Some of the region’s best chefs share their secrets at the Adams County Arts Council’s culinary classes
By Karen Hendricks | Photography by Casey Martin
Outside, it was a rainy, dreary December evening. But inside, it was a warm, cozy scene in the Adams County Arts Council’s (ACAC) kitchen: A dozen community members working 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—a few 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 in Gettysburg, 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 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 the area’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 takes 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).
Carella, who was born and raised in Italy, moved to the United States— specifically to Biglerville—at the age of 20. He infuses the class with Italian insights.
“Don’t ever skimp on good olive oil,” he advises, 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 his family: “I’m the first of six children so my mom was always cooking,” he says, 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 Carella—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 was 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,” he says, 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 Carella. “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, has enjoyed her newfound retirement by taking one or two of the ACAC’s culinary classes 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, Carella 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,” he 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 Carella’s class was freewheeling at times, Chef Lou Sackett’s cookie class was all about precision and technique. There were also plenty of light moments—like when Sackett explained how, by making cookies smaller, guests can actually enjoy more types of cookies. Attendees nodded and laughed with recognition.
She explained how the class, breaking into teams, would be mixing 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 Sackett. “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 and happy chatter filled the kitchen. Every 10 minutes or so, everything came to a standstill as Sackett gathered the class for a lesson—such as proper technique for rolling refrigerated cookie dough, using what she called the tic-tac-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 Heiges. “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 Sackett, Chef Carella 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.”
Adams County Arts Council
125 S. Washington St., Gettysburg
Upcoming Culinary Classes at the Adams County Arts Council:
Sicilian Arancini Cooking with Chef Fabio Carella: January 15, 5 – 8 p.m.
A Culinary Journey Through Persia with Elizabeth Meighan: January 23, 5 p.m.
Pasta Asciutta with Chef Lou Sackett: January 28, 5:30 – 8:30 p.m.
Pasta Fresca with Chef Lou Sackett: February 11, 5:30 – 8:30 p.m.
Chef Jason of Gettysburg’s newest restaurant, Create at 48, will be leading a wine dinner in February; check the ACAC website for more details.
Chef Lou Sackett’s website is prepholdcook.com featuring “pro skills for your home kitchen.”
For more information on Chef Fabio Carella and his Italian tours, see fabiostours.com.
