Tuesday, Jun 30, 2009
For Immediate Release
Contact: Cindy Cunningham (515) 223-2600
CCunningham@Pork.org
Stephan Hesse, executive chef of The Oak Grill in Minneapolis, Minn., won top honors in the 20th annual national Taste of Elegance™ contest June 29 in Baltimore, Md. The competition, sponsored by the Pork Checkoff, featured 29 chefs, all winners of state and regional Taste of Elegance contests.
Hesse earned Chef Par Excellence honors with his winning entrée of Curry Pork Belly and Coconut Panna Cotta and a check for $5,000.
"The national Taste of Elegance contest brought some of the nation's best chefs together to share their talent using pork," said Tim Bierman, a pork producer from Iowa and National Pork Board member. "By reaching chefs through Checkoff programs like this, the goal is to increase pork items on menus."
In the national contest, competing chefs from Arizona, California, Colorado, Florida, Georgia, Illinois, Indiana, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Missouri, Nebraska, Nevada, Ohio, Oklahoma, Oregon, Pennsylvania, South Dakota, Tennessee, Texas and Wisconsin created original pork entrees that were judged for taste, appearance and originality. The Taste of Elegance contest was created to encourage chefs to use pork more frequently in creative, non-traditional ways.
Other chefs that received honors at the contest include Stephen Marshall of Medici in Las Vegas, Nev., who earned the Superior Chef Award and $2,000 with his Spiced Pork Belly and Mark Brown of The River Club in Suwanne, Ga., who earned the Premium Chef Award and $1,000 with his Piedmont Pork. The other five finalists in the 2009 National Taste of Elegance contest were: Rudy Garza of True Flavors Culinary Planners in San Antonio, Texas; Eddie Tancredi of Rosendales in Columbus, Ohio; James Abbott of Fusions Catering in Sioux Falls, S.D.; Robert Iannaccone of Brookside Country Club in Macungie, Pa. and Joel Cooper of Wolfgang Puck Catering at the University of Chicago in Chicago, Ill.
New this year was Media Choice award. The national foodservice media in attendance presented this award to Stephen Marshall.
Foppiano Wines of Healdsburg, Ca. presented Julia Lopez of ALO in Dallas, Texas with their wine pairing award and John Monnich of Silkwood Wines in Modest, Ca. presented Eddie Tancredi with their wine pairing award.
Again this year was the opportunity for the competing chefs to attend an abridged version of Pork 101, a Checkoff-funded short course that focuses on pork quality, consistency and value.
"The chefs were able to view a hog carcass being broken down into different cuts," said Bierman. "These chefs are the trendsetters of the food industry, and reaching out to them through a seminar like this is part of our overall effort to increase pork demand."
Judges for this year's event included:
Marc Orfaly of Pigalle; Boston, Mass.
Deb Paquette of Zola; Nashville, Tenn.
Kent Rathbun of Abacus; Dallas, Texas
Joseph Royer of Saturn Grill; Oklahoma City, Okla.
Charlie Torgerson of Famous Dave's; Minneapolis, Minn.
Tyler Wiard of Elway's; Denver, Colo.
The Checkoff partnered with Cargill, featuring Sysco Corporation's premium White Marble Farms in providing pork for the competition. In addition to sponsoring the national event, Cargill also sponsored 23 state and regional Taste of Elegance contests by providing $500 and pork at each event. Cargill also provided all participating chefs Diamond Crystal Kosher salt and Peter's chocolates.
Other cosponsors for the Checkoff-funded national Taste of Elegance event were Baltimore Renaissance Harborplace Hotel of Baltimore, Chefwear®, Petite Sirah I Love You wines and Bauscher, Inc.
The National Pork Board has responsibility for Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold. The Pork Checkoff funds national and state programs in advertising, consumer information, retail and foodservice marketing, export market promotion, production improvement, technology, swine health, pork safety and environmental management. For information on Checkoff-funded programs, pork producers can call the Pork Checkoff Service Center at (800) 456-PORK or check the Internet at www.pork.org.
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Note to media: A complete list of contestant follows. Pork producers are available to interview about this story. To arrange for an interview, please contact Cindy Cunningham, assistant vice president of communications at the National Pork Board, at 515-223-2600.
