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trolley stop

Oregon District Restaurant Wins National Recognition

July 2, 2018 By Lisa Grigsby

The Trolley Stop has been recognized as one of the 10 best restaurants in Ohio by National Elite. This invitation only organization of renowned restaurants, top chefs and professionals mission is to recognize and reward the country’s top industry leaders.

According to their website “Each National Elite Awarded restaurant demonstrates the successful combination of the following:

Flavorful Dishes – National Elite Awarded restaurants serve flavorful and creative dishes.  Our Awarded restaurants have thoughtful menus that take patrons on delicious culinary journeys.

Attention to Detail – Our Awarded restaurants are the best for a reason, they pay attention to detail, they care about exciting and satisfying patrons, and they take pride in their plating and presentation.  A little meticulousness goes a long way and sets our award recipients a step above the rest.

Dedication & Passion – Our award recipients, comprised of first-class executive chefs and successful restaurateurs, have the finest skills and unparalleled dedication.  They take pride in serving culinary classics and pushing the envelope in developing and utilizing new techniques to delight our palates.

Patron Satisfaction – Consumer feedback is important.  Your favorite chefs at our Awarded restaurants listen and execute what you like, just how you like it.  Our Awarded restaurants take patron satisfaction seriously and maintain top consumer ratings and reviews.”

The Top 10 winners for our state are:

You can decide for yourself by dining at the Trolley Stop in the Oregon District.

Chef Rae Rosbaugh has been raising the quality and variety on the menu and recently introduced a new menu and here are some of the  highlights:

 SALADS:

NEW– Trolley Berry Salad Green Salad mix, mixed Berries, candied Pecans, and Lemon Vinaigrette *GF, DF, Vegetarian $8/

Other existing salad options:

House Salad Green Salad Mix, Tomatoes, Peppers, Cucumbers, & shredded Cheese *Vegetarian. $4.5

Mediterranean Salad Green Salad Mix, Peppers, Tomatoes, Cucumbers, Feta Cheese, and crispy Garbanzo Beans *Vegetarian . $8

Santa Fe Salad Green Salad Mix, Avocado, Corn Salsa, Tomatoes, Peppers, Onions, Black Beans, and shredded Cheese *Vegetarian . $8

 

APPETIZERS:
Saag-n-Naan 
Indian-inspired flavors create the best Spinach dip you’ve ever had!  Creamy and delicious, served with warm Naan *Vegetarian  $8

Seared Ahi Tuna with Sriracha Mayo *GF, DF $9

Hummus & Vegetables Roasted Red Pepper Hummus, served with seasonal Vegetables
*GF, DF, Vegan $7     add Flatbread  $8

 

Falafel Cakes Grilled Chickpea patties with Flatbread & Tzatziki Sauce or Hummus *GF, Vegetarian.  $7.5

Macho Nachos Tortilla Chips with KJB Farms Chorizo, Queso, Black Beans, Corn Salsa, and sliced Jalapenos, served with Salsa & Sour Cream *GF  $8

Meat & Cheese Board A selection of Meats, Cheese, & Crackers, garnished with marinated Olives $10

Buffalo Chicken Meatballs That’s right, Chicken Meatballs tossed in Frank’s Red Hot with a Ranch Zigzag, and Celery tidbits ……………………….… $8

SIGNATURE DISHES: 

NEW– Pineapple Fried Rice Jasmine Rice fried up  with Pineapple, Peppers, Onions, Egg, and Ginger  Teriyaki Sauce. *GF, Vegetarian   $9

Add Seitan $11, or Chicken  $13

Springtime Veggie Bowl Back by popular demand! Sautéed Asparagus, Onion, Peppers, Mushrooms, & Garbanzo beans in Lemon Vinaigrette. Served with Quinoa *Vegetarian $9
Add Seitan ($11) or Chicken $13

BBQ Seitan Plate Grilled Seitan smothered in Trolley Stop’s vegan BBQ Sauce. Served with Coleslaw, Pickles, Spicy Mayo,  Chips and Herbie Dip *Vegetarian $8

