FSAT - MilitaryChefs.com
Contents
1. gt gt jna T vont gt a o ee Se RP a zs Vouume s issues Cr pes Versatile and On Trend Very few foods carry transcendent appeal across multiple dayparts and menu applications like cr pes Whether menued as an elegant des sert a savory entr e or a sumptuous breakfast cr pes are steadily growing on menus Photo Lady Aster Plain Cr pe What Isa Cr pe Shells from Tyson Food Comparable to a thin pancake a cr pe is made by pouring a liquid bat ter of flour eggs and milk onto a round hot plate or frying pan Creating consistent thickness across the cr pe is accomplished by spreading the batter with a spatula or tilting the pan Wheat flour may be used for a sweet cr pe while buckwheat flour can be incorporated for a more savory flavor After loading the cr pe with fillings it can either be rolled or folded Origin of the Cr pe Cr pes originated in the Brittany region of France Since then they have become a celebrated part of traditional French cuisine and have found their way onto menus around the world Now cr peries that specialize in serving many varieties of cr pes can be found throughout Europe and North America Versatility of Cr pes A hallmark of this food is its versatility Cr pes can be filled with a variety of ingredients ranging from a simple sauce to a hearty stuffing For entr es or brunch cr pes may be stuffed with meats cheeses eggs vegetables or herbs Or2. In a sauce pan over medium heat pour the olive oil once hot add the onions and garlic Saut the mixture slowly until lightly caramelized Add the remaining ingredients bring to simmer and do so for 20 minutes Remove from heat and hold 3 Place the chicken pieces on a sheet pan drizzle with the oil then sprinkle the seasonings on Massage the oil and seasonings on the chicken until all is evenly coated Place the chicken in a 375 preheated oven cook for 30 minutes or until lightly browned and fully cooked hold to the side 4 To make the sauce place the oil in a large braiser or can be broken down to 12 portions and done individually on a saut station Saut the onions and peppers over high heat once starting to brown add the sauce about 4 ounces for individual saut Once sauce is hot add the seafood the seafood should pick up the saffron or turmeric and turn a light yellow 5 Cook until seafood is fully cooked check for any needed salt and pepper Add butter and blend In 6 In a pot of hot water place the ravioli cook until it floats about 4 minutes place 6 pieces ona plate one piece of chicken and about two cups of the sauce mixture Garnish Fried Garlic Chips Cilantro or Rosemary GRADUATED 13 AUGUST 2010 Honor Graduate FS3 Raleigh A Lallmang USCGC Alder Duluth Mn SNFS Benjamin Becktold USCG Station Tillamoc Garibaldi Oregon FS3 Benjamine Timberlake USCG PSU 305 Fort Eustis Virginia SNFS Jonatha
3. become or remain loyal customers Domino s Pizza has been very transparent to consumers After listening to focus groups to learn there were many issues with their signature pizza they reformulated every part of it from crust to cheese The new pizza was introduced via an online documentary called Pizza Turnaround and TV commercials They have seen same store sales increase by 14 3 in first quarter 2010 Another approach to being real or genuine is through providing a consistent product which has been successful for Chick fil A and McDonald s Consumers appreciate honesty about products Nation s Restaurant News 7 26 10 Y Back To School it soon will be back to school time and that is where Hy Vee is sending their m dieticians Only this time itis t ou health and wellness teachers in elementary classrooms As part of a Healthy Schoois Partnership HSP the dieticians will be teaching nutrition information in physical education classes The lessons will focus on providing information that links performing well to eating well School cafeterias are expected to revamp menus to support this initiative HSP is rolling out this two year research study to 2 000 fourth and sixth graders in the Des Moines and Kansas City area and will begin in the fall of 2010 The Center for Weight and Health at the University of California Berkeley will evaluate the impact of the curriculum on the students eating
4. each cup than serve Cinnamon Crepe Stacks Yield 27 servings Prep Time 25 min Ingredient Amount 28 each Plain crepe shells 2 cups Heavy whipping cream 1 tablespoon vanilla 1 2 cup Granulated sugar 1 2 cup Cinnamon and sugar combination Preparations Stack 12 crepe shells on top of each other Using a one ring mold cut out eight stack of crepes Place the 90 crepe round on a large sheet pan with parchment paper and pan spray Sprinkle cinnamon sugar evenly over the cut outs Bake at 350 F for about 5 minutes or until golden brown Cream Place cream sugar and vanilla in an electric mixer With a whisk attachment whip until the cream is firm and transfer to a pastry bag Assembly On the cooled cut outs place a dab of cream on 9 cut outs Place another cooked piece of crepe on top of the already creamed piece Repeat this process until there are 3 layers of crepe pieces and top with a dab of cream Repeat this process until there are 27 individually stacks vorume s issues pace is Blintz Souffl INGREDIENTS QUANTITY Serves 30 1 Stick METHOD Melt butter in 2 quart casserole and place 4 Butter blintzes over butter in single layer Blend 1 2 Cups Eggs all other ingredients well and pour over 4 Cup Sour Cream blintzes Bake 45 minutes in preheated 1 tsp Sugar 350 degree oven 4 tsp Build Serve with powdered sugar and fresh berries Apple Blintz Cherry Blintz Crepe Tartlets Yield 24 servings Pre
