2013 Recipe Book - PA Preferred

®

PENNSYLVANIA PREFERRED ®

CULINARY CONNECTION

JANUARY 7–14, 2017IN THE PENNSYLVANIA FARM SHOW COMPLEX AND EXPO CENTER MAIN EXHIBIT HALL

www.papreferred.com

PENNSYLVANIAFARM SHOW

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SPONSORED BY

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

®

Wine pairings courtesy of

the Pennsylvania Winery Association

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.

Buy Local. Buy PA Preferred. Stay connected with the latest PA Preferred happenings and facts on Twitter and Facebook.

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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 [email protected].

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.


CULINARY CONNECTION

Recipe Book 2017

Recipe Book 2017CONTENTSSaturday, January 7, 2017 · Mushroom DayMushroom 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 DayComfy 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 DaySouthwest 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 DayCrab 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 DayBeef 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 DayPan 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 DayBraised 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 DayBurrata 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 TIPTransform 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.

SATURDAY, JANUARY 7, 2017

Mushroom Day

PA PREFERRED™ CULINARY CONNECTION 20172

Mushroom Spaetzle with Mushrooms, Leeks, and DandelionsFeaturing Fasta Pasta in Pleasant Gap, PA

presented by Michael J. Ditchfield Instructor, Hospitality Management/Culinary ArtsPennsylvania College of TechnologyWilliamsport, PA

Yield: 6 servings

12 fl. oz. white wine12 fl. oz. mushroom stock2 quarts heavy cream2 Tbsp. oil, clarified butter 2 lbs. assorted PA mushrooms,

quartered, julienne, diced, sliced thin

12 oz. leeks, trimmed, washed, white part only

8 oz. dandelion greens2 lbs. Mushroom Spaetzle, cooked1 cup fresh chopped herbs (parsley,

thyme)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

MUSHROOM DAY 3

DAIRYSPOT.COM HEALTHY TIPEating 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 VinaigretteFeaturing To-Jo Mushroom in Avondale, PA.

presented by Lance SmithExecutive Chef, The MillworksHarrisburg, PA

Yield: 3-4 servings

Vinaigrette ¼ cup white balsamic vinegar1 Tbsp. Dijon mustard4 Tbsp. honey1 Tbsp. salt

½ cup walnut oil¼ cup vegetable oil½ cup smoked walnuts (smoked for

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 seeds½ cup cider vinegar½ cup water

¼ cup sugar2 tsp. salt

Bring all the ingredients to a simmer in a small pot. Remove from the heat and allow to chill.

To finalize the saladOlive oil, as needed4 oz. PA Crimini mushrooms4 oz. PA Shiitake mushrooms4 oz. PA mushroom blend of Maitake,

Beach, and Portobello

6 oz. baby kale4 Tbsp. Pickled Mustard SeedsVinaigrette as needed


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 HerbsCream of Mushroom Soup

presented by John MoellerFormer White House Chef and author of Dining at the White House: From the President’s Table to Yourswww.DiningAtTheWhiteHouse.com

Yield: 6 servings

Sautéed Mushrooms with Shallots and Herbs ½ lb. PA white mushrooms, sliced½ lb. PA Shiitake mushrooms, sliced½ lb. PA Crimini mushrooms, sliced½ lb. PA Maitake mushrooms, cut off

the base then pulled apart in nice-sized pieces

4 Tbsp. butter, room temperature¼ cup minced shallots1 Tbsp. chopped chives1 Tbsp. chopped flat leaf parsleySalt and pepper to taste

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.

MUSHROOM DAY 5

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 Soup4 Tbsp. butter1 sweet onion, diced1 tsp. fresh thyme, chopped1 tsp. fresh garlic, chopped1 lb. PA white mushrooms, sliced½ lb. PA Shiitake mushrooms, sliced

½ lb. PA Crimini mushrooms, sliced1 Tbsp. flour1 ½ quarts chicken stock1 cup heavy creamSalt and pepper to taste

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

DAIRYSPOT.COM HEALTHY TIPLiving 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 Burgerpresented by John Brown and David DealBig D’s BBQ 2016 Winners of the Better Blend Burger Competition

Yield: 8 sliders

1 lb. 80/20 ground beef brisket or chuck

½ lb. PA white button mushrooms, coarsely chopped

1 lb. PA portabella mushrooms, coarse chop half and slice half

2 Tbsp. stone ground mustard

Montreal Steak Seasoning, as needed1 small yellow onion, sliced8 slices sharp cheddar cheese8 slices of cooked bacon1 Tbsp. 1 tsp. olive oil, divided1 Tbsp. 1 tsp. butter, divided8 Kings Hawaiian rolls or slider rolls


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 Sauce1 cup mayonnaise1⁄8 cup chopped dill pickles 1 Tbsp. sweet relish

1 Tbsp. Sriracha sauce1 Tbsp. ketchup1 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

DAIRYSPOT.COM HEALTHY TIPCheese 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.

MUSHROOM DAY 7

Earthy Mushroom Duxelles Stuffed ChickenFeaturing Mother Earth Organic Mushrooms in Landenberg, PA

presented by Kyle MasonCorporate Executive Chef, Appalachian Brewing CompanyHarrisburg, PA

Yield: 4 servings

4 Tbsp. extra-virgin olive oil, divided1 lb. PA mushroom blend of Shiitake,

Cremini, Chanterelles, Oyster, finely chopped

2 shallots, minced 1 Tbsp. ground black pepper 1 Tbsp. kosher salt 1 lemon, zested and juiced 1⁄3 cup Appalachian Brewing Company

Barley Wine 4 boneless skinless chicken breast

halves 1 medium red bell pepper, stemmed,

seeded, and finely chopped

1 medium yellow onion, finely chopped

2 garlic cloves, minced2 plum tomatoes, cored, seeded, and

finely chopped¼ cup pickled banana peppers,

minced 2 Tbsp. sweet Hungarian paprika½ Tbsp. ground caraway 2 bay leaves 4 sprigs fresh thyme ½ cup Chardonnay1 ¼ cups low sodium chicken broth 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.


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 1/4 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 StroganoffFeaturing Jamison Farm in Latrobe, PA

presented by John & Sukey JamisonOwners of Jamison FarmLatrobe, PA

Yield: 4–6 servings

1 Tbsp. olive oil2 garlic cloves, chopped8 oz. PA button mushrooms2 Tbsp. lemon juice1 lb. Jamison Farm ground lamb1 tsp. salt

½ tsp. ground pepper1 Tbsp. chopped parsley½ tsp. each of oregano, thyme, basil 1 ½ cup sour cream½ cup lamb or chicken stock, if

needed

MUSHROOM DAY 9

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 CrostiniFeaturing Piney Mountain Orchards in Gardners, PA

presented by David T. Mills IIIChef Instructor, HACC, Central Pennsylvania’s Community CollegeHarrisburg, PAand Students from LEAF, Leadership Education And Farming

Yield: 6 crostinis

Artisan Baguette9.25 oz. warm water 0.25 oz. active dry yeast

15 oz. bread flour0.25 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.


Seasoned Ricotta8 oz. part skim ricotta3 sprigs fresh thyme3 sprigs fresh rosemary

1 tsp. salt1 Tbsp. olive oil

Pluck the rosemary and thyme, then finely chop. Mix all of the ingredients together until combined.

Garlic Butter4 oz. butter1 garlic clove

½ tsp. salt

Finely chop the garlic. Place in a pan with the butter. Bake at 150˚F, covered for 15 minutes.

Sautéed Mushrooms2 oz. butter2 oz. olive oil8 oz. shallots, minced2 garlic cloves, minced1 lb. PA Cremini mushrooms, sliced1 lb. PA Shiitake mushrooms, stem

removed and sliced

1 lb. PA Maitake mushrooms, sliced4 oz. demi glace4 oz. marsala wine2 oz. brandy1 oz. fresh thyme Salt and pepper, to taste

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.

PlatingSlice 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.

DAIRYSPOT.COM HEALTHY TIPIf you’re planning meals with less meat, be sure to include high-quality protein foods, like dairy, to help fill that protein gap.

Sunday, January 8, 2017 · Vegetable Day

DIETITIAN TIPVegetables 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.

SUNDAY, JANUARY 8, 2017

Vegetable Day


Comfy Vegan Winter Stuffed Pepper with a Cashew Lime Cream Sauce

presented by Kristin Messner-BakerOwner and Executive Chef, Crave and Co.Harrisburg, PA

Yield: 4 servings

Peppers4 large PA red bell peppersOlive oil, as needed

Remove the tops and seeds from the peppers. Brush with olive oil.

Sweet Potato and Potato Filling½ large PA sweet potato, ½-inch dice1 large PA russet potato, ½-inch dice1 Tbsp. olive oil1 tsp. ground cumin

1 tsp. chili powder1 tsp. corianderSalt and pepper

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.

Quinoa½ cup quinoa1 cup water

To make the quinoa, combine ½ cup rinsed quinoa with 1 cup of water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes.

VEGETABLE DAY 15

Enchilada Sauce3 Tbsp. olive oil3 Tbsp. all-purpose flour (or gluten-

free flour blends)1 Tbsp. ground chili powder1 tsp. ground cumin½ tsp. garlic powder¼ tsp. dried oregano

¼ tsp. salt, to tastePinch of cinnamon Pinch of nutmeg2 Tbsp. tomato paste2 cups vegetable broth1 tsp. apple cider vinegar 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 ½ tsp. coriander seeds ½ tsp. cumin seeds

1 tsp. nutritional yeast Salt and pepper, to taste

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

Assembling the PeppersPeppersPotato filling1½ cups black beans

QuinoaPumpkin seed mixtureEnchilada 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


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

hours or more Juice and zest of 1 lime (about ¼ cup

of juice)

Splash of white wine vinegar Fat pinch of sea salt 4 Tbsp. filtered water

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.

PlatingServe 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

DAIRYSPOT.COM HEALTHY TIPTake 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.

