Four Person Scramble – Kick off the golf season with green grass and green beer!
1:00 p.m. – Shotgun Start – 18-Holes – Golf Car – Practice Balls – Reuben Sandwich Platter
Awards – Optional Skins Game – Registration Deadline – Monday – March 9th
Archives for March 2015
Dayton’s Top 10 Signs Of Spring
When the winter weather breaks, it’s time to get outside to look for other hopeful signs that spring is on its way.
A telltale sign that spring is coming is waking up to birds chirping who are back from migrating all winter.
The snow is starting to melt, the days are getting longer and it starts to stay bright longer.
The first tulips of the season are starting to push up through the snow. Tulips don’t require a lot of sunshine and warm weather to bloom, but when you do see the first one, it is a sure sign that spring is arriving!
In honor of those first tentative steps we take out the ice-battered door, squinting skyward at the bright yellow orb we thought had deserted us, here are DaytonMostMetro’s Top Ten Signs of Spring:
RUSHING THE PATIO SEASON
1. We’ve all been cooped up inside for so long on the first nice day we can’t wait to sit on a patio, like this one at Fifth Street Brewpub, even if there still is snow outside! Looking for some great outdoor dining? Check DMM’s Dining Guide for over 40 al fresco options. And now with all of our local breweries we can do a lot of outdoor drinking, too!
THE LURE OF THE BRACKET
2. Starting on selection Sunday the buzz of fans and nonfans alike begin. You’ll see brackets hanging on walls of offices all over town. Fans and nonfans alike are all lured by the possibility of winning a little cash and the just as important bragging rights that come from the thrill of that unknown underdog advancing to the next round. Folks huddle around TV sets and you can actually hear the groans of loss as folks agonize over their pools. Employers often get an acute attack of anxiety over plunging productivity, as many of the key games are played in the middle of the day. Win or lose, Dayton comes alive as hosts of the First Four , which this years tips off on Tuesday March 17th & 18th.
WEARING OF THE GREEN
3. “David Letterman said there are 4 places in the world to be for St. Paddy’s day… Dublin, Ireland, New York, NY, Chicago, IL and Dayton OH. The thing that makes UD so special for St. Paddy’s isn’t one specific party…. It’s the WHOLE university and most of Southern Ohio, that will migrate to UD’s student neighborhood aka “the ghetto.” A magical one big neighborhood and no parents are home. A school with roughly 8000 students living on campus will grow to 18,000 every St. Patricks day. All day the streets are filled with drinkers in green. Every house is open to anyone. . The administration sends out an email a couple weeks in advance to all students’ parents urging them to speak with their little Dayton Fliers about not going too hard that day. And if the UD Ghetto isn’t your scene, head to the corner of Fifth Street and Wayne Avenue where The Dublin Pub put up a huge tent and thousands of folks flock to the Oregon District for kegs and eggs, green beer, Irish dancing and help the DubPub hold the title for largest seller of Jameson’s Irish Whiskey in the state.
PLAY BALL!
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4. If you’re a baseball fan, spring arrives with two simple words: Pitchers & Catchers! The might not be playing for keeps for another month, but for now everyone’s in first place and The Boys of Summer are back! And our Dayton Dragons are back at practice. The Dragons will open the 2015 home season on Sunday, April 12 when they host the South Bend Silver Hawks at Fifth Third Field in the first of 70 Dragons home games. Start time for this game will be announced at a later date. The Dragons first Midwest League game of 2015 will be played on the road three days earlier, Thursday, April 9 in Comstock Park, Michigan against the West Michigan Whitecaps.
FOOD TRUCKS ARE BACK
5. The Miami Valley has about 40 Food Trucks rolling around town to give us the best in Street Treats. Harvest Mobile Cuisine won the $10,000 grand prize in last year’s Springfield Gourmet Food Truck Competition with its Land and Sea BLT and will be back to defend their title on August 15th. But you don’t have to wait that long to grab a meal from your favorite truck. The Yellow Cab Food Truck Rallies kick off on Friday, March 20th and will continue on the 3rd Friday of each month through October. You’ll also find trucks at our
local breweries and at various office parks around town. You can always check DMM’s Calendar (select the food truck category) to find a truck near you!
WE’RE NOT SWERVING BECAUSE WE’RE DRUNK DRIVING- WE’RE JUST DODGING POTHOLES
6. Potholes begin after snow or rain seeps into the soil below the road surface. The moisture freezes when temperatures drop, causing the ground to expand and push the pavement up. As the temperatures rise, the ground returns to normal level but the pavement often remains raised. This creates a gap between the pavement and the ground below it. When vehicles drive over this cavity, the pavement surface cracks and falls into the hollow space leading to the birth of another pothole. “We’re looking over the next few weeks it’ll be probably be worse than a normal spring for potholes,” said Montgomery County Engineer Paul Gruner. “We’ve had a lot of freeze-thaw cycles and some really cold temperatures, and that’s not a very good combination for pavements.” You know it’s bad when there’s a list of potholes published in the DDNews.
