2011 Feb Newsletter Header

The official newsletter of  "The Epicurean Club of Boston"  America's Oldest Professional Chef's Association 
            Jimmy at Ryan and Wood
From Our President -
Chef  Jim DiMarzio CEC
top  Greetings!

        The January Meeting of the E.C.B. was held on January 24th at Ryan & Wood Distilleries in Gloucester. Our hosts for the evening was owner Bob Ryan, Dave Wood and their Sales Manager Peter Willwerth. Having visited wineries in the past, this was a first for the Epicurean Club of Boston. Our hosts treated us to one of the most enjoyable and informative meetings of the year. We were taken through the entire process of the making and distilling process of Gin, Vodka, Rum and Rye Whiskey. We were shown every step along the way from the grain process to the yeast process, to the cooking, flavoring and distilling process, to the barreling, aging and finally to the actual bottling of these fine spirits. We also got to taste these wonderful spirits along the way. Somehow that freezing cold night got a little warmer. We were given the history of how Ryan & Wood got started and where they are today. I know some of us don't like the trip north, but I will tell you the trip was worth the drive. It was one of the most informative and enjoyable meetings of the year. Thank you Bob, Dave and Peter for your hospitality and very enjoyable meeting.


          Our February meeting will be held at Le Cordon Bleu College of Culinary Arts in Cambridge. This will be a very special meeting. We are bringing in Heather Carneiro, Educational Coordinator for the Massachusetts Restaurant Association. Heather will be doing a presentation on the preparation of the application for the MRA scholarship. We partnered with the MRA last year and again this year in our scholarship efforts. We will also be joined by Peter Christie the President of the Mass. Restaurant Association that night.

I also want to give special thanks to the Culinary Chair of Le Cordon Bleu, Chef Jeff Mushin, for letting any student from our thirteen other affiliated schools to attend the meeting that night at no cost. So please make your reservation early by phone or on our reservation web site early to attend the meeting. All students making reservations at www.acfecb.com  please check the junior box and fill in your name for the reservation.


So please join us on February 21st at 6pm at Le Cordon Bleu in Cambridge for our next meeting. We will also be unveiling an Award Case holding all of Historical Memorabilia of The Epicurean Club of Boston. Please come see it and take a picture with it. It is very impressive. It should be a very informative and fun night. 


 Warmest Regards,

Jim DiMarzio CEC


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Next Meeting
 ACF / Epicurean Club of Boston
LCB Logo
February 21st

A  Multi Subject Meeting   
First for
Culinary Students
Special Guest
Heather Carneiro Heather Canneiro
Education Coordinator
MRA Logo
will conduct a seminar on "How to complete the MRA Scholarship Application"


Followed with the
of the 
Epicurean Club of Boston Historical Memorabilia Display Case.


Culinary Student are our Guests for this meeting. ACF members $20

Guests $25

Seniors $10


Book on Line

(Click Here) 

The New England

Minor's Culinary Challenge

 ACF Acreditation Logoecb logoMinor's Logo

 SUNDAY MARCH 6th 2011

@Le Cordon Bleu

                 Cambridge, Ma.


An Epicurean Club of Boston Ran,  

                    An ACF Accredited Competition

                                            Sponsored By Minor's


            Hot Food  Professional K 1-9 and Student SK1-9

                           Custom Category W- Mystery Basket for a                                     Pprofessional and Student Team


"To qualify you must use two Minor's products in your

recipe, choosing between  any of the Flavor Concentrates

or Ready to Use Sauces. For more info on these items go to"


Minor's Flavor Concentrates




Show Chair:


Alan Archer, CEC, ACE                              Michael Ciuffetti, CEC

Nestle Professional                                      Le Cordon Bleu

603-845-8878                                                603- 312-5644

alan.archer@us.nestle.com         ciuffetti@bostonculinaryarts.com 


Prizes:             ACF Medals and Certificates awarded in all Categories.

Professional - K: $250 MINOR's Best Plate Award: Most Creative Dish

Student - K: $250 MINOR's Best Plate Award: Most Creative Dish

Cat - W Mystery Basket-$250 MINOR'S Best Plate Award: Most Creative Dish

Plus: Best Use of a Mystery Box Item and other awards from leading sponsors!!!


