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Things to do in Dayton | Restaurants, Theatre, Music and More

Archives for August 2016

CINCINNATI’S MIDPOINT MUSIC FESTIVAL

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10441411_10156575823095328_8209961650109087404_nThe full artist lineup for the 16th annual Midpoint Music Festival is now available, featuring more than 75 local, regional, national and internationally recognized acts performing at the Cincinnati festival in historic Over-The-Rhine this September. Single day tickets will go on sale this Monday, August 15 at 11:00 am. Three day passes are still available for purchase now but will no longer be available when single day tickets go on sale.

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12-piece ensemble Antibalas is credited with introducing Afrobeat to a wider global audience.

Friday, September 23 acts include: Future Islands, Tokyo Police Club, Antibalas, Langhorne Slim & The Law, Into It. Over It., Lau, Cereus Bright, The James Hunter Six, PUBLIC, Ona, Julia Jacklin, Dead Horses, Hoops, Molly Sullivan, Joesph, Pluto Revolts, Leggy, Royal Holland, Smut, Injecting Strangers and Darla.

Saturday, September 24 acts include: JJ Grey & Mofro, Reggie Watts, Wolf Parade, Frightened Rabbit, Kamasi Washington, Bob Mould, The Mountain Goats, Car Seat Headrest, The Budos Band, Russian Circles, Helms Alee, Oh Pep!, Lucy Dacus, Mike Floss, Lucky Chops, Multimagic, The Harlequins, Honeyspiders, Sound & Shape, By Light We Loom, Mala In Se, Knife The Symphony, Wild Prxfits, Nights, Animal Mother, Smoke Signals…, Orchards, Baby Money & The Down Payments, Ryan Fine & The Media and Honduras.

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The hard-touring, manically melodic, self-described “lush-punk” local trio—guitarist Veronique Allaer, bassist Kerstin Bladh, and drummer Chris Campbell.

Sunday, September 25 acts include: Band Of Horses, Lucero, Houndmouth, Frank Turner & The Sleeping Souls, Nada Surf, Josh Ritter, The Wood Brothers, AJJ, Elephant Revival, Aloha, Joan Of Arc, Aubrie Sellers, Potty Mouth, Vandaveer, Keeps, Parsonsfield, Amber Arcades, Diners, Kepi Ghoulie, The Mobros, Blank Range, Young Heirlooms, The Easthills, Coconut Milk, Alone At 3am, Modern Aquatic, The Fervor, Darlene and Us, Today.
Midpoint Music Festival will transform the historic Over-The-Rhine area into an all-day musical festival experience for people of all ages, as well as feature some of Cincinnati’s local restaurant and craft beer vendors. Four stages will be set up as part of the event in Over-the-Rhine, three of which will be ticketed, and one stage accessible to the public to enjoy at no cost.

WHERE: Cincinnati’s historic Over-the-Rhine neighborhood, next to the Main street entertainment district near 12th and Sycamore streets.

WHEN: Friday, September 23 – Sunday, September 25, 2016

TICKETS: Three-day passes are on sale now* at the Taft Theatre Box Office, the Riverbend Music Center Box Office, MPMF.com and Ticketmaster.com ($99 plus applicable fees online, no service fees if purchased at a box office). Single day tickets will go on sale Monday, August 15 at 11:00 a.m.
*Three Day passes are only available until Monday, August 15 at 11:00 a.m. After this time only single day tickets will be available.

12036529_10156015991475328_3991259704456243240_nAbout Midpoint Music Festival: Founded in 2001 and purchased by Cincinnati CityBeat in 2008, Midpoint Music Festival (MPMF) is a three-day music festival centered around Cincinnati’s historic Over-the-Rhine neighborhood. The festival has grown over the years to include such diverse artists as The Head And The Heart, Purity Ring, Iron And Wine, Grizzly Bear and The Afghan Whigs.
About Music and Event Management Inc.: Music and Event Management Inc. (MEMI) is a wholly-owned subsidiary of the Cincinnati Symphony Orchestra, that produces over 250 events entertaining over 700,000 fans a year at its venues including Riverbend Music Center, PNC Pavilion (at Riverbend Music Center), Taft Theatre and The Ballroom at the Taft in Cincinnati and The Rose Music Center in Huber Heights, OH. MEMI’s festival portfolio includes the production of LUMENOCITY, Cincy Cinco, The Ohio River Throwdown and Tall Stacks.

DAI Looking For Volunteers for Oktoberfest, Sept. 23-25

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image005The Dayton Art Institute is seeking community volunteers as it prepares for its 45th annual Oktoberfest, taking place September 23-25.

The Dayton Art Institute needs volunteers to assist with a variety of roles throughout the three-day festival. Oktoberfest is the museum’s largest annual fundraiser, and it wouldn’t be possible without the support of more than 2,000 volunteers each year.

“Our volunteers are the lifeblood of Oktoberfest, and we truly appreciate the many hours of time they donate to help support the museum,” said Oktoberfest Chairs Dave Seyer and Keith Wyatt. “We are honored to be chairing this year’s event and look forward to an amazing weekend on the grounds of The Dayton Art Institute!”

There are many different volunteer opportunities available at Oktoberfest 2016, including selling Oktoberfest mugs and t-shirts, selling soft drinks and water, staffing admission gates, serving as greeters in the museum, and assisting with family activities at the ACCO Brands FamilyFest.

Those interested in volunteering at Oktoberfest must register through The Dayton Art Institute’s website. For more information and to register, visit www.daytonartinstitute.org/oktoberfest.

OVERVIEW OF OKTOBERFEST WEEKEND:

oktoberfest_food_web450LEDERHOSEN LUNCH: Join The DAI on Friday, September 23, 11:00 a.m. – 2:00 p.m., for a community lunch, hosted by The DAI’s Associate Board Alumni. Admission to the festival grounds is free; brats, metts, schnitzel sandwiches, German salads, homemade noodles and beverages are available for purchase. Guests can also buy event tickets, Oktoberfest mugs, and Oktoberfest t-shirts.

PREVIEW PARTY: Oktoberfest begins with the Preview Party, presented by Premier Health, on September 23, 7-11 p.m. Highlights include complimentary draft beer, wine and soft drinks (plus cash bar for premium craft and international beers), arundipreviewmore than 65 artisan exhibitors and 30 food vendors, and entertainment by festival favorites, the Chardon Polka Band. Advance tickets for the Preview Party are $55 for members and $75 for non-members. All tickets purchased at the gate are $95.

SATURDAY & SUNDAY: Oktoberfest 2016, presented by Miller Lite, takes place Saturday, September 24, noon – 11:00 p.m., and Sunday, September 25, noon – 7:00 p.m. Oktoberfest includes a fully covered Main Stage viewing area, Food Court, and “TV Cave” with four big-screen TVs for all the weekend football action. Live music will be featured on two stages throughout the weekend. The ACCO Brands FamilyFest offers activities for all ages in the museum and on the grounds.

10708790_10152568733062284_7713379004411192555_oOktoberfest advance tickets (Saturday & Sunday) are $5 adults, $3 seniors and youth (ages 7-18). Tickets purchased at the gate are $7 adults, $5 seniors and youth. Children 6 and under are free.

Advance tickets for the Preview Party and Oktoberfest go on sale August 15 and may be purchased online at www.daytonartinstitute.org/oktoberfest, by calling 937-223- 4ART (4278), or in person at the museum’s Guest Services Desk during regular hours.

For more information about The Dayton Art Institute, please visit www.daytonartinstitute.org or call the museum at 937-223-4ART (4278). Tickets for most Dayton Art Institute events, exhibitions and programs may also be purchased online at www.etix.com. Be sure to connect with The Dayton Art Institute on Facebook, Twitter, Instagram and Pinterest for additional information, behind-the-scenes photos and exclusive offers.

Veggiepalooza Is This Saturday

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13920172_10209049695666979_5380646274325719432_oDid you plant your own vegetable garden this year?  Do you get pick them up in the produce section at your favorite grocery store, or at a local farmers market?  Do you have a CSA that delivers you a basket full of vegetables each month?  Do you ever wonder what to do with some of those veggies?

 

Have no fear, MetroParks and United Way’s Volunteer Connections have partnered to bring you Veggiepalooza on Saturday, August 13 from 1- 4pm.  Being held at Grace United Methodist Church located at 1001 Harvard Blvd, (enter at Salem and Dartmouth),this FREE event will teach you how to  make the most of summer’s bounty.

There will be cooking and preservation demos, info on storing fresh local produce, plus tips on how to get kids to eat their veggies. (Hint: Pizza. The answer is pizza.) Liz Valenti of  Wheat Penny Oven and Bar will be manning a make-your-own pizza station for kids!

 


Eating well can be hard. How to make it easier.

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I’ve been thinking a lot about food lately. Like, a lot about food.

My inability to consume enough calories is the one thing holding me back from achieving my strength goals. Caloric and sleep deficits are the biggest complaints that college strength and conditioning coaches have about their young athletes, according to my deeply unofficial poll. I’m starting to understand why.

Let me say that I recognize that my inability to eat enough food is a profoundly unimportant obstacle in the scheme of the universe. With so many people suffering from obesity on the one hand and malnutrition on the other, I should be happy with the fact that I’m able to consume the calories that I need to stay alive and feel healthy. I also grew up in a household in which eating real food and lots of vegetables was more often the norm than not. So I’ve never had a problem with being an overweight kid.

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But I do have goals in the gym, and effort under the barbell isn’t the major impediment in the way of me achieving them. Rather, it’s those many hours outside of the gym that have been getting in my way. The last month or so have been valuable for me as a coach because I’m learning how hard the lifestyle changes most of my clients need to make can actually be. I’ve hit a stride with my eating lately, so I thought I’d share with you how I’ve been able to eat more calories and how you might infuse my own approach into your lifestyle–even if your goal is a caloric deficit with some weight or fat loss.