5. for a sweet dessert or snack they can be filled with fruit custard sauces jams or ice cream and sprinkled with powdered sugar Cr pes are the perfect dish for any occasion Not only are they simple to prepare but their versa tility ensures they will please any palate Try using Crepes for Manicotti I ve also attached a few other Crepe recipes with this month s newsletter FSCM Chuck D Amico vorume s issues pace te Chocolate Cream Filled Crepe Cups Yield 27 servings Prep Time 30 min Ingredient Amount 9 each plain crepe shells 2 cups heavy whipping cream 1 tablespoon vanilla extract 1 2 cup granulated sugar 2 tablespoons cocoa powder As needed fresh blue berries Preparation Stack 9 crepe shells on top of one another with a 1 1 2 in ring mold cut out 3 stacks from the crepes use pan spray and coat the inside of the medal cup cake molds place the cut out crepe in the middle of the cup cake molds Using another mold press the crepe down with the bottom of another mold place all filled molds on a sheet pan and bake in 350 F oven for about 5 minutes or until golden brown remove cup and let cool Place all ingredients except the crepes and blueberries in an electric mixer With whisk attachment whip until cream is firm then place in a pastry bag Assembly In cooled cups squeeze chocolate cream into cup not over flowing until full Place 9 filled cups on a square plate and place a blue berry in the middle of
6. of the Coast Guard 5 District change of command reception held June 25 at BSU Portsmouth Nearly 300 guests feasted on a menu which included Bourbon Smoked Pork Sandwiches with Carolina Coleslaw Spicy Steamed Shrimp Teriyaki Chicken Skewers and various salads and crudit s Special events such as this high profile change of command represents just one way AUXCHEFs support the active duty FS community They also serve in the galleys of small boat stations and cutters on a regular basis AUXCHEFs augment temporarily understaffed galleys and relieve FSs so they might have more opportunities to attend training or tend to per sonal needs If your dining facility is interested in teaming up with the AUXCHEF program please contact your respective FSAT or AUXCHEEF Branch Chief for additional information Ron Ellis Branch Chief AUXCHEF Atlantic raegraph msn com Russ Venti Branch Chief AUXCHEF Pacific Russ Venti gmail com a pasm Guard Dovrict CHANGE OF COMMAND RECEPTION RADM Justice amp ROMIL Lee june 25 2010 Prepared and Prevented 55 touthenn District Ausiiiary AUXCHEFS Are you preparing for retirement but still enjoy spending time in the galley or out on the water If so then the Coast Guard Auxiliary and AUXCHEF Program might be just what you are looking for You can learn more about joining the CG Auxiliary by visiting http www join cgaux org KUDOS TO FS2 DERRICK DOLAN FS2 Derrick Dolan i
7. soon as possible to discuss afloat opportunities MKC Claflin is available throughout the year to advise members or Commands on women afloat assignment issues and availability Congratulations to all FS personnel recently promoted this summer EPM advances to fill vacancies and there are a lot of vacancies in the FS Account Don t look upon your promotion as an honor to you Rather you work to honor that promotion Keep up the great work out there You re the ones supporting opera tions that keep our Country safe Thank you for the sacrifices and service that you selflessly give CWO3 Chad A Adams FS Assignment Officer CGPSC epm 2 Ph 202 493 1297 Cell 703 217 8051 Fax 202 493 1249 tARLA S CY C AS unary Tean Wire ue Paste ae z Edition 8 Carla s Culinary Corner August 2010 By Executive Chef Jason R Gronlund Senior Director of Culinary Carla s Pasta There s Fungus Among Us Many times this is said in jest and as a joke but there is and has been since prehistoric times fungus among us Mushrooms are part of a larger group of plants known as fungi A fungus the mushroom is different from an ordinary green plant because it can t make its own food Mushrooms have been around since prehistoric days Remains of fungi have been found in dinosaur pits Mush rooms can look strange some mushrooms actually glow in the dark No wonder people thought they were magical Mushrooms can grow in a circle or ring th
