I hope you all had a great summer. As of today it’s chilly and the temperature is pretty erratic! I guess it’s common for us. Now that the weather is beginning to change, the last of the tomatoes, berries, squash, & fresh herbs from our gardens will make way for heartier foods that come along with the season. New local fall crops such as root vegetables, apples, corn, broccoli, cauliflower, peas, spinach, pumpkins, & squash are a sampling of what our area has to offer. For us in the north we start to move away from lighter fare and think warm items. Hearty soups & game meats always come to mind.
I always look forward to this time of year. The natural change to fall colors is a short-lived, but special beauty, that unfolds before us.
On Monday 28 August, we were treated to a wonderful ACF general meeting at the Duquesne Club. Chef Cougheneour and his staff prepared very tasty appetizers for a pre-demonstration Hors D’ Oeuvres hour - simple and full of flavor.
Executive Pastry Chef William Racin CEPC, assisted by Kodi Mikiewicz, provided a demonstration about Molded Truffles. He prepared a Lemon Caramel Truffle and Pistachio Strawberry Truffle. He brought us through the entire process which, according to Chef Racin, can be a time consuming. The final products were not only a beautiful sight, but were bursting with flavor. The truffles were not too sweet and the various flavors in each truffle were complimentary. The use of plastic molds, spray glosses, and a variety of shapes has come a long way from the days of rolling round ones by hand. After the demonstration, Chef Racin had a dessert buffet set up with many varieties of truffles and candies. There was such a bounty, and the wait-staff brought out containers to take the delectable treats home. I would like to thank Chefs Keith Coughenour, William Racin, and Kodi Mikiewicz and Dining Room Manager Tom Wahl of the Duquesne Club for creating such an interesting meeting.
Special thanks to Lisa Beiswenger, our webmaster, who livestreamed the demonstration on Facebook. Within 30 minutes there were over 225 views!! This is the first of our livestreamed presentations, and I hope we’ll see many more. She has it posted on our website and also on YouTube (https://youtu.be/B-j8BtIjTmA).
We also started the process of opening up nominations for the Board of Directors. All Officers and 4 board members positions are open. Jeff Whyle is the committee chairman for the elections.
Chef Inzinga will be having our bi-monthly “Anything Goes” competition. This month’s competition will be “Knife Skills” hosted by Chef Norman Hart of Pittsburgh Technical College. The competition will be sponsored by Cappi Hilyard of Dexter / Chef Revival. Please contact Chef Inzinga at email@example.com for further information.
Our November meeting will be at Mac & Tozz in Bridgeville, Chef Randy Tozzi’s new adventure. This meeting will be the last of the year, so it will be our social event.
Finally, I have to mention that our annual picnic was canceled due to unforeseen circumstances.
Rikk Panzera, CEC, CCE, AAC