Celebrity Chef Guy Fieri Crowns ‘Next Pork Personality’
NEW YORK, Oct. 9 /PRNewswire/ — Celebrity chef and grilling guru Guy Fieri crowned Kristina Vanni of North Hollywood, Calif., the National Pork Board’s “Next Pork Personality” after a live tong-to-tong grilling showdown at the Food Network New York City Wine & Food Festival. The summer-long search asked Americans to star in their own two-minute video vignette highlighting their best tips for sizzlin’ up pork on the grill. Three stand-out finalists were flown to New York City to show off their “top hog” personalities and original grilled pork recipes for a panel of judges, including Fieri.
Vanni walked away with the $5,000 grand prize for her PORK-tastic performance demonstrating her original “Spicy Asian Pork Tenderloin with Pear Mashed Potatoes and Grilled Baby Bok Choy” recipe.
“Not only did Vanni wow the judges with a presentation that would entertain any food fan, but she also brought an ‘off-da-hook’ recipe that really showcased the great flavor and versatility of my favorite protein – pork,” Fieri said.
Grilling’s Hot, Hot, Hot (Even When It’s Cold, Cold, Cold)
While summer may be coming to an end, it’s delicious recipes like “Spicy Asian Pork Tenderloin with Pear Mashed Potatoes and Grilled Baby Bok Choy” that inspire people to keep their grills hot even when the weather cools down. In fact, three out of four (75 percent) Americans say they keep the coals going year-round(1). Quick-cooking cuts like pork tenderloin and chops make it easy to get dinner off the grill and onto the table.
“It’s easy to see why Americans continue grilling during the winter months, no matter what the weather,” said Traci Rodemeyer of the National Pork Board. “Pork is really easy to prepare – often in 30 minutes or less. While recipes like those from today’s contestants are great for the grill in any season, simple marinades or rubs on pork are also great ways to add lots of flavor with little effort.”
Tips from the “Top Hog”
Looking for tips to help make your next grilling go-round a success, no matter what the season? Next Pork Personality Kristina Vanni says it’s all about P-O-R-K:
- “P” is for pairing. Because pork is so versatile, it can be matched with any flavor.
- “O” is for open flame. Grilling is a great preparation option for pork. Searing the outside makes for a flavorful crust and moist inside.
- “R” is for resting. Avoid cutting pork too soon after it finishes cooking to keep it juicy.
- “K” is for Kristina. Vanni says it is important to let your cooking personality come through in your food.
“When it comes to pork, you really can’t go wrong,” says Kristina Vanni. “Today I showed the judges one of my favorite ways to grill pork. It was such an honor to be here and really exciting to cook for Guy. I’m thrilled with the outcome!”
Runners-up Dana Johnson of Ripon, Calif. prepared “Dana’s Hog Log” and Robert Burmeister, a Staten Island, N.Y. chef, made a “German Cuban Reuben Pork Burger.” Both were awarded a brand new Char-BroilÃ‚® RED(TM) Infrared Gas Grill to continue grilling up their favorite pork dishes.
Get Fired Up Online
Before firing up your grill, make sure to fire up your computer and head to the newly revamped TheOtherWhiteMeat.com for dozens of recipes, grilling tips and techniques to see why pork is the best kept secret to great grilling! There, you can also find the top three finalists grilling videos and recipes.
About The National Pork Board
The National Pork Board has responsibility for Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold. The Pork Checkoff funds national and state programs in advertising, consumer information, retail and foodservice marketing, export market promotion, production improvement, technology, swine health, pork safety and environmental management.
About Guy Fieri
Guy stars in three top-rated shows on Food Network – Guy’s Big Bite, Ultimate Recipe Showdown and one of the network’s most popular shows, Diners, Drive-in and Dives. A best selling author, Guy’s second book hits stores in November titled More Diners, Drive-ins and Dives: A Drop-Top Culinary Cruise Through America’s Finest and Funkiest Joints. Guy also co-owns Johnny Garlic’s (3 locations) and Tex Wasabi’s (2 locations) in Northern California.
(1) The survey was conducted online with a random sample of 1,024 men and women aged 18+ all members of the Impulse Research proprietary online panel. The Impulse Research proprietary online panel has been carefully selected to closely match US population demographics and the respondents are representative of American men and women 18 +. Research was conducted in June 2009. The overall sampling error rate for this survey is +/-3% at the 95% level of confidence.
SOURCE The National Pork Board