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WELCOME TO OUR HARVEST KITCHEN CULINARY SCHEDULE



2013 Harvest Demonstration Kitchen Schedule
New York State Sheep and Wool Festival
Building E

Saturday, October 19th, 2013

11:00am: “Baking with Sheep’s Milk Cheeses”
Annie Scibienski, Blue Ribbon Hearth, Rhinebeck NY
Goodness from a Blue Ribbon Baker! Annie Scibienski is the owner/baker of Blue Ribbon Hearth a micro-bakery business operating as permitted by NY State Ags & Markets. A past Dutchess County Fair winner for "Best in Bread", Annie makes and sells breads, cakes, cookies, muffins and granola. Annie is a charter member of The Hudson Valley Baking Society and teaches baking to 4-H kids and through local adult education programs.

12:30pm: “Cuts of Lamb/ Lamb Cooking Demo”
Sean Lacy, Adams Fairacre Farms, Newburgh, NY
Sean Lacy has been working in the local food industry for over 12 years.  For the last 5 years, he has been providing the Hudson Valley with quality catering services and food logistics.  He is a full time meat cutter and gourmet sausage maker at Adams Fairacre Farms in Newburgh, NY.  He can provide simple, inexpensive barbeque to multi course plated service and everything in between. His butchery demonstrations fascinate audiences at both the Dutchess County Fair and the NYS Sheep and Wool Festival.

2:00pm: “Pecorino and Smoked Salmon Quiche”
John O'Brien, Dutchess County Sheriff’s Department (Emergency Services Cook-Off Champion)

Graduate of the Culinary Institute of America
8 time winner of the Dutchess County Fair Emergency Services Cook-Off
Currently cooking competitively and charitably.

3:30pm: Dog Biscuits
Barbara Taylor-Laino, Author, “The Healthy Homemade Pet Food Cookbook"
Barbara Taylor-Laino was featured in a recent New York Times article on the growing popularity of homemade pet food. She and her husband run an organic farm in upstate New York where she has been teaching workshops on homemade pet food and animal care since 2005. She and her husband also have 16 years of experience in Dog Breeding and Showing using holistic husbandry methods. Barbara regularly writes on pet food and pet care for magazines and websites such as www.TheBark.com. She will also be available for booking signing in Building B Merrit Book area, Saturday and Sunday. http://www.sheepandwool.com/book-signing-and-lectures/index.asp#BarbaraTaylor-Laino
www.midsummerfarm.com

Sunday, October 20th, 2013

11:00am: “Great Sheep Cheeses of the Hudson Valley”
Debbie Decker, Adams Fairacre Farms, Poughkeepsie, NY

Even after 35 years behind the counter at Poughkeepie’s Adams Fairacre Farms’ cheese shop, Debbie Decker is as enthusiastic and informative as ever.  A native of Poughkeepsie, Debbie has watched in amazement as the availability of cheeses has evolved from “the usual” imported and domestic cheeses, to the unbelievable array of sizes, shapes and varieties that her department carries today.

Debbie is especially proud of the accomplishments of small, local artisan cheese makers.  Almost nonexistent twenty years ago, these talented, dedicated people are responsible for some of the finest cheeses in the world.  It has become Debbie’s mission to educate the public about these wonderful products.  In an effort to learn as much as she can about the cheeses and their producers, she visits every farm in the region, and is particularly delighted when the cows, sheep, or goats have names.  “Healthy, happy animals make the best cheese!” she says.
In her spare time, Debbie volunteers at a local animal shelter.
Debbie’s two presentations at this year’s Sheep and wool Festival will feature a variety of the world’s finest sheep’s milk cheeses.

