keeping members engaged and informed - park avenue club newsletter 2015 kl.pdf · keeping members...
TRANSCRIPT
Park Avenue Club
NOVEMBER 2015
Keeping Members Engaged and Informed
I am truly blessed to be a part of Park Avenue Club. My primary reason for seeking this position is the club’s unique model of philanthropy supporting charitable and cultural organizations. “The Spirit of Giving” is a story worthy of recognition and I am very pleased to support our charitable interests as your new Executive Director. The Park Avenue Foundation is a credible testament to the entrepreneurial nature of PAC. This entrepreneurial spirit continues as we review the capital campaign to replace our aging tents with a beautiful two- story structure. This growth in size would enable us to significantly increase our financial support to the Foundation and ultimately it’s ten charities. The key to our success for the expansion and renovation project will be our current membership and your cherished support. Your member experience is of the utmost importance to the mission of Park Avenue Club. The decision to call PAC “your club” is not taken for granted. As with all private clubs, our stability is a true family effort. I am proud to have made a career out of the provision of genuine hospitality and like myself, our PAC staff is comprised of many tenured professionals who have a genuine dedication to the overall goal to enrich our member’s lives. We are all passionate about delivering the highest level of service to our members. Our service model will focus on the understanding that, if the service we offer does not sur-pass your expectations, the splendor of the club becomes far less meaningful. Our PAC team cares about you. Everyday is a new opportunity to enrich the lives of others. Kind regards,
In This Issue:
From the Director’s Desk
Membership
Club Happenings
Monthly Events
Social Clubs Spotlight
Monthly Recipes
Calendar of Events
Team PAC
Executive Director Greg Smith
Look at Who and What is new!
MEMBERSHIP
Barry Farbstein Alejandro Bernal & Carolina Velez
Denise Ammirato Vinay Singh
Kenneth & Jessica Gantman Joseph & Susan Cerra
Christopher & Kristin Gillan Craig & Jennifer Lynn Capoano
Peter & Traci Brigando Jeffrey & Emily Harmatz
Anup Patel & Paula Gajek Erin Freeborn
Samantha Somody & Michael Koval Allan & Kathleen Juleus
Jonathan & Kathleen Snyder
A WARM WELCOME TO OUR NEW MEMBERS
Catering Corner The holidays will be here before you know it! Now that summer is over, let the holiday planning begin. Call the Catering Department at the Park Avenue Club today in order to secure one of the limited premier dates left in
December! Jeff Gallo and Nicole Spagnoli are excited to work with you to ensure a fantastic holiday party, whether
you’re looking for a lunch, dinner or cocktail reception! Inquire today at 973.301.8233 or [email protected]
CLUB HAPPENINGS...
HOLIDAY EVENTS
As the Holiday Season approaches, we would like to
invite you to participate in a long standing PAC tra-
dition, the “Angel Tree”. This wonderful tradition is
supported by both members and staff alike here at
the Club. We ask the charities supported by the Park
Avenue Foundation to please provide names of chil-
dren who are in need of gifts to help make their holi-
day a bit brighter, we then decorate the tree with
“Angels” denoting their requests. Members are asked
to take an Angel and grant the wish of the child
listed by donating their requested gift. Please note
that our gifts may be the only gift some of the
children receive. Our Angel Tree will be up by Mon-
day, Nov. 9th. We ask you to please wrap and return
the gifts with Angels attached by Thursday, Decem-
ber 10th.
Angel Tree
Holiday Brunch
with Santa
Sunday, December 6th
Family Fun Gingerbread
House Decorating
Saturday, December 12th
Sunday, December 20th
4:00pm ~ 4:30 ~ 6:00 ~ 6:30
Victorian Candlelight
Dinner Buffet
New Year’s Eve Dinner &
Cocktail Ball
Thursday, December 31st
Lisa & Jake – September 5th Sara & Zac – September 6th Sara with proud parents, Gary & Liz Fisch
Leah & Leigh– September 12th Laura & Dave– September 26th
Friday, November 13th 6:30pm $85/pp
Enjoy five courses of fall inspired dishes
paired artfully with Rombauer’s great
line-up of varietals.
MENU
FIRST COURSE Seared Scallops, Celery Root Puree, Crispy Leeks, Mango Mignonette,
Shiso Leaves
2013 Rombauer Chardonnay, Carneros, California
SECOND COURSE
Fennel and Garlic Crusted Porchetta, Portobello and Gorgonzola Risotto
2010 Rombauer Merlot, Carneros, California
THIRD COURSE
Petite Veal Osso Bucco, Roast Tomato Ragu, Broccoli Rabe Florets,
Potato Gnocchi
2013 Rombauer Zinfandel, Carneros, California
FOURTH COURSE
Roast Elk Loin Wrapped in Apple Smoked Bacon, Rösti Potato, Swiss Chard, Blackberry Reduction
2012 Rombauer Cabernet Sauvignon, Napa Valley, California
DESSERT
Mini Crème Brulee and Biscotti
Coffee & Tea
WEDNESDAYS Burger & Beer
Night
MEET & GREET Executive Director Greg Smith
Kid’s Club
Friday, November 13th
5:30-9:30pm $15/per child
Ages 4-12 may come to the club & enjoy dinner, a movie & arts and crafts. Let us be your built-in babysitter, while you relax & dine alone or with company. Don’t forget that your friend’s kids are welcome as well!
