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Ten Questions

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.

 

10 ?’s with Chef Matt DeAngulo

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Chef Matt

Chef Matt DeAngulo was the opening chef for Olive, an urban dive in 2011 and then served as the executive chef at Victoria Theatre Association’s Citilites at the Schuster Center and Event Services Department for nearly six years. In January of 2020 it was announced that they were closing down for renovations and a concept change, laying off all staff.

Chef Matt, began volunteering more time with a local organization Set the Banquet Table, which was founded by baker and former Executive Director of House of Bread, Bill Evans.  And then COVID 19 hit. In mid-March, Chef Matt DeAngulo asked friend and Set the Banquet Table Chairman, Bill Evans, the best way to help. A couple of conversations more and Chef Matt had activated a team of recently unemployed chefs and culinary professionals to assist by quickly and efficiently bulk preparing nutritious food.

As word got out among the social services community, Chef Matt’s meals were in demand. In his quest to feed the hungry in the region the vision for Miami Valley Meals was born.  Using the skills of local chefs, they were able to use every bit of the donated food they received to create bulk nutritious meals to those in need.

Matt guides the culinary team to transform recovered foods into hearty, chef-inspired meals to be distributed to a network of partners serving the hungry in the Miami Valley—free of charge.

Chef Matt took time out of creating over 3500/meals per week to answer our 10 questions:

 

What ingredient do you dread? Beans! They are like eating a Tylenol capsule filled with applesauce. The plastic-like outer skin and a mushy center, no thanks! Honestly, I enjoy the flavor of beans, just not the texture, so to put that as my dreaded ingredient is a bit selfish. Kidding aside, I will have to say offal meats are my least favorite ingredients to work with.

What’s your favorite dish to make? A dish I call Rotolino. It was created by my mentor, Chef Dennis McCarthy, and passed along to me. I use it as a teaching technique (similar to foie gras torchon) with young chefs and everyone gets to enjoy the result. It consists of 4 cheeses, 3 pestos, and pinenuts, rolled up to make a pinwheel that screams Italian on an American table.

What’s your favorite pig out food? Midwestern home cooking. I can eat meatloaf stuffed with mac-n-cheese and wrapped in bacon until I have to lay down. I may create modernist cuisine professionally, but I can never escape the meat and potato in me.

What restaurant, other than your own, do you like to dine at in the Miami Valley? There are many wonderful places to dine in our region to carve out just one. I tend to find myself in a booth at any ma and pop kitchen I come across, looking for that genuine heartfelt creation. Yet to put a spotlight on the best we have around, I have enjoyed experiencing what Chef Wiley has done at her restaurants over the years, along many of the other greats that have come and gone, but truly the props go out to all of those independents getting up everyday and cooking their hearts out.

What’s your best advice for home chefs? Learn flavor structure, the 5 basic flavors and how to balance them. It is the building block for all successful dishes. I have run into so many chefs that learned how to cook a dish by watching someone but never took the time to learn why it worked well. How to balance flavors to dishes you already make will change the outcome; I guarantee.

If you could invite any 4 guests to a dinner party, who would they be and why? That is a difficult answer to locate. So many have influenced me and I feel are worthy to mention. However to choose a group, Thomas Keller would always be someone I would like to dine with, as he is America’s greatest chef. Add the late Anthony Bourdain and Gordon Ramsey because they will tell you like it is, plus Bill Murray because he would never stop laughing, and that would be an entertaining evening with great food!

Who do you look up to in the industry and why? All of those old skoolers. The ones who worked to the end, never giving up, and wearing the honor with their crews. The ones who stayed to hone their craft. And the many young chefs I watch, that one in every one-hundred cooks you meet that will become a chef in their own right, are the ones I look up to today.

What do you do in the Miami Valley on a day off? I spend it with the people I love. My hobbies are my passion and I usually end up near a place with food. You can find me out in nature, at a ballgame or concert, or resting watching a movie, but it always ends with food.

Share a kitchen disaster, lucky break or other interesting story: Many years ago, I was hired as a new corporate chef for an independent dining group in downtown Columbus. Two weeks into my tenure was Easter Sunday. I spent the week prepping and setting up the usual. I was all ready to go. Turns out, the night before was graduation day for OSU, and I had no idea of the amount of people we would serve, since I was from out of town. Needless to say, I ended up using much of my Easter prep to complete dinner service that night. After the shift ended, myself, my sous chef and her wife (also a cook) stayed through the night and into the next day restocking the menu. That Easter we served over 800 guests and no one had any idea I was on a 32 hour straight shift to make it happen. That was the longest shift of my career.

10?’s with Chef Suwapat “Sue” Whitted of Thai Kitchen & Thai Table

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Whitted has operated Thai Kitchen at 8971 Kingsridge Drive behind the Dayton Mall since 2017.  After a major remodel of the old Geez restaurant on Far Hills, she opened Thai Table in March of 2021.  Whitted shared  that “Thai cuisine has becoming more popular in the Dayton area, and I want to explore some new ideas.” Somehow between running both restaurants she found time to answer our questions.


What is your favorite ingredient to cook with? 

 

This may sound pretty basic, but I love to cook with rice! In Asian cuisine, rice is an important main ingredient. The variety also gives you so many options to choose from, like long grain rice, short grain rice, and especially Jasmine rice, which is very popular in Thailand. Growing up in Thailand, rice was like bread is here in America, there are so many uses for it!   

