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New York State
Assn of Manufacturing
Retail Bakers
Early Fall 2015 Newsletter |
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NYS BAKERS FISHING TRIP
August 24, 2015
Our NYS Bakers Fishing Trip was held on Monday, August 24th. Once again Bakers boarded the Ocean Eagle V at Pier 5 in Sheepshead Bay, Brooklyn. It was a beautiful day, the morning full of promises of great catches, fabulous food and catching not only fish but catching up with old friends! There's nothing like the ocean breezes and a little fishing competition to add to the fun of asking everyone what they've been up to!
Some were just plain worn out from all the Fun in the Sun!
And some said good by to the sea gulls until next year!
We'll dream of being with you again while we toil in our kitchens! Until then, Au Revoir!
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Inter-County Bakers Open House
On Monday, September 21, 2015 Intercounty Bakers hosted a Customer Appreciation Day and Bakery Show. Numerous vendors were there with exciting products to show all who attended.
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SALON OF CULINARY ART!
NOVEMBER 8TH TO 10TH
JAVITTS CENTER, NEW YORK CITY
Dear exhibitor,
Our 147th Salon of Culinary Art, November 8th to 10th is approaching, and registrations are now open!
Come participate in the world's largest freelance culinary art exhibition, a judged exhibition featuring numerous food categories where you can showcase your unique craftsmanship and artistic talent to thousands of international members of the hospitality industry. Why not give yourself the chance to benefit from such exposure and win a prize?
When you apply, you will receive a 3 day pass toHX - The Hotel Experience (formerly International Hotel, Motel&Restaurant Show), a table for your exhibit, a certificate of participation and a complementary invitation to the awards ceremony.
This year's newest feature at the Salon is The Ultimate Cake Master Challenge, a live cake decorating competition! 6 candidates will compete in presenting the best tasting and decorated 3-tier cake. The first 3 winners will receive medals and cash prizes up to $1000 for the first place! Interested? Find out how you can enter this competition by calling the number below!
PLEASE NOTE THE DEADLINE FOR ENTERING THE CONTEST IS THURSDAY, OCTOBER 15, 2015.
Also, don't miss out on our highly educational live demonstrations that will take place on Monday, November 9th at the Javitts Center, NYC. So, please join us and enjoy the fun!
We wish you success in your participation at the Salon of Culinary Art and all future endeavors!
Société Culinaire Philanthropique
305 East 47th Street, Room 11B
New York, NY 10017
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GLOBAL CAKE CHALLENGE
On Friday, September 18, 2015 Artists from around the globe competed for top honors (and great prizes!) in a day-long challenge. Given the theme "homeland", ten teams of two, each representing their own country had 7 hours to create a tiered or sculpted cake made of totally edible products.
First Prize: $10,000; Second Prize: $3,500; Third Prize: $1,500
The New York State Association of Manufacturing Retail Bakers was proud to help sponsor Charles Tola of Lulu's Bakery in Fresh Meadows and Joe Settepani of Bruno Bakery in Staten Island. Their fabulous sculpted cake took 2nd prize in this spectacular event!
CONGRATUALTIONS JOE & CHARLIE,
YOU MADE US PROUD !
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BLUEBERRIES, BLUEBERRIES, BLUEBERRIES!
BLUEBERRY COBBLER
3-1/2 cups fresh blueberries or 1 bag (1 lb.) frozen blueberries
1 tablespoon cornstarch
2 tablespoons lemon juice
1 cup all-purpose flour
3/4 cup turbinado (raw) sugar or granulated sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
3 tablespoons butter, melted
3/4 cup boiling water
Preheat oven to 350°F. Spread blueberries in ungreased 8 or 9-inch square baking dish or pan. Sprinkle with cornstarch; drizzle with lemon juice; set aside. In medium bowl, combine flour, 1/2 cup of the sugar, the baking powder and salt. Add milk and butter; stir just until combined (not smooth.) Drop 9 mounds of dough onto blueberries. Pour boiling water over dough and fruit. Sprinkle with remaining 1/4 cup sugar. Bake until biscuits are golden brown and blueberries are bubbly, 45 to 50 minutes. Serve warm or at room temperature.
YIELD: 8 portions
Photo: #BC-50
Per portion: 209 calories; 39 g carbohydrate; 6 g total fat (3 g saturated fat); 2g fiber
Credit: U. S Highbush Blueberry Council, www.blueberrytech.org
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New York Life- Paul Sapienza
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Bakers Amusement Corner
Jokes, Quotes, etc!
Signs That You're Sampling Too Many of Your Own Sweets
* Dominos named a Sugar Cane Field after you.
* You get a speeding ticket even when you're parked.
* You answer the door before people knock.
* You just completed another sweater, and you don't know how to knit.
* You can take a picture of yourself from ten feet
away without using the timer.
* Your eyes stay open when you sneeze.
* You go to AA meetings just so you could add sugar to the free coffee.
* You walk twenty miles on the treadmill before
realizing it's not plugged in.
* You have a picture of your sugar bin on your desk in your office.
* You ride an exercise bike to work.
* You use sugar flavored mouthwash.
* You help your dog chase its tail.
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Up Coming Events
This Month the Nassau & Suffolk Bakers and the New York State Board of Directors Meetings will be combined as indicated below.
Nassau & Suffolk Bakers Meeting
When: Thursday, October 15, 2015
Where: Your Mother's Place
2349 New Hyde Park Road
New Hyde Park, NY
516 493-9030
New York State Board of Directors Meeting
When: Thursday, October 15, 2015
Where: Your Mother's Place
2349 New Hyde Park Road
New Hyde Park, NY
516 493-9030
Westchester Bakers Association is planning another Road Trip: date to be announced. Please contact Rosanne Rush at Cakeladee52@aol.com if you wish to join us.
RBA Road Show
When: Nov 1st & 2nd , 2015
Where: Culinary Institute of America
Hyde Park, NY
Atlantic Bakery Expo
April 3rd & 4th, 2016
Atlantic City Convention Hall
Atlantic City , NJ
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