From Our President's Table |
Greetings!
First, and most important of all, I want to say "Happy Holidays" to all of you. And my wishes for a happy, healthy, prosperous New Year.
Second, I want to thank the entire staff of the Colonnade Hotel for hosting our Presidents ball in November our 115th. Member Chef Nicholas Calais, CEC was our host and we awarded him with a golden chef. The event was attended by our ACF National President, Michael Ty, CEC, AAC and our national Vice President of the N.E. Regional, William Tillinghast, MBA, CEC, AAC, WMCS. Our three candidates for Chef of the Year were: Jeffrey D. Barr, Jeffrey Cincotta, CEC, and Chef Douglas Patten, CEC, CCA, the voting was so close and our chef of the Year is................. Jeffrey D. Barr, Kudos to him for all the hard work he has done to achieve this honor! See the Presidents Ball section within. For more details... Click Here
Third, I want to thank Sandra Oulton for hosting the November meeting for us. The feedback on the meeting was awesome. The combined efforts of Trademark Equipment Company, Rational, and Irinox Blast Chillers was a fun and educational event enjoyed by all.
Fourth, the January 18th meeting of ECB will he held at Le Cordon Bleu College of Culinary Arts, Boston, our host is Lead Chef Instructor Jeff Mushin. Regular pricing applies and do make a reservation please either on line or on the voice mail. At this meeting we will swear in the new President elect of The Epicurean Club of Boston, James DiMarzio, CEC and the new board as well. At the November meeting Frank Terrichi, of our election committee signed the ballot closed. Please make every attempt to be with us for this auspicious occasion as we enter our 116th year as the oldest cooks association in America. See the entire Board Slate... (Click Here)
Fifth, the February 15 meeting will be hosted by member Kevin Lear at Box 109, American Prime at the Indigo Hotel. Chef Kevin has been working hard putting together this meeting and we can expect educational points for this meeting as well as an outstanding meal! More details to come as Kevin find tunes the event for us.
The March, May and June meetings are still open for venues if you know of any please contact the voice mail. 782 231-1115. April meeting is in progress.
I Hope to see you all in the brand New Year.
Denise S. Graffeo, CEC, AAC
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Next Meeting
All New England
ACF ChaptersInvited to attend
Hosts
ACF / Epicurean Club of Boston
January
Multi - Chapter Meeting
and Officer Inauguration
January 18th 6:00pm
Location
Le Cordon Bleu College 215 First Street The Athenian Building
East Cambridge, Ma 02141
Lead Chef Instructor, Chef Jeffrey Mushin,
will by Hosting this event. If you have not had the pleasure to see this facility yet, This will really be a thrill.
Plus have the chance to see there Restaurant: Technique
Le Cordon Bleu College of Culinary
Arts in Boston features an on-campus, open-to-the-public restaurant,
Technique, that is run by LCB students, who prepare and serve the
meals. While patrons enjoy a delicious fine dining experience, as a
student you'll have the opportunity to apply your culinary training and
gain relevant experience in an active restaurant environment. It's an
extraordinary opportunity to spend time at each of the various kitchen
stations: hot, cold, pastry, prep, etc., and acquire experience in both
front- and back-of-the-house functions. In addition, you'll be exposed
to the finer points of restaurant marketing and management. Working in LCB campus restaurant provides an authentic taste of the future you
aspire to.
Technique
215 First Street
Cambridge, MA For Map and Directions; (Click Here)
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2009 Presidents Ball and Chef of the Year Gala
Those of you that attended this event know how great it was. All the hype about the Colonnade in advance was (as a Famous TV Chef Say's) "spot on". Exec. Chef Nick Calise did a fantastic job. He and his staff of the who's who in the Boston food scene knocked this one out of the box. Thank you Nick. 
The Menu was award winning, which went very well being the focus of the evening was Awards. Presenting the Awards was Master of Ceremonies, ECB President Denise Graffeo CEC, AAC.
"The Humanitarian Award"
Went to ACF National President Micheal Ty CEC,  AAC Was in attendance. He was Presented with this for all his work with the "Chef and Child Foundation" 
Click here for the Chef and Child Newsletter
"Purveyor of the Year Award"
Was presented to "New England Coffee Company" 
Michael Kaloyanides Accepted the Award for His brother James Kaloyanides and himself.
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Thank You..