 

Thai Kitchen on Kingsridge Dr.

What ingredient do you dread?
Hmm… I don’t think I dread any ingredients. I love challenging myself with new foods all the time, even making special dishes for customers. My husband is the guinea pig for my new dishes, maybe you should ask him what he dreads haha.
 
What’s your favorite dish to make?
 
I love love love making dishes that make others happy! My favorite is BBQ ribs! My husband and his family ask for them all the time and they seem to absolutely love them! I’ve even catered our family events before and the ribs were gone almost instantly.
 
What’s your favorite pig out food?
 
Ok… So, this is my guilty pleasure… I love to pig out on the fish sandwich from Wendy’s! Or any fish sandwich from most fast food places, but Wendy’s is usually what I crave the most, as well as their nuggets and frosties! Yummm!
 

Tiger Super Rolls

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

 
Haha, well other than my own… Definitely China Cottage! I think the food there is very good! Especially the duck! The owners are also good friends of mine, and are some of the nicest people that you could ever meet!
 
What’s your best advice for home chefs?
 
For anyone who cooks from home, always try to keep your ingredients fresh! It makes such a big difference in the end result. I drive myself crazy trying to keep the freshest ingredients at our restaurants but there’s no substitute. The best way to get the best end result no matter what you’re making, is to start at the best possible starting point! Also, be careful with hot popping oils.
 

Sue cooking with her mother-in-law.

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

 
Ahh… That’s such a good question! I am very family oriented so of course the four guests at my dinner party would be my family who still live in Thailand! I would love for my Grandmother to come here and see all I’ve been able to do, she’s very old and doesn’t travel well, but it would be so great to show her America for the first time. Another, is my Aunt, who helped raise me as a child! She’s one of the nicest, sweetest people that I’ve ever met. Of course, no dinner party would feel complete for me without my amazing parents! My Mom and Dad have been so supportive and helpful. It’s hard moving literally to the other side of the world and trying to start your own business, and I couldn’t have done it without them!

Pad Thai

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

 
My best friends and owners/chefs from Bangkok Street in Cincinnati Toon and Cindy! They took me under their wings and taught me everything they knew about the business. From how to cook, to running a restaurant! They are who I look to whenever I feel like I’ve gotten myself in over my head.
 
What do you do in the Miami Valley on a day off?
 
Sleep! Haha! Owning two different restaurants I very rarely have any time off, but on the occasion that I do get time off, I usually will go around and buy fresh ingredients for the restaurants. I’ll often go out with my hubby and have a nice dinner date night and we’ll go and watch a movie! I love spending time with him, he helps keep me sane with my crazy schedule- haha.

Thai Kitchen

8971 Kingsridge Dr
Dayton, OH 45458
(937) 436-5079
Monday- Thursday
11:00 am – 2:30 pm
4:30  – 9:00 pm
Friday:
11:00 am – 2:30 pm
4:30 – 9:30 pm
Saturday:
noon – 9:30 pm
Sunday:
4:00  – 8:00 pm

Thai Table

5841 Far Hills Ave
Dayton, OH 45429
(937) 739-5841

Hours:

Monday – Thursday

11:00 am – 3:00 pm
4:30  – 9:30 pm
Friday
11:00 am – 3:00 pm
4:30 – 10:30 pm
Saturday:
noon – 10:30 pm
Sunday:
noon – 9:00 pm

10 ?’s with Sueno’s Executive Chef Jorge Guzman

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Jorge Guzman is a partner and executive chef at the contemporary Mexican restaurant Sueno, in downtown Datyon.  He also spends time in  Minneapolis- running his  restaurant Petite Leon, for which he recently nominated for a prestigious James Beard award for Best Chef, one of the highest honors in the culinary world.  This is his 3rd nomination.

Born in Mexico City and raised in Mérida and the Yucatán,  before relocating to  Missouri when he was five.  He spent  summers  in Mérida, surrounded by his grandmother, aunts and cousins around the big family table, give him a deep connection to the region and its cooking traditions. “It’s hard to convey the emotion I have for Mérida over written word. It is my home.”

Jorge recently made time to answer our standard Chef 10 questions:

What is your favorite ingredient to cook with?

I don’t have a favorite ingredient to cook with but I find vegetables to be more complex and enjoyable to cook with. You can do so much with vegetables and the choices are endless.

What ingredient do you dread?

 I don’t really dread any ingredient but I really hate pealing shrimp for some reason.

What’s your favorite dish to make?

 Right now my favorite dish to make is Frijol con Puerco. Its a traditional pork and bean stew from the Yucatàn. I grew up eating it and I really love cooking it. The smells and flavors really remind me of home.

What’s your favorite pig out food?

 I have a major sweet tooth! In Minneapolis we have a bakery thats about 2 blocks away from our current home called Black Walnut. I can’t walk out of there without a box full of pastries for me and the family.

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

 I really don’t get out much when I’m here because I’m working most of the time but if I can snag a sandwich from Grist its always a treat, as well as their focaccia bread . . .so good.

Focaccia from Grist

What’s your best advice for home chefs?

 Be ok with failing and with being scared to try something new.

