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St. Louis, Mo.,—Chef Edward Richardson with Roth Dwelling in Richmond Heights, Missouri, took high honors on the annual St. Louis Style of Class culinary competitors held October 24 on the Renaissance St. Louis Airport Lodge. His entrée, Crispy Pork Stomach Bento with Pork Confit Egg Roll and Pork Custard, obtained the $1,000 high award.
The St. Louis Style of Class was hosted by the Missouri Pork Affiliation, Illinois Pork Producers Affiliation, and the St. Louis Space Foodbank. The Renaissance St. Louis Airport Lodge and Missouri Wine and Grape Board offered further assist. Because of St. James Vineyard and Small Batch Vineyard for offering wine samples throughout the banquet.
Virtually 300 folks sampled the dishes throughout a reception to honor Meals Financial institution donors. Company voted Chef Richardson the Individuals’s Alternative winner. For this honor, he obtained a set of Mercer Knives.
The second place award and $500 went to Chef Will Mabrey with Timothy’s in Creve Coeur for his Crispy Pork Stomach, Candy Potato Puree, Braised Kale and Agrodolce. Third place and $250 went to Chef Patrick Whitener from St. Louis Union Station Lodge in St. Louis for his Porkin’ Below Stress dish – Duet Pork Stomach & Galantine of Pork Loin Mousseline, Butternut Squash Espuma, Peach & Beet Coulis, Fast Pickle Haricot Verts and Candy Pomme Allumettes.
9 cooks ready dishes for judging on originality, style, look, and menu applicability. This 12 months’s judges included: Chef Casey Shiller and Chef Robert Hertel, each with the St. Louis Neighborhood School at Forest Park, and Mike Gau with Middendorf Meat Firm.
Further cooks competing included Chef Shun Ammons, 1818 Chophouse, Edwardsville, IL; Chef Scottie Corrigan, Commonwealth, St. Louis; Chef Timothy Eagan, Fleur STL in St. Louis; Chef Adam Lambay, Hilton Ballpark Lodge, St. Louis; Chef Kenneth Hayden, Jr., Ok Hayden Chef Providers & Catering, Dellwood; and Chef Phil Le, Saucy Porka Stl., LLC, St. Louis.
“We’re proud to sponsor the Style of Class occasions,” stated Don Nikodim, govt director of the Missouri Pork Affiliation. “Working with cooks to create new menu objects, then selling these objects, helps construct demand for pork, whereas introducing shoppers to the product’s nice style.”
The Missouri Pork Affiliation represents the state’s pork producers in areas of promotion, analysis, schooling and laws. For extra details about this or some other applications of the Missouri Pork Affiliation, go to www.mopork.com, or name the Missouri Pork Affiliation Workplace at (573)445-8375.
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Notice to Media: Photographs of the winners and profitable entrée’s can be found. Please contact Diane Slater at (573) 445-8375.
Chef Will Mabrey (2nd Place), Timothy’s, Creve Coeur;
Chef Patrick Whitener (third Place), St. Louis Union Station Lodge, St. Louis.
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