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Dining Your Way through Oktoberfest!

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It’s not quite October, but close enough that local restaurants are rolling out the Oktoberfest menus. Here’s a round up of the local specials heralding the Bavarian culture that has been celebrating these festivities since 1810.

Amber Rose kicked off their Oktoberfest beer special which allows you to enjoy your first Beck’s Oktoberfest, Amber Bach or Goose Island Harvest  for just 10 cents all month long.  The y will also feature a different schnitzel special each week and of course brats are available for lunch all month long.

Chef Keith Taylor at Savona in Centerville has a special menu offering options like wurst salad, warm potato salad, german slaw, wiener schnitael, beef rouladen, choucroute garni and apple strudel.  Taylor offers this menu in homage to his late mentor, Chef Dieter Krug, whom he worked under at L’Auberge and often was a guest chef at Savona, where they perfected them menu items.

L’Auberge is running a special 3 course pre-fixe meal for $25 until
Oct. 8th that includes:

First Course: choice of German potato salad or Bavarian sausage salad
Second Course: Octoberfest chicken with stuffing or roasted pork schank with red red cabbage
Third Course:  warm apple strudel

Rue Dumaine is offfering an Oktoberfest celebration on Thurs, Oct 6th.  You’ll have the option of a German beer tasting featuring Erdinger Hefewiezen Oktoberfest, Sam Adamas Oktoberfest  and Ayinger Oktoberfest – Marzen for $12 or pairing German wines with this special menu created by Chef Anne:

Sauerkraut balls over German mustard crème
Obatzda –Limburger cheese-butter spread, served with handmade soft pretzels
Hot slaw with apples and bacon
German potato** salad
Tartlet of Alsatian Munster and roasted mushrooms
–
Rinderrouladen served with potato puree and braised red cabbage – beef stuffed with a pickle spear, carrot stick, house made German-style ham and a smear of German mustard. It is seared then slow braised in beef stock. Served with Yukon potato puree and braised red cabbage seasoned with bacon, onion, red wine vinegar and sugar.

Grilled trout with celery sauce and Schupfnudeln (potato dumplings)

Gemischtes Würstchenteller- 2 varieties house made sausages served with kraut (with juniper, caraway, apples**, onions, bacon and beer), spaetzle and German mustard

Apple** strudel- phyllo wrapped apples with raisins, walnuts, sugar and spice
Petite Black Forest cake

** designated locally grown items

“Monchon” Some Inspiration

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You’re stuck in a pickle. No, not a literal one, but this situation may even be worse than being stuck in a large, green, vinegared cucumber. Let’s examine the scene: it’s a late Friday night. You and your friends are perusing the student neighborhood, socializing, having a pretty grand time. But there’s one problem—you’re stomach has now been grumbling for an hour, but you don’t want the party to stop any time soon (plus you were finally getting up the nerve to talk to that cutie over there). So what should you do about your current dilemma? The answer is pretty simple. Mosey on over to The Monchon, a food truck located right in front of the Old Hickory BBQ restaurant. This production is both a great place to feed your weekend late night hunger and keep the party going—even a potential conversation starter with this love interest of yours. Plus, hey, when the conversation starts to dwindle, there’s food to stuff in your face! Not to mention, inspiration and perseverance seem to be key ingredients to this business, and who knows, maybe that’s what makes their sauce so special.

The Monchon was born in November 2007 through a collaboration between Eduardo Arroyo and Adrian Perez, both University of Dayton students. They “always felt the need of a place to eat on campus during the late hours.” This sandwich business is run primarily by students and is Arroyo and Perez’s way of encouraging a fun social environment over delicious food. The Monchon truck provides a “party atmosphere late night.”

So what was the inspiration for their catchy name? The dynamic duo broke it down into a pretty simple equation for me:  Monchon= Munchies-On with a twist

Their sandwiches can be made from different selections of meat, but there are three very unique ingredients that make this sandwich something apart from the rest. Firstly, the bread of these sandwiches are made of a special Spanish recipe (more than 500 years old!) that makes the bread especially soft. To complement this soft texture, potato chips are added in order to give their chow a crunch. Lastly, they use a secret sauce, described by Arroyo as “a mayo-ketchup mix with other delicious ingredients”. This special combination makes for quite a taste-bud spectacle, but the most recommended item on the menu? Arroyo and Perez say, definitively, the Pulled Pork Sandwich, because “the combination of flavors make your taste buds explode!” Just what every college student craves on a late night out.

This restaurant isn’t just a fun hangout. It’s an ongoing opportunity. It began as an opportunity for Arroyo and Perez to test their footing in the business world, and has evolved into a chance for more students at UD to be employed. This opportunity is what introduced the pair to a “multi-disciplinary lab”, where they have been launched into to a multitude of fields, all by stepping into the world of business. The learning experience they have gained from starting and successfully running their own business continues to grow. The fact this business is on wheels could even be stretched to a figurative value—this company has really taken the co-creators places. It’s brought them to the doorstep of their entrepreneurship dreams and has led them to gain many lessons applicable to everyday life. It’s helped them fine-tune their patience and perseverance through the growth of this company, but most importantly they’ve learned to strategize. “Sometimes ideas might be good but they don’t work in the real world, because the strategy does not work,” described the pair in our interview. This key piece of advice has kept The Monchon growing, even vamping the truck with new neon lights, an outdoor stereo, and even a bubble machine! Talk about a whole new dimension to add to your typical weekend night! And after these installations, The Monchon plans on going green and running completely on solar power. Now that’s inspiring—helping the environment and making dreams come true. Am I describing a cartoon super hero? Nope, folks. I’m talking about a student-run restaurant open Friday and Saturday, 9 PM to 3 AM.

[yframe url=’http://www.youtube.com/watch?v=345mgOWQ0Dw&feature=player_embedded’]

So don’t just take my word for it. Venture out this upcoming weekend and take a bite of inspiration! Arroyo and Perez are pretty nice guys, too—they are offering a special for all you readers out there. Just mention this article while purchasing some grub at The Monchon, and the first 50 customers will receive any sandwich for $2.50! Just check out this website: http://uddeals.com/deals/any-sandwich-on-the-menu-for-just-2-50-deal-exclusive-to-dayton-most-metro-readers/

And that right there is the bee’s patellas.

Food Adventures Crosses Paths with the Hamburger Wagon

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In the past few years, we have noticed an influx of restaurants in Dayton claiming to sell “gourmet” hamburgers.   Many of these places allow you to add fried eggs, avocados, and even fried pickles to your burger for an additional cost.  We have enjoyed Food Adventures while pigging out of these places of course, but The Big Ragu and Crew are simple creatures, who like their burgers made simple.  If you are like us and want a great “old school” style hamburger, you need to head down to the Hamburger Wagon in downtown Miamisburg, Ohio.  The little white cart with the red awning is an institution in Miamisburg that has been serving up hamburgers since Dayton’s Great Flood almost a hundred years ago.

It all started in 1913, when a tremendous flood devastated the city, leaving many houses  and lives destroyed.  Thousands of people ended up living in tent cities.   Hot food was pretty sparse and this led Sherman “Cocky” Porter to dig out his families recipe for hamburgers and pass them out to flood victims.  The people loved the burgers so much, Porter decided to sell them on Saturdays in a little “Hamburger Wagon.”  They have been serving burgers ever since.

