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.
The Courtyard Marriott in Nashua, NH will be hosting the yearly American Culinary Federation Professional Chefs of New Hampshire Epicurean Dinner this year. Founded in 1979, The Professional Chefs of New Hampshire, is one of three 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 April 10th. From 6:45-7:30 pm there will be an Hors d’ oeuvres reception with a cash bar. All Hors d’ oeuvres will be prepared by Chef Joe Allison CEC, Nashua Country Club, 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 7:30 a five course dinner will be served and prepared by chefs of the NH Food Bank, Students of Nashua North High School and Alvirne High School, RiverMead, Courtyard Marriott, and Nashua Community College. There will also be entertainment, a silent auction table, and chapter awards.
Spring Pea Soup, Parmesan Custard Profiterole
Chefs Paul Morrison & Jayson McCarter-NH Food Bank
Lef Farms Mixed Greens, Israeli Cous Cous Timbale, Roasted Vegetables,
Cotija Cheese, Toasted Pumpkin Seeds, White Balsamic Vinaigrette
Nashua North and Alvirne Culinary Arts Students
Saffron Champagne Sorbet
Chef Keith Fournier CCC, RiverMead
Crispy Potato Crusted White Fish or Roulade of Spring Chicken, Celery Root Puree,
Roasted Carrots, Steamed Buttered Asparagus, Herbed Chardonnay Butter Sauce
Chef Jason Jette, Courtyard Marriott
Tiramisu Petite Gateau Coconut Passion Fruit Petite Gateau,
Red Lady Petite Gateau, Chocolate Orange Bomb, Eclairs, Cheesecake and Cookies
Chef Allison Rheaume and the Nashua Community College Culinary Students
This is a great evening of food and entertainment. Tickets are $60 each or $400-table of 8, $500 - table of 10. Students are $30 each. Reservations could be made by contacting: