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IPA’s Featured in New Holland Beer Crawl

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“New Holland Brewing’s Hatter Days is an annual event celebrating the success of the Michigan brewery and distillery with their customers and fans with a litany of versions of the flagship “Mad Hatter” ale. On Saturday, July 30th, New Holland is bringing the Hatter Days to Dayton. 6 Beers, 5 Bars! Come celebrate New Holland Brewing Co’s 14th Mad Hatter Birthday by drinking 6 different versions of Mad Hatter IPA.

Starting at 2pm at Thai 9 in the Oregon District, New Holland’s Beer Ambassador, Clay Cooper, will be tapping a specialty Mad Hatter at 5 different
establishments throughout the day.

Thai 9 will feature Rye Hatter: This beer showcases it’s grain-bill, made up of rye and barley malt. The rye adds a slight spiciness to the caramel-malt base, while also creating a creamy texture. Dry-hopping contributes a fresh citrus finish.

At Blind Bob’s you can experience the FarmHouse Hatter: An I.P.A. aged in Kentucky Barrels. Round, smooth wood character brings
a new dimension to dry-hopped, aromatic hoppiness.

Lucky’s will feature Oak Aged Hatter: aged in Kentucky Barrels. Round, smooth wood character brings a new dimension to dry-hopped, aromatic hoppiness.

Trolley Stop is serving up Black Hatter: A blackened version of Mad Hatter brewed with black malt for a dark, roasty sweetness to the base of the flavor profile. Finishes with a strong Centennial hop character from dry hopping.

And the final stop on the tour will be South Park Tavern for Imperial Hatter: A robust renovation of the India Pale Ale. Assertive dry-hoppying provides an aromatic telltale nose, indicative of the bitter symphony to follow. Bold hop character with lively grapefruit and citrus notes.

“Come to one tapping or come to all! It’s a pay as you go event that is sure to enlighten your taste buds in this World Gone Mad,” according to New Holland’s Clay Cooper.

The Tastiest Week of the Summer is Here

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Diners will once again get an opportunity to eat at some of the Miami Valley’s  best restaurants at affordable prices, while helping to support  local charity’s during Restaurant Week July 24 – 31.  More than 60 restaurants will be offering multi-course prix fixe menus at either $20.11, $25.11 or $30.11.

DaytonDinings Tips:  Make reservations when possible

This multi-tiered pricing is a new twist from the traditional $20 and change (based on the year) format that had been used since the introduction of Restaurant Week in 2005.  This past winter the Miami Valley Restaurant Association (MVRA)  raised the price to $25.11 and according to several restaurateurs guests had a  mixed reaction to the price increase.  So as a compromise this time around, restaurants will pick the price point they feel is best for them and guests can choose based on menu’s, many of which can be found on the MVRA site.

Expect crowds!

Upon perusing the menu’s on the site it’s easy to get overwhelmed by the array of choices.  Some eateries like Benhams and Sidebar are offering meals at several price points.  Others will be offering dinner for 2 at the pre-set prices like Dublin Pub and Hickory River Smokhouse, offering meals for 2 at $20.11, Chappy’s Tap Room & Grill, Pepito’s & Spinoza’s meal deals are 2 for $25.11 and  Kabuki will feed 2 for $30.11.  Based on the menu’s currently posted, it looks like only Fleming’s and The Melting Pot are offering a dinner for one for $30.11

Many restaurants are closed on Sun &/or Monday- check first

Traditionally Restaurant Week has kicked off on Sunday and ended on Friday.  This summer’s promotion has been extended to run Sunday through Sunday.  But take notice – not all restaurants are participating in the extended days, according to the MVRA website.  And keep your eye out, several restaurants often carry over the dining deals for a second week.

No matter where you chose to dine, part of the package includes a donation to charity partners.  $1 of each meal will be shared by Hope Blooms, MVRA Scholarship Fund, Icky Woods Foundation, Clothes That Work.  With restaurant week occurring twice a year, 14 weeks of donations have amounted to over $100,000 in n support of local nonprofits.

While saving on your meal- splurge on wine to compliment your meal

Many people have a love/hate relationship with Restaurant Week.  Before I go any further, I should admit that I was the President of the Restaurant Association when this promotion was launched and I am quite proud of the impact it’s had on our community.  But I know folks that dine out regularly and avoid this week due to the crowd, while appreciating the volume it creates for our local businesses. I also have a group of friends that can’t wait for the menu’s to be posted so they can plan their eating extravaganzas.

Restaurant staff also have mixed feelings about this promotion.  Most appreciate that they will be busy all week, but I’ve heard bartenders complain that while the servers and cooks are busy, that guests aren’t buying anything but the dining deal and therefore they don’t make much money.  As a former restaurateur, I know that those who embrace this promotion as a marketing opportunity are the ones that get the most from it. Owver/Chef Wiley at Meadowlark has been a great example from the very beginning.  She involved her staff, planned creative meals and promoted the menu’s ahead of time to her regular guests and even poured wine for waiting guests.  Savona got creative pairing value wines with each course.

Menu offerings can change – be flexible

I too, have things I dislike about this week.  Like restaurants that sign up for the promotion, but don’t get buy in from their staff.  I’ve been to several places that print a special Restaurant Week menu on an insert and the guests get seated without the promo menu. Whether  intentional or an oversight, I’ve then heard guests questioning whether the restaurant is participating or that they don’t see the $20.11 meal.  Restaurants please don’t make it hard for guests to partake.  The MVRA also promotes a contest offering guests a chance to win gift certificates for filling out a comment card, but many restaurants don’t pass them out- so be sure and ask your server for yours and your meal deal can really pay off if you win!

If you do go out for these dining deals, please keep in mind that for many places, this is the busiest week of the year for them and that can mean longer waits, frazzled staff and sometimes running out of the advertised items.  Be patient and please remember to share the savings you got on your meal when you tip.  Happy dining!

Food Adventures says: Godfather’s Pizza is the REAL DEAL !!

