INGOOD TASTE
Patrick Kaderka , Executive Chef , and Elizabeth Thompson , Chef de Cuisine , Bruneaux Restaurant
Bruneaux Restaurant 409 Beaver Street , Sewickley ; 412.741.9200 bruneaux409 . com
On the Menu : American menu inspired by French cuisine offers local farm-to-table , organically fed and open-range steaks , chops , and chicken . Seafood is ordered in fresh from sustainable sea-to-table fisheries . Freshly made sauces are savory , flavorful and prepared daily to enrich menu items . Executive Chef Patrick Kaderka executes the dinner menu items as Chef de Cuisine Elizabeth Thompson focuses on lunch and brunch menu items . A full- service bar offers a menu of mixed drinks of fresh herbs and house-made syrups and martinis . A varied wine list offers bottles from around the world , Stella Artois beer on tap and unique specialty bottled waters .
What led you to become chefs at Bruneaux
Q A Restaurant ? P . K .: In the fall of 2014 I returned to Pittsburgh to become the head chef at Mambo Italia in Sewickley and am now Bruneaux ’ s EC .
E . T .: I joined the team at Bruneaux as the Chef de Cuisine last May where I design menu items for lunch , as well as collaborate with Chef Patrick on the brunch fare .
What kitchen tools can ’ t you live without ? P . K .: Throughout the years I ’ ve come to realize that my go-to tool changes regularly . It can change based on line station , menu or ingredients . Currently my 7-inch flexible filet knife seems to never leave my side . Butchering fish and breaking down steaks has become a very big and welcome addition to my day .
Bruneaux ’ s French-inspired interior design was developed by Robin Fernandez in collaboration with Sewickley-based architectural firm Studio St . Germain .
Candid conversations with the dining scene ’ s most engaging chefs
E . T .: At home I have an 8-inch Myabi chef ’ s knife with a birch handle . It ’ s such a beautiful piece and can handle any task . And , I need a tasting spoon so I can make sure whatever I ’ m cooking is just as flavorful as it is balanced .
What are your favorite go-to ingredients ? P . K .: A good , high-fat-content butter . Whether it ’ s adding silkiness to sauces , helping to get a better sear on meat or simply spread on a slice of bread , it ’ s extremely versatile . The tough part is remembering to use in moderation .
E . T .: I really love how citrus makes food pop and how you can manipulate it , such as grilling or preserving it , to get a totally different flavor . However , recently it ’ s been beef . We work with a great local farm , Serenity Hill , and their product has such a high standard of quality and flavor .
Best advice for a novice ? P . K .: You should always have a goal . My goal was to work with Chef Katie Button [ a four-time James Beard nominated chef ]. I left the Biltmore for the opportunity to work with her . During my tenure with Chef Katie I worked at Curate , a renowned authentic Spanish Tapas restaurant . Subsequently , I assisted in the opening of Nightbell , a unique , speakeasy-inspired restaurant specializing in reimagined American cuisine . Those years were a real turning point in my career . I learned so much from Chef Katie and was encouraged to become better after observing and learning from her talent .
Chef Patrick ’ s Escargot Bourguignonne .
The 3,000-square-foot patio features radiant heated floors and brick fireplace . Bruneaux also offers a Chef ’ s Table with private enclosed seating for four guests located at the open kitchen .
Bruneaux Restaurant ’ s Chef de Cuisine Elizabeth Thompson and Executive Chef Patrick Kaderka .
Chef Patrick ’ s Lamb Chop .
Chef de Cuisine Elizabeth ’ s Croque Madame .
What ’ s the next big food or dining trend ? P . K .: I ’ m not sure about the next big trend , but I know the one that I hope sticks around for a while yet : Pop-ups . From Rene Redzepi taking Noma to different countries and Massimo Bottura ’ s pop-up soup kitchens on the international level to “ underground ” supper clubs and chefs using popups to test new menus on a local level , they ’ re great ways for everyone to learn about and to be exposed to different foods and techniques .
E . T .: The next big trend isn ’ t really a trend as it is a tried-and-true technique that has gotten a lot of buzz lately : Sous Vide ( steaming food in vacuumsealed pouches ). We use the technique in the restaurant and it ’ s a wonderful cooking technique . It ’ s been around since the mid-1960s , but was only really used in commercial kitchens . Now you can stop by your local Williams-Sonoma and pick one up for the home . n
— Reese Randall
Photos provided by Bruneaux Restaurant .
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