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FOOD NEWS

Voltzy's eatery looking for new home

By Mark Fisher

Staff Writer

Friday, September 15, 2006

VOLTZY'S TO LOOK FOR NEW HOME NEXT SPRING

MORAINE — Voltzy's, the eatery that has served lunches for 17 years from a trailer at 3578 S. Kettering Blvd., will relocate next spring, owner Rick Volz said.

"I don't know yet where I'm going," Volz said. "But I have every plan to reopen in another location in Moraine."

Voltzy's is known for its 20-, 40- and 60-ounce burgers and the rapid-fire humor of its proprietor, who also is serving burgers and sausages outside Fairmont and Centerville home football games this fall. He said he'll remain open and will prepare his soups and Friday cabbage-roll subs over the winter while looking for a new home for his business.

"I'm looking forward to the change," Volz said.

GOLDEN DRAGON BUFFET NOT TO BE FORGOTTEN

CENTERVILLE — Last week's GO! story on Asian buffet-style restaurants mentioned that I knew I didn't hit them all. But enough readers e-mailed me to the effect that I was a Stoopnagle for overlooking the Golden Dragon Buffet at 1136 Miamisburg-Centerville Road that I felt compelled to check it out. And the readers were right. This is one of the area's most impressive. From tasty shrimp-and-chive dumplings, to the "snow fish" that looks and tastes like swordfish, to the steamed rice served directly from a large rice cooker, this buffet does some things differently. It even has beef burritos and fried bananas. Among the stir-fries, the shrimp contains chunks of zucchini and green pepper that give the dish an appealing crunch. Open seven days, with lunch $6.29 and dinner $8.99 ($9.99 on Fridays and Saturdays). Call (937) 291-3666.

PACCHIA CAFE SCHEDULED TO OPEN TODAY

DAYTON — Pacchia Cafe — born from the Oregon Emporium and the Jazz Room — was scheduled to have opened by today at 400 E. Fifth St., adjacent to Pacchia Prima, the restaurant, according to proprietor Glen Brailey. Workers removed the wall that separated the emporium and the jazz room and turned it into a cafe that will offer wine, beer, spirits, "small plates" for evening diners, live music and an espresso bar, Brailey said. The cafe's coffee service will begin at 7 a.m. daily, and the bar and kitchen will open at 5 p.m. Monday through Saturday.

BOOKS & CO.

TO HOST COOKS AND AUTHORS

KETTERING — Food-themed authors are appearing on consecutive nights at Books & Co.'s Kettering store at 350 E. Stroop Road this week — and one encourages cooks to show off their wizardry:

? At 7 p.m. Tuesday at Books & Co. in the Town & Country Shopping Center, Dina Cheney, author of Tasting Club: Gathering Together for Share and Savor Your Favorite Tastes (DK Publishing, $22), will lead a "how-to-taste" demonstration with chocolate. She'll also answer questions and sign copies of her book, which includes step-by-step instructions for hosting 10 types of tastings: wine, chocolate, tea, honey, Balsamic vinegar, extra virgin olive oil, cheese, apples, beer and cured meats (hopefully, not all in the same evening).

? At 7 p.m. Wednesday at Books & Co. in the Town & Country Shopping Center, Catherine Cassidy, author of The Taste of Home Cookbook: Timeless Recipes from Trusted Home Cooks (Reiman Publications, $29.95), will oversee a potluck recipe contest and answer questions about her cookbook. Cassidy and two local judges will taste dishes that local cooks prepare and bring to the event. The recipe must be original, and entrants are advised to bring a printed copy. Call (937) 297-6365 to participate in the taste test. The winning recipe will be featured in "Recipes from the Road" in the magazine sometime in 2007.

'MERLOT-TO-GO' LAW IN EFFECT THURSDAY

Don't forget: The new "merlot-to-go" state law that allows restaurant patrons to take home unfinished wine as long as it's sealed takes effect Thursday. On Uncorked — the wine Web page at www.DaytonDailyNews.com/wineblog — I'm encouraging folks to go out to eat Thursday night to test the new law, then post their experiences online. Remember, the legislation is designed to encourage diners to drink responsibly, so please do so and let us know how it went!

— MARK FISHER

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