2015 Taste of Elegance first place winner Chef Cristian Gonzalez of The Hamilton Kitchen and Bar prepared sweet potato gnocchi with pork neck ragout, pan seared pork belly, bacon black garlic foam, almond puree, crispy guanciale and cilantro.  Source: Pennsylvania Pork Producers Council

2015 Taste of Elegance first place winner Chef Cristian Gonzalez of The Hamilton Kitchen and Bar prepared sweet potato gnocchi with pork neck ragout, pan seared pork belly, bacon black garlic foam, almond puree, crispy guanciale and cilantro. Source: Pennsylvania Pork Producers Council

The Pennsylvania TASTE OF ELEGANCE is turning 21 this year!  Hosted by the Pennsylvania Pork Producers Council, the competition is open to chefs working full-time in food service operations and provides an opportunity for chefs to highlight their establishment and culinary creativity with pork.  Cash prizes will be awarded to the top three finishers, with first place receiving $1,000 and an invitation to attend the National Pork Board 2016 Pork Summit (pending approval).  The 2015 Pork Summit was held at the Culinary Institute of America’s Greystone Campus in St. Helena, California.

To participate, chefs must complete an entry form and submit their pork-focused recipes by Monday, July 25, 2016.  Recipes submitted will be pre-judged and based on entry forms up to 15 chefs will be selected to compete at the event on Monday, October 24, 2016 at the ArtsQuest Center’s Musikfest Café, 101 Founders Way, Bethlehem.  All proceeds from the event will benefit ArtsQuest, a nonprofit organization providing access to art, culture and educational programs for residents of the Lehigh Valley.

Entry forms can be downloaded at http://www.WellnessPress.com/Events or requested by email from [email protected]  All finalists will be notified of selection by Friday, July 29, 2016.

On October 24, a public reception will be held from 6-8 p.m. at the Musikfest Cafe following the chef competition.  This ticketed event will include an announcement of winners and allow attendees to meet the chefs and sample their entry entrees.  An August press release will announce the competing chefs and provide additional details regarding the public reception.