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FOOD + DRINK ISSUE I NSI D E T EN D ER M ERCY, D OWN T OWN’ S H I P, N E W SU B T ERR AN E AN LO U N G E FI N E D I N I N G AT H O M E WI T H D L M’ S J EN N I F ER M AY N E + C H EF CARRI E WALT ERS M EE T T H E T H REE LO CAL C R AF T B RE WERS P U T T I N G S O U T H DAY T O N O N T H E M AP
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LIFESTYLE LETTER
OCTOBER 2020 PUBLISHER
Arielle Jordan | arielle.jordan@lifestylepubs.com EDITORIAL COORDINATOR
Eat, Drink, and Be Merry
Roxann Patrick | roxann.patrick@lifestylepubs.com AD DESIGNER
Evan Deuvall
OH, SOUTH DAYTON, ARE YOU IN FOR A TREAT. This month is all about food
L AYO UT DESIGNER
and drinks—the prettiest, trendiest, newest and tastiest we could find.
Jayme Emery
It’s easy to get stuck in a rut and find yourself eating the same things each day. We
Jennifer Mayne, Chef Carrie Walters, John Loose, Jason Moore, John Haggerty, Frank Cassidy, Ellie Moran, Arielle Jordan
get it; we’re all busy, and we have our go-to meals that we know will feed the family for the whole week. We return to our favorite restaurants and order our favorite dish
CONTRIBUTING WRITERS
every time because we know it is always amazing.
CONTRIBUTING PHOTOGRAPHERS
But, this month, it is time to branch out and tantalize your taste buds. Try something
Jon Morton Studios, Kelly Ann Photography, Tara Michel, Dorothy Lane Market, BOGG Ministries, Arielle Jordan
new; you might find a fresh staple to add to the rotation. And we’re here to point you in the right direction. This issue is packed full of unique recipes and up-and-coming establishments you haven’t tried yet, but we’re sure you’re going to love. Cheers to us, South Dayton!
CORPORATE TEAM CHIEF EXECUTIVE OFFICER Steven Schowengerdt
Arielle Jordan, Publisher
CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson AD MANAGER Chad Jensen REGIONAL SALES DIRECTOR Eric Williams WEB APPLICATIONS Michael O’Connell
514 W 26TH ST., KANSAS CITY, MO
ARIZONA | CALIFORNIA | COLORADO | CONNECTICUT | FLORIDA | GEORGIA IDAHO | ILLINOIS | KANSAS | MARYLAND | MASSACHUSETTS | MICHIGAN MINNESOTA | MISSOURI | MONTANA | NEW JERSEY | NORTH CAROLINA OHIO | OKLAHOMA | OREGON | PENNSYLVANIA | SOUTH CAROLINA TENNESSEE | TEXAS | VIRGINIA | WASHINGTON
ON THE COVER Signature cocktail at Tender Mercy
PHOTOGRAPHY BY JON MORTON STUDIOS 4
South Dayton Lifestyle | October 2020
CityLifestyle.com/SouthDayton
Proverbs 3:5-6 South Dayton Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the South Dayton area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in South Dayton Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.
Opening SOON! Join us at the NEW Doubleday’s Centerville location! We expect to be open and welcoming you very soon to our new space located at the back of Cross Pointe Center, in the former Outback Steakhouse location. Our new space is larger and more spacious and includes event space, an enlarged bar area with charging ports for your electronic devices, and plenty of comfortable seating. Our menu will include all of the same delicious food you love and of course, your favorite Monster Pizzas. Check our website or Facebook page for our official grand opening announcement. We look forward to seeing all of you soon!
