Dayton937

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

Lisa Grigsby

The Taste Turns 25!

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The Taste is the Kettering- Moraine-Oakwood Chambers’ largest fundraiser and will take place this Thurs, Aug 30th from 5-9pm.  According to Collin Malloy, Membership Service Coordinator for the Chamber,  “We’re excited about celebrating a unique event that has been successful for 25 years.  Unlike many other taste events that you buy tickets and are charged for each sample, we’re proud to say ours is an all you can eat event.  The line up of restaurant continues to grow and we expect over 2000 guests to attend.”  Malloy shares that each eatery is is asked to have a main offering and a second one as well.   With over 40 restaurants participating you can expect to enjoy a wide variety of treats as you wander from booth to booth set up around the fountain of the Lincoln Park Commons.

And don’t miss the raffle baskets  and silent auction area, featuring goodies from area retailers.  Both will close at 8pm and you need not be present at the end to win.   Tickets are $25 before the event and $30 the day of the event.  Tickets can be purchased at the Fraze Box Office, the Chamber Office, or at http://www.etix.com.
Participating Restaurants Include:

 

 

 

10 Wilmington Place
Arepas & Co.
Ashley’s Pastries
Atrium Grille & Deli
Baskin Robbins
Belmont Catering
Bellyfire Catering
Brio
Butter Café
Cheryl’s Cookies
Christopher’s Restaurant
City Barbeque
Coldwater Café & Catering
DiBella’s Old Fashioned Submarines
Dixie Dairy Dreem
Donato’s Pizza
El Meson
Elsa’s On the Border
Figlio Italian Bistro and Bar
Fleming’s Prime Steakhouse
Fresco
Fricker’s 
Kohler Catering
MCL Restaurant & Bakery
Moore Dessert Please!
Noodles & Co.
Ovations Food Services
Panera Bread
Subway
Sweet P’s Handcrafted Ice Pops
Sweet Dots Bakery
Sweets
Taqueria Mixteca
That Crepe Place

The Rusty Bucket Corner Tavern
Top of the Market
Trader Joe’s
W.G. Grinders
Young’s Jersey Dairy

 

 

A Night of Great Food, Irish Whiskey, and Cigars!

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The last Tuesday of the month is cigar lovers night at The Dublin Pub  and this month they are  taking it up a notch. On Aug 29th from 6:30 – 9:30pm for $40,  Chef Brandon  will be serving up Mulligans Beef Stew, Corned Beef and Cabbage, and Carved Beef Tenderloin injected with Jameson and honey!

Brand ambassadors from Jameson Irish Whiskey will be on hand to lead guests through a tasting experience.  Starting with the triple distilled  Jameson, then moving on to Jameson 12 year old, which is the most popular of the aged Jameson whiskeys. Next you’ll move on to Jameson Gold Reserve, a creative blend of three whiskeys of advanced years, one of which is uniquely matured in virgin oak barrels and coupled with the bourbon barrels and sherry casks, that account for the whiskey’s satisfying complexity and honey toasted sweetness.  Finally the  Jameson18 Year Old Limited Reserve, known for it’s  mellow, complex taste and lingering finale of wood, spice and toffee.

George from The Market in Kettering will be featuring cigars from Drew Estate Products!  They combine traditional cigar making techniques with new and innovative concepts. “The Rebirth of Cigars” is their mantra.  They blend traditional South American-grown tobaccos with exotic tobaccos from Spain, Italy, Turkey, Louisiana, and other parts of the world. There cigars are finished using the finest wrapper leaves from Africa, Mexico, Indonesia, and the U.S. to achieve the most profound flavor combinations. The strengths run mild to full, with each cigar having its own unique character and aroma.
The Dublin Pub is located at 300 Wayne Ave in the Oregon District and you can call 937-224-7822 for more information or email them at  [email protected].

Eat Your Way Across The Greene for $15

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This Thursday, Aug 9th from 5-9pm the Town Square at The Greene will transform from the usual kiddy  filled fountain playground to a mini-village of  tents serving up samples from the resident eateries  at the 6th annual  The Taste of The Greene.

If you buy your ticket in advance from the Guest Services booth it’s just $15 (on the day of the event it’s $20) and you’ll get a taste from each of the participants.  Proceeds benefit The Dayton Art Institute, Martin Bayless Charitable Foundations and Muse Machine.  Beer and beverages will be available for an additional charge.  Local cover band Spungeworthy will be playing to add some fun to the festivities.
The Taste of The Greene Participants:

  • Photo by MediaMoments.com / Peter Wine

    Mimi’s Cafe

  • Bar Louie
  • Pasha Grille
  • Subway
  • The Pub
  • Panera
  • That Crepe Place
  • Asian Gourmet
  • bd’s Mongolian Barbeque
  • Fleming’s
  • The Wine Loft
  • Brio Tuscan Grille
  • Adobe Gila’s
  • Yoba
  • Cheryl & Co.

Marion’s Offers 47% Pizza Discount Today – Thursday

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Since opening in August of 1965, Marion’s Piazza has indeed become a Dayton Tradition! It’s easy to feel the history when you walk in their stores and see walls lined with black and white autographed photo’s of stars from yesteryear.  Many of the celebrities were in town to perform with The Kenley Players, stars like Sally Field, Mickey Rooney, William Shatner, Morgan Fairchild, Tim Conway, Billy Crystal and George Hamilton, who held the cast parties at Marion’s.
Celebrating their 47 years of business means you can get a  47% discount on up to 2 pizza’s this week with the coupon below.  Large lines are anticipated and be sure to bring cash, Marion’s does not accept credit cards!   Special pricing will be offered until closing on Thursday.

