Dayton Dining

The Big Ragu gets Endless Tail at Red Lobster

August 28, 2012 By Dayton937 Leave a Comment

Endless Teriyaki Grilled Shrimp

Shrimp, that delicate food that can be served so many ways as Bubba told us in the movie “Forrest Gump.”

One of the best ways Food Adventures like it served, is endless. Fortunately, Red Lobsters in the Dayton area are running the “Endless Shrimp” special right now. For just $14.99 you can gorge yourself on 5 types of shrimp: Teriyaki Shrimp, Parmesan Shrimp, Garlic Shrimp Scampi, Shrimp Linguini Alfredo and Hand Breaded Shrimp. Try as much as you like, any way you like it! The dinner special also comes with salad and the addicting Cheddar Bay Biscuits!

The Fried Shrimp is Endless too !

The Big Ragu is happy that the special is supposed to run through November 11th. Sure, we normally feature Food Adventures about mom and pop places, but sometimes a chain restaurant does something that is worth a mention. Be warned, if you visit Red Lobster over the next 2 months, you just may see our waitress running for refills!

Have you tried ENDLESS SHRIMP at RED LOBSTER? What are your thoughts about this promotion? Please comment below !

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The Taste Turns 25!

August 27, 2012 By Lisa Grigsby Leave a Comment

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

Food Adventures Meets the Gem City Rollergirls

August 25, 2012 By Dayton937 Leave a Comment

The Action was Fast and Furious !

Entering the Orbit Fun Center in Huber Heights, chants could be heard on the other side of the ticket booth wall. Walking into the arena, The Big Ragu and the Food Adventures Crew thought “what the hell have we gotten into?” The answer: The Gem City Rollergirls! Nothing is more “Dayton” than these hometown roller derby divas! Even though we had arrived early, the roller girls were already stretching out while their competitors, the Youngstown Little Steel, were skating laps warming up.

Sweaty concession stand hot dogs !

We made our way past the droves of fans and said hello to some of our rollergirl friends like “Racey Rocker,” “Outer Spacey,” “Manson’s Maiden” and “Cozza Frenzy.” We then walked past the crowd to the concession stand. After all, we are foodies in our forties. We grabbed a hot dog, some drinks, and a slice of pizza from the friendly Orbit Fun Center staff. we talked to some hardcore fans and then made our way to the seating area.

The Filling Station on Linden Ave: Gem City Roller Girl’s “Home” Bar

There were fans encircling the entire skating rink. Some held signs, some cheered on their favorites, others just took it all in. We even sat next to a bachelor party! Then, the lights dimmed and introductions began. We recognized names like “Supersonic,” Flirtini Tease”, “Punky Rooster” and “Demolition Curvy.” The action began shortly after introductions and we learned this game requires a lot of skill and talent. The match was full of speed and quick moves. The match also had it’s share of bumps and bruises. There were elbows, hip checks, blockers, jammers and the action was fast and furious. The Big Ragu and Food Adventure Crew had a blast as we watched the Gem City Roller Girls win their hard fought match! The event benefited “Luv-a-Bulls” which is a Pitbull-Bulldog-Mastiff rescue organization. What a great way to support a great charity!

After the match, the local superstars invited us to an after party, so of course we turned it into a full blown Food Adventure!!

Raspberry Walnut Salad at the Filling Station

The Gem City Roller Girls’ “home bar” is The Filling Station on Linden Ave. This eatery is known for it’s bar, food and game room. There were some great drink specials at The Filling Station, including $9 buckets of beer. On the awning outside, we noticed print that read “unforgettable wings.” We decided to try the Habenero BBQ wings, southwestern egg rolls and a raspberry walnut salad. The food was great, and the beers were cold! It was a perfect end to our action-packed evening. We had a blast pairing our Food Adventures with another Dayton Original, the Gem City Roller Girls. The Big Ragu is definitely a fan who highly recommends this experience !!

Want to experience Dayton’s own Gem City Roller Girls? The next match is at the Orbit Fun Center in Huber Heights on September 8th vs. Heart of Appalachia (Charleston, WV).

Click through the photos below to check out the rollergirls and some great photos from the Filling Station.

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

August 22, 2012 By Lisa Grigsby Leave a Comment

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].

Brew it yourself!

August 21, 2012 By Brian Petro Leave a Comment

Belmont Party Supply was the original home of BrewTensils.