Fish Tacos Mexi-spiced Mahi mahi, Corn & Black Bean Pico, shredded Cabbage & roasted Poblano Crema, served with Jasmine Rice or Tortilla Chips & Salsa  $12

Pork Carnitas Tacos slow-cooked KJB Farms Pork Shoulder, pickled Radishes, shaved Cabbage, Cilantro, and Avocado Salsa Verde, served with Jasmine Rice or Tortilla Chips & Salsa  $10

The brunch menu is served Saturday and Sunday from 11am – 2pm and two new waffles have been added to the menu:

Whimsical Waffles

NEW– Sadie Marma-ladie Waffle *Vegetarian Blueberry IPA cornbread waffle topped with orange marmalade, and whipped cream  $8

NEW– Mexi-Cali Sally Waffle:  KJB Farms chorizo, Trolley corn salsa, and cheddar cheese mixed into IPA cornbread waffle! Topped with homemade spicy tomato jam  $9

NEW  Mean Green Toast  (Vegan) Wheat Toast, topped with Avocado, Cucumber, Sprouts and Sunflower seeds, drizzled with Olive Oil, and served with fruit  $8

NEW  Sugar, Spice & Everything Nice Toast Wheat Toast topped with Cookie butter, Bananas,

Of course there are plenty more options on the menu including grass-fed beef burgers, soups and sandwiches and don’t forget  Spaghetti Tuesday–  a Plate of Pasta, with Meat or Tomato Sauce and Side Salad & Garlic Bread after 5 pm every Tuesday for just $8

Trolley Stop is located at 530 E. Fifth Street in the Oregon District.

Kitchen Hours:

Monday – Thursday 11 am – 10 pm 

Friday & Saturday 11 am – 11 pm

Sunday 11 am – 9 pm

HAPPY HOUR Everyday – 50% off Appetizers 4-7 pm

 

Filed Under: Dayton Dining, The Featured Articles Tagged With: National Elite, Oregon District, Rae Rosbaugh, trolley stop

Bars Serving Up Cucumber Inspired Cocktails on World Cucumber Day

June 13, 2018 By Lisa Grigsby

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

Filed Under: Dayton Dining, The Featured Articles Tagged With: Canal St. Arcade & Deli, carvers, Cucumbers, Hendrick's Gin, Hole in the Wall, Lily's Bistro, Mudlick Tap House, Patterson Pub, Skye Asian Cuisine, The Highland Stag, trolley stop

Serving Up The Spring Menu at Trolley Stop

May 1, 2018 By Lisa Grigsby

The Oregon District’s Trolley Stop has always had a vegetarian friendly menu and  lots of the menu can be made vegan or dairy-free as well.

Here we introduce you to some of the new additions and highlights Chef Rae has added to the spring menu, which started today, Tuesday May 1st:

 SALADS:

NEW– Trolley Berry Salad Green Salad mix, mixed Berries, candied Pecans, and Lemon Vinaigrette *GF, DF, Vegetarian $8/

Other existing salad options:

House Salad Green Salad Mix, Tomatoes, Peppers, Cucumbers, & shredded Cheese *Vegetarian. $4.5

Mediterranean Salad Green Salad Mix, Peppers, Tomatoes, Cucumbers, Feta Cheese, and crispy Garbanzo Beans *Vegetarian . $8

Santa Fe Salad Green Salad Mix, Avocado, Corn Salsa, Tomatoes, Peppers, Onions, Black Beans, and shredded Cheese *Vegetarian . $8

 

APPETIZERS:
Saag-n-Naan
Indian-inspired flavors create the best Spinach dip you’ve ever had!  Creamy and delicious, served with warm Naan *Vegetarian  $8

Seared Ahi Tuna with Sriracha Mayo *GF, DF $9

Hummus & Vegetables Roasted Red Pepper Hummus, served with seasonal Vegetables
*GF, DF, Vegan $7     add Flatbread  $8

 

Falafel Cakes Grilled Chickpea patties with Flatbread & Tzatziki Sauce or Hummus *GF, Vegetarian.  $7.5

