December 2013 Newsletter

December
In This Issue >>>
2013
Team PAC
Monthly Events
Social Club Spotlight
Cocktail of the Month
Recipe of the Month
Member Highlights
PAC’S Featured Charity
Lifestyles
PAC
Keeping Members Engaged and Informed
Current Topics >>>
C
The Spirit of Giving
December is a big month full of parties,
loved ones, fattening food, expenditures, the
highest of highs and for some, the lowest of
lows. This December, stay focused on what
is important and do not get caught up in the
minutia of it all. Open your eyes, your ears
and your hearts to others. The holidays can
be a difficult time for so many and… for so
many reasons. It is important that we pay
attention to the small things, the things that
people don’t say. This month try to be there
for someone else that would not normally
make your “invite” list. Give up your seat to
an elderly woman, be patient when driving
and breathe rather than scream, buy coffee
for the person in line behind you. Life feels
better when people are kind and a little act
of kindness goes a long way.
We Asked and You Responded…
members. Your server will be asking if
you would prefer to relax or see menus
right away so that you may drive the
timing of your evening at the club.
Some of you may choose to have a
slower dinner, while others may prefer
Pricing, the ever important value to price
to get in and get out quickly. Please
proposition. We know that there are
note that you are always able to let your
many dining choices for you out
server know how you would
there and as a result, Chef
prefer to dine as we are always
“Timely
has added value to the A La
happy to accommodate.
service,
Carte menu by lowering
We have an incredible addition
prices while still maintaining
another
to our staff and that is Chef De
the superior food quality that
important
Cuisine, Scott Tolhurst from
you are accustomed to.
Bobbo in NYC whom we will
piece”
Selection, the members of
showcase
in
January’s
PAC are looking for
newsletter.
continued new offerings at the club. Chef
We cannot thank you enough for your
has responded with new additions like
continued support of the club and want
Aged Prime Strip Steaks on the menu
you to know that there is one thing this
Thursdays, Fridays and Saturdays for the
club does that no restaurant will do and
month of December, domestic caviar and,
that is support 11 amazing NJ Charities
in light of Truffle season, fantastic quality
by your choosing to dine here with us.
Alba white truffles from Italy.
In October, we had requested that you
provide us with your feedback regarding
your club good, bad or otherwise. Here
are a few of the changes that we have
made as a result of your feedback.
Timely service, another important piece
to dining at the club according to our
From the PAC Team
MONTHLY EVENTS
ANGEL TREE
cheeses, antipasto and fresh tropical
fruit displays, an assortment of cold
prepared salads and platters, traditional
brunch selections: an omelet and waffle
station, holiday entrees with carving
stations
and
favorite
children’s
selections. What holiday buffet would
be complete without the much adored
Chocolate Fondue Fountain!
As the Holiday Season approaches, we
would like to extend an invitation for
you to join us in a long standing PAC
tradition, to take part in the “Angel
Tree”. This is a wonderful tradition
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 children who are in
need of gifts to help make their holiday
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 is up and decorated
with names. We ask you to please wrap
and return the gifts with Angels
attached by Monday, December 9th.
HOLIDAY BRUNCH
WITH SANTA
Sunday, December 8th
Seating at:
11 am ~ 11:30am ~ 1pm ~ 1:30pm
$55 per adult $22 per child
(Child 6-12 yrs. Old) (5 & under complimentary)
Welcome family & friends for this
Park Avenue Club tradition! Our
Annual Holiday 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,
buffet of delights, all of which were
inspired, in their own way, from a
classic Victorian holiday celebration…
from a standing rib roast to Bûche de
Noël! 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. Make your reservation today.
Dinner Buffet Menu
Carving Stations:
Roasted Leg of Lamb with Rosemary
Jus, Roast Turkey Breast with
Cranberry Sauce and Sage Pan Gravy
and a Standing Rib Roast with Mini
Yorkshire Pudding
FAMILY FUN GINGERBREAD
HOUSE DECORATING
Saturday, December 14th
11am to 2pm
$22 per adult $12 per child
$27 per Gingerbread house
(Must be preordered by Tuesday, December 10th)
Who
doesn’t
love
decorating
gingerbread houses with frosting, gum
drops, pretzel logs, candy canes,
peppermints and so much more! This is
a great opportunity for quality time with
your family. Enjoy a yummy
wholesome buffet lunch, because you
know that you will be snacking on all of
the scrumptious candy decorations
meant for your gingerbread houses.