ICE CREAM STANDS ARE OPEN
7. These little seasonal neighborhood gems each have their own personality and can often unite a community on a sunny day. As you stroll on down to grab a waffle cone, shake or hand dipped sundae, there’s something about that first sweet treat that wipes away all the dreamy, winter doldrums. So whether it’s the Dixie Dairy Dreem, Dairy Queen, Andy’s Frozen Custard or Rita’s Italian Ice, that first taste of spring sets the tone for your entire summer! With each lick memories of summers past come flooding back and the joy of being outside, in your flip flops suddenly put a big old smile on your face.
DUCK FLIGHTS
8. As the Great Lakes begin to open up and ice disperses, we get skeins of ducks coming up the Ohio River Valley. Our first spring ducks are often the hardy mallards and black ducks, followed closely by the impressive wood ducks. A baby duck is called a duckling, and an adult male is a drake. An adult female duck is called a hen or a duck, and a group of ducks can be called a raft, team or paddling.
HERE COMES PETER COTTONTAIL
![Easter Bunny_thumb[2]](http://www.mostmetro.com/wp-content/uploads/2015/03/Easter-Bunny_thumb2.jpg)
9. When you see the Esther Price Bunny waving outside The Wayne Avenue store you know spring is here! “The company is 88 years old, so it’s been here a long while. We’ve got third generations coming in here,” said Jim Day, General Manager and President of Esther Price. “It keeps the kids happy.” From chocolate eggs to baskets stocked with candy, the goodies are melting off store shelves and into Easter baskets of kids and adults across the Miami Valley.
KINGS ISLAND OPENS FOR THE SEASON
10. Year after year, the best thrills the region has to offer are at Kings Island. Speed junkies can get their fix on Banshee – the longest inverted roller coaster in the world. Challenge The Beast – the longest wooden roller coaster in the world – and Diamondback. There’s also The Bat, Drop Tower, Delirium, Flight of Fear, Invertigo, The Racer and Vortex. The thrills never seem to end at Kings Island. . Be among the first to experience the new Woodstock Gliders and Snoopy’s Space Buggies in the 14-time, award-winning Planet Snoopy kids’ area.
Cab Calloway Orchestra at Beavercreek Weekend of Jazz
You won’t forget it: those smooth shiny instruments all in a row, the soloist singing and playing their hearts out, the silky smooth ensemble passagework, those spicy brass harmonies, the whole room bouncing and swaying to the irresistible rhythm, everybody singing “HI DE HO!”…. It must be The Cab Calloway Orchestra, now under the Baton of Cab’s Grandson: Calloway Brooks.
The Calloway family has been dazzling audiences since the 1920’s and this year is no exception. Calloway Brooks, along with the Cab Calloway Orchestra deliver both the authentic sound of a hot Jazz Orchestra and a snazzy stage style … bringing out a Jump, Blues, and Boogie experience of “Swing that is king and Jive that’s alive”.
Using the Calloway bands original vintage orchestrations as a starting point, coupled with the awesome musicians who have played with this big band for decades, The Cab Calloway Orchestra creates the authentic unforgettable sensation of a Modem Jazz Orchestra in full flight. So if you want to Swing Swing Swing, and every other thing, strap on your Zoot suit with the reet pleet and bring that Cotton Club brand of hot sophistication and the REAL Minnie The Moocher to your stage!
This show is part of the 3 day Weekend of Jazz , “Where the Future of Jazz Meets the Legends of Jazz!”, an annual jazz festival organized and presented by the Beavercreek Music Parents Association and held the first weekend in March each year.
Seating is first come first seated. The doors to the Beavercreek High School will open at 6:30pm. The doors to the Auditorium will open at approximately 7:10 pm or after the performing act has done their sound check. Tickets run $20 – $30 and you can purchase them online.
DDP Revamps Strategy for Downtown Events
First Friday seems like the right time for the Downtown Dayton Partnership to address the changing focus of their focus and strategy for promoting downtown Dayton as a premier place to live, work and play. Today, the landscape in downtown is changing – literally and figuratively – and the DDP, under the guidance of a team of downtown businesses, organizations, residents and advocates, announces a revised event strategy that reflects the evolution of downtown Dayton.
Events are an important part of the Greater Downtown Dayton Plan, a public-private partnership that supports key initiatives to revitalize Dayton’s urban core. “We know the DDP will continue to host events as a way to encourage people to visit downtown, and we enlisted the help of a special committee to review our existing event structure and determine how we can best use events to showcase downtown,” explained Downtown Dayton Partnership President Sandra Gudorf.
