Winter 2012 Chefs/Presenters

Mike Benfer – Inn at New Berlin
Mike has cooked in various local restaurants since high school. He spent four years as the chef at the Hotel Pillow, four years as the chef at Wayne’s Fairview Inn and is currently the chef at Gabriel’s at the Inn at New Berlin.

Scott Brouse–The Carriage Corner
Scott spent four years in the Navy, in Key West, where he learned how to cook. He has cooked at the Sheraton, was the chef for 7 years at Front Street Station, the Inn at New Berlin and co-owner of The Glass Onion. Scott has been featured twice nationally on PBS with Gail Grew and Country Inn Cooking. He currently is the executive chef at The Carriage Corner in Mifflinburg PA.

A Super Bowl Party (1/23)
Brunch Time (2/20)
West of the Mississippi, South of I-70 (3/19)
Hot Diggity Dogs (4/23)

Roger Fink
Roger is the Food and Beverage Manager of The James and Events by The James at The Holiday Inn in downtown Williamsport. He previously was the chef/owner of Pazzo and Executive Chef at The Williamsport Country Club. Roger is also on the advisory board of the Pennsylvania College of Technology Culinary Arts Department.

Sweetheart Dinner (2/6)
Italian Comfort Food (3/5)
Roger's Salads (4/16)
Sushi 2012 (5/7)

David Hirsch- Moosewood
David Hirsch, a co-owner of Moosewood Restaurant since 1976, has been involved in many aspects of the restaurant business, from waiting on tables and cooking to creating menus, ordering supplies and produce, managing employees, and planning the expansion of the facility.

David is an informative and entertaining presenter of classes, demonstrations, lectures, and workshops with an emphasis on vegetarian and vegan cooking and cooking with fresh herbs and edible flowers. He has also enjoyed his work as a consultant on vegetarian cooking and menu planning for commercial food service operations. His television appearances include discussions and demonstrations of cooking from the garden and freezing techniques for fresh herbs and vegetables on New York Lawn and Garden (PBS) and Just in Time (CNN).

Spring Green (4/26)

Richard "Hosch" Hoschar
Chef “Hosch” graduated from the Culinary Institute of America in 1977. His experience includes owning his own restaurant, being the head chef at a country club, starting up new large kitchens in hospitals and hotels and executive chef of the Susquehanna Health System. He has been teaching classes on healthy cooking for the past 20 years, and co-authored a recipe book which sold over 60,000 copies in the Nashville, TN area. Hosch has recently obtained his Prochef Certification Level II from the Culinary Institute of America. He currently is owner of Chef Hosch and Ann Catering.

Stir the Pot (2/9)
Method Cooking (3/8)

Suzann Major
Sue has been an instructor at The Pennsylvania College of Technology for the past 26 years. She is the owner/operator of Grammy Sue’s Cakes and Cookies and is a devoted chocoholic! She has studied chocolate and sugar under Ewald Notter and Albert Kumin.

Easter Eggs (4/2)

J. Scott McNeill
Scott has long experience in Williamsport restaurants and clubs. He managed 21 Club, now Franco’s, for 7 years, the Ross Club for 5 ½ years, and was the chef of the Peter Herdic House for 16 years. Scott is the owner of Crystal Palette Catering. He teaches Social Studies and Introduction to Cooking for the WASD, and has authored 2 cookbooks.

Paella Party (4/17)

David Miele
David was the chef/owner of the popular Williamsport landmark; The Hillside Restaurant for many years. He currently is the chef/owner of Hillside Catering, Montoursville, PA and the exclusive caterer for the Acacia Club and the Benjamin Ballroom in Williamsport.

Comforting Hillside Favorites (1/31)
Appetizers the Hillside Way (2/21)
Classic Hillside Diinner (3/27)
Hillside Spring Fishes (4/24)

Kim Morrison
Nationally recognized, Kim has been decorating cakes for the past 23 years, and specializes in gum paste flowers and buttercream-frosted cakes, done in the style of rolled fondant. She has been in business for the past 20 years and has won many awards for her cake designs. Her philosophy is: Cakes should taste even better that they look!

• Winner, Grand Prize at the National Wedding Cake Competition 2003 and 2004
• Featured on The Food Network, “Here Comes the Cake,” 2004

Gumpaste Peonies (3/3)
Gumpaste Cymbidium Orchid (3/3)

Linda Murray – Spring Garden Foods
After leaving the corporate world twelve years ago, Linda has focused her energies on creating healthful, nutritious meals. She is an accomplished vegetarian cook who has prepared meals for groups, events and individuals. Currently she offers a take-out service in Mansfield, PA.

Hearty International Soups (1/26)
Main Dish Pastries(2/23)
Tempting Side Dishes (3/29)
Festive Spring Dinner (4/19)

Kevin Nash
Kevin Nash graduated from Johnson and Wales University in Providence, Rhode Island. He moved to Williamsport in 1991 and was chef at the Old Corner Hotel until 2000. He opened 33 East in December of 2000 and Smokey Jo’s in November of 2003. Kevin is a part time faculty member at Pennsylvania College of Technology and an advisory board member to the Culinary Arts department there. He also has a part time restaurant consultation service.

Soups for the Soul (1/30)
Contemporary Appetizers (2/27)

Grace Pilato
Grace Pilato was born in a Sicilian mountain village. From her close knit family she learned to make the homey traditional dishes of her mother country – and the joys of preparing and eating them together. Now a popular cooking instructor, cookbook author, and accomplished potter, Grace brings her talents, knowledge, and love of Italian cooking to her teaching.

Dinner in Sicily (5/4)

Mark Veraguth – Dr. Frank Vinifera Wine Celler
Mark is the head winemaker for Dr. Frank Vinifera Wine Cellars. He has been at the winery since 1989. A native of California, Mark a graduate of UC Davis. Mark heads an international team of winemakers, which brings expertise from various terriors and cultures, resulting in Dr. Frank’s being named “Best in the East” for multiple years. In addition, Mark operates a private grafting business from root stock and cuttings.

Spring Fling Wine Pairing (4/13)

Dr. Frank Vinifera Wine Cellar

Dr. Frank Vinifera Wine Cellars has long been associated with the New York wine revolution.  Its founder, Dr. Konstantin Frank, helped pioneer the introduction of the European vitis vinifera grapevines in the eastern United States.  Now in its third generation, Dr. Frank Vinifera Wine Cellars continues to be New York’s most award-winning winery since 1962.

In 2010, the winery ended the year with a total of 52 gold medals.  2009 was a particularly exceptional year for Dr. Frank Wine Cellars with a total of 67 gold medals, more gold medals than the winery has received in any other year.  Dr. Frank Vinifera Wine Cellars is proud of its international winemaking team with each member bringing in their particular expertise.  The talented group includes winemakers from  California, Australia, France and Germany.  The focus on world class wines continues with each generation of the family, each member living up to the Frank Family tradition of excellence.

Becky (Johnson) Yeagle
Becky’s love of baking was fostered by her mother, Barb Johnson. Together they started Barb and Becky’s Confections over 10 years ago. Becky continues to carry on the tradition of making and decorating beautiful cakes for all occasions.

Intro to Cake Decorating (3/12)