Who is the man behind the delicious menu at Cioppino?
GREG ALAUZEN a native to Pittsburgh and a dedicated foodie at best.
Prior to setting roots at Cioppino, Greg graced the kitchen's of many top known restaurants within the Pittsburgh area.
Past Positions:
Executive Chef Eleven Restaurant Pittsburgh, Pa.
Executive Chef Nevillewood Country Club
Executive Chef Steelhead Grill Marriott Center City Pittsburgh, Pa.
In addition, "Greg has worked in some of the East’s best tri-state restaurants, including Maxim’s and Aureole
(Charlie Palmer) in New York and Culinary Renaissance in Metuchen, New Jersey. During his tenure, the latter garnered three stars from The New York Times, four stars from the Star Ledger, and a score of 28 out of 30 from Zagat". (From Tina Bubb)
A man with a true talent in the kitchen and a dedication of a Yinzer :)
Monday, December 28, 2009
Wednesday, December 16, 2009
Define Cioppino...
After the essential ingredient, crab, this fish stew is all about what's fresh at the market. Be sure everyone gets a little of everything. Use a 28-ounce can of Marzano tomatoes if the Muir Glen fire-roasted tomatoes are hard to find.
1/4 cup olive oil
1 large onion, chopped
2 to 4 cloves garlic, minced
1/3 cup chopped parsley
1/4 to 1/2 teaspoon hot pepper flakes, or 1 teaspoon harissa
2 cans (15 ounces each) fire-roasted diced tomatoes, preferably Muir Glen
1 cup dry red or white wine
2 tablespoons freshly chopped basil
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried
1/2 teaspoon dried oregano leaves
2 to 4 cups fish stock
12 clams, suitable for steaming, in shell and scrubbed
12 mussels in shell, debearded
1 pound large shrimp (30 per pound), shelled and deveined, OR 6 head-on prawns
3/4 pound meaty fish, such as monkfish or halibut, cut into large chunks
8 large scallops
8 ounces lump crab meat
Olive oil for drizzling
Sour dough bread or garlic toasts
In 6- to 8-quart pan over medium heat, combine olive oil, onion, garlic, parsley and hot pepper flakes; cook, stirring often, until onion is soft. Stir in tomatoes (break up with spoon if necessary) and their liquid, wine, basil, thyme and oregano. Cover and simmer until slightly cooked down, about 20 minutes.
Add fish stock to thin to a good soup consistency; simmer another 10 minutes. Use all four cups to make a generous amount of broth. These steps can be completed in advance. Before serving, reheat the broth and continue with the seafood.
To lightly simmering broth, add clams, mussels and head-on prawns, if using. Cover and simmer gently about 4 minutes. Add shrimp, monkfish and scallops and cook 3 to 4 minutes. Stir in the crab and allow to heat through.
Ladle hot broth and some of each shellfish into large bowls. Serve with warm sourdough bread or garlic toasts. Drizzle each portion with a swirl of extra virgin olive oil.
Makes enough for 4 to 6 servings.
1/4 cup olive oil
1 large onion, chopped
2 to 4 cloves garlic, minced
1/3 cup chopped parsley
1/4 to 1/2 teaspoon hot pepper flakes, or 1 teaspoon harissa
2 cans (15 ounces each) fire-roasted diced tomatoes, preferably Muir Glen
1 cup dry red or white wine
2 tablespoons freshly chopped basil
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried
1/2 teaspoon dried oregano leaves
2 to 4 cups fish stock
12 clams, suitable for steaming, in shell and scrubbed
12 mussels in shell, debearded
1 pound large shrimp (30 per pound), shelled and deveined, OR 6 head-on prawns
3/4 pound meaty fish, such as monkfish or halibut, cut into large chunks
8 large scallops
8 ounces lump crab meat
Olive oil for drizzling
Sour dough bread or garlic toasts
In 6- to 8-quart pan over medium heat, combine olive oil, onion, garlic, parsley and hot pepper flakes; cook, stirring often, until onion is soft. Stir in tomatoes (break up with spoon if necessary) and their liquid, wine, basil, thyme and oregano. Cover and simmer until slightly cooked down, about 20 minutes.
Add fish stock to thin to a good soup consistency; simmer another 10 minutes. Use all four cups to make a generous amount of broth. These steps can be completed in advance. Before serving, reheat the broth and continue with the seafood.
To lightly simmering broth, add clams, mussels and head-on prawns, if using. Cover and simmer gently about 4 minutes. Add shrimp, monkfish and scallops and cook 3 to 4 minutes. Stir in the crab and allow to heat through.
Ladle hot broth and some of each shellfish into large bowls. Serve with warm sourdough bread or garlic toasts. Drizzle each portion with a swirl of extra virgin olive oil.
Makes enough for 4 to 6 servings.
Friday, December 11, 2009
A Step into the Blog World!
I'm excited to announce our newest venture in the social marketing world....blogging.
From the steps of Facebook, Twitter and now "blogging", Cioppino will keep it's guests up-to-date with current promotions, events, special recipes, discussions and most importantly...fun facts, cooking advice from our Executive Chef, Greg Alauzen.
Check-in daily to see what's going on within the restaurant and the minds of it's amazing people that truly make this restaurant for what it's known for...premium, friendly, AMAZING service, food, atmosphere, etc.
Cheers to all and remember - Savor your senses daily....swirl, sip, taste!!
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