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Professor Rebecca P. Blust

10 ?’s with Fifth Street Brewpub’s Chef Liam Hennessy

June 10, 2014 By Dayton Most Metro Leave a Comment

Jan 23, 2013 11-27-28 AMFifth Street Brewpub’s Chef Liam Hennessy’s first experience in the restaurant business was working at a Mom and Pop sandwich shop. He started off as a dishwasher but soon moved to busing tables, serving, and eventually helping in the kitchen. Fifth Street Brewpub General Manager Dave Tickel first met Liam while working at TomKatz’s in Springboro. They both moved into other positions, but after 5 years of losing touch, Dave called Liam and offered him the position of head chef.  Liam left his job at the Dayton Country Club and is now working hard to create a unique menu at this new co-op brewpub. The chef also has worked at L’Auberge and Thirsty Dog Brewpub.

Experience Chef Liam’s menu at Fifth Street Brewpub located at 1600 East Fifth St, about 4 blocks east of the Oregon District. The pub is open  Monday – Thursday 4 pm – 11 pm and Fridays & Saturdays from 11 am – midnight.

 1.     What is your favorite ingredient to cook with?

Quite simply, animals. I love working with beef.

2.     What ingredient do you dread?

Nothing really, I’m not scared of anything. If I don’t know how to use an ingredient, I’ll look it up.

 3.     What’s your favorite dish to make?

Anything that makes people smile. Coming from the Dayton Country Club, I’ve had to adapt to a different style at the Fifth Street Brewpub. A lot of menu items here are broken-down fine dining, the Cuban sandwich for example.  It’s not on the menu, but we feature it from time to time. There is actually an email list that goes out to certain die-hard fans of that sandwich telling them when it will be served next.

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Enchurrito, rice, chicken, corn, peppers and cheese rolled in a flour tortilla, topped with a green chile sauce, and a cumin sour cream.

4.     What’s your favorite pig out food?

I grew up with peanut butter crackers, the ones that come in the pack of 6. Those with a glass of milk at the end of the day are great.

5.     What restaurant, other than your own do you like to dine at in the Miami Valley?

My wife and I just had kids, so it is hard to find time to go out. But when we do, we like to eat local. Bonefish is one of our favorites.

6.     What’s your best advice for home chefs?

Stop watching the food network; it glorifies food and creates very high expectations. Just keep it simple, try not to combine too many flavors.

 7.     If you could invite any 4 guests to a dinner party who would they be and why?

I would invite my grandparents and great-grandparents. They never had the chance to see this side of me.

8.     Who do you look up to in the industry and why?

Chris from TomKatz’s; we have remained great friends over the years. And the Sycamore Creek Country Club. That’s where my skills and ideas were refined.

9.     What do you do in the Miami Valley on a day off?

Watch my kids! Or sometimes go golfing if I get the chance.

10.  Share a kitchen disaster, lucky break or other interesting story.

Lucky Break: Working at the country club was my biggest break. I was a sous-chef at the time, and the GM recognized that I was doing most of the work. He saw my ability and potential, and offered me the position of head chef.

Disaster: This also happened while I was working at the country club. We were hosting a wedding for 150 people, but there was a storm the night before and all of the power went out. So we didn’t have any light, gas, electricity, so obviously we had a huge problem. We contacted the bride and explained the situation, and she wanted to continue with the wedding as planned. We had to adapt by using outside grills to make a meal for 150 guests. It turned out to be a success; the guests were understanding and loved the improvised menu.

 

This Chef 10?’s article was put together by UD students in Professor Rebecca P. Blust’s  UD Engineering Project Management class.  Our four member team , Gracelyn Key, Sushmitha Rayinadi, Emily Strobach and Daniel Williams spent the semester learning how to meet with a client (DMM) define the project, put a plan together and execute it.  This is the fourth of 9 Chef interviews they presented to us as their class project.  To read the first two interviews please see below:

10 ?’s with Chef Trish Miles of C’est Cheese

10 ?’s with Chef Narendar Thakkar of Namaste India

10 ?’s with Chef Lisa Perdomo of Arepas & Co

Filed Under: Ten Questions, The Featured Articles Tagged With: Chef Liam Hennessy, Daniel Williams, Emily Strobach, Fifth Street Brewpub, Gracelyn Key, Professor Rebecca P. Blust, Sushmitha Rayinadi, UD Engineering Project Management

10 ?’s with Chef Lisa Perdomo of Arepas & Co

May 30, 2014 By Dayton Most Metro 1 Comment

1920408_699753960048080_873109947_nChef Lisa Perdomo is a Kettering native who received her undergraduate degree in business and her graduate M.B.A. from the University of Dayton.  She is married to Mr. Perdomo, who is a native from Columbia,  who received an engineering management degree from the University of Dayton.  The UD Flyer couple runs and owns Arepas & Co which serves a type of Americanized Columbian cuisine.  Her food is flavorful, fresh and fast.

