'Fast, fresh and healthy' is the motto at the Red Oak Cafe
David Gancy has traveled across the world, cooking and working in diverse locales such as Australia, Hawaii, the U.S. Virgin Islands, Switzerland and New York City.
But the 40-year-old is now firmly rooted in Pittsburgh with his Red Oak Cafe. The Red Oak Cafe sits in the heart of Oakland, right on Forbes Avenue, and specializes in what he calls American comfort foods. Gancy and his business partner and fellow chef, Kevin Huber, own two companies that operate in seven locations around the city, including four at Carnegie Mellon University. They serve between 2,000 and 2,500 people at these locations every day.
"We have a good niche in this economy -- nothing is over $8," says Gancy, a Chicago native who went to culinary school in California. "We have no waiters or waitresses at any location. It's all casual, with limited service. We get a decent breakfast crowd at Red Oak, and a good lunch crowd."
Red Oak Cafe is housed in the former Kunst Bakery. Pittsburgh murals on the walls are 70 years old, but everything else is new or re-purposed. The wooden tables and chairs were made with recycled wood, and even the comment box is an old cigar box found at Construction Junction.
"We did a lot of work to open two-and-a-half years ago," says Gancy with a sweeping gesture. "We have 45 seats here, including individual seats for those who want a quick, healthy lunch on their own."
Red Oak's motto is "fast, fresh and healthy" and Gancy sticks to that with each item on his menu. Every day he offers a blue plate special, which is always a hot entree.
Monday, it's braised pork loin cutlet, baked potato and parmesan broccoli. Tuesday is chicken mushroom marsala with organic brown rice and garlic green beans. Wednesday features a barbecue pulled pork sandwich, roasted potatoes and squash and zucchini. Thursday he serves a slow-cooked beef brisket and gravy, mashed potatoes and carrots. And Friday's special is the herb-crusted wild Alaskan pollock, vegetable slaw, organic brown rice and asparagus.
"Red Oak changes the menu every four to six months, but we try to keep the customer favorites on," Gancy says.
Red Oak Cafe also offers vegetarian blue plate specials, such as organic brown rice, vegan chili and assorted veggies and a veggie beef-like product. Eight entree-sized salads are available, served with house toast, and several sandwiches round out the menu. Gancy is especially proud of his oatmeal smoothie, OTY -- which stands for oatmeal, tea and yogurt blended together and served warm.
"The oatmeal smoothie is a drinkable meal," he says. "It's good for your blood and your stomach. It sells all day. It's tasty and very nutritious. We use organic oats, wheat germ and flaxseed as well as organic, low-fat yogurt from Stoney Field."
Gancy buys his pork shoulders, meats, eggs and produce from Miller Farms in New Wilmington, Lawrence County. Mose and Mary Miller, Amish farmers who practice all-natural growing techniques, own and operate the farms.
"We use organics when we can," Gancy says. "We also feature organic breads and wraps from Super Bakery, which is an organic bakery in Pittsburgh."
Gancy worked for Aramark at Heinz Field as the executive chef, and at the Omni William Penn Hotel as the executive sous chef. He started out as a line cook in the four-star Restaurant Daniel in New York City. Gancy and his wife, Katie, traveled together around the world while he honed his culinary skills at different restaurants. She's a Pittsburgh native, and they have two daughters.
"I started working in restaurants when I was 13," he says. "I like to work with my hands in food. It's important to keep it simple, use high-quality ingredients and use simple techniques."
None of Gancy's locations is open on the weekends, although Red Oak Cafe will start serving a Saturday and Sunday brunch in mid-August.
"I like being my own boss, making my own decisions and controlling my own destiny," Gancy says. "I think I got a good enough concept, (and) I can grow it."
David Gancy of Red Oak Cafe has shared his popular Wednesday blue plate special -- Barbecue Spiced Pulled Pork -- with Cooking Class.
The pulled pork turns out so tender and juicy you will savor every bite.
The roasted potatoes on the side add wonderful flavor and texture to the dish.
Barbecue Spiced Pulled Pork
Pork shoulder, 4 to 7 pounds
1⁄4 cup salt-and-pepper mixture (recipe follows)
1 tablespoon cooking oil
1 cup Red Oak barbecue spice rub (recipe follows)
Rub meat thoroughly with salt and pepper mixture. Roast in 400-degree oven for 30 minutes, and then decrease temperature to 250 degrees for 4-5 hours.
