Don’t forget to join us this coming Monday, May 13th, for our last meeting before we take our summer break for 3 months. We will be discussing the certification process and the student members will be competing in a quickfire challenge for prizes and money. We will also be looking for professional chefs to help with the final round as each student that qualifies for the finals will be paired with a professional. You can also help out with judging, and we could use donations for the students to work with for the items that they will all have access to. We are also still taking nominations through the website for of various chapter awards, so make sure you visit http://acfakron-canton.org/chapter-award-nominations/
BLACKENED CATFISH WITH ROASTED RED PEPPER SAUCE
BLACKENED CATFISH WITH ROASTED RED PEPPER SAUCE
Author: Brad Smith
Recipe type: Entree
Cuisine: Cajun
Serves: 4
Ingredients
- 4 Catfish Fillets
- 5 tablespoons cajun blackening seasoning ((any brand will do))
- 1 Lemon
- 4 tablespoons Butter
- 3 Red Bell Peppers ((roasted with skin blistered and removed, seeded))
- 1 clove Garlic (Minced)
- ½ small onion (minced)
- ¼ cup dry white wine
- 1 quart heavy cream
Instructions
- rub each fillet with blackening seasoning on each side covering fully.
- heat a heavy cast iron pan over high heat until smoking – add butter, when it melts add fillet and cook a few minutes on each side until cooked throughout, squeeze lemon over top and remove.
- in a separate sauce pan sauté garlic and onion in a little butter and add the wine and reduce until 1 Tablespoon remains.
- Add heavy cream to to mixture and reduce until it is thick and coats the back of a spoon
- Puree the roasted red pepper and add them to the sauce.
- pour the sauce on a plate and place the blackened catfish on top, garnish with parsley and lemon wedge.
Sweet and Sour Tofu
Sweet and Sour Tofu
This was created for the 2012 Vegan Iron Chef
Author: Richard Alford
Recipe type: Entree
Cuisine: Vegan
Ingredients
- Carrots
- Onions
- Celert
- Baby Bell Mushrooms
- Snow Peas
- broccoli
- Red, Green, and Yellow Bell Peppers
- Pineapple (cubed)
- Green Garlic
- Firm Tofu (1 inch cubes)
- 1 cup Cashew cream
- Cornstarch (For coating tofu)
- Peanut Oil (for frying)
- -Sweet and sour sauce
- —1 cup Catsup
- —1 cup Sugar
- —3 teaspoons Soy Sauce
- —1 teaspoon Ginger (grated)
- —1 cup Water (For Slurry)
- —2 teaspoons Cornstarch (For Slurry)
Instructions
- Cut tofu
- Bread tofu cashew cream and cornstarch ( corn starch, cashew cream, corn starch)
- Fry tofu in peanut oil till golden-brown and crisp
- Make sauce
- Place all sauce ingredients in sauce pan cook till thickens
- Stir fry cut vegetables
- Add sauce
- Add tofu serve over rice
New Jobs Board
Looking for a job in the culinary industry, or have a position at your place that need filled? We now have a new section of the site set up just for you. To submit a job to our site just send an email to George Niemoeller at gln1@zips.uakron.edu and he will add it to our site. Make sure you include all your contact information so applicants can get a !hold of you
UA Hospitality Club: Blooming Brunch
Sunday, April 28, 2013 from 10a.m. to 2p.m.
At Crystal Room Bistro, 360 Grant St. Akron, OH 44325
Buffet
Bacon
Sausage
Hash Browns
Waffles
Yogurt
Bourbon Glazed Tilapia
Lemon Herb Roasted Chicken
California Medley
Assorted Desserts
Live Stations
Omelet
Pasta
Beverages
Coffee
Tea
Pop (coke products)
Fruit juice
For reservations call 330-972-6615
Cost: Children under 3 are free $15.95 per person
Children 4to 10 are $8.00 $11.95 for seniors and students
Free Parking
We gladly take Visa, Mastercard, Discover, and Zipcards. Proceeds from the event help subsidize the learning experiences during the semester!
Meeting Minutes: April 2013
Akron-Canton General Meeting April 8, 2013 Meeting Minutes Welcome by Ken. Meeting opened at 6:30 pm New members received a bistro apron with ACF logo, a ruler and a chapter pin. Culinary Code was recited by Matt Hinton. Secretary Report is available to read. Treasurer report is tabled until May, 2013 meeting.
Educational segments: April 8 food truck, bocuse d’ or slide show, ACF certification May 13 Quick fire challenge June-August No meeting September GFS presentation October Summit Provision, pumpkin carving, cheese and beer tasting November Chef to Chef
ACF National news: Ken gave report on NE regional convention. Did a little exercise on attitude of yourself and guests. Talked about different seminars. Thanks Ken for attending.
