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P E N N S YLVA N I A PR EFER R ED ®

®
C U L I N A RY C O N NEC TION

RECIPE BOOK 2017
FEATURING WINNING RECIPES BY RENOWNED CHEFS FROM PENNSYLVANIA AND BEYOND

st
PENNSYLVANIA
FARM SHOW

SPONSORED BY
2017

J A N UA RY 7–14, 20 1 7
IN THE PENNSYLVANIA FARM SHOW COMPLEX AND EXPO CENTER MAIN EXHIBIT HALL

www.papreferred.com
PA Preferred™ is the official state agricultural branding
program of Pennsylvania. It is the largest of its kind
in the nation and provides consumers the ability to
easily identify food grown, produced and processed
®
right here in Pennsylvania while shopping. When you
see the PA Preferred logo on a product you buy, you
can have confidence that you are making a difference
by purchasing locally sourced food. This in return
strengthens the local economy and our communities.
When you buy PA Preferred you are making an impact
on the future of agriculture, health and our community
well-being.

This year’s PA Preferred Culinary Connection at the
101st Pennsylvania Farm Show is made possible in part
through a specialty crop block grant from the United
States Department of Agriculture (USDA). The purpose
of the Special Crop Block Grant Program (SCBGP) is
to solely enhance the competitiveness of specialty
crops which are defined as fruits, vegetables, tree nuts,
horticulture and nursery crops.

Pennsylvania’s specialty crops are ranked among some
of the best throughout the country. Pennsylvania is
ranked first in the nation in production of mushrooms,
second in Christmas tree farms and trout, third in
apples and eggs, and fourth in pumpkins, strawberries
and pears. A few of these products, along with other
produce, meat, dairy, honey and maple are stirred into
this year’s PA Preferred Culinary Connection recipes.
We are honored to have the opportunity for some of
the most innovative and hyperlocal-focused chefs take
the stage at the Culinary Connection during the 2016
Pennsylvania Farm Show. This cookbook will help you
cook up similar local creations in your own kitchen.

“Agriculture is the leading economic enterprise in
Pennsylvania, with specialty crops contributing more
than $1 billion in sales annually to Pennsylvania’s
economy,” said Agriculture Secretary Russell Redding.
“By purchasing locally-sourced foods, labeled as PA
Preferred, Pennsylvania consumers can support our
hardworking farmers and help grow Pennsylvania’s
economy while enjoying some of the freshest foods
available.”

Look for the PA Preferred logo when you shop and
when you eat out! You can find a complete listing
of PA Preferred businesses by visiting our website
www.PAPreferred.com.
Wine pairings
courtesy of Buy Local. Buy PA Preferred. Stay connected with the
the Pennsylvania latest PA Preferred happenings and facts on Twitter and
Winery Association Facebook.
PENNSYLVANIA PREFERRED ®
CULINARY CONNECTION

Recipe Book 2017
Like us on Facebook at
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Copyright © 2017 Pennsylvania Department of Agriculture. All Rights Reserved.
No part of this publication may be reproduced or transmitted in any form or by any means, electronic, mechanical, photocopying,
recording, or otherwise, without the
prior written permission of the Pennsylvania Department of Agriculture.
Requests for permission to reproduce any portion of this publication must be made to:
Pennsylvania Department of Agriculture, PA Preferred program
at 717-772-1429 ra-markets@pa.gov.
Melissa d’Arabian’s recipes reprinted from Supermarket Healthy: Recipes and Know-How for Eating Well Without Spending a Lot.
Copyright © 2014 by Melissa d’Arabian. Photographs © 2014 by Tina Rupp.
Published by Clarkson Potter, an imprint of Random House LLC.
Recipe Book 2017
CONTENTS
Saturday, January 7, 2017 · Mushroom Day
Mushroom Spaetzle with Mushrooms, Leeks, and Dandelions..............2
Warm Mushroom and Kale Salad with Pickled Mustard Seeds
and a Smoked Walnut Vinaigrette.........................................................3
Sautéed Mushrooms with Shallots and Herbs........................................4
Cream of Mushroom Soup....................................................................4
Big D’s Blended Burger.........................................................................5
Earthy Mushroom Duxelles Stuffed Chicken.........................................7
Mushroom Lamb Stroganoff.................................................................8
Warm Mushroom and Ricotta Crostini.................................................9

Sunday, January 8, 2017 · Vegetable Day
Comfy Vegan Winter Stuffed Pepper
with a Cashew Lime Cream Sauce.......................................................14
Eggplant Meatballs with Marinara Sauce.............................................17
Brown Butter Pumpkin Sage Risotto
with Hazelnut Brussels Sprouts...........................................................18
Kale and White Bean Caesar ..............................................................19
Vegetable Focaccia...............................................................................20

Monday, January 9, 2017 · Weis Day
Southwest Beef and Mushroom Lettuce Wraps....................................24
Honey Rosemary Grilled Rack of Lamb with a Cherry Red Wine Jus,
Roasted Root Vegetable and Butternut Squash Hash...........................25
Pumpkin Cider Bread.........................................................................27
Pear Crisp............................................................................................27
Smoked Ham Hock Three Cheese Mac and Cheese............................28
Mom’s Taco Meat and Chips à la Vincent............................................29
Shepherd’s Pie.....................................................................................30
Butternut Squash Rigatoni..................................................................31

Tuesday, January 10, 2017 · Potato Day
Crab and Potato Manicotti..................................................................34
Rainbow Trout Brandade with Fermented Fennel
and Pine Nut Crème Fraîche...............................................................35
Thai Corn Chowder............................................................................37
Pennsylvania Dutch Grated Potato Pancakes.......................................38
Potato Gnocchi with a Sage Brown Butter Sauce.................................39
Sweet Potato Cobbler with Candied Pecans.........................................40
Mashed Potato Truffles........................................................................40

Wednesday, January 11, 2017 · Beef & Veal Day
Beef Braciole.......................................................................................44
Hot Beef Sundaes................................................................................45
Stinco Polenta.....................................................................................46
Low and Slow Baked BBQ Short Ribs.................................................47
Seared Veal Sweetbreads with Morel Dust
and Brown Butter Citrus Sauce...........................................................48

Thursday, January 12, 2017 ·
Veterans Day/Apple Day
Pan Seared Sausage with Lady Apples..................................................52
Corn Bread with Caramelized Apples and Onions...............................52
Gala Apple and Sweet Potato Soup......................................................53
Seared Pork Chops with a Sweet and Spicy Apple “Chutney”..............54
The “Elvis”..........................................................................................54
Apple Cinnamon Crunch Cake...........................................................55
Pork Tenderloin with Roasted Apples and Onions...............................56
Curried Apple Soup............................................................................56

Friday, January 13, 2017 · Pork Day
Braised Pork Cheek with Apple Sage Bread Pudding, Vanilla Parsnip
Purée, Roasted Cauliflower and Pickled Brussels Sprouts.....................60
Milk Braised Pork Belly with Carrot Squash Purée, Caramelized Shallot
Fig Jam, Ricotta Whipped Goat Cheese, and Pickled Beets ................62
Hog Maw with Corn Bread and Apple Butter.....................................64
Pan Roasted Pork Tenderloin Tacos with Chunky Mushrooms
and a Chipotle Salsa ...........................................................................65
Sugar Cured Pork Belly and Pickled Asian Slaw on Brioche
with a Sriracha Honey Aioli................................................................67

Saturday, January 14, 2017 · Dairy Day
Burrata Cheese Ravioli with Butternut Squash Consommé,
Chestnuts, Brown Butter, Crispy Sage, and Pumpkin Seed Oil............72
Tina’s Garlic-Curry Chicken Breasts with Greek Yogurt Sauce.............75
Pan Seared Striped Bass over Leek Fondue
with a Red Wine Reduction and Crispy Potatoes................................76
Smoke Signal Root Vegetable Gratin...................................................78
Big Hill Cider Wash Tomme with Roasted Beets
and Apple Fennel Salad.......................................................................79

About Our Participants............................................81
SATURDAY, JANUARY 7, 2017

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.

WINE PAIRING Bee Kind Winery, Bone Dry White

2 PA PREFERRED™ CULINARY CONNECTION 2017
DA I RYS POT.C OM HEALTHY TIP
Eating vegetables is important because they provide many vitamins and minerals essential for
good health, and fortunately, most are low in calories. Mushrooms are versatile and easy to add to
many everyday meals; they have great flavor and offer important B vitamins and vitamin D.

Warm Mushroom and Kale Salad
with Pickled Mustard Seeds and a
Smoked Walnut Vinaigrette
Featuring To-Jo Mushroom in Avondale, PA.
presented by Lance Smith
Executive Chef, The Millworks
Harrisburg, PA
Yield: 3-4 servings

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.

Pickled Mustard Seeds
¼ cup mustard seeds ¼ cup sugar
½ cup cider vinegar 2 tsp. salt
½ cup water
Bring all the ingredients to a simmer in a small pot. Remove from the
heat and allow to chill.

To finalize the salad
Olive oil, as needed 6 oz. baby kale
4 oz. PA Crimini mushrooms 4 Tbsp. Pickled Mustard Seeds
4 oz. PA Shiitake mushrooms Vinaigrette as needed
4 oz. PA mushroom blend of Maitake,
Beach, and Portobello

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.

WINE PAIRING Mazza Vineryards, Bare Bones Red

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

Sautéed Mushrooms with Shallots and Herbs
½ lb. PA white mushrooms, sliced 4 Tbsp. butter, room temperature
½ lb. PA Shiitake mushrooms, sliced ¼ cup minced shallots
½ lb. PA Crimini mushrooms, sliced 1 Tbsp. chopped chives
½ lb. PA Maitake mushrooms, cut off 1 Tbsp. chopped flat leaf parsley
the base then pulled apart in nice- Salt and pepper to taste
sized pieces
Note, the mushrooms need to be cut a little thick sliced so they hold up
to the cooking process. In a large sauté pan, over a medium high heat,
place a few pats of butter in the pan. If the butter begins to burn you
will need to cool the pan down. You want the butter to melt evenly and
just as it starts to turn brown then you will place enough mushrooms
in to just barely cover the bottom. You do not want to crowd too many
in the pan so that they will sauté without having too much moisture
come out of the mushrooms and boil. You need to keep the pan moving
and add more butter if needed so that the pan is not dry. When the
mushrooms become brown and not black from the sautéing, add some
of the shallots and season with salt and pepper; cook for another minute.

