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Dr. Craig Thiele appointed CareSource CMO

CareSource Management Group, (CSMG), a leading Medicaid managed health care plan, announces the appointment of Craig Thiele, MD, to the position of Chief Medical Officer.

Dr. Thiele brings more than 16 years of clinical leadership experience to the position with a strong background in managed care, clinical quality, and case and disease management.  In his new role, he will oversee case and disease management, medical utilization, pharmacy and medical director activities which focus on meeting the needs of CareSource’s membership and providers.

His background includes Senior Medical Director for CareSource as well as Senior Director of Clinical Affairs and National Medical Executive experiences with UnitedHealth Group.

Dr. Thiele received his clinical training at the Wright State University School of Medicine, where he also completed his residency in internal medicine.

CareSource Management Group offers a full spectrum of services for the administration of public-sector health care programs. Among these services are general administration, including claims processing, case and medical management, provider relations, decision support informatics, quality improvement, and regulatory compliance; member services, including a member call center and 24-hour nurse advice line; and financial consultation and turnaround.

Menafee appointed to Wright Library Board

On Monday, Feb. 11, the Oakwood Board of Education appointed Dr. Pamela Menafee as the newest member of the Wright Memorial Public Library Board of Trustees. Dr. Menafee was sworn in at the Feb. 18 Library Board meeting.

Dr. Menafee received her PhD in Education from Stanford University and currently conducts educational research and evaluation services. Her national clients include urban school districts, state education agencies, institutions of higher education, and K-12 STEM (Scientific, Technological, Engineering, and Mathematical) programs. She has served on the Board of Directors of the Alameda County (CA) Childcare Coordinating Council and as a visiting faculty member at Miami University.

“The public library is an integral anchor in any strong community,” said Dr. Menafee, who believes she will bring a passion for literacy and administrative expertise to her new role. She relocated to this community in 2005 from San Francisco with her husband, Robert, and their three children.

Centennial Reflections
Essays from the Oakwood Historical Society

The western leg of Oakwood
(1852 - today)

I undertake describing the establishment of west Oakwood reluctantly because it’s difficult to explain in words and wasn’t done by laying out nice straight streets. But how can we ignore the rolling hills and woody areas that define so much of the beauty of our city? You will remember the explanation of the geology of this area in the first section of this series where we delved into the topographic differences between the east and west sides of Far Hills Avenue. These same influences caused our early settlers. who wanted privacy and space away from the bustle of the city, to seek out what is now the Dayton Country Club and Hills and Dales sections.

The area along West Schantz Avenue from Beth Abraham Cemetery east to Oakwood Avenue was a half section, originally part of Col. Robert Patterson’s 2,000 acre Patent. A 50-acre parcel was sold to Henry Brown, his son in law and compatriot in the War of 1812. After many sales of tracts, this became the area of homes facing Sugar Camp.

The south half section was originally patented to Jesse Hunt who sold a substantial part to Horatio Gates Phillips, ancestor of many prominent Oakwood families. Through a series of sales, 24 acres became the property of George Cook, a canal boat captain who built a residence which stood until 1970. He sold it to Maj. Luther Giddings, a patriot of the Mexican War, who in turn sold it in 1852 to Col. James Findley Harrison (grandson of William Henry) who named it “Maysfield.” Harrison sold it in 1866 to Edward A. Parrott, brother of Henry Parrott, who became the developer of Forrer Road and Oakwood Avenue. Parrott sold it to Dr. Henry Hatcher in 1906, who platted the Maysfield subdivision in 1913 (Sometimes erroneously referred to as the Hatch Plat). To him we owe the streets between West Schantz Avenue and Southview Road and between Kramer Road and a line behind the houses facing Maysfield Road. The rest of the land from Maysfield to Far Hills Avenue and from Northview Road to Thruston Boulevard. was platted by the Houk Estate in 1922, in cooperation with some prominent families such as Kuntz and R.N. King.

Giddings also sold 32 acres to Daniel Garst who sold a small two acre parcel near the corner of Far Hills Avenue and Rubicon Road to David Gutwein in 1904. He had a family of 17 children so he built a house with 13 rooms on the hill
where the four family white apartment is located behind Huffman Park. He platted five lots in 1907. Early resident Edith Beacham, in an oral history by the Oakwood Historical Society, tells of growing up there.

