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Penn College announces winners of annual Food Show


Pennsylvania College of Technology recently named the winners in its annual Food Show, during which students showcased final projects for the fall semester for judges and visitors from seven secondary schools.

Taking home the Chef Eugene Mattucci Best of Show Award was a three-student team that produced a “Fiesta!” cold platter and charcuterie board display. The piece was their final project for the Advanced Garde Manger course and included a chopped fiesta quinoa salad; haymarket pate en croute with ground pork, pork belly, veal shoulder, and Mexican herbs and spices; apricot and green chile chutney; Monterey Jack cheese; and smoked duck ham.

Winners of the Chef Eugene Mattucci Best of Show award at Pennsylvania College of Technology’s annual Food Show are, from left, Victoria J. McLamb, of Williamsport; Keowa A. Clemens, of York; and Sherly F. Mendez, of Tobyhanna. The students teamed up to create a “Fiesta!”-themed cold platter and charcuterie board display.
Winners of the Chef Eugene Mattucci Best of Show award at Pennsylvania College of Technology’s annual Food Show are, from left, Victoria J. McLamb, of Williamsport; Keowa A. Clemens, of York; and Sherly F. Mendez, of Tobyhanna. The students teamed up to create a “Fiesta!”-themed cold platter and charcuterie board display.

The winning team consisted of Keowa A. Clemens, of York; Victoria J. McLamb, of Williamsport; and Sherly F. Mendez, of Tobyhanna.

The Best of Show Award is named for the late chef/owner of Mattucci’s Italian Restaurant in Mount Carmel. Mattucci was a longtime Penn College advisory committee member and Food Show judge.

Other winners are:

Advanced Garde Manger

  • First, “Fiesta!” by Clemens, McLamb and Mendez
  • Second, “Southern Asian Cuisine” by Madison P. Erb, of Montgomery, and Kaitlyn M. June, of Muncy
  • Third, “Italian Pork” by Nicholas M. Hanson, of Bernville, and Austin R. Phillips, of Hanover

Classical and Specialty Dessert Presentation

  • First, Alexis N. Youse, of Pottstown: pomegranate chocolate mousse with a chocolate cookie crust, Chantilly cream, pomegranate sauce and chocolate decorations
  • Second, Ashley L. Geist, of Huntingdon: chocolate mousse with strawberries, yellow cake, strawberry coulis and chocolate straws, served in a caramel bowl
  • Third, Lindsey E. Miller, of Macungie: napoleon pastry with blackberry Bavarian cream, pistachio Bavarian cream and a bubble sugar decoration
  • Honorable mention, Dane S. Druckenmiller, of Hellertown: citrus tart with caramelized oranges, a citrus mascarpone filling, whipped cream and chocolate straws

Also taking part in the Food Show were students in the Hospitality Beverage Management Services and Controls class, who prepared original “mocktails” (nonalcoholic mixed drinks) to be sampled by the show’s visitors.

The People’s Choice winner, determined by visitors’ votes, was “Spike-Less Hot Cider,” created by Angela M. Linde, of Harrisburg, and Summer L. Showers, of Aspers. Their drink contains apple cider, light brown sugar, ground cloves, ground cinnamon and orange juice, served warm.

The Food Show provides a venue for students to share their final projects and to gain feedback from industry professionals. This year’s judges were George Logue, a 2010 graduate and owner/ chef of Herman & Luther’s; Chip Roush, owner of Moon & Raven Public House; and Sue Mayer, a retired baking and pastry arts faculty member.

The event also offers a learning experience for high school students interested in hospitality-related careers, who make a visit to the show as part of a daylong campus experience.

To learn more about the college’s majors in culinary arts, baking and pastry arts, and business administration: restaurant and hospitality operations, call 570-327-4505 or visit the School of Business & Hospitality.

For information about Penn College, a national leader in applied technology education, email the Admissions Office or call toll-free 800-367-9222.

