Lisa Grigsby

Mudlick Tap House ‘s Inaugural Bourbon Dinner

April 16, 2015 By Lisa Grigsby

Germantown’s Mudlick Tap House recently added liquor to their offerings and tonight at 6pm they are celebrating with a bourbon dinner. Smart Guy In A Tie Cocktials owner, Brian Petro, will be conducting a Bourbon 101 throughout dinner which includes education on the basic nosing and tasting techniques of bourbon whiskey, as well as the rich history of the spirit. Chef Lee Anne House has created each course to pair with the featured bourbon cocktail. Here’s what’s on the menu:

1st course:
Gold Rush: Something to cool off the pallet while you are enjoying your Sriracha BBQ ribs
Pork spare ribs slow cooked to perfection. Finished with a sriracha BBQ and served with a cornbread muffin topped with lime cumin whipped butter.

2nd course:
Whiskey Buck: Rye Bourbon with a little bite. It’s a classic American cocktail to complement to a modern twist on a classic!
Braised chicken thighs with a parmesan potato gratin and a brussel sprout and bacon hash.

3rd course:
Bourbon Chiller: A vanilla infused Bourbon with coffee as a balance to the apple, rhubarb, and cinnamon
Apple and rhubarb cobbler served a la mode with cinnamon ice cream.

This is an exclusive event and the Tap House will not be open to the public. Reservations are limited and required. Cost is $50 per person and includes 3 courses and 3 cocktails (beer available upon request). Make reservations by emailing [email protected]!

Boozy Brunch Added At Germantown Tavern

April 5, 2015 By Lisa Grigsby

Germantown’s Mudlick Tap House opened in December, bringing a selection of craft beers to a town that had very few options for beer lovers. They’ve quickly made a name for themselves and more often their 46 seats are full and patrons are coming in for beer to go and growler fills.

And with that success has come the addition of Chef Lee Anne House, best know for her HouseMade Sriracha. Lee Anne’s nightly specials, highlighting local ingredients have been a hit and sell out most nights. Her nightly cakes, like her freshly baked Star City Brewing Company Old Mill Stout chocolate cake, are often made with one of the beers on tap.

So with spring coming and the addition of 5 or 6 patio tables, comes the addition of Sunday brunch to the Tap House Offerings. Owner Jennifer Dean shares, “Brunch somehow tastes better when there’s a little splash of bourbon in your java, bubbles in your OJ or vodka in your tomato! ” She invited everyone to stop by Mudlick on Sundays for boozy brunch beginning April 12! Brunch will be served at the tavern from 10am -2pm at 3 E Market Street, The Brunch menu is below:

Boozy Brunch

Sundays from 10am-2pm

Braised Beef & Parmesan Grits $10

Super tender red wine braised beef over rich creamy grits made from our chicken stock finished with cream, parmesan and fresh herbs.

Spiced Sausage & Egg Enchiladas $7

Our house made chorizo with scrambled eggs and pinto beans rolled up in corn tortillas. Baked in a roasted pablano and tomato sour cream sauce then topped with cheese. Baked off till bubbling and finished with salsa. This comes with 2 to an order

Breakfast Bread Pudding $9

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Breakfast Bread Pudding

This is sweet and savory with bacon, spinach, our greek yogurt cheese and maple syrup all mixed up with challah bread. We drizzle it with more maple syrup to serve. Includes 1 side dish

Quiche of the Day $7

We make our own pie crust, use only local eggs and fill it full of fresh veggies and cheese. Ask your server for details.
Includes 1 side dish

Biscuits & Gravy $8

Made the old fashioned way-in cast iron from Chef LeeAnne’s Grandpa’s House from Farmersville! Includes 1 side dish

Toasted Bagel & Cream Cheese $7

We are mixing our own flavors of cream cheese for this dish! Choose from: roasted vegetable, sriracha cilantro or everything bagel style. Includes 2 sides

Sides

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Chef Lee Anne House

Kentucky Bourbon Barrel Ale
Braised Sausage Links $3

KJB Bacon $2

Fresh Fruit $2

Biscuit with House Made Jam $2

Stardancer Greek Yogurt with
Fruit and Honey $4

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Lemon Blueberry Sour Cream cake

Sweets

Cobbler! Baked fresh!
Ask your server for today’s flavor. $5
Make it even better and top it with Jenis ice cream… It’s the best ice cream ever!
Ala Mode $6.50

Jeni’s Two decadent scoops for $6
Or available by the pint for $10

We like keeping it local

This menu includes Stardancer Creamery, A Bit of a Bite Salsa, Ashley’s Pastry Shop, Dot’s Market, KJB sausage links and bacon, Ken Millers eggs from Farmersville, Twin Creek Apiaries, HouseMade Sriracha and Flying Mouse Farms Maple Syrup.

