Festivity, Creativity Among Obvious Ingredients at Annual Food Show
– Photos by Jennifer A. Cline, writer/editor-One College Avenue
The blue-ribbon ice sculpture honors the City of Brotherly Love.
Thinking warmer thoughts, a sculptor fashions a tiki and surf board.
A chilly snowman wins second place.
A bread-dough sculpture honors a Mexican “Day of the Dead” tradition.
A tallow triceratops takes third.
A blue-ribbon kitten, sculpted of tallow
A tallow swan centerpiece earns second place in Artistic Buffet Decoration.
An inviting Christmas cottage, made by Brianna L. Klingler, merits third place in Principles of Chocolate Works.
Faculty and judges, from left, Charles R. Niedermyer, instructor of baking and pastry arts and culinary arts; Frank M. Suchwala, assistant professor of hospitality management and culinary arts; Tony Sapia (partly obscured), owner of Gemelli Bakers; Elizabeth Long-Furia, owner of Elizabeth’s An American Bistro; and Michael Davis, executive chef for Susquehanna Health, deliberate over the Classical and Specialty Desserts entries.
Best of Show was awarded to a “Homey Christmas Cottage” made by Ching Chan.
Willy Wonka’s House, by Nathan D. Strouse, joins creative entries.
Hanna A. Thompson-Hill’s Stone Cottage reaped second-place honors.
Lauren H. Case’s Log Cabin receives honorable mention.
An entry from the Sugar Art course, made by Tiffany A. Edwards, takes a blue ribbon.
Kelly E. Rockwell Renk’s red-ribbon sugar art
“Cardinal Christmas Cake” by Kristina M. Williams, rates first place among entries from the Cakes and Decorations course.
“Christmas in Narnia,” by Kendra J. Riggle, attracts honorable mention.
A chocolate, pistachio and pear dessert, made by Lewis D. Robinson, earns second place in the Classical and Specialty Dessert Presentation course.
A frosty dessert
A decorative, deconstructed s’more made by Ching Chan takes first place in Classical and Specialty Dessert Presentation.
Deconstructed apple crisp, by Hanna A. Thompson-Hill
A dessert entry by Heather M. Bakley
Chocolate strawberry macaroon by Nathan D. Strouse
Almond sponge cake with sabayon and raspberries, by Kirsten E. Foti, takes third place.
The first-place winner among Classical Cuisines of the World entries: longe de porc au fines herbes, sauce poivre verte
An honorable mention dessert: almond cake and cinnamon apple Bavarian by Lauren H. Case
Nicole C. LoFurno’s deconstructed cherry pie receives honorable mention.
A colorful hors d’oeuvre presentation takes first place.
Second-place hors d’oeuvre plate from the Advanced Garde Manger class
Colorful morsels from Advanced Garde Manger
Farmer’s friends, sculpted of salt dough
An entree from the Classical Cuisines of the World class, “selle d’agneau en feuilletage, roquet, duxelles, jus lie, finishes third.
Visitors look over a village of chocolate cottages, barns and churches.
Nicole C. LoFurno’s chocolate barn, complete with pink pigs
A festive cake by Jeremy Sheets
Carolers top a Narnia cake.
Lynnette F. Stegmaier’s poinsettia cake earns an honorable mention.
A “Frosty on Ice” cake by Timothy L. Kuntz
A delectable cranberry cake
Kelsey L. Park’s “Grinch” cake takes second place.
A trio of snowy carolers tops Maria K. Maneval’s honorable mention cake.
A cake titled “Glisten,” made by Liliana M. Strunk, scores a third-place finish.
Second place in Classical Cuisine, rehogar la ternera ala hortelana.