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

My wife’s brother, he died 6 years ago and I never got the chance to meet him

My sister who passed away shortly after birth before I was born, i think it would have been great to have an older sister

My best friend Scott who passed away while we were in college, we were supposed to take this culinary journey together and I think he’d be proud of me, to see how far I’ve gotten

 

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

There are quite a few chefs and operators that I look up to in the industry.

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

Really love hiking, there are some really great spots here.

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

I think getting the job at Surly (Surly Brewing in Minneapolis) was a really amazing thing for me. It finally gave me a platform to show people and the industry what I was capable of. I’m thankful for that I had the opportunity to work there at the time that I did.

Chef Jorge Guzman at the Brewer’s Table in 2015. Photo by Aaron Davidson

Sueño

607 E 3rd St,
Dayton, OH 45402-2120

(937) 453-0008

Tues- Sat 5-10pm

10?’s with Casa Núñez Chefs Susie and Iván

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Susie and Iván Núñez have developed a comfortable blend of international culinary styles that has evolved into the distinctive Casa Núñez flavor. Iván learned the traditional cooking of his native Puerto Rico from his grandmother and his great-aunt. As a young man, he not only owned a successful Mexican restaurant called “Paso Real” in New Mexico, but also placed third in the prestigious Chilympiad in San Marcos, Texas. He later married Susie in Gibraltar and the pair made their first home together in Madrid, Spain.  Through his Air Force Attaché duty at the U.S. Embassy in Madrid, the couple began collecting authentic recipes from both Spanish and third-country acquaintances. They had regular reasons to invite a wide variety of guests to the Núñez home for meals and the Casa Núñez entertainment style was born.

 

What is your favorite ingredient to cook with?

Casa Núñez favorite ingredient is “Adobo” by Goya.  Adobo adds super flavor in a flash. Just sprinkle any of the different blends over meats, poultry, seafood and vegetables before cooking. You can also use it to punch up the taste of sauces and marinades.  Iván has a bottle in his car to use when we go out to different restaurants.

What ingredient do you dread?

Actually, nothing.  We have included ingredients from around the world and ensure the authentic recipes have the right flavors.

What’s your favorite dish to make?

The Casa Núñez Pavochón.

Roasting a turkey for Thanksgiving in the manner of lechón (suckling pig) has been a tradition in Puerto Rico since the island became an American commonwealth and adopted the holiday. The word Pavochón is a combination of the Spanish word for turkey, pavo, and the word for roasted pig, lechón.  On the Spanish speaking Caribbean islands, the meat of choice for any holiday is roasted suckling pig. It only makes sense to combine the tradition of the islands with an American tradition and serve turkey that is reminiscent of roasted pork for Thanksgiving. This flavor intensive recipe will go over well with the most discriminating of tastes!

Ingredients:

1 head of garlic (cloves separated, peeled, and minced) or garlic powder
1 tablespoon whole black pepper
1 tablespoon oregano
1 tablespoon parsley
1 tablespoon cilantro
1 packet Sazón Goya
3 tablespoons Adobo Goya
1 cup Mojo Goya
1 cup olive oil
2 tablespoons apple cider vinegar
1 14-pound turkey

Preparation:

Mash the first seven ingredients into a paste using a pilón (mortar and pestle). Stir in the Mojo, olive oil, and apple cider vinegar. Rub the mixture under the turkey’s skin, inside the cavities, and on top of the skin.

Stuff the turkey with Casa Núñez picadillo (recipe below).

Roast the turkey, covered with aluminum foil, and according to the manufacturer’s recommended time and temperature. After 2 hours, remove the foil and baste with the pan juices every 20-30 minutes. A 14 to 16-pound turkey will generally take about 3 to 4-1/2 hours to cook to an internal temperature of 160º.

 

Casa Núñez Ground Beef – Picadillo

1-1/2 pounds ground beef
1 large onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 15-ounce can of chopped tomatoes, drained
2 teaspoons ground cumin
¼ teaspoon ground coriander
Adobo to taste
1 packet Sazón
1 teaspoon capers
2 tablespoons olive oil
½ cup quartered and pitted green olives

Preparation:

In a large stainless-steel frying pan, cook the ground beef until it is no longer pink. Remove all the fat; add the onion, bell pepper, and garlic. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes.

Stir in the tomatoes, cumin, coriander, Adobo, Sazón, capers, olives, and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes.

Allow to cool before using as stuffing.

What’s your favorite pig out food?

Our Cuban Sandwich!

Check out our recipe:

Ingredients to marinate the pork:

1 cup Mojo
½ cup olive oil
1 teaspoon Adobo
1 packet Sazón
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon garlic powder
3-4-pound pork loin, trimmed and cleaned

Sandwich:

Dinner rolls (1-2 per person being served), pork, Swiss cheese, sliced ham, mayonnaise, yellow mustard, and hamburger dill pickle chips

Preparation:
Mix ingredients for marinade together and coat the pork loin with it; let it sit for at least an hour, but preferably overnight.  Roast in 425º oven for approximately 2 hours or until a meat thermometer registers 160º at the center. Remove from oven and let rest 10 minutes before slicing thinly.  Slice dinner rolls in half lengthwise for sandwiches and spread each half with mayonnaise and mustard, respectively. Cover one side with pork and a slice of Swiss cheese (you may have to trim it so that there is not too much overlap), and the other with a slice of ham. Add dill pickles to taste and enough pieces of pork to cover the other ingredients.  If you have a panini press, follow the directions to press down the sandwiches. If not, heat some butter or margarine in a frying or grill pan and, when hot, place the sandwiches on it close together. Using another frying pan of smaller diameter, as weight, or a spatula, press the sandwiches down as they cook (they should compress to about half of their original height). When the bottom side is lightly browned, flip the sandwiches over and repeat on the second side.

