the Boffins Club newsletter AMUSEBOUCHE March   amusebouche mzbsh noun Fr
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the Boffins Club newsletter AMUSEBOUCHE March amusebouche mzbsh noun Fr

lit it entertains the mouth Lub anagement with heldene atyczuk ospitality anager Club management isnt for the timid Duties range from overseeing daily operations to event planning to inventory management to running food during busy lunch hours Sh

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the Boffins Club newsletter AMUSEBOUCHE March amusebouche mzbsh noun Fr

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the Boffins Club newsletter AMUSE–BOUCHE March 2013
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amuse-bouche \ä-müz-’büsh\ noun [Fr., lit., (it) entertains (the) mouth] Lub anagement with heldene atyczuk, ospitality anager Club management isn’t for the timid. Duties range from overseeing daily operations to event planning to inventory management to running food during busy lunch hours . . . Sheldene Matyczuk handles all that and more with her (oh so appropriate) (complementary) (unique) combination of education, experience and energy. Sheldene completed the Golf Club Operations program at Selkirk

College in Nelson, BC where she gained experience in financial controls, food and beverage controls and marketing strategies. Upon completion of this hospitality diploma, Sheldene was recruited to Vancouver, where she worked at both Furry Creek Golf Course and Mayfair Lakes Country Club. All the while, Sheldene caddied for her husband, Davidson Matyczuk, who golfed 11 seasons on the Canadian Tour as well as some events on the PGA Tour. While caddying in the summers for Davidson, Sheldene experienced first hand some of the finest and most luxurious clubs this beautiful country has, including

St. Georges Golf and Country Club in Toronto. When Davidson received an offer to be a Professional at The Willows in Saskatoon, Sheldene took up an opportunity at Riverside where she worked alongside present Director of Boffins Food Services, Peter Phillips. During this time Sheldene compounded her busy life by having her first child, Oliver. As the hours at Riverside didn’t suit motherhood, Sheldene moved on to the Willows as a Sales Coordinator for two years before being recruited by Peter to join him at Innovation Place. Originally Sheldene was more focused on the Boffins Food Service side,

managing the food outlets, catering, etc. After the birth over her daughter, Marynn, Sheldene returned to work, this time in Boffins Club, bringing her wealth of experience as both customer and manager. Sheldene is responsible for handling all the special events from weddings to In Vino Veritas to Valentine’s Day Dinners or the upcoming Easter Brunch. She keeps busy dealing with wine reps, planning events, ordering and more. This girl doesn’t stop! On top of managing the Club, guiding her husband and caring for two kids, Sheldene is pursuing a Canadian Club Management Designation , which will

take a couple years worth to achieve. There are currently only 45 people in Canada with this designation and none of them are in Saskatchewan. This designation focuses on competencies in club governance, food and beverage management, financial management, membership and marketing. Sheldene’s commitment to quality and her high energy level continue to help Boffins Club host sellout events of superior quality . . . and she isn’t timid when it comes to doing all the jobs required to do so!
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amuse-bouche : a small, complimentary dish

served before the meal begins @JWIP TALKS VAL NTIN DINN I spent this year’s Valentine’s Day enjoying a decadent dinner at Boffins Club with my fiancé and mother. Boffins bread slays me every time. And the butters and spreads? Who knew what a difference some whipping and spicing make? Wow. I’m telling you – you really MUST try the Boffins sundried tomato tapenade! Challenge #1? Choosing what the heck to eat for each course. Bonus #1? My mom is always willing to choose the opposite so that I can try out multiple things. My favourites of the evening were definitely the crab cakes, dauphinoise

potatoes (garlicky goodness!) and pistachio pesto scallops. Oh! And, dessert was delicious, as always. Any changes? Hmm. I would have preferred the mushroom tart served warm, the olives in the corn chowder pitted and the wild blueberry cream to be less sweet . . . I will admit that attending these events with wi-fi capability is a definite benefit. What is “chantrelle duxelle”??? No problem. I’ll look it up! Mushroom, shallot, herb and butter reduction. Mmm. Dauphinoise? Slow cooked with cream and garlic. Napoleon style? Breaded layers. It all sounds beautiful and tastes fantastic! I can’t

