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

Archives for February 2017

Mystery Monday – February 6, 2017

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Welcome to Week 52 of Mystery Mondays. The answer to Week 51’s Mystery Photo is: The CSX Railroad’s Great Miami River Train Bridge in downtown Dayton. I took this photo on January 4, 2017.

We congratulate our randomly drawn winner Su Neal 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 52:

Photo by Tom Gilliam of DaytonGram & Tom Gilliam Photography.

Park City Club To Morph Into Roost American

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Chef Dana Downs has created a name for herself with gift for food, opening  Roost Modern Italian in Dayton’s historic Oregon District over five years ago, after spending years serving up meals through private catering and private dining experiences.  Just over a year ago she opened a second restaurant in Kettering, park City Club which opened over a year ago in the location formerly known as Lincoln Park Grille, by Fraze Pavillon.

“The restaurant industry is ever changing”, says Chef Downs, “with two restaurants, we can internally compare our results restaurant to restaurant to help us deliver a better product with even greater service.

Chef Downs feels that bringing together the brand for which she is most well-known, as well as incorporating the learnings that came with expanded operations can be beneficial for her staff, the customers and the community.

People know what to expect when visiting Roost and Park and delivering consistently on those expectations is our goal.

Effective Wednesday February 15, 2017 we are bringing together the brand made most popular by Roost Modern Italian and will be co-branding both of our restaurants. Roost Modern Italian will now be known as Roost Italian and the restaurant known as Park City Club will now be known as Roost American. 

Customers can expect the same great dining experience with improved consistencies in our service, our staff, and the offerings in both restaurants. “We are raising the bar just a bit at Roost American – and giving our customers the items that they have continually requested”, says Chef Downs.

People in Dayton know that they can count on Chef Downs to deliver.

Roost Italian located at 524 E. Fifth Street, is open Tuesday through Thursday from 5 to 10pm, Friday and Saturday 5 to11pm and Sunday 5 to 9pm. Roost American located at 580 Lincoln Park Boulevard is open Tuesday through Thursday from 5 to 10pm and Friday and Saturday from 11am to 11pm.

 

Iconic Dayton Bartender to Retire after 50+ years

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Rick Busch, legendary Dayton Bartender at Franco’s

Some Daytonians are unforgettable characters.  Such is the case with lifelong barkeep, Rick Busch.  He is set to retire from Franco’s Ristorante Italiano on Tuesday February 7th, after over 50 years in the business, the last 15 years at Franco’s.

If you have seen or met Rick, you would never forget him.  He has a quick wit, and is well known for his sarcastic jokes.  His trademark mustache and beard are throwback style.  His deep, rich voice and laugh are unmistakable.  Rick is sharp, and is a treasure trove of information about the Miami Valley restaurant scene.  He is a lifelong Dayton foodie, and always up for a Food Adventure.

Rick says “Franco’s World Famous spaghetti” is a Must Eat !

Whether talking about a past or present local eatery, he usually has a great story or insight on the place.  We chatted with Rick about old restaurants like the “Cork n Cleaver” and shared recent memories from this past year’s Italian Festival.  His infectious smile is a testament to his craft as a bartender.  He is knowledgeable, and makes you feel at home.  No wonder he has had a successful career spanning five decades.

Moretti Beer at the bar served by Rick

The long days of standing on your feet for several hours in a row, and the toll it takes, caused Rick to decide it was time to retire at this point in his life.  He also works for clients through a Dayton senior service care company.  We assume he may continue that part time.

So how did he become this legendary bartender??  Let’s find out!

 

HERE’S THE SKINNY on ICONIC DAYTON BARTENDER, RICK BUSCH:

—He grew up in West Carrollton and regularly meets with a group of classmates from his high

Tuesday Feb 7th, 2007 ends 50 years of bartending

school class of ’64.  With his wisdom, he explains the importance of time with good friends, because life is way too short.

—Rick started bar tending at the 400 Club in the mid 1960’s, which was Dayton’s first gay bar on 400 Warren St.  He said “if people knew some of the stories that went on in that place, oh boy…”

—He also worked bar at the legendary Stockyards Inn on Springfield Street in Dayton and a stint at Frigidaire in 1976.

Steve and Rick at Dayton’s Italian Fall Festa

—His next move was the Bar Manager at the Daytonian Hotel at Third and Ludlow Streets from 1980-1984.  During that time, first lady Nancy Reagan paid a visit and dined.

