ACF Piscataqua Times
Issue # 3 March 2011 www.acfpiscataqua.org
Our Next
Meeting
- Monday March 7th at 6:30 pm-Bintliff’s
Our March Meeting will be held this Monday March 7th
at Bintliff’s Restaurant in Ogunquit, ME beginning at 6:30 pm. The address is 335 Main Street in Ogunquit and the telephone
number is 207-646-3111
http://www.bintliffsogunquit.com/
From Boston (South)
Take I-95 North Exit 7 (the Yorks / Ogunquit).
Turn left onto Route 1.
Bintliff's Ogunquit will be 7.9 miles on your left.
Educational Seminar 6:30 pm Cheese and Whey Fed Pork
Tasting
Scroll down for more Newsletter Information
Educational
Seminar 6:30 pm Cheese and Whey Fed Pork
Tasting
Owner and Chef Bruce Balch from Bunten Farmhouse Kitchen in Orford, NH will bring samples of different cheeses (Homemade
Feta and Blue Cheese) as well as some fresh Whey Fed Pork and his homemade English Muffins. Chef Balch will discuss the benefits
of grass fed cattle and other unique facets of his operation.
http://buntenfarm.com/
Having acquired the Bunten Farm in May 2005
from Chris's father's estate, Chris and Bruce have a unique operation — the ONLY Milking Devon dairy farm in the USA. Devon milk has one of the highest milk
solids and butterfat content of any milk. Chris produces unbelievably flavorful Devon milk products — yogurt, cheese,
and refreshing fruit drinks based on whey. Bruce wears the cattleman hat and specializes in ice creams.
President’s
Message
Our last meeting held at Portsmouth High School was a productive meeting. Our
fundraising goals were discussed and I believe are becoming more clearly defined. On Monday September 19, 2011 our chapter
will host its first golf tournament. The tournament, “Slicing for Scholarships” will be held at The Oaks Golf
Links in Somersworth, NH. This is an important fundraiser for our chapter and with full support of our chapter membership
has the potential to be an excellent source of funds. Please begin to identify potential customers and purveyors to create
a full field of golfers. More details will be forthcoming. It was voted on at the meeting not to go forward with the Restaurant
Feud and instead to hold Chef’s on Parade once again in November. We will be partnering with a local charity(to be named
soon) in an effort to generate ticket sales. A date will be discussed and finalized at our March meeting and more details
will be forthcoming.
I would like to thank Bill Vasvary for agreeing to take on the duties of Secretary
until our summer break. We still need a member to agree to join the board as the full time secretary.
I
have spoken with Ron Boucher CEC, AAC and he has expressed an interest in having the May meeting at Chez Boucher be part of
our Membership Drive. More details to come!
Although a date has not been set, plans are underway for our
Chapter to host an ACF Certification test in May at the Seacoast School of Technology. If you would plan on testing for an
upcoming certification, please let me know. perrinhlong@comcast.net
I look forward to seeing as many of our members that can attend Monday’s
Meeting at Bintliff’s Restaurant. Please try to bring a guest with you to the meeting.
Respectfully yours,
Perrin H. Long CEC, CCE, AAC
Upcoming Events
On Wednesday March 9th, the Balsams will host a Culinary Symposium. For more information, contact Patricia
Tallmage at ptallmage@thebalsams.com
Northeast Regional Conference
March
Culinary
Symposium at Johnson and Wales
Saturday, May 7th, 2011
Time:
8:00am - 4:00 pm
Location: Johnson and Wales University, Amphitheatre
Harborside Academic Center
265 Harborside
Blvd
Providence, RI 02905
Cost: ACF Members $50
Non-Members $75
Includes Seminars and Lunch)
Contact: To Attend: Email Chef Ray McCue CEC
at rMcCue@jwu.edu , Symposium Co-Chair
Make all Checks payable to the ACF Rhode Island Chapter
When registered, you will receive payment Instructions
Culinary Competitions Calendar
March 6, 2011 ACF Epicurean Club of Boston
Show Site: Le Cordon Bleu Culinary School, Cambridge, MA
Show Chair: Alan Archer CEC - alan.archer@us.nestle.com
(603) 935-3409
Fax: (603) 935-3409
Categories: K1-9, SK1-9, W - Wildcard Category
using F2 category guidelines -1 man team with student apprentice, 4 course, 10 portions, 3 hour time frame. Use of Minor's
Flavor Concentrate.
