Wiley then launched into a story about when her business partner Valenti.
WYSO Collection of knives displayed in Chef Elizabeth Wiley's home kitchen. When I ask the chef if she bake’s, her response was an emphatic, “No! No, I don't bake. Sitting around the table in Wiley’s home kitchen, talk turns to the sourdough making craze that swept the country during the pandemic shutdown in 2020. Over the past four decades Chef Wiley has become a beloved figure in Dayton and the surrounding area. Wiley eventually became a partner in The Winds, before leaving to start her own restaurants in Dayton and surrounding area - first with Meadowlark and then creating Wheat Penny Oven and Bar, with her former Grinnell College classmate, Elizabeth Valenti, who Wiley calls Liz. And so I asked for a job and they hired me about a month later, and I started as a dish washer and and just kind of offered to help and worked my way up.” I had never seen a woman in a chef coat before, and I was just like, I wanna work here. “So we went in the kitchen and there was a woman in a chef coat. “We went in there on the last day of our visit here and they said you wanna see the kitchen, and I said sure,” she told me over a plate of cheese and sliced apples. It was 1980 and Wiley was visiting town with a friend. Wiley came to Yellow Springs after college and ended up working at the Winds Cafe. I cut off a little bit and tasted it, and it just blew my mind.” “I had only seen blue cheese as blue cheese salad dressing, I had never actually seen blue cheese - and especially a wedge of blue cheese.
“We invited a teacher - our theater professor - and she unwrapped this very thick wedge of blue cheese,” Wiley recalled sitting in her kitchen at her home outside of Yellow Springs. It was during college in Iowa, where Wiley and her friends would reserve private dining rooms to hold dinner parties for fellow classmates. When she took a job as a teenager working in her Aunt and Uncle’s restaurant that cemented her love for the culinary arts that sent her on a journey across the country to pursue her passion.Įlizabeth remembers the first time she tasted blue cheese. Chef Elizabeth Wiley, CEO of Meadowlark Restaurant and co-owner of Wheat Penny Oven and Bar in Dayton, first started cooking for her younger siblings growing up in Kansas.
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