Devour Dayton March April 2011

Heather’s Coffee and Café 505 South Main Street Springboro, OH 45066 www.heatherscoffeeandcafe.com

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For details, please email Aimee at aimee@devourdayton.com

From the Editor From the first time I put pen to paper and became a published author in 4th grade, I knew it was my destiny to be a writer. From the time I could reach the stove top to help my mother cook, I have been about as hands on in the kitchen as one could be. For me, cooking wasn’t about just making a meal. It was about making a moment. It is part science and part art that melds together in a kind of therapy for me. It wasn’t until I began writer for Examiner in May of 2009 that my true calling was revealed-writing about food.

Putting together this issue-our inaugural issue– of Devour Dayton has certainly been a labor of love. The staff has worked hard on their contributions while I have laughed and cried over missed deadlines, unwritten articles and general nonsense that happens when you choose to enter this industry.

Loved ones has been laid to rest, new life has begun. Illness has sidelined some of us while others have been stuck at home thanks to Mother Nature’s fury. Through it all we have endured and persevered. With that being said, I present to you the first ever issue of Devour Dayton. While it is not as complete as I would have liked it to be, I believe our work stands for itself and welcome your comments and suggestions.

Aimee J Plesa, Editor

Devour Dayton Staff Editor-Aimee Plesa Assistant Editor-Timothy Gabelman Designer-Aimee Plesa Web Design-Aimee Plesa Social Media-Aimee Plesa Downtown-Aimee Plesa North-Aimee Plesa West-Dawn Vinson South-Aimee Plesa East-Heather Bryant Kollege Kitchen-Brett Johnson In The Kitchen-Maranda Russell Wine-Timothy Gabelman Beer-Aimee Plesa Cocktails-Aimee Plesa Gardening– Dave & Criss Wittman, Fun With Food-Aimee Plesa Kooking With Kaden-Dawn & Kaden Vinson Events-Aimee Plesa Advertising-Aimee Plesa

TIMOTHY SUGGESTS A Review of The Splendid Table by Lynne Rossetto Kasper by Timothy Gabelman There are some cookbooks that no home can be without. The Joy of Cooking comes instantly to mind as an essential to every cook at every level of experience. But there are other cookbooks that can define the type of cook that one longs to be: The Splendid Table fits into this latter category. The book's subtitle, Recipes from Emilia-Romagne, the Heartland of Northern Italian Food, speaks to the type of cooking and the amount of praise one can expect to receive on completing any recipe from its over 500 pages.

I received this book as a present on the occasion of my thirtieth birthday several years ago and have never once, in the ensuing time, failed to tire of flipping through it and gazing longingly at the pictures or the delicious recipes.

Perhaps the greatest feature of the book is its multitude of recipes that are fitting for a novice and those that will challenge even the most advanced of home chefs. Take, for example, the Linguine with Braised Garlic and Balsamic Vinegar (page 110): a new cook would feel quite comfortable buying pasta and an inexpensive vinegar and making this dish on "date night;" while an experienced cook could spend an entire afternoon making pasta and grating fresh Parmigiano-Reggiano cheese and using the finest artisanal Balsamic Vinegar one could find.

Ms. Rosetto Kasper also offers wine suggestions and additional recipes that will work as side dishes or for further courses for each recipe in the book.

On a friend's birthday, I prepared the Lamb, Garlic, and Potato Roast (page 307) which was both alarmingly simplistic and yet complex and delicious when it was served. Don't hesitate to use even the strange ingredients (such as the anchovy fillets that are called for in this dish) as it adds elements that are remarkable. The dish earned high praise from everyone who attended dinner and set the bar for future forays in the kitchen!

Can I make the claim that no home can be without this book? No, of course not. But if one wants to challenge oneself to be the sort of home chef who can make hearty, delicious meals from one of the finest culinary regions of Italy then this book is a necessity and a welcome addition to a library of cookbooks that inspire, titillate, and encourage one to only become better. What more could one want from a cookbook?

Shopping Tips: It seems that this book is currently out of print and new copies are difficult to come by, but used copies still exist for the savvy web-shopper. Places to look for this particular title include Amazon, Barnes and Noble and EBay. You may also find yourself fortunate to find a copy at one of the many Dayton area used book sellers.

AIMEE SUGGESTS Ten Tools Every Baker Needs by Aimee Plesa Baking is an art form. Just like any other artist, a baker needs to have the proper tools at their disposal. It doesn't matter whether you are a novice or a professional, the following baking tools will help your baked goods become their delicious best.

1. Measuring Utensils. Unlike other forms of cooking, baking needs precision. If a recipe calls for a 1/4 teaspoon of baking powder, that is exactly what it needs to bake properly. A "pinch" may not be enough for the desired action and the final product may turn out flat and flavorless. Every baker should have a set of dry and wet measuring cups and measuring spoons.

2. High Quality Stand Mixer. Your mixer will need to stand up to a variety of items and tasks. Whether you are beating egg whites, mixing chocolate chip cookie dough or kneading bread dough, a good mixer will be worth its weight in gold. Purchasing a mixer is an investment for your kitchen, make sure you choose a model that is at least 325 watts. Any less and you run the risk of burning up the motor. Your mixer will also need to have several speeds, allow for the use of attachments and has a large mixing bowl.

3. Heavy Duty Potholders. Think of potholders as an insurance policy for your hands and your finished recipes. There is nothing worse than scorching your hands on a hot pan and ruining your latest creation when you drop it on the floor.

4. Cooling Rack. The cooling rack allows for the circulation of air around baked goods, leading to faster cooling. If you leave your finished goods in their pan and place them on a hard surface, they will continue baking and burn.

5. High Quality Pans/Baking Sheets. Good quality pans and baking sheets allow for even cooking and reduces the risk of burning the bottoms of your baked goods. They should be heavy for their size when compared to other brands.

6. Silicone Baking Mats. Place these inside your cookie sheets and you will never have to worry about your cookies sticking to the pan again.

7. Pastry Bags and Tips Set. Decorating sets are quite versatile and many bakers have learned of their value.

Obviously, you can use them to decorate cakes, but they can also be used to pipe details onto desserts, entrees and more.

8. Timer. Never guesstimate baking time and never count on yourself to remember when to remove something form the oven. Baking times are very specific and guessing increases the odds of burning your finished product. Also, relying on yourself to remember can lead to disastrous results, especially if you multitask or have children in your home. Instead, purchase a timer, place it on or near your stove and use it religiously. Your baked goods will thank you.

9. Rolling Pin. This is another kitchen multi-tasker. You can use it to roll out pastry doughs, cookies and breads. You can also use it to crush crackers or cookies for use in other recipes. If you are really into getting extra mileage out of your kitchen utensils, rolling pins can be used for embossing your scrapbook projects.

10. Cookbooks. Cookbooks are an essential part to every kitchen. They provide the novice cook with a wealth of information-how to's, ingredient substitutions, types of utensils, storage and more. For the seasoned chef, they provide a starting point for new recipe building, menu planning and ingredient substitutions. No kitchen should be without The Joy of Cooking, Betty Crocker Cookbook and Better Homes and Gardens New Cookbook.

Shopping Tips: All of the above items can be purchased locally at stores such as WalMart, Target and Meijer as well as department and specialty stores.

Hot Trends: Cupcakes History, Recipes, Reviews

A BRIEF HISTORY OF THE CUPCAKE

By Aimee Plesa What is it about cupcakes that make people go ga-ga for them? Is it their versatility? Anything you can do with a regular cake, you can do to its pint sized counterpart. Is it their portability?

You can take 'em darn near anywhere. Is it their personality? They look so edibly cute.

Especially the ones with colored sprinkles. I think it is all of the above with a little greed tossed in for good measure. And I don't mean this in a bad way. We all deserve a selfish moment now and again. Cupcakes are the perfect way to celebrate a little “me time”.

Cupcakes, or fairy cakes as they are called in Great Britain, were originally baked in individual pottery cups, hence the name “cup cake”. Through the years, the name has persisted and is now used to describe any single serving cake. Cupcakes are made from the same ingredients as their big brothers and sisters: butter, sugar, eggs and flour. They even feature many of the same colorful toppings: frostings, sprinkles and sugar decorations.

Cupcakes are often served at children's celebrations, such as birthday and class parties, and at potluck and carry in dinners. They are also quite popular at bake sales and church bazaars. As cupcakes have grown in popularity, they have also grown in size and status. Once looked upon as a child's treat, cupcakes have become mainstream. Cupcake bakeries such as GiGi’s in Beavercreek are popping up everywhere. Blogs all over the internet sing the cupcakes praises.

They are now an acceptable alternative to multi-tiered wedding cakes. You can probably even find your favorite cake flavor being baked as cupcake minis and jumbos.

My unofficial, totally non-scientific research has revealed that chocolate and red velvet are the most popular cupcake flavors among Devour Dayton readers. Other vote getters included strawberry, pumpkin spice, gingerbread, vanilla, cherry cordial, lemon and Freckled lemonade (from Red Robin). Chocolate and buttercream frosting are the most popular cupcake toppers and about half of those polled scream for their cupcakes to be filled with something ooey, gooey and totally delicious. Popular choices for extra toppings include sprinkles (colored or chocolate), chopped nuts, sprinkles of coconut and flavor drizzles such as caramel or chocolate syrup.

One thing quickly became obvious as people answered my question of “What is your favorite cupcake flavor?”. Cupcakes are as unique as those who eat them!

GIGI’S CUPCAKESCUPCAKES-A TASTY SUBSTITUTE FOR TRADITION

By Dawn Vinson I am getting married! I just love saying or writing that phrase right now. This is my second marriage and I have made the decision that this wedding is going to be a reflection of my fiancé and myself-not too formal but not too casual, either. A major item that has come into much discussion is the wedding cake. The wedding cake should be a reflection of the bridal couple and their taste, which has become something of an issue for us. He is a traditional wedding cake type of guy and I am all for experimenting with color and flavor. After much discussion and numerous shows about cakes, I took to the internet for some inspiration. I looked up wedding cake photos, in hope of finding some inspiration for our cake. Inspiration that would be able to combine his traditional tastes and my contemporary ones. I was intrigued to find how beautiful and creative some of the pictures where when I ran across a wedding cake made out of cupcakes. That is when it clickedit would be perfect for us! He could have his traditional wedding cake and I could have my flavors of lemon and strawberry and they could be artistic on top. Now the search was on to see who would or could make me a cupcake wedding cake. I started with the usual bakeries that I normally visit but nothing there impressed me enough to say this could work. So, I searched for local cupcake businesses and I hit upon Gigi’s Cupcakes located near Wright Patterson Air Force Base and Wright State University.

