2011 Holiday Showcase Gala Benefit

	Where: Wee Burn Country Club Date: Monday November 28, 2011 Time: 6:00 PM Chefs and Tables Ready

CALLING ALL CHEFS!!!

		Our 17th Annual Showcase Gala Benefit which supports the Stamford Hospital Foundation’s David’s Treasure Tree, takes place in just a few short weeks. Make sure that you have registered all of your information in so that we may reserve your table for the event. RSVP to: Wayne Kreglingwayne@brownsoncc.com

Monday Nov 28, 2011

Our Annual Holiday Showcase Benefit will be held at Wee Burn Country Club. GM Warren Burdock and Chef Bob Blakeslee will be hosting our very special event for David’s Treasure Tree and The Stamford Hospital Foundation this year.

Tuesday Dec 13, 2011

Spouses Holiday Dinner at Jean Louis in Greenwich, Bring your significant other for an evening of great food and festivities. 6:30-9:30pm

Jan 9th –Jan 16th

Tour of Provence, France a culinary tour of Provence featuring 2 days at the annual truffles festival and a cooking class at the 3 star Michelin 'Maison Pic" in Valence.

Tuesday February 7th

The CCMA and the CCC are teaming up to provide a day of excellent education to our members at Round Hill Country Club. Mike Holtzman of Profitable Food Facilities Inc will enlightening us on Managing and controlling costs in a challenging business environment.

Tuesday March 20th 2012

Official State Luncheon with Ex-White House Chef Walter Scheib
Serving the First Family of the United States for 11 years, from planning State Dinners that paid tribute to world leaders such as Nelson Mandela to creating a repertoire of First Lady Lunches to orchestrating barbecues for thousands of guests on the South Lawn. Indian Harbor Golf Clubs GM David Foster and Chef Todd McGarvey have offered their great facility for this special event.

Tuesday April 17th 2012

Bordeaux, Burgundy & Beyond
with Kevin Zraly

Chef Max Knoepfel of Westchester Country Club is proud to announce “PART 2” with Master Sommelier Kevin Zraly of the Windows on the World Wine School…..If it’s anything like our last meeting with Kevin it is sure be one to remember!!!

Special Thanks to:

Quint Smith of Stamford Yacht Club
Chef Quint was instrumental in putting together an educational day for the chefs on three different farms, Quint prepared a Four Course lunch for us out of two portable wood burning ovens. It was tasty and delicious!!!

Amba Farms Liz Taggert,
Liz has tirelessly spent the past four years cultivating an amazing world of wild and edible landscape which all of the chefs enjoyed. Liz made all of us feel welcome while we enjoyed lunch in her garage out of the wood ovens.

Concierge Foods Mark Alverez
Mark opened a new Farmers warehouse space in Bedford, NY. He is working closely with local farms and chefs while closing the gap between the two.

Snow Hill Farms Heather Gunshor
Snow Hill Farm’s primary crop is grass-fed all natural certified Black Angus Beef.  Snow Hill Farm grows its own hay, builds healthy soils through the practice of composting and sustainably harvested firewood and produces wood chips from Snow Hill Farm’s forested land. Additionally, Snow Hill Farm has working apiaries which produce our own wildflower honey available in the late fall.

Thank you for your support of this great organization

Jeffery G. Perez, CCC
President
Club Chefs of Connecticut