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.
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