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October 2013 Newsletter

October 8, 2013

Dear Fellow Club Chefs,

 

I hope this letter finds you well, Our East End Wine Tour was a huge success, the seminars 

were educational and informative, the Wine and Beer very tasty and the Goat Cheese 

delicious.

 

Our dinner at The Riverhead Project  was truly amazing the food the wine and the company

was amazing. I want to thank  Executive Chef Blake Verity for putting this trip together 

it was a year late due to Sandy but we finally pulled it off (GREAT JOB Blake).

 

Our next meeting will be on November 19, 2013 hosted by Executive Chef Austin Braswell

at 6pm at The Millbrook Club 61 Woodside Drive, Greenwich CT 06830 (203) 869-4540 

Please RSVP to Austin or me at Chefpsh@yahoo.com. Cocktails are at 6:00pm followed

by education, meeting and dinner. 

 

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 year’s 2nd Annual POTS Dine Around will take place on Tuesday, November 12, 2013,(aka-11-12-13), 7:00-9:30 Executive Chef  John Krall is Chairing this event.

 

For those of you who don’t know POTS stands for Part of the Solution and is a charity that helps

Thousands of people and many children with food, shelter, medical and legal services as

well as a place to bathe, get a haircut and so many of the things that we take for granted.

 

please send John an email when you have a moment and let him know if you are interested in participating.  As with most of our charity events we will probably combine some clubs and

ask you to work together as table space is somewhat limited. Also, if you know of any other 

Chefs or purveyors who are interested in participating this year please let John know,he can be

reached at John@maursing.com. Last year we raised over $40,000. lets do better this year.

 

One final thank you to Executive Chef Dan Neurroth and Sous Chef Jan Hoffman for providing

us the Luncheon for the Wine Tour, I think everyone had enough to eat and drink great job

chefs.

 

Culinary Regards,

 

Peter Haering

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