Epicureans
March 2019 Upcoming The President’s Message Hello to all my fellow members and enthusiasts. We had an amazing meeting this February at The Draft Room Meetings & located in the New Labatt Brew House. A five course pairing that not only showcased the foods of the Buffalo Events: region, but also highlighted the versatility and depth of flavors craft beers offer the pallet. Thank you to our keynote speaker William Keith, Director of Project management of BHS Foodservice Solutions for his colloquium. Also ACF of Greater Buffalo a large Thank-You to the GM Brian Tierney, Executive Chef Ron Kubiak, and Senior Bar Manager James Czora all with Labatt Brew house for the amazing service and spot on pairing of delicious foods and beer. My favorite NEXT SOCIAL was the soft doughy pretzel with a perfect, thick crust accompanied by a whole grain mustard, a perfect culinary MEETING amalgamation! Well it’s almost spring, I think I can feel it. Can’t wait to get outside at the Beer Garden located on the Labatt house property. Even though it feels like it’ll never get here thank goodness for fun events and GREAT FOOD!! This region is not only known for spicy wings, beef on weck and sponge candy, but as a Buffalo local you can choose from an arsenal of delicious restaurants any day of the week. To satisfy what craves you, there are a gamut of food trends that leave the taste buds dripping Buffalo never ceases to amaze. From late night foods, food trucks, micro BHS FOODSERVICE beer emporiums, Thai, Polish, Lebanese, Indian, on and on and on. As a life- time Buffalonian I pride my report of SOLUTIONS this fine area, with all the great tastes it provides. 375 COMMERCE DR. This year The ACF of Greater Buffalo is at it again with the 13th annual Taste of Culinary event on April 7, 2019. AMHERST, NY 14228 This event has become one of Western New York’s premier tasting experiences. We are excited to partner again with 716.691.8080 EXT. 3042 Erie Community College, North Campus, after an extremely successful event last year. Be sure to not only get your tickets (at only $35 a ticket, gets you UNLIMITED samples) but we offer you to invite participants or participate MONDAY, MARCH 4TH in this opportunity and showcase the culinary professionalism in our area. As restaurants, country clubs, schools, wineries, breweries offer products and/or services. Come be the judge and cast your vote for people’s choice! http:// AT 6:00 pm tasteofculinary.com/
PLEASE RSVP BY MARCH 1ST The month of March has two exciting events for our members to attend, the monthly social meeting on the 4th which TO ROB LUKASIK will be once again hosted by BHS, and this year’s CFSA Dinner at the Saturn Club on the 18th. 270-5254 OR [email protected] March 4th will be a free event! Be sure to mark it on your calendar and call in or e-mail your RSVPs today! Turbo Chef (Rapid cooking equipment) and VitaMix will be highlighted with demos for each on how to us and prepare the BUSINESS CASUAL/CHEFS WHITES toppings to make your own PIZZA BAR. There will be a photographer to offer digital free headshots. Refreshments PREFERRED FOR MEETINGS – NO JEANS to include Sparkling water by Vero water systems, beer, wine, soda, and wine slushies. Jeff Carragher from Link2 will be doing a 25-minute presentation of cook-chill technology. All in attendance will receive a gift bag full of goodies, and we will have a dozen give-a-ways throughout and during the event as well our 50/50 cash raffle with a Reservations are needed to assist grand prize at 7:15pm. RSVPs due March 1st to Rob Lukasik. our meeting facilities to better serve the amount of people attending– please be professional and make reservations in advance! This Year’s CFSA dinner at the Saturn Club will be held on Monday 18th of March. Chef Mark Wright CEC, AAC will be honored with the prestigious Gold Medal, an honor well deserved. He not only the Chair of the American Academy of Chefs but is involved in the local NY061 Chapter ceaselessly! We are all so proud and honored to be involved with his passion and drive for this industry. Menu for this dinner prepared by Executive Chef Michael Ferraro includes Artisan cheese and fruit display, Artichoke Francaise Station, passed-fire braised chicken pineapple crostini with chipotle aioli, Applewood smoked bacon wrapped scallops, Duck Confit and Frisee salad with pickled carrots, gruyere crisps, and a honey pear vinaigrette. The entrée will consist of Tenderloin of beef with a Lobster and Inside: shrimp cake topped with a Lemon aioli, Caulilini and roasted tomato medley and pommes fondant. RSVPs will be Officers and Board...... 2 due March 8th to Monte Dolce. Save the Date...... 3 I hope to see everyone at the March Social meeting, on March 4th 2019 at 6pm at BHS Foodservice solutions. Help Wanted...... 3 Culinary Quiz...... 5 Sincerely yours, Social Meeting Photos...... 8 Dorothy Morton, CPC, CFSP
Fine Restaurants, Neal Plazio, CEC Hotels, Institutions, Clubs, Pizzerias, 2018 Colleges, & Schools 2019 in the WNY Area Board of Directors 530 Bailey Avenue • Buffalo, NY 14206 (716) 823-6600 • 1-888-823-4200 Fax (716) 823-1718 Founder Epicurean Editor in Chief ASK FOR: Angelo E. Pefanis, CCE/AAC/CFE Robert Lukasik Mr. “T” John Kencik Tim Biddle Philip Tarantino Mike Bova Bobby Orzechowski Tim English Mark Christy H: 716-835-0444 Erie Community College Kevin Heping Liu James Sitarek H: 491-9131 Serving only the FINEST Chairman of the Board E: [email protected] Specialty Produce Unipro - Pro*Act Distributor Jackie Bamrick Erie Community College Junior Board Member Lunch Jaime Graves Est. 1965 Dinner H: 361-1473 W: 716-851-1035 Take-Out E: [email protected] UB Campus Dining and Shops Banquets Restaurant & Banquet Facility Catering C: (607) 346-4370
Award Winning President (716) 825-3675 Wine List E: sapphirestar@[email protected] 3785 South Park Ave., Blasdell, NY Gluten-Free Dorothy Morton www.iliodipaolos.com Menu BHS Foodservice Solutions Take-out Associate Members Banquets W: 691-8080 Ext. 3042 Ted Kavanagh [email protected] Sysco Foodservice
Vice President C: (716) 417-3999
Jane Cook E: [email protected] This Little Pig C: 716-480-2392 Sabrina Faso E: [email protected] Niagara Falls Culinary Institute Secretary [email protected] J. H. Dodman Co., Inc. Jean White Appointed Positions Fine Meat Products 716-903-6240 Buffalo, New York Certification...... Mark Wright, CEC/AAC [email protected] Erie Community College - North Campus (716) 854-3286 • Fax 854-1718 H: 716-826-7054 W: 716-270-5256 Treasurer E: [email protected] Ben Loomis, CEC Niagara Falls Culinary Institute Historian...... John Matwijkow, CCE NFCI/Unique Culinary Concepts C: (845) 544-3092 H: 716-775-0365 W: 716-614-6482 Palmer’s is New York’s oldest E: [email protected] family-owned and operated, C: 716-574-0209 F: 716-614-6833 full-lineHere! food service distributor. E: [email protected] 800-888-3474 Sergeant-at-Arms www.palmerfoods.com Monte Dolce Education Chairperson...... Monte Dolce C: 716-604-8881 C: 716-604-8881 E: [email protected] E: [email protected] Directors-at-Large Social Chairperson...... Phyllis Venezia Joe Piazza, CEC H: 716-699-2223 E: [email protected] CC of Buffalo Executive Chef [email protected]
ORGANIC Robert Lukasik Erie Community College TOP QUALITY H: 491-9131 E: [email protected] LOCALLY GROWN Nathan R. Koscielski, CCE Niagara Falls Culinary Institute Articles and information for the newsletter are subject to editing BETSIE MENCHETTI and condensation. Because of the limited space in the newsletter, [email protected] C: (716) 417-4468 we are not always able to publish all articles and information. E: [email protected] In addition, use of articles and information without express permission of the ACF of Greater Buffalo is strictly prohibited. MetroMicros.com
PAGE 2 Neal Plazio, CEC Save the Date Upcoming Events
TASTE OF CULINARY 2019 BOARD MEMBERS SOCIAL MEETING Sunday, April 7 Monday March 4th, 2019 6:00pm Chaired by Joe Piazza BHS Foodservice Solutions Co-Chaired by Ted Kavanagh PLEASE NOTE THE BOARD MEETINGS 375 Commerce Drive, Buffalo, NY 14228 Suny Erie Community College 6205 Main St. Williamsville, NY 14221 WILL BE HELD EACH MONTH BEFORE CFSA AWARDS DINNER THE REGULAR SCHEDULED MONTHLY Monday March 18th, 2019 CULINARY SALON The Saturn Club Friday and Saturday ACF MEETINGS AT 5 PM. 977 Delaware Ave, Buffalo, NY 14209 April 27th & 28th,2019 NFCI Niagara Falls Culinary Institute 28 Old Falls St., Niagara Falls, NY 14303 FAX: (716) 893-6466 SAVE THE DATE: 1-800-338-5011 APRIL SOCIAL MEETING E-mail: [email protected] ACF ANNUAL GOLF TOURNAMENT Installations • Repairs There will be no Social Meeting Service Contracts • Parts due to Taste of Culinary Mon. July 29, 2019 Commercial Kitchen Equipment Glen Oaks Golf Club Buffalo’s Expert Service Technicians, Inc. 3003 Genesee Street • Buffalo, New York 14225 • 893-6464
HELP WANTED Please Note Directions on How to Join the ACF Online: Please contact Rob Lukasik- [email protected] if your facility is in need of employees. We can post the ads in our newsletter and get 1) Go to http://www.acfchefs.org the news to all of our local culinary schools. 2) Find the JOIN option under the MEMBERSHIP tab Seneca Niagara Resort and Casino Both Locations offer competitive Sous Chef pay upon experience 3) Click the blue JOIN TODAY button on the right side FT and PT Cook positions • 2 weeks vacation Fine Dining, Casual, High Volume, • 7 paid holidays 4) Enter your zip code and select the ACF of Greater and Banquet positions available • Medical/Dental/Vision Coverage Buffalo New York (NY061) Buffalo Creek • 401K/Life Insurance Sous Chef • Laundry Service 5) Click the blue JOIN TODAY button and select your FT and PT Cook Positions • Free Gym Membership level of membership 3 New Restaurants- The Creek, • OnSite Medical Assistance WD Bar and Grill, and Savours 6) Fill our your information (name, work address, etc.)
Supervisors and Cook positions at Sisters of Charity Hospital CLICK TO and Saint Joseph Campus. Use the website to apply. APPLY 7) Click SUBMIT and wait for email confirmation of your membership Bobby J's Italian American Grille looking for prep cooks and dishwashers please Contact Bob Desiderio at 395-3207 8) Welcome to the ACF of Greater Buffalo!
Membership at a Glance ACF OF GREATER BUFFALO DUES March 2019 RENEWAL NOTICE
Membership Type Count Percentage Associate: 6 3.60 % Please be aware if you are a chapter member with your dues Culinarian: 9 5.50 % up for renewal, and not updated by the due date, your news- letter will be delayed or not renewed until your membership is Culinary Enthusiast: 3 1.80 % up-to-date Professional Culinarian: 117 70.9 % Senior Professional Culinarian: 10 6.10 % Please be aware to also to check your certifications Student Culinarian: 20 12.1 % status for 2018 Total Membership Count: 165
PAGE 3 ACF March Social Meeting BHS Foodservice Solutions 375 Commerce Dr. Amherst, NY 14228 March 4th at 6:00pm-7:30pm, Cost is free BEER, Wine, Appetizers, and Personalized PIZZA Bar
Guest Corporate Chefs; Pete Fox and Rob Schwalm **Turbo Chef Rapid cooking Equipment *VitaMix, secret weapon for all your preparation needs *Plus see the newest lines from FOH (Front of House) Gift Basket Give-A-Way(s) (4) Sabres Suite tickets (March 12th) and (2) Twenty One Pilots (June 1st) ****Reservations Accepted until March 1st**** Contact Robert Lukasik at (716.270-5254) or email: [email protected]
