Archives for December 2012

24 Hour Sale Kicks Off Registration for Air Force Marathon

December 31, 2012 By Dayton Most Metro Leave a Comment

Make your New Year’s Resolution and save some money by registering for the 2013 Air Force Marathon on January 1. New Year’s Resolution discounts are valid only for 24 hours on January 1.

The 2013 Air Force Marathon, Half Marathon and 10K will be held on September 21, 2013. The Start and Finish Lines are at the National Museum of the United States Air force, 1100 Spaatz Street, Wright-Patterson Air Force Base, Ohio 45433. Start Time is 7:25 a.m. for the Wheeled Division Race and 7:30 a.m. for the Full Marathon and10K. The Half Marathon‘s start time is 8:30 a.m.

The 5K Race hosted by Wright State University is held on September 20, 2013. The Start and Finish line are at Wright State University’s Nutter Center, 3640 Colonel Glenn Highway, Dayton, Ohio 45435.

Registration for the 2013 Air Force Marathon will open on January 1, 2013. Runners who register on January 1 get a $10 discount off the full and half or $5 if they register for the 10K and 5K. Prices will go back up on the next day. Check their site for more information and details on registration. Click here for prices!

All runners will be required to pick up their bib, T-shirt, and goodie bag at the Sports & Fitness Expo at Wright State University’s Nutter Center on Thursday, September 19, or on Friday, September 20.

Race set for Saturday, September 21, 2013

The 2013 Air Force Marathon is set for the third Saturday in September. Find more information about the races on our FAQ page. We sold out in the beginning of May in 2012, so sign up early before you miss out on one of the best races in Ohio!

New in 2013: Course has changed!

The race team is very excited to début a new course in 2013! They’ll still keep some of the favorite features from past courses, including the spectacular finish line experience at the National Museum of the U.S. Air Force.

The C-130J Super Hercules will be our featured aircraft in 2013. The C-130J is a transport plane from the Hercules family, which has the longest continuous production run of any aircraft.

New Year’s Day Recovery Brunch

December 31, 2012 By Lisa Grigsby Leave a Comment

Say hello to 2013 at Olive- an urban Dive!

They’ll host their first ‘New Year’s Day Recovery Brunch!’ Opening from 11-3p on New Year’s Day with full brunch featuring things like a tofu scramble, french toast croissants and breakfast tacos as well as a lunch menu that includes a Tuscan grilled cheese, tuna melts and a vegetarian humus sandwich. They’ll even be featuring pork loin and sauerkraut for tradition’s sake!!!

As alway reservations are suggested for Olive- with just 30 some seats, they book up quickly! Call 937.222.DIVE (3483) or email [email protected]

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 .

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

Beauty and the “Barre”

December 27, 2012 By Dayton Most Metro Leave a Comment

If you read fashion magazines you have probably noticed a growing exercise trend called the “barre” method. It is a combination of ballet, pilates and yoga promised to sculpt your arms, thighs, abs and give your back end a boost. From Allure to the New York Times fashion section women have suddenly started flocking to this new routine.

“Pure Barre is the fastest, most effective way to change the shape of your body. Using small isometric movements at the ballet barre set to motivating music, Pure Barre lifts your seat, tones your thighs, abs and arms and burns fat in record breaking time. Clients see results in just 10 classes, lose inches in weeks and have fun doing it!” – PureBarre.com

After reading this who wouldn’t be mildly curious? I had forgotten about this until 2 weeks ago when I was glancing at facebook and saw a post for a Pure Barre studio that opened in Centerville. I checked out the schedule and looked over the website. I decided to go and try the 9am class (your first class is free) It was good timing as my dad had bought me a ticket to Florida the night before and I had not seen a gym since October. Being the paranoid person I am I began reading blogs about peoples experiences at Pure Barre. What do you wear? What do I need? Am I going to look like an idiot? I soon found out that I needed to wear the usual yoga clothes, socks and bring water. Easy enough. I messaged my husband and told him I was heading to this new exercise studio to work out and he responded with “good luck” and “it looks kinda snobby” I had registered online and there was no going back so I headed to my first class.

It is important for me to stress that I am in no way a dancer and my flexibility is very limited so I was nervous. The only kind of dance I ever did was jazz class when I was 8, even then I couldn’t keep up. I had no idea what to expect. Would it be like the time I tried aerobics and I got so frustrated that I just sat on my step because I couldn’t get the steps? Most women will agree going into a new exercise place without a friend can be very intimidating. I arrive to nice modern building decorated for the holidays and I walk into a room selling Lululemon and grippy socks for twelve dollars. First I should note that I was late and the website stresses never be late but alas I got lost. The woman at the front desk was very nice and had already set up my stuff for me in the main room. The class had already began and I jumped in with the hopes of not being noticed. It started out easy enough some stretching, light weights and a 90 second plank (this is where you need the grippy socks) then we headed to the bar to do some thigh work. Right hand on the bar, right leg slightly bent, left leg back and up with toes pointed. Then we began doing small movements like circles and moving the leg up and down. Seems easy? Suddenly my right leg that was bent began shaking like it was going to run away! Apparently that is a good thing according to the instructor who keeps saying 30 seconds. You can do anything for thirty seconds. After the bar torture we return to do some stretching before going back to the bar then on to the ab work. Many of the exercises require you to hold a ball between your thighs while tucking your hips and trying not to fall over. I finished the class with mixed feelings. Some things were difficult and some were easy but I didn’t really feel like I did that much until the next morning.

