A pork rack chop seared and roasted, then served with a savory mushroom bread and micro greens salad on a plate drizzled with fresh sage oil and a paint stripe of apricot brandy sauce on the plate.
That was the mouth-watering dish that carried Kansas City Culinary Center Executive Chef Matt Chatfield to victory in the Taste of Elegance Competition sponsored by the Missouri Pork Association on February 23.
"You think long and hard about a plate and how it will come together. And this is the year that everything came together -- I don't think it could have come out any better," says Chatfield.
Judges evaluate presentation, taste and creativity. The only requirement is that pork has to be the featured component. This year that meant that pork confit, homemade pork sausage, bacon-wrapped pork tenderloin and Korean style boneless baby back ribs, among other entries.
"This is about pork being cooked and seasoned the right way. It's a great challenge," says Chatfield.
To prepare for the event, he modified a version of his popular apricot and dried cherry chutney and played around with a French theme for his dish, knowing that he would have chanterelle mushrooms and morels in stock the week of the competition. Chatfield was the victor in a field of 15 area chefs, which also included his wife and fellow chef, Sophia Chatfield. Along with the grand prize, he earned the right to compete alongside 19 other chefs in the national competition being held in Baltimore this June.
"This is a true chef-to-chef competition, it's nice to get the recognition when you win, but also feel happy for someone else when they do well," he says.
Sophia earned the grand prize two years ago. He accompanied her to
the national competition in San Diego (where Julian's Celina Tio was a judge), just as she will join him in
Baltimore this summer.
"I told her that she won in the first year she entered, but it took me
nine years -- so I just want to enjoy it," says Chatfield.
He's been involved with the competition since 1998, initially competing as a sous chef before captaining an entry of his own. He hopes the national judges enjoy his pork chop rack.
A Primer On Brining
Fat City asked Chef Chatfield for a quick guide to brining -- the process for adding moisture to a cut of meat you intend to roast. He obliged with the five steps below.
1. Use cuts that are low in fat, like pork loin or tenderloin. While you might do a light brine on ribs, fattier cuts like pork shoulder won't benefit from brining.
2. For an overnight brine, you'll want to use 1/3 to 1/2 cup of kosher salt or sea salt per gallon of water. If you're making a smaller meal that requires less water to cover the loin, use a ratio of two tablespoons of kosher/sea salt to one quarter of water.
3. If you forget to brine the meat the night before, double the amount of salt to water, and try to soak it for eight to 10 hours.
4. Rinse the pork off well and then pat it dry with paper towels or a clean soft towel.
5. Then season and roast according to your recipe.
[Images courtesy of the Kansas City Culinary Center]
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