They'll join in cooking demonstrations, judging for culinary events
Jan. 8, 2009
Harrisburg, PA – The Culinary Connection, one of the hottest events at the annual Pennsylvania Farm Show opening on Saturday, will feature the talents of chef instructors and students in the Olewine Center for the Study of Culinary Arts at HACC, Central Pennsylvania’s Community College.
During opening day festivities, Chef Instructor Michael A. Finch will be among the judges for the PA Preferred Celebrity Chefs and Media Cook-Off at 2 p.m. at the PA Preferred Culinary Connection Stage in the Main Hall. Local media personalities will compete to create the most appealing PA Preferred dish using Pennsylvania products by teaming up with celebrity chefs Richard Blais, chef and culinary designer for Bravo’s “Top Chef” and “Iron Chef America” contestant, and Louisa Chu, a culinary journalist and judge on “Iron Chef America.” The event will be emceed by Chris Cognac of the Food Network’s “The Hungry Detective.”
Finch also will be a judge for the PA Preferred Chef of the Year finals featuring the regional winners competing for the state title. The competition starts at 2 p.m. Thursday, Jan. 15, also at the Culinary Connection stage in the Main Hall.
Finch, a Certified Executive Chef of the American Culinary Federation (ACF), coordinates student operations at Bricco, HACC’s teaching restaurant in downtown Harrisburg. Bricco operates as a partnership of HACC and the Harrisburg Hotel Corporation, managing partner of the Harrisburg Hilton.
In addition, Finch and fellow HACC chef instructors and students will give cooking demonstrations during the 2009 Farm Show.
On Tuesday’s “beef and veal” day at the Culinary Connection, Bricco Executive Chef Jason Viscount takes the stage at noon to demonstrate Panzanella Di Pomodoro Tuscan Tomato and Bread Salad with Olives, Cucumber, Onion, Celery, Basil and Grilled Flat Iron Steak. Viscount was named Chef of the Year for 2008 by the Hershey/Harrisburg Tourism and Convention Bureau.
At 5 p.m. Tuesday, Chef Finch and his HACC students will present Susquehanna Stout and Ancho Chile Braised Short Rib.
Wednesday’s “egg day” will include a demonstration of Wild Mushroom Quiche by Adjunct Chef Instructor Autumn Miles and her HACC students at 2 p.m. Miles, a 2002 graduate of HACC’s culinary program, is a culinary instructor, culinary lab assistant and special events coordinator at the Olewine Center for the Study of Culinary Arts.
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