Fees:               For K Category:

$ 75.00             ACF New England Chapter Members

$ 95.00             ACF Members

$105.00             Non-ACF Members

$ 50.00             Student Entry Fee


For Cat W Mystery Basket:

$125.00             Professional

$75.00              Student


        Competition Info               Category Info 

There still  are Limited Sponsorship spot available 

Act Now   Email the Committee Chair  

                                                                    Top of Page

 Member News 


A Congratulatory Message From:

Tom Macrina CEC, CCA, HGT, AAC

 Award Letter from TJM

For Actual letter click here  



ACF SCCC Spring Culinary Classic


Dear fellow Chefs and Culinarians of the American Culinary Federation;
I hope this e-mail finds you well and that your holiday season has been
good, being the first with my wife I have been very excited. I am very
excited as well for our Third Annual American Culinary Federation
Schenectady County Community College Spring Culinary Classic. Last year brought about 100 entries over a two-day period from all over the Northeast.
This year on April 16 and 17th we hope to have many more chefs come to our culinary salon.  Our judges this year are Mike Morgan,CEC,AAC (Lead judge), Fritz Sonnenschmidt,CEC,AAC,HOF, Noble Masi,CMB,AAC,HOF, Thomas
Recinella,CEC,AAC, Victor Sommo,CEC, Rene Marquis,CEC,PCEC,AAC, Paul Jensen,CEC,AAC, William Hoenstein,CEC, and myself.


New Year celebrations and have a happy and prosperous New Year as well.


Christopher Allen Tanner,CEC,WCC,CHE  Culinary-InFor anyone interested in becoming certified we will also be offering practical exams and written exams on both days.  Please share the attached entry form with your chapter members.  Those of you that were here the last two years know that while you are here you are our guest, so do not worry about breakfast or lunch each day as they will be provided for anyone attending the event.  The American Culinary Federation Capital District-Central New York and Schenectady County Community College look forward to hosting you and your members here April 16-17th.  Enjoy your Instructor at Schenectady County Community College President-Elect/Certification Chair - American Culinary Federation
Capital District-Central New York


Christopher Allen Tanner,CEC,WCC,CHE
Schenectady County Community College
Department of Hotel, Culinary Arts & Tourism
78 Washington Ave
Schenectady, NY 12305
Office: 518-381-1444
Cell: 518-526-6427




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Last Meeting
 ACF / Epicurean Club of Boston
Ryan and Wood Distilleries
January 24th Ryan And Wood Collagee 1
Rayn and Wood Collagee 2



Purveyor of the Month 
  Baldor Boston Ad

Baldor's Culinary Council was started in 2008

The concept of the Culinary Council is to involve our chef customers in trying new products and to provide their valuable feedback.   Each quarter one of the Culinary Council chefs is featured in the Baldor's Marketeer magazine, with their comments and a recipe using the product(s) they received. 
                  Our Associate Members 
                                   Visit there websites below

101         Piantedosi Logo

  www.freshideas.com                             www.piantedosi.com

101         Paul hartz Card

  www.doleandbailey.com                      www.garelickfarms.com

     Kinnealey #2          Agar
          www.kinnealey.com                              www.agarsupply.com
    101       New England Linen      
       www.sidwainer.com                  www.newenglandlinen.net


 N E Coffee        101     
www.newenglandcoffee.com              www.paulwmarks.com     

          w   w

www.por-shun.com                               www.cambridgepacking.com
Harbar Logoed Ad             Multigrain Logo Ad
       www.harbar.com                                  www.multigrainsbakeries.com 

What's on The Table This Month
Next Meeting
Last Meeting
Purveyor of the Month
ECB Board & Officers
Featured Chef
Upcoming Events
What You Need to Know
ACF Officer Messages
E Newsletter News
ACF Officer Messages

Officers and Board of  Directors

James DiMarzio, CEC 
Vice President 
Doug Patten, CEC, CCA
Jeffrey D. Barr

Financial Secretary 
Rico DiFronzo, CEC,

James F. Connolly CEC

Chairman of the Board
Denise Graffeo CEC AAC

Board of Directors
Doug Corrigan
David Gauvin
Anthony Graffeo CEC
Al McPhee
Steven Sharad
Sean "Rory" Gallagher
J. Desmond Keefe III

Sargent of Arm's
Brian Ray CEC, ACE
Featured Chef' Warren Frank
Warren Frank


Chef Warren Frank not  only works at one of the most established 
Restaurants in Boston
under, Exec Chef Billy Coyne.  Warren is the Webmaster for The

Epicurean Club of

Boston.  Warren works tirelessly with the ECB Board to deliver info

worldwide. Warren

was the force behind

the Goggle interactive

calendar on our site

that gives meeting

location direction, as

well as putting up the

links for our Archived documents.    Warren

 has helped create the

new online ECB Store

ready to launch in mid 2011.  Warren has a

long history in the

Boston area in the

Local Restaurant and

Food Service Industry.   

