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Report from Charlotte 2009 Regional Conference
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Several of our members competed in Charlotte
Paul Jenson received a Silver Medal in Hot Foods
Two students from NSCC competed in professional categories
Stephanie Riling competed in Cold Food platter
Stephanie Goss competed in Cake decorating and received a Bronze Medal
Our Chapter also received an Award.
Chapter Achievement Award
ACF Middle Tennessee Chapter; Nashville, Tenn.
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The following chefs were recognized for their achievements:
2009 ACF Southeast Regional Chef of the Year Award Winner
P. Richard Brumm, CEC
Chef de Cuisine
La Gorce Country Club
Miami Beach, Fla.
ACF Greater Miami Chapter Epicurean Club
2009 ACF Southeast Region Chef Educator of the Year Winner
David Weir, CEC, CCE
Associate Professor
Daytona State College
Daytona Beach, Fla.
ACF Central Florida Chapter
2009 ACF Southeast Region Chef Professionalism Award Winner
Edmund Chinners, CEC, CCA
Operations Manager
Sodexo
Columbia, S.C.
ACF Midlands Chapter
2009 ACF Southeast Region Hermann G. Rusch Chef’s Achievement Award Winner
Wolfgang Bierer, CMPC, CEC, CCE, AAC
Corporate Executive Chef, Retired
Nestlé Professional
Cleveland
ACF Chefs of the Low Country
2009 ACF Southeast Region Pastry Chef of the Year Award Winner
Heather Hurlbert
Executive Pastry Chef
Cherokee Town & Country Club
Atlanta
ACF Greater Atlanta Chapter Inc.
2009 ACF Southeast Region Student Chef of the Year Award Winner
Andrew Addleman II
Sous Chef
Chowders Seafood/River Rocks
Rockledge, Fla.
ACF Space Coast Chapter
2009 ACF Southeast Region Student Team Regional Championship Winner
ACF Western North Carolina Culinary Association; Asheville-Buncombe Technical Community College, Asheville, N.C.; Michael Aanonsen; Shannon Ginn; Steven Goff; Anna McClintock; and Travis McCloud. The team was coached by Charles deVries, CEPC.
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Natalie MacLean - At the World Food Media Awards in Australia, Natalie was named the World's Best Drink Writer find more wine tips and articles at www.nataliemaclean.com
Reading Between the Vines
Some people have anxiety dreams about falling off a cliff—mine are about restaurant wine lists. In my nightmare, I'm handed a large leather-bound book that looks like a prop from Lord of the Rings. Within it, somewhere, lies the Secret of the Ideal Wine, the one perfect drink for my friends and me.
I know I'm not alone in this dark vision: Most people would rather peel a thousand grapes than choose wine from a restaurant list. Here are a few tips on choosing a good wine from a restaurant list—and how to avoid what I call the Vinous Fly Traps; aspects of ordering and drinking restaurant wine that make you feel like a bug drowning in icewine.
Ask for help. Find someone to help you, usually the sommelier, the bartender or "someone who knows the wine list well." Most of us will ask how a dish is prepared or what its ingredients are, even though choosing between salmon and lamb is much simpler than picking one of thirty merlots. Ask which wines the sommelier is most excited about or, "What can you tell me about this wine? Does it pair well with some of the dishes on the menu?" You can help the sommelier by mentioning wines you've enjoyed in the past to give her a sense both of your favorite style and price range. Or you can point to something suitably priced on the list and say something like, "Do you have anything like this that's full-bodied and not too oaky?" (or whatever your style preference is).
Match Your Meal. Often you and your dining companion choose different dishes: You're having steak and she's having fish. If the restaurant offers the option, you can order half bottles or wines by the glass. Or you can try to find a wine that matches both dishes: Some wines such riesling and pinot noir can pair with a wide range of dishes because they are neither too full-bodied, nor too light. European wines generally tend to be more balanced and food-friendly than New World ones, which can be fruit-heavy and oaky. |
Expensive Doesn't Mean Better. I use the Wolf Blass Yellow Label Index: knowing the retail price (about $17) of this popular but overrated cabernet sauvignon from Australia, I can usually figure out the markups up the other wines. Higher up the scale, I use my Veuve Clicquot Non-Vintage Champagne (about $58) Barometer. Many diners actually mistrust a moderately priced wine, assuming it's no good. But if you know the markups (100% is considered reasonable to cover a restaurant's operating costs), you'll know if you're looking at plonk or a fairly priced wine.
Drink Local. Focus on the area of the list that seems best stocked, which often is wine that complements the restaurant's cuisine. An Italian trattoria usually offers lots of chiantis that are great with pasta; or those red velour-draped steak houses will likely be strong on full-bodied cabernets that pair with meat. If you're dining in a winemaking region, such as the Niagara and the Okanagan, local wines are often a good bet. They're usually cheaper (because there's no import tax and shipping costs); they'll complement the local cuisine; and the owner may know the producers personally, and be familiar with the wines.