Smashing the deep fried burgers, and laying out the buns

Our endless journey for special dining places, led us to the “Burg” to enjoy some of Porter’s incredible hamburgers.  When Food Adventures arrived at the Hamburger Wagon, we were pretty happy to see only two people ahead of us in line.   If you have ever gone to the Hamburger Wagon on a weekend, there is usually a continuous line of people waiting to indulge in these wonderful hamburgers.  We decided to look over the menu and that literally took about 2 seconds. The menu has only four items on it: a single, a double, potato chips, and pop.   We didn’t dare ask for cheese because the sign states “No stinkin’ cheese or sloppy sauces”.  Hungry Jax was bummed about the no cheese rule while a sauce loving Ragu had to come to terms with the fact that he can’t destroy this hamburger with his usual arsenal of sauces.  We decided to comfort each other and go on with the Food Adventure.  We each ordered three burgers, a bag of chips, and soda.  We stood back and watched the magic happen.

Bun, burger, onion, pickle, pepper.. it’s that simple

Each little burger is thrown in a deep cast iron pan of hot grease and cooked up until it is nice and crispy.  Just imagine how large the Big Ragu’s eyes got when he saw the hamburgers go in the old fashioned deep fryer!  Once the burgers are done cooking, they are thrown on a bun, topped with a pickle slice, onion, and a dash of pepper.  The burgers are then tossed into a paper sack and placed in our bratwurst looking fingers.  No wraps, just a napkin or two.  Maybe the lack of post cooking packaging is the way that the Hamburger Wagon shows they care about the environment.

The dining room choices are about as plentiful as the menu: you can either sit in your car or enjoy a nice cozy park bench.  It was a beautiful day out and we decided to sprawl out on the park bench and enjoy the weather and the burgers.  We absolutely loved the fact that we didn’t have to waste precious gorging time removing the piping hot burgers from any wrappers.   We were amazed just how good these hamburgers tasted.  We are considering starting a petition to rename the city Miamisburger.  We don’t exactly know what the recipe is, but we were told it’s a combination of hamburger, sausage, and corn flakes.  Whatever the recipe is, it’s absolutely amazing!  One of the most appealing things about the burgers is the “crunch factor.”  They are already crunchy from being deep fried and when you add the pickles and onions, the sandwich is taken to a whole new level.  Trust us when we say that these are some of the tastiest and most unique burgers that you will try.

Click on the incredible hamburger for a closer view

The next time that you are near Miamisburg, we highly recommend checking out the iconic Hamburger Wagon.  If you have been to the wagon, then we “spoke” too soon (groan).  The food is one of a kind, and you won’t go bankrupt while feeding your family. A single burger, bag of chips, and can of pop each cost $1.10 and a double burger rings up at $2.20.  We like this place so much we were sizing up how to roll the wagon away with us.  Maybe they would at least let us ride around in it for a while for a real Food Adventure.

Sometimes, good things can come out of a tragedy.  Due to an event like the 1913 flood, your grateful foodies The Food Adventure Crew, are able to enjoy these little hamburgers, with the big taste, today.

Have you been to the Hamburger Wagon?  If so, what are your thoughts on this legendary eatery in Miamisburg?

Visit FOOD ADVENTURES on FACEBOOK by clicking here! “Like” us to become an official fan !

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A German Fall Classic

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That...is a lot of beer to carry.

Seasonal beers are a blessing. Many craft beer companies have their own schedule of seasonal beers, ones that pair flavors and brewing styles with appropriate times of the year. Christmas ales full of cinnamon and nutmeg, Irish Red brews around St. Patrick’s Day, and a summer full of citrus, honey, and refreshment. Fall is now here, when we all turn to earthier flavors. We look at spices, apples, pecans, and of course, pumpkins. But, there is another style of beer that becomes very popular at this time of year, because of a very large festival in Germany. Oktoberfest is a festival that lasts around two weeks, beginning in mid-September and ending in the first few days of October. And for this fine festival, a special brew called a Märzen is brought out and enjoyed by the masses.

On October 12th, 1810, Prince Ludwig was married to Princess Therese of Saxony-Hildburghausen. There was a festival planned that day for all of Bavaria, and that festival included parades, horse races, drinking, and food. The festival grounds were renamed Theresienwiese (Therese’s Field, now known as Wies’n) in her honor, and the festival was a smash hit. However, an event like Oktoberfest is not made in one year. Due to the popularity of the festival, it was repeated at about the same time in 1811. This time, however, an agricultural festival was included. As time has progressed, the beer tents became beer halls (1896), and amusements, from carousels to bowling alleys, were added to make each year bigger and better. By the 1960’s the horse races were all but over, occurring once every three years or so. But, the festival itself had become the juggernaut that we all know and love, making us familiar with beer steins and lederhosen. It has become a celebration of German culture in the United States, where we borrow many of the similar tradition for our much shorter festivals.

Ayinger, an excellent example of a Maerzen

Food and beer are the big reasons so many people attend Oktoberfests throughout the country. Initially, the October celebrations had less to do with a parade and a royal family, and more to do with a specific kind of beer. Before refrigeration, it was very hard to brew a good beer during the summer. In March (the German translation of the month being März), brewers would make a mad rush to brew as much beer as they could to drink and sell over the summer months. It was a very malty, darker beer, with a little more hops in it as a preservative. It was kept in storage in caves – lagered, as they put it – which increased the richness of the flavor as well as the content of the alcohol. When October came around again, and it was safer (and legal) to brew beer again, any beer that was not sold or used had to be consumed to empty the barrels. This beer was called Märzen, and it had a little more kick (6 to 8% ABV) and flavor than typically enjoyed. This beer became incorporated into the festival, and also became a reason to make sure the Red Cross was always on hand. Since most people are used to drinking lower strength beer, they drink as much Märzen at Oktoberfest as they do during a regular night out. With the higher strength of the brew, more people get drunk and pass out, so many in fact that the Germans developed a name for them, the Bierleichen, or “beer corpses”. Not only is there beer, but there is a wide range of food available, from any of the wursts you can think of, to German pastries like strudels and plum cake (Zwetschgenkuchen), and many, many ways to eat potatoes and sauerkraut.

One of the reasons it took Oktoberfest so long to pick up speed was the number of interruptions it suffered in the early years of its existence. Not three years after the festival started, it had to be cancelled because of the Napoleonic War. It was cancelled outright nineteen times for a variety of reasons, twice for cholera outbreaks in the region, and multiple times for a variety of wars, including World Wars I and II. In the years following World War I, it was cancelled due to hyperinflation of the Deutschmark, where people were taking wheelbarrows of cash to buy bread and milk. In the years after some wars, it was not cancelled, but scaled back to a smaller “Fall Festival”. After each interruption the festival came back with greater strength, new tents, and more entertainment for the masses. Dire events could make give the festival a break, or a smaller scale, but the festival was popular enough to come back stronger after each upheaval.

This weekend Dayton celebrates Oktoberfest at the Dayton Art Institute, September 24th and 25th, 2011. While it is considerably shorter than the sixteen days they celebrate in Munich, it will be just as festive. A wide variety of beers will be available, such as Wiehenstephaner (one of the oldest breweries in the world) and Warsteiner from Germany, a wide variety of Oktoberfest beers from Harpoon, Great Lakes Brewing Company, Leinenkugel, and Spaten, was well as other local favorites. The food will be plentiful, the music will span from polkas to jazz, and there will even be a home brew contest to add more unique flavors. From a simple wedding ceremony on a lawn in front of a palace to a celebration that draws over six million people from around the world and spawned similar celebrations in cities globally, Oktoberfest has grown in size and scale. Step out this weekend and enjoy the variety, the atmosphere, and the tradition of a festival that has been two centuries in the making. Prost!

Sushi Coming To Brown Street

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Introducing FUSIAN, brilliantly fresh and cleverly affordable, this self-described “easy.casual.sushi” eatery is set to open in a mere two weeks on the University of Dayton campus. The new opening at University Place 1200 Brown Street adjacent to Pot Belly Sandwich Works and across from Panera Bread is the second home of FUSIAN, whose original store has been satisfying sushi-loving Cincinnatians since its opening in 2010.

Colorful, comfortable and exceptionally environmentally friendly, this interactive sushi eatery was created by three childhood friends and Oakwood Alumni with the inspiration to create “simple, fresh and affordable sushi dining.” Stephan Harman and brothers Josh Weprin and Zach Weprin founded FUSIAN to negate the myth that fast, casual food, while oftentimes delicious, must always be awful for your body. Instead, the trio wanted to create wholesome, healthy food made from fresh, local ingredients that could be as fantastic on your waistline as it was for your taste buds. Not to mention, FUSIAN’s menu items are all $10 or less, a blessing upon the wallet of a college kid as well as the everyday famished customer.

I spoke with co-founder and University of Dayton Alum (’08) Stephan Harman who explained FUSIAN as “Feel good food,” adding that FUSIAN is an experience where customers “Eat with their eyes”. FUSIAN’s diverse menu, which offers organic, locally grown, and vegan/vegetarian-friendly ingredients as well as seasonal items such as strawberries, peaches and mangos certainly caught my eye as well as my appetite. FUSIAN creates an enjoyable, fun experience for each customer, setting the fresh ingredients right in front of the ordering individual, Subway/Chipotle-style. Their customizable, “build-to-order” sushi rolls and all-natural bubble smoothies have also won several prestigious awards including a “Best of Cincinnati” mention last year as well as this year’s recognition by the Cincinnati Regional Chamber of Commerce as one of  “Cincinnati’s Top 10 Companies under 10 Employees.”

“We are not your typical sushi restaurant,” said Co-founder Zach Weprin. “We serve many modern alternatives in addition to traditional raw options such as soy wraps filled with braised steak and baked chicken along with fresh vegetables.” With a menu as lively and delicious as FUSIAN, it’s not difficult to believe that the founders like Stephan Harman have never tried the same roll twice.

In regards to their brand new location on UD’s campus, Harman explained, “We love Dayton. We’ve received a tremendous amount of support from our friends and family in Dayton and feel that UD is an ideal place for us to share our brand, our food, and our lifestyle with the community.” The trio-team has made sushi not only affordable but also highly convenient in a strip with a constant bustle of people previously devoid of sushi. FUSIAN’s fresh presence upon Brown Street’s dining avenue has already created an eager buzz among curious college students and Dayton inhabitants alike.

“We’re very excited to bring FUSIAN to Dayton and to be a part of our hometown community, said Co-founder Josh Weprin. “We think businesses can and should have a positive impact in the communities they serve.” The establishment of a friendly, social dining experience with plenty of nearby seating, a happily helpful staff, and handpicked music playing all the while, Dayton is sure to be captivated by FUSIAN’s atmosphere as well as its food. When asked what to order two weeks from now when FUSIAN graces Brown Street with its fresh and inventive presence, Stephan Harman encouraged, “Go crazy, get creative. If you like avocados, throw on some avocados. If you like crab, pick your crab. Look right in front of you and eat with your eyes, you can’t go wrong.”

As part of their pre-opening hype FUSIAN is running a facebook promo offering sushi for life.  The winner will receive one “roll” a week for the rest of the winner’s life.

FUSIAN will be located at 1200 Brown St.  Dayton OH, 45409.

p. 937.223.5173
f. 937.223.5149

hours:
monday-friday 11a – 10p
saturday-sunday 11a – 10p

Changing the World, One Cupcake at a Time!

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If you are looking for a charitable bakery with a comfy-cozy environment and owners who will make your friends and family feel right at home, look no further than Cake, Hope, and Love in Beavercreek.

Four years ago, Shannon Teague began baking goods in her kitchen and selling them to friends and family. “Once I couldn’t see the dining room table anymore, it was like, we need to move somewhere else,” said Shannon.

Now, merely six months after hatching the idea of opening a bakery, Shannon co-owns Cake, Hope, and Love with her best friend, Connie McFarren. 

Cake, Hope, and Love is located at 1490 North Fairfield Road. The shop is open from 10 a.m. – 6 p.m. Tuesday through Thursday, 10 a.m. – 7 p.m. on Friday, and 10 a.m. – 5 p.m. on Saturday. “We worship on Sundays, and we have Mondays for our families,” said Teague.

The bakery sells a variety of cupcakes that range from chocolate and vanilla to raspberry red velvet and cinnamon hot chocolate. They have approximately forty combinations of cupcakes that they sell for $1.25 each, and gourmet cupcakes which sell for $2.75.

“[The gourmet cupcakes] are like a little party in a cupcake,” said Teague.

Caveman Spongebob

One thing that sets the bakery apart is their custom cakes. Unlike most bakeries, Cake, Hope, and Love has no sheet cakes or premade cakes available – all cakes are custom made to order and must be ordered up to two weeks in advance.

The owners also enjoy creating custom flavors for special events, such as a butterbeer-flavored cupcake they made for the Harry Potter movie premiere this past summer.

There are a few other things that make Cake, Hope, and Love different than most bakeries, the first of which is their love for philanthropy work. “We’re just social media geeks that like philanthropy,” said Teague.

Cake, Hope, and Love supports a different philanthropy each month. The philanthropy receives 20 percent of all proceeds made during that month.  They  support both local and national philanthropies. In the past, they have worked with the Hope Foundation of Greater Dayton and A Kid Again, which raises money for terminally ill children in Central Ohio.

Enchanted Castle Cake with built in LED lights

On a broader scale, the bakery is currently working with the No Kid Hungry project. From September 18-24th, Cake, Hope, and Love will donate a portion of their proceeds to help end childhood hunger in America. To learn more about this charity and other ways you can help, visit www.nokidhungry.org.

Cake, Hope, and Love is also preparing to take part in the Walk Now! For Autism Speaks event that is happening in Columbus on October 9th. “[Autism Speaks] is very near and dear,” said Teague, who has a son with autism.

The employees of Cake, Hope, and Love will be walking for Autism Speaks and are asking their customers to join or sponsor them. They will also be selling an Autism Speaks cupcake at their store for $2.00 and will donate $1.50 per cupcake to Autism Speaks. T-shirts will be available for $15 and will say, “Cake Nation – Changing the World One Cupcake at a Time.” All proceeds from the t-shirts will go towards the walk. For more information on how to join or donate to Cake Nation, visit www.walknowforautismspeaks.org.

Angry Birds cupcake toppers

In addition to making custom cakes and supporting charities each month, Cake, Hope, and Love caters to local events and rents their location out for private functions at a reasonable price. The bakery also runs weekly specials, such as “Buy 2 Get 2 Free” every Tuesday. For more information about catering, private events, specials, and coupons, check out the bakery’s Facebook page at www.facebook.com/CakeHopeandLove.

Cake, Hope, and Love is a fun, family-oriented bakery with enough custom cupcakes and flavors to please the entire family. The owners use their baking skills to put smiles on people’s faces while giving to charity at the same time. Stop in and enjoy their comfy lounge area, along with a tasty treat and a chat with the owners, all while supporting a good cause.

Celebrate 40 Years of Cheer and Beer at the DAI Oktoberfest (TICKET CONTEST)

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(from the Dayton Art Institute)

The 40th Oktoberfest takes place Saturday, September 24 and Sunday, September 25. Presented by MillerCoors, this community event includes a dazzling array of artisans, unique foods, ample domestic, international and craft beers, kid-friendly art activities, live music on two stages, delicious international wines and much more!

