Eight chefs from throughout the state of Wisconsin have been selected to compete in the 2016 Wisconsin's Taste of Elegance contest.
The contest will be held at the Kalahari Resort and Convention Center in Wisconsin Dells on Feb. 4. The Taste of Elegance encourages creative pork menuing and will feature original recipes from Wisconsin's top chefs. At stake in the competition is $2,000 in cash prizes and a complimentary trip from the National Pork Board to the Culinary Institute of America in Greystone, CA.
The public is invited to experience the flavor and quality of foods produced by the state's farmers and chefs at a reception on Feb. 4 beginning at 6:15 p.m. Attendees can sample menu specialties from the chefs competing in the Taste of Elegance and vote for their favorite entrée to determine the $250 People's Choice Award.
A panel of judges will determine the Chef Par Excellence, Superior Chef, and Premium Chef based on each entrée's taste, appearance, and originality. A $250 Best Use of Soy Award, sponsored by the Wisconsin Soybean Marketing Board, will also be presented to a chef featuring soy accompaniments with their pork entrée.
Tickets to the Taste of Elegance are $30 and available for purchase the day of the event.
The eight chefs selected to compete in the 2016 Wisconsin's Taste of Elegance are: Michael Althen, Elite Catering & Bakery, Baraboo; Ace Champion, Chef Champion LLC, De Pere; Diane Pedersen, Living Oaks, Iola; Jamie Pospeschil, Big Foot Country Club, Fontana; Nestor Sanchez, Milwaukee Athletic Club, Milwaukee; Charlie Stephens, Jacks or Better, Little Chute; Kurt Wagner, Machine Shed Restaurant, Pewaukee; and Rodrigo Juarez, Kalahari Resort, Wisconsin Dells.
The Taste of Elegance is sponsored by Johnsonville Sausage; Pork Checkoff; Wisconsin Soybean Marketing Board; and Wisconsin Pork Association. The event is held in conjunction with the Corn/Soy/Pork Expo, which takes place February 4-5 at the Kalahari Resort, Wisc. Dells.
For pork recipes and cooking tips, along with more about the Wisconsin Pork Association, visit www.wppa.org.