The Epicurean Review

Volume 110 Issue 8 October 2004

PRESIDENT’S MESSAGE NEXT MEETING

Welcome back everyone! The Epicurean Club held its first meeting of
the Fall at Polcari’s Restaurant in Saugus on Monday, September 17th. Our Host Pinnacle Food Brokers
was ECB member and Corporate Executive Chef, Lewis Hubbell. Members were Burlington, MA
treated with a complimentary bar during our social hour, and as always, Polcari’s Monday October 25, 2004
was very generous with the food and the beverages. I would like to thank our
Chef Louis Hubbell for a wonderful evening. I would also like to express our ap- 6:00 pm Social
preciation to the restaurant’s owner, John Polcari and all the staff of Polcari’s.
Meeting and Dinner to Follow
Additional thanks go out to Chuck Leonardo and to Costa Fruit & Produce for
the fabulous oyster tasting they conducted before dinner. Besides enjoying a
great and relaxing evening, ECB members and guests also received 1 hour of $20 Members, $10 Retied/Jr.
CEU for certification for the demo. & Guests $25
I must make a special note at this time. I would like to apologize for in- For Reservations please call
advertently not expressing recognition to the Host Chef of our June meeting and (781)-231-1115
ECB member, Brian Theurer, as well as the staff at the Café Escadrille for host-
or visit our website
ing an exceptional meeting. Due to an error on my part, a portion of my Presi-
dent’s message was not printed. The June meeting was also our second ACF www.TheEpicureanClubofBoston.com
Summit and was co-hosted by the Pioneer Valley Culinary Association of
Springfield. We had invited members from all of the ACF chapters in New Eng- Reserve by 5:00 p.m. October 22, 2004
land, and were pleased to have a great turnout. We enjoyed the company of ACF
members from Maine, New Hampshire, Rhode Island and Connecticut, as well as
ACF member representatives from all of the Massachusetts chapters. Those in
attendance took advantage of this rewarding networking opportunity, as well as
the chance to catch up with old friends and make a few new ones. Chef Theurer
and his staff did an outstanding job with the meal and presentation. I would also
TABLE OF CONTENTS
like to thank the Pioneer Valley Culinary Association of Springfield for co-
hosting this meeting as well as those who attended, which certainly contributed
to making this meeting a great success. Member News………….…2
The next meeting of the ECB will be held on Monday, October 25th, at
6:00 p.m. at Pinnacle Food Brokers in Burlington. Our Host, ECB member Jon Directions…………………5
Roberts, has an educational evening planned. I hope to see a large turn out for
this meeting.
As you know, the ECB will turn 110 years old on November 2nd of
Associate Members…..4 & 5
this year. To celebrate this milestone anniversary, the ECB Board of Direc-
tors has voted to move the Presidents Ball from its normal Friday night to a President Ball Invitation…..6
Monday night instead, November 15th. The ball will be held at the Oakley
Country Club in Watertown. (Please note that due to this change, the ECB Culinary Competition App...7
will not be hosting a regular meeting for the month of November). It is the
sincere wish of the Board that by moving the ball to a Monday night this
year, more of our ECB members would have the opportunity to attend this
very special event. Although it is a Monday, we will still be honoring the
same standards as we do each year, which is keeping it a black tie affair,
with a fabulous dinner, awards and dancing.

(continued pg 3)
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Member News
CALLING ALL Congratulations to all

JUNIOR MEMBERS Service to The Industry Award

ECB Junior Team Linda Bassett

Tryouts Michael Kaloyanides

For More Information Junior of the Year nominee's

Contact Steve Coe Jennifer Higgins

At The Country Club Carly LaConte
617-566-0240
Chef of the Year nominee's

Despina Makredes, CCE

Would you like to host a ECB
Anthony Graffeo, CEC, AAC
meeting??? Americo DiFronzo, CEC, AAC
Please Contact Denise Graffeo
at 781-231-0074
Or
ACF Job Bank www.acfchefs.org :
graffeo0074@comcast.net
View employment opportunities open only to ACF
members

The Epicurean Club of Boston Meeting & Event Calendar 2004-2005

October 25, Pinnacle Food Brokers

November 15 Monday President’s Ball Oakley Country Club
November No regular Meeting
December No Meeting
January 9, 2005 (Snow date 16th) ECB, Boston Culinary Competition
January Junior Member Fundraiser
June 25, 2005 ECB Golf Tournament

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I would like to congratulate this year’s ECB Chef of the Year nominees, and they are as follows: Despina Makredes,
CCE; Anthony Graffeo, CEC, AAC, and if I could also mention one more nominee, myself. I would also like to congratulate
this year’s Junior of the Year nominees, Jennifer Higgins and Carly LaConte. These members, along with many others, will be
recognized at this year’s 110th ECB Presidents Ball. The cost of attending the Ball this year will be $75 per person. I look for-
ward to seeing you at this event so that together we may support our club, recognize our fellow members and of course enjoy a
Please Note: To at-
fun evening. Please note that there is an invitation to the Ball for you to use in this newsletter.
tend this event you must mail back your reply, with your payment, by No-
vember 5th, or you may contact Amanda Smith at (781) 344-0390 for tick-
ets.
In closing, I would like to take a moment to sincerely thank Jeremy DiStefano, CSC for his service to the ECB as a
Board Member and Officer. Jeremy recently accepted the position of Executive Chef of the Cohasset Country Club and there-
fore will be unable to fulfill his duties as our Vice President. Jeremy, we wish you the very best of luck with your new position
and we appreciate your contributions to the ECB. I have appointed board member Anthony Graffeo, CEC, AAC as our new
Vice President, and in addition, Carolynn Parmenter will now take over Anthony’s seat on the board. I’d also like to thank An-
thony Giuffre, CEC, CCE, who has resigned from the Board of Directors, for his service to the ECB. I will appoint another
board member to fill that position in November.

Just a reminder that our Hot and Cold Food Culinary Competition is only a few months away. The competition will be
held on January 9, 2005 at Boston University’s School of Hospitality. I would encourage any member who is considering certi-
fication to try to compete in this competition. It would be a great opportunity to sharpen your skills before taking the practical
cooking examination, which is currently part of the new certification process. Jim Palmariello is also looking for some volun-
teers to serve on his committee and to help out on the day of the competition. For more information, please look further in this
newsletter. Thank you and see you soon.

Warmest Regards,

Rico DiFronzo, CEC, AAC

MINUTEMAN TECH-LEXINGTON BAKING STUDENT EXCELS AT THE VICA USA CHAPIONSHIP

Once again, we are pleased to report that one of Norm Myerow’s baking students at Minuteman Tech ex-
celled in the Skills USA-VICA (Vocational Industrial Clubs of America) National Competition. The competition
was held during the last week of June in Kansas City, Missouri.

Kerry Meister of Arlington, a senior in Norm’s baking program, competed against 33 States coming in first
and receiving gold medal. After reviewing the scores, we are proud to mention that Kerry had the highest score for
the theory portion of the competition, as well as for the practical exam. Kerry is planning on attending the Culinary
Institute of America where she is being awarded a four –year tuition scholarship.

A precedent was set this year in the Commercial Baking Competition. With Kerry’s gold medal, Norm’s
baking/pastry students have won the gold medal for three consecutive years. This has never been done before. In
addition this brings the total medals won by Norm’s students to a very impressive total of 35 for the state-level and
13 for the National-level of the 13 National medals 11 were gold and 2 were silver.

Congratulations for a job well done!

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The Epicurean Club of Boston

Preferred Associate Member Purveyors
To all Members: By showing your supporting of the ECB Preferred Associate Members’ companies,
you are showing support for our club. Please save this page.

Coffee Equipment & Supplies cont.

Michael Kaloyanides John Rudnicki
New England Coffee Co., 100 Charles Street TriMark United East, 505 Collins Street
Malden, MA 02148 P: 781-324-8094 South Attleboro, MA 02703
Fax: 781-324-5675 1800-556-7338, Ext. 401 Fax: 800-446-9330
Pager: 781-958-6444
Email: jrudnicki@trimarkusa.com
Dairy/Eggs/Butter/Cheese
John Morrish Vincent Ramos
Paul W. Marks, Co., 8 Commercial Street Libbey Glass, Syracuse China,
Everett, MA 02149, P: 617-389-4120 World Tableware & Traex
1-800-462-0025 Fax: 617-389-1206 2 Midland Drive, West Warwick, RI 02893
P: 401.828.0658 Fax: 401.828.0357
Rich Sardellitti email - ramosv@libbey.com
Por-Shun Dairy, 16 Upton Drive
Wilmington, MA 01887, P: 978-658-4114
1-800-464-7486 Fax: 978-658-0060 Food Brokers
Jon Roberts
Douglas Corrigan Pinnacle Food Sales & Marketing
Garelick Farms Lynn 99 South Bedford Street #5
Lynn, MA P: 1- 800-847-8700 ext. 521 Burlington, MA 01803, P: 781-229-2277
Fax: 781-599-5705 Fax: 781-229-5757