Planning Ahead

I’m generally not an advocate for spending several hours in the kitchen on a Sunday and cooking enough food for a high school football team. It turns cooking–what can be a beautiful, soulful, and sometimes even sensual process–into an assembly line Henry Ford would have been proud of. Yet I’ve had to learn to build a bit more assembly line cooking into my food week in order to eat more. On Sundays I’ll cook up more chicken breasts than I think I’ll need, more vegetables than I think I’ll need, and some sort of starchy carb (like rice or sweet potatoes). This provides me with easily accessible lunches that hold enough calories and nutrient density to fuel my days.

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  • Fat loss version: Looks almost exactly the same. You’ll be surprised how much food you need to prepare in order to eat well. Vegetables are cheap compared to other foods, so buy a lot of them and make it your specific goal to eat ALL of them. Also, don’t make this too complicated. Instead of making a bunch of different types of vegetables, make one big batch of, say, spinach and broccoli sautéed together. Then switch up next week.

Considering the food part of the workout

This is probably the most important mindset shift I’ve made, and it corresponds with my numbers in the gym moving rather dramatically in the right direction. I’m deadlifting numbers for multiple repetitions now that I previously would have been happy to get off the ground once or twice. What’s the difference?

Several months back I would do a heavy deadlifting workout and then rush to train a client somewhere across town. Having my own gym space has allowed me to lift hard and then fuel myself immediately. I can’t overstate how important this has been to my development. Now, I don’t consider the workout done until I’ve eaten. Replenishing my pool of amino acids with protein and my glycogen stores with carbohydrates in the aftermath of my workouts has helped me mitigate soreness while also preparing my body for the next round of lifting.

  • Fat loss version: The connective tissue between solely focusing on strength as I am and focusing on losing body fat as you might be is the retention of muscle. If you’re trying to lose body fat and you’re in a caloric deficit, your priority needs to be holding onto as much muscle as possible. If you’re losing weight, at least some of that’s going to be muscle. That’s okay, but you’ll hold onto more muscle the more your diet consists of protein. Consider, as I have, a quality protein supplement.

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Focusing on what’s next

As much progress as I’ve made, I don’t always achieve my goals. Sometimes I’ll skip a meal. Sometimes my breakfast is not enough or I’ve failed to plan properly. The thing I do that probably most “failed dieters” don’t do is I move on. I simply ask “what’s next?” like President Bartlett. I don’t wallow. I accept that I’m a human being and that I’m not always perfect and then I put my head down and work hard to ensure that the next meal is on point.

  • Fat loss version: So you gave in to temptation and you ordered a pizza. Or you failed to plan properly and you ended up at a drive-thru window. Tell yourself two things–1.) You’re in control of your very next meal. 2.) You’re not an idiot, loser, or weakling. You just didn’t have a plan. Stop what you’re doing and make a plan for the rest of the week. Always remember, nine times out of ten it’s not willpower. It’s organization.

Setting concrete process goals

You have to earn your way to specific caloric intake or macronutrient percentages. I know my own strength program would be more effective if I ate more specific percentages of protein, for example. But if I’m not even eating three square meals a day, the percentages aren’t going to matter much. I need to get my calories up if I’m going to get stronger, so I’ve set the process goal for myself of eating three square meals a day and supplementing with two protein shakes. Once I’m hitting those goals consistently, then I can start to zero in on the details.

  • Fat loss version: It’s remarkable how often people come to me and ask for body composition help when they’re watching several hours of television a night and drinking multiple sodas a day. When I tell them we’re just going to focus, say, on the soda for now, sometimes they’ll say “but what should my diet be!?” Focus on the obvious, low-hanging fruit first and then we can talk percentages and calories and such.

 

Secrets of Cassano’s and The Dough Plant

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Chip Cassano inspects the hi-tech equipment in the dough plant

***** WIN A FREE PIZZA WITH THE FOOD ADVENTURES CREW ***** JUST COMMENT BELOW FOR A CHANCE TO WIN – winner will be chosen at random on Monday
For decades Daytonians have taken pizza for granted.  We don’t realize that Dayton, Ohio is one of the most important cities in the world when it comes to the history of pizza.  And it is all because of Vic Cassano and his mother-in-law Caroline “Mom” Donisi.

Now, 63 years later, The Cassano’s franchise is going strong, and not just in the pizza restaurants.  Cassano’s headquarters on Stroop Road in Kettering is also a facility for dough production.

Vic Cassano Sr. in his early Pizza Days during the 1950’s

— SECRET 1: What most Daytonians don’t know is their dough is produced here, and sold nationwide.  Whether balls of dough or sheeted pizza crusts, hundreds of restaurants serve products made with Cassano’s dough.  We are not allowed to name the companies, but let’s just say they are some big wig, national restaurants, that you definitely would recognize.  There are also hundreds of small restaurants that use Cassano’s, dough as a shortcut for great pizzas, calzones, breads and more.

After a year of preparation, Food Adventures is ready to tell you a story, much of which is unknown to Miami Valley residents.  It is the untold insight into the dough plant, the history and personal triumphs of the Cassano family.

Hand cutting hundreds of pounds of dough from the mixer

Before we get to secrets inside the dough plant lets get the scoop on Cassano’s history:

 

HERE’S THE SKINNY ON CASSANO’S

— JUNE 4th, 1953 – At the urging of a friend in New York, Vic Cassano decides to sell pizza at the Kettering grocery store of his in laws, Mom and Pop Donisi.  Using a thin crust recipe developed by Mom Donisi from her days in Italy, they make pizza available for the public.  It is a huge hit, and they sell 400 pies the first day on Schantz Avenue.  It is Dayton’s first introduction to pizza.  Needless to say the grocery store, soon became a

The Cutter presses 6 inch to 18 inch crusts for freezing

pizza shop.

— SECRET 2: THIS SUMMER DATE in 1953 ALSO MARKS THE INVENTION of THIN CRUST PIZZA in THE UNITED STATES.  Don’t let anyone tell you different, Dayton, Ohio is the center of that storm.  That would have been a hell of a day for a Food Adventure.   

Dough Balls are produced through a mostly automated system

— SECRET 3: Vic Cassano decides to cut the pieces in tiny squares.  WHY?  Because in 1953 it wasn’t “lady like” to be holding and handling big slices of pizza in your palm.  Cassano’s square slices were the polite and dainty way to enjoy the Italian treat.
— SECRET 4: Vic Cassano was not only a pizza genius, he was a mechanical genius.  He patented the first self cleaning oven.  To this day, his family  still finds dozens of papers in the office, detailing patented inventions from cooling and refrigeration systems to appliances.

Vic Cassano Jr. streamlined operations efficiently

 — SECRET 5:  Cassano’s was the first franchised restaurant in Ohio and possibly the United States.  The early 50’s were a time of business and law challenges, as many scenarios were never seen before.  Cassano’s was instrumental in the development of what we know today as franchising laws.  This allowed Cassano’s to steadily grow in the 50’s and 60’s.

Heart Shaped Pizza option in February

— SECRET 6:  Vic Cassano’s company was the first to ever freeze dough on a large scale.  He experimented with recipes and developed a full Italian menu.

— Owners of the local iconic pizza places like Marion’s Pizza and Ron’s Pizza, originally had affiliations with Cassano’s.

— In the 60’s and 70’s,  Cassano’s added affiliated restaurants like Sandy’s Hamburgers and London Bobby’s Fish and Chips.  They now had over 100 stores in total.  They served pizza on a cardboard slate, and “to go” orders were slid into bags and crumpled at one end, while leaving a”puff” in the bag, so not to damage the pizza or its toppings.

Unforgettable Tour of the Dough Plant – and Dough Samples !!

 — Here comes THE BIG CHEESE: In the early 80’s Cassano’s introduced their masterpiece pizza, the Big Cheese Pizza.  This was their deluxe pizza with double the cheese on top.  This became a menu staple and you can still order the Big Cheese “Vic’s Way” (with black olives) or “Mom’s Way” (with green olives).   During this time, Cassano’s started serving their “to go” and delivery pizzas in boxes.

—  In 1986, Vic Cassano sold the business.  A year later Mom Donisi passed away.  As the family saw their former business struggle in other people’s hands, so Vic Jr. decided to buy it back in 1989.  It was a short hiatus and the pizza business atmosphere was saturated with saturated with national and local companies.  To say it was extremely competitive is an understatement.

Side view of a legendary Cassano’s Pizza in the making

— With Vic Cassano Jr. at the helm, the 90’s were the start of a new, efficient direction of cutting waste and streamlining the business.  It worked.

— Vic Cassano Sr passed away in 2002, at the time his son kept rebuilding the brand and would expand operations at the dough plant.

Sheeted Pizza Crusts, stacked and ready to be packaged

— The amazing strides and improvements in efficiency, allowed more investment in equipment.  A centralized call center was finished in 2003.  Vic Cassano Jr. had turned the corner and was working on bringing back some nostalgia back to Cassano’s like the Pizza King logo, the London Bobby Fish and Chips and more.  In, 2010, Vic Jr. unexpectedly passed away.  To his credit, he had prepared his children Lora, Chip (aka Vic the 3rd), and Chris over the past decades to take on the new leadership role.  They did just that, carrying on the vision of their father and adding even more to the legendary name.

An up close look at the one and only BIG CHEESE PIZZA !

— Today, under the management of the third generation Lora Cassano-Hammons, Vic Cassano III, and Chris Cassano, there are almost 40 pizza shops and over 600 employees.

— Product developments included bringing back “Pizza Packs to go” and a new “Home Edition” Frozen Pizza line found in stores and available to be shipped nationwide.   The Stroop Rd. location has gone back to carry the “London Bobby Fish and Chips” meals again.

London Bobby’s Fish and Chips available at the Stroop Rd. Cassano’s

— About 3 years ago, The Cassano’s Cares Foundation  was set up.  It is the charitable arm of Cassano’s set up in memory of Vic Cassano Jr.  Their purpose is to give back to local charities and organizations.  Memorable events included an evening with Pete Rose and a Corvette giveaway.  There is also an annual golf outing to support the foundation as well.  There is even a Vic Cassano Health Center on Edwin C Moses Blvd.

