Penn College Chefs to Showcase Culinary Talents at Farm Show
Published 12.17.1999
News
Student News
Braised veal, ginger pork loin, sea bass and creative bean dishes are but a few of the delectable entrees that will grace the menu when Pennsylvania College of Technology faculty and students conduct cooking demonstrations at the Pennsylvania Farm Show, scheduled for Jan. 6-13 at the Farm Show Complex in Harrisburg.
Three faculty chefs and eight student-chef assistants from Penn College's School of Hospitality will tempt the taste buds of Farm Show visitors in demonstrations beginning Saturday, Jan. 8, at 6 p.m., when "The Chef and the Farmer" is to be presented. That program, which highlights fresh produce provided by area farmers, will be repeated on Sunday, Jan. 9, at 10 a.m.
A full slate of Penn College cooking demonstrations is set for Monday, Jan. 10, on Stage 1. Visitors will be able to sample the meals prepared for each of the demonstrations. The schedule begins with cooking with poultry, 10 a.m., followed by cooking with mushrooms, 11 a.m.; braising veal, noon; creative bean dishes, 1 p.m.; and cooking with bass, 2 p.m.
On Stage 2, the schedule calls for entree soup at 1 p.m. and ginger pork loin at 2 p.m. A "beast feast," featuring buffalo and other game-meat fare, will be offered from 3 to 5 p.m. on Monday. A Penn College graduate will conduct that demonstration.
In addition to the public presentations, the group from the College will prepare a special breakfast on Monday for the Farm Show Board of Directors and invited guests. Later that morning, during an invitation-only wine-tasting event, the College chefs will offer tips for pairing wine with food. A wine-tasting session for the general public will be offered from 6 to 7 p.m. on Sunday.
The School of Hospitality students were selected for their professionalism, academic standing, technical skill and attitude. They are Linda S. Forrey, Selinsgrove; Jason M. Hopple, Jersey Shore; Kimberly L. Nalitz, McMurray; Charles R. Niedermyer II, Cogan Station; Neal Palmer, Canton; Nova C. Ritchey, State College; Audra B. Rohrer, Williamsport; and Anthony J. Sabol, Jersey Shore.
The faculty chefs who will conduct demonstrations are Michael J. Ditchfield, Paul E. Mach and Judith P. Shimp, all assistant professors at Penn College.
This is the fifth year that the College's School of Hospitality has participated in the Farm Show and the fourth year that chefs from the College are conducting cooking demonstrations.
Three faculty chefs and eight student-chef assistants from Penn College's School of Hospitality will tempt the taste buds of Farm Show visitors in demonstrations beginning Saturday, Jan. 8, at 6 p.m., when "The Chef and the Farmer" is to be presented. That program, which highlights fresh produce provided by area farmers, will be repeated on Sunday, Jan. 9, at 10 a.m.
A full slate of Penn College cooking demonstrations is set for Monday, Jan. 10, on Stage 1. Visitors will be able to sample the meals prepared for each of the demonstrations. The schedule begins with cooking with poultry, 10 a.m., followed by cooking with mushrooms, 11 a.m.; braising veal, noon; creative bean dishes, 1 p.m.; and cooking with bass, 2 p.m.
On Stage 2, the schedule calls for entree soup at 1 p.m. and ginger pork loin at 2 p.m. A "beast feast," featuring buffalo and other game-meat fare, will be offered from 3 to 5 p.m. on Monday. A Penn College graduate will conduct that demonstration.
In addition to the public presentations, the group from the College will prepare a special breakfast on Monday for the Farm Show Board of Directors and invited guests. Later that morning, during an invitation-only wine-tasting event, the College chefs will offer tips for pairing wine with food. A wine-tasting session for the general public will be offered from 6 to 7 p.m. on Sunday.
The School of Hospitality students were selected for their professionalism, academic standing, technical skill and attitude. They are Linda S. Forrey, Selinsgrove; Jason M. Hopple, Jersey Shore; Kimberly L. Nalitz, McMurray; Charles R. Niedermyer II, Cogan Station; Neal Palmer, Canton; Nova C. Ritchey, State College; Audra B. Rohrer, Williamsport; and Anthony J. Sabol, Jersey Shore.
The faculty chefs who will conduct demonstrations are Michael J. Ditchfield, Paul E. Mach and Judith P. Shimp, all assistant professors at Penn College.
This is the fifth year that the College's School of Hospitality has participated in the Farm Show and the fourth year that chefs from the College are conducting cooking demonstrations.