The Michigan Taste of Elegance is held annually in February to invite chef's to develop new pork entree's that could be served at their establishments. The Grand Prize is $1,000 and the opportunity to compete at the National Taste of Elegance contest held in April/May. The Grand Prize at the National Taste of Elegance is $5,000 along with other prizes. For more information on the Taste of Elegance, contact Mary Kelpinski. Click to view the rules, guidelines and entry form.
Chefs wow judges with creative pork entrees
LANSING—From the international “Pan Asian trio” to the comically named “Everything but the oink”, the Michigan Pork Producers Association (MPPA) annual Taste of Elegance featured a wide-array of entrées sure to make any pork lover’s mouth water.
Chefs, MPPA members and guests milled around the ballroom of the Lansing Center Feb. 21 in hopes of getting a whiff—if not a taste—of the unique creations of 11 chefs, all of whom were vying for the $1,000 first prize and a chance to move on to the contests’ national finals in Lakeside, Calif., in May.
In the end, Jake Robinson from the Pacific Rim Restaurant in Ann Arbor walked away with the title of Chef Par Excellence. The judges declared his Pan Asian Trio the most unique dish of the night.
“He really had three completely different entrees on one plate,” Kevin Cronin, judge and head chef from Dusty’s Wine Bar in Okemos, said. “It takes a lot of finesse to cook a piece of pork properly. He did it with a trendy dish that involved multiple preparations. That’s not easy to do.”
Second prize, or Superior Chef, went to Scott Swamba of S.M.S. Catering in Howell, while Chris Uhl of Classic Fare Catering at Central Michigan University went home with the third place title of Premium Chef.
Dave Rensi, head chef from St. Joseph/Mercy Hospital in Ann Arbor was also a judge. As a five-time winner of the event, Rensi knows what it takes to move on to the next level. “It’s important that dishes are cooked properly and served hot. There were a lot of good choices tonight,” he said.
The event, now in its 19th year, challenges chefs from around the state to create a one-of-a-kind meal using the other white meat as a focal point. Michigan, like 19 other states, hosts a regional qualifying round, that sends a winner on to compete with chefs from throughout the country in the National Pork Board’s Taste of Elegance, an event that boasts of a grand prize valued at more than $5000.00.
Mary Kelpinski, executive director of the Michigan Pork Producers Association, says the contest is a great way to get more chefs interested in adding pork to their menus.
“Pork tends to be somewhat underrepresented on restaurant and catering menus,” she explained. “This contest gives chefs the chance to test their culinary skill while giving us an opportunity to get them thinking about pork entrees. It’s a good opportunity for everyone involved—from the chefs to restaurant guests and even for our pork producers.”
Other chefs vying for the title included: Geoffrey Jones of the Traverse Manor in Traverse City; Aaron Cozadd of The Clarkston Café in Clarkston; Frank Luzietti of Luzietti in Brighton; Greg Upshur of Ford Estates in Ann Arbor; Matthew Dunaj of Marabu, Inc., in Roseville; Steve Grostick of Five Lakes Grill in Milford; Jeffery Langer of the Lansing Center in Lansing; and Todd Van Wieren of Boatwerks in Holland.
The Taste of Elegance was sponsored by Cargill White Marble Farms in conjunction with MPPA.
MPPA is a Holt-based commodity organization that administers producer-funded pork promotion, consumer information, and research programs, and monitors public policy activities affecting Michigan’s 2,000 pork producers.