Chapter Business: Special thank you to Tina Korting and Ewald Notter for presentation of sugar work at the March meeting. Great job with a good turnout and press. Culinary Competition with Nestle will be in October or November. It will be a Saturday and Sunday. We will need help with different things. 3 passed and 1 failed the Practical exam at LCJVS on March 23. Sanitation course with Ron Perkins is underway. April 1, 22, 29 and one other date. Free to members, $150.00 cost for nonmembers. We have 5 students taking class. Chef of the Year dinner is at BCC on October 13, 2013.
Nominations are opened for the following: Chef of the Year Educator of the Year Junior Culinaian of the Year-Jennifer Bogart Chef Professional of the Year Vendor of the Year We will continue to have nominations open during the May meeting. Please nominate your favorites. Quick fire challenge in May will be 3 heats of 4 students each with a final round for the winners. Cash prizes will be awarded to top winners.
Old Business: none New Business: There is a Brunch at the University of Akron on April 28, 2013. The cost is $15.95 and the hours are 10-2 pm. During the baseball game at the Akron Areos on April 22, there is a vegan chef cook off with 8 vegan chefs. Come out and see what’s cooking in the vegan world. Dave talked about needing judges for FCCLA on April 17, 18, 2013. Please contact Dave for further info. Meeting was motions to close by Dick and second by Rene. Meeting was adjourned at 6:45pm.
The food trucks were fired up and John talked a few minutes about the food truck business. We all ate a hearty meal of Cajun and low country foods. Thanks to John and his crew for a great meal. We then watched the videos on Bocuse d’ or and the prep and cooking that goes into that. Thanks for the education of the events. See you all on May 13 for the quick fire challenge.
Submitted April 11, 2013 David Browne
Secretary Akron-Canton ACF
Chapter Award Nominations
You can use the form below to nominate your fellow chapter members for various awards at this year’s Chef of the Year dinner in October.
Sauted Chicken with Mushroom-Cranberry Dressing and a Sweet Apple Cidar Vinegar & Demi Sauce
Sauted Chicken with Mushroom-Cranberry Dressing and a Sweet Apple Cidar Vinegar & Demi Sauce
This Recipe was created by George Niemoeller with feedback and advice from Chef Andy Mikuszewski for his Advanced Food Preparation class practical final
Author: George Niemoeller
Recipe type: Entree
Serves: 4
Ingredients
- Chicken
- 4 Chicken Breast (Skin on)
- Salt and Pepper (To Taste)
- 2 cups Flour
- 2fl oz Olive Oil
- Dressing
- ½ cup Mushrooms (Diced)
- ¼ cup Dried Cranberries (Chopped)
- 2 cups Panko Breadcrumbs
- Salt and pepper (To Taste)
- ½ tablespoon Sage
- Chicken Stock
- Sauce
- ½ cup Sugar
- ½ cup Apple Cider Vinegar
- 2 cups Demi-Gloss or Brown Sauce
Instructions
- Preheat Oven to 350
- Combine Mushrooms, Cranberries, and Breadcrumbs along with the sage and salt and pepper. Add Chicken Stock so the mixture is wet and stays together, and will not dry out in the oven. Bake for 10 minutes. When done, remove and then drop the oven to the lowest temperature possible.
- Pound Chicken lightly with a mallet or small frying pan. Only enough so that the chicken is of even thickness the entire length
- Season the chicken with salt and pepper. Dredge the chicken breasts in flour
- In a sauté pan, add about olive oil and place over med-high heat until hot. Then add the chicken, a few minute on each side, until the internal temperature reaches 165F
- Move chicken into a container or plate and place in warm oven. Deglaze the sauté pan with the apple cider vinegar, stirring to dissolve all the bit left from the chicken. Add the sugar and let caramelize.
- Add the demi-glaze or brown sauce and reduce until the nappe stage (coats the back of a spoon. Do not over reduce, it should still be more like liquid and not like gravy.)
