Dayton Dining

Lucky Foods for the New Year

December 27, 2012 By Lisa Grigsby 1 Comment

For many the start of a new year is all about making a fresh start. For others it’s a time of tradition. Either way, why not start your year with some of these foods considered to bring good luck and prosperity for the new year. Here’s a round up of some of the best know food traditions:

Black Eyed Peas– The peas, since they swell when cooked, symbolize prosperity.

Hoppin’ John— A traditional southern New Year’s dish —black eyed peas and ham hocks. An old saying goes, “Eat peas on New Year’s day to have plenty of everything the rest of the year.”

Grapes – consume 12 at midnight. Each grape represents a different month, so if the 3rd
grape is a bit sour, March might be a rocky month. This tradition hails from Spain in 1909 by grape growers who were trying to create a market for left over grapes.

Noodles– In Asia, eating long noodles is believed to bring a long life. The New Year’s Day tradition has the person eating the noodle without breaking it until it is all in your mouth.

Seafood – In Japan, herring roe is consumed for fertility, shrimp for long life,

and dried sardines for a good harvest

Donuts – The Dutch love to eat a donut on New Year’s Day because they believe that the circular food item symbolizes the full circle of life.

Greens – their leaves look like folded money, and are thus symbolic of economic fortune. The tradition implies that the more kale, cabbage, collards and chard you eat, the larger your fortunes will be.

Pork– pigs symbolize progress & its rich fat content signifies wealth and prosperity. Roast suckling pig is served for New Year’s in Cuba, Spain, Portugal, Hungary, and Austria and Austrians are known to decorate the table with miniature pigs made of marzipan.

Pomegranates – are eaten in Turkey and other Mediterranean countries for luck in the new year. It is symbolic of abundance and fertility.progress & its rich fat content signifies wealth and prosperity. Roast suckling pig is served for New Year’s in Cuba, Spain, Portugal, Hungary, and Austria and Austrians are known to decorate the table with miniature pigs made of marzipan.

Citrus– In China, oranges and tangerines are placed on the table for the New Years meal. This could be because “orange” and “tangerine” sound very much like “wealth” and “luck” in the Chinese language.

Cakes– Round shaped cakes and breads are eaten all over the world on New Years day. In most countries, a coin or a trinket is hidden inside the cake. The recipient to get that slice is said to have good fortune all year long.

What Not to Eat:
Just as there are lucky foods, there are also some foods that carry the stigma of bringing bad luck, so be warned:

Lobster– they move backwards and could therefore lead to setbacks

Chicken– they scratch for food so those who eat poultry will “scratch” for food all year.

Winged fowl– because good luck could fly away!

White foods – The Chinese avoid eggs, cheese, and tofu, because white is the color of death.

Wishing you a happy and healthy new year!

This is an update of a story was originally published on 12/30/2010.

Cold Weather? Hot Coffee at Ghostlight !

December 27, 2012 By Dayton937 Leave a Comment

Fig Vanilla Black Pepper Latte

Where can you warm up with this cold weather? May we suggest a Latte with the ladies? How about a Mocha with the Mayor? Ghostlight Coffee on 1201 Wayne Ave is just the place for a Food Adventure that will heat up your winter months. Opened in 2011 by owner Shane Anderson, it is a “must drink” on our list of locally owned spots. This coffee house already has a cult following, and deservedly so. Great beverages are the cornerstone of Ghostlight Coffee. The storefront of glass windows in the dining room, overlooks a bustling Wayne Avenue. the walls are adorned with local art, and music usually fills the air. The place has a warmth to it, and we are not just talking about the coffee. The Big Ragu finds the inviting atmosphere very appealing. Another attraction is that the menu has a variety of choices to please almost anyone.

Ghostlight uses the “pour over” method to prepare many of their brews. It is a manual method of making coffee, and a secret to great taste. The hot water is poured just enough to wet all of the coffee grinds and seeps through a filter into a cup. The hot water is poured slowly, starting in the middle and moving toward the outside in circles. Free entertainment with each order! The “Baristas” (coffee making staff), know what they are doing and the benefit from their expertise is in each flavorful cup.

Being a coffee connoisseur and frequent customer at Ghostlight, Hungry Jax has a couple of recommendations to beat the cold. The Fig Vanilla Black Pepper Latte is her favorite. Black pepper in a latte? Trust us, it works. The fig and vanilla flavor makes it one of the better and more unusual lattes that we have tasted. Every sip is incredible, and at the end you taste the black pepper. It is one of those drinks that makes you wonder, in a good way. We also suggest the Balsalmic Walnut Latte. Again, with this coffee, Ghostlight creates yet another unique, creamy latte, with a nutty finish. The Big Ragu goes for simple pleasures at Ghostlight like the hot chocolate, or a cappuccino. The hot chocolate is creamy and rich, and the same goes for the cappuccino. Other menu offerings include Chai Teas, Espresso, French Press Coffees, and Rishi Organic Teas.

The menu also includes many locally made pastries. Depending on the week, the selection will vary with seasonal choices or standard favorites. One of our favorite snacks available are the packaged toffees from Sweet Nothings, a local Dayton confectioner. Their Sea Salt Toffees are so good and addicting that they should be illegal.

Sweet Nothings Sea Salt Toffee

Ghostlight is not only coffee and snack central. There are many other activities going on in this vivacious venue. Events include live music, poetry, story slams, and the venue is available for scheduling special private parties. Ghostlight Coffee is such an eclectic spot with a local flair. It is a great place to bring friends, or go solo. The friendly staff and patrons make it a joy to meet and see people from all walks of life, who are enjoying a good cup of coffee. If you love what life in Dayton has to offer, than Ghostlight Coffee is a wonderful place to “get your drink on.”

For more of FOOD ADVENTURES- “like” their Facebook Page HERE .

[flagallery gid=16 name=Gallery]

Ghostlight Hours are 7am-7pm Monday thru Friday and 8:30a-7p Saturday & Sunday. Check the Ghostlight Facebook Page for “After Hour” Events.

A Tale of Two DiSalvo’s Part 2: DiSalvo’s Deli

December 20, 2012 By Dayton937 Leave a Comment

This is the final installment of a two part story on the DiSalvo Family businesses in Kettering. This Food Adventure leads us to Disalvo’s Deli on 1383 East Stroop Road. Since 1982, The Big Ragu has been frequenting this establishment because of the delicious, freshly prepared food. There is also a collection of Italian specialties that you wont find anywhere else in the Dayton area. The friendly staff are experts and have become our friends over the decades. Whether it is owners Ronnie and Mindy DiSalvo, or longtime employees Shelly and Jim, the service is exceptional.

Each day chef Ronnie prepares different “special entree items” from scratch. If you want a heads up on what the special of the day will be, sign up for email notification on the website disalvosdeli.com. We love the homemade soup of the day and specials like salmon and rigatoni in creamy tomato sauce when it is available. The Big Ragu’s favorites are the fresh mozarella panini with roasted red peppers or the fried eggplant on Fridays. We would also recommend a slice of the pizza of the day, made with fresh dough. There are so many Italian items in the deli case like chicken parmesan, artichoke salad, roasted red peppers in garlic and olive oil, mushroom salad, olives, stuffed baby peppers and more. This place is a great chance to explore your “inner foodie.” Want some freshly made pasta sauce? Pints and quarts of this amazing marinara are available in “to go” containers.

Sub Sandwich from Disalvo’s Deli

It seems however, that this deli has a cult following when it comes to their subs. We suggest you grab a sub menu on top of the display case, and look it over. The moment you peer through the dried imported pepperoni and loaves of bread to place your sub order, there is a realization that you are knee deep in a Food Adventure. The sub menu tells you to you choose 1 meat and 1 cheese from the list, then choose a type of fresh bakery bread. Extra freshly sliced meats and cheeses may be added to each sub for just 40 cents apiece. There are lots of toppings and condiments to choose from, like onions, lettuce, tomato, mustard, banana peppers, and hot peppers. Whatever toppings you choose, and this is important, make sure you tell them to add some Italian house dressing because it makes the sandwich. We wouldn’t steer you wrong on these killer subs ! The half subs are filling and a good deal at only 6 bucks.

In the mood for an Italian dessert? You can always find freshly filled cannoli (regular or chocolate dipped) and tiramisu. The deli also has various homemade specialty desserts like giant cakes, creme puffs, cookies and more based on what was prepared that day. Simply stated, they have some of the best desserts we have ever tasted. Also available on the menu are some vintage espressos and cappuccinos to complement any dessert.

Ronnie DiSalvo

DiSalvo’s Deli also has a nice Italian wine selection on the shelves next to jars of their signature salad dressing and jars of pasta sauce. There are fresh loaves of bread for sale, freshly made mozzarella cheese spheres, and grated parmesan cheese. It is fun to browse through the various pre-packaged pastas, jars of peppers, boxed Italian cookies and other Italian foodstuffs. In the display freezer there is frozen dough, freshly made frozen manicotti and ravoli that is ready for baking. Other favorite frozen pastas in this area include gnocchi and cavatelli. Here you will also find complete trays of frozen tiramisu for sale.

Other display cases feature Boars Head meats and cheeses, and some of Ronnie’s lasagna boxed lunches, salads and cooked pasta dishes ‘to go’. They have something for everyone here. Many local customers of Italian descent come to the deli to get hard to find items. The place is usually bustling and gets very busy during peak weekday lunch hours. If you have not visited this deli, you are missing another true jewel of the Gem City. This eatery is definitely one of our favorite spots to grab a bite. Whether it is a fresh dessert or a panini on a ciabatti roll, everyone can have a taste of Italy at DiSalvo’s Deli.

Click here to become an “official” fan of Food Adventures by “liking” us on Facebook!

Take some time to scroll through the album below to see the variety of choices at Disalvo’s Deli.

[flagallery gid=15 name=Gallery]

The McRib Is Back at McDonald’s

December 19, 2012 By Lisa Grigsby Leave a Comment

Rarely does fast food evoke such passionate conversations. It seems to have a cult following of fans that crave it and another group of folks who just shake their head and wonder why it continues to make a comeback. The legendary boneless pork sandwich is both a marvel of meat molding and a marketing phenomenon. It’s worked it’s way from the golden arches menu to The Simpsons” (as the Ribwich) and on David Letterman’s Top 10 lists.

It was introduced ito the McDonald’s menu n 1982, and was removed 1985. In the 90’s it started making coming back “for a limited time” and McRib even has its own Facebook page. Google it and you’ll find tons of articles on it, including this one below:

11 Amazing Facts about the McDonald’s McRib

By Dina Spector and Kim Bhasin | Business Insider – Mon, Dec 17, 2012 12:02 PM EST

1. The McRib came about because of a shortage of chickens.

In a 2009 interview with Maxim, Rene Arend, McDonald’s first executive chef and inventor of the Chicken McNugget, explains that the McNugget was so popular when it was first introduced in 1979 that demand quickly outstripped chicken supply.

The legendary pork sandwich was developed out of necessity. Franchises that didn’t have the Chicken McNugget needed a new hot-selling product — and that’s when Arend scrambled back to the test kitchen.

2. The McRib was inspired by Southern BBQ.

Flickr/Southern Foodways AllianceRene Arend modeled the McRib after the barbecue-sauce-slathered pork sandwiches he ate during a visit to Charleston, South Carolina.

The decorated French-trained chef, who oncewhipped up fancy culinary creations for the Drake Hotel, is also credited with coming up the unique shape of the sandwich.

Although the McRib doesn’t contain a single bone, Arend suggested the meat be patterned after a slab of ribs instead of the classic round patty.

3. The McRib is a product of “restructured meat technology.”

Rene Arend came up with the idea and design of the McRib, but it’s a professor from the University of Nebraska named Richard Mandigo who developed the “restructured meat product” that the McRib is actually made of.

According to an article from Chicago magazine, which cites a 1995 article by Mandigo, “restructured meat product” contains a mixture of tripe, heart, and scalded stomach, which is then mixed with salt and water to extract proteins from the muscle. The proteins bind all the pork trimmings together so that it can be re-molded into any specific shape — in this case, a fake slab of ribs.

4. The whole process from fresh pork to frozen McRib takes about 45 minutes.

Director of McDonald’s U.S. supply chain Rob Cannell explained how regular pig gets transformed into the famed McRib in an interview with Maxim: “The McRib is made in large processing plants—lots of stainless steel, a number of production lines, and these long cryogenic freezers. The pork meat is chopped up, then seasoned, then formed into that shape that looks like a rib back. Then we flash-freeze it. The whole process from fresh pork to frozen McRib takes about 45 minutes.”

5. The entire McRib sandwich contains about 70 ingredients — including a flour-bleaching agent used in yoga mats.

Flickr/Calgary ReviewsAs it appears out of the box, the McRib sandwich consists of just five basic components: a pork patty, barbecue sauce, pickle slices, onions, and a sesame bun.

