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1ajijic


Dec 31, 2005, 9:47 AM

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Culinary Arts Society Cookbook

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The New Culinary Arts Society of Ajijic Cookbook is out. The 132 page book contains 144 award winning recipes in nine catagories. If you have the original cookbook an insert is available for a suggested donation of 100 pesos and a stand alone, spiral bound, and plastic covered edition is available for a donation of 150pesos.
http://www.newbeginningsmexico.com



mjeble


Jan 1, 2006, 10:12 AM

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Re: [1ajijic] Culinary Arts Society Cookbook

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And where might one purchase this cookbook?


Myra

Listen to what I mean, not what I say.


1ajijic


Jan 2, 2006, 8:05 AM

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Re: [mjeble] Culinary Arts Society Cookbook

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CASA Board members will have them. Saturday at Nueva Posada at 9a.m. Some will probably be placed at LCS.
http://www.newbeginningsmexico.com


maw7815

Jan 4, 2006, 6:55 AM

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Re: [1ajijic] Culinary Arts Society Cookbook

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I have not heard of CASA- can you tell me more about the group? Is it open to new members?
Mary Ann Waite


1ajijic


Jan 4, 2006, 8:02 AM

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Re: [maw7815] Culinary Arts Society Cookbook

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CASA meets the third Monday of the month at Min Wahs. If interested you can come as our guest. You do need a reservation. here's a copy of the newsletter (pictures didn't copy). There is also a website.

Next Meeting is Monday January 16th At Min Wah
Category One (1) - Casserole / Stews
Category Two (2) - Complimentary Savory Breads
Please contact Joan Ray
joan@swinburn.net or 766-0212 to reserve presentation space and or reservations to attend the meeting by NOON Friday, January 13, 2006


Culinary Art Society of Ajijic

Presentation Points in 2006 Will now Be judged as 75 % for TASTE 25% for PRESENTATION

The President’s Message

I think 2005 was a great year at CASA and I hope you do too! I would like to acknowledge the terrific Board of Directors and thank them for all the work they do. I value each and every one of them, and it is because of them that everything went so well this year. I’m delighted that this same Board will continue on in 2006!

I also want to thank the long time members as well as our new members for all the wonderful presentations we had in 2005. It seems to me we just keep getting better and better. I so look forward to our third Mondays of the month. I’m truly fascinated to see what different dishes people do come up with for the individual categories. I continue to be amazed at the talent we have in this little fishing village in Mexico.

I wish you all a healthy and happy New Year and I look forward to another year of wonderful creative dishes.

Happy Cooking.
Barbara Clippinger

NOTICE

Be sure to check out our website’s new Documents page for all the documents related to CASA
NOTE Change of contact person for this month only.

Clarification & Change to Presentation Rules
.Presenters must stay within the designated space of 19" width marked on the tablecloths by ribbons. There must be enough room for the presentation, a judges serving plate and the card describing the dish. It is permissible to place your food dish on a platter for decoration. No other props and decorations are allowed. (see page 4)

Presentations in 2006 will be judged 75% for taste and 25% for presentation

Time for Dues to be paid
You can pay your dues at the January meeting The good news is that there is no increase in dues. Bring with you 100 pesos, extra, to cover your dues.

We Have Club Openings
If you know of anyone interested in becoming a member of CASA, let them know we now have a few membership openings

PROGRAM for January will be
For January, we have to thank Pat Carroll again. His friend, Jim Allan, is
visiting from Canada and Pat has offered his knowledge as a gourmet chef to
our members. He hasn't told us what, exactly, he is going to be making, but
I'm sure it will be very entertaining and useful.
Attention CASA members.....
CASA has been part of the St. Andrews Auction/Dessert Fair for a number of
years.....and we have been ask to Judge and compete again this year. If you would like to
be a Judge.....or compete in the CASA dessert category please email Bobbie Chandler at
pnowell@prodigy.net.mx as soon possible. You can be a Judge and compete as there are
other categories to be judged such as the St. Andrews Member category and the
Restaurant category. Join in the fun......February 4, 2006.....St. Andrews Church Calle
San Lucas #19 Riberas del Pilar 100 - 500 PM

Page 3 Culinary Art Society of Ajijic
Peoples Choice Category # 1 Tish Holloway Spicy Stuffed Chicken Wings
Peoples Choice Category # 2 Joyce Vath King Richard’s Eggnog
Category Two (2) Winners
Holiday Libations 1st PlaceJoyce Vath King Richard’s Eggnog
2nd PlaceDagmar Strole Hot Mulled Ginger Spiced Cider
3rd PlaceBarbara Clippinger Snow Angel
Category One (1) Winners Holiday Hors D’oeuvres
1st PlaceMyrna Shreve Brandied Date, Banana, and Bacon Hors d’oeuvre
2nd PlacePat Carroll Shrimp Christmas Tree
3rd PlaceKatrina Keeffe Sweet & Sour Meatballs
I
Many Thanks to our December Judges
Eric Getchell Pat’s husband - last minute substitution - he’s a great mixer
Pat Getchell New CASA member - watch out for her in competition next year
Mike Molloy Purely California International Sprits Import company

