Gastropub grub: Local ingredients elevate Main + Abbey signature dishes

After all, the executive chef at Hard Rock Hotel & Casino's Main + Abbey needs to stay abreast of all of national restaurant trends.

"The Midwest has its fair share of 'foodies,'" Wittrock said. "It's my job to dazzle those people who live and breathe food."

This is why Wittrock wants to turn Main + Abbey's cuisine into "the ultimate gastropub experience."

"People love the concept of a neighborhood pub but they still want outstanding food," he reasoned. "At Main + Abbey, we want to our guests an unpretentious atmosphere and plenty of signature dishes."

Many of Main + Abbeys most popular meals are loaded with local ingredients.

"That's one of those 'buzz' words you always hear but it makes a huge difference," Wittrock offered. "In the heartland, you've got to take advantage of local products."

For instance, Main + Abbey's popular Walleye Fish and Chips is made with Midwest-caught walleye that has a batter made from a beer made in West Okoboji, Iowa.

"I started my career working in an Irish pub," Wittrock, a Le Cordon Bleu - Minneapolis graduate, explained. "So the fish and chips is one of my favorites."

Keeping with the bar theme, Wittrock utilizes Iowa and Nebraska beers in many of Main + Abbey's dishes, including a pan-seared salmon that uses a Nebraska Brewing Co. Black Betty Stout glaze.

"Chefs now cook with beer like they'd cook with wine," he said. "Beer is a very versatile ingredient for food."

So is cheese, and Wittrock is sure to include many locally made products onto his gastropub's cheese board platter.

Cutting up pieces of Maytag blue cheese from Newton, Iowa, he said it pairs perfectly with a decadent black truffle-infused honey.

This push to go local is part of Wittrock's overall strategy for Main + Abbey.

"The Hard Rock brings in customers from across the country and around the world," he said. "I want to showcase the best food and the best products that the Midwest has to offer."

This is nice for out-of-towners, but it also gives locals a sense of pride.

"I like introducing people to locally made products they might not have heard about," Wittrock said. "There's plenty of great food from small Midwestern businesses that should be sampled."

Sitting in Main + Abbey's dining room prior to opening, Wittrock said the restaurant industry has changed greatly over the years.

"People expect more because they're more knowledgeable about their food," he said. "The Internet and the Food Network have introduced a new generation of 'foodie' to the culture."

That makes the future both challenging and fun for Wittrock.

"I live and breathe food for a living," he said. "It's fun to be cooking for diners who live and breathe food just for enjoyment."