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Ryan Fey, BSJ ’98, (left) co-hosts Food Network’s “Grill Dads” with Mark Anderson. Season 2 premiers at the end of July. Photo courtesy of Ryan Fey.

Everyone has lots of advice for the OHIO class of 2018, so here’s Ryan Fey’s: “Come out of college ready to rock ‘n’ roll fail.”

“You want to burn it down so Mars can see it,” Fey, BSJ ’98, said. “The people that truly excel and succeed are the ones who push all fear of failure aside.”

Fey knows this better than most. After 20 years in the advertising and marketing industry, he said failure is his main influencer because it’s given him “concrete evidence of what not to do.”

He moved to New York City the day after graduation to do public relations for the Ruder Finn agency. The outcome? “Failed.”

As head of North America PR for creative agency TWBA\Chiat\Day? “Bull-in-a-china-shopped it.”

As co-founder of his own creative agency, Omelet, in 2004? “Literally failed up.”

But all those failures brought him to his current endeavors: co-host of traveling food show and executive VP at Vayner Media. So, maybe he does know what he’s talking about when he recommends failure.

Fey naturally possesses several characteristics that make him a good fit for Food Network—contagious energy and a willingness to “keep it f***ing real,” among others—but he credits OHIO’s Scripps School of Journalism for teaching him skills he still uses daily.

“Learning how to learn—that was the most awesome thing to me, and I’ve carried it with me every step,” he said. “That process of retention, the process of extraction and then using it.”

It’s easy to see how those skills applied to his PR jobs, but what about food television?

“It’s a very different bend we bring to the show because we’re talking about tone and color and texture and all this stuff in a brand,” he said. “My degree translates without a doubt. Being able to take adjectives and prose and explain to identify and get colorful and interesting, I completely attribute to Scripps.”

On the show, Fey and co-host Mark Anderson apply their life experience with a very specific goal: to redefine what it means to be a dad. Frustrated with the archetype of the overworked father who doesn’t help with raising children and only knows how to make hotdogs and hamburgers, Fey said the Grill Dads are setting a new example.

“Being a ‘rad dad’ means you … care about hanging out with your kids,” he said. “You want to read books with them. You want to cook—in fact, it’s very masculine and very defining to clean and cook and be responsible and make sure that your partner and kids are living their best life. We just want to contribute to that.”

It obviously works: The second season of “Grill Dads” premieres at the end of July. Focusing on comfort foods, Fey said the show will also focus on the stories of the brilliant chefs behind the food. Their “struggles and their journey” often inform the food we eat, and Fey said he and Anderson are proud to showcase that.

“Our job is to be a bridge between the food and the people watching it,” Fey said. “Mark and I just want to bring some humanity and love to the screen—and the ‘food porn’ is awesome.”

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“Grill Dads” Picks for Five Summer Recipes

"Grill Dads" wants you to have fun with your food, so Fey shared five summer recipes his fellow Bobcats can try this summer. For more recipes, check out Grill Dads on .

1.

 

Here’s how we make the Morning Maple Pizza from Pig Ate My Pizza at home: . 12 oz pizza dough (we get from our local pizzeria) 8 slices provolone cheese 2 c mozzarella ½ c shredded parmesan cheese 1 c ground maple sage breakfast sausage (browned) ¼ pound thick cut Applewood smoked bacon (cooked and chopped) 2 eggs 1 pickled hardboiled egg (regular if the store is out) ¼ c maple syrup 1 c micro arugula 2 T sherry vinaigrette . Béchamel Sauce: 4 cups vitamin D milk 1 finely chopped shallot 3 sprigs of fresh thyme (leaves off) 1/2 stick of unsalted butter 4 T flour 1 c shredded mozzarella 1 c shredded parmesan ½ c ricotta Salt & pepper to taste 2-3 fresh bay leaves . Bechamel (we doubled it): heat butter in pot over medium high heat. Add shallots & thyme – cook down slightly. Add flour & cook while stirring for approx: 1-2 minutes. Add milk, pepper, salt & bay leaves – bring to a simmer while stirring rapidly. Cook for two minutes, turn to low heat and stir in cheese then remove from heat. Allow to cool completely. . Preheat grill with a pizza stone to 450º. We used our pellet grill with hickory. Roll out dough to the size of the stone (we use a pizza screen to avoid having to slide it off the peel and onto the stone). Spread 1 – 1 ½ cups of béchamel on the pizza. Cover entire pizza leaving ½” of just dough around the outside. Top with provolone slices, then mozzarella, then bacon and sausage and then parmesan. . Place on stone and cook for 4-5 minutes until the cheese is melted but not brown. Turn the pizza (remove screen if using) and place egg in center of pizza. Remove the pizza when cheese is bubbling and starting to brown and the egg is cooked. . Drizzle maple syrup on the pizza. Toss the micro greens with the sherry vinegar and place on the pizza. Using a micro plane, grate the pickled hardboiled egg on the pizza. Hit with a sprinkle of salt and cracked black pepper then cut (should have been off grill for at least 5 minutes to set), serve! . #thegrilldads #dadjokes #pizza #foodnetwork

A post shared by (@thegrilldads) on Jan 19, 2018 at 7:00pm PST

 

2.