The rest was sold by Garst to Hon. George W. Houk and it became the cornerstone of the Houk property in Oakwood. When George was elected to Congress and moved to Washington D.C. he gave the property to his daughter Katherine, who, with her husband Harry E. Talbott, expanded the house into the well known “Runnymede” which stood until the mid 30’s at the top of the hill where Katherine Terrace is now. This is next to the site of the famous Runnymede Playhouse where polonium was developed for the atomic bomb during World War II.

The next quarter section to the south was originally Patented to David Worman and, after several sales came to Theodore Barlow, who sold to William Kramer who established Kramer’s Winery and pleasure gardens. His widow sold to the Dayton Country Club in 1907. Barlow also sold 103 acres to Elizabeth P. T. Houk in 1903, thus creating the remainder of the 160 acres of Houk property which winds through beautiful roads such as Runnymede, Oakmead Place, Sweetwood Lane, Walnut Springs Drive and Thornhill Drive.

Parcels in this area were transferred to family members for creation of landmark estates such as George H. Mead & Elsie Talbott Mead’s “Little Woods” at 1000 Runnymede Road (recently subdivided). There are also the classic Tudor at 1215 Runnymede built for George Shaw Greene and Daisy Talbott Greene (named “Excelsior”, and the Mansard French revival built by Nelson S. Talbott on Carter Talbott Circle off 1600 Runnymede Road. These areas became part of Oakwood in annexations of 1911, 1912, and 1928. Their addition to the natural beauty of the city was recently recognized by the city’s purchase of five acres for the new Centennial Park on Runnymede Rd.

South of the Houk-Talbott tracts and west of Far Hills were by in large acquired by John H. Patterson around 1906 as a part of a plan to create exclusive home sites for his executives and to create a public park to be called Hills and Dales which he ultimately gave to the City of Dayton in 1919.

The housing area was created from a bridle path known as Panorama Road which started at Dorothy Lane and went north to what is now Forrer Road. He created the Old Barn Club near Oak Knoll and Patterson Boulevard for his employees. At the intersection of Oak Knoll and Panorama Road was a park called Inspiration Point. Later, as Ridgeway Road and Deep Hollow Road were developed, he sold a tract to his patent attorney Carl Beust. After his death, his son, Frederick, sold tracts to C.E. Steffey, Fred Rike, J.H. Baringer, S.C. Allyn, H.H. Hardman and Colin Gardner, All but the Allyn house still stand as beautiful reminders of another era.

While difficult to follow, this part of Oakwood gives ambiance to the area of brick paved roads with overhanging trees and sloping hills with intersecting private roads of which few suburban communities can boast.


Development firm acquires Hooper Concepts

Vince Lewis, chairman of 4 Iron Development Group, is pleased to announce the Jan. 31 acquisition of Hooper Concepts of Dayton, Ohio.

Hooper Concepts is a Dayton based commercial garment decorating, advertising specialty solutions, and promotional products business which was founded in 1984. The company specializes in creating unique solutions to help customers establish brand identity and get their message out. Hooper also provides customers traditional screen printing, embroidery, and state-of-the-art digital-to-garment printing.

Manufacturing activities for Hooper will remain at 400 Linden Ave with corporate offices being moved to the Rough Air Small Business Center located at 135 W. Dorothy Lane in Kettering. 4 Iron Development is an investment partnership, between Rough Air Associates and Acorn Enterprises, focused on acquiring small businesses in the Dayton area that can be positioned for long term growth. Rough Air Associates is an investment, advisory, and commercial real estate firm based in Kettering.

The deal was brokered by Aaron Delidow and Bob Hochwalt of Provest Properties, with legal arrangements handled by Greg Gannt of Alberry, Cross and Fogarty. Terms of the deal were not disclosed.

‘Three of a kind’ – Las Vegas and other great food bets

OK, I admit it!  Just like Uno, the darling Beagle, who recently won the Westminster Dog Show, when it comes to trips, I’m a body pushing a nose.  Sniffing out the best scents for cents makes sense.

