Flavors of the Farm Show: The Culinary Connection

HARRISBURG, Pa., Jan. 5 /PRNewswire/ — People who visit the Farm Show find the closer they get to the Main Exhibit Hall, the hungrier they become and the more their mouths water. Little doubt this is due to the wonderful treats and tempting aromas of the Culinary Connection.

The 2006 Farm Show will be no different. This year’s event features three of the country’s finest culinary artisans and some of Pennsylvania’s most notable chefs.

Stove burners will be lit beginning at 11 a.m., Saturday, Jan. 7, when Dave Lieberman, host of the Food Network’s “Good Deal with Dave Lieberman,” takes the Pennsylvania Kitchen Stage. The Philadelphia native is also the author of “Young and Hungry” – a collection of tasty recipes made with inexpensive, everyday ingredients.

Sunday, visitors can watch as Robert “Chef Bobo” Surles continues his crusade to improve the eating habits of school children, seeking to transform lunch menus by adding healthy foods with great taste. Surles is the author of “Chef Bobo’s Good Food Cookbook.” He will host demonstrations at noon and 1 p.m.

Howard Helmer, the “World’s Fastest Omelet Maker,” according to the Guinness Book of World Records, returns to the Culinary Connection this year. Chef Helmer has spent the last 30 years scrambling to spread the word about the incredible egg. He has appeared on “Oprah,” “Good Morning America,” “Live with Regis and Kathie Lee,” and the Food Network’s “Cooking Live.” He will amaze audiences Wednesday, Jan. 11, at noon and 2 p.m.

The Pennsylvania Kitchen Stage will also feature renowned Pennsylvania chefs throughout the week, including:

— Fritz Blank, owner, chef de cuisine, Deux Cheminees, Philadelphia
— Ryan Clay, executive chef, Zia’s Trattoria, Harrisburg
— Barry Crumlich, executive chef, Pennsylvania Governor’s Residence,
Harrisburg
— Dawson Flinchbaugh, owner, Flinchy’s Restaurant, Camp Hill
— Paul Francis, executive chef, Colonial Country Club, Harrisburg
— Betty Groff, Groff’s Farm Restaurant, Mt. Joy
— Douglas Kirkland, executive chef, Rillo’s Restaurant, Carlisle
— Michael Kubarek, executive chef, Sasha’s Hideaway Restaurant,
Harrisburg
— Gill Lewis, culinary specialties chef, Giant Super Food Store, Camp
Hill
— Eric Notter, executive chef, Lebanon Country Club, Lebanon
— John Reis, director of food and beverage, Harrisburg Hilton & Towers
— Bill Scepansky, corporate chef, Four Seasons Produce Co., Lancaster
— Wes Trout, corporate chef, Thermador, King of Prussia
— Jason Viscount, chef de cuisine, Harrisburg Hilton & Towers

The Kitchen Stage is only one part of the Culinary Connection exhibit. Other features also highlight the best of Pennsylvania agricultural producers and food processors. The Marketplace features delicious, high-quality products – many bearing the PA Preferred brand – while the Food Pantry showcases products produced across the state. Food Pantry displays showcase fruits, vegetables, dairy and meat products, wines, poultry and fish products, and private-label brands.

For more information on the Culinary Connection, and to view a complete schedule of cooking demonstrations, visit http://www.farmshow.state.pa.us/ or contact Frank Jurbala at 717-783-8462.

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