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When Noble Roman’s reopened a few years ago, we rushed over only to be disappointed by a pizza that was NOTHING like the product of the 80’s and breadsticks that were NOTHING like the hand rolled ones we had as kids.  Equally awful, Ragu had tried a Godfather’s Pizza in a gas station in another state. The gas station Godfather’s was more like Speedway Pizza than the Godfather’s of the past.  So needless to say, we were skeptical about the new Godfather’s Pizza. Was it going to be the same taste we remembered from the late 70’s and early 80’s?

The buzz about the Huber Heights Godfather’s Pizza was that it was the real deal.   So Food Adventures grabbed a couple of foodie friends and headed out Brandt Pike to solve the mystery for ourselves.

We entered the restaurant with our entourage of El Jefe and Gene Genie.  The new store works like this, you order first, they give you a number, then you sit down and they bring you your pizza.  Our party of four ordered, we decided to go BIG.  We ordered 2 jumbo deluxe pizza’s.  Hey if we are here, we got to do it right.  First of all, Godfathers is not cheap.  The sizes come in small, medium, large and jumbo.  The large specialty pizzas are $21 and the jumbo ones are $25.  However, the place was very busy, so we knew something was up.

That is not crust, it is a gateway to love

We could hardly stand the anticipation as we waited to try the pizzas.  We saw a packed restaurant of happy customers enjoying what looked like the same Godfather’s pizza we remembered as kids.  Ragu had to order a salad bar to help distract himself from the anticipation.

What followed could not have been better.  They brought out 2 huge, thick pizzas piled with toppings and mounds of melted cheese.  The cheese even had those brown burnt spots we remembered from the old days.  Your Food Adventurers were having a moment.  We kept looking at each other using words like incredible and awesome to describe the taste of the pizza.  Of course, we finished their pie with no leftovers.  El Jefe and Gene Genie on the other hand, had to ask for a to go box.  We left the restaurant humming early 80’s tunes and grateful for the chance to have truly re-lived a childhood food experience.

Exactly how we remembered it ! Click on the picture to enlarge and see for yourself!

A few months later, a Godfather’s opened up on Wilmington Pike near Feedwire Rd in Kettering/Bellbrook.  We had to make sure this was the same legit product and not one of the gas station Godfather’s pizza that resembles a frozen pizza.

Again, Godfather’s delivered as promised.  We ordered a small pizza this time, but still received the same great quality.  The small pizza was by no means cheap  at $14, but definitely worth it.  This pizza had anchovies on it and was very tasty.  It was also loaded with toppings like onions, green peppers and mushrooms.  We saw that the Wilmington Pike store had a small dining area and a “To Go” window as well.

Thick pizza – click on this photo to enlarge and see

Are you someone who misses that pizza taste of the early 80’s?  Then your Food Adventurers suggest you change into some terry cloth shorts and rock the 70’s afro to put you in the mood for some throwback Godfather’s Pizza.  Believe Food Adventures when we tell you: “It’s a pizza you can’t refuse!”

Click on this photo to enlarge. It will knock your knee high striped 70’s socks off

Please visit Food Adventures on Facebook. Check back every Thursday for a new “Food Adventure” article on DAYTONMOSTMETRO.COM

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Centerville Market Walk

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Last week I met up with Chef Anne Kearney of Rue Dumaine Restaurant at the Centerville Farmers Market. I talked with Anne about whats in season at the market and finding its way on to her menu. Anne has always been committed to using the freshest superior ingredients. Right now Rue Dumaine’s menu features local peaches, plums, and apples from Downing Fruit Farm’s; salad greens from Hungry Toad Organic Farm; Morning Sun Farm’s eggs and spelt; Tim Downing’s tomatoes; and Brickel Creek Organic Farm’s raspberries, gold beets, and blackberries – just to name a few! What summer crops does Chef Kearney most look forward to? She can’t choose just one: “Beets, tomatoes, greens, beans, oh, the list is long!”

There are countless reasons to shop farmers markets: freshness, flavor, nutrient content as well as economic, environmental, and social reasons. You can simply taste the difference; produce is ripe and fresh because it’s bred for flavor whereas supermarket produce has been bred for shelf life, picked green and gassed to ripen slowly.  Supermarket shopping has become a confusing minefield of GMOs, pesticides, and preservatives. When you visit a farmers market answers are just a question away – all you have to do is ask the farmer. If you commit to eating what is in season locally, you’ll learn to handle new ingredients and you may find some new favorite flavors. Supporting the local economy is easy to understand at a farmer’s market, your hard earned dollars stay in our community, with people who support the community. I first met Anne when she and my Husband Joe both cooked for the March of Dimes Celebrity Chef Auction. When it comes to the environment, we can feel a sense of contribution buying local produce since it traveled far fewer miles to get to your plate than supermarket produce. A study in Iowa found that a regional diet consumed 17 times less oil and gas than a typical diet based on food shipped across the country.

Dayton area chefs are doing their part as well; local food is a major new trend but it isn’t anything new to Anne Kearney. “Year around I create daily specials that feature our local harvest. Check out the website to see what is being offered every day. Throughout the year I have many local greens and mushrooms that are featured on the core menu.” More and more chefs, like Anne and my Husband, are participating in farmers’ markets. On the second Thursday of each month Anne offers a selection of seasonal artisan soups, salads, and sandwiches to Centerville market patrons.

This year has been brutally hard for our area farmers. Heavy spring rains delayed planting for so long that some crops just didn’t make it into the ground. That rain is still having an impact on the produce at the Market and it will affect the entire season.  Despite the spring’s weather-related setbacks, area farmers’ markets are open this summer rain or shine. Remember to make an effort to shop a farmers market even when it’s raining – those are the days our farmers really need support. Make time to shop the market before heading out to those fairs and festivals this summer too. And when choosing where to dine out, consider the area restaurants and eateries that feature local products. Supporting them also supports our area farmers!

I talked with Robert Downing of Downing Fruit Farm and his pride in the quality of their produce was evident. Mr. Downing told me that his apple cider won first place for all of North America in 1999. I tried some of his peaches and the flavor and sweetness were truly remarkable, it’s easy to see why chef’s are selecting them.  “We are working hard every day to produce a quality product for our guests while utilizing our community’s bounty. Our clientele knows of the effort it takes and appreciates it.” –Anne Kearney

Don’t miss Rue Dumain’s study of pig, “Tour de Swine” this August. Anne is creating a pork special utilizing a few of the more obscure piggy parts!

