The ACF, or American Culinary Federation regional
conference is a chance for me to meet up with old friends around the region, see what's happening, and
to find the most influential people in my field - and then to latch on to them and ask as many questions as they can tolerate me for.
This year proved no different.
I have taken to traveling with fellow chef Jodi Holihan.
She's a riot. An Ethel to my Lucy so to speak. A culinary instructor and a fabulous caterer on the side, her energy rivals mine. I muster it up to let it all out on one weekend. She just emulates it naturally all the time. We are both chapter presidents of the organization in our areas, and it's great for us to share our frustrations and how to overcome them.
This year however, we shared our travels with Mickey Beriau of White Cliffs Country Club, Jon Willis of Abenaki Country Club, and Jerry Bonsey of York Harbor Inn. I think the entire plane learned about tri tip steaks and planning benefit dinners as we listened about this one's next special dinner menu, or that one's next fundraisers.
We hit up JeanRo's Bistro for dinner. We all
had a good time, and the food was tasty, except for the salad greens, which tended to be way over salted.
The tuna nicoise
Roasted beet salad
Charcuterie Plate
The duck confit with poached duck egg and frisee
Roasted salmon with horseradish crust and caviar lentils
Butter poached shrimp with vegetables
Chocolate Pots du creme
Jon and I wishing for more tarte tatin to take a photo of...
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