Inside:

• Meeting Information ~ Front page • Board Members/Committees ~ page 2 • President’s Message ~ page 3 • Jeff Jones “Specialist of the Year” ~ page 4 • On The Front Burner ~ page 4 • Culinary History ~ page 5 • Kitchen View ~ page 6 • We Are Chefs (Join Now) ~ page 7 • Certification Notice ~ page 7 • The New Meaning of “Bar Food” ~ page 7 • SHAMROCK FOODS Tour ~ page 8 • Jobs & Raffle ~ page 8 • Beef Production in the US ~ page 9—11 • January Meeting Pictures ~ page 12 • Associate Members ~ page 13 • 2010 Calendar ~ back page

ACF Chefs’ Association of

Southern Arizona

Monthly Meeting

February 15, 2010

Merit Foods 1471 W. Commerce Court

Tucson, AZ 85746

CLICK HERE for map

Host: Merit Foods

Sponsor: Merit Foods

Program: Recap of ACF Regional Conference and a speaker from Merit Foods along with a

tour of the facility for those who want to.

2:45 pm: Networking and Registration

3:00 pm: General Meeting/Program

4:00 pm: Raffle & Adjournment

4:15 pm: Social and Networking

February, 2010

Happy Valentine’s

Day

If you would like to bring items to the meeting to donate for the raffle, please feel free to do so.

Thank you For being February’s meeting host & sponsor.

OFFICERS President: Jason Jonilonis ~ (520) 282-1921 Vice President: Aris Cabrera ~ 377-0699 Secretary: Ralph Chavez ~ 393-6527 Treasurer: Robert Kaslly ~ 240-4976 Directors at Large Odell Baskerville, Chairman ~ 331-0900 Ramon Delgado ~ 349-6635 Elizabeth Mikesell ~ 206-5128 (o)/ 573-9936 (h) Trustees: Sam Allison ~ 232-4051 Mario Diaz de Sandy ~ 301-1300./(520) 465-8203 (W) Todd Eanes ~ 678-656-8208 Ellen Fenster ~ 743-7022

COMMITTEES & CHAIRS Apprenticeship: John Cahill ~ 342-2215 Certification: Odell Baskerville ~ 331-0900

Competitions: Elizabeth Mikesell ~ 573-9936 Office~206-5128 Education Committee: Aris Cabrera ~ 377-0699 Membership: Ellen Fenster ~ 743-7022 President’s Dinner: Scholarship: Nominations Committee: Golf Committee Jeff Jones ~ 298-0544 Bill Bode ~ 331-8729 Mario Diaz de Sandy ~ 301-1300/(520) 465-8203 (w) Association Manager & Roadrunner Editor: Jeanie Merideth PMB #139; 3305 N. Swan Rd. #109 Tucson, AZ 85712 Phone: (520) 299-6787 Fax: (520) 299-6431 Casa-email@comcast.net Jgmerideth@aol.com

ACF CASA Officers & Committee Chairs 2010

PLEASE SIGN IN AT MEETINGS

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Wow, February 2010 already? 2010 has come upon us so fast, much as life chal-lenges come upon you quickly and at times when you’re not prepared. This is all the more reason to have some struc-ture, consistency and balance in your life as well as in your kitchens. “Mise en Place” is one of my favorite kitchen terms and yet often seems so appropriate in my real life as well. Mise en place Literally means “things in place” in French. The concept refers to having at the ready all the preparations for cooking: setting out bowls, pots and pans and measuring, washing, peeling, chopping and mincing your ingredients. Mise en place For me, ‘things in place’ applies to life outside of the kitchen as well. It means having good relationships with your spouse, family, children or co-workers; watching your finances, monitoring and protecting your credit, paying your bills on time and living within your means. Fur-ther, it entails saving for the future, a rainy day or your kid’s college education; main-taining your health by eating right and keeping your heart, mind and body fit. Your career should also be a carefully monitored work in progress, that you ana-lyze frequently to determine whether you are in the right place at the right time, if you are pushing yourself to get motivated or if someone, or something, is prodding you along. Being a Chef, much like being a father, is a challenging but often rewarding profes-sion that I truly cherish. The role of the culinary professional often mimics that of the leaders in the family unit. I remember