Lead Judge: Daniel Dumont CMC
April 2, 2011 ACF
Long Island Chapter
Show Site: Wilson Tech - Western Suffolk BOCES, Dix Hills, NY
Show Chair: Gerard M.
Molloy - gmtpastry@gmail.com
(516) 330-3176
Website: www.lichefs.com
Categories: A-D, SA-SD, E1-4, K1-9, SK1-9, P1,2, SP1,2, W- Wildcard Customized Category
using category K guidelines, Individual, 1 entrée, 4 portions, 60 min cook time, Use of Minor's product
Lead
Judge: Frank Costantino CEC, CCE, AAC
April 3, 2011 Connecticut Chefs
Association
Show Site: Lincoln Culinary Institute, Hartford, CT
Show Chair: Peter Dwyer CEC - dwyerpeterj@gmail.com
(860) 944-9248
Categories: A-D, SA-SD, K1-7, 9, SK1-7, 9, W-Wildcard Customized Category
- 4 man team, 7 courses, 6 appetizers, 1 portion each, using cold food categories time frame.
Lead Judge: Frank Costantino
CEC, CCE, AAC
April 16–17, 2011 Capital District - New York
Show Site: Schenectady County Community College, Schenectady, NY
Show Chair:
Christopher Allen Tanner CEC, WCC, CHE - tannerca@sunysccc.edu
(518) 381-1444
Fax: (518) 346- 0379
Categories: A-D, E1-4, F1, 2, 4, 5, 6, G,
SG, K1-9, SK1-9, P1,2, SP1, 2
Lead Judge: Michael Morgan CEC, AAC
From
the National ACF Office
Hello, I wanted to let your chapter know that Discovery Channel is currently
casting for a new survivalist show and is seeking a chef to be among the contestants. The show will test the group’s
ability to survive in the wild, from building shelter to starting a fire and from hunting and finding food to making clothing.
If selected, applicants must be available for a final interview in Los Angeles April 6-10 and for the show’s filming
May 16-June 20 (dates subject to change). Deadline to apply is very soon, Monday, March 7 at 9 a.m. EST. Here is a link to
complete information and the application, http://www.acfchefs.org/download/temp/20110301_discovery_survival_show.pdf. As always, feel free to mention that they heard about the opportunity through ACF. Thank you for your time and have
a great week.
ACF Piscataqua Times
Issue # 3 March 2011
www.acfpiscataqua.org
Our Next
Meeting
- Monday March 7th at 6:30 pm-Bintliff’s
Our March Meeting will be held this Monday March 7th
at Bintliff’s Restaurant in Ogunquit, ME beginning at 6:30 pm. The address is 335 Main Street in Ogunquit and the telephone
number is 207-646-3111
http://www.bintliffsogunquit.com/
From Boston (South)
Take I-95 North Exit 7 (the Yorks / Ogunquit).
Turn left onto Route 1.
Bintliff's Ogunquit will be 7.9 miles on your left.
Educational Seminar 6:30 pm Cheese and Whey Fed Pork
Tasting
Scroll down for more Newsletter Information
Educational
Seminar 6:30 pm Cheese and Whey Fed Pork
Tasting
Owner and Chef Bruce Balch from Bunten Farmhouse Kitchen in Orford, NH will bring samples of different cheeses (Homemade
Feta and Blue Cheese) as well as some fresh Whey Fed Pork and his homemade English Muffins. Chef Balch will discuss the benefits
of grass fed cattle and other unique facets of his operation.
http://buntenfarm.com/
Having acquired the Bunten Farm in May 2005
from Chris's father's estate, Chris and Bruce have a unique operation — the ONLY Milking Devon dairy farm in the USA. Devon milk has one of the highest milk
solids and butterfat content of any milk. Chris produces unbelievably flavorful Devon milk products — yogurt, cheese,
and refreshing fruit drinks based on whey. Bruce wears the cattleman hat and specializes in ice creams.
President’s
Message
Our last meeting held at Portsmouth High School was a productive meeting. Our
fundraising goals were discussed and I believe are becoming more clearly defined. On Monday September 19, 2011 our chapter
will host its first golf tournament. The tournament, “Slicing for Scholarships” will be held at The Oaks Golf
Links in Somersworth, NH. This is an important fundraiser for our chapter and with full support of our chapter membership
has the potential to be an excellent source of funds. Please begin to identify potential customers and purveyors to create
a full field of golfers. More details will be forthcoming. It was voted on at the meeting not to go forward with the Restaurant
Feud and instead to hold Chef’s on Parade once again in November. We will be partnering with a local charity(to be named
soon) in an effort to generate ticket sales. A date will be discussed and finalized at our March meeting and more details
will be forthcoming.