But, as recently reported by Time magazine, a closer inspection of McDonald’s owningredient list reveals that the pork sandwich contains a total of 70 ingredients. This includes azodicarbonamide, a flour-bleaching agent often used in the production of foamed plastics.

The entire sandwich packs a whopping 500 calories, 26 grams of fat, 44 grams of carbs, and 980 milligrams of sodium.

6. The McRib debuted in 1981, disappeared in 1985, and has resurfaced from time-to-time since 1994.

Depending on where you read, McDonald’s introduced the boneless pork sandwich sometime between 1981 and 1982. The fast-food concoction vanished in 1985, only to reappear as a limited-edition item in 1994.

The McRib has become something of a legend for its on-and-off appearances on McDonald’s menus. The fleeting nature of the sandwich has generated a cult-like following.

7. Individual restaurants can actually order the ingredients for the McRib at any time.

The McRib pops up at McDonald’s locations across the country sporadically. It’s so random because the individual restaurants are able to offer the McRib whenever they feel like it. The practice has even inspired websites devoted to tracking McRib availability across the nation.

8. McDonald’s keeps the McRib scarce because the sandwich’s entire brand relies on it.

McDonald’s has always known about its customers’ weird obsession for the sandwich, and its marketing completely leverages the McRib’s scarcity. Take its “Save The McRib” campaign in 2010, where it encouraged McRib fans to go online and sign a petition to keep the sandwich around for a while longer.

But a strategy like that only works with something that’s as popular as the McRib is. If you make an unknown item scarce, nobody’s going to care.

9. It’d be incredibly difficult for McDonald’s to create more McRib-esque products, because that cult-like following is so hard to replicate.

McRib lovers are fanatical, but it wouldn’t be this way if the phenomenon hadn’t had decades to marinate in the hearts and minds of its fans. A wholly devoted fanbase for a new product would take years to develop, and even then, there’s no guarantee that it would work.

McDonald’s struck gold with the McRib, and it doesn’t want to do anything to affect its brand. Even now, by offering the McRib nationwide twice just a year apart, it’s walking a fine line. At what point will consumers get sick of it?

10. There’s also speculation that the McRib is really just a big commodity trade by McDonald’s.

The Awl’s Willey Staley argues that whenever the sandwich springs up, hog prices are almost always in a trough.

Here’s more of his argument on why McDonald’s behaves like a trader: “Fast food involves both hideously violent economies of scale and sad, sad end users who volunteer to be taken advantage of. What makes the McRib different from this everyday horror is that a) McDonald’s is huge to the point that it’s more useful to think of it as a company trading in commodities than it is to think of it as a chain of restaurants b) it is made of pork, which makes it a unique product in the QSR world and c) it is only available sometimes, but refuses to go away entirely.”

11. Animal rights group sues McRib meat supplier over inhumane treatment of pigs.

Not everyone is ecstatic about the return of the McRib. Last November, the Humane Society of the United States filed a lawsuit against Smithfield Foods, the pork supplier of McDonald’s McRib meat, claiming the meat distributor houses its pigs in unethical farm conditions.

A 2010 undercover investigation by the animal rights group shows pigs crammed into gestation crates covered in blood and baby pigs being tossed into carts like rag dolls (WARNING: the video contains some pretty graphic content).

Twas the Night Before Christmas, What Dayton Restaurants Will Be Open?

December 18, 2012 By Lisa Grigsby 2 Comments

Take a much-needed break from the last-minute present-wrapping and feast-prepping, and let the area’s best chefs create the main culinary event for you and your loved ones. Below, are our top picks for dining out on Christmas Eve and even, a few notable spots opening up their doors on Christmas Day. We also suggest you call for reservations, as many places will be booked up.

Dayton Restaurants Open Christmas Eve

Carvers Steaks & Chops
1535 Miamisburg Centerville Road, Dayton, OH 45459
(937) 433-7099
Noon to 7pm

Flemings Prime Steakhouse and Wine Bar
4432 Walnut Street, Dayton, OH 45440
(937) 320-9548
5 – 10pm

C’est Tout Bistro
2600 Far Hills Avenue, Kettering
(937) 298-0022
5 -10pm

Champps Americana
7880 Washington Village Drive, Washington Twp.
(937) 433-2333
Noon to 10 pm

Giuliano, An Anticoli Tavern
67 S. Main Street, Miamisburg
(937) 859-3000
4 -9pm

Jay’s Seafood Restaurant
225 E Sixth Street Dayton, OH 45402
(937) 222-2892
4-8pm

Neil’s Heritage House
2323 West Schantz Avenue, Dayton OH
(937) 298-86111
3 -7pm

Shen’s Szechuan & Sushi
7580 Poe Ave Dayton, OH 45414
(937) 898-3860
11am – 10pm

Spaghetti Warehouse
6 W. Fifth Street, Dayton OH 45402
(937) 461-3913
11am – 8pm

The Caroline
5 South Market Street, Troy , OH 45373
(937) 552-7676
3- 8pm Christmas Buffet Only
Adults – $20.95, Children 5 to 12 – $9.95, Under 5 Free

The Oakwood Club
2414 Far Hills Avenue, Oakwood, Ohio 45419
(937) 293-6973
4-9pm

For all those folks who may not celebrate Christmas, or just don’t want to cook that day, there are indeed a few restaurants that will be open for your dining pleasure. Of course you can always dine at Waffle House- they never close, but no matter where you dine out, please remember that the staff of these places have given up their holiday to serve you, so please tip generously, as working on a holiday is never fun, but should at least be profitable for those away from their families.

As always, if you know of a place we missed, feel free to add it in the comments!

Dayton Restaurants Open Christmas Day

Amar India Restaurant
2759 Miamisburg Centerville Road
(937) 439-9005
12 – 7pm

Champps Americana
7880 Washington Village Drive, Washington Twp.
(937) 433-2333
Noon to 10 pm

Fricker’s
7 Area Locations
5pm – 2am

McCormick & Schmick’s Seafood & Steaks
4429 Cedar Park Drive (at The Greene) Beavercreek, OH 45440
(937) 431-9200
11am – 8pm

Neil’s Heritage House
2323 West Schantz Avenue, Dayton OH
(937) 298-86111
3 -7pm

Shen’s Szechuan & Sushi
7580 Poe Ave Dayton, OH 45414
(937) 898-3860
11am – 10pm

Rue Dumaine To Host Christmas Market

December 17, 2012 By Lisa Grigsby Leave a Comment

Many of you had the pleasure of picking up homemade goodies from the kitchens of Rue Dumaine at the Centerville Farmers Market. While the market is closed the crewe at Rue is opening the “store” for one day only on Sat, Dec 22nd from 11am – 2pm to help you with your holiday celebrations. They’ll even take pre-orders until 3pm on Wed, Dec 19th. Just give Amber a call at 937 610-1061 or stop by the restaurant and fill out an order.

