ACF Chefs de Cuisine Society of Oregon

It was another successful partnership as the National Onion Association and the Chefs de Cuisine Society spent a exciting and fun evening of friendly culinary competition and raising awareness for both organizations. Smiles and tears were had by all as four local Chefs delighted guests with a multitude of savory and sweet appetizers that focused on beautiful, fresh onions. Chef Patti Curfman, CEC, CEPC, AAC took top honors with an Onion Relish and Beef Rollup (Thank you Will Wise and the Oregon Beef Council) and a Fig crumble with caramelized Walla Walla onions. Chef JD Thomas, CEC showed strong with a deep fried Duck and Onion Ravioli and a Crostini w/ a beautiful Honey Glazed Onion “Window” pane garnish. Chef Peznecke from Timberline Lodge rounded out the top three with an Onion Caesar in a Tomato cup and an absolutely scrumptious “Onion Melt” that was a definite highlight. There was three onion soup and even an Onion ice carving beverage luge! We want to Thank the National Onion Association and their gracious Board for their generous donation that will go towards continuing to make you, the Members, better opportunities to learn and grow in our Industry. We would like to give an extra Special Thank You to Kim Reddin whose work with us to participate in this event was a delight. We would also like to say Thank You to the Hilton Executive Towers and their entire staff for their excellent work and food. This is what it’s all about Members!! Stay tuned!! Stay Involved!!!!!! Let’s Get Cooking!!