Tuesday, June 16, 2015

ACF Caxambas Chapter of Naples and Marco Island Meeting at Spring Run Golf Club in Bonita Springs


On June 15, 2015, members and guests attended the amazing ACF Caxambas Chapter of Naples and Marco Island, June General Meeting at Spring Run Golf Club in Bonita Springs, hosted by Chef Steve Joynt and Sous Chef George Villagomez.
Chef Steve Joynt
   The featured education presentation was on the ACF’s Professional Certification Program.

The welcome reception and plated dinner attracted over 100 members and guests-that's a very good showing for the off-season!

There were casual walkabout appetite teasers and magnetic energy bites with Rosemary Skewered Lamb Belly, and Satay Style Lamb With Micro Mint & Tangerine Lace
Aji Amarillo Creme Fraiche

A Whimsical Array of Charcuterie & Crudites

A Raclette Melting with Perfectly Melted Raclette & Gruyere Cheeses over  Baby Potatoes, Earthy Mushrooms & Crunchy Toasted Artisan Breads 

Venison Brisket -a Follow-Up On Halpern’s Venison Tasting had Taleggio Grilled Cheese with Venison Brisket, & Apricot-Caper Puree, On Pecan Raisin Bread-Deelicious!

I flipped for the Tropical Paradise From Happy Foods with Unusual & Underused Tropical & Florida Grown Fruits

 Carbonated Berries & Compressed Melons

The Plated Dinner theme of  " Bellies and Cheeks" featured a Petite Cheeky Salad with Gulf grouper cheeks wrapped in brick pastry with ahi amarillo criolla frito broccoli salad & micro cilantro 

The entrée of Veal Cheeks & Pork cheeks, parsnip puree & cabernet demi, grilled asparagus sauté was superb-the braised cheeks are ambrosia-like with tender, rich flavor.

Dessert was a surprise, with Lucky Charms Panna Cotta, Waffle "Biscotti", Cocoa Dusted Candied Nueske Bacon. The bacon is over the top!

 Special thanks to Port Royal Trading Company, Cheney, Happy Foods, Halpern's, and additional vendors who are supporting this meeting. This would not be possible without their continued support.

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