From Our New President -
Chef Jim DiMarzio CEC |
 Greetings!
The March meeting of the ECB was held on Monday March 22nd at Polcari, s Restaurant in Saugus. Again we had a great turnout. Our Host was ECB member and Corporate Executive Chef Lewis Hubbell. Members were treated to a great spread of Italian Antipasto during our social hour. It was followed by a great meal starting with:
A Springtime Risotto with Asparagus, Fava Beans and Green Beans,
Then a Stuffed Calamari Tagliatelle,
Finished with a Swordfish with Roasted Fennel and Carrots.
And of course what else to finish a great meal but with a delicious Tiramisu.
It was an evening enjoyed by all. I would like to thank our Chef Louis Hubbell for the wonderful evening. I would also like to express our appreciation to the restaurants owner, Boston Restaurant Associates Inc. and all the staff at Polcari's.
I would also like to thank Eric Dotson and Jeffrey Weinstein from Napa Technology for their presentation of the Wine station SX and their input of how this technology can transform how we order wine in the future at our restaurants. We were also given three educational points from the ACF for our continuing education.
Here is an update for everyone on the Northeast Regional Conference that was held in Hershey Pennsylvania on March 12-15th. We had a great representation from The Epicurean Club attend, along with a Junior Team who competed in the hot and cold food competition. Our board member J.Desmond Keefe from Southern New Hampshire University coached the team. They did very well scoring a Bronze medal in the competition. It was a great group of young culinarians and congratulations for a great job. It was a pleasure for The Epicurean Club to help support this team to compete.
But let me say we did very well on our own awards. Along with the Bronze medal won by Southern New Hampshire University
- The Epicurean Club of Boston also was awarded a 2010 Chapter Achievement Award.,
- Our Vice President Doug Patten won the ACF Chef Professionalism Award for the Northeast Conference.
- And if that wasn't enough Rico DiFronzo won the prestigious ACF Hermann G. Rusch Chef's Achievement Award.
Congratulations to all, all their hard work with our club and their awards were well deserved and I couldn't be more proud of how these professionals represented the Epicurean Club of Boston.
Please pass along congratulations to Linda Musch for her Cutting Edge Award and the Rhode Island Chapter for winning the Northeast Regional Chapter of the Year Award. I would also like to also thank ACF Northeast Regional Vice President of the ACF William Tillinghast from the Philadelphia Chapter for hosting a great conference and look forward to next year's conference in Columbus, Ohio........... Cont below click here
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The Massachusetts Restaurant Association
SCHOLARSHIP
->APPLICATIONS ARE DUE APRIL 16TH<-
Educational Foundation (MRAEF) was founded to help industry members continue to learn and grow, but also to help develop our future leaders. Due to the MRAEF's efforts, in 1999 the first high schools in Massachusetts began offering students the opportunity to learn about the restaurant and foodservice industry, and develop the skills needed for success through a program called ProStart. Today, this program is offered in 23 high schools throughout the state to over 1,000 students on a daily basis.
Through this industry-developed curriculum, as well as internships and mentoring by experienced members of the industry, many students are now on their way to a rewarding career. And, through the generosity of members of this industry, the MRAEF has been able to help many of these students continue their education in college. Since 2001, the MRAEF, in partnership with the NRA Educational Foundation, has awarded over $600,000 in scholarships to 241 deserving high school students, and students who are enrolled in a post-secondary culinary or foodservice program.
We welcome our scholarship winners to our industry and invite each of you to join
us in congratulating them. Our students are recognized for their achievements and share how important these scholarships are to them below.
But, these opportunities would not be available without the generosity of people who care about the future of this industry. If you, your family, or your company would like to make a significant investment in the young men and women who are the future of our industry, please contact Peter Christie at 800-852-3042 or email
pchristie@massrestaurantassoc.org |
Pastry Arts
Where dessert is the main course!
April 12th 2010
Pastry Art is New England's premiere dessert
and baked goods company serving food service and specialty retail.
You will need to make a reserve for this meeting by Friday the 9th .
All reservations will incur the admission fee.
6:00PM-9:00PM
ECB Members 20, Others 25
Reserve at www.acfecb.comOr 781-231-1115
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American Culinary Federation March 26, 2010
The inaugural digital version of The National Culinary Review (NCR) launches with our April issue. This project has been in the planning stages for almost six months, and considerable research went into choosing the user-friendly format and versatile functionality.
