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The Featured Articles

Dayton Emerging Fashion Incubator [DE-FI] Seeks Established and Emerging Designers

May 21, 2013 By Dayton Most Metro Leave a Comment

923507_10200624405545772_684909217_nThe new Dayton Emerging Fashion Incubator [DE-FI] is holding an open casting call on Saturday, May 25 for fashion designers and boutique owners specializing in women’s, men’s, children’s, plus-size and petite designs.
This open call will take place from 12 noon to 2 p.m. at 137 North Main Street, Suite 200, in downtown Dayton. Those wishing to participate must bring the official application form which can be found online.

DE-FI is looking for established designers and area boutiques to participate in a runway show at the upcoming DE-FI Launch Party on July 13 at Sunwatch Indian Village.

Also being sought are six “emerging” designers who will be handpicked to participate in DE-FI’s six-month Designer Boot Camp. Those selected for the boot camp will be given a support system – including designer mentors, work space and seamstresses – to help them create and produce their own lines, strengthen their business skills and grow their brands. The Designer Boot Camp participants will be eligible to have their designs showcased and sold locally at Joli Boutique and will have the opportunity to showcase their lines during Midwest Fashion Week in Indianapolis.
The mission of the Dayton Emerging Fashion Incubator [DE-FI] is to lay a strong foundation for a viable and profitable fashion industry in the City of Dayton. For more information, visit www.daytonemergingfashionincubator.com or send questions via email to [email protected].

Filed Under: Community, The Featured Articles Tagged With: (DE-FI), Dayton Emerging Fashion Incubator, Designer Boot Camp

Map the Plan for Your Business Idea!

May 19, 2013 By Dayton Most Metro Leave a Comment

969528_165891800246768_1535312209_nJoin us for 2 valuable hours focusing on making your business a viable dream come true: Dive in with Kimberly Collett, Olive, an urban dive: Creating your business and financial plan. This class is for folks that have done their homework, flushed out their ideas, and are ready to put it on paper. It’s time to get serious about your business idea! Real regional insight, valuable tools and templates, a chance to ask questions and an opportunity for follow-up on your progress 6-8 weeks later. Ready to take the plunge into your first venture? Find out what it really takes. Get started on a solid foundation with the help of Kimberly Collett, entrepreneur and restaurateur, who will show you how to create a business plan and a detailed three year financial plan. Bring your laptop (if possible) and current plan if you have one, or any figures you’ve pulled together so far. Kimberly will provide a 3-year financial plan excel template and show you how to tweak it for your own business -a priceless tool that will bring your business plans to a boil! Attendees will be invited to a follow-up class to check progress and get feedback.

Class takeaways:

Realize the truth about planning and what it means in the real world.
Understand why you need a business plan AND a detailed financial plan.
Discuss possible funding for your idea.
Legal name searches and how to claim your domain name.
Customize a catch-all business plan template to your style and your idea.

Create a 3 year financial plan. A deep-dive exercise that shows what you’re in for, including:

Facts about legal licensing and fees.
Laws and taxes you are expected to know (without being told) and will be held accountable for.
The true cost of payroll.
Class includes 30 minutes of question and answer time. Limited Enrollment: 20

About Kimberly Collett:

“All the things I picked up in life came together in one little restaurant.”

Kimberly has a passion for building businesses. In 2011 she opened Olive, an urban dive, then her own construction company, Dayton Tradesource, and most recently broke ground on a collaboration project, The Barrel House. Olive is a locally sourced, Mediterranean/American restaurant offering foods inspired by Kimberly’s back-packing travels around Europe after high school (20 some years ago). Collett currently mentors for the Entrepreneurial Capstone Class at The University of Dayton, is a voting member on the Downtown Priority Board, and an Aileron Course for Presidents Alum. Synergy Incubators gives Kimberly an avenue to reach a classroom of budding entrepreneurs interested in learning how to turn ideas into brick-and-mortar businesses.

Filed Under: Dayton Entrepreneurs, The Featured Articles Tagged With: Dayton Tradesource, Kimberly Collett, Synergy Incubators

Milano’s: A Dayton Food Adventure

May 16, 2013 By Dayton937 9 Comments

The Atlantic City Italian Sub – Get the baked option with pizza sauce

Atlantic City style subs that would make Snooki proud and Pizza loved by many locals.  This is today’s Milano’s.  But, Dayton Originals like THE FOOD ADVENTURES CREW remember when there was only one Milano’s on Brown Street.   Purists will tell you, the subs tasted better then, because the old ovens were ‘seasoned’ from years of spices burnt into the baking area.  Whether you love the “old school, dirty Milano’s”, or the “clean, modern Milano’s”, you can’t deny that this is one of the most popular eateries in the Miami Valley.

HERE’S THE SKINNY:

– Founded in 1969 by Ron Woods and partners after visiting a restaurant in Lima, Ohio named Milano’s.  They loved the food so much, they opened a place in Dayton the next year and decided to name it Milano’s.

– Sold to ThreeWitt Enterprises in 2001, revamped Brown Street location in 2005. Opened 2 more restaurants in 2008 in Beavercreek and Miami Township (St Rt 741).

– All-American style menu with subs, pizza and craft beer selections

– Family Friendly with tableside games and an arcade area that kids enjoy

Little known secret: The Calzones are delicious!

– Great outdoor patio dining area for enhanced fun on good weather days, and it smells better than Atlantic City.

 

MUST EATS:

– Calzones:  A little known fact is that the calzones are great at Milano’s.  Whatever ingredients you get, there is plenty of mozzarella cheese inside to cope with, so use that marinara dipping sauce.

–  Atlantic City Italian Sub:  Capicola, and 2 types of salami topped with provolone cheese, lettuce, tomatoes, onions, oil, and spices.  There is an option on this sub where they bake the sub and add pizza sauce.  This is what makes the sandwich, so get the baked option with sauce!

– The CSP Sub:  It comes with capicola, genoa salami, and provolone.  It is topped with the usual lettuce, tomatoes, onions, oil, and spices.  so good it will make J-Woww say “Wow.”

– Pizza:  We think the sauce is tangy and tasty, so no matter what the toppings, you will have yourself a good “Situation.”   The crust is made from scratch, daily.  Milano’s touts the fact that they were voted favorite pizza in Dayton in 2011.  Try it for yourself and let us know what you think.

– Meatball Sub: Have yourself a meatball day and dive into this saucy little number.   This sub is filling, fun, a tad messy, but worth every bite.

Honorable Mention: The generous order of Garlic bread with Cheese is as big as the Trump Taj Mahal.   The Cheesesteak sub is also worth a try.

Milano’s  has decent side salads that go well with any main event.  They also have a reasonably priced kids menu.  Be warned, this place gets busy during peak lunch and dinner times.

 

Just in the mood for a beer?  The inviting bar area always has some ‘off the wall’ choices on tap or in bottles.  It is a great place to unwind with a cold one.

For the record, the Big Ragu, whose last name is Milano, has nothing to do with ownership of the restaurant.   It doesn’t stop him from playing tricks on the wait staff with his I.D. from time to time.  He wishes he did own it, because the food at Milano’s turns The Food Adventure Crew into a couple of Jersey teens.  Please browse through our photo album below for some amazing pics from our Food Adventures to Milano’s.

If you are one of the few who hasn’t tried Milano’s, or you are new to the Dayton area, take a night and check this spot out.  Go for our “must eats” and see if you enjoy their Atlantic City tastes.

Daytonians, sound off below!!  Are the Milano’s subs better now or did you like the old ovens on Brown Street?  Any other comments? Please share them with us!

Want to see more buns?  Then “like” FOOD ADVENTURES on Facebook HERE !

[flagallery gid=38 name=Gallery]

Filed Under: Dayton Dining, Food Adventures, The Featured Articles Tagged With: atlantic city, balls, Beer, Big Ragu, brown, brown street, calzone, calzones, capicola, cheese, cheesesteaks, Craft Beer, crust, csp, Dayton, DaytonDining, dining, dinner, dough, Food Adventure, Food Adventures, games, garlic bread, Italian, j-woww, jersey, jersey boys, Jwoww, Kids, Lunch, meat, meatball, meatballs, milano's, new jersey, pizza, provolone, ron wood, salad, salads, salami, sandwiches, situation, Snooki, subs, toppings, Trump, UD, University of Dayton

WYSO ReInvention Stories: Shane Anderson

May 15, 2013 By Juliet Fromholt Leave a Comment

 

 

This week on ReInvention Stories we meet Shane Anderson, owner of Ghostlight Coffee on Wayne Avenue in South Park.

Growing up, Anderson was a band kid. In high school, he dreamed of becoming a band director, which, he did. Anderson was a band director and music teacher for fourteen years. Most of that time was spent at Miami East High School and Vandalia-Butler High School. But he had another dream, of one day running a coffee shop. And he wanted to quit teaching before getting too burnt out.

 

  • Listen

Ghostlight Coffee celebrated its one-year anniversary in November of 2012.

