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 9-16, 2016.
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.
We would like to thank our sponsors.
Who? From World renowed to local, see the best in action!
PENNSYLVANIA COLLEGE OF TECHNOLOGY
Pennsylvania’s premier technical college and an affiliate of The Pennsylvania State University offers degrees in 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.
Hospitality Management/Culinary Arts
Pennsylvania College of Technology
Michael J. Ditchfield has earned his Master of Science degree in Education from Wilkes University and a Bachelors of Science degree from the Pennsylvania College of Technology in Culinary Art’s Technology. Chef Ditchfield was awarded the Excellence in Teaching, Distinguished Teaching Award in May of 2011. He presently teaches Regional American Cuisine, Catering, Meat Fabrication, and Advanced Dining Room Management. He also is an internship coordinator. Mr. Ditchfield is an American Culinary Federation Certified Executive Chef and a Certified Culinary Educator. Chef Mike works extensively with organic and sustainable farmers. He considers 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.
Hospitality Management/Culinary Arts
Pennsylvania College of Technology
Chef Paul Mach is an Assistant Professor in the School of Hospitality at the Pennsylvania College of Technology, a Certified Specialist of Wine by the Society of Wine Educators, and the 20th recipient of Penn College’s Veronica Muzic Master Teacher Award. He is the co-host of the popular public television cooking series “You’re the Chef”, as well as a cookbook author. He has cooked for thousands at 23 Kentucky Derby and Breeder’s Cup events, as well as the Ryder Cup at Valhalla CC in Louisville, KY and the Harvest Festival at Hunt Country Vineyards in the Finger Lakes of NY. Chef Paul has created and hosts “Iron Beverage” Beer Versus Wine Dinner events for restaurants and their guests and staff. He presents seminars on food, wine and beer at regional restaurants, the PA Farm Show, America’s Grape Country Wine Festival and the Finger Lakes Wine Festival.
DelGrosso’s Amusement Park, Inc.
and Marianna Foods, Inc.
Joining the DelGrosso companies in early 2012 as the Assistant Foodservice Director/Executive Chef, Chef Taddei oversees food production and the staff of both Marianna’s Fundraisers and DelGrosso’s Amusement Park, working closely with Head Chef John McCracken. 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.
Owner and Executive Chef
City Tavern, Philadelphia, PA
Chef Walter Staib is an author, Emmy Award winning TV host, James Beard-nominated chef and culinary historian. As founder and president of Concepts By Staib, Ltd, Walter Staib has opened more than 650 restaurants worldwide. Walter Staib has made numerous appearances on local and national cooking shows, such as the Today show, 60 Minutes and the Food Network’s Best Thing I Ever Ate and Iron Chef. He is the host of A Taste of History, which received four Emmy awards.
PA Governor’s Residence
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.
Camp Hill, PA
Known 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.
Hershey Entertainment Complex
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. Gipe founded the PA 181 Harrisburg Chapter of the American Culinary Federation and currently serves as chairman of the board, past President, and board member of the Central Chapter of the Pennsylvania Restaurant Association. Gipe was also inducted into the Prestigious American Academy of Chefs Society.
District Sales Manager and Product Trainer for BSH Home Appliances
Wes 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
Executive Pastry Chef
Hollywood Casino @
Penn National Race Course
Mario graduated from the Culinary Institute of America in NY with an AOS in Baking and Pastry Arts. He has worked as a pastry chef for Short Hills Hilton, Hyatt Hotels, Grand Hyatt Tampa and Saddlebrook Resort in Florida. He is currently the Executive Pastry Chef at Hollywood Casino at Penn National Race Course. Mario enjoys being able to create a wide variety of items utilizing fresh local products and strives to create dishes that are as aesthetically pleasing as they are delicious.
The Federal Taphouse,
Harrisburg & Lancaster, PA
After two years as Sous Chef at Empire Restaurant and Bar in Carlisle, PA, Rob 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. Rob has worked as Executive Chef of Home 231 and in 2013 became the Executive Chef at the Federal Taphouse.
Corporate Executive Chef
The Hilton Harrisburg
Born and raised in Portugal, Chef Reis served as the Corporate Chef at the Hilton in Charlotte, N.C. before moving 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.