The Downtown Events Steering Committee is made up of a diverse group of downtown residents, business owners, arts organizations, nonprofits, and other engaged individuals. Dayton Business Journal’s Carol Clark and Vectren President Colleen Ryan, both of whom live and work downtown, chaired The Downtown Events Steering Committee. The group reviewed existing DDP events and measured their performance against specific goals: Events must bring fun and excitement to downtown Dayton to attract visitors of all ages and backgrounds, create an economic generator for downtown businesses, and showcase downtown amenities, including music and culture, active lifestyles, dining and nightlife, urban living, and shopping.
“Downtown is seeing progress, and it’s crucial for us to continue the momentum,” Gudorf said. Housing is hot with hundreds of residential units under construction and millions more dollars invested. There are more independent retailers and restaurateurs throughout downtown. More small businesses are opening, and construction on renovated spaces and new projects continues to roll ahead. “We need to make sure our efforts reflect the changing downtown landscape,” she said.
No more Urban Nights twice a year
The revamped event strategy calls for enhancing programming during First Friday and The Square Is Where, and breaking up the biannual Urban Nights events into more frequent, themed events. “The feedback we’ve collected from downtown businesses, residents, galleries and performing arts organizations, and other past Urban Nights participants indicated we needed to look at how we can use the content of Urban Nights and make it a more sustainable experience,” Gudorf said. “The purpose of Urban Nights—showcasing downtown’s arts, music, dining, shopping, nightlife and housing options—will still be part of the new event strategy. The nature of those events, the specific locations and the types of activities will be presented in a fresh, new format.”
“Look at everything that’s happening downtown: RiverScape River Run, bike share, the new Dayton Metro Library campus – how can we showcase everything our downtown has to offer, particularly to those who are unfamiliar with downtown or who haven’t visited in a long time?” asked Clark. In addition to assessing the impact of events on small businesses, the committee also evaluated downtown events hosted by other organizations, and existing and upcoming amenities to determine how DDP-sponsored public programming and events might best create long-term, sustainable growth.
“Public perception is changing, and we should be prepared to capitalize on that,” said Ryan. “Downtown’s small business owners need people coming through their doors more than a couple times a year. We reviewed best practices in other cities, worked with our partners, and listened to our downtown constituents to come up with ideas for events that meet those goals and generate lasting impact for businesses, residential units and cultural organizations.”
Other recommendations in the new DDP event strategy include nurturing partnerships and developing resources for businesses. Partnerships call for combined efforts in promotional efforts (such as the upcoming Wicked Deals that offers incentives for Wicked ticket holders to patronize downtown businesses), joint programming (such as building off existing or new events to enhance the visitor experience), and empowering advocates by offering a process for creative individuals and groups to apply to host a program or activity in conjunction with an event, supported by the DDP. “A successful events strategy will showcase the best attributes of downtown and engage the public on a number of levels,” Gudorf said.
The DDP and the steering committee are in the process of developing a calendar of events and reaching out to partner organizations for activity suggestions. Today, the schedule includes kicking off the summer season with an arts event on May 8, in conjunction with special events planned at the Dayton Visual Arts Center, K12/Tejas Gallery, RiverScape MetroPark and Sideshow X at the “Old” Yellow Cab Building. Coming up in June, the focus will switch to active living. “We will continue to showcase our downtown amenities, like our vibrant arts scene,” Gudorf said. “Focusing on a couple amenities at a time will stretch the activities out over the course of the summer, which will extend the economic impact for our businesses, creating sustainable growth.”
Gudorf stressed the importance of using events as tools to connect people to the city center, and the new event strategy will help achieve those goals: “Regardless of what an event is called, how often it takes place, or the precise location of the activities, DDP events will still put downtown’s best foot forward and provide one-of-a-kind experiences for newcomers and frequent guests alike,” she said.
If you’ve got an idea for an activity or program you’d like to suggest to the DDP, use this link to fill out their online form.
Best Selling Sriracha Stout Beer Is Hot Stuff
Beer collaborations are all the rage in the brewing world these days and one the hottest is Rouge’s Sriracha Hot Stout Beer. Released this past December only at the Rouge Ales Public House in Oregon or for mail order, the beer quickly sold out. The 22 oz bright red bottle features the world’s most recognizable Sriracha brand, Huy Fong, and the artwork even includes everyone’s favorite rooster with a green cap. The beer has finally been restocked and has hit the shelves of Miami Valley beer retailers this week.
According to the product description, this brew “is ready to drink with soups, sauces, pasta, pizza, hot dogs, hamburgers, chow mein, or anything you’d like to wash down with a spicy kick.”
“The inspiration was pretty simple — we as employees and as Rogues love Huy Fong Sriracha sauce,” Rogue Brewing President Brett Joyce. “The question almost immediately became why not? In the short time that it has been available, it has already become a record-selling product for us.”
