(Courtesy of our partners at the Xenia Daily Gazette.)
A notable and relative newcomer to Xenia’s dining scene is Butterbee’s American Grille, located at 217 Progress Drive, directly across from the Hampton Inn. The restaurant opened in August 2024, and while it may be new to the area, its management is anything but inexperienced.
Nabih David brings decades of family-owned restaurant expertise as CEO of the David Restaurant Group, which operates 13 locations throughout the Cincinnati and Mount Orab areas — including the Skyline Chili right next door.
Nabih David, general manager of Xenia’s “Butterbee’s American Grille” restaurant on Progress Dr.
Butterbee’s American Grille officially opened its Xenia doors in August 2024. Often referred to simply as Butterbee’s, the location is one of just four under the brand. Designed as a family-friendly restaurant, it also serves double duty as a sports bar and gathering place for parties and celebrations.
The David Restaurant Group was founded in 1986 by Nabih’s father, Nader David, and today employs roughly 600 full- and part-time workers. Seventy of those employees work at the Xenia Butterbee’s alone. David said the decision to open in Xenia was intentional, noting strong similarities to Mount Orab — a community known for its family-oriented values.
“We saw a lot of potential in Xenia, and we felt the area was underserved by our brands,” David said. “When we purchased the property, the original vision was always to have two restaurants here — Skyline and, eventually, Butterbee’s.”
From the atmosphere to the menu, David said the restaurant was designed with purpose. “We have a hand-scratch kitchen, and everything is made right here in the building,” he said. While quality is consistent across the menu, two items stand out as guest favorites.
“Our signature dishes are our hand-breaded chicken tenders and our fall-off-the-bone baby back ribs,” David said.
For those who may assume the restaurant is too crowded or difficult to access based on its front-facing appearance, David offered some reassurance. “Our building can seat more than 240 people,” he said. “We’re very party-friendly and cater to the masses, whether you’re coming in for a quick lunch, watching a game, or hosting a birthday celebration.”
David Restaurant Group CEO, David Nabih, with the crew at Xenia Butterbee’s American Grille.
He added that additional parking is available behind the building, and guests can always call ahead or order online at http://www.butterbeesgrille.com.
Looking ahead, the Xenia location is expected to play a key role in the future growth of the Butterbee’s brand throughout Greene County. Increasing awareness and foot traffic is a major part of that strategy, and the restaurant is currently offering a holiday gift card promotion to help drive that momentum.
“Right now, when you purchase $50 in gift cards, you receive $20 in bonus gift cards,” David said.
More than promotions or menu items, David emphasized what he hopes the community takes away most from Butterbee’s.
“From ownership to staff to the overall guest experience,” he said, “we put family first.”
XENIA, OH — For many Greene County families, the annual Thanksgiving meal distribution hosted by the FISH Pantry has become a cherished tradition. However, this year, due to federal and state budget cuts, the Pantry is shifting its focus.
Instead of the large-scale Saturday giveaway that typically draws hundreds of families and requires a massive volunteer effort, the Greene County FISH Pantry will offer a more flexible alternative: a “Thanksgiving Corner” available during regular shopping hours for the four weeks leading up to the holiday.
“While it is only September, we at the Greene County FISH Pantry are already looking forward to helping you serve a great Thanksgiving Day meal in your home to celebrate with family,” said Mike Reeves, Executive Director. “With Federal and State budget cuts, we have made the decision to do something a little different this year.”
The Thanksgiving Corner will allow eligible shoppers—those who have visited the Pantry at least four times in the past twelve months—to receive traditional holiday meal items during their regular visits. This change aims to reduce logistical strain while still providing meaningful support.
Thanks to donors and sponsors, the Pantry plans to offer mashed potatoes, stuffing, gravy, sweet potatoes, cream of mushroom soup, biscuit mix, and a choice of small turkey, turkey breast, roasting chicken, or small ham.
Reeves emphasized the importance of community support: “Any donations of these items would be greatly appreciated.” Contributions can be dropped off at 774 Cincinnati Ave., Xenia, OH 45385, Monday through Thursday from 8 a.m. to 3 p.m. For drop-offs outside those hours, donors are encouraged to call Reeves directly at 937-372-8441.
Financial donations from private and corporate sources are always welcome. Contact Reeves or visit www.gcfp.org/donate for more information. Though the format has changed, the mission remains the same: ensuring Greene County families can gather around a warm, festive meal this Thanksgiving.
