Dayton937

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

Archives for April 2017

Paddy’s Irish Pub To Shut Down

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The owners of Paddy’s Irish Pub in Centerville announced they are closing via their Facebook page.  Here’s what the posted:

“All great journeys must come to an end. It was two years ago on Saint Patrick’s Day that we opened the doors at 953 South Main St. for the first time and we couldn’t have asked for a better reception. So it is with a heavy heart that we announce our last day of operation will be this Saturday. We will be closed Monday and Tuesday. As for the rest of the week, we will be open during our normal hours of operation.

To show our appreciation ALL FOOD WILL BE HALF OFF and we will have the following drink specials ALL DAY for the remainder of the week…”
Liquor- $2.25 Top Shelf / $1 Well
ALL BEER- $1 Pints / $2 Talls / $3 Mugs

 

“May the road rise up to meet you.
May the wind be always at your back.
May the sun shine warm upon your face;
the rains fall soft upon your fields
and until we meet again,
may God hold you in the palm of His hand.”

From our family to yours,
Thank you

 

This location was originally opened by Bill DeFries Beef O’Brady’s in 2004, then was sold and  became Tavern on Main.  Scott and Candy Anderson, took over in 2015, and the business became Paddy’s  and at the time also owned Murphy’s Irish Pub.  Murphy’s morphed into  Caramella’s Italian Kitchen, which shut down earlier this year.

LIGHTS, CAMERA, DAYTON

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The Old Man and the Gun​ To Film Downtown Dayton

Hollywood is coming to Dayton on May 1st & 2nd to film a movie starring Robert Redford and Casey Affleck. The movie production crew will be filming at the Liberty Savings Bank on 2nd Street, which will be closed between Ludlow St and Wilkinson starting at 6:30am on that Monday.   2nd Street from Main to Ludlow will be closed again at 7pm on Monday, May 1, through Tuesday, May 2nd at  7pm. The film company will have vehicles, boom lifts & lights parked on 2nd Street during these two days.

While the closed set and road closures will be a minor inconvenience, the economic impact of having a film of this size in the city will be felt by many businesses. The film has already contracted with or done business with the following business:

  • Dayton Cultural & RTA Center
  • Talbott Tower
  • Arts Garage,
  • Liberty Tower
  • 1st Financial
  • Key Bank
  • Table 33
  • Lucky’s Taproom & Eatery
  • City Parking Garage
  • Leigh Building

Pete Nichols, Vice President with Colliers International, who is the real estate agent for several of these properties says, “It’s a great event for the city of Dayton, and we’re doing everything we can to help. ”

Film also means jobs and the following Montgomery County residents have already been hired to work on the film, per IMDb:

  • Story Board artist J.Todd Anderson worked with the director to illustrate the narrative, plan shots, and draw panels to demonstrate action and maintain continuity between scenes.
  • WSU Grad Scott Bowers will serve as the Second Assistant Director.
  • other local hires include grips, gaffer, Camera and Costumers

Dayton began scouting in January to help find locations for the film, with assistance from the

Photo by Tom Gilliam

Downtown Dayton Partnership’s Hope Collins, local realtors and building owners. Based on descriptions provided by the movies Location Manager, FilmDayton submitted a half dozen downtown banks and office buildings for consideration.  Ultimately it was the look of the Liberty Tower that won over the production team to bring film to town.

Liberty Tower is a historic Art Deco building located on West Second Street. The Tower, which opened in 1931 and is listed on the National Register of Historic Places, was the first high rise structure in the city of Dayton, and remained the tallest until 1969. Liberty Savings Bank, the current owner of the building, undertook a major restoration project in 1998 to showcase original elements throughout the building and the first floor lobby. This Grand Lobby boasts 30 foot ceilings, stunning marble tile work, and many original fixtures-including a remarkable walk-in bank vault.

Our thanks to Jenna Kreitzer, Facilities Coordinator at Liberty Savings Bank for making this possible and Keith Klein at the City of Dayton for helping coordinate as well.

Photo by Tom Gilliam

Stoli Key West Cocktail Classic Comes To Dayton

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Over the past few months Stoli has traveled through great cities across the US & Canada in search of 36 Finalists who will travel to Key West in June and compete in the  Stoli Key West Cocktail Classic, the world’s largest LGBT bartender competition and show. The annual competition challenges local bartenders across the country to create their best Stoli cocktail and enter it for review under a celebrity judge panel. Each year, hundreds of bartenders compete, but only ONE can be the Key West Cocktail Champion!

Let’s pack the house at MJ’s on Jefferson Monday,  May 1 and support 3 of Dayton’s great LGBT Bartenders:

Each regional winner receives an all-expense paid trip courtesy of the Key West Business Guild to Key West June 7- 12th (6 nights/7 days) for the Finale week in Key West as well as press and a Stoli Premium bartending kit.

 The national winner will receive the title of Stoli Key West Cocktail Champion 2017, trophy, sash, $7,500 for their preselected community charity of choice, an additional $5,000 for a local Key West charity for which they will be playing (selected by their host property in advance), title of Honorary Grand Marshall of the 2017 Key West Pride Parade, a hometown celebration and check presentation ceremony at the winner’s home bar or club, and a trip to a special Stoli or Key West event somewhere in the world in the year of the winner’s reign compliments of the Key West Business Guild

Event Details: 

Monday, May 1st, 9:00 PM – 12:00 AM
MJ’s on Jefferson, 20 N Jefferson St, Dayton, OH 45402

RSVP Here

Judges: Rubi Girl Joshua Stucky, Century Bar owner Joe Head, Dayton.com writer Amelia Robinson

The first 100 RSVP’d guests through the door upon check-in will receive a Stoli drink ticket plus a wristband to sample all of the contestants cocktails and vote for their favourite bartender. We’ll drink to that!

