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Highland Fling

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Scotch being poured into a glass

Doesn't that look stunning?

The first true royal and celebrity to fall in love with Scotch was Scotland’s greatest king, James IV. He kicked off the popularity of the strong spirit, and it has been growing ever since. The English parliament tried to tax it heavily at the beginning of the 18th century, and it went underground. People still had no problem getting it (and not paying the tax on it). After one hundred and fifty years, the British came to their senses and realized that they were losing tons of revenue. They lifted the tax and charged for a more modest license. It was a timely move. A few decades later, the phylloxera beetle destroyed the grapes in France, nearly wiping out the wine and brandy industries. During that time Scotch rose back to the palate of the nobility and elite, who were looking for something new to fill their liquor closets with.

It became a mark of distinction to enjoy a good scotch, and we have seen that in our stars and culture. Prohibition was good to the Scotch community. Since bourbon was no longer available in America, people looked across the pond to find good whisky to drink. Scotch, while usually watered down, was a perfect replacement for it, and relatively safe compared to some of the other “liquor” that was available. Hollywood rose not long after, and many of the stars at the time commented on the benefits of, and how much they enjoyed drinking, Scotch. George Burns once remarked “I love to sing, and I love to drink scotch. Most people would rather hear me drink Scotch.” Humphrey Bogart and W.C. Fields also commented on the delights of drinking Scotch. It has been mentioned most recently on sitcoms like “How I Met Your Mother” (Barney loves it), by comedians like Ron White, and of course is the favorite on air drink of Ron Burgundy. Mr. Burgundy told us that is why he started National Scotch Day on July 27th. (It is as good of a reason as I have found yet…)

He said July 27th is National Scotch Day. We won't argue.

One of the reasons it became so popular is its complexity. There is a wide variety to Scotch, which makes it one of the more varied members of the whisky family. To begin with, there are two major types of Scotch, single malt and blended. Single malt Scotch is created with malted barley from a single distillery, made only in copper pot stills. They are blended together from different casks to create the distinct flavor of the Scotch. The youngest Scotch used in the blend is the age you find on the front of the bottle. Single malts you may be familiar with are Glenmorangie, Ardbeg, Laphroaig, Talisker, The Macallan, Glenfiddich, and The Glenlivet. Blended Scotch can be created through the combination of malted whisky from barley, as well as grain whisky. The blends have an advantage of creating a distinct flavor you cannot get from only malted barley. They are usually a little smoother, and are the bulk of what people drink when they have Scotch. Blends you may be familiar with are Dewars, Johnnie Walker, Chivas Regal, and J&B. Other categories of Scotches exist, such as blended malt (blended malt from separate distilleries), single grain (grain whiskey and malt whiskey from the same distillery), and single cask (all from one cask, 100 to 120 proof), but are very hard to find.

Scotches are also identified by the area they are from. Traditionally, there have been four areas that Scotch production has been broken into, but now number five. The Highlands have a wide variety of Scotches in it, but that is because it encompasses over half of the area of Scotland. You may also see a Scotch refer to itself as Island or Isle of Man. That too is part of the Highlands. Lowland, where there are only three distilleries creating sinlge malts, are usually triple distilled and have a lighter flavor than other Scotches. Speyside, which was once considered part of the Highlands, has nearly half the total distilleries in Scotland. With such a high number, it is very hard to categorize on defining characteristic. It is a safe bet that most of the Scotches you have heard of come from this region. Islay Scotches are the advanced class of Scotch; they have a heavy smoky, peated flavor to them, and tend to put off new Scotch drinkers. The smallest is Campbeltown, with only three active distilleries. It used to be the largest producer of whisky in the world, but collapsed through overproduction, then finished off by Prohibition and the Great Depression.

Copper pot stills where scotch is made

Scotch has rules, like most all other alcohols today. The latest incarnation of these rules, the Scotch Whisky Regulations 2009, lay out what it takes to be called a Scotch. First, it must be produced in Scotland, of barley and other whole cereal grains. Second, when it is turned into mash, only yeast may be used to convert the sugar into alcohol. Third, it has to be matured in Scotland, in oak casks, for a period of no less than three years (though most Scotches are matured for five or more). And finally, nothing other than water or plan caramel color can be added to the final product. As of November of this year, the rules will also state that single malts will have to be bottled and labeled in Scotland. You will also see many Scotches with a year on them. Blends can still be bottled anywhere in the world.

