You'll always leave satisfied.
What? Eight days of locavorean paradise, featuring samples, displays,
and cooking demonstrations by your favorite local chefs, media personalities and
special guests. Each day has a different theme, filling your plate
with great ideas for enjoying the plentiful bounty of specialty crops and food produced
When? January 5-12, 2013.
Where? The PA Preferred Culinary Connection Cooking Demonstration Stage
in the Main Exhibit Hall at the Pennsylvania
Farm Show, 2300 North Cameron Street, Harrisburg, PA 17110.
Who? From World renowed to local, see the best in action!
PENNSYLVANIA COLLEGE OF TECHNOLOGY
Pennsylvania College of Technology is
Pennsylvania’s premier technical college 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 Technol- ogy’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, Lycom- ing County. 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 Instructor Mike Ditchfield and Chef Instructor Paul Mach.
Chef, Author and Host of Food Network’s “Good Deal with Dave Lieberman” and “Dave Does”
Dave Lieberman is a chef, author and TV host. He has published three cookbooks and is thehost of Food Network’s Good Deal with Dave Lieberman and Dave Does, the Food Net- work’s first web-based series. He also hosted In Search of Real Food, a food-related travel series for Yahoo! as well as Farm to Fork, a food-related travel series for PBS. Dave has contributed to Saveur, Women’s Health and many other magazine publications and has appeared regularly on the Today Show, Good Morning America among other morn- ing shows around the country. Dave has worked as a private chef and recipe consultant to both private and corporate clients. Dave’s health-based work for his last cookbook led him to become increasingly dedicated to health issues as they relate to diet and he is currently pursuing a medical degree at Brown University.
Executive Chef at BRICCO – Harrisburg, PA
Jason 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. Now at BRICCO, Viscount enjoys the title of Executive Chef and all of the responsibility and creative freedom that come with it. In 2007, Harrisburg Magazine readers named BRICCO “Best New Restaurant” and in March 2008 Vis- count was named Chef of the Year by the Hershey Harrisburg Tourism and Convention Bureau.
Executive Chef at Home 231 in Harrisburg, PA
After graduating from The Culinary Institute of American in Hyde Park, New York in 1999,Robert Dacko moved back to central Pennsylvania and took a job as a Sous Chef at Empire Restaurant and Bar in Carlisle, Cumberland County. After two years at Empire, Rob relocated to Philadelphia, and began a nine year stint with the Starr restaurants. Starting as a line cook at the award winning Mediterranean restaurant Tangerine, Dacko worked his way up the ranks at Starr restaurants. First as a Sous Chef at Tangerine, and ending as the Executive Chef of Butcher and Singer Steaks and Chops: a classic American Steakhouse, which has been regarded as one of the city’s best since its opening in 2008. Since moving back to central Pennsylvania in 2010, he has taken on the position of Executive Chef of home 231, a small restaurant in down- town Harrisburg, serving contemporary home style cooking in a comfortable, relaxed environment. Dacko utilizes as much produce, dairy, and meats as possible from the region’s small farmers. Developing relationships with small growers and purveyors is something he feels strongly about. Focusing on simple presentations of food with well developed flavors and using ingredients that make sense is his goal.
The World’s Youngest Chef and Ambassador to “Feed Their Dreams”
Justin Miller is a holder of 2 Guinness World Records™ - The Youngest Chef in the World
(2002) and the youngest published author (2003) Miller is the author of “Cooking with Jus- tin” and has appeared on TV more than 250 times. He made his debut on “THE LATE SHOW WITH DAVID LETTERMAN” at the age of five. Since then he has been a guest on Good Morn- ing America, CBS Early Show, Today, Mr. Rogers Neighborhood, Inside Edition, CNN, Show- Biz Today, and many other shows. Miller is featured in a Scholastics Phonics book for third graders. He was on the cover of ATTACHE’ and has been covered in People, Mr. Food, and thousands of newspapers. THE Mirror in England, the TV Guide in Germany, and many other magazines internationally. Justin has consulted the Marriott Hotel Restaurants on a kids menu, was a national spokesperson for the National Dairy Council, and represented Ragu Express, Heinz Ketchup and Hidden Valley Ranch Dressing. Miller has cooked in many restau- rants in the United States from “Spago” with Wolfgang Puck in Los Angeles, to Monterey Bay Fish Grotto in Pittsburgh.
