Archive for the 'Chefs' Category


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 …
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Chef Showdown


Bame left, Wallace right

Curiel Bame, the chef who helped bring ceviche to Pittsburgh, will go against Chef Richard Wallace, executive chef at the Old Corner Hotel in Williamsport, on Thursday at 11 a.m. in the Best Chef of Pennsylvania semifinals.

Bame, exec chef at Pittsburgh’s Seviche, told the Pittsburgh Tribune Review that his signature dish, popular in Miami’s South Beach area, is one he’s always enjoyed. “I ate it for lunch when I was a kid,” Bame said. “My mother was Mexican, so I grew up with it.”

Ceviche is a way of sort of cooking raw fish in acidic lemon or lime juice — making for a light citrus flavor, as opposed to sushi’s sometimes soy-sauce laden wrapping.

Wallace, who defeated Stock’s on 2nd executive chef James Woltman in the quarterfinals, originally won his regional competition by impressing the judges “with his creative use of flavor and attention to detail.”

At 1:30 …

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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 …

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Best Chefs

Executive Chef James Woltman of Stock’s on 2nd will challenge for the Best Chef in PA title next week, along with regional winners from across the state at the Pennsylvania Farm Show.

Last year’s winner, Chef Michael Adams of the Farmhouse Restaurant in Emmaus, will defend in competition that begins Wednesday, January 9. Random pairings of the eight chefs who won regional competitions in 2007 will kick off the cooking at 11 a.m. Three more rounds will follow at 90-minute intervals, all on the Culinary Connection Stage.


The Semi-Final rounds will be …

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“Change ain’t lookin’ for friends.”

— Buckaroo Banzai

About 73 percent of my life has changed direction in the past three weeks, so I changed the blog too. I thought about dropping it, but writing becomes a habit after a few decades. So here it is, for what it’s worth. Still.

What a friend we have in changes.

I was watching Emeril last week. He was deep into his holiday gig, but letting his sharper edges show …

Continue reading ‘Simplifi’


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.


Hollywood Casino


Wow. Really.

That was the extent of my reaction this week when the Hollywood Casino people came to HACC to troll for Hospitality majors. Exterior work on the new five-story casino is finished, and the opening is set for Feb. 4.

The casino will open with 11 restaurants and go to 13 within a few months. One commissary will serve all the food venues with a butcher shop for meat fabrication, a scratch bakery and about 500 cooks, bakers, pot washers and waitstaff.

Running the food and beverage operation is …

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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.