An example of a beef top sirloin steak with asparagus and tomato orzo made by one of the Amber Morris / For the Express participants is depicted.
Loganton — The Sugar Valley Rural Charter School Community Engagement Program hosted a cooking class in Loganton last week in collaboration with PA Beef Council and Nicholas Meat LLC.
Title class “Taste of the Mediterranean” We exhibited beef top sirloin steak with asparagus and tomato orzo.
Meals move from the fridge to the table in about 30 minutes from start to finish, perfect for both weekday dinners and special occasions.
SVRCS Community Engagement Liaison, Dawn Jeffries; with Katie Dotterer, owner of AgvoKate LLC. In addition, Beef Stark, a registered dietitian at the PA Beef Council, guided 20 participants on the steps necessary to make an elegant dish.
“Our cooking class is called” A Cut Above “and is sponsored by Nicholas Meat for his love and dedication to the community as well as beef. “ Dotterer explained. “They have been here for over 30 years and are a family-owned company.”
Making sure the AMBER MORRIS / FOR THE EXPRESS sirloin steak was cooked properly was an important part of this class.
“We are celebrating beef with this really great recipe tonight because it’s really better than any other protein.” She said.
Dotterer grew up on the family’s third-generation dairy farm in Millhall. Currently, he is a successful self-employed farmer who works on contracts with companies advocating agriculture and teaches Spanish courses specific to online farming.
Coupled with her strong family background and her self-directed desire to educate others about farm culture, she describes customer relationships and how all dairy products, especially the meat and milk industries, overlap. I’m an expert.
“Most people will be surprised to find that 20% of all beef comes from dairy cows. Nicholas Meat has been with local farmers such as Sugar Valley and Clinton County beef and dairy farmers for over 30 years. We have worked together to support the production and delivery of over 375 beef products in the United States and around the world. “ She said. “Nicholas Meet has a pretty big impact, so they want to support the community and this school with a program like tonight.”
Beth Stark welcomed the audience with a slideshow highlighting the healthy aspects of lean meat.
Participants in the “Mediterranean Taste” cooking class for Amber Morris / Express listen to the instructor before entering the kitchen.
“Tonight we’ll talk about the benefits of eating lean beef and how to incorporate it into a healthy lifestyle for the whole heart. That’s why tonight we’re adopting a Mediterranean-style theme and a very healthy Mediterranean. It’s tied to a formula diet, and the recipes we create are also very familiar. “ Stark said.
The class was divided into 4 cooking stations. Each one jumped in and chopped, peeled, and sautéed. We laughed and laughed in cooperation with each other, and finally broke the bread while enjoying the results of the labor.
Positive reviews were heard around each table and everyone agreed that the food was of 5 star quality.
Lock Haven’s Alison Sohmer hopes this isn’t the only public cooking class in SVRCS.
“I thought it was a lot of fun! I’m really looking forward to the next offer.” She said.
Making sure the AMBER MORRIS / FOR THE EXPRESS sirloin steak was cooked properly was an important part of this class.
Dawn Jeffries was pleased with the result and thanked everyone who helped make the night a success.
“I would like to thank all the participants and presenters for making this cooking class a wonderful experience. It was an incredible privilege to host it for the community.” Jeffreys said.
Each participant returned home with a free Lada steak knife, recipe folder, and a beautiful green and white kitchen apron in the traditional Sugar Valley.
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