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Inside:
• Meeting information-front page
• Board Members – page 2
• President’s Message – page 3
• Calendar of Events—page 3
• Kitchen to Kitchen —pages 4-5
• Culinary History—page 6
• ACF Western Regional Conference Information—page 7
• Minutes from January meeting– page 8
• Job Posting—page 9
• Photos from January meeting – page 9
• Membership Application – page 10
• Associate Members – page 11
• Proxy form – Back page
Publication of The ACF Chefs’ Association of Southern Arizona
N
February, 2009
ACF Chefs’ Association of
Southern Arizona
Monthly Meeting
February 9, 2009
Doubletree Reid Park
445 S. Alvernon Way
Tucson, AZ 85711
Host: Chef Aris Cabrera
Educational Seminar by Chef Warren Weekes
2:45 pm: Networking and Registration
3:00 pm: General Meeting/ Education Seminar
4:00 pm: Raffle & Adjournment
4:15 pm: Social and Networking
Page 2
Officers:
President
Odell Baskerville ~ 325-1541
Vice President
Elizabeth Mikesell
H-573-9936 ~ O-206-5128
Secretary
Robert Kassly ~ 206-5117
Treasurer
Ralph Chavez ~ 393-6527
Directors at Large
Steven Gendel, Chairman 318-3448
Issa Moussa ~ 577-5665
Barry Infuso ~ 206-5164
Trustees:
Ellen Fenster ~ 743-7022
Albert Hall ~ 232-0101
Mario Diaz de Sandy ~ (520) 625-3044
Alan Zeman ~ (602) 332-3448
Steering Committee &
2009 Education Committee
Sam Allison ~ 232-4051
Committees & Chairs:
Apprenticeship:
Elizabeth Mikesell ~ 206-5128
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
Golf Committee
Jeff Jones ~ 298-0544 Mario Diaz de Sandy ~ (520) 625-3044
Duane Frakes
Bill Bode
Association Manager &
Roadrunner Editor:
Jeanie Merideth
PMB #139;
3305 N. Swan Rd. #109
Tucson, AZ 85712
299-6787 Fax: 299-6431
ACF CASA Officers & Committee Chairs
General Meeting Attendance –
January 12, 2009 Voting: Active- Odell Baskerville Elizabeth Mikesell Barry Infuso Sam Allison Mario Diaz De Sandy Ellen Fenster Issa Moussa Connie Campbell Lindsay Wilson Steven Gendel Marc Ehrler Jay Canalva Gianluca Interrante Rob Reid Armando Delgado Al Stone Junior: Samantha Hernandez Retired: Miles Thurich Al Friedmann Douglas Marvin Agustin Garcia Associate: Stern Produce: Jack Goodhart Mission Linen: Joe Rice, Ken Martinson Shamrock Foods: George Gosnell, Bob Dikins, Bill Bode Merit Foods: Bob Richter, Robert Thomas, Valerie McCann Az. Restaurant Supply: Chris Federico Non-voting: Allied: Jeanie Merideth Luann Vosburg Guests attending: Greg Hathaway Michael Green Joshua Siqueiros Richard Serna April Danieles Nathan Sheridan Michael McDermott
Roadrunner Review
Remember to sign in at every
meeting you attend.
If you cannot make a meeting, be sure to send in
your proxy.
(Proxy located on the back of this
newsletter).
There are still many committees needing volunteers. Please sign up now to make YOUR CASA successful.
As we continue to move forward and make our
organization better, I see that we are facing some of the same challenges as other associations across the country.
One is that we need to find ways to raise money and improve our financial status. With the money in our treasury, we can go forward with our plans to fund educational assistance and make charitable contributions. In order to do this, we must lend some of our time and energies to make this happen. At our last meeting there was an effort made to encourage our members to participate in at least one of the existing committees. Many of you signed up and I, as an individual, was proud to see you make that commitment. It is not that we want to steal time away from your job responsibilities or the needs of your families. We are asking only that you give us whatever time you feel is possible; be it an hour a week or a day a month. So much can be accomplished with enough focused and concentrated effort.
I have to admit that in the past, I was not all that enthused about participating but I have come to have a better understanding of how an association can operate and a much wider view of what is possible.
At our next meeting, we will be asking our members to complete the committee rosters and involve themselves in the direction that our organization must take. When you are called upon to help, do what you can. You may be surprised that it can make a difference.
When we look back, we see the improvements we
have made this year and how we have strengthened our association. I want each member to know their efforts helped make it possible and they can be proud they did something to make a difference. So, please join a committee now and help us make 2009 a great year!
See you at the February meeting at the
Doubletree Reid Park to enjoy the hospitality of Chef Aris Cabrera and Chef Warren Weekes.
Odell Baskerville
Executive Chef
Arizona Inn
2008 CASA President
Roadrunner Review Page 3
President's Message By: Chef Odell Baskerville
January 12, 2009 April 13, 2009 July 13, 2009 October 12, 2009 Arizona Inn TBD Atria TBD February 9, 2009 May 11, 2009 August 10, 2009 November 9, 2009 Doubletree Reid Park Pima College La Posada TBD March 9, 2009 June 8, 2009 September 14, 2009 December 14, 2009 Spanky’s Skyline Country Club TBD TBD ________________________________________________________________________________________ We have a few houses set for the year but many more are needed. Don’t wait—SIGN UP NOW to get the month you would like to host a monthly CASA meeting. We need to work together for SUCCESS!
MARK YOUR CALENDARS FOR 2009
Email [email protected] or call the CASA office at 299-6787 to schedule your house.
KITCHEN TO KITCHEN
By Issa Moussa, C.E.C. Executive Chef
Skyline Country Club
Happy Valentine’s Day to you and yours February is the month of Love. With celebration, wining and dining, it is not always easy to balance alcohol and food. With some research, we have learned answers to the following questions to share with you, along with some additional interesting facts about alcohol. Why do many people eat cheese when drinking alcohol? How do we retain freshness in an opened bottle of wine? What causes some individuals to get hangovers? Why it is not a good idea to combine cheese with fish? What is the reason to burn the alcohol off liquor, before putting it into a recipe? Any food to some degree will slow down the rate alcohol is absorbed into the bloodstream. Fatty food, more than any other food, will slow down the absorption of alcohol into the blood. In this case, when eating cheese, which is a fatty food, the individual who is consuming the alcohol won’t feel the effects as quickly. To retain the freshness of your leftover wine longer, store it in smaller bottles where there is a minimum air space between the wine and the cork. The larger the space between the cork and the wine, the faster it will lose its freshness. Oxygen causes wine to oxidize which can make the wine taste old or after a long period of time, like vinegar. You can also use “Private Preserve” wine preserver which is an inert gas that is sprayed into the bottle and creates a layer over the wine to protect it from the air which makes your leftover wine last for a couple of weeks. After that time, you may use your wine for cook-ing. This product is used in wineries worldwide. You can purchase the wine preserver or other brands at most liquor stores or at Cost Plus. Leftover bottles of white wine should be stored in the refrigerator; red wines at a temperature less than or equal to 65º F. Alcohol overuse: Studies show that the human body breaks down vitamins and minerals; alcohol requires numerous minerals and B vitamins. Individuals that have caffeine addiction should consult their physician for advice of how much more vitamins and minerals they should be taking to supplement their bodies needs. Toxic substances created by the brewing and fermentation process of alcohol is one of the hang-over causes. The alcoholic beverages that contain the lowest of the toxic substances are Gin and Vodka.
