ecb logo
The official newsletter of  "The Epicurean Club of Boston"  America's Oldest Professional Chef's Association 
From Our President's Table
Here is my brief report on what happened to ECB over the summer Topmonths.
At the ACF convention in Florida, where I attended as your ECB representative, the board of governors voted down the proposed dues increase, and asked that the ACF board find other ways to meet their budget.  I witnessed the swearing in of the new ACF board, where Michael Ty, CEC, AAC; accepted the presidency. As your representative I promised our new president all the help we could offer him.  If you as a MEMBER have something specific in mind, please feel free to email Michael Ty at the ACF WEBSITE he's open to all suggestions.  The ACF has already emailed a complete convention report. If you did not get it, please contact me immediately and I will forward it on to you. Please keep your email address current, ACF sends meaningful and up to date information almost every week.
Speaking about elections, please contact our Chairman of the Board, Americo DiFronzo, CEC, AAC at DIFRONZOA@AOL.COM, AND let him know you would like to run for the board of directors for the ACF Epicurean Club of Boston.  Elections will be held in December of 2009.
Your board has been working hard this summer.  Jeff Cincotta, board member, and Doug Patten, CEC, CCA, Secretary of ECB;  are Co-Chairs for our Eighth ACF/ECB Culinary Salon (Hot food Competition) are to be held on October 4th at Boston University at 800 Commonwealth Avenue.  The Application is on our Website at

Jeffrey D. Barr, our treasurer  has been working with  Le Cordon Bleu, College of Culinary Arts, Boston to bring the students and instructors on board "en masse" in the fall.  More on the latest developments as we get them.  Perhaps we will once again have a "hot food" team competing for ECB, we are still working on this.
Rico Difronzo, Jeffrey D. Barr and I have  worked to modernize and personalize the enewsletter from ECB, You are reading it right now. Your board has wanted to do this for sometime, but remember we are all volunteers so things take time. We hope this will better serve all our needs.  If you want to contribute please let me know, send your material to me at email:
Anthony M. Graffeo, CEC, AAC and myself have been working with the Massachusetts Restaurant Association, Educational Foundation, to bring more educational components to our regular meetings plus other benefits to our members via this group.
Our Webmaster, Warren Frank, has kept the web site postings up to date, with Job Offers, Certified Chef exams and other valuable information during the summer, if you have something to post please email it to me and the board will review and then we can post it.
Things are shaping up to be an outstanding year for all ECB/ACF members.
September Meeting
Our first meeting of the New Year will be really fun, it will be hosted by our member Chef Dan Osella at Jacob Wirth Boston, the manager of the venue has arranged parking for us.  Can not wait to see you all on September 14, 2009, at 6:00PM.
October Meeting
Another member of ECB, Chef J. Desmond Keefe, CCE, CEC,  will be hosting an educational meeting for us on October 19th at Southern New Hampshire University where Chef Keefe is the Culinary Director he is arranging an exciting demonstration for us all.  The college is right off a major highway directions to follow.
November Meeting
Our 115th President's Ball will be held at the Colonnade Hotel where yet another ECB member Chef Nicholas Calais, CEC is the Executive Chef and Food and Beverage Director too, he will be hosting this grand event, we have booked the ever popular band "Flashback" for this auspicious occasion.  Please mark the date 
November 8th, 2009 at 6:00PM our 115th Anniversary 
We are looking for an educational meeting to be held sometime in November, if you have a venue in mind please let me know.  Also, in December we may or may not have a meeting we need to see how our Election Slate progresses.
In January on the 18th, 2010 we are planning a very exciting evening at the newest Le Cordon Blue College of Culinary Arts, Boston .....more to come...The facility is not to be believed, I toured it last month and wow I have never seen more equipment.
February, March, April, May and June we are seeking venues!
Looking forward to seeing you soon.
Denise S. Graffeo, CEC, AAC  top of page      
Featured Recipe
ecb logo
This Months Recipe 


