Page 13 - Leisure Living Magazine July 2017

Chef in the Spotlight ’
Chef Shannon O’Connor-Dakic
Of The Forge, Put-in-Bay
By JD Noll, Feature and Food Writer
Located in a stone building that formerly housed Put-in-Bay’s blacksmith shop, then an antique store, The Forge specializes in crêpes, sweet-savory and everything in between, and Executive Chef Shannon O’Connor-Dakiĉ couldn’t be happier.
Always intended to be a crêperie, owners Mike and Gina Goebel and Marc Wright spent about a year prepping the building which they bought in 2012 for the eventual restaurant.
With a steady hand for decorating and a love of working with pastries, Chef Shannon perfect- ed her skills at Macomb Culinary Institute near Detroit. She is a native of Romeo, MI.
Beginning her eighth year on the island, Shannon was a sous chef at other island loca- tions, but joined The Forge two years ago first as line cook, then executive chef. Now, overseeing an “in season” staff of 10-12, she keeps pace at a rolling boil with a full dining schedule serving breakfast, lunch and dinner.
The inside dining room with seating for 50 has a rustic feel with old blacksmith tools decorating the walls. Outside the atmosphere is quaint, nestled between buildings with patio tables for 60. An outdoor bar accommodates an additional 20 guests under twinkling nighttime lighting.
While crêpes are The Forge’s specialty, it also serves entrees, panini’s and salads where chicken and salmon can be added for an extra protein boost.ChefShannondescribessautéasherfavor- ite style of cooking. “It’s fast paced and everyone likes something quickly coming off the stove.”
“Must try” specialty entrees are the fresh Lake Erie walleye piccata and the sumptuous strip steak with compound herb garlic butter paired
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FUN FACTS - Chef Shannon
• To decompress: Takes nature walks in the woods or near the water.
• Friends’ description: Intense with a sense of humor
• Hobby: World travel
• Musical Group: Akron’s Black Keyes
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Chef Shannon O’Connor-Dakic
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