VEGETABLE DAY 17

Eggplant Meatballs with Marinara Sauce

presented by Melissa d’ArabianCookbook 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) 1 large egg, lightly beaten ½ cup cooked white beans, rinsed, if

canned, smashed with a fork 1 large garlic clove, very finely

chopped or pressed through a garlic press

½ cup finely chopped fresh basil leaves or flat-leaf parsley

½ cup finely grated Parmesan cheese, plus extra for sprinkling

¾ tsp. kosher salt ½ tsp. ground black pepper 1 cup whole wheat panko-style bread

crumbs Olive oil mister or nonstick pan spray 2 cups marinara sauce (homemade or

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


Brown Butter Pumpkin Sage Risotto with Hazelnut Brussels Sprouts

presented by Mandisa HornOwner and Executive Chef, Horn O’ PlentyBedford, PA

Yield: 4 servings

Risotto3 Tbsp. butter 2 Tbsp. fresh sage, chopped2 medium onions, diced1 cup pearl barley3 garlic cloves, minced1 Tbsp. fresh thyme, chopped4 cups vegetable broth

¼ cup dry white wine Salt and pepper, to taste1 ½ lb. pumpkin, or butternut squash,

about 6 cups, cut into uniform pieces and pulsed in a food processor until shredded

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 Sprouts1 quart Brussels sprouts, cleaned2 Tbsp. butter 1 tsp. lemon zest

Salt and pepper, to taste¼ cup hazelnuts, roughly chopped

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

VEGETABLE DAY 19

DAIRYSPOT.COM HEALTHY TIPTrying 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’ArabianCookbook 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 Dressing1 tsp. Dijon mustard Juice of 1 lemon 1 small garlic clove, very finely

chopped or pressed through a garlic press

2 Tbsp. olive oil Pinch of red pepper flakes ½ teaspoon kosher salt 1⁄8 tsp. ground black pepper

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.

Salad1¼ cups cooked white beans, (if

canned, rinse)4 cups kale, tough ribs removed,

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 FocacciaFeaturing Intag Systems in Harrisburg, PA

presented by Todd KeeleyInstructor, Hospitality Management/Culinary ArtsPennsylvania College of TechnologyWilliamsport, PA

Yield: 6–8 servings

1 Tbsp. white sugar1 oz. active dry yeast12 fl. oz. water, lukewarm1 ½ Tbsp. olive oil 1 tsp. kosher salt

1 lb. all-purpose flour1 garlic clove, mincedOlive oil as neededAssorted PA vegetables, sliced thin1 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.

Monday, January 9, 2017 · Weis Day

DIETITIAN TIPAs 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.

MONDAY, JANUARY 9, 2017

Weis Day

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, LDNHealthy Living Coordinator Weis Markets, Inc.

Yield: 4 servings (3 lettuce wraps each)

2 Tbsp. Weis Quality Pure Olive Oil, divided

1 (8oz) container Weis Quality Sliced Baby Bella Mushrooms, finely diced

1 lb. Weis Quality 93% Lean Ground Beef

1 cup onion, diced3 garlic cloves, minced

2 Tbsp. Weis Quality Worcestershire Sauce

1 Tbsp. Simply Organic® Chili PowderJuice of 1 lime (about 2 Tbsp.)12 romaine lettuce leaves¾ cup Weis Quality Southwestern

Salsa (located in produce department)

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

WEIS DAY 25

Honey Rosemary Grilled Rack of Lamb with a Cherry Red Wine Jus, Roasted Root Vegetable and Butternut Squash Hash

presented by Mrs. Frances WolfFirst Lady of Pennsylvaniaand Barry CrumlichExecutive Chef, Pennsylvania Governor’s Mansion

Yield: 4 servings

Lamb1 lamb rack2 Tbsp. olive oil2 Tbsp. minced rosemary

½ cup raw local honeySea salt and cracked black pepper to

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 Jus1 bottle of dry PA Red Wine2 cups sundried cherries1 shallot, quartered

2 Tbsp. arrowroot1 Tbsp. water

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.


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

Roasted Root Vegetable & Butternut Squash Hash8 oz. carrots8 oz. parsnips8 oz. sweet potatoes8 oz. russet potatoes8 oz. butternut squash3 Tbsp. olive oilSea salt & cracked black pepper to

taste

16 oz. chicken stock2 Tbsp. minced fresh thyme2 Tbsp. roasted garlic (equivalent to

one bulb)Sea salt & cracked black pepper to

taste2 Tbsp. arrowroot1 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.

PlatingPlace 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

WEIS DAY 27

Pumpkin Cider BreadPear Crisp

presented by Andrew LookenbillBakery Field SpecialistWeis Markets, Inc.Sunbury, PA

Pumpkin Cider BreadYield: 9 servings

½ cup Weis Quality from the Field pumpkin

2½ cups whole wheat flour2 tsp. baking powder1 tsp. cinnamon½ tsp. nutmeg

2 eggs½ cup Weis Quality from the Field

unsweetened apple sauce¼ cup Splenda½ cup apple ciderWeis 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 CrispYield: 6 servings

5 firm Bartlett pears, peeled, cored, and thinly sliced

1 Tbsp. fresh lemon juice½ cup Weis Quality light brown sugar½ tsp. Weis Quality ground cinnamon¼ tsp. nutmeg

1 cup Weis Quality old fashioned oats1 ½ Tbsp. vegetable oil baking stick,

softened1⁄8 tsp. Weis Quality salt½ cup dried cranberries


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.


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

DAIRYSPOT.COM HEALTHY TIPEggs 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 CheeseFeaturing John F. Martin Meats in Stevens, PA

presented by Robert DackoFood Service SpecialistWeis Markets, Inc.Sunbury, PA

Yield: 4 servings

2 JFM smoked ham hocks½ lb. cavatappi pasta 4 oz. butter 4 oz. all-purpose flour1 quart milk 8 oz. JFM Colby Longhorn cheese,

grated

8 oz. JFM NY Extra Sharp White Cheddar, grated

8 oz. JFM White American Cheese, grated

2 oz. Parmesan cheese, gratedSalt and pepper to taste

Topping1 cup panko1 oz. unsalted butter, melted

1 tsp. chopped parsley1 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.

WEIS DAY 29

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

DAIRYSPOT.COM HEALTHY TIPEnjoy 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 VincentShepherd’s PieFeaturing Country Fresh Mushrooms in Avondale, PA

presented by David A. SantucciRegional Sales ManagerCountry Fresh MushroomsAvondale, PA

Yield: 6 servings

Mom’s Taco Meat16 oz. Country Fresh Mushrooms

(any type — white, Baby Bellas, Shiitakes, or Oysters)

16 oz. ground beef (can use Chicken, Turkey, Pork or Sausage)

½ tsp. garlic salt1 pinch black pepper, freshly ground 1 oz. taco seasoningOlive oil to coat pan

Rinse the mushrooms and slice into ¼-inch-thick slices. Smaller mushrooms may be quartered, and oyster mushrooms should be


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 Pie4 large russet potatoes, cut into

chunks ½ cup milk ½ lb. Country Fresh Mushrooms,

finely chopped 1 lb. lean ground beef 1 small onion, chopped 1 tsp. garlic & herb seasoning 2 Tbsp. flour

½ cup beef broth 2 cups frozen mixed vegetables

(carrots, corn, green beans, peas), thawed

1 tsp. Worcestershire sauce 2 Tbsp. tomato paste ¼ tsp. salt ½ cup shredded cheddar cheese

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

DAIRYSPOT.COM HEALTHY TIPPork 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.

WEIS DAY 31

Butternut Squash Rigatonipresented by Michael J. Ditchfield Instructor, Hospitality Management/Culinary ArtsPennsylvania College of TechnologyWilliamsport, PA

Yield: 8 servings

1 large butternut squash, cleaned, peeled, large dice

3 garlic cloves, minced2 oz. olive oil½ cup heavy cream

1 lb. rigatoni, dry3 cups Fontina cheese, grated2 Tbsp. fresh sage, chopped1 cup Panko bread crumbsSalt 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

DAIRYSPOT.COM HEALTHY TIPDid 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.)


SPECIAL THANKS to our Sponsors and Supporters

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Tuesday, January 10, 2017 · Potato Day

DIETITIAN TIPOne 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.

TUESDAY, JANUARY 10, 2017

Potato Day


Crab and Potato Manicottipresented by Thomas J. Long, CEC, AACDirector of Campus DiningThe Chef’s Apprentice, HACCHarrisburg, PA

Yield: 8 servings

Potato crêpe batter1¼ lbs. PA russet potatoes2 egg yolks1 egg2⁄3 cup whole milk

1½ tsp. dry mustard1½ Tbsp. Old Bay seasoning1 oz. finely chopped scallions1 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 Filling2 cups whole milk ricotta cheese¼ cup shredded parmesan cheese1 Tbsp. chopped parsley½ tsp. white pepper1 tsp. salt

¼ tsp. nutmeg2 whole eggs½ lb. jumbo lump crabmeat, squeezed

dry

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 Sauce3 cups crab stock ½ oz. finely diced shallots2 oz. tomato paste

1 oz. cornstarch4 oz. heavy cream

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

POTATO DAY 35

well blended. Add the cream mixture to the boiling stock and cook for 1 minute. Hold warm for service.

To Prepare the Crab Stuffed CrêpesFill 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

DAIRYSPOT.COM HEALTHY TIPNot 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 FraîcheFeaturing Limestone Springs in Richland, PA, and Little Peace Farms in Schuylkill Haven, PA

presented by Christian DeLutisExecutive Chef, Food and Beverage DirectorTröegs Independent Brewing

Yield: 2 servings

Trout Brandade Salt Cured Trout1 whole PA trout2 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.


