I hope this letter finds you all happy and healthy. It seems like April sped by very quickly and May is not moving any more slowly. I’m sure there are plans already in place for the Memorial Day weekend. As usual, the clubs will have their functions, outings, and other special events. This is usually a time when extra hands are needed, so please feel free to contact me if you are in need of help and I will do my best to help you.
Last Monday, we had our General meeting at Allegheny Country Club. Chef Inzinga presided over the Anything Goes Competition. There were two contestants for this Petit Fours competition: Jonathan White (a student at WCCC who also works at St Claire CC) and Kathleen Garland. Both did a very nice job. Jonathan won with a Pate Brisee filled with Cranberry Mousse, Chocolate Ganache mirror, mini baked Meringue, Garnished with Gold spray, Gold ribbon, and Silver Pearl. The judges were Will Racine CEPC and Bill Hunt CEC, CCE, AAC. Thank you everyone for making the competition happen.
GM Justin Kolanz and Exec Chef Dustin Bates as well as the rest of the team from Allegheny Country Club welcomed us with open arms at the meeting and provided us with a wonderful evening. We