Exec.Chef Jeffrey Cincotta
Charles River Country Club

(featured at)
2009 Northeast AAC
Black Tie Dinner

Yield 15 ea 2 oz timbale
6 tablespoons Olive Oil
3 tsp Chopped Garlic
Pinch of Red Pepper Flakes
1.5 Cups ½" Diced White Onions
1.5 Cups ½' Diced Zucchini
1.5 Cups ½'' Diced Red Peppers
3 Cups Diced ½'' Eggplant w/Skin
3 Cups Diced ½'' Fresh Tomato
1 Cup Tomato Puree
3 tsp Sugar
3 TBL Chopped Kalamata Olives
3 tsp Chopped Fresh Basil
6 tsp Capers - rinsed
1)    Heat the Olive oil, garlic, and chili flakes in Large Sauce Pan, over medium Heat.

2)    Add the onion and sauté 3-4 minutes until soft.

3)    Add Zucchini, red peppers and eggplant and sauté for 3-4 minutes more.

4)    Add the tomatoes, tomato puree, sugar, olives, and basil and Bring to a Boil.

5)    Circle Cut a piece of Parchment paper into Circle and Cut hole. Place paper over mixture in pan and bake in oven 300 for 30 minutes or until vegetables are tender.

6)    Spray Coat the Timbales. Pack the timbales with the caponata.
7)     Heat in oven for 10 minutes. Let set for 2 minutes before unmolding. 


(We are looking for submissions for this slot for up coming news letters.  Send an email with a recipe in a "Word' file or type the recipe in the body of your email.  Include some information about the recipe and a photo. of the dish.  Submit Put "Featured Recipe  Entry" in the subject line.  Deadline for  Recipe's for the  Next Issue is Friday of the 3rd week of the month. Maybe you and your Recipe will be Featured. Good luck ! )                                                                                                                                                        Top of Page
Next Meeting
 Our next meeting will be on September 14th in Boston at Jacob Wirth Restaurant, hosted by Chef Danial Osella. Jacob Wirth has arranged for free parking in the lot j Wirthlocated right next to the restaurant.  Enjoy the largest Beer selection in the city, in one of Boston's Historic Sites. call the reservation line (781) 231-1114 or book on line at .
31-37 Stuart Street, Boston, Ma 02116.
Guest Speaker Norman C. Haas Foodlinks, inc. FOOD LINKS
Speaking on...

"The Colombian Chocolate
This Meeting will have educational Points. So please reserve Early!

ecb logoACF / ECB
Stimulus Plan
Any professional or culinarian member who brings in two acf logonew professional or culinarian members will receive a one-year national membership extension on receipt of their local chapter membership dues. Both the sponsoring member and the new members will receive this one-year free national membership extension benefit.
Login to the ACF Web site and review the program guidelines and additional information under the Members Only section.

June 1, 2009                                                                                                     
June's Issue of Culinary Nutrition News: Allergen Awareness Releases Today
Brush up on your knowledge of food allergies, gluten sensitivity
and more. Discover how to serve safe food-at home and in restaurants.
St. Augustine, Fla., June 1, 2009-Do you know the difference between a food allergy and a food intolerance? Can you name the eight foods that account for 90 percent of all food-allergy reactions? With 12 million Americans suffering from food allergies, it will serve you well to learn more about these growing concerns. The American Culinary Federation (ACF) Chef & Child Foundation and ClemsonUniversity address these topics in June's issue of Culinary Nutrition News, available to download today at
This month's article is in an easy-to-read format complete with facts, a quiz and resources. You'll be surprised to learn about the hidden sources for food-allergy reactions.
Here is a look ahead at upcoming topics:
July: Fiber-Rich
August: Calorie Countdown
September: Healthful Cooking Techniques
October: Downsizing Calories and Portions
November: Demystifying Lipids
December: Diabetic Menu Makeover
The American Culinary Federation's Chef & Child Foundation and ClemsonUniversity have partnered to offer a series of monthly Culinary Nutrition News articles. Written by experts, articles will bridge the nutrition gap for chefs by providing up-to-date research information. Articles are free, and are posted on ACF's Web site,, the first Monday of each month.
About Clemson University
CU CHEFS® (ClemsonUniversity's Cooking and Healthy Eating Food Specialists) instructional program, led by Dr. Marge Condrasky, Associate Professor in Food Science and Human Nutrition, is a registered trademark of ClemsonUniversity designed to promote changes in menu planning, food purchasing, food preparation and food consumption behaviors with a goal of fostering good health through healthy nutrition. 'Culinary nutrition'is the application of nutrition principles combined with food science knowledge displayed through a mastery of culinary skills. The results are healthy eating behaviors grounded in culinary confidence and nutrition alertness. CU CHEFS® promotes an awareness of the latest trends in foods and nutrition through the demonstration of proficient culinary skills to produce flavorful, health-inspired menus for schools, churches, restaurants. ClemsonUniversity, located in Clemson, S.C., is ranked 22 among the nation's top public institutions. Since 2001, Clemson has doubled external research funding, raised the academic profile of the student body, increased retention and graduation rates, launched high-profile economic development and has earned national accolades, including being named TIME magazine's PublicCollege of the Year.
About ACF
The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 22,000 members spanning 230 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit
# # #
Communications Manager
(800) 624-9458, ext. 113                                                            Top of Page

E-NewsLetter News
This E-newsletter is the format we would like to move forward with.  We on the Board would encourage you, The Epicurean Club of Boson Members to contribute to this publication.  
Unlike the past, We will be happy to include your submissions in future issues.  It's "Easy", all you have to do is email us at our new newsletter email address, with your content.  the deadline for all submission will be the last Thursday of the month.  Submissions will be brought to the board for review the first week of the month.  (Submission suggestions are your favorite recipe from your kitchen with a "Photo", Event Photo's, Upcoming events, or announcements.)  We are liberal, but to a point. Advertising requires a fee so be careful. But let the games begin, send all and hope we can include your submission.

Jeffrey D. Barr
ACF / Epicurean Club of Boston

This Month's
Header Picture: Gelato Bar Venetian Hotel, LV
Submitted By:  Jeff Barr 
Click Here Tell Us your Opinion on this E-Newsletter

Top of Page
101101 Diner Smoked ECB in June
Chris and Dan Blanchard Hosted the meeting in June at The Now Famous 101 Diner in Worcester.  Chris gave a tour and explained the history behind the diner.  The One Hundred and First, and Last Diner Built by the Worcester Dining Car Co.  Chris Turned up the smoker for this meeting.  We were treated and started off with ribs right out of 101's smoker as one the appetizers.  101Then the 101 staff turned it up a notch for dinner. First "Smoked Split Pea Soup w/ Smoked Ham Hocks", The  main course was over the top.  "Bone in Pork Roast Chop", complimented w/ "Red Bliss Mashed"and "Braised Red Cabbage w/ Smoked Bacon" and "Homemade Hot Apple Sauce".  The dessert wasn't "Smoked", but it was "Smoke-In" Homemade Strawberry Shortcake".  Chris and Dan Gave a 101commemorative Diner Mug to all attendees.  Even Jimmy Young was suprized to see the people that attended the meeting.  Come to the next meeting, you never know what or who you may see or get.  Thank You Dan and Chris Blanchard for your Hospitality. 
Check out Blanchard foods at there web sit

 Our Associate Members

Visit there web sites below 
101         101           
101               101              
On This Months Menu
Featured Recipe
Next Meeting
ACF Press Release
101 Smokes ECB in June
The Board
Presidents Ball
Featured Chef
Upcoming Events
ecb logo
 Epicurean Club 
of Boston 

Denise Graffeo, CEC, AAC
 Vice President

Jim DiMarzio, CEC

Chairperson Board of Directors  
Americo DiFronzo, CEC, AAC
  Jeffrey D. Barr
Doug Patten, CEC, CCA