How are you enjoying Dayton Beer Week so far? The wide variety of beers, beer dinners, and other special events should be heaven for any beer lover in the area. Some people are not satisfied with just going out and enjoying. Some people need to create it on their own. For those people, there is BrewTensils. They have been open for just a few years, but have a much longer history than that. Darren Link, the manager at BrewTensils, took some valuable time out of his schedule to answer a few questions for us here at Dayton Most Metro. He spoke a little about the growing Dayton craft beer scene, how he started home brewing, and how you can join the ranks of home brewers in the area.

How did you get into home brewing? How long have you been doing it?

I got into it the same way almost everybody else does, a friend said “Let’s make some beer.” And I had the typical reaction “You can do that?” We made a few awful batches, I ‘borrowed’ some of his equipment to do my own beers. I got the bug and have been doing it for 4 years now.

What is your favorite style of beer to brew?

I kind of jump around with the styles I brew, so I don’t think I have a favorite style to brew. I enjoy brewing IPA’s; you will never have a fresher IPA than one you brew yourself. I also enjoy brewing English styles, Belgian Sours, and recently finished my second lager a Munich Dunkel.

What made it a good time in Dayton to open a home brewing store?

We have sold homebrewing supplies for the past 25+ years. The supplies used to be in the back of the beer store next door, Belmont Party Supply. A small shelf and items were constantly out of stock. Both BrewTensils & Belmont Party Supply are owned by Mike Schwartz. He noticed the demand increasing in the area and after the dry cleaner went out of business that used to occupy this space, established the current BrewTensils roughly 3 years ago. We’ve been consistently growing ever since.

Brew all the grains! Photo courtesy of Mike Lang

How have you seen tastes in beers change?

There’s almost an evolution in craft beer drinkers tastes. They have one craft beer or a couple beers that change their prospective. They get curious about what else is out there; they typically get into IPA’s and the hoppier styles. Then higher gravity (higher alcohol) and finally start appreciating the styles that are difficult to brew. As far a craft in general, it’s up 14% this year when beer sales in general have declined.

Do you see home brewers influencing national trends, or vice versa?

I think it’s a two way street. Brewers like to see how close they can get to brewing their favorite commercial beers. There are literally millions of clone recipes on the internet; New Belgium Fat Tire, Bell’s Two Hearted, and Great Lakes Edmund Fitzgerald being very popular ones. On the other side of it, homebrewers have helped to save some less popular beer styles. I feel that traditional Belgian Lambics have been an example. Almost going extinct in Belgium in the 60’s & 70’s, the popularity amongst homebrewers, professional brewers & beer connoisseurs have helped to keep them alive.

IPAs look like they are all the rage right now. What do you think the next beer trend is going to be?

I think IPA’s will always be the rage. I think session beers are increasing in popularity. A session beer being defined as a beer you can drink large quantities of without getting sloshed and typically has an alcohol percentage between 4 & 5.6 or lower. People want to try several different beers in one sitting, maybe even venturing outside of their comfort zone. On the other side of that there’s ‘extreme’ beers which can clock in at 10, 12 even 18 or 20 percent, which you can have one of and be rocked.

When does your next round of classes start? What do you like most about teaching them?

I don’t have dates set for those yet but I’m looking at having a round of classes before the holidays, so October/ November time frame. Our largest attended class is right after the holidays in January. The past 2 years we’ve had 70 people attend Brewing 101.

I like seeing their excitement of getting started, getting hooked and then bringing their first or second beer in for me to taste to see what I think of it. Kind of living vicariously through my customers reminding me of how excited I was when I started.

Would you buy a home brewing kit from this man? Photo courtesy of Mike Lang

What is the:

-best beer you have tasted brewed by one of your customers?

The one that’s in front of me. No seriously, I am always pleasantly surprised by the high quality of beers that my customers brew.

-the worst beer? (or a beer that people seem to have the hardest time brewing)

There’s an ancient beer style that used a whole uncooked chicken thrown into the fermenter. He soaked the entire chicken in white wine to ‘sanitize’ it, put it in the secondary for about 2 weeks, and loosely filtered it. I thought I was going to get salmonella from drinking it but the white wine added more character than the chicken.

-a beer you thought sounded awful but ended up tasting really good?