 

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Arepas & Co is located at 1122 E Dorothy Ln in Kettering.

Initially out of college Lisa worked for the University of Dayton for 10 years.  Afterward she had a coffee shop in Cincinnati, but decided the commute was a bit too much and ended up bringing contacts together in order to become a vendor at the 2nd Street Market in downtown Dayton as Arepas & Co.  The vendor stand took off at the market and Lisa found her business having a tremendous amount of success with visitors.  To anyone who is timid about trying Columbian cuisine she is more than happy to educate and encourage the food she has grown to love.

 

With the success at the 2nd Street Market Lisa and her husband were able to open their second location here in Dayton.  Be sure when you visit to look for the Red House, that  sits back from the road behind the Sherwood Florist.  The restaurant serves as a great environment for a great meal.

 

Be sure to visit Arepas & Co. on Facebook for more info.

1.     What is your favorite ingredient to cook with?

Fresh Cilantro… Fish and Cilantro = awesome!

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Fresh and tasty Pollo Guisado and more waiting for you!

2.     What ingredient do you dread?

I love to cook and don’t have a definitive dreaded ingredient, but if I had to choose I would say extremely hot spicy peppers.  In particular the hot peppers  used to prepare her El Scorcho (Pique) homemade sauce. Wow… Hot!

 3.     What’s your favorite dish to make?

Pollo Guisado! It is a braised chicken thigh slowly cooked with carrots, bell peppers, and green beans. Served with rice and fried plantains.  It’s delicious.

4.     What’s your favorite pig out food?

I loves Reece’s peanut butter cups.  There is just something about that chocolate and peanut butter duo that hits the spot.

5.     What restaurant, other than your own do you like to dine at in the Miami Valley?

I love going to O’Charley’s with my 3 boys and husband.  I also like going to Logan’s Roadhouses and Carvers in Centerville

10393841_736936169663192_2813219458467185630_n

“Party in your Mouth” Mazorca! Sweet corn, seasoned beans, chips, cheese, homemade sauces! Magic!

6.     What’s your best advice for home chefs?

Always have patience.  Don’t ever get discouraged from any advice or critiques and always welcome and appreciate feedback.

 7.     If you could invite any 4 guests to a dinner party who would they be and why?

Gordon Ramsay for his brutal honesty

Gabriel Marquez to recite beautiful poetry during the meal

A recent president.  Possibly Barack Obama.  Just so they can see how hard local businesses work

My husband so he can introduce guests to the Columbian culture and so he can keep our guest entertained. He’s a good talker.

 8.     Who do you look up to in the industry and why?

Julia Child because who doesn’t.

9.     What do you do in the Miami Valley on a day off?

I enjoy going hiking in Yellow Springs and watching television with my  boys.  Overall I just likes to spend some time offline.

10.  Share a kitchen disaster, lucky break or other interesting story.

Lisa shared stories of times when she cooked in a kitchen without a necessity such as gas, electric or water.  She expressed it always makes for an interesting situation.

 

 This Chef 10?’s article was put together by UD students in Professor Rebecca P. Blust’s  UD Engineering Project Management class.  Our four member team , Gracelyn Key, Sushmitha Rayinadi, Emily Strobach and Daniel Williams spent the semester learning how to meet with a client (DMM) define the project, put a plan together and execute it.  This is the third of 9 Chef interviews they presented to us as their class project.  To read the first two interviews please see below:

10 ?’s with Chef Trish Miles of C’est Cheese

10 ?’s with Chef Narendar Thakkar of Namaste India

Filed Under: Ten Questions, The Featured Articles Tagged With: Arepas & Co, Chef Lisa Perdomo, Daniel Williams, Emily Strobach, Gracelyn Key, Professor Rebecca P. Blust, Sushmitha Rayinadi, UD Engineering Project Management

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May 24 @ 7:30 am - 4:00 pm Recurring

Dunkers and Beans

Fried to order, hot and fresh mini-ish donuts. Hot and iced coffee, lattes, flavored lemonade and teas. Donut battered deep...

