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, Executive 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