Centerville Destination Imagination is a STEAM-based program that helps provide opportunities for students to explore and discover their unlimited creative potential through teamwork, cooperation, and mutual respect while processing real-life problem solving challenges.
The reputation Cooper’s Hawk Winery and Restaurant has built with it’s previous 38 locations has helped build the excitement for the debut of the Centerville Cornerstone location off of Wilmington Pike.
Opening to the public this Monday, August 26th at 11am, guests will enter the Napa-style tasting bar. A long open bar, backed by a wall of their 40+ wines, guest are encouraged to taste their way through the menu, with educated staff guiding them to find wines they enjoy.
They offer 3 tastings each featuring 8 wines:
- a variety tasting featuring reds and whites $8
- a sweet tasting $8
- Lux tasting – features their top tier wines $13
The tasting guides shares facts to help you learn about the wines, assist with pronunciation when needed and share pairing tips. Erin Kenny, who serves as the marketing specialist for the chain explains that Cooper’s Hawk wants to make wine accessible to all and debunk the “snooty” reputation wine sometimes gets.
You’ll also see a variety of wine glasses, cork holders and novelty wine gifts and accessories merchandised on islands in the tasting area as well as a case full of truffles in what they call their artisan market.
Continue on into the building and you’ll see the full serve bar, where you can sit at the bar, at a table or even a booth. Enjoy a cocktail from their extensive list, many of which include wines in the mix
As you head into the dining room, you’ll see a wall featuring the Winemaker’s Barrel Reserve, made each year and crafted from expertly-selected barrel lots to create a rich, yet elegant Bordeaux-style wine that we age in the finest oak barrels, adding sophistication and flavor dimensions. the 2019 Reserve is already sold out by the bottle, but you can get a taste at the restaurant.
Then you enter the dining room, which seats around 300, and in nice weather there are another 50 seats on the patio that overlook a pond with a fountain. There are also 2 private dining rooms that seat about 24 each, that can be combined for private parties of up to 60 and are equipped with AV essentials needed for presentations. Rooms are available for reservation with a minimum spend requirement, as opposed to a room fee. If your order doesn’t make that requirement, you can always add a case of wine or two to take home to hit the mark.
The menu at Cooper’s Hawk pairs each item with a wine, by bin number to make it easy. Wines by the glass are very reasonably priced ranging from about $7-13.
Appetizers include Asian Ahi Tuna, Drunken Shrimp, Hummus, Asian Pork Belly Tostadas, Potstickers, Calamari, as well as a dish referred to as Chef Matt’s Perfect Pairing Plate (pictured below) which features a Trio of Cheeses: Stracciatella, Buttermilk Bleu, Sartori Parmesan, Honeycomb, Black Fig Jam, Grilled Polenta Crostinis and some candied bacon. There is also an optional wine pairing that compliments this plate.
Every single item on the menu is made in their scratch kitchen, which often runs with 20 cooks on the line and the attention to detail. Actually that’s untrue, they do bring in their gluten bread, to assure that it is made in a gluten free kitchen. They also offer a pretty extensive gluten free menu that includes steak, seafood, chicken and burgers.
Happy Hour at Cooper’s Hawk runs from 3-6pm featuring $6 wines by the glass, and wine specialty drinks and a list of appetizers from $7-10.
They also offer a kids menu, a carryout menu and a catering menu.
The Wine Club at Cooper’s Hawk is an all-inclusive membership where you will not only receive our winemaker’s newly released wine each month, but also enjoy many great benefits including invitations to members-only events, exclusive discounts, points on purchases, birthday rewards, and aWine Club Newsletter with information on new wines, special events, and great recipes. Memberships start at $20 month and you have the option to pick up your wine or have it sent. Choose the membership type that’s right for you, variety (meaning you’ll get red and white varietals) Red, White or Sweet. Gift memberships also available for 3, 6 or 12 months.
Thursday afternoon I was lucky enough to enjoy a media tasting, which started off with Chef Matt’s Perfect Pairing Plate and then a tasting menu that started with crispy brussels sprouts with cashews, mint and sweet thai chili, and as one who’s usually not a fan of this vegetable, thought it was one of the best dishes of the day. We also tried the Asian pork belly tacos, shrimp and scallop risotto, pan-roasted barramundi, gnocchi carbonara(the gnocchi is one of the few ingredients not made in house), a ginger soy glazed NY Strip and for dessert the Cooper’s Hawk Chocolate Cake and Lemon Ice Wine Cheesecake.
We also had a chance to chat with Master Sommelier Emily Wine. She serves as the liaison between the company and its individual restaurants, engaging with guests and the brand’s 350,000+ Wine Club members to create unique experiences centered around wine and spirits. She spearheads initiatives designed to enrich the guest journey through education, immersive events, collaborative partnerships and curated lifestyle adventures. She also creates her own personal wine label for Cooper’s Hawk.
Emily is an internationally qualified sommelier, and one of only 149 individuals in the Americas to earn the designation of Master Sommelier. She is also one of 15 professionals who have been awarded the prestigious Remi Krug Cup for passing all three sections – theory, service and blind tasting – of the Master Sommelier Diploma Examination on her first attempt (most candidates sit for the exam two to three times, and some take it as many as six times).
Overall I walked away from this tasting impressed. By the food, the wine and especially the service. Which for a brand new restaurant is rare, but in talking with the management, they all credit the vision of founder Tim McEnery complete lack of pretense and a culture that reflects his values – one that embodies respect, personal development and humility, and is designed to accelerate quality and innovation as the company grows at a pace that is both aggressive and manageable.
