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Inside:
Meeting Information ~ Front page
Board Members/Committees ~ page 2
President’s Message ~ page 3
2010 CASA Board ~ page 3
Student Hot Food Team ~ page 4
Minutes from Nov. Mtg. ~ page 5-6
Jobs & Raffle ~ page 6
Culinary History ~ page 7
News from the Table and a BIG Thank
You from Jeff Jones ~ page 8
Pictures from Nov. Meeting ~ page 9
On The Front Burner ~ pages 10-11
Membership Application ~ page 12
Associate Members ~ page 13
Calendar 2009/2010 ~ back page
ACF Chefs’ Association of
Southern Arizona
Monthly Meeting
December 14, 2009
The Arizona Inn 2200 E. Elm Street Tucson, AZ 85719
CLICK HERE for map
Host: Chef Sam Allison
Sponsor: U. S. Foods
Program: Red Bird Farms
2:45 pm: Networking and Registration
3:00 pm: General Meeting/Program
4:00 pm: Raffle & Adjournment
4:15 pm: Social and Networking
December, 2009
Happy
Holidays
If you would like to bring items to the meeting to donate for the raffle, please feel free to do so.
Thank you
For being December’s meeting sponsor at The Arizona Inn
Officers: President: Odell Baskerville ~ 331-0900 Vice President: Elizabeth Mikesell H-573-9936 Office-206-5128 Secretary: Robert Kaslly ~ 240-4976 Treasurer: Ralph Chavez ~ 393-6527 Directors at Large
Steven Gendel, Chairman 318-3448
Issa Moussa ~ 577-5665
Ramon Delgado ~ 349-6635
Trustees:
Ellen Fenster ~ 743-7022
Albert Hall ~ 232-0101
Mario Diaz de Sandy ~ 301-1300
Alan Zeman ~ (602) 332-3448
Steering Committee & 2009 Education Committee Sam Allison ~ 232-4051
Committees & Chairs: Apprenticeship: Robert Kaslly ~ 240-4976
Scholarship: Membership: Joe Rice ~ 631-7793 Certification: Sam Allison ~ 232-4051 Culinary Competition: Elizabeth Mikesell ~ 573-9936 Office~206-5128 President’s Dinner: Ellen Fenster ~ 622-3303 Nominations Committee: Odell Baskerville ~ 331-0900 Aris Cabrera ~ 377-0699 Golf Committee
Jeff Jones ~ 298-0544
Mario Diaz de Sandy ~ 301-1300
Bill Bode ~ 331-8729
Association Manager & Roadrunner Editor: Jeanie Merideth PMB #139; 3305 N. Swan Rd. #109 Tucson, AZ 85712 Phone: (520) 299-6787 Fax: (520) 299-6431 [email protected] [email protected]
ACF CASA Officers & Committee Chairs 2009
PLEASE SIGN IN AT MEETINGS
Page 2 Roadrunner Review
As my second term as President draws to a close, I feel that a recap of the past two years is in order. It has been a time of change as we made inroads to make The Chef’s Association of South-ern Arizona a more “user friendly” organization. We have revamped our meeting format by streamlining the procedures to focus on what we felt were of more interest to our members. That focus became more toward the educational semi-nars with the business information accessible to those who were interested. At times, I felt that we were fighting the effects of a poor economy and the challenges that a situa-tion such as this can create. Membership renewal became a focus as we repeatedly encouraged Chefs and Associate Members to rejoin our ranks.
As Officers, we analyzed what it is about our organization that would appeal to our members, reinvigorate that feeling of mutual trust and reignite the energy that was sorely missing.
I believe that we, as an Association, learned more about ourselves and what was important to us. I would like to believe that whenever a member needed us, we were there to answer the call.
Now, it is time to pass on to the new Officers the
duties and responsibilities that come with the lead-ership of The Chef’s Association of Southern Ari-zona. I have great hopes that they will make the changes necessary to assist our organization and promote the growth it needs. These new officers will bring fresh ideas and continue the reinvention of our organization. I look forward to supporting this new team and its endeavors.