101 East Alex Bell Rd., Centerville 937-436-4666 www.doubledaysgrill.com Facebook.com/DoubledaysGrill
INSIDE THE ISSUE OCTOBER 2020
FEATURES 12 Meet Me at Tender Mercy Downtown Dayton’s New Subterranean Cocktail Lounge is as Cool as They Come
16 Brewing Up a Storm Meet the South Dayton-Based Brewers Paving the Way to a Booming, Local Craft Beer Scene
20 Food On a Mission The Mobile Pantry Giving a Whole New Meaning to the Term “Comfort Food”
24 Fine Dining At Home Dorothy Lane Market’s Jennifer Mayne and Chef Carrie Walters
12 24
Share Recipes for an Elevated, Fall-Inspired Meal
20
16
DEPARTMENTS 4
Lifestyle Letter
8
Good Times
10
Around Town
12
Hot Spot
16
Local Limelight
20 Giving Back 24 Culinary Creations 30 DIY
Inspired by Community
open
Let us know you’re
ADVERTISE WITH US
to deliver your message to the most affluent families in our community. ARIELLE JORDAN, PUBLISHER
937.907.0073 | arielle.jordan@lifestylepubs.com citylifestyle.com/southdayton
GOOD TIMES
Grand Opening of Warped Wing Barrel Room & Smokery Great food, great beer, and great company could be seen all throughout Warped Wing Brewery's new location in Springboro, Warped Wing Barrel Room & Smokery. Located at Wright Station and outfitted for safe dine-in along with plenty of ample outdoor dining areas, their grand opening weekend was a hit.
These are extraordinary times. Each day a new challenge. At Lindner Center of HOPE, we’re here to assist you with managing your mental health and substance use, providing treatment you need today and every day. Your mental wellness is important.
Call 513-536-HOPE or visit lindnercenterofhope.org
8
South Dayton Lifestyle | October 2020
AROUND TOWN
WOMAN-OWNED, LOCAL PUROCLEAN FRANCHISE NAMED 2020 “FRANCHISE ROCK STAR”
DOUBLEDAY’S CENTERVILLE SET TO OPEN IN NEW LOCATION THIS MONTH The almost 9,000-square-foot new Centerville
As one of the top ten esteemed franchise
Doubleday’s will be opening very soon! It’s new
owners, Becky Edgren, owner of PuroClean
location will be in the former Outback Steakhouse
Emergency Services in Dayton has been recog-
space at Cross Pointe Center, just across the park-
nized by franchisee satisfaction research firm,
ing lot. “Doubleday’s has had the honor of serving
Franchise Business Review, as one of its 2020
customers for the last 30 years. We look forward
Rock Star Franchise Owners in the Women cat-
to welcoming them back and to serving them in
egory. Edgren was recognized for her outstand-
our new space for the next 30 years.” Jon Thomas,
ing leadership as a business owner, unwaver-
Doubleday’s Thomas family representative, com-
ing support of fellow women in the franchise
mented. The move to the new space will provide
industry, and relentless customer service in
better service for customers, better fit the needs
the Dayton area. “Becky is an exemplary fran-
of the kitchen and will feature an enlarged bar
chise owner in the PuroClean system, and we’re
area with charging ports for electronic devices,
proud to have her servant heart ignite a fire
event space, a beautiful outdoor patio (opening
showcasing the PuroClean way across all fran-
next Spring) and plenty of comfortable seating.
chise networks,” said Mark W. Davis, Chairman
The menu will include the same delicious food
and CEO. “With a knowledge of industry trends
customers know and love. Check the Doubleday’s
and a passion for helping her Dayton residents
website or their Facebook page for the official
during their times of need, she is a leader not
grand opening announcement. The Thomas
only in the restoration and remediation industry
family and Doubleday’s staff look forward to wel-
but also to women in search of becoming entre-
coming you! 101 East Alex Bell Rd., Centerville;
preneurs across North America.” Edgren was
937-436-4666 DoubledaysGrill.com
selected from more than 28,000 franchise owners, representing more than 300 brands that participated in Franchise Business Review’s research in the past 18 months. PuroClean.com
DAYTONIAN ARTIST LAUNCHES ONLINE ART EXHIBITION FROM THE UK Ashley Stuart has not let lockdown dampen her travel art, but rather saw it as an opportunity to look for inspiration closer to home rather than around the world. “Just Beyond” is the result of her lockdown exploration, featuring UK landscapes nearby her home in Peterborough. She enjoys exploring expansive space viewed from first-person, guiding viewers towards passageways to somewhere unknown. Each piece aims to be an avenue for nostalgia, while evoking curiosity about what might be just beyond the frame of view. A new collection by Stuart will be available to the public starting this fall on her website. The “Just Beyond” exhibition features 10 original watercolor or mixed
10
media landscape paintings and limited edition
Would you like to get in touch with us? We
giclée prints with inspiration from around England.
