Text Box: A Market Tradition began in 2010…. 
and has continued through 2013.

This year, our Fourth Annual 2013 Feast of the Harvest Moon was held on Tuesday, September 17th 
at Zehnder’s of Frankenmuth.  Our theme this year: 

“Farmers Markets: The Center of a Community” 

Our guests dined on a sumptuous meal composed completely of local ingredients conceived and prepared  by Zehnder’s astounding chef,  Mr. Mark Frank. 

We were entertained and enlightened by our very special Guest Speaker this year, Dan Carmody, President of the Detroit Eastern Market Corporation 

Please plan on joining us in 2014!!
Text Box: Our THANKS to the COMMUNITY and our WONDERFUL FEAST of the HARVEST MOON SPONSORS for
SUPPORTING YOUR MARKET !!

Zehnder’s Head Chef Mark Frank Earns Top Honors

Posted on Zehnders.com website August 30, 2013 by admin

 

On July 26, 2013, Mark Frank, Head Chef at Zehnder’s of Frankenmuth, was certified as a Certified Executive Chef (CEC) by the American Culinary Federation (ACF).  The ACF is the largest professional chef’s organization in North America with more than 20,000 members who belong to more than 200 local chapters in four regions across the United States.

Chefs must complete a minimum number of continuing education hours as well as 30 hour courses in sanitation, management, and nutrition.  Chefs wishing to obtain this designation must also have a minimum of 3 years experience as Chef de Cuisine in charge of food production in a foodservice operation as well as having overseen a minimum of three full time employees in the production of food.  Once this criteria has been met and verified by the ACF, two more steps are needed for certification.  First, candidates take a timed written exam which tests culinary knowledge. The last step is a practical exam where the candidate’s skill and culinary proficiency are judged by their peers in a three hour timed cooking exam.  The candidate prepares a three course menu which must contain specific ingredients, show a minimum of four different classical knife cuts, show a minimum of three different cooking methods, and make a minimum of two different sauces as well as an emulsified vinaigrette.  All courses must be made from raw ingredients brought in to the test sight.

Mark Frank, CEC Practical Exam Menu

Fish Course
-Poached Lobster, Smoked Salmon Pate’ and Mushroom Duxelles, wrapped in Phyllo
-Grilled Belgian Endive
-Lobster Supreme Sauce

Salad Course
-Boston Lettuce, Pickled Grape Tomatoes, Chiffonade of Basil,
-Toasted Pine Nuts, Paysanne Radish
-Roasted Grape Tomato Balsamic Vinaigrette

Chicken Course
-Roasted Breast of Chicken stuffed with Spinach, Artichoke Hearts, and Feta Cheese, Barded with Bacon
-Hollandaise
-Battonet Yukon Potato, Julienne Granny Smith Apple, Scallion, and
-Braised Chicken Leg and Thigh Hash
-Sautéed Medium Dice Carrots and Brussels Sprouts with a Red Wine Vinaigrette

 

IMG_6987                                               IMG_6992                                               IMG_6993