In closing, I would like to thank all of you who helped me during my time as President. In the past two years, I have learned so much about loy-alty and dedication. I carry memories of truly ex-ceptional people that I will always be indebted to for their support and friendship.
Wishing you the best during this Holiday Season and the New Year to come.
Odell Baskerville
Chef Instructor
The Art Institute
2009 CASA President
President’s Message by Chef Odell Baskerville
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2010 CASA BOARD
Jason Jonilonis (Sol Casinos) President
Aris Cabrera (Doubletree Reid Park) Vice President
Ralph Chavez (La Posada ~ Green Valley) Secretary
Robert Kaslly (Mountain View CC ~ Saddlebrooke) Treasurer
TRUSTEES: Sam Allison (Arizona Inn)
Mario Diaz de Sandy (Torres Blancas CC) Todd Eanes (The Art Institute of Tucson)
Ellen Fenster (Chantilly Tea Room)
DIRECTORS AT LARGE Odell Baskerville (The Art Institute of Tucson), Chairman
Ramon Delgado (Desert Diamond Casino) Elizabeth Mikesell (Pima Community College)
Student Hot Food Team
Submitted by Chef Elizabeth Mikesell, CEC, AAC
As I write this, the students representing our chapter and Pima College are busily
getting ready for the competition this Saturday, November 21st at the Art Institute of Tucson. Because of the deadline for this article, I will not be able to fill you in on the details of the competition. We have six students vying for five positions. They are Luis Estrada, Jenny Morales, Luis Maybe, Jesse Maldonado, Blakey Gearin and David Rus, all very talented and a delightful group of individuals.
We have as our judges: Lead judge and Western regional Vice President William (Bill) Franklin, CMC, AAC, Jill Bosich, CEC, AAC former team member for the ACF Culi-nary Olympic team and Paul Kasper, CEPC, AAC, all extraordinary in their fields. Thank you to my co-coach Jason Jonilonis who has been spectacular in leading the team to higher levels of achievement. Thank you to Sol Casinos for all their involvement allowing Jason and Blakey to be at practice each week and for their contributions in all other ways. Thank you to Pima Community College for allowing us to use the kitchen for prac-tices. Thank you to the Art Institute of Tucson with Bill Sy and Odell Baskerville for hosting the competition and thank you ACI and the Art Institute of Phoenix for helping offset the costs of the competition. Thank you to Shamrock Foods for all the weeks of donations deliv-ered to the college (sometimes by Kevin Boyle himself) of flat fish for the team to practice fabrication. Thank you to Steve Tidwell and Blessing Seafood for allowing Steve to give a demonstration to the team on how to fillet flat fish. Thanks so very much to Saint Ellen Fenster who came every week stopping at the store to buy what we needed and doing the dishes for the team. A big thank you to Aris Cabrera and the Doubletree for hosting the din-ner for the judges and the judges meeting. Also, a big thank you to Mike Hansen for donat-ing the rooms at La Posada for the judges on an extremely busy weekend in Tucson. Thank you to Haley Trego of Canyon Ranch resort for donating the nutritional information for our recipes. She has done it the last three years and never a complaint.
RESULTS OF COMPETITION:
First Place: Art Institute of Phoenix (Silver Medal)
Second Place: Arizona Culinary Institute (Silver Medal)
Third Place: Pima Community College (Bronze Medal)
Congratulations to all the teams for a job well done and thank you for the support of our chapter. It was the first time competing for all the competitors and they did a fabulous job.
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Chef’s Association of Southern Arizona
Meeting Minutes ~ Annual Meeting ~ Voting of 2010 Board
Monday, November 9, 2009
Host: Chef Bill Sy
The Art Institute of Tucson
The meeting was called to order by President, Chef Odell Baskerville at 3:15 p.m.
Pledge of Allegiance
Welcome and Introductions
Quorum Check: Voting rights restored for the following individuals:
Steven Gendel
Connie Campbell
James Johnson
Greg Hathaway
Chuy Garcia
Financials: Jeanie Merideth gave the financial report and it was reviewed.
Golf Tournament: Bill Bode spoke about the Golf Tournament happening tomorrow, Tuesday, November 10th. On one of the
events they are hosting, the proceeds are going to a scholarship fund for a boy who lost his father in Iraq. We will post the re-
sults on the website.
Iron Chef: Chef Elizabeth Mikesell gave a summary of events that happened at Tucson Meet Yourself. She also handed out
certificates to those who placed.
Introduction of Candidates: 2009 President, Chef Odell Baskerville, introduced the slate of candidates for 2010. Chef Bask-
erville then introduced Jason Jonilonis and Aris Cabrera who are both running for President and Vice President. Jason, Execu-
tive Chef with Sol Casinos, spoke of why he became a chef and why he would like to be in charge along with his desire to create
a unified front for our community. Aris Cabrera, Executive Chef with The Doubletree Reid Park, spoke to the attendees. He
spoke of his culinary background and what he thinks it takes to have this passion. Aris spoke of the need to establish more pub-
licity around the community, getting more houses involved and would like the opportunity to give back to CASA what it has
given to him. Aris also thanked the students who are in attendance and told them they are our future culinarians.
Jeanie explained the rules to eligible members. The same two are running for President and Vice President. Do not vote for the
same person as President and Vice President as it will void the vote. Eligible members were told to scratch Mario Diaz de
Sandy from the Treasurer position as he has elected to opt out and to be Trustee. They were also told to scratch Robert Kaslly
from Trustee as he will be Treasurer. The rest of the ballot is uncontested. Please fill out every category.
Education Seminar: Odell Baskerville introduced Chef Bill Sy of The Art Institute of Tucson. Chef Sy conducted a demon-
stration on melon carving. Chef Sy is going to Shaing Hi next week to judge a huge international competition.
Election Results: Chef Odell Baskerville announced the results of the election and presented the 2010 Board for CASA. It is
as follows:
Jason Jonilonis (Sol Casinos), President
Aris Cabrera (Doubletree Reid Park), Vice President
Ralph Chavez (La Posada ~ Green Valley, Secretary
Robert Kaslly (Mountain View Country Club ~ Saddlebrooke), Treasurer
Trustees:
Sam Allison (Arizona Inn)
Mario Diaz de Sandy (Torres Blancas Country Club)
Todd Eanes (Art Institute of Tucson)
Ellen Fenster (Chantilly Tea Room)
Directors at Large:
Odell Baskerville (Art Institute of Tucson), Chairman
Ramon Delgado (Desert Diamond Casino)
Elizabeth Mikesell (Pima Community College)
Page 6 Roadrunner Review
Minutes from Monday, November 9, 2009 Con’t.
Raffle: Conducted by Ellen Fenster. Items raffled were:
Serving Bowl
Wine
Culinary Arts Book
Platters (3)
Cinnamon Walnut Cake
Gift Certificate to the Bistro (The Art Institute) for 2 (3 course meal tasting)
Adjournment: 4:55 p.m.
Serving Bowl Wine Culinary Arts Book 3 Platters Cinnamon Walnut Cake Gift Certificate for 2 to the Bistro (3 course meal tasting) We raised $86.00 from the raffle. Please remember to bring any
items you would like to donate for the raffle.
CASA RAFFLE ITEMS:
Michael J. McDermott 520-990-0567 Cell [email protected] http://www.youtube.com/user/mmcd900 www.chefssecret.net CLICK HERE to view resume and qualifications. New to Tucson. I am actively seeking a position with an organization in which I can be a viable team member. I am also available on a contract basis. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ We are looking for 4 people that have great carving skills to work per diem on December 2 and 3 for a corporate party. The hours are approximately 10 to 2 and the pay is $14/hr. If you are interested, contact Kim (see below) Kim Kammann Lamb Special Events Coordinator Port-A-Pit Catering 24 E Flores Tucson AZ 85705 800-318-8999 520-888-3000 ext 3 Cell 520-271-9998
JOB ANNOUNCEMENTS & JOB NEEDS:
Roadrunner Review Page 7
Culinary History: A Historical Review of Master Chefs
Presented by:
Alfred H. Friedmann—M.Ed.
CEC.CCE. AAC.
The seriousness of the world food problem demands as much
balanced judgment as each of us can bring to it. Above all, it is
too serious a problem for catchy phrases or Ideological biases.