Macho Nachos Tortilla Chips with KJB Farms Chorizo, Queso, Black Beans, Corn Salsa, and sliced Jalapenos, served with Salsa & Sour Cream *GF  $8

Meat & Cheese Board A selection of Meats, Cheese, & Crackers, garnished with marinated Olives $10

Buffalo Chicken Meatballs That’s right, Chicken Meatballs tossed in Frank’s Red Hot with a Ranch Zigzag, and Celery tidbits ……………………….… $8

SIGNATURE DISHES: 

NEW– Pineapple Fried Rice Jasmine Rice fried up  with Pineapple, Peppers, Onions, Egg, and Ginger  Teriyaki Sauce. *GF, Vegetarian   $9

Add Seitan $11, or Chicken  $13

Springtime Veggie Bowl Back by popular demand! Sautéed Asparagus, Onion, Peppers, Mushrooms, & Garbanzo beans in Lemon Vinaigrette. Served with Quinoa *Vegetarian $9
Add Seitan ($11) or Chicken $13

BBQ Seitan Plate Grilled Seitan smothered in Trolley Stop’s vegan BBQ Sauce. Served with Coleslaw, Pickles, Spicy Mayo,  Chips and Herbie Dip *Vegetarian $8

Fish Tacos Mexi-spiced Mahi mahi, Corn & Black Bean Pico, shredded Cabbage & roasted Poblano Crema, served with Jasmine Rice or Tortilla Chips & Salsa  $12

Pork Carnitas Tacos slow-cooked KJB Farms Pork Shoulder, pickled Radishes, shaved Cabbage, Cilantro, and Avocado Salsa Verde, served with Jasmine Rice or Tortilla Chips & Salsa  $10

The brunch menu is served Saturday and Sunday from 11am – 2pm and two new waffles have been added to the menu:

Whimsical Waffles

NEW– Sadie Marma-ladie Waffle *Vegetarian Blueberry IPA cornbread waffle topped with orange marmalade, and whipped cream  $8

NEW– Mexi-Cali Sally Waffle:  KJB Farms chorizo, Trolley corn salsa, and cheddar cheese mixed into IPA cornbread waffle! Topped with homemade spicy tomato jam  $9

NEW  Mean Green Toast  (Vegan) Wheat Toast, topped with Avocado, Cucumber, Sprouts and Sunflower seeds, drizzled with Olive Oil, and served with fruit  $8

NEW  Sugar, Spice & Everything Nice Toast Wheat Toast topped with Cookie butter, Bananas,

Of course there are plenty more options on the menu including grass-fed beef burgers, soups and sandwiches and don’t forget  Spaghetti Tuesday–  a Plate of Pasta, with Meat or Tomato Sauce and Side Salad & Garlic Bread after 5 pm every Tuesday for just $8

Trolley Stop is located at 530 E. Fifth Street in the Oregon District.

Kitchen Hours:

Monday – Thursday 11 am – 10 pm 

Friday & Saturday 11 am – 11 pm

Sunday 11 am – 9 pm

HAPPY HOUR Everyday – 50% off Appetizers 4-7 pm

Filed Under: Dayton Dining, The Featured Articles Tagged With: Chef Rae, trolley stop, Vegetarain

Oregon District Now Has More Brunch Options

April 19, 2017 By Lisa Grigsby

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.

.  

 

 

 

 

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.

 

Filed Under: Brunch, Dayton Dining, The Featured Articles Tagged With: Blind Bob's, KJB Farms, Lily's Bistro, Salar, The Dublin Pub, trolley stop

900 Bottles of Beer

December 4, 2016 By Lisa Grigsby

15369005_10153949409131906_5489572039323029409_oThe first Wednesday of each month Mike Schwartz from Belmont Party Supply picks 9 beers for folks to sample and then teaches beer school at Trolley Stop in the Oregon District.   Novice or expert, there’s always something to learn about the beer, the hops used, the barrels used for aging or some other aspect in the process that affects the flavor of the liquid.

And this Wednesday, December 7th at 7pm will be  Beer Tasting #100 and that’s a big reason to celebrate! That means 900 beers have been tasted and rated by the crowd’s that show up for this monthly event.

