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Lily's Bistro

The Frightful Feast -Terrifyingly Delicious Five-Course Meal

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Summon all of your courage for a terrifyingly delicious five-course meal as Lily’s Bistro host The Frightful Feast on Thursday, October 25.
“It should come as no surprise that most of us here at Lily’s are kind of weird and love Halloween,” Emily Mendenhall, owner of Lily’s Bistro said. “Coming up with the everything for this event from the ingredients, to the dishes, to the naming of each course, has all been a lot of fun that we’re excited to share with our diners.”
The Frightful Feast’s full menu includes…
1st: Amuse – “Nightmare on 5th Street”

Flame-seared pork jowl with dehydrated apple and bourbon maple glaze, served with smoldering hickory chips
2nd: “the Pear Wheat Project”

Sliced pear and farro salad in a cranberry-mustard vinaigrette with toasted almond and goat cheese
3rd: “the Creature from the Black Lagoon”
Chilled and marinated squid ink pasta with chilled baby octopus, cilantro, red pepper and black garlic
4th: “HellBraiser”

Braised beef brisket with slow cooked local hearty greens and black-eyed peas
5th: “Night of the Living Bread (pudding)”
cherry cordial bread pudding with berry coulis and fresh whipped cream

*A chef’s choice vegetarian meal can be prepared with advanced notice only.

“In addition to the five-courses, there will be themed specialty cocktails like “Secret Ooze” and “El Gato Diablo” available for purchase. Come in costume, and all the special drinks will be a dollar off, just as a way to encourage folks to get into the spirit of the event,” Mendenhall said.
For those interested in attending the Frightful Feast, the five-course meal costs $49 (including tax and tip) and takes place on Thursday, October 25 at Lily’s Bistro.

10 ?s with Chef Jansen Trotman

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Chef Jansen Trotman was born in Trinidad and grew up in the Virgin islands. His family’s love for food and fellowship as well as their passion for clean living became the foundation and inspiration for his culinary career. Chef Jansen has been in the restaurant industry for over 25 years. Throughout the years, he’s had the privilege of working with some wonderfully talented and extremely creative chefs , Dan Eule , Ricardo Heridia, and Anne Kearney, to name a few. Jansen has been the executive chef at Lily’s Bistro in the Oregon district since January where they have always maintained a very close relationship with the local farming community.  he’s been helping to grow their team’s love for creative, fun, and seasonally-driven menus that they change each and every day.

What is your favorite ingredient to cook with?

fresh fish
What ingredient do you dread?
canned meat
What’s your favorite dish to make?
beans and rice with a perfectly cooked sunny side up egg.
What’s your favorite pig out food?
taco bake
What restaurant, other than your own do you like to dine at in the Miami Valley?
Meadowlark
What’s your best advice for home chefs?
taste everything… a lot!
If you could invite any 4 guests to a dinner party who would they be and why?
My Mom,  Dad and my wife because they share the same love for food and fellowship as I. The fourth person is incredibly difficult to decide, I’ll have to give it some thought.
Who do you look up to in the industry and why?
Nobu Matsuhisa.. he’s my all time favorite chef. I admire his drive and determination to stick to his vision throughout the years in spite of so much adversity and opposition.
What do you do in the Miami Valley on a day off?
usually visit one of the local parks for a walk or a hike and dine at one of the local eatery’s.
Share a kitchen disaster, lucky break or other interesting story:
I was vegetarian until I graduated high school. When I was younger my sister’s and I would spend the summers in Tortola with my grandmother. Her brother regularly brought her fresh whole fish from his morning catch. She would clean it, make broth out of the head and bones to use in soups and stews. This whole process at the time was foreign to me and maybe a bit weird and gross too! One morning I was being a total jerk and telling her that it’s disgusting and awful and she promptly picked up one of the fish heads, and hurrled it at me. That might have been when my deep connection to seafood began!!

Lily’s Bistro Garden Party To Benefit Gem City Market

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On Wednesday, September 5 Lily’s Bistro is partnering again with the Gem City Market to host the Garden Party: A Summer Preservation Class.

“We love doing this annual interactive event with our customers,” Emily Mendenhall, owners of Lily’s Bistro said. “From the bar and kitchen, we’ll be walking you through how to do your own shrubs and pickling of all sorts of produce! It’s a great chance to get creative and preserve some wonderful flavors for the colder months and it’s all vegetarian and vegan friendly too!”

As a partner for the event, Lily’s will also be donating $10 from every ticket sold towards the development of the Gem City Market, a community member- and worker-owned and operated full service grocery store.

“We strongly support the work of Gem City Market and it’s great that an event like this gets to promote the use of fresh produce, while also helping increase access to these food for our neighbors,” Mendenhall said.

For those interested in attending the Garden Party, the event costs $29 and takes place at Lily’s Bistro on Wednesday, September 5 from 6-9pm. The event cost includes all of the jars and produce needed, samples of shrubs, the class, and all guests will take home a jar of their own pickle and shrub.

Additional cocktails utilizing Lily’s own shrubs as well as a snack menu incorporating Lily’s housemate pickles will be available for purchase.

Tickets are available at https://www.eventbrite.com/e/the-garden-party-a-preservation-class-tickets-49395977699?aff=efbeventtix

Lily’s Bistro To Host 6 Course Very Veggie Feast

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Update:  Tuesday’s event has been sold out and a second night has beed added for Wednesday at 7pm

As part of Lily’s Bistro 5th anniversary celebration this summer,  they will be hosting an  Ohio summer produce  a six-course, all-vegan friendly dinner on Tuesday, August 14th at 6:30pm.

Advance reservations are available for the Very Veggie Feast  online and tickets run  $49, which includes tax and tip and can be purchased in advance online here and at the restaurant.

The optional wine pairing is $15 for 2 ounce pours with each course and can be purchased on the day of the event.

 

Here’s the menu:

1st Course (Amuse):
-Grilled peach with cashew ‘cheese’ and hibiscus gastrique
optional wine pairing: Pierre Sparr Cremant d’Alsace Reserve Brut

2nd Course:
-Roasted local vegetables from Patchwork Farms and Dayton Urban Grown with poached garlic puree and parsley pistou
optional wine pairing: Cline Cellars Farmhouse White (Palomino white wine blend)

3rd Course:
-Ohio sweet corn chowder
optional wine pairing: Babich Unoaked New Zealand Chardonnay

4th Course:
-Pea and mint hand rolled gnocchi with lemon ‘beurre blanc’
optional wine pairing: Domaine du Salvard Cheverny

5th Course:
-Lentil “meat-balls” with curried peanut sauce and crispy fried carrot straws
optional wine pairing: chilled Georges Deboeuf Beaujolais Gamay

6th Course: (dessert)
-Blueberry lime pie with candied lime peel
optional wine pairing: Begonia red berry sangria

Lily’s Bistro

in the Oregon District
329 E 5th St
Dayton, Ohio
 (937) 723-7637

Bars Serving Up Cucumber Inspired Cocktails on World Cucumber Day

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As our regular readers know we’ve been highlighting food holidays for years, sharing the history when we can find it, fun fact and great food and drinks relating to the food of the day.  Well Thursday, June 14th happens to be World Cucumber Day.

Cucumbers are high in water and low in calories, fat, cholesterol, and sodium. They have a mild, refreshing taste and a high water content. They can be refreshing and pleasant to eat in hot weather and help prevent dehydration. The term “cool as a cucumber” is actually derived from the cucumber’s ability to cool the temperature of the blood. Also when applied topically, cucumber really does cool the blood and eases facial swelling, which is why cucumbers are so popular in facial regimens.

There are over 33 varieties of cucumbers, the most commonly available is the hothouse or so-called English cucumber. It is large, with a dark green skin, and few or no seeds.

Other types include:

Armenian, or snake cucumbers: These are long, and twisted. The skin is thin and dark green with pale furrows. These are often used for pickling.

Japanese cucumbers: These are dark green and narrow. The skin is thin with small bumps on it. They can be eaten whole.

Kirby cucumbers: These are often used for dill pickles. They have thin skin and small seeds, and they are crispy.

Lemon cucumber: These are around the size of a lemon, with pale skin. The taste is sweet and delicate.

Persian cucumbers: These are shorter and fatter than the hothouse cucumber. They are crunchy to eat.

 

But this year there’s an even cooler way to celebrate World Cucumber Day!   Hendrick’s Gin is a brand of Gin produced by William Grant & Sons in Girvan, Scotland, and launched in 1999. In addition to the traditional juniper infusion, Hendrick’s uses cucumber and Bulgarian rose to add flavor.   For several years now Hendrick’s  celebrates this day and  wishes to spread love, understanding and appreciation for cucumbers everywhere and invite all those with a curious mind to celebrate World Cucumber Day on June 14 to cultivate and embrace their very own unusual side.

Several bars across the Miami Valley will be featuring  Hendrick’s cocktails on June 14th to celebrate “World Cucumber Day” with a slice of the unusual.  Here they are, in no particular order:

Cucamelon Felon

Mudlick Taphouse:   Cucamelon Felon*

Hendricks Gin, Fresh Watermelon, Fresh Cucumber, Fresh Lime Juice  and House Made Mint Simple                       *its so good it’s criminal

Hole in the Wall  Laid Back Lemonade

Hendrick’s Gin, cucumber syrup, fresh cucumber, lemonade & club soda. Garnished with a lemon wedge.

Lily’s Bistro   Hendrick’s Cucumber Strawberry Old Fashioned

Hendrick’s Gin, Freshly Muddled Strawberries & Cucumber, Simple Syrup & Angostura Bitters. Served on the rocks and garnished with a strawberry and cucumber slice

The Black Watch

The Highland Stag    The Black Watch

Hendrick’s Gin, Drambuie Liqueur, Blackberry Brandy, muddled blackberries & a blend of fruit juices

Carver’s Steaks & Chops    The William Wallace

Hendrick’s Gin, St. Germain Elder Flower Liqueur, fresh squeezed lime, rhubarb bitters, fresh cucumber and an egg white

Canal St. Arcade & Deli   Know it all Hipster

A shot of the unusual Hendrick’s Gin paired with Steigl Radler Grapefruit Beer

Trolley Stop  G & T Mojito

Hendrick’s Gin, freshly muddled mint & lemon, simple syrup, & tonic water. Garnished with a fresh cucumber slice

The Scarla

Sky Asian Cuisine  The Sarla 

Hendrick’s Gin, St Germain Elderflower Liqueur, fresh mint, fresh lime & house made cucumber puree

Patterson Pub   Cool as a Cucumber Soda

Hendrick’s Gin, lemonade, lime juice, fresh cucumber & a hint of club soda

Tickets Now On Sale For Lilys Bistro 5th Anniversary Whole Beast Feast

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Lily’s Bistro celebrating their 5-year anniversary this summer with a  “Whole Beast Feast,” a very special “Nose to Tail” dinner on Thursday, June 21, followed by some special bar events that weekend and then, later on in July, a counterpart 5-course dinner that is all plant-based for our vegetarian and vegan friends.
“Nose to Tail” is a philosophy of eating and cooking where every possible part of an animal is utilized, which minimizes waste and treats each part respectfully and resourcefully. They’ll start with a local whole hog that they will be butchering in house, and the menu will have everything from house stuffed sausages to pressed terrines and candied pork belly with bacon fat beignets. Executive Chef Jansen will be able to work with parts of the animal that are often overlooked or discarded and to tap into his team’s creativity to combine rustic tradition with high end preparations.
Bar Manager Amber Brady is assembling an optional craft beer pairing spotlighting local and Ohio-made beers to accompany this whole beast feast!
Make plans now to join Lily’s on Thursday, June 21 to celebrate the whole hog and 5 years in business! Tickets are $49 which includes tax and tip and can be purchased in advance online here and at the restaurant. The optional Ohio craft beer pairing is $14 and can be purchased on the day of the event.

Lily’s Bistro hosts 5 Course 80’s Themed Dinner

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On Wednesday, February 28 Lily’s Bistro is hosting “Miami Vice” night, a five-course themed dinner complete with tropical cocktail samples perfect for getting you into that yacht lounging state of mind.

 

“This winter’s been extra cold so we wanted to throw an event that would take us to a warmer state of mind,” Emily Mendenhall, owner of Lily’s Bistro said. “What’s not to love about white suits and tropical drinks? We wanted to have a night that transports you to a different time and place for the evening.”

 

Oyster Fest Coming To Lily’s Bistro

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If you’re an oyster fan, you’ll be excited to know that Lily’s Bistro in the Oregon District will host their first annual Oyster Fest from Tuesday, January 9 through Saturday, January 13.

“As a former New Orleanian, I have a special fondness for oysters and miss oyster happy hour with friends. When my kitchen staff suggested a week spotlighting different oysters, I couldn’t have been more excited,” said owner Emily Mendenhall.

Highlights from Oyster Fest include daily $2 fresh oysters, oyster shooters from the bar, and other special preparations of oysters available nightly during dinner service.

“Going with the spirit of our menu that is updated daily, we’ll be offering $2 raw oysters on the halfshell as well as different special preparations based on what the kitchen is feeling creatively ,” Mendenhall said. “We’ve been thrilled with the imaginativeness of our kitchen and the excited responses we’ve been getting from diners. Oyster fest is another great way to offer a unique dining experiences here in Dayton.”

Go To Oyster Fest:

Lily’s Bistro  (937) 723-7637
329 E 5th St, Dayton, OH 45402

Tuesday-Saturday 5pm-10pm

 

4 Course Campfire Inspired Beer Dinner At Lily’s

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On Thursday, October 12 Lily’s Bistro is hosting Rhinegeist Brewery for a special Fall Campout 4-course pairing meal, lead by “Camp Counselors” James Burton of Lily’s Bistro and Trevor Sutherland of Rhinegeist Brewery.

“Our Sous Chef James has worked in kitchens before with Trevor, who now represents Rhinegeist in the Dayton area,” Emily Mendenhall, owners of Lily’s Bistro said. “This Campout idea came about because we wanted to celebrate the late fall weather in a fun way, hopefully outdoors on the patio.”

The Fall Campout will take place on the back garden patio with a backup plan of hosting it in the “mess hall” (bar area) if fall weather doesn’t accommodate.

“We want it to be a whole evening thing,” Mendenhall said. “We’ll have the fire pit going out back with marshmallows to roast over the fire and Kyleen Downes playing some singalong songs. So stick around, tell ghost stories and enjoy jacket weather and the warmth of a fire!”

The Fall Campout’s menu includes…

Arrival
– Welcome cocktail with Rhinegeist Bubbles and “trail mix” of spicy seasoned mixed nuts and dry cured salami.

1st course – paired with Peach Dodo
– Oyster on the 1/2 shell topped with a pickled red onion and micro radish “salad” dressed with fresh lemon juice.

2nd course – paired with Franz Oktoberfest
– Bibb & radicchio salad with a roasted pumpkin/octoberfest apple cider vinaigrette topped with gorgonzola and pepitas

3rd course – paired with Truth IPA
– Braised pork belly on a bed of creamy butternut squash polenta, topped with a au jus sauce served with lightly butter sautéed lollipop kale.

4th course – paired with Penguin Blonde Stout
– Gingerbread spiced pound cake with a warm fig reduction and garnished with pecan brittle.

For those interested in attending the Fall Camp Out, the event costs $39 and takes place at Lily’s Bistro on Thursday, October 12 at 5:30pm. Tickets are available online.

Oregon District Now Has More Brunch Options

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Brunch at The Trolley Stop

Starting this Sunday, April 23rd The Trolley Stop, located at 530 E 5th St,  will open their doors on Sunday for  brunch (menu shown right)  from 11am -2pm, then remain open the rest of the day with their regular menu.

This is awesome news for those that have enjoyed their Saturday brunches, but now you have one more day to enjoy their patio oasis and enjoy a leisurely meal.  Of course you’ll want to indulge in the make your own bloody mary or mimosa bar, where you can create your own special concoction for just $7.

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The Trolly Stop is proud to serve farm fresh eggs, sausage and pork from KJB Farms in Tipp City as well as locally grown vegetables from Fulton Farms and Patchwork Gardens.  Their menu offers options for vegetarians and vegan guests.

Did you know you can rent out the small house out back for small private parties? There are 3 small rooms, a restroom, and a bar, and it seats 20-25.

Trivia Fact:  The  building was constructed in 1839 and is the oldest continuously operating tavern in Dayton.

Salar Brings Back Brunch

We’ve missed brunch at Salar, but now it’s back every Sunday from 11am -2 pm!  Reservations are suggested for this eatery located at 400 East 5th Street and can be made at (937) 203–3999 or book online with OpenTable.

Chef Margot Blondet serves up a menu bursting with the rich flavors and passion of her native Peru.  Here’s a peak at the brunch menu:

 
Other great options for brunch in the District include:

 The Dublin Pub

The Carvery & Buffet brunch served from 11am – 3pm and  includes Farm Fresh Scrambled Eggs, Bacon, Sausage, Home Fries, Fresh Fruit, Biscuits, House Made Sausage Gravy, Made To Order Omelettes, Carving Station With Assorted Entrees, Salads, Side Items And Desserts.$17.95,  $ 7.99 for kids 12 and under kids under 5 free

Blind Bob’s

Serving up great breakfast sammie’s, tropical oatmeal, orange french toast, and Bob’s Benedicts Saturday and Sunday 11am – 3pm  Brunch entrees run $6-9 and can be complimented with a Bloody Mary or Bloody Maria.  Outdoor dining is available on the patio at 430 E 5th St.

Lily’s Bistro 

Known for their New Orleans inspired Beignets, breakfast burritos, waffles, disco fries or  their Hangover Cure- a big bowl of potatoes, scrambled eggs, onions, peppers, cheddar cheese, and mushroom gravy served with toast, you can enjoy brunch Saturday and Sunday from 11am-3pm.  Entrees range from $10 -13 and Lily’s is located at 329 E 5th St and their are 3 outdoor patios to enjoy dining al fresco.