IN GOOD TASTE
Candid conversations with the dining scene’s most engaging chefs
Gloria Fortunato, Chef and Co-Owner,
Wild Rosemary Bistro
Wild Rosemary Bistro
1469 Bower Hill Rd.,
Upper St. Clair;
412/221-1232, wildrosemary.com
On the Menu:
Eclectic Mediterranean Fare
Recently, Bon Appetit named Pittsburgh the
best new food city of 2014, and new restaurants continue to pop up in neighborhoods
north, east, south and west of the city. This
summer, we’ve added a new department
called, “IN Good Taste” that will feature candid
conversations with the dining scene’s most
engaging chefs in your area. In addition,
we’ll feature the chefs’ favorite recipes at
icmags.com. Enjoy!
Q&A
What led you to work as a chef?
We [friends and co-owners Cathleen Enders
and Lynne Bielewicz] had always wanted to
open a small, ten-table bistro [now with 28
seats]. We were waiting for the right space to
come to us. Then we found it in this building
where one wouldn’t think of
‘dropping’ a restaurant!
Who has influenced your cooking
the most? My mother influenced me the
most. One of the first dishes she taught
me how to make was Cioppino—a classic
seafood stew.
Favorite kitchen tool? A bench scraper.
Best advice for a novice?
Hang in there and stay on the road.
Favorite quick meal to prepare at
home? Crunchy pasta with bread crumbs.
Why did you become a chef?
My mother Julia’s talent and love of food
and cooking inspired me to become a chef.
photo by Evan Sanders
Favorite place to eat within walking
distance of Wild Rosemary Bistro?
I never have the opportunity to go out, and
Chef Gloria Fortunato
when I do the places I want to go have the
same hours as we do!
Next dining trend?
Mimicking Wild Rosemary—I’m always the
jokester!
—Reese Randall
Visit us online
For one of Chef Gloria Fortunato’s
fave recipes, go to icmags.com/recipe
Grilled Scallops
By Gloria Fortunato, Chef and Co-Owner, Wild Rosemary Bistro
Serve immediately
Makes 2 servings
Ingredients
4 tbls butter, divided
1 1/2 tbls extra virgin olive oil,
divided
2 minced shallots
pinch of crushed red pepper
2 ounces white wine
8 ounces chicken stock
2 green onions, chopped
1 bunch asparagus, chopped
6-8 (U/10-size scallops)
pinch of sea salt
pinch of cracked black pepper
8 ounces cooked spaghetti
roasted grape tomatoes
(see note)
1/4 cup Parmigiano-Reggiano
cheese, shaved or grated
1 tbls parsley
10 724.942.0940 TO ADVERTISE | Mt. Lebanon
Directions
Melt 2 Tablespoons butter in a saucepan over medium heat.
Add 1 Tablespoon extra virgin olive oil. Add the minced
shallots and a pinch of crushed red pepper. Saute for
3 minutes. Add the white wine and chicken stock, and reduce
by one-third. Add the green onions and asparagus. Heat the
remaining butter and olive oil in another pan. As soon as you
stop hearing it bubble, place the scallops in the saucepan.
Don’t shake the pan, because you want a crust to form on the
scallops. Cook for 3 minutes. Add a pinch of sea salt and a
pinch of cracked black pepper to the scallops.
In the meantime, add the cooked spaghetti to the sauce, and
heat through. Place the spaghetti on a plate, place the cooked
scallops on top of the spaghetti and add the roasted grape
tomatoes on top, along with the shaved cheese and parsley.
NOTE: Roast several grape tomatoes at 250 degrees for 4
hours and rotate them halfway through the cooking process.
Cut in half lengthwise.