We need your help. Do you have a favorite restaurant that we need to visit for a Food Adventure? If so, please tell us, and post a comment below.
We look forward to hearing from you. We are ready to try some new places !!!
We need your help. Do you have a favorite restaurant that we need to visit for a Food Adventure? If so, please tell us, and post a comment below.
We look forward to hearing from you. We are ready to try some new places !!!
Thursday, August 4th, is the first ever International IPA Day. On Thursday craft beer drinkers across the social sphere and across the globe will raise pints in a collective toast to one of craft beer’s most iconic styles: the India Pale Ale. This celebrated style represents the pinnacle of brewing innovation with its broad spectrum of diverse brands, subcategories, and regional flavor variations – making it the perfect style to galvanize the craft beer’s social voice.
This is a new kind of event: a social media event. All around the world (mostly in the USA, and more predominantly on the West Coast) IPA lovers will share their IPA experiences via Twitter, Facebook, Four Square, and other technological means of social communication.
Here’s the deal. Go out and drink some IPA on Thursday, August 4th and share your thoughts about what you’re drinking via social media. On twitter, use and follow the hashtag #IPADay.
This event, which exists in both the cyber realm and at many local pubs around the world, is the brainchild of @TheBeerWench and @RyanARoss. Sure they have real names, but given the nature of the event they created, why use anything but their twitter handles?
According to the event founders, “International #IPADay is a grassroots movement created to unite the voices of craft beer enthusiasts, bloggers, and brewers worldwide, using social media as the common arena for connecting the conversation together.”
“To participate, share your photos, videos, blog posts, tasting notes, recipes, thoughts with the world on Twitter Facebook, YouTube, WordPress, RateBeer, Foursquare, Gowalla, Yelp, Untappd or any other social media platforms you may use. Use the hastag #IPADay in all of your posts and then see what others are saying by searching the hashtag on google, twitter or other social media resources.”
Or feel free to leave your IPA endorsements in the comments below.
Do you have any favorite food places that went out of business, and you still miss them to this day ? Yeah, we do too. How cruel to take a fantastic restaurant away from an addicted foodie. This week, Food Adventures take a trip down memory lane and talk about some restaurants we miss in the Dayton area. Please join us in this of recollection of Forgotten Food Adventures. Feel free to comment and add some places of your own that you crave from time to time.
Here is our list of places that we wish had never closed. Our “Lost Food Gems of Dayton”
BILL KNAPPS – We loved the chicken on a biscuit meal, also known as the elephant on the kids menu. We also remember their au gratin potatoes as the best ever, served in a crock pot with browned cheese on top. Ragu loved the clam dinner and chocolate cake. We never forgot their incredible chocolate chip cookies. There was a Bill Knapps on 48 near Loop Rd. in Centerville, and one by the Dayton Mall, and another near what is now The Greene.
RAX ROAST BEEF – We loved the salad bar. We fondly remember the “BBC” (the beef bacon and cheddar). The “BBC” proved the rule that bacon makes everything better but the cheese sauce made sandwich. We frequented the 725 store that is now a Tim Horton’s
ROY ROGERS – We remember sitting in the little saddle chairs, and being addicted to the apple cheese crisp menu item.
WOODY’S GROCERY – The Big Ragu would tell you the bakery and seafood department was the best part of this West Carrollton icon. Some however loved the deli with shaved fresh Corned Beef and Swiss on hard rolls with poppy seeds on top. There was a cashier named Don Baker who had hair like Elvis that never changed for years.
WESTERN SIZZLIN STEAKHOUSE – We miss their beef tips
JED’S STEAK AND RIBS – Ragu remembers the salad bar had croutons that tasted like crayons, and their steak burger and ice cream bar were great childhood memories. Jed’s was located on 725 in Centerville and is now a Goodwill store.
ROCKY ROCOCO’S PIZZA– We loved the chunks of roma tomatoes on their pizzas.
JOE BISSETT’S GRUB STEAK– Remember the Princess Steak and a salad with blue cheese crumbles on top? We also rocked the “kiddie cocktail” on North Main St, Dayton.
FARRELL’S – Across from Tri-County Mall in Northern Cincinnati, this place had a sundae on a stretcher. The staff would sing happy birthday to people on kazoos.
