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

Archives for January 2017

Five For Drinking: Bloody Mary Edition

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Bloody Mary

The simple, savory, Bloody Mary. What spices would you add?

The Bloody Mary is THE brunch cocktail. There can be an argument for the mimosa, but it lacks the vibrancy a Bloody Mary offers. The vodka and tomato juice are essentially blank canvases for the spices the bartender chooses to add. When concocted during Prohibition, it was a half and half blend of vodka and tomato juice. The tomato juice was a gift from American bartenders fleeing to practice their craft; the vodka was provided by Russians fleeing an unstable country. They met in Paris, and the rest is history. Eventually the mixture was spiced up. The story goes that a Russian businessman had no interest in the plain tomato juice that was common in the drink and requested it get spiced up. Ever since that day, the Bloody Mary (or Red Snapper, as it was known for a brief period) was a mixture of spicy tomato juice and vodka.

After that, the sky became the limit for what you could do with a Bloody Mary. How to you utilize the savory and sweet characteristics of the tomato? Do you bring the strong heat, or are you looking for something that is a little more balanced for a meal? Does the cocktail even matter at all; are you shooting for some crazy garnish? When you start from a spicy tomato juice as a base, you really can go anywhere with it, as these five variants prove:

Bloody Maria

1.5 oz. tequila (I enjoy reposado in mine)
2 oz. tomato juice
2 oz. orange juice
.5 oz. lime juice
.25 tsp. chilé powder
2-3 dashes Worcestershire sauce
Salt and pepper to taste

Glass: Tall
Ice: Cubed
Garnish: Sliced jalapeno pepper

Pour all of the ingredients into a mixing tin over ice. Shake well for 20 – 30 seconds, then strain into a tall glass over fresh ice. Garnish with the jalapeno and serve.

Some Bloody Maria’s call for just substituting out the vodka with tequila and calling it a day. This one reaches into the Mexican tradition of drinking sangrita (“little blood”) with tequila. Sangrita is made with a mix of fruit juices, traditionally pomegranate, orange, and lime, and served as a compliment to the peppery tequila. This recipe blends it all into one glass in a much more American way. The chilés provide the heat, this time in powder form.

Bloody Caesar

Bloody Mary Spices

So. Many. Spices.

1.5 oz. vodka
3 oz. tomato juice
1.5 oz. clam juice (yes, really)
2 dashes Worcestershire sauce
4 dashes Tabasco sauce
.25 oz. lemon juice
Pinch of pepper

Glass: Tall
Ice: Cubed
Garnish: Celery stalk

Pour all of the ingredients into a mixing tin over ice. Shake well for 20 – 30 seconds, then strain into a tall glass over fresh ice. Garnish with the jalapeno and serve.

More popular in Canada than in the United States, the Bloody Caesar adds some clam juice for additional richness. Taking out the salt is needed because that juice will add enough to the cocktail. You can simplify the recipe by using 4 oz. of Clamato juice as a base.

Bloody Bull

1.5 oz. vodka
3 oz. tomato juice
2 oz. beef bouillon
.5 oz. lemon juice
3 dashes of Tabasco sauce
2 dashes Worcestershire sauce
Pinch of celery salt
Pinch of pepper

Glass: Tall
Ice: Cubed
Garnish: Celery Stick

Pour all of the ingredients into a mixing tin over ice. Shake well for 20 – 30 seconds, then strain into a tall glass over fresh ice. Garnish with the jalapeno and serve.

Before bacon was a flavor in everything, there was beef bouillon to add meaty goodness. That richness we were discussing with the clam juice is achievable with beef bouillon.

Bloody Mary Recipe Book

Crosby Gaige’s Cocktail Guide and Ladies Companion, asserting that vodka is the spirit of choice.

Red Snapper

1.5 oz. gin (Belle of Dayton makes a dandy one.)
4 oz. tomato juice
.5 oz. lemon juice
3 dashes of Tabasco sauce
2 dashes Worcestershire sauce
Pinch of celery salt
Pinch of pepper

Glass: Tall
Ice: Cubed
Garnish: Celery Stick

Pour all of the ingredients into a mixing tin over ice. Shake well for 20 – 30 seconds, then strain into a tall glass over fresh ice. Garnish with the celery stick and serve.

The charm of this cocktail is the savory nature of the tomato juice. Why not add even more flavor by using gin? We are in a Golden Age of Gin. Distillers are taking liberties with the herbs that make up its flavor profile, providing a wide selection for cocktails.

Michelada

4 oz. Mexican lager (any lager will work)
3 oz. tomato juice
1 oz. clam juice
.5 oz. lime juice
3 dashes of Tabasco sauce
2 dashes of Worcestershire sauce
2 dashes Maggi seasoning (soy is an acceptable substitute)
.25 tsp. chili powder (plus more for garnish)

Glass: Pint
Ice: None
Garnish: Lime Wedge and chili powder

Run the lime wedge around the rim of a pint glass. Pour chili powder on a plate. Roll the wet rim of the glass in the chili powder, tapping the glass after to remove the excess. Pour all of the ingredients, except for the lager, into a mixing tin. Shake well for 20 – 30 seconds. Fill the pint glass halfway with the Mexican lager, then strain the contents of the tin into the glass. Stir a few times gently, then serve.