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Continued on page 5
Containing the highest are Brandy, Scotch and Bourbon. The higher the sugar content, the more toxins in the alcohol. Also, the high sugar content in the mixer can play a big part of hangover i.e. a Dewar’s over ice creates less of a hangover than a rum and coke. The rule of thumb is the darker the drink, the worse the hangover. Dehydration is both a cause and a symptom of a hangover. Alcohol is a diuretic which means it in-creases urination. The more alcohol we drink, the more water the body loses. The liver and kidneys need to process the alcohol so when the body loses water, it struggles to rid itself of toxins. The body uses eight ounces of water to break down (metabolize) one ounce of alcohol. If there is not enough water in the body to break down alcohol, the individual will suffer dehydration, hangover, dry mouth, queasy stomach and headache. Medical research has shown a hangover needs a restful time for the body to heal as well to drink plenty of water, tomato juice or V8 juice. The very best cure for a hangover is prevention. Studies show that individuals who drink one or two alcoholic beverages a day will reduce their stress levels. Wine and beer may also control the body cholesterol levels and increase (HDL) level, which is the “good” cholesterol. To reduce the fishiness of a seafood recipe, add whiskey, sherry, or brandy. Remember not to mix fish with cheese; the age of cheese will transfer its flavor to the fish and give the fish an old taste. When alcohol is added in the early stage of cooking, the alcohol content will be weakened but it will greatly improve the flavor of the ingredients. If you wish the taste of the alcohol to be pronounced, add the alcohol near the completion of the cooking process. To avoid curdling when using wine in recipes containing dairy products, add the wine before adding the dairy. When using liquor in recipes, you should count the wine and /or liquor as part of the total liquid. When using hard liquor or wine for cooking, you should burn the alcohol out of it by heating it separately and lighting it into flame so you only taste the smooth flavor and not the harsh taste of the alcohol. Remem-ber to watch for the flame of alcohol burning off so you don’t burn the kitchen down with it. A cup of wine will reduce to a ¼ cup in approximately ten minutes of cooking time.
Some of the traditional Wine or Liquor / Food combinations:
Red wine is usually used in red meat dishes such as stews, sauces, gravy and meat marinades. White wine is best when used in seafood dishes, chicken, veal and pork. It is also used in white meat and fish marinades. Brandy is usually used in chicken, fish and meat dishes. It is also very popular in custards, pudding and fruit compotes. Rum is excellent in sweet sauces and desserts which contain tropical fruits like pineapple. Marsala, Sherry and Dessert wines are usually used in sauces for poultry, veal, venison, lamb and ostrich. They are also used to flavor soups, sauces and desserts.
Page 5 Roadrunner Review
Culinary History: A Historical Review of Master Chefs
Presented by: Alfred H. Friedmann—M.Ed. CEC.CCE. AAC. “….we fixed the hour for dinner 8:15 and chose a comparatively simple dish that I happen to love Les oeufs toupinel. For this dish, baked potatoes are scooped from their shells, coarsely mashed with butter and returned to the shells with a julienne of ham and truffles. A hollow is left in the center for a poached egg which is covered with Mornay sauce. The potatoes are quickly returned to the oven to be gratinéed. To be perfect, the yolk of the eggs are to be runny”. “cooking is like music in that, once composed , it re-quires great interpreters to keep it alive”) Alexndre Dumaine Who Was Master Chef Alexandre Dumaine? (1895-1974) Dumaine’s peers recognized Alexandre as the greatest interpreter of Carême, Vatel, Prosper Montagué , and Escoffier in our Generation. Alexandre and his spouse, Jeanne, purchased the Hôtel de la Côte-d’Or in Saulieu a province of Burgundy, France circa 1930. Saulieu’s na-tives maintained not many travelers stopped in Saulieu prior to the Dumaine’s settling in the town. According to the town’s inhabitants’ “the town has become a center of pilgrimage for Frenchmen and non Frenchmen who want to partake of the glory of la cuisine francąise”. The Hotel’s restaurant is part of a twenty six room edi-fice. As are the outside surroundings, the hotel’s en-trance is a combination lobby, sitting room and bar. To appreciate a great restaurant like the cuisine of the Côte-d’Or, one should never speed in for lunch or dinner. It has been told that a savant gourmet once ordered su-preme of salmon en papillote to be served among other dishes for his birthday lunch for twenty guests. The menu had been plotted like a battle operation weeks in advance. At 7 A.M., the morning of the birthday, the salmon trout were fished out of the cold
