000535 Winner in Taste of Elegance Pork ContestMay 28, 2000Des Moines, IA - John Hofland of Linville, NC, won top honors in the 11th annual national Taste of Elegance contest May 8 in Hyde Park, NY The competition, sponsored by the National Pork Board and implemented by the National Pork Producers Council , featured 17 chefs, all winners of state and regional Taste of Elegance contests. Hofland, certified Executive Chef for The Esceola Lodge, won $5,000 with his pork tenderloin stew recipe. He also won a trip for two to the Ironstone Vineyards in Lodi, Calif., sponsored by Ironstone Vineyards. The competition took place at the prestigious Culinary Institute of America. It was attended by more than 300 culinary professionals, food editors, culinary institute instructors and students. “The pork checkoff- funded Taste of Elegance competition has helped elevate pork onto more restaurant menus,” according to Barb Campbell Determan, a producer from Early, Iowa, and NPPC President Elect. “This competition generates greater awareness that pork is the 'other' alternative for chefs to prepare and make available on restaurant menus,” she said. Alex Darvishi, chef consultant for A.R.D. Culinary Concepts in Westerville, Ohio, won second place with his south-of-the-border-influenced smoke-roasted pork tenderloin. A tie was awarded for third place. Michael Hobbs of the La Villa Restaurant in Tulsa, Okla., was recognized for his pork chops with apple, leek puree. Robert Meitzer of Brown Palace Hotel in Denver, Colo., was honored for his Cuban barbequed pork shoulder entree. Winner of the “Student's Choice” award was Russ Muehlberger of Rotisserie at Double Tree in Overland Park, Kan., for his bacon-wrapped pork tenderloin. The panel of judges selected the winning pork dishes based on taste, appearance, and originality. Chef Nordeen Bennai of Cafe 501 and Bakery in Edmond, Okla., was recognized for outstanding culinary achievement in “Best Food and Wine Pairing” during the competition by Ironstone Vineyards & Winery. Contestants from the Taste of Elegance contest are also selected to participate in the pork industry's Celebrated Chefs program. The checkoff- funded program is designed to increase awareness and build excitement around pork's versatility, variety and profitability among chefs, foodservice operators, distributors and food media. They serve as spokespersons for the pork industry though speaking engagements and cooking demonstrations.
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