By Michelle Plummer
2012 is the Year of the Dairy Cows at the Indiana State Fair and this may be a good time to meet one of our chefs who will be demonstrating a delicious dairy recipe each Sunday at 11:00 am throughout the fair! Chefs cook in a variety of places and settings. Our guest chef Danny Mesmer, will be treating you to cheese cookies (recipe follows) that can be topped with ice cream as an open faced ice cream sandwich. Make plans now to join us at the fair to see how to make this all fresh in an hours time. Including making the ice cream!
Daniel L. Mesmer graduated from IVY Tech Community College with a double major in Culinary Arts and Hotel & Restaurant Management. While attending IVY Tech, he was chosen to participate in their Education Abroad program and studied at LaVarenne in France where he received the Grand Diplôme. While attending college, Daniel worked for many City and State dignitaries, including then-Governor Evan Bayh. After college, Daniel worked at Marsh Supermarkets where he helped to start up the catering business for the company. In this position, he became their first chef employee in charge of the corporate cafe. From there he was promoted to help develop their Central Kitchen concept. Daniel then moved to Millennium Foods, where he is currently the R&D chef.
Daniel is a member of the American Culinary Association, where he has held a Board position since 1992 and is currently Chairman of the Board. Within this organization, Daniel has judged the Skills USA and the Pro Start (high school culinary competitions), as well as competing in ACF-sanctioned competitions. Chef & Child Committee membership within ACF has also provided opportunities to teach young people cooking and nutrition skills. Daniel is also a member of the Research Chefs Association, where he is on the National Board for Education and assists in various projects including the planning of the national convention. He also volunteers for the Indiana Transportation Museum, where he is one of the chefs involved in serving dinner in the 1930-era dining car. Daniel is also a member of the Indianapolis Ambassadors, which has provided volunteer opportunities at such locations as the Indianapolis Motor Speedway, Indiana Repertory Theater, Indianapolis Indians stadium, and the very exciting opportunity to work with the 2012 Super Bowl.
By Danny Mesmer
A bit more about the Indiana Transport Museum- It is a 1930 style dining car and it is run by the Indiana Transportation Museum in Noblesville. It is currently in for some repairs, so we are not cooking on it this year. We are planning on starting up the dining experience again later this year or next. There is a diner similar to the one we serve on up in the museum for people to see and walk through. That is, at Forest Park in Noblesville IN. It is quite the dining experience for our guests. It is a four course meal with appetizers, salad, entrée and dessert. All served in the dining car. Most of the time while moving. It is usually on with one of the other tours like the pizza train. Our guest stays on the train to get served with the pizza guest disboard and dine at one of the local pizzerias in the area. It is a good time for all. Information is on the web site itm.org another great summer vacation destination-until the fair arrives August 3!
1 stick of Butter (Must Be Butter)
8 oz. cheddar cheese shredded, or 4 oz. parmesan and 4 oz. cheddar or other combinations work as well
1 cup Flour
Dash of Hot Sauce or Worcestershire or lime juice
Salt and pepper (optional)
2 cups Crushed Rice Krispies ™
Blend together all of the ingredients except for the crushed cereal. Works best in an electric mixer until all ingredients are combined.
Roll into marble size balls then press flat and press into Cereal.
Bake in a preheated 350 degree oven for 15 – 20 min. Cool on a rack.
Cookies can be saved in a tin or frozen.