AUBURN - It isn't easy to get Dave Evans to just sit and talk about food. Preparing to demonstrate a recipe for an audience of about 30 people, the executive chef of the Fairmount Wegmans sat merely two feet from his element in the Seneca Room at the Holiday Inn.

As Evans assembled a dish of steamed chicken and vegetables Thursday morning, the sweet aroma of Thai peanut sauce and crisp ginger cooking away helped the words come more easily.

Evans wasn't cooking for just anybody. He was presiding over one in a series of workshops for people concerned about living with disabilities at the Options for Independence annual conference at the hotel on North Street.

Approximately 100 people attended the day-long Shine on Through Advocacy conference, where workshops on healthy cooking, advocacy and stress management peppered visitors throughout the morning and afternoon.

“We would definitely use this recipe,” said Joyce Whitman, who lives with and cares for Options board member Jim Kibbe in Throop. Kibbe, 41, uses a motorized wheelchair equipped with a joystick that lets him control direction and speed. Kibbe was recently diagnosed with diabetes.

Evan's workshop definitely turned them on to new ideas.

Evans wasn't at all caught off guard by questions from people who prefer to operate microwaves rather than stoves, or are inclined to use prepared foods over raw meats. “You can definitely use hot dogs for this dish,” he said.

Staff writer Olivia Goldberg can be reached at 253-5311 ext 234 or olivia.goldberg@lee.net