Executive Chef at Café Fresco in Harrisburg, PA
After graduating from the Academy of Culinary Arts in Mays Landing, N.J., Mumma began cooking at Felicita Resort in Harrisburg, Dauphin County. Eventually he was promoted through the ranks to head chef, overseeing all kitchen productions for the resort’s three restaurants, along with all wedding and banquet functions. In October of 2005 Mumma was hired as the Executive Chef of the newly opened Café Fresco center city in downtown Harrisburg. He strives to give unique, interesting but uncomplicated food that leads din- ers to an unsurpassed dining experience. Café Fresco’s success can be seen in both their customers and the many awards they have won over the years. Outside the restaurant Mumma has competed in seven “Iron Chef Style” competitions, winning six.
Corporate Chef at SYSCO Central PA
Chef Spencer Mundy is a 2004 graduate of the Art Institute of Colorado Culinary Arts Program. He has served as the Executive Chef for Sodexo Food Service for five years and as a Sous Chef for Health One in Aurora, Colorado. Chef Mundy also worked for Three Tomatoes Catering in Denver, Colo. and for the Wellshire Inn Country Club. He has received a Silver medal in an Iron Chef competition and won first place at the ACF BBQ throwdown beef category in Harrisburg. Chef Mundy currently serves as the Vice President of Harrisburg’s ACF Chapter, he is a member of the World’s Association of Chefs and serves as a Chair of the Occupational Advisory Committee for the Culinary Vo-tech of Reading, Berks County.
Registered Dietitian, Weis Markets
Beth Stark has been a registered dietitian at Weis Markets for four years. In this role, she manages the Weis Healthy Bites™ consumer nutrition education and marketing program which includes editorial content development for Healthy Bites magazine, in-store radio, and Weis circular ads. She also develops all recipes featured in the magazine and strives to make cooking at home easy and appetizing for Weis custom- ers. Stark writes scripts for and appears in recipe “how-to” videos that are posted to the Weis Markets You Tube channel and social media platforms. She also contributes content to the Healthy Living section of the Weis website and their recently launched It’s in the Bag blog. Stark also conducts cooking demos, nutrition presentations and supermarket tours in the community and at store level.DAVID TADDEI
Executive Assistant Chef, DelGrosso
Executive Chef David Taddei is the newest addition to the culinary staff in the “Kitchens of DelGrosso.” Joining DelGrosso’s in February as the Assistant Foodser- vice Director/Executive Chef, Chef Taddei oversees food production and the staff of both Marianna Foods and DelGrosso’s Amusement Park, working closely with Head Chef John McCracken. Chef Taddei has more than 30 years of culinary experience, formerly serving as the Executive Chef at The Allegro Restaurant and Scotch Valley Country Club, both in Altoona, Beaver County.
PA Governor’s Residence
With more than 20 years in the culinary field, Barry Crumlich joined the staff at the Pennsylvania Governor’s Residence in March of 2002 as Executive Chef. He previously was employed for ten years at the West Shore Country Club, and spent a few years working and apprenticing at Central Pennsylvania’s finer restaurants. Chef Crumlich is a graduate of the Culinary Arts Program of the Mount Joy Vocational School and has completed numerous courses at the Culinary Institute of America. Throughout his 22 career, he has conducted many cooking demonstrations, judged food competitions, and volunteered his time working with elementary school students teaching the art of gingerbread house building.
Food Service Specialist and Prepared Foods Technician, Weis Markets
Moore joined Weis Markets in May of 2012 as the Food Service Specialist and Prepared Foods Technician and brings with her 27 years of experience in all aspects of the hos- pitality and food service industry. The last seven of those years were in Executive Chef Positions. Moore’s years in the food service industry have taken her all over the world, she has especially enjoyed working in Canada, New Zealand, the United States and USAP McMurdo Station in Antarctica where she lead the food service operations for the re- search facility and scientific community of 2000 people.
Value Stream Manager, East Coast Fresh Cuts
Jason Plona is a Baltimore native with a degree from Towson State. He has
significant experience in the foodservice industry, starting as a bus boy and transition- ing to a number of restaurants in the downtown Baltimore area by age 21. During his 10 years at the Cheesecake Factory, Plona held multiple positions within the restaurant. Shortly after obtaining a position in the kitchen, he was promoted to Senior II Kitchen Manager, where he mentored for other managers, became the regional Spanish-speaking hiring manager, and the New Restaurant Opening Specialist. He served as a travelling support manager to help improve underper- forming restaurants and conducted operational and financial analyses of different restaurant operations along the East Coast. After Cheesecake Factory, he served as the Assistant Executive Chef at Founding Farms in Washington, D.C; he also aided in the recruitment and opening of their Potomac location. Today, Plona is a Value Stream Manager at East Coast Fresh Cuts.
