Rick Kahre was called upon to make the presentation of the Chef of the Year award to Chef Elaine Taubin. The Good folks from US Foods, our Chef of the Year Underwriters, were there to give Elaine her embroidered Chefs Coat. Elaine expressed her gratitude.

Chef Willie Jemison gave us a 1 minute tribute to Black History Month.

Chef Gary Rawson then introduced Jane Corbin - owner of Harris Aquafarm LLC, the Freshwater Prawn Farm in Springfield Tennessee. Jane made an interisting and informative presentation on the practice of aqua farming.

Tennessee freshwater shrimp (also known as prawns) are your fresh, safe, locally produced seafood alternative. Freshwater prawns are the healthy choice; lower in sodium than marine shrimp. They have a plump, lobster-like texture, have no 'mud vein' and have a mild, sweet taste. Freshwater prawns are also larger than marine shrimp; the larger ones four to a pound. They are grown in controlled chemical-free environments and fed high quality feed.
The freshwater prawn is a native of Southeast Asia and the Indo-Pacific region, but is now becoming a homegrown Tennessee tradition! Prawns are interchangeable with marine shrimp in recipes—with some culinary and nutritional benefits: prawns’ harder shells create a more flavorful stock, the iodine content of prawns in lower than in shrimp, and blind taste tests indicate that consumers actually prefer the taste of freshwater prawns over marine shrimp. The consensus is that the prawns’ size and texture are closer to lobster than to marine shrimp.

HARVEST-Oct 2-4 (depending on weather)
Selling fresh from the pond bank.  Processed and Frozen.

James L. and Jane Corbin
4920 Hwy 161
Springfield, TN  37172  
Phone: (615) 384-3793, (615) 384-3185
Email: janecorbin@aol.com

The Freshwater prawns were served by the Loews Vanderbilt Plaza Staff, prepared cajun style served with cream grits- excellent
Other featured foods were braised Buffalo short Ribs and a fabulous stuffed pork loin. dynamite !!

Many thanks to the Vanderbilt Plaza staff for their hospitality.

Meeting Concluded approximately 8:30.

Next Get-together:

 Monday, March 19th - Chapter Meeting
- 6:00 pm The Richland Country Club.
Host is Charlie Lyons
Appetizers at 5:45 to 6:15, meeting, then a buffet meal at 7:30.
RICHLAND COUNTRY CLUB
One Club Drive
Nashville, TN 37215