GIRVE’S BROWN DERBY– a place where Big Ragu loved the salad bar, and kiddie cocktails. Ragu also loved the kids fish dinner. . Ironically, the Brown Derby on Bigger Rd. is now a gym.
COZYMEL’S – They had great margaritas and you got lots of food at a great price. This place was located on 725 near McEwen Rd. in Centerville.
RIKES DOWNTOWN– Childhood memories of the snack bar in downtown Dayton.
PEERLESS MILL– The Miamisburg Restaurant with the old fashioned and old school menu was like Thanksgiving everyday.
LUM’S – One of our favorites. They had hot dogs cooked in beer. Lum’s was located where Marion’s Pizza is now, in Town and Country shopping center.
PEASANT STOCK – We loved the peasant salad. Ragu loved the atmosphere at the restaurant in the Town and Country Shopping Center. We also visited the Peasant Stock Café in Dayton mall
THIRSTY DOG – A great microbrewery restaurant on the corner of Alex Bell Rd and 48 in Centerville that served homemade chips in dog bowls. Ragu loved the Raspberry Light Beer, while Jax used to enjoy the Robinson’s India Pale Ale served warm.
SHUCKIN’ SHACK – Ragu’s all-time favorite place on North Main St. in Dayton. They would bring steamed clams out in golf ball baskets. They also had a bar you could sit and eat raw oysters and clams, and throw your shells into a trough. Another thing Ragu loved was their peel and eat shrimp and fried smelts.
KEENG WHA – This Chinese restaurant used to be on the corner of Woodman and Dorothy Lane. They served Ragu’s favorite Chinese dish of all time: “Princess Prawns.”
ELDER BEERMAN RESTAURANT – They hosted breakfast with Santa and the Easter bunny at this place located upstairs in the Centerville store on State Route 48. Ragu’s memories are going to the Friday night buffet with his grandparents. This was a place where the waitresses were “real” waitresses and they had the same staff for years.
HUNAN GOURMET – A long gone gem that was on 48 near Whipp Rd. Ragu loved this place, especially their dry braised shrimp and sizzling rice soup. It is now a Caribou Coffee.
NOBLE ROMAN’S – We miss the real Noble Roman’s, the new restaurants are completely different. We miss the hand tossed pizza in the window, monster pizza and the hand rolled breadsticks with nacho cheese.
SAMBO’S – Ragu loved their pancakes served with boysenberry syrup. This place was located at 48 near Loop Rd in Centerville.
ARTHUR TREACHER’S FISH & CHIPS – It was fried fish, so Ragu could live here. The Jersey Mikes on 48 in Centerville is where one of the Arthur Treacher’s used to be.
CHICKEN LOUIE’S – This 24 hour chicken wing place is sorely missed on North Main Street in Dayton. Ragu would risk life and limb by ordering through the bullet proof glass. The related “Lou’s Broaster Hut on 3rd st had a special place in our heart.
FOUR’S COMPANY – After the Arthur Treacher’s closed on 48 near Whipp Rd in Centerville, this short lived place served up giant beer battered onion rings. They were so full of beer you almost got buzzed by eating a few.
TOTENKO – This place on the corner of 725 and 741 near the Dayton Mall was like a 70’s verison of PF Changs. A great restaurant until it closed because a food critic found roaches on her plate. Ragu learned to use chopsticks here while wearing his “toughskin” pants. This place turned into a Chi Chi’s which has since gone out of business too.
MARK PI’s CHINA GATE –The fried rice was addicting at the Town and Country location.
GROUND ROUND– Throw your peanut shells on the floor. Ragu loved their all you can eat Friday night fish fry. Remember the scale at the Wilmington Pike site where the cost of a kid’s dinner was a penny for each pound they weighed?
BAJA FRESH – The Big Ragu still craves their fish tacos at the now defunct Dorothy Lane and Kettering Blvd location.
DOMINIC’S – The iconic location on South Main Street in Dayton whose manicotti was incredible. The real attraction here was the house salad dressing with so much garlic flavor that you breathed fire for 2 days afterward.
PHIL AND JERRY’S FOOD-A-RAMA – Legendary Centerville grocery that had annual anniversary parties where a hot dog and a coke were around 20 cents.