Trout Brandade1 salt cured trout, bones removed,

rinsed of salt and patted dry2 PA russet potatoes1 oz. olive oil

1 Tbsp. chopped fresh dill2 Tbsp. prepared horseradishSalt and pepper to tasteWoodchips, 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 Roulade1 large PA white potato, sliced 1⁄8-inch

thin longwise Brandade mix from above 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 Fennel6 bulbs fennel, julienne1 knuckle ginger, mincedZest of 1 lemon

½ tsp. fennel seed12 oz. salt

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 Fraiche1 cup toasted pine nuts½ cup buttermilk

2 cups heavy cream

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

POTATO DAY 37

Thai Corn Chowderpresented by Gregory LiebermanCorporate ChefThe Restaurant StoreHarrisburg, PA

Yield: 4 servings

4 slices chopped bacon2 Tbsp. unsalted butter½ cup small diced onion½ cup small diced carrot½ cup small diced celery½ cup small diced red pepper1 jalapeño pepper, minced2 Tbsp. all-purpose flour2 Tbsp. red curry paste

2 cups small diced PA russet potatoes2 cups corn kernels, fresh or frozenJuice and zest of 1 lime3 cups vegetable stock1½ cups heavy cream1½ cups coconut milk¼ cup chiffonade basil and cilantroSalt and pepper to taste

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


Pennsylvania Dutch Grated Potato Pancakes

presented by Dawson “Chief Chili” FlinchbaughCo-ownerFlinchy’s Steak & Seafood HouseCamp Hill, PA

Yield: 2 dozen pancakes

2 cups grated PA potatoes1 small onion, chopped finely4 Tbsp. flour2 eggs, beaten slightly½ tsp. sugar1 tsp. baking powder

2 Tbsp. finely chopped parsley2 tsp. salt1 tsp. pepper1 Tbsp. Crisco, more as neededOptional garnishes: sour cream,

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

POTATO DAY 39

Potato Gnocchi with a Sage Brown Butter SauceFeaturing Sterman Masser, Inc. Potato Farms in Sacramento, PA

presented by Bill CollierExecutive ChefBriccoHarrisburg, PA

Yield: 2 servings

Gnocchi1 lb. PA russet potatoesKosher salt, as needed3-4 egg yolks½ cup grated Parmesan cheese¼ tsp. grated nutmeg

Pinch of black pepperSalt to taste1 cup all-purpose flour with extra for

dusting

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 3/4”- 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 butter2 oz. chicken stock or water

5-10 fresh sage leaves, torn in half

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


into the butter for 3-5 seconds and then add the chicken stock or water. Season with salt and pepper to taste.

PlatingFresh 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 PecansPaired with Hall’s Raspberry Honey Ice Cream, Millerstown, PA

Mashed Potato Trufflespresented by Autumn PattiProgram Director, Culinary Arts, Baking and Pastry ArtsHACC, Central Pennsylvania’s Community CollegeHarrisburg, PA

Yield: 8 servings

Sweet Potato Cobbler2 lbs. sweet potatoes1 cup raspberry liqueur¼ tsp. cinnamon¼ tsp. nutmeg¼ tsp. ground ginger

4 oz. butter, melted1 cup self-rising flour1 cup sugar1 ½ cup milk1 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 3/4-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

POTATO DAY 41

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 Pecans1 lb. pecan halves1 egg white, whisked

½ cup sugar

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.

PlatingIn a large bowl, place the cobbler in the center, topped with your favorite ice cream and finish with the candied pecans.

Mashed Potato TrufflesYield: 15 truffles

½ cup leftover mashed potatoes1 cup chocolate chips1 Tbsp. vanilla

Toppings: peanut butter powder, toasted coconut, cocoa powder, 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

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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).

WEDNESDAY, JANUARY 11, 2017

Beef & Veal Day


Beef BracioleFeaturing Logan Family Farm in Irwin, PA

presented by David TaddeiExecutive ChefKitchens of DelGrosso’s Amusement Park, Inc. & Marianna Foods, Inc. Tipton, PA

Yield: 4-5 servings

1 lb. PA beef top round, thinly sliced1 red bell pepper1 green bell pepper2 bunches green onions4 large garlic cloves1 bunch fresh parsley1 cup grated Romano cheese1 cup bread crumbs5 oz. olive oil

2 bay leaves½ lb. all-purpose flourSalt, to tastePepper, to taste4 oz. Madeira cooking wine4 oz. beef broth2 jars of DelGrosso’s Meat Flavored

SauceToothpicks


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 1/4 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.

BEEF & VEAL DAY 45

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

DAIRYSPOT.COM HEALTHY TIPDon’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 Sundaespresented by Rick Fetrow Senior Field Sales Consultant, Tyson Foods, Inc. and the Pennsylvania Beef Council

Yield: 4 servings

Hot Beef Sundaes1 package (17 ounces) refrigerated

fully-cooked beef tips with gravy1 package (24 ounces) refrigerated

mashed potatoes

Toppings4 oz. shredded cheddar cheese4 Tbsp. sour cream

4 grape tomatoes

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 Sundaes1 package (17 ounces) refrigerated

fully-cooked veal tips with gravy1 package (24 ounces) refrigerated

mashed potatoes

Toppings8 oz. sautéed sliced mushrooms4 oz. shredded Monterey jack cheese

4 Tbsp. crispy onion straws1 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


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

DAIRYSPOT.COM HEALTHY TIPBe 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 PolentaFeaturing DnD Family Farm in Bedford County, PA

presented by Wes TroutSales Manager and Culinary Trainer for BOSCH and Thermador Appliances

Yield: 4 servings

1 PA veal hind shank, whole, 3-4 lbs.2 Tbsp. unsalted butter1 tsp. olive oil1 large onion, rough chopped 1 large leek, leaving some green, split

and sliced1 large carrot, rough chopped8 garlic cloves, minced2 celery stalks, rough chopped1 Tbsp. Herb de Provence1 cup 2016 Farm Show White

½ cup water1 tsp. salt½ tsp. white pepper2 ripe medium tomatoes, peeled,

seeded and rough chopped1 tsp. orange rind, grated1 tsp. lemon rind, grated1 tsp. lime rind, grated1 tsp. arrowroot1 bunch basil, chiffonadeFresh 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.

BEEF & VEAL DAY 47

Polenta2 cups chicken stock1 tsp. salt¼ tsp. pepper2⁄3 cup coarse white corn meal

½ cup Parmesan cheese1 Tbsp. butter1 tsp. chopped rosemary1 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.

PlatingPile 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 RibsFeaturing Blue Rooster Farm in East Waterford, PA

presented by Charlie Gipe, CEC, AAC, CEExecutive Chef Hershey Entertainment ComplexHershey, PA

Yield: 4 servings

Short Ribs4 lbs. boneless PA beef short ribs, cut

into 4-inch pieces1 Tbsp. kosher salt

4 tsp. black pepper4 Tbsp. flourBarbeque 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.


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 Sauce1 ½ cup ketchup¾ cup dark brown sugar, packed2 Tbsp. cider vinegar2 Tbsp. Worcestershire sauce2 Tbsp. Dijon mustard

2 tsp. chili powder1 Tbsp. garlic powderJuice of one lemon¼ tsp. cayenne pepper

Combine all the ingredients for the barbecue sauce in a small bowl and mix until smooth.

WINE PAIRING Nissley Vineards, Cabernet Franc

DAIRYSPOT.COM HEALTHY TIPBuild 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, CCEChef Instructor Lebanon County Career and Technology CenterLebanon, PA

Yield: 4 servings

2 lbs. fresh PA veal sweetbreads1 quart white beef stock4 oz. aromatics3 oz. dried morel dust or other type6 oz. clarified butter2 leeks4 small new season carrots4 oz. fresh fava beans 4 oz. haricot verts

1 lb. unsalted butter, divided1 cup heavy cream 2 orange, zested and juiced1 lime1 sprig fresh sage1 celery heart 1 bunch baby arugulakosher salt, to tastefresh ground white pepper, to taste

BEEF & VEAL DAY 49

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.

PlatingPlace 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.


WINE PAIRING Long Trout Winery, Nowhere Man

DAIRYSPOT.COM HEALTHY TIPMilk, 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.

Thursday, January 12, 2017 · Veterans Day/Apple Day

DIETITIAN TIPOne 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.

THURSDAY, JANUARY 12, 2017

Veterans Day Apple DayPRESENTED BY

PHOTO (L): pennlive.com ©2016


Pan Seared Sausage with Lady ApplesCorn Bread with Caramelized Apples and Onions

presented by Robert Corle, CEC, CCE Chef Instructor Lebanon County Career and Technology CenterLebanon, PA

Yield: 4 servings

Pan Seared Sausage with Lady Apples1 Tbsp. olive oil1 lb. PA lady apples, halved through

the stem ends 1½ lbs. sweet Italian sausage

¼ cup dry white wine2 Tbsp. white wine vinegar1 bunch watercress, trimmed 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 butter1 medium onion, thinly slicedKosher salt and freshly ground black

pepper, to taste2 medium PA red or pink skinned

apples, thinly sliced5 Tbsp. sugar, divided

3 tsp. fresh thyme, divided1 ½ cup cornmeal1 cup all-purpose flour1 Tbsp. baking powder2 large eggs1 ½ cups buttermilk


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;

APPLE DAY 53

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 3/4 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 SoupFeaturing Strites Orchard in Harrisburg, PA

presented by Maureen Fowler Executive Chef The Mill in Hershey Hershey, PA

Yield: 1 gallon

2 Tbsp. unsalted butter4 cups medium-diced yellow onions 5 lbs. PA sweet potatoes, peeled and

diced2 lbs. PA gala apples, peeled and

diced

2 tsp. kosher salt½ tsp. freshly ground black pepper3 cups water3 cups PA apple cider

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

DAIRYSPOT.COM HEALTHY TIPMake 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!


Seared Pork Chops with a Sweet and Spicy Apple “Chutney”The “Elvis”

presented by Chris CognacWriter, 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 vinegar1 tsp. soy sauce1 Tbsp. Sriracha hot sauce2 Tbsp. honey

2 PA Gala apples, chopped6 pork chops, about 2 poundsCajun seasoning spice of choice1 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 2 Tbsp. smooth peanut butter1⁄3 PA Granny smith apple, chopped 1 Tbsp. Hershey chocolate spread

1 Tbsp. honey ½ banana, sliced2 strips bacon, cooked and crumbled

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

APPLE DAY 55

Apple Cinnamon Crunch CakeFeaturing Three Springs Fruit Farm in Aspers, PA

presented by Cher D. Harris, CEPCExecutive Pastry ChefThe Hotel HersheyHershey, PA

Yield: 1- 10” spring form pan

Cinnamon Crunch Crumble6 oz. sugar1.3 oz. vegetable shortening

1 oz. light corn syrup1 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 Filling3 PA Granny Smith apples, peeled and

sliced4 oz. light brown sugar

1 tsp. cinnamon½ tsp. nutmeg

Toss all the ingredients together in a bowl. Set aside until assembly.

Sour Cream Cake Batter4 oz. butter8 oz. sugar11 oz. sour cream1 Tbsp. vanilla2 eggs

10 oz. all-purpose flour¾ tsp. baking soda¾ tsp. baking powder1⁄8 tsp. salt

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.

AssemblyAdd 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).


