keeping members engaged and informed - park avenue club
TRANSCRIPT
Park Avenue Club
AUGUST 2015
Keeping Members Engaged and Informed
In This Issue:
Letter from the PAC Team
Membership
Catering Corner
Monthly Events
Social Clubs Spotlight
Monthly Recipes
Calendar of Events
Team PAC
With a thriving membership boasting over 1150 members, we want to thank each of you for your continued support and use of this incredible club with its incredible mission for philanthropy. The summer is in full swing and with so many of our members traveling to many amazing places, we hope that you are taking full advantage of the wonderful benefits that club membership affords you. If you are heading out of the state or country, be sure to check out some of our great reciprocal clubs like the Sarasota Yacht Club in Florida or try golfing at the Colleton River Plantation Club in South Carolina. If you are staying closer to home you can head on into NYC and have a cocktail outside at the Terrace Club or play a round of Golf at one of our many local exclusive golf clubs. A thriving membership is key to the continued success of Park Avenue Club and contributes to your many great experiences while here. We have found that the best way to continue to grow membership is through your referrals. Friends love to tell friends about great places and experiences they have and we invite you to share your club experiences with your own colleagues and friends. We wish you all a happy and safe summer and look forward to seeing you at the Club again soon….
Sincerely,
The PAC Team
Welcome New Members!
Look at Who and What is new! MEMBERSHIP
Welcome to the Club!
Tamsen Thorpe & David Fairbrother Ace Rodriguez & Olivia Nanatermoz Benoit-Gonin
Ashok Naraian & Chantal Pamphile Charles & Helene Havers
Mary Hildebrand & Robert Kovacs Wayne Smith
Charles & Rosemary Vuotto Ken & Carol Silbert Rick & Susan Sinay
Drew Rosenfeld & Jeanette Mastria Michael Rosero & Adela Vaquero-Rosero
Pictured, left to right: Bruce Johnson, Executive Chef, Harvest Restaurants; Michael Salvatore, C.E.C., Director of Culinary Resources, Sysco; Paul Deckenbach, Executive Chef, Sysco; Arnold Kruck, Executive Chef, Park Avenue Club; Paul Kapner, C.E.C., Community FoodBank of New Jersey; Marty Kester, Chef de Cuisine, Ninety Acres at Natirar; Kevin Takafuji, Executive Chef, the Washington House Restaurant; Craig Polignano, Exec-utive Chef, The Ryland Inn
“An All-Star Night to Honor Kathleen DiChiara. A select group of New Jersey’s finest chefs cooked together for a cause, preparing sensational selections at gala to mark Kathleen DiChiara’s retirement as President and CEO of the Community FoodBank of New Jersey, the organization she founded 40 years ago. What started as a one-woman mis-sion from the back of a station wagon has now distributed more than 600 million pounds of food, and on Thursday, June 4th, hundreds of supporters gathered at CFBNJ’s Hillside headquarters to honor Kathleen’s lifetime of help and legacy of hope. The outstanding team was led by CFBNJ’s own Paul Kapner, C.E.C., and Kevin Takafuji, Executive Chef of The Washing-ton House Restaurant in Basking Ridge. Takafuji, who has been lending his talents in support of CFBNJ for more than a decade, says, “All this would not have been possible without one woman’s vision and leadership. I am humbled to lead these top New Jersey chefs in this great event honoring Kathleen DiChiara.” That is echoed by Arnold Kruck, Executive Chef of Park Avenue Club in Florham Park, whose foundation provides ongoing support for CFBNJ. Kruck says, “Being a chef, the gift of giving someone a meal is most special. Kathleen’s tremendous dedication and com-mitment has inspired me and so many others to help make a difference. I feel privileged to have met her, and know her lasting legacy will forever empower the Community FoodBank’s cause.”
“Keeping it all in perspective | Vietnam rescue story helps broker
keep a cool head, earn trust.”
“What one finds in this director at Newmark Grubb Knight Frank is a contender for New Jersey’s Most Cool-Headed Real Estate Broker award, if there were one. The circumstances he faced that account for his poise also earn him, importantly, the prize of trust and respect from colleagues and clients.”
Read full article about PAC Member
Michael Marchese’s incredible story in NJBIZ (njbiz.com)
June 4, 2015 Celebration Honoring Kathleen DiChiara
CATERING CORNER...
Mazel Tov
Cooper Greene
and
Benjamin Brandes!
Keep Your Holiday Planning Cool… Start Now!
We may be in the season of beach towels, sun block & flip flops but it is never too early to start planning for the
winter holidays! Park Avenue Club’s Catering & Events team is ready to go with new holiday menus for the
2015 season. Contact Nicole, Jeff or JoAnne today for prime dates as well as menus and pricing!