Marion’s Piazza has been rated “Best Pizza” in 27 local survey’s and achieved national acclaim by being ranked  2nd in the Nation amongst all independent pizza restaurants. A true Dayton Original, between their 7 locations they employee about 275 and made a total of around 1 million pizzas in 2009.

You need actual coupon from Dayton Daily News or Reach to get the discount - they won't accept online versions.

Find the Marion’s nearest you:

241 North Fairfield Rd, Beavercreek
B
711 Shroyer Road, at Patterson Road  – (937) 293-6991‎
Rated 4.1 out of 5.0
C
3443 North Dixie Drive, at Wagoner Ford Road – (937) 277-6553‎
D
8991 Kingsridge Drive, Dayton Mall ‎ – (937) 435-3300‎
Rated 3.3 out of 5.0
E
50 East Stroop Road, Town & Country ‎ – (937) 296-1177‎
F
241 North Main Street,  Centerville – (937) 433-3993‎
404 W. National Road, Englewood (937) 832-0333
1320 North Fairfield Road, Dayton, OH‎ – (937) 429-3393‎
1270 Expieriment Farm Road, Troy (937) 339-2000
and coming soon – Mason

Great American Beer Tasting

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Having a beer at the ballpark is nothing special, but having over 75 brews to choose from must mean it’s time for Heidelberg’s 5th annual festival of beer at Fifth Third Field.  A $25 ticket will get you 20 samples of beeer, a souvenir sampling glass and a chance to wine great raffle prizes including a trip for two on the Bud Light Party Cruise, Dragons gear and Beer goodies for this Sat, Aug 4th’s event.   Gates open at 2pm and you’ll have 4 hours to meander your way around the 20 beer tables until 6pm.

You’ll even have a chance to head down to the field for a little cornhole or to play some carnival games.   Special tasting of will be available at table 21, while supplies last:

2:30pm: Widmer Marionberry Hibiscus Gose: Gose is a traditional cloudy German style wheat  beer that balances tart and slightly salty flavors with a soft malt background. Widmer Brother’s unique take uses a healthy dose of Oregon-grown Marionberries as well as dried Hibiscus flowers  for a tart, floral profile with clove and coriander flavors to round it out.

3:15pm: Goose Island Lolita: a pink rose colored Belgian style pale ale fermented with wild yeast and aged on raspberries in wine barrels. Aromas of fresh raspberries, bright jammy fruit flavors, and an effervescent body.
4:15pm: Brooklyn Beers, Brooklyn Local 1: Belgian-inspired strong golden ale. Behind the full golden color you’ll find an alluring aroma, a dynamic complex of flavors, Belgian flair, Brooklyn  fortitude and a dusting  of special yeast. To create this beer, an old technique of 100% bottle refermentation is used.
To Order Tickets:

  • Call the Dragons box office at (937) 228-2287 or purchase online
  • Purchase in the Dragons Den team store during Dragons game
  • OR visit and of the following local bars and restaurants: Amber Rose, Archer’s Tavern, Belmont Party Supply, Boston’s Bistro, Brixx, Cooper’s Deli, Dublin Pub, Miami Valley Wine,
    Frickers- Huber Heights

Tickets day-of the event are $35 at the gate. Designated driver tickets are also available at the door for $5,

10 ?’s with Chef Markus Montreuil from Amelia’s Bistro

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Chef Markus Montreuil’s first job in the business was as a bus boy at Carmels.  In his down time he loved to watch the cooks  and would often stand on the side of the line fascinated by the skills and wanting to learn.  He would beg the cooks to teach him and  finally a cook took pity on him and made a deal with him.  If a ticket came into the kitchen in the next 1/2 hour, he’d teach him, if not, Markus would stop asking. Markus was excited and waited anxiously.  And waited.    He wandered out to the dining room and excitedly told the bartender about his upcoming cooking lesson. The bartender explained that they were closed between lunch and dinner and there were no guests to order. But feeling sorry for the kid, he ordered his lunch and that ticket came into the kitchen and Markus learned to make his first dish- nacho’s!

He went on to work at Bob Evans, with a long term goal to attend the Culinary Institute of America. However attending the CIA isn’t cheap and he had to figure out how to fund that dream.  He found work as a machinist, and figured he could do that while he tried to save  money for school.  Life went on, as it does and suddenly 5 years down the road, Markus got injured.

During his rehab he realized that he worked very hard to be successful as a machinist but his heart was not in it.  He dreamed of being a chef and while the CIA still wasn’t in the budget, he had ogther options.  He got a job as a line cook  at the Schindler Banquet Center in the winter of 2006 and soon after enrolled in the culinary arts program at Sinclair College.

Gaint Tortoise Cream Puff filled with brown sugar whipped cream topped with bourbon caramel, chocolate ganache and candied pecans!

As part of the program he interned as a saute cook at Cena, then as a pastry chef at C’est Tout.  He also served as captain of the Culinary Competition Team. Upon graduating he found a job as a prep cook at Amelia’s Bistro and then was recruited back to the Schindler Banquet Center, where he worked his way up to Executive Chef, only to get let go when they lost a major contract and had to cut budgets.  Luckily, the folks as Amelia’s appreciated his skills and work ethic and were able to rehire him.