Maple Crème Anglaise1 quart heavy whipping cream1 vanilla bean4 oz. maple syrup

8 oz. yolks8 oz. sugar

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 OnionsCurried Apple Soup

presented by John Reis, CFBECorporate Executive ChefHilton, HarrisburgHarrisburg, PA

Pork Tenderloin with Roasted Apples and OnionsYield: 4 servings

1 large PA pork tenderloin, about 14 oz.

3 Tbsp. olive oil, divided2 Tbsp. whole grain Dijon mustard2 tsp. fennel seeds, chopped 1 large onion, sliced

2 medium PA Granny Smith apples, peeled, cored, and cut into wedges

8 oz. PA fingerling potatoes 4 oz. baby carrots½ cup PA apple cider1 Tbsp. whole butterSalt 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

APPLE DAY 57

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 SoupYield: 4 servings

1 Tbsp. unsalted butter 2 shallots, minced 2 tsp. freshly grated ginger 1 ½ Tbsp. curry powder 2 PA Granny Smith apples, peeled,

cored, and cut into 1-inch pieces 1 small PA russet potato, peeled and

cut into 1-inch pieces

1 tsp. coarse salt, plus more for seasoning

3 ¾ cups chicken stock ½ cup heavy cream Freshly ground pepper ½ cup sour cream½ cup chopped walnut, roasted

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


DAIRYSPOT.COM HEALTHY TIPDietary 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.

Friday, January 13, 2017 · Pork Day

DIETITIAN TIPA 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.

FRIDAY, JANUARY 13, 2017

Pork Day


Braised Pork Cheekwith Apple Sage Bread Pudding, Vanilla Parsnip Purée, Roasted Cauliflower and Pickled Brussels Sprouts

presented by Cristian Gonzalez2015 Pork Producers Taste of Elegance WinnerExecutive Sous Chef, The Hamilton Kitchen and BarAllentown, PA

Yield: 6 servings

Braised Pork Cheek 1.5 lbs. PA pork cheek Kosher salt and freshly ground black

pepper¼ cup olive oil, plus more as needed½ medium onion, finely chopped1 carrot, peeled, finely chopped1 celery stalk, finely chopped1 garlic clove, finely chopped1 sprig rosemary1 sprig oregano

1 bay leaf1 14-oz. can diced tomatoes½ cup dry red wine¼ tsp. black peppercorns¼ tsp. ground nutmeg1/8 tsp. ground cloves 1 quart pork stock, more as needed to

cover the pork cheek

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.

PORK DAY 61

Apple Sage Bread Pudding2 oz. unsalted butter or pork fat 3 oz. pancetta, finely diced2 yellow onions, chopped 2 large celery stalks, chopped1 Granny Smith apple, peeled and

chopped5 extra-large eggs2 cups heavy cream

1 cup pork stock 2 cups freshly grated Gruyère cheese ½ cup sherry8 cups brioche, cut into ¾” cubes½ cup chopped parsley 2 Tbsp. minced fresh rosemary leavesKosher salt, to taste 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 Purée6 parsnips, peeled and chopped 1 quart half and half1 thyme sprig2 bay leaves

1 vanilla bean ½ lb. unsalted butter Salt and pepper, to taste

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 Cauliflower1 head cauliflower ½ lb. unsalted butter

8 thyme sprigs 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.


Pickled Brussels Sprouts1½ lbs. banana peppers, cut into

1-inch pieces¼ lb. serrano peppers, cut into 1-inch

pieces6 cups vinegar2 cups water

3 garlic cloves, chopped 1 onion, julienned 1 lb. Brussels sprout leaves, washed

and dried 1¼ tsp. red pepper flakes

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

DAIRYSPOT.COM HEALTHY TIPLack 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 BeaverExecutive ChefCafé 1500Harrisburg, PA

Yield: 6-8 servings

Pork Belly1 PA pork belly1 quart milkSalt and pepper

3 sprigs thyme3 sprigs rosemary

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.

PORK DAY 63

Caramelized Shallot Fig Jam1 Tbsp. extra virgin olive oil5 shallots10 oz. figs, quartered 1 Tbsp. balsamic vinegar

1⁄3 cup sugar2 Tbsp. brown sugar1 Tbsp. honey

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 Purée1 medium butternut squash4 medium carrots ½ medium yellow onion4 cloves garlic

4 cups vegetable stock2 Tbsp. butterSalt and pepper, to taste

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 Cheese1 cup ricotta1 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 Beets3 medium beets2 cups sugar

2 cups red wine vinegar1 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

DAIRYSPOT.COM HEALTHY TIPWith 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.


Hog Maw with Corn Bread and Apple Butter

presented by Ruthie DellOwnerToasties Sustainable TableShippensburg, PA

Yield: 8 servings

Hog Maw1 PA pig stomach, thoroughly cleaned

Stuffing2 lb. loose sausage3 large PA potatoes, peeled and diced3 PA Granny Smith apples, diced1 head of cabbage, coarsely chopped1 medium onion, finely chopped

½ cup celery, finely chopped1 Tbsp. parsleySea salt, to tasteString2 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 Bread2 ½ cups maple sugar1 ½ cups butter, softened3 eggs2 cups buttermilk2 tsp. sea salt

3 cups flour2 ½ cups cornmealMaple sugar, butter and apple butter

for topping, as needed

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.

PORK DAY 65

Apple ButterYield 1 pint

2 quarts PA apples, any variety such as Honeycrisp, Stayman, York, Granny Smith, Red Delicious

½ quart PA apple cider1 cup maple sugar

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 RupertExecutive ChefHollywood Casino at Penn National Race CourseGrantville, PA

Yield: 12 servings, 2 tacos each

Seasoning Mix1 cup kosher salt1 tsp. black pepper1 Tbsp. smoked paprika

1 Tbsp. chili powder1 Tbsp. cayenne pepper2 Tbsp. brown sugar

Combine in a small mixing bowl with a fork.

Pan Roasted Pork Tenderloin2 Talking Breads Farm pork

tenderloinsSeasoning Mix, as needed

2 oz. clarified butter

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.


Spanish Rice2 cups long grain rice2 Tbsp. yellow onion, small dice2 Tbsp. clarified butter1 tomato, small dice

2 tsp. salt1 tsp. white pepper3 cups pork stock

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 Mushrooms1 pint PA mushrooms, chopped1 Tbsp. red onion, small dice1 tomato, small dice2 limes, juiced

1 jalapeno, small dice2 tsp. salt¼ bunch cilantro, chopped

Combine all ingredients; check seasoning.

Cilantro Lime Cream2 cups heavy cream2 limes, juiced2 tsp. salt

2 tsp. cayenne pepper1 Tbsp. chopped cilantro

Combine all ingredients and whisk to soft peaks.

Chipotle Salsa2 cup dried chipotle peppers,

rehydrated for 10 minutes1 tomato, chopped1 Tbsp. chopped red onion

2 tsp. garlic, chopped2 limes, juiced2 red jalapeños2 tsp. salt

Blend all quickly.

Corn Tortillas2 cups masa harina1 tsp. salt

1¼ cup hot water1 Tbsp. shortening

Mix all ingredients together by hand to make the dough. Roll out and press the corn tortillas. Press between wax paper to make 6-inch tortillas. Sear the corn tortillas on the stove top in a dry pan.

PORK DAY 67

PlatingLayer 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

DAIRYSPOT.COM HEALTHY TIPDid 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 IIIChef InstructorHACC, Central Pennsylvania’s Community CollegeHarrisburg, PA

Yield: 6 sandwiches

Pork Belly3 lbs. North Mountain Pastures

pork belly4 tsp. kosher salt

4 tsp. dark brown sugarCracked pepper to taste

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 BreadYield: 1 loaf

2 lb. 3.5 oz. all-purpose flour12 eggs7⁄8 oz. salt3.5 oz. granulated sugar

7/8 oz. active dry yeast3.5 fl oz. warm water 1½ lb. unsalted butter, room

temperature

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 CabbageYield: 2 lbs.

Pickling Liquid½ cup apple cider vinegar½ cup white vinegar2 cups water

2 cups granulated sugar2 oz. kosher salt

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 sliced2 large green bell peppers, seeded

and julienned

1 lb. red onion, julienned2 garlic cloves, crushed

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 AioliYield: 10 oz.

2 egg yolks1 tsp. rice wine vinegar½ tsp. kosher salt

5 oz. light olive oil2 oz. sriracha2 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.

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FinishingSlice 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

Saturday, January 14, 2017 · Dairy Day

DIETITIAN TIPDairy 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.

SATURDAY, JANUARY 14, 2017

Dairy Day


Burrata Cheese Ravioli with Butternut Squash Consommé, Chestnuts, Brown Butter, Crispy Sage, and Pumpkin Seed OilFeaturing 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

Chestnuts18 peeled chestnuts 12 oz. cream soda

1⁄3 tsp. salt

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. ½ tsp. salt

1 ½ cups plus 1 Tbsp. cooking 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.

DAIRY DAY 73

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 Dough2 cups all-purpose flour½ tsp. fine sea salt

3 large eggsSemolina 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.


Filling½ cup fresh ricotta cheese, about 4 oz.8 oz. Burrata, torn into small pieces¼ tsp. pepper

Pinch of freshly grated nutmegSalt, to taste

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 Sauce8 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.

PlatingButternut Squash ConsomméBurrata Raviolis Brown Butter Sauce

12 crispy sage leaves6 Tbsp. pumpkin seed oilChestnuts

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

DAIRYSPOT.COM HEALTHY TIPEnergize 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.

DAIRY DAY 75

Tina’s Garlic-Curry Chicken Breasts with Greek Yogurt Sauce

presented by Tina JacksonOwner of Hey Chef! Personal Chef ServicePhiladelphia, PA

Yield: 6 servings

1 head of garlic, roasted and finely chopped

¼ cup olive or avocado oil2 Tbsp. curry powder2 cups plain Greek yogurt, divided2 ½ tsp. kosher salt, divided¼ cup vegetable or chicken broth

1 cup seasoned bread crumbs¼ cup Asiago or Parmesan cheese,

grated1-2 Tbsp. fresh parsley, minced6 chicken breasts, about 3 pounds1 Tbsp. each fresh lemon, orange,

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

DAIRYSPOT.COM HEALTHY TIPChicken 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.