It didn’t sound awful; I was more intrigued by the idea of using homegrown garden herbs and spices in a beer. I have a couple of those I’ve done with great success. Honey basil ale is a really popular summer seasonal. Several customers have brewed it also with rave reviews. Another one that came out well is Thai basil & lemongrass wheat. But not all experimentation beers have turned out well, I’m still trying to perfect a baklava inspired beer with honey, pistachios, and philo dough.

Dayton Beer Company just opened, and Toxic Brew Company, Fifth Street Brewpub, Vitruvian Brew, Yellow Springs Brewery and Dayton History are poised to open breweries in the near future. Plenty of restaurants already have a wide selection of craft beers in the area, like Boston’s, South Park Tavern, Chappy’s, and a few others. Do you think Dayton is close to a saturation point on breweries and craft beer?

Not even close, we’ve only just begun. I had a theory before the new resurgence of breweries. I think Dayton was the largest craft thirsty market in the US that didn’t have an operating brewery. Look at the numbers Fifth Street Brewpub got for their charter member drive. Their original goal was 300 they got 830, in one month. I feel that Dayton and surrounding areas could support a double digit number of breweries. Grand Rapids, Michigan and Ashville, North Carolina split the Beer City USA title this year. Those aren’t huge markets but beer tourism drives some of that. Don’t be surprised to see some beer tourism in Dayton a couple years from now.

What is your advice to someone that wants to start brewing? What is a good “beginning style” to start with?

My advice for new brewers is to do some reading first. Read Jon Palmer’s “How to Brew”. Either pick up a copy or read it online at howtobrew.com. He writes it in a way so you can avoid mistakes and have a successful beer they will enjoy and be proud of the first time they brew. Other than that, start small, pick up a Brewer’s Best Deluxe Equipment Kit and a small bottle of Star San sanitizer. Cleaning and sanitization are very important and are two separate actions. The Brewer’s Best English Brown Ale is by far the best selling first time brewer recipe kit, it comes out like a Newcastle. The nice thing about the recipe kits is they only require a 2 ½ gallon boil so it can be done on the stove

Belmont Party Supply, BrewTensils, and Stacker’s Subs and Grub are all located on Smithville Road, near Watervliet Avenue. You can call BrewTensils at (937) 252-4724, and become their fan on Facebook. Cheers!

Hooray Beer!

August 17, 2012 By Brian Petro 1 Comment

Dayton Beer Week 2012! August 18th - 24th! Our Festivus!

Next Saturday, August 25th, Dayton will mark the 14^th time AleFest has been celebrated, and it has been picking up steam every year. Three hundred and fifty breweries are participating in the event taking place at Carillon Historical Park. It is the main event in an escalating series of beer celebrations around town that makes up Dayton Beer Week, August 18^th – 24^th. This is the week that every craft beer aficionado should be going out and looking to expand their palate. It would be harder for you this week to find a place that is NOT offering some sort of beer event.

There are going to be beer tastings, dinners, tappings, specials, and education all week long in the widest variety of venues. Places better known for wine or other spirits will be getting into the act, like the Century Bar, Thai 9, A Taste of Wine, Buckin’ Donkey BBQ, and Bruning’s Wine Shop. Beer dinners will be offered all around town to help improve your food and beer pairings at Rue Dumaine, Jay’s Seafood Restaurant, Dorothy Lane Market, Spinoza’s Pizza & Salads, Meadowlark, The Melting Pot, and Jimmie’s Ladder 11. Representatives from Samuel Adams, Stone Brewing Company, Duvel USA, Brewkettle, New Holland, Magic Hat, 21st Amendment, Goose Island, Sierra Nevada Brewery, and Unibroue will be in town to talk about their beers as well as show off some of their new products. All of the dates and times for these tastings are available on our event calendar under beer.

The festivities for the week officially begin on Sunday evening, August 19^th, with the Beer Pride Parade, starting at the Dublin Pub. Line up through the Oregon District and show your craft beer pride! The over 800 owners of the new Fifth Street Brewpub Co-op are invited to a pre-parade event and will walk in the parade en masse. The first eighty bicycle riders to Biking for The Beer Of It in Miamisburg can participate in a nice ten mile ride on Tuesday, August 21^st, sponsored by Goose Island. There will be some refreshments at the mid way point, and a little bit of swag for all of the participants. Five chefs and six beers will be featured on Wednesday, August 22^nd, at the Dayton Art Institute’s Brewer’s Art dinner. Space is limited for this event, so you are going to want to make your reservations soon! Of course, the final event, the culmination of a week’s worth of fun and tasting and exploring is AleFest.

