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Our Last meeting was held at OUR LONG TIME ASSOCIATE MEMBER Dole & Bailey in Woburn, Ma on October 12th, 2015. We had a great educational meeting and tour with a full house. Our Host Executive Chef Ed Brylczyk went over the top to make everyone feel welcomed! We were treated to a classical Oktoberfest dinner. We also had a several local vendors educating, us on their products of course with a bountiful amount of samples. At this meeting open nominations for any of our board or officer positions was opened to the floor and we now have a slate for our next election in December. I have listed the current slate and this will be updated as necessary. The voting will take place in December. Please contact our Election chairman Chef Denise Graffeo, CEC, AAC if you are interested in supporting our club in any of these positions. [email protected] or 781-231-0074 Remember if you are still interested in running it will be necessary have 10 signatures from the members to be able to be on the slate to be turned in at our November meeting. The Current Slate is:
President
James Connolly, CEC, CCA, AAC
Vice President
John DiSessa, CEC
Clerk/Secretary
David Gavin
Treasurer
Douglas Corrigan
Financial Secretary
Rico DiFronzo, CEC, CCA, AAC
Chairman of the Board
Douglas C Patten, CEC, CCA, AAC
Board of Directors
Rory Gallagher
Anthony M. Graffeo, CEC, AAC, HOF
Denise Graffeo, CEC, AAC
Tom Trump
Christine Frye
James DiMarzio, CEC, AAC
Our Next meeting will be held on November 9th at John Accardi & Sons. They are one of New England's largest specialty food distributers. They are located on 85 Commercial St. in Medford, MA. We will have an educational tour and plenty of interesting food. I look forward to seeing all of you at this 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 difference between a chef and a professional chef is certification".
The next scheduled date is November 7th at Le Cordon Bleu College of Culinary Arts in Boston. For more information please contact Vice President James Connolly, CEC, CCA, AAC [email protected]
"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
Next Meeting is Monday,
November 9th 2015
at
Accardi Foods
85 Commercial Street,
Medford, MA 02155
781-391-2400
www.accardifoods.com
Guest Speaker
Bernadette DeVirgilio
Corporate Chef
Accardi Foods
She will be highlighting
Accardi food's pizza program.
Members 20, Non 25
Jr's / Sr.'s 10
Register and Pay
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The ACF / Epicurean Club of Boston's
Last Meeting was Monday,
October 19th 2015
at
Dole & Bailey
16 Conn Street
Woburn, MA 01801
United States
in conjunction with
See the Highlights
click below
Above are the 3 Finalists for Chef of the Year,
were announced at the Meeting.
Chef James DiMarzio, CEC, AAC, Chef David Gauvin, Chef Tim Foley
Tel: 781-935-1234
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Message from Chef Denise Graffeo CEC, AAC 2015 Epicurean Club of Boston Election Chair
Last Chance To Be involved on the 2016-2017 Board
To be on the Ballot for the Fall Elections
It's time to give back to the Culinary Industry!
The Epicurean Club of Boston (ECB) has been educating and supporting America's finest Chefs for over 120 years. As one of our Culinary Industry leaders, the ECB seeks Massachusetts best culinary talent to serve as an Officers or Board of Director the term of 2016-2018. At the October meeting, ECB will again be opening nominations for election for all Officer and Board of Director's positions. I urge any Professional (active) or Professional Retired member, in good standing, who would like to run for office to speak with me, a current officer or board member to obtain the criteria needed to run for office. If you are interested in running for office you had to be present at the October meetings to be nominated from the floor. Please note: At the November meeting to have your name placed on the ballot you will be required to present 10 signatures of ECB Professional (active) or Professional Retired members in good standing, who will support your nomination. Nomination will be closed at the end of the November meeting and the election will take place in December. I look forward to working with the new Officers and Board of Directors. Warmest regards, Denise Graffeo, CEC , AAC Election Chair
Here is the current Ballot
Epicurean Club of Boston
Official Slate Election 2016-2018 President James Connolly, CEC, CCA, AAC ___________
Vice President John DiSessa, CEC ___________
Clerk/Secretary David Gavin ___________
Treasurer Douglas Corrigan ___________
Financial Secretary Rico DiFronzo, CEC, CCA, AAC ___________
Board of Directors (Vote for no more than seven) Chairman of the board Douglas Patten, CEC, CCA, AAC
Tom Trump ___________
Rory Gallagher ___________
Anthony M. Graffeo, CEC, AAC, HOF___________
Denise Graffeo, CEC, AAC ___________
Tim Foley ___________
Christine Frye ___________
James DiMarzio, CEC, AAC ___________
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THE
UNIVERSITY
OF RHODE ISLAND
AND LIFE SCIENCES
Rhode Island Food Safety Task Force
21st
Annual Food Safety Conference
Wednesday, November 4, 2015
8:30 AM - 12:00 PM
Radisson Hotel Providence Airport
2081 Post Road, Warwick, Rhode Island
"Walking the Line: Managing Food Safety
Risks and Regulations in the Foodservice Industry"
Conference Presentations and Speakers:
*Dr. Ernest Julian,
Chief, Rhode Island Dept. of Health, Office of Food Protection: "State of the Plate"
*Scott Davis, President, Flik Hospitality Group, Division of Compass Group will review Flik's QA model for operational excellence in training and development to ensure the highest level of food safety. The review will include current process and systems to mitigate the risk of foodborne illness and how the model has had to change and adapt to the ever changing regulatory statutes and the almost daily food supply notices of contaminants that require new policy adaptations. A recent case study of a foodborne illness outbreak at a corporate cafe will be discussed, along with how the crisis was managed and the impact to operational policy.
