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
12 724.942.0940 TO ADVERTISE | Pine-Richland