The rest, as they say, is history.  Markus earned the Executive Chef title at Amelia’s this past January and is now enjoying creating menu’s and producing perfectly plated meals, as demonstrated by his restaurant week specials.  Speaking of which, Amelia’s Bistro will be extending their restaurant deal for a second week, so stop by and taste Chef Markus Montreuil’s specialties on the 3 course pre fixe menu for $25.12, a few of which are pictured below:

 

And now, Chef Markus answers our ten questions:

Grilled Pork Chop topped with Fried Onions finished with a Caramelized Onion Barbecue Sauce and served with Mashed Potato and Vegetable

What is your favorite ingredient to cook with?

There are so many ingredients I love, I don’t know if I could pick only one.  My top three would have to be Duck, Pork and Garlic, and not necessarily in that order.

 

What ingredient do you dread? 

There isn’t much cooking wise I don’t like, but if you put a gun to my head I would say Offal. I know that in itself is not a specific ingredient, but rather a category of glands and organs. And I don’t dread it, it is just my least favorite.  (Offal is everything from the heart, liver, lungs, and entrails of an animal, to the tail, feet, and head, each part with its own unique  flavor. The word “offal” actually comes from the Old English “off” and “fall,” referring to the pieces that fall from an animal carcass during butchering.)

 

What’s your favorite dish to make?

I know it is not a dish, but stock is my all time favorite thing to make. It is a slow meticulous process, but I love it.  There are so many things you can do with, and the difference between home made a store bought is like night and day.

 

What’s your favorite pig out food?

Nachos are the first thing I learned to cook in a restaurant when I was a busboy at Carmel’s as kid, and they have been my favorite ever since.

 

House Cut Filet served with Mashed Potatoes, Vegetables finished with Fraser Sauce & Green Onion Oil

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

I don’t eat out much, but when I do my favorite place to go is Cheng’s Gourmet. It is a little place in Xenia (and I mean 3 or 4 tables little) but the food is incredible.

 

What’s your best advice for home chefs? 

Focus more on the journey and less on the destination. Remember that recipes are guidelines not laws. Be fearless and above all else have fun in the kitchen!

 

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

I would have to say Sun Tzu, Albert Einstein, Jean Michel Basquiat and Julia Child. They were all innovators in their varying fields and I am fascinated by all of them. Plus I can’t imagine there would be any shortage of dinner conversation.

 

Pan Seared Almond Crusted Salmon over Sautéed Zucchini and Rice Pilaf and Finished with Mango Lobster Sauce

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

Some of my favorites are Emeril Lagasse, Art Smith and Homaro Cantu. In spite of the over commercialization Emeril has always been my favorite. Art Smith is just an incredible Chef and person. And Homaro Cantu made the best meal I have ever eaten!

What do you do on a day off?

I really like to go to movies and festivals with my wife and kids, but I probably spend a few too many of days off reading and writing recipes, sorry Honey.

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

I would say my lucky break was being hired at Amelia’s Bistro. It was the first fine dining job (that wasn’t an internship).  In about three years I have gone from a part time lunch pantry position to Pastry Chef then on to Sous Chef and then at the beginning of this year I was named Executive Chef. So I would say that is a pretty lucky break.

 

Chef Markus created a recipe especially for DaytonDining:

Lemon and Dill Grilled Chicken Salad Lettuce Wraps

4 boneless/skinless chicken breast (grilled and diced)

¾ cup mayo

½ cup lemon curd

½ cup red onion (fine dice)

3 Tablespoons Fresh Dill (chopped)

Zest and juice of one lemon

½ teaspoon pepper

¼ teaspoon salt

2 heads Bibb lettuce

 

In a large bowl, toss the chicken, red onion and lemon zest. Mix in the mayonnaise, lemon curd, lemon juice, fresh dill, and salt and pepper. Serve the salad in lettuce cups and roll up to eat.

 

Rolling Out the Beer Week Schedule, including a DAI Beer Dinner

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Restaurant Week hasn’t even ended and plans are already beginning to leak out for next months 3rd Annual Beer Week. Pints, Putters, & Pink Balls, a golf outing scheduled for Saturday August 18th is the kick off to a week of celebrating beer culture.  According to organizers Rob Strong and Joe Waizman, “This is a fun as sh*t charity event with all proceeds benefiting Local Chapter Breast Cancer Foundation. 18 holes on the par 3 course at Kittyhawk Golf Center, Kitty Course. ”
. The Basic Rules for the outing are:

1. 36- 2 person teams using 2 clubs per person (no sharing of clubs) and may only play with provided pink balls.
2. Basic scramble playing best ball (does not apply to worst ball scramble hole).
3. $30 per person includes 2 pink balls (replacements available for $5 each) and sandwich/snacks from 5th Street Wine and Deli at check in. Carts are a la carte.
4. 1:00 p.m. Shotgun start, registration at 12:30 p.m. Sharp.
5. Hand selected craft beer available for purchase on the course.
6. Signup sheets available at Thai 9, Trolley Stop, Blind Bob’s, South Park Tavern, Lucky’s and Fifth Street Wine and Deli. Fees due at sign up, cash only.
7. Awards for longest drive off an empty beer can, lowest score on worst ball scramble hole, and tournament winning team.
8. No golf gloves, spikes, or golf bags.
9. Lefty/Righty 7 for $1, longest shot gets 50% of pot.

Contact Robert Strong  or  Joe Waizmann with any questions or sponsorship requests.

Then Dayton Beer Week officially begins with the “Beer Pride Parade” in the Oregon District on Sunday, August 19. The parade begins at The Dublin Pub and  will work it’s way down 5th Street to Thai 9 for the Opening Ceremonies for Dayton Beer Week. The festivities will include a series of unique events, tastings and dinners held at various locations throughout the greater Dayton region. In 2011 there were over 50 beer centric events all over the Miami Valley and it looks like you can expect even more in 2012.
One of the first new events to be released is the Dayton Art Institute’s 6 course craft beer dinner featuring courses presented by 5 area chefs, each paired with beers brewed at a Trappist monastery under the supervision and responsibility of the monks.  Worldwide, only seven Trappist beers remain. Six of these come from Belgium, one comes from The Netherlands, and that is La Trappe, which will be the beers presented at the Brewer’s Art Dinner on Wed, August 22nd.

Tickets for this special event will be $60 in advance, with a $5 discount for DAI members.  Participating Chefs include Jay’s Seafood’s Chris Cavendar, Chef Jeff from the Culinary Company and Chef David Glynn.

The Beer Week Finale will be the 14th annual Ale Fest, held from 2 to 6 pm on Saturday, August 25 at Carillon Historical Park.   Featuring over 350 different beers from more than 150 different breweries – including a gluten free beer zone, new in 2012. Many of the exact details for this year’s event are still being finalized and tickets will soon be on sale  for $35 in advance.  As in the past, tickets get you entry to the event, a sampling guide, 20 craft beer samples and a commemorative sampling glass.

Stay tuned for more beer week events, we’ll keep adding them to our calendar  as we hear of them!  And in the meantime check out our MostMetro Calendar for Beer Events in the area.

 

Masquerage 2012- What’s the theme?

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The most frequently asked question of anyone involved in the planning, organizing and production of the AIDS Resource Center extravaganza known as Masquerage is “What’s the theme going  to be?”   Well, here’s YOUR chance to be one of the first to know!

An announcement of this magnitude deserves more than a simple post on the Masquerage web site.   It deserves a crowd of enthusiastic revelers to join Dayton’s own Rubi Girls at the fabulous Club Masque for a special style show produced by Square One Salon to help give you idea’s on how to dress for this year’s theme!  So join ARC Ohio  on Fri, August 3rd, 2012 from 6:00 – 8:00 PM at Club Masque and be amongst the first to know the theme for the 11th annual Masquerage.
In the past 10 years over 6500 attendee’s at Dayton’s Party of Parties For A Cause has helped the organization raise over $1,000,000 so ARC Ohio can continue to lead the fight against HIV/AIDS .  Specifically funding raised through Masquerage help  provide:

  • Outreach and prevention to individual at risk for infections
  • FREE HIV testing, counseling and referral services
  • Case management and support to HIV-infected individuals and their loved ones
  • Advocay concerning issues that affect the HIV community

Masque Nightclub will open it’s doors early just for Masquerage fans.  Here’s your chance to visit one of the midwest’s most talked about nightclubs to start off your First Friday.  Your $20 advance tickets include the exclusive reveal of the 2012 theme, appetizers, special drinks prices and other surprises. Tickets will be $25 at the door.  Masque is located at 34 N. Jefferson Street, Dayton, OH 45402.
As a special incentive to Theme Release Attendees, if you purchase your ticket for the Oct 20th Masquerage event at Club Masque that night, you may apply the $20 ticket to your ticket purchase price.  General admission tickets will be $50 and Red Ribbon Lounge VIP Tickets will run $150.  Tickets can be purchased online or by phone at 937-461-2437 x 2029.

Mad Molly & Batty Bonnie from Masquerage 2011

“Masquerage has become a signature event of AIDS Resource Center Ohio.  It brings people together for a spectacular evening while generating greater awareness about HIV/AIDS.  It also raises much-needed funds to benefit those living with or affected by HIV/AIDS” said Bill Hardy, executive director of AIDS Resource Center Ohio.   This year, he anticipates that the organization will provide assistance to nearly 4,000 individuals living with HIV and their loved ones, and reach thousands more at risk of HIV infection.  “We provide care and services for those already infected with the virus and help to prevent the spread of HIV/AIDS”.

This year, the goal is to raise over $150,000 and and a sold out crowd is expected.  Each year a committee of dedicated volunteers work to coordinate a new theme, so that the event is bigger and better than the year before.

Guests can purchase a general admission ticket to the event for $50 in advance or $60 at the door, which includes a welcome drink courtesy of Jagermiester, dancing, entertainment and munchies. For a VIP experience, Ribbon Lounge tickets will again run $150 and include general admission amenities plus complimentary valet parking by Lexus of Dayton, the spectacular views from the 2nd floor lounge, mask painting,  open bar, appetizers and the always coveted swag bag.

Masquerage 2012 is made possible by: Levin Family Foundation, Jagermeister, Lexus of Dayton, CareSource, The Light Fantastic, Square One Salon, Premier Health Partners and MJ’s Cafe- the hosts of the official After Party.  Additional sponsorship opportunities still exist, contact ARC Ohio for more information.