This ReInvention Story was produced by Juliet Fromholt, Julia Reichert, Niki Dakota, and Sarah Buckingham.

ReInvention Stories is brought to you by WYSO and Localore, a national initiative produced by AIR, the Association of Independents in Radio, Incorporated – in collaboration with Zeega- with financial support from the Corporation for Public Broadcasting.
Shane Anderson from Reinvention on Vimeo.

 

Filed Under: Community, The Featured Articles Tagged With: ghostlight coffee, ReInvention Stories, Shane Anderson, WYSO

Bicycle Infrastructure – Is the City of Dayton On The Right Path?

May 14, 2013 By Dayton Most Metro 3 Comments

trailIn 1976 the City of Dayton built the first eight miles of multi-use paths along the Great Miami River, setting the base for the trail system we have today (City of Dayton 3). This first step was followed by efforts to extend the trail network and to make the community more bike-friendly. The hard work paid off in May 2010. The League of American Bicyclists awarded Dayton with the Bronze Medal for bicycle-friendliness. On their homepage the League names one of the reasons for the award as the tightly knit trail network which reaches every part of Dayton and gives citizens convenient access. Dayton has no intention at stopping at the bronze level, though. In its extensive Bicycle Action Plan the city aims to reach platinum status by 2025.  So what is Dayton doing right and what needs to be improved?

The city offers a good variety of infrastructure for different purposes. Shared-use trails, bike lanes, and sharrows make it easier to get around by bike, but not all of them are complete or ideal. While the city is filling in the gaps by connecting bike-paths, some shortfalls of existing infrastructure should be assessed before more of the same is built. Let’s start with the shared-use, or multi-use, trails. Within the city there are 30 miles of shared-use trails, connecting to 240 miles of regional trails (“Bicycle Friendly”). Those trails are usually away from the streets, only crossing them on occasion, sometimes they run parallel to roads,1474935-Dayton_Bike_trail_map_Dayton but they are almost always separate. The trails are ideal for people who are uncomfortable riding in the street, or who are simply inexperienced. In a survey about bicycling habits conducted for this paper, 108 out of 134 people found the trails very safe, only five did not feel safe at all. The trails are the biggest asset for the city’s cycling program. Beginners can try cycling without fear, advanced cyclists can ride long distances without the distraction of motorized traffic. The disadvantage of the trails, within the city, is that they are often close to the rivers and therefore get flooded regularly. After the water is gone, trail users have to deal with a debris, mud, and garbage covered surface. Since flooding is inevitable, quick clean up is important to keep the trails functional. Dan Sahli, from Five River MetroParks, explained that the responsibility for the trails is split between the City of Dayton, the Miami Valley Conservancy District and Five River Metro Parks. Five River MetroParks uses truck-mounted equipment, employees, and volunteers to clean the parks as fast as possible, after flooding, the Conservancy District is sweeping the trails (Rodney).

From personal experience I can say that they are doing a good job. During Spring and Summer, I find clean trails within a couple of days after the water is gone. A downside for cyclists, who ride in the winter, is that the trails do not get plowed because Five River MetroParks wants to encourage winter sport on the snow covered trails (“Winter Activities”). Although, this is not a big issue, because inexperienced riders are unlikely to ride during Winter months and experienced riders can switch to the streets. After all, the trails are called multi-use for a reason. Another part of the infrastructure are bike lanes. Dayton was the first city in the Miami Valley to install bike lanes during extensive street resurfacing. The first lanes were put in place in the heart of downtown, connecting Monument Street and Fifth Street within two blocks East 70bba7835b262fc56aaee9c46ab75007and West of Main Street (City of Dayton 5). An addition was made in late 2012 when the Brown Street construction was completed. The big advantage of bike lanes is that they pass places of interest. They improve business, because cyclists are often slower than cars, they have time to look around and discover new shops. Though, possibly the biggest advantage is that they give cyclists a dedicated spot on the street. There is no room for arguments, the lanes are clearly marked. Unfortunately, bike lanes present three main issues.

The first one is easily solved. Bike lanes, because they are usually on the side of the road, get dirty. Every piece of gravel, every cup that was thrown into the street, every chard of glass, ends up in the bike lane, creating a hazard for the cyclist. A car will not be affected by rolling over some gravel, but on a bike it could cause an accident. The lanes that currently present this problem are the one going West on Monument Street and the bike lanes on Brown Street. As mentioned earlier, that is easily fixed. By making sure the bike lanes do not get ignored when the streets are swept it is resolved quickly. Taking the Brown Street lanes daily, I can tell that the city has been cleaning the lanes, but the gravel is back within a couple of days. According to Andrew Rodney money is easily obtained to build infrastructure, but almost no money is available for maintenance. Secondly, bike lanes, next to the curb, are sometimes blocked by cars. The car driver has a quick errand to run and drops the car off on the side of the road. Andrew Rodney told me that this behavior became an issue on the new Brown Street lanes, especially in front of coffee shops and during inclement weather. The city is now working with the Chief of Police to patrol Brown Street more frequently during high traffic hours to catch offenders right away. The bike lanes next to parking spots, like the ones on St. Clair Street, Jefferson Street, and Perry Street, are often cleaner than the ones next to the curb. The debris collects in the parking spots. Those type of lanes carry a different hazard. The lanes are built directly into the door-zone. The door-zone is the space a driver uses up when he or she opens the car door to get in and out. Experienced riders know to look for brake lights and occupants to determine if a car door might open up, beginners could be caught off-guard. Their is no real solution for this issue. Wider bike lanes allow cyclists to avoid a car door without cutting into other traffic, smart cycling classes can help inexperienced cyclists to learn how to avoid getting doored.

Motorist education can help make car drivers more aware, but distractions can always occur. The bike lanes on St. Clair Street and Jefferson Street are rather narrow and a car door can block the entire lane. If space permits, it would be nice to see wider bike lanes for future projects. The last type of infrastructure is the so called sharrow. Sharrows consist of street markings of a bicycle and two arrows accompanied by a Shareimages-2 the Road sign. Sharrows have a huge advantage. They are cheap and easily installed. Some paint and a traffic sign is all a city needs, which is why they are a great way to get started if a community has no room or money to build lanes and trails, and just like bike lanes they do not leave room for arguing. They are also a good way if a bike lane ends and the cyclist has to transition into regular traffic. A great example for this form of use can be found on Wyoming Street, between Alberta Street and Brown Street. The only issue I have with sharrows is that they could give a motorist the impression that this particular road has to be shared while other roads are solely for cars. This is where education is needed. Education is a big part of the 2025 Bicycle Action Plan (18), but how can non-cyclists be reached? In Los Angles the public transit operator Metro started an advertising campaign with signs reading “Every Lane is a Bike Lane” (Hymon). Dayton might be able to run a similar campaign.

The city’s current focus, however, is the increase in cycling infrastructure, and the enforcement of bicycle related laws. To achieve the education goal, Dayton relies on bicycle advocacy groups, like Bike Miami Valley (Rodney). All in all, Dayton has done a great job making downtown more bicycle-friendly. The city continues to close gaps in infrastructure by installing bike lanes and sharrows in alignment with the regular repaving schedule (Rodney) and offers amenities, and bike events, like the Bike to Work Day Pancake Breakfast in May (“Bike to Work”). It seems to be harder to get the message out that people can ride their bikes in the city. In my survey, most cyclists stated they ride for fitness and recreation, commuting made the third place. That means most of them do not need bicycle friendly streets, but in order to encourage more people to ride, they have to know of the possibilities. Another indicator that the facilities are available, but few know about it, are the survey comments on bike parking. Three quarter of survey participants said they have no trouble finding a place to park their bicycles. The ones who did, named the suburbs, where Dayton has no influence, and downtown government offices, as well as the Oregon District.

 

As images-3announced in The Downtown Dayton Partnership’s 2012 year end report the city added 93 bright blue bike racks to downtown with the intention to offer bicycle parking “within one block of almost every downtown destination” (“New Bike Racks”). People who ride their bikes through downtown regularly started using the bike racks very quickly, but many do not know about them. Brown Street currently offers only one bike rack, whether there will be more or not is evaluated by the city. My survey’s question for improvement suggestions received a very positive response. While educating motorists is a general concern and should be addressed more aggressively, and many survey participants would like to see a general increase of everything, they seem content with the efforts and happy with what is currently available. Dayton is going in the right direction.

 

Submitted by Uli Bredulli Hi, I’m Uli, my mom rode her bicycle until she was eight months pregnant with me, and my brother crossed the Alps on a bicycle, so I guess cycling is a family tradition. But don’t mistake me for one of those crazy militant car haters, OK? Some of my best friends have cars.

