INGOOD TASTE
Arnold Ivey , Executive Chef , IronRock Tap House
Candid conversations with the dining scene ’ s most engaging chefs
IronRock Tap House 5306 Lincoln Highway , Greensburg ; 724.725.4000 , ironrocktaphouse . com
On the Menu : The savory menu includes Starters such as Short Rib Bruschetta with purple haze goat cheese , braised beef short ribs , micro greens , tomato confit , and basil-infused oil on a crostini ; Belgian Ale Mussels with roasted garlic , herbs and butter with a grilled baguette ; and a Roasted Goat Cheese Polenta Diablo with roasted poblano peppers , roasted yellow peppers , tomato confit , cotija cheese and diablo sauce . Lunch offers an abundance of Handhelds and Features , from the Iron- Rock Signature Crab Cake Sandwich with arugula , avocado and jalapeno cilantro aioli on a brioche bun , to a Smoke House Club Sandwich with smoked ham , roasted turkey breast , jalapeno bacon , lettuce , tomato , chipotle mayo and smoked cheddar on whole grain bread . Dinner abounds from seafood to steak including a Pan Seared Halibut with champagne risotto , sundried tomatoes , asparagus , shallots , white wine , kalamata olives and basil ; Blackened Red Snapper made with Hoppin ’ John , crawfish , Brussels sprouts and charred scallion butter ; and a 12-oz . New York Strip in a Malbec veal reduction , cream cheese and chive whipped potatoes and asparagus sourced locally . There are also Tap House Tacos , 12-inch pizzas ,
Pan Seared Halibut . and a Soup & Salad menu , as well as an extensive offering of craft beer , wine and craft cocktails .
Describe IronRock Tap House . The restaurant started as Southwest inspired , however we ’ ve since steered away from that as a whole . Occasionally there are hints of Southwestern-style flavors and ingredients . We offer high-end seafood , steaks , and even our burgers are top tier . Quality , fresh ingredients are the foundation of our made-fromscratch menu .
What led you to work as the executive chef ? I grew up in Rockford , Illinois , and moved around a couple of places between Wisconsin , Indiana , Florida and near Philly . I ’ ve been here for almost five years and I recently bought a house in Adamsburg . I originally came to the area to attend Indiana University of Pennsylvania ( IUP ). I graduated from the IUP Academy of Culinary Arts program in 2001 .
Describe how you curated the menu . Our owners , Greg and Christina Cammerata , and I discussed the menu and at the end of the day they encourage me to do what I do . Having experienced the food I came up with , my skill level and talent , people are going to love what I create . We have a fresh burger and it ’ s a very nice of blend of short rib brisket served on a special brioche bun from Chicago . Most of our patrons have been here many times and most of our reviews are excellent .
What ’ s your favorite go-to ingredient ? Tabasco sauce . I use it like people use salt . It started when I was younger —[ the candy ] Red Hots or Atomic Fire Balls were too hot . That didn ’ t stop me , and once I ate an entire bag of the Fire Balls . Eating all of them was rough , but it wasn ’ t until after I healed from that heat that I discovered that when I ate RedHot sauce it was no longer hot to me . I couldn ’ t taste it . I had grown an immunity to it . So I tried Tabasco sauce and I could taste it . I ’ m addicted to it now . Although I make my own heat with a hot sauce line , I still keep a bottle of Tabasco sauce on hand .
What is your hot sauce line ? I ’ m the president and founder of Chef Arnold ’ s Insanely . Craveable . Enzymes ( insanelycraveableenzymes . com ). I also collect
Arnold Ivey , Executive Chef , IronRock Tap House .
hot sauce , so anytime somebody I know goes out of town I ask them to bring back two bottles of the local hot sauce . One bottle for the shelf and one bottle for myself . Reading and researching everything about cooking and flavor is my big driving force . I started the business when I started at IronRock . Everything was based on the hot sauce aspect . My seasonings and relishes and future condiments down the line are memorable and fun , and lean toward the scientific side of things , which is my favorite subject . Inspiration for my label came from craft beers , and [ people ] got it because the label and artwork were cool . I ’ m using three different graphic designers who are working on the labels , so each label is different . There ’ s Molecular Meat , Biological BBQ , Cajun Chemistry and Quantum Chicken . We use three of the four at the restaurant .
What would people be surprised to know about you ? I competed on Food Network ’ s “ Guy ’ s Grocery Games ” with host Guy Fieri . We filmed the episode in late 2021 . My next goal is to travel to space .
What ’ s your best advice for a novice ? An understanding of the restaurant industry and the dedication and hard work it takes . If you want to exceed , learn how to be humble and work hard and have a thick skin . Most chefs are not going to steer you in the wrong direction , so listen to their tips and tricks . Always strive to be better today than you were yesterday .
What ’ s the next big food or dining trend ? Looks like the trends are moving still toward meat substitutes and your less popular cuts of meat and seafoods , but reinventing how we prepare these items to be more approachable . I recommend our big trend — the Pan Seared Halibut . n
— Reese Randall
GREENSBURG SALEM ❘ SPRING 2022 9