Sprig Dining Experience - Dayton, OH

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Sprig Dining Experience - Dayton, OH

Rooted in community, Sprig hosts curated private dinners & bespoke food tasting experiences.

12/14/2024

𝓤𝓹𝓭𝓪𝓽𝓮 …

Hello Beautiful Friends!

Today I write to share some news and changes. The wild and wonderful thing about putting yourself out there is you never know who’s looking with opportunities waiting. ✨

Over the last two decades I’ve pursued many dreams, all successful and failures in their own special way. I’m always open to growth and change, I’m no longer open to unnecessary stress. Having to cancel the last two events due to circumstances out of my control reminded me that I just want to create to create, to teach and to learn. Not to create content for multiple social accounts. This is what I have been processing heavily when all of a sudden opportunity came knocking on my door, reminding me it’s okay to let go of one vision to make room for another. 🚪

While in 2025 I will host a few tables, I will also be writing ✍️ 📙and teaching….and here is the fun one - guest appearing as a Chef 👩🏼‍🍳 locally (more on that soon).

And ALL of this will be shared from personal account ✨

The hundreds of you on my mailing list will also continue to get updates.

Long story short, no more socials in multiples. There is no need because my brand, is me. Just me.

I’m no longer choosing a word of the year but if I did - it would be 𝓢𝓲𝓶𝓹𝓵𝓲𝓯𝔂.

If you’re not following me personally, I invite you to - but no pressure 🤪 just know I appreciate it. ❤️

Wishing you all a Happy & Warm Holiday Season. Thanks for joining me on this ride.

12/09/2024

Not all wreaths go on doors. 🎄

12/05/2024

Simple pleasures, the Linzer Cookie is just that! This easy to bake cookie was on my list to recreate this year and it wasn’t nearly as hard as I thought it might be. The end, result was a confectionary delight I will continue to perfect!🎄

𝓛𝓲𝓷𝔃𝓮𝓻 𝓡𝓮𝓬𝓲𝓹𝓮

INGREDIENTS
 1 1/3c gluten-free flour blend (+ more for dusting) for this cookie I use Bobs Red Mill (it’s grittier and knew it would hold well for a gluten free biscuit cookie)

1/2 c + (½ cup) powdered sugar or desired amount for dusting
  2/3 c softened butter (sub vegan Mykonos butter)

1 large egg yolk
  ½ tsp lemon extract (or 1 tsp lemon zest)
  ½ cup jam of choice (I use homemade raspberry preserves)

Powdered sugar for dusting

View my stories/plate highlights for the step by step instructions 👀✨

More recipes coming soon!

12/04/2024

Orange 🍊 and clove are my favorite this time of year, not only for their flavor in cooking and baking, but also in layering our home with traditional old fashioned trimmings for the season of Yule ✨ I love to adorn our table with these festive and fragrant Pomander - an anglicized version of the French “pomme d’ambre,” meaning amber apple; a decorative ball that held perfumes and incense.

3/4 cup Orris Root Powder
1/2 cup Cinnamon
1/4 cup Ground Cloves
2 Tablespoons Ground Nutmeg
2 Tablespoons Ground Ginger
About 1/4 cup per fruit Whole Cloves
Whole Oranges, Apples, Pears, Lemons, or Limes

Mix all ground spices in shallow dish and set aside.

Stud fruit with whole cloves spacing about 1/4” apart.

Roll fruit in the spice mix.

𝓟𝓻𝓮𝓹𝓪𝓻𝓲𝓷𝓰
Before studding your fruit with cloves, you can use a bartender’s citrus peeler/grater tool to artistically cut away line of zest from the skin

Using a knitting needle, skewer, or other sharp narrow object to poke holes in the fruit before inserting cloves will make this much easier. Tie a festive ribbon around the fruit and hang as a holiday decoration. This will last for years and can be used in closets to ward off moths.

Recipe from

11/26/2024

An early bird, from my early years. 🦃

Thanksgiving dinner has been one of my favorites for years! Never met a turkey I didn’t like, but I’ve changed my process of roasting the ole bird over time. Here a few tips I have for a cooked to perfection Turkey.

𝓣𝓾𝓻𝓴𝓮𝔂 𝓣𝓲𝓹𝓼 𝓯𝓻𝓸𝓶 𝓢𝓹𝓻𝓲𝓰

🦃 Brine your bird - a good ole rubbin of fresh thyme, kosher salt, rosemary the night prior to cooking does wonders for flavor. I also hide shallots and garlic cloves under the skin, cover with foil and let the bird take it all in!

🦃 Skip the stuffing - contrary to this photo which was from 2016, I no longer cooking stuffing in the bird. I usually lodge a few apples, onions and root veggies and aromatic herbs which gives the bird a sweet savory bit of flavor in every bite!