Such widely quoted statements as Dumont’s, *1 that “by con-
suming meat, which wastes the grain that could have saved
them, last year we ate the children of Sahel *2 Ethiopia, and
Bangladesh,” are only sweepingly simplistic but patently false
in their implications
BOTTLE MAN (1749-1841) On his attempted conquest of Europe, Napoleon Bonaparte’s armies were bogged down in the knee deep snowy Russian Country side. The Emperor’s soldiers suffered from a lack of warm clothing and fresh foods. The Russians pillaged and burned their own villages to the ground, slaughtered their animals while the deep snow prevented the gleaning of fresh vegetables. “An Army Marches on Its Stomach “ a quote attrib-uted to Napoleon as he witnessed havoc amongst his starving soldiers. The Emperor could not help but notice his armies falling prey to another enemy, Scurvy. *3 Dis-turbed by the debacle of his campaign, Napoleon in 1800 offered the huge sum of 12,000 French Francs *4 to any one that came up with a means to preserve fresh vegetables, fruits, meats etc. Smoking, drying, salting, fermenting (the most widely used methods of food pres-ervation of the day) was considered an unsatisfactory method of food preservation. It was the cause of a terri-ble scourge, SCURVY. Circa 1795, a 25 year old accomplished chef, Nicholas Appert, former champagne salesman, confectionary store owner, dabbled on and off for ten years researching a better means of preserving food. The young chef consid-ered destroying fermentation that caused animal and vegetable substances to spoil via negative chemical re-actions. The chef came up with the idea of applying ex-tremely high heat to thick walled, wide mouthed glass bottles containing selected food items. He stuffed thick walled glass containers with an assortment of fresh meats, vegetables, inserted a cork in the aperture and sealed the top with wax. Subsequently, boiled the glass containers filled with an assortment of food in a Bain Marie at extremely high temperature for a prolonged pe-riod of time. Appert’s invention became an instant hit. The extreme heat eliminated the dreaded fermentation; the bottle’s contents were more palatable. Grimod de La
Reyniere, the Parisian Food Critic of the day, wrote about Appert’s creation it in his food column. The young chef’s creation soon came to Napoleon’s attention. Appert was the recipient of the 12,000 francs. Unfortunately, foods packed in glass bottles were not practical for use by the army. Transported over bad roads, bottles were tossed about breaking into smither-eens before reaching their intended destinations. War-ships carrying Appert’s bottles stuffed with food suffered from equal carnage especially throughout rough seas. The patent for Appert’s invention was awarded to Eng-land because it was more industrialized than France and had a highly developed tin industry at the time. Great Britain hand produced tin cans replacing the pres-ervation of foods in glass bottles. Until the Americans invented the can opener, tin cans were opened with a hammer and chisel. Peter Durand, the British inventor of tin food cans, admits to the oversight. The ability to pack food into the tin can but he never gave a thought how to open the cans to remove the contents without hammer and chisel. Primitive can openers came aboard approximately 50 years after the invention of the tin food can. P.S. ~ The modern can opener, with a cutting wheel that rolls around the rim, was invented by William Lyman of the United States in 1870. The only change from the original patent was the introduction of a ser-rated rotation wheel the Star Can Company of San Francisco in 1925. The basic principle continues to be used on the modern can openers and it was the basis of the first electric can opener, introduced in December 1931. Pull open cans, patented by Ermal Fraze of Ohio, debuted in 1966. *1- DUMONT: French Virologist- 1975 *2- SAHEL: Narrow band of semi arid land south of the Sahara *3- SCURVY: Debilitating disease due to a lack of vitamin C-fresh green vegetables, fresh fruits and more. Tends to cause spongy gums, loss of all one’s teeth, internal bleeding of the skin, often leading to death. *4- Present day money exchange 12,000 Francs, equals $ 250.000. *5-Louis Pasteur’s invention is referred to as Pasteuriza-tion whereas Nicholas’s successful experiment is referred to as Appertisation.