More clam juice. There are versions of this cocktail where it is just the beer and the spices, and no tomato juice. Maggi seasoning is similar to soy, but you may be able to find it in some specialty grocery stores. Lucky Star offers a Mexican lager you can grab in a growler and Trotwood by Warped Wing is always a favorite.

Bloody Mary Garnish

There is a cocktail in there somewhere.

The spices added to most of these cocktails are typical for a Bloody Mary: Worcestershire sauce, Tabasco (or other favorite) hot sauce, salt, pepper, and some citrus. There is a wide variety of other flavors you can add to the mix to cater to your personal tastes. Like the Old Fashioned, every bar has their variation, and every bar’s variation is the best around. For the garnishes, there is nothing fancy here. You can be as simple or complex as you would like. Tradition calls for celery sticks, olives, or a citrus wedge.

Looking for more variations on the theme? This Sunday is the Second Bloody Mary Showdown, where some of the best bartenders in Dayton will attempt to prove that their recipe is the best one in the Miami Valley. Scratch Event Catering will be providing the brunch fare you will be enjoying with the Bloody Mary samples. And you can vote for the best one!

Bartenders will be competing for bragging rights and $300 cash for the winner.  Awards will also be given out for best table decor and best garnish.  Scheduled to compete are:

Champ Mack’s tavern will be on hand to defend her title!

Lily’s Bistro
Good Time Charlies
Trolley Stop
Whole Foods Market
Mudlick Tap House
Vue Ultra Lounge
Mack’s Tavern
MJ’s on Jefferson
Old Scratch Pizza
Kingspoint Pub
Meadowlark
Jimmie’s Ladder 11
Fifth Street Brewpub
Smart Guy In A Tie Cocktails

The event is produced by  Planned2Give, an event planning service that provides support for local non-profits and proceeds from the event will benefit The Greater Dayton LGBT Center.  The event takes place at the Coliseum in the Montgomery County Fairgrounds from 11am to 2pm and tickets are $25 in advance, available online or at Mack’s Tavern, The Vue or Lily’s Bistro. Come on out for a bite of brunch and a spicy start to you Sunday!

RIP Menehune Tiki Bus

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It was one of the most anticipated entries into the food truck scene last summer, and we were excited to document Owner Danny Webb’s journey with getting the Menehune Tiki Bus on the road last May. But the tiki gods seemed to have cursed the Menehune Tiki Bus, as it lead a cursed life, with multiple delays in getting it up and operational.   It finally launched last June,  then had to cancel multiple events as they’d get one problem fixed and another would pop up.  Propane, generator and air conditioning issues all seemed to plague the bus, but when it was operational, it was a huge hit with the crowds.

Back in August Danny  posted this about an accident he had in the double decker bus:

While driving it to Greenville this morning to deliver it to my mechanic for some minor work, while in a driving rain, a deer ran out in front of me. I swerved to avoid hitting it and lost control of the bus. I ran off of the road, nearly hitting a power pole and wound up in a bean field about 100 feet off of the road. During the process, the bus ran over a berm in the ditch and actually got some air time. Before coming to a stop in the beans the bus nearly rolled over. The bus sustained severe body damage on the lower level but is mostly confined to fiberglass and diamond plate panels which are easily repairable. However, because of the rough ride that it took, frame damage is possible. Plus, the three window posts on the front upper level all broke so there must have been some major league twisting of the frame. I’m lucky that it didn’t roll and that I didn’t get injured other than a little neck strain. I’m not sure what this means for the future of the Menehune Tiki Bus, just yet. We’ll let the mechanics and the insurance company sort it out for now. Mahalo nui loa! Thank you very much!

Earlier this week he posted this update, announcing the demise of  the Tiki Food Truck:

The Menehune Tiki Bus is no more. After nearly five months following the accident, the bus has been totaled by the insurance company and we have received our settlement check. The bus has been purchased for parting out by my mechanic in Greenville. Food truck people interested in new, barely used kitchen equipment can contact me by personal message and I’ll give you the contact info. Karen and I have been on an emotional roller coaster since the accident, trying to decide if we want to procure another bus and try again. At our ages, I don’t think that we are up for another 1 year + adventure of this type. We are simply going to pay our bills, cut our losses, lick our wounds and move on. Besides, I believe that the Tiki Gods don’t want us in this business! We are very appreciative of the enthusiasm and support that we have received from community over the past 1 1/2 years. Mahalo Nui Loa!

Thanks to Danny and Karen for sharing their journey with us so honestly through their facebook page and good luck on the next chapter of your journey.

 

Learn to Heal with Your Hands at Local Workshop

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This weekend there is a fantastic opportunity happening to learn how to heal with your hands. It’s true! In PRANIC HEALING® Level 1, you learn the basics of working with your energy aura, including learning to “scan,” or feel the energy, to “sweep,” or clean away congested energy, and to “energize,” or supplement areas in your aura that have a pranic deficiency. You begin by learning to activate the energy centers, or “chakras,” in the center of your hands. This enables you to become sensitive to prana and scan a person’s – or your own – energy field to identify blockages and then cleanse, energize and revitalize the area with new prana.

PRANIC HEALING® has been taught to doctors, nurses, massage therapists, acupuncturists, chiropractors, shiatsu practitioners, and many others in the healing field. It has allowed them to heal confidently and consistently in the shortest learning time possible.These professionals find PRANIC HEALING® very effective and easy to
apply.

