The May Meeting of the E.C.B. was held on May 9^th at Ironox USA in Easton. It was a combined chapter meeting of the ACF Epicurean Club of Boston, The ACF Rhode Island Chapter and The ACF Cape Cod Chapter. Our host for the evening was Ira Kaplan of Irinox along with his staff of Christine Poland and Chef Tim Murray. John Kreminski and Karen Whitney of C R Peterson Associates also partnered with them. We were treated to an incredible buffet prepared by Chef Tim using of course every aspect of blast chillers and cooking equipment that Ironox manufactures. Not only was the meal superb and completely over the top, it was just as much educational on the quality and savings cooking with this equipment provides. We were taken through every aspect of the savings not only in quality food, but also on labor and convenience. It was a culinary event at its best.

 

"Thank you Ira, for your hospitality and one of the most enjoyable meetings of the year."

 

Let me also thank my fellow presidents Chef Gloria Cabral, of the Rhode Island Chapter who got the ball rolling on this joint meeting and Chef Peter Hyde, of the Cape Cod Chapter.

 

     We also had the honor of a special guest for the evening. Our National President of the American Culinary Federation Chef Michael Ty CEC, AAC flew out to join us. Michael spoke about what the ACF has done since he took office and his vision of where he sees its future. He also answered any and all questions from the membership. Michael also handed out his own special "Presidential Recognition Gold Coins" to members of all three chapters recognizing their contributions in the past year. Two of our members, Jeffrey Barr and Jimmy Young were awarded Presidential Coins for their contributions to the club. It was a sold out meeting and we had to turn members away who didn't register early. It was a terrific meeting and again an honor to have him join us that night.

    Our next meeting will be held at the Cape Ann Brewing Company in Gloucester on Monday June 20^th. We are so looking forward to our last meeting before our summer break. What better place to be than on the water in Gloucester on a summer night. It should be a spectacular meeting and again, please make your reservations early. We don't want to shut anybody out. I want to thank our board member David Gauvin for his hard work booking this meeting. This should be another can't miss meeting.

         My final announcement is to thank everyone who worked tirelessly on our Golf Fundraiser. It was an incredibly successful event held during very tough economic times. Our final figures aren't complete, but we look like we have raised close to $7000.00. I want to thank my committee, Douglas Patten, Douglas Corrigan, Paul Hartz, Sean Gallagher, Steve Sharad, Jeffrey Barr, Rico DiFronzo, Jim Connolly, Mike Kaloyanides and Tim Foley who not only worked that day for me wherever they were needed, but also recruited golfers, sponsors, gifts and food donations for the tournament. I also want to thank my great chef's who manned the kitchen that day. Chef Steve Sharad took control of the kitchen and he had about the best collection of sous chef's you could have. Chef Tony Graffeo, Chef Sean Gallagher and Chef Jimmy Young. I also have to thank Chef Jeff Mushin of Le Cordon Bleu who provided two of his chefs and eight of his students to help in the kitchen, on the chowder hole and at the registration desk. The school also provided over 600 mini pastries for the event. Finally I want to thank all the companies that sponsored holes, played golf, provided gifts and provided all the food for the event. I don't have enough room to name them all. But Thank you! Thank you! Thank You!  We cannot do this without you!

Warmest Regards,   
 

 Jim DiMarzio CEC

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