I hope this letter finds you all in good health and happy. I know many of you had a busy weekend at your businesses; I hope it went smooth and you were able to spend a little quality time with family and friends.
We were approached by the Club Managers' Association with a unique and exciting opportunity to have our 30 April 2018 meeting at the Allegheny Country Club in Sewickley Heights. Our hosts will be Justin Kolance, GM and Dustin Bates, Exec Chef. We will be treated to an al fresco style dinner with fire pits a blaze! There will also be a cash bar. The cost is $30.00 per person. All guests are welcome. (Chefs, this is a good chance to bring your GM to a chef’s meeting)! Hors d’oeuvres and cocktails will start at 6:30pm and the general meeting/presentation at 7:00pm.
The presentation is on Salmon sustainability by William Bradford & Thomas Caruso Samuel & Sons Seafood and Bill Hewitt of Verlasso Salmon. There will be 1 CEH for the presentation. Their discussion will be on how the oceans are being over fished and how our food supply must become more sustainable to meet our consumption demands.
Reservations are required and can be made here: https://www.blacktie-america.com/calendar/event-details.cfm?id=1562. Additional information will posted on the website. For further information, please contact Chef Brian Buskey at (412)709-0330 or email at firstname.lastname@example.org
On Sunday, March 11, we held our Annual Gala dinner at St. Clair Country Club. Exec Chef Shawn Culp CEC, WCMC, MBA, his kitchen staff, the dining room staff, and club management did an outstanding job providing us with a wonderful evening. One of the surprises of the evening was the Champagne Wall. You walked up to the wall and a white gloved hand came through a curtained window and handed you a glass of champagne! It was certainly a point of discussion through the evening. The hors d’oeuvres were passed and displayed on a center table with an ACFPC ice carving. The dinner was over the top! The club went out of their way to welcome us and make for one of the best dinners we’ve had in a long time. Everything was expertly presented, and professionally served.
Along with our William Foust Scholarship Auction, we also had a new addition: A Chef’s Market. There was Duquesne Club Honey & Macarons, Relishes & Salsa from Chef Inzinga, Jam from Chef Meineke, Smoked Black Pepper & Smoked Himalayan Salt from Chef Bardy, Chocolate Bark from Chef Schrenk, Biscotti cookies from Chef Beatty, Sweet & Smokey Rubs from Bidwell, and ACFPC tote bags & tee shirts. The Chef’s Market Display was organized and arranged by Michaelle Buskey with a little help from Brian. The responses we heard about the market was very positive. I would also like to thank all the various supporters for their auction donations. There were golf packages, knives, uniforms, a quilt, various gift baskets, and more!
Chef of The Year, Norm Hart CEC, CCE, AAC, HOGT thanked the PTC staff and his wife for their support. Our Supporter of The Year was presented to Bidwell Training Center for their unwavering support; accepting the award was Ms. Valerie Njie Exec. Director/ SR. VP.
I would also like to thank the sponsors for helping to make this a memorable evening; US Foods, Paragon, Mastro Ice, Break Thru Beverage Group, Chef’s Warehouse, Reinhart Foodservice, Weiss Meats, and Euclid Fish. Without their contributions, the dinner would have not been possible.
Another first was a Student Table donated by the Chaine des Rotisseurs. There were students from CCAC, PTC, & Bidwell who had a chance to make new friends and share a fine meal.
A very special thank you to the Dinner Committee, without their hard work, the dinner would not have been possible. The Committee is; Chef Byron Bardy, Chef Cindy Tuite, Chef Brian Buskey, and Jill Kummer. This was also the second year we’ve gone to on-line reservations. This has been a wonderful addition in making the dinner more stream-lined. Thank you, Jill for making this possible.
Our March meeting was hosted by Eric Fair of Core Group. The presentation was on “Menu profitability” by Marco Auriti of DeCeccio Pasta and Mike Pierro of Schweid & Sons Meats. Marco discussed and showed power points on how DeCecco prepares the pasta using the local mountain water and flour. He explained where the plant is located, and how the water comes directly from the mountain to the plant. It is then filtered for use. He also mentioned how the pasta is dried and quickly packaged. An interesting note about the product is that you find very little, if any broken pieces and the stability of the product. Meaning that it holds its shape after cooking. Mike discussed how Schweid processes their beef and creates custom ground meat for a wide variety of clients who want their own special mixture. Their product is never frozen and comes in prepared patties at a certain weight per package. There were samples from both and the texture and flavor of the pasta and beef was fantastic.
I’m looking forward to an exciting meeting and a wonderful dinner on Monday, 30 April. I hope to see you there.
Rikk Panzera CEC, CCE, AAC