Area chef vies for spot on TV show

By Walt Frank, wfrank@altoonamirror.com
If Roxie Bittner gets her wish, the secret will be out.

Bittner, the chef at Pellegrine’s Lounge, 1330 Pleasant Valley Blvd., hopes to be selected as a contestant on Fox TV’s “Hell’s Kitchen” show.

Bittner previously submitted a recipe — barbecue bacon-wrapped shrimp with mango salsa and tortilla strips — and wasn’t selected, but she plans to resubmit a recipe in hopes of being selected for the show and have the opportunity to meet world-renowned chef Gordon Ramsay.

“If I would have the opportunity to spend some time with him, that would be like a dream come true for me,” Bittner said.

Bittner, who was born in Bedford County but spent much of her youth in northern Florida, became chef at Pellegrine’s in May 2006.

“She is the best-kept secret in town. Our food is so good,” manager Harry Pellegrine Jr. said. “It is better than the chain restaurants. Their food is not close to what she makes.

‘‘She is like an angel from heaven. Everything she does is so good.’’

After graduating from Inverness High School in 1976, Bittner worked at several restaurants before getting her certificate as a certified chef in 1983 from the Pittsburgh Culinary Institute.

She then worked at several area restaurants, including 10 years at the Altoona Hotel.

‘‘They let her go. That was the best thing they could have done for us,’’ Pellegrine said.

Bittner started cooking as a teenager.

‘‘My mom, grandma and great-grandma were good cooks. It must be in the genes,” she said.

“I always enjoyed cooking. I thought if I liked to do it, it would be nice to be paid for it,’’ Bittner said. ‘‘I can recall recipes. It is like having a mem-ory chip in your brain.

“I love to cook — I could cook for an army if I had enough people to [feed].’’

When Bittner joined Pellegrine’s, she was given free rein to change the menu.

‘‘This is a sports bar that had been known for wings and steak sandwiches. I wanted to introduce a different style of dining,’’ Bittner said. ‘‘I introduced potato-crusted haddock and prime rib. I wanted to see if they could eat something other than wings and steak sandwiches.’’

Bittner also added several sandwiches to the menu. Some of the new favorites are ciabata club, hamburger hoagie and the ‘‘unbelievable’’ turkey sandwich, which was inspired by owner Harry Pellegrine Sr.

‘‘He tasted it and said it was ‘unbelievable.’ That’s where we got the name,’’ Bittner said. ‘‘It is smoked turkey on flat bread with a chipotle mayonnaise, salsa, lettuce and cheese.’’

Bittner said her claim to fame is ‘‘Roxie’s Famous Torte,’’ a 12-layer cinnamon-flavored cake with icing.

‘‘It is a recipe that I don’t share with anybody. It is my own recipe; I have been making it for about 20 years,’’ she said.

Soups are another of her favorite dishes to prepare.

‘‘I am known as the ‘Soup Nazi’ in Altoona,” Bittner said, referring to the character in the TV show “Seinfeld.” “I like to make wedding soup and chili. Stuffed pepper soup and ham and cabbage soup are among the crowd’s favorites. I also make jambalaya and a gumbo they really like here.

‘‘If you sell three or four gallons of soup in two days, you know you have hit a winner.’’

The key to her cooking success is quite simple.

‘‘Freshness — I am a freshness nut. In the old days, when people made soup, they would clean out the refrigerator,’’ Bittner said. ‘‘All of my soups are made with fresh products. That is the key to successful cooking.’’

Bittner has made an impact at Pellegrine’s, said Robin Pellegrine, assistant manager.

‘‘With her here, we have gone beyond bar food. You get high quality food at a very reasonable price,’’ Robin Pellegrine said. ‘‘She is fantastic. We have people come in and ask for her specials.’’

If she takes a break from cooking, Bittner has her idea of a dream vacation.

‘‘The Bahamas for two weeks, just lying on the beach. Of course, I would have to cook,’’ Bittner said.

Mirror Staff Writer Walt Frank is at 946-7467.