VICTORIAN CANDLELIGHT
DINNER BUFFET
Sunday, December 15th
Seating at:
4pm ~ 4:30pm ~ 6pm ~ 6:30pm
$60 per adult $25 per child
(Child 6-12 yrs. Old) (5 & under complimentary)
The tradition continues….celebrate
the beauty and the 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
English Cheese Display with Apricot
Jam and Fig Preserves
Mixed Green Salad with Assorted
Dressings and Toppings
Entrees:
Herb Baked Sole with Roasted
Tomatoes and Lobster Butter Sauce
White Truffle Ravioli with Braised
Spinach and Pecorino Cream
Herb Bread Stuffing
Roasted Root Vegetables
Green Beans Amandine
Honey Glazed Carrots
Roasted Garlic Mashed Potatoes
Dessert:
Bûche de Noël
Chocolate Fountain
Viennese Desserts
Linzer Tarts
Chocolate Crème Brulée
Assorted Mousses
MONTHLY EVENTS
NEW YEAR’S EVE DINNER
Tuesday, December 31st
Seating at:
5:30pm ~ 6pm ~ 8pm ~ 8:30pm
$85 per person
Tired of wondering what to do on
New Year’s Eve without having to
spend a fortune, get lost in the shuffle,
or stay out ‘til midnight? If you
answered yes to any of the above, then
Park Avenue Club is the place to be.
Gather your friends and come to the
Club to enjoy a fantastic dinner plus a
complimentary glass of sparkling
wine. This simple evening out is
perfect, whether you want a great
meal before you head out to your New
Year’s Eve party, or if you want
something quiet before you ring in the
New Year at home.
New Years 2013 Menu
Amuse Bouche:
Yukon Gold Potato and Leek Soup
with Chive Puree
Appetizer Choice of:
Shrimp Cocktail with Gribiche Sauce,
Traditional Cocktail Sauce
and Remoulade
Baby Lettuces with Aged Manchego,
Shaved Pear, Marcona Almonds and
Sherry Vinaigrette
Gorgonzola Dolce Ravioli with
Braised Lamb Shank, Pearl Onions,
Lamb Jus and Fig Brulée
Seared Hudson Valley Foie Gras with
Shallot Confit, Brioche Crisps,
Granny Smith Apples, Cider
Reduction and Sel Gris
Cocktail
Entrees Choice of:
Roast Chateaubriand of Filet Mignon
with Butter Poached North American
Lobster Tail with Au Gratin Potatoes,
Asparagus Spears and Béarnaise
Snake River Kurobuta Pork Chop
with Cannellini Beans, Fennel, Tuscan
Kale and Apple Balsamic Reduction
Pan Seared Halibut with Lump Crab
Broth, Root Vegetable Ratatouille,
Watercress Puree and
Micro Beet Greens
Seared Day Boat Scallops with
Butternut Squash, Pepper Cress,
Truffled Risotto and Shaved
Alba Truffle
Amish Free Range Chicken with
Roasted Garlic Puree, Braised
Spinach, Baby Heirloom Carrots and
Sherry Reduction
Dessert:
Make Your Own Smore’s station with
Raspberry, Vanilla and Chocolate
Marshmallows, Hershey Chocolate
Bars, Graham Crackers, Sugar and
Chocolate Chip Cookies
Annual Holiday Party
Sunday, December 15th
~OFF SITE~
On Dec 15th the WEC will hold their
Annual Holiday party. This year it will be
held at an undisclosed location in Denville.
WEC members please check your email for
more information on this Cheerful event.
Happy holidays! Looking forward to an
amazing 2014.
For more information Contact Marc Caruso
at [email protected]
Park Avenue Club Chocolate Fountain
with Mini Cheesecakes, Petite
Brownies, Biscotti, Macaroons, Stem
Berries and Golden Pineapple
This is a perfect eggnog recipe for larger parties. This traditional way to make the classic holiday
beverage requires patience and time but is well worth the effort and sure to be a crowd pleaser.
