INGOOD TASTE
Candid conversations with the dining scene ’ s most engaging chefs
Rick Rivero , Chef and Co-Owner , Cala Lily Restaurant and Bar
Cala Lily Restaurant and Bar 500 Grandview Crossing Drive , Suite 20 , Gibsonia ; 724.502.4572 , calalilyrestaurantandbar . com
On the Menu : European American cuisine infused with a contemporary touch . Appetizers range from a signature dish of fire-roasted and pan-fried Pablano Chile stuffed with drunken goat cheese and served with a white wine sauce to Meatballs & Button Mushrooms , to name a few . The entrée selection ranges from Maryland Style Cala Lily Crab Cakes and a Coconut Crusted Scottish Salmon , to Chicken Breast Romano Picata and Cajun Peppered Pork Chops . Also available are fresh salads with house-made dressings and a full-service bar offering special drafts and wines . Hours are 4:30 to 9:30 p . m . daily . Early dinner menu is served until 6 p . m .
Q A Why did you become a chef ?
Early on in high school I was working at a restaurant called Colony in the South Hills where I was a bus boy and helper . When I became a senior , I found out I could have a shorter school day if I was enrolled in a food co-op class with a job at a restaurant . There was an opening at Rico ’ s on West Liberty Avenue and I applied for the position . I immediately enjoyed it and knew that working in a kitchen was what I wanted to do for a living . Although I was in high school , I thought , why not consider job security — because everybody has to eat and that ’ s never going to change .
Berry Almond Scottish Salmon Salad with house dressing and a raspberry drizzle .
What led you to open Cala Lily ? I ended up working at Rico ’ s for 20 years alongside their current head chef , Denny DeLuca . About 15 years ago I had the “ bug ” to do something different . Ironically , I ran into my now business partner , Paul Anzaldi , at a coffee shop . I knew Paul through attending church and mutual friends . He asked me how work was and told me he always wanted to partner on a restaurant . Paul said he would figure out a way to put the finances together if I ’ d consider becoming a team . I tried to discourage him and keep him at a distance for about six months or so . Eventually , I said OK . He ’ s our co-owner and general manager and I ’ m the chef and operations manager . We had our former location for 13 years and we ’ ve been here at Grandview Crossing for the past two years .
Who has influenced your cooking the most ? It ’ s a combination of learning so much from Rico and my time spent at his restaurant . But , it ’ s also the countries in which I ’ ve lived . As a family growing up , my father was a civil engineer employed by the military . We were housed on civilian compounds next to military bases and we moved a lot . I was born in Spain , and we lived there for many years . We lived in France , Germany and eventually moved back to the States to live in Alabama . When my father took a position here in Pittsburgh , I was starting the 7th grade . My mother didn ’ t like to cook , so I would make sandwiches and putz around in the kitchen . I was meticulous back then and I guess I ’ m still this way today . But , since we didn ’ t live on base , we were around the community of the towns we lived and I was able to meet neighbors and learn about the native dishes firsthand . In fact , one of the first menus I curated was inspired by my past . It included paella for Spain , boulianaise for France and a schnitzel for Germany . I added lobster ravioli for Italy in honor of Rico .
Who makes up your team in the kitchen at Cala Lily ? With a combined 100 years of experience we have in the kitchen Ron Jelinek , Brian Runco , Emily Miller , Justin Johnson and myself . And my focus in the kitchen is anything out of a sauté pan and sauces .
What kitchen tool can ’ t you live without ? My chef ’ s fork is primarily the only utensil I use . Since I ’ m the sauté guy here , it ’ s great for that and I flip all kinds of stuff with it . Some chefs use a spatula — I use a fork .
Cala Lily chef and co-owner Rick Rivero .
Best cooking advice for a novice ? First , learn the fundamentals of cooking . For example , learn how to cook a steak . Once you ’ ve got a handle on the basics you ’ re ready for step two , which is to have fun with food while you enjoy working with different ingredients . You can begin with a traditional dish and if you like Indian cuisine , take your traditional dish and add in a spice that ’ s popular for Indian cuisine — adapt it to fit your inspiration , taking your dish in a new direction . Trying something like this comes from confidence , and you ’ ll only have confidence if you understand the fundamentals first .
Your favorite quick meal to prepare at home ? It ’ s called Neoguri — dry noodles you make in the microwave . It ’ s like the fancy version of Ramen Noodles . I drop the hard noodles in a bowl , add water , shake in the spicy seafood powder from its packet and in three minutes it ’ s done . I also make a lot of microwave popcorn , but it has to have extra butter . Finally , I love leftovers . I ’ ll pull them out of the refrigerator and instead of using a microwave or oven to heat up the food , I pour hot sauce on it .
Your favorite go-to ingredient ? I like hot peppers . Anything that has heat to it is great . It adds flavor and a little touch of spice — both make up the spice of life to me .
What is the next big food or dining trend ? I believe what we do here at Cala Lily is on trend . With an intimate gathering of about 60 people in a simple , yet contemporary setting , it ’ s fine dining without distraction . Our guests can experience time with each other — that ’ s how sharing a good meal should be spent . n
— Reese Randall
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