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J A N UA RY 7–14, 20 1 7
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Mushroom Day
DIETITIAN TIP
Transform everyday meals like meatloaf, tacos and burgers using The Blend. Simply sauté
finely diced mushrooms and combine them with ground meat to reduce the calories,
saturated fat and sodium per serving while increasing moisture and rich ‘umami’ flavor.
Mushroom Spaetzle with
Mushrooms, Leeks, and
Dandelions
Featuring Fasta Pasta in Pleasant Gap, PA
presented by Michael J. Ditchfield
Instructor, Hospitality Management/Culinary Arts
Pennsylvania College of Technology
Williamsport, PA
Yield: 6 servings
12 fl. oz. white wine 12 oz. leeks, trimmed, washed, white
12 fl. oz. mushroom stock part only
2 quarts heavy cream 8 oz. dandelion greens
2 Tbsp. oil, clarified butter 2 lbs. Mushroom Spaetzle, cooked
2 lbs. assorted PA mushrooms, 1 cup fresh chopped herbs (parsley,
quartered, julienne, diced, thyme)
sliced thin Salt and pepper
In a heavy bottomed sauce pan, reduce the white wine to one third its
volume Add the mushroom stock and reduce to one third its volume.
In a tall and large pan, reduce the heavy cream to 1 quart or by half its
volume. Add the wine and stock. Adjust the consistency with a starch
thickener or continue to reduce. Taste and adjust the seasoning with salt
and pepper.
To reheat the spaetzle, get a pot that holds a lot of water. You cannot have
too much water. Add some salt and oil to the water to increase the boiling
point and to keep the spaetzle from sticking together. Add the spaetzle
to the boiling water and stir. Cook until it is heated through. Strain and
serve immediately.
In a sauté pan, add enough oil or clarified butter to coat the bottom of
a pan, add the mushrooms and brown. Add the leeks and sweat. Lastly,
wilt the dandelion greens. Add the sautéed mixture to the reduced liquids.
Taste and adjust the seasoning with salt and pepper. Top the spaetzle and
garnish with fresh herbs.
Vinaigrette
¼ cup white balsamic vinegar ½ cup walnut oil
1 Tbsp. Dijon mustard ¼ cup vegetable oil
4 Tbsp. honey ½ cup smoked walnuts (smoked for
1 Tbsp. salt 1 hour)
Place the vinegar, honey, Dijon, and salt in a mixing bowl. Slowly drizzle
in the two oils while whisking to emulsify the dressing. Add the smoked
walnuts at the end and let sit for at least 2 hours before serving.
MUSHROOM DAY 3
In a large sauté pan, heat a small amount of olive oil and sauté all the
mushrooms separately in batches, so there is no more than one even
layer at a time. Do not overcrowd the pan. Cook until the mushrooms
are golden brown and tender, season with salt and pepper. Transfer each
batch to a large mixing bowl. Once all the mushrooms are cooked, add
4 tablespoons of the pickled mustard seeds, all the baby kale, and drizzle
with enough dressing to coat everything. Toss the salad and serve warm.
Sautéed Mushrooms
with Shallots and Herbs
Cream of Mushroom Soup
presented by John Moeller
Former White House Chef and author of Dining at the White House:
From the President’s Table to Yours
www.DiningAtTheWhiteHouse.com
Yield: 6 servings
MUSHROOM DAY 5
Sauté the chopped mushrooms with 1 teaspoon of oil and 1 teaspoon of
butter in a cast iron or non-stick pan just until tender over medium-low
heat. Remove from the pan and set aside to cool. Next, add the remaining
oil and butter to the pan along with the sliced onions and sliced
portabella mushrooms and cook until they begin to caramelize. Remove
from the pan and reserve.
Mix the ground beef, sautéed chopped mushrooms, and mustard together
until well blended. Form into small round meatballs, approximately
2.5 ounces each. Using a large flat spatula, flatten the meatballs into
patties. Do not form the edges of the patties with your hand; leave them
imperfect so that there are more areas to get crispy.
Dust the patties with Montreal Steak Seasoning and cook on each side,
approximately 3 minutes, flipping once, over medium-high heat. Top
each patty with the caramelized onions and mushrooms, then the cheese.
Add a few tablespoons of water to a pan to create steam and cover with a
lid until the cheese is melted.
Prepare the rolls by toasting the cut side of each half. Then coat each
side with “The Sauce”. Place each patty on a roll and top with bacon and
serve.
The Sauce
1 cup mayonnaise 1 Tbsp. Sriracha sauce
1
⁄8 cup chopped dill pickles 1 Tbsp. ketchup
1 Tbsp. sweet relish 1 tsp. wasabi sauce
Mix all the ingredients in a small mixing bowl until well blended. Add
more or less Sriracha and wasabi to taste. It should be a pinkish color like
Thousand Island dressing, and have a little zing to it but should not be
too spicy hot.
MUSHROOM DAY 7
Roll each breast lengthwise and secure at 3/4-inch intervals with kitchen
twine. Season chicken all over with salt and pepper.
Heat 2 tablespoons of olive oil in a Dutch oven or skillet over medium-
heat until shimmering. Sear the chicken rolls on all sides until brown,
about 5 minutes. Transfer the meat to a platter and reserve. Add the bell
pepper and onion and cook, stirring occasionally, until vegetables soften,
5 to 6 minutes. Reduce the heat to medium. Add the garlic and continue
to cook while stirring for 2 minutes. Add the tomatoes, banana peppers,
paprika, caraway, bay leaves, thyme, and wine. Bring to a boil, then
simmer until the alcohol evaporates, about 4 minutes. Add the chicken
stock and season with salt and pepper.
Whisk together the sour cream and flour in a small bowl until there are
no lumps. Whisk about ¼ cup of the hot liquid from the sauce into the
sour cream, then whisk the sour cream mixture into the sauce. Return
to a boil. Return the chicken to the Dutch oven. Reduce the heat to low
and cook until an instant-read thermometer registers 155°F (or 160°F if
you want to follow USDA guidelines) when inserted into the center of
chicken rolls, about 15 minutes.
Discard the bay leaves and thyme sprigs. Let stand for 5 minutes, then
serve chicken rolls with paprika sauce spooned on top accompanied with
your favorite side dish!
Artisan Baguette
9.25 oz. warm water 15 oz. bread flour
0.25 oz. active dry yeast 0.25 oz. salt
Combine the water and yeast in a mixer bowl. Add the remaining
ingredients and mix on low speed until all of the flour is incorporated.
Knead on medium speed until the dough is smooth and elastic. Let the
dough ferment until doubled in size. Punch down the dough, divide,
shape, and score as desired. Proof until doubled in size. Bake at 400˚F
with steam for the first few minutes until the crust forms. Bake until
golden brown and the dough is cooked through, approximately 20
minutes. Cool to room temperature.
MUSHROOM DAY 9
Seasoned Ricotta
8 oz. part skim ricotta 1 tsp. salt
3 sprigs fresh thyme 1 Tbsp. olive oil
3 sprigs fresh rosemary
Pluck the rosemary and thyme, then finely chop. Mix all of the
ingredients together until combined.
Garlic Butter
4 oz. butter ½ tsp. salt
1 garlic clove
Finely chop the garlic. Place in a pan with the butter. Bake at 150˚F,
covered for 15 minutes.
Sautéed Mushrooms
2 oz. butter 1 lb. PA Maitake mushrooms, sliced
2 oz. olive oil 4 oz. demi glace
8 oz. shallots, minced 4 oz. marsala wine
2 garlic cloves, minced 2 oz. brandy
1 lb. PA Cremini mushrooms, sliced 1 oz. fresh thyme
1 lb. PA Shiitake mushrooms, stem Salt and pepper, to taste
removed and sliced
Place the butter and olive oil in a large sauté pan on medium heat. Add
the shallots and garlic and sauté until translucent. Add the mushrooms
and cook to bring out the moisture. Add in the demi glace and marsala
wine. Cook until the liquid reduces by half its volume. Add in the brandy
and flambé. Add the leaves from the fresh thyme and toss to combine.
Add salt and pepper to taste.
Plating
Slice the baguette in thin slices on a bias. Brush with the garlic oil and
bake at 400˚F until crusty. Next, place a spoonful of the seasoned ricotta
and spread on the toasted crostini. Place the mushrooms on top and put
in the oven at 350˚F until warm. Serve immediately.
Vegetable Day
DIETITIAN TIP
Vegetables play an essential role in a healthy diet and provide a variety of important
nutrients, including potassium, fiber, folate (folic acid) and vitamins A, C and E. Fill half of
your plate with colorful produce at each meal.
Comfy Vegan Winter Stuffed
Pepper with a Cashew Lime
Cream Sauce
presented by Kristin Messner-Baker
Owner and Executive Chef, Crave and Co.
Harrisburg, PA
Yield: 4 servings
Peppers
4 large PA red bell peppers
Olive oil, as needed
Remove the tops and seeds from the peppers. Brush with olive oil.
Quinoa
½ cup quinoa
1 cup water
To make the quinoa, combine ½ cup rinsed quinoa with 1 cup of water
in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and
simmer until quinoa is tender, about 15 minutes.
VEGETABLE DAY 15
seed mixture, and the enchilada sauce. *Extra fillings can be saved and
combined to make a side dish.
Divide the fillings between the 4 bell peppers, gently packing it down
to make each pepper full and then arrange them upright in the prepared
pan: add a spoonful of the potatoes, a spoonful of black beans, a spoonful
of quinoa, and several spoonfuls of enchilada sauce to fill pepper. Then
cover with the pumpkin seed crumble on top.
Cover snugly with foil and bake for 1 hour. Take out halfway through
and cover with the remaining enchilada sauce. Put the peppers back in
the oven and cook until they are tender and juicy and the filling is hot
throughout. Remove from the oven.
Plating
Serve the vegan peppers hot with a dollop of cashew lime cream and extra
pumpkin seed crumble on top. Optional: top with diced avocado, green
onions, and cilantro.
