Hickoryworks.com's Shagbark Hickory Syrup Shines Again In 2008.

Chef Brandon Hamilton,of the Traders Point Creamery Cafe in Zionsville, IN
Was awarded the "Chef Par Excellence" award at theTaste of Elegance on Tuesday, January 29 at the Indiana Roof Ballroom in Indianapolis.

In the presence of a giant melting pig ice sculpture, his dish of Pork Trotters with Shagbark Hickory Syrup Custard topped the field of nine in last night's at the Indiana Roof Ballroom. He'll go on to compete in the national competition later in the spring.

The event was presented by Indiana Pork in partnership with the Indiana Farm Bureau and Indiana Soybean Alliance (with a large table of Indiana wines from the Indiana Wine Grape Council.)

Hamilton (nee-14 West, nee Indianapolis Dine) is currently consulting with the Trader's Point Creamery Cafe on their new Friday and Saturday night dinner service. Thanks to the crack judging team -- Chef Tony Hanslits (of The Chef's Academy), Chef Dan Dunville (Meridian Restaurant and Bar), Chef Greg Schiesser (Indiana Downs), and Alan Wilhoite, Wilhoite Family Farms and National Pork Board member.
Hickoryworks has been producing and supplying Gourmet restaurants and specialty food stores with there Hickory Syrup since 1991. http://www.hickoryworks.com



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