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Published: Monday, September 25, 2017 @ 6:00 AM
— A Dayton-area restaurant has a monster double dare that involves a heap of meat, cheese and more meat and cheese between two grilled cheese sandwiches.
Yup, we totally said meat and cheese and even more meat and cheese between two grilled cheese sandwiches.
The Wandering Griffin will offer its brand new Monster Burger 11 a.m. to 11 p.m. on Friday Sept 29 and Sept. 30 to coincide with the Monster Jam tour stop at Wright State University’s Nutter Center.
Jonathan Price, the chef and manager of the restaurant at
3725 Presidential Drive in Beavercreek, is challenging Wright State students in particular, but thinks his creation will take down mostly any burger.
“I dare you to eat this,” Price said.
The Monster Burger includes: three 7-ounce beef patties, six strips of bacon, a Sahlen hot dog, two slices of ham, BBQ pulled pork, pepper jack, cheddar and swiss cheese, a giant pile of fries, a fried egg, lettuce, tomato, pickles, a massive onion ring, and two grilled cheese sandwiches as the bun.
The Monster Burger costs $29.99 and is recommended for two people. There also will be special Monster beers on tap.
Those who take it on by themselves and finish within seven minutes will win T-shirts and bragging rights.
“It’s a hands on experience. We want it to be fun and interactive,” Price said. “You go to McDonald’s, you get a tiny burger, and it is gone in three bites. Ours, it is all about having fun with food. It’s supposed to be socially a talking point.”
The burger weighs in at more than 2.12 pounds and is eight inches long.
Price recommends those who try the burger to flatten it down first. Still it is hard to take a bite out of this monster.
Published: Wednesday, July 06, 2016 @ 6:00 AM
Updated: Wednesday, July 06, 2016 @ 6:00 AM
If you haven’t been to Ellie’s yet, what are you waiting for? It’s the restaurant inside the Mills Park Hotel in downtown Yellow Springs.
Ellie’s is open for breakfast from 7-11 a.m., then serves lunch until 3 p.m. Executive Director Grant Petersen has put together an extensive menu of traditional Southern comfort food with a modern twist. The cuisine fits in with the décor and ambiance of the hotel. Be seated inside to enjoy air conditioning, or sit on the front porch and watch the world go by.
A photo posted by Lesli Beavers (@leslibeavers) on
My dining companion Karen Wintrow, the executive director of Yellow Springs’ Chamber of Commerce, went for the Shrimp and Grits ($14) while I went into a different direction with the Chicken & Waffles ($14).
It really didn’t matter, however, because we requested extra plates so we could share.
The Shrimp & Grits was super tasty and we were both intrigued by the tiny red peppers that gussied up the grits. When Petersen came by our table, Wintrow asked him about the peppers. “Those are sweety drop peppers,” he said.
If you’ve never heard of sweety drops before, they’ve only come on the scene in American cuisine fairly recently. A cross between a cherry tomato and jalapeno pepper, they come from Peru. These little jewels flirt with the back of your throat – not terribly hot, but enough to get your attention. Wintrow and I were instant fans of the sweety drop pepper.
A photo posted by Spam/Aesthetic/slime/asmr (@soggy.sushi) on
As for the Chicken & Waffles, this is a dish for when you can’t make up your mind between savory and sweet. The chicken is all thigh meat, juicy and tender, and the Belgian waffles come with powdered sugar and lots of whipped honey butter.
Desserts change, so ask what’s available.
“Every week we play with different desserts,” Petersen said.
Wintrow and I tried a luscious oatmeal apple cobbler as well as flourless chocolate cake that was a cross between chocolate pudding – both to die for.
>>Dayton bucket list: Rustic hike and gigantic pancake adventure
Want to go?
WHAT: Ellie's Restaurant & Bakery
WHERE: Inside Mills Park Restaurant, 321 Xenia Ave., Yellow Springs
Published: Friday, November 17, 2017 @ 4:17 PM
Updated: Friday, November 17, 2017 @ 4:17 PM
— Does Thanksgiving make your mouth water, dreaming of your favorite pumpkin or sweet potato pie recipes? Are you ready to pull out your crowd-pleasing stuffing recipe or are you a cautious cook easing into the kitchen for the first time?
No matter what your culinary skill level, it's easy to make a delicious Thanksgiving meal on a budget. Just follow these simple tips to make these delicious dishes, all without breaking the bank.