VEGETABLE DAY 17
Brown Butter Pumpkin Sage
Risotto with Hazelnut Brussels
Sprouts
presented by Mandisa Horn
Owner and Executive Chef, Horn O’ Plenty
Bedford, PA
Yield: 4 servings
Risotto
3 Tbsp. butter ¼ cup dry white wine
2 Tbsp. fresh sage, chopped Salt and pepper, to taste
2 medium onions, diced 1 ½ lb. pumpkin, or butternut squash,
1 cup pearl barley about 6 cups, cut into uniform
3 garlic cloves, minced pieces and pulsed in a food
1 Tbsp. fresh thyme, chopped processor until shredded
4 cups vegetable broth ½ cup Parmesan cheese
Brown the butter in a sauce pan with the sage. Add the onion and barley,
sauté until the barley is fragrant and the onions are translucent. Add the
garlic, thyme, white wine, vegetable broth, and the shredded squash. Add
salt and pepper to taste. Bring to a boil and reduce the heat to simmer,
uncovered, stirring occasionally for about 30 minutes or until the barley
is cooked through but still chewy and the squash is falling apart. Add salt
and pepper to taste. Turn off the heat and stir in the cheese.
Caesar Dressing
1 tsp. Dijon mustard 2 Tbsp. olive oil
Juice of 1 lemon Pinch of red pepper flakes
1 small garlic clove, very finely ½ teaspoon kosher salt
chopped or pressed through a 1
⁄8 tsp. ground black pepper
garlic press
In a small bowl, whisk together the mustard, lemon juice, and garlic.
While whisking, slowly drizzle in the olive oil. Add the red pepper flakes,
salt, and black pepper. Add 1 to 2 tablespoons of water if needed.
Salad
1¼ cups cooked white beans, (if 4 cups kale, tough ribs removed,
canned, rinse) leaves stacked and thinly sliced
crosswise into ribbons
½ cup grated Parmesan cheese
Divide the beans among four mason jars and top with the dressing.
Add the kale and then top with the Parmesan cheese. Cover tightly and
refrigerate. Shake to dress the salad before serving.
VEGETABLE DAY 19
Vegetable Focaccia
Featuring Intag Systems in Harrisburg, PA
presented by Todd Keeley
Instructor, Hospitality Management/Culinary Arts
Pennsylvania College of Technology
Williamsport, PA
Yield: 6–8 servings
1 Tbsp. white sugar 1 lb. all-purpose flour
1 oz. active dry yeast 1 garlic clove, minced
12 fl. oz. water, lukewarm Olive oil as needed
1 ½ Tbsp. olive oil Assorted PA vegetables, sliced thin
1 tsp. kosher salt 1 oz. Parmesan cheese, freshly grated
In a small bowl, dissolve the sugar, yeast, and water together. Stir to
dissolve the yeast. Combine the salt in the flour to distribute. Add the
flour in the yeast mixture in batches. Mix well, then knead in a mixing
bowl with a dough hook until smooth, about 6 minutes.
Place the dough in an oiled bowl, cover and ferment at room temperature
until doubled in size. Punch down the dough and flatten it onto an oiled
sheet pan. It should be no more than 1 inch thick. Brush the top with
olive oil. Let the dough proof until doubled, about 15 minutes.
Dimple the surface with your fingers. Top with assorted sliced vegetables
and drizzle with olive oil. Season with salt and pepper and freshly grated
Parmesan cheese. Bake at 400˚F until lightly browned, about 15 minutes.
Cut into 10-12 wedges and serve warm or room temperature.
Weis Day
DIETITIAN TIP
As a proud supporter of local farmers, Weis Markets purchases more than 26 million
pounds of local produce each year from farms in Pennsylvania, Maryland, New York and
New Jersey. Additionally, all Weis Quality Milk comes from PA Dairy Farms.
PHOTO: pennlive.com ©2016
Southwest Beef and Mushroom
Lettuce Wraps
presented by Erin Long, MS, RDN, LDN
Retail Healthy Living Coordinator
and Kathryn Long, RDN, LDN
Healthy Living Coordinator
Weis Markets, Inc.
Yield: 4 servings (3 lettuce wraps each)
2 Tbsp. Weis Quality Pure Olive Oil, 2 Tbsp. Weis Quality Worcestershire
divided Sauce
1 (8oz) container Weis Quality Sliced 1 Tbsp. Simply Organic® Chili Powder
Baby Bella Mushrooms, finely Juice of 1 lime (about 2 Tbsp.)
diced 12 romaine lettuce leaves
1 lb. Weis Quality 93% Lean Ground ¾ cup Weis Quality Southwestern
Beef Salsa (located in produce
1 cup onion, diced department)
3 garlic cloves, minced ½ cup Weis Quality Sharp Yellow
Shredded Cheddar Cheese
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add the
finely-diced mushrooms and cook until browned, about 5 minutes. Add
the ground beef and cook about 10 minutes or until browned.
Using a slotted spoon, transfer the mixture to a medium bowl and set
aside. Discard excess liquid left in skillet and return skillet to stovetop.
Add 1 tablespoon oil, onion and garlic; cook until tender and fragrant,
about 2-3 minutes.
Add the cooked mushroom and beef mixture, Worcestershire sauce, chili
powder and lime juice; stir and cook another 2-3 minutes so the flavors
can blend. To serve, top each lettuce leaf with the mushroom and beef
mixture, salsa and shredded cheese.
Lamb
1 lamb rack ½ cup raw local honey
2 Tbsp. olive oil Sea salt and cracked black pepper to
2 Tbsp. minced rosemary taste
Trim the excess fat from the lamb loin and rib bones. Place the remaining
ingredients into a small mixing bowl and blend well. Place the rack of
lamb into a zip lock bag & poor the marinade over the lamb, making sure
that the lamb is completely coated. Marinate for a minimum of 4 hours
or up to 24 hours in the refrigerator.
Remove the lamb from the refrigerator and allow to come to room
temperature before grilling. Place the rack of lamb on a medium-high
preheated grill. Grill the lamb for 5 to 6 minutes, loin side down. Flip
and grill for an additional 5 to 6 minutes. Remove the lamb from the
grill, placing it on a baking tray. Finish in the oven at 350˚F for an
additional 5 minutes. Remove the lamb from the oven and let rest for 10
minutes before slicing.
WEIS DAY 25
Simmer an additional 10 minutes. If a thicker sauce consistency is
desired, tighten with the arrowroot and water mixture.
Plating
Place a serving of root vegetables into the center of the plate, arrange two
double ribbed lamb chops over the root vegetable hash and drizzle the red
wine cherry jus around the perimeter of plate.
Pear Crisp
Yield: 6 servings
5 firm Bartlett pears, peeled, cored, 1 cup Weis Quality old fashioned oats
and thinly sliced 1 ½ Tbsp. vegetable oil baking stick,
1 Tbsp. fresh lemon juice softened
½ cup Weis Quality light brown sugar 1
⁄8 tsp. Weis Quality salt
½ tsp. Weis Quality ground cinnamon ½ cup dried cranberries
¼ tsp. nutmeg
Preheat an oven to 350˚F.
In a small bowl, toss the pear slices with the lemon juice. Arrange the
pear slices in a 9” round baking dish or tart pan in an overlapping spiral
pattern, starting from the outer edge and working toward the center.
Set aside.
WEIS DAY 27
In a medium bowl, combine the brown sugar, cinnamon, nutmeg, oats,
and vegetable oil stick and mix with a fork until crumbly. Stir in the dried
cranberries.
Sprinkle the topping over the arranged pears and bake 25 to 30 minutes
until the topping browns and the pears become tender. Serve warm.
Goes great with Weis Quality sugar free vanilla ice cream! Refrigerate any
remaining portions for up to 4 days.
Topping
1 cup panko 1 tsp. chopped parsley
1 oz. unsalted butter, melted 1 oz. Parmesan cheese, finely grated
Submerge the ham hocks in water by at least 4 inches. Simmer the hock
for 2 to 2½ hours until the meat is falling off the bone. Remove the
hocks from the water and allow to cool. Pick the meat from the bone and
reserve.
Shepherd’s Pie
4 large russet potatoes, cut into ½ cup beef broth
chunks 2 cups frozen mixed vegetables
½ cup milk (carrots, corn, green beans, peas),
½ lb. Country Fresh Mushrooms, thawed
finely chopped 1 tsp. Worcestershire sauce
1 lb. lean ground beef 2 Tbsp. tomato paste
1 small onion, chopped ¼ tsp. salt
1 tsp. garlic & herb seasoning ½ cup shredded cheddar cheese
2 Tbsp. flour
Preheat the oven to 375°F.
In a large saucepan, cook the potatoes in boiling water for 15-20 minutes,
or until tender. Drain and return to the saucepan. Add the milk and mash
until the potatoes are smooth. Season with salt and pepper to taste.
Place the mushrooms in a food processor fitted with a metal blade. Pulse
until finely chopped. In a large skillet, cook the meat, mushrooms, onion
and seasoning until the meat is no longer pink. Drain if needed. Stir in
the flour; cook while stirring for 1 minute. Add the broth, vegetables,
Worcestershire sauce, tomato paste and salt; cook 5 minutes, stirring
occasionally. Spoon into a 9x13 baking dish and cover with the mashed
potatoes.
Bake 20 minutes or until heated through. Remove from the oven and top
with shredded cheese. Bake 3-5 minutes or until the cheese is melted.
WEIS DAY 31
SPECIAL THANKS
to our Sponsors and Supporters
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PENNSYLVANIA
FARM SHOW
2017
Potato Day
DIETITIAN TIP
One medium, skin-on potato contains 110 calories and is an excellent source of fiber
and potassium. Potatoes also supply over 15 other vitamins and minerals, including iron
and vitamin C. Store unwashed potatoes in a cool, dry and dark place. If sprouts appear,
simply remove them before cooking.
Crab and Potato Manicotti
presented by Thomas J. Long, CEC, AAC
Director of Campus Dining
The Chef’s Apprentice, HACC
Harrisburg, PA
Yield: 8 servings
Trout Brandade
Salt Cured Trout
1 whole PA trout
2 lbs. salt
Rinse the trout, pat dry, and pack in salt on non-reactive tray. Cover with
plastic wrap, top with a weight, and refrigerate for 3 days.
POTATO DAY 35
Trout Brandade
1 salt cured trout, bones removed, 1 Tbsp. chopped fresh dill
rinsed of salt and patted dry 2 Tbsp. prepared horseradish
2 PA russet potatoes Salt and pepper to taste
1 oz. olive oil Woodchips, as needed for smoking
Smoke or bake the trout until cooked. In this case we will be smoking
the trout for a deeper flavor. Peel the potatoes and boil until soft. Pass
through a ricer and cool. Flake the trout into the potatoes and add the
remaining ingredients. Mix thoroughly and store.
