Engagement_______________________________

Huban - Rittinger

Dr. Kevin and Marga Huban of Oakwood, Ohio are thrilled to announce the marriage of their daughter, Laura Love Huban, to Nicholas David Rittinger, son of David Rittinger and Carol Schwalbach of Fort Thomas, Kentucky.

Laura is a 2003 graduate of Oakwood High School and a 2007 honors graduate of Earlham College in Richmond, Indiana with a Bachelor of Arts degree in Fine Arts and Education.

Nick is a 2003 graduate of the University of Kentucky in Lexington with a Bachelor of Science degree in Electrical Engineering.  He is employed by Kohrs Lonnemann Heil Engineers, PSC in Fort Thomas, Kentucky.  Their wedding will take place Saturday, June 16, 2007 in Cincinnati, Ohio.

City staff struts

City of Oakwood employees laced up their gym shoes and hit the pavement during lunch to participate in the 3rd Annual Healthy Ohioans Walk, Wednesday, May 16.

The group joined other Ohioans towards the goal of having over one hundred thousand people walk one mile at noon.

 The Governor’s Advisory Council on Physical Fitness, Wellness and Sports sponsors this annual event to encourage everyone to get active and stay healthy!

GOP candidate screenings to begin in June

The Montgomery County Republican Party announced today they would soon begin screening interested citizens to be potential Republican candidates for the 2008 election cycle.

“We really want to get interested Republicans to run for the 2008 elections,” said Montgomery County Republican Party Chairman Greg Gantt. “We need our best and brightest on the ticket. The screening process will begin in June.”

Interested individuals should send their resume ASAP to: Montgomery County Republican Party, Attn: Robin Lehman, 369 W. First Street, Suite 201, Dayton, Ohio 45402.

El Meson keeps clientele loyal with creative menu

By Tanya Noffsinger

Herman Castro, patriarch of El Meson, had a vision in 1978 of bringing to Dayton “the passion of what food means to people.”  Fast forward almost 30 years and now our community is blessed with an independent dining establishment not at all bothered by the vociferous rantings of restauranteurs who are losing business to the “interlopers.”

Being a visionary must be in the Castro DNA as son Bill sees to it that El Meson is constantly in a state of becoming and that is what continues to keep its loyal clientele returning while attracting new well travelled “foodies” who want a taste of real.  Their latest concept is Gourmet Quesadillas with fillings from Spain, Mexico, Peru, Columbia, Cuba, Argentina and Jamaica.  Each of these is filled with ingredients indigenous to the country and can be coupled with beef, chicken, chorizo, pork or shrimp and 14 different sauces.  OK all of you math geeks, figure out that permutation and you find out this “ain’t your Daddy’s quesadilla.”  You can choose a tapas size or a full size if you want to share with friends while you have a mojito or pitcher of Sangria.  The Jamaican quesadilla with shrimp and corn salsa was my fave out of the many that were delicious.

You MUST try the Whole Fish (snapper or tilapia) Fried in Olive Oil.  Covered by a palimpsest of crunch, this is hands down the most succulent fish I’ve ever eaten.  

Customers Vincent Davis and Diana Cataldi shared with me.  I would couple this with arepas which are sweet corn cakes that will satisfy and top it off with a carmel dulce de leche quesadilla with fresh fruit and whipped cream for dessert.
Si comes bien te sientes bien!

To Go:  Across from the now demolished Woody’s Market at 903 E. Dixie Dr. in West Carrollton.

Reservations accepted at 937-859-8229

To reach this columnist with comments, questions recommendations go to musicalfeast@aol.com

Courtesy of the Castros, here is a refreshing libation for your patio soirees. 

Mojitos

Makes (2) 6 oz. drinks

6 mint leaves, a few more for garnish
4 oz. Silver Rum
3 oz. FRESH lime juice
3 oz. simple syrup
2 oz. club soda
sugar cane (if available)

Muddle (bruise in a mortar and pestle) 3 mint leaves in each glass.  Combine 4 oz. Silver Rum and 3 oz. FRESH lime juice with 3 oz. of simple syrup (1 to 1 ratio of sugar to water, dissolved).  Top each glass with 1 oz. of club soda.  Garnish with sugar cane and sprigs of mint.

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