IN GOOD TASTE
Michael ( Mike ) Remes , Corporate Chef , Burger21
Burger21 4860 McKnight Rd ., Ross Township ; 412.364.2186 , burger21 . com
Candid conversations with the dining scene ’ s most engaging chefs
Photos provided by Burger21
On the Menu : Handcrafted burgers , shakes and sauces along with salads , hot dogs and chicken tenders . Burger options include 10 Certified Angus Beef options and 10 non-beef , from chicken and turkey to shrimp , tuna and vegetarian . A featured burger and shake are introduced every month on the 21st ( an opportunity to give back to the community by hosting charity events on these days ). Who has influenced your cooking the most ?
Why did you become a chef ? I became a chef for the
Q A opportunity to make a living doing something I would do for free . Being a chef allows me to explore my creative side and to interact with so many different people from all walks of life . The restaurant industry isn ’ t easy and I have always enjoyed a good challenge . Not to mention that when a restaurant is producing great food , providing for its guests and staff , there is nothing more rewarding than that .
Strawberry Short Cake Shake
What led you to work for the organization ? In one word — opportunity . I saw what this company was capable of and knew that the “ better burger ” segment was on the rise at the time and would not be going anywhere anytime soon . It ’ s rare when you can be a part of a concept from its inception and have the chance to grow with the brand . Burger21 was that brand for me and now , a little over five and a half years later , we have 22 units open and countless more in development . I would say we have something great and I am thankful to be a small part of it .
Burger21 in Ross Township
Left : The OMG double-stacked burger with lettuce , tomato , red onion , applewood smoked bacon , American cheddar or Swiss cheese on a toasted brioche bun . Right : Marley Meltdown Jerk-seasoned chicken burger , topped with Monterey Jack cheese , crispy plantain chips , house-made Caribbean ketchup on a bed of fresh mango salsa and served on a toasted brioche bun .
My grandmother , Bonnie Berdelle . I would never have found my love of food and cooking if it wasn ’ t for her . There are countless dishes I have learned from Grandma , but the simplest of all is the one that stands out for me . Every chance I had , I would spend time at my grandparents ’ house , especially the weekends . That is when my grandma would teach me the art of comfort food . We would make breakfast for the family on Saturday and Sunday mornings and the star of the meals were her biscuits . I still have dreams about those biscuits .
What kitchen tool can ’ t you live without ? At work it would have to be our Robot Coupe [ food processor ]. This bad boy gets put to work on a regular basis . It assists with so many of our recipes because of its versatility . At home it would have to be my Dutch oven . I am a sucker for a good piece of braised anything . Without that I wouldn ’ t have great smells throughout the day .
What ’ s your best cooking advice for a novice ? Mise en place ( French term for “ putting in place ”)— without it , you ’ re nothing . This is singlehandedly the best way to set you up for cooking success . Once all of your tools and ingredients are prepared and within arm ’ s reach , your only focus is the dish at hand . If you ’ re prepared and organized , it takes all the stress out of cooking for anyone — not just a novice . Cooking is supposed to be fun and your food will be a reflection of your mood .
Chad and Paula Brooks , Owners , Burger21
Michael ( Mike ) Remes , Corporate Chef ,
Burger21
Another great tip that I live by to this day is : Don ’ t be afraid to make mistakes — it ’ s how you learn and get better as a cook .
What is your favorite quick meal to prepare at home ? My favorite quick meal to prepare at home is garlic shrimp and pea pasta . It ’ s my girlfriend Amy ’ s favorite dish . The ingredients include fresh pasta ( made at home or a great fresh linguine from the local market ), local gulf shrimp , fresh peas , garlic , shallots , a great Chardonnay and butter .
Other than your restaurant , where ’ s your favorite place to eat in Pittsburgh ? One of my favorite spots is Butcher and the Rye , downtown . It ’ s a great blend of food and drinks ( not to mention I love the space ). I ’ m also a sucker for traditional foods related to a city . So , a sandwich from Primanti Bros . is also a must and there are some great pierogies and wings at Hal ’ s Bar & Grill in the North Hills .
What is your favorite go-to ingredient ? Without hesitation — it ’ s butter . It ’ s so universal and lends itself to so many different dishes . Between my grandmother and culinary school , it seemed like butter was the livelihood of any kitchen .
What ’ s the next big food or dining trend ? As far as dining trends go , it ’ s becoming more and more apparent that diners are looking for highquality food in a quicker manner . Especially in 2016 with the focus on social media and having everything at your hands — food is becoming that way as well . With the recent boom of fast-casual restaurants , all types of restaurants and chefs are looking for ways to tap into that space . Whether it ’ s through a delivery process , food truck , pop-up , or starting a fast-casual concept , this trend is only likely to continue to grow and thrive . n
— Reese Randall
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