Trout Brandade and Potato Roulade
1 large PA white potato, sliced 1⁄8-inch Brandade mix from above
thin longwise 2 oz. butter
Shingle 5 potato slices in a line. Pipe or pack the brandade down the
middle, then roll like a crêpe. Brown in butter in a sauté pan on all sides
until the outside is crisp and the inside is hot. Alternatively, large batches
can be baked in an oven at 400˚F basted with butter for 10 minutes. Rest
on paper towels to remove the grease and serve.
Fermented Fennel
6 bulbs fennel, julienne ½ tsp. fennel seed
1 knuckle ginger, minced 12 oz. salt
Zest of 1 lemon
Combine all the ingredients. Rub the salt in vigorously. Place in a glass
jar. Pack down until the juices rise just above the ingredients; add water if
necessary. Cover the jar with cheese cloth and rest up to two weeks. Rinse
before using if too salty.
Pine Nut Crème Fraiche
1 cup toasted pine nuts 2 cups heavy cream
½ cup buttermilk
Combine all the ingredients and purée. Rest in a glass jar covered with
cheese cloth for 48 hours. Refrigerate until needed.
Garnish the dish with sliced black radish and trout roe if available.
POTATO DAY 37
Pennsylvania Dutch Grated Potato
Pancakes
presented by Dawson “Chief Chili” Flinchbaugh
Co-owner
Flinchy’s Steak & Seafood House
Camp Hill, PA
Yield: 2 dozen pancakes
2 cups grated PA potatoes 2 Tbsp. finely chopped parsley
1 small onion, chopped finely 2 tsp. salt
4 Tbsp. flour 1 tsp. pepper
2 eggs, beaten slightly 1 Tbsp. Crisco, more as needed
½ tsp. sugar Optional garnishes: sour cream,
1 tsp. baking powder applesauce, black caviar
Add the potatoes, onions, eggs, flour, sugar, baking powder, parsley, salt
and pepper, and mix well. In an iron skillet, heat 1 tablespoon of Crisco
until hot. Put 1 heaping tablespoon of the mixture in a skillet (enough to
do a 3-inch round thin pancake). Do as many as will fit in the pan. Cook
the pancakes until the edges are crispy and the center bubbles. Flip and
cook until crisp and brown on the second side. Repeat, adding Crisco if
needed, until all the batter is used. Serve on a platter, topping some with
the sour cream, some with applesauce, and the remaining with the caviar.
Gnocchi
1 lb. PA russet potatoes Pinch of black pepper
Kosher salt, as needed Salt to taste
3-4 egg yolks 1 cup all-purpose flour with extra for
½ cup grated Parmesan cheese dusting
¼ tsp. grated nutmeg
Preheat an oven to 425˚F. Wash the potatoes under cold water and place
them on a bed of kosher salt on a sheet tray. Bake for 50 minutes or until
very soft throughout. Let the potatoes stand until they cool just long
enough to be held in your hand. Scoop all of the potato from the skins
into a ricer or grate on a box grater. In a mixing bowl, add the potatoes,
egg yolks, cheese, nutmeg, salt and pepper and fold together with a
rubber spatula. Do not overmix! Add the flour and gently combine but
do not knead. Once combined, let the dough rest for 10 minutes, covered
with a dry towel.
Cut a small chunk of dough off and begin rolling in a fashion that will
create a long round cylinder, with the width about the size of nickel.
Once the dough is evenly distributed, begin cutting at about ¾”- 1”
lengths and dusting with flour. Have a pot of salted water standing by to
cook them almost immediately. Poach the gnocchi for about 2 minutes.
Cool them in a refrigerator for later use or place them directly in your
sauce.
POTATO DAY 39
into the butter for 3-5 seconds and then add the chicken stock or water.
Season with salt and pepper to taste.
Plating
Fresh Parmesan, to taste
Toss the gnocchi in the sauce and transfer to a serving bowl. Top with
fresh shaved Parmesan.
Candied Pecans
1 lb. pecan halves ½ cup sugar
1 egg white, whisked
Preheat the oven to 350˚F. Spread the pecans in an even layer on a sheet
tray and roast in the oven for 5 minutes. Remove and cool completely.
Once cooled, toss in just enough egg white to coat, adding 1 tablespoon
at a time. Add the sugar and toss to coat. Return to the sheet tray and
spread to an even layer. Roast at 325˚F for 5 minutes; stir; then finish for
another 5 minutes. The pecans should be dry.
Plating
In a large bowl, place the cobbler in the center, topped with your favorite
ice cream and finish with the candied pecans.
POTATO DAY 41
MY CULINARY DREAMS
ARE POWERED BY STEAM
DIETITIAN TIP
A three-ounce serving of lean beef supplies 10 essential nutrients, including high-quality
protein, zinc and iron. When shopping for lean cuts of beef, look for “loin” or “round” in the
name as well as those with the least amount of visible fat (marbling).
Beef Braciole
Featuring Logan Family Farm in Irwin, PA
presented by David Taddei
Executive Chef
Kitchens of DelGrosso’s Amusement Park, Inc. & Marianna Foods, Inc.
Tipton, PA
Yield: 4-5 servings
1 lb. PA beef top round, thinly sliced 2 bay leaves
1 red bell pepper ½ lb. all-purpose flour
1 green bell pepper Salt, to taste
2 bunches green onions Pepper, to taste
4 large garlic cloves 4 oz. Madeira cooking wine
1 bunch fresh parsley 4 oz. beef broth
1 cup grated Romano cheese 2 jars of DelGrosso’s Meat Flavored
1 cup bread crumbs Sauce
5 oz. olive oil Toothpicks
Preheat an oven to 350˚F.
Place the peppers, green onions and parsley onto a cutting board and chop
very fine. Shred 2 large cloves of garlic into a mixing bowl then add the
chopped vegetables, cheese, bread crumbs and a pinch of salt and pepper.
Mix together and set aside.
Place the thinly sliced beef flat on a cutting board, then cover with plastic
wrap. Next using a meat tenderizer, pound the meat until approximately ¼
inch thick. After this is complete, uncover and season with salt and pepper.
To stuff the beef, use the back of a metal spatula to spread the filling over
the meat. Roll the meat up and use 2 toothpicks, inserted diagonally
through the meat to hold the roll together during the frying and baking
process.
Heat a Dutch oven over medium heat, then add enough olive oil to coat
the bottom of the skillet. Add 2 cloves of garlic and 2 bay leaves. When
the garlic begins to simmer, coat the rolled beef in the flour making sure
to shake off excess. Place in the skillet to brown the meat on both sides.
Once the meat is browned, remove from the skillet. Discard 3/4 of the olive
oil. Add the wine and bring to a simmer. After the wine has reduced, add
the beef broth and reduce again by half. Add the DelGrosso Meat Flavored
Sauce. Once this comes to a simmer, add the meat and place in the
preheated oven and bake for 1 hour and 15 minutes.
Toppings
4 oz. shredded cheddar cheese 4 grape tomatoes
4 Tbsp. sour cream
Heat the beef tips with gravy according to the package directions. Heat
the mashed potatoes according to package directions. Using an ice cream
scoop, place 2 scoops (about 1/3 cup each) of mashed potatoes in each of 4
individual sundae cups or serving bowls. Divide the beef tips evenly over
the potatoes in each dish. Sprinkle with cheese and top with a dollop of
sour cream, as desired. Place 1 tomato in the center of each serving for a
“cherry.”
Toppings
8 oz. sautéed sliced mushrooms 4 Tbsp. crispy onion straws
4 oz. shredded Monterey jack cheese 1 Tbsp. chopped scallions
Heat the veal tips with gravy according to the package directions. Heat
the mashed potatoes according to package directions. Using an ice cream
Stinco Polenta
Featuring DnD Family Farm in Bedford County, PA
presented by Wes Trout
Sales Manager and Culinary Trainer
for BOSCH and Thermador Appliances
Yield: 4 servings
1 PA veal hind shank, whole, 3-4 lbs. ½ cup water
2 Tbsp. unsalted butter 1 tsp. salt
1 tsp. olive oil ½ tsp. white pepper
1 large onion, rough chopped 2 ripe medium tomatoes, peeled,
1 large leek, leaving some green, split seeded and rough chopped
and sliced 1 tsp. orange rind, grated
1 large carrot, rough chopped 1 tsp. lemon rind, grated
8 garlic cloves, minced 1 tsp. lime rind, grated
2 celery stalks, rough chopped 1 tsp. arrowroot
1 Tbsp. Herb de Provence 1 bunch basil, chiffonade
1 cup 2016 Farm Show White Fresh grated Parmesan, as needed
Dry the veal shank and sear on high heat in a Dutch oven on all sides
using butter and oil, 10-12 minutes. Add the onions, leeks and carrots
and cook for 5 minutes. Add the garlic, celery, herbs, wine, water, salt
and pepper. Stir well and bring to a full boil. Reduce the heat, cover and
simmer for 1½ hours or until fork tender.
Add the tomatoes and rinds; return to a boil for 2 minutes. Combine the
arrowroot with a teaspoon of water and add it to the pot. Stir and return
to a boil. Remove from the heat and stir in the basil. Serve family style
over polenta on a platter and top with fresh grated Parmesan.
Plating
Pile the polenta on the platter and spread slightly, top with the veal
and drizzle with the sauce from the Dutch oven. Top with fresh grated
Parmesan.
Short Ribs
4 lbs. boneless PA beef short ribs, cut 4 tsp. black pepper
into 4-inch pieces 4 Tbsp. flour
1 Tbsp. kosher salt Barbeque sauce, recipe follows
Preheat the oven to 275°F. Season the short ribs with flour, salt, and
pepper. Arrange them in a baking dish.
Spoon one third of the sauce over the ribs. Use the tongs and flip them
over. Top the other side of the ribs with one third of the sauce. Cover the
pan with aluminum foil and place into the oven for two and a half hours.
Remove the foil and check the ribs for tenderness, place the rest of the
sauce over the top of the ribs and cooked uncovered for 30 minutes.
BEEF & VEAL DAY 47
Transfer to a serving platter and place the extra sauce in the pan over the
top. Serve over oven roasted red skin mashed potatoes.
