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Wisconsin Ag News Headlines
Fontana Chef Wins Taste of Elegance Contest
Wisconsin Ag Connection - 02/06/2013

Rob Gamble of the Big Foot Country Club in Fontana, captured the Chef Par Excellence award at the 2013 Wisconsin's Taste of Elegance competition last week in Wisconsin Dells. Gamble's winning entree, Korean Barbequed Pork Pierogi, helped him win $750 in cash. He also qualifies for the national competition in California later this spring.

"I love Korean Barbeque and I have a Polish heritage, so I simply combined the two to create this unique entree," Chef Gamble said. "The Taste of Elegance is a great competition and it's always been fun for me."

Gamble competed against six other finalists. Chef James Deptula, Heartland Grill, Madison, received the $500 Superior Chef recognition for his preparation of A Pork Tasting of Mexico, Tamale, Pozole and Mole. Tyler Sailsbery, The Black Sheep Restaurant, Whitewater, was the recipient of the Premium Chef Award and $250 with his Pancetta Wrapped Pork Tenderloin with Soy Pomegranate Drizzle and Brandied Apricot. In addition, Chef Sailsbery, received the People's Choice Award and $250 for his entree. The new award this year, Best of Soy and $250, was won by Chef Paul Cummings, Heidel House Resort & Spa, Green Lake.

Other finalists were Chef Aaron Fidder, Wisconsin Machine Shed Restaurant, Appleton; Chef Lisa Hitchcock, Survivors Bar and Grill, Wisconsin Dells; and Chef Zachary Benson, The Pine Lodge Restaurant at Heartwood Conference Center and Retreat, Trego.

The event was sponsored by the Wisconsin Pork Association and held in conjunction with the 2013 Wisconsin Corn/Soy Expo.

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