IN Chartiers Valley Fall 2017 | Page 14

INGOOD TASTE Candid conversations with the dining scene’s most engaging chefs Stephen Grottenthaler, Owner and Chef Au Grottens Café & Catering Au Grottens Café & Catering 2973 South Park Road, Bethel Park; 412.833.4878, www.facebook.com/augrottencafe On the Menu: Fresh and house-made, the menu consists of everything from childhood favorites and comfort foods to trendy heart-healthy and gluten-free items, plus simple sandwiches and salads. Why did you become a chef and owner? I started cooking at a young age with my Uncle John in professional kitchens and I fell in love with the food. I was always meeting new and interesting people, while building many great relationships. The pace of the kitchen also led to my passion to strive for excellence. We opened Au Grottens in May this year and we’re working on launching our website. Q A Best cooking advice for a novice? Be patient. Cooking is not baking. Most foods or techniques are adjustable. Also, success is a journey, not a destination—enjoy the ride and be humble, because you catch more bees with honey. Your favorite quick meal to prepare at home? I make a sauté Chicken Milanese with chicken breast, Parmesan cheese, panko, salt and pepper, and pan-fry it. My wife, Kristina, and our kids (Kayden, 8, Brandon, 12, and Nate, 15) love it. Where is your favorite place to eat other than Au Grottens? Gaucho Parrilla Argentina at 16th & Penn Avenue in the Strip District. What is the next big food or dining trend? Food being prepared simply, while leaving the natural integrity and flavor left on the plate to be the star. Also, good food fast, where the trend is a relaxed self-serve counter service environment. n Stephen Grottenthaler, Chef and Owner Au Grottens Café & Catering in Bethel Park —Reese Randall What kitchen tool can’t you live without? A chef ’s knife, because it’s the most multi-purpose tool in the kitchen. Pot Roast Hash BBQ Beef Brisket 12 724.942.0940 TO ADVERTISE | Chartiers Valley French Onion Sirloin on Ciabatta