Keeping Members Engaged and Informed

DECEMBER 2015
Park Avenue Club
Keeping Members Engaged and Informed
This is the time of year that delivers a very personal message to show thanks and to be thankful. 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.
Executive Director
Greg Smith
In This Issue:
From the Director’s Desk
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 member 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.
Membership
Club Happenings
Monthly Events
Monthly Recipes
Calendar of Events
Team PAC
Happy Holidays to you and yours,
MEMBERSHIP
Look at Who and What is new!
Welcome New Members!
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
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...
Peter & Traci
October 3rd, 2015
Lauren & Sean
October 9th, 2015
(Courtesy of Linda & Peter Photography)
Meredith & Sean
October 24th, 2015
Joe & Heather
October 31st, 2015
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]
Holiday Brunch
with Santa
Victorian Candlelight
Dinner Buffet
Sunday, December 6th
Seatings at:
11 am ~11:30 ~1pm ~1:30
$55/adult $22/child (6-12 yrs.)
(Complimentary for 5 and under)
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)
Welcome family & friends to 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, 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. Our holiday buffet wouldn’t
be complete without the much adored
Chocolate Fondue and pictures with
Santa!
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
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 yummy wholesome lunch, but you know that
there will be snacking on all of the
scrumptious candy decorations...
Happy Holidays
and a Happy New Year!
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 midnight. 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
Park Avenue Club New Year ’s Eve Ball
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
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**
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
MONTHLY RECIPES
Cocktail
Recipe
of the Month
of the Month
Mini Yorkshire Pudding
SERVES 4
HOLIDAY JASMINE SPRITZ
Ingredients
SERVES 8
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 .
Bon Appetit!
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.
December 2015
Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Hours of Operation
PAC Value Days
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
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
1
2
Power Breakfast
BYOB Night
7
8
COMFORT FOOD
NIGHT
Cellar Selections
Surprise Wine
Discount
Evening Dining
Evening Dining
9
10
Power Breakfast
BYOB Night
Evening Dining
14
15
BURGER & BEER
COMFORT FOOD
NIGHT
Cellar Selections
Surprise Wine
Discount
Evening Dining
Evening Dining
16
BURGER & BEER
Power Breakfast
Cellar Selections
BYOB Night
Evening Dining
21
CLUB CLOSED
22
Power Breakfast
VICTORIAN
CANDLELIGHT
DINNER BUFFET
27
PRIME RIB NIGHT
Evening Dining
11
Evening Dining
12
17
PRIME RIB NIGHT
GINGERBREAD
HOUSE
DECORATING
Evening Dining
Evening Dining
18
19
\
CLUB CLOSED
20
5
ANGEL TREE
Gifts Due
HOLIDAY
BRUNCH
WITH SANTA
13
4
BURGER & BEER
Evening Dining
6
3
28
Evening Dining
23
BYOB Night
BURGER & BEER
Cellar Selections
Evening Dining
Evening Dining
29
30
Power Breakfast
BYOB Night
BURGER & BEER
Evening Dining
Evening Dining
COMFORT FOOD
NIGHT
Surprise Wine
Discount
Evening Dining
24
Club Closed for
Evening Dining Only
25
Evening Dining
26
CLUB CLOSED
CLUB CLOSED
31
NEW YEAR’S EVE
DINNER
NEW YEAR’S EVE
COCKTAIL BALL
1
CLUB CLOSED
Happy New Year!
Evening Dining
The
PAC Family
Executive Director: Greg Smith
Chief Financial Officer: Joann Roccanova
Accountant: Maureen Canosa
[email protected]
[email protected]
[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]