As promised, Chef Kearney has written a special recipe for you to try out with some local raspberries and peaches:

Click to enlarge!

The Centerville Farmers’ Market, located at 829 S. Main Street, is open Thursdays throughout the summer from 2:30-6:30 and hosts ten regular vendors. In addition to Anne’s goodies, I saw wonderful tomatoes, peaches, plums, green beans, potatoes, zucchini, summer squash, lettuce, cucumbers and much more. Visit Our Ohio to view a list of what is in season this summer.

Market Walk looks forward to talking with more area chefs to see what local ingredients are sparking their imaginations this summer. Every week The Chef Case Facebook page highlights local ingredients from farmers at the 2nd Street Market and look forward to the next issue of Market Walk which talks with Chef Wiley about Meadowlark’s recent move to 5531 Far Hills Avenue and the farmers from the Yellow Springs Farmers Market that she works with.

See you at the Market!

Photo Credits: Ardently Ohio Photo

Cool Soups Luncheon Benefits Peace

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You’ll get relief from the heat if you attend the annual Cool Soup Lunch this Friday, July 22nd that will take place at Christ Episcopal Church at 20W. First Street.  For $20 you’ll receive an artisan-made pottery bowl or a vintage Kuntz’s Cafe Bowl filled with six freshly made cold soups (including a vegan option), Ashley’s Pastry Shop breads, a beverage and dessert, as well as benefit the Dayton International Peace Museum.
The soups are being made by a variety of people, including the chef from Cafe Monet from the Dayton Art Institute.  There are scheduled to be a watermelon gazpacho, a cold squash soup and exciting desserts.  “This fundraiser has been a big hit for the museum” says Chris Dull, co founder of the museum.  The museum is run fully and completely by donations and staffed fully and completely by volunteers.
To Sign Up and Pay by Credit Card on the Museum’s Secure Website. Select “Cool Soups” from the “Program Designation” drop-down menu and enter the cost at $20 each for the tickets you are ordering.  Include the names of those coming to enjoy the Cool Soups in the “Comments” field at the bottom of the form. Reservations should be made by July 21st.


Food Adventures heat things up at the Kickin’ Chicken Wing Fest at Fraze

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Stepping out of our Sebring convertibles on a humid summer day in front of the crowd, we knew we were in for a hot time.   The Big Ragu, with horrendous windblown hair, sniffed the aroma and approached the festival.  Make no mistake, Ragu loves wings, well done wings cooked all the way through.  Some prefers boneless chicken wings and all was unleashed at the fest.

Your Food Adventurers arrived at the first ever KICKIN’ CHICKEN WING FEST at Fraze Pavillion in Kettering right at the fest opening time of 2pm.  A crowd had already formed in the 90 degree heat.  Eleven restaurants offered their take on the almighty chicken wing.    Some offered other menu items in addition to wings, and most booths offered wings in 5 or more sauces.

Little did we know, the first wings we tried were going to be our favorites.  A place called Nick’s Restaurant from Xenia, had our favorite wing flavor of the day.  We had never heard of this place, but their Spicy Garlic Wing was our vote for best chicken wing.  Great taste, great kick and there was Parmesan cheese in the sauce.

Nick’s Restaurant’s Spicy Garlic Wings were our favorite flavor at the fest

As we walked from vendor to vendor we saw familiar favorites and some unfamiliar restaurants.  There were BW3, Rooster’s, Cold Beer & Cheeseburgers, Beef O’Brady’s, and Buffalo Wings and Rings, all which we have had often.

We also saw McGillicutty’s restaurant out of Kettering who offered baked chicken wings, a tasty alternative to the fried fare.   Your Food Adventurers really enjoyed the hottest wings offered by Romer’s Sports Bar & Grill from Bellbrook.  They were scorching hot and turned on the waterworks for an already sweaty Big Ragu.

Romer’s Hot Wings Really Lit Us Up !

The prices of the wings were reasonable, 3 wings for $2. The cold beer sold for the regular inflated price of 5 bucks, which did not seem so bad on this steamy day.

We visited the Brixx Ice House Booth for Chicken Skewers with Bourbon Sauce and Vegetable Shish Kabobs.  Not bad for only 2 dollars a skewer.

We enjoyed the hot wings at the Archer’s  Tavern booth, which featured fiery sauces from Crazy Uncle Jesters.  We also tried the whole wings from Paradise Key which were a little undercooked for our taste, but they had the most customers in line for food.

Other sauces that we enjoyed were Buffalo Wings and Rings Parmesan Garlic,  Sweet n Sassy wings from Cold Beer and Cheeseburgers along with their Chipotle wings.  More favorites were the Rooster’s Killer sauce, Romer’s Asian Persuasion wings, and Archer’s wings with Crazy Uncle Jester’s Louisiana Firestorm or Jamaican Hellfire sauces!  We love BW3’s Teriyaki sauce while Ragu hit some of their Carribean Jerk wings.

The Sweet n Sassy wings from Cold Beer & Cheeseburgers were wickedly tangy

The heat and the spices took their toll this Food Adventure.  At the end our our tasting, we looked over and laughed at the messy Big Ragu.  With sauce on his face and hands, Ragu had to take a time out to wash up with cold water in the bathroom sink.  What emerged was a sopping wet Ragu, with his hair slicked back and bloodshot eyes.  His  chapped lips were still burning, but he managed a smile.  Sure some lines were long, but there was a “hot time in the old town tonight!”  We loved the first annual Kickin’ Chicken Wing Festival, it definitely didn’t lay an egg!

Please visit FOOD ADVENTURES ON Facebook. Check back every Thursday for a new “Food Adventure” article on DAYTONMOSTMETRO.COM

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L’Auberge Hosts Annual Clambake

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In traditional New England Style, L’Auberge, located at 4120 Far Hills Avenue in Kettering,  will be serving up a clambake plate that includes a whole Maine Lobster, little neck clams, shrimp, mussels, redskin Potatoes, sweet Onions and corn on the Cob.  This meal will be offered during dinner hours which are 5:30 9pm on Thurs, July 14 and 5:30- 10pm on Fri, July 15 and  Sat, July 16. The clambake option runs $39.50.