12:30pm: “Goat Cheese Chocolate Truffles”
Bruce Weinstein, Author, “Goat: Meat, Milk, Cheese
Bruce Weinstein and Mark Scarbrough have written more than twenty cookbooks, including the bestselling Ultimate cookbook series that started with The Ultimate Ice Cream Book. They are columnists for Weightwatchers.com and writers for Fine Cooking, Cooking Light, and the Washington Post, among others. www.bruceandmark.com
They will also be available for booking signing in Building B Merrit Book area, Sunday. http://www.sheepandwool.com/book-signing-and-lectures/index.asp#BruceWeinstien

2:00pm: "TBA"
Lynn Mordas, Dashing Star Farm
Born and raised in Beacon, NY, Lynn has operated Dashing Star Farm, LLC (raising sheep and poultry) with her daughter Laura for the past 19 years in the Town of North East.  Farm products are marketed to restaurants and retail establishments, and at farmers’ markets, fairs, and festivals throughout the Hudson Valley and NYC metro areas.  As a member of the Town of North East Conservation Advisory Council, Lynn served as the Chair of the Agricultural and Farmland Protection Committee and now serves on the Agricultural Advisory Committee.  She is a member of the Dutchess County Sheep and Wool Growers Association, the New York Farm Bureau, and the Empire Sheep Producers Association.  She is employed as Executive Director for the non-profit organization Friends of Coleman Station, Inc. and additionally works as both an historic preservation consultant and a freelance grant writer.  Lynn also acts as an advocate for NYS agriculture and lectures about agricultural policy issues.  She previously worked for the U.S. EPA and Boston University and as staff journalist and photographer for a variety of regional and national publications.  Lynn holds an M.P.A. degree in Agricultural Policy from Marist College and a B.S. degree in Geomathematics from Syracuse University. She was a member of Class 12 of LEAD New York, a two year professional development and leadership certificate program of the Cornell University College of Agriculture and Life Sciences, having previously completed the NX Level Tilling the Soil of Opportunity Training Program and the Cornell Cooperative Extension Beginning Farmers Course  

and
Tim Cocheo, Chef, Number 9, Millerton, NY

Tim grew up watching his Croatian immigrant grandparents cultivate their fruit and vegetable gardens and watching his grandfather make wine. This experience helped shape Tim’s appreciation sharing the pleasure of food with others.  After studying History and Art at Manhattanville College, Tim Cocheo went to the French Culinary Institute. He then worked at some of the best restaurants in New York City including La Caravelle and Wallse. After Tim’s first daughter, Samantha was born in 2005, he decided to move out of the city and got a job as a sous chef at The Wheatleigh in Lenox, MA.
Tim was inspired by the beauty of the Hudson Valley and all the wonderful local foods and opened The Bottletree in 2007. Tim’s French training and diverse work experience shaped his philosophy of fresh, seasonal, local flavors. number9millerton.com

3:30pm: "Cordero a la Extremena (Lamb Stew with Peppers and Sherry Wine)"
Efrain Martinez, PBS’s “Chef Ef”; al-Andaluz Catering, Kingston, NY
Efrain "Chef Ef" Martinez has had over 19 years of experience in the food service industry. Raised in San Andres in the south of Spain, Chef Ef learned much of his art of Spanish cooking from his grandmother Doña Felicita Perez de Garcia. He returned to the United States to pursue a career in the Culinary Arts. After receiving a Degree in Culinary Arts from the prestigious Culinary Institute of America in Hyde Park, N.Y. he create La Posada Restaurant and Catering Co. His unique talent and passion for the art of Spanish cooking was then displayed on the PBS series "Chef Ef" and the TV Food Network "Cafe Ole".

In 1994 he wrote the exciting cook book Classic Spanish Cooking with Chef Ef, and in 1999 had the honor of having his recipes included in Julia Child's An American Feast : A Celebration of Cooking on Public Television.

In 2007, Chef Ef once again decided to combine his talents as culinary artist, and warm, humorous entertainer, by creating the Al-Andaluz Catering Co.

 


**There will be a display of lamb-friendly herbs in the back of the kitchen audience area during the festival.**

 

Jack Ford
A thirteenth-generation descendant of English settlers, Jack has helped promote the efforts of local food producers for over thirty years, first as a chef, and later in sales and marketing roles.  Best known for his work creating large public cooking demonstration programs, he has worked with a vast array of regional food companies, promotional groups, food writers and culinary schools, as well as a majority of the celebrity chefs from PBS andThe FoodNetwork.  One of Jack's proudest moments came in September of 1995, when the legendary Julia Child introduced  him to a group of culinary professionals as “ a champion of the American farmer.” 

 

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