***Please alert us to any food allergies you may have. We will do our best to accommodate you***

Registration Now Live For Mud Volleyball Fundraiser

April 1, 2015 By Lisa Grigsby

Dayton’s dirtiest party is all set for it’s 25th edition on Saturday, July 11th and looking for folks that enjoy playing in the mud! The event continues to grow each year and last year over 260 teams spent the day drinking beer, diving in the dirt and rocking out to live bands in between bouts at the tournament. The Dayton MUD Volleyball event site is located behind Wegerzyn Garden MetroPark at 1301 East Sibenthaler Avenue in Dayton. Teams have the choice to register in the Competitive or the more laid back Non-competitive tournament.

Non-Competitive: this is the safest bet for first-timers or teams that love drinking beer all day. The Non-Competitive tournament begins with simple round robin gameplay between the seven (7) teams on the court. Once all seven teams have played each other (right around 1PM), you’ll have the option to enter the Potty Bowl. The Potty Bowl is a single elimination bracket for Non-Competitive teams. In other words you choose when your day ends: 1PM or 4PM (depending on how you do). Expect to play at least seven (7) matches in the Non-Competitive Tournament.*

Competitive: this is for experienced MUD Volleyball players and those who are a bit more serious about gameplay. Competitive teams don’t typically drink (as much) and are looking for a longer day. Similar to Non-Competitive, this tournament starts out with round-robin play between the eight (8) teams on the court. Unlike the other tournament, this will lead into an automatic, single elimination bracket in the afternoon. How well you perform will determine the length of your day. Expect to play at least nine (9) matches in the Competitive Tournament.*

All players must be at least 16, and all teams must have a minimum of 6 members and a maximum of 10 players. Each team must have at least two (2) female players, but is not required to have any male players. Earlybird team registration is $350 in April and May, goes up to $375 in June and will be $400 in July if the event is not already sold out. Spectator are welcome and the entry fee is just $5.

If you’re not sure if you want to play, volunteers are always needed. Volunteers can work shifts for set up staring on Thursday or Friday, at the event on Saturday or clean up on Sunday. Once your shift is over we’ll invite you to grab some grub and an ice cold Bud Light. There’s a sweet t-shirt and some other good stuff waiting for you, too!

All proceeds from MUD Volleyball stay in the local community and benefit the programs and services of The Epilepsy Foundation of Western Ohio. The Foundation serves an 11- county area of Auglaize, Champaign, Clark, Darke, Greene, Logan, Mercer, Miami, Montgomery, Preble and Shelby Counties.

One in 26 people will be diagnosed with epilepsy in their lifetime. The Epilepsy Foundation’s vision is to create an environment where there is no stigma or fear associated with seizure disorders. They strive to help those affected by epilepsy have the knowledge, self-esteem and support to participate in normal life experiences and remove the barriers impeding their everyday lives.

Oberon Ale- A Sign of Spring!

March 23, 2015 By Lisa Grigsby

The green beer is gone (for serious beer fans it never crossed our minds) and March 23 marks the annual seasonal release of Oberon Ale, a wheat ale that has become synonymous with warmer temperatures, the start of spring and the beginning of the Major League Baseball season. Bell’s Brewery in Kalamazoo, Michigan brewery starts spring with the annual release of kegs of Oberon Ale.

“Consumers see Oberon as an annual sign of spring,” says Rick Lack, executive vice president of Rave Associates, which distributes Bell’s products across southeastern Michigan. “While it is a summer beer by premise, its release date is the single biggest sales push we see for any one item in our industry.”

Lack said the release “is truly a phenomena” based on how excited people are to see it back, year after year.

Lack says Oberon is versatile and appeals to every kind of bar and restaurant in the state. He also considers it a crossover beer that appeals to people who don’t consider themselves craft beer drinkers.

In Dayton, you can stop by Chappy’s Tap Room and Grill at 5pm today for your official taste of spring! For the first 48 guests who by a 23ox Oberon, you can even keep the official souvenir glass!