Surprisingly, the fire of Sriracha doesn’t overpower this beer. As you would expect from Rogue, the beer itself is center stage. The stout is malty, smooth and full of coffee, chocolate flavor. At the end is when the heat of Sriracha appears with a slight, perfectly complimentary garlic and spiced after taste. But don’t take our word for it, you can pick up a bottle of this hot stuff for about $14 at Belmont Party Supply or taste it at Arrow Wine Far Hills location this Sat from 11am – 4pm during their Saturday tastings.
And if you like your beer on the spicy side, be sure and head down to Toxic Brewing Company in the Oregon District and try their Porn or Pawn beer, a srirach-spiced pepper porter.
New Bar Opens in Centerville to Rave Reviews !
The Barnyard Pizza: Pepperoni, Bacon, Ham and Sausage
Bars are bars right? Well, one new spot that just opened in Centerville’s Normandy Square Shopping Center on 725 next door to Big Lots, aims to prove that theory wrong. Mack’s Tavern owner, Mackenzie Manley, will distinguish her place with unique eats, and an old school, laid back atmosphere, that feels like home. Mack’s Tavern has only been open for a few weeks, but since the VIP soft opening, the buzz and feedback has been overwhelmingly positive. Food Adventures has already visited the bar a few times, and each trip we notice the beer taps keep rotating, and the menu keeps growing. We have also noticed that the crowds have been steady.
Our Food Adventures Crew is always on the hunt for new and exciting killer food items on Dayton menus. It is our “thang,” if you will. Mack’s impressed us with some kitchen creations, causing us to say her trademark tagline .. “it’s better than expected.” Let’s get to it …
HERE’S THE SKINNY:
Mackenzie Manley, Owner of Mack’s Tavern in Centerville
— MACK’S TAVERN first gained attention by winning The Bloody Mary Showdown, in October, 2014 a few months before their doors even opened. Mack’s came out of nowhere to beat the field of competition and have their drink named the best Bloody Mary in Dayton.
— Owner Mackenzie Manley, is using her previous bartender experience, to create a friendly atmosphere, even for families. Mackenzie said kids are welcome, and asks parents to use discretion on how late they stay (she says before 9 pm seems to be the typical time for kids to head home).
— Hours are 2pm-11pm weekdays and 2pm-2am on Fri and Sat nights. This spring she looks to expand hours to opening at 11am for those wanting lunch Food Adventures.
— They have 12 beer taps and currently are featuring some unique beers like Sweetwater Blue and Konig Ludwig Weissbier Hell. Mack’s Tavern also features a IPA named after her dog, Haze. It is called “Haze’s IPA” and is brewed by RedHook Brewery.
— Mack’s features some wildly inventive cocktails. The Angry Orchard Ale with Oak Heart Spiced Rum is just one of them. It is called “Chewys Hogtail” named after the stuffed boar above the bar she has nicknamed Chewbacca. Other drinks include the “Kitty on a Triscuit” with Bombay Sapphire Gin, Watermelon Pucker and orange juice. Or how about the drink named after her dog, Haze. A “Sweet Haze” is a mix of Corzo Silver Tequila, Blue Curacao and pineapple juice.
All these drinks need to be soaked up by some food. Here we go the patented section of the article, where we display our MUST EATS for Mack’s Tavern.
“Chewy’s Boar Bombs,” are Pork Niblets tossed in a delicious glaze sauce
MUST EATS:
— THE BLOODY MARY: Our first must eat is a “must drink.” Come on, if you win Dayton’s best Bloody Mary contest, your drink kicks some serious butt. No brainer here.
— MACK’S SIGNATURE MAC N CHEESE: Served piping hot in a casserole dish, small or large this is cheesey goodness at it’s best. We love the bread crumb toppings for a perfect crunch. They have a few variations, but our favorite is the CHICKEN PARM MAC n CHEESE.
— BROWN BOTTLE CHEESE DIP and PRETZEL STICKS: This is all about the dip, bout the dip, no pretzel. This thick beer cheese dip will melt you. The Food Adventures Crew could drink a glass of this stuff. The flavor is out of this world.
— CHEWYS BOAR BOMBS: They look like wings at first, but they are pork ‘riblets.’ These bites are on the bone and tossed in an amazing glaze sauce. This was the Big Ragu’s favorite menu item of them all. The pork is cooked perfectly, and the sauce will have you licking your fingers like a kid.
Chicken Parm Mac N Cheese, one of Mack’s Signature Dishes
— NOT YOUR GRANDMA’s BREAD: Naan bread topped with feta cheese, spicy sauce, and drizzled with spicy sour cream. The whole thing is toasted, until the toppings are melted. We have never had anything like this in a bar, that’s for sure. Creative and delicious. A Food Adventure on Naan Bread.
