taste of victory, The

0 Comments | La Crosse Tribune, Feb 02, 2001 | by Cahalan, Steve

Chris Roderique, executive chef at the Radisson Hotel in downtown La Crosse, has done it a third time.

Roderique took first place, winning the Chef Par Excellence award, in the 2001 Wisconsin's Taste of Elegance competition with his entree, Spring Roll of Pork Tenderloin with Thai BBQ Glaze. He competed against eight other finalists at the event in January in Wisconsin Dells, Wis.

His $1,000 award also qualifies him to compete in the National Taste of Elegance competition that the National Pork Producers Council is sponsoring in April in Washington, D.C. The Wisconsin contest - which like the national one is intended to promote the use of pork - is sponsored by the Wisconsin Pork Producers Association, ALPHARMA Animal Health, Ironstone Wines and Vineyards, Reinhart Food Service and the Wisconsin Agribusiness Council.

Chefs throughout the state are invited to enter the contest by submitting recipes. From the entries received, 10 chefs are invited to participate in the Wisconsin event.

This was the fourth year Roderique has entered the state contest, the fourth year he has been a finalist, and the third year he has finished first:

Roderique said the entree he invented for the competition will be on the menu that debuts Monday at the Boatworks restaurant in the Radisson. The menu changes every month or two, he said.

To make his championship dish, Roderique puts a thin layer of cooked jasmine rice on two spring roll wrappers, then puts a marinated pork tenderloin on top, rolls up the concoction and fries it in peanut oil. He cuts the roll in half, stands up the two pieces and serves them with sauteed julienne vegetables, and with a garnish of chives and sesame seeds and with barbecue sauce drizzled on the plate.

"The judges liked the simplicity of it, the blend of flavors touching on the Pacific Rim style of cuisine," Roderique said. "The Thai barbecue sauce has just enough spice to bring everything together."

Roderique said he enjoys cooking with pork. "Pork is very versatile," he said. "Especially the, tenderloin, because it can be so elegant. It's fork-tender if it's cooked properly."

Roderique was executive chef at the Radisson from 1987 until 1993 when he left to start Traditions restaurant in Onalaska. He sold that restaurant to Mary Cody in 1996, then moved to Detroit where he was executive chef at two hotels there.

He returned to the Radisson in La Crosse in April 1999. "I love the area," Roderique said of his decision to return.