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Chef Andrew Evans wins Baltimore
Taste of Elegance
I'll have the Stuffed Tenderloin of Pork with
Fall Vegetable Rosti, Chipotle Spiced Pickled Cabbage and Cinnamon-Quince
Sauce, please.
More pork entrées in high-end restaurants
is a top priority for the IPPA Restaurant and Foodservice Committee.
Funded by the pork checkoff, the committee coordinates annual
restaurant competitions in Des Moines, the Quad Cities, Florida
and recently, Baltimore, Maryland.
 Held on November 9, the Baltimore
Taste of Elegance brought together ten premier chefs to spend
the afternoon preparing an original pork creation for a judging
panel of culinary experts and over 200 invited guests.
Taking home the honor of Chef Par Excellence
was Chef Andrew Evans of The Inn at Easton. "I enjoy working
with pork for its versatility and delicious flavor," said
Chef Evans. "I am honored to be selected from these outstanding
chefs." Chef Evans will go on to compete in the National
Taste of Elegance Competition to be held in the spring of 2004
in Des Moines.
 Over 200 food critics, media,
distributors, hospitality representatives and pork lovers attended
the competition. Each chef was required to develop a main entrée
recipe utilizing whole muscle pork and contestants had to be either
a chef or foodservice operator working in Maryland, Washington
D.C., or Virginia. Four judges evaluated each entrée on
taste, appearance and originality. All proceeds were given to
the Food Bank of Maryland.
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