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Monday, October 5, 2015

The September Meeting of the ACF Naples Chefs

is a professional organization of chefs, cooks, food industry professionals, food enthusiasts and a food blogger or two.  They have about 200 chapters and almost 20,000 members. They offer training, accreditation, scholarship and certification to foster professional growth in the culinary arts. - See more at: http://southwestfloridaforks.blogspot.com/2015/09/the-september-meeting-of-southwest.html#sthash.dM7BjtT9.dpuf
is a professional organization of chefs, cooks, food industry professionals, food enthusiasts and a food blogger or two.  They have about 200 chapters and almost 20,000 members. They offer training, accreditation, scholarship and certification to foster professional growth in the culinary arts. - See more at: http://southwestfloridaforks.blogspot.com/2015/09/the-september-meeting-of-southwest.html#sthash.dM7BjtT9.dpuf
is a professional organization of chefs, cooks, food industry professionals, food enthusiasts and a food blogger or two.  They have about 200 chapters and almost 20,000 members. They offer training, accreditation, scholarship and certification to foster professional growth in the culinary arts.

The Southwest Florida Chefs of the ACF is the Lee County, FL chapter and hold monthly meetings most months.
- See more at: http://southwestfloridaforks.blogspot.com/2015/09/the-september-meeting-of-southwest.html#sthash.dM7BjtT9.dpuf
is a professional organization of chefs, cooks, food industry professionals, food enthusiasts and a food blogger or two.  They have about 200 chapters and almost 20,000 members. They offer training, accreditation, scholarship and certification to foster professional growth in the culinary arts.

The Southwest Florida Chefs of the ACF is the Lee County, FL chapter and hold monthly meetings most months.
- See more at: http://southwestfloridaforks.blogspot.com/2015/09/the-september-meeting-of-southwest.html#sthash.dM7BjtT9.dpuf
The American Culinary Federation (ACF) is a professional organization of chefs, cooks, food industry professionals, food enthusiasts and a food blogger or two.  They have about 200 chapters and almost 20,000 members. They offer training, accreditation, scholarship and certification to foster professional growth in the culinary arts.

The Southwest Florida Chefs of the ACF is the Lee County, FL chapter and hold monthly meetings most months.
- See more at: http://southwestfloridaforks.blogspot.com/2015/09/the-september-meeting-of-southwest.html#sthash.dM7BjtT9.dpuf
The American Culinary Federation (ACF) is a professional organization of chefs, cooks, food industry professionals, food enthusiasts and a food blogger or two.  They have about 200 chapters and almost 20,000 members. They offer training, accreditation, scholarship and certification to foster professional growth in the culinary arts.

The Southwest Florida Chefs of the ACF is the Lee County, FL chapter and hold monthly meetings most months.
- See more at: http://southwestfloridaforks.blogspot.com/2015/09/the-september-meeting-of-southwest.html#sthash.dM7BjtT9.dpuf
The American Culinary Federation (ACF) is a professional organization of chefs, cooks, food industry professionals, food enthusiasts and a food blogger or two.  They have about 200 chapters and almost 20,000 members. They offer training, accreditation, scholarship and certification to foster professional growth in the culinary arts.

The Southwest Florida Chefs of the ACF is the Lee County, FL chapter and hold monthly meetings most months.
- See more at: http://southwestfloridaforks.blogspot.com/2015/09/the-september-meeting-of-southwest.html#sthash.dM7BjtT9.dpuf

The American Culinary Federation  (ACF) is a professional organization of chefs, cooks, food industry professionals and food enthusiasts. They have about 200 chapters nationwide and 20,000 members. They offer training, accreditation, scholarship, and certification to foster growth in the culinary arts.

The ACF Naples Chefs are the Collier County, FL chapter of the ACF.

Their meetings always begin with a social hour, followed by announcements of chapter business, an educational presentation, and a dinner.

The September meeting was held at Grey Oaks Country Club.


It was unusual in that the social hour was set up outside, but more on that later. There was a very nice complementary beverage service with beer


and wine and other beverages.


As attendees started to gather,


they were treated to a number of amazing starters.

