Join us on Friday, March 22nd, 2018 at the Wright-Dunbar Interpretive Center for our next Speaker Series engagement. Randy Zuercher and Ann Armstrong-Ingoldsby will speak on their skydiving experiences. Ann is a University of Dayton graduate who holds a Skydiving D license. Randy, a graduate of the Ohio State University, holds a C license with over 500 skydives. Randy is also the curator of the Aviation Trail, Inc. Parachute Museum and is an Instructor Jumpmaster at Greene County Sports Parachute Center.
Join the Paul Laurence Dunbar Branch of the Association for the Study of African American Life and History for a special event on seven women who helped shape Dayton’s history. The program will start at 2:00 pm and be held at the Wright-Dunbar Interpretive Center located at 16 S. Williams St., Dayton, OH 45402. Learn about the women’s lives through this two part program of lectures and activities, including poetry, dance, and song. The first portion of the program will take place in the theater and will begin at 2:00 pm, and the second will follow in the building’s second floor conference room starting at 3:15 pm. This event is free and open to the public.
Gather at the Woodland Mausoleum at 9:45 a.m. as we lead you to the grave site of Paul Laurence Dunbar. Join in as tribute and prayer are given and sing Amazing Grace as a wreath is laid upon his grave. Then join us at the reception immediately following in the Mausoleum. Guests will include members of the Dayton Dunbar Alumni Association, Dayton Aviation Heritage National Historical Park, Paul Laurence Dunbar House Historical Site, Dayton History and Woodland Cemetery.
Refreshments will be served. This program is free and open to the public. Parents and home-schooled children are encouraged to attend.
The James M. Cox Foundation Donates $1 Million to Woodland Cemetery and Arboretum’s Historic Chapel Restoration and Preservation Project
Woodland Cemetery and Arboretum announced that it has received a $1 million challenge grant from the James M. Cox Foundation. The grant is part of the organization’s capital campaign, which is raising funds for the restoration and preservation of three historic structures on the cemetery property. These 130-year old structures are listed on the National Register of Historic Places, and the cemetery, itself, is listed as a National Historic District by the U. S. Department of the Interior.
“We were more than thrilled when The James M. Cox Foundation offered us a challenge grant of $1 million toward our capital campaign,” said Tony Huffman, board member and campaign chair of Woodland Cemetery and Arboretum. “It was a unique opportunity and one that we were so happy to have received. This generous lead gift will allow us to begin, immediately, the process of restoration and preservation of the historic Woodland Chapel, Gates and Administration Building that were built in 1887.”
“Within six months, we exceeded the $1 million goal for matching, meeting the challenge terms of the grant” said Huffman.
The Cemetery board approved a multi-phase capital campaign; phase one is for $3.5 million and will ensure the complete restoration and preservation of the historic Chapel, front gates and administration building. The Chapel houses a one-of-a-kind Tiffany hand-cut tiled floor, seventeen Tiffany windows and painted Tiffany frescoes on the walls. The Chapel also has original woodwork cut and installed by the Barney and Smith Car Company from Dayton.
Sean O’Regan, president and CEO of Woodland, said, “Phase two of the capital campaign will allow the Cemetery to honor its commitment to preserve and promote the treasures and heritage of Woodland via an endowment for perpetual maintenance and care of 10 historical buildings on site.”
The James M. Cox Foundation has ties to Woodland Cemetery as the namesake of the Foundation is buried there. James M. Cox, three-term Governor of Ohio and 1920 Democratic candidate for President, is located just steps from other Dayton notables such as Col. Edward A. Deeds, Loren M. Berry, John H. Patterson, Charles F. Kettering and the Wright Brothers.
Cox Enterprises was founded in Dayton in 1898 when James M. Cox purchased the Dayton Evening News (now the Dayton Daily News). Through Cox Media Group, the company also operates WHIO Ch. 7, WHIO Radio News, 95.7 and AM 2910, K99.1 FM (WHKO) and 95.3 TheEagle (WZLR) in Dayton.
“Woodland Cemetery and its unique grounds are historically significant for Dayton,” said Rob Rohr, Cox Media Group Ohio’s market vice president. “Woodland is a place where we can celebrate the lives of people who made their mark on our community. The James M. Cox Foundation and Cox Media Group Ohio are proud to join other members of the community to protect and invest in Woodland Cemetery.”
“Woodland is such a unique place in Dayton,” said O’Regan, a transplant from Boston, “here you can enter a beautiful and serene environment in the heart of downtown, take a walk among a vibrant and long-established arboretum, explore an outdoor museum and learn the history of the men and women who invented many of today’s most modern innovations: powered flight, the electric car starter, the cash register and let’s not forget Cheez-its.”
