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October 19th 2009 Chapter Meeting   6:00 pm

Host: The Sommet Center- The Levy Restaurant Group
Chef Mark Lloyd
501 Broadway       Nashville, Tennessee    37203
Food Sponsor: Halperns' Meats -Chef Tom Neville
Steve Ginsburg, Jeff Swain, Kirk Halpern


Chef Host: The Sommet Center- The Levy Restaurant Group
Introducing Chef Mark Lloyd - new to Nashville from the Detroit area


Meeting Photos

Roasted Pork Loin, Creamy Polenta
Cherry Balsamic Syrup
 Braised Pork Shank
Grilled Corn Risotto
 Green Tea Salmon Lox
Lemon Aioli
Seared Top Sirloin, Foie Gras
Poblano Mashed Potato		 Soy Glazed Tuna Tartar
Won Ton Skin		 Ancho Chile Shrimp
Melon Salsa
Fresh Virginia Oysters
Fennel Slaw		 Chipotle Chicken Salad
Goat Cheese Crostini		 Butternut Squash Shooter

Strawberry Rhubarb Crisp

Educational Program:    Honing some Value-Added Skills for a Chef

Halperns' Steak and Seafood is a relative newcomer to the Nashville area would like to encourage all our members to visit your purveyors. Their Cut shops and plants are always open for the industry to view- and there is a standing invitation to our members to call when in Atlanta for a visit.

5:30 PM Arrival, Sign-in and Informal Gathering – CASH BAR – Appetizers by Halperns’
6:00 PM Call to Order and Pledge of Allegiance: Chef Willie Jemison
Invocation: Chef Rick Kahre
Culinarians Code: Chef Mike Osborne
Welcome: Thank Host Levy Restaurant Group – Chef Mark Lloyd, Executive Chef
Special Thanks To: Halpern Meats – Chef Tom Neville, Steve Ginsburg – Chef Ray Farmer – Jeff Swain
Thanks to FreshPoint Overton for their help and Purity Dairy for theirs.

Introduce: New Members / Guest Introductions:

6:15 PM Chapter Business and Reports
**Minutes, Chapter Secretary - Chef Kim Ingram - Motion and Second
**Treasurers Report, Chef Rick Kahre - Motion and Second

Chair/Board Member Reports:
Chef and Child: Update on Event at H.G. Hill Middle School – Chef Willie Jemison
32 nd Annual Award Gala – Chef Cathy Hoorman
Secondary Education Chair-
NATFACS “National Association of Family and Consumer Sciences” – Chef Tammy Sandlin
Holiday Social – Chef Gary Rawson

Annual Awards Nominations: Chef Mike Osborne

6:30 PM Educational Portion: Here to make the introductions is our VP: “Chef Ana Lia Hicks”

“ Honing Some Value-Added Skills for a Chef”

7:20 PM Our Sponsor “The Folks From Halpern Meats” (five minutes or so)

7:30 PM ACFCulinary Announcements: Chef Mike Osborne
“South East Regional – Birmingham April 24-26”
Casting Call for Top Chef Season 7, Hells Kitchen –Link ACF Website
Quick Chapter Announcements: Chef Mike Osborne

Next Meeting: Nashville Farmers Market - Nov 16th
** Certification Practical Exam date: 24 October “This Saturday”

7:40 PM Raffle (To benefit MTC-ACF Flower Fund) – Chef Rick Kahre
“Intro/Thanks - Chef Mark and Staff – If Appropriate”

Meeting Adjourned –

7:45 PM “Cash Bar and Chef Mark Lloyd Cocktail Social”

 

 


Chef Mark Lloyd and President Mike Osborne
Pres Osborne, Sec Kim Ingram, Treasurer Rick Kahre

Full House - over 120 members
The Halperns' Staff

Beautiful Seafood display - as a centerpiece for the educational portion
Braised Pork Loin on Creamy Polenta

Soy Glazed Tuna Tartar
Virginia Oysters with Fennel Slaw

Seared sirloin Foie Gras
Ancho Chile Shrimp

Great Student Chefs from the AI - helped with the preparation
Sous Chefs from the Sommet Center
           

 To see all the great pictures from this meeting, take a look at our Photo Album ---Click Here ---

November Meeting at the Nashville Farmers Market - See you there!
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