According to Chef Anne Kearney here’s what they plan to have on hand:

Fennel cured SKUNA BAY salmon sold to you cyro-vaced- I am curing 3 whole salmon and hope to be able to fill all your needs $12.5/#-1# max order
Smoked duck breast, delicious thinly sliced and eaten stacked onto a baguette with a slather of Dijon or laid out onto a platter and served with croutons and a fruit spread- $8 per breast
Butterscotch blondie with caramel, peanuts and pretzels, YUM! I believe this is the perfect balance of salty and sweet $3.5
Peppermint chocolate brownie, great for the office or your sweet aunt Patti. Sold in four piece packs $3.5
Tom’s GraNOLA of love, good and good for you! $7 per bag
Roasted beet**, pickled red onion** & goat cheese salad $6/14oz.
Apple dumplings-honestly buy one to eat after you have wrapped the last gift…warmed with a scoop of gelato. 2 dumplings-$4
Brian’s awesome truffled cheesy dip with mushrooms and spinach…A few friends stop by to say happy holidays and this will save your ass as far as on-the-fly good eats. 12oz. of some really tasty stuff. $5.5
Hot cocoa mix made with awesome French extra brut cocoa. Santa and the kids will love it, mom too. $5/14oz.
Blue cheese-walnut pave $5/6oz.
Country pate, YUM! $6/ 6oz.
French bread croutons, brushed with olive oil, seasoned and toasted until golden brown. Pick up a bag to take over to moms for the cheese tray or to make a few canapés with the pate for you. $3/ 6oz. bag
If you are interested in some of our fiery Dijon or whole grain mustard, we can make you up a container for you. $6./8oz
Almond-raspberry coffee cake- $8/serves 6-8, very limited quantity
Chocolate whoopie pies with Italian mint buttercream $4/ 4 pieces (2” each) per pack
Cranberry pop-tarts with orange scented frosting, YUM again!! $3 each
Spiced pecans, spiced but not spicy. $7/8oz.
Roasted butternut squash** soup $4.5/16oz., $8/32oz.
Balsamic vinaigrette $3.5/8oz., $6/15oz.
Mushroom-Gruyere Strada- par-cooked for your early morning convince-serves 4-6 $8
Housemade sausage-sharp cheddar strada-gently par-cooked for your meat eaters, YUM-serves 4-6, $8
Cranberry-pecan croissant pudding with cream cheese and streusel topping serves 4-6-$5.75
Gruet Brut NV $15/bottle
Monmousseau Vouvray 2011 $16/bottle
Rock Pile Stepping Stone Cabernet 2010 $16/bottle

Tale of Two Disalvo’s: Part 1 Mamma DiSalvo’s Ristorante

December 14, 2012 By Dayton937 Leave a Comment

This is the first of a two part story on the DiSalvo Family businesses in Kettering. This week we focus on Mamma DiSalvo’s Ristorante. In July 1979, Rinaldo “Papa” DiSalvo Sr. and his wife Elena “Mamma” DiSalvo opened up an Italian Restaurant at 1375 E. Stroop Rd., and the Miami Valley has never been the same since. Still going strong, you can see Mamma and Papa in the dining area from time to time greeting customers. Their sons Nick and Bobby DiSalvo mostly manage the restaurant today. What is the secret of their success? Good, homemade Italian food and friendly service where you feel like family.

When you walk into Mamma DiSalvo’s Ristorante, you notice the small bar area and a cozy dining room. The aroma from the bustling kitchen is an appetizer in itself. This place fills up during peak times, so you may want to put your name in at the host desk and grab a drink at the bar while you wait for a table. They have a decent wine selection, and of course Italian beers like Peroni. The Big Ragu’s favorite, Moretti beer. Sometimes he even goes 70’s old school sometimes with Lambrusco.

There is so much to love about this true “Mom and Pop” place. The atmosphere makes you feel like you are on an Italian movie set in New York City. Casual, yet romantic, it is what an Italian Restaurant should be. The hosts, wait staff and family always greet you with with a happy disposition and unique personality. After you are seated, we suggest that you order an appetizer, because homemade Italian entrees take a while to prepare. Be patient, masterpieces take some time, and it is worth the wait for this Food Adventure.

Two of our favorite appetizers at Mamma DiSalvo’s are the fried calamari, and the antipasti plate which is a variety of cold cut meats, imported cheeses and peppers. You can’t go wrong here. A little known secret is that Mamma DiSalvos has some fantastic pizzas made with homemade dough. We like to mix it up once in a while by grabbing a pie once in a while instead of an Italian Dinner. Speaking of dinner, before each meal you are served a salad and these wonderful buttery bread loaves sprinkled with garlic powder. We warn you, the bread is beyond addicting. As for the salad, please trust us and get the house dressing which is a tangy mix of vinegar and oil, and served with shaved Parmesan cheese on top. It is a fantastic lead-in to the main course. As for any other dressings, fawghettabouit stick with the house.

Lemoncello

We have made many trips to this Italian paradise and have some favorites. Three favorite Food Adventure dishes: Linguini with Buttery Garlic Sauce and Mushrooms, Veal Marsala, or their Chicken Parmesan. All of these dishes feature sauces from scratch and pasta from scratch. The linguini and veal have lighter sauces, but the huge Chicken Parmesan dish guarantees a take home box.

The Big Ragu’s favorite entrees are the manicotti or the homemade gnocchi (pronounced ‘nyah-kee’) which is a potato dumpling pasta served with marinara sauce. He is also partial to the monstrous Panzarotti, which is a giant calzone stuffed with meatballs, pepperoni, mushrooms, onions, sauce and cheese.

If you can manage after all of this good food, you have to take advantage of their desserts. Go light with a Lemoncello served in a flute glass. It is the perfect mix of sweet, tart and decorated with touches of whipped cream. Desserts that the Big Ragu enjoys are the cannoli and the tiramisu all of which can be enjoyed with cappuccino.

