Caption

Centerville chefs launching new craft food market in Oregon District 

Business to be located in District Provisions and to partner with neighbors Crafted & Cured and Glasz Bleu Oven on opening event. Glasz Bleu Oven set to reopen this week after fire.

A pair of Centerville chefs are preparing to add their touch to Dayton’s culinary scene with flour and high-quality ingredients.  

Casey Van Voorhis and her husband Patrick are launching Grist Provisions, a market that will offer pop-up dinners and take home fine-dining caliber breads, pastas and other specialty items. They will operate from the  District Provisions building, 521 Wayne Ave. in the Oregon District. 

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Grist will celebrate its opening with a five-course dinner in its new space 7 p.m. to 10 p.m.  Thursday, Aug. 16.

The meal will be a partnership with its neighboring businesses Glasz Bleu Oven and Crafted & Cured and will cost $70. 

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The price is $92 for the meal with a list of boutique wines selected by  Michael Freeman, a sommelier. 

>> Much-anticipated new restaurant now open in the Oregon District 

See menu below. 

Crafted and Cured and Glasz Bleu are also located in District Provisions, a European-style market. 

Glasz Bleu is set to reopen  to the public 4 p.m. Friday, August 17. The restaurant has been closed since and Aug. 2 fire. 

>> Overheated machinery blamed for fire at Oregon District Provisions retail market

WHO ARE CASEY AND PATRICK VAN VOORHIS?

Casey  Van Voorhis and her husband Patrick are launching (Grist) Provisions, a market that will offer popup dinners and take away fine-dining caliber breads, pastas and other specialty items, in the  District Provisions. (Grist)

Grist is named for grain used to make flour.

The Van Voorhises graduated from the Culinary Institute of America  in New York. Until moving to the Dayton area three months ago, they were co-executive chefs at Spoonbar restaurant in Healdsburg  located in California’s Sonoma County. 

Before that, the college sweethearts worked at a list of San Francisco Michelin starred restaurants including  Quince,  Acquerello and Jane Bakery. 

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Raised partly in the Greenville and Versailles area, Casey  Van Voorhis said she decided to move back to the Dayton area after attending her twin sister’s wedding here and getting a tour of Dayton.  

She said she was impressed by the downtown culinary scene and wants to add to it.

“We are at the point in lives where we wanted to open our own business,” Van Voorhis said. She has several family members in the Dayton area.  

Her husband hails from New York. 

WHAT IS GRIST?

Casey  Van Voorhis and her husband Patrick are launching (Grist) Provisions, a market that will offer popup dinners and take away fine-dining caliber breads, pastas and other specialty items, in the  District Provisions. (Grist)

Grist will sell unique, high quality foods that people can make at home and offer monthly pop-up dinners, she said. 

“We are really,  really small scale and focused on top ingredients,” Van Voorhis said. 

“I think people will be pleasantly surprised.” 

A take-home meal for two for instance would include sauce, pasta and bread for about $17 each. 

>> Help wanted: Oregon District restaurant rising from ashes and is now hiring 

Eventually Van Voorhis said she and her husband hope to offer culinary classes. 

“(We want to) make people more confident in the kitchen and have people bring back home cooking,” she said.  

WANT TO GO?

Casey  Van Voorhis and her husband Patrick are launching (Grist) Provisions, a market that will offer popup dinners and take away fine-dining caliber breads, pastas and other specialty items, in the  District Provisions. (Grist)

What: Grist Launch Dinner with Glasz Bleu Oven and Crafted & Cured

When: 7 p.m. to 10 p.m. Thursday, Aug. 16 

Where: District Provisions, 521 Wayne Avenue

Cost: $70 for five-course meal or $92 for five-course meal and wine pairing. Tickets are available on Eventbrite.com. 

Connect: WebsiteFacebook | Instagram | 239-293-6135

What’s on the menu: The Grist popup dinner is described as followed on the event’s Eventbrite page: 

FIRST COURSE-GRIST

Heirloom Tomato and Cucumber Salad

Whipped Burrata, Fines Herbes Ice, Shaved Radishes & Sherry Vinegar

2016 Fiano di Avellino | Colli di Lapio (Campania, IT)

SECOND COURSE-GRIST

Quattro Fromagi Agnolotti del Plin

Parmesan Frico, Basil Oil, Black Garlic, Parmesan Glaze

2014 Nebbiolo | Barboursville (Piedmonte, VA)

THIRD COURSE- GLASZ BLEU OVEN

Cioppino

Toasted Ciabatta, Basil Aioli, Fried Oyster

2017 IL Nero di Casanova Rosato | La Spinetta (Tuscany, IT)

FOURTH COURSE-GLASZ BLEU OVEN

Casey  Van Voorhis and her husband Patrick are launching (Grist) Provisions, a market that will offer popup dinners and take away fine-dining caliber breads, pastas and other specialty items, in the  District Provisions. (Grist)

Duo of Lamb & Beef

Roasted Potato Puree, Sweet Pea & Mint Sauce

2014 Rosso Sant’Antimo Fabivs | Ciacci Piccolomini d’Aragona (Tuscany, IT)

DESSERT-GRIST

S’mores Indoors

Chocolate Ganache, Malted Meringue, Graham Cracker Crumb & Smoked Hickory Ice Cream

Vino Ottenuto da Uve Stramature Renesium | Malvira’ (Piedmonte, IT)

Casey  Van Voorhis and her husband Patrick are launching (Grist) Provisions, a market that will offer popup dinners and take away fine-dining caliber breads, pastas and other specialty items, in the  District Provisions. (Grist)
Casey  Van Voorhis and her husband Patrick are launching (Grist) Provisions, a market that will offer popup dinners and take away fine-dining caliber breads, pastas and other specialty items, in the  District Provisions. (Grist)

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