Highlights of this year’s Oktoberfest include a fully covered Main Stage viewing area, an expanded Craft Beer tent with four big-screen TVs for all the weekend football action, a special craft beer cask tapping on Saturday, and the 3rd Annual Oktoberfest Home Brew Beer Contest. The MeadWestvaco FamilyFest provides free art activities and games for the kids, from noon – 6 p.m. on Saturday and Sunday. Kids may also sign up for the free ProLiance Energy Museum Kids Club at Oktoberfest.

The weekend kicks off on Friday, September 23, with the annualOktoberfest Preview Party, sponsored by Steve R. Rauch Inc., from 7 – 11 p.m. The Preview Party features great international food from 30 vendors, a special craft beer cask tapping, complimentary domestic beer, German beer, wine, and soft drinks, live music by Velvet Crush, and pumpkin carving by Arctic Diamond Ice Sculpture. Preview Party guests also have the first opportunity to purchase hand-crafted wares from 65 local and national artisans. The museum galleries will be open to Preview Party guests from 7 – 10 p.m.

Space is limited for the Preview Party and advance purchase of tickets is recommended. Advance tickets are $45 for museum members and $60 for non-members. All Preview Party tickets purchased at the gate are $80. Advance tickets may be purchased online at www.daytonartinstitute.org/oktoberfest, at the museum’s Visitor Services Desk during regular museum hours, or by calling 937-512-0136.

As part of the Oktoberfest 40th anniversary celebration, The Dayton Art Institute will post photos from past Oktoberfest celebrations on its website and Facebook page. The community is also invited to share its Oktoberfest memories on both the museum’s website and Facebook page.

Oktoberfest is fun for the whole family!

Getting to and from Oktoberfest is a snap. Free parking and shuttle services are available on September 24 and 25. Park at Imperial Packaging Corp. on Edwin C. Moses Blvd. (one mile east of UD Arena) and take the free shuttle to and from Oktoberfest. Visitors may also park downtown and take the free RTA Oktoberfest shuttle from stops along Main Street, Second Street and Fifth Street in the Oregon District.

Oktoberfest hours are noon – 11 p.m. on Saturday, September 24, and noon – 7 p.m. on Sunday, September 25. The museum’s galleries will be open noon – 6 p.m. on Saturday and Sunday.

Advance tickets for Oktoberfest are $5 for adults and seniors, and $3 for students (ages 7-18). Tickets purchased at the gate are $7 for adults, $5 for seniors, and $4 for students. Children 6 and under are admitted free.

Oktoberfest advance tickets may be purchased online at www.daytonartinstitute.org/oktoberfest, at the museum’s Visitor Services Desk during regular museum hours, or by calling 937-512-0136. Advance tickets may also be purchased at Arrow Wine & Spirits, Bee Gee’s Mini Mart, Boston Stoker (2nd Street location in downtown Dayton), Culinary Company, Cuvee Wine Bar & Cellar, Dorothy Lane Markets, Dublin Pub, Logos @ Work, and Voltzy’s Root Beer Stand.

The Dayton Art Institute’s Oktoberfest receives support from Presenting Sponsor MillerCoors, Preview Party Sponsor Steve R. Rauch Inc., FamilyFest Sponsor MeadWestvaco, Supporting Sponsors Jeff Schmitt Autogroup, Liberty Savings Bank and Coca-Cola Bottling Co., and Patron Sponsors Arrow Wine & Spirits, Cavalier Distributing and Time Warner Cable, with Additional Support from ABC 22/FOX 45 Dayton’s News Source, Clear Channel Radio, DaytonMostMetro.com, Dayton City Paper, Grandview Hospital and Imperial Packaging Corp.

How they do it in Germany...

The Dayton Art Institute’s Associate Board, a group of dedicated museum volunteers, organizes the annual Oktoberfest as a fundraiser to support the museum. More than 2,000 additional volunteers help with the massive task of putting on the event. Over the years, the Associate Board has raised more than $4.5 million through Oktoberfest. Since its inception in 1972, the annual festival has drawn more 850,000 people. All proceeds from the event benefit The Dayton Art Institute.

For more about Oktoberfest, visit www.daytonartinstitute.org/oktoberfest or call the museum at 937-223-5277. Join the Oktoberfest celebration on Facebook (facebook.com/daytonartinstitute) and Twitter (twitter.com/daytonart) for additional information, updates and exclusive offers. On Twitter, search for the hashtag #OktoberfestDayton to find the latest Oktoberfest information.

Win Free Tickets!

We’re giving away multiple pairs of free tickets to the 40th Oktoberfest (a $10 value)!  All you have to do is fill out the form below – we’ll draw winners on Wednesday September 21.  To double your chances of winning, go to our Facebook Page and click the share link under the post of this article and leave a comment about your first Oktoberfest experience.  Share on your Facebook wall and we’ll add your name twice to the drawing…. Good Luck!

CONTEST CLOSED

We had 111 entries – Congratulations to our winners!

Maureen O’Rourke

Shaun Nicholas

Aimee Richardson

George Shaw

David Lauri

Tracy McElfresh

Jeremy Boyer

Kelly Weiler

Jimmie’s… Kind of a Legacy Thing

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Photo Credit: Teri Lussier

I’m not from here. I’m from someplace else. And we’ll deal with that later. Sometime later.

For the record, almost all of my friends and even family are also “not from here.” They’re also from somewhere else. And (I bet you guessed it), we’ll deal with that later, too. Sometime later. Too.

What is true now, though, is this: I’ve been a “died-in-the-wool, born-again Daytonian” for a long time. I won’t get specific about that, because then you’ll know that… well, you’ll know that I’m no longer so young.

One of the reasons for that “died-in-the-wool, born-again Daytonian” truth about me has to do with the old Upper Krust on North Main Street, and “Jimmie’s Cornerstone Bar and Grille” at Brown and Wyoming streets and the soon-to-be “Jimmie’s Ladder 11.”

Photo Credit: Teri Lussier

And if you have never been to “Jimmie’s” present location yet, GO. Click on whatever your computer tells you to click on in order to shut down your computer or your Internet connection, and then gather you family if you got ‘em, and get over there. Go in the front door, ask if Jimmie is around, meet him and then join the other folks who are enjoying wonderful food, quickly (but not too quickly!) served by a friendly, folksy bunch of servers (at a quite modest prices), and then enjoy the heck out of yourself.

(Oh. And if you’re new to Dayton… well, enjoy Jimmie’s food and the atmosphere. The atmosphere at Jimmie’s Bar and Grille will have you preparing for your baptism as a born-again Daytonian!)

But… Voila: here we are, at the heart of this whole blog: atmosphere.

The atmosphere at Jimmie’s present day location and the atmosphere he and his whole crew will bring with ‘em as they move just north and east across Brown and Wyoming is what Jimmie’s has and will have… and it’s what Dayton has in HUGE HUGE amounts.

For me, that atmosphere is the same sort of friendly joshing, “what are you doin’ here?” kind of atmosphere that Jack Rouda created at the “old” North Main Street Upper Krust (yes: I do from time to time shed a tear or two…)

Photo Credit: Teri Lussier

So: personal history.

In the early years of the long-ago 1970’s, I discovered this little place on North Main Street that served big fat cups of coffee that never seemed to stay empty, wonderful sandwiches that were way WAY “over-stuffed,” and a host (that would be Jack), who liked to come sit down with a new customer and chat.

Oh. Yeah. Jack would also come to your table and sit down and have a chat with you… well, Jack thought of you as “an old customer…” uhhhhhhh… you know: a seasoned customer…

And the time it took to move from “new customer” to “a seasoned customer”? For me? Second time I dropped in for coffee drinkin’ and newspaper readin’: two days.

