By MEGGIE. I. FOSTER
Assistant Editor

INDIANAPOLIS, Ind. — On Feb. 23, Indiana Pork challenged chefs from across the Indiana to come up with creative, new ways to present pork as a dinner entree sure to delight the palette of the most serious food critic during the Taste of Elegance.

In fact, each year the Taste of Elegance brings talented chefs head to head to compete at the downtown Indiana Rooftop Ballroom. This year, the event was hosted in partnership with the Indiana Soybean Alliance, Indiana Corn Marketing Council and the Indiana Farm Bureau.

“The Taste of Elegance is one of our favorite events of the year, as it showcases the great culinary talent our state has to offer, as well as the versatility of pork as a sophisticated ingredient,” said Mike Platt, executive director of Indiana Pork.

Taking home top honors, the Chef Par Excellence Award, sponsored by the Indiana Soybean Alliance was presented to Chef Robert Frye from The Chef’s Academy in Indianapolis for his Vietnamese Soup, Sandwich and Salad. As the winner, Chef Frye was awarded a $1,000 check, and will go on to represent Indiana in the national Taste of Elegance competition in June in Baltimore, Md.

“We are confident that Chef Frye will go far in the national competition, and we look forward to standing behind him as he represents Indiana and the wealth of resources we have here in our state,” added Platt.

Other winning chefs were: Superior Chef Award: Jason Anderson - Dunaway’s, Indianapolis, an award sponsored by the Indiana Corn Growers Assoc.; Premium Chef Award: Josh Horrigan - The Chef Academy, Indianapolis, an award sponsored by the Indiana Farm Bureau; Wine Pairing Award: Robert Frye - The Chef’s Academy, Indianapolis (with wine from Simmons Winery, Columbus); People’s Choice Award - Favorite Entrée: Greg Schiesser - Indiana Downs, Shelbyville; People’s Choice Award - Favorite Wine: Riesling - Wildcat Creek Winery, Lafayette; and People’s Choice Award - Best Display: Greg Schiesser - Indiana Downs, Shelbyville.

While not all entrees took home the top prize, other top chefs participating in the 2010 Indiana Taste of Elegance event included: Chef Jason Anderson - Dunaway’s, Indianapolis; Chef Dan Dunville - Meridian Restaurant and Bar, Indianapolis; Chef Steven Oakley - Oakley’s Bistro, Indianapolis; and Chef Brandon Hamilton - Farm to Kitchen Foods, Indianapolis.

“A big thank you needs to go out to all of the participating chefs in the competition who continue to support the pork industry year after year – thank you,” said Platt.