2013 Farm Show Recipes

Comfort Food Makeover featuring Broccoli-Cheddar Soup
presented by Beth Stark, Registered Dietitian, Weis Markets

Butternut Parmesan Pasta Toss
presented by David Taddei, Executive Assistant Chef, DelGrosso

Wild Mushroom & Gruyere Tart with Baby Arugula Salad
presented by Barry Crumlich, Executive Chef, Pennsylvania Governor’s Mansion & The First Lady of the Commonwealth of Pennsylvania, Susan Corbett

Kettle Style Jambalaya, Toasted Sweet Pepper Baguette, and Sweet Pepper Compound Butter
presented by Karen Moore, Food Service Specialist and Prepared Foods Technician, Weis Markets

Tesoro Marinara Sauce
presented by Jason Plona, Value Stream Manager, East Coast Fresh Cuts

Smothered Shrimp and Sausage “Etouffee”
presented by Paul Mach, Chef Instructor, Pennsylvania College of Technology

Roasted Loin of Pork with a Sausage, Apple and Cranberry Stuffing
presented by John Reis CFBE, Corporate Executive Chef, Harrisburg Hilton

Fried Apple Bread Pudding
presented by John Reis CFBE, Corporate Executive Chef, Harrisburg Hilton

Apple Crème Brulee with a Caramelized Apple Cider Sauce and Candied Apple Peels
presented by Autumn Patti, Chef Instructor, Harrisburg Area Community College

Breast of Turkey Cutlet with Apple Risotto, Kale and Jalapeño Sauté with Birch Beer Reduction
presented by Allen Friend, Executive Chef, Woods Creek Grill, Jonestown, PA 

Apple Stuffed Four Story Hill Farm Suckling Pig with Apple Caramel Swirl Ice Cream
presented by Allan Rupert, Executive Chef, Hollywood Casino at Penn National Race Course