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Agricultural News

Renaissance Tulsa Hotel & Convention Center Chef Named Oklahoma Taste of Elegance Winner

Wed, 22 Jul 2015 19:04:01 CDT

Renaissance Tulsa Hotel & Convention Center Chef Named Oklahoma Taste of Elegance Winner Consumers got to taste the best pork dishes in the state Tuesday night in Oklahoma City. Twelve chefs presented their best pork dishes at the Oklahoma Pork Council's "Taste of Elegance" event at the National Cowboy and Western Heritage Museum. For the second year, the event benefited the Oklahoma chapter of the "March of Dimes".

"Taste of Elegance" supporters got to taste high-end pork from event sponsor Smithfield Farmland, as they showcased their latest product line called Smithfield DURoC Pork. Vice President for Specialty Programs Shane Ward said Smithfield utilizes their superior genetic line influenced by Duroc genetics, the product is minimally processed and meets the stringent quality standards set by Smithfield. This specialty pork product combines taste, flavor, and tenderness in providing consumers the very best pork. He said Smithfield DURoC Pork represents the top two to three percent of their pork products. This event also allows Oklahoma chefs to cook with Smithfield DURoC Pork, so they can taste the difference in this high quality pork product.

"We see that the trend continues to move away from your general commodity type products to more of a value added or story type product and this is one of the programs that we're marketing in order to meet that growing niche," Ward said.

Radio Oklahoma Network Farm Director Ron Hays caught up with Ward at the "Taste of Elegance" event. Click or tap on the LISTENBAR below to listen to the full interview.

Ward was also one of the judges for the "Taste of Elegance", as 12 chefs competed for $1,000 and a trip to the annual National Pork Summit held in the Napa Valley of California. The Pork Summit offers demonstrations from guest chefs, opportunities to taste an array of pork samples, farm-to-fork educational sessions and an opportunity to work in the Culinary Institute of America's famous teaching kitchens. Summit graduates often become pork advocates who incorporate more unique pork dishes into their food service menus.

Here are the results of the 2015 "Taste of Elegance" competition:

First Place - Leland Spence, Renaissance Tulsa Hotel and Convention Center, with Braised Pork Belly with Caramel Maple Foam- served with Smoked Sweet Potato and Goat Cheese Ravioli.

Second Place - Shanel Roel, The Lobby Bar, Oklahoma City with Smoked Summer Pork.

Third Place - Jonathan Groth, Tasting Room, Oklahoma City with Roasted Pork Belly with Chipotle Potatoes.

"People's Choice Winner" (based on votes of those in attendance) - Henry Bordreaux, Museum Café, Oklahoma City with "Peking" Pork Tenderloin, Bacon Fried Rice Plum Sauce.

Pictured above (Left to Right) - Oklahoma Pork Council Executive Director Roy Lee Lindsey, Chef Leland Spence and Keith Magill of the March of Dimes Oklahoma Chapter.



Ron Hays interviews Shane Ward of Smithfield Farmland
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