Reservations are suggested and can be made by calling the restaurant at 299- 5536.
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Food Adventures hits a truly AUTHENTIC Mexican Restaurant – Taqueria Mixteca

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And we mean AUTHENTIC on E. 3rd St

There was a time in our lives when we once considered Taco Bell to be really good Mexican food.  It was during our high school and college years, when money was scarce and our late night cravings were curbed by a ritual “run to the border”.

After college, we started dining at various chain restaurants claiming to serve authentic Mexican cuisine, but they were no more than glorified Taco Bells.  As the Big Ragu’s favorite band Survivor said, “The Search is Over”. We are officially in love with a little restaurant on East Third Street in Dayton called TAQUERIA MIXTECA which means “damn good Mexican food” in Spanish.

Chicken Taco, Ground Beef Taco – note the double corn tortilla

Taqueria Mixteca isn’t a fancy restaurant, it is one of those places that you may shoot a glance at while driving by.  They don’t advertise, they don’t have a fancy dining room — we don’t even know if they have a bathroom! They do however, have a drive-thru.  What the place lacks in character is compensated for by a diverse group of diners, with a great menu to match.  The majority of dishes give you the option of ordering the kind of meat you want, ranging from chicken to tripe.  They have three different homemade sauces and delicious homemade salsa.  There is something for everyone…even you vegetarians out there!

Big Ragu tries the homemade hot sauce

On the day of our visit, the Big Ragu ordered multiple tacos including: Chicken, Chorizo, Beef Tongue, and Ground Beef.  The Food Adventures Crew also decided to try the Pork Quesadilla and Enchiladas.  We agree that these might be the greatest tacos we have ever eaten due to one factor — simplicity.  While other places load on the cheese and sour cream, the only ingredients that you find here are meat, cilantro, onion, and a lime wedge all placed on a double corn tortilla.

Since we are spicy individuals, we decided to try each one of their three homemade sauces and were not disappointed.  One of our favorite moments of this taco trifecta was making the Big Ragu try a Beef Tongue Taco. This was not an easy feat as The Big Ragu is picky about his meat.  He avoids steaks at any cost claiming textural difficulties and is the only Italian we know of who hates meatballs. We might not recommend the Beef Tongue Taco, but it was quite amusing to see the Big Ragu squirm.

Authentic Enchiladas

We didn’t know what to make of the Enchiladas when they brought them out because when we think of Enchiladas, we think of them topped with white cheese sauce.  These were naked as the day we were born and had a red-orange glow. Again, the taste of the enchiladas spoke for themselves.  Authentic, simple and the flavors were unique.
One of the biggest surprises was the pork quesadilla. The flavor was intense and fresh. It was probably our favorite item of the night.

The price for our meal was a great value.  Our bill was only $21, a great price for all of the items we tried.  Taqueria Mixteca was recommended to us by people who are from Mexico, or have spent a lot of time south of the border.

The Pork Quesadilla was our favorite

Sure the El Toro and El Rancho Grandes have their place, but this is the closest thing to AUTHENTIC Mexican that you will find in the Dayton area.

So get over to Taqueria Mixteca… VAMOS !!

Please visit Food Adventures on Facebook. Check back every Thursday for a new “Food Adventure” article on DAYTONMOSTMETRO.COM

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Olive-an urban dive – Try It For Lunch This Week

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If you’re one of the many that’s been watching the transformation of the old Wympee’s building at the corner of 3rd and Wayne make its slow transformation over the past 8 months, let me tell you – it was worth the wait! Friday night I was among the lucky 150 guests that got to “Dive into Olive.”  This week long preview was smartly marketed by owner/operator Kimberly Collett, who did an excellent job using social media to build excitement, followers and future customers for her eatery.

As 30 of us sat down family style for dinner we were handed a piece of paper and a pen and asked to  really honestly share our opinion.  We started with baklava, followed by caesar salad, tuscan grilled cheese and gluten free tomato bisque (I have to say Coco’s tomato bisque now has competition). As each course came out Kimberly talked about local suppliers, what tweaks could be made to offer dishes as vegan and explained the challenges of a tiny kitchen.  Sacrifices had to be made- like going without a dishwasher- so plating has been thought out very carefully, and each glass, utensil and pot must be handwashed.  You could hear the pride in her voice as Kimberly shared with us that she made each table, the ceiling tiles and the bar was created out of a tree her grandfather cut down over 60 years ago.  The lights over the bar are made from Chimay Blanche bottles (Kimberly’s favorite beer – might come in handy to know if you need in without a reservation).

open faced tuna taco

Highlights for me included the spanikopita, garlic hamburger, fried leeks (think onion rings), tuna tacos  and of course the Jeni’s Splendid Ice Creams– Olive is just one of 300 approved restaurants in the country permitted to carry their products.   Each ingredient, we learned, must appear in at least 4 items to earn it’s place in the pantry. At Olive, everything possible is made from scratch, from as many local ingredients as can be found. Since all of their items are made from scratch, there isn’t even a can opener in the kitchen.  They will be promoting their local purveyors on the back of their staff shirts- the inaugural  shirt highlights 40 farmers. The restaurant won’t have a liquor license, so you are encouraged to bring your own beer or wine and they’ll happily supply the glassware.
Olive has over 1300 facebook friends who have been following the saga of the permitting process, came to their defense when occupancy numbers were at stake, and stopped by when invited for a graffiti party prior to the drywall going up.  And now finally like we told you back on June 13 Olive will be open from 10am – 3pm for a soft opening for lunch. They are offering a $10 meal which they describe as  “salads, lunch sized & a cuppa soup.” Check out the menu. Locavores will appreciate all the freshly sourced food, but remember- that doesn’t come cheap.  You’ll pay more to eat here- but the flavors you’ll get to taste will make it so worth it. But bring cash- Olive doesn’t take credit cards yet, and even when they do they won’t take American Express.

homemade cheescake with fresh cream

And while you’re there- think about reserving the place for your own private dinner party. Mon – Wed you can host your own evening- either pre fixe meal or off the menu for a party of up to 30.  There is also a darling patio out back that seats 15.   We’d love for you to share your impressions in the comments below, if you dine at Olive!