Waking up the next day after my first Pure Barre class my thighs were sore, my abs on fire and my back side was tighter (I think) okay maybe there is something to this place. I decided to take a day off and try another class the following day. I arrived early this time and purchased the special package of 6 classes for $50.00 that had to be used in 14 days otherwise it is $21 a class. I also purchased the $12 grippy socks. Attempting a plank on carpet without them was trying. My fellow classmates arrive, all two of them, who were also both a size 2. Great. Once again the class begins and I struggle through the stretching as my classmates are bent like pretzels. We begin our bar work sitting on the floor this time right leg bent in front and left leg bent back. Now she instructs us to lift the left leg and make circles??? Okay this one is near impossible but I keep trying. Sweat is pouring off of me by this time and I am definitely feeling something burn. The instructor keeps telling me “good focus” which to me means “nice try” lol and I of course was also the one she gave the stretchy band to because I couldn’t stretch my legs straight up. I finished class 2 drenched in sweat and little disheartened. Any woman who has been over weight and then loses weight will at some point feel like that over weight person again. This was my day. Although I am a normal size 8 being surrounded by flexible size 2 women made me feel like the fat kid in gym class l0l.

I called my husband who of course assured my I was not fat and that I was there to get in shape. I decided not to give up and I am now on class 7 . My overall opinion is that the class is working. I feel good about myself when I leave and I am starting to notice that every class gets a little easier. Sure my abs are still shaking during the tiny up and down movements but the instructors are always knowledgeable and help me with my position. I am finding that I am actually starting to look forward to working out again. I still cannot do some of the exercises but I am guessing in time I will be able to. Unlike my previous experience mentioned above I am now seeing more normal size people in the classes, which is nice. My next step will be to try the unlimited month and see where it goes from there. Maybe one of the biggest lessons I am learning is to accept my body for the way it is. I am not the woman who can do the splits or stretch my leg back to my nose. I am not the graceful ballet dancer but I am in there trying and having fun while pouring with sweat. I guess you could say for now I am hooked on the Pure Barre Method.

To check out the Centerville location schedule and pricing or to read more about the method visit PureBarre.com.

SMASHED and Exciting Announcement at THE NEON

December 26, 2012 By Jonathan McNeal Leave a Comment

Hello Everyone,

HITCHCOCK and ANNA KARENINA are still performing well for us, so we’re going to keep both…but we’ll also add a new film into the mix for one week. On Friday, we will open SMASHED – the new film which just earned an Independent Spirit Award nomination for Mary Elizabeth Winstead.

Synopsis for SMASHED: “A married couple whose bond is built on a mutual love of alcohol gets their relationship put to the test when the wife decides to get sober.” (taken from Sony Classics) Starring Mary Elizabeth Winstead, Aaron Paul, Octavia Spencer and Megan Mullally. Click this LINK to visit the film’s official site.

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

We’ve never announced anything like this before, but we thought that some of you might be interested…
THE NEON is excited to spread the word about an investment opportunity for people who love good, independent filmmaking. This Spring, a Dayton-native who currently lives and works in NYC will return to town in order to shoot a feature-length film. We’ve shown her work in the past, and we believe in her Dayton-centric screenplay and vision. If you’d like to find out more about the opportunity to invest in this project, please respond to me via e-mail or telephone. Someone associated with the film will contact you with more details. My contact info: [email protected] or (937)222-8452

If you were a fan of the one-night only screening of RIDE THE DIVIDE, mark your calendars now for January 23. We will host a one-night only screening of the new film REVEAL THE PATH. “REVEAL THE PATH is a genre-defying adventure film that contemplates what it means to live an inspired life using the bicycle as a mechanism to explore, dream and discover. Regions explored include Scotland’s lush valleys, Europe’s snow capped mountains, Morocco’s high desert landscapes, Nepal’s rural countryside and Alaska’s rugged coastal beaches…Meet the locals living modest yet seemingly fulfilling lives, leading us to question what it means to live an inspired life – however humble or extravagant. Join in as the creators of RIDE THE DIVIDE take you on an adventure that will leave you with an eager desire to chart your own course to far away lands or simply to discover with eyes wide open what’s right around the bend.” (taken from press notes) Check out the official site to find out more about the film and to purchase advanced tickets. (We will not be selling advanced tickets for this event at our box office…they will only be available on the official site.)