—Over the next 17 years, Rick would work at the TWA Ambassadors club at the Dayton Airport, tending bar.  Oh, the stories he must have heard and shared over the years.

—In 2001, he started working at Franco’s Italian restaurant, on Fifth Street, where he was an immediate fixture.  This is where the Food Adventure Crew first met him.  The food and drink are always good, but Rick puts his special touch on service that you can’t describe.  You

Rick running the Cash Register at Franco’s on Fifth Street

have to experience it yourself.  An era is truly coming to an end (insert one of Rick’s jokes here).
We decided to put some stats together based on averages, to estimate of the number of people Rick has served over the last 50 years.  We figured out that Rick has served approximately 780,000 customers.  We figured 234,000 which would have been served at Franco’s alone.  That is an amazing feat.

 

We estimate Rick has served 234,000 people in his 15 years at Franco’s

—On a personal level Rick loves good food & wine.  He loves to explore local eateries, & loves to travel.  He loves to dine in locally owned & operated, small town restaurants.  He is also known for hosting some epic parties at his Beavercreek home.

 

Food Adventures has our favorite “Must Eats” at Franco’s, but today, we thought, “who better to seek that expertise from, than Rick Busch?”  He has 2 favorites from his 15 years working with the menu.

Rick serving up calamari and garlic bread

RICK BUSCH’S “MUST EATS” at FRANCO’S RISTORANTE ITALIANO:

—FETAGO di MANZO (CALVES LIVER AND ONIONS):
Liver sliced and sautéed to perfection in Franco’s kitchen.  Served either Italian-style with sauce or American-style with onions.  Rick says this dish is fantastic.

 

—FRANCO’S WORLD FAMOUS SPAGHETTI:
Spaghetti noodles tossed is a combination of Romano cheese, fresh roasted garlic and olive oil.

Peroni Italian Beer

We love to add mushrooms, but Rick says, instead, add Franco’s homemade, special Italian sausage (insert one of Rick’s joke here).

 

 Are you hungry?  Want to try some of these dishes yourself?  Well, come out to Franco’s Ristorante Italiano at 5pm  this Tuesday, Feb 7th for Rick’s retirement party.  Whether you knew him or not, it is a perfect chance to try some authentic Italian recipes and visit with Rick at Franco’s one last time.

Last time we dined at the bar, Big Ragu got a Moretti Italian Beer with his appetizer, which is his tradition.  When he told Rick he was ordering Lambrusco with his meal, Rick said he

Lasagna at Franco’s

would have to get rubber gloves out to protect himself from serving that crap.  Ragu ordered another Moretti Beer instead.  This Tuesday, Big Ragu promises to toast him with a glass of Lambrusco.

Congratulations on your your retirement, Rick!  It is well deserved.  Thank you for all of your hard work and service over the years. The ole’ Italian place won’t be the same without you.
For more Food Adventures, please “like” us on Facebook here.
Feel free to browse the photos below from our visits to Franco’s Restaurant.

A view from a beer

Lasagna

Bar Seating

Hand breaded mozzarella cheese balls from Franco’s

Chocolate Cake at Franco’s

Manicotti

Ravioli with Marinara

Entrance to Franco’s

Congratulations on your retirement, Rick Busch !

John Legend brings his Darkness and Light Tour To The Rose

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Acclaimed, multi-platinum selling, Oscar, Golden Globe and 10x Grammy Award winning singer-songwriter John Legend has announced dates for his highly anticipated North American tour, Darkness and Light Tour.  Hitting a number of major cities throughout the US, including at stop in Huber Heights, OH at Rose Music Center on Monday, June 12th, the multi-city trek will feature Grammy-nominated singer-songwriter Gallant as the opening act.

The tour announces on the heels of Legend’s fifth studio album Darkness and Light, which has received a plethora of critical praise since its December 2nd release on Columbia Records.  USA Today hailed the album as John’s “most personal record” with tracks like “Right By You” which they described as “a heart –tugging rumination on his 7-month old daughter, Luna.”  Time Magazine called the body of work “unflappably classy”while the New York Times said Legend “treats love as something far more complex than a panacea and a fount of perpetual reassurance, with music to match.”  Continuing, the New York Times pointed to the album’s most recent anthemic hit single, “Love Me Now”, which they praised as “a seize the moment song”, that“revolves around an insistent, lo-fi piano figure, and its chorus first arrives with Mr. Legend nearly alone, singing over simple, fading chords”.