when I was starting out, I went to my Chef when I was struggling with a problem at home or reeling from a big mistake I’d made. My Chef was the only person I could trust at the time to attempt to point me in the right direction. Now, as I am more grounded, spiritually, and have some previous experience with making mistakes, I have the ability to help guide my staff through their tough times. I hope this mentorship is not becoming extinct or underutilized because I see it as being just as vital a skill as making a great soup or a sauce that you can savor long after you have consumed your first taste. So, as we continue to gather more mem-bers and support for our chapter, please take the time to have your Mise en Place/‘Things in Place’ and savor the roles we have in our hectic kitchen lives. I am excited to attend the ACF Regional Conference in Albuquerque, New Mexico (February 6 - 8 , 2010) and will look for-ward to sharing some pictures and stories of the experience. I will try to make as many contacts as I can and discuss the successes of other chapters to find out more about how we can grow and pros-per together. Good cooking to you all! Sincerely Jason Jonilonis Executive Chef Sol Casinos 2010 CASA President

President’s Message by Chef Jason Jonilonis 

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U.S. Foodservice/Stock Yards Phoenix specialists recognized as world’s best Certified Angus Beef ® brand awards its “Specialist of the Year” title to team of four The U.S. Foodservice / Stock Yards Phoenix Division team, from left: Brent Olsen, Jeff Jones, Susan White and Duane Zimmerman, accepts the Certi-fied Angus Beef ® “Specialist of the Year” award. The award, presented in Palm Desert, Calif., at the Certified Angus Beef LLC’s annual foodservice seminar, recognized the team’s commitment to the premium Certified Angus Beef ® brand, educating their customers, and driving sales. Congratulations Jeff !!!

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Two Books Every Culinarian Should Have ~~~ Larousse Gastronomique, authored by Prosper Montagne, has been my food, wine and cookery bible for all of my cater-ing career. It was girst published in French in 1938 in Paris by Crown Publishers, Inc. then translated into English some years later. Auguste Escoffier, the great king of cooks and cooks of kings, died before it was published but after reading the first manu-script wrote his preface to this work. He said, “It's a model of exactitude and preci-sion. Professional cooks, both men and women, will be able to draw inspiration

from the principles of a culinary technique founded on the universally recognized knowledge and authority of the author. The text of the book and the recipes are enlivened by attractive and legendary tales." You, like Escoffier and myself, will be under the spell cast by this work. Food Lover’s Companion by Sharon Tyler Herbst is a dictionary of modern day foods. It’s great to use to check on proper spellings of not only foods, but prepared food dishes. It’s printed in paperback. My best source for getting books delivered to my door is www.amazon.com - I look for them used from their usually long selection of used book store suppliers.

ON THE FRONT BURNER By: Miles Theurich

Culinary History: A Historical Review of Master Chefs Presented by: Alfred H. Friedmann—M.Ed. CEC.CCE. AAC.

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“Fish cooked in a microwave oven is the single best example of how owning one can change your life. You take it out of the wrapping paper and put it on the plate you plan to serve it on. It needs nothing to make it taste good: No oil, no court bouil-lon to poach it in, no herbs you forgot to buy. Even a fish as bland as sole reveals itself to be much more interesting than it was when poached in a liquid that drew off its flavor or baked at a heat that dried it out. The inside and the outside of the fish cook at the same time..eliminating the problem of a raw center and dry exterior……. I used to buy fish only rarely, despite my great fondness for it, out of reluctance to take the time to fig-ure out how best to cook it and for how long. Now I buy any fish that I can find, knowing that I will taste it at its best after a few minutes. And I’ll have only the plate to wash.” John Thorne Who Was Chef Pierre Franc̗ois La Varenne? (1618-1678)