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 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 venture forged by the Olewine Center and Harrisburg Hotel Corporation, managing partner of The Hilton Harrisburg.
DAVID T. MILLS III
Harrisburg Area Community College
Chef Mills has been in the industry since high school, and was a chef for about 18 years before starting his teaching career with HACC. He has worked in country clubs, convention centers, restaurants, healthcare, business dining, campus dining, and has an extensive knowledge of event planning and catering.
Harrisburg Area Community College
Chad Brumbaugh is a graduate from the Culinary Institute of America. He has held various Sous chef and executive positions throughout central Pennsylvania. Chad currently is a chef instructor at HACC and teaches students at Bricco.
Executive Chef, The Millworks
Chef Nick Jones graduated from The Culinary Institute of America in NY with a degree in culinary arts and earned a Bachelor’s Degree in Hospitality and Business Management from Cornell University. After graduating, Chef Jones worked at prestigious restaurants all over the country and even Japan. Chef Jones helped open the new Hollywood Casino in Toledo, working in the Final Cut Steakhouse, achieving Forbes Four Stars. He served as the Restaurant Chef at the Final Cut Steakhouse at Hollywood Casino at Penn National Race Course and is currently Executive Chef of The Millworks.
former White House Chef and
Author of Dining at the White House: From the President’s Table to Yours
Chef 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 First Families, including 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 that relied on fresh and flavorful ingredients.
During his tenure, he helped create and prepare meals for the First Families, for world leaders like Tony Blair and Nelson Mandela, for famous guests like Julia Child and Sophia Loren, and for holiday parties and trips to Camp David.
Chef Moeller has detailed his journey and White House experience in a new book, Dining at the White House—From the President’s Table to Yours—that was published in September 2013. He is currently conducting a book tour and runs State of Affairs Catering in his hometown of Lancaster.
Executive Chef, Stock’s on Second,
Carley’s Ristorante and Stock’s Manor
Derek Orris began working in restaurants at the age of 15. He attended Indiana University of Pennsylvania Academy of Culinary Arts and worked at the Biltmore Estate in North Carolina and Hershey Lodge, among other experiences. While at Hershey Lodge, he began beekeeping, and he still deals directly with local apiaries. In his current role at Stock’s, his main focus is buying local to provide farm-to-table experiences for the guests. His favorite thing to cook is wild game.
Executive Chef & General Manager,
Mount Hill Tavern
Prior to Jason’s current role at Mount Hill Tavern, he was Chef de Cuisine at Final Cut Steakhouse in the Hollywood Casino. Under his leadership, Final Cut won accolades; in 2013, it was declared a Distinguished Restaurant of North America and won Best Fine Dining in Central Pennsylvania Magazine’s poll. 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 Tavern-made breads to his incredible desserts, make for a unique and remarkable dining experience.
JOSHUA N. SHORT
Harvest Seasonal Grill & Wine Bar
Executive Chef Joshua N. Short, a native of Pennsylvania, began his culinary career at a very young age working in his family’s restaurant. Even before he was able to work, as far back as he can remember, Joshua had a love for food and was drawn to the commotion in kitchen.
After high school, Joshua joined the United States Army Reserves, Force Provider Unit as a Food Operations Specialist. In 2013, Joshua also helped launch The Garlic Poet Restaurant & Bar in New Cumberland, which is managed by the Metalaye Enterprises, the sister company of The JDK Group.
Joshua has recently joined the Dave Magrogan Group as Executive Chef of Harvest Seasonal Grill & Wine Bar at The Shoppes at Susquehanna Marketplace in Harrisburg, Pa. Here, Joshua works very closely with local farmers to create seasonally changing, fresh healthy menus. Harvest Seasonal Grill and Wine Bar offers an under 500 calorie seasonally changing, local farm to table menu, 50+ wines by the glass, seasonal cocktails and local beer. Every three months Harvest Seasonal Grill and Wine Bar changes the menu to reflect the change of the seasons. Harvest Seasonal Grill and Wine Bar works with 75 local farmers to source the freshest and highest quality products available.
