In late July, some of Oklahoma's finest chefs took part in a competition at the Taste of Elegance event sponsored by the Oklahoma Pork Council at the National Cowboy & Western Heritage Museum.
The winning chef was Leland Spence from Renaissance Tulsa Hotel & Convention Center, who prepared Braised Pork Belly with Caramel Maple Foam and Smoked Sweet Potato-Goat Cheese Ravioli. Spence carefully balanced savory and sweet elements for a winning dish I would happily order for breakfast, dinner or lunch.
Spence won $1,000 and a commemorative plaque and will represent Oklahoma at the Pork Council's Pork Summit next spring at the Culinary Institute of America in California's Napa Valley.
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