If you are looking for a good place to try out some Scotch in Dayton, The Pub at the Greene has a good selection of Scotches, as well as flights to try them in. Side Bar also has a lovely selection of Scotch for you to try out, but no flights. For those of you just starting your Scotch journey, let the bartender know what your tastes are, and they can recommend the right one for you. You will want to begin with some of the sweeter, maltier Scotches, moving through the various complexities of the spirit until you begin to enjoy the peaty richness of the Islays. Scotch is not used in very many cocktails, but the two you will find most often mentioned most at bars are the Rob Roy (a variation on the Manhattan) and Rusty Nail (Scotch with a hint of sweet Drambuie).

If Scotch whisky is good enough for Humphrey Bogart, George Burns, and Ron Burgundy, it should be something that you try a few times in your life. Tonight is a great time to sit back and relax with a fine dram of Scotch and good friends, and just chat the night away. Preferably on a patio. Cheers!

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

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

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

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

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

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

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

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

 

Tequila. Straight.

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July 24th - National Tequila Day. No limes required.

Most people have one of two reactions when they think about tequila. The first reaction is “You mean that delicious nectar that is grown and distilled in Mexico? Bring me a shot of it on the rocks, my good bartender!” The second reaction is a feeling of nausea, a tentative look towards the restroom, and blurry memories of a night on the town. The last thing you remember is someone shouting “Hey, let’s shoot some tequila!”

Tequila is the first distilled spirit on the North American continent, and we have the Spaniards to thank for that. When the conquistadors invaded Mexico in the 16th century, they had more pressing problems than making nice with the natives and establishing a place to stay: it is a long trip across the Atlantic, and they needed something to drink. The stuff the natives had, called pulque (the name the Spaniards gave it, roughly “spoiled wine”), tasted awful. The Spaniards applied some distilling techniques they used to create brandy and turned the stuff drinkable, developing what we roughly know as mescal.

Mescal is the broader liquor category that tequila falls into. Think sparkling wine and champagne. Tequila, however, has some pretty strict standards that must be adhered to before the liquid inside can be called tequila. First, the agave used to make the tequila must be the Weber’s blue agave, a plant that can get over 6 feet high.  Since it was so big, tough, and covered in spikes, Aztecs would also use it as defenses around their smaller towns. Secondly, that plant must be grown in the Jalisco state in Western Mexico. Third, at least 51% of the liquor in the bottle has to come from the agave; the rest can be from other plants. The best tequilas are 100% blue agave, and most will announce that on the label. All of this is regulated and inspected by the Norma Oficial Mexicana (NOM), which controls whether or not the bottle you buy is full of tequila or mescal. If you do not see NOM on the label, usually with a number near it, you do not have real tequila. These are all standards that are enforced by international law.

And before we move along, let us address the worm. The worm is never, ever, ever in tequila. If you find a worm in your bottle, you have a mescal, and a poor one at that. Some distilleries will add the worm (a larval form of a moth), to the bottle as a gimmick, but generally it is a bad sign if it slips into your bottle unannounced. Fortunately, they do not drink much while they are in there, and if you choose to eat it, you add some protein to your diet.

You want some tequila? Come and get it...

Back to Weber’s blue agave. They are watched closely by jimadores, men who closely watch and trim the plant as it grows. If it flowers too soon, it will not grow large enough or develop enough sugars to ferment. Cutting off the larger parts, more dangerous leaves of the plant leaves you something called a pina, or head, which can weigh up to two hundred and forty pounds. Then they rough it up. They are roasted so the head softens up, then pressed and shredded to get out all of the agave juice, or aguamiel. The leftovers can be so tough they can be used in many other industrial products, including bricks. That juice is placed into either wood or stainless steel vats so it can go through fermentation. It will then be distilled a twice to make it into tequila. Some companies will distill it a third time, but most connoisseurs feel that it removes too much of the flavor that makes tequila unique. Once the tequila has been distilled, the distillery ages it to make a variety of types:

  • Silver (blanco) – if it is aged at all, it is for two months in steel or neutral oak barrels. Typically, it is bottled right after distillation.
  • Gold (oro) – sometimes known as joven (young), it is a blend of blanco and reposado tequilas.
  • Rested (reposado) – aged a minimum of two months, a maximum of one year, in oak barrels.
  • Aged (anejo) – aged a minimum of one year, but less than three years, in small oak barrels.
  • Extra Aged (extra anejo) – aged a minimum of three years in oak barrels.

