Club Chefs December Update
Happy Holidays Chefs!
We had a great year in 2016 for the Club Chefs.
Year in Review
January we went to Germany and everyone had a amazing experience that we are still talking about!
March we had Chef Andrew H give us a demonstration of baking and cooking using sugar and flour substitutes at Scarsdale Country Club.
April we had the Farm, Beer and Whiskey trip to Westtown Brew works, tasting maple syrup, dairy and cheeses.
May was a look and reducing waste in every aspect of the business to have less impact on the environments at Metropolis Golf Club.
Summer dinner was a Suckling Pig Roast in July at the Cookery.
September was a sushi and Saki tasting at The Milbrook Club.
October we had the Author of the Doritos Effetc Mark Schatzker and farm fresh meats from Ron Joyce Farms at Old Oaks Golf Club.
November at Leewood Country Club we had a review of Sicily and our upcoming trip.
This month we had the holiday lunch at The NoMad restaurant. I got a great response to the lunch and had we had 35 chefs join that day. It was great to catch up with everyone and get some inspiration from the dishes at the same time. I included some of the pictures of the first 3 courses and the menu.
Please mark you calender's for Wednesday January 11 at Manursing Island Club in Rye New York. 6:00 PM arrival. I will have more information to follow after the holidays and things start to settle down.
For everyone going on the trip we are finalizing the details and everyone will have their tickets and daily schedule after the 1st.
We leave on Sunday Jan 15 at 4:55 PM at JFK Alitalia AZ 0609 and arrive back at JFK on Monday Jan 23 at 6:35PM Alitalia 610. We connect in Rome to Palmero and work our way across the island to fly out of Catania and connect thru Rome on the way back to JFK. Again it is 5 cooking classes, 2 wine tastings, trip to Tapaise Sea Salt flats, ancient Greek ruins, and dining at 3 different Michelin stared restaurants, 1-1 star and 2-2 stars! Plus a lot in between!
Wishing you all a Merry Christmas and Happy New Year,
Austin Braswell
Executive Chef
The Milbrook Club