— THE BARNYARD PIZZA: Pepperoni, Bacon, Ham and Sausage toppings. Hint: all their pizzas are good. Take the veggie pizza called the “Tree Hugger.” for example which has black and green olives on it with mushrooms, onions, banana peppers and green peppers. Our our favorite name , The “PMS” Pizza. It has Pepperoni, Mushroom and Sausage.
Honorable Mention goes to the Salsa served with chips. It is a smoky tasting salsa, made from scratch and is the secret recipe of Mack’s brother, Jacob. It is addicting !
Mack’s Tavern has plans to expand the menu even more to include a Bourbon Bacon Pulled Pork that will be smoked on site. Also look for burgers to be added to the menu in the near future.
Mackenzie’s dog, Haze, has his own IPA
So you can see, Mack’s Tavern is not your typical bar. Sure they have dart leagues and pool tables. We want to mention that they have some of the friendliest bartenders in town. Mackenzie of course, and Gabby, Stacy and Tiffany always have a smile on their face. Good food, good drink, good people, good times. Check out Mack’s Tavern for yourself and tell Haze and Chewy that the Food Adventures Crew said “woof.”
Want more foodie fun from The Big Ragu, Chef House, The King and Hungry Jax ? Then follow FOOD ADVENTURES on Facebook by clicking HERE and “liking” their page. Be sure to browse our gallery below for the sneak peek into MACK’S TAVERN’s food and atmosphere.
[flagallery gid=139]
The Wright Brothers Brand Seeks Models
We all know that Dayton is the Birthplace of Aviation thanks to our favorite siblings Wilbur and Orville; but did you know that for the first time ever, The Wright Brothers Family Foundation has given licensing rights to a local startup company to market products using the Wright brothers’. name and image? That’s Wright! 😉 From watches to bikes Wright Brothers brand has been working with precision and dedication over the past couple of years to produce quality products for aviation enthusiast and collectors from around the world and they are based Wright here in Dayton, OH!
But their largest project to date has been the launching of a high end aviation fashion line that includes bomber jackets, aviation sunglasses, and travel cases; a concept that they made public during the Dayton Emerging Fashion Incubator (DE-FI) LLC’s #FirstFlightNowFashion event in May 2014. Now nearly a year to the date of going public, Wright Brothers brand is set to debut select products from the line during an exclusive invite only premiere on May 5 and they are looking for models!!
On Saturday March 28, 2015 from 12p-2p, with the assistance of the Dayton Emerging Fashion Incubator (DE-FI) LLC, The Wright Brothers brand will host a Casting Call for models at their office located at 123 Webster St., Dayton, OH 45402 in Suite 1A. “We’re looking for that distinguished man to be the face of the brand and appear in some editorial print work, ideally this person would be in their thirties or older. We’re also looking for both male and female models ages 18 and up to assist with some promotional work during our premiere event in May” according to Doug Knopp of The Wright Brothers Brand.
There are no height or size restrictions, no experience is needed, models attending the casting call DO NOT need to have professional images; there will be a photographer on location to take your pictures. The dress code for this casting is business casual no jeans or tennis shoes will be permitted. There will also be compensation for selected models. All questions should be directed to [email protected]. #WhatDoYouDEFI #FirstFlightNowFashion
Happy National Pound Cake Day
March 4: National Pound Cake Day!
Baking is also all about proportion, and every ingredient serves a purpose. Getting those proportions right will ensure a light, fluffy, perfectly balanced cake, cookie or pastry.
A pound cake is the perfect recipe for the non-scientifically inclined. Its premise is simple – a pound of sugar, a pound of flour, a pound of butter and a pound of eggs make a pound cake. That may sound like it would make a lot of cake, and it does. Pound cakes were initially intended to feed multiple families. The great thing, though, is that as long as you keep the ratio of weight the same, you can adjust a pound cake recipe to serve 5 or 500.
Once you’ve mastered the 1:1:1:1 thing, adding flavorings is a cinch. A little vanilla essence never hurt anyone, neither did almond or lemon extracts. You could also add nuts to your version. To prevent additions like nuts or chocolate chips from sinking to the bottom of the cake batter, dust them in a little bit of flour before adding them.
Pound cakes are typically baked in Bundt pans or loaf tins, but these days, they come in all shapes and sizes. As for icing, tradition stipulates a simple dusting of powdered sugar or a classic glaze. You could also try layering the cake with fruit preserves. In Britain pound cake is more commonly known as ‘Sponge cake’ or ‘Madeira cake’. In France pound cake (named “quatre-quarts”, which means four-quarters) is a traditional and popular cake of the French region of Brittany, and as its name implies, uses the same quantity of the four ingredients. The sky is the limit once you’ve got the proportion thing down. And remember, if somehow you forget the recipe, it’s all in the name.
