Bread and Circus Sandwich Kitchen chef named Taste of Elegance winner
SIOUX FALLS — The South Dakota Pork Producers Council held their 30th Annual Taste of Elegance competition on January 28 at the Sioux Falls Convention Center. The Taste of Elegance Competition is one of the pork industry’s premier events in the food service industry. This year’s first place winning entrée, Japanese Pork Tro, featured pork cheek and pork shoulder prepared by Chef Jordon Taylor; the chef and co-owner at Bread and Circus Sandwich Kitchen, Sioux Falls. This was Chef Taylor first time competing in South Dakota’s Taste of Elegance.
“This was a singular year in judging for the South Dakota Taste of Elegance for with a tiny exception, there was a stop on attention to how pork is cooked. Chefs demonstrated abilities in multiple cuisines: Mexican, Japanese, Thai, Italian, French and Chinese with techniques focusing on grill, sauté, roast, sous vide, braising and pan sear. The results were exceptional, flavorful and marked with the added ingredient of creative initiative for well-made dishes. I always enjoy and respect the time and dedication a Chef brings to this event. It adds to the special way the Chefs of this area take pride in what they do, individually and as a group. Bravo!” stated celebrated Chef Michael Foley; president and chief creative officer of Michael Foley Food and Vegetable Alchemy in Chicago, Ill.
“Over the past 15 years, I have seen the Midwest chefs change for making their version of Asian or Spanish, to building the real deal, with all the true spices and flavors. You know by reading their recipe and tasting their food, they did a lot of research on building an awesome dish. Thank you, South Dakota chefs, for the love of great foo,” said celebrated Chef Tim McCarty, executive chef at Morrison, Mayo Foundation House; Rochester, Minn.
Taylor received an engraved crystal award, $1,000, and will attend the Pork Summit that will be held this spring. He will have the opportunity to spend the weekend with celebrity chefs and celebrated chefs. They’ll experience butchering and cooking demonstrations to help enhance their culinary skills.
Chef Mike DeLay of Trail Ridge Retirement Community, Sioux Falls, had another great experience of competing at the South Dakota Taste of Elegance. This year he received second place in the competition with pork collar steak with Naples-style pasta, and Chef Jean-Paul Nielsen of Kappa Alpha Theta-USD, Vermillion, received third place with Asian fusion pork.
The Taste of Elegance is a culinary competition that encourages chefs to create innovative and exciting recipes using pork. A panel of four esteemed judges, including celebrated Chef Michael Foley, president and chief creative officer of Michael Foley Food and Vegetable Alchemy; Chicago, Ill., celebrated Chef Tim McCarty, executive chef at Morrison, Mayo Foundation House; Rochester, Minn., and Chef Ethan Spang, sous chef at Delmonico Grill; Rapid City, and 2017 Rapid City Taste of Elegance winner judged the entrées of six chefs based on originality, appearance and taste.
The chefs prepared samples of their entrées for an evening event of nearly 320 people that attended this year’s Taste of Elegance Contest at the Sioux Falls Convention Center. Asian pork duo prepared by Chef Bob Allen of the Ode To Food and Drinks, Sioux Falls, received the People’s Choice Award, $250 and an engraved crystal award. The People’s Choice Runner-Up winner was Chef Gabriel Rivero of the El Tapatio, Brandon, and Chef Javier Soltero from El Azteca Mexican Restaurant, Sioux Falls creating pork carnitad tacos and frijoles puercos. Guests also voted on the best display presentation by the chefs. Chef Bob Allen of the Ode To Food and Drinks, Sioux Falls, received $100 and the Best Display Award.
Other participating chefs included Chef Jason Chick from Washington Pavilion, Sioux Falls, created sowshi.
Sponsoring this year’s event were Natural Food Holdings; Sioux Preme Packing; Zoetis; Dimock Cheese; Preferred Printing; O’ My Cupcakes; First Dakota National Bank; Dacotah Bank; The First National Bank in Sioux Falls; Campbell Supply; South Dakota Soybean Research and Promotion Council; National Pork Board and South Dakota Pork Producers Council.