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Pony Parties & Cinco de Mayo Celebrations

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Cinco de Mayo falls on Saturday this year, the same day as the Kentucky Derby, a happy coincidence that has many restaurants and bars planning cross-cultural celebrations.  That sounds like something worth raising a glass for, doesn’t it?

 

I’m not really sure it lives up to it it’s billing as “the greatest two minutes in sports,” but I do know that the traditions and parties that it inspires make The Kentucky Derby one of the most anticipated days of the spring.

The Derby is frequently referred to as “The Run for the Roses,” because a lush blanket of 554 red roses is awarded to the Kentucky Derby winner each year. The tradition is as a result of New York socialite E. Berry Wall presenting roses to ladies at a post-Derby party in 1883 that was attended by Churchill Downs founder and president, Col. M. Lewis Clark. This gesture is believed to have eventually led Clark to the idea of making the rose the race’s official flower. However, it was not until 1896 that any recorded account referred to roses being draped on the Derby winner.

The Drink:  No Derby party would be complete without Mint Juleps- an iced drink consisting of bourbon, mint and a sugar syrup.  Check out DMM Mixologist Brian Petro’s article  for more info.

The Song:  If you’ve had enough juleps, at some point you may feel the inspiration to burst into the song. Since 1936, My Old Kentucky Home has been performed by the University of Louisville Marching Band as the horses make their way to the starting gate.  I’ve never been to a party where folks knew all the words to the song, so as a favor to all- here they are:

My Old Kentucky Home

By Stephen Foster

The sun shines bright in the old Kentucky home,
Tis summer, the people are gay;
The corn-top’s ripe and the meadow’s in the bloom
While the birds make music all the day.

The young folks roll on the little cabin floor
All merry, all happy and bright;
By’n by hard times comes a knocking at the door
Then my old Kentucky home, Good-night!

Weep no more my lady. Oh! Weep no more today!
We will sing one song for my old Kentucky home
For the old Kentucky home, far away.
The Hat:  On the Kentucky Derby website they state: “Part Southern tradition, part spectacle, the Kentucky Derby hat parade is much of what makes “The Greatest Two Minutes in Sports” one of the greatest people-watching events in the world! From the fantastic to the sublime, there are no rules or limits when it comes to choosing your Derby hat. Whether to make a statement or just keep the sun at bay, Kentucky Derby hats are part of the tradition and the pageantry that make a trip to the Derby an unforgettable experience.

 

Ways to Celebrate Derby Day in Dayton:

Start your day with a Derby Dash at Riverscape to benefit Life Essentials at Riverscape.

This annual event starts at 9am, with registration at 8am.  From fun runs for the kids to a 5K walk run for the adults, costumes and teams are encouraged to join this festive fundraiser.  Prizes are awarded for participants in various age categories, farthest distance traveled, and best hat!

3rd annual Derby Day Brunch at Brio 11am – 1pm
This fundraiser for the Women’s Wellness Fund include a “Hat Strut”,  a silent auction & roaming models from merchants at The Greene.

 

What is Cinco de Mayo?
While often mistaken for Mexican Independence Day, Cinco de Mayo  commemorates the Mexican Army’s astonishing triumph over the French that took place on May 5, 1862. The Mexican Army was greatly outnumbered by the French, who had also not lost a battle in over fifty years!

There are various Cinco de Mayo traditions that are celebrated around the world. In Mexico, most of the Cinco de Mayo celebrations that take place occur in the town of Puebla (where the battle took place). There are large parades that feature people dressed up as Mexican and French soldiers.

In the United States and some parts of Canada, people often host Cinco de Mayo parties with their friends and family.

The Colors:  Red, white and green, representing the Mexican flag often appear in costumes and party decorations. People decorate for Cinco de Mayo with balloons, streamers, and flowers.

The Music:  Mariachi bands or other Mexican folk music is also played at these celebrations and there is often traditional Mexican dancing.

The Food:  A feast of traditional Mexican dishes such as tacos, enchiladas, and salsa and tortilla chips.

Other parts of the world also have their own Cinco de Mayo traditions, though they are not as notable as the traditions in Mexico and the United States. In Vancouver, Canada there is an annual skydiving event and in the Cayman Islands there is an air guitar competition that takes each year on May 5.

Where to celebrate in Dayton:

 

 

TJ Chumps Cinco de Mayo Party
Featuring $3 Corona’s & Dos Equis and shot specials all day at all 3 locations

El Meson Cinco de Mayo Lunch Buffet
Enjoy a true latin feast featuring empandas, fajitas, frijoles fritos and a kids tac bar, too. Noon to 4pm

Cincdo de Mayo Spanish Wine Tasting at Jungle Jim’s
Celebrate the great Mexican victory by tasting some of Spain’s Best 2009 and 2010 vintage wines

Cinco de Moustache at Quaker Steak & Lube
Celebration featuring facial-hair themed carnival games and a best moustache contest (both real and fake).

Dayton Arab American Forum Cinco de Mayo Celebration at Yankee Trace
Spring hafli featuring a catered Middle Eastern dinner and entertainment by Zein and his Detroit based band.

Salsa Saturday at Therapy Cafe
Dance Contest, Hot Chili Pepper Eating Contest, free Mexican Buffet 

Todd the Fox celebrates Cinco de Mayo at Taste of Wine
Wine tasting and live music in downtown Miamisburg

Cinco De Mayo With Funky G at Trolley Stop

 

Mint Tradition

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The pageantry. The tradition. The hats. This weekend represents the first major event in horse racing, The Kentucky Derby. Not only is it a huge event in the horse racing season, it is the first jewel in the Triple Crown. People come from far and wide to Louisville, KY to see the “most exciting two minutes in sports”. And while they are there, they consume 120,000 of what is considered the drink of the Kentucky Derby, and the south in general, the mint julep.

While the mint julep has been associated with the Derby since 1938, the history of the drink goes back further than that. The word “julep” comes from the Persian word “golab”, which is a sweetened rose water, sometimes used as a health tonic. There are some mentions of it in books at the beginning of the 19th century, and Oxford University  has been celebrating a Mint Julep Day, around the first of June, since 1845. The ingredients of the cocktail have also morphed over the years, starting as a brandy based drink, and then switching to rye whiskey before finally arriving at the spirit of Kentucky, bourbon. It is the bourbon version of it that we will all be sipping on this weekend.

In the hot and muggy south, there is no question how this drink became so popular. It is served well chilled, not only with crushed ice instead of ice cubes, but in a chilled metal glass. The glass is also designed to be held around the base, so body heat does not leach any of the chill from the beverage. The mint, which is present but not overwhelming, adds to the frosty feel on your palate. And of course, the star of the show is the bourbon, sweet and delicious. If you want to truly make the official cocktail of the Kentucky Derby, you will be using Early Times (which is actually a Kentucky whisky) or Woodford Reserve. If you want to go all out, serve it in a gold cup with a silver straw, and charge $1000 for it. Yes, that happens.

