By Maggie McCauley

Thank you to everyone who participated in WHIRL Magazine’s 4th Annual Chef’s Best Dish! From the sweet to the savory, guests tried all of the tasty, custom creations on display at the Circuit Center and Ballroom, and voted for their favorites. The results are in for the most delectable awards in town!

Congratulations to this year’s winners:


Best Overall
Oxtail loco moco poutine with braised oxtail gravy, Amish cheddar cheese, cilantro, scallions, egg, and Fresno chiles
By Executive Chef Ben Sloan

Photo from Kaya

Photograph from Chef Ben Sloan

 Burgh Bites

Best “Pittsburgh”
Seared pork belly with grilled sweet potatoes, maple bourbon mustard, candied walnuts, chives, and edible flowers
By Chefs Ricci Minella and Jonathan Tryc


Paris 66

Best Seasonal
Butternut squash and cauliflower soup with potatoes and mussels, served with butternut squash chips
By Executive Chef Larry Laffont


 Jimmy Wan’s

Best Presentation
Bigeye tuna poke with scallions, sesame seeds, red beets, avocado, and salmon roe
By Executive Sushi Chef Aki Lee


Photograph by Charlie Magovern

 Bella Christie and Lil Z’s Sweet Boutique

Best Dessert
Liquid nitrogen-frozen chocolate-, peanut butter-, or caramel-covered strawberries, bananas, or marshmallows
By Owner Kadee Lewis, Master of Events Danny Shane, and Assistant Carrie Hartman 


Photograph by Charlie Magovern


Previous post

WHIRL Magazine's 2016 Nonprofit Giving Guide

Next post

Dish on WISH: Feeling Thankful