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 Dear
Our 119th Presidents Ball was held on November 3rd at The Café Escadrille in Burlington, MA. WOW what an event! Mario Hache, Director of Special Events and his staff were responsible for an elegant evening from start to finish. Chef Brian Theurer put on a culinary show that we are still talking about. The reception had several stations that included Artisanal Cheese, A Raw bar with Oysters, Clams and an endless display of JUMBO Shrimp. There was a Lamb Rack carving station and the continuing passed hors d'oeuvres made this a culinary experience that was well received.
We were honored to have several dignitaries attend our Ball. We had Our ACF North East Vice President Chef George O'Palenick, CEC, CCE, AAC in attendance, we also recognized one of Food and Wines 2013 top new chefs-Matthew Gaudette from the West Bridge Restaurant in Cambridge which is also noted in Boston's Magazine as one of the top fifty restaurants in Boston. We honored Chef Joseph Leonardi, CEC, the Executive Chef of the Somerset Club of Boston and the ACF Culinary Team USA Manager. We had Celebrity Chef Jasper White in attendance and awarded him with a service to the industry award. Chef Jasper White was able to speak on behalf of Lydia Shire who had to cancel at the last moment. We will be personally awarding her the service of the industry award at one of her restaurants in the near future.
The donations that made this event affordable were supported by Mr. Robert Murray owner of the Café Escadrille donated the wines, The Costa Fruit and Produce Co. supported the produce for the event. The Paul Marks Co. supported also. We had a commemorative Plate that was donated by the Bauscher USA, INC. Company that was orchestrated by Ira Kaplan and Christine Frye from Irnox USA. I want to thank all involved with donations, support of this special event!
Our other Awards that night also included the Purveyor of the year going to Ira Kaplan; The Romeo Tolini Junior Chef of the Year went to Mr. Jesus Olmedo. The prestigious Presidents Medal was given to Past President of The Cape Cod Chapter Peter Hyde and My Vice President James Connolly, CEC, CCA, AAC. The Final Award of the night was Our Chef of The Year and the winner was Executive Chef Nicolas Calias, CEC, Executive Chef of the Colonnade Hotel in Boston, Congratulations to all winners that night!
We hope you will be at next meeting on November 18, at Fusion Sales in Lawrence, MA. We had a meeting in April at Fusion and unfortunately it was interrupted by the unfortunate circumstances associated with the Boston Marathon. The demo's and food tastings that were at that meeting was Phenomenal and I am sure it will be just as exciting on the 18th. Hope to see you there.
Our October member meeting was held at Polcari's in Saugus, MA. We were treated to a great antipasto platter, passed hors d'oeuvres, and of course there was plenty of fine wines, and beverages and of course camaraderie. I want to thank Chef Louis Hubbell III, and the wait staff for hosting us that evening; you both out did an outstanding job making this a night to remember. Thank You!
Our educational piece was one of the best this year. Donna Domiano from Fabbri North America gave us power point presentation and tasting on "The Art of Making Gelato". We all learned something that has changed our view on Gelato. We were able to take home some samples of some of the toppings imported from Italy that add to the lure of Gelato. Donna's energy and knowledge on this topic was inspiring. Thank You Donna!
We also took nominations that night for positions on the board from the floor for members who wanted to run for office. The floor will vote for our running officers at our November meeting. If you are interested in running for any position you must have ten signatures from current members for nomination at our November Meeting.
As our club focuses on Growth and Certification, I would like to take this time for a "Certification Minute"! With thousands of chefs competing in a job market, it is essential to prove your culinary competency. Certification through the American Culinary Federation demonstrates skill, knowledge and professionalism to food service industry. Certification is not only a benchmark for personal and professional achievement but it has also become recognized as a standard in the industry. Differentiate Yourself, Certification Matters! The next test for CEC will be held at Le Cordon Bleu at this time we are still waiting on a date. For more information please contact Vice president James Connolly, CEC, CCA, AAC at james.connolly@atriaseniorliving.com
"For The Love of Food"!