Chef, Final Cut Steakhouse
Clark is chef-de-cuisine at Hollywood Casino’s critically-acclaimed Final Cut Steakhouse. His passion for his profession is a true labor of love. He spends long days and nights overseeing central Pennsylvania’s most unique dining experience, and then often winds down by perfecting his craft working on new culinary creations in his kitchen at home. While his artistic style reflects many themes acquired during his travels, Jason is a true Pennsylvanian. He was born in Harrisburg, Dauphin and attended Pennsylvania Culinary Institute Le Cordon Bleu in Pittsburg. He returned to the mid-state to begin his career at Hotel Hershey, and then worked at the Hilton Harrisburg Hotel before coming to Holly- wood Casino before it opened in February 2008. While Clark may be young in calendar years, he has already developed an overwhelming respect for the value of exceptional guest service at Final Cut.
Executive Chef, Centerplate
Chef Kasey Kirk has been with Centerplate Corporation formally known as Boston Culinary Group since September of 2009 and was with Milestone Hospitality since early 1992. During his time with Centerplate he has worked with the governor’s and mayor’s inaugural balls, the first annual Sturgis’ Road Show, and the PA Preferred® Reception. Chef Kirk has received several awards and accolades from the South Central Taste for the previous seven years; including “Stick to your Ribs; The Chili Cook-off was grand champion for four years in a row; Share our Strength, Chocolate Festival. He has cooked for celebrities such as Chipper Jones of the Atlantic Braves, Archie and Eli Manning, Michael Waldell, the “Bone Collector”, Ted Nugent, Joe Paterno, Governor Tom Corbett, and Harrisburg Mayor Linda Thompson, among others. He has been hon- ored by Pennsylvania Secretary of Agriculture Russell Redding in 2010 and Secretary
of Agriculture George Greig in 2011.
WILLIAM EDMONDSON JR.
Senior Executive Chef, Bloomsburg University
Chef Billy apprenticed in both French and Italian restaurants in Southwest Florida, through the American Culinary Federation Institute, earning a Certification of Cooking in Culinary Arts. In 2010 he became a Certified Executive Chef and Certified Culinary Administrator through the American Culinary Federation Institute. He received his specialized Culinary Arts Degree from the Florida Culinary Arts Institute in West Palm Beach, Fla. in 1995. He was a two-time winner in the hot food competition at FCI and a bronze medalist at the Palm Beach International Cook-Off. He worked with Paul Bocuse d’ Or in U.S.A. and was commissioned by the U.S. Congress for Taste of America. Chef Billy worked at The Four Seasons Hotel in West Palm Beach, Fla and as Executive Chef in New York City for nine years. He worked with the Scotto family of NYC creating recipes for presentation on CBS’s “The Early Show,” ABC’s “Good Morning America” and FOX’s “Thing in the Morning.” He was also was the proprietor/executive chef of a fresh hand- made pasta company called The Olde World Pasta in Freeland, Luzerne County. In 2004, he started working for ARAMARK before moving on to his current position as Executive Chef at Bloomsburg University. Chef Billy is a past winner of the ARAMARK Culinary Excellence Competitions of the eastern region three times in four years.
Chef Owner of Big Dan’s 11th Street Deli and Brodeur’s Catering
Dan Brodeur fell in love with the restaurant business at the ripe young age of 12, when he began working in his parents’ restaurant. He now owns Big Dan’s 11th Street Deli in Philadelphia where he is head chef. Brodeur also runs a catering business, both on and offsite. Brodeur’s Catering provides fresh, imaginative food, exquisitely presented at an affordable price. During his free time, Brodeur runs the ‘Chef’s Competition’ for The Taste of the Countryside, organizes and contributes to the March of Dimes Pre- view Party, ‘Art of the Meal’ which benefits Media Fellowship House and assists with the “Best of the Main Line” Party benefiting three charities. He has served as a board member of The PA Restaurant Association, Delaware County Chamber of Commerce, Brandywine Tourist & Visitors Bureau, and Media Business Authority.
Chef and Distributor for Babunya’s Gourmet
Babunya’s Gourmet spice was born nearly 100 years ago. However, before the tasty spice was made available for public consumption, the Kostiw family had been enjoying it for centuries on hamburgers, chicken, steak, tuna and other classic delicacies. Even former first lady Jacqueline Kennedy Onassis was moved by Babunya’s delicious meals when she first got a taste of it in the 1980s. The Babunya story began in Eastern Europe in 1926. It was where the family matriarch, Janina Kostiw was born. Thomas Jr., Janina’s grandson, was born in December 1967. He and the other grandchil- dren affectionately referred to Janina as Baba, short for Babunya, which means grandma in Ukrainian. Each day, the children and grandchildren of Janina and Thomasz were delighted to enjoy home cooked meals prepared with Babunya’s family recipes with old world spice that have been passed down through generations. Today, Thomas Jr. and his wife Marlén, want to make sure that everyone got a chance to enjoy the Babunya’s family recipe, a PA Preferred® product, so they come to the Farm Show every year and make sure that others get to enjoy this secret gourmet recipe spice.
