Since moving into the house nearly three years ago, we’ve been slowly chipping away at home renovations, collecting enough commercial kitchen equipment to make our first floor look like a second hand restaurant supply store, and cooking, cooking, cooking. Making progress on a budget can be frustrating, and sometimes it seems as if there isn’t a light at the end of tunnel.

This past Valentine’s Day, we decided to make a big leap and explore a shared kitchen space in the Pittsburgh Public Market in the Strip District. With the help of the team there, we’ve rolled through a tumultuous six months of workshops, business classes, certifications, logo designs, and convincing people we have any idea what we’re doing. We’re still a bit nervous that we’re forgetting things, but we’re set to have a real live shop up and running by mid July!

So we’ve collected our notes and we’re finally doing some side by side tests on corned beef, trying to finalize our recipes for opening.  The stack above is corned beef and pastrami cooked sous vide and conventionally in brisket and short ribs.  We’re going with a 80/20 mix of the two, going to use the corned beef at the Strip District and pastrami later on.

That picture looks pretty good.  For a preview of our menu, visit stevesdelipgh.com. See you soon!