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December 12, 2008Fellow Chefs,As we go through these changing times, it is more apparent than ever that nothing will be taken for granted. The Club Chefs of Connecticut understand this and are eternally grateful for your commitment and ongoing support of our great organization. It takes many dedicated individuals, such as you, and much planning to put together such an evening, as you all know, and this says much about a Manager, Chef and Crew. Thank you to General Manager Tim Clinton, Executive Chef Jeffery Perez, F & B Director Tom Dando, Sous Chef John Boland and the rest of the Fairview team. You are all commended for your extraordinary efforts in making our 14th Annual Gala Benefit a night to remember! Our charity, “David’s Treasure Tree”, at the Stamford Hospital, w ill receive a generous donation that will ensure the toy closet’s continued success. Our Next CCC Event
Location: “Primizie and Per Se”
Date: Tuesday, January 20, 2009
Time: 9:00 AM Stamford Marriott for bus pick up
Expense: $375.00 per Chef (see www.perseny.com for restaurant details)
Jacket and Tie are required. The Club Chefs of Connecticut are honored to attend a Sous Vide cooking demonstration at Chef Thomas Keller’s Restaurant “Per Se” in New York City. Our day will begin with Thomas Keller’s Chef de Cuisine Jonathan Benno at the Primizie warehouse as he fills his market basket prior to our lavishly prepared luncheon.
Jonathan Benno, “2006 Food & Wine Best New Chef Recipient”, will prepare a five course degustacion tasting menu with matching wines in his 3 star Michelin restaurant. This is a unique opportunity that is sure to be the culinary memory of a lifetime.
All chefs will receive a copy of Thomas Keller’s new book: “Under Pressure-Cooking Sous Vide” which will be autographed by Thomas Keller and Jonathan Benno. Space is limited, so please RSVP to jeff@fairviewcountryclub.org. Due to this unique venue, only payment in advance will secure your reservation. Please mail payment of $375.00 to: Fairview Country Club, 1241 King Street, Greenwich, CT. 06831, attention Chef Perez
Thank you,
Mark LeMoult
President, CCC
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