Garnishing shows people you care.
Home economist Kate Gabrielle gives a cooking demonstration at Auburn High School in front of a packed auditorium. The Taste of Home Cooking School sold out prior to the event. Jason Rearick / The Citizen
So says Kate Gabrielle of the Taste of Home Cooking School. It was one of the many culinary nuggets she passed on at the eighth annual cooking event sponsored by The Citizen. Proceeds from the event benefitted SAVAR, Port Byron Senior Center and Cayuga/
Seneca ARC.
Nine hundred would-be chefs packed in the auditorium at Auburn High School Tuesday for Taste of Home signature cooking demonstrations and ministrations on the finer points of home cooking.
The evening worked liked this: Gabrielle, a girl-next-door graduate of the Baltimore International Culinary College and Marywood University in Scranton, prepared 13 dishes in near record time, and in a Fabulous Food Finale, gave away all of the dishes as door prizes.
She made sausage treasures, chocolate-stuffed sticky bundt cake and savory sage pork roast with apple pork gravy to a chorus of impromptu oohs and aahs.
The largely female audience was well-schooled in cooking show audience responses.
Gabrielle applauded the audience on their responsiveness.
"Good job with the oohs and aahs. Half the work is already done, now that you've got that down," she quipped.
Throughout the evening, Gabrielle taught the audience quick and easy recipes using products from the show's many sponsors including Nestle Toll House, McCormick spices and Jimmy Dean sausage. Beverly Quirk of Cato was pleased to learn about a number of the products Gabrielle used that she could buy in the grocery store.
"It's good to find out about new products. I didn't know about the new Nestle's chips and I didn't know Rhodes Dinner Rolls came with a money-back guarantee," she said.
People came from throughout the Finger Lakes region to participate in the cooking school and sample the products of the many vendors like Wegmans, PartyLite candles and Mary Kay Cosmetics.
Those in attendance queued in long lines for Giannelli sausage, Dinosaur Bar-B-Que and fried turkey courtesy of title sponsor, Bass Pro Shops.
B.J. Reister, of Reister's General Service, set up shop with a number of ovens from their shop. Reister said they come every year, and every year they run out of their signature chocolate chip cookies.
"I'm the cookie man. We make 1,000 and we always run out," he said.
Janice Callaghan and six of her friends traveled from Penn Yan to take part in the cooking show. She said she came looking for some new meal ideas.
"I'm here for the new recipes and the new ideas. Plus, I like the camaraderie and hanging out with my friends," she said.
Her favorite food vendor was the Springside Inn and their famous cheese souffle. She would have liked to try the Dinosaur Bar-B-Que, but the line was too long.
Everyone left the evening armed with more recipes to stash away in their recipe boxes and more than a couple morsels of cooking wisdom. Gabrielle's favorite?
"Gooey is a culinary term."
Staff writer Lauren Ober can be reached at 253-5311 ext. 245 or lauren.ober@lee.net.
Seneca ARC.
Nine hundred would-be chefs packed in the auditorium at Auburn High School Tuesday for Taste of Home signature cooking demonstrations and ministrations on the finer points of home cooking.
The evening worked liked this: Gabrielle, a girl-next-door graduate of the Baltimore International Culinary College and Marywood University in Scranton, prepared 13 dishes in near record time, and in a Fabulous Food Finale, gave away all of the dishes as door prizes.
She made sausage treasures, chocolate-stuffed sticky bundt cake and savory sage pork roast with apple pork gravy to a chorus of impromptu oohs and aahs.
The largely female audience was well-schooled in cooking show audience responses.
Gabrielle applauded the audience on their responsiveness.
"Good job with the oohs and aahs. Half the work is already done, now that you've got that down," she quipped.
Throughout the evening, Gabrielle taught the audience quick and easy recipes using products from the show's many sponsors including Nestle Toll House, McCormick spices and Jimmy Dean sausage. Beverly Quirk of Cato was pleased to learn about a number of the products Gabrielle used that she could buy in the grocery store.
"It's good to find out about new products. I didn't know about the new Nestle's chips and I didn't know Rhodes Dinner Rolls came with a money-back guarantee," she said.
People came from throughout the Finger Lakes region to participate in the cooking school and sample the products of the many vendors like Wegmans, PartyLite candles and Mary Kay Cosmetics.
Those in attendance queued in long lines for Giannelli sausage, Dinosaur Bar-B-Que and fried turkey courtesy of title sponsor, Bass Pro Shops.
B.J. Reister, of Reister's General Service, set up shop with a number of ovens from their shop. Reister said they come every year, and every year they run out of their signature chocolate chip cookies.
"I'm the cookie man. We make 1,000 and we always run out," he said.
Janice Callaghan and six of her friends traveled from Penn Yan to take part in the cooking show. She said she came looking for some new meal ideas.
"I'm here for the new recipes and the new ideas. Plus, I like the camaraderie and hanging out with my friends," she said.
Her favorite food vendor was the Springside Inn and their famous cheese souffle. She would have liked to try the Dinosaur Bar-B-Que, but the line was too long.
Everyone left the evening armed with more recipes to stash away in their recipe boxes and more than a couple morsels of cooking wisdom. Gabrielle's favorite?
"Gooey is a culinary term."
Staff writer Lauren Ober can be reached at 253-5311 ext. 245 or lauren.ober@lee.net.
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