Below is A recipe for the mint julep. You can search the web far and wide, and you will find variations of it all over. This variation was the most common, and the simplest to prepare.

The Mint Julep

2 sprigs of mint, preferably spearmint
.75 oz. simple syrup (recipe included)
2.5 oz. bourbon (Early Times whisky or Woodford Reserve for the official version)

Muddle one sprigful of mint leaves at the bottom of a mixing glass in the simple syrup, crushing the leaves but not tearing them. You are just looking to release the oil in the leaves. Add your bourbon, swirl it a few times, then strain the contents into a frosted glass filled with crushed ice. The thinner the glass, the better it will frost over. Stir the contents, and then add more crushed ice to top it off. Hold the glass at the bottom, to make sure the glass and contents stay properly cold.

Simple Syrup

1 cup of water
1 cup of sugar

Combine the water and sugar a pan, and mix over medium heat until all the sugar is dissolved. You can make smaller quantities in a similar 1:1 ratio. See, simple.

(Original publish date: 5/7/2011)

Food Adventures at Dayton’s Best Chinese Buffets

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Big Ragu at Asian Buffet with a Rice Krispie Tower and Crab Leg on top

Gluttony.  Local Dayton Chinese buffets are the perfect place to feed this deadly sin.  Sure, The Big Ragu and Crew have reformed themselves and would rather visit North China Restaurant or China Cottage.  However, once in a great while, we feel the need to hit the troughs at a local Chinese Buffet.   Where else can you get all-you-can eat General Tso’s Chicken and stir fry green beans next to some pizza?  There are so many Chinese Buffets to choose from, and your Food Adventurers have hit almost all of them.  So let us share with you some of our favorite things about those local places with tin pans, large spoons, and some unidentifiable dishes.

Don’t spread bullcrap at trying to “keep it as healthy as possible” because you are trying to impress a nagging mom of two.  Instead, hit the crab rangoons, and dessert. We have also upset more than one buffet runner and cook by scooping up the last of the coconut shrimp.  This deep fried shrimp dish can be found at many of the buffets, and if you see it, you better make sure you get out of our way.

The Big Ragu goes for the fried shrimp and fish dishes, big surprise, huh?  But the Big Ragu is also known to put raw oysters, mussels, peel and eat shrimp, and crab legs into legendary piles on his plates.  He also shares the love of sushi, and has made many of those chefs earn their money.

Where are some of our favorite spots and their strengths?

Check out this Official Food Adventure Hit List for feasts as massive as the Great Wall of China:

Always Piles of Crab Legs at Asian Buffet

Asian Buffet on Miller Lane in North Dayton:

A huge complex that used to house a Ryan’s Buffet,  is one of our favorites.  First, they are the only buffet that we have been to that does not skimp their crab legs.  For us this is a sign of love.  They pile huge mounds of crab legs on the buffet and keep them coming during the feeding frenzy, when other buffets leave an empty pan of cloudy water.  Asian Buffet also has a pretty decent sushi bar.  We found many choices and they were decorative and true to form.  Someone here is a legit sushi chef.  We also love the hibachi grill offered here.  Pile up your favorite raw meats and vegetables, and watch the kitchen staff stir fry it in your favorite sauce.  Overall this is probably our favorite Chinese buffet in the Dayton area, and we always leave miserably full, yet satisfied.

 

Golden Dragon on 725 in Centerville:

One of our more popular places to overeat, this place is a little pricier than the others, but their overall selection is one of the best.  For some reason, we have seen the most interesting characters at this buffet, maybe it is because of the interesting food.  The Big Ragu loves the whole tilapia dish served in a ginger sauce with scales on and bones in.  Tastes great if you can stomach the appearance.  We load up on Coconut Shrimp here.  Sweet milky goodness, and it tastes pretty fresh.  The huge salad bar is one of the freshest, and also features large peel and eat shrimp.  Another bright spot is that they have raw oysters on the weekends.  We like to visit some of our favorite staff members here including “Cherry” and “Chin.”  Other highlights include a small sushi bar that tends to have raw fish choices,  and a full hibachi grill.  they also have the best stir fried green beans in Dayton.  But beware, sometimes they will substitute the avocado and celery in the sushi with green beans or peppers, which is just wrong.

 

 

Hibachi Grill and Buffet on Stroop Road in Kettering:

Mussels in Cilantro Sauce at Hibachi Grill & Buffet

Another former Ryan’s buffet restaurant this buffet has a few new items that deviate from the norm.  We noticed they have a big more “American” food than the other Chinese Buffets.  We assume it is to appeal to kids.  The main attraction here is the Hibachi Grill with bigger quality meat varieties than other places.   They stir fry your choices right in front of you, and offer homemade sauces to cover your raw choices.  Two other things we really liked here were the hand breaded sole fillets, and the mussels marinated in a cilantro sauce.  In fact, the Big Ragu would say the mussels here are one of the best items he has had on a Chinese Buffet.    This place gets busy and has one of the lower prices of the other buffets, because they do not offer crab legs.

 

Eastern Buffet on State Route 741 in  Moraine:

Crab legs here and butter galore.  They have decent desserts and have recently added a sushi and hibachi area.  The choices are pretty much what you can expect from the other buffets.  Nothing outstanding but a solid original that the other buffets may have copied.

 

China Garden Buffet on Woodman Drive in Kettering and on State Route 73 in Springboro:

The Woodman restaurant was the scene of the famous “Ung Ghaa” episode.   One of the waitresses said “ung ghaa” after watching The Big Ragu get a heaping plate of crab legs.  Needless to say, he was not their favorite table on that night.   The crab shells flew on this Food Adventure.  They have nice decor with some of the paintings looking like HD televisions.  The food is pretty good here and the soft serve ice cream is one of the better things when compared to the other restaurants.  But be careful, if you take the last crab leg in the dish, you may get a raised eyebrow from the staff.  We are pretty sure we earned legendary status on Woodman Drive after our food quantities consumed here.  The Springboro location has some of the lowest prices we have seen for buffets, and is a steal of a deal for food offered.  They have hand breaded fish at the Springboro location, which looks to be tilapia.

 

QQ Hibachi Buffet on Wilmington Pike in Bellbrook:

One of the weaker ones on our list, this restaurant is typical of what you would expect.  If you are in a pinch it will do.  The strong point here is it is a very clean and new environment and their hours seem to be later than other buffets.

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We want to hear your feedback on these buffets!  Have you been to these places?  Is there a good one on the list that we skipped? Please comment below !!

Check out HUNGRY JAX, CHEF HOUSE AND THE BIG RAGU on FACEBOOK and “like” us by clicking HERE !!!

