Newsletter - Societe Culinaire Philanthropique

Volume 1, Spring 2011
Page 4
Asparagus
LA RECETTE
by Pascal Guillotin
by
Bernard Launay
Asparagus 101
The Newsletter of the SCP
Spring 2011
It’s usually green; sometimes white or purple, but
bottom-line asparagus is a delicious vegetable and
a perfect way to get lots of great nutrients into your
body. Spears range in size from pencil-thin to thick
jumbo stalks. Asparagus is low in calories and sodium. It is a good source of vitamin B6, calcium,
magnesium and zinc, as well as dietary fiber, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium,
copper, manganese and selenium. It even has chromium, a trace
mineral that enhances the ability of insulin to transport glucose from
the bloodstream into cells. Asparagus dates back to the ancients
Egyptians and Greeks who used them not only as vegetable but for
medicinal use owing to its delicate flavor and diuretic properties.
Ingredients
•
•
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•
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Many Northern Europeans prefer white asparagus, known as •
spargel, because of its delicate flavor and fibreless texture. To grow •
A message from
Serves: 4
1 pound firm, not extra-firm, tofu, sliced into 4 ounces blocks
1/2 cup blond miso paste
1/2 cup light brown sugar
1/3 cup plus 1/4 cup sake
2 tablespoons canola oil
1 pound shiitake mushroom caps
1 pound asparagus, trimmed and cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon fresh ground pepper
white asparagus, farmers cover the ground with a mound of loose
earth to prevent exposure to sunlight, which would turn the stalks
green. Purple asparagus differs from its green and white counter- Directions
parts, having high sugar and low fiber levels. Purple asparagus was Preheat oven to 450°F
originally developed in Italy and commercialized under the variety
Violetto d’Albenga. Since then, breeding work has continued in counCombine miso, brown sugar and sake in a small bowl and whisk to
tries such as the United States and New Zealand.
incorporate. Place tofu in a shallow glass dish and pour marinade
Asparagus officinalis is a spring vegetable, a flowering per- over the top. Marinate at least one hour, or overnight.
ennial plant species in the genus Asparagus. It was once classified in
the lily family, like its allium cousins, onions and garlic, but the Liliaceous have been split and the onion-like plants are now in family
Alliaceous and asparagus in the Asparagaceae. Asparagus officinalis
is native to Europe, Northern Africa and Western Asia, and is widely
cultivated as a vegetable crop. An underground stem (or crown) produces edible shoots for about 6 weeks each spring.
In northwest Europe, the season for asparagus production is
short, traditionally beginning on April 23 and ending in Midsummer’s
Day. As of 2007, Peru is the world’s leading asparagus exporter, followed by China and Mexico. Asparagus is available year-round in
American supermarkets, but for best flavor and price, buy asparagus
at the end of November until early July, with peak season from March
through June. So, with spring upon us, make sure you take advantage of this delicious and nutritious vegetable.
Place tofu on a foil-lined baking sheet, then pour about 1 tablespoon
of remaining marinade on tofu to coat. Place remaining marinade in a
small saucepan and keep warm over a very low flame. Bake for 20
minutes, until coating has browned lightly. Remove from oven and
preheat broiler.
While broiler is preheating, heat oil in a large sauté pan until hot.
Add asparagus and sake and cook 2 minutes. Add mushrooms, salt
and pepper and cook, stirring, until asparagus is tender-crisp, an additional 2 minutes. Remove from heat and reserve. Place baked tofu
under broiler until more deeply browned, about 1-2 minutes.
the Chairman
of the Dinner Dance
Pascal Guillotin
Quarterly Membership Meetings
Thursday, April 7th, 2011
Thursday, June 2nd, 2011
Please attend when you can. Your voice
makes a difference.
t’s now time to put away our shovels and snow
boots and take out our dancing shoes for the
SCP’s 145th Annual Dinner Dance on April 10, 2011. This
year I’m excited to announce we are going back to the exclusive Yale Club on Vanderbilt Avenue in midtown Manhattan. The last time we held the Dinner Dance at the Yale Club
was in April 2007, the day of a large nor’easter. Sadly many
of our members were unable to attend, and they missed out
on a beautiful evening orchestrated by Chef Charles Keerly
and his talented staff. Sound on Sound will also be back to
provide the entertainment. So this year we wanted to return
to the grandeur of the Yale Club and hopefully the weather
will be in our side.
So mark your calendars for April 10th when I hope
to see all of you at the Yale Club for a beautiful evening of
camaraderie, fine dining and dancing. My special thanks goes
to my superb committee. I am so grateful to Mr. Coustar, Mr.
Dubarry and Mr. Le Rouzic, who I work with throughout the
year to plan and produce a memorable evening worthy of the
Société Culinaire Philanthropique.
Place about 1 cup shiitake/mushroom sauté on a plate and top with 1
piece glazed tofu. Drizzle each plate with remaining reserved glaze.
