As the leaves morph into crisp hues of red, orange, and yellow, our admiration for foods of the same colors — apple, pumpkin, and squash — returns. Our taste buds crave the flavors of fall, from seasonal pies to hearty casseroles. When we asked Chef Anthony Falcon of Gaucho Parrilla Argentina to whip up a recipe using pumpkin, nutmeg, and walnuts, he jumped on it. The result? The radiant, roasted pumpkin on our cover! Read the recipe here. There is more pumpkin to be had — Bocktown Beer and Grill has reinstated its seasonal bisque, and homemade pumpkin roll made our Editors’ Top 10 list of Thanksgiving favorites.
Fall is a season of renewal. Feel inspired for a fresh start by Pittsburgh’s Action News 4 reporter Sheldon Ingram. The holistic health coach shares his passion for helping others with the healing power of food. Get a taste of Umi’s superior sushi here. Executive Chef Mr. Shu and Sous Chef Jesse Wilson will celebrate the restaurant’s 15-year anniversary in 2015. We’re celebrating their talent, technique, and tasty toro.
Renew your appreciation for hand-crafted cocktails at Stay Tuned Distillery in Munhall. Journey with us behind the scenes of gin production and operations in the snug, historic building. The ingredients that comprise the small-batch spirits are poetic.
Thanksgiving Day is just around the corner! Impress your family with the perfect bird. The secret to golden, crispy turkey? Giant Eagle Market District Corporate Chef John Gruver shares his kitchen wisdom (recipe coming soon to online!). And, save the date for November 18! WHIRL Magazine presents the second annual Chef’s Best Dish event at the Circuit Center & Ballroom in South Side. Prep your palate for delicious samplings from the city’s top chefs, then get your vote on.
Andrea Bosco, Executive Editor