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RRC Culinary Arts Award 2007 Don LaFrenais: Stuffed Roulade with Orange Soy Sauce 2007 Jordan Carlson: Pork Roulade and Poached Pork with Carmelized Apples and Bacon Red Wine Sauce 2006 Scotty Morham: Pan Seared Pork Tenderloin with Jalapeno Orange Brandy Sauce 2006 Jonathan Hochman: Dijon and Herb Crusted Pork Tenderloin with a Blueberry Red Wine Reduction 2005 Kelly Cattani: Apple Stuffed Pork Loin with Port Orange Sauce 2005 Mark Penman: Pork Loin Stuffed with Apple and Blue Cheese |
Pick Pork for an excellent addition to any restaurant menu. Pork’s health advantages and wholesomeness are well known and a wide variety of cuts are available for food service applications. Pork’s versatility, delicious flavor, and ease of preparation can add dollars to your bottom line. So whether you choose economical ground pork burgers, tacos and casseroles, or chops and strips for stir fry and grills, or elegant racks or crown roasts for special events, today’s pork is sure to fit any menu.
Red River College Culinary Arts Award
Manitoba Pork Council now provides three awards of $500, $300 and $200 respectively, to three students in the Culinary Arts program at Red River College. The winners are determined by means of a cook-off in which students are judges on presentation, creativity, taste, portion size and originality of recipes. The recipes entered become the property of Manitoba Pork Council. Previous winning recipes have been included in MPC recipe brochures. Recent past winners are listed to the right.
The 2008 winners are:
Dustin Maize - Pork Tednerloin with Maple Pernod Cream Sauce
Lisa McKinnon - Marinated Pork Tenderloin with Mixed Vegetables and Squid Ink Pasta
Jenny Shearman - Pork Ravioili with Lemon-Thyme Cream Sauce
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