Filed Under: Cycling, The Featured Articles

Big Brews And Blues Fundraiser for Dayton Diabetes

May 13, 2013 By Lisa Grigsby 1 Comment

Big_Brew_and_Blues_logo_Color_2013_DateDiabetes Dayton will host an evening of craft beer, good food & live blues music this Friday, May 17th at Carillon Park.  This 4th annual Big Brews and Blues helps generate funds that allow any child living with diabetes to attend their special camp.  Camp for these kids means making friends with other children living with diabetes, becoming more independent, receiving the best medical care 24/7, and enjoying all the fun camp can offer.

For a $30 ticket guests will get commemorative tasting glass,  be able to enjoy up to 20 beer samples and enjoy the live blues music from 4 bands. Non-drinkers are welcome to attend for $15, payable at the entrance to the event.   In honor of American Craft Beer Week the Dayton DRAFT club will be on hand bringing you the craft of homebrewing up close and personal throughout the evening of Big Brews and Blues.

2013 Music Talent

  • 5 pm Joe and Jack Waters
  • 6 pm Them Bones  – featured in video below
  • 7 pm Johnny Mack and The Heavyweights
  • 8 pm Big Joe Blues

[yframe url=’http://www.youtube.com/watch?v=GreB1ubXK7M’]

Special Tappings Inclue:

5:15pm  Thirsty Dog: Cask conditioned Belgian Imperial Stout ABV:11%

5:35pm  Jackie O’s Brewery: Mystic Mimosa

6:03pm  Mt. Carmel Brewing Co.: Ardenne’s Belgian Quad ABV: 9.6%

6:45 pm  Boston Beer Co.: Sam Adams Honey Queen Braggot ABV:7.5%

7:05 pm  Yellow Springs Brewery: Bowerbird Belgian Strong Ale ABV:7.5%

Beers on tap will include:

Triple Digit Brewing Co.: Chickow! ABV: 10%

Listermann Brewing Co.: Nutcase Peanut Butter Ale ABV:6.9%

Ohio Brewing Co.: Maple Porter ABV: 6.2%DMM 728 x90 v1 with guitar

Rivertown Brewing Co.: Unit 6 ABV:5.5%

Barley’s Brewing Co.: Blood Thirst Wheat ABV: 5.0%

Dayton Beer Co.: Barrel Aged Old RIver Stout ABV:7.0%

ACE Premium Hard Ciders: Honey Apple Cider ABV: 5.0%

ACE Premium Hard Ciders: Joker Apple with Champaign Yeast Cider ABV: 6.9%

Weasel Boy Brewing Co.: Anastasia Russian Imperial Stout ABV:8.0%

Cellar Dwellar by Valley Vineyard: Shawsome ABV:8.0%

Great Lakes Brewing Co.: Dortmunder Gold ABV: 5.8%

Great Lakes Brewing Co.: Rally Drum ABV: 5.8%

Leinenkugel: Big Eddy IPA ABV: 8.9%

Erie Brewing Co.: Derailed Black Cherry Ale ABV: 5.0%

Moerlein: ESB Elixe

Redhook Ale Brewery: Audible Ale ABV: 4.7%

Shocktop: Honeycrisp Apple Wheat ABV: 5.8%

Widmer Brothers Brewing Co.: Alchemy Ale ABV:5.8%

Goose Island Beer Co.: Summertime Kolsch ABV: 4.7%

Widmer Brothers Brewing Co.: Citra Blonde Ale ABV: 4.3%

Elevator Brewing Co.: Big Vic Imperial Mogabi Wheat Ale ABV: 8.0%

Finch’s Beer Co.: Threadless IPA ABV: 6.0%

Anderson Valley Brewing Co.: Wild Turkey Boubon Barrel Stout ABV: 5.8%

Anchor Brewing Co.:Zymaster Series No. 3:Flying Cloud San Francisco Stout ABV:7.4%

Kona Brewing Co.: Koko Brown ABV: 5.5%

Brew Kettle Taproom: The 4 C’s ABV: 6.0%

Triton Brewing Co.: 4 Barrel Brown ABV: 5.2%

Bell’s Brewery, Inc.: Oberon ABV: 5.8%

Southern Tier Brewing Co.: 2X Steam ABV: 8.0%

Founders Brewing Co.: All Day IPA ABV: 4.7%

Troegs Brewing Co.: Nugget Nectar ABV: 7.5%

Thirsty Dog Brewing Co.: Whippet Wheat ABV: 5.2%

Brewery Ommegang: Witte ABV: 5.2%

Uinta Brewing Co.: Hop Notch ABV: 7.3%

21st Ammendment Brewery: Hell or High Watermelon Wheat ABV: 4.9%

Atwater Brewery: Vanilla Java Porter ABV: 5.5%

Fat Head’s Brewery: Head Hunter ABV: 7.0%

Hoppin’ Frog Brewery: Boris the Crusher ABV: 9.4%

Revolution Brewing: Anti Hero IPA ABV: 6.5%

Two Brothers Brewing Co.: French Country Ale ABV: 5.9%

Hinterland Brewing: Saison ABV: 6.3%

Stone Brewing Co.: Old Gaurdian ABV:11.6%

 

 

Filed Under: Dayton On Tap, The Featured Articles Tagged With: Big Brews and Blues, Dayton Diabetes

Buckin’ Donkey Grille: The Menu Will Kick Your …

May 9, 2013 By Dayton937 1 Comment

Beef on Weck – Old Style Taste

The Food Adventure Crew have been tackling the only Polish-Irish Pittsburgh Bar cuisine in Dayton for months now.  Today, we share these experiences with you.

Our weekly Food Adventure installment brings us to The Buckin’ Donkey Grille at 3808 Wilmington Pike in Kettering.  Sure, being Cincinnati Bengals fans, we have to stomach the Steelers posters, but the food is worth it.

Our friend, owner Sean Mckown, has worked in various restaurants, but honed his skills cooking for his buddies.  Over the years he has tweaked recipes and invented menu items that are remarkable comfort food.  Sean is a laid-back guy with a great sense of humor.  You can often catch him mingling with patrons as he is in and out of the kitchen.  Sean is our kind of guy, making food that his friends love.  He experiments in the kitchen, and has perfected his dishes over the years.  This is yet another locally owned spot, where almost everything is made from scratch.

Sit back, saddle up as we take you for a ride on the Buckin’ Donkey menu highlights.

 

Here’s the Skinny:

Sean McKown, Pittsburgh Native and owner of Buckin’ Donkey Grille

— Inventive, homemade menu with one-of-a-kind items or Chef Sean’s twists on standard favorites.

— One section of their menu is Breakfast, served all day

— Locally owned, sports bar atmosphere

—  Great drink specials:  In May, bottles of Corona are only $2.  Last month, Red Stripe beers were only 2 bucks.

— The large outdoor patio will get some good use this summer.

 

Must Eats:

— The Jumbalaya – spicy and addicting, Sean has been making this masterpiece in a cup for over 15 years.

Banana Peppers Stuffed with Chorizo and Cheese

— Old Style ChicagoWeck – A favorite of most of our friends.  Slow cooked Italian beef, marinated in au jus.  The weck bun makes the sandwich along with a dash of horseradish.  You want authentic, you got it.  Get your kimmelweck on.  Stop slobbering and order one.

— The Pork Belly Burger. – This is a favorite!  It is a burger of 80/20 beef, topped with cheese and strips of pork belly.  Inventive and delicious.

— Stuffed Banana Peppers – Stuffed with chorizo and cheese, these long sliced banana peppers melt in your mouth.  Warning: Your taste buds aren’t going to believe this.  Talk about original, try these on for size.

Frosted Flake French Toast – They serve breakfast all day

— Frosted Flake French Toast – It is what it says.  French toast, coated with Kellogg’s Frosted Flakes cereal.  So good and rich, that Tony the Tiger himself would be proud.  It is a savory breakfast item that immediately makes you feel like you are at home.

— The Pierogie Burger – A burger topped with a couple of pierogies.   Big Ragu loves these so much, it makes him want to dance to polka music.

— Shrimp Po’ Boy – We recommend the grilled shrimp version.  It is an amazing take on this Louisiana style sandwich.

— Homemade Desserts – Not many restaurants have the chef’s mom making the pies from scratch.   Buckin’ Donkey Grille does.    There is no set dessert menu,  so whatever she made that day, is what’s available.  Don’t worry though, they are all good.  You have to try the peanut butter pie, strawberry shortcake and the cheesecake.   We would run topless across lanes of traffic on Wilmington Pike to get a taste of these.  Another incredible unique favorite is their homemade walnut pie.  We are willing to bet that nobody else in Dayton serves walnut pie.  If someone else does, we will let you kick us in the walnuts.

Homemade Walnut Pie

There are so many great flavors on this menu, it is hard to pick just a few favorites.  Other honorable mention specialties that we recommend include The Reuben Sandwich and The Cuban Sandwich.  The grilled wings are great and so are the hand breaded deep fried pickle slices.  Also, the thin sliced onion rings are so good that we have been known to arm wrestle over the last forkful.  If you are feeling sassy, try the Porky Pig Burger, a pork/beef mix burger served on a doughnut!  It was definitely a unique tasting sandwich.