Mamma DiSalvo’s is not a restaurant it is an experience, wait… it is a true Italian Food Adventure ! Through years of hard work they have built a great reputation and now, when you think of Italian spots in Dayton, you think of Mamma DiSalvo’s. Visit them online for daily specials and menu details at www.mammadisalvo.com. If you have not tried this Dayton original, you are missing a gourmet experience. Stop in to the restaurant and EAT, or as they say “Mangia! Mangia!”

Look for Part 2 of the story next week…

Make sure you browse through the many incredible pictures in the gallery below from our various Food Adventures to Mamma DiSalvo’s. “Like” Food Adventures on Facebook by clicking HERE.

[flagallery gid=14 name=Gallery]

Do You Have What It Takes To Be A “Chopped” Champion?

December 11, 2012 By Lisa Grigsby Leave a Comment

Springboro’s Cook’sWares has just announced they will be hosting a ‘Chopped Challenge‘ this winter, sponsored by Wüsthof Knives. Starting on Saturday afternoon, Jan 26th chefs will compete in a 3 course cook off, preparing an entire meal from a basket of provided ingredients.

Each cook will have access to 4 burners and 1 oven, and they will share the grill. Winners will move on to a second round on February 2nd and winners of that round will move into the finals to be held on Feb 16th. According to Joe Westvall the culinary school director, winners of each round (2) will get a Wusthof meat cleaver personally signed by Harald Wusthof, 7th generation head of Wusthof International. The Grand Prize winner will get a 7 piece Wusthof set also personally signed by Harald Wusthof.

If you think you have what it takes, you can register by calling 937-748-4540. Or perhaps you’d rather sit the judges seat. As ajudge, you will sample all the courses from each chef and vote to determine the winner.

Judging criteria will be provided. Recipes will be made available to you a few days after the class. Judges – register as you would for any class: by phone, on-line, or in person. Each event is limited to 12 judges and it will cost you $40 each to weigh in your vote.

Cooks’ Wares is located at 756 North Main Street in Springboro, just a few doors down from Dorothy Lane Market at Settlers Walk. The Springbooro location has been open for 10 years and besides offering cooking classes, they sell a full array of cooking tools, bakeware, small appliances and cookbooks.

Chappy’s to host 12.12.12 Epic Event

December 10, 2012 By Lisa Grigsby Leave a Comment

Chappy’s Tap Room and Grille will open at 11:30am this Wed, Dec 12th to celebrate the tapping of a keg of Stone Vertical Epic 12.12.12, the last one in the series at 12:12pm. They will be serving lunch and offering happy hour until 6pm.

According to a news release, “Stone 12.12.12 Vertical Epic Ale was brewed with a Belgian yeast strain and features cinnamon, allspice, nutmeg, rosehips, sweet orange peel, and a dash of clove. Spices and banana notes are prominently featured in the taste. As it warms, notes of caramel, dark toffee and molasses assert themselves. Overall, the dark beer provides a pleasant juxtaposition of roasted malts, hops and spice layers.”

[iframe src=”http://player.vimeo.com/video/54641949?badge=0″ width=”700″ height=”393″]

Besides 12.12.12, Chappy’s will also have all the Vertical Epics from 2003 through 2011. 11.11.11, 10.10.10, 09.09.09 will be available in draught starting at noon, as well as 08.08.08, 07.07.07and 06.06.06 in bottles (they will sell glasses so more people can have them) and then at 3:03pm we will tap a 1/6th barrrel of 03.03.03 and at 4:04pm we will tap a 1/6th barrel of 04.04.04 and finally at 5:05pm we will tap a 1/6th barrel of 05.05.05. There will also be a raffle for a 3.5 liter bottle of 12.12.12 benefiting the Catholic Social Services Food Bank . This very rare opportunity to try almost all of the ales in the Vertical Epic series and would not be possible without support from Cavalier Distributing and local beer guru Aaron Spoores.

Food Adventures Visits Mikesells Potato Chip Plant + CONTEST*

December 6, 2012 By Dayton937 5 Comments

Who wants a case of your favorite hometown potato chip, Mikesells ? Then check out this story and comment below on why you love Mikesells Potato Chips! One lucky fan will be chosen at random, GOOD LUCK !

Dayton’s Mikesells Potato Chips are a true local original. Started in 1910 by DW Mikesell who delivered his potato chips by bike. The Wright Brothers bicycle shop even repaired his bike so he could stay in business. Over 100 years later, Mikesells has been the longest continually operating Potato Chip company in the United States. Mikesells is cemented deep in family owned tradition. Four generations of the Mikesell family have worked for the organization. They have various old photos and antiques in the board room as a constant reminder of where they came from and the hard work it took to get there. Now, in 2012 they will sell over 12 million bags of potato chips in the United States. Chip lovers eat their products in Ohio, Indiana, Kentucky, Illinois and more. The “Good n Hot” flavored chips have a cult following in the Miami Valley, but the number one seller remains regular Groovy chips. You may also know they produce pretzels, pork rinds, corn chips, dips and the ever original puffcorn delights. Over 72 products in various sizes and flavors make up the Mikesell’s family of snack foods.

Mikesells is always evolving and this year is no exception. They have recently implemented a new packaging look and a new logo. Be on the lookout for these bags, many which are already in area stores. The look of the brand has changed but the beloved flavors have not been touched. Customers can expect the same taste they know and love.

However, Mikesells released two new flavors in June 2012:

Sweet Chili and Sour Cream: It has a kick of spice, a swirl of sweetness and a touch of sour cream all nestled in a Groovy-style chip.

Tuscan Spice: A unique flavor with a splash of olive oil, a burst of sun-dried tomato and a hint of rosemary and herbs with 30% less fat than regular chips.

Being lifelong residents of the Miami Valley, The Food Adventure Crew have eaten a few Mikesells Potato Chips in our time. We love them. So, when invited for an exclusive tour the potato chip facility with DW Mikesell’s great grandson, Luke Mapp, we jumped at the chance. What followed was a once in a lifetime Food Adventure to see how a Dayton icon gets its product to the masses.

We toured practically every inch of the state-of-the-art facility on Leo Street in Dayton. We also harassed more than 130 employees. We experienced a truly customized and incredible operation. The process starts with, of course, potatoes. An 18 wheeler semi-truck literally pulls into the plant and tilts the load onto a conveyor belt and the process begins. Each year, 20 million pounds of potatoes are processed through these production lines.