waters of Lake Amecy some 200 miles away. A truck was waiting to hurry them to the Côte-d’Or. The driver stopped twice en route to phone his road progress. At 11:30, pulled up at the hotel and the kitchen brigade took over. Chef Alexandre explains, “much of the cook’s talent lies in his sense of precise timing. As a guest at the Côte-d’Or, you have the responsibility of absolute punctuality. If you are not prepared to meet it, better not come. You will spoil the dish and break everybody’s heart”. Salvatore Dali once announced a visit months ahead, “I shall be coming in the spring” he wrote. I am Spanish and I want to eat what my king ate in the spring season”. Mr. Dali was served a cold saddle of hare accompanied by gooseberry jelly, which according to the files, had been a great hit with Alfonse Xlll. Amongst the restaurant’s frequent famous clientele the Spanish King Alfonse Xlll, The Aga Khan, Prince Rain-ier lll of Monaco, Orson Welles, Edith Piaf, Charlie Chaplin, Vivien Leigh, Gary Cooper, Salvador Dali amongst others. The chef does not believe in mystique or in secrets. To him the history of French cuisine is an open book and he will share his knowledge with anyone. Dumaine’s culi-nary philosophy equates the purchasing of a Beethoven original score or a Stradivarius violin to what good it does. The buyer, if he is not a Vladimir Horowitz or a David Oistrakh, Alexandre feels that without a kindred soul presiding over the stoves in, his house which had entertained the great of his world, could quickly disap-pear into dusty memory even if the walls remain. When Dumaine announced his intention to retire from de Côte-d’Or, numerous offers from numerous business-men offered huge sums to buy the hotel and it’s reputed golden reputation. Dumaine set about to select his heir in a gesture equivalent to an Olympic runner passing his torch to another runner who will race with the flame. Alexandre and his wife Jeanne had no children. Articles about the reputed Côte-d’Or hotel their chefs will be forthcoming in future articles.
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Page 7 Roadrunner Review
Chef’s Association of Southern Arizona Meeting Minutes
Monday, January 12, 2009
Host: The Arizona Inn The meeting was called to order by President, Chef Odell Baskerville at 3:20 p.m. Pledge and Introduction of all in attendance. President’s Report by Odell Baskerville: Thank you to Shamrock for being our meeting sponsor.
We have an opportunity to participate in the Arizona Restaurant Tour magazine (affiliated with the Phoenix chapter) if we would like to utilize these services. This would be a good opportunity to let everyone know what we are doing. The magazine needs 30 days notice to submit articles/information for publication. The subscrip-tion cost is zero. It is a 12 month publication.
Voting rights were restored for Connie Campbell and Miles Thuerich Secretary/Treasurer’s Report given by Jeanie Merideth: Last months general meeting minutes are approved. The year ended at $1,140 loss. Some of the money from fundraisers is used for administrative costs. We need new members!!! Please renew/pay dues when you receive your statement. We have a master calendar and people need to sign up to host a meeting. February still needs to be filled. Per Steven Gendel, Ramon should be hosting the February meeting at the casino. Please submit articles for YOUR newsletter to the office ([email protected]) one week before the meeting We need you to join a committee to ensure the success of CASA. This is YOUR organization and you need to donate some time even if it is a couple of hours here and there. We are all operating on staff reductions. There are restaurants closing and they are all generally scared. The more people we have, the more effective CASA will be. We need to get out there and let people know that CASA exists. Committee Reports: Culinary & Pastry Chef-of-the-Year: Elizabeth Mikesell Elizabeth presented Lindsey Wilson of Loew’s Ventana Canyon with her award for Pastry Chef-of-the-Year. Apprenticeship Nothing to report. Unfinished Business:
Steven Gendel spoke of the importance of continuing the
apprenticeship program. We need at least one more fundraiser to keep things going. Some ideas:
Collaborate with The Food Bank Booth at Farmer’s Market CASA Chef’s Cookbook – put out your best recipe
(information of submitting chef would be included). The cookbook could raise the profile of CASA.