For fourteen years, this has been THE beer event in Dayton.

While you are out exploring Dayton, there are a few things you should remember as you are out doing your tastings:

When you taste, it is very similar to tasting wine. You want a little foam on the top. You also want to look at and sniff the beer before you taste it, to see what aromas are coming off of it.
Do not hold the beer in direct light when you look at it. You get the best idea of color when you look at it in indirect light.
Give it a little bit of a swirl in your glass. This stirs up the carbonation a little, allowing more of the aromas to be released. Don’t underestimate the importance of scent when tasting your beer!
Hold the beer in your mouth a little bit, allowing it to roam all over your tongue. Enjoy the flavors that come out as it is in your mouth. Take a mental note on how thick the beer is. This is known as mouthfeel.
Allow the beer to warm up SLIGHTLY before you drink it. As with wine, a little bit of extra warmth unveils deeper flavors that may not be otherwise obvious.

And while you are going to Beer Week events:

Car pool. Parking is going to be very limited for some of these events, and the citizens are going to be out in force. Getting more people in one car is going to be helpful for everyone.
Get there early. You want to make sure you get there in enough time to get seats, be able to talk to the guest of honor, etc. Some events may even have limited seating. Make sure you call the venue and check out the details.
Drink plenty of water. This is going to serve a twofold purpose. First, water will help cleanse the palate between each beer, giving you a better idea of how each beer tastes. Secondly, it will help you avoid a worse hangover than you might normally have.
Do not eat spicy foods before you go to an event. You do not want your taste buds to be still burning from the Nuclear Hot wings you just ate. Eat a little something; just tone it down.
Go to the dark side. If you are not at a pre-set beer tasting, start off with some of the lighter beers, and go to the darker ones. The darker beers tend to have heavier flavors and be thicker, which can linger a little longer.
Designate a driver. No explanation needed.

Next week is going to be an exciting romp through the world of craft beer. Check out the list and plan you week carefully, participate in a few a events, and try out a few beers you have never thought about before, or may not get a chance to again. I am sure Max Spang (who helped me quite a bit with advice and research on this article) and I will see you out at some point around town. Cheers!

Beer, Food & Fun at the GermanFest Picnic!

August 15, 2012 By Dayton937 Leave a Comment

Weinerschnitzel Sandwich -Incredible !

The Dayton Liederkranz know how to throw a party. This year’s GermanFest Picnic, held August 10th -12th was no exception. The festival was hosted by the German Club, to promote and preserve German culture and traditions in the Miami Valley, and it was a playground for your favorite Dayton foodies, the Food Adventure Crew. The 29th annual event included food, drink, kids areas, and a 5k event. Having German roots in both of our Food Adventure families, we appreciated the genealogy assistance area for help with your family tree

We strolled the grounds looking for craft beers and food booths. We enjoyed tasting various German treats, after all it is our heritage. Our favorite snack of the day was the Weinerschnitzel Sandwich, which is pretty much a fried pork cutlet. The tasty treat was topped with onions, sauerkraut, mustard and more. Some of our favorite beers offered included Paulaner, Widmer Brothers HefeWeizen, and Hofbrau Dunkel.

Bavarian Pork Chops – grilled to perfection

Food vendors also served authentic root beer, and local restaurant Smokin BBQ was in attendance. Culp’s Cafe had a presence at the festival serving sweet potato fries and various burger options. Ullery’s Ice Cream was making handmade ice cream on site. There were numerous other food vendors and we took our time to explore each one. Near some of the no-food vendor tents we even met the owner of Miss Riley’s Cookies. Her almond flavored, highly decorated cookies hit the spot!

Another attraction of this festival was the recognition of German influence on Dayton history. Inside the Museum lobby, their were displays of Beer history around the Miami Valley as well as local author Curt Dalton who was displaying his historical novels about the Dayton area.

What is a German Fest without Pretzels ?

At each corner of Carillon Park we tried German Beers and a German Potato Sundae. The cinnamon almond roasted nuts were fantastic, and the aroma from thje grilled Bavarian Pork Chops filled the entire festival. From pretzels to dried sausages that tasted like beef jerky, the German Fest Picnic is a Food Adventure for the whole family. The Big Ragu even received a massage at a vendor booth. An Italian getting a massage from a Thai woman at a German festival.. only in Dayton. Make sure you visit this annual event, just follow the lederhosen.

