March 11, 2018 - ACFPC Annual Awards Gala

On Sunday, March 11, ACFPC held our Annual Awards Gala at St. Clair Country
Club. At the gala, we celebrated some of the people who make our organization great.

  • Our Supporter of the Year is Bidwell Training Center.

  • Cindy Tuite introduced the winners of the William Foust Educational Scholarship:

    Richard Grabowski and Conner Capozoli

  • Chef Norman Hart was awarded the highest honor of the night, Chef of the Year.

 

At the reception, our palates were delighted with Tuna Tartar on Lotus Chip, PB&J Pork Belly, Polenta with Gorgonzola Gratin and Fig Jam, and a Deluxe Antipasta and Cheese Display

Dinner was stunningly beautiful, featuring Cauliflower Panna Cotts with Aerated Cauliflower and Fresh Cucumber, Woodland Duxelle Cannelloni with Marchand de Vin Cause and Pecorino, a Brioche “Twinkie” with Caesar Romaine and Truffle- Mascarpone Mousse, and Pacotized Golden Pineapple with Ginger Fizz and Macerated Pineapple. We also had a choice of entrees

  • Beef Duo with Butter Roasted Tenderloin of Angus Beef, Braised Short Rib, Truffle Arancini, Slow Cooked Carrot, Silky Fennel, Tomato Jam, Mushroom Fricassee, and Jus Lie

  • Cedar Wood Halibut with Lemon Aioli, Root Celery Gratin, Dilled Frisee and Smoked Bacon Salad, and Crispy Egg Yolk

  • Paupiette of Eggplant with Herbed Farmer’s Cheese, Toasted Quinoa Crunch, Grilled Asparagus, Mushroom and Squash Ragu, Saffon Rissoto, and Carrot Flan.

We ended the night with a Chocolate Praline Bomb with Hazelnut Chiffon, Chocolate Meringue, Linzer Sable, Frangelico Crème Anglaise, and Fresh Raspberry.

The evening was also included fundraiser for the Chef William Foust Educational Scholarship which benefits the future generation of chefs and a Chef’s Market filled with delightful treats from local businesses and chefs.

We would like to thank St. Clair Country Club, Chef Shawn Culp, Chef Brian Buskey, Jill Kummer, and all of the sponsors for the evening: Paragon, BreakThru Beverage Group, US Foods, Mastro Ice, Chefs Warehouse, Reinhart Foodservice, Weiss Meats, and Euclid Fish.

Photographs provided by Kathleen Garland, Jill Kummer, Valerie Njie, and Lisa Beiswenger

Slide1.jpg
Slide3.jpg

February 19, 2018 - Chef George M. Sideras from Minor's at CCAC

At this informative meeting, Chef George M. Sideras, CEC, AAC, HGT, presented on the science of flavor.  Chefs, Evolutionary Biologists, Anthropologists, and Food Scientists are at the forefront of our understanding of the science behind flavors with the studying of neurogastronomy. The presentation and short demonstrations will break flavor down into its component parts, explaining step by step the science behind what we taste and experience when we bite into an ingredient. This methodology will provide the attendee to be better able to build more impactful dishes ,train more effectively and bring a new sensibility into menu development. The night will provide insight into how ingredients can be successfully paired when we understand the science behind the flavor.

At the February monthly meeting of the ACF Pittsburgh Chapter, we had 8 students
enter the “Anything Goes” competition. The theme of the competition was Dessert
cheesecakes. Entering the competition were:

  • Ed Colon, Fairmont hotel, Chocolate Turtle Cheesecake.
  • Annamaria Esplen, Bidwell Training Center, Blueberry Crème Fraiche Cheesecake
  • Richard Grabowski, Bidwell Training Center, Strawberry Banana Cheesecake
  • Katherine Marshall, CCAC Culinary, Blood Orange Cheesecake
  • Ian McVaugh, CCAC Culinary, Chocolate Dulce de Leche Cheesecake
  • Channing Reinhard, CCAC Culinary, Chocolate Mascarpone Cheesecake
  • Alyce Toombs, CCAC Culinary, New York Strawberry Cheesecake
  • Cameo Moorefield, Self-employed, Bourbon Peach Cheesecake

The competition was judged by Chefs, Carl Fazio, ACF North East Region “Pastry
Chef of the Year”Will Racin, and Andrea Schrenk.

Results of the competition:
1st Place: Ian McVaugh, CCAC Culinary, Chocolate Dulce de Leche Cheesecake
2nd Place: Annamaria Esplen, Bidwell Training Center, blueberry Crème fraiche Cheesecake
3rd Place: Richard Grabowski, Bidwell Training Center, Strawberry Banana Cheesecake

Thank you to all of the competitors and judges!

Photos by Jill Kummer.

 

November 27, 2017 - Mac & Toz Alehouse in Bridgeville

The November meeting was hosted by Chef Randy Tozzi at his second restaurant, Mac & Toz Alehouse in Bridgeville. Chef Tozzi is a long-time member and supporter of the ACF.  This restaurant is a different format from his first, Bakn in Carnegie. Bakn will soon have a sister restaurant in Warrendale which will open in early-to-mid 2018. Chef Tozzi is not a stranger to the Pittsburgh food family. He’s been a regular on WQED and has worked at the Duquesne Club and Market District before opening Bakn with his partner Dr. Susan McMahon.

September 25, 2017 - Knife Skills Competition at Pittsburgh Technical College

 (Left to Right) Chef Art Inzinga, Conner Capazoli (First Place), Victoria Rucci (Second Place), Chandler Flak (Third Place), and Chef Rikk Panzera.

