kin & kitchen
Learn more about your teammates, their passions, their families, and their favorite family recipe!
SALLY FITZGIBBON
SALLY FITZGIBBON
Position: aSSISTANT General Manager (PROMOTED FROM ASSISTANT MANAGER AUGUST 2020)
Location: CENTERVILLE, OH
Employed since MAY 2009
Are you originally from the Dayton area? If not, how did you come to live in Dayton?
Yes, I have lived in Bellbrook, Ohio my entire life. I went to high school in Bellbrook and at 22 I bought my first house here.
How did you get into the Restaurant Industry?
A friend of mine in high school begged me to apply at City BBQ at 16 years old so we could work together. Oddly enough, she never started there, but I am still here almost 12 years later.
What aspect of your role do you enjoy the most?
My favorite part of my role is teaching my staff new things and to watch them grow. It is a rewarding feeling to see where they began and where they are at now.
What three words would you use to describe City Barbeque?
Family, Exciting, Delicious
What three words would you use to describe yourself?
Passionate, Motivated, Energetic
If you could switch jobs with anyone else in the company, whose job would you want and why?
My goal is to climb the corporate ladder to the highest level. There isn't a specific position I would want to switch with. It would be very exciting to work with the corporate office one day. For now, I will continue to learn every day.
Do you have any hobbies or belong to any groups outside of work?
I enjoy working out, cooking at home, and spending time with my daughter.
Do you have a favorite family tradition or one that you want to start?
My favorite family tradition is on Christmas Eve. Every year, starting the beginning of December, she gets a shaker and throughout the month it fills up with "reindeer glitter" based on her behavior. Of course, on Christmas eve, it is full and we make "reindeer food" out of it. She sprinkles it outside so the reindeer don't lose their magic and they can still fly. We always make cookies for Santa. Then, we read the Night Before Christmas before bed.
What is the most important thing you have learned in life?
Be passionate and self-disciplined!! Success doesn't just happen. Put in the hard work and dedication to get where you want to be.
Do you have any tips for others on how to deal with the stressful situations facing the world right now, including COVID-19?
Just breathe and find a healthy outlet to get your mind off of this crazy world. Try not to stress about the things you cannot control. Reach out to your friends and family if there is something directly affecting you.
cinnamon french toast bites
Breakfast food is my favorite. I can't give you my secret recipes, but this is one that I found online that I have tried and really liked.
INgredients
4 thick slices of slightly stale white bread (1"/2.5cm thick) (See Note # 1 below)
2 large eggs (or 3 small eggs)
1/4 cup milk
Pinch of salt
1/4 cup white sugar
1/2 tsp cinnamon powder
3 tbsp. melted butter , separated
Maple syrup to serve (not optional!)
Directions
Cut the crust off the bread, then cut each piece into 9 equal cubes.
Whisk the eggs, milk and salt in a medium bowl.
Combine sugar and cinnamon in a shallow bowl.
Melt 1 1/2 tbsp. of butter in a fry pan over medium high heat. Don't let the butter brown.
Quickly toss half the bread cubes in the egg mixture and use your hands to shake off excess egg mixture. Place the bread cubes in the fry pan and use a wooden spoon to "sauté" them until browned on all sides - about 2 to 3 minutes.
Remove the bread cubes from the fry pan straight into the sugar mixture. Toss to coat, then remove onto a plate.
Repeat with remaining bread cubes.
Serve immediately, with maple syrup for dipping.
Recipe Notes:
1. I really recommend using slightly stale bread for this so the bread doesn't soak up too much egg mixture (which results in the inside of the French toast being soggy raw egg) AND they will hold their cube shape better when "sautéing" them. The best bread to use is a block loaf which you can cut into the desired thickness. This can be made with pre-sliced bread but because the slices won't be 1"/2.5cm thick, the French toast won't be "cubes" (or they will be very small cubes!). But, if you don't mind what shape they come out, you can use any bread you want for this (though personally breads with grain in them isn't to my taste for this dish). I've made this with sourdough, leftover baguettes, and even mixing up scraps of different types of leftover bread.
