I met Genti for the first time up at Redde Hedde Farms, at the Grain Bag Ball last October. For anyone who’s been to one of Rob Rehm’s farm parties knows that that means that while the introduction happened there, as we were both there at the time same time, it doesn’t mean that you necessarily remember having met, in the fine details point of facts. The Grain Bag Ball, by the way, is a real kick-ass industry party that Rob & Carla host each fall, always on a Sunday, and always a really good time.
Genti, Opa, and a Really Good Chicken Gyro
I met Genti and a whole bunch of other folks that I kinnnnnnda remember (Hell yes camera in hand at allll the times) I have however had to have a couple of serious mea culpa moments when I’ve re-met the same folks since and I’ve been forced to admit that I cannot quite remember their names. Whoops, wellllllll, that’s what partying at Rob & Carla’s is. Kinda like partying at one of the dinner parties I throw. It’s fun.
Genti and I went back and forth for a while on when I’d come up to hang out at Opa, have a meal, talk hospitality and love of food, and generally hang out and talk food. And whiskey. Duh.
I parked on Sandusky, (after some jockeying), shrugged my bag onto my shoulder, triple checked that I had fresh batteries in my camera, my pen, and notebook, and in the back of my mind, thought to myself that I’d shoot Rob a text and let him know that I was up in Delaware once I was settled into Opa, that I was in town, and that I’d love to throw one back when I was finished working. Ha. Nope. Didn’t need to do that. As Genti and I talked, he took a text, and let me know that “The boys from Barley Hopsters would be coming by” Hell yes. Saved me from having to remember to text Rob, and after hanging out with Genti for the afternoon, and meant that I’d get to hang out with my buddy, and that’s a real big win.
Lunch at Opa
As I was heading North into Delaware I shot a text to Genti. Read something like this…
Me: “Hey, y’alls kitchen open?’’
Genti: “No. But if you are nice to me, I might be able to cook for you”.
Me: “Win.”
What text didn’t capture was the phone call that ensued. Something along the lines of me saying Thank God that I don’t have to stop at Mc D’s and that I know that as I’ll be drinking, I should have something in my stomach. Enter something along the lines of I’ll take care of you, come on up, and we were good to go.
I walked in that Spring afternoon, stoked to be hanging out with someone who so clearly shares my passion for entertaining, slightly nervous as I was walking into (another) brand new situation, in a brand new (mostly) state, but there was also this calm certainty that went along with it. I knew I was walking into a place in which I was able to be myself completely.
Genti was set up at the far end of the bar, notebook, pens, and laptop sitting at the ready, so I bellied up next time him, pulled out the same, and as I was getting everything set and ready to go, I found a menu in my hands, and was told to pick something for lunch.
I gave the menu a once-over, closed it, and set it back down on the bar, asking Genti what his favorite was, as that was what I’d be having. Chicken Gyro was the answer, and guys, it’s out of this world good. Big flavors, killer good balance on the spice, the cool of freshly diced tomatoes to balance it all, wrapped in a fresh pita, and then wrapped in foil.
Word to the wise, eat it with a fork, because if you don’t, you’ll be wearing more of it that will have made it into your mouth, and that would be tragic because it is that good.
The Consummate Host
In Albania, where he’s from, Genti’s first career was as a pharmacist, but once he and his family relocated to Ohio, going back to school to do the same here in the states had lost its appeal and his passion for entertaining and hosting took center stage.
When sitting down to talk food with someone, I ask two questions. Why do you love what you do, and What roads brought you to now? Easy answer to both, as it turns out, and in the case of Opa, and Genti, the answer is the same. A huge passion for entertaining, and ensuring that everyone who sets foot through his door has a good (and memorable) time.
As we chatted over lunch, our discussion wandered from talking about favorite bottles of bourbon, travel destinations, the town of Delaware, how life in Ohio compares to life on the West Coast, to my predilection for margaritas, to the fact that I’d yet to find somewhere in my new home state that’s able to at least match the margaritas that we make at home. Without knowing it, I’d thrown down the gauntlet.
Turns out that in addition to being a dyed in the wool entertainer, a connoisseur of all things whiskey and bourbon, a killer chef, and an all-around good guy, Genti also makes one hell of a margarita.
A Gathering Place
When the fellas from Barley Hopsters walked through the door, it was as though an impromptu party had started. Between these guys, myself, and the other dudes that were bellied up to the bar (they all knew one another, outside the realm of the walls of Opa) the volume skyrocketed, and the laughs rolled out freely.
The back and forth banter was loud, quick-witted, at times slightly vulgar (oh come on, that can’t surprise anyone), and a whole lot of fun. Opa is a place to gather with friends (including the ones you haven’t met yet) to savor and sip a phenomenal collection of bourbon & whiskey and have a hugely tasty meal.
Lastly, but DEFINITELY not least, Genti is one of the most community-minded people I’ve ever met.
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