Lemon Blueberry Poundcake
Courtesy of Nikki from Chef-in-training.com
Ingredients
- 1 cup butter
- 1¾ cups sugar
- zest of one lemon
- 3 eggs
- ½ teaspoon vanilla
- ¾ cup buttermilk
- 3 cups fresh blueberries
- 2½ cups flour
- 2 teaspoon baking powder
- 1 teaspoon salt
Lemon Glaze
- 1½ cup powdered sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon lemon zest
- 1 Tablespoon milk
- ¼ teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, cream butter, sugar, and lemon zest together for 3 to 5 minutes.
- Add eggs one at a time and beat an addition minute per egg.
- In a separate large bowl, mix and combine dry ingredients together.
- Add dry ingredients alternatively with the buttermilk to the butter/sugar/lemon zest/egg mixture. Fold in blueberries.
- Grease and flour either 2 large bread pans or 3 small bread pans.
- Pour batter and bake at 350 degrees F for 55 to 60 min.
- Let loaves cool and pour glaze over them.
Lemon Glaze
- Whisk glaze ingredients together until smooth.
Nutella Swirl Pound Cake
Ingredients:
- 4 large eggs, room temperature preferred
- 2 teaspoons vanilla extract
- 1 and 1/2 cups (190g) all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup (230g) unsalted butter, softened to room temperature
- 1 cup (200g) sugar
- 3/4 cup Nutella, warmed*
Directions:
- Preheat oven to 325F degrees. Spray 9×5 loaf pan with nonstick spray. Set aside.
- In a medium size bowl, whisk together the eggs and vanilla extract until combined. Set aside. In another medium size bowl, combine the flour, baking powder, cinnamon, and salt together. Set that aside as well.
- In the bowl of a standmixer, or using a handheld mixer, beat the softened butter and sugar together on medium speed until light and fluffy; about 3 minutes. With the mixer running on low speed, add the egg/vanilla mixture and continue to beat until smooth and light in color. With the mixer running on low speed, slowly add the dry ingredients until just combined. The batter is very thick and very sticky. Do not overmix the batter.
- Spread 1/3 of the batter into prepared loaf pan. Spread 1/2 the Nutella on top. Nutella is very thick and hard to “spread.” I used my clean fingers to help smooth it out on top. It doesn’t have to be perfect. Repeat with another 1/3 of the batter and the rest of the Nutella. Top with remaining batter.
- Bake the pound cake for 50-60 minutes. Cover with aluminum foil after 25 minutes to avoid the top and sides form browning too much. Slight browning is OK. The cake is done when a toothpick inserted in the center comes out free of cake crumbs (with some Nutella). The original recipe stated 1 hour and 15 minutes, but that was much too long for my cake. I fear it would be burnt and dry. 50 minutes is how long mine took, but yours may take longer.
- Allow the cake to cool completely in the pan on a wire rack before slicing and serving. Cake stays soft, moist, and fresh stored at room temperature for up to 6 days.
*I like to lightly warm the Nutella before layering it into the pan. I simply microwave it for about 15 seconds. This makes it easier to layer into the batter, as well as helps prevent it sinking to the bottom of the pound cake.
Chocolate Pound Cake
recipe courtesy of NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups packed light brown sugar
- 1 cup (2 sticks) butter, softened
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
- 1/2 cup milk
- PREHEAT oven to 350º F. Grease 12-cup Bundt pan.MICROWAVE 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool to room temperature.
COMBINE flour, baking powder and salt in medium bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture alternately with milk. Spoon into prepared Bundt pan.
BAKE for 55 to 65 minutes or until wooden pick inserted in cake comes out clean. Cool in pan for 30 minutes. Invert cake onto wire rack to cool completely.
MICROWAVE remaining morsels in heavy-duty plastic bag on HIGH (100%) power for 45 seconds; knead bag. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over cake.
WordCamp Dayton 2015 is Coming and We’ve Got Your Ticket!
WordCamp is an informal, community-organized events put together by WordPress users. Everyone from casual users to core developers participate, share ideas, and get to know each other. The content of sessions is firmly focused on using and developing for WordPress. Issues around blogging, business, and social media that are related to WordPress use may be included, but the bulk of the program (at least 80%) is specifically about WordPress.
Getting to meet and learn from other WordPress users face-to-face is one of the main reasons people attend WordCamps. WordCamps even sets up an informal Happiness Bar staffed with experienced WordPress volunteers who try to help fellow attendees with their WordPress questions. In addition to learning from each other, attendees often find new collaborators, employees/employers and potential co-conspirators in the WordCamp crowd. These new relationships can lead to exciting WordPress projects throughout the year.
