take a look at some of the Meeting Pics

The October 20th meeting started assembling at Chaffins Barn Dinner Theater at 5:00 pm. There was a good bit of conversation and greetings as the group arrived. A quick count at 6:00 pm put our number at 85 plus.

Michael Osborne opened the meeting at 6:15 with a welcome and Chaplin Leroy Parker gave our benediction. Rick Kahre led us in the Pladge of Alligence.
Minutes for the September meeting were read by Chapter Secretary Kim Ingram, and approved as read. Our Treasurer Report was read by Rick Kahre and approved. 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.

Committee Reports were given:
Chef Robert Siegel was introduced as the Information Tech Chair and suggested that everyone please go to the website and update your information so we can communicate effectivly. Click Here to Update. Also suggested that everyone take a look at the photo album of the Pastry Competition.
Chef Paul Jensen was introduced as the Education and Certification Chair and gave a report on the ACF Practical Exams given at Nashville Tech on Octobert 14th. 6 Chefs came from Memphis, Knoxville, and Nashville to take the exam and all 6 passed. From our own Chapter, Gary Rawson, Chris Heaton and new member Roberto Rito passed the practical.
Chef Willie Jemison gave a report on Chef & Child- Childhood Hunger Day at Johnson School October 16th. This years focus was on Childhood Nutrition - especially nutrition and obesity.
Michael Osborne read the Culinarian Code then asked Chef Siegel to introduce the Speaker for the evening.

Fresh Point Overton and the ToJo Mushroom Company brought Mrs. Cyndy Dennis, the Produce Chick to our meeting in order to educate us on the State of the Art in Exotic and Domesticated Mushroom cultivation.

Cyndy brought Serbian Truffles, Hen of the Woods, Chantrelles, Lobsters, Bluets, Miatake, Giant Trumpets, Shiitake, Enoke, Yellow Oyster, Gray Oyster, Crimini, Portabellas and white mushrooms, as well as a number of standard graded packs that are available. Like 4" or 5" Portabella Caps, Shiitake Caps, and exotic blends. We were informed on the cultivation techniques, growing conditions and gathering conditions of mushroom agriculture. Her presentation was dynamite. We want to thank Fresh Point Overton for their efforts and recognize Max Boyle, Shannon Collins, Kathy Henderson and Brett Donner for their efforts.

Next up was Chef Michael DeGregory of Mirror Restaurant who demonstrated a wild mushroom, proscuitto rissoto. Michael talked us through the preparation then entertained questions.

The meeting was adjourned for dinner, during which the raffle was held.
Kim Ingram and the staff of the Barn had prepared a terrific dinner. We were treated to Alaskan Halibut and Roast Prime Rib of Beef with wild mushroom sauces, fresh asparagus, blue cheese mashed yukon potatoes, shiitake caps wrapped in puff pastry, and Degregory's rissoto. As always with Kim, everything was supurb.
Much thanks to Bill Vickery of Gordon Foods for their part in supplying and arranging- Cargill Meats for the Prime Rib and Davis Creek Meats and Seafood for the Halibut. A thousand thanks.

Finally, as we ate, Rick Kahre and Nancy Campbell ran the raffle. Numerous great things were given away, including auctioning off the 1 lb of Serbian Truffles. All in All, the raffle brought in almost $300.00 for the flower fund.