Chef Keith Taylor graduated from the culinary program at Sinclair Community College in 1997 while working as a sous chef at L’Auberge with Dieter Krug. In 2000, Taylor left L’Auberge to work at Pacchia, an Italian-American restaurant in the Oregon District under then owner Glen Brailey. After four years there, Taylor worked for a year at the Schuster Performing Arts Center until Citilites changed into a buffet-style arrangement. Taylor then went on to work at Country Club of the North, before finally deciding to open his own place in 2007. Savona Restaurant originally started out old world Italian, but has evolved over the years, the menu has broadened and the wine list is filled with French, Italian and American vintages. The menu changes a couple of times a year, but is often supplemented with specials, inspired by locally grown ingredients. Chef comes off a little shy when you first meet him, but over time I’ve learned he’s a great story teller, with a mischievous laugh and a sarcastic outlook on life. After much harassing, he reluctantly agreed to answer my 10 questions:
What is your favorite ingredient to cook with?
Beer- that way I can have a little nip while I prepare. Bud is my standby, but I also like dark porters and stouts.
What ingredient do you dread?
The best part of owning a restaurant is I no longer have to cook things I dread! Really what I dread is the monotony of making simple dishes over and over, like salads, vinaigrettes… I really need a challenge. Another thing I dread is cooking for people who are vegan or have things like celiac disease in the middle of a rush. That’s such a responsibility to make sure you do not have any ingredient that can affect someone’s well being, I really don’t want to screw that up!
What’s your favorite dish to make?
Whatever I’m hungry for! At home it’s probably Sloppy Joes. At work I really like braising- it’s a slow process that infuses layers of flavor. I’m really into complex flavors and meat. Often the starch and veggie are last minute afterthoughts to the meals I plan!
What’s your favorite pig out food?
Pizza – Hand tossed pizza with everything- meat, cheese, mushrooms and onions. If you put tropical fruit on your pizza, I wanna slap you-that’s an abomination.
What restaurant, other than your own, do you like to dine at in the Miami Valley?
Who’s picking, me or my wife? If it’s up to me we’re going to C’est Tout or Meadowlark. It’s got to be an independently owned restaurant for me. If my wife’s picking, we’ll end up at Don Pablo. If the kid’s are with us, McDonald’s- I can eat a Big Mac with the best of them. I’m also trying to get my son into sushi.
What’s your best advice for home chefs?
Eat out!
If you could invite any 4 guests to a dinner party who would they be and why?
My Mom, Barack Obama- so I could find out what he really thinks,
Chef Dieter –but he’d be mad if I make him sit with Barack and my wife- because she and I bickering would be entertaining for all.
Who do you look up to in the industry and why?
Chef Dieter (and it’s obvious by the quieting of his voice and the slow tilt of his head, he’s still mourning the recent loss of his mentor) Dieter taught me to make Bouillabaisse. It’s a labor of love. Fresh stock, rich flavors and customers really seem to enjoy it. He also instilled in me a great work ethic.
What do you do in the Miami Valley on a day off?
Take my kids to school, ok I do that every day, then I like to cook for my family and have family time. The kids set the table and we sit down for dinner, just like I did when I was growing up. And I can’t wait to take my son to the Air Force Museum – it’s probably the coolest thing around here and I remember going when I was a kid.
Share a kitchen disaster, lucky break or other interesting story:
We were getting ready for a busy night and I asked a dishwasher to drain the stock. He poured the stock down the drain and kept the bones. After a few choice words and throwing a few things at him, I had to make stock, again…. I don’t explode like I used too. I’m not saying it doesn’t happen, but it’s a lot less often… (Savona’s Sous Chef Trevor agrees- there’s never a dull moment with Keith- and he should know, as he’s worked with him as far back as Pacchia, and followed him to Schuster, Country Club of the North and came along to open Savona with him. Buy him a beer sometime and maybe he’ll tell you about the flying knife blade….)
Savona Restaurant is open for dinner Tues- Thurs from 5-9pm, Fri & Sat 5-10pm. Reservations are suggested- call 937-610-9835. Located in Centerville, at 79 S. Main Street, just south of St Rt 725, the restaurant seats 74 and features a wine tasting on the 2nd Wed of each month.
Savona will start serving lunch between 11am and 2pm on Fridays starting December 4th through the month of December.
Join 
Stop in for a delicious lunch or dinner at either (or both!) of the Chili’s locations November 23-25 and 10% of your purchase will be donated to Dayton Children’s.
On Tuesday, Nov 17th 
Thursday, Nov 19th is Beaujolais Nouveaus Day, and a great reason to host a holiday tasting, and that’s exactly what the ladies who run 
a fun time. A Taste of Wine is located at the corner of Main & Linden in downtown Miamisburg and has a very homey, comfortable atmosphere.
Oakwood’s Dorothy Lane Market will host their monthly tasting on Wed, Nov 18 from 5:30 to 8:30pm with special guest John Bisson of North Coast Brewing Company. This California brewer is a pioneer in the craft beer movement, started in 1988 as a local brewpub in the historic town of Fort Bragg, located on California’s Mendocino Coast.
This year instead of the annual Holiday cooking class before Thanksgiving, they’ve decided to do all the work and offer an El Meson Holiday Dinner. So you can enjoy their holiday spread this Fri, Nov 13th or Sat, Nov 14th from 5-10pm.
This U.S. holiday stretches back to the end of World War I and commemorates the nation’s thousands of combat veterans who fought in the service of their country.
Long before themed dinners became the staple of restaurants, Mary Kay Smith started offering a Garlic inspired dinner. Folks flocked to Yellow Springs for those garlic inspired dishes, and now 20 years later, the same thing will happen this Tues, Nov 10th – Thurs, Nov 12th.
This Centerville seafood house, run by Ron & Christy Sweeney, is best known for its laid back atmosphere, friendly service and reasonable prices. Voted Dayton’s Best Seafood on 
The Cannery Art and Design Center (CADC) is hosting a free pancake breakfast this Sunday from 11am – 2pm. “Sort of a kick off to the holiday season..really just a gathering of friends for fun. We will be serving free breakfast, coffee and tea,” says Christy Jennewien, CADC Director. They will also be offering 20% off for holiday gift sales.
Enjoy an early Turkey Day dinner every Thursday in November.
UNIBROUE BEER TASTING @ The Caroline @ 7pm
On the Tasting Menu at The Caroline:
Jay’s Seafood
The Trolley Stop
Think the folks at 
Costumed foursomes of putt putt golfers will invade the bars of the Oregon District on Saturday, November 14th, as the 8th annual Barstool Open tees off at 11:30am up and down 5th street. It’s 9 Bars (okay- really just 8 -the Trolley is sponsoring 2 holes this year), and teams will make the pub crawl from one indoor miniature golf hole to the next. In prior years the creativity of the course was only outdone by the outfits of the participating teams!