I would like to thank Bill Vasvary for agreeing to take on the duties of Secretary
until our summer break. We still need a member to agree to join the board as the full time secretary.
I
have spoken with Ron Boucher CEC, AAC and he has expressed an interest in having the May meeting at Chez Boucher be part of
our Membership Drive. More details to come!
Although a date has not been set, plans are underway for our
Chapter to host an ACF Certification test in May at the Seacoast School of Technology. If you would plan on testing for an
upcoming certification, please let me know. perrinhlong@comcast.net
I look forward to seeing as many of our members that can attend Monday’s
Meeting at Bintliff’s Restaurant. Please try to bring a guest with you to the meeting.
Respectfully yours,
Perrin H. Long CEC, CCE, AAC
Upcoming Events
On Wednesday March 9th, the Balsams will host a Culinary Symposium. For more information, contact Patricia
Tallmage at ptallmage@thebalsams.com
Northeast Regional Conference
March
Culinary
Symposium at Johnson and Wales
Saturday, May 7th, 2011
Time:
8:00am - 4:00 pm
Location: Johnson and Wales University, Amphitheatre
Harborside Academic Center
265 Harborside
Blvd
Providence, RI 02905
Cost: ACF Members $50
Non-Members $75
Includes Seminars and Lunch)
Contact: To Attend: Email Chef Ray McCue CEC
at rMcCue@jwu.edu , Symposium Co-Chair
Make all Checks payable to the ACF Rhode Island Chapter
When registered, you will receive payment Instructions
Culinary Competitions Calendar
March 6, 2011 ACF Epicurean Club of Boston
Show Site: Le Cordon Bleu Culinary School, Cambridge, MA
Show Chair: Alan Archer CEC - alan.archer@us.nestle.com
(603) 935-3409
Fax: (603) 935-3409
Categories: K1-9, SK1-9, W - Wildcard Category
using F2 category guidelines -1 man team with student apprentice, 4 course, 10 portions, 3 hour time frame. Use of Minor's
Flavor Concentrate.
Lead Judge: Daniel Dumont CMC
April 2, 2011 ACF
Long Island Chapter
Show Site: Wilson Tech - Western Suffolk BOCES, Dix Hills, NY
Show Chair: Gerard M.
Molloy - gmtpastry@gmail.com
(516) 330-3176
Website: www.lichefs.com
Categories: A-D, SA-SD, E1-4, K1-9, SK1-9, P1,2, SP1,2, W- Wildcard Customized Category
using category K guidelines, Individual, 1 entrée, 4 portions, 60 min cook time, Use of Minor's product
Lead
Judge: Frank Costantino CEC, CCE, AAC
April 3, 2011 Connecticut Chefs
Association
Show Site: Lincoln Culinary Institute, Hartford, CT
Show Chair: Peter Dwyer CEC - dwyerpeterj@gmail.com
(860) 944-9248
Categories: A-D, SA-SD, K1-7, 9, SK1-7, 9, W-Wildcard Customized Category
- 4 man team, 7 courses, 6 appetizers, 1 portion each, using cold food categories time frame.
Lead Judge: Frank Costantino
CEC, CCE, AAC
April 16–17, 2011 Capital District - New York
Show Site: Schenectady County Community College, Schenectady, NY
Show Chair:
Christopher Allen Tanner CEC, WCC, CHE - tannerca@sunysccc.edu
(518) 381-1444
Fax: (518) 346- 0379
Categories: A-D, E1-4, F1, 2, 4, 5, 6, G,
SG, K1-9, SK1-9, P1,2, SP1, 2
Lead Judge: Michael Morgan CEC, AAC
From
the National ACF Office
Hello, I wanted to let your chapter know that Discovery Channel is currently
casting for a new survivalist show and is seeking a chef to be among the contestants. The show will test the group’s
ability to survive in the wild, from building shelter to starting a fire and from hunting and finding food to making clothing.
If selected, applicants must be available for a final interview in Los Angeles April 6-10 and for the show’s filming
May 16-June 20 (dates subject to change). Deadline to apply is very soon, Monday, March 7 at 9 a.m. EST. Here is a link to
complete information and the application, http://www.acfchefs.org/download/temp/20110301_discovery_survival_show.pdf. As always, feel free to mention that they heard about the opportunity through ACF. Thank you for your time and have
a great week.
