All posts by Bob Talty

Tuesday, Jun 25

Carvers Passport to Fine Wine – Moet Hennessy Wine Pairing Dinner

Mark you calendar for the next great Carvers wine pairing dinner featuring Moet Hennessy US fine wines and campaigns along with Chef Drew’s fabulous food parings and special guest speaker Kate Reidel. Tuesday evening, June 25th at 6:30.

 

 

Call for reservations – seating is limited: 937-433-7099

 

 

 

 

Reception
Terrazas Torrontes

First Course
Terrazas Chardonnay
Spanish Salmorejo

Second Course
Cheval des Andes
Ibiiza Ham Croquettes

Third Course
Numanthia Numanthia
Albondigas with Potato Spears

Fourth Course
 Numanthia Termanthia
 Roasted Pork Shoulder
Spanish Rice 

Dessert
Hennessy XO Cognac
Pestinos & Horchata

Call for Reservations
 937-433-7099

$100 Per Person

 

 

Dayton Hospice – Steins, Stems, Spirits, Savories and Sweets

Carvers was honored to be a part of the Dayton Hospice fund raising event – Steins, Stems, Spirits, Savories and Sweets last weekend at their new headquarters building. The Carvers team provided food with other area restaurants while guests mingled and enjoyed fine food, drinks and friendships. “This event is so special because it enables us to lift up and highlight the creative chefs of wonderful local restaurants and the craftsmanship of local breweries, wine shops, bakeries and chocolatiers,” said Teri Anderson, the event chair in a release. “Ohio’s Hospice of Dayton emphasizes celebrating life every day, and we are excited to feature businesses from our community that help us celebrate those important milestones in our lives.” Below are some of the folks that joined us at the event.

Visit Carvers Steaks & Chops and Fish for Lent

Although Carvers is recognized in the area for steaks and chops, we also offer great seafood and fish meals for the Lenten season. Lent is a solemn religious observance in the Christian liturgical calendar that begins on Ash Wednesday (first week in March) and ends approximately six weeks later on Holy Saturday, the day before Easter Sunday. The purpose of Lent is the preparation of the believer for Easter through prayer, doing penance, repentance of sins and denial of ego.

Seafood and fish menue

Wednesday, May 29

Carvers Passport to Great Beer – Dayton Beer Company Brew Pairing Dinner

Mark you calendar for Carvers first Passport to Great Beer pairing dinner featuring Dayton Beer Co. and the chef’s unique food pairing. Join us on Wednesday, evening May 29th to learn all about craft beer making and enjoy your friends, make new friends and taste the special menu. Guest speaker is Pat Thimons Director of Sales for the Dayton Beer Co.

 

Menu to follow

 

 

 

 

Reservations are required – 937-433-7099

Wednesday, May 22

Carvers Passport to Fine Wine – Wente Vineyards Wine Pairing Dinner

 

If you have not been to one of Carvers Passport to Fine Wine tasting or pairing dinners, you are missing one of the best culinary and wine events in the city. Here are some of the folks that enjoyed the Winte wine pairing dinner this week.

Mark you calendar for Wednesday, May 22 for a Chardonnay Day Wine pairing dinner featuring Wente Vineyard wines, great cuisine and friendly atmosphere. Come mingle with regular friends, meet some new ones and learn about Winte Wines from our expert guest speaker Paula Witkowski.

$80 Per person – please call the restaurant for reservations as seating is limited: 937-433-7099

 

 

 

 

Hosted by
Paula Witkowski
nd Chef Drew Ballard

Reception
Murrieta’s Well Rose

First Course
Murrieta’s Well “The Whip” White Blend
Sizzling Shrimp Scampi with Herb Toast Bites

Second Course
Wente Riva Ranch Chardonnay
Spring White Salad
Cauliflower, Grapes, Pine Nuts, Garlic
Buttery Yogurt Dressing

Third Course
Wente 135th Anniversary Chardonnay
Herb Crusted Cod with Pea Puree

Fourth Course
Wente Charles Wetmore Cabernet Sauvignon
6oz Filet Mignon with Gorgonzola Sauce
Pan Sauce Bordelaise served with Mushroom Risotto

Dessert
Murrieta’s Well “The Spur” Red Blend
Blackberry Cobbler with Fruit Sorbet

$80 Per person
Reservations Required. 937-433-7099

 

Tuesday, Apr 30

Passport to Fine Wine – Trinchero Vineyards Wine Tasting

If you missed the Trinchero Wine tasting event at Carvers, you missed some great wine, excellent food, music in the lounge and a fun drawing for lots of great prizes. Take a look at some of the folks that joined us for another great Carvers wine tasting event produced by Josh Dodson, Carvers wine sommeliar.

 

Join the Carvers team and your friends for an incredible afternoon of fine wine and food

Saturday, March 30th 1PM – 4PM

Featuring Wines from the Trinchero Family Portfolio
Trinchero Family Estates, Folie a Deux, Joel Gott, Napa Cellars, Terra D’Oro,
Charles & Charles, Carmen, Dona Paula, Lock & Key, Sea Glass & The Show
Taste over 30 selections from the Trinchero portfolio  & food prepared by Chef Drew Ballard

 

 $40 Per Ticket
100 tickets available
Tickets can be purchased in advance in person or by phone.
Live Music & Raffle in the lounge during the tasting!