Fronana Dessert Treat Kickstarter Launchs Today

March 22, 2015 By Lisa Grigsby

Robert Walker had been living on a beer and pizza diet while making his way through pilot school and the PT tests were starting to become a struggle. So he decided to adopt a paleo diet, yet still craved ice cream. Being a bit of a scientist, he started experimenting, using his love for banana’s as an inspiration.

Walker finished his service to the Air Force in December, is now a South Park resident and has embraced the spirit of invention that is so celebrated in Dayton and has now turned his attention full time to the dessert product he’s crafted.

What he created is an all natural dairy free alternative to ice cream that is made out of bananas! There’s no added sugar or artificial ingredients, made with wholesome and healthy fruit without any fillers like other ice creams. It’s totally gluten free, totally vegan, totally paleo, and according to local reviews, totally delicious Fronanaa!

But don’t take our word for it, head down to the Black Box Improv Theatre at 518 E. Third Street today and join the celebration that will be the launch for The Fronana Kickstarter. From 1:30- 3pm you can join the festivities which will include a Fronana eating contest to win a years supply of Fronana. If you can’t make it to the kickoff, you’ll still have a chance to help, just visit the Fronana webiste.

You may have seen Fronana around town, as Bobby has hooked his cart to his bicycle and been making the rounds, most recently down at the Yellow Cab food truck rally and Saturday night market. The demand is building for Fronana and next up is a plan to open a Scoop Shop. Bobby has applied to the Activated Spaces program, and hopes to be successful in that process, which would help him open a downtown shop. But he’s got plans even bigger than that and talks about getting Fronana on the shelves of Trader Joe’s and Whole Foods.

Lady Chefs of Dayton Plating Up A Night of Hope

March 13, 2015 By Lisa Grigsby

Wiley, Jenn DiSanto and Anne Kearney

Five of the top female chefs in Dayton are teaming up for a night of small plates and wine pairings on Thursday, March 19th. These women are teaming up for this tasty fundraiser to support Team HOPE, which is Martha Shaker’s team for the for Leukemia and Lymphoma Society (LLS) Woman of the Year campaign.

LLS is the world’s largest voluntary health organization dedicated to funding blood cancer research and providing education and patient services. Their mission is not only to provide education and patient services for those with cancer, but to ultimately cure leukemia, lymphoma, Hodgkin’s disease and myeloma and to improve the quality of life for patients and their families.

The Chefs participating in this tasty fundraiser are:

– Jenn DiSanto, Fresco
– Dana Downs, Roost
– Anne Kearney, Rue Dumaine
– Liz Valenti, Wheat Penny
– Elizabeth Wiley, Meadowlark

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Martha Shaker

The event takes place at 6:30pm at The Reserve Event Center, 475 Congress Park Drive in Centerville. If you’d like to attend purchase your tickets now, this event will sell out! Contact MEGAN BAYER @ 937-344-8508 or visit http://teamhope4acure.com/chefs-dinner-plating-night-hope for more information.

Martha shares “The Man & Woman of the Year campaign provides a tremendous opportunity for you to make a meaningful investment in the lives of others. Please join me in my effort to make a difference! On March 5, 2015, I kicked off a 10-week fundraising campaign. Every dollar I raise for the LLS will be counted as one vote towards my candidacy, but more importantly, will provide HOPE for patients and families suffering from these diseases. ”

Tickets on Sale Saturday For Dayton’s Premier Wine & Gourmet Food Event!

March 11, 2015 By Lisa Grigsby

The original “Party in the Park” was the brain child of two friends, Vail Miller Sr. of Heidelberg and Mike Frank of Arrow Wine. With a mission of bringing wine out of just the wine cellars and to the general public, the idea of a wine festival was born. Now 24 years later, Fleurs et Vin is the most anticipated, talked about and attend wine event in the Miami Valley.

On Sunday May 17 from 1- 4pm, wine connoisseurs and novices alike will sample the best wines from around the world while enjoying culinary treats from 20 of the top independent restaurants in the region.

Last year there were over 420 wines for sampling, as well as a beer garden featuring Belgium brews. Wines and beer selections for this year are still being put together. And if that isn’t enough to keep you busy, J.t. Fedrick and his band will be in full swing, the dance floor open and wonderful baskets available for bidding in the silent auction. And come 4pm, the best entertainment of the day can often be found at the live auction, where thousands of dollars are raised in just minutes iwth the sale of wine collectibles, with proceeds benefiting AIDS Resource Center Ohio. If you’d like to support the even with a donation to the auction you can start that process with this online donation form.

