“The Confrérie de la Chaîne des Rôtisseurs™ is the oldest and largest food and wine society in the world. Our society is vintage, but our events are cutting edge! The chapter in the United States is now in its 60th year with about 6,000 gourmands, gourmets, gastronomes, chefs, restaurateurs, hoteliers, oenologists, winery owners, sommeliers, food and wine educators, and others interested in the finest of dining and life experiences and enjoying the camaraderie of friends at dinners and events. The tradition of the royal guild of goose roasters of 1248 was revived in Paris in 1950, and we now carry on those traditions.” ~ from the home page of www.chaineus.org
Springfield happens to have one of the most active chapters in the nation. Compared to Chicago with approximately 180 members and has few events each year, the Chaine here has approximately 80 members and has a couple events each month. As a chef it is high honor to be requested by the Chaine to host an event. You want to showcase your best efforts, and presentation is of the upmost!
I have been chef for a dozen or so dinners over the years at several locations. One of my favorites was the “Big Night” dinner in Bistro Verde with a menu based on dishes in the movie, the highlight being the timpano. You have to watch the movie to know, but it was fun to cut this giant ravioli in front of the group as a few members cussed at me – like they do in the movie, for fun. It brought a tear to my eye and a smile to my face. You cannot possibly have a bad time when the group makes a conga line and mambos through the kitchen.
It is high honor again as my last dinner at LLCC is for the Chaine once again. This dinner is a seafood themed menu I have long requested to present to them – hard to do as several members have shellfish allergies. I am writing this just a couple days before the dinner and you are reading this a few days after the event. I always have nerves beforehand, but that’s what keeps you on edge and your senses sharp. I will be in the kitchen getting things ready as soon as I am done writing this article.
I will start at the Sangamo Club bright and early Monday morning, but will remain as an adjunct instructor for the rest of the semester for my Food Production 3 students. The FP3 students are hosting a special dinner in Bistro Verde Nov. 4 with a Floribbean themed menu. Hope to see you there, and here is one of the featured dishes that we just made today and fell in love with.
Black Bean Soup ~ from our American Regional Cuisine textbook
- 2 cups dried black beans, soaked overnight
- 2 ounces bacon, diced
- 1 ½ cups onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 ½ quarts chicken stock (have an extra 2 cups on the side to adjust thickness)
- one 6 to 8 ounce ham hock
- 1 ounce sherry
- salt and white pepper to taste
In a 3 to 4 quart sauce pan, render the bacon over medium heat until nearly crisp. Add the onions and garlic and cook until translucent. Add the beans, cumin, oregano, 1 ½ quarts chicken stock and ham hock and bring to a simmer for 1 to 1 ½ hours until the beans are tender.
Remove ham hock: cool, remove meat, dice, and reserve. Puree soup and bring back to a simmer. Add meat and sherry. If soup seems too think add 1 to 2 cups of chicken stock and season to taste with salt and white pepper. Garnish with boiled rice, sour cream and sliced scallions. Enjoy!
I would like to thank Jay Kitterman, my culinary compadres, LLCC, many, many organizations in Springfield, the Sangamo Club and the community of Springfield for supporting the culinary arts in such grand fashion. This also brings a tear to my eye and a smile to my face. We have a special thing here. Salud!
Want to know more?
Lincoln Land Community College offers associate degree programs in Culinary Arts and Hospitality Management and academic credit certificates in Culinary Arts and Baking/Pastry. For more information call 217-786-4613 or visit www.llcc.edu/hospitality-culinary-arts.