Page 12 - Leisure Living Magazine Spring 2019

Chef Byron Of Pub 221
Continued from page 11
where my grandparents and my family taught me how to grill and cook. My grandmother was one of the best cooks—she could take a blade of grass and make it into this dish of deliciousness. At family get-togethers my grandfather and uncles and my dad all were on the grill competitively. From them I learned how to control the fire, use red oak in an open pit, and to listen to the food being grilled. Food does speak to you. Listen to it.”
Byron began cooking for others during his col-
lege years, specifically for his hungry roommates. And when he wasn’t putting his home-cooking on their kitchen table, he was excelling on the football field, earning All-American status, and attaining degrees in Speech and Communications. Certification in Sports Management, and a culi- nary school degree rounded out Byron’s higher education. Food remained his passion, however, and ultimately led him to make a living of bring- ing joy to others through his cooking.
In 2007 Byron started a food truck business, after selling plates to friends, and friends of friends, out of his Fremont home. He named the truck “Let’s Eat at Byron’s” and still feeds long lines of folks searching for authentic BBQ at var- ious community events. The food truck business paved the way to other culinary opportunities and ultimately the chef position at Pub 221, owned by Jim Ginnever.
“What I most love about this job is that I have the power to touch so many people with my food,” says Byron, who has an open door policy for the kitchen. “People come in, wave me over to their table, and tell me, sometimes with teary eyes, how much my dishes remind them of their mothers and grandmothers.”
Byron proudly informs me that all of the dishes on Pub 221’s menu are scratch-made—no shortcuts. He himself shops to stock the kitchen with local produce, chicken from Roots’ Poultry, perch from Port Clinton Fish Company and meats from Hasselbach’s Meats. The most popular item at the restaurant is his fried chicken, with his signature dish being ribs. He also will glad- ly prepare a request that may not yet be on the menu, but has a special meaning for a customer. “Because, he stresses, “my job is to please every- one with food. This is the ‘go to’ place for relaxing over a home-cooked meal.”
Chef Byron’s Personal Recipe for Lake Fish
1. Fillets of your choice
2. Egg Wash: Beat together 2 eggs and 1 cup of milk (set aside)
3. Flour: 1 cup of unseasoned flour (set aside)
4. Breadcrumb Mix: 1 cup of breadcrumbs, sprig of rosemary, thyme, and a pinch of salt and pepper (set aside)
Season fish on both sides with salt and pepper. Dredge fillets in flour, then drag through the egg wash, and again through the seasoned breadcrumbs.
Deep fry in any oil at 350 degrees 4 1⁄2 -5 minutes for thick fillets or 3 1⁄2 minutes for thin fillets.
Or
Coat pan or skillet with extra virgin olive oil and fry 2 1⁄2 minutes each side.
Or
Pre-heat oven to 400 degrees and bake for 7-8 minutes.
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