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2007 Southeastern Regional Conference in Nashville Tennessee

Well, Its a done deal. Your Middle Tennessee Chapter will host the Southeastern Regional Conference in 2007. We have entered into contracts with the National Office of the ACF, who will be helping us plan and administer the coference. This regional conference will be modled after the National Convention- and we partner with National to provide culinary expertise, influence and hospitality of our hometown, Nashville. This will be one Smokin' conference, one which we can all be very proud.

Here are some of the details of the deal:

The National Office will execute all contracts thus accepting all financial liabilities. In return, the National Office will collect all revenue generated by registration, exhibitor and sponsorship sales in order to satify those liabilites.

We (MTC-ACF) may piggyback on the conference,with a chapter or Chef and Child fundraiser. Spouses tours can be used as a source of revenue if the chapter wishes to execute them.  A chapter activity must be coordinated with National in order to have a smooth-flowing schedule of events and efforts that do not compete with one another.
So here we can create an event or events that showcase Nashville, and provide a great experience for Chefs from around our region.

Culinary Competitions

National asks that a member of the host chapter serve as the competition coordinator. Our members have access to facilities and equipment that can facilitate the competitions and we need your culinary expertise! So, here is our opportunity to pull off a major culinary competition in our city. A competition that our own chefs can compete in, and one that will draw participation and attention from a National and Regional area.

    We provide the hot food competition including: –a local school, a competition chair, the kitchens, and the transportation or shuttle service

 

Educational Programming

Our MTC members know and have influence with the culinary community and can help with Education Programming. National wants the flavor of Nashville!  Same with entertainment and other services. We will assist in these areas.
This is a great chance to add our contributions to Nashville's Culinary Tourism. A chance for us to talk about both Old and New Southern Cuisine and to help fashion the "Flavors of Nashville"
We also accept total responsibility for the AAC Dinner. This is optional but could be a great chance.
We help with services and coordinate chapter tours and chapter fundraisers. And finally we assist in planning seminars and demos.

Local Involvement and Sponsorship

The involvment of our local purveyors and businesses is imperative to the success of the conference. Our chef members make purchasing decisions everyday in Nashville and have influence with purveyors and vendors. National will need us to help us sell the conference locally. Additionally, the National Office will provide access to national vendors.We provide leads for exhibit and sponsor sales.


The conference will use the Music City Sheraton as the Convention Hotel. This beautiful hotel will be a great venue, and the management of the Sheraton is on board and excited about the chance to show off their hotel.

Our MTC-ACF Board is just beginning to plan and organize this event, so do not be suprised if you are asked to help and participate in whatever way you can. These times are getting exciting around our Chapter, we hope you can feel it and will enjoy the experience.


In the planning stages, is our Chefs Yard Sale. Its set for April 29th at the Centerstone Facility.

We need all our members to bring their salable cooking equipment, cookbooks, tools and appliances to Willie Jemison. Chef Jemison is the Chairperson of our Fundraiser Yard Sale. He can be contacted at Centerstone’s Ella Hayes Center, 1101 6th Avenue North Nashville, TN 37208

(615) 463-6600 or his phone (615) 460-4157

Braised Short Ribs of Beef with Creamy Horseradish Potatoes
          Recipe By Alessandro Stratta   Renoir At the Mirage - Las Vegas


Yield: Serves 4

For the Short ribs:

  • 4 16 oz. Short rib of Beef
  • 1/2 cup Onion
  • 2 Garlic Cloves
  • 1/2 cup Carrot
  • 2 Tablespoons Thyme
  • 1/4 cup Lavender Honey
  • 1/2 cup Sherry Vinegar
  • 1 bottle Rich Red Wine
  • 1 quart Chicken Stock
  • 2 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • Salt and Pepper to taste

Preparing the Short ribs:

Preheat an oven to 300 degrees. Heat a heavy saucepan over high heat. Season ribs well with salt and pepper. Add olive oil and get to smoking hot and sear the short ribs well on both sides. Once well browned, add the diced vegetables. Color until light golden brown. Add honey and caramelize and deglaze with the vinegar and reduce until dry. Add the red wine and reduce to one-third. Add the chicken stock and bring to a boil. Bake in oven until meat is very tender (should pull off the bone). Reduce cooking liquid until it is thick and coats the back of a spoon. Strain sauce on to cooked ribs. Cover and keep warm. Finish with butter just before serving.

For the Creamy Potatoes:
8 Large Idaho Potatoes
 4 Tablespoons Prepared Horseradish Puree
2 quarts Heavy Cream Salt and Pepper to taste


Preparing the Creamy Potatoes:

Peel the potatoes and slice them 1/8 inch thick (crosswise). Mix the horseradish with the cream and seasonings. Toss the sliced potatoes into cream and coat well. Layer potatoes into a 2-inch deep pan and cover to 1/4-1/2 inch over potatoes with cream. Bake at 300 degrees for 2 hours or until potatoes are thoroughly cooked and the top is golden brown. Once cooked, wrap with tin foil and keep in a warm place until needed.

For the Candied Shallots:

  • 8 Large Shallots
  • 1 Tablespoon Honey
  • 2 Tablespoons Sherry Vinegar
  • 1 cup Port Wine
  • 1 Tablespoon Olive Oil
  • Salt and Pepper to taste

Preparing the Candied Shallots: Heat a sauté pan over medium heat and add the oil. Allow oil to smoke and add the peeled shallots. Sauté and lightly color evenly. Season and add honey. Caramelize and deglaze with vinegar. Reduce until dry, simmering and add the port wine. Simmer and reduce to a syrup and shallots are thoroughly cooked. Add the glazed shallots to the short ribs and sauce.

