epicureansdoclibrary.com/asc1/doc/marchepicureans20194741.pdfacademy of chefs but is involved in the...

March 2019

Inside:

Hello to all my fellow members and enthusiasts. We had an amazing meeting this February at The Draft Room located in the New Labatt Brew House. A five course pairing that not only showcased the foods of the Buffalo 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 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 was the soft doughy pretzel with a perfect, thick crust accompanied by a whole grain mustard, a perfect culinary 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 beer emporiums, Thai, Polish, Lebanese, Indian, on and on and on. As a life- time Buffalonian I pride my report of this fine area, with all the great tastes it provides.

This year The ACF of Greater Buffalo is at it again with the 13th annual Taste of Culinary event on April 7, 2019. This event has become one of Western New York’s premier tasting experiences. We are excited to partner again with 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 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://tasteofculinary.com/

The month of March has two exciting events for our members to attend, the monthly social meeting on the 4th which will be once again hosted by BHS, and this year’s CFSA Dinner at the Saturn Club on the 18th.

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 toppings to make your own PIZZA BAR. There will be a photographer to offer digital free headshots. Refreshments 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 grand prize at 7:15pm. RSVPs due March 1st to Rob Lukasik.

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 shrimp cake topped with a Lemon aioli, Caulilini and roasted tomato medley and pommes fondant. RSVPs will be due March 8th to Monte Dolce.

I hope to see everyone at the March Social meeting, on March 4th 2019 at 6pm at BHS Foodservice solutions.

Officers and Board ....................... 2

Save the Date .............................. 3

Help Wanted ................................ 3

Culinary Quiz ............................... 5

Social Meeting Photos .................. 8

EpicureansUpcoming Meetings & Events:ACF of Greater Buffalo

NEXT SOCIAL MEETING

BHS FOODSERVICE SOLUTIONS

375 COMMERCE DR. AMHERST, NY 14228

716.691.8080 EXT. 3042

MONDAY, MARCH 4TH AT 6:00 pm

PLEASE RSVP BY MARCH 1STTO ROB LUKASIK

270-5254 OR [email protected]

BUSINESS CASUAL/CHEFS WHITES PREFERRED FOR MEETINGS – NO JEANS

Reservations are needed to assist our meeting facilities to better serve the amount of people attending– please be professional and

make reservations in advance!

Sincerely yours,Dorothy Morton, CPC, CFSP

The President’s Message

Board of Directors

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.

FounderAngelo E. Pefanis, CCE/AAC/CFEH: 716-835-0444

Chairman of the BoardJackie BamrickErie Community College H: 361-1473 W: 716-851-1035 E: [email protected]

PresidentDorothy Morton BHS Foodservice Solutions W: 691-8080 Ext. [email protected]

Vice PresidentJane Cook This Little Pig C: 716-480-2392 E: [email protected]

SecretaryJean [email protected]

TreasurerBen Loomis, CECNiagara Falls Culinary InstituteC: (845) 544-3092E: [email protected]

Sergeant-at-ArmsMonte Dolce C: 716-604-8881 E: [email protected]

Directors-at-LargeJoe Piazza, CECCC of Buffalo Executive [email protected]

Robert Lukasik Erie Community College H: 491-9131 E: [email protected]

Nathan R. Koscielski, CCE Niagara Falls Culinary InstituteC: (716) 417-4468 E: [email protected]

Epicurean Editor in ChiefRobert Lukasik Erie Community College H: 491-9131 E: [email protected]

Junior Board MemberJaime GravesUB Campus Dining and ShopsC: (607) 346-4370E: sapphirestar@[email protected]

Associate MembersTed KavanaghSysco FoodserviceC: (716) 417-3999E: [email protected]

Sabrina FasoNiagara Falls Culinary [email protected]

Appointed PositionsCertification ..................Mark Wright, CEC/AAC Erie Community College - North Campus H: 716-826-7054 W: 716-270-5256 E: [email protected]

Historian ....................... John Matwijkow, CCE NFCI/Unique Culinary Concepts H: 716-775-0365 W: 716-614-6482 C: 716-574-0209 F: 716-614-6833 E: [email protected]

Education Chairperson ................. Monte Dolce C: 716-604-8881 E: [email protected]

Social Chairperson ...................Phyllis Venezia H: 716-699-2223 E: [email protected]

ASK FOR: Mr. “T” John Kencik Tim Biddle Philip Tarantino Mike Bova

Bobby Orzechowski Tim English Mark Christy Kevin Heping Liu James Sitarek

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530 Bailey Avenue • Buffalo, NY 14206(716) 823-6600 • 1-888-823-4200

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HELP WANTEDPlease contact Rob Lukasik- [email protected] 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.

Seneca Niagara Resort and CasinoSous ChefFT and PT Cook positionsFine Dining, Casual, High Volume, and Banquet positions available

Buffalo CreekSous Chef FT and PT Cook Positions3 New Restaurants- The Creek, WD Bar and Grill, and Savours

Both Locations offer competitive pay upon experience

• 2 weeks vacation• 7 paid holidays• Medical/Dental/Vision

Coverage• 401K/Life Insurance• Laundry Service• Free Gym Membership • OnSite Medical Assistance

Bobby J's Italian American Grille looking for prep cooks and dishwashers please Contact Bob Desiderio at 395-3207

Supervisors and Cook positions at Sisters of Charity Hospital and Saint Joseph Campus. Use the website to apply.