Pan Seared Striped Bass over Leek Fondue with a Red Wine Reduction and Crispy PotatoesFeaturing Meyer Dairy in State College, PA

presented by Christopher MohrHead ChefOtto’s Pub & BreweryState College, PA

Yield: 4 servings

Pan Seared Striped Bass4 PA striped bass fillets, 4 oz. each,

skin-on, descaled and debonedSalt and pepper to taste

4 oz. all-purpose flour (for dredging)4 oz. blended olive oil

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 Fondue8 oz. leeks, medium dice, whites only,

well rinsed2 oz. butter

6 large thyme sprigs, picked clean and rough chopped

8 oz. Meyer Dairy heavy creamSalt 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.

DAIRY DAY 77

Red Wine Reduction 4 oz. onion, large dice2 oz. carrot, large dice2 oz. celery, large dice2 garlic cloves1 oz. olive oil½ 750-ml bottle Cabernet Sauvignon

4 oz. roasted chicken stock 1 sprig rosemary6 sprigs thyme5 peppercorns 2 oz. cold butterSalt 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 16 oz. vegetable oil

Fine kosher salt, to taste

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.

Plating1 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


Smoke Signal Root Vegetable GratinFeaturing 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. parsnips1 lbs. carrots1 lbs. celery root1½ lbs. rutabagas2½ cups heavy cream1 Tbsp. thyme leaves1 pinch nutmeg

1 cup chicken stock 4 garlic cloves, minced1 tsp. minced fresh thyme or

¼ teaspoon dried¾ cup Calkins Creamery smoke

signal, crumbledSalt and pepper, to taste

Preheat oven to 425°F. Butter a 9x13x2-inch baking dish.

Peel the parsnips and carrots and cut into 1/4-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

DAIRY DAY 79

Big Hill Cider Wash Tomme with Roasted Beets and Apple Fennel SaladFeaturing Keswick Creamery in Newburg, PA

presented by Chad BrumbaughChef InstructorHACC, Central Pennsylvania’s Community CollegeHarrisburg, PA

Yield: 6 servings

Roasted Beets1 lb. whole unpeeled red beets3 Tbsp. vegetable oil

3 Tbsp. salt

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 Salad½ lb. shaved fennel bulb½ lb. thinly sliced PA green apple

1 red onion, shaved 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 VinaigretteZest of 1 blood orange¾ cup blood orange juice 2 Tbsp. lemon juice2 Tbsp. minced shallot

2 tsp. whole grain mustardSalt and pepper to taste¾ cup vegetable oil

Combine all the ingredients except the vegetable oil. Slowly whisk in the vegetable oil.


Plating for each salad3 oz. Keswick Creamery Cider Washed

Tomme3 oz. dressed fennel salad

2 oz. roasted diced beets3 blood orange segments

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

DAIRYSPOT.COM HEALTHY TIPMilk 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.

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About Our ParticipantsEDUCATIONAL PROGRAMS & STAFF

HACC, CENTRAL PENNSYLVANIA’S COMMUNITY COLLEGE The Benjamin Olewine III Center for the Study of Culinary Arts and Baking and Pastry Arts at HACC, Central Pennsylvania’s Community College, provides distinctive educational options to become professionals, including associate degree, certificate, and diploma programs. They also have supervised on-the-job experiences through Bricco, a commercial restaurant in downtown Harrisburg, The Hilton Harrisburg, and The Chef ’s Apprentice, HACC’s new campus restaurant.

Chad BrumbaughChef InstructorChef Chad Brumbaugh is a graduate of the Culinary Institute of America. He has held various Sous chef and executive positions throughout central Pennsylvania. He is currently a chef instructor at HACC specializing in the hands-on industry experience courses at Bricco, Hilton Harrisburg, and HACC’s The Chef ’s Apprentice and teaches various other culinary and beverage classes.

David T. Mills IIIChef InstructorChef David T. Mills III is an alumni of HACC and has almost 20 years of experience working in various areas of the hospitality industry. He is currently a chef instructor at HACC, specializing in the hands-on culinary courses.

Autumn PattiProgram Director, Culinary Arts, Baking and Pastry Arts ProgramChef Autumn Patti is an alumni of HACC and has been an educator at the college since 2003. She is currently the Program Director for the Culinary Arts and Baking and Pastry Arts program. As a chef instructor, she oversees the internship courses and teaches various other culinary courses.

THE LEAF PROJECTThe LEAF Project connects youth to the food they eat, the land on which it grows, and to each other through engaging in farm work, culinary skill development, workshops, and community outreach. Through the meaningful work of building a healthy, local food system, youth are motivated to make personal and social change while increasing knowledge about and access to locally raised food in our community.

LEBANON COUNTY CAREER & TECHNOLOGY CENTERThe Lebanon County Career & Technology Center Culinary & Pastry Arts programs are the First Dual Certified Secondary Program in the country by the American Culinary Federation. The program is a full day senior only program. The program runs from the end of August to the beginning of June. The programs run a retail restaurant and pastry shop that are open to the public Wednesday through Friday during the school year. The programs have received numerous awards from Skills USA and are ranked as one of the best high school hospitality programs


CULINARY CONNECTION

About Our Participants

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in the country. In 2011, Lebanon County Career & Technology Center was chosen as a winner for the 9th Annual PRA Excellence in Food Safety Award.

Robert Corle Culinary Arts InstructorChef Robert Corle holds certifications from the American Culinary Federation as a Certified Executive Chef and Certified Culinary Educator. He attained his training from the Hotel Hershey Apprenticeship Program and Penn State University. He brings over thirty years of experience to the program, having worked for the Hotel Hershey, Country Club of Hershey, Mission Point Hotel, La Champaign Resort and Hershey Foods Corporation. Chef Corle also holds a Vocational II Certificate from Penn State Work Force Education and is certified in Vocational Quantity Foods and Vocational Commercial Baking. He also has a bachelor’s degree from the Art Institute in Culinary management.Chef Corle’s honors include: The Lebanon Valley Chamber of Commerce’s Mentor Award, Penn State WOW Award, and an Exemplary Grant for an Outstanding Program in Culinary and Pastry Arts.

PENNSYLVANIA COLLEGE OF TECHNOLOGYPennsylvania College of Technology is a national leader in applied technology education and an affiliate of The Pennsylvania State University. Degrees offered represent more than 100 career fields ranging from manufacturing, design, transportation, construction, and natural resources to hospitality, health, business, and communication. Students in Pennsylvania College of Technology’s Culinary Arts Technology major are training for food preparation and supervisory positions in hotels, resorts, and restaurants. The College’s main campus is located in Williamsport, PA. Chef Paul Mach, a Professor at Penn College’s School

of Hospitality, is a Chef, Author and Host of the TV show You’re the Chef. The team of Penn College culinary students is led by Chef Mike J. Ditchfield, Instructor, Hospitality Management/Culinary Arts, and Chef Todd Keeley, Instructor, Hospitality Management/Culinary Arts.

Mike DitchfieldInstructor, Hospitality Management/Culinary ArtsChef Michael J. Ditchfield has earned his MS in Education from Wilkes University and a BS from the Pennsylvania College of Technology in Culinary Arts Technology. Chef Ditchfield was awarded the Excellence in Teaching, Distinguished Teaching Award in May 2011. He presently teaches Regional American Cuisine, Catering, Meat Fabrication, and Advanced Dining Room Management. He also is an internship coordinator. Chef Mike works extensively with organic and sustainable farmers, considering them to be primary sources of the fine ingredients needed to prepare excellent cuisine. His classes often involve trips to an organic farm, trout nursery, a winery, food demonstrations at local grower’s markets, harvest dinners, and sourcing out quality food and producers.

Todd KeeleyInstructor, Hospitality Management/Culinary ArtsChef Todd has been around the food industry since the age of 3, when his parents began a cake decorating business out of their home. His 23 years of full-time service to the industry included a director of bakery operations position and an opportunity to own and operate bakery, restaurant, café and decorated-cake businesses. Chef Todd holds an associate degree in baking and pastry arts, a bachelor’s degree in applied management, and is a baking and pastry arts instructor at Pennsylvania College of Technology.

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CHEFS AND SPECIAL GUESTSBEN BEAVER Executive Chef, Café 1500Chef Ben started his career in restaurants at the age of 16, busing tables and washing dishes. He attended Dauphin County Technical School, where he studied food service. After graduating, Ben started at Hershey Entertainment working under Chef Charlie Gipe. Later, Ben moved on to working at Café Fresco in Center City Harrisburg, where he started as the grill cook and moved his way up to sous chef. Ben worked under Chef Travis Mumma for seven years. In 2012 Ben helped open the Sturges Speakeasy restaurant and run his own kitchen, which was named best new restaurant for 2012. In 2014 Ben moved on to take over the kitchen at Café 1500. There, he changed the style of the food and upgraded the menu, as well as the kitchen. At Café 1500, Ben is able to prepare fun upscale food and let his creative mind run free. The restaurant in midtown Harrisburg has a full service bar with great hand-crafted cocktails, a great happy hour, and a very seasonal menu.

JOHN BROWN and DAVE DEALMembers, Big D’s BBQ/Winners of 2016 Better Blend Burger Competition John Brown and Dave Deal have participated in numerous competitions and have won over 45 awards. They have participated in State Championships throughout the country, including Delaware (for chicken), Maryland (for ribs) and both Delaware and Pennsylvania (for pork.) They have also won in various side categories, including 1st Place Wings in 2011 and 1st Place Best Blend Burger in Harrisburg, PA. Big D’s BBQ also has a restaurant located in The Well Marketplace in Hockessin, Delaware.

JASON CLARKChef de Cuisine, Mountain View Terrace and Skybox Sports BarChef Jason’s deep commitment to what he does shows in every dish that he creates,

and his innovative and unique approaches to his creations, from his breads to his incredible desserts, make for a unique and remarkable dining experience. His previous positions include: Chef de Cuisine at the Final Cut Steakhouse, Hollywood Casino; Sous Chef at the Golden Sheaf, Hilton Harrisburg; Executive Chef at the Healthy Grocer, Camp Hill; and Chef at the Hotel Hershey. His honors and awards include: 2013 Distinguished Restaurants of North America; 2013 Best Fine Dining Central Pa Magazine; 2012 “Simply the Best Steakhouse” Harrisburg Magazine; 2012 “Best Steak” Central PA Magazine; 2012 “Best Food and Best in Show” Taste of Central PA; 2012 “Best of the Best Restaurants”; 2011 Central PA Super Chef winner; 2010 “Best Steakhouse” Strictly Slots Magazine; 2009 Cover of Harrisburg Magazine Top Culinary Artists; 2004 Le Cordon Bleu Salutatorian Award.