BBQ Sauce
1 ½ cup ketchup 2 tsp. chili powder
¾ cup dark brown sugar, packed 1 Tbsp. garlic powder
2 Tbsp. cider vinegar Juice of one lemon
2 Tbsp. Worcestershire sauce ¼ tsp. cayenne pepper
2 Tbsp. Dijon mustard
Combine all the ingredients for the barbecue sauce in a small bowl and
mix until smooth.
Plating
Place the veal sweetbreads in the center of the plate and arrange the
sautéed vegetables around using the other orange cut into slices, celery
leaves, and the rocket to give an elegant presentation. Drizzle the butter
sauce around and finish with fresh sage.
DIETITIAN TIP
One medium apple has 95 calories and contains a variety of polyphenols beneficial to
health. Store apples in the refrigerator to minimize the loss of nutrients and moisture.
PHOTO (L): pennlive.com ©2016
Pan Seared Sausage
with Lady Apples
Corn Bread with Caramelized
Apples and Onions
presented by Robert Corle, CEC, CCE
Chef Instructor
Lebanon County Career and Technology Center
Lebanon, PA
Yield: 4 servings
APPLE DAY 53
Seared Pork Chops with a
Sweet and Spicy Apple “Chutney”
The “Elvis”
presented by Chris Cognac
Writer, Host of Food Network’s The Hungry Detective,
Judge on Iron Chef America
and co-producer of All Forked Up on the Travel Channel
and BG (R) Carol Eggert
VP, Military and Veteran Affairs for Comcast NBCUniversal
The “Elvis”
Yield: 1 serving
1 large flour tortilla 1 Tbsp. honey
2 Tbsp. smooth peanut butter 1/2 banana, sliced
1
⁄3 PA Granny smith apple, chopped 2 strips bacon, cooked and crumbled
1 Tbsp. Hershey chocolate spread
Layer the ingredients on one half of the tortilla. Fold in half and cook in
a skillet coated with butter over medium heat until the tortilla browns
and is crispy. Flip and brown on the other side. Eat! It’s a bit messy, but
awesome!!
Apple Filling
3 PA Granny Smith apples, peeled and 1 tsp. cinnamon
sliced ½ tsp. nutmeg
4 oz. light brown sugar
Toss all the ingredients together in a bowl. Set aside until assembly.
Assembly
Add half of the batter to the sprayed pan, spread to the edges. Layer half
of the apple mixture across the middle. Sprinkle 1/3 of the crunch mixture
over the apples. Add the remaining batter and spread to edges. Spread
the remaining apples over the top. Sprinkle the remaining crunch over
the top. Bake at 350˚F for approximately 1 hour. Serve warm or at room
temperature with the Maple Crème Anglaise sauce (recipe follows).
APPLE DAY 55
Maple Crème Anglaise
1 quart heavy whipping cream 8 oz. yolks
1 vanilla bean 8 oz. sugar
4 oz. maple syrup
Heat the first three ingredients until simmering. In a separate bowl, whisk
the yolks and sugar to combine. Slowly stir in the warm mixture. Blend
fully and return to the heat. Stir continuously over medium heat until the
sauce just coats the back of a spoon.
Strain and cool.
APPLE DAY 57
DA I RYS POT.C O M HEALTHY TIP
Dietary guidance calls for Americans to eat more fruits and vegetables—most people just don’t
get enough. Think outside of the box when trying to bump up your intake— try experimenting with
fruit at dinner! For example, apples go perfectly with pork and sauerkraut.
Pork Day
DIETITIAN TIP
A three-ounce serving of pork is an excellent source of protein, a good source
of potassium and naturally low in sodium. Look for cuts with ‘loin’ or ‘round’
in the name for the leanest selections, and cook all fresh pork
to a minimum internal temperature of 145°F.
Braised Pork Cheek
with Apple Sage Bread Pudding, Vanilla
Parsnip Purée, Roasted Cauliflower and
Pickled Brussels Sprouts
presented by Cristian Gonzalez
2015 Pork Producers Taste of Elegance Winner
Executive Sous Chef, The Hamilton Kitchen and Bar
Allentown, PA
Yield: 6 servings
PORK DAY 61
Pickled Brussels Sprouts
1½ lbs. banana peppers, cut into 3 garlic cloves, chopped
1-inch pieces 1 onion, julienned
¼ lb. serrano peppers, cut into 1-inch 1 lb. Brussels sprout leaves, washed
pieces and dried
6 cups vinegar 1¼ tsp. red pepper flakes
2 cups water
Place the banana and serrano peppers into a large pot. Add the vinegar,
water, garlic, and onion. Bring to a boil, then reduce the heat to medium-
low and simmer for 5 minutes. Cool and add the Brussels sprout leaves and
red pepper flakes. Add to a vacuum bag and compress to remove the air.
Pork Belly
1 PA pork belly 3 sprigs thyme
1 quart milk 3 sprigs rosemary
Salt and pepper
Coat the pork belly with salt and pepper, and refrigerate overnight.
Combine the belly, herbs and milk in a roasting pan. Braise for 4 hours at
325˚F.
Pickled Beets
3 medium beets 2 cups red wine vinegar
2 cups sugar 1 cup water
Bring the water, sugar, and vinegar to a boil and let cool. Peel the beets
and slice thin. Once the liquid is cool, add to the beets. Refrigerate
overnight.
PORK DAY 63
Hog Maw with Corn Bread and
Apple Butter
presented by Ruthie Dell
Owner
Toasties Sustainable Table
Shippensburg, PA
Yield: 8 servings
Hog Maw
1 PA pig stomach, thoroughly cleaned
Stuffing
2 lb. loose sausage ½ cup celery, finely chopped
3 large PA potatoes, peeled and diced 1 Tbsp. parsley
3 PA Granny Smith apples, diced Sea salt, to taste
1 head of cabbage, coarsely chopped String
1 medium onion, finely chopped 2 cups water
Combine the stuffing ingredients and mix well to combine. Stuff the
ingredients into the pig stomach. Sew the top of the pig stomach shut
with the string and lay in a baking pan. Add the water to the bottom of
the pan. If the water dries up, add more water to the bottom of the pan
as needed. Cover and bake at 350˚F for 3 hours, basting frequently. Flip
over halfway through cooking and strain off the grease as it is cooking.
For a crispy Hog Maw, leave the dish uncovered for the last 30-45
minutes. Remove from the baking pan and cut into thick slices. Serve
with a side of corn bread and apple butter.
Corn Bread
2 ½ cups maple sugar 3 cups flour
1 ½ cups butter, softened 2 ½ cups cornmeal
3 eggs Maple sugar, butter and apple butter
2 cups buttermilk for topping, as needed
2 tsp. sea salt
Combine all the ingredients, but the cornmeal and toppings; stir until
mixed. Add the cornmeal and stir until thoroughly mixed. Pour the
mixture into a 12” cast iron skillet. Sprinkle the maple sugar over the top.
Bake in a 350˚F oven for 40 minutes until golden brown on the edges.
Cut into pieces and serve with a dab of butter and apple butter on top.
Seasoning Mix
1 cup kosher salt 1 Tbsp. chili powder
1 tsp. black pepper 1 Tbsp. cayenne pepper
1 Tbsp. smoked paprika 2 Tbsp. brown sugar
Combine in a small mixing bowl with a fork.
Chunky Mushrooms
1 pint PA mushrooms, chopped 1 jalapeno, small dice
1 Tbsp. red onion, small dice 2 tsp. salt
1 tomato, small dice ¼ bunch cilantro, chopped
2 limes, juiced
Combine all ingredients; check seasoning.
Chipotle Salsa
2 cup dried chipotle peppers, 2 tsp. garlic, chopped
rehydrated for 10 minutes 2 limes, juiced
1 tomato, chopped 2 red jalapeños
1 Tbsp. chopped red onion 2 tsp. salt
Blend all quickly.
Corn Tortillas
2 cups masa harina 1¼ cup hot water
1 tsp. salt 1 Tbsp. shortening
Mix all ingredients together by hand to make the dough. Roll out and
press the corn tortillas. Press between wax paper to make 6-inch tortillas.
Sear the corn tortillas on the stove top in a dry pan.
Pork Belly
3 lbs. North Mountain Pastures 4 tsp. dark brown sugar
pork belly Cracked pepper to taste
4 tsp. kosher salt
Mix the dry ingredients and rub all around the pork belly. Cover and
refrigerate overnight. Cook in a roasting pan at 450˚F in a preheated oven
for 30 minutes. Turn the temperature down to 275˚F for 1–1½ hours,
making sure it is tender but not mushy. Cool to room temperature, then
wrap tightly in plastic wrap and refrigerate for at least 4 hours.
PORK DAY 67
Place the flour, eggs, salt, and sugar into a mixer. Using the dough hook,
mix the ingredients together. Combine the yeast and water, then add
it to the other ingredients. Knead for approximately 20 minutes on
medium speed. The dough will be smooth and shiny. It should not ball
up. Slowly add the butter, only kneading until the butter is incorporated.
Place in a floured bowl and cover. Leave at room temperature until
the dough doubles in size. Punch down the dough, then cover and
refrigerate overnight. Portion and shape the dough for loaf pans or to
make sandwich rolls. Allow to sit at room temperature until the formed
dough doubles in size. Bake at 350˚F until the bread is golden brown and
sounds hollow. Baking time will vary depending on the shape you choose.
Pickling Liquid
½ cup apple cider vinegar 2 cups granulated sugar
½ cup white vinegar 2 oz. kosher salt
2 cups water
Put all the ingredients in a saucepan and bring to a boil until the liquid is
clear. Cover and keep warm.
1 head napa cabbage, thinly sliced 1 lb. red onion, julienned
2 large green bell peppers, seeded 2 garlic cloves, crushed
and julienned
Place all of the ingredients in a sealable container and mix. Pour the warm
pickling liquid over the vegetables. If the vegetables are sticking out of
the liquid, weigh them down with a plate or something else that will help
them stay submerged. Cover tightly and refrigerate overnight.
PORK DAY 69
SATURDAY, JANUARY 14, 2017
Dairy Day
DIETITIAN TIP
Dairy products provide important nutrients including calcium, potassium, vitamin D and
protein. Intake of dairy products is linked to improved bone health and associated with
lower blood pressure and a reduced risk of cardiovascular disease and type 2 diabetes.