Also, don’t forget that Buckin’ Donkey Grille has $1 hot dogs and $2 chili dogs during every Cincinnati Reds Game!   They also feature live music on Saturday nights and trivia on Wednesday nights.

There really is no secret to this place.  The formula is great food at fair prices.   The servers are also very personable and attentive.  Sean McKown did it right.  Many Daytonians are grateful that he has brought a sampling of Pittsburgh to the Gem City.  Make sure you visit this seemingly typical sports bar, with the uncommon fare.  We know why they named this place the Buckin’ Donkey Grille, because the menu is kickin’ ass.

Browse through all of our original food photos from Buckin’ Donkey Grille in the album below.  Drool bibs not included.

Who else is ‘buckin the trends’ and settin’ the trends? … Food Adventures!  Ride us and ‘like’ us on Facebook by clicking HERE !

[flagallery gid=37 name=Gallery]

Filed Under: Food Adventures, The Featured Articles Tagged With: all day, Big Ragu, breakfast, Buckin Donkey, Burger, burgers, cheesecake, chicago beef, Chili, cuban, desserts, Food Adventure, Food Adventures, grill, grille, homemade, italian beef, jumbalaya, outdoor, panut butter pie, patio, pie, pierogies, pies, pike, pork belly, reuben, scratch, sean mckown, strawberry shortcake, weck, Wilmington

Experience the Best of Downtown at Urban Nights

May 8, 2013 By Dayton937 Leave a Comment

Photography by Josh Mayes

More than 100 downtown venues are offering special events, discounts and more for the May 10 Urban Nights.

Urban Nights is getting an updated flavor and feel. Entertainment now will focus on three “hotspots” located throughout downtown, allowing visitors to experience downtown’s biggest street party in a new way by visiting hubs of activity throughout downtown. The next Urban Nights will be held 5 to 10 p.m. this Friday, May 10, in downtown Dayton, the Oregon District and Wright-Dunbar Business Village. A list of the hotspots at the spring event is below.

“We celebrated the 10th anniversary of Urban Nights last year and felt it was a good time to re-evaluate the event,” said Sandy Gudorf, president of the Downtown Dayton Partnership, which presents Urban Nights. “It’s clear the event has been extremely successful, as it brings more than 30,000 people to our downtown, many business owners report record sales, and we continue to receive a great deal of positive feedback from the community about Urban Nights.

“Still, we wanted to make sure Urban Nights more effectively meets its overall goal: to showcase all downtown has to offer and the places that only can be experienced in downtown Dayton,” Gudorf added. “We believe this new plan will encourage people to visit more places downtown during Urban Nights while giving us the opportunity to better highlight different areas in our center city.”

A map of participating venues and a complete performance schedule, including a listing of all participating locations’ events and specials, is available online. Follow Urban Nights on Facebook for regular updates and more information.

More than 30,000 people come downtown to experience this free event, when more than 100 establishments showcase downtown’s dining, nightlife, art, music, retail and housing options. The best way to see as much as possible during Urban Nights is to walk, and many of the destinations are just a short distance from each other. Greater Dayton RTA also will provide free event busses to help visitors get around.

Urban Nights is presented by the Downtown Dayton Partnership, Montgomery County and the City of Dayton, with support from Greater Dayton RTA, Bud Light Lime, Miller-Valentine Group, the Downtown Priority Board, Sinclair Community College, Mix 107.7-FM, WYSO 91.3-FM, Wright-Dunbar Business Village and the Ohio Arts Council.

MAY 10 URBAN NIGHTS HOTSPOTS

International Street

Sponsored by Miller-Valentine Group

Second Street between Main and Jefferson streets

Enjoy dance performances from a variety of troupes and grab an import brew to go along with foods from many cultures.

Second Street will be closed by the Kettering Tower to make way for dance performances and more.

Second Street will be closed by the Kettering Tower to make way for dance performances and more.

Dancing in the Street Stage Schedule

5-5:25 p.m.:        Troupe Roja
5:30-5:55 p.m.:  McGovern Ceili Dancers
6-6:25 p.m.:        South Dayton Dance Theatre
6:30-6:55 p.m.:  Grupo Caribe
7-7:25 p.m.:        The Beseda Dancers
7:30-7:55 p.m.:  Vivian Zumba
8-10 p.m.:            Son del Caribe

The corner of Fourth and St. Clair streets will be a hub of arts-inspired activity.

The corner of Fourth and St. Clair streets will be a hub of arts-inspired activity.

Arts Corner

Sponsored by Sinclair Community College

St. Clair and Fourth streets

Experience the Urban Nights motto “Walk on the Creative Side.” Enjoy a range of entertainment hosted by nearby businesses, including live entertainment, art exhibits and special sales. The Dayton Art Institute will host a photo booth where you can transform your image into an Andy Warhol-style work of art.
Arts Corner Entertainment
5-7 p.m.:              Sweet Betsy

7-9 p.m.:              By Means of Words at CADC

9-11 p.m.:            Miss Lissa & Co. at Serendipity Bistro

 

Rock out to local bands at the Live on Five stage in the Oregon District.

Rock out to local bands at the Live on Five stage in the Oregon District.

Live on Five

Corner of Fifth and Pine streets in the Oregon District

Grab a draft brew from the beer truck and rock out to a variety of live bands.

Entertainment Schedule:

5-5:45 p.m.:        The Broken Lights Band

6- 6:45 p.m.:       Meghna & the Majority

7-7:45 p.m.:        Cherry Lee and the Daddy Katz 

8-10 p.m.:            Magic Jackson

MAY 10 URBAN NIGHTS HIGHLIGHTS

Tours and Exhibits Commemorating the Great Dayton Flood of 1913

Great Dayton Flood of 1913 Bus Tours

Presented by Dayton History, Generation Dayton and Greater Dayton RTA

Get around Urban Nights while learning about our city’s largest natural disaster. Narrators on specially marked Flood Tour buses will detail factors that led to the catastrophe and recount survivors’ personal stories and those of heroic Daytonians from 100 years ago. The free 30- to 45-minute tour will follow the Urban Nights blue bus route and will stop at various locations throughout downtown Dayton. The tour officially begins at the corner of Monument Avenue and Jefferson Street, but visitors can get on and off the bus at any of the designated stops.

The Miami Conservancy District, 38 E. Monument Ave.

At its historical administrative building, the MCD will feature pocket park clean water tours and display 1913 flood inundation maps. The MCD also will host open-mic story telling about the flood along with other displays and giveaways.

The Great Dayton Adventure Race

Starts at the MetroParks Bike Hub at RiverScape MetroPark

This urban scavenger hunt will wind through the Urban Nights action. See how many clues you can answer in two hours as you navigate the city by foot for a chance to win prizes. Team up with friends or tackle the challenge solo. Racers can start anytime between 5 and 7 p.m. $20 per person. Register in advance at www.topoadventuresports.org or at RiverScape MetroPark the day of the event. Call 937-274-0126 for more information.

RiverScape MetroPark will be a hub of activity, including live entertainment and activities focused on green living. (Photography by Josh Mayes)

RiverScape MetroPark will be a hub of activity, including live entertainment and activities focused on green living. (Photography by Josh Mayes)

RiverScape MetroPark: Plaza and Pavilion Stage

At the RiverScape Plaza, visit DRG3’s Green Fest: Spring into Green!, featuring green displays and exhibits, recycled arts and crafts, a thrift shop runway, basketball with recyclables, extreme hop scotch, hula hoop, solar race cars, energy bikes and martial arts demos. Also at RiverScape at the nearby MetroParks Pavilion, enjoy live entertainment:
5:30-6 p.m.:        The Dayton Poetry Slam Showcase
6-7:45 p.m.:        New Vega
7:45-8:15 p.m.:  Howard School of Dance
8:15-10 p.m.:      The Ark Band 

 

 

 

Live entertainment, food and activities will be part of the Urban Nights experience in the Wright-Dunbar Business Village.

Live entertainment, food and activities will be part of the Urban Nights experience in the Wright-Dunbar Business Village.

Wright-Dunbar Business Village Entertainment

Enjoy live entertainment, cultural arts, creative and tasty cuisine, and other festivities in the Wright-Dunbar Business Village. Special events include:

• Gospel and R&B Plaza, Third & Williams streets:  Featuring live entertainment and four food vendors.
• Dance Tent, 1133 W. Third St.: Featuring entertainment by DJ Master G, three food vendors and a spirits bar.
• Jazz Plaza, West Third Street: Featuring live jazz entertainment and food stations.
• The Lounge, 1100 W. Third St.: Presenting a ticketed event at 8:30 p.m., a tribute to The Ohio Players by D-Funk All Stars. Call 443-0249 for tickets and information.

Self-Guided Architectural Tour

The American Institute of Architects (AIA) Dayton Chapter has organized a self-guided tour for those intrigued by the architecture of Dayton and the history behind it. Refer to the Architectural Week brochure (distributed with Urban Nights program books) for more details or start at any of the buildings that are on the tour, where more information also will be available. The tour highlights the exterior architectural features of buildings, and not all buildings will be open to tour the interiors.