A man grills hamburgers and hot dogs in Arlington, Va., July 4, 2012. (AP Photo/Alex Brandon, File)
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Hamburgers are tended to on a grill in Washington, Aug. 4, 2011. (AP Photo/Carolyn Kaster, File)
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Hot dogs cook on a grill in New York’s Times Square, June 10, 2008. (AP Photo/Mark Lennihan, File)
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Steaks cook on a grill in New York, Nov. 27, 2018. (AP Photo/Mary Altaffer, File)
Updated 9:54 AM EDT, May 20, 2025
I love to grill, and barbecue, and I have devoted my career to outdoor cooking for more than two decades. In that time, I’ve seen a lot of mistakes, and people tend to make them over and over. So I put together a list of the biggest grilling don’ts and how to avoid them. Print this list and refer to it the next time you get ready to grill!
Never oil the grill
Many people oil the cooking grates — big blunder! Follow my mantra: “Oil the food, not the grates!” If you brush oil on hot cooking grates (and a lit grill), you run the risk of a big flare-up. The oil that you have brushed on will instantly burn, leaving a sticky residue that will “glue” your food to the grates, making it stick, break apart and dry out_like dehydrating food. If you oil the food, it will stay juicy and promote caramelization_those great grill marks! And help to prevent “stickage.”
Don’t put food on a cold grill
Always preheat a gas grill with all burners on high, or wait until charcoal briquettes are covered with a white-gray ash. Preheating also burns off residue and makes it easier to clean the grill. Contrary to popular belief, you don’t ever need to cook on a grill that is hotter than 550 F. The hotter the grill, the more likely you will burn the outside of the food before the inside is cooked.
Clean that dirty grill
An outdoor grill is like a cast-iron skillet. It gets better and better the more you use it, but you do need to clean it every time you use it. Clean the grill grates twice every cookout with a stiff, metal-bristle grill cleaning brush — before and after you cook. If you do this, it will never be a big job to clean your grill. If you don’t have a grill cleaning brush, crumble a ball of heavy-duty aluminum foil and hold it in a pair of 12-inch locking chef tongs to use to clean the grill.
Know the difference between direct and indirect heat
The most frequent mistake is to choose the wrong cooking method. To be a good griller, you must know the difference between direct, indirect or combo grilling and when to use them. Direct grilling means that the food is set directly over the heat source — similar to broiling in your oven. Indirect grilling means the heat is on either side of the food and the burners are turned off under the food — similar to roasting and baking in your oven. Combo grilling means that you sear the food over direct heat (i.e., to sear a tenderloin, or large steak) before moving it to indirect heat to finish the cooking process. Remember this general rule of thumb: If the food takes less than 20 minutes to cook, use the DIRECT METHOD. If the food takes more than 20 minutes to cook, use the INDIRECT METHOD.
The right way to deal with flare-ups
Never use a water bottle to extinguish a flare-up. Spraying water on a hot fire can produce steam vapors which may cause severe burns. The water can also crack the porcelain-enamel finish, resulting in damage to your grill. Fire loves oxygen, so cook with the lid down and don’t peek. Repeatedly lifting the lid to “peek” and check the food while it’s cooking lengthens cooking time. If you have a full-on fire, turn all the burners off, remove the food and extinguish the flames with kosher salt or baking soda. In a worst-case scenario, use a fire extinguisher, but know that it will ruin your grill.
Avoid frequent flipping
If you are cooking food by the direct method (hamburgers, hot dogs, boneless chicken breasts, small steaks, vegetables, etc.), flip only once halfway through the cooking time. All protein will stick to the grates as soon as it makes contact with the hot grill grates. As it cooks, it will naturally release itself, and that is when you can turn it over with a pair of tongs. Just remember to oil the food, not the grates!
Dodge cross-contamination
One of the most common mistakes backyard cooks make is using the same tongs for raw and cooked foods. This creates cross-contamination and can result in food-borne illness. It’s easy to fix this problem. I have been color-coding my 12-inch locking chef tongs with red and green duct tape for as long as I have been grilling. The different colors help me to remember which pair of tongs I used for raw food (red), like chicken, and which are safe to use for the cooked food (green). And remember to use a separate clean platter for your cooked food, too.
Don’t sauce too soon
If I had a dime for every time I saw someone pour thick sweet barbecue sauce on bone-in-chicken pieces or a whole rack of ribs while they were raw, I would be a very wealthy griller! All barbecue sauces have a lot of sugar in them and sugar burns quickly, almost always burning the outside of the food before the inside cooks. Generally I only brush food with sauce during the final 10-15 minutes of cooking time. With ribs that cook 2-3 hours, I will brush with a diluted sauce (1/2 beer and 1/2 sauce) for the final 30 minutes of cooking time.
Resist testing for doneness by cutting
Cutting your food to test for doneness is another common way people bungle their food. When you cut any protein, you are letting the precious juices escape, and if the food is under-cooked, the area where it was cut will be over-cooked when you put it back on the grill. Use an instant-read meat thermometer to test for doneness, and always let your food rest for at least 5 minutes before cutting into it.
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EDITOR’S NOTE: Elizabeth Karmel is grilling, barbecue and Southern foods expert, a media personality and the author of four cookbooks, including “ Steak and Cake .”
“Then the Whos, young and old, would sit down to a feast. And they’d feast! And they’d feast! And they’d FEAST! FEAST! FEAST! FEAST! They would feast on Who-pudding, and rare Who-roast beast.” – Dr. Seuss’s “How the Grinch Stole Christmas”
Admit it. You just read that in Boris Karloff’s voice, didn’t you? But what if you’re the one Who, for whom a feast could be a culinary minefield? What if you’re the Who who’s allergic to the Who-pudding and rare Who-roast beast?
If you’re like me and the other 26 million Americans who suffer from food allergies, holiday buffets can be a dangerous foray into the unknown. Food allergies might be lampooned on your favorite sitcom, but there’s nothing funny about them. It’s true that most result in mild skin irritation or digestive discomfort, but many are life-threatening.
Within seconds, an exposed victim can experience severe swelling of the throat and larynx, constricting their airway, and even suffer anaphylactic shock. In these situations, quick medical attention is vital.
Whether you’re a member of the allergy club or not, it’s probably a good idea to learn about food allergy causes, symptoms, and first aid. Some of the most common foods people are allergic to include cow’s milk, eggs, fish, shellfish, tree nuts, peanuts, strawberries, wheat, soybeans, and sesame. These are certainly not the only ones, and you might not even know you’re allergic to anything until it hits you.
Just because you weren’t allergic to something as a kid doesn’t mean you won’t be as a grownup. For about half of food allergy sufferers, the affliction didn’t develop until adulthood. I only recently discovered my own allergy to kiwi fruit and cantaloupe. For years, I thought cantaloupe was supposed to burn the inside of your mouth. You know, like a spice or something? Idiot.
Processed food contains a plethora of dangerous ingredients, and most allergens are printed on pre-packaged food labels. Unfortunately, depending on the amount, some ingredients might not be listed. For example, it’s still common for some labels to omit sesame among potential allergens. A Google search might show detailed ingredient lists or allergy warnings for specific products. Otherwise, steer clear altogether.
If you or someone in your family suffers from food allergies, I can offer a few tips to help navigate the holidays, and the first one is a no-brainer. Since many holiday gatherings are potlucks, you can bring your own safe food and avoid everything else. Or you could host the event yourself for peace of mind. If you do host, label the dishes, and maybe, if you want to be an allergy-safe superhero, provide a full list of ingredients.
For children, carry safe food, or see to their plate for them. Kids also seem especially sensitive to nuts, and holiday goodies are full of them, so keep an eye out. To avoid cross-contamination, use disposable utensils to serve yourself or carry your own flatware. Trust me, it’s worth the trouble.
Incidentally, some people are quite sensitive about publicly outing their allergies. For instance, I am allergic to eggs. But I’d rather not discuss it because I feel like a freak. If it comes up, I get bombarded with questions like, “Can you have cookies? Bread? Pancakes? What do you eat for breakfast?” And on and on. People just can’t leave it alone.
I understand they’re curious and trying to be helpful. But the nature of the allergy can be difficult to explain (although I really shouldn’t have to), and it doesn’t affect anyone but me. I never ask hosts to alter their menu or anything they’ve planned. I simply avoid those foods that might be dangerous or questionable.
For the food-allergic out there or their caregivers, you might want to ask your primary care physician if you should carry a preloaded epinephrine injector (otherwise known as an “EpiPen”). If your allergic reaction were to cause respiratory distress, it might be a good idea to be prepared. A food sensitivity test might also help.
Food allergies don’t have to wreck the halls – or any other occasion. All you need is a little preplanning so that no one turns as green as the Grinch after a helping of your famous Who hash.