After a casual “who are you?” from Jack, and a friendly conversation with Jack… Well. You could say I was hooked.

For my whole “professional life,” writing has been at the heart of what I get paid for. Only… at the time of the Upper Krust, I didn’t have a real job, if you will. I was doing a lot of writing here and there as a “free-lancer” – yep: that’s what they called what I did back then, and usually for not a whole whole lot of money.

But then pretty soon, I did begin to make a little bit of money from my writing (for clients! for clients!), and I transitioned (myself) into gradually calling myself a “communication consultant.”

(If you don’t believe me, I’ll show one of my early business cards: right there it says it. Communication Consultant.)

But… Back then, Jack Rouda watched the whole process. Watched me with my legal pad and pen (a real “ink pen” it was), writing notes and drafts and drinking coffee and writing some more and chatting with the other regulars and wandering around the place…

And pretty quickly, I became just another fixture. I had become a regular, seasoned coffee drinker at the “Krust,” and it didn’t matter to anybody in there whether I was a “free-lancer” or a newly minted “Communication Consultant.” Nope: Jack would bring the hot hot coffee to refill my and everybody else’s cup and… Well. Life just went on.

It was kind of… well, my second home for the most part. It was that kind of place. I started bringing my two daughters up for a cup of Jack’s soup for dinner (me? cook???? helluva writer, not much of a cook), and… Well, soon – very very soon – I was in the Upper Krust most of the days of the week. Saturdays and Sundays, if need be. Meeting clients. With my daughters and my relatives. Or maybe running into or really “meeting” friends.

Then I would meet more clients, maybe two or three or more… Just client meetings at the Upper Krust. And then pretty soon I would be taking it for granted that I’d go to the Upper Krust and meet new people, and they’ve become kind of friends and then some became “old friends…” And maybe… maybe… a guy or gal I met there sitting alone at his or her table would strike up a conversation and then… who knew? might become a client. But maybe… you know. Only maybe.

Photo Credit: Teri Lussier

And for a long time (in the 1990’s… ancient history now), I was very active in my Five Oaks neighborhood association, so pretty soon folks and friends from Five Oaks would join the new breakfast crowd and we would have our meetings, you know, in an atmosphere (!) surrounded by folks from the City of Dayton, maybe my wife and the folks from her job having a meeting, some folks from the FROC Priority Board, maybe a bunch from the local Catholic parish, maybe…

Well: you get the picture. It was a place that welcomed the community to come on in, sit down and have a cuppa’… For that matter, with the atmosphere there… well, sometimes the Upper Krust caused community. We all knew each other or would quickly get to know each other as we went up the front off the place to get the newly brewed coffee (Jack didn’t feel like he or his crew had to get you every cuppa’ coffee you drank), and because we would pretty quickly realize that some of the people who were there for breakfast would probably stop by later for lunch. Or maybe dinner. Or maybe both.

You never know, of course… But it never mattered, either. Because you would see each other over and over and over. The coffee was that good.

And… well, truth be told, that coffee was probably good because the Upper Krust was such a great good place.

You know: atmosphere. Jack. Chocolate peanut butter pie. “Heaps o’ health” sandwiches. And… you know: atmosphere.

“Those were the days my friends…” we kidded ourselves into thinking…

But when it closed – that nasty old saying about “all good things must come to an end” – well, pretty soon Jimmie, who had quietly been the assistant manager at the Upper Krust for a lot of the time I went there… Well, Jimmie took his knowledge and experience and his personality (yep: he was and still is a whole lot like Jack… in his own way, of course) and kind of created “Jimmie’s Cornerstone Bar and Grille” and then some of the old “Krusters” wandered in.

Well, eventually, when all the dust settled, good ole’ Jimmie (and maybe the “ghost” of Jack’s) made “Jimmie’s Bar and Grille” the same kind of “that’s where everybody who knows goes” place.

Gayle Rouda, Jack’s wife, knows. She’s been going to Jimmie’s for a long time. And Jack… Jack Rouda himself… well, he’s there, as they say, “in spirit.” In this case: in the menu. You know: Chocolate peanut butter pie. Big, really stuff sandwiches.

So. Now that you know about Jimmie’s, when you get the chance, check out the menu. Feel the atmosphere.

And then you’ll know.

Bourbon Chicken Finds A Home

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After 11 years of serving up bourbon chicken  at area fairs and festivals, Louisiana Grill has found a permanent home in the South Towne Shopping Center on St Rt 725 (there’s no sign up yet-it’s coming).  In the space that formerly housed Meadowlark, the carpet’s been stripped, the walls once adorned by local artwork have been turned into large chalkboard menu’s lining an aisle leading you to order at the counter.

The menu gives you options of their signature bourbon & rice in 3 sizes- as a small bite for $3.69, a small entree at $6.49 or large for $8.69.  Add an order of pinto beans and it’s their Holy Trinity.  Next on the menu is the Jambalaya- slightly spicy and hearty with  chicken, rice and shrimp  with a slice of cornbread offered in 2 sizes for $7.49 and $9.69.  If you prefer yours with a bit more of a kick as I do, each table has a bottle of Sriracha sauce right along with the salt, pepper and ketchup.  Also on the menu:  a bourbon chicken sandwich, Texas toast BLT, smoked sausage, biscuits and gravy, french fries as well as sweet potato fries.  Down the road  a Sunday brunch will be added and there are plans to hold beer and wine tastings or private parties on Sunday evenings.

Spicy food just calls for a hearty beer and I was excited by the selection of craft beers that were offered as well as a small wine selection. Of course, in true southern tradition,  sweet tea is also readily available.

My visit to the eatery was on the second day they were open and a sign on the door mentioned they are still on temporary daytime hours, but expect to be open nights by the end of this week.  The restaurant will be closed on Monday’s.  There is seating for about 40 guests, though Dana, the owners daughter, shared that the expect to do quite a bit of carry out business.  She also mentioned future decorating ideas and perhaps the addition of a tv, which I hope happen soon, as the place currently has a kind of boxy, unfinished feeling.  But overall the food was tasty, the portions good and the service was quite friendly.  I look forward to visiting again soon!

Louisiana-Grill, Home of Bourbon ChickenTM
2094 Miamisburg-Centerville Road
Dayton, Ohio 45459
937.436.3028     Fax 937.436.3097

Lunch and Dinner:
Tuesday – Thursday: 11am – 9pm
Friday and Saturday: 11am – 10pm
Sunday: 10am – 3pm
Closed Monday

Kentucky Iced Tea

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Up to 5% of the bourbon will be lost from these barrels...the "angel's share"

Kentucky has a long history of producing great things. It is the home to one of the most famous racing tracks in the United States, Churchill Downs. A powerhouse in college basketball also resides in Kentucky at the state university. One of the best boxers to enter the ring, Muhammad Ali, was born in Louisville. It is known as the Bluegrass State, mainly because the fertile soil produces a grass that is rich in nutrients and a slightly blue color, which helps to produce horses and other livestock that are famous the world over. As early as the end of the 19th century, there were postcards available that extolled the four pillars of Kentucky society: racehorses, tobacco, pretty women – and bourbon.

