Culinary Overview: Chefs Treat Show Attendees to Tasty Culinary Creations

BY DOUG OHLEMEIER, Produce Business

Chefs at NYPSPeople walking the expo floor were treated to tastes of produce being used in dishes prepared by a quartet of chefs, who prepared a variety of dishes in the show’s Central Park kitchen. Each created dishes from four mandatory New York-grown ingredients: apples, cabbage, onions and maple syrup. The chef-developed recipes could use a single ingredient or a combination of the required ingredients.

Roland Iadanza, territory manager for RC Fine Foods in Suffolk County, NY, began the demos by preparing apple-onion bruschetta on baguette with smoked Gouda cheese. He also made Creole-dusted scallops with sweet potato puree, smoked almonds, shallots and white wine vinegar with fresh-squeezed orange juice and pan roasted Polish sausage with southern fried cabbage.

Stephen Moir, culinary instructor for the Middlesex County Vocational and Technical Schools-Perth Amboy Campus in New Jersey, and executive chef for Ocean Beach Club, Elberon, NJ, prepared roasted butternut squash soup with sage, roasted pork shoulder with roasted winter vegetables and Granny Smith apples, and seared black sea bass served over Asian slaw.

Paul Riedman, certified executive chef at Nassau Country Club, Glen Cove, NY, developed apple walnut cabbage slaw with Granny Smith apples, diced onions and shaved Pecorino cheese; an apple-brie polenta smoked breast of duck with grated apple and chopped sage; and pappardelle with caramelized onion Parmesan with Spanish onions and pasta.

“This is a beautiful show,” says Riedman. “If a chef finds something new in produce, something not seen before, it will be here.”

Alain De Coster, culinary advisor/sous chef des cuisines at the Plandome Country Club in Plandome, NY, prepared an Asian-inspired coleslaw with cabbage, chicory, endive, apples and kale chips; and a Mexican-inspired cabbage salsa.