Tickets for Fleurs et Vin run $70 in advance $75 at the door, but this Saturday only, Arrow Wine will host a Super Saturday tasting from 11am – 5pm at both the Far Hills and Centerville stores, and the ARC Ohio Associate Board members will be selling Fleurs et Vin tickets for just $60.

Best Selling Sriracha Stout Beer Is Hot Stuff

March 6, 2015 By Lisa Grigsby

Beer collaborations are all the rage in the brewing world these days and one the hottest is Rouge’s Sriracha Hot Stout Beer. Released this past December only at the Rouge Ales Public House in Oregon or for mail order, the beer quickly sold out. The 22 oz bright red bottle features the world’s most recognizable Sriracha brand, Huy Fong, and the artwork even includes everyone’s favorite rooster with a green cap. The beer has finally been restocked and has hit the shelves of Miami Valley beer retailers this week.

According to the product description, this brew “is ready to drink with soups, sauces, pasta, pizza, hot dogs, hamburgers, chow mein, or anything you’d like to wash down with a spicy kick.”

“The inspiration was pretty simple — we as employees and as Rogues love Huy Fong Sriracha sauce,” Rogue Brewing President Brett Joyce. “The question almost immediately became why not? In the short time that it has been available, it has already become a record-selling product for us.”

Surprisingly, the fire of Sriracha doesn’t overpower this beer. As you would expect from Rogue, the beer itself is center stage. The stout is malty, smooth and full of coffee, chocolate flavor. At the end is when the heat of Sriracha appears with a slight, perfectly complimentary garlic and spiced after taste. But don’t take our word for it, you can pick up a bottle of this hot stuff for about $14 at Belmont Party Supply or taste it at Arrow Wine Far Hills location this Sat from 11am – 4pm during their Saturday tastings.
And if you like your beer on the spicy side, be sure and head down to Toxic Brewing Company in the Oregon District and try their Porn or Pawn beer, a srirach-spiced pepper porter.

Welcoming Dayton’s New Director of Economic Development

March 2, 2015 By Lisa Grigsby

City Manager Warren Price has announced the appointment of Ford P. Weber, J.D., as Director of Economic Development for the City of Dayton. As Director of Economic Development, Ford will plan, organize and implement strategies to promote the growth and development of Dayton’s economic base through retention and expansion of existing businesses and vigorously seeking out new investment.

Ford brings extensive experience and success in brownfield and vacant property redevelopment, asset development and regional collaboration.

Most recently, Ford was President and Chief Executive Officer for the Lucas County Economic Development Corporation in Toledo, Ohio. During his tenure there, he developed a business outreach and assistance program, making over 600 business consultations as part of a $1 billion economic development pipeline.

Previously, he served as Executive Director of Virginia Local Initiatives Support Corporation in Richmond, Virginia. His accomplishments there include generating nearly $14 million in loans and tax credit equities for revitalization projects and securing $2.1 million for redevelopment initiatives.

“As we looked for a leader in economic development, Weber stood out because of his record of retaining, growing and attracting businesses,” said City Manager Warren Price. “Ford will be an asset to our city as we look for new ways to work with businesses, add jobs and grow Dayton for the next generation.”

Since 2010, Dayton’s Office of Economic Development has completed more than 80 development agreements, leveraging $24 in private funds for every public dollar invested, with 6,266 jobs retained and 2,089 pledged.

Weber earned Bachelor of Arts (History) and Juris Doctor degrees at the University of Toledo and a Certification in Economic Development (CEcD) from the International Economic Development Council in 2010.

They’re Back….Shamrock Shakes!

February 24, 2015 By Lisa Grigsby

After this amount of snowfall, you’re probably not interested in hearing about anything else frosty heading your way. But before you run for your shovels, know this one comes with a straw. Yes, McDonald’s has brought back the brightly colored green Shamrock Shake! Which also means March, and warmer weather, is drawing nearer.

Much like the beloved McRib, devoted fans often look forward to the return of this seasonal drink, which stays on menus until a week after St. Patrick’s Day. The shake — low-fat vanilla ice cream and mint flavoring — leaves more of a legacy than just a green tongue. It was first introduced in 1970 as the “St. Patrick’s Day Green Milkshake.”

Some of us might remember seeing commercials in the late ’70s when the shake was touted by O’Grimacey, a big, green, amorphous Golden Arches mascot who sported an Irish accent and visited his nephew in McDonaldland every year for St. Paddy’s Day.

