St. Louis, Mo.,—Chef Edward Richardson with Roth Living in Richmond Heights, Missouri, took top honors at the annual St. Louis Taste of Elegance culinary competition held October 24 at the Renaissance St. Louis Airport Hotel. His entrée, Crispy Pork Belly Bento with Pork Confit Egg Roll and Pork Custard, received the $1,000 top award.

 

The St. Louis Taste of Elegance was hosted by the Missouri Pork Association, Illinois Pork Producers Association, and the St. Louis Area Foodbank. The Renaissance St. Louis Airport Hotel and Missouri Wine and Grape Board provided additional support. Thanks to St. James Winery and Small Batch Winery for providing wine samples during the banquet.

 

Almost 300 people sampled the dishes during a reception to honor Food Bank donors. Guests voted Chef Richardson the People’s Choice winner. For this honor, he received a set of Mercer Knives.

 

The second place award and $500 went to Chef Will Mabrey with Timothy’s in Creve Coeur for his Crispy Pork Belly, Sweet Potato Puree, Braised Kale and Agrodolce. Third place and $250 went to Chef Patrick Whitener from St. Louis Union Station Hotel in St. Louis for his Porkin’ Under Pressure dish – Duet Pork Belly & Galantine of Pork Loin Mousseline, Butternut Squash Espuma, Peach & Beet Coulis, Quick Pickle Haricot Verts and Sweet Pomme Allumettes.

 

Nine chefs prepared dishes for judging on originality, taste, appearance, and menu applicability. This year’s judges included: Chef Casey Shiller and Chef Robert Hertel, both with the St. Louis Community College at Forest Park, and Mike Gau with Middendorf Meat Company.

 

Additional chefs competing included Chef Shun Ammons, 1818 Chophouse, Edwardsville, IL; Chef Scottie Corrigan, Commonwealth, St. Louis; Chef Timothy Eagan, Fleur STL in St. Louis; Chef Adam Lambay, Hilton Ballpark Hotel, St. Louis; Chef Kenneth Hayden, Jr., K Hayden Chef Services & Catering, Dellwood; and Chef Phil Le, Saucy Porka Stl., LLC, St. Louis.

 

“We are proud to sponsor the Taste of Elegance events,” said Don Nikodim, executive director 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.Left to right, Chef Edward Richardson (1st Place and People’s Choice), Roth Living, Richmond Heights;
Chef Will Mabrey (2nd Place), Timothy’s, Creve Coeur;
Chef Patrick Whitener (3rd Place), St. Louis Union Station Hotel, St. Louis.

1st Place Entree – Crispy Pork Belly Bento with Pork Confit Egg Roll and Pork Custard

 

Second Place – Crispy Pork Belly, Sweet Potato Puree, Braised Kale and Agrodolce

 

Third Place – Porkin’ Under Pressure – Duet Pork Belly & Galantine of Pork Loin Mousseline, Butternut Squash Espuma, Peach & Beet Coulis, Quick Pickle Hariot Verts, Sweet Pomme Allumettes