Membership News
June 2006
by Duffy Fainer

We have 120 members in San Diego as of June 15, and we seem to be experiencing a surge this year. We're happy to see new and enthusiastic faces, who understand the value of membership in an established association such as ours. You can see the faces of many new members at the bottom of this newsletter.

I just changed my VISA Merchant vendor to the one on the NACE National Member Benefits page. I'll save at least $100. this year. There's lot's of benefits and discounts I wasn't even aware of on that page. Take a look.

If you're changing jobs, you might be able to "take" your membership with you, and the person replacing you, might "get" your membership for up to 6 months...free! Read about this, under the "Provisional" definition. http://www.sdnace.org/membershipform.html

Email me if you have any changes to your contact information, questions, or have issues of concern.

Read the TOP 10 REASONS THAT NACE BENEFITS YOU AS A MEMBER

Our June Meeting
by Chris Agrippe, CPCE

Click for pictures

What a Tuesday night in June! NACE National Past-President Jerry Edwards was in town, our dinner was at the Bahia Resort Hotel, the fog was gone, the sun was out, and all was well with the world…

Chef/Owner Jerry Edwards CPCE was at the Bahia to present his exclusive day-long “Culinary Trends and Sensations” seminar, and as a bonus we were lucky enough to have him speak at our dinner meeting as well. Chapter President Tracey Amernick and the staff at the Bahia catered both the seminar during the day and dinner that night, and as usual, outdid themselves for our chapter once again.

Cocktails were served dockside on the decks of the 18th Century paddlewheel boat The William D Evans, as formally-attired servers circulated with tray-passed hors d'oeuvres. Appetizers and Inc provided delicious samplings of bite-sized canapés, and California Quivers served up refreshing non-alcohol Mango and Strawberry coolers. Keith Danon of Music as You Like It ensured a classic touch with a strolling violinist, and for those who wanted something a bit stronger, the bar was supplied with wines from Young’s Markets and beers by Stone Brewing Company.

As dinner drew near, we were escorted upstairs to the second floor dining salon of the William D which had been dressed in refreshing and sophisticated shades of Tiffany-Blue organza by Dreams Do Come True and Classic Party Rentals, all set under the multi-hued stained glass dome of the ship. With the sun just beginning to glide below the horizon, the captain steered us out of dock and set course for the bay. We changed up the meeting schedule and the buffet dinner was served first, followed by the raffle, and then Jerry’s program. Dinner was masterfully created and deliciously presented; Spring Greens with Gorgonzola and Candied Pecans, Hearts of Palm and Artichoke Vinaigrette, French Green Bean and Mushroom Salad, Orange-Glazed Capon, Pistachio Encrusted Halibut and Sweet Potato and Corn Pancakes. Emcee Duffy Fainer took us through the paces effortlessly and kept the meeting flowing smoothly and on time.

Jerry Edwards has won over 30 culinary awards and built one of the most successful catering companies in his region. His philosophy is simple… “You should have your guests completely wowed by the time you serve the main course”. His point? The appetizers and hors d’oeuvres selections should let your creativity shine… presentation is as important as texture and flavor. And they don’t have to be costly to create. Simple presentations of single-bite delicacies served on teaspoons can create a perfect blend of flavor and function, amidst a flight of fancy. Shooter-sized sips of soups and infusions injected table-side were just a few of his suggestions. Another much appreciated suggestion was to take change to your chef in small doses. Don’t go back to an already busy culinary staff and bombard them with twenty new ideas, or you will end up pushing an already busy professional team into a bad case of overload. Approach culinary change with finesse and an organized tempo. Your team will appreciate it and everyone will be able to nurture the change and create a win-win outcome.

After Jerry’s program Brant Bender of Phoenix Photography and Tony Scarcello of Euro Living Room Bakery presented the Affiliate Showcase. Brant showed a truly touching and memorable presentation of a recent wedding he had photographed, and then, not to be outdone, Tony spoke his few now-legendary words. "I have a twenty minute speech all prepared, but am throwing it out! Everyone just go downstairs and eat all of my desserts!"

The captain must’ve docked the boat at some point that night, and the moon probably rose to shine on the bay, but from here on in, all I can remember is the luxuriously creamy black and tan cheesecake.

Jaime Bartholomew - Red Lion Hanalai

Lee Siegel - Kabobs, Inc.

Lauren Finley - Rancho Valencia Resort

Lisa Anderson Hines - Hepcat Hospitality

Tony Scarcello - Euro Living Room Bakery

Jennifer Lim - Sheraton Suites San Diego

Derek Rippy - CrystalCatering

Ken Westone - Mt. Woodson Golf Club

William Crandel - The Clergy Referral Service

Jay Cabus - AztecShops, LTD

Guy Novak - DJ Guy

Rose Jacobson - A Special Moment Photography

Ray McKewon - The Xceptions 

Erica Mendoza - Bahia Resort Hotel

Linda Paccione - Raddison La Jolla

Jim Yates - Casino Del Sol

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