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The Akrotarian

Weekly Club Meetings are currently being held virtually via ZOOM.
We meet at Noon each Tuesday. 


Our Speaker Tuesday, March 2, 2021

Summit County ADM Interim Executive Director

Wade is serving as Interim Executive Director during the ADM Board of Directors’ search to replace Jerry Craig who announced his resignation in November 2020. 
Wade earned a Bachelor of Arts degree in Sociology and Criminology from The Ohio State University and a master’s degree in Social Work from the University of Akron. She is a Licensed Independent Social Worker (LISW) and an Ohio Certified Prevention Consultant (OCPC). Wade has been with the ADM Board for 10 years and currently serves as the Associate Director of Clinical Services, a position she has held since 2015. 
“The ADM Board unanimously approved Aimee Wade for the Interim Executive Director position,” stated John Williams, president of the ADM Board. “We have confidence in Aimee’s abilities to lead the staff and to identify areas where the ADM Board can improve how we support the growing needs of the people of our community.” 
Upon announcement of becoming Interim Executive Director, Wade said, “I would like to thank the ADM Board of Directors for their support and confidence in my leadership during this critical time. As a lifelong resident of Summit County, I am committed to serving in the best interests of our residents, and I will continue to collaborate with our providers, stakeholders and community partners to ensure continued access to effective and efficient mental health and substance use disorder services.” 
Wade further expressed her gratitude to the ADM Board’s staff for their continued hard work and dedication to the Board’s mission adding, “I would like to remind everyone that our provider agencies are open and ready to help support the mental wellness of our community.”
Meeting ID: 989 441 809
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Club News
Chef Rosh Creates Food for the Soul: Chef, Mother, Teacher and Reality TV Star 
The Rotary Club of Akron had the pleasure of interacting with Chef Rosh (Roshni Gurnani) at our Tuesday, February 23 Club meeting (view presentation by clicking here).
Chef Rosh is a highly innovative and passionate chef with an exceptional 14 years record of international culinary experience in establishments such as Park Hyatt Resort & Spa, The Sagamore Resort and Thistle Marble Arch Hotel.
Gurnani earned a Bachelor of Business Administration before attending the Culinary Institute of Canada where she earned a Bachelor of Culinary Management.  Coming from a traditional Indian family, she said her biggest challenge as a chef wasn’t conquering any cuisine or dish – it was getting her loved ones to accept her career path.
After graduating culinary school, she took some time to travel the world, exploring foreign cuisines and discovering innovative cooking techniques. Gurnani draws inspiration from her Sindhi heritage, and her signature style is fusion. But sometimes she prefers to keep it simple.
Even before she realized she could pursue that passion as a career, she knew it was her calling. Gurnani, popularly known as Chef Roshni, gained recognition as a contestant on FOX's "Hell's Kitchen." She then went on to win the popular Food Network show "Chopped." A Toronto native, she currently resides in Houston.
After Hell's Kitchen, Roshni became Culinary professor at The Art Institute of Houston and is also a private chef, wedding caterer and travelling chef consultant. She appeared on Cutthroat Kitchen and Beat Bobby Flay on Food Network and was Executive Chef at Revolve Kitchen + Bar in Hotel Derek in Houston.
Gurnani feels Sindhi cuisine hasn’t yet become mainstream like other Indian food. She tries to educate people about the unique and decadent flavors it has to offer.  “We use a lot of aromatics, a lot of floral spices like cardamom, saffron and lots of dried fruit,” she said.
When asked what she cooks at home, Chef Rosh stated, “When I cook at home, I cook from what I know,” she said. “Kidney beans and rice is my go-to, my comfort food.”  As a wife and mother Chef Rosh makes it a point to feed her family home-cooked meals daily. Her philosophy is that food is not just for satisfying hunger, but for “feeding the soul.”   “There’s only so much takeout you can eat,” Gurnani said. “You may be full, but you’re not satisfied, and there’s a huge difference.”
How does the working mom manage to prepare fresh meals several times a day? She said “time management is key.” Gurnani sets aside one day a week to do cooking prep. She buys her groceries, marinates her meats and chops onions and garlic in bulk. When she gets home from work, it takes her about 20 minutes to finish cooking.  “I think a lot of people feel they have to do it from scratch every day,” Gurnani said. “It’s all about planning your meals.”
Apart from having her traveling, Chef Roshni has her own catering and consulting company, as well as, a published cook book author. Chef Roshni believes "food is a journey, not a destination."   
Chef Rosh is very familiar with Ohio.  She visits Northeast Ohio 3 – 4 times per year, including working with Children’s Hospital and a Catholic school in Hudson.
Chef Rosh also encouraged everyone to be comfortable cooking.  She reminded everyone that “recipes are only guidelines.  If a recipe calls for 30 ingredients and you only have 15, still go for it.  Improvise, experiment.  Cooking should not be a chore, make it fun.”
You can find out more about Chef Rosh at her website,
Below is also a recipe if you wish to use it:
Sindhi stuffed kebabs
by Chef Roshni Gurnani, as featured on Food Network’s Beat Bobby Flay, April 2019
  • 1.5 lbs. ground goat meat/lamb or chicken
  • 4 yellow onions
  • 4 Thai chili
  • 1 qt yogurt
  • 2 bunch cilantro
  • 1/2 cup fenugreek leaf
  • 2 bunch mint
  • 1 cup lime juice
  • 1 cup lemon juice
  • 1/2 cup curry powder
  • 1/2 cup garlic purée
  • 1/2 cup ginger purée
  • 8 tbsp cardamom powder
  • 4 tbsp ground cinnamon
  • 4 tbsp cumin seeds
  • 5 tbsp turmeric
  • 6 chopsticks
  • Salt and pepper
  • 2 cups basmati rice
Kebab – tenderize meat with acid [lemon juice] and mix together for about 10 minutes to really allow meat to become tender. Then combine meat and spice mix and set aside. After about 25 mins of resting, form meat over chop sticks and grill on each side for 3-4 mins. Let rest.
Soak rice for 15-20 mins, rinse well. Pan fry rice in oil and cumin seeds. Then add water and butter to rice and allow to “poach” for 12-15 mins.
Chutney – combine cilantro, mint, green chili, yogurt and lime juice to a blender and season with salt and pepper.