If you want to be at #100 plan on arriving early, these do sell out on a regular basis.  We even hear there will be free t-shirts for the first 25 in attendance.  Cost for the tasting is $25 and includes light snacks.

Check out the list of beers available for this tasting:

Heavy Seas Below Decks Barrel Aged Barleywine
NorthCoast 2016 Barrel Aged Rasputin
Mad Tree Bourbon Barrel Aged Axis Mundi
Against the Grain /Hoof Hearted Clearly Everybody Wants Some
Stone Unfiltered Enjoy By 12.25.16
Jackie O’s BA Noble Sorrel
Spencer Holiday Ale
Dogfish Head World Wide Stout
Three Floyds Dreadnaught

 

 

Filed Under: Dayton On Tap, The Featured Articles Tagged With: Belmont Party Supply, mike schwartz, trolley stop

Big Beers gets even Bigger!

September 26, 2016 By Kevin Gray

A preview to the annual rare beer festival, this time with no ABV cap.

 

ka6-iv0gz7k7repojehdrsi2bwtwxezkg3wulkh1ado-1Dayton has a lot of great festivals, but there’s one that stands above the rest in terms of selection of rare beers. Big Beers and Barley Wines, which returns this Saturday, October 1, to the Montgomery County Fairgrounds Roundhouse, is a festival for beer geeks, put on by beer geeks. Organizers work for months in advance with breweries and distributors to cherry pick the line-up of nearly 90 beers, carving out one-off beers, pub exclusives, and limited releases and combining them with vintages of old favorites, beers seeing their festival debut, and beers created exclusively for the event.

 

This year promises to be the biggest yet. While previous Big Beers have showcased giant barley wines and imperial stouts, those beers were capped at 12% alcohol by volume (ABV) by Ohio law. Not so in 2016—the cap was lifted on August 31st. Mike Schwartz, a founding member of the event team and owner of Ollie’s Place, Belmont Party Supply, and BrewTensils, drove the planning team to think big for this year’s line-up. “Big Beers and Barley Wines’ goal is to bring as many rare beers to the beer connoisseur as possible,” Schwartz explains. “This year with the alcohol cap removed, we have put the emphasis on Big Beers!”

 

Big Beers and Barley Wines will be the first regional festival to present these huge beers, and Gus h0syi8putqfdcqwo1ep5xa7l4lhs-wowwp8z2zdksdkStathes, the main beer buyer for the event (and beer guru at Ollie’s Place) has been like a kid in a candy shop, lining up beers that were not available in Ohio before. “We’ve always focused on securing the most exciting and special beers that we can get our hand on for this festival,” explains Stathes. “This year’s list is more exciting in that without an ABV cap, we have access to a much more broad spectrum of options.” Beers like Hebrew Jewbelation 17 and Deschutes Abyss 2015 are scheduled to see their Ohio festival debut, alongside local and regional giants like Hoppin’ Frog T.O.R.I.S. The Tyrant triple oatmeal imperial stout, Dayton Beer Company’s Midnight Dream Raspberry Imperial Stout and a Evil Twin’s Molotov Heavy, an enormously hoppy triple IPA.

 

But don’t let the focus on huge beers prevent you from trying those with a more “modest” ABV. Look for cellar projects from Green Flash like Oculus Savage and Nocturna Morta Boysenberry. Quaff Brothers killed it last year with their Orange Melvin and are promising more of the same in 2016. This year, they’ve teamed up with MadTree to create Gus Juice, a Gnarley Brown barrel-aged variant with honey, cocoa nibs and cinnamon named after one of the festival’s organizers. MadTree also has three rarities on the docket under their own name: a brown ale called Ford the Mill, a wild ale named Chamomile Levanto, and a 2015 BA Coffee Axis Mundi.

 

crckh7n9jcgcv0gmhhm-d8mgyfhkayx3xyo4v0pocmsWant to go even more local? Nearly all of the Miami Valley local brewers will be attending. Warped Wing BA Abominator was a hit last year and returns this year, this time infused with Maple. Toxic’s Barrel Aged Night Ender is also scheduled to make an appearance—a boozy variant on an already deceptively boozy imperial stout. Fig Leaf, which is opening in Middletown the first week in October, will debut their Ponderous Porter—try it at the festival days before you’ll be able to try it at the taproom. And when you’re ready for dessert, seek out Eudora’s Mother Fuggle on chocolate covered bananas—a dessert beer indeed.

