Edit ModuleEdit ModuleShow Tags
Edit ModuleShow Tags

Whitfield at Ace Hotel Introduces ‘Sharing Knives’ Dinner Series

Bethany Zozula, the restaurant's executive chef, pairs with those close to her for the new collaborative dinner series.




photo by Aaron Clark
 

Multi-course and collaborative dinners now are a fixture in Pittsburgh’s dining landscape. It seems like nearly every week there’s a pop-up or guest menu. And that’s great. I loved having an opportunity to preview the forthcoming Merchant Oyster Company with a sneak peek menu of clam stuffies and chowders at Station in Bloomfield last week. Three Pittsburgh chefs competed in a “wing-off” earlier this week at Butterjoint in Oakland. Ki Ramen has been popping up monthly, teasing their ramen menu at restaurants throughout town. 

Bethany Zozula, executive chef of Whitfield at Ace Hotel in East Liberty, decided to do something a little bit more personal with her new series of collaborations. She’s started a dinner series called Sharing Knives so that she could cook with some of the people that she’s most connected with. 

The series kicked-off last week with a nine-course vegan dinner prepared by Bethany and her sister Hilary, chef and co-owner of Eden in Shadyside. “I’ve been trying to have a dinner with my sister since we opened,” she says.
 


photos by hal B. Klein
 

The meal featured dishes such as king oyster mushroom with niçoise olive, edamame and celery heart, grilled cauliflower with smoked chilies, sweet potato and candied Marcona almond, and date and tahini “creme brulee” with strawberry sugar and pomegranate reduction. 

Next up on the agenda is a Feb. 15 birthday clambake with Ryan Spak of Spak Brothers in Garfield. “We’ve been good friends for a long time. We go on vacation, and he and I will do seafood bakes and other great meals for our friends when we’re there,” Zozula says. 

Both of Zozula’s sous chefs at Whitfield previously worked at Spak Brothers (one still does, as does one of her line cooks). “It’s like a family affair,” she says. 


Zozula will prepare a meal with her mentor, Derek Stevens, now of Union Standard, Downtown in March. The two worked together for six years at Eleven Contemporary Kitchen in the Strip District. 

“The chef/sous-chef relationship is something special. You’ve gone to battle together. So it’ll be a fun opportunity to hang out in her kitchen where she is the one who is in charge,” says Stevens.

Zozula also sees the series as an opportunity to keep both her and her kitchen staff on their toes. 

“It’s good for me. You learn from other people. And it’s good for the team. It keeps things fresh and interesting,” Zozula says. 
 

Edit ModuleShow Tags
Edit Module

Edit ModuleShow TagsEdit ModuleShow Tags
Edit ModuleShow Tags Edit Module
Edit ModuleShow Tags

The Latest

Mobile Service To Connect Hungry Pitt Students to Free Food

PittGrub app will send folks in need to events with leftovers.

What's It Like When You Go from Laborer to Being The Boss?

Pitt's Institute for Entrepreneurial Excellence has been teaching business strategies to startups and century-old companies for 25 years.

The 400-Word Review: The Equalizer 2

An unnecessary sequel to the Denzel Washington action flick arrives for a quick beat-em-up fix.

The 400-Word Review: Mamma Mia! Here We Go Again

The sequel to the 2008 ABBA musical is far from perfect, but might have enough charm to keep you on board.

You're Going to Be Upside Down a Lot on New Kennywood Coaster

Kennywood has revealed its replacement ride for “The Log Jammer” which will be located in a new portion of the park entitled “Steelers Country.”

Restaurant Review: Poulet Bleu

Richard DeShantz steps it up with a move from Downtown to Lawrenceville and shows Pittsburgh how to make French dining fun.

Pittsburgh to Host Nation’s First Black Beer Festival

Day Bracey and Ed Bailey of Drinking Partners Podcast and Mike Potter of Black Brew Culture online magazine will bring 12 black-owned breweries to Pittsburgh in August for Fresh Fest.

Coming Clean: Why We Aren't a Green City ... Yet

Pittsburgh is no longer a smoky city, but that doesn’t mean it has cleaned up its act. Pittsburgh's air quality still ranks among the worst in the nation. What steps are being taken to reduce Pittsburgh's ongoing dependence on fossil fuels?

Ultimate Comfort Food: The Joy of Dumplings

Why our dining critic thinks dumplings might be his ultimate comfort food.

Our Seven Favorite Dumplings in Pittsburgh

Pittsburgh, of course, is best known for the pierogi. Our love of dumplings extends beyond that, however. These seven dumplings are our favorite restaurant versions of their various styles.

The Tailor's Dumpling: Kreplach

A Pittsburgh chef and his family continue to craft a family recipe with roots in Poland.

The Pittsburgh Region's Top Dentists 2018

Our annual list, which contains 376 dentists across 11 specialties, as determined by topDENTISTS.

A Weekend Mission of Mercy in Pittsburgh

More than a thousand people come to PPG Paints Arena once a year for free dental care, thanks to an ambitious, all-volunteer effort.

Jump Into the River: Open Waters Beckons Strong Swimmers

It takes a strong swimmer and the right timing to dive into the three rivers. for those up to it, the difference between the pool and open water is profound.

Pirates Are Still a Long Way From a Hollywood Ending

Despite an 8-1 winning streak going into the All-Star break, the Bucs are in desperate need of a sequel, not only to win back some credibility with fans, but also to convince their owner not to sell off more pieces of the team.