New Thai & Sushi Option Downtown

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Over a year after it was officially announced, and much speculation that it would never happen, Sa Bai, a casual upscale Asian restaurant, has finally opened at the corner of 5th and Jefferson Streets, across from the Convention Center.  Described by  owner/manager Saveth Yun, as a mix of 90% thai, 10% sushi, the restaurant will seat about 140 guests.  Previously Mr Yun was the general manager of Teak Thai Cuisine in Cincinnati.

He also tells us that he has plans for live music on the patio later in the summer.  The patio will seat another 80 guests.  The restaurant will serve lunch Mon – Fri, from 11am – 2:30pm with prices in the $6-$8 range.  Dinner service will start at 5pm seven day a week.  He expects dinner will be served until 9 or 10pm, but will have to see what traffic dictates.

sushi bar at Sa Bai

Yun says diners should expect to spend $10 – $15 on dinner entrees.  Happy Hours will be offered, but details weren’t firm yet on what that will include.

Sa Bai will be able to offer groups private seating, either in a curtained off section in the main dining room for about 40 or in the back room by the sushi bar for larger groups.  For more information  call the restaurant at 535-2900.  Yun says while he’s registered the domain name, he hasn’t had time to get the website working yet, but will soon.

There is free parking under the Transportation parking garage off Stone Street, where Neon Movies visitors used to park.  (Neon guests can now park for free across the street in the old bus station lot). Let us know your impressions if you dine at Sa Bai, in the comments below.

JET FREEZE for Summer Food Adventures and Treats

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Serving Customers Since 1957

What does a sweaty Big Ragu do to cool off this summer?  We leave the swim club and get a fix at JET FREEZE!  Located at the corner of Grange Hall and Patterson Rd in Beavercreek, this little known secret has been satisfying customers since 1957.

A favorite of Ragu’s since his childhood and able to quench any sweet tooth, this place has the most INCREDIBLE SOFT SERVE ice cream ever.  Why is the soft serve so delicious?  The answer is fresh milk.  We saw them pouring gallons of Reiter milk into the machine that mixes the 95% fat free treat.

Strawberry Soft Serve

Jet Freeze has chocolate and vanilla soft serve.  They also specialize in strawberry, a flavor that is rare in soft serve circles.  The management told us the strawberry flavoring is specially mixed by employees for that great one of a kind taste.  All flavors of soft serve cones are value priced from $1.20 to $1.80 for the large cone.  In fact, we had a hard time finding a menu item that was priced above 3 dollars.

The place is simple and old school.  They have 70’s style booths in the inside dining room, which is like an enclosed patio.  The outside dining area features decades old stone tables and benches under yellow neon bulbs. Customers look particularly handsome under this lighting.  Make sure you bring cash, because they do not accept credit or debit cards.

Family owned from the start, JET FREEZE has held onto its roots, while continuing to serve tasty treats year after year.  But beware, Jet Freeze is closed during the winter months, so you cannot satisfy your cravings year round.  Let’s get back to the food ….

The Big Ragu is addicted to their PEANUT BUTTER SUNDAE.  The Food Adventurers found out they mix their own peanut butter sauce.  We also tried the Banana Split which was very tasty and filling.  Another treat that Jet Freeze serves are their FLURRIES. This is a take on the Dairy Queen Blizzard, and the soft serve makes this a winner, no matter what your topping.

Peanut Butter Cup Flurry and a Footlong

The menu also includes sandwiches.  Let us recommend the FOOTLONG with or without chili, and check out the BBQ sandwich.   Our suggestion is stick with the mainstays: soft serve or the sundaes.  Be like us, stay cool and  “Jet on over to Jet Freeze.”

Please visit Food Adventures on Facebook. Check back every Thursday for a new “Food Adventure” article on DAYTONMOSTMETRO.COM

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Dayton’s First Entirely Vegan Restaurant

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The Loving Hut is an anomaly. It’s Dayton’s first and only entirely vegan restaurant, and it’s in the Dayton Mall food court. I’ve eaten there about ten times, and I keep coming back. As a vegan foodie, I love to support this place simply because I can eat ANYTHING on their menu! I don’t have to order like Sally (When Harry Met Sally) to get vegan food. You may remember that in 2010, they won the prize for Best Vegan Fastfood in Dayton (by a landslide!!) and I think they are pretty much a shoe-in for 2011 as well.

My FAVORITE thing to order at the Loving Hut is the American Panini. It’s two slices of Tofurkey deli slices, Daiya shreds, a thin smear of Vegenaise, a few pieces lettuce, and fresh basil.

As you can see, the sandwich is mostly bread, but it’s a really great bread. It’s crispy on the outside, but not greasy, and tastes more like a European bread instead of the overprocessed breads found virtually everywhere else. It’s my favorite meal there. At $6.50, it’s in my price range. I pretty much always get this panini because it’s so good. I had a bite of the the Portabello Panini (with carmelized onions) and it was great, but my husband complained to me that there were not enough mushrooms. Next, I want to try the Chicken Salad panini. I hear it’s awesome.

Sandwiches come with sweet potato fries, which are FABULOUS! You probably know that I LOVE these because sweet potatoes are on the Clean 15, and regular potatoes are on the Dirty Dozen. Sweet potato fries are still pretty obscure, too, which makes them a treat. The fries are dusted with a mysterious substance that tastes like pepper and powdered sugar.

Most of the meals at the Loving Hut come with a tiny cup of slaw, shown in the picture above. It’s usually fruit mixed with cabbage in a fruity dressing. I’ve always been told to eat fruits and vegetables separately, unless you don’t mind a lot of gas. However, this is such a small portion, and it’s packed with antioxidants, that I ignore the advice. And, no, I haven’t had a problem with gas.

My first exploration there was the vegan shrimp. I haven’t eaten shrimp since I was about 8, but the vegan shrimp was about how I remember it: flavorless, globby, and not terribly interesting. However, I’m really into food with lots of flavor, so people who prefer milder tastes might like this more. The sweet chili sauce but was a bit unremarkable. As an appetizer, they were expensive (3 for $5.90). I must say that I don’t really heart this.

