Area Chefs Participate in 2014 St. Louis Taste of Elegance

Columbia, Mo.,— Chef Timothy Eagan with the Doubletree Chesterfield Hotel and Conference Center garnered top honors at the Taste of Elegance culinary competition held November 3 at the Renaissance St. Louis Hotel Airport. His winning entrée, Pappardelle with Braised Pork and Pancetta, earned him the $1,000 prize and an expense paid trip to the national Pork Summit in St. Helena, California. Those in attendance also awarded Chef Eagan with the People’s Choice Award.

The event was sponsored by the Missouri Pork Association, the Illinois Pork Producers Association, Smithfield Farmland, Missouri Wine and Grape Board, and the Renaissance St. Louis Hotel Airport. The event was also promoted by the St. Louis Area Foodbank. Eleven chefs competed in the competition using DURoC Pork provided by Smithfield. The entrées were judged on originality, taste and presentation.

Chef Kenneth Hayden Jr. with K. Hayden Chef Services in Dellwood received second place and $500 with his entrée, Coriander Crusted Pork Tenderloin, Celerica and Garlic Potato Puree, Arugala Pesto and Shaved Apple Fennel Radish Salad. Chef Timothy Shelp from Le Cordon Bleu St. Louis in St. Peters prepared the third place entrée, titled Taste of North Africa. He received $250.

Chef Eagan will advance to the national Pork Summit in St. Helena, California, which has been sponsored by the National Pork Board since 1987.

“We are proud to sponsor the Taste of Elegance,” said Bob North, chairman of the Missouri Pork Association. “The ability to work with chefs in creating new pork menu items helps build demand for pork, while introducing consumers to its great taste.”

The Missouri Pork Association represents the state’s pork producers in the areas of promotion, research, education and legislation. For more information about this or any other programs of the Missouri Pork Association, go to, or call the Missouri Pork Association office at (573) 445-8375.