[email protected] 973-301-8233
EVERY Wednesday in August!! $15/pp
Casual & Delicious...a burger and a beer for $15!!! Every Wednesday come to the club for a quick and inexpensive (but delicious) dinner!
It’s obvious that everything on the Chef’s menu is delicious and perfect for a nice meal out, but sometimes you want something a little different! All summer long we are offering some casual fare. Every Wednesday will be “Burger and Beer” night and every Thursday will be “Taco Thursday”. Keep an eye on the email blast to see the specialty for the week and come to the club for a great, quick, casual dinner!
Thursday, August 6th 6:30pm
$35.00 /pp
Summer time is for warm breezes, cold beverages and good times in the great outdoors. Start off your weekend early at PAC Margaritaville. We’ll bring an island vibe to our pond patio with tropical drink specials offered a la carte, delicious food and the coolest tunes north of the Keys. Bring your flip flops and Hawaiian shirt because this is a casual fun event! You may not be able to change your Latitude BUT you can change your Attitude.
Burger & Beer Night
EVERY Thursday in August!! Market Price
This is a great take on a delicious classic . Look out for our Taco specials every Thursday in the month of August!
Taco Thursday
Lobster Bake
EVERY Friday in August!! Market Price
Just off the waves of PAC’s annual Lobsterfest, the fresh seafood isn't stopping there. Join us for dinner on Fridays in August for our Lobster Bake special. Enjoy a 1.5 lb. Lobster, a dozen beer steamed clams, chorizo sausage, red bliss potatoes and corn on the cob. When making your dinner reserva-tion just let our receptionist know you would like LOBSTER BAKE!
Margaritaville Night Live Music
Dan Baldan
Cool & Casual Summer Nights
“SUMMER PATIO SOIREE” Wednesday, August 26th
6pm-8:30pm $25/pp
Music, a warm summer night, al fresco dining….perfect ingredients for a sensational night out. Come join us for an evening of music by Dan Baldan with cocktail fare and drink specials.
ENJOY...
Thursday, August 13th 6:0opm
$15.00/pp
Come and enjoy a sampling of East and West Coast oysters with Chef Arnold. This tasting will be expertly paired with a glass of wine. Don’t forget to make your dinner reservation for after the sampling. Please contact Reception to make your reserva-tions.
Pre-Dinner Oyster Sampling
Stop having your business meetings at the diner! Don’t forget that we offer 50% off breakfast every Tuesday for “Power Breakfast” which is only $7.95/pp. This is the best deal around. Our hot breakfast buffet features:
Freshly Sliced Fruit
Greek Yogurt
Omelets and Waffles to Order
Croissants, Scones, Pastries, Bagels
Selection of Cold Cereals
Steel Cut Oatmeal
Traditional Breakfast Entrees
Bacon and Sausage
Breakfast Potatoes
SOCIAL CLUBS SPOTLIGHT
Join members of varying Mahjong talent, for a unique and exciting night. If you own a Mahjong tile set, please bring it along to ensure that everyone can play.
Wednesday, August 19, 2015
6:30 pm $10/pp
It’s time to soak up what’s left of the summer and what better way to do that than join your fellow cigar smokers on the PAC patio? This month we welcome our good friend George Sosa and Alec Bradley cigars back to PAC. George will be with us to discuss what’s new at Alec Bradley and all things cigars. Last chance to bone up on your cigar knowledge to be the hit of those late summer BBQs.
$55 per person includes food, beer/wine, and cigar sampler.
Please RSVP to John Passantino ([email protected]) by Monday August 17th with the total number in your party.
Thursday, August 20, 2015
6:30 pm $60/pp
On August 20th at 6:30 PM WEC will hold their annual BBQ (we cut chef loose with his smoker). Attendees are asked to bring a 750 ml bottle of BBQ friendly wine (this includes red, white, and pinks!). This meeting is held out-side on the pond patio. Please RSVP to [email protected] by Aug 10th. This event is his-torically our most popular and social; it’s a perfect oppor-tunity for new members to come join the fun.