The potatoes are washed and sliced, and then are either cooked in small batches for the “kettle cooked” brands, or in larger quantities for their “regular” chips. The automated process is supervised and manipulated by workers who ensure the great product that Daytonians love. The slicer is an amazing piece of machinery that looks like a huge garbage disposal. It is able to slice 400 pounds of chips in just three minutes.

The chips are then sent through another wash and lead into the deep fryers. Custom machinery tosses the chips in hot oil so they wont stick together. The deep fryers are gigantic and as big as a small house. The chips are then led by conveyor belt through various canals and where they are salted if needed, flavored if it is a seasoned chip. The product is then weighed sorted into various packages. The sight is indescribable and Luke Mapp explained the process every step of the way. After the products are bagged, they are inspected and placed in cases. There is even a quality control lab where the chemical disposition of the chips are analyzed to ensure consistency. One of the highlights was when we sampled some fresh reduced fat potato chips right off the assembly line. It was the best potato chip we had ever eaten.

Talk about Green? Mikesell’s were Green before Green was cool. They recycle almost everything and have various steps in their production that re-use boxes and transporting materials. Truly an environmentally conscious company. They recycle 130,000 shipping boxes annually. They also donate 208,000 pounds of potato by-product each year to local farmers for animal feed. Mikesells also recovers 52,000 pounds of starch annually that is sold to paper mills.

During the tour, The Food Adventures Crew felt proud to be Daytonians and were blown away by the quality product and welcoming atmosphere. The facility and the process were simply incredible. They produce 4,000 pounds of potato chips in one hour and typically 6,500 cases of potato chips are produced in an 8 hour shift. We are told it takes about 10 minutes to create the average Mikesell’s potato chip from start to finish. So much perfection in so little time. Also, to guarantee freshness, Mikesell’s strives to distribute its products to local retailers in 24 hours or less.

If you have not tried the new flavors of Tuscan Spice and Sweet Chili & Sour Cream, you are missing some fantastic snacks. Make sure you get your hands on some! Make sure you check out the gallery below for an exclusive behind the scenes look at Mikesells.

Also, fellow Daytonians, next time you celebrate with family or friends, grab some Mikesells Potato Chips to make the party right. Buy local for freshness, and that unbeatable taste that has been a Dayton tradition for generations.

Special thank you to Director of Marketing Luke, Amy, and Dan for setting up the tour and the coolest Food Adventure we have ever had. We are grateful!

Want to be grateful too? Register below and get a chance to win a case of MIKESELLS POTATO CHIPS – winner will be chosen at random![form 55 “DMM Contest Entry – Generic”]

Visit Food Adventures on FACEBOOK and “like” us by clicking HERE !

CONTEST CLOSED

Congratulations to our winner: Alma Sove!

WSU goes back to the Middle Ages with its Annual Madigral Dinner

December 6, 2012 By Dayton Most Metro Leave a Comment

Bill Rickert – “Lord of the Manor”

Wright State University’s Student Union Apollo Room will once again be transformed into an English manor of the Renaissance era for the 30th annual Madrigal Dinner from Thursday, Dec. 13, through Sunday, Dec. 16.

The Madrigal Dinner invites attendees to step back into a holiday celebration as it would have happened in the Middle Ages.

The evening begins with a reception featuring eggnog and wassail, a traditional hot holiday drink.

After the reception, guests will be summoned to the table by a fanfare and view the procession of the lords and ladies accompanied by the Wright State Chamber Singers.

Dinner will follow the procession of the boar’s head, an ancient yuletide custom. Guests will enjoy a medieval feast of stuffed turkey breast, beef and leek pie, plum pudding and many other delicious dishes.

Entertainment will be provided by lords and ladies, roving musicians, marionettes, singers, dancers and a court jester—all in full Renaissance attire.

Once again, Bill Rickert will preside at the head table as “Lord of the Manor.”

“I haven’t missed a night in the last 28 years,” said Rickert, a recently retired associate provost and professor emeritus of communication. “It seems each one is better than the last.”

Jim McCutcheon

Music will be directed by Drew Collins, assistant professor of music, and performed by the Wright State University Chamber Singers. Dancers and bearers are members of the Tudor Rose Dance Company, a group dedicated to recreating the Middle Ages and the Renaissance. The early music ensemble Wind in the Woods will also perform.

“It’s always a wonderful time for the performers and the audience,” said Artistic Director Hank Dahlman, a Wright State professor of music and director of choral studies. “Everyone has fun and looks forward to returning each year.”

The Madrigal Dinner, a Wright State tradition since 1983, is presented by the Student Union and Department of Music.

Tickets are $50, $40 and $35 and can be purchased at the Wright State Student Union Box Office or at (937) 775-5544.

“For me, the Madrigal Dinner is both the start and the highlight of the Christmas season,” said Rickert.

Visit http://www.wright.edu/events/madrigal for more details.

(By Cory MacPherson, originally posted on the Wright State University Newsroom page)

[yframe url=’http://www.youtube.com/watch?v=xsfpdenuVVc’]

Grand Opening for World Bar-B-Que

December 6, 2012 By Lisa Grigsby Leave a Comment

The building that was for years known as the Old Hickory at 4029 North Main Street has been recreated into the home of World Bar-B-Que. Owner Nathaniel Campbell says, this isn’t your grandmother’s restaurant any longer and is proud to offer amazing barbeque from all around the world. You can enjoy St Louis style pork ribs- cooked low and slow for up to 6 hours, creating fall off the bone ribs, with a dark bark on the outside, and a pink smoke ring inside or perhaps you’d prefer Texas beef ribs, beef brisket, Carolina smoked pork or southern smoked chicken. They even offer a meatless option of smoked tofu topped with BBQ Sauce over a bed of black beans and rice. Sandwiches on the menu include an authentic Cuban, several reubens and BBQ options and a choice of catfish or shrimp Po’Boys. The homemade sides menu boasts traditional items like potato salad, cole slaw, mac & cheese as well as fried cabbage, souther fried potatoes and BB!Q chips. The dessert menu offers ice cream as well as fruit empanada’s and smoked plantains.

The eatery will be open Thursday – Sat nights from 5pm to midnight and will feature a small stage with live shows, an open mic night and karaoke, too. Happy hour from 5-9pm will feature $2 drafts and $3 margaritas. They also believe in supporting the community and have set aside one day a week for a “World Invasion”. Each week they will choose a group or charity and allow that organization to ‘invade’ the restaurant. The group would invite all of their supporters to come join then for the ‘invasion’ and a portion of the nights sales will be donated to them.