For more information, full tour schedule, to apply to compete, or to RSVP to attend an event near you, visit  OUT.com/KeyWestCocktailClassic!

Listen To The Music of The Doobie Brothers At The Rose

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Rock and roll legends The Doobie Brothers are set to perform at Rose Music Center in Huber Heights, OH on Saturday, September 23rd.

Born out of Northern California’s chaotic, late-1960s musical stew, The Doobie Brothers’ rugged, real and authentic approach to rock and roll made them biker bar stalwarts. But their self-titled debut album in ’71 went beyond just leather and motorcycles, revealing even more musical layers; sweet three-part harmonies and rootsy, introspective, acoustic flavors.

 

The Doobie Brothers’ legacy has been built upon not just hit records, but also an unrivaled commitment to musical integrity and a steadfast allegiance to their enthusiastic fan base. The bands ability to evolve in a constantly changing industry and connections to generations of listening audiences is a testament to their craft.

 

The Doobie Brothers were inducted into the Vocal Group Hall of Fame in 2004, have won four GRAMMY® Awards and sold more than 48 million records worldwide (including three multi-platinum, seven platinum, and 14 gold albums). Their 1976 Best of the Doobies has sold more than 12 million copies, earning rare RIAA Diamond status. Their No. 1 gold-certified singles “Black Water” (1974) and “What a Fool Believes” (1979) lead a catalog of hits that includes “Listen to the Music,” “Jesus Is Just All Right,” “Rockin’ Down the Highway,” “Long Train Runnin’,” “China Grove,” “Take Me In Your Arms,” Takin’ It to the Streets,” “Minute by Minute,” “You Belong to Me,” and “The Doctor.” In all, The Doobies have tallied five Top 10 singles and 16 Top 40 hits.

 

The ability of The Doobie Brothers’ music to connect with the essentials of people’s lives in tuneful, affecting songs has developed an audience that spans generations today. Known for their dynamic live performances, the band plays close to 100 shows a year touring worldwide, delighting concert goers of all ages.

 

The mere name of the band gives one hope. And it makes you think, it makes you feel and makes you appreciate the efforts of one of America’s most dependable musical outfits. It takes you back, while also helping you look ahead.

 

Tickets for the Huber Heights show will go on sale to the public beginning 11:00am on Friday, April 28th atwww.Ticketmaster.com, www.Rosemusiccenter.com, and the Rose Music Center box office.

DCDC’s Sheri “Sparkle” Williams Recognized For Life in Dance

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Sheri “Sparkle” Williams performs Sky Garden in 2001. Photo Credit: Andy Snow

Longtime Dayton Contemporary Dance Company dancer Sheri “Sparkle” Williams is the 2017 recipient of the OhioDance Award for Outstanding Contributions to the Advancement of the Dance Art Form.

The award recognizes choreographers and dance artists dedicated to both the creation of new work and the preservation of dance history. Williams will receive the award on stage Saturday, April 29 at the BalletMet Performance Space in Columbus during the 2017 OhioDance Festival.

Williams has been dancing with the Dayton Contemporary Dance Company for 43 years. The award is well-earned, DCDC Artistic Director Debbie Blunden-Diggs said.

“Anybody who has been able to sustain a career like Sheri — it’s amazing and long overdue,” Blunden-Diggs said.


A Dayton native, Williams began dancing at age nine when she followed her best friend, Thelma, to a ballet class taught by DCDC founder Jeraldyne Blunden. Within two weeks, Williams was taking all the classes Jeraldyne offered.

“I liked moving, the flow, learning to use the body differently,” Williams recalled. “In little old Dayton, Jeraldyne made it happen, and we ate it up.”

The dance performances that most impacted her were Ulysses Dove’s Vespers, now a modern classic, and Dwight Rhoden’s Growth, a solo work that was originally choreographed for a man but has since been performed internationally by Williams.

In 2012, Williams was the subject of the documentary film “Sparkle,” which followed her recovery from an onstage hip injury that nearly ended her dance career. The documentary won the Audience Award at the AFI SilverDocs Film Festival.

Throughout her career, Williams has picked up numerous other accolades, including a coveted New York Dance & Performance Award (the Bessie) in 2002 and the Ohio Arts Council’s Individual Artist Award in 2014.

“I’ve been lucky to nurture audiences through the years, right here at home,” Williams said. “Anytime someone even thinks I should be the recipient of an award — I’m honored.”

This article originally appeared on the Dayton Contemporary Dance Company website.

Luminaries of Dayton: Medal of Honor Recipient

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Charles Goodwin Bickham (1867 – 1944) 

Lt. Bickham received his Medal of Honor for “distinguished gallantry” on May 2, 1902, in the Battle of Bayang, during the Moro Rebellion.

Lt. Bickham “crossed a fire-swept field, in close range of the enemy, and brought a wounded soldier to a place of shelter.” His medal was awarded by Theodore Roosevelt on April 28, 1904.

Charles Goodwin Bickham is located in Section 101 Lot 1420.

 

 

 

 

Woodland Honors All Veterans

Veterans of Foreign Wars (VFW)

The VFW traces its roots back to 1899 when veterans of the Spanish-American War (1898) and the Philippine Insurrection (1899-1902) founded local organizations to secure rights and benefits for their service. Many arrived home wounded or sick and there was no medical care or veterans’ pension for them. Often times, they were left to care for themselves.

Today, the Veterans of Foreign Wars of the United States is a nonprofit veterans service organization comprised of eligible veterans and military service members from the active, guard and reserve forces.

