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Creative Cuisine Series Shares Faculty Expertise With Public

Beginning in May, Pennsylvania College of Technology will offer a series of cooking demonstrations to the public.

The Creative Cuisine Series features six sessions presented by faculty and professional staff in the college’s School of Hospitality. Sessions begin with a demonstration of each menu item, after which the items will be served to participants, who will take home the recipes. The sessions take place on campus in the Thompson Professional Development Center, and a cash bar will be available at each unique session.

The inaugural workshop, “Spanish Tapas,” is scheduled for 6-9 p.m. on May 5. Chef Robert A. Armstrong, sous chef, will teach participants to make a variety of tapas small servings of food eaten before a meal. Featured at this presentation among several others will be grilled mahi escabeche; house-made chorizo sausage Queso Azul-stuffed red potatoes; and salpicon mini tartlets filled with shrimp, scallops, artichokes and sherry. Enjoy the presentation with house-made fresh or frozen Spanish sangria from the cash bar.

“Pennsylvania Beer Pairing” is scheduled for 6-9 p.m. on June 5. Chef Charles R. Niedermyer, instructor of baking and pastry arts/culinary arts, will offer a celebration of the region’s rich Pennsylvania Dutch heritage through this pairing of food and micro-brewed beers from Elk’s Creek and Aleworks in Millheim. The menu includes a creamy bleu cheese and caramelized onion quiche, pan-seared flat-iron steak, all topped off with a decadent liquid-centered chocolate cake with house-made salted caramel ice cream. Each course will be paired with an appropriate ale or porter, included in the event.

“International Brunch” is scheduled for July 10, 11 a.m. to 2 p.m. on the Professional Development Center’s outdoor patio. Niedermyer will present brunch with an international flair, including French Viennoiserie, Spanish frittatas, Italian Caprese salad and grilled duck breast served with Israeli couscous. Enjoy the demonstration and meal with a “build-your-own” Bloody Mary cash bar.

“Pennsylvania Farmer’s Market Dinner” is scheduled for 11 a.m. to 2 p.m. Aug. 6. Armstrong will demonstrate dinner courses prepared using 100 percent Pennsylvania food products. To name just a few, he will prepare such local favorites as sweet-corn fritters, smoked pork loin, chilled peach chutney bisque and country fair time fresh berry pudding. A specialty martini cash bar will be available during this event.

“Afternoon Tea & Biscuits” is scheduled for 1-3 p.m. Aug. 28. Chef Monica J. Lanczak, instructor of hospitality management/culinary arts, will demonstrate Parisian macaroons, madeleines and butter cookies. Afterward, enjoy them with a traditional English tea service. Each participant will take home a box of the demonstrated cookies.

A concluding event is planned for fall, involving local restaurants and pubs.

To register for any session in the Creative Cuisine Series, or to learn about other personal-enrichment courses at Penn College, visit online , call 570-327-4775 or e-mail .

For general information about the college, visit on the Web , e-mail or call toll-free 800-367-9222.

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