APPCA’s MidAtlantic Regional Chapter, or MARC, held their annual fall meeting September 24 at the Olney, Maryland, home of Iva Barrerra-Oro. The nine attendees had a packed day, starting with a light breakfast and meet and greet, followed by basic old and new business issues to address.

Then came the meat of the gathering: first a Fagor Pressure Cooker Demo, conducted by April Lee. As you know from an earlier blog post, APPCA members are able to get a 50 percent discount on selected Fagor equipment until Oct. 24. So April did a demo on Fagor’s electric 8-quart multi-cooker.

She likes the model because it frees up a burner and at high pressure is more than adequate to quick cook a variety of foods. According to April, she uses the multi-cooker all the time for stews, stock, long braises, corned beef, and more. As she pointed out, using the pressure cooker allows her to start a dish and let it cook unattended while she takes care of other tasks. As part of her demo, April prepared a Thai Chicken Green Curry with Kobucha Squash and Eggplant. She shared the recipe, which follows below.

Following April’s demo, the group held a business round table that allowed the participants to discuss how they’ve faced business challenges or grown their business and get help on a major challenge they need to resolve. That was supposed to be followed by a SCORE presentation from this year’s chapter president Keith Steury that described the nonprofit agency that helps small business and explained its various offerings–from mentors to a library filled with business templates, articles and e-guides, and videos and podcasts. Due to time constraints, Keith is sending the information from the presentation to the participants to review on their own.

Following a potluck lunch, Bernard Henry gave a knife sharpening demo, during which he demonstrated using a wet stone, which he noted, is time consuming but gets the best result because it’s more gentle on the knife. He also explained how to use a manual sharpening machine and gave an overview of the best types of knives to buy.

Following Bernard’s demo, Keith did a wrap up of the day and the group came up with proposed dates and locations for a spring 2018 meeting before the event concluded at 3 p.m.

 

THAI GREEN CURRY CHICKEN w/KABOCHA SQUASH & EGGPLANT

(adapted by April Lee from Daniel Gritzer, Serious Eats)

Ingredients:
2 tablespoons vegetable oil
6 medium cloves garlic, crushed
1-inch piece fresh ginger, peeled and chopped
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
2 tablespoons Thai green curry paste
2 tablespoons fish sauce
One (14-ounce) can coconut milk
6 cups cubed skin-on kabocha squash (about half of a small 4-pound squash, washed skin)
1 medium (12-ounce) eggplant, cubed (about 4 cups)
4 pounds chicken (I prefer boneless chicken thighs)
Kosher salt for seasoning chicken and veggies
1/2 cup loosely packed fresh cilantro leaves and tender stems, chopped
1/2 cup loosely packed fresh Thai basil leaves, chopped or chiffonade
Freshly ground black pepper
Lime wedges, for serving

Directions:
1. Cut chicken into large chunks and season with salt. Also season cubed eggplant and squash.

2. Heat oil in a pressure cooker over medium-high heat (“brown” setting on Fagor multicooker) until shimmering. Add garlic, ginger, coriander, and cumin and cook, stirring, until aromatic, about 1 minute. Add curry paste and cook, stirring another 2 minutes. NOTE: You can actually just put all the ingredients in the pot and pressure cook on high for 13 minutes without browning first. Browning brings out a deeper flavor in the spices, but it’s not nec-essary.

3. Stir in coconut milk and fish sauce. Add half the squash and eggplant. Add chicken and top with the remaining squash and eggplant. Seal pressure cooker and cook on high pressure for 13 minutes.

4. Release pressure, remove lid, and stir in chopped cilantro and Thai basil. Softened vegetables will thicken stew upon stirring. Season with salt and pepper to taste. Ladle the stew into serving bowls and garnish with a few whole Thai basil leaves. Serve with rice and lime wedges on side.

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We love that our members feel such an attachment to APPCA and kinship with one another that they find it beneficial to participate in regional chapters. One such is the Mid-Atlantic Regional Chapter, or MARC. They get together to exchange information, bring in speakers to learn about new concepts, and hold cooking demos.

Earlier this month, 17 APPCA members gathered for a MARC meeting at chapter president April Lee’s home. We’ll let her describe what transpired:

The Mid-Atlantic Regional Chapter (MARC) of the APPCA held its first meeting of 2014 this past weekend. We had a blast and great turnout with 17 people in attendance, including several new members. We had several speakers who inspired and motivated us with great ideas: Lynne D’Autrechy, President of Buzzquake.com, talked to us about Internet marketing, how to increase traffic to our websites, and reach more potential clients. Bernard Henry (star personal chef and APPCA member, but with a CFO background) spoke about basic financial and accounting tips and how to set up our own businesses. Rufus Knight (husband of member Laura Knight, of A Knight’s Feast) talked about how to enhance our websites visually and contextually, as well as how to make them more useful for our clients and for ourselves. Our to-do lists just got longer but with fantastic ideas!

MARC0414mtg2
We also had two great cooking demos: Cindy Shepard (Cindy’s Home Cooking) showed us how to use sous vide circulators for our meal service and dinner party clients. This is a very popular cooking method being used in all the high-end restaurants now. Most of us were unfamiliar with how sous vide works, but were impressed with the results, especially with how proteins, which are easily overcooked (such as fish), can be cooked perfectly and held for hours at just the right temperature. Amazing!

Cindy Shepard's sous vide demo
Shelbie Wassel (Shallots Personal Chef Service) demonstrated one of her favorite go-to client entrees: Parchment Paper Salmon over Fennel, Leeks and Carrots. Her delicious pairing of the flavorful vegetables topped with salmon filets roasted beautifully in the oven and made a very pretty presentation in the parchment pockets. For those of you who know Shelbie, you can imagine how much fun we all had during her demo … hehehe!

Shelbie's parchment salmon demo MARC0414Dinner3
Everyone enjoyed the sous vide steaks, sous vide salmon, and the parchment salmon with vegetables as part of the potluck dinner which followed the meeting.

Potluck
Oh, yes … the potluck dinner that follows every MARC meeting. This is actually why we have the meetings:  so that we can have a great party afterwards with wonderful food and drink. Just take a look at the photos and you’ll know that a very good time was had by all! (On top of that, April says, several of the members got together the night before the meeting for dinner and then met the day after the meeting for dim sum. “Doesn’t take much to get personal chefs together to enjoy good food and drink,” says April.)

A HUGE THANK YOU to all the members who took precious time out of their busy schedules to spend a day (or two) with colleagues. This chapter is as active and vibrant as it is because of all of you! Big hugs all around!

For those APPCA members who are interested in joining MARC, please send me an email (chef.april@verizon.net).  I am so proud and happy to be associated with this group because it is comprised of wonderful people. We are a very lively, collegial, and supportive group and we care very much about helping each other … plus we LOVE sharing great food and wine, and having fun together!

What are some of the best tips or pieces of information you’ve received as an APPCA member? What could we help you with?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.