Go for the Best Values. Some of the best values are from lesser-known regions and grapes. Look for New Zealand and South African sauvignon blanc, German and Alsatian riesling and Chilean chardonnay. For reds, try South African and Australian shiraz; Oregonian, Canadian and New Zealand pinot noir; Chilean cabernet; Argentine malbec, Rhone grenache; Loire Valley cabernet franc and red blends from Portugal as well as the southern regions of France and Italy.
Conversely, some of the worst values are often the big-name grapes from big-name regions, such as California chardonnay and cabernet, or the red blends from Bordeaux. They're good wines but they command a higher price because they've become premium brands, much like you'll pay more for a BMW than a Honda Civic. |
Beware of House Wines. That humble little house wine is often cheap and nasty stuff that you can use in a pinch instead of Liquid Draino. Not only are they bad to drink, they're also usually a bad buy—one of the biggest rip-offs on the list. Many restaurants price a glass at the full wholesale price of the entire bottle. With four to five glasses per bottle, that can be a 300% to 600% markup. Drinking most of them is like accidentally walking into a bad neighborhood: you're going to get roughed up and robbed—and you'll learn never to take that wrong turn again. Using the clues above, plus whether the list notes the wine's name, region and vintage, will tell you whether you can trust the house wine. Otherwise, stick to a bottle.
Choosing from a restaurant list doesn't have to be a high-wire circus act; rather it can be the start of an evening where the wine and food rise up to meet each other and bear you aloft on a cloud of sensual pleasure. |
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Cooking Wild With Jeff Fisher & Friends
Fisher to host dinner benefiting Second Harvest Food Bank |
The organizer and creator of this event is an active member of the MTC-ACF, Mark Rubin, Director of the Second Harvest Culinary Center. Other members include Robert Siegel, Melissa Linkenhoker, Claudette Patterson, Cathy Hoormann
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| NASHVILLE, TN, October 14, 2009 — Titans head coach Jeff Fisher hosted his 3nd Annual “Cooking Wild with Jeff Fisher & Friends” on Monday evening, October 14th , at the Culinary Arts Center at Second Harvest Food Bank, the beneficiary of event. Just a few days after the season kicked off, Fisher found time to raise funds for the neighbor non-profit, located just a few blocks away from Baptist Sports Park. |
Head coach Jeff Fisher |
The one-of-a-kind culinary event featured Coach Fisher as he teamed with top local professional chefs to produce a five course “Tennessee grown” meal for patrons. The talented chefs that created the amazing culinary experience for the intimate VIP crowd included Chef Mark Rubin of Second Harvest, Chef Brain Uhl from Cabana, Chef Guerry McComas of Yellow Porch, Chef Erica Thompson of Flyte, Chef Hal Holden-Bache of Eastland Cafe and Chef Nancy Vienneau along with support from Robert Seigel, and Cathy Hoormann.
The evening began with a cocktail reception and silent auction where guests mingled and visited with Coach Fisher. Then, the Wild Game Dinner was a culinary delight of exotic food and fine-paired wines by Lipman Brothers. The evening also included Coach Fisher sharing some engaging stories during dinner and a rare question and answer session about the upcoming season.
“This is one of my favorite events,” said Fisher of the VIP evening, which is a continuation of his “Jeff Fisher & Friends” charity events. The third year proved to be another successful fundraiser for Second Harvest and will continue to be an annual charity event for “Jeff Fisher & Friends.”
ABOUT SECOND HARVEST
Today, Second Harvest Food Bank of Middle Tennessee is one of the largest and most comprehensive of over 200 food banks and food distribution centers nationwide. During the 2003/2004 fiscal year, Second Harvest distributed more than 14.5 million pounds of food to hungry men, women, and children. Second Harvest Food Bank of Middle Tennessee was named 2003 Affiliate of the Year by America's Second Harvest. The Food Bank is proud to share this prestigious award with the thousands of supporters and leaders who have supported Second Harvest over the past 25 years.
Area Chefs Guerry McComas of Yellow Porch, Brian Uhl Cabana Restaurant, Erica Thompson Flyte Restaurant, Coach Fisher, Nancy Vinneau, Robert Siegel, Mark Rubin and the Sous Chef from Yellow Porch
click here to view a beautiful set of images from this event |
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Chef Rock Harper
Cooks For Babies
Hell's Kitchen winner and National Spokesperson for the March of Dimes prepares a tasting menu at Viking Cooking School.