Here are some of the other topics covered in PRANIC HEALING® Level 1:

Energetic anatomy: You will learn to work with the network of charkas, meridians and auras to accelerate the healing processes of your body.

Preventive healing: You will learn to remove the negative energetic patterns of a disease to prevent it from fully manifesting as a physical ailment.

Self-Pranic healing: You will learn to apply these healing techniques to accelerate your own healing.

Step-by-step techniques for ailments related to your:

  • respiratory system, e.g., asthma
  • circulatory system, e.g., heart ailments
  • gastrointestinal system, e.g., irritable bowel syndrome
  • musculoskeletal system, e.g., arthritis and back pain
  • reproductive system, e.g., menstrual problems
  • You’ll also learn remedies for such common problems as migraines and sinusitis.

Additionally, you’ll learn to apply distant healing to loved ones who are not present in the room with you.

Felisha Beverly, shown on right, will instruct the 2 day course on self healing

All PRANIC HEALING® courses are “experiential,” which means that you learn by actually performing the techniques and exercises in class – on yourself and those around you. During class, all the principles will be explained thoroughly and you will practice the techniques exhaustively so you will be confident in your ability to produce positive results when you finish the course. PRANIC HEALING® Level 1 is a prerequisite to all other courses.

January 14th, 2017 9:30 AM   through   January 15th, 2017 5:30 PM
» REGISTER NOW
Miraculous Works
3430 S. Dixie Dr.
Kettering, OH 45439
United States
Phone: 937-522-5138
Email:
PH 1 AFTER Jan. 5th $ 375.00
Deposit: $ 100.00

Oh No! Less WINE?!

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Sometimes you get a scoop that you are really not interested in hearing. Such is the case with a bummer of a tidbit we heard earlier this month

We had heard that Beavercreek’s Brunings Wine Cellar would be closing it’s doors in the near future. A call to the store confirmed that this evening, though an exact date has not been released.

oOwner Mike Yegerlehner  announced this morning that this weekend will be the last for the wine store.  They’ll be hosting their final round of drop in wine tastings tonight from 5-8pm and then Friday 4-8pm and the final one will be Saturday from 2-6pm.  Be sure to stop by and raise a glass and toast all the good times they provided over the years and to Mike and the staff’s next chapter.

The store is located at 2476 Commons Blvd, just blocks from the Fairfield Commons Mall and they are open Wednesday – Saturday 10am – 8pm.

One of Dayton’s Best Gyms is….uh….DIRTY?

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It is no secret that January brings everyone back to the gymnasium, but for Marcus Mucheck, proud owner of the Dirty Gym, it’s teaching people the ‘whys’ of working out that has made his facility the place to pump! His story, his passion is all about helping people understand how they can be their best, whether they are working out with him, or at a hotel 300 miles away.
In 2003, Mucheck began working out in his parents’ garage in Warwood, West Virginia. Within days his buddies would join him in the annexation of his family’s basement as well. It was the humble beginning of a storied weight-lifting career, which included Mucheck’s unmatched record of the ‘Youngest National Champion’ at 16 years of age.
It wasn’t without it’s share of doubters. “My school adviser recommended the armed forces, mainly the Marine Corps, but I answered with ‘I want to lift weights.’ That didn’t seem to be the answer!” Mucheck added his response was the same when talk of college and other ideas surfaced. “I wanted to lift weights! That was it!”

 

So he did. In the meantime, he would find the Air Force Base in Dayton his home…but not his love. “I would talk to people about working out with me at the base housing. They trusted my experience and would show up in the parking lot, sometimes 60 at a time, looking to do Crossfit, weight training and other activities.” Mucheck added, “I knew we were on to something.”
Mucheck and his devoted staff, found a home on Front Street. “Things really took off for us when we found our place. People kept telling me ‘No, this won’t work Marcus.’ Even the rental agent told me we would fail. But nothing inspires me more than the word ‘NO.’ Tell me ‘NO’ and I’m completely determined.”

His determination was contagious. “I kept telling my staff to do it well, be top shelf, help people become in tune to their bodies.” The staff, as well as his member numbers, grew. “I had to hire administration, custodial, more trainers and special events employees. We stuck to a philosophy of ‘how you do’ and ‘why you do,’ not ‘what you do,’ and people appreciated the difference.”
Mucheck stands apart from run-of-the-mill trainers in the area. “People don’t realize if you have $1000 and a weekend, you can be a trainer. That’s crazy. I want people to understand when you walk in to the Dirty Gym you will be greeted, welcomed and know this is about to be the best hour of their day! We are committed to making people comfortable. This is their space!”
Granted, it is a Rocky Balboa type 1980’s gym, but they teach the basics. “With the basics, you can clear any hurdle.” Mucheck went on to say, “People are worth the effort in our gym. When they leave, they know what to do, we taught them!”
For Mucheck, looking back, he remembers they days of 7 clients, now he services 200. He recollects doing most of it himself, now their are department heads and talk of a second location. And he embraces Dayton as his home. “People here are amazing. There is no other city like it. Such a great spirit in this town.”
The Dirty Gym, named for the one of the work-out spaces back in Warwood, where coal-mining was king, is considered by many to be Dayton’s authentic work-out experience. “This gym is so accepting of all kinds of people. It’s open-minded and friendly. It has everything you can think of from free weights, power-lifting, body-building, yoga, krav maga, and a lot more.” One client shared with us.
Mucheck stated, “75% of our clientele is women. Obviously sports know no gender. I always say women outperform men because they are better listeners!” When asked what three things Mucheck would recommend all people do in or out of the gym he was quick to reply, “Squats! Bend! And stop eating like a child. Your body deserves better. You deserve better!”