Regards!
Chef Douglas Patten, CEC, CCA, AAC
President ACF Epicurean Club of Boston
Corporate Executive Chef / Flik International/Compass Group
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The ACF / Epicurean Club of Boston's
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The ACF / Epicurean Club of Boston's
OUR LAST MEETING WAS OCTOBER 21ST
AT
OUR HOST WAS
CHEF LOUIS HUBBELL III
SEE THE HIGHLIGHTS CLICK BELOW
 | | 2013 October Meeting |
www.acfecb.com
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 MEMBER NEWS ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
One Hundred and Nineteenth Annual ACF / The Epicurean Club of Boston President's Ball And Chef of The Year Gala RESULTS Congratulations 2013 Chef Of The Year 
Chef Nicholas Calias, CEC Bio With over 20 years of culinary experience, coupled with a passion for his craft, creative and artistic talent and his strong leadership roles, Nicholas Calias has lead the culinary operation at The Colonnade Hotel and Brasserie Jo for the past 6 years. Nicholas received his Certification through the American Culinary Federation as a Certified Executive Chef in 2008. Nicholas sits on three culinary boards supporting students from high school to college, he is very involved with raising money for scholarships for students, and he participates in judging for the Mass Pro Start as well as the NH Skills competition. Nicholas is an active member of The ACF, Nicholas also and is active in Share our Strength as well as many green initiatives at Brasserie JO which is the highest scoring green certified restaurant in Mass. Previously, Nicholas was an Executive Chef of the Westin Stamford Hotel with Merritt Hospitality, where he also was a member of the Corporate Task Force team that facilitated property acquisitions to the company portfolio. Nicholas has also been an Executive Chef with Starwood, where in addition to his daily responsibilities; he was a member of the Starwood Regional Chef's Task Force. Nicholas had his initial role as an Executive Chef at The Beach House Restaurant in Hampton, New Hampshire. ~~~ 2013 Chef of the Year -Chef Calias CEC Said he will be hosting the 2014 Presidents Ball and Chef of the Year Gala at The Colonade Hotel "SAVE THE DATE" TBA Here are some Highlights of this years event Click Below  | | 2013 President Ball & Chef of the Year Gala |
This Years Menu by Brian Theurer Click Here ~~~~~~~~~~~ ACF / Epicurean Club of Boston Chef & Child Committee This year ECB traveled up to Camp Sunshine again to work with terminally ill Children and there families suffering with Sickle Cell Anemia. Chef John DiSessa CEC, Director of Foodservice at Children's Hospital, Chef James Connelly CEC, CCE, ACE, AAC, Regional Director of Food Service, Atria Senior Living, and Chef Jeffrey Barr, Corporate Executive Chef, Tigar Refrigeration, created and presented 4 nutrition seminars. The 6-9 year olds were shown how to create fruit bowls out of mini pumpkins for halloween, instead of candy. The 9-12's enjoyed a Fruit Crepe' seminar. They taught how to make low fat vanilla and chocolate "Crepe Shells" and nutritious fruit ingredients and toppings. The 13 - 16's and the Adult Seminar had the same theme both with a unique twist. The learned how to make homemade fresh pasta in the different flavors, Egg, Spinach, and Beet. They were shown how the raw dough is molded into a variety of cuts, and shapes. In the end they were treated to a tasting of Low Fat Pumpkin Ravioli in a Hazelnut Cream Sauce or a Sautéed Rainbow Gnooci in a Pesto Sauce w/Parmesan cheese. The adults learned how to make the Ravioli, and Rainbow Fettuccini w/Pesto and Black Olives. Every one of the hundreds of children, siblings, parents, family, and Camp Sunshine Volunteers that attended learned and enjoyed what ACF/Epicurean Club Chefs brought them. SEE SOME OF THE DAYS HIGHLIGHTS CLICK BELOW  | | 2013 Camp Sunshine Chef & Child - Nutrition |
NEW MEMBER At our October meeting new member ARIM TOPIAN was sworn in. Welcome Arim to ACF / Epicurean Club at our next meeting with a hand shake and a hello.  | | New Member at October Meeting |
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Our official web site is www.acfecb.com and our email address for the club is acfecb@gmail.com and like us on FACEBOOK at www.facebook.com/pages/ACF-Epicurean-Club-of-Boston
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ACF / EPICUREAN CLUB
NEWCHEF FASHION
Collection
At the National Convention NEWCHEF came to the rescue of one of our members that had his luggage lost. They got a new chef coat for him to use until his arrived.
