The Wisconsin Pork Association 24th annual Taste of Elegance was held Thursday evening at the Kalahari in Wisconsin Dells. More than a thousand people attended the event featuring eight Wisconsin chefs.
Chef Jeffrey Orr of the University of Wisconsin-Madison Division of Housing Department of Dining and Culinary Services prepared a Sausage and Spiced Belly of Pork with Dated, Apricots, Pistachios and Pomegranate Sauce.
Chef Kevin Andraska of South Shore Restaurant in Mauston prepared a Ménage-a-Pork.
Chefs Rod Ladson and Efren Martinez of Johnny’s Italian Steakhouse in Middleton prepared a Cabernet and Maytag Crust Pork.
Chef Dave Bush of the Wisconsin Machine Shed in Pewaukee prepared a Frenched Center Cut Apricot Glazed Pork Chop
Chef Michael White of Biaggi’s in Madison entered a Smoked Pork Ravioli.
Chef Nicholas Bijak of the Heidel House Resort and Spa in Green Lake presented a Cilantro and Soy Marinated Pork Tenderloin.
Chef Miles Breed of the Great Karoo in Wisconsin Dells prepared a Ginger Braised Pork and Pork Rillette Crepinette.
Chef Matthew Leeper of the Falling Water Café in Middleton entered a Thai Braised Pork Belly Two Ways.
Judges for the event were Chef Jeff Igel, Culinary Arts Manager for the Fox Valley Technical College in Appleton, Chef Mike Obois of the House of Embers in Lake Delton and Chef Rob Gamble of the Janesville Country Club and the winner of last year’s Taste of Elegance.
The dishes were prepared and presented to the judges on Thursday afternoon and then served to attendees on Thursday evening.
Named Chef Par Excellence for 2012 was Chef Miles Breed of the Great Karoo, he gets
Chef Miles Breed
$750 and a weekend at the Culinary Institute of America’s Greystone Campus in St. Helena, California.
Chef Jeffrey Orr of the University of Wisconsin-Madison was named Superior Chef and wins $500.
Chef Michael White of Biaggi’s was named Premium Chef getting $250.
Voted “People’s Choice” by those in attendance was Chef Nicholas Bijak of the Heidel House Resort and Spa.
Guest speaker for the evening was Governor Scott Walker.
AUDIO: Chef Breed talks about his entry and restaurant 7:47 mp3
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