Like many female chefs in the Miami Valley Chef Mariah Gahagan is quick to credit to other women in the industry that mentored her. She thanks Elizabeth Wiley for teaching and The Winds’ co-owners Mary Kay Smith and Kim Korkan for helping start her career when she first worked as a dishwasher. ” Since then she’s had stints at Coco’s, Chin’s, Sidebar, Wheat Penny, Lily’s has been with Tender Mercy for at least the last yer.
“The thing about kitchens is you just have to be tough. I always think as a women you just have to be extra tough because people don’t always expect you to be”, shared Gahagan in a previous interview.
Mariah is getting ready to launch a new weekly Ramen Night form 5-8pm at Tender Mercy every Wednesday night.
But before that we talked her into answering our 10? interview:
What is your favorite ingredient to cook with?
MG: I’m pretty straightforward. I enjoy making things from kitchen scraps, that would usually be seen as garbage. Stocks and soups are my wheelhouse. I rarely make anything that doesn’t include onions, garlic, probably a splash of vinegar.
What ingredient do you dread?
MG: Easy. Green bell peppers. I loathe unripe fruit. I’ve never allowed them in my kitchens, and I won’t eat anything they’ve touched.
What’s your favorite dish to make?
MG: That varies pretty widely, by season. I love to make comforting food for people I care about. I think I’m pretty good at soups, stews, mashed potatoes, and ratatouille.
What’s your favorite pig out food?
MG: Literally anything that’s there and prepared well. I’m a sucker for cheese and pickles.
What restaurant, other than your own do you like to dine at in the Miami Valley?
MG: So many! Meadowlark is my absolute favorite. I learned so much from Elizabeth Wiley, at The Winds Cafe. Many beloved former colleagues and friends have taken over, since she retired. They’re doing a bangin’ job keeping up her legacy! The Vietnamese noodle salad is something I never skip, and replicate often, at home.
What’s your best advice for home chefs?
MG: Take your time and layer flavors. Don’t be scared to add a pinch of (Kosher) salt at every step, and keep tasting. When something seems like it needs more salt, it probably needs acid. Invest in a couple of good finishing vinegars.
If you could invite any 4 guests to a dinner party who would they be and why?
MG: Anthony Bourdain, my Dad, my friend, Potato, and my dog, Lulu. They all died too soon, and I think it would be one hell of a party. I never got to feed the first two, and Lulu was on a dog diet.
I think that everyone would love each other, eat too much butter, yell, and listen to punk rock. You know, you said anyone.
Who do you look up to in the industry and why?
MG: Tons of folks. Jansen Trotman for his sheer love of it, perseverance, and respect for where ingredients come from. ‘A beautiful soul. Dave Rawson for his ability to look at total chaos, see the beauty in it, and stay forever kind and generous.
What do you do in the Miami Valley on a day off?
MG: I mostly find solace in my home and garden. I do like to see a show at Blind Bob’s or Yellow Cab, every now and then.
MG: Share a kitchen disaster, lucky break or other interesting story:
-I have hundreds of terrible, hilarious, and heartbreaking stories. Those are meant to be shared over drinks.
I’m thankful to have found Tender Mercy after Covid. It’s home for me.