4 PA PREFERRED™ CULINARY CONNECTION 2017
Remove the mushrooms from the pan than start over again to cook all the
mushrooms. Add the fresh herbs and mix well just before serving.

Cream of Mushroom Soup
4 Tbsp. butter ½ lb. PA Crimini mushrooms, sliced
1 sweet onion, diced 1 Tbsp. flour
1 tsp. fresh thyme, chopped 1 ½ quarts chicken stock
1 tsp. fresh garlic, chopped 1 cup heavy cream
1 lb. PA white mushrooms, sliced Salt and pepper to taste
½ lb. PA Shiitake mushrooms, sliced
In a medium saucepan, sauté the onion in the butter, then add the garlic
and thyme. Sweat for a few minutes. Add the mushrooms and cook
down. Add the flour and stir well. Add about 1 quart of chicken stock
and bring to a simmer while stirring constantly. Cook for 20 minutes.
Remove from the heat and purée it with a hand blender or cup blender.
Do not purée it to smooth. Return the soup to the stove and add the
cream; season with salt and pepper. Thin if needed with the additional
stock.

WINE PAIRING Cassel Vineyards of Hershey, Chardonnay

DA I RYS POT.C OM HEALTHY TIP
Living with lactose intolerance doesn’t mean you have to give up your favorite dairy foods. In fact,
in spite of some common misconceptions, most people are still able to enjoy dairy even if they are
lactose intolerant. Lactose-free dairy products are an ideal option and will offer the same great
nutrient package as regular dairy products.

Big D’s Blended Burger
presented by John Brown and David Deal
Big D’s BBQ
2016 Winners of the Better Blend Burger Competition
Yield: 8 sliders
1 lb. 80/20 ground beef brisket or Montreal Steak Seasoning, as needed
chuck 1 small yellow onion, sliced
½ lb. PA white button mushrooms, 8 slices sharp cheddar cheese
coarsely chopped 8 slices of cooked bacon
1 lb. PA portabella mushrooms, 1 Tbsp. 1 tsp. olive oil, divided
coarse chop half and slice half 1 Tbsp. 1 tsp. butter, divided
2 Tbsp. stone ground mustard 8 Kings Hawaiian rolls or slider rolls

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.

WINE PAIRING The Winery at Wilcox, Cabernet Sauvignon

DA I RYS POT.C O M HEALTHY TIP
Cheese is the number two source of dietary calcium for Americans. It also contributes high-quality
protein, as well as phosphorus and vitamin A to the diet.

6 PA PREFERRED™ CULINARY CONNECTION 2017
Earthy Mushroom Duxelles
Stuffed Chicken
Featuring Mother Earth Organic Mushrooms in Landenberg, PA
presented by Kyle Mason
Corporate Executive Chef, Appalachian Brewing Company
Harrisburg, PA
Yield: 4 servings
4 Tbsp. extra-virgin olive oil, divided 1 medium yellow onion, finely
1 lb. PA mushroom blend of Shiitake, chopped
Cremini, Chanterelles, Oyster, 2 garlic cloves, minced
finely chopped 2 plum tomatoes, cored, seeded, and
2 shallots, minced finely chopped
1 Tbsp. ground black pepper ¼ cup pickled banana peppers,
1 Tbsp. kosher salt minced
1 lemon, zested and juiced 2 Tbsp. sweet Hungarian paprika
1
⁄3 cup Appalachian Brewing Company ½ Tbsp. ground caraway
Barley Wine 2 bay leaves
4 boneless skinless chicken breast 4 sprigs fresh thyme
halves ½ cup Chardonnay
1 medium red bell pepper, stemmed, 1 ¼ cups low sodium chicken broth
seeded, and finely chopped ½ cup sour cream
1½ Tbsp. all-purpose flour
Heat 2 tablespoons of oil in a large skillet over medium-high heat
until shimmering. Add the mushrooms and shallots and cook, stirring
occasionally, until browned, about 10 minutes. Season with salt and
pepper and stir in the lemon zest and juice. Continue to cook until
deeply browned, about 3 minutes longer. Add the ABC Barley Wine and
cook until nearly evaporated, about 2 minutes. Set aside.
Using a sharp knife, butterfly the chicken breast halves: slice along the
length of each breast, and working parallel to the cutting board, continue
slicing until nearly all the way through (but not completely); so that each
breast opens like a book.
Set each butterflied chicken breast half on a sheet of plastic wrap. Cover
with another sheet of plastic wrap and, using a meat pounder, pound each
breast to a 1/4-inch thickness. Remove the plastic and trim each chicken
breast to form an even rectangle. Spread 2 tablespoons of the mushroom
filling over each chicken breast, leaving a 1/4-inch border around the edges.

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!

WINE PAIRING Presque Isle Wine Cellars, Blaufrankisch

Mushroom Lamb Stroganoff
Featuring Jamison Farm in Latrobe, PA
presented by John & Sukey Jamison
Owners of Jamison Farm
Latrobe, PA
Yield: 4–6 servings
1 Tbsp. olive oil ½ tsp. ground pepper
2 garlic cloves, chopped 1 Tbsp. chopped parsley
8 oz. PA button mushrooms ½ tsp. each of oregano, thyme, basil
2 Tbsp. lemon juice 1 ½ cup sour cream
1 lb. Jamison Farm ground lamb ½ cup lamb or chicken stock, if
1 tsp. salt needed

8 PA PREFERRED™ CULINARY CONNECTION 2017
In a skillet, sauté the ground lamb in the olive oil until brown and
crumbled. Rinse the mushrooms in water with the lemon juice, then
drain and slice. Add the garlic and mushrooms and seasonings and
continue to cook for 10-15 minutes until the mushrooms are tender. This
can be made up ahead of time up to this point.
When ready to serve, add the sour cream and reheat over low heat stirring
until well mixed. Stock made be added if needed to thin for serving.
Serve with rice, grits, pasta, or as a filling for a pita (delicious with
shredded lettuce and chopped tomato, like a gyro).

WINE PAIRING Glades Pike Winery, Baco Noir

Warm Mushroom and
Ricotta Crostini
Featuring Piney Mountain Orchards in Gardners, PA
presented by David T. Mills III
Chef Instructor, HACC, Central Pennsylvania’s Community College
Harrisburg, PA
and
Students from LEAF, Leadership Education And Farming
Yield: 6 crostinis

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.

DA I RYS POT.C O M HEALTHY TIP
If you’re planning meals with less meat, be sure to include high-quality protein foods, like dairy, to
help fill that protein gap.

10 PA PREFERRED™ CULINARY CONNECTION 2017
SUNDAY, JANUARY 8, 2017

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.

Sweet Potato and Potato Filling
½ large PA sweet potato, ½-inch dice 1 tsp. chili powder
1 large PA russet potato, ½-inch dice 1 tsp. coriander
1 Tbsp. olive oil Salt and pepper
1 tsp. ground cumin
To make the potatoes, preheat the oven to 400˚F. Place the diced sweet
potatoes and potatoes onto the sheet tray and toss with the olive oil,
cumin, salt, and pepper to coat. Slide the tray into the oven and roast
until pieces are soft and cooked through, about 25 minutes. Remove the
tray and lower the heat to 350˚F. While the potatoes are cooking, make
the quinoa and start the enchilada sauce.

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.

14 PA PREFERRED™ CULINARY CONNECTION 2017
Enchilada Sauce
3 Tbsp. olive oil ¼ tsp. salt, to taste
3 Tbsp. all-purpose flour (or gluten- Pinch of cinnamon
free flour blends) Pinch of nutmeg
1 Tbsp. ground chili powder 2 Tbsp. tomato paste
1 tsp. ground cumin 2 cups vegetable broth
½ tsp. garlic powder 1 tsp. apple cider vinegar
¼ tsp. dried oregano Freshly ground black pepper, to taste
Measure the dry ingredients (flour, chili powder, cumin, garlic powder,
oregano, salt, cinnamon, and nutmeg) into a small bowl and place it near
the stove. Then place the tomato paste and broth near the stove.
In a medium-sized pot over medium heat, warm the oil until it’s hot
enough that a light sprinkle of the flour mixture sizzles on contact. Once
it’s ready, pour in the flour mixture. Whisk constantly, about 1 minute.
Then whisk the tomato paste into the mixture, then slowly pour in the
broth while whisking constantly to remove any lumps.
Raise the heat to medium-high and bring the mixture to a simmer, then
reduce heat as necessary to maintain a gentle simmer. Cook, whisking
often, for about 5 to 7 minutes, until the sauce has thickened a bit. The
sauce will further thicken as it cools. Remove from the heat, then whisk
in the vinegar and season to taste with freshly ground black pepper and
more salt if necessary.

Pumpkin Seed Crumble

¼ cup raw pumpkin seeds
 1 tsp. nutritional yeast

½ tsp. coriander seeds
 Salt and pepper, to taste
½ tsp. cumin seeds

Combine all the ingredients in a food processor, stopping to scrape down
the sides if needed. Grind until fine. Set aside.

Assembling the Peppers
Peppers Quinoa
Potato filling Pumpkin seed mixture
1½ cups black beans Enchilada sauce
With the oven preheated to 350°F, lightly oil a 9x13-inch baking pan; set
aside.
Put everything in bowls and set up an assembly line from left to right:
bowl of potato filling, bowl of black beans, the quinoa, the pumpkin

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.