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

Pasha Grill in The Greene.

What’s your best advice for home chefs?

The world is filled with exciting traditional food; never stop trying new recipes that introduce you to different cultures.

Casa Núñez patio dining

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

Casa Núñez will invite our friends Jose Andres (Jaleo in DC), Jose Maria (Segovia, Spain), Jesus (El Mesón del Cid, Madrid, Spain), and Vaso (Alexandra, VA).  Outstanding chefs of international cuisine!

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

We would like to recognize the chefs and assisting staff at the Dorothy Lane Market Culinary Center.  We were invited to conduct cooking classes there about four years ago and we have had the best experiences learning and working with them.

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

Even though we have a business cooking, we are definitely foodies and like to try out new recipes. Lazy weekends are perfect for antique shopping or movie marathons.  There is always music playing at Casa Núñez, whether it’s recorded or Iván has picked up his guitar to sing. He also paints and draws. Susie is an old-school correspondent who still writes letters to friends for the regular mail and has an average word length of 22 in “Words With Friends”.

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

Casa Núñez had a wonderful time participating in the Ronald McDonald House Charities fundraiser “Doors Of Compassion”; a real challenge and rewarding first time for us in 2019. Each featured chef was provided with a “basket” of ingredients to make a meal at a hosts’ home. We thought that we had to include each of the ingredients. However, we later found out that different chefs created their own menus, regardless of what was provided. This was after we had prepared a Spanish Tapas meal of 11 different dishes based on what we had been given.

 

Here’s your chance to enjoy their cooking at a meal they’ll prepare in their home and serve on their patio on Sept. 23rd.

The Dorothy Lane Market cooking classes they mentioned above are:

Oct 8 – Oktoberfest Celebration
The world’s largest festival, traditionally is held in late September and early October (it runs 16 days!) in Munich, Germany. Our German-style celebration is a bit smaller but just as much fun. Join Iván and Susie for this festive celebration of German food, beer, and wine. Bratwurst Sausages with Pretzels and Sauerkraut, German Potato Salad, Oktoberfest Roast, White Asparagus, and German Chocolate Cupcakes.

Dec 10th- Barrel House Cooking

Bourbons, with their wonderfully rich flavor profiles, make them a culinary gem. Just like cooking with wine, Bourbon offers an incredible depth of flavor. With caramel undertones, smokey, and sometimes wheaty notes, Bourbon adds great flavor to both savory and dessert dishes. We’re all familiar with Bourbon balls, and how Bourbon elevates eggnog to greatness, but Iván and Susie will explore a wider range of culinary uses. They’ll explain the nuances of this special barrel-aged libation, such as the importance of only using one you enjoy sipping, and how different styles of Bourbon affect dishes differently. Cajun Sausage Puffs with Bourbon Mustard; Spinach Salad with Bacon, Blue Cheese, and Bourbon Vinaigrette; Bourbon-Glazed Salmon; Bourbon Sweet Potatoes; and Maple-Bourbon Banana Cake. This menu will be served with wine.

 

10?’s With Chef Aimee Plesa

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Aimee Plesa is a 34 year industry professional. She started her culinary career at the age of 14 at the K&W in Springboro before moving on to her first management position at Hot Sam’s in the Dayton Mall and eventually the executive chef at Ollie’s Place, kitchen manager at Bargos Grill & Tap and the executive chef at Hammel House Inn Bed & Breakfast. She is a self taught chef who has participated locally in the Dayton Chef Showdown, Bloody Mary Showdown and AleFeast. She is also a food writer for Warren County Online News and Tastes of the Tri-State as well as being the owner of Thyme After Thyme Gourmet.

While she’s been getting ready to open the restaurant at Hammel House in Waynesville, she took a few minutes to answer our 10 question interview:

What is your favorite ingredient to cook with?

Overall, I have to say tomatoes are my favorite ingredient to work with. There are so many ways to use them, the possibilities are virtually endless. My current tomato obsession is working with heirlooms. The flavor is unmatched and I can get lost in the colors as I prep them.

 

What ingredient do you dread?

I’m not sure “dread” is the right word, but I always flinch a little when I have to work with seafood of any kind. I’m allergic to any water dwelling creature, so I can’t taste any of the recipes I create that use them. I fly by the seat of my pants and rely that my intuition is right when it comes to pairing flavors and textures. And pray to the kitchen gods that my coworkers are completely honest when they taste test.

 

What’s your favorite dish to make?

Soups! They are so warm and comforting and can make any meal feel a little more special. Plus, they can be a true test of creativity when you’re met with a random assortment of ingredients that need to be used up.

 

What’s your favorite pig out food?

This is probably the hardest question on this list LOL My favorite pig out food really depends on what kind of mood I’m in and what time of the year it is. Some of my favorites include Taco Bell Doritos los Tacos, DLM Killer Brownies and the peanut butter chocolate chip oatmeal cookies from Big Sky Bread Company. Special shoutouts for pumpkin spice lattes, Ghiradelli peppermint chocolate squares and Reese peanut butter eggs.

