Date: January 22, 2013
Media Contact: Linda Funk
Flavorful Insight, 515-491-8636
Interviews & photos
available upon request.
Sample Pork and Soyfoods at Taste of Elegance at Kalahari Resort
Madison, WI, January 22, 2013—The Wisconsin Pork Association and the Wisconsin Soybean Marketing Board invite the public to experience the flavor and quality of foods produced by the state’s farmers. The 2013 Pork and Soy tasting, held on January 31, will feature menu creations from seven chefs participating in the Wisconsin Taste of Elegance during the Wisconsin Corn/Soy Expo. The Expo takes place January 31 and February 1 at Kalahari Conference Center, Wisconsin Dells.
Tickets for the Taste of Elegance are $20.00 each. Beginning at 6:15 p.m. attendees can sample menu specialties from chefs who will be competing for “Chef Par Excellence,” the top chef prize of $750 and a complimentary trip by the National Pork Board to the Culinary Institute of American at Greystone in St. Helena, CA. New this year, chefs can also compete for the “Best Use of Soy Award” and its accompanying $250 prize among several awards. Participating chefs will feature a soy accompaniment—soy nuts, edamame, tofu, soy sauce or soybean oil— for their pork entrée. Attendees at the reception will select their favorite entrée, and a $250 People’s Choice Award will be presented to the winning chef. Each year, the Taste of Elegance event encourages creative and nontraditional ways to feature pork; this year’s tasting pairs pork with soyfoods. Chefs competing in this elegant contest for 2013 are:
- Chef Aaron Fidder, Wisconsin Machine Shed Restaurant, Appleton
- Chef James Deptula, Heatland Grill, Madison
- Chef Lisa Hitchcock, Survivor’s Bar and Grill, Wisconsin Dells
- Chef Paul Cummings, Heidel House Resort and Spa, Green Lake
- Chef Zachary Benson, The Pine Lodge Restaurant at Heartwood Conference Center and Retreat, Trego
- Chef Tyler Salsbery, The Black Sheep Restaurant, Whitewater
- Chef Rob Gamble, Bigfoot Country Club, Fontana
The Wisconsin Corn/Soy Expo is a two-day event highlighted by educational sessions on a variety of agricultural topics for farmers. Topics range from planning and productivity to technology. The general session features Wisconsin native, Orion Samuelson, the country’s top farm broadcaster and author of the recently published autobiography, You Can’t Dream Big Enough. Other speakers include Kansas State University Agricultural Economist, Barry Flinchbaugh—who will deliver his unique and unforgettable view of farm policy and its effect on farmers and farming—and agricultural meteorologist, Elwynn Taylor.
To order Pork and Soy Tasting tickets call 608.723.7551 or to obtain more information about registering for the Wisconsin Corn/Soy Expo, visit the website at www.cornsoyexpo.org.
To learn more about soybeans and their uses for livestock feed, soybean oil and soyfoods, visit the Wisconsin Soybean Marketing Board website at www.wisoybean.org. For pork recipes and cooking tips, along with more about the Wisconsin Pork Association, visit www.wppa.org.
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NOTE: Chef’s biographies are available from the Wisconsin Pork Association. Recipes will be available upon completion of the competition. Please call 608.723.7551 or e-mail firstname.lastname@example.org to request additional information or if you would like to attend the 25th Annual Wisconsin Taste of Elegance.
The Wisconsin Soybean Marketing Board (WSMB) is a grassroots, farmer-led organization that leads efforts in soybean research and the expansion of soybean market opportunities. Established in 1983 as part of a Wisconsin-mandated checkoff, the board works every day to maximize the profitability of Wisconsin soybean producers. It builds soybean demand, creates new uses for soybeans, and focuses on soybean disease research. WSMB is committed to providing statewide soy education and outreach programs that inform consumers about the benefits of soy. It offers a comprehensive soy curriculum for educators, and partners with the Wisconsin Farm Bureau Ag in the Classroom to provide Soybean Science Kits and lessons that increase agricultural literacy.