Culinary Students Enter Original Veal Recipes In Third Annual Cook-Off
Pictured are, from left, Patrick Conway, CEO, Pennsyl
vania Restaurant Association; Wendy Wagner, student, Le
Cordon Bleu; Chad Kolaric, student, Harrisburg Area
Community College; Charlie Gipe, executive chef, Giant
Center.
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PITTSBURGH (Allegheny
Co.) Culinary students across
the Commonwealth entered the
third annual “Veal Cook-Off
Challenge” this spring, with win
ners named at the Pennsylvania
Restaurant Show, April 1 in
Pittsburgh.
The Pennsylvania Beef Council
sponsored the competition to en
courage aspiring chefs to create
veal center-of-the-plate entrees.
Professional chefs sifted
through students’ original entries
judging recipes based on cooking
methods and availability of cuts
at retail.
The judges selected Chad Ko
laric’s Mediterranean Stuffed
Veal Scaloppini with Wild
Mushrooms in a Veal Glaze and
Wendy Wagner’s Veal Chops
with Fennel and White Wine
served with Tuscan Beans as
contest finalists, with both stu
dents receiving $250 in prize
money for their recipe.
Kolaric studies culinary arts at
Harrisburg Area Community
College; Wagner is a student at
Le Cordon Bleu, Pittsburgh.
Kolaric and Wagner traveled
to the Pennsylvania Restaurant
Show in Pittsburgh to prepare
their award-winning entries and
compete for prizes in the “Best of
Show” and “People’s Choice”
categories.
Andrew G. lannacchione,
CEC, AAC, consulting cor
porate chef for U.S. Food
service Altoona/
Greensburg/Freedom and
Charlie Gipe, CEC, Giant
Center executive chef,
awarded Wagner’s Veal
Chop dish the “Best of
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Judges deliberate during the third annual “Veal Cook-
Off Challenge.”
Show,” while Kolaric was the All entries will be printed in a
crowd favorite and garnered the consumer recipe brochure this
“People’s Choice” award,
Ida’s
Notebook
Ida Risser
Easter traditions are important to families. Each family probably
adds something to the things that their parents did on that special
Sunday morning.
On the Saturday afternoon before Easter we colored hard boiled
eggs. Each child tried to have the prettiest egg. Even as my mother
and grandmother colored eggs with dried onion skins so, I do too.
They get unusual patterns and shades of orange,
yellow, and brown.
I think the Easter bunny had as much fun hid
ing the baskets of Easter candy as the children did
hunting them. They were usually hidden in con
sideration of the height of the child. Occasionally,
they needed hints as to where the basket was hid
den.
We then had a breakfast that was different than
any regular meal. The beef tongue was smoked,
cooked, and sliced after being refrigerated. And,
with this delicacy we always served toast and
three-minute eggs. Other mornings we had cereal
and fruit with milk. Living on a dairy farm we bot
tled six or eight quart of milk every day. It was a
job that the children found quite boring. But, they
drank lots of milk and all of them got tall, al
though the grandchildren are even taller.
At last, after spending the winter months in the
hospital, my husband has come home. He can
walk with a cane but all of the doctors could not
cure his infection. So, we
shall have to live with it,
and hope that it will not
get worse. Then, he’d
need another major op
eration.
Editor’s note: Sever
al readers have ex
pressed interest in
sending get-well cards
to Ida’s husband,
Allen. Lancaster
Farming would be glad
to forward your cards
and letters to Ida’s at
tention. Send them to
Ida Risser, Lancaster
Farming, P. O. Box
609, Ephrata, PA
17522 and we will be
glad to forward them.
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