April 18th Chapter Meeting: Second Harvest Food Bank
Host: Hobson Foods, Land O Lakes, R.L. Schreiber, United Foodservice Sales

At the Second Harvest Food Bank off Great Circle Rd. the meeting was called to order at 6:00 pm by Gary Rawson the Chapter president .

This meeting started immediately with a change of format. The Food hosts for the evening were each called upon to give a short introduction to the food products showcased this evening.

Cathy Goodman of Land O Lakes Butter introduced us to a fine selection of butters and blends. Specifically featured were the salted and unsalted creamery blend of butter/margarine. Their use in baking and pastries became immediately obvious once we tasted the product. Give Kathy a call or send her an e-mail if you have any questions.

Kathy J. Goodman South Central Regional Manager kjgoodman@landolakes.com Any Questions: 888 263-1227   ext. 3726 PMB 153, 8318 Pineville Matthews Rd. Charlotte, NC  28226

Bryan Marcum with United Foodservice Sales introduced the line of Artisan Breads, including excellent Chibatta Bread, olive bread, focaccio and sourdough boule loaves.

bryanm@unitedfoodservice.com 521 Central Ave. Nashville, TN 37211 615 244-5843 ext. 129

Rick Hobson of Hobson Food Service and S.R. Smith Meats provided a large array of fine meats and poultry to introduce his line of dairy and meat products. Rick brought half the family and salsman Teddy Wallace with him to answer any questions we might have.

Barbara Hobson Nicole Hobson Teddy Wallace Rick Hobson Hobson Food Service Specializing in Fresh and Frozen Portion Controlled Poultry, Beef and Pork Products along with Fresh Eggs and Cheese. S R Smith Meats 202 Howerton Ave Nashville, TN 37213 615 255-0359 Ph 615 255-7707 Fax

To complete the evenings hosts, James Hurley re-introduced an already familiar friend, the R.L. Schreiber Company, The Reason to Season. James brought sample spices for us to try. Schreiber is a member of the American Culinary Federation, give James a call or e-mail for all your soup, spice and base needs.

	James Hurley 615 668-8788 800 624-8777 chefstools@bellsouth.net
Soup Base & Sauces...Herbs & Spices...Custom Blends...Specialties

• After each sponsor gave us their introduction, we all sampled the products from a buffet prepared by Rick Kahre and Dave Lowrance of J&M Corporate Catering and Dallas Parrish. Each sponsor answered questions and mingled with our membership. As we sat and ate, the rest of the business meeting continued.

• We sat through the second reading of the new By-Laws. They were voted on and approved.

•   Elaine Parker made a pitch for the MTCACF to help with a picnic on June 23rd for the Tennessee School for the Blind- Elaine took names to help in the project.    

• Nancy Campbell asked for help with a Medical Mission June 13th - 17th. She asks that anyone with old unused eyeglasses donate them to this cause.

• Host: Mark Rubin of Second Harvest Food Bank spoke of the role that the Food Bank played in the community. Then asked that any Chefs interisted in teaching at Second Harvest Cooking Demonstrations and classes would be welcome. Please Contact Mark at second Harvest. At the end of the Chapter meeting, a tour of the facility and its state of the art 'cook and chill' operation was offered.

• The speaker for the evening was Chef Robert Siegel who gave us a perspective on being a chef and what it means to take the responsibility of this profession.

• The meeting ended at approximately 8:00 p.m.

• May 16 Chapter Meeting:
  Marriott Hotel at Vanderbilt 6:00PM
  Host: Chef Matt Simonds will conduct a Demonstration On Competition Ice Carving

• Click for Details.

  Please mark this down on your calander.
         

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