5220 Cornerstone North Blvd
Centerville, Ohio 45440
Mon- Thurs 11am – 9:30pm
Fr & Sat 11am – 10:30pm
Sun 11am -9pm
Here is a good story for your Holiday.
What a difference a few weeks makes. After having a slump in winter sales, the Centerville Flavors Eatery put out a lifeline. On their Facebook page they said they were struggling and asked for regulars and new patrons to visit them for a boost. The result was overwhelming. People from all over the Miami Valley have been grabbing a bite, or placing to go orders. So many in fact, that the eatery had a record-breaking week recently.
Nearly 6 years ago, ownership of this location was sold. Business continued to hum with meal plans to go. It was early in December that the drop-off in patronage put the restaurant in jeopardy. While the family has publicly thanked local foodies for their Christmas Miracle,” they also asked for continued support in 2019, so they aren’t out of the woods yet.
The Food Adventure Crew took the opportunity to visit the eatery a couple of times in December and wow is there a buzz in town. Both times we stopped in customers continued to stop in, some as they were closing and had to take to go orders.
Have you been to Flavors Eatery? Wanting to try for the first time or revisit the place? Here is some information you will find useful.
HERE IS THE SKINNY ON FLAVORS EATERY:
—HOURS. – A unique schedule for he dining room is as follows:
MON: – 11am -8pm
TUES – THURS: 11am -3pm
FRI: 11am – 8pm
SAT: 11am- 3pm
—Located in Centerville in a small strip mall at 865 E. Franklin St.
Let us help you out, from years and dozens of trips to this eatery, we know the menu fairly well. Here are there “must eats.”
“MUST EATS” FOR FLAVORS EATERY:
Don’t forget Flavors has another location in Lebanon. That location is run by the original owners of Flavors, who opened the Centerville store years ago. The food offerings are very similar and feature that California style eatery menu we have grown to love. And of course they invented that incredible garlic sauce.
—THE PACIFIC SMOOTHIE:
Banana, strawberries, mixed fruit and mixed berry concoction with kiwi-strawberry juice. This shake will wake you up and give you an energy boost from the natural ingredients. Refreshing, and delicious, this one is worth a try.
— CHICKEN SPINACH ARTICHOKE WRAP-A-RITO:
This was Jackie’s favorite. It is a large burrito, stuffed with artichokes, chicken, spinach, apple slaw, mozzarella cheese, feta cheese and house garlic sauce on top. Jackie suggests ordering it with extra house garlic sauce. She could drink that stuff !
— PORTABELLA CHICKEN QUESADILLA:
This was the Big Ragu’s favorite of the menu. A Warm quesadilla with lots of flavor with chicken and portabella mushrooms, tomatoes, apple slaw, mozzarella cheese and topped with the incredible house garlic sauce. This was a perfect balance of healthy and filling.
— TERIYAKI CHICKEN FLAKY BAKE:
A delicious take on chicken. The teriyaki sauce was subtle and the chicken was cooked perfectly. All of it on a flaky tortilla and served with chips and salsa. Drizzled with Garlic sauce, it is a crisp flaking mountain of happiness.
—CAJUN CHICKEN WRAP-A-RITO:
Take a chicken burrito and add green and red bell peppers. The result is the beginning of greatness. Brown rice, apple slaw, yellow onions and beans are also filled inside with garlic sauce on top. The multiple levels of flavors and spices make a cajun flavored treat. Subtle, and not overpowering, the burrito maintains that healthy, natural taste.
—AVOCADO CHOCOLATE COOKIES:
The most interesting menu item in the eatery. It is a dark, dark cookie made with avocados. Go guilt free and eat one of these bad boys. It is an absolute treat.
—BOTTLES OF HOUSE GARLIC SAUCE TO GO:
Turn your kitchen into a mini-flavors. Not only is the sauce amazing, it is Gluten Free, Dairy Free, no MSG, with No High Fructose Corn Syrup. Try it on Salads, Chips, Pretzels, Meats, Pizzas and veggies!!! The sauce is also sold at Kroger and Dorothy Lane Market Centerville in the salad dressing aisle.
— THE HUMMUS PLATE:
This appetizer is fresh and a display of dipping vegetables that is just perfect. The hummus is freshly ground and delicious. This is a very healthy appetizer option, and none of the flavor is sacrificed.
If you are wondering about the house apple slaw, it contains a mixture of carrots, cabbage, radicchio, cucumber, apples, celery and green beans. It is a garnish found with most of their meals.
That sums it up it for our Food Adventure recap and feel good story of the season. Flavors Eatery in Centerville still asks for your continued support in 2019, but the Dayton faithful have been their guardian angel and saving grace this Christmas.
If you haven’t been there this winter, now you know what to order, so you have a head start on the rest …. see you at the tables, covered in garlic sauce!
We have a feature article right here each week on Dayton Most Metro. Food Adventures has no rules, and leave no plate unturned. Join Jessie, The Big Ragu and Jackie in our treks for great Miami Valley food.
Unless you have been living under a rock, you know that Bill’s Donuts in Centerville has put Dayton on the national donut map. From National Magazine awards, to stars visiting while in town, Bill’s has a reputation.
The locals love it . You can typically find a line out the door on not only weekend mornings, but random times such as 9:30pm on a Wednesday. There is no rhyme or reason, there is only the good thing that they are open 24 hours a day, 7 days a week.
Through the decades of Food Adventures. beyond the dozens and dozens of donuts we have eaten from Saturday mornings, to the Superhero 5k. With all the press that has been written, what else can we say about this place that hasn’t been printed already?