Officers Meeting
Thursday, May 5th, 2011
All are welcome, please contact the office
to confirm dates and times. Members are
invited to attend as observers.
305 East 47th Street, Suite 11B
New York, NY 10017
Phone: (212) 308-0628
Fax: (212) 308-0588
Email: [email protected]
www.societeculinaire.com
Bernard Launay, Chairman
Jean-Claude Blazy
Pascal Guillotin
Louise Hoffman
Susan Lifrieri-Lowry
Robert Walljasper
Editors
Elisabeth Kalajian
Monique James
Louise Hoffman
In the continued pursuit of excellence in the pastry field, and
in honor of their founder Eugène Weiss' spirit of innovation, the Weiss
Company launched the Eugène Weiss, Concours International de la
Confiserie de Chocolat. This took place during the SIRHA conference
in Lyon, France on January 25 th. 2011.
Concours International de la Confiserie de Chocolat set out in
search of professional mastery and expertise in taste, innovation and
presentation. The First Place winner was awarded €3000 and the
Trophée Eugène Weiss.
This competition served to display mastery and advancement
of chocolate and confectionery techniques to a wide audience and to
encourage young chocolatiers and confectionery artists to create highquality, natural and authentic chocolate work. The competition’s theme
was: “Tomorrow’s Chocolate”.
Six international contestants participated. France, Belgium,
Sweden, and United States where represented.
From the United States, Ebow Dadzie, Pastry Sous Chef of
the NY Marriott Marquis, SCP member and City Tech Alumni was
selected. Dadzie won the US Pastry Competition in 2007 and took the
title of Pastry Chef of the Year.
Each contestant had five hours to create a chocolate show
piece that reflected the theme and two bonbons, one with hazelnut praline and the other was a free choice. The art work and technical skills
as well as taste were evaluated. Christophe Marguin, Romaric Boilley,
Jean Pierre Richard, Pascal Brunstein, and Emmanuel Edouard Hirsinger Monk were judges appointed by the President of the Compétition,
Nasserdine Mendi, Meilleur Ouvrier de France and Master Chocolatier
Weiss.
Newsletter Committee
Société Culinaire Philanthropique
International Chocolate
and Confectionery Competition
in Lyon, France
I
VISIT OF MICHAEL TY, NATIONAL PRESIDENT, ACF
Sunday, April 10th, 2011
at the
Yale Club New York
Ebow Dadzie Competes in the
By:
Annual Dinner Dance
Calendar
Volume 1, Issue 20
Miso-Glazed Tofu with Pan-Seared
Shiitakes and Asparagus
Dadzie’s first bonbon was a salted caramel with raspberry
jelly and his second was a hazelnut praline with Blue Mountain coffee.
His show piece reflected vibrant tropical colors from the natural environment that cocoa beans grow in. Dadzie came in fourth place.
Mr. Michael Ty visited our offices, Friday, January 14th.
From left to right: A. Schmidt, CEC, ICA-ACF Big Apple
Chapter Chairman of the Board, JC Blazy, President Société
Culinaire Philanthropique, M. Ty, CEC, AAC, JP Stoehr,
Honorary President, Societe Culinaire Philanthropique and
T. Smyth, Chairman of the Salon of Culinary Arts.
Congratulation Ebow!
First place went to Aurelien Ponsonnet, Pastry chef and
Chocolatier of Privas in Ardeche. Second place went to Olivier Guillard , France (Morbihan), Instructor of Pastry and Chocolate, iForm
CFA Coutances. Third place went to Sylvia Brown Head Pastry Chef
and Chocolatier at Berzelii Choklad, Gothenburg Sweden.
Page 2
Volume 1, Spring 2011
U.S. Pastry Competition 2011
On February 27, 2010, Paris Gourmet
presented the 22nd Annual U.S. Pastry Competition at the International Restaurant and Foodservice Show of New York. Thirteen rising
stars of the pastry world were finalists and competed for the prestigious title, “Pastry Chef of
the Year”.
The Competition was sponsored by
Paris Gourmet, Société Culinaire Philanthropique, Pastry 1, Cacao Noel, Beurremont,
Gourmand and Maison de Choix.
The theme this year was “ Le Cirque
du Soleil”. The competition included a sugar
and chocolate “masterpiece”, along with a bonbon and cake tasting.
The Judging Committee included the
Board of Directors; President Jean-Claude Blazy
from the Société Culinaire Philanthropique and
Jury President Florian Bellanger, SCP member
and owner of MadMac. The three teams of jurors over saw technical expertise, cake tasting
and bonbon tasting.
<
By Louise Hoffman
The jurors team were staffed by: Ludovic Augendre, Eric Bedoucha, Eric Bertoia,
Jean-Francois Bonnet, Richard Capizzi, Ebow
Dadzie, Steve Evetts, Bill Foltz, Eric Girerd,
Rachel Lansang-Hidalgo, Louise Hoffman, Pascal Janvier, Joseph Murphy, Nathaniel Reid,
Laurent Richard, Sebastian Rouxel, Biaggio
Settepani and Tom Vaccaro.
