November 2013 Newsletter

November
In This Issue >>>
2013
Director’s Letter
Social Clubs
Recipe of the Month
Cocktail of the Month
Holiday Events
Member Highlights
Calendar of Events
Lifestyles
PAC
Keeping Members Engaged and Informed
Current Topics >>>
C
What Are You Thankful
for This Season?
It's the familiar things in life that are too
seldom appreciated so, here is our list of a
few things we appreciate to get you started
this Thanksgiving Day...
Friends and family, Good health, Hot
coffee, Free elections, Sunrise & Sunset,
Warm sunshine & cool breezes, Appetites
big enough for a Thanksgiving spread,
Food for the hungry, Fine wine, cold beer
and sweet tea, New experiences & Fond
memories, Green lights when you are in a
hurry, Main streets & Country roads, A car
that starts, Beaches and lakes, Shade trees
and seedlings, Rain when we need it, Blue
skies when we want them, Jobs, Signs of
recovery, Entrepreneurs & Businesses that
endure, Old books & new tablets, Life,
liberty & the pursuit of happiness, Honest
debate, First dates, Anniversaries, Legacies,
Tears of joy, and The Season of Sharing
What are you thankful for this season?
Thoughts from the Chef…
November,
probably
my
most
anticipated month of the year, I get to
break out the sweaters, drink dark
beer, watch football, get ready for the
holidays and create fantastic feasts. At
home, we turn to making stews and
braised items like pot roast or beef
stew. Low stress and total comfort food
such as mashed potatoes and pumpkin
pie seem to be a staple at every meal.
At the Club, we change to that style of
cuisine as well. Look for the lamb
shanks, veal osso buco and as always
the short ribs to make regular
appearances on the menu this fall.
I also begin to relish the memories of
this time of year and how it’s made me
the chef that I am. The crock pot seems
to be on every other day from the first
week of November through March. My
mom’s preparation for Thanksgiving
began just after Halloween and my
grandmother would break out some
blueberry jam or pickled green beans
she had canned in the summer.
.
We too at PAC were able do some
canning of tomatoes from our own
garden and Dana-Ray Farms using our
new combi-ovens back in early
September. Each pint has roasted
garlic,
fresh basil, a variety of heirloom
tomatoes and extra virgin olive oil.
They will be for sale for $10 each with
funds going to help buy small kitchen
wares.
Lastly, Thanksgiving is such a big part
of my family. My wife makes her
cream cheese pie, my daughters help
with making apple crisp, my recipe of
the month and I get to work on the
feast. With the night before dedicated
to pizza and keeping it as light as
possible, I start first thing in the
morning and then go through my day
checking the stuffing, adjusting the
gravy and basting the bird every hour
as the kids watch the parade on the tv.
You too may experience my recipes
and style of food such as my sausage
stuffing, roasted butternut squash and
ready to go turkey with the
Thanksgiving-To-Go meal packages. I
began the tradition my first year here
and it grows every year.
So essentially, I get to share my family
Thanksgiving meal with all my
members at the Club, and at this time
of year, isn’t that what it’s all about?
On behalf of the entire Park Avenue
Club, I want to wish you a Happy
Thanksgiving and a bountiful holiday
season.
By Executive Chef
Arnold Kruck
MONTHLY EVENTS
BRIDAL EXPO 2013
Elegant Bridal Productions
Bridal Show and Expo
Wednesday, November 6th 2013
At 7pm
Call for early resertvations
1-888-427-4339
www.elegantbridal.com
KID’S CLUB
Friday, November 22nd
5:30-9:30pm
$15/ Child
Mom and dad, enjoy an evening
out together or with friends
while the kids hang out with
their fellow amazing club kids.
They will be entertained and
served dinner as well!
RSVP with reception
REAL ESTATE
NETWORKING GROUP
Tuesday, November 5th
6PM $25 per Person
If you are a realtor, architect,
mortgage lender, real estate
attorney,
title
company,
contractor, home inspector,
environmental
remediator,
insurance agent, landscaper,
etc. then you should be in
attendance.
This networking
group is the perfect opportunity
to enhance your professional
resources and will act as a
source for new referrals. For
more information please contact
Chairperson Shelby Rhodes via
email [email protected].