Cashew Lime Cream Sauce

¾ cup raw cashews, soaked for 3 Splash of white wine vinegar

hours or more
 Fat pinch of sea salt

Juice and zest of 1 lime (about ¼ cup 4 Tbsp. filtered water
of juice)

While the peppers are cooking, make the Cashew Lime Cream Sauce.
Place the drained cashews in the bender along with the remaining
ingredients. Blend on high until you have a creamy and smooth mixture.
Scrape the lime cream into a container, cover and chill until you’re ready
to serve it.

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.

WINE PAIRING Seven Mountains Wine Cellars, Chardonnay

DA I RYS POT.C O M HEALTHY TIP
Take control of your food. Eat at home more often so you know exactly what you’re eating. If you
eat out, check and compare the nutrition information. Choose healthier options such as baked
instead of fried.

16 PA PREFERRED™ CULINARY CONNECTION 2017
Eggplant Meatballs with
Marinara Sauce
presented by Melissa d’Arabian
Cookbook Author and Host of Food Network’s Cooking Series Ten Dollar
Dinners with Melissa d’Arabian and Drop 5 lbs with Good Housekeeping
Yield: 4 servings
Supported by the Pennsylvania Department of Health’s Bureau of Women,
Infants & Children (WIC) and the Pennsylvania Department of Agriculture’s
Farmers Market Nutrition Program.
1 large eggplant (about 12 ounces) ½ cup finely grated Parmesan cheese,
1 large egg, lightly beaten plus extra for sprinkling
½ cup cooked white beans, rinsed, if ¾ tsp. kosher salt
canned, smashed with a fork ½ tsp. ground black pepper
1 large garlic clove, very finely 1 cup whole wheat panko-style bread
chopped or pressed through a crumbs
garlic press Olive oil mister or nonstick pan spray
½ cup finely chopped fresh basil 2 cups marinara sauce (homemade or
leaves or flat-leaf parsley store-bought)
Preheat the oven to 375°F. Line a rimmed baking sheet with aluminum
foil and place the eggplant on top. Use a fork to prick the eggplant
4 times, then place the eggplant in the oven and roast it until it has
completely collapsed and a paring knife easily slips into the center, 40 to
50 minutes. Cool the eggplant for 20 minutes. Leave the oven on.
Slice the eggplant in half lengthwise and use a spoon to scoop out the
flesh, discard the skin. Place the roasted eggplant in a medium bowl and
stir in the egg and beans. Add the garlic, basil, ½ cup Parmesan cheese,
the salt, and pepper and stir to combine, then mix in the bread crumbs.
Again, line the rimmed baking sheet with a clean sheet of aluminum
foil and lightly mist it with spray. Shape the eggplant mixture into balls
about the size of a golf ball (you should get about 16). Place them on the
prepared baking sheet and lightly mist the top of the balls with spray.
Bake the eggplant balls until they are golden-brown and firm, about 20
minutes. While the meatballs cook, warm the marinara sauce in a small
saucepan. Remove the meatballs from the oven, sprinkle with a little extra
Parmesan, and serve with the marinara sauce.

WINE PAIRING Mazza Vineyards, Bare Bones Red

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.

Hazelnut Brussels Sprouts
1 quart Brussels sprouts, cleaned Salt and pepper, to taste
2 Tbsp. butter ¼ cup hazelnuts, roughly chopped
1 tsp. lemon zest
Melt the butter with the lemon zest. Toss the Brussels sprouts in the
butter and season with salt and pepper. Transfer to a sheet pan and
roast for about 9 minutes in a 375˚F oven. Remove from the oven and
toss with the hazelnuts. Continue to bake about 6-7 minutes until the
Brussels sprouts are tender. Spoon over the risotto to serve.

WINE PAIRING Benigna’s Creek Winery Traminette

18 PA PREFERRED™ CULINARY CONNECTION 2017
DA I RYS POT.C OM HEALTHY TIP
Trying to get more green veggies in your diet? Give Brussels sprouts another look! You may not
have liked them when you were a kid, but your adult taste buds will surely like them now! This
member of the cabbage family is a good source of fiber and is loaded with vitamin C, making it an
ideal and tasty “go-to” side dish for the table.

Kale and White Bean Caesar
presented by Melissa d’Arabian
Cookbook Author and Host of Food Network’s Cooking Series Ten Dollar
Dinners with Melissa d’Arabian and Drop 5 lbs with Good Housekeeping
Yield: 4 servings
Supported by the Pennsylvania Department of Health’s Bureau of Women,
Infants & Children (WIC) and the Pennsylvania Department of Agriculture’s
Farmers Market Nutrition Program.

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.

WINE PAIRING Bee Kind Winery, Bone Dry White

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.

20 PA PREFERRED™ CULINARY CONNECTION 2017
MONDAY, JANUARY 9, 2017

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.

WINE PAIRING Allegheny Cellars Winery, Three Bear Red

24 PA PREFERRED™ CULINARY CONNECTION 2017
Honey Rosemary Grilled Rack of
Lamb with a Cherry Red Wine
Jus, Roasted Root Vegetable and
Butternut Squash Hash
presented by Mrs. Frances Wolf
First Lady of Pennsylvania
and Barry Crumlich
Executive Chef, Pennsylvania Governor’s Mansion
Yield: 4 servings

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.

Cherry Red Wine Jus
1 bottle of dry PA Red Wine 2 Tbsp. arrowroot
2 cups sundried cherries 1 Tbsp. water
1 shallot, quartered
Place the bottle of red wine, shallot, and 1 cup of cherries into a medium
sauce pan. Simmer over medium heat for approximately 20 minutes.
Remove from the heat and place the contents into a blender and purée
until smooth. Strain the sauce through a mesh strainer. Place the strained
sauce back into the sauce pan and add the remaining 1 cup of cherries.

WEIS DAY 25
Simmer an additional 10 minutes. If a thicker sauce consistency is
desired, tighten with the arrowroot and water mixture.

Roasted Root Vegetable & Butternut Squash Hash
8 oz. carrots 16 oz. chicken stock
8 oz. parsnips 2 Tbsp. minced fresh thyme
8 oz. sweet potatoes 2 Tbsp. roasted garlic (equivalent to
8 oz. russet potatoes one bulb)
8 oz. butternut squash Sea salt & cracked black pepper to
3 Tbsp. olive oil taste
Sea salt & cracked black pepper to 2 Tbsp. arrowroot
taste 1 Tbsp. water
Preheat an oven to 400˚F. Peel and dice all the vegetables to a half-inch
dice. Toss the vegetables with salt, pepper and olive oil. Place on a baking
tray, and put in the preheated oven. Roast for approximately 20 minutes
or until tender & golden brown, stirring once midway thru roasting.
Place the chicken stock, with the thyme and roasted garlic, in a medium
sauce pan and simmer over medium heat for approximately 10 minutes.
Season with salt and pepper and then tighten with a water and arrowroot
mixture. Simmer for an additional 5 minutes. Remove from the heat and
toss the roasted root vegetables with the sauce.

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.

WINE PAIRING Fero Vineyards, Pinot Noir

26 PA PREFERRED™ CULINARY CONNECTION 2017
Pumpkin Cider Bread
Pear Crisp
presented by Andrew Lookenbill
Bakery Field Specialist
Weis Markets, Inc.
Sunbury, PA

Pumpkin Cider Bread
Yield: 9 servings
½ cup Weis Quality from the Field 2 eggs
pumpkin ½ cup Weis Quality from the Field
2½ cups whole wheat flour unsweetened apple sauce
2 tsp. baking powder ¼ cup Splenda
1 tsp. cinnamon ½ cup apple cider
½ tsp. nutmeg Weis pure canola oil spray
Preheat an oven to 350˚F.
Combine the dry ingredients in a medium bowl. In a large bowl,
combine the remaining ingredients. Add the dry ingredients slowly to the
wet and mix until blended. Do not overmix.
Pour the batter into a greased 9-inch loaf pan and bake for 40 minutes.
Test for doneness by inserting a toothpick into the center of the bread.
The toothpick should come out clean.

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.

WINE PAIRING Reids Orchard and Winery, Apple Cherry

DA I RYS POT.C O M HEALTHY TIP
Eggs are wonderful to cook with because they can be prepared in so many ways to fit a dish. They
are also a source of protein.

Smoked Ham Hock Three Cheese
Mac and Cheese
Featuring John F. Martin Meats in Stevens, PA
presented by Robert Dacko
Food Service Specialist
Weis Markets, Inc.
Sunbury, PA
Yield: 4 servings
2 JFM smoked ham hocks 8 oz. JFM NY Extra Sharp White
½ lb. cavatappi pasta Cheddar, grated
4 oz. butter 8 oz. JFM White American Cheese,
4 oz. all-purpose flour grated
1 quart milk 2 oz. Parmesan cheese, grated
8 oz. JFM Colby Longhorn cheese, Salt and pepper to taste
grated

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.

28 PA PREFERRED™ CULINARY CONNECTION 2017
Combine the ingredients for the topping and reserve. Cook the pasta in
salted, boiling water until completely cooked through. Strain, and shock
cool the pasta until it is completely cooled; reserve.
Melt the butter in a heavy bottom sauce pan over low heat. Add the
flour and stir to make a roux. Cook the roux to a blonde color with no
browning. Add in the milk over a medium heat, continuously whisking
to avoid clumping and scorching. Allow the milk to come up to a light
boil over medium heat, stirring occasionally. Whisk in the cheeses in 3
phases, allowing the cheese to melt and incorporate between additions.
Add the cooked pasta and ham; stir to combine. Transfer to a baking dish.
Lightly sprinkle the reserved topping over the mac and cheese. Brown the
topping under the broiler for about 30 seconds, or until browned.

WINE PAIRING West Hanover Winery, Cayuga

DA I RYS POT.C OM HEALTHY TIP
Enjoy your food, but eat less. Taking time to fully enjoy the eating occasion can make a difference
in how much you eat. Distracted eating results in missed hunger and fullness cues, many times
leading to overeating.

