| Newsletter:
September
23 , 2006
Dear Club Chefs:
Thanks to General Manager Tracy Fraus, Executive Chef Eddie Loayza
and the entire staff of the Hampshire Country Club, the Annual Golf
Outing on September 18th was a great success. Many thanks to Steve
Lustig for handling the registration table.
A very special
thanks to the entire staff of the Quaker Ridge Golf Club, especially
General Manager John Clyne and Executive Chef Wayne Kregling for
hosting us on the 12th of September. Many thanks to Robyn Jacobs
of the Samaki Corporation, and Jeff Tantillo and Dan Scovatti of
Dairyland for their generous contributions which helped to make
our dinner possible.
For those of
us who couldn’t come to the meeting, Robert Sherlock (aka
Snooze) and Patrick spoke at length about the steps and the processes
to follow in order to proceed in becoming certified in our field.
Such direction will only benefit us with our culinary careers.
On the evening of August 29th, we had the wonderful opportunity
to get together with our colleagues and their partners. We were
graciously hosted at Café Mezé in Hartsdale, New York
by Executive Chef Mark Filippo, Restaurant Manager Liliane Braswell
and their attentive staff. There, we had the pleasure to enjoy a
very well executed tasting menu. From the hors d’œuvres
to the dessert, Mark’s gastronomic touch titillated our taste
buds.
Our Annual Family Picnic on August 21st at the Shenorock Shore Club
was also quite successful. Nick the balloonatic performed his magic
to the delight of everyone. Executive Chef Lenny Phillips, his Staff
and the donations from various members of the CCW made for a marvelous
day.
On October 4th, the Stamford Yacht Club in Stamford, Connecticut
is hosting a James Beard Dinner with Jean-Louis Guerin of Restaurant
Jean-Louis in Greenwich, CT (voted Best Chef of 2006 by the James
Beard foundation) and Pietro Scotti of Zest and Da Pietro in Connecticut.
Anyone who is interested in giving a hand for this dinner should
call Tom Isidori at (203)323-3161 or email him at tomisidori@yahoo.com.
On Tuesday October
24th I have scheduled an educational field trip. Mark Sarrazin and
Doug Rodda of De Bragga and Spitler have invited us to tour their
plant. Anyone interested should contact Victor Flores at the Indian
Hills Club, (631)261-5700 Ext. 23.
This coming
January, our culinary destination will be Peru. A small committee
including Mike Dolan, Eddie Loayza, Steve Lustig, John Krall, Victor
Flores and myself have been working diligently to have the program
in place by the end of this month. The tentative itinerary was given
out at the last meeting. Anyone interested in participating in the
trip should inform me as soon as possible.
Our
next meeting will be at the Mill River Club in Long Island
on October 3rd. It starts at 6 PM. Please advise Chef Quint Smith
if you plan to attend at (516) 922-3556.
If anyone is interested in car pooling to get to the Mill River
Club, please contact me at the Scarsdale Golf Club (914) 723-2840.
Also, remember
out of respect for the chefs and the clubs that host our meetings
to either turn your cell phone off or put it on vibrate.
Thank you very much for your continued support!
Jacques C. Larsen
President
|