Burrata Cheese Ravioli
with Butternut Squash Consommé,
Chestnuts, Brown Butter, Crispy Sage, and
Pumpkin Seed Oil
Featuring Fasta & Ravioli Co. in State College, PA
presented by Jason Clark
Chef De Cuisine of Mountain View Terrace and Skybox Sports Bar
Hollywood Casino at Penn National Race Course
Grantville, PA
Yield: 6 servings
Chestnuts
18 peeled chestnuts 1
⁄3 tsp. salt
12 oz. cream soda
Place a pot of water on the stove and bring the water up to 189˚F. Put the
chestnuts, cream soda, and salt in a ziploc bag and seal, remove as much
air as possible. Cook in the water for 45 minutes. The chestnuts should
feel tender when gently squeezed through the bag. Remove the bag from
the water bath and let the chestnuts cool to room temperature in the
bag, about 1 hour. Drain the chestnuts through a fine mesh sieve placed
over a bowl, reserving both the nuts and the liquid. Set the liquid aside
for making the consommé. Put the chestnuts in a lidded container in the
refrigerator for later use.
DAIRY DAY 73
Filling
½ cup fresh ricotta cheese, about 4 oz. Pinch of freshly grated nutmeg
8 oz. Burrata, torn into small pieces Salt, to taste
¼ tsp. pepper
In a medium size bowl, mix the ricotta, burrata, pepper, and the nutmeg.
Add the salt as needed.
To make the ravioli:
Lay out a sheet of pasta and dollop ½ tablespoon mounds of filling in
two lines, 2 inches apart. Brush egg yolk around the filling. Lay another
sheet of pasta directly over filling and use your fingers to press out any
air pockets. Using a round 2½-inch cutter, or larger, cut out the ravioli
around each filling. Remove excess pasta and press the edges closed with
your fingers. Repeat with the remaining sheets of pasta and filling. Let
rest on a rimmed baking sheet sprinkled with semolina or cornmeal.
Sprinkle with additional semolina to avoid sticking. Chill until ready to
cook. For service, cook your pasta until al dente in boiling water for about
4-6 minutes and warm through the center.
Plating
Butternut Squash Consommé 12 crispy sage leaves
Burrata Raviolis 6 Tbsp. pumpkin seed oil
Brown Butter Sauce Chestnuts
Place the hot consommé in the bottom of a bowl. Toss the raviolis in the
brown butter. Warm the butternut squash rounds and place in the center
of the bowl, top with the raviolis, crispy sage, and then garnish with a
swirl of pumpkin seed oil and the chestnuts.
DAIRY DAY 75
Pan Seared Striped Bass over Leek
Fondue with a Red Wine Reduction
and Crispy Potatoes
Featuring Meyer Dairy in State College, PA
presented by Christopher Mohr
Head Chef
Otto’s Pub & Brewery
State College, PA
Yield: 4 servings
Leek Fondue
8 oz. leeks, medium dice, whites only, 6 large thyme sprigs, picked clean
well rinsed and rough chopped
2 oz. butter 8 oz. Meyer Dairy heavy cream
Salt and white pepper to taste
Melt the butter with the thyme sprigs over medium heat in a saucepan.
Add the leeks and cook until soft, about 20 minutes. Add the cream and
reduce until thick. When completely reduced, adjust the seasoning with
salt and white pepper.
Crispy Potatoes
1 PA russet potato, scrubbed clean Fine kosher salt, to taste
16 oz. vegetable oil
Heat the oil in a high-sided pot to 365˚F. While the oil is heating,
julienne potatoes with a mandoline and rinse in water (to remove the
excess starch). Remove the potatoes from the water and dry (bone dry to
reduce the amount of splatter from the oil). Fry the potatoes until golden
brown and crisp. Remove and allow to drain on a paper towel and finish
with salt.
Plating
1 oz. chives, matchsticks
In the center of the plate, place 4 ounces of the leek fondue. Place the fish
directly on top of the fondue. Drizzle around the plate with the red wine
reduction. Top with the crispy potatoes and chive matchsticks.
WINE PAIRING Happy Valley Vineyard & Winery, Happy Valley Red
DAIRY DAY 77
Smoke Signal Root
Vegetable Gratin
Featuring Calkins Creamery in Honesdale, PA
presented by Jason Viscount
Executive Chef and General Manager
Greystone Public House
Harrisburg, PA
Yield: 6-8 servings
1 lbs. parsnips 1 cup chicken stock
1 lbs. carrots 4 garlic cloves, minced
1 lbs. celery root 1 tsp. minced fresh thyme or
1½ lbs. rutabagas 1/4 teaspoon dried
2½ cups heavy cream ¾ cup Calkins Creamery smoke
1 Tbsp. thyme leaves signal, crumbled
1 pinch nutmeg Salt and pepper, to taste
Preheat oven to 425°F. Butter a 9x13x2-inch baking dish.
Peel the parsnips and carrots and cut into ¼-inch-thick slices. Peel the
root vegetables, cut in half, then cut into 1/8-inch-thick half rounds.
Bring the cream, stock, garlic, nutmeg and thyme to a simmer in large
saucepan. Add the rutabagas, cover, and simmer for 5 minutes. Add the
carrots, celery root and parsnips to the cream and simmer 5 minutes
longer. Season with salt and pepper.
Transfer the vegetables and cream mixture to the prepared dish. Bake
uncovered until the vegetables are tender and the liquid thickens, about
45 minutes. Sprinkle the Smoke Signal cheese over the top and bake 10
minutes longer. Cool 15 minutes before serving.
Roasted Beets
1 lb. whole unpeeled red beets 3 Tbsp. salt
3 Tbsp. vegetable oil
Toss the beets in oil and salt. Place in a roasting pan and cover with foil.
Place in a 375°F oven and roast until tender, about an hour to an hour
and a half. Let the beets cool, then peel. Cut the cooled peeled beets into
a large dice. Serve chilled.
DAIRY DAY 79
Plating for each salad
3 oz. Keswick Creamery Cider Washed 2 oz. roasted diced beets
Tomme 3 blood orange segments
3 oz. dressed fennel salad
Place the dressed fennel salad on a plate. Top with a wedge of the Cider
Washed Tomme. Arrange the roasted beets and blood orange segments
around the plate.
82
CHEFS AND SPECIAL GUESTS
BEN BEAVER and his innovative and unique approaches
to his creations, from his breads to his
Executive Chef, Café 1500
incredible desserts, make for a unique
Chef Ben started his career in restaurants and remarkable dining experience. His
at the age of 16, busing tables and washing previous positions include: Chef de Cuisine
dishes. He attended Dauphin County at the Final Cut Steakhouse, Hollywood
Technical School, where he studied food Casino; Sous Chef at the Golden Sheaf,
service. After graduating, Ben started at Hilton Harrisburg; Executive Chef at the
Hershey Entertainment working under Healthy Grocer, Camp Hill; and Chef at
Chef Charlie Gipe. Later, Ben moved on the Hotel Hershey. His honors and awards
to working at Café Fresco in Center City include: 2013 Distinguished Restaurants
Harrisburg, where he started as the grill of North America; 2013 Best Fine Dining
cook and moved his way up to sous chef. Central Pa Magazine; 2012 “Simply the
Ben worked under Chef Travis Mumma for Best Steakhouse” Harrisburg Magazine;
seven years. In 2012 Ben helped open the 2012 “Best Steak” Central PA Magazine;
Sturges Speakeasy restaurant and run his 2012 “Best Food and Best in Show” Taste
own kitchen, which was named best new of Central PA; 2012 “Best of the Best
restaurant for 2012. In 2014 Ben moved Restaurants”; 2011 Central PA Super Chef
on to take over the kitchen at Café 1500. winner; 2010 “Best Steakhouse” Strictly
There, he changed the style of the food and Slots Magazine; 2009 Cover of Harrisburg
upgraded the menu, as well as the kitchen. Magazine Top Culinary Artists; 2004 Le
At Café 1500, Ben is able to prepare fun Cordon Bleu Salutatorian Award.
upscale food and let his creative mind run
free. The restaurant in midtown Harrisburg CHRIS COGNAC
has a full service bar with great hand- Writer, Host of Food Network’s The Hungry
crafted cocktails, a great happy hour, and a Detective, Judge on Iron Chef America and
very seasonal menu.
co-producer of All Forked Up on the Travel
JOHN BROWN and DAVE DEAL Channel
Members, Big D’s BBQ/Winners of 2016 Born in Newport Beach, CA, Chris Cognac
Better Blend Burger Competition grew up and worked in Torrance, CA where
John Brown and Dave Deal have he developed his love for food, working at
participated in numerous competitions a neighborhood restaurant called Rizzo’s
and have won over 45 awards. They have and enjoying great post-surf tacos at little
participated in State Championships roadside stands.
throughout the country, including In 1988, Chris joined the Army. While
Delaware (for chicken), Maryland (for ribs) serving in Desert Storm as a member of
and both Delaware and Pennsylvania (for the 101st Airborne Division, he would
pork.) They have also won in various side combine rations over an open flame to
categories, including 1st Place Wings in create different dishes. When his service
2011 and 1st Place Best Blend Burger in was over, Chris briefly worked at a Chart
Harrisburg, PA. Big D’s BBQ also has a House restaurant and then joined the
restaurant located in The Well Marketplace police force in 1992.
in Hockessin, Delaware. Chris is currently a Sergeant with the
Hawthorne Police Department in Los
JASON CLARK Angeles County California. He is also the
Chef de Cuisine, Mountain View Terrace co-creator of the nationally recognized
and Skybox Sports Bar Coffee with a Cop community policing
Chef Jason’s deep commitment to what he program and works closely with police
does shows in every dish that he creates, around the world to create better police-
community relationships. A former Fellow
83
with the Office of Community Policing in BARRY CRUMLICH
Washington DC, he believes in paying it Executive Chef, PA Governor’s Residence
forward, the power of positive thinking and
Executive Chef Barry Crumlich has more
that one Cop can change the world.
than 30 years of experience in the culinary
Chris is also the host of Food Network’s field. With a career path that started at
show, Hungry Detective, where he takes the age of 15, he graduated from the
viewers to off-the-beaten-path spots that Mount Joy Culinary Program in 1988 and
only locals would know. Chris also judged apprenticed under numerous chefs in the
on Iron Chef America and co-produced central Pennsylvania area. Prior to accepting
All Forked Up on the Travel Channel. He his position at the Pennsylvania Governor’s
currently writes for The Huffington Post. Residence in March 2002, his culinary
On top of all this, Chris does charity work. background was primarily in the private
Chris had Mattel and Skechers donate club setting. Beyond the scope of Chef
toys and sneakers to be distributed to Los Crumlich’s daily schedule, which includes
Angeles area needy kids. At another charity providing meals and catering events for
event, he photographed and fingerprinted the First Family of Pennsylvania, he has
over 1,000 kids to keep their information also made it a mission to help promote
on file. Finally, Chris co-organized a the PA Preferred™ Program and their work
Hurricane Katrina fundraiser with Food to educate the public on the benefits of
Network’s Marc Summers called LA buying fresh, local produce. Chef Crumlich
Supports LA. has embraced this approach in the daily
Chris lives in the Los Angeles area with his operations of the Governor’s Residence as
wife and two sons. well, and was instrumental in establishing
a strip garden and two beehives on the
BILL COLLIER property, offering fresh produce and honey
Executive Chef, BRICCO for smaller events. Chef Crumlich also
Born and raised in the quaint town sits on the student advisory board for the
of Elizabethville, PA, William Collier Pennsylvania School of Culinary Arts and
embraced the family culture and the enjoys mentoring students who are entering
simplistic tradition of farm to table. the journey into the culinary industry.
