Joseph M. Allison CEC
David Bressler CEC
Keith Fournier CCC
Cell Home ph: (603) 325-2324
Robin M Feustel, CCC
Work ph: (603) 882-7725
Home ph: (603) 485-4857
fax: (877) 882-7725
Sergeant At Arms
Paul D. Morrison
phone: (603) 738-4148
Chairman of the Board
David S. Quimby
phone: (603) 689-6651
Stefan Ryll, CEC, CCE, AAC
Items of Interest for the newsletter
The Professional Chefs of New Hampshire, (PCNH) is one of five New Hampshire chapters of the American Culinary Federation. The PCNH serves southern New Hampshire (Concord/Manchester/Nashua) and Northern Massachusetts.
The purpose of the PCNH is to promote the best interest of the Culinary Profession and the interest and welfare of Chefs, Cooks, Pastry Cooks, and Culinary Students engaged in this profession. We will hold monthly meetings, training classes, and seminary for the benefit of our members.
Don't eat anything your great-grandmother wouldn't recognize as food." ~Michael Pollan
The Nashua Country Club in Nashua, NH will be hosting the American Culinary Federation-Professional Chefs of New Hampshire Epicurean Dinner this year. Founded in 1979, The Professional Chefs of New Hampshire, is one of two New Hampshire chapters of the American Culinary Federation. This event is a fundraiser for the local chapter to raise funds for scholarships and charity funds.
It will take place Friday March 31st.
From 6:00-7:00 pm there will be an Hors d’ oeuvres reception with a cash bar. All Hors d’ oeuvres will be prepared by Nashua Community College, Chef David Quimby CEC & Students from Nashua North High School, and Chef David Bressler CEC & Students from Alvirne High School. Bread for the evening will be made by Students from Alvirne High School
David Soha and Dennis Hickey of Ice Breakers will be heading up a wide display of Ice Carvings.
Starting at 7:00 a five course dinner will be served and prepared by chefs of the NH Food Bank, Students of Nashua North High School, Alvirne High School, and Nashua Country Club.
There will also be silent auction tables, and chapter awards.
This will be a great evening of great food!!
Tickets are $75 each or $550-table of 8.
Students are $35 each.
Place your reservations by email to:
Chef’s Selected Passed and Stationary Hors d’oeuvres
Creamy Soup made from Dunks’ Mushrooms, Potato, Dill, and a Poached Quail Egg
Chef John Knorr CCSNH/Professional Chefs of NH
Mixed Greens, Dried Apricot, Honey Glazed Hazelnuts, Micro Cheese Puffs, Caramelized Onion Vinaigrette
Chef Paul Morrison NH Food Bank
Apple Cider, Ginger, and Pomegranate Sorbet
Chef David Quimby CEC and Students Nashua North High School
Duo of Smithfield Pork, Prosciutto Wrapped Tenderloin Farci and Braised Shoulder Croquette, Soft Polenta, Roasted Kale, Red Beet Essence
Chef Joe Allison CEC Nashua Country Club
Classic Sticky Toffee Pudding, Vanilla Ice Cream, White Chocolate, Raspberry Coulis
Chef David Bressler CEC and Students Alvirne High School
Bread is provided this evening by the students of Nashua North High and Alvirne High School Culinary Arts Programs