 

10?’s with Chef Matt Hayden of Scratch Event

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Chef Matthew Hayden

Chef Matthew Hayden credits his mom as being his first mentor in the kitchen.  Being a “sick kid” Matt missed many days of school and spent a great deal of time with his mother. She taught him to cook and how to channel his creativity into other useful skills. Matthew’s father Phillip travelled the world extensively and introduced Matthew to the cultures, customs, and cuisines of many different countries. His father instilled in him a strong work ethic, a sense of pride in his community, and an entrepreneurial spirit.

He graduated from Ohio University with a psychology degree, worked as a “smoke tester,” climbing smoke stacks and performing technical services for the EPA and local Engineering firms. He then spent time as a studio musician, and still writes and performs original music, in his spare time.  In the late 90’s Matt and his family purchased and operated the Centerville Pourhaus Tavern. Hayden’s next venture took him to Miamisburg, buying the old TW’s and reinvented it as The Chimney’s Inn.  Matt spent  eight years building his catering business while running the restaurant.  Last year he sold that building  to the Anticoli family, who now run Giuliano’s Tavern there.  This allowed Matt to open his next venture, which he calls his dream business: Scratch Event Catering.

 In the short time since he founded Scratch, Matt has earned a reputation in Dayton as a creative, forward-thinking chef and business-owner. He proudly offers his talents to his native city and devotes a great amount of time to his community. He serves in numerous non-profit capacities in Montgomery County: he is a trustee on the board of Dayton Opera, a member of Centerville Noon Day Optimists and Generation Dayton, and acts as a foodservice consultant for Aids Resource Center Ohio and numerous other non-profit organizations.  Matt is optimistic for Dayton’s future and will continue to offer his talents and creativity to the city that gave him the opportunity to succeed.

 

What is your favorite ingredient to cook with?
At this moment, a common Indian spice blend called garam masala. For a chef that is compelled to explore new flavors continuously, a spice mix such as garam masala represents a stepping stone to endless possibilities. Because it contains numerous spices that are considered both savory and sweet to a western tastes, it can be substituted for cinnamon, traditional curry, clove or even cumin to tremendous effect. Imagine a apple with hints of cardamom and cumin or chicken salad with hints cinnamon and star anise….

What ingredient do you dread?
Im not sure I can say that I dread any ingredient. But if I did, I imagine it would be the ingredient that could only be prepared one way.

Seafood Gumbo with Crab Claws, Mussels, Shrimp, Chicken & Andouille Sausage!

What’s your favorite dish to make? Probably Seafood Soups and Stews – They are festive in nature and are indigenous to nearly every culture. E.g. New Orleans Gumbo, Ciopinno, Brazilian Moqueca, She Crab Soup, Clam Chowder, Bermuda Fish Chowder…. They all make my mouth water, and are an occasion in and of themselves.

What’s your favorite pig out food?
Chicago Hot Dogs and Pizza to name a few

What restaurant, other than your own do you like to dine at in the Miami Valley?
Real Mexican at Taqueria Mixteca, Un Poco de Todos at Las Piramides, Numerous Slices from Flying Pizza, Massaman Curry and Rangoon Sticks at Bahn Mai Thai, Brie Flatbread Pizza and Gnocchi at Savona’s , Whole Wheat Calzone at Ha Ha Pizza, Anything with Submarine House Pepper Relish on it, Tapas until I am blue in the face at El Meson and Anything that has been touched by Elizabeth Wiley, Jenn Disanto, Anne Kearney or my Mother in Law.

What’s your best advice for home chefs?
No one has a monopoly on good food, so get crackin !

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

dressed up deviled eggs


Led Zeppelin – background music whilst I cook.

Who do you look up to in the industry and why?
Anthony Bourdain for telling it like it is; Heston Blumenthal and Ferran Adria for thinking way-ass outside the box; Alton Brown for unearthing so much information and Rachel Ray for irritating me.

What do you do in the Miami Valley on a day off?
Be with my wife!

 

You’ll be able to sample Scratch Catering at the upcoming Fleurs et Vin Festival on Sun, May 20th  at Carillon Park!

Food Adventures Get Their Gameday On !!

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Homemade Reuben Rolls

Good sports, and good food go hand in hand, so if you need a spot to cheer or jeer your favorite team, have we got a place for you.  On the corner of 73 and 48 near the Springboro/Waynesville border lies Gameday Grille and Patio.  Local owners Todd Barrett and Tom Rentz studied other local menus and have tried to bring the “best of the best” to their sports bar.

Food Adventures would recommend one of their signature items, the Homemade Reuben Rolls.  These fresh bites resemble egg rolls but are filled with corned beef and cheese that would please any sports fan.  Trust us, they will melt in your mouth. 

The Big Ragu’s favorite menu item at Gameday is their wings.  He says try the “sweet heat sauce” and you can’t go wrong.  Lip smackin’ and finger lickin’ good, these non-breaded wings are the real deal.

Gameday Wings with “Sweet Heat” sauce

With summer fast approaching, the huge outdoor patio is a great spot to grab a day or evening beverage.  Other favorites of ours include the pizza, reuben sandwich, and their hamburgers.  Their prices are reasonable too with burger platters costing around $7.25.   Catch their happy hour and drink specials, as this bar does not disappoint.  Signed memorabilia by various athletes, hang on the walls, making the atmosphere fun and inviting.   HD TV’s around the restaurant make it easy to view sports from any seat in the house.  With the NFL Draft coming up, Gameday could be the perfect spot to see your favorite team “on the clock.”   Make sure your check out this cool Food Adventure spot with good sports grub !!

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Have you been to GAMEDAY GRILLE AND PATIO?  Tell us what you think and comment below !!!!

Food Adventures Crew Thai One on at Tik’s Thai Grille

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Our best Food Adventures often come when we least expect it, and some of these impromptu meals, end up being the most fun.  A perfect example of this was our visit to Tik’s Thai Grille which is located in a strip shopping mall on the Bellbrook-Centerville border.  The owner, Tik has been a successful restaurateur  for years.  Big Ragu stumbled upon this place on his way home and decided this was a spot that he and the Food Adventures Crew would have to try.  All he had to do was mention the words “Thai Food” and “Close to home” and our foodies were on their way.

Once inside the restaurant, we were instanty struck by the stunning interior.  The restaurant was spotless and beautiful artwork adorned the walls.  This would make a perfect date place.  We were greeted by Tik who showed us to our nice, “Romantic” table.  It was a late weeknight, so we had the rare opportunity to talk to Tik and the staff.