 

 

Columbian Comfort Food at 2nd Street Market

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Arepas & Co has opened its doors at the PNC Second Street Market in downtown Dayton to introduce members of the surrounding communities to a new, flavorful food concept known as Colombian comfort food. Our menu features informal, popular dishes such as arepas (white corn patties), Colombian platter (home-cooked style meal), empanadas (yellow corn turnovers), and patacones (fried green plantains) that cater to patrons looking for something new, tasty and affordable. Arepas & Co also offers Calentado (Colombian-style breakfast) on Saturdays, Tres Leches (three milk) cupcake for dessert, and fruit-flavored colas. Our dishes are vegetarian and vegan friendly as well as gluten free.

Arepas & Co will be celebrating its official grand opening July 19th, 20th, and 21st which coincides with the celebration of Colombia’s Independence Day on July 20th.

Arepas and Co. opens on Thursdays and Fridays from 11 am to 3 pm, and Saturdays from 8 am to 3 pm. Our location is at the PNC Second Street Market, 600 E. Second St. Dayton, OH 45402. Questions or comments can be directed to Lisa Perdomo at 937-620-4099.

Omar D. Bolivar,Jhembert Perdomo and Lisa Perdomo

“Our dishes are inspired by recipes that have been made popular by street vendors in Colombia, who are known for providing simple yet delicious foods” said Lisa Perdomo, owner and operator of Arepas & Co. “In fact, the way we marinade our meats is a recipe passed down to my husband by one of his aunts in Colombia whose finger-licking meals are highly rated by friends and family” added Lisa.

The small eatery is co-owned by Jhembert Perdomo, who was born and raised in Colombia. “The PNC Second Street Market is the perfect venue for us” said Jhembert, “we want to be known for our simple, innovative and affordable concept that reflects the ever growing diversity of Dayton and its surrounding communities. People come to the market with an open mind, looking for something different and we want to be associated with that connotation. It was time to introduce recipes that can cater to a wide variety of patrons, from the meat lover to those with sensitive dietary needs.”

Loud Shirts & Hula Hoop Skills = FREE Cupcakes!

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Beavercreek’s favorite cupcakery, Cake, Hope and Love at 1490 N. Fairfield Road, is hosting their 2nd annual Tiki Week and if you’re willing to play along free treats are in your future!
On Friday from 10am to 10pm visit the shop  dressed as if you’re a tourist on vacation and snag yourself a free cupcake from the counter! Limit of one freebie per person.

On Saturday they’ll host their  second annual Hula Hoop Contest. For every minute you can hula hoop without stopping you earn yourself a free cupcake (up to six minutes).  They’ll have a couple of hoops on hand, but you serious hoopers are welcome to bring your own.  The  hooping promotion runs from 10am until 5pm on Saturday.

CH & L promises loads of new flavors for to delight you including:
Parrot Bay (pineapple & rum flavors)
Blueberry Breeze (pineapple, blueberry, & coconut flavors)
Cookies & Cream
Raspberry Cream Cheese
Raspberry Mojito
Island sunset (Orange, Blackberry, & Coconut flavors)
Carrot Cake
Paradise Point (Banana, Strawberry, Pineapple, & rum flavors)
Chocolate
Vanilla
Red Velvet
Added bonus:  Post a picture of your wacky tourist outfit or you hula hoping to DaytonDining’s Facebook page and we’ll see if we can’t hook you up with a little something special!

 


Carmen’s Deli Announces New Location

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As many of you know Premier Health Partners recently bought the old Citizen’s Federal Building to make it their headquarters for their 900+ employees.  Which would have been a great addition to the business that Haitham Iman, owner of Carmen’s Deli,  had been building for several years.  But instead Premier decided to terminate the lease for the Deli – read all about it here on Esrati’s blog.

But just yesterday Haitham signed a new lease across the street at Kettering Tower.  His permanent space will be in the Northeast corner of the building at the corner of St. Clair and 2nd Streets. He’ll be starting from scratch to build out the window lined space, but in the meantime, the building owners will allow him to work out of the recently vacated Mr. Hyman’s space, at the base of the elevator tower.

It looks like as of next Wed, July 18th we’ll be able to stop by for a meal and some of the warm hospitality that made Carmen’s Deli such a great place to frequent.  It will be a limited menu until he gets his new space set up, but you can count on being greeted with that same old big smile!   So be sure and stick a note on your calendar to have lunch there next week and welcome Haitham back!

Stacker Subs & Grub Now Open

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Local beer guru Mike Schwartz has been incredibly successful as the operator of Belmont Party Supply on Smithville.  His love of beer, homebrewing and sharing his knowledge with others turned into a second business next door, BrewTensils.   When Grandma Virgis Pie Shop moved out of her space at the end of the strip mall, Mike started storing his wine making supplies into that spot.  After about a year and a half, Mike’s wife Donna put her foot down and said that he needed to start paying rent or find a tenant that would.  Which lead to the idea for a sub shop.

Partnering with Mike’s cousin Doug Magoch, a 25 year veteran of the restaurant business from

Chef & Manager Doug Magoch

Bob Evans and New Carlisle’s Studebaker’s Country Restaurant, the plans began this past winter.  A concept that would include Mike’s homemade marinara, freshly made sausage, options for vegan, vegetarian, and gluten-free customers and a deep commitment to the community, and hence Stackers Subs & Grub is now open.

