November 21st Chapter Meeting: Union Station Hotel
Host Chef: Tom Windorfer C.E.C. Food Host: Buckhead Beef
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The Union Station Nov. 21st meeting was called to order at 6:00 pm by Gary Rawson the Chapter president .
This meeting started with a prayer and the pledge of allegience. This was followed by the Treasurers report from Cathy Hoormann, and the reading of the Minutes from October meeting by Cathy Hoorman.
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Mention was made of the Monday December 5th, March of Dimes Signature Chefs Gourmet Auction and Fundraising affair at the Opryland Hotel. Our Chapter would be well represented well by a number of members.
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The discussion of most importance was the vote and signing of the letter of intent for Nashville to be the Host City, Our Chapter, the Host Chapter and the Music City Sheraton to be the host Hotel for the SouthEastern Regional ACF Conference in 2007. On December 9th and 10th this next month, Debra Bulak and Chef Baase, the SE Regional VP, will make a site visit to asses and plan this conference with Gary Rawson.
Proposals are being fielded for us to host Chef & Child Banquet, spouses tour, arrange entertainment and showcase Nashville. There is also a proposal for the Nashville Chapter to field a culinary competition team.
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Chef Peter Gebauer of Opryland Hotel was in attendance and mention was made of the Christmas Gala on December 19th, along with the invitation to the Fantasy in Ice.
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The floor was turned over to Mary Harrington Fischer - Vice president of Sales for the Cumberland Valley Girl Scouts. She handed out a flyer detailing Girl Scout Cookie Dessert Week Jan 9 - Jan 15, 2006. The Girl Scouts would like Chefs and Restaurant owners to create desserts using the Cookies and feature them that week. There is a $500.00 prize for the best dessert. For details call 615 383-0490.
Mary Fischer - Girl Scouts
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Amanda Wydner - Certified Angus Beef Executive Account Manager
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The Guest speaker and food sponsor for the evening was Ms. Amanda Wydner, Executive Account Manager of the Certified Angus Beef Council. Amanda presented a full-length program on the nature and specs. of the beef industry and of Certified Angus.
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The presentation taught us about Cow-Calf production and the factors that influence supply. The economics, the marketing, the genetics, different management stratagies, and many of the key factors involved with producing the final carcass. Ms. Wydner was facinating, very knowledgable, and informative. The literature she provided as an adjunct to the program will enable those who attended to benefit for some time to come and have good resource material as reference.
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The meeting was adjourned at 8:10 p.m. and all the attendees dined on a great buffet arranged by Buckhead Beef and prepared by the staff of the Union Station Hotel. Of course the premiere offering was a sliced strip loin of beef with a great Hunter Sauce (Chausseur or Sauce Diane). Mike Casha and the staff of Buckhead Beef were most kind and generous in their offerings this evening with features of handmade ravioli and delicious crab claws.
This marks the end to the business meetings of the Middle Tennessee Chapter of the American Culinary Federation for 2005. Our next meeting will be the Christmas Gala at the Opryland Hotel
December 19 Chapter Holiday Social:
The Gaylord Opryland Hotel hosts the ACF Christmas Social
The Hotel has generously invited each ACF members and their one guest to visit the ‘fantasy in ice’ display at the Gaslight Theater.
Starting from 5 pm to 6:30 pm, members presenting a valid ACF membership ID, will receive two admissions to the Fantasy in Ice
Cocktail Reception 6:30 pm Delta Lounge in the Resort
Please mark this down on your calander.
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