Posted: 01.31.2010

Chef Miles Breed from "The Great Karoo" in Wisconsin Dells is already working on ideas for his National Taste of Elegance entry later this year.

Breed took home $750 and the Chef Par Excellence title.  Chef Andrew Hurst of the Capitol Lakes/Vintage Brewing Company, Madison accepted the "Superior Chef" title and $500 with Chef Noah Pryzblski of Seasons and Henry St. Café, Madison coming in as "Premium Chef" taking home $250.

The Peoples Choice award selected Thursday evening went to the recipe of Chef Julie Pryzblski from Learning Gardens, Madison.

The National Taste of Elegance will reward one chef with a grand prize of $5000 and a three day all expense paid cruise.

The annual Pie Auction that's become a staple for the annual "Taste of Elegance" in Wisconsin brought in more then $5,500.  Tammy Vassen, executive director of the WPA, told Pam Jahnke that they sold 14 pies for the total receipts.  Top bid in the evening was the Sauk County Pork Producers with a bid of $675 for one pie.  All money generated goes to the WI Pork Youth Scholarship program.  Vassen said they also raised about $1,500 in silent auction items too.

Friday - those youth efforts were paying off for the WPA.  Vassen told Jahnke they had about 150 youth at the Kalahari Resort learning about proper showmanship qualities, and how to explain about taking care of animals to non-farm visitors they might encounter on the show circuit.

Excellence of the 2010 Wisconsin Taste of Elegance will receive $750. Superior Chef will receive $500, and the Premium Chef will receive $250. A People’s Choice award of $250 will also be offered. In addition, the Chef Par Excellence will have the opportunity to represent Wisconsin at the national level in a contest hosted by the National Pork Board for a grand prize of $5000 and a three day all expense paid cruise.

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