The digital edition provides so much more than the printed version:
■ Accessible on PC, MAC, iPhone
■ No special software required, works from your browser
■ User-friendly, vivid images, clear text
■ Linked table of contents, articles, ads
■ Save for offline reading 
■ High-quality printing
■ Keyword search of current/archived issues
■ Bookmark pages/articles Click Here
■ Share via e-mail/blog/social-networking sites
Those of you who are receiving it digitally, I hope this method of communication meets your expectations. Those of you who were not sure what digital NCR would look like and how portable your magazine would be are invited to view it and see how easy it is to navigate, search, save and print. I think you will enjoy this format, and hope that you will join the majority of our membership receiving NCR digitally. Remember, you will receive digital NCR sooner and, most importantly, you are helping to save the environment as we decrease our printing/mailing carbon footprint.
Sincerely,
Michael Ty, CEC, AAC
ACF National President |
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Featured Recipe of the Month
Created By
Dr. Noel Cullen, CMC, AAC
Roasted Peppered Salmon
with Tomato-and-Basil Relish
Serves 4
Salmon
1 pound salmon fillet, trimmed,
with all pin bones removed
1 tablespoon cracked black peppercorns
1 teaspoon chopped dill, divided
1 whole lime
oil, for greasing
Sauce
2 shallots, diced fine
1 tablespoon finely shredded basil leaves
2 teaspoons olive oil
1 cup dry white wine
2 cloves of crushed garlic
6 large plum tomatoes, skinned, seeded,
and chopped roughly into large chunks
Peppered Salmon
1. Preheat oven to 350 degrees Fahrenheit.
2. Cut salmon into 4 equal parts.
3. Coat salmon with cracked peppercorns and 1/2 teaspoon dill. Grate a little lime zest over salmon.
4. Place on a lightly oiled sheet pan. Bake in preheated oven, 6-8 minutes.
Tomato-and-Basil Relish
1. In a medium saucepan, place 1 teaspoon olive oil, garlic, and diced shallots. Sauté over medium heat, 1 minute, without coloring.
2. Add white wine and juice of the lime. Reduce by half.
3. Add tomato chunks and basil leaves. Mix and gently heat, 1 minute.
Presentation
Place the tomato-and-basil relish in the center of a warmed deep-dish plate. Arrange the salmon on top. Fresh flowering herb sprigs may be used to decorate. See more of Chef Cullens Recipes in his cookbook, Elegant Irish Cooking (Lebhar-Friedman, 2001), contains almost 200 sophisticated recipes that will shake preconceptions about Irish food, which in the United States are based on the pedestrian dishes brought here by poor immigrants fleeing the 19th-century potato famine.
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Canada's Sustainable
Lobster & Mussels
Feast your Senses
Jeffrey D. Barr and Paul Hartz Jr. Represented The ACF/ Epicurean Club of Boston. Served at the event was; Mussels on the half shell with Blueberry Maple Vinegrette, Sassy Curried Mussels, Ultimate Lobster Massed Potato, Lobster Cake w/ Caper dill remoulade, and Lobster and Mussel Broschetta.
Hosted By
The Consulate General of Canada in Boston and
Boston University's
Programs in Food and Wine
Monday, March 15, 2010
Canadian Consul General
Neil Leblanc
Alain Bossé "The Kilted Chef"
Mussels Industry Council
Executive Director
Lobster Council of Canada
Executive Director
Geoff Irvine
www.Lobstercouncilcanada.ca |
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ECB Vice President, Corporate Executive Chef Douglas Patten CEC, CCA is the Northeast Chef Professionalism Award Recipient presented to the chef who exemplifies the highest standard of professionalism through certification, continuing education and training, culinary competitions and community involvement. It honors culinarians who help elevate the status of chefs and cooks in the United States. Chef Patten is employed by Flik International/Compass Group.
Winner ECB Financial Secretary and Immediate Past Chairman of the Board Americo  "Rico" Difonzo CEC,AAC, is the 2010 ACF Hermann G. Rusch Chef's Achievement Award Recipient. This award, formerly the Hermann G. Rusch Humanitarian Award, honors chefs who have demonstrated the highest level of commitment to both ACF and the culinary profession. Such chefs, through their involvement with and contributions to ACF and our craft, have advanced the culinary profession and ensured the enrichment of students, our members and those in the profession. Candidates are worthy of carrying on the proud tradition of the chef for whom this award was named, Hermann G. Rusch, AAC (1907-1997).