Mom’s Taco Meat and
Chips à la Vincent
Shepherd’s Pie
Featuring Country Fresh Mushrooms in Avondale, PA
presented by David A. Santucci
Regional Sales Manager
Country Fresh Mushrooms
Avondale, PA
Yield: 6 servings

Mom’s Taco Meat
16 oz. Country Fresh Mushrooms ½ tsp. garlic salt
(any type — white, Baby Bellas, 1 pinch black pepper, freshly ground
Shiitakes, or Oysters) 1 oz. taco seasoning
16 oz. ground beef (can use Chicken, Olive oil to coat pan
Turkey, Pork or Sausage)
Rinse the mushrooms and slice into ¼-inch-thick slices. Smaller
mushrooms may be quartered, and oyster mushrooms should be
WEIS DAY 29
separated into individual leaves. Sauté the ground beef; drain and discard
the fat. Sauté the mushrooms in olive oil; drain and discard the oil.
Combine the beef and mushrooms; add the spices. Serve on top of chips
or in a taco.

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.

WINE PAIRING Fero Vineyards, Pinot Noir

DA I RYS POT.C O M HEALTHY TIP
Pork today is very lean and packs good nutrition in every serving. It’s considered an “excellent”
source of protein, thiamin, vitamin B6, phosphorous and niacin, and a “good” source of potassium,
riboflavin and zinc. Pork is also naturally low in sodium.

30 PA PREFERRED™ CULINARY CONNECTION 2017
Butternut Squash Rigatoni
presented by Michael J. Ditchfield
Instructor, Hospitality Management/Culinary Arts
Pennsylvania College of Technology
Williamsport, PA
Yield: 8 servings
1 large butternut squash, cleaned, 1 lb. rigatoni, dry
peeled, large dice 3 cups Fontina cheese, grated
3 garlic cloves, minced 2 Tbsp. fresh sage, chopped
2 oz. olive oil 1 cup Panko bread crumbs
½ cup heavy cream Salt and ground black pepper, to taste
Preheat an oven to 375˚F. Toss the squash, olive oil and garlic together
and roast until the squash is tender. After the squash has cooled, purée it
with the heavy cream until smooth.
Bring a pot of water to a boil that has been lightly salted and a little oil
added to cook the rigatoni to al dente.
In a large bowl, toss the rigatoni, squash purée, sage, and 2 cups of the
Fontina cheese. Season with salt and pepper. Place this mixture in a
baking dish that the sides have been brushed with olive oil. Mix the
Panko bread crumbs and remaining Fontina cheese together and top the
mixture. Place in the oven at 350˚F for about 30 minutes or until golden
brown.

WINE PAIRING Flickerwood Wine Cellars, Riesling

DA I RYS POT.C OM HEALTHY TIP
Did you know that 1 in 6 American struggle with hunger, including 12.5 million families? The
goal of the Great American Milk Drive is to provide milk to families in need. Donate today at
milklife.com/give. (Source: milklife.com/give.)

WEIS DAY 31
SPECIAL THANKS
to our Sponsors and Supporters

st
PENNSYLVANIA
FARM SHOW

2017

32 PA PREFERRED™ CULINARY CONNECTION 2017
TUESDAY, JANUARY 10, 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

Potato crêpe batter
1¼ lbs. PA russet potatoes 1½ tsp. dry mustard
2 egg yolks 1½ Tbsp. Old Bay seasoning
1 egg 1 oz. finely chopped scallions
2
⁄3 cup whole milk 1 cup all-purpose flour
Peel and cut the potatoes; simmer in salted water until tender. Drain,
mash, and cool. In an electric mixer, combine the cooled mashed
potatoes, egg yolks, egg, milk, and seasonings. Mix on medium speed
for 2 minutes. Add the flour and scallions and mix until the batter is
consistent. Heat a 10-inch nonstick Teflon omelet pan to medium hot
and spray with nonstick food release spray. Using a 4 ounce ladle, portion
the batter into the center of the pan and rotate in a circular motion to
spread the batter evenly on to bottom of pan. Cook for 1½ minutes. Flip
the crêpe and cook for an additional 30 seconds. Repeat the procedure
until all the batter is used.

Crab Ricotta Filling
2 cups whole milk ricotta cheese ¼ tsp. nutmeg
¼ cup shredded parmesan cheese 2 whole eggs
1 Tbsp. chopped parsley ½ lb. jumbo lump crabmeat, squeezed
½ tsp. white pepper dry
1 tsp. salt
Using a wire whip, combine all ingredients except for the crabmeat in a
4-quart mixing bowl. Carefully fold in the crabmeat, trying not to break
up the lumps.

Tomato Shallot Cream Sauce
3 cups crab stock 1 oz. cornstarch
½ oz. finely diced shallots 4 oz. heavy cream
2 oz. tomato paste
In a 2-quart saucepan, combine the crab stock, shallots, and tomato paste
and bring to a boil. Combine the corn starch and cream together until

34 PA PREFERRED™ CULINARY CONNECTION 2017
well blended. Add the cream mixture to the boiling stock and cook for 1
minute. Hold warm for service.

To Prepare the Crab Stuffed Crêpes
Fill each crêpe with 3 ounces of the crab ricotta mixture. Spread out the
filling lengthwise and roll the crêpe into a cigar shape. Place the filled
crêpe, seam side down, in a baking pan that has been sprayed with a food
release. Cover and cook for 25 minutes at 350˚F or until the internal
temperature is 165˚F. Remove the cover from the pan and garnish the
crêpes with half of the tomato sauce. Serve the remaining sauce on the
side. Optionally garnish with a sour cream rosette and freshly chopped
parsley.

WINE PAIRING Paradocx Vineyards, PDX Chardonnay

DA I RYS POT.C OM HEALTHY TIP
Not sure what to make for dinner? Don’t get into a recipe rut; share recipes or go online to
discover new ones! With so many fruits, vegetables, dairy products and whole grains out there, you
can have fun with your food —and make it healthy, too!

Rainbow Trout Brandade with
Fermented Fennel and Pine Nut
Crème Fraîche
Featuring Limestone Springs in Richland, PA, and Little Peace Farms in Schuylkill
Haven, PA
presented by Christian DeLutis
Executive Chef, Food and Beverage Director
Tröegs Independent Brewing
Yield: 2 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.

WINE PAIRING Arundel Cellars, Traminette

36 PA PREFERRED™ CULINARY CONNECTION 2017
Thai Corn Chowder
presented by Gregory Lieberman
Corporate Chef
The Restaurant Store
Harrisburg, PA
Yield: 4 servings
4 slices chopped bacon 2 cups small diced PA russet potatoes
2 Tbsp. unsalted butter 2 cups corn kernels, fresh or frozen
½ cup small diced onion Juice and zest of 1 lime
½ cup small diced carrot 3 cups vegetable stock
½ cup small diced celery 1½ cups heavy cream
½ cup small diced red pepper 1½ cups coconut milk
1 jalapeño pepper, minced ¼ cup chiffonade basil and cilantro
2 Tbsp. all-purpose flour Salt and pepper to taste
2 Tbsp. red curry paste
In a large pot, cook the bacon and butter over medium heat until the
bacon is crispy. Add the onions, carrots, celery, both peppers and flour;
cook for about 5 minutes to slightly brown the vegetables. Add the
potatoes, corn and red curry paste and cook another 3 minutes over
medium heat. Add the lime juice and vegetable stock to deglaze the pot.
Bring to a boil over medium-high heat, then reduce the heat to medium
and simmer for about 10 minutes. Add the coconut milk and heavy
cream and simmer another 10 minutes until the potatoes are tender. Add
salt and pepper as necessary. Finish with the cilantro, basil, and lime zest.

WINE PAIRING Flickerwood Wine Cellars, Riesling

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.

WINE PAIRING Arundel Cellars, Traminette

38 PA PREFERRED™ CULINARY CONNECTION 2017
Potato Gnocchi with a Sage
Brown Butter Sauce
Featuring Sterman Masser, Inc. Potato Farms in Sacramento, PA
presented by Bill Collier
Executive Chef
Bricco
Harrisburg, PA
Yield: 2 servings

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.

Sage Brown Butter Sauce
1 cup whole butter 5-10 fresh sage leaves, torn in half
2 oz. chicken stock or water
Place the butter in a sauté pan over medium high heat. Continue to swirl
the butter around until the solids begin to brown and a nutty aroma
comes out of the butter. Remove it from the heat. Place your sage leaves

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.

WINE PAIRING Paradocx Vineyards, PDX Chardonnay

Sweet Potato Cobbler with
Candied Pecans
Paired with Hall’s Raspberry Honey Ice Cream, Millerstown, PA

Mashed Potato Truffles
presented by Autumn Patti
Program Director, Culinary Arts, Baking and Pastry Arts
HACC, Central Pennsylvania’s Community College
Harrisburg, PA
Yield: 8 servings

Sweet Potato Cobbler
2 lbs. sweet potatoes 4 oz. butter, melted
1 cup raspberry liqueur 1 cup self-rising flour
¼ tsp. cinnamon 1 cup sugar
¼ tsp. nutmeg 1 ½ cup milk
¼ tsp. ground ginger 1 whole nutmeg
Preheat the oven to 425˚F. Wash the sweet potatoes and prick each with a
fork several times. Place on a sheet tray and roast for 25 minutes. Remove
and allow to cool. Once cool to the touch, pull off the skins and cut the
potatoes into ¾-to-1-inch cubes. Transfer the potatoes to a bowl and add
the raspberry liqueur and spices. Toss to coat. Allow to rest for 10 minutes
to absorb the flavors, stirring occasionally.
Preheat the oven to 350˚F. In a mixing bowl, combine the flour and
sugar. Add the milk and whisk together until smooth. Coat the pan
with the melted butter. Pour the batter into a greased 9x13 baking
dish, pouring into the center of the baking dish. Do not spread evenly
40 PA PREFERRED™ CULINARY CONNECTION 2017
across the bottom. Add the sweet potatoes on top of the batter. Pour the
remaining raspberry liquid into the dish, starting with the outer edges
and finishing in the center. Top with fresh grated nutmeg. Bake in the
oven for 30 minutes until golden brown.

