2 — <strong>Indiana</strong>’s Cookin’ - <strong>Indiana</strong> <strong>Gazette</strong>, Monday, March <strong>26</strong>, 20<strong>12</strong> INDIANA’S COOKIN’ SILVER PLATTER SPONSOR 556 Water Street Downtown <strong>Indiana</strong> PA1930 lentzkitchenandbath.com 724-465-9611 $500 FREE ACCESSORIES when you purchase a kitchen (minimum 14 cabinets). Must be ordered within 60 days from last day of show. Choose from: Roll-out Tray Appliance Garage Wine Rack Spice Rack Mullion Doors
<strong>Indiana</strong>’s Cookin’ - <strong>Indiana</strong> <strong>Gazette</strong>, Monday, March <strong>26</strong>, 20<strong>12</strong> — 3 <strong>Indiana</strong>’s Cookin’ to ‘Kick it Up’ this year By MARGARET HARPER mharper@indianagazette.net Ready for a fast-paced evening of culinary excitement? Want to sample some delicious cuisine, learn professional techniques … and help a good cause? <strong>Indiana</strong>’s Cookin’ show promises all that, according to Debbie Palmer, marketing director at The <strong>Indiana</strong> <strong>Gazette</strong>. With a theme of “Kick It Up!” <strong>Indiana</strong>’s Cookin’, brought to you by The <strong>Indiana</strong> <strong>Gazette</strong>, will feature six “up-and-coming chefs” from <strong>Indiana</strong> University of Pennsylvania’s Academy of Culinary Arts. The chefs will show their skills in an energetic demonstration while the audience learns to apply professional techniques in their own kitchen, said Palmer. The annual show will also feature the academy’s executive chef, Albert Wutsch, as well as longtime favorite Diane Wagoner, of the food and nutrition department at IUP, with her interns. The show is at 6:30 p.m. March 27 in Toretti Auditorium at the Kovalchick Convention and Athletic Complex. Doors open at 5 p.m., with vendors and concessions by Aramark at the Kick It Up Café. All proceeds benefit the <strong>Indiana</strong> County Community Action Program’s food bank. This year’s format strays from that of the last two years, when the show was a competition between three local chefs who were judged by the audience. This show will instead feature six academy students, who will prepare an appetizer, entrée and dessert for the STRAWBERRY AND ORANGE TRIFLE WITH VANILLA first half of the show, lasting about an hour. “All of the action is going to happen at once,” Palmer said. As the students are preparing the meal, Wutsch and Wagoner will interact with them and the audience. The audience will learn professional techniques that can be applied to cooking in the home. “It’s almost like teaching a man to fish,” Palmer said. “People will walk away with a wealth of knowledge.” The new format may at first seem a bit disjointed to the audience, Palmer said. While students are cooking, the audience will learn the technical terms. Once the food is prepared, Wagoner and Wutsch will review the recipes at each station. And throughout, the audience can follow along with their own recipe copies. Before the show, there will be a special drawing that participants may choose to enter for special treatment during the show. Six winners will be seated at tables at the front of the venue and will receive “black tie, white glove” service. Three will sample the appetizer, and the other three, dessert. Everyone in the audience will get a taste of the entrée. The menu for the evening is an appetizer of panseared spice crusted salmon, and shrimp with pineapple and orange Grand Marnier gastrique and salt and pepper asparagus. The entrée is pepper pot stew with cheesy polenta, and the dessert is strawberry and orange trifle with vanilla genoise cake and sabayon sauce with whipped cream and candied orange peel. As always, everyone will receive a gift bag with promotional items and a 20<strong>12</strong> Kick It Up! Cookbook. Lentz Kitchen and Bath is the Silver Platter Sponsor, Palmer said. The second half of the show will include Ask the Chef, prize drawings — with a grand prize of a professional chef’s kit donated by the academy — and a sneak preview of SALMON, SHRIMP AND ASPARAGUS the <strong>Indiana</strong> Arts Council’s March 30 Trashion show, with fashion from trash. The venue this year is Toretti Auditorium at the Kovalchick Complex in White Township. With the change comes “comfortable seating” and a “state of the art audio and visual sound system,” Palmer said. The IUP media department will record and film the show. Also in a different format this year is Candemonium, in which sculptures are erected from canned food. While in the past, this has been a competition among fraternities and sororities from IUP, this year, it is a collaborative effort throughout the entire Greek community, Palmer said. Members had the opportunity to sign up for whatever role they desired, from fundraising to building the sculptures. “We’re letting them tap into what comes naturally for them,” Palmer said. ✆NE EASY CALL, LOT’S OF GREAT CHOICES! •Salads •Hoagies •Appetizers •Wedgies •Pizzas •Desserts •Pasta 580 Philadelphia St. 724-463-8369 • Hiring Consultants • Dating Parties • Fund Raising for Schools Groups & Organizations Gifts For Many Occasions LOIS REPINE 724-639-9068 Tupperware Manager • loisrepine@yahoo.com CEC CEC CUTTING EDGE COUNTERTOPS TOPS Buy Direct From The Manufacturer LOWEST PRICE IN THE AREA... On Laminate Kitchen Tops Stop In Our Showroom! 724.397.8605 - TOLL FREE 888.816.0575 Hrs. Mon-Fri. 8-5; Sat. 8-<strong>12</strong>, Evenings by appt. 10064 Rt. 119 N., Marion Center, PA • www.cutting-edge-countertops.com
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