Before you can understand Tik’s Thai Grille on 725, you have to know what makes it tick.. whoops, we mean Tik.  Who is Tik?  She is a very animated person who is originally from Thailand.  Since her arrival in America, Tik has become a self taught chef who used to own a few restaurants including Yummy Burger and what is now House of Thai in Beavercreek.  An unlikely career for someone who as a child in Thailand, could not stand the chore of cooking.  Well, look at her now.  She currently owns and helps operate two Thai restaurants, Tik’s Thai Grille in Bellbrook and Tik’s Thai Express across the street from Wright State University.

The Spicy Tom Yum Soup was.. well, YUM !

Very proud of her menu, Tik was eager to share many dishes with us.  The kitchen offers traditional Thai food and lots of options for carnivores and vegetarians alike.    We decided to grab an appetizer and went with the Mango Fresh Rolls.  Tik brought out our appetizer, but also decided to accompany the mango fresh rolls with Tom Yum Soup, Fried Butterfly Shrimp, and Crispy Thai Spring Rolls.   We instantly noticed how beautifully the food was presented.  The Big Ragu immediately went for the fried Butterfly Shrimp and munched on the Mango Fresh Rolls.  This food was not only gorgeous, but delicious as well.  The Mango Fresh Rolls were incredible!  They are loaded with Avocado, Mango, Vermicelli Noodles, Carrots, Mint and rolled into Rice Paper.  The Big Ragu who is the “King of Fried Foods,” thinks that the Fried Butterfly Shrimp was one of the best appetizers that he has ever tasted.   This could be because of the spectacular Sweet Chili Dipping Sauce which accompanied the shrimp.  We enjoyed the Thai Cripsy Spring Rolls as well and our sinuses were pretty much drained because of the Tom Yum Soup.  We are still sweating from this flavorful soup!

Your Food Adventurers will admit that we were starting to feel a little full from the arsenal of appetizers, but out comes Tik with our entrees.  We decided to go with is usual staple of Chicken Pad Thai and also decided to try the Bourbon Chicken Noodles.  The Pad Thai was excellent…..full of big chunks of chicken, soft egg noodles, eggs, carrots, cabbage, and that wonderful Thai Peanut Sauce.  This dish did not disappoint!  The Big Ragu was equally impressed with his selection of Bourbon Chicken Noodles which contained Egg Noodles, Chicken, a mix of vegetables, egg, and the housemade Bourbon Sauce.  Our pants really started to feel quite a bit tighter due to all the food.  We moved slowly so we would not split any seams.

The Flavorful Bourbon Chicken Noodles

Thai people are known for their excellent hospitality and Tik is a perfect example of this.  When we were about finished with our entrees, she came into the dining room carrying a Tin Foil Statue that resembled a stork or bird of some sort.  We didn’t know what to expect.  If this was a film, this would the be the grand finale. Tik suddenly pulled out a giant butcher knife and carved into the tin foil.  She made this into an event and inside housed a wonderful Seafood, vegetable, and Jasmine Rice combination.  We would find out that this was called the Seafood Bouquet.  It was loaded with shrimp, scallops, mussels, pieces of fish, and squid.  We were so full that we wanted to take a nap, but we couldn’t let our graciuos host down.  We dug into the Seafood Bouquet and finished it off.  Surely we were finally done with the parade of tasty food, right?…Wrong..

At this point, the spirited Tik decided that we needed dessert.  We asked her “Do either one of us look like we need dessert?”  She brought out a sliced Mango on a bed of Sweet Sticky Rice and she wrote the words “Thank You, Tik” in Chocolate Sauce.  We decided to climb over the “Food Wall” we had hit and finish this dessert off.  It was absolutely amazing!  It was a wonderful way to top an excellent meal.

Tik sat down with us and explained to us how it took her a year to create this beautiful restaurant.  She wanted to get it just right and she succeeded!  Tik was especially proud of the beautiful artwork that hangs on the restaraunt walls that was created by her son.  Before we exited the restaurant, Tik brought out a framed article from the Dayton Business Journal showcasing her newest establishment.  This Food Adventure summed up why we love dining and supporting local restaurants……the owners take pride in what they do. 

Amazing Mango Dessert Served on Top of Sweet Sticky Rice

 

 

The restaurant also has a bar inside where you can use the line, “your pad(thai) or mine?”(groan).  Tik’s also has a drive-up carryout window!  Does it get much better than that?  The wonderful thing about this restaurant is that it can be a nice, casual place or a romantic, “Date Night” place.  The prices are reasonable, the decor is beautiful, the food is artfully created, and the owner is a pretty special person as well.  We highly recommend that you use your noodle and give Tik’s Thai Grille a chance.  Tell them the Food Adventure Crew sent you!

Have you been to Tik’s Restaurants?  Feel free to leave a comment below!

Tik’s Thai Grille

4459 W Franklin St
Bellbrook, Ohio 45305
(937) 310-1049
Mon- Thurs: 11am – 3pm, 4:30-9:30pm
Fri: 11am – 3pm, 4:30-10pm
Sat: noon – 10pm
Sun: noon – 9pm

Get Your Tickets for the 3rd Annual Derby Day Brunch

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Grab your hats and get ready for the 3rd  annual Crown Jewels™ of Dayton Derby Day Brunch at Brio at The Greene on Sat, May 5th from 10am to 1pm.   This fundraising brunch will raise money to  further the work of the Kettering Medical Center Foundation’s Women’s Wellness Fund. The fund provides free screening and diagnostic mammograms, breast ultrasounds and prostheses to uninsured women (and men) in our community.

The event will include brunch donated by Brio Tuscan Grille and in true Derby-style, mint juleps.

Monica McGee & Maha Kashani at the 2011 Derby Day Brunch

Other activities will include a “Hat Strut” by all guests, a silent auction and roaming models from merchants at The Greene. Guests will also get their picture taken by the official “Derby Day” photographer and everyone will receive a Run for the Pink Roses commemorative glass.

Tickets for the “Derby Day Brunch” are $40. For more information or to purchase tickets, call (937) 572-8001 or [email protected]

Food Deals Take The Bite Out Of Taxes

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It’s become a spring tradition and it seems even more chains than ever are jumping on the tax day discounting bandwagon.  So after you’ve rushed around getting all your paperwork together and made yourself crazy trying to read the government instructions and get it right, you might as well take advantage of these tax relief freebies.   There’s something quite relieving about eating discounted food while you wait for your refund, and if you had to pay, it ‘s even more satisfying to get something for your pain.  If you know of others I’ve missed, please feel free to add them in the comment section below.

