News Releases
CURA HOSPITALITY CHEFS WIN AAHSA “CHEFS CHALLENGE ”
OREFIELD, PA, October 16, 2008 – Cura Hospitality’s Executive Chefs WIN AAHSA “Chefs Challenge” …
Cura Executive Chefs William Hockenberry of Shenango Presbyterian SeniorCare (New Wilmington, Pa) and Joseph Baj of Twining Village (Holland, Pa) raced against the clock as they competed against several of the country’s top chefs in the onsite food service industry to prepare a three-course meal using “secret” ingredients during a “Chefs Challenge”. The event was sponsored by American Association of Homes and Services for the Aging (AAHSA) at its annual meeting and exhibition held at the Philadelphia Convention Center, October 12-15, 2008.
Watched by thousands that attend AAHSA, Cura chefs flexed their culinary muscle in a small 20x30 space in the middle of the convention center. With limited utensils, no running water and only four portable stove tops, chefs prepared a three-course meal for a panel of three judges, complete with one show plate per course.
DAY ONE – October 14, 2008
Cura executive chefs were given one hour to prepare an appetizer, entree and dessert using “fresh Brussels sprouts” in at least one of the dishes. Chefs were permitted to bring with them one non-perishable food item. In addition to the Italian loaves of bread the Cura chefs supplied, AAHSA provided a small pantry which contained limited items including flour, sugar, spices, fresh herbs and produce, as well as pork, poultry and beef.
Chefs Bill and Joe culinary creations:
Appetizer: Cracked wheat and mango salad with bitter greens and pickled Brussels sprouts, topped with toasted sunflower seeds and balsamic vinaigrette.
Main Entrée: Poached chicken roulade stuffed with portabella mushrooms, sautéed spinach, Swiss cheese and red bell pepper with a Brussels sprout artichoke potato mash and pan-sautéed Brussels sprouts with toasted walnuts, topped with a colorful Julienne vegetable medley, The entrée was topped with a balsamic reduction and infused tomato oil.
Dessert: A chocolate banana bread pudding with a cognac crème anglaise and garnished with peanut brittle.
Day Two – October 15, 2008
Cura chefs were given one hour to prepare an appetizer, entree and dessert using two secret ingredients “striped bass and pomegranates” in as many of the food dishes as possible. Fennel pollen was the one non-perishable food item that Chefs Bill and Joe brought with them.
Chefs Bill and Joe culinary creations:
Appetizer: “Sliders” Cura’s twist on the Philadelphia Cheese Steak. Three different “bite-size” cheese steaks were created featuring tenderloin with cheddar cheese, tenderloin with provolone cheese and seared bass with Swiss cheese. Sliders were topped with onions, peppers and homemade “pomegranate” ketchup and placed between two pieces of flat bread.
Main Entrée: Fennel pollen crusted striped bass with a black bean pomegranate salsa on top of black bean salsa, grilled baby leeks, caramelized Roma tomatoes, a pomegranate pesto and garnished with sweet potato shoe strings.
Dessert: Red wine and pomegranate poached pear stuffed with a pomegranate blueberry Mascarpone cheese, a pomegranate red wine reduction and pomegranate short bread cookie with cinnamon.
CURA CHEF BIOS
Chef Joe Baj, Executive Chef, Twining Village (Holland, Pa)
Chef Joe is a graduate of the prestigious Johnson & Wales University’s Culinary Arts program and is a Certified “Chef De Cuisine” through the American Culinary Federation. Chef Joe has over 25 years experience in the food service industry. Most of his expertise comes most from working in the hotel industry for 21 years with Marriott. He has worked in fine dining restaurants and hotels from Baltimore to Boston. Chef Joe enjoys preparing all types of cuisines. He enjoys taking local, seasonal ingredients and preparing simple, down to earth food that is flavorful and fun to eat.
Chef Bill Hockenberry, Executive Chef, Shenango Presbyterian SeniorCare (New Wilmington, Pa)
Chef Bill graduated from the Pennsylvania Institute of Culinary Arts in Pittsburgh and has been an executive chef in the on-site food service industry since 2002. Prior to joining Cura Hospitality, Chef Bill was the pastry and executive sous chef at the Riverside Inn in Cambridge. Certified in food and beverage management, safety and sanitation, Chef Bill won V.I.C.A.’s district ten culinary arts competition and two-time winner of the state culinary competition. Chef Bill is proficient in all styles of cooking and puts on cooking demonstrations for the Shenango Presbyterian residents including: healthy grilling, one ingredient dishes, “Top Ten” power foods for health and fitness.