As I attended the sneak peek event this past Saturday, Doug was busy on the grill, training his new staff of 8 and Mike shared with me that the shop was decorated in blue and red, the colors of the local high schools.  He went on to share his excitement about plans to start a high school student of the month program that would feature local youth who excelled in academics and community service.

Ellie and Mike Schwartz on opening day

The first sandwich served up off the grill at Stackers was the Rockin’ Reuben– Corn beef, sauerkraut, thousand island dressing & Swiss cheese on marble rye.  It was served up to Mike’s mom, who couldn’t have beamed any more as she wished her son good luck on the new venture, while sporting a t-shirt promoting Mike’s beer business.

The Byron Bomb

The menu features over 20 choices of subs, wrap’s and paninis, with the option for all to be served up as a salad for the same price, which ranges from about $6 to $9 dollars.  An array of appetizers including cheese sticks, pretzels, fried pickle chips and veggies are also on the menu.  Kid’s can order up The Mini, served on a slider roll with their choice of ham, roast beef or turkey, chips and a soda for $4.99.  I sampled The Byron Bomb– a grilled chicken breast with a honey chipotle sauce with grilled onions & habanero jack cheese on an Italian roll and it had a great tangy flavor and was served up with housemade chips that could easily become addictive.  Adding a sweet treat to the menu- Deep Fried Oreo’s- dipped in a sweet batter, fried and then sprinkled with powdered sugar!

As a grand opening special this week, all soda’s (Pepsi products) will be just $1.  The shop is carryout and you can phone ahead to place your order, and the register system will que it up in the kitchen based on your desired pick up time.  Schwartz shared that a mobile app for ordering is in the works.  Stackers Subs & Grub is open daily at 2615 Smithville Road at 11am and will close at 10pm Sun- Thurs and at midnight Fri & Sat.

 

 

 

Mad Hatter Bar Crawl Takes on Oregon District

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Michigan’s New Holland Brewing Company is  celebrating their 15th anniversay by hosting their 2nd annual Mad Hatter Bar Crawl this Saturday, June 30th in the Oregon Arts District.  Each of the five scheduled bar visits will tap a different style of IPA.  Since the first year of New Holland Brewing Company’s existence, “Mad Hatter” India Pale Ale has been a flagship for the brewery. It is the top-selling beer and Gold Medal winner in the 2004 Great American Beer Festival for Strong Pale Ales.

Participants are encouraged to wear their favorite hat to get in the spirit of things!  The tour kicks off at 2pm at Thai9, where the White Hatter  which brings spice, hops, and fermentation notes together flavorfully and goes great with seafood, fennel, and mushrooms will be the first beer tapped on the tour.

At 3pm the party moves down to Blind Bob’s where the dark malted Black Hatter will be tapped.  One reviewer describes the aroma of pine, citrus rind and roasted malt, arising from the glass. Pine and citrus rind dominate the opening of this brew which transitions to a mild dark chocolate roastiness, and then finishes dry with citrus-like bitterness and a touch of roasted malt.

The 4 o’clock hour will bring on an IPA that’s been aged in bourbon barrels- Oak Aged Hatter at Lucky’s Taproom & Eatery. Round, smooth wood character brings a new dimension to dry-hopped, aromatic hoppiness.

As 5pm rolls around it will be time to tap Rye Hatter at Trolley Stop.  This beer showcases it’s grain-bill, made up of rye and barley malt. The rye adds a slight spiciness to the caramel-malt base, while also creating a creamy texture. Dry-hopping contributes a fresh citrus finish

The final stop on the tour will present the Belgian-styled Farmhouse Hatter at South Park Tavern!  Farmhouse Ales were originally brewed as “Provision Beers” by farmers in Belgium and France, brewed in the winter months to be consumed during hot summer work days. They were traditionally brewed light and refreshing to aid in both hydration and energy. Wheat and Pilsner malts were used to lighten up the body of this Mad Hatter version. It was also fermented hot with a strain of Belgian Saison yeast to develop flavors of green apple, pepper and fresh cut hay.

 

No reservations or pre-registration is necessary to participate in the Mad Hatter Crawl.  Just grab some friends, arrange a designated driver and meet up at Thai9 to kick things off.  Or feel free to just show up at one of the other stops!

 

 

 

 

Wicked Watermelons for Summer Fun

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What screams summertime refreshment  more on a hot, humid day but a watermelon. And if you’re like me, you’ll feel the need to have an adults only watermelon.  I think my friends are disappointed if I show up at a summer party now without a  Watermelon in my hand.  Here’s another thing about the melon you might not know-  scientists say watermelon has ingredients that deliver Viagra-like effects to the body’s blood vessels and may even increase libido.
I’m not making that up- check out the June 30, 2008 issue of ScienceDaily.  Anyway, below please enjoy some fun ways to get your fruit and some fun for the summer!