Gigi’s Cupcakes is located at College Station Mall in Beavercreek. The store is quaint and small but upon entering you see trays and trays of appetizing cupcakes. There is a bar like table and chairs set up against the windows to sit and enjoy your cupcakes with a cup of coffee, milk or other drinks that are provided by Gigi’s. The lady at the counter was a sweet person who answered all my questions about the cupcakes and the franchise. She said all the cupcakes were made daily and there is a different menu each day, the current menu is Fall and Winter, but there are several cupcakes that are on the menu every day. These cupcakes include Birthday Surprise, Wedding Cake, Midnight Magic Chocolate Chip and White Midnight Magic. The various other days have flavors that include Grasshopper, Italian Cream Wedding Cake, Peanut Butter Cup and Kentucky Bourbon Pie to name a few. The decision was hard, but I eventually settled on six cupcakes. My choices were: Caramel Sugar Mama, Champagne, Chocolate Salted Caramel, Peanut Butter Cup, Scarlett’s Red Velvet and Wedding Cake.

To fully understand the dilemma I was facing, here is a description of the six cupcakes I chose: • Caramel Sugar Mama is a caramel cake with caramel buttercream icing drizzled with caramel and sugar babies. I fell in love with the caramel icing; in fact I love all caramel things. The cake was moist and spongy.

• Champagne is a white cake with champagne buttercream with edible pearls and a bit of white chocolate. It wasn’t my favorite but it was good and it sounds romantic and perfect for a wedding.

• Chocolate Salted Caramel is a dark chocolate cake that has caramel in the middle, with a caramel buttercream frosting, dipped in a chocolate ganache and sprinkled with sea salt. This cupcake is a perfect blend of salty and sweet. I would like more salt on mine but I like the combination of salty and sweet.

• Peanut Butter Cup is a milk chocolate cake with peanut butter frosting, honey roasted peanuts and drizzled with chocolate. The icing tastes like whipped peanut butter or peanut butter fudge. It made me want to just eat the icing.

• Scarlett’s Red Velvet is a red velvet cake with vanilla filling, cream cheese frosting, sprinkled with red sprinkles and a white chocolate heart. I didn’t get to taste this one but my fiancé did and he said it tasted like a true southern red velvet cake. He said it was a moist cake and it tasted good, which is probably why I didn’t get a bite.

• Wedding Cake is a traditional white cake with vanilla buttercream icing and white nonpareils. In one word AWESOME! It tasted like I had just got a slice of cake at a wedding. It wasn’t overly sweet, very moist and melted in my mouth.

Overall, I was impressed with the flavor of the cupcakes themselves more than the icing, although I appreciate that GiGi’s offers a variety of icing flavors. The price is $3 a cupcake but if you buy a dozen there is a discount. Gigi’s has a card that can be stamped every time you come in, get twelve cupcakes get one free or buy twelve dozen and get one dozen free. If you need cupcakes for a baby or bridal shower, wedding or any special occasion I would certainly recommend them. They will consult with you for free to help make the day special.

On the wedding side of things, we were impressed and intrigued. We liked the Wedding Cake but I am still looking for that flavorful too. I think another visit to try more flavors is in order for us to make a final decision on two more flavors for the wedding.

Gigi’s Cupcakes is located at 3800 Colonel Glenn Highway in Beavercreek, Ohio. They are open Monday thru Friday 9am – 6pm, Saturday 10am – 6pm and closed on Sunday. There is a website www.GigisCupcakesUSA.com which provides more information about the franchise, even telling and how it all began in Nashville and how it has blossomed over the past five years.

AIMEE'S VERY VANILLA CUPCAKES 1 1/2 cups self rising flour 1 1/4 cups all purpose flour 2 sticks of unsalted butter, softened 2 cups sugar 4 eggs, at room temperature 1 cup milk 1 teaspoon LorAnn's Butter Vanilla Bakery Emulsion Directions Preheat oven to 350 degrees. Line (2) 12 cup muffin tins with cupcake liners. In small bowl, combine flours and set aside. In large bowl, cream the butter until smooth. Add sugar gradually and beat until fluffy. Add eggs, one at a time, beating well after each addition. Add dry ingredients in three parts, alternating with the milk and emulsion. With each addition, beat until the ingredients are just mixed. Be sure to scrape down batter to make sure all ingredients are well blended.

Spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. (Aimee Plesa) • • • • • • •

2 Granny Smith apples, peeled and chopped 50 caramels, unwrapped 5 tablespoons milk 1 small package chopped pecans Directions Preheat oven to 350 degrees F. Line cupcake pans with liners and set aside. Mix cake batter according to the directions on the box, folding in chopped apples. Fill cupcake pans 3/4 full and bake as directed. Allow cupcakes to cool on a wire rack. While cupcakes are cooling, add caramels and milk to a small saucepan and cook over medium heat until caramels are melted. Stir until well blended then "ice" cupcakes with caramel topping. While caramel is still soft, sprinkle with chopped pecans. For added effect, insert a popsicle stick in each cupcake to emulate a true caramel apple. (Aimee Plesa) • • • •

Cook's Notes-You can substitute a cinnamon cake mix in place of the spice mix if desired.

VANILLA BUTTERCREAM 1/2 cup shortening 1/2 cup salted butter, softened 4 cups powdered sugar sugar 1 teaspoon LorAnn's Butter Vanilla Bakery Emulsion • 3 ounces heavy cream Directions Cream shortening and butter until fluffy. Add powdered sugar 1 cup at a time and continue creaming until well blended. Add emulsion and cream. Blend on low until moistened. Add additional cream if needed (up to 2 ounces). Beat at high speed until frosting is fluffy. (Aimee Plesa) • • • •

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_______________________________________ BENGAL SPICE CUPCAKES

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SPICED CARAMEL APPLE CUPCAKES

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spice cake mix and ingredients to complete cake as directed (water, oil, eggsmeasurements will vary based on the cake mix brand you buy)

1 boxed white cake mix and the required ingredients to make the cake as directed EXCEPT the water 1-1 1/3 cups strongly brewed Bengal Spice Tea (whichever amount your cake mix calls for) 1 can cream cheese frosting contents of one additional Bengal Spice teabag, finely chopped 1 capful of cinnamon flavor oil from LorAnn's

Directions Prepare the cake mix as directed by the box, substituting strongly brewed tea in equal amounts for the water. Bake as directed. While cake is baking, empty a second teabag and finely chop the ingredients. Empty the can of prepared frosting into a bowl and stir in cinnamon oil and chopped tea. Stir well to completely blend. When cupcakes have completely cooled, frost each with a generous amount of frosting. For a little extra zip, you can dust each cupcake with a hint of cinnamon or clove. Dust lightly-these should have a delicate flavor with a little kick at the end.

(Aimee Plesa) _______________________________________ Cup Cake Balls •

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1 packaged cake mix and the ingredients required to complete the cake as directed (eggs, water and oil) 1/2 container prepared frosting 1 package candy coating of choice decorations as desired, such as colored sugar, jimmies, sprinkles, etc

Directions Bake the cake as directed. Allow to cool slightly then crumble into a large bowl. Stir in frosting until well mixed. Using clean hands or a melon baller, form balls with the cake mixture. Place on a baking sheet lined with wax paper or parchment and place in refrigerator to harden slightly. While cake balls are setting, pour the candy coating in a microwave safe bowl and microwave in 30 second intervals, stirring after each 30 seconds until nearly melted. Stir until completely smooth. Remove balls from refrigerator and drop 3-4 at a time into the melted coating. Using a fork, submerge to coat completely then gently remove, tapping fork on edge of bowl to remove excess coating. Roll off of fork back onto waxed paper and allow to harden. If you wish to decorate your cake balls, top with colored sugar, sprinkles, etc while the coating is still wet and allow to set up completely.

Cook’s Notes-Cup Cake balls are very fun to make and addicting to eat. They make great party favors and are easy to dress up for fancier events.

Experiment with different flavors of cake, frosting and toppings. You can use additional ingredients such as chopped nuts, dried fruits, crushed cookies or candy for added variety.

(Aimee Plesa)

DAYTON AREA CUPCAKERIES Ashley’s Pastry Shop, Dayton Bombshell Bake Shop, Dayton • Central Pastry, Middletown • Crazy Cakes-located inside Boro Bistro, Springboro • Ele Cake Company, Beavercreek and West Carrollton • Gigi’s Cupcakes, Beavercreek • Kroger Bakery, various locations throughout the Greater Dayton area • Meijer Bakery, various locations throughout the Greater Dayton area • Rinaldo’s Bake Shoppe, Dayton • Sweet Indulgence Gourmet Cakes & Candy, Dayton • The Cake Diva, Waynesville • The Cake Ladies, Springboro • The Cake Shop Sweets, Beavercreek • The Cakery, Dayton • Wal Mart Bakery, various locations throughout the Greater Dayton area • •

DAYTON AREA CUPCAKE SUPPLIES Anneroses Cake & Candy Supplies, Tipp City • Cake Craft, Dayton • Cincinnati Cake and Candy Supplies, Cincinnati • CooksWares, Springboro • Cybercakes, Xenia • GFS, various locations throughout the Greater Dayton area • Hobby Lobby, Miami Twsp • Joann’s, Miami Twsp • Kitchen Collection at Fairfield Commons Mall, Beavercreek • Michael’s, Miami Twsp • Paul’s Cake Decorating Supplies, Vandalia • Sugar Craft, Hamilton • The Flower Factory, Centerville • T-K Cake Decorating Supplies, Dayton • Wal Mart, various locations throughout the Greater Dayton area •

IN THE KITCHEN Product Reviews, Kollege Kitchen, Kooking With Kaden, Fun With Food, Recipes, Guides

IN THE KITCHEN WITH MARANDA Wilton Stand-up Lamb Pan Set by Maranda Russell With Easter coming up, my family and I decided to try out the Wilton Stand-up Lamb Pan Set that has been available since 1998. This baking tool has become so popular that it is now available at many local retail stores around Easter-time, such as Hobby Lobby, Jo Ann Superstore, Michaels and Toys“R”Us. You can also find it on Amazon or Ebay if you wish to buy it online.

Overall, our experience with the cake pan was good. As long as you follow the instructions that come with it, your cake should turn out nicely.

There was one problem we noticed-this cake is very top-heavy. In fact, we ended up lying the finished lamb down instead of standing him up because we were afraid that he might end up coming apart if stood up for too long. Also make sure to use one of the pound cake recipes found in the instructions. I had read from several other people who have tried out this pan that if you use regular cake mix the cake will easily fall apart. The booklet that comes with the cake pan has several different cake recipes that you can use, plus you could probably use other pound cake recipes as long as they create a firm cake.

The enclosed instruction booklet also comes with several decorating ideas, including • a simple bread lamb • a sugar-sprinkled lamb • the Easter Sunday centerpiece design for more advanced bakers • A “simply beautiful” lamb.

We did a design similar to the simply beautiful lamb. Even though none of us are great cake decorators but we had a lot of fun anyway. The cake looked pretty good, even if it was decorated by a family of amateur bakers.

The cake itself tasted good, although the taste of frosting and coconut were strong since we put so much on to make it look like a lamb’s wool. We will definitely be trying out the lamb cake pan a few more times this season, just to see what other creations we can make.

I would recommend this pan to anyone who wants a fun Easter-themed baking project for the family. Even if your creation doesn’t turn out exactly like the photos on the box, you and your kids will still have fun trying!