CHRIS COGNACWriter, Host of Food Network’s The Hungry Detective, Judge on Iron Chef America and co-producer of All Forked Up on the Travel Channel Born in Newport Beach, CA, Chris Cognac grew up and worked in Torrance, CA where he developed his love for food, working at a neighborhood restaurant called Rizzo’s and enjoying great post-surf tacos at little roadside stands.In 1988, Chris joined the Army. While serving in Desert Storm as a member of the 101st Airborne Division, he would combine rations over an open flame to create different dishes. When his service was over, Chris briefly worked at a Chart House restaurant and then joined the police force in 1992.Chris is currently a Sergeant with the Hawthorne Police Department in Los Angeles County California. He is also the co-creator of the nationally recognized Coffee with a Cop community policing program and works closely with police around the world to create better police-community relationships. A former Fellow

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with the Office of Community Policing in Washington DC, he believes in paying it forward, the power of positive thinking and that one Cop can change the world. Chris is also the host of Food Network’s show, Hungry Detective, where he takes viewers to off-the-beaten-path spots that only locals would know. Chris also judged on Iron Chef America and co-produced All Forked Up on the Travel Channel. He currently writes for The Huffington Post.On top of all this, Chris does charity work. Chris had Mattel and Skechers donate toys and sneakers to be distributed to Los Angeles area needy kids. At another charity event, he photographed and fingerprinted over 1,000 kids to keep their information on file. Finally, Chris co-organized a Hurricane Katrina fundraiser with Food Network’s Marc Summers called LA Supports LA.Chris lives in the Los Angeles area with his wife and two sons.

BILL COLLIERExecutive Chef, BRICCOBorn and raised in the quaint town of Elizabethville, PA, William Collier embraced the family culture and the simplistic tradition of farm to table. Kitchen skills and practices were taught to him by his mother and grandmothers. Collier also benefitted from having an uncle as a butcher whose techniques and skills were not lost on his young apprentice. Armed with these culinary strengths, Collier set off to refine his techniques and expand his repertoire at the PA Institute of Culinary Arts in Pittsburgh, PA.After college, William began his official culinary career in the kitchen at the Hilton Harrisburg. In 2008 he made the move to Bricco as Sous Chef and in 2010, was promoted to Executive Sous Chef. Even though William loves to create wonderful dishes and timeless favorites for the guests at Bricco, his favorite time is spent with his wife and three children at home amidst the mountains and streams of North Dauphin County. In 2014, he was promoted to Executive Chef.

BARRY CRUMLICHExecutive Chef, PA Governor’s ResidenceExecutive Chef Barry Crumlich has more than 30 years of experience in the culinary field. With a career path that started at the age of 15, he graduated from the Mount Joy Culinary Program in 1988 and apprenticed under numerous chefs in the central Pennsylvania area. Prior to accepting his position at the Pennsylvania Governor’s Residence in March 2002, his culinary background was primarily in the private club setting. Beyond the scope of Chef Crumlich’s daily schedule, which includes providing meals and catering events for the First Family of Pennsylvania, he has also made it a mission to help promote the PA Preferred™ Program and their work to educate the public on the benefits of buying fresh, local produce. Chef Crumlich has embraced this approach in the daily operations of the Governor’s Residence as well, and was instrumental in establishing a strip garden and two beehives on the property, offering fresh produce and honey for smaller events. Chef Crumlich also sits on the student advisory board for the Pennsylvania School of Culinary Arts and enjoys mentoring students who are entering the journey into the culinary industry.

ROBERT DACKOFood Service Specialist, Weis MarketsCentral Pennsylvania native Chef Rob Dacko began cooking in local restaurants soon after graduating high school. Realizing he wanted to continue cooking professionally, Rob left the Harrisburg area to attend the Culinary Institute of America in Hyde Park, NY. After graduating in 1999, Chef Rob returned to his hometown as a Sous Chef at the Empire Restaurant and Bar in Carlisle, PA. After two years at Empire, Rob relocated to Philadelphia to begin a ten-year run with Starr Restaurants at the Old City hot spot Tangerine and luxury steak house Butcher and Singer. Upon moving back to Central Pennsylvania, Rob continued his restaurant experience as the Executive Chef of Harrisburg restaurants Home 231 and Federal Taphouse. After almost 20 years in

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restaurants, Chef Rob recently took on a new challenge, accepting a position as the Food Service Specialist for Weis Markets. With Weis Markets, Chef Rob works to continuously improve and expand the prepared foods offerings at over 200 stores located in seven states.

MELISSA D’ARABIANCookbook Author and Host of Food Network’s Cooking Series Ten Dollar Dinners with Melissa d’Arabian and Drop 5 lbs with Good HousekeepingCelebrity chef, television host, best-selling author, and mom of four Melissa d’Arabian is a go-to expert on affordable and healthy family home cooking. With an MBA from Georgetown University, Melissa enjoyed a successful career in corporate finance and strategy before becoming a stay-at-home mom. Passionate about sharing her tried-and-true recipes and money-saving tactics, Melissa then competed on and won season five of Food Network Star. She soon became well known for Ten Dollar Dinners, her popular Food Network show and New York Times bestselling cookbook. Available now, Melissa’s highly anticipated second cookbook, Supermarket Healthy, proves healthy eating can be easy, affordable, and achievable with ingredients from the neighborhood grocery store. Today Melissa can also be found serving as a regular judge on the hit Food Network primetime series Guy’s Grocery Games; writing the nationally syndicated weekly Healthy Plate column for The Associated Press; and hosting acclaimed FoodNetwork.com series The Picky Eaters Project. A sought-after expert regularly featured in national media, Melissa shares her diverse life experiences and wide-ranging expertise on topics including food and cooking, money-saving strategies, family and parenting, healthy lifestyle, business and leadership, faith, and causes close to her heart including suicide prevention and childhood hunger. She and her family live just outside San Diego. Stay in touch with Melissa on social media and on her website www.melissadarabian.net.

RUTHIE DELLOwner, Toasties Sustainable TableDell has over a decade of experience in business development and has earned a Master’s Degree in International Business from Norwich University. The concept for Toasties began while Dell was in graduate school and became a reality in the spring of 2015 when Dell returned home to Shippensburg.Toasties is a locally sourced artisan’s pop-up café. Every ingredient that Toasties uses, down to its simplest form, is grown, raised, harvested, and processed among our local community. Dell states that the furthest any ingredient will travel is from the coast of Cape May, NJ, where salt is harvested from the Atlantic Ocean. Toasties works to make food convenient, economical, and delicious. Dell says that the best part of her job is seeing the faces of her customers “when they first realize that they know the farmer who grew the potatoes in their loaded baked potato soup, or when they realize that the artisan cheese used on their sandwich was made with milk from the cows down the street from where they live.” To find out where Toasties will pop up next, be sure to follow the café on social media @ToastiesTable. Dell hopes that you will join her at Toasties so that you can too experience the “aha” moment when you… Know Your Farmer. Know Your Food.Toasties is a proud member of the PA Preferred Program.

CHRISTIAN DELUTIS Executive Chef, Food and Beverage Director, Tröegs Independent BrewingChristian was first inspired to cook at age seven while assisting his grandmother in her kitchen. His passion ultimately led the Hummelstown, PA native to the PA Culinary Institute in Pittsburgh. After finishing his studies, Christian moved to Baltimore and began working at the Harbor Court Hotel, where he went from plating dishes to head chef in the span of just a few years. At this time, he developed a fondness for butchery and charcuterie.

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After five years at the hotel, Christian worked in other Baltimore restaurants and also spent some time in Ireland, where he ran the kitchen at a small inn. In 2009, he moved back to Baltimore and opened his own restaurant called Alizee. The following year, Chef Christian was named “best chef” and garnered a 4-star review in The Baltimore Sun. However, dealing with the popularity of Alizee proved to be too stressful for easy-going Christian. After a brief stint in Washington DC, Christian returned to his native Hummelstown, where he worked at the craft beer-centric Brew 22 in Harrisburg prior to joining Tröegs in 2012. Now firmly rooted at Tröegs, Christian prepares perfect culinary counterparts to the brewery’s award-winning handcrafted beers, relying on fresh seasonal ingredients sourced from local area farms and purveyors.

BG (R) CAROL EGGERTVP, Military and Veteran Affairs for Comcast NBCUniversalBrigadier General (Ret.) Carol Eggert is Vice President, Military and Veteran Affairs at Comcast NBCUniversal. She leads an eight-person team and provides strategic leadership to all aspects of Comcast NBCUniversal’s programs and outreach to the military and veteran community. Carol completed her distinguished career in 2014 as the Assistant Adjutant General for the Pennsylvania National Guard and the Deputy Commandant for the Army War College. She is the recipient of numerous military awards and commendations, including the Legion of Merit, Bronze Star, and Purple Heart. Carol holds master’s degrees in instructional design and strategic international studies and recently earned her doctorate degree in organizational leadership.

RICK FETROWSenior Field Sales Consultant Tyson Fresh Meats Pennsylvania Beef CouncilRick Fetrow is a professional meat cutter and further processor with more than 40 years’ experience. Rick is currently

employed as a Senior Field Sales Consultant for Tyson Fresh Meats since 1993. His talents are utilized for conducting seminars, teaching food safety, teaching meat cutting techniques and food preparation. Rick routinely works with area retailers like Giant Foods, Weis Markets, Redner’s Markets and Shur Fine Markets. Rick conducts food service training classes with major accounts like Sysco Food Service, Feeser Food Service, and Reinhart Food Service. Rick has also been invited as a guest speaker for area universities, vocational schools and technical schools. In his free time, Rick was on the board of directors for the Pennsylvania Beef Council and is chairman of Hunter’s Sharing, the Harvest venison donation program.

DAWSON FLINCHBAUGH, “Chief Chili”Co-Owner, Flinchy’s RestaurantKnown as “Chief Chili” for organizing and running the International Chili Society’s PA State Championship for over 20 years, Chef Flinchbaugh has cooked chili competitively for over 25 years, and is also known for organizing and cooking the Guinness Book of World Record’s Largest Pot of Chili. Since Flinchy’s opened its doors in November 2003, enthusiastic customers have been treated to memorable dining experiences inspired by exotic locations around the globe.

