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Chefs and pork featured at Taste of Elegance

Some of Indianapolis’ best chefs put pork on display nose-to-tail at Indiana Pork’s Taste of Elegance.

Jeanette Merritt, director of checkoff programs for Indiana Pork the evening is an opportunity to connect Indiana’s pork farmers, ag industry stakeholders, and state legislators.  “This is a chance to showcase agriculture, showcase hog farming, and give our chefs a chance to put that pork in the spotlight,” she says.

She tells Brownfield the chefs showcase pork’s versatile use.  “I think it’s fun for the chefs to use all the different parts of the pig,” she says.  “A lot of them tell me in their restaurants they really are using that tenderloin and they are using the bacon.  But in a competition for them – it’s fun to showcase some of their different cooking techniques.”

Chef Steve Oakley of Oakley’s Bistro took home the event’s top prize with a dish that included pork brisket, check and tongue with a bacon marmalade, an apple-pear coulis and pork reduction.

AUDIO: Jeanette Merritt, Indiana Pork