RSVP with PAC reception
973-301-8233
HOLIDAY EVENTS
ANGEL TREE
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,
and 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 and
decorated
with
names
by
Wednesday, November 6th.We ask
you to please wrap and return the
gifts with Angels attached by
Wednesday, December 11th.
HOLIDAY BRUNCH
WITH SANTA
th
Sunday, December 8
11 am ~ 11:30am ~ 1pm ~ 1:30pm
$55 per adult $22 per child
FAMILY FUN GINGERBREAD
HOUSE DECORATING
Saturday, December 14th
11am to 2pm
$22 per adult $12 per child
$27 per Gingerbread house
VICTORIAN
ANDLELIGHT
Must beC
preordered
DINNER BUFFER
Date TBD,
Call for more information
973-301-8233
NIGHT OF CABERNET
Friday, November 22th
6:30PM
$85 per Person
As the Fall settles in, we are
celebrating the changing colors
and crisp snap in the air by
showcasing Cabernet Sauvignon.
Chef Arnold & Wendy have
created a menu to pair with the
heavyweight of the red wine
world. This dinner is perfect for
the “meat & potatoes” crowd as
well as the wine connoisseur. As
diverse as the regions that grow
world class Cabernet are, so too
is the cuisine that it matches.
Come and challenge your palate
as the team compliments,
contrasts and expands the flavor
profile of Cabernet Sauvignon.
First Course
2007 Villa Maria,
Marlborough, New Zealand
Chilled Apple Wood Smoked Duck with
Warm Quinoa Salad, Cranberrry
Reductions and Fried Salsify
Second Course
2008 ChateauDe Pez,
St. Estephe, Bordeaux, France
Baby Veal Osso Buco with Truffle
Risotto, Haricot Vert and Walnut
Germolatta
Third Course
2009 Louis Martini,
Alexander Valley, California
Grilled Lamb Loin Chop, Roasted
Pearl Onions, Braised Swiss Chard, Fried
Rosemary and Dijon Jus
Third Course
2009 Cakebread Cabernet,
Napa Valley, California
Pan Roasted Sirloin with Fingerling
Potato Chips, Autmun Ratatouille and
Pancetta Bleu Cheese Tapenade
Dessert Course
2011 Carnivore, California
Port Roached Bosc Pear, Cyprus Grove
Midnight Moon Goat Cheese and
Marcona Almonds
SOCIAL CLUBS SPOTLIGHT
Tuesday, November 5
6pm
$60 per person
th
(includes food, beer/wine, & cigar sampler)
What would a year of Cigar
Club be without having the
manufacturer for the cigar of
the year out for a visit?! This
month we welcome My
Father Cigars makers of the
Flor De Las Antillas, this
year’s cigar of the year. The
Garcia family has deep roots
in the cigar industry and
their products show it. Join
us for an evening on the
patio with My Father Cigars.
PLEASE RSVP TO JOHN PASSANTINO
([email protected])
ST
BY FRIDAY, NOVEMBER 1 .
WOMEN’S CLUB
Chocolate Therapy
Tuesday, November 12th
6:30pm
$25 per person
What many know intuitively,
science is now validating—that
chocolate is a health food!
With hundreds of active
components,
its
complex
chemistry helps many of our
body’s systems. Learn to
choose among the varieties of
chocolates, and understand
how our heart, immune
system, skin, brain and overall
endurance can benefit. Enjoy
a range of samples which will
be included to educate our
palates, as well.
FRENCH CLUB
Tuesday, November 19th
6pm $25 per person
Celebrate French culture &
enjoy some history, take a
tour & learn vocabulary from
the best of French society.
We will also be sampling
Chef’s creations that best
reflect the cuisine of this
month’s
surprise
region
paired
with
a
delicious
aperitif. We welcome all
members regardless of your
French speaking abilities.
of the Month
CRANTASTIC
SPICE COCKTAIL
MAH JONG
Wednesday, November 20th
6:30pm
$10 per person
Every third Wednesday of
the
month,
join
your
fabulous fellow members, of
varying Mah Jong talent, for
this great way to make new
friends and build our PAC
community. If you have a
Mah Jong tile set, please
bring it along to ensure that
everyone can play. Crudités
will be served and A La
Carte beverages will be
available to order.