— In June 2016, almost 63 years to the day after the first pizza was sold, the Ohio Historical Connection declared the Cassano’s Stroop Rd. office a historical site.  Now your Food Adventures on Stroop Rd, can be truly historical !

 

Now, let’s go from modern history to secrets inside the Dough Plant …..

These two flour silos hold 75,000 pounds of flour… EACH !

INSIDE THE DOUGH PLANT:

— SECRET 7:  The dough plant, located at 1700 East Stroop Rd.  produces approximately 50,000 – 70,0000 pounds of dough daily.  Only about 20 percent of that is for Cassano’s restaurants.  The remaining 80 percent is sold to other food establishments.

— SECRET 8:  The plant uses 30,000 pounds of flour each day.  The facility is equipped with 2 huge flour silos that each hold 75,000 pounds of flour.  WOW,  this place would make Willy Wonka proud.

Caroline “Mom” Donisi. Her recipe from Italy was the spark

— SECRET 9:  The plant has a capacity to produce about 8,000 pounds of dough in an hour.  Depending on the size, that can equate to 100-200 dough balls per minute during the morning shift.  In the afternoon shift, the plant switches gears to produce pizza crusts from 6 inches to 18 inches in diameter.  The crusts are shrink wrapped to prevent breakage and boxed and loaded into a freezer or  refrigerated delivery trucks.

The Chopped Steak Sub

— SECRET 10: The dough recipe has been tweaked slightly over the past 20 years.  When making pizzas these days they even “tack” the dough with a docker to control bubbling of the dough.  Remember those bubbles in the 70’s and 80’s on Cassano’s pies ?  You don’t see those anymore.

All this talk about dough has us a bit hungry.. may Food Adventures suggest some “Must Eats” from our decades of devouring Dayton’s original thin crust pizza?  CASSANOS !

Cassano’s Headquarters is named a Historical Site, June 3rd 2016

MUST EATS:

— THE BIG CHEESE “VIC’S WAY”:  Mounds of cheese, Pepperoni, Sausage, Mushrooms, Onions and Red & Green Peppers, Black Olives and more cheese!  This is it.  This is the Cadillac of the Cassano’s menu.  So good, it will make you sleepy afterwards.  A flavorful, filling, and unforgettable pie.  As Vic used to say.. “It’s one heck of a pizza!”

— THE CLUB CASSINI: Ham, Pepperoni, Bacon, Lettuce, Tomato, Provolone Cheese and Italian dressing on a Mediterranean flat bread bun.  This was a great

Packaged Dough, ready for the freezer

surprise and has such a meaty and creamy, delicious flavor.  This is an unknown menu gem.

— PEPPERONI PIZZA WITH EXTRA SAUCE:  The Big Ragu has been using this trick since 1986.  He suggests you always order your Cassano’s pepperoni pizzas with extra sauce. They take their time and spend a little more time on your pizza.

— THE CHOPPED STEAK SUB:  Get your messy groove on with this Steak patty, topped Provolone Cheese, Pizza Sauce,  dripping with Mushroom Gravy, sprinkled with Onions and Banana Peppers.

Dough off the conveyor belt

— THE 30 INCH PARTY PIZZA:  Get it, you only live once.  Perfect for parties – birthday or super bowl.  $100 gets you a deluxe and 80 bucks gets you a one topping pizza pie.   This humongous pizza is a party in a box…. a pretty big box.

We are honored to be able to take a behind the scenes view at the Cassano’s pizza and dough plant.   The factory employees and management are always friendly and

Top it with sauce and you got something going….

accommodating.  Thank you for letting us see the legendary Dayton magic firsthand.  Congratulations to the Cassano family on all of their accomplishments.  They are a great family and we are lucky to consider them friends.  We are excited to see what the future holds for this Dayton original.

Honorable Mention: The Spaghetti Dinner:  Sometimes we just crave the simple pasta and sauce combo.  So pure, so peasant, so good….

Don’t forget to check out our weekly Food Adventure feature articles on MostMetro. com

For daily Food Adventure updates, hit us up on Facebook and LIKE US HERE….

Pizza Kings and the Hit King – Pete Rose

1970’s pic of Mario Andretti with the famous pizza pie in a bag – old school

Now available frozen – cooked 80% for you to finish cooking at home

Frozen Dough ready to go

Chip has given us a few tours of the plant,.

Stroop Rd Headquarters

Part of the Cassanos Call Center

Chicken Parm

Trimmed dough gets recylced

Sheet Pizza Dough

Dough cutters

Sauce it up

Compressing the Dough to crust thickness

Look at those pallets

True dat

Hungry Jax’s kids were Cassano kids for a day !

THE BIG CHEESE – VICS STYLE

Dough balls

Pepperoni pie

Chip, PIzza King and Chris Cassano

Pizza with Pete Rose

London Bobby Fish and Chips Dinner

Did you know Cassanos has hand tossed pizza ?

Our friend Mike explaining the dough process

sealed !

Shrunk wrapped to prevent breakage

All those pizza crusts …..

The Big Cheese is the way to go …

Cassanos ships these all over the USA

Into the freezer

The Pizza King, Lora Cassano and Big Ragu !

Chip talking about the automated processes of the plant

Ravioli app

Dough coming through

Cassanos – always testing the dough

A pepperoni Cassini – Ragu loves them….

Got An Idea For a Great Dayton Icon?

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iconThe Chicago Bean. The New York LOVE sign. Giant lawn birdies in Kansas City. UpDayton and the K12 Gallery for Young People & TEJAS invite artists to submit proposals for a new Dayton icon. This is a 2016 UpDayton Summit winning project. We are seeking creative thinkers to submit designs for an Instagram-worthy public sculpture that will attract locals and visitors alike. UpDayton and K12 will work with the selected artist(s) to assemble a team to construct the winning design(s).

SUBMISSION CRITERIA:

  • Eligibility: Open to both amateur and professional artists who reside in or have strong ties to the Greater Dayton region. Artwork may be created by a solo artist or in collaboration with a team.
  • Design Requirements:
    1. The final structure will be a sculpture spelling out “DAYTON.” Artists should submit original designs for individual letters. Artists may submit up to six designs for consideration.
    2. Designs should embrace Dayton’s culture and innovative spirit.
    3. The completed structure should be self-supporting and free-standing. The structure should not be taller than 10 feet and should be able to be rescaled depending on the structure’s final location. It should be able to withstand extreme weather.
    4. Artists’ designs should aim for a budget of $1,000 per letter.
  • Designs should be submitted in PDF format and may contain original sketches, original images, and other graphics.
  • Artists should also submit a one-paragraph description of the design that includes suggested materials, special requirements (electricity, etc.), and the location envisioned for the final piece.

SELECTION PROCESS: All entries will be judged by a community panel, selected by the New Dayton Icon project team. Entries will be evaluated on creativity, design feasibility, sustainability, and ease of execution. The winning designs will be unveiled at a community reception. Artists/teams will receive a $100 prize for each winning design.
KEY DATES:

  • Submission deadline: September 14, 2016 at 6pm
  • Design Unveiling & Community Reception: TBA (likely mid-October)
  • Art Installation: Spring/Summer 2017

RULES: All submitted designs must be the original work of the entrant and must not include, be based on, or derived from any pre-existing or third party designs, trademarks, or copyrighted images. The selection panel reserves the right to ask for revisions on submitted designs or to not select a winner if no suitable entries are received. An entrant may be asked to translate his/her design to a different letter.

ABOUT UPDAYTON:updayton

UpDayton is a 501(c)(3) nonprofit organization powered by volunteers. We are not membership-based; rather, the organization relies on income from valuable mission-driven programs and the generous support of organizations, businesses and individuals who share our vision for a thriving Dayton region. The Dayton Icon project was one of three projects selected for implementation at the 2016 UpDayton Summit.

Wagyu Beef Now Raised Locally

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Today Keener Farm Butcher Block, located at 2857 Crescent Blvd has announced they will be offering 100% gourmet Grass fed wagyu beef.  It’s the very first wagyu beef they  have raised. The are even running a facebook contest to give away sample steaks.

According to the American Wagyu Association the unique taste and tenderness of highly marbled Wagyu beef makes for an unrivaled eating experience.  That is why Wagyu beef is finding its way into the repertoires of Gourmet cooks and fine restaurants across the US.

Not only is it a gastronomic delight, but it’s healthy for you too. Health experts have discovered the 13902640_1270262819660288_2014337658342448856_nmono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef and, the saturated fat contained in Wagyu is different. Forty percent is in a version called stearic acid, which is regarded as having a minimal impact in raising cholesterol levels. The profile of marbled Wagyu beef is more beneficial and healthier to human health.

Wagyu is also higher in a type of fatty acid called conjugated linoleic acid (CLA).  Wagyu beef contain the highest amount of CLA per gram of any foodstuff – about 30% more than other beef breeds – due to higher linoleic acid levels. Foods that are naturally high in CLA have fewer negative health effects.

 

Downtown Partnership Looking for Tree For Courthouse Square Festivities

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hqdefaultThe Search is on for Perfect Tree to Adorn Courthouse Square During Annual Dayton Holiday Festival 

The Dayton Holiday Festival committee is searching for a tree that will be the centerpiece of Courthouse Square this holiday season. The selected tree will be decorated with more than 50,000 lights and be unveiled at the Grande Illumination ceremony on Friday, Nov. 25.

Guidelines are:
The ideal tree is approximately 45 to 60 feet tall and 25 feet wide.
Colorado green spruce or blue spruce trees are preferred, but other types of evergreens will be considered if they are grand and stately.
The tree must be located on nominee’s property in the front or side yard.

