A TASTE OF ELEGANCE contest will be held on February 19...
4
Announcing the 2016 Pennsylvania Pork Producers Taste of Elegance Chef Competition All entries and pork recipes must be received by midnight on Monday, July 25, 2016 What is the Pennsylvania Pork Producers Taste of Elegance competition? Sponsored by the Pennsylvania Pork Producers Council, the contest allows chefs to showcase their culinary skills, creativity and love for pork! This year, up to 15 chefs will be selected for the competition. Chefs will prepare a plated pork entrée for 4 judges. Following the blind judging, a public reception will be held at which chefs will have a table to showcase a tasting of their entrée and winners will be announced. Entrees are judged on taste (50 points), appearance (30 points) and originality (20 points). The top 3 finalists will receive cash prizes of 1 st - $1000; 2 nd - $500; and 3 rd - $300. In addition to the cash prize, the 1 st place winner will be invited to participate in an all-expenses paid trip in the spring of 2017 to the National Pork Board Pork Summit at the Culinary Institute of America’s Greystone Campus in St. Helena, CA (pending national approval). The winner will also be asked to participate in the Pennsylvania Farm Show Culinary Connection Cooking Stage on Pork Day - Tuesday, January 10, 2017. When and Where is the Competition Held? Monday, October 24, 2016 at ArtsQuest Musikfest Café, 101 Founders Way, Bethlehem, PA Schedule of Events: 12 Noon – 2 p.m. Kitchen Open and Chef Preparation 2 – 5 p.m. Blind Judging 5 – 6 p.m. Reception Setup by Chefs and Assistant 6 – 8 p.m. Public Reception and Award Ceremony Proceeds from ticket sales will benefit ArtsQuest, a nonprofit organization providing access to art, culture and educational programs for the diverse residents of the Lehigh Valley. Competition Details: 1) This is a blind judging. Chef names will not be known during judging. Chefs will be assigned a time to present 4 plated entrees -- 3 for judging and 1 for display at station during reception. 2) After judging is completed, competitors will be required to participate in a 2-hour ticketed reception at which each chef will have a station with skirted table to serve samples of their recipe, meet/greet with attendees and promote their business/establishment. Chefs should be prepared to provide quantities of their recipe suitable for serving “tasting bites” to 200 people. Each chef will receive a check for $200 to cover ingredient costs for the reception. 3) The kitchen is small. You are encouraged to prep your entrée in advance and finish the entrée onsite. 4) The 3 winning entrees from last year’s event and descriptions are provided (see page 3) as examples. The plated entrees include small portions of “sides.” This is a pork- sponsored event and therefore pork should be the main emphasis of your entrée while being attentive to taste, appearance and originality.
Transcript of A TASTE OF ELEGANCE contest will be held on February 19...
Announcing the 2016 Pennsylvania Pork Producers
Taste of Elegance Chef Competition
All entries and pork recipes must be received by midnight on Monday, July 25, 2016
What is the Pennsylvania Pork Producers Taste of Elegance competition?Sponsored by the Pennsylvania Pork Producers Council, the contest allows chefs to showcase their culinary skills, creativity and love for pork! This year, up to 15 chefs will be selected for the competition. Chefs will prepare a plated pork entrée for 4 judges. Following the blind judging, a public reception will be held at which chefs will have a table to showcase a tasting of their entrée and winners will be announced.
Entrees are judged on taste (50 points), appearance (30 points) and originality (20 points). The top 3 finalists will receive cash prizes of 1st - $1000; 2nd - $500; and 3rd - $300. In addition to the cash prize, the 1st place winner will be invited to participate in an all-expenses paid trip in the spring of 2017 to the National Pork Board Pork Summit at the Culinary Institute of America’s Greystone Campus in St. Helena, CA (pending national approval). The winner will also be asked to participate in the Pennsylvania Farm Show Culinary Connection Cooking Stage on Pork Day - Tuesday, January 10, 2017.
When and Where is the Competition Held?Monday, October 24, 2016 at ArtsQuest Musikfest Café, 101 Founders Way, Bethlehem, PASchedule of Events:12 Noon – 2 p.m. Kitchen Open and Chef Preparation2 – 5 p.m. Blind Judging 5 – 6 p.m. Reception Setup by Chefs and Assistant6 – 8 p.m. Public Reception and Award Ceremony
Proceeds from ticket sales will benefit ArtsQuest, a nonprofit organization providing access to art, culture and educational programs for the diverse residents of the Lehigh Valley.
Competition Details:1) This is a blind judging. Chef names will not be known during judging. Chefs will be assigned a time to present 4 plated entrees --
3 for judging and 1 for display at station during reception.
