Chefs who share their secret recipes are cookin' up much more than food
In Other News #17 // Celebrating the stories of everyday heroes among us.
During this time of political divisiveness, I've had the opportunity to capture feature stories, like the one below, that demonstrate just the opposite: beautiful community spirit. Enjoy! -Karen
Chef Fabio Carella
Meet the chefs who are cookin’ up community
Outside, it was a rainy, dreary December evening in downtonw Gettysburg, Pa.
But inside, it was a warm, cozy scene in the Adams County Arts Council’s kitchen: A dozen community members came together to create dozens of cookies. They were strangers when the Take & Bake Holiday Cookies class began, but by the end of the evening, they were all chatting and laughing—over cookies, of course—some still warm from the oven.
“When people taste something they’ve created in class—when their faces light up, that’s what it’s all about,” says Chef Lou Sackett, a lifelong chef who guided the class through her heirloom cookie recipes—some of which have been in her family nearly 100 years.
It was a similar scene the following night, both inside and out. As rain created a shimmer along South Washington Street, culinary skills were shining in the kitchen—this time, in a class called Winter Wonderland Italian Feast.
“I really enjoy when people are hands-on,” says Chef Fabio Carella, as he instructed and entrusted class members with chopping and mixing.
But beyond the ingredients, there’s an even greater recipe at work.
“Food always brings people together,” says Carella. “That’s what I love about cooking.”
From Soup to Sushi
Culinary classes launched at the ACAC about 15 years ago, helping attendees learn how to make everything from soup to sushi. In the beginning, before the nonprofit ACAC opened its Arts Education Center, classes were held directly in chefs’ kitchens, says Wendy Heiges, ACAC program director.
“Marc Jalbert of Pomona’s Woodfired Bakery Café [which has since closed] taught some of the initial classes on breads and pizza doughs,” Heiges recalls.
Some of south-central Pennsylvania’s top chefs have shared their expertise over the years, including Jeremy Shaffner, Subarna Sijapati, Josh Fidler and many others.
“Success comes from the instructor being able to succinctly and clearly lay out steps that take a dish from start to finish,” Heiges says. “People take culinary classes because they want to gain confidence. It is, as with pottery, a unique creative skillset because it’s also functional.”
Wintry Comfort Food
Some of the most popular culinary classes focus on authentic cultural dishes such as Carella’s Italian-based menu, featuring Bruschetta con Fagioli (Grilled Bread with White Bean and Garlic Spread) as the appetizer, Pollo alla Cacciatora (Hunter-Style Chicken including mushrooms, peppers, onions and tomatoes), Roasted Vegetable Risotto (Creamy Rice with Winter Vegetables), and for dessert—Biscotti di Natale (Italian Christmas Cookies).
Chef Fabio, who was born and raised in Italy, moved to the U.S. at the age of 20. He infuses the class with Italian insights.
“Don’t ever skimp on good olive oil,” he advised, along with, “I buy sea salt in bulk,” and “If you’re ever not sure if you’ve added enough olive oil—add some more,” which received hearty laughter.
Stories about his homeland are mixed into the evening: how tomato paste is made with sundried tomatoes, how explorer Marco Polo introduced various foods around the globe, and how much fun Carella has leading culinary tours through Italy’s regions.
There are also stories about Carella’s family: “I’m the first of six children so my mom was always cooking,” says Chef Fabio, speaking to the roots of his culinary career.
All the while, delicious aromas filled the kitchen as the wintry feast’s components came together. The class encircled Chef Fabio—many of them with wine glasses in hand—as he instructed them on how to make the perfect risotto. Chicken went into the oven for an hour. A rainbow assortment of vegetables were ready for roasting. Everyone munched on—and raved—about the bruschetta. Then it came time to mix up the cookie dough.
“Different than other instructors, I like to pass on the confidence of cooking without relying on the recipe,” Chef Fabio said, and the class gasped, laughed and was thoroughly entertained as he threw ingredients together—with a cloudy puff of flour—and somehow emerged with cookie dough.
By the end of the evening, everyone had a plate, piled high. Conversation flowed, as the class enjoyed a family-style dinner together.
“It’s comfort food,” says Chef Fabio. “With the holidays, there’s an extra amount of sweets, so these recipes are healthy, filling and wintry.”
One of the class participants, Cinnamon Hosterman of Orrtanna, enjoyed her newfound retirement by taking one or two of the ACAC’s culinary classes every month throughout 2024.