La Varenne authored a number of cook books such as “Le Cuisinier Fran cois” 1651 the founding text of modern French cuisine. As Chef de Cuisine to the royal Governor of Chalon Du Ble, Marquis of Uxelles, Pierre Francois immortal-ized Du Ble, dedicating finely minced mushrooms seasoned with herbs and shallots terming the dish “Duxelles”. Chef La Varenne was the foremost member of a group of French chefs, writing for professional audiences classifying French cuisine of the day.

La Varenne was the first to set down in writing the

considerable culinary innovations achieved in France in the seventeenth century, while codifying food preparation in a systematic, manner according to rules and principals. Fran-cois introduced the first bisque and béchamel sauce. He re-placed crumbled bread with roux as the base for sauces, and lard with butter. Here one finds the first usage of the terms bouquet garni, fonds de cuisine (stocks) and as well as the use of egg whites for clarification.

The seventeenth century brings to the fore a culinary revolution that transported French gastronomy into the so-called modern era. The heavily spiced flavors inherited from the cuisine of the Middle Ages were abandoned in favor of the natural flavor of foods. Exotic spices (saffron, cinnamon, cumin, ginger nutmeg, cardamom, nigella (1.) seeds of para-dise (2) with the exception of pepper were replaced by local herbs, parsley, thyme, laurel leaf, chervil, sage, tarragon). As such new vegetables were introduced to include asparagus, peas, cucumber, cauliflower, artichoke, etc.

Special care was given to the cooking of meats in order to conserve maximum flavor, vegetables had to be fresh and tender. With the improvement of transportation such as it may have been at the time, fish had to be impeccably fresh. In short preparation of foods had to respect the gustatory and visual integrity of the ingredients. History indicates that Pierre Fran ois’s first culinary training was in the kitchens of Marie de’ Medici (3) Queen of France, second wife of King Henry IV of France, as a kitchen boy.

Acknowledged culinary professionals of the time

respected La Varenne’s great culinary talents, skill and culi-nary savoir faire. Pierre Franc ois’s edited/catalogued cookery books met with great success. “Le Cuisinier Fran cois”(the French Cook) published in 1561, was used by professionals and non-professionals alike. The book was considered the founding text of modern French Cuisine. (4)Amongst his other publications Le Patissier fran cois (1653) generally credited with being the first comprehensive French work on pastry making.

Chef La Varenne’s cook book successes can be gauged from the fact that over 250,000 copies were printed in about 250 editions and remained in print till 1815 and are ex-tremely rare today.

1)Nigella:seeds are small, matte-black grains with little bou-quet used as a spice in Indian/Mid east cuisines such as mild lamb dishes such as korma or in vegetable preparations. Used in Indian medicine used as indigestion and bowel complaints 2) Grains of Paradise: Native of West Africa-peppery and rare one time substitute for black pepper is ground in pepper shakers and encrusted on steaks as a slight variation of steak au poivre. Studies underway at the National Institute of Allergy and Infec-tious Diseases is now following the lead of the gorillas to ex-plore the use of grains Paradise for treating heart disease and control of penicillin-resistant Staphylococcus infections. The powerful anti-inflammatory and antibiotic effects of grains of Paradise are proving to be potent and very successful in re-peated laboratory tests conducted throughout the United States. Although grown in a very small geographic location, improved culmination ad harvest techniques are being studied by nu-merous entities. This exciting delicious, medicinal plant is ex-pected to soon become the darling of culinary society once again. 3) Marie de’ Medici: was no relation to Catherine de Medici 4)Le Cuisinier francois: ran through some thirty editions in seventy five years, are extremely rare. Reprinted in 1983.