As a special bundle promotion, every pair of tickets fans purchase online will include the option to get a copy of the Darkness and Light album.  More details are available through the John Legend website.

Throughout his career, Legend has worked to make a difference in the lives of others. In 2007, he launched the Show Me Campaign (ShowMeCampaign.org), an initiative that focuses on education as a key to break the cycle of poverty. The 2010 BET Humanitarian of the Year award, the 2009 CARE Humanitarian Award for Global Change, the 2009 Bishop John T. Walker Distinguished Humanitarian Service Award from Africare and the 2011 Harvard Foundation Artist of the Year Award recognize Legend’s efforts and leadership in this arena. John sits on the boards of The Education Equality Project, Teach for America, Stand for Children and the Harlem Village Academies and co-chairs the Harlem Village Academies’ National Leadership Board. Additionally, Legend supports LRNG, a movement dedicated to inspiring innovation in the learning process to one that better reflects the world we live in today. In 2015 Legend initiated the #FreeAmerica campaign, designed to change the national conversation of our country’s misguided policies and to make a change in America’s criminal justice system.

Legend also continues his successful foray into the world of film as one of the principles for Get Lifted Film Co., a film and television production company based in Los Angeles. Get Lifted Film Co. has sold several projects in television to networks including Showtime, NBC, HBO, USA, MTV, OWN and FOX. In addition to these sales, Get Lifted Film Co. was previously in a television deal with Comcast/Universal and is currently in an overdeal with Legendary Television. Get Lifted Film Co. serves as Executive Producers on the HBO documentary “Southern Rites,” Pop Network docu-series “Sing it On”, and WGN America’s series “Underground.” Additionally, Get Lifted Film Co. has worked on several films such as “Southside With You” and “La La Land.” Get Lifted Film Co. has an executive producing credit on the 14-time Oscar-nominated film “La La Land” in which John also appears, playing a jazz band leader named Keith alongside stars Ryan Gosling and Emma Stone.  Legend also contributed to the film’s soundtrack with the original song “Start a Fire.”  To date, “La La Land” has taken home an impressive six Golden Globe Awards, two SAG Awards and a PGA Award.

Tickets for the Huber Heights show, $102.00*, $90.00*, $72.00*, $62.00* and $23.50* will go on sale to the public beginning 11:00am on Friday, February 10th 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.  Dates, times and artists subject to change without notice.

Just You ‘N’ Me and 4200 Others Can See Chicago at Rose Music Center

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Hailed as one of the “most important bands in music since the dawn of the rock and roll era” by former President Bill Clinton, the legendary rock and roll band with horns, Chicago will make their debut at Rose Music Center in Huber Heights, OH on Saturday, May 20th .

Chicago – who celebrates their 50th anniversary as a band this year and were inducted into the Rock and Roll Hall of Fame in 2016 after receiving their first nomination – came in at #9, the highest charting American band in Billboard Magazine’s Hot 200 All-Time Top Artists. Chicago is the first American rock band to chart Top 40 albums in six decades.

Lifetime achievements include a Grammy Award (Chicago Transit Authority, 2014), multiple American Music Awards, a star on the Hollywood Walk of Fame, a Chicago street dedicated in their honor, and keys to and proclamations from an impressive list of US cities. Record sales top the 100,000,000 mark, and include 21 Top 10 singles, 5 consecutive Number One albums, 11 Number One singles and 5 Gold singles. An incredible 25 of their 36 albums have been certified platinum, and the band has a total of 47 gold and platinum awards.

Chicago have toured every year since the beginning – they’ve never missed a year. The band is now in their 50th consecutive year of touring, and continue to be true ambassadors for their beloved hometown, carrying the city’s name with pride and dignity around the world. The line-up includes original band members Robert Lamm on keyboards, vocals, Lee Loughnane on trumpet and vocals, James Pankow on trombone and Walt Parazaider on woodwinds, as well as Jeff Coffey on bass, vocals, Tris Imboden on drums, Keith Howland on guitar and vocals, Lou Pardini on keyboards, vocals and Walfredo Reyes, Jr. on percussion.

From the signature sound of the Chicago horns, their iconic vocalists, and a few dozen of ever-classic songs, this concert is one not to be missed!

Tickets for the Huber Heights show, $73.00*, $61.00*, $51.00*, and $24.50* will go on sale to the public beginning 11:00am on Friday, February 10th 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.  Dates, times and artists subject to change without notice.

