The event is aptly named. At last night’s fifth annual Taste of Elegance competition in Columbia, most of the entrees were elegant indeed. From melt-in-your mouth pork loins that had been roasted for three days to minestrone soup with sausage and malfatti, there were amazing pork selections at each of eight tables.

The winner was selected by three industry judges, and it was Chef Patrick Wilson at Churchills for its pork belly shiitake pie with chestnuts, apples, and roasted grapes. (You’re probably thinking, pork belly? It was delicious!) I was pleased because I voted for Churchills with my own “People’s Choice” vote. However, the People’s Choice award (and also second place) actually went to Chef Adam Wells-Morgan at the Club at Old Hawthorne. That would have been my second choice, for “Pork and Beans.” I know, I know. Taste of Elegance? But really, this chef’s pork and beans was an herb-roasted Irish pork loin, mashed buttered white beans, carmelized Brussels sprouts, fennel pollen candied walnuts, and a Darjeeling pear cider reduction. Elegant indeed!

Now, if I can just wheedle all the recipes!