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TRANSCRIPT
Epicureans March 2013
Inside:Officers and Board ....................... 2Help Wanted ............................... 3Save the Date .............................. 3Membership at a Glance............... 3Welcome New Members ............... 3People in the News ...................... 4Website Info ................................ 4Meeting Schedule ........................ 4Social Meeting Info ..................... 5ServSafe Seminar ........................ 7
Upcoming Meetings & Events: Our 7th annual Taste of Culinary is
scheduled for April 21, 2013 at the Mar-quis de Lafayette Hotel. Our event chairperson, Calvin College CCC, has sent out information packets to local es-tablishments and food purveyors. We are already getting many responses, and it looks to be another successful event. Our next planning meeting for this event will be March 25, at the Lafayette Hotel @ 5:30 pm. If you are interested in joining us, or checking out the facility before the event, come join us. Please get the word out that tickets ($30) for the event are available at www.tasteofculinary.com
Thank you to D’Avolio Kitchen facility for hosting our February meeting. Dan & Stacy Gagliardo and their staff took care of us. The food display was very well received, and Dan gave us a great presen-tation on the Olive oil industry and the products that they sell. We swore in five new members and had an enjoyable eve-ning.
Scott Steiner CCE is designing a plan-ning committee for an ACF of Greater Buffalo Appreciation Night scheduled for May 18, 2013. If you would like to be involved with this project, contact Scott. We are planning on food, live band, and thanking everyone who has helped us out the past few years with progressing our chapter.
The annual CFSA Silver Medal Award dinner was Tuesday, February 26, 2013 at
the Marquis de Lafayette Hotel. Thank you to our host/manager Molly Ford , Chef Dan Spawton, and their staff for a wonderful meal in the beautifully re-stored banquet room. I was honored to be the recipient of the award this year for our organization. Congratulations to all the other recipients from all the other foodservice organizations.
The Northeast Regional Conference is coming up in Verona, NY, March 17-20. We have a small entourage attending this conference, as well as Maria Iacovitti CEPC, representing us for the Pastry Chef of the Year. We also have a Knowledge Bowl team that will be representing our chapter from ECC City Campus, coached by Dorothy Johnston CEC, CCE, AAC. If you would like to accompany us, please make your reservations immediately!
Our next social meeting is at Niagara Falls Country Club on Monday, March 11. John Burden has designed a special menu for us and the meeting is sponsored by Will Poultry Co.
There will not be an April Social Meet-ing. The Annual Taste of Culinary on April 21 at the newly renovated Hotel La-fayette will constitute our meeting. This is our first function at the new Hotel, and it is promising to be a good turnout. Hope to see you there!
7th Annual Taste of Culinary April 21st at Marquis de Lafayette Hotel
John Matwijkow, CCE
March 11 • 6pM Social Meeting
Niagara Falls Country Club 505 Mountain View Drive Lewiston, NY 14092 (716) 282-1204 www.niagarafallscc.com
cost: $25 per person, cash bar
Dress code: Country Club Casual
RSVP by: March 9th
For reservations contact: Monte Dolce at 604-8881 or [email protected]
Reservations are needed to assist our meeting facilities to better serve the amount of people attending– please be professional and make reservations in advance!
2012
Board of Directors
•CommercialInteriorDesign •Tabletop&Smallwares •CommercialKitchenDesign •Light&HeavyEquipment •FoodServiceConsulting •CustomMillwork •Furniture&Furnishings •CustomMetalFabrication
Front-to-Back Service, Design, Equipment & SuppliesCash & Carry Stores at all three locations.
Albany Buffalo Rochester 1-888-838-8020 1-800-333-1678 1-800-836-8001
www.buffalohotelsupply.com
1964NotionRoad Pickering,ONL1V2G3P905-683-8480•F905-683-9184Call1-800-698-8277•www.canadacutlery.com
(716)854-3286•Fax854-1718
Articles and information for the newsletter are subject to editing
and condensation. Because of the limited space in the newsletter,
we are not always able to publish all articles and information.
In addition, use of articles and information without express
permission of the ACF of Greater Buffalo is strictly prohibited.