8. the shopping list as vacancies arise through November FS Assignment Officers will be making changes to the FS shopping list from September through Novem ber and you could potentially miss out on an assignment by not viewing the list when it is most accurate There is simply just too much turmoil in the FS Account for Direct Access Shopping List to be completely accurate all the time It will be the most accurate between 08 Oct 10 and 26 Nov 10 Those of you that were recently promoted to FS2 MOST of you will stay with your current unit until you are tour complete The FS rate is currently short over 40 FS3 personnel and it is not cost effective to trans fer arecently promoted FS2 with one year at current unit with no backfill Take advantage of this time to learn the skills to become an Independent Duty FSO If you are an FS2 looking to apply for an Independ ent Duty FSO position you should be working on getting your Commands Endorsement Highly moti vated and qualified personnel will be considered for short tours to fill Critical Fill vacancies that are con stantly posted on CGMS Keep checking the message board for Critical Fill Vacancies there will be some great jobs opening soon If you are interested in becoming a Special Command Aide SCA you should read ALCGENL 123 10 and follow the instruction for submitting an SCA package Female members desiring an afloat assignment should contact MKC Tina Claflin the Women Afloat Co ordinator as
9. FSAT AUGUST SEPTEMBER201 0 AUXCHEFs Help Station Menemsha after Boathouse Fire When AUXCHEFs Ron and Ginger Ellis from 5 Southern accepted the invitation from Station Menemsha OIC Chief Jason Olsen they speci a busy but calm week of cooking for the station personnel That changed quickly at about 1430 on Mon day July 12th 2010 They were relaxing after serving lunch when Ron notice black smoke rising from the village Hurrying out of the barracks to find out what was happening he and Ginger were nearly run over by the Station SUV as it rushed to the water front They later found out the crew needed to get the 47 Motor Life Boat away from the burning pier By that time black smoke was billowing and red flames were shooting skyward The Station s historic Boathouse was fully engulfed by the fire burning to the ground The Station pick up was destroyed as was all of the Station equipment Five private boats were damaged and the wooden pier was destroyed Thankfully no one was injured in the fire The fire fighting which involved all the fire units on Martha s Vineyard went on all afternoon focusing on keeping the fire from spreading to the surrounding buildings The village was evacuated The cause of the fire is still under investigation That afternoon and evening Ron and Ginger made sure that the station personnel had food and drinks to keep them going Sandwiches and Mountain Dew were the main items on the menu Startin
10. S 3RD PLACE AT THE FREEDOM CHALLENGE COOK OFF Pado SUCCESS FSCS Reed Senior Instructor at Fort Lee Advanced Culinary Skills Development Course and FS2 Ed Fuchs assigned to the Executive Dining Mess Department of Homeland Security both represented the Coast Guard proudly at the American Culinary Federation Freedom Chal lenge The event took place at the Anaheim California Convention Center on August 3 2010 The challenge consisted of a cook off between all five branches of the military Navy Army Marines Coast Guard and Air Force in which the Coast Guard placed third Great Job Team Coast Guard SU DESELOCISTES GENET scot BELEN MESU NED 7 HE EE ae a r E m T E E Fee sa L i Greetings from DLA Troop Support We have recently changed our name and are no longer known as Defense Supply Center Philadelphia It been a busy summer and I have had a number of FSO s request Prime Vendor support while their cutters were U W Some of these requests have come with only 2 days notice of requested delivery date I wish it were that simple but it s not It takes more than an account configuration change for your unit to get set up with a PV It takes time to notify the vendor add your account to the contract and ensure the vendor can provide the services requested If you are getting U W and need PV service for your patrol please contact myself or your DLA contract specialist two weeks prior to ne
11. at appears around a circular path In the olden days many people believed these rings were made by fairies dancing through the night Be cause of this these rings are called fairy rings today Fairy rings are really caused by the growth patterns of mushroom not by dancing fairies Mushrooms come in many colors shapes and sizes As a matter of fact there are 38 000 different varieties Some mushrooms are poisonous Never eat mushrooms that have been picked outside of a store unless you are with an ethnomycologist This is a person who is an expert in ethnomycology which is the study of fingi The most common mush room that is raised for eating 1s the white button mushroom shitake enoki and oyster mushrooms are also raised for eating Mushroom farming first started in America in 1896 in Kennett Square Pennsylvania 50 per cent of the mushrooms raised in the United States comes from Kennett Square is called the mushroom capital of the world The first mushroom farm in the United States was started by two florists named Mr Hicks and Mr Swayne Wanting to make use of empty space under the shelves upon which they grew their flowers Of course it is very dark and damp under the shelves where the flowers are Mushrooms don t need sunlight to grow they survive by eating decaying matter Mush rooms reach across many cuisines except for the Latin If you are so interested they actualy have the NAMA North American Mushroom Association Fu
12. ave command endorsement 1 Shipboard Baking Course 500518 10 25 2010 10 29 2010 6 available quotas 210 and larger platforms will have priority but all others will be considered 2 Advanced Pastry Course 500699 11 1 2010 11 5 2010 3 available quotas FSC Dena Reagan FS Professional Development Specialist COMDT CG 1111 202 475 5151 N TEE Vouume s issues pase BETTER AND SAFER Many cardboard cutter boxes completely deteriorate before a roll of film or foil is used up How many times has this happen to you Check this neat little gadget out http www kenkut com Or call 866 585 6301 and ask for Ken Krall f a z Ti E T m az Ba n F i a r x me r Me a L a h M iie a a m _ m N a y e i d Every Kitchen s Dirty Little Secret CARDBOARD The Bacteria Superstore amp Roach Motel TIRED OF CLEANING YOUR STAINLESS STEEL WHY NOT TRY THIS ON FOR SIZE Everywhere you go from convention centers to Disneyland everyone is doing the stainless steel swirl thing How s it done You use a 4 inch sanding disc at between a 45 amp 60 degree angle so that you can make your design as big or as small as you would like Experience states the best way would be to remove the piece you are working on however it s not required The small tiles above the stainless steel are called Dal tiles which can be purchased at Home Depot Fa TZ Ras V
13. dical concerns They tend to be empty nesters so have the freedom to focus on foods that address a healthier lifestyle e g fruits vegetables salads etc Millennials are also self focused Many of them are still single or just newly married and do not yet have children Therefore their food choices center around cravings and cost control They tend to look for frozen entrees portable foods and items that require little preparation For this group convenience foods provide a less expensive option to eating out The NPD Group 7 10 Y Food amp Heaith Survey The International Food Information Council IFIC conducted an online survey of over 1 000 people to gain insights on health and food safety Some key findings include 57 are extremely or somewhat satisfied with their health status 70 are concerned about their weight status with 77 of that number trying to lose or maintain their weight 64 say they are making changes to improve the healthfulness of their diet Only 12 of Americans can accurately estimate the number of calories they should consume based on their age weight height and physical activity eAmerican are confused about the benefits of mono and poly unsaturated fats as about one third are decreasing consumption of them 44 believe food borne illness is the most important food safety issue 70 believe food manufacturers are responsible for food safety and 49 believe it be
14. eding sup port from a prime vendor while underway This lead time will assist us in being better prepared for your port call and ensure deliveries can be met Also as I am sure most of you know internet connectivity can be hit or miss while U W One way to help overcome this problem when ordering through PV is to identify items needed for future orders Before you lose that valuable LAN connection create an order template in Stores Web for the next vendor That way you have already identified items needed and only need to update the quantity re quested for delivery Even with slow internet connectivity this process is much easier than searching the catalog one item at a time If you have never created an ordering template please don t hesitate to give me a call I will be glad to walk you through it FSC Scott Bowen Coast Guard Liaison DLA Troop Support 700 Robbins Ave Philadelphia PA 19111 Office 215 737 2915 Fax 215 737 2161 Mobile 202 536 8787 GABE S PLACE Greetings Fellow FS s I have been working to update the FS website when you log on you may notice a few changes how ever I still need more photos from the fleet If you were recognized for an award please send me a copy of the award and a picture of the member that received it I will post it under the new recognition page SCA s if you have pictures from events menus or great links to websites that have helped you along the way send those as well I ha
15. g on Tuesday the two AUXCHEFs were back to preparing and serving three meals a day The challenge was that there was at least twice as many people to feed Planning involved some creativity to stretch the available food The additional per sonnel included Captain Gifford Commander of Sector Southeastern New England and investigators from various agencies such as ATF CG Investigative Services the state fire marshal and other CG personnel from the Sector The meals included entrees such as smoked pulled pork meatloaf and steamed shrimp With all of the stress good and plentiful food was important to keep the crew going RADM Neptun came to the Station on Thursday to survey the damage and talk to Station personnel Despite their worries the crew spiffed up the station including grooming Bridger the Station dog and guard of the galley Ron and Ginger prepared a dinner for the Admiral and crew featuring grilled steak and zucchini homemade rolls and peach cobbler At the end of the dinner there was nothing left That s what cooks like to see When Ron and Ginger left on Sunday they had the satisfaction of helping the station get through a difficult time by providing great food RADM Neptun gave each of the AUXCHEFs a challenge coin and the crew heaped thanks and praise on them CG AUXCHEFs Dazzle at the D5 Change of Command A team of eight AUXCHEFs from the Fifth Southern Auxiliary showcased their culinary talents in support