As part of their grand opening promotion they will be supporting WDTN’s Food For Friends campaign. ON Thursday, Dec. 6th bring in a non-perishable food item for and receive a one dollar discount on an appetizer.

If you go check them out, leave us a comment below and let us know what you think!

DaytonDinings 12 Days of Giving

December 3, 2012 By Lisa Grigsby Leave a Comment

It’s the holiday season and everyone likes to get an unexpected gift, so DaytonDining has launched 12 Days of Giving! Using our facebook page, we’ll be promoting a different local eatery each weekday for the next couple of weeks. One of our lucky facebook fans that shares our Giving image will win a gift certificate to a Dayton area restaurant. Kicking off the promotion, Kettering’s Hawthorn Grill has a $25 gift certificate up for grabs. To find out who else we’ll be featuring, just check our facebook page day!

This is our gift back to the community, and we hope you’ll help thank our local restaurants with your patronage during the holiday season and don’t forget that restaurant gift certificates are easy gift giving! Happy Holidays from all of us at Dayton Dining!

So You Want to Bar Tend…

December 2, 2012 By Brian Petro 1 Comment

Perhaps you will be making many of these…

Bartending has a fog of grandeur around it. We lean against the bar polishing glasses, we are in touch with deeper wisdom than many mortals, and we know the ins and outs of every drink known to man. In the middle of the chaotic bar scene you are used to, we are the men and women who navigate through it all with ease and confidence, remembering drink orders of most of the patrons. That is why we always get one or two numbers a night from the people in the bar. I hear more than once or twice a week how nice it must be to be a bartender, and how they would love to do what I do.

Bartending is a tough gig. The hours are long, there is quite a bit of very physical work involved (kegs and cases of beer are incredibly heavy), and the pay is always uncertain. Being on top of your game means doing what people in other professions do: reading the trades and books, searching the internet for the edges of the trends, and trying to stay one step ahead of what your customers might be demanding. You get to deal with very drunk people, sometimes demanding people, and of course cleaning up after a great party every night.

There are good and bad things about every job. The first time I went behind the bar, I knew it was something I was going to love doing. It was comfortable, like a well worn t-shirt. It is not something for everyone. If you are looking to eventually work your way into becoming a bartender, here are a few things you want to consider:

Pick your spot. It is interesting to note that not all places offer the same sort of bartending. Jokers and the Funny Bone work on the premise of speed. We had a limited amount of time, and we wanted to make the best cocktails at the fastest pace. That leaves many cocktails with muddling out. Or making cocktails with fresh squeezed ingredients. However, there are places around town where they can take their time to squeeze oranges for each drink, and delicately muddle the mint in a mojito. They may even make their own liquor infusions. On the other end, some bartending jobs are little more than pulling draughts, pouring shots, and opening cans. Look for the type of bartending you want to do, and try to get in a place that offers it.
Prepare for a long apprenticeship. I started bartending at Jokers Comedy Café in 2005. I started working at Jokers in 2002. I do not know of any bartenders that walked in and right away got the job unless they had some experience. And not classroom experience; real world behind-the-bar experience. To become a bartender, you are going to have to take some time lurking in the shadows at the place you want to bartend at. Maybe as a bar back. Maybe as a server. Just get in somehow, and let the manager know you want to be a bartender. It may be a long time, but you might actually get back there. Then there will be a period of working the Tuesday dinner shifts, the Sunday brunch shifts, or other less than desirable bartending periods. Once make it through all of this, it makes it easier to get bartending jobs at other places.
Everyday you’re hustling. There is a hierarchy in the serving industry, and bartenders are on the top of it. There are usually very few of them compared to other positions in the restaurant, and they are picked from the best servers and workers. They are given the most autonomy out of any position, and it is not by shirking shifts and needing to be prodded to do their job at every turn. Why? They are in charge of one of the most precious commodities a bar has: the liquor. The management has to trust you with such a vital and expensive part of their business. You have to show them that you are that person they can trust.
Study the menu. See the type of drinks they offer, and the types of drinks people are ordering. I have made hundreds, possibly thousands, of Mai Tais and Blue Kazoos (.75 oz. blue curacao, .75 oz. Bacardi 151 rum, and lemon lime soda, served in a highball glass). I could count the number of Rob Roys or Rusty Nails I have made on my fingers. This gives you a chance to start learning the popular drinks and how to make them.
…or opening quite a few of these.
Learn your trade. What is the difference between cognac and brandy? What craft beers are starting to become popular? Who is Jerry Thomas? Or Gary Regan? These are things you want to start learning as you are waiting to become a bartender. Go to tastings like the Century has for whiskey, the Trolley Stop has for beer, and various places around the area have for wine. Read books. Check out magazines. Surf the web. Absorb everything you can, and use it. Your customers will thank you for it. Hopefully with money.
Weekends? Holidays? Most people see weekends and holidays as a time to relax and spend time with family and friends. While they are winding down, you have to be winding up. Weekends are when you make your money. Friday and Saturday night are the prime shifts, when all the real money making occurs. Though, you have probably learned all this through the apprenticeship phase. Or just by looking around when you are out on Friday and Saturday while waiting for a table. It could cause some friction with family and friends when you tell them you really cannot make it for the big Saturday graduation party because you have to, you know, pay rent. It becomes a trade off you have to be willing to accept.
Love thy customer. The other side of your bar has people on it. They are not the enemy, they are not walking ATMs, they are not trying to make you have a bad night. They just want a drink, even if that drink is something that makes your bartender soul cringe (chocolate martini with Tanquery, anyone?). They want to celebrate their birthday, have fun on their date, or commiserate a bad day with friends. Your rough night behind the bar, broken glass in the ice, or bartender that did not show up is not their concern. Always smile. Chat with them, ask them about their day, and enjoy their company. Being a great bartender is more than just knowing how to make a good cocktail; it is knowing how to help a few hundred people a night a really good time.

I am a huge fan of working behind the bar, making cocktails for people, and seeing all of them enjoying their night. When I do complain about the bad tipper or the overly needy customer, I remember that they are in the minority, and ninety five percent of the people I deal with are incredible, fun, and are looking to enjoy their night. If after reading all of this, you still are looking to bet back there and make the best damn drinks in Dayton, good luck. I hope you make it. If anyone else has some tips, or wants to share their story about getting into bartending, we would love to hear it. Cheers!