Monte Dolce
FounderAngelo E. Pefanis, CCE/AAC/CFE H: 835-0444
Chairman of the BoardScott Steiner, CCE Niagara Falls Culinary Institute H: 716-434-0170 C: 716-698-5909 E: [email protected]
President / Epicurean Editor & ChiefJohn Matwijkow, CCE Niagara Falls Culinary Institute Unique Culinary Concepts W: 716-210-4525 C: 716-574-0209 E: [email protected]
Vice PresidentTab Daulton, CEC H: 716-627-1224 E: [email protected]
Recording SecretaryDorothy Johnston, CEC/CCE Erie Community College - City H: 881-4023 W: 851-1052 E: [email protected]
Corresponding SecretaryMichael Sullivan H: 716-434-9663 C: 716-417-9663 E: [email protected]
TreasurerRebecca Formwalt, CSC, CCE Emerson School of Hospitality C: 716-983-6074 E: [email protected]
Sergeant-at-Arms: Monte Dolce C: 716-604-8881 E: [email protected]
Directors-at-LargeJim Carlo W: 716-210-2547 H: 716-912-2740 E: [email protected] Davidson, CCC H: 716-984-7870 E: [email protected] College, CCC Savor Restaurant C: 716-818-8493 E: [email protected]
Junior BoardMonica Philips C: 716-471-7335 E: [email protected]
Associate Members Alex Ognibene C. A. Curtze C: 716-903-5438 E: [email protected] Charles Martin H: 716-674-0192 W: 716-668-8881 VM: 8005 C: 716-359-5950 E: [email protected]
Appointed Positions
Certification ...................Mark Wright, CEC/AAC Erie Community College - North
H: 826-7054 W: 270-5256 E: [email protected]
Certification ...........................Tab Daulton, CEC H: 627-1224
Historian ................. Paul Cannamela, CCE, AAC Erie Community College - City
H: 716-580-3111 E: [email protected]
Education Chairperson ..................Monte Dolce C: 716-604-8881
Social Chairperson .....................Phyllis Venezia H: 716-699-2223
PAgE 2
Canada Cutlery Inc. Guaranteed Excellence
ASK FOR: Mr. “T” John Kencik Tim Biddle Philip Tarantino Mike Bova
Bobby Orzechowski Tim English Mark Christy Kevin Heping Liu James Sitarek
Serving only the FINEST Specialty Produce Unipro - Pro*Act Distributor
Fine Restaurants, Hotels, Institutions,
Clubs, Pizzerias, Colleges, & Schools
in the WNY Area
530 Bailey avenue • Buffalo, NY 14206(716) 823-6600 • 1-888-823-4200
Fax (716) 823-1718
2013
J. H. Dodman Co., Inc.FineMeatProductsBuffalo,NewYork
ACF of Greater Buffalo’s
Golf OutingJuly 29, 2013
Lockport Country Club
SAVE THE DATE!
PAgE 3
Soup Bases, Sauces, Spices and Food Products
In the NorthtownsCall Eric Bassett(716) 689-4916
Restaurant and Ringside Lounge
(716) 825-3675 Private Banquet Facilities up to 275 people
Fax: (716) 825-1054 www.iliodipaolos.com
Serving Lunch, Dinner, Late Nite and Take-Out Deli—SPeciaLiziNg iN iTaLiaN-americaN cuSiNe—
a Family restaurant with a gourmet Touch!
3785 South Park ave. (near Thruway exit 56) • Blasdell, NY 14219
pOVINELLISHARPENING SERVICEKnives Sharpened & Supplied for: • Restaurants • Pizzerias • MeatMarkets • Cafeterias • Delis,etc.
CUTLERY RENTAL SERVICE3810 Union Road • Cheektowaga
891-8116
Buffalo’s Expert Service Technicians, Inc.3003GeneseeStreet•Buffalo,NewYork14225•893-6464
FAX: (716) 893-6466 1-800-338-5011
E-mail:[email protected] • Repairs
Service Contracts • Parts Commercial Kitchen Equipment
Here!