Miami Valley residents who believe they have the perfect tree can nominate it by calling Colleen Turner at the Downtown Dayton Partnership at (937) 224-1518, ext. 221, or email [email protected]. The winning tree will be selected by a search crew at the end of October. PSC Crane and Rigging will transport the tree to Courthouse Square at no expense to the owners, who will have the opportunity to be part of the official tree-lighting ceremony.

The 2016 Dayton Holiday Festival and Grande Illumination ceremony are scheduled to take place Friday, Nov. 25, the day after Thanksgiving. Maps, program information, sponsors, schedule of events and other details about the event are forthcoming. For more information about Dayton Holiday Festival activities, call (937) 224-1518 or visit www.downtowndayton.org.

Mystery Monday – August 8, 2016

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Welcome to Week 28 of Mystery Mondays. The answer to Week 27’s Mystery Photo is: Downtown Dayton via the historic Delco Building, located at 329 East First Street. I took this photo on July 18, 2016.

DMM Mystery Monday-27

The Delco Building (aka Delco Plant 1, Beaver Power Building No. 2) was designed by Dayton based architectural firm Schenck & Williams and built in 1912 for the Dayton Engineering Laboratories Company (DELCO). DELCO was founded in 1909 by Colonel Edward A. Deeds and Charles F. Kettering. This building was the company’s first permanent manufacturing location and headquarters during its most crucial years.

Kettering’s office was located on the sixth floor in the northeast corner of the building.

Developers Crawford Hoying (Columbus) and Woodard Development (Dayton) are currently renovating the property with construction by Brackett Builders, Inc to become the Delco Lofts, part of the new Water Street District. The majority of the building will be converted into 134 residential units (loft style apartments) with 5,000 square feet of commercial space on the ground floor including Lock 27 Brewing Company‘s second brewery and gastropub.

We congratulate our randomly drawn winner Janinie of Huber Heights! Rapid Fired Pizza certificates are coming your way!

We challenge you to tell us where in the Dayton area this photo was taken by filling out the form below.  We’ll do a random drawing from all those with a correct answer and the winner will get 2 pizzas from Rapid Fired Pizza.

Enter here:

http://goo.gl/forms/dyU55fzc48

We’ll post the winner next Monday with details about the photo as well as a new photo to challenge your knowledge of the Dayton area.

Thanks for playing and good luck!

Here’s our Mystery Photo for Week 28:

DMM Mystery Monday-28

Photo by Tom Gilliam of DaytonGram & Tom Gilliam Photography.

The Taste Of The Greene Takes Place Thursday

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tasteThis Thursday night, Aug 11th from 5:30- 8:30pm  The Greene Town Square will turn into a grand tasting room.  Guests will be able to sample each of the participants offerings for $15 per person if bought in advance, or $20 the day of event.

Live Music  with Mark Cantwil and the Punch-Drunk Heroes.   Expect a high energy show with powerful vocals, thick harmonies and flawless guitar and harmonica leads.

Participating Restaurants include:


Guests will also have the option of purchasing beer for an additional fee.  All proceeds will benefit Big Brothers Big Sisters.

Nominate A Women of Influence

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WOICollage

2015 Women of Influence

YWCA Dayton has announced that nominations are open for its 2017 Women of Influence (WOI) Awards. This year marks the 20th anniversary of the award; honorees will be recognized during an awards luncheon March 9, 2017. With an average attendance of 800, it is the single largest daytime nonprofit event in Dayton.

Since 1998, the YWCA Dayton WOI Awards have recognized and honored the most influential women in the Dayton area, women who have made a difference in our community through their dedication to the YWCA mission of empowering women, eliminating racism and promoting peace, justice, freedom and dignity for all. Past honorees have included such influencers as Mayor Rhine McLin and Virginia Kettering and the Junior League of Dayton and Standard Register.

Nominations can be submitted by and for an individual or an organization; self-nominations are also accepted. Honorees are selected by YWCA leadership and the volunteer WOI Committee, led this year by Chair Anita Moore, owner of A. Moore Consulting LLC, and Co-chair Jenny Michael, vice president of marketing and corporate communications at CareSource.

Honoree criteria:

  •   Demonstrates a commitment to the YWCA’s mission of eliminating racism and empowering women
  •   Provides leadership in her profession and community
  •   Gives back to the community through her time, talent and/or resourcesThose currently serving on the YWCA Dayton Board of Directors and/or currently employed by YWCA Dayton (including contract work) are not eligible for nomination
WOI Collage

2015 Women of Influence

Says Cathy Ponitz, chair of the WOI Nominations Committee, “Our honorees have made lasting impressions. They have drive, innovation, responsiveness and, oftentimes, pure grit. The world is better because they were here. They are passionate about many things: families in poverty, the arts, compassion for animals, children in need, global economics, health care, literacy, politics, food insecurity, women in corporate leadership, and, yes, even world peace. We are proud to be celebrating 20 years of women influencing positive change in our community.”

Nominations for the 2017 Women of Influence Awards are due Sept. 16, 2016, and can be submitted online.  For more information, contact [email protected].

 

 

 

 

Firehouse Subs H2O For Heroes Day Offers Free Subs

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coiioeaviaaje1x-1Firehouse Subs is holding its fifth annual H2O for Heroes bottled water collection drive today.   a way for Daytonians to give back to their community and get a sub on the house.

Each guest will receive one medium-size sub when they donate an unopened 24-pack of bottled water.  The donated water will be distributed to local fire departments, first responder agencies and community centers, aiding children, the elderly and those in need of water during the scorching summer months when dehydration and other heat-related illnesses are most threatening.

“First responder support is an integral part of our brand heritage and mission statement, and it is an effort we consistently work to maintain and build up,” said Don Fox, Chief Executive Officer, Firehouse of America, LLC. “I’m proud that for the first time in our brand’s history this program is now a national initiative for all communities to participate in.”

The drive is taking place all across the nation.  Here are the Dayton area stores:

University of Dayton
6 Oakwood Ave. Suite A
Dayton, OH 45409
10:30am – 10:00pm

Kettering
4301 Far Hills Ave.
Kettering, OH 45429
10:30am – 9:00pm

North Heights Plaza
8436 Old Troy Pike
Dayton, OH 45424
10:30am – 10:00pm

https://www.youtube.com/watch?v=XXQHdNiDeFk

 

Free Fun For Your Weekend!

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weekend-fun-clipart-1Another Dayton weekend chocked full of fun!

Our DMM calendar makes it easy for you to sort by day and category so you’ll easily find things to do.  Looking for a Festival, a Fundraiser, a Film?  We’ve got all that for you!  Have an event you’d like on our calendar?  Submit it for free!

The DaytonMostMetro  calendar has thousands of events listed and we did a quick sort of FREE events to bring you this list of highlights for this weekend:

 

Friday August 05, 2016
The Square Is Where... Music Mondays with DJ Jay

The Square Is Where… Over the Edge and DJ Jay

Courthouse Square
Friday August 05, 2016 11:30 AM – 01:00 PM
Beavercreek Friday Night Cruise-In

Beavercreek Friday Night Cruise-In

Lofino’s Marketplace
Friday August 05, 2016 05:00 PM – 08:00 PM
DP&L Summer in the City: Downtown Adventure Night DP&L Summer in the City: Downtown Adventure Night

Downtown Dayton
Friday August 05, 2016 05:00 PM – 09:00 PM
Free Concert: Cory Williams

Free Concert: Cory Williams

The Greene
Friday August 05, 2016 06:00 PM – 10:00 PM
Play2Day Movie Under the Stars

Play2Day Movie Under the Stars – Cinderella

Delco Park
Friday August 05, 2016 06:00 PM – 10:40 PM
Courteous Mass Courteous Mass

Fifth Third Field
Friday August 5, 2016 06:30 PM
Saturday August 06, 2016
Lebanon Blues Festival Lebanon Blues Festival

Downtown Lebanon
Saturday August 06, 2016 07:00 AM – 08:00 AM
32nd British Car Day 32nd British Car Day

Eastwood MetroPark
Saturday August 06, 2016 09:00 AM – 04:00 PM
6th Annual Tour de Dayton 6th Annual Tour de Dayton

Esther Price Candies
Saturday August 06, 2016 09:00 AM – 03:00 PM
Annual Vintage Truck Magazine Truck Show

Annual Vintage Truck Magazine Truck Show

Young’s Jersey Dairy
Saturday August 06, 2016 09:00 AM – 04:00 PM
The Sunflower Festival The Sunflower Festival

Stanley Jones Park
Saturday August 06, 2016 09:00 AM – 07:00 PM
Fitness in the Park: Yoga Fitness in the Park: Yoga

RiverScape MetroPark
Saturday August 06, 2016 10:00 AM – 11:00 AM
Historic Backstage Tour Historic Backstage Tour

Victoria Theatre
Saturday August 06, 2016 10:00 AM
The Baby Boomer Festival The Baby Boomer Festival

St. Leonard Franciscan Living
Saturday August 06, 2016 11:00 AM – 11:00 PM
Fairborn Jazz Festival Fairborn Jazz Festival

Central park
Saturday August 06, 2016 12:00 PM – 07:30 PM
The Basics of Point & Shoot The Basics of Point & Shoot

Centerville Library
Saturday August 06, 2016 01:30 PM – 03:30 PM
We Care Arts Presents Arts and Drafts

We Care Arts Presents Arts and Drafts

We Care Arts
Saturday August 06, 2016 04:00 PM – 10:00 PM
Portraits of Hope

Portraits of Hope

Faith Christian Fellowship
Saturday August 06, 2016 11:00 PM – 02:00 PM
Sunday August 07, 2016
Free Concert: Phil Dirt & The Dozers Free Concert: Phil Dirt & The Dozers

Stubbs Ampitheater
Sunday August 07, 2016 07:00 PM

Suicide Squad D.O.A. or destined for greatness?

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“In the 90s, hip-hop had the Hit Squad, the Flipmode Squad, then the Def Squad … What should we call our group when we drop our mixtape?!” L to R: Diablo (Jay Hernandez), Boomerang (Jai Courtney), Killer Croc (Adewale Akinnuoye-Agbaje), Harley Quinn (Margot Robbie), Deadshot (Will Smith), Rick Flag (Joel Kinnaman) and Katana (Karen Fukuhara) in Warner Bros. Pictures’ comic book-based action-adventure SUICIDE SQUAD. Credit: Clay Enos © & ™ 2016 Warner Bros. Pictures and Ratpac-Dune Entertainment LLC. All rights reserved.

 

WATCH THE TRAILER(S) HERE:

 

KEY CAST MEMBERS: Viola Davis, Margot Robbie, Will Smith, Jared Leto, Adewale Akinnuoye-Agbaje, Cara Delevingne, Shailyn Pierre-Dixon, Ike Barinholtz, Jai Courtney, Jay Hernandez, Joel Kinnaman, Karen Fukuhara, Scott Eastwood, Jim Parrack and Adam Beach

WRITER(S): David Ayer (Screenplay); John Ostrander (Comic book on which the film is based)DIRECTOR(S): David Ayer

WEB SITE: http://www.suicidesquad.com/HERE’S THE STORY: Following up on the events of Batman Vs. Superman: Dawn of Justice, Suicide Squad finds Amanda Waller (Viola Davis) looking for a way to deal with the new “metahumans” that have been discovered on earth. For while Superman was on the humans’ side of doing the proverbial right thing, the next one, Waller warns, might not be. And to protect the United States against such a terrorist threat, she advises it might be wise for the government to allow her to enact her top secret project idea: Task Force X, a group of the worst of the worst criminals/metahumans/flat out lunatics already in prison that can take on the worst missions … And be thrown under the bus if something goes wrong.


This “Suicide Squad” includes Floyd Lawton a.k.a. Deadshot (Will Smith), an assassin-for-hire who’s weakness is his love for his 11 year-old daughter (Shailyn Pierre-Dixon). There’s Harley Quinn (Margot Robbie), formerly known as psychologist Harleen Quinzell before falling in love with one of her patients at Arkham Asylum. Next up is Chato Santana a.k.a. El Diablo (Jay Hernandez), a literal human barbecue of former gangbanger given his inherent ability to cause damage with fire and Digger Harknesss a.k.a. Captain Boomerang (Jai Courtney), an Australian bank robber/assassin who never met a safe he didn’t want to steal.


Rounding out this merry mess are Waylon Jones, the “Killer Croc” who has the worst skin condition ever since no amount of ProActiv is going to reduce his reptilian features or cannibalistic nature and Dr. June Moore (Clara Delevingne). An archeologist in her past life, Moore’s body has since been inhabited by the Enchantress since she went and played Lara Croft in a cave tomb she shouldn’t have tried to raid. With Waller controlling the Enchantress’ heart, Commander Rick Flag (Joel Kinnaman) – the soldier assigned by Waller to lead the Task Force X team – has no choice but to look out for More’s heart since he is and has been in love with her for a long time. At least Flag has Katana (Karen Fukuhara) to watch his back with her mystical sword. What makes it mystical, you ask? Nothing other than the fact it traps the souls of everyone it kills, like that of her husband when he was killed with it by the man Katana obviously took revenge upon. 


Offering each member of Task Force X time-off from their lengthy prison sentences if they agree to report for duty – and certain death if they disobey Flag or Waller at any time – it should go without saying many of our anti-heroes are reluctant to sign up. But once a major threat reveals itself, Task Force X is pressed into battle.


Whether or not they are prepared for the enigmatic lunatic known as the Joker (Jared Leto) – a.k.a. Harley Quinn’s “pudd’n” – when he comes to spring her, however, remains to be seen …

WHO WILL LIKE THIS FILM THE MOST? D.C. Comics fans who loved the film’s first trailer; Harley Quinn/Margot Robbie fans; Will Smith fans longing for him to do some lighter fare; those looking for strong female characters in a traditionally male dominated genre; anyone who found Batman Vs. Superman: Dawn of Justice overly hated unnecessarily; pop music fans

WHO WON’T (OR SHOULDN’T) LIKE THIS MOVIE? Die-hard Marvel fans who flat out dislike D.C. and some of its properties that are too similar to Marvel ones; Heath Ledger fans who cannot accept anyone else playing the role of the Joker; Suicide Squad comic fans who will crave more from Katana; people who never used to like Will Smith during the early days of his movie career; people who find Viola Davis’ character to be too over-the-top in terms of her exhibiting authority; people who have issues whatever they may be with Robbie’s and Cara Delevingne’s character’s costumes, sexual natures and/or acting;

SO, IS IT GOOD, BAD OR ABSOLUTELY AWFUL? Given the overall response to its predecessor Batman Vs. Superman and that wave of less-than-stellar reviews from other outlets that don’t matter as nearly as much as this one, one might think Suicide Squad might be an aptly and unfortunately named prediction of your viewing experience at the theater. Fortunately, I can tell you that is the furthest thing from the truth. 


Suicide Squad, which features the star-making turn from Robbie her supporters have long been waiting for in addition strong performers from Davis and Smith – is the most fun you’ll have at the movies this summer.


Writer/director David Ayer (whose last film was the forgotten 2014 Brad Pitt war-epic Fury) and his cast have seemingly done the impossible with Squad, creating a story that fits the conventional comic book canons while being accessible and enjoyable enough you don’t have to be this guy to enjoy it. And if you are that guy, you won’t hate it, either, thanks to a mix of humor, intense action, precisely inserted serious character backstories and music that all comes together for one fantastic fireball of an anti-hero story. 


Robbie steals nearly every scene she’s in, delivering the definitive live-action Harley Quinn performance much like Heath Ledger did for the Joker in The Dark Knight. Knowing how to channel the parts of Quinn that are equally sexy, funny, lunatic and violent, Robbie is dynamite in making sure her character’s lovesick school girl goes beyond just a playful smile and adoring affection of the Joker. From her laughs and quirks to outbursts and combat skills, Robbie’s performance is a memorable one that will be remembered long after the final credits. While many people will come in wondering about Leto – who does a fine job with his cyberpunk Sid Vicious-style turn as the Joker (he’s not trying to be Ledger, thankfully, as much as he is just being his own insane version of the character) – they’ll leave thinking about how well he works with Robbie instead.  


Likewise, Smith gives a great performance as the assassin-for-hire Deadshot, mixing in his Independence Day-style humor and quips while splicing in the dramatic tone and physical presence found in his more serious work such as Ali and Concussion. Smith plays off Kinnaman’s overwhelmed Flag and Davis’ strong-jawed Waller well, providing a great agitator (both verbally and in terms of skill level) to both while keeping the story moving along. Smith’s interactions with Pierre-Dixon – who delivers a strong performance in her own right – are priceless, proving once again just how well he works with kids … Save for that After Earth movie.


The actor who gives their character the deepest emotional connection to the audience, however, comes from Jay Hernandez. Hernandez gives El Diablo – who could easily be a one-note, forgettable character in the story – a significant sense of a fully-rounded character as the only member of the team who hates their abilities because of all the personal pain he has caused. Hernandez’s commitment to making you feel his character’s grief and personal turmoil only makes his overall increasing role in the story that much greater, leading to a perfectly-paced payoff that comes together in a blaze of glory (pun intended). While some fans will no doubt clamor for more from Fukuhara and Courtney’s characters, Hernandez more than capably illustrates why it’s not necessarily to give everything away at once and how great it can be once a side character finally gets their moment.   


Then again, this all falls back upon the strong script and environment delivered by Ayer, who makes sure every moment of Squad means something to the overall package. From clever and well-placed music selection that become as much as part of the environment as the characters their selves to special effects that actually are, Ayer may have many fans longing for him to do every D.C. Comics movie for the foreseeable future. Make no mistake: This film isn’t exactly kids stuff despite its PG-13 rating as there are plenty of bullets, knife/sword fights, kicks, punches and foul language to make even Tony Stark blush. However, if you are looking for a film that truly embraces its lunacy and invites you to do the same, Suicide Squad will be a Blu-Ray worthy addition to your movie collection once you’re done enjoying it on the big screen.


While Marvel remains the king on top of the comic book movie mountain, Suicide Squad gives hope to long-suffering D.C. Comics’ fans their favorite superheroes and villains may finally get the justice (ok, that time the pun wasn’t intended) they deserve. 
 
OVERALL RATING (OUT OF FOUR POSSIBLE BUCKETS OF POPCORN):

 

Take Me Out To The Ball Park For Beer Tasting

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Team_store_website_logo_500For the ninth year, Heidelberg Distributing takes over Fifth Third Field for a celebration of beer.  Guests will have the chance to visit 28 tables and select up to twenty 4oz samples to taste, as well as play corn hole, frisbee golf on the field.  There are thirteen gluten free beers and fifteen featured Ohio beers and plenty of  beers you’ve probably never tasted, as well as some classics.

When you buy a ticket to the Great American Beer Tasting ($30 in advance, $40 day of)  you’ll get a $10  Uber credit with every ticket purchased! Use promo code “GABT2016” for a $10 credit to and from the ballpark thanks to Heidelberg Distributing and Budweiser’s “Make a Plan to Make it Home” initiative!   Your ticket also includes a custom pint glass, and a raffle ticket for Budweiser and Dragons merchandise.  This event runs from 2-6pm, Sat, Aug 6th.

There are also some special time released tastings that will be available in the left and right field corners. Each corner will have the exact same special samplings- but product is first-come, first served wile supplies last.

2:15pm – Goose Island Gillian: A wild ale aged in wine barrels with strawberries, honey and white pepper, slightly tart and pleasantly sweet with an effervescent body. Made with fresh ingredients sourced locally from family farms in the Chicago area.

3:00pm – Rogue Sriracha: Made from Huy Fong original hot chili sauce and sun ripened Rogue Farms ingredients.11809815_1674645902769026_1060651555_n

3:40pm – Breckenridge Tequila Barrel Aged Ophelia: This barrel-aged specialty single starts with our spring seasonal, Ophelia. Ophelia is a delightfully balanced hoppy wheat ale featuring Mosaic and Palisade hops that lend aromas of mango, papaya and guava. We let Ophelia rest in fresh tequila barrels for 11 weeks to create something entirely new. The barrels bring out the subtle sweetness of the malts. A peppery flavor and crisp mouthfeel remain, followed by mellow tequila flavor.

4:20pm – Brooklyn Descreet: A base sour beer featuring barley malt, wheat and spelt. Aged in Woodford Reserve bourbon barrels, each containing 15 pounds of fresh raspberries. Finally, the beer was bottle conditioned with Brettanomyces lambicus and Champagne yeasts.

5:00pm – Lindeman’s Framboise: Magnificent aroma, delicate palate of raspberries with undertones of fruity acidity. Elegant, sparkling clean natural taste.

Here’s the tasting list, so you can plan out your stops for the day:

TABLE 1
Leffe Blonde: Rich, golden abbey ale with spicy aromas of clove and vanilla; sweet and silky

Leffe Brune: Dark, Belgian Brown Abbey Ale, roasted aroma with hints of coffee and toffee-chocolaty sweetness, soft, with a dry finish.

Boddingtons Pub Ale: Dark golden-colored ale with aromas of fruits & bananas.

Kirin Ichiban: Beautiful golden color with notes of European aroma hops.

TABLE 2
Alaskan Amber: Richly malty and smooth on the palate, with just enough hop backing to provide the perfect balance. Notes of both caramel and a light fruitiness.

Alaskan Icy Bay IPA: Made from glacier-fed water and a blend of Cascade, Bravo, Calypso, Summit and Apollo hops and premium two-row pale and specialty malts.

Alaskan Kicker Session IPA: A light caramel or toffee malt background and light-medium mouth feel makes this session ale a fuller-bodied and satisfying brew.TrVOiJA

DuClaw Sweet Baby Jesus: Its lightly sweet, malty flavor is accented by strong notes of chocolate, coffee and peanut butter, and balanced by a subtle hop character and moderate 6.2% ABV. Finishes smooth, dry and roasty.

DuClaw Dirty Freak: Medium bodied, 5.8% ABV brown ale is a feast for the senses from its dominant blend of warm, roasted malt, coconut, caramel, and chocolate flavors barely restrained by a gentle hop bite, to its tantalizingly satisfying finish.

DuClaw Funk: Sets the rhythm with a soulful fusion of American wheat and hops, before unleashing a stunning encore with big notes of blueberry and Meyer lemon.

TABLE 3 {DRAUGHT}
Hoegaarden: Wheat beer with hazy color; slightly sweet with coriander and orange; slightly citrus.

Breckenridge Agave Wheat: This true American-style unfiltered wheat has something a little special – the nectar of the great Salmiana Agave. Agave compliments the refreshingly light quality of the wheat and adds a subtle note of flavor that expands this beer’s uplifting taste profile. It’s familiar, yet creative.

Uinta Ready Set Gose: Inspired by 16th century brewers in Goslar, Germany, this fully organic, salted wheat beer is snappy and tart with a remarkably refreshing finish.

TABLE 4
Blue Point Toasted Lager: Named for the “toasted” characters of the original, direct-fire brick kettle. The World Beer Cup Gold Medal winning flagship brew is made with six different malts. Toasted Lager’s balanced flavor of malt and hops makes for easy drinking and the special proprietary lager yeast produces and exceptional, long-lasting smooth finish.

beer_426391Blue Point Hoptical Illusion: American-style IPA. A collection of rare hops, hand-selected by the brewers, is added five different ways. Adding it five ways allows the “Essence of the Hop” to really shine through and give this beer its signature resiny, citrus-burst punch.

Breckenridge 471 IPA Barrel Series: Eureka!: We rest 471 Double IPA in whiskey barrels for two months. Then, it goes back into tanks for a healthy dry hop treatment. Oaky, whiskey maturity from barrel-aging combined with the fresh aroma and flavor of hops.

Breckenridge Imperial White IPA: offers flavors of honey, clove and banana from its Belgian yeast. Lemongrass adds a soft overlay reminiscent of tea. Citra and Amarillo hops impart pleasant hop flavor with aromas of tropical fruit and pine.

TABLE 5
Breckenridge Breck Lager: a delightfully crisp standard American lager. Clean and bright with the color of sunflowers, it greets you with a soft, malty, sweet aroma that’s grounded by hints of grains and earth.

Breckenridge Avalanche Ale: We blend pale and caramel malts – and just a kiss of bittering hops – to create a refreshing-but-flavorful, anytime beer. Aromas of pale grains, a semi-sweet middle and a clean-as-Colorado-snow finish make this their best-selling beer.

Breckenridge Breck IPA: A painstaking and elaborate hop treatment was used to deliver an IPA with a distinctively prominent floral and fruit aroma. The perfect malt bill delivers a satisfying and soft mouthfeel that complements hop aroma and bitterness. A rare malt variety is the secret ingredient.

Mango Mosaic LogoBreckenridge Vanilla Porter: An ale that has all the chocolate and roasted nut flavor of a classic porter, with an enigmatic surprise thrown in for good measure. A vanilla kiss in a rich, dark sea.

Breckenridge Mango Mosaic: Mosaic hops naturally give off aromas of guava and mango, lending a unique sweetness to the hop character of this pale ale. To build upon the tropical attributes of the hops, we’ve added a healthy dose of mango.

TABLE 6 {GLUTEN FREE}
Angry Orchard Old Fashioned: Made with a blend of American apples like Gala and Fuji. It is then aged on oak with dried tart cherries, California grown navel orange peel, and charred bourbon barrel staves.

Angry Orchard Knotty Pear: Made with juice from a blend of culinary pears, including Bartlett, Doyenne de Comice, Bosc and D’Anjou, along with apples grown in the US.

Omission Lager: a refreshing and crisp beer, brewed in the traditional lager style. The aromatic hop profile offers a unique, easy-drinking beer for those looking for a lighter and approachable beer style.

Omission Pale Ale: bold and hoppy, this is a hop-forward American Pale Ale, brewed to showcase the cascade hop profile. Amber in color, floral aroma, complimented by a caramel malt body.

Omission IPA: Bright, hop forward Northern Style IPA. The heavy-handed use of Summit and Cascade hops give it notable pine, citrus and grapefruit aromas and flavors. The bitterness is what you would expect of a NW IPA but the beer is balanced and smooth due to the perfect level of malt sweetness. The finish is crisp, clean and refreshing. It’s a true IPA lovers IPA.

Blake’s El Chavo: Sweet, heated blend of habanero pepper, mango and famous Blake’s apples.

Blake’s Flannel Mouth: Made with a wide array of late season table and dessert apples. This succulent combination gives it a sweet flavor that finishes incredibly smoothly.

TABLE 7 {GLUTEN FREE}
White Claw Black Cherry: Hard Seltzer with a clean base and natural Black Cherry flavor.

White Claw Ruby Grapefruit: Hard Seltzer with a clean base and natural Ruby Red Grapefruit flavor.

White Claw Lime: Hard Seltzer with a clean base and a hint of natural lime flavor.

image001-3-1Truly Spiked & Sparkling Pomegranate: Clean, crisp and refreshing with a hint of Pomegranate sweetness complimented by a slight tart flavor.

Truly Spiked & Sparkling Colima: Made from Colima limes from Colima Mexico. Slightly tart with a crisp but subtle sweetness.

Truly Spiked & Sparkling Grapefruit & Pomelo: Grapefruit and Pomelo tempt your taste buds with slightly tart and tangy notes and an undercurrent of sweetness.

TABLE 8
Deschutes Fresh Squeezed: This mouthwateringly delicious IPA gets its flavor from a heavy helping of citra and mosaic hops. Don’t worry, no fruit was harmed in the making of this beer.

Sierra Nevada Otra Vez: Tangy twist on the nearly extinct Gose style. Combines the zip of prickly pear cactus with a hint of grapefruit for a bright and refreshing finish.

Sierra Nevada Oktoberfest: Collaboration with Germany’s Mahrs Brau brewery. This authentic version of the festival beer is deep golden in color with a rich malt complexity, but with a noticeable spicy hop character from the use of the nearly forgotten Record hop varietal.

Sierra Nevada Hoptimum: A 100 IBU, whole cone hurricane of flavor, aggressively hopped, dry-hopped, and torpedoed with our exclusive new hop varieties for ultra-intense flavors and aromas.

TABLE 9
Samuel Adams Nitro IPA: Bold Hop bitterness and surprisingly smooth. A cap of nitro creamy mouthfeel reveals a brawny hop intensity and character beneath it with notes of resinous pine and citrus for a flavorful, lingering finish.

Samuel Adams Nitro White Ale: The frothy white head of this distinctive nitro brew softly cascades into bright gold. Smooth velvety taste with a light wheat character and hints of orange while an undercurrent of peppery spice adds a bright finish.

Samuel Adams Rebel Grapefruit: Brewed with real grapefruit for an added punch of citrusy goodness that amplifies the tropical fruit and citrus notes from the hops.going-steady-IPA

Atwater Going Steady: This citrusy session’s got enough Cascade hop and grapefruit flavor to go around, with just enough of the good stuff to make whatever it is you like doing a little bit better.

Anderson Valley Fall Hornin: Has inviting aromas of caramelized malt and baking bread with highlights of cinnamon, nutmeg, pumpkin and seasonal spices. Pleasantly creamy mouthfeel and silky body embrace the sweet caramel flavors and tang of spices, with just a hint of hops, that ends in a smooth, round finish.

TABLE 10
Shock Top Belgian White: Unfiltered Belgian Style wheat ale, naturally cloudy, with a light golden hue and a slight taste of orange.

Shock Top Lemon Shandy: Belgian-style wheat beer brewed with spices and with natural lemon flavor added.

Shock Top Honeycrisp Apple Wheat: a unique, small-batch hybrid of unfiltered Belgian wheat beer brewed with sweet cider to produce a brew that is crisp, refreshing and flavorful.

Yuengling Original Black & Tan: combines Dark Brewed Porter and Premium Beer to create a brew that is rich and dark in color, with a well-balanced flavor that finishes smooth and satisfying. It has a faint sweetness with hints of caramel and coffee from the dark roasted malts.

Yuengling Dark Brewed Porter: generous portions of caramel and dark roasted malts deliver a rich full-bodied flavor and a creamy taste with slight tones of chocolate evident in every sip.

Yuengling Oktoberfest: Copper in color this medium bodied beer is the perfect blend of roasted malts with just the right amount of hops to capture a true representation of the style.

TABLE 11
Moosehead Radler: A refreshing blend of beer infused with a hit of natural fruit flavors.

Victory Radler: Spin on a German classic, connecting lemon freshness with the infinite smoothness of a crisp lager.

Victory Berliner: Pale in color with a noticeable haze, this Berliner Weisse pours with fluffy white foam. Malt aromas combine with woody, spicy, and vanilla notes. Tart and sour flavors balance will with a floral, mildly sweet finish.

Victory Summer Love: German hops and pale malt blend beautifully to create this refreshing taste of summer.

TABLE 12
21st Amendment Watermelon Wheat: This American Wheat beer is brewed with real watermelon, for a flavor that’s surprisingly crisp, dry and refreshing.21st-amendment

21st Amendment Monk’s Blood: Belgian Strong Dark Ale brewed with imported malts, cinnamon and vanilla and aged on dried black mission figs with oak spirals.

Highland Pilsner: A finely nuanced pilsner featuring German Hallertau Blanc hops and three other Hallertau regional varietals. Saphir, Perle, and Hersbrucker hops add notes of stone fruit, pepper and lush grass to the German pilsner malt body. Cold fermented with lager yeast for a crisp, dry finish.

Schlafly Pumpkin: Blends the spices of the harvest with full-bodied sweetness for a beer that tastes like pumpkin pie. Pounds of pumpkin form a malty foundation that supports the fall flavors of cinnamon, nutmeg and clove.

TABLE 13
Goose Island IPA: Highly hopped. A hop lovers dream as this classic ale adds a fruity aroma set off by a dry malt.

Goose Island Four Star Pils: crisp hop aroma. Clean and refreshing finish. This golden-hued pilsner has a light, fresh body and clean finish. Bright, refreshing carbonation mingles with German and American hops to give this pilsner a unique Goose Island spin.

Goose Island Green Line: This honey-colored American Pale Ale has a crisp hop aroma, citrus flavor, and notes of biscuit and lightly toasted malt.

Goose Island 312 Urban Wheat: Spicy aroma of cascade hops followed by crispy fruity ale flavor.

Goose Island Oktoberfest: Brewed in the traditional Märzen style this Oktoberfest pours a brilliant copper over rose color with a bone white head. Notes of toffee and burnt sugar in the aroma and flavors of sweet dried apricots are delivered in a dry malty body with the mild earthy bitterness that is the hallmark of Hallertau hops.

TABLE 14
Goose Island Halia: This Belgian-Style Farmhouse Ale is aged in wine barrels with whole white peaches, resulting in bright effervescent fruit notes with a soft, hazy body that finishes slightly tart and sweet with the pleasant character of ripe, juicy peaches. Halia means “remembrance of a loved one” in Hawaiian. It was brewed in loving memory of a dear friend of a Goose Island brewer.

Goose Island Matilda: Made with a rare yeast that suggests a fruity spicy flavor.

Goose Island Sofie: A subtle, spicy white pepper note, a hint of citrus from the orange peel and a creamy vanilla finish make Sofie an intriguing choice for champagne drinkers and beer drinkers who are fond of Belgian saisons.

Goose Island C.A.L.M. Radler: Cucumber And Lime Mint radler starts out as a balanced wheat ale with a light and crisp flavor and a creamy smooth body that is then blended with a sparkling cucumber, mint, and lime soda to create a perfectly refreshing summer radler.

TABLE 15
Traveler IPA: Marries the refreshment of the American Craft Shandy with the bold hop flavor and aroma of an American IPA. Made with citrusy hops and real grapefruit.

Curious Traveler: Modern take on a classic European Shandy. Started with an American craft wheat ale, which delivers a crisp, light body. Added fresh lemon and just a touch of lime to bring out a bright, juicy citrus aroma and flavor.westmalle dubbel

Sam Smith Oatmeal: Deep chocolate color with a slightly bittersweet taste and silky texture.

Westmalle Dubbel: Amber-brown color, deeply malty, with a dry finish that hints of tropical fruit. Bottle-conditioned and vegan.

Shiner Ruby Redbird: This crisp, refreshing beer is made with Texas Ruby Red grapefruit. Tartness from the grapefruit juice and a delightful kick from the ginger combine for perfect taste.

TABLE 16
Widmer Upheaval IPA: With more than two pounds of hops per barrel, upheaval IPA unleashes a huge hop flavor and aroma with serious bitterness and balanced finish. Brewed with wheat, the result is a hazy, bold IPA that’s unfiltered. Unexpected. Unapologetic. Uncompromised.

Widmer Hefe: American hefeweizen; light citrus aroma with mild bread and biscuit notes; notable yeast character.

Widmer Hefe Shandy: The original American Hefeweizen gets a bold, new citrusy aroma and flavor from lemon drop hops and natural lemonade flavor.

Widmer Barrel Aged Brrrbon 2012: Seasonal ale aged in Kentucky bourbon barrels. Combines a rich malty sweetness with complex oak, vanilla, and caramel characters that continue to develop as the beer ages.

TABLE 17 {DRAUGHT}
Rivertown Blueberry: Juicy, crisp, clean and invigorating, this American fruit beer pours a brilliant golden hue as bright as the summer sun. With a sweet, malt-tinged, fruity aroma, this beer strikes a refreshing balance between its American two row malt base and vivid blueberry flavor.

Rhinegeist Truth: Intensely hopped, dry IPA with Centennial, Citra, Amarillo and Simcoe hops. We hop this at a rate of 3lbs/bbl to rev up peach, mango and passion fruit notes.

Anderson Valley Watermelon Gose: Boasts a thirst-quenching tartness that is perfectly balanced by subtle watermelon flavors and aromas. Gentle additions of sea salt create a refreshing harmony between the acidity and fruity sweetness leading to a clean, dry finish.

TABLE 18
Kona Longboard Island Lager: a smooth refreshing lager fermented and aged for weeks at cold temperatures to yield its exceptionally smooth flavor. A delicate, slightly spicy hop aroma complements the malty body of this beer.

Kona Castaway: A copper-colored India Pale Ale; bold, citrusy hops with a touch of tropical mango and passion fruit, balanced by the rich caramel malts.phoca_thumb_l_kona_lemongrass_luau2

Kona Lemongrass Luau: a crisp, refreshing blonde ale brewed with a touch of wheat malt, ginger, and fresh lemongrass.

RedHook ESB: This rich copper colored ale is styled by a complex of balanced hops and the sweetness of caramel malting.

RedHook LongHammer IPA: We take the traditional IPA brewing process one step further by dry hopping and adding hops at the end of the brewing process.

RedHook KCCO Gold: A clean and crisp lager with notes of honey and biscuit. The grain bill adds a beautiful gold hue and full flavor. The gold lager proves pilsner style lagers can be full-flavored. Keep Calm and Chive On!

TABLE 19
Rogue 6 Hop: Brewed with 6 different hop varieties to create the big, beautiful bite. Hops include Rogue Farms Liberty, Revolution, Independent, Freedom, Rebel and Alluvial Hops.

Rogue 8 Hop: Brewed with 8 different hop varieties including Rogue Farms Liberty, Newport, Revolution, Independent, Freedom, Rebel, Yaquina and Alluvial Hops.

Rogue Honey Kolsch: 119 Colonies of bees are carefully kept and fed and the honey is uncapped, extracted, filtered and finally infused into this refreshing Honey Kolsch.

Rogue Beard Beer: Brewed with a yeast created from Brewmaster John Maier’s beard.

Rogue Voodoo Mango: Inspired by the Voodoo Mango Tango doughnut.

TABLE 20 {OHIO BEERS}MCBC_HibiscusBlue
Mt. Carmel Hibiscus Blue: Introduces itself with a subtle blueberry cobbler aroma, complimenting a light bready flavor with hints of hibiscus tea adding a crisp, dry finish.

Thirsty Dog Unconventional Ale: An easy drinking, smooth, amber ale with conservative use of aromatic and flavorful hops.

Thirsty Dog Whippet Wheat: Combines fully 50% wheat malts with only the purest German yeasts. The trademark yeast cloudiness produced holds all the aromas of clove, vanilla, and banana that make Whippet Wheat a truly unique and flavorful beer.

TABLE 21 {OHIO BEERS}
Rhinegeist Cougar: Bright blonde ale with light honey cereal tones hopped with crystal and bravo for notes of mandarin and citrus.

Rhinegeist Streaker: A crowdsourced rye IPA with lively tropical and mango notes from Citra and Mosaic hops, chosen by the people.

Rhinegeist Peach Dodo: This German Gose is bright and frisky, tart and saline, and dances on the palate with punches of peach.

Rhinegeist Franz: An untraditional Oktoberfest Ale, with rich and nutty Munich and Vienna malts paramount.

Cidergeist Semi Dry: Cider fermented to amplify the fragrance and essence of the apple whilst achieving a delightful, lip smacking dryness.

Cidergeist Dry Hopped: Dry as a bone Cider that’s dry-hopped with Centennial hops for a kick of citrus that adds a delicious hoppy dimension.

TABLE 22 {OHIO BEERS}
Rivertown Divergent: Berliner style, sour ale. Crisp, delicate, cutting edge, complex and tart, pouring a bright citrine with a nose of gently soured rind fruit, this beer is exactly what is needed when looking for a little something… divergent.

