IN GOOD TASTE
Candid conversations with the dining scene’s most engaging chefs
Gloria Fortunato, Chef and Co-Owner,
Wild Rosemary Bistro
Q&A
Wild Rosemary Bistro
1469 Bower Hill Rd.,
Upper St. Clair;
412/221-1232, wildrosemary.com
On the Menu:
Eclectic Mediterranean Fare
Recently, Bon Appetit named Pittsburgh the
best new food city of 2014. For the past few
years, Pittsburgh has become a hotbed of
trendy new restaurants with some of the
best chefs in the country. Last year, Bar Marco
made Bon Appetit’s Top 50 New Restaurants,
and in April, The Huffington Post claimed
Prantl’s burnt almond torte as the best cake
America has to offer. New restaurants are
popping up in neighborhoods north, east,
south and west of the city, and we want you
to know the chefs behind some of the best
food our region has to offer. We’ve added a
new department called “IN Good Taste,” that
will feature candid conversations with the
dining scene’s most engaging chefs in your
area. In addition, we’ll feature the chefs’
favorite recipes online at icmags.com.
What led you to work as a chef?
We [friends and co-owners Cathleen Enders
and Lynne Bielewicz] had always wanted to
open a small, ten-table bistro [now with 28
seats]. We were waiting for the right space to
come to us. Then we found it in this building
where one wouldn’t think of
‘dropping’ a restaurant!
Who has influenced your cooking
the most? My mother influenced me the
most. One of the first dishes she taught
me how to make was Cioppino—a classic
seafood stew.
Favorite kitchen tool? A bench scraper.
Best advice for a novice?
Hang in there and stay on the road.
Favorite quick meal to prepare at
home? Crunchy pasta with bread crumbs.
Enjoy!
Grilled Scallops
By Gloria Fortunato, Chef and Co-Owner, Wild Rosemary Bistro
Serve immediately
Makes 2 servings
Ingredients
4 tbls butter, divided
1 1/2 tbls extra virgin olive oil,
divided
2 minced shallots
pinch of crushed red pepper
2 ounces white wine
8 ounces chicken stock
2 green onions, chopped
1 bunch asparagus, chopped
6-8 (U/10-size scallops)
pinch of sea salt
pinch of cracked black pepper
8 ounces cooked spaghetti
roasted grape tomatoes
(see note)
1/4 cup Parmigiano-Reggiano cheese, shaved or grated
1 tbls parsley
30 724.942.0940 TO ADVERTISE | Bethel Park
Photo by Calista Knight.
Why did you become a chef?
My mother Julia’s talent and love of food
and cooking inspired me to become a chef.
Chef Gloria Fortunato
Favorite place to eat within walking
distance of Wild Rosemary Bistro?
I never have the opportunity to go out, and
when I do the places I want to go have the
same hours as we do!
Next dining trend?
Mimicking Wild Rosemary—I’m always the
jokester!
—Reese Randall
Visit us online
For one of Chef Gloria Fortunato’s fave
recipes, go to icmags.com/recipe
Directions
Melt 2 Tablespoons butter in a saucepan over medium heat.
Add 1 Tablespoon extra virgin olive oil. Add the minced shallots and
a pinch of crushed red pepper. Saute for 3 minutes.
Add the white wine and chicken stock, and reduce by one-third. Add
the green onions and asparagus. Heat the remaining butter and olive
oil in another pan. As soon as you stop hearing it bubble, place the
scallops in the saucepan. Don’t shake the pan, because you want a
crust to form on the scallops. Cook for 3 minutes. Add a pinch of sea
salt and a pinch of cracked black pepper to the scallops.
In the meantime, add the cooked spaghetti to the sauce, and heat
through. Place the spaghetti on a plate, place the cooked scallops
on top of the spaghetti and add the roasted grape tomatoes on top,
along with the shaved cheese and parsley.
NOTE: Roast several grape tomatoes at 250 degrees for 4 hours and
rotate [H[