For Hosting
November's Meeting
Irinox USA 50 Oliver St
North Easton MA 02356
508-230-5818
It was a No Charge Meeting they had a
Ton of Food, Beer, Wine and lots of fun
With educational demonstrations on Irinox Blast Chillers
and the Rational SelfCooking Center
www.irinox.com
Tim Murray
Corporate Executive Chef
www.rational-usa.com
Sandra Oulton
Trademark Equipment / Chef Trainer for Rational USA
Raffle prizes were from
Lakeside / Geneva,Tablecraft, Dunkin Donuts,New Age
Trademark Equipment gave (Game 20 Celtics Tickets)
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Featured Recipe of the Month Submitted By
Executive Chef Jeffrey D. Barr
This is a recipe for the holiday season:
Happy Hunakah
Jeff the Chef's Potato Latka's (pancakes)
5 lbs of Chef Potatoes
1 lbs. Yellow Onions
6 Whole Large Eggs
1 lbs. Matzo Meal (MM)
2 Tbs Baking Powder
1/4 cup Salt
2 Tbs Black Pepper
1/4 Cup Oil
Cooking Oil for frying. Canola, or Soybean (not Corn or Olive Oil)
Peel Potatoes and Grate or Shred. Do the same with the onions.blend together in large mixing bowl. In a separate bowl whip eggs together then add to the potato/onion mix. add Oil, Baking powder, and s/p fold in the MM (you may need more or less MM depending on the water content in the potatoes) Add most of the MM and try to get to the consistency of oatmeal add the rest as needed.
In a flat bottom pan add cooking oil to coat the bottom of the pan up 1/4 of an inch. bring to 350 degrees med. heat. Use a Number 12 disher (2/3 ounces) to portion out, fill the pan. Fry till bottom and sides turn golden brown then turn and repeat. (Add cooking oil to the pan as needed between batches.) Remove from oil and drain on hotel pan rack to cool. If serving right away place in Fryalator, on flat top, or bake on sheet pan till dark brown.
Serve 2 with applesauce.
Batch will yield 60 pancakes or 30 orders
Batch cost approximately $7.61
serving cost $0.26
w/ applesauce $0.41
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 ACF / ECB
Membership
Stimulus Plan
Any professional or culinarian member who brings in two  new
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.
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Member News
Chef Jeffrey Cincotta CEC
Has been recertified as Certified Executive Chef
Chef Americo (Rico) DiFronzo CEC,
AAC has been chosen as a semi- finalist for the Hermann G. Rush Chef's Achievement Award. The winner will be announced at the 2010 Northeast Regional Conference in Hershey, PA.
Chef Doug Patten CEC, AAC
is a nominee for the Chef
Professional Achievement Award.
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We Regret to inform you that November 7th one of our own passed.
Hall of Fame Chef James Berrini.
Jim was laid to rest November 11th in Milford, Ma.
Jim's Family has asked that any Donations in Jim's memory be made to the;
"Scholarship
fund of the American Culinary Federation",
180 Center
Place Way, St. Augustine, FL 32095
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Our Associate Members
Visit there websites below
  www.freshideas.com www.agarsupply.com
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www.progressivegourmet.com | |
of Boston OFFICERS & BOARD
Treasurer
Financial Secretary
~~
Board of Directors
Al McPhee
Steve Sharad, CEC
Jim Sautter, CEC
Sargent at Arms
Doug Corrigan
Academy Chair
Anthony Graffeo, CEC, AAC
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Featured Chef
ACF / Epicurean Club of Boston's 2009 Chef of The Year
Executive Chef, Jeffrey Barr, joined US Food Service as a Food Service Specialist in the late 80's. He started with Rykoff-Sexton, where he attended Corporate Brands University in Chicago. Jeff had a successful restaurant career as Chef/Owner, of the famed "Chef's" in Cambridge Ma. He worked as Corporate Chef and Consultant for a few large companies, and white table cloth catering firms. He was "Event Coordinator" for both "The Anthony Spinazzola Foundation Gala" for seventeen years, and the "Taste of the Nations" with S.O.S. for 5 years working with Boston's top restaurant chefs. Jeff traveled extensively through India and Switzerland, working with chefs to discover exciting new recipe ideas. He has been asked to consult on New England area product usage as "Northeast United States Representative to the Canadian Export Council" for the Canadian Government. He was honored with an invitation to be the "Key Note Speaker" for the "International Food and Beverage Conference" in Toronto 2006. Exec, Chef Jeffrey D. Barr has been named ACF Culinarian of the Year 1999, and was the 25th recipient "ACF Presidents Medallion" in 115 years of the existence of The Epicurean Club of Boston. He sits as an Officer on the Board of Directors for ACF/Epicurean Club of Boston, and holds the position of "Treasurer", and "Finance Committee Chair". He is currently a Territory Manager, out of Boston South Division of US Food Service.
