 From Our President -
Chef Jim DiMarzio CEC |
 Greetings!
The April meeting of the ECB was held on Monday April 12th at Pastry Art in Walpole. Again we had a great turnout. Our Host was ECB member, Sales Manager and Chef Brian Benton.
Members were treated to a cocktail reception with Hors D'oeuvres during our social hour. It was followed by a tour of the bakery. Our dinner we were treated to a salad of Field Greens with a Mandarin Orange Vinaigrette, a Pan Roasted Chicken in a Lemon Butter Sauce and a Spring Pea Risotto. And of course what else to finish a great meal but with a delicious spread of mini pastries, cakes, pies, and most everything that Pastry Arts makes. It was an evening enjoyed by all. I would like to thank our Chef Brian Benton for the wonderful evening. I would also like to express our appreciation to the bakeries owner and President Bob Levitt and Vice President Mike Sheridan for their hospitality. I would also like to thank Aimee Clarke one of their bakers and Christine Kane Pastry Art's Rhode Island Sales Manager for helping Brian with the service and all the staff at Pastry Art. I would also like to thank owner Bob Levitt for giving us the meeting free. All the money collected at the door will be used to sponsor the two Northeast Regional winners from Hershey who will be competing in the National Conference in Anaheim, Ca.
We swore in nine new members to The Epicurean Club including some of our scholarship Candidates who could be awarded their scholarships at The May 27th Massachusetts  Restaurant Association Scholarship Awards Dinner. We also swore in four of the Essay Contest Winners from Le Cordon Bleu Cambridge in which the winners were given a free yearly membership again from the proceeds from the January meeting at Le Cordon Bleu. It is exciting to see our clubs numbers start to increase across the board from  Associates, Professionals and especially our students. It will be a pleasure for the Epicurean Club to once again help support through you the Scholarships and rebuild our Junior Membership.
Our regular monthly meeting for May we have set up our Scholarship Dinner in conjunction with the Massachusetts 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. Admission to the dinner is $75.00 and details are on our website at
www.acfecb.com.
Please Lets Congratulate Chef Kevin Doherty from TD Banknorth Garden, for his tryout for the ACF Culinary National Team USA. We are very proud he is an Epicurean Club of Boston Member. Kevin was featured in April's National Culinary Review.
May 23rd we will be holding our annual Fundraiser for our scholarships for next year. With the economy the way it is we are trying something a little different this year. We will be holding the 1st Annual Food Service Restaurant Run and Food Fest. For those of you who ride a motorcycle, registration will be at Patriots Place Lot #14 starting at 8:30am with the run starting at 11:00 sharp pre-register online at www.acfecb.com click on the restaurant run banner and use the Paypal button.
For those of us who don't ride, the Food Fest starts at 12:00 noon at Bruce Rossmeyer's Boston Harley Davidson Rt.16 in Everett. The admission to the ride and food or the food fest is only $15.00 per person. Please join us for a fun day with plenty of samplings of food and drink. Pre-register at www.acfecb.com.
I know we all work a very busy schedule and cannot make a lot of meetings. But these fundraisers are what we ask for all our members to support. This is why as culinarians we are involved in our club, to support young culinarians going to school just starting out in our industry. This is why we sacrifice the hours we put in as members to get the satisfaction to know we can make a difference with these young culinarians. They are the future of our industry. I also ask our vendors, food reps and chef's to please register to secure a space where we may try your many samplings of food and drink. We only ask you to sign up before May15th (click here for the form) and bring a tasting from your food establishment for a day of tasting. There is no charge to set up a table. Please see the newsletter artical within, this for all the details of the day. You can register or through pay pal can purchase tickets for the family. Please join us!
We also have a location for our November Presidents Ball, which will be held at the Café Escadrille in Burlington on Sunday November 14th starting at 5:00 pm.
Warmest Regards,
Jim DiMarzio CEC
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Next Meeting
 
ACF / Epicurean Club May Monthly & Scholarship Meeting
In Conjunction with
The Massachusetts Restaurant Association
Thursday May 27 , 2010
Danversport Yacht Club
Danversport Yacht Club Marina, LLC
161 Elliott Street (Route 62) ~ Danvers, MA 01923
Marina Office: 978.774.8644
Social Hour 6:00 p.m. Dinner 7:00
OR For more information, please call the MRAEF
toll free in MA at 800-852-3042 or 508-303-9905. |
Where dessert is the main course!
