High Sierra Chefs Association - NV and CA
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Next General Metting

High Sierra Chefs Association
May Dinner
American Academy of Chefs Dinner
Grand Sierra Resort & Casino
Chef Jerry Ignatich

Location:

2500 East 2nd St.
Reno, NV

Date:
-Thursday-
May 13th
, 2010
Time:

Reception - 6:00 PM
Dinner - 7:00 PM

Costs:
ACF members
and 1st guest-
$75.00 per person

ACF junior Culinarian
w/ RSVP -$40.00

Non -members
$100.00 per person


No Shows will be Billed!
RSVP:
RSVP by
May 11th,2010
775-324-3166
Event info:

AAC dinner Meeting

Many Special Guests attending



Come join us for a dinner experience
of the highest quality


Executive Chef Jerry Ignatich and his culinary team are planning an outstanding evening.

This will be a culinary event that will make history here in Sierra Nevada.

Chef Ignatich is creating Ice Sculptures
for the event that are above imagination.

Besides designing a menu that will exceed
all expectations, the entire evening will be nothing less than a Culinary extravaganza.

It is only fitting that this event be on the
Grand Stage of the Grand Sierra Resort
as it will be a major production.


Special Guests in Attendance

Special Guest
Chef Charlie Palmer


Thomas Macrina CEC, CCA, AAC
National Chairman AAC

Stafford Decambra CEC, CCE, CCA, AAC National Vice Chair AAC

William Franklin CMC, AAC
Vice President Western Region ACF


John Minnite CCE, AAC, HOF, HBOT Ambassador AAC


Bert Cutino CEC, AAC, HOF
Honoree Hall of Fame


Senator William Raggio

Sam & Bonnie Shad

 


The April 2010 Newsletter available Now
in the Members section

 

April 2010
Newsletter available NOW!




2nd Annual HSCA / IFSEA
Golf Tournament
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Special Thanks
to all that donated
to the 2009
Golf Tournament
Go to our sponsors page
and visit our
sponsors


MENU

Tartare of Wagyu Beef
Poached Egg White, Capers,
Tomatoes, Red Onion, Watercress
Cognac Hollandaise
American Sturgeon Caviar
....

Baby Mach, Organic Greens, Lavash Curl, Chervil
Haystack Farms Goat Cheese
Broken Blood Orange Vinaigrette
Pomegranate Syrup
....

Basil Lime Sorbet
....

Hawaiian Wahoo
Roasted Cauliflower Puree
Butter Poached Fiddle Head Ferns
Lemon Jam
....

Olive Oil Basted Grimaud Farms Duck
Sweet Potato Cake, Hog Bay Honey
Pancetta & Garlic Coulis
Thumbelina Carrots
....

Sautéed Kasseri Cheese
Golden Oregano Salad

....

Callebaut Chocolate & Peanut Caramel Tart
Crimson Grape Gelato

American Culinary Federation Mission
To make a positive difference for culinarians internationally through
education, apprenticeship and certification, while creating a fraternal bond of
respect and integrity among culinarians everywhere.

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