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Students to Help Prepare ‘Mister Rogers’ Benefit Dinner

Six students fromPennsylvania College of Technology’sSchool of Hospitality will assist regionally and nationally acclaimed chefs in preparing the “Ewe Are Special”dinner, to benefit the Fred Rogers Center for Early Learning and Children’s Media, at the Jamison Farm on Sept. 24.

The Jamison Farm, in Latrobe, provides free-range lamb to the finest restaurants in the country including Penn College’s Le Jeune Chef Restaurant.

Chefs for the evening will be Greg Andrews of The Supper Club in Greensburg; Kathleen Blake of Pine 22 and The Rusty Spoon, both in Orlando, Fla.; Rick Laskie, of Parkhurst Dining Services at Saint Vincent College; Jamie Leeds, of Hank’s Oyster Bar in Washington, D.C.; and Jimmy Sneed, of Fresca on Addison in Richmond, Va.

The students, Arthur H. Byra, of East Stroudsburg; Katelyn R. Ciavardini, of Sayre; Marlee M. Horchen, of Johnsonburg; Lizabeth A. Mertz, of Northumberland; Kevin W. Pysher, of East Stroudsburg; and Clayton P. Tressler, of Jonestown, will serve in a support role to the chefs during the dinner.

They were chosen by Chef Michael J. Ditchfield, instructor of hospitality management/culinary arts, who is a longtime friend of John and Sukey Jamison, the farm’s owners.

“They have been guests at the college and have always wanted me to bring students to their farm and help out with an event,” he said.

The Fred Rogers (of “Mister Rogers’Neighborhood”) Center for Early Learning and Children’s Media is located at Saint Vincent College, also in Latrobe.

The menu:

AppetizersPetite pizza with merguez sausage (Andrews)

SaladSlow-braised lamb with late summer panzanella (Blake)

FirstCourseSoft-shell crab and crab cake combo (Sneed)

SecondCourse Local fall vegetable moussaka (Laskie)

Main CourseLamb rib chop with house pickled garlic and green tomato relish (Leeds)

Oven-roasted local potatoes, onions and peppers Braised greens with maple glaze (Andrews)

DessertLocal fresh fruit cobbler (Anne Hutchinson, Hanks’ Oyster Bar)

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