Please Note Directions on How to Join the ACF Online:

1) Go to http://www.acfchefs.org

2) Find the JOIN option under the MEMBERSHIP tab

3) Click the blue JOIN TODAY button on the right side

4) Enter your zip code and select the ACF of Greater Buffalo New York (NY061)

5) Click the blue JOIN TODAY button and select your level of membership

6) Fill our your information (name, work address, etc.)

7) Click SUBMIT and wait for email confirmation of your membership

8) Welcome to the ACF of Greater Buffalo!

ACF OF GREATER BUFFALO DUESRENEWAL NOTICE

Please be aware if you are a chapter member with your dues up for renewal, and not updated by the due date, your news-

letter will be delayed or not renewed until your membership isup-to-date

Please be aware to also to check your certifications status for 2018

Membership at a Glance March 2019

Membership Type Count PercentageAssociate: 6 3.60 %Culinarian: 9 5.50 %Culinary Enthusiast: 3 1.80 %Professional Culinarian: 117 70.9 %Senior Professional Culinarian: 10 6.10 %Student Culinarian: 20 12.1 %Total Membership Count: 165

Buffalo’s Expert Service Technicians, Inc.3003 Genesee Street • Buffalo, New York 14225 • 893-6464

FAX: (716) 893-6466 1-800-338-5011

E-mail: [email protected] • Repairs

Service Contracts • Parts Commercial Kitchen Equipment

SOCIAL MEETING Monday March 4th, 2019 6:00pm

BHS Foodservice Solutions 375 Commerce Drive, Buffalo, NY 14228

CFSA AWARDS DINNER Monday March 18th, 2019

The Saturn Club 977 Delaware Ave, Buffalo, NY 14209

SAVE THE DATE: APRIL SOCIAL MEETING There will be no Social Meeting

due to Taste of Culinary

TASTE OF CULINARY 2019 Sunday, April 7

Chaired by Joe Piazza Co-Chaired by Ted Kavanagh

Suny Erie Community College 6205 Main St. Williamsville, NY 14221

CULINARY SALON Friday and Saturday

April 27th & 28th,2019 NFCI Niagara Falls Culinary Institute

28 Old Falls St., Niagara Falls, NY 14303

ACF ANNUAL GOLF TOURNAMENT Mon. July 29, 2019 Glen Oaks Golf Club

Save theDateUpcoming Events

BOARD MEMBERS

PLEASE NOTE THE BOARD MEETINGS

WILL BE HELD EACH MONTH BEFORE

THE REGULAR SCHEDULED MONTHLY

ACF MEETINGS AT 5 PM.

CLICK TO APPLY

https://www.healthcaresource.com/chsbuffalo/index.cfm?fuseaction=search.categoryList&template=dsp_job_categories.cfm

ACF March Social MeetingBHS 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

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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SHARE THE NEWS

has OPENINGS

Council of Food Service Associations Invites you to the

Annual 2019 Awards Dinner Monday March 18th 2019 @6:00 pm

The Saturn Club

6:00 pm Reception

Hors d’ Oeuvres

7:00 pm Dinner

Salad

Entrée Tenderloin of beef with a Lobster and shrimp cake

Please make Reservations to Monte Dolce 716-604-8881

[email protected] by Friday, March 8th, 2019.

Checks Payable to CFSA . Questions? Contact Karen at 716-862-1521 or 803-7493 (cell) or [email protected]

Name Phone Email _Organization to be seated with I request a vegetarian dinner



The Saturn Club

6:00 pm Reception

Hors d’ Oeuvres

7:00 pm Dinner

Salad








The Saturn Club

6:00 pm Reception

Hors d’ Oeuvres

7:00 pm Dinner

Salad






$40.00/ person

ACF of Greater BuffaloSocial 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

ACF of Greater BuffaloSocial Meeting at the Labatt Brew House

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 in Lab 208.

• One entire side of the lab has windows for family and friend

viewing.

Schedule:

• 7:00am Continental Breakfast • 7:30am Judges Meeting

• 8:00am Competitions Begin (Staggered by 15 minutes)

• 11:30am – 1:00pm Lunch Buffet

• 3:30pm Medal Ceremony

Sunday, April 28, 2019

Professional & Student Hot Food & Pastry Competition

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.

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.

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

Saturday, April 27, 2019

Professional & Student Cold Food, Ice carving & Pastry Salon

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

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

Programs in

• Culinary Arts • Baking and Pastry Arts• Brewing Science • Hotel Restaurant Management

For More InformationNorth Campus 851-1391 City Campus 851-1034

Visit our website at www.CCIKnives.com

Proud Supporters of the ACF Greater Buffalo New York Chapter for over 20 Years!

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Superior Culinary Master®

Culinary Quiz

Answers:1. Hot coffee, Irish whiskey, sugar and cream2. Mashed potatoes, with kale or cabbage and

spring onions3. Bangers are a variety of flavored

sausages made from pork, lamb or beef.4. Drisheen is an Irish blood sausage5. 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

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