Club Chefs of Connecticut

<%@ Language=Javascript %> Club Chefs of Connecticut

April 22, 2008

The Club Chefs of Connecticut would like to extend its gratitude to General Manager Eric Flynn and Executive Chef Keith Armstrong for treating each one of us as if we were members at their special and beautiful facility. Chef Armstrong and staff are to be commended for their culinary efforts and setting a new bar for club cuisine.

We were all extraordinarily fortunate to have a number of individuals in attendance for this last meeting of the season, first was the opportunity to spend the afternoon with David Kenerek’s family, in which our charity is named. A check made out to David’s Treasure Tree in the amount of $10,000.00 was presented to Mrs. Kanerek and Mr. Bennett who expressed that this was a proud moment for their family and are eternally grateful for its continued success.

Belinda Foster and Kari Pollak from the Stamford Hospital Foundation were on hand and responsible for much of our showcase events success, setting up the invitations, ticket sales and auction items that were sold at our showcase event.

Bovine Geneticist Dr. Antonio Calles of Heartbrand Beef in Waxahachie Texas with Brad Jenkins discussed in great detail their amazing Akaushi Beef. Dr. Calles has been working on this program for the past 12 years and has spoken around the world about this special product, most recently at the Greenbrier. www.heartbrandbeef.com

Rick Bishop with Dr. Lawrence W. Bartholf, D.V.M. from Hudson Valley Foie Gras
In Ferndale, New York answered many questions regarding the humane “Cage Free” treatment of animals and how they are dealing with difficult advocates and lobbyists. Rick has offered an open invitation to our group to visit with him and his staff at the farm. info@hudsonvalleyfoiegras.com

The professionally driven staff at Dairyland starting with Owner Chris Pappas who has been very supportive of our organization, Jeff Tantillo, Jeff Seiden, Nicola Zanghi and Dan Scovati who’s support is greatly appreciated.

Most importantly, thank you to all of the Club Chefs of Connecticut members for understanding that each chef makes a difference. Please if your dues have not yet paid you can send payment of $350.00 to our Treasurer Chef Carey Favreau at Glen Arbor Golf Club 234 Bedford Center Road Bedford Hills, NY 10507.

Keep an eye out for website updates

Our next get together: General Manager Wayne Kregling and Executive Chef Stosh Wegerzyn have graciously offered Brownson Country Club in August for our CCC Golf Outing. TBD

Have a Safe and Healthy Season, and thank you for your commitment to our great organization.

Mark LeMoult
President, CCC

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