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BOCES culinary team makes NASA Top 10, wins trip to Houston

By Press Release
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Press release:

The Culinary Arts students from the Batavia Career and Technical Education Center who competed in the national Culinary Arts Challenge for the National NASA HUNCH Program have made to the top ten and now advance to the next round of competition.  Their menus items received top scores from the local judges!

The winning recipes are:

  • Entrée: Shrimp fajitas with red lentil tortillas, creamy avocado sauce served with a side of cilantro lime cauliflower rice.
  • Dessert:  Mexican chocolate brownie

In early April, this team and their instructor will travel to Texas for the next round of competition, which will be held at the NASA Johnson Space Center in Houston, Texas.  

If selected, their entrée and dessert will be produced at Johnson Space Lab and sent to the International Space Station for astronauts to enjoy.

Jeanne's Table offering summer classes for young chefs, and two Italian options next month for adults

By Billie Owens

Attention parents of young chefs, Jeanne's Table has three classes lined up for your child to learn new culinary skills and techniques. Classes are limited; they are at her Batavia home. They fill up fast!

For adults, she is offering a class in Italian cooking basics and an Italian "Demo & Dine" small-plate dinner party, both next month.

Here's the lineup for young folks:

  • Teen Treats Cooking Class (for ages 13-16) (limited to eight teens) -- $175, requires $50 deposit to book -- 10 a.m. to 2 p.m., July 13-17
  • Cooking with Young Adults (age 16+) (limited to 10 young adults) -- $175, requires $50 deposit to book -- 10 a.m. to 2 p.m., July 27-31
  • Kids' Baking Camp (for ages 8 to 12 years) (limited to 12 kids) --  $175, requires $50 deposit to book -- 10 a.m. to 2 p.m., Aug. 10-14

Here's a couple of offerings for adults who love great Italian food:

  • "Demo & Dine": Buon Appetito! Italian Dinner Extravaganza -- $50 total cost -- 6 p.m. Saturday, March 21 -- Let Jeanne show you how to make and enjoy a fabulous Italian meal.
  • The Essentials of Italian Cooking (limited to 12 people) -- $35 total cost -- Tuesday, March 24 -- Sauce, bread, biscotti, gelato, basil, Grana Padano, Ricotta -- Many of the basics will be covered so you can learn to make amazing Italian dishes for your family and friends!

For bookings and more information, visit online at Jeanne's Table.

Video: Finals project in Culinary Arts program at BOCES

By Howard B. Owens
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On Friday, the students in the Culinary Arts Program prepared their final projects for a group of judges. I happened to arrive in time for the last student of the day, Jose Vanegas, who made tacos and flan.

Genesee County 4-H announces new cooking workshops, first series is on breakfast

By Billie Owens

Press release:

The Genesee County 4-H Program is excited to announce a NEW 4-H Cooking Workshop Series!

The first series will be learning how to cook Breakfast Foods and will be four weeks long.

4-H Breakfast Foods Cooking Series Dates:

  • Saturday, March 2nd, 10 a.m. – 12 p.m.
  • Saturday, March 9th, 10 a.m. – 12 p.m.
  • Saturday, March 16th, 10 a.m. – 12 p.m.
  • Saturday, March 23rd, 10 a.m. – 12 p.m.

The series is open to youth ages 9 and up. Youths need to enroll in the 4-H program to participate. All classes will be held at the Cooperative Extension building located at 420 E. Main St., Batavia, NY. 

Space is limited! To register please contact Brandie at the 4-H Office for more information. Call 585-343-3040 or email [email protected]

Photos: Asian fusion demonstration and art show at GO ART!

By Howard B. Owens


At GO ART! on Thursday night, there was both a cooking class and an art show opening.

Joseph Rojo, above, provided a demonstration of Asian fusion cooking. Below, Kimberly Perl and Marie Scofield get to participate in creating a chicken adobo.

For the art show below, Judy Wenrich poses with her painting, "My 3 Pets." Look closely and you'll find three ferrets. The show features work by GO ART! members on the theme of "Juxtaposition."

GO ART! also has an art sale in the main gallery featuring both current member works and works from the archives.





Asian fusion cuisine cooking demo at GO ART! on Dec. 21, RSVP by Dec. 19

By Billie Owens
GO ART! is hosting a cooking demo of Asian fusion cuisine with chef Joseph Rojo from 6:30 to 8:30 p.m. on Thursday, Dec. 21.
Tickets are $10 per person. Space is limited for this event so reserve your spot before Dec. 19th!
Come and enjoy Asian fusion fare. Watch the cook prepare and then taste Shoyu chicken and luau brown fried rice with a delicious pineapple-based beverage to complement the dishes.
To reserve your spot email [email protected] or by call (585) 343-9313
GO ART! is located in Downtown Batavia at 201 E. Main St.

Chef has passion for pasta sauce

By Howard B. Owens


Paulie Guglieamo, owner of Guglieamo's Pasta Sauce and a radio personality in Rochester, was the celebrity chef at the Culinary Arts Program at BOCES yesterday.

Guglieamo shared with students how he started his business and talked about some of the challenges and pleasures of starting and owning your own business. He then took the students into the kitchen and showed him how he makes his pasta sauces, which are based on recipes developed by his grandmother during the Great Depression and use garden-fresh ingredients.

He encouraged students to follow their passions as they set themselves on a path toward their eventual careers.

"If you have passion and you truly love it, you can do it," Guglieamo said.

Guglieamo's sauce is now sold in Wegmans, Tops and other retail outlets throughout the northeast. He said he's succeeded because of the passion he has for his product.

