Olympic Culinary Preview Party

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Important Dates

Unless otherwise noted, all meetings and seminars take place at Commisioner's Hall at Westmoreland County Community College in Youngwood, PA.

December 17, 2019, 6:30pm - Casual Dinner, The Fat Squirrel, Jennerstown

January 21, 2020 - Board Conference Call

February 18, 2020 - Meeting TBD
March 17, 2020 - Meeting TBD
March 22-24, 2020 - Chef Connect Conference, Nashville

April 21, 2020 - Meeting TBD
May 19, 2020 - Meeting TBD

July 19-23, 2020 - National Conference, Dallas

July TBD - Joint Picnic with Pittsburgh Chapter

Join us for a Casual Dinner Meeting at the Fat Squirrel

Join us at the Fat Squirrel in Jennerstown for a casual dinner on December 17th at 6:30pm. We will be ordering from the menu. Check it out below!

 

1302 West Pitt Street
Jennerstown, Pennsylvania 15531

 

http://fatsquirrelpa.com/

 

Please RSVP to Lynn Toniolo at toniolol@westmoreland.edu or 724-925-5980 by December 12th.

Thanks to all that attended "The Essentials of Plant Based Meze" on October 15th!

We were joined by Danielle Bereznay, CCC, Culinary Specialist, Roland Foods for a presentation on Plant Based Meze on October 15th. 

 

Chapter Officer and Board elections also took place at this meeting.

 

Thanks to Logan Family Farms for hosting our September Meeting!

The Logan's were amazing hosts for our group. They showed us around the farm, seeing both cows and pigs, talked about some of the different cuts of beef and their production and aging process. The also cooked a whole spread of different meats for us to try. 

 

Please be sure to check them out and support their business!

 

https://loganfamilyfarmsllc.com/

Thanks to Maple Bottom Farm for hosting our May Meeting!

The following people were in attendance at the meeting: Jim & Jackie Timko, Cheryl Shipley, Carol Baier, Ryan & Christina Moore, Regis & Sarah Holden, Joe Weaver & family, Cindy & Dan Komarinski.

 

Amy Leslie, from the American Dairy Association. She handed out fact sheets and took photos.

 

The last photo is the DeLaval robotic milker. It can milk 60 cows and they go in it when they want to be milked. The machine costs $250,000. It was impressive!

 

Vickie talked about milk and “standards of identity”. The FDA is currently reviewing milk’s standard of identity. Currently many plant-based foods are using traditional diary terms (milk, yogurt, cheese) in the name of the product (e.g. almond milk).

 

She also talked about milk and nutrition. Raw milk is not okay with her since there is a chance people can get sick from drinking it.

 

Thirty percent of dairy farmers are female nationwide!

 

Vickie has many different varieties of cows but the Guernsey’s are her favorite. They sell all of their milk to Land o Lakes.

 

Everyone was offered a bottle of Marburger milk at the end of the tour. She talked about the code located on the milk cartons. The first 2 numbers designate the state and the second set of numbers designate the dairy that the milk comes from. Pennsylvania’s code is 42. Vickie hopes people look for milk from Pennsylvania!

Congratulations to Chefs Carol Baier, CC and Joe Weaver, CEC for bsing named 2019 ACFLC Co-Chefs of the Year!!!

Chef Joe Weaver, CEC, ACFLHC 2019 Chef of the Year
Chef Carol Baier, CC, ACFLHC 2019 Chef of the Year

Thanks to Chef Paul Haines for the amazing Beef Demonstration at WCCC.

Chef Paul Haines, Co-owner of Haines Farming and Meat Processing, fabricated a hind quarter of beef into usable cuts, and explained different cooking methods for each cut. The Foods I Class prepared samples of their fresh ground beef for those in attendance.
 
Beef Fabrication Seminar
WCCC Commissioners Hall, Room 2303/2304
February 18th, 2019, 5:00-7:00 pm 

 

Chef Haines was our Chapter's Chef of the Year in 2011 and was our last Chapter President. 

 

Here is some info about his family's business:
In 1970, Paul Haines, Sr. and Betty started processing deer in their basement. They moved into the garage doing deer and custom beef and pork in 2008. After a building collapsed due to heavy snow fall in 2010 they remodeled and moved the business into a bigger building to fit their ever-expanding business. In August 2016 the establishment decided to go into an USDA and Retail plant.

 

Paul Jr. has been around the butcher shop since he was just a small boy. In 2007 he became an official business partner and, along with his wife, has helped his parents to expand the business to where it is now. With the help of their 12 employees the Haines’ are able to do deer processing in the fall and do Federal, Retail, and Custom beef, pork, lamb, and goat all year long.

 

Funding for this seminar was provided through a grant from the Northeast Beef Promotion Initiative.

Thanks to Major Stokes for hosting our December Dinner!

Thanks to Jim Bosco and his team for a great meal, a tour of the restaurant with a free history lesson, as well as some great live music!

 

Major Stokes

108 West Pgh Street, Greensburg, PA 15601

 

Sponsors

Introducing our new partnership with Restaurantware!

Restaurantware is a proud ACF Partner and offers a 10% Discount to ACF Members.

 

Contact us at 1-800-851-9273 or service@restaurantware.com

How To Find Us:

American Culinary Federation

Laurel Highlands Chapter

145 Pavilion Lane
Youngwood, PA 15697

 

Phone: 724-925-5980

Are you interested in becoming a member but still have some questions? For more information, or to be added to our mailing list, use our contact form. Or, if you are ready to join just click here.

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