IN Brentwood-Baldwin-Whitehall Summer 2017 | Page 12

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 But-
ternut 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 fea-
ture 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,
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.
Q A
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, multi-
task. 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.
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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