Mah Jong
CIGAR CLUB
Cocktail
*2 ounces Aperol
*1 ounce Lillet Blanc
*Ice
*4 ounces hard cider
*4 dashes CranberryAnise Bitters or
Peychaud's bitters
Thursday, November 21st
6:30pm
$45 per person
Wine
Enthusiast
Club
Menu
Roasted Butternut Squash Soup with
Fried Sage
Sweet Potato Gnocchi with Wild
Mushroom Cream
Roast Pork Tenderloin with Fig Glaze
with Caramelized Carrot Puree
Thanksgiving Stack of Herbed Sage
Stuffing, Roasted Sliced Turkey, Pan
Gravy and Cranberry Chutney
Duet of Pecan Pie Squares and
Pumpkin Tart with Chocolate Sauce
PLEASE RSVP TO MARC CARUSO
([email protected])
TH
BY THURSDAY, NOVEMBER 14 .
*Orange wedge
*13 cranberries
*Three 1-inch pieces
crystallized ginger
(2 minced and 1 whole for
garnish )
WINE ENTHUSIASTS CLUB
Come celebrate Thanksgiving
with
your
fellow
wine
enthusiasts’ members. There
will be a traditional 4 course
feast for us to pair our wines to
(plus dessert). In the spirit of
Thanksgiving, a portion of the
event price will be donated to
the Community Food Bank of
New Jersey, a PAC charity.
Please bring one 750ml bottle
per person to pair with Chef’s
delectable Thanksgiving themed
small plates.
TOTAL TIME: 5 MIN
SERVINGS: Makes 1
drink
Women’s Club
In a cocktail shaker,
muddle the orange
wedge
with
10
cranberries & the
minced ginger. Add
the Aperol, Lillet
Blanc, bitters & ice.
Shake well. Doublestrain the drink into
an ice-filled Collins
glass & top off with
the hard cider.
Garnish with the 3
remaining berries &
the slice of ginger
skewered
on
a
toothpick.
Enjoy!
Park Avenue Club “Thanksgiving To-Go”
Due to the overwhelming success of last year’s “Thanksgiving at Home” and
to efficiently expedite all orders, We will no longer accept phone orders.
Please use this form to ensure your order is fulfilled accurately and on time.
Place your order by Email to [email protected]
Fax to 973-301-2348 or in person at Park Avenue Club Reception
All orders must be placed between
Monday, November 5th and Friday, November 22nd and
can be picked up on Wednesday, November 27th from 3:00 to 8:00pm.
MEMBER NAME: _____________________ACCT#_______PHONE____________
PACKAGES (a la carte menu items available on back)
PRICE
QUANITY
FAMILY PACKAGE (Feeds 8 to 12 People) includes:
Appetizers: Fresh Vegetable Crudités with Dip & Imported and Domestic Cheeses
Main Course: 15 Pound Farm Fresh Turkey (uncooked)
Side Dishes: (please choose 6)
___Herbed Stuffing
___Caesar Salad
___Au Gratin Potatoes
___Sausage Stuffing
___Green Bean Almandine
___Honey Glazed
Carrots
$450.00
___Roast Maple Butternut Squash ___Roasted Garlic Mashed Potatoes
(plus tax)
___Caramelized Acorn Squash
__Candied Yams
___Mixed Baby Lettuces with Assorted Dressings
Accompaniments: Giblet Gravy, Fresh Cranberry Sauce & Club Baked Dinner Rolls
Dessert: (please choose 2)
___Pumpkin Pie
___Chocolate Cake
___Pecan Tart ___Apple Pie
FAMILY & FRIENDS PACKAGE (Feeds 12 to 20 People) includes:
Appetizers: Fresh Vegetable Crudités with Dip & Imported and Domestic Cheeses
Main Course: 24 Pound Farm Fresh Turkey (uncooked)
Side Dishes: (please choose 9)
___Herbed Stuffing
___Caesar Salad
___Sausage Stuffing
___Green Bean Almandine ___Honey Glazed Carrots
___Candied Yams
August 21, 2013