Prep Time: 25 hours
Total Time: 25 hours
Yield: 16 Drinks
Ingredients:
6 eggs, separated
1/2 cup super fine sugar
1/4 tsp salt
2 tsp vanilla
2 cups brandy
1 cup milk
Nutmeg
(use for garnish also)
Wine
Enthusiast
Club
Assorted Viennese, Cookies, Truffles,
Tarts, Mousses, Crème Brulée,
Assorted Gelatos
and Sorbetto
of the Month
Eggnog
SOCIAL CLUBS
SPOTLIGHT
Preparation:
1. Beat egg yolks, 1/4 cup sugar, nutmeg, salt and vanilla together
until very thick and light yellow.
2. Slowly beat in brandy (rum and whiskey are also popular
alternatives) and milk.
3. Cover and chill overnight.
4. Shortly before serving, beat the egg whites to soft peaks.
5. Gradually beat in remaining 1/4 cup sugar, beat this mixture to
soft peaks again, creating a meringue-like cream.
6. Then slowly pour this cream over the chilled brandy mixture,
folding in gently.
7. Serve the eggnog in a mug, Irish coffee glass, or punch cup and
grate nutmeg over the top for garnish.
Recipe
Yield: Makes 8 servings
Of the month
Steamed Mussels
with Sausages
This recipe for steamed mussels calls
for crusty bread on the side.
2 pounds sweet or hot Italian link sausages, divided
2 large onions, sliced (about 6 cups), divided
2 large fresh fennel bulbs, sliced (about 6 cups), divided
6 garlic cloves, crushed, divided
1 teaspoon dried crushed red pepper, divided
3 cups dry white wine (about one 750-ml bottle), divided
6 pounds mussels, scrubbed,
1 16-ounce crusty French or sourdough baguette, cut into 1/2-inch-thick slices, divided
Extra-virgin olive oil (for drizzling)
Chopped fresh Italian parsley
Preheat oven to 450°F. Using fork, pierce sausages all over. Heat each of 2 large cast-iron skillets
or other large ovenproof skillets over medium-high heat. Add half of sausages to each skillet and
cook meat until browned, turning occasionally, about 5 minutes. Add half of onions, half of
fennel, half of garlic, and half of dried crushed red pepper to each skillet. Add 1 cup white wine
to each skillet and bring to boil. Cover and simmer until sausages and vegetables are cooked
through, about 12 minutes. Add 1/2 cup wine, then 1/2 of mussels to each skillet; transfer skillets
to oven and roast uncovered 5 minutes. Carefully remove skillets from oven; top each skillet with
enough baguette slices to cover completely. Return skillets to oven; bake uncovered until mussels
open and bread slices begin to brown, about 5 minutes longer (discard any mussels that do not
open). Drizzle bread in each skillet with extra-virgin olive oil, then sprinkle with chopped parsley.
Serve mussels and sausages directly from skillets.
Catering Board
The Holidays are Here!
Do not forget to reserve your
date for that company holiday August 21, 2013
Party or family gathering.
Catering Managers:
Cindy Basurco & Inez Bennett
Call (973) 301-8233
Or Email [email protected]
In Loving
Memory
The entire Park Avenue
family mourns the loss of
Stephen “Junior” Marano.