Kitchen skills and practices were taught
to him by his mother and grandmothers.
ROBERT DACKO
Collier also benefitted from having an Food Service Specialist, Weis Markets
uncle as a butcher whose techniques and Central Pennsylvania native Chef Rob
skills were not lost on his young apprentice. Dacko began cooking in local restaurants
Armed with these culinary strengths, soon after graduating high school.
Collier set off to refine his techniques and Realizing he wanted to continue cooking
expand his repertoire at the PA Institute of professionally, Rob left the Harrisburg
Culinary Arts in Pittsburgh, PA. area to attend the Culinary Institute
After college, William began his official of America in Hyde Park, NY. After
culinary career in the kitchen at the Hilton graduating in 1999, Chef Rob returned
Harrisburg. In 2008 he made the move to his hometown as a Sous Chef at the
to Bricco as Sous Chef and in 2010, was Empire Restaurant and Bar in Carlisle, PA.
promoted to Executive Sous Chef. Even After two years at Empire, Rob relocated
though William loves to create wonderful to Philadelphia to begin a ten-year run
dishes and timeless favorites for the guests with Starr Restaurants at the Old City hot
at Bricco, his favorite time is spent with his spot Tangerine and luxury steak house
wife and three children at home amidst the Butcher and Singer. Upon moving back to
mountains and streams of North Dauphin Central Pennsylvania, Rob continued his
County. In 2014, he was promoted to restaurant experience as the Executive Chef
Executive Chef. of Harrisburg restaurants Home 231 and
Federal Taphouse. After almost 20 years in
84
restaurants, Chef Rob recently took on a RUTHIE DELL
new challenge, accepting a position as the Owner, Toasties Sustainable Table
Food Service Specialist for Weis Markets.
Dell has over a decade of experience in
With Weis Markets, Chef Rob works to
business development and has earned a
continuously improve and expand the
Master’s Degree in International Business
prepared foods offerings at over 200 stores
from Norwich University. The concept for
located in seven states.
Toasties began while Dell was in graduate
MELISSA D’ARABIAN school and became a reality in the spring
Cookbook Author and Host of Food of 2015 when Dell returned home to
Shippensburg.
Network’s Cooking Series Ten Dollar
Toasties is a locally sourced artisan’s pop-up
Dinners with Melissa d’Arabian and Drop 5
café. Every ingredient that Toasties uses,
lbs with Good Housekeeping down to its simplest form, is grown, raised,
Celebrity chef, television host, best-selling harvested, and processed among our local
author, and mom of four Melissa d’Arabian community. Dell states that the furthest
is a go-to expert on affordable and healthy any ingredient will travel is from the coast
family home cooking. With an MBA from of Cape May, NJ, where salt is harvested
Georgetown University, Melissa enjoyed from the Atlantic Ocean.
a successful career in corporate finance Toasties works to make food convenient,
and strategy before becoming a stay-at- economical, and delicious. Dell says that
home mom. Passionate about sharing her the best part of her job is seeing the faces
tried-and-true recipes and money-saving of her customers “when they first realize
tactics, Melissa then competed on and won that they know the farmer who grew the
season five of Food Network Star. She soon potatoes in their loaded baked potato soup,
became well known for Ten Dollar Dinners, or when they realize that the artisan cheese
her popular Food Network show and New used on their sandwich was made with milk
York Times bestselling cookbook. Available from the cows down the street from where
now, Melissa’s highly anticipated second they live.”
cookbook, Supermarket Healthy, proves
healthy eating can be easy, affordable, To find out where Toasties will pop up
and achievable with ingredients from the next, be sure to follow the café on social
neighborhood grocery store. Today Melissa media @ToastiesTable. Dell hopes that you
can also be found serving as a regular judge will join her at Toasties so that you can too
on the hit Food Network primetime series experience the “aha” moment when you…
Guy’s Grocery Games; writing the nationally Know Your Farmer. Know Your Food.
syndicated weekly Healthy Plate column Toasties is a proud member of the PA
for The Associated Press; and hosting Preferred Program.
acclaimed FoodNetwork.com series The
Picky Eaters Project. A sought-after expert CHRISTIAN DELUTIS
regularly featured in national media, Executive Chef, Food and Beverage
Melissa shares her diverse life experiences Director, Tröegs Independent Brewing
and wide-ranging expertise on topics Christian was first inspired to cook at age
including food and cooking, money-saving seven while assisting his grandmother in
strategies, family and parenting, healthy her kitchen. His passion ultimately led
lifestyle, business and leadership, faith, and the Hummelstown, PA native to the PA
causes close to her heart including suicide Culinary Institute in Pittsburgh. After
prevention and childhood hunger. She and finishing his studies, Christian moved
her family live just outside San Diego. Stay to Baltimore and began working at the
in touch with Melissa on social media and Harbor Court Hotel, where he went from
on her website www.melissadarabian.net. plating dishes to head chef in the span of
just a few years. At this time, he developed
a fondness for butchery and charcuterie.
85
After five years at the hotel, Christian employed as a Senior Field Sales Consultant
worked in other Baltimore restaurants and for Tyson Fresh Meats since 1993. His
also spent some time in Ireland, where he talents are utilized for conducting seminars,
ran the kitchen at a small inn. In 2009, teaching food safety, teaching meat cutting
he moved back to Baltimore and opened techniques and food preparation. Rick
his own restaurant called Alizee. The routinely works with area retailers like
following year, Chef Christian was named Giant Foods, Weis Markets, Redner’s
“best chef ” and garnered a 4-star review in Markets and Shur Fine Markets. Rick
The Baltimore Sun. However, dealing with conducts food service training classes
the popularity of Alizee proved to be too with major accounts like Sysco Food
stressful for easy-going Christian. After a Service, Feeser Food Service, and Reinhart
brief stint in Washington DC, Christian Food Service. Rick has also been invited
returned to his native Hummelstown, as a guest speaker for area universities,
where he worked at the craft beer-centric vocational schools and technical schools.
Brew 22 in Harrisburg prior to joining In his free time, Rick was on the board of
Tröegs in 2012. Now firmly rooted at directors for the Pennsylvania Beef Council
Tröegs, Christian prepares perfect culinary and is chairman of Hunter’s Sharing, the
counterparts to the brewery’s award- Harvest venison donation program.
winning handcrafted beers, relying on fresh
seasonal ingredients sourced from local area DAWSON FLINCHBAUGH,
farms and purveyors. “Chief Chili”
Co-Owner, Flinchy’s Restaurant
BG (R) CAROL EGGERT
Known as “Chief Chili” for organizing and
VP, Military and Veteran Affairs
running the International Chili Society’s PA
for Comcast NBCUniversal State Championship for over 20 years, Chef
Brigadier General (Ret.) Carol Eggert is Flinchbaugh has cooked chili competitively
Vice President, Military and Veteran Affairs for over 25 years, and is also known for
at Comcast NBCUniversal. She leads an organizing and cooking the Guinness
eight-person team and provides strategic Book of World Record’s Largest Pot of
leadership to all aspects of Comcast Chili. Since Flinchy’s opened its doors in
NBCUniversal’s programs and outreach November 2003, enthusiastic customers
to the military and veteran community. have been treated to memorable dining
Carol completed her distinguished career in experiences inspired by exotic locations
2014 as the Assistant Adjutant General for around the globe.
the Pennsylvania National Guard and the
Deputy Commandant for the Army War MAUREEN FOWLER
College. She is the recipient of numerous Executive Chef, The Mill Restaurant & Bar
military awards and commendations, Maureen has always been in the kitchen.
including the Legion of Merit, Bronze Star, As a daughter of a Chef, she started early
and Purple Heart. Carol holds master’s learning culinary technique. In 2010, she
degrees in instructional design and strategic graduated from the Culinary Institute of
international studies and recently earned America. She then began a career at the
her doctorate degree in organizational Hershey Lodge, where she was Garde
leadership. Manager for four years. She then moved to
The Mill, where she started as a line cook,
RICK FETROW and now is Executive Chef.
Senior Field Sales Consultant
Tyson Fresh Meats CHARLIE GIPE
Pennsylvania Beef Council Executive Chef, Hershey Entertainment
Rick Fetrow is a professional meat cutter Complex
and further processor with more than Charlie Gipe, CEC, AAC is a graduate
40 years’ experience. Rick is currently of the Culinary Institute of America in
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Hyde Park, N.Y., and earned Vocational at Black and Blue – Gastro Pub in Easton;
Education I and II certificates from Lead Cook at Emeril’s Chop House and
Pennsylvania State University. Emeril’s Italian Table in Bethlehem; Line
Actively involved in professional Cook at Savory Grille in Macungie and
organizations, Gipe founded the PA 181 Breakfast and Prep Cook at the Cobalt
Harrisburg Chapter of the American Café in Bethlehem. Chef Gonzalez is fluent
Culinary Federation (ACF) and currently in Spanish and a member of the American
serves as chairman of the board, past Culinary Federation. He is also an active
President, and board member of the member of Skills USA.
