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Music and munchies

Chefs' Walk features cuisine of neighboring chefs in Pa.

Chefs' Walk features cuisine of neighboring chefs in Pa.

June 03, 2009|By JULIE E. GREENE

CHAMBERSBURG, Pa. -Tastes of Southern Italy and the Chesapeake can be found along Chambersburg's Alexander Avenue this Saturday as part of Cumberland Valley School of Music's Neighborhood Chefs' Walk.

Six blocks of Alexander Avenue will host the new fundraiser for the school.

Why Alexander Avenue? Because it's home to five chefs who are preparing tastings for the event and to some of the musicians who will be performing along the avenue, said Paula Hepfer, co-founder of the school. Hepfer also is an Alexander Avenue resident and expects to sing a song or two at the event.

For years, CVSM has hosted fundraisers at private homes in which musicians performed. So Hepfer approached chef Roger Tappen about a collaboration between their homes for a musicale.

Tappen told her there were three other chefs and a restaurateur who lived on the street. Two of the chefs had been batting around the idea of having a block party and, voil, Hepfer said, the idea for the Neighborhood Chefs' Walk was born

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In addition to each chef's menu, there will be more than a dozen musical acts performing along six blocks of Alexander. Music will include acoustic classic rock, jazz, blues and Broadway tunes.

Proceeds from the event will benefit the music school, which is based at Wilson College in Chambersburg, Pa. The school teaches music and drama in Chambersburg, Waynesboro, Pa., Mercersburg, Pa., and Hagerstown, Md

Most of CVSM's students are school-aged youths who take lessons after school. The school also teaches adults and preschoolers.

The chefs preparing food for the event are Dave Munson, corporate chef for Keystone Fruit Marketing in Greencastle, Pa.; Tom Boock, owner of The Cottage Pub & Restaurant; Roger Tappen, caterer, cooking teacher, and corporate chef for Johnnies Restaurant and Hotel Services; Monica Kelso, who owns A Taste for Thyme caterers; and Ron Macker, owner of Marone's To Go caterer.

Macker, whose family is from Italy and Eastern Europe, has been cooking since he was 16. He will prepare food from Calabria, which is a Southern Italian region, plus porchetta, which is from central Italy.




Macker's menu features:



Porchetta (pronounced por-KET-ta), which are roasted pork sandwiches

Giardiniera, which are marinated, spiced and pickled fresh, seasonal vegetables

Assorted antipasti, skewered Italian meats and cheeses served with Italian breads

Agnolotti, bite-sized ravioli stuffed with cheese, pesto and mushrooms

Munson's menu features:



New Orleans-inspired shrimp remoulade slaw

Ode to Georgia salad with onions, peaches and pecans

Vidalia onions and asparagus with cannelli beans and blue cheese

Asparagus bruschetta with orange and bacon

Boock's menu features:



  • Chicken wings in three styles - original, Gold Fever and barbecue

  • Ribs in two styles - Fat Tommy's and other dry-rub styles

    Tappen's menu features:



  • Roasted and grilled pork drumsticks

  • Eastern Shore barbecue sauce

  • St. Michaels shrimp and crab casserolettes

  • Chesapeake green bean and bacon potato salad

    Kelso's menu features:



  • Island pork tenderloin with mango mojo salsa

  • Chile lime tilapia

  • Mixed green salad with honey-poached pineapple vinaigrette

  • Barefoot Wines, Roy Pitz Microbrewery, Miller and Budweiser will offer samples at chefs' food stations. There also will be nonalcoholic beverages.

  • Desserts will be available at Hepfer's, whose heritage is Pennsylvania Dutch. Desserts include shoo-fly pie, lemon sponge pie, Amish friendship bread (a sweet bread), strawberry shortcake and assorted cookies.




    Italian porchetta



    10 to 12 large garlic cloves, coarsely chopped
    1/3 cup chopped fresh rosemary
    4 tablespoons coarse black pepper
    2 teaspoons, kosher salt
    1 tablespoon whole fennel seed
    10- to 12-pound fresh ham, boned, trimmed and netted (see cook's note)
    1 cup olive oil
    Water or, in equal ratio, water and white wine, enough to fill your roasting pan 1/2 inch
    40 crusty Italian rolls

    Preheat oven to 425 degrees.

    In a bowl, combine the garlic, rosemary, pepper, salt and fennel seed. Mix together to create a seasoned rub or paste.

    Rub the entire ham with olive oil.

    Rub all sides of the ham vigorously with generous amounts of the season mix.

    For added flavor, slash the fat with a sharp knife or open the ham up, season it inside and retie the netting.

    Place the ham, fat side up, on a shallow rack in a roasting pan. Rub any remaining oil and seasoning into the fat.

    Add 1/2 inch of water or wine-water mixture to the pan.

    Place the roast in the oven and sear for 15 minutes.

    Turn the heat down to 325 degrees and continue cooking until the roast is dark golden brown, crispy on the outside, and has an internal temperature of 165 degrees. At about 20 minutes per pound, that will be 3 hours and 20 minutes to 4 hours.

    Baste with pan juices every 30 minutes and, if needed, add more liquid to pan.

    Remove porchetta when done and let sit for 15 minutes before slicing.

    Strain all pan juices and save.

    To serve, remove strings, trim excess fat, and cut thin slices of meat. Serve meat on crusty roll and top with spoonful of pan juices.

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