IN GOOD TASTE
Ronald Sopko III , Executive Manager Jacksons Restaurant + Bar
Jacksons Restaurant + Bar 1000 Corporate Dr ., Canonsburg ; 724.743.5005 , experiencejacksons . com
On the Menu : American cuisine with an international flair ; something on the menu for every palate , from light fare such as Famous Shrimp and Chorizo Chowder or Jacksons Wedge Salad to a House Made Meat Sauce Pasta or Mouth-Watering Filet Mignon .
How did you become Jacksons ’ executive manager ? By earning my way to the
Q A position through hard work and dedication . I started with the company in 2008 as a manager in training and have grown to this position over the past eight years , and have been the EM for the restaurant for the past two years .
What led you to work for the organization ? I enrolled at Penn State University for a degree in Hotel , Restaurant and Institutional Management and upon graduating I applied to several local hotels . The DoubleTree Hotel Pittsburgh Airport ( our former sister location ) gave me my first opportunity in the industry .
Who has influenced your love for the restaurant business ? My family has influenced me . The first position I ever held was as a dishwasher , plus cashier , bus boy and server at my grandfather ’ s Greek pastry shop ( Grecianland Pastries ) in the South Side of Pittsburgh . That ’ s where I first found my passion
The dining room at Jacksons .
Candid conversations with the dining scene ’ s most engaging chefs
for food and beverage — at the age of 15 .
Growing up , was there an influence in cooking ? My Papou ( Greek for “ grandfather ”), Steve Takes — whom we lost this past year — taught me to use my surroundings for cooking . Whether it was one of the many fruit trees in his backyard or the dandelion weeds growing in the front , there was a use for everything in cooking .
When you cook at home , what kitchen tool can ’ t you live without ? Tongs — I ’ m constantly using them when I cook . They are almost an extension of my arm without me even knowing it . My wife , Brook , recently purchased a set of four for me to use at home .
What ’ s your favorite quick meal to prepare at home ? Classic bacon and eggs . I could eat it for breakfast , lunch and dinner . I use farm-fresh eggs and smoked bacon from a local butcher shop . Our son , Ronnie , is four years old and our daughter , Peyton , is a year old and they absolutely love “ Daddy ’ s bacon and egg-ies ”!
What ’ s your favorite go-to ingredient ? Minced garlic — I use it in a lot of the dishes I cook at home . It goes well with fish , poultry and beef .
Describe your favorite menu item at Jacksons . I can ’ t get enough of our new , free-range airline chicken and I keep telling all of our guests about it . I ’ m not sure if it ’ s the brine we use or the accompaniments ( herbed polenta and braised carrots ) with the dish itself , but it may very well be the best chicken I ’ ve ever eaten . Please don ’ t tell Brook — or my mother , for that matter .
Other than Jacksons , where ’ s your favorite place to eat in Pittsburgh ? Brook and I don ’ t get out often with two young
Ronald Sopko III , executive manager , Jacksons Restaurant + Bar
Grilled 8-oz . filet . Bacon bleu mashed potato . Sautéed green beans . Bordelaise sauce and fine herbs .
children at home . When we do go out , we typically venture down to the Cultural District or the Strip District . We ’ ve grown a liking for Sonoma Grille and Luke Wholey ’ s when we do get out .
Best advice for a novice looking to have a career in the business ? You have to have a passion to be in this business in order to thrive . It takes a special type of individual to want to be around food , beverage and people all day , every day . To succeed in this business you have to be a “ people person ” first and foremost , and secondly you have to take pride in whatever position you have .
What ’ s the next big food or dining trend ? Locally sourced foods and organic foods are very big in the industry right now . I believe these trends will continue for years to come . n
— Reese Randall
Photos by Adam Milliron
Crabcake with Orange and Arugula Salad .
The decomposed lemon meringue pie .
The salmon dish is grilled fingerling potatoes , seared Scottish salmon , white asparagus , tri-colored carrots , green beans and whole grain mustard .
12 724.942.0940 TO ADVERTISE | Brentwood-Baldwin-Whitehall