Local organizer Nathan Driver was thrilled to be part of the team that brought WordCamp to the region last year. Last year’s event was a huge success, in part because of their partnership with the local Small Business Development Center (SBDC), an organization that not only helps small and growing businesses but also promotes WordPress. The SBDC operates out of Wright State University (WSU), which donated their facilities last year for the event. Due to the popularity of the event, it outgrew those facilities and will be held this year at the Dayton Convention Center. on Friday March 20th and Saturday, March 21st. For the full schedule check the Dayton Wordcamp wesbite.
WordCamp is not meant to be big, fancy, expensive conference. It’s a low-key local gatherings that’s affordable — cheap, even — to allow people from all walks of life to attend, meet, share, and learn. Sponsorships and donations make this possible, keeping ticket prices low, $40 for a 2-day event, just $20 for students. Reserve your ticket online.
DaytonMostMetro.com is a wordpress site and we plan on being there! And we’d like to share this experience with one of our lucky readers. So if you’d like a chance to be our guest at WordCamp Dayton 2015, just like this post, fill out the info below and leave us a comment below sharing your wordpress site, or if you don’t have one yet, what you’ll use if for![form 55 “DMM Contest Entry – Generic”]
Bach Society of Dayton presents An All Mozart Concert
In March, we return to Austria for Mozart’s Vienna: An All Mozart Concert, featuring Mozart’s Grand Mass in C Minor for chorus, orchestra, and soloists, and his Clarinet Concerto, with principal clarinetist of the Dayton Philharmonic Orchestra John Kurokawa.
Regina coeli K. 276
Ave verum corpus
Clarinet Concerto in A Major K. 622
Grand Mass in C Minor
Bach Society Chorus with Orchestra
John Kurokawa, Clarinet
Andrea Chenoweth, Soprano
Minnita Daniel-Cox, Soprano
Cameo Humes, Tenor
Mark Spencer, Baritone
Concert preview at 6:30 p.m.
Neal Gittleman, Artistic Director and Conductor, Dayton Philharmonic Orchestra
Hungry Jax Shares A Recipe From Her Hometown: Utica Greens
“Utica Greens” is a spicy Italian dish from Upstate NY.
The Food Adventure Crew have come up with a brand new feature that you’ll will see in upcoming months called “KITCHEN ADVENTURES.” Here we will list some of our favorite all time recipes that will release the inner foodie in you. We are also hoping these recipes will impress your family and friends. Don’t worry, we won’t tell them where you got it. It will be our little secret.
Our inaugural installment comes to you from our resident foodie mom, Hungry Jax. May we present to you…
KITCHEN ADVENTURES: UTICA GREENS
Hey all! “Hungry Jax” here. About 9 years ago my husband and I relocated to the Dayton area from our hometown of Utica, NY. Nestled at the foothills of the Adirondack Mountains, Utica is a culinary treasure that is slowly, but surely making it’s name as one of the most delicious places to eat in the US. It is a city rich in Italian culture and cuisine! Upon relocating, I was homesick, not just for family, but for the culinary creations that are unique to the Utica area. So my kitchen became a laboratory with weekly experiments to recreate these hometown dishes that I love so dearly (talk about a Food Adventure!). I find that these dishes are ones that I love to share with my new friends here in Dayton. Sharing with them not just a great dish, but part of who I am and where I have come from. I’d like to share with you all one of these special dishes and I hope that you enjoy this recipe and maybe even take a stab at making them!
So my dear fellow Food Adventurers, I give you: “Utica Greens“.
I know what you’re asking yourself: “What’s a Utica Green?” “Utica Greens” is a spicy Italian dish made up of escarole, garlic, pancetta, hot peppers, cheese and breadcrumbs. Typically served as a side dish but can easily become a meal with a hunk of Italian bread! I also like to mix these in with penne to make a fun pasta dish, or even cook up with eggs in an omelet or frittata!
Hot Cherry Peppers
It should be noted that the peppers for this dish, Hot Cherry Peppers, are hard to find around here. I have found them fresh at Jungle Jims, as well as at Meijers from time to time. You can find them jarred, but typically those are sweet and not hot. Mild will work fine and if you want to spice thing up, just add more red crushed pepper. I have my brothers mail me these peppers when I am not back north to stock up on them myself!
For this dish you will need:
- 3 heads Escarole chopped and cleaned well. This type of green can be very “gritty” so I have found it best to let the chopped leaves soak in a sink full of cold water to allow for any dirt on the leaves to sink to the bottom. Rinse once more and then you should be good to go!