Food Adventure with Mz Pickles Sandwich Shop

November 29, 2012 By Dayton937 Leave a Comment

We love visiting Mom and Pop establishments. In this case, just a mom establishment, Mz Pickles Sandwich Shop to be exact. She owns a small sandwich shop located at 17 South Main Street in downtown Miamisburg and has been open since 2011. It is a great place to get a quick bite and the menu is reasonably priced. Who doesn’t love a gourmet sandwich menu with everything under 10 dollars?

Mz. Pickles menu consists of specialty hot dogs, panini pressed sandwiches, soups, salads and of course, pickles. Even the hot dogs are grilled on the panini press for a unique taste. Sandwiches may be ordered hot or cold, with your choice of toppings. Sandwich sizes are half, whole or huge and all come with a side pickle spear. Hungry Jax recommends the turkey panini sub and their homemade chili. The Big Ragu’s favorites are the pizza sub and the slaw dog.

Options for dessert include homemade gourmet brownies and fresh Otis Spunkmeyer cookies. One such cookie offering is a “stuffed” cookie, which is a chocolate chip cookie with an Oreo inside. The cookie looks like a mini flying saucer, and tastes really good. Definitely a fun dessert invention that we have never seen before.

Mz. Pickles is a deli with personality. Orders may be placed “to go”, or patrons may use the quaint dining room that is decorated with nostalgic items and vinyl album covers. Put simply, this place is good food made by a friendly owner who cares about what she is serving. Mz. Pickles is a warm and inviting atmosphere for a Food Adventure. The Big Ragu doesn’t think you will be disappointed by this locally owned eatery or the charm. If you are in downtown Miamisburg, “pressed” and “in a pickle” about where to eat, now you know where to go.

For more Food Adventures, “like” us on Facebook by clicking HERE!

[flagallery gid=12 name=Gallery]

A December Most Merry

November 27, 2012 By Brian Petro Leave a Comment

I’ll have to find something to wear! And drink!

The holiday season is here! The shopping for just the right gift. The endless crowds blocking your path. Writing Christmas cards. Getting your travel plans ready to go. Yes, the holidays are here, and from Thanksgiving to January 2nd, people all over the city are going to be in a more festive holiday spirit. And with that festive spirit comes parties. Lots and lots of parties. Now, either you are going to be planning the parties, or attending the parties. If you are attending, bringing a nice bottle of wine or liquor, maybe a covered dish, is all that is expected of you. But if you are hosting, there are quite a few other things you need to consider. While food may be tops on your mind, let’s not forget what people do while they are eating; sipping cocktails or glasses of wine and telling stories. And why not have some great stories about the party you threw this year, and looking forward to your next one.

How do you prepare for a party from a beverage point of view? Have no worries, this is our gift to you. There are plenty of things to consider:

1. Set up some expectations for the party. Is it BYOB? Will you be providing beer and wine? If people come in knowing a little bit about what to expect, they can be prepared to enjoy what you have to offer, or add a few items of their own.

2. How many guests? This is the biggest thing you need to consider. This will help set up all of the other items you need to get ready rather nicely. Knowing a head count, even an approximate one, will help you buy the proper quantities of liquor, beer, wine, and mixers you are going to need for the party. When you go out any buy supplies, you always want to buy for a few more guests than you think you will have. You never know when someone is going to bring a friend, maybe three.

3. What type of guests? If this is a family affair, you need to make sure you have a wide range of beverages, and not all of them should be alcoholic. Having soda, juices, and water is a good idea for any party, but you should make sure you increase the amount you buy when the kids are over. You may even consider making a few special mocktails for them, so they are not limited to just sodas. That may also involve buying a few special syrups, which are easiest to find in any place they sell coffee or coffee supplies. Da Vinci has an excellent collection of syrups.

This party is going to be GOOD.

4. What do they like to drink? There are plenty of charts out there that will tell you how much liquor to buy when you are throwing a party. And they all give an excellent idea of how much is a good amount. What many do not tell you is that you also need cater it to the people that are coming over. If my family comes down to visit me from Cleveland, I make sure I have a bottle of Jim Beam and a bottle of Buckeye Vodka handy. I also make sure there is a six pack of quality beer in the house. Having a great deal of any particular type of beverage that no one likes, or that is not part of another cocktail, is a bad idea. You are not going to need nearly as much gin and tequila as you will need rum, vodka and wines.

5. Plan your bar. There are plenty of ways you could get your bar ready. You could go for the basics, and only provide beer and wine for your guests, and invite them to bring any special liquor that they may want to enjoy. You could create a theme, and have drinks that all relate to that specific theme. Christmas cocktails? Chocolate, peppermint, and gingerbread cocktails, a bowl of eggnog…you have all the ingredients for a good time. You can also be very ambitious, and shoot for a full bar (see the link to the chart above). No matter what sort of bar you have planned, don’t forget the proper mixers and garnishes, and make sure you have plenty of them. The one thing you do not want to run out of is the main attraction. Even if you are expecting people to bring their own, you want a good selection of juices and sodas for them to mix their drinks with, as well as plenty of ice to keep it all cool.

6. Have a cocktail ready to go. Making something simple and pre-mixed to offer guests as they come in is a great idea to get something in their hand and make them feel welcomed. You can do a punch, so people can serve themselves while you are still welcoming guests. You can also have a simple bar set up that people can help themselves at; single liquor and a mixer or liquors on the rocks. If you plan on bar tending for the night (or have someone to bar tend for you), you can have a simple drink menu available for people to choose from.

Take care of your guests through the whole night.

7. Keep an eye on your guests. People will hit the bar pretty hard when they first get there. Most guests will have a couple drinks in the first hour or so, then one drink per hour after that during the party. You are going to want to spend the first couple hours making sure that the bar stays well stocked with beer, wine, liquor, mixers, and ice. Towards the end of the night, you are going to want to make sure that your guests are not drunk. Talk with them before they go, to make sure their words are not slurring and they have the ability to focus. Hand them something to see how they reach for it. Is it a strong, direct grab or is it wavering, like the person is trying to find it? If they start getting loud or out of control during the party, make sure you somehow cut them off. It is not comfortable, and it is best that you enlist the help of other guests to make sure their drinking is reduced. And if they are drunk, make sure they are not driving home, or you can get them a ride. Having guest bedrooms is ideal, but you can also call a taxi service.

There are plenty of other things to consider, but from a cocktail standpoint, these are the important ones. Parties are events that make memories, and you want the memories from your party to be warm ones. May all of your parties be complete successes! Cheers!

Editors Note: This story was originally run on Dec 2, 2011, but we felt it deserved a rerun!