After several hours of set up and judging the awards ceremony began.
First Place went to Marco Cossio
from the MGM Grand Hotel & Casino, Las
Vegas, NV, taking the “Pastry Chef of the Year”
award. He won a Gold Medal and $4,000.
Second Place: SilverMedal and $2,500
went to Pedro Gomez of Calihan Catering in
Chicago, IL.
Third Place: Bronze Medal and
$1,000 went to Pierre Poulin of Le Cirque,
NYC.
Honorable Mention and a trophy with
$750 went to Andrew Chlebana from Joliet
Junior College in Joliet, IL.
This event is an exciting and important process in the skill development for many
pastry chefs. During their months of practice
they refine their skills to new levels.
This type of competition requires
complete dedication. The work this year was
creative, fun and technically challenging.
Special thanks to the students from
NYC College of Technology and Kingsborough
College for assisting the judges, competitors and
set up. It was an exhilarating day for everyone.
Page 3
Volume 1, Spring
Members in the news
Visit with our member Rolf R. Jung in L.A.
BEST OF BERGEN (NEW JERSEY) 2011
Elisabeth Kalajian,
Administrator of the
Société Culinaire
and Editor of the
newsletter visited
Mr. Rolf Jung,
Executive Chef,
Hilton Airport,
Los Angeles, CA
Congratulations to John Halligan, Executive Chef/Owner,
The Park Steakhouse, Park Ridge, NJ, two-time winner’s
among the best steakhouse in Bergen County, and to Chef/
Owner Michael Latour, Latour Restaurant, Ridgewood, NJ,
the best touch of Paris.
Welcome to New Member
January 6, 2011
Holiday Party at the office
Stephane Verdille & Pierre Baran - Andre Soltner & Dominique Payraudeau
Marco Cossio
First Prize Winner
Pastry Chef of the Year
Justin S. Levine
Congratulations!
Pedro Gomez
Second Prize Winner
Pierre Poulin
>
Third Prize Winner
won the Societe’s Award
Award Presentation 142nd Salon
of Culinary Art
New Jersey Chapter of the Société
On December 8th, 2010, The New Jersey Chapter meeting of the Société was held at The Joe Jefferson Club in Saddle River, New
Jersey. Mr. Maurice Pailleret, President of the Chapter welcomed everyone and thanked Chef/ Michael Latour for hosting the meeting
at the Club which he belongs. After the meeting everyone enjoyed a delicious buffet contributed by the New Jersey Members.
From left to right:
Thomas Smyth
Kevin Portscher
Michael Latour
Jean-Claude Blazy
From left to right:
First Row: D. Dumas, M. James, E. Kalajian, JC. Blazy,
A. Quirin, M. Pailleret
Second Row: JP. Stoehr, A. Moisan, M. Bonte, C. Baills,
G. Vidal, Y. Busnel, D. Monneaux ,JM. Bournot,
J. Halligan .
Thomas Smyth, Chaiman
presenting
Steve Walljasper
with a medal & a
diploma of the Salon of
Culinary Art
By Robert Walljasper
For one hundred forty two years the Salon of
Culinary Arts has been an opportunity for
culinarians to test their skill, technique and
design in a competitive environment. As 120
competitors entered the Salon of Culinary
Arts, this past November was no exception.
On Wednesday, February 23, 2011 the Société held an evening to recognize the many
winners with Brooklyn’s New York City
College of Technology (NYCCT) graciously
hosting the award ceremony.
In addition NYCCT’s President Hotzler
thanked the Société for ongoing support and
scholarship of culinary schools.
With a PowerPoint Presentation displaying
contestant’s work, MC Marc J. Sarrazin announced medal winners with Mr. Blazy and
special guests presenting the medals and
cash prizes.
After the presentation of awards the audience
was invited to enjoy a reception prepared by
the faculty, staff and students from Department of Hospitality Management at NYCCT.
President Jean Claude Blazy welcomed distinguished guests and industry leaders and
congratulated each participants their professionalism and the quality of their work.
The soiree was held in Janet Lefler Dining
Room, featured a variety of buffet stations
and tours of newly renovated kitchen. A
scrumptious event that included passed hors
d’oeuvres, beef tenderloin, seared duck, ravioli and Viennese table.
Before introduction of the master of ceremonies (MC), Thomas Smyth. Chairman of the
Salon thanked his Co-Chairmen and acknowledged the many member volunteers
that help to continue the Salon’s tradition in
excellence.
If by any chance you missed the Salon or
wanted to view it again, visit our website at
http://www.societeculinaire.com for photo
archives and video footage from the past
three years.
Above: Mrs. L Hoffman (left) and the Students of the
NYCCT receiving the Marc Sarrazin Trophy by Mrs.
Renee Sarrazin (center)
Below: Mr. Thomas Smith and the winner of the
Grand Prize of the Salon - The Medal of the French
Government Mr. Ebow Dadzie