Deadline For Chefs To Enter Wisconsin's Taste Of Elegance Is Dec. 15

Contest will be held Jan. 31 during Wisconsin Corn/Soy Expo at Wisconsin Dells.

Published on: Dec 11, 2012

A reminder to all Wisconsin chefs – the deadline to apply for the 2013 Taste of Elegance contest is Dec. 15.  This exciting contest offers chefs an opportunity to showcase their culinary skills, while taking a chance at over $1700 in cash prizes.

Entries are now being accepted for this contest, which is sponsored by the Wisconsin Pork Association. The Taste of Elegance features Wisconsin's leading chefs, who utilize pork to create innovative and exciting new entrées for their menus.  For more information or to enter, chefs can contact Wisconsin Pork Association at (608) 723-7551 for an entry form and list of rules, or can download the materials from the WPA web site at www.wppa.org.  Chefs will be asked to submit their recipe for their original pork entrée, a copy of their restaurant's menu, and a résumé. 

Deadline For Chefs To Enter Wisconsins Taste Of Elegance Is Dec. 15
Deadline For Chefs To Enter Wisconsin's Taste Of Elegance Is Dec. 15

Following selection of the top recipes, up to eight chefs will be invited to prepare their entrées for a panel of judges.  Entrées are judged based on originality, appearance and taste.  The entrée entered in the contest must not be on the participant's menu prior to the contest date. 

The Taste of Elegance competition will be held on Jan. 31 at the Kalahari Resort and Convention Center, Wisconsin Dells.  The blind judging will begin at 3:45 p.m., with a reception and awards following from 6:15 – 7:30 p.m.

The Chef Par Excellence of the 2013 Wisconsin Taste of Elegance will receive $750.  Superior Chef will receive $500, and the Premium Chef will receive $250. A People's Choice award of $250 will also be offered.  In addition, the Chef Par Excellence will receive a complimentary trip, an exclusive educational weekend hosted by the National Pork Board and held at The Culinary Institute of America's Greystone Campus in St. Helena, CA.

This program not only provides an elegant occasion to highlight the increasing popularity of pork on America's menus, but also helps to strengthen chefs' preference for pork as a flavorful and versatile meat.  Since its inception, the national program has evolved into over twenty regional competitions, with more than 500 chefs participating.

Source: Wisconsin Pork Producers