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.

Mashed Potato Truffles
Yield: 15 truffles
½ cup leftover mashed potatoes Toppings: peanut butter powder,
1 cup chocolate chips toasted coconut, cocoa powder,
1 Tbsp. vanilla chopped nuts
Melt the chocolate over a double boiler or in the microwave in 20 second
intervals. Transfer to a mixer bowl. Add the potatoes and vanilla and mix
on low speed until fully combined. Refrigerate for 1 hour to fully chill.
Portion the potato and chocolate mixture into 1-inch balls and roll into
topping of your choice. Chill until needed.

WINE PAIRING Buddy Boy Winery, Niagara

POTATO DAY 41
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©2016 BSH HOME APPLIANCES CORPORATION. ALL RIGHTS RESERVED. 16-THD-0602
WEDNESDAY, JANUARY 11, 2017

Beef & Veal Day

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.

44 PA PREFERRED™ CULINARY CONNECTION 2017
When the beef is tender, remove from the oven and place on a serving dish,
removing toothpicks before serving.

WINE PAIRING Armstrong Valley Vineyard & Winery, Merlot

DA I RYS POT.C OM HEALTHY TIP
Don’t underestimate the power of family meals. Sitting down together for at least one meal a day
allows for family connection, bonding and exchange of ideas—all important and necessary for
child development.

Hot Beef Sundaes
presented by Rick Fetrow
Senior Field Sales Consultant, Tyson Foods, Inc.
and the Pennsylvania Beef Council
Yield: 4 servings

Hot Beef Sundaes
1 package (17 ounces) refrigerated 1 package (24 ounces) refrigerated
fully-cooked beef tips with gravy mashed potatoes

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.”

Hot Veal Sundaes
1 package (17 ounces) refrigerated 1 package (24 ounces) refrigerated
fully-cooked veal tips with gravy mashed potatoes

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

BEEF & VEAL DAY 45
scoop, place 2 scoops (about 1/3 cup each) mashed potatoes in each of 4
individual sundae cups or serving bowls. Divide the veal tips evenly over
the potatoes in each dish. Top each sundae with the mushrooms, then
cheese, and finished with the crispy onion straws and scallions.

WINE PAIRING Moon Dancer Winery, Cabernet Franc

DA I RYS POT.C O M HEALTHY TIP
Be an active family—get everyone involved, plan ahead and track your progress. Let the kids help
with planning the activities and writing them on a family calendar. Allow them to check it off after
completing each activity.

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.

46 PA PREFERRED™ CULINARY CONNECTION 2017
Polenta
2 cups chicken stock ½ cup Parmesan cheese
1 tsp. salt 1 Tbsp. butter
¼ tsp. pepper 1 tsp. chopped rosemary
2
⁄3 cup coarse white corn meal 1 tsp. chopped thyme
Bring the stock to a boil and season. Add the cornmeal slowly, stirring
constantly until it’s all added. Continue stirring at a simmer until the
polenta pulls from the pan, about 20 minutes. Remove from the heat,
and stir in the remaining ingredients. Season to taste.

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.

WINE PAIRING Armstrong Valley Vineyard & Winery, Merlot

Low and Slow Baked
BBQ Short Ribs
Featuring Blue Rooster Farm in East Waterford, PA
presented by Charlie Gipe, CEC, AAC, CE
Executive Chef
Hershey Entertainment Complex
Hershey, PA
Yield: 4 servings

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.

WINE PAIRING Nissley Vineards, Cabernet Franc

DA I RYS POT.C O M HEALTHY TIP
Build a healthy meal: make half your plate fruits and veggies, add lean protein, include whole
grains and don’t forget the dairy! Make it the beverage of choice with your meal or add fat-free or
lowfat dairy foods to your plate.

Seared Veal Sweetbreads with
Morel Dust and Brown Butter
Citrus Sauce
presented by Robert Corle, CEC, CCE
Chef Instructor
Lebanon County Career and Technology Center
Lebanon, PA
Yield: 4 servings
2 lbs. fresh PA veal sweetbreads 1 lb. unsalted butter, divided
1 quart white beef stock 1 cup heavy cream
4 oz. aromatics 2 orange, zested and juiced
3 oz. dried morel dust or other type 1 lime
6 oz. clarified butter 1 sprig fresh sage
2 leeks 1 celery heart
4 small new season carrots 1 bunch baby arugula
4 oz. fresh fava beans kosher salt, to taste
4 oz. haricot verts fresh ground white pepper, to taste

48 PA PREFERRED™ CULINARY CONNECTION 2017
Soak the sweetbreads for 24 hours in cold water to remove any blood.
This produces a whiter and milder tasting product. Cover the sweetbreads
in cold stock with the aromatics and bring to a boil. Reduce the heat to
a simmer for just a couple of minutes. Remove the sweetbreads from the
stock and refresh in ice cold water. This further removes impurities, makes
them whiter, and firms the flesh to make it easier to trim and portion.
After blanching, trim off any gristle and the exterior membrane with your
fingers. Press the sweetbreads to give them a uniform shape. Lay in a pan
and cover with a clean towel. Place another pan on top and use some
form of weight to press. Weight for at least 2 hours and up to 24 hours,
under refrigeration. Slice the pressed sweetbreads into 5-ounce portions
and set aside.
Cut the leeks and carrots to the desired size and cook them separately in
boiling salted water. Shock them in cold water and set them aside to be
sautéed. Cook the fava beans and shock cool; reserve.
In a saucepan, heat 4 ounces of the unsalted butter to gently brown it; do
not burn. Take half of the grated rind and all of the juice of one orange
and the grated rind of the lime and bring to a simmer. When reduced by
half, add 3 tablespoons of heavy cream and allow to reduce for a couple
of minutes. Cube 3 ounces of unsalted butter and begin to whisk into
the juice and cream mixture while alternating the brown butter into the
mixture. The sauce should be a light sauce that coats the back of spoon.
Season with salt and white pepper and set off to the side but keep warm,
not hot.
Preheat an oven to 350˚F. Season and coat the veal sweetbread slices with
the morel powder. Heat the clarified butter in an oven proof pan over
medium heat. Add the sweetbreads and cook until evenly golden brown.
Place the pan in the preheated oven and cook in the oven for 15 minutes,
basting with butter frequently.
Take the remaining butter and sauté the vegetables quickly and season
with salt and pepper.

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.

BEEF & VEAL DAY 49
WINE PAIRING Long Trout Winery, Nowhere Man

DA I RYS POT.C O M HEALTHY TIP
Milk, cheese and yogurt supply three out of the four vitamins and minerals that children, teens and
adults lack in their diets: potassium, calcium and vitamin D.

50 PA PREFERRED™ CULINARY CONNECTION 2017
THURSDAY, JANUARY 12, 2017

Veterans Day Apple Day
PRESENTED BY

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

Pan Seared Sausage with Lady Apples
1 Tbsp. olive oil ¼ cup dry white wine
1 lb. PA lady apples, halved through 2 Tbsp. white wine vinegar
the stem ends 1 bunch watercress, trimmed
1½ lbs. sweet Italian sausage Salt and pepper, to taste
Heat the oil in a large cast iron or other heavy skillet. Over medium heat,
add the apples, cut side down, and cook turning occasionally until golden
brown, about 5-8 minutes.
Prick the sausages with a fork and add to the skillet with the apples and
cook, turning occasionally, until browned, about 10-12 minutes. Add
the wine and vinegar to the skillet and bring to a boil. Reduce the heat
and simmer until thickened. The liquid should coat the back of a spoon,
about 4 minutes. Add the watercress and toss to coat; season with salt and
pepper. Serve with pan juices spooned over.

Corn Bread with Caramelized Apples and Onions
¾ cup + 2 Tbsp. unsalted butter 3 tsp. fresh thyme, divided
1 medium onion, thinly sliced 1 ½ cup cornmeal
Kosher salt and freshly ground black 1 cup all-purpose flour
pepper, to taste 1 Tbsp. baking powder
2 medium PA red or pink skinned 2 large eggs
apples, thinly sliced 1 ½ cups buttermilk
5 Tbsp. sugar, divided
Preheat an oven to 400˚F.
Melt the butter in an 8-inch cast iron skillet, or other heavy skillet, over
medium heat. Pour all but 2 tablespoons of the butter into a small bowl;

52 PA PREFERRED™ CULINARY CONNECTION 2017
set aside. Add the onion to the butter in the skillet and season with salt
and pepper. Cook while stirring occasionally, until the onion is softened
and beginning to brown, about 4 minutes. Add the apples, 2 tablespoons
of the sugar, and 2 teaspoons of the thyme. Cook, stirring often, until
the apples are softened, about 4 minutes. Transfer the onion mixture to a
medium bowl and reserve the skillet. Whisk the cornmeal, flour, baking
powder, salt and remaining sugar in a large bowl. Gradually whisk in the
eggs, buttermilk, and the ¾ cup reserved melted butter until smooth.
Fold in half of the onion mixture and the remaining thyme. Bake the
corn bread until golden brown and a tester inserted into the center comes
out clean, about 30-40 minutes. Let cool slightly before serving.

WINE PAIRING Boyds Cardinal Hollow Riesling

Gala Apple and Sweet Potato Soup
Featuring Strites Orchard in Harrisburg, PA
presented by Maureen Fowler
Executive Chef
The Mill in Hershey
Hershey, PA
Yield: 1 gallon
2 Tbsp. unsalted butter 2 tsp. kosher salt
4 cups medium-diced yellow onions ½ tsp. freshly ground black pepper
5 lbs. PA sweet potatoes, peeled and 3 cups water
diced 3 cups PA apple cider
2 lbs. PA gala apples, peeled and
diced
Melt the butter over medium heat in a saucepan. Sweat the onions until
tender. Season with salt and pepper. Add the sweet potatoes and half of
the apples, brown slightly. Season with salt and pepper. Simmer until
tender. Purée until smooth. Add the apple cider and simmer for about
10 minutes. Add the rest of apples. Check to ensure the seasoning. Serve
immediately.

