01-04-2007, 07:10 PM
Visitors to the 91st Annual Pennsylvania State Farm Show can land something deliciously fishy. The Pennsylvania Fish and Boat Commission (PFBC) is sponsoring "Fishin' From the Kitchen Day" at the annual agricultural showcase on January 8. That day preparation techniques and recipes for Pennsylvania sportfish will be featured in the popular PA Preferred Culinary Connection event.
"The Commonwealth's abundant waterways offer close-to-home fishing opportunities for nearly 2 million anglers every year. In addition to providing excellent recreation, many of the fish sought by Pennsylvania's sportsmen and women are also terrific table fare," said PFBC Executive Director Douglas Austen. "Not only do fresh fish taste delicious, healthcare professionals also suggest making fish a regular part of your diet because of the many positive health benefits. Fishin' from the Kitchen Day at the Farm Show will show you how, with wonderful chefs sharing tips and recipes for popular Pennsylvania sportsfish like trout, catfish and walleye."
Austen himself will take part in a demonstration during the day-long event. At 5 p.m. he will join faculty and students from the Pennsylvania College of Technology and Jack Hubley, naturalist and TV personality, in preparing Pan Fried Walleye Pike with Winter Vegetable Ragout and Bacon Sweet Potato Pancake.
Earlier in the day, chefs like Dawson Flinchbaugh, Owner of Flinchy's Restaurant Bar and Deck (Yellow Breeches Trout), Kathy Wickert, Sous Chef and Manager of Cooking Schools for Giant Stores - (Trout with Herbs and Feta Cheese), Jason Viscount, Executive Chef, BRICCO Restaurant (Sautéed Walleye with Peperonata and Arugula Pistachio Pesto), Paul Francis, Executive Chef, Colonial Country Club (Almond Crusted Trout, Brown Sugar Whipped Sweet Potatoes and Spinach), and Bill Scepansky, Corporate Chef, Four Seasons Produce Company (Grilled Walleye with Warm Grilled Asparagus, Candied Walnuts, Spanish Olives, Orange-Saffron Aioli, Baby Spinach & Frisee) will provide demonstrations and samples.
And if the fine food isn't draw enough, the Commission is teaming with Bass Pro Shops for fishing door prizes to be given every hour from 11 a.m. until 5 p.m. For those unable to attend in person, the Pennsylvania Cable Network (PCN) plans to air the demonstrations live from 11 a.m. to 6 p.m.
For more information about recreational fishing in Pennsylvania - and some great fish recipes from Pennsylvania Angler and Boater Magazine - visit the PFBC's web site at www.fishandboat.com.
For information on how to find PCN on your cable system, visit www.pcntv.com.
To learn more about the 2007 Pennsylvania Farm Show, check out the PA Department of Agriculture's site at www.agriculture.state.pa.us.
"The Commonwealth's abundant waterways offer close-to-home fishing opportunities for nearly 2 million anglers every year. In addition to providing excellent recreation, many of the fish sought by Pennsylvania's sportsmen and women are also terrific table fare," said PFBC Executive Director Douglas Austen. "Not only do fresh fish taste delicious, healthcare professionals also suggest making fish a regular part of your diet because of the many positive health benefits. Fishin' from the Kitchen Day at the Farm Show will show you how, with wonderful chefs sharing tips and recipes for popular Pennsylvania sportsfish like trout, catfish and walleye."
Austen himself will take part in a demonstration during the day-long event. At 5 p.m. he will join faculty and students from the Pennsylvania College of Technology and Jack Hubley, naturalist and TV personality, in preparing Pan Fried Walleye Pike with Winter Vegetable Ragout and Bacon Sweet Potato Pancake.
Earlier in the day, chefs like Dawson Flinchbaugh, Owner of Flinchy's Restaurant Bar and Deck (Yellow Breeches Trout), Kathy Wickert, Sous Chef and Manager of Cooking Schools for Giant Stores - (Trout with Herbs and Feta Cheese), Jason Viscount, Executive Chef, BRICCO Restaurant (Sautéed Walleye with Peperonata and Arugula Pistachio Pesto), Paul Francis, Executive Chef, Colonial Country Club (Almond Crusted Trout, Brown Sugar Whipped Sweet Potatoes and Spinach), and Bill Scepansky, Corporate Chef, Four Seasons Produce Company (Grilled Walleye with Warm Grilled Asparagus, Candied Walnuts, Spanish Olives, Orange-Saffron Aioli, Baby Spinach & Frisee) will provide demonstrations and samples.
And if the fine food isn't draw enough, the Commission is teaming with Bass Pro Shops for fishing door prizes to be given every hour from 11 a.m. until 5 p.m. For those unable to attend in person, the Pennsylvania Cable Network (PCN) plans to air the demonstrations live from 11 a.m. to 6 p.m.
For more information about recreational fishing in Pennsylvania - and some great fish recipes from Pennsylvania Angler and Boater Magazine - visit the PFBC's web site at www.fishandboat.com.
For information on how to find PCN on your cable system, visit www.pcntv.com.
To learn more about the 2007 Pennsylvania Farm Show, check out the PA Department of Agriculture's site at www.agriculture.state.pa.us.