Proud Supporter of the Local Chapter AMERICAN CULINARY FEDERATION
PAGE 4 Culinary Quiz
1. What ingredients make Irish coffee?
2. Colcannon is a traditional Irish dish, what is it made from?
3. What are Bangers in the dish Bangers and Mash?
4. What is Drisheen?
5. What is streaky rashers?
Answers on page 16
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Council of Food Service Associations Council of FoodInvites Service you to the Associations Annual 201Invites9 Awardsyou to the Dinner MondayAnnual March 2019 18 Awardsth 2019 @ Dinner6:00 pm Monday March 18th 2019 @6:00 pm The Saturn Club The Saturn Club ͻ$40.00/6:00 pm Reception personǡǡ ͳͶͳͷͲ ͻ6:00 pm Reception ǡǡ ͳͶͳͷͲ Hors d’ Oeuvres
Hors d’ Oeuvres ̱ ̱ ̱ ȋȌ̱ ̱Ǧ ̱ ̱ ̱ ̱ ̱ ȋȌ7:00 pm Dinner ̱ ̱ ̱Ǧ ̱ ̱ 7:00 pmSalad Dinner ̱
Salad ǡ ǡ Entrée ǡ ǡTenderloin of beef with a Lobster and shrimp cake Entrée Tenderloin of beef with a Lobster and shrimp cake Please make Reservations to Monte Dolce 716 -604-8881 [email protected] make Reservationsby Friday to Monte, March Dolce 8th, 716 201-6049.- 8881 Checks Payable [email protected] CFSA . Questions? Contact Karen at 716-862-1521 orby 803 Friday-7493, March (cell) or 8 th, [email protected] 2019. Name Checks Payable to CFSA . Questions? Phone Contact Karen at 716-862-1521 or 803-7493 (cell) or [email protected] NameEmail _Organi zation to be seated Phone with
EmailI request a vegetarian dinner _Organi zation to be seated with
I request a vegetarian dinner
PAGE 7 ACF of Greater Buffalo Social Meeting at the Labatt Brew House
PAGE 8 ACF of Greater Buffalo Social Meeting at the Labatt Brew House
ACF Hot Food Competition for Students and Professionals
Saturday April 27, 2019 Culinary / Pastry and Ice Carving Display Salon Sunday April 28, 2019 Contemporary Hot Food & Warm / Cold Plated Pastry Competition
All interested competitors should review the most current ACF competition manual located at: http://www.acfchefs.org/ACF/Events/Competitions/ACF/Events/Competitions/
Review the competition you wish to enter and you can sign up by contacting Scott Steiner at [email protected].
Cost of the competition: Students: $50.00 Professionals $100.00
In the very near future our acfbuffalo.com webpage that will have downloadable information as well as a way to accept payment. If you have any questions please email me or give me a call. I am happy to assist anyone.
Lets show off our culinary skills Buffalo!
Sincerely,
Scott Steiner CCE, AAC Culinary Competition Chair Email: [email protected] Cell: 716-698-5909
PAGE 9 Professional & Student Sunday April 28, 2019 Hot Food & Pastry Competition
Student Competitions: Sunday, April 28, 2019 (SK) 1 - 9 Student Contemporary Hot Food
The competitors have 15 minutes for set-up, The Niagara Falls Culinary Institute 60 minutes to fabricate and cook, 10 minutes for plate up and 15 minutes for clean-up.
(SP) 1 Hot / Warm Dessert Competitors have 15 minutes for set-up,
60 minutes to cook, 10 additional minutes for plating 28 Old Falls St. And 15 minutes for clean-up. Niagara Falls NY, 14303 (SP) 2 • Parking in the attached parking ramp is $5.00 as long as you Composed Cold Dessert Competitors have 15 minutes for set-up, 90 minutes to cook, 10 additional minutes for plating and bring your ticket to the reception desk and get it stamped. 15 minutes for clean-up. Professional Competitions: • If you park in the ramp, park on level 3 and enter the (KC) Contemporary Hot Food institute from that level. The competitors have 15 minutes for set-up, 60 minutes to fabricate and cook, • 10 minutes for plate up and 15 minutes for clean-up. The competition will be held on the second floor in Lab 208.
(KP) 1 • One entire side of the lab has windows for family and friend Contemporary Patisserie viewing. Hot Warm Plated Competitors have 15 minutes for set-up, 60 minutes to cook, 10 additional minutes for plating Schedule: And 15 minutes for clean-up.
• 7:00am Continental Breakfast (KP) 2 • Contemporary Patisserie 7:30am Judges Meeting Cold Plated Competitors have 15 minutes for set-up, 90 minutes to cook, 10 additional minutes for plating and • 8:00am Competitions Begin (Staggered by 15 minutes) 15 minutes for clean-up.
• 11:30am – 1:00pm Lunch Buffet
• 3:30pm Medal Ceremony
PAGE 10 Sunday April 28, 2019
Student Competitions: (SK) 1 - 9 Student Contemporary Hot Food
The competitors have 15 minutes for set-up, 60 minutes to fabricate and cook, 10 minutes for plate up and 15 minutes for clean-up.