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KITCHEN VIEWS

BY ISSA MOUSSA, C.E.C. EXECUTIVE CHEF

SKYLINE COUNTRY CLUB We all work with talented culinarians, and everyone is so different—some of them are introverts, while others are pro-found extroverts. I have done some research into these personality types so that I can manage the kitchen more effec-tively, and I wanted to share with you what I have learned. I think this is a fascinating subject that will help us not only to understand our employees and others at work, as well to better understand our families and friends. Introversion or extroversion is a characteristic, like right- or left-handedness. Neither one is good or bad, and rarely is any one person fully introverted or extroverted. Society today seems to be dominated by extroverts, with some studies estimating extroverts outnumbering introverts three to one. Given that extroverts tend to talk more and interact more with others, it may even seem like a higher ratio. It is interesting to note that the statistics are reversed in people with an IQ higher than 160, of whom only 25% are extroverted. Here is a list of common differences between introverts and extroverts: Introverts Extroverts * Energy comes from within. * Energy comes from interacting with others. * Ideal world is one of concepts, thoughts and * Ideal world is one of interaction, people & objects. understanding. * Often appear shy and quiet. * Often outgoing and vocal. * Have different personalities for public and * Have the same personality for both public and private situations. private situations. * Tend to keep feelings to themselves. * Tend to speak their minds. * Feel drained by social events. * Feel energized by social events. * Have few very close friends. * Have many friends and acquaintances. * Fear of embarrassment keeps them from * Worries do not keep them from taking risks. speaking up in a group. * Spend a long time thinking quietly before * Think out loud and make decisions quickly. talking or making decisions. * Prefer to observe life, then take action after * Prefer to learn by doing, then make observations they understand. later. Most of us can read this list and find things that describe us in both columns. Being identified as introverted or extroverted are genetic differences which determine your personal preferences. Sometimes these preferences are small, such as choosing to spend your night off at home watching TV instead of going to a party, or large, like deciding on a career that allows you to work at home instead of in an office with many people. The important thing to remember is that both personality types are quite normal. Extroverts enjoy participation and “thinking on their feet.” Introverts enjoy working alone and tend to pause before an-swering a question. They use this time to reflect on all possible answers so they can choose the best one. In my reading I learned something interesting: when classroom discussions were taped and studied, teachers tended to wait less than one second for students to reply to their questions. It seems that schools favor extroverts—maybe that is why there are more of them. I hope you found this topic as interesting as I did. I have only limited space to write for this newsletter, but if you would like more information, please give me a call at Skyline. 577-5665 Two interesting books talk about this subject: The introvert advantage: How to thrive in an extrovert world (paperback) ~ Marti Olsen Laney psy.D Introvert power: Why your inner life is your hidden strength (paperback) ~ Laurie Helgoe ph.D Whether you are an introvert, extrovert or in the middle, I hope you have a wonderful new year!

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We would like to introduce you all to a new form of keeping in touch. Please join if you would like and send to the rest of the chapter and any potential new members who might be interested.

Check out ACF CASA Tucson Chapter on We Are Chefs: http://www.wearechefs.com/group/acfCHEFSarizona?xgi=13kqg9jJevhrA1&xg_source=msg_invite_group About We Are Chefs American Culinary Federation (ACF) is the largest profes-sional chefs' organization in North America.... 3627 members 449 discussions 11082 photos 79 Events 121 videos 268 blog posts

Certification Practical Testing: Test Date: May 8, 2010 Le Cordon Bleu College of Culinary Arts, Scottsdale, AZ 8100 E Camelback Rd Ste 1001, Scottsdale, AZ 85251-2775 Contact: Philip C Sayre, CEC, CCE, WCC philipsayre@cox.net (602) 540-0367 Garry Waldie, CEC, CEPC, CCE, AAC gwaldie@cox.net (610) 564-3157

The New Meaning of “Bar Food”: Submitted by Hedy Feuer, Redditt Sales Agency Source: Cardinal Glass

