Events

Apr
23
Mon
April ACF NCCA Meeting @ Army Navy Country Club
Apr 23 @ 6:00 pm – 8:00 pm
April ACF NCCA Meeting @ Army Navy Country Club | Fairfax | Virginia | United States

Monday, April 23, 2018 from 6:00 PM to 8:00 PM (EDT)

Army Navy Country Club, Fairfax
3315 Old Lee Hwy,
Fairfax, VA 22030

Register Here

Join your fellow culinarians at the beautiful Army Navy Country Club in Fairfax, VA for our April chapter meeting.

Nancy Bryner from Grower’s Express will be creating flavorful, healthy, and on-trend dishes using their latest line of premium, value-added vegetables designed to save valuable labor hours in your operation. Host Chef, Steve Ryder and his team will incorporate some of their local flavors into this great evening of education and camaraderie sponsored by our good friends at Keany Produce.

There is no cost to attend, but please RSVP in advance using the Eventbrite link here so we can get an accurate head count. We look forward to seeing you all at this long overdue chapter meeting!!

 

Jun
23
Sat
AAC Dinner at Maryland Club @ Maryland Club
Jun 23 @ 6:00 pm – 9:00 pm
AAC Dinner at Maryland Club @ Maryland Club | Baltimore | Maryland | United States

The Greater Baltimore Chapter (GBC) of the ACF is hosting an AAC dinner at the Maryland Club. Proceeds for the dinner will support the AAC scholarship fund at Anne Arundel Community College (AACC) as well as donate to the ACF National Culinary Olympic Team.

Location: Maryland Club -1 E. Eager St. Baltimore, MD 21202
Date: Saturday, June 23, 2018
Time: 6:00pm
Attire: Black Tie Optional
Theme: East meets West: Asian / Pacific Rim paired with Maryland / Mid-Atlantic flavors
Tickets: $125.00 each (Please note that tables will seat 8 guests each.)

Please click here to download registration form.

Once your check has been received, an email will be sent to you for your ticket confirmation.

Due to renovations, parking is limited at the Maryland Club. There are several parking lots within a 2-block radius of the club. Please research for your convenience.

Participating chefs:
John Johnson CEC CCE AAC, chairman (Instructional Specialist – AACC / HCAT Institute)
Curtis Eargle CEC AAC, co-chairman (Excutive Chef – Maryland Club)
Rich Hoffman CEC CCA AAC (Corporate Executive Chef – Healthcare Services)
Eric Yeager CEC (Chef Instructor – (Stratford University)
Ben Simpkins CEC CCA (Executive Sous Chef – Baltimore Country Club)
Geroge Batlas (Executive Chef – Manor Tavern)
Jennifer Marsh (Executive Pastry Chef – Maryland Club)

Hors d’oeuvre Reception
Szechuan Gin Cured Salmon
(Squid Ink Coral Tuile-Crème Fraiche-Roe-Grated Horseradish)

Nori Wrapped Marbled Beef Tenderloin
(Charcoal Cracker-Crispy Potato Brunoise-Miso Cream-Micro Bean Sprout)

Oyster Raw Bar
(A selection of local and Mid-Atlantic varieties)

General Tso Sweetbreads
Korean BBQ Quail Steamed Bun

Seared Bluefin Tuna with Wasabi Cotton Candy

Maryland Club Display Table
(A variety of Charcuterie, Cured Meats, Cheese, Breads, Vegetables)

Dinner Menu
Maryland Summer Vegetable Terrine & Jumbo Lump Crabmeat
Daikon Spring Roll – Roasted Baby Carrots – Thai Basil Oil

Pan-Seared MD. Rockfish with Lemon Cream Sauce
Vegetable Threads-Korean Sweet Potato Puree
Spiced Shrimp – Asian Pear “Kimchi”

Whistle Pig Hollow Crispy Pork Belly with Cantonese Soy & Garlic Broth
Egg Noodles-Macoma Clams-Cilantro Lime Foam

Koji Marinated Venison Loin with Sour Cherry Gastrique
Summer Vegetable Medley-Pickled Ramps-Morel Dashi

Coconut Sticky Rice with Basil Foam
Brown Sugar Rhubarb – Black Pepper Tuile