Keeping Members Engaged and Informed Newsletter 2015 KL… · October 9th, 2015 Joe & Heather...
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Park Avenue Club DECEMBER 2015 Keeping Members Engaged and Informed This is the time of year that delivers a very personal message to show thanks and to be thank- ful. I am thankful for so many things in my life- including children, family, health, and friends. I am truly thankful to be a part of Park Avenue Club supporting the philanthropic mission of the Park Avenue Foundation. Throughout 2016, we will be sharing stories of how the monies raised through PAC have a direct effect on others. We wish to personalize our philanthropy, as an integral part of your club experience, via visual vignettes of where the dollars go and the impact made. Our Park Avenue Club family should take immense pride in our mission, which is the foundation toward our daily dedication to member dining experience. And as we continue to improve our mem- ber experience, our legacy grows stronger. Amidst the holiday messages of remembrances, hope, joy and miracles, it is nice to be reminded of those who are out there paying it forward. With a 20 + year history of philanthropy, Park Avenue Club and the Park Avenue Foundation live that ideal everyday. Have a wonderful and blessed Holiday season, as we remember the really important things in life. Good unsolicited advice: The only reason to look down on somebody is to help them up. Happy Holidays to you and yours, In This Issue: From the Director’s Desk Membership Club Happenings Monthly Events Monthly Recipes Calendar of Events Team PAC Executive Director Greg Smith
Transcript of Keeping Members Engaged and Informed Newsletter 2015 KL… · October 9th, 2015 Joe & Heather...
Park Avenue Club
DECEMBER 2015
Keeping Members Engaged and Informed
This is the time of year that delivers a very personal message to show thanks and to be thank-ful. I am thankful for so many things in my life- including children, family, health, and friends. I am truly thankful to be a part of Park Avenue Club supporting the philanthropic mission of the Park Avenue Foundation.
Throughout 2016, we will be sharing stories of how the monies raised through PAC have a direct effect on others. We wish to personalize our philanthropy, as an integral part of your club experience, via visual vignettes of where the dollars go and the impact made. Our Park Avenue Club family should take immense pride in our mission, which is the foundation toward our daily dedication to member dining experience. And as we continue to improve our mem-ber experience, our legacy grows stronger.
Amidst the holiday messages of remembrances, hope, joy and miracles, it is nice to be reminded of those who are out there paying it forward. With a 20 + year history of philanthropy, Park Avenue Club and the Park Avenue Foundation live that ideal everyday. Have a wonderful and blessed Holiday season, as we remember the really important things in life.
Good unsolicited advice: The only reason to look down on somebody is to help them up. Happy Holidays to you and yours,
In This Issue:
From the Director’s Desk
Membership
Club Happenings
Monthly Events
Monthly Recipes
Calendar of Events
Team PAC
Executive Director Greg Smith
Look at Who and What is new!
MEMBERSHIP
John & Coleen Butler Njeru Nthigah & Lolade Onashile Marc & Nadine Mackin Steve & Fran Figurelli Stephen & Danielle Mazzarella Alena & Todd Galante Donald & Kathleen Fiore Kathleen Murphy Adam Hoover & Maggie Milite Joyce North Tara & Sean Powers Marilyn Stewart Christina & Michael Dublynn Michael & Jamie Zogby Carl & Jean Mangum Elaine & Geoffrey Weinman Debra Vizzi Thomas Buchanan Paul & Dana Richter Michelle Stefanelli Joseph & Heather Russo Salvatore & Joyce Minardi Joseph & Catherine Lee Patrice and Denis Picard Mark & Maria Leonhard David & Marjory McKee Amanda Innis & Mark Holodak
Welcome New Members! Mary Ann Baenninger Michael & Sylvia Schneider Larry & Stacey Berman Jessica Fedor & Dustin Emmons Scott Zelazny & Delia Culton Dan & Carolyn McCarthy Emmett Noe & Lori Ann Murphy John Buese & Stacey Heldman Danielle Cinnante & Pete Fabrizio Jonathan Snyder & Lauren Begley Michael & Irina Karbachinsky Brynn Merritt Mary Kate Keenan& Jeremy Zeleznock David & Ilene Marcus Frank & Diane Casciano Robert & Teresa Heitsenrether Peter Paradiso & Krista Dettle Stephen & Pamela Posnock Zaira Fernandez & Gregory Tull Brian Trelease & Geanna Bonavitacola Charles Miller & Lauren Vadola Louis & Donna Bianco Robert & Marie Foley Susan & Scott Farbman Rebecca & Stephen Cheren Kishor Solanki & Ligaya Prystowsky Anthony Tomaro & Susan Barbaglia
CLUB HAPPENINGS...
