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Award-Winning Chef to Present ‘Grand Pastry Buffet’


Delectable desserts created by renowned Chef Gale E. O’Malley will highlight the Distinguished Visiting Chef Series dinner on Saturday, Dec. 2, at Pennsylvania College of Technology.

The dinner, proceeds of which benefit a scholarship fund for students in the Hospitality Management, Culinary Arts Technology, Baking and Pastry Arts and Dietary Manager Technology programs at Penn College, will be served in a buffet format, featuring food-and-wine pairings. Dr. Konstantin Frank’s Vinifera Wine Cellars, Hammondsport, NY, will provide the wines.

Enthusiastic patrons have been known to reserve seats as much as a year in advance for the $100-per-person dinner, which will be held this time in the Susquehanna Room dining hall from 7 to 10 p.m. Guests will be served champagne and hors d’oeuvres in a pre-dinner reception at Le Jeune Chef Restaurant. style=”font-family: arial” will be held this time in the susquehanna room dining hall from 7 to 10 p.m. guests will be served champagne and hors d’oeuvres in a pre-dinner reception at le jeune chef restaurant. >

Since 1992, the Visiting Chef Series has enabled Penn College students, faculty and staff to work under the tutelage of some of the world’s finest chefs − a priceless opportunity to experience the best the culinary world has to offer.

O’Malley, who serves as executive pastry chef at The Greenbrier resort in White Sulphur Springs, W.Va.. has more than a quarter-century of experience with hotels offering fine-dining restaurants, including the Plaza Hotel in New York City and the Hilton Hawaiian Village, Honolulu.

In 1981, he became the youngest (and first American-born) pastry chef to win the Medal of the French Government Grand Prize for Pastry, considered to be the most prestigious award given to a U.S. chef.

O’Malley won two gold medals at the 1980 Culinary Olympics, Frankfurt, Germany; a Gold Cloverleaf and Silver Medal at the 1984 Culinary Olympics in Frankfurt; a Gold Medal Grand Prize, Salon Culinaire Mondail, Basil, Switzerland, in1977; as well as other grand prizes and gold medals from culinary salons in Boston, Hartford, New York, Philadelphia, Los Angeles and Honolulu. He is a graduate of the Culinary Institute of America, where he majored in baking.

Cakes and tortes to be offered at the Grand Pastry Buffet include: Gateau St. Honore; Gateau Royale; Chocolate Ginger Mousse Torte; Plum Frangipan Torte; Linzertorte; Egg Nog Cheesecake, Caramelized Apples; Mocha Dacquoise; Cranberry Delice; Apple Walnut Tiramisu; and Yule Log.

The Grand Pastry Buffet also features Assorted Mini French Pastries with Petits Fours Sec, Petits Fours Glace and Chocolate Truffles. Individual mousses will be Pistachio, Raspberry and Valhrona Chocolate. Mini Creme Brulees will be served, and the flambe station will feature Bananas Foster and Cherries Jubilee.

Centerpieces will include Croquembouche; Reindeer, Chocolate Trees; Snow Men; Santa Claus; and Cluster of Candles. A silent auction of the centerpieces will benefit Habitat for Humanity.

At the pre-dinner reception at Le Jeune Chef restaurant, Blanc de Blanc Champagne will be served by the Wine and Beverage class.

Prepared and served by the Spa, Regional American Cuisine and Tableservice classes, the hors d’oeurves will include Warm Brie and Apple/Cranberry Pepper Conserve on Crostini; Cured Farm Raised Trout served on crisp Danish cucumber with watercress gelee; Lobster and Vegetable Pockets; and Assorted Meat and Seafood Sausages, served with imported mustards and vegetable aioli on miniature rye croustades.

Prepared by the Advanced Garde Manger Class, the carving stations and cold display platters in the Susquehanna Room will feature Cured Beef, Pork and Salmon, carved to order and served with assorted fruit and vegetable chutneys and condiments, sourdough and herbed French bread. The accompanying wines will be Fleur de Pinot Noir and Cabernet Meritage.

Assorted Pates, Terrines and Galatines will be served with Salmon Run Chardonnay and Dry Riesling wines.

Gourmet selections of cheeses, assorted grapes and artisan breads will be offered as well, and the accompanying wines will be Dry Riesling and Barrel Fermented Chardonnay.

Savory cooking display stations will include a Vegetarian Fresh Pasta and Grain Station, prepared by the Spa Cuisine Class and accompanied by Barrel Fermented Chardonnay.

The Classical Cuisine Class will prepare Brined Char-Grilled Wild Boar served with kiln-dried shiitake mushroom and dried cherry compote; thyme-scented pork glace and roasted vegetables. The accompanying wine will be Fleur de Pinot Noir.

Another station will feature Roast Tenderloin of Beef stuffed with spinach, roasted peppers and regional goat cheese, merlot beef glace and wild rice pancake. The accompanying wine will be Cabernet Meritage.

Sauteed Shrimp with Gorgonzola Cheese and Risotto will be offered at another station, served with Salmon Run Chardonnay.

Sauteed Foie Gras and Chanterelles, flamed with brandy and shallots and served on brioche, also will be offered, and the accompanying wine will be Semi Dry Riesling.

Rabbit Streudel will be prepared by the American Regional Cuisine Class, accompanied by Cabernet Meritage.

The Wine and Beverage and the Advanced Dining Room classes will prepare a Flaming Coffee and Tea Station.

Some tickets are still available for the Distinguished Visiting Chef Dinner. To make reservations, please call the Special Events Office at Penn College at (570) 320-5229.

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