Welcome New Members
Michael Leondi
Lance Williams
Roxanne Lagano
Heidi Chen
Kristin Peck
Juan Ramon Alaix
Sandra Beaty
Robert Kelly
Corrine & Michael Fleres
Amy & Michael Flavin
Eric DeSilva
Tom & Dawn Collins
Guadalupe Cabido
Dana Bevacqua
Frank & Kathryn Barra
Bill & Linda Bartzak
Robert & Kathleen Balascio
Stefanie Forlenza
Arthur & Meryl Furhman
Donald & Barbara Goldberg
James & Carol Hunter
Rich & Cara Irwin
Mitch & Susan Jacobsen
Diana & Steven Kramer
Michael Kulick
Debby Gordon
Frank Hickman
Gary & Leslie Rosenblat
Andrew & Susan Reale
Tobi & George Goldman
Peter & Moria Madonia
Carl & Jean Mangum
Peter & Deidre McGregor
Dan & Mary Marley-Reidy
Jeffrey Milanaik
Lynn Pagano
Pam Palumbo
Ted Reback
Carolyn Rega
Jason Romano
Penelope & Mark Savvides
Ben Schneider
Christina Smith
Gloria Basse
By Executive
Jillian
WiddowsChef
Arnold Kruck
Stuart Vorcheimer
Kathleen Trawinski
Michael Tormey
Jim & Sue Torney
Sam & Teresa Mantone
Yulie Lepar
Jon & Rachel Meisel
David & Robin Leitner
Anthony & Nina Rizzo
Sara Voss
Sandra Pinheiro
Clint Lewis
Stephen & Rosalie Andolino
Jon & Debbie Sebiri
Carolyn Daly
MEMBER HIGHLIGHTS
Wendy Tait
&
Chris Richards
Rocco & Tanya
Scanniello
October 19, 2013
November 9, 2013
Congratulations Newlyweds
Wine
Enthusiast
Club
WEC’s Annual Halloween Party
October 31, 2013
Left:
Members
Shelby
Rhodes &
Mark
Hartmann
Right:
Member
Betsy
Monaghan
Photo Above-Left:
Member Rebekah
Dudley
Front Left:
Members Diana &
Steven Kramer
and
Maureen Babb
Members Bob Bogan & Sue Schreiber
PAC’S FEATURED CHARITY
“Menus for the Mind” Luncheon
October 24, 2013
Top Left: Member Gwen Packard & Joanne Balady; Center Right: Executive Director of P.G. Chambers School Susan Seamans
Bottom Center: Executive Chef Arnold Kruck with Members Danielle Linder, Gwen Packard & Michele Logan
The P.G. Chambers School mission is to help children lead full, productive
lives, develop confidence in their own abilities, and engage fully and frequently
in the community.
Park Avenue Club supported P.G. Chambers School with their “Menus for the
Mind” luncheon on October 24, 2013. P.G. Chambers School is one of the
eleven charities that comprise the Park Avenue Foundation through which
your
membership
dues
help
to
support.
Please
visit
http://www.chambersschool.org/
or
contact
Rene
Gitto
at
[email protected] 973-829-8484, to purchase your ticket for the May
2014 “Menus” event.
Thursday, May 1, 2014
Featuring, ABC's Good Morning America Weather Anchor,
Sam Champion
Special guest, Nicole Friday, food enthusiast and owner of The
Cupcake Craze with treats for all!
P.G. Chambers School
December 2013
Sunday
1
Monday
2
Tuesday
3
Wednesday
4
Thursday
5
Friday
6
Saturday
7
Power Breakfast
CLUB CLOSED
8
9
BYOB
Cellar Selections
Evening Dining
Evening Dining
10
11
Evening Dining
Evening Dining
12
13
Power Breakfast
Holiday Brunch
with Santa
Angel Tree
Gifts Returned
BYOB
Evening Dining
15
16
17
Evening Dining
Evening Dining
19
Evening Dining
20
Evening Dining
21
Power Breakfast
Victorian
Candlelight
Dinner Buffet
BYOB
Cellar Selections
Evening Dining
22
14
Family Fun
Gingerbread
House Decorating
Cellar Selections
18
Evening Dining
23
24
25
Evening Dining
Evening Dining
Evening Dining
27
26
Evening Dining
28
Christmas Eve
29
CLUB CLOSED
CLUB CLOSED
CLUB CLOSED
30
January
31
1
New Year’s Eve
Dinner
CLUB CLOSED
Evening Dining
CLUB CLOSED
Evening Dining
Evening Dining
Evening Dining
PAC VALUE DAYS
Tuesday Power Breakfast: Discounted
Breakfast Buffet 50% Savings
Tuesday BYOB: No Corkage Fee for
Members $20 savings
Wednesday Cellar Selections: Discounted
Wines Selected by Sommelier 50% Savings
All monthly events require a reservation; please RSVP with reception at (973) 301-8233
The
PAC Family ...
Executive Director: Michael A. [email protected]
Director of Finance: Joann [email protected]
Accountant: Maureen [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: David Gillespie …[email protected]
Catering & Events: Inez Bennett.......................... [email protected]
Catering & Events: Cindy [email protected]
Morning Reception: Maureen McGuire...... [email protected]
Evening Reception: Michelle Vargas………[email protected]
PARK AVENUE CLUB
184 Park Avenue
Florham Park, NJ 07932
Phone: 973-301-8233