Meredith & Sean October 24th, 2015
Lauren & Sean October 9th, 2015
Joe & Heather October 31st, 2015
Peter & Traci October 3rd, 2015
(Courtesy of Linda & Peter Photography)
Catering Corner It’s not too late to host a special holiday get-together!
Treat your staff this winter season and enjoy Chef Arnold’s delicious holiday menus. Let Park Avenue do all the work as you and your colleagues simply drink & dine around the fireplace.
Secure one of the limited premiere dates left in December and January by inquiring with Catering at 973.301.8233 or [email protected]
Happy Holidays
and a Happy New Year!
Holiday Brunch with Santa
Sunday, December 6th
Seatings at: 11 am ~11:30 ~1pm ~1:30
$55/adult $22/child (6-12 yrs.) (Complimentary for 5 and under)
Welcome family & friends to this Park Avenue Club tradition! Our Annual Holi-day Brunch is one of those Club events that members, along with their friends and family, look forward to all year long. This is a wonderful opportunity to enjoy a bountiful feast prepared by Executive Chef Arnold Kruck, including crudités, cheeses, antipasto and fresh tropical fruit displays, an assortment of cold prepared salads and platters, tradi-tional brunch selections: an omelet and waffle station, holiday entrees with carving stations and favorite children’s selections. Our holiday buffet wouldn’t be complete without the much adored Chocolate Fondue and pictures with Santa!
Family Fun Gingerbread House
Saturday, December 12th 11am to 2pm
$25 per adult $16 per child $40 per Gingerbread house
Come decorate gingerbread houses with
frosting, gum drops, pretzel logs, candy
canes, and so much more! This is a great
opportunity to get in a little quality time
with your family plus, you get to leave
the mess behind. You will enjoy a yum-
my wholesome lunch, but you know that
there will be snacking on all of the
scrumptious candy decorations...
Victorian Candlelight Dinner Buffet
Sunday, December 20th Seatings at:
4:00pm ~ 4:30 ~ 6:00pm ~ 6:30 $60 per adult, $25 per child (6-12 yrs.)
(Complimentary for 5 and under)
The tradition continues….celebrate the beauty and joy of the season as the Main Dining Room is filled with candlelight and the sound of carolers dressed in classic Dickensian garb. Feast on Chef Arnold’s wonderful buffet of delights, all of which were inspired, in their own way, from a classic Victorian holiday celebration. This is a magical evening that should not be missed, so come home to your Club this holiday season and share the tradition with your friends and loved ones.
Menu
Buffet Items Roasted Leg of Lamb
with Rosemary Jus
Roast Turkey Breast with Cranberry Sauce & Sage Pan Gravy
Standing Rib Roast with Mini Yorkshire Pudding
Herb Baked Sole with Roasted Tomatoes and Lobster Butter Sauce
Truffle Ravioli with Braised Spinach and Pecorino Cream
Roasted Garlic Mashed Potatoes
English Cheese Display with Apricot Jam and Fig Preserves
Mixed Green Salad
Herb Bread Stuffing
Roasted Root Vegetables
Green Beans Amandine
Honey Glazed Carrots
Dessert Bouche de Noel
Chocolate Fondue Viennese Desserts
Linzer Tarts Chocolate Crème Brulée
Assorted Mousses
New Year’s Eve Dinner
Thursday, December 31st 5:30pm ~ 6:00 ~ 8:00pm ~ 8:30
$85 per person
Option 1: Spend New Year’s Eve at the club without having to spend a fortune, get lost in the shuffle, or stay out ‘til mid-night. Gather your friends and loved ones and come to the Club to enjoy a fantastic dinner plus a complimentary glass of sparkling wine.
