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Ten Questions

10?’s with Chef Jake Montanye of Dozo

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Minnesota born Jake Montanye recently took over as the  executive chef of Dozo. A graduate of  Le Cordon Bleu College of Culinary Arts, Montanye has worked in fine dining becoming an expert in the art of sushi.

He shows off his skill Tuesday through Saturday at Dozo, located in the rear of Tender Mercy in dowtown Dayton. A refreshed menu allows guest to order “a la carte” or Omakase style featuring “The Tour” for folks that want to go all in, and grab a seat at the counter and enjoy guided journey through flavor, tradition, and technique — elevated with curated sake and wine pairing options.

Get to know Chef Jake a little better with his answers to our 10?’s:

What is your favorite ingredient to cook with?

I don’t really have one single ingredient—I like to use seasonal ingredients. I’ve been having a lot of fun going to Dayton’s weekend farmers markets and using the farmers’ produce.

What ingredient do you dread?

In the sushi world, I really dread working with quail eggs (uzura). They’re very delicate, and the yolks often break. Outside of sushi, I tend to stay away from baking.

What’s your favorite dish to make? 

I really enjoy making sushi and pizza—though never together, haha.

What’s your favorite pig out food?

Indian food. I love all the spices and flavors. I can make a bowl of lentils disappear in no time.

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

I had to ask my coworkers what the Miami Valley was (sorry, I’ve only been in Ohio for three months). From the handful of places I’ve tried, Kung Fu Noodle is the one I’m most excited to go back to. It’s a little Chinese noodle shop in Kettering that hand-makes their noodles.

What’s your best advice for home chefs?

Taste while you’re cooking. Some people strictly follow recipes, which is fine, but I like to treat them as a foundation. I’ll adjust or “color outside the lines” a little if I think it will make the dish better.

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

Honestly, getting four of my industry friends together for a dinner party would make my day. Living far apart and never having the same days off makes it tough.

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

This was probably the hardest question for me. A single name didn’t come to mind. For me, inspiration comes from coworkers—bouncing ideas back and forth until we land on something exciting to share with the public.

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

On a day off, I like to take my dog to one of the dog parks and then try a new restaurant.

Share a kitchen disaster, lucky break or other interesting story:

I often get asked what got me into sushi. In high school, I had a crush on a girl who was really into anime and Japanese culture. To impress her, I asked my local sushi place to teach me how to make sushi. I ended up working there for a couple of weeks free of charge. Things didn’t work out between the two of us—but hey, at least I picked up a skill that’s stuck with me.

10?’s with Platinum Chef Jay M. Jones

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Dayton native Jay Jones graduated from Meadowdale High School in 2002. At age 14 he began working in restaurants starting at Red Lobster at the salad station before moving up to the grill.  He  attended Cincinnati State and, in 2005, earned a degree in Culinary Arts Studies and Business Management/Hospitality.  Over time he has worked at a variety of restaurants locally, including Ryan’s Steakhouse, Ruby Tuesday, Carvers Steaks & Chops, The Cheesecake Factory, The Pub, and Bar Louie. In 2009, he launched Platinum Catering,  focusing first on fine dining and private dinners. He calls himself  a “production chef,” meaning he develops special menu items and uses creative techniques (e.g. saucing and glazing) to elevate dishes.  We asked him to take some time out of the kitchen to answer our 10 Chef questions:

What is your favorite ingredient to cook with?

Cumin yellow curry, kosher salt, restaurant style pepper, onion powder, garlic powder, liquid minced garlic, Cajun, blackened season, white pepper, Basil, rosemary, jerk. Romulan, Cinnamon, cinnamon maple, brown sugar, white sugar, vanilla extract, pineapple juice, mint leaf, thyme oregano, Italian seasoning blend, Olive oil abstract, six pepper season blend, lemon pepper, Alamo Zestful seasoning, Tabasco, Cayenne pepper, paprika, Sea salt Honey, syrup yellow mustard

What ingredient do you dread?

Some Fresh organic plants seasoning

What’s your favorite dish to make?

I do not have a favorite anymore but if I have to name something it will be my (Sweet potato cheesecake pie). That is one of my many items that I am famous for or my seafood creamy casserole trio

What’s your favorite pig out food?

Philly cheesesteak quesadilla, all types of quesadillas & smoke fried wings.

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

Bj’s bar and grillm Fleming’s, Cheesecake Factory Carvers Steakhouse and  J. Alexander’s

What’s your best advice for home chefs?

First, you have to be in love with what it is that you do and you also have to take in consideration that what you like may not be what everyone else like. So you have to study the art of food, the art art of culinary and the art of flavors and seasonings combinations and combos. Don’t be afraid to take advice. Don’t be afraid to do research and don’t be afraid to taste other foods. Clean your palate. Take your time. Don’t overthink it lightly. Seasoning your food and taste as you are cooking and preparing find your happy space like whatever you can get your drive from. Listen to music. Listen to something Inspirational whatever it takes for you to keep your groove so you can stay consistent and get your food done in a timely manner.

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

I will only invite people that I can benefit from that can help me grow in my business people that supports me. It means a lot to me and want to see me be successful. People that allow me to encourage more footsteps throughout the city of Dayton and through my career people that help set the tone and people who has every intentions on allow me to grow to my fullest potential that’s not necessary. Someone I can name because there’s so many people that I know that loves me. But I hope this answers your question.

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

Jeff Huber. He has opened up restaurants for celebrities and also his own restaurant and private owned restaurant throughout the USA. He knows everything about the business. He has also helped write to him but for some restaurant specs that restaurants use till this day. Very smart, very intelligent, very patient and I look up to him for all his abilities. He is my main mentor.
•Second my grandmother, my aunt Rose & my mother Uncle Ricky. because they has always put in a lot of work to make sure the family eats no matter what’s going on, cooking and preparing food has never stopped them from making smiles and full bellies. I also had an opportunity to watch some of them cook in the kitchen as when I was young and I was always blown away how that square box make something so tasty. So flavorful so beautiful and my past should begin then.

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

I spend a lot of time with my family taking care of my kids, making sure my house is in order. I spend time with my beautiful fiance because I get a lot of my energy and a lot of my ability and strength from her. I love on my oldest daughter because she was my first love and my first passion to be great. I spend time with my animals, my dogs. I also take time out to myself to reflect and to regroup and I also work on new recipes and think about food around the clock and always try to figure out how can I grow and be bigger than what I am now because it’s not enough and there’s so much more that I want to achieve.
This is more for catering. One day I had to cater for a wedding of 450 and it was a product that I had to make at the venue because I did not have time to finish it and everything hit the floor as soon as we pulled it out. The oven and I only had 2 hours to prepare it which calls for 4 and 1/2 hours for preparation. I sent three people to the three different stores. I cleaned up the mess. Everyone came back on time and I managed to get the food out just in time before it was time to eat.