BURGER CHEF- To this day, Ragu craves the Big Chef sandwich and their “works” bar where you could load up your burger!
D’LITES- Healthy fast food! We loved their burgers and smoothies at the location of 48 and Whipp Rd.
WESTWARD HO – South Main Street cafeteria style restaurant that had drink glasses as big as your head.
PO’ FOLKS – Fried food all over the menu, made this one of Ragu’s faves. The fried clams and fried okra were so good. The one we frequented was on the corner of Wilmington Pike and Dorothy Lane.
What places do you still think about? Casa Lupita? Joe’s is a Fish House? Tequila Willie’s? Kettering Village Inn? Let us know any and all of them !
What restaurants do you miss? Please comment below !
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“New Holland Brewing’s Hatter Days is an annual event celebrating the success of the Michigan brewery and distillery with their customers and fans with a litany of versions of the flagship “Mad Hatter” ale. On Saturday, July 30th, New Holland is bringing the Hatter Days to Dayton. 6 Beers, 5 Bars! Come celebrate New Holland Brewing Co’s 14th Mad Hatter Birthday by drinking 6 different versions of Mad Hatter IPA.
Starting at 2pm at Thai 9 in the Oregon District, New Holland’s Beer Ambassador, Clay Cooper, will be tapping a specialty Mad Hatter at 5 different
establishments throughout the day.
Thai 9 will feature Rye Hatter: This beer showcases it’s grain-bill, made up of rye and barley malt. The rye adds a slight spiciness to the caramel-malt base, while also creating a creamy texture. Dry-hopping contributes a fresh citrus finish.
At Blind Bob’s you can experience the FarmHouse Hatter: An I.P.A. aged in Kentucky Barrels. Round, smooth wood character brings
a new dimension to dry-hopped, aromatic hoppiness.
Lucky’s will feature Oak Aged Hatter: aged in Kentucky Barrels. Round, smooth wood character brings a new dimension to dry-hopped, aromatic hoppiness.
Trolley Stop is serving up Black Hatter: A blackened version of Mad Hatter brewed with black malt for a dark, roasty sweetness to the base of the flavor profile. Finishes with a strong Centennial hop character from dry hopping.
And the final stop on the tour will be South Park Tavern for Imperial Hatter: A robust renovation of the India Pale Ale. Assertive dry-hoppying provides an aromatic telltale nose, indicative of the bitter symphony to follow. Bold hop character with lively grapefruit and citrus notes.
“Come to one tapping or come to all! It’s a pay as you go event that is sure to enlighten your taste buds in this World Gone Mad,” according to New Holland’s Clay Cooper.
Diners will once again get an opportunity to eat at some of the Miami Valley’s best restaurants at affordable prices, while helping to support local charity’s during Restaurant Week July 24 – 31. More than 60 restaurants will be offering multi-course prix fixe menus at either $20.11, $25.11 or $30.11.
This multi-tiered pricing is a new twist from the traditional $20 and change (based on the year) format that had been used since the introduction of Restaurant Week in 2005. This past winter the Miami Valley Restaurant Association (MVRA) raised the price to $25.11 and according to several restaurateurs guests had a mixed reaction to the price increase. So as a compromise this time around, restaurants will pick the price point they feel is best for them and guests can choose based on menu’s, many of which can be found on the MVRA site.
Upon perusing the menu’s on the site it’s easy to get overwhelmed by the array of choices. Some eateries like Benhams and Sidebar are offering meals at several price points. Others will be offering dinner for 2 at the pre-set prices like Dublin Pub and Hickory River Smokhouse, offering meals for 2 at $20.11, Chappy’s Tap Room & Grill, Pepito’s & Spinoza’s meal deals are 2 for $25.11 and Kabuki will feed 2 for $30.11. Based on the menu’s currently posted, it looks like only Fleming’s and The Melting Pot are offering a dinner for one for $30.11
Traditionally Restaurant Week has kicked off on Sunday and ended on Friday. This summer’s promotion has been extended to run Sunday through Sunday. But take notice – not all restaurants are participating in the extended days, according to the MVRA website. And keep your eye out, several restaurants often carry over the dining deals for a second week.