Announcing (DE-FI) Fashion Week’s Full Schedule

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We are (DE-FI)ng Fashion Week! With a different Fashion Show popping up every week that garners applause as models sashay up and down the runway, it’s easy to get caught up in the hype of lights, camera’s and action BUT the fashion show is just the tip of the iceberg and only makes up 5% of the Fashion Industry.

Savor Your Sunday Brunch Benefits Stivers

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For one month each year Coco’s Bistro, located  downtown at 250 Warren Street,  serves up a Sunday brunch to support Stivers School for the Arts.  This nine year tradition features a different group of student artists performing while you enjoy a scrumptious meal and fifteen dollars from each $30 brunch served goes directly to the school.

The Henri Rousseau painting, “The Sleeping Gypsy” was the inspiration for this years  promotion as wll as 14-ft-high by 21-ft-wide rendition that was painted live on stage by Stivers visual artists at the 2016 Stivers Celebrates, the school’s annual holiday performance.

Past brunch  menus have included fillet and eggs benedict with a house demi-glace,  Huevos Rancheros,  and a Mexican-inspired dish of tortillas with eggs and green chili sauce a vegetarian frittata,  French toast, Italian grilled cheese, Coco’s famous burger, bourbon shrimp salad and a winter spinach salad.  Look for a similar menu this year.

Brunch runs from 10am – 1:30pm  and reservations are suggested.  You can call  (937) 228-2626 for more information or to reserve your table.  The entertainment for each week  is:

Feb 5  The Stivers Jazz Group

Feb 12 The Stivers Strings

Feb 19  The Stovers Chamber Choir

Feb 26 The Stivers Concert Pianists

Buy 2 Rapid Fire Pizza Get One Free On Super Bowl Sunday

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Rapid Fired Pizza wants to help you celebrate the Super Bowl.  On Sunday, February 5th they’ll be offering a a free pizza with the purchase of two pizzza.   This promotion will last for the entire day and apply to all 11 Rapid Fired Pizza locations. To find the one nearest you, check their website.

 

Rapid Fired Pizza offers a build your own or craft pizza that is cooked in 180 seconds. RFP features eight sauces, eight cheeses, over thirty toppings, and fourteen dipping sauces for patrons to build their perfect pizza, there are ten craft pizzas on the menu as well. Salads, breadsticks, and desserts are also available.

Mb Hopkins Art Raises Funds For Mental Health Services for Refugees

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Bill Franz, local photographer who captures so many great thing in the Miami Valley and shares them on his  Dayton at Work and Play site snapped the picture below.  He met artist Mb Hopkins last night at Courthouse Square as he was photographing the Emergency Protest Against Trump’s Refugee Ban.

Mb had created a beautiful art work and was giving prints to people in exchange for their contribution to the local Unitarian Fellowship for World Peace. This organization provides no-fee mental health services in several languages to refugees and immigrants.

“The best part of last night — well, there were many best parts — was getting a big hug from a woman in a hijab, and having several teachers who wanted multiple posters to share with their teacher friends and to put up in their classrooms. Teach your children well! Great, loving crowd”,  says artist Mb Hopkins.

If you would like to own your own print, you can find them at Eclectic Essentials and CLASH in the Oregon District and at Sam And Eddies Open Books in Yellow Springs! All money goes to Unitarian Fellowship for World Peace.

Preparing For The Super Bowl Party

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nrg Staduim, home of Super Bowl LI!

This Sunday might as well be declared a holiday in the United States. It could be argued that it the holiday could be international; the global reach for Super Bowl 50 was 167 million people. That is the third largest audience in the history of people watching television. The week before the game is nothing but analyzing the game to death, figuring out where to watch the game, and an odd parade of previews for ads that will be played during the Super Bowl. Part of this pre-game ritual is preparing the drinks that people will be consuming during the game.

A Little Love for the Refrigerator

Don’t reach for your keys until you have reached for something else; the refrigerator door. Spend a little time in there pulling out all the leftovers you were going to eat and the jars on the door you have not looked at in a year and dump them. Mainly because you are going to need plenty of room for keeping drinks cold. And food, I suppose. There is the added benefit of getting rid of all the odd smells in there, which is nice. While you are in rummaging, take stock of the fruit and mixer situation. Do you have some juices? How much pop is in the fridge? How is the beer situation? Write it down in your favorite list-taking app (mine is Google Keep). As you are walking out the door, look in the liquor cabinet. There may be a stop at Arrow Wine in your future if you are running low on a family member’s favorite rum.

