Chicago CHEFS OF CUISINE

                                           Serving Chefs Since 1925 

CHICAGO CHEF OF CUISINE WINS ACF CONTEST!!!
Congratulations, we have met the 100% challenge – ACF Chapter Retention Campaign! Beginning in 2014, we met the criteria to this contest that rewards chapters with the highest percentage of professional culinarian membership with two free renewals for a year.
The board will give out the two free ACF memberships to the first and second current member that brings in a new member. Contest starts April 1, 2015 through January 31, 2016.
Each current member will receive a free ACF membership for a year.
​Current member must contact our Membership Chair Dwight Ferguson 
dwightferg@charter.net to receive credit.
We value your membership and appreciate your support!
Thank you all. Joe Aiello, CEC, AAC
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​​January 13th, 2015 Chefs General Meeting


We would like to thank Monastero's Ristorante
and
Chef Host, Joe Monastero

for a great evening



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Up coming Event and Meeting
"Mark your Calenders"










​February 9th Chefs Meeting
Will be held at Rivers Casino in Des Plaines
​Reception: 6:00 ~ Dinner: 7:00
Chef Hosts, Chuck Dochenetz

Member $30.00 – Non Members $35.00
The Board has elected a new policy;
If you have not made a reservation there will be a $5.00 surcharge or if have made a reservation and do not show, you will be billed. 

For reservations

Phone: 312-300-4818 ~ ACFChicago@yahoo.com

MENU

Passed Hors d’oeuvres

Blue Moon Green Lip Mussels with Grilled Toast Point

Tuna Tartar Cone with Wasabi Aioli

Smoked Chicken and Apricot Arancini

Seared Beef Roulade with Pickled Red Onion, Chive and Whipped Horseradish Cream

Cold Options

Antipasto and Cheese Platter (Served on Custom Boos Block)

House made Sushi Display

Assembled Plates

-Braised Short Rib with Parsnip Puree, Smoked Onion Barley and Demi-Glace

-Seared Salmon with Celery Root Puree, Braised Baby Fennel, Champagne Caviar Sauce and    Crisp Fennel Fronds

Crispy Pork Belly with Apple, Carrot and Cider Glaze

Buffet Items

Stuffed Chicken Breast with Sweet Potato, Mizuna and Brie Cheese

Roasted Strip Loin with Carrot Puree and Swiss Chard

Crispy Red Skin Potatoes

Roasted Brussel Sprouts with Bacon and Maple Vinaigrette

Dessert

Grapefruit Mousse with Champagne Gelee

Salambos

Coconut Guava Chiffon Cake

Pistachio Cake with Brandied Cherries


 
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Thank you for Visiting Us! 

"Eat, Live and Love"


Phone: 312-300-4818 ~ acfchicago@yahoo.com

                















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Serving Chefs and the​ Hospitality Industry since 1925!

"Be a Part of the Team, of the Heritage and a Part of the Journey."
ACF Chicago Chefs of Cuisine focus is on the Hospital​ity Industry in Chicago.


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When visiting our site we have updated the History and other pages

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The American Academy of Chefs Dinners have been held by our chapter for 34 years