- One small bag baby spinach
- 3 cloves of garlic, minced
- 3-5 chopped Hot Cherry Peppers
- 3/4 cup Italian Bread Crumbs
- 1 cup grated Pecorino Romano cheese (or Parmesan – I use a mixture of both)
- 1/8lb Prosciutto or Pancetta chopped
- Olive oil
- Salt, pepper and red crushed pepper to taste
- Mix together an additional ¼ cup bread crumbs and ¼ cup cheese, set aside
Cut and thoroughly clean the escarole. Add the greens to a large pot of salted water. After water comes to a boil, cook the greens for about 4-5 minutes. Do not cover pot as it will turn your greens brown. Remove and drain.
In a frying pan add olive oil and heat. Fry Pancetta until crispy. Remove from pan and let sit on paper towel to drain.
The Finished Product. Mangia!
Next, add garlic and hot cherry peppers. Cook for just about one minute.
Add the greens and cook just until heated through. Make sure to stir often. Add the spinach a handful at a time until wilted. Add salt, pepper and red crushed pepper to taste.
Take off heat, stir in breadcrumbs and cheese . Top with extra breadcrumbs and cheese and broil for a few minutes to crisp! If the greens look too “wet” don’t hesitate to add more breadcrumbs. You will find that they are crucial for flavoring the dish. Same with the cheese. So add and taste as you go.
Now tear yourself off a big piece of crusty Italian bread and go to town! This will serve about 4 people (or just me).
These also freeze great which makes it easy for me to grab a batch out of the freezer for holidays or unexpected dinner guests!
I hope you enjoy these as much as my family and I do. Let me know if you give it a try!
Mangia!
~ Hungry Jax
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Dodgeball Tournament Returns
The Department of Recreation and Youth Services invites adult teams of six to 10 players to compete in its third annual Adult Dodgeball Tournament on Saturday, March 21 from 8 am to 4 pm at the Greater Dayton Recreation Center.
Team captains can register their teams until Saturday, March 7 at the Greater Dayton Recreation Center, Lohrey Recreation Center or Northwest Recreation Center. The registration fee is $100 per team, and each team is guaranteed over a dozen match-ups throughout the day. First and second place prizes will be awarded.
The maximum number of teams in the tournament is 24 teams. The tournament format will be blind draw for the round robin with two divisions ( Court A) and ( Court B). Teams will play preliminary round robin style pool play to determine seeding for a single elimination tournament. During the round robin, all teams are guaranteed three games/ nine matches total. Each match will have a time limit of five minutes. During the single elimination tournament, teams will play best of two out of three matches to determine a winner to move to the next round. All teams are guaranteed 2 matches for the single elimination seeded tournament. Once again, each match will have a time limit of five minutes. Winning a Match At the end of the five minutes, the team with the most players on the court will win the match. In the event that both teams have the same number of players remaining at the end of the game time, there will be a one minute overtime. If after the first overtime there is still a tie, there will be a sudden death period. During sudden death play, the first team to eliminate any of the opposing team’s players will be declared the winner.
In addition to registering in person or over the phone at 937-333-8400, packets can be downloaded, filled out and emailed to [email protected].
The tournament is presented in cooperation with the Miami Valley Crime Prevention Association, the Miami Valley Recreation Activities Council and the Victory Project.
Welcoming Dayton’s New Director of Economic Development
City Manager Warren Price has announced the appointment of Ford P. Weber, J.D., as Director of Economic Development for the City of Dayton. As Director of Economic Development, Ford will plan, organize and implement strategies to promote the growth and development of Dayton’s economic base through retention and expansion of existing businesses and vigorously seeking out new investment.
Ford brings extensive experience and success in brownfield and vacant property redevelopment, asset development and regional collaboration.
Most recently, Ford was President and Chief Executive Officer for the Lucas County Economic Development Corporation in Toledo, Ohio. During his tenure there, he developed a business outreach and assistance program, making over 600 business consultations as part of a $1 billion economic development pipeline.
Previously, he served as Executive Director of Virginia Local Initiatives Support Corporation in Richmond, Virginia. His accomplishments there include generating nearly $14 million in loans and tax credit equities for revitalization projects and securing $2.1 million for redevelopment initiatives.
“As we looked for a leader in economic development, Weber stood out because of his record of retaining, growing and attracting businesses,” said City Manager Warren Price. “Ford will be an asset to our city as we look for new ways to work with businesses, add jobs and grow Dayton for the next generation.”
Since 2010, Dayton’s Office of Economic Development has completed more than 80 development agreements, leveraging $24 in private funds for every public dollar invested, with 6,266 jobs retained and 2,089 pledged.
Weber earned Bachelor of Arts (History) and Juris Doctor degrees at the University of Toledo and a Certification in Economic Development (CEcD) from the International Economic Development Council in 2010.
Runners Plus Pub Run
The Runners Plus Pub Run Series is a free, casual group run that meets at a local Dayton brewery or pub once a month. We run for about five miles, though you can do more or less if you’d like, and then we try the local brewery’s fare.