Today, Food Adventures RANKS the best Bill’s donuts, individually, the baker’s dozen, one through thirteen, like only we would. After decades of research, we present the “Delicious Dozen.”
***Comment below on your opinion and a chance to win a free dozen donuts from BILL’S !!***
THE DELICIOUS DOZEN (The best donuts at Bill’s Donuts….. in order… the top bakers dozen)
#1 THE PRETZEL DONUT:
The signature donut, the pinnacle of yeast donuts. Always plentiful and one of the few donuts that is equally as good with a glass of milk as it is with coffee. HUGE TIP – when you get one of these, pop it in the microwave 15 seconds when you get home and taste the fresh difference.
#2 THE PEANUT BUTTER FILLED LONGJOHN:
The traditional chocolate covered longjohn with a peanut butter cream filling. OMG is that good. Bill’s signature donut, and the peanut butter addictiveness.
#3 THE PERSIAN WITH NUTS:
It might sound like a handsome stranger, but this donut is a lesson balance. It is a delicious donut, but it is IMPOSSIBLE to eat without spilling a piece of nut. Impossible we well you. The inside is a cinnamon delight, and the frosting is a caramel butterscotch, with chopped peanuts topping this confection of perfection
#4 THE CUSTARD FILLED LONGJOHN WITH CHOCOLATE ICING:
An American staple, done better nowhere else. The grill marks on the bottom, The icing that sometimes melts unforseen or sometimes stays rock solid. When it all comes together in a big bite and the custard squirts out, well, then you have liftoff.
#5 THE DEVILSFOOD DONUT:
The absolute perfect, #1 donut of all time to have with milk. Again, use the trick of zapping this donut 15 seconds in the microwave.. Get the biggest glass of milk you can find. Find a quiet area and indulge. Crossed eyes and moans are normal here.
#6 THE BACON MAPLE DONUT:
A new experiment and limited time donut. It is a Longjohn with maple icing, and bacon crumbles on top. inside is a butterscotch creme filling. It is new, and it is a hit. Ask when they will be making them next, so you can give them a try.
#7 THE GLAZED TWIST DONUT:
The most underrated donut in the case. A long, buttery twisted yeast donut with a hint of vanilla and cinnamon. It is a good bang for your buck too. It has that signature yeast taste from Bill’s, and is filling. Perfect with coffee.
#8 THE JELLY DONUT WITH WHITE ICING:
In the 80’s movie Strange Brew, Rick Moranis bribes a brewery worker with a jelly donut .. “Here .. it’s a jelly…” If that was a Bill’s Donut, he could have bribed the Canadian Government.
#9 THE ROUND VANILLA CREME FILLED with CHOCOLATE ICING:
It is a round donut with chocolate icing on top. the difference is in the filling is a white cream, like whipped cream. Again, the signature yeast donut that only us recognizable at Bill’s Donuts.
#10 THE BLUEBERRY CAKE DONUT:
A cake donut that is mixed with blueberries making a pleasingly purple donut. The donut is glazed and sometimes will have a chocolate or strawberry tint. This donut and a glass of milk is a ticket to heaven. Also great with a hot chocolate !
#11 THE POWDERED with CHOCOLATE CREME:
The messiest donut by far, but delicious as well. Get the chocolate creme filled for a trip back in time to your childhood. Passport not included. Neither is a bib or napkin and you will look like you lost a fight with a bag of flour if you eat it correctly.
#12 THE DUNKING STICK:
The oddest donut in the case. this old fashioned throwback is dedicated to the coffee lovers. Made specifically for dunking, this glazed donut is a yeast donut but has a cake feel. This long stick is an old favorite, but a new discovery for us in the pat couple of years.
# 13 THE SUGAR COATED JELLY DONUT:
A jelly donut rolled in sugar. The jelly is delicious and is the subtle feature here. Each bite has a slight crunch and the sweetness is perfect. A bit messy? Yes, But worth every napkin.
The Red Velvet Cake Donuts – a nice twist on a favorite cake recipe.
The Chocolate Brownies with Chocolate icing – Get a glass of milk for this rich treat that will put you into chocolate overload.
**** Which ones are your favorites? Do you agree ? Do you disagree?
Comment below and you will be entered to win 1 dozen Bills donuts !!!****
HERE’S THE SKINNY ON BILLS DONUTS:
— Opened in 1960, it is now owned by a brother and sister team, Lisa and Jim. The store was handed down by their father Bill Elam, who passed away in 2010.
— A pillar in the community, they have supported countless sports teams, and local causes.
— Over the years. Bill’s has won multiple national awards and recognitions as one of the top donut shops in the USA.
—They not only make great donuts- they are very community involved and philanthropic. Right now they are collecting donations for Mexico Beach, Florida! You can help by donating: toothpaste, toothbrushes, soap, deodorant, personal hygiene products, new underwear/socks, cleaning supplies, work gloves, shovel/rakes, batteries, flashlights, bug spray, trash bags, backpacks/bookbags and first aid supplies. A truck will be leaving on Oct. 22nd to deliver these items to those in need. Donations can be dropped off at the shop at any time.
Browse below for more Bills Donut fun….
Boy, have we got a Food Adventure for you this Wednesday! Pizza and Beer!
Wednesday August 15th SICSA – Pet Adoption Center teams up with Heavier Than Air Brewing Company for a fundraiser, featuring some pizzas off of local menus!
With all of the breweries in town, it is hard to keep a handle on this booming industry. One of the new kids on the block deserves some love and an honorable mention.