Presenting the Dish:

Scoop out a large spoonful of creamy potatoes and place on a plate. Place the short ribs and shallots around the potatoes and spoon sauce over meat. Serve hot.



Want to Win a Cruise?

Get the MTC-ACF some new members!!!

We are in the process of building a strong membership! To that end, the Board has agreed to award a cruise for two to the winner of this years membership drive. That’s right, a cruise. Probably Caribbean, probably a 3 or 4-day-er. Details are being finalized even as the ink on this newsletter is drying.

The member recruiting and delivering the most new members by the end of this year 2006, will win the cruise. To be specific- a new member with your reference name on the application, and $100.00 in their hand- sent to our chapter either through the National Office or Anna Lia –treasurer.

Blank applications will be available at the next meeting and details are available from our membership chair Mark Weber mmwonderland@netscape.com

 

 
 

Around The World In A Coffee Cup

Cathy Hoormann, Kickin Coffee

It all began in the ancient land of Abyssinia, now called Ethiopia. This mountainous country situated at the conjunction of the African and Arab worlds known as the Horn of Africa. That little bean was chewed and eventually brewed. This began man-kinds love of the bean.

Now let us fast forward to modern times. Isn’t it amazing how time fly’s when you are enjoying a satisfying cup? First let’s classify the two main species of beans.

The top bean is Arabica (Coffea Arabica) received its name for the Arabs, who brought it from East Africa to the Arabian Peninsula in the fifteenth century. All the prized flavors possible are found in Arabica. The best grade level of Arabica is grown at high altitudes in semitropical climates near the equator. These beans naturally contain about half the caffeine of the other species, robusta (which have an average of 2.2 %). Robusta (Coffea canephora) named for its hardiness, many times is looked down upon by specialty-coffee trade for its sometimes called paper-bag flavor. It is a native of West rather than East Africa and grows very well at sea level. Over a hundred years ago it was cultivated for its low cost. Many big commercial packagers rely on robusta to fill out their blends. Before you think badly of this bean, just think kindly of it the next time you enjoy your espresso. Robusta’s large body gives the espresso the necessary syrupy texture.

We all have a tenancy to stick to one kind of blend. However it can be a satisfying experience trying coffees from different regions. Remember coffee is a crop. Crops change flavor due to growing conditions. A new crop may spark a new taste interest. We won’t go into all the options, but we will take a look at the areas of the more specialty varieties.

Yemen and Ethiopia: The land of the dry-processed bean, known as Mochas. Many people refer to this bean having an overarching taste of wildness. A fruity and winy taste. In the Sanani region of Yemen the beans are more aromatic, and stand up to darker roast. The Harrar from Ethiopia is the most sought after for its described blueberry flavor. There is another region of Ethiopia called Sidamo. In this region a washed process is used which brings out lemony and flowery notes of the bean. A bag may by name Ethiopian Yergacheffe.

Kenya: This bean has many loyal fans. The five-thousand-foot plateaus create its high sparkling acidity. The top grade of these beans have sharp blackberry flavor with a slight sweetness.

Indonesia: Many of the beans of this region are dry-processed creating an earthy wild mushroom profile. This is the area of the Java, Celebes, and Sumatra. Let’s focus on Sumatra. The coffee is one of the most popular in specialty trade, because of its massive body.

New Guinea: This area above the northeastern tip of Australia has similar characteristics of Indonesia. However the very careful washed and the use of exact varieties give the taste profile of Blue Mountain. This New Guinea bean is helpful to espresso blends and is used by many to avoid adding the robusta in their blends.

Costa Rica and Guatemala: This all begins with the romantic tale of marine captain, Gabriel Mathieu de Clieu. Gabriel crossed the sea in 1723 with a single tree and planted in Martinique, the Caribbean French colony. To think from one tree this part of the world is home to hundreds of plantations spanning the continent. Coffee blenders rely on Central and South America to give high notes to their blends. It is said it would be difficult to get a bad cup from these areas.

South America: Things wouldn’t be complete if we did not talk about the area of Juan Valdez and his mule. Columbia has been enormously successful in marketing itself as a producer of fine coffees. The best columbias are clean and neutral and great for blends. However there is the area of , Narino that is the area of Supremo, the clear well defined acidity.

The Caribbean: The most famous is Jamaica. These high mountains are how to the Jamaica Blue Mountain coffee. Be wary in the market place about people using this name as a selling tool. The best of these beans are very high priced. Over all the good Caribbean coffees are syrupy and raisin-sweet, which they get from medium to dark roasting.

Hawaii: The only coffee grown in the United States, Kona, cultivated on the volcanic slopes of Mauna Loa. These beans are carefully processed creating a quality uniform cup. Beware coffee consumers the use of the Kona name on coffee is like that of the Jamaica Blue Mountain. Many people use this name to lure you in. The realty of it is that Hawaii saves the best for itself, because they profit by selling locally.

These have been only sips of the possibilities that are awaiting you with your morning pot of coffee. I hope that youcoffee adventurers will scoop up some of these beautiful beans and begin to enjoy a tour around the world

 

Always Kickin’
Cathy Hoormann
Kickin’ Coffee & Tea

Congratulations are in order for Chef Mary Campbell for her upcoming induction into the American Academy of Chefs. This honor is the culmination of a lifetime career dedicated to the culinary arts, their practice and the education involved. The criterion for AAC membership is extensive (Take a look) and Mary's accomplishment is magnificent.

Best Wishes and Congratulations Mary