Our Board Member Desmond Keefe is the Program Chair at Southern New Hampshire University. Chef Keefe was the lead judge for the culinary knowledge bowl at 2010 North East Regional Conference in Hershey PA.
Congratulations to all.
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Last Meeting
March 22th 2010
Hosted by
Executive Chef
Lewis Hubbell
Polcari's Rt. 1 North Saugus
6:00PM-9:00PM
ECB Members 20, Others 25
Reserve at www.acfecb.comOr 781-231-1115
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ACF Northeast Region Chapter of the Year 2010
Rhode Island Chapter
Cutting Edge Awards
The Cutting Edge Award was presented to the LINDA MUSCH by ACF national president Michael Ty, CEC, AAC, in recognition of her leadership and service to the culinary profession:
Congratulations Linda for all your hard work for the chapter and the profession
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Paul W. Marks has been a long time supporter oif the Epicurean Club of Boston. Not only do they attend almost all the ECB Monthly Meetings, They are the First Purveyor to Contact the meeting spot to Donate Products to be displayed at the Meetings. Paul W. Marks has been serviceing foodservice operation for over 50 years in Eastern New England.
Contact Them
Paul W Marks Co Inc
Address: 8 Commercial St
Everett, MA,
02149-5507
Phone: 617-389-4120
800-462-0025
Fax: 617-389-1206
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| Our Associate Members
Visit there websites below
  www.freshideas.com www.agarsupply.com
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(Presidents Message from Page 1) top of page
Another very important program was announced at the conference. The ACF has enacted a Certification Re-instatement Program for all chefs who have let their certification lapse. For all chef's whose certification expired after January 1st, 2003 they are offering a one time only chance to be re-instated with a completed re-instatement application and a one time fee of $375.00 along with the three mandatory refreshers in the past five years, 80 CEH hours and a complete re-instatement Application No. written exam or practical test would be required. The deadline for application has to be postmarked by June 11, 2010. Anything after that date will be refused. It is again a one time only chance. If you have any questions about your application please contact certify@acfchefs.net.
We have also set up our Scholarship dinner along with the Mass Restaurant Association, which will be held on May 27th at Danversport Yacht Club in Danvers.
We will be presenting five $2000 scholarships to students that qualify from our participating colleges.
Our April Meeting will be held on April 12th at Pastry Arts in Walpole. It will be hosted by Chef Brian Benton. The meeting will be restricted to the first 40 members responding. Due to limited seating, please respond early and please contact us on a cancellation so we may call someone on a waiting list and not have to bill you. Please check it out on our April newsletter for reservations and directions.
We have a tentative location for our November Presidents Ball, which should be announced by our next newsletter.
Also please extend our well wishes to members Alan McPhee, Helen Drover and Barbara Catalini for a speedy recovery
Warmest Regards,
Jim DiMarzio CEC
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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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Sunday May 23, 2010
1st Annual New England Food Service - Restaurant Run
To Sponsor Culinary Student Scholarships and the Greater Boston Food Bank
If you work in Food Service or a Restaurant!
If you work with Food Service or a Restaurant!
If you go to a Food Service or Restaurants!
If you ride any Motorcycle or can get to this event!
You can go to this event!!!
Run Leaves 11:00 am sharp from Patriots Place Foxboro. (Registration opens at 8:30 am.)
Ending at Bruce Rossmeyer's Boston Harley-Davison Everett for the Food Fest - Manufactures, Brokers, Restaurants, will be serving there food products. $15.00 Per Person includes the run and the food festival at the end of the ride. (Rain or shine)
12:00pm non-riders can go directly to Boston Harley-Davidson and pay the admission to the food fest.
Sponsored by; ACF/ Epicurean Club of Boston www.acfecb.com
The Greater Boston Food Bank
Massachusetts
BrucenRossmeyer's
To register or for information on how to Display/Serve at the Food Festival, go to www.ACFECB.com
and click on N.E. Restaurant Run link before May 1st to get the best spot. 501c3 tax deductible |
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Featured Chef
Dr. Noel Cullen, CMC, AAC
Hi Chefs,
My nomination for Noel Cullen to be placed into the AAC Chef Hall of Fame has been approved.
I wanted to let you know in advance as he was a great friend to all of us. As a member of both the ACF Epicurean Club of Boston and the ACF Rhode Island Chapter he has not been forgotten. I though the ACF and the AAC should also remember all the work he did.
It will be official announced in March.The presentation will be at the ACF National Convention in August.
Warmest regards,
Rico DiFronzo
Noel C. Cullen was elected national president of the American Culinary Federation (ACF) in July of 1997 at its national convention in Atlanta, GA. Founded in 1929, the American Culinary Federation is the nation's oldest and largest professional chefs and cooks association.
Dr. Cullen began his chef apprenticeship at age thirteen in Ireland. He developed his culinary skills to become one of 54 Certified Master Chefs in the United States. A member of the American Academy of Chefs and one of 100 members of the Honorable Order of the Golden Toque, he was also a member of the prestigious Les Amis des Escoffier Society, and La Chaine des Rotisseurs. Dr. Cullen had over thirty years experience in the foodservice / hospitality / education and culinary arts fields as a culinarian, chef patron, executive chef, manager and professor of hospitality administration. He held unique combination of food service and education degrees, including the Licentiate of the City and Guilds of London Institute, a Master of Science Degree in Managerial Technology, and a Doctor of Education Degree from Boston University.
He will Be Remembered and Missed!
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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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Upcoming Events
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April 7
The Agar food show is at Gillette Stadium. Hours are 10am -5pm, over 350 booths.
April 10
3rd Annual Cake Show Fundraiser
10 AM-3PM
BRISTOL COMMUNITY COLLEGE
777 Elsbree Street
Fall River, MA 02720
April 12
ECB Monthly Meeting
Pastry Arts - Walpole Book online at www.acfecb.com/reservations
The ACF Rhode Island Chapter will be hosting
two Practical Exams for ACF Certification.com/reservationsn in 2010.
Practical Exams for Certification will be held
on Friday April 23, 2010 and Friday October 24, 2010.
For more information contact me at gopalenick@cox.net
May 23
Mark your calendar for
The 1st Annual New England Food Service Restaurant Run. Ride your motorcycle from Patriots Place to Boston Harley Davidson for a Food Festival. Walk ins are welcome if you don't ride. All proceeds are for Culinary Scholarships and to help the Greater Boston Food Bank. More information to come in the next few months.
May meeting - TBA
June meeting at Cabot's in Newton.
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E-Newsletter News
_________________ |
| The Last issue of the E-newsletter was opened by more recipients that the month before.
Here is a new thing we are trying. We can track who is reading the newsletter and when you open it.
From this month on the first person that opens the newsletter
will be given a complimentary Member Monthly Meeting admission for the Monthly Meeting.
Last Month the E Newsletter was opened First by Chef Nick Calise of the Colonnade Hotel.
Nick wasted no time and opened the e newsletter 2 minutes after he recieved it.
I will email or call you to let you know you will be our guest for the Meeting. Winners will be published in the next newsletter.
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.
The New Board has made many suggestions to 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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Limited-time
Certification
Reinstatement
Opportunity!!
The ACF Certification
Commission, with the
support of the ACF
Board of Directors, is
offering a limited time
certification reinstatement
program for any ACF
certified chef whose
certification expired
after January 1, 2003.
If your certification
expired during this
time frame you may
regain certification by
meeting the following
criteria:
Document the three
mandatory refreshers
within the past five years.
.Document 80 CEH taken
within the past five year's.
.
Complete Reinstatement
Appli cation Pay level
specific
recertification fees for each
five year period.
Pay a $375 reinstatement
fee.
Application, documentation
and payment must be
postmarked by Friday,
June 11, 2010 . Reinstatement Application
Letter from Certification
Commission Reinstatement
Details If you have any
comments please contact the
Certification Commission at certcommission@acfchefs.net.
Recertification dates will be
retroactive to your expiration
date, not from today's date.
If you have specific questions
regarding your reinstatement
application please contact
certify@acfchefs.net.
http://www.acfchefs.org/
Content/ Navig ationMenu2/
Careers/ Certification/
Renewal/d |
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Members on Stage At NE Food Service And Lodging Expo.
Executive Chef Nick Calise CEC
of The Colonnade Hotel
Was a feature on stage at the NE food Service and Lodging Expo last Month. Great Job Nick.
Chef Chuck Leonardo of Costa Fruit and Produce -Fresh Ideas Lead an on stage discussion at the event.
Seen Above with Billy Costa, Chuck Leonardo - Account Manager and Corporate Chef
Chuck joined Costa after serving many years as a Boston-area Chef, Foodservice Director and recently, five years in the meat industry. Chuck is a long-standing member of the American Culinary Federation, Past President and Chef of the Year for the Epicurean Club of Boston and a member of the Les Amis d' Escoffier Society.
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