The Dirty Gym is located at 1111 East 2nd Street in the Front Street Building. You can call the gym at 937.985.4150. Their website is www.dirtygym.com

‘The 25th Annual Putnam County Spelling Bee’ – Dare to Defy Productions – A Very Nice Beginning

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The “Bee” is back and charming as ever thanks to Dare to Defy Productions.
Composer William Finn, librettist Rachel Sheinkin and conceiver Rebecca Feldman’s entertaining and tuneful 2005 Tony Award-winning musical comedy “The 25th Annual Putnam County Spelling Bee” has been a popular, ensemble-driven choice for many area theaters over the years. After all, the witty material’s clever brew of zaniness, eccentricity and tenderness is innately appealing in a kooky fashion. So, it’s no surprise Dare to Defy is the latest troupe to provide their own take, a firm, fast-paced, excellently character-conscious outing ranking among its finest presentations.

(l to r) Brent Hoggatt (Chip Tolentino), Jamal Caan (Mitch Mahoney), Laura Falb (Olive Ostrovsky), Sherri Sutter (Rona Lisa Perretti), Brennan Paulin (William Barfee) Abby Land (Marcy Park), Tori Kocher (Logainne Schwartzandgrunenierre), Brad Bishop (Douglas Panch), and Brent Norgaard (Leaf Coneybear) appear in Dare to Defy Productions’ presentation of “The 25th Annual Putnam County Spelling Bee.” (Contributed photo)

 

 

Formulated from Feldman’s improvisational play “C-R-E-P-U-S-C-U-L-E” originally performed by the New York-based improvisational troupe The Farm, “Spelling Bee” chronicles the promise, skepticism, joys, and woes of six children (played by adults) attempting victory at the spirited competition spearheaded by Rona Lisa Perretti (Sherri Sutter) and Vice Principal Panch (Brad Bishop) with assistance from “Comfort Counselor” Mitch Mahoney (Jamal Caan). The eager finalists are Leaf Coneybear (Brett Norgaard), returning champ Charlito “Chip” Tolentino (Brent Hoggatt), Logainne Schwartzandgrunenierre (Tori Kocher), Marcy Park (Abby Land), Olive Ostrovsky (Laura Falb), and William Barfée (Brennan Paulin). All can be considered oddballs, but they’re nonetheless bonded by a deep admiration for words. We may not understand why they’re so enamored with language, but they create relatable connections in other areas including fears of not being good enough, the temptation of overachieving, and the anxiety of familial strife in a broken home. In these moments, we see ourselves in their angst thereby rooting for them to the fullest.

 
Casting is paramount in order for this show to have the perfect tone to suit an assortment of extremely specific characters. Thankfully, Dare to Defy assembles a winningly cohesive ensemble under the direction of Matthew Smith, a memorable Barfée (pronounced Bar-FAY) in the Dayton Playhouse’s 2011 production seamlessly balancing pandemonium with softer, sensitive touches. Dare to Defy newcomer Falb, a standout last season as Wendla in Beavercreek Community Theatre’s “Spring Awakening,” is very sweet and endearing as the introverted Olive. The wonderfully goofy and warmly openhearted Norgaard delivers one of his best performances as the loveably insecure Leaf. Kocher, a reliable comedienne, is sharply grounded in Logainne’s confidence and fortitude as a fiery, outspoken go-getter. The effectively perturbed Paulin is a hoot and avoids overplaying William’s unique “magic foot” spelling method. Striking vocalists Hoggatt and Land, recently seen as lovebirds Japeth and Yonah in Dare to Defy’s outstanding “Children of Eden,” are terrific as the ultimately bewildered Chip and reserved overachiever Marcy. Land’s rendition of “I Speak Six Languages” complete with athletic showmanship is particularly impressive. Sutter, a beautiful soprano, is enjoyably chipper and nurturing as host/former spelling bee champ Perretti, particularly joining Caan (in one of his strongest portrayals) for a splendid rendition of the gorgeously haunting and soulful duet “The I Love You Song.” The delightfully droll Bishop has an easy rapport with Sutter and relishes the interplay he shares with audience members invited to join the fun with the cast. Musical director Charles Larkowski’s commendable orchestra and choreographer Jessica Eggleston’s energetic choreography are additional assets.

 
By and large, this “Spelling Bee” is a very nice beginning to all the theatrical experiences awaiting us in 2017.

“The 25th Annual Putnam County Spelling Bee” continues through Jan. 14 in the Renaissance Auditorium of the Dayton Art Institute, 456 Belmonte Park North. Performances are Friday and Saturday at 8 p.m. The production is performed in 100 minutes without intermission. Tickets are $15-$30. For tickets, call the Dayton Art Institute at (937) 223-4278 or visit daytonartinstitute.org. The production is not recommended for anyone younger than 13. For additional information, call (937) 999-9949 or visit d2defy.com

 

Link Bike Share & MVRPC sponsored RIDESHARE offer Alternatives During RTA Strike

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 24-Hour Passes Offered by Link For $2 During Strike

Link: Dayton Bike Share will continue normal operations during the strike at Greater Dayton RTA. All stations will remain open and customers can call 937-496-3825 if they experience any issues with stations or bikes.

