MIDDLE TN CHAPTER ACF -- Chapter Meeting May 19, 2008

Our meeting is being hosted at Mariott Hotel at Vanderbilt by Chef Matt Simonds and his staff. The food host for the evening is Chef Darrell Breaux who is the owner/chef of Bro’s Cajun Cuisine.
At 6:10 p.m. Our General Meeting was called to order by Sergent at Arms Willie Jemison
President Gary Rawson asked Leroy Parker to give the invocation.
Vice President Rick Kahre led us in the Pledge of Allegiance the reading of the Culinary Code.
President Rawson welcomed all to the meeting and asked that any visitors to introduce themselves.

Minuets from April 08, were read by Cathy Hoormann – they were approved as read. Treasurers Report for April 08 was given by Chef Anna Hicks. They were approved as read. Please note that both the Minuets and Treasurer Reports are on file with Chapter Secretary. Any member in good standing may request to review these documents at anytime.

Our membership chair, Michael Osborne encouraged all to make sure that the information that we have on file is current. Please see him and let him know if any changes need to be made to your file. We are planning events for the future and you are the chapter.

Chef Osborne then wanted to invite all to the June 9 th General meeting. He and his staff will be hosting at the Manchester Coffee County Center. The evening will be BBQ & Bluegrass. The dress for the evening is western. If you have your cowboy hats from Jack Daniels be sure to break them out. If anyone would like to sign up for a bus ride to and from the event please let Michael know. The bus will be at 100 Oaks mall at the Thompson Lane side. It will depart for the conference center at 4:45 p.m.

Gary then opened the floor for nominations of the new officers. He read through the list of qualifications. (see attached list) This must be read before each nomination session. This will be the final opportunity to nominate. Elections will be at the June 08 meeting from 6-7 p.m. The nominating/election committee is Gary Rawson, Elaine Taubin, Elaine Parker.
When you give a nomination you must stand and give your name.

President:
Previous nominated Chef Michael Osborne
no additional nominations at this time

VP
Previous nominated Chef Tom Loftis, Chef Anna Hicks
no additional nominations at this time

Secretary
Previous nominated Chef Lisa Ramsey, Chef Brenda Lewis, Chef Kim Ingram

Treasurer
Previous nominated Chef Rick Kahre, Chef Michael Adams
Cathy Hoormann nominates Melissa Linkenhocker

Sergeant At Arms
Previous nominated: Chef Willie Jemison, Chef Nancy Campbell

Nominations are closed at this time.

President Rawson wanted to take this time to recognize Fresh Point Overton, Purity, and Bro’s Cajun for the food donations for this evening’s demonstration. He then introduced Darrell Breaux to talk with us about the subject of Cajun Cookin’. He first directed our attention to the small replica of the Pirow (a small flat bottom boat) Cajun is centered around water and this is the type of boat that is used. Darrell also brought the squeeze box. The culture of Cajun and Creole center around family, big pots to cook in, fishing, and music.
One of the staples of many of the dishes is the Cajun rue. It is a combination of same amount of oil and flour. It is cooked at 425 for 1 = 1 ½ hrs.
Another staple is the Holy Trinity onion, bell peppers, clerey. Someone asked the question about the heat, spicy part of Cajun. Bro uses salt, Garlic, Red Pepper, and Black pepper. If you want to turn up the heat add black pepper.
Darrell started his cooking journey when he was in 3 rd grade with his Dad in the grogery business. He came to Nashville 20 years ago with $5 in his pocket. Today he and his family own and operate Bro’s Cajun on Charolette Ave.

At this time we had our raffle   Our meeting was adjourned at 7:00

We were then invited to sample many of the great dishes prepared by Darrell Bro. Uoooya!!!!

Minuets respectfully recorded by Secretary, Cathy Hoormann