Quincey Reese, Editor in Chief
For seniors at Penn-Trafford High School, their senior project is a defining moment of the year.t. Although many dread working on it, senior Kurtis Sekera has had the opposite experience, as his project delves into a topic that he has a true interest in: food.
Wishing to design a unique, enjoyable senior project experience, Sekera decided to start a food blog, entitled “Kurt’s Kuisine,” where he could provide a qualitative analysis of signature dishes at quintessential Pittsburgh-based restaurants.
“It was something new, something fun and something easy, because I love to eat. No one’s ever done this before, and it’s such an easy project,” he explained. “It’s not easy in the sense of difficulty, but it’s easy in that I love to do it. I enjoy going out, eating and writing about it.”
Sekera added that he has also begun researching the history of these venues to include in his project. So far, he has reviewed Union Grill’s American cuisine, Mallorca’s Spanish dishes, the German food of Max’s Allegheny Tavern, Wholey’s fish market, DeLuca’s highly-acclaimed breakfast food, the pastries of Oakmont Bakery, Tessaro’s burgers and the Brazilian steakhouse Green Forest.
During a trip to Washington, D.C., Sekera also took the opportunity to visit a Japanese restaurant called Sei, where he tasted sushi and duck.
English teacher Gigi Manuppelli said she loves seeing the cultural diversity in the places Sekera has visited.
“Even though we live in this small, little town where we don’t think of diversity, he’s tasted ethnic foods and the flavors of Pittsburgh that we usually don’t get to see,” she said. “I think it’s really interesting that he gets to experience this.”
Sekera said he hopes to show his audiences restaurants in Pittsburgh that people may not know about to begin with. Most people, as he explained, think of Primanti Brothers when they imagine a defining restaurant of Pittsburgh, but he wanted to reveal the “little gems throughout the city” that some may not have been to before.
Manuppelli said she appreciated being exposed to these venues of which she was previously unaware.
“Kurt has taken me on a taste of Pittsburgh,” she explained. “He has reviewed places that I’ve never heard of, and I’m seeing this fine cuisine that I haven’t gotten to try. I’m living vicariously through him.”
Sekera said he hopes to continue with his food reviewing throughout college since he enjoys the experience. Having learned more culinary terms, as well as how to market his presence online, he said he feels more knowledgeable and capable of keeping “Kurt’s Kuisine” operating.
He added that he has had the opportunity to reach out to other food bloggers and chefs in the area through his project’s Instagram account, @kurtskuisine. Upon documenting his review of Oakmont Bakery, the restaurant liked and commented on his post via social media, and he has even received coupons for Slice on Broadway, a pizza restaurant on Broadway Avenue in Pittsburgh.
Manuppelli also said that she believes Sekera’s project is exposing him to social connections which help foster marketing and networking skills that he will be able to use in the future.
Although Sekera commented that it has been difficult to find time to drive down to Pittsburgh and review these new restaurants, he has had a positive experience with it so far. Manuppelli said that audiences can see this enjoyment in his work.
“You can definitely tell that this is a passion-based project. You know when someone loves something, and it comes across here,” she said.
In the future, Sekera said he hopes to review Pamela’s and Smallman Galley, a “restaurant incubator” where start-up restaurants showcase their food to the public.
Viewers can most easily access Sekera’s blog through a link located on his Instagram page. He can be reached via email at kurtskuisine@gmail.com for any inquiries.