City's finest prepare to Savor Pittsburgh
By Rachel Weaver
Published: Tuesday, Aug. 20, 2013, 7:48 p.m.
Every year, some of the region's top culinary artists come together to compete for top honors. The real winner, however, is a local charity dedicated to improving the lives of others.
The eighth installment of Savor Pittsburgh will be Aug. 29 at the SouthSide Works.
The culinary competition is a collection of Pittsburgh's finest chefs sharing their recipes as they compete for Dish of the Year, Best Appetizer, Best Entrée, Best Dessert and People's Choice.
“Without a doubt, the chefs bring their A games,” Christina Dickerson, one of the event's organizers, says.
Savor Pittsburgh has raised funds for a variety of good causes. All proceeds from this year's event will benefit the fight against prematurity at Magee-Womens Research Institute & Foundation. The institute is one of the nation's largest research facilities focusing solely on reproductive biology and women's and infants' health.
The secondary goal of Savor Pittsburgh is to unite the restaurant community, especially as the dining scene in Pittsburgh is experiencing an exciting period of growth.
“That's why it was initially started,” Dickerson says. “We saw Pittsburgh was on the brink of a culinary explosion, and it's happening. We're living it right now. New restaurants are trying new concepts.”
Chef Ricky Kirsop of McCormick & Schmick's Seafood at SouthSide Works also helped launch the local event after realizing such competitions were rare in Pittsburgh.
“Everybody has a competitive edge,” he says with a laugh. “Pittsburgh is up-and-coming in the culinary aspect. It's catching up.”
Last year's event attracted more than 1,000 guests who sampled 35 different dishes. Each year, a panel of celebrity and culinary judges critique each dish and award prizes.
Chef Kevin Watson's Savoy Restaurant won several awards last year including Best Appetizer for his chocolate ravioli and People's Choice. Watson says, in addition to helping charity, the event is simply fun.
“We really like being a part of it,” he says. “It's great to see the city pull together. If you win, it's great, but we're all getting together to raise money for a good cause, and it always turns into a blast.”
Watson uses the event as an opportunity to stretch his creative culinary chops. If an item is successful at Savor, it ends up on Savoy's menu.
Some of last year's winners also included Meat and Potatoes with Dish of the Year for smoked pig wings; Jackson's in Moon with Best Entrée for short ribs with roasted apple, root vegetables and natural reduction; and the Grand Concourse with Best Dessert for white-chocolate cappuccino cannoli with balsamic glazed strawberries.
This year, guest will have the option of purchasing VIP tickets for early entry and a menu prepared by McCormick & Schmicks, Grand Concourse and Morton's The Steakhouse.
“It's going to be fantastic,” says Dickerson. “We're so excited.”
Rachel Weaver is a staff writer for Trib Total Media. She can be reached at 412-320-7948 or email@example.com.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Garden Q&A: Firecracker vine OK for trellis?
- Starkey: Penguins’ arrogance astounding
- Two players ejected after Pirates, Brewers brawl
- Egg decorating turns to fight, charges in Brookline, police say
- Matt Calvert’s goal in double OT evens series for Blue Jackets
- Draftees’ longevity key for NFL success
- Police: McKees Rocks woman had child on board when she crashed after chase
- Patients nationwide die waiting as 1 in 5 kidneys rejected by doctors
- Man dead in Beaver County brush fire
- Worshippers welcome Easter’s dawn in Pittsburgh’s North Side
- Essay for Easter: Fresh start, new life