"I was always thinking about which business I could start," says Chef Rich Regan, who with his wife, Kelly, own Monocacy Crossing Restaurant. "Maybe home repairs or something like that. I've worked part-time in restaurants since I was 14 years old, so I had a lot of restaurant experiences before I opened Monocacy Crossing."
Growing up in Catonsville, Maryland, Chef Rich attended Loyola High School, where he thrived playing lacrosse. He continued playing lacrosse at Towson University, studying business and honing his skills in the restaurants in and around town. After graduation, Chef Rich found himself in sales but he eventually returned to the kitchen. "One day while I was at work in a restaurant, a guy from the Culinary School of America came to work while the school was on break. He showed me how to poach fish, and how to make soup, among other things. We discussed the chemistry of food, and it was through that interaction I realized that if I wanted to do this, I needed to return to school to learn how to do it correctly," recounts Chef Rich.
"Following my schooling, Kelly and I were looking for a potential place to open a restaurant, and it had to be a place where we could acquire a liquor license," Chef Rich says. "We did our research and found the opportunity to look at the Blue Fox Inn in Frederick. It seemed like a good deal." He explains, "At that time, Frederick County was booming with growth. New homes were going up everywhere, so we took a chance and signed a lease."
"Yes, we took a chance, and starting out, we had a pretty significant learning curve. It was a good opportunity to get into a place where we could cut our teeth. The slacking reputation of the Blue Fox had carried over, so it took some time for us to ingratiate ourselves to the community. At the start, it was only Kelly, a dishwasher, and me. For the first ten years, it was tough going. We felt like we were tucked away as a secret on Route 355. Most of our business was coming up from Montgomery County. It was as if Frederick County hadn't discovered us yet," explains Rich.
Well, Frederick County did discover it, and, as the seats were filled, Kelly hired more staff. Chef Rich explains that Kelly was noticing that they were seeing guests who were seeking a more casual experience. "Kelly has always been ahead of the curve in identifying the changing needs of the demographics. She could see that our guests were like us: busy people, having dropped kids at practice and wanting a quick bite and drinks, before picking up the kids." Known for their casually elegant dining, Monocacy Crossing rose to the challenge and with a total of 16 days of physical labor by Rich, his brother and friends, the restaurant reopened. Added was a larger bar and table seating around it to meet the casual demand. Kelly retained the formal dining space as well. Chef Rich is pleased with the changes and says, "This renovation has changed the entire vibe of the restaurant, and we are busier than we've ever been!"
Korean BBQ Marinade for Hanger Steak
Marinade Ingredients:
+ 2 T Chopped ginger
+ 2 T Chopped garlic
+ 2 T Chopped scallions
+ 3 T Soy sauce
+ 2 T Brown sugar
+ 1 t Fish sauce
+ 2 T Chopped cilantro
+ 1 T Sesame oil
+ 2 T Rice wine vinegar
Marinate the 8 oz steak for a minimum of two hours but no longer than overnight. Place on prepared high heat grill for five minutes on each side. Tent with foil and let the steak rest for eight minutes before slicing.
In the oft debated question, is grilling with charcoal better than gas grilling, Chef Rich says it’s charcoal all the way! “When I’m at home, I always use charcoal. It gives great flavor and finish. One thing that’s important when using charcoal is having patience. To light, it takes about an hour and a half before it arrives at the perfect temperature. If you can hold your hand over the grate for more than five seconds, it’s not hot enough!”
Grilling Tip
"The most important thing to have for grilling is patience," says Chef Rich.