If you’re a regular at area festivals or you enjoy stopping at Dayton’s Courthouse Square at lunchtime, chances are you’ve encountered Rick Schaefer.
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SPOTLIGHTING GOOD COOKS THROUGHOUT OUR REGION
In this new weekly food feature, Life reporter Meredith Moss chars with folks throughout Southwest Ohio who have a passion for cooking. These feel-good stories focus on food, family and advice and/or recipes that we’re delighted to share with cooks everywhere.
Please note that these recipes have not been tested by Cox Media Group.
If you know of a terrific cook — either amateur or professional — who is willing to be featured please send your suggestion to Meredith Moss: MMoss@coxohio.com Be sure to include a daytime phone number.
A BROCK MASTERSON MARINADE
Portobello Mushroom Marinade
2/3 cups extra virgin olive oil
1/3 cup balsamic vinegar
½ tablespoon crushed garlic
½ tablespoon ginger
1 tablespoon soy sauce
Whisk together and use as a great marinade for a Portobello mushroom or as a salad dressing perfect alongside your next steak.
SOURCE: Rick Schaefer
To sample Rick’s cooking, look for Brock Masterson from 11 a.m. to 1:45 p.m. Monday through Friday at Courthouse Square in downtown Dayton (weather permitting).
He will be serving at the Dayton Celtic Festival this weekend (July 26-28), at the Dublin Irish festival (Aug. 2-4) and
he’s also at the Oakwood Farmer’s Market in the parking lot behind the Shops of Oakwood on Far Hills Avenue (behind Chicago’s) on Saturday mornings.
For information, check out www.brockmastersons.com or call (937) 298-1234. You can also reach Rick at Rick@brockmastersons.com