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Nouvelle Cuisine by Andrea Bosco | Photograph + Styling by Cayla Zahoran

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Nouvelle Cuisine by Andrea Bosco | Photograph + Styling by Cayla Zahoran FOOD tour NOUVELLE CUISINE BY ANDREA BOSCO | PHOTOGRAPH + STYLING BY CAYLA ZAHORAN THE FALL FOOD SCENE IS ROBUST WITH THE EXPANSION OF FLAGSHIP RESTAURANTS, THE ARRIVAL OF DYNAMITE CHEFS, AND EPICUREAN CELEBRATIONS! Learn tips from top chef Jason Capps on spicing up your game-day tailgate. Reinvent your palate with a visit to that new restaurant you’ve been meaning to try, and stock your ‘fridge with delicious Italian soda, new to Burgatory, made locally. New on the scene is a French patisserie — warm up with a café au lait and a to-die-for éclair. There is so much to put on your food radar. Grab your scarf and go! Turn to page 56 to get the details on these gorgeous goodies from Gaby et Jules! WHIRLMAGAZINE.COM n WHIRL 53 Chef’s Top 10: JASON CAPPS KISSF (Keep 5 Beyond Beer: 1 It Simple, Think Batch Steelers Fans) Beverages “Less (work) is more (fun). Added stress “Sangria is a great example of how advanced does not make you a better host. Know preparation meets on-site convenience. Be sure your limitations, but push the envelope to soak your fall fruit (apples, pears, grapes) in toward ETS (Expert Tailgate Status). brandy one to two days ahead. Awake Sunday Don’t out-do yourself. As a guest, or morning, add your wine of choice and go. Let host, I’d rather have three awesome blend. A Canadian “Sunday Funday” favorite is items on the plate versus six or more the “Caesar” — a Bloody Mary with clam juice. half-baked concoctions.” Funk it up with cool garnishes, i.e., Slim Jims, long carrot sticks, or try pre-pierced skewers with pepperoncini, jumbo olives, pickled cauliflower, Timing Is and Genoa salami cubes.” 2 Everything “Ready, set, go! Quick set-up means more party time and less missed kick-offs. Fire up the grill, pop the E-Z-UP tent, and set up your prep and buffet tables. Get drinks in hands, starter snacks out, then put out condiments — 15 minutes tops. By now, the grill is already hot and you’ve intuitively staged like a pro. Hint: A tent not only No one knows a tailgate better protects from the elements, but also creates boundaries to define your space.” than Jason Capps. Capps owns and operates Bella Sera Catering, Venue, Bistro & BBQ, a certified- “Lettuce” Get green brand. We asked for the 3 master griller’s assistance in Ahead of the planning a supreme parking lot party. He may make it look easy, but Game much of what’s below actually is! “What can you do in advance? Create Who’s in? items that store and travel well — made days ahead. One of my favorites Hot Soup, Happy are veal meatballs. Thursday, make 6 The Venue at Bella Sera, 414 tomato sauce. Friday, make meatballs Faces Morganza Road, Canonsburg. and bake. Saturday, combine the two, “Soups and stews embody all the key aspects of the 724.745.5575. bellaserapgh.com. and place in crockpot on low before ultimate tailgate fare. Warming and filling, soups bed. Split and garlic butter the rolls — are easy to serve and eat standing up — sometimes wrap in foil. Sunday morning, place without a spoon. My favorite? Butternut squash bun on grill, meatballs on bun, add bisque. Serve in an insulated paper cup (no Styro, shredded mozzarella on meatballs, yo!), you can even get fancy and garnish with a return to grill in foil, eat, repeat.” dollop of Greek yogurt and some freshly grated nutmeg. Touchdown!” The Heat Is On 4 “Propane versus charcoal? Propane eliminates several variables by consistently producing quick and reliable heat. Just be sure to test-fire it at home to make sure it works. Clean it up, and check your gas supply. Anything you can take already warm or par- cooked, do it. Remember: coolers work as warmers, too. The fuller the better.” Photographs from Terry Clark, by Adam Milliron. WHIRL n OCTOBER 2013 54 Think for the 7 Masses “Healthier choices are always smart to have around. With eight home games, why not mix it up with partial menu themes? A great variation could be a Korean BBQ. Kalbi beef is a super-smart tailgate item. Thinly sliced, cross-cut short ribs marinated with ground kiwi, brown sugar, soy, and fresh ginger will cook in five minutes on the grill. Pair with Asian red cabbage slaw.” Delegate When 8 You Tailgate... “...but also have a contingency plan. Otherwise, don’t count on someone for the core items you can’t live without. Life happens, traffic happens. Let someone bring the buns, not the meatballs. A bread sandwich just isn’t that good, if you know what I mean. Meatballs on a plate are acceptable in a pinch. Catch my drift?” Tender and Juicy 9 “Saucier, moister foods will always be better in the long run. Especially if you plan to rekindle the flames and rejoice a victory after the game. If I were to go the Southwestern route, I love our tasty Roasted Corn & Black Bean Salad (recipe available at whirlmagazine.com!), served with our Grilled Baja Chicken Breast. Marinated and ready for the grill, boneless/skinless chicken breasts cook quickly and offer a healthier protein option.” 