would love to hear from you! Contact us at
The collection will be available until December
CityLifestyle.com/SouthDayton using the Get In
2020. Ashley-Stuart.com.
Touch link and let us know what you think.
South Dayton Lifestyle | October 2020
HOT SPOT
DOWNTOWN DAYTON’S NEW SUBTERRANEAN COCKTAIL LOUNGE IS AS COOL AS THEY COME
12
South Dayton Lifestyle | October 2020
ARTICLE ELLIE MORAN | PHOTOGRAPHY JON MORTON STUDIOS
Meet Me at Tender Mercy “NO, WE’RE NOT FROM HERE.” The principals of The Idea Collective return this answer to one of the community’s most frequently asked questions quite often. Today though, they consider themselves Daytonians four years after relocating their hospitality development firm to Downtown in 2016. The Idea Collective’s first offering in Dayton is the 42nd concept in their national portfolio, and it shows. Tender Mercy, the subterranean cocktail lounge which celebrated its grand opening just three days before COVID-19 shut down all of Ohio’s bars and restaurants, is alive and well in Downtown’s Webster Station. While their first 6 months of operation have been anything but conventional, managing partner Chris Dimmick says they are just getting started. “We are thrilled to plant our flag here in Dayton. The community has really embraced the way we go about creating unique, memorable environments and experiences, and has proven that it deserves and will support a more refined product. We’ve got a number of plans in development that we hope will add value to the region and enhance the incredible pride that Daytonians are renowned for. We’re just thankful to have an opportunity to be a part of it.” At Tender Mercy, it all starts with the people. “We are blessed to work with a team of hospitalitarians who simply love to serve our guests, and love to share their passion for their craft and the products they create” Dimmick says. “It’s not enough to have a beautiful space and the best cocktails in town; you have to build a culture around our shared, inherent desire to please people. Hopefully, our guests can feel that throughout their experience with us.” General Manager Sabrina Cox is the first friendly face you’ll see upon arrival, and immediately you’ll trust you’re in good hands. “It’s a cool little party down here, if you are hip to it, Cox says regarding the effects COVID has had on their operations. “We’ve fully embraced the current condition and keep everyone fully distanced, but we work diligently to maintain a vibe that resonates throughout, even when we’re at limited capacity. There’s a certain sense of exclusivity, especially during these restricted times. Our guests really seem to appreciate their time here; that sense of escapism does wonders for the soul.”
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CityLifestyle.com/SouthDayton
13
HOT SPOT (CONTINUED)
“ We a r e t h r i l l e d t o p l a n t o u r f l a g h e r e i n D a y t o n . The communi t y has reall y embraced the way we go about creating unique , memorable env ironment s and experiences , and has proven that i t deser ves a n d w i l l s u p p o r t a m o r e r e f i n e d p r o d u c t .”