On January 4 we will open 2 new films – HYDE PARK ON HUDSON (with Bill Murray as FDR) and PROMISED LAND (starring Matt Damon, John Krasinski and Frances McDormand – directed by Gus Van Sant)! I think we’ll start the year off with some enthusiastic audiences…this also means that everything on this week’s playlist will leave on January 3. We hope you’ll hurry down.

Thanks so much for your ongoing support!
Just a reminder – we’re open 365 Days a Year!

We hope to see you soon,
Jonathan

SHOWTIMES for Fri. Dec. 28 – Thur, Jan. 3:

ANNA KARENINA (R) 2 Hr 10 Min
Friday, Saturday, Sunday: 1:00, 4:00, 7:10
Monday – Thursday: 2:30, 5:15, 8:00

HITCHCOCK (PG-13) 1 Hr 38 Min
Friday, Saturday, Sunday: 2:45, 5:00, 7:20, 9:30
Monday – Thursday: 3:00, 7:50

SMASHED (R) 1 Hr 21 Min
Friday, Saturday, Sunday: 12:40, 9:45
Monday – Thursday: 5:30

COMING SOON:

As always, all dates are tentative. Many of these dates will change.
In some rare cases, titles may disappear.
Jan. 4 – HYDE PARK ON HUDSON
Jan. 4 – PROMISED LAND
Jan. 11 – DIANA VREELAND: THE EYE HAS TO TRAVEL
Jan 25 – RUST AND BONE
Jan. ? – A ROYAL AFFAIR
Feb. 8 – ON THE ROAD
Feb. 15 – AMOUR
Feb ? – WEST OF MEMPHIS

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.

Click here to become an “official” fan of Food Adventures by “liking” us on Facebook!

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

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ANNA KARENINA and HITCHCOCK are Hits At THE NEON!

December 19, 2012 By Jonathan McNeal Leave a Comment

Hello Everyone,

HITCHCOCK and ANNA KARENINA are performing quite well for us, so we’ll hold both for another week!
I’m happy to announce that along with our upgrade to digital projection, we also installed hearing assisted devices. These headphones are available for check-out when you purchase your tickets, and the devices work for all titles. For select titles, “Audio Description” is available. This is a service for the blind and visually impaired…and HITCHCOCK makes use of this technology. (A person narrates the on-screen action via headphones.) Please let us know if you’d like to try these out…and please help us spread the word to people who might be interested in these services.

Check out this lovely featurette about ANNA KARENINA:

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Check out this fun scene from HITCHCOCK…it’s all about editing and makes me nostalgic for our 35mm projectors (not to mention the way I learned to edit 16mm film at WSU).

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Do you use Facebook? If so, we’ve got a fun contest going on that uses the HITCHCOCK photobooth in our lobby. Check out our Facebook page for details on how you could win a HITCHCOCK prize pack – which includes dvds of PSYCHO and NORTH BY NORTHWEST. Only a handful of people have entered, so your chances are very good! But hurry up – the contest ends on Dec. 23! Here’s our page – www.facebook.com/neonmovies

If you are in need of a fun stocking stuffer, we have day planners featuring The Rubi Girls in our lobby for $20 each or 2 for $30. The Rubi Girls are a comedic drag troupe here in Dayton who have now helped to raise over One Million Dollars for HIV Charities in Ohio. 100% of the price of the planner goes back to AIDS Resource Center Ohio. (These planners are intended for mature audiences.)

We just confirmed our line-up for the next few weeks. On December 28, we will open SMASHED for one week – featuring a fantastic performance by Mary Elizabeth Winstead (who was just nominated for an Independent Spirit Award). On January 4 we will open 2 new films – HYDE PARK ON HUDSON (with Bill Murray as FDR) and PROMISED LAND (starring Matt Damon, John Krasinski and Frances McDormand – directed by Gus Van Sant)! I think we’ll start the year off with some enthusiastic audiences.

[yframe url=’http://www.youtube.com/watch?v=iBqPv6xO6es’]

Thanks so much for your ongoing support!
Just a reminder – we’re open 365 Days a Year!
We hope to see you soon,
Jonathan

SHOWTIMES for Fri. Dec. 21 – Thur, Dec. 27:

ANNA KARENINA (R) 2 Hr 10 Min
Friday, Saturday, Sunday: 1:00, 4:00, 7:10, 9:45
Monday: 2:30, 5:15
Tuesday – Thursday: 2:30, 5:15, 8:00

HITCHCOCK (PG-13) 1 Hr 38 Min
Friday, Saturday, Sunday: 12:30, 2:45, 5:00, 7:20, 9:30
Monday: 3:00, 5:30
Tuesday – Thursday: 3:00, 5:30, 7:50