IN THE KITCHEN WITH MARANDA New Yoplait Light Dessert Flavors by Maranda Russell Yoplait Light has become more than just your ordinary yogurt. For the last few years the company has been putting out tons of new flavors, many of them based on popular desserts.

These new yogurt flavors have become quite popular, partly because they let people who are watching their waistlines still indulge in some of their favorite goodies.

Since Yoplait has recently released a few new dessert flavors, I decided to try them out and let you know what they really taste like. For the purpose of being fair, I also had others try them out so that you could get more than one opinion.

Here are the reviews of each flavor: Black Forest Cake-several people tried this flavor and we were all in agreement that it tasted like cherry more than anything else. In fact, a couple of us didn’t think that it really tasted much different than Yoplait’s regular cherry yogurt. None of us noticed a chocolate flavor, which is the flavor we were expecting, so it was a bit of a let-down.

Red Velvet Cake-there were a couple different opinions on this one. A couple people thought that it just tasted like cream with a hint of cherry. Another person swore that it tasted just like the cream filling in a Boston Crème donut. Personally, I didn’t like this flavor, but I don’t like Boston Crème donuts, so maybe that taste tester was accurate after all.

Triple Berry Torte-tastes like a mixture of berries and crème with hints of cheesecake flavor to it. Includes three berry flavors: raspberry, strawberry and blueberry. Everyone who tried it agreed that you could taste the blueberry more than any of the other berries. That may be partly because the yogurt has several whole blueberries mixed in it, but only tiny bits of the other berries.

Pineapple Upside-Down Cake-this yogurt definitely tastes strongly of pineapple and has some nice-size chunks of the fruit in it. Personally, it reminds me more of Pina Colada more than pineapple upside-down cake. The surprising thing is that I had one taste tester who hates pineapple, but they really liked this yogurt. That confounded us all.

I hope these reviews will help you decide whether you want to try these new products for yourself. Yoplait Light is fairly inexpensive, at less than $1 for each individual container. It is also easy to find, since all of the major supermarket chains, including WalMart, Meijer and Kroger.

Another bonus is that yogurt is really good for you. It provides a good amount of calcium, vitamin D and probiotics which are great for your digestive system. At around 100 calories a serving, they are also a fairly guilt-free snack. It’s a win-win-win situation, plus it’s really easy to stick in your lunchbox when you are in a rush!

Did You Know???

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Yogurt is made from the bacterial fermentation of milk. It is the process that gives yogurt its distinctive tangy flavor and creamy texture.

In the 1800’s, yogurt was used as a cleaning agent. Farmers would use it to clean their goats and sheep. Women used it for washing their skin and hair.

Nutritionally, yogurt is rich in protein, calcium, riboflavin, vitamins B6 and B12.

Most lactose intolerant people can easily digest yogurt with no ill effects.

Plain or Greek style Yogurt can replace sour cream in many recipes and as a condiment.

• If you are trying to lose weight, eating low fat yogurt can help you achieve your goal.

• Adding wheat germ to your morning yogurt adds a healthy boost while adding flavor and texture.

• Yogurt with added fruit jam was first introduced in 1933 in Prague. In 1947, it was introduced in America by Dannon.

KOLLEGE KITCHEN Cooking 101: How to Boil Water by Brett Johnson For the inexperienced cook, the kitchen (both in terms of the kitchen itself and utensils used) can feel overwhelming and something to avoid.

As a busy college student it is time-consuming to teach yourself the kitchen (especially in between shots of cheap vodka), but once terms are simplified and defined, even the inexperienced can navigate themselves through a recipe book. So I sat down and defined a list of terms, tools, and utensils that a common chef will come across. Since this is, after all, a beginner's series; there's no better place to start than the beginning.

Genesis. "In the beginning, God created…"

I'm just kidding. We will actually start with the most primitive of cooks: cavemen. In a cave "kitchen" one might find a fire, a large flat stone, and an early version of a knife: three essentials that have stood the test of time.

• Don't worry so much about the knife right now. Just don't cut off a finger or hand since those will be essential for later articles to come.

• The fire is obvious, a heat source is necessary for anything to cook. In our case, the fire will be provided by your oven or stovetop.

• The stone was used in many ways in their kitchen. The stone was their skillet; either placed over the fire for direct heat or just slightly off to the side for indirect heat.

Those are three things that are a must-have in your kitchen.

There are quite a few other things that make cooking easier. These are not requirements to cook and some are more important to have than others but all have a use.

Whisk: A utensil for whipping eggs or cream. They come in different shapes, sizes and materials but I have found that only two are necessary to have; a metal wire whisk, usually about 9-12 inches long, and a rubber coated wire whisk. I like when the loops are stiff and don't bend easily, it makes it easier to whip thick cream.

Spatula: There are actually two different definitions of a spatula in a kitchen. Some people think of that thing you use to flip pancakes in the morning and others think of that thing you use to get all the leftover brownie mix off the bowl so you can eat. Both are actually correct. In my kitchen, I have a wooden spatula with an angled end, a metal spatula, a plastic spatula; all the pancake-flippy kind as best described by my roommate, Josh. As far as the other version goes, I highly recommend the OXO spatula with a black handle and red or white rubber end (roughly $6). It is stiff enough to conform to bowls without missing anything. It is ideal for omelet making since it will scrape around the edges and not ruin anything along the way.

Tongs: For 3 months in my new apartment I did not own a pair of tongs and oh the things we used instead! I believe at some point we used two forks in a chopstick formation to pick up and turn food over in the skillet. I could not stress how convenient tongs really are. My particular favorite are any spring-loaded tongs that have a locking option for both positions. It is good to have a few, each a different length. It took me several experiences of cooking bacon to realize that. Note: Never use metal tipped tongs on non-stick skillets. Or any metal on non-stick for that matter.

Skillet: This is a can of worms right here. There are several makes, models, designs, materials, sizes, finishes, and features; which will lead me to a few words of advice. A) You will pay for quality. If you want a really nice skillet, you'd better have a nice wallet too. B) Find ones appropriate for the uses you intend them for (e.g., don't buy a cast iron expecting to make the perfect omelet.) C) Remember that what is important here is multipurpose use. There is absolutely no need to buy an egg skillet since an egg is about the only thing you could ever fit in there. As for me, my kitchen includes 12-inch cast-iron skillet, 8- and 12-inch omelet skillets, and a 12-inch skillet. And yes, there is a difference between an omelet skillet and a regular one.

But that is for another issue. As for right now, make sure you have at least one durable, wellmade skillet that you can do your cooking with.

Slotted Spoon/Mixing Spoon/Ladle: I think these are pretty selfexplanatory both in physical description and use. The slotted spoon is primarily for serving. And going along with that, a ladle would then make the category for serving. The ladle is best used for serving soups, gravies, spiked egg nog, jungle juice‌you name it.

Pots: Much like the skillets, there are many pots out there to choose from; each different sizes, finishes, handles, lids, and more. I'm a simple guy.

Therefore I have 3 different size pots that I use. All of them are stainless steel, nothing fancy, with fitting lids (that's important). The sizes are 2 qt., 4 qt., and 5 qt. I also have a 20 qt. stockpot to make beer and/or gumbo (but not both at the same time‌that's gross).

Colander: The main purpose for your colander will be to drain pasta. I rarely use it for anything else. Enough said.

Box Grater/Micro-planer: When Josh came home with this last year, I was overjoyed.

Nobody else in the house understood the tool we were graced with. This does it all. You have a block of cheese and want to make nachos? Done. You have potatoes and you want to make

hash browns? Done. You have a recipe calling for orange zest? Done. You're doing wine and cheese and don't have a cheese knife? Done. You want freshly grated Parmesan on the spaghetti you made for your girlfriend? Done. It gets its name from its shape and use. It has four sides with a handle, usually at the top and an open bottom. Some models have a box that it sits on to catch the desired cheese, potatoes, zest, etc. I think that's a good feature to have. Two sides of the box will feature a shredding surface, one finer and one larger. A third side will have outwardly-poked holes that are used for micro-grating. you would use that for ginger, garlic, nutmeg and what not. The fourth side has a single cutting edge used to cut cheese slices from a block. On all sides you will hold the food item against the box and push down through whatever finish you desire the final product to be. A micro-planer is simply a better version of the third side that I described. I have one and definitely enjoy having it around. It comes in handy when I want to get the zest from my orange or put fresh nutmeg in my cookies.

Specialty Pans: There is probably a pan out there for any possible use you could dream. But there are only two that might actually be used for recipes to come so it would be good to be aware of them. First, the Bundt pan. It's the pan responsible for that funky, round jello mold with a hole in the middle at your last year's family thanksgiving. But more important to my family, it is the pan responsible for monkey bread! I don't know the origin nor do I care. Just know that the reason it has that hole in the middle of it is for even baking or cooking throughout your monkey bread loaf (or delicious chocolate cake). Next is the Spring-form pan. Now this is a nifty little invention. The idea for this pan is that after you bake your cake, you don't want to try and flip it out of the pan; so this one has a latch on the side of the pan that you unlatch when done baking and no possible harm is done to your beloved cake.

Other things in my kitchen: • Oven with Electric Stovetop • Microwave • George Foreman Grill- the poor man's panini press • Blender (e.g., the Magic Bullet, the dorm cook's best friend) • Toaster • Toaster Oven • Crock Pot (For those with long class or work days) • Glass Baking Dishes (Anchor or Pyrex are ideal): Pie Dish, Lasagna Dish, Loaf Dish, Round Dish with Lid • Cookie Sheets • Cooling Rack • 9x3x3 Loaf Pan • Measuring Cups (1/4, 1/3, 1/2, 2/3, 3/4, 1 c) • Measuring Spoons (1/8t, 1/4t, 1/2t, 1t, 1T) (t=teaspoon, T=tablespoon; 3t=1T) • 2 c. Liquid Measuring Cup • Knives • Cutting Boards So there it is. There are definitely a lot more appliances and cookware out there to buy. Some can come very handy and others are pretty much useless. But I have yet to come across an application of an appliance that I can't mimic in some other fashion with what I have handy. So now that this is all out of the way, let's get on with some cooking!

For any comments, questions, concerns and/or constructive criticism relating to this article or others, whether they be past or future, please email me at johns2bt@gmail.com. Cheers!

KOLLEGE KITCHEN Any Way You Slice It by Brett Johnson This article is an extension to the first, Cooking 101: How to Boil Water, and also an answer to a reader's question. When I sent out a mass text asking for ideas Fez came back with quite a few; but there were two that stuck out right away to me and they both dealt with knives (text a nursing student friend right now and have them come over, just in case).

In the first article I mentioned knives but said to hold off on them. Well now I am mentioning them again and am telling you to pay close attention because a chef isn't a chef without his prized knife. Everyone who has been cooking for a long time will tell you of their favorite knife they owned and how they took care of it better than any of their others. While there is no doubt that one knife could do it all, I would recommend having 4 knives in your knife block. By the way, my aunt gave me a really unique knife block that doesn't confine you to a certain amount or size of knives. Google “kapoosh� and you will find the block I am talking about; something I plan on doing is cutting down the plastic rods and filling it with rice. It makes it more festive! Back to the topic at hand. Knives.