 

What makes the event even better than the fantastic beer line-up is the worthwhile cause it supports. “Not only is Big Beers & Barley Wines the premier craft beer tasting event in the region, 100% of the proceeds benefit the Resident Home Association of Greater Dayton, Inc.,” explains Peter Roll, RHA Executive Director. “Resident Home provides services to people with developmental disabilities where the primary source of funding is Medicaid dollars. Those dollars do not fully meet the needs of the people we serve. Events like Big Beers help us provide for those unmet needs. This helps us buy clothing, pay for uncovered dental services, purchase new eye glasses, pay for leisure activities and other things on our clients’ wish lists.”

resident-home-association

Established in 1966 by a group of parents with developmentally disabled children, RHA has expanded to now provide homes, daily living support and services to around 80 adult individuals in the community. Pam Skelly is the event organizer with RHA. She notes that, “Big Beers is near and dear to my heart as it is with so many other participants—Big Beers gives us the chance to enjoy and talk beer with fellow beer geeks.” Skelly also emphasizes how the event funds the RHA wish list: “The RHA wish list helps us to support the hobbies and individual interests of the people we serve. The people we serve derive so much joy from the little things in life—a country concert, a night out for pizza and a movie, jewelry-making parties and so much more; supporting these hobbies and interests is so very important. We could not do any of this without the support of the Dayton beer community.”

 

The Dayton-based non-profit employs a staff of full- and part-time resources and works with other organizations such as Sinclair Community College and Choices in Community Living to extend their reach into the community. The web of support that RHA provides their clients through their various programs and partnerships gives their clients the assistance to live and work with a high level of autonomy within the community. Roll adds, “When you support Big Beers, you are supporting a very worthy cause and we very much appreciate our patrons.”

 

beer-fest-logoAll proceeds from the event go to the RHA. This year, Big Beer and Barley Wines Beer Fest will be held inside the Roundhouse at the Montgomery County Fairgrounds on October 1, 2016 from 4 to 8pm.

Early ticket sales have surpassed previous years’ numbers, so the organizers are expecting a possible sellout and they are advising would-be attendees to get tickets as soon as possible. Tickets are $45 in advance and $50 at the door (if available). Tickets may be purchased at Ollie’s Place, Belmont Party Supply, BrewTensils, 5th Street Wine & Deli, The Barrel House, Bee Gee’s Market, Chappy’s Tap Room, Kings Table, Lucky’s Tap Room, South Park Tavern, Thai 9 and Trolley Stop or on the web at www.bigbeersdayton.com.

 

 

 

Filed Under: Dayton On Tap, The Featured Articles Tagged With: 5th Street Wine & Deli, Bee Gee’s Market, Belmont Party Supply, Big Beers and Barley Wines, Brewtensils, Chappy's Tap Room, inc, Kings table, Lucky’s Tap Room, mike schwartz, Ollies place, Resident Home Association of Greater Dayton, south park tavern, Thai 9, The Barrel House, trolley stop

Rooted in Love Benefit at Trolley Stop

June 8, 2016 By LIbby Ballengee

13083113_10156949074785374_4334447045004795723_nRooted in Love is an all ages benefit concert aimed at raising funds to help a local family offset the mounting financial challenges that come with the devastating news that a loved one has been diagnosed with breast cancer.

Last year was very challenging for Aaron & Lisa Spoores. Having one child begin high school, while balancing the obstacles of Autism with the other, and then downsizing from two incomes to one, was extremely difficult. Then came the cancer diagnosis. The 6 rounds of chemo, a double mastectomy, a year of astronomically expensive IV immunotherapy, and other required treatments.

12219342_10205183576974005_962334586533314961_nThe crushing physical, emotional, and financial toll caused by cancer can seem insurmountable to even the strongest among us. This is a disease that has touched all of us in someway or another and requires shared strength of community to overcome. No one can do it alone.

