INGOOD TASTE
Candid conversations with the dining scene’s most engaging chefs
Reece Duncan, Executive Chef and GM
The Slippery Mermaid Sushi
Bar (aka “The Slipp”)
The Slippery Mermaid Sushi Bar
613 Beaver Street, Sewickley;
412.741.2459, slipperymermaid.com
On the Menu:
Authentic concept of sushi with inventive
menu items. The cuisine has a Western
flair to an age-old tradition by including
non-traditional items that would not be
found or paired with sushi normally, using
both cooked and raw items. From signa-
ture rolls, such as the Psycho Mermaid
(shrimp tempura roll stacked with baked
surimi blend and eel sauce), the Angry
Pirate (raider roll with bacon, yellowfin
tuna, baked surimi blend, garlic sauce
and eel sauce), and the Sexy Mermaid
(steamed shrimp, cream cheese, bacon
and fried jalapenos inside, topped with
yellowfin tuna, house spicy garlic sauce,
sriracha, fresh cilantro and thin lime slic-
es), to handcrafted cocktails, artisan wine
and craft beers—the fare is a delicacy with
abundant flavor.
Describe the moment you
found a passion for food.
I’ve had a passion and a knack
for cooking for as long as I
can remember. I was always
encouraged by my family to be in the kitchen
and I learned the basic skills and ingredients.
From there I developed my own style and fell
in love preparing food for people and watching
their eyes light up. I have always wanted to be
a chef either professionally or leisurely since I
was 9 years old.
Q A
How did you start in the restaurant
business?
At 18, I started working during my summer
breaks at the original Slippery Mermaid in
Navarre, Florida—which my mother created
and opened in 2008 and is now managed by
my older sister, Ricki. At first, I started out
dishwashing and serving but I knew instantly
after observing the chefs, including my sister,
that making sushi was right up my alley. From
there I would work during every school break,
and after finishing college at West Virginia
University I made the decision to pursue the
opportunity to open a Slippery Mermaid of my
own with the help of my family.
Who has influenced your cooking?
I have several people who have influenced my
cooking. I learned a lot from my grandmother
and her Southern style of cooking. I learned
from both my parents and their skills from
owning a couple of seafood restaurants before
I was born. Most of all, though, I learned from
Ricki. She has twice the love for food than I do.
Ricki and I often clash, but with her knowledge
and skills paired together with my competitive
nature and passion—this combination has
always pushed me to make myself better,
especially with sushi.
What kitchen tools can’t you live
without?
My most valuable tools in the kitchen are my
Shun Premier Knives and my nose. I have
always been able to smell ingredients separately
or together to create the flavor I want to
accomplish. For my knives, I have an 8-inch
chef knife that’s my workhorse. It handles
everything I throw at it. It’s perfect for cutting
the sushi rolls and mastering my prep work. My
11-inch slicing knife I use mainly for sashimi
and thin-cut garnishes.
What’s your go-to ingredient?
Salt, pepper and garlic—also known as “SPG”
to the chefs at The Slipp. You can’t go wrong
The Sexy Mermaid, made of cream cheese, steamed shrimp, bacon and fried jalapenos
topped with house-made garlic sauce, fresh cilantro, lime slice and sriracha.
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Reece Duncan, Executive Chef and GM of The Slippery
Mermaid Sushi Bar.
with these ingredients if used in the proper
amounts. I also use a lot of extra virgin olive oil
and fresh herbs.
What is your favorite quick meal to
prepare at home?
I am a sucker for cheese and charcuterie
plates with all the fixings like pickled veggies,
mustards, honey and hot sauces. However,
if I’m making a dish for friends or family it’s
probably going to be something on the grill.
You can’t go wrong with a good steak dinner.
Filet mignon, mid-rare, topped with garlic
and herb butter served with asparagus and
fingerling potatoes. Another go-to dish are pork
chops marinated in soy sauce and orange juice
chargrilled to perfection and served with a
grilled pineapple chutney and roasted veggies.
Best advice for a novice?
My best advice for any level of chef is you can
always add ingredients but most of the time
you can’t take them out. So add ingredients
in moderation until you achieve the taste you
want, to avoid overdoing it. Another piece of
advice is never stop experimenting and always
be eager to get out there, learn from others and
experience all the different flavors an