“Heavier Than Air Brewing” in Centerville has been recognized with some awards at the Ohio Craft Brewers Cup. Heavier Than Air‘s European Pale Ale ESB and their Stout McCook both were gold winners.
HERE’S THE SKINNY ON THE SUMMER PIZZA PARTY FOR SICSA:
WHEN: WEDNESDAY AUGUST 15th from 5:30PM to 8pm
WHERE: HEAVIER THAN AIR BREWING COMPANY, 497 MIAMISBURG- CENTERVILLE RD, CENTERVILLE, OH 45459
COST: $5 each to attend the PIZZA PARTY all of which is donated to SICSA.
CASH BAR – $1 will be donated to SICSA for every pint of beer sold.
Beer and pizza sounds great.. so whatcha gonna eat ????
Pizza from the following restaurants:
— CENTERVILLE PIZZA and BBQ’s PIZZA
Hand tossed, nationally award-winning pizzas. They will surely have a unique pie on hand.
— DOUBLEDAY’S MONSTER PIZZA
A cult following has quietly kept this place making hand tossed specialty pies with lots of inventive toppings for decades.
— KING’S NY PIZZA:
Formerly “Johnny’s Slice of NY,” This pizza is authentic New York City Style Pizza. Big Slices, big flavor.
— MACKS TAVERN’S PIZZA
Thin crust pizza cut into tiny squares, this is the only pizzeria that uses diced pepperoni like the serve in school pizza.
— POUR HAUS’ PIZZA
Thin crust pizza, the sauce is delicious too. Look for them to turn some heads with their pizza pies.
— SUBMARINE HOUSE PIZZA
Thin and crispy pizza, we are hoping they feature one of their Philly cheese steak pizzas. Great stuff here !
You gotta wash it down ….
— “EARN YOUR WINGS GOLDEN ALE” with BLACK CURRANT:
This is the best beer we have ever had here, hands down. It is a light beer with a hint of blackberries.
— “EARN YOUR WINGS GOLDEN ALE”
This is their lightest beer and it is delicious. Easy drinking and promises to please the “non craft beer crowd.”
— “MCCOOK BOUND STOUT”
Not our style, but it won an award at the Ohio Craft Brewers Cup. So if you like dark, dark beer… go for this one !
Heavier Than Air Brewing Co. will donate $1 for every pint sold to SICSA, and again, entry to the pizza party is $5 per person. All pizza entry funds will be donated to SICSA, which is set to break ground on a new $5 million facility in Washington Township this fall! There will also be a chance to win a Heavier Than Air Brewing Co. growler!
Food Adventures is a local food blog run by 3 local foodies with a passion for the food that Dayton has to offer. From wholesome nutrition, to fine dining, dives and home kitchen creations, we leave no plate unturned and throw rules out the window. We are honored to have a feature article each and every week right on Dayton Most Metro!
Each year, the Submarine House hosts the “Super Duper Cheesesteak Challenge” in which a person must devour a 16inch long Triple cheesesteak sub with “the works” toppings in 16 minutes or less. The 2018 proceeds go to the Pink Ribbon Girls.
Again this year the Food Adventure Crew hosts a charity event qualifier to help add donations to the Pink Ribbon girls. This year the site is the Centerville Store on Sunday May 20th, 3pm.
We are looking for 10 WOMEN or MEN to take the Super Duper Cheesesteak Challenge and see if you can beat the sandwich! This is all about charity so each “EATER” or contestant is asked to make a minimum $20 donation to be considered for the event.
Also, if you eat the sandwich fast enough, you may qualify in the top 10 of the Centerville store times and be vaulted into the store championship in a few weeks. BRING YOUR FAMILY – A percentage of all food and drink that night will go to Pink Ribbon girls. Join the fun….
— WHEN: SUNDAY, MAY 20th, 3pm
— WHERE: SUBMARINE HOUSE CENTERVILLE – in the Normandy Square Shopping Center at 503 Miamisburg Centerville Rd, Washington Township, OH 45459
#1 It is HILARIOUS to come out and watch this event, and it is not only a blast, but it can be eye opening as well
#2 Come participate or just watch and eat and drink. The great menu at Submarine House goes from Pizzas to Subs and more. And remember a portion of your bill goes to CHARITY ! We will also be taking donations that night.
SPREAD THE WORD !
WANT TO PARTICIPATE AS AN EATER IN THE QUALIFIER????
Make your donation to the Food Adventures Crew Challenge, which will be donated to the Pink Ribbon Girls!
You can also donate even if you don’t want to be a part of the challenge!
Can you handle 16 inches of Heaven ?
JUST WANT TO WATCH AND SUPPORT THE CAUSE?
Show up at the Centerville Store and cheer on your favorite participant… 3pm , Sunday May 20th . A portion of all monies spent from 3pm – 5pm will be donated to THE PINK RIBBON GIRLS of DAYTON ! They support local women fighting breast cancer.
Get all your foodie scoop on the Dayton area by following The Food Adventures Crew on Facebook.
As the world keeps moving along, technology moves right with it. In the 1880’s, the first vending machines were released into the world. They were used to sell a wide variety of items, like postcards, candy, notepaper, drinks, and other small items. One of those items that were sold were cigarettes. As more and more were learned about cigarettes, the less and less you saw cigarette vending machines. They started to go the way of the phone booth and the metal-tipped dart board. All of them are items that started to disappear as the social need for them left as well. The ubiquity of cell phones turned phone booths into WiFi stations, and metal-tipped dart boards are dangerous! Cigarette vending machines disappeared as smoking also became more dangerous. You can still find one of these magical machines in very special places. Theo’s Lounge is one of those places.