The “Lasagne of the day” is either layered lasagne with Daiya cheese and veggies or ravioli with cheese on top. While it was good, my own lasagne is better (with mock ricotta made from pureeing tofu, olive oil, parsley, and salt), and one of the reasons I like eating out is to try new things, get new ideas for recipes, and to eat food that I can’t make. The portion size was also a little small for the cost ($8.50). I haven’t ordered it again, but I would if I was in the mood. It was still delicious.

One of my favorite things to get there is dessert. How often can you get vegan dessert somewhere?! There are little truffles and cookies that are really great. I don’t know who bakes for them, but I am pretty sure it’s off site because I remember seeing business cards for them. They’re reasonably priced and very good. The chocolate truffles especially are so rich and decadent, and a great $1 pick-me-up. Cookies have also been decadent without being overly sugary or overly biscuit-y.

I’ve spoken with a few people who expressed concern over the seemingly religious / cultish aspects of the Loving Hut. You can see this as you wait for your food: there is a television broadcasting people meditating, people talking, and such. As far as I can tell, the “Supreme Master Ching Hai” started the Loving Hut concept to spread compassion. Reviews are mixed about the her: including positive, albeit lackadaisical, and fearful people who have family caught up in the religion / group. However, until I hear that the group is terribly wrong, I’ll continue to support them by buying their food. Also, because they are available as an alternative to McDonald’s (whom I believe are a wider-reaching, more harmful group), I will continue to get food there. It’s my opinion that the Loving Hut helps people who want to try veganism and don’t know where to begin. I’m sure a lot of them may have sampled something from the Loving Hut, and that’s a great thing.

There are rumors that they might move eventually, but until then, enjoy the mall atmosphere. Just don’t be surprised if a train blows past you while you’re tucking into your panini and fries.

P.S. Keep an eye out for their specials, including the Cheesesteak. It blew my mind! SERIOUSLY! They should have it all the time. It’s my favorite meal there, but it’s pretty random, so watch their facebook page for updates, or call and ask or beg them to have it again. And let me know so I can order a couple. 🙂

What’s your favorite meal at the Loving Hut? Leave a comment!

(The Loving Hut is located in the food court at The Dayton Mall and owned and operated by husband and wife team
Jody and Jay Picagli.)

This article originally appeared in dayton. vegan. food., a blog written by Astrea Taylor, who describes herself as ” a vegan with classy taste buds. I love to eat and like to support local restaurants. I have successfully lobbied restaurants for vegan food. I’m a great chef in my own regard but I don’t always feel like cooking. I honestly wish there as a place that made food the way I like it, but since there isn’t, I’ve discovered a bunch of restaurants that are also great at what they do. Veganism is my passion, and I want to share the local experience.”  We hope to share more of her vegan experiences with you here on DaytonDining.


North China – Best Damn Egg Roll Ever

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The best egg roll you will ever eat

We cant get enough egg rolls at a little place in Centerville.  This place is called North China. For our first food adventure posting we chose a favorite in our home town.  We are reformed Chinese buffet-ists.  No longer are we blinded by the tacky neon lights that adorn the buffets.  We have found a place that changes all that.

Since 1987, North China has been doing things the right way.. homemade.  They roll their own egg rolls, which have a peanut flavor that is downright addicting.  They press their own wontons, they handmake each crab rangoon.  This is one of Ragu’s Favorite places to eat, and the prices are an incredible value.  Folks, the lunch prices average 6 to 7 dollars and you get soup, wonton and a chicken wing.

Each dining experience at North China is like a family affair. It starts with being greeted by the owners, a friendly staff, and inviting decor.  We always enjoy comparing our bellys to the life sized Buddah statue in the lobby.

The menu has lots of options, traditional choices and not so traditional choices.  Want to be a food adventurer?  Then go for the Korean menu and play roullette (written in Korean, bring your own translator).  This is how we stumbled into the gelatinous sea cucumber, which is one of the most interesting, exotic and strange things we have tasted.

Orange Beef: A Labor of Love

Here is what we do recommend:

First and foremost, you have to try the best damn Egg Roll ever.  The hint of peanut and pork is amazing to even the grumpiest of people.

One of our current faves is Orange Beef, a dish that is made with hand sliced orange rind and bursting with flavor.  Not your bottled sauce here.

The House Noodle Soup is very tasty and is filled with noodles, shrimp, beef and scallops.  Even the Food Adventurers couldn’t finish this meal sized soup big enough for 2.

Ragu’s Fave: Crispy Shrimp

Ragu has been addicted to the Crispy Shrimp dinner since the late 80’s, a fried favorite with a sweet spicy sauce.  Ragu also loves the thinly sliced Mongolian Chicken lunch which is served over a bed of crispy rice noodles (he asks them to make it spicy!).

If you are looking for a great Chinese restaurant, we invite you to check out one of our favorites.  It is a great sit down dining experience.

Chef/Owner “George” is a master craftsman and takes pride in his dishes.   Your humble Food Adventurers say “RUN DONT WOK to NORTH CHINA !”

Check out FOOD ADVENTURES 

on FACEBOOK HERE.   If you’ve got a suggestion of a place we should visit, tell us below in the comments section.

[album: http://www.daytonmostmetro.com/wp-content/plugins/dm-albums/dm-albums.php?currdir=/wp-content/uploads/dm-albums/North China/]

Kettering’s Newest Restaurant Opens Thursday!

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In a location that has gotten the better of several previous tenants (Barbie’s Bistro was there from June 2008- May 2010, followed shortly by Millie’ Philly Cheesesteaks)  Kent Kumbroch feels confident that Amicis Place will be successful.  “We’ve put together a fun place, done significant upgrades and have a menu that is right for the location.  We want people to eat local and eat fresh,” shared Kumbroch.  He stressed that just about everything that can be made in house is and he sources many of his ingredients locally.

Your chance to check it out begins on Thurs, June 23rd, when the restaurant opens for breakfast  at 7am.  Morning meals will run $6-8.  Lunches, which will feature sandwiches on bread from Belmont Bakery, run about $6.50 and salads for about $8.  Chef Josie describes the menu as casually elegant. Brick oven pizza’s will play a big part on the menu and run $7 -$13 for classics, while specialty pies, with your choice of  traditional white  or multigrain crusts will be in the $9-$18range.