- To plate – Place a mound of the dressing on each plate, along with a small amount of the sauce. Place the chicken breast so the half of it is on the dressing. Top with a little more of the sauce (Do not use a lot of sauce, let the chicken be seen). Add your favorite vegetable, I recommend something green like sautéed spinach
Vegan Iron Chef V
Contact:
Standing Rock Cultural Arts
257 N. Water St.
Kent, OH 44240
Phone: 330-673-4970
http://www.standingrock.net
info@standingrock.net
www.whosyourmama.org
WHO: Standing Rock Cultural Arts presents
-with the cooperation of The University of Akron and The Akron Aeros
WHAT: Vegan Iron Chef IV Competition
-5th Annual Vegan Iron Chef Competition
-HEADLINE Event for the 6th Annual “Who’s Your Mama?” Earth Day and Environmental Film Festival. www.whosyourmama.org
-Silent Auction to benefit Kent Social Services and The Who’s Your Mama? Earth Day Festival
-Vegan Samples provided
-Garde Mange Fruit and Vegetable Carving Display, University of Akron Garde Mange Club
-Music by Zach
WHERE: Akron Aeros Stadium. Canal Place. 300 S. Main St. Downtown Akron, Ohio
WHEN: Monday, April 22, 5-9pm.
COST: FREE!
CONTACT: 330-673-4970
www.whosyourmama.org for updates and sponsorship information
ABOUT THE COMPETITION
COMPETITION INFO:
1. The Competition will once again kick off The “Who’s Your Mama?” Earth Day and Environmental Film Festival. The purpose of the competition is to educate the public about the health benefits of a vegan diet, both personal and ecological.
2. Students from Kent State University and The University of Akron will prepare vegan dishes that highlight special dietary needs as well as provide an alternative to a meat based diet. The foods they create will be samples for the audience to taste. Several Purveyors will be invited to set up and offer samples of their vegan goods.
3. The Main Competition will be a 5 hour event, noon-5pm, with Speakers, 8 pro chefs, 6 teams of Student Chefs, a garde mange display, and 9 judges ( 4 for students and 5 for pros).
- The students need to prepare an entre, starch and vegetable and a raw component. The students will prepare sample plates for the 4 judges, 2 presentation plates and 30 samples for the audience. Kent State University Dining Services, Mustard Seed Café and Molly Aubuchon of Specialty Sweets will provide samples as well.
-University of Akron and Kent State University competition will begin at 1pm.
-6 Teams of Students. 45 minutes to cook for Students. 2 Teams start at a time, 15 minutes apart.
-Separate judging for students and pros.
-Pro Chefs will begin at 3pm. 1 hour to cook and present 12 plates: 4 for the judges, 8 for the table of 8. 2 Teams at a time, 15 minutes apart.
-The Competing Pro Chefs will be required to make An Entree using vegan ingredients. Forbidden Rice by Lotus Foods will be required and provided to the chefs.
THE CHEFS:
-Chef Alford, Professor Emeritus of University of Akron,
-Amber Myers from Kent Natural Foods Cooperative
-Don King from Kent
-Molly Aubuchon from Specialty Sweets
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5. CRITERIA FOR JUDGING:
Judging will be based on
1. Flavor
2. Presentation
3. Use of Locally Grown and/or Organic Food
4. Originality
Chefs will provide judges with any necessary details when they serve the meals.
6. THE JUDGES:
-Scot Jones (The Mustard Seed Café formerly of The Vegiterranean)
-Julie Wandling Costell (Ms. Julie’s Kitchen. Last Year’s Vegan Iron Chef People’s Choice and Juried Choice Winner)
-Molly Aubuchon (Specialty Sweets. http://www.
-Mark Kent from University of Akron
-Liz Mozzoco from 91,3WAPS The Summit Radio
7. THE PRIZES:
TBA
8. FEATURED SPEAKER:
Julie Wandling Costell, a Health Minister who is opening a new Vegan Café in Akron, Ms. Julie’s Kitchen.
9. RESERVATIONS for The Table of 8 are available. $20 per seat recommendation. Table of 8 will provide the People’s Choice winner for the Pro Chefs. Call 330-673-4970 for reservations.
Standing Rock Cultural Arts is a 501(c)(3), non profit art and education organization based in downtown Kent. Sponsorships are tax exempt and greatly appreciated
Kent. Sponsorships are tax exempt and greatly appreciated
Boudin Egg Rolls and Creole Mustard Sauce
Boudin Egg Rolls and Creole Mustard Sauce
Author: Joe Schmeltzer
Recipe type: Appitizer
Ingredients
- 2 cups vegetable oil
- 24oz boudin links ((or any other cajun sausage), casings removed)
- 1 packet egg roll wraps
- 2 tablespoons creole mustard ((or any grainy mustard))
- .5 cup mayonnaise
- 2 tablespoons honey
- pepperjelly ((as needed))
Instructions
- Cook ground sausage in skillet until cooked throughout.
- place 2 tablespoons boudin in center of each egg wrap and roll into egg roll form moistening the top with water to make it stick together.
- Fry egg rolls in deep fat fryer until golden brown
- mix mustard, mayonnaise and honey together in a bowl and serve as sauce on the side.
- Serve with a side of pepper jelly for additional dipping sauce.