Chefs, We have our location for the December lunch which will be held at the award winning restaurant Le Bernardin! Please follow this link https://www.le-bernardin.com/about to read more about Chef Eric Ripert and Owner Maguy LeCoze. They are very excited to have all of us chefs down to the big city! (at least that's what they tell me!) Please mark you calender's for Monday December 11 at 12:00 PM and join me for a awesome experience. I am working out all the details this week and will have more info in my reminder email to follow after Thanksgiving. Please RSVP if you plan to go so I can make a proper head count. Right now I am reserving for 30 people. The cost will be the same as last
Greetings I wanted to send a special thank you to General Manager Phil DuBon and Chef Frankie Ortiz for hosting out November Meeting at Bedford Golf and Tennis. We had a great turnout of 38 chefs that braved the horrible weather and made it to the meeting. I was short about 4 cookbooks please let me know who did not receive one and I will get one over to you. Dinner was great and I included a picture of the John Dory Terrine! Excellent! I also am including the information on the Chef/Manager workshop that is coming up in the end of November. Please take a look and if your are able to go please follow the instruction on the attachment to RSVP. One more friendly reminder about POTS fundra
Hi Chefs, Time is flying by and it is that time again for the next meeting! The meeting is on Tuesday, November 7th at Bedford Golf and Tennis. 6:00 PM arrival and cocktails 6:45 PM Education 7:30 PM Meeting 8:00 PM Dinner Bedford Golf and Tennis Club is located at the address below and their website and great driving directions if needed. 535 Cantitoe Street Bedford, NY 10506 (914) 234-7275 We are going to talk about smoked fish. The process of the fish goes through on it way to the smoker. We are also going to have a side by side tasting of 3 different types of smoked salmon, Irish Organic, Sustainable Scottish and Air Novo (novo is brine cured and brick oven cold smoked). Plus a tas