10?’s with Chef Jacob Rodibaugh

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Chef Jacob Rodibaugh is the Executive Chef at Bistecca, a Tuscan-style steakhouse in Dayton’s Hotel Ardent. He has more than 25 years of experience leading kitchens and teams to culinary excellence. His notable roles as Executive Chef for Hyde Park Prime Steakhouse and Longboat Key Club solidified his reputation as a master in fine dining, and his time spent consulting for Excellence in Restaurants LLC refined his leadership skills. Now, Chef Jacob brings his wealth of knowledge, creative flair, and dedication to fresh, flavorful cuisine to the Midwest. He is excited to showcase his passion for cooking and inspire the culinary scene in the heart of Dayton.

Raised with a deep connection to the land, Chef Jacob has always been passionate about cooking with fresh, locally sourced ingredients. He integrates this love for quality produce into his professional kitchens and personal life, sharing it with his close-knit family. Chef Jacob graduated with honors from the prestigious Indiana University of Pennsylvania Academy of Culinary Arts.

Crustymcg, Chef and his sous chef, a student in Sinclair’s culinary program.

Most recently he was voted the People’s Choice Winner at Miami Valley Meals DICED event.

Chef Jacob took some time out of the kitchen to answer our Chef’s 10?’s:

What is your favorite ingredient to cook with?

 Thyme-this herb can be bold and go with red meat or be subtle and used in fresh fish or seafood

What ingredient do you dread?

Usually it is any hot chilis, it doesn’t matter how you prepare for these, your hands/fingers always burn.

What’s your favorite dish to make?

 I would have to say anything wild game

What’s your favorite pig out food?

 Wings, something about this simple/comfort food that I just love.

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

Honestly, my family and I do not eat out.  My wife always says, “that’s why I married a chef, so we do not have to go out and eat, he brings the restaurant home!” 

What’s your best advice for home chefs?

Chef’s delicious potato rosti topped with a blackberry glazed sausage polpette (meatball) and okra-corn relish. Photo courtesy WeDoVids.com

 Purchase a correct and comfortable pair of shoes.  Your feet and back will thank you later for this.

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

My wife and all 3 of my kids.  Because there is nothing better than bringing joy to your loved ones and enjoying my time with them all.

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

Anthony Bourdain-his intelligence and knowledge, the way he writes is like no other, tells it like it is

Wylie Dufresne- his restaurant WD50 was so inventive and nothing like it

Tomas Keller-he has set so many standards in the industry; he is one of the best there ever way and will be.

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

My family and I enjoy being in nature with all the trails, waterfalls, and hiking in the area. Plus, my kids love Kings Island

Share a kitchen disaster, lucky break or other interesting story:

When Hyde Park Prime Steakhouse opened in Sarasota Florida, before we even opened, I had a disaster. I turned all the equipment on for the first time to get everything on and unfortunately, they didn’t put in the correct linkage for the hood system.  As soon as everything turned on, I was under the hood when I heard it! The linkage snapped and released all the green chemicals on my head and down my clothes.  My corporate chef immediately grabbed me and pulled me into the ally and said “STRIP!”  I was confused and asked why, it was all the chemicals all over my skin.  So, I ended up stripping down to my birthday suite in the alley behind the restaurant, during lunch hours, man was that ever embarrassing!

10? with Meadlowark Owner & Chef Dave Rawson

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Chef Dave Rawson

Chef Dave Rawson started his career at Meijer, where he was a backer.  He attended Sinclair’s culinary program and then started working at The Winds in Yellow Springs, where he met his wife Robin, who also worked in the kitchen.  It was also there he met Elizabeth Wiley, who eventually left to open The Meadowark in 2004.  In 2006 Rawson was hired on as her kitchen manager and he’s been there since then.  Wiley describes Dave as, “solid, feet-on-the-ground, creative and hard-working, a good communicator and fantastic cook. To watch him make risotto, or ratatouille is poetic.” Wiley sold Wheat Penny and Meadowlark in 2022 to her long time  business partners and friends, Chefs Dave Rawson and Liz Valenti

What is your favorite ingredient to cook with?

Peppers! I love them. Sweet, hot, fresh, dried, smoked, grilled on a bratwurst, ground into romesco, simmered in ratatouille. I feel they don’t get enough credit.

What ingredient do you dread?

This is a hard one. Ingredients or methods that take extra care or are difficult or monotonous to prepare are more of a challenge than a dislike for me. I’ll go with an ingredient that I don’t like to eat, which there are few, liver.

 

What’s your favorite dish to make?

Ratatouille. My Chef at the Winds, Kim Korkan, showed me how to make it years ago. It’s such a beautiful combination of summer vegetables, all of which can grow in Ohio. (and in talking with him this will probably appear on the menu next week).

What’s your favorite pig out food?

Chef Dave cooking down tart cherries

There are too many! I would have to say ice cream if made to choose.

 

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

Another tricky one. Chefs tend to keep similar hours, so most are closed at the same time as Meadowlark. The list is long though. Dayton has quite a few stellar restaurants.

 

What’s your best advice for home chefs?

Just like anything else, practice. Take advantage of today’s technology and watch cooking shows, get some cookbooks, take some cooking classes, become familiar with your tools. Keep at it and continue to build off what you know. Call the Meadowlark and ask me questions!

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

I’m taking the liberty of adding “living or dead” to this question.

  1. My grandmother. She was a good cook, and she taught my mother to cook. She never got to see me do this, and I think she would be “tickled pink” as she would say.
  2. My mother. She was a good cook and taught me the excitement of trying new things.
  3. My wife. What point would there be of having a dinner party without Robin there? Besides, she’s a better cook than me.
  4. My mother in-law. She and my mother didn’t get to spend enough time together and she’s an awesome lady!

 

Wiley & Dave

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

I’ll go with people I know as opposed to famous (or not so famous) chefs. Elizabeth Wiley, Kim Korkan and Mary Kay Smith. They helped form my approach to cooking and the business side of cooking. The main lesson is you must really care about your ingredients, your customers and your staff.

 

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

As little as possible! But in all seriousness, hanging out with my wife, our dogs, and our friends, which doesn’t happen enough!

Share a kitchen disaster, lucky break or other interesting story:

As you know, the restaurant business can be very volatile. Although I had been a baker for many years, I was relatively new to professional cooking when I found myself, only nine months into my first restaurant job, being promoted to kitchen manager. I think my bosses at the time thought that since I seemed to be fairly responsible and eager to learn, that they would teach me as we went along. I think it turned out all right.

Meadowlark

Where comfort food meets creativity and local charm.
5531 Far Hills Avenue
Dayton Ohio 45429

937-434-4750

 

Tues – Thurs: 11:30am – 8:30pm

Fri & Sat: 11:30am– 9:30pm

10 Q’s with Miami Valley Meals Chef Marilyn

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Miami Valley Meals makes thousands of meals each week to feed our community. transforming donated and rescued food into nutritious meals for those experiencing food insecurity. For their third anniversary in 2023 they unveiled a lineup of  chef-created spice blends created in partnership with Big Axe Spice Salt Free Seasonings; The Root of Love, Give Back Garlic Blast, and Feel Good Fusion.