The restaurant has a liquor license and the house specialty is a homemade Limoncello, which can be served frozen or on the rocks.  Sounds like the perfect patio drink, and since the patio is about 1/2 the seating at this quaint place, let’s hope for some good weather for their opening weekend.  And in what sounds kind of weird, the restaurant will not be serving beer or wine, since their liquor license doesn’t include them, at this time.

Kent mentioned that he’s been working since mid-April remodeling the building and feels like he’s created “a nice relaxed place to hang out.”  Once he gets things running smoothly, he has future plans to host a weekend farmers market in the parking lot.

We wish him luck and we’ll check it out soon. If you go, let us know by commenting on the bottom of this post!

1122 E. Dorothy Lane in Kettering.

Hours:

Mon – Thurs: 7:00 am – 11:00 pm
Fri – Sat: 7:00 am – 1:00 am
Sun: 7:00 am – 11:00 pm

Martini Madness

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The best things in life come in martini glasses.

That is the valuable, out-of-the-classroom lesson I learned last Friday when my roommates who graduated this May came back in town for the University of Dayton’s annual Alumni Weekend to, in one of my friend’s words, “relive the glory days of one month ago.”

I wish every weekend was Alumni Weekend: Enjoying drinks and appetizers at Bar Louie with some of my best friends!
I wish every weekend was Alumni Weekend: Enjoying drinks and appetizers at Bar Louie with some of my best friends!

After bouncing around ideas on how to start our weekend off right, we quickly agreed upon catching some drinks and food at Bar Louie, 4492 Glengarry Dr., in the Greene Town Center. Much to my surprise, this “casually cool” bar and restaurant offers a “Happy Hour with Louie” from 4 to 7 p.m. Monday through Friday.  How have I missed this amazing offer for the past four years?!? Have I been living in a cave?! I couldn’t have been more disappointed in myself.  The sweet happy hour deals include $3 drafts, $5 martinis, $4 glasses of wine and select half price appetizers.

I wanted to make sure I made up for tragically wasted years without this happy hour in my life, and studied the menu extensively before making a decision.

This Pom Peche martini, a mix of pomegranate syrup, mango purée, orange juice and Sprite, was simply exquisite!
This Pom Peche martini, a mix of pomegranate syrup, mango purée, orange juice and Sprite, was simply exquisite!

The first solid choice of my night was ordering the Pom Peche martini. The magical bartenders mix absolut apeach, pomegranate syrup, mango purée, orange juice and Sprite together to make this fabulously fresh drink. My martini, served with an orange slice on the side, was sweet, summery and sophisticated.

These drinks were hard to turn down, though, and will be on my list for my next happy hour adventure:

-Diva, made with SKYY Pineapple, PAMA Liqueur, pomegranate syrup, pineapple juice and pineapple;

-Effen Good (I want to order this just so I can say “Give me the Effen Good one.”), a mix of Effen Cucumber, mint, fresh lime juice, cucumber and agave nectar; and

-The Abbey, made with Hendrick’s, fresh grapefruit and lemon juices, pure cane syrup, grenadine, and lemon twist.

While enjoying my drink and feeling young and hip amongst young professionals sitting at nearby tables, appetizers were served. Three of my friends decided to try the bruschetta pomodoro, and were kind enough to share with me. Probably because I couldn’t stop staring — This was the most beautifully arranged hors d’oeuvre I have ever seen.

Served in a giant martini glass, the grilled country pieces of bread are topped with a generous amount of garlic, tomato, oil, basil and parmesan. I’ve studied abroad in Rome and enjoyed tons of delicious Italian plates, and Bar Louie’s bruschetta is still TOP of the line on my list.

My beautiful friends Kim and Anna shared their half-price bruschetta pomodoro appetizer with me. It was stunning, unique and tasty -- Everything I could ever ask for in a hors d'oevre.

My friends Kim and Anna shared their half-price bruschetta pomodoro appetizer with me. It was stunning, unique and tasty -- Everything I could ever ask for in an hors d'oeuvre.

This appetizer doesn’t survive on good looks alone, though. It has a unique taste and decent price (normally $6.99; $3.50 during happy hours) to back it up, and is by itself a perfectly satisfying meal.

Other select happy hour appetizers specials abound. If bruschetta pomodoro isn’t the right choice for you, check out the half-price:
-Spinach & artichoke dip (with tortilla chips);
-Crispy calamari (flour dusted, crispy fried, with cocktail sauce);
-A cheese or chicken quesadilla (with sour cream, pico de gallo and guacamole);
-Trio dips & chips (with salsa, guacamole and queso);
-Farmer’s Market Pizza; or
-Boneless wings.
Share them with your group, or consider ordering one or two items for a meal. You won’t be able to hold back. Or stop admiring the serving platters.

Bar Louie’s daily hours are from 11 to 2 a.m. You’ll feel classy in this restaurant and bar, full of contemporary photography, mosaic tiling, modern lighting and several plasma TVs. The menu, offering appetizers, pastas and entrees, along with beers, cocktails, microbrews, and wines by the glass and bottle, is worth checking out.

If you are looking to wind down after a tough day at work, or just want to start your weekend with a drink and meal with some good friends, stop into Louie’s between 4 and 7 p.m. for three hours of pure happiness.

Two at the Very Most

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Martini anyone?

It seems highly appropriate that National Martini Day also falls on Father’s Day; dads of the 50’s and 60’s (now granddads) enjoyed this cocktail in its prime. It was a manly drink, right up there with brandy and whiskey. It was not only the drink of entertainers and people who were hip, it was the drink of powerful and influential men as well. You could see many of the members of the Rat Pack (most notably Dean Martin) sipping on them as well as two of the heads of the Allied forces, FDR and Winston Churchill. Churchill was very particular about his martinis; it was chilled gin in a cocktail glass, while giving a nod to a bottle of vermouth in the corner of the room. The phrase “a three martini lunch” even comes from this era, when executives would go out and drink fairly heavily at lunch, then come back and do a solid(ish) afternoons work. Vodka helped with that particular lunch choice, since you could come back from it without smelling of juniper. It was when men were real men, women were real women, and cocktails were real cocktails. It wasn’t too long after this era that the cocktail went into semi-obscurity.

