November 2009

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February 2009

November 3, 2009

Dear Club Chef,

The trip to upstate New York sponsored by Baldor Specialty Foods this past October 6th was a great success and very educational. We visited the Hawthorne Valley Farm, committed to sustainable agriculture as a biodynamic farm producing a variety of delicious artisan cheeses, including cheddar, alpine and edamer, which we were fortunately able to taste, paired with a Hudson Valley wines

The trip concluded with a pig roast lunch hosted by Matthew Scott, director of sales and market of Pampered cow, a company that market, promote and distribute New York State artisinal cheeses. Special thanks to John Hansburg, director of sales and Michael Muzyk, President of Baldor for organizing the trip.

The Club Chefs Association last meeting was held at Bronxville Field Club on October 13, 2009. Thank you chef Michael Dolan for a great dinner, General Manager Lori Sahagian and the entire staff for hosting the meeting.

HARNEY'S HOLIDAY TAILGATE for THE CLUB CHEFS OF WESTCHESTER
Tuesday, November 17, 2009
Depart: 10:30 am. Manursing Island Club, Rye, NY
**Additional Pick up: 11:00 am - Deer Park Tavern, Katonah, NY (off Route 35) If needed.

Arrive: 12:30 pm at Harney & Sons Tea Company, Millerton, NY
Tea Tour: About 12:45 pm – Harney family
*Club Chef Private Meeting in Harney Board Room to follow;

Depart for lunch: 2:00 pm - Winvian Resort, Litchfield Hills, CT
“Winvian is situated on a private 113- acre estate. Two thirds of the Winvian estate borders The White Memorial Foundation, a wildlife sanctuary established in 1913 for the preservation of over 4,000 acres of woodlands, fields and water.” www.winvian.com
A special Lunch will be prepared by: Executive Chef Chris Eddy
*Harney & Sons would like to thank Chris Pappas, owner of The Chefs Warehouse, for donating the beautiful ingredients.

Thank you for your continued support

Eddie Loayza
CCW President