"When you actually have something that is an extension of you -- that's my brand, that's me, that's my actual phone number, I put my cell phone number on every jar we sell -- you can't possibly fail," Guglieamo said. "I cannot not sell this jar of sauce. I can't walk into a store and not sell it."

When Guglieamo was first starting his radio career, he was in sales.

"I was very, very, very bad (at sales)," he said.

If a customer offered an objection, he didn't have an answer, but now, selling his own product, he has all the answers.

"I have the answers to everything because this is my life, this is my baby right here," he said.


'Gifts from the Kitchen' adult class at Richmond library

By Leslie DeLooze

Richmond Memorial Library, 19 Ross St., Batavia presents "Gifts from the Kitchen," a class for adults taught by Jen Reardon and Jenn Cascell on Wednesday, December 4 at 6:00 p.m.  Make three food-related gifts along with special packaging to give them.  Registration is required and $10.00 is due at the time of registration.  More information is available at or by calling 585-343-9550 ext. 8.

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Genesee Country Farmers' Market Unveils New Cookbook


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Normal 0 /* /*]]>*/ Local cooks and “wanna-be Iron Chefs” will be able to test their culinary chops with a new cookbook from the Genesee Country Farmers’ Market. Field Notes: Recipes from the Genesee Country Farmers’ Market contains nearly 200 recipes contributed by market vendors and customers. It is available at the market every Tuesday and Friday from 8 a.m. until 5 p.m. through the end of October.


Work on this cookbook began last summer when 2010 market manager Patty Hawley pitched the idea of a cookbook that focuses on local ingredients to the farmers and vendors at the market. “Customers are often eager to try new fruits and vegetables but are at a loss as to how to prepare them once they get them home,” Hawley said. “Farmers and vendors are the best source of information for food preparation because they’re so knowledgeable about their produce.”


Likewise, many customers would approach Hawley with information on a particular item. “Our customers were anxious to talk about their own personal recipes, some of them handed down through the generations, so the next logical step was to gather all of this information into a usable format,” Hawley added.


A call for customer recipes was advertised in various media outlets and vendors provided many of their own recipes as well. After months of collecting submissions the work of compiling them into a printer-friendly format began. “I was still receiving recipes sent in by the community through early May,” said Hawley, even though the deadline was March 1.


“We were fortunate to have secured assistance from Upstate Farms and Bison Foods, who underwrote the production costs of our cookbook,” Hawley said. The Daily News also donated the photos that appear throughout the book, taken by Rocco Laurienzo at last summer’s market.


Field Notes is a 248-page homage to the “locavore” movement – a growing trend that urges people to eat healthy and keep food dollars in the community by purchasing food locally, fresh, and in season. “Almost all of the recipes include ingredients that are grown here,” according to Sharon Brent from Schwab Farms. “This is a four season cookbook; menus can be planned throughout the year using fresh, local ingredients at their peak.” Most cooks will be able to easily recreate the recipes in Field Notes. “Because they are time-tested by real people and not in a test kitchen, the recipes tend to be quick and easy, even for a novice cook,” Hawley explained.


Field Notes: Recipes from the Genesee Country Farmers’ Market is available now. A launch party is planned for Friday, July 30 from 11 a.m. until 2 p.m.; free samples will be available and representatives from the Niagara Wine Trail will provide wine pairings for each dish. Cost of the cookbook is $10 and all sales go to the Genesee Country Farmers’ Market Association. 

'Summertime Cooking Creativity' at Le Roy's Woodward Library

By Daniel Crofts

The Woodward Memorial Library, at 7 Wolcott St. in Le Roy, will be treating adult patrons to "Summertime Cooking Creativity" from 7 until 8 p.m. Wednesday, July 21.

Those who attend will see firsthand how simple and fun cooking can be!

Susan Presher, food services director for the Caledonia-Mumford Central School District, will provide summer cooking tips and recipes.

For more information, call the library at 768-8300.

Event Date and Time

Video: Cooking with the Dairy Princess (Buffalo Chicken Wing Dip)

By Philip Anselmo

Here it is, the second episode in our fun-time kitchen recipe series: Cooking with the Dairy Princess. This month, Anika Zuber shows us how to make a dynamite buffalo chicken wing dip. As she'll tell you: it's perfect for "any fun activities," including football parties.

For those of you who missed Episode One, here it is: Strawberry Sorbet Smoothie. Check back this time next month for the next episode.

The Seasonal Cook

By Bea McManis
I often wonder how many others are seasonal cooks. All of us, to some degree, must be. We take advantage of the bounty of fruits and vegetables available in our area at harvest time. Yet, how many are like me? I seem to follow the seasons - a spring menu - a summer menu - fall then winter. Dishes I will only make at certain times of the year. The first frost signals a need to make a boiled dinner. The first signs of spring and I crave asparagus. The waning days of August and the month of September can bumfuzzle my palate. I still need the summer foods, but I have an urge to make heartier autumn meals. This week's menu is a good example. Bar-b-que beef (summer); Ham and cauliflower chowder (fall); chicken salad (summer); spaghetti and meatballs (anytime and almost every weekend); egg and olive sandwiches (spring/summer) are all on the agenda for this week. Sliced tomatoes and onions drizzled with olive oil and laced with grated cheese will be a good side dish as will fried zucchini.

Video: Cooking with the Dairy Princess

By Philip Anselmo

I'm very pleased to announce the premier episode in our new video series: Cooking with the Dairy Princess, with Byron's own Anika Zuber. Each month Anika will prepare us a seasonal dairy delight, starting with a strawberry sorbet smoothie for August. Please enjoy, and check back this time next month for episode two.

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