Having recently celebrated their fifth anniversary they added a new spice to the lineup – The Spice of Life by Chef Marilyn! It’s a baker’s best friend and is perfect for fruit pies, cobblers, cakes cookies and quick breads.

Free of salt, sugar, and gluten, all four spice blends are friendly for any diet and flexible enough to use in just about anything! From meats and marinades to dips and desserts, the possibilities are endless. Starting in May, you can also buy Chef Marilyn’s spice at Gem City Market and Dot’s Market with more locations coming soon.
For more information and to purchase online, please visit the MVM website.
Each purchase supports our mission to transform donated food into nutritious meals for those in need in Dayton. Spices run $9.99 or  can be bought as a four pack for $37.98.

Chef Marilyn Britt first joined MVM in the kitchen as part of her participation in Goodwill Easterseals’ Senior Community Service Employment Program, and upon completion, was hired on permanently. “I joined MVM  because they are doing something positive for the world we live in by addressing and contributing to food insecurity, something I always wanted to do. The chefs that prepare the healthy meals love and enjoy their jobs.”

We asked Chef Marilyn to take a break from meal prep to answer our Chef 10 questions and here’s what she told us:

1. What is your favorite ingredient to cook with?

My favorite ingredient to cook with is basil – I love it! It can really uplift a dish and I buy some every time I’m in the store.

2. What ingredient do you dread?

I dread too much salt. As a transplant survivor, I limit my sodium and generally follow a healthy diet.

3. What’s your favorite dish to make?

My favorite dish to make is stir fry. It’s very nutritious and colorful. All of my children and grandchildren love it, and I love making it for them!

4. What’s your favorite pig out food?

My favorite pig out food is sweet potatoes – baked or as a pie. My sister Betty makes the best sweet potato pie. She really puts love in it and it puts a smile on my face.

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

I like dining at J Alexander’s Restaurant. I like a few of the healthier options from the menu, the atmosphere and the service.

Chef Angie (left) and Chef Marilyn (right) with a table of meals.

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

After working at Miami Valley Meals with such a variety of donations – I’ve gotten to be creative and experiment with the team. Some of these ingredients, specifically certain spices and herbs – I hadn’t tried before but have now really grown to enjoy them. So, my advice would be to be creative and give it a try! You can always make small batches and you may find something new that you love.

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

I would invite Calvin Britt Jr., my sons TaeVon and Justin, as well as my best friend Cheryl. They all love a variety of foods and they are open to trying new things. I love cooking for them because they very much appreciate it and they always give their honest opinion. 🙂

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

In the culinary world I look up to Chef Gordon Ramsey because he tells the truth when it comes to food and explains why.

In the nonprofit world I look up to Ms. Amanda because she always greets you with a smile (-: and she always makes her staff know she appreciates our hard work. She is truly concerned with each and everyone’s feelings.

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

On my days off I read and write letters. I also cook zucchini and banana bread to give away. The team at Miami Valley Meals loves them. (-:

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

I was hired at the Monday Community Correctional program part-time in culinary but the very next day, they offered me a full time position. I was also training to become a bus driver at the time and weighing my options – but cooking is in my heart. I’m lucky I got the offer and grateful this led me on my culinary journey. Cooking brings me peace.

10?’s with Chef Adrian Madrigal Mendiola

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Chef Adrian

Meridien Uptown’s  Executive Chef Adrian Madrigal Mendiola has over 25 years in the culinary arts, training in Europe, South America, and is a graduate of  Le Cordon Bleu France.  He’s perfected the techniques of classical and multicultural cuisine. As an Executive Chef and Saucier, Chef Adrien specializes in elevating familiar meals into modern cuisine, using unique herbs and spices, and fresh ingredients. His attention to detail and passion for food are what set his dishes above the rest. In his spare time, you can find Chef Adrian watching or playing soccer!
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What is your favorite ingredient to cook with?


My favorite ingredient is always cooking with fresh herbs and fresh products. He grows many of these in his own garden and hand picks them for service every day.

What ingredient do you dread?

I don’t enjoy working with processed meats.  I find it difficult to a create a solid  dish to serve the customer.

What’s your favorite dish to make?

bayou crab crostini

My favorite dish is anything using fresh seafood.  It challenges my creativity, preparation and plating skills.
What’s your favorite pig out food?
I like eating all kinds of fresh bread.

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

I enjoy going to different restaurants in the Miami Valley, whether old school dining or getting to try something new.  It keeps my own cooking energized.
What’s your best advice for home chefs?
Don’t be afraid to try new things. You only get better by challenging yourself, taking risk and practicing.

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

This would be my son, daughter and two best family friends because they’re not afraid to give me honest feedback and criticism.  They also are intolerant to certain products which challenges me to cook something different and full of flavor they can fully enjoy.

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

Chef Adrian’s FISH & CHIPS!

I have followed the career of Erin French, an American Chef residing in the
state of Maine.  Her unique focus on fresh ingredients and farm to table has created a waiting list of customers seeking a unique dining experience at The Lost Kitchen.  Her story is inspiring, and has earned recognition as a semifinalist for the James Beard Award for Best American Chef in 4 times.  Dining here is truly a goal of mine in the future.

What do you do in the Miami Valley on a day off?
I enjoy going to used book stores looking for interesting and unique collections of international recipes.  I enjoy shopping and a good cup of coffee – there are a
         number of unique places to try in our city.
Share a kitchen disaster, lucky break or other interesting story:
 I had the opportunity to meet Charlie Chloe when he was opening a new business at the Greene.  It was the first time I was able to fully experience and work with all types of Asian foods, something I truly enjoyed and often still find  inspiration in my cooking today.

Experience Chef Adrian’s cuisine at
Meridien Uptown
28 W. Franklin St
Centerville, OH 45459

(937) 723-6687

Hours:

Wed & Thurs  4pm – 10pm
Fri 4pm – Midnight
Sat 11am – Midnight
Sun 11am – 8pm

Note: Kitchen closes at 9pm on Wednesday and Thursday & 10pm on Friday and Saturday night.,

10?’s with Chef Mariah Gahagan of Tender Mercy

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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.

10 Q’s with Miami Valley Meals Chef Angela Abnett & Laura Cotton

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Miami Valley Meals began feeding food insecure Dayton area residents early in the pandemic.  The nonprofit sources most of its ingredients from donated and reclaimed foods from commercial food distributors and organizations like the Dayton Foodbank.

Executive Chef Angie Abnett

Lead by a team of two talented executive chefs, Angie Abnett and Laura Cotton transform recovered (a.k.a. “rescued”) foods into hearty and nutritious prepared meals that are then distributed to a network of about 50 nonprofit partners serving the hungry in the Miami Valley—free of charge.

As they celebrate their 4th anniversary this month Miami Valley Meals have provided over 800,00 meals to 116 partners in 36 zip codes in the Greater Dayton region. They have used over 560,000 pounds of recovered food to create those meals.

