標(biāo)題: 明尼蘇達(dá)廚師提議舉辦豬肉烹調(diào)國家級(jí)比賽 [打印本頁] 作者: 牧童 時(shí)間: 2010-6-24 10:07 標(biāo)題: 明尼蘇達(dá)廚師提議舉辦豬肉烹調(diào)國家級(jí)比賽 明尼蘇達(dá)廚師提議舉辦豬肉烹調(diào)國家級(jí)比賽
Minnesota Chef Places in National Pork Culinary Contest
Minneapolis chef David Vlach earned third place honors in the 21st annual National Taste of Elegance pork culinary competition last week in Baltimore, Md.Judges awarded Vlach premium chef for his winning pork entrée, Spiced Slow Cooked Pork Shank with Caper and Raisin Gremolata and Black Beluga Lentil Tomato Stew. He earned $1,000 in prize money for his culinary effort. Chefs Vlach’s recipe may be found at www.mnpork.com.
National Taste of Elegance, sponsored by the National Pork Board on behalf of U.S. pork producers, featured 18 chefs who won either a regional or state Taste of Elegance competition. Vlach qualified for the national event by winning the Minnesota Pork Board’s Taste of Elegance this past January. At that time, Vlach was sous chef at the Minneapolis restaurant, Heidi’s.
Chef Adam Wells-Morgan of The Club at Old Hawthorne, Columbia, Mo., earned first place and media choice award for his recipe Duo of Pork: Sumac and Rosemary Scented Pork Loin and Cider Braised Pork Shoulder served with white cheddar grits, crispy carrots and leeks, and apple spice gastrique. Chef Jason Santos of Gargoyles on the Square, Boston, Mass., placed second with his dish, Sous Vide Pork Belly, Honeydew, Raspberry Pudding, Lime Sugar, Pink Pepper dish.
Judges selected the winning pork entrees based on a variety of factors, including taste, originality and presentation. Chef Stephan Hesse of Luna Rossa Trattoria and Wine Bar; Stillwater, Minn., was one of this year’s six judges.
Competing chefs also had the opportunity to attend an abridged version of Pork 101, short course that focused on pork quality, consistency and value. New to the Pork 101 program this year was a conversation with pork producers about the industry and pork production.作者: liamou 時(shí)間: 2010-6-24 10:14
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