St. Louis Chefs Participate in 2016 Taste of Elegance

Columbia, Mo.,—Chef Cory Yeates with the Bellerive Country Club in St. Louis garnered top honors at the Taste of Elegance culinary competition held November 7 at the Renaissance St. Louis Hotel Airport. His winning entrée, titled Pork Breakfast, earned him the $1,000 prize and an expense paid trip to the national Pork Summit in St. Helena, California.


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


Chef Josh Charles with the Element Restaurant in St. Louis received second place and $500 with his entrée, Smoked Pork Loin, Zucchini Bread, Roasted Carrots, Cranberry Red Wine Sauce and Pickled Mustard. Chef Shun Ammons with Stur Restaurant & Lounge in Edwardsville, Illinois, prepared the third place entrée, titled Asian Pork Shoulder, and received $250. Chef Benjamin Hamlin with Norah’s Crafted Food & Spirits in St. Louis received the People’s Choice Award, receiving $100 in prize money.


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


“We are happy to sponsor the Taste of Elegance,” said Scott Phillips, chairman of the Missouri Pork Association. “Working with chefs to create new and exciting pork dishes for their menus is a great way to increase pork demand and introduce its flavor and versatility to consumers.”


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.


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