Cool, hand-shred and toss with Red Oak Barbecue Spice Rub.
Makes 12-15 servings.
Salt and pepper mixture:
2 cups kosher salt
1⁄8 cup black pepper
1⁄8 cup white pepper
Mix together thoroughly.
Red Oak Barbecue Spice Rub:
Season to taste. Use fresh, toasted and ground spices when possible.
1 cup ground cumin seeds
1⁄2 cup ground coriander seeds
1 cup brown sugar
1 cup chili powder
1⁄4 cup ancho chili powder (can be found in the Strip District)
1⁄4 cup paprika
1⁄4 cup salt and pepper mixture
2 tablespoons cayenne
1 teaspoon ground cloves
Mix all ingredients thoroughly. Store in a covered container. Add after the meat is cooked and shredded, to make sure every bite is seasoned properly. Use spice mixture to your level of seasoning enjoyment.
Chipotle Citrus Barbecue Sauce:
1 tablespoon cooking oil
1⁄2 cup yellow onions, diced
1⁄2 cup red onions, diced
1⁄4 cup shallots, diced
Canned chipotle -- three peppers
1⁄2 cup red peppers, diced
1 tablespoon tomato paste
1 cup orange juice
1⁄4 cup lemon juice
1⁄4 cup lime juice
1⁄2 cup brown sugar
1 cup ketchup
1 cup canned tomatoes, diced
1 tablespoon Worcestershire
In a saucepan, heat cooking oil over medium heat and add onions, peppers and tomato paste. Cook 5-7 minutes over medium heat.
Add orange, lemon and lime juices and reduce by half. Add brown sugar, ketchup, diced tomatoes and Worcestershire.
Simmer for 20 minutes, puree, and simmer for 20 more minutes.
Makes 1 quart.
Roasted Potatoes with Garlic, Shallots and Herbs
David Gancy suggests using a variety of red, yellow, and purple potatoes for roasting, and choosing ones of similar size to ensure consistent cooking.
5 pounds potatoes, par cooked, see note
1⁄2 cup cooking oil
1⁄4 cup butter
1⁄2 cup shallots, diced
2 teaspoons garlic, chopped fine
1 teaspoon paprika
1 teaspoon salt and pepper mixture
1⁄4 cup chopped parsley
In a pan, heat oil, butter and shallots over low heat for 10 minutes. Add garlic, cook for 30 seconds more and remove from heat. Heat oven to 350 degrees.
Toss potatoes with shallot mixture, paprika, salt and pepper mixture. Roast for 20 to 30 minutes and toss with parsley.
Makes 12 to 15 servings.
Note: Par cooking stands for partially cooked. Cover the whole, unpeeled potatoes in cold, salted water. Bring to a low boil and cook until just fork tender. Cut them into halves or quarters for roasting, depending on the size of the potatoes.Additional Information:
Red Oak Cafe
Cuisine : American
Hours : 7 a.m.-9 p.m. Mondays-Fridays. Closed Saturdays and Sundays in the summer. In mid-August, brunch is offered from 9 a.m.-3 p.m. Saturdays and Sundays
Entree price range : Nothing on the menu is more than $7.75.
Notes : There is no bar, but customers can bring their own bottle of wine. Handicap-accessible. Major credit cards accepted. No reservations accepted.
Address : 3610 Forbes Ave., Oakland
Details : 412-621-2221 or www.redoakusa.com
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Steelers stalled by Seahawks, on outside of AFC wild-card picture
- Youthful West Mifflin girls face tall order
- Steelers’ Roethlisberger reported symptoms that led to his exit vs. Seahawks
- Steelers notebook: Seahawks’ Sherman gets better of WR Brown
- Rossi: It’s past time for NFL to protect players
- Holiday spirit shines in Ford City
- Veterans courts in Pennsylvania dubbed remedy for recidivism
- Local homes tour will benefit Belle Vernon Area’s anti-drug program
- Deteriorating Monessen building under renewed scrutiny
- Division-I prospect Kalin leads up-tempo Pine-Richland girls
- Tarentum Bridge falcon defends turf as eagles scout nesting locations