Here’s a “three of a kind” suggestion for your next Vegas run.  Head down the strip toward Circus, Circus and look to the right (2985 S. Las Vegas Blvd.) and you will find The Peppermill, site of the best imaginable breakfast. This 32 yr. old real but retro eatery takes you back to the Sinatra/Martin/Davis era.  

Believe it, they have a huge menu featuring 5-8 egg omelettes and hashed browns that put the glycemic index out of your mind.  After that, jog up the street to The Venetian Hotel where you will have scheduled a workout and couples massage at the inimitable Canyon Ranch Spa.  Whew!  So now it’s time for lunch/brunch at Thomas Keller’s Bouchon (702-414-6260) inside the Venetian.  If you’ve not been blessed enough to dine at his uber-chic, NoCal’s French Laundry, here’s your chance for a standout meal.  

The Keller experience is that attention to detail makes the difference between great and good whether it be a restaurant, bistro or bouchon.  The alluring space has a delicately tiled floor that imitates overlapping oriental carpets all topped by the world’s longest pewter bar.  Here we have a focused French menu, out of the genre playbook, that is executed with confidence and consistency and service that is relaxed but focused on anticipating guest’s needs not reacting to them. (The kitchen even has silence cloths on hard surfaces to help lessen the chefs’ stress.)  

Standouts were Poulet Roti, Poitrine de Veau and Moules au Safran.  Pastry Chef, Chris Herrin’s sweet solutions, Tarte au Citron, Pot de Creme and Mousse au Chocolat were voluptuously satiny and disappeared on my lips leaving only a sigh.  Be sure to take a goody bag of scrumptious cookies and candies, which are available at Bouchon kiosks throughout the hotel, home to those you love.

Now some serious shop till you drop in the Forum Shoppes at Caesar’s Palace. And alas, it’s time for a snack or dinner.  Cross over through the Caesar’s Casino and you will find Rao’s Italian Restaurant (702-731-RAOS) from Queens, New York where seating is almost impossible.  Rao’s has been on my personal “to do” list for sometime and it did not disappoint.  

You’ll be greeted by “Bubbles” the maitre’d who is right out of Italian central casting and should be in the movies.  It was love at first hug.  My meal was a wonderfully executed Caesar Salad and two lusty, chubby meatballs that were not gut bombs but filled me up.  I still remember the redolent sauce (gravy, to some) with just the right spicing and consistency.  Also noteworthy were the Chicken Piccata and the Gnocchi. Movin’ on down the road to Phoenix where my new BFF, Howard Seftel, food critic for the Arizona Republic, proferred suggestions for must tastes in the area.

The Roaring Fork (4800 N. Scottsdale Rd; 480-947-0795) is a long time favorite of mine.  There is one in Austin, Texas as well (yep! I’ve been to both).  There is a convivial ambiance with an expose kitchen.  The service is guest-centric and crisp but with a feeling of warmth.  It’s difficult for me to pass up the steaks here because they are flat out the best I’ve had anywhere.  A close second though is the Green Chile Pork and of course you can’t leave without having the Green Chile Macaroni. This is their signature dish and the culinary equivalent of Prozac.

Cowboy Ciao! (7133 E. Stetson, Scottsdale; 480-WINE-111)  Already you can sense the playfulness that abounds in owner Peter Kasperski’s restaurant.  This smart, savvy enterpreneur doesn’t just play in a corner of the sandbox, the whole sandbox is his as he is setting about making Scottsdale a restaurant destination in one square block.  In addition to Cowboy Ciao he has Digestif, Mexican Standoff, See Saw, Shell Shock and Kazimirez.  It’s fun to put yourself into Peter’s hands because he has crafted his energetic rooms with the skill of a Cirque de Soleil producer/director.  His entertaining food—and I mean Snap!, Crackle!, and Pop!—is offered on a menu that is amusing and light-hearted.  He attracts a hip crowd that is willing to tango with their tastebuds and delight in a tingle on the tongue.  Peter is going to develop a coterie of suitors and devotees.  I for one enjoyed the Stetson Chopped Salad (most unusual/ most memorable salad I’ve ever had), the Abs of Squeal and the Bacon Chocolate Chip Cookie.  Peter you get my stockpot of accolades and I’m waiting to return to try the other of your restaurants.  It won’t happen soon enough.