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South Dayton Lifestyle | October 2020
Helming the bar program is Branden Fugate who, along with Sommelier Lauren Gay, brings some considerable “big city” experience to Tender Mercy after years spent in some of the best bars and restaurants in Los Angeles. The two Dayton natives came home to be active participants in the resurgence underway in their hometown, and are humbled by the response from the community to date. There is more than a little Dayton spirit stirred into Fugates menu direction, which features a signature cocktail lineup that is batched and served from a specialized draft system. “The cocktail program at Tender Mercy is ambitious,” he says. “Many in the beginning thought it was overly so, but I know Dayton. I know our history of innovation and experimentation and I knew our bar would fit right in.” For wine enthusiasts, the ever evolving list at Tender Mercy is intended to be experiential. “While we certainly have enjoyed pushing some boundaries, we are also very intentional about providing something for everyone. There’s something familiar about what we do, but it is simultaneously fresh and new,” Gay says. “It is unpretentious, approachable and full of exciting, tasty wines.” And that “beautiful space” Dimmick mentioned? That might be an understatement. “We don’t call it a speakeasy, but we do get that a lot. It’s in a basement, and you descend down subway-style stairs off the sidewalk. It’s dark and dimly lit. There’s a little chill in the underground that we definitely embrace, and the soundtrack sets the tone for a pretty memorable journey. We’ve heard ‘sexy’ as a descriptor more than a few times,” Dimmick explains. “Whenever we design environments, we aim to create a sense of discovery; it’s a big part of the experience and the feelings we hope to conjure in our guests. We love to establish a collection of unique areas throughout the space, so that there is comfort to be found no matter what you’re looking for. Some areas are dense, some are plush, some are mild in temperament, some feed off a higher energy. There’s something for everyone at Tender Mercy, you just have to find it.”
For reservations and more information on Tender Mercy, visit www.tendermercy.com or call 937-453-0007.
CityLifestyle.com/SouthDayton
15
LOCAL LIMELIGHT
Brew in g Up a Stor m Photo by Arielle Jordan
MEET THE SOUTH DAYTON-BASED BREWERS PAVING THE WAY TO A BOOMING, LOCAL CRAFT BEER SCENE
JOHN LOOSE
DETAILS: Brewery: Loose Ends Brewing Position: Head Brewer
HOW DID YOU GET STARTED IN THE CRAFT
WHAT EXCITES YOU ABOUT THE FUTURE OF
BEER INDUSTRY?
CRAFT BEER? The community of craft beer drinkers is always the
dies in 2008 and discovered home brewing a few years
most exciting to me. Whether it is someone that’s been
later. In 2011 I brewed my first batch, a pumpkin spiced
drinking craft beer for 10 years or the person who only
porter. From the moment the water mixed with the
used to drink one brand and has just started exploring
grain, I knew I wanted to open a brewery someday. Fast
what beer can truly be, they are the ones who keep the
forward to today (with many struggles in between), we
industry alive. It is their interest, excitement, and enthusi-
are finishing up construction of Loose Ends Brewing,
asm that keeps me excited.
exactly 9 years after my first batch. WHERE DOES YOUR FLAVOR INSPIRATION COME FROM? It comes from trying to capture the style of beer and it’s intention. We focus mainly on classic styles of beer and pairing those with our chef’s worldly-inspired food.
favorite brew at your brewery? That’s like asking a parent which is their favorite child and since I don’t have any children, my beers are my kids! My pallet changes with the seasons, currently it is early Fall so I typically will have Eddy Current, our Dark Mild. It is a light and refreshing beer that has tastes of chocolate, caramel, and coffee. At 3.1% ABV it is a perfect beer to drink at family and social gatherings.
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South Dayton Lifestyle | October 2020
ARTICLE ARIELLE JORDAN | PHOTOGRAPHY MULTIPLE
I started drinking craft beer with some college bud-
Photo by Kelly Ann Photography
HOW DID YOU GET STARTED IN THE CRAFT BEER INDUSTRY? Our founders were introduced to brewing craft beer in 2008. Weekends were spent together in a small garage on a horse farm crafting beers using nothing more than a couple of igloo coolers, a small kettle, and a propane turkey fryer. As the garage brewery grew so did the appreciation for the art and science of crafting delicious beers. WHERE DOES YOUR FLAVOR INSPIRATION COME FROM? A lot of our inspiration comes from our Experimental Brew Club (EBC) program that is managed and operated by my assistant brewer Ken Starner. Ken has the freedom to brew any style using any ingredients he wants to experiment with. The EBC also consists of 20+ members that can offer suggestions on styles they would like to see brewed or variations of past Brew Club batches. Other inspirations include tracking trends, new raw ingredients, and just listening to our customers. WHAT EXCITES YOU ABOUT THE FUTURE OF CRAFT BEER? It’s the people that make up this industry and the customers who make it all possible. This industry is made up of so many amazing people striving to make their best beers and create a place for everyone to enjoy.