Obviously that name wasn’t catchy enough and was scrapped years later for the more alliterative Shamrock Shake. But the beginnings of the Shamrock Shake are a bigger part of McDonald’s history than you might know.

In 1974, after years of watching his 3-year-old daughter undergo treatment for leukemia and effectively living at St. Christopher’s Hospital For Children, Philadelphia Eagles player Fred Hill thought there should be a better way. He reached out to the community to raise money for families that couldn’t afford hotel rooms while their sick children were being treated. The Eagles’ GM connected with a local McDonald’s ad agency and the restaurant’s regional manager, and together they created the St. Patrick’s Day Green Milkshake promotion

It was perfect: The milkshakes were green – the Eagles’ color! With the support of McDonald’s founder Ray Kroc and regional manager Ed Rensi, Tuckerman launched a week-long promotion around the Shamrock Shake, with all profits to be donated to the cause.

Proceeds from the seasonal promotion sales went to purchase a four-story, seven-bedroom house Evans had found near the hospital in Philadelphia, a “home away from home” for families dealing with a sick child.

This became the very first Ronald McDonald House.

Now that’s a reason to celebrate the return of the Shamrock Shake!

Check out Brunch at Chappy’s

February 20, 2015 By Lisa Grigsby

Exciting news from our friends at Chappys Tap Room and Grille, starting tomorrow they will be serving brunch from 11am -2pm on Saturday and Sunday. You can start your day with one of their many beers on tap or try their brand new Bloody Mary made with Belle of Dayton Vodka, their new housemade mix and garnished with Pickled Okra, Celery, Olives and a strip of our new Praline Bacon. (It’s practically a meal in itself!!)

Here’s the menu,

CHAPPYS BIG A** BEER BISCUIT BOWL

10.95

Our homemade Beer Biscuit topped

with an egg cooked your way with choice of

Grilled or Fried Pork Chop or Fried Chicken Breast,Zink’s Sausage Patties or Applewood Smoked Bacon

Topped with Sausage Gravy and Cheese and served with Home Fries

CHICKEN & WAFFLES – 9.95

Homemade Vanilla Belgian Waffle served with two Fried Chicken Tenders, Home Fries and

Your choice of Regular or Spicy Tabasco Syrup

PO BOY BREAKFAST SANDWICH – 8.95

Toasted French Bread with an egg cooked your way,

mayo, cheddar cheese and

Your choice of Applewood Smoked Bacon or Zink’s Sausage Patties, served with Home Fries.

THICK CUT PRALINE BACON – 6.95

A ½ Lb. of bacon (4 strips) coated with carmelized brown sugar and molasses topped with Pecans

CREATE YOUR OWN BRUNCH

Homemade Big A** Beer Biscuit and Gravy – 5.95

Belgian Waffle – 5.95

Two Eggs cooked your way – 2.95

Home Fries – 2.95

Applewood Smoked Bacon (4 strips) or Zink’s 3 oz. Sausage Patties (2) – 3.95

Homemade Big A** Beer Biscuit – 2.95

Chappy’s is located at 2733 West Alex-Bell Road, Dayton, OH 45459. There second location (the former Champp’s) is still a couple of months away.

Meet AJ Ferguson, UpDayton’s New Executive Director

February 17, 2015 By Lisa Grigsby

AJ Ferguson started his new role as Updyaton Executive Director this week. His role is to ignite and lead this young professional organization on their mission of spurring economic growth in the Dayton region by attracting and retaining young talent. The group’s signature event is the annual UpDayton Summit, which gathers over 300 hundred Dayton area residents to share and vote on ideas to make Dayton a better place to live, work and play.

“When I attended my first UpDayton Summit in 2012, I was overwhelmingly inspired by the enthusiasm and creativity in the room. It was this experience at the Summit that pulled me into an UpDayton project, into moving downtown, and ultimately into applying for the director position” – says AJ.

AJ grew up in the Dayton area and has a strong background of involvement and leadership in the region. He graduated from the University of Dayton with a Bachelor’s degree in Mechanical Engineering (2012) and a Master’s in Renewable and Clean Energy (2013). His passion for improving the region stems from his experiences in the University of Dayton’s Rivers Institute and Fitz Center for Leadership in Community.

“The story of Dayton’s revival is getting exciting and I, like all those involved with UpDayton, want to be part of it. I cannot wait to get started,” said Ferguson.