Most bars carry blanco, oro, and reposado for your drinking pleasure. The more aged the tequila, the more the agave taste becomes mellowed by the contact with the wood. You will only find anejo and up in better Mexican restaurants and tequilarias in general.

When you mention sipping tequila on the rocks, as I prefer to do, most people will make a horrible face and look at you oddly. Because we all know how to drink tequila: you lick your hand between the thumb and forefinger, put some salt on it, lick the salt, shoot the tequila, and slam a lime wedge (or a lemon wedge, depending on where you are from). Most of us, when we began drinking it, were trying to kill the awful taste of cheap tequila. But over the last few decades tequila has really matured. Brands like Patron, Cabo Wabo, 1800, Don Julio, and Jose Cuervo among many others have brought the reputation of tequila up from a hard party drink to a casual sipping drink. Other lesser known (and well rated) brands include el Espolon, Avion, Herradura, and Partida. Finding them in restaurants may be more difficult, but well worth the search. Many tequilas have also been experimenting with flavors, ranging from the fruity to the savory. Tequilas have more recently (starting around 2009) been found with infusions of coconut, pomegranate, jalapenos or coffee.

Sure, this is an option today. There are others!

In honor of National Tequila Day, held every year on July 24th, here are a few non-margarita recipes for you to enjoy.

Chapala

1.5 oz. silver tequila
.5 oz. orange juice
.5 oz. lemon juice
Dash (.25 oz.) of grenadine
Dash (.25 oz.) of orange liqueur

Combine the liquids into a shaker over ice. Shake vigorously, and pour into an old fashioned glass over ice. Use an orange slice to garnish.
The cocktail is named after the largest freshwater lake in Mexico, Lake Chapala. Not coincidentally, it is located in Jalisco.

Brave Bull

1.5 oz. silver tequila
1 oz. coffee liqueur

Pour the tequila and the coffee liqueur into an ice filled glass and stir briefly.

Yes, it is a Black Russian with tequila instead of vodka. The flavors of the coffee liqueur (another product of Mexico) and tequila blend nicely, enhancing both of them.

If you are not a tequila drinker, you may want to give it another whirl. Tequila has come a long way, and with the number of fine tequila drinks and creative bartenders out there, you’ll find a cocktail you adore. You could also check out our Cinco de Mayo article for other tequila options. It is a tough liquor to make. This could be the day to give it a second chance. Salud!

The Old Man and the Daiquiri

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Wait...what is that? I thought this was about daiquiris.

Ernest Hemingway is well known as an author, widely considered as one of the greatest writers in American history. He wrote heavily for over thirty years, everything from sweeping works of fiction to hard hitting journalism. He won a Nobel Prize in Literature in 1954 for his work, and his strong, understated style has influenced writers for decades. His books talked about such manly events as war, fishing, bullfighting, and African safaris. He was not only a heavy writer, he was a heavy drinker. As Prohibition was in its death throes, he went to Cuba to do some writing and escape some of his celebrity (and his wife at the time). It was there, while he was living in a hotel, he discovered the El Floridita bar, and the drink he would become best associated with, the daiquiri.

When you think about manly, strong drinks, the daiquiri is not the one that springs immediately to mind. You picture something with a fruity flavor, topped with whipped cream and fruit, resembling a slushie, not a drink a war journalist like Hemingway would drink. When Jennings Cox, an American miner working in Cuba, “created” the drink around 1905, it was a potent drink. It was rum, a squirt of lime juice, a little bit of sugar, all mixed and served over a new luxury, crushed ice. He was throwing a big party for his friends, and had run out of gin for the punch he was making. What he did have was an abundance of the local Cuban spirit, rum. He simply switched the six cups of gin in the punch with rum, and served it to his guests. They loved it. When they asked what the drink was named, Cox was stumped. They all decided to name it for the village that the mine was closest to, Daiquiri.

