President's Message – May, 2026

Epicurean Club of Boston
May 1
4 min read

President's Message – May 2026

By Tim Foley, HAAC

President, ACF Epicurean Club of Boston

May 1, 2026

Welcome to May

Welcome to May! Let’s get the grills ready!

This month marks the unofficial beginning of summer here in New England. It’s a time to celebrate graduations, honor our mothers, and remember the brave men and women who gave their lives serving our country.

As a club, we also have plenty to celebrate.

Celebrating Culinary Excellence

Congratulations to Chef Liam O’Brien from the Summerset Club on winning a Gold Medal at the Regional ACF Leon Roberge Culinary Competition.

Chef Liam represented the Epicurean Club of Boston exceptionally well and demonstrated outstanding skill and professionalism.

Congratulations, Chef Liam!

Supporting the Next Generation

This year, our club is proud to donate $18,000 in Massachusetts Restaurant Association scholarships to deserving high school seniors pursuing careers in hospitality.

These scholarships will help support six students as they begin their professional journeys.

None of this would be possible without the dedication and fundraising efforts surrounding our annual Jimmy DiMarzio Golf Outing.

Special thanks go to Jimmy DiMarzio, our Golf Committee, club members, supporters, and everyone who continues to invest in the future of our profession.

4th Annual Leon Roberge Culinary Competition

Last month, we hosted our 4th Annual Leon Roberge Culinary Competition, supported by generous sponsors Todd McCloud of Smithfield Foods and Todd Snopkowski of Snap Chef.

Five ACF clubs competed in the Category KG: Green Sustainable and Local Seafood Competition, making for an incredible evening celebrating culinary talent and professionalism.

Special thanks go to:

Chef James F. Connolly, CEC, CCA, WCEC, AAC
Chef George O’Palenick, CEC, CCE, AAC, HOF, Emeritus
Chef Nickolas Zakharoff, CEC, Emeritus
Chef Anthony Jung, CEC
Chef Lou Trudeau and Assabet Valley Regional Vocational Technical High School
Chef Tony Le, Official Timekeeper
Chef John DiSessa, Sergeant of Arms

Thank you all for volunteering your time and expertise.

Competition Results

Gold Medal Winners

Chef Liam O’Brien, CEC — Epicurean Club of Boston
Chef Justin Bradbury — ACF Rhode Island (Repeat Overall Gold Medal Winner)

Silver Medal Winners

Chef Joe Ellia & Chef Dan Delancey — Cape Cod & Islands Chapter
Chef Joseph M. Allison, CEC, CCA, AAC & Chef Daniel Zagarella — ACF New Hampshire
Chef Dan Van Etten, CEC — Overall Silver Medal

To all competitors: thank you for demonstrating exceptional culinary skills, creativity, and professionalism.

Thank You to Our Supporting Vendors

We would also like to recognize our generous supporting vendors:

Produce Connection
Piantedosi Baking Company
Bone Works
Food Supplies Distributing Company
Dick Knives Professional Cutlery
Sweet Street Desserts
CORE Foodservice
AJ Letizio & Partners
BelGioioso
Lilly’s Pasta
Cedar Food Service

Your continued support means a great deal to our organization.

And thank you to Chef Lou Trudeau and his culinary students for preparing an outstanding post-competition meal.

High School Burger Slider Challenge

On April 7th, we held our 5th Annual High School Schweid & Sons Burger Slider Challenge, hosted by Blackstone Valley Regional Vocational Technical High School.

Congratulations to:

Chef Amanda LeValley

Shawsheen Valley Technical High School

Chef LeValley and her students delivered an exceptional presentation and earned this year’s victory.

Great work by all participating schools.

Upcoming Events

Authentic Greek Cuisine with Chef Despina Makredes

May 18th | 6:00–8:00 PM

Full Circle Diner

136 Newbury Street

Peabody, MA

Join us for an authentic culinary experience hosted by our own:

Chef Despina Makredes, CCE, AAC

A Culinary Journey Rooted in Tradition

Food has always been central to Chef Despina’s life.

Learning from her mother and grandmothers, Chef Despina has mastered traditional Greek cuisine while adding her own creative flair.

Guests can expect authentic dishes featuring handcrafted phyllo appetizers, spreads, pastries, and family recipes rooted in tradition.

Introducing Despina’s Dishes, LLC

Chef Despina recently launched Despina’s Dishes, LLC, specializing in small-batch handcrafted products built upon authentic family recipes.

Event Cost: $30

Please visit our website to register.

Looking Ahead: Jimmy DiMarzio Golf Outing

Our SOLD OUT Jimmy DiMarzio 23rd Annual Scholarship Golf Outing returns:

June 15th

Sandy Burr Country Club

Wayland, Massachusetts

Not golfing?

You can still support the event through:

Hole Sponsorship Opportunities

Promote your company while supporting student scholarships.

Dinner Tickets

Join us afterward for dinner and festivities.

Dinner Tickets: $50

Remember:

All golf outing proceeds directly support the 2027 MRA Scholarship Fund.

Recognizing Our Volunteers

As I reflect on our club’s successes, I want to personally recognize the members who consistently volunteer their time and answer the call whenever needed:

Chef Denise Graffeo
Chef Jimmy Boyd
Chef Jim Connolly
Chef Rico DiFronzo
Chef Jimmy DiMarzio
Chef John DiSessa
Chef Rory Gallagher
Chef John Lawrence
Chef Eric LaBlanc
Chef Tony Le
Chef Liam O’Brien
Chef Lou Trudeau
Steve Lawrence
Todd McCloud

Thank you all.

Your dedication makes our success possible.

Thank You to Our Purveyors

To all our purveyors:

Thank you for your continued support of the Epicurean Club of Boston.

Your commitment to our profession and ongoing encouragement of young culinarians is deeply appreciated.

Members: please remember to support the businesses that support our club.

May Highlights

May celebrations include:

Cinco De Mayo
Mother’s Day
Nurses Day
Kentucky Derby
Memorial Day
Asian American & Pacific Islander Heritage Month
Jewish American Heritage Month

Seasonal Foods to Enjoy This Month

June is the perfect time to enjoy:

Vegetables:

Artichokes
Asparagus
Broccoli
Leeks
Snap Peas
Fava Beans
Spring Garlic
Fennel
Potatoes
Spring Onions
Leafy Greens

Fruits:

Strawberries
Cherries
Mangoes

Final Thoughts