 

Arby’s – Free Curly Fries on Tax Day on 4/17 Only
Auntie Anne’s – Buy Any 1 Pretzel Get 1 Signature Pretzel Free (exp. 4/25)
Champps Americana – 2 Burgers or Sandwiches for $15 or Any 2 Entrees for $25 on 4/17 Only
Chili’s – Free Appetizer or Dessert with coupon
Cinnnabon – 2 Free Cinnabites on Tax Day 4/17 Between 6 – 8pm
Gold Star Chili – $10.40 for 2 Regular Three-Ways & 2 Drinks Starting 4/15 – 4/16
Hooters – Enjoy 20 Boneless Wings for only $9.99! 4/17
McCormick & Schmick’s – Extended Happy Hour on 4/17 (3:30 – 11:00pm)
Mimi’s Cafe – Free Lunch or Dinner entree with/purchase of 2nd and 2 drinks thru 4/20 with coupon
McDonald’s – Buy a 1/4 pounder or Big Mac, get a 2nd one for 17 cents
P.F. Chang’s – 15% Off Entire Purchase on 4/17 Only
Schlotzsky’s – Free Chips & 20 oz. Fountain Drink
Sonic – All Day Happy Hour on 4/17
Quizno’s – Like them on  Facebook – get a coupon for a BOGO  sub with purchase  of fountain drink
White Castle – 15% off your entire order (exp. 4/17)

 

 

Founding Oenophile

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T. Jefferson: Patriot, statesman, wine lover

Today, April 13th, is Thomas Jefferson’s birthday. Jefferson was the third president of the United States, best known for doubling the size of the country by taking some land off the hands of Napoleon III in the Louisiana Purchase. He also sent Lewis and Clark to explore it. He is also known for writing one of the defining documents in American history, the Declaration of Independence. He did a little of everything for the United States, as a minister and diplomat to France, innovator, architect, and creator of the first lottery. He was the first Secretary of State and the second Vice President. He was even the first wine connoisseur in the United States.

There were plenty of options for drinking in the colonies. Rum and whiskey were the popular hard liquors of the time, and beer and cider was plentiful as well. Punches were incredibly popular, especially in the warmer months. Madeira and port were also available in taverns and bars, but what was sought after by affluent and discerning colonists was European wine. Jefferson came to develop a taste for it while he was a law apprentice for George Wythe. He started his own wine cellar at home, and grew it over the years of his political and revolutionary career. When he took over Benjamin Franklin’s job as Minister to France after the Revolutionary War, his education in wine truly started. He took several tours of the wine regions of France and Germany, taking extensive notes in the regions he travelled and learning all of the subtleties in the production of wines from each region. His peers looked to him as a wine connoisseur, and he advised George Washington, John Adams, James Madison, and James Monroe as to what wines to buy for formal events and what ones to put in the presidential cellar. Jefferson himself spent quite lavishly while he was president on wines for formal dinners, but also felt he got the best deals on wine since he knew the people who owned the vineyards from all of his travels through Europe.

“No nation is drunken where wine is cheap; and none sober, where the dearness of wine substitutes ardent spirits as the common beverage.” Jefferson was quite a consumer and believer in wine. He kept a large stock of it in his home, and his house hold consumed an average of 400 bottles of it a year. This is when a time that people were highly distrustful of water, leading Franklin to quip “In wine there is wisdom, in beer there is Freedom, in water there is bacteria.” While he was flush with money, he would buy wines without regard to price, once telling his contact on a particular wine “let the price be what it may, always however considering quality more than price.” As his fortunes waned, so did his dedication to importing expensive wines. It also grew his commitment to making wines at home.

The cellar where he kept his private stock

“We could, in the United States, make as great a variety of wines as are made in Europe, not exactly of the same kinds, but doubtless as good.” Jefferson loved to import and wines, but his true dream was to open a vineyard in the United States to create wines that would rival the wines of Europe. He was very serious about it as well, joining forces with Phillip Mazzei, an Italian physician turned merchant, while he was touring America. He spoke with Jefferson about developing the Virginia countryside into a wine making region, purchasing the land around Monticello for Jefferson and his workers to cultivate the grapes that were grown on it. He we able to convince his allies from the war and politics, Washington included, to help him create the Virginia Wine Company. Based on historical records, Jefferson was never able to enjoy a drop of wine made from his vineyards, even with Mazzei’s expertise. Diseases that the grapes did not have to deal with in France, like black rot and phylorexia, killed many of the grapes, as did bad weather and neglect from Jefferson’s long absences. In his diaries he did mention making vinegar, but never anything about wine. It was not until 200 years later and the development of pesticides that wines were able to be made in the United States and Virginia in particular.

Jefferson would be amazed at where the wine culture of the United States is today. California is a major player in the international wine industry, and every state has a winery of some sort. Ohio itself has over a hundred, clustered around every major city. Before Prohibition destroyed most of the alcohol making industries, Cincinnati was the heart of wine country. The semi-sweet Catawba wine produced in the region was in very high demand all over the country from the 1830’s to that fateful period.  Heinke Winery in Cincinnati was called one of the top urban wineries in America by Food Republic, potentially bringing back some focus of the wine community to Ohio wines.

If you want to develop your own palate, check out wine tastings at Dorothy Lane Market and Arrow Wine every weekend, or try wine flights at The Wine Gallery downtown and The Wine Loft at the Greene. If you know of another good place for wines in Dayton (like Rumbleseat or the new Deaf Monty’s), add it in the comments below. Thanks to the vision of the Thomas Jefferson, not only do we have an amazing country, we have a thriving wine culture. Have a glass tonight for the birthday boy! Cheers!

Food Adventures Get Hooked at JJ’s Fish and Chicken

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Fried Tilapia and Perch Meal

You may have seen billboard signs in Dayton for JJ’s Fish and Chicken, calling fried food lovers like the “bat signal.”  As you know Deep Fried Foods have always had a special place in our heart.  Our fascination with such calorie busting meals took us on a little Food Adventure in North Dayton.  The destination was an old converted Taco Bell building which is the North Main Street location of JJ’s Fish and Chicken Drive Thru.  This place was brought back to life by a couple of brothers of Mediterranean decent.  Most of their business is drive thru or carryout, but we wanted the dine in experience to mingle with the staff and customers.  There isn’t much mingling as you are separated by plexiglass and an intricate spinning device where you pay and receive your food.  Let the Food Adventure begin…

JJ’s Fish and Chicken, North Main St, Dayton

We noted right away that they had some pretty good prices and a huge variety of fried seafood offerings.  Sure, they might offer some baked fish, but we were on mission of breaded pleasure.  They had some great specials for under $5, but we decided to go for a couple of the fish dinner offerings and a “pick 2 combo” of fried shrimp and chicken wings.  Your Food Adventure Crew also noticed a display case with dozens of containers of side dishes.  If there is ever a shortage of side dishes in the world, this case would feed North America for a week.  We ordered a personalMac n Cheese.  They nuked it and it was served so piping hot that we scorched our mouths and even after 5 minutes, we could still hardly take a bite of the mac n cheese.