(SP) 1 Hot / Warm Dessert Competitors have 15 minutes for set-up, 60 minutes to cook, 10 additional minutes for plating And 15 minutes for clean-up.
(SP) 2 Composed Cold Dessert Competitors have 15 minutes for set-up, 90 minutes to cook, 10 additional minutes for plating and 15 minutes for clean-up. Professional Competitions: (KC) Contemporary Hot Food The competitors have 15 minutes for set-up, 60 minutes to fabricate and cook, 10 minutes for plate up and 15 minutes for clean-up.
(KP) 1 Contemporary Patisserie Hot Warm Plated Competitors have 15 minutes for set-up, 60 minutes to cook, 10 additional minutes for plating And 15 minutes for clean-up.
(KP) 2 Contemporary Patisserie Cold Plated Competitors have 15 minutes for set-up, 90 minutes to cook, 10 additional minutes for plating and 15 minutes for clean-up.
PAGE 11 Professional & Student Cold Food, Ice carving & Pastry Salon
Saturday, April 27, 2019
The Niagara Falls Culinary Institute
28 Old Falls St. Niagara Falls NY, 14303
• Parking in the attached parking ramp is $5.00 as long as you bring your ticket to the reception desk and get it stamped.
• If you park in the ramp, park on level 3 and enter the institute from that level.
• The competition will be held on the second floor.
Schedule:
• 7:00am Continental Breakfast • 7:30am Judges Meeting with Competitors • 8:00am Begin live Ice Carving / Begin Show Work Set up • 11:30am Lunch Buffet • 12:00pm Show Work Displays Complete & Ready for Judging • 3:30pm Medal Ceremony
PAGE 12 Saturday April 27, 2019 Professional Culinary / Display A-1 ------Meat- Cold Platter A-2 ------Fish- Cold Platter A-3 ------Poultry- Cold Platter A-4 ------Game- Cold Platter A-5 Cold Hors d’oeuvres A-6 Finger Foods Student Culinary / Display SA-1 ------Meat- Cold Platter
SA-2 ------Fish- Cold Platter SA-3 ------Poultry- Cold Platter SA-4 ------Game- Cold Platter SA-5 Cold Hors d’oeuvres SA-6 Finger Foods
Professional Pastry / Display C-1 Buffet Platter of Fancy Cookies, Chocolates or petit fours C-2 Six Different individual hot or cold plated desserts (Displayed Cold) C-3 Decorated or Sculpted Celebration Cake C-4 Wedding Cake C-5 Assorted Bread Display D-1 Fruit / Vegetable Carving D-2 Tallow and Saltillage D-3 Bread Dough D-4 Chocolate, Cooked Sugar, Pastillage & Marzipan
PAGE 13 Student Pastry / Display SC-1 Single Tier Decorated or Sculpted Celebration Cake SC-2 Buffet Platter of Fancy Cookies, Chocolates or petit fours (five varieties, six portions) SC-3 Six Different individual hot or cold plated desserts (Displayed Cold) SC-4 Wedding Cake SD- Showpiece, Student, Individual Acceptable Mediums are Ice, Fruit / Vegetable Carving, Tallow and Saltillage Bread Dough, Chocolate, Cooked Sugar, Pastillage & Marzipan
Professional Ice Carving – Live Action H-D One Block prepared prior and set up for display
H-1 Single Block Individual Freestyle –Three Hours
H-2 Two Blocks Individual Freestyle – Four Hours
H-3 Multiple Blocks, Two Member Team Freestyle Three Blocks – Three Hours
Student Ice Carving – Live Action S-D Showpiece using Ice – made prior and set up for display
SH-1 Single Block Individual Freestyle –Three Hours
SH-2 Two man team, three Blocks Individual Freestyle – Three Hours
SH-3 Three Man Team Freestyle, Five Blocks – Three Hours
PAGE 14 Programs in • Culinary Arts • Baking and Pastry Arts • Brewing Science • Hotel Restaurant Management
For More Information North Campus 851-1391 City Campus 851-1034
PAGE 15 Superior Culinary Master®
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Culinary Quiz Answers: 1. Hot coffee, Irish whiskey, sugar and cream 2. Mashed potatoes, with kale or cabbage and spring onions 3. Bangers are a variety of flavored sausages made from pork, lamb or beef. 4. Drisheen is an Irish blood sausage 5. It is a full rack of British bacon which includes the pork loin. The loin section being the rasher and the belly is the streaky
PAGE 16