16. habits and physical activity Parents will be invited to a Family Fun Night to be informed of the key messages the students will be learning Supermarket News 7 12 10 Below is a link to Safety and Environmental Health video DVD lending library in which anyone from the CG can checkout a videos on line on a variety of topics The FSAT team has over 40 vid eos DVDs on food service topics including sanitation cooking techniques food purchasing ice carving and many more They are converting all of the VHS tapes to DVDs Link below will take you to the main page so you can check it out http apps mlca uscg mil kdiv ksevideolib Have Fun FSCM Bob Stage Missed any editions of the FSAT Newsletter http www militarychefs com FSAT html Here at FSAT we look forward to serving you with future publications of Culinary Connection We value your input Submit your ideas and suggestions to Charles F Damico uscg mil FSCM Charles D Amico
17. lass was held in Springdale Arkansas and was tailored to an all military audience I really enjoyed sharing ideas with food professionals from the Army Navy Navy MWR and Marine Corp Our class discussed purchasing meat identification USDA Laws Prime Vendors and more In addition we visited the plant and what an operation Would you believe that over 200 000 chickens a day are processed at this one plant That s a million chickens per week All students received ACF Certification points and certificates we even spent some time with President Bill Clinton Food Service Working at the Heart of Your Menu Look for more of these type of classes to pop up Read your monthly FSAT Newsletter VOLUME 3 ISSUE 8 roe l y ihan LEN E a nian Fy ri Wee mi An PL re ae i Fie TA iy T EF j i iy ray cy SPENCER s FOOD SERVICES DIVISION SHINES Coast Guard Cutter SPENCER home ported in Boston MA recently participated in the Atlantic phase of UNITAS 51 2010 Demonstrating masterful culinary skills SPENCER s Food Service Division provided outstanding support for high visibility interna tional receptions on board SPENCER in Mar del Plata Argentina and Rio de Janeiro Brasil During the UNITAS pre sail conference in Mar del Plata Argentina SPENCER was hosted the UNITAS kick off reception among the guests were high ranking military and government officials from several nations Under the leader
18. longs with retailers and foodservice operators Food amp Health Survey IFIC 2010 i anri Yl akoe Tact Kitrhenc 2010 Vol 8 Issue amp Findings include ise Where simple goodness begins from the Land O Lakes Test Kitchens Retail 1 Fancy Food Show The summer Fancy Food Show in New York featured a surprising blend of fancy foods along with healthy foods Words often observed included organic vegan whole grain antioxidant gluten free and fair trade Examples of products at the show were a line of heritage flours made from quinoa mesquite and amaranth raw vegan ice cream made from cashew milk and gluten free lentil chips Blue cheese was prevalent at the show with one featuring a vein made from seaweed Some sweet treats included a chocolate puff pastry chocolates with dulce de leche and others made with a burnt caramel There were 70 countries and regions participating In addition to the usual ones such as France Italy and China places such as Jordan Kosovo Sri Lanka Panama and Cameroon were present New York Times 6 29 10 Paradigm Snift In Purchase Habits Deloitte recently conducted a survey of over 2 000 primary household shoppers and identified a major shift in how consumers view value as a result of the recession 84 are reviewing their spending in every category 65 said a decrease in household spending has not had negative impact on their quali
19. n Borja USCGC Chase San Diego California FS3 Jose Menendez USCG Sector San Fran San Francisco California SNFS Kevin Mueger USCGC Katherine Bayonne New Jersey SNES Matthew Devine USCGC Tahoma Portsmouth New Hampshire FS3 Caroline DeLucci USCG Sector New York Staten Island New York SNES Ernest Clarke USCG Station Wrightsville Wrightsville North Carolina SNES Keith Walpole BSU Miami Miami Florida SNES Kevin Ingram USCGC Midgett Seattle Washington SNES Micah Nichols USCGC Active Port Angeles Washington FS3 Michael Paone USCGC Escanaba Boston Massachusetts SNES Nathaniel Branch USCGC Gallatin Charleston South Carolina a FS3 Shannon Eslinger USCG Sector Northern New England South Portland Maine SNES Sid Garber USCGC Gallatin Charleston South Carolina SNES Timothy Hoxie USCGC Mellon Seattle Washington FS3 William Scott USCGC Bear Portsmouth Virginia GOOD LUCK vorume s issues 9OO ZIN E a T z mraza am TAn p mT ET end General amp Millennials Vs Boomers Millennials are beginning to get a great deal of attention as a large number of them are now in their 20 s becoming independent and making purchasing decisions Marketers now must consider how to communicate to both Boomers and Millennials knowing that their attitudes and behaviors are different Both cohorts are described as being individualistic though for different reasons The Boomers are aging and facing me