Link is also offering 24-Hour Passes for $2 at all kiosks. No special code is needed to take advantage of the price. “We realize the strike is affecting many people,” says Executive Director of Bike Miami Valley Laura Estandia. “While our bikes are not intended for use outside of the station network, we can at least help ease the burden on those who need to travel within downtown.” Link will offer the price until the strike is over.

Link is a bike sharing program that offers various membership types that give users unlimited 30 minute trips during the membership period. Any trip over 30 minutes earns a $3 charge per half hour the bike is out of a dock. Users can pick up bikes and return them to any station in the 27 station network. Download the B-Cycle app in the app store and select Link: Dayton Bike Share to see all available docks and bikes in real-time or visit our station map at linkdayton.org.

 

FREE Rideshare Program Offers Transportation

The Miami Valley Regional Planning Commission (MVRPC) wants to remind commuters that ridesharing is an option for those who normally rely on the Greater Dayton Regional Transit Authority to get to their destination.  MVRPC sponsors the RIDESHARE Program and it’s FREE to anyone who lives, works or attends college in Montgomery, Greene, Miami, Preble, Darke and Clinton Counties.  For more information, visit www.MiamiValleyRideshare.org or call the RIDESHARE hotline at 937.223.SAVE or 1.800.743.SAVE.

“You don’t need to have a car to participate in the program. You could be matched with others who do have cars and who would be willing to share the ride,” explained MVRPC’s Executive Director, Brian O. Martin, AICP.

When a participant registers for RIDESHARE, the matching software will try to link the applicant with others who live near them and work/attend college near them.  A match list of people who have similar schedules and destinations will be generated and the applicant can call them and make arrangements to form a carpool or vanpool.

We are also looking for motorists who are not currently in our database that are willing to assist GDRTA patrons through this crisis.  If you are interested in learning how you can help, call the RIDESHARE hotline at 937.223.SAVE or 1.800.743.SAVE.

Established in 1964, the Miami Valley Regional Planning Commission promotes collaboration among communities, stakeholders, and residents to advance regional priorities.  MVRPC is a forum and resource where the Board of Directors identifies priorities and develops public policy and collaborative strategies to improve quality of life throughout the Miami Valley Region.  MVRPC performs various regional planning activities, including air quality, water quality, transportation, land use, research and GIS.  As the designated Metropolitan Planning Organization (MPO), MVRPC is responsible for transportation planning in Greene, Miami and Montgomery Counties and parts of northern Warren County. MVRPC’s areawide water quality planning designation encompasses five (5) counties: Darke, Preble plus the three MPO counties.

For additional information, contact Laura Henry, MVRPC’s Marketing & Public Outreach Associate, via the RIDESHARE hotline at 937.223.SAVE or 1.800.743.SAVE.

Mystery Monday – January 9, 2017

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Welcome to Week 48 of Mystery Mondays. The answer to Week 47’s Mystery Photo is: New Year’s fireworks at Austin Landing. I took this photo on January 1, 2017.

We congratulate our randomly drawn winner Joe S of Dayton. 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 48:

Photo by Tom Gilliam of DaytonGram & Tom Gilliam Photography.

Darke County Announces First Brewery!

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Darke County’s first Brewery is set to open this summer

 

Big Rack Brewery is coming to Darke County this summer.  Dayton Most Metro and Food Adventures have the first inside scoop of what to expect. It will be located in New Madison at the current Kennedy Vineyards Homestead and Tasting room. You may recall our full story on the winery last week (click here).  Owners John and Louisa Kennedy are seeking licensing and are hopeful that the brewery will operational by June.

 

HERE’S THE SKINNY on BIG RACK BREWERY:

—BIG RACK BREWERY will be located at 3911 St. Rt. 722 in New Madison, Ohio in the same site as the winery tasting room

The Bar area of the Tasting Room

for Kennedy Vineyards.  The site is a fully operational farm and a family homestead.  It is also a vineyard, and you can see the rows of grapes as you pull into the parking lot.

—The brewery will feature 4 in-house brewed, craft beers on tap.  They will have one mainstay beer, an OATMEAL STOUT (yet to be named).

—The other 3 beers will be 1 Seasonal Brew, and 2 other taps that will be revolving with either new beers or returning favorites.

— The Brewery will sell growlers and pints and will continue to sell bottles of wines, glasses of wine, and wine flights.

Owners John and Louisa Kennedy

—There is plenty of seating in the tasting room and at the bar.  This building was the old corn crib for the farm.  There is also a beautiful view from the patio seating overlooking the farm and vineyard.

—The Food Adventures Crew has been to the homestead a handful of times, and the family is very genuine and friendly.  They make you feel right at home.

—The news is so fresh that they have not even finalized their website yet.  Stay tuned for the launch of www.bigrackbrewery.com

A perfect chance for you to visit and experience the Brewery and Winery is an incredible dinner event coming this summer.

They will be hosting a Hog Roast Food Adventure Dinner on Saturday June 3rd set with acoustic music early and a band in the evening.

The event is called “WINE and SWINE.”