Shop Smart

Fridge full of SUper Bowl beer

This will get us through the first quarter…

Technology has come a long way. While there is nothing wrong with guessing the amount of drinks you are going to need for an event, there are websites out there now that can help you out. Perfect Party Planning, while not a thing of beauty, is one of the better ones out there. Mostly because it takes into account how people drink, from the children who will not be having anything to the one guy who you KNOW is going to be borderline drunk by the opening coin flip.  You can modify accordingly, but this handy tool is a great place to start. The good people at Epicurious have their own chart, which uses a little more explanation and goes into more detail for those of you who want to REALLY go deep. Buy a little bit extra, especially with beer and mixers. Pop and juice are fair game for anyone, and few people will turn down a beer at any point during the game.

Make a Batch of Cocktails

People are going to want something to drink when they get there. Having beer and wine readily available is one way to go. Another thing you can do is make batches of cocktails! This is a great way to get a drink into someone’s hand the moment they walk in the door. There is no worry that you are going to be bartending for the first hour of the party or that people will be waiting for a drink. If you know the recipe, batching it is not difficult. Multiply the recipe by the number of cocktails you want to make, and you are off to the races. For large jugs or bottles to pour from, I recommend Brewtensils. Yes, you can hit up Target for a fancy jug, but Brewtensils has a great selection of bottles and plenty of them.

Bartender Shaking a Cocktail

Shaking adds water to the cocktail as it chills it.

The one thing you do not want to forget when you make a batch of a cocktail is the water. Water is critical to the way a cocktail tastes and one of the reasons they are mixed with ice. It takes off some of the rough edges of the liquor as it chills the drink. You can do this in one of three ways. If you have a vessel with a spigot that is going to be self-serve, or a punch bowl, you can make the cocktail in advance and just add ice to it about ten to fifteen minutes before guests arrive. This will give the ice some time to melt. You can shake or stir the cocktail briefly over ice before you serve it. Sure, you are back to bartending, but it will be a little less time-consuming. The third way requires you to add water to the cocktail when you make the batch. For every cocktail you are planning to make, add about a half an ounce of water. Then put the well-mixed cocktail into your clean fridge, and it will be ready to just share and enjoy!

This is a Marathon

The men playing the game are not new to the sport, in the same way you and your friends are not new to drinking. So you know you are going to need to pace yourself. We all enjoy a great craft beer, and Dayton is lousy with it. Grabbing a few growlers, or a keg if you can get it, of beer is the right way to go. The smart money is going to pick up some session beers along with the other, more robust beers. Warped Wing’s release of Trotwood means we all know there is a local, if sometimes hard to find, lager out there to enjoy. Rhinegeist’s Hans is available in a limited release, setting an easy drinking lager up with Cougar. Otherwise, click on the link above and find the low-ABV beer that will get you through to the final play.

…And A Bottle of Wine

A few bottles of wine for the party…

Wine is a little more of a finicky creature. People who love wine can be almost as snobby as craft beer drinkers when it comes to what they want in their glass. One way to get around this is to just ask what they want to drink, then go out and buy it. But if you are just going to get a few bottles of red and white for the game, don’t be intimidated by the wine section. For white wines, Riesling a general crowd pleaser, as is a good Chardonnay. Spicy food tends to hover around the tables of sporting events. A sweet, cool Riesling will wash that spice right off your tongue before the fire starts. Chardonnay is just a general crowd pleaser. Need a red? Pinot Noir and Zinfandel (the real ones, not the pink stuff) work really well. The lightness and fruitiness of either of those two will give some relief if the spices get to be too much. You can even pick up a bottle or two of Champagne in case your team wins!

While the game is going to be on, the event itself is gathering your friends and family together to eat, drink, and have a fun screaming at the television. Hopefully by game day there will still be some surprises, both on the field and during the commercial breaks. The planning you have done should prevent any surprises happening to you and your guests during the festivities. Unless your friend who was drunk(ish) at the coin toss makes it to the end of the game. Now, can you pass the nachos?

Submarine House Kicks Off 2017 Cheesesteak Challenge

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The Super Duper Cheesesteak from Submarine House

The annual “Super Duper Cheesesteak Challenge” has started across the Miami Valley at every Submarine House, proceeds of which this year go to the Pink Ribbon Girls.  January 30th was the first day that Dayton area residents could partake in this food challenge for charity.