Woodland is the final resting place of veterans of every war in which the United States has been engaged.

Woodland Cemetery, founded in 1841, is one of the nation’s five oldest rural garden cemeteries and a unique cultural, botanical and educational resource in the heart of Dayton, Ohio as you will see as you read through this new MostMetro.com series. Visit the cemetery and arboretum and take one of the many tours Woodland offers free of charge. Most of Dayton’s aviation heroes, inventors and business barons are buried at Woodland.

Woodland Cemetery and Arboretum is located at 118 Woodland Avenue off of Brown Street near the UD Campus. The Woodland Office is open Monday through Friday 8 am to 5 pm and Saturday 8 am to 12 pm. The Cemetery and Arboretum are open daily from 8 am to 6 pm. The Mausoleum is open daily from 9 am to 5 pm. For more information, call 937-228-3221 or visit the Woodland website.

Dayton Bar Stars – Brian Petro

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Brian Petro getting ready for the thirsty masses.

Getting Brian Petro to talk about himself is like pulling teeth from a chicken. There have been many times that he has been working on a big project that not even his close friends knew about. He agreed to answer the questions for us, but flat out refused to write anything other than that. We bet we could make him regret that decision.

His bartending journey in Dayton started in 2002, when he was actually getting ready to move home. His first night behind the bar at Jokers Comedy Cafe was supposed to be a slow one; a Sunday night with a relatively little known comic. He was in the weeds before he knew it, and spent the entire evening digging his way out of it.

Yet he came back for the next shift. And the next one. And so on for the next decade. His inner geek took over; he had to learn everything he could about the spirits he was pouring, the way they were produced, the history of cocktails, and anything else he could get his hands on. Did you know that during the height of the gin craze in England, people would pay a dime to suck on the end of a gin-soaked rag? He does. He told us.

One thing led to another, and he started to write about cocktails, beers, and if he had to, wine, for Dayton Most Metro. He started to explore other aspects of the industry, interviewing people in the industry, writing about events, and generally continuing to stick his nose into every aspect of the cocktail culture he could. As he was writing, he was continuing to develop his craft at the Dayton Funny Bone and doing events on the side. He is still writing and exploring the Dayton bar scene, from the dive bars to emerging trends.

Dayton Bar Stars Masquerage

Brian and friends, Masquerage 2014.

Being a restless sort, he left the Funny Bone to explore other opportunities. He has done event work, from large scale productions like Masquerage down to in-home cocktail parties and tastings. He worked for a while at Rue Dumaine, studying with some of the best culinary and bar talent in the city. There are rumors that cocktails classes are coming soon, but we will believe that when we seem them. While he is not bartending regularly anywhere at the moment, you can find him at events in the area like the Main Event, the Dayton Metro Library event for 1400+ people,  see him periodically on Living Dayton, or read his work here and in the Alcohol Professor!

How did you get into bartending?

When the recession of 2002 hit, I found myself out of a job. I was planning on moving back to Cleveland, but a friend convinced me to stick it out here. I found a job, and a home, at Jokers Comedy Café. I started as a server and eventually worked my way behind the bar.

What is your favorite drink to make?

A classic Daiquiri or a Sidecar. Both are fantastic, classic cocktails.

Dayton Bar Star Sherry Bramble

One ingredient he loves to play with: sherry.

Which drink makes you internally cringe?

I once made a chocolate martini with gin and winced pretty hard. Ordering an expensive bourbon or rum and drowning it with pop kills me a little every time. If that is the way you want to drink it, though, enjoy!

Do you have a favorite spirit you like to work with?

No, because I like to experiment. I would love to see brandy and rum make a return to cocktail menus. Both are incredible, flexible spirits. The fact that funkier rums, like what Stillwrights and Belle of Dayton have produced, are coming back into vogue make me happy. I would happily argue that rum is more American that bourbon.

When you go out for a drink in Dayton, where is your favorite place to go?

Lately, I have been haunting Flanagan’s in an unhealthy manner. Mainly for the bartenders, atmosphere, and proximity to my home. The patio at the Trolley Stop calls my name more often than not, and they usually have an outstanding beer selection. I seem to end up in dive bars a lot, too.

Who is the most famous person you have served?

Working in a comedy club exposed me to more famous people than average. Served a beverage to would be Dave Chappelle, though that is true for many others in the city. I have poured Jägermeister for Dave Attell, vodka and lemonade for Mitch Hedberg, and a weird variety of drinks for Bert Kreischer. I am going to say I worked with Chris Rock, too.

What do you do when you are not bartending?

Read about cocktail history. Read about Amari, bitters, liquors, wines, and other odd bits in liquor history. Write about all of the above. Help plan private events in the Dayton area. I also teach and work on my social media ninja guru wizard skills.

Punch!

What are your favorite trends from the last year?

The arrival of tiki into the mainstream. Bartenders need to have fun, and those cocktails are just fun to make and to order. Yes, there are ten ingredients in each one, three of them being rums, but they have some flair and some flavor. Lagers coming to craft beer is also a good one. Making some crazy flavored ale is not nearly the same challenge as making a consistently produced lager. You can hide a ton under big flavors. There is nowhere to hide with a lager.

What trends do you see coming to Dayton over the next six months?

Someone is going to do a big tequila or rum bar. There is just too much variety not to. There is going to be more and more in house bitters, shrubs, and syrups seen in bars. The craftier places have been experimenting with these for a long time, but I think we are going to see a bump as palates expand and Dayton becomes better known for craft cocktails.

What advice do you want to give bartenders just getting into the business?