Menu includes: Mediterranean Display
Tortillas Chips with Fresh Salsa and Guacamole Mixed Greens with Dressings and Toppings
Heirloom Tomato and Red Onion Salad Grilled Shrimp Skewers,
Hot Smoked Salmon with Mango Salsa Cedar Plank Scallops Smoked Beef Brisket
Pulled Pork Bites on Hawaiian Bread, Smoked and BBQ Country Pork Ribs
Watermelon Grilled Peaches
Mahjong
Wednesday, August 19, 2015
6:00 pm $55/pp
Wine Enthusiasts Club
Cigar Club
Cocktail of the Month
BAHAMA MAMA
PAC Cocktail Menu has gone Tiki for the summer. If you can’t get to the Islands, we’ll bring them to you! This summer cocktail will have you hearing crashing waves in no time! Ingredients ½ oz. Myer’s Dark Rum ½ oz. Malibu Rum ¼oz Kahlua ¼ oz. 151 proof rum float (optional) Juice of ½ lemon 4oz Pineapple juice Directions 1. Combine all ingredients except for 151 Proof rum in a
cocktail shaker full of ice. 2. Shake vigorously and strain into a glass full of ice. 3. Garnish with pineapple & cherry skewer or a
strawberry and cocktail umbrella.
Fried Stuffed squash blossoms
of the Month
Recipe MONTHLY RECIPES
SERVES 1
Ingredients
12 fresh zucchini blossoms 3/4 cup soft goat cheese at room temperature 1 egg yolk 1/4 cup shredded Gruyere cheese 1 pinch freshly ground black pepper, or to taste 1 pinch cayenne pepper
For the Batter 1 Cup Self-Rising Flour 1/2 cup cornstarch 1/4 cup ice-cold water, or as needed Vegetable oil for frying 1 teaspoon all-purpose flour, or as needed
YIELDS 12
Bon Appetit!
1. Bring a pot of lightly salted water to a boil. 2. Prepare a large bowl of ice-cold water. 3. Drop squash blossoms into the boiling water until slightly
wilted, 30 to 45 seconds; transfer immediately into the cold water to chill. Remove to paper towels to drain.
4. Mix goat cheese, egg yolk, Gruyere cheese, black pepper, and cayenne pepper together in a bowl; stir until smooth.
5. Spoon filling into a heavy, resealable 1-quart plastic bag, squeeze out the air, and seal the bag. Cut a small corner off the bag. Gently insert the cut corner of the bag all the way to the bottom of the open end of a blossom and pipe about 1 tablespoon of filling inside.
6. Pick up petals and drape them up over the filling, covering filling completely. Fold any excess petals over the top of the filled blossom to keep them out of the way.
7. Refrigerate filled squash blossoms until cheese is set and firm, at least 30 minutes.
8. Combine self-rising flour and cornstarch in a mixing bowl; whisk in ice-cold water, a little at a time, until batter is smooth and has the thickness of pancake batter.
9. Pour vegetable oil to a depth of 1 inch into a heavy skillet (such as a cast iron pan) and place over medium heat. Heat oil until a thermometer placed into the oil, not touching the bot-tom, reads 350 degrees F (175 degrees C). A drop of batter carefully dripped into the oil should sizzle immediately.
10. Remove squash blossoms from refrigerator and dust lightly with all-purpose flour on all sides. Shake off excess flour and dip blossoms in batter. Let excess batter drip off.
11. Gently lay coated squash blossoms in the hot oil on their sides; cook about 6 at a time until pale golden brown, 1 mi-nute on the first side and 30 seconds to 1 minute on the re-maining sides.
12. Let cool slightly before serving.
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
1
2
CLUB CLOSED
3
4
Power Breakfast
BYOB Night
Evening Dining
5
BURGER & BEER
Cellar Selections
Evening Dining
6
TACO NIGHT
MARGARITAVILLE
Evening Dining
7
LOBSTER BAKE
Evening Dining
8
Evening Dining
9
CLUB CLOSED
10
11
Power Breakfast
BYOB Night
Evening Dining
12 BURGER & BEER
Cellar Selections
Evening Dining
13 TACO NIGHT
OYSTER SAMPLING
Evening Dining
14 LOBSTER BAKE
Evening Dining
15
Evening Dining
16
CLUB CLOSED
17 18
Power Breakfast
BYOB Night
Evening Dining
19
CIGAR CLUB
BURGER & BEER
MAH JONG
Cellar Selections
Evening Dining
20
TACO NIGHT
WEC BBQ
Evening Dining
21
LOBSTER BAKE
Evening Dining
22
Evening Dining
23
CLUB CLOSED
24 25
Power Breakfast
BYOB Night
Evening Dining
26 BURGER & BEER
PATIO DINNER & LIVE MUSIC
Cellar Selections
Evening Dining
27
TACO NIGHT
Evening Dining
28
LOBSTER BAKE
Evening Dining
29
Breakfast: Mon.– Fri. from 7:00am to 9:30am Lunch: Mon. – Fri. from 11:30am to 2:30pm
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
PAC Value Days
August 2015
31
30
CLUB CLOSED
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]
The
PAC Family