For immediate release 608-723-7551 Chef Matt Baier Wins 2014 Taste of Elegance
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February 6, 2014 Contact: Tammy Vaassen FOR IMMEDIATE RELEASE 608-723-7551 Chef Matt Baier Wins 2014 Taste of Elegance Matt Baier, Executive Chef with Dream Dance Steak in Milwaukee, captured the Chef Par Excellence award at the 2014 Wisconsin’s Taste of Elegance competition with his entrée Pork Trio: Bacon-Wrapped Pork Tenderloin Medallions with Pork Strudel. Chef Baier competed against seven other finalists for the $750 award. Chef Baier also won the $250 Best of Soy award. The chefs had the opportunity to add soy ingredients to their pork entrée and his entrée included edamame and soynuts. As the Chef Par Excellence, Chef Baier will be attending an educational weekend in April hosted by the National Pork Board and held at The Culinary Institute of America’s Greystone Campus in St. Helena, CA. Chef Jason Demers with Christians Bistro in Plover, received the $500 Superior Chef recognition for his preparation of Green Eggs and Ham. Receiving the Premium Chef award of $250 was Chef Vincent Franz, Wild Canyon Café, Wisconsin Dells with his Asian Braised Pork Belly with a Sweet Chili Slaw, Pina Colada Infused Rice, Fried Rice Noodles and Candied Edamame. Voted the People’s Choice winner was Chef Kurt Wagner with the Wisconsin Machine Shed, Pewaukee. He prepared a Spicy Caramel Apple Pork Loin recipe. The Taste of Elegance featured eight of Wisconsin’s finest chefs who prepared an original pork entrée that has not been previously featured on their menu. Johnsonville Sausage; Pork Checkoff; Wisconsin Soybean Marketing Board; and Wisconsin Pork Association sponsored the 2014 Taste of Elegance event. Other finalists in the 2014 contest were: Chef Paul Cummings, Gallaghers, Ripon; Chef Nicholas Bijak, Norton’s, Green Lake; Chef Martha Moser, Father Fats, Stevens Point; and Chef Craig Bianco, Double Cut at the Kalahari Resort, Wisconsin Dells. The program was created to encourage pork menuing in a creative and non-traditional manner. Chefs present their entrées to a panel of three judges, who are looking for taste, appearance and originality. Judges for the evening were Chef Jeff Igel, Culinary Arts Manager, Fox Valley Technical College, Appleton; Chef Rob Gamble, Bigfoot Country Club and 2013 Chef Par Excellence of Wisconsin’s Taste of Elegance; and Jim Murray, National Foodservice Manager, National Pork Board. To receive a copy of the recipes, contact the Wisconsin Pork Association by phone 608-723-7551, visit the website at www.wppa.org, or e-mail tvaassen@wppa.org. The Taste of Elegance 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 4,000 chefs participating. The program is funded with pork producer checkoff funds. Competitors represent a wide spectrum of dining establishments, from fine dining restaurants to healthcare operations. In fact, participation has increased each year as more and more foodservice professionals use pork to create dishes that consumers enjoy and operators are proud to serve. To learn more about soybeans and their uses for livestock feed, soybean oil and soyfoods, visit the Wisconsin Soybean Marketing Board website at www.wisconsinsoybean.org. For pork recipes and cooking tips, along with more about the Wisconsin Pork Association, visit www.wppa.org. For more information about the Wisconsin Corn/Soy Expo, visit the website at www.cornsoyexpo.org. # # #
Wisconsin Pork Association * P.O. Box 327 * Lancaster, WI 53813 608-723-7551 * www.wppa.org * Fax: 608-723-7553 The Wisconsin Soybean Marketing Board (WSMB) is a grassroots, farmer-led organization that leads efforts in soybean research and the expansion of soybean market opportunities. Established in 1983 as part of a Wisconsin-mandated checkoff, the board works every day to maximize the profitability of Wisconsin soybean producers. It builds soybean demand, creates new uses for soybeans, and focuses on soybean disease research. WSMB is committed to providing statewide soy education and outreach programs that inform consumers about the benefits of soy. It offers a comprehensive soy curriculum for educators, and partners with the Wisconsin Farm Bureau Ag in the Classroom to provide Soybean Science Kits and lessons that increase agricultural literacy. The Wisconsin Pork Association’s mission is to insure the future success of the Wisconsin pork industry. WPA represents the interests of the pork industry members with a strong emphasis on social issues, public and government policies, environment, animal welfare and safety. Directory: documents documents -> Eu common Position on Cuba: Alternatives and Recommendations documents -> Gls 100/pol 300 Havana: a global city Spring 2012, Quarter 3 documents -> Catalogue of Dissertations completed in the School of Historical Studies, University of Leicester documents -> Question: With the collapse of the classical civilizations, post-classical civilizations arose shortly thereafter. Compare the factors that led to the rise post-classical civilizations from 500 ce to 1200ce between two of the following regions- europe, documents -> World history and civilization Download 9.15 Kb. Share with your friends:
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