Here are seven ways you can trim the Turkey Day budget, yet still enjoy all that Thanksgiving has to offer:
Shop around for the best deal on turkey, as many grocery stores will be offering steep discounts on the bird to entice people in the door. For smaller dinners, consider getting a couple of game hens - they'll be just as yummy and won't leave you grumbling over leftover turkey sandwiches for weeks. For larger gatherings, plan on getting a turkey large enough to feed each guest about one to one and half pounds of meat. The folks over at The Kitchen have assembled this excellent guide for first-time turkey buyers.
As your holiday guests arrive, you can offer up some cheap but scintillating appetizers with a few basic ingredients and a little pizzazz. The frugal living blog Fun, Cheap, or Free offers up these yummy ideas for appetizers you can whip up in no time that will still impress even the pickiest mother-in-law.
Baked brie with jam, cranberry salsa, or baked jalapeno poppers are all guaranteed to keep your guests happy while you put the finishing touches on your holiday meal.
If you're really making this meal on a shoestring budget, consider asking a trusted guest to pick up a few bottles of wine. Southern Living has compiled a great list of non-alcoholic drinks, including some interesting twists on classic sweet tea. Pop Sugar has a perfect seasonal recipe for Cranberry Champagne Cocktails to offer the adults. And don't forget that presentation makes even a store-bought beverage look fantastic. Head to your local thrift store for mason jars or other decorative containers to serve your drinks in. And don't forget that lemon wedge!
Classic Thanksgiving sides are already pretty cheap - potatoes, corn, bread, and green beans will get you pretty far. Over at the Prudent Penny Pincher, they've compiled over 200 sides that are budget friendly. And with recipes like cheesy crock pot mashed potatoes, scalloped corn, butternut squash gratin, and cranberry pecan stuffing, you are sure to find cheap, easy recipes that will make even the pickiest guest happy.
Desserts are the real reason everyone has gathered for this Thanksgiving meal, so stick to two or three desserts that really shine. Pie crusts are incredibly easy to make and freeze in advance, bringing a little homemade touch to your dessert selection. And, after you've had your first taste of homemade whipped cream, you'll never buy the stuff in the can again. Real Simple offers some easy Thanksgiving desserts - like chocolate bread pudding - for anyone who wants to venture beyond pumpkin pie this holiday.
This holiday offers plenty of fun options, even for picky eaters. Check out this fantastic list from Parenting, for great, kid-friendly holiday foods like "ice cream" mashed potatoes and carrot and pumpkin turkey snacks.
Don't forget to use those leftovers smartly. Country Living has scrumptious leftover ideas like sweet potato kale frittatas, slow cooker turkey chili, harvest pumpkin soup and cranberry turnovers. Use leftovers in creative ways so you and your family don't burn out on them, and make sure to freeze anything you won't use in a timely manner.
Published: Monday, August 07, 2017 @ 6:00 AM
— For more than 25 years, Christopher’s Restaurant in Kettering has been busy putting out one comforting meal after another.
It’s not easy to be consistently good, but in my time dining at Christopher’s off and on over the last two decades, this is a restaurant that makes it look mostly effortless.
It’s the kind of place where you’re confident in what you are going to get — quality ingredients, comfortable and familiar recipes, affordable prices all with a sizable menu that offers something for everyone, including strict vegetarians and diners with food allergies.
There aren’t many restaurants in town that I can say have never let me down. This is not to say that Christopher’s has never had off night — but if they have, I haven’t been around to see it.
Cool new additions to the menu
The current dinner menu, which was rolled out in May last year, saw the addition of dishes like cedar plank salmon, a seasonal vegetable garden risotto, a vegan soba noodle stir fry, andouille mac and cheese, maple mustard pork chops and a tempura artichokes appetizer. Much of the menu the restaurant is currently operating with featured ingredients sourced locally from Hill Family Farms, Foremost Seafood, KJB Farms, Keener Farm and Patchwork Gardens.
Owner Chip Pritchard said the restaurant originally opened in 1981 in Indianapolis. It was sold in 1989 and moved to Dayton, where it was re-opened in 1991 as a casual soup, salad and sandwich spot with counter service.
“After the first year of operation, we realized that there was a need for a full-service restaurant in the neighborhood and converted to table service. As we grew, we expanded the menu to include many of the favorites of our patrons and offered them on a daily basis. Most of the meats we offer are antibiotic free and we have always looked for ways to present and prepare clean foods. After a review that cited several vegetarian items on the menu, we found great public interest in meatless fare and it has become a solid characteristic of our menu,” Pritchard said.