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NEWS FROM THE TABLE ~~ Submitted by: Hedy Feuer, Redditt Sales
With cooler weather coming on, it’s time to start thinking about the holidays, which repre-sent a perfect season to promote special events and services that will make it easier for time-strapped customers to meet with family and friends. This year more than ever, it’s important to emphasize value and uniqueness, to make sure your operation stands apart from all of the competition. With consumers spending their dol-lars cautiously, extra attention needs to be paid to the price point of holiday offerings, perhaps by turning to foods like pasta, alternative cuts of meat like pork shoulder or beef shanks, and the large range of international specialties that emphasize ingredients like rice, beans and leg-umes and vegetables—rather than expensive proteins. Fortunately, many of these items, from Spanish paella and country French cassoulet to pulled pork and lasagna, are all comforting and hearty for winter weather, yet festive enough to carry holiday meals in style. • Offer family-style menus for holiday events such as office parties, family reunions and other group gatherings; • Theme dinners and special menus are especially appropriate this time of year, such as a traditional Italian Feast of the Seven Fishes to an all-American turkey dinner with all the trimmings ; • Consider creating express lunches or early-evening shoppers specials that can be served quickly to folks who are in an extra hurry during the holidays;
Takeout meals and meal components are particularly in demand this time of year, whether intended for busy weeknight family fare are or a special at home or office event; • Prix-fixe and multi-course menus are great for splashy holiday dining, perhaps includ-ing a specialty cocktail, wine or champagne.
I would like to thank EVERYONE who participated in the 2009 CASA Golf Tourna-ment. Thank you ~~ Ellen Fenster (cookies) and Aris Cabrera (cookies and breakfast burritos); Christine Federico (raffle tickets at check in and driving the drink cart); Ralph Chavez (check in help); Mario Diaz de Sandy (check in help) and Jeanie (check in). A big thank you to Bill Bode who had a big hand in all this and all the hard work he did for me. Many, many thanks to all the chefs, managers, colleagues and friends that played and donated prizes. Without all of you and your dedication, the golf tournament could not be successful. We also raised over $300 for MacAidan, the 5 year old who lost his father in Iraq.
Thank you from Jeff
Jones
Page 9 Roadrunner Review
November 9, 2009
The Art Institute of Tucson
Roadrunner Review
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THE BRATWURST CAPITOL OF THE WORLD?
You may have guessed it but I know it. It’s Milwaukee, Wisconsin. Having made my living in Hales Corners, a suburb of Milwaukee, I served my share of bratwurst and feel obligated to share perhaps more than you want to know about this German breed of Wurst. Our firm Theurich Catering Service largest tailgate party was served in Tampa Bay, Florida for a total of 7000 Tampa Bay Packer Backers. I asked my fellow International Caterers Association board member Ed Shamas owner of Orange Blosssom Catering Service in St. Petersburg to help me accomplish this feat. Ed furnished much of the personnel, serv-ing equipment and Bar-b-q grills. I had met the host of this Packer Backer tailgate party in a corporate tent while I was serving the Greater Milwaukee Open Golf Tournament. He was amazed as the apparent ease at which we served 3 meals a day for thousands of people in 25 large tents for corporate of this PGA Golf Tournament. He went on and on about how delicious every menu item was how effectively, in the heat of the day, we served all the cold foods truly chilled and the hot foods served hot. He told me he was in charge of this big party in Tampa Bay, Florida, which is 1500 miles from Milwaukee and how disappointed he was with their local caterer. He asked me if we would travel as far as Tampa, Florida. I didn’t have to give that question a second thought and replied with a resounding yes. The party was for members and friends of The Tampa Bay Packer Backers. We planned the entire party on the phone. First we increased the price by 50 cents per per-son and negotiated it to 25 cents per person. We made note of all the shortcomings of his present caterer and made it a point to excel at problems on that long list. The male employees that I brought along were dressed in Lederhosen (short leather pants with leather harness suspenders} and German Dresses for the ladies (Dirndls). A German Band from Mil-waukee complimented the true Milwaukee atmosphere as well. We grilled 14,000 lbs of Bratwurst. 