LEBANON COUNTY CAREER TECHNOLOGY CENTER
The Lebanon County Career & Technology Center Culinary & Pastry Arts programs are Dual Certified Secondary Program in the country by the American Culinary Federation. The program is a full day senior only program, the program running 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 Tuesday through Friday during the school year. The programs have received numerous awards from SkillsUSA and are ranked as one of the best high school hospitality programs 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. Leading the team of students is Chef Instructor Brian Peffley.
District Sales Manager and Product Trainer for BSH Home Appliances
Trout 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 Trout enjoys cooking for family, friends and catering small events.
Executive Chef of the Hershey Entertainment Complex, Hershey, PA
Charlie Gipe, CEC, AAC is a graduate of the Culinary Institute of America in
Hyde Park, N.Y., and earned Vocational Education I and II certificates from
Pennsylvania State University. 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 PA Restaurant
Association. In July of 2006, Gipe was also inducted into the Prestigious
American Academy of Chefs Society. 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. Sought after as a speaker,
consultant and judge, Gipe has appeared on The Food Network’s The Best Of, ABC27 Midday Gourmet, 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. Gipe has been with Her- shey 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.
Executive Chef, Crowne Plaza Hotel Reading
Corporate Executive Chef at The Hilton Harrisburg - Harrisburg, PA
Born and raised in Portugal, Chef Reis began his culinary experience at the age of 15 in Hartford, Conn. He worked there for 18 years, in every position from a prep cook to Executive Chef. He moved to serve as the Corporate Chef at the Hilton in Charlotte, N.C, in 1987 and was there for three 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 the American Culinary Federation Chef of the Year in 2003.
Executive Chef at at Woods Creek Grill in Jonestown, PA
Specializing in wild game meats along with traditional fare, Allen S. Friend is
the Executive Chef at Woods Creek Grill in Jonestown, Jonestown County. Chef Allen is a member of the American Culinary Federation Harrisburg Chapter, a member of the Pennsylvania Restaurant Association, and is PA Preferred® because of primarily using ingredients from Pennsylvania. Chef Allen has been recognized in multiple publications, such as the Wall Street Journal and the Central PA Magazine. Andrew Dietrich is the Sous Chef at Woods Creek Grill, and shares the same passion when it comes to food as Chef Allen does. Chef Andrew is well versed in the industry and has managed several restaurants in the Lebanon and Hershey area.
Executive Chef, Hollywood Casino @ Penn National Race Course
Chef Rupert has graduated from the AOS Culinary Institute of America in Hyde Park, N.Y. He has worked as a chef at Caesars Palace, Caesars Lake Tahoe, LaJolla Beach & Tennis Club, and Sky City at the Needle in Seattle, Wash. 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.
Mid-Atlantic Dairy Association
As a registered dietitian with the Mid-Atlantic Dairy Association, Isabel
Maplesworks with electronic and print media throughout the Middle Atlantic
region. She strives to translate nutrition science into everyday language and
offer practical, positive tips for improving food choices for all ages.
Mid-Atlantic Dairy Asso- ciation is one of 18 regional non-profit milk promotion
organizations working to increase demand for milk and dairy products on behalf
of the nation’s dairy farmers. They provide scientifically based information on
diet and health, with an emphasis on the unique contributions of dairy foods to
a healthy diet. Head quartered in Philadelphia, Mid-Atlantic Dairy Association is supported by nearly 7,500 dairy farmers in the Mid-Atlantic region.
HARRISBURG AREA COMMUNITY COLLEGE
The Benjamin Olewine III Center for
the Study of Culinary Arts and Food Service Management at HACC, Central Pennsylvania’s Community College, provides students inter- ested in cooking as an art with distinctive educational options to become professionals, including associate degree, certificate and diploma programs. Students profit immeasur- ably from diverse instruction techniques ranging from the classroom to on-campus labs in the Olewine Center at HACC’s Harrisburg Campus. They also have supervised on-the- job experiences through Bricco, a commercial restaurant venture forged by the Olewine Center and Harrisburg Hotel Corporation, managing partner of The Hilton Harrisburg. Leading the team is Chef Instructor Autumn Patti.