Participating Chefs
SWINE will feature some of Iowa’s finest native wineries and Iowa’s finest chefs.
Ephram Malag / Tournament Club of Iowa
MENU: kalua pulled pork with Lily Suttong Relish
BIO: Executive Chef at the Tournament Club of Iowa, Ephraim J. Malag, brings a flavor of international and regional expertise to the Tournament Club of Iowa. As a native of Hawaii, Ephraim Malag started his interest in superior cuisine early and formally studied Culinary Arts and Restaurant Management. Mr. Malag's experience includes cooking and food service positions, of growing management responsibilities, with Applebee's Corporation in Georgia, MARIAH Port of Call in San Diego, State of Iowa, Harvester Golf of Rhodes, IA and others. Mr. Malag has been the recipient of culinary awards from such institutions as Iowa Beef Producers, Iowa Pork Producers Association, American Culinary Federation and others. Additionally, he is doing research for an upcoming Fusion Cook Book that he's writing. Chef Malag's personal philosophy is to present traditional and contemporary dishes with "a flair" of international influence derived primarily from French-style and Pacific Rim-style recipes. A personal favorite of Ephraim is his own Macadamia Nut Crusted Bone-in Pork Loin with Achiote Cream Sauce! The Chef is a very personable professional and frequently visits with guests at their table for feedback on the dining experience at The Grille at the Tournament Club of Iowa.
At the Tournament Club of Iowa diners can look for menus reflective of Upscale Casual cuisine that will change seasonally as well frequent daily and weekly specials focusing creatively on various ethnic food offerings. Anticipated "signature" items are likely to be salmon "with a flair" and walleye "with a flair"!
John Weiler / Fleming’s
MENU: Chipotle and Cherry coke marinated pork satays with a cherry bbq reduction.
BIO: John Weiler CCC, is a 1997 graduate of the Des Moines Area Community College Culinary Program. His resume is rounded out by Service with Hy-Vee Food Stores, Ankeny Golf and Country Club and Profile Foods. As Chef / owner of The Harvest Restaurant and Catering in Indianola for 2 years, there were lots of opportunities to explore all aspects of the restaurant industry. As Chef Partner with Fleming’s Prime Steakhouse & Wine Bar I am looking to have an impact on the local culinary scene and to give back to the community of my time and talents. I enjoy sharing what I have learned in the industry with the next several generations of chefs. I also enjoy any opportunity to share with people the chance to taste and work with the foods that make the Heartland so great. The kitchen and dinner table is where family and friends turn good times into memorable occasions.
Darin Sturgill / Sbrocco
MENU: Bacon wrapped Parmesan polenta with smoked gouda cream sauce and handmade English Banger (sausage) with English Mustard (a specialty from the Royal Mile)
BIO: Chef Darin Sturgill began his culinary career in the student kitchen at the Marriot Friendship House in Pointlookout, Mo. Throughout Darin’s fifteen year career, he has worked in many arenas from fine dining to full service catering. Chef Sturgill has worked in some of Des Moines top restaurants including; 801 Steak and Chop House, Bistro Montage, and Court Avenue Brewing Company. Darin has been focusing his talents on catering for the last four years at the Hilton Garden Inn in Johnston and Winifred’s Catering in Cedar Rapids. His unique style of Southwestern and Asian fusion cooking makes him a chef to watch for in the future. Chef Sturgill is currently working for Full Court Press, Inc. He has been spending his time at the Royal Mile and the newly opened River Bend Trading Co., so keep a look out for new and interesting items at both locations. Also, in Darin’s free time he has found another creative outlet by apprenticing with Dave Conner, owner of Mid Air Ink Tatoo Shop.
Troy Trostel / Trostel’s Dish & Greenbriar
MENU: Firecracker Pork Eggroll with Mango Sauce
BIO: Born and raised in the restaurant business, Paul Trostel, Troy learned the ropes of running a kitchen early. In 1987, his father opened Trostel's Greenbriar Restaruant and Bar in Johnston with the help of his son. Four years later, Troy made a decision to further his education in Colorado to work in the ACF Apprentice Program under the Swedish chefs at the renowned Brown Palace in Devner. Winning several ACF awards, he returned to Iowa five years later where he is now the executive chef and kitchen manager at Trostel's Greenbriar. In Iowa, he has also cometed and won numerous awards including a recent Silver Medal at the National Culinary competition at the Food Exop in Milwaukee, Wisconsin. Troy and his wife Jennifer have three sons and live on an acerage in Grimes where he has an extensive garden for summertime enjoyment.
Cydney Koehn-Mull/Jennifer Strauss / Cyd’s Catering L.L.C.
Johnston, Iowa
Tel:(515) 274.0410
MENU: Pork's Perfect Pear
BIO: Cydney Koehn-Mull grew up in Elkader, Iowa, where she had her first introduction into the food and hospitality industry by assisting in her family-owned vacation home which catered to an international clientele in scenic north east Iowa. Cyd earned a B.Sc. degree from Iowa State University in hotel and restaurant management completing internships in private clubs in Pointe Vedra, and The Sawgrass community in Jacksonville. From 1989-1994, Cyd worked at Des Moines Golf and Country Club serving as Restaurant and Room Manager. Since then Cyd established Cyd’s Catering L.L.C. in Iowa and enjoys working as a private chef.
Since 2007, Cyd trained with KC BBQ Society to become a certified master BBQ judge. In January 2008, Cyd won the Taste of Elegance People’s Choice Award and Premier Chef Award at the Greater Des Moines Iowa Pork Producers Taste of Elegance competition. Cyd specializes in Spanish tapas excelling at creating and pulling together unique intimate social gatherings.
