COLUMBIA - Eight local chefs engaged in a friendly competition to come up with a unique way to cook pork Monday. The Taste of Elegance is an annual food competition that occurs nationally. It also has been a local competition for the past five years.
The event is sponsored by the Missouri Pork Association. The goal of the association is to highlight pork as a healthy food option.The National Pork Association took a look at itself and made changes.
The competition featured chefs and their unique dishes from the following restaurants :
- Chef Steve Henderson of Hy-Vee, Conley Road, Columbia - Bangkok Peanut Pork Tenderloin, Couscous with Pignolis and Chicharrones
- Chef Patrick Wilson of Churchill's, Columbia - Pork Belly Shiitake Pie with Chestnuts, Apples and Roasted Grapes
- Chef Adam Wells-Morgan of The Club at Old Hawthorne, Columbia - "Pork and Beans" Herb Roasted Irish Pork Loin, Mashed Buttered White Beans, Caramelized Brussels Sprouts, Fennel Pollen Candied Walnuts, and Darjeeling Pear Cider
- Chef Dennis Clay of Les Bourgeois, Rocheport, MO - "Minestrone" Minestra con Salsicca E Malfatti (Minestrone Soup with Sausage and Malfatti)
- Chef Ben Parks of Bleu Restaurant and Wine Bar, Columbia - Crispy Slow-Cooked Suckling Pig, Vanilla Sage Demi-Glace, Parmesan Parsnips, Persimmons and Watercress
- Chef Trey Quinlan of Red & Moe, Columbia - Trotter Cigars & Consommé on the Rocks
- Chef Peter Hawkins of Grand Cru Restaurant, Columbia - Tres vias de carne de cerdo (Grilled Bacon Wrapped Piquant Peppers stuffed with Boursin Cheese and Slow Cooked Pork Carnittas served with Pickled Cabbage, Smoked Tomato Relish atop a Tortilla finished with Queso Fresca; and Braised Pork and Sweet Onion Tort, finished with a Green Apple and Mango Chutney
- Chef Bryan Maness Broadway Brewery, Columbia - Side of Pork Duo: Chianti Brasied Belly and Crispy Pancetta with Saffron Polenta, Carmalized Leeks and Blood Orange Gastrique