 

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

For Italian food, hands down Mama DiSalvo’s! The Eggplant Parmesan is simply to die for. And nobody beats the chicken tenders at Bargos! Bentino’s 4 cheese pizza also keeps me coming back for more.

 

What’s your best advice for home chefs?

Don’t be afraid to experiment. Some of the weirdest sounding combinations can be absolutely delicious.

 

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

I don’t need 4 guests to answer this question, I just need one. My father. He passed away when I was 24, well before my culinary career took off, and I would love to have him sample my cooking. One of my happiest memories from my childhood was cooking for him and I think he would be pleasantly surprised at what I can cook now.

If I absolutely had to include 3 more people, I would choose former President Obama because I think it would be a great experience to break bread and share a drink with him; Keanu Reeves because he is the epitome of non-chalant celebrity cool. Number four would have to be a package deal-Neil Peart, Geddy Lee and Alex Lifeson of Rush. They have been my favorite band since I was in grade school for so many reasons.

 

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

To be honest, I don’t closely follow the people of the industry-locally, nationally or globally. I loosely follow the trends and local news but I’m not really invested in it as a whole.

 

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

I am on the verge of opening a new kitchen, what is a day off? LOL

I love visiting Jungle Jim’s. I can literally spend an hour in the cheese section alone. My close friends Cathy and Megan can confirm this. I also enjoy walking the trails around Caesar’s Creek, shopping for carnival glass in Waynesville and playing music trivia at Heather’s. Scott Hall IS the trivia host with the most. I have also recently accepted a writing position with Warren County Online News, so a good chunk of my free time is spent sharing recipes on there.

 

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

The biggest “lucky break” I have gotten in this industry led me to my current position at Hammel House. One night I had to work late and open early at my former position, so I just got a hotel room for the night. Once I checked into my room, I opened my Facebook messenger and had a random message pop up. A business owner in Waynesville was asking if I was the Aimee that used to work at Cobblestone Cafe (I was one of two), and if I was that Aimee, the new owners at Hammel House would like to speak with me. I followed up on her message the following morning and through a series of texts, emails, phone calls and in-person meetings, I was offered the job. Jona-thank you!!!

10 ?’s with Chef Xtine Brean

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Chef Xtine Brean is well known within the Miami Valley vegan circle.  She’s been cooking up some amazing plant-based meal for years, first out of a pop up truck at various festivals, then from her food truck, the
Om Nom Mobile Cafe . Most recently she has served as food-services coordinator at Central State University.  Her dream has always been to make her food accessible to everyone, and awakening omnivores to the tasty food she can make using 1000’s of plants. This Saturday, Sept 5th, she will open the doors to Cafe 1610, located in the District Provisions Building at at 521 Wayne Ave with partners Molly Blackshear and Cathy Mong.
Hours: 
Wed- Fri   8am- 2pm
Saturday: 10am – 4pm
Sunday:  10am – 4pm and 5-9pm with Guest Chefs 
While she was busy prepping to open her new restaurant, Xtine made time to answer our Chef 10?’s.
What is your favorite ingredient to cook with?
Trumpet Mushrooms
They are so wonderful and “meaty”. The fact that they shed so perfectly means you can use them as ‘pulled pork’. Saute them, roast them, delicious. The other thing their known for its vegan scallops, perfect texture

What ingredient do you dread?
Jackfruit
So labor intensive to break down and not terribly excited about the flavor although I was talking to another chef earlier who suggested rinsing it before cooking.

 

What’s your favorite dish to make?
Chili This has been my signature dish for over 8 years. I served it at LARP events to meat eaters and forgot to tell him that it was vegan and they never complained and in fact ask for more every single time. plus I can make a megaton of it at a time, put it in Ziploc bags and freeze it in portions that I can use later

 

What’s your favorite pig out food?
I will kill a bag of chips! it’s unfortunate that the chip world seems to think you need a milk products to make flavor stick. Standing around in the chip aisle reading ingredients people think I’m crazy but so many of them hide whey. And besides I just like a good Ripple chip that’s nice and salty….. Goes great with a nice michelada!

 

What restaurant, other than your own, do you like to dine at in the Miami Valley?
Melt in Fairborn, love that place. They have so many vegan versions of their classic menu items that they had to create a whole separate menu for them! And although their mac and cheese is not quite as good as mine they have plenty of mix-ins that can make it really fun

 

What’s your best advice for home chefs?
Don’t be afraid of fresh herbs! They can take a dish from okay to oh wow. I feel like parsley is particularly underrated. it will brighten up so many dishes if added at the end

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

My 2 business partners, my bestie and my boyfriend

I like to break bread with people I can relax with, eat, drink and laugh with….and who will be glad to do the dishes afterward!

Who do you look up to in industry and why?
Isa Chandra Moscowitz, the most innovative and creative vegan chef out there. She took her career from influencer to restaurateur!

 

What do you do in the Miami Valley on a day off?
I’m a big history fan.  I like to stroll through Carrillon Park as often as I can

 

Share a kitchen disaster, lucky break or other interesting story:
I remember a grand opening 7 or so years ago that caught us completely off guard.  Over 100 people showed up, we had no hostess, the ticket time was over an hour in some cases, complete chaos BOH.  That’s the only time I’ve ever wanted to cry in a kitchen.  Knowing what can go wrong will for sure make this new opening as smooth as possible!