2. The thickness of each slice of bread is about the equivalent of 2 slices of sandwich bread. But you cut the crusts off so you lose a bit of bread. So this recipe serves around 3 people, or 4 people watching their calorie intake, or 2 extremely hungry people / people who lack self control around doughnuts!
NUTRITION INFORMATION
Serving: 109g Calories: 286cal (14%) Carbohydrates: 30.1g (10%) Protein: 6.8g (14%) Fat: 16g (25%) Saturated Fat: 8.7g (54%) Cholesterol: 156mg (52%) Sodium: 352mg (15%) Potassium: 84mg (2%) Fiber: 0.6g (3%) Sugar: 18.9g (21%) Vitamin A: 500IU (10%) Calcium: 80mg (8%) Iron: 1.4mg (8%)
Patrick Williams
Patrick williams
Position: aSSISTANT General Manager (PROMOTED FROM ASSISTANT MANAGER april 2021)
Location: cary, NC
Employed since march 2014
Are you originally from the Raleigh area? If not, how did you come to live in Raleigh?
I am originally from New Jersey. I moved to Raleigh 7 years ago as I followed my brother down here.
How did you get into the Restaurant Industry?
My first ever job at 14 was a dishwasher at the Jersey shore. My first “real” restaurant job was at the Atlantic City Airport.
What aspect of your role do you enjoy the most?
I enjoy trying to be the best Pitmaster in the company!
What three words would you use to describe City Barbeque?
The three words I would use to describe City Barbeque are: Family, Innovation, Frank.
What three words would you use to describe yourself?
Three words to describe myself are: reliable, adventurous, sarcastic.
If you could switch jobs with anyone else in the company, whose job would you want and why?
I would switch jobs with the Director of Culinary because food is my passion and that position gives you the chance to use creativity in the food we serve.
Do you have any hobbies or belong to any groups outside of work?
Outside of work I enjoy any outdoor activity and getting to every baseball stadium in the country (just over halfway there!).
Do you have a favorite family tradition or one that you want to start?
Our family now has an 11-year tradition of doing the Polar Bear Plunge. We started when my nephew was born 11 years ago with Down Syndrome. Money raised goes to the Special Olympics. This year is actually virtual but it is actually fundraising season right now, if anyone would like to donate!!
What is the most important thing you have learned in life?
The most important thing I’ve learned in life is whatever you do, do it well!
Do you have any tips for others on how to deal with the stressful situations facing the world right now, including COVID-19?
The only advice I can give is to take of yourself and try and make time for the things that you enjoy!
PS –Patrick and Lake Boone Trail’s Assistant Manager, Ashley Thoma just welcomed a sweet baby girl into the world. Patrick and Ashley met while working on the new restaurant training team. That’s a family affair! Does anyone actually know what is thicker: blood or barbeque sauce?
spinach appetizers
This recipe was passed down from my Mom! It’s a really good appetizer. The formed balls may be stored frozen in airtight containers until ready for use.
INgredients
2 10 oz. pkgs frozen spinach
2 cups cubed seasoned stuffing (Arnold’s or Pepperidge farm)
3/4 cup melted butter
3/4 cup grated Parmesan cheese
1 whole white onion, chopped
3 cloves Fresh garlic, minced
1 tablespoon black pepper
6 eggs, beaten
DIRECTIONS
In a large bowl, mix together chopped spinach, dry bread stuffing mix, eggs, Parmesan cheese, onion, butter and Cheddar cheese. Cover and chill in the refrigerator approximately 30 minutes.
Drop the mixture by rounded spoonfuls onto a lightly greased large baking sheet. Place baking sheet in the freezer approximately 1 hour.
When ready to bake, allow the balls to partially thaw, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
Bake the balls in the preheated oven 20 to 25 minutes, or until lightly browned.
nutrition information
Per Serving: 143 calories; protein 5.7g; carbohydrates 20.3g; fat 4.4g; cholesterol 42.2mg; sodium 469mg.
Somewhere between White-Cheeked Gibbon and Orangutan…?