COMING SOON:
As always, all dates are tentative. Many of these dates will change.
In some rare cases, titles may disappear.
Dec. 28 – SMASHED
Jan. 4 – HYDE PARK ON HUDSON
Jan. 4 – PROMISED LAND
Jan. 11 – DIANA VREELAND: THE EYE HAS TO TRAVEL
Jan 25 – RUST AND BONE
Jan. ? – A ROYAL AFFAIR
Feb. 8 – ON THE ROAD
Feb. 15 – AMOUR
Feb ? – WEST OF MEMPHIS

MONSTERS, GUILT TRIP, JACK REACHER, THIS IS 40, DJANGO, LES MISERABLES + TICKET CONTEST

December 19, 2012 By Dayton937 3 Comments

Hello Dayton and Happy Holidays! So many films opening this week and next, there is something for everyone!

As always, thank you for support and we wish you a very merry holiday this season and a happy new year!

MONSTERS, INC. 3D – Opens 12/19

Monsters generate their city’s power by scaring children, but they are terribly afraid themselves of being contaminated by children, so when one enters Monstropolis, top scarer Sulley finds his world disrupted.

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

THE GUILT TRIP – Opens 12/19

As inventor Andy Brewster is about to embark on the road trip of a lifetime, a quick stop at his mom’s house turns into an unexpected cross-country voyage with her along for the ride.

[yframe url=’http://www.youtube.com/watch?v=7FMQLzOq1i4′]

JACK REACHER – Opens 12/21

A homicide investigator digs deeper into a case involving a trained military sniper who shot five random victims.

[yframe url=’http://www.youtube.com/watch?v=rV6Z5KUja4k’]

THIS IS 40 – Opens 12/21

A look at the lives of Pete and Debbie a few years after the events of Knocked Up.

[yframe url=’http://www.youtube.com/watch?v=i9Vt9sP8OY8′]

CIRQUE DU SOLEIL 3D – 12/21 thru 12/24 @ 12pm & 7pm (Wide on 12/25)

From the big top to the big screen, visionary filmmaker James Cameron and director Andrew Adamson (Shrek, Narnia) invite you and your family on an all new 3D adventure. A young couple who is separated, must journey through the astonishing and dreamlike worlds to find each other, as audiences experience the immersive 3D technology that will allow them to leap, soar, swim, and dance with the performers. This Holiday Season, Cirque du Soleil brings their world to your city!

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

DJANGO UNCHAINED – Opens 12/25

With the help of his mentor, a slave-turned-bounty hunter sets out to rescue his wife from a brutal Mississippi plantation owner.

[yframe url=’http://www.youtube.com/watch?v=s8CZKbDzP1E’]

LES MISERABLES – Opens 12/25

In 19th-century France, Jean Valjean, who for decades has been hunted by the ruthless policeman Javert after he breaks parole, agrees to care for factory worker Fantine’s daughter, Cosette. The fateful decision changes their lives forever.

[yframe url=’http://www.youtube.com/watch?v=xk5UStefYmE’]

For showtimes click here

ENTER TO WIN TWO MOVIE PASSES!

Fill out the form below and leave a Facebook comment telling us you want to WIN MOVIE PASSES from RAVE CINEMAS DAYTON SOUTH, we will randomly draw a winner and notify same. Contest closes later this week. Passes awarded will be valid for 30 days from close date at Rave Cinemas Dayton South only and must be used by then or will be forfeited. Valid for any showing, except special events.

CONTEST CLOSED

Congratulations to Tameka Thomas!

Jazz Spotlight: Cameron Voorhees + Upcoming Local Jazz Dec 19 – Jan 3

December 19, 2012 By Ron Gable Leave a Comment

Happy December 19th; Bob Brookmeyer was an American jazz valve trombonist, pianist, arranger, and composer born on this day in 1929. Check out Wikipeda for more information.

Who is Cameron Voorhees?

Master Sergeant Cameron R. Voorhees is a Guitarist with the United States Air Force Band of Flight’s Concert Band, Night Flight, and Prism Brass, at Wright-Patterson Air Force Base in Dayton, Ohio. Cameron is one of many Band of Flight members both past and present who make a tremendous impact in our local jazz scene.

Sergeant Voorhees was born and raised in Leavenworth, KS, where he began studying guitar in the fourth grade. He graduated from LeavenworthSenior High School in 1976 and continued his studies at the Berklee College of Music in Boston. Sergeant Voorhees graduated in 1981 with a Bachelor of Arts degree in Composition.

Sergeant Voorhees enlisted in the United States Air Force in August of 1992 and completed tours with Air Force Bands at Hanscom Air Force Base, Massachusetts, and Hickam Air Force Base, Hawaii. He began his current assignment with the USAF Band of Flight in August 2004. In addition to his performance duties, he serves as Unit Security Manager and Operations Representative.

