Piedmont Region Meeting

Where's The Beef
 

Date:
Monday, July 9, 2018

Location:
Myers Park Country Club
2415 Roswell Avenue
Charlotte, NC 28209

Program Speaker:
Chef Scott Craig, World Certified Master Chef

Program Summary:
This education will take us through the butchery process of some of the most common cuts of beef you will find served in your club. World Certified Master Chef and Culinary Olympic Gold Medalist will demonstrate the process of what it takes to get different cuts of beef to the plate. Chef Craig will be demonstrating the butchery of the Ribeye, Striploin, Tenderloin and Shoulder Clod. The final presentation will be a meal prepared by Chef Craig using the different cuts from the demonstration.  

(2 Chapter Education Credits are Available)

Schedule:
10:30am – 11:00am
Arrival and Check-In at Myers Park Country Club for Coffee and Doughnuts

11:00am – 11:30am
Tour of the newly remodeled MPCC kitchen  

11:30am – 12:30pm
Butchery Demonstration in MPCC Cold Kitchen 

12:45pm – 1:45pm
Lunch and Round Table discussion

1st
Beef Carpaccio

2nd 
Steak and Egg
Beef Tenderloin, Quail Egg, Gallette Potato, Asparagus, Hollandaise

3rd
Marinated NY Strip, Herbed Potato Puree, Succotash, Spun Potato, Chimichurri

4th
Raspberry Sorbet
Peach Compote, Champagne Gelee, Roasted Pistachio Pieces

YoPro Event to Follow:
2 PM: Footgolf at MPCC 
Enjoy the golf course from a new perspective as we debut foot golf on the Myers Park Golf Course. YoPros will play in groups of 4 while enjoying local brews and camaraderie. Prizes will be given to the winning team!

Dress for Footgolf: 
Athletic attire, no spiked shoes

Program Fee:
$25 Per Attendee
Please have cash or check made payable to Myers Park Country Club

RSVP:
Paul Bovenzi/ Piedmont Region Co-Chair
E-mail: [email protected]
704-376-0741 x114

Registration Deadline:
Thursday July 5th, 2018

Program Attire:
Business Casual