Menu
Amuse Bouche Eggplant Caponata Tart
with Micro Basil and Balsamic Reduction
Choice of Appetizers Shrimp Cocktail with Spicy Mustard,
Traditional Cocktail Sauce Salad of Baby Vegetables and Lettuces
with Saffron Aioli, Green Goddess Dressing and Roasted Tomato Coulis
Short Rib Ravioli with Chestnut Cream, Caramelized Pearl Onions
and Crispy Shallots Fresh Burgundy Black Truffle and
Cauliflower Soup
Choice of Entrees New Zealand Baby Rack of Lamb
with Mustard Seed Spaetzle, Brussels Sprouts and Rosemary Onion Jam
Cabernet Braised Lamb Shank with Porcini Risotto, Braised Spinach
and Balsamic Pearl Onions
Miso Glazed Chilean Sea Bass with Ginger Carrot Puree, Baby Bok Choy
and Fried Lotus Chip
Amish Free Range Chicken with Rosemary Fingerling Potatoes,
Asparagus and Sherry Reduction
Dessert Buffet Bananas Foster Station
Create Your Own Mini Waffle Station
Assorted Viennese, Cookies, Truffles, Tarts, Mousses, Crème Brulée
Assorted Gelatos and Sorbetto
Park Avenue Club Chocolate Fondue with Mini Cheesecakes, Petite Brownies,
Biscotti, Macaroons, Stemmed Berries and Golden Pineapple
MONTHLY EVENTS
Menu
Cocktail Starters
Fresh Seafood, Sushi & Crudo Bar
Chef’s Selection of Assorted Butler Passed
Hors d’oeuvres
Taste of the Mediterranean Display
Italian Charcuterie
Imported & Domestic Style Cheese Board
Park Avenue Club Braised Specialties Seared Pork Belly, Whipped Sweet Potatoes,
and Crispy Fried Shallots
Red Wine Braised Short Ribs, Roasted Garlic Mashed Potatoes and Gaufrette Potato Chip
Live Action Carving Beef Wellington with Peppercorn Sauce and
Horseradish Cream
Roasted Herb Crusted Turkey Breast with Sage Pan Gravy and Cranberry Relish
Roasted Rosemary Red Bliss Potatoes and Vegetable Medley
Seasonal Salads Baby Lettuces with Assorted Toppings
and Dressings
Grilled Zucchini, Yellow Squash and Red Onions Drizzled With Extra Virgin Olive Oil
Chick Pea, Roasted Eggplant, Artichoke with Cucumber Cumin Vinaigrette
Sweet Roasted Root Vegetables with Arugula and Frisee Salad
Caramelized Cauliflower, Fennel, Golden Raisins and Spiced Sherry Vinaigrette
Italian Bistro Chicken Francaise with Lemon Butter Sauce
Lump Crab Stuffed Sole with Roasted Tomato Coulis
Baked Eggplant Rollantini and Basil Puree
Penne a la Vodka
Rigatoni and Wild Mushroom Cream
Dessert Butler Passed Vanilla and Chocolate
Milk Shake Shots, Petite Cookies & Biscotti
Bananas Foster
Chocolate Fondue
Assorted Viennese Pastries, Cakes, Pies and Cookies
Park Avenue Club New Year ’s Eve Ball
First Annual New Year’s Eve Cocktail Ball
Strolling Cocktail Party Food Stations Reserved “Place Card” Seating
All Night Dancing Live DJ
(Featuring Amazing Musical Selections Both Old and New) Countdown to Midnight Live Ball Drop Surprise
Photo Booth Fun with Themed Props NYE Favors For All
Delicious Donuts and Coffee to Go Treats Magical Memories to be Made!