Tips For Spiking Your Watermelon:

  • Locate the bellybutton of your seedless melon (where the stem was attached) and cut a hole big enough that your liquor bottle will fit in.
  • Use a skewer to poke down into the melon in all directions to create channels for the liquid to run down.
  • Insert your bottle in the watermelon and let it absorb as much of the liquid as it can.  This works best with a plastic liquor bottle.  If you have a glass bottle, you may need to support the bottle so it doesn’t fall out.  The alcohol choices are endless- I’ve done this with flavored vodka’s (I’ve used peach raspberry and tutti frutti-if you haven’t been to the liquor store lately- the flavor choices are amazing) rum, tequila and everclear.  You could also use a watermelon schnapps.  I don’t recommend spiced rum, but it’s all personal preference.  I’m thinking about trying a champagne or prosecco next.
  • Ideally you’ll allow the absorbing to go for about 24 hours  in  arefrigerator or ice it down in a cooler if space is an issue. Of course, when I don’t plan in advance, I’ve done this about an hour ahead, but you’ll usually only get about a cup or two of liquor in the watermelon- but it’s still pretty good!
  • Put the watermelon in a pan when you go to cut it, so you can keep all the yummy juice to drink!

If you’d prefer your watermelon in a cocktail format, well by all means. A quick google search will find you zillions of concoctions but I can vouch for these as being tasty and pretty easy to make.  These recipes are also a great way to use up leftover watermelon.

Watermelon Sangria  from Food & Wine 

    • 1 bottle dry white wine
    • 6 oz vodka
    • Ice
    • 2 pounds seedless watermelon, peeled and cubed, plus 1/2 pound watermelon cut into balls with a melon baller and skewered on picks
    • 4 ounces triple sec or Cointreau
    • 4 ounces Citrus Syrup  (equal parts sugar and water boiled down with 2 inch strip of lemon zest and 2 inch strip of orange zest

In a blender, puree the watermelon cubes. Pour through a fine strainer into a pitcher. Add the white wine, vodka, triple sec and citrus syrup.   Stir and refrigerate for at least 2 hours. Stir again, then pour the sangria into ice-filled white wine glasses and garnish with the skewered watermelon balls. Makes about 6 drinks

Vodka and Watermelon Cooler from epicurious.com

  • 3 pounds watermelon, rind and seedsdiscarded and the flesh cut into pieces,plus thin slices of watermelon for garnish
  • 1/2 cup vodka
  • 1/4 cup Triple Sec
  • 3 tablespoons fresh lime juice

In a blender purée the watermelon pieces and strain the purée through a very fine sieve set over a pitcher, discarding the solids. (There should be about 2-1/3 cups juice). Stir in the vodka, the Triple Sec, and the lime juice, pour the cooler into long-stemmed glasses filled with ice cubes, and garnish each drink with a watermelon slice. Makes about 8 drinks.

Summer Hoedown from CHOW

Summer Hoedown

    • 1 (6-pound) seedless watermelon, rind removed and cut into large dice
    • 2 tablespoons granulated sugar
    • 1/4 cup maraschino liqueur- a relatively dry liqueur with a subtle bitter-almond flavor
  • 4 (12-ounce) bottles white beer, such as Hoegaarden, chilled

Set a fine-mesh strainer over a large bowl; set aside.Place half of the watermelon in a blender and blend until liquified, about 1 minute. Pour through the strainer into the bowl and scrape a rubber spatula against the inside surface of the strainer to push the juice through until only pulp remains. Discard the pulp and set the strainer back over the bowl. Repeat with the remaining watermelon. (You should have about 6 cups of juice). Add the sugar to the juice and stir until dissolved, about 2 minutes. Refrigerate until chilled, about 1 1/2 hours, or until ready to use. When ready to serve, transfer the chilled juice to a 3-quart container. Add the maraschino liqueur and beer and stir gently to combine.

 

Watermelon-Tequila Cocktails
From Bobby Flay


  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 8 cups diced seedless watermelon (1 pound)
  • 1/4 cup fresh lime juice
  • 1 3/4 cups blueberries
  • 3/4 cup lightly packed fresh mint leaves, plus 8 sprigs for garnish
  • 1 1/4 cups silver tequila
  • Ice

In a small saucepan, bring the water to a simmer with the sugar and stir over moderate heat until the sugar is dissolved, about 1 minute; let the sugar syrup cool.  In a blender, puree the watermelon until smooth. Set a fine-mesh strainer over a bowl and strain the watermelon juice, pressing gently on the solids to extract as much juice as possible. Discard the pulp.  In a large pitcher, combine the sugar syrup with the lime juice, blueberries and mint leaves. Using a wooden spoon, lightly muddle the blueberries and mint  Add the watermelon juice and tequila. Refrigerate until chilled, about 2 hours.  Pour the cocktail into tall ice-filled glasses. Garnish with the mint sprigs and serve. Makes about  8 drinks.

 

Watermelon Margarita

  • 4 cups (1-inch chunks) seedless watermelon
  •  3/4 cup tequila
  •  1/3 cup Triple Sec (orange-flavored liqueur)
  •  1 tablespoon sugar
  • 2 tablespoons lime juice
  • 2 cups crushed ice
  • Lime slices for garnish
Place frozen watermelon, tequila, Triple Sec, sugar, and lime juice in a blender, process until smooth.  Add ice, and process until smooth.
Cheers!
We’d love to hear about your favorites, too.  Please share your favorite recipes with us in the comment section below!

Fireworks and Celebrations Across the Region

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July 4, 1776 was the day the Continental Congress adopted the Declaration of Independence. While the official signing didn’t take place until later, July 4th is our official celebration of Independence.  The legacy of the revolutionary celebration was   cannonfire and bonfires. Today we’ve evolveed to pyrotechnics to patriotic music in small towns, celebrating family and community.