20. n Francisco NAFEM SHOW February 10 12 2011 Orange County Convention Center Orlando Florida Catersource 2011 February 27th through March 2nd 2011 Las Vegas NV Summer Fancy Food Show July 10th 12th 2011 Washington DC MAY 21 24 2011 MSCORMICK PLACE CHICAGO THE INTERNATIONAL FOODSERVICE MARKETPLACE FSAT Training Venues Hawaii Foodservice Conference BSU Honolulu HI December 6th through the 10 2010 OPPORTUNITY IS KNOCKING HERE Ow ah Se SI If Food Service Officers haven t already posted ALCGENL 089 10 for your FS staff then please do so This ALCGENL spells out the timelines for the AY 2011 Transfer Season Command Concerns and Career Counseling with EPM 2 ended 31 August 2010 If you were unable to contact your Assignment Officer during the authorized timeline due to operational commitments and still desire career counseling you must go through your Chain of Command to contact your FS Assignment Officer The shopping list will be published 24 Sep 10 Please do not think that submitting your E resume early after the shopping list is published will help you earn a better assignment in fact it is just the opposite I encourage you to wait at a minimum until 08 October which is the deadline for Commands to validate the Shopping List Even though the shopping list will be published on 24 Sep 10 your E resume is not due until 26 Nov 10 Commands are still validating
21. ngo Magazine and Fungi com ARLAS Gi ary T 4 ie F Cc tinny o iamas Yoog leodeide AN i Piedmont region a truffle is essentially a fungus that grows underground while a mushroom is an above ground fungus They actually use pigs and dogs to sniff these out when using a pig they have to make sure they get the pig back quick or they will try and eat it and at anywhere from 25 to 600 per ounce that can be a lot of money A license tesserino is required to pick mushrooms everywhere in Italy In some areas this license will be delivered once the person has attended a basic course and passed a test in other regions the license is given without conditions So with over 36 000 types of mushrooms and the cuisines that use them the fungi can be fun to use in the kitchen Mushrooms are extremely porous and soak up water like a sponge Because they are mostly water never soak fresh mushrooms Since commercially available mushrooms are grown in a sterile medium invest in a soft mushroom brush and simply brush away any clinging growing medium rather than washing with water If you must wipe them with a damp paper towel Be aware that salt releases the water in mushrooms so judge the salt usage accordingly for your particular recipe There is no need to peel mushrooms In fact peeling mushrooms nullifies most of their flavor Simply trim off any damaged spots and tough or dirty stems Veal Marsala w
22. nit set ups and did a stellar job DFAM will be in good hands with the soon to be FSC Have a great month Shipmates FSC Ian Weiss Dining Facility Automation Management Program Specialist COMMANDANT CG 1111 ATTN Food Service Program Office US COAST GUARD 2100 2ND ST SW STOP 7902 WASHINGTON DC 20593 7902 DFAM Portal Site https cgportal uscg mil lotus myquickr dining facility automation management dfam public library DFAM Trouble Ticket Web Site http csd osc uscg mil cghelp e mail Ian S Weiss uscg mil Phone 202 475 5152 Cell 202 494 5152 Fax 202 475 5907 race te Wr FRIENDLY REMINDER MANDATORY ESTABLISHMENT OF DLA Formally DSCP ACCOUNT Food Service Officers may need to revert to alternate feeding methods such as ready to eat MRES Uniform group and other types of foods during national emergencies or catastrophes You need to be prepared so get your account set up if you haven t already done so Please reference the ALCOAST listed below Ay ALCOAST 610 08 CONDTNOTE 4061 SUBJ MANDATORY ESTABLISHMENT AND MAINTENANCE OF DEFENSE SUPPLY CENTER PHILADELPHIA DSCP ACCOUNTS FOR ALL CG DINING FACILITES CGDEFS I have the following quotas for upcoming FS C schools info regarding the courses may be found on the TQC website Requesting that you ensure widest dissemination Units may contact me directly with mem ber s name EMPLID and requested course and member must h
23. p Time 30 min Ingredient Amount 24 each Plain crepe shells 4 cup Heavy whipping cream 1 cup sugar 12 oz cream cheese 1 tablespoon Vanilla extract As needed Crumbled Pistachio nuts As needed French raspberries Preparation For cream Cut plain crepes with a 3 1 2 in ring mold There should be 24 crepe rounds total Then sprinkle the crushed pistachio or place raspberries on top of the cream place in freezer for about 30 min Assembly Pour heavy whipping cream sugar vanilla and cream cheese into electric mixer Blend until stiff hold and transfer into pastry bag With a crepe cut out on the bottom squeeze 1 4 of a cup of cream in center of crepe Place another crepe on top and press down evenly There would be about 1 2 and inch between both crepes Repeat this process until there is six layers then spiral cream on the top layer Remove from freezer making sure that the cream has hardened Cut each tartlet into six even slices Place on cake tray and slide one slice slightly out Sprinkle convection sugar over the top and around the raspberry topped tartlets Sprinkle crushed pistachio around tartlets on other cake tray pace 16 FOOD TRAINING OPPORTUNITIES catersource 2011 CONFERENCE amp TRADESHOW FEBRUARY 27 MARCH 2 LAS VEGAS Commercial Training Venues Americas Food amp Beverage Show October 25 amp 26 2010 Miami Beach FL Winter Fancy Food Show January 16th 18th 2011 Moscone Center Sa
