Carillon Historical Park is open year round!* (*Closed on Thanksgiving, Christmas Eve, Christmas Day, New Year’s Eve, and New Year’s Day)Monday–Saturday: 9:30am–5:00pm $8 per adult (ages 18–59), $7 per senior, $5 per child (3–17), children under 3 and Dayton History members FREE FREE parking available at Carillon Historical Park Carillon Historical Park owes its existence to the generosity of Colonel Edward Andrew Deeds (1874–1960) and Edith Walton Deeds (1869–1947). In the 1930s, while traveling in Bruges, Belgium, Edith, an accomplished musician, found inspiration in magnificent carillon music, and she dreamed of sharing this music with the people of Dayton. Edith’s dream became reality through the construction of Deeds Carillon—her most visible legacy to the community she loved. A renowned engineer, inventor, and industrialist, Colonel Deeds was a close friend and colleague of fellow Dayton luminaries Charles Kettering, John H. Patterson, and Orville Wright.

Colonel Deeds co-founded Dayton Engineering Laboratories Company (DELCO), the Dayton-Wright Airplane Company, and the Engineers Club of Dayton. After the Great 1913 Flood (Ohio’s worst natural disaster) decimated the Dayton region, Deeds organized the Miami Conservancy District; the MCD constructed an unprecedented dam system, thereby protecting our community from future floods. Colonel Deeds served the U.S. Army as Chief of Aircraft Procurement; under his direction, the world-famous Liberty Engine was designed and produced. And at National Cash Register (NCR), Colonel Deeds was instrumental in bringing the company into the 20th century. In 1950, Carillon Historical Park’s museum complex opened with the purpose of showcasing the region’s industrial innovations, transportation achievements, and Dayton’s contributions to world progress. Since construction first began on Deeds Carillon in 1940, the dreams of Edith and Edward Deeds have evolved into a beautiful 65-acre campus—designed by the Olmsted Brothers (the famed landscape architects responsible for Central Park)—containing dozens of museum buildings and countless artifacts.

The Dayton region’s remarkable story continues to inspire visitors from around the world. Napkin Rings & Place Card Holders Flatware & Serving Utensils Outdoor Dinnerware & Entertainingchandelier avec branches synonymePhoenix, Arizona – On September 9th, we were excited to attend the grand reopening of T. Cook’s: New American Kitchen at the Royal Palms Resort and Spa.chandelier betim We’ve long been huge fans, and it was exciting to witness the next chapter in the evolution of T. Cook’s, the newly launched Mix Up Bar, the addition of Executive Chef Paul McCabe, James Beard award-nominated mixologist Kim Haasarud,  as well as the stunning complete remodel of the dining and bar spaces.chandeliers boutique and accessories pittsford ny

Guests to the private grand reopening soirée included members of the media, as well as longstanding guests of the resort, dignitaries, and local celebrities. For nearly two hours we mingled with guests and resort staff as we noshed on small-plates of Chef Paul’s New American Cuisine, fabulous wine pairings, and yummy garden-to-glass cocktails from mixologist Kim Haasarud. The refreshed T. Cook’s design, led by Haley Balzano, founder and architect of Phoenix-based creative design team Bar Napkin Productions, emphasizes a more vibrant color scheme, authentic design elements, an interactive kitchen, the remodeled private dining room “Delos” and a glass- enclosed wine and tequila tasting room. New boldly-colored chairs surround rustic wooden tables adding depth and diversity to the new dining room, while iron chandeliers create a sense of intimacy and stimulate an experience of romance. Al fresco dining can also be discovered at T. Cook’s with intimate patios and nooks, including a new private dining element found within the property’s historic Orange Grove.

Simple yet polished, the new dining menus, created by Executive Chef Paul McCabe, honor classical techniques while utilizing locally-grown and sustainably raised foods whenever possible. Chef McCabe has established relationships with a wide range of local purveyors, farmers and artisans, including McClendon’s Select, Singh Farms, Noble Bread and Hayden Flour Mills. “The menu is designed to be more social and approachable, while incorporating cooking techniques that reflect the evolving culinary scene in Phoenix and beyond,” says McCabe. “Our dishes are inspired by seasonal, locally-sourced ingredients, with some of the freshest growing right in our backyard. T. Cook’s new edible gardens have been an ongoing project this summer that will have come to fruition in September. We’ll be handpicking everything from vegetables and citrus, to herbs and select seasonings. Referencing the seasonal spirit of the Mediterranean, Chef McCabe also meticulously sources the richest of ingredients for fresh fish from the bountiful Basque Coast and Spanish ports, to sardines from the heart of Sicily.

T. Cook’s culinary philosophy of magnifying the purity of fresh,seasonal ingredients is a celebration of its own treasured legacy. This respected tradition lives on at T. Cook’s with Chef McCabe at the helm. Offering breakfast, lunch and dinner and brunch on Saturdays and Sundays, T. Cook’s new menus aim to be both approachable and intriguing. Breakfast and brunch offer a range of healthful dishes to more indulgent items. The lunch menu moves beyond a typical grab-and-go midday meal. A sampling of the lunch menu includes: The dinner menu is sharp, modern and expands to showcase even more of Chef McCabe’s playful side, featuring dishes such as:There are a lot of items on this menu that we are dying to try.  I’m thinking that we should definitely offer one of our chef’s table events at T. Cook’s after the first of the year.  Want to come join us? T. Cook’s offers breakfast from 6:30 a.m. to 10:30 a.m. Monday through Saturday, lunch from 11 a.m. to 2 p.m. Monday through Saturday and dinner nightly from 5:30 p.m. to 10 p.m. Brunch service will be offered on Saturdays and Sundays until 3 p.m.