Rivertown Soulless: Flanders style, scarlet sour ale. A sultry, voluptuous, scarlet hued ale brewed to seduce with velvety, sweet notes of toffee and caramel paired with a provocative lactic finish all wrapped up in a racy, estery bow.roebling

Rivertown Roebling: Vanilla espresso imperial porter. Brings together Cincinnati coffee, Ugandan vanilla beans and raw, organic turbinado sugar into a big, rich, chocolate, espresso infused brownie of a beer.

Rivertown Lil Sipa: Session IPA. The combination of citra, galaxy, Columbus and cascade hops partnered up with some good ol’ American two-row barley makes the perfect crisp, bright, all day drinkable IPA that doesn’t end up being just what you need, but also, just what you want.

Rivertown Jeanneke: Belgian Style Blonde Ale. Featuring Belgian beet sugar, imported aromatic hops, spicy noble hops and pilsner barley, this beer is playful, fruity, crisp and wonderfully balanced.

Rivertown Old Sour Cherry Porter: A velvety, full bodied, complex blend of roasted chocolate malt and tart cherry, this is a beer that can be drank fresh or is capable of developing beautifully in the bottle for years to come.

Stella Artois Airstream (TABLE 23)
Stop by the Airstream trailer to receive a complimentary taster chalice (while supplies last) with your sample of Stella Artois or Stella Cidre.

Stella Artois: Aromas of floral hops and toasted malts; crisp, clean Hop finish.

Stella Artois Cidre: Crisp, distinctive European cider made with hand-picked apples (gluten free)

TABLE 24 {DRAUGHT}
Deschutes Armory XPA: This XPA gets its bitter twist from Nugget and Northern Brewer hops, then delivers a pronounced citrus kick from Cascade, Centennial and Citra hops.

Goose Island Summertime Kölsch: With a light fruity aroma and a bright, crisp finish, Goose Island Summertime Kölsch is the perfect summer session ale.

Kona Big Wave: A lighter bodied golden ale with a tropical hop aroma and flavor – a smooth, easy drinking refreshing ale. The use of caramel malt contributes to the golden hue of this beer and the special blend of hops provides bright quenching finish.

TABLE 25
Best Damn Root Beer: this delicious, easy-drinking hard root beer is aged on real vanilla beans during the brewing process for a full-flavored, well-balanced take on one of the favorite classic tastes.best_damn_root_beer_t

Best Damn Apple Ale: a deliciously crisp, incredibly refreshing Apple Ale. All the flavor, without any of the fuss.

Best Damn Cherry Cola: combines caramel and cola spice notes with a delicious cherry taste. Aged on cherries after brewing, the result is a flavorful take on the timeless taste of Cherry Cola.

Wild Blue: Full, round and warm with slightly sweet taste and pleasant ripe blueberry aroma/flavor.

Wild Sit Russ: A crisp clean citrus beverage that is universally recognizable and loved.

Wild Docta: A rich blend of Cola, Cherry and Vanilla with hints of herbs and spices.

TABLE 26
Bud Light Lime Mang-o-Rita: The delicious taste of a mango margarita with a refreshing twist of Bud Light Lime.

Bud Light Lime Raz-ber-Rita: The delicious taste of a raspberry margarita with a refreshing twist of Bud Light Lime.

Bud Light Lime Lemon-ade-Rita: The delicious taste of a lemonade margarita with the refreshing taste of Bud Light Lime.300x300

Bud Light Lime Water-melon-Rita: The delicious taste of a watermelon margarita with the refreshing taste of Bud Light Lime.

Bud Light Lime-a-Rita Splash: Lighter version of Bud Light Lime-a-Rita.

Bud Light Straw-ber-Rita Splash: Lighter version of Bud Light Lime Straw-ber-Rita.

TABLE 27
MixxTail Long Island: A smoother taste on classic Long Island Iced Tea with a refreshing citrus finish.

MixxTail Hurricane: An easy drinking version of the classic Hurricane that mixes bold fruit flavors with a smooth finish.

Oculto: Beer infused with blue agave and citrus flavor and blended with lager aged on tequila staves.

Bud Light Platinum: a 6% ABV light beer that is triple-filtered to deliver Bud Light’s signature smooth finish.

TABLE 28
Arcadia Whitsun: Translucent orange color topped with a creamy, white head. Wheat enhances the mouthfeel of the beer and produces pleasant bread-like notes while Michigan honey provides a caramelized sweetness in the flavor profile. Spiced with orange peel and coriander and small amounts of three hop varieties.

Young’s Double Chocolate Stout: Chocolate malt and real dark chocolate are combined with Young’s award winning rich full flavored dark beer to craft a satisfyingly indulgent, but never overly sweet experience.

Lost Coast Tangerine Wheat: Refreshing golden wheat beer infused with the essence of tangerine.

Uinta Tangerine Hop Nosh: Brewed to emphasize the sweet citrus notes of tangerine with the floral combination of American and New World hop varieties.

Budweiser samples located next to the Bud & Burgers Station (by Table 1): Beechwood aged to perfection meets grilled to perfection. The smooth taste of Bud brings out the best in a burger. Golden colored, light, crisp and clean, with subtle aroma notes of malt and noble hops, with soft fruity and citrus hop flavors and a clean, soft balanced finish. Complimentary 4oz sample included with each burger purchase or use one of your punches!

Hard To “Break”: An Interview With Caustic Casanova

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Caustic CasanovaNicknamed “The CC” from their fans, Washington, D.C. based Caustic Casanova have been delivering a wide-ranging brand of heavy rock since 2005.  Since forming on the campus of The College of William & Mary, the band has developed a rabid following around the D.C. vicinity and beyond.  Trials and tribulations have constantly followed the trio, though.  Such events like losing their original guitarist early on and losing drummer/vocalist Stefanie Zaenker nearly half a year to severe wrist injuries from a life threatening accident at times put the band’s future in doubt.  With intense therapy, Zaenker was able to hop back on the drums three and a half months after surgery.  Going strong now for three-plus years with the current lineup (Zaenker, bassist/lead vocalist Francis Beringer, guitarist Andrew Yonki), Caustic Casanova released the critically-acclaimed Breaks in September 2015.  Listeners to Breaks should expect a raging blend of heavy rock that explores other territory.  From post-punk to epic space rock, Breaks has a little bit of everything.

Two weeks on the road and already there’s a small issue that needs addressed with Washington, D.C. trio Caustic Casanova.  A couple of minor problems with the band’s gear sprung up a couple of days prior to our phone conversation.  After scrolling through the web, all hope was renewed; a shop was located in the city of the group’s next stop.  “They said that they were able to get us early in the afternoon, so it ended up working out perfectly,” Zaenker says.

I saw that after the original guitarist of Caustic Casanova departed, a two-man ensemble was tried out.

Stefanie:  Yeah, Francis and I kinda experimented as a bass and drum duo.  We played two or three shows and were writing material around that time.  We recorded a demo at a local studio, which is actually what we used when trying out new guitar players.  We tried out a few people; turned out Andrew was by far and away the best person for the band sonically.

Andrew-how did you find out about the band?

Andrew:  I was really good friends with the original guitar players girlfriend.  When I moved back to D.C. after being away for a while, she told me to check out the band.  I went to a show, loved it, wound up becoming friends with them pretty instantly.  I conned Stefanie to give me a ride home and I started yammering about music.  Turns out that we had similar tastes, so that cemented a friendship immediately.

Tommy:  Andrew-was there any reluctance to trying out and eventually joining the band?

Andrew:  I was very excited.  I think in those early days of knowing the band, I also drunkenly try to con them into having me join the band (laughs).  When they started the auditioning process, I worked with the demo and did what I could to come up with real interesting guitar parts.  I try to expand my playing; really try to dig into using effects pedals, expanding my listening pallet.

Stefanie-The wrist surgery was a pretty serious setback for the band.  Was there ever a point when you thought that you wouldn’t be able to play music again?

Stefanie:  I had a feeling when I was in the hospital recovering from the surgery that wouldn’t be that bad.  It was an instinct.  Obviously Francis and Andrew didn’t know that and it was hard to explain why I would be able to play again.  They just kept on rehearsing and writing, working on old material while I was holed up in Charlottesville.  One day I decided to take a seat on the drum kit and see if I can play.  We ended up having a full two hour band practice.

How did you get on-board with Retro Futurist Records?  How long have you been on the label?

Francis:  We played with Kylesa (psych metal veterans and label owners at one show in Springfield, Virginia.  They asked us to be on the label after the show.  We have been on for two and half years.  They released the first 7” and mailed it out to all of their subscribers.  It really helped jump start the label (mailing 7” to their subscribers).

The band is about to release different artwork for the vinyl version of Breaks.  What was the reasoning behind it?

Stefanie:  We just thought it would be cool, honestly.  Our label said that we could do whatever we want; we could use same art that’s on the CD for the vinyl or we could it differently.  We picked an artist that we really liked and we thought that he would do a really good job doing similar concept, but with different designs with each one.breaks_bird

What kind of direction did you give the artist about how to go about it or did you give him free reign to do whatever?

Stefanie:   We give him a loose structure of concepts; the main idea revolving the Quetzal, which is Guatemala’s national bird.  I’m half Guatemalan, my mom is full Guatemalan, and all three of us have spent some time there.  We think it’s a really beautiful bird and it would be cool for artwork.  We basically just told him to interpret the image of the quetzal as he saw it.

I saw that you are working on some new music.  Is it going to be an EP or LP?

Steph:  We are actually taking three new songs out on this tour; testing out the waters and getting a little tighter on them.  As it stands right now, we have enough material for a full length.  We are going to release a 7” when we get back, which will be the second of our series of 7” that we do one cover and one older, original song.  That’s called the “Pantheon Series”.  Probably early next year, we hope to record a new full-length.

Caustic Casanova will be performing at Blind Bob’s Friday night with Close The Hatch, Enkiridian, and Grey Host.

For more info on the band, click here.