The Woodland Arboretum Foundation continues to seek donations from the community and the families of those resting peacefully at Woodland Cemetery. “We are confident that the Dayton community will come together to save these important historic buildings that grace the entrance of our 175-year-old cemetery,” said Huffman.
More information about the cemetery and the campaign to restore the historic buildings and how to give your support for the project can be found at Woodland’s website at woodlandcemetery.org.
About Woodland Cemetery and Arboretum
Woodland Cemetery and Arboretum sits in the heart of downtown Dayton on over 200 verdant acres of rolling hills with over 3000 trees on the property. This historic cemetery, founded in 1841, welcomes thousands of visitors who tour the grounds each year to visit the grave sites of inventors of powered flight, Wilbur and Orville Wright; poet Paul Laurence Dunbar; Matilda and Levi Stanley, Queen and King of the Gypsies; writer Erma Bombeck; Gov. James M. Cox; inventor Charles F. Kettering; and entrepreneurs John H. Patterson (NCR); George P. Huffman (Huffy Bicycles); and George Mead (Mead Paper Co.).
About The James M. Cox Foundation
The James M. Cox Foundation is named in honor of Cox Enterprises’ founder and provides funding for capital campaigns and special projects in communities where the company operates. The Foundation concentrates its community support in several areas, including: conservation and environment; early childhood education; empowering families and individuals for success; and health.
Dayton is renowned for it’s incredible legacy in the history of American dance. In 1927, The Schwarz School of Dance (now Dayton Ballet School) was opened in Dayton, by the gifted Schwarz sisters, who returned home after performing professionally around the world. Ten years later, the sisters created “The Experimental Group for Young Dancers,” and staged a performance at the Dayton Art Institute. This was the first performance of what is now the Dayton Ballet, the second oldest regional ballet company in the US.
The Schwarz sisters instructed another pioneer of dance, Jeraldyne Blunden. In 1968, Jeraldyen went on to create her own school, Jeraldyne’s School of Dance. A few years later, she established the Dayton Contemporary Dance Company, the first modern dance company in Ohio. The company regularly performs in Dayton, and around the world, including an upcoming trip to Russia and Kazakhstan next May as part of Dance Motion USA, a cultural diplomacy program organized by the U.S. Department of State and the Brooklyn Academy of Music.
These incredible achievements and milestones are being celebrated with style over the next year or two. The Dayton Ballet celebrates it’s 80th Season, and next year DCDC hits their 50th Birthday! Volunteers from the Dayton Ballet Barre and DCDC Ambassadors are joining forces Tuesday, September 5th, 2017 at Brixx Ice Company to kickoff these spectacular seasons! They’ll be slinging drinks as dueling bartenders, and might even have a dance off or two!
Enjoy commradere, drink specials, and a fun way to support these historic arts organizations. Best of all – there will be random ticket giveaways for the exciting up-coming seasons! There will also be ticket discounts available to anyone interested. Tickets to these outstanding artistic events are perfect for date nights, girls nights, and gifts!
How to Go?
Dayton Ballet Barre & DCDC Ambassadors
Dueling Bartenders / 2017-2018 Season Kickoff!
Tuesday, September 5th, 2017 from 6pm-8pm
Brixx Ice Company – 500 E 1st Dayton, OH
John Doren was born in Athens, Tennessee in 1834. Early on he displayed marked journalistic ability, and at nineteen years of age, under Gov. Samuel Medary’s leadership, became managing editor of the Ohio Statesman. In 1857, he was made official reporter of the Ohio House of Representatives, and in 1861 received the appointment as private secretary to Secretary of the Treasury, Salmon P. Chase, in Washington, D. C., in the cabinet of Abraham Lincoln. He graduated from the Cincinnati Law School in 1865, and that same year he succeeded G. M. D. Bloss as editor of the Cincinnati Inquirer, a position which he retained until shortly before he became a resident in Dayton in 1870. He then became Editor and Owner of the Dayton Daily Democrat, the predecessor of the Daily News.
John Doren died on March 8, 1916. He is located in Section 101 Lot 1724.
Woodland Cemetery, founded in 1841, is one of the nation’s five oldest rural garden cemeteries and a unique cultural, botanical and educational resource in the heart of Dayton, Ohio as you will see as you read through this new MostMetro.com series. Visit the cemetery and arboretum and take one of the many tours Woodland offers free of charge. Most of Dayton’s aviation heroes, inventors and business barons are buried at Woodland.
