– Photos by Cindy Davis Meixel, writer/photo editor, and Jennifer A. Cline, writer/magazine editor
All dressed up with somewhere very important to go! Students await the pre-dinner “pep talk.”
Students and faculty applaud Chefs Uribe and Erceg (second and third from left) at the start of the traditional staff “lineup” before guests arrive.
Listening intently to instructions are Alexa D. Scatamacchia, culinary arts technology, and Ricky J. Frankhouser, hospitality management.
Spring and sparkle set the stage for the pre-dinner reception in the Keystone Dining Room.
Uribe offers insights into the evening’s culinary choreography.
Tables are set in Le Jeune Chef.
Among the reception appetizers: oysters, caviar, chive and crème fraiche
Hailey Rose Dunn, culinary arts and systems, shares her image of appetizers.
Dinner programs featured five different 2019 Visiting Chef Scholarship recipients for diners to enjoy and share at their tables. This one features Sarah A. Bryan, a baking and pastry arts student, who said, “I came to Penn College to be the best version of myself, growing confidently in what I love to do. … This scholarship lessens my financial burden, and I feel so much more at ease with my coursework knowing I have this support.”
Ireland Q. Hastings, a 2019 Visiting Chef Scholarship recipient, tends to pre-dinner wine duties. Hastings is enrolled in hospitality management.
At the reception, Parmigiano Reggiano with balsamico awaits.
Ready to serve! From left: Garrett E. Mottern, Ricky J. Frankhouser, Jacob G. Clarke, Chad R. Biichle and Kobi A. Shannon.
Erceg snaps a memory of beautiful breads …
… and happily poses for students’ photos.
… and pleases the baking and pastry paparazzi.
In the baking lab, Erceg strikes a pose with Chef Charles R. Niedermyer II, baking and pastry arts instructor …
“Bread baby” rests in a student’s pocket in the baking lab.
With time ticking down, Jacob W. Parobek, culinary arts and systems, and Ditchfield oversee the first course: seared sea scallops.
A guest selects an appetizer during the reception.
Hospitality management student Jeanne L. Booth offers refreshment at the reception.
Uribe joins Suzie and Daniel R. Hawbaker in a photo.
Kobi A. Shannon, culinary arts technology, drizzles balsamico on chunks of Parmigiano Reggiano.
Raw ingredients in the kitchen: Chanterelle mushrooms are used in the first course to accompany sea scallops and truffles.
Kitchen shenanigans: After an impromptu dance, baking and pastry arts students burst into laughter. From left are Gloria F. Boronow, Tyler C. Geer and Madeline J. Novack.
Miguel Joseph Regan, culinary arts technology, serves arancini with aioli.
Logan M. Rider, culinary arts and systems, offers oyster and caviar appetizers.
President Davie Jane Gilmour pauses for a photograph with Chef Michael J. Ditchfield (left), hospitality management/culinary arts instructor, and Visiting Chef Uribe.
Guest Anthony Sapia (left), a baker from State College, seizes a selfie with Raffaele Colone, ‘00, forest technology, and Chefs Uribe and Niedermyer.
Uribe and Lisa M. Andrus, dean of business and hospitality, welcome the crowd at the reception …
… in Keystone Dining Room prior to the big dining event in Le Jeune Chef.
Uribe snaps a selfie with his enthusiastic “kitchen crew.”
Uribe celebrates with students as food preparation is concluded and front-of-house staff deliver the dessert course.
Erceg brings joy to a conversation with student Madeline J. Novack as they prepare breads for the Visiting Chef Dinner.
Dessert: Tiramisu semifreddo – with chocolate mascarpone, hazelnuts and miso caramel.
Uribe talks with students while their freshly mixed squid ink pasta dough rests.
Uribe demonstrates one method and tool for shaping handmade pasta noodles.
A three-student team rolls pasta dough. From left are Christopher J. Schreckengost, of Cadogan; Angela M. Linde, of Harrisburg; and Lauren N. Meszaros, of Starrucca.
Trevor M. Rosato, of Jersey Shore, rolls pasta dough.
Chefs Erceg and Uribe join Chef Paul Mach, assistant professor of hospitality management/culinary arts, in the classroom, where they reviewed the menu and wine pairings, and offered sage career advice.
Students gather around Uribe, who demonstrates the final preparation and plating for a pasta dish. At right is student Hunter K. Jordan, of Middleburg.
The meal’s second course is the dish that won the 2018 Barilla Pasta World Championship. It consists of housemade squid ink pasta with fresh tuna, roasted red pepper sauce, lemon, bottarga and scallions. Uribe served as sous chef to Chef Carolina Diaz, also of Terzo Piano, who was named the champion. Diaz developed the Visiting Chef menu.
Student Ashley L. Yancey, of Abington, loads sourdough loaves onto a cart.
Erceg shares stories with baking and pastry arts students, including Patrick E. Hufnagel, of Antes Fort; Gloria F. Boronow, of Denver, Pa.; and Brianna M. Farmer, of McKean.
Students acting as servers for the evening indulge a photo while waiting to pick up the next course from the kitchen.
Senior culinary arts and systems students Nolan S. Lester, of Perkiomenville; Amaris T. Smith, of Williamsport; and Jacob W. Parobek, of Seltzer, prepare ingredients for the first course. All three have petitioned to graduate in May.
Among the hors d’oeuvres served before guests were seated is arancini (small balls of rice fried in bread crumbs) with aioli.
Angela M. Linde, of Harrisburg, adds mushrooms to the first course …
… seared sea scallops with brown butter, chanterelle mushrooms and truffles.
Between courses, culinary arts students await their next call to action.
For the second course, students join Uribe (far right) in serving up the world championship pasta dish, fresh off the stove.
Chef Craig A. Cian, associate professor of hospitality management/culinary arts, prepares a special order.
Garrett E. Mottern, of Hughesville, adds fresh tuna to the second course.
Danielle R. Wesneski (left), of Williamsport, and Ashley L. Yancey, of Abington, watch closely as Erceg demonstrates how to plate the dessert.
Uribe and students Kobi A. Shannon, of Lewistown, and Aaron Timmons, of Greencastle, prepare Romanesco for the main course.
Chef Mary G. Trometter, assistant professor of hospitality management/culinary arts, passes a finished plate to a server.
Culinary arts technology student Chelsea L. Gray, of Marysville, adds Rubichon potatoes to the main course.
Student Gloria F. Boronow, of Denver, Pa., adds hazelnuts to the dessert.
Bailey L. Frey, a baking and pastry arts student from Watsontown, adds an element to the tiramisu semifreddo.