Pastry Art is New England's premiere dessert
and baked goods company serving food service and specialty retail.
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 Be Like "Mike" Contest
Enter and you could win a trip to the 2010 ACF National Convention in Anaheim, Calif., to shadow ACF National President Michael Ty, CEC, AAC.
Submit an essay describing why you aspire to be a culinary leader and how shadowing ACF National President Michael Ty, CEC, AAC, during the 2010 ACF National Convention will help you reach your goal.
Five finalists will be selected for a conference call interview with Chef Ty; one winner will be named. Winner will be announced June 21. Winner will attend the 2010 ACF National Convention, August 2-5, in Anaheim, Calif., and will shadow Chef Ty. Airfare, accommodations and full registration will be provided.
Contest Guidelines
- All essays-completed, signed and accompanied by the necessary documents-must be postmarked by May 28, 2010, and mailed to:
Be Like "Mike" contest
Attn: Patricia Carroll, Communications
American Culinary Federation
180 Center Place Way, St. Augustine, FL 32095
- Must be an ACF member in good standing since Dec. 31, 2009, and be at least 18 years old.
- Must be either a first-, second- or third-year full-time culinary student enrolled in a degree-granting culinary program at a university or college, or an apprentice in an ACFEF Apprenticeship Program.
- Application must be completed and signed.
- Submit a color photo in the appropriate chef apparel and toque in 300 dpi resolution.
- Signed letter of endorsement from the student's department chair and/or school/apprenticeship director on letterhead must accompany the application and essay.
- Student must be available July 31-Aug. 6, 2010, to attend 2010 ACF National Convention in Anaheim, Calif. Guests are not allowed to accompany the winner.
- All submissions become the property of ACF.
- ACF reserves the right to contact faculty or administrators at any entrant's school or apprenticeship program to confirm enrollment and verify endorsement. In the event that enrollment or endorsement letter cannot be confirmed, entrant will be disqualified from the contest.
- Entrants agree, by signing a release waiver, to allow ACF to post their essays on www.acfchefs.org and use their names and essays in promotional materials for publicity purposes. ACF will give appropriate attribution. Compensation will not be provided.
- Failure to follow the contest guidelines and essay requirements may lead to disqualification from the contest.
Essay Requirements
- No more than 500 words, in English.
- Typed, no smaller than 12pt font.
- No bold or underline. Do not use charts, tables or graphs.
- Must be an original work prepared by the culinary student or apprentice.
Be like Mike Contest .PDF |
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Feature
of the Month
Les Dames d'Escoffier, Boston
Les Dames
50th Anniversary Dinner
By Dame Lucille Giovino
Lovely to look at, delightful to the palate. That was the theme for the 50th Anniversary Dinner at the Parker House on Sunday, April 12, 2010. The night was magical: set with ice carvings, varied hot and cold hors d'oeuvres, chefs' stations, a constantly running video of Boston's first fifty years, an elegantly-set banquet table, a superbly prepared eight course Escoffier-style dinner, distinctive wines, service par excellence, wine and food commentaries by Leslie Lamb and Lisa Ryan, radiant Dames dressed in formal wear, anniversary plates as souvenirs and most gratefully having Michel Escoffier, great-grandson of Auguste Escoffier as our guest of honor. The conviviality and delightful buzz permeated the entire evening, sealing the 50th as a grand success. Our founder, Eda Saccone, would have applauded and approved.
ACF / Epicurean Club of Boston was Proud Sponsor of this event, and would like to wish Les Dames d' Escoffier-Boston,
Happy Anniversary
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Member News
1st Annual NE Restaurant Run
Vendor Deadline May 15th
Thank you to the Early Birds who have Secured there Spots for the 1st Annual New England Food Service Restaurant Run. This is the best and cheapest way to promote your Company and Products to the Industry and consumers. There is no Space Charge, No Setup Fee, No Union to deal with. Just down load the Form from www.acfecb.com scroll down to the Special Events section and click on "Rest Run Vendor Sheet" Fax it back by the 15th.
