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Four
Pittsburgh Chefs Selected to Bottle Signature Dressings
Under 4CHEFS of Pittsburgh Brand
Dressings Now On Sale At Local Stores
(Pittsburgh, PA) Ask any local foodie about the diversity
of dining options in Pittsburgh, and they'll rave about
the great cuisine available to satisfy any palate. All it
takes is a stroll down East Carson Street, across Grandview
Avenue, or through any number of other neighborhoods to
uncover some of the city's best-kept culinary secrets.
A few of those secrets have just been revealed, and are
now on supermarket shelves for the public to buy and incorporate
into their own recipes.
Cleveland-based New Day Enterprises announces the selection
of chefs at four distinctive Pittsburgh restaurants whose
one-of-a-kind signature dressings have been bottled under
New DayŐs 4CHEFS ofÉ brand, and are now available in Giant
Eagle supermarkets throughout Western Pennsylvania. Retail
price of the dressings is $3.99 per bottle.
The chefs are:
• Franco Gaccetta of Franco's Ristorante (Aspinwall)
• Kevin Hunninen of Isabella on Grandview (Mount Washington)
• Sabatino DiBattista of VIVO (Bellevue)
• Tom Rebstock of Bruschetta's. (South Side)
The Pittsburgh chefs were personally selected by 4CHEFS
ofÉ owner James B. Cox, a prominent Cleveland chef, restaurant
consultant, and caterer for more than 23 years. He evaluated
numerous Pittsburgh chefs and restaurants based on several
specific criteria, including ownership of the restaurants
they represent, regular use of the chosen dressings in dishes
prepared there, and how the restaurants are rated in readersŐ
and dinersŐ surveys.
The Pittsburgh dressings join the rapidly growing family
of 4CHEFS ofÉ products, which launched last year with 4CHEFS
of Cleveland dressings. The Cleveland dressings have proven
extremely popular in that market, motivating Cox--a frequent
visitor to Pittsburgh and appreciator of its restaurants--to
develop a line of Pittsburgh-based dressings. Cox plans
to offer signature dressings in other U.S. cities on a region-by
region basis.
The Chefs and Their Dressings
Franco Gaccetta, a chef for over 36 years, believes that
cooking is an art, not a job. He studied throughout Northern
and Southern Italy and across Europe, and based the authentic
taste of his Italian balsamic vinaigretteŃa mix of fresh
herbs, lemon and vinegarŃon the influence of his homeland.
The dressing can be used to add taste to a salad or as a
marinade for meats and vegetables.
Sabatino DiBattista is a 30-year chef whose career includes
an apprenticeship at the Hilton Hotel. His Artichoke Balsamic
is made with ripe artichokes and works equally well with
tossed fresh pasta and zucchini, and used as a dip for crusty
bread. The balsamic is a mainstay at his Italian-influenced
VIVO, whose menu mainly consists of grilled items.
Kevin HunninenŐs Herbs De Provence vinaigrette, which includes
toasted garlic and a variety of herbs, has a unique taste
and is very versatile and complex. The chef, who studied
at the Pennsylvania Institute of Culinary Arts, says the
vinaigrette is ideal with mixed green salads, pasta, fresh
vegetables, fish, and such lighter meats as veal, pork,
and chicken.
Tom RebstockŐs lemon vinaigrette is BruschettaŐs house dressing,
equally appropriate with salads and as a marinade for chicken,
fish, or pork. The 17-year chef, who also graduated from
the Pennsylvania Institute of Culinary Arts, describes his
approach to cooking as fresh, rustic, and free-form, and
based on the philosophy that "less is more." He prefers
to grill, a skill he uses to create the restaurantŐs signature
veal entrees.
More information is available at www.4chefsof.com.
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