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 months.
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, email@example.com board member, and Doug Patten, CEC, CCA, Secretary of ECB;firstname.lastname@example.org 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 www.acfecb.com
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: email@example.com.
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.
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.
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.
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 |
This Months Recipe
Exec.Chef Jeffrey Cincotta
Charles River Country Club
2009 Northeast AAC
Black Tie Dinner
Yield 15 ea 2 oz timbale
6 tablespoons Olive OilMethod
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 firstname.lastname@example.org. 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
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 located 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 www.ACFECB.com .
31-37 Stuart Street, Boston, Ma 02116.
Guest Speaker Norman C. Haas Foodlinks, inc.
"The Colombian Chocolate
This Meeting will have educational Points. So please reserve Early!
|ACF / ECB
Any professional or culinarian member who brings in two
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.
|AMERICAN CULINARY FEDERATION PRESS RELEASE
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 www.acfchefs.org/CNN.
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:
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, www.acfchefs.org/CNN, 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.
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 www.acfchefs.org.
# # #
MEDIA CONTACT: Leah Craig
(800) 624-9458, ext. 113
email@example.com Top of Page
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, firstname.lastname@example.org
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.
of Boston OFFICERS & BOARD
Board of Directors
Steve Sharad, CEC
Jim Sautter, CEC
Anthony Graffeo, CEC, AAC
November 8, 2009
SIGN UP HERE!! 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
A.C.F. Approved and Sanctioned
Sunday Oct. 4, 2009
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
8:00 A.M. Contemporary Competition starts.
5:00 P.M. Award Ceremony.
Deadline: All entry
applications must be
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 Show Co-Chair: Jeffrey L. Cincotta CEC
advised to read and review the A.C.F. Competition Manual at www.acfchefs.org, 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.
Phone # office 617.332.8799 cell # 617.839.7022
Douglas Patten CEC, CCA Phone # cell 617.921.3954
Click here for Entry Form
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|Featured Chef |
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.
Monthly Meeting ( Jacob Wirth -Boston)
Serv- Safe Class - COSTS FRUIT & PROD. Ask your Rep for details.
Serv-Safe Class - US FOOD SERVICE Asl your Rep for details.
Last Day For ECB Newsletter Submissions to
Chili Throw Down
SUNRISE SENIOR LIVING
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.