Did you visit the 2012 GermanFest Picnic ? What did you think?

You can find Food Adventures on Facebook and “like” us HERE..

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Thyme for a Food Adventure

August 10, 2012 By Dayton937 Leave a Comment

The Cheesesteak at Steak Thyme

Have you tried Steak Thyme on Wilmington Pike in Kettering? If not, you are missing out on a sub shop and so much more. As you may know, The Food Adventure Crew are not food critics, we are just people who love to eat, and we found a gem of a place. This family owned restaurant has been cranking out good food for the past 8 years. Steak Thyme’s menu features various Philly cheesesteak style sandwiches. These sandwiches start with 100 percent pure angus beef and are cooked with a special thyme seasoning from which the eatery gets its name. The tasty subs are then topped with fresh toppings depending on what was ordered. Not a steak lover? Steak Thyme offers ham, chicken, or turkey as your meat substitute instead of angus. Types of subs range from the Greek Chicken Philly, topped with feta and olives, to the BBQ Cheddar Steak. Fresh cut fries or onion rings add the perfect side to these comfort food specialties.

Steak Thyme’s menu also offers 100 percent certified Angus Burgers sprinkled with the special Thyme Seasoning. In fact, many of the menu items have this Thyme Seasoning infused in them. Gret tastes and we love the great values that really stretch your dollar! Looking for a great deal? The current special is the Gyro combo for only 6 bucks! Additional lunch or dinner choices include salads, wraps and Cincinnati Style Chili Cheese Dogs that melt in your mouth.

Steak Thyme is a little known secret, but regulars realize it is a great place to get a quick, delicious meal. They even have a convenient drive thru. The Big Ragu is a big fan of Steak Thyme. It is a great place for certified Food Adventure! If you have not tried this casual dining spot, it’s thyme you went there!

Their Chili Cheese Dogs are Big !

Have you had a chance to eat at Steak Thyme?

What are your thoughts on this “mom and pop” place?

Dont forget to “like” Food Adventures on Facebook by clicking HERE. Stay tuned to DaytonMostMetro.com for more Food Adventures from these Dayton Foodies

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Anthony Bourdain Comes To Dayton – Get Your Tickets Early!

August 8, 2012 By Dayton Most Metro Leave a Comment

Internationally renowned chef, author, and television host Anthony Bourdain will bring his Guts & Glory tour to the Schuster Center in Dayton for one night only, Sunday, November 18 at 7:00pm. Bourdain will spend the evening sharing candid, often hysterical insights about his life’s work and travels, including an open question and answer session with the audience.

Bourdain, chef‐at‐large at New York’s famed Brasserie Les Halles, is the author of bestselling titles Kitchen Confidential and Medium Raw – both hilariously blunt and sometimes shocking portraits of life in restaurant kitchens. His latest project Get JIRO!, a culinary‐themed graphic novel, was released on July 3 and has already reached the #1 spot on the New York Times bestseller list. His 2001 travel journal A Cook’s Tour was also a bestseller in the US and UK.

A contributing authority for Food Arts magazine, Bourdain’s work has also appeared in The New Yorker, The New York Times, The Times of London, Bon Appetit, Gourmet, and many other publications. He has been profiled by CBS Sunday Morning and Nightline, and has been a guest on The Late Show with David Letterman, Morning Joe, Late Night with Jimmy Fallon, The Daily Show, Charlie Rose, The Colbert Report, and Real Time with Bill Maher.

In addition to hosting Travel Channel’s Emmy Award‐winning No Reservations and The Layover, Bourdain will serve as host for two new television shows premiering in 2013: The Taste, a cooking competition series for ABC, and a docu‐series for CNN, expanding the network’s coverage of travel, culture and cuisine.

Tickets go on sale Saturday, August 11, 8‐11 a.m. at the Ticket Center Stage Box Office and 10 a.m. online at www.ticketcenterstage.com. Tickets will be available for purchase by phone on Monday, August 13 at 10 a.m. at (937) 228‐3630 or toll‐free at (888) 228‐3630. For more information, visit AnthonyBourdainonTour.com.

A limited number of VIP tickets will be available, which include: premier seating, a limited edition tour poster and VIP laminate, and exclusive access to a post‐show meet and greet reception featuring complimentary hors d’oeuvres and photo and signing opportunities with Anthony Bourdain. Dayton’s acclaimed Citilites is proud to be recognized as the Official Restaurant Sponsor of the evening, and will be providing an innovative selection of appetizers for VIP reception.

