January 12, 2010
For More Information, contact
Diane Slater, (573) 445-8375
Mid-Missouri Chefs Participate in Annual
Taste of Elegance Culinary Competition
Columbia, Mo.,—Chef Adam Wells-Morgan with the Club at Old Hawthorne in Columbia received highest honors during the Mid-Missouri Taste of Elegance culinary competition held January 11 at the Holiday Inn Select Executive Center. Chef Adam prepared a Duo of Pork: Sumac and Rosemary Scented Pork Loin and Cider Braised Pork Shoulder served with White Cheddar Grits, Crispy Carrots and Leeks, and Apple Spice Gastrique. His winning dish earned the $1,000 top award and the opportunity to compete in the National Taste of Elegance event to be held later this year.
The Mid-Missouri Taste of Elegance was hosted by the Missouri Pork Association and the Central Missouri Food Bank. Pork products for the evening were sponsored by Cargill featuring Sysco Corporation’s premium White Marble Farms pork. The Holiday Inn Select Executive Center and Missouri Wine and Grape Board provided additional support.
Eight chefs prepared dishes for judging on originality, taste and presentation. Previous winners, master chefs and food editors may serve as judges. More than 200 attendees also sampled the dishes during a reception to honor Central Missouri Food Bank donors. Guests voted Chef Adam Wells-Morgan the People’s Choice Award winner.
Second place and $500 went to Chef Trey Quinlan with Bleu Restaurant & Wine Bar in Columbia for his entrée, Smokin Piggy on the Skidds. Chef Jason Mooney of the Grand Cru Restaurant in Columbia received third place and $250 with his entrée, Pork Osso Bucco with Roasted Root Vegetables.
Additional chefs competing included Chef Jeremy Holtmeyer, Park Place in Jefferson City; Chef Greg Brockmeier, Hemingway’s Wine & Bistro in Columbia; Chef Jerry Brown, Holiday Inn Executive Center in Columbia; Chef Mandy Mooney, The Tiger Hotel in Columbia; and Chef Brian Taborski, University Catering & Event Services.
This is the 23rd year for national Taste of Elegance events. The National Pork Board sponsored the first event in 1987.
“We are proud to sponsor the Taste of Elegance events,” said Don Nikodim, executive vice president of the Missouri Pork Association. “Working with chefs to create new menu items, then promoting those items, helps build demand for pork, while introducing consumers to the product’s great taste.”
The Missouri Pork Association represents the state’s pork producers in the areas of promotion, research, education and legislation. For more information about this or any other programs of the Missouri Pork Association, go to www.mopork.com, or call the Missouri Pork Association office at (573) 445-8375.
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