Executive Chef Laura Cotton

 

The chefs plan meals using the received ingredients and send them packaged to other nonprofits distribution. As they explain, each day is like an episode of the TV showChopped. We never know what ingredients will be donated and each day they have to figure out how to create a nutritious meal from the assorted food components on hand.

Their model aims to reduce food waste in the supply chain and also in our own facility. Chefs Laura and Angie lead their team to create nourishing meals made with love that honor the dignity of people in need.

We asked both executive Chefs to take on our 10 Question interview and here’s how they answered:

What is your favorite ingredient to cook with?

AA: I love cooking with cabbage. It is so versatile- you can make a slaw, sauerkraut, kimchi, salad for a sandwich or add it to a meal.

MV Meals chefs created 3 spice blends as a fundraiser.

LC: I love experimenting with herbs and spices; when it’s all said and done, I can add whatever Iwant to it and go from there. By experimenting with different herbs and spices, I’ve gotten to create my own special blend with Miami Valley Meals, The Give Back Garlic Blast. We have three spices in total that are available for sale at Dot’s, Gem City Market, The Co, Kettering Hospital gift shops, Amazon, and are adding more shops.

What ingredient do you dread?
AA: Deboning cooked Turkey Legs because the pin bones are so sharp and dangerous.
Plus, it grosses me out!

LC: I detest lamb. I can deal with anything else, but I really don’t like the smell or gaminess of lamb.

Chef Angie supervising mals about to go through the packaging machine.

What’s your favorite dish to make?

AA: Cabbage rolls hold a special place in my heart. The crafting process reflects generations of culinary expertise and family tradition. I particularly enjoy adding a vegan twist to a culinary classic.

LC: Seafood jambalaya – it brings me back to my New Orleans roots and one of my favorite places in the whole world.

What’s your favorite pig out food?
AA: Mashed potatoes are one of my favorites. I have wonderful memories of having mashed potatoes on Sundays at Grandma Shirley’s. It is my comfort food for sure.

LC: My favorite salty food to pig out on are potato chips. Nothing fancy, but if I want something more I make a homemade onion dip. As for something sweet to pig out on, it would be ice cream, specifically dutch chocolate almond or anything with coffee. On a really good day, I might do both.

 

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

AA: Amar India is my favorite, I’m vegan and they always accommodate my allergies and have a lot of plant based options. I always receive great service and a beautiful meal every time.

LC: Disappointing everyone here, but my guilty pleasure is Waffle House – it’s always there for me and it’s open 24/7. My favorite location would be the one across from The Greene on Indian Ripple Road where our server knows us and our order. My boyfriend and I go there often.

What’s your best advice for home chefs?
AA: Always try something new with a recipe or ingredient. If you fail it’s okay, try again. Practice makes the perfect meal.

LC: A few pieces of advice: have fun, relax and don’t be afraid to try something new because it could come out wonderful and if it doesn’t, no worries, you’re at home and can hide the evidence.

Chef Lauara accepting a donation.

If you could invite any 4 guests to a dinner party who would they be and why?
AA: My 4 guests would be: Mary Locke (my great grandmother), Eula Myers (my grandmother), Anthony Bourdain and Julia Child. They are a few of my favorite culinary influences. I would love to prepare them a vegan spin on their own culinary classics. I enjoy the challenge.

LC: My favorite dining experiences involve chaotic family functions. Food is love and I can’t think of anything better than a busy home with all my favorite people and some of the best meals I’ve ever had.

Who do you look up to in the industry and why?
AA: I have always admired Julia Child. As a hardworking and driven chef, she demonstrated an unwavering commitment to pushing culinary boundaries. At Miami Valley Meals I have to embrace new challenges daily with creativity. Working with donated food can be a challenge, constantly learning and testing different dishes with the ingredients given. Pushing culinary boundaries is a must in the food rescue industry.

LC: Honestly, I look up to anyone and everyone who has worked in this industry for any length of time. It takes a certain special person to be able to do this job.

What do you do in the Miami Valley on a day off?
AA: I’m always trying out different vegan dishes at home. Crafting my own vegan proteins, fermenting something, or baking breads. I am in two Local bands in Dayton, Ohio. Somersault is an educational rock band, driven by our passions and life experiences. Radar is an indie rock band, with punk rock influences, poetry and rock n roll. I am a drummer in both bands. I add vocal support to Somersault giving me the courage to sing lead songs in the band Radar. On a day I’m free from musical projects, I enjoy spending time with my family, traveling, gardening and reading a good book.

LC: When the weather is nice, I love to explore any of the wonderful parks around the Dayton area, whether it be with my boyfriend or a good friend. If the weather is bad, I love to sit on the couch and read a good book with my cat in my lap.

The team preparing thanksgiving meals to give away.

Share a kitchen disaster, lucky break or other interesting story:
AA: When I was 11 or 12 years old, my mom had a work trip so I stayed with our close family friends. I asked if I could make dinner and they said “sure”, assuming I knew my way around the kitchen. Confidently, I prepared the pork chops, frying them in a skillet for over 45 minutes or so until they were very golden brown. I even prepared instant mashed potatoes and canned vegetables.

During dinner I realized Carl was having a hard time eating the pork chop. I asked him if it was good? He replied yes, “didn’t know you could make pork chop jerky.” He said he was really enjoying it. In reality, the pork chops were burnt and dried out completely. A few days later, after my mom returned home, they told her about the meal, “We let her make dinner, didn’t realize she didn’t know how to cook.”

LC: On an incredibly busy day about 12 years ago, our small team was prepping for four events in our very small kitchen. I was focused on a traditional English high tea meal, while my sous chef was across the kitchen running the hot side.

Unbeknownst to me, some dried pasta had fallen under one of the burners he was working on. I paused to ask if anyone wanted to try some smoked cheese that was part of my dish. My sous replied, “No, I want this fire to go out,” which alerted me to the flames quickly growing from our stove. Realizing salt was no match for this fire, we quickly pulled all the pots and pans and conquered it with a fire extinguisher.

My son, who was on his first server shift ever, witnessed the fire debacle with a shocked face and asked, “does this happen a lot?” to which my Geoff, my sous replied, “first time.”

Being the head chef means you are often putting out fires, both figuratively and literally – and thankfully on this day, we were still able to get out all of our dishes, clean up the mess and even snack on some of that smoked cheese.

Miami Valley Meals

937-938-7141

Volunteering at MVM:

Join the scoop squad! The culinary team can always use an extra hand in the kitchen. Weekly, monthly, twice-a-year, whatever works for you.
More info here.

With your support, MV Meals can continue providing thousands of meals per month to families and individuals in need across the Miami Valley, providing convenience, comfort, and dignity to those experiencing food insecurity. Donate here.

