[Sca-cooks] OOP- Chef's Assoc. Mtg

[ekoogler1 at comcast.net]

Sounds super.  I really enjoyed the one you took me to...I learned a lot!  It was my first exposure to squid ink, for one thing.  

By the bye...we used a chocolate fountain at a wedding I helped Dame Hauviette cater about a year ago.  It was so successful that I've ordered a small one for myself.  We'll use it for parties and such...in fact we'll be using it at the wedding of a good friend the end of October.  Unlike the one we rented last year, this one will use regular chocolate...the Web site said that chocolate chips worked the best.  According to the site, you can even use them for other kinds of dips...like a barbeque sauce for wings!

Kiri


> 	I just got back from the annual Chef's Association party. (Am. Culinary
> Fed., Atlanta Chapter).  It was held at Phoenix Produce at the State
> Farmer's Market in Forest Park, on the south side of Atlanta.  Phoenix is a
> large distribution facility (they also have an educational foundation).  One
> entire side of a loading dock building was dedicated to the party.  Every
> culinary school in the city was represented with food booths, along with
> many other catering companies, specialty companies such as Ice Creations -
> amazing ice sculptures, Chocolate Fountains, Inc. that had a three-tiered
> chocolate cascade with a tray of fruit for you to skewer and put through the
> flowing chocolate, and a BBQ caterer that I was fairly unimpressed with -
> the smoke flavor had a distinctively musty taste to it.  They said they were
> using oak and hickory, but I would swear they used wood out of an old damp
> closet.  Other than that, it was an amazing spread, and a fun opportunity to
> schmooze.  They gave away a bunch of drawing items (I didn't win any) and
> also handed out lots of goodies on the way out the door - I came home with a
> box of flavor-infused olive oil samples and a mixed box of salad dressings,
> along with a cut rose and baby's breath.  There were even bellydancers there
> from the Imperial Fez, a wonderful middle eastern restaurant in midtown.
> 	 It's the first meeting I've been to since Kiri was in town and I took 
> her
> to the one at La Cordon Bleu and we saw the wonderful display of natural
> food colors they had done along with all the wonderful seafood dishes, and
> the presentation on current trends in fish preservation and what to look for
> in a good seafood purchase.  I would encourage anyone that might be
> interested to go to the ACFChefs website and see if you have a local
> chapter.  Even if you don't become a member, you can probably attend
> meetings and get to enjoy food samples and presentations that you might find
> of interest.  Our local chapter is also big on charitable works, and always
> has information about volunteer activities and community projects that can
> use a good cook from time to time.
> 	Just had to share, not everyone would appreciate a party focused 
> entirely
> on food, but I knew you guys would :)
> 	Christainna
> 
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