Many liquor historians, however, will dispute that this is actually an original drink. The British had been serving that particular mixture of rum, lime, and sugar since the 1740’s, mainly to cut the rum so that the sailors would not get drunk while on the ship. The only difference being that ice was not readily available, so water was added to the mix. Cox either lucked upon the recipe, or had heard about it in his travels and knew it would work. His creation was brought to the United States by Admiral Lucius Johnson, where he introduced it everywhere he went, but most notably the Army-Navy Club in Washington, D.C. It became so popular there in its original form that they designated July 19th of every year as National Daiquiri Day. While Hemingway was the cocktails most famous imbiber (rumored to have drank sixteen double daiquiris in one sitting), the first literary mention of it was in 1920 by F. Scott Fitzgerald in the book This Side of Paradise. The El Floridita in Cuba became THE place to get your daiquiris, and for a while this recipe held sway.

You have to drink a lot to get your own bronze statue.

It was not until 1937, when the Waring Blender came out, that the daiquiri took the form we recognize now. The blender gave bartenders the ability to not just crush the ice, but to do it amazingly quickly. Constante Ribailagua, bartender at the El Floridita, made a special version of it for Hemingway, called the Papa Doble, which doubled the rum, removed the sugar, and added grapefruit juice and maraschino liqueur. He then blended the cocktail with ice, and strained out the ice before serving it. That step was lost in translation as it moved here, and so the drink became thick with the crushed ice. That is the way it has remained, with the original cocktail being lost to old recipe books and nerdy bartenders who love the classic drinks. It has been revived in this golden age of cocktails.

Jennings Cox’s Punch

6 cups of light rum
6 juiced limes
6 tsp sugar
2 small cups of water
Crushed ice

Mix all of the ingredients in a punch bowl. Add the ice just before serving, to keep the punch cold but not too diluted.

The Original Daiquiri

2 oz. white rum
1 oz. fresh lime juice
.5 oz. simple syrup

Combine all of the ingredients into a mixing glass over ice. Shake well, and strain into a chilled cocktail glass. If you want to make a frozen version, combine the ingredients with 1 cup of crushed ice into a blender. If you want a fruit flavor, add some of the fruit of your choice (a small handful of berries or slices of orange or banana) before you blend it, and remove the lime juice. Blend until smooth, and serve in a cocktail glass. Either version is garnished with a lime slice.

Papa Doble (Hemingway’s version)

4 oz. white rum
The juice of two limes
.5 oz of sweet grapefruit juice
.5 oz of maraschino liqueur

Hemingway did not like sugar, so Constante Ribailagua made a version just for him that got rid of sugar. Pour all of the ingredients into a mixing glass over ice. Stir, then strain into a cocktail glass.

Hemingway enjoyed the punch that the original cocktail had; we enjoy the punch-like flavors it has now. Either way you choose to enjoy a daiquiri, it is a perfect way to relax and cool off during the middle of the summer, when we celebrate this classic cocktail. Dust off a copy of Farewell to Arms or The Sun Also Rises, find a patio with a nice cool breeze, and celebrate the day. Cheers!

Columbian Comfort Food at 2nd Street Market

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

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

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

Omar D. Bolivar,Jhembert Perdomo and Lisa Perdomo

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

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

Whats up? Doc’s Place in Lebanon

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Fillet Mignon dinner at Doc’s Place

Just south of Dayton, in the town of Lebanon, is a place where pub meets grub.  Doc’s Place isn’t your usual watering hole.  For example, they have a chef, Carlos Silveti who has culinary experience in Spain and Italy.  The result is a fresh menu in a historic building.  Doc’s place is located among the shops of  Downtown Lebanon.  The menu ranges from wings, salads and soup to steak and fish entrees.  Truly a treat, and truly a spot where foodies feel welcome.

Deep Fried Green Beans

Our Food Adventure ran the gauntlet of much of the menu, as  The Big Ragu tried fillet mignon, crab cakes, and fried green beans.   All of the menu items were spot on, even pub favorites such as wings and fried calamari.  The restaurant has personality, located in a building that was erected in 1896.

Crab Cake Dinner

Half of Doc’s Place is a bar, and the other half is a dining room.  The popular place is not very large, so you can expect a small wait at peak times.  We suggest you get there early, bring a group of friends, and share the tastes of this family owned eatery.  Whether you try a hand cut steak, or some specialty items made from scratch, Doc’s Place is another Lebanon treasure.  Stop in and get a prescription for your appetite, because the food here is just what the Doctor ordered.

“Like” FOOD ADVENTURES on FACEBOOK by clicking HERE !!

Have you tried the food at Doc’s Place ??  Tell us your thoughts below !

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Loud Shirts & Hula Hoop Skills = FREE Cupcakes!

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

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

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

 


Carmen’s Deli Announces New Location

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

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

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

Bake A Difference

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Springboro’s Cooks’ Ware will host their second annual Bake-Off this Sat, July 14th to benefit Cookies for Kids’ Cancer.  Founded by parents inspired by their son Liam’s battle with cancer, they were shocked to learn that the main reason over 25% of kids diagnosed with cancer do not survive is because of a lack of effective therapies. And the reason for the lack of therapies was very simple: lack of funding. They pledged to support the development of new and better treatments by giving people a simple way to get involved

 

Cookies for Kids’ Cancer is not about one child or one type of pediatric cancer. It is about changing the facts of pediatric cancer for the better, forever. Important statistics to know:

 

  • Cancer claims the lives of more children annually than any other disease.
  • 46 children per day are diagnosed with cancer totaling nearly 13,000 new cases per year.
  • Cure rates have improved dramatically and advances in childhood cancer research has provided seminal insights into the cancer problem in general. Today, 4 out 5 children diagnosed with cancer can be cured.
  • While long-term goals for the pediatric cancer community will focus on securing more federal funding for childhood cancer research (more than the 1-2% of the National Cancer Institute budget that is current expended), philanthropy plays a critical and essential role in the ongoing battle against childhood cancer. 

Want to help?  Call the store to register and then bake up your favorite sweet treats and donate them to the big sale on Sat, July 14th at the Settler’s Walk store. If you think you make the best cookies or cupcakes enter your sweets into the Bake Off by registering by Thurs, July 12th.

 

Bake Off Guidelines: 
Categories are Cookies and Cupcakes: enter just one or both categories.
Reserve 3 servings of each entry for the judges, you may package and donate the remaining servings from your recipe for the bake sale that benefit Cookies For Kids Cancer.
Drop off your entry no later than 8pm. Fri, July 13th at Cooks’ Wares.  Judging will begin at 1pm on Sat, July 14th

Contest winners names and recipes will be published in Cooks’ Wares newsletter and prizes will be awarded in each category.

If you’re not a baker, you can still support this event by shopping the Bake Sale on Sat, July 14th.

Stacker Subs & Grub Now Open

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

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

Chef & Manager Doug Magoch

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

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

Ellie and Mike Schwartz on opening day

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

The Byron Bomb

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

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

 

 

 

Fifth Street Brewpub Taps its 250th Member in Only 10 Days!

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Fifth Street Brewpub’s membership drive is off to a blazing start. Ohio’s first cooperatively owned brewpub, which will open in the historic inner east district of downtown Dayton, signed its first member via its website  on June 26th and its 250th less than two weeks later. The community-minded, volunteer group that founded the brewpub has created a co-op business model that offers one share per person for $100 each. All owners, including the founders, own an equal share of the brewpub.

“Two hundred member-owners in 10 days with minimal promotion shows that beer lovers like the co-op concept and the idea of owning their own brewpub,” said Maureen Barry, Membership Director, Fifth Street Brewpub. “This is an idea that is sweeping the nation. Based on this pace of 20 new members per day, we have upgraded our goal to 500 members by July 31.”

All member-owners that join by July 31 are considered “Charter Members” and receive perks including 20-ounce pours for the price of a 16-ounce beer. In addition, their membership card will say Charter Member and they will have their names memorialized on the walls of the pub.

The 200th member of Fifth Street Brewpub is Erin Flanagan, an associate professor in the Department of English Language and Literatures at Wright State University. “I grew up in the 1980s watching the television show Cheers. Owning this neighborhood bar is like a dream come true,” said Flanagan, who recruited four other member-owners including her sister and brother-in-law who live in California. Flanagan and her sister, Kelly Hansen, also purchased a gift membership for their father, Ken Flanagan who lives in Winter, Wisconsin.