• Kuhns Building, 45 S. Main St.

• The Arcade, Third Street across from Courthouse Square

• The Old Courthouse, corner of Main and Third streets

• Kettering Tower, southeast corner of Main and Second streets

• Schuster Center, northwest corner of Main and Second streets

• Victoria Theatre, 138 N. Main St.

Sideshow 8

Yellow Cab Building, 700 E. Fourth St.

The Dayton Circus Creative Collective again will kick off its two-day celebration of music and art in Dayton during Urban Nights. This event showcases the work of more than 60 artists and more than 20 musicians, and it hosts an event after-party until 1 a.m. Food and refreshments available. Visit the event website for a complete entertainment schedule and list of participating artists.

Join hundreds of cyclists on a ride through the night’s action at Urban Bikes @ Urban Nights, which will start at Courthouse Square. (Photography by Josh Mayes)

Join hundreds of cyclists on a ride through the night’s action at Urban Bikes @ Urban Nights, which will start at Courthouse Square. (Photography by Josh Mayes)

 

 

Urban Bikes @ Urban Nights 

Start at Courthouse Square, Third and Main streets, at 6 p.m.

Get a preview of Urban Nights from the seat of your bike. Join hundreds of cyclists on this police-escorted ride through downtown. Riders are encouraged to wear a helmet and should be able to ride at a decent pace. This is not a ride for young children on their own bikes. From 5 to 8 p.m. on the Square, GetUP Montgomery County will present an event with live music, fitness demonstrations and other interactive activities focused on active, healthy lifestyles.

 

 

 

Sample New Food and Drink Establishments

Several downtown dining destinations either will be newly opened or open during Urban Nights to offer samples from their menus and preview their soon-to-be-open spots:

• Agnes All Natural Grill, 135 E. Fourth St.

• The Barrel House, 417 E. Third St.

• Lily’s Bistro, 329 E. Fifth St.

• Salar Restaurant and Lounge, 410 E. Fifth St.

• Toxic Brew Co., 431 E. Fifth St.

 

Mosaic City Photo Show

St. Clair Lofts building, 39 S. St. Clair St.

Cityfolk presents an exhibit that includes entries from a recent Cityfolk photo contest and work by artist Glenna Jennings, who will present her project “Looking at Looking.” Her photographs depict residents and visitors to downtown Dayton observing historic images from the National Cash Register archive.

Watch large-scale prints being made with a steamroller at the third Steamroller Printmaking event.

Watch large-scale prints being made with a steamroller at the third Steamroller Printmaking event.

Steamroller Printmaking: Flat-Out Fun!

Stivers School for the Arts, 1313 E. Fifth St.

Printmakers from the Dayton Printmakers Cooperative and students from Stivers School for the Arts will print large-scale linoleum blocks using a real steamroller as a printing press. Anyone can carve a smaller version of the linoleum blocks prior to the event (available for purchase at the Dayton Visual  Arts Center for $10), called “Parking Prints,” and have it printed the night of the event. At DVAC, 118 N. Jefferson St., view large-scale and parking prints from the previous two Steamroller events.

Light My Fire & Brilliant Trash Competition

K12 Gallery for Young People and TEJAS, 510 E. Third St.

More than 100 hand-crafted mosaic lanterns will be lit in front of and inside the gallery as part of the Light My Fire exhibit. The lanterns will be for sale, with proceeds benefitting programming at K12 and TEJAS. K12 also will host the Brilliant Trash Competition, featuring upcycled works of art by local artists vying to be named Craft Master 2013, along with the exhibition “Can I Get a Witness?,” featuring abstract paintings by Rebecca Sargent and Erika Hess. Enjoy light refreshments, music and salsa dancing.

Filed Under: Arts & Entertainment, The Featured Articles Tagged With: arts, bands, Dayton, downtown, Downtown Dayton, Events, generation dayton, Music video monday, Oregon District, Things to Do, Things to do in Dayton, updayton, Urban Nights

Best Legs Contest Benefits Clothes That Work!

May 8, 2013 By Lisa Grigsby Leave a Comment

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Best Legs Contestant Jim Danis

Twenty one men in the Miami Valley are macho enough to sport high heels to make their legs look their best, as they compete for the annual Best Legs contest to benefit Clothes That Work.  A local non-profit, celebrating their 15th year, CTW provides professional clothing and image consulting for job seekers in Montgomery County.  For $5 a vote you can help select the Best Legs.  Voting in the contest continues until May 10th and contestant Jim Danis is really taking the competition seriously, offering to put company logo’s on his legs for a $100 donation.  If your company is looking for some additional exposure at an affordable rate for a good cause, my legs are the place for them,” explained Danis. “Truly, this is a fun event and I’m trying to raise as much money as I can to help support Clothes That Work, because Clothes That Work has provided so much support to thousands of people in our community.”  He raised $200 at  Monday’s Dayton Rotary meeting  and shared that if he got to $500 Square One Salon has offered to wax his legs for free!  

The winner of the Best Legs Contest will be announced after the 6th annual Hunks in Heel race at The Green on Saturday, May 11th.  There’s still time to join the Hunk racers, with over 100 men scheduled to  race around The Greene in high heels in support of the important women in their lives. Event festivities being at noon on May 11. For a registration form, please visit:http://www.clothesthatwork.org/events-2/events.html.  Fans are invited to join the crowd for this fast paced fun filled afternoon.  As in years past, the patio’s of Brio and McCormick and Schmick will be filled with cheering sections for the teams of racers.   From past experience I’d like to share that often the shoe selection by the runners is often the most entertaining part of the event!  I’ll be calling the race along with event co-chair Todd Crawford and look forward to see what surprises the racers have in store for us.  Over the years,  teams have  come out in themed costumes, in drag, with with matching pedicures, who knows what we’ll see this year. 

You can also support CTW by purchasing a raffle ticket online or at the event  for $5  for a  “Do Dayton” Staycation! One winner will  win  a Dayton experience package that includes:

$100 Gift Certificate to Thai 9

Dayton Dragons Suite – Sunday July 28th

Hunks in Heels - 2010

Hunks in Heels – 2010

One Night Stay at Inn Port B&B in the Oregon District

3 Month Membership to Dayton Racquet Club PLUS $50 Dinner Gift Certificate

4 Tickets to the Warhol Exhibition at the Dayton Art Institute

A World Affair passes

$10 Gift Certificate to Deaf Monty’s Wine Shop at Inn Port

4 Tickets to the Vectren Jazz and Beyond series at the Dayton Art Institute

One Hour Massage – Square One

2 Passes to the Neon Movies

$50 Gift Certificate to Brim Hat Shop

$25 Gift Certificate to Oregon Express

2 Free Passes to Practice Yoga

$20 Gift Certificate to Serendipity Bistro

$20 Gift Certificate to Clash

2 Personal Fashion Stylist Consultations at Sew Dayton

Free Haircut at Derailed Hair Salon

One Free Piercing at Glenn Scott Tattoo

2 Passes to Muse Machine 2014 Musical

 

Filed Under: Charity Events, The Featured Articles Tagged With: Best Legs, clothes that work, CTW, Hunks in Heels, The Greene

10?’s with Patrick Sartin, The Man in the Black Truck

May 7, 2013 By Lisa Grigsby 1 Comment

food truck photo shot

Chef Patrick inside his truck. Photo courtesy of Dolce Photography

Patrick Sartin started cooking at a young age in Dayton working in several local kitchens including The Country Club of the North, Rocky’s Pizza, and Kohler Catering, before attending the Culinary Institute of America, where he graduated in 2002. After graduation Sartin did a stint as the Head Chef at Chanterelles here in Dayton, before he achieved his goal of travel and work in as many different regions of the US as he could, gaining as much culinary knowledge as possible.

Patrick has worked in the industry across the United States from Colorado to Maine working with very talented culinarians including two ACF Certified Master Chefs. As a chef for the prestigious Ocean Properties LTD in Bar Harbor Maine for the last 7 years, Patrick assisted in opening and overseeing the daily operations in hotel kitchens and large catering facilities up and down the east coast. Sartin has extensive knowledge and experience executing large banquet functions, operating multiple outlets, and producing a wide variety of foods indigenous to the different regions and cultures of The United States. With his new mobile venture Harvest Mobile Cusine, a valuable harvesttool for street vending, catering, and exposure of flavor, Patrick hopes to spread the love of cuisine he has gathered through his extensive travels and aims to show how important it is to get back to the simplicity of cooking, using local ingredients and simple time honored techniques.  Patrick takes on DMM’s infamous 10 questions:

What is your favorite ingredient to cook with?

Fresh local ingredients are my passion. It may sound simple but I can’t wait for the local fruit and vegetables to become available. One of my favorites is the strawberry, there is simply nothing like a fresh local strawberry.