Learn the basics. I know that making Manhattan after Manhattan can be boring, but that is where you nail down the craft. Everyone wants to make cocktails with complex flavors and have a make an impact on the scene, but your customers will remember you for that dynamite Martini you make. THEN you can start to play.

What do you love most about Dayton?

Petro at the 1st Bloody Mary Showdown

The support that the community gives to local establishments. More and more people are spending their dollars at local bars, breweries, and restaurants. Even out-of-towners are choosing to hit the local spots, because they compete on quality with any place you can find in Cleveland, Columbus, or Cincinnati.

Most interesting thing you have seen from behind the bar?

I was not behind the bar per se, but I was working the bar at the time. It was a busy night, and I was running drinks to a table to help out. As I was returning to the back of the house, I happened to look over and see the male comic, at some point, has stripped down to just a frog thong. I nearly ran into the wall.

How has bartending changed in the time you have been in the industry?

People know more about everything, and demand that the staff knows it as well. Bartending lags a little behind the culinary world, mainly because it is not on television as much, but people want information. It used to be just people drinking wine asking where is was made, how it was made, and when it was made. Now we get that for tequila, whiskey, beer, even vodka.

Any interesting stories about having to deal with a difficult customer?

Petro at 2017 Bloody Mary Showdown

My favorite one was someone complaining they could not taste the liquor in their Martini. It was not an appletini or espresso martini or anything fancy like that. It was the standard vodka martini. Not sure what they were expecting, but they were fine with the second one I gave them.

What do you wish customers knew that helped you do your job?

If you do not like the cocktail, beer, or wine that is in front of you, get something else. Everyone in the industry wants you to have a good experience at their establishment and forcing down something you think tastes like a boot soaked in cough syrup is not doing it. I would love to make you a different cocktail or grab you a different beer. As long as you are smiling when you leave, I am happy.

If you were not a bartender, what career would you be pursuing?

Something in the creative fields. I am doing some of that now, but I would be much more involved. I am writing a ton and doing some design, so it is on my radar. But I am too in love with the hospitality industry to completely leave it.

New Brewery Coming To Xenia

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Devil Wind Brewing is a venture between four friends and their dream to produce world-class beer. Their plan is to brew the most outstanding local beer in Xenia, reaching out to the growing craft beer community and bring them to Greene County.

The Brewery, which will be located at 130 South Detroit Street in Xenia, hopes to help make Xenia a destination point.  As Xenia undergoes a renewal of their  town center, Devil Wind Brewing is ready to be part of this exciting trend in community involvement and growth.

The Four Partners:

Dave Hatfield has lived his entire life in the Dayton area, graduating from Beavercreek High School in 1986 and Wright State University in 1998 with a B.S. in Management Information Systems.   He has worked since he was thirteen years old and has always enjoyed interacting with others. Currently he is employed at EVAD Technologies, providing management information systems support to a variety of clients all over the Dayton and Cincinnati Area. His work at EVAD has given him the opportunity to meet people in many different professions. He also has extensive experience in construction and has remodeled over 25 homes and built one from the ground up.   His passion for craft beer began way before it was popular, touring craft breweries all over the country for over 20 years. Dave enjoys hiking and cycling on the area bike trails, and knows the appeal of having local breweries accessible by bike. He has watched with great pride as the craft brewery scene exploded in Dayton helping to build local support through various media outlets including creating the “What’s Brewing Dayton?” website and radio show. Through the generosity of local brewers, Dave has gotten a lot of insight into how successful craft breweries run and looks forward to realizing his dream of owning and operating one.  Dave is a self proclaimed Hop Head- the bigger the better!

 

Perry Wyatt is Texas-born and has lived in Greene County since 1971. He lived in Beavercreek when it was a tiny town and watched the Xenia tornado from the roof of his parent’s home. Perry graduated from Beavercreek High School in 1984 and had several work experiences that shaped his interest in owning a business and brewing beer: chef’s assistant at the Paragon Supper Club; construction worker; laborer at Larrick’s in Dayton; musician in several bands in the area; assembler at Systems Research Labs in Beavercreek. He attended Wright State University and finished a B.S. in Management Information Systems which led to working over 20 years at Wright Patterson AFB. An avid hiker and rider of the Greene County bike trails, the original Miami Trail Brewery shaped Perry’s interest in craft beer and he hasn’t stopped dreaming of bringing craft beer brewing back to Xenia. Perry and his business partner investigate breweries everywhere they go and have helped build other breweries in downtown Dayton. As a result, all of Perry’s interests and experiences have created the opportunity to combine passion and work in brewing craft beer and owning a successful, local brewery. Perry’s favorite beers are big German lagers.

 

Michael Van Kirk is a native of Bellbrook, Ohio and graduated from Bellbrook High School in 2010. After graduating, he attended Wright State University and pursued a degree in Music Performance. While at WSU, Michael held several leadership positions within the music department and helped coordinate the WSU Wind Symphony’s tour to Carnegie Hall. Michael has consistently held positions working in the service industry throughout his adult life and that has played a large role in his interest in the growing craft beer industry. With 3 years of brewing experience, Michael has a diverse set of skills and knowledge about the technical aspects of brewing beer. Michael is confident that his talents combined with those of his business partners can deliver a quality, locally-owned product to the Xenia community. Michael is a fan or sours and looks forward to brewing them.

