2013-02 - CASA Ajijic

CULINARY ARTS SOCIETY OF AJIJIC
MONTHLY NEWSLETTER
February 2013
Volume 27 Issue 2
January CASA Meeting
February 18th
4pm at Min Wah Restaurant
Presenters, please be set up
no later than 3:45pm
NEW CASA EMAIL SITE!
Please use this site to ask
questions, sign up to present
or to make reservations for
yourself and/or guests!
[email protected]
PRESENTATION
POINTS!
NEW! Beginning in
January 2013, each
month 1 point will be
awarded to the
presenter in each
category with the
highest presentation
points given by the
judges. In future
winners will be announced at meeting.
See pages 7 & 8 for
January Winners!
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www.ajijiccasa.org
[email protected]
CATEGORIES
Category A—Romantic Main Dish
Category B—Valentine Dessert
Presidents Message
SAVE THE DATE!!
Announcement of Annual Awards Banquet!
Date: Thursday, February 28th
Location: Mannix Restaurant
Time: Cocktails—5pm
Dinner—6pm
MORE DETAILS TO FOLLOW
IN SEPARATE EMAIL….
FEBRUARY PRESENTERS…. JUST
for the month of February, there will be NO
Presentation Rules….OTHER than you MUST
stay within the lines on the tablecloth!
Other than that...GO FOR IT! The
SKY IS THE LIMIT! HAVE FUN!!!
Culinary Arts Society of Ajijic
CASA UPDATES
Marcella, owner of “Mostly Chocolate Ajijic”
will be the speaker for the February 18th CASA Meeting!
2013 CASA BOARD
MEMBERS and
COMMITTEE VOLUNTEERS
President:
Pat Carroll
(766-3144)
Vice President
Annie Green
(766-5243)
Secretary:
Rick Feldmann
(766-2606)
Treasurer:
Blue
(766-5023)
Director at Large:
Sandy Feldmann
(766-7606)
Past President:
Mary Ann Waite
(766-1436)
Membership & Reservations:
Rick Feldmann @
[email protected]
Newsletter/Publicity:
Pam Ladd
Judging Tabulator
Peter Luciano
(765-3683)
(766-5336)
Judge Coordinators
Nancy Traill & Sergio Barajas (766-5770)
Decorations
Beth Cathcart
(765-2164)
Special Events
Monica Molloy
(766-0699)
Web Master
Kenee Campo
(766-4510)
Historian
Tod Jonson
(766-1981)
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HOUSEKEEPING NOTES & REQUESTS
1. Presenters need to make enough food for 5060 tasting size servings. This equates to 12
full size servings. If presenters don’t make
enough food, people at the end of the line
can’t sample the food and your chances lessen
for getting a People’s Choice Award.
2. Please also remember this is a Tasting Only of
each presentation! Please notify your guests.
3. There will be no separate, small presentation
plates for Category A as most of those dishes
are served hot. If the judges are tasting from a
separate dish, they may not get a warm serving. If the presenter in Category B deems it is
necessary to offer a presentation plate, that
is acceptable, however, realize that when a
dessert or side dish is cut into, the total
presentation usually is not as attractive.
4. NEW! If you wish to be a presenter, you need
to send an email to the new CASA email;
[email protected]
5. Please remember that ALL members who
will be attending need to make a reservation
each month at the CASA email site.
Culinary Arts Society of Ajijic
CASA LAKESIDE COMMUNITY PARTICIPATION
On January 19th, 2013 CASA put on a Chef’s Tasting Dinner for eight people who won the bid
at 13,000 Pesos at the Ninos Incapacitados Fund Raiser held in March 2012. Mary Ann Waite
was the Charity Dinner Chairperson. Each year the CASA Board chooses one or more Lakeside charities to support. Following is the menu which our CASA members cooked and served
along with those who participated.
Hors d’oeuvres & Champagne
Cream Cheese Tasty Bites—Carole Wolff
Asparagus/Prosciutto Roll-ups-Sandy & Rick Feldmann
Coconut Shrimp with Kumquat Sauce-Annie Green
Soup Course
Curried Pumpkin Soup with Crème Fraiche-Mary Ann Waite
Fish Course
Poached Salmon with Mousseline Sauce-Pat Carroll
(served on the Titanic!)
Salad
Organic Greens Vinaigrette with Raspberries, Goat Cheese & Golden Walnuts-Beth Cathcart
Entrée
Shahi Korma (Royal Braised Lamb) with Fragrant Saffron Pilaf-Nancy Traill
Spiced Cauliflower-Blue
Desserts
Chocolate Walnut Mousse-Wayne Palfrey
Lemon Curd Cheesecake with Fresh Raspberry Sauce-Pam Ladd
Coffee & Irish Cream with Hazelnut Truffles-Mary Ann Waite
In addition, Linda Friedman was a server and Sergio Barajas took photos. The CASA members not only
cooked the meal, but they also bartended and served the meal.
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Culinary Arts Society of Ajijic
Thank you letter from the successful bidders of the CASA Charity Dinner!
