Taste of Elegance

The Taste of Elegance is one of the major cooking events for professional chefs in the industry. Sponsored by the National Pork Board, this culinary competition is designed to inspire innovative and exciting ways to menu pork. Since 1987, the Taste of Elegance competition has evolved into more than twenty regional competitions annually. Winning chefs are invited to participate in the National Taste of Elegance. The national event brings together talented, winning chefs from across the country. The program provides an exciting competition in the chef community while also serving as a learning exchange for the chefs. At every competition, prizes are awarded for outstanding pork dishes based on a variety of factors, including taste, originality and presentation. Judges for the events have included master chefs, food editors and past Taste of Elegance winners.

Prizes include:
First Place – $1,000 and an expense paid trip to the National Pork Summit
Second Place – $500
Third Place – $250
People’s Choice – $100

MPA-Sponsored Taste of Elegance Events

2018 Mid-Missouri Taste of Elegance

January 10, 2018
Holiday Inn Executive Center
Columbia, Missouri

First Place	Chef Abi Velez Les Bourgeois Vineyards – Rocheport	Pork Wellington with Prosciutto, Bacon and Mushroom Jam in a Puff Pastry, on a Bed of Roasted Carrots and Fried Brussels Sprout Leaves with Cranberry Sauce
Second Place	Chef Josh Walton Holiday Inn Executive Center – Columbia	Bacon Wrapped Pork Tenderloin with Orange Balsamic Glaze
Third Place	Cheyney Andrews Bleu Events – Columbia	Pork Belly Brasato, Pork Chicharrones, Plum Reduction, Celeriac Puree, Baked Apple Puree and Heritage Carrots
People’s Choice	Chef Abi Velez Les Bourgeois Vineyards – Rocheport	Pork Wellington with Prosciutto, Bacon and Mushroom Jam in a Puff Pastry, on a Bed of Roasted Carrots and Fried Brussels Sprout Leaves with Cranberry Sauce

Next Event is January 12, 2019 at the Holiday Inn Executive Center.

2018 Kansas City Taste of Elegance

February 20, 2018
Harrah’s North
North Kansas City, Missouri

First Place	Chef Michael Lamping Lake Quivira Country Club – Lake Quiviora, KS	Pistachio and Cherry wrapped Duroc Pork Tenderloin, Candied Red Onion Pork Jus, Crispy Bourbon Maple Pork Belly, Scallion Waffle, Parsnip Silk, Roasted Sweet Potatoes, Brussels Sprouts, Pearl Onion
Second Place	Michael Chrostowski Herndon Career Center Raytown Schools – Olathe, KS	Pinenut Encrusted Pork Tenderloin with Yukon Potato Puree, Rich Veal Reduction and Vegetable Bouquetiere
Third Place & People’s Choice	Brian Hove Kozak’s Laketown Grill – Smithville, MO	Smoked Caribbean Baby Back Ribs

2017 St. Louis Taste of Elegance

November 6, 2017
Renaissance Hotel
St. Louis, Missouri

First Place	Chef Russel Cunningham St. Louis Union Station Hotel – St. Louis, MO	Sous Vide Duroc Pork Tenderloin and Slow Roasted Pork Belly
Second Place	Chef Timothy Eagan DoubleTree Collinsville/Porter’s Steakhouse – Collinsville, IL	Braised Pork Tamale with Crispy Belly
Third Place	Chef Gary Suarez Jazz at the Bistro – St. Louis, MO	Bandeja Paisa
People’s Choice Tied	Chef Timothy Eagan DoubleTree Collinsville/Porter’s Steakhouse – Collinsville, IL	Braised Pork Tamale with Crispy Belly

Next Event is November 6, 2018 at the Renaissance Hotel in St. Louis.

2018 Springfield/Branson Taste of Elegance

March 12, 2018
Ramada Oasis Convention Center
Springfield, Missouri

First Place	Chef Kevin Mueller The Aviary Cafe – Springfield, MO	Ham & Beans – Cured Pork Tenderloin en Persillade with Cornbread and Buttermilk Puree, Rainbow Butter, Bean Cassoulet, Charred Pickled Corn, Mustard Greens and Sausage Pate Fritters
Second Place	Chef Rick Hoenshell Oasis Fire and Ice Restaurant – Springfield, MO	Cocoa Chili Pork Loin with Chorizo Oaxaca Grits, Agave Lime Gastrique, Roasted Chayote & Onions, Chipotle Crème Fraiche & Cilantro Oil
Third Place	Chef Branden Bentley The Chateau on the Lake – Branson, MO	Duroc Pork Filet with Trotter Stock Glace, Caramelized Onion and Fontina Tortellini in Sherry Cream, Pea Puree with Buttered Sweet Peas, Pork Skin Gremolata, Crispy Pork Belly and Pork Fat Focaccia Tuile
People’s Choice Tied	Chef Branden Bentley The Chateau on the Lake – Branson, MO	Duroc Pork Filet with Trotter Stock Glace, Caramelized Onion and Fontina Tortellini in Sherry Cream, Pea Puree with Buttered Sweet Peas, Pork Skin Gremolata, Crispy Pork Belly and Pork Fat Focaccia Tuile