 

Doug Lane is a craft beer lover who is passionate about the history, and the ever-changing world of beer. Doug grew up in West Carrollton, where he graduated high school in 2010. After high school, he attended Wright State University, where he received a degree in Music Education (2014). While in college, Doug found an interest in homebrewing through his friend, Michael. This interest helped him receive a job in the beer industry. He worked in the taproom at the Dayton Beer Company, and also gained experience in the brewery as a cellarman. He also aided in cleaning and filling kegs, milling grains, and beer/wort transfer.In his four years at school, Doug learned the true value of dedication to a craft. Through constant practice, and unwavering dedication, he strove to be the absolute best he could be at his art. Doug plans to take this same type of passion for beer, and push himself to create the finest examples of commercial-style beers, while also aiming to push the limits of craft beer. Doug is a hops fan, a true lover of IPA’s.

 

Devil Wind recently recorded an episode of the Gem City Podcast.

The four partners began developing this brewery concept over a year ago and originally had  a Huber Heights location in mind.  But things didn’t work out there. Dave Hatfield and his wife were on a bike ride when they rode past the Xenia location on the bike path and thought, there should be a brewery there.  And come this fall there will be!

While it may take them up to 6 months to get their licenses, they have already got their equipment on order.  While looking at used equipment, they ended up deciding to go all new and will set up a 5 barrel brewing system.  Finding it from an Ohio company was important to the foursome and Systech Stainless Works in Canton had just what they needed.

Devil Wind Brewing will support local businesses whenever possible, choosing to use Montgomery Insurance and Investments for all insurance purposes, Narrow Path Plumbing for drain work, as well as local farms for our hops and grains. The guys couldn’t say enough about helpful the city of Xenia and folks at Greene County have been in the launching of their business.

Devil Wind is committed to giving back to the great community of Xenia.  Because of its close proximity to the Schneider House of Hope, DW Brewing will have fundraising nights to provide aide to the families who are housed there. Devil Wind will also participate in the Purple Passion 5K by releasing a special beer for the race, as well as having members of the brewery’s team participate in the race. The brewery also hopes to reach out to the local home brewing community by having brew-outs and home brewing competitions throughout the year. Devil Wind will also utilize the close proximity to Xenia Station on the Bike Trail by working with a local bicycle shop to promote the use of the trail during the year.

DW Brewing plans to utilize the rich history of Xenia and Greene County in several ways.   One historical reference will be in naming our different beers. They will educate patrons from all over the area with stories from the community’s past. Ultimately, because of the Native American-inspired name, they plan to reach out to the Native American community through Blue Jacket.   The historical connection will be enhanced by highlighting The Frontiersmen (A. Eckert) and the Ohio Historical Society’s maps, symbols, objects, and diagrams of the area that coincide with the amazing community and its longstanding heritage. Daniel Boone, Tecumseh, Simon Kenton, and other Ohio/Kentucky heroes will be honored at Devil Wind Brewing. They also will have multiple decor items honoring the previous Xenia brewery, Miami Trail Brewing.

Good luck to the guys of Devil Wind, can’t wait to be drinking your beer!

HouseMade Introduces New Spice Blends

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We’ve been writing about HouseMade for several years, starting with the sweet sauce with a slow, powerful Thai Chili heat that was the Winner of the 2014, 2015, & 2016 Cajun Hot Sauce festival. Then there was the PEACHY Habanero, for those not so fond of the heat from the original, and then came the Serrano GREEN and the Thai Chili Hot Honey.  Those were enough to get you hooked.  But now there’s more!

Just in time to start your grilling weather off right! Who doesn’t need some fun, funky, unique spice blends to add major flavor to their meats, veggies, dips and sauces?

 

LeeAnne House, the owner and chef of HouseMade Sriracha, says “even chefs need go to spice blends to spice up their week night repertoires.” She found herself buying blends from other companies but wanted to create her own version without all the additives. Her new spice line is just like all her sriracha sauces, no colors, preservatives or anti caking agents in anything. Just great fresh flavors!

 

Chimichurri grilled zucchini and squash ribbons

There are 3 brand new HouseMade spice blends that your kitchen absolutely needs:

Salsa Verde rainbow carrot slaw

        chimichurri

        salsa verde

        chorizo

They are available at the Spicy Olive in Austin Landing and will be at The Night Market at the Old Yellow Cab tonight,  Friday, April 21 and runs from 5-10pm.  Of course there will be plenty of sriracha too.

 

 

If you haven’t been to The Night Market you are truly missing out. It is full of handmade items from local Dayton vendors. Everything from soaps, jewelry, BBQ sauces, coffee, candy, candles, sweets and hot sauces. Going on at the same time is the Food Truck Rally with a boat load of trucks. Live music and local beer on tap round out the event. And if beer isn’t your thang, check out the pedal powered espresso bar from 13North Coffee. That will keep the night going!

 

chimichurri brown sugar and garlic cured salmon bagel

If you need cooking suggestions there will lots of new recipes coming to the HouseMade Facebook page very shortly. LeeAnne’s Instagram, leonaleelady, is full of food photography using the new spice blends and of course lots of pictures of her pups! Feel free to shoot her a message. She is always ready to talk shop.

Chef House is also our resident expert at Food Adventures.

Catch her on their Instagram Page as well

UpDayton Summit To Debut Dayton Icon Chocolate

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A New Dayton Icon was a project idea pitched in April 2016 at the UpDayton Summit by Kelly Sexton of K12 Gallery & TEJAS. The project set out to bring a new, iconic public sculpture to Dayton, designed and built by the community.  After the votes (200+) were cast, the Dayton Icon became more than just an idea.

UpDayton put out a Call to Artists  and last October a panel of judges gathered to select the winning design.

