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Producers honor chefs for unique pork recipes
The Michigan Pork Producers Association held its annual Taste of Elegance competition recently. Meals are judged on taste, appearance and originality. Anticipating the decision from judges Pete Blauwiekel, left, and Keil Moshier, right, is chef Mike Palmer of the Mendel Center.
Nine chefs from across Michigan prepared unique pork dishes in hopes of wowing judges during the Michigan Pork Producers Association's Taste of Elegance restaurant competition. Dave Rensi, head chef for St. Joseph's Mercy Hospital in Ann Arbor, was named the eventual winner for his "Kashmir Trio" creation.
Taste of Elegance is an annual competition that challenges chefs from across the state to create a unique recipe utilizing pork products. MPPA hopes the competition will encourage restaurants to highlight pork dishes on their menus. This year's competition was February 23 at the Lansing Center.
Rensi, a previous three-time winner, took home the $1,000 top prize and will compete in the national competition in Orlando, Fla. He says his creation was inspired by his co-workers and was created as a tribute to them. I work with a lot of Indian cooks," he said. "They've been teaching me how to blend spices and pull it all together. This dish is a tribute to them."
According to Pete Blauwiekel, a pork producer from Fowler and the only non-chef to judge the competition, there were a number of good dishes to choose from in this years' competition. "I was looking for a piece of pork that was prepared well and flavorful," said the first-time judge. "I was a little intimated by the other judges, but I'm the link back to the production side. It was a nice balance because the chefs are good at preparing things, but I got to talk to them about the challenges of pork production."
Blauwiekel was joined by judges Keil Moshier, 2004 Taste of Elegance winner and chef at the Great Wolf Lodge in Traverse City; John Zehnder from Zehnder's Bavarian Haus in Frankenmuth; and Rajeev Patgaonkar with the Kellogg Hotel and Conference Center in East Lansing.
In addition to Rensi, winners included first runner-up Todd Van Wieren of the Haworth Inn in Holland and second runner-up Jason Blastic of the English Inn in Lansing. Robert LeFurge from the Golden Rose Restaurant in Mason won the People's Choice Award, given annually to the chef who presentation is voted most attractive by the legislators, pork producers and guest who attend the event. All three received plaques for their efforts.
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