*** SATURDAY JUNE 3rd “WINE and SWINE” HOG ROAST at KENNEDY VINEYARD and BIG RACK BREWERY ***

TICKETS (ONLY AVAILABLE ONLINE AT THIS LINK)  are $25 per person, and includes:

—One bottle of wine per person

Kennedy Vineyard in New Madison, Ohio

—Pulled Pork Hog Roast Dinner with homemade sides of Cheesey Potatoes, Cole Slaw and Baked Beans.

—Acoustic Music before and during dinner, Rock n roll Band after dinner in the barn til 9pm.

This will be a casual event, rain or shine, we will have tents and you can decide when you want to arrive, based on festivities from 2-10pm.

 

TIMELINE OF THE “WINE and SWINE” EVENT on SATURDAY JUNE 3rd, 2017

(come whenever you like, dinner starts 4pm)

2pm – Vineyard opens (cash bar available all day for extra purchases)
2pm – 4pm  Mingle on the vineyard grounds, explore the tasting room
3pm – 5pm Acoustic Music
4pm – 6pm Hog Roast Dinner is served, all you care to eat
7-9pm – Rock Band in the barn
6pm – 10pm CASH BAR

This promises to be a blast, so please GET YOUR TICKETS NOW !

TICKETS ARE PRE-PAY ONLY – click here to buy yours (Only 200 tickets will be sold)

Comfort and Fun

 

The Food Adventures Crew can’t wait to try the new brews and we are very happy for the Kennedy family.  We have seen the hard work they have put into the business over the past few years, and they have developed quite a following.   We wish them continued success on this additional venture and suggest you visit them before and after the brewery is open.  You will love this spot.

Speaking of love…. do you love the Miami Valley food scene?  Then join FOOD ADVENTURES on Facebook by clicking HERE.  We are not food critics, we are 3 passionate foodies that love to eat  We love to share our favorite local spots and more.  No rules, just good food.

Please feel free to browse the photos below of the Kennedy Homestead and future site of the brewery.

Tasting Room from the outside

John tends to customers in the tasting room

Early patio days – much more furniture now and same great view

Louisa educating us on their winery

Dinner bell

Wandering the vineyard

Updated tasting room

3 generations of family

Grandma Kennedy makes sure Ragu isnt double parked or she will pistol whip him with a yellow squash

We have a bigfoot sighting

The winery will be adding a BREWERY !

Kennedy Vineyard- expanding from wine to beer too !

It is great to see this locally owned business evolving

More patio seating

Chickens on the adjacent farm

From grapes, to hops and barley – they will have it all.

Outside the tasting room

Peaceful scene of the fields adjacent to the Vineyard – where baby Kal El landed in his spaceship from Krypton in Superman 1

Plenty of patio seating

Located near Greenville and Arcanum

Casual, at home feel

View of the tasting room and barn from the road

 

 

 

 

Pink Floyd Immersion World Tour Returns To The Rose

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The hotly anticipated rock event of the year returns to Rose Music Center on Friday, May 19th! Brit Floyd will bring the music of Pink Floyd to life once again with its lavish new stage show, ‘Immersion World Tour 2017’. The spectacle of a Pink Floyd concert experience is truly recaptured in high-definition sound, and with a stunning million dollar light show and state of the art video design.
As well as performing the favourite moments from The Dark Side of the Moon, Wish You Were Here, The Wall and The Division Bell, Brit Floyd will also pay special tribute to the Animals album, in its 40th anniversary year, with a show stopping rendition of ‘Dogs’, as well as a host of other Pink Floyd musical gems.

The Brit Floyd show has truly become a phenomenon, widely regarded as the world’s greatest live tribute to Pink Floyd. Faithfully recreating the scale and pomp of the final 1994 Division Bell tour, complete with circle screen and multiple moving light design, lasers, inflatables and theatrics, a Brit Floyd show really is as close as fans will ever get to experiencing the magnificence of a Pink Floyd show live.

More than a tribute, it’s as good as they say. Believe the hype and don’t miss it! The new ‘Immersion’ show promises to be Brit Floyd’s most ambitious and best production yet.
Tickets for the Huber Heights show, $49.00*, $40.00*, $36.00*, and $23.50* will go on sale to the public beginning 11:00am on Friday, January 13th at www.Ticketmaster.com, www.Rosemusiccenter.com, and all Ticketmaster outlets.  Charge by phone at 1.800.745.3000. *Ticket prices include parking and are subject to applicable Ticketmaster fees.

Nibbles Newest Menu Features Italian Food

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Chef Maria at Nibbles  has just released Menu 14, which is a return to one of their most popular themes: Italian food!
Old favorites are joined by debut dishes such as a classic Osso Buco. Our beautiful Faroe Island Salmon (pictured here on the cover of Dayton Magazine) makes an appearance, and by popular customer demand  the Prime Filet Mignon will now be a permanent fixture!
And even more exciting, Nibbles will now be open an additional night:  Wed & Thurs 5 – 9pm  and Fri & Sat  5-10pm.  With only 35 seats, reservations are definitely suggested at this charming eatery located at 105 S. Second Street in downtown Miamisburg.  You can call 937-802-0891 or reserve on their website.