Kathryn Long is a Healthy Living Coordinator and Registered Dietitian at Weis Markets. Since joining the Lifestyle Initiatives team in early 2013, Kathryn has been involved in a number of health and wellness initiatives for Weis Market’s employees and customers, including employee wellness programming, community events, Cart Smart grocery shopping tours and the Mystery Tours children’s field trip program.
THOMAS J. LONG, CEC, AAC
Chef 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 a Executive chef (CEC), and in July of 2006 was inducted into the prestigious American Academy of Chef’s(AAC)
A winner in 23 national professional recipe competitions for such companies as H J Heinz, Grey Poupon, Welch’s ,and Kraft food service to name a few, 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 the Contract Management segment.
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 located in Hershey, Pa). 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 known as “Ice Works” which was established In 1995.
Anthony Davis, the Executive Chef of POUR has made a name for his inventive, cosmopolitan cuisine and has created sublime art, drawing from local, exclusive ingredients. Davis creates dishes that are modern and contemporary, yet at the same time rustic and wholesome. Pour is a dining concept restaurant serving cosmopolitan cuisine and libations in the heart of Lancaster’s Gallery Row. The cuisine is a unique blend of the simple and sublime with fresh, seasonal flavors and top quality ingredients from the regions finest sources.
As Executive Pastry Chef of The Hotel Hershey, Harris oversees everything sweet for all dining outlets at the Hotel. The Hotel has three a 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. Overall Harris, with her skilled team, strives to deliver high-quality sweets to guests while challenging new trends in pastry.
Harris thrives on the attention to detail and exactness needed for pastry. She is an active member in American Culinary Federation and serves on many local Occupational Advisory Boards in area Vocational Programs. Harris has competed in multiple competitions earning bronze and gold medals, and in 2014 was crowned The Pastry Queen at the Ladies’ World Pastry Championship in Rimini, Italy. In late June, Harris will participate in Women Power In The Culinary World in Beijing.
As a graduate of Johnson & Wales University with a degree in Culinary Arts, Tim has accrued over twenty six years’ experience in the foodservice industry; working extensively throughout different types of establishments including casinos, independently owned restaurants and hotels. He has had the opportunity to consult on new kitchen construction in relationship to post-secondary education, plus the research and the development of curriculum and menus at all levels.
Tim is an active and one of the founding members of the American Culinary Federation, Harrisburg chapter. He is serving as the Chapter President as well as serving the Lancaster Chapter of the Pennsylvania Restaurant and Lodging Association, in the capacity of Vice President. Tim holds the level of certified executive chef with the ACF. He is also the recipient of the ACF Harrisburg Chapter’s Chef Educator of the year award, and in 2012 received the ACF National Cutting Edge Award at the Northeast Regional Conference. Chef Harris was recognized in 2011 as the Faculty of the Year at the Pennsylvania School of Culinary Arts, a division of YTI Career Institute, Lancaster Campus. Tim’s journey continues today, splitting his time with students, association activities and his initiatives on embracing the sustainable food movement; even at home working on his gardens and the raising of his chickens. Chef Tim is married to Cher, who is the executive pastry chef of The Hotel Hershey and has a daughter, Abigail, attending college.
The past ten years Chef Harris has focused on the education of culinary and pastry arts to young professionals. “I have been instructing students not only on their fundamental skills, but guiding many students on the dedication and passion needed for the industry”.
Cassandra Callahan, known to most folks as “Casey”, is the Executive Pastry Chef of both Ciao! Bakery and BRICCO. Her personal touch is emblazoned upon each and every item that leaves the bakery, as well as all plated desserts at the restaurant, and her menu creations display her love of simple ingredients culminating in a mouthwatering display of traditional, yet creatively diverse confections. Casey, originally from Scranton, PA, graduated from the Restaurant School of Philadelphia in 1999. She baked and plated her way around the city at local restaurants and hotels, honing her skills and developing her own personal style of baking. In 2001 Casey settled in Harrisburg with husband Brian and began her career at the Hilton Harrisburg as the hotels first Pastry Chef. Casey began developing menus and training the bakery staff that would, in a few years, be the starting lineup of Ciao! Bakery. She found her home in 2006 with the opening of Ciao! Bakery, where she puts her personal touch into every dessert that leaves the shop, as well as the plated desserts in Bricco, and desserts for the various wholesale customers she serves. Casey’s baking skills and management techniques have continued to grow throughout the years. In January 2011 she was asked to take on the management responsibility for Ciao! Bakery’s brother shop, Olewines Meat and Cheese House. Casey made her life even sweeter in 2009 when she and her husband started a family. Now the proud mother of two young children will always have a built in tasting kitchen at home with two unbiased critics.
