Rapid City, SD – The South Dakota Pork Producers Council held their 2nd Annual Rapid City Taste of Elegance competition on Sunday, September 29, 2013 at the Rushmore Plaza Holiday Inn. The Taste of Elegance Competition is one of the pork industry’s premier events in the food service industry. This year’s first place winning entrée, Kowa Pork Cheek with Spiced Rum Chutney, featured pork cheek and pork temple prepared by Chef Farzad Farrokhi Executive Chef at Minerva’s, Rapid City.
“The chefs really did an outstanding job in showcasing pork’s incredible versatility. The variety of pork cuts, the cooking techniques used along with the flavor profiles were impressive. The talent and skill of the chefs is amazing. There are really no limits to the way you can create with pork. It was like going on a culinary world tour right in Rapid City.” said Judge Ryan Hembree of Trail Ridge Retirement Community.
“Rapid City is becoming a food trend city. After observing all of the dishes that came from the Rapid City Taste of elegance all I can say is wow through technique, presentation and balance of flavor these chefs are truly taking things to the next level. I was personally impressed with the levels of skill and knowledge that it takes to cook some of these special cuts of pork these chefs prepared and all of them prepared them well. I would have to say that the chefs in the Rapid City area are a great set of chefs and I am excited to see what they have in store for next time” said Judge Daniel Meyers, Executive Chef of The District here in Sioux Falls.
“We hold this event in Sioux Falls every spring and it has turned into such a fantastic event. We wanted the opportunity to help showcase the great talent and excellent product on the other end of the state.” stated Stacey Sorlien, Program and Communications Director for the South Dakota Pork Producers Council.
Farrokhi received a crystal engraved award, $1,000, and will attend the Pork Summit that will be held in St. Helena, California in the Napa Valley at the Culinary Institute of America’s Greystone Campus. He will have the opportunity to spend the weekend with Celebrated Chefs; experience butchering and cooking demonstrations and work alongside the Celebrated Chefs in Greystone’s world famous teaching kitchens. The Pork Summit will be held on April 4-6, 2014.
Chef Aleaha Ghere of Tally’s Silver Spoon, Rapid City received this year’s 2nd place in the 2013 Rapid City competition with Guanciale Con Cioccolato, and Chef Blake Itterman of Tally’s Silver Spoon, Rapid City received 3rd place with Belly and Bacon.
The Taste of Elegance is a culinary competition that encourages chefs to create innovative and exciting recipes using pork. A panel of three esteemed judges, including Celebrated Chef Tim McCarty, Mayo Foundation House; Rochester, MN, Daniel Meyers, The District; Sioux Falls and Chef Ryan Hembree, Trail Ridge Retirement Center; Sioux Falls, they judged the entrées of 6 chefs based on originality, appearance and taste.
The chefs prepared samples of their entrées for an evening event. Nearly 200 people attended this year’s 2nd Annual Rapid City Taste of Elegance Contest at the Rushmore Plaza Holiday Inn. Belly and Bacon, featured pork belly and bacon prepared by Chef Blake Itterman Chef at Tally’s Silver Spoon, Rapid City, was awarded the People’s Choice Award. With this honor Itterman received $250 & a crystal award. The People’s Choice Runner-Up winner was Chef Gunter Schnepp of Delmonico Grill, Rapid City creating Iberian Pork Belly with Chorizo. Guests also voted on the best display presentation by the chefs. Chef Farzad Farrokhi of Minerva’s, Rapid City received $100 and the Best Display Award.
Other participating chefs included Chef Phillip S. Winkler of Cadillac Jack’s & Springhill Suites, Deadwood with the dish of “The Great Escape”; Chef Jeff Butler of Murphy’s Pub & Grill, Rapid City with the dish of Roasted Pork Loin with Mushroom-Ancho Crust; Chef David Brueckner of Cheyenne Crossing, Lead with the dish of Roasted Pork Shoulder with White Wine Marinara and Chef Dave Pszanka of Slider’s Bar & Grill, Rapid City with the dish of Bacon Wrapped Stuffed Pork Tenderloin.
Sponsors of the event were John Morrell & Co.; Farmland; Zoetis Animal Health; South Dakota Soybean Research & Promotion Council; Farm Credit Services of America; Preferred Printing; National Pork Board; South Dakota Pork Producers Council; Fresh Start Coffee; Dimock Dairy; Prairie Berry Winery; and Schade’ Vineyard & Winery.
Source: South Dakota Pork Producers Council
