<p>FOR IMMEDIATE RELEASE CONTACT July 17, 2008 Suzy VenHorst Scott Co. Pork 563-349-6205 Chef Brad Scott Scott Com College 563-441-4246 Announcing the Winners from the Quad-Cities Taste of Elegance</p><p>[Bettendorf, IA] Monday evening, July 14, 2008, nine area chefs competed in the Quad-Cities Taste of Elegance featuring pork as the center of the plate, hosted at the Isle of Capri Convention Center by the Iowa Pork Producers and the Illinois Pork Producers Association. Additional sponsors included Tyson Fresh Meats, the Scott County Pork Producers, Scott Community College, TPC-PFG Company, Milan Florist, Chefs de Cuisine Association, and the Isle of Capri.</p><p>We are pleased to announce our winner, Chef Brian Olsen of the Red Crow Grille, Bettendorf, IA. His winning entrée was Pork Pozole with Black Beans and Poblano Sweet Corn Fritters. Chef Par Excellence Olsen received a check for $1,000, sponsored by the Scott County Pork Producers and a plaque. He will be eligible to compete and represent the Quad-Cities at the National Taste of Elegance in 2009. </p><p>Superior Chef Jason Gomez, Farradday’s Restaurant, Bettendorf, IA, was awarded a plaque and $700. His entrée was Spicy Braised Pork Cheek Stuffed Squash Blossom Tempura with Rhubarb Syrup. Premier Chef Jerry Bergheger, Alante Trattoria, Rock Island, IL, was awarded a plaque and $250. His entrée was Braised Pork Butt finished with Carrot BBQ on top of a cloud of Celery Root Puree, topped with Crispy Celerine. The People’s Choice Award was given to Chef Doug Lear, Bass Street Chop House, Moline, IL. His entrée was Confit of Smoked Pork Cheek, Cherry Lacquer Charred Corn Puree, Peach Poblano Caviar and Maple Bacon Gelato. He received $300.</p><p>“Our committee feels the evening was a wonderful blend of sights, smells and tastes. The chefs, the pork, and our guests – everything was the best!” We are looking forward to another successful competition next July in the Quad-Cities,” said Suzy VenHorst, member of the Scott County Pork Producers and the Iowa Pork Producer Association’s Restaurant and Foodservice Committee. # # #</p>