News Releases
"TEAM FLAIR" WINS PETER BECKER COMMUNITY CHEFS CHALLENGE
HARLEYSVILLE, PA, March 20, 2009 – “Team Flair” was victorious during the “Iron” style Chefs Challenge held March 13 at Peter Becker Community. Team Flair featured the culinary talents of 80-year-old Peter Becker resident Russell Moser, Chef Anthony Dippolito, and Support Cook Jenn Benner. Based on the Food Network’s popular “Iron Chefs” show, each team had 1.5 hours to prepare two plated courses using a secret ingredient announced just prior to the competition. Plantain, a banana-type food used for cooking, was the secret ingredient that was included in each of the dishes made. Judges including Marge Janoski, 86, a Peter Becker Resident who was professionally trained in food service management, awarded Team Flair top honors for foods based on taste, presentation and originality:
- Appetizer: Plantain Soup
- Salad: Sprint Mix Topped with Chopped Fried Plantains and Chopped Mangos served with Plantain Vinaigrette
- Entrée: Pork Medallions with Plantain and Mango Salsa Served over Mashed Plantains
A Peter Becker Community resident since 2006, Russell Moser is a nationally recognized award-winning photographer and former owner of Moser Studio of Professional Photography in Souderton, PA, where he operated his business for 47 years. Moser was born and raised three miles from the community he loves to call home. According to Moser, “Since my parents both worked, I learned to cook for my family when I was 16. The cooking lessons I received from my mother paid off as I cooked for my wife and me after she became ill.” Moser continues to cook and is best known at Peter Becker Community for baking fresh apple and strawberry rhubarb pies. “The key to successful baking is using fresh ingredients,” says Moser whose pies are a hit with Peter Becker Community residents including the famous “Becker Babes”, a group of women who socialize weekly (including Moser’s three older sisters Rose Hafler, Betty Schantzenbach, and Miriam Barndt who all reside at Peter Becker Community).
Resident participants were permitted to bring one ingredient of their choice, while chefs (managed by Cura Hospitality) provided pantry items including flour, sugar, spices, fresh herbs, produce, pork, poultry and beef.