Central Chapter of the Pennsylvania
Restaurant Association. In 2006, Gipe was
CHER HARRIS, CEPC
also inducted into the Prestigious American Executive Pastry Chef of The Hotel Hershey
Academy of Chefs Society. 2016 ACF Pastry Chef of the Year
Gipe serves as the chef coordinator for As Executive Pastry Chef of The Hotel
the local Channels Food Rescue dinner, Hershey, Harris oversees everything sweet
benefiting Channels Food Rescue. Chef for all dining outlets at the Hotel. The
Gipe also sits on the Channels Board of Hotel has three à la carte operations,
Directors and is a Central PA Food Band including The Circular with a long history
Food Committee member, actively involved of Forbes Four-Star and AAA Four-
in the Taste of South Central Pennsylvania. Diamond standards. The other food and
Gipe has appeared on The Food Network’s beverage operations within the Hotel
The Best Of, is regularly featured on ABC27 include The Cocoa Beanery, a coffee shop;
Midday Gourmet, and a frequent guest on Sweets, a dessert shop; Outdoor Pool
WRBT 94.9 BOB Radio. Additionally, kitchen; The Oasis, The Spa At The Hotel
he has been featured in The Central Hershey’s guest-only dining room; Room
Pennsylvania Business Journal and has Service; and Banquet Operations, including
earned his way into the Guinness Book of various weekend weddings. Harris, with
World Records for the largest pot of chili. her skilled team, strives to deliver high-
quality sweets while challenging new trends
Charlie has been with Hershey in pastry.
Entertainment & Resorts since 1998, first
as Executive Chef of HERSHEYPARK, Harris is an active member in American
and now as the as the Executive Chef of Culinary Federation and serves on many
the Hershey Entertainment Complex, local Occupational Advisory Boards in area
which includes the GIANT Center, vocational programs. She has earned bronze
HERSHEYPARK, and THE STAR and gold medals in multiple competitions,
PAVILION at HERSHEYPARK Stadium. and in 2014 was crowned The Pastry
Chef Gipe was also the recipient of Queen at the Ladies’ World Pastry
the 2007 Bruce McKinney Leadership Championship in Rimini, Italy.
Excellence Award. In 2016, Harris was named Pastry Chef
of the Year by the American Culinary
CRISTIAN GONZALEZ Federation (ACF) at the “Cook. Craft.
2015 PA Pork Producers Create. Convention & Show” in Phoenix.
Taste of Elegance Winner Earlier that year, she was named Northeast
Executive Sous Chef, The Hamilton Kitchen Region Pastry Chef of the Year, qualifying
her for the national competition. Not
and Bar
only did she win the national title, she
Chef Gonzalez is a graduate of the Culinary was also awarded a gold medal based on
Arts program at Lehigh Career and a points system developed by the ACF.
Technical Institute in Schnecksville, PA. At the regional competition, she was
Prior to becoming the Executive Sous Chef awarded the highest gold medal, which
at The Hamilton Kitchen and Bar in 2013, means she scored the highest out of every
he has served as Sous Chef at the Moravian competitor—pastry or otherwise.
Hall Square in Nazareth; Chef de Cuisine
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MANDISA HORN created in collaboration with the late, great
Executive Chef and Owner, Horn O’ Plenty Jean-Louis Palladin and Sukey’s award-
winning Lamb Pie.
Mandi Horn was selling produce from her
270-acre organic farm, but had a sense that GREG LIEBERMAN
her buyers weren’t using the bounty to its Corporate Executive Chef,
fullest. Then a Bedford building—partly
constructed in the 1770s—went up for sale.
The Restaurant Store
“I had this vision of it being a restaurant,” Currently the Corporate Chef at the
says Mandi. “And I said, ‘Somebody ought Webstaurant Store, in Lititz PA, Chef
to do that.’” At Horn O’ Plenty, the menu Lieberman has worked as Culinary High
is a chalkboard on which you may find School Ambassador for YTI Career
organic grass-fed beef burgers with fresh Institute from 2008 to 2015. He resides in
beet ketchup, wood-fired pizza topped with Lake Wynonah, Auburn, PA with his wife,
local yogurt and arugula pesto, or trout that 4½ year old boy Kaier, and a 2-year-old girl
was swimming that morning and smoked Avery, a chocolate lab and a boxer.
over apple wood in the afternoon. With its Chef Lieberman graduated from the
ever-changing menu of locally grown and Lebanon Valley College in 1995 with a
raised foods, Horn O Plenty is attracting a BS in American Studies. He spent seven
health-conscious, freshness-loving clientele years working in the banking industry
from all over the region. Jeff and Mandi’s before attending culinary school. He
seek to nurture a sustainable connection received his Associates degree in Culinary
between the restaurant and local farmers Arts/Restaurant Management from The
and the land we all share, serving the PA School of Culinary Arts/YTI Career
freshest local produce at every season. Institute in 2005 and completed an
They also want to support the growth of externship at The Wauwinet on Nantucket
agriculture in their beautiful part of western Island, Massachusetts. Over the past few
Pennsylvania, strengthening their own years, he has held various kitchen positions
community and local economy. at The Carnegie House, the Colonial
Country Club, The Hotel Hershey, Brian
JOHN and SUKEY JAMISON Kent’s and The Log Cabin.
Owners, Jamison Farm
The rolling Appalachian foothills are home ERIN LONG, MS, RDN, LDN
to John & Sukey Jamison and their flock. Retail Healthy Living Coordinator,
There the sheep and lambs frolic and nibble Weis Markets, Inc.
on bluegrass, white clover, wild flowers As Retail Healthy Living Coordinator and
and seasonal grass pastures, with access to Registered Dietitian at Weis Markets, Erin
freechoice haybales throughout the winter Long coordinates and organizes health
months. Their 100% natural diet and free and wellness events at both the store and
range lifestyle yield meat that is lean, firm, community levels. She enjoys sharing
tender, delicate and pink, free of hormones, nutrition and wellness tips to customers at
antibiotics, herbicides and insecticides. Weis Markets through Cart Smart™ grocery
The Jamison’s picturesque 210-acre farm store tours, tasting events, cooking demos
produces some 3,000 lambs annually, and nutrition workshops. Erin also delivers
which are destined for great cooks at home nutrition and wellness advice to people of
as well as the finest chefs and restaurants in all ages in the community at local YMCAs,
America. Some of these superstars include hospitals, gyms, libraries and health fairs.
Dan Barber at Blue Hill, William Telepan
of Telepan and Annie Quatrano of Atlanta’s KATHRYN LONG, RDN, LDN
Baccanahlia. Healthy Living Coordinator,
A very talented cook herself, Sukey Weis Markets, Inc.
Jamison has created a line of hand-prepared As a Healthy Living Coordinator and
lamb dishes, which include a Lamb Stew Registered Dietitian at Weis Markets,
Kathryn Long is involved in many health ANDREW A. LOOKENBILL
and wellness initiatives for Weis Market’s Bakery Field Specialist, Weis Markets
associates and customers. She appreciates
Andrew is a Bakery Field Specialist for Weis
the opportunity to share nutrition
Markets. He started his culinary career at
knowledge with customers during store
the age of fifteen. With very little formal
tours, cooking demos, media appearances
training, he bounced from kitchen to
and more. She’s also the voice of the Ask a
kitchen and bakery to bakery for 11 years,
Weis Dietitian service, addressing customer
learning as much as he could until given
food and nutrition questions.
the opportunity to be Kitchen Manager
THOMAS J. LONG at Sam and Tony’s Ristorante in York, PA.
Director, Campus Dining, HACC’s After the birth of his daughter, he went
to work for Weis Markets as one of their
The Chef’s Apprentice first bakery manager trainees. Within a
Chef Long is a 1981 graduate of year, he was a bakery manager at the Weis
the American Culinary Federation Markets on White Street in York. For 14
Apprenticeship program and was named years, Andrew managed various bakeries for
Local ACF Chapter Chef of the Year in Weis Markets, finally landing at the Weis
1983. In 1991 Long received certification Markets on Roosevelt Ave in York. After
as an Executive Chef (CEC), and in July being awarded Weis Bakery Manager All
of 2006 was inducted into the prestigious Star in 2012, he was offered and accepted
American Academy of Chefs (AAC). the position of Bakery Specialist. He
A winner in 23 national professional recipe oversees 26 bakeries for Weis Markets in
competitions for such companies as H J the Lancaster, Reading, Allentown, and
Heinz, Grey Poupon, Welch’s, and Kraft Delaware Valley. Andrew contributes his
Food Service, Chef Long has been with success to three simple ideals: One, always
Sodexho USA as an Executive Chef in provide the customer with quality, baked
Campus services since 1998, and in 2004 fresh products. Two, treat all customers as
moved into the Healthcare division, where part of your family. Finally, treat everyone
he holds the position of Executive Chef you work with or for with respect.
for Holy Spirit Health System in Camp
Hill, PA. He previously held positions as KYLE MASON
Executive Chef in various restaurants and Executive Chef, Appalachian Brewing
hotels for 20 years before moving into Company
Contract Management. A New England native, Chef Kyle Mason
Chef Long was named a co-winner (along spent much of his childhood in Rhode
with his Food Service director Brad Hajek) Island before his family relocated to Central
of the 2004“Spirit Of Sodexho” Award PA during his adolescence. It was during
for Technical Achievement at the North his time at American University that Kyle
American corporate level for developing began to explore his passion and entered
a Complete Culinary Arts Training the restaurant industry. He was offered
Curriculum for the Milton Hershey numerous opportunities to work in iconic
school, a private K-12 residential school DC locations like Tony and Joe’s Seafood
for needy children. He also was recognized Place on the Potomac River, Ten Penh
as the 2002 National Division “Spirit of Restaurant: an Asian Thai Bistro, Bombay
Sodexho” winner in Campus Services for Club—which was the city’s first Indian
“Developing our People.” Restaurant—and lastly Central, which
Chef Long is well known in the Central is James Beard Award-winner Michel
Pennsylvania area for his ice carving Richard’s French take on an American
expertise and owns and operates an ice Bistro.
carving business, Ice Works. After much time in DC, Kyle decided to
move back to Central PA, where he took
a position as Sous Chef for a local hotel
and convention center. He later became guests, including visiting Heads of State.