Our eyes turned to a drink case that housed a bunch of Faygo pop, the pride of Detroit.  That’s all they have to drink, no water, no ice tea, just regular Faygo pop, the large 24 ounce bottles.  Your Food Adventurers dove in head first and grabbed 2 of them.  Already in a comical mood, a scalded and galded Big Ragu looked to take a seat.  With some of booths mysteriously missing, we decided to squeeze our petite frames into a front row seat on a couple of stools.  This allowed us to watch the cooks and customers interact like a breaded ballet.

Shrimp and Chicken Wing Combo

A bell rang and the plexiglass swivel device turned like a set of The Price is Right, to reveal a large brown bag.  Our feast had arrived.  We were fascinated with the glass separating the workers from the customers.  This is where all the action takes place.   There was a tender moment when we picked up our food, when the cook placed his palm against the bulletproof glass, and we put our hand directly against his, just like a prison scene….the walls cannot keep the man down!  The touching scene was halted when we smelled the aroma of freshly fried fish in the bags we were holding and realized we needed to eat now.

Inside the bag were 2 HEAPING white containers overstuffed with food.  The weight of each dinner alone required the use of a “spotter” to lift.  We heard angels singing as we opened styrofoam vessels of joy.  We noticed they served each meal with coleslaw, fries and a couple of slices of white bread.  We are talking old school stuff here.  Our meals were good, with the highlight being the fish.  The fried tilapia and fried perch were incredible.  We would also recommend fried walleye and the fried orange roughy.  We enjoyed the fish selections very much.  Meanwhile, The Big Ragu even downed some fried oysters which were fresh and juicy.    The Big Ragu did one of his patented “fat kid tricks”in which he made a po’ boy sandwich by putting perch, coleslaw, fries and hot sauce on the included bread slice.

The Mac N Cheese that scalded our mouth

We thanked the staff and left JJ’s stuffed to the gills.

If you love fried fish, you have to check this place out.  With such a huge variety of different fish and seafood choices, you cannot go wrong.  We had to chuckle at the menu saying zero grams of trans fat.  JJ’s Fish and Chicken is a national chain, with 2 other Dayton locations on N. Gettysburg and Salem Ave.  We noticed they do a brisk business.  Many hungry customers were in and out during our visit getting their “fried food on.”  So, we ask you, do you want a mountainous pile of fried food at a stunningly low price?  Then visit JJ’s Fish and Chicken Drive Thru and get hooked like us.

Insanity! A Beer Review

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[yframe url=’http://www.youtube.com/watch?v=q5xwhn7Njg0′]

This is the Snobby Beer review of Insanity from Weyerbacher Brewing Company in Easton, Pennsylvania. This seasonal beer is a bourbon barrel aged version of their year-round English Barleywine, Blithering Idiot. Clocking in at a whopping 11.1% ABV, this beer is big and bold. You may have seen my text review of this beer, but this is a beer that I feel deserves a video review!

From the Weyerbacher website:

Weyerbacher Insanity“Insanity is made by aging our perfectly balanced Blithering Idiot Barleywine in oak bourbon casks. This incredible combination creates a mélange of flavors from rich malts, raisons, and dates to oak, vanilla, and bourbon. Insanity will be yours this February!!!

Insanity is 11.1% ABV. It is best enjoyed in a brandy snifter and served at 45-55ºF.”

 

 

 

 

 

Here is the text review for this beer:

APPEARANCE

This beer is extremely murky. Reddish-brown with almost no light coming through. The head was about a finger and disappeared completely after a few moments. Admittedly it’s not the prettiest beer, but you can tell from the looks that it is good and hearty. It looks like a typical unfiltered barleywine.

SMELL

Lots of biscuit in the nose. The oak comes through, as do raisin and dark fruits such as plums and overly-ripe apricots. A very slight tinge of alcohol comes through, but not as much as one would expect from a 11.1% beer. As it warms, the alcohol becomes more pronounced yet it’s still fairly well hidden. There is a hint of spice such as cloves or nutmeg, albeit they are very mild.

TASTE

Ah – this is everything I like in a good barleywine. Tons and tons of dark fruits – dark overly-ripe cherries, plum, raisin, and apricot. I am reminded of cognac while I sip due to the wonderful fruit flavors. It’s very sweet, in fact it is almost syrupy which, in this case, is very pleasant.There’s a large amount of bread and biscuit flavors. The alcohol is extremely hidden in this beer, there’s only a slight taste of the alcohol after you swallow. The oak is sort of an afterthought, and I probably wouldn’t have noticed it if the smell didn’t come through. The aftertaste lasts and lasts, almost never quite leaving the mouth.

Weyerbacher InsanityMOUTHFEEL

This one’s a sipper. It’s very thick and syrupy with almost no carbonation. It’s slightly warming, but not as much as you’d think for having such a high ABV. It’s not easy drinking by any means, but rather the type of beer you sit and enjoy over the course of an hour (or longer!).

OVERALL

Excellent, excellent English style Barleywine. It’s got all of the delicious dark fruits and biscuit notes, and the oak adds a really nice bit of complexity that makes you crave more. This almost reminds me of Dogfish Head’s 120 Minute IPA as far as the extreme fruit flavors. I don’t know how old my bottle was (couldn’t find a date anywhere), but I can tell this beer ages b-e-a-utifully. This is an awesome beer and is relatively easy to find (if you get Weyerbacher, that is) so I am definitely going to hold this beer in very high regards. Grab a few of these for the winter months, and enjoy in your favorite reading chair while snuggling up under some covers before bed.

Cheers.

SCORE: ★★★★ 4/5

Questions? Suggestions? Let me know what you think! Grab a beer and leave a comment.

This review is also available at Snobby Beer.

A Monday Night Pizzeria at Meadowlark

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On Monday nights starting April 9th the Kettering eatery of Far Hills Avenue will turn into a Pizzeria joint.  From 5- 9pm you’ll get to enjoy a special menu featuring pizza’s  (sorry no regular menu that night).   Meadowlark owner Wiley says, “we’re going to use our Monday nights as a test kitchen and see how this evolves. We’ll for sure do it through August, menu’s will change and we’ll see how it goes.”

 

Chef Liz Valenti actually just returned from the International School of Pizza, where she

Meadowlark's own Liz Valenti with Chef Elizabeth Faulkner making pizzas

studied the craft of pizza from 9 Time World Pizza Champion and Master Instructor Tony Gemignani.  She excelled in class and was selected  to assist  Germignani at the Las Vegas Pizza Expo and competition, where he again places first.  The dough Meadowlark will be using is a 2 day dough and all pizza’s will be 15″, big enough to share.  Wiley says she just got a bunch of to go boxes for pizza’s, so think about them fort ake out on Monday nights.