Thanks to Peter Kasperski for sharing his unforgettable Stetson Salad recipe and to Ivars from the Roaring Fork for the Green Chile Pork recipe. Be sure to thank them and tell them you’re from Oakwood.

Chopped Stetson Salad (serves 2)

Israeli or “pearl” couscous (cooked) 2 oz.
 arugula 2 oz. chopped
roma tomatoes  2 oz. diced
smoked Salmon 1 1/2 ozs.
Asiago cheese 1/2 oz.
pepitas 1/2 oz.
black currants 1/2 oz.
super sweet dried corn 1 oz.
Pesto Buttermilk Dressing
pesto 1/2 cup
shallot 1, rough chop
aioli 1 cup
buttermilk 1 cup
coarse black pepper 1/2 teaspoon
1/2 lemon, juice only
salt and pepper to taste

Add first three dressing ingredients to food processor and blend thoroughly.  With motor running, pour in buttermilk.  Add remaining ingredients to combine.  Store in refrigerator.

Green Chile Pork

2 Tbsps. corn oil
2 lbs. coarsely cut boneless country style pork ribs
2 cups diced yellow onion
1/4 cup minced jalapeno chile
1 cup seeded, stemmed and minced dried new Mexico green chiles
1/4 cup minced garlic
2 cups roasted, peeled and pureed poblano chile
1 cup grated Pepper Jack cheese
24 (6 Inch) flour tortillas
1/4 lb. butter
Kosher salt and cracked black pepper to taste

Over a fire, in a cast-iron pot or Dutch oven, heat the corn oil.  Season the pork with salt and pepper.  When the oil is hot, add the pork, onions, jalapeno, New Mexico dried chiles, and garlic.  Cook over the fire until the pork is tender, approx. 11/2 hrs. Add the poblano chile puree and simmer for 45 mins to 1 hr.  Season to taste with salt and pepper.  Serve the green chile pork from a kettle or crock, topped with grated cheese.  Lightly brown the cheese if possible.  Grill the tortillas and brush with the butter.  Spoon the green chile pork into the tortillas and roll them up.  Serves 4.

To contact this columnist with questions, comments or suggestions go to

C’est Tout toasts five ‘tres bien’ years

It’s celebration time for C’est Tout. Just a little past five years ago, in January, 2003, C’est Tout opened its doors to become one of the most popular eating spots in this part of Ohio. Located in the heart of Oakwood, C’est Tout’s charm takes you directly to provincial France. The rich yellow interior and French provincial appointments in the main dining room, the glass-enclosed patio along Far Hills Avenue, and the cozy, intimate bar invites you to enjoy whatever mood you may fancy.  This choice of ambience is just one positive.

Chef and owner Dominique Fortin has built a sturdy reputation for excellent food; he sees to it personally. “ I am here from morning to closing every day” he said in his very-French accent. He not only is master of the kitchen, but in his concern for happy patrons, you’ll always find him briskly moving among them to make sure both food and service top his high standards.

The main dining room menu is laden with wonderful combinations - many with a contemporary French twist. – try his Oyster, Seaweed, Portobello Mushrooms with Teriyaki and Sweet Chili Sauce, or Fricassee of Snails, Wild Mushroom and Scallions with Garlic Butter for hors d’ouevres; or for an entree, Penne with Bay Scallops and Rock Shrimp New Orleans style. Of course, Chef Dominique always offers the more traditional foods such as salmon, lamb and filet of beef, often with an inventive touch.

New recently is C’est Tout’s addition of a “bar” menu, perfect when you want something smaller to eat, before or after a concert or movie, e.g.. We tried the “Hoagie Beef Tenderloin Sandwich with Sautéed Onions and Mushrooms – really a bargain at $9.75 and almost too much to eat. The plate is lavished with French Fries that are the best in town. The bar menu also offers Roasted Chicken Wings for $4.75, “French”  Burger for $9.25 and Fried Tilapia with Tartar Sauce for $7.25. Added to the “just what you want” was the fun of seeing so many young couples having a drink in the bar before they strolled into the dining room for dinner.

Keeping an independent restaurant healthy has been a challenge but Dominque Fortin, and his wife Sallie, who takes care of the business part of the operation, have found the successful formula. A visit there will prove why.

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February 26, 2008
Volume 17, No. 9

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