University of Iowa Chef Wins 2013 Iowa Pork Taste of Elegance Contest

Jan. 25, 2013

Contact: Kelsey Sutter, Marketing & Programs Director (800) 372-7675 [email protected]

For Immediate Release!

University of Iowa chef wins 2013 Iowa Pork Taste of Elegance contest (CLIVE, Iowa) — The executive chef for housing and dining at the University of Iowa in Iowa City captured top honors at the Iowa Pork Producers Association’s 2013 Iowa Pork Taste of Elegance competition this week in Des Moines.

Chef Barry Greenberg was named Chef Par Excellence in IPPA’s 27th annual culinary contest Jan. 21 at the Des Moines Marriott. Greenberg’s winning pork entrée was “Duet of Pork New Orleans: Charlotte of Pork Cheeks and Collard Greens with Roasted Garlic Custard & Andouille-Wrapped Pork Tenderloin with Black-eyed Pea Salad.”

For his efforts, Greenberg received a plaque, $1,000 and the opportunity to compete in the National Pork Summit competition in St. Helena, Calif., this spring.

The title of Superior Chef went to Chef Alex Strauss of Hy-Vee West Lakes in West Des Moines. He captured second place with a creation titled “Pork Belly & Shoulder Donburi.” Strauss won a plaque and $500.

Chef Kevin Scharpf of the WoodFire Grille in Dubuque was selected as the Premier Chef winner. For placing third, Scharpf received a plaque and $250. He prepared a dish titled “Sustainable Swine.”

The Taste of Elegance includes a People’s Choice Award, which went to Chef Andrew Weis of Carolines Restaurant & the Hotel Julien in Dubuque. He prepared “Pork Trinity” and earned $250 and a plaque.

A dozen chefs from around Iowa entered this year’s competition. Each was required to use a fresh pork cut in an original entrée. The winning pork dishes were selected on the basis of taste, appearance and originality by a panel of judges.

The expert panel of judges included Craig Christensen, a hog farmer and restaurateur from Ogden; Lynn Blanchard, Meredith test kitchen director; and Steve Britton, executive chef at the Iowa Machine Shed Restaurant.

A crowd of more than 200 invited guests enjoyed the evening reception, samples of each chef’s entrée, and the award ceremonies. Six Central Iowa wineries also were on hand sampling their best products.

The Taste of Elegance is a Pork Checkoff-funded culinary competition designed to inspire innovative and exciting ways to menu pork. This event brings together talented chefs from across Iowa for an elegant occasion that highlights pork and its popularity as a menu favorite. The 2013 IPPA Taste of Elegance competition helped kick off the 41st annual Iowa Pork Congress, held Jan. 23 and 24 at the Iowa Events Center.

Editor’s note: photos will be provided upon request.