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September 26, 2007 Fellow Chefs, The Club Chefs of Connecticut would like to applaud Dr. Henry Wainer and his professional staff at Sid Wainer and Sons Specialty Produce and Foods for an outstanding performance in hospitality and service. From start to finish our tour was informative and delicious. Theresa, Jason, Chip and Gary “twinkle toes” Munroe brought us to all areas of their facility. The amount of specialty produce was overwhelming, even to the trained chef. We were all given the opportunity to sample anything within arms reach, and sample we did! From garlic chives to popcorn shoots, dozens of different micro greens, cheeses, house curries, honeys and vinegars. Executive Corporate Chef Jim Maxwell and his culinary team did an excellent job treating us to a wonderful finger food luncheon which included many of their terrific ingredients like Smoked Pepper Bacon and Grilled Chicken, Rattlesnake Bean Chili, Sausages, Cheeses, Fruits and Spreads. Before heading out to “Jansal Valley Farm” Dr. Wainer took time to discuss with us the history and future of his company and his vision for sustainable local farm land. Hermann our bus driver did a great job getting us around as we headed towards the coast on our way to Jansal Valley Farm. We were greeted by Milton who walked us through rows and rows of crisp vegetables, herbs and berries. Baby greens that were grown together and looked like a salad ready to be tossed. This is truly a special place driven by a passionate and knowledgeable staff. To those who could not attend we are sorry and understand that scheduling doesn’t always work out, perhaps another trip in the future? If your club is not current with dues don’t worry, you can download the CCC dues form on our website at and submit it on the day of the trip. If you’re not sure that your club is current you can reach our treasurer Carey Favreau at Glen Arbor Golf Club by phone or e-mail. Our Web Master Mary Callahan has offered a great suggestion to the Club Chefs and that is to have each chef e-mail a signature dish of theirs to her and it will be placed on our web site. Please feel free to snap a shot of a dish you are proud of and e-mail it to Mary at mary341@optonline.net and it will soon be available to view on our site. We are also working on updating our membership directory and would like to include the names of your sous chefs. Please forward your sous chefs first and last name to chefmark@tamarackcountryclub.com and we will ensure that he/she receives proper CCC recognition. I look forward to hearing from you, Mark LeMoult For
questions about this site, contact webmaster Mary Callahan |
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