Dayton Daily News

Stints at various eateries pay off

Award-winning sauces, spices help local BBQ chef grow business.

- By Mark Fisher Staff Writer

Chris Cavender has a restaurant resume that sounds more like a “Who’s Who” directory of local eateries.

Among his stints: Cavender served as the former executive chef at Jay’s Restaurant in Dayton and Sycamore Country Club in Miamisburg and the co-founder of 1572 Roadhouse Bar-B-Q restaurant near Waynesvill­e.

But it’s his role as a barbecue entreprene­ur as founder of UrbanQ Smokehouse specialty food products that has been showering Cavender with accolades most recently. Just this week, his UrbanQ Smokehouse Bayou Classic Creole Q Sauce was named the No. 1 “Cooking Sauce” in the 2019 Fiery Food Challenge ZestFest. And his Smokehouse Blues sauce earned third place in FruitBased Barbecue Sauce category in the same competitio­n.

We caught up with Cavender between batches of sauce to find out a bit more about this local chef and business owner.

Give us a summary of your experience and let us know what you are doing now.

I’ve worked at a lot of restaurant­s in the Dayton area — Jed’s Steak and Ribs, L’Auberge, the Daytonian Hotel, Peasant Stock, Jay’s Seafood, various country clubs—and owned T W’ s in Miamisburg and Cuvee Wine Bar and Cellar in Bellbrook. I have been at the Ohio Renaissanc­e Park

Roadhouse Bar-B-Q, a seasonal restaurant, started. What’s been your most recent profession­al chalWhat’s a typical work day lenge, and how did you for you now? push through the chal

Right now is the off-season, lenge? so it’s mainly planning for The most recent profesfutu­re events, maintenanc­e sional challenge for anyone on equipment over the winin the service industry as ter, and a little off-site caterwell as other industries is ing and consulting. I’m also finding employees. It is a busy selling UrbanQ Smokenever-ending challenge and house products and enter- one that I think will only get ing competitio­ns. During the worse as time goes on, and main season at Ohio Renaisit’s already pretty bad. sance Park, which starts in

May, it’s early-morning smok- ing in preparatio­n for the day, setting up microbrews and getting ready for all the summer events: Celtic Festival, the Ohio Renaissanc­e

Festival and new this year, the Ohio State Steak Cookoff.

April through November is very busy juggling events and planning. for the last 20-plus years and am now there full time (yes, I’m the turkey leg guy), mostly with 1572 Roadhouse Bar-B-Q.

My grandmothe­rs and a faster than other kids his age. large German-based family

“The graduation rates are got me interested in cook- actually higher for CTCs than ing. My two mentors, Deiter it is for a person that would Krug and Dominic Christini at go to regular high school,” the now-defunct L’Auberge, Moyer said. trained me and gave me the

Riley Baker, a senior in extra push to go to culinary Early Childhood Education school. I learned more from and Care is looking forward them than I did at school. to graduation in the spring. I had made sauces and She said she feels like she’s seasoning for 40 years in more than prepared for the the restaurant­s where I future because of the trainworke­d. When my sauces ing she’s had at CTC. and rubs started winning

“We get like 800 hours national competitio­ns in in the rooms with the kids 2016, I decided to launch my and at Ohio State Univer- own label, UrbanQ Smokesity, they’re only getting 600 house. It started as e-com[hours],” Baker said. merce only, but we are now Why did you decide to

It was said a lot during in several Dayton-area retail- stay in and settle in the Davidson’s visit — career tech ers. The restaurant came Dayton area? is changing the way Spring- about when the owners of I have worked in four or field readies the next gener- the Ohio Renaissanc­e Park five different states, but have ation of workers. asked what I would do if I always ended up back in had a chance to add a restau- Dayton because of family rant in the off-season. I said and the ease of living in the BBQ , and that’s where 1572 Dayton area. What are your favorite places to eat and/or drink in the Dayton area?

The Pine Club, Pho Mi, Sky Asian Cuisine, and Cobbleston­e Cafe.

What’s your guilty pleasure?

Skyline Chili and Flying Pizza. I’ve been able to make a great living here, and it’s easy to live in Dayton. The food, wine and beer culture is growing but difficult at the same time. It’s always challengin­g, but I like it that way.

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 ?? RILEY NEWTON / STAFF. ?? Students and staff at Springfiel­d-Clark CTC show U.S. Congressma­n Warren Davidson R-Troy the welding lab at the school during his visit on Tuesday.
RILEY NEWTON / STAFF. Students and staff at Springfiel­d-Clark CTC show U.S. Congressma­n Warren Davidson R-Troy the welding lab at the school during his visit on Tuesday.

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