There will be no shortage of celebrations this year, and due to the mid-week holiday, the fun starts this weekend and continues to mid-week.

Here’s a quick round up of where you’ll find  booms and bling in the sky this week:

Fri, June 29th 

Courtesy of WPAFB and in recognition of all our military and their families, the 8th annual  Air Force Materiel Command Tattoo is a free show featuring Eddie Money.  Gates open at 4pm, with a family fun zone, bands, and more.  An official ceremony takes place at 8pm, headliner at 9pm and a world class fireworks display launches at 10pm. Directions and Parking info here.

Sat, June 30th

The 18th Annual Old-Fashioned Country Fireworks at the Clark County Fairgrounds include  K99.1FM and WHIO News Talk Radio broadcasting live from 7pm.  Fireworks start at dusk.

Enjoy the Star Spangled Huber Heights celebration that includes a parade, half marathon and car show, topped off with  fireworks that are slated to start between 9:45 and 10pm at Thomas Cloud Park on Brandt Pike.

Waynesville hosts a parade at noon to Pack the Pantry, asking all to bring non-perishables to stock the Waynesville Food Pantry and shoots off fireworks from the high school at 10pm.  Rain date: July 1

Enon celebrates at VFW Post 8437 George Rogers Clark Memorial Post with food, games and fireworks at dusk.

Sun, July 1

The City of Dayton will take advantage of the CityFolk crowds to light up the sky at 10pm.  The action takes place over the river and will be accompanied by a patriotic music track.

Tues, July 3

Vandalia’s Star Spangled Celebration  at the Sports Complex at 1101 Stonequarry Road  kicks off at 7pm and feature family fun, food and a concert by Stranger capped off by fireworks at 10pm.  (In case of rain, fireworks will be on Fri, July 6th)

Wed, July 4th

Centerville’s 39th annual Americana Festival features a fun run, parade, street fair featuring 300 craft and food booths, artists, musical entertainment and a children’s game and activity area (be sure and visit McKenzie’s Lemonade Stand)  and at 10pm enjoy the Famous Rozzi Family fireworks with  synchronized music  on Fly 92.9 FM.  Rain Date  July 5th

Beavercreek’s Fun on the 4th starts at 6pm with a Parade which runs along Dayton-Xenia Road from Meadowbridge Drive to the High School.  Then join us at Rotary Park for more fun and fireworks at 10pm.

Englewood’s Celebration will  start at 7pm with patriotic tunes from the Englewood Civic Band followed by  fireworks at 10pm at Centennial Park off West Union Road.

Fairborn kicks the holiday off with a block party on July 3rd, followed up by a parade on the 4th with a concert by Austin Hicks and firewoks at 10pm at Community Park

Kettering’s 35th Go Fourth at Delco Park starts at 6pm with family fun and music by  the United States Air Force Band of Flight. Followed by a one-of-a-kind 35th Anniversary fireworks display beginning at 9:45 pm accompanied by patriotic and popular music.

Moraine’s Annual Event includes amusement rides, free concert, food, youth/teen talent show, and of course, fireworks at dusk at Wax Park, which is locate at 3800 Main Street.

Troy has a  parade which begins at 10am and  fireworks  at 10 PM above the Great Miami River Levee.

Yellow Springs has a parade through downtown that starts at 3:30pm and fireworks at dusk at Gaunt Park at 500 West South College Street courtesy of the Lions Club.

Enjoy the Rocket’s Red Glare!

 

 

 

 

 

 

 

 

 

 

 

 

 

McKenzie’s Annual Lemonade Stand – Fighting Childhood Cancer

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Update– It’s time for McKenzie’s 7th annual lemonade sale.  With a goal to raise $20,000, this is the first year she’s got local business sponsors! So far Elizabeth Diamond Company, Houser Asphalt, Howell Chiropractic, Possert Construction, Select Signs and the Mills Family Foundation have stepped up to help.  There’s still time for your help to.

This story originally ran June 26, 2011:

McKenzie has been holding lemonade stands since she was four to raise money for pediatric cancer research. Inspired by her dad sharing the story of  Alex and her amazing Lemonade stand. Alex was diagnosed with Neuroblastoma when she was a year old.  When she was just 4 years old she told her parents she wanted to have a lemonade stand and send the money to doctors to help find a cure.  Alex passed away in 2004 at the age of 8 after raising over a million dollars by selling lemonade.

McKenzie has been hosting her own lemonade stand since 2006.   This year, with the help of the Centerville Noon Optimist,  McKenzie  hopes to have the biggest fundraiser ever. Her stand will be set up at the Centerville Americana Festival on the 4th of July from 11am – 5pm.  You can also donate online to help her reach her goal of $15,000.

McKenzie's first Leomonade stand in 2006

In addition to lemonade there will be four  raffle baskets including a wii gaming system, dining out in Dayton (gift cards from all over town), rest and relaxation (massage & spa cards) and Family Fun (Dragons Tickets & More).

If you’d like to share the story with other children you know or find out about other fundraising events visit the website.  Alex’s Lemonade Stand Foundation was started by her parents after her death,  truly exemplifying the saying “When life hands you lemons, make lemonade”—they have raised more than $40 million. That money has helped to:
• Fund more than 200 cutting-edge research projects
• Create a travel program to help support families of children receiving treatment
• Develop resources to help people everywhere affected by childhood cancer