Theo’s Lounge (7890 Paragon Rd., Dayton, OH 45459, (937) 813-8580) is not a place you would find if you were not looking for it. The only thing that indicates it exists as you drive down Paragon Road to 725 is a sign above the door. It sits in the shadows of the Paragon Club, and it thrives there. The minute you walk in you can tell it is a comfortable space, from the complete lack of windows to the music quietly playing the background. It is not an incredibly well-lit space or an incredibly large space, but that is part of the intimacy. That may also be why there is a wall of mirrors on the right, to make it look larger. They have a small patio out back as well, which is nice to enjoy on a summer night. Walking into the space, it is nothing but comfortable. Like slipping into an old sweater.
The televisions and conversation provide the entertainment here; there is not room for much else. Certainly not pool tables. In fact, on the lone sign out front states that conversation is one-half of what Theo’s offers. The other half is cocktails, which come with enough variety to satisfy any palate. Is there a menu you can peruse? No, there is not. Every bartender has their own specials, along with a few of the classics that they make. There are so many regulars that the staff “knows three-quarters of the time what they want.” And the cocktails we enjoyed had a healthy pour. The same holds true for the beer selection. The most exotic you can expect is a Sam Adams Boston Lager or a Guinness. The craft movements do not hold much sway here. The food selection is just as simple. The offer fresh-made, self-serve popcorn in the corner, but also offer chips and pretzels for a modest fee. They have pizza if you are looking for something a little more substantial, and tasty snack known as Hanky Panks. They are a combination of rye bread, spicy sausage, and cheese. According to the bartender at the time, they are a “hillbilly thing.” We took her word for it.
Let’s go back to the bar’s atmosphere. The comforting feel comes from many of the little details. Though dark, we could tell they really spent time taking care of the space. It was clean in there. The lack of outside light makes it easy to lose track of time. The dark wood, mirrored wall, and lowered shelves over the bar made it feel like we were walking into the
1970’s. And there could be a reason for that; Theo’s has been at this location, in various forms, since roughly that time frame. There is no opening a new dive bar; it has to be groomed into one after years of love and use. Like that old, comfortable sweater, it only gets that way through constant use. All the conversation was relaxed and casual, and they were set up for some big groups of regulars to come in. They take care of the people that come to their bar.
With the approach of summer, Theo’s is working on adding some events. There is a dart league being created, as well as a Ladies’ Night. The Kentucky Derby is a fancy affair there, with ladies coming in their finest hats and everyone enjoying some food and drink. They have their regulars, including the employees at many local restaurants. You know that if industry workers are going there, the place is low key and the drinks are good. Theo’s not only added events for the regulars, they added spirits. When I asked about a lone bottle of saki sitting on the shelf, the bartender told me there was a regular that requested it. So now they have it. It may be one of the few dive bars we have gone to that has saki!
We are used to things that move at breakneck speed. It is great to know that there are no-frills, no drama places like Theo’s Lounge where the world slows down while we are there, and there are plenty of friendly faces to spend that time with.
Theo’s Lounge is located at 7890 Paragon Rd., Dayton, OH 45459. You can contact them through their Facebook page or at (937) 813-8580. They are open Monday through Saturday, 3 PM to 2:30 AM and Sunday from 3 PM to 1:00 AM.
Chef Matt Hayden has been a foodie all of his life. He is the guy who binge orders delivery late at night, or whips up recipes for his family and friends at a moment’s notice. He has the kick-ass chicken recipe you love or the BBQ that melts in your mouth. He is also quite the giver to the community. He is always dedicating time and resources to one cause or another.
For the last 25 years Matt has been a fixture in the Dayton food community. First with his original ownership of the Pour Haus, with their pizza following and BBQ sauces. He also had a venture in Miamisburg called the Chimney Inn.
Those experiences lead him to open Scratch Food in Centerville off of Paragon Rd in 2010.
There is one more experience that affected him.
Chef Hayden unbuttoned his shirt to expose a heart operation scar. This health scare turned his life around, and tuned him into the healing power of foods. Now, his business is growing but the most touching aspect, is how they are affecting the lives of Miami Valley residents. They are literally saving lives with their food.
HERE IS THE SKINNY ON SCRATCH FOOD:
—SCRATCH FOOD consists of 2 aspects
1)SCRATCH EVENT CATERING:
An upscale catering business that has been hosting large and special events for over a decade. All the food is made by chefs and they are used to catering for top area companies. They cater events like weddings with 150-300 or more, up to 3200 people event. They are involved heavily with Masquerage and of course the upcoming April 22nd Dayton Metro Library opening gala. Great opportunities for a Food Adventure.
2)MEALS FROM SCRATCH:
A carry out or delivery service of frozen, pre-prepared, nutrient dense meals. This service is for the convenience of busy schedule customers, or assisted living customers. It makes life easier for them. It also helps those who are sick and dealing with disease management like Diabetes, Heart Disease and Cancer. Are you just looking for convenient meals to fit your healthy lifestyle? They offer those as well. All dishes are made carefully and prepared by chefs to strict specifications, with the freshest ingredients.
—Scratch Foods employs some of the most talented local chefs. Chef Marshall
Bartley, a lifelong friend of Matt’s is just one of the experienced crew working hard to get results for health and taste. Another star is Kristen LeMaster, the event coordinator and Project Manager for the business. The other chefs on the team round out this talented crew.