I will just dive right into it. My favorite knife that I own is an 8-in chef's knife. It has a long smooth cutting edge going back to a forged handle with a contoured grip from the beginning of the blade to the butt. The metal runs all the way through the knife which is nice to have and is usually a good indicator about craftsmanship. The brand is J.A. Henckels; it's a German stainless steel blade. As far as uses go, this baby does it all. You can slice, dice, mince, chop, carve, and/or chiffonade with the best of chefs. (Don't worry if you haven't heard of some of those terms before, I'll explain). It is my go-to knife in any situation and I honestly mean for anything. The key to its success is how you use it and care for it. You should never ever in a million years wash your knife in a dishwasher. To wash it you should just use hot, soapy water when you are done with it. Make sure that you hand-dry before you store in the knife block. Air -drying won't kill it but I don't feel comfortable with a really sharp object in my dish drying rack. And this applies to all knives, not just your favorite.

The next knife is a Santoku. It is basically a Japanese chefs knife. The cool thing about these knives is that there are little notches on the side of the blade so it is not completely smooth from handle to tip. These are for slicing foods. The idea is that air gets in those pockets when you slice [your onion, for instance] and the food will not stick against the knife. It Is convenient but if you find yourself paying nothing above what you might pay for a chefs knife, I don't think its worth it.

Another essential knife is the serrated knife. There are two kinds of serrated. One is bigger and acts as a saw. This is your carving knife and/or bread knife. It is nice to have one of these when you bring home a French loaf (or better yet, make it yourself.) The other serrated knife is smaller and has small teeth. This is usually for cutting fruits and vegetables with skins that don't cut easily such as tomatoes. It is great at what it does but I think it is a little overkill especially since a really sharp boning or chef knife will do the same thing.

Speaking of a boning knife, I think it is irreplaceable in the kitchen. There have been days and nights where Josh and I will go fishing for catfish and bring them home to eat in a fish-fry we will inevitably throw together. There is not a single knife in the kitchen that can filet a fish filet as easily and cleanly as a filet knife (also known as a boning knife). The blade is usually 6-7 inches and is very thin the whole way down. It is ideally the sharpest knife in your array of cutlery. If you were to use a dull knife trying to cut a fish, you will end up with the ugliest filet you have ever seen. But, being as I am still learning how to filet a fish, I will just save the embarrassment of acting like I know what I'm doing and just tell you to either get a friend like Josh to do it for you or take it to a butcher and pay to have it done. But then again, youtube is a great resource and there are several great how-to videos on there about fish fileting.

The final knife in my kitchen is a paring knife. This knife is a small boning knife. The blade is only about 3 inches long. It is used to peel fruits, dice small garlic cloves, etc. I don't want to say it is necessary in the kitchen but it is inexplicably convenient to have one around when you want to take the fuzz off a peach. I'm sure the paring knife was an idea that came up after so many cooks ended up in the hospital with fingers missing after to losing a fight against an orange using a long bladed knife. I will demonstrate, through words and perhaps a picture or two if you're feeling lucky, how to properly use one of these knives so you don't have a horror story of your own someday.

Now for maintenance, there isn't much else other than to wash it immediately after use and to run it through a sharpener every 3-5 uses. I'm sure the average is higher than that but I like every slice of my onions to feel like I'm cutting through butter. I have found that instead of using the rod sharpener that you get with just about every knife set you buy, buying a two stage sharpener that sets flat on the counter while you doing a slicing motion towards you is the best buy for you. Just about any place that sells knives will sell these sharpeners right next to them. I bought one for my mom last mother's day and have been caught multiple times sneaking it down to my apartment since then.

So we have our knives all sharpened, prepped and ready; but we need something to cut on. Well aren't you in luck that they make something just for that purpose! (Whodda thunk it?) There are so many cutting boards out there that it begs the question of "Do I really need that many cutting boards?" Well I would say yes and no. You could certainly have just one cutting board that you use for everything in between fruit and fish. But that is not the most sanitary route to go. You definitely want a wooden cutting board, either end-grain or bamboo which is all the rage right now. They are both fast surfaces, which means that there is not much drag or friction between your knife and the board which will make it faster and smoother to work on. I have a large bamboo cutting board that I do just about everything on and it doubles as a serving platter. If you are looking to buy an end-grain, be expecting to pay some money for a well made board otherwise the craftsmanship might be a little shoddy. Other than your wooden boards, it is

necessary to have a plastic or polycarbonate board. These are dishwasher safe (while it is important to note that wood should never go in the dishwasher ever. It will split and warp on you.

Not good). In addition to being dishwasher safe, the best part about them is that they do not hold any bacteria in the grains so it is just about the only thing I use when cutting raw meats.

Once you use them for raw meats, do not use them again for anything until they've been washed so plan accordingly. Note: There are definitely some cutting boards out there that were once a fad but need to honestly crawl in a hole and die. Those include: glass boards, granite boards, marble boards, and anything else that isn't wood or polycarbonate. A note's note: Your cutting board should be two inches longer on each end of your knife if laid down diagonally across the board. This will ensure enough room to prep food and keep some to the side.

There are a few terms that would help to be familiar with when cutting. I cannot do justice to what the guru-of-the-kitchen can explain. Go to foodnetwork.com and search Alton Brown knife. It will bring up three videos that do wonders in explaining the different cutting techniques that are primarily used.

What would be a beginner's series article about knives if there aren't any recipes to try the techniques on? Well these are actually my recipes that I have perfect over the years and now use on a regular basis. I know they have nothing to do with St. Patricks Day or April Fool's Day but they are just so darn good. it's obvious to see that they are the same list of ingredients for the most part but that is the beauty of these recipes; they make your shopping list relatively small.

Brett's Homemade Salsa Ingredients • 1-2 beefsteak tomatoes or 4-6 grape tomatoes • 1 small red onion • 1 clove garlic • 1/2 Serrano pepper, keep seeds for added heat • juice of 1 lemon • small handful of cilantro • salt Directions Halve the tomatoes and squeeze out the seeds.

Give a medium/small dice. Dice onion down to the same size as tomato. Mince garlic clove and chop Serrano pepper. Chop cilantro down so there are no large pieces. Mix together with a pinch of salt and lemon juice. Stir several times and let sit for a few hours in the fridge so flavors can blend.

Brett's Homemade Guac Ingredients • 2 Ripe Haas Avocados • 1 large beefsteak tomato • 1 small red onion • 1 clove garlic • 1/2 Serrano pepper, keep seeds for added heat • juice of 1 lime • small handful of cilantro • salt Directions Cut avocados in half and remove pit in the middle. Cut avocados in a criss-cross pattern in the skin without piercing through the skin. Use a spoon to scoop out the "meat". Halve the tomatoes and squeeze out the seeds. Give a medium/small dice. Dice onion down to the same size as tomato. Mince garlic clove and chop Serrano pepper. Chop cilantro down so there are no large pieces. Mix together with a pinch of salt and lemon juice. Stir several times and let sit for a few hours in the fridge so flavors can blend.

Note: The only way to keep guacamole for a long time is to keep a pit in the container with the leftover guac (if there is any) in the fridge. Otherwise it turns brown and gross.

FUN WITH FOOD How To Dye Easter Eggs Using Kool Aid by Aimee Plesa I am the kind of person who is never satisfied with the status quo in the kitchen. To me, the kitchen is a laboratory and I am the mad scientist who dwells there. I am always experimenting with various recipes and ingredients. When I am feeling particularly inspired, I like to use food items in non traditional ways, such as in crafting. I grew up in a home where salt dough and macaroni mosaics were the norm. Even empty food packaging takes on a new life in my hands.

When I am not in the kitchen creating things with-or from-food, I am creating a wide variety of hand crafted items. I enjoy sewing, jewelry making, painting, drawing, paper crafts. To be honest, I suffer endlessly from Crafter's ADD. Once I master one craft, I am off to tackle another.

One craft trend that has been rising in popularity is the use of Kool Aid to dye fabric and yarns.

After viewing some beautifully colored yarns, I decided to try dyeing Easter eggs using Kool Aid. The end results were quite colorful and better than I had anticipated.

Supplies • assorted flavor packets of unsweetened Kool Aid drink mix • 1 cup cold water per flavor being used • container for mixing colors, 1 per color • spoons to mix colors and • remove eggs from solution Directions 1. Mix 1 cup cold water with 1 packed of unsweetened Kool Aid. Mix 1 flavor per cup.

2. Gently add 1 egg per solution and allow to soak for 5-10 minutes.

3. Use spoon and remove from solution and allow to dry.

Color saturation varies by flavor, with some colors better suited for this experiment than others.

Here are my color findings: • Cherry yields a nice, bright red. Time in solution does not seem to impact overall color.

• Watermelon Cherry gives the eggs a nice pinkish hue. Eggs deepen slightly when left in the mixture longer.

• Orange is a bright vibrant shade of orange. The longer you leave the egg in, the darker the orange color gets, up to 10 minutes.

• Lemonade turns a very pale yellow than can barely be seen. Time in solution does not seem to impact overall color.

• Grape gives the eggs a medium shade of grey. Time in solution does not seem to impact overall color.

• Berry Blue gives the eggs a nice robin's egg blue shade. Time in solution does not seem to impact overall color.

• Lemonade and Berry Blue when mixed in equal amounts yield a pretty shade of teal.

The longer the eggs soak, the deeper the color.

• Cherry and Lemonade when mixed together yield a peach hue. The longer the eggs soak, the deeper the color.

• Cherry and Grape when mixed together yield a reddish brown hue. Time in solution does not seem to impact overall color.

KOOKING WITH KADEN Make a Mr. Bunny Sandwich By Dawn Vinson Cooking with your child can be a fun and interesting experience. Not only do you get to teach your child to cook you get to spend quality time with them while doing it. I love cooking with my son, not only do we get to make simple meals but I am giving him skills that he can use into adulthood and hopefully someday with his own child.

Last year a good friend of mine gave me a kid friendly cookbook from Gooseberry Patch titled Kids in the Kitchen Year ‘round Fun. One day my son and I picked out a recipe to try. The recipe he picked was an adorable recipe called Mr. Bunny Sandwich that would be a great addition to your Easter celebration this year. Consider making him while you color eggs with your kids.

Ingredients • 2 slices of favorite bread • 1/2 cup tuna salad, egg salad or another sandwich spread. We used 2 slices of ham, 1 slice of cheese, and 1 tsp. mayonnaise.

• 1 leaf lettuce Garnish • pickle and veggie slices for face Directions Make a sandwich with the bread slices, sandwich spread (meat and cheese), and lettuce. Place it on a plate. Add slices of pickles and veggies to create a rabbit face. GET CREATIVE WITH YOUR CHILD! Kaden and I used sandwich sliced bread and butter pickles to make the ears, celery for the eyes, carrot slice for a nose, sweet pickles for a mustache, a slice radish for a mouth and green onion for the whiskers.

