Red, White, And Beef At July 4 Chef Steak Challenge
Judges taste entries in the Taste of Lancaster Flat Iron
Steak Chef Challenge.
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MIDDLETOWN (Lancaster
Co.) Six Lancaster restaurants
celebrated July 4 by participating
in an inaugural “Taste Of Lan
caster Flat Iron Steak Chef Chal
lenge” during the Great Balloon
Fest at the Lancaster Host Resort
and Hotel.
The competition exposed res
taurant chefs to the flat iron
steak, a new cut from the top
blade (shoulder) introduced to
foodservice and retail channels
through muscle profiling re
search funded by the national
beef checkoff program. The flat
iron is the second most tender
beef cut next to the tenderloin at
a more affordable price point for
restaurant patrons.
Each chef received two steaks,
courtesy of Darrenkamp’s gro
cery store and a mystery box of
ingredients. Participants also had
access to pantry items donated by
SYSCO of Central Pennylsvania
and cooking equipment supplied
by Harrisburg Area Community
College.
The chefs’ challenge? Prepare
an original entree with the flat
iron steaks and mystery box of
ingredients within one hour.
Jennifer Engle, Pennsylva
nia Wine Association execu
tive director; Timothy
Harris, Harrisburg Area
Community College chef in
structor; and two audience
members served as contest
judges. They scored each en
tree on flavor and appeal,
utilization of mystery box in
gredients and chef showman
ship.
Judges tallied scores and
presented the engraved
grand champion platter to
Chef Jim of Reflections Res
taurant, Leola. Legends Res
taurant, Lancaster Host, gar-
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Optional Slide
Ida’s
Notebook
Ida Risser
It has been a busy week as too
many things needed attention at
the same time. Besides doing
cherries and hull peas, I discov
ered that the black raspberries
were ripe. This year they are
quite weedy as no one had time
to tend them. But, my husband
still has hopes of getting out of
the house again when he can
walk. People do seem to appreci
ate it when we share the raspber
ries.
This year I made some jelly
from the berries. And, only some
one who has pressed their juice
through a cotton bag can appre
ciate the work that is involved.
Although, I do think it is the
most flavorful jelly that I can
make. It is one kind that I keep
for our family to use.
When I made a big apple cake
for a picnic, I also took time to
make some cherry pies. Through
nered second place.
Competitors who received
steak knives and aprons for their
efforts included Texas Road
house, Your Place, Carlos &
Charlie’s, and The Eatery at Gra-
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Nelson Blank
Lancaster Farming, Saturday, July 19, 2003-811
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the years I’ve kept an old tapico
box that has a good recipe print
ed on the side. And, that is what
I use when baking pies.
I’ve planted another long row
of green beans as the yellow ones
are only now bearing some. Dif
ferent kinds of squash have been
planted beside them but will be
quite late if they bear some.
We had a wind and rain storm
that blew down some trees. And,
I was surprised to see that my
long pea fence was blown over
too. My son and grandson came
and put some new posts in the
ground to hold the fence upright.
Because of all our rain, the peas
grew to be six- and seven-feet tall
and the weight was too much for
the posts. Some of the peas are
not picked as I keep my own seed
and so they must dry on the
fence.
nite Run.
The flat iron steak challenge is
just one project funded by Penn
sylvania’s beef, dairy and veal
producers through the national
beef checkoff.
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