– Photos by Jennifer A. Cline, writer/magazine editor

The second-place Advanced Garde Manger entry, made by Madison P. Erb, of Montgomery, and Kaitlyn June, of Muncy, showcases Southern Asian Cuisine with pork and veal haymarket pate, ginger chutney, an Asian chickpea salad, ceviche cured and smoked tuna fillet over a bed of white rice, smoked Paneer cheese and Asian flat bread.
The second-place Advanced Garde Manger entry, made by Madison P. Erb, of Montgomery, and Kaitlyn June, of Muncy, showcases Southern Asian Cuisine with pork and veal haymarket pate, ginger chutney, an Asian chickpea salad, ceviche cured and smoked tuna fillet over a bed of white rice, smoked Paneer cheese and Asian flat bread.

The third-place Advanced Garde Manger entry, an “Italian Pork” display with pate en croute, caprese salad, smoked Asiago cheese, focaccia, apple chutney, and seasoned, cooked and lightly smoked Porchetta di Testa. The entry was produced by Nicholas M. Hanson, of Bernville, and Austin R. Phillips, of Hanover.
The third-place Advanced Garde Manger entry, an “Italian Pork” display with pate en croute, caprese salad, smoked Asiago cheese, focaccia, apple chutney, and seasoned, cooked and lightly smoked Porchetta di Testa. The entry was produced by Nicholas M. Hanson, of Bernville, and Austin R. Phillips, of Hanover.

Noah E. Siegle, of Milesburg, serves up laughs along with his “’Darker’ Root Beer Mocktail Float,” which includes root beer, cinnamon, nutmeg, tamarind puree and molasses ice cream.
Noah E. Siegle, of Milesburg, serves up laughs along with his “’Darker’ Root Beer Mocktail Float,” which includes root beer, cinnamon, nutmeg, tamarind puree and molasses ice cream.

The first-place dessert, made by Alexis N. Youse, of Pottstown, is a pomegranate chocolate mousse with chocolate cookie crust and Chantilly cream.
The first-place dessert, made by Alexis N. Youse, of Pottstown, is a pomegranate chocolate mousse with chocolate cookie crust and Chantilly cream.

A chocolate mousse with strawberries, served in a caramel bowl, earns second place in the Classical and Specialty Dessert Presentation class. It was created by Ashley L. Geist, of Huntingdon.
A chocolate mousse with strawberries, served in a caramel bowl, earns second place in the Classical and Specialty Dessert Presentation class. It was created by Ashley L. Geist, of Huntingdon.

Lindsey E. Miller’s napoleon pastry with blackberry Bavarian cream, pistachio Bavarian cream and a bubble sugar decoration takes third place. Miller is from Macungie.
Lindsey E. Miller’s napoleon pastry with blackberry Bavarian cream, pistachio Bavarian cream and a bubble sugar decoration takes third place. Miller is from Macungie.

Dane S. Druckenmiller’s citrus tart with caramelized oranges receives honorable mention from judges. Druckenmiller is from Hellertown.
Dane S. Druckenmiller’s citrus tart with caramelized oranges receives honorable mention from judges. Druckenmiller is from Hellertown.

Students in Hospitality Beverage Management Service and Controls prepare nonalcoholic mixed drink samples as high school students peruse the Food Show. From left are Chad R. Biichle, of Watsontown; Madison Y. Cooper, of Harrisburg; Jeanne L. Booth, of Williamsport; Angela M. Linde, of Harrisburg; and Summer L. Showers, of Aspers.
Students in Hospitality Beverage Management Service and Controls prepare nonalcoholic mixed drink samples as high school students peruse the Food Show. From left are Chad R. Biichle, of Watsontown; Madison Y. Cooper, of Harrisburg; Jeanne L. Booth, of Williamsport; Angela M. Linde, of Harrisburg; and Summer L. Showers, of Aspers.

The People’s Choice Award-winning mocktail, “Spike-Less Hot Cider,” concocted by Linde and Showers, is served with a baked apple slice and whipped cream.
The People’s Choice Award-winning mocktail, “Spike-Less Hot Cider,” concocted by Linde and Showers, is served with a baked apple slice and whipped cream.