**Something Special for All of our PAC Member Generations**
Cocktail of the Month
HOLIDAY JASMINE SPRITZ
Bon Appetit!
Ingredients 1) 1 1/2 cups Grand Marnier 2) 1/2 cup fresh lime juice 3) Ice cubes 4) 1 1/2 cups orange vodka 5) 3 cups chilled club soda 6) 2 drops jasmine essential oil (see Note) 7) 1/2 cup sugar 8) 1 1/2 cups warm water 9) 12 lime twists (optional) Directions In a small pitcher, combine the water and sugar and stir well to dissolve the sugar. Gently stir in the jasmine essential oil and lime juice. In a pitcher, combine the vodka with the Grand Marnier and jasmine “syrup”. Add the ice and stir briskly until the glass begins to frost, then strain into chilled martini glasses. Top each drink with 1/4 cup of the club soda and garnish with a lime twist.
Notes: Pure jasmine essential oil is available at most health food stores .
Mini Yorkshire Pudding
of the Month
Recipe MONTHLY RECIPES
SERVES 8
SERVES 4
This is the same recipe which we use for our Victorian Holiday dinner. Quick and easy, they make a roasted prime rib dinner excellent. For a twist, purchase duck fat and include for some incredible flavor.
Ingredients 1 large cup of all-purpose flour 1/2 teaspoon salt 1 cup milk 3 eggs 3 ounces melted prime rib fat or clarified butter
Directions To assemble the batter: In a bowl combine flour, salt, and milk until well blended. Incorporate both eggs and blend together until you have a smooth liquid batter. Let stand at room temperature for 1 hour.
In mini muffin pans: Preheat oven at 450°F. Place dish in oven and heat for 10 minutes. Place the fat into the dish and continue heating for 10 to 15 minutes. Pour the prepared batter into the dish and bake for 20 to 25 minutes or until golden brown. Serve immediately. To bake in a large 6 muffin pan: Preheat oven to 400°F. Place pan in oven and heat for 10 minutes. Place equal amounts of the fat into each muffin mold and continue heating in oven for 6 minutes. Pour equal amounts of prepared batter into each muffin mold and bake for 10 to 12 minutes until golden brown. Serve immediately.
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
1
Power Breakfast
BYOB Night
Evening Dining
2
BURGER & BEER
Cellar Selections
Evening Dining
3
COMFORT FOOD
NIGHT
Surprise Wine Discount
Evening Dining
4
PRIME RIB NIGHT
Evening Dining
5
Evening Dining
6
HOLIDAY BRUNCH
WITH SANTA
7
8
Power Breakfast
BYOB Night
Evening Dining
9
BURGER & BEER
Cellar Selections
Evening Dining
10
ANGEL TREE Gifts Due
COMFORT FOOD NIGHT
Surprise Wine Discount
Evening Dining
11
PRIME RIB NIGHT
Evening Dining
12
GINGERBREAD HOUSE
DECORATING
Evening Dining
13
CLUB CLOSED
14 15
Power Breakfast
BYOB Night
Evening Dining
16
BURGER & BEER
Cellar Selections
Evening Dining
17
COMFORT FOOD NIGHT
Surprise Wine Discount
Evening Dining
18
Club Closed for Evening Dining Only
19
\
Evening Dining
20
VICTORIAN CANDLELIGHT
DINNER BUFFET
21 22
Power Breakfast
BYOB Night
Evening Dining
23
BURGER & BEER
Cellar Selections
Evening Dining
24
CLUB CLOSED
25
CLUB CLOSED
26
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
December 2015
27
CLUB CLOSED
28
29 Power Breakfast
BYOB Night
Evening Dining
30
BURGER & BEER
Evening Dining
31 NEW YEAR’S EVE
DINNER NEW YEAR’S EVE COCKTAIL BALL
1 CLUB CLOSED
Happy New Year!
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
