| |
|
 |
March 20, 2008 Fellow Chefs, “The further we expand our horizons as chefs, comrades and teachers to those upon whom we rely on, the better equipped we are to move forward successfully in our chosen profession” The Club Chefs of Connecticut would like to thank Owner Bob Richter of Empire Coffee for taking his time to share with us “in detail” his craft and passion for coffee. We toured each area of his facility starting from where the “Green Beans” arrive in burlap bags from countries like Columbia, Venezuela, Puerto Rico, Tanzania, Guatemala and Hawaii where they undergo a scrupulous process of roasting, quenching, drying and grinding and much more… Coffee Grader Karina Loop discussed the important grading techniques that are necessary in order to achieve a consistent, quality product. Distributor Irv Greenberg from DiMauroi distributors was on hand to speak with chefs regarding the distribution process. We are all grateful for having shared in this educational excursion and now have a much better understanding of the coffee grading, cupping and making process. Remember, in most cases it’s the last taste your member leaves your club with and one of the first they start their day with and it doesn’t hurt to be able to speak with them intelligently about it as well. Executive Chef Rafael Palomino from Sonora Restaurant dazzled us with his creations as we enjoyed a three course luncheon starting with Lobster Quesadillas, Duck Empanadas, Latin Salmon, and Paella to Short Ribs that fell off the bone. Desserts finished off our tasty meal with Tres Letches Cheesecake, Flourless Chocolate Cake and Tropical Sorbets which were all delicious. Thank you to all who attended in making this special day a reality. You will want to be at our last meeting of the season… Greenwich Country Club Executive Chef Keith Armstrong will be our gracious host and is anticipating creating an interesting menu utilizing some wonderful products being donated for our luncheon. We are extraordinarily fortunate to have with us Dr. Antonio Calles, President of Heartbrand Beef who is available for an exclusive workshop. Dr. Calles is regarded as one of the world’s eminent bovine geneticists and will have much to discuss.www.heartbrandbeef.com also, Rick Bishop from” Hudson Valley Foie Gras” will be speaking to us about his 100% natural humane ”cage free” Foie Gras. They have developed techniques using sustainable farming methods and are excited to share it with our group. Check out their website at www.hudsonvalleyfoiegras.com “David’s Treasure Tree” The Club Chefs of Connecticut is proud to announce that our 2007 November Showcase Gala Event at Woodway Country Club brought in a record donation of $10,000.00 in which we will be presenting to Kari Pollack and Stamford Hospital. There will be local press attending and we ask that each chef bring a clean chef coat for a photo opportunity. Dues are due Final Thought: We all understand that our busy lives can keep us from making certain trips and meetings; however, it would be very helpful in our planning process if you could respond to emails promptly ......even in the event you cannot attend. We look forward to seeing you in April and as always, thank you again for your commitment to our great organization! Mark LeMoult President, CCC
For
questions about this site, contact webmaster Mary Callahan |
 |
|
|