10?’s with Chef Erin O’Neill, the Executive Chef for On Par

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Erin O’Neill, former culinary director for Warped Wing Brewing Company, has taken on a new challenge, as the Executive Chef for On Par Entertainment.  This 33,000 square foot amusement center across from The Greene seats over 500 people, so Chef O’Neill needed to create a menu that could be executed quickly to feed the masses.

The venue includes

  • 5 Private Karaoke Rooms (hourly rentals)
  • 12 Duckpin Bowling Lanes
  • Darts
  • 3- 9 Hole High-Tech Mini-Golf Courses
  • The World’s Largest Foosball Table (up to 16 players!)
  • Other Games
  • An Outdoor Patio
  • 102 Self-Pour Taps

On Par will be a family-friendly establishment early in the day, but will be strictly 21 and older after 7:30 p.m.

Chef O’Neill has pulled together a menu that includes some over the top appetizers that are great for sharing:

 

He’s also featuring a variety of creative burgers like his  Spicy Elvis Burger which includes habanero bacon jam, fried Plantains, and peanut butter to honor the music legend’s favorite meal!

After several days of soft opening, On Par opens today to the public, Chef took time to answer our 10? interview:

What is your favorite ingredient to cook with?
 I know it sounds like a cop out but I really like to cook with everything. I am always trying to find new ways to do things or different ways to enjoy an old classic. I do find I like to work with proteins and if I had to give just one it would be pork. Because of its versatility.
What ingredient do you dread?
 Not because of the way it tastes but I hate dealing with mayonnaise.
What’s your favorite dish to make?
 This is a very hard but gun to my head I would say a big pot of Gumbo. Cooking is the way I express how I feel a lot of the time and I am very big on Sunday meals with friends and family around as much as possible. So any dish or combo of dishes that make the family happy makes me happy.
What’s your favorite pig out food?
 Chicken wings and fried appetizers. Give me a plate of good wings and a bunch of battered  food to dip in sauce and I’m a happy man.
What restaurant, other than your own, do you like to dine at in the Miami Valley?
 I don’t get to go out as much as I like but when I do I like to go to Sea Jax. I also love Hector’s Taco Spot and Taqueria El Paisa. Any time I can get one of Blind Dogs hotdogs is a good day as well. Massaman Thai Food is very good. Dayton has a lot of independent places that are hidden gems. I’m always looking for my next place to make a regular haunt.
What’s your best advice for home chefs?
 Don’t be scared of cooking. Season with attitude. Learn technique, not just dishes. Have fun and take chances.
If you could invite any 4 guests to a dinner party who would they be and why?
 My wife because she is the coolest person I know and would make sure it was a great party. Since you said any I am going living or dead. I would have Anthony Bourdain for sure. He was the voice of the back of the house for so many people. I find I go back and rewatch his shows many times. He was just a brilliant mind.  Michael Jordan. The GOAT. To be able to talk to him and get in the mind of greatness would be awesome. Stephen King. I am a huge fan of his books and would love to talk to someone who has helped me pass so much of my time and created characters that feel like friends.
Who do you look up to in the industry and why?
 Matt Pittman from meat church. Love his YouTube channel and the way he approaches BBQ and cooking in general. But really anyone who is out there working long hours, cooking from their heart, missing family and events to feed strangers a lot of the time, I look up to all of them. This is a crazy industry and the ones that are making and influencing it are the ones that I look up to.
What do you do in the Miami Valley on a day off?
 I love watching sports and cooking food for my friends and family. I like to Disc golf whenever I can. I love a good nap.
Share a kitchen disaster, lucky break or other interesting story:
I was on the opening team that opened a TGI Fridays in Moscow, Russia. It was the first casual dining full service American chain restaurant in Russia. Very few of the cooks spoke English and none of the opening team spoke Russian. Plus the tickets printed in english. So it created many interesting training opportunities from trying to draw the plates and correct sauces to acting like a chicken to get someone to know what I was talking about. It was a trying but rewarding experience that had a profound impact on the way I learned to communicate and find common ground with people from completely different circumstances than I had ever experienced.

10?’s With Chef Waverly Howard

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Meet Chef Waverly Howard, affectionately known as Chef Wave, hailing proudly from Dayton, Ohio. Over the last decade, he has breathed life into his culinary aspirations. Chef Wave’s odyssey commenced with launching his food truck, Cruising Cuisine, and establishing his catering venture, Creative Delights.

What began as a fervent idea has blossomed into a remarkable success story, propelling him to the forefront of Downtown Dayton’s corporate landscape. As one of the most sought-after executive chefs in the region, Chef Wave remains dedicated to perfecting his craft and nurturing a vibrant food community.

Beyond the culinary realm, Chef Wave has embarked on a profound personal journey, striving for self-improvement while giving back to his cherished community. His commitment extends far beyond the kitchen, as he passionately advocates for renal kidney failure awareness, a cause deeply close to his heart.

What is your favorite ingredient to cook with? 

My favorite ingredient is Garlic, it brings my dishes to life.
What ingredient do you dread?
I dread utilizing Thyme, too little you can’t tell it’s there and too much it can take over your entire dish.
What’s your favorite dish to make?
My favorite dish to make is Lasagna, it’s a dish that I can make in a variety of ways and it turns out perfect every time.

4 Cheese Chicken Lasagna

What’s your favorite pig out food?
My favorite thing to eat anytime of day is Savory Grits, I have such fine memories associated with Grits.
What restaurant, other than your own, do you like to dine at in the Miami Valley?
The Roost Modern Italian
What’s your best advice for home chefs?
Take risks, be innovative, and have fun with your creations. Food is an experience that you should enjoy putting together.

Family meal brown sugar hot honey deep fried rib pan

If you could invite any 4 guests to a dinner party who would they be and why?
Kobe Bryant-
David Goggins-
Chad Wright-
Les Brown
These are all people who really motivate and inspire me in my everyday life. They share my willingness and drive to win at all cost. Such brilliant minds full of determination I would really enjoy just having a conversation over a good meal.
Who do you look up to in the industry and why?
Bobby Flay, I think he has a really good story that really inspires me as we have several similarities in our life experiences. Throughout all of his obstacles he was determined to really make something of his life and he did just that.

Grilled salmon over eggs with bacon

What do you do in the Miami Valley on a day off?
I’m always working and studying my craft. I have no days off.
Share a kitchen disaster, lucky break or other interesting story:
During a traveling catering event that was scheduled to start at one time the event staff moved the time up an hour before we were initially scheduled. This event space had no tools for me to get my food up to temperature in a hurry. I didn’t want to compromise the quality of my food. I had to think quickly and utilized a technique with my hot boxes and sternos that was shared with me by another professional. I was able to serve my food on time and at the correct temperature without compromising the integrity of my food.

10?’s with Chef Aaron Allen of Silas

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A Dayton native whose culinary career includes stints at Rue Dumaine, Hotel Covington and a Michelin-starred restaurant in New York has returned to Ohio to lead a new boutique eatery opening in early 2022.

Chef Aaron Allen is the Executive Chef for Silas,  a part of the revival of the former Inn at Versailles — a historic venue in downtown Versailles that was destroyed by a fire in late 2019..