“I’ve learned a lot of new techniques,” she says. “Chef Fabio’s classes are always a blast—and they fill up quickly, so as soon as I see them announced, I sign up. He’s so casual and friendly, but also has a lot of experience.”
Ultimately, Chef Fabio hopes he instilled a few Italian-flavored life lessons for attendees to take back into their home kitchens.
“If somebody gives you fish, that’s wonderful,” Chef Fabio says, quoting a famous proverb. “But if somebody teaches you how to fish—that’s a life skill. Anybody who likes to eat, they should learn how to cook.”
Little Gems of Cookies
Whereas Chef Fabio’s class was free-wheeling at times, Chef Lou’s cookie class was all about precision and technique. There were also plenty of light moments—like when Chef Lou explained how, by making cookies little in size—guests can actually enjoy more types, and overall, more cookies. Attendees nodded and laughed with recognition.
She explained how the class, breaking into teams, would be mixing up five types of cookie dough: Viennese Almond Crescents, Dark Chocolate Cashew Drops, Pennsylvania Dutch Sand Tarts, Poinsettia Confetti Cookies and Walnut Jewel Cookies.
“Probably the most iconic—and my favorite one—is the PA Dutch Sand Tarts,” says Chef Lou. “They’re really special cookies because there’s so thin and delicate. They really demand some skill to make them—and the thinner, the better—they should just dissolve in your mouth.”
Mixers whirred, parchment paper sliced and happy chatter filled the kitchen. Every 10 minutes or so, everything came to a standstill as Chef Lou gathered the class for a lesson—such as proper technique for rolling refrigerated cookie dough, using what she called the tic-tack-toe method.
Lessons are something she’s used to leading. For the past 25 years, she was a culinary instructor—first at the Restaurant School of Philadelphia (now part of Walnut Hill College), then YTI’s School of Culinary Arts, and Dauphin County Technical School. A native of Western Pennsylvania, she was a restaurant chef and owner in Philadelphia for many years. Now retired, she settled into a “hobby farm” in Littlestown.
Leading culinary classes at the ACAC keeps her connected to her lifelong profession—and shares her lifelong lessons.
“I previously took Chef Lou’s sauté class,” says Nancy Hill of Gettysburg. “She’s very focused, very thorough, and everybody participates in her class—that’s why I came back, to make cookies too.”
By the end of the evening, each attendee had a big container of all five types of cookie dough—along with napkins-full of cookies to sample—followed by rave reviews of how unique and delicious each little gem of a cookie tasted.
“I will say the arts, generally speaking, beckon those who really want to push themselves to discover a creativity in themselves they might not know exists,” says Heighes. “And the culinary arts are particularly satisfying because you are sharing what you’ve made. It’s a very social art form, and you are such a part of the whole process.”
It’s a process that starts with Chef Lou, Chef Fabio and all of the ACAC’s talented culinary instructors.
“With all the arts, it’s a passion,” Heiges explains. “It’s loving something so much that you want to share it—you want somebody else to know and love it as much as you do. And it’s what strengthens a community and leaves a legacy.”
Nature Nugget
A quick travel tip and photo, sharing incredible views, trails, or parks
Hundreds of orchids line the Orchid House within Longwood Gardens’ Conservatory. Each one is equisitely colorful, intricate; like a gem. Longwood Gardens is located in Kennett Square, just outside Philadelphia—worth a trip from wherever you are!
Luna Lens
Sharing a photo of my fluffy floofy dog Luna… because there’s plenty of fluff to go around.
When you can’t decide whether you want to hang out in the living room, or keep an eye on the kitchen… you do both!
Comfort Corner
A great recipe, or a Spotify song. Comfort food or chill tunes. Maybe both.
Chef Fabio’s Bruschetta con Fagioli
(Grilled Bread with White Bean and Garlic Spread)
Ingredients:
Grilled Bread (Ciabatta or Focaccia)
Canned white beans (cannellini or navy beans)
Garlic
Olive oil
Salt & pepper
Fresh parsley or rosemary
Directions:
Slice the bread, brushing each side with olive oil, and grill bread until crispy.
Mash beans with garlic, olive oil, salt & pepper.
Spread bean mixture on bread.
Garnish with parsley or rosemary.
One of my primary goals, with “In Other News” is to remind you that there are still indeed good people in this world and good things happening. I hope this week’s edition served as a wonderful reminder for you.
Have a good week ahead and be well,
Karen