What ingredient do you dread? Every cell in my body is opposed to the idea of using frozen or canned ingredients.

What is your favorite dish to make? I live for the opportunity to enlighten people and expand palates; introducing someone to something new is a challenge I get excited about.  I like getting meat eaters to try a vegetarian dish and right now I am having a lot of success doing that with my Falafel.

What is your favorite pig out food?
This is going to sound like I am making it up but the only thing I could say I really “pig out” on is salad. Even my four year old is a big salad eater, believe it or not.

What restaurant do you dine out in?
I am sure you’ve heard it before but for cooks, there isn’t much time to eat out. That being said I love to eat anywhere that features farm to table cuisine like Meadowlark. Other than that we always choose locally owned venues like Marrions Pizza over the corporate chains.

What is your best advice to home chefs?

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Harvest Tacos – Wild caught northern Atlantic haddock, jicama slaw, citrus cream

My best advice is twofold, firstly keep it simple. Don’t over think your dish, and keep the seasonings straight forward. Secondly, look to your local bounty, focus on farm fresh produce and meat.

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

My Grandmother Caroline:  To thank her for showing me the ropes of cooking at a young age, and guiding me towards my passion for farm fresh ingredients;

My Mother:  To share my accomplishments to the one person who has always provided that stable ground for me to stumble upon;wedding photo

My wife/daughter: The two most important people in my life who I strive to nurture with every small step into the future;

Phish(the band):  For providing the musical inspiration that continues to push me forward down the bumpy roads of life.

Who do you look up to in the industry and why?

I guess I most admire the two Certified Master Chefs I worked with.  Dan Dumont has a breadth of knowledge and passion that is impressive and inspiring. I am driven to achieve a work ethic that I leaned from these chefs who have risen to the very limits of accreditation for our profession.

What do you do on day off?
We are a very outdoors oriented family. We love the Five Rivers MetroParks and often select a new one at random to explore on days off. I love hiking, biking cannoning; these parks are a major draw for Dayton.

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Presidential picnic basket

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Patrick with President Obama

The most interesting highlight of my career thus far was the time I spent working for Bar Harbor resorts and was hand selected by white house staff for an opportunity to cook for the first family. I was chosen to join a team of two other chefs who catered to the Obama’s when they visited the resorts. The most memorable times were spent preparing their picnic lunches. We prepared local meals for the sitting president and his family to enjoy in the park.   The picnic basket was the size of a car trunk and was loaded with beautiful china and stemware.

 

For your chance to try a meal from the Harvest Mobile Cuisine Truck you can check his calendar to find a  location near you.  You can also hire him for catering for special events with customized menus to suit. The truck’s menu is constantly changing, but we can recommend the chicken tortilla soup and the tacos.  You can aslo follow Harvest Mobile  on Facebook

Here’s where you can the truck this week:

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Veggie Pita – Roasted red pepper hummus, marinated and grilled seasonal vegetables, and local greens

TUESDAY
KETTERING    11:00-2:00pm
ACCO Brands, LLC.   4751 Hempstead Station Drive

BEAVERCREEK    3:00-8:00
KMart (Across from The Greene)   4480 Indian Ripple R

WEDNESDAY
DAYTON    11:00-2:00
LORD Corporation     4644 Wadsworth Drive

THURSDAY
BEAVERCREEK    11:00-2:00
Apple Valley Business Park   4021 Executive Drive
4021 Executive Drive

FRIDAY
DAYTON   11:00-2:00
Five Rivers Metro Parks    409 East Monument

URBAN NIGHTS FOOD TRUCK RALLY   5:00-10:00
East Monument St. Dayton

SATURDAY

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Hill Family Farms Jumbo Wings – Thai barbecue sauce, roasted peanuts, and cilantro.

DAYTON    NOON-10:00
Fifth Street Brewpub Open House   1600 East Fifth Street

SUNDAY   12:00-7:00
YELLOW SPRINGS
Village BP   4 Xenia Ave

 

 

Filed Under: Ten Questions, The Featured Articles Tagged With: Harvest Mobile Cuisine, Patrick Sartin

Live From New York: Brian Van Flandern Trains at Salar

May 7, 2013 By Brian Petro Leave a Comment

Cocktail with gin and chartreuse

Fresh new cocktails coming to the Oregon District!

It was in New York that an actor was working his way through school. The year was 2003; he had one more semester to go, and the bar he was working in was failing. He was no ordinary bartender. While working in theater and other pursuits, he had nearly two decades of bartending under his belt. Knowing he had one more semester to go, he agreed to take one more restaurant job in New York and work there until he was able to get “a real job”. The new restaurant was the brainchild of Chef Thomas Keller, who had already created the very successful French Laundry in California, and now wanted to expand it to New York. While working with the chef of Per Se to create the menu, and learning to pair wines with dishes, this bartender asked “Why can’t we use fresh ingredients and make great cocktails that pair with food?” This simple question lead to a rethinking of how food and cocktails can interact. He had to prove to the chef that, despite their higher alcohol content, you can create cocktails that went well with food.

After the initial terror and question of “What did I do?” subsided, experienced bartender Brian Van Flandern set out to prove his point. The quest included three distinct elements. The first was to make cocktails from fresh and local ingredients, something that had been spreading like a virus through the New York cocktail scene. The second was pairing great cocktails with great food, something he was sure could be done. The third, and this was the hardest sell for the consumer, was to lower the alcohol content so that the palate was not damaged by the liquor. He was looking through a list of the basic cocktails when he picked his battle: the gin and tonic. Gin was an element that he was familiar with, and how much more simple of a cocktail can you make than one with just two elements? As he dissected it, he started to learn about the history of the drink, really questioning how it was made. That led to Van Flandern making his own tonic water, importing powdered quinine from Brazil, well before craft and artisan tonics were in vogue. Combining his home made tonic water with a special gin from San Francisco, he created the Tonic and Gin Per Se. When renown New York Times Critic Frank Brunei gave his four star review of Per Se, he mentioned that cocktail by name. “And all of a sudden my bartending job became a career”, Van Flandern said with a smile and a laugh.

Brian Van Flandern

Three star Michelein Mixologist Brian Van Flandern educating the staff.

Brian Van Flandern, three star Michelin rated mixologist and world class cocktail educator and creator, met with me at Rue Dumaine to discuss all things cocktail. Two things strike you as you are talking with him: he is naturally very friendly and easy to chat with, and he is passionate about cocktails and how they fit into our current culture. He has a very impressive resume to stand on. He has cocktails in over forty countries, as well as a very thick book of places where he has shared his experience and passion. He is the author of two books, Vintage Cocktails, which is currently available and Craft Cocktails, which will be released by Assoline later this month. Like anyone who is passionate about what he does and where he is going, he is well versed in where his craft has been. “Prior to Prohibition in the United States, being a bartender was a respected craft, like a pharmacist or a cobbler. It was a trade that was passed down from father to son. These famous barmen were making their own tonics, their own tinctures, their own syrups.” He goes on, describing the flight of these great bartenders to Europe so they could keep making good cocktails. Europe became no better for cocktails than America, getting caught first in the worldwide Great Depression and then World War II. “By the time World War II was over, we had lost an entire generation of mixology and had lost the art of the cocktail.”  He talks about the evolution of the cocktail, not only in terms of how it went from strong in the 50’s and 60’s to sweet in the 70’s and 80’s, but how people perceived it and how consumer demand influenced it.

It was not until the late 90’s that the cocktail started to edge back to where it had been before prohibition. “Dale DeGroff started to do critical thinking like a chef. He took a recipe from a woman who had won a cocktail competition in Florida, and made a cocktail called a Cosmopolitan. He used fresh ingredients and quality spirits, balanced it out, and he made an amazing Cosmopolitan that became so famous in New York that Sarah Jessica Parker mentioned it in her show ‘Sex and the City’. That cocktail became a global phenomenon. That was only the beginning. Now we are seeing the great mixologists are emulating the great chefs, working with global, fresh ingredients, their balancing the acids and sugars, and they are creating original flavor profiles that are aesthetically pleasing to the eyes and the palate.”

Mixology class at Salar

Class is in session for the future Salar mixologists.

Understanding where the cocktail has been helps Van Flanern see where it is going. Asking him about the next big cocktail trend, he feels that “we will never see a global trend like the Cosmopolitan again.” He sees bartending going in the same direction that the culinary world has been going; becoming more and more innovative, looking more to local and fresh ingredients to create their signature libations. He compared the growth of a bartender into a mixologist in the same way a cook evolves into a chef. Mixologists “innovate, they create, the do anything a bartender does, and more. They take it to the next level,” according to Van Flandern. Cocktails are no longer the big trend to look for, spirits are. People are embracing white whiskey, mescal, and pisco right now on the East coast, and it has been moving inwards through the country. The bigger spirits companies, like Diaego and Beam Global,  are also helping to move trends, polling to see what people want to drink and encouraging the distilleries they own to develop spirits in that direction. This has allowed smaller, boutique, small batch distilleries to grow, fuelling a revolution in smaller craft spirits.  “There is a lot of boutique, small batch, pot distilled distillations. We have seen a lot of boutique spirits are coming out where these guys are doing unique and innovative, cutting edge products in every major and minor spirit categories.”