Dish machine/Cleaning Supplies John Babineau

Joe Callahan Battle Green Foodservice
Eco Lab Co., 234 Bailey St. 400 Network Center Drive, Suite 220
Canton, MA 02021, P: 781-828-2158 Tewksbury, MA 01876, P: 978-640-1112 ext. 308 Fax:
Fax: 782-828-2360 401-766-6297, Cell: 401-862-3786
Email joe.Callahan@ecolab.com Email: jbabineau@battlegreen.net

Jeffrey Ross
Johnson Diversey Groceries/Food Companies
Boston, MA, P: 1800-626-5015 ext. 77147 Jim Bussolari
Fax: 978-937-1627 Cell: 508-726-3789 RC Fine Foods, 32 Whitman, Street
Email jeff.ross@johnsondiversey.com Somerville, MA 01144, P: 617-312-1089

Equipment & Supplies

Robert G. Lincoln Meat
Taylor Freezer of New England, Inc. Kevin Toomey
1030 University Avenue James J. Derba Co., P. O. Box 505678
Norwood, MA. 02062-2644 Chelsea, MA 02150, P: 617-884-6700 ext. 101
P: 781-551-4450, P: 800-245-4002 Inside MA, 1800-734-7339
Fax 781-551-4410 Outside MA, 1800 225-4458
E-mail Sales@taylornewengland.com Page 1-781-710-1730

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 The Epicurean Review

The Epicurean Club of Boston

Preferred Associate Member Purveyors
To all Members: By showing your supporting of the ECB Preferred Associate Members’ companies,
you are showing support for our club. Please save this page.

Meat cont. Specialty Foods/Produce cont.

John Dewar Andrew Sexeny
John Dewar Co., P. O. Box 191297 Lowell Brothers & Bailey, 50 Eastern Avenue
Boston, MA 02119, P: 617-442-4292 Chelsea, MA 02150, P: 617-889-1960
Fax 617-442-2943 Fax: 617-889-5922

Aileen Darragh Chris Collias

Dole & Bailey, Inc., 16 Conn Street Progressive Gourmet, 114 Wyllis Avenue,
Woburn, MA 01801, P: 781-935-1234 Everett, MA 02149, P: 617-389-8405
Fax: 781-935-9085 Email: Aileen@doleandbailey.com 1-800-224-7630 Fax: 617-389-0697
Web Site: www.doleandbailey.com Web Site: www.progressivegourmet.com

James Graham Matthew Poulin

T. F. Kinnealey Co., 1000 Massachusetts Avenue
Boston, MA 02118, P: 617-442-1200
Fax: 617-427-4656
Albert Martin
A. J. Martin, Inc., 51 Graystone Street
Warwick, RI 02886, P: 1-800-443-6450
Fax: 401-732-0633
Email: tmartin@ajmartininc.com
Web Site: www.ajmartininc.com
Specialty Foods/Produce
Michael Vitale
Appetizers and Inc., 442 Marcy Street
Portsmouth, NH 03801, P: 1-800486-2778
Fax: 603-436-6141
Email: mvitale@appetizerandinc.com
Manuel Costa
Costa Fruit & Produce Co,
18 Bunker Hill Industrial Park,
Boston, MA 02129
P: 617-241-8007, Fax: 617-241-8718
Sid Wainer & Sons, 2301 Purchase Street.
New Bedford, MA 02746, P: 1800-423-8333
508-999-6408 ext. 549, Fax: 508-999-6795
Email, swgraph@ma.ultranet.com
Web Site: www.sidwainer.com
Richard Krivitsky
The Chef’s Source, 138 Noanett Road
Needham, MA 02494, P: 781-444-5176
1-800-965-8930, Fax: 781-444-2982
Pager 617-705-1523
Seafood
Steve Connolly
Steve Connolly Seafood, Co.
34 Newmarket Sq, Boston, MA 02118
P: 617-427-7700, 1800-225-5595
Fax: 617-427-7697

Directions to Pinnacle Food Brokers

99 South Bedford Street #5
Burlington, MA
781-229-2277

From Boston take Route 93 North to 128 South to Exit 33A. Merge on to Cambridge Street heading
towards Winchester. Turn right on to Wayside Road. Then turn left on to South Bedford Road.