We had a good time making this sandwich; it was a great bonding experience and a fun way for my son to learn how to make a sandwich with guidance from an adult. We had made a meal out of Mr. Bunny sandwich by pairing it with some veggie chips and some sliced fruit for a good wholesome yet simple meal. I am looking forward to spending more time in the kitchen with Kaden cooking up some kid friendly and good meals.

While selections may vary by store, Gooseberry Patch cookbooks can be found throughout the Dayton area at JoAnn Fabrics and Crafts, Cracker Barrel gift shops, Kettering Medical Center and Grandview Hospital gift shops, Cheap John’s Country Store in Waynesville, The Olde Farmstead in Beavercreek, Heritage House in Lebanon, Barn N Bunk Farm Market in Trenton, Daisy Valley Gifts in Tipp City and Wertz Variety in West Milton.

HAPPY HOUR Beer, Wine, Cocktails, Appetizers

WINE 101 The Basics of Wine Varietals by Aimee Plesa Being a wine novice, I have decided it is time to expand my basic knowledge of wine. There are so many varieties of wine that it can become overwhelming to choose the right one. There is much more to purchasing a bottle than red or white. Oftentimes, the deciding factor is what you will be serving the wine with. The rules of wine pairing are not hard and fast-experiment to find what pleases your palate.

RED •

• •

• • • •

•

Cabernet Sauvignon-a bold, full bodied wine with flavors of cassis, black cherry and sometimes cedar. Goes great with lamb, steaks, burgers, bold cheeses and meaty stews.

Merlot-soft, fruity wine. Pairs with beef, tomato sauced pastas, lamb, pork, roast turkey and burgers.

Pinot Noir-silky wine with red fruit flavors, sometimes with earthy or smoky notes. Delicious with fish (especially salmon), poultry and dishes featuring mushrooms.

Shiraz-full bodied wine with the flavors of plum and black fruits, often with spicy and smoky notes.

Beaujolais Nouveau-light fruity wine with the flavors of strawberry and raspberry prevailing. Pairs well with grilled or roasted meats, herbs, cheeses and pastas.

Chianti-a dry wine with flavors of cherry, violets and roses. This wine works well with Italian foods, beef, chicken and tomato sauces.

Zinfandel-this wine is noted for the melding of raspberry, blackberry, cherry, plums, black pepper and oak flavors. Zinfadel pairs nicely with red meats, fish, spicy foods and BBQ.

WHITE • • •

Chardonnay-a rich, buttery wine with flavors of pear and apple. Some varieties have a strong oak presence. Serve with roast chicken, bold cheeses, seafood and pork.

Pinot Grigiot-a light bodied wine with the flavors of peach and citrus. Pairs with light fish and chicken entrees, mild cheeses and vegetables.

Riesling-a bright, fruity wine that ranges from sweet to dry with citrus, flowery and peach undertones. Works well with chicken, pork, ham, BBQ and spicy foods.

• Sauvignon Blanc-a light, zingy wine with citrus flavors and an herby aroma. Pairs nicely with goat and feta cheeses, chicken and fish-especially those being served with herbs or tomatoes.

• Pinot Blanc-a dry, light flavored wine with notes of melon, pear, apricot and citrus. Serve with mild cheeses, light flavored entrees and seafood.

• Gewurtztraminer-available in dry and sweet varieties-undertones includes pumpkin spice, honey, cinnamon, apricot and pear. Serve with Asian cuisine and zesty recipes.

When purchasing wine for entertaining, keep in mind that a standard 750 ml bottle will yield (6) 4 ounce servings. Typically, plan to serve 3-4 glasses of wine per person for a dinner party lasting 4 hours. For an appetizer type event, plan on serving 2 glasses per guest.

Where To Shop For Wine There are many places in the Dayton area to buy wine. The most convenient-and probably most popular-are your local grocer or neighborhood liquor store. WalMart, Meijer and Kroger all have substantial shelf space dedicated to wine. What you may not know is that our area is home to several vineyards, distilleries and specialty stores all devoted to wine. I recommend taking a day and visiting any of the following: • • • • • • • • • • • • • • • • •

Woodstone Creek-near downtown Cincinnati on Newton Avenue Henke Winery on Harrison Avenue Vinkolet Winery in Colerain Township Camp Springs Winery & Vineyard in Camp Springs, KY Grateful Goat Vineyard and Winery in Palmyra, IN Valley Vineyards on US 22/3 in Morrow Harmony Hill Vineyard in Bethel Arrow Wine & Spirits in Centerville and Kettering The Wine Gallery & Cafe in downtown Dayton The Wine Loft Bar in Dayton Heather's Coffee & Cafe in Springboro Ele Cake Company in West Carrollton Brandeberry Winery in Enon Middletown Fine Wine and Spirits in Middletown Franklin Party Supply in Franklin Bella Vino in Springboro Springboro Wine and Spirits in Springboro

Argyle 2009 Willamette Valley Pinot Noir ($19.99, Kroger)

BY THE GLASS BY TIMOTHY GABELMAN

Argyle Winery in Dundee, Oregon has been called the “premier winery in Oregon” by one of the top trade magazines in the wine industry and if their 2009 Willamette Valley Pinot Noir is any indication, they will hold on to this title for at least another vintage.

Argyle was founded in 1987 by Brian Croser and Rollin Solles, who is the current winemaker, and has been dedicated to producing Pinot Noir, Chardonnay, and sparkling wines from their three vineyards.

The Knudsen Vineyard, planted between 1972 and 1974, stands at 120 acres and is planted with Dijon clones farmed in the production of sparkling wines in the méthode champenoise tradition. The Stoller Vineyard, planted in 1995, is farmed to produce world-class still wines. The newest, Lonestar Vineyard, planted in 1996 with Dijon clones, encompasses 160 acres of land that is farmed to produce still wines.

Depending on the condition and quality of a year's harvest, Argyle Winery will produce and bottle between 2 and 4 different l abels of Pinot Noir: Reserve, Nuthouse, Spirithouse, and the Willamette Valley. Regardless, though, all of the grapes are handled the same way initially: every grape is hand-harvested and chilled overnight to 35ºF before being crushed the next morning.

In the case of the Willamette Valley Pinot Noir, it then undergoes a 4-5 day cold maceration prior to fermentation to ensure that vibrant fruit flavors are not lost in the process. It is then aged 8-9 months in French oak and bottled unfiltered with a screw cap topper. Don't let the screw cap or the fact that this is a bottom-tier label from the winery throw you off from purchasing a bottle of this wine, though.

Expect to be amazed when your first glass of this wine is poured! The nose offers lush, bright notes of black cherry, raspberry, cinnamon, and vanilla, with just a hint of floral complexity – maybe violets or lavender – and leaves you wanting to keep your nose in the glass.

On the palate this wine explodes in deep, rich cherry, plum and loamy earth notes. Its soft tannin structure, and oak integration, envelope one's tongue and finishes beautifully; this wine sets the standard for both Pinot Noir and for bottom-tier labels.

Pair this wine with roasted chicken, ham, pork, lamb, or grilled fatty fish dishes.

(Bottled September, 2009; 18,295 cases produced)

Mark West 2008 Central Coast Chardonnay ($9.99, Kroger) Chardonnay is, perhaps, the most ubiquitous of wine grapes, and perhaps also one of the most versatile and easily affected by microclimate and winemaker's tampering. The Central Coast appellation, though, is renowned for cool-climate wines that are relatively free from manipulation.

Mark West Winery in Sonoma County has brought this philosophy of letting the grape varietals speak for themselves to a new level in both their production of Pinot Noir and Chardonnay.

The winery was founded in 1978 but was purchased by its current owner, the Purple Wine Company in 2001; the Purple Wine Company was founded by Derek Benham after he sold his Blackstone Winery to Constellation Brands, Inc. Although Mark West Winery stakes its reputation on its Pinot Noir label, claiming that 1 out of every 10 bottles of Pinot sold in the U.S. is a Mark West, the Central Coast Chardonnay should not be thought of as the red-headed stepchild of the family.

This wine exhibits great citrus notes in the nose: pineapple, mango, lemon and has a touch of vanilla from oak. On the palate expect to taste apple, pineapple, buttered popcorn, caramel, nutmeg, and vanilla with slightly spicy oak notes and a long, silky finish. Stainless steel fermentation and the use of 40% new French oak barrel aging leaves one with the certain knowledge that Chardonnay does not have to be a wine loved only by termite oenophiles.

This wine is a perfect example of a moderately priced bottle that can stand toe-to-toe (or glassto-glass) with any more expensive Chardonnay on the market.

Pair with chicken, pasta with butter and cream based sauces, grilled fish with lemon butter, or enjoy it as an aperitif.

(29,000 cases produced)

EASTER WINE PAIRINGS Traditional Easter Meal Wine Pairing by Timothy Gabelman Easter, the greatest holy day of the year for Christians, will fall on April 24 this year. As with most religious observances in this country, the solemnity of the Pascal Sacrifice is often marked by breaking bread with friends, family and dear loved ones. For some, that joy is elevated by the presence of a wonderful wine.

Traditional meals for the Easter holiday are comprised of main courses of ham or lamb-for those with Greek or Italian roots-and are often accompanied by spring vegetables with colorful, vibrant flavors. If you will be serving a traditional meal on Easter this year you have an opportunity to serve some great wine varietals since both ham and lamb are paired beautifully with both the red and white wines of Burgundy: Pinot Noir and Chardonnay.

Pinot Noir, whose name is derived from the French for “black pine,� referring undoubtedly to the tight pine-cone clusters of fruit that the vine produces, has had a worldwide resurgence in popularity in recent years.

Most wine critics and industry experts would ascribe that new popularity to the commercial success of the film Sideways, whose protagonist was an avid fan of the grape. However, historically, the popularity of Pinot Noir, especially when produced in Burgundy, has been paramount to the commercial success of France's wine industry: Napoleon was an rabid enthusiast of the region's wines. Today, they are some of the top-priced wines in the world. Pinot Noir is produced in cool-climate growing areas such as northern California, Oregon, New Zealand, and France and can range in price from the value-oriented ($10/bottle) to the extraordinarily expense ($400 or more/bottle).

Pinot Noir is characterized as having bright fruit notes (cherry and raspberry are common) and can develop floral notes as it ages, low acid and tannin levels, and earthy mid and late-palate notes. Some of the best bottles of Burgundy have been known to age for over 40 years.

Some great and readily available examples of Pinot Noir include: Five Rivers 2008 California Pinot Noir ($12.99 at Kroger) is a great value, brimming with cherry, raspberry, strawberry, violet, and light spice notes, with some sweet vanilla from oak. It is blended with 10% Syrah, which adds a delicious layer of complexity to the wine. It is light, refreshing, and possesses a clean acid structure without the heavy tannins of a more full-bodied wine.