All of a sudden, a bowl of pretzels at the bar doesn’t cut it anymore. With today’s casual, value-oriented and patron-designed eating habits, more operators are selling food at and in the bar, creating additional Revenue ~ and dining occasions ~ that customers are happy to take advantage of. Eating at the bar, or at high-top tables and couches in the bar area, feels fun and spur-of-the-moment, often encour-aging additional sales of cocktails, wine and beer as well as food. In establishments with a traditional dining room, ramping up service in the bar area creates the equivalent of a second venue, deserving of a menu that’s more cas-ual and snacky, with lower overall price points. And with the popularity of dining in the bar growing, some of the hottest new concepts are lounge/restaurant hybrids that emphasize sophisticated food and drink equally, a kind of chef-driven bar that’s a culinary step up from the neighborhood pub. Here’s how food is now being served in the bar: • Happy hour offerings, including free nibbles or specially priced snacks and small plates; • Dedicated bar menus that are different from the main dining room’s, emphasizing cocktail-food shareables like pizza, chilled shrimp and other raw-bar items, sliders and sandwiches, and other casual fare; • Late-night and between-meal service of a simplified menu when the dining room is closed; • Full-scale dining at the bar, with the same menu but a different environment—and often a different sales mix; •Food that’s designed to closely complement wine, beer and even cocktails.

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4 Coffee Sets ~ Denny ~ Arbuckle Coffee 10 centerpieces ~ Denny ~ Arbuckle Coffee 5 lbs. Shrimp ~ Brenda Meneses, Blessing Foods Timer on a Rope—Hedy Feuer, Redditt 4 bottles Salsa ~ Mario Diaz de Sandy Scones ~ Ellen Fenster, Chantilly Tea Room 10 fresh chicken ~ Bob Keiling, Red Bird We raised $133.00 from the raffle.

Please remember to bring any items you would like to

donate for the raffle.

CASA RAFFLE ITEMS: Michael J. McDermott 520-990-0567 Cell mcdermottmeister@gmail.com http://www.youtube.com/user/mmcd900 www.chefssecret.net CLICK HERE to view resume and qualifications. New to Tucson. I am actively seeking a position with an organization in which I can be a viable team member. I am also available on a contract basis.

JOB ANNOUNCEMENTS & JOB NEEDS:

~~ APRIL 12TH CASA MEETING ~~

The Shamrock Dairy tour is on for April 12th. The Dairy tours are normal closed on Mondays but they are open-ing up for a private tour for the Chef Association of Southern Arizona. EVERYONE is welcome !!!!! Please feel free to bring friends and family (yes, even the kids).

Please RSVP to the CASA office as we will need to have an idea of how many are attending. For those bringing children, please indicate their age. Below is the agenda:

· 10 am Meet at car pool location, Cortaro Farms and I-10 ( next to McDonalds )

· 10:15 Leave for the Farm

· 12 Noon, tour of the Farm by Frank ( the GM )