Greeneview High School to receive funds earned during the Oct. 6 High School Sports Digital Fundraiser
JAMESTOWN, OHIO– McDonald’s owner-operators throughout Ohio will be raising funds for local high school athletic programs, including Greeneview High School, on October 6. During the High School Sports Digital Fundraiser Day, 20 percent of all sales purchased through the McDonald’s app will be donated to local sports programs.
High School Sports Digital Fundraiser Day was created by local McDonald’s owners/operators in Ohio as a way to support high school athletics in the communities they serve. Each locally owned McDonald’s restaurant has chosen a high school in their community to donate 20 percent of all sales on October 6. Each identified high school will receive a minimum of $250.
“We are proud to be a part of the Jamestown community,” said McDonald’s Owner/Operator Nick Epifano. “This is the first time all Ohio area owner-operators have come together on one day to show our support for athletics in the communities we serve. Our hope is that the community will come out to support their local high school and help us make the High School Sports Digital Fundraiser Day a success throughout the state.”
The McDonald’s app is available for download in the Apple App Store and the Android Google Play Store. With the McDonald’s app, customers get access to exclusive deals, they can order ahead and pass the line with Mobile Order & Pay, plus they can join MyMcDonald’s Rewards to earn points on every order to redeem for free McDonald’s.
As always, customers can customize their orders to match their personal taste preferences, including asking for no onions or pickles or holding the sauce on their favorite burger.
McDonald’s USA, LLC, serves a variety of menu options made with quality ingredients to millions of customers every day. Ninety-five percent of McDonald’s approximately 13,500 U.S. restaurants are owned and operated by independent business owners. For more information, visit www.mcdonalds.com, or follow us on Twitter @McDonalds and on Facebook at www.facebook.com/mcdonalds.
When I restarted this series after a 5-year hiatus, I decided to steer away from politics, religion, and other hot-button topics in favor of more personal subjects. That said, I’ll dip a toe into that pool only enough to express my concern at the level of divisiveness now facing our country and who actually pays the price for it.
The political climate in America today is toxic, with no end in sight. Everything is viewed only from one side by an ill-informed, angry citizenry and uncompromising elected, uncivilized government officials. Over the long haul, we simply can’t function that way. Our legislators must work together in order to govern, even to manage the most basic issues. Unfortunately, that seems unlikely to change when the only people getting attention are the radical extremists.
Regardless of your ethnic background, or whether you’re conservative, liberal, or whatever, surely there are things we can all agree on, right? For instance, instead of spending hours on cable TV news bickering about who caused inflation, wouldn’t our collective energy be better spent on ways to help people get through it? Meanwhile, our dedicated elected officials spend taxpayer money riding around in limousines, secure in their healthcare, paychecks, and benefits, all guaranteed long after they’ve left office.
More absurd is that, in the most powerful and wealthiest country on Earth, there are still people who can’t get enough food, shelter, or other necessities – particularly the elderly, veterans, and children. No, it’s beyond absurd, it’s criminal. This problem affects everyone. The number of working poor continues to grow, most of my family included. Most people are only a paycheck or two from ruin. All it takes is one major catastrophe and boom, we’re on the street. Regardless, people from every side are too busy waving flags and hating each other’s politics to care or do anything about it.
Recently, I did some work at a food pantry and had the opportunity to learn more about the mission of these organizations. I am shocked about how necessary they are in so many communities. In just one year, the number of families served might double, so they must continually find new ways to meet the constantly growing demand.
You might be surprised to know that the people who most need services like this are not homeless or indigent. They are instead the working poor, single-parent families, and, sadly, veterans. No one should feel ashamed of taking help from those who offer it. But I can’t imagine how hard must be for someone who proudly served our country and then is forced to go to a food pantry just to have enough to eat.
The number of military families and veterans who need various types of assistance is also surprising. They include elderly or disabled veterans, military wives and husbands with young children trying to make ends meet while their spouses are deployed, families of all ages and backgrounds, and the kids, wow. Watching a child’s eyes light up over a book or something as simple as a Twinkie or a fresh piece of fruit can be simultaneously enlightening and heartbreaking.
Again, while the politicians ride around in limousines and kowtow to mindless followers during ridiculous cult-like rallies, the people they claim to be fighting for wait in lines at food pantries. They have no money, little healthcare, and a veteran affairs system that’s so broken it needs to be razed and rebuilt from the ground up.
These issues aren’t conservative or liberal, Muslim, Jewish, or Christian. We are so blinded by ridiculous ideologies and political divisiveness that we can’t see the real responsibilities facing our country – poverty, homelessness, substance abuse, an ever-changing job market, and so much more. Certainly, we could all get together on some of these things. Nope, it’s just not going to happen.