The move is a homecoming for Allen, who earned his bachelor’s degree from Wright State University and got his culinary start at Rue Dumaine — one of Dayton’s most celebrated restaurants until its closure in 2017.

We asked Chef Allen to answer our 10 questions interview:

1)What is your favorite ingredient to cook with?
Probably eggs. They’re so versatile and delicious. You can do just about anything with eggs.

2) What ingredient do you dread?
I don’t dread any ingredients. If I feel challenged by something I usually force myself to learn to work with it to get over it.

Slow Roasted Ft Loramie Lamb! // rosemary, honey, garlic marinated, served with homemade nann bread, assorted chutneys + sauces

3) What’s your favorite dish to make?
There isn’t any one dish. I love to cook new dishes seasonally with what comes fresh from our farm and local partners. What excites me is new combinations and new dishes. The seasons bring so much there isn’t any reason to repeat yourself much.

HisHoneybee dessert recipe was featured in the The Wall Street Journal!

4) What’s your favorite pig out food?
Pizza for sure.

5) What restaurant, other than your own, do you like to dine at in the Miami Valley?
I love Thai 9, Sueno, and Taqueria Mixteca on 3rd.

6) What’s your best advice for home chefs?
Don’t be afraid to fail. That’s how you learn. Try to cook anything you’re interested in and that’s how you learn and improve.

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

picture of dining room at Silas

Silas

8) Who do you look up to in the industry and why?
I really like what Bryce Gilmore is doing at the Barley Swine in Austin. The food is super playful and delicious. Also Cesar Ramirez at Chef’s table at Brooklyn Fare. Some of the most creative food I’ve seen.

9) What do you do in the Miami Valley on a day off?
I like to be active. I love to get outside and go for a run or a bike ride. I love to ride my motorcycle when the weather permits.

10) Share a kitchen disaster, lucky break or other interesting story:
Kitchens are always exciting and sometimes chaotic places. I’ve seen a lot happen. When I was in NYC I got to cook for Daniel Craig (James Bond) and Sean Brock. We met Sean later in the kitchen. That was pretty cool.

Chef Allen will be one of the Chefs competing in the Miami Valley Meals Diced Chef Challenge on Tues, Sept 19th at Top of the Market.

10?’s with Area Executive Chef David Belknap of The Foundry

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David Belknap is the Area Executive Chef overseeing The Foundry and all banquet, catering and private dining events for guests at AC Hotel Dayton in addition to running the Spanish-inspired rooftop lounge and restaurant VASO at AC Hotel Columbus Dublin.

Born and raised in Columbus, Ohio, Chef Belknap remembers cooking at a young age with his mother who instilled in him an appreciation for different flavors and recipe creation. Feeling at home in the kitchen, Chef Blekanp was hired to wash dishes at a country club, where he further fell in love with the art of cooking. Chef Belknap went on to attend Pennsylvania Culinary Institute in Pittsburgh and was the valedictorian of his graduating class.

In 2005, he joined The Ritz Carlton Orlando Grande Lakes team and over the next five years honed his craft in culinary hotbeds such as Puerto Rico; Denver; and Naples, Florida, before landing in New York City under Chef Thomas Keller and his three star Michelin-starred PerSe. Chef Belknap spent two years there before opening his own restaurant, L&W Oyster Co., on Fifth Avenue in Manhattan. Four years later, he moved to Mexico before returning to his hometown to raise a family. Other career highlights for Chef Belknap include being invited to cook at the James Beard House twice and also appearing on an episode of Chopped.

At The Foundry, Chef Bleknap’s main focus is to create a space that is unique to Dayton and offer dishes that will excite and intrigue guests. He aims to test the limits of Dayton’s dining scene by expanding palettes and introducing new favorite flavors.  Chef managed to carve a few minutes out of his day to answer our Chef 10?’s interview

1) What is your favorite ingredient to cook with?
“Cheeks. Pork Cheeks, beef cheeks, lamb cheeks, halibut cheeks, skate cheeks. They are a very under-utilized cut of meat that have just as much flavor, if not more, than any other cut on an animal or fish.”
2) What ingredient do you dread?
“Tilapia. It has no flavor, no fat and I struggle to understand why Americans love that bland little fish so much.”

The Foundry menu features a wide variety of sharable elevated wood oven plates and seasonal dishes touched by fire.

 

3) What’s your favorite dish to make?
“Anything that takes over four hours to make – braised meats, hearty soups, fortified broths, fermented doughs, pickled vegetables. The longer something takes to make, the more love you will taste in the end result.”

4) What’s your favorite pig out food?
“Spicy Pork Ramen and kimchi.”

Blackened salmon

5) What restaurant, other than your own, do you like to dine at in the Miami Valley?
“Sueno. They make some of the most delicious and authentic Mexican Cuisine that I’ve had in the U.S. They even import their blue corn for the tortillas from Mexico and grind it with volcanic stones in the prep room. It’s legit!”
6) What’s your best advice for home chefs?
“Stop watching food “reality” shows. It’s not reality, It’s made for TV.”

An array of flat bread pizza’s are on the menu

7) If you could invite any 4 guests to a dinner party, who would they be?
“Anthony Bourdain, Thomas Keller, Salma Hayek and Ryan Reynolds.”
8) Who do you look up to in the industry and why?
“Not so much ‘look up to,’ but I love to see anyone in the industry who’s trying to swim against the current and blaze a different path. There are too many ‘vanilla’ restaurants out there with no true inspiration.”
9) What do you do in the Miami Valley on a day off?
“Kayaking, biking, and camping”
knife roll

A sample knife roll

10) Share a kitchen disaster, lucky break or other interesting story.
“I had just started my first job in New York City and was heading into work carrying my knife roll on my back. A woman squeezed past me to get off the train and exclaimed ‘OW’ on her way out the door. I looked down and the tip of my chef knife had slipped out of the sheath and was sticking out of my satchel. I quickly tucked it back in and secured my bag beside me. One stop later at 42nd street, a crowd of tourists poured into the car with a woman backed up to me. We rounded a corner and she fell backwards onto my satchel and the knife poked out again and stuck into her back! I apologized profusely, explaining that I was a chef and my knife slipped out and I offered to take her to the hospital. Her husband APOLOGIZE TO ME for his wife being clumsy and told me it was no big deal! It was only about a ½ inch cut but I was mortified…”

