National Taste of Elegance Recap

I had a fantastic time at the twenty-first annual National Taste of Elegance. I meet a lot great chefs, farmers and the people from the Pork Board. I want to add that the folks from the Pork Board put on a great event and are truly a class act.

The winning chef was chosen based on the following judges’ scores: Taste: 50 points, Appearance: 30 points, Originality: 20 points

All the competing chefs

As I expected, the competition was really tough in Baltimore. I’m very happy with my results. I finished in third place and earned the title of Premium Chef and got a bunch of hardware.

Receiving my award for Premium Chef
My Dish:Spiced Slow-Cooked Pork Shank with Gremolata and Black Beluga Lentil Tomato Stew
2nd Place – Superior Chef: Chef Jason Santos
Jason’s Sous Vide Pork Belly, Honeydew, Raspberry Pudding, Lime Sugar, Pink Pepper
1st Pace – Chef Par Excellence: Adam Wells-Morgan
Adam’s Duo of Pork

TV Dinner

If you are like me, I’m sure you spent some time grilling this past Memorial weekend.  Nevertheless, I ended up doing a live cooking segment on the Fox 9 morning show.

Pork chops in Marinade

I prepared Grilled Pork Chops with a Rhubarb Pink Peppercorn Sauce. It was with out a doubt the fastest 5 minutes of my life possibly because of how nervous I was.

Rhubarb Pink Peppercorn Sauce

In fact I totally forgot to talk about the upcoming National Pork Taste of Elegance, in Baltimore on June 14th. Stay tuned for more info on that. In the meantime check out the recipe and let me know how you like it.