*TBD
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 DO YOU HAVE A FACEBOOK PAGE? IF SO, WOULD YOU LIKE TO JOIN
THE NEW EVENT INVITATION GROUP
THE "NE FOODIES"?
TO JOIN, CLICK ON THE FACEBOOK ICON TO BE DIRECTED. YOU CAN CHECK OUT SOME OF THE MEMBERS. AND OPT IN.
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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 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 |
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
"2015 Chef of the Year?? Find out November 1st"
in the
Subject Line
Please list your Name, where 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
Email conformation
this, so take a shot.
Go(Only one winning submission per person within a ten month period.)
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The 2014-2015
ACF/ECB
Officers and Board
President
Douglas Patten, CEC,
CCA, AAC
Vice President
James F. Connolly,
CEC, CCA, AAC
Clerk/Secretary
David Gauvin
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
Christine Frye
Sean "Rory" Gallagher
Tom Trump
Chair of Board
James DiMarzio, CEC
Sergeant of Arms
Ira Kaplan
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Upcoming Events
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OUR NEXT MEETING
IS
November 9th
at
Accardi Foods
5 Commercial Street,
Medford, MA 02155
781-391-2400
www.accardifoods.com
Guest Speaker
Bernadette DeVirgilio
Corporate Chef
Accardi Foods
She will be highlighting
Accardi food's pizza program.
to Reserve and Pay
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Deadline for the next ACFECB
Newsletter is WEDNESDAY NOVEMBER 25th Due to Thanksgiving.
~~~~~~~~~~~~~
More info at Our Web site
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Chef Paul Prudhomme, Who Popularized Cajun Fare, Dies at 75
At his New Orleans restaurant, legendary chef Paul Prudhomme proudly showed off dishes and ingredients from his upbringing in Louisiana's rural Cajun country: blackened redfish, jambalaya and sweet potato pecan pie drew diners by the droves to his K-Paul's Louisiana Kitchen. Such fare, in turn, helped helped launch Prudhomme as a culinary superstar who brought Cajun cuisine into the mainstream. At a time when the country's top restaurants served virtually nothing but European food, Prudhomme's message to diners and other chefs was simple. Prudhomme died Thursday after a brief illness. He was 75. "'Be proud of our local cuisine, local culture, local accents.' Paul was the catalyst that made that happen," said fellow New Orleans chef John Folse. Folse is one of the legions of culinary masters and Cajun food fans who are mourning the loss of Prudhomme. In 1979, Prudhomme opened K-Paul's Louisiana Kitchen, a French Quarter diner that served the meals of his childhood and helped launch him into culinary superstardom. The distinctly American chef had no formal training, but he stirred up a nationwide appetite for Cajun food by serving dishes - gumbo, etouffee and jambalaya - that were once largely unknown outside Louisiana. "He was always on a mission and nothing was impossible for Paul. He did things his way and let the food speak for itself," said chef Frank Brigtsen, who worked for Prudhomme for seven years. "He changed the way we eat in New Orleans in a major way, by bringing Acadian or Cajun cuisine to the restaurants of the city." Prudhomme was known for his innovations. His most famous dishes used the technique he called blackening: fish or meat coated with spices, then seared until black in a white-hot skillet. Blackened redfish became so popular, Prudhomme lamented, that customers stopped ordering the traditional Cajun dishes he loved to prepare. "We had all this wonderful food, we raised our own rabbit and duck, and all anyone wanted was blackened redfish," he said in a 1992 interview. Prudhomme was raised by his sharecropper parents on a farm near Opelousas, in Louisiana's Acadiana region. The youngest of 13 children, he spent much of his time in the kitchen with his mother, whom he credited for developing his appreciation of rich flavors and the fresh vegetables, poultry and seafood that she cooked. "With her I began to understand about seasoning, about blending taste, about cooking so things were worth eating," he said. After high school, Prudhomme traveled the country cooking in bars, diners, resorts and hotel restaurants. He returned to New Orleans in the early 1970s and found a job as chef in a hotel restaurant. In 1975, Ella Brennan hired him to become the head chef at Commander's Palace, a bold step for the esteemed restaurant. Brennan said at the time that the food scene was evolving rapidly and the restaurant wanted someone who could help them be part of the