Brewery: Crooked Handle Brewing Co.
favorite brew at your brewery?
Position: Head Brewer
My current favorite - and a beer that has been the most
DETAILS:
JASON MOORE
fun to develop - is Trinity Haze. It’s a New England style IPA brewed with the addition of wheat, oats, and a massive dry-hop to produce a medium body tropical citrus-forward ale with a soft pallet.
CONTINUED >
CityLifestyle.com/SouthDayton
17
LOCAL LIMELIGHT (CONTINUED) Photo by Tara Michel
DETAILS: Brewery: Warped Wing Barrel Room & Smokery Position: Brewmaster
JOHN HAGGARTY HOW DID YOU GET STARTED IN THE CRAFT
of origin. If we are getting a little weird, then I look a
BEER INDUSTRY?
lot to the kitchen and flavors that work well together in
I was living in Seattle, WA in the 1990’s and had got-
various food dishes.
ten a job at a brewpub called “The Big Time Brewery and Alehouse” working in the kitchen. I decided that if I was
WHAT EXCITES YOU ABOUT THE FUTURE OF
going to continue working there, I should at least learn
CRAFT BEER?
how to do something cool, like make beer. So I bugged
I really like the continuation of the movement toward
the head brewer daily about letting me work in the brew-
supporting local breweries and small batch experimen-
ery and after about 6 months of pestering him everyday,
tal beers like the kind we will be producing at our new
plus his assistant brewer putting in his notice so he could
Springboro brewery.
return to grad school, I was given a shot to do the job. It seems to have worked out okay. WHERE DOES YOUR FLAVOR INSPIRATION COME FROM? If we are making something classic, like a pilsner, we
favorite brew at your brewery? My favorite beers always seem to rotate seasonally, so it
are looking to historical cues for the type of flavors and
varies depending on the weather. In the fall I really love our
raw materials that would have been thought highly tra-
Creepshow Smoked Porter. It’s robust, black, roasty and
ditionally when the style was being created in its place
smokey - perfect around a bonfire. I also like pilsners so Superba is also a favorite in the winter.
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South Dayton Lifestyle | October 2020
FREE
SESSION
Childers Photography
Benham's Grove 166 North Main Street Centerville, OH 45459 (937) 433-1913 | behamsgrove.com
MEMORABLE CORPORATE MEETINGS & EVENTS CityLifestyle.com/SouthDayton
19
GIVING BACK ARTICLE FRANK CASSIDY | PHOTOGRAPHY BOGG MINISTRIES
EVERY ONCE IN A WHILE, SOMETHING
FOOD ON A MISSION
HAPPENS THAT HOLDS A MAGNIFYING
20
GLASS OVER THE WORLD AND HELPS US TO SEE THE REALITIES THAT MAY USUALLY BE OUT OF OUR LINE OF SIGHT. The COVID-19 crisis of the last few months has magnified the struggles of so many people who live with food insecurity, trying to piece together enough resources to keep their families fed. Photos of people lined up at foodbanks have gone viral. More and more people have been losing sleep over the loss of work and paychecks. If we were not already aware of just how close many people live to the poverty line, we are now. We can see the fragility of life in a brand new way. Of course, moments like this pandemic also magnify whatever goodness we have missed too. This season has also highlighted the ways people can show up for each other and serve each other. What we’re seeing in our communities right now is that more people have needs than we know. We’re also seeing others step up to take care and meet these needs. This truth has fueled the work of the non-profit organization, Bogg (an acronym for “because of God’s Grace”) since 2010 - there are people who are hungry, and people who have enough; they need each other. Bogg’s co-founders, Jason Johnston and Jason Barton, decided to make sure that a few of the families they knew in Miamisburg had enough food for the week ahead. They also understood from the beginning that food was not just about survival, but about connection. We bond over food and drinks.
