is now owned by two brothers Joe and Dwayne Falb who took over from their father Joseph Falb in 1993. Joseph ran the restaurant with his brother Carl and sister Paula since 1970—Joe and Dwayne’s grandfather Karl originally opened the place along with his wife and managed the business before then. Karl was a carpenter who worked on the Barney Smith railroad box cars. He built the new room for the restaurant right onto his house, originally a double house.

Falb’s has also seen its fair share of tough times. With GM leaving and Dayton Casting gone since the early 80’s the number of workers stopping in went down. Smoking bans and recent economy has also impacted the restaurants business. Despite all this Falb’s has managed to continue its operation. “Having the place attached to the house really helped to stay in business”, Joe said in a personal interview, “there was no additional rent or mortgage that we had to worry about.” Workers hailing from Pepsi and Select Tool & Dye are current local businesses that continue to support the simple restaurant.

The restaurant has really been tailored to operate around the manufacturing setting, “It’s a working man’s place” stated Joe. Workers were attracted to the spot because they could walk into the cafeteria styled set up and get a quick bite to eat within 2-3 minutes, and have plenty of time for the rest of their lunch breaks. A wood floor has been kept so that customers could feel they could walk in without worrying about tracking in mud or dirt from the outdoors. The wood floor allows it to easily be swept out. At the end of prohibition Falb’s also offered more of a “tavern feel” to its customers.

In a visit to Falb’s Restaurant with a few other students we were greeted by both the owners who were working the counter and conversing with their customers. We chose sandwiches for our lunch off of their menu along with a couple soft drinks. “The chicken sandwich is probably one of the most popular sandwiches that people like to get around here” said Dwayne. I chose the swiss steak to sit down and eat at the restaurant and took a chicken sandwich for the road. Both were simple and very good, as well as reasonably priced. Monthly specials are also offered at the restaurant, cabbage rolls were the special featured on our visit. Falb’s Restaurant is a friendly, time tested restaurant of the city of Dayton, and is one of its “Hidden Gems.”