___Au Gratin Potatoes
___Roast Maple Butternut Squash
$750.00
___Roasted Garlic Mashed Potatoes
___Caramelized Acorn Squash
(plus tax)
___Mixed Baby Lettuces with Assorted Dressings
Accompaniments: Giblet Gravy, Fresh Cranberry Sauce & Club Baked Dinner Rolls
Dessert: (please choose 3)
___Pumpkin Pie
___Chocolate Cake
___Pecan Tart ___Apple
FAMILY STYLE MENU ITEMS
PRICE
PRICES ARE BASED TO SERVE 8 TO 12
INDIVIDUALLY PRICED MENU ITEMS
PRICE
Quantity
PEOPLE
Imported & Domestic Cheese Display
Vegetable Crudités Display
Italian Antipasto Display
16 Pound Brined, Uncooked Seasoned Turkey
(serves 8 to 12 people)
24 Pound Brined, Uncooked Seasoned Turkey
(serves 12 to 24 people)
DESSERTS
PRICE
Pumpkin Pie
$27 each
Flourless Chocolate Cake
$36 each
Apple Pie
$29 each
Pecan Tart
$29 each
$6
per person
$6
per person
$7
per person
$75
$100
Quantity
Herbed Stuffing
$27
Sausage Stuffing
$27
Garlic Mashed Potatoes
Au Gratin Potatoes
Quantity
By$27
Executive Chef
$27 Arnold Kruck
Roasted Candied Yams
$27
Caramelized Acorn Squash
$27
Roast Maple Butternut Squash
$27
Green Beans Almandine
Honey Glazed Carrots
Baby Mixed Lettuces
Caesar Salad
Blue Cheese Dressing (1 quart)
Balsamic Dressing (1 quart)
Caesar Dressing (1 quart)
Sage Pan Gravy (1 quart)
$22
$22
$17
$20
$6
$6
$8
$9
Cranberry Orange Sauce (1 quart)
$9
Please Note: All items are subject to 7% NJ Sales Tax
MEMBER HIGHLIGHTS
Kate Howard
&
Mike Gormley
August 24, 2013
Jennifer Troch
&
Brian Hobby
Congratulations Newlyweds
September 28, 2013
University of Richmond
Alumni Wine Tasting
Members Tara and Mike Zinna (front center)
& Chuck Nees (Far left back row)
Recipe
Of the month
NEW MEMBERS
Lance Williams
Jim & Sue Torney
Tim & Dawn Collins
Debby & Ira Gordon
Richard & Cara Irwin
Heidi Chen
Robert Kelly
Juan Ramon Alaix
James & Carol Hunter
Stephen & Rosalie
Andolino
Frank Barra &
Kathryn Doster
Amy & Michael Flavin
Michael Tormey
PHOTOS FROM OCTOBER’S CIGAR CLUB
WITH NIMISH DESAI FROM ROCKY PATEL CIGARS
For Apples
5 large tart apples (2 to 3 lb),
Granny Smith or Pippin
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
1 teaspoon grated lemon zest
½ cup superfine sugar
For Crisp Topping
2 cups flour
1 cup granulated or firmly
packed light brown sugar
1 cup butter
Into a medium mixing bowl, sift flour, blend in sugar.
Cut in butter with a pastry blender or fingertips until mixture
resembles coarse crumbs.
APPLE CRISP
Humble and homey, a
crisp is a baked dessert
of fruit with a crumb
topping of butter, flour
and sugar. Crisps are at
their best served hot or
warm. They can be
prepared ahead and
baked during the main
part of the meal.
Preheat oven to 350 degrees. Peel, core, and slice apples.
Place apples in a greased shallow, 2 quart ovenproof dish.
Sprinkle vanilla, lemon rind, cinnamon and sugar over apples.
Sprinkle crisp topping over apples, covering them completely
with crumbs. Bake until crumbs are golden and apples are
tender when pierced with the tip of a sharp knife (30-45
minutes).
If top browns before apples are cooked
throughout, then cover with aluminum foil and lower
temperature
325 degrees.
