President
Jason R Jette, CC
Work ph: (603)-566-4106
email:
Vice President
Keith Fournier CCC
Work ph: (603) 924-0033 x223
Home ph: (603) 487-3756
email:
Secretary
Robin M Feustel, CCC
Work ph: (603) 882-7725
Home ph: (603) 485-4857
fax: (877) 882-7725
email:
Treasurer
George P Haddad
phone: (603) 674-6586
email:
Sergeant At Arms CEC
Joseph M. Allison
Chairman of the Board
David Quimby CEC
Merrimack NH 03054
Phone: 603-589-6400
Certification Chair
Stefan Ryll, CEC, CCE, AAC
Home ph: (603)662-4426
email:
Items of Interest for the newsletter
send to
Newsletter Editor
Keith Fournier
email:
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
Epicurean Evening
Friday, April 13th
The Courtyard Marriott in Nashua, NH will be hosting the yearly American Culinary Federation Professional Chefs of New Hampshire Epicurean Dinner this year. This event is a fundraiser for the local chapter to raise funds for scholarships and charity funds. It will take place Friday April 13th. From 6:00-7:30 pm there will be an Hors d’ oeuvres reception with a cash bar. All Hors d’ oeuvres will be prepared by culinary students of Nashua North High School and Alvirne High School. Students of Alvirine High School will also be preparing the bread.
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 prepared by chefs of Courtyard Marriott, Hilton Garden Inn, Students of Nashua North High School and Alvirne High School, NH Food Bank, Nashua Country Club, Southern NH University, and Frederick’s Pastries. There will also be entertainment, a silent auction table, and chapter awards.
MENU
Mason Jar Chicken Liver Mousse, Pickled Onions, Red Onion Jam, Crispy Capers, Local Honey, Grilled French Baguette
Joseph Allison CEC,-Nashua Country Club
New Hampshire Oyster Mushroom-Goat Cheese Tart, Lef Farm Greens, Charred Bell Pepper, Hazelnut Brittle, Roasted Shallot Vinaigrette
Jayson McCarter, Paul Morrison - New Hampshire Food Bank
Raspberry Zinfandel Sorbet, Dark Chocolate Shard
Stephen Owens, Stefan Ryll CEC,CCE, AAC, and Students- Southern New Hampshire University
Herb Brined Pork Medallion, Lincolnshire Style Sausage, Golden Potato Puree, Bright Light Chard, Maple Glazed Carrots, Apple Cider Reduction
Jason Jette - Roedel Companies
Hand Stretched Apple Strudel, Vanilla Bean Ice Cream, Fruit Coulis, Salted Caramel Sauce
Robin Feustel- Frederick’s Pastries
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:
Epicdinner2018@gmail.com