Woodland Cemetery and Arboretum is located at 118 Woodland Avenue off of Brown Street near the UD Campus. The Woodland Office is open Monday through Friday 8 am to 5 pm and Saturday 8 am to 12 pm. The Cemetery and Arboretum are open daily from 8 am to 6 pm. The Mausoleum is open daily from 9 am to 5 pm. For more information, call 937-228-3221 or visit the Woodland website.
How Dayton History coopted the GermanFest Picnic
How else do you describe the actions of the President & CEO of a venue that has been home to a festival for more than 30 years.
With no phone call, no advance notice, no hint as to the park’s intent to host its own 10 day event on the dates the GermanFest has used every year (the second weekend of August) for 33 years, the Dayton Liederkranz Turner’s picnic chair literally received a “Dear John” letter.
Full disclosure: My mother, Wanda Wiedman, started the German Picnic 34 years ago. It has grown into one of the area’s premier festivals and is typically thought of as the kick off to festival season. With the exception of a couple of years at the Montgomery County Fairgrounds, it has always been at Carillon Park. The first year there were 400 people, recent years have probably been closer to 50–75,000. The crowds are always huge when the Clydesdales are in town.
I cannot begin to count how many schnitzel I fried, volunteers I recruited, beers I drank, tables I broke down (not because of the beer, but as part of the clean up), etc over the years, but it doesn’t begin to compare to all the work done by people like my mother, John, the Sagassers, Trudy and countless others. Many of the volunteers have worked every one of the 33 years and are now in their 80s or beyond.
And Carillon Park benefited nicely from the arrangement with electrical upgrades, as well as a lot of foot traffic and exposure. For as long as I can remember, the German Picnic attendance numbers were included in the park’s attendance numbers and helped them receive many grants over the years.
The festival is going to be bigger and better than what they ever did here before,” Kress said. “It is no longer financially beneficial to us to continue to partner with them.”
The park has changed with recent growth under Brady’s tenure, but the picnic has adapted. But what changed more than anything were the rules of the game. One of the first things that changed was a park fee — $5000 back in the day, which I know because my husband and I covered it for a few years as a gift to the Club. When they tried to jack it to $10,000 the picnic moved to the fairgrounds for a few years. It wasn’t the same to be honest. Then Dayton History was trying to get the beer & food revenue. I’ve been out of the loop for the past 10 years, so I don’t have details of the current extortion rates, but I have a hard time believing that the arrangement was not financially beneficial to Dayton History.
Read Brady’s quote above and tell me that doesn’t smack of ego, power and greed. We’re not talking about rival businesses here, we’re talking about non profits putting on a community festival. This isn’t an idea Brady Kress or the Dayton History Board of Trustees just came up with. You don’t come up with a 10 day festival within 24 hours of notifying your “partner” that you no longer find it financially beneficial to work with them.
So here we are…the Club is now scrambling to find a venue with 8 months to go; Dayton History will do its own thing; and a lot of people in the community are upset with not just the decision but the way it was handled.
What can you do? You can start by sending Brady Kress an email and letting him know how you feel about the picnic and the handling of this matter.
You can also support the Dayton Liederkranz Turner by attending their events in St Anne’s Hill Historic District. There is a Schnitzel Dinner on Saturday January 14th — and trust me, the one thing you will NOT get at the ten day festival replacing the GermanFest is Trudy’s Schnitzel.
I won’t presume to tell you not to attend the Dayton History event in August, but assuming the GermanFest Picnic can find a suitable venue, I hope you will indeed support it. For 33 years it’s been the 2nd weekend in August. Who knows where or when it will be this year, if at all.
Editors Note: tg is Theresa Gasper, longtime community volunteer
As you step into the brand new 10,500 square foot brewery at Carillon Park, be prepared to step back 160 years, as you are greeted by workers, dressed in costumes from the period, brewing beer using historical recipes from the 1850’s. The brewhouse sits against one wall in plain view of the entire restaurant, which cost $3.5 million to build and was made possible by a lead gift from Heidelberg Distributing. The brewery highlights the historical importance beer played in the development of Dayton, often providing families an inexpensive source of calories and nutrients.
Carillon Brewing Co (CBCo) Brewster Tanya Brock oversees the brewing that takes place in a two-story brick oven set up. At the top of the steps a 100 gallon copper kettle is filled with water and heated by the fireplace underneath it, while costumed interpreters turn barley into malt which will be added to the heated water that has been transferred to the mash tun to steep. This slow heating process converts the starch in the malt into sugars. This mixture, known as wort, is like the beer starter. To this spices, flavoring and hops are added, while workers maintain the boil by adding charcoal to keep the fire glowing.
