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Pittsburgh Restaurant Week
Behind the Scenes with Chef Brian Volmrich
Posted: Jan. 13, 2011
By Brian Volmrich, Chef de Cuisine at Braddock’s American Brasserie

Exciting things have been happening in the Pittsburgh food scene over the past couple years, which makes this the perfect timing for the rebirth of Pittsburgh Restaurant Week.

To kickoff the week, Braddock’s American Brasserie will be hosting a special food-blogger-only event Tuesday, January 17 to celebrate Pittsburgh’s cuisine…and the Pittsburgh food blogging community! I’m personally excited about this opportunity to engage with the bloggers because we’ll be showcasing our PRW menu (and also best-selling Theater Menu), which features three courses, including our Grilled Petit Filet over whipped potatoes and buttered asparagus, with an herb demi-glace.

In addition to the PRW menu the bloggers are expecting to try, we will also serving our Pittsburgh Small Plate Sampler, which includes my absolute favorite item on the menu: the Braised Short Rib Pierogies. It’s really special to share the story about the creation of the recipe behind that dish which is probably why it is my personal favorite: The recipe for the dough comes from our Pastry Chef Amanda Kate’s Polish grandmother. Also included in the sampler are the Strip District Kielbasa and Homemade Potato Gnocchi with Lobster — all Pittsburgh classics with a Braddock’s twist.

I’m always in the kitchen, so I don’t have much time to keep a blog myself, but I do use Twitter and Facebook to give our followers a peek into some of our beautiful dishes as we prepare them. I find that food blogs are a great source of inspiration and insight into upcoming food trends and also give us a sense of what our guests want to see on the menus we develop.

One of the biggest food trends we’ve been seeing in the past few years is increased interest in local eating, which is why I’m really proud of the fact that all of the ingredients we use in our food are either locally or regionally sourced. We’ve also just launched our weekly “Taste of PA” beer event that features drafts from the region available on a sampling tray and paired with our Pittsburgh Small Plates: a great way for Renaissance Hotel guests and locals alike to experience PA through food and drink!

I have participated in Restaurant Weeks in cities across the country in the past, as has our Executive Chef Dean Gress. I’m very interested to see how Pittsburgh Restaurant Week develops as an event in the coming years… and to see what the bloggers have to say about it all!

View our full $25 fixed price Pittsburgh Restaurant Week Menu by visiting: http://pittsburghrestaurantweek.com/restaurants/braddocks-american-brasserie/



Check out a few of the local bloggers who will be attending next Tuesday. Show your support, and subscribe to their blogs!



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