WINE PAIRING Oliveros Vineyards, Riesling

DA I RYS POT.C OM HEALTHY TIP
Make most of your fruit choices whole or cut-up fruit, rather than juice, for the benefits that dietary
fiber provides. Apples are a good source of fiber, and there are so many varieties to choose from!

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

Seared Pork Chops with a Sweet and Spicy
Apple “Chutney”
Yield: 4-6 servings
2 oz. rice wine vinegar 2 PA Gala apples, chopped
1 tsp. soy sauce 6 pork chops, about 2 pounds
1 Tbsp. Sriracha hot sauce Cajun seasoning spice of choice
2 Tbsp. honey 1 tsp. chopped parsley
Combine the vinegar, soy sauce, Sriracha, honey, and apples in a medium
saucepan. Simmer over medium low heat until the apples are soft and the
liquid is reduced and thick. Remove from the heat.
Season each pork chop with your favorite spice blend. Sear the chops in a
preheated pan, turning to brown both sides. Transfer to a serving dish and
top with the apple chutney. Garnish with the chopped parsley.

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!!

WINE PAIRING Armstrong Valley Vineyard & Winery Merlot

54 PA PREFERRED™ CULINARY CONNECTION 2017
Apple Cinnamon Crunch Cake
Featuring Three Springs Fruit Farm in Aspers, PA
presented by Cher D. Harris, CEPC
Executive Pastry Chef
The Hotel Hershey
Hershey, PA
Yield: 1- 10” spring form pan

Cinnamon Crunch Crumble
6 oz. sugar 1 oz. light corn syrup
1.3 oz. vegetable shortening 1 Tbsp. cinnamon
Blend all the ingredients together in a mixer with a paddle attachment
until it reaches a uniform crumble. Set aside until assembly.

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.

Sour Cream Cake Batter
4 oz. butter 10 oz. all-purpose flour
8 oz. sugar ¾ tsp. baking soda
11 oz. sour cream ¾ tsp. baking powder
1 Tbsp. vanilla 1
⁄8 tsp. salt
2 eggs
In a mixer, cream together the butter and sugar with the paddle
attachment. Add the vanilla, sour cream and eggs. Blend and scrape the
sides of the bowl. Sift the dry ingredients, add all at once, and pulse with
the mixer until fully incorporated. Spray a 10-inch spring form pan well.

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.

WINE PAIRING King View Mead, Honey Tongue Golden

Pork Tenderloin with
Roasted Apples and Onions
Curried Apple Soup
presented by John Reis, CFBE
Corporate Executive Chef
Hilton, Harrisburg
Harrisburg, PA

Pork Tenderloin with Roasted Apples and Onions
Yield: 4 servings
1 large PA pork tenderloin, about 2 medium PA Granny Smith apples,
14 oz. peeled, cored, and cut into
3 Tbsp. olive oil, divided wedges
2 Tbsp. whole grain Dijon mustard 8 oz. PA fingerling potatoes
2 tsp. fennel seeds, chopped 4 oz. baby carrots
1 large onion, sliced ½ cup PA apple cider
1 Tbsp. whole butter
Salt and pepper, to taste
Preheat the oven to 450°F.
Season the pork with salt and pepper. Heat 2 tablespoons of the oil in a
large nonstick ovenproof skillet over medium-high heat. Add the pork
and sear until all sides are brown, turning occasionally, about 5 minutes.
Transfer the pork to a plate and cool slightly. Spread the mustard over the
top and sides of the pork; press the fennel seeds into the mustard. Add

56 PA PREFERRED™ CULINARY CONNECTION 2017
the remaining 1 tablespoon of oil to the skillet. Sauté the onion slices and
apples wedges over medium heat until golden, about 5 minutes. Spread
evenly in a skillet and sprinkle with salt and pepper. Place the pork atop
the apple-onion mixture. Add the carrots and potatoes.
Transfer the skillet to the oven and roast until the apple-onion mixture is
soft and brown and a meat thermometer inserted into the center of the
pork registers 140°F, about 10 minutes. Transfer the pork to a platter and
tent with foil. Let stand for 5 minutes.
Meanwhile, pour the cider over the apple-onion mixture in the skillet.
Stir the mixture over high heat until slightly reduced, about 2 minutes.
Fold the butter into it, adjust the taste with salt and pepper.
Cut the pork on a diagonal into ½-inch-thick slices. Arrange on a plate;
spoon the apple-onion mixture over the pork and serve with the roasted
potatoes and baby carrots.

Curried Apple Soup
Yield: 4 servings
1 Tbsp. unsalted butter 1 tsp. coarse salt, plus more for
2 shallots, minced seasoning
2 tsp. freshly grated ginger 3 ¾ cups chicken stock
1 ½ Tbsp. curry powder ½ cup heavy cream
2 PA Granny Smith apples, peeled, Freshly ground pepper
cored, and cut into 1-inch pieces ½ cup sour cream
1 small PA russet potato, peeled and ½ cup chopped walnut, roasted
cut into 1-inch pieces
Melt the butter in a medium saucepan over medium heat. Add the
shallots and cook until soft and translucent, about 2 minutes. Add the
ginger and curry powder; cook while stirring for 1 minute. Add the
apples, potato, salt, and chicken stock. Bring to a simmer over medium-
high heat, and cook until the potato is tender when pierced with a paring
knife, about 12 minutes. Remove from the heat, and let cool slightly.
Using an immersion blender, purée the soup just until smooth (do not
over-process). Add the cream and season with salt and pepper. Place
over medium heat until it is just heated through; do not boil. Divide the
soup among serving bowls, and garnish with sour cream and the roasted
walnuts.

WINE PAIRING Oliveros Vineyards, Riesling

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.

58 PA PREFERRED™ CULINARY CONNECTION 2017
FRIDAY, JANUARY 13, 2017

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

Braised Pork Cheek
1.5 lbs. PA pork cheek 1 bay leaf
Kosher salt and freshly ground black 1 14-oz. can diced tomatoes
pepper ½ cup dry red wine
¼ cup olive oil, plus more as needed ¼ tsp. black peppercorns
½ medium onion, finely chopped ¼ tsp. ground nutmeg
1 carrot, peeled, finely chopped 1
/8 tsp. ground cloves
1 celery stalk, finely chopped 1 quart pork stock, more as needed to
1 garlic clove, finely chopped cover the pork cheek
1 sprig rosemary
1 sprig oregano
Season the meat on all sides. Pour the oil in a Dutch oven and set over
medium-high heat. Add the meat, not crowding the pot and taking time
to get a deep color all over. Remove the meat and set aside. Cook the
chopped onions, celery, carrots, and garlic in the drippings left behind
from searing, stirring frequently. Like the sear, use medium-high heat
and aim for a caramel brown color without scorching your ingredients.
Combine the remaining ingredients. Deglaze the pot by adding the
braising liquid, stirring and scraping up any browned bits from the
bottom of the pot with a wooden turner. These bits are flavor bombs.
When they’re dissolved in the cooking liquid they enrich the entire dish.
Return the meat to the pot, with any accumulated juices and the broth.
The meat should be submerged. Add pork stock to cover the cheeks.
Bring the liquid to a simmer, then cover and slide into a 325˚F oven.
When the meat is fork-tender, remove it and any vegetables; keep warm.
Skim the surface fat, then simmer the liquid until you’ve got a rich sauce
that coats the back of a spoon.

60 PA PREFERRED™ CULINARY CONNECTION 2017
Apple Sage Bread Pudding
2 oz. unsalted butter or pork fat 1 cup pork stock
3 oz. pancetta, finely diced 2 cups freshly grated Gruyère cheese
2 yellow onions, chopped ½ cup sherry
2 large celery stalks, chopped 8 cups brioche, cut into ¾” cubes
1 Granny Smith apple, peeled and ½ cup chopped parsley
chopped 2 Tbsp. minced fresh rosemary leaves
5 extra-large eggs Kosher salt, to taste
2 cups heavy cream Freshly ground black pepper, to taste
In a sauté pan over medium heat, render the pancetta in the butter. Once
rendered, sauté all the vegetables and apples in the fat. Mix the eggs,
heavy cream, pork stock, sherry, and cheese together. Put the diced bread
in a mixing bowl. Add the sautéed vegetables, liquid ingredient mixture,
parsley, and rosemary. Season with salt and pepper and mix well. Place in
a baking dish and let stand at room temperature for about 30 minutes or
until the bread absorbs all the liquid. Bake at 350˚F until golden brown,
about 20 minutes.

Vanilla Parsnip Purée
6 parsnips, peeled and chopped 1 vanilla bean
1 quart half and half ½ lb. unsalted butter
1 thyme sprig Salt and pepper, to taste
2 bay leaves
In a medium pot, add the parsnips, half and half, thyme, and bay leaves.
Cook over medium heat until tender. Strain and remove the thyme and
bay leaf. Add to a blender and puree. Add the scraped vanilla bean to
the puree. With the blender running, add the diced butter, one cube at a
time. Taste and season with salt and pepper.

Sous Vide Cauliflower
1 head cauliflower 8 thyme sprigs
½ lb. unsalted butter Kosher salt, to taste
Cut cauliflower into 1-inch steaks, leaving some core attached. Season
with salt and place in vacuum bags with a sprig of thyme and butter.
Cook in a 185˚F water bath for about 40-45 minutes. Chill, then pan
roast for service.

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.

WINE PAIRING Shade Mountain Winery Young’s Hill Riesling

DA I RYS POT.C O M HEALTHY TIP
Lack of milk in food banks means families miss out on the nine essential nutrients in milk,
including high-quality protein. Visit milklife.com/give to donate a gallon of milk to those in need.
(Source: milklife.com/give)

Milk Braised Pork Belly
with Carrot Squash Purée, Caramelized
Shallot Fig Jam, Ricotta Whipped Goat
Cheese, and Pickled Beets
presented by Ben Beaver
Executive Chef
Café 1500
Harrisburg, PA
Yield: 6-8 servings

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.

