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Palazzo 1837 Ristorante 1445 Washington Road , Washington ; 724.223.1837 , palazzo1837 . com
On the Menu : Northern and Southern Italian dishes including pasta , chicken , steak , seafood and veal . In addition to old-fashioned traditional fare , patrons can visit the Rustic Tavern 1837 featuring specialty cocktails , wine and German and Belgian draught selections .
Why did you become a chef ? After high school , I was unsure
Q A of what to choose for a career . I looked into a lot of four-year universities , but culinary school was always in the back of my mind … mainly because I come from a long line of cooks — home cooks ! Working with my hands was more of a creative outlet for me . It just felt right !
What led you to work at Palazzo 1837 Ristorante ? I actually went to pastry school and worked at Bartrams Bakery in McMurray for four years after I graduated from the Pennsylvania Culinary Institute . When I left there , I was looking to learn more about the industry . I applied to Palazzo 1837 because I knew [ it was ] a scratch kitchen and I wanted to learn as much as I could . I continued to learn new techniques and utilize
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unfamiliar ingredients as much as possible , including using finger limes from Australia and wild game — such as antelope ribs and venison sausage — from Broken Arrow Ranch in Texas . As executive chef , I oversee seasonal menu changes , event dinners , recipe development , quality control and a staff of 10 .
Who has influenced your cooking the most ? My grandmother , Helen , influenced my love of cooking and pastry from a young age . I can still smell the hard tack candy coming off the stove . That was the most exciting feeling .
What kitchen tool can ’ t you live without ? Aside from cutting utensils I ’ d have to say my job would be much harder without our tilt skillet . It ’ s essentially a giant pot that we use for a ton of things . It would be really hard to make our veal stock and demi glaze if we had to do it in pots on the stove .
What is your best cooking advice for a novice ? Always be prepared . Prep and measure everything before you execute it . It makes cooking so much easier when you have all of your ingredients ready .
What is your favorite quick meal to prepare at home ? Honestly , sandwiches are my favorite go-to quick meal . The fresh breads , proteins , vegetables , cheeses and scratch dressings are infinite . I never get bored creating fresh ideas . Recently , I made toasted brioche , homemade basil aioli , roasted vegetables and Swiss raclette cheese . Then I melted it in the oven on the broil setting until the cheese started to bubble .
Other than your restaurant , where ’ s your favorite place to eat ? Actually , Sunday dinner at my parents ’ house in West Alexander is the best . I don ’ t get to see them much during the week so it ’ s nice to see them , as well as my sister and niece . My mom , Deborah , makes an amazing lasagna .
What is your favorite go-to ingredient ? Anything seasonal and fresh — ramps are great in the spring ; fresh heirloom tomatoes and local berries are the best in the summer ; and squash and pumpkin for the fall .
What ’ s the next big food or dining trend ? Road trips to Washington County from Pittsburgh ! There are so many wonderful things to explore — and do . Most importantly , of course , is to stop by and eat at Palazzo 1837 Ristorante . n
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Margaret Stout , Executive Chef , Palazzo 1837 Ristorante . |
Sweet Tea Pork Chop . |
Photos provided by Palazzo 1837 Ristorante . |
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The dining room of the Palazzo 1837 Ristorante at the historic Quail Mansion . |
Seared Sea Scallops with a Citrus Glaze and Farrotto . |
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Palazzo 1837 Ristorante in Washington County . |
— Reese Randall |
Cinnamon Crème Brulee with torched sugar crust and scratch marshmallow . |
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14 724.942.0940 TO ADVERTISE | Mt . Lebanon |