Note - to
If thicker
syrup
Serve hot or at room temperature with whipped cream or
is preferred, toss
vanilla ice cream and enjoy! Serves 6.
apples in 1 to 1 1/2
MONTHLY EVENTS
Thanksgiving
To-Go
Place your order by Email to
[email protected]
Fax to 973-301-2348 or in person at
Park Avenue Club Reception
WE WILL NO LONGER ACCEPT PHONE ORDERS
PACKAGES
Complete FAMILY Package Feeds 8 to 12 People
Complete FAMILY & FRIENDS Package Feeds 12 to 20 People
$450
$750
16 POUND BRINED, SEASONED TURKEY
(8 to 12 people)
24 POUND BRINED, SEASONED TURKEY $100
(12 to 24 people)
PRICES FOR THE FOLLOWING ITEMS ON INDIVIDUAL BASIS
IMPORTED AND DOMESTIC CHEESE DISPLAY
VEGETABLE CRUDITÉS DISPLAY
ITALIAN ANTIPASTO DISPLAY
$ 6 person
$ 6 person
$ 7 person
ALL PRICES ARE BASED TO FEED 8 TO 12 PEOPLE
HERBED STUFFING
SAUSAGE STUFFING
GARLIC MASHED POTATOES
AU GRATIN POTATOES
ROASTED CANDIED YAMS
CARAMELIZED ACORN SQUASH
ROAST MAPLE BUTTERNUT SQUASH
GREEN BEANS ALMANDINE
$27
$27
$27
$27
$27
$27
$27
$22
HONEY GLAZED CARROTS
BABY MIXED LETTUCES
CAESAR SALAD
BLUE CHEESE DRESSING 1qt
BALSAMIC DRESSING 1qt
CAESAR DRESSING 1qt
SAGE PAN GRAVY 1qt
CRANBERRY ORANGE SAUCE 1qt
DESSERTS
PUMPKIN PIE each
FLOURLESS CHOCOLATE CAKE each
APPLE PIE each
PECAN TART each
$27
$36
$29
$29
Please Note: 7% Sales Tax applied to all items
Orders may be placed Monday, November 5th to Friday November 22nd.
Picked up on Wednesday, November 27th ~ 3:00 to 8:00 pm
~ORDER FORM IS ON THE BACK OF THIS PAGE~
Catering Board
The Holidays are upon us!
Do not forget to reserve your date for
that company holiday party
or family gathering.
Catering Managers:
Cindy Basurco & Inez Bennett
$75
Call (973) 301-8233
Or Email [email protected]
$22
$17
$20
$6
$6
$8
$9
$9
November 2013
Sunday
Monday
Tuesday
Wednesday
Thursday
BYOB: No Corkage Fee for
Members $20 savings
(Tuesdays Only)
Cellar Selections: Discounted
Wines Selected by Sommelier 50%
Savings
Power Breakfast: Discounted
Breakfast Buffet 50% Savings
3
4
Friday
1
Saturday
2
Evening Dining
Evening Dining
5
6
Power Breakfast
7
8
9
Bridal Show
Expo
Cigar Club
BYOB
CLUB CLOSED
10
Evening Dining
11
12
Evening Dining
13
Evening Dining
14
Evening Dining
15
Evening Dining
16
Power Breakfast
Real Estate
Networking
Women’s Group
BYOB
Evening Dining
CLUB CLOSED
17
18
19
Evening Dining
20
Evening Dining
22
Night of Cabernet
Kids Club
21
Power Breakfast
French Club
CLUB CLOSED
24
25
BYOB
Mah Jong
Evening Dining
Power Breakfast
27
First Night of
Chanukah
Evening Dining
28
BYOB
CLUB CLOSED
Evening Dining
Evening Dining
23
WEC
Evening Dining
26
Evening Dining
Evening Dining
CLUB CLOSED
Evening Dining
29
Evening Dining
30
EVENING
DINING ONLY
All monthly events require a reservation; please RSVP with reception at (973) 301-8233
Evening Dining
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: Ashley Abbington....... [email protected]
Evening Reception: Michelle Vargas………[email protected]
PARK AVENUE CLUB
184 Park Avenue
Florham Park, NJ 07932