Club Chefs of Connecticut

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Minutes from the April 24, 2007 meeting held at Shore Haven G.C.
Hosted by Executive Chef James Rosenbaur and General Manager Erik R. Horwedel, CCM.

Guest Appearances

Lunch and discussion on organic and sustainable cuisine from Chef Michel Nischan owner of the “Dressing Room” restaurant in Westport, CT.
Kristin Kolk and Jennifer Reiley from World Wide Wines poured an array of their delicious organic wines for our luncheon.
Don and Eve McCormick from Laughing Duck Farms in Upstate New York brought us a nice selection of their organic micro greens to try. info@laughingduckfarm.com

Treasure’s Report

CCC account balance is in strong standing with a balance of $17,000.00
All clubs that have paid their dues paid by May 1, 2007 will receive Certified Club Chefs of Connecticut Certificate in “Good Standing” 60 % of clubs are now current.
Our showcase in November last year brought in a total of $8650.00 to David’s Treasure Tree at the Stamford Hospital.

President’s Report

Our Vice President Executive Chef Jeffery G. Perez CCC. was sorely missed having to fulfill his civic duty and was responsible for much of the quality information given out at this meeting.
Discussion of Italy trip and proposed itinerary, (posted on our web site) survey shows that early February is the best time for chefs to attend, airfare at that time should also be more affordable. Club Chefs will need at least12 participants for this trip.
Executive Chef Mark LeMoult and General Manager Brian Gillespie have offered Tamarack Country Club to the Club Chef’s for their 3rd annual Golf outing in August. Date to be determined.
Culinary Institute of America bus trip in September with Lecture/Discussion and dinner at the Escoffier Room. Details to be determined.
The Greenbrier is a worth while trip in late October and was discussed that an organized Club Chefs of Connecticut group could be planned.

President’s Report Extended

We are currently seeking a host site for our October meeting. If your club is interested please contact me at chefmark@tamarackcountryclub.com
Our website is expanding and welcoming your thoughts, please bring your ideas to our monthly meetings so that we can ensure that our organization is moving forward in the right direction.
Early November trip to New York City’s finest eateries is in the works, please feel free to contact us with your thoughts. We would like to keep the trip to two establishments.
Napa and Co. opened in the Stamford Courtyard Marriot and has been given an Excellent in the NY Times. Executive Chef Bill Taibe was one of our attendee’s for Jeff and Nancy’s crazy Vermont Cheese tour. It is worth the trip.

Culinary Showcase Information

Thanks to Executive Chef Richard Scully and General Manager Issam A. Kadi CCM. At Woodway Country Club for offering to host our annual showcase on Monday November 26, 2007.
There was discussion about the Club Showcase pricing and past tickets, last year our tickets were $75.00 each and $25.00 for additional club members at the door.
If there are clubs that are willing to offer an auction item for our November 26, 2007 showcase at Woodway Country Club such as golf rounds with lunch on slower days or something from your “Pro Shop” please contact Executive Chef Bruce Egdahl at the Round Hill Club (203) 869-2350

Other Interesting Info

Our own Nancy White, Stewardess at Pequot Yacht Club in Southport recognized the Celebration of The Connecticut Farmland Trust being held Sunday September 9, 2007 If you would like to participate you can get information at info@ctfarmland.org or phone (860) 247-0202 “Preserve Connecticut Farms” There is a loss of approximately 4000 square acres of rich farm land every year in CT due to track development.
There is an Organic market every Thursday located in the Westport Country Playhouse. If your there say hello to Chef Michel at the “Dressing Room”

Closing Comments

Thank you to all of our participating members for making this organization a continued success and to Shorehaven Golf Club for their generosity. Have a safe and healthy season.

Mark LeMoult
President, CCC

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