IN Brentwood-Baldwin-Whitehall Fall 2016

INGOOD TASTE Candid conversations with the dining scene’s most engaging chefs Palazzo 1837 Ristorante 1445 Washington Road, Washington; 724.223.1837, palazzo1837.com On the Menu: Northern and Southern Italian dishes including pasta, chicken, steak, seafood and veal. In addition to old-fashioned traditional fare, patrons can visit the Rustic Tavern 1837 featuring specialty cocktails, wine and German and Belgian draught selections. Why did you become a chef? After high school, I was unsure of what to choose for a career. I looked into a lot of four-year universities, but culinary school was always in the back of my mind…mainly because I come from a long line of cooks—home cooks! Working with my hands was more of a creative outlet for me. It just felt right! QA What led you to work at Palazzo 1837 Ristorante? I actually went to pastry school and worked at Bartrams Bakery in McMurray for four years after I graduated from the Pennsylvania Culinary Institute. When I left there, I was looking to learn more about the industry. I applied to Palazzo 1837 because I knew [it was] a scratch kitchen and I wanted to learn as much as I could. I continued to learn new techniques and utilize The dining room of the Palazzo 1837 Ristorante at the historic Quail Mansion. unfamiliar ingredients as much as possible, including using finger limes from Australia and wild game— such as antelope ribs and venison sausage—from Broken Arrow Ranch in Texas. As executive chef, I oversee seasonal menu changes, event dinners, recipe development, quality control and a staff of 10. Who has influenced your cooking the most? My grandmother, Helen, influenced my love of cooking and pastry from a young age. I can still smell the hard tack candy coming off the stove. That was the most exciting feeling. What kitchen tool can’t you live without? Aside from cutting utensils I’d have to say my job would be much harder without our tilt skillet. It’s essentially a giant pot that we use for a ton of things. It would be really hard to make our veal stock and demi glaze if we had to do it in pots on the stove. Margaret Stout, Executiv e Chef, Palazzo 1837 Ristorante. What is your best cooking advice for a novice? Always be prepared. Prep and measure everything before you execute it. It makes cooking so much easier when you have all of your ingredients ready. What is your favorite quick meal to prepare at home? Honestly, sandwiches are my favorite go-to quick meal. The fresh breads, proteins, vegetables, cheeses and scratch dressings are infinite. I never get bored creating fresh ideas. Recently, I made toasted brioche, homemade basil aioli, roasted vegetables and Swiss raclette cheese. Then I melted it in the oven on the broil setting until the cheese started to bubble. Other than your restaurant, where’s your favorite place to eat? Actually, Sunday dinner at my parents’ house in West Alexander is the best. I don’t get to see them much during the week so it’s nice to see them, as well as my sister and niece. My mom, Deborah, makes an amazing lasagna. Sweet Tea Pork Chop. Seared Sea Scallops with a Citrus Glaze and Farrotto. What is your favorite go-to ingredient? Anything seasonal and fresh—ramps are great in the spring; fresh heirloom tomatoes and local berries are the best in the summer; and squash and pumpkin for the fall. What’s the next big food or dining trend? Road trips to Washington County from Pittsburgh! There are so many wonderful things to explore—and do. Most importantly, of course, is to stop by and eat at Palazzo 1837 Ristorante. n — Reese Randall Palazzo 1837 Ristorante in Washington County. 12 724.942.0940 TO ADVERTISE | Brentwood-Baldwin-Whitehall Cinnamon Crème Brulee with torched sugar crust and scratch marshmallow. Photos provided by Palazzo 1837 Ristorante. Margaret Stout, Executive Chef, Palazzo 1837 Ristorante

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