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
The chicks for the backyard coop will be arriving soon. They will be raised for their eggs. For the time being we are fostering some ducks in the coop. I can’t wait to share more about the chickens when they arrive. For now enjoy the cuteness.
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.