Torii Mor 2006 Willamette Valley Reserve Pinot Noir ($45.99 at Jungle Jim). Expect cherry, plum and pretty floral notes, including rose and violets, and hints of sweet cardamom spice; this is a big wine that will last in a cellar for another decade and only get better.

Chardonnay, on the other hand, has always enjoyed a world-wide popularity. It is, in fact, the second most planted white wine grape in the world and is planted in more regions than any other varietal.

Indeed, the production of Chardonnay is seen as the first step in breaking into the international wine trade for an emerging market.

Chardonnay is a varietal that is more heavily influenced by microclimate and terroir than perhaps any other wine grape on the planet; consequently, each growing region is capable of producing wine from the Chardonnay grape that are unique to its individual characteristics.

The Robert Mondavi Private Reserve California Chardonnay ($8.99 at Kroger) is precisely the kind of wine that will either satisfy or earn you the contempt of your wine-geek friends. It is a wine with muted fruit flavors of melon, grapefruit, apple, and cloves, overwhelmed by hot buttered popcorn and creamy notes from malolactic fermentation and vanilla oak notes.

Not all Chardonnays, though, need to be underwhelming. For a local wine, amazing in its own right, try Henke Winery Chardonnay ($14.50 at the winery in Westwood, Ohio or online). With grapes sourced from the Finger Lakes district and Lodi, Joe Henke has crafted a rich, buttery and complex wine with bright, crisp hints of mango, pineapple, and nutmeg. It exhibits a gorgeous balance between oak integration and fruit flavors, and it had a warm and full mouth feel from sur lee aging.

Bunny-It’s What’s For Dinner! A Non-Traditional Easter Meal Wine Pairing by Timothy Gabelman Let us assume that you are a misanthropic loner who has no respect for religious convention or the sensitivities of childhood dreams. Let us also assume that you know a lot about food and wine. What would you serve to a gathering of family and friends on Easter? Well, if the weeping of children is like a sweet symphony to your ears, you couldn't go wrong with serving rabbit on Sunday, April, 24.

Okay, I know that you're thinking about turning the page now. DON'T! Actually, I'm being serious here. For a gathering of adults on Easter, the serving of rabbit stew on a cool spring night would be a wonderful way to usher in the end of winter; I'm not suggesting handing out little cooked rabbit paws on each child's plate and cackling about Mr. Bunny's fate. I mean, unless you want to. So, before your shrink can change your meds, run out and buy a rabbit and prepare a delicious stew.

Rabbit is traditionally served as the main component of stew and it is delicious! Soft, flavorful, tender, juicy and yes, it tastes like chicken. Rabbit stew can be simple or elaborate, depending on how far one is willing to go in the kitchen but in any case, the wines that can be paired with it are some of my favorite on the planet.

The first wine that I like to pair with rabbit is Cabernet Franc. This Cabernet varietal is one of the Bordeaux grapes that are blended to make that region's famed red wine and in America to make Meritage or other Bordeaux-blend wines; it has also been identified as one of the parents of Cabernet Sauvignon. However, by itself, Cabernet Franc can be rustic, expressive, and bold.

Cabernet Franc wines can exhibit notes of tobacco, raspberry, vegetate notes such as green peppers, and spicy, pepper notes in the nose while possessing flavors of raspberry, cassis, black currants, mineral notes like graphite, and even floral notes.

Another great wine to pair with rabbit dishes is Pinot Noir, which can also be paired with more traditional Easter menu options so if you are unsure about which you'll be preparing this year, you can't go wrong with picking up a few bottles of Pinot Noir during your next shopping trip.

Pinot Noir is characterized as having bright fruit notes, low acid and tannin levels, and earthy mid and late-palate notes all of which make it a great match to complement game dishes.

Is there a hint of irony or sadism in serving rabbit for Easter dinner? Maybe a little of both, but if you are a sociopath (who also happens to enjoy food and reading food magazines), at least you're wine pairings will be impeccable this year!

From the wine geek department at Devour Dayton, we wish you and yours a very Happy Easter and remind you to drink responsibly.

BEER 101 What Are The Different Types of Beers by Aimee Plesa As far as alcoholic beverages go, beer is easily the most popular and probably the oldest, of the bunch. Just a quick stroll through the beer aisle at your local grocery will let you know it is also one of the most popular beverages consumed, alcoholic or not. There are literally hundreds of styles to choose from, but each one will fall into one of 3 main categories: lagers, ales or specialty beers. So what's the difference? In the case of lager vs ale, the difference is simply a matter of the yeast and temperature used during the fermentation process. Specialty beers may be a lager or an ale that does not meet the exact definition of the beer type or a hybrid of the two. Here is a more in depth look at the types of beers. •

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Ales are a type of beer that uses a fast acting yeast in a warm fermentation process. Ales are typically fermented between the temperatures of 60 and 75 degrees Fahrenheit. The yeast clumps and rises to the surface, leaving behind residual sugars. This type of beer production creates a significant amount of esters and other secondary flavor and aroma properties. The word "ale" is believed to be derived from the Old English "ealu" meaning sorcery, magic, possession or intoxication. Types of ale include barley wine, English bitter, pale ale, Scottish ale, porter and stout. Popular ales include Bass Pale Ale, Pete's Wicked Ale and Guinness.

Lagers are a type of beer that are made using a slower acting cool fermentation where the yeasts remove most of the sugars. The result is a cleaner, dryer, lighter beer. Lagers are typically fermented twice, once between 45 and 54 degrees Fahrenheit and again between 32 and 39 degrees Fahrenheit. The second fermentation is the step that clears and mellows the lager, giving it its crisp, clean taste. The word "lager" is believed to be derived from the Germanic "lagern" meaning "to store". Types of lagers include American lager, pilsner, bock, helles and dunkel. Popular lagers include Budweiser, Coors and Warsteiner.

Specialty Beers can be either an ale, a lager or a combination of the two. They contain at least one ingredient that keeps them from being a "true" ale or lager. These extras may include herbs, spices, chocolate, fruits or vegetables. Popular specialty beers from Sam Adams include Harvest Pumpkin Ale, Winter Lager, Imperial White and Cranberry Lambic.

BEER 101 Cooking With Beer by Aimee Plesa Wine used to be the alcoholic beverage of choice to cook with, but due to the explosion of craft beers, beer is quickly catching up as a hot ingredient in the kitchen. If you don't enjoy drinking beer, the benefits of cooking with it may seem invisible. Beer makes a great leavening agent in batters and baked goods, it adds flavor to soups and stews, it can cut the sweetness of some desserts and it makes a flavorful tenderizer for meats.

BAKED GOODS & BATTERS When used in baked goods and batters, beer works as a leavening agent. In the case of baked goods, you will get a moist, dense loaf of bread that is full of flavor. When deep frying, the batter will cook up lighter and crunchier. The beer also adds flavor to these items. To avoid a heavy, bitter flavor, it is recommended that lighter beers be used in this type of recipe.

DESSERTS Beer is quickly becoming a popular addition to chocolate recipes and ice creams. Why? The beer's bitter flavor helps to tame an overly sweet flavor. The end result is a harmony of sweet and bitter, that most people will find appealing. Stouts pair wonderfully with chocolate and ice cream recipes. Light, fruity types of beer add an interesting twist to trifles or sorbets.

MARINADES Beer makes a great marinade as it helps break down tough tissues while adding a unique flavor to the meat. It works especially well with game meats, which tend to be tougher than domesticated meats. Beer also enhances the more robust flavor of wild game. Be sure to discard the leftover marinade after soaking the meat. The flavor will become too bitter during cooking to use as a sauce.

SOUPS, STEWS, CHILIS Beer can add a rich, deep flavor to soups, stews and chilis that regular stocks cannot. As you begin experimenting, start slowly by replacing half of the stock called for in a recipe with beer.

As you become more familiar, you can replace greater amounts as the recipe will allow.

There are a few rules to follow if you wish to cook with beer: • • • • • • •

The darker the beer, the deeper the flavor.

You should avoid cooking with "light" beers as they do not impart as much flavor or body to the finished foods.

Sweeter foods work well with beer as the bitterness from the hops helps to cut the sweetness.

The longer you are cooking an item, the stronger the beer flavor will be.

If you won't drink it, you shouldn't cook with it.

Brown ales are a great beer to begin cooking with-they are the most versatile.

If a recipe is tasting too bitter as it cooks, add a little bit of honey or brown sugar to temper the bitter flavor.

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In general, ales, porters and stouts pair best with pork, beef and lamb while wheat beers and lambics work best with chicken and seafood.

Do not add beer to baked goods on a whim. When added to items containing yeast, it can create a baked good explosion in your oven. I learned this lesson the hard way.

If you are not an experienced beer drinker, all of the choices available when shopping can quickly become overwhelming. As a general rule of thumb, beers labeled as "ales" tend to be darker and more flavorful than "lagers" which are more clean and dry. When you add in seasonal, flavored and craft brews, the mix becomes even more confusing. I highly recommend purchasing a beer guide to help in your selections. Three books to try include Michael Jackson's Great Beer Guide (no, not THAT Michael Jackson), The Beer Guide and Tasting Beer-An Insider's Guide to the World's Greatest Drink.

GUINNESS CUPCAKES Ingredients • 3/4 cup unsweetened cocoa • 2 cups sugar • 2 cups all purpose flour • 1 teaspoon baking soda • 1/2 teaspoon salt • 1 bottle Guinness stout (12 ounce), room temperature • 1 tablespoon vanilla extract • 1 stick butter, melted • 3 large eggs • • • • •

1 (8 ounce) package cream cheese, softened 1 tablespoon butter, softened 3/4 cup sour cream 3/4 to 1 cup heavy cream 1 (1-pound) box powdered sugar

Directions Preheat oven to 350 degrees F. In a medium sized bowl, mix together cocoa, sugar, flour, baking soda and salt. In another bowl, blend together stout, butter and vanilla. Add eggs, one at a time. Mix in sour cream, and blend until smooth. Slowly add dry ingredients to wet and mix until well blended. Spray muffin pans with non-stick spray and fill each 3/4 full with batter.

Bake 25 minutes, rotating once halfway through baking. Cool completely before turning out and frosting.

To make frosting: Beat cream cheese and butter together until fluffy. Beat in 3/4 cup cream.

Slowly add powdered sugar until smooth. If frosting is too thick, add additional cream until spreadable consistency. Frost cooled cupcakes and dust with additional cocoa powder. If desired, top each cupcake with freshly picked and washed shamrocks (clover is edible).

These cupcakes make a great dessert for your St. Patrick’s celebrations or a surprise for dad on Father’s Day.

BOTTOMS UP BY AIMEE PLESA St. Louis Framboise If you are searching for a beer that is as fresh Spring itself, you will need not look any further than St. Louis Framboise. St. Louise Framboise is a Belgian brew made using fresh raspberry juice and a gueze lambic. The end product is a dry, sweet dessert beer that lends itself wonderfully to the lighter fare and flavors of the upcoming season.