THE MOBILE PANTRY GIVING A WHOLE NEW MEANING TO THE TERM “COMFORT FOOD”
South Dayton Lifestyle | October 2020
“ There are people who are hung r y, a nd people who have enough; they need e a c h o t h e r.”
CONTINUED >
CityLifestyle.com/SouthDayton
21
GIVING BACK (CONTINUED)
22
South Dayton Lifestyle | October 2020
“I volunteer with Bogg because I believe in its mission to feed and love people . The simplicit y of the mission plays out in the unwavering dedication to prov ide h e a l t h y, w h o l e s o m e f o o d t o a s m a ny p e o p l e a s p o s s i b l e .” We get more of our emotional and social needs met
many volunteers who make working with Bogg a pri-
when there is meaning to our meals. Johnston and
ority in their life. Chris Britton, a long-time volunteer,
Barton started delivering food a couple times a week
says, “I volunteer with Bogg because I believe in its
and getting to know the families they served. They
mission to feed and love people. The simplicity of the
would stay and eat with them, or hang out in the drive-
mission plays out in the unwavering dedication to
way, catching up on how life was going.
provide healthy, wholesome food to as many people
Over the years, their mission and their reach has
as possible.” Eric Chan, another volunteer with Bogg
grown exponentially. They’ve gone from serving a
says his connection to the organization is important
handful of families to 200-300 families a week. They
because he wants to impact his local community and
do this through mobile food pantries in different neigh-
he loves seeing people be genuinely thankful for the
borhoods all over greater Dayton. Through donations
food and help that they receive.
and partnerships, including their connection to Dayton
The love and community is a crucial part of Bogg’s
Foodbank, they’re able to send every family home with
work. The pandemic has forced them to make changes
100 pounds of food. Johnston says their partnerships are
to the way they get food from one place to another.
key as they work with schools, non-profits, churches,
They’ve had to limit some of what makes their work
businesses—any group that has a vested interest in the
special. Their block parties have become drive-
health of the community. Some of these partnerships
through events for now. But Johnston says they’ve
have led to creative and compassionate responses to
seen an increase in empathy, stating, “People are just
immediate needs. After the mass shooting last year
more connected to each other these days and they
in the Oregon District, Bogg worked with Namesake
understand now more than ever what it is to struggle
Coffee to give away 1,000 bags of craft coffee and to
and to take care of each other.”
draw people into local businesses downtown.
Bogg believes they’ve also seen what it’s going
But they know the numbers and the math are only
to take for us all to thrive through this moment in
part of the story. Bogg has stayed true to their mission
history. Johnston says what they’ve learned over the
to connect people and community through food. Rather
years is another truth the whole world needs right
than just an exchange of resources, their mobile food
now: “Change only happens when we put others in
pantries have often turned into block parties, with peo-
front of our own needs.”
ple serving up food on the grill and kids playing games with Bogg’s volunteers. As they serve under-resourced communities, Bogg also offers a sense of purpose and connection for the
For more info on how to connect with Bogg, go to www.thebogg.org or follow them on Facebook and Instagram, @boggministries.
