Pork Congress 2012 - Iowa Pork Producers Association

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Dubuque chef named Chef Par Excellence at 2012 Iowa Pork Taste of Elegance A chef from the Diamond Jo Casino in Dubuque was proclaimed the winner of the 2012 Iowa Pork Taste of Elegance competition in Des Moines. Chef Jon Nelson was named Chef Par Excellence in the Iowa Pork Producers Association’s 25 th annual culinary contest Jan. 23. He prepared a pork dish he titled “Pur Porc.” Nelson earned a plaque, $1,000 and the opportunity to compete in the National Taste of Elegance event in California this spring. Another Dubuque chef placed second in the contest and earned the title of Superior Chef. Chef Andrew James Weis of Caroline’s Restaurant at the Hotel Julien Dubuque prepared an entrée titled “Pork Ribeye Specialty” and he won a plaque and $500. The third place winner was Chef Aaron King of Dos Rios/Big City Burgers and Greens/Catering DSM in Des Moines. As Premier Chef, King received a plaque and $250. His “Pork 3 Ways” entrée featured Honey and Cider Caramelized Pork Belly, Morse Farms Satsuma Mandarin Marmalade, Pig Skin Ravioli, House-cured Whiskey Smoked Ham and Lentil Parfait, and Adobo Pork Loin with Negro Mole. Chef Joseph Weisz of the Iowa Stater Restaurant in Ames took home the People’s Choice Award. The 2011 Iowa Pork Taste of Elegance Superior Chef was a lastminute replacement in the contest and he won a plaque and $250 with an entrée he called “Tre Carbonara.” A total of eleven chefs from Iowa restaurants competed for the top prize in this year’s contest at the Des Moines 2011 Iowa Pork Queen Cheyenne McNichols with Chef Jon Nelson, 2012 Iowa Pork Taste of Elegance Chef Par Excellence 22 March 2012
Nearly 300 invited guests enjoyed the evening reception Marriott. A visiting chef from Manitoba, Canada, competed, but was only eligible for the People’s Choice Award. Each of the chefs was required to use a fresh pork cut in an original entrée. The winning pork dishes were selected on the basis of taste, appearance and originality by a panel of judges. Following the day’s competition, nearly 300 invited guests enjoyed the evening reception and samples of each contestant’s entrée, as well as samples from several Central Iowa wineries. The Taste of Elegance is a Pork Checkoff-funded culinary competition designed to inspire innovative and exciting ways to menu pork. This event brings together talented chefs from across Iowa for an elegant occasion that highlights pork and its popularity as a menu favorite. The 2012 IPPA Taste of Elegance competition helped kick off the 40 th annual Iowa Pork Congress, held Jan. 25 and 26 at the Iowa Events Center. 2012 Taste of Elegance Participating Chefs • Chef Aaron King - Dos Rios/Big City Burgers & Greens/Catering, Des Moines • Chef Patricia Weidner - Prairie Meadows Racetrack & Casino, Altoona • Chef Rick Beaulieu - Bev’s On The River, Sioux City • Chef Jon Nelson - Diamond Jo Casino, Dubuque • Chef Ephraim Malag - Tournament Club of Iowa, Polk City • Chef Rob Thomas - Manitoba, Canada • Chef Justin Scardina - La Rana Bistro. Decorah • Chef Andrew James Weis - Caroline’s Restaurant/ Hotel Julian, Dubuque • Chef Bryan Manning - Hotel Fort Des Moines/ Raccoon River Brewing Co., Des Moines • Chef Robert Day - The Faithful Pilot Café & Spirits, Le Claire • Chef Henry Rodriguez - Otis & Henry’s Bar & Grill, Waterloo • Chef Daniel Ankrum - Art House Café, Waterloo March 2012 23
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Pork Congress 2012 - Iowa Pork Producers Association

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