INDIANAPOLIS — The 2013 Taste of Elegance, hosted by Indiana
Pork, allowed attendees the chance to have their pork — and eat it, too.
Sarah Ford, the director of public and industry relations at
Indiana Pork, noted that the event celebrates pork through chefs competing to
find the most creative ways to prepare and serve the meat.
Of the 12 chefs that were competing with their teams, about
half of them had participated before and the other half were new contestants,
Ford added that the top chef receives a check for $1,000. A
panel of 12 judges was in charge of tasting all the dishes and picking the
Steve Lindell, a broadcaster for the morning show on WLBC-FM
in Muncie, was one of the judges.
He noted that although he has served as an official in other
competitions, this was the first one he has judged for Indiana Pork, and he had
a great time doing it.
“It was phenomenal. I was surprised at how many different
ways pork can be served,” he said.
Although all the chefs had to use pork, Lindell noted that
each dish was dramatically different from the other, and they all were
He said that events such as the Taste of Elegance are
critical to prove to people that there are several ways to prepare and consume
He added that although this was the first time he and his
wife, Nancy, had attended the event, he sincerely hoped it was the first of
The dinner allows people to come together and support
Indiana products such as pork, which is good for the economy, Lindell
Garnering the grand prize was chef Greg Schiesser of Indiana
Downs in Shelbyville. His dish consisted of a candied pork belly with a Chinese
dumpling and bacon infused with goat cheese.
Schiesser said that he has participated in the Taste of
Elegance for more than nine years, and after winning the Chef Par Excellence
Award at this year’s competition, he now has won all the award
Other winners that were recognized for their innovative pork
* Superior Chef Award — Grant Michael, Albatross Grille at
Prairie View Golf Club;
* Premium Chef Award — Lucas Trinosky, The Chef’s Academy;
* Wine Pairing Award — Lucas Trinosky, The Chef’s Academy;
* People’s Choice Award for favorite entrée — Carlos
Salazar, Oakley’s Bistro;
* People’s Choice Award for favorite wine — Oliver
Chambourcin, Oliver Winery; and
* People’s Choice Award for favorite display — Carlos
Salazar, Oakley’s Bistro.