Please join us this Saturday June 11th from 2-6pm at Trolley Stop, in the Oregon District. Donations will be accepted at the door as well as several donation buckets throughout the venue. There will be T-shirts, raffles, and a silent auction as well.  The Trolley Stop has been very generous in donating 10% of all sales from the entire day to this event so please come early, stay late, and feast upon the culinary delicacies that the Trolley Stop has to offer. Online donations can be made here: https://www.paypal.me/spoores

Live Music by:
Jakob Freely (alt/pop/country Columbus)

Al Holbrook (dirty sexy blues Dayton/Nashville)

Skilless Villains (jazz pop jam rock Dayton)

A Kind of Blue (female fronted rock and roll Dayton)

Beers on Tap:

Jackie O’s Bourbon Barrel Aged Champion Ground
Jackie O’s Cellar Cuvée 1
Jackie O’s Ohio Pale Ale
Weinstephaner Pilsner
Heavy Seas Smooth Sail
Stone Ruination 2.0
Fat Heads Midnight Moonlight

Filed Under: Community, The Featured Articles Tagged With: Aaron & Lisa Spoores., fundraiser, Rooted in Love, trolley stop

Grover Plays Free Show at Trolley Stop

April 26, 2016 By LIbby Ballengee

Screen Shot 2016-04-26 at 7.32.21 PMInsider tip! There is a FREE show at Trolley Stop this Friday April 29th, 2016 with two incredible bands, Grover and Common Center. Plus that fabulous patio? It’s a no brainer for Friday night fun!

On the fringes of the jam band scene, local rock quartet Grover, blend funk, soul, and jazz, in a down and dirty rock band that comes across unpolished and “garage” as much as they do highly-skilled, almost veteran.

Common Center is a group of individuals from Covington, Kentucky that gather to form a collection of sonic exploration. Their all-original material arises from a vast array of influences morphing together to create a unique sound previously unheard, but longed for, by the ear. They combine powerfully upbeat as well as tranquil themes with mystic, other-world intertwining melodic elements from instrumental and vocal harmonies.

Enjoy a beautiful evening with some of the region’s funkiest talent!

Performance Schedule: 
Common Center – 9:30pm
Grover 11:30pm

Grover performs free at the Trolley Stop (Photo by Dayton Music Connection)

Grover performs free at the Trolley Stop (Photo by Dayton Music Connection)

Filed Under: Dayton Music, DMM's Best Bets, The Featured Articles Tagged With: bands, Craft Beer, Dayton, Dayton Music, Dayton Ohio, Dayton Original, Dayton Playhouse, DaytonDining, Downtown Dayton, Events, Grover, jam band, live music, original music, Things to Do, Things to do in Dayton, trolley stop

TEAM VOID | Nick Kizirnis @ The Trolley Stop

October 29, 2015 By Dayton Most Metro

akgur5oq4m6jiurjp9w0390qyok04yjkCrazy…big Rock-N-Roll Instrumental Show All Night Long Dance Until You Turn Into A Pumpkin!!!!!!!!

Lucha surf mariachi Lucha Rock-N-Roll Champions TEAM VOID!

Filed Under: Dayton Music Tagged With: trolley stop

10?’s with Chef Don Warfe

February 16, 2015 By Lisa Grigsby

ChefDonWarfeDon Warfe was born in California, but as a  military kid he moved around a lot,  lived in Japan, and eventually his family came to Dayton where his grandparents lived.  He grew up always cooking and while working at Buddkan,  a fine dining restaurant  in Philly that featured Asian  fusion cuisine,  he realized that food was truly his passion. He had found his career and  moved from restaurant to restaurant to grow his skills, including a stint in upstate New York, five years with Fleming’s and then became  part of an opening team at a Colorado eatery where he served as an Executive Chef. 

It was at this job that Gordon Ramsey’s Kitchen Nightmares reached out to him and asked him to consult with them on a few episodes.   On the show he’d help introduce new menu items and help work with the kitchen crew to ensure success.  Chef Don would then stick around after the TV crew left,  for a few weeks to to stabilize the new menu, train the front and back of the house staff and ended up staying at one of the featured  restaurants for almost a year. 

