INGOOD TASTE
Candid conversations with the dining scene ’ s most engaging chefs
Eric Von Hansen , Chef , Caliente Pizza and Draft House
Caliente Pizza and Draft House 329 Castle Shannon Boulevard , Mt . Lebanon ; 412.344.5566 , pizzadrafthouse . com . Other locations include 4624 Liberty Avenue , Bloomfield ( 412.682.1414 ) and 4706 William Flynn Highway , Allison Park ( 412.486.1010 ).
On the Menu : Caliente Pizza and Draft House is a full-service dine-in restaurant , with takeout and delivery options . The menu includes , but is not limited to everything from pizza , hoagies and wings to burgers and salads . Using fresh and locally sourced ingredients , made-from-scratch dough , pizza sauces and wing sauces are made to order . The restaurant also features local and hard-to-find beer from around the world .
Q A Why did you become a chef ?
I wanted to become a chef because I have a love for food and a passion to cook great food . It all started when I was a young boy . My father always had a garden and grew vegetables such as carrots , peppers , cucumbers , tomatoes , basil , cabbage , parsley and potatoes . Fresh ingredients were always on our table for dinner — cooked by my mom and dad . It ’ s there where my love of cooking began .
What led you to work for Caliente Pizza and Draft House ? Caliente owners Nick and Angie Bogacz are childhood friends of mine . They came to me a few years ago while I was working as the chef at Lucca Ristorante on South Craig Street in Oakland . They wanted to discuss the next steps for their company in an effort to grow it . I was honored to help and be a part of Caliente ’ s move forward . I ’ ve worked for the restaurant now for three years .
Who has influenced your cooking the most ? My mother has influenced my cooking a lot over the years . Being from an Italian family she always put her love in cooking . Homemade pies , cookies , cakes , pasta sauce , soups , pastas and bread — you name it , my mother can make it . She took the time to teach me how to make the best pasta sauce and I still get compliments . Every time I make it I get asked what ’ s all in there by friends and family . Thanks , Mom .
What kitchen tool can ’ t you live without ? My knife set . I always have to cut something or fix and prepare something as a chef , so I use my knives daily .
Best cooking advice for a novice ? Always cook with passion and dig deep to find the right balance to the meal you are cooking . Never cook without love . It ’ s the best ingredient in the world .
Chef Eric Von Hansen with his “ Quack Attack ” pizza — the 2016 Best Pan Pizza in the World winner at the International Pizza Expo in Las Vegas . The pie features panseared duck breast , roasted garlic butter , wild mushroom ragu and topped with a mix of Fontinella and Parmesan Reggiano cheese , baby arugula , teardrop tomatoes and truffle garlic oil .
Your favorite quick meal to prepare at home ? My favorite quick meal to make is a grilled cheese sandwich . I always buy the best American cheese — Land O ’ Lakes ( yellow or white ), Mancini bread sliced just right , and a touch of butter , with a great pickle and you ’ ve got a great meal .
Where is your favorite place to eat in Pittsburgh ? The place I like to eat in the ’ Burgh is Hofbrauhaus at SouthSide Works — they make great German food .
Your favorite go-to ingredient ? Cracked black pepper . It can make any dish better .
What is the next big food or dining trend ? The next big food trend is comfort food like what Mom , Dad and Grandma made for family dinners , picnics , birthdays and holidays . It ’ s the food that takes you back to a time and place that made you feel warm and happy inside . The memories will last a lifetime . n
Pepperoni pizza is served up at Caliente Pizza and Draft House ( photo by Frank Tunis Photography ).
— Reese Randall
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