· 1:30 Hot Dog Lunch, provided by Shamrock Farms

· 2:00 Short Chef meeting

· 2:30 Leave for Tucson

· 3:30 You should be back at your car

Beef Production in the U.S. Submitted by: Bob Keiling, Red Bird Farms Source: Unknown This is a series which will be running in the next couple of newsletters. American farmers and ranchers produce the safest beef supply in the world, and the safety and quality of U.S. produced beef places it in high demand, both domestically and interna-tionally. The cattle industry is, traditionally, a family-oriented business. In fact, eighty per-cent of U.S. cattle businesses have been in the same families for more than 25 years and 10 percent for over 100 years. The cattle industry is also a major contributor to the economy of the United States. There are approximately 800,000 ranchers and cattlemen in the United States, conducting busi-ness in all 50 states and contributing to the economy in nearly every county in the nation. In 2004, U.S. cash receipts from livestock totaled $124 billion – over half of the total for all farm cash receipts in 2004 ($241 billion). On January 1, 2006 there were 97.1 million cattle in the United States, 1.8 percent more than a year earlier. U.S. beef production was also up, with January 2006 through July 2006 production rising 7 percent above production during the same period in 2005. Total beef production during 2005 was 24.8 billion pounds (32.4 million head of cattle). Cattle are raised in all 50 states, where the environmental conditions vary dramatically from region to region. These diverse weather conditions across the United States result in the selection of various cattle breed types and crossbred cattle that can adapt to the condi-tions and take advantage of the natural resources available in each region. The beef industry, in its entirety, is more than just the cattle producer. It encompasses the entire range of industry participants, from seedstock producers to the ultimate consumer. Each plays an important role in “getting beef to the table”, and each can impact the quality and utility of beef products. Seedstock Producer – Often referred to as the “purebred” segment, these producers, through genetic selection, develop the genetic base for breeding stock used by the cow/calf segment. Specific genetic lines are developed based on their ability to enhance the beef production system, as well meeting the quality demands of the consumer. Cow/Calf Producer –These producers make breeding decisions that combine the genetic lines developed by seedstock producers to best meet the market demand. This often in-volves “crossbreeding”, or combining genetics (perhaps from as many as four distinct ge-netic lines) to produce the cattle that will ultimately be fed for harvesting. These cattlemen sell weaned calves (usually 6-10 months old) to “stocker” operations or to “feedlots”.

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Continued from page 9 Stocker – This is a rather specialized segment of the industry, where cattlemen take advantage of grasslands as a naturally available resource to feed weaned cattle prior to placing them in feedlots for grain-based finishing. These cattlemen purchase weaned calves and graze them on grass until they weigh as much as 900 lbs (usually around 12 months old), and then market them to a feedlot. The grazing of cattle con-verts natural grassland resources – much of which has no other practical use - into beef for human consumption, and contributes to the economical production of beef. Feedlot – Feedlots may purchase weaned calves from the cow/calf producer or cattle from the stocker segment, finishing them on grain-based diets (often corn) to harvest weights of about 1,225 lbs. (average carcass weight is 778 lbs.) Cattle are in feedlots an average of 150 days, depending on the purchase weight and the targeted harvest-ing weight. These animals are then marketed to packers. Packer – Beef packers harvest finished cattle purchased from feedlots, converting the live animals into human food in the form of beef. The harvesting process is conducted with the oversight of the USDA inspection program, to ensure food safety and whole-someness. If the packer chooses, the USDA grading service may also apply official quality and yield grades to carcasses at this point. Packers then fabricate (or cut) beef carcasses (typically weighing 600-800 lbs) into “subprimal” cuts (such as the top round, tenderloin or ribeye), and place vacuum-packaged subprimal cuts of similar weight and grade into boxes (“boxed beef”). Some packers may also further process the subpri-mals into individual cuts. In addition, packers are able to make efficient use of animal by-products (hides, waste fat, bones, etc.) at this point in the beef production system. The beef is then marketed to purveyors/processors or retailers. Purveyor/Processor – This segment fabricates boxes of subprimal cuts into the por-tion cuts familiar to foodservice operators. The purveyor has traditionally marketed to the hotel, restaurant and institutional (HRI) trade, which today often has no meat cut-ting capabilities. An increasing number of operations, however, which in the past have purchased boxed beef directly from packers and performed their own meat cutting in-house, are now buying further-processed fresh beef items. These purchases may be from purveyor/processors or directly from packers. Foodservice Operators and Retailers – These operations purchase beef products from purveyors, processors or packers, and present them to consumers. Because they are closest to the consumer and directly depend on their purchasing decisions, they directly watch for trends and styles that affect consumer demand for beef. By passing these consumer patterns back through the beef production system, they provide valu-able feedback to each segment on which future production decisions can be based.

