2025 Epicurean Evening
Friday, April 4, 2025
5:30 PM - 10:00 PM
Location
25 Fairway St. Nashua,NH, Nashua, NH
Price
$75 each $35 Students $550-table of 8
2025 Epicurean Evening
Overview
The Nashua Country Club in Nashua, NH will be hosting the American Culinary Federation-Professional Chefs of New Hampshire Epicurean Dinner this year. Founded in 1979, The Professional Chefs of New Hampshire, is one of two New Hampshire chapters of the American Culinary Federation.
This event is a fundraiser for the local chapter to raise funds for scholarships and charity funds. It will take place Friday April 4th.
From 5:30-6:30 pm there will be an Hors d’ oeuvres reception with a cash bar. All Hors d’ oeuvres will be prepared by Students from Nashua Technology Center, Students from Palmer Center at Alvirne, Nashua Country Club and John Knorr, ACF-PCNH.
A chef’s bread table will be prepared by Bill Woodman, Woodman’s Artisan Bakery.
David Soha and Dennis Hickey of Ice Breakers
will be heading up the Ice carving display.
Starting at 6:30 a five course dinner will be served and prepared by Students of Palmer Center at Alvirne, Nashua Technology Center, Concord High School and Nashua Country Club.
There will also be silent auction tables, and chapter awards.
This will be a great evening of great food!!
chef’s selected passed and stationary hors d’ oeuvres
chefs bread table with dips and spreads
Bill Woodman, Woodman’s Artisan Bakery Nashua
pan roasted salmon
braised lentils, roasted beets, pea tendril-easter radish salad, chive-mint emulsion
Timothy Shutt, CEC, CCA, Professional Chefs of NH
roasted red flame grapes, baby arugula, shaved red cabbage, pepita brittle, white balsamic dressing
Dave Bressler, CEC, Alvirne High School
dry champagne gelee, cucumber, coriander and aquafaba
Jayson McCarter, Concord High School / Paul Morrison Professional Chefs of NH
crispy fried chicken roulade
braised collard greens, rosemary pommes puree, cornmeal-breaded mac and cheese croquet, smothered haricot vert, sage sauce supreme, maize tuile
Joseph Allison, CEC, CCA, AAC / Dan Zagarella, CEC / Ron Pacheco
Nashua Country Club
refined carrot cake
spiced carrot cake, cream cheese mousse, walnut pecan crumble, pineapple compote, carrot ginger gelee
David Quimby CEC, Nashua Technology Center
Grace Angulas, Nashua Technology Center
This event is a fundraiser for the local chapter to raise funds for scholarships and charity funds. It will take place Friday April 4th.
From 5:30-6:30 pm there will be an Hors d’ oeuvres reception with a cash bar. All Hors d’ oeuvres will be prepared by Students from Nashua Technology Center, Students from Palmer Center at Alvirne, Nashua Country Club and John Knorr, ACF-PCNH.
A chef’s bread table will be prepared by Bill Woodman, Woodman’s Artisan Bakery.
David Soha and Dennis Hickey of Ice Breakers
will be heading up the Ice carving display.
Starting at 6:30 a five course dinner will be served and prepared by Students of Palmer Center at Alvirne, Nashua Technology Center, Concord High School and Nashua Country Club.
There will also be silent auction tables, and chapter awards.
This will be a great evening of great food!!
chef’s selected passed and stationary hors d’ oeuvres
chefs bread table with dips and spreads
Bill Woodman, Woodman’s Artisan Bakery Nashua
pan roasted salmon
braised lentils, roasted beets, pea tendril-easter radish salad, chive-mint emulsion
Timothy Shutt, CEC, CCA, Professional Chefs of NH
roasted red flame grapes, baby arugula, shaved red cabbage, pepita brittle, white balsamic dressing
Dave Bressler, CEC, Alvirne High School
dry champagne gelee, cucumber, coriander and aquafaba
Jayson McCarter, Concord High School / Paul Morrison Professional Chefs of NH
crispy fried chicken roulade
braised collard greens, rosemary pommes puree, cornmeal-breaded mac and cheese croquet, smothered haricot vert, sage sauce supreme, maize tuile
Joseph Allison, CEC, CCA, AAC / Dan Zagarella, CEC / Ron Pacheco
Nashua Country Club
refined carrot cake
spiced carrot cake, cream cheese mousse, walnut pecan crumble, pineapple compote, carrot ginger gelee
David Quimby CEC, Nashua Technology Center
Grace Angulas, Nashua Technology Center