A couple of years ago I met Cameron at Jazz Central where he was a regular part of their jazz jams for a period of time. One thing led to another and he helped me book the Band of Flight Nighthawk Jazz Combo (one of the groups of which he was a member), for Jazz Advocate’s 2011 Jazz & Peace Festival that we held in Centerville at Stubbs Park.

I just recently receive an email announcement: Cameron will be retiring from 21 years in the USAF in January of 2013. Cameron has had a great career over the past 21 years and has done some amazing things. We are very proud of him and wish to celebrate his career. His official ceremony will be on Friday, January 25, 2013 here in Ohio at the base. He will be missed and we wish him the best in the next chapter of his life. If you have any stories or photos you would like to share, please send to: [email protected]

In his spare time, Sergeant Voorhees is active in his local church and enjoys spending time with his family, studying the Bible and playing jazz in the local community.

Jazz Calendar

Here are some (not all) of the upcoming jazz events for the next couple of weeks:

Tonight Wednesday, December 19 – Tonight, for you dancers The Dayton Event Connection is featuring a ten piece swing band and The Steve Schmidt Organ Trio Christmas Spectacular w/Eugene Goss & Mandy Gaines is at the Comet Bar in Cincinnati.

Thursday December 20 – The Generations Big Band invites you to their “End of the World Concert “ at Jazz Central.

Friday December 21 – James and Moore are performing at the C’est Tout Bistro in Oakwood and the Dan Karlsberg Quartet is at the Blue Wisp in Cincinnati.

Saturday December 22 – Schwartz’s Point in Over-The-Rhine has The NEW Ed Moss Trio in Cincinnati and Steinhaus Restaurant has the Phil DeGreg Trio in Florence, KY.

Sunday December 23 – Wade Baker & Friends Christmas Party from 5 to 9 pm and the Jazz Jam Session w/ Kenny Baccus continues at Jazz Central in Dayton from 9 pm to midnight.

Monday December 24 – the John Taylor Trio is at the Brio Tuscan Grille in Beavercreek and James and Moore are at the C’est Tout Bistro in Oakwood.

Tuesday December 25 – Christmas Day – Happy Holiday!

Wednesday December 26 – John LaIacona is at Eddie Merlot’s in Cincinnati and Ricky Nye & Bekah Williams is at Chez Nora in Covington,KY.

Thursday December 27 – Songwriter showcase with Lisa Biales is at Natalie’s Coal Fired Pizza in Worthington, OH and Ricky Nye & Dottie Warner is at Arnold’s Bar & Grill in Cincinnati.

Friday December 28 – Shawn Stanley Trio is at Carvers Steaks & Chops in Centerville, OH and April Aloisio sings at Bella Luna Café inCincinnati.

Saturday December 29 – There is a tribute to Ray Charles at Natalie’s Coal Fired Pizza and the Erik Augis Trio is at the Worthington Inn both in Worthington, OH.

Sunday December 30 – the Jazz Jam Session w/ Kenny Baccus is at Jazz Central in Dayton and Hoo Doo Soul Band is at the Rumba Café in Columbus.

Monday December 31 – Vaughn Wiester’s Famous Jazz Orchestra is at the Clintonville Woman’s Club and the Worthington Inn has the Rachel Sepulveda Trio in Worthington, OH.

Tuesday January 1 – New Year’s Day – Happy Holiday!

More info and jazz listings can be found at JazzAdvocate.com

The McRib Is Back at McDonald’s

December 19, 2012 By Lisa Grigsby Leave a Comment

Rarely does fast food evoke such passionate conversations. It seems to have a cult following of fans that crave it and another group of folks who just shake their head and wonder why it continues to make a comeback. The legendary boneless pork sandwich is both a marvel of meat molding and a marketing phenomenon. It’s worked it’s way from the golden arches menu to The Simpsons” (as the Ribwich) and on David Letterman’s Top 10 lists.

It was introduced ito the McDonald’s menu n 1982, and was removed 1985. In the 90’s it started making coming back “for a limited time” and McRib even has its own Facebook page. Google it and you’ll find tons of articles on it, including this one below:

11 Amazing Facts about the McDonald’s McRib

By Dina Spector and Kim Bhasin | Business Insider – Mon, Dec 17, 2012 12:02 PM EST

1. The McRib came about because of a shortage of chickens.

In a 2009 interview with Maxim, Rene Arend, McDonald’s first executive chef and inventor of the Chicken McNugget, explains that the McNugget was so popular when it was first introduced in 1979 that demand quickly outstripped chicken supply.

The legendary pork sandwich was developed out of necessity. Franchises that didn’t have the Chicken McNugget needed a new hot-selling product — and that’s when Arend scrambled back to the test kitchen.