Not Entrées  

Creamy Mushroom Bisque–7 gf
fresh mushrooms, cream, onion, and herbs
GrilledOctopus–11 gf
Andouille, fingerling potatoes, fennel, zucchini, grilled lemon
Lamb Lollipops–18 gf
New Zealand rack-of-lambwith garlic aioli-pistachios-fennel fronds
Veal Ricotta Meatball–8
 tender braised veal and herbs with house-made ragú topped with shaved parmesan and served with crusty bread
Deconstructed Bruschetta–10
goat cheese béchamel topped with herbed oven roasted tomatoes, onion, garlicserved with crispy flatbreads
Mango Ceviché–12gf
scallops, shrimp, fresh mango, jalapeño, lime
Crazy-Good Foie Gras Grilled Cheese–16
foie gras, bacon, and sun-dried tomato spread in a toasted cheese sandwich artisan bread and melted fontina,served with house-made potato chips
Watercress Salad–8
with roasted beets, fresh orange, goat cheese crumbles pistachios, orange-balsamic vinaigrette

Entrées

Pasta Puttanesca–19 gf
house made fresh pasta ribbonsin a sauce of Kalamata olives, garlic, capers,tomato, crushed red pepper, with shaved parmesan and herbs
Volcano Pork Shank–24
crispy pork shank with charred ratatouille sherry vinegar demi-gláce
Osso Buco–34
cross-cut veal, slow-braised and served over rosemary polenta with cipollini onions, duck fat-roasted carrots, gremolata
Seared Salmon–25 gf
Faroe Island salmon over wilted spinach and caramelized onions topped with roasted tomato and olive tapenade (pictured right)
Prime Filet Mignon–34 gf
filet of beef tenderloin, with caramelized tomato-balsamic glaze with potato puree, haricot vert
with herbed butte

Desserts

Budino Di Cioccolato–8 gf
creamy bittersweet chocolate, Bourbon, pinch of cayenne, whipped cream (pictured right)
Limoncello Cheesecake –9
graham cracker crust, candied lemon peel,whipped cream
Pumpkin Maple Spiced Custard –8 gf
creamy Mascarpone blended with roasted pumpkin, real maple syrup, and spices

Sides–5 ea

.
potato purée–grilled ratatouille–haricot vert with herbed butter

Pasha Grill Now Delivers!

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Pasha Grill located at 52 Plum Street at The Greene has just started a delivery service for their authentic Turkish Cuisine. When asking owner Alex Saki what inspired him to start this, he shared, “in most big cities that have this service.  Dayton didn’t, so we’re going to try to do this ourselves.”  At this time they are delivering in a 5 mile radius of their restaurant and it’s a $5 delivery fee and a minimum order of $25.  You can get delivery during the day or evening, but lunch specials are not available for delivery at this time. Just go to the website, click on the online button on the bottom of the home page and there is an app that shows you the menu with pictures and it totals your order and allows you to put in any special instructions.

Turkish food is considered to be at crossroads between Far East and Mediterranean which translates to a robust selection of dishes that combine grilled meats, seafood, dairy, vegetables and grains at its very core.  As you would expect they serve traditional kebabs made with lamb, beef, chicken,  and lots fish and shrimp entrees ranging in price from $14-29.  House specials include mousakka, an okra stew with lamb and a beef saute.

Not familiar with their menu?  Check  out a few of my favorites:

 

Yaprak Dolmaso – Stuffed Grape Leaves stuffed with rice, pine nuts, currents and flavorful hers.

 

 

 

 

Babganush – smoked eggplant puree flavored with tahini, olive oil and garlic

 

 

 

Lamb Chops– delicately marinate and char-grilled and topped with oregano leaves

 

 

 

 

Mixed Grill Kebab – gives you half portions of chicken, diner, adana and shish kebab


Pasha Grill Hours:

Monday – Thursday 11:00am – 10:00pm
Friday & Saturday 11:00am – 11:00pm
Sunday 11:00am – 9:00pm

 

Yellow Springs Brewery Hosts Quilt-Maker Pam Geisel

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Quilt Art by Pam Geisel, 20” x 20” each

The Yellow Springs Brewery will be hosting the latest works from quilt-maker Pam Geisel from January 9 – February 5 with an artist’s reception on Sunday January 15 from 2-4 pm. The exhibit is part of an ongoing monthly series hosted by the Yellow Springs Brewery entitled, Art + Ale, featuring the latest work from local artists in their taproom.

Geisel is a quilt-maker who works with traditional design blocks in non-traditional ways. For example, instead of piecing shapes together or sewing them, they are fused together using an iron on the back of the fabric which then fuses pieces together. Also, once she discovered the fusing method she found she was able to expand her repertoire by creating unique shapes that are both representational and abstract. Geisel has a background in graphic design, but prefers the intensity and colors that she finds in quilt-making, saying “I paint with fabric.”

The tap room is open Mon-Fri 3-10pm, Sat 1-10pm, Sun 1-8pm at Yellow Springs Brewery, which is located at 305 Walnut St B, Yellow Springs, OH 45387.

 

Casting 20 Women ages 20’s-60’s For Dayton Playhouse Show

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The Dayton Playhouse is pleased to announce auditions for the comedy of manners, The Women to be held on Monday and Tuesday, January 23 & 24, 2017.  Auditions will be at 7 pm each evening at the Dayton Playhouse, 1301 E. Siebenthaler Ave, Dayton, Ohio 45414.   The director of this production will be Robb Willoughby.  The play is written by Clare Boothe Luce. Performances will be March 10-19, 2017.