We have Manufactures, Service providers and Restaurants that are not members signed up for this MRA, Epicurean Club, Boston Food Bank, Charity Event. We should have the largest amount of folks at this event from the food service industry from "Our Club".
For those of you that have been procrastinating. the 15th is getting close.
Get your Logo on the event Tee Shirt for $50.00. Go to www.acfecb.com and pay on paypal. Then send us your logo. Send it by May 15th to: acfecb@gmail.com
Our Associate Members that will be there are:
DEAN FOODS-GARELICK FARMS
NEW ENGLAND COFFEE
PIANTEDOSI BAKING COMPANY
Still waiting the forms from:
Agar Supply
Cambridge Packing
Costa Produce
Hoff's Bakery
Kinnealey Meats
New England Linen
Paul W. Marks
Por-Shun Dairy
Sid Wainer
There is still time to get a space to promote your product and or Your Restaurant. Bring Samples and Marketing Material and help us raise money for the Culinary Scholarships and a Cash Donation to The Greater Boston Food Bank, and let us help you promote YOU.
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The National Restaurant Association Show
In Chicago is fast approaching.
This year's show dates are May 22-25.
Details about the show can be found here: http://show.restaurant.org/NRA10/public/enter.aspx
Two of our manufacturers have been awarded Kitchen Innovation Awards!
The full press release can be found here: http://www.restaurant.org/show/news/pressrelease.cfm?ID=1888
(excerpted from the press release)
Irinox USA, LLC - Multi Fresh Blast Chillers www.irinox.com
Multi Fresh brings it all together - blast chill, shock freeze, rapid thaw and proofing - controlled by its Dynamic Fresh System®, which allows you to cook, hold and serve optimal food freshness to the table.
Oliver Packaging & Equipment Company - Mini Chip Slicer www.oliverquality.com
This countertop slicer is designed to safely and efficiently create healthy snack chips from day old bakery ... bagels, baguettes, and buns. The blade frame guard makes cleaning safe. Easily replace blade cartridge: no service call required.
Irinox's booth numbers are 6321 (show floor) and 3289I (KI Pavilion)
Oliver's booth numbers are 3312 (show floor) and 3289O (KI Pavilion)
Other Trademark Manufacturers can be found as follows:
A.J. Antunes (Round Up, Vizion Water Systems)
www.ajantunes.com
Booth #3185
Apex Matting, formerly Teknor Apex/No Trax, (Floor Matting)
www.notrax.com
Booth # 3776
Comark, A Fluke Company (Temperature, Time & Data Management)
www.comarkusa.com
Booth # 4549
Doughpro (Wood, Coal & Gas Stone Hearth Ovens, Pizza Accessories)
www.doughpro.com
Booth #5247
Franke Coffee (Super Automatic Espresso Systems)
http://www.franke.com/coffeesystems/us/en/home.html
Booth #3231
Masterbilt (Refrigerated Cabinets/Merchandisers, Walk ins, Rack Systems)
www.master-bilt.com
Booth #3863
Rational USA (Self Cooking Centers)
www.rationalusa.com
Booth # 4063
(Note: Advance reservations needed for sit down cooking demonstrations!)
Sani-Floor Floor Troughs (Self Washing Floor Troughs)
www.sanifloorusa.com
Booth #5528
Server Products (Portion control pumps, Dispensers & Warmers)
www.server-products.com
Booth #3468
Tablecraft Products (Smallwares & Display items)
www.tablecraft.com
Booth #3972
If you have need of a specific appointment for you or a customer
with one of these manufacturers, please let your Trademark
Equipment Account Manager know so we may set it up for you!
Trademark Equipment. Top of Page |
Purveyor of the Month
Welcome to Por-Shun, Inc.
Your Source for Quality Dairy Products in the New England Area
At Por-Shun, we specialize in dairy products, whichmeans dairy is not just another side product for us. Dairy is what we do and it's all we do! We carry a diverse product line that includes fresh and UHT dairy products. Whether you're making clam chowder or ice cream, we carry the cream to help make your finished product outstanding.