62 PA PREFERRED™ CULINARY CONNECTION 2017
Caramelized Shallot Fig Jam
1 Tbsp. extra virgin olive oil 1
⁄3 cup sugar
5 shallots 2 Tbsp. brown sugar
10 oz. figs, quartered 1 Tbsp. honey
1 Tbsp. balsamic vinegar
Slice the shallots. Caramelize the shallots in the oil in a saucepan over
medium heat. Once caramelized, add the remaining ingredients and
reduce until thick.

Butternut Squash Carrot Purée
1 medium butternut squash 4 cups vegetable stock
4 medium carrots 2 Tbsp. butter
½ medium yellow onion Salt and pepper, to taste
4 cloves garlic
Cut the squash, carrots, and onions into a small dice. Throw everything
but the butter into a medium sauce pan. Boil until tender. Blend until
smooth. If it is too thick, add water or vegetable stock. Finish with butter
and salt and pepper.

Ricotta Whipped Goat Cheese
1 cup ricotta
1 cup goat cheese
Pull out the goat cheese and let come to room temperature. Once soft,
whip with the ricotta, salt and pepper until smooth. Store in a pastry bag.

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.

WINE PAIRING Shade Mountain Winery, Young’s Hill Riesling

DA I RYS POT.C OM HEALTHY TIP
With more than 300 different cheeses in the U.S., there’s sure to be a favorite for everyone’s taste
and needs; cheese can fit into almost any eating plan.

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.

64 PA PREFERRED™ CULINARY CONNECTION 2017
Apple Butter
Yield 1 pint
2 quarts PA apples, any variety such ½ quart PA apple cider
as Honeycrisp, Stayman, York, 1 cup maple sugar
Granny Smith, Red Delicious
Peel, core, and dice the apples. Combine the apples and cider in a pot
on the stove top and cook until the apples become tender. Add the sugar
and keep on medium heat until thick, about 6-7 hours. Store any extra in
mason jars and keep refrigerated.
WINE PAIRING Courtyard Winery, Great Lakes Beach Glass
Captain’s White

Pan Roasted Pork Tenderloin Tacos
with Chunky Mushrooms and a
Chipotle Salsa
Featuring Talking Breads Farm in Shermans Dale, PA
presented by Allan Rupert
Executive Chef
Hollywood Casino at Penn National Race Course
Grantville, PA
Yield: 12 servings, 2 tacos each

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.

Pan Roasted Pork Tenderloin
2 Talking Breads Farm pork 2 oz. clarified butter
tenderloins
Seasoning Mix, as needed
Clean the pork tenderloins. Season each liberally with the seasoning mix.
Sear in clarified butter and roast at 325˚F for 15 minutes. Remove the
pork tenderloin from the oven and place on a resting tray. Slice the pork
1/8-inch thick on a slight bias.
PORK DAY 65
Spanish Rice
2 cups long grain rice 2 tsp. salt
2 Tbsp. yellow onion, small dice 1 tsp. white pepper
2 Tbsp. clarified butter 3 cups pork stock
1 tomato, small dice
Sauté the diced onion and rice in the clarified butter. Add the tomato, salt
and white pepper, followed by the pork stock. Cover the pan and bring to
a full boil, then reduce to a low simmer, and place on the back burner for
about 14 minutes. Remove from heat and let sit, covered, for 5 minutes.

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.

Cilantro Lime Cream
2 cups heavy cream 2 tsp. cayenne pepper
2 limes, juiced 1 Tbsp. chopped cilantro
2 tsp. salt
Combine all ingredients and whisk to soft peaks.

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.

66 PA PREFERRED™ CULINARY CONNECTION 2017
Plating
Layer two tacos with chipotle salsa, sliced pork, chunky mushrooms &
lime cream, plate with a scoop of Spanish rice.

WINE PAIRING Shade Mountain Winery, Young’s Hill Riesling

DA I RYS POT.C OM HEALTHY TIP
Did you know that 1 in 6 Americans struggle with hunger, including 12.5 million families? The goal
of the Great American Milk Drive is to provide milk to families in need. Donate today at milklife.
com/give. (Source: milklife.com/give)

Sugar Cured Pork Belly and
Pickled Asian Slaw on Brioche
with a Sriracha Honey Aioli
Featuring North Mountain Pastures in Newport, PA
presented by David T. Mills III
Chef Instructor
HACC, Central Pennsylvania’s Community College
Harrisburg, PA
Yield: 6 sandwiches

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.

Brioche Loaf Bread
Yield: 1 loaf
2 lb. 3.5 oz. all-purpose flour 7/8 oz. active dry yeast
12 eggs 3.5 fl oz. warm water
7
⁄8 oz. salt 1½ lb. unsalted butter, room
3.5 oz. granulated sugar temperature

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.

Pickled Red Onion and Napa Cabbage
Yield: 2 lbs.

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.

Honey Sriracha Aioli
Yield: 10 oz.
2 egg yolks 5 oz. light olive oil
1 tsp. rice wine vinegar 2 oz. sriracha
½ tsp. kosher salt 2 oz. honey
Put egg yolks, vinegar and salt in a food processor and blend until the
color of the yolks lightens. While the food processor is running, slowly
add the oil so it emulsifies. Once the aioli is emulsified, add the sriracha
and the honey. Adjust salt to taste. Put in a squeeze bottle for service.
Finishing
Slice the pork belly thin and sear both sides in a pan. Slice the brioche.
Remove the pork belly and toast the brioche in the pan. Place the pork
belly on one side of the toasted brioche. Top with the pickled onions,
peppers, and cabbage. Squirt aioli across the vegetables. Finish with a
second piece of toasted brioche. Slice on a bias, and serve.

WINE PAIRING Christian W. Klay Winery, Stone House Red

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.

Butternut Squash Consommé
3 butternut squash, about 6 lb. 1 ½ cups plus 1 Tbsp. cooking
½ tsp. salt liquid reserved from chestnut
preparation
Xanthan gum (as needed)
Cut the top and bottom off each butternut squash. Stand the squash
upright on a cutting board and, using a sharp knife, cut downward to
remove the skin in strips. Rotate the squash as you go. Lay the squash on
its side and cut crosswise, separating the bulb end from the neck. Cut the
bulb end into quarters and remove and reserve the seeds. Cut the neck
crosswise into 4 slices, each 1 inch thick. Then, using a 1-inch ring mold,
punch out rounds from each slice. Reserve the trimmings for juicing.

72 PA PREFERRED™ CULINARY CONNECTION 2017
Repeat with the remaining 2 squashes. You should end up with 12 rounds
total. Reserve any neck pieces for juicing.
Place a pot of water on the stove and bring to 185˚F. Juice all of the
trimmings and the quartered bulb ends of the squashes. Strain the juice
through a fine mesh sieve placed over a bowl, you should have about
1½ cups plus 1 tablespoon juice. Add the salt, then transfer the juice to
a plastic Ziploc bag, add the squash rounds, and remove as much air as
possible. Cook the squash in the water for 1 hour until tender. Remove
the bag from the water and set aside for 10 minutes. Prepare an ice bath,
transfer the squash, still in the bag, to the ice bath and let cool completely.
Replenishing the ice as needed, about 30 minutes.
Open the bag, remove the squash rounds, and set aside. Strain the squash
juice through a fine mesh strainer placed over a saucepan. Then strain
the chestnut cooking liquid through the fine mesh strainer placed over
the same pan. Put the pan over medium-high heat and bring to just
below a simmer. The liquid will separate. Remove from the heat and
strain through a cheesecloth-lined fine mesh sieve. Weigh the liquid
and calculate 0.1 percent of the weight. Weigh out the same amount
of xanthan gum. Pour the strainer liquid into the blender and turn the
blender on to low speed. Slowly increase the speed until a vortex forms in
the center of the liquid. Sprinkle the xanthan gum and blend for a full 5
seconds until completely dissolved and the liquid has thickened slightly to
make a consommé. The consommé may be stored in a lidded container in
the refrigerator until ready to serve, up to 3 days.

Burrata Cheese Ravioli
Pasta Dough
2 cups all-purpose flour 3 large eggs
½ tsp. fine sea salt Semolina flour, for dusting
Put the flour and salt in the bowl of a food processor. Pulse briefly to
combine. Add the eggs and process for 30 to 60 seconds, or until the
dough forms a rough ball. If the dough appears dry, add water 1 teaspoon
at a time. If it is smearing along the sides of the mixer, add 1 tablespoon
flour. Transfer to a lightly floured surface and knead for 1 minute. Wrap
in plastic wrap and let rest in the refrigerator for 30 minutes. Roll out the
pasta to the thinnest setting according to pasta machine instructions. Cut
into four 22-inch long sheets.

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.

Brown Butter Sauce
8 oz. butter
Place the butter in a saucepan and cook over medium heat for about 3
minutes until the butter starts to brown. Remove from heat and set aside.

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.

WINE PAIRING Sand Castle Winery, Chardonnay

DA I RYS POT.C O M HEALTHY TIP
Energize with grains. Your body’s quickest energy source comes from foods such as bread, pasta,
oatmeal, cereals and tortillas. Be sure to make at least half of your grain food choices whole-grain
foods like whole-wheat bread or pasta and brown rice.