10 Snacks N’at “Skip the boring chips and pretzels, and go beyond! Why not combine them with some cashews, caramel or cheese popcorn, flavored Triscuits, Cheez-its, you name it. For a dessert treat, have apples already filled with brown sugar, butter, and cinnamon, wrapped in foil, and ready for the grill. I’ve made soft pretzels, s’mores, gyros, even fajitas right on the grill, with the help of heavy duty foil.” Photograph from Jacky Fife. WHIRLMAGAZINE.COM n WHIRL 55 Barefoot in Pittsburgh Aspiring to make your cooking explorations foolproof? Be sure to reserve your seat for October 17 when the Barefoot Contessa, Ina Garten, comes to town. The Food Network star and best-selling cookbook author will be speaking at the Benedum Center, sharing her simple and delicious cooking know-how. Her new, New York Times best-selling cookbook, “Foolproof: Recipes You Can Trust,” is one of our must-haves in the kitchen, and we can’t wait for the Q&A portion of the evening to get even more tried-and-tested advice from Garten. How cool is that? Barefoot Contessa, barefootcontessa.com. For tickets, visit trustarts.com. — Nicole Barley La Crème de la Crème If you’re looking for a fine French pastry experience close to home, Gaby et Jules is calling your name. The much-anticipated pâtisserie is pleasing its regulars and newbies with Paris- quality macarons, éclairs, Napoléons, and other French specialties (See our spread on page 53!). The sibling brand of Shadyside’s Paris 66, the locale is a joint venture of Frederic and Lori Rongier, and Master Pastry Chef David Piquard, who the Rongiers brought to the States in 2011. Piquard impresses with edible creations, which perfectly complement the modern French décor — spotless stainless steel, white marble-topped counters, and sparkling glass vitrines. Gaby et Jules represents the grandfathers of Frederic and David, Gabriel “Gaby” Rongier and Jules Piquard — who both dreamed of opening French pâtisseries. “It is very emotional for us,” says Frederic. “We are so happy to be fulfilling this dream, not only for ourselves but for our families. And we are grateful to the City of Pittsburgh for welcoming us with open arms. We hope that all will enjoy this gift from France.” Oui oui, mon ami! Gaby et Jules, 5837 Forbes Ave., Squirrel Hill. 412.682.1966. gabyetjules.com. Paris 66, 6018 Penn Circle South, Shadyside. 412.404.8166. paris66bistro.com. TRY OUR NEW LOCATION — Bridgeville (October 2013) 1595 Washington Pike • 412.564.5746 Photographs from Random House, Gaby et Jules. WHIRL n OCTOBER 2013 56 TalenT ReTuRns Braddock’s Pittsburgh Brasserie has welcomed culinary trailblazer and Pittsburgh native Jason Shaffer as its new executive chef. Highly sought after, his extensive résumé features experience pioneering the revitalization of dozens of restaurants from within New Orleans’ Beau Rivage Casino to Vegas’ Mandalay Bay and Bellagio. He’s most known for his nine-year contribution to the nine restaurants of the renowned Beau Rivage Casino, including the launch of the casino’s award-winning Port House. “We are confident that chef’s culinary creativity will continue to elevate our guests’ dining experience,” says General Manager Jennifer Thomas. “His worldly expertise brings tremendous talent to our team.” He’s in part responsible for the revamping of Mt. Washington’s Monterey Bay Fish Grotto, and played an integral role in the $16 million transformation of the Radisson turned DoubleTree by Hilton Pittsburgh in Green Tree — not to mention other countless accolades. He’s earned four-star and four-diamond ratings, as well as awards from Dirona, Food & Wine Spectator, and the James Beard Foundation. We’re thrilled to have him back. Braddock’s Pittsburgh Brasserie, 107 6th St., Downtown. 412.992.2005. braddocksrestaurant.com. Celebrating Calendar Cravings! Get to the intersection of Penn and Highland Avenues in East Liberty on October 5 for a vibrant block party, complete with a pig roast by chef extraordinaire Kevin 74 YEARS Sousa, food trucks, olive oil tastings, and glass-blowing demos. The East Liberty Round-Up is a celebration of the area’s cultural resurgence and part of week-long of serving great festivities, which include an artisan pop-up lounge at Wood Street Galleries, an open artist studios brunch in Lawrenceville, and mural tours in Millvale. Visit treadingart.com/discoverpittsburgh for details. ITALIAN FOOD All dressings and MAD ABOUT IT sauces are house made Mad Mex changed the Pittsburgh culinary scene when it first opened its doors in October 1993.
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