INGOOD TASTE
Candid conversations with the dining scene ’ s most engaging chefs
Edward Lilliock , Executive Chef , Mindful Brewing Company
Mindful Brewing Company 3759 Library Rd ., Pittsburgh ; 412.668.3857 , mindfulbrewing . com
On the Menu : The artful menu is locally sourced and fresh to create a variety of dishes including the Butternut Squash Pizza , a Salted Caramel Apple Burger , a Sustainable Salmon BLT , steaks made with grass-fed beef , and fried chicken using naturally raised poultry . Appetizers feature a house-made hummus , pierogies and nachos . Gluten-free and vegan options are also available , while all featured menu items are rotated using seasonal , regionally farmed ingredients . There are 70 rotating taps , craft cocktails and seven wine taps poured fresh daily .
Why did you become a chef ? My mom and dad , Carol and Bill ,
Q A cooked at home , but as a teenager I worked in a restaurant as a busboy and dishwasher so I was always watching the cooks on the line and looked up to them in a way . One day one of the cooks injured his hand and I was thrown on the line . From that point on , I realized it was something I was passionate about .
What led you to work for the organization ? I had been cooking for around 12 or 13 years , seven of which were spent as a sous chef or kitchen manager at various restaurants around Pittsburgh . I started as a kitchen manager at 99 Bottles in Carnegie around five years ago under the ownership of Dustin Jones . Nick Jones ( no relation ), one of our brewers , who was the bar manager at 99 at the time , was a good friend and previous co-worker at Molly Brannigan ’ s . Dustin often talked about the idea of opening a brewery and restaurant . When the time came for him and Jeff Sorbara to open Mindful Brewing Company , I made the transition to be their executive chef .
Who has influenced your cooking the most ? At my first full-time cooking job in Arizona ( where I ’ m a native ), I worked under a man named Rich , who would eventually become my best friend . He showed me everything I needed to know to become a cook , including basic skills . The Cajun fare we served at that restaurant and the Mexican influences of my friends and the region are still an integral part of my cooking style today .
What kitchen tool can ’ t you live without ? Tongs . Tongs . Tongs . They are one of the most important tools in any kitchen . Not only are they useful in handling hot foods , or for sanitary reasons , but also if you ’ re someone who has a short reach ( like me ).
Best cooking advice for a novice ? Just keep at it . You ’ re going to mess things up . The only way you ’ ll get better is to adjust , problem solve and keep moving forward . Secondly , multitask . Time management is key , and with so many variables in a kitchen you need to be able to keep track of a multitude of things all at once .
Your favorite quick meal to prepare at home ? Most times , it ’ s pasta . I usually keep it simple . I like
Edward Lilliock , Executive Chef at Mindful Brewing Company .
to browse when I ’ m getting groceries , so it ’ s always different . Usually some peppers or spinach , fresh tomatoes and a little olive oil or butter over angel hair pasta .
Other than Mindful Brewing Company , where is your favorite place to eat in the city ? My favorite place to eat in Pittsburgh is Pittsburgh ! I moved here 12 years ago and have so many awesome experiences everywhere . From diners and places that are considered a Pittsburgh sacred tradition , to upscale fine dining and everything in between — I love the food here . But , for breakfast , I can usually be found at the Dor-Stop Restaurant [ in Dormont ] and I try to stop at Lulu ’ s Noodles in Oakland whenever I ’ m in the area for lunch or for dinner .
What ’ s your favorite go-to ingredient ? Heat is my favorite ingredient . I love using jalapeños , poblanos , ancho chiles — anything to spice it up . It adds an element of excitement to the food I prepare , both at home and for my patrons .
The Nachos Grande made of fresh corn tortilla chips topped with Queso Blanco , tomatoes , jalapeños and onions ; served with sour cream and salsa .
What ’ s the next big food or dining trend ? The craft beer scene has really exploded in Pittsburgh . It offers a lot of opportunities for pairings , as well as the ability to feature some of the beers we craft at Mindful in our dishes . The use of local and seasonal ingredients in our food , and brewers Marcus Cox and Nick Jones releasing new beers — we are able to keep our offerings fresh and exciting . n
— Reese Randall
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