Nick Gaskins and the Bing Design team were selected as the winner. They call their design “Dayton’s Duality” with each letter consisting of two pieces – a rough steel portion which represents our city’s solid and sturdy past, and a shiny steel portion which represents our bright, promising future. All pieces would be upwards of 5 ft. tall, flat, offset slightly, and staggered so the word DAYTON can be read at an angle. Shifting shadows add interest by constantly changing the presentation. They envision the icon mounted on a long, low base that could double as a place to sit or creatively pose with the sculpture.

Funding and constructing the Dayton Icon project is a big endeavor and  UpDayton has partnered with Winans Chocolatees & Coffees to launch a chocolate version of the design as a fundraiser to help bring the actual Icon to fruition.  Those attending the 2017 UpDayton Summit on Thursday, April 27th at 5:30pm at the Dayton Art Institute will have the opportunity to purchase the first release of the  chocolate version of Dayton’s Duality for just $5.

The chocolates will go on sale to the general public sometime later this spring. All of the proceeds of the chocolate bars will go to support the Dayton Icon Project. 

Another project that came out of the 2017 Summit is The Longest Table. Hundreds of Daytonians gathered on Saturday, October 15th, 2016 for a community meal and dialogue on the Third Street Bridge – Dayton’s Peace Bridge. The goal of the event was to connect Daytonians from every corner of the city and region, to meet people we never would have met otherwise. People were randomly assigned to a table and spent the afternoon learning about each other and the neighborhoods we love. The event was such a hit, it’s continued brining folks from the Miami Valley together over meals around town.   The next  community meal is this Saturday, April 22nd from 1:30 – 3:30pm, co-hosted by East End Community Services in Dayton’s Twin Towers neighborhood.

If you’d like to  be part of the team that selects the 2017 projects register now to attend the UpDayton Summit. Ten individuals (or teams) will each have 3 minutes to pitch their project idea to the Summit audience. Once all the ideas have been presented, the audience will vote to select the top 3 ideas for implementation in 2017.

The event will also include opportunities for participants to connect with project team leaders and other ways to get involved in the community.

 

The Buckin’ Donkey is Back !!

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It’s Baaaack ! Yes ! Yes ! Yes !

Ba – Donk- A -Donk !

Two years ago a popular sports bar in Kettering abruptly closed, resulting in Facebook posts of grief from a slew of customers. The cult following had been hoping one day for a return.

Today, their hopes came true.  The Buckin Donkey restaurant will be returning to Dayton (they dropped the Grill part of the name).  The new spot will be located at the old Murray’s Place restaurant in Moraine.

Food Adventures has exclusive scoop on the new developments after talking to our friend and owner, of the original Buckin Donkey, Sean McKown.

Beef on Weck

 

HERE’S THE SKINNY on THE BUCKIN’ DONKEY:

—The Buckin Donkey is the project of Sean McKown, Kiera Harris and Sean’s brother Larry Maglicco

—They plan to open for business MAY 2nd, 2017.  They are finishing flooring and booth construction right now.

—The restaurant address is 2866 S Dixie Dr. Dayton, Ohio 45409

—Many menu items will be returning that were favorites at the previous restaurant.  Food Adventures is really excited about this.

Sign of the times – out with Murrays , in with the Donkey

—They will be closed on Mondays for sanity and relaxation.

—Saturdays and Sunday mornings will feature Breakfast and Booze

—Full bar to feature 8 taps, BudLight and 7 revolving taps

—The Buckin Donkey will feature boxed lunch delivery as well

—Menu will feature a Vegan Section

—Plans for a Happy Hour are in the works

Now for the favorites you missed for 2 years … here is our often imitated, never duplicated list of MUST EATS

The Donut Burger

 

MUST EATS at THE BUCKIN’ DONKEY:

—THE DONUT BURGER:
The old “using the donut for the bun” trick.  Not only this burger, but many other favorites will be back.  Crazy combos of tasty ingredients that make unique burgers.  Customers can join the “burger club” where they get a punch card to try every burger on the menu.

—JAMBALAYA:
One of Dayton’s best “soups” if you will.  It is back, and better than ever. Rice, sausage, spice and more.

Jambalaya – homemade

—PIES:
Homemade pies available.  Every one is delicious and made by Sean or his mom.  In fact, customers can request any fruit cream pie a couple of days in advance.

—TRIPLE BYPASS:
A fresh patty of ground beef and bacon, topped with bacon strips, fried egg and cheese. Not for wusses.

—PIZZA WITH HOMEMADE SAUCE:
New addition to the menu, Sean says it is all about the sauce.  His Pittsburgh family recipe pizza sauce to be exact.

Peanut Butter Pie – homemade

—MAGIC MUSHROOM:  
A Grilled Portabella Mushroom sandwich with cheese and more toppings. Absolutely fantastic for the vegetarian choice.

—FROSTED FLAKE COATED FRENCH TOAST :
Crumbs of Forsted flakes provide a crispy coating to the soft, cinnamony French Toast. One of Big Ragu’s favorites. He says it melts in your mouth.

 

Frosted Flake French Toast

Social media is gaining some buzz about the opening, and Daytonians look ready for this upcoming Bucking Food Adventure.

This time around there will be more parking, and a bigger restaurant than before.  They hope to avoid previous pitfalls like being hampered by bills for equipment repairs, like the previous walk-in cooler that caused them to be closed 9 days, with a hefty bill.

The restaurant looks to pull clients from Centerville, Kettering, Miamisburg, West Carrollton, Dayton and Moraine.  They think it is a good fit and we agree.  Food Adventures plans to be there opening night May 2nd.

Want more original foodie content from the Dayton area?  We don’t share news blurbs, we create them!  From original restaurant reviews, to cooking classes, original dinner events and festival partnerships, The Big Ragu, Chef House, and Hungry Jax are the Food Adventure Crew sharing our favorite eats with Miami Valley foodies.  Follow us on Facebook HERE.