🦃 Don’t set it to forget it - tending to the bird while cooking is important to its flavor! Basting is good, but a brush to it with rosemary oil occasionally while cooking not only keeps its juicy but crispy with punch.

🦃 Let her chill bro - before you carving, let the Turkey rest. I usually allow mine to sit for 30-45 minute in its juices before carving. Too soon exposure to air will cause it to dry out, don’t be the cook that serves dry turkey.

A little flavor alchemy for y’all.

Share your tips in the comments 👇🏻

11/25/2024

Does anyone else feel like the year has flown by? I feel the majority is wishing its end away.

I am not. Because I’ve learned so much and for that I am GRATEFUL.

For anyone here, Hi I’m flavor and taste alchemist.

As I dive into planning my favorite meal of the year this week - the one that unveiled aside me I love decades ago, it’s extremely overwhelming knowing I have to recreate everything to meet my current health needs.

Shortly after finally deciding to move forward with I was diagnosed with an autoimmune disease. It’s thrown me completely off track and I realized recently it was a track I needed thrown off….but everything is changing.

They say it’s better to choose to change, than be forced. I’m somewhere in the middle and exhausted frankly. One of the last meetings I had for Sprig, I was told “I needed to make money for it to be worth it.” and of course I walked away thinking I’m not doing enough which then lead to imposter syndrome kicking in, which lead to me pausing to reflect.

After that one of the deepest and focused hibernations awaits to prepare for my “track” in 2025.

This morning I sat and looked backed at a decades worth of photos. It’s all the same year after year, create, hustle, create, hustle.

You reap what you sow….i sow beauty - authentically - and have for decades, it’s who I am as a person, my DNA and nothing will ever change that.

The next year will be more about creating to inspire, to teach and to build community, for rest and healing, for me and for what I love.

I am excited for our Yule Table in two weeks and gathering to close this year out in community. Then it’s back to the drawing “table” for Sprig as I resurrect my blog fusing my love of creating, cooking, gathering, writing and more in 2025. (Stay here though, because more is coming here too! Rumor has it something beautiful in the Spring with 🌿

More sneak peeks of our Yule Table, my Thanksgiving redos and anything else I can think of this week. 🍂

Thanks for coming to my TedTalk as per usual 😅❤️

Just some words behind the tables ✨ Tks for listening.

📸

11/20/2024

A salad can be sexy right? 😍

𝓦𝓲𝓷𝓽𝓮𝓻 𝓖𝓻𝓮𝓮𝓷 𝓢𝓪𝓵𝓪𝓭 & plate number two for our upcoming Yule Table 🌲

11/16/2024

Our first plate for The Yule Table in a few weeks ⭐️ 𝓢𝔀𝓲𝓹𝓮 𝓵𝓮𝓯𝓽

Combining two recipes, a decadent starter to warm the pallet with flaky pastry, savory pears and creamy Brie. I love fusing together ideas and flavors to create new dishes.

𝓟𝓮𝓪𝓻 𝓣𝓪𝓻𝓽𝓮 𝓣𝓪𝓽𝓲𝓷 𝔀𝓲𝓽𝓱 𝓒𝓪𝓻𝓪𝓶𝓮𝓵𝓲𝔃𝓮𝓭
𝓜𝓪𝓹𝓵𝓮 𝓟𝓮𝓬𝓪𝓷 𝓑𝓻𝓲𝓮🍁

More to come soon! Be well friends. ❤️

11/15/2024

Friends… my most favorite season of cooking and baking has begun. Barefoot and in the kitchen, every chance I get. As I begin working our Yule menu and sharing those plates soon, feast your eyes on this flashback to last year and this beautiful Bundt of mine. 😍

11/13/2024

Primarily because I know if I put here, I will stop being indecisive 🤷‍♀️ and also I have to start working on my Thanksgiving table menu 🍂

Set in a magnificent early 1800s estate; our menu will truly take you on an alchemical taste adventure that begins and ends with dessert.

More on the inspiration and closer look of these plates for our 𝓢𝓸𝓵𝓭 𝓞𝓾𝓽 Yule Table just weeks away. 🌲

We can’t wait!

11/09/2024

Well, I didn’t actually think I could pull it off so there wasn’t much in the house to stage it but I couldn’t wait to share.

Expect to see more bread art here. 🍂👌🏼

A Cornucopia with baked with two doughs, Honey Oat & Rye Molasses bread because there’s always something to be grateful for. Cayenne & Coriander Pumpkin and Rye Squash rolls with extra dough.🥖

Address

Dayton, OH
45403

Website

http://www.sprigdayton.com/

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