Cured chicken liver pate with port wine gelee, capers and cornichons,


a chicken Coq A Vin Terrine which had a chicken thigh inlay with a prosciutto wrapping topped with red wine gelee,


a duck terrine,


and a smoked fish and potato terrine with a purple potato inlay for a little Lagniappe.



 As the crowd really started gathering,




they also enjoyed a number of assorted cheese plates which were incredible.

There was Humbolt Fog cheese,


Moody Blue, Brie and more Humbolt Fog cheeses,


 and Red Dragon Cheddar with mustard and an Alpine Grey, a kind of Gruyere cheese.



As I walked through the opening of the clubhouse


 to the dining room


attendees started to gather


to hear a bit of chapter business,


including new members, and those who had recently received ACF certifications, no small accomplishment!

The educational presentation was on cooking Sweetbreads by chef Chris Jones. I was distracted and could not make the initial presentation. By the time I got there it was impossible to get a view.



I put my camera above the crowd and took my best shot. Sometimes you just get lucky.


As the educational part of the meeting was presented, the kitchen staff was finishing up the meal for the evening preparing racks of veal,


and peeling quail eggs for one of the courses.


The reason social hour was held outside in that there were 6 courses that evening, all at different "stations" throughout Grey Oaks Clubhouse.  With the exception for a time of the dessert course, all were accessible as one wished and some were interpretations of classic dishes.

Veal Oscar sliders were served in the kitchen.


Tomato, shaved asparagus,Bernaise Sauce and Fontina cheese made this dish. It was very good

Rack of veal was next.

I do not have a good picture of the veal but it was great and served with Au Jus and a really good Tabbouleh salad with lentils, green and red peppers and some roasted cauliflower thrown in for good measure.


The next course was a play on salad Nicoise.





The chefs were moving at 150 miles an hour cooking and plating this dish. It reminded me of how quickly I need to move in my day job at times.




Micro greens with mixed green salad, scallops, leek ash-rubbed quail eggs, french bean foam, picked jalapeno waxed beans, crispy fingering potatoes and an olive juice Vinaigrette to do a play on Nicoise salad.

Sweetbreads were served with greens, tomatoes, roasted corn, tomatoes and a mustard vinaigrette.


A grits and Low Country Boil martini was also served





with sort of a Beurre Blanc sauce made from reduced Lobster Stock. It's all a matter of taste but I thought this was one of the better dishes of the evening.



The dessert selection was incredible.


At the Verrine table,


there were verrines filled with chocolate mint Mousse, Blood Orange olive oil cake, salted caramel macadamia nut au chocolate, chocolate chip mousse, Speculoos and ginger in addition to chocolate chip cookie flowers and strawberry lemon shortcake which was amazing.






There were also some sushi-themed desserts,


fruit tarts and Chocolate Marquise



and chocolate and mango Souffles,


both with raspberry- and vanilla seed- based toppings, respectively.

After all this great food attendees relaxed and started calling it a night.


Thanks to Chef Chris Mark, his crew, and the Golden Gate High School culinary students for an outstanding dinner, which would not be possible without the largesse of the Sysco corporation, who donated the food for this meeting. 

It's a wrap for another post on forks.
ACF Caxambas Chapter of Naples & Marco Island
President Chas Tatigian, CEC
PO Box 855
Naples, FL 34106
ctatigian@acfnapleschefs.org
www.acfnapleschefs.org

s a professional organization of chefs, cooks, food industry professionals, food enthusiasts and a food blogger or two.  They have about 200 chapters and almost 20,000 members. They offer training, accreditation, scholarship and certification to foster professional growth in the culinary arts. - See more at: http://southwestfloridaforks.blogspot.com/2015/09/the-september-meeting-of-southwest.html#sthash.vMzKzrLz.dpuf
is a professional organization of chefs, cooks, food industry professionals, food enthusiasts and a food blogger or two.  They have about 200 chapters and almost 20,000 members. They offer training, accreditation, scholarship and certification to foster professional growth in the culinary arts.

- See more at: http://southwestfloridaforks.blogspot.com/2015/09/the-september-meeting-of-southwest.html#sthash.vMzKzrLz.dpuf
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