2. The McRib was inspired by Southern BBQ.

Flickr/Southern Foodways AllianceRene Arend modeled the McRib after the barbecue-sauce-slathered pork sandwiches he ate during a visit to Charleston, South Carolina.

The decorated French-trained chef, who oncewhipped up fancy culinary creations for the Drake Hotel, is also credited with coming up the unique shape of the sandwich.

Although the McRib doesn’t contain a single bone, Arend suggested the meat be patterned after a slab of ribs instead of the classic round patty.

3. The McRib is a product of “restructured meat technology.”

Rene Arend came up with the idea and design of the McRib, but it’s a professor from the University of Nebraska named Richard Mandigo who developed the “restructured meat product” that the McRib is actually made of.

According to an article from Chicago magazine, which cites a 1995 article by Mandigo, “restructured meat product” contains a mixture of tripe, heart, and scalded stomach, which is then mixed with salt and water to extract proteins from the muscle. The proteins bind all the pork trimmings together so that it can be re-molded into any specific shape — in this case, a fake slab of ribs.

4. The whole process from fresh pork to frozen McRib takes about 45 minutes.

Director of McDonald’s U.S. supply chain Rob Cannell explained how regular pig gets transformed into the famed McRib in an interview with Maxim: “The McRib is made in large processing plants—lots of stainless steel, a number of production lines, and these long cryogenic freezers. The pork meat is chopped up, then seasoned, then formed into that shape that looks like a rib back. Then we flash-freeze it. The whole process from fresh pork to frozen McRib takes about 45 minutes.”

5. The entire McRib sandwich contains about 70 ingredients — including a flour-bleaching agent used in yoga mats.

Flickr/Calgary ReviewsAs it appears out of the box, the McRib sandwich consists of just five basic components: a pork patty, barbecue sauce, pickle slices, onions, and a sesame bun.

But, as recently reported by Time magazine, a closer inspection of McDonald’s owningredient list reveals that the pork sandwich contains a total of 70 ingredients. This includes azodicarbonamide, a flour-bleaching agent often used in the production of foamed plastics.

The entire sandwich packs a whopping 500 calories, 26 grams of fat, 44 grams of carbs, and 980 milligrams of sodium.

6. The McRib debuted in 1981, disappeared in 1985, and has resurfaced from time-to-time since 1994.

Depending on where you read, McDonald’s introduced the boneless pork sandwich sometime between 1981 and 1982. The fast-food concoction vanished in 1985, only to reappear as a limited-edition item in 1994.

The McRib has become something of a legend for its on-and-off appearances on McDonald’s menus. The fleeting nature of the sandwich has generated a cult-like following.

7. Individual restaurants can actually order the ingredients for the McRib at any time.

The McRib pops up at McDonald’s locations across the country sporadically. It’s so random because the individual restaurants are able to offer the McRib whenever they feel like it. The practice has even inspired websites devoted to tracking McRib availability across the nation.

8. McDonald’s keeps the McRib scarce because the sandwich’s entire brand relies on it.

McDonald’s has always known about its customers’ weird obsession for the sandwich, and its marketing completely leverages the McRib’s scarcity. Take its “Save The McRib” campaign in 2010, where it encouraged McRib fans to go online and sign a petition to keep the sandwich around for a while longer.

But a strategy like that only works with something that’s as popular as the McRib is. If you make an unknown item scarce, nobody’s going to care.

9. It’d be incredibly difficult for McDonald’s to create more McRib-esque products, because that cult-like following is so hard to replicate.

McRib lovers are fanatical, but it wouldn’t be this way if the phenomenon hadn’t had decades to marinate in the hearts and minds of its fans. A wholly devoted fanbase for a new product would take years to develop, and even then, there’s no guarantee that it would work.

McDonald’s struck gold with the McRib, and it doesn’t want to do anything to affect its brand. Even now, by offering the McRib nationwide twice just a year apart, it’s walking a fine line. At what point will consumers get sick of it?

10. There’s also speculation that the McRib is really just a big commodity trade by McDonald’s.

The Awl’s Willey Staley argues that whenever the sandwich springs up, hog prices are almost always in a trough.

Here’s more of his argument on why McDonald’s behaves like a trader: “Fast food involves both hideously violent economies of scale and sad, sad end users who volunteer to be taken advantage of. What makes the McRib different from this everyday horror is that a) McDonald’s is huge to the point that it’s more useful to think of it as a company trading in commodities than it is to think of it as a chain of restaurants b) it is made of pork, which makes it a unique product in the QSR world and c) it is only available sometimes, but refuses to go away entirely.”

11. Animal rights group sues McRib meat supplier over inhumane treatment of pigs.

Not everyone is ecstatic about the return of the McRib. Last November, the Humane Society of the United States filed a lawsuit against Smithfield Foods, the pork supplier of McDonald’s McRib meat, claiming the meat distributor houses its pigs in unethical farm conditions.