Gift memberships have been very popular and the Fifth Street Brewpub Board of Directors expects that to continue. Brian Young, Founding Board Member says, “Everyone has a friend or family member that loves beer. Buy a membership for them as a gift and since we are one of only four co-op brewpubs in the country, there’s a very good chance it will be the most unique gift they have ever received.”

The July charter membership drive includes two beer socials and marketing via Facebook, Twitter and the Fifth Street website. Buy personal or gift memberships at www.FifthStreet.coop. You may either download an application to mail with a check, or use PayPal to buy a membership online. You can also purchase a membership in person by attending a beer social July 14 from 3-5 pm or July 21 from 6-8 pm at 1600 East Fifth Street, Dayton.

To compliment the membership drive, Fifth Street Brewpub also has an investor’s initiative, with investment levels as low as $1000. Higher levels of $3000 and $5000 are available and bring other benefits, including naming your own beer at the $5000 plus level.

Fifth Street Co-op was formed in June by a group of community-minded beer lovers to open the Fifth Street Brewpub in the St. Anne’s Hill historic district of Dayton to beautify the neighborhood, provide jobs and create a friendly restaurant and pub. Become a member-owner now or learn more at www.FifthStreet.coop.

Food Adventure to Benjamin’s the Burger Master

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The namesake of Benjamin’s the Burger Master

Who is the master of making burgers and other things in Dayton?  The answer is Benjamin’s the Burger Master on North Main Street in Dayton.  This unique restaurant is in old building that used to be a “Red Barn” in the 1970’s.  The menu not only has burgers, but they have some Southern, soul food offerings.  The Big Ragu loves to stop in for lunch and it is worth fighting the busy crowd for a taste of some good home cooking.

Skillet Cornbread

The burgers are nice and juicy and never frozen.  They are hand pressed, made to order, and the meat melts in your mouth.  However, many people are finding out that Benjamin’s the Burger Master offers incredible southern cooking that is just as good, if not better than their burgers!   Want authentic  soul food?  They have perfectly cooked Southern fried chicken and skillet cornbread.  Other sides like fried okra, white beans and collared greens put the exclamation point on a great lunch or dinner.

Southern Fried Chicken Dinner, 2 sides and cornbread

The homemade menu does not stop there.  Benjamin’s the Burger Master offers a Fried Fish Platter every Friday.   They also sell BBQ Beef Ribs everyday by the rack or by the bone, in either sweet, spicy, or smoky sauce.  How is that for Southern cooking?  The meals are very reasonably priced, which keeps us coming back for more.

Benjamin’s the Burger Master is another Dayton Food Adventure opportunity, that cannot be missed.  Eateries like this is why our blog exists.  We love informing foodies about locally owned places, that they may not know about.   Get to Benjamin’s the Burger Master for some good grub on North Main Street.  Now you know, they have mastered more than the burger!

Please leave a comment below if you have been to Benjamin’s the Burger Master !

Food Adventures has a Facebook page here, so “like” us !!

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Ghostlight + Fressa + Thistle = Urban Dinner Show

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Attention Dining Daytonians! There is a new summer dining option in the neighborhood this summer!  Ghostlight Coffee & Fressa Food Truck, along with Thistle Confections, are bringing you some delicious meals on Saturday nights from 7-10pm beginning July 14th (plus a preview this Friday!)