CityLifestyle.com/SouthDayton
23
CULINARY CREATIONS
fine dining at home DOROTHY LANE MARKET’S JENNIFER MAYNE AND CHEF CARRIE WALTERS SHARE RECIPES FOR AN ELEVATED, FALL-INSPIRED MEAL
ARTICLE JENNIFER MAYNE | PHOTOGRAPHY DOROTHY LANE MARKET
shopping list + Butternut squash
+ Minnesota wild rice
+ Orange juice
+ Pear
+ DLM 100% Pure Maple Syrup
+ Onion
+ Shallot
+ Simple syrup
+ DLM Artisan Butter
+ Aneto Chicken Broth
+ Maple Leaf Farms
+ Lemon
+ Vera Jane’s Extra-Virgin
+ Sugar snap peas
Olive Oil
24
+ Scallions
+ Fresh thyme
+ Dried apricots
+ Pecans
+ Orange
South Dayton Lifestyle | October 2020
Duck Breast + Le Bon Magot Lemon-Sultana Marmalata + Aperol
+ Vanilla extract + Club soda + Prosecco (or Champagne)
one
DUCK AND WILD RICE SALAD (SERVES 2)
INGREDIENTS: + 2 cups wild rice
+ 1 tsp salt
+ 3 Tbsp unsalted butter
+ 2 (14-ounces) boneless
+ 1 medium onion,
duck breast halves with skin
finely chopped
+ 1 Tbsp Le Bon Magot
+ 3 cups water
Lemon-Sultana Marmalata
+ 3 cups chicken broth
Dressing:
+ 10 oz sugar snap peas, trimmed
+ Finely grated zest of 1 orange
and halved diagonally
+ 2/3 cup fresh orange juice
+ 6 scallions, thinly
+ 1/3 cup Vera Jane’s Extra-Virgin
sliced diagonally
Olive Oil
+ 1 cup moist dried apricots, cut
+ 1/3 cup finely chopped shallot
into 1/4-inch strips
+ 1 tsp maple syrup
+ 1 1/2 cups pecans (4 1/2 ounces),
+ 1 tsp salt
chopped and toasted
+ 1/2 tsp black pepper
DIRECTION 1. Rinse rice in a sieve under cold water. Heat butter in a 5-quart heavy pot over moderate heat, add onion, stirring occasionally, about 5 minutes. Add rice and cook, stirring until fragrant, about 3 minutes. Stir in water, broth, and bring to a boil, then reduce heat and simmer, covered, until rice is tender, 1 to 1 1/4 hours. Drain well in a colander and cool. 2. While rice is cooking, blanch sugar snaps peas in a 4-quart pot of boiling ABOUT THE AUTHOR
salted water until crisp-tender, about 2 minutes. Drain and rinse under cold water.
Dorothy Lane Market’s Jennifer Mayne is
3. For the dressing, whisk together all dressing ingredients in a large
a passionate home cook who loves to travel
bowl. Once rice cools, add dressing, sugar snap peas, scallions, apricots,
and experience different cultures through cui-
pecans, salt, and toss gently.
sine alongside her husband, Calvin. Together,
4. To cook the duck, score the skin every 1/4 inch on the diagonal and
they share their great love of food with family
season liberally with salt and pepper. In a skillet on medium high heat, place
and friends. As the specialty food buyer for
duck breast skin-side down for 5 minutes. Reduce temperature to medium
Shop.DorothyLane.com, you’ll be able to see
and cook for an additional 10 minutes. Flip the breast over and cook for
some of her favorite food finds. See what’s on her
another 5-10 minutes until the duck is medium rare. Remove from heat and
fall plate, featuring a few recipes from DLM’s Chef
let it rest for 5-10 minutes. Slice the duck across the grain. Add a tablespoon
Carrie Walters along with a cocktail inspired by a
of Le Bon Magot Lemon-Sultana Marmalata to serve alongside the duck
trip to Brooklyn-based restaurant, August Laura.
breast. Serve with Wild Rice Salad.
CONTINUED >
CityLifestyle.com/SouthDayton
25
CULINARY CREATIONS (CONTINUED)
two
H A S S E L B AC K BUTTERNUT SQUASH (SERVES 4-6)
three
FA L L APEROL SPRITZ (SERVES 1)
INGREDIENTS:
INGREDIENTS: + 1/3 cup DLM 100%
+ ½ tsp thyme, dried
+ 1 pear, sliced
+ Ice
Pure Maple Syrup
+ Handful of
+ ¾ oz lemon juice
+ 1½ oz Prosecco or
+ 3 Tbsp butter
fresh thyme sprigs
+ ½ oz simple syrup
Champagne, chilled
+ 1 medium
+ ¼ cup pecans, chopped
+ ¼ tsp vanilla extract
+ ½ oz club
butternut squash
+ Salt and pepper
+ 1 oz Aperol
soda, chilled
+ Vera Jane’s Extra-Virgin to taste Olive Oil, for brushing DIRECTIONS 1. Pre-heat oven to 425°F. In a small saucepan, heat the maple syrup and the butter together and set maple butter aside. 2. Peel squash removing both the skin and the whitish layer. Cut off stem. Carefully cut the squash in half, lengthwise. Scoop out seeds.