Rummage sale as everyone has something they don’t need. Elizabeth spoke of how CASA could coordinate with The Food Bank to do a workshop and lunch. The workshop could focus on what organic products are available and how to use them in restau-rants and homes. The luncheon would be manned by the chefs. We could raise money for CASA. Could possibly do this in the spring. There Junior Hot Food Competition is February 21st. The fundraiser is usually before the competition but this year it will be held after the competition. There was a team at the college today and it went well. They are very capable. The Art Institute has won the last few years. The group competing this year consists of: Native Americans, Pima Community College students, a cook from Loew’s Ventana Canyon and Starr Pass. Reminder that Albert Hall is defending his title as Iron Chef. New Business: Connie from Catalina Magnet High School and Elizabeth from Pima Community College had their students come to the front and intro-duced them.
Before JTED came along, any special classes like culinary, came out of the schools’ budgets directly. Now JTED funds the specialty classes. These students have to pass some test equal to the ACT. It is very intense. Michael, one of the students, spoke about his pas-sion for cooking and what the program has to offer along with where it could lead him in the future.
Issa Moussa spoke of how he has mentored 13 apprentices in the last 30 years. Issa has an apprentice right now from Iraq. He is taking classes at Pima Community College. He has been doing a fabulous job. He is learning more and more stations. As long as they perform well at a station, they get to move and get more experience.
Old Business: None
Raffle Prizes: Carving Set donated by Odell Baskerville from the Arizona Inn. 2 bottles of wine donated by Ellen Fenster from the Chantilly Tea Room Cookbook donated by Odell Baskerville. CASA made $107.00 on the raffle.
Adjournment: Meeting was adjourned at 4:25 p.m.
Minutes from the General Meeting January 12, 2009
Page 8 Roadrunner Review
JOB ANNOUNCEMENTS/JOB NEEDS:
Michael J. McDermott 520-990-0567 Cell [email protected] http://www.youtube.com/user/mmcd900 www.chefssecret.net New to Tucson. I am actively seeking a position with an organization I can be a viable team member. I am also available on a contract basis.
If you would like to bring items to the meetings to donate for the raffle, please feel free to do so.
Photos from January 12th Meeting
Page 9 Roadrunner Review
Lindsey Wilson– First Place Pastry Chef Culinarian of the Year
Chefs Odell Baskerville and Sam Allison of The Arizona Inn
Chef Elizabeth Mikesell & students from Pima College
Connie Campbell &
Students from Catalina
High School
Roadrunner Review Page 10
Company Name _________________________________________
PROFESSIONAL 225.00
85.00
Roadrunner Review Page 11
Jeff Karcher 622-4946 [email protected]
www.arbucklecoffee.com Community Food Bank Lei Florentino 622-0525 x 216 [email protected]
Merit Foods of Arizona Robert Richter 884-8232 Mission Linen Supply Joe Rice 622-4811 Cell: 631-7793 [email protected]
Joey Curtis 403-0745
Jerry Medley 602-340-8389 [email protected]
Mike Henry 520-481-9093 [email protected]
Alan Zeman Cell: 602-332-9166 [email protected]
George Gosnell 624-8667
Jack Goodhart [email protected]
Dave Lalli 401-3851 [email protected] Tom Redditt Sales Agency Hedy Feuer 885-8819 [email protected]
Jeff Jones 298-0544 [email protected]
If your Company name
does not appear, please contact the CASA office
at (520) 299-6787
ACF Chefs’ Association of Southern Arizona Jeanie Merideth, Association Manager PMB #139; 3305 N. Swan Rd. #109 Tucson, AZ 85712
I, _______________________________________________,
A voting member of CASA, a chapter of The American Culinary Foundation,
do hereby grant this power of proxy to the bearer,
____________________________________________ He/She is empowered to represent me in all business proceedings including the cast-
ing of votes, as per CASA By-Laws valid for the following dates only:
Signature ____________________________ Date ________________
Chapter Secretary _________________________
Address Service Requested
Please fax to 299-6431
