The nine chefs competing at this year’s Taste competition, which kicks off the Iowa Pork Producer’s Pork Congress week in Des Moines, were tasked with using boneless pork loin as the featured competition cut.
Joshua Wilkins, Chef de Cuisine with Iowa State dining services, claimed the crown of Chef Par Excellence with his winning dish of Italian style pork braciole.
Wilkins dish featured pork braciole with rustic marinara sauce, creamy parmesan polenta, and basil pistou. Wilkins was selected as the winner by a panel of three judges and claimed the title of People’s Choice winner, which was selected by the public in attendance at the Taste event.
Wilkins says that opting for a unique way to prepare the pork loin might have given him an edge.
Wilkins earned a plaque for each award, and a total of $1,250 in prize money. He says that his dish was sourced from pork raised in Le Mars.
Tanner Killinger, of the Des Moines Embassy Club, earned second place with his five-spice brined pork loin sous vide, with whipped butternut squash and parmesan reggiano and pistachio tuile, calvados sauce, and micro greens. He received a plaque and $500.
Third place was awarded to Tony Pelican with Company Kitchen, the food and catering partner of EMC Insurance Companies in Des Moines. He served a deconstructed boneless pork loin banh mi sandwich with ramen noodle salad. He took home a plaque and $250.
Taste is a Pork Checkoff-funded culinary competition designed to inspire innovative and exciting ways to menu pork in restaurants.