Ferguson’s previous professional experience includes internships with the UD Rivers Institute, Sustainable Pittsburgh, and the Dayton Regional Green initiative. He most recently worked as the chief operating officer at a local start-up company called Dropoly.

We asked AJ to answer some questions for us:

AJ on the water (photo courtesy Facebook)

Describe the Dayton region with 3 words:
Inspiring untapped potential

If you were showing prospective newcomers to Dayton – what 3 places would you take them to?
2nd Street Market, any local brewery, kayaking on the Mad River into downtown

I’d never have to leave Dayton if it had ….
all my friends who live in other cities and states

The thing the “powers that be” don’t realize about young professionals is…
We want places and employers that share our values, especially our desire for work-life balance.

What I hope to accomplish during my time at Updayton….
I think the watershed moment for young Daytonians is still ahead. We want young adults to be engaged and thriving in the Dayton region to the point that young people everywhere are curious about what’s happening in Dayton, Ohio. When Dayton is making lists of millennial-friendly cities and regions, we’ll know we’re getting there.

I still have much to learn from the board and past leaders of the organization before championing a particular direction, but some themes have emerged so far:

– The UpDayton board and core volunteers are incredibly committed and put tons of time into UpDayton’s mission. We accomplish more than a typical organization of our size because of them. So, goal one is to keep such a good thing going and growing.

– We’d like to get the organization to the next level in order to grow our impact and become a more powerful force for attracting and retaining young talent. For this purpose, we hope to grow our organization’s capacity and resources. We’ll do this through increased fundraising as well as creative programs that generate revenue for the organization while simultaneously advancing our mission.

– Last year UpDayton launched its Catalyst Program with the support of Montgomery County. The programs three focus areas are creating leadership opportunities for young people, connecting with college campuses and engaging new hires at local employers. A major goal for the organization will be refining and growing this program in the coming years. Human Resources teams at area employers are on the front lines of the talent retention and attraction conversation. I’m particularly interested in how we can continue to support them with our expertise in demonstrating why young adults love this region.

Anything else you’d like to share?

I’d like to express my gratitude for Laura Estandia’s work while in the position and her continued support through the transition. She did an incredible job advancing the organization in her time as director and will continue to be a leader for the organization.

And I’d like to invite everyone to join us for our Summit:

Pitch your ideas to make Dayton more vibrant at the annual UpDayton Summit, 2-6 pm Friday, April 10, at the Dayton Art Institute. Meet young professionals, government officials, community leaders, and other people invested in brightening the shine on the Gem City! You can register online now.

Have An Idea For A Pop Up Shop?

February 17, 2015 By Lisa Grigsby

Activated Spaces, an initiative to fill downtown storefronts, is accepting applications for temporary retail, service, and office businesses to open downtown this spring as part of the eighth phase of its Pop-up Project. The project matches business owners and entrepreneurs with downtown property owners who have first-floor storefront space available for occupancy.

Interested retailers or office space seekers should fill out an application, which can be downloaded here: Pop-up-Project-RFP-Spring 2015 and email it to Jen Cadieux at [email protected]. The application deadline is 5 p.m. Friday, March 13. Tenants will be selected the week of March 30, and retailers must be ready to open no later than the end of May.

Lease lengths will range from three to six months. The spaces will have varying lease rates, but will be leased below market value. Activated Spaces volunteers will connect retailers and office businesses with commercial property owners, help make the space move-in ready, and promote the business during such events as First Friday. Selected businesses will negotiate leasing terms directly with the selected property owner, but flexibility for the tenant is a priority.

Activated Spaces volunteers hope to build on the success of the Pop-Up Project’s seven phases. Eleven of the businesses that have opened as part of the Pop-Up Project are still open: Beaute Box, 116 W. Fifth St.; Peace on Fifth, 234 Dutoit St.; American Pi, 41 S. St. Clair St.; Vintage Barbershop, 110 W. Fifth St.; Sew Dayton, 261 Wayne Ave..; Green Baby, 2nd Street Market; Spice Paradise, 16 Brown St.; Hicks’ Barber Shop, 16 Brown St.; Catapult Creative, 133 N. Ludlow St.; Confetti, 42 W. 5th St.; and Ambition Magazine, 131 N. Ludlow St. Since the inception of the project in 2011, more than 13,000 square feet of vacant space has been filled and 29 new jobs have been created.