10?’s with Pastry Chef Justin Emanuel Mohler

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Justin Mohler went to culinary school at Sullivan University and has been a pastry-chef in the Dayton area for the better part of twenty years, working at Blue Moon, Christopher’s Restaurant and Olive- An Urban Dive.  Hoping to open in August, Salt Block Biscuit Company has been a long time in the planning, with construction delayed and some of the layout changed as COVID 19 social distancing has taken over.

 

His new place will be located in the Fire Blocks District  at 115 East Third Street and will feature fresh baked goods with breakfast and lunch served to go or from the baker’s dozen bar stool at a counter.  He’ll also be open for nighttime service on the weekends and hopes to feature cooking classes as well.

There will also be a small bodega style market section that will feature grab and go goodies, that will include high end tinned meat (think sardines and tuna) as well as locally sourced honey, jams and vinegars.

 

While waiting for the final touches to be put on his building, after a long delay due to the Pandemic, Justin was kind enough to take on our DMM Chef’s 10 Questions Interview:
What is your favorite ingredient to cook with?
 Butter: I love the fact that this dairy product is Universal in so many ways. From flaky French pastries to adding richness to a curry Indian or Thai cuisine, it succeeds to many levels. 
 
What ingredient do you dread?
  Rose Water: This is best used for perfumes and not for internal use. Ha! I mean you wants a mouth full of potpourri? 
  A little bit goes a long way, thats for sure.
 
 
What’s your favorite dish to make?
  Any type of shoulder, leg or arm that would require a full day in the oven and fills the air with an herby bold aroma. 
 
What’s your favorite pig out food?
  Chips & Dip of any shape or form
 
What restaurant, other than your own, do you like to dine at in the Miami Valley?
  I’m a sucker for ole school Supper Clubs, Treasure Island, Hickory Bar-B-Q, Buckhorn, Oakwood Club.
  These places take me back to my childhood when we would go out with my grandparents on a Saturday night. What a treat that was!! Also these places have a feeling of tradition which to me makes the menu more consistent and no surprises.
 
What’s your best advice for home chefs?
  Clean as you go 
 
If you could invite any 4 guests to a dinner party who would they be and why?
  Nancy Silverton, Martha Stewart, Christina Tosi, & Samin Nosrat
  I just have a strong connection with how they view food. I also feel they would leave their egos at the door and would be open for me to pick their brains. At least I would hope.
 
 
Who do you look up to in the industry and why?
  Elizabeth Valenti 
  She takes pride in her staff and does so much for the community. I’m just getting to know her but all I’ve witnessed is kindness and patients. Another person I would love to have over for dinner soon.
 
What do you do in the Miami Valley on a day off?
  Bike and Brewery hopping
  
 
Share a kitchen disaster, lucky break or other interesting story:
  I once caught my shirt on fire while stirring rhubarb. 
  While working at Christopher’s in late May of 2009. I had a large stock pot full of chopped rhubarb to cook down slightly before adding it to my strawberries. To keep it from burning in the bottom of my pot, I constantly had to keep a firm intense stir. My friend who was also a chef in the kitchen that day looked over at me stirring and said ” Justin you’re on fire!!” 
  Thinking she was commenting on my determination of not burning the rhubarb.. I replied ” I Know” and just kept stirring with a smile.
  She raised her voice ” No, you’re literally on fire”
  I looked down and here I had myself too close to the range and had caught my shirt on fire. With a panic I turned around and headed for the sink. How I did not burn myself is beyond me, but my shirt on the other hand had seen better days. I then borrowed an undershirt from a server so I could finish my strawberry rhubarb cobbler.   
  

10?’s with Chef Katy Fischer

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Katy Fischer is originally from Urbana, Ohio and always knew she wanted to become a chef from an early age. She studied at the Pennsylvania Culinary Institute in Pittsburgh. After graduating, she traveled the US working in many five star resorts polishing her talents in the kitchen. One of her favorite places was Savannah, Georgia where she worked under a French Chef who taught her the art of Southern cuisine.

In 2011 Katy moved back to town to spend time with her family and met the love of her life, Jeremy. She has been with Coldwater Cafe in Tipp City for 8 years and she has been the Executive Chef since 2015. Her culinary talents have brought many new customers by enlightening their taste buds with her unique creations. When Katy isn’t creating masterpieces, she loves spending time with Jeremy in Key West and with their three dogs, Lu, Merle, and Huckleberry, whom she considers her children.

Katy took some time to answer our Chef 10? interview and here’s what she had to say:

What is your favorite ingredient to cook with? 
My favorite ingredient to cook with isn’t a specific ingredient…but I would say spice. I love spicy food. The spicier the better. At Coldwater, I definitely hold back the heat as many people aren’t as crazy about it as I am. But let me be clear, I do not like things to just be hot, they have to be flavorful as well. There are so many ingredients out there that infuse dishes that I wish people would be more open to. There are so many amazing chiles that are underutilized. I love harissa, curry, masalas…there are just so many.

 

What ingredient do you dread?
Hmmm. I would have to say veal. I personally do not cook or eat veal. For my own personal reasons. I am an animal lover and not a lover of animal cruelty.

 

What’s your favorite dish to make?
Soup! Random answer, I know. But at Coldwater, we are known for our soups. We have a Soup of the Day and I am always creating new things. You can make soup out of anything. I just made a green tomato bisque full of fresh basil and lime juice and topped it with a crab and jalapeno salad. Killer.