wait to see what Chefs Mike Smith and Peter Phillips have in store for us at the next event. Keep your eyes peeled as these dinners fill up quickly! - Jacqueline Woods, Innovation Place Recipe: arm rack Ingredients 1 tbsp Fresh Yeast { or ½ tsp Dried Yeast 300 ml Warm Water 5 tsps Butter 2 cups Strong White Flour 4 tbsp Caster Sugar ½ tsp Ground Ginger To Taste Freshly Grated Nutmeg cup Sultanas cup Currants 2 tbsp Candied Peel { chopped Method 1. Blend the fresh yeast with the warm water. If using dried yeast, sprinkle it into the warm water with a pinch of sugar and leave in a warm place for

15 minutes, until frothy. 2. Rub the butter into the flour, then stir in half of the sugar, the ginger and nutmeg to taste. Stir in the fruit and peel and mix well together. Make a well in the centre and stir in the yeast liquid. 3. Beat well together until the dough leaves the sides of the bowl clean. Turn onto a lightly floured surface and knead well for about 10 minutes, until smooth and elastic. Place in a clean bowl. Cover with a clean tea towel and leave in a warm place for about an hour, until doubled in size. 4. Turn the dough onto a floured surface and knead lightly. Shape the dough

into a large round or oval and place on a greased baking sheet. Cover and leave in a warm place for about 30 minutes, until doubled in size. 5. Bake at 230°C / 450°F for 15 minutes, then reduce the oven temperature to 200°C / 400°F and bake for a further 20-30 minutes, until the loaf sounds hollow when tapped on the bottom. Transfer to a wire rack to cool. 6. Dissolve the remaining sugar in 1 tablespoon hot water and brush over the loaf to glaze. Return to the oven for 2-3 minutes, then transfer to a plate.
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boffins club 106 - 111 research drive saskatoon sk s n 306.978.2582 @JWIP TALKS IN VIN V RITA In last month’s AMUSE-BOUCHE , we talked about the importance of the balance of three elements when pairing foods and wines: weight / body, total acidity and flavour / complexity. So. What does that mean in practice? Laymen’s rules: Match mild foods with mild wines (haddock with Pinot Grigio), rich foods with rich wines (chicken alfredo with Chardonnay) and punchy foods with punchy wines (pepper steak and Zinfandel). Food with strong acidic content, like tomato sauce, for example, goes best with an acidic wine, but don’t even think

about putting that Sauvignon Blanc with a cream chicken (picture lemon juice and milk together) . . . A common tip is to match regional wines with foods from the same area. You should note, however, that experts recommend that you drink what you like, no matter what an “expert” tells you. Every Boffins Club In Vino Veritas offers a chance to explore the wonderful world of wine pairing further . . . Walking in the door for February’s In Vino Veritas, guests were greeted with a Peller Estates Ice Cuvée in a Champagne flute with a sour cherry. Mmm! This fresh bubbly was paired with salmon and

pancetta ‘monte cristo’ on brioche with pickled asparagus aioli . . . at first bite, I knew we were in for a seriously tasty evening! Peller Estates wine rep Cindy Suski talked about the character of each wine before we began each course, advising us on what tastes to look for in each pairing. She came along on the journey with the diners, tasting each pairing and sharing her reaction with the room. I’m learning more each time I attend an In Vino Veritas and am slowly developing my own pairing review skills. For example, did I like the Pinot Gris with the cod? Hmmm. I think I would have liked

it more if the sauce for the cod wasn’t a zesty tomato-based antipasto. My table mates were torn between the braised beef cheek and venison ragoût pairings. The Pinot Noir, far richer than most, also got rave reviews, especially in its combination with the brie. YUM! Poached black cod with antipasto vegetables and wilted spinach was paired with a Pinot Gris. Venison ragoût with sweet potato purée and poached broccolini was paired with a Cabernet Merlot. Salmon and pancetta ‘monte cristo on brioche with pickled asparagus aioli was paired with an Ice Cuvée.