The Food Adventure Crew has been a part of the event for more than 3 years and we have seen almost $50,000 raised for Dayton’s Children Hospital during that time.

On Fat Tuesday, February 28th, 7pm, Food Adventures with Dayton Most Metro and Dayton Dining will be hosting a “one night only” qualifying event for charity at the new Centerville Submarine House Bar & Grill location at 503 Miamisburg-Centerville Rd., next to Adventure Golf for 16 contestants! Everyone is welcome to come watch and cheer …. but first

The Super Duper Challenge t-shirt

***WHAT IS THE SUPER DUPER CHEESESTEAK CHALLENGE ?????

HERE’S THE SKINNY:

—WHEN: Starting Jan, 30th you may take the challenge at any Submarine House location through April 2nd.

—WHAT: You must eat a 16 inch SUPER DUPER CHEESESTEAK, with “The Works” toppings in less than 16 minutes. Super Duper means this 16 inch sub has triple the meat and triple the cheese of their normal subs.  The Works includes: Cheese, mayo, lettuce, tomatoes, onions, homemade oil & vinegar dressing & pepper relish.   Grilled Mushrooms also come on the sub.  Important – NO topping substitutions, you have to eat it as is with all of the ingredients.  This is not a baby challenge.  So bring your loose pants.

Take the Challenge !

—WHY: If you complete the challenge, your sandwich is free and you win a T-shirt. A portion of the proceeds goes to The Pink Ribbon Girls charity.

—COST: About $23 up front, which is refundable if you complete the challenge successfully.  You can take the challenge at any Submarine House, alone or with a group of friends from Jan 30th through April 2nd.

The top 10 fastest times will see the competitors called back in April for the “store championship semi-finals.”

Food Adventures is hosting a special night Fat Tuesday Feb 28th at 7pm

The winner of each store will advance to the FINALS April 22nd, 1pm at the new Huber Heights Bar & Grill Location at 5376 Taylorsville Rd.

 

*** SPECIAL EVENT ANNOUNCEMENT ***

We are looking for a few hungry men and women !

Cooking up Cheesesteaks

Food Adventures is hosting a one-night only, Qualifying Round for charity event related to the Cheesesteak challenge.

*WHERE: The new Centerville Submarine House Bar & Grill,
503 Miamisburg-Centerville Rd (next to Adventure Golf)

*WHEN: Fat Tuesday Feb. 28th, 7pm

*WHAT: 16 contestants (to match the 16 inches of sub) will have a shotgun start and we will see if anyone qualifies with a top 10 store time.

Food Adventure Cheesesteak Qualifier 2016

*WHY: A portion from all food and drink sold that night will go to the Pink Ribbon Girls charity, so come out and root on your favorite friend or family member.

We do have a few contestants signed up already for this event:

 

Chef Hayden is ready

1)-MATT “PORKCHOP” HAYDEN:
This local chef owns Scratch catering and has promised to bring his love for food and appetite to the event and measure his munching skills. Can he successfully eat that 16 inch sub in 16 minutes?  We welcome this newcomer to the charity event!

 

Bryan Suddith, cleansing his palate

2)- BRYAN “BABY BLUES” SUDDITH:
This nationally acclaimed Slam Storyteller and lover of good grub, joins the contest once again this year.  He qualified last year, and this year is looking to beat his time of 14 minutes, 13 seconds.  Can he do it?  And can he beat his time from last year?  Vegas is setting strong odds that he can!

 

3)- JOE “THE MINISTER OF MEAT” AMSTUTZ:
A new contestant, not much is known about this participant, but by his nickname, we expect a promising competitor.  He is currently in training for the event in an undisclosed location.  Can the “minister of meat” handle 16 inches of heaven?  Be there and find out!

 

4)- STEVE “THE BIG RAGU” MILANO:

Big Ragu looks to redeem himself

This Dayton foodie looks to redeem himself after last year’s disappointing failure, where he did not finish the sandwich.  Will the Big Ragu beat the Super Duper Cheesesteak on Fat Tuesday?

 

5)- ONE OF THE CHROME DIVA’s:

Special Participant from the Chrome Divas

One of the women’s charitable motorcycle groups, the Dayton Chrome Divas, will be bringing in a female contestant.  Can she show the fellas who is boss?  We are super excited to have this special guest as part of the Super Duper Cheesesteak Challenge event.