Dear Mary Ann and your Entire CASA Team,
Thank you all very much for the delicious and very elegant "Chef's Tasting" dinner for which we were the successful
bidders at the Niños Incapacitados dinner dance last year.
The anticipation started the moment you asked us for input into the menu and mounted from there. There were no
disappointments. From the appetizers to the truffles every dish was delicious, beautifully presented and impeccably
served.
Beyond the food, special mention goes to the extra details; the elegant table settings, the attentive somelier, the
customized menus, even your coordinated pinafores and the golden walnuts!
We must also mention here our tremendous thanks to our stylish hosts Carmen and Alfredo Bentivoglio who donated
their stunning home for the evening. Congratulation to all involved on the planning, coordination and effort that
made this CASA dinner such an enjoyable and memorable event.
Grahame and Lorna Leech
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Jim and Kari Higgins
Phil and Brenda Ellis
Stephen and Elizabeth Chamberlain
Culinary Arts Society of Ajijic
CASA LAKESIDE COMMUNITY PARTICIPATION
Pictures from the CASA Charity Dinner!!
Page 4
Culinary Arts Society of Ajijic
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Culinary Arts Society of Ajijic
January
2013
Judges
Chef Fernando Gomez, Casa Flores, Ajijic
Chef Fernando was born in Puebla and educated in Europe and the United States. His mother is descended from the Hasidic Spanish
Jews of Asturias, Spain, and his father is the son of Northern Italians, so there are some very interesting influences in his formation as a
chef. He learned to cook at age 10 observing his grandmother cook her traditional Spanish cuisine.
He attended Scottsdale Culinary Institute after finishing his undergraduate degree at the University of Texas; then worked for the
Biltmore Hotel and the Marriott hotel chain. He also worked as a menu consultant in Rotterdam and Amsterdam, and specialized in
soups and sauces.
On his return to Mexico, he opened his own restaurant in Bucerías, Nayarit and then relocated to Ajijic where he owns a Bed and
Breakfast; Casa Flores on calle Zaragoza. He says that he practices “the art of cooking in a more informal way, at leisure and with
passion and love.” What does he love most about what he does? “ The freedom that cooking allows me to experience and share the world
through my palate.”
As to comfort foods, Chef Gomez is very, very fond of apple pie.!
******************************************************************
Chef Ian Greenwood
Chef Ian began cooking at the age of 16 in Manchester, England and finished his apprenticeship at 21. At that point he was eager to
travel to sunnier, warmer climes and jumped at the opportunity to work in Bermuda. Ever since, he has called the Southern US and the
Caribbean home. It is those years and regions that he credits with having formed and seasoned him as a chef. The importance of
seawater, fish and seafood there also explains why most of his restaurants have tended to be about fish.
He has founded restaurants in Coral Gables, Cocoa Village, Satellite Beach and Vero Beach, Florida. His most recent is The French
Quarter in downtown Vero Beach; a restaurant with a courtyard reminiscent of New Orleans where he focuses on Louisiana cuisine
with a Caribbean flair, using seafood from the Gulf of Mexico.
What Chef Ian likes most about his business is the reward of grooming up and coming chefs. “It’s a joy to spot the next rising star.
Every few years, you see one and just know that they're going to be great.”
Chef Ian seems to have a few off-limits comfort foods in mind, but if he had to choose something, it just might be English meat pies.
******************************************************************
Chef Amy Potter, Armando's Hideaway, Ajijic
Amy has been cooking since she was ten, having learned her craft from her mother and grandmother who were great cooks. She was a
restaurant manager for 12 years with Applebee's and Chili's in the US. What she likes most about cooking is to see people enjoying
something she has created.
Her favorite food is Mexican, and her favorite herb is cilantro (coriander). The most important thing she has learned in her cooking
experience is to "taste, taste and taste again during the cooking process." What is her pet peeve related to cooking? When people season
their food before tasting it!
We asked what her favorite comfort food is, and she replied "fried chicken."
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Culinary Arts Society of Ajijic
January 2013
Speaker
Judy King
Judy moved to Lake Chapala in 1990. During the first 11 years while she was a
real estate agent and broker, she became increasingly interested about this
area's foods, customs, traditions and holidays and passionate about sharing
that information with others.
She continues to edit Living at Lake Chapala, the online magazine she
co-founded in 2001. She is now in her fifth year as editor of the Lake Chapala
Review. She found a new love last year when she edited several books for
local writers.
Over the years Judy has related tales of life in Mexico, unraveled Mexican
holidays, customs, and culture through dozens of talks for tour groups and local
organizations and in well over 1,000 articles.
A one-time Iowa farm wife, Judy recently reverted to a favorite avocation –
cooking old-time comfort food on a grand scale –for the Monday Market. This is
not her first semi-professional cooking gig; prior to marrying the Iowa Pig Farmer,
Judy cooked up a storm in a Missouri truck stop and then in two small town
Iowa cafes.
These days Judy still enjoys presenting occasional programs – usually about life
in Mexico -- for local groups. She is an avid reader and extreme fan of digital
books and e-readers.