“FOODIE’S FAVORITES”
Join us this Fall for our exciting specials! It starts off on Wednesdays with Burger & Beer Night. Thursday evenings , Chef is cooking up some of his favorite braised comfort foods. Wrapping up the week on Friday nights, enjoy home cooked Prime Rib. Find these specialty nights outlined on our member calendar. Please contact reception for reservations!
ROMBAUER WINE DINNER
CHEF’S CORNER
Friday, November 6th 5:30pm-9:30pm
ALC Pricing
Enjoy live piano with Al Olivier while you dine in our Main Dining Room with the standard a la carte menu enjoying an ambiance only live music can pro-vide.
LIVE MUSIC with Al Olivier
Come out and join us as we welcome our new Executive Director, Greg Smith. Enjoy complimentary hors d’oeuvres and cocktails and say hello to Greg and the PAC team as well as mix and mingle with your fellow mem-bers. This is a great opportunity for you to get to know Greg and for Greg to get to know you. Please RSVP with reception at 973-301-8233.
THURSDAYS Comfort Food
Night
FRIDAYS Prime
Rib Night
Thursday, November 12th
Complimentary 5:30-7:30pm
SOCIAL CLUBS SPOTLIGHT
WSC
Wednesday, November 4th 6:00 pm $55/pp
Learn the basics of wine tasting with PAC Sommelier, Wendy Tait. Whether you are taking clients out to a restaurant or tasting wine at your next cocktail party, it is important that you know the basics. So often we find that we are intimidat-ed by even the thought of wine, given all of the pomp and circumstance that seems to surround it. After this night of wine 101 you will feel like you are “in the know” and you will feel a lot more confident the next time the wine list comes your way.
Come celebrate Thanksgiving with your fellow WEC mem-bers. There will be a traditional 4 course feast for us to pair our wines to (plus dessert). In the spirit of Thanksgiving, please bring with you a bag of non-perishable items that will be donated to the Community FoodBank of NJ, a PAC charity. Please also bring one 750ml bottle per person to pair with Chef’s delectable Thanksgiving themed small plates (see menu below). To RSVP please email [email protected] by 11/10
MENU Roasted Butternut Squash Soup with Chive Puree
Pappardelle with Roasted Fall Vegetables, Toasted Pepitas, Sage Brown Butter Sauce
Roasted Pork Loin with Maple Roasted Sweet Potatoes, Braised Spinach and Bourbon Reduction
Thanksgiving Stack of Herbed Sage Stuffing, Roasted Sliced Turkey, Pan Gravy and Cranberry Chutney
Duet of Flourless Chocolate Cake and Kahlua Spiced Pumpkin Crème Brulee
Save the DATE 12-12-15 for the WEC Holiday Party…. More details will be out soon.
Year 5 of PAC Cigar Club is coming to an end and boy was it a great one filled with some excellent guests. Come celebrate the official end to our year with smaller corona sized cigars, perfect for the chilly weather. A big thank you to everyone that has attended an event and made this club such a special one, hope to see some new faces this month! Please RSVP to John Passantino ([email protected]) with the total number in your party by Saturday, October 31st
Saturday, November 21st
FIELD TRIP TO LE DITRICT NYC!!!
11:00 am Convent Station Train Station
The French Club will be partying their way into the financial dis-tric of NYC to dine and shop at this French version of EATELY called LE DISTRICT. We will meet at the Convent Station train station and will take the 11:15 am train to Penn Station. Spend the afternoon enjoyiong wonderful French staples and delicacies. Make a day of it and stay in NYC if you so chose, the day is yours and meant to be enjoyed. Bon Appetit!!!!
French Club
Wine Enthusiasts Club
Cigar Club
Thursday, November 19th 6:30 pm $55/pp
Wednesday, November 18th WINE TASTING 101
6:30 pm $35/pp
Women’s Social Club
Cocktail of the Month
THANKS-GINGER-CRAN COCKTAIL
GINGER SIMPLE SYRUP RECIPE Ingredients 1) 4” piece ginger peeled & roughly chopped 2) 1/2 cup sugar 3) 1 1/2 cups water Directions Place all syrup ingredients in a saucepan and simmer until sugar dissolves and the ginger is infused in the syrup approx. 20 minutes. Strain and let cool before use. COCKTAIL RECIPE Ingredients 1) 1 cup frozen cranberries 2) 1 lime juiced 3) 2 cups vodka or gin 4) 2 cups cranberry juice 5) Splash club soda 6) Shaved ginger Directions Crush frozen cranberries in a large glass pitcher. Add the lime juice and their juiced wedges to the pitcher. Pour in the vodka, cranberry juice and approx. 1 cup the ginger syrup (or to taste). Put ice in low ball glass and fill approx. 2/3 full. Top off with club soda and garnish with a fresh shaving of ginger. (Recipe Courtesy of David Leiberman)
WILD MUSHROOM RISOTTO
of the Month
Recipe MONTHLY RECIPES
SERVES 8
SERVES 4
This is a fairly simple recipe for a comfy food that can act as an appetizer, entrée or side dish. Oysters, shiitakes, chanterelles, hedgehogs are great if they can be found but regular mushrooms work fine. Portobello mushrooms need the gills removed first otherwise it will darken the risotto.