The first thing you will notice upon pouring this beer is its rich, ruby hue with a pink head that quickly melts away to light lacing. The scent of this beer is a very obvious raspberry essence that announces itself with authority without overpowering your senses. The powerful combination of color and smell will leave fruit lovers drooling for a sip of this beer. The flavor is slightly tart and less sweet than one might expect from such a brew. It reminded me of a sparkling juice or wine, definitely not beer! It is fresh, balanced and somewhat punchy.

I first tasted this beer while attending a Belgian beer tasting at Heather’s Coffee and Café and was somewhat skeptical of a fruity beer. I am glad that I shoved my skepticism aside in favor of trying something new and different, because this brew truly delivers on flavor. It is light and bold and would make a wonderful accompaniment to a citrusy salad, cheese and fruit plate or a chocolatey dessert. I highly recommend serving this beer in a champagne flute to fully enjoy the unique flavor it offers. Drinking it straight from the bottle or in a double old fashioned simply does not allow you to fully experience the taste.

If you are a fan of dark, hoppy or strongly flavored beers, you will want to pass on St. Louis Framboise. If you are a fan of the more traditional American brews, you will also most likely be disappointed. However, if you have an open mind and are willing to put aside and pre-conceived notions of what a good beer is, you will most likely enjoy this pleasant change of pace.

St. Louis Framboise is bottled by Kasteelbier of Belgium and available locally at Heather’s Coffee and Café in Springboro. It contains 2.8% alcohol by volume and is available by the bottle or in six packs.

COCKTAIL HOUR BY AIMEE PLESA Margarita Madness Spring is nearly upon us which means celebrations will be moving outside as the temperatures rise. One of the most popular warmer weather cocktails is the margarita. In 2008, it was the most popular mixed drink, representing 18% of sales. If you are looking for a new twist on a classic, try any of these delicious recipes. Recipes and images provided by the Baddish Group and used with permission.

Chambord速 Margarita Royale Ingredients 1 1/2 oz Herradura速 Silver Tequila 3/4 oz Chambord Liqueur 3/4 oz Pomegranate Juice 1/2 oz Fresh Lime Juice Directions Shake ingredients with ice and strain into margarita or martini glass.

Garnish with raspberries.

TUACA Tropical Margarita 2 parts TUACA速 Liqueur 4 one-inch squares fresh pineapple, muddled 1 part Tequila Herradura速 Reposado 1/2 part simple syrup 1/4 part fresh-squeezed lemon juice Directions Muddle pineapple squares in a cocktail shaker and then add remaining ingredients with ice. Shake and strain over fresh ice into a rocks glass.

Garnish with a pineapple wedge.

The Skinny Margarita Ingredients 2 oz Casa Noble Crystal 1 oz fresh lime juice (roughly the juice of 1 whole lime) 3/4 oz La Sierra agave nectar Directions Combine all ingredients in a shaker with ice. Shake, strain and serve up or on the rocks. Garnish rim, moisten rim of glass with lime and gently roll in a plate of kosher salt.

THE GREAT OUTDOORS Gardening, Grilling, Farmers Markets

GROWING HERBS INDOORS

By Chris Wittmann There’s no need to run off to the market to search for fresh herbs when they can be grown right in your kitchen. I have florescent lights mounted under my kitchen cupboards just for this purpose.

Many herbs will grow nicely under these lighting conditions. Or, they can be placed on a window sill if it is not too cold. Most herbs prefer 60 degrees or above.

General care for most herbs: Water when dry and in the morning. Feed half strength fertilizer. Follow recommendations provided with seeds or plants for light.

Here are a few of my favorite herbs to grow at home: Rosemary If you missed the Rosemary trees (see side left) at Christmas time, they will be available again in the spring. Rosemary prefers cool temperatures, but can be moved outside in the summer. Rosemary roasted potatoes: peel and quarter baby red potatoes. Coat potatoes with butter or olive oil. Roast in the oven at 350. During the last 15 minutes of roasting, sprinkle with a couple of tablespoons of freshly chopped rosemary. For a quick salad, slice some heirloom tomatoes, top with slices of mozzarella cheese and sprinkle with chopped rosemary leaves. Try throwing a few chopped rosemary leaves in your fire place. What a lovely aroma!

Chives can be dug from your outdoor garden and brought indoors for the winter. Keep well fed and watered.

Basil There are a lot of varieties of basil (see side right) available. Basil is one of my favorite herbs to grow at home. Fresh basil in spaghetti sauce - divine! When you purchase the plant, pinch out the center. This will make the plant bushier. I like large leaf basil.

Parsley is not just for garnish any more and it can be very easily grown in your kitchen. When I make pesto I use half parsley and half basil for a milder flavor. I prefer flat leaf parsley for cooking as it has more flavor.

All of these, and many other herbs, are easily grown right in your kitchen and make a wonderful, fresh addition to your cooking arsenal.

STARTING PLANTS INDOORS

By Dave Wittmann If there is one thing more rewarding than putting a delicious, home made dish on the table, it is putting a delicious home made dish on the table made out of ingredients you have grown yourself. This will be the first in a series of articles in which we will talk about taking vegetables and herbs from the seed to the table.

Starting plants indoors can be as complex or as simple as you wish to make it. And as inexpensive or expensive as you wish to make it. Options range from improvised containers and home grown humus, to store bought starter kits to hydroponics. For the purposes of this article, we will be talking about the less expensive options of using what you have and using store bought starter kits.

For the do it with what you have option, you will need the following items: Egg cartons or discarded starter pots, humus, starter soil and or sphagnum peat moss, a window sill or a spare lamp with a grow bulb and spray bottle filled with distilled water. We spent approximately $5 for a small bag of starter soil and approximately $14 on seeds. Starter kits start at about $15 and up. Spray bottles can be purchased at the "dollar store", or at any hardware store.

The procedure for either method is fairly simple. For the starter kit, you may need to provide starter soil, then, simply follow the directions on the kit and place on a window sill or under the grow lamp. You will need to mist the soil or moss daily with the spray bottle. I have found misting to be the easiest method to use in order to keep from over watering.

Using what you have available is simple, inexpensive and extremely rewarding. I like to use egg cartons. Cut the top off and set aside for later use. Fill the egg sections with soil, or a mixture of soil and peat moss, insert the seeds in each cup, then mist the soil using the spray bottle. Place the carton in the window sill or under a grow lamp and mist daily. Use the top of the carton in a similar manner and plant seeds in one or two rows depending upon what you are planting. The tops are also good for starting mounding plants such as pumpkins and melons.

Once the plants have germinated, you will need to continue to mist them daily until you are ready to transplant. Depending upon when you start your plants, you may need to transplant them into pots and continue growing indoors until the spring weather is cooperative enough to allow you to transplant to your garden. The general rule of thumb for planting in the Dayton area in the spring is to plant after May 15th. You will want to keep an eye on the weather forecast to make sure that the threat of a frost is minimal.

Seed choices are virtually endless. We chose some fairly common vegetable plants such as tomatoes (two varieties), Two varieties of summer squash (zucchini and straightneck yellow), two varieties of bush beans and, just for fun, a giant pumpkin called "Big Max".

In the next issue, we will talk about choosing and preparing an area for your garden. Until then, keep your seeds up and your attitude sunny.

PRODUCE AVAILABILITY IN OHIO

By Aimee Plesa Spring will soon be upon us which means the local farmers markets will begin opening up for the season.

When faced with a dazzling array of fruits and vegetables, it can be difficult to choose which items to purchase. Knowing when produce is typically available in Ohio, and the peak of the season for each item, can help make the decision a little easier. For the freshest, most flavorful fruits and vegetables, you will want to purchase them at peak time. Here is a guide to take with you when you go shopping.

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• Apples August through October, peak season mid August-mid October • Asparagus Mid April through June, peak season May-mid June • Beans July through September, peak season JulyAugust • Beets June through mid October, peak season JulySeptember • Blueberries Mid July through September, peak season August-mid September Broccoli May through mid July and mid September through mid November, peak season mid May-June and mid September-October Cabbage June through October, peak season mid June-October Cantaloupe July through September, peak season mid July-mid September Carrots Mid June through mid November, peak season July-October Cauliflower August through October, peak season September-mid October Celery July-October, peak season mid July-September Cherries July, peak season July Cucumbers July through October, peak season mid July-September Eggplant Mid July through mid October, peak season August-September Grapes Mid July through September, peak season August-mid September Green Onions June through October, peak season mid June-September Greens May through mid October, peak season June-September Lettuce May through October, peak season June-mid October Onions Mid June through September, peak season July-mid September Peas May through mid November, peak season mid May-October Peaches July through September, peak season mid July-September Pears August through October, peak season August-mid October Peppers July through mid October, peak season mid July-September

• • • • • • • • • • • • • •

Plums September, peak season September Potatoes Mid July through mid October, peak season August-September Pumpkins September through October, peak season September-October Radishes May through October, peak season mid May-mid October Summer Raspberries July, peak season July Autumn Raspberries September through October, peak season September-October Rhubarb Mid May-mid June, peak season mid May-mid June Squash Mid July through mid October, peak season mid August-September Strawberries June, peak season June Sweet Corn July through September, peak season mid July-mid September Tomatoes July through mid October, peak season July-September Turnips June through October, peak season mid June-mid October Watermelons Mid July through September, peak season mid July-mid September Zucchini June through October, peak season mid June-mid October

One thing to consider when purchasing fresh produce-the weather can have a significant impact on produce availability. Temperature and moisture extremes can dramatically alter crop yields.

Those of us in southern Ohio will have slightly earlier and later availability than those living in the northern areas, as well.

FOR THE KIDS Unscramble the names of these vegetables

HOW TO MAKE SUGARED FLOWERS

By Aimee Plesa The use of flowers in cooking dates back to Roman times and the practice hit its peak in popularity during Victorian times. Chefs looking to set themselves apart from the competition and those wishing to add a little more color to their cuisine are creating a resurgence in the practice of mixing edible flowers with food. For an added sweet treat, decorate your next cake with these easy to make flowers.

SUGARED FLOWERS Supplies • • • • • •

1 egg white 5 drops water edible flowers (if flowers are large, remove petals for sugaring) small paintbrush superfine sugar parchment lined baking sheet

Directions-Gently wash flowers and shake off excess water. Remove stamen and pistols. In a small bowl, lightly beat egg white and water. Dip brush into egg mixture and paint each petal until entire flower is coated but not dripping. Sprinkle sugar evenly over the entire flower, coating both sides. Place on parchment and allow to dry completely, 24-36 hours. Flowers can be stored for up to a year in an airtight container.

Cook's Notes-NEVER use poisonous flowers for sugaring, no matter how attractive they are.

Also, do not pick flowers from plants that have been sprayed with pesticides or other chemicals (this includes those grown by florists and nurseries) or grow along the roadside. These flowers are contaminated and cannot be consumed. If in doubt, do not use it! Always consume flowers in moderation-eating too many can cause stomach upset.

What flowers are edible? Marigold, carnation, lavender, cornflower, violet (African violets are NOT edible), pansy, rose, lilac, geranium, Johnny jump up, orchid, calendula, fuschia, chamomile, day lily, hibiscus and dandelion.

