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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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