Bourbon whiskey (or whisky, if you prefer) is known by many as “the spirit of America”. While bourbon is a whiskey, not all whiskey is bourbon. There are very specific traits a whiskey must have to be considered bourbon. It is internationally recognized that one of the defining traits of bourbon is that it distilled in the United States. It is believed by many that it has to come from Bourbon County, KY, but that is not true. Ironically, no bourbon is distilled in that county. However, 90% of the bourbon that is distilled in America is distilled in Kentucky. Bourbon must also be made from a mash (a mixture of grains and water) that is at least 51% corn. Other grains can be mixed in to the mash, such as rye, wheat, or malted barley. But, the bulk of it has to be corn, a grain that is native to North America. Nothing but water can be added to the distillate, and that distillate cannot be any higher than 160 proof (80% alcohol). The barrel that it must go into must be made of new, charred, American oak barrels (which are later sold to other distilleries that are allowed with fewer barrel restrictions), and it cannot go into the barrel at stronger than 125 proof (62.5% alcohol). At a minimum, bourbon must be aged for at least two years. The minimum strength it can be bottled at is 80 proof (40% alcohol). All of this was defined by Congress in 1964.

Classic bourbon bottle, late 19th century

Before World War I, bourbon was one of the most beloved spirits in America. While whiskey was being made in America long before the Scotch and Irish made their way to Kentucky, it was their influence that truly began the influence of modern bourbon is created. They took the methods they used to create whisky in England, and applied that know how to corn, not the rye and wheat they were used to. Bourbon, like so many wonderful inventions, has more than one creator. The short list of people who have been given credit for how bourbon developed in Kentucky are Baptist minister Elijah Craig (debated as the first person to age moonshine into bourbon), Evan Williams (one of the first distillers), and Jacob Beam. Just as bourbon was gaining a foothold in the United States, World War I struck. When the United States stepped into the war in 1917, alcohol production was severely limited to weapons grade, high proof alcohols. World War I ended at the same time as the Temperance movement won its battle against alcohol, and the Volstead Act and 18th Amendment decimated the American liquor industry. After Prohibition was repealed, the Great Depression and World War II further cut into the production of alcohol. By the time the U.S. had decent bourbon back on the shelves, it had not been seen in this country for nearly three decades. In that time, lighter and spicier Canadian blends had charmed the American palate, and the boys going overseas to fight the war (or get a drink) had brought back tastes for rum and vodka. It was not really until recently that bourbon climbed back into the American spotlight, prompting more experimentation from the distillers in Kentucky. Markets outside the U.S. are also causing the demand for bourbon to grow.

If you are looking for a nice road trip and the opportunity to sample some of the best bourbons available, the proud people in Kentucky have set one up for you. The Kentucky Bourbon Trail is a lovely two day, seventy five mile drive through northern Kentucky, from Lexington to Shepherdsville. During the drive you get to sample bourbons from Four Roses, Heaven Hill, Jim Beam, Woodford Reserve, Maker’s Mark, and Wild Turkey. Wherever you start your journey (Woodford Reserve is the closest to Lexington), you can get a passport for the Trail. At each distillery, you can get the passport stamped. Get all six stamps, and you earn yourself a lovely t-shirt, compliments of the Kentucky Distillers Association. Each distillery offers samples and bottles for sale, as well as non-alcoholic drinks for the kids. The tour times at each site vary, but most of the tours last between an hour and an hour and a half. If you want more information about places to stay and the trail itself, you can check out the Kentucky Bourbon Trail website.

Bourbons are remarkably complex in taste, and there is a wide variety of them throughout the Miami Valley. Some bars stock in trade is whiskey, such as Sidebar 410, where the variety of bourbon and whiskey covers a wide spectrum. The Pub at The Greene has a nice selection of bourbons, and for a modest price you can get a nice sampling of three. Most bars you will go to will readily have Jim Beam and Maker’s Mark. Woodford Reserve has been gaining popularity over the last few years, bolstered by the fact that the official mint julep of the Kentucky Derby is made with it. Knob Creek is found at a better-than-average amount of bars, and it also has a very lovely flavor. Other highly rated (and delicious) bourbons include Booker’s Small Batch (120 or so proof, right from the barrel),  Bulleit Bourbon (a heavy dose of rye in the mash adds a peppery spice to it), Buffalo Trace (sweeter and thicker than the average bourbon, with a hint of brown sugar), and Elijah Craig (another of the greats, with toffee and oak flavors coming forward) Most people who love bourbon will tell you that the only thing it should be mixed with is water or ice, but many people also enjoy it with cola or ginger ale. Celebrate the rest of National Bourbon Month by ordering one of these fine bourbons, maybe even in a Manhattan if the mood strikes you. Cheers!

Mmmmmanhattans.

The Classic Manhattan

2 oz. bourbon (any whiskey will do, but it IS National Bourbon Month)
1 oz. sweet vermouth
2 dashes Angostura bitters

Fill a mixing glass with ice. Pour all of the ingredients into it. Stir for 30 seconds to chill the contents, strain into a chilled cocktail glass. Garnish with a cherry.

Food Adventures visit the legendary Hasty Tasty Pancake House

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Remember back in the day when waitresses used to be “real” waitresses?  When you had a server that made waitressing her career and was a staple at the restaurant for decades?  Well this type of throwback place still exists in Dayton, it is called the Hasty Tasty Pancake House.  This place also reminds us of the good old days because we ordered a ton of food, and the price was still cheap.

Betty, our waitress, has worked at Hasty Tasty since 1974

“Bunny’s Hasty Tasty Pancake House” has been in business for 59 years.  Located on Linden Ave in Dayton, memorabilia still hangs on the wall from the early days of this restaurant.  The atmosphere felt like 1973, and the booth furniture looks of the same era.  No longer open 24 hours, this establishment has seating of all booths with faux leather that surprisingly did not stick to Ragu’s chubby thighs.

Being lifelong Dayton area residents, it is mind boggling that we had never been to the Hasty Tasty Pancake house before.   Oh, the shame!   We have driven past the neon sign out front a bunch of times.   So we made up for it by going not once, but twice, in a month.  A double Food Adventure!

Our first visit was for the gluttonous reasons (big surprise, huh..).  Hasty Tasty has a Friday night special.  They have an All You Can Eat Fish Fry with 2 sides, for the astounding price of $7.25.  We saw this ad in a paper and it finally convinced us to go try it out.  And guess what, the fish is terrific!  We were blown away by the amount and the taste of the food.  Not what we expected for $7.25.  The cole slaw was great and they served butter pads with the dinner rolls. When is the last time you have seen butter served in pads?  We loved the side of mac n cheese, and Ragu even ordered a side of shrimp for only 99 cents!

Friday Nights: All U Can Eat Fish for $7.25

But the food was only half the story, as we met a wonderful waitress named Betty.  Betty is an older woman and has been working at the  Hasty Tasty Pancake House for 38 years.  She was a delightful server and her personality and advice reminded us of the time “when waitresses were waitresses.”  She brought out our fish fry plates gleefully, and told us about the rich history of this legendary Dayton diner.

After pictures with the staff and the fish, a completely stuffed Food Adventure Crew, wobbled out of the place on that fateful Friday night, vowing to return for breakfast sometime soon.

After we had a few weeks to digest our meals, we again snuck in for a Saturday morning breakfast at Hasty Tasty.  We were eager to see if our first trip was a fluke.

Our waitress this time was a little younger, but had worked for Hasty Tasty Pancake House for almost 2 decades.   We ordered a pecan waffle with eggs.  The Big Ragu wanted a country fried steak, but Ragu had his eye on pancakes.  This after all is a “pancake house.”  Ragu did the only diplomatic thing.  He ordered the country fried steak, and a side of pancakes.  Additional pancake add ons are only $1.60, so it had to be done.   Our waitress raised an eyebrow when Ragu ordered the pancakes and looked around.  The tone was set.

