Savor Pittsburgh is the best culinary competition in the city! Chefs from the city’s premier restaurants face off as they compete for multiple awards including the coveted “Dish of the Year”.

We have reached our capacity on accepting restaurant applications to compete, however, we do have a waiting list. If interested, please complete the application below and we will let you know by September 20 if there will be space. Please contact Constance Zotis at if you have any questions.

2017 Judges

Behind the scenes, culinary creations will be judged by a panel of local food critics and other celebrity judges.

Heidi Balas, Steel City Trap Blogger
Rachel Carlson, Yelp Pittsburgh
Rossilynne Culgan, The Incline
Terri Dowd, Parmesan Princess
Chris Fennimore, WQED
Julia Gongaware, Eat Pittsburgh
Gretchen McKay, Pittsburgh Post-Gazette
Jessica Merchant, How Sweet It Is Blog
Doug Oster, Tribune-Review and
Madeline Quigley, Good Food Pittsburgh
Jeff Rose, Local Magazine
Rick Sebak, WQED
Ronald Sofranko, Sofranko Advisory Group
Sarah Thomas-Drawbaugh, Healthyish Foods
Walt Vinoski, Vinoski Winery
Chef Frank Vitale, Owner of Cucina Vitale
Linda Weissert, Dinner Plan-It Blogger
Leigh White, Pittsburgh Downtown Partnership

Restaurant Application Form

Restaurant Name
Contact Name
Participating Chef
Contact Email
Mobile Phone

Choose 1, 2, or all 3 choices:
I will prepare an appetizerI will prepare an entreeI will prepare a dessert

Name of Appetizer
Name of Entree
Name of Dessert
Yes, We would like to be a part of Peoples “Cooking with Gas” social media promotion and will email Jamie Novak.

Event Day Food Station Requirements
• Savor Pittsburgh will provide one skirted 8-foot table for presentation and one skirted 8-foot table for food preparation for those entering 1 or 2 categories.
• If you are entering all 3 categories, two tables will be provided for presentation and two tables will be provided for preparation. Plastic cutlery and plates will be provided for serving the public. China plates and silverware will be
provided for serving the judges.
• YOU are responsible for preparing two (2) presentation plates for the judges in each category you enter. These are for viewing purposes only and will NOT be tasted. You must provide your own presentation plates.
• Clean water and ice will be available. A refrigerated truck will be available onsite for storage of perishable items.
• Please note that you MUST prepare 1,000 samples for the public and it must be the same food that you submit for judging. We kindly request that all restaurants serve samples until 9:00 p.m. The award presentation will be at 9:30 p.m.

2016 Judges

Heidi Balas, The Steel Trap Blog
Andrea Bosco Stehle, WHIRL Magazine & Edible Allegheny Magazine
Victoria Bradley, TABLE Magazine
Terri Dowd, Parmesan Princess & Between the Eats
Christina French, TABLE Magazine
Julia Gonagaware, eatPGH
Executive Chef Ricky Kirsop
Cindi Lash, Pittsburgh Magazine
Jessica Merchant, How Sweet It Is Cookbook Author & Blogger
Michael Machosky, Pittsburgh Tribune-Review
Doug Oster, Pittsburgh Tribune-Review
Rick Sebak, WQED
Linda Weissert, Dinner Plan-It Blogger

2016 Culinary Competition Winners

Dish of the Year
The Commoner

People’s Choice
Revel + Roost

Best Appetizer
Revel + Roost

Best Entree
McCormick & Schmick’s Seafood & Steaks (Piatt Place)

Best Dessert
Nemacolin Woodlands Resort