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Fall 2008 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.
Let's Do Brunch Together Again (9/22)
Sandwiches and More (10/20)
Bring Your Beer (11/17)
Scott Brouse–The Glass Onion
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 seven years at Front Street Station, and was the chef at the Inn at New Berlin. Scott has been featured twice nationally on PBS with Gail Grew and Country Inn Cooking. He is the co-owner of The Glass Onion.
Let's Do Brunch Together Again (9/22)
Dinner in Key West (9/29)
Sandwiches and More (10/20)
Roasting in Autumn (10/27)
Bring Your Beer (11/17)
A Special Dinner (11/24)
Roger Fink–Pazzo
Chef Roger is the Food and Beverage Manager at the Holiday Inn Williamsport. Roger is the chef/owner of Pazzo in Williamsport, and previously the chef at the Williamsport Country Club.
Ravioli (9/8)
Sushi(10/6)
Rustic Italian (11/3)
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).
Fall Bounty (9/18)
Richard 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, and starting up new large kitchens in hospitals and hotels. His current position is 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.
Healthy Tailgate (10/8)
Alison Kaminski
Alison with the help of her husband owns and operates their business called "Simply Mediterranean" here in town where she sells her products at 2 local farmers markets, Williamsport on Saturdays, and Eagles Mere on Wednesday. She also takes orders through out the winter months. Alison has taught at Now We're Cooking, as well as several other cooking classes at local co-ops.
Alison has created and developed the recipes that are on her menu. Her desire is to educate people about the importance of healthy eating, using moderation, and being choosy about the foods you eat, to maintain a healthy lifestyle. Substituting whole grains such as spelt and quinoa as an alternative for white and enriched flours, but not substituting taste.
Lamb Lovers (9/30)
Holiday Breads and Desserts (10/28)
J. Scott McNeill
Scott has long experience in Williamsport restaurants and clubs. He managed 21 Club, now Franco’s, for seven years, the Ross Club for more than five 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 two cookbooks.
Holiday Entrees (12/2)
Liz Miele
Liz grew up in her family’s restaurants, first at the Court and Willow Café in downtown Williamsport, then at the Peter Herdic House in the Historic District. Despite swearing that she’d never go into the business, she’s worked in restaurants and kitchens her whole life, both in the front of the house and the back, and she’s learned, both at home with her relatives and abroad in Italy, to love cooking. Now she runs the kitchen at the Peter Herdic House, where she’s lucky enough to spend all of her time thinking about and working with her life’s passion—fresh, local food.
Festive Desserts (12/1)
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
Extraordinary Holiday Gumpaste Flowers (11/8)
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.
A Taste of Italy (9/4)
Mexican Favorites (10/9)
Hearty International Soups (11/13)
Kevin Nash–33 East, Smokey Joe’s
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.
Grilled Gourmet Pizzas (9/20)
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.
Stepping Stones to Italian Cuisine (10/4)
Phyllis Reynolds
Phyllis Reynolds became macrobiotic in 2003 in order to heal from an illness. She attended The Strengthening Health Institute (SHI) in Philadelphia, PA. SHI is dedicated to Macrobiotic education and healing through the understanding of the power of whole foods. In 2006, Ms. Reynolds completed the Comprehensive Certification Program at SHI to become a Macrobiotic counselor and teacher. Because of the dramatic improvement in her life as a result of becoming Macrobiotic, she seeks to help others move toward health.
Macrobiotic for Baby & Child (9/10)
Macrobiotic Basics (10/15)
Scott E. Willard
– The Glass Onion
Scott has recently returned to the Susquehanna valley after a 20 year absence. For nearly the last two decades, he has lived and cooked in America’s southwest. In phoenix, Arizona he was a private caterer and the owner-chef of the '' Coronado Café''. The restaurant was located in a quaint historic building in downtown Phoenix. The menu focused on regional farm cooking, which the media coined ''gourmet home-style''. He is happy to be back in the area, and eager to share his experience and love of food. He is the co-owner of The Glass Onion.
Fall into Mexico (9/15)
Sunday Dinner Party (10/13)
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.
Introduction to Cake Decorating (10/22)
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