Tuesday evening the Indiana Pork Producers held their Taste of Elegance. The event provides the opportunity for legislators, ag industry leaders and pork producers to come together to taste unique culinary creations centered around pork. Sarah Ford, director of public and industry relations with Indiana Pork says the event helps connect with some of the top chef’s in the state. “If we need them to do a recipe demonstration at the Indiana State Fair – with pork products that someone can make at home,” she says, “they’re willing to do that.”
Ford tells Brownfield this year chefs embraced their creativity with the versatility of pork. “We saw a lot of pork belly,” she says. “Not just served as bacon as you would normally see it – but fried in different ways and show differently.” Ford says they even had one chef serve a braised tail. The chef’s competition allows those that love food to step out of their comfort zone with items not traditionally served with pork.
Chef Brendon Cheney of the JW Marriott was named Chef Par Excellence. His winning dish was pork and apple caramel roulade with bacon
Photo courtesy of Indiana Pork
glacage. Cheney will now represent Indiana at the Pork Summit hosted by the National Pork Board in Nappy Valley, CA.
Other winning chefs from the night include:
- Superior Chef Award: Greg Schiesser – Indiana Downs, Indianapolis
- Premium Chef Award: Roger Duran – Barcelona Tapas, Indianapolis
- Wine Pairing Award: Josh Horrigan – The Chef’s Academy, Indianapolis
- People’s Choice Award – Favorite Entrée: Carlos Salazar, Oakley’s Bistro, Indianapolis
- People’s Choice Award – Favorite Wine: Mango Mania – Satek Winery, Fremont
- People’s Choice Award – Best Display: Brendon Cheney, JW Marriott, Indianapolis
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