Ingredients Wild Mushroom Risotto
5 cups chicken stock or water 1 tablespoon olive oil 1/2 stick (1/4 cup) unsalted butter 1/4 lb fresh wild mushrooms) trimmed and chopped 1/3 cup finely chopped shallots (about 2) 1 1/2 cups Carnaroli rice (10 oz) 1/2 to 1 teaspoon white truffle oil 1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup) 1 teaspoon chopped fresh chives
Directions 1) Bring stock to a simmer in a 4-quart pot and keep at a bare simmer, covered. In a separate bowl, reconstitute 2oz dry porcini mushrooms in 1 cup hot water. Cool, rough chop and reserve. 2) Heat oil with 1 tbsp. butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl. 3) Cook shallots in 2 tablespoons butter in same saucepan over moder-ate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. 4) Ladle in 1 cup simmering stock and cook at a strong simmer, stir-ring, until absorbed. Continue simmering and adding stock, about 1/2 cup at a time, stirring very frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking, 16 to 18 minutes. Add chopped porcini mushrooms. (Save leftover stock for thinning). 5) Remove from heat and stir in remaining tablespoon butter, sautéed mushrooms, truffle oil to taste, cheese, chives, and salt and pepper to taste. If desired, thin risotto with some of leftover stock Bon Appetit!
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
1
CLUB CLOSED
2
THANKSGIVING TO-GO ORDERS
BEGIN
3
Power Breakfast
BYOB Night
Evening Dining
4
CIGAR CLUB
BURGER & BEER
Cellar Selections
Evening Dining
5
COMFORT FOOD
NIGHT
Surprise Wine Discount
Evening Dining
6
PIANO MUSIC
PRIME RIB
NIGHT
Evening Dining
7
Evening Dining
8
CLUB CLOSED
9
ANGEL TREE GOES UP
10
Power Breakfast
BYOB Night
Evening Dining
11
VETERANS DAY
BURGER & BEER
Cellar Selections
Evening Dining
12 MEET GREG
SMITH
COMFORT FOOD NIGHT
Surprise Wine Discount
Evening Dining
13 ROMBAUER
WINE DINNER
KID’S CLUB
PRIME RIB NIGHT
Evening Dining
14
Evening Dining
15
CLUB CLOSED
16 17
Power Breakfast
BYOB Night
Evening Dining
18
WOMEN’S CLUB
BURGER & BEER
Cellar Selections
Evening Dining
19 WEC
BOURBON CLUB
COMFORT FOOD NIGHT
Surprise Wine Discount
Evening Dining
20
THANKSGIVING TO-GO ORDERS
DUE
PRIME RIB NIGHT
Evening Dining
21
FRENCH CLUB
OUTING “Le District NYC”
\
Evening Dining
22
CLUB CLOSED
23 24
Power Breakfast
BYOB Night
Evening Dining
25
BURGER & BEER
Cellar Selections
Evening Dining
26
CLUB CLOSED
27
EVENING DINING ONLY
28
Evening Dining
Breakfast: Mon.– Fri. from 7:00am to 9:30am Lunch: Mon. – Fri. from 11:30am to 2:30pm Dinner: Tues. – Sat. from 5:30pm to 9:00pm
Hours of Operation
Tuesday Power Breakfast: 50% off Breakfast Buffet Tuesday BYOB: No Corkage Fee for Members $20 savings
Wednesday Cellar Selections: 50% Savings on Select wines Thursday Surprise Wine Discount: Discount Lottery 10-40% OFF
PAC Value Days
November 2015
29
CLUB CLOSED
30
Executive Director: Greg Smith [email protected] Chief Financial Officer: Joann Roccanova [email protected]
Accountant: Maureen Canosa [email protected]
Executive Chef: Arnold D. Kruck [email protected]
Managing Director: Wendy Tait [email protected]
Director of Operations: Troy Titus [email protected]
Food & Beverage Manager: Edgar Jovel [email protected]
Catering & Events: Nicole [email protected]
Catering & Events: Jeff Gallo [email protected]
Club Administrator: JoAnne Mitchko [email protected]
Member Services: Maureen McGuire [email protected]
Member Services: Katelin Leibner [email protected]
The
PAC Family