Wednesday, March 6

Chef Greg Schiesser of Indiana Downs Takes Top Award at Taste of Elegance 2013

Chef Greg Schiesser from Indiana Downs, takes home another culinary award. This go-round is the top award from Taste of Elegance 2013 held February 5 at the Indiana Roof Ballroom in Indianapolis.

Schiesser's winning entrée was candied pork belly with bacon infused goat cheese. The chef was presented with a check for $1,000 from Indiana Pork. He will represent Indiana at the Pork Summit hosted by National Pork Board in Napa Valley, CA.

Annually, chefs from across Indiana compete in the prestigious event, hosted by Indiana Pork in partnership with Indiana Farm Bureau, Indiana Soybean Alliance and the Indiana Corn Marketing Council to encourage chefs to use pork more frequently in creative, non-traditional ways. Indiana wines are paired with the dishes and served to attendees throughout the evening.

Schiesser continues his innovative ways with cooking and canvas classes in the fall and a 5-Course Tequila Pairing Dinner on Friday, March 22. The dinner will be hosted at 7 p.m. in the 2nd floor of the clubhouse. Call 317-421-999 to reserve a place.

Other 2013 award winners include:
Superior Chef Award
Grant Michael-Albatross Grille at Prairie View Golf Club, Carmel

Premium Chef Award
Lucas Trinosky-The Chefs Academy, Indianapolis

Wine Pairing Award
Lucas Trinosky-The Chef's Academy, Indpls, Winzerwald Winery's Lieblich

People's Choice Award - Favorite Entrée
Carlos Salazar-Oakley's Bistro, Indianapolis

People's Choice Award - Favorite Wine
Oliver Chambourcin-Oliver Winery, Bloomington

People's Choice Award -Favorite Display
Carlos Salazar-Oakley's Bistro, Indianapolis


Schiesser also won the Taste of the Southside Chef Challenge February 24. During two sessions, the competitors had 30 minutes to prepare a dish with mystery ingredients. Chef Greg’s mystery basket included alligator, quinoa, kumquats, summer squash and montenebro cheese. He presented a pan-fried alligator with citrus kumquat quinoa, roasted sweet pepper fondue, and baby arugula and pickled summer squash salad.

Other competitors were defending champ Richard Goss from Richard’s Kitchen and Brick Oven Pizza, Donovan Koester of Augustino’s Italian Restaurant, and Mike Heller of Main Street Grille.

Images provided by Indiana Downs

Elizabeth J. Musgrave is a syndicated fine-living, travel columnist, freelance writer and photographer, and performing arts and restaurant critic for Gotta Go. Read Infused, her spirits, wine & beer lifestyle column, at www.GottaGo.us and www.FoodDigital.com and catch her as Indy’s Entertainment Adviser on 93 WIBC. Gotta Go is published on www.Gottago.us, www.BroadwayWorld.com, an in print. Follow her on Twitter @GottaGo, LinkedIn and Facebook.

No comments: