I am seriously amazed that I’ve been blogging on this business for more than a year now. I get reminders, like when I go to save an image and see last year’s in the folder. Like this story. And now we have a new winner this year:
Klaus Happel, executive chef at the Renaissance Scottsdale Resort in Scottsdale, Ariz., won top honors in the 17th annual national Taste of Elegance contest May 1 in Orlando, Fla. The competition, sponsored by the Pork Checkoff, featured 22 chefs, all winners of state and regional Taste of Elegance contests. Chef Happel earned Chef Par Excellence honors with his winning entrée of Braised Pork Shank Medallion Wrapped in Savoy Cabbage and a check for $5,000. Klaus is pictured with President Donita Rodibaugh and President Elect Wayne Peugh.
Other chefs that received honors at the contest include Ron Bohnert of the Stoneridge Golf Club in Stillwater, Minn. who earned the Superior Chef Award and $2,000 with his Trilogy of Pork and Dominic Rivera of ARAMARK in Moline, Ill., who earned the Premium Chef Award and $1,000 with his Sassa Frass Braised Pork Shoulder with Peaches, Goat Cheese & Watercress.
The other five finalists in the 2006 National Taste of Elegance contest were:
Paul M. Evans, Jr. of the Renaissance Golf Club in Sun City Center, Fla.; Steven J. Oakley of Oakley’s Bistro in Indianapolis, Ind.; Matt Wolff of Innovative Gourmet in Owings Mills, Md.; Jake Robinson of St. Joseph Hospital in Ann Arbor, Mich. and Kevin Storm of Bellerive Country Club in St. Louis, Mo.
Hey, Pork Checkoff people. I’m still interested in judging