IN Brentwood-Baldwin-Whitehall Fall 2017 | Seite 14

INGOOD TASTE
Candid conversations with the dining scene’s most engaging chefs
Stephen Grottenthaler, Owner and Chef
Au Grottens Café & Catering
Au Grottens Café & Catering
2973 South Park Road, Bethel Park;
412.833.4878,
www.facebook.com/augrottencafe
On the Menu:
Fresh and house-made, the menu consists
of everything from childhood favorites and
comfort foods to trendy heart-healthy and
gluten-free items, plus simple sandwiches
and salads.
Why did you become a chef
and owner?
I started cooking at a young age
with my Uncle John in professional
kitchens and I fell in love with the
food. I was always meeting new and interesting
people, while building many great relationships.
The pace of the kitchen also led to my passion to
strive for excellence. We opened Au Grottens in
May this year and we’re working on launching our
website.
Q A
Best cooking advice for a novice?
Be patient. Cooking is not baking. Most foods or
techniques are adjustable. Also, success is a journey,
not a destination—enjoy the ride and be humble,
because you catch more bees with honey.
Your favorite quick meal to prepare at
home?
I make a sauté Chicken Milanese with chicken
breast, Parmesan cheese, panko, salt and pepper,
and pan-fry it. My wife, Kristina, and our kids
(Kayden, 8, Brandon, 12, and Nate, 15) love it.
Where is your favorite place to eat other
than Au Grottens?
Gaucho Parrilla Argentina at 16th & Penn Avenue
in the Strip District.
What is the next big food or dining trend?
Food being prepared simply, while leaving the
natural integrity and flavor left on the plate to be
the star. Also, good food fast, where the trend is a
relaxed self-serve counter service environment. n
Stephen Grottenthaler, Chef and Owner
Au Grottens Café & Catering in Bethel Park
—Reese Randall
What kitchen tool can’t you live without?
A chef ’s knife, because it’s the most multi-purpose
tool in the kitchen.
Pot Roast Hash
BBQ Beef Brisket
12 724.942.0940 TO ADVERTISE | Brentwood-Baldwin-Whitehall
French Onion Sirloin on Ciabatta