The people I meet in these situations don’t want handouts. They want to be understood and for their elected legislature to work for not against them. But until we put down the flags, turn off the news, and choose to be better human beings, nothing will change. So, all I have left to say is to quote my favorite president. “A house divided cannot stand.”
XENIA, OH – With Memorial Day looming, graduations underway, and the summer season officially kicking off, Greene County Public Health officials want to remind everyone about safe food handling during picnic and grilling season. It is important to prepare and transport food safely to prevent foodborne illnesses, such as Salmonella, Norovirus, E. coli, etc. With a little bit of planning, summer parties and family gatherings can be fun and safe for all.
Please keep the following four points in mind:
Cooking Temperatures: It is very important to thoroughly cook raw animal foods to the proper temperatures to kill bacteria and prevent foodborne illnesses. Raw fish and whole muscle meats (steak, ribs, roasts) must be cooked to a minimum temperature of 145 degrees Fahrenheit. According to the Ohio Food Code, raw hamburgers (ground meats) must be cooked to a minimum of 155 degrees, and raw chicken must be cooked to a minimum of 165 degrees Fahrenheit.
Holding Temperatures: Bacteria begin to multiply between 41 degrees Fahrenheit and 135 degrees Fahrenheit, so it is important to keep hot foods HOT and cold foods COLD right up to the moment of cooking and/or serving. Cold food must be kept cold at 41 degrees Fahrenheit or below. Only place small portions of food out at a time and replenish as needed. Hot foods must be maintained at 135 degrees Fahrenheit to prevent bacterial growth. Once any type of melon or tomato is sliced, it must be cooled down and held at 41 degrees Fahrenheit and never held at room temperature for more than 4 hours. Any food held out of temperature for more than 4 hours must be discarded to prevent a potential foodborne illness. It is important to use a clean and calibrated food thermometer to check the internal temperatures of the food you are cooking, holding, and serving.
Clean: According to the Partnership for Food Safety Education, 65% of consumers don’t wash their hands before starting meal preparation. Don’t be a statistic this season. Keep hands clean by using soap and warm water, scrubbing them for a minimum of 20 seconds. Rinse well and dry with a disposable towel. Use soapy water and a clean paper towel for tables and counters. Be sure to rinse and scrub fruits and vegetables under running water prior to cutting, slicing, or other preparation.
Separate: Use separate cutting boards…one for each raw protein (fish, ground meat, chicken) and a different one for fresh, washed produce. Keep utensils separate to keep germs that are naturally occurring on raw proteins from getting onto the fresh, washed produce. Always place cooked meat onto a clean plate. Make sure cooked meat does not come into contact with raw meat juices.
To download a flyer about grilling your foods safely, please visit: https://www.fightbac.org/grill-master/ For more information, please call Environmental Health Services at Greene County Public Health at 937-374-5600.
Culligan of Dayton’s new drive-up, 24-hour water refill station takes 1-5 gallon bottles.
Dayton, OH – Culligan of Dayton, located at 3900 Wilmington Pike in Kettering, invites the public to attend a ribbon cutting and openhouse to celebrate their new 24-hour, self-serve purified water station. The event runs from noon until 3 p.m., on Saturday May 30, with free hot dogs and drinks, hourly door prizes, and complimentary water.
Culligan of Dayton opened its doors in 1970. Under the familiar tag, “Hey, Culligan Man!” the company has continually provided residential and commercial water conditioning and filtration systems, home and office bottled water and salt delivery, and 24-hour maintenance service.
The self-serve refill station became operational in January and dispenses purified water for refillable bottles at just $0.25 per gallon. Dan Thomas, manager of Culligan of Dayton, wants customers to know the value of having this kind of service, when they need it, day or night.
“A customer can pull right up to the machine and they won’t have to carry their water through a big store where you could pay as much as $0.40 per gallon,” Thomas said. “The unit is easy to operate and fits 1-gallon to 5-gallon refillable bottles.” He also suggested that the benefits are as much about quality as convenience.
“In my opinion, our ability to maintain and control the quality of our product is much better to a big-box, in-store refill station which is usually handled by an outside source,” Thomas said. “We do weekly testing and the unit is sanitized daily.”
According to Thomas, the superior water quality is a direct result of the highly controlled purification process the water receives before it is dispensed. “The water is softened to remove calcium, dechlorinated through a carbon filter, and then sent through reverse osmosis for purification,” he said. “Then it goes through ultraviolet light to remove any residual bacteria.”
