UNIVERSITY PARK, Pa. -- If you love to prepare food and you find yourself glued to the television during cooking shows, then Ag Progress Days is the place to be Aug. 14-16.

Sponsored by Penn State's College of Agricultural Sciences, the annual event will offer a variety of informative and entertaining cooking and food demonstrations sure to satisfy your culinary curiosity.

On Tuesday, Aug. 14, and Wednesday, Aug. 15, the PA Preferred Best Chef of Pennsylvania Competition makes its Ag Progress Days debut. Two regional contests each will feature four chefs going whisk to whisk, vying to represent their region in the state finals during the Pennsylvania Farm Show in January.

The Alleghenies regional competition will take place Tuesday, and the PA Wilds regional contest will be held Wednesday. On both days, semifinals are scheduled for noon and 1:30 p.m., with the regional final set for 3 p.m.

Modeled after the Food Network's "Iron Chef" competition, the Best Chef of Pennsylvania contest uses ingredients reflecting the Pennsylvania-produced foods found on contemporary restaurant tables. Chefs will face off using the same ingredients from a "blind bin," including protein, starch, vegetable, fruit, seasoning, etc. Each chef will have 30 minutes to produce a salad or appetizer and an entrée using at least some part of each blind-bin ingredient. Chefs will work from four-burner cook tops outfitted with appliances and cookware and will have access to a common pantry with basic grocery items, spices and herbs.

A judging panel will be drawn from industry professionals. Chefs will be graded on taste of their dishes; presentation and general impression; usage and harmony of ingredients; and originality/creativity. Each regional winner will receive $500 and compete for the title PA Preferred Best Chef of Pennsylvania and a $1,000 prize during the state Farm Show in Harrisburg in January 2008.

"PA Preferred is the Pennsylvania Department of Agriculture's branding program for all products that come from our state's agriculture industry," says JoAnna Gresham, PA Preferred statewide coordinator. "The PA Preferred Best Chef Competition affords consumers the unique opportunity to witness the diversity of Pennsylvania-raised foods first-hand, while enjoying the skills of our great chefs."

Cooking enthusiasts also can get helpful hints on preparing nutritious and tasty dishes by attending food demonstrations to be held each day of Ag Progress Days in the Family Room building, on Main Street between W. 8th and 9th streets at the Rock Springs site. With a theme of "Eat Smart -- Stay Healthy," the hourly demonstrations will feature Penn State Cooperative Extension food and nutrition educators from around the state.

Presentations will include canning and freezing fruit pie fillings, whole-grain salads, Penn State tailgating, kid-friendly recipes, low-fat dips, "souper" soups, delicious ways to fix vegetables, and other topics. Culinary arts students from the Pennsylvania College of Technology's School of Hospitality will offer demonstrations at 2 p.m. and 3 p.m. on Thursday, Aug. 16.

If all this cooking makes you hungry, there will be no shortage of things to eat at Ag Progress Days. Nonprofit and commodity association food vendors scattered around the grounds will offer a variety of Pennsylvania-produced treats, ranging from steak sandwiches and fried mushrooms to Penn State Berkey Creamery ice cream.

Penn State's Ag Progress Days is held at the Russell E. Larson Agricultural Research Center at Rock Springs, nine miles southwest of State College on Route 45. Hours are 9 a.m. to 5 p.m. on Aug. 14; 9 a.m. to 8 p.m. on Aug. 15; and 9 a.m. to 4 p.m. on Aug. 16. Admission and parking are free. For more information, visit the Ag Progress Days Web site at http://apd.cas.psu.edu.

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EDITORS: For more information on the PA Preferred Best Chef Competition, contact Drew Keegan at 215-545-5353 or by e-mail at dkeegan@thebookandthecook.com. For more information on "Eat Smart -- Stay Healthy" demonstrations, contact Lois Killcoyne at 610-746-1970 or by e-mail at ljk10@psu.edu.

Chuck Gill 814-863-2713 cdg5@psu.edu