Strawberry cheesecake – homemade

Walnut Pie

Sausage Stuffed Peppers

Philly cheesesteak

NY Cheesecake – homemade

Join their Burger club

Biscuits and Gravy

Frosted Flake French Toast

Reuben

Grilled Cajun Shrimp Po Boy

Pierogie Burger might be a special one day

Grilled Spicy Garlic Wings

Home made Beef Barley soup

Portabella Mushroom Sandwich- sliced in half

Ham and Cheese

Italian Nachos

 

Dive Bar Thursday – Theo’s Lounge

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Welcome to Theo's Lounge

Welcome to Theo’s Lounge!

As the world keeps moving along, technology moves right with it. In the 1880’s, the first vending machines were released into the world. They were used to sell a wide variety of items, like postcards, candy, notepaper, drinks, and other small items. One of those items that were sold were cigarettes. As more and more were learned about cigarettes, the less and less you saw cigarette vending machines. They started to go the way of the phone booth and the metal-tipped dart board. All of them are items that started to disappear as the social need for them left as well. The ubiquity of cell phones turned phone booths into WiFi stations, and metal-tipped dart boards are dangerous! Cigarette vending machines disappeared as smoking also became more dangerous. You can still find one of these magical machines in very special places. Theo’s Lounge is one of those places.

Theo’s Lounge (7890 Paragon Rd., Dayton, OH 45459, (937) 813-8580) is not a place you would find if you were not looking for it. The only thing that indicates it exists as you drive down Paragon Road to 725 is a sign above the door. It sits in the shadows of the Paragon Club, and it thrives there. The minute you walk in you can tell it is a comfortable space, from the complete lack of windows to the music quietly playing the background. It is not an incredibly well-lit space or an incredibly large space, but that is part of the intimacy. That may also be why there is a wall of mirrors on the right, to make it look larger. They have a small patio out back as well, which is nice to enjoy on a summer night. Walking into the space, it is nothing but comfortable. Like slipping into an old sweater.

Theo's Lounge Dayton

Does it get more comfortable than this?

 

The televisions and conversation provide the entertainment here; there is not room for much else. Certainly not pool tables. In fact, on the lone sign out front states that conversation is one-half of what Theo’s offers. The other half is cocktails, which come with enough variety to satisfy any palate. Is there a menu you can peruse? No, there is not. Every bartender has their own specials, along with a few of the classics that they make. There are so many regulars that the staff “knows three-quarters of the time what they want.” And the cocktails we enjoyed had a healthy pour. The same holds true for the beer selection. The most exotic you can expect is a Sam Adams Boston Lager or a Guinness. The craft movements do not hold much sway here. The food selection is just as simple. The offer fresh-made, self-serve popcorn in the corner, but also offer chips and pretzels for a modest fee. They have pizza if you are looking for something a little more substantial, and tasty snack known as Hanky Panks. They are a combination of rye bread, spicy sausage, and cheese. According to the bartender at the time, they are a “hillbilly thing.” We took her word for it.

Let’s go back to the bar’s atmosphere. The comforting feel comes from many of the little details. Though dark, we could tell they really spent time taking care of the space. It was clean in there. The lack of outside light makes it easy to lose track of time. The dark wood, mirrored wall, and lowered shelves over the bar made it feel like we were walking into the

Theo's Lounge Patio Dayton

They have a patio as well!

1970’s. And there could be a reason for that; Theo’s has been at this location, in various forms, since roughly that time frame. There is no opening a new dive bar; it has to be groomed into one after years of love and use. Like that old, comfortable sweater, it only gets that way through constant use. All the conversation was relaxed and casual, and they were set up for some big groups of regulars to come in. They take care of the people that come to their bar.

With the approach of summer, Theo’s is working on adding some events. There is a dart league being created, as well as a Ladies’ Night. The Kentucky Derby is a fancy affair there, with ladies coming in their finest hats and everyone enjoying some food and drink. They have their regulars, including the employees at many local restaurants. You know that if industry workers are going there, the place is low key and the drinks are good. Theo’s not only added events for the regulars, they added spirits. When I asked about a lone bottle of saki sitting on the shelf, the bartender told me there was a regular that requested it. So now they have it. It may be one of the few dive bars we have gone to that has saki!

We are used to things that move at breakneck speed. It is great to know that there are no-frills, no drama places like Theo’s Lounge where the world slows down while we are there, and there are plenty of friendly faces to spend that time with.

Theo’s Lounge is located at 7890 Paragon Rd., Dayton, OH 45459. You can contact them through their Facebook page or at (937) 813-8580. They are open Monday through Saturday, 3 PM to 2:30 AM and Sunday from 3 PM to 1:00 AM.

Church’s 65th Anniversary Celebration

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Church’s Chicken was founded in San Antonio, TX, in 1952 by George W. Church Sr., a retired incubator salesman with more than 20 years in the poultry industry. By 1955, the menu consisted of fried chicken, french fries, and jalapeños. The brand experienced rapid growth, and by 1974 there were 487 restaurants in 22 states, with international expansion beginning shortly after in 1979. Today, Church’s is one of the largest quick service restaurant chicken chains in the world.

Church’s is celebrating 65 years of service by offering Customer Appreciation Days which include a Happy (65th Anniversary) Hour featuring 65-cent fried chicken legs and thighs. The Happy Hours will take place April 17-21, 2017 from 2-4 p.m. at participating restaurants. There’s no limit on the number of legs or thighs purchased, but the offer is good only while supplies are available.

