Boston area chefs were in rare form last Thursday night at the 12th Annual Edible Art at the Skywalk at the Top of the Hub. Tasked with interpreting their favorite works of art through the medium of food, chefs from more than a dozen restaurants were on hand to demonstrate their creativity outside the confines of the kitchen. Judges Victoria von Biel of Bon Appetit, Annie Copps of Boston Magazine and Paul Master-Karnik of the DeCordova Museum awarded the Edible Art Grand Prize to Paul O’Connell of Chez Henri for his reproduction of Jamie Wyeth’s “Gull with Fries.” The Chez Henri version was made with crushed mussel shells, salt, pepper, ketchup, paprika and white and yellow cornmeal and accompanied by fried fish and chips with homemade ketchup, pickled onions and tarter sauce. blu at the Sports Club LA was named the winner in the Artistic Interpretation category for pastry chef Michelle Vernier’s tribute to Christo and Jean Claude’s Saffron Gates in Central Park, which was made of saffron breadsticks and saffron pasta with rosemary and fig landscaping and a dried pumpernickel bread brick sidewalk surrounded by snow created from three kinds of salt and pepper. Chefs Stephen Brown and Eric Swartz of Davio’s ranked first in the Gourmet Excellence category, while the Top of the Hub chefs Mark Porcaro and Matthew Kallinikos took home the blue ribbon for Artistic Creativity. Chefs Markus Ripperger and Neftaly Reyes of 75 Chestnut won in the People’s Choice Category. The evening raises funds for the scholarship program at the Art Institute of Boston at Lesley University, so check back with us for details on next year’s event.