—Scratch Food is always giving back to the community. Be it the Suzy Pender Memorial Fund, The Pink Ribbon Girls, or his latest, the April 22nd kickoff of the new library downtown. For decades he has helped countless local causes. Sisca, Boonshoft Museum, Antioch and the Bull Diabetes Center on Schantz Ave. and a couple more charities. Food Adventures loves their stuff.
—Besides battling heart disease, Matt has another motivation. Matt lost his mother at a young age, and she has been a source of inspiration to helping people battling illnesses. By working with Miami Valley Hospital, their often quoted mantra is “Let Food be Thy Medicine.”
—Want some Meals from Scratch? Within 12 hours of placing your online order at this website, you will be contacted by email. They will set up a day and time, convenient for you, to pick up your meals from our Centerville location, behind the Paragon Supper Club at 767 Miamisburg-Centerville Road. Your meals can be picked up 7 days a week from 10am thru 7pm. Sometimes your meals can be picked up “on the fly” within an hour of placing your order. But typically, pickup time is agreed upon with Scratch to make sure that your order is properly handled.
—Between the Pink Ribbon Girls, Miami Valley Hospital and pickup orders, Scratch prepares over 1,000 meals each week. Are you in need of help because of a family member with cancer? GET INFORMATION HERE.
So what are the best eats from Scratch Foods? Catering wise and frozen meals wise …? Here are our patented MUST EATS..
MUST EATS FROM SCRATCH CATERING:
—DEEP FRIED GARLIC CHICKEN at THE GARLIC FESTIVAL:
Unforgettable flavor in a deep fried chicken strip. Cheesy garlic goodness is what awaits you, with a sinful butter dip.
—BBQ BABY BACK RIBS:
Fall off the bone. with incredible homemade BBQ sauce. A taste you wont soon forget.
Quarters of chicken, that come out so juicy it is like it is baked. Again the BBQ sauce for dipping is a must.
—SMOKED PULLED PORK:
Matt used to travel the country to learn how to smoke meats. The results of his studies are a near perfect pulled pork.
We have tried a dozen of these frozen meals over the past month and have some favorites. Here are our “MUST EATS”
MUST EATS FROM MEALS FROM SCRATCH:
—HOMESTYLE MEAT LASAGNA WITH FRESH GREEN BEANS:
You wont believe the food was made and frozen a couple of weeks ago, it tastes like freshly made. Each forkful of lasagna and sauce is a taste of comfort food.
—CHICKEN CABBAGE ROLLS:A unique, healthy take on an old comfort food. But guess what, it works. Try this for the surprise of your night.
-CHICKEN PARMESAN WITH CAVATAPPI PASTA and FRESH GREEN BEANS:
Just enough sauce with the chicken and pasta, make this a delightful dish.. Again the freshness is amazing and we can’t believe it was not just made.
-CHICKEN CURRY with CAULIFLOWER, SWEET POTATOES and PEAS:
Indian dish, with fresh veggies. It is unique and flavorful, and the spiced chicken is the best part.
-ORANGE CHICKEN WITH FRESH BROCCOLI and RICE BLEND:
Probably Big Ragu’s Favorite Dish. Worth a treat sometimes.
-SOUTHWESTERN CHICKEN WITH COLORADO SAUCE, BLACK BEAN MASHUP and RICE BLEND:
The sauce on the chicken and the bean mashup steal the show. A great tasting dish that doesn’t taste healthy, but it is. Try this high nutrient dense plate to curb your appetite.
-ASIAN CHICKEN BLEND with BROCCOLI, SESAME SLAW and RICE BLEND:
Great tasting slaw on top of chicken with that Asian taste. The veggies and rice go perfect with it. They nailed the flavor on this one.
-OLD WORLD CHICKEN CAKES WITH SWEET POTATO SUCCOTASH:
So delicious and inventive, it is amazing how healthy the dish is. One of those plates you cant get enough of, forkful after forkful.
So there you have it… our MUST EATS …
Often imitated, never duplicated, you can find Food Adventures on Facebook here. No rules, just fun !
Browse the photos below from our numerous meals with Scratch Food.
Fat Tuesday got even fatter this past week at Submarine House in Centerville. The newly opened restaurant at 503 Miamisburg-Centerville Rd. was packed. Fifteen competitors were ready to take on the Super Duper Cheesesteak Challenge and their friends and family were there cheering them on. Standing room only was the atmosphere as Dayton’s favorite foodies, The Food Adventure Crew called the place to order.
Hungry Jax was the Emcee and official timekeeper was Kris Mick, past champion and cheesesteak eating legend. We were here to see if any of these big mouths could qualify for the store’s top 10 times.
What happened next was simply epic…….
— LOCAL CHEF MATT “PORK CHOP”
HAYDEN STUNS THE CROWD WITH WINNING TIME of 4 minutes 41 seconds. Rumors swirled after the event that the chef and owner of Scratch Food had been training for weeks with an unorthodox diet of ruffage, cabbage and even cauliflower to stretch his stomach. We cannot confirm this, but his time was amazing. We did notice his foot stomping and bouncing method while eating. That may have been a strategy to let the food settle, or it could have been excitement. We will never know.
We do know it was a legendary cheesesteak challenge moment and surprising highlight of the night. When Chef Hayden raised his hands and yelled “done,” he then stuck out his tongue. The crowd gave him a big pop of applause, hoots and hollers.
— DAYTON AREA SOCIALITE KAYLA BRADSTREET, REPRESENTING THE WOMEN, BEATS THE CHALLENGE and shows the men the some girl power ! Calling herself “man hands” she manhandled the sub sandwich into submission with a time of 14 minutes 20 seconds. The crowd went bonkers as she tilted her head back and sprinkled the last bits of lettuce into her mouth. She raised her hands and showed her empty mouth in triumph to the roar of women throughout the restaurant. There were cell phone flashes and people recording videos everywhere. It was
Female Food Adventure for the ages.
