WHIRL Magazine Presents Chef’s Best Dish 2016

Seven days and 30 food shoots later, we reveal to you our 2016 Chef’s Best Dish spread in anticipation of our fourth annual event.

Produced and written by Andrea Bosco Stehle • Photographs by Michael Fornataro • Styled by Andrea Bosco Stehle, Alyssa Otto, and Jason Solak Pan-seared Jurgielewicz Farm duck breast with roasted butternut squash purée, French green beans, braised red cabbage, and a beet mostarda.

The vision for the shoot’s production came to me as a play on an elegant Tim Burton-meets-Dorothy Draper dinner party. What we came up with was something less eccentric, but still whimsical, allowing the dishes and their seasonally inspired ingredients to really speak to our readers. We had a blast working with Ed Amori of Lendable Linens and Allison Miller of All Occasions Party Rental, who so graciously provided us with all the gorgeous materials necessary to achieve our look. Using patterns of black, white, and ivory, and textured, jewel-toned elements, we built a beautiful foundation for each chef’s creation. We invite you to devour each dish below and then do so literally on Tuesday, November 15, at the Circuit Center & Ballroom.

Chef’s Best Dish 2016 is sponsored by Dollar Bank, Pittsburgh Brewing Company, Beam Suntory Spirits and Wine, and Yelp.