January 29th Chapter Meeting 28th Awards Banquet
Host: Union Station Hotel
What a spectacular night it was, as the chefs and business associates came together for our 28th annual Awards banquet at the Union Station Hotel on Jan 29th. Chef Tom Cook and his staff hotel staff did a impressive job of impressing a room full of chefs, restauranteurs, and food service associates.
Chef Cook had his hands full, being newly arrived in his position as Exec. Chef of Wyndam's Union Station. Tom's resume and qualifications were up to the task, having experienced the finest in South Florida, and Los Angeles. More about Chef Cook later.
The evening started with a beautiful reception in McKinleys with an open bar and elaborate hor d'oeuvres display. With everyone dressed in elegant evening wear and conversing festivly, the reception really set the mood for the evening to come. The small crab cakes dissappeared from the reception buffet as quickly as they could be put there.
As the evening moved foward, our group numbering 150 or so moved into the main lobby, which was set up for our dining enjoyment.
The menu was spectacular, and the business of celebration and awards was transacted between courses.
Smoked Duck Breast with Foie Gras Ravioli and 25 yr Balsamic.
Lomi Lomi Salmon with Pickled Lotus Root and Mizuma
Hoisin Glazed Short Ribs accompanied with Pureed Parsnips
Smores - a haut cuisine presentation
Our Award Winners:
Chef Debra Pacquette entertained the Chapter with her rendition of "wearing different hats as the chef/owner of your own restaurant".
While Deb was entertaining, she was insightful as well, on the heights and pitfalls of this hospitality business we all believe in |
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Our Piano Player for Sunday was Bill Rankin.
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The evening ended with a great feeling of satisfaction, and everyone looking forward to next years event.
A Special Thanks to Union Station - General Manager Richard Marks and
Exec Chef Tom Cook
A word about Chef Tom Cook - coming to Nashville from Chicago origionally. Tom graduated from the American Culinary Academy in Lakeland Florida and spent time honing his skills at the Boca Raton Resort & Beach Club. Chef Cook spent time in Los Angeles with Mark Peel of Campanile Restaurant, then to Gaylord Opryland at the Old Hickory Steak House.
Tom tells us that Union Station is in the process of redecorating the Hotel, building new kitchens, and outfitting their new upscale casual restaurant. Expected to open the first part of June this year, it will seat 80 people and have a price point in the $20-30 per person. Of course Chef Tom won't divulge more details, but he does guarentee great food and excellence in culinary experiences.
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Nancy Campbell-
Elaine Taubin-
Hunters Lane High School Hospitality Award - 