As "Chef on Call" for US Food Service Jeff covers the toughest area in New England. He's responsible for everything east of 495 and some Accounts and Sales People beyond. He is the "go to guy" for the US Foodservice sales team with any questions about food.
Jeff is the "Go to Guy" for the Epicurean Club also. Last year in August Jeff was asked to be the "Volunteer Organizer" for the 2009 ACF North East Regional Conference that we, The Epicurean Club of Boston, Hosted. Jeff took this task to the next level. He developed, "The Culinary Ambassador Program" a Green Program that was so successful it earned him the "National President's Medallion". This program has been adopted by many other programs since February. He also designed and implemented the Conference "Chapter Fund Raiser". Keeping in the green theme along with being the chapter Treasurer, Jeff most recently took on the "E Newsletter Program" as our editor. The "E-Newsletter" you now receive saves not only Paper, Stamps and Time. Jeff figures that it will be an annual savings of over $7700.00. Jeff is now working on a "Fund Raiser" for 2010. You will be hearing about soon.
That is just a little something about Jeffrey D. Barr Your 2009 ACF / Epicurean Club of Boston - Chef of the Year
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If you
have a non-member
colleague, friend, employee, or maybe your boss
that you want to forward this newsletter to, Do it!
They can click below
and
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The Election...
It's Official!!
The ballot for officers and members of the board nominations was officially
voted on by Senior Member Frank Terrichi at the November meeting.
All seats were unopposed allowing for a single vote to elect the 2010-2011 Officers and Board of Directors.
President
James DiMarzio, CEC
Vice President
Doug Patten, CEC, CCA
Treasurer
Jeffrey D. Barr
Financial Secretary
Rico DiFronzo, CEC, AAC
Secretary/Clerk
Jeffrey Cincotta CEC
Board of Directors
James F. Connolly CEC Doug Corrigan
David Gauvin
Anthony Graffeo, CEC, AAC
J. Desmond Keefe
Al McPhee
Steven Sharad
"Sargent of Arms"
Sean "Rory" Gallagher
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Upcoming Events
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Jan 18th Multi Chapter Meeting Inouguratin at Le Cordon Bleu - Boston in Cambridge. Hosted By Chef Jeff Mushin Jan 22 Boa Ball - World Trade Center Boston. Opening Gala for the Boston Wine Festival Supporting The Women's Heart Health Foundation contact www.sistertosister.org for more info. Feb 15 Bokx 109 American Prime at the Hotel Indigo - Newton. Hosted By Chef Kevin Lear More to come
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E-Newsletter News
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| The Last issue of the E-newsletter was opened by more recpients that the month before.
The open rate went up to 89% of the people that received it. A lot of you have
found the integrative links.
What we have not seen are a lot of people responding to the
opportunity to respond to this message. If the type is highlighted in blue or red it is a link to
the web or email. Just click and your on your way there. No need to cut and paste.
I am looking for computer literate members that would like to be on the Newsletter committee.
If you are interested, go to the email address just below and submit what you can bring to the
table.
Please comment on the newsletter using our response survey below. It is only one question.
Comments are excepted and welcomed.
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, acfecb@gmail.com
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.
Sincerely,
Jeffrey D. Barr
ACF / Epicurean Club of Boston
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A Note From
Michael Ty..
Good Morning Chef Graffeo:
I want to thank you for the inviting us to attend your 115th
President's Gala. The evening was delightful, the company was
outstanding and the food was deliciously prepared.
Also would like to thank you for the award bestowed to me during the
dinner. It was such a surprise to me that I completely forgot to
address your chapter with praises for an outstanding year and term of
office you will have completed in January. I am truly humbled by your
recognition.
Please convey to Chef Barr my appreciation for his hospitality he
extended to us during our stay and wish you and your members a Happy
Holidays!
Respectfully,
Michael Ty
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Instructor Chef Jeffrey Mushin and Our N.E. National Vice President William Tillinghaus CEC, AAC, MBA