 

Here is our version of how to make the 10,000 Lakes Pot Pie from The Mason Jar at home: . . . Ingredients: NOTE: Makes one large 12” cast iron skillet pot pie or four small 6” cast iron skillet pot pies 4 chicken thighs (skin on) Chicken dry rub: 1 T smoked paprika 1 t garlic powder 1/2 t cumin 1 T kosher salt 1 t course ground pepper 6 – 8 sprigs fresh thyme (leaves off) Olive oil Mirepoix: 4 ribs celery 3 large carrots 1 large yellow onion Pot pie stuffing 1 package of long grain wild rice prepared (box) 6-8 medium sized red potatoes 6 sprigs rosemary finely chopped ½ stick butter Olive oil Salt & pepper to taste 1 can of corn (8.5oz) Bechamel Sauce: 4 cups vitamin D milk 1 finely chopped shallot 3 sprigs of fresh thyme (leaves off) 1/2 stick of unsalted butter 4 T flour Salt & pepper to taste 2-3 fresh bay leaves Store bought puff pastry 2 c cheddar cheese Preheat grill to 400º. Wash & cube potatoes. Place into oven-safe dish. Coat potatoes w/olive oil, chopped rosemary, butter, salt & pepper to taste. Place into grill for approx 30 minutes (stirring occasionally). Remove when golden brown. Next, rub chicken thighs w/olive oil & dry rub. Set aside. Chop celery, carrots & onion – coat w/ olive oil & dash of salt. Place veggies into large cast iron skillet. Top w/chicken & place in grill. Remove when the chicken has an internal temperature of 165º. Bechamel (we doubled it): heat butter in pot over medium high heat. Add shallots & thyme – cook down slightly. Add flour & cook while stirring for approx: 1-2 minutes. Add milk, pepper, salt & bay leaves – bring to a simmer while stirring rapidly. Cook for two minutes then remove from heat. Pull chicken (discard skin, fat & bones). In bowl mix corn, chicken, potatoes, vegetables, rice & bechamel. Butter small cast iron skillets & fill ¾ to the top w/mixture. Sprinkle cheddar on top & top w/pastry (tuck in edges to avoid burning). Brush butter on top of pastry. (Alt:for a higher & lighter puff pastry – bake pastry separately according to box & place on top of pot pie to serve). Bake until cheese is bubbling & the pastry is golden brown. Garnish w/parsley. #thegrilldads #dadjokes

A post shared by (@thegrilldads) on Jan 5, 2018 at 7:04pm PST

 

3.

 

Here is how we make the Crispy Pork Shank from Snake River Grill at home: . Ingredients: . 4 x pork shanks (we used Snake River Farms) 1 x white onion 8 x garlic cloves 4 – 8 c olive oil (or duck fat) Granny Smith apple . Rub: . ½ c salt 2 T pepper 2 T coriander 2 T cumin . Chili Sauce: . 4 x serrano chilies 4 x Anaheim chilies 2 x poblano chilies 10 tomatillos, husks removed 2 c roasted hatch chilies (we had to use canned) 10 x garlic cloves 1 white onion, minced 2 c chicken stock ¼ c chopped cilantro 2 T olive oil . Parsnip Mash: . 4 large russet potatoes 4 parsnips 1 stick unsalted butter 1/2 t of kosher salt 1/2 t of black pepper 1 lime 1/2 t olive oil . Directions: . Combine ingredients for the rub and coat the shanks, place in a deep dish. Refrigerate for 1 day. . Preheat oven to 300º. Add garlic and onion. Cover w/olive oil and wrap in foil. Bake for eight hours (start checking at 6) until the shanks are tender enough that a knife slides to the bone w/no resistance. Refrigerate overnight. . Parsnip mash: Skin potatoes and parsnips and cut into pieces. Boil until tender – approx: 12-15 minutes. Drain, add butter, salt, pepper and the juice of 1 lime. Mash until slightly lumpy but smooth. . Chili sauce: Blister tomatillos and garlic in hot cast iron skillet until dark. Roast chilies over an open flame or grill until charred. Place chillies in a paper bag and roll it closed so the peppers steam themselves. Once cooled remove skins and roughly chop. Pulse tomatillos in a food processor. Sauté onions and blistered garlic in a large skillet over medium high heat w/olive oil. When the onions are soft, add chilies and tomatillos – salt and pepper to taste. Add stock, bring to a simmer and reduce for 10 minutes. Using a stick blender, blend the ingredients to a course consistency. Add cilantro and place on low heat. . Remove shanks from dish. In a large dutch oven or deep fryer, heat oil to 350º. Fry shanks until they are crispy and warmed through (don’t cook them again and dry them out) . Place shank on top of a parsnip mash, cover w/green chili and garnish w/2 wheels of green apple. Finish w/olive oil and salt. . #foodporn #thegrilldads #foodnetwork

