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Seasonal Cooking with Dan Wagner

4 min read

The Class of 2017 Christmas Buffet team with executive chef Oliver Beckert of Trump International Hotel in Washington, D.C.

The countdown is on. We have waited 365 days for this moment, and it is almost here. Trees are adorned with bright lights and tinsel. Trays of cookies are set out to be devoured. Holiday songs can be heard playing throughout the halls. Behind the scenes of it all is the hustle and bustle. There is commotion, excitement and an abundance of holiday cheer. Everyone is working tirelessly together to ensure that the magic comes alive for this one day.

By the sounds of it, you may think I am talking about Santa’s workshop, but what I have actually described is the scene for the annual Greene County CTC Christmas Buffet. Instead of elves, I am honored to teach 32 culinary arts students from the five county school districts. And despite sharing some similar features to Jolly Old St. Nick, I have traded in a red Santa suit for chef whites.

The Christmas Buffet was not always a grandiose production. Nearly three decades ago, the first buffet consisted of two small tables. Options were limited, with only a few salads, a couple of entrées, one carving station and some desserts. Each year, the community continued to show support for our humble holiday spread. Now, 29 years later, the annual Greene County Christmas Buffet has transformed from a small-scale event to a holiday tradition, bringing out hundreds of community members. Like Santa Claus, I begin planning our largest school event months prior. Every detail from the date to the menu and the dining room set-up is meticulously considered with the guest in mind. To keep the kitchen running as well as Santa’s workshop, I have to take into account how much space is available in the fridge, what foods need prepped, which kitchen appliances will need to be used, and if there are enough appliances to accommodate the menu.

In recent years, I have recruited renowned chefs to bring the community a one-of-a-kind holiday meal. Executive chef Oliver Beckert from Trump International Hotel in Washington, D.C., and chef Jeff Cecil from Sullivan University will be returning to the kitchen for the 2018 buffet. Beckert, a German native, will be incorporating his national cuisine, including a German-style pot roast (sauerbraten), potato and horseradish soup, potato dumplings, salmon and sweet potato cakes. Cecil will be cooking up Cajun favorites like jambalaya and shrimp and grits. These are just a few of the many entrées, starches and salads that will be offered. As always, be sure to save room for some homemade desserts.

The Greene County CTC Buffet truly brings out the holiday spirit in us all. From our guest chefs to our students, administrators, school staff, Central Greene music department and local businesses, none of this would be possible without your contribution. And finally, thank you to those in the community who come back year after year, making this event apart of your holiday traditions. Serving you is the greatest gift of all.

We look forward to seeing you this coming Friday, Dec. 7, from 11:30 a.m. to 1 p.m. Have a blessed holiday.

Pork chops

Grilled Teriyaki Pork Chops with Pineapple Papaya Relish

Yields: 6 servings

Ingredients

2/3 cup soy sauce

1/3 cup firmly packed light brown sugar

1/3 cup water

¼ cup rice vinegar

3 garlic cloves, chopped fine

2- inch piece fresh gingerroot, peeled and chopped fine

Six 1-inch thick pork chops

Directions

1. In a saucepan, combine marinade ingredients and bring to a boil, stirring until sugar is dissolved. Cool marinade completely.

2. Place pork chops in a container and pour marinade over them. Marinate for 12 hours, moving the chops every few hours.

3. Pour marinade into a saucepan and boil 5 minutes. Grill chops on an oiled rack on medium heat. Cook on each side for around 7 minutes on each side. Brush with marinade during the final few minutes of grilling. Serve Pork chops with relish (see below)

Pineapple Papaya Relish

Ingredients

2 cups fresh pineapple, finely diced

1 cup fresh papaya, finely diced

½ cup red bell pepper, finely diced

½ sweet onion, finely diced

1 garlic clove, minced

1 fresh green chili, seeded and minced

2 tablespoons shredded fresh mint leaves

Directions

1. In a bowl, combine all ingredients with salt to taste.

2. Chill in refrigerate overnight for best flavor.

3. Serve pineapple papaya relish at room temperature.

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