 Church’s Chicken specializes in Original and Spicy Chicken freshly prepared throughout the day in small batches that are hand-battered and double-breaded, Tender Strips®, sandwiches, honey-butter biscuits made from scratch and freshly baked, and classic, home-style sides all for a great value. Church’s has more than 1,600 locations in 27 countries and international territories and system-wide sales of more than $1 billion.

You can find Church’s Chicken at the following locations:

• 1113 N. Gettysburg Ave., Dayton

• 2443 N. Gettysburg Ave., Dayton

• 5711 N. Dixie Drive in Harrison Twp.

Subterranean’s April 22nd album release is getting national attention

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Subterranean, a band who got it’s start downtown at the old J-Alan’s club, has evolved into one of the hottest bands in the region. Their debut album, Loom, which releases on Saturday April 22nd, is already garnering attention from multiple national music publications, as one of the emerging acts to check out.

The members of Subterranean describe their music as “improv with intent.” There is no succinct way to describe them, as they genre-bend not just from song to song, but within songs themselves. I asked guitarist Chris Coalt how they manage to pull that off so seamlessly.

Subterranean. Photo by Libby Ballengee

 

“I think it starts with consuming music without boundaries. I’ve never liked titles or categories. Why can’t things just be what they are? So as a songwriter, I’ve always naturally blended different genres together, because it felt natural to me. As a band, we’ve wanted the freedom to do anything, so we have never let ourselves get pigeon-holed into one style.”

As an avid fan of their live music, I wondered how that improve sound would translate into recorded music. Would it alter or evolve once they got into the studio? Chris further explained that for the most part, the nuts and bolts of the songs remained. “Gary King (Refraze Recording Studio) is a great engineer, so he was able to give us some nice ideas on harmonies and vocal arrangements, but the majority of the songs were already in place. Although I will say, one song got created spontaneously in the studio!”

Subterranean’s debut album “Loom”

A song developing naturally and unexpectedly in the studio doesn’t surprise me. These veterans of the Dayton music scene schooled themselves on improv during tireless jam sessions all over the city. Replacing a rhythm guitarist or keyboardist with sax, proved to be their winning combination. Breaking the rules of the traditional 4-piece rock arrangement helped this band find their voice: a sound is extraordinarily dynamic, bouncing from moody jazz to funky jams to what borders on heavy metal.

Check out what all the buzz is about, and celebrate the release of the debut album Saturday April 22nd at Gilly’s Jazz. Cover $5. Parking is validated. Doors 8pm. Show starts at 9pm. Electric Orange Peel opens the show, followed by Subterranean.

Fat Head Kayak Float!

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Enjoy paddling by the light of the setting sun and experience the serenity and wildlife of Twin Creek. No paddling experience or equipment required. Kayak rental will be available for $20 or you are welcome to bring your own!

Join Mudlick Tap House, Fat Heads Brewery, and Twin Creek Kayak and Canoe Livery for a guided kayaking tour on Twin Creek in Germantown. Evening is the perfect time to sit back, relax, and enjoy the scenery.

Oregon District Now Has More Brunch Options

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Brunch at The Trolley Stop

Starting this Sunday, April 23rd The Trolley Stop, located at 530 E 5th St,  will open their doors on Sunday for  brunch (menu shown right)  from 11am -2pm, then remain open the rest of the day with their regular menu.

This is awesome news for those that have enjoyed their Saturday brunches, but now you have one more day to enjoy their patio oasis and enjoy a leisurely meal.  Of course you’ll want to indulge in the make your own bloody mary or mimosa bar, where you can create your own special concoction for just $7.

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The Trolly Stop is proud to serve farm fresh eggs, sausage and pork from KJB Farms in Tipp City as well as locally grown vegetables from Fulton Farms and Patchwork Gardens.  Their menu offers options for vegetarians and vegan guests.

Did you know you can rent out the small house out back for small private parties? There are 3 small rooms, a restroom, and a bar, and it seats 20-25.

Trivia Fact:  The  building was constructed in 1839 and is the oldest continuously operating tavern in Dayton.

Salar Brings Back Brunch

We’ve missed brunch at Salar, but now it’s back every Sunday from 11am -2 pm!  Reservations are suggested for this eatery located at 400 East 5th Street and can be made at (937) 203–3999 or book online with OpenTable.

Chef Margot Blondet serves up a menu bursting with the rich flavors and passion of her native Peru.  Here’s a peak at the brunch menu:

 
Other great options for brunch in the District include:

 The Dublin Pub

The Carvery & Buffet brunch served from 11am – 3pm and  includes Farm Fresh Scrambled Eggs, Bacon, Sausage, Home Fries, Fresh Fruit, Biscuits, House Made Sausage Gravy, Made To Order Omelettes, Carving Station With Assorted Entrees, Salads, Side Items And Desserts.$17.95,  $ 7.99 for kids 12 and under kids under 5 free

Blind Bob’s

Serving up great breakfast sammie’s, tropical oatmeal, orange french toast, and Bob’s Benedicts Saturday and Sunday 11am – 3pm  Brunch entrees run $6-9 and can be complimented with a Bloody Mary or Bloody Maria.  Outdoor dining is available on the patio at 430 E 5th St.

Lily’s Bistro 

Known for their New Orleans inspired Beignets, breakfast burritos, waffles, disco fries or  their Hangover Cure- a big bowl of potatoes, scrambled eggs, onions, peppers, cheddar cheese, and mushroom gravy served with toast, you can enjoy brunch Saturday and Sunday from 11am-3pm.  Entrees range from $10 -13 and Lily’s is located at 329 E 5th St and their are 3 outdoor patios to enjoy dining al fresco.