 

6)- “THE GARLIC CHAMP” KEVIN SORICE:
The “senior” division champ from last year, impressed the crowd with a time of 9 minutes and

Kevin Sorice “The Garlic Champ”

19 seconds. Can this Italian Stallion show up the young guys this year? The Garlic eating champ of Garlic Fest thinks so !  Be there to see this man vs. bun.

7)- JOHN “HAMBONE” HAMMOND:
John is back and looking to beat the challenge this year. Last year he could not quite finish the sub, but this year he is as determined as ever. Come root for John, this guy never quits! Can Hambone hammer this challenge?  Watch him as he tries to knock out the 16inch Super Duper Cheesesteak and put his reputation where is mouth is !

That leaves spots for 9 more contestants!  If you want to participate, email us at [email protected]

Again, this qualifier will be held at the new Centerville Submarine House at 503 Miamisburg-Centerville Rd.

Chef and Jax are guest Judges from Food Adventures

Guest Judges will be Hungry Jax and Chef House from the Food Adventures blog.  They will have stopwatches ready and waiting.  They will be making sure every morsel of food is swallowed for the official times.  Don’t miss this fun event, we are expecting a good crowd.  Bring your friends, family and co-workers to cheer on your favorite.  There promises to be a lot of hooting, hollaring, and eating !  Don’t forget, Submarine House has a great beer selection at the Centerville location.

Get Cheesey with the Super Duper Cheesesteak Challenge going on now !

Remember, this is all for a great cause, so 16 inches of heaven are waiting for you ……….. See you at the Submarine House !

***UPDATE:  A Special Appearance from former champ KRIS MICK.. he will be scouting out the competition and may put on an exhibition to show the crowd what a record breaker looks like…  You may know Kris, who is a yearly fixture in the Finals competition.  This college footballer from

Kris Mick ,former Champ, will be in attendance

Troy, Ohio has a cult following and is also known for his popular Submarine House commercials.

Still hungry?  Tackle more Dayton foodstuffs with Food Adventures on Facebook – LIKE us HERE.

We are not food critics.  We are original Dayton foodies who love to eat! This is our passion, not our job, and we leave no plate unturned!

Check out our photos below, from past Super Duper Cheesesteak Challenge events at Dayton’s original Submarine House…

2016 champ of the whole thing – Andrew Oakes

Its you and 16 inches of super duper cheesesteak heaven

Food adventure qualifier

Chef House was a guest judge at the Vandalia Cheesesteak event last year

Dig in

Jax and her time keeper helpers

Cheesesteak- you have to eat this in 16 minutes and it is free

The finals 2016

Im done !

A previous contest

Ragu with Andrew Oakes again 2013 and 2016 champ

The Super Duper Cheesesteak – a Dayton legend

Last Year’s Food Adventure contestants 2016

 

6 Course Wine Dinner at Meadowlark Wine Dinner

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An intimate 6 course dinner paired with 6 different wines with special guest, California wine maker Peter Stolpman. The menu is a collaboration from chefs Wiley, Elizabeth Valenti, Dave Rawson and Jenn DiSanto from the newly formed catering and events division SageCraft.
Reserved seating only and space is limited. Call SageCraft to reserve your space (937)296-0600. Price is $79.00 per person and includes all 6 courses, 6 wines and a few sweet treats to finish out the evening.

416 Diner To Debut In Oregon District This Spring

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After seeing the signs on the windows of the former Fifth Street Deli, I reached out to building owner Guy Fragmin to ask about his plans for 416 Diner and he was kind enough to invite me down to chat about his new concept.  What I didn’t expect was to find him on scaffolding working on the remodel himself.  As we talked he shared that he’d been a chimney sweep, worked in construction and then spent 20 years working in advertising for the Berry Company.

So how exactly does that lead to opening a restaurant?  Guy explained that growing up in West Virginia his family had a deli/dinner and a bar and restaurant and that going there as a kid left him with great memories and he’d always dreamed of opening his own place.  He left West Virginia to attend the Ohio Institute of Photography and that’s how he ended up in Dayton.

In 2005 he bought the building at 416 Fifth Street in the Oregon District, as an investment property and on the day he closed, he was approached by Rob Strong to rent the first floor for a deli.  After 10 years the Fifth Street Deli has outgrown the space and is currently renovating the old Canal Street Tavern at 308 East First Street and will soon open the Canal Street Arcade and Deli.  Fragmin is happy to see the growth of that deli and wishes him much success in his new space.  Thinking about the empty space and the plans he’s been making to have a diner since he was a child, Guy really tried to think about what the area really needed, looking for a niche market that wasn’t being served in the area.