No matter where you chose to dine, part of the package includes a donation to charity partners. $1 of each meal will be shared by Hope Blooms, MVRA Scholarship Fund, Icky Woods Foundation, Clothes That Work. With restaurant week occurring twice a year, 14 weeks of donations have amounted to over $100,000 in n support of local nonprofits.
Many people have a love/hate relationship with Restaurant Week. Before I go any further, I should admit that I was the President of the Restaurant Association when this promotion was launched and I am quite proud of the impact it’s had on our community. But I know folks that dine out regularly and avoid this week due to the crowd, while appreciating the volume it creates for our local businesses. I also have a group of friends that can’t wait for the menu’s to be posted so they can plan their eating extravaganzas.
Restaurant staff also have mixed feelings about this promotion. Most appreciate that they will be busy all week, but I’ve heard bartenders complain that while the servers and cooks are busy, that guests aren’t buying anything but the dining deal and therefore they don’t make much money. As a former restaurateur, I know that those who embrace this promotion as a marketing opportunity are the ones that get the most from it. Owver/Chef Wiley at Meadowlark has been a great example from the very beginning. She involved her staff, planned creative meals and promoted the menu’s ahead of time to her regular guests and even poured wine for waiting guests. Savona got creative pairing value wines with each course.
I too, have things I dislike about this week. Like restaurants that sign up for the promotion, but don’t get buy in from their staff. I’ve been to several places that print a special Restaurant Week menu on an insert and the guests get seated without the promo menu. Whether intentional or an oversight, I’ve then heard guests questioning whether the restaurant is participating or that they don’t see the $20.11 meal. Restaurants please don’t make it hard for guests to partake. The MVRA also promotes a contest offering guests a chance to win gift certificates for filling out a comment card, but many restaurants don’t pass them out- so be sure and ask your server for yours and your meal deal can really pay off if you win!
If you do go out for these dining deals, please keep in mind that for many places, this is the busiest week of the year for them and that can mean longer waits, frazzled staff and sometimes running out of the advertised items. Be patient and please remember to share the savings you got on your meal when you tip. Happy dining!
When Noble Roman’s reopened a few years ago, we rushed over only to be disappointed by a pizza that was NOTHING like the product of the 80’s and breadsticks that were NOTHING like the hand rolled ones we had as kids. Equally awful, Ragu had tried a Godfather’s Pizza in a gas station in another state. The gas station Godfather’s was more like Speedway Pizza than the Godfather’s of the past. So needless to say, we were skeptical about the new Godfather’s Pizza. Was it going to be the same taste we remembered from the late 70’s and early 80’s?
The buzz about the Huber Heights Godfather’s Pizza was that it was the real deal. So Food Adventures grabbed a couple of foodie friends and headed out Brandt Pike to solve the mystery for ourselves.
We entered the restaurant with our entourage of El Jefe and Gene Genie. The new store works like this, you order first, they give you a number, then you sit down and they bring you your pizza. Our party of four ordered, we decided to go BIG. We ordered 2 jumbo deluxe pizza’s. Hey if we are here, we got to do it right. First of all, Godfathers is not cheap. The sizes come in small, medium, large and jumbo. The large specialty pizzas are $21 and the jumbo ones are $25. However, the place was very busy, so we knew something was up.
We could hardly stand the anticipation as we waited to try the pizzas. We saw a packed restaurant of happy customers enjoying what looked like the same Godfather’s pizza we remembered as kids. Ragu had to order a salad bar to help distract himself from the anticipation.
What followed could not have been better. They brought out 2 huge, thick pizzas piled with toppings and mounds of melted cheese. The cheese even had those brown burnt spots we remembered from the old days. Your Food Adventurers were having a moment. We kept looking at each other using words like incredible and awesome to describe the taste of the pizza. Of course, we finished their pie with no leftovers. El Jefe and Gene Genie on the other hand, had to ask for a to go box. We left the restaurant humming early 80’s tunes and grateful for the chance to have truly re-lived a childhood food experience.
A few months later, a Godfather’s opened up on Wilmington Pike near Feedwire Rd in Kettering/Bellbrook. We had to make sure this was the same legit product and not one of the gas station Godfather’s pizza that resembles a frozen pizza.