Our Incredible Breakfast Spread

We waited for our breakfast and observed our surroundings.  It was 9am and the place was packed with interesting clientele from all walks of life.  There were businessmen types, families, bikers, college kids, senior citizens, you name it.  There are many regulars here, and they refer to the place as simply “Bunny’s.”  We noticed some interesting hairstyles and dress, which only made the already throwback atmosphere that much more real.  And then it happened.  Our waitress came over with this huge tray full of plates.  She smiled and gave us eggs and Waffle.  She also plopped down Ragu’s Pancakes, Country Fried Steak, Hashbrowns and Bacon.  She then lowered a mammoth plate of biscuits and gravy.  We said to the waitress “Do other people eat more than this?”  She said “Oh gosh yes, this is nothing, a skinny waitress here could out eat anyone in this restaurant.”  We suddenly felt more at ease.   We then  saw a small crane lower another large tray of food to the couple sitting next to us.  Foodies! Ahhh we were among our peeps!  Our table was completely strewn with food and drinks, and the cost was about 20 bucks total.

Let us tell you, the food was PHENOMENAL! It was the best waffle we had ever eaten, and Ragu said they were the best pancakes he has ever had.

 

We have found the morning mecca, Hasty Tasty is thy name.  Everything was terrific, we are still talking about how good it was.  The bottom line is it that this place is an old, nostalgic greasy spoon, with some incredible food.  No gimmicks, no trinkets for sale, just good meals.  It was a rewarding experience and a perfect example of why we do these FOOD ADVENTURES, because you never know what you will find.  It is no mystery why this diner has been around for 59 years.  If you visit Bunny’s Hasty Tasty Pancake House, we promise, you will walk out full and your wallet will still be semi-full too!

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What are your thoughts on Bunny’s Hasty Tasty Pancake House?  Comment Below !

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Celebrating 32 years with 6 course feast

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Having overcome recent issues that threatened the future of this Dayton landmark, L’Auberge is celebrating their 32nd anniversary with a six course feast being offered this Fri, Sept 16 and Sat, Sept 17.  As owner Josef  Reif so elegantly shared in an email to his regulars, ” We are so fortunate to have been a part of your lives and to be able to continue to fulfill your culinary desires.” As part of the celebration L’Auberge welcomes back former General Manager Brian DeMarke. Brian, who is currently working for Vinter Select, an Ohio wine importer, will serve as a Guest Sommelier for the weekend.  The menu for the $100/person anniversary celebration is listed below:

Sashimi of Gingered Blue Fin Tuna with Mussels

Brian DeMarke

Hudson Valley F oie Gras
Mission Figs, Butternut Squash, Port Wine Glaze

Arborio Risotto
Oregon Chanterelle Mushrooms and Truffle Butter

Candy Cane Beets Salad
Fennel Confit and Goat Cheese

Beef Wellington
Mushroom Duxelles, Dauphinoise Potato
Sauce Perigueux

Soufflé Chocolate

Food Adventures Gears up for the 2011 Festival Season

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Let’s face it, summer is over.   Many are bummed over the fact that the outdoor dining patios are closing, and they have no more days left at the pool.  Ragu is no longer laying out topless, scaring young kids. But the end of summer also brings some good news: Fall Festival Season is upon us !!

We absolutely love festivals, and the fall is our favorite time as the big dogs of the fest world make their appearance.  Two of our favorite festivals, The Greek Fest and The Italian Festival kick off the fall season.

Why are they on the same weekend? We do not know why.  Do the organizers understand the misery they put us through and the nightmare of scheduling our Food Adventure weekend?  Why won’t one of these old cultures move their festival a week later?   We may start a petition to put it on the November ballot, so we can spread out our campaign of gluttony.

First up is our study of the Greek Festival (www.daytongreekfestival.com), which is held at the Greek Orthodox Church next to the Dayton Art Institute.  This huge festival recently started charging a $2 admission fee.  Let us give you a bit of wisdom, GO DURING THE DAY, unless you want to experience the madhouse crowd and sheer pandemonium of trying to find a parking space near this festival.

Trigonas, Greek beer, and Gyros

Sure you can visit the arts & craft area or admire the dancers or a statue.  We prefer, however, to admire the gyros, greek beer, and those little golden honey puffs.  Oh, did we mention the baklava and trigonas in the building area kick  Mt Olymp-ass?  The food is reasonably priced, with most items around $3-$6.  Another highlight is a tour of the Greek church, one of the more spectacular churches in this area.  Oh yea, NO FOOD in the church.  This festival offers a huge variety of Greek food, but for you less adventurous souls, there are Greek french fries, and Domino’s pizza’s “Greek slices.”  Ragu says go for the good stuff, like a lamb shank dinner.  You only get it once a year.

If you are the artsy type, then you may enjoy the Greek Band at night, and the traditional Greek dancing.  These dancers jump over napkins, and are better than our best erotic dance moves.  We love the Greeks, we are huge Telly Savalas fans from way back in the day.

On the other side of town is our other favorite festival, The Italian Fall Festa (www.italianfallfesta.com), held at Bella Villa Hall on County Line Road, not far from

Wine Booth at Dayton’s Italian Festival

the Greene.  Ragu has to come here, he is Italian for goodness sake.  Again, may we plead that you go there during the day, unless you like a brisk walk from the nearby armory, or enjoy walking blocks of streets lined with cars.  As you enter the fest, you may be greeted by the sound of Italian music from the live stage.

The outside grounds of the festival features such fare as Cavatelli, Italian sausages, sub-par pizza, calzones and soups.  However, some of our favorite items are found inside the hall building and not outside on the grounds.  Inside, the hall offers nightly dinners.  Friday is Baked Pasta night, and Saturday is stuffed shells night, while Sunday is spaghetti and meatballs.  You may even find Ragu working a meatball sub booth outside, or the beer and wine booth inside the hall.  Ragu has also been threatening to enter the spaghetti eating contest, held at 3pm on Sunday.

We love, and we mean love the cannoli at this fest.  In fact, you are guaranteed to gain 5 pounds by just walking into the pastry area.  We love gelato because of this festival,  the tasty treat.

A Perfect Cannoli

The pastries are homemade, but unfortunately a lot of the other outside area food is not.   So if you choose to eat outside, be sure to let the vino flow and the food may taste a bit better.  And while you are outside, try your hand at bocce ball, where you can reserve a court for a small fee.

So this upcoming weekend, with a gleam in our eye and food stains on our shirts, we say thank you Dayton, for another year of Festival Food Adventures.

What is your favorite food at these festivals? What are your experiences?  Please comment below!

Visit FOOD ADVENTURES  on Facebook by clicking here and “like” our page to become and official fan.

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World of Beer Craft

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Mmmmm...beer

September 7th is National Beer Lover’s Day, and we are living in a golden age of beer. The whole industry has evolved a great deal in the last thirty years, from a time when the market was dominated by lager beers and the craft beer industry was limited. There were a few notable craft exceptions, such as Yuengling and Anchor Steam, but Sam Adams was a long way off. Craft breweries are now growing at an astounding rate, with 725 being in development as of June of this year, and volume of craft beer brewed has grown 14% through the first half of this year.  That growth shows no sign of stopping as American craft brewers are exploring different flavors (21st Amendment’s Hell or High Watermelon is a good example) and styles (Dogfish Head revived classic brews through their Ancient Ale series).

The mainstream brewers have been feeling the heat. While they still have a very comfortable share of the overall beer market (Anheuser-Busch ImBev has 53% of it in the U.S.), they recognize the need to diversify their portfolio of beers to adapt to the growth of the craft beer market and the shifting tastes of consumers. Budweiser’s recent acquisition of Goose Island (some feel a reaction to Miller purchasing Leinenkugel’s) shows the power of the craft beer movement. Budweiser went out of their way to ensure the public that Goose Island will still be run in the same way, just with the resources of Anheuser-Busch ImBev behind it.