10 beer trucks with 6 taps on each truck insured that the Packer’s thirsts would be fulfilled and gratified. The party worked out very well and gave evidence what our caterers association was all about helping one another. ~~~~~~~~~~ One of the largest Bratwurst parties is held annually in the capitol city of Madison, Wisconsin - 85 miles west of Milwau-kee. It’s known as the Johnsonville World Largest Brat Fest served on Memorial Day week end since 1983; 37,000 pounds of Johnsonville brats were served. That’s 207 tons or 189,432 Brats placed end to end would reach 196,000 miles. Over 63 celebrity cashiers; 1,960 pounds of onions served; 161 Gallons mustard served; 4,082 pounds of Sauer-kraut. Over 1/2 million dollars raised for local groups and charities from 1983 to 2007. ~~~~~~~~~~ Bratwurst is the sausage of Oktoberfest in Munich, Germany. I have attended that celebration for several years. The following information has been gathered from my German Ancestors, my own knowledge and that of my sausage purvey-ors, fellow caterers and volumes of history books. ~~~~~~~~~~ A bratwurst (pronounced: braht-wurst is a sausage composed of pork, beef, and sometimes veal. The name is German, derived from Old High German brätwurst, from brät- which is fine chopped meats and seasonings. Though the brat in bratwurst describes the way the sausages are made, it is often misconstrued to be derived from the German verb "braten", which means to pan fry or roast. Etymology aside, frying and roasting are far from the most common methods of preparation. Bratwurst is usually grilled over chunk charcoal and sometimes cooked in broth or beer. Some add onions to the beer as well.
ON THE FRONT BURNER By Miles Theurich
History The original probably comes from the region of Thuringia, where it is traditionally known as Thüringer Rostbratwurst. The oldest known recipe is from 1432.. Documents discovered in 2000 in the Weimar city archives by Hubert Erzmann, an amateur histo-rian, codify the law regarding production of Thuringian Rostbratwurst. These laws would make bratwurst one of the world's first regulated foods. In Germany, there are also other regional variations. In Nuremberg, the bratwurst are considerably smaller, approximately the length and thickness of an adult's thumb. Perhaps the most popular sausage in Germany, Nürnberger Brat-würste / Nürnberger Rostbratwürste is also protected under EU law with PGI status. The German Government has established “Purity Laws” for food products and beer made in Germany to protect purity and integrity of Beer. The Purity Law or Reinheits-gebot allows no subs established for beer was established in 1516 century to insure consistency in the basic ingredients Nurn-bert Bratwurst is traditionally soaked in milk, roasted, and served three abreast on a bun with mustard, this pork-based wurst is recognized in markets and restaurants across Germany, and prepared according to taste (broiled, smoked, grilled, etc.). Fresh marjoram is often attributed to be one of the important flavors in this distinctive sausage. In the Franconia region, the bratwurst are long and thin, often served in pairs. During World War I, when anti-German sentiment ran high in the United States, brat-wurst was called "liberty sausage" there. Eating practices and traditions Germany How the sausage is served can vary according to the region. In Thuringia, the sausage is often eaten with a hot or sweet Ger-man mustard, with ketchup and a bread roll, or sliced and eaten as Currywurst. Further south, the bratwurst are often served "pinched" in a bread roll, much like a forerunner of the American hot dog bun. It is a very popular form of "fast food" in German-speaking countries, cooked and sold from small stands and street vendors. Recipes for the sausage can also vary; some sources list over forty different varieties of German bratwurst. The "Wurstkuchl" in Regensburg, Germany is the oldest brat-wurst restaurant still in existence. It was established shortly after 1146 and has been serving Bratwurst to dock workers. Today it mostly serves as a tourist attraction but still roasts bratwurst the traditional way. A giant wurst-and-bun statue can be found at the main intersection of Holzhausen, the location of the German Bratwurst Mu-seum (Deutsches Bratwurstmuseum). The museum, run by the Friends of Thuringian Bratwurst, opened in 2006 and is devoted only to the Thuringian sausage. The oldest Document in the Museum mentions the bratwurst first time in 1404 in Thuringia. In 1410 followed the County of Katzenelnbogen. United States In the United States, bratwurst (colloquially known as "brats") are usually eaten on a hot dog bun, brat bun or a hardroll, topped with mustard and/or many of the other condiments often eaten with hot dogs. These may include ketchup, onions (grilled or raw), sauerkraut, pickle relish, shredded cheese, mayonnaise, and others. The bratwurst is occasionally served as a pair of links nestled in a buttered hardroll with these same toppings; this is called a 'double brat'. Within the US, bratwurst, while not strictly a regional cuisine, is strongly identified with areas of the US where German and other Northern European immigrants settled in large numbers, like Sheboygan, Wisconsin, which is informally known as the "Bratwurst Capital of America". The city celebrates "Sheboygan Bratwurst Days", a community festival held on the first Thurs-day through Saturday of August each year. Bratwurst is especially popular in a region stretching from Chicago, Illinois up through Wisconsin into Minnesota; Milwaukee, Wisconsin is also a center of bratwurst appreciation. Johnsonville Foods, the nation's largest bratwurst maker, is based in Sheboygan Falls, Wisconsin. Other traditional Wisconsin brat manufacturers in-clude Klement's Sausage Company and Usinger's, all based in Milwaukee. The city of Madison, Wisconsin, holds an annual festival billed as the "World's Largest Brat Fest". The four-day charity event sees tens of thousands of brats sold by "celebrity" cashiers, usually local television, radio, and government personalities. Brat Fest's self-proclaimed world record is 189,432 brats consumed during the 2004 event. Throughout Wisconsin, the "brat fry" is a popular fundraising technique; brats are grilled outdoors and sold for the benefit of a charity organization. Another town with German-American roots is Bucyrus, Ohio, which is known for its unique recipe incorporating caraway seed. It holds a bratwurst festival annually in mid-August attracting over 100,000 visitors annually. A Bucyrus-style bratwurst is served split on a rye bun with sauerkraut, mustard, and chopped white onions. The type of bratwurst most commonly found in the United States are the larger variety (as opposed to the smaller "Nuremburg-style" bratwurst), approximately 1 inch in diameter, reddish-brown in color. They are most often made 5 or 6 to the pound, how-ever it’s not unusual to find them 4 to the lb, and made of some combination of beef and pork and is sometimes smoked. Brat-wurst made exclusively with chicken or turkey are increasingly found in American grocery stores. In more exclusive grocery
stores, bratwusrt made with duck and chicken are also available.
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CASA ASSOCIATE MEMBERS
Please use their services
If your Company name
does not appear, please
contact the CASA office
at
(520) 299-6787
Mike Murphy 232-2727 Chris Federico 232-2729 [email protected]
www.arbucklecoffee.com
Community Food Bank Lei Florentino 622-0525 ext. 216 [email protected]
SERVSAFE
Merit Foods of Arizona Robert Richter 884-8232
Mission Linen Supply Joe Rice 622-4811 631-7793 (Cell) [email protected]
Joey Curtis 403-0745
Jerry Medley 480-226-1183 800-289-3663 [email protected]
Mike Henry 481-9093 [email protected]
Alan Zeman 602-332-9166 [email protected]
Bill Bode 331-8629 [email protected]
Dave Lalli 401-3851 [email protected]
Tom Redditt Sales Agency
Hedy Feuer 885-8819
Jeff Jones 298-0544 [email protected]
Roadrunner Review Page 13
ACF Chefs’ Association of Southern Arizona
Jeanie Merideth, Association Manager PMB #139;
3305 N. Swan Rd. #109 Tucson, AZ 85712
Address Service Requested
MARK YOUR CALENDARS FOR 2009/2010 Email [email protected] or call the CASA office at (520) 299-6787 to schedule your house.
January 11, 2010 May 10, 2010 September 13, 2010
Arbuckle Coffee
February 8, 2010 June 14, 2010 October 11, 2010
March 8, 2010 July 12, 2010 November 8, 2010
April 12, 2010 August 9, 2010 December 13, 2010
___________________________________________________________________________________
Thank you to everyone who hosted in 2009 & for those hosting a meeting in 2010 !!!
Working together as a group is what makes CASA SUCCESSFUL!
WHAT MONTH ARE YOU GOING TO HOST???? WE NEED HOUSES NOW !!!