Save
theDate
800-888-3474 www.palmerfoods.com
Palmer’s is New York’s oldest family-owned and operated,
full-line food service distributor.
Help Wanted:
C.A. Curtze Company is a Full Line Independent Distributor since 1878
1 (800) 458-0516Meats • Seafood • Equipment • Produce
Please contact John Matwijkow at 716-574-0209 if your facility is in need of employees. We can
post the ads in our newsletter and get the news to all of our local culinary schools.
2063 Allen Street Ext. Falconer, NY 14733
716-355-4114 • 800-632-6328www.maplevalefarms.com
Family owned and operated since 1951
ACF of greater Buffalo Membership at a glance – March 2012
Membership Type Count Percentage
JuniorCulinarian: 1 0.77%
StudentCulinarian: 29 22.31%
Culinarian: 6 4.62%
Allied: 0 00.00%
Associate: 12 9.23%
ProfessionalCulinarian: 65 50.00%
SeniorProfessionalCulinarian: 15 11.54%
CulinaryEnthusiast: 2 01.54%
Total Membership Count: 130
March 11 • 6pM Social Meeting Niagara Falls Country Club 505 Mountain View Drive Lewiston, NY 14092
March 23 • 8aM – 1pMProStart Competition Conference Center of Niagara Falls Viewing of the competition
aprIL 21 • 12 – 3:30pMTaste of Culinary Lafayette Hotel For tickets ($30.00 per) www.TasteofCulinary.com
MaY 4 • 7aMCertification Exam ECC North Campus
To apply you need to sign up through the ACF National office: 800-624-9458, Ext. 130 or www.acfchefs.org/download/documents/certify/certification/practical_exam_candidate.pdf
MaY 18ACF of Greater Buffalo Appreciation Party
JuLY 29Golf Outing Lockport Country Club
Vizcarra Vineyards at Becker Farms 3760 Quaker Rd., Gasport, NY 14067
Looking for Prep cook/cook Position. Minimum two years experience.
Email resume and references to: [email protected]
Please be aware that if you
are a new member and have
not been sworn in at one of
our social meetings, please
bring it to the attention of a
board member. We will then
schedule a swear-in at an up-
coming ACF of Greater Buffalo
social meeting.
Please welcome our nEw MEMBErS
who were sworn into the ACF of Greater Buffalo at our
February Social Meeting:
Tyler MonahanMallory Sacher
Brandon HoriganSaeed AlsaidAllen Sharpe
PAgE 4
people
in t
he n
ew
s
SYSCO FOOdServiCe OF SYraCuSe
North America’s Leading Marketerof Quality Assured Foodservice Products
SYScO Fresh Express Next Day Deliveryfor fresh portion cut meats and seafood
contact us at 1-800-736-6000 or email at www.sysco.com
• Advanced Restaurant Finance• Bevinco • NOVA Network• Micros • Yellow Pages
IMPrOVED wEBSITE!
Take the time to Check it Out!!
www.acfofbuffalo.net ACF Membership Applications are now available on-line
If you are interested in no longer obtaining a mailed Epicurean Newsletter and would be wanting to read the newsletter on-line, please do the following procedure; Send a letter stating your name and member number asking to no longer receive the mailed newsletter and a short reason (such as – Going Green) to – ACF of Greater Buffalo / PO Box 61 / Buffalo, NY 14207
New Feature ~ Member E-Mail Directory • GotoMemberLogin
• Enteryoure-mailaddressthatyouregisteredwiththeACF& the password: acF
• Clickontothecontact Us button and the member directory will appear underneath the contact us button
• Clickontothememberdirectoryandyouwillfindalistingofour members that you can contact if they have e-mail excess.
ACF of Greater Buffalo 2013 Meeting Schedule
JANuARY Holiday Party Board Meeting 1/13/2013 1/7/2013
FEBRuARY Social Meeting Board Meeting 2/11/2013 2/18/2013
MARCH Social Meeting Board Meeting 3/11/2013 3/25/2013
APRIL Taste of Culinary Board Meeting 4/21/2013 4/15/2013
MAY Social Meeting Board Meeting 5/18/2013 5/13/2013
JuNE Social Meeting Board Meeting 6/10/2013 6/17/2013
JuLY Golf Outing Board Meeting 7/29/2013 7/15/2013
AuGuST Social Meeting Board Meeting None 8/26/2013
SEPTEMBER Social Meeting Board Meeting 9/9/2013 9/23/2013
OCTOBER Social Meeting Board Meeting 10/21/2013 TBA
NOVEMBER Social Meeting Board Meeting 11/18/2013 TBA
DECEMBER Social Meeting Board Meeting TBA TBA
Thank you to D’Avolio Olive Oils, Vinegars & More for hosting our February meeting. Dan & Stacy Gagliardo and their staff took great care of us.
Congratulations 2013 CFSA Silver Medal Award Recipients for your hard work in our foodservice industry:
Candi Possinger MS, RD, CDE – Western New York Dietetic Association Rosemary C. Catalano CFE, SDA – International Food Service Executives Association Robert Free – New York State Restaurant Association Christopher Swiatek – New York Chapter, Club Managers Association of America John Matwijkow CCE – American Culinary Federation of Greater Buffalo 2013 CFSA Gold Medal Recipient – Susan Birmingham, CFE
Best Wishes to our Knowledge Bowl Team on their up-coming competition at the Regional Conference in Verona, NY – March 17-20. Dorothy Johnston, CEC, CCE, AAC will again be coaching the team. The team members are from ECC City Campus; Jessica Walters (captain), Tina Borden, Marina Stapleton, Chelsea Kwasnewski and Andrew Muhlbauer (alternate).
Thank You and Best Wishes to Maria Iacovitti, CEPC, for being our chapter representative for this year’s Pastry Chef of the Year Competition at the Regional Conference in Verona, New York. She will be competing on Monday, March 18th.
The chapter is interested if there are any members out there that have access to any historical photos of our Buffalo Chapter through the years. If you have any photos, please contact Mark Wright, CEC, AAC or Paul Cannemela, CCE at your convenience. We would like to design an ongoing time-line of the chapter progression over the years.
PAgE 5
March 11th Social Meeting
Sponsored by Will Poultry Co. & Featuring Meyer Natural Angus
Thank you to the Niagara Falls Country Club for Hosting our March Meeting
Address 505 Mountain View Drive
Lewiston, NY 14092
Time 6:00PM - 7:00PM ~ Cash Bar & Gathering
7:00PM ~ Dinner & Meeting
Cost ~ $25 Per Person Dress Attire ~ Country Club Casual
Please Make Reservations with Monte Dolce 604-8881 ~ or ~ [email protected]
Menu
Winter Citrus, Arugula, Field Greens with Candied Walnuts, Lemon Stilton, Dried Cherries, and
Citrus Balsamic Dressing
Seared Prime Grade Meyers Farms Filet of Sirloin, Whipped Yukon Gold Potatoes with Leek and Sour Cream, Oven Roasted Butternut Squash, and Brussel Sprouts
Butter and Cin-Sugar Sautéed Cheese Cake with Raspberry Sauce
Meyer Natural Angus ~ Information
• Quality that sets the standard premium natural beef.
• Guaranteed Angus Beef-foundation of program is to only use cattle with true Angus heritage determined by genotype.
• Premium quality beef that is graded USDA Choice and Prime.
• Cattle are never given any hormones or antibiotics. Each animal is allowed to mature as nature intended for optimum flavor and tenderness.
• Cattle are never given any animal by-products-raised naturally on pasture grass, hay, grains and legumes. Finished on a Midwestern corn-based diet for that natural corn-fed flavor.
• 100% of Meyer Angus Cattle can be source and age verified back to the ranch of origin. All are product of the USA.
• Certified Humane-animals raised with shelter, resting areas sufficient space and the ability to engage in natural behaviors.
• 13 Meyer Natural Angus items are certified by the ACF seal of approval.
Available at: Will Poultry Co. 1075 William St. Buffalo, NY 14206 716-853-2000
PAgE 6
Eddie Gould
40 Pineview Dr.
Amherst, NY 14228
716-691-1177 x 3039
These fine products are represented by:
PAgE 7
Ice is NiceIce Blocks
Ice Scultpures
(716) 445-7156wnyiceblocks.com
YourAdCouldBe…
Here! Contact Tab Daulton at 855-4496
YourAdCouldBe…Here!
