May 2013 Newsletter

Dear Fellow Club Chefs,

I hope this letter finds you well and that everyone had a successful Memorial Day weekend.

I would like to thank Executive Chef Raymond Hollanda and his staff at The Lotus Club for

hosting our May meeting. Raymond my hats off to you once again for a great evening and

many thanks for hosting us on such short notice. The food,service, and ambiance truly

amazing. I would also like to thank Executive Chef John Krall and Nicole McGee for the

informative bread baking workshop,not only was it tasty but we all learned the value

of in house baking as it reflects in our bottom line.

Our annual Club Chef/Spouse or friends dinner will be held on June 25, 2013 at

South End Restaurant 36 Pine Street New Canaan, CT 06840 (203) 966-5200 hosted

by Executive Chef Nick Martschenko we will have cocktails at 6:30PM followed by a tasting

menu paired with wine. As most of you know Nick was the former Executive Chef at Winged

Foot Golf Club and he is very excited and looking forward to having us. The cost of the event

is $125.00 per person. Please submit payment to Club Chefs of Westchester PO Box 327

Botsford, CT 06404-0327. We will not be accepting payment at the door. Please down load

invoice from website.

It is with great sadness that I must inform you of the passing of Jonathan Dorf, Executive

Chef of Quaker Ridge Golf Club, Chef Dorf is survived by his wife Ann and 2 children.

Now that summer is almost upon us I wish all of you a safe, healthy and successful

season. I am looking forward to seeing you at our June dinner, Please RSVP to me at Chefpsh@yahoo.com by June 21 ,2013 remember space is limited so this will be on a

first come first serve basis. Also please note that CCW dues are due June 1,2013. Please

remit ASAP, dues structure can be downloaded from our website.

Finally our annual Chris Gasse Foundation Golf outing will be held on August 12, 2013

hosted by General Manager Victor Boyd and Executive Chef Andrew Howgego at More Far

Golf Club in Brewster NY. I will be sending out updates as they become available.

Culinary Regards,

Peter Haering