COMPETITION

On February 16th, the Culinary Teams from Atlantic Culinary Academy , Southern New Hampshire University and The Balsams Culinary School will compete at McIntosh College Atlantic Culinary Academy(Dover NH) in the NH ACF Junior Team Championship to determine which team will represent the State of NH at the Northeast Regional Conference in April.

The competition begins at 8:00 am and is open to the general public for viewing. This is a great opportunity for any student or cook interested in competing in the future. For additional questions or information, email Perrin Long at plong@portsmouth.k12.nh.us

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Epicurean Evening

Presented by: Professional Chefs of New Hampshire

The Crowne Plaza will again be hosting the Annual Epicurean Evening this year on Thursday, March 27th, 2008.

The Reception begins at 6:00pm with Hors d’ oeuvres. Served in the foyer graced by ice carvings by Chef David Soha of Ice Breakers, you can enjoy a cash bar and live piano entertainment. The Hors d’ oeuvres will be prepared by the students of Southern New Hampshire University Culinary Arts Program directed by Chefs Stefan Ryll and Steve Owens.

The Reception is followed by our famous Five Course Dinner at 7:30 during which this year’s chapter awards are presented. The 1st Course (Soup) is Lobster Cappuccino Cream with Truffle Oil and Garlic Laced Biscotti, prepared by Chef Keith Fournier of RiverMead Community in Peterborough. Then follows the Salad, a Pan Seared Boneless Duck Breast, presented with Baby Greens, Cranberry Champagne Vinaigrette, Cinnamon Ginger Enhanced Cous Cous, and Dried Fruit Marmalade, Prepared by Students of Nashua High North Culinary Arts Program, Keith Klawes chef instructor, alon g with Fresh Baked Bread from Gilbert Vidal, The Bread Chef of Amherst. The 3rd Course (Intermezzo) is Mango, Orange, Lime Granité Sorbet in a Commemorative Glass, prepared by David Quimby of Southern New Hampshire Medical Center. The Entrée will be Porcini Crusted Veal Chop, paired With Roasted Red Pepper Parmesan Polenta, Braised Escarole, Grilled Onions, and Balsamic Reduction, prepared by the Crowne Plaza’s own Executive Chef, Martin LeGay. To top it all off, Chef Robin Feustel of Frederick’s Pastries in Amherst will present Caramelized Fresh Fruit with Cracked Black Pep per, Drizzled with Warm Orange Confiture. The menu includes complimentary white and red wine.

After dinner, you can converse with your friends, dance to the accompaniment of a jazz trio, and bid at the silent auction table.

This event is fundraiser Professional Chefs of New Hampshire, the local chapter of the American Culinary Federation, and funds scholarships for local students seeking careers in the foodservice industry. It all happens on Thursday March 27, 2008 in the Crowne Plaza ballroom. Tickets are $75 each or $550 for a table of 8. Students are $25. Checks should be made out to ACF-PCNH and will be collected at the registration table the night of the event, but you must make reservations in advance.

If you have any questions or want to make a reservation do not hesitate to call.

Thank You,

Martin LeGay, Executive Chef
Crowne Plaza Hotel
2 Somerset Pkwy.
Nashua, NH 03063

603-595-4136