The grand door prize winner, announced near the close of the event, will receive a Culligan reverse osmosis purification system valued at $899.00. Customers needn’t wait until the open house to take advantage of the water refill station. It is already installed and available for use. For more information, call (937) 294-0375, or go online to culliganohiovalley.com.
BELLBROOK, OH – As part of their whistle-stop tour of the Miami Valley, The Brothers & Co. Variety Show appeared last Saturday at Bellbrook’s, BellHOP Café. The show really started with the arrival of the group’s tour bus, which somewhat dwarfed the venue. The 40-foot, Silver Eagle coach has been restored over time to suit this unique group’s style of family and fun.
Playing to nearly a full house, The Brothers & Co. featured four-part vocals by pianist Gery L. Deer, bass player Jim Karns, guitar and banjo man Ed Jones and percussionist Gary Deer Jr., all in matching black, western outfits. They covered songs by George Jones, John Denver and their main inspiration, The Statler Brothers, as well as their comedy original, “Bingo Night,” and Ed Jones’ ballad, “Sweet Days.”
The Brothers & Co. Entertainers are an Americana act started in 1995 and best known for their 1960s variety show style and family-friendly content. Each show features covers of The Statler Brothers, The Monkees, John Denver, and George Jones as well as many original pieces.
This performance celebrated a particular milestone for The Brothers & Co., celebrating their 18th year on stage alongside the recovery of their bass singer, Jim Karns, who suffered a serious health scare in early February.
Gery Deer (left) and Jim Karns entertain with “Comagic,” comedy magic routines during the Brothers show.
“We put a modern spin on an old kind of entertainment that’s nostalgic and originally presented all at the same time,” said Karns, who joined the group in 2004, also providing comedy and magic. “If you’ve never seen a live variety show, this is something the whole family will really enjoy.”
The show’s manager would like to hear from local venues interested in hosting a Brothers & Co. performance in the coming months. Contact information, photos ,video clips of the show and more are all available at the group’s website, www.thebrothersandcompany.com.
T-Willy’s owner Wendy Preiser – Click the photo to watch WDTN-TV2’s Living Dayton host Shaun Kraisman as he takes on the adventure of T-Willy’s!
CENTERVILLE / WASHINGTON TWP. – When Wendy Preiser opened T-Willy’s Yogurt Emporium last year she invited patrons to come and express their creative, adventurous side – and that they did. As her way of saying, “thanks,” Preiser will celebrate the store’s first anniversary with a customer appreciate day from 11:00 a.m. until 10:00 p.m., on Saturday, September 28. Visitors to the unique, frozen yogurt shop can enjoy spin art, win door prizes, get a temporary tattoo or even enter to win a year of free yogurt.
Located in Washington Square Shopping Center, T-Willy’s offers a rotating menu of specially blended frozen yogurt flavors including Lemon Pound Cake, Salted Caramel Pretzel, Peanut Butter, and Key Lime Pie. Of course chocolate and vanilla are available for those who want an old favorite. All of the yogurt and toppings are sold by the ounce, in cups. Mixing and matching is highly encouraged. There are always options that have no sugar added and most are gluten free.
T-Willy’s Yogurt Emporium brought about a brand-new way of enjoying frozen soft-served yogurt. Inspiration can be found everywhere inside the store, from the adventurous mural on the wall to the huge, tree-trunk toppings table.
According to Preiser, T-Willy’s frozen soft serve offers one of the highest counts of live and active yogurt cultures. The average 4-ounce serving contains less than 0.5 grams of dairy butter fat. “Yogurt is such a great basis because it is healthy, tasty and fun,” Preiser says. “My philosophy on food is that we should pay more attention to what we put in our bodies and less about what we leave out. If we eat consciously, the occasional treat can be good for us physically and especially emotionally.”
Just one example of the favorite flavor creations is this months’s Oompa-Octoberfest. It starts with swirls of vanilla yogurt and a squirt of peanut butter topping dusted with fresh coconut. Then they throw on a scoop of chocolate covered pretzels and a dollop of cherry pie filling. “Our store is about trying something new,” Preiser says. “There will always be something to intrigue and inspire our customers.”
T-Willy’s Frozen Yogurt Emporium is located at 6085 Far Hills Ave., across from Siebenthalers and shares a parking lot with Dorothy Lane Market. For more information go online to www.twillysyogurt.com or call 937-567-7818.
The Jamestown Comet 