Contact Tab Daulton at 855-4496
— BAkEry SuPPlIES —1400WilliamStreet
Buffalo,NY332-2066
M-F 8:30-5Sat8-Noon
ViSit our two caSh & carry locationS
— FooD SErvICE SuPPlIES — 2200HarlemRoadCheektowaga,NY
892-2929
M-F8:30-4Sat8-Noon
We accept mastercard visa & discover cards
One-Day ServSafe Seminar & ServSafe Certification Exam SessionSession Date: Wednesday, March 20, 2013 AND Wednesday, April 10, 2013
Location of Session: Amherst Senior Center, 370 John James Audubon Parkway, Amherst, NY 14228
Seminar Content: An interactive presentation with a comprehensive overview of the U.S. Food & Drug Administration Food Code standards following the format of the ServSafe Essentials text published by the National Restaurant Association Educational Foundation.
Topics Covered: Providing safe food; key practices to ensure food safety; the microworld; food allergies, the safe foodhandler, the flow of food, and food safety management systems.
Seminar: 8:30am - 3:30pm Exam: 3:45pm - 5:00pm
Text Materials: •OrderServSafeManager(6thEdition)text&examcertificationanswerform OR •Useon-hand5theditiontextandorderexamcertificationanswerform •Attendeeisresponsibleforobtainingthebooklet/exam– order three weeks prior to session •OrderfromtheNationalRestaurantAssociationEducationalFoundation (NRAEF) •[email protected]
Attendees/Fee: $75.00 per attendee includes: seminar, certification exam, and lunch. ServSafe certification is current for five years. Participants must register and pay for the seminar in advance. This is a non-refundable payment. Attendees will be notified within 10-14 days with exam results. Make check payable to Dr. Lori L. Till.
Who Should Attend This? Local and National Restaurant Chains, Long-Term Care Employees, School Lunch Meal Programs, Food Manufacturers, Dietitians, Food Service Directors, Country Clubs, Local and National Hotel Chains, Correctional Facility Employees, Retailers
Presenter: Dr. Lori L. Till, Associate Professor, Food Safety Plus, ServSafe Instructor/Proctor For additional information, please contact Dr. Lori L. Till at [email protected] or (716)725-8624
EpicureansACF of Greater BuffaloPO Box 61Buffalo, NY 14207-0061
• Social Meeting •
March 11 • 6PMnIAgArA FALLS CC505 Mountain View Drive
Lewiston, NY 14092
• Epicurean Deadline • 3rd Monday of the Month.
2013
sponsored byWestern New York Chapter of the NYSRA
Wednesday, March 13th6:00 - 9:00 PM
Salvatore’s Italian Gardens 6461 Transit Road
Depew, NY
• Terry Buchwald • Cash Bar • Super Raffles • Celebrity Judges •• Door Prize • Great “Made in the 716” Foods •
ContactBob Syracuse - Pizza Plant - 870-0397 • Mark Thomasson - Emerson - 816-3016
Kerri Riedel - WNY Chapter NYSRA Secretary - 432-2300 Don Seth - Aramark:New Era Cap - 512-3424
Shannon Buono - Magruders - 685-4400
9th Annual Benefit
“Taste Of Education”to Support our Culinary School Students
Made
in the
716
Theme
Pre Event - $20. At the Door -$25.
Thank You! Flying Bison, yancy Fancy, Ford Brothers, Wegman’s, miller horseradish,Us Foods, costanzo, cUrly’s, mccUllagh coFFee, Father sams, BoUlevard ProdUce, general mills, tarantino, Freys, WeBers, Bison, rosina,Wardynski, FriendshiP, niagara chocolate, Welch, rich’s, leWiston Jelly, UPstate Farms, gondola, sorrento,crystal Beach Bever-ages, sahlens, PlUs more!
IT IS YOur prIVILEGE TO ELEcT THE ACF NATIONAL OFFICERS