Thanks to pioneers like Dale DeGroff, bartending has returned to the respectable trade it was before Prohibition chased bartenders to Europe, and their knowledge out of restaurants and bars. “It is an exciting time to be a bartender, globally”, offers Van Flandern, and he is right. Society’s palates have changed over the last two decades, and the explosion and expansion of craft liquors and spirits have given bartenders more options as far as ways to create cocktails. With the rising tide of skill and respect, the bar is no longer just a place for people to wait in a restaurant while their table is getting ready.  It is an integrated part of the dining experience, with cocktails being paired with meals like wine traditionally has been and craft beers were a few years ago. “In my professional opinion, the long term trend in the next five years, great Chefs are going to supplant themselves in communities throughout the nation,” Van Flandern notes. He has seen this trend spreading, starting in places like London and New York, and in recent years moving to smaller cities like Cleveland and Columbus. And once the trend hits a city, it starts to spread to other lounges and restaurants.

Chef Margot Blondet

Chef Margot Blondet, Executive Chef at Salar.

Mr. Van Flandern was recruited by Chef Margot Blondet to help give Salar, the restaurant she is creating, a globally inspired, signature cocktail menu. “We see great chefs like Chef Margot moving in to Dayton and settling down roots here, and then making commitments to great cuisine in Dayton, and making a similar commitment to her cocktail program.” That commitment extended to training the bar staff to make cocktails that had the same elements she was passionate about: fresh, innovative, exciting, locally sourced and the best in Dayton. Making great cocktails like that will also include training on the history of the spirits and the cocktails they would be making, so they understand them on a deeper level and can create new ones using the same philosophy. He assured me that all of their cocktails, while well crafted, will be delivered in a timely manner. If it is not exactly what you were looking for, the staff there will have no problems making it to your tastes. His customer first philosophy is one other thing that will be instilled into the bartenders he is training.

Salar is looking to open up in the next few weeks with not only fanfare, but with great ambition. Bringing a mixologist like Brian Van Flandern, with his years of experience and training, shows just how serious of an impact Chef/Owner  Margot and General Manager Harry Trubounis are looking to make in the culinary landscape of Dayton. The stage is set in the Oregon District for a new star to rise.

Filed Under: Dayton Dining, Happy Hour, The Featured Articles Tagged With: Brian Van Flandern, cocktails, craft cocktails, Dayton Ohio, DaytonDining, downtown, Downtown Dayton, Harry Trubounis, Margot Blondet, Opening soon, Oregon District, Salar, Things to Do, Things to do in Dayton

The Charlie Tipton Band-Spotlight Is Bright On Band’s Upcoming Future

May 3, 2013 By Dayton Most Metro Leave a Comment

I have been writing about Dayton musicians and bands during the past year.  I have seen some of the best music that is played in any town across the United States.  One musician that continues to have people feels the same way that I feel is Charlie Tipton.  Charlie Tipton is a lot like most of the musicians that play in Dayton.  He has the desire and dedication that one needs to continue making the music scene so amazing.  He is always out and about, supporting his peers that are performing nightly.  After he is done playing his set, he comes and floats around, personally thanking everyone for coming.  He is genuine and grateful for all that comes to him.

(Photo Courtesy-Jennifer Taylor Clarke)

Charlie Tipton’s voyage into music began at an early age.  At 8 years old, he would be at his grandmother’s house and notice a vintage, rustic guitar.  He was captivated of the charm and beauty that the guitar came with.  So, he picked it up and started to play it.  “I would ask my family to watch me play what I thought were chords”, Tipton mentions to me.  “I just loved that guitar.  It really inspired me to learn how the actually chords.”  Tipton got his own guitar at the age of 11, and started to learn how to play songs that were popular at the time.  Songs from Nirvana, Soundgarden, and other alternative rock bands flowed off the strings of his instrument.  He always knew at this point that playing music live in front of crowds would be in his blood forever.

Until recently, Tipton played solo.  He would take his guitar and would play songs that were full of sentiment.  The words coming out of his mouth were nothing more but raw soul and energy.  He credits Ryan Adams and Ray LaMontagne for being influences, which are clearly obvious when he plays.  The rich sound of folk that two artists mentioned are a large reason that Tipton continues to deliver.  These days, however, Tipton won’t be really being seen without his band, named The Charlie Tipton Band.  One unique thing about the band is Tipton’s cousin is the guitarist of the band.  “We have had some issues with keeping a drummer because of schedules and other small things.  However, one thing won’t change is the fact my cousin will be there right by my side, playing music with me”, Tipton says about the band.  The band likes to keep things airy and fast when playing live.  Their sound is what Tipton calls ‘alternative country’-the blend of the two genres that produces an airy sense to their songs.  Almost as if they are taking you to the open road, windows rolled down, and the tunes turned all the way up.  The band currently is working on an album which they hope to have it released in August.  “There are a lot of different elements to it.  We are still trying to get that perfect sound”, explains Tipton about the album.  “We will continue to keep playing and working on finding it.”

One of the remarkable characteristics about Tipton is what he does away from the mic.  Tipton is a social worker in the area, helping young and old who have lost their way find themselves and get back onto the road to being better.  Tipton aids people to get them off drugs, and assistances others to help them fight and win against addiction.  Tipton told the story of him going to a small town recently and worked on helping folks with getting clean.  “It’s an amazing feeling to help others.  It’s always been something I have always to do.  Addiction is serious.  I just want to help people get past their demons.”

Charlie Tipton is one of the many reasons why the music in town is, and will continue to be for many years to come, a notch above the rest.  This weekend will no doubt be more proof of that.  Tonight, see The Charlie Tipton Band will be sharing the stage with Tim Pritchard and the Boxcar Suite, and Trey Stone Band.  The show will be at J-Alans, located at 121 North Ludlow Street in downtown Dayton.  Show time starts at 9pm.  On Saturday night, Tipton will be performing at Brixx Ice Company, located across from Fifth Third Field on East First Street for the event Dayton Decides, a first-ever mayoral primary election event being hosted by UpDayton.  The candidates, which include incumbent Gary Leitzell, and the challengers A.J. Wagner and Nan Whaley, will be sharing what they will bring if elected into office.  Also, the evening will feature testimonials from business owners and neighborhood activists about is needed from the mayor to help them thrive.  Also performing on the stage will be Good English and The Devil You Know.  For more info on this event, click here.

 

Filed Under: Dayton Music, The Featured Articles

Taco Loco: The Best Tasting Cinco de Mayo You Will Ever Have

May 2, 2013 By Dayton937 4 Comments

Beef Shoulder Taco, Squeeze that lime on it

Food Adventures Crew knows there are only a couple of truly authentic Mexican Restaurants in the Miami Valley, and we have found a favorite.  It is a humble place called Taco Loco located at 5392 Burkhardt Road.  It is clean, it is cheap, it is authentic.  But most of all, it has some of the most delicious Mexican food we have ever eaten.    We have some close friends  from Mexico, and upon their recommendation we stopped in.  The experts were right, every trip to Taco Loco is a new Food Adventure.

Why the name Taco Loco? The owners, a mom and pop duo from Mexico, had to renovate before they could open.  They were fixing the old vacant building, putting in many hours painting, putting down flooring etc.  The long days caused them to sometimes sleep in their van in the parking lot overnight, since they lived in Cincinnati.  When a neighboring resident visited the construction she told the owners, “You are working too hard, and sleeping in your van, what are you CRAZY?”  Since ‘Loco’ means crazy in Spanish, they decided the name fit.

Here’s the Skinny:

1) This place is very authentic, so don’t expect the typical queso sauces, cheese and tomatoes like you see on some Tex-Mex dishes at other Mexican restaurants.
2) The prices are low, so you can explore many types of food and have your own Food Adventure.
3) The staff is friendly, the place is a hole in the wall, the dining area is small, and the environment is clean.
4) You know the food is good, when most of the patrons in the dining area are people from Mexico.
5) Not only is the food delicious, but they have a variety of rare, non-alcoholic drinks made from scratch using fresh herbs and other ingredients.
6) Locally owned by Lola and her husband Octavio.  It’s a true mom and pop establishment!

The Chicken Torta – Big and Delicious

Must Eats:

Horchata: Start off your meal with one of these milky beverage specialties.  It literally tastes like rice pudding in a glass.  We were blown away by the taste of this unique drink.

The Beef Shoulder Taco – Tasty meat on a corn tortilla.  These are authentic style tacos, like they eat in Mexico City.  We will tell you it is one on the best tacos on the planet.  Ingredients are cilantro, onion and meat choice.  No cheese, but you may order ‘Tacos Locos’ which means add tomatoes and sour cream.