Monday Nights Menu:

Appetizers:
Eggplant Fries  with a crispy rice coating, yogurt sauce

Meatball, Greens and Pastina Soup made with ground chicken, savory broth, mirepoix

Salads:
Romaine Heart – Smoked Maine shrimp, green goddess dressing, cherry tomatoes and dill

House Salad- Chopped romaine, spinach, cabbage and your choice of vinaigrette—
Mustard-caper, sesame lime or blue cheese

Pizzas:
Italian Sausage, Caramelized Onion and Mushrooms

Bacon, Ricotta Cheese and Blistered Grape
Spicy Capocolla and Broccolini with Herb Mayo

White Pizza with Smoked Provolone, Fontina and Fresh Thyme

Dry-cured Black Olives, Aleppo Pepper and Chickpeas

Zucchini, Roasted Peppers, Feta Cheese and Lemon

Sides:
Sauteed Spinach  in Olive oil and garlic

Roasted Cauliflower with Almonds, raisins and capers

Desserts:
Italian Cornmeal Scone “Shortcake”
Lemon curd and sliced strawberries

Monday Sundae
Housemade marshmallow sauce with “wet nuts” on your choice of ice cream—

(and yes I asked, wet nuts in just an old fashioned soda fountain term for nuts seasoned in syrup.)

Food Adventures: Small Bites for 4/5/2012

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Food Adventures with the Big Ragu and Crew: Another installation of  “Small Bites.”

Here in “Small Bites,” we feature some of our favorite food items across the Dayton area.  We are not food critics, we love to eat.  Often imitated never duplicated, we set out to let you know about some of the better eats around the area that you may not know about !

Owners Rick “Voltzy” & Jack Sperry Want Your Vote to Decide!

THROWDOWN: VOLTZY’S vs. THE HAMBURGER WAGON, on  Saturday June 9, 2012

Our first small bite is actually a coming attraction.  Two of the most popular burger joints in the Dayton area are going to have an old fashioned “Throwdown!” at the Rock n’ Green Tomato Festival in Miamisburg, Ohio.  The Hamburger Wagon of Miamisburg will go toe to toe with Voltzy’s Rootbeer Stand of Moraine.  Get to this festival and cast your vote on Saturday June 9th.  Who will win this burger brawl to settle it all ??  We visited with Voltzy’s owner Rick Volz and the Hamburger Wagon owner Jack Sperry, and they both think they are going to win !  The Throwdown  is in the early stages, so there will be more details in the coming weeks.  Look for a follow up feature story from the Big Ragu in May right here on DaytonMostMetro, when we will cast our votes for the best burger!

 

THE SANDWICHES at JIMMIES LADDER 11:

The Ladder 11 Sandwich

Are you looking for a great, casual bar and grill that serves up top notch sandwiches?  Food Adventures recommends that you try Jimmie’s Ladder 11 on Brown Street.  Jimmie’s ladder 11 resides in an old renovated 1892 firehouse and is full of atmosphere.  They also make some amazing sandwiches.  One of our favorite sandwiches is the Ladder 11 which consists of Romanian Style Pastrami, Corned Beef, Hand Cut Cole Slaw, and House Russian Dressing on Rye.  The menu has a large variety of sandwiches, pastas, and some incredible appetizers.  Try the creole cheesecake…… you will not be sorry.  Jimmies Ladder 11 is located at 936 Brown Street across from Miami Valley Hospital.  For more information, check out jladder11.com.

 

 THE CREPES at CREPE BOHEME at the 2nd Street Market:

Veggie Crepe

From the crepes in Paris, France to a Chocolate Crepe from a street vendor.  We have been fans ever since!  Fortunately for us, we have Crepe Boheme located at the 2nd Street Market in Downtown Dayton. Today we even opt for for a Vegetarian Crepe rather than the crepes made with Nutella.  The Crepe-Master Sabine skillfully pours the thin layer of batter on the hot plate and the magic begins.  We suggest you try a create your own crepe you with:  Spinach, Tomatoes, Mushrooms, Brie and an incredible Red Pepper Sauce.  For the carnivores out there, you can always try the Black Forest Ham Crepe.  This crepe is packed with Black Forest Ham, Brie, and topped with Mushrooms.  Give Crepe Boheme a try and you will be hooked!

 

 

THE 2 FISH OR CHICKEN SANDWICHES FOR 2 BUCKS at RALLY’s:

Rally’s: 2 Nice Sized Fish Sandwiches for 2 Bucks

Two dolla to make you holla!  We don’t usually write about fast food chains, but every once in a great while, we will see something worth mentioning.  Such is the case with the current deal at Rally’s Hamburgers, the infamous double drive-thru place.  The Big Ragu’s obsession with fast food had him doing a double take.  Rally’s has a deal of 2 fish or chicken sandwiches for 2 bucks total.  The sandwiches aren’t tiny either.  The bang for your buck is great.  Satisfy your hunger for 2 dollars?  When is the last time that happened?  Other monster chains are charging around 4 bucks for the same thing, so make sure you stop in at Rally’s for this fantastic deal during the Lenten season.

 

 

 Look for our FOOD ADVENTURES every THURSDAY on DaytonMostMetro.com!

 

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Your Chance to Join A Vine to Wine Tour

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Springboro’s Bella Vino  is putting together a road trip on Saturday, April 21st to visit  Huber Winery & Orchard n Southern Indiana.  As Indiana’s largest wine-grape producer,  Huber produces  nearly 400,000 pounds of grapes per year.  You’ll  tour the vineyards to see Cabernet Franc, Cabernet Sauvignon, Malbec, Seyval Blanc, and more  varieties growing on the over 65 acres of family farm.  You’ll head to the cellars to get a glimpse of how the fruit is turned into wine, and learn about the harvesting, production and aging.  And of course their will be tasting!



Here’s the itinerary: 


9:00 am: Leave Bella Vino in a luxury shuttle, with pastry, mimosas, and coffee on the road.


11:00 am: Arrive at Huber for a tour of the orchard, winery, and small-batch distillery.


12:30 pm: Lunch from the Huber kitchen.


1:30 pm: Private tasting with the winemaking team.


3:00 pm: Shopping at the farm market, then back on the road – we’ll be screening Sideways on the flatscreen!


6:00 pm: Return to Bella Vino.


 


Tickets are on sale now for this all-inclusive trip and are $75 per person.


Bella Vino Wine Merchant & Bar


495 N. Main Street, Springboro OH 45066


937-748-3807


Care and Feeding of Your Bartender


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My inspiration


I have been in the restaurant and service industry for quite a while. And over that time, I have seen a ton of things. I have seen a short Hispanic man in a frog thong dancing on stage. I have seen Chris Rock tear apart a room. I have been told I was the worst server my customer had ever had, and I have been told I was the best server they ever had. From the delightful to the horrible, you see a great deal things while you are helping people have a relaxing evening out. During my day job, if I have clients or managers roughing me up a bit, they never seem to do it with the vigor of someone who is missing their martini that they ordered “a half hour ago”. It is always a fascinating exercise in human nature to see how we are treated as bartenders.


