Chef House, Big Ragu and Hungry Jax cook up a storm of flavors

Calling all foodies and cooks! Got flavor infused Olive Oils? How about flavored Balsamic vinegar? This class does!

On February 17th, The Food Adventures Crew is teaming with The Spicy Olive to bring you a one night, one-of-a-kind cooking experience.

Attendees can sit back, relax and enjoy seven different plates. Each one made with fresh olive oils and balsamics, of different specialty flavors. This is not a “hands on” class, but each dish will be prepared step by step by 3 different cooks, and recipes will be supplied.

Now is your chance to check out the Spicy Olive Oil store and hang out all evening with the Food Adventure Crew!

Join The Big Ragu, Hungry Jax and Chef House as they share some of their favorite dishes.

HERE’S THE SKINNY:

WHAT: FOOD ADVENTURE COOKING CLASS at THE SPICY OLIVE

Shrimp Scampi is one of 7 plates being served

WHERE: The Spicy Olive at Austin Landing – 3650 RIGBY ROAD MIAMISBURG, OHIO 45342

WHEN: Wed Feb 17th, at 6:30pm

COST: $35 per person, limited seating – call 937-247-5969 for tickets

*** PLEASE NOTE, YOU CAN BRING YOUR OWN WINE, BOOZE, ETC. to THIS EVENT !

HERE IS OUR “MUST EAT” MENU in order by courses:

1) Appetizer: Prosciutto skewers: Hungry Jax will demo a very simple, yet delicious app, skewering prosciutto, fresh mozz, and cantaloupe and drizzled with espresso balsamic.

2) Salad: Winter fruit salad: Lee Anne will teach how to use supreme blood oranges. The salad will include: Blood oranges, Minneola tangelos and grapefruit with pistachio, goat cheese, fresh herbs and drizzled with the Sicilian lemon white balsamic.

3) Side: Big Ragu will demo Savannah style hoe cakes, using Butter infused olive oil, drizzled with locally made maple syrup.

Join us at Austin Landig

4) Entree: Hungry Jax will cook up her Linguine pomodoro with grilled chicken, utilizing the traditional balsamic as well as your pesto!

5) Entree: Big Ragu will be serving up his awesome Shrimp scampi, over rice, using Garlic infused olive oil and Milanese flavored oil as well for an Italian twist.

6) Entree: Chef House will make us drool with her Pork tenderloin: Pan seared pork tenderloin medallions with a whole grain mustard and Vermont maple balsamic sauce. Served with grilled squash and zucchini.

7) Dessert: Hungry Jax wraps it up with her Chocolate balsamic cupcakes with fresh raspberry buttercream

Please join us for this 7 plate Food Adventure in cooking! Come try the various dishes made with the freshest olive oils and balsamics in Dayton. Browse the Spicy Olive Store and take advantage of specials.

We will have door prizes, trivia, and fun giveaways. The class promises to be delicious and fun.

** IMPORTANT: Seating is VERY limited, so call 937-247-5969 to reserve your spot!

For more info on Food Adventures, please check out their Facebook page with over 6,000 loyal fans by clicking HERE

Dayton Chef LeeAnne House, with her Housemade Sriracha Sauce !

We’ve got the boss with the hot sauce right here! Want to heat up your Food Adventures at home? Then look no further.

Local chef, our own LeeAnne House has made her mark in the kitchens of upscale area restaurants. Now she is out on her own, with a new company called Housemade. Her first bottled product is a popular one, called Housemade Sriracha Sauce. She started experimenting with new sauces in her apartment kitchen and the batches grew, and so did the demand. Now she has taken her saucy self corporate.

Believe it or not, sriracha is a style of sauce, and not a brand name. We are all familiar with that plastic bottle with the rooster and green spout. This gives that sauce a kick in the pants.

HERE’S THE SKINNY:

— LeeAnne grew up in the food industry. Her parents at one time owned various restaurants like Lincoln Park Grille, Oregon Express, and others. LeeAnne worked her way up from bussing tables to chief hottie.

Bottles of Housemade Sriracha, Ready to be Labeled

— The sauce took a year and a half to perfect. Originally home cooked and home produced, she is now off to the big time with the same, natural recipe. Food Adventures have been trying her home batch sriracha sauces for months, so we are especially happy to see her recent success.

— This sauce won 1st prize in the 2014 Louisiana Cajun Hot Sauce Festival, for the best specialty chili sauce, and is being blogged about nationally from California to Nashville. Foodies and Food Adventurers agree, it’s fantastic!

— A bottle of this sauce goes a long way, good thing there is a 2 year shelf life.

WHY IS THIS SAUCE A MUST EAT?

— FLAVOR: That is the most important thing, right? Not just heat for the sake of heat, but good flavor is what a sauce is all about. Housemade Sriracha is sweeter, hotter and meaner than the sriracha you are used to. There is a good amount of tang and zing to get your tastebuds rolling.

— ALL PEPPERS in this sauce are Thai Chili Peppers, and the sauce has NO STEMS. This is huge, because most mass produced sauces have stems ground into them, thereby changing the flavor of the sauce. Housemade keeps the flavor truer to the pepper itself with the tedious process of stem removal.

— NATURAL INGREDIENTS: We wont give away the recipe, just read the side of the label for the natural ingredients. Did we mention it is vegan and gluten-free ?

— LOCALLY MADE – Whenever possible local ingredients are used, local farmers, and the sauce is assembled from Dayton to Chillicothe. Hello, support local, buy local. Expect different sauces from Housemade in the future !

The Big Ragu knows you can get Housemade Sriracha at Foremost Seafood

The Big Ragu knows where to get Housemade Sriracha, and now, you do too !

The Big Ragu loves the sauce on chili, shrimp, wings and anything mexican (nachos, tacos, tortas, burritos and sopes).

LITE BITES: Try the sriracha on egg white omelettes, roasted veggies, homemade vegetable soups, and quinoa.

Housemade Sriracha Sauce has made its way into local restaurants and has been appearing on specials at Lily’s Bistro, and pizzas at Oregon Express to name a couple. We expect more locally owned restaurants to follow this trend. In fact, the demand has been so good, that a second batch has already gone into production.

WHERE CAN YOU BUY THE BOTTLES OF HOUSEMADE SRIRACHA?

— Arrow Wine & Spirits

— Clash Consignments

— Eclectic Essentials

— Foremost Seafood

— Healthy Alternative Markets

— The Spice Rack

— Yankee Street Market

In more ways than one, it is the hottest product in Dayton. Housemade Sriracha, we love you, you hot thang you ….

Speaking of hotness, check out Food Adventures on Facebook and “like” them HERE

Also, see more of LeeAnne and her hot sauce in the photo gallery below!

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