Commercial property owners interested in offering space to Pop-Up Shop owners should contact Jen Cadieux at 937-224-1518. Once a match is made, a small stipend is available to be distributed at the discretion of the Activated Spaces team to each of the businesses each month for the first three months to assist in off-setting startup costs.

The Pop-Up Project is driven by volunteers from the young professional organizations Generation Dayton and UpDayton with support from the Downtown Dayton Partnership, the City of Dayton, the City of Dayton Neighborhood Mini-Grant program and community volunteers. Activated Spaces is part of the Greater Downtown Dayton Plan, a strategic blueprint for the future of downtown.

Those interested in volunteering with Activated Spaces should e-mail [email protected].

10?’s with Chef Don Warfe

February 16, 2015 By Lisa Grigsby

Don Warfe was born in California, but as a military kid he moved around a lot, lived in Japan, and eventually his family came to Dayton where his grandparents lived. He grew up always cooking and while working at Buddkan, a fine dining restaurant in Philly that featured Asian fusion cuisine, he realized that food was truly his passion. He had found his career and moved from restaurant to restaurant to grow his skills, including a stint in upstate New York, five years with Fleming’s and then became part of an opening team at a Colorado eatery where he served as an Executive Chef.

It was at this job that Gordon Ramsey’s Kitchen Nightmares reached out to him and asked him to consult with them on a few episodes. On the show he’d help introduce new menu items and help work with the kitchen crew to ensure success. Chef Don would then stick around after the TV crew left, for a few weeks to to stabilize the new menu, train the front and back of the house staff and ended up staying at one of the featured restaurants for almost a year.

After a working hundred hour weeks for years, he needed a break. He came back to Dayton to visit his family and decided to stay for a while .He had a friend that worked at the Trolley Stop and they were looking to rework their food offerings. Chef Don was hired as a consultant to bring fresh, locally sourced dishes and greater variety to their menu. And while he was transforming the menu at this Oregon District business, there was a lady transforming his life. Chef Don fell in love with Mindy and her son Theo and will be getting married soon.

While still running the kitchen at Trolley Stop, he’s also taken on a side job, consulting with Mike Schwartz, of Belmont Party Supply, on his new joint coming to Centerville, Ollie’s Place. A long time in planning, Mike’s new venture will be a tap room, whiskey bar and carryout. Chef Don is writing the menu, designing their kitchen and training their staff. Look for it to open in April with 60 beers on tap and “awesome food, ” according to Warfe.

And between both jobs, Chef Don took time to answer our 10 questions:

1. What is your favorite ingredient to cook with?

This varies seasonally. I love using local ingredients. The local pork shoulder that I get from KJB Farms always makes me happy.

2. What ingredient do you dread?

Salt and Pepper. Just kidding. I’m not a fan of using processed foods. I really don’t like using Chicken Base.

3. What’s your favorite dish to make?

I love making so many different dishes. I love to cook fish and just about any meat. I really enjoy making Paella.

4. What’s your favorite pig out food?

My special lady and I love to make antipasti boards and pig out late at night sometimes. It’s pretty amusing what items can end up on the board. It’s interactive and so much fun to share the experience together. It can range from smoked herring to chile chocolate to spicy kimchi. It’s pretty personal so I won’t say anything else about it.

5. What restaurant, other than your own do you like to dine at in the Miami Valley?

I feel like I haven’t dined out very much in Dayton. There are still a lot of restaurants that I am waiting to go try. I really like Little Saigon.

6. What’s your best advice for home chefs?

I would suggest that home chefs go to the local farmer’s market. It’s such an advantage for your cooking. You’re supporting local economy, using fresh quality ingredients that are better for you and ultimately taste better. I would also suggest that people have fun cooking. Take a recipe and make it your own.

7. If you could invite any 4 guests to a dinner party who would they be and why?

Anthony Bourdain. Because he knows food and travel. I would love to hear the stories he could tell after a few drinks at the table.
Alice Waters. Again, I would love to sit there and just humbly listen to her experiences and enjoy a meal with her.
Christopher Walken. His voice at the dinner table. I would ask him to read all of our books out loud.
My grandmother, because I miss her very much. And of course Mindy would be right beside me serving as my c0- hostess for our dinner party.

Chef Thomas Keller

8. Who do you look up to in the industry and why?

Thomas Keller, because his cuisine seems so true. He is so ingredient driven and a master in this field. He has been a major influence on chefs today to embrace local ingredients from farms, fisherman, and gardens. His techniques are so sound and quality driven. I don’t know any chefs that aren’t inspired when they open The French Laundry Cookbook.