10 ?’s with Chef Patrick Thompson of redBerry

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The husband and wife team of Mykie and Patrick Thompson are celebrating the third anniversary of their breakfast and lunch bistro in Troy. When creating the concept, their vision was to create an atmosphere that would relaxed and comfortable. redBERRY would serve the classics with all the taste and no fuss. There’d be breakfast populars like biscuits and gravy and French toast, and lunch favorites like BLTs and hearty soups.
They’ve certainly succeeded in bringing this vision to life.  There are often lines of folks outside of the buildings, happily waiting for a table to enjoy classic breakfast foods with a twist, like this pancake board, which easily feeds three or four. You can choose from 3 Benedict options, a redBERRY parfait, or a selection of salads and sandwiches.
While Mykie runs the front of the house Chef Patrick is the king of the kitchen.  Chef took a few minutes out of his busy day to answer our 10 ? interview.
What is your favorite ingredient to cook with?
Eggs (one of the most versatile ingredients, in my opinion).
What ingredient do you dread?
Gelatin
What’s your favorite dish to make?
Pasta de Ovo (ravioli filled with runny egg yolk). I learned this just out of culinary school and it’s still to this day one of my favorites.
What’s your favorite pig out food?
Chips and salsa. Also carbs (rice, cereal, potatoes in any form, etc.)
What restaurant, other than your own do you like to dine at in the Miami Valley?
Roost in the Oregon District. It’s pretty much a go to for us when we’re lucky enough to have a holiday off!
What’s your best advice for home chefs? 
Mis en Place. Good home cooks master timing (finishing the whole meal at the same time). Getting all of your ingredients prepped prior to beginning cooking allows a home cook to concentrate on the task of cooking itself rather than trying to prep and cook at the same time.
If you could invite any 4 guests to a dinner party who would they be and why?
These are in no particular order. Anthony Bourdaine. He seems like he would have been a very interesting person to have a conversation with, he’d seen and done it all. Elon Musk, I would really like to be able to talk business with him and maybe get some pointers. Audie Murphy, a WWII combat veteran and one of the most decorated soldiers in American history. My last one would be Steve Irwin, you know, because it’s Steve Irwin.
Who do you look up to in the industry and why?
Probably Chef Robert Allen of Citico’s Lakeside Inn. I mentored under him right out of culinary school and he taught me a lot of what I know.
What do you do in the Miami Valley on a day off?
Play disc golf and ride my motorcycle.
Share a kitchen disaster, lucky break or other interesting story:
We once had a total sewage backup at redBERRY. Of course it was in the middle of Sunday  service, with a dining room full of people and a line down the sidewalk. We had to stop service, ask everyone in the dining room to leave, refund their money and tell everyone waiting that we had to close for the day. That was the easy part. After the restaurant emptied we had to wait for the plumbing company to come and fix the problem (which took hours into the evening and we couldn’t run any water at all until it was fixed), then wash and sanitize every single dish, utensil, pot, pan, bowl…literally everything in the restaurant that had been exposed to the air. Any paper products that weren’t still sealed had to be thrown away, not to mention having to clean up all of the waste that came up through the floor drains. Luckily, everyone was very understanding about the whole ordeal, and I suppose it could have been worse (like a fire or something), but it was an absolute disaster to say the least.

redBERRY

914 North Market Street,
Troy, OH 45373

937-552-9125

Tuesday – Sunday
6:30am – 2pm

 

Mimosa Flight Four mini mimosas with orange, grapefruit, cranberry and pineapple juice.

10? with Chef Franco Gallo

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Chef Franco Gallo grew up in a small town in Italy by the Adriatic Sea in Brindisi, where he got his first taste of the restaurant business doing every job imaginable alongside many Italian Chefs in his hometown. He also served in the Italian Army and was trained in culinary art to serve the high ranking officer staff. He met his wife in the Navy, stationed in Italy where they met and he followed here here. His most recent experience was being the Head Chef at the Dayton Bicycle Club for 15 years. Last summer the stars aligned with the opportunity to open Franco the Foodie, where he is the now the owner and Chef, creating a unique rotating menu every week and catering for parties and events.  His family is all involved in the business with his wife and one daughter works in the kitchen, while his other daughter works the front of the house.

What is your favorite ingredient to cook with?

Garlic is one of my favorite ingredients. It is simple, flavorful and fragrant, adding a lot too many dishes. After all, I am 100 percent Italian, born and raised in Italy. They put garlic in our pacifiers.

What ingredient do you dread?

I don’t dread any ingredient in particular, although I am not a fan of peeling beets, although I do love to eat them.

What’s your favorite dish to make?

My favorite dish to make is homemade pasta. To me there is nothing better than making homemade pasta. I find it therapeutic and the end result is pure delicious in a variety of sauces and options. It also takes me back to my childhood when I first was introduced to making pasta with my mother and grandmother in Italy.

What’s your favorite pig out food?

Fried calamari and shrimp, with squeeze of lemon on top and fresh parsley. I could eat that all day long. Growing up by the Adriatic Sea in Italy it was a common street food that always brings me back home.

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

Lily’s Bistro and Meadowlark are 2 of my favorite restaurants. I like how they utilize seasonal fresh ingredients, and the dishes are often creative and enjoyable.

What’s your best advice for home chefs?

Simplicity goes a long way. Don’t overdo it and think that adding too many ingredients makes things better. Less is often more when it comes to cooking. And YouTube can often be your best friend when learning how to use new ingredients or trying a new recipe.

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

My mother, who lives in Italy and I don’t get to see her very often. My father, who passed away several years ago. My grandmother, who taught me a lot about cooking. And my wife, who tells me she is my biggest fan, so I better include her so she doesn’t divorce me.

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

My brother Tony, who is a Chef in Italy. He has a reputation for making some amazing food and pizza dough in Brindisi, where we grew up. He recently came to visit and spent time working with me and showing me some tips and cooking techniques. One thing that I learned a long time ago is that a Chef never stops learning and I appreciated him sharing his knowledge with me.

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

I don’t have many days off, but when I get a chance to relax I like to watch a movie, or play online nerdy games, such as World of Warcraft.

Share a kitchen disaster, lucky break or other interesting story:

Approximately 6 months ago I had the opportunity to open Franco the Foodie. It has been a dream of mine for many years to have my own restaurant. You could call this my lucky break, as everything aligned at the right place at the right time. I have greatly enjoyed the challenge and look forward to growing the business, also recognizing it is not always easy. But it is extremely satisfying getting to know the local customers and welcoming them like family.