The Chicken Torta – A sandwich that would give any sub shop a run for its money.  Diced grilled chicken, and the perfect complimentary toppings on homemade telera (Mexican sandwich bread).  An incredibly filling sandwich for $5 and one of The Big Ragu’s favorites.

Whole Fish – Do you want to kick it authentic old school?  Then try this whole, fried tilapia on for size.  You have to deal with a little bit of bones and the fish staring at you, but the taste is worth it.  At the price of $7.50 this is a steal.

The Food Adventures Crew have eaten so many menu items in our trips to Taco Loco, that some deserve an honorable mention:

Whole Fish – Food Adventure on a Plate

The Large Quesadilla’s are fantastic.  Filled with rice, beans, cheese and your choice of meat, this giant menu item will dwarf your plate.

Carne Asada, a skirt steak dish, is a specialty here.  If authentic means anything, we noticed that besides us, a lot of Latinos were eating this dish too.
Have you eaten Sopes before?  Sopes are made with a circular foundation fried masa dough (ground hominy) topped with refried beans, lettuce, and crumbled cheese.  We think of it as an authentic taste version of a tostada.  Ragu loves this unique menu item.  Taco Loco serves similar menu items called Huaraches which are bigger, oval versions of Sopes.  We love them as well, especially the thick base, which almost tastes like potato dough.

The Burritos are delicious.  They come wrapped in foil and are so big, we can usually only eat half of them.

Want authentic fajitas?  The steak ones here are fantastic, and the flavor of the grilled green peppers make the dish.

The Tamales were good too.  Filled with shredded pork and topped with crumbled cheese, they are one of the few items covered with a queso sauce.

Enchiladas Verdes – Fresh Ingredients, Freshly made

A filling meal is the Enchiladas Verdes, stuffed with green chiles and your choice of meat, and covered in lettuce and avocado.

Besides our favorite Horchata, other specialty drinks include a “Tamarindo”, which is made with tamarind fruit.  When Lola brought the fruit out to show us, we made a mustache with it.  Yeah, that’s us.  We take our own pictures, too.
We also drank a “Jamaica” drink (pronounced hamica).  This beverage was a tea made with fresh hibiscus flowers, some of which Lola showed us as well.  We told you this was a great place for a Food Adventure.

For dessert, we suggest the creamy, homemade Flan.  For those of you not familiar with flan, think of an upside down, firmer version of creme brulee.   Lola made us proud with this dessert!

Finally, we have to mention the complimentary table salsas.  Served in two squirt bottles, one is a mild Verdes Salsa made with tomatillos.  The other is a red chile salsa, made with chili peppers.  Careful, the red one has a kick!  Both of these salsas are made in house, and kick up any menu item.   Experiment to your taste with a dash or a squirt on the free basket of extra thick corn tortilla chips.  

With Cinco De Mayo coming up, it is good timing for you to try some really authentic Mexican fare at Taco Loco.  Not many people know about this little secret, but now you know the scoop.   Celebrate with good food and cheap prices.  If you do not check out Taco Loco soon, then you my friend, are CRAZY !

Give us your take on TACO LOCO by commenting below.  Make sure you browse through the photo album for some AMAZING food photos from this little known secret.

“Like” Food Adventures on Facebook by clicking HERE !

[flagallery gid=36 name=Gallery]

Filed Under: Dayton Dining, Food Adventures, The Featured Articles Tagged With: beef shoulder, Big Ragu, burkhardt, burrito, burritos, carne asada, chips, Cinco de Mayo, corn, Dayton, Dayton Dining, enchilada, enchiladas, fish, Food Adventure, Food Adventures, hibiscus, horchata, huarache, huaraches, jamaica, Mexican, Must eats, quesadilla, restaurant, restaurants, salsa, Sopas, sope, sopes, taco, Taco Loco, tacos, tamale, tamales, tamarindo, Tilapia, torta, tortilla, verdes, whole

13th Annual Soup Dressed Up Benefit

April 29, 2013 By Dayton Most Metro Leave a Comment

 soupartStivers School for the Arts, located at 1313 E. Fifth Street,  will host the 13th annual “Soup Dressed Up” fund-raising event, from 5-8 p.m. on Friday, May 3rd.

Student and staff at Stivers have created hundreds of bowls for you to choose from, each one unique and artistically prepared. Each guest may choose a handmade ceramic bowl and fill it with soup, bread and dessert generously donated from local restaurants, like Lucky’s  CoCo’s, Elsa’s, Christopher’s  Roost,  Olive Garden, Red Lobster, EarthFare, Big Sky Bread, and Dorothy Lane Market.

 

Enjoy dinner, music by Gathering Mercury, bid in a silent auction, take a studio tour, and check out wheel throwing demonstrations and award-winning student artwork in the Fifth Street Gallery (located within the school).

 

Filed Under: Dayton Dining, The Featured Articles Tagged With: soup dressed up, Stivers

5K Derby Day Dash to Benefit Life Essentials

April 29, 2013 By Lisa Grigsby Leave a Comment

derby_day_startLife Essentials helps people who slip through gaps of community services. Through a dedicated network of volunteers they provide over 25,000 hours of service each year to people in the greater Dayton area.  Their services and programs  help seniors and individuals living with mental illness. They aim to decrease isolation by providing participants with volunteer caregivers, guardians and help with small home projects.

This Sat, May 4th you’ll have a chance to to participate in their annual Derby Day Dash.  This annual 5K Run and Walk involves every age group including fun runs for the little ones like the tot trot for 3-5 year olds, the Gallop for 9-10 year olds.  All kids receive a medal and the top 3 each get a trophy.  Teams are welcome too, with prizes for Best Name and Largest Team.

The professionally designed course starts and ends at Island Park and snakes along the Great Miami River. Once everyone has finished the race, prizes are awarded for participants in various age categories, farthest distance traveled, and best hat! More than $2,000 in merchandise and gift certificates are awarded at the race.  Check in begins at 8am the race starts at 9am. You can register online at www.active.com.

 

 

Filed Under: Runners, The Featured Articles Tagged With: Derby Day Dash, Island Park, Life Essentials

Newest Pop-Up Shops Announced Downtown

April 25, 2013 By Dayton Most Metro Leave a Comment

pop upTwo new businesses will open downtown on Friday, May 10, as part of the fourth phase of the Pop-Up Project.

Peace Pilates will offer small group and private Pilates classes in their new studio space. Owner Vanessa Corrigan has been teaching Pilates for 12 years, including private lessons out of her home loft and is looking forward to starting a storefront. Workouts are custom created based on clients’ needs and goals. Peace Pilates will be located at 27 S. St. Clair St. in the St. Clair Lofts.

green

Green Baby’s philosophy

Green Baby will offer environmentally friendly products for the family, including cloth diapering, baby carriers, and products for holistic approaches to health and healing. The store also plans to host classes and community events. Green Baby will be an advocate for local businesses and producers, as 100% of their products are made in the U.S., many being developed in the Dayton area. Green Baby will be located at 31 S. St. Clair St. in the St. Clair Lofts.

The opening of Green Baby and Peace Pilates builds on the success of the Pop-Up Project’s first three phases, launched in November 2011, May 2012, and September 2012. Two of the initial three businesses in the pilot are still thriving: Beaute Box, 116 W. Fifth St., and Peace on Fifth, 508 E. Fifth St. American π, 37 S. St. Clair St, and Sew Dayton, 16 Brown St., are both still open from the second and third phases of the project.

Activated Spaces’ Pop-Up Project, which has helped fill 10,285 square feet of first floor retail space during its four phases, is led by volunteers from the young professional organizations Generation Dayton and UpDayton. The project is a strategic effort to fill vacant street-level space and spur interest in opening a business downtown that’s part of the Greater Downtown Dayton Plan, a strategic blueprint for the future of downtown.

“The Pop-Up Shops have helped enliven downtown while building on growing momentum for the center city,” said Tom Razauskas, who owns the building housing Beaute Box. “It has been refreshing to work with volunteers and business owners who really believe in downtown and are excited about its future.”

“The Pop-Up Project provides a low-risk, low-cost, flexible way to showcase local businesses while adding vibrancy to downtown,” said Shanon Potts, a past chair of Generation Dayton and Activated Spaces volunteer. “The long-term goal of the project is to convert temporary leases into traditional leases, while establishing downtown as a regional destination for shopping for one-of-a-kind items and retail services.”

activated“This project also supports local, creative entrepreneurs as they take a risk and test out their business concepts while bringing renewed life to downtown storefronts,” said Scott Murphy, past chair of UpDayton and Activated Spaces volunteer. “Visitors who support these pop-up shops will help to spur a more permanent retail environment in our downtown ― the next step in downtown revitalization.”

Visit www.activatedspaces.org or e-mail [email protected] for more information about Activated Spaces.

Filed Under: Community, The Featured Articles Tagged With: Activated Spaces, generation dayton, Greater Downtown Dayton Plan, Green Baby, Peace Pilates, Pop-Up Shops, updayton

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