9. What do you do in the Miami Valley on a day off?

Never the same thing. I love spending time with my ‘soon to be’ wife and her son. We play games in the park, or in the grocery store, or in the book store, or in the house. I enjoy having dinner with my family and relaxing. I’m currently reading all the volumes of the graphic novel, The Walking Dead, and watching Twin Peaks episodes.

10. Share a kitchen disaster, lucky break or other interesting story:

Lucky Break: I was contacted by Gordon Ramsey’s Kitchen Nightmares to work as a chef consultant on the show in Colorado. It was my job to train restaurant staff their new menu and teach them how to function properly as a restaurant. They asked me to be on film for my last episode and it was a thrill to work with one of my favorite chefs. This also answers the kitchen disaster part of this question. Before the transformation, there were some pretty bad practices in place.

El Meson’s Valentine Meals Start Monday

February 8, 2015 By Lisa Grigsby

Valentine’s Day can be a very hectic and stressful holiday. Between family, kids, work and all the other day to day issues modern couples face the holiday meant to showcase love between two people can become a backseat, last minute event. “This is why we decided to make Valentine’s Week! Couples and groups can choose any day during the week leading up to the 14th to celebrate the holiday at their leisure at El Meson.” Bill Castro, owner, said.

Valentine’s Day falls on Saturday, Feb 14th this year. Saturday, as in the busiest day for restaurants. Anyone who has ever tried to make reservations for Valentine’s Day knows that you need to make it early. “With the holiday falling on a Saturday this year, we have already received many calls and reservations for the 14th. It was pretty apparent to us that we needed to open it up to multiple days so that everyone who wanted to celebrate with us would have the chance.” Bill continued. “We’ll be featuring a three course prix fix menu every day during Valentine’s Week (Feb 9th – Feb 14th)

Diners will receive a choice of two entrees which will include salad, side dishes, & dessert to share” Castro said.

Special Lovers Menu for 2-

Asado-Meat Platter for 2 – grilled beef fillets, chicken breasts & chorizo on a sizzling plate

Mariscada- Seafood Platter for 2 – grilled grouper, tuna, sea scallops, shrimp & calamari

Both featured menu entrees include two salads, two side dishes, & dessert to share

He went on to mention that dinner will be less expensive earlier in the week, Mon – Tues – $20 per person, Wed – Thurs – $25 per person and move up to Fri – Sat – $35 per person. “On Friday and Saturday we’ll also have a roaming Mariachi to make the dining experience even more memorable” Bill finished.

For diners interested in experiencing Valentine’s Week at El Meson, we encourage you to make your reservation early. You can make a reservation by calling them at (937) 859-8229.

Amber Rose Announces Craft Beer Dinner

February 4, 2015 By Lisa Grigsby

Make plans now to head out to Old North Dayton for a four course craft beer dinner, which kicks off a year long celebration of Amber Rose’s 25th anniversary. Originally built in 1910 by Sigmund Ksiezopolski, it ran as a general store and deli named Sig’s up until the 1980′s. The family ran the general store downstairs and resided upstairs as their family quarters. The National Guard stayed with the family during the Great Flood of 1913. In 1989 Elinor Sluzas acquired the building with the intention of opening a restaurant. Before the scheduled grand opening there was a horrific fire and a portion of the building had to be rebuilt. The restaurant officially opened for business in 1990. Elinor may have retired but her recipes have stayed the same.

On Thursday, February 26th at 6:30pm Amber Rose will host a tasting for beer and foodie fans in their upstairs dining room. Owner Joe Castellano shared the pairing menu with us:

First Course
Bratwurst & Braised Cabbage Bruschetta
Beer Pairing: Hofbrau Original

Second Course
Brown Sugar Chipolte Salmon with grilled asparagus with citrus glace
Beer Pairing: Warped Wing Ermal’s Belgian Style Cream Ale

Third Course
Tomato & Cheese sausage stuffed pork loin with orzo pilaf
Beer Pairing: Erdinger Dunkel
Fourth Course
Chocolate Raspberry Mousse
Beer Pairing: Deschutes Black Butte Porter

To reserve your seat for just $30 for call Amber Rose at 937.228-2511. The restaurant is located at 1400 Valley Street, with plenty of free parking in their own well lighted parking lot.