Chef Rob Gamble, Big Foot Country Club, Fontana, captured the Chef Par Excellence award at the 2013
Wisconsin’s Taste of Elegance competition with his entrée Korean Barbequed Pork Pierogi. Chef Gamble competed against six other finalists for the $750 award.
“I love Korean Barbeque and I have a Polish heritage, so I simply combined the two to create this unique entrée,” Chef Gamble says. “The Taste of Elegance is a great competition and it’s always been fun for me.”
As the Chef Par Excellence, Chef Gamble will be attending an educational weekend hosted by the National Pork Board and held at The Culinary Institute of America’s Greystone Campus in St. Helena, CA.
Chef James Deptula, Heartland Grill, Madison, received the $500 Superior Chef recognition for his preparation of A Pork Tasting of Mexico, Tamale, Pozole and Mole.
Chef Tyler Sailsbery, The Black Sheep Restaurant, Whitewater, was the recipient of the Premium Chef award and $250 with his Pancetta Wrapped Pork Tenderloin with Soy Pomegranate Drizzle and Brandied Apricot. In addition, Chef Sailsbery, received the People’s Choice Award and $250 for his entree. The new award this year, Best of Soy and $250, was won by Chef Paul Cummings, Heidel House Resort & Spa, Green Lake.
The Taste of Elegance featured seven of Wisconsin’s finest chefs who prepared an original pork entrée that has not been previously featured on their menu. Johnsonville Sausage; Tyson Foods, Inc.; Pork Checkoff; Resource Engineering Associates, Inc.; Wisconsin Soybean Marketing Board; and Wisconsin Pork Association sponsored the 2013 Taste of Elegance event.
The program was created to encourage pork menuing in a creative and non-traditional manner. Chefs present their entrées to a panel of three judges, who are looking for taste, appearance and originality.
Other finalists in the 2013 contest were: Chef Aaron Fidder, Wisconsin Machine Shed Restaurant, Appleton; Chef Lisa Hitchcock, Survivors Bar and Grill, Wisconsin Dells; and Chef Zachary Benson, The Pine Lodge Restaurant at Heartwood Conference Center and Retreat, Trego.
Entries are judged based on originality, appearance, and taste. Judges for the evening were Chef Jeff Igel, Culinary Arts Manager, Fox Valley Technical College, Appleton; John Chastan, General Manager, Kalahari Resort and Convention Center, Wisconsin Dells; and Chef Mike Obois, House of Embers, Wisconsin Dells.
for recipes from each of the competing chefs.
This program not only provides an elegant occasion to highlight the increasing popularity of pork on America's menus, but also helps to strengthen chefs' preference for pork as a flavorful and versatile meat. Since its inception, the national program has evolved into over twenty regional competitions, with more than 4,000 chefs participating. The program is funded with pork producer checkoff funds.
Competitors represent a wide spectrum of dining establishments, from fine dining restaurants to healthcare operations. In fact, participation has increased each year as more and more foodservice professionals use pork to create dishes that consumers enjoy and operators are proud to serve.
The Wisconsin Pork Association’s mission is to insure the future success of the Wisconsin pork industry. WPA represents the interests of the pork industry members with a strong emphasis on social issues, public and government policies, environment, animal welfare and safety.