Continued from page 10

Consumer – When domestic and international consumers purchase American beef, either as part of a meal away from home or from the retail meat case, messages are sent to the entire beef production chain, which can influence subsequent decisions made at each step throughout the beef system. Breeds Cattle are raised in all 50 states and the environment changes dramatically from region to region. Various cat-tle breed types and crossbreed cattle are needed to adapt to the diverse weather conditions that exist through-out the United States. Breed types and their adaptability to the environment are very important for the produc-tion of beef. Kobe Beef, a breed that is often asked about, is from Waygu cattle that have been raised exclusively in Kobe, Japan. Characterized by very heavy marbling, this beef is expensive and rarely available in the U.S. outside of the foodservice market. Waygu cattle raised in some parts of the U.S. are marketed under the name “Kobe-style.”

Beef Labeling Claims Reflecting Specific Feeding Practices Today’s beef producers have production and marketing choices that enable them to provide customers with a variety of quality beef products from which to choose. Because the U.S. beef industry is consumer-focused and market-driven, consumer demand drives producer marketing decisions. Today’s beef Most of the beef available to foodservice operations is produced using conventional industry practices. Such beef comes from cattle raised for some period on forages (pastures), and then fed a grain-based diet in a conventional feedlot prior to harvest. The grain-based “finishing period” is designed to increase the palatability (juiciness, tenderness and flavor), as well as the consistency, of the final beef product. Consum-ers generally prefer the flavor associated with grain-finished beef. However, when se-lecting beef for preparation in a foodservice facility, operators may see several different label terms intended to indicate who produced the product or how the animals from which the meat was harvested were raised. In the next segment, some of the labeling claims and what such label terms mean.

To be continued in March’s newsletter

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January, 2010

CASA ASSOCIATE MEMBERS Please use their services

Mike Murphy 232-2727 Chris Federico 232-2729 Christine@azrestaurantsupply.com

www.arbucklecoffee.com

Community Food Bank Lei Florentino 622-0525 ext. 216 lflorentino@communityfoodbank.com SERVSAFE

Merit Foods of Arizona

Robert Richter 884-8232

Mission Linen Supply Joe Rice 622-4811 631-7793 (Cell) jrice@missionlinen.com

Joey Curtis 403-0745

Jerry Medley 480-226-1183 800-289-3663 Jerry_Medley@shamrockfoods.com

Mike Henry 481-9093 mhenry@peddlersson.com

Alan Zeman 602-332-9166 alanz@rationalusa.com

Bill Bode 331-8629 Bill_Bode@shamrockfoods.com

Dave Lalli 401-3851 Lalli.david@az.sysco.com

Tom Redditt Sales Agency Hedy Feuer 885-8819 hfeuer@redditt.org

Jeff Jones 298-0544 Jeff.jones@usfoods.com

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Bob Keiling 623-272-4040 bobk@redbirdfarms.com

ACF Chefs’ Association of Southern Arizona Jeanie Merideth, Association Manager PMB #139; 3305 N. Swan Rd. #109 Tucson, AZ 85712

Address Service Requested

MARK YOUR CALENDARS FOR 2009/2010 Email casa-email@comcast.net or call the CASA office at (520) 299-6787 to schedule your house.

January 11, 2010 May 10, 2010 September 13, 2010 Arbuckle Coffee NONE NONE February 8, 2010 June 14, 2010 October 11, 2010 Merit Foods Casino (TBD) NONE March 8, 2010 July 12, 2010 November 8, 2010 Lodge on the Desert La Posada~GreenValley NONE April 12, 2010 August 9, 2010 December 13, 2010 Shamrock Foods Casino (TBD) NONE ___________________________________________________________________________________

WE NEED HOUSES TO HOST IN 2010 !!! Working together as a group is what makes CASA SUCCESSFUL!

WHAT MONTH ARE YOU GOING TO HOST???? PICK A DATE NOW TO GET WHAT YOU WANT