Financial Secretary
Sean "Rory" Gallagher

    Board of Directors
         Jeffrey Cincotta  
Anthony Graffeo, CEC, AAC
David Gauvin
Al McPhee
Steve Sharad, CEC
       Jim Sautter, CEC 
     Academy Chair
Anthony Graffeo, CEC, AAC
Certification Chair
Despina Makredes, CCE, AAC


Pres ball 
115th President's  Ball
November 8, 2009
Colonade Hotel
(Book tables of 10 in advance)
If you
have a nonmember
colleague,  friend, employee, or maybe your boss
that you want to forward this newsletter  to, Do it!
They can click below
 Join Our Mailing List
culinary comp photo
A.C.F. Approved and Sanctioned
Culinary Competition
Sunday Oct. 4, 2009

Hosted By
The Epicurean Club of Boston

Location: Boston University, School of Hospitality
808 Commonwealth Ave. Boston, MA. 02215

Categories: Cold food-
A, B, C, D and E (Student and Professional)

Hot food- K-1 through 9 and
P-1 (Student and Professional)

Cost per Category: $90 for Epicurean Club members:
$95 for A.C.F. members: $105 for Non-A.C.F. members.

Time: 3:00 A.M. - 6:00 A.M.,
Cold food set-up.

(Cold food competitors must
be out of the salon by
6:00 A.M. sharp).

7:45 A.M. Judges Meeting 
with competitors.

8:00 A.M. Contemporary Competition starts.

5:00 P.M. Award Ceremony.

Deadline: All entry
applications must be
submitted with
payment before
September 14th,

Rules And
Competitors in the hot
food categories are
required to submit
a recipe of their signature
dish and a color
photograph or diagram
of completed entrée with
their application. Three additional copies are to
be submitted on the day of the competition to the judges. Competitors are strongly
advised to read and review the A.C.F. Competition Manual at, select "downloads" then select "competition manual" for the complete A.C.F. guidelines. Each chef in category "K" shall prepare four portions of the same entrée in 60 minutes with an additional 5 minutes for plating.  Each competitor must provide all ingredients,  equipment, and plates needed to execute their recipe.  In addition the General rules and Guidelines found on page 14 in the A.C.F. competition manual will be adhered to.

Show Co-Chair: Jeffrey L. Cincotta CEC
Phone # office 617.332.8799 cell # 617.839.7022
Douglas Patten CEC, CCA Phone # cell 617.921.3954

    Click here for Entry Form

           top of page
Featured Chef
Norm Myrow
 to Norm Myerow and his baking/pastry student. Andrew Coen, a senior at Minuteman Tech, competed against more than 40 States at the 2009 SkillsUSA national competition and took first place.  Winning the gold qualifies Andrew for a full-tuition scholarship at Johnson & Wales University were he will take their four year course.

Upcoming  Events 

Sept. 14 
Monthly Meeting ( Jacob Wirth -Boston)
Sept  16
Serv- Safe Class - COSTS FRUIT & PROD.  Ask your Rep for details.
Sept  22
Serv-Safe Class - US FOOD SERVICE  Asl your Rep for details.
Sept 24
Last Day For ECB Newsletter Submissions to
Sept  26
Chili Throw Down
2-4 pm Sunrise Braintree

          Top of Page
Forms     101    

Membership Application

Presidents Medallion Application

Education Grants Application

         Top of Page
Our Associate Members 
Visit there websites below 

Sid Wainer
          culinary comp photo
Save Time
If you are coming to a Monthly Meeting and or Upcoming Special Event, like the Culinary Competition as a competitor at BU, or the 115th President's Ball.  Please make a reservation on line or by phone. 
You can Use your Credit Card to Pay. Mastercharge, Visa, or American Express. Swipe sign and enjoy. If you do though, Please fulfill your obligation and come to the meeting or event. 
Many times there are only limited space and we have to stop taking reservations due to volume.  Avoid a bill for a meeting that you reserved for and didn't attend.  Call at least 24 hours before the meeting to cancel.