 

What’s your favorite pig out food?
Oh gosh, well I’d say sushi….I love sushi! I could probably eat an entire sushi boat by myself. Ha…and that pickled ginger, yum!

 

What restaurant, other than your own, do you like to dine at in the Miami Valley?
I love Thai Nine. Like I said before, I’m a spicy kind of lady…I always ask what the hottest number is when I order and then ask them to make it even spicier. They have amazing Curry and Pad Thai. I also love the “surprise” sushi roll, that’s always fun. I love that when I go there, they treat me so well. They know I am the Chef at Coldwater and I love that the employees are fan of us as well. I love the support.

 

What’s your best advice for home chefs?
My best advice to Home Chefs would be to not take things too seriously. Recipes are guidelines. Have fun with what you’re doing and try new things, because I promise you the best things in life were created by accident.

 

If you could invite any 4 guests to a dinner party who would they be and why?
Four guests (can I choose alive or dead?) 1. Emeril Lagasse – he was one of the reasons I decided to become a Chef. His cooking shows were about all I watched as a teenager. I was always asking my Mom to get me the ingredients for his recipes I saw him making and she did! 2. Elton John – he’s done it all. His music is amazing, he’s not afraid to stand out in a crowd, he’s an activist, he’s an inspiration, and he just seems like he’d have a lot of great stories to tell. 3. Ellen DeGeneres – she’s hilarious, witty, kind, genuine, generous, an animal lover and activist, and I know we would have so much to talk about. 4. My Mom – she’s my number one fan. She’s always been there supporting me every step of the way. She’s the main reason I became a Chef. She was always cooking and baking and I loved being around her and doing anything she was doing. I still do.

 

Who do you look up to in the industry and why?
Honestly, I look up to all the Chefs I see killin’ it on Instagram. The chefs who are always being tagged on True Cooks. The chefs that are out there day in and day out, busting their butts, making delicious and beautiful food. The chefs who are driven by the passion we as chefs all have inside of us. Being a chef is not for the faint of heart. When you’re passionate and dedicated enough to be a chef, you may not see the light of day. You spend it in a kitchen, creating art to make other’s happy. You go home, sleep, and get up and do it again. All for the passion.

 

What do you do in the Miami Valley on a day off?
On my days off I enjoy kayaking in the Great Miami near Troy and Tipp City, hiking in Yellow Springs, trying new wineries, riding my bicycle, walking my three pups, gardening ( I plant and take care of lots of succulents)

 

Share a kitchen disaster, lucky break or other interesting story:
Oh the kitchen stories I could tell you- well just the other day we had sold roughly 70 Charcuterie kits and I was prepping more cheese when my hand slipped off the tip of my knife. My knife went through my hand cutting through three layers of skin. 6 stitches later, I came back to work, and everyone got their Charcuterie boards.

 

10?’s with Chef Dane Shipp

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Chef Dane Shipp

Chef Dane Shipp is approaching his second anniversary in the kitchen of Lock 27 Brewery.  A graduate of the Sinclair Culinary program he’s been cooking around town for over ten years.  Having started at the downtown branch of Lock 27 in winter of 2018, he was recently promoted to Executive Chef, overseeing both locations of the breweries restaurants.   Having just rolled out 17 new menu items, he made some time to take on DMM’s Chef 10?’s interview:

 

1.  What is your favorite ingredient to cook with?

My favorite ingredient to work with is garlic! It’s one of the most flavorful ingredients out there! I use it in a lot of my dishes. Roasted, fried crispy for asian dishes, sliced raw, etc…

2.  What ingredient do you dread?

I’d have to say the ingredient I dread the most is beets! Only because it takes a long time to cook, and it will stain you and everything around you!

3. What’s your favorite dish to make?

My favorite dish to make is pad kee mao (drunken noodles) I’m obsessed with asian cuisine, and that’s my favorite noodle dish. Spicy, and fresh ingredients!

Steak ramen

 

4. What’s your favorite pig out food?
That would have to be tacos! I can literally eat 20 tacos! One of the best creations ever made!

 

5. What restaurant, other than your own, do you like to dine at in the Miami Valley?
I go to a lot of different restaurants in the Dayton area! Because of my plant based diet I’m limited, but to name a few, Wheat Penny, Tik’s Thai Express, Taqueria Mixteca, Linhs Bistro, and Little Saigon!

 

6. What’s your best advice for home chefs?
My advice to home chefs is to try cooking with new ingredients! Experiment with new flavors! Gotta fail in attempts at different recipes in order to get better!

Scallops with bacon jam and roasted carrots



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

Lebron James– basketball was my first love, and I grew up watching him! He’s inspirational, and from a small town in Ohio like myself. I respect him a lot!
2 Chainz– I appreciate his taste in the finer things in life!  He not afraid to try different stuff, and I know he would appreciate my cooking!
Dave Chappelle– obviously everyone knows how funny this guy is! To be in a room with him would be a great experience! Comedians have different ways of thinking, and they are not afraid to say what they want. I respect his real ness
Barack Obama– Obama might be the coolest dude in the world! I just feel like he is always calm and chill! I feel like all those guys at a dinner party would create a really good vibe!