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Culinary Arts Society of Ajijic
WINNER’S PHOTO GALLERY
JUDGES CATEGORY A– Comfort Food—Main Dish
FIRST PLACE—PAT CARROLL
Sweet & Sour Chicken
SECOND PLACE - CAROLE WOLFF
Over the Top Lasagna
THIRD PLACE & PEOPLES CHOICE—MONICA MOLLOY
Uncle Joe’s Spicy Short Ribs
PRESENTATION WINNERS-Category A!
Tied for highest presentation points—PAT CARROLL & MONICA MOLLOY
Judy Pat Carroll
Carole Wolff
Monica Molloy
FIRST PLACE
Pat Carroll
SECOND PLACE
Carole Wolff
THIRD PLACE
Monica Molloy
Sweet & Sour Chicken
Over the Top Lasagna
Uncle Joe’s Spicy Short Ribs
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Culinary Arts Society of Ajijic
WINNER’S PHOTO GALLERY
JUDGES CATEGORY B —Holiday Dessert
FIRST PLACE—MAUREEN MARTIN
Sticky Toffee Pudding
SECOND PLACE & PEOPLE CHOICE—PAM LADD
Blueberry/Lemon Strudel with Homemade Blueberry Ice Cream
THIRD PLACE - WAYNE PALFREY
Mom’s Apple Crisp
PRESENTATION WINNER—Category B—highest presentation points—MAUREEN MARTIN
Maureen Martin
FIRST PLACE
Maureen Martin
Sticky Toffee Pudding
Page 8
Wayne Palfrey
SECOND PLACE
Pam Ladd
Blueberry/Lemon Strudel
Blueberry Ice Cream
Pam Ladd
THIRD PLACE
Wayne Palfrey
Mom’s Apple Crisp
Culinary Arts Society of Ajijic
Sweet and Sour Chicken
Pat Carroll
Chicken Breading:
3-5 chicken breasts
salt and pepper
1 cup cornstarch
2 eggs, beaten
1/3 cup canola oil
Rinse chicken, trim off fat or extras and then cut into 1 inch cubes.
Season with salt and pepper. Dip chicken into cornstarch and coat all
the way and then put into eggs. Heat oil in large skillet. Cook chicken
until browned. Place in baking dish. 3 chicken breasts can be in a 9x9
but 5 chicken breasts fits better in a 9x13.
Sauce:
3/4 cups sugar
4 Tablespoons ketchup
1/2 cup white distilled vinegar
1 Tablespoon soy sauce
1 teaspoon garlic salt
Whisk until smooth. Then pour evenly over chicken. Turn chicken so
the sauce gets on both sides and then put in the oven at 350 degrees for
15 minutes. turn chicken and then cook for 15 more minutes.
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Culinary Arts Society of Ajijic
Sticky Toffee Pudding
Maureen Martin
1 1/4 cups pitted dates, coarsely chopped
1tsp. baking soda
1cup all purpose flour
1tsp. baking powder
1/4 tsp. ground ginger
3 tbsp. unsalted butter - at room temperature
2/3 cup soft brown sugar
2 eggs
Caramel Sauce:
1/2 cup butter
1 cup brown sugar
1/2 cup 35% whipping cream
Set oven to 350F Butter a 12 cup muffin tin.
Stir dates with 3/4 cup water in saucepan. Bring to a boil. Cook 3 minutes,
stirring often. Remove from heat. Stir in baking soda. Let stand 10
minutes.
Combine flour, baking powder and ginger in a bowl. Beat butter and sugar
till creamy. Add eggs and beat. Beat in flour mixture. Stir in dates.
Spoon batter only 1/2 way full into each cup. Bake 15 minutes, then
reduce heat to 325F for 15 minutes more.
Transfer muffin tin to a wire rack. Cool 10 minutes. Unmold puddings
upside down. Punch holes in puddings with a slender skewer. Place in
serving dish and pour warm caramel sauce over them.
Caramel Sauce
Melt 1 cup brown sugar with 1/2 cup butter in a small pan. Stir in 1/2 cup
35% cream. Boil gently for about 3 minutes until slightly thickened. If
necessary, sauce can be reheated in the microwave.
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Culinary Arts Society of Ajijic
CASA Categories for 2013
Month
Category A
Category B
January 21st
Comfort Food MD
Old Fashioned Desserts
February 18th**
Romantic MD
Valentine Dessert
March 11th*
April 15th
May 20th
June 17th
July 15th
Aug. 19th
Irish MD
Thai MD
India MD
Vegetarian MD
Peruvian MD
Lebanese MD
Pies & Tarts
Thai Complimentary Side Dish
India Dessert
Gluten Free Dessert
Peruvian Complimentary Side Dish
Lebanese Dessert
September 9th*
October 21st
Spanish MD
Ground Meats MD
Spanish Dessert
Savory Breads, Biscuits or Rolls
November 11th*
December 16th
Cuban MD
Botanas/Appetizers
Cuban Complimentary Side Dish
Holiday Desserts
MD= Main Dish
* Changed to 2nd Monday due to Mexican Holiday
** There will be NO Decoration Rules for this month. The Sky is the Limit!
However, please remember, you still to need stay within the space limit
which is 18 inches wide and 28 inches deep.
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Culinary Arts Society of Ajijic