A 2010 undercover investigation by the animal rights group shows pigs crammed into gestation crates covered in blood and baby pigs being tossed into carts like rag dolls (WARNING: the video contains some pretty graphic content).

Twas the Night Before Christmas, What Dayton Restaurants Will Be Open?

December 18, 2012 By Lisa Grigsby 2 Comments

Take a much-needed break from the last-minute present-wrapping and feast-prepping, and let the area’s best chefs create the main culinary event for you and your loved ones. Below, are our top picks for dining out on Christmas Eve and even, a few notable spots opening up their doors on Christmas Day. We also suggest you call for reservations, as many places will be booked up.

Dayton Restaurants Open Christmas Eve

Carvers Steaks & Chops
1535 Miamisburg Centerville Road, Dayton, OH 45459
(937) 433-7099
Noon to 7pm

Flemings Prime Steakhouse and Wine Bar
4432 Walnut Street, Dayton, OH 45440
(937) 320-9548
5 – 10pm

C’est Tout Bistro
2600 Far Hills Avenue, Kettering
(937) 298-0022
5 -10pm

Champps Americana
7880 Washington Village Drive, Washington Twp.
(937) 433-2333
Noon to 10 pm

Giuliano, An Anticoli Tavern
67 S. Main Street, Miamisburg
(937) 859-3000
4 -9pm

Jay’s Seafood Restaurant
225 E Sixth Street Dayton, OH 45402
(937) 222-2892
4-8pm

Neil’s Heritage House
2323 West Schantz Avenue, Dayton OH
(937) 298-86111
3 -7pm

Shen’s Szechuan & Sushi
7580 Poe Ave Dayton, OH 45414
(937) 898-3860
11am – 10pm

Spaghetti Warehouse
6 W. Fifth Street, Dayton OH 45402
(937) 461-3913
11am – 8pm

The Caroline
5 South Market Street, Troy , OH 45373
(937) 552-7676
3- 8pm Christmas Buffet Only
Adults – $20.95, Children 5 to 12 – $9.95, Under 5 Free

The Oakwood Club
2414 Far Hills Avenue, Oakwood, Ohio 45419
(937) 293-6973
4-9pm

For all those folks who may not celebrate Christmas, or just don’t want to cook that day, there are indeed a few restaurants that will be open for your dining pleasure. Of course you can always dine at Waffle House- they never close, but no matter where you dine out, please remember that the staff of these places have given up their holiday to serve you, so please tip generously, as working on a holiday is never fun, but should at least be profitable for those away from their families.

As always, if you know of a place we missed, feel free to add it in the comments!

Dayton Restaurants Open Christmas Day

Amar India Restaurant
2759 Miamisburg Centerville Road
(937) 439-9005
12 – 7pm

Champps Americana
7880 Washington Village Drive, Washington Twp.
(937) 433-2333
Noon to 10 pm

Fricker’s
7 Area Locations
5pm – 2am

McCormick & Schmick’s Seafood & Steaks
4429 Cedar Park Drive (at The Greene) Beavercreek, OH 45440
(937) 431-9200
11am – 8pm

Neil’s Heritage House
2323 West Schantz Avenue, Dayton OH
(937) 298-86111
3 -7pm

Shen’s Szechuan & Sushi
7580 Poe Ave Dayton, OH 45414
(937) 898-3860
11am – 10pm

Thoughts on December 21…

December 18, 2012 By Karen Kelly Leave a Comment

I took a little side tour on my Christmas shopping to share these thoughts:

Everything I had in mind to write this week went out the window starting last Friday afternoon. Just like the rest of the nation – the rest of the world – my feelings have gone from shock to sadness to frustration and back to sadness.

Those of you that are getting to know me have by now realized that I am quite private on my political beliefs and my social beliefs. I’ve gotten a little stronger in being able to talk about my spiritual beliefs – since in the past I have been rather shy talking or writing about them. Quite honestly, Newtown, Connecticut has changed my shyness forever.

All the hype about 12/21/12 has left many people wondering what that date really means. Is it the end of the world? Did the Mayan’s truly predict that our civilization will die? In a nutshell, I believe that the answer to that is yes. But I am adding a few words to that phrase and change it to: “Our civilization, as we know it right now, will die. A new one is emerging right before our very eyes.”

As we all know, sometimes it takes a tragedy in order for people to feel comfortable in their bonding. It takes something horrific like children getting killed to give people the guts to speak how they really feel – to be able to show public emotion and sadness. To cry with others they don’t even know. To pray for others they have never met. To send out loving thoughts to the parents and families that are enduring a pain that we can’t even fathom.

Is the world ending? Yes, I do believe it is. The current world of meanness and death and destruction and pain is dying out. I think it had to reach a crescendo before it settles down into the new way of life. Just like many things in life, the bad energy built up and up and up and is now exploding its’ volcanic “badness” into oblivion.