24. s the CGC CHEYENNE s Food Services Officer and Independent Duty fee Cook In addition to his duties in the galley PO Dolan is CHEYENNE s Unit Health Promotion ae Health Coordinator Master at Arms and Senior Watch stander he stands Import Officer of the Day watches and is a qualified buoy deck rigger PO Dolan leads the crew in working out three times per week in both cardio and strength workouts and models healthy choices by biking to work every day PO Dolan takes the time to sit down with shipmates and helps them tailor custom workouts for their individual needs He makes healthy meals posts calorie and fat information on all of his menus and stocks the refrigerator and snack area with fresh fruit and vegetables Should a shipmate find himself on the weight program PO Do lan counsels them on diet and exercise he helps them consume fewer calories while also helping them burn more PO Dolan is qualified buoy deck rigger He augments the buoy deck crew during particularly heavy operations During intense days underway in August on the Missouri river PO Dolan worked on the buoy deck in between cooking meals Because of his outstanding commitment to teamwork the cutter was able to keep the small boats underway working ahead of the cutter and unqualified crewmembers could break in on the boats because he was out on deck PO Dolan is a highly qualified Food Services Specialist He is constantly updating his menus ensuring there is a terrific variet
25. ship of FSC Steven Jedziniak SPENCER s Food Service Specialists FS1 Fred Davidson FS2 Ever Bonilla FS3 Matthew Anson FS3 Michael Skupien and FS3 Nicholas Caldwell prepared and served exquisite entries hors d oeuvres and deserts to over 300 guests The reception was a huge suc cess and set the tone for UNITAS while drawing high praise from U S Embassy officials and senior military leaders of Argentina Bra sil Mexico and the U S In Rio de Janeiro Brasil SPENCER hosted a reception at the request of the U S Embassy to Brasil While not part of UNITAS this reception served to strengthen ties between U S diplomats and their Brasilian counterparts and senior ranking Brasilian military leaders Again the FS Division delivered an outstanding effort that left over 200 guests delightfully pleased and impressed U S Consul General to Brasil the honorable Mr Dennis Hearne commented on how pleased he was with the reception and how impressed he was with SPENCER s FS Division FSC Jedziniak attributed the success of the receptions to a dedicated FS staff that put forth a tremendous effort in advance planning and prep work CDR Jeff Thomas Commanding Officer USCGC SPENCER attributed the success to the same hard work and dedication he sees on a daily basis from FSC Jedziniak FS1 Davidson FS2 Bonilla FS3 Anson FS3 Skupien and FS3 Caldwell GREAT JOB BREREERHEEREHEEHEEEREEREE SE vorume s issues races COAST GUARD CULINARY TEAM TAKE
26. ted with your ESU ESD we know that it can be a hassle for both them and you to get something like this done so his client can be installed remotely That means if your ESD is 2 hours away they can log in to your computer from anywhere in the CG complete the install Log out and you have DFAM They do not need to come to you any more Also there are now only 2 steps leaving very little chance of error All around good stuff 2 For those of you that get the error 91 in the PO module the diagonal lines of death we have a simple cure for you only click the PO icon one 01 time Double clicking is what causes that In future releases we will correct that but this is a simple and quick way to get around it 3 Ashore roll out is done with one hold out don t worry we ll get you Afloat 87 s and disconnected river tenders will begin in Nov with connected pilot to begin in January 4 A new user guide will also be out this month Be on the lookout 5 Lastly a FAQ guide and the CG specific help screens are expected to be out this month Great stuff all around Thank you all for your hard work getting this implemented at your unit For those of you that have yet to do this please ask around When we get to you it is imperative that you do it correctly the first time For units that rushed through it it creates a lot of pain It is worth the extra time up front Thank you also to FSI Mike Eckstrom He handled the last 2 groups of u
27. ty of life 66 are using coupons more often with 39 of that group using the internet to track down special offers eA majority felt there were two or three brands they could not live without and that private label products were often of the same or superior quality Four distinct groups of consumers were identified from this study Spectators this was the largest group 36 and was comprised of young high earning well educated adults who have no need to reform their spending habits and tend to save out of choice vs necessity Planners 21 prefer to cook from scratch vs eating prepared meals eSacrificers 22 are low income have seen their financial resources decline and are forced to trade down Super savers 21 get a sense of empowerment and pleasure in managing the family budget by using coupons and shopping multiple stores Warc News 7 22 10 Fditar Marae Rverson MS 1075 email mmrverson landolakes com Tel Ext 2137 Foodie Keep It Rea Consumers seem to have a growing interest in real or genuine food Touting this concept is paying off for restaurants Key in this type of communication is the need to be credible by being able to support the message Chipotle Mexican Grill has a campaign called Food With Integrity Chipotle s philosophy is to purchase the best sustainable meat and produce they can They believe that consumers are receptive to this kind of message and will
28. ve been working with FS1 Bishop FS1 Batlik and FS2 Roper to help create an updated SCA page that has great tips and forms to help you out along the way Furthermore I have begun creating and implementing a new FS2 course This will replace the current FS2 course until DFAM has been rolled out to the entire fleet We hope to have this online in February 2011 The current course was created in 2003 and is outdated the new one will have current information from the new Food Service Manual and Practical Handbook that came out last year with the exception of DFAM related information which cannot be put into practice until it has been rolled out fleet wide Lastly ensure you create a good study guide and remember to study your EPQ s Have a great month Gabriel L Cox FSC USCG FS Subject Matter Specialist Coast Guard Training Center Petaluma Juliet Nichols Building Room 473 599 Tomales Road Petaluma CA 94952 Office 707 765 7142 FS Subject Matter Specialist Office 707 765 7142 Vouume s issues Good Day Shipmates We have some exciting news this month Let s get to it 1 A new DFAM Vista client has been approved by TISCOM and will be up on CG deal http cgweb tiscom uscg mil ISDI ISD1A EACert cgdeal asp in the next 10 days It fixes some known vista issues the ALCOAST and release notes will detail that for you It is imperative that your IT s install this as soon as it comes out For those of you that are not co loca
29. wild Mushroom amp Porcini Ravioli Amount Measure Ingredient Preparation Method 1 2 C Olive Oil 4 Oz Butter 4 Lb Veal Stew Meat Trimmed 1 2 C Flour 2 Tsp Salt 2 Tsp Pepper 11 3 C Marsala Wine 32 Oz Stew Tomato 2 C Carla s Pasta Wild Mushroom Pesto 6205 2 Tsp Lemon Zest 1 Tblsp Salt 11 2 Tblsp Fresh Chopped Rosemary 96 Pc Carla s Wild Mushroom Ravioli with Porcini 5384 12 Oz Gorgonzola Cheese 1 4 C Olive Oil 60 Ea Cherry Tomato Salt amp Pepper In a large pot over medium heat heat the olive oil and butter In a large mixing bowl place the veal stew meat flour salt and pepper Mix the meat with flour until evenly coated Add the mixture to the hot oil and butter Cook until the mixture strts to brown and lightly stick to the bottom of the pan Deglaze the pan with the marsala scrape the bottom with your spoon to make sure all the flour is off the bot tom Add the tomatoes pesto lemon salt and rosemary Bring to a light simmer cook for about 45 minutes or until the veal is tender In a large saut pan heat the olive oil once very hot place the cherry tomatoes in and sear until skin cracks salt and pepper In a pot of almost boiling water heat the ravioli 8 pieces per portion Ladle 10 ounces of sauce and meat over top Garnish with 1 ounce gorgonzola and 5 cherry tomatoes 1 Steep the saffron in the hot water if you use the turmeric instead add it in with the other seasonings in the sauce 2
30. y in the outstanding meals enjoyed on board Most meals are made entirely from scratch His meals are fantastic but he is much more than the ship s cook He is a dedicated shipmate PO Derrick Dolan has been cooking in the Coast Guard for nine years He has been stationed aboard CGC WHITE SU MAC Station New Orleans CGC ACACIA Station Duluth and he has been the independent duty cook on board CGC CHEYENNE since June 2009 PO Dolan holds an Associate s Degree in Business Management from American Interconti nental University PO Dolan and his wife Sheryl have three children Hannah Max and Steven PO Dolan is originally from Clinton Iowa and is a huge University of Iowa Hawkeyes fan CHEYENNE is a river tender based in Saint Louis Missouri who s area of responsibility includes ninety miles of the Upper Mississippi River from Chester to Alton Illinois two hundred twenty six miles of the Missouri River from the Mouth of the Missouri to Glasgow Missouri and twenty eight miles of the Kaskaskia River BMCM Dan Kilkeary USCGC CHEYENNE WLR 75405 TYSON UNIVERSITY WAS AWESOME By FSCM Chuck D Amico Pe UGLA i oe Ly iy E oe MOY o L ALLAT ani i Ar aig ci i Tae a F 4 e A L ir Pe Mie aarti EDADA papa TET 4 4 Sk E PIA Reg i Great class for Foodservice Officer I wanted to take this opportunity to thank Tyson foods for allowing me the opportunity to attend its Tyson University Class The c
Download Pdf Manuals
Related Search