Lastly the wort is ladled one last time from the boil kettle into the cooling barrel. Just as the name indicates, the cooling barrel is where the near boiling wort is quickly cooled to a more hospitable temperature of 75 degrees. Inside the barrel the wort flows through a spiral of copper tubing surrounded by ice cold water. On hot summer days large blocks of ice are used to help bring the temperature down.
Finally cooled, the sweet wort is poured into the fermenting barrels. These 59 gallon American oak barrels is where the yeast are added and kept for a week. During the week the yeast convert the wort’s sugars into heat, alcohol and carbon dioxide. The beer is then transferred to oak barrels to ferment and clarify for about two to three weeks. The spent grains from each batch of brew are used to produce crackers. These buttery and crisp crackers are served on the menu’s Brewers Sampler Platter along with various cheeses, wursts, and garnishes for $10. The current plan is to fire up the kettles for the brewing process four days a week, thought that may be adjusted based on demand. Brock did share that while they are following recipes from the past, they have been slightly modernized and carbonated to appeal to the palettes of current drinkers.
This Thursday, Dec 11th, Carillon Brewing will debut it’s first two beers, Carillon Coriander Ale– created from an 1831 recipe that uses hot peppers to give it a slightly peppery finish and and Carillon Porter, made from a mix of light and dark malts with roasted coffee and chocolate flavors. Also being served and brewed are non-alcoholic root beer made from dark molasses and brown sugar and spices historically available like vanilla, star anise and cinnamon, and ginger ale, sourced from an 1831 housewife’s recipe book. .
Tanya shared that she’s currently testing additional recipes and that she’ll add them as she feels comfortable with the flavors and tastes.
At the media tasting, held yesterday, Dayton History CEO Brady Kress shared that he’s “proud to be able to present this facility to show how it’s done and where it all started.” He also shared plans to add a wine making component to the facility, hopefully by next fall. He explained that the Catawba grape was grown all along the Ohio River Valley and that the land the Dayton Country Club is on was once a field of grapes.
Flights of 4 beers, the 2 CBCo brewed beers and your choice of an additional 2 Heidelberg beers on tap will be available for $7. Or take him a souvenir growler of beer for a $24 fill charge, plus a one time charge of $6 for the glass growler.
The food menu according to Dayton History’s website consists of “dishes from the tables of English, German, and Irish immigrants’. ” Appetizers include soft pretzels, sauerkraut balls, and the brewers sampler platter with the spent grain crackers. You’ll find bratwurst, weiner schnitzel and roast chicken entrees for $12-$13 and , soups, sandwiches and salads that average about $10to choose from. A warm apple tart or black forrest chocolate at $5.25 can finish off your meal.
You can visit the Carillon Brewing Co. at 1000 Carillon Park Blvd :
Monday – Saturday • 9:30am – 10:00pm
(Food Service 11:00am – 9:00pm)
Sunday • 11:00am – 10:00pm
The Concours will also have special classes for automobiles built in 1913, 1938 and 1963. Guests will get to see up close, 200 antique and classic automobiles and motorcycles, displayed on the grounds of Carillon Historical Park. Tickets run $15 for adults, $5 for children 3-17 with children under 3 free. You can purchase online at Dayton History’s website.
To get you all revved up for the 2013 Dayton Concours d’Elegance you may want to attend the Saturday night Preview Party. This evening event features food, adult beverages, music, and entertainment at Carillon Historical Park. Guests will be treated to a first look of some of the incredible vehicles to be showcased in Sunday’s main event and will enjoy an exclusive shopping opportunity in the Art Pavilion. They will also be tempted by an array of auction items, including the original artwork featured on this year’s souvenier program!
The Preview Party will be held from 6:30 – 10:30 pm, tickets are $85 per person, $75 for Dayton History members and reservations are required. All proceeds from the weekend events go to Dayton History, Montgomery County’s official historical organization.
