Support San Diego Farms!

As promised at last night's meeting, here is the link to Be Wise Ranch. Of note is their Community Supported Agriculture program, where you can feed your family 100% SoCal organic fruits and vegetables for around 20 bucks a week.

It is essential that we engage the local farming community to solidify San Diego's potential as a serious food city. Alice Waters transformed a region and then our industry. Let us follow her lead by making local and sustainable product more pronounced and focused on our menus.

Cheers!
Keith

Kandy Klinic

Our educational seminar last night was led by Chefs Stefan Vukotich and David Ogonowski they were assisted by Gina Valles.

WOW! Great presentation! Thank you so much for sharing your knowledge. I can't wait to use what I've learned.

See the May newsletter coming soon to get the details on all that was presented.

Thanks again Chefs,

Chef Katherine

Meeting Schedule and Educational Topics 2006

March 13
SYSCO
Seafood & Shellfish

April 10
SYSCO
Chocolate-Plated Dessert

May 8
Art Institute of San Diego
Certification and the Practical Exam

June 12
SYSCO
Breakdown of
Primal and Underutilized cuts

July 10
Art Institute
Butler Etiquette Service

August 14
SDCI
Sushi Making

September 11
San Diego
Country Estates
BBQ Buffet Lay-out-Catering

October 9
SYSCO
Food Photography

November 13
SDCI
Pulled Sugar

December 11
SYSCO
ACF Certification Guides

January 8, 2007
Barona
Annual Dinner/Auction Fundraiser

Stephane Treand Pastry Demo

I was lucky enough to be invited to a pastry demo by Stephane Treand, hosted by PatisFrance. The pastries were quite pedestrian mostly semi-scratch, all using PatisFrance products. Which, of course, are all exceptional products. The sugar work was beautiful. Its amazing to watch someone so proficient with sugar. I posted a few pictures. If you have any questions about the pastries or sugar work feel free to contact me.

Adopt a Ship

An Evening to Remember!

We had an exceptional meeting and educational seminar at our February 13th event. Thanks to Chefs Kurt Waefler and Larry Lewis for hosting us at the San Diego Culinary institute. We appreciate your efforts and those of the students who helped make it a memorable time.

Bob Stonebrook, of the Aniata Cheese Company in the Flower Hill Mall, Del Mar, offered a fine display of cheeses and tasting portions for all in attendance with a very concise discription of each. Each of us left there with a new apppreciation for fine cheese (even the Swiss guy, Chef Urs).

If you get a chance, stop in and visit this shop. Bob and his staff are there to help with your personal and professional cheese needs.

2710 Via de la Valle, B-138
Del Mar, California
Mon-Sat 10:00am - 6:00pm
Sun Noon - 5:00pm
Phone 858.847.9616

http://www.aniata.com/

Ice Sculpting Academy News

"USA Ice Sculpting Academy has great news! Our ice sculpting curriculum has just been approved by the American Culinary Federation. Now, students who attend Level 1, 2 &3 Ice Sculpting Classes, will receive 14.0 ACF credit hours per course!"

http://www.socalice.com/