James Abbott
Fusions Catering
Sioux Falls, SD
Thai Style Pork
Jeff Bane, CEC
The Chef's Academy
Indianapolis, IN
Butter Scotched Pork
Mark Brown, CEC
The River Club
Suwanee, GA
Piedmont Pork
Michael Caudill
The Duquesne Club
Pittsburgh, PA
All American Ball Park Pork
Ben Clay
Les Bourgeois
Rocheport, MO
Vignole Braised Pork Osso Bucco with Chinese Black Rice, Cayote Squash, Five Spiced Pigs and Coriander Salad
Joel C. Cooper
Wolfgang Puck Catering at the University of Chicago
Chicago, IL
Porkloin stuffed with Gorgonzola Dolce and Medjoul Dates Cooked Sous Vide
Creamed leaves of brussel sprouts, summer truffle & shaved apple
Payton Curry
Digestif
Scottsdale, AZ
Braised White Marble Farms Pork Belly, Mayas Farm Micro Arugula, Lardo Wrapped Charles Okui Strawberries, Toasted Pistachios, Tuscan Olive oil
Chris Douglass
Ashmont Grill
Dorchester, MA
Slow Roasted Pork Belly w/Apple Slaw & Cider Glaze
Keith Falco
Vivace/Denver Renaissance
Denver, CO
Guinness Braised Pork Butt
Hyang-Mi Frost
Duquesne Club
Pittsburgh, PA
Duo of Pork Loin with Braised Neck Bone
Robert Gamble
Janesville Country Club
Janesville, WI
Yucatan Braised Pork
Rudy Bazan Garza II
True Flavors Culinary Planners
San Antonio, TX
Burnt Orange Glazed Pork Crepinette, Panchetta Crusted Potato
Apple Tartlett, Fennel, Onion and Apple Marmalade, Baby Arugula and Frizee Salad, Applewood Smoked Bacon Viniagrette, El Presidente Traditional Demi De Cochon, Bavarian Bock and Whole Grain Mustard Cream Sauce & Bacon Stained Glass
Jason Gomez
Isle of Capri Casino
Chile Spiced Pork Cheek Squash Blossom, Pumpkin Seed Tempura
Rhubarb Gastrique and Arugula & Prosciutto Salad
Stephan Hesse
The Oak Grill
Minneapolis, MN
Curry Pork Belly & Coconut Panna Cotta
Robert J. Iannaccone
Brookside Country Club
Macungie, PA
Baby Back Confit and Truffle Stuffed Pork Loin-Sauce Perigueux
Sweet Potato Gratin w/Pork Belly-Zucchini "Carbonaro"
Andrew Little
The Sheppard Mansion
Hanover, PA
Rillette of Rettland Farms' Berkshire Pork With glazed 'confit' of Yukon golden potato, morel mushrooms, warmed frisee lettuce, English pea sauce
Julia A. Lopez
ALO
Dallas, TX
Orange Maple Glazed Pork
Stephen Marshall
Medici
Las Vegas, NV
Spiced Pork Belly
Fresh hearts of palm cannelloini
Braised leeks and apple glaze
Peter Olsacher
Bahama Breeze
Orlando, FL
Sugarcane Skewered Slow Cooked Ham Roast with Sweet Soy Glaze
Jim Phillips
Barona Resort and Casino
Lakeside, CA
Chop en Crepinette & "Lattice Pie"
Andrew N Racin
Eastland Café
Nashville, TN
Flyte of Pork
Lane Rosenberry
The Lodge at Wildnerness Ridge
Lincoln, NE
Pecan Crusted Pork Rib Eye, Ham-Hock Braised Collard Greens
Rosemary Potato Puree, Pine Nut-Bacon Brown Butter & Asiago Shavings
Haley Lynn Silhacek
Ferrari's Restorante
Cedar Falls, IA
Spice Rubbed Pork Loin w/a Cider, Bourbon Mustard Sauce
Grilled Potato Napolean layered with Herbed Goat Cheese and Warm Oregano Vinaigrette accompanied by Candied Carrots
Chris Stroup
Renaissance St. Louis Hotel
St. Louis, MO
Pork Chop with House-Made Bacon
Heirloom Apple and Sweet Potato Tarte Tatin with Missouri Goat Cheese
Eddie Tancredi
Rosendales
Columbus, OH
Pan Roasted White Marble Farms Pork Loin
BBQ Glazed Pork Belly, White Bean Cassoulet, Sweet Potato Puree
House Made Pork Rinds, Bacon Foam and Natural Pork Jus
Joshua Valentine
The Coach House Restaurant
Oklahoma City, OK
Pork Belly Rillettes with Pork and Apple Ravioli
Todd Van Wieren, CEC
Boatwerks Waterfront Restaurant
Holland, MI
"Fusion" Trio
Justin Woo
The Oak Room at the Intercontinental Hotel
Kansas City, MO
Pork Cheek with Spicy Pork Ravioli
Truffle Reduction, Bulls Blood and Brussels Sprouts
Robert Young
Spirit Mountain Casino
Grand Ronde, OR
Espresso & Pinenut Encrusted Pork Chop
Served with White Chocolate - Chipotle Sauce & Balsamic Fig Syrup