Beer, in its purest form, can be made with just four ingredients: malted barley, water, yeast, and hops. This was the basis of the Reinheitsgebot, or German Beer Purity Law, one of the first laws dealing with the production of liquor. The staggering number of beers that are available are made with these simple ingredients, prepared in a variety of ways, and in some cases with extra elements and flavors added to the brewing process. That same variety can be broken down into two different overall styles of beer: lagers and ales. All beers, for the most part, fall into one of these two very broad categories.

Lager can only be enjoyed by people with curly moustaches

Lager – This is the most popular beer style in the United States. When you go to a Kroger or Meijer for a beer run, the bulk of the beer that you see are lager beers. From Molson Canadian to Budweiser to Dos Equis, lager beers have a broad range of tastes and flavors. Lager beers are bottom fermenting, which means that the yeast sits at the bottom of the vessel the beer is being fermented in. They also ferment slowly, which means they have to be stored for a while before they are ready for consumption. Lager beers were stored in caves or cellars, developing a beer that is ideally fermented at 40 – 50 degrees Fahrenheit. “Lager” comes from the German word for “store” or “camp”, and that is what the beer does. Most of the lagers you find will contain barley, water, hops, yeast, and rice or corn.  It is the rice and corn that many people who love beer will take exception to. They are both used as fillers, which do not add flavor to the beer, and make the beer a little thinner in the mouth. The rice and corn do add some sugar to the brew for the yeast to grab on to, which increases the alcohol content. Most lagers are in the 5% alcohol by volume (ABV) range, but can get as high as 14%. Lagers strive for consistent and milder flavor.

Ales – Ales are very English, and everything that lagers are not. Ale historically was differentiated from beer by the fact that it did not use hops during the brewing process. Hops were later added to offset the sweetness that is imparted by the malted barley, and they have been used for that purpose ever since.  Not only do the hops add some balance in flavor, they also preserve the beer. Ales are top fermenting, which means the yeast rises to the top and ferments there, becoming part of the foam at the top of the vessel. Ales are fermented at higher temperature, usually between 60 – 80 degrees Fahrenheit. They ferment very quickly at such high temperatures, which make them a little more volatile and full bodied in terms of flavor. Brewed at too high a temperature, it will release other flavors that may be unintended by the brewer.  Most of the ales you will find are pale ales, such as Sierra Nevada Pale Ale or Great Lakes Brewing Company Burning River. Budweiser American Ale is one of the more full bodied ales at your local grocer. Ales range from 3% to 8% ABV, with styles that can go somewhat higher. Ales have a fuller flavor profile, from sweet with more malt or spicier or bitter with more hops. They can also be served at closer to room temperature with little loss of flavor.

The following beer types fall under one of the major styles. You can easily find any of these types in your local grocery store.

India Pale Ale (IPA) – India Pale Ales have been booming in the stores, with most craft breweries creating this intensely flavorful style of beer. Magic Hat’s 9 Hex IPA, Moerlein’s Northern Liberties IPA (from Cincinnati), and Great Lakes Brewing Company Commodore Perry are more popular versions of this type of ale. IPAs were created when English brewers needed to move vast amounts of ale from England to India. The traditional ales Englishmen enjoyed would spoil on the long journey, giving the men there a bad beer to drink. It was discovered that hops helped to preserve the freshness of the beer on the long journey, so the new ales they brewed has higher levels of hops and malt in them, but the hops usually won out. IPAs have a very bitter character to them, depending on the amount of hops in the brew. American IPAs have a little bit more of a grapefruit or citrus note, due to the type of hops that we grow in America. This is a beer style for someone looking for bold flavors with a little more kick, since many IPAs are 6 – 9% ABV.

Hoegaarden's special glass

Witbier – When you are looking for a witbier (“white beer”), look no further than Coor’s Blue Moon for a very popular example of this type of ale. Anheuser-Busch’s Shock Top and Hoegaarden’s Original White Ale are also great examples of this style, made popular in Belgium and Germany. These ales are typically cloudy and light in appearance, due to the use of unfiltered wheat from the brewing process being in the container. Witbier’s flavors come from not only the wheat and high level of carbonation, but also the coriander, orange peel, and other spices that are added during fermentation. Many people like to drink these beers with either an orange or lemon, but that can obscure some of the more subtle flavors. Hoegaarden has even developed its own glass in which to enjoy their beer best. Witbiers are typically 4 – 6% ABV, but some of them can get as high as 10%.

Stouts – Before the barley is malted (allowed to germinate a little before it is stopped, which helps release the sugars for fermenting), it is roasted, which gives the beer a much darker color and deeper, richer flavor. That rich, roasted flavor is often enhanced in American stouts through the addition of chocolate or coffee flavors, sometimes hops are also added to enrich the flavors. These ales are deep brown or brownish red, reflecting the roasted quality of the barley used. The phrase “stout” and “porter” are often used interchangeably, though porters use different types of malts and aren’t always roasted. The most famous stout in the U.S. is Guinness, but many craft brewers also offer their own stouts, like Mt. Carmel Stout. Stouts usually do not have a great deal of sugars in them while they are fermenting, which often lead to lower ABVs in the 4 – 7% range. However, some stouts can get as high as 10 % ABV.

All of the types of beer mentioned above can be found at your local grocery, as can all of the beers mentioned. These five styles and types are the most popular I found at the stores I went to, but by no means is a complete list of beers. If you are looking to expand your palate with expert guidance, there are a few great places to do so. The Trolley Stop in the Oregon District has a beer tasting for $20 on the first Wednesday of every month. Nine tastes of beer, plus a great education on beer styles and how to taste. Archer’s Tavern cracks open a new craft beer keg every Wednesday night at 5 PM, and offer a great menu to boot. Arrow Wine also has a beer tasting from 5 to 7 PM every Friday night, offering five beer samples to start your weekend off right. Celebrate the day by checking out a new beer, or enjoying one of your favorites at your local bar. Cheers!

3 Course Meal Deal For September at L’Auberge

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L’Auberge has announced it will run a September 3 course meal deal in the Bistro for $25.95.  Reservations are always encouraged and can be made at (937) 299-5536 for this Kettering restaurant located just south of Stroop Rd at 4120 Far Hills Ave.

Starter:
Andalusian Gazpacho Soup served Chilled
–or–
European Greens, Beets and Apples with House Dressing

Entrees:
Wild Alaskan Cod served with Local Heirloom Eggplant and Sauternes Wine Sauce
–or–
Ohio’s Best Chicken Pot Pie
–or–
Beef Bourguignon with Home Made Spaetzle

Dessert:
Local Peaches and Ice Cream

Top Chefs Cook for Glen Helen

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Photo Credit: Itinerant Studio

On Sunday, Sept. 11th at 4pm Glen Helen will host their 2nd annual culinary adventure to  benefit the Raptor Center.  Through its rehabilitation efforts the Raptor Center admits 150-200 birds of prey each year for rehabilitation, and is able to release more than half of them back into the wild.  Through its education efforts, the Center reaches thousands of people each year, who hopefully gain a greater understanding, appreciation, and concern for raptors and other wildlife.

The following  chefs  will prepare a bountiful six-course feast with local foods sourced from area growers:

Kim Korkan and Mary Kay Smith : The Winds Cafe

Doug McGregor and Margaret Mattox : Seasons Bistro and Grille

Carrie Walters : Dorothy Lane Market

Elizabeth Wiley : Meadowlark Restaurant

Margo Blondet:  Sidebar
Guests will enjoy music, complimentary wines, and a raptor meet and greet.  Tickets are available online at glenhelen.org for $150 each.