the Executive Chef and after spending five Chef to three administrations—President
years there, Kyle departed and found a George H.W. Bush, President William
home with Appalachian Brewing Company Jefferson Clinton, and President George
as the Corporate Executive Chef, allowing W. Bush—Chef Moeller joined the White
him to combine his love for food with his House kitchen in 1992 as sous chef to
love for beer! For the past two years Kyle Pierre Chambrin and later Walter Scheib,
has been working tirelessly revamping and eventually acting as White House Chef
evolving ABC’s menu to that in which you in 2005. Over the course of his career in
find today; a fun, fresh and inviting take on the White House, he focused on creating
Pub Food. Kyle works closely with kitchen unique and one-of-a-kind dishes relying on
managers at six locations around the state fresh and flavorful ingredients.
to make sure that the high standards Chef Moeller grew up in Lancaster, PA. A
of Appalachian Brewing Company are high school passion for cooking led to his
constantly being maintained. decision to pursue a culinary degree from
Johnson and Wales College in Providence,
KRISTIN MESSNER-BAKER RI, graduating cum laude. After working
Owner and Executive Chef, Crave and Co. in several restaurants in New England,
Kristin Messner-Baker is the owner and John took a trip to France that became a
Executive Chef of vegan and vegetarian two-and-a-half-year journey of discovery,
restaurant Crave and Co. on Restaurant working his way across the region and
Row in Harrisburg, PA. Kristin grew up studying French cuisine under some of
with a passion for experiencing the foods the finest French chefs, including Chef
of many cultures. She has always been M. Poinsot of Chez Camille and Michelin
interested in healthy ingredients and the Star-awarded Chef Bernard Loiseau. His
medicinal benefits of food. Her first job time also included a brief stint with one of
was in the restaurant industry, where France’s most popular winemakers.
she continued to work for many years From France, Chef Moeller traveled to St.
while in school. Kristin studied creative Croix in the U.S. Virgin Islands, where he
writing and fine arts at the University of experimented with Caribbean flavors.
Pittsburgh and then attended law school
He moved to Washington, D.C. in 1987
at The Pennsylvania State/Dickinson
and at a networking event for French-
School of Law, graduating in 2001. Kristin
trained chefs, he met Chef Pierre Chambrin
then practiced law for several years while
of Maison Blanche. Chambrin would later
raising her family but always had a dream
become a White House Executive Chef
of opening her own restaurant, which she
for the Bush Administration, hiring Chef
did in 2014. Crave and Co. has received
Moeller as his sous chef. After President
several awards for their outstanding cuisine,
Clinton took office, Chef Walter Scheib
and they are currently in the process of
took over as Executive Chef and retained
opening a brewery in the restaurant. Kristin
Chef Moeller in the sous chef position.
is currently taking a plant-based culinary
After Walter Scheib departed, Chef Moeller
course and is in the process of writing her
moved to acting White House Chef during
first cookbook, The Vegetable Hunter.
President George W. Bush’s second term.
JOHN MOELLER He served in the White House from
Former White House Chef and Author of September of 1992 until 2005—one of
the longest tenured chefs across three
Dining at the White House – From the
administrations.
President’s Table to Yours
Chef Moeller has detailed his journey and
Chef John Moeller is a member of an elite White House experience in Dining at the
corps of chefs, those who have served in the White House—From the President’s Table to
White House preparing très soigné cuisine Yours. He currently runs State of Affairs
for Presidents, First Families, and their Catering in his hometown of Lancaster.
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CHRISTOPHER MOHR Park, NY. He has worked as a Chef at
Head Chef, Otto’s Pub & Brewery Caesars Palace, Caesars Lake Tahoe, LaJolla
Beach & Tennis Club, and Sky City at
Growing up in Slatington, PA, Chris
the Needle in Seattle. He is currently the
Mohr knew what he wanted to do with
Executive Chef at Hollywood Casino at
his life from an early age. Whether it was
Penn National Race Course. Chef Rupert
in his kitchen at home with his mom,
describes himself as a husband, father and
grilling with his dad, camping in the
all around a great guy.
Poconos earning his Eagle Scout award,
or eventually in a professional kitchen, DAVID SANTUCCI
Chris always took opportunities to learn Regional Sales Manager, Country Fresh
and become a better cook. He started
his professional culinary journey at the
Mushroom Co.
age of 15, working in a small fine-dining Dave Santucci’s family began growing
restaurant on the south side of Bethlehem. mushrooms back in 1908, when his
Since then he has graduated from Penn great-grandfather came to in Avondale, PA
State as well as the Culinary Institute of from Abruzzi, Italy. At the time, the art
America and traveled throughout the of cultivating mushrooms was very new,
country honing his craft in Phoenix, and Dave’s great-grandfather built what
Orlando, New York, and now State would become a family business around the
College. hard work and experimentation required.
Growing up in a traditional, multi-
Chris is particularly excited about the
generational Italian-American family, Dave
great local products associated with the
inherited a love of good food and cooking.
food culture in Central PA and is looking
Many of Dave’s best dishes include
forward to creating new and interesting
mushrooms—white, brown, or exotic—
items for the menu and weekly specials.
that get roasted, sautéed, grilled, braised
When not at work, Chris spends time with
or stewed for a wide variety of umami-rich
his wife and daughter hiking, biking, and
flavors and textures. Dave currently works
cooking at home.
as regional sales manager for Country
JOHN REIS Fresh Mushroom Co., a co-operative
Corporate Executive Chef, The Hilton venture comprised of multiple family-
owned mushroom farms. He especially
Harrisburg
loves working with customers to find new
Born and raised in Portugal, Chef Reis ways to cook and serve mushrooms, and is
began his culinary experience at the age of totally at home at the stove—whether he’s
15 in Hartford, Connecticut. He worked developing new recipes, giving cooking
there for 18 years, in every position from demonstrations for a crowd, or simply
prep cook to executive chef. He moved cooking for family or friends.
to serve as Corporate Chef at the Hilton
in Charlotte, NC for 3 years. Chef Reis LANCE SMITH
later moved to Harrisburg to open the Executive Chef, The Millworks
Harrisburg Hilton and Towers in 1990, and Currently as Executive Chef at the hyper-
has been recognized numerous times for local-driven restaurant The Millworks,
his outstanding level of expertise, including Lance focuses on creating seasonal
being named 2003 American Culinary sustainable menus. Prior to taking over The
Federation Chef of the Year. Millworks’ kitchen, Lance was a part of the
ALLAN RUPERT critically acclaimed SMOKE restaurant in
Dallas, TX. Lance spent three years as Chef
Executive Chef, Hollywood Casino
de Cuisine, assisting James Beard Award-
at Penn National Race Course winning Chef Tim Byres in creating one of
Grantville, PA the nation’s leading restaurants in wood fire
Chef Rupert has graduated from the AOS cuisine.
Culinary Institute of America in Hyde
91
Prior to his position at SMOKE, Lance MRS. FRANCES WOLF
assisted in running the second location of First Lady of Pennsylvania
Tillman’s Roadhouse in Fort Worth, TX
The daughter of an American diplomat,
as Chef de Cuisine. Early in his career, he
Frances Donnelly Wolf, born in Brooklyn
relocated to Seattle, WA to educate himself
NY, grew up abroad, living in Iran,
in Pacific Northwest Cuisine as the Sous
Germany, France, Pakistan and Great
Chef for Google. Lance graduated with a
Britain. Frances is an oil painter, drawing
BS in Culinary Arts from the Pennsylvania
inspiration from the written word in both
College of Technology. His extensive
poetry and prose. Her work is shown
education in classic cooking techniques
in galleries and museum exhibitions
provided him the opportunity to work
throughout Pennsylvania.
directly with Stephen Pyles, one of the
founders of modern Southwestern Cuisine. Frances has been actively engaged in the
Lance quickly climbed the ranks at Stephen civic life of her York County community,
Pyles, The Restaurant to become Executive where she has focused on issues concerning
Sous Chef, which allowed him the privilege urban redevelopment and education. For
of working directly with Pyles and helped several years she volunteered extensively in
him to become the well-rounded, creative the public schools her and Tom’s daughters
chef he is today. attended, eventually organizing and
heading a young author’s workshop for
DAVID TADDEI elementary school students. Frances has
Executive Chef, DelGrosso’s Amusement held leadership positions on the boards of
Park, Inc. and Marianna Foods, Inc. the York County Community Foundation;
the York County Planning Commission;
Executive Chef David Taddei joined
York’s Martin Memorial Library; Atkins
the culinary staff in the “Kitchens of
House, a halfway house for female
DelGrosso” in 2012. Chef Taddei is the
offenders; the York Jewish Community
Executive Chef for DelGrosso Amusement
Center; the Women’s Giving Circle of York;
Park, Inc. and Marianna Foods, Inc.
and Franklin & Marshall College.
responsible for all food production and
the staff of our DelGrosso’s Amusement Frances became the 45th first lady of
Park kitchens and Marianna’s Fundraisers. Pennsylvania when Tom was sworn in as
Chef Taddei has over 30 years of culinary Pennsylvania’s 47th governor on January
experience, formerly serving as the 20, 2015. Frances and Tom live in his
Executive Chef at The Allegro Restaurant hometown of Mt Wolf.
and Scotch Valley Country Club, both in
Altoona, PA.
JASON VISCOUNT
Executive Chef, Greystone Public House
WES TROUT Jason Viscount’s life has always been
District Sales Manager and Product Trainer influenced by fine cuisine and the food
for BSH Home Appliances service industry. A graduate of the
Restaurant School in Philadelphia, Chef
Wes is the District Sales Manager
Viscount first took a position as a Chef
and Product Trainer for BSH Home
at the Yorktown Hotel, followed by a
Appliances—the makers of Bosch,
stint at Hotel Hershey’s Circular Dining
Thermador and Gaggenau appliances. Prior
Room and eventually an eight-year run
to working for BSH he spent 12 years as
as Chef de Cuisine at Harrisburg Hilton’s
a chef in the Baltimore, Philadelphia and
Golden Sheaf. Viscount enjoys the title of
Central Pennsylvania areas. When not
Executive Chef and all of the responsibility
selling appliances, Wes enjoys cooking for
and creative freedom that come with it.
family, friends, and catering small events.
In March 2008 Viscount was named Chef
of the Year by the Hershey Harrisburg
Tourism and Convention Bureau.
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