DIRECTIONS 1. In a mixing glass, muddle 4 pear slices with lemon juice, simple syrup, and vanilla extract 2. Add the Aperol and ice to the mixture and stir until well-chilled.
Place squash halves on a parchment-lined baking sheet and brush
3. Strain into an ice-filled rocks glass and
with a little olive oil and then season with salt and pepper on both
top with Prosecco and club soda. Garnish with
sides. Bake for 20 minutes and remove from oven, letting cool slightly.
additional pear slices and serve.
3. Place onto a cutting board and sandwich squash halves lengthwise between two long wooden spoon handles. (This will act as a guide not to cut all the way through the squash.) Using a sharp knife, cut 1/2-inch thick slits all the way down till the blade reaches the spoon handles. 4. Return to a baking sheet and drizzle with the maple butter, a sprinkling of dried thyme and another round of salt and pepper. Add ¼ cup water to the pan and then bake an additional 25-30 minutes, basting the squash about halfway through. 5. Remove from oven and sprinkle halves with the pecans and the sprigs of fresh thyme, tucking them into several of the slits. Bake an additional 10 minutes and serve, basting again with any residual maple butter. 26
South Dayton Lifestyle | October 2020
CityLifestyle.com/SouthDayton
27
Centerville | 937-907-3030 5240 Cornerstone North Blvd.
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28
South Dayton Lifestyle | October 2020
J A F F E J E WEL ER S | 9 3 7 - 4 6 1 - 9 4 5 0 | j a f f e j e w e l r y . c o m 2 4 1 9 F a r H i l l s A ve . O a k w o o d 45419
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29
DIY ARTICLE NICOLETTE MARTIN
Pumpkin Pe r fe c t i o n PUT THE CARVING TOOLS DOWN + CHECK OUT HOW YOU CAN ADD SOME PIZZAZZ TO YOUR PUMPKINS WITH JUST A PAINT BRUSH
30
South Dayton Lifestyle | October 2020
THE
CREEPY C R AW L E R
+
For this design, you’ll need several pumpkins or gourds in various shapes and sizes, some white and metallic acrylic paint, hot glue and some fake creepy crawlers.
+
Paint
your
“background”
pumpkins in metallic colors. For your centerpiece, use white paint to cover the body, metallic paint for the stem and hot glue your creepy crawlers all around. CONTINUED >
CityLifestyle.com/SouthDayton
31
DIY (CONTINUED)
THE
METALLIC
MASTERPIECE
32
South Dayton Lifestyle | October 2020
+
Start with several mini pumpkins. (We prefer to use fake ones so you don’t have to worry about leaving them out too long!) You’ll also need some white paint, metallic paint and black paint. Twine is optional to add a slightly rustic vibe to the stems.
+
Paint all of the stems with black paint and wrap some with twine if desired. Then, create
several
different
looks with combinations of metallic and flat paint. Make extra creepy “oozing” pumpkins by allowing paint to run down the sides.
+
Don’t feel limited to solid colors! Experiment here with different patterns and textures (like painting over lace or using a sponge to apply paint instead of a brush), and add some extra sparkle with glitter!
CONTINUED >
CityLifestyle.com/SouthDayton
33
DIY (CONTINUED)
+
Go to the “dark side” with this design that requires matte black paint, white paint, some metallic paint (for an out-ofthis-world vibe) and some newspapers. Be careful—this one could get messy!
+
Leave your stems natural or cover with metallic paint if desired. Then, coat your mini pumpkins in matte black paint— be sure to cover everything!
THE
G A L AC T I C GOURD
34
South Dayton Lifestyle | October 2020
+
You can leave some matte black, but for an extra touch, lay out newspaper and splatter your white paint onto some of your black pumpkins. Bonus—as long as you catch it before it dries, any paint should be easily removed with some warm water.
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