MAUREEN FOWLERExecutive Chef, The Mill Restaurant & BarMaureen has always been in the kitchen. As a daughter of a Chef, she started early learning culinary technique. In 2010, she graduated from the Culinary Institute of America. She then began a career at the Hershey Lodge, where she was Garde Manager for four years. She then moved to The Mill, where she started as a line cook, and now is Executive Chef.

CHARLIE GIPEExecutive Chef, Hershey Entertainment Complex Charlie Gipe, CEC, AAC is a graduate of the Culinary Institute of America in

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Hyde Park, N.Y., and earned Vocational Education I and II certificates from Pennsylvania State University.Actively involved in professional organizations, Gipe founded the PA 181 Harrisburg Chapter of the American Culinary Federation (ACF) and currently serves as chairman of the board, past President, and board member of the Central Chapter of the Pennsylvania Restaurant Association. In 2006, Gipe was also inducted into the Prestigious American Academy of Chefs Society.Gipe serves as the chef coordinator for the local Channels Food Rescue dinner, benefiting Channels Food Rescue. Chef Gipe also sits on the Channels Board of Directors and is a Central PA Food Band Food Committee member, actively involved in the Taste of South Central Pennsylvania. Gipe has appeared on The Food Network’s The Best Of, is regularly featured on ABC27 Midday Gourmet, and a frequent guest on WRBT 94.9 BOB Radio. Additionally, he has been featured in The Central Pennsylvania Business Journal and has earned his way into the Guinness Book of World Records for the largest pot of chili. Charlie has been with Hershey Entertainment & Resorts since 1998, first as Executive Chef of HERSHEYPARK, and now as the as the Executive Chef of the Hershey Entertainment Complex, which includes the GIANT Center, HERSHEYPARK, and THE STAR PAVILION at HERSHEYPARK Stadium. Chef Gipe was also the recipient of the 2007 Bruce McKinney Leadership Excellence Award.

CRISTIAN GONZALEZ2015 PA Pork Producers Taste of Elegance WinnerExecutive Sous Chef, The Hamilton Kitchen and BarChef Gonzalez is a graduate of the Culinary Arts program at Lehigh Career and Technical Institute in Schnecksville, PA. Prior to becoming the Executive Sous Chef at The Hamilton Kitchen and Bar in 2013, he has served as Sous Chef at the Moravian Hall Square in Nazareth; Chef de Cuisine

at Black and Blue – Gastro Pub in Easton; Lead Cook at Emeril’s Chop House and Emeril’s Italian Table in Bethlehem; Line Cook at Savory Grille in Macungie and Breakfast and Prep Cook at the Cobalt Café in Bethlehem. Chef Gonzalez is fluent in Spanish and a member of the American Culinary Federation. He is also an active member of Skills USA.

CHER HARRIS, CEPCExecutive Pastry Chef of The Hotel Hershey2016 ACF Pastry Chef of the YearAs Executive Pastry Chef of The Hotel Hershey, Harris oversees everything sweet for all dining outlets at the Hotel. The Hotel has three à la carte operations, including The Circular with a long history of Forbes Four-Star and AAA Four-Diamond standards. The other food and beverage operations within the Hotel include The Cocoa Beanery, a coffee shop; Sweets, a dessert shop; Outdoor Pool kitchen; The Oasis, The Spa At The Hotel Hershey’s guest-only dining room; Room Service; and Banquet Operations, including various weekend weddings. Harris, with her skilled team, strives to deliver high-quality sweets while challenging new trends in pastry. Harris is an active member in American Culinary Federation and serves on many local Occupational Advisory Boards in area vocational programs. She has earned bronze and gold medals in multiple competitions, and in 2014 was crowned The Pastry Queen at the Ladies’ World Pastry Championship in Rimini, Italy. In 2016, Harris was named Pastry Chef of the Year by the American Culinary Federation (ACF) at the “Cook. Craft. Create. Convention & Show” in Phoenix. Earlier that year, she was named Northeast Region Pastry Chef of the Year, qualifying her for the national competition. Not only did she win the national title, she was also awarded a gold medal based on a points system developed by the ACF. At the regional competition, she was awarded the highest gold medal, which means she scored the highest out of every competitor—pastry or otherwise.

MANDISA HORNExecutive Chef and Owner, Horn O’ PlentyMandi Horn was selling produce from her 270-acre organic farm, but had a sense that her buyers weren’t using the bounty to its fullest. Then a Bedford building—partly constructed in the 1770s—went up for sale. “I had this vision of it being a restaurant,” says Mandi. “And I said, ‘Somebody ought to do that.’” At Horn O’ Plenty, the menu is a chalkboard on which you may find organic grass-fed beef burgers with fresh beet ketchup, wood-fired pizza topped with local yogurt and arugula pesto, or trout that was swimming that morning and smoked over apple wood in the afternoon. With its ever-changing menu of locally grown and raised foods, Horn O Plenty is attracting a health-conscious, freshness-loving clientele from all over the region. Jeff and Mandi’s seek to nurture a sustainable connection between the restaurant and local farmers and the land we all share, serving the freshest local produce at every season. They also want to support the growth of agriculture in their beautiful part of western Pennsylvania, strengthening their own community and local economy.

JOHN and SUKEY JAMISONOwners, Jamison FarmThe rolling Appalachian foothills are home to John & Sukey Jamison and their flock. There the sheep and lambs frolic and nibble on bluegrass, white clover, wild flowers and seasonal grass pastures, with access to freechoice haybales throughout the winter months. Their 100% natural diet and free range lifestyle yield meat that is lean, firm, tender, delicate and pink, free of hormones, antibiotics, herbicides and insecticides. The Jamison’s picturesque 210-acre farm produces some 3,000 lambs annually, which are destined for great cooks at home as well as the finest chefs and restaurants in America. Some of these superstars include Dan Barber at Blue Hill, William Telepan of Telepan and Annie Quatrano of Atlanta’s Baccanahlia. A very talented cook herself, Sukey Jamison has created a line of hand-prepared lamb dishes, which include a Lamb Stew

created in collaboration with the late, great Jean-Louis Palladin and Sukey’s award-winning Lamb Pie.

GREG LIEBERMANCorporate Executive Chef, The Restaurant StoreCurrently the Corporate Chef at the Webstaurant Store, in Lititz PA, Chef Lieberman has worked as Culinary High School Ambassador for YTI Career Institute from 2008 to 2015. He resides in Lake Wynonah, Auburn, PA with his wife, 4½ year old boy Kaier, and a 2-year-old girl Avery, a chocolate lab and a boxer.Chef Lieberman graduated from the Lebanon Valley College in 1995 with a BS in American Studies. He spent seven years working in the banking industry before attending culinary school. He received his Associates degree in Culinary Arts/Restaurant Management from The PA School of Culinary Arts/YTI Career Institute in 2005 and completed an externship at The Wauwinet on Nantucket Island, Massachusetts. Over the past few years, he has held various kitchen positions at The Carnegie House, the Colonial Country Club, The Hotel Hershey, Brian Kent’s and The Log Cabin.

ERIN LONG, MS, RDN, LDNRetail Healthy Living Coordinator,Weis Markets, Inc.As Retail Healthy Living Coordinator and Registered Dietitian at Weis Markets, Erin Long coordinates and organizes health and wellness events at both the store and community levels. She enjoys sharing nutrition and wellness tips to customers at Weis Markets through Cart Smart™ grocery store tours, tasting events, cooking demos and nutrition workshops. Erin also delivers nutrition and wellness advice to people of all ages in the community at local YMCAs, hospitals, gyms, libraries and health fairs.

KATHRYN LONG, RDN, LDNHealthy Living Coordinator,Weis Markets, Inc.As a Healthy Living Coordinator and Registered Dietitian at Weis Markets,

Kathryn Long is involved in many health and wellness initiatives for Weis Market’s associates and customers. She appreciates the opportunity to share nutrition knowledge with customers during store tours, cooking demos, media appearances and more. She’s also the voice of the Ask a Weis Dietitian service, addressing customer food and nutrition questions.

THOMAS J. LONGDirector, Campus Dining, HACC’s The Chef’s ApprenticeChef Long is a 1981 graduate of the American Culinary Federation Apprenticeship program and was named Local ACF Chapter Chef of the Year in 1983. In 1991 Long received certification as an Executive Chef (CEC), and in July of 2006 was inducted into the prestigious American Academy of Chefs (AAC). A winner in 23 national professional recipe competitions for such companies as H J Heinz, Grey Poupon, Welch’s, and Kraft Food Service, Chef Long has been with Sodexho USA as an Executive Chef in Campus services since 1998, and in 2004 moved into the Healthcare division, where he holds the position of Executive Chef for Holy Spirit Health System in Camp Hill, PA. He previously held positions as Executive Chef in various restaurants and hotels for 20 years before moving into Contract Management. Chef Long was named a co-winner (along with his Food Service director Brad Hajek) of the 2004“Spirit Of Sodexho” Award for Technical Achievement at the North American corporate level for developing a Complete Culinary Arts Training Curriculum for the Milton Hershey school, a private K-12 residential school for needy children. He also was recognized as the 2002 National Division “Spirit of Sodexho” winner in Campus Services for “Developing our People.”Chef Long is well known in the Central Pennsylvania area for his ice carving expertise and owns and operates an ice carving business, Ice Works.

ANDREW A. LOOKENBILLBakery Field Specialist, Weis MarketsAndrew is a Bakery Field Specialist for Weis Markets. He started his culinary career at the age of fifteen. With very little formal training, he bounced from kitchen to kitchen and bakery to bakery for 11 years, learning as much as he could until given the opportunity to be Kitchen Manager at Sam and Tony’s Ristorante in York, PA. After the birth of his daughter, he went to work for Weis Markets as one of their first bakery manager trainees. Within a year, he was a bakery manager at the Weis Markets on White Street in York. For 14 years, Andrew managed various bakeries for Weis Markets, finally landing at the Weis Markets on Roosevelt Ave in York. After being awarded Weis Bakery Manager All Star in 2012, he was offered and accepted the position of Bakery Specialist. He oversees 26 bakeries for Weis Markets in the Lancaster, Reading, Allentown, and Delaware Valley. Andrew contributes his success to three simple ideals: One, always provide the customer with quality, baked fresh products. Two, treat all customers as part of your family. Finally, treat everyone you work with or for with respect.

