by Bethany on March 1, 2011
A few weeks ago I went to help the Ohio Pork Producers at the Taste of Elegance. The Taste of Elegance is a food competition like the Iron Chef America but in downtown Columbus!
The secret ingredient for this cuisine showdown was pork of course! There were some absolutely gorgeous and delicious dishes prepared by the chefs.
Delicious pork dish created by our contestants
Our judges and winners of the night!
Congratulations to our winners!
Chef Par Excellence: Chef Todd McDunn of Lakeview Café at the Scotts Co.
Superior Chef: Chef Dave MacLennan of Latitude 41
Premier Chef & People’s Choice Award: Chef Michael Delligatta of Michael Anthony’s at the Inn in Versailles
Participants: Chef Tim Franks of Flavorseal
Chef Scott Pierce of the Refectory
Chef Michael Thompson of The Hideaway Inn
To see more pictures take a look at Ohio Hog Farmers on Facebook!
P.S. I tried to get all the leftover pork from the competition and it was all gone because it was so delicious!
P.P.S. Since the pork was quickly devoured, there was a lot of cupcakes left. I did manage to walk out with around 20 cupcakes so I didn’t walk away empty handed 
by Bethany on September 23, 2010
You ever have one of those days where you were counting the seconds and you just want to relax such a long day. Well, I had one of those days yesterday so I was looking for some comfort food.
I was looking at recipes The Other White Meat and I had almost all the ingredients for the Sausage and Rice Bake so I was sold on this dish. A quick trip to the grocery store with my friend, Jill, and I managed to grab the one ingredient that I was missing. (Thanks Jill!!)
Sausage and Rice Bake
Ingredients:
1 pounds bulk pork sausage
1/2 cup chopped onion
1 cup long-grain rice
1 cup chopped celery
1 envelope chicken noodle soup mix (1/2 of a 4.2 oz box)
2 cups boiling water
1 cup finely shredded Cheddar Cheese (I used Mozarella… it’s what I had)
1. Heat oven to 350 degrees F.
2. Cook sausage and onion in large skillet until sausage is brown.
- Browning the Sausage
3. Drain off the fat and set the sausage mixture aside.
4. Combine the uncooked rice, celery and dry soup mix in a 2 to 2 1/2 quart casserole.
Adding it all together
5. Pour boiling water over mixture in casserole; stir to combine. Spoon sausage mixture evenly over mixture in casserole.
6. Cover. Bake about 50 minutes or until rice is tender. Uncover; stir to combine. Sprinkle with Cheddar cheese. Bake about 5 minutes more or until cheese melts. And Tada!!
May not look pretty but it tastes good!
So the downside to even comfort food is that I still have to clean up the kitchen
What’s your favorite food when you are feeling stressed or unhappy?