Page 4 Culinary Art Society of Ajijic
Present Rule #4 within CASA RULES OF COMPETITION
Rule # 4 Dishes are judged on 70% for taste and 30% for presentation.
Remember that the presentation is limited to the dish itself. Sauces and
condiments can be in separate containers but no additional props or decorations
may be used beyond what can be placed on your container that has your food in
it. No signs may be posted. A serving spoon is provided by CASA for the dishes.
If you need other serving utensils, please bring your own. Plates, cutlery, and
napkins are provided by Min Wah. Use of the venue’s kitchen facilities or utensils
is not allowed.
Revised Rule #4 within CASA RULES OF COMPETITION
Rule # 4 Dishes are judged on 75% for taste and 25% for presentation. The
presentation is limited by the followingNo signs may be posted. Presenters must
stay within the designated 19" wide space marked on the tablecloths by ribbons.
Arrange within the spaceyour presentation dish, a judge’s serving plate, and the
card describing your dish. It is permissible to place your food dish on another
platter. No additional props or decorations may be used anywhere, except what
can be placed on your dish container and/or underlying platter. Sauce and
condiments can be in separate undecorated containers. A serving spoon is
provided by CASA for the dishes. Plates, cutlery, and napkins are provided by
Min Wah. If your dish requires other/special serving utensils, please provide your
own. Use of the venue’s kitchen facilities or utensils is not allowed.
Page 5 Culinary Art Society of Ajijic

FIRST PLACE WINNER Recipe
CATEGORY 1
Myrna Shreve
Brandied Date, Banana, and Bacon Hors d’oeuvre
INGREDIENTS
24 large dates
12 slices bacon
Banana(s)
24 small slivers of ginger
24 walnut quarters (or 24 slivers of
apple)
Brandy (for marinating dates)
Open side of each date and pit, place in container, pour in brandy for marinating. Hold covered for approx 24 hours, shaking container from time to time to wet dates with brandy. Cut each bacon slice into two approx 6" length pieces. Fry bacon until nicely browned, but flexible. Place small sliver of ginger and
piece of walnut into opening of each date. Finish filling each date with piece of banana (approx size of banana pieceabout 1/3 size of date). Wrap each filled date with a strip of fried bacon, and secure with toothpick. Heat wrapped dates in microwave (or in hot oven) until quite hot.

FIRST PLACE WINNER Recipe
CATEGORY 2
Joyce Vath
King Richard’s Eggnog
INGREDIENTS
6 eggs, separated
1-¾ cups sugar
½ cup rum
1 cup brandy
1 cup bourbon
1 T. vanilla
3 cups heavy cream
1 T. grated nutmeg
In a large mixing bowl, beat yolks with 1-¼ cups of sugar until creamy and light in color. Slowly stir in rum, brandy, bourbon and vanilla. Chill for 2 to 3 hours. Then stir in ½ of the cream. In a large clean bowl, beat egg whites until just stiff. Gradually add remaining sugar. Beating until very stiff and glossy but not dry. Fold into the eggnog. Chill until serving time. Whip remaining cream and fold into the chilled
eggnog. Chill until serving time. Sprinkle generously with nutmeg and serve at once.

AWARDS BANQUET DINNER
The Awards Banquet will be held on Wednesday February 22nd at 600 PM and will be held at Villa del Arte. The cost per person will be 150- pesos and must be pre-paid. Tip not included. For reservations please email Kay Walker wakbedford2004@yahoo.com or 766-1836 or reserve at the January meeting. Last chance for reservations is February 15th. Please try to reserve and pre-pay early. It should be a really fun evening!

Awards Banquet Menu
Soup or Salad; Choice of Pepper Steak or Salmon or Chicken comes with Pasta & Vegetables; Lemon Pie; comes with one drink (Margarita, wine or coffee)

2006 CASA BOARD MEMBERS
President Barbara Clippinger (766-0586)
Vice-President Lorraine Keefer (766-1170)
2nd Vice President Carolyn Simpson (766-1850)
Director at Large Bobbie Chandler (766-2571)
Treasurer Harry Bublin (766-4282)
Secretary Tish Hollaway (766-4048)
Past President Donna Carnall (766-2520)
Director of Judges* Eileen Bednarz (766-3396)
Cookbook* Chris Bublin (766-4282)
Newsletter* Roland Douillard (766-2230)
Programs Joyce Vath 766-0653)
Membership/Reservations Kay Walker (766-1836)
Parliamentarian Doreen Gruchawka (766-1515)
Historian* Tod Jonson (766-1981)
Special Events* Joan Aslin (766-2215)
Wayne Paulfrey (766-0741) Board Associates*
Evelyn Cronin (765-5071) Joan Ray (766-2795)
* indicates a non-voting member
http://www.newbeginningsmexico.com

(This post was edited by tonyburton on Jan 4, 2006, 8:43 AM)


1ajijic


Jan 9, 2006, 1:04 PM

Post #6 of 8 (3291 views)

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Re: [maw7815] Culinary Arts Society Cookbook

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Never answered the question. Because we meet in smallish spaces membership is limited. We add new members as people move away, go off to their just reward, or lose their membership because they did not compete the required 4 times a year. We generally know right about now how many openings we have. We then suggest new members based on who we know wants to join. Kind of informal but it works. I got my Bing for the first time this year. That means I won first place three times. So it was an exciting year for me!
http://www.newbeginningsmexico.com


NEOhio1


Jan 9, 2006, 2:54 PM

Post #7 of 8 (3275 views)

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Re: [1ajijic] Culinary Arts Society Cookbook

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Ah-hah, so they've upped the ante on the substance versus the pretty.

You humbly did not mention having also won the people's choice for the year - well done!

Is it possible to join partway thru the year or just at the beginning? Do you have to be a member to attend the year end dinner?


1ajijic


Jan 10, 2006, 7:34 AM

Post #8 of 8 (3246 views)

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Re: [NEOhio1] Culinary Arts Society Cookbook

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You can join any time. If you want to go to the banquet, no problem. We'll take care of it.
http://www.newbeginningsmexico.com
 
 
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