LIVER FOUNDATION DINNER & MY NEW TOY

I got a new toy right before the Liver Foundation Dinner this past Sunday. I FINALLY got the duck press I wanted from Sur La Table. This thing is great. All I do is press my roasted duck and I get all of the juices out to create a wonderful sauce.

This Sunday at the Liver Foundation Dinner, I served Duck as my main course, as well as some other great things. My sous-chef Harry, my bartender Mike, and Marie helped me serve some great people that evening.

My menu was as follows:

COURSE 1: "SweetBread Tacos" - chili & cocoa crusted sweetbreads with avocado, aji amarillo, corn salsa and pickled red beets

ACCOMPANIED by a "Tequila Fizz"- blanco tequila/lime/agave/egg white

COURSE 2: "BiBimBap" - Eel and Foie Gras over sticky white rice with a sunny-side up quail egg

ACCOMPANIED by a "Perfectly Plum" - plum wine/sake/honey liquor/black cherry juice/basil

COURSE 3: "Risotto" - Black Truffles, Parmagiano Reggiano and a sous-vide egg

ACCOMPANIED by an "Americano" - campari/antica formula vermouth/prosecco

COURSE 4: "Fish and Chips" - Chowder broth-based PEI mussels with potatoes, bacon, and rosemary sea salt chips

ACCOMPANIED by a "Pimm's Blue Ribbon" - Averna/St. Germain/ lemon/ cucumber/ mint/PBR

COURSE 5: "Sous-Vide Duck" - Duck with roasted figs, baby carrots, and beets

ACCOMPANIED by a "Barrel-Aged Manhattan" - Buffalo Trace Bourbon/Cinzano Sweet Vermouth/bitters

COURSE 6: "Pumpkin/Almond/Toffee" - Pumpkin Creme Brulee, almond brittle, and sticky toffee pudding

ACCOMPANIED by a "Spanish Coffee" - Brandy/Grand Marnier / Kahlua/ Coffee/ Cream/ Demerara sugar rim

It really was a great event. Thanks to everyone that had a great night with us for the after party at the Westin. Good Luck to everyone!!

For Pictures from the evening - E-mail Marie at perriello12@hotmail.com

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@ChefRDeShantz

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BEST APPETIZER & DISH OF THE YEAR!

HEY!! Last week at the SavorPittsburgh Event, we won Best Appetizer and Dish of the year. My dish was a Pastrami Pork Belly, Red Corn Bread, Carolina BBQ sauce, house-made slaw and house-made Bread and Butter Pickles. Thanks to everyone that voted for us, and hope to see you all this weekend at the STEEL CITY BIG POUR!

PICTURE: FROM LEFT TO RIGHT - Harry LaRusso (sous chef) Chef Richard DeShantz (owner), Tolga Sevdik (owner)

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NEW MENU ITEMS-

Hey everyone -

We have some new menu items at M&P -

TOMAHAWK RIBEYE - we replaced the Meat & Potatoes for 2 with this 24oz. ribeye.

CHICKEN POT PIE - who doesn't love a pot pie? I fried the chicken skin, ground it up and mixed it into the crust. It created such a unique flavor, along with the mushrooms and potatoes.

SWEETBREAD TACOS - These are NOT on the menu, however these were a Daily Special, and I made these for a few friends from KAYA along with a "Spanish Coffee" that was made by our bartender, trying to replicate the famous one from the PARK HOUSE, in the north side.

Thanks to all of the industry that have been supporting our place. We love the feedback!

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CHEF'S FOOD & SPECIALS OF THE DAY

When Chef's from other restaurants in Pittsburgh come in to Meat & Potatoes, I like to send them out some good food. I sent out a Foie Gras flat bread for the chefs at SPOON, and afew other items that I had on our "Daily Specials" board.

We have shown here:

"Hand Cut Tartare" - with Kobe flat iron, bone marrow, and a parsley radish salad

"Chicharrones" - with manchego, chili, and lime

"Foie Gras Flatbread" - our short rib flat bread with added foie gras

Our food specials change daily -

Also, our HAPPY HOUR - is as follows:

$3 TINS

$6 CABERNET AND CHARDONNAY

$6 FEATURED COCKTAILS

5-7 MON - SAT

BEER MUSSELS

BEER MUSSELS -

We specialize in MOULES of THE DAY here at Meat & Potatoes. These Prince Edward Island Mussels were made with PORK SLAP PALE ALE - a Butternuts Brewery Beer. I love this Brewery because the canned beers are fun and very tasty. We only serve canned beers (tin) here, and the response has been fantastic. We have over 25 canned beers, and 5 on draft. Stop in to try some mussels and some beers!

Check out our website at www.meatandpotatoespgh.com
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MEAT & POTATOES IS OPEN!!!!

YES! We are open for business. It took us about 4 months, but it came together so great. A lot of thanks to my friends and family for their support during this long endeavor, it really means so much to me. Food pics still to come, trying to find the time between cooking and plating to snap a picture is difficult! Until then, stop down and try the food and libations.

Visit our website at www.meatandpotatoespgh.com

AND DON'T FORGET TO FOLLOW US ON TWITTER @4meatandpotatoes and @ChefRDeShantz

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Getting Close!

We have progressed a lot in the past few weeks. The lights are about done, the bar is painted, and we are moving along. Just a few weeks until the opening. Check out some pictures for updates on everything we are doing. Also, follow me and Meat & Potatoes on Twitter!

Pictures of Meat & Potatoes