Lobster risotto


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

Honestly I look up to the underdogs. They people who are famous chefs, or classically trained. I’ve never been trained by anyone, so I can relate to the people who just know how to cook really good from getting in the kitchen and working at your craft! I look up to people like action bronson, and Matty Matheson. I can relate to people like that.

 

9. What do you do in the Miami Valley on a day off?
On a day off, I usually will go to a bigger city like Columbus or Cincinnati, and enjoy the city! Eating food, drinking cocktails, and experience all the culture I can!

 

10. share a kitchen disaster, lucky break or other interesting story:
My lucky break was honestly coming to lock 27. I was at my previous job for 8 years, and they never let me showcase my creativity. When I came to lock, I was creating dishes within the first 2 weeks, and after a year I was the executive chef! So now I create 4-5 dishes every single week for both locations, and it’s a rare thing in Dayton, OH for a chef to have that much creativity that doesn’t own the establishment!

10 ?’s with Chef Patrick Sartin

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Chef Patrick Sartin started cooking at a young age in Dayton working in several local kitchens including The Country Club of the North, Rocky’s Pizza, and Kohler Catering, before attending the Culinary Institute of America, where he graduated in 2002. After graduation Sartin did a stint as the Head Chef at Chanterelles here in Dayton, before he achieved his goal of travel and work in as many different regions of the US as he could, gaining as much culinary knowledge as possible.

Patrick has worked in the industry across the United States from Colorado to Maine working with very talented culinarians including two ACF Certified Master Chefs. As a chef for the prestigious Ocean Properties LTD in Bar Harbor Maine for years, Patrick assisted in opening and overseeing the daily operations in hotel kitchens and large catering facilities up and down the east coast. Sartin has extensive knowledge and experience executing large banquet functions, operating multiple outlets, and producing a wide variety of foods indigenous to the different regions and cultures of The United States. He began his  mobile venture Harvest Mobile Cusine in 2013, a valuable harvesttool for street vending, catering, and exposure of flavor, Patrick has been spreading the love of cuisine he has gathered through his extensive travels and aims to show how important it is to get back to the simplicity of cooking, using local ingredients and simple time honored techniques.

 

What is your favorite ingredient to cook with?

I prefer to cook with locally-sourced, organic ingredients. In my experience, those ingredients are the freshest, and most flavorful. I believe that by supporting our local growers and producers, I am slowly bringing the community together one bite at a time.

 

What ingredient do you dread?

Commercially manufactured and produced foods that are low in nutrition and high on preservatives.

 

Wedding Beets

What’s your favorite dish to make?

I don’t focus on a single dish, but rather the idea of utilizing foods from the area. I enjoy cooking according to the seasons. The most beneficial foods are those that are sourced from the roots of our community. So, I typically feed my family a lot of salads and vegetables.

 

What’s your favorite pig out food?

Eating is an essential part of life that we, as a culture, need to take more seriously. If you eat wholesome foods, you won’t have that urge to over indulge. I believe we need to change our mindsets to a healthier and more sustainable one when it comes to fueling our bodies.

 

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

I look for restaurants that have the same mind set as myself. I support locally-owned and operated restaurants that support community growers.  Corner Kitchen is our “go to” family dining spot.  They do a wonderful job sourcing local foods, have an excellent service staff, and respect the simple flavors that sourcing local can bring to the plate.  They do a great job of making the guest feel welcome, and also provide options for young growing palates to explore new tastes.

 

What’s your best advice for home chefs?

Always source your ingredients from your local growers or your own garden.  Utilizing foods at their peak freshness brings out the true flavors.  Simple cooking techniques highlight the fresh flavor of your community gardens.

 

Patrick & Becky

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

I would invite the 4 women who have meant the most to me in life.

-Grandmother Caroline who taught me the basic fundamentals of cooking at a very young age. I assisted her in many meal preparations and chocolate chip cookie batches.

-My Mother, Lin, who has always provided solid support throughout my culinary travels and growth.  Growing up on a farm she has a knack for gardening, and that spilled over to our large backyard produce garden that we used for our family meals growing up.

-My wife, Becky, who taught me that even though two individuals are raised in entirely different worlds, food is the one thing that everyone can relate too through memories.  She is a very important part of Harvest and the key to our success.  I’m very grateful to have her along for this ride, and look forward to many more roads traveled together.

-My daughter, Sage, who has been an inspiration to both Becky and I.  She is what drives us to be the best people we can, and continue to spread our passion of local food, and community support.  Being able to watch her grow has been an overall joy.

 

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

I look up to all the Chefs I was fortunate enough to spend time with in the kitchen and learn from in my culinary travels throughout the states.  I’m inspired by those who share my philosophy of using food as a way to build communities, and show respect to the hard-working farmers.

 

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

I enjoy spending time in nature with my dogs.  I know of several spots around the area that we can disappear into the woods, getting away from the daily grind and noise of life.  To me, the most relaxing space is being deep in the woods with a gentle breeze blowing just enough to hear the trees whisper as they sway. It’s in these brief moments, being one with nature, that I feel most at peace.

 

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

I have been very fortunate in my culinary travels to have the opportunity to share my passion with many dignitaries and well-known individuals, like President Obama.

Most recently we were asked to cater a birthday dinner for a local celebrity and his family.   We plated and served a 7-course, locally-sourced meal at a very secluded venue from our mobile kitchen.  It was very humbling to see the smiles on folks after experiencing my creations, and sharing these flavors with people from all walks of life.