Murphy's winning dish of Braised Pork Neck with 5 -
Spice Pâté, Parsnip Puree and Pickled Onion and Carrots earned him a $ 1,500
prize and an all - expense paid trip to the Greystone Campus of the
Culinary Institute of America in California where he will have the opportunity to represent Minnesota at the 2016 National Pork Summit.