Gina Ferraro grew up on an eight acre farm in rural Ohio; raising pigs, chickens, turkeys & Golden Retrievers. She showed pigs at the county fair for 10 years while playing basketball & soccer. She was offered a soccer scholarship to Urbana University, but turned it down to attend Wright State University in Dayton, Ohio.
After graduating from Wright State University in 2003 she began her radio career working on the morning show for WMMX with iHeartMedia. She has been on various stations hosting mornings, mid-days, afternoons & nights in Dayton & Columbus Ohio, and Chicago.
Now she returns to Dayton’s New Country 103.9! “I used to listen to my country music in the car with my mom growing up and that really started my love for country music,” Ferrarosaid. “The lyrics of country songs are really hard to match and have touched my soul through the years.” You can catch her on the air weekdays from 10 am to 3 pm.
I’ve written a lot about BBQ.
love what Curtis is doing at
Military veterans will have the opportunity to connect with employers and service organizations at the 
Calling all Dayton (and surrounding area) comics! Registration is now open for the annual Wiley’s Fireworks competition! Your best five minutes could win you $1000 and spectacular bragging rights. Shows will take place June 24-26 at Ohio’s oldest Comedy Club, which just celebrated it’s 40th anniversary in April.
Julie Domicone opens her 2nd location of Jubie’s Creamery today in Moraine. A graduate of 
professionals to assist by quickly and efficiently bulk preparing nutritious food.
What’s your favorite dish to make? A dish I call Rotolino. It was created by my mentor, Chef Dennis McCarthy, and passed along to me. I use it as a teaching technique (similar to foie gras torchon) with young chefs and everyone gets to enjoy the result. It consists of 4 cheeses, 3 pestos, and pinenuts, rolled up to make a pinwheel that screams Italian on an American table.
What restaurant, other than your own, do you like to dine at in the Miami Valley? There are many wonderful places to dine in our region to carve out just one. I tend to find myself in a booth at any ma and pop kitchen I come across, looking for that genuine heartfelt creation. Yet to put a spotlight on the best we have around, I have enjoyed experiencing what Chef Wiley has done at her restaurants over the years, along many of the other greats that have come and gone, but truly the props go out to all of those independents getting up everyday and cooking their hearts out.
y because he would never stop laughing, and that would be an entertaining evening with great food!
Share a kitchen disaster, lucky break or other interesting story: Many years ago, I was hired as a new corporate chef for an independent dining group in downtown Columbus. Two weeks into my tenure was Easter Sunday. I spent the week prepping and setting up the usual. I was all ready to go. Turns out, the night before was graduation day for OSU, and I had no idea of the amount of people we would serve, since I was from out of town. Needless to say, I ended up using much of my Easter prep to complete dinner service that night. After the shift ended, myself, my sous chef and her wife (also a cook) stayed through the night and into the next day restocking the menu. That Easter we served over 800 guests and no one had any idea I was on a 32 hour straight shift to make it happen. That was the longest shift of my career.
The Ohio Veterans Hall of Fame recognizes the efforts of Ohio’s distinguished men and women who have worn the uniform of our nation’s armed forces and then continue to contribute to their communities, state and nation through exceptional acts of volunteerism, advocacy, professional distinction, public service and philanthropy.