Majority of the people in the service industry want you to have a great time while they are serving you. It is rare among the staff that I have worked with that they did not like people. Even after nights that we have run all over creation and walked out with little more than we started with, we still come back the next day to do it all over, with a certain undulled enthusiasm about making a killer tip. Or having a great night. It is fun to the point it is almost addicting. Steve Dublanica in his outstanding book Waiter Rant compared it to an addicted gambler; we always feel we are one day, one shift, one table away from a huge tip. And that comes back to why we are willing to do whatever it takes to make sure you have a great night.


I want to build a great relationship with you for that evening. Hopefully the next evening you go out as well. If you want to get the best experience you can with me (and other bartenders), here are some tips to help make this relationship work.


1. Get the bartender’s attention in a polite way. Eye contact and a smile works great. Maybe even a little wave if I seem incredibly busy. Under no circumstances should you snap or whistle at us. I am not a pet, and will come when I am called. In fact, I can find a cleaning project or two after being snapped at. Another good way to be ignored is to make sarcastic comments about how long the wait is. And calling me “Buddy” works wonders as well.


2. Be patient. I guarantee I am getting to you as soon as I am able. I will at least acknowledge your presence with a nod or a comment. On a busy night, I have dozens of drinks, customer orders, and server drinks to take care of, as well as making sure I am not running out of supplies by the time I get to your rounds. And I am hustling. While you are waiting, you can do this…


3. Figure out what you want. Do NOT, under any circumstances, start deciding what you want when I get to you, especially after a wait. You have had ample opportunity to choose. If you have a question on particular liquor, I would love to answer it. If you do not like the answer, have a back up drink. Hemming and hawing at this point is going to irritate us to no end. And maybe the rest of your party. And the people who are after your party.


Okay, I have this. All at the same time.


4. Order all of your drinks at once. You have my attention. I have a damn good memory. You do not have to order a drink, wait for me to finish it, and then order the next drink. I can combine steps and make drinks faster if I know all the drinks I need to make at once. Most bartenders have been around for a while, and can hold a few thoughts at the same time.


5. Put your cell phone away. With the explosion of the cocktail culture, there are millions of drinks out there. Not only that, there can be variations on those drinks. So while the Mixologist app might lead you to a tasty sounding drink like the 40 Volume Lemonade, you may want to wait until you are the only person at the bar so you can show me the phone, and we have a chance to look it over. If you can see I am incredibly busy on a Friday night, order a classic, or something that the house specializes in. Not something we have to learn to make on the fly. I want to make you a drink you are going to remember for how good it is and not one that tastes like I just dumped my spill mat into a glass (which is known as an L.A. Freeway).


6. Your drink has enough liquor. The standard drink in any recipe book or restaurant is between 1.5 and 2 ounces, depending on the drink. That is what I am pouring. Like food, cocktail recipes are designed to create a specific taste. If you want to taste the liquor, you can order a double. If you do not want that much liquor, ask for your drink short or with just a splash of mixer. That will bring the flavor of the liquor forward. And by no means expect a heavy liquor taste in mixed drinks like Long Island Ice Teas or Mai Tais. Cocktails of that nature were created to smooth out the roughness of the alcohol, not ramp it up. Trust us; you will feel it, even if you do not taste it. That being said…


7. Tell us if there is something wrong. It annoys me to no end if you tell me after the fact that the drink was wrong. It was too sour, did not taste right, maybe even something as small as looking like the wrong color can turn you off. If there is a legitimate issue, no matter how busy I am, I want to fix it. Many times the fix is fairly simple. I am human(ish). I make mistakes. Again, I want you to have a good night. Bad drinks do not make a good night. Or repeat business.


8. Tip. Early and often. Even if it just pop or water, leave a little something for the person who brought it for you. We remember, and it will ensure when there is a crowd of people clamoring for a drink, your drinks may get out a little quicker. Maybe a little stronger. It is also part of the cost of doing business. Going out in this country calls for tipping the people who take care of you. Budget that into your night. And never say something like “I would tip you, but the drinks are too expensive.” We hear that you would tip us, but you are too cheap.


9. We are servERS, not servANTS. The best way to make the night enjoyable for everyone is to realize that we are human. I have worked as hard becoming a good bartender as you did at becoming good at your current career. Studied and everything. Please be courteous and treat me as another person working hard for a living, not some sort of inferior. If I ask you “How are you doing?”, please answer it with a decent response. “I’ll have a Captain and Coke” is not a proper response. Not even in the right ball park of decent responses. See point four about memory…


I am just as invested as you are in having a good night out, getting your drinks to quickly and made correctly. I look forward to seeing you out this weekend and making you something tasty to drink. I would love for this to be the beginning of a beautiful friendship. Cheers!


Doors of Compassion Open for 2012!


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Helping our community


What would you do to get a chef to cook you a private meal? Not just any chef, but the likes of Chef Jen DiSanto from Fresco? Perhaps Chef Wiley and Chef Liz from the Meadowlark? Maybe Chef Dominique Fortin from C’est Tout? Or any of the other delightful culinary experiences we have in Dayton? Not only do you get an exquisite meal, you get to eat with friends and some of the top community leaders in Dayton. You do not have to think that hard about it, because the Ronald McDonald House has made it easy for you! They are once again presenting the Doors of Compassion on April 21st, an incredibly unique event where all proceeds will go to guest families who have children in the hospital with critically ill or injured.


You will get your notification of where you will be dining on April 21st about a week before hand. The evening begins at someone’s home with a dinner prepared by one of the top chefs in the area. They will all be given the same ingredients, add a little of their own flair, and create a one of a kind dinner for you and the other guests at your location. That is just where the night begins. After you have enjoyed fine food and company, you will be invited to attend the After Party Twenty Twelve, the location of which will be revealed at dinner.


The After Party will have a whole new round of delights for you! While you are enjoying an array of sumptuous desserts, coffees, and refreshing cocktails, you can enjoy music from the 60’s, 70’s, and 80’s provided “Rodney the Band”. Make sure you take a look through all of the items and packages at the live auction being run by Bobbie Roland. One lucky guest that evening will also win the raffle to go home with a gorgeous James Free Jewelers’ piece, created by Charles Krypell. You will also be able to chat with all of the other attendees who enjoyed a dinner that night, and trade stories about the evening. All of this will be emceed by community icon Kim Farris from 94.5!


Dinner, desserts, dancing and donations to a great cause that strengthens our community. The window to make reservations closes on April 6th, so gather your friends and call 937-535-CARE or visit www.RMHCdayton.org. We look forward to seeing you there!