Page 11 - Leisure Living Magazine Spring 2017

Chef in the Spotlight Chef Robby Lucas
Of Cole’s Public House
By JD Noll, Feature and Food Writer
For three years, Robby Lucas drove past the downtown Amherst building on South Main and Park Avenue formerly known as Cork’s and Stubby’s. “I fell in love with the building,” he said. When it became available last summer, he jumped at the chance to realize his dream of opening a new, independent restaurant. Naming
it after his wife, Nicole, Cole’s Public House offers another dining option for the area. Chef Robby brings con- siderable experience to the table.
Born and raised on Put-in-Bay, his family operated what is now Tippers Seafood and Steak House where he began working in the kitchen and bussing tables from ages 7 - 18. After graduation, he enrolled in art school
at Bowling Green State University to only realize he missed the hustle and bustle of restaurants. Gaining additional culinary experience in Toledo, and in downtown Cleveland at Johnny’s, he ulti- mately became a founding partner of a large
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White Truffle And Radicchio Bruschetta
Serves 4
2 Cups of Spring Salad mix – soaked in ice water for 10 minutes and drained completely
1⁄2 head of red radicchio, core removed and separated into leaves
1 Tablespoon of freshly squeezed lemon juice
3 Tablespoons extra virgin olive oil, plus more for serving 1 Tablespoon of white truffle oil, plus more for serving
1⁄4 cup Kalamata olives, lightly chopped
Kosher salt
Black Pepper
4 slices of Focaccia bread
4 Tablespoons of butter, room temperature
Put the spring mix and radicchio and olives in a medium mixing bowl. Drizzle with the lemon juice, 3 T. of extra virgin olive oil and truffle oil, and season with salt and pepper. Spread the butter on each slice of the bread (focaccia) remember this is easier and tastes better if the bread is warmed or slightly toasted. Top each piece of bread with the spring mix/radicchio/olive salad. Finish with a drizzle of olive oil and truffle oil. Serve while the bread is still warm.
FUN FACTS Chef Robby Lucas
• Hobbies: Painting and drawing. Studying to become a sommelier.
• Favorite sports team: Browns
• Favorite fast food: Taco Bell and Ramen noodles
• To decompress: Enjoys a
good cigar and glass of
wine
• Friends’ description: Sense
of humor and upbeat with good temperament.
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Cole’s Public House, 209 S. Main Street, Amherst, OH 440-984-7432 Facebook.com/Cole’s Public House