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Bur g h Bites C a rt When picking the best ingredients for the Burgh Bites Cart menu, owner Ricci Minella often starts in his own garden. Here, he plates an array of ingredients — braised pork, pickled cucumber, red onion, dill sour cream, and fresh cilantro — on a sweet potato chip. Minella says he’s inspired by Pittsburgh’s ever-evolving food scene, and, in fact, this creation won Best “Pittsburgh” at last year’s Chef’s Best Dish event! In one crunchy bite, it all makes sense. 

Cor n ersto n e Restaur ant & Bar Cornerstone Restaurant & Bar Executive Chef Jason Mooney sources his menu from six farmers and game rangers in Western Pennsylvania. Here, he presents venison sausage, wild boar chop, and elk strip loin over turnip, rutabaga, and sweet potato hash. Mooney tops it off with a juniper berry red wine reduction for “an earthier flavor that cuts into the gaminess of the meat itself.” 

WHIRL Magazine: November 2014  
WHIRL Magazine: November 2014  

In this issue: Troy & Theodora Polamalu, Chef's Best Dish, nonprofit guide, winter skincare.