(Left to Right) Chef Art Inzinga, Conner Capazoli (First Place), Victoria Rucci (Second Place), Chandler Flak (Third Place), and Chef Rikk Panzera.

Each contestant received 3 potatoes, 1/2 onion and 5 garlic cloves.

Contestants had 45 minutes to peel the potatoes, onion and garlic and produce:         

  • Brunoise potatoes, 2 oz. 1/8” x 1/8” x 1/8”
  • Julienne potatoes, 2 oz.  1/8” x 1/8” x 2”
  • Small diced potatoes, 2 oz.  1/4” x 1/4 “ x 1/4”
  • Batonnet potatoes, 2 oz.   1/4” x 1/4” x 2”
  • Tourne potatoes, 4 tourne7 sides 3/4” x 2”
  • Small diced onion, entire ½ onion
  • Minced garlic, 5 cloves

1st place: Conner Capazoli, Pittsburgh Technical College, Duquesne Club
2nd place: Victoria Rucci, Pittsburgh Technical College, Buca di Beppo
3rd place: Chandler Flak, Pittsburgh Technical College, Carnegie Science Center

The judges were Chefs Johan Meinke, Dave Russo, Ed Colon, and Mark Clink

Photos by Jill Kummer

June 26, 2017 - Joe Bello at Bidwell Training Center

On Monday 26 June, Chef Cindy Tuite and Bidwell Training Center hosted our meeting. Chef Bello did a wine and barbecue paring. Chef Buskey and students from Bidwell prepared the food for the tasting. There were 25 – 30 attendees. 

We also had our second meeting of the Next Gen Council. It was attended by 9 council members and 7 Board members. The Board members were impressed with the council member’s desire to keep the ACF an important part of their professional lives. The discussion centered how the council can assist in recruiting additional culinarians to become interested in the ACFPC. As we sat there talking about the importance of getting information out to our culinary community, some of the council were on their phones sending out information they were discussing. 

Photo Credit: Kathleen Garland

May 22, 2017: Market Basket Competition at Gordon Food Service

On May 22, our general meeting was at the amazingly impressive Gordon Food Service Distribution Center.  The meeting included a live-cooking competition with a stunning market pantry of items provided by Gordon Food Service.  The competitors were Robbie Powell from the Art Institute, Raymon Mender from CCAC, Jared Lordon from IUP and head chef at Social, and Trisha Butler from Bidwell Training Center.  The competitors were required to include chicken, a green vegetable, a root vegetable, and a sauce as part of their dish.  The competition was extremely close, but Jared Lordon's dish stood out and made him the winner.

  • First Place winner: Jared Lordon - Seared Chicken Breast with sautéed kale, sauce soubise, purple carrot, rosemary gastrique, and fine herbs.
  • Robbie Powell - Drumstick of chicken with sauce with root vegetables and oblique cut style carrots with green beans
  • Trisha Butler - mushroom, tomato, tenderloin, and basil stuffed chicken breast with grilled asparagus and toasted fingerling potatoes
  • Raymond Mender - chicken ballotine with mushrooms and gremolata seasoned with cayanne pepper and lemon juice. Grilled asparagus with lemon garlic sauce and pan-roasted potatoes seasoned with fine herbs and garlic

After the competition and announcement of the winner, guests were given a tour of the facilities.  Thank you to our hosts, Gordon Food Service, as well as our judges Chefs Johan Meinke, Scott Burkhart, Bill Hunt, and John Selick.  Congratulations to all of the competitors.

 The stunning market pantry provided by Gordon Food Service

The stunning market pantry provided by Gordon Food Service

 Robbie Powell, Jared Lordon, and Trisha Butler cooking. Trisha is speaking to floor judge Johan Meinke.

Robbie Powell, Jared Lordon, and Trisha Butler cooking. Trisha is speaking to floor judge Johan Meinke.

Winner: Jared Lordon - Seared Chicken Breast with sautéed kale, sauce soubise, purple carrot, rosemary gastrique, and fine herbs.

Raymond Mender - chicken ballotine with mushrooms and gremolata seasoned with cayanne pepper and lemon juice. Grilled asparagus with lemon garlic sauce and pan-roasted potatoes seasoned with fine herbs and garlic

Robbie Powell - Drumstick of chicken with sauce with root vegetables and oblique cut style carrots with green beans

Trisha Butler's dish - mushroom, tomato, tenderloin, and basil stuffed chicken breast with grilled asparagus and toasted fingerling potatoes

 Judges - Scott Burkhart, Bill Hunt, and John Selick

Judges - Scott Burkhart, Bill Hunt, and John Selick

 Competitors and judges for the event - Art Inzinga, Jared Lordon (winner), Raymond Mender, Trisha Butler, Scott Burkhart, Johan Meinke, Robbie Powell, and John Selick

Competitors and judges for the event - Art Inzinga, Jared Lordon (winner), Raymond Mender, Trisha Butler, Scott Burkhart, Johan Meinke, Robbie Powell, and John Selick

April 24, 2017: Pirata in Market Square

Last Monday, April 24, we had our general / social meeting at Pirata in Market Square. Pirata is a great Caribbean-style restaurant with interesting food, over 100 different rums, and Pirates of the Caribbean on the television for aesthetic benefit! Chef Josh Ross hosted the evening. Chef Ross talked about his background and how he came to Pirata. as well as the concept the owners wanted to achieve. I was able to tour the kitchen, and the spatial design is just right for this style of food. They use all fresh ingredients and the only freezer is a single door by a small walk in.  Our meeting was attended by 30 or so members. Chef Inzinga announced that the next Anything Goes competition will be in May at Gordon Foods. This will be a live competition using food supplied by Gordon’s products.