Archive for the 'food' 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 …
Continue reading ‘Next: Chocolate’


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?


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.


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’


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.


The Chocolate Show

The depth and variety of people who live around this small city has always amazed me, from ultra-marathoners to world-class sopranos to very intense foodies.

So it is with Curtis Vreeland, who tracks emerging trends in the confectionery industry. Just before Thanksgiving, he presented this year’s research at the 10th annual New York Chocolate Show. It’s part of Le Salon du Chocolat, which starts in Paris, passes through New York, then hops to Beijing and six locations in Japan.


Attendance in New York is about 30,000 — impressive, until you consider the size of the Paris and Tokyo shows, which each draw 150,000.


Here’s this year’s Chocolate Show review from Curtis:


Want to eat some opium?

A strange offer, considering that opium was traditionally eaten by Chinese women as a fatal exit plan from unhappy arranged marriages.

But an Opium bonbon was just one example of many sweet gems waiting for chocolate connoisseurs at the tenth annual New York Chocolate Show. Considering that the item in question was a dark chocolate truffle, it brought new meaning to the term “chocolate to die for.” An addictive truffle with blood orange, smokey lapsang souchong and Chinese five spice, it was conjured up by Oliver Kita, an innovative chocolatier from Rhinebeck, NY.

It can serve as an indicator of how creative contemporary nouvelle American chocolatiers have become, scouring the globe for inspiration and packing a multiplex of flavors, textures and sensorial stimulation into each sweet bite. Hello to multicultural, racy spice bazaar tastes …

Continue reading ‘The Chocolate Show’


Happy Giving of Thanks

This week, my mother-in-in-law is in town – but the amazing Velma got off the plane at noon in a wheelchair and we had to camp in the Emergency Room at Hbg Hospital all evening, following by a 4 a.m. surgery.

She’s okay, and I want to tell you about the two terrific Thanksgiving dinners she almost had.

But first, I’m reanimating a Thanksgiving column I wrote about her a few years ago.


Unlike the holidays of spring and summer, which require charcoal lugging or propane lighting – and sometimes keg tapping and cherry-bomb throwing – Thanksgiving is leisurely.

It asks for only the energy to fall away from the dinner table …

Continue reading ‘Happy Giving of Thanks’


Sweet, dude.

Curtis Vreeland will present his findings on flavor and marketing trends in chocolate to the Fine Chocolate Industry symposium in New York on Thursday.

He lives in Shipoke and is passionate about chocolate. Curtis has been studying the industry for 20 years, and has visited most of the major cocoa producing regions in the world.  His specialty is emerging trends in the confectionery industry.

He is also the founder of the local Slow Food chapter, which is organizing its first dinner for January.  Artisanal cheese will be the focus.


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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.