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 The Epicurean Review

You are cordially invited to the

One Hundred and tenth Annual

Epicurean Club of Boston

President’s Ball

On Monday the Fifteenth of November

Two Thousand and Four
at
The Oakley Country Club
410 Belmont Street
Watertown, Massachusetts

Hors d’oeuvre Reception at Six

Awards Presentations at Seven
Dinner at Eight O’clock

Music by Mirror Image

Black Tie
______________________________cut____________________________

The favour of a rely is requested before

Friday, November 5th
Please reserve ______ seats in the name of
M __________________________
Price per guest ~ Seventy-five dollars
Please find payment by check,
Payable to : The Epicurean Club of Boston
Visa or MasterCard
Enclosed for $ _______
Number ___________________ exp. ______

Mail To:
Ms. Amanda Smith
107 Rockland Street
Stoughton, MA 02072-2555

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2005 Boston Culinary Classic

A.C.F. Approved and Sanctioned Competition

Sponsored by The Epicurean Club of Boston

Sunday January 9th (Snow Date is January 16th) 2005

Location: Boston University, School of Hospitality

808 Commonwealth Avenue, Boston, MA 02155
Enter from side door on Essex Street Room 106&107

Parking: In the rear of building, cost is six dollars,

or on the street, (currently metered spots are free on Sundays).

Show Chairman: James Palmariello Phone# 978-815-1384 jamespchef@aol.com

Categories: Cold food- A,B,C,D, and E (Student and Professional)

Hot food- K-1 through 9 (Student and Professional)

Cost: $60 for A.C.F. members $75 for Non-A.C.F. members.

Time: 3:00 A.M. – 6:00 A.M., Cold food set-up.

(Cold food competitors must be out of the salon by 6:00 am sharp).
7:00 A.M. Judges Meeting with competitors.
8:00 A.M. Contemporary Competition starts.
6:00 PM Award Ceremony.

Deadline: All entry applications must be submitted before Dec. 18th.

Rules And Regulations: Competitors in the hot food categories are required to submit a recipe of their signature dish and a
color photograph or diagram of completed entrée with their application. In addition a copy for each of the four judges is to be
submitted on the day of the competition of completed entrée with their application.

Competitors are strongly advised to read and review the A.C.F. Competition Manual at www.acfchefs.org, Select
“downloads” then choose “competition manual” for complete A.C.F. guidelines.
Each chef in cat. K shall prepare four portions of the same entrée in 60 min. with an additional 5 min. for plating. Each
competitor must provide all ingredients, equipment, and plates needed to execute recipe.
General rules and Guidelines found on page 14 in the A.C.F. competition manual will be adhered to.

Entry Form
_____________________________________________________________________

Participant: __________________ A.C.F. Member #______________

Address____________________________ City____________ State,_____ Zip____________
Daytime Phone#_____________ Evening Phone#__________________

Please Select Category $60 for A.C.F. members

A_____ E_____ $75 for Non-A.C.F. members
B_____ D ____
C_____ K_____ Total $___________ Make check payable to: Epicurean Club of Boston

Mail check and entry form to: James Palmariello, 53 Genesee Street, Revere, MA. 02151

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 The Epicurean Review

29 Johnson Street
Saugus, MA 01906-1745
A 01906-1745

Have you moved or changed jobs???

Epicurean Review If so, pleaseNew
fill out, area
and mail code??
to Kevin Doherty, CEC
(address
If so, please fill is atmail
out, and bottom of thisRico
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DiFronzo, CEC
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Newsletter of Kevin
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want notify
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receive address
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notify changes you office
may have at this time.or phone
The Epicurean Club of Boston Rico will the national of any address
number changes you may have at this time.
Member Name:
Member Name:
ECB Reservations & Membership Membership Number:
Membership Number:
(781) 231-1115 Street Address:
Street Address:
City/Town:
for more information write to: City/Town:
State: Zip Code:
29 Johnson Street State: Zip Code:
Home Phone (with area code):
Saugus, MA 01906-1745 Home Phone (with area code):
Work Phone (with area code):
Work Phone (with area code):
www.TheEpicureanClubofBoston.com Place of Employment:
Place of Employment:
Position:
Position:
Contributors: Address: _____________________________________________
Cut out and mail to :
Cut out and mail to :
Members of Chef Rico DiFronzo, CEC
Chef Kevin Doherty, CEC
115 Grover Road Ext.,
The Epicurean Club of Boston 29 Johnson Street
Medford, MA 02155-1900
Saugus, MA 01906-1745