Laura was born and raised in Central Pennsylvania in the small town of West Hanover. She graduated from Central Dauphin Senior High School in 2005. Laura attended the Culinary School at the Art Institute of Pittsburgh and later enrolled in the Harrisburg Area Community College. She has worked at Subway, Chipotle and Brew 22. After taking some time off to raise her daughter, Laura returned to the culinary world and found a home at Pastorante, where she works for Sri Kumarasingam and cooks deliciously simple, homemade Italian food in midtown Harrisburg.
When Chef Ken Shapiro arrived at Hollywood Casino at Penn National Race Course in 2010, he brought a resume rich with a wealth of culinary skills and concepts he developed during his studies at the legendary Culinary Institute of American in Hyde Park, New York. His education and years of practical experience at some of the Mid-Atlantic region’s most famous restaurants serve him well in his position as Chef de Cuisine of Hollywood’s Final Cut Steakhouse. Upon his graduation, Shapiro’s skills gained him a spot in the kitchen at the prestigious Le Bec Fin in Philadelphia. He spent more than six years at the restaurant, rated the “Best French Restaurant in America” by Esquire Magazine. There he attained the role of Sous Chef, then Chef de Cuisine. Shapiro and his wife went on to own and operate Maya Bella in Conshohocken before relocating to the Harrisburg area.
Chef Nayfeld is a Culinary Institute of America graduate and has been with Hormel Foods for the past 12 years. He describes himself as a wise guy and a trouble maker.
Chef Robert Miller graduated from the Atlantic County Community College and is a member of the American Culinary Federation. He has served as an Adjunct Culinary Instructor at the York Technical Institute and later on became a Chef Instructor. He has worked as an Executive Chef at Symposium Restaurant, Tony’s Mining Co., Tuscano Italian Restaurant, The Peanut Bar Restaurant, and Stauffer’s of Kissel Hill. He has a number of appearances on the local WGAL-TV on diverse culinary topics.
The first inkling of Christian pursuing a career in the culinary arts began to develop at age seven while he assisted his grandmother in her kitchen. Inspired by his “nana” (as he affectionately refers to her), he decided to follow his passion for food, which ultimately led the Hummelstown, PA native to the PA Culinary Institute in Pittsburgh. After finishing his studies, Christian moved to Baltimore and secured a job working at the Harbor Court Hotel, where he went from plating dishes all the way to head chef in the span of just a few years. At this time, he developed a fondness for butchery and charcuterie before both became popular culinary trends. After five years at the hotel, Christian moved on to two other Baltimore restaurants and also spent some time in Ireland, where he ran the kitchen at a small inn.
But it was his time spent in Baltimore that proved most crucial to Christian in his growth and development as a chef. In 2009, he decided to move back to Baltimore and open 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 that he’s firmly rooted at Tröegs, Christian has been preparing perfect culinary counterparts to the brewery’s award-winning handcrafted beers. His simple yet delicious menu items rely on fresh seasonal ingredients sourced from local area farms and purveyors.
His love of the large, open dining space and transparency of the brewing process is evident, and he enjoys the challenge of producing high-quality gourmet dishes for customers in a matter of minutes. Chef Christian is passionate about food and truly in his element in the kitchen, a place where he brings a true sense of camaraderie to the Tröegs Snack Bar.
I started my career as a dishwasher at Lehigh Country Club, and that is where I developed my interest in cooking. After graduating from Allen High School I attended school at the Culinary Institute of America in Hyde Park, New York. I worked at Boca Raton Resort and club, where I furthered my knowledge of the industry. From there I worked at various restaurants including Lehigh Country Club, Bolete, Apollo Grille, and Blue Grille house. I am currently employed at Saucon Valley Country Club as Executive Sous Chef, where on a daily basis I try to push the boundaries of cooking with modern techniques. I believe that the food I serve should be as beautiful as it is in nature.