Ghostlight Coffee normally closes at 7pm, but when there are special events such as music or story slams, the coffeehouse stays open as late as 10pm.  They’ve been filling up their summer schedule with lot’s of great entertainment options, so they’ll be having AfterHours most Fridays and Saturdays. FRESSA Food Truck will be bringing their tasty menu to the corner of Wayne Ave. & Clover St. on Saturday evenings.
The food truck will be doing a ‘trial run’ at Ghostlight this week for FIRST FRIDAY!  You can  be one of the first to try out their new summer menu!  Ghostlight Coffee will have their full menu of iced beverages, including a 24hr. Iced Cold Brew Guatemalan Coffee, Iced Lattes (new Thai Coffee flavor!), Handmade Artisan Sodas (perhaps try Ginger Passionfruit) and a full line of Iced Rishi Teas.  Thistle Confections will be on hand to satisfy that sweet tooth…every day a different tasty option!
Customers will be able to sit inside Ghostlight for the musical performances, but also can dine “Al Fresco” on the new patio, with seating for 14 (planters by local garden expert “Busy Bee Gardening”).
JULY Dates:
First Friday (July 6) – Chicago Singer/Songwriter Rachel McClusky (song featured in Disney Film).  FREE (tips for musicians always welcome)
Sat, July 14 – Beast Friends Forever (featuring former member of Panic! At The Disco). $3 Cover for inside seating.  Patio seating no charge.
Sat, July 21 – The Fair & Square Band.(folk, acoustic rock, Americana). FREE (tips for musicians always welcome)
Sat, July 28 – The Blue Heron Trio (cocktail hour jazz & quiet stylish pop) FREE (tips for musicians always welcome)

The New Summer Menu from FRESSA:


Grilled cheese with roasted red pepper jam $6
Thai pb&p  w/ peanut butter, pickles, cilantro, carrot and suracha vinaigrette  $5
Gazpacho  w/ avocado and cilantro $3
Fressa Burger: 6oz ground chuck, lettuce, tomato, ketchup and sweet mustard $7
Grilled corn on the cob w/ hot chili honey butter and cotija cheese $3
Truck made chips $2- Salt and pepper chips or add BBQ seasoning
Fresh fruit Salad -Watermelon cantaloupe salad with basil sugar $2

Third Shift Beer Now Available in the Dayton Area

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Third Shift Lager available on Draft in Dayton

A new draft beer has come to town and is available at local Dayton eateries.  The beer, called THIRD SHIFT, and is an amber lager that is 5.3 percent alcohol by volume.  Third Shift is the first beer released on a large scale in series of gold medal award winning beers brewed by ” Band of Brewers.”

Why the name Third Shift?  Because the brewers’ love of beer, and passion for brewing doesn’t stop when the day shift is over.  Third Shift describes their beer as  “an amber lager that is complex, yet well-balanced with a sweet maltiness that dominates slightly over a clean, hop bitterness.”  Sounds good, right?

The Rig Ragu loves the term foodie and craft beer. He has a passion for tasty brews that spills past our normal work shifts, so we had to try this lager.  We first tasted Third Shift on tap at Brixx Ice Company in Dayton, and we loved it. Third Shift, noticed our mention of their beer in the Brixx story and kindly sent us some bottles of the product.

Hungry Jax’s Take on Third Shift : It definitely has a bold taste and I am a fan of amber lagers.  It will be interesting to see if this beer makes a mark in the “craft beer” industry.

The Big Ragu’s Take on Third Shift :  It is a light, refreshing, smooth and easy drinking lager that packs some flavor.  I prefer lighter beers, and this beer is a perfect start to a Food Adventure meal during these summer months.  It also has a beautiful color.

The Big Ragu Workin’ the Third Shift

Food Adventure fans can now find a limited-release introduction of this well balanced lager at local bars, pubs and restaurants.   We think you will like it’s toasted character with subtle hops taste.  According to their website, Third Shift has been also been introduced on draft in limited quantities in other cities such as  San Francisco, Reno, Sacramento, San Antonio, Austin, Houston and Dallas.

Make sure you try this tasty new draft offering at your local restaurant or watering hole.  It gives new meaning to the phrase “workin the third shift.”

Visit www.thirdshiftbrewing.com for more information on this two-time gold medal winning beer and where it can be purchased.

Have you tried THIRD SHIFT AMBER LAGER ?  Please post your thoughts below about this new beer on the scene.

Also, please visit Food Adventures on Facebook and “like” our page by clicking HERE !!

 

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Mad Hatter Bar Crawl Takes on Oregon District

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

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

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

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

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

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

 

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

 

 

 

 

Wicked Watermelons for Summer Fun

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

Tips For Spiking Your Watermelon:

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

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

Watermelon Sangria  from Food & Wine 

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

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

Vodka and Watermelon Cooler from epicurious.com

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

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

Summer Hoedown from CHOW

Summer Hoedown

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

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

 

Watermelon-Tequila Cocktails
From Bobby Flay


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

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

 

Watermelon Margarita

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