Harper's career began in Washington, where for six years he served as executive chef at B. Smith's at Union Station. In 2007 he won a spot on the third season of "Hell's Kitchen," a Fox reality TV show on which British celebrity chef Gordon Ramsay verbally abuses young talent to "show them the ropes" of the restaurant business. After a brutal battle in the season finale, Harper defeated then-26-year-old nanny and personal chef Bonnie Muirhead. The prize: a $250,000 one-year contract at Terra Verde and B-level celebrity status that won him coveted spots at food festivals around the country. |
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Chef Harper was invited to Nashville to give this demo as a thank-you to the participants of the Chef's Signature Event, and as a small fundraiser. As a National Spokesperson for the MArch of Dimes, he travels the country hosting fundraising events and promoting the March of Dimes Mission.
Representing our Chapter was Michael Osborne, Kim Ingram and Robert Siegel. However, Ozzy had the flu and so Hailey, his wife came to the demo.
Chef Rock made two different dishes, the recipes are reproduced below. Above is a picture of our Secretary, Kim Ingram with chef Rock.
All in all, it was a nice way to say thanks for participating in the Chefs Signature event, and we hope to see you again. |
Pan-seared Branzino with Black Bean and Corn Salsa and Shallots
4 (5-ounce) branzino fillets, skin on
Heat a large skillet over medium-high heat. Add enough oil to thinly coat the bottom of the skillet, and let oil heat. Add the fish, skin side down, and sear for 3 minutes. Turn fish with a spatula and cook through, maybe just a few seconds more. Serve over salsa and garnish with roasted shallots.
Black Bean and Corn Salsa
2 (15-ounce) cans black beans, rinsed and drained
6 ounces frozen corn, thawed
1 large beef steak tomato, seeded and finely diced
1 medium green bell pepper, seeded and finely diced
1 teaspoon chopped fresh cilantro leaves
1 clove garlic, chopped 1 jalapeno, seeded and finely chopped
1 cup tomato juice
1 medium red onion, finely diced
1 lime, juiced
Salt and pepper to taste
In a mixing bowl, toss all of the ingredients together and let sit for 1 hour. Roasted Shallots 1 tablespoon unsalted butter 8 large shallots, roughly cut 1 tablespoon fresh thyme Salt pepper Melt butter in an 8 to 10-inch oven-proof saute pan and then add shallots, thyme, salt and pepper. Transfer to oven and roast until lightly browned, stirring often. Remove pan from oven and set aside., The freshness of the fish is the most important element of this dish; if Branzino (Branzini is the plural form) isn't available and at its height of freshness, substitute black bass or red snapper. |
Seared Scallops with Gnocchi and Morel Mushroom Cream
Serves 4
Olive oil, as needed
12 U-10 sea scallops, dry. Be sure connector muscle is removed
Kosher salt and fresh black pepper, as needed
Gnocchi recipe, to follow
Morel Mushroom Cream Sauce, recipe to follow
Heat a non-stick skillet on medium high. Add olive oil. Season scallops with salt and pepper and place in the pan carefully. You may have to do this in two batches in order to get a good sear. You don't want to put all the scallops in the pan at once if the pan isn't large enough, it will coot the pan too much. Continue to cook for about 5 minutes until the scallops are about halfway done. Turn scallops and finish. Place the scallops on a paper towel, to absorb the excess oil.
To assemble dish
Heat gnocchi in boiling water for about three minutes. Drain and toss gnocchi with morel cream in a saute pan until heated. Serve scallops over gnocchi with morel cream sauce. Garnish with Cheese and enjoy!
Gnocchi - FOOD MILL OR RICER NEEDED FOR THIS RECIPE
3 pounds russet or Idaho potatoes
2 cups all-purpose flour
1 egg
1 pinch kosher salt
1/2 cup canola oil - for storing
Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill / ricer onto clean cutting board or counter. Set 6 quarts of water to boil in a large pot. Set up ice bath with 8 cups ice and 8 cups water near boiling water.
Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 3-5 minutes until ball is dry to touch.
Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute).
Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.
Morel Mushroom Cream Sauce
2 ounces dried moreI. mushrooms
Warm water, enough to cover the mushrooms
2 teaspoons olive oil
1/2cup diced shallots
1 quart heavy cream
1 cup grated parmesan cheese
Salt and pepper
2 Tablespoons sliced chives
1 Tablespoon thyme leaves
Place the dried morels in a shallow bowl. Pour the warm water over the morels. Allow to sit for at least 1 hour. Strain the morels, reserving the liquid. Cut the rehydrated morels into 1 /4-inch thick rings.
In a saucepan, over medium heat, add the oil. Add the morels and the shallots. Season with salt and pepper. Saute for 6 minutes. Add the reserved and strained morel liquid. Bring the mixture to a boil. Reduce to a simmer and cook for 4 minutes. Add the cream and continue to cook for 6 minutes or until a nice consistency. Season with salt and pepper. Add the herbs, remove from the heat and keep warm. |
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