Franco the Foodie

120 W Jefferson Street
New Carlisle, OH,
937-679-5404
Wed – Sat 3 – 7pm
Dine in (seats 18) or Carry out
Reservations available for groups
Grab and Go also available
Menu rotates weekly
Delivery via Door Dash
Catering available

10?’s with Chef Summer Key

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Chef Summer Key is an American Culinary Federation award-winning certified chef. She started  culinary school at Sinclair and after years of learning and honing her skills, and working with renowned chefs, she started her own catering business, Key Ingredient Catering, located right here in Dayton. Not only does she cater parties and special events, but she also offers private chef services and weekly meal service.. She shares “my  career success is 100% because of the chefs that have pushed me along the way.”
What is your favorite ingredient to cook with? 
I love smoking food so probably brisket is my favorite item to cook because it’s not easy and it took a while to get it right. Male chefs often claim to be the best grill masters so that may also be a small part of why I had to perfect it 🙂
What ingredient do you dread?
I don’t really dread making much of anything because I love my job. I would say Oysters are the hardest because of the shucking, but I will make an Oysters Rockefeller in a minute because they are such a crowd pleaser.
What’s your favorite dish to make?
This is the most popular question I am asked. I always say most Professional Chefs should be able to make most things or figure it out with some research. I enjoy making pasta because like smoking meat it is a learned talent that takes practice. My favorite thing to eat is brunch because chefs have to work brunch early in the morning after a late close most of the time. It is normally super busy and we are grouchy. When I get to go out and enjoy it, it feels like cheating or sneaking. A great luxury.
What’s your favorite pig out food?
Ice cream is it,for me.  My guilty pleasure food is old school tuna tetrazzini, cabbage rolls and my mom’s beef and homemade noodles. Ohio girl over here!
What restaurant, other than your own, do you like to dine at in the Miami Valley?
If I eat out it’s normally something ethnic that I would not normally make myself. Mixteca and Ginger Spice are my favorites. I like food trucks for this reason as well. Lots of really great ones. I love going to the festivals and getting meatball subs from the Italian fest and gyros with Greek fries from the Greek fest. I remember being pregnant with my son and asking if the person at the admission desk could just let me in for a gyro real quick. “5 minutes” I said . Chefs can make really intricate fancy food but we ” buy” simple food prepared well with real ingredients.
What’s your best advice for home chefs?
Don’t give up. You will get better. If you love something, keep trying to make that recipe. Over and over learning from your mistakes. Write the changes on the recipe so you don’t forget. Share the fun with your family. Kids will eat food they have a say in.
If you could invite any 4 guests to a dinner party who would they be and why?
 My dad is the biggest one, he died before I became a successful Professional Chef and found my passion. My Grandma Ruth. I come from a big family and she always made sure I had what I needed. My kids so they could enjoy them as well. I cook from my soul every dish is a part of me. Preparing a special meal is my love letter to them. It’s very personal and intentional.
Who do you look up to in the industry and why?
Well if you know me at all then you already know this answer. Chef Anne Kearney and Anthony Head. I love them very much.They both have done so much for me in different ways. Chef Head taught me in school to do more, better, faster. A good cook, cooks. A better cook reads and the best cooks write. He pushed me to join our competition team in culinary school at Sinclair. I won an American Culinary Federation bronze metal for the state of Ohio and became captain then coach. He introduced me to the top chefs in our city doing events for them with him and other students. Holding me accountable for my work still to this day, never letting me give up.
 Chef Anne is the best Chef our city has and I wanted to work and learn from her so bad. I jumped at the opportunity as an occasional catering staff then prep cook when someone called off . I worked my way up to the line with a lot of hard work and effort then opening our new restaurant in Tampa named Oak and Ola. Anne taught me so much. Refining my skill, setting high standards and molding me into the strong female chef I am today. She told me once, you will have to work twice as hard as a man in this industry to be seen as equal. I will never forget that and that. It is one of those statements that become a part of you. Mentors are the ticket to your own success.
What do you do in the Miami Valley on a day off?
Even though I never get a full day off I always make time for my son. He has to deal with my schedule so I make sure we go on ‘”adventures” a few times a week. Normally something fun outdoors. Metro Parking it up. Young’s dairy, putt putt golf, swimming  and movies/drive in  theaters are a few. We love the $6 tuesday shows at The Green
Share a kitchen disaster, lucky break or other interesting story:
I rent kitchen space so that means I get bumped out of my kitchen space if the place I am renting decides to hold an event that day. This has happened to me multiple times. It is so stressful trying to find another space at the last minute. One time this happened to me on Valentine’s day and 2 staff  members quit the same day. Talk about a mini meltdown. As an entrepreneur you have to think outside the box and find a way. I must say I have gotten pretty good at it. Putting out fires is a business owner’s main job. Can’t is not an option anymore.

10 ?’s with Chef Gavin St. Denis of Corner Kitchen

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Meet Executive Chef Gavin St. Denis!

His roots may be in the Dayton area, but he has traveled the nation honing his craft working in Tampa, Florida and Portland, Oregon among other places, working for some of the most talented chefs in America before returning to Ohio to be closer to family.

Chef Gavin is a big believer in sustainable farm to table and seasonal cooking. “Our relationship with Keener Farms allowed us to locally source our menu and my commitment to always use fresh, high quality ingredients here at the Corner Kitchen.”

We appreciate that he made some time for our 10 ? interview:

1.What is your favorite ingredient to cook with?

Salt, fire, and the four seasons. Wild Mushrooms, Heirloom tomatoes , Copper River Salmon, Leeks, and Parsnips are always in the rotation.

2. What ingredient do you dread?

Fresh Artichokes, the work to reward ratio is low and they are very aggressive for a vegetable. I’m not going to ruin anyone’s day by describing how blue crabs are prepped, if you know, you know.

3. What’s your favorite dish to make?

It’s always the new baby. Lately, I’ve been pretty focused on the grill. Is there anything better than a well seasoned ribeye with roasted oyster mushrooms and chimichurri? Maybe not.

4. What’s your favorite dish to pig out on?

Cheeseburgers, it’s a bit of an obsession of mine to go to strange places and order the burger however it comes. Lucky’s Model T is great, Crabill’s in Urbana has amazing sliders.

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

Alright we are going on a journey, so strap in. Tokyo Fairborn, What da Pho, Taqueria Mixteca, and Calypso Grill and Smokehouse are casual favorites. Two places I spent years at will always get my business; Chef Katy at the Coldwater Cafe, and Chef Roland at the Winds Cafe are absolutely killing it . Chef Brian Ondre has recently returned to Coco’s Bistro and his specials are second to none. I recently had the pleasure of dining at Sueno, the food was amazing and the service was probably the best  I have experienced in the area.

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

  Get a good instant read thermometer that turns off when it’s folded closed. Otherwise the battery will always be dead when you need it. I like the Kizen brand. If something is confusing, Martha Stewart and Alton Brown are your only friends on the internet, everyone else is laughing at you or wrong. Trust me.

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

It would be a cookout and it would always be my partner, my dogs, my current crew and their dogs. Having a pretentious dinner with Gandhi or Lou Reed is a pass from me. If Run the Jewels would agree to a short set they would also be invited.

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

I admire the working chefs and cooks who earn it everyday. This industry always seems about a decade behind everything else in terms of equality, pay, and opportunity. It’s definitely getting better but it’s very demanding work that no school can prepare you for. It takes the right balance of passion, stubbornness, and humor to really be successful and you’re only ever as good as your last show. Don’t nap on the underdogs; they’re the real heroes in this business.

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

Hike the Glen into John Bryan with my dogs, eat cheeseburgers, and deadlift.

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

I  created a bourbon butter fire ball that took several days to clean up because I didn’t know the flattop was on, the details live on in at least one bartender’s nightmares (sorry Annie!). I made my own soy sauce once that was quite terrible, resulting in some of the best advice I’ve ever received: “Kikkoman, good product.” Words to live by.