Archive for the 'Central Pennsylvania' Category

31
Jan
08

Next: Chocolate

Here’s Sara’s take on the Slow Food banquet, and your invitation to our next event.

It will be Tuesday evening, Feb 5, at Cheesetopia in Camp Hill — 2201 Market Street.

Beginning at 5.m., master artisan chocolatier Frederic Loraschi will offer bonbons, chocolate truffles and hot chocolate, and talk about creating incredible edible art. A native of France, he is known for his chocolate and sugar sculpure, and most recently was executive pastry chef at the Circular Dining Room of The Hotel Hershey.

Loraschi started his pastry …
Continue reading ‘Next: Chocolate’

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30
Jan
08

Missed you. How’s it going?

What I like about blogs is you can let ’em be and come back and BAM! They’re still there.

Slow Food Harrisburg dinner was very cool, and Sara writes about it Thursday in the P-N Go section. Will link when it’s up. Best part for us was the three cheesemakers getting up and talking about their farms. The Amish guy told a joke — who knew there were Amish jokes?

If one sheep jumps the fence, how many sheep are left?

None.

Whoa. That’s sheep for you. We had sheep and cow and goat cheese, a great dinner prepared and presented by the culinary students at HACC, good wine and some hearty propaganda from the Pennsylvania Farmstead and Artisan Cheese Alliance.

The next day, Dee and I set out for the new farm market in downtown Carlisle. It’s called the Carlisle Central Farmers Market, smack in the middle of Pennsylvania’s best soil.

This is a small space, though it might be bigger in the summer. It took us 15 seconds to find Keswick Creamery and Otterbein Acres, two of the three cheesemakers from the previous night, tucked into a small space with Painted Hand Farm. We bought cheese — crucial, because we always seem to run out midweek — and some ground goat.

I have loved goats since we went to dinner at the Browns’ farm in upper Dauphin county about 20 years ago. The goats leaned against the barn and watched us. They were just animals who liked to lean up against something. They made me happy. Now I get my goat fix from the farm near us at the bottom of Pleasant Drive, where about 60 goats roam the pasture in season.

Loving, honoring and eating animals are tough and constant choices in the omnivore world, so i t Thought I’d try goat chili. I put the goat into my standard chile recipe and … it really liked the seasoning. In a good way, it sorta multiplied the chipotle.

Try some goat. It will put hair on your chest. If, you know, you want some. But cut back a little on the seasoning.

14
Jan
08

eating local

While the first Slow Food Harrisburg dinner later this month is almost sold out, there’s a lot you can do to get ready for the local harvest that will start in April.

Here are some links to the good eats:

A Southcentral Pennsylvania Harvest Schedule organized by earliest likely harvest — when to start checking for what foods.

A Pick Your Own Produce guide to central Pennsylvania, and a really good page … Continue reading ‘eating local’

08
Jan
08

Rock Stars of the Farm Show

Wherever you’ve got Dawson Flinchbaugh, you’ve got food. Flinchy is just one of the guest chefs at this year’s Pennsylvania Farm Show, being covered with grace and style by the amazing Mary Klaus.

The Rock Stars thing …

Continue reading ‘Rock Stars of the Farm Show’

30
Dec
07

We’ve got the wine.

Slowly we turn, step by step … now we have the wines, the complete menu and the reservation form for the first Slow Food Harrisburg dinner in January.

Go here to read the invitation from Curtis.

And if you have not read Barbara Kingsolver’s excellent “Animal, Vegetable, Miracle,” the Amazon link is here.

06
Dec
07

Well received

HACC’s senior culinary reception for faculty, family and friends last night was terrific, from the student-run charcuterie station to the sushi trays to the grilled calimari, which stopped just short of al dente.

(That’s not easy. Most people cook squid into a rubber band you could shoot paper clips with.)

My favorite thing was the BLT: a crisp bacon flake stuck in creme fraiche on a grilled apple slice with some kind of arugula puree drops encircling it. Startling, funny, tasty.

Also, I’m no longer a sushi virgin.

05
Dec
07

Churchills

church.jpg

By AL BAKER

People often ask me about my resemblance to Winston Churchill, both of us being outstanding war-time leaders, orators and cigar aficionados. There is more to this story than just coincidence of talent and passion. Churchill became Prime Minister in 1940 just before I was born. My father, being a great admirer of the PM, gave me the middle name of Winston in Churchill’s honor. Thus we are sort of kin, if not by blood, certainly by name.

It was probably through this name line that I inherited my love of cigars.

There is a story told of Churchill’s first dining with King Ibn Saud of Saudi Arabia. Churchill’s handlers told him that because the King was an abstinent that it would be an insult for the Prime Minister to either drink alcohol or smoke during the meal. Undeterred, my namesake convinced Saud that his religion required him to consume alcohol and smoke cigars with his meal …

Continue reading ‘Churchills’




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Bonjour!

In culinary school and getting ready to trade the writing life for the cooking life. Or not. Might do both. At the moment I'm a feature writer for The Patriot-News in Harrisburg, Pa. My name is Pat Carroll.