Where can I get edible flowers? Edible flowers can be purchased locally in the produce department of many local grocery stores such as Meijer, WalMart and Kroger. You may also find them in specialty grocery stores such as Dorothy Lane Market and Whole Foods locations.

They can also be purchased online from the following retailers: Fresh Origins, Melissa's and Seabreeze Organic Farm. If you wish, you can also grow your own.

DOWNTOWN Downtown Dayton, University of Dayton, Oakwood, Kettering, Moraine, West Carrollton, Santa Clara, Northridge, Riverside, Belmont

COMING NEXT ISSUEA DELICIOUS REVIEW OF ONE OF DOWNTOWN DAYTON’S RESTAURANT GEMS

WEST Englewood, Farmersville, Gratis, Eaton, West Alexandria, New Lebanon, Brookville

WEST Victoria’s Country Inn: American Heritage Cooking By Dawn Vinson A typical day of errands usually ends up with stopping at a restaurant for a bite to eat even though eating out can be expensive. I have found a restaurant west of Dayton that serves up a meal for three for under $25.00. Victoria’s Restaurant, located at 6925 West Third Street in Dayton, offers good old fashioned cooking at affordable prices. Victoria’s claims to have the kind of home cooking that is part of our “American heritage” that offers good food at affordable prices where friends and family gather in an atmosphere that is like a home away from home.

Where the people that work there know you, smile for you and say thank you.

I tried Victoria’s at the suggestion of my mom. I have a favorite hole in the wall restaurant in Germantown that my fiancé, son and I frequent but I was curious enough to go up for lunch one day. We talked in and the inside of the restaurant has a beautiful stain glass window to the left of the doors. There were several curio cabinets that had different pieces of china dishes, different glass vases and some dolls. The lighting was excellent with huge windows in the front where the lights that give the place a homey feel. Going into the restaurant there is a counter with stools where there seem to be some interesting conversation going on with what looked like to be regulars since they got u and refilled their own coffee. There are about twenty tables that seat four people but you could put them together if there was a large group.

Since our first initial visit, we have been many times. Now I am quite familiar with the menu that Victoria’s has to offer. The menu for Victoria’s is simple menu of good American country food for breakfast, lunch and dinner. The breakfast consist of normal traditional American breakfast; eggs, a meat (bacon, ham or sausage), with potatoes and toast or biscuit. If you are in the mood for omelet there are several varieties ranging from a cheese to a Mexican omelet to the Victoria omelet which has mushrooms, carrots, potatoes, peppers and cheese. I have had the Victoria’s omelet, a plate size omelet with a side of toast and I cannot finish the whole thing.

Other breakfast items include pancake, French toast, biscuits and gravy. Some southern favorites are on the menu which includes fried mush and grits which you can by the cup or bowl. Lunch and dinner include sandwiches which come with a side of chips. The hamburgers at Victoria’s range from a ¼ pound all the way to ½, usually the sandwiches come with or without cheese, mayo, lettuce, tomato, onion and pickles. Victoria’s will make your hamburger the way you want. My fiancé likes to add scrambled eggs to his while my son likes bacon.

Other sandwiches that I found to be quite good are the grilled cheese and ham in which you can have breakfast ham or country ham, the grilled chicken sandwich which is a good portion size chicken breast that is flavorful and grilled to perfection, a pork tenderloin sandwich that rivals any festival or fair’s vendors and the turkey bacon club sandwich is a meal in itself it is big enough for two meals.

Besides the great breakfast options and the versatile lunches Victoria’s offers soups, a variety of sides that are homemade such as potato salad, macaroni salad and cole slaw. There are several dinner options such as hot shot dinner, pork chop dinner and fried chicken. Desserts range from cookies, pies and a selection of ice cream. The pies are made from scratch. The pumpkin pie is creamy and reminds me of the ones my grandma made when I was a child. The cherry is tart yet sweet.

WEST Victoria’s offers daily specials for lunch and many times a person can order them for dinner and still get the price of $4.95 for a meal with two sides. Wednesday is the day for my favorite lunch special-the country fried steak with gravy, two sides and bread. Add a glass of sweet tea for $.95 and you have a meal for under $6.

One can’t go wrong stopping in at Victoria’s Country Inn. The food is good the service is friendly and once you have been there a few times, the waitresses don’t forget your face or your name. Victoria’s is located 6925 West Third Street Dayton, Ohio 45427 heading toward Eaton.

Hours are Monday thru Saturday 6am to 9pm and Sunday 1pm to 5pm.

Scentsy We Make Perfect Scents

Ladonna Schuler Independent Consultant https://ladonnaschuler.scentsy.us/Home

Your ad could be in next month’s issue!

For details, please email Aimee at aimee@devourdayton.com

SOUTH Trenton, Middletown, Germantown, Franklin, Carlisle, Springboro, Waynesville, Lebanon

VILLAGE FAMILY RESTAURANT

By Heather Bryant Welcome from Waynesville, my name is Heather and I will be your dining guide. Not only is Waynesville the “Antiques Capital of the Midwest”, but for a small town, we offer a variety of dining options as well. In each issue of Devour Dayton, I plan enlighten those who have never been to my hometown and inform those who have been. For starters, we have the Sauerkraut Festival the 2nd weekend of each October featuring what else, sauerkraut!

Although Waynesville is a “dry” town, on the outskirts of town there are a few places that offer spirits. Let me begin with a long standing restaurant-The Village Family Restaurant, known to locals as “The Village.” This quaint eatery started as Village Pizza in 1980 and with growth became a full menu restaurant that specializes in daily made pies, soups and Momma Lamm’s Poppy Seed Dressing. The restaurant is located at 144 South Main Street. You can reach them by phone (513)897-8835 or through their website www.villagefamilyrestaurant.com. They are open daily Monday through Saturday 7:30AM to 9PM and Sundays 8AM to 9PM. Along with providing information about the restaurant, the website offers coupons that change monthly. The menu offers a large variety of food meeting a variety of tastes and has lunch specials Monday through Friday for only $6.00. Momma Lamm’s Poppy Seed Dressing is a closely guarded family secret and comes in original or sugar free to buy.

The Village also offers the use of their community room with reservations cost ranging from drinks plus 18% gratuity to $35.00 for just the room. As the menu goes the range of pricing is quite fair and you get a lot for what you pay. This restaurant in the mornings has some tables reserved for the town people that are there most days; the atmosphere is comfortable and inviting. When asked how the recession has affected their business I was told that it has actually helped, that is always a good thing! If you have not visited “The Village” come and enjoy the food and atmosphere, if you have been then come again and try something new, as always enjoy!

Your ad could be in next month’s issue!

For details, please email Aimee at aimee@devourdayton.com

Your ad could be in next month’s issue!

For details, please email Aimee at aimee@devourdayton.com

What’s In Your Brown Bag?

Aimee Plesa Independent Consultant for Brown Bag Party http://www.brownbagparty.com/u/24969

EAST Spring Valley, Bellbrook, Centerville, Beavercreek, Xenia, Yellow Springs, WPAFB, Huber Heights, Fairborn, Wright State University

COMING NEXT ISSUEA DELICIOUS REVIEW OF ONE OF EAST DAYTON’S RESTAURANT GEMS

NORTH Troy, Tipp City, Springfield, Enon, West Milton, Vandalia, New Carlisle, Dayton International Airport

COMING NEXT ISSUEA DELICIOUS REVIEW OF ONE OF DOWNTOWN DAYTON’S RESTAURANT GEMS

DAYTON DAY TRIPS Columbus, Eastern Indiana Cincinnati, Northern Kentucky

DAYTON DAY TRIPSTRIPS-INDIANA Grateful Goat Vineyard and Winery by Aimee Plesa The Harrison County area of Indiana is fast becoming known for its growing wine industry. The region was already called home by Turtle Run Winery, Best Vineyards, Scout Mountain Winery and Indian Creek Winery. This past October, Grateful Goat Vineyard and Winery was added to this elite list. If you are a lover of wine, southern Indiana is a destination you will certainly want to visit.

Grateful Goat Vineyard and Winery is the “Vision In Progress” of owners John and Lindsay Fouts of southern Indiana. When planning their nuptials, the couple suffered from sticker shock when they discovered what it would cost to serve alcohol at their reception. Instead of caving to the inflated prices, John announced to his blushing bride to be he would make the wine for their upcoming wedding. He made his first batch of wine from a kit, and the rest as they say, is history. The couple continued making wines and were soon entering competitions, winning numerous awards to show for their efforts.

In 2007, the couple moved from Jeffersonville to Palmyra and began to work in earnest towards their goal of opening a winery. In October of 2010, the Grateful Goat opened its doors to the public. The vineyard produces premium quality wines in a laid back atmosphere and features affordable prices. Wine tasting is complementary for guests. The winery also features a small gift shop that sells local products such as goat’s milk soap and gourmet foods like goat cheese.

Grateful Goat is located at 1404 West Palmyra Lake Road, Palmyra IN 47164. They are open Saturdays from 12-8PM and Sundays from 12:30-5:30PM. Private tastings are available by appointment only. The vineyard can be reached by calling (812)364-4649 or by email at info@gratefulgoat.com. They also have a Facebook page for their fans.

DAYTON DAY TRIPSTRIPS-COLUMBUS Food Trucks Are Hot Trend In Columbus by Aimee Plesa Once upon a time, food trucks were considered cheap and easy meals on wheels for college students and construction workers. Gone is the stigma of cheap eats-food trucks are a hot commodity in nearly every major metropolitan area across the nation. Columbus is no exception-food trucks are getting hotter by the day.

Taco trucks may have led the craze, but this growing trend sees traveling gourmands serving up everything from cupcakes to crepes. Some of the top trucks on the scene include: •

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• • • • •

Foodie Cart which offers Japanesestyle crepes in both savory and sweet varieties that change daily. Facebook fans of Foodie Cart can see daily locations updates and photos of the day's menu Rad Dog offers vegetarian, vegan and meat dogs, brats, sloppy joes and reubens Ray Ray's Hog Pit has customers lining up roadside in Clintonville where serves barbecue and brisket Slabadabado BBQ, usually parked in rural Sunbury, specialized in pulled pork sandwiches and ribs Eggfast trucks menu is dominated with hash brown casserole and breakfast burritos Mikey's Late Night Slice sells popular pizza by the slice in the Short North and the Ohio State campus neighborhoods Jeni's Splendid Ice Creams has gone mobile with a new Bajaj scooter truck, selling ice -cream sandwiches and mini containers of the popular artisan ice cream 3 Babes and a Baker cupcake truck, launched in August by former bakery owner Carla Saunders, sells banana split, German chocolate, cookies and cream, coconut and other cupcake flavors

For more information on the delicious trend, please visit Taco Trucks in Columbus and start reading. If you are planning a trip to Columbus in the future, I highly recommend checking out one of these tasty trendsetters. The scene may be dominated by tacos, but there are certainly enough choices to please even the pickiest of eater’s palate.

www.DevourDayton.com/blog For more Dayton Deliciousness