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August 2013 Newsletter

Dear Fellow Club Chefs,

It is amazing that Labor Day is just around the corner and that autumn is soon upon us. I wish

everyone a happy and successful weekend.

Our annual Gasse Family Foundation at Morefar Golf Club was a huge success as we raised

approximately $16,000. I’d like to extend a big shout out to Executive Chef, Andrew Howgego and

General Manager Victor Boyd as well as their staff for hosting; and Lenny Phillips for chairing

the event. We had a bit of early rain but the weather cooperated and the sun came out in the

afternoon and everyone expressed their gratitude for a wonderful day. Thanks for all your

donations and support.

I would like to remind you that the Dan Campagna charity event hosted by Pipping Rock Club

is on Monday September 9, 2013. Reservations are still open for the reception; however

golfing is sold out. If you would like to attend please contact Pipping Rock at (516) 676-2332.

Our next meeting will be held on September 10, 2013 at 6 :00pm at Mount Kisco Country Club

hosted by General Manage Hussein Ali and Executive Chef Park Keunsoo.Please RSVP to

(914) 666-2116 or to me at

Club Chefs of Westchester is doing its second annual “Harvest Dine Around” to benefit POTS

Part of the Solution. Last Years inaugural event was a huge success which would not have

happened without your generous donations of your time and talents. The event raised almost

$40,000 which went directly to the people of POTS and their families.

Thank you to Executive Chef Eddie Loayza and General Manager Steven Till of The Hampshire

Country Club for volunteering to once again host the event. This years event will take place on

Tuesday November 12,2013 (11-12-13) at 7:00pm-9:30pm.

If you would like to be part of the solution please contact Chef John Krall at

Dues were due on June 1, 2013 for those of you that have not yet paid. Please download the

invoice from our web page and submit ASAP.

On a final note we have rescheduled the East End Wine Tour for Tuesday October 8, 2013.

I will have more information as it becomes available.

I looking forward to seeing everyone at the next meeting!

Culinary Regards,

Peter Haering

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