Oakwood’s French Connection By Tom Baker Since my last experience at C’est Tout, I’ve seen Dayton’s restaurant scene expand — the Greene and Dayton Mall introduced several new independents and chains alone — and shrink. One of the most recent and notable examples is the once Mobil-starred L’Auberge in Kettering, which has closed. Upon hearing [...]
“J” is for “Jumilla” By Mike Rosenberg I like climate-based cooking. Lighter dishes and salads in spring, cold soups and garden-laced goodness in summer, grilling in autumn, soups and stews in winter — you get the idea. The wacky weather we’ve had has occasionally left me flatfooted. I find it hard to plan a menu [...]
Vietnamese, Pho Real By Tom Baker Before we break down the dining experience at Pho Mi (pronounced like “duh”), let’s talk briefly about comfort food. These are traditional, nostalgia evoking items: For me it’s buttered noodles, mashed potatoes, casseroles and most anything my grandmother made me. It’s richness of flavors, textures and histories, and I [...]
All-Grain Brewing By Kevin Gray Extract Brewing Most beginning homebrewers make beers using kits that include malt extract, hops and yeast — three of the four basic beer ingredients (the fourth being water). The malt extract contains malted grains, usually barley, and is the sugar source for beer — it feeds the yeast, which in [...]
A Lebanese Festival, Seven Days a Week By Tom Baker As a recovering vegetarian I can tell you just how disappointing it is to walk into a restaurant, open the menu, and hope and pray that there is a 1) grilled cheese, 2) salad w/o bacon, or 3) an appetizer or pasta from which the [...]
A Basic Primer on French Red Wine By Mike Rosenberg While it’s pretty impractical — and nearly impossible — to run the gamut of French wine in a single tasting, a “‘round the country” on the basics is possible. France looks roughly like a pentagon pointed upwards — work with me here — and almost [...]
Fleming’s: Breaking Boundaries By Brian P. Sharp As an epicurean critic, I normally swear off “chain” restaurants. However, recently I have thought a lot about whether certain chain restaurants deliver a “dining experience,” a white tablecloth environment that delivers great food and quality service that sets them above the other “chains.” Can a “chain restaurant” [...]
Local Beers on Tap in the Miami Valley By Kevin J. Gray Last August’s beer column wondered when Dayton would see locally-produced craft beer again and introduced the Toxic Brew guys, who were just getting started on the process. Now, just over six months later, the Miami Valley is slated to see not one, but [...]
Dayton Sushi Bar Reigns Supreme By Tom Baker On a recent visit to Akashi in Riverside, it dawned on me just how different dining experiences can be for different cultures. Here in the Midwest, we are more accustomed to informal dining, especially as the U.S. overall has been trending to a more casual style. However, [...]
Sherry, or the Obvious Alternatives By Mike Rosenberg Sherry — the name evokes images of deep shag carpet, wide lapels, ruffled blouses and key parties. The quintessential ‘70s drink, every household was required by law to have at least one bottle of cream sherry on hand for highballs and nightcaps. Alternatively, there’s usually a bottle of [...]
High Fructose Corn Syrup By Megan Garrison The FDA recently rejected a bid to officially change the name of high [...]
Walker was Victorious in Wisconsin Because His Reforms Worked By David H. Landon The folks at MSNBC had a bad [...]
It Takes More than a Tweet By Rana Odeh The victory of Republican Governor Scott Walker over Milwaukee Democrat Mayor [...]
What are the Consequences of Recall Election in Wisconsin? Last Tuesday, Wisconsin Gov. Scott Walker (R) prevailed in an unusual [...]
Obama’s Support of Same Sex Marriage Will Cost Him Swing States By David H. Landon By Election Day, the President’s [...]
President Obama Announces Support of Same-Sex Marriage Most pundits believe that this Presidential election will be decided on the issue [...]
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