2) After judging is completed, competitors will be required to participate in a 2-hour ticketed reception at which each chef will have a station with skirted table to serve samples of their recipe, meet/greet with attendees and promote their business/establishment. Chefs should be prepared to provide quantities of their recipe suitable for serving “tasting bites” to 200 people. Each chef will receive a check for $200 to cover ingredient costs for the reception.
3) The kitchen is small. You are encouraged to prep your entrée in advance and finish the entrée onsite.
4) The 3 winning entrees from last year’s event and descriptions are provided (see page 3) as examples. The plated entrees include small portions of “sides.” This is a pork-sponsored event and therefore pork should be the main emphasis of your entrée while being attentive to taste, appearance and originality.
Who Can Enter the Taste of Elegance contest? All professional chefs employed in an establishment where they are personally engaged in food preparation on a full-time basis are eligible. Examples of employers include: restaurants, hospitals, nursing homes, and business or catering facilities. Please note:
Chefs are encouraged to provide recipes that are “menu friendly” and prepared in a reasonable time. You may bring 1 assistant with you – the assistant must be of lesser skill level. It is suggested to have multiple uses of pork products in the entrée and “sides.” The 2015 first-place winner is not eligible to compete.
Entry Details and Deadline:Submit the entry form, recipe, recipe description and resume by e-mail to [email protected] by midnight on Monday, July 25, 2016.Entries without all 4 items will be considered incomplete and not eligible. Recipes will be pre-judged by the Pennsylvania Pork Producers Council. Up to 15 chefs will be selected for the competition. The 15 finalists will be notified by Friday, July 29, 2016.
Pennsylvania Pork ProducersTaste of Elegance Chef Competition
ENTRY FORM – Best Pork EntréeEntry and Recipe Deadline: Monday, July 25, 2016
All finalists will be notified by Friday, July 29, 2016. If chosen, Chef’s will compete on Monday, October 24, 2016 at ArtsQuest Musikfest Café in Bethlehem PA. Chefs must arrive by 1 PM. Entries are judged from 2-5 p.m. Competition will be followed by a public, ticketed reception from 6-8 p.m. All competitors are required to participate in the reception.
Name: ____________________________________________________________________ Age: __________
Home Address _____________________________________________________________________________
Place of Employment: __________________________________ Title: ________________________________
Work Address: ___________________________________________________________________________
Preferred mailing address: Home Work
Preferred Phone #: ____________________________ Home Work Cell phone
On a weekday, best time to reach you by phone: 1- 4 PM after 4 PM Other:______________
E-mail Address (Required): ________________________________________________________________________
Origin/inspiration of recipe: ______________________________________________________________________
I am entering this contest because: ________________________________________________________________
_____________________________________________________________________________________________
I give permission for my name, profile, photograph, place of employment and original recipe to be used by the Pennsylvania Pork Producers Council and National Pork Board to publicize the Taste of Elegance and for use in pork promotional publications, websites and social media. My name will be recognized as the creator of the recipe and the recipe will be made available on a complimentary basis.
Chef’s Signature: _____________________________________________ Date: _________________
Entry Checklist: Use this list to ensure you are submitting a complete entry. Completed Entry Form Typed Recipe with Ingredients Typed Recipe Description - 1-2 sentences including major ingredients. Will read and used for judging purposes.
Examples on page 3 - 2015 Winner Descriptions. Typed Resume or Brief Bio
Submit entries via EMAIL or MAIL to Denice Ferko-Adams by:Email: [email protected] (Email preferred. Chefs will receive confirmation application was received.)Mail: Denice Ferko-Adams, 453 Colver Road, Nazareth, PA 18064Questions: Contact Denice at 610-746-5986 or [email protected]
DEADLINE for submitting entries and recipes is midnight, Monday, July 25, 2016.
Examples of Entrée Descriptions2015 Taste of Elegance Winners
1st place - Chef Cristian Gonzalez - The Hamilton Kitchen & Bar, AllentownSweet potato gnocchi, pork neck ragout, pan seared pork belly, bacon black garlic foam, almond puree, crispy guanciale, and cilantro
2nd place - Chef Nate Weida - Savory Grille, MacungieCherrywood smoked pork tenderloin, grilled potato and bacon salad, barbequed pork shoulder croquette, blackberry pork glace, bread and butter pickles, pea tendrils, pickled blackberries and pork BBQ snow
3rd place - Chef James Elterich - Saucon Valley Country Club, Bethlehem Barley cured sous vide suckling pig loin, fennel apple sausage, ham foam, pickled green apple puree, pork shallot crumble, sorghum syrup, apple blossom, ruby streak and speck chip
