Columbia, Mo.,—Chef Devin Angsten with the Barred Owl Butcher and Table in Columbia took top honors at the tenth annual Mid-Missouri Taste of Elegance culinary competition held January 11 at the Holiday Inn Executive Center. His entrée, Coppa Cabbage Roll wrapped with Pork Belly Pastrami, Winter Squash and Head Meat Hash and Mostarda, received the $1,000 top award and the opportunity to attend the National Pork Summit to be held April 6-9, 2017, in St. Helena, California.
The Mid-Missouri Taste of Elegance was hosted by the Missouri Pork Association and the Food Bank for Central and Northeast Missouri. All pork products for the evening were sponsored by Smithfield DURoC Pork. The Holiday Inn Executive Center and Missouri Wine and Grape Board provided additional support. Thanks to the Les Bourgeois Vineyards, Serenity Valley Winery and St. James Winery for providing wine samples during the banquet.
Almost 250 people sampled the dishes during a reception to honor Food Bank donors. Guests voted Chef Jonathon Martin with the Holiday Inn Executive Center the People’s Choice winner for his entrée, Bourbon Glazed Rib Chop.
The second place award and $500 went to Chef Aaron View with Les Bourgeois in Rocheport for his Pork Belly Omakase. Third place and $250 went to Chef Matthew Cone with FlyOver in Columbia for his Banh Missouri dish.
Seven chefs prepared dishes for judging on originality, taste, appearance and menu applicability. This year’s judges included: Chef Aaron Gregory with the Ramada Oasis Convention Center and Fire and Ice Restaurant in Springfield; Scott Rowson, Show Me Eats blogger and communications consultant with Show Me Quality Communications; and Chef Mark Sulltrop with 44 Stone Public House and 44 Canteen in Columbia.
Additional chefs competing included Chef Eric Seidler with Broadway Brewery, Columbia; Chef Ryan Arnold with the Club at Old Hawthorne, Columbia; and Chef Patrick Miller with Sweet Chipotle Catering, Columbia.
“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 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.
Note to Media: Photos of the winners and winning entrée’s are available. Please contact Diane Slater at (573) 445-8375.