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Wednesday, May 25, 2011
Thieves strike five Kettering restaurants in 90-minute period
KETTERING — Kettering police are searching for two suspects they believe may be responsible for a rash of restaurant break-ins that occurred in a 90-minute span on Tuesday night, and the head of the local restaurant association is warning its members to take precautions.
Kettering officers were dispatched to alarms at China Cottage, Barbecue Hut, China Buffet and Pepito’s restaurants on Wilmington Pike and Mamma DiSalvo’s restaurant on East Stroop Road between 10:30 p.m. and midnight and found forced entry to each eatery, according to Kettering Police Department officer and spokesman Michael Burke. In each case, the front door or window was found to be broken. Some sustained cash losses, and others were ransacked, with Mamma DiSalvo’s suffering the most serious loss as its safe was stolen, Burke said.
Shari DiSalvo, whose family owns and operates Mamma DiSalvo’s, said thieves broke through the main front doors, smashed a cash register and stole property.
Mamma DiSalvo’s video surveillance cameras captured images of two suspects approaching the business after parking a maroon Honda Odyssey mini-van in the front parking lot, and leaving with restaurant property.
One suspect’s face is covered by a mask, while the second suspect’s face is partially uncovered, Burke said. He was described by police as a while male between 20 and 35. Anyone with information is asked to call Kettering Police Detective Vince Mason at (937) 296-2555.
Kettering police say a break-in at El Meson in West Carrollton also on Tuesday night is believed to be connected to the Kettering restaurant break-ins.
Shanon Morgan, president of the Miami Valley Restaurant Association, said late Wednesday afternoon that she has notified several restaurant owners by phone about the break-ins and is preparing a written advisory to members restaurants warning them to take precautions against similar incidents.
Thanks to my DDN reporting colleague Jeremy Kelley, who contributed to this report.
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Dolcessa gelatos find a home at The Chef Case at 2nd Street Market
Those who developed a liking for the gelatos produced by the former Dolcessa have a new place to get their fix: The Chef Case located in the 2nd Street Market in downtown Dayton.
Dolcessa gelato cafe operated first in the Oregon District and later on Brown Street near the University of Dayton before closing in December 2009, although the gelatos live on on the menus of some local restaurants and at special events around town. The Chef Case stocks a few flavors that will be available when the market is open from 11 a.m. to 3 p.m. Thursday and Friday, and from 8 a.m. to 3 p.m. on Saturday.
The Chef Case is the brainchild of Chef Joe Fish, the former executive chef at Pacchia.
Here’s what the folks at the 2nd Street Market had to say about Joe, The Chef Case and Dolcetta in a recent news release:
After sauteing his way around the globe, The Chef Case proprietor Chef Chef CaseJoe Fish is back to his roots when he discovered there’s no place like home! Fish has broiled for the best, working for places like the Savoy Hotel in London during his European expedition. He also spent 12 years poaching the Big Apple before a serendipitous 15-year Carroll High School reunion in which he met his wife Tonia. Fish moved back to Dayton from New York, taking over the executive chef role for the former Pacchia and found himself in a new role as a father. In addition to preparing take-home dishes and pressing paninis at the Market, Fish works as head chef at the University of Dayton Virginia W. Kettering residence hall.
The Culinary Institute of America alum offers seasonal prepared foods including upscale, allergy-conscious deli salads featuring local ingredients and artisan grilled sandwiches. “Our products change with the seasons,” Fish says. “We work closely with local farmers and incorporate as many locally produced ingredients as possible.” Customers may enjoy gourmet offerings for brunch or lunch at the Market, or take them home by the pint. “All of the prepared foods in the Case are priced by the pound, so customers may take home as much or as little as they need,” Fish explains.
Sweet-toothed fans know The Chef Case is the place to be for their local desserts. “We sell Dolcessa, a locally crafted gelato, and we are the only vendor at the Market offering authentic, gluten-free, French macarons,” Fish says. Almost all of the offerings at The Chef Case are gluten free. “Tonia has celiac disease, an autoimmune disorder in which her body has an allergic-like reaction to gluten, which is found in many grain products,” Fish explains. “About 1 in 105 Americans have this disorder, and my family has given me unique perspective of the importance of allergy considerations in food preparations.” Fish has earned food safety and food handling certification through ServSafe.
For more information, check out the Chef Case Facebook page.
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