Editor’s note: The interview for this story with Brian Stoner was conducted prior to his untimely death Feb. 13. With the blessing of his wife, Andrea, Pickerington Magazine has published the story as it was originally written, as a tribute to Stoner’s legacy. Since Stoner’s passing, Rule 3 has been operated by co-owner Don Smith.

Brian Stoner is both a business man and a food enthusiast.

The co-owner and operator of Rule 3, one of Pickerington’s unique entertainment establishments, Stoner is also passionate about quality dining and good food.

“I cannot stand mediocre food, and I wanted to create a family restaurant in a no-rush environment that would allow families to bond,” he says.

His affection for food extends beyond mere taste: he loves orchestrating the dining experience, from a dish’s appearance to its smells to its taste, with the goal of inspiring “the pleased look on someone’s face when they have something they love,” he says.

Stoner learned to cook as a teenager. He returned home from school earlier than his working mother, and began preparing dinner in the afternoons. He jokes that he got his “formal training” via the Food Network.

He is inspired by his travels, and often daydreams to develop new dishes, such as “phread,” soft dough with varied sandwich fillings, folded like a calzone and deep fried. Some of his favorite personal creations include shrimp and scallops with asparagus, bone marrow with vinaigrette and a luxurious prime rib stuffed with lobster. On a more affordable note, he loves cassoulet made with various game and baking peasant bread.

Stoner loves to braise in the winter time, and is already planning an herb garden this spring for American Mealtime, the dining facility at Rule 3. At home, he often cooks for his wife Andrea and their four children, who range in age from 6 to 10.

He is searching out a Wagyu beef farm in nearby Baltimore, sourcing as much local produce as possible and waiting for spring to hunt for morel mushrooms. He also mentioned that he is “on the quest for the perfect fried onion rings,” of which he is in constant pursuit.

Stoner’s creativity has obviously influenced the menu at American Mealtime, which includes Reuben egg rolls, crispy-garlicky calamari, black pepper shrimp, Cajun shrimp and cheddar grits, cinnamon-dusted pork tenderloin and various hand-made pizzas. The menu also includes all-American favorites such as a great pot roast, ketchup glazed meatloaf and St. Louis-style ribs.

Stoner has been kind enough to share two of his favorite recipes with Pickerington Magazine.

Brian Stoner’s Chicken, Tomato and Capers Pasta
1½ pounds boneless skinless chicken thighs
All-purpose flour
Salt and pepper
¼ cup extra virgin olive oil
12 cherry tomatoes, halved
1/3 cup capers
3 medium-sized shallots, sliced thin
1 cup low sodium chicken stock
1 cup pinot grigio
2 tablespoons butter
½ pound dry fettuccini
¼ cup fresh grated Parmigiano Regiano cheese

Cut chicken into bite size pieces. Season the chicken generously with salt and pepper, then dust with flour. Coat a large sauté pan with extra virgin olive oil. Sauté chicken on medium high heat until golden brown and nearly cooked through. Do not crowd the chicken; cook in two batches, if necessary. Remove chicken from pan onto a side plate.

Add shallots to the pan and sauté until they begin to caramelize. Remove to the chicken plate.

Deglaze pan with pinot grigio, add the chicken stock and reduce by half. Add capers and fortify with one tablespoon of butter.

Add the chicken and shallots back into the pan until they are heated through. Add tomatoes and heat for about 1 minute. Toss with the cooked fettuccini and top with cheese.

Spicy Beer Battered Onion Rings
Combine:
1½ cups sour cream
1½ cups buttermilk
3 tablespoons Crystal hot sauce

Slice one large red onion into ¾-inch-wide slices and separate into rings. Marinade the rings in the buttermilk mixture for 1 hour.

Combine:
2 cups all-purpose flour
1 teaspoon seasoned salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon mustard powder
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon ancho chili powder

For batter, also combine:
1 cup all-purpose flour
1 cup yellow corn meal
salt and pepper to taste
3 cloves minced garlic
12 ounces of full-flavored amber ale (Stoner recommends HopBack Amber Ale by Tröegs Brewing Company)
1 egg yolk

Remove rings from the marinade and shake off excess liquid. Dredge in the flour mix, dip in batter and deep fry at 350 degrees until golden brown.

Garnish with shaved Parmigiano Reggiano cheese and basil, salt and pepper to taste. Enjoy with your favorite dipping sauce or marinara.