A post shared by (@thegrilldads) on Jan 26, 2018 at 8:08pm PST

 

4.

 

Here is our take on the Swinery’s Double B(LT) from tonight’s episode: . . . (Makes 4) Ingredients: 1 pound pork belly 8 slices bacon (at least), thick cut and smoked 1 c mayo 4 c chicken stock (pork if you have it) 10 garlic cloves (or more if you love it like us) 4 T Sambal garlic chili sauce (add more if you want extra kick) 2 T lemon zest ½ lemon juiced ½ c fresh parsley 2 T honey 4 brioche buns 6-8 c vegetable oil Butter (room temp) Lettuce Tomatoes Red onion Salt Pepper Prep: Preheat oven to 350º. Heavily salt and pepper the pork belly and sear in a cast iron skillet until brown (2-4 minutes per side). Place in a roasting dish (the smallest you can use and fit the pork belly). Add garlic and chicken stock to cover. Cover with aluminum foil and bake for four hours. Let the dish cool down and then place in the refrigerator to cool overnight. Combine mayo, parsley, Sambal (you can sub chipotles), lemon zest and juice, honey, a dash of salt and cracked pepper in a food processor and pulse to combine. Refrigerate for at least an hour. Game Day: When you are ready to make the sandwiches cook the bacon your favorite way (we make it on a sheet tray with a cooling rack at 425º). Heat oil to 350º in a big enough pan (tall and wide like a wok or dutch oven). Remove pork belly from the braising liquid and slice into ½” thick pieces (you want to get it crisp but not recook all the way through). Fry until golden brown and delicious (dust with corn starch before frying for super crisp belly) and place on a sheet tray with a cooling rack to drain excess oil. Turn the oven off (or set it to 225 º) and put the bacon and belly in the oven to keep it warm while you build the sandwiches. Lightly butter the buns and toast face down on a skillet. Add aioli to both buns then top with lettuce, tomato and onion to your liking. Add ¼ of the belly and two slices of bacon to each sandwich. Open beer. Enjoy. . . . #thegrilldads Fridays at 9:30pm E on @foodnetwork #dadjokes #bacon

A post shared by (@thegrilldads) on Jan 12, 2018 at 7:00pm PST

 

5.

 

This is how we make the French toast biscuit breakfast sandwich from Denver Biscuit Co, at home: . . . Buttermilk Biscuits (recipe from Boomtown's Christian Gill – @foodbrushninja): 1.25 c self rising flour 1T sugar 1/2 t salt 5 T frozen butter (grated) 3 T lard (we used extra butter) 1/2 c cold buttermilk 1/2 c melted butter Preheat oven to 450. Combine sugar, salt and flour in a bowl and whisk. Fold in grated butter and cut in lard (or butter) until small pearls form in mix. Let it chill in the freezer for 10 minutes. Remove from freezer and add buttermilk. Mix until it just comes together, then roll out onto flour surface. Bring dough together as gluten develops and tri-fold seven times making sure to flour between folds. On last fold, roll out to 3/4 inch thickness and punch with biscuit punch. Re work dough and re punch. Grease a cookie sheet or cast iron and butter the tops of the biscuits. Bake at 450 for 12 minutes. . . . Breakfast Sandwich Ingredients: (for 2) 2 sage breakfast sausage patties 6 eggs ½ c heavy cream 1 t vanilla 1 T cinnamon ¼ c light brown sugar Maple syrup Apple butter Butter Combine four eggs, vanilla, cream, cinnamon and sugar with a pinch of salt in a bowl and whisk to combine. Split biscuits and soak in the egg mixture for ten seconds a side, remove. Heat a large non-stick skillet to medium-high, brush with butter, and cook sausage and French toast until brown on both sides (2-3 minutes per side). Cook two eggs to your liking. Build each sandwich with apple butter, one sausage patty and egg. Drizzle with syrup and devour! . . . Watch The Grill Dads, Fridays at9:30 ESTon@foodnetwork #frenchtoast #breakfast

A post shared by (@thegrilldads) on Dec 22, 2017 at 7:23pm PST