The Women is a 1936 American play.  It is an acerbic commentary on the pampered lives and power struggles of various wealthy Manhattan socialites and up-and-comers and the gossip that propels and damages their relationships. While men frequently are the subject of their lively discussions and play an important role in the action on-stage, they are strictly characters mentioned but never seen.

The director will be casting 20 Women ages 20’s-60’s (good actresses of all shapes, colors and sizes, ten of these actresses will play “multiple parts”) and 1 Young Girl age 10-12.  Those auditioning will be asked to read from the script.  If possible, bring a resume and definitely be prepared to list all conflicts between January 23 and March 19. Questions should be sent to Robb Willoughby [email protected].

LA LA LAND is Huge Hit at THE NEON!

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Hello MostMetro,

We’re very excited at THE NEON.  In less than two weeks, LA LA LAND has become our #5 highest grossing film of all time.  To put that in perspective, every other film in our Top 10 played at THE NEON for at least six weeks…so LA LA LAND has performed exceptionally well.  Many thanks to everyone who has helped to make the end of 2016 and the beginning of 2017 such a success.

This weekend, we are holding both LA LA LAND and MANCHESTER BY THE SEA – both of which are certain to be “Best Picture” contenders during this year’s Oscar Race.

To read about everything that’s happening at THE NEON in the next few weeks (as well as to find showtimes for this weekend), please check out our weekly newsletter by following this LINK.

Many thanks for your support!

Jonathan

 

Girl Scout Cookie Season Is Here!

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Today is the official start of the 100th season of Girl Scouts selling cookies.  According to Sylvia Acevedo, interim CEO of Girl Scouts of the USA. “The Girl Scout Cookie Program has long been the engine that powers Girl Scouts on every level. Each box of delicious Girl Scout Cookies®, and the entrepreneurial skills gained by participating in the Girl Scout Cookie Program, helps girls fulfill their dreams, follow their passions, take the lead in their lives and communities, and change the world.”

Today, nearly 1 million Girl Scouts participate in the Girl Scout Cookie Program, generating nearly $800 million in cookie sales during the average season. All of the net revenue raised through the Girl Scout Cookie Program—100 percent of it— stays with the local council and troops. With over 50 million households purchasing cookies every season, the irresistible treats can be found nationwide and will hold a beloved place in Americana for years to come, continuing to help girls take the lead and, ultimately, change the world.

This year there are eight varieties of cookies are offered this year: Thin Mints, Samoas, Tagalongs, Trefoils, Do-Si-Dos, Savannah Smiles, gluten-free Toffe-tastic, and our brand new Girl Scout S’mores.

Girl Scout Cookies are $4 per box, except the Toffee-tastic and new Girl Scout S’mores cookie varieties which are $5.  Cookie delivery is  Feb 24 – March 2  and booth sales start March 3.

 

Here’s a story I’ve share every year during cookie season:

I admit I was a girl scout. And for those of you who know me, it will come as no surprise that I was determined to sell more cookies than any of the other girls. I went up and down my street, knocking on doors for orders. I called all my relatives and perfected my telemarketing skills. I asked my dad to get his co-workers to buy from me. And he said NO! But he did offer to take me to work so I could ask for the order. I worked hard and sold hundreds of boxes and was sure I’d win the Cookie title.

Well as it turns out, I didn’t. Some little girl named Susie did. She lived down the street from me and I never saw her ask any of our neighbors to buy cookies. I assked her how she did it and she said it was easy-her mom and dad got all the orders for her. I was mad and didn’t think it was fair and complained to my dad about it. He told me life wasn’t fair, never would be, but that I’d really won, and I’d appreciate it some day when I realized that I had gotten much more out of it than Susie had. Not what a 9 year old girl wants to hear. So I’m sure I sulked around for a while, until something else captured my attention.

But now many years later, I get it. My dad was right- I had won! I’d learned how to set a goal, prospect customers, perfect my sales pitch, work on my organizational skills, plan the logistics of delivery, handle money, make change and enjoy quite a few cookies, too!

And that’s why I implore you to only buy cookies from Girl Scouts. I know there are many well intentioned parents that want to help their daughters, and help support the troops so they can put on all the programs they have scheduled; but please help them by letting them sell!

Now with the Internet and rise of ecommerce, girls scouts are using the power of technology to expand their sales channels. Last year I got email solicitations, skype sales calls and still ran into a few girl scouts in front of stores.

And I still pledge to buy cookies from any girl scout who asks.  The Girl Scout Cookie Program®, helps girls learn the essential skills they need to become effective leaders, manage finances, and gain self-sufficiency and confidence in handling money.

In a recent study by the Girl Scouts Heart of the South, they documented skills the Girl Scout Cookie Program teaches, which girls can apply to everyday life:

  • 85% increased their money management skills as they developed budgets, took cookie orders and handled customers’ money.
  • 83% developed business ethics, learning to fulfill promises to customers and considering how best to contribute to their communities with their earnings.
  • 80% set goals and created objectives to reach them.
  • 77% made important decisions, learning to work as a team to develop a business plan, deciding when and where to sell cookies, and determining what to do with the money they earn.
  • 75% developed people skills, learning to talk to, listen to and work with different kinds of people.

Many successful businesswomen and community leaders say they got their start selling Girl Scout Cookies. So when your local Girl Scouts come calling with this year’s best-selling cookies, remember you’re saying hello to tomorrow’s business leaders.