By Andrea Bosco
Photography: Ben Petchel

More than 650 foodies flocked to the Circuit Center & Ballroom in South Side for the second annual Chef’s Best Dish event! Executive chefs and culinary teams from nearly 30 restaurants participated, whipping up delicious creations with local, seasonal, and exquisite ingredients — and generous portions, too! Blue Diamond Vodka, Beam Suntory (Pinnacle and Skinnygirl Wine), and Red Ribbon Soda Works of Natrona Bottling Company were also on hand to serve refreshing libations. And, a portion of the profits benefited the Greater Pittsburgh Community Food Bank! This year’s lineup of winners included Girasole’s lemon cake for Best Dessert; The Burgh Bites Truck’s braised pork and pickle on a sweet potato chip and a spinach tortilla chip with jerked turkey and corn mango salsa for Best “Pittsburgh;” D’s Six Pax & Dogz’ Franksgiving Dog for Best Seasonal; Monterey Bay Fish Grotto’s spice-rubbed Faroe Island salmon with pancetta-green onion risotto for Best Presentation; and Braddock’s Pittsburgh Brasserie’s bourbon candied pork chop over Delta Grind cheddar grits for Best Overall. Says Patti Gerasole, “We are very thrilled that everyone loved our luscious lemon cake. It is the No. 1 requested dessert on the menu. Thank you so much!” We’re already craving next year’s festivities!

Event photos are available for purchase in the WHIRL Photo Vault:

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