Again, Godfather’s delivered as promised. We ordered a small pizza this time, but still received the same great quality. The small pizza was by no means cheap at $14, but definitely worth it. This pizza had anchovies on it and was very tasty. It was also loaded with toppings like onions, green peppers and mushrooms. We saw that the Wilmington Pike store had a small dining area and a “To Go” window as well.
Are you someone who misses that pizza taste of the early 80’s? Then your Food Adventurers suggest you change into some terry cloth shorts and rock the 70’s afro to put you in the mood for some throwback Godfather’s Pizza. Believe Food Adventures when we tell you: “It’s a pizza you can’t refuse!”
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Last week I met up with Chef Anne Kearney of Rue Dumaine Restaurant at the Centerville Farmers Market. I talked with Anne about whats in season at the market and finding its way on to her menu. Anne has always been committed to using the freshest superior ingredients. Right now Rue Dumaine’s menu features local peaches, plums, and apples from Downing Fruit Farm’s; salad greens from Hungry Toad Organic Farm; Morning Sun Farm’s eggs and spelt; Tim Downing’s tomatoes; and Brickel Creek Organic Farm’s raspberries, gold beets, and blackberries – just to name a few! What summer crops does Chef Kearney most look forward to? She can’t choose just one: “Beets, tomatoes, greens, beans, oh, the list is long!”
There are countless reasons to shop farmers markets: freshness, flavor, nutrient content as well as economic, environmental, and social reasons. You can simply taste the difference; produce is ripe and fresh because it’s bred for flavor whereas supermarket produce has been bred for shelf life, picked green and gassed to ripen slowly. Supermarket shopping has become a confusing minefield of GMOs, pesticides, and preservatives. When you visit a farmers market answers are just a question away – all you have to do is ask the farmer. If you commit to eating what is in season locally, you’ll learn to handle new ingredients and you may find some new favorite flavors. Supporting the local economy is easy to understand at a farmer’s market, your hard earned dollars stay in our community, with people who support the community. I first met Anne when she and my Husband Joe both cooked for the March of Dimes Celebrity Chef Auction. When it comes to the environment, we can feel a sense of contribution buying local produce since it traveled far fewer miles to get to your plate than supermarket produce. A study in Iowa found that a regional diet consumed 17 times less oil and gas than a typical diet based on food shipped across the country.
Dayton area chefs are doing their part as well; local food is a major new trend but it isn’t anything new to Anne Kearney. “Year around I create daily specials that feature our local harvest. Check out the website to see what is being offered every day. Throughout the year I have many local greens and mushrooms that are featured on the core menu.” More and more chefs, like Anne and my Husband, are participating in farmers’ markets. On the second Thursday of each month Anne offers a selection of seasonal artisan soups, salads, and sandwiches to Centerville market patrons.
This year has been brutally hard for our area farmers. Heavy spring rains delayed planting for so long that some crops just didn’t make it into the ground. That rain is still having an impact on the produce at the Market and it will affect the entire season. Despite the spring’s weather-related setbacks, area farmers’ markets are open this summer rain or shine. Remember to make an effort to shop a farmers market even when it’s raining – those are the days our farmers really need support. Make time to shop the market before heading out to those fairs and festivals this summer too. And when choosing where to dine out, consider the area restaurants and eateries that feature local products. Supporting them also supports our area farmers!
I talked with Robert Downing of Downing Fruit Farm and his pride in the quality of their produce was evident. Mr. Downing told me that his apple cider won first place for all of North America in 1999. I tried some of his peaches and the flavor and sweetness were truly remarkable, it’s easy to see why chef’s are selecting them. “We are working hard every day to produce a quality product for our guests while utilizing our community’s bounty. Our clientele knows of the effort it takes and appreciates it.” –Anne Kearney
Don’t miss Rue Dumain’s study of pig, “Tour de Swine” this August. Anne is creating a pork special utilizing a few of the more obscure piggy parts!
As promised, Chef Kearney has written a special recipe for you to try out with some local raspberries and peaches:
The Centerville Farmers’ Market, located at 829 S. Main Street, is open Thursdays throughout the summer from 2:30-6:30 and hosts ten regular vendors. In addition to Anne’s goodies, I saw wonderful tomatoes, peaches, plums, green beans, potatoes, zucchini, summer squash, lettuce, cucumbers and much more. Visit Our Ohio to view a list of what is in season this summer.