Gary Lynch / Lynch BBQ
BIO: "Get a hobby…”, this famous quote by Ruth Lynch to her husband, Gary, started what has now become a full fledged catering and retail business. Long-time pork producer and pork marketer, Gary Lynch found that slow smoking pork was a delicious way to promote Lynch Livestock, as well as promote pork.
Through years of catering, Lynch BBQ has developed a full array of seasonings and sauces to compliment all types of dishes. In 2002, Lynch BBQ was able to capture the quality barbeque experience for their customers through their retail product line. A wide selection of smoked, marinated, aged and specialty meats are available.
Dean Richardson / Phat Chefs
MENU: Herb Roasted pork Tenderloin with Mongolian pan Jus and Pickled Red Cabbage
BIO: Phat Chefs was opened in 1999 by chef Dean Richardson. In 2002 he was joined in ownership by his wife Shelly. Dean and Shelly both gradutated from Iowa State University. Dean is also a graduate of the Chicago Culinary Institute. He has had exstensive training around the United States in the culinary field.
Phat Chefs prides itself on its quality and freshness of food. We use only fresh seafood, and top quality beef and pork. Our menu changes every 3 weeks, or according to the freshest of ingredients. We are a friendly, cozy restaurant, featuring a wine bar, and an outdoor patio.
Our Mission: To create a postive experience, whether dining, or lounging, that is lasting and friendly.
Phat Chefs caters to any private party, on-site or off.
Shad Kirton / Absolute Flavors / Smokey D’s BBQ
MENU: Bourbon Maple Glazed Rib Tips with a Triple Pork Hash
BIO: Growing up in rural Iowa, Shad Kirton spent much of his youth in the kitchen with his mother, learning traditional home-cooked comfort foods. After high school, he attended the Western Culinary Institute in Portland, OR and graduated in the fall of 1991.
Upon graduation, he went to work for various chefs in different parts of the United States, where he continued to increase his knowledge and love of culinary arts.
Returning to Iowa, he became the Executive Chef of the Holiday Inn University Park in West Des Moines, IA at the age of 24. Two years later, he took the position of Executive Chef at Lake Panorama National Golf Course in Panora, IA. It was here that he began combining his culinary experiences with his upbringing in his mother’s kitchen, creating his own style of comfort food with an edge.
In April of 2001, Shad accepted a Sous Chef position at the historical Hotel Pattee in Perry, IA. He became Executive Chef in July of 2004 and held this position until the hotel closed in December of 2006. While at the Pattee Shad furthered his culinary experience by working with various guest chefs and creating relationships with local farmers, who produce many of the vegetables, fruits and dairy products used in his menu items. His “comfort food with an edge” includes dishes ranging from Herb Lamb Chops with caramelized Ground Lamb and Ratatouille Napoleon, to Seared Pork Tenderloin with Warm Apple and Pork Confit Salad accompanied by Maytag Bleu Cheese “Ice Cream”.
In January of 2007 Shad partnered up with fellow BBQ’er and friend Darren Warth. Together they opened, Absolute Flavors & Smokey D’s BBQ Custom Catering and Carry-out on the north side of Des Moines.
In addition, Shad has competed and received numerous awards at the professional culinary level, including: First Place at Iowa Pork Producers’ Taste of Elegance 2004 & 2008; and Third Place at National Pork Producers’ Taste of Elegance 2004. He has also competed at various local charity events. One of his most memorable achievements was being selected as one of the National Pork Board’s Celebrated Chefs for 2006.
When time allows, Shad also competes professionally on the BBQ circuit, traveling to BBQ contests around the Midwest. Competing under the name “A Boy and His BBQ”, his BBQ team consists of himself, his father, and his father-in-law. Over the years, this team has received numerous awards including; First Place Ribs World Pork Expo 2003; Fourth Place Ribs World Pork Expo 2004 and Second Place Ribs World Pork Expo 2005.
Scott Stroud / Dos Rios
MENU: La Caja China Cart Slow Roasted Suckling Pig
BIO: I began life in the kitchen at age 15 working @ Sheffields Deli here in Des Moines. I fell in love with the most simple tasks like baking a cake, or making an egg salad sandwich, just the overall life of the kitchen. Work became an obsession; I took one job after another each time furthering my culinary education. I spent time at Chef's Table, Glen Oaks Country Club, and Des Moines Golf & Country club; all while I was still in high school. I Graduated from Valley high school and left that summer to attend Le Cordon Bleu Culinary Arts School in Minneapolis. For my externship I traveled abroad and spent 3 months at the Grand Hotel Du Val Andre in Val Andre Pleneuf, France. Upon my return to the states I did a brief stint at Thomas Keller's Bouchon in Las Vegas. Then I settled down for more than a year at The Cafe in Ames, Iowa. In May 07' I went to Kenai Princess lodge in Kenai, Alaska. I Returned to Des Moines and began the opening of Dos Rios in September and I couldn't be happier. The kitchen is like my home ( I literally live above the restaurant) and the cooks are like family. We do everything from scratch, utilizing local products, creating new and exciting authentic Mexican cuisine, and specialize in our handmade corn tortillas and fresh fruit squeezed margaritas.
Dean Luttrell, Rand Lehman, and Julie Drew / Iowa Culinary Institute
MENU: Braciollatini
Tim Laielli / Machine Shed
MENU: Apple Cider Smoked Bacon Wrapped Pork Tenderloin with Jim Beam BBQ Sauce