He is usually at work

on Mondays, But just

maybe you will have

an opportunity to see 

Warren at on of Our

Culinary Competitions,

or Special events. 
If you do see Warren

at Union Oyster House

or at an ACF/ ECB

event say "Hi"   or

Check out some of

Warrens Work at Sorcerersolutions.com




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
 Join Our Mailing List


Upcoming Events


Monday February 21st
ECB Monthly Meeting at
LCB Logo 

Join us for the unveiling of the Epicurean Memorabilia Case that Evening.

To reserve click below



 ACF Acreditation Logo 

Sunday,  March 6

The New England Minor's Culinary Challenge

An Epicurean Club of Boston  ran,  ACF Sectioned Compitition, Held at:


Le Cordon Bleu -Cambridge

          CASH PRIZES


Corporate Sponsorships Limited AvailibleAct Now Interested Click Here to email Show Chair


(Compitiition Info and Discounted Hotel Info Click Here


(Catagory Info  Click Here)


Sunday March 20th

 Argiro Barbarigou a chef from Greece doing a tour of the States.  After visiting Chicago, she will be in the Boston area . She will be Assit on Stage by ECB Member Chef Despina Makredis CCE. AAC

  Show Info Click Here


Friday, April 29th, 2011


The next ACF Certification Exam will be held on Friday, April 29th,2011.


 The first step is to register for the Exam, go to the ACf web  site  

 Go to certification, then practical exam, then to register as a participant. If you confirm your interest in taking the exam, I can forward the form to you. This form must be completed along with employment  verification. CEC/CEPC for example requires a minimum of 3 years experience  supervising a minimum of 3 full time employees. The position title is not as important as the leadership and supervision experience. Your experience must be documented ideally by your former employer on their letterhead.
There is  a registration fee of $ 50 for members and $100 for non-members.


May 23rd 2011

ECB Golf Tournament
Sandy Burr Golf Club
Wayland, Ma
Reserve the Date on your calander Now!!


Reviled at the National Convention, One thing that maybe of interest to those of you who enjoy receiving the culinary review in print form, if you let your dues expire, when you renew you will only receive it in the electronic form, so its best not to let that happen, if you like the paper form. 
ACF National Officers Honored by
The Epicurean Club of Boston

      acf logo 

ACF President Michael TY  CEC, AAC was joined by Northeast Regional Vice President William Tillinghast, CEC, AAC, MBA at the 2009 Presidents Ball and Chef of the Year Gala. Chef Ty was presented with the Humanitarian Award for his work with the Chef and Child Foundation. Both shown below with  Exec. Chef Kevin Doherty, CEC, CCA of DNC @ TD Garden.

Pres  Ball 2009  

AAC President Thomas J. Macrina CEC, CCA, HGT, AAC was Presented with the Service to the Industry Award at the 2010 Presidents Ball and Chef of the Year Gala Shown below with ECB President James DiMarzio ECE, and Chef Rico DiFronzo CEC, AAC

Tom Macrina

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E-Newsletter News
If you have any submissions for that issue please sent them. Thank You. Send your comments or suggestions to


  As you know by now we appreciate the readership. We know when you open it.


The first person that opens the newsletter
will be given a complimentary   Member Monthly Meeting admission a ($20 Value) for the December Monthly Meeting. 


Last Month  the E Newsletter was opened First by Nick Calise Exec Chef of  The Colonnade Hotel  who
was given a Free Admission to the December Meeting.



If your first and comply to the offer*  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. 

*Offer is exclusive to Epicurean Club Members only.  Prior winners will be eligible again in a six month period.

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 Newsletter Editor
ACF / Epicurean Club
 of Boston




Forms     101    

Membership Application

Presidents Medallion Application

    ACF Logo
ACF Officer Candidate

President Michael Ty CEC, AAC 


Northeast Vice Pres.William Tillinghast CEC, AAC, MBA


 Academy President Tom Macrina CEC,CCE, AAC


National SecretaryDavid Ivey-Soto CEC, CCE, MBA


Western Regional Vice PresidentWilliam Franklin CMC, AAC


Brad Barnes CMC, CCA, AAC


Additional officers can submit messages to post by the last Thursday of the Month. for the next "Epicurean Review".