change. "What we were really trying to do also was put New Orleans on the map as a food center. And Paul contributed to that in every way humanly possible," she said. Four years after joining Commander's Palace, Prudhomme and his wife opened K-Paul's. K-Paul's was inexpensive and unassuming - formica tables, plywood walls, drinks served in jars and customers often seated next to people they didn't know. But it was soon the most popular restaurant in New Orleans. Prudhomme's bearded face and oversized frame became familiar on television talk shows in the 1980s, where he encouraged Americans to spice up their meals. He expanded K-Paul's and turned it into an upscale operation. He published bestselling cookbooks and created a business that sold his spicy seasoning mixtures around the country. After Hurricane Katrina, he used the profits from his spice company to keep his restaurant afloat, bringing in trailers to the parking lot for his staff to live in and cooking thousands of meals for rescue workers, said Liz Williams, who heads the city's Southern Food and Beverage Museum. Prudhomme's success brought regrets, as well. Prudhomme sparked the Cajun food craze, but he often said few Cajun restaurants outside Louisiana served the real thing. He worried over the common perception that all Cajun food is blistering hot. Prudhomme's weight, as much as his cooking skills, was a career trademark. Just over 5 feet tall, he had trouble squeezing into chairs. He had a bad knee, used a cane and usually moved in a scooter instead of walking. But later in his career he significantly slimmed down. During a 2013 cooking demonstration in New Orleans - done from his motorized scooter - he told the crowd that at one time he was 580 pounds but now weighed in at 200 pounds. "I used to taste things this way," he said, filling his large cooking spoon. "Now I taste them this way." He poked a fork into a single piece of carrot and held it up. From NYTIMES.com |
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Restaurant Spot Light
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Ben's New York Kosher Delicatessen Restaurant & Caterers
Boca Raton
While in Florida in October I had the opportunity to visit a Restaurant that reminded me of a New York Deli. While there I discovered that Ben's Deli
Cure Their Own Corned Beef, and theirChicken Soup Cures Everything Else!SM
 Ben's is a family-owned and operated restaurant & delicatessen that has been serving up the finest authentic New York Kosher delicatessen and eastern European comfort foods for more than 43 years. Customers love Ben's homemade soups, hot pastrami, fresh-cut cole slaw, baked knishes and crunchy all you can eat pickles. All of Ben's soups, salads, sandwiches and dinners are freshly prepared. Ben's has seven convenient locations: Three on Long Island in Carle Place, Greenvale and Woodbury, and one each in Midtown Manhattan; Bayside, Queens; and Scarsdale, NY; and Boca Raton, Florida with free delivery service available to many communities near the stores.
9942 Clint Moore Road
Boca Raton, FL 33496
Tel: (561) 470-9963
Fax: (561) 470-4963
I recommend Ben's Deli the next time your in Boca Raton or the N.Y, Area. Visit them on the web at
Jeffrey D. Barr - Editor
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Revealed 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. |
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Unlike the past, We will be
happy to include your submissions in future issues.
It's "Easy", all you have to do is email
If you have any submissions for that issue please sent them. Thank You.
Send your comments or suggestions to
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are your favorite recipe from your kitchen with a "Photo",
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Submissions received from any party, person, organization, officer, board member, or member that is received after 12:00 midnight on the last Thursday of the month will be excluded from the current issue and posted in the following issue. The exception to this, is Memorial Message, which will be accommodated due to the sensitivity and urgency of the message.
HOLIDAY DEADLINE CHANGES
Nov 25 2015 Wed.before Thanksgiving
Dec 24 2015 Christmas Eve
It is my pleasure to create this publication for you every month. We all are busy, I schedule my time to create this newsletter for you. I would like to accommodate you and your requests, allow me to do that for you by meeting the deadlines listed above.
Jeffrey D. Barr
Newsletter Editor
ACF / Epicurean Club of Boston
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Deferred Dues Policies and Procedures
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