As of the January meeting we have settled into our new meeting location. We will hold our meetings at the Rochester VFW hall at 54 S. Union St. The kitchen proved to be a great spot to do a demonstration. Again I
will remind you if you want to do a one hour demo for the members you not only help make the meetings more interesting you bring yourself one step closer to the criteria for Chef of the Year.

The last weekend in February will be a busy one. On Sunday we are hosting a Prime rib diner at the VFW. We will start prep at noon and serve at 6:00pm. Brad Yearwood has stepped up as chef d cuisine. The opportunity to cook with a brigade of chefs is one of the great things about ACF membership. The day after we will be back at the VFW for the February meeting. Earnie Miller, CEC, CCE has offered to do a demonstration on making scratch biscuits with out shortening. He promises some honey butter to go with them. Van Laughlin will bring the strawberries to finish what should be a nice evening. I want to remind you that these one-hour programs are usable for either initial or re-certification. The chapter puts them out there as a benefit of membership. Please make it a habit to attend our meetings.

In place of our March meeting we are planning a road trip. Mike Vasile has made arrangements for us to travel to an evening of maple syrup and pancakes. We will meet at 4:30 at the RIT Conference Center Hotel (old thruway Marriott) to board a limo-bus and we will be on the road at 5:00. Our dinner reservation is for 6:30. We will eat our dinner of Buckwheat pancakes, bacon, sausage and fresh made maple syrup and then tour the operation. The cost to you is $25.00. We invite you to bring the significant other in your life your kids, parents, or friends. The more the merrier.  Our last road trip to the peanut butter factory was both educational and tasty. Please note that this event will be on TUESDAY March 28, 2006.

See you Monday February 27, at 6:30

Chef Paul

"Cooking is at once child's play and adult joy. And, cooking done with care is an act of love" - Craig Clairborne