The 2025 Demo Kitchen is presented by chester county food bank. While the Demo Kitchen is FREE to enter, CCFB will be accepting donations which help support their efforts to mobilize our community to ensure access to nutritious AND familiar food.
WELCOME TO THE DEMO KITCHEN @ GOOD FOOD FEST!
Fresh + local = GOOD FOOD. At this year’s Demo Kitchen, you’ll learn just how simple and rewarding it is to cook with seasonal, local ingredients from our region.
Our presenters will walk you through everything—from sourcing fresh ingredients to creating delicious, seasonal dishes in your own kitchen. Whether you’re an experienced locavore or just starting your local food journey, you’ll learn firsthand how local & seasonal ingredients can elevate your recipes and make every meal unforgettable.
CULINARY DEMO SCHEDULE
11:30 AM
SOURDOUGH ENGLISH MUFFINS
presented by
SARAH HOLLAND OF
GOOD GIRLS BAKERY
Join Chef Sarah Holland for a live demo of her legendary Sourdough English Muffins. If you’ve tasted these pillowy, cloud-like beauties, you know why she can’t keep Good Girls Bakery’s signature item on the shelves. With her unique blend of science and artistry, Sarah makes the baking process approachable and fun, guiding you step by step to create fluffy, bakery-quality muffins in your own kitchen. The audience will get a front-row seat to her process, from dough mixing to griddling muffins to golden perfection. Come discover why these English muffins are one of Chester County’s most sought-after baked goods—and leave inspired to bake a little magic of your own.
Chef Sarah Holland is a passionate baker, chef, and entrepreneur who loves creating memorable food experiences. Her culinary journey has taken her from food trucks to French pastry, to cheffing and restaurant management, each step shaping her unique style and deepening her love for her craft.
In 2023, Sarah’s sourdough bread journey began with Growing Roots Farmers Markets, paving the way to the opening of her brick-and-mortar bakery in 2024 at Eagleview Town Center in Exton, PA. In 2025, she launched a special events catering business called Good Girls on the Go!, another step in her ever-expanding culinary vision.
Her formal training at The Restaurant School of Walnut Hill College gave her the technical foundation to combine science and artistry, and she never stops exercising her ambition to evolve, experiment, and create.
12:30 PM
SMOKED HARVEST CHICKEN SALAD
presented by
CHRISTA BARFIELD OF FARMERJAWN AGRICULTURE
Experience the intersection of farming, flavor, and food justice with Christa Barfield, AKA FarmerJawn. In this live demo, Christa prepares her Smoked Harvest Chicken Salad with Smoked Husk Cherries—crafted from FarmerJawn-grown and raised ingredients. Known nationally as a leader in regenerative agriculture, she brings her mission of “Food is Medicine” to the table, showing how nourishing, sustainable dishes can also be delicious. Guests will leave with a recipe to savor and a fresh perspective on how farming can transform the way we eat.
Christa Barfield, AKA FarmerJawn, is a healthcare professional turned regenerative farmer, entrepreneur, and advocate for food justice. Her work has positioned her as a national leader in the movement toward sustainable, organic, and regenerative food systems. As the founder of FarmerJawn Agriculture, she runs the largest Black woman-owned Regenerative and transitioning to organic farm in America, a milestone in agricultural history.
Managing 128 acres across three counties in Pennsylvania, she is also the largest Black produce grower in the state. Her mission extends beyond farming — she is reshaping the conversation around nutrition security, land stewardship, and the vital role of Black farmers in the food system.
A James Beard Award winner, Christa’s influence reaches far beyond the fields. She speaks nationally on the intersection of agriculture, public health, and economic justice, advocating for policies that prioritize a Farm First approach to food production and healthcare. Her work is a living testament to the belief that Food is Medicine, and she continues to inspire a new generation of farmers, policymakers, and food industry leaders to rethink how food is grown, distributed, and valued.
1:30 PM
POTATO GNOCCHI
presented by
OLGA SORZANO
OF BABA’S BREW
Simple ingredients take center stage as Olga Sorzano transforms them into luscious Potato Gnocchi with Mushrooms and Brown Butter. Founder of Baba’s Brew and a seasoned culinary educator, she shares techniques honed through years of training in Europe and work as a private chef. Experience the warmth of her teaching style and the joy she brings to every dish, making the kitchen a space for creativity, confidence, and connection.
Hello, I’m Olga Sorzano.
Cooking has always been my love language. I first learned in Siberia at my grandmother’s side, and that spark grew into a lifelong passion. After moving to the U.S., I trained in culinary school, worked with top chefs, and expanded my skills through travels and classes in France, Italy,
Switzerland, and Thailand. I later spent seven years as a private chef, ran a catering business, and taught countless lessons. Along the way, I also served with World Central Kitchen, preparing meals for refugees in Poland and earthquake victims in Turkey and Syria.
Today, I channel that experience into two worlds I love: food and fermentation. My husband and I run Baba’s Brew, a kombucha company rooted in craft and culture, and I share my knowledge through hands-on cooking classes and Culinary Boot Camps at A Culture Factory.
I believe cooking is the most important life skill. It nourishes, empowers, and connects us—not only to food, but to tradition, community, and ourselves.
My mission is to make the kitchen a place where anyone can feel confident, joyful, and inspired.
2:30 PM
PICKLING
101
presented by NIKI TOSCANI
& MIKE SiCINSKI of
FISHTOWN PICKLE PROJECT
Meet Niki Toscani and Chef Mike Sicinski, founders of Fishtown Pickle Project, as they share the craft behind their signature Dill Pickles. What began as handcrafted wedding favors has grown into a beloved small-batch pickle company rooted in sustainability, wellness, and community. In this hands-on session, Niki and Mike walk you through their process of creating bold, nostalgic flavors with irresistible crunch—all while showing how pickling can bring people together through good food made with care.
Fishtown Pickle Project was started as a passion project by Dietitian Niki Toscani and Chef Mike Sicinski shortly after gifting handcrafted pickles to their wedding guests. As professional foodies, both have an innate passion for good food and all things pickled. Their mission is to bring people together with good food that creates joy, is kind to the earth and supports the community and other small businesses.
We’re a community on a mission to give back, serve wellness, create pleasurable experiences and celebrate community and other small businesses. Fishtown Pickle Project specializes in handcrafted, small batch, refrigerator pickles that feature culinary-inspired flavors that are extraordinary yet nostalgic.
Our pickles are made purposefully and with great care, using all parts of the cucumber and sourced locally whenever possible to minimize our footprint on the environment. Each flavor is created using all natural, high quality and fresh ingredients to maximize bold taste and crispy crunch that bring satisfaction.