— CHRIS GOODE, LAST MINUTE SUBSTITUTE FOR THE CHROME DIVAS, and the thinnest contestant, destroys his Super Duper Cheesesteak in 5 minutes flat for the 2nd best time. Lesson learned, don’t ever count the little guy out. Especially if he has a mohawk! Chris tore into that sandwich and rode off into the sunset on his Harley! Thank you to the Chrome Diva’s for your support and your great representative !
—At the end of the night, the thermometer donation tally was at $686 plus approximately $180 more would be donated from $1,800 of food and drink sales in 2 hours. Not too bad, about $886 bucks for the night. We could have never done it without the participation of the contestants and the support of their friends and families. Thank you to those who came out to watch, eat and drink and who also donated money on the side. We could not have succeeded without the incredible ownership of Submarine House and their staff. Their generosity and local support of causes is an example for all. Thank you to Dayton Dining, Dayton Most Metro, Dayton Chrome Divas, and
The Pink Ribbon Girls for the promotion and support.
This was a one night only fun get together for charity, but it was fun to see who could qualify for the event. The top 10 times go on to compete for the store championship in mid-April and each store’s champion will be named. Then each champ moves on to the April 22nd, 1pm event, the finals at the Huber Heights new Submarine House Bar and Grill. Come watch with us !
**HERE ARE THE FULL RESULTS from the SUBMARINE HOUSE’S
2nd ANNUAL FOOD ADVENTURE SUPER DUPER CHEESESTEAK QUALIFIER**
—MATT “PORK CHOP” HAYDEN – 4 minutes, 41 seconds:
He put on a clinic.
—CHRIS GOODE – CHROME DIVAS REPRESENTATIVE – 5 minutes even:
Little guy, big appetite !
— JEREMY “SWEETNESS” SWIHART – 5 minutes, 24 seconds.
Easily the most cool, calm and collected contestant of the night. He was an eating machine.
— TACO “CHEESESTEAK” PHILLY – 8 minutes, 42 seconds.
The big guy tore through the sandwich like child’s play, joking the whole way through.
— JOE “THE MINISTER OF MEAT” AMSTUTZ – 8 minutes 49 seconds
An impressive display of chomping skills. A terrific time for the big sandwich.
— BRYAN “BABY BLUES” SUDDITH: 10 minutes and 20 seconds.
Dayton’s top story slammer and ferocious foodie, improved his time over last year by 4 minutes.
— KEVIN “THE GARLIC KING” SORICE – 13 minutes 41 seconds.
The self declared senior division champ had no problem beating the challenge.
— KAYLA “MAN HANDS” BRADSTREET – 14 minutes 20 seconds.
Girl power rules! An unforgettable win.
— NATE “COWBOY” TUCKER – 14 minutes and 22 seconds.
The big guy put a hurtin on the cheesesteak and squeaked in ahead of the deadline.
— GARY ” THE GROWLER” LEASURE – 15 minutes, 1 second.
Steady chewing was the key to his success.
— MARK “THE BEARD” DaGROSSA – Could not finish in 16 minutes.
This real life Santa was steady, he almost did it, but enjoyed the tasty experience.
— BRIAN “THE BIG APPLE” APPLETON – Could not finish in 16 minutes.
had to go out to the patio for air.
— CHRIS “THE KILLER” KILROY – Could not finish in 16 minutes.
Disappointed, but thought the sandwich was delicious !
— JOHN “HAMBONE” HAMMOND – Could not finish in 16 minutes.
Improved over last year, but fell just short this year. Close… real close !
— STEVE “THE BIG RAGU” MILANO – Could not finish in 16 minutes.
He is contemplating retirement
****ARE YOU UP FOR THE SUPER DUPER CHEESESTEAK CHALLENGE?****
You may still take the challenge at any Submarine House location through April 2nd.
—WHAT: You must eat a 16 inch SUPER DUPER CHEESESTEAK. Super Duper means this 16 inch sub has triple the meat and triple the cheese of their normal subs. You have to eat it topped AS IS with “The Works” toppings in less than 16 minutes. The Works includes: Cheese, mayo, lettuce, tomatoes, onions, homemade oil & vinegar dressing & pepper relish. Grilled Mushrooms also come on the sub. Important – NO topping substitutions, you have to eat it as is with all of the ingredients. This is not a baby challenge. So bring your loose pants.
—WHY: If you complete the challenge, your sandwich is free and you win a T-shirt. A portion of the proceeds goes to The Pink Ribbon Girls charity.
—COST: About $23 up front, which is refundable if you complete the challenge successfully. You can take the challenge at any Submarine House, alone or with a group of friends from Jan 30th through April 2nd.
Remember, the top 10 fastest times at each store will see the competitors called back in April for the “store championship semi-finals.” If you win the best time at the store championship, you are off to the finals April 22nd at 1pm at the new Huber Heights Bar & Grill location of Submarine House.
Browse the gallery below from memories of this incredible night for charity.
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The annual “Super Duper Cheesesteak Challenge” has started across the Miami Valley at every Submarine House, proceeds of which this year go to the Pink Ribbon Girls. January 30th was the first day that Dayton area residents could partake in this food challenge for charity.
The Food Adventure Crew has been a part of the event for more than 3 years and we have seen almost $50,000 raised for Dayton’s Children Hospital during that time.
