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North Carolina Chef Wins Contest

Smoked Polynesian Spare Rib Chop won the 12th annual national Taste of Elegance contest, $5,000 and a trip for two to the Ironstone Vineyards in Lodi, CA, for Scott Pisula, Jamestown, NC. The contest in Washington D.C. was sponsored by the National Pork Board and featured 20 state and regional chefs who were Taste of Elegance contest winners. Second place went to Thomas Oden and Franco Dunn of the

Smoked Polynesian Spare Rib Chop won the 12th annual national Taste of Elegance contest, $5,000 and a trip for two to the Ironstone Vineyards in Lodi, CA, for Scott Pisula, Jamestown, NC.

The contest in Washington D.C. was sponsored by the National Pork Board and featured 20 state and regional chefs who were Taste of Elegance contest winners.

Second place went to Thomas Oden and Franco Dunn of the Santi Restaurant in Geyserville, CA. They won $2,000 and a double magnum of Ironstone Wine.

Hudson Valley Tenderloin earned David Rensi of the Anjou Bakery, Brighton, MI, third place honors, $1,000 and a gift pack of Ironstone Wine.

For more information on the contest and other checkoff-funded programs, visit www.porkboard.org.