So his concept for early breakfast, lunch and late night really great comfort food was born. An early draft of the menu shows eggs and breakfast meat combos, about 1/2 a dozen omelets, pancakes and waffles. And what’s a great dinner without burgers, BLT’s, and a great Philly cheese steak sandwich.  Fragmin also got quite excited about the Pepperoni and Sausage Rolls that will be his signature item.  Guy explained to me that these were a staple of growing up in West Virginia and theses hand held treats are served in bars, bakeries and convenience stores all over the state.

When the remodel is done, there will be booth seating against the east wall, some tables near the front and counters, both low and high,  overlooking the open kitchen on the west wall.  He anticipates opening in late April/early May, based on construction and permits.  He was quick to offer up gratitude for the help he’s received from Cindy at the Health Department, Rachel Bankowitz, who handles historic preservation for the City and Jen Cadieux at the Downtown Partnership, who he said has been just incredibly helpful.

Curious to see what the new place will look like?  Here’s a photo of  the plans, which are  posted on the front door.  Sorry for the fuzzy picture, I’m no photographer, unlike Fragmin, who is and will be able to take great pictures of his food once the kitchen is up and running.

And since it will be a few months before we’ll be eating at 416 Diner, I asked Guy where he likes to dine out.  He shared “I’m a big fan of local, I don’t do chains.  I really enjoy the Corner Kitchen and Meadowlark.”

Stay tuned for updates from us on the progress and we’ll be sure and let you know when opening day is scheduled.

2017 Super Bowl Commercials

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For many, the commercials at the Super Bowl are almost a bigger draw than the actual football game.  In the very first Super Bowl in 1957 a 30 second spot sold for only $42,000.  In 2007  spots sold for about $2.6 million.  At an average cost this year of $5 million per 30 second spot, advertisers often but these spots long before the teams have claimed their championship spots.  Fox reports that over 90% of this years spots were sold by December.   The Super Bowl ads are the most expensive commercials you can buy.  Ads during the World Series this year topped out at $500,000 and during the Oscars last year cost about $2 million.

Last year’s average Super Bowl spot was seen by about 112 million viewers, and it’s this huge draw that makes companies spend months trying to create the epic ad that will go viral.  There is no exact recipe, as over the years  celebrity, spoofs and little old ladies have all topped the ranks of best commercial ever.  Coco-Cola’s Mean Joe Green is a classic from 1979, Wendy’s 1984 hit, Where’s the Beef and Apple’s 1984 Introduction of Macintosh are some of the most successful commercials ever.

Here’s a look at what 2017’s Super Bowl ads look like:

Lady Gaga stars in Tiffany & Co. FIRST EVER Super Bowl commercial!

https://www.youtube.com/watch?v=5OGTdbGZE0o

FIJI Water is a gift from nature to us

https://www.youtube.com/watch?time_continue=1&v=MeF134YMoS0

Tom Brady stars in this Intel 360° Technology spot proving you can make anything look epic.

https://www.youtube.com/watch?v=nTw7eten1no

Mr. Clean gets a little sexy in this spot.

https://www.youtube.com/watch?time_continue=1&v=GDzMxlw2Fgo

 

This is the story of our founder’s ambitious journey to America in pursuit of his dream: to brew the King of Beers.

The Coen Brothers, produced this “Born to be Wild” spot featuring Peter Fonda.

 

https://www.youtube.com/watch?v=BvHFM8c7cPM

 

Ford Encourages us all to Go Further

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

 

Papa John’s is a long time Super Bowl Advertiser

https://www.youtube.com/watch?v=_5GKhjJ5uno

 

If you can’t believe your eyes when you see the new Buick, then you’re in for a big surprise with “Not So Pee Wee Football,”

https://www.youtube.com/watch?v=Nx2PMnSzCB4

Here’s the extended cut of the Lexus spot Man and Machine

https://www.youtube.com/watch?v=h_iktzXK4K0

 

Roadside Assistance in the 2017 Kia Niro can assist you from most places on earth, even an iceberg.

https://www.youtube.com/watch?v=zLL2yLAu7wk

Who says romance is dead? Skittles proves it’s not

https://www.youtube.com/watch?v=2r9HyWPlTtI

“Yellow Tail Guy”

Wendy’s, hit it big in 1984 with there “Where’s the Beef”commercial, rated as the 2nd most influential spot.  Here’s the spot that will air this year.

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