Special Pre-Sale Offer

We’re happy to share an opportunity with you to purchase tickets BEFORE they go on sale to the public. Simply click here and use the code DAYTON – hurry, they’re already going fast!

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Eat Your Way Across The Greene for $15

August 7, 2012 By Lisa Grigsby Leave a Comment

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

August 4, 2012 By Lisa Grigsby Leave a Comment

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

711 Shroyer Road, at Patterson Road – (937) 293-6991‎

3443 North Dixie Drive, at Wagoner Ford Road – (937) 277-6553‎

8991 Kingsridge Drive, Dayton Mall ‎ – (937) 435-3300‎

50 East Stroop Road, Town & Country ‎ – (937) 296-1177‎

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

The Food Adventures Crew Dive Into “Olive” + DMM CONTEST

August 3, 2012 By Dayton937 Leave a Comment

Incredible Tasting Seared Ahi Tuna over Noodles

(Contest details below the article)

For over a year, a new, popular, and locally immersed gourmet restaurant has generated a lot of buzz. The Big Ragu wanted to see what all the excitement was about. We knew a Food Adventure was imminent, but we decided to wait until the dust settled.

The name of this trendy spot is Olive, an Urban Dive and is located on East Third Street in the refurbished former Wympee building . The Big Ragu first experienced the brilliance of Owner Kim Collett and the staff of Olive at the “Dayton’s Most Delightful Dessert” contest at Carrillon Park. Olive won critics choice and peoples choice awards for best dessert, essentially sweeping the event.

First off, this place is unique. The outside decor is a cool retro vibe, while the interior is a warm inviting modern atmosphere. Olive even has a patio with fresh herbs growing on the perimeter. The friendly serving staff is knowledgeable. They know a lot about the food and enjoy eating at Olive themselves. The menu has a grass roots flair and offers many choices to vegans and gourmets alike.

Food Adventures like places that keep things local. Olive, an Urban Dive does this by using local produce and meats whenever possible. Supporting local farmers is a good thing! Olive make’s their hot chocolate using Esther Price chocolate. The restaurant offers wedding cake every day for dessert! They serve grass fed beef and only use free range chickens or as Olive’s advertising says “we chase chickens.” Something to be aware of: they do not serve alcohol or syrup drinks, but have a BYOB policy so you can bring in your own favorites.

Our tip: visit them for lunch to get the best bang for your buck. Weekday lunch hours are 11am-3pm and they have a popular brunch on Saturdays from 10am-3pm. Olive only serves dinner Thursday – Saturday from 5-10pm.

The Urban Burger – Local, Grass-Fed Beef

The best way to see what Olive has to offer is to look at each of the pictures we have posted in the albums. Our favorites were the mozzarella cheese bites, seared ahi tuna, fried leeks, grilled tuscan cheese and the summer squash soup. Make sure you click on each picture and browse our photo album, the food speaks for itself.

Have you been to Olive, An Urban Dive? Please comment below and tell us about your experience!

Don’t forget to “like” FOOD ADVENTURES on FACEBOOK by clicking HERE !!

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Dayton Most Metro Contest

We have a $20 gift certificate to give away to a lucky winner – simply fill out the form below and then leave a comment telling us if you’ve ever tried Olive, An Urban Dive. We’ll pick a random winner some time over the weekend – GOOD LUCK!

Contest Closed

Congratulations to Hunter Johnson – he is our winner!

Great American Beer Tasting

August 2, 2012 By Lisa Grigsby Leave a Comment

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

August 1, 2012 By Lisa Grigsby Leave a Comment

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.

Chipotle vs. Qdoba: Who’d You Rather ?

July 30, 2012 By Dayton937 1 Comment

Fajita Ranchera Burrito at Qdoba

In the world of Food Adventures, we rarely hit the chains. But once in a while, we give our spin on some familiar favorites. How about some feedback from the thousands of Dayton Foodies out there? That’s right, The Big Ragu and the Crew want to know what DaytonMostMetro fans think. What do you like better, Chipotle or Qdoba and why?

Jax’s take: For me it is Qdoba for the simple fact that there are more choices. More options mean a better variety in my effort to be more health conscious. The tastes are similar but there are more soups, quesadillas, etc. at Qdoba. This discussion makes me miss the Baja Fresh restaurant !