 

 

Business casual attire is requested
Please Contact Josh Dotson  937-433-7099
Limited Space Available. Reservations Required

Wednesday, May 15

Woodford Reserve and Old Forester Whiskey Dinner

Save the date – Come join the Carvers Chef Drew and our wine sommelier Josh on Wednesday evening, May 15 for a Woodford Reserve and Old Forester Whiskey Dinner with “Whiskey Pete” from Brown Forman Brands. If you want to learn more about fine whiskey while enjoying great food paired with your favorite Whiskey, come and join other Carvers guests for this unique evening. Please call for reservations: 937-433-7099

$80 per person

Menu to follow.

 

 

 

 

 

 

 

 

 

 

 

Carvers Gluten Free Menu

Carvers Steaks & Chops Gluten Free
(Please specify no steak seasoning)

Appetizers:
Iced Jumbo Shrimp Cocktail (6 large shrimp with cocktail sauce)                      11.50

Sides and Sauces: Try one or several. They are the perfect accompaniment to any steak.
Portions are large enough to share.
Béarnaise Sauce a classic preparation                                                                       4.
Sautéed Mushrooms with a hint of garlic                                                                 5.

Seafood:
Shrimp Scampi                                                                                                         23.
Jumbo shrimp sautéed in garlic and Chablis wine with diced tomato
Basil Mustard Salmon                                                                                             24.50
Baked with a light crust of mustard and basil
South African Lobster Tail                                                                                       Mkt.
Broiled and served with drawn butter for dipping
Alaskan King Crab Legs                                                                                            Mkt.
1 ¼ lb. steamed and served with drawn butter for dipping

Every entrée comes with your choice, Mixed Baby Greens Salad with Goat cheese , glazed walnuts  in Pinot Noir vinaigrette, Spinach Salad with apples, glazed almonds and cranberries, Romaine Salad with Bleu cheese, bacon, roasted onions and peppers in a Balsamic vinaigrette and your choice of Baked Potato, Roasted Garlic Mashed Potatoes, Roasted Vegetables.

 Steaks and Chops:
New York Strip – Juicy and flavorful Angus beef         Standard Cut                25.50
Carvers Cut                   27.50
Filet Mignon – Our most tender steak                             Standard Cut                28.50
Carvers Cut                   32.50
Grilled Lamb Chops                                                                                                     31.
Double thick-cut chops marinated with herbs, garlic and olive oil
Cider Maple Glaze Pork Chop with apple chutney                                               24.50
Kansas City Strip                                                                                                         29.
18 oz. classic cut strip steak served on the bone
Rib-Eye – 14oz rib eye steak, hand carved daily                                                  27.

Prime Rib: Our Prime Rib is an award-winning specialty! The finest Midwestern beef is seared in an herb crust and slow roasted for hours to ensure the most-tender and the most flavorful prime rib available.

Standard Cut 10 oz. Please specify no Au Jus                                                25.
Carver’s Cut                                                                                                             31.
One and a quarter pounds, served on the bone. Please specify no Au Jus

Combinations: Create your own combination. Add these items to your entrée order.
Shrimp Scampi 3 jumbo shrimp sautéed in garlic and Chablis wine with diced tomato         11.
¾ lb. Alaskan King Crab Legs with drawn butter for dipping                                                       Mkt.
Cold Water Lobster Tail 8 oz                                                                                                                Mkt.

Wednesday, Mar 6

Passport to Hardy Spirits Paring Dinner – Tullimore Irish Whiskey

Join the Carvers team for a unique evening of fine cuisine paired with Tullamore Irish Whiskey on Wednesday, March 6th starting at 6:30. Come with your friends and make new friends while learning about and tasting this popular whiskey from the Tullamore brewery. Tullamore D.E.W. is a brand of Irish Whiskey produced by William Grant & Sons. It is the second largest selling brand of Irish Whiskey globally established in 1829 in Tullamore County Offaly, Ireland.

 Hosted by Chef Drew Ballard
Welcome Cocktail
Tullamore Dew Mule

First Course
Tullamore Dew Original & Toxic Blonde
Smoked Oysters

Second Course
Tullamore Dew Cider Cask & Toxic Kings Blood Irish Red Ale
Poached Apple Salad with Cider Vinaigrette

Third Course
Tullamore Dew Carribean Cask & Toxic Hangar 18 Coconut Porter
Lamb Lollipops

Fourth Course
Tullamore Dew 12yr & Toxic Hatless Bastard Dry Irish Stout
6oz Stuffed Filet, Bacon Wrapped with Boursin Cheese
Finished with Tully Whiskey Peppercorn Sauce
Roasted Spring Vegetables

Dessert
Irish Coffee
Dark Chocolate Sticky Toffee Pudding

$75.00 Plus tax & gratuity.
Limited space available.   Reservations required. Contact Michael Parks to reserve at 433-7099