KYLE MASONExecutive Chef, Appalachian Brewing CompanyA New England native, Chef Kyle Mason spent much of his childhood in Rhode Island before his family relocated to Central PA during his adolescence. It was during his time at American University that Kyle began to explore his passion and entered the restaurant industry. He was offered numerous opportunities to work in iconic DC locations like Tony and Joe’s Seafood Place on the Potomac River, Ten Penh Restaurant: an Asian Thai Bistro, Bombay Club—which was the city’s first Indian Restaurant—and lastly Central, which is James Beard Award-winner Michel Richard’s French take on an American Bistro. 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

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and convention center. He later became the Executive Chef and after spending five years there, Kyle departed and found a home with Appalachian Brewing Company as the Corporate Executive Chef, allowing him to combine his love for food with his love for beer! For the past two years Kyle has been working tirelessly revamping and evolving ABC’s menu to that in which you find today; a fun, fresh and inviting take on Pub Food. Kyle works closely with kitchen managers at six locations around the state to make sure that the high standards of Appalachian Brewing Company are constantly being maintained.

KRISTIN MESSNER-BAKEROwner and Executive Chef, Crave and Co.Kristin Messner-Baker is the owner and Executive Chef of vegan and vegetarian restaurant Crave and Co. on Restaurant Row in Harrisburg, PA. Kristin grew up with a passion for experiencing the foods of many cultures. She has always been interested in healthy ingredients and the medicinal benefits of food. Her first job was in the restaurant industry, where she continued to work for many years while in school. Kristin studied creative writing and fine arts at the University of Pittsburgh and then attended law school at The Pennsylvania State/Dickinson School of Law, graduating in 2001. Kristin then practiced law for several years while raising her family but always had a dream of opening her own restaurant, which she did in 2014. Crave and Co. has received several awards for their outstanding cuisine, and they are currently in the process of opening a brewery in the restaurant. Kristin is currently taking a plant-based culinary course and is in the process of writing her first cookbook, The Vegetable Hunter.

JOHN MOELLERFormer White House Chef and Author of Dining at the White House – From the President’s Table to YoursChef John Moeller is a member of an elite corps of chefs, those who have served in the White House preparing très soigné cuisine for Presidents, First Families, and their

guests, including visiting Heads of State. Chef to three administrations—President George H.W. Bush, President William Jefferson Clinton, and President George W. Bush—Chef Moeller joined the White House kitchen in 1992 as sous chef to Pierre Chambrin and later Walter Scheib, eventually acting as White House Chef in 2005. Over the course of his career in the White House, he focused on creating unique and one-of-a-kind dishes relying on fresh and flavorful ingredients.Chef Moeller grew up in Lancaster, PA. A high school passion for cooking led to his decision to pursue a culinary degree from Johnson and Wales College in Providence, RI, graduating cum laude. After working in several restaurants in New England, John took a trip to France that became a two-and-a-half-year journey of discovery, working his way across the region and studying French cuisine under some of the finest French chefs, including Chef M. Poinsot of Chez Camille and Michelin Star-awarded Chef Bernard Loiseau. His time also included a brief stint with one of France’s most popular winemakers.From France, Chef Moeller traveled to St. Croix in the U.S. Virgin Islands, where he experimented with Caribbean flavors.He moved to Washington, D.C. in 1987 and at a networking event for French-trained chefs, he met Chef Pierre Chambrin of Maison Blanche. Chambrin would later become a White House Executive Chef for the Bush Administration, hiring Chef Moeller as his sous chef. After President Clinton took office, Chef Walter Scheib took over as Executive Chef and retained Chef Moeller in the sous chef position. After Walter Scheib departed, Chef Moeller moved to acting White House Chef during President George W. Bush’s second term. He served in the White House from September of 1992 until 2005—one of the longest tenured chefs across three administrations.Chef Moeller has detailed his journey and White House experience in Dining at the White House—From the President’s Table to Yours. He currently runs State of Affairs Catering in his hometown of Lancaster.

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CHRISTOPHER MOHRHead Chef, Otto’s Pub & BreweryGrowing up in Slatington, PA, Chris Mohr knew what he wanted to do with his life from an early age. Whether it was in his kitchen at home with his mom, grilling with his dad, camping in the Poconos earning his Eagle Scout award, or eventually in a professional kitchen, Chris always took opportunities to learn and become a better cook. He started his professional culinary journey at the age of 15, working in a small fine-dining restaurant on the south side of Bethlehem. Since then he has graduated from Penn State as well as the Culinary Institute of America and traveled throughout the country honing his craft in Phoenix, Orlando, New York, and now State College. Chris is particularly excited about the great local products associated with the food culture in Central PA and is looking forward to creating new and interesting items for the menu and weekly specials. When not at work, Chris spends time with his wife and daughter hiking, biking, and cooking at home.

JOHN REISCorporate Executive Chef, The Hilton Harrisburg Born and raised in Portugal, Chef Reis began his culinary experience at the age of 15 in Hartford, Connecticut. He worked there for 18 years, in every position from prep cook to executive chef. He moved to serve as Corporate Chef at the Hilton in Charlotte, NC for 3 years. Chef Reis later moved to Harrisburg to open the Harrisburg Hilton and Towers in 1990, and has been recognized numerous times for his outstanding level of expertise, including being named 2003 American Culinary Federation Chef of the Year.

ALLAN RUPERT Executive Chef, Hollywood Casino at Penn National Race CourseGrantville, PAChef Rupert has graduated from the AOS Culinary Institute of America in Hyde

Park, NY. He has worked as a Chef at Caesars Palace, Caesars Lake Tahoe, LaJolla Beach & Tennis Club, and Sky City at the Needle in Seattle. He is currently the Executive Chef at Hollywood Casino at Penn National Race Course. Chef Rupert describes himself as a husband, father and all around a great guy.

DAVID SANTUCCI Regional Sales Manager, Country Fresh Mushroom Co.Dave Santucci’s family began growing mushrooms back in 1908, when his great-grandfather came to in Avondale, PA from Abruzzi, Italy. At the time, the art of cultivating mushrooms was very new, and Dave’s great-grandfather built what would become a family business around the hard work and experimentation required. Growing up in a traditional, multi-generational Italian-American family, Dave inherited a love of good food and cooking. Many of Dave’s best dishes include mushrooms—white, brown, or exotic—that get roasted, sautéed, grilled, braised or stewed for a wide variety of umami-rich flavors and textures. Dave currently works as regional sales manager for Country Fresh Mushroom Co., a co-operative venture comprised of multiple family-owned mushroom farms. He especially loves working with customers to find new ways to cook and serve mushrooms, and is totally at home at the stove—whether he’s developing new recipes, giving cooking demonstrations for a crowd, or simply cooking for family or friends.

LANCE SMITHExecutive Chef, The MillworksCurrently as Executive Chef at the hyper-local-driven restaurant The Millworks, Lance focuses on creating seasonal sustainable menus. Prior to taking over The Millworks’ kitchen, Lance was a part of the critically acclaimed SMOKE restaurant in Dallas, TX. Lance spent three years as Chef de Cuisine, assisting James Beard Award-winning Chef Tim Byres in creating one of the nation’s leading restaurants in wood fire cuisine.

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Prior to his position at SMOKE, Lance assisted in running the second location of Tillman’s Roadhouse in Fort Worth, TX as Chef de Cuisine. Early in his career, he relocated to Seattle, WA to educate himself in Pacific Northwest Cuisine as the Sous Chef for Google. Lance graduated with a BS in Culinary Arts from the Pennsylvania College of Technology. His extensive education in classic cooking techniques provided him the opportunity to work directly with Stephen Pyles, one of the founders of modern Southwestern Cuisine. Lance quickly climbed the ranks at Stephen Pyles, The Restaurant to become Executive Sous Chef, which allowed him the privilege of working directly with Pyles and helped him to become the well-rounded, creative chef he is today.

DAVID TADDEIExecutive Chef, DelGrosso’s Amusement Park, Inc. and Marianna Foods, Inc.Executive Chef David Taddei joined the culinary staff in the “Kitchens of DelGrosso” in 2012. Chef Taddei is the Executive Chef for DelGrosso Amusement Park, Inc. and Marianna Foods, Inc. responsible for all food production and the staff of our DelGrosso’s Amusement Park kitchens and Marianna’s Fundraisers. Chef Taddei has over 30 years of culinary experience, formerly serving as the Executive Chef at The Allegro Restaurant and Scotch Valley Country Club, both in Altoona, PA.

WES TROUTDistrict Sales Manager and Product Trainer for BSH Home AppliancesWes is the District Sales Manager and Product Trainer for BSH Home Appliances—the makers of Bosch, Thermador and Gaggenau appliances. Prior to working for BSH he spent 12 years as a chef in the Baltimore, Philadelphia and Central Pennsylvania areas. When not selling appliances, Wes enjoys cooking for family, friends, and catering small events.

MRS. FRANCES WOLFFirst Lady of PennsylvaniaThe daughter of an American diplomat, Frances Donnelly Wolf, born in Brooklyn NY, grew up abroad, living in Iran, Germany, France, Pakistan and Great Britain. Frances is an oil painter, drawing inspiration from the written word in both poetry and prose. Her work is shown in galleries and museum exhibitions throughout Pennsylvania.Frances has been actively engaged in the civic life of her York County community, where she has focused on issues concerning urban redevelopment and education. For several years she volunteered extensively in the public schools her and Tom’s daughters attended, eventually organizing and heading a young author’s workshop for elementary school students. Frances has held leadership positions on the boards of the York County Community Foundation; the York County Planning Commission; York’s Martin Memorial Library; Atkins House, a halfway house for female offenders; the York Jewish Community Center; the Women’s Giving Circle of York; and Franklin & Marshall College.Frances became the 45th first lady of Pennsylvania when Tom was sworn in as Pennsylvania’s 47th governor on January 20, 2015. Frances and Tom live in his hometown of Mt Wolf.

JASON VISCOUNTExecutive Chef, Greystone Public HouseJason Viscount’s life has always been influenced by fine cuisine and the food service industry. A graduate of the Restaurant School in Philadelphia, Chef Viscount first took a position as a Chef at the Yorktown Hotel, followed by a stint at Hotel Hershey’s Circular Dining Room and eventually an eight-year run as Chef de Cuisine at Harrisburg Hilton’s Golden Sheaf. Viscount enjoys the title of Executive Chef and all of the responsibility and creative freedom that come with it. In March 2008 Viscount was named Chef of the Year by the Hershey Harrisburg Tourism and Convention Bureau.

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2013 Recipe Book - PA Preferred

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