After a working hundred hour weeks for years,  he needed a break.  He came back to Dayton to visit his family and decided to stay for a while .He had a friend that worked at the Trolley Stop and  they were looking to rework their food offerings.  Chef Don was hired as a consultant to bring fresh, locally sourced dishes and greater variety to their menu.  And while he was transforming the menu at this Oregon District business, there was a lady transforming his life.  Chef Don fell in love with Mindy and her son Theo and will be getting married soon.

While still running the kitchen at Trolley Stop, he’s also taken on a side job, consulting with Mike Schwartz, of Belmont Party Supply,  on his new joint coming to Centerville, Ollie’s Place.  A long time in planning, Mike’s new venture will be a tap room, whiskey bar and carryout.  Chef Don is  writing  the menu, designing their kitchen and training their staff.  Look for it to open in April with 60 beers on tap and “awesome food, ” according to Warfe.

And between both jobs, Chef Don took time to answer our 10 questions:

 

1.  What is your favorite ingredient to cook with?

This varies seasonally. I love using local ingredients. The local pork shoulder that I get from KJB Farms always makes me happy.

2.  What ingredient do you dread?

Salt and Pepper. Just kidding. I’m not a fan of using processed foods. I really don’t like using Chicken Base.

3.  What’s your favorite dish to make?

I love making so many different dishes. I love to cook fish and just about any meat. I really enjoy making Paella.

4.  What’s your favorite pig out food?

My special lady and I love to make antipasti boards and pig out late at night sometimes. It’s pretty amusing what items can end up on the board. It’s interactive and so much fun to share the experience together. It can range from smoked herring to chile chocolate to spicy kimchi. It’s pretty personal so I won’t say anything else about it.243072_147753738628195_1513875_o

5.  What restaurant, other than your own do you like to dine at in the Miami Valley?

I feel like I haven’t dined out very much in Dayton. There are still a lot of restaurants that I am waiting to go try. I really like Little Saigon.

6.  What’s your best advice for home chefs?

I would suggest that home chefs go to the local farmer’s market. It’s such an advantage for your cooking. You’re supporting local economy, using fresh quality ingredients that are better for you and ultimately taste better. I would also suggest that people have fun cooking. Take a recipe and make it your own.

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

Anthony Bourdain. Because he knows food and travel. I would love to hear the stories he could tell after a few drinks at the table.
Alice Waters. Again, I would love to sit there and just humbly listen to her experiences and enjoy a meal with her.
Christopher Walken. His voice at the dinner table. I would ask him to read all of our books out loud.
My grandmother, because I miss her very much. And of course Mindy would be right beside me serving as my c0- hostess for our dinner party.

Thomas-Keller004-5-9-05

Chef Thomas Keller

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

Thomas Keller, because his cuisine seems so true. He is so ingredient driven and a master in this field. He has been a major influence on chefs today to embrace local ingredients from farms, fisherman, and gardens. His techniques are so sound and quality driven. I don’t know any chefs that aren’t inspired when they open The French Laundry Cookbook.

9.  What do you do in the Miami Valley on a day off?

Never the same thing. I love spending time with my ‘soon to be’ wife and her son. We play games in the park, or in the grocery store, or in the book store, or in the house. I enjoy having dinner with my family and relaxing. I’m currently reading all the volumes of the graphic novel, The Walking Dead, and watching Twin Peaks episodes.

10.  Share a kitchen disaster, lucky break or other interesting story:


Lucky Break: I was contacted by Gordon Ramsey’s Kitchen Nightmares to work as a chef consultant on the show in Colorado. It was my job to train restaurant staff their new menu and teach them how to function properly as a restaurant. They asked me to be on film for my last episode and it was a thrill to work with one of my favorite chefs. This also answers the kitchen disaster part of this question. Before the transformation, there were some pretty bad practices in place.

Filed Under: Ten Questions, The Featured Articles Tagged With: Chef Don Warfe, trolley stop

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