Commo n P le a Catering Common Plea Catering Executive Chef Tom Dunne and his team frequently change up the presentation of this versatile dish. The roasted, stuffed pork tenderloin is wrapped in applewoodsmoked bacon, filled with a grape and walnut stuffing, and served with Parmesan- and potato-layered strudel. Comprised of all local ingredients, the dish is plated with corn purée, a fall Brussels sprouts and cranberry medley, and a garnish of corn shoots.
Vallozzi’s P ittsburgh Vallozzi’s Pittsburgh Executive Chef Josiah Henry provides a dish oozing with comfort. The braised short rib is served with buffalo ricotta, egg raviolo, and flavorful Swiss chard. “This is one of those awesome comfort foods I love this cooking this time of year,” says Henry.