It’s all about great, consistent chefs
“Each chef that has worked at the restaurant has brought something special to the menu — but the solid consistency of our mainstays has been provided by Chef Chris Robinette, who has been with the restaurant for over 22 of the 26 years of operation. More recently Chef Marishah Paddock helped to develop Vegan Wednesdays and many of the popular dinner staples. About a year and a half ago, Chef Don Warfe came on board and has developed many of the new menu ideas and has engaged many of the local food growers and producers as suppliers for menu items.”
Warfe arrived in December 2015 when Zetland Street in Bellbrook closed and he was looking for his next move. He’s a chef with a passion for cooking with local seasonal ingredients.
“Using what’s in your own neighborhood gives you fresher, better tasting, healthier food, that also supports your local economy, said Warfe. “(We are) making the food from scratch with pride in what we’re doing. With our motto being ‘Something For Everyone,’ our goal is to continue doing what has kept our guests happy for the last 25 years and also expanding our audience by staying current with upcoming food trends using local and seasonal ingredients.
“In addition to what’s happening in the kitchen, we are also rotating our local craft beer selection as well as doing wine tastings. In the future, we plan on doing local beer and food pairing dinners.”
Keeping the regulars coming back
With changes over the years, the restaurant is cautious to not alienate long-term clientele, maintaining the integrity of classic Christopher’s menu items.
The new menu changes have rewarded Pritchard and his team with increased traffic.
“People come to Christopher’s for a variety of reasons. It’s fresh, it’s fun, it’s healthy and tasty, and we offer a kids menu that is popular with many families. We offer a nice selection of craft beers and wines to accompany the meals and our house made desserts are very popular. It’s always our intent to make each person’s visit a satisfying experience worthy of returning again and again,” said Pritchard.
“The culinary world is wide open these days and that’s true for the Dayton region as well. There are some great independent operators in the area who provide some of the most unique features and ideas on their menu as you will find anywhere. I feel like there continues to be growing interest in locally produced products and healthier options. The chefs in the area are latching on to these things and making them taste delicious.
“Our plan and goal is to continue to put great food on a plate and serve it with a smile. That’s us. That’s Christopher’s.”
Want to go?
WHAT: Christopher’s Restaurant and Catering
WHERE: 2318 E. Dorothy Lane, Kettering
CATERING: Christopher’s isn’t just a restaurant. It has a catering business that has grown from box lunch orders to a full-time staff with two event planners and a full spectrum of services ranging from in-home private parties and corporate luncheons to banquets, wedding receptions, fund raisers, company picnics, anniversaries and reunions.
WORTH ORDERING: The classic reuben, tuna melt, spicy black bean burger, maple mustard glazed pork chop, tenderloin dinner and grilled edamame and carrots over soba noodles. Christopher’s also offers eight fantastic salads including a roasted beet trio salad and a lemon basil shrimp salad that are dynamite.
MORE INFO: (937) 299-0089 or christophers.biz
Published: Monday, July 10, 2017 @ 6:00 AM
— Dayton, your new late-night snack of choice has arrived.
And it will set you back just $3 for one or $5 for two.
I was into it when Oregon District resident Guy Fragmin said he’d open 416 Diner in that neighborhood and it would feature pepperoni rolls, a treat popular in West Virginia.
I didn’t doubt Guy when he said they’d be good, but boy are they good.
I can definitely see grabbing a pepperoni roll or two from the restaurant as a nightcap following a night of fun in the Oregon District.
But pepperoni rolls are far from the only thing at the restaurant.
The diner will be open daily 7 a.m. 10 p.m. with patio service available Thursday, Friday and Saturday 10 p.m. to 1 a.m.
It serves breakfast, lunch and late-night comfort food like hoagie sandwiches, omelets and burgers.
>> MORE: 9 must-eat sandwiches in Dayton
The restaurant officially opened Friday, July 7 ,and I popped in to try out a pepperoni roll.
The portable snack can be split open and filled with a list of toppings that includes provolone cheese and sweet peppers.
Being a novice to the pepperoni roll game, I elected to have my first one plain with ranch dressing and marinara sauce for dipping.
The bread was fresh, soft, yeasty and crusty in the right spaces.
The two pepperoni sticks contained within were slightly spicy. The dough soaked in the grease in the magical way dough on pizza soaks in grease.