Yours in Rotary Service - 
Connor Jarvis Shared His Knowledge of Bourbon
Club social chair queen, Katy Miller, organized another fun virtual social hour called "Manhattan Valentine's Day". The social was held on February 19th featuring Connor Jarvis as our host.  In advance, Connor provided the ingredient list for his favorite "perfect" Manhattan cocktail and some snack suggestions that pair well with a Manhattan. 
Connor provided great ambiance with his background of the bar from the Waldorf Astoria.  We welcomed several members/spouses: Katy Miller, Rob McGregor and his wife Sharon, PDG Stew Buchanan and his wife Cherie, David Hall, Cheryl Warren and her husband/former Akron member, Steve Warren (now President of the Rotary E-ClubNEO).  And we were truly honored to be joined by Harrison McGregor who likes to attend our social functions with his mom and dad whenever he can!
If you missed out on the fun - the recipe is below for the perfect Manhattan and you can always reach out to Connor - he will be more than happy to guide you through making this spectacular adult beverage!
Our trivia question at our recent weekly meeting was "who was wearing these fun socks at the social?"  No one guessed correctly . . . but it was revealed that it was David Hall. 
Connor’s “go-to” Manhattan ingredient list:
  • Bourbon or Rye Whiskey
    • A non-wheated or more “rye” forward Bourbon is preferred (i.e. not Weller, Larceny, etc.)
    • Connor likes high-quality, low-mid to mid-priced labels that are readily available / easy to find for my Manhattans (such as, Four Roses Yellow Label, Elijah Craig, Woodford Reserve, Knob Creek (Bourbon), Evan Williams Single Barrel, Templeton Rye) – I save the Buffalo Trace, Weller, Eagle Rare, Henry McKenna, etc. for sipping, not mixing
  • Sweet Vermouth
    • Connor’s pick: Carpano Antica Formula or Carpano Punt e Mes
  • Bitters
    • Angostura Aromatic bitters are my classic, but feel free to get creative here to add some expression to the cocktail (for example, I used cranberry bitters around the holidays)
  • Cherries
    • Please, please, please don’t just use a “run-of-the-mill” maraschino cherry – this isn’t a Shirley Temple
    • Connor’s pick: Luxardo Brand , Fabbri Amarena, or Bada Bing
  • Martini Glass or Rocks (lowball) Glass
Accompaniments / Snacks:
  • Spiced nuts
  • Pretzels
  • Crackers
  • Sharper cheeses
  • Buffalo Chicken Dip
  • Flatbreads
  • If a meal: steak, chops, pasta
News from Rotary International

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What it’s like to survive polio and


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Summit County ADM, Interim Director
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