A “Cr-apple Mary Spritzer,” the creation of Evan R. Amatore, of Easton, and Hailey R. Dunn, of York Haven. The mocktail contains apple-cranberry sparkling water, apple juice, cranberry juice, lemon juice, rosemary simple syrup, Gala apple slices, and fresh rosemary and cranberries for garnish.
A “Cr-apple Mary Spritzer,” the creation of Evan R. Amatore, of Easton, and Hailey R. Dunn, of York Haven. The mocktail contains apple-cranberry sparkling water, apple juice, cranberry juice, lemon juice, rosemary simple syrup, Gala apple slices, and fresh rosemary and cranberries for garnish.

“Asian with an American Twist,” by Christopher M. Bashaw, of Jersey Shore, and Alexis D. Scatamacchia, of Fleetwood, includes a pate en croute with pork, rabbit, garlic, rosemary and Granny Smith apples; sweet and sour cranberry chutney; a cucumber salad; cured and smoked salmon served over wasabi cream cheese; homemade milk bread with smoked herb compound butter; and whipped Brie with honey.
“Asian with an American Twist,” by Christopher M. Bashaw, of Jersey Shore, and Alexis D. Scatamacchia, of Fleetwood, includes a pate en croute with pork, rabbit, garlic, rosemary and Granny Smith apples; sweet and sour cranberry chutney; a cucumber salad; cured and smoked salmon served over wasabi cream cheese; homemade milk bread with smoked herb compound butter; and whipped Brie with honey.

Chocolate cake with blueberry sauce, fit for a starry, starry night.
Chocolate cake with blueberry sauce, fit for a starry, starry night.

Amatore prepares mocktail samples.
Amatore prepares mocktail samples.

An over-the-top (of the rim) presentation for chocolate cake with French meringue.
An over-the-top (of the rim) presentation for chocolate cake with French meringue.

Hanson talks with visiting high school students.
Hanson talks with visiting high school students.

An apple cider cinnamon cupcake, topped with cinnamon cream cheese frosting, caramel and a sugar-dipped cranberry.
An apple cider cinnamon cupcake, topped with cinnamon cream cheese frosting, caramel and a sugar-dipped cranberry.

Jacob G. Clarke (right), of Wilmington, Del., answers a high school student’s questions about his entry for the Advanced Garde Manger course.
Jacob G. Clarke (right), of Wilmington, Del., answers a high school student’s questions about his entry for the Advanced Garde Manger course.

A dessert features chocolate and raspberries.
A dessert features chocolate and raspberries.

An “Inverted Black Forest” dessert: cherry sponge cake, Bing cherry halves, whipped cream, chocolate cremeux, crumbled chocolate tart, cherry coulis and rosemary sprigs.
An “Inverted Black Forest” dessert: cherry sponge cake, Bing cherry halves, whipped cream, chocolate cremeux, crumbled chocolate tart, cherry coulis and rosemary sprigs.

The charcuterie board for the Best of Show-winning “Fiesta!” entry.
The charcuterie board for the Best of Show-winning “Fiesta!” entry.

“A Taste of the Midwest,” by Clarke and Abbey R. Mefferd, of Boyertown, includes a salad with Bosc pears, lightly poached in champagne and spices; pheasant breast cured in beer and spices and then hot smoked; homemade mustard marinated in dark beer; a pate en croute filled with chicken liver, fat back pork and pheasant tenderloins; cold-smoked, aged New York Cheddar; homemade crackers; and cranberry compote.
“A Taste of the Midwest,” by Clarke and Abbey R. Mefferd, of Boyertown, includes a salad with Bosc pears, lightly poached in champagne and spices; pheasant breast cured in beer and spices and then hot smoked; homemade mustard marinated in dark beer; a pate en croute filled with chicken liver, fat back pork and pheasant tenderloins; cold-smoked, aged New York Cheddar; homemade crackers; and cranberry compote.

Siegle, Amatore and Dunn serve the crowd.
Siegle, Amatore and Dunn serve the crowd.

 

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