CM Editors

The scent of a wood-fired grill mingles with downtown cool and snappy service at both of Chef Daniel Wright’s popular Over-the-Rhine restaurants, which he operates with his wife, Lana: the dog-slinging, poutine grinding, craft beer emporium Senate, and its Mediterranean-flavored sibling Abigail Street.

This recipe is part of a full menu created by Tom Keegan for the July 2012 issue.

Tom Keegan is a native Long Islander, lifelong fisherman, and enthusiastic cook. As the owner of Keegan’s Specialty Seafood Market in Anderson Township, he hand-selects the finest fish and seafood from around the world to be shipped daily to his store.

Not all peaches are born in Georgia or California. Some pretty darn good juicy varieties have Midwest pedigrees. For this recipe, Hudson uses peaches and strawberries from Branstrator Farm in Clarksville, Ohio.

For those not inclined to make your own ice cream, Rouse recommends purchasing a pint of good quality vanilla bean ice cream, adding half a cup of buttermilk, and whisking with a wire whisk. Refreeze for one day. This recipe is part of a full menu created by Jackson Rouse for the July 2012 issue.

This recipe is part of a full menu created by Todd Hudson for the July 2012 issue.

This recipe is part of a full menu created by Jackson Rouse for the July 2012 issue.

This recipe is part of a full menu created by Jackson Rouse for the July 2012 issue.

This recipe is part of a full menu created by Todd Hudson for the July 2012 issue. Hudson uses wild chives from his yard, but you urban folks can pick them up from the market.

If anyone can throw down on ribs, it’s Jackson Rouse. As the chef at Smoq, Rouse routinely serves 270 pounds of St. Louis–style ribs and 200 pounds of baby back ribs on Saturday nights alone. There are as many styles of ribs as there are states in the nation, but the one ingredient they all have in common is patience.