Quality and service have been the hallmark of our family business for more than 25 years. Our continuous response to our customer's needs has made us a preferred vendor for many of Boston's most discerning culinary professionals. Contact us today and find out for yourself why many of New England's finest restaurants and hotels trust Por-Shun for all of their dairy needs. Por-Shun, Inc. 16 Upton Drive, Wilmington, MA 01887
Phone: 978-658-4114 | In New England: (800) 464-7486 | Fax: (978)658-0060
Click here to email us
or visit us on the web at
www.por-shun.com |
| Our Associate Members
Visit there websites below
  www.freshideas.com www.agarsupply.com |
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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 
Kevin Doherty, CEC, CCA, Advances in ACF Culinary Team USA Tryout In Pursuit of Spot on Internationally Acclaimed Six-Member Team
15 of the 26 Chefs Who Competed Qualified
St. Augustine, Fla., February 23, 2010-Kevin Doherty, CEC, CCA, of Brighton, Mass., is one of 15 chefs who qualified to compete in the second of two culinary competitions to determine who will be selected to represent the United States on ACF Culinary Team USA at the Culinary World Cup in Luxembourg this November and the 2012 Internationale Kochkunst Ausstellung (IKA), commonly referred to as the "culinary Olympics," in Erfurt, Germany.
The first of two tryouts for ACF Culinary Team USA, the official representative team of the United States in major international culinary competition, was held Feb. 19-21 at Elgin Community College, Elgin, Ill., featuring the cold-food segment. After a grueling tryout process in which the 26 chef candidates had 17 hours to prepare, plate and present their dishes according to the guidelines, 15 were awarded medals and will advance to the hot-food segment April 11 at Elgin Community College. Twenty-eight chefs were eligible to try out, but two were unable to attend.
Doherty is regional executive chef for Delaware North Companies Sportservice at Boston's TD Garden. Before joining Delaware North, he worked for hotels, resorts and caterers in Massachusetts and Florida, including Sheraton's Starwood Hotels & Resorts, Boston. In May 1988, he graduated from Johnson & Wales University, Providence, R.I., with an associate degree in culinary arts. Doherty earned an individual bronze medal at the 2008 IKA. He is a member of American Culinary Federation Epicurean Club of Boston.
Doherty received a bronze medal at the tryout. Gold, silver and bronze medals were awarded based on a points system that represented a standard of: presentation and layout; glazing; composition and harmony of ingredients; correct preparation and craftsmanship; and serving methods and portions. Because competitors compete against a standard and not each other, there can be several competitors in each medal category. top of page |
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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May 10
There will be a screening of Letters to Juliet on Monday, May 10 at 7:00 pm at the AMC Boston Common Theater, 175 Tremont Street, Boston. The movie was filmed in Verona and is not in theaters. Admission is complimentary.
Those who would like to attend should RSVP by Friday, May 7 to Dame Anne Hopkins and arrive at the theater a few minutes early
Ma y 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 24
Please save date for our 19th annual ACF of Rhode Island golf fundraiser! This year it will be Monday, May 24th.
Please let me know if you would like to golf and/or donate prizes for our raffle and treasure chest. Also we can use some more volunteers for staffing the event on game day. And of course we welcome any T- sposorship!
Thank you, Dan Knerr 339-3498
May 25
The Boston Jewish Film Festival is presenting renowned director Joan Micklin Silver and her latest project,
"The
Bagel: An Immigrant's Story".
This (unfinished) film chronicles the history of the bagel, from its arrival on the Lower East Side of New York to a food sold around the world today.
Stuart Street Playhouse, 200 Stuart Street, Boston.
Buy Tickets click here
June meeting at Cabot's in Newton.
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 E-Newsletter News
_________________ | | The Last issue of the E-newsletter was opened by once again a record number of recipients. Thank You. Send your comments or suggestions to ACFECB@GMAIL.COM
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 a ($20 Value) for the June Monthly Meeting.
Last Month the E Newsletter was opened First by one of our Interested Parties in an Other Country When asked if he was coming to the meeting he said if we paid for the Air Fare. Well his name will be withheld.
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 | |
