Bethlehem Press

Monday, September 16, 2019
Rich Thompson, managing partner of The Factory, and Christopher Mikovich, head chef of The Factory. Rich Thompson, managing partner of The Factory, and Christopher Mikovich, head chef of The Factory.
Contestant Briana Campanelli shows her dish to Rich Thompson of The Factory. Contestant Briana Campanelli shows her dish to Rich Thompson of The Factory.
press photos by lani gionsThe contenstants: Thomas Traupman, Gina Anderson, Skylar Welsh, Briana Campbell, Veronica Trevino and Luke LaMontia press photos by lani gionsThe contenstants: Thomas Traupman, Gina Anderson, Skylar Welsh, Briana Campbell, Veronica Trevino and Luke LaMontia
The contestants’ dishes await the judges. The contestants’ dishes await the judges.
The Winning Dish, Luke LaMontia’s Campfire Eclair. The Winning Dish, Luke LaMontia’s Campfire Eclair.
Contestants Gina Anderson and Skylar Welsh play around wearing the Stuff Puff masks from the Stuff Puff ad campaigns. Contestants Gina Anderson and Skylar Welsh play around wearing the Stuff Puff masks from the Stuff Puff ad campaigns.
Stuff Puff Marshmallows, the main ingredient. Stuff Puff Marshmallows, the main ingredient.

S’more than meets the eye NCC, Factory host culinary dessert challenge

Tuesday, August 27, 2019 by Lani Goins Special to the Bethlehem Press in Local News

Six students from the Northampton Community College Culinary Program participated in a cooking challenge Aug. 12 at The Factory in Southside Bethlehem. The challenge was to produce dishes incorporating the ingredients used in making in a s’more.

There was a unique ingredient, Stuff Puffed chocolate filled marshmallows to be used in each dish. The other ingredient – graham crackers. Stuff puff marshmallows are produced in partnership with the Factory, and are available exclusively at Walmart this summer.

The students’ dishes varied widely in composition. They all looked delicious. Luke LaMontia made campfire eclairs, filled with a pastry cream that incorporated stuff puffs and liquid smoke, and a graham cracker topping.

Thomas Traupman made duck breast carrots stuff puff salad with a stuff puff vinagrette. Skylar Welsh made mini marshmallow- topped sweet potato cheesecake with candied pecan graham cracker crust. Veronica Trevino produced a Stuff Puff breakfast sandwich with brulé Stuff Puff marshmallows. Briana Campanelli baked a Black Forest Amaretto cake with Stuff Puff budino. Gina Anderson made graham cracker crusted pork tenderloin with sweet potato puree and mole sauce, using the Stuffed Puffs with the sweet potatoes and also in her mole sauce.

The students were vying for cash prizes. The second and third place winners each received $500. The first place winner won $1,000.

First prize went to Luke LaMontia’s eclairs. Second prize went to Thomas Traupman’s duck. Third prize went to Skylar Welsh’s cheesecake. All contestants received gift bags.