DMM is giving away a pair of tickets to Saturday’s preview party. To be eligible to win, like and share this article and fill out the entry form below. Leaving a comment below about why you should win may also sway our judges! :)[form 55 “DMM Contest Entry – Generic”]
Chef Jose Calzada is originally from Chicago. He graduated with a culinary degree from Kendall College and spent a lot of his early years in the kitchen at Italian and French eateries. He took over as Executive Chef at Culp’s Café at Carillon Park last year. The historic restaurant was originally opened in 1902 by Charlotte Gilbert Culp, a young widow with six children, began baking and selling bread, cakes and rolls by having her children go door to door in their West Third Street neighborhood. Soon they had a stand at the South Main Street market with the “Culp’s Cake” being a best seller. Her eldest son, Howard Gilbert Culp, leased space in the Arcade, and expanded the business selling poultry, eggs, cheese, and dill pickles at three lunch counters where downtown workers could purchase a complete lunch for 35 cents!
In the 1930s, the Culps opened a cafeteria in the Arcade across from Keith Theater. The cafeteria specialized in home-
cooked food and was famous for its pies and pastries. Dayton’s population boomed in the 1940s and Culp’s cafeteria served as many as 5,000 customers a day. Culp’s was the first restaurant in Dayton to have air conditioning and the first electric Hammond organ in the area. As the downtown area changed due to the development of suburbs and the popularity of television, the Culp family reluctantly sold the business in 1960.
The spirit of this family-operated restaurant lives on at Carillon Historical Park with Chef José Calzada managing Culp’s Café 7 days a week and working daily with his wife Carol. Starting June 2nd Culp’s Cafewill be serving up breakfast, Sat – Mon from 7:30am-3:00pm. They are also open for lunch Tues- Fri 11am – 3pm. Culp’s is located at 1000 Carillon Blvd, at Carillon Park.
DaytonDining wants to treat one of our readers to a FREE breakfast at Culp’s Cafe. Just leave a comment below telling us why you’d like to have breakfast at Culp’s and a random winner will be drawn on Friday from the commenters.
And now Chef Jose answers DaytonDining’s 10 questions:
What is your favorite ingredient to cook with?
I love to cook with fresh herbs, like Oregano, Thyme, Rosemary and especially Basil – I love the taste and the smell of it. Using fresh herbs brings out a better flavor on soups, meats and sauces.
What ingredient do you dread?
I really dread working with kale I don’t like the taste and the smell. If I had to use it I would only use it as a garnish. No offense to kale lovers.
What’s your favorite dish to make?
I love to make soups, a nice chicken noodle soup or corn chowder on a cold day or a chilled avocado soup with fresh crab meat on a hot summer day . 10 or 15 years ago I would have said pates or terrines . When I first started cooking I used to love making duck liver pate and vegetable or meat terrines.
What’s your favorite pig out food?
I love cheeseburgers, here in Dayton I like to go to Smashburger. My favorite place to go for a burger is Illinois Bar and Grill in Chicago , their one pound burgers are the best I have ever had.
What restaurant, other then your own do you like to dine at in the Miami Valley?
My wife and I love to go to Tony’s Italian Kitchen on North Main Street in Englewood, it is a very small neighborhood restaurant with great food, but most of all authentic. We have tried everything on the menu and we are always satisfied.
What’s your best advice for home chefs?
Have fun doing what you love! Like one of my chef instructors would always say “It is not rocket science, just have fun and enjoy it!”
If you could invite any 4 guests to a dinner party who would they be and why?
I wouldn’t know were to start there are a lot of people to choose from like by brother who passed away 12 years ago, my mentors Chef John Hogan and Chef Mike Greagson. There are also my chef instructors, my collies, my favorite athletes and actors and actresses . It would be very hard to just pick 4 guests.
Who do you look up in the industry and why?
I look up to a lot of people in this industry, from a chef I have had the pleasure to know like, Priscilla Satkof, who has been one of the top female chefs in Chicago for over 15 years, Michel Coatrieux who is a chef instructor for over 25 years, Georges “Kiki” Cuisance who has been in the restaurant business for over 35 years and still doing a great job. To the celebrity chefs like Gordon Ramsay, Emeril Lagasse who have educated many people about food.
What do you do in the Miami Valley on a day off ?
In my day off I like to spend as much time with my family as I can, in this business you don’t have many days off. So we go to the movies, out to dinner or just to the park.
Share a kitchen disaster, lucky break or other interesting story.
The best time I had ever had in the kitchen was when we cooked a dinner for Julia Child and a group of friends. I was working at Kiki’s Bistro as a sous chef at the time. The chef and I prepared a 5 course dinner for them with the main entrée of Roasted Squab ( that’s what she order in advance). After the dinner the waiter came to the kitchen and said that she wanted to meet the chefs who prepared the wonderful meal. That was one of the best feelings I ever had as a chef – cooking and meeting someone I idolized growing up, and a person I watched on TV. It was an experience I will never forget.