The Big Ragu’s take: I would rather go to Qdoba for two reasons. First, Qdoba offers a ground beef meat option, while Chipotle does not. Also the chicken at Qdoba is white meat, while the chicken at Chipotle is a white/dark mix. Since I am “weird” when it comes to meat, the decision is a no brainer for me.

A Burrito Bowl at Chipotle

We are not food critics, or journalists. We are just passionate foodies that love to eat! Visit us at www.DaytonFoodies.com, your source for Dayton food since 2008.

Check out FOOD ADVENTURES on FACEBOOK and “like” us by clicking HERE !!!

Everyone has an opinion and we want to hear yours. Please comment below and let us know your thoughts…

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Nick’s Restaurant in Xenia, a Must Eat !

July 28, 2012 By Dayton937 Leave a Comment

Nick’s French Onion Soup -one of the best, ever

One of our goals is to inform Dayton Foodies about fantastic dining spots that they may not be aware of. One of the best examples of a Mom and Pop place that is off the beaten path, featuring incredible menu items, is Nick’s Restaurant. Located in Xenia, it is a place with a style all it’s own. Style is one thing, but Nick’s also has irresistible, addicting food throughout the menu. The restaurant was started in the 1940’s by the late owner Nick Malavazos and was formerly called “Say How Do.” Since Nick’s passing, the local ownership has changed the restaurant name, but kept the tradition alive with great eats and friendly service.

How good is their food? At the recent Kickin’ Chicken Wing Festival at Fraze, Nick’s won 5 out of the 6 awards, including Best Side, People’s Choice Award, Best Wing, Best Sauce, and Best Booth. The Big Ragu loved their wings and would recommend their “Secret Sweet Hot Damn Sauce.” Wings are only a small portion of their offerings, and this was just the start of our menu exploration. Nicks has a full bar and has that type of watering hole atmosphere that spills into the dining area. The drink offerings are vast, but we were here for food.

The Award Winning “Sweet Hot Damn Wings”

We tried some unique appetizers including fried smelts. For those who do not know, smelts are small fish about the size of sardines that are fried whole, but headless. They are usually served with tartar sauce. The Big Ragu loves smelts our guests took a bite of the little fish and liked them so much that we had the waitress sit down and try them as well. Food Adventure accomplished! Nick’s Restaurant has another spectacular appetizer, the hand breaded deep fried mushrooms. Light and crispy, our mushrooms were cooked perfectly. The waitress then brought out one of the best french onion soups we have ever eaten. We also enjoyed some freshly cut potato chips. There are a ton of good appetizers to choose from! Your Food Adventurers were already very impressed, and we had not yet tasted an entree.

The staff then brought out our dinners which were piping hot. The Big Ragu ordered Pan Fried Walleye. The piece of fish was huge and overlapped the plate like Ragu’s belly on his belt. The walleye was superb and served with freshly hand breaded onion rings. This dinner will satisfy big appetites and we loved every bite. We tried an entree of Filet-Mignon. The large steak was grilled to perfection and wrapped with bacon. Ragu smiled after trying a bite of the steak and devouring a plate of smelts. Obviously the kitchen knows what they are doing, and it shows in each and every entree. We upped the ante by trying a unique side of purple pickled eggs and beets. It was pretty tasty!

What’s a Food Adventure Without Purple Pickled Eggs?

Our meals, menu sampling and Food Adventure was a complete success. We love this place! The staff and owners of the restaurant could not have been more attentive. Good restaurant service is an art, and you will find assertive waitresses and waiters here. Nick’s has a reputation for great food, and we discovered why they have such a loyal following. When you go Nick’s, it is obvious they take pride in what they bring to diner’s tables. The variety is there, and the taste is there. Can you think of another restaurant that has purple pickled eggs, beets AND smelts on their menu? It is truly a unique eatery! Nick’s is another perfect example of why Food Adventures exists, and we are happy to shed light on this unbeaten stairway to taste heaven. We were very impressed and now we understand why Nick’s website is gotonicks.com. It is because you HAVE to go there ! It is American style pub food with a gourmet twist. Trust us on this one, a jaunt down North Detroit Street is your ticket to a meal that will fill you up and have you raving.

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Have you been to Nick’s Restaurant in Xenia? Then tell us what you think below !!