74 PA PREFERRED™ CULINARY CONNECTION 2017
Tina’s Garlic-Curry Chicken
Breasts with Greek Yogurt Sauce
presented by Tina Jackson
Owner of Hey Chef! Personal Chef Service
Philadelphia, PA
Yield: 6 servings
1 head of garlic, roasted and finely 1 cup seasoned bread crumbs
chopped ¼ cup Asiago or Parmesan cheese,
1/4 cup olive or avocado oil grated
2 Tbsp. curry powder 1-2 Tbsp. fresh parsley, minced
2 cups plain Greek yogurt, divided 6 chicken breasts, about 3 pounds
2 ½ tsp. kosher salt, divided 1 Tbsp. each fresh lemon, orange,
¼ cup vegetable or chicken broth lime juices
Mix the garlic, oil, curry powder, 1 cup of the yogurt, 2 tsp. salt, and the
chicken or vegetable broth in a large bowl. Add the chicken breasts to a
deep glass dish and add the yogurt mixture. Turn to coat, making sure all
the chicken is coated. Cover and chill at least 3 hours or up to overnight.
Preheat an oven to 425°F. Combine the bread crumbs, cheese, and
parsley. Transfer the marinated chicken to a 9x13 baking dish. Coat with
a generous layer of the bread crumb mixture. Roast until an instant-read
thermometer inserted into the thickest part of the chicken registers 165°F,
about 35 minutes. If the chicken skin starts to brown too quickly, lightly
cover with foil.
Allow the chicken to rest for a few minutes before transferring to a serving
platter. Reduce the pan juices by half. In a separate bowl whisk together
the citrus juices, remaining cup of yogurt, and remaining ½ teaspoon of
salt in a medium bowl. Thin to the desired consistency with the reduced
pan juices. Serve the sauce alongside the chicken.

WINE PAIRING Sand Castle Winery, Chardonnay

DA I RYS POT.C OM HEALTHY TIP
Chicken is a great way to have more protein in your diet, and luckily, there are so many ways to
add to it! Fruits, vegetables, nuts or anything else you can think of; be creative.

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

Pan Seared Striped Bass
4 PA striped bass fillets, 4 oz. each, 4 oz. all-purpose flour (for dredging)
skin-on, descaled and deboned 4 oz. blended olive oil
Salt and pepper to taste
Score the skin on the striped bass fillets three times, just enough to get
through the skin but not piercing the flesh (this will prevent the fish
from “curling up in the pan”). Season the fillets with salt and pepper
before dredging and shake off any excess flour. Heat the oil in a large
nonstick sauté pan (with plenty of surface area) until it just reaches the
smoking point. Sear the fish skin side down until golden. Flip the fish
over and cook in a 400˚F oven for 5 minutes, until reaching an internal
temperature of 135˚F. Remove the fish from the oven and allow to rest on
a sheet tray lined with paper towels.

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.

76 PA PREFERRED™ CULINARY CONNECTION 2017
Red Wine Reduction
4 oz. onion, large dice 4 oz. roasted chicken stock
2 oz. carrot, large dice 1 sprig rosemary
2 oz. celery, large dice 6 sprigs thyme
2 garlic cloves 5 peppercorns
1 oz. olive oil 2 oz. cold butter
½ 750-ml bottle Cabernet Sauvignon Salt to taste
Brown the onions, carrots, celery, and garlic in oil over high heat in a
saucepan until browned. Deglaze with the chicken stock and red wine
scraping the sides and bottom. Reduce the heat to low and add the
aromatics. Reduce the sauce to about 8 ounces of liquid and strain. If
too thick, add a little leftover wine (if it hasn’t been drunk yet). Finish by
stirring in the butter and adjusting the seasoning with salt.

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.

WINE PAIRING Mount Hope Winery, Pinot Noir

78 PA PREFERRED™ CULINARY CONNECTION 2017
Big Hill Cider Wash Tomme
with Roasted Beets and Apple
Fennel Salad
Featuring Keswick Creamery in Newburg, PA
presented by Chad Brumbaugh
Chef Instructor
HACC, Central Pennsylvania’s Community College
Harrisburg, PA
Yield: 6 servings

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.

Apple Fennel Salad
½ lb. shaved fennel bulb 1 red onion, shaved
½ lb. thinly sliced PA green apple Salt to taste
Soak the shaved red onion in ice water for 5 minutes and drain. Combine
with the shaved fennel and sliced apples. Toss with the blood orange
vinaigrette.

Blood Orange Vinaigrette
Zest of 1 blood orange 2 tsp. whole grain mustard
¾ cup blood orange juice Salt and pepper to taste
2 Tbsp. lemon juice ¾ cup vegetable oil
2 Tbsp. minced shallot
Combine all the ingredients except the vegetable oil. Slowly whisk in the
vegetable oil.

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.

WINE PAIRING Juniata Valley Winery, A Kiss Goodnight

DA I RYS POT.C O M HEALTHY TIP
Milk is packed with nine essential vitamins and minerals in each glass, including calcium,
potassium and vitamin D. No other food can make that claim! Help donate this nutrient-dense food
to someone in need by visiting milklife.com/give.

80 PA PREFERRED™ CULINARY CONNECTION 2017
PENNS YLVA NI A PR EFER R ED ®
CULI NA RY C ONNECTION

About Our Participants
EDUCATIONAL PROGRAMS & STAFF
HACC, CENTRAL Autumn Patti
PENNSYLVANIA’S Program Director, Culinary Arts, Baking
COMMUNITY COLLEGE and Pastry Arts Program
The Benjamin Olewine III Center for Chef Autumn Patti is an alumni of
the Study of Culinary Arts and Baking HACC and has been an educator at the
and Pastry Arts at HACC, Central college since 2003. She is currently the
Pennsylvania’s Community College, Program Director for the Culinary Arts
provides distinctive educational options to and Baking and Pastry Arts program. As a
become professionals, including associate chef instructor, she oversees the internship
degree, certificate, and diploma programs. courses and teaches various other culinary
They also have supervised on-the-job courses.
experiences through Bricco, a commercial
restaurant in downtown Harrisburg, THE LEAF PROJECT
The Hilton Harrisburg, and The Chef ’s The LEAF Project connects youth to the
Apprentice, HACC’s new campus food they eat, the land on which it grows,
restaurant. and to each other through engaging in
farm work, culinary skill development,
Chad Brumbaugh workshops, and community outreach.
Chef Instructor Through the meaningful work of building
Chef Chad Brumbaugh is a graduate of a healthy, local food system, youth are
the Culinary Institute of America. He motivated to make personal and social
has held various Sous chef and executive change while increasing knowledge about
positions throughout central Pennsylvania. and access to locally raised food in our
He is currently a chef instructor at HACC community.
specializing in the hands-on industry
experience courses at Bricco, Hilton LEBANON COUNTY CAREER &
Harrisburg, and HACC’s The Chef ’s TECHNOLOGY CENTER
Apprentice and teaches various other
culinary and beverage classes. The Lebanon County Career & Technology
Center Culinary & Pastry Arts programs are
David T. Mills III the First Dual Certified Secondary Program
Chef Instructor in the country by the American Culinary
Federation. The program is a full day senior
Chef David T. Mills III is an alumni
only program. The program runs from the
of HACC and has almost 20 years of
end of August to the beginning of June. The
experience working in various areas of the
programs run a retail restaurant and pastry
hospitality industry. He is currently a chef
shop that are open to the public Wednesday
instructor at HACC, specializing in the
through Friday during the school year. The
hands-on culinary courses.
programs have received numerous awards
from Skills USA and are ranked as one of
the best high school hospitality programs
81
in the country. In 2011, Lebanon County of Hospitality, is a Chef, Author and Host
Career & Technology Center was chosen of the TV show You’re the Chef. The team
as a winner for the 9th Annual PRA of Penn College culinary students is led
Excellence in Food Safety Award. by Chef Mike J. Ditchfield, Instructor,
Hospitality Management/Culinary
Robert Corle Arts, and Chef Todd Keeley, Instructor,
Culinary Arts Instructor Hospitality Management/Culinary Arts.
Chef Robert Corle holds certifications
from the American Culinary Federation as Mike Ditchfield
a Certified Executive Chef and Certified Instructor, Hospitality Management/
Culinary Educator. He attained his training Culinary Arts
from the Hotel Hershey Apprenticeship Chef Michael J. Ditchfield has earned his
Program and Penn State University. He MS in Education from Wilkes University
brings over thirty years of experience and a BS from the Pennsylvania College of
to the program, having worked for the Technology in Culinary Arts Technology.
Hotel Hershey, Country Club of Hershey, Chef Ditchfield was awarded the Excellence
Mission Point Hotel, La Champaign Resort in Teaching, Distinguished Teaching
and Hershey Foods Corporation. Chef Award in May 2011. He presently teaches
Corle also holds a Vocational II Certificate Regional American Cuisine, Catering, Meat
from Penn State Work Force Education and Fabrication, and Advanced Dining Room
is certified in Vocational Quantity Foods Management. He also is an internship
and Vocational Commercial Baking. He coordinator. Chef Mike works extensively
also has a bachelor’s degree from the Art with organic and sustainable farmers,
Institute in Culinary management. considering them to be primary sources
Chef Corle’s honors include: The Lebanon of the fine ingredients needed to prepare
Valley Chamber of Commerce’s Mentor excellent cuisine. His classes often involve
Award, Penn State WOW Award, and trips to an organic farm, trout nursery,
an Exemplary Grant for an Outstanding a winery, food demonstrations at local
Program in Culinary and Pastry Arts. grower’s markets, harvest dinners, and
sourcing out quality food and producers.
PENNSYLVANIA COLLEGE OF Todd Keeley
TECHNOLOGY Instructor, Hospitality Management/
Pennsylvania College of Technology is Culinary Arts
a national leader in applied technology
Chef Todd has been around the food
education and an affiliate of The
industry since the age of 3, when his
Pennsylvania State University. Degrees
parents began a cake decorating business
offered represent more than 100 career
out of their home. His 23 years of full-
fields ranging from manufacturing,
time service to the industry included a
design, transportation, construction,
director of bakery operations position
and natural resources to hospitality,
and an opportunity to own and operate
health, business, and communication.
bakery, restaurant, café and decorated-
Students in Pennsylvania College of
cake businesses. Chef Todd holds an
Technology’s Culinary Arts Technology
associate degree in baking and pastry arts,
major are training for food preparation and
a bachelor’s degree in applied management,
supervisory positions in hotels, resorts, and
and is a baking and pastry arts instructor at
restaurants. The College’s main campus
Pennsylvania College of Technology.
is located in Williamsport, PA. Chef Paul
Mach, a Professor at Penn College’s School

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

86
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

87
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

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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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