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.
The price is $92 for the meal with a list of boutique wines selected by Michael Freeman, a sommelier.
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.
WHO ARE CASEY AND PATRICK VAN VOORHIS?
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.
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?
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.
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?
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.
What’s on the menu: The Grist popup dinner is described as followed on the event’s Eventbrite page:
Heirloom Tomato and Cucumber Salad
Whipped Burrata, Fines Herbes Ice, Shaved Radishes & Sherry Vinegar
2016 Fiano di Avellino | Colli di Lapio (Campania, IT)
Quattro Fromagi Agnolotti del Plin
Parmesan Frico, Basil Oil, Black Garlic, Parmesan Glaze
2014 Nebbiolo | Barboursville (Piedmonte, VA)
THIRD COURSE- GLASZ BLEU OVEN
Toasted Ciabatta, Basil Aioli, Fried Oyster
2017 IL Nero di Casanova Rosato | La Spinetta (Tuscany, IT)
FOURTH COURSE-GLASZ BLEU OVEN
Duo of Lamb & Beef
Roasted Potato Puree, Sweet Pea & Mint Sauce
2014 Rosso Sant’Antimo Fabivs | Ciacci Piccolomini d’Aragona (Tuscany, IT)
Chocolate Ganache, Malted Meringue, Graham Cracker Crumb & Smoked Hickory Ice Cream
Vino Ottenuto da Uve Stramature Renesium | Malvira’ (Piedmonte, IT)