On Fat Tuesday, February 28th, 7pm, Food Adventures with Dayton Most Metro and Dayton Dining will be hosting a “one night only” qualifying event for charity at the new Centerville Submarine House Bar & Grill location at 503 Miamisburg-Centerville Rd., next to Adventure Golf for 16 contestants! Everyone is welcome to come watch and cheer …. but first
***WHAT IS THE SUPER DUPER CHEESESTEAK CHALLENGE ?????
HERE’S THE SKINNY:
—WHEN: Starting Jan, 30th you may take the challenge at any Submarine House location through April 2nd.
—WHAT: You must eat a 16 inch SUPER DUPER CHEESESTEAK, with “The Works” toppings in less than 16 minutes. Super Duper means this 16 inch sub has triple the meat and triple the cheese of their normal subs. The Works includes: Cheese, mayo, lettuce, tomatoes, onions, homemade oil & vinegar dressing & pepper relish. Grilled Mushrooms also come on the sub. Important – NO topping substitutions, you have to eat it as is with all of the ingredients. This is not a baby challenge. So bring your loose pants.
—WHY: If you complete the challenge, your sandwich is free and you win a T-shirt. A portion of the proceeds goes to The Pink Ribbon Girls charity.
—COST: About $23 up front, which is refundable if you complete the challenge successfully. You can take the challenge at any Submarine House, alone or with a group of friends from Jan 30th through April 2nd.
The top 10 fastest times will see the competitors called back in April for the “store championship semi-finals.”
The winner of each store will advance to the FINALS April 22nd, 1pm at the new Huber Heights Bar & Grill Location at 5376 Taylorsville Rd.
*** SPECIAL EVENT ANNOUNCEMENT ***
We are looking for a few hungry men and women !
Food Adventures is hosting a one-night only, Qualifying Round for charity event related to the Cheesesteak challenge.
*WHERE: The new Centerville Submarine House Bar & Grill,
503 Miamisburg-Centerville Rd (next to Adventure Golf)
*WHEN: Fat Tuesday Feb. 28th, 7pm
*WHAT: 16 contestants (to match the 16 inches of sub) will have a shotgun start and we will see if anyone qualifies with a top 10 store time.
*WHY: A portion from all food and drink sold that night will go to the Pink Ribbon Girls charity, so come out and root on your favorite friend or family member.
We do have a few contestants signed up already for this event:
1)-MATT “PORKCHOP” HAYDEN:
This local chef owns Scratch catering and has promised to bring his love for food and appetite to the event and measure his munching skills. Can he successfully eat that 16 inch sub in 16 minutes? We welcome this newcomer to the charity event!
2)- BRYAN “BABY BLUES” SUDDITH:
This nationally acclaimed Slam Storyteller and lover of good grub, joins the contest once again this year. He qualified last year, and this year is looking to beat his time of 14 minutes, 13 seconds. Can he do it? And can he beat his time from last year? Vegas is setting strong odds that he can!
3)- JOE “THE MINISTER OF MEAT” AMSTUTZ:
A new contestant, not much is known about this participant, but by his nickname, we expect a promising competitor. He is currently in training for the event in an undisclosed location. Can the “minister of meat” handle 16 inches of heaven? Be there and find out!
4)- STEVE “THE BIG RAGU” MILANO:
This Dayton foodie looks to redeem himself after last year’s disappointing failure, where he did not finish the sandwich. Will the Big Ragu beat the Super Duper Cheesesteak on Fat Tuesday?
5)- ONE OF THE CHROME DIVA’s:
One of the women’s charitable motorcycle groups, the Dayton Chrome Divas, will be bringing in a female contestant. Can she show the fellas who is boss? We are super excited to have this special guest as part of the Super Duper Cheesesteak Challenge event.
6)- “THE GARLIC CHAMP” KEVIN SORICE:
The “senior” division champ from last year, impressed the crowd with a time of 9 minutes and
19 seconds. Can this Italian Stallion show up the young guys this year? The Garlic eating champ of Garlic Fest thinks so ! Be there to see this man vs. bun.
7)- JOHN “HAMBONE” HAMMOND:
John is back and looking to beat the challenge this year. Last year he could not quite finish the sub, but this year he is as determined as ever. Come root for John, this guy never quits! Can Hambone hammer this challenge? Watch him as he tries to knock out the 16inch Super Duper Cheesesteak and put his reputation where is mouth is !
That leaves spots for 9 more contestants! If you want to participate, email us at [email protected]
Again, this qualifier will be held at the new Centerville Submarine House at 503 Miamisburg-Centerville Rd.
Guest Judges will be Hungry Jax and Chef House from the Food Adventures blog. They will have stopwatches ready and waiting. They will be making sure every morsel of food is swallowed for the official times. Don’t miss this fun event, we are expecting a good crowd. Bring your friends, family and co-workers to cheer on your favorite. There promises to be a lot of hooting, hollaring, and eating ! Don’t forget, Submarine House has a great beer selection at the Centerville location.
Remember, this is all for a great cause, so 16 inches of heaven are waiting for you ……….. See you at the Submarine House !
***UPDATE: A Special Appearance from former champ KRIS MICK.. he will be scouting out the competition and may put on an exhibition to show the crowd what a record breaker looks like… You may know Kris, who is a yearly fixture in the Finals competition. This college footballer from
Troy, Ohio has a cult following and is also known for his popular Submarine House commercials.
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We are not food critics. We are original Dayton foodies who love to eat! This is our passion, not our job, and we leave no plate unturned!
Check out our photos below, from past Super Duper Cheesesteak Challenge events at Dayton’s original Submarine House…