Columbia, Mo.,—Chef Adam Wells-Morgan, with FlyOver in Columbia, took top honors at the ninth annual Mid-Missouri Taste of Elegance culinary competition held January 6 at the Holiday Inn Executive Center. His entrée, “Winter in Missouri” Spiced Pork Tenderloin—Mulling Spice Brined Pork Tenderloin, Roasted Acorn Squash, Barley and Smoked Pork Rib “Risotto,” Roasted Apple and Chili Mostarda and Mulled Wine Shrub, received the $1,000 top award and the opportunity to attend the National Pork Summit to be held April 1-4 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 and Serenity Valley Winery for providing wine samples during the banquet.
Over 200 people sampled the dishes during a reception to honor Food Bank donors. Guests voted Chef Charles Williams with Bleu the People’s Choice winner for his entrée, Grilled Pork Chop with Roasted Garlic Mash and Brussels. He also received third place and $250.
The second place award and $500 went to Chef Devin Angsten with The Club at Old Hawthorne in Columbia for his Four Way Pork Roulade with Potato Pave, Sous Vide Celery Root Puree, Fried Rainbow Carrots, Blood Orange Reduction and Smoked Ancho Pig Stamp.
Seven chefs prepared dishes for judging on originality, taste, appearance and menu applicability. This year’s judges included: Chef Branden Bentley with Aviary Café in Springfield; Chef Aaron Gregory with the Ramada Oasis Convention Center and Fire and Ice Restaurant in Springfield; and Scott Rowson, Show Me Eats blogger and communications consultant with Show Me Quality Communications.
Additional chefs competing included Chef Bryan Maness, Ozark Mountain Biscuit Company, Columbia; Chef Trey Quinlan, The Wolf’s Head, Columbia; Chef Jim Quinn, Holiday Inn Executive Center, Columbia; and Chef Reed Crull, University Club of MU, 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.