It’s a scientific fact that we are all connected. We share the energy on this place called Earth. It is now our choice for this energy to be “bad” energy or “good” energy. I believe positive mojo is much easier to create than negative. I believe that it is much easier to love than to hate.

It is none of my business how you live your life. Not that I don’t care about your feelings – trust me, I do. What I mean is whatever your view happens to be on the subject of politics, gun control, locking down schools, etc., is fine. Your view is your view whatever side you are on – and no doubt we will never all agree on everything…it’s the way of the world.

But there IS one thing we can agree on. It’s quite simple, really. No doubt this will make some of you feel uncomfortable – but I’m putting myself out there on this one because I totally believe from the bottom of my heart it is true: Just Love. Teach love. Live love. Respect love. Learn to love again. Once you feel the love, the rest just falls in place: kindness, respect, thoughtfulness, mercy, compassion. You don’t even have to be demonstrative about your love. Your thoughts and loving energy will be enough to help fuel the world for the rebirth that it is going through.

Those of us that are parents know that the last few hours of labor are the hardest. So is it for a world that is going through a rebirth. It is painful. It is agonizing. It is also exhilarating and emotional. Through the pain we feel the expectations of great things to come; of the life that will soon be coming, and how ours will never be the same.

No matter what our views are, I’m sure we all agree we want to love this earth. We want to nurture it, take care of it and help it through the rebirthing process. Just imagine this: when we all send out positive energy and love at the same time, a wonderful healing will start taking place. Just envision a life where we are all prayerful of each other; where we all show respect and kindness and love no matter what. Best of all, imagine all of us doing this not because the catalyst is a horrible tragedy, but that the catalyst is just simply and purely love.

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.

Rue Dumaine To Host Christmas Market

December 17, 2012 By Lisa Grigsby Leave a Comment

Many of you had the pleasure of picking up homemade goodies from the kitchens of Rue Dumaine at the Centerville Farmers Market. While the market is closed the crewe at Rue is opening the “store” for one day only on Sat, Dec 22nd from 11am – 2pm to help you with your holiday celebrations. They’ll even take pre-orders until 3pm on Wed, Dec 19th. Just give Amber a call at 937 610-1061 or stop by the restaurant and fill out an order.

According to Chef Anne Kearney here’s what they plan to have on hand:

Fennel cured SKUNA BAY salmon sold to you cyro-vaced- I am curing 3 whole salmon and hope to be able to fill all your needs $12.5/#-1# max order
Smoked duck breast, delicious thinly sliced and eaten stacked onto a baguette with a slather of Dijon or laid out onto a platter and served with croutons and a fruit spread- $8 per breast
Butterscotch blondie with caramel, peanuts and pretzels, YUM! I believe this is the perfect balance of salty and sweet $3.5
Peppermint chocolate brownie, great for the office or your sweet aunt Patti. Sold in four piece packs $3.5
Tom’s GraNOLA of love, good and good for you! $7 per bag
Roasted beet**, pickled red onion** & goat cheese salad $6/14oz.
Apple dumplings-honestly buy one to eat after you have wrapped the last gift…warmed with a scoop of gelato. 2 dumplings-$4
Brian’s awesome truffled cheesy dip with mushrooms and spinach…A few friends stop by to say happy holidays and this will save your ass as far as on-the-fly good eats. 12oz. of some really tasty stuff. $5.5
Hot cocoa mix made with awesome French extra brut cocoa. Santa and the kids will love it, mom too. $5/14oz.
Blue cheese-walnut pave $5/6oz.
Country pate, YUM! $6/ 6oz.
French bread croutons, brushed with olive oil, seasoned and toasted until golden brown. Pick up a bag to take over to moms for the cheese tray or to make a few canapés with the pate for you. $3/ 6oz. bag
If you are interested in some of our fiery Dijon or whole grain mustard, we can make you up a container for you. $6./8oz
Almond-raspberry coffee cake- $8/serves 6-8, very limited quantity
Chocolate whoopie pies with Italian mint buttercream $4/ 4 pieces (2” each) per pack
Cranberry pop-tarts with orange scented frosting, YUM again!! $3 each
Spiced pecans, spiced but not spicy. $7/8oz.
Roasted butternut squash** soup $4.5/16oz., $8/32oz.
Balsamic vinaigrette $3.5/8oz., $6/15oz.
Mushroom-Gruyere Strada- par-cooked for your early morning convince-serves 4-6 $8
Housemade sausage-sharp cheddar strada-gently par-cooked for your meat eaters, YUM-serves 4-6, $8
Cranberry-pecan croissant pudding with cream cheese and streusel topping serves 4-6-$5.75
Gruet Brut NV $15/bottle
Monmousseau Vouvray 2011 $16/bottle
Rock Pile Stepping Stone Cabernet 2010 $16/bottle