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March 2013 Newsletter

Dear Fellow Club Chefs,

I hope this letter finds you well and wishing you a Happy Holiday week. I want to thank Executive Chef

Lorcan O’Connell and his entire staff at Metropolis Country Club for hosting our March Meeting.

Many Thanks to Executive Chef Lenny Phillips for his educational demo on preparing fresh Mozzarella.

I am sure that all in attendance learned something valuable to take back to their Club.

On another note The Club Managers Vendor Show was a huge success. I would like to thank

Vendor Show Chairman Executive Chef Lenny Phillips and all the Chefs,Vendors and Clubs

that participated in making this another great event. I also want to thank The Metropolitan Club

Managers Association and The metropolitan Club Managers Foundation for their support and generous donations to the Chris Gasse Foundation.

Our Next meeting will be held at The Bronxville Field Club at 40 Locust Lane Bronxville NY

Phone 914 664-3585 April 9, 2013 hosted by Executive Chef Daniel Neuroth. please RSVP to Dan or to me at Cocktails 6pm. This months education will be provided by Executive Chef Blake Verity.

Blake will be doing a demo on Sous Vide cooking. We will also have a brief lecture by Mr. Doug De Candia who is with the Westchester Land Trust on organic food.

On a very sad note our condolences go out to the Campagna Family for the loss of Daniel Campagna

Wake services will be Monday and Tuesday 2-4pm and 7-9 pm April 1 and 2nd at Branch Funeral Home 551 New York 25A Miller Place, NY 11764 phone 631 724-9500

Executive Chef Max Shteyman has organized a visit to Bobolink Dairy & Bakehouse on April 16, 2013.

For more information on the farm the website is we will need a minimum of 20

participants to make this work details will be provided at the April meeting. I also need the minimum

reservations by the next meeting.

Culinary Regards,

Peter Haering

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