Market Walk looks forward to talking with more area chefs to see what local ingredients are sparking their imaginations this summer. Every week The Chef Case Facebook page highlights local ingredients from farmers at the 2nd Street Market and look forward to the next issue of Market Walk which talks with Chef Wiley about Meadowlark’s recent move to 5531 Far Hills Avenue and the farmers from the Yellow Springs Farmers Market that she works with.
See you at the Market!
Photo Credits: Ardently Ohio Photo
Stepping out of our Sebring convertibles on a humid summer day in front of the crowd, we knew we were in for a hot time. The Big Ragu, with horrendous windblown hair, sniffed the aroma and approached the festival. Make no mistake, Ragu loves wings, well done wings cooked all the way through. Some prefers boneless chicken wings and all was unleashed at the fest.
Your Food Adventurers arrived at the first ever KICKIN’ CHICKEN WING FEST at Fraze Pavillion in Kettering right at the fest opening time of 2pm. A crowd had already formed in the 90 degree heat. Eleven restaurants offered their take on the almighty chicken wing. Some offered other menu items in addition to wings, and most booths offered wings in 5 or more sauces.
Little did we know, the first wings we tried were going to be our favorites. A place called Nick’s Restaurant from Xenia, had our favorite wing flavor of the day. We had never heard of this place, but their Spicy Garlic Wing was our vote for best chicken wing. Great taste, great kick and there was Parmesan cheese in the sauce.
As we walked from vendor to vendor we saw familiar favorites and some unfamiliar restaurants. There were BW3, Rooster’s, Cold Beer & Cheeseburgers, Beef O’Brady’s, and Buffalo Wings and Rings, all which we have had often.
We also saw McGillicutty’s restaurant out of Kettering who offered baked chicken wings, a tasty alternative to the fried fare. Your Food Adventurers really enjoyed the hottest wings offered by Romer’s Sports Bar & Grill from Bellbrook. They were scorching hot and turned on the waterworks for an already sweaty Big Ragu.
The prices of the wings were reasonable, 3 wings for $2. The cold beer sold for the regular inflated price of 5 bucks, which did not seem so bad on this steamy day.
We visited the Brixx Ice House Booth for Chicken Skewers with Bourbon Sauce and Vegetable Shish Kabobs. Not bad for only 2 dollars a skewer.
We enjoyed the hot wings at the Archer’s Tavern booth, which featured fiery sauces from Crazy Uncle Jesters. We also tried the whole wings from Paradise Key which were a little undercooked for our taste, but they had the most customers in line for food.
Other sauces that we enjoyed were Buffalo Wings and Rings Parmesan Garlic, Sweet n Sassy wings from Cold Beer and Cheeseburgers along with their Chipotle wings. More favorites were the Rooster’s Killer sauce, Romer’s Asian Persuasion wings, and Archer’s wings with Crazy Uncle Jester’s Louisiana Firestorm or Jamaican Hellfire sauces! We love BW3’s Teriyaki sauce while Ragu hit some of their Carribean Jerk wings.
The heat and the spices took their toll this Food Adventure. At the end our our tasting, we looked over and laughed at the messy Big Ragu. With sauce on his face and hands, Ragu had to take a time out to wash up with cold water in the bathroom sink. What emerged was a sopping wet Ragu, with his hair slicked back and bloodshot eyes. His chapped lips were still burning, but he managed a smile. Sure some lines were long, but there was a “hot time in the old town tonight!” We loved the first annual Kickin’ Chicken Wing Festival, it definitely didn’t lay an egg!
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In traditional New England Style, L’Auberge, located at 4120 Far Hills Avenue in Kettering, will be serving up a clambake plate that includes a whole Maine Lobster, little neck clams, shrimp, mussels, redskin Potatoes, sweet Onions and corn on the Cob. This meal will be offered during dinner hours which are 5:30 9pm on Thurs, July 14 and 5:30- 10pm on Fri, July 15 and Sat, July 16. The clambake option runs $39.50.
Reservations are suggested and can be made by calling the restaurant at 299- 5536.