8:00 am - 5:00 pm

Warby Parker Grand Opening

May 24 @ 8:00 am - 5:00 pm

Warby Parker Grand Opening

.Swing by grand opening, Saturday, May 24, and get a free, custom tote bag with any eyewear purchase (while supplies...

11:00 am - 11:00 pm

Taste of Cincinnati

May 24 @ 11:00 am - 11:00 pm

Taste of Cincinnati

Taste is back and bigger than ever for 2025! Admission is FREE, so come experience the new as well as...

12:00 pm - 11:00 pm Recurring

Memorial Day Weekend Carnival

May 24 @ 12:00 pm - 11:00 pm Recurring

Memorial Day Weekend Carnival

Join us for Memorial Day Weekend Fun at Young’s! Carnival Rides will be available in our parking lot during Memorial...

1:00 pm - 6:00 pm

Steaks and Cakes

May 24 @ 1:00 pm - 6:00 pm

Steaks and Cakes

S&C Classic Cheesesteak The famous one and only S&C Classic! Caramelized Mozzarella, a heaping portion of shaved steak, t... $13.00...

3:00 pm - 10:00 pm Recurring

Memorial Day Weekend Carnival

May 24 @ 3:00 pm - 10:00 pm Recurring

Memorial Day Weekend Carnival

Join us for Memorial Day Weekend Fun at Young’s! Carnival Rides will be available in our parking lot during Memorial...

3:00 pm - 10:00 pm

Frios Gourmet Pops

May 24 @ 3:00 pm - 10:00 pm

Frios Gourmet Pops

Frios "Sweet Ride" dessert truck offers fruit & dairy-based gourmet popsicles. Veteran-owned, woman-operated. NF, GF, DF, vegan flavors and the...

3:00 pm - 10:00 pm

Cheese Fest

May 24 @ 3:00 pm - 10:00 pm

Cheese Fest

Let’s get cheddar crazy and country wild — this Saturday, May 24 from 3PM–10PM at Austin Landing!  Country Music Lineup: Alexis Gomez | 3PM–5PM – Nashville star...

Free
+ 7 More
7:30 am - 4:00 pm Recurring

Dunkers and Beans

May 25 @ 7:30 am - 4:00 pm Recurring

Dunkers and Beans

Fried to order, hot and fresh mini-ish donuts. Hot and iced coffee, lattes, flavored lemonade and teas. Donut battered deep...

9:00 am - 5:00 pm

4th Annual Military History Muster

May 25 @ 9:00 am - 5:00 pm

4th Annual Military History Muster

Join us in honoring our Armed Forces from 1775 to the present at the our Annual Military History Muster Come...

Free
10:00 am - 2:00 pm Recurring

The Grazing Ground Market

May 25 @ 10:00 am - 2:00 pm Recurring

The Grazing Ground Market

Welcome to The Grazing Ground Market, your local destination for farm-fresh eggs, seasonal produce, and handcrafted items. We take pride...

10:00 am - 10:00 pm

Tats for Cats

May 25 @ 10:00 am - 10:00 pm

Tats for Cats

FLASH TATTOO EVENT FOR PURRFECT ADDITIONS! We will be at Rebel Rebel Tattoo (Oregon District) with several cat-loving artists who...

11:00 am Recurring

Filled Pasta Class

May 25 @ 11:00 am Recurring

Filled Pasta Class

Join Chef Casey in a hands-on culinary adventure and learn what makes our pasta so delicious! You'll try your hand...

$125
11:00 am - 3:00 pm

Brunch with Endless Bubbles

May 25 @ 11:00 am - 3:00 pm

Brunch with Endless Bubbles

We are continuing our 25th anniversary celebration with $15 endless bubbles with your brunch entrée purchase this Sunday, May 25th...

11:00 am - 11:00 pm Recurring

Taste of Cincinnati

May 25 @ 11:00 am - 11:00 pm Recurring

Taste of Cincinnati

Taste is back and bigger than ever for 2025! Admission is FREE, so come experience the new as well as...

12:00 pm - 10:00 pm Recurring

Memorial Day Weekend Carnival

May 25 @ 12:00 pm - 10:00 pm Recurring

Memorial Day Weekend Carnival

Join us for Memorial Day Weekend Fun at Young’s! Carnival Rides will be available in our parking lot during Memorial...

+ 5 More
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