I asked NEWCHEF to put together a line of logo chefware for our members to wear and have available to them in and out of the kitchen.
I think you may be pleased to see what is availible to you in just days.
NEWCHEF did a STELLA job.
Please allow NEWCHEF to come to YOUR Rescue!!
Click below the cover on the right to see the entire collection. You can call NEWCHEF FASHIONS at 1-800-NEWCHEF or online at
to place your order.
JDB |
| Our Associate Members
Visit there websites below
 
www.freshideas.com www.piantedosi.com
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50 Oliver Street Suite W1, North Easton, MA 02356
(508) 230-5818
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Monthly Newsletter Contest
The rules have changed as of now!!
If you want a free admission to the
next monthly meeting, continue reading...
If you believe that you are the first one to see this Newsletter
rule change, and it's close to the time after the email
was sent out to you, click the email link below and list
"2013 Presidents Ball & Chef of the Year Gala - Nov. 3rd "
in the
Subject Line
Please list your Name, were you work / learn
and your Job Title / year of study
Winners will be tracked by the first to respond to this
request only.
If you are the first one, you will get back an
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Be sure you are as close to the launch time as possible, however,
there are a lot of people that will miss this, so take a shot.
Good Luck - Jeffrey D. Barr / Editor
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The 2012-2014
ACF/ECB
Officers and Board
President
Douglas Patten, CEC,
CCA, AAC
Vice President
James F. Connolly,
CEC, CCA,
ACE, AAC
Clerk/Secretary
David Gauvin
Treasurer
Jeffrey D. Barr
Financial Secretary
Rico DiFronzo, CEC, CCA,
AAC
Board of Directors
Doug Corrigan
John DiSessa, CEC
Anthony M. Graffeo, CEC,
AAC, HOF
Denise Graffeo, CEC, AAC
Peter Hyde CEC
Jeffrey Mushin
Christine Poland
Sean "Rory" Gallagher
Chair of Board
James DiMarzio, CEC
Sergeant of Arms
Ira Kaplan
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Upcoming Events
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BOARD OF DIRECTORS REMINDER
If you are interested in running for any position you must have ten signatures from current members for nomination at our November Meeting.
EPICUREAN CLUB OF BOSTON
ELECTION OFFICER AND BOARD SLATE IS CURRENTLY AS FOLLOWS.
Election 2014-2016
President
Douglas Patten, CEC, CCA, AAC
Vice President
James F. Connolly, CEC, CCA, AAC
Clerk/Secretary
David Gavin
Treasurer
Jeffrey D. Barr
Financial Secretary
Rico DiFronzo, CEC, CCA, AAC
Board of Directors
(no more than seven)
Douglas Corrigan
John DiSessa, CEC
Rory Gallagher
Anthony M. Graffeo,
CEC, AAC, HOF
Denise Graffeo, CEC, AAC
Jeffrey Mushin
Christine Poland
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November 18th
Monthly Meeting at InFusion Sales
CLICK HERE TO RESERVE AND PAY
To Reserve and Pay at the Door CLICK HERE
~~~~
Member Chef Jonny Blass Corporate Chef for Rational invites you to
Rational Cooking Live
AT
Stir
102 Waltham St
Boston MA 02115
10am-Noon
dates below:
Wednesday
NOVEMBER 13th
Attend this Demo & Receive
3.5 ACF Education Points
~~~~~~~~
www.acfecb.com
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Featured Chef
2013 Leadership Award
Recipient
 Joseph Leonardi
at
Somerset Club, Boston.
