Celebrating National Culinary Arts Month at Allegheny Health Network (AHN)…highlighting Pittsburgh’s culinary roots with a Latin-inspired twist during a popular Guest Chef event! This featured dish was a collaborative creation by Cura Executive Chef and Assistant Director Mario Aponte, representing AHN Canonsburg Hospital and AHN Jefferson Hospital, alongside Cura Executive Chef Mike Dingler of AHN West Penn Hospital. The culinary team developed a unique take on the empanada, using two empanada shells to sandwich and crimp a savory Yukon potato and butternut squash filling. Seasonal ingredients were intentionally selected to reflect the flavors of fall. Guest preferences were also thoughtfully considered, with a customizable topping bar designed to create a personalized dining experience. Toppings included: Kielbasa; Roasted beets; Sweet potato; Toasted pumpkin seeds; Bull’s blood microgreens; and Tomatillo crema. This chef-driven collaboration showcased creativity, seasonal ingredients, and a guest-centered approach to culinary innovation! Experience the recipe here.
