Elite Catering Chef Named Taste of Elegance Winner
The South Dakota Pork Producers Council held their 28th Annual Taste of Elegance competition on Sunday, February 21, 2016 at the Sioux Falls Convention Center. The Taste of Elegance Competition is one of the pork industry’s premier events in the food service industry. This year’s first place winning entrée, Fairy Tales, featured head cuts and the petite tender which taken out of the shoulder prepared by Chef Daniel Meyer; the owner and head chef at Elite Catering, Sioux Falls. This was Chef Meyers’s third time competing in South Dakota’s Taste of Elegance and winning 1st place all 3 times.
“The South Dakota Taste of Elegance really showed the upcoming talent of the Midwest chefs and their utilization of all parts of the animal including brain, ears and jowl. It’s nice to see creativity of underutilized parts of the whole hog.” stated Chef Steve Hesse,Executive Chef at Libertine Restaurant; Minneapolis, SD and 2009 NPB National Taste of Elegance Winner.
“I was impressed with what the chefs brought to the judging table this year, we saw everything from head to toe and it was good! I loved that the chefs knew that the pork industry has an internal temperature of 145; I had a chop that was one of the best I have ever had and that made me really happy; working for the pork industry it is awesome to see what the chefs are doing with our product and we thank them, stated Anne Rehnstrom of the National Pork Board in Des Moines, IA.
The Sioux Falls Taste of Elegance continues to wow. It is exciting to see seasoned participants return as they meet the exciting challenge of new additions, fresh ideas and well made dishes. This year a variety of well showcased recipes demonstrated a broad range of cuts, colorful creativity. The chefs displayed new and historic cooking technique with solid results for the out of the box to traditional fare. Bravo to the Chefs, the region and the support. Let’s keep growing! , stated Celebrated Chef Michael Foley, Celebrated Chef, President and Chief Innovation Office for Michael Foley Food.com: a regional, national and international food and beverage design, management, manufacturing and operating company, Chicago, IL.
Meyer’s received an engraved crystal award, $1,000, and will attend the Pork Summit that will be held in St. Helena, California in the Napa Valley at the Culinary Institute of America’s Greystone Campus. He will have the opportunity to spend the weekend with Celebrity Chefs and Celebrated Chefs. They’ll experience butchering and cooking demonstrations and work alongside the Celebrated Chefs in Greystone’s world famous teaching kitchens. The Pork Summit will be held on April 1 – 4, 2016.
Chef Ryan Tracy and Chef Patrick Gilbertson of Bros Brasserie Americano, Sioux Falls, had another great experience of competing at the South Dakota Taste of Elegance. This year they received 2nd place in the competition with Carpaccio of Pork with Crispy Pig Head Torchon, and Chef Ryan Hembree of Trail Ridge Senior Living, Sioux Falls received 3rd place with Peruvian Style Puerco.
The Taste of Elegance is a culinary competition that encourages chefs to create innovative and exciting recipes using pork. A panel of four esteemed judges, including Celebrated Chef Michael Foley, Celebrated Chef, President and Chief Innovation Office for Michael Foley Food.com: a regional, national and international food and beverage design, management, manufacturing and operating company, Chicago, IL; Chef Benjamin Klinkel, Executive Chef at Tally’s Silver Spoon and the 2015 Taste of Elegance Winner; Rapid City, SD; Chef Steve Hesse, Executive Chef at Libertine Restaurant; Minneapolis, SD and 2009 NPB National Taste of Elegance Winner and
Chef Anne Rehnstrom, National Pork Board Administrative Assistant-Marketing; Des Moines, IA
judged the entrées of 8 chefs based on originality, appearance and taste.
The chefs prepared samples of their entrées for an evening event of nearly 500 people that attended this year’s Taste of Elegance Contest at the Sioux Falls Convention Center. Braiseo Pork Shank with Wasabi Potato Dumplings and Sichuan Sauce prepared by Chef Jean-Paul Nielsen of Riverfront Event Center, Yankton, received the People’s Choice Award, $250 and an engraved crystal award. The People’s Choice Runner-Up winner was Chef Nicholas Mangene of All Day Café / Taphouse 41, Sioux Falls, creating Sweet Cheeks and Ribeye. Guests also voted on the best display presentation by the chefs. Chef Jean-Paul Nielsen of Riverfront Event Center, Yankton received $100 and the Best Display Award.
Other participating chefs included Chef John Gilbertson, CEC from Sanford Health, Sioux Falls.
Sponsoring this year’s event were Smithfield; Zoetis; Strawbale Winery; Preferred Printing; Ag United for South Dakota; Dimock Cheese; O’ My Cupcakes; First Dakota National Bank; Campbell Supply; South Dakota Soybean Research & Promotion Council; National Pork Board and South Dakota Pork Producers Council.
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Outtagrass Cattle Co. cartoon by Jan Swan Wood for the June 19, 2021, edition of Tri-State Livestock News