Interestingly enough, it was a group of four women that brought the martini craze back in full force, and started a debate among bar tenders and mixologists about what a martini is. The ladies in Sex and the City, Carrie Bradshaw especially, brought into the limelight a martini that was created in the 1970’s, the Cosmopolitan. It was the opposite of the “manly” drink of the 50’s; sweet, fruity, and pink. Instead of being consumed by the powerful and influential men of the day, it was being consumed by the women other women wanted to be like and could relate to. This brought out an entire group of cocktails chilled and served in the iconic cocktail glass (Therapy Café has a pretty impressive list of them), and a debate about what a martini actually is.

Are you a martini or not?

The debate rages on in various articles and conversations about what a martini actually is. Purists will say that a martini is a combination of two ounces of gin, a half ounce of dry vermouth, well chilled and served in a cocktail glass. They may also grudgingly admit to vodka being substituted for the gin. But, they will balk at even the inference that a Cosmopolitan or an Apple Martini are true martinis. They are cocktails served in a fancy glass. The other camp understands the flexibility (and occasional laziness) of the English language. Martini has come to represent a category of cocktails, served in a chilled cocktail glass, with typically a hefty amount of spirits and a scant amount of mixer. This definition allows for the wide variety of flavors and color we can currently find on cocktail menus across the Miami Valley. I was in the former camp, but have come around to the latter camp. A martini is a fixture of the bar scene, and has done the leg work to transcend the original definition of the drink.

The origins of the martini are shrouded in a little mystery. Some say it was created in Italy, some say it was created in New York. The most common details state that our tale begins back in the 1860’s, near the town of Martinez, on the outskirts of San Francisco. The drink was (possibly) made for the local miners (or someone traveling to the local mines) at the Occidental Hotel. It was composed of two ounces of sweet vermouth, one ounce of gin, a little maraschino juice, and a dash of bitters. This original recipe was made with Martini and Rossi vermouth, which may be where they pulled the eventual name from (it was originally requested as a Martinez). It may have also been created by the famous Jerry Thomas, who was the greatest bar tender of his day, and one of the reasons we have so many recipes from the era. By the beginning of the 20th century, it had simplified to equal parts gin and dry vermouth, with a little bit of orange bitters thrown in for good measure. We would now call that a wet martini. As the century progressed, and we decided alcohol was bad, the martini became drier and drier, eventually settling on a recipe of about a 5:1 ratio of gin to vermouth. Some people (like Churchill) have removed the vermouth entirely, choosing to just have a well chilled glass of gin in a fancy glass, also known as a dry martini. It wasn’t too long after World War Two that vodka hit the scene, and any cocktail that had gin in it quickly developed a vodka counterpart, including the martini.

Bond...James Bond

Before Carrie Bradshaw thrust the Cosmo into national prominence, James Bond was popularizing little known vodka based martinis. Ian Fleming created his own special martini in his first James Bond book (Casino Royale), called the Vesper. As we all know, the man likes his martinis “shaken, not stirred”. Why does it matter how the ingredients get mixed? It comes back to the fact that, at the heart of it, liquors are chemicals. And, what you are doing when you are shaking versus stirring is affecting the flavor of the drink through temperature and altering density. Shaking is a violent action, and it chills the liquors inside the tin at a much quicker rate. It also breaks up the vermouth a little more, helping it to blend better into the vodka or gin (like shaking dressing after it settled). It adds more oxygen and water to the drink, making the drink feel a little lighter as it goes over your tongue. If you want a colder, lighter drink, shake it. If you are looking for a drink where the flavor is richer, and there is much less dilution, then stirring is the way to go. You will also end up with less ice in the drink, as shaking will break off little shards of ice that the strainer will not catch. The ice and chilling is very important to the modern martini. It adds just enough water to take away some of the bite of the gin and the vermouth.

Of course, you discerning readers would like to know where in the Dayton area you can find a good one. Let’s start on Wednesday, where you can go to the aforementioned Therapy Café and enjoy their Martini Wednesday, where you can enjoy low cost martinis all night. You can then move to the Belmont area with Martini Thursdays at Tempest Lounge, where they will be offering more inexpensive martinis for you to test out. Of course, when you think martini, you think Germany. Boulevard Haus in the Oregon District also has a nice list of flavorful martinis. If you are looking for a classic martini, always get a good vodka (Buckeye is a good and local one), or a good gin (find Watershed Gin if you want to stay in Ohio, or my personal favorite, Hendricks), Chill it well, and sip slowly. And in the immortal words of James Thurber: “One martini is all right. Two are too many, and three are not enough.” Happy Father’s Day!

Recipes for you to try at home:

The Martinez (The Original)

2 oz. Sweet Vermouth
1 oz. Plymouth Gin (any fine gin will do)
1 dash of Agnostura Bitters
2 dashes Maraschino

Combine all of the ingredients into a tall mixing glass. Stir for thirty seconds to properly chill, and strain into a chilled cocktail glass.

The Martini (Modern Version)

The traditional cocktail glass

1.5 oz. Gin (or Vodka, your choice)
.5 oz Dry Vermouth (Noilly Pratt and Martini and Rossi are both good brands)

Combine all of the ingredients into a tall mixing glass. Stir for thirty seconds to properly chill, and strain into a chilled cocktail glass. Typical garnishes include Spanish olives, cocktail onions (a Gibson), or a twist of lemon. Adding and ounce of olive juice (or olive juice to taste) will make it dirty.

The Cosmopolitan (Modern Classic)

1.25 oz. Vodka (Buckeye is good, Absolut Citron will enhance the citrus flavor)
.5 oz. Rose’s Lime Juice
.5 oz. Orange Liqueur
1 oz. Cranberry juice
1 Wedge of lemon (garnish)

Combine all of the ingredients into a tall mixing glass. Stir for thirty seconds to properly chill, and strain into a chilled cocktail glass. Run the wedge of lemon around the rim of the glass, and then cut the meat of the lemon out of the center. Twist over the cocktail so it looks like a pig’s tail, drop it in.