USA Manager
December 19, 2012-Joseph Leonardi, CEC®, of Plainville, Mass., executive chef at Somerset Club, Boston, was named 2016 team manager of ACF Culinary Team USA, the official representative for the United States in major international culinary competitions.
"Joseph Leonardi's innate sense of leadership and impressive culinary skills will serve him well as manager of ACF Culinary Team USA," said Ty. "I am confident that he will inspire the team as it seeks to represent the United States as a global force in international culinary competition. He constantly shows exceptional calm under pressure and has a sure sense of what it takes to make U.S. cuisine a viable contender on the world stage."
Leonardi served as captain of ACF Culinary National Team USA when it earned a silver medal in the hot-food kitchen and received the second-highest score and a silver medal in the cold-food presentation, placing sixth out of 32 national teams at the 23rd Internationale Kochkunst Ausstellung (IKA) International Culinary Exhibition, commonly known as the "culinary Olympics," Oct. 5-10, in Erfurt, Germany. He was also team captain when the team brought home two gold medals and placed third out of 25 teams overall at the Villeroy & Boch Culinary World Cup 2010, held in Luxembourg, Nov. 20-24, 2010. Leonardi was a member of 2008 ACF Culinary Regional Team USA, which earned a gold medal in the cold-food salon and was ranked No. 1 in the world out of 62 regional teams at the IKA.
"I have to say, without a doubt, I am honored to have this opportunity. Being able to lead our next team into the competition arena is simply amazing," said Leonardi. "I have had great leadership over the past few years and have a solid foundation from being on former teams. I look forward to sharing this with the new team members. I also look forward to continuing our relationship with ACF members and fostering relationships with our sponsors."
Leonardi, a member of ACF Rhode Island Chapter, is executive chef at Somerset Club, Boston. He joined the club's staff after eight years on the faculty of Johnson & Wales University in Providence, R.I.,
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 Sizzle Magazine App. is now available for Android, phone or tablet, i-phone or i-pad, Download it to get the latest copy at your fingertips today!
Sizzle Winter issue includes;
"Q & A with Chicago's Ryan Poli, Eggs Benedict, Heirloom Beans Trends.
"The Winter's Sizzle Has Something for You"
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National
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Reviled at the National Convention, One thing that maybe of interest to those of you who enjoy receiving the culinary review in print form,
News 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. |
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E-Newsletter News
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If you have any submissions
for that issue please sent them. Thank You. Send your comments or suggestions to
ACFECB@GMAIL.COM with your content. The deadline
for all submission will be
the last Thursday of the
month.
*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", acfecb@gmail.com
all you have to do is email
us at our new newsletter
email address,
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
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Jeffrey D. Barr
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ACF / Epicurean Club
of Boston
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is now in available
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Deferred Dues Policies and Procedures
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ECB Archive
Now you can link right to are past newsletters by clicking the tab below.
Archived Newsletters
Just to remind you Again
One Hundred and Nineteenth Annual
ACF / The Epicurean Club of Boston
President's Ball
And
Chef of The Year Gala
On Sunday the Third of November
Two Thousand and Thirteen
at
The Café Escadrille
26 Cambridge Street
Burlington, Massachusetts
Hors d'oeuvre Reception at Six
Awards Presentations at Seven
Dinner at Eight O'clock
Black Tie
Price per guest ~ One Hundred twenty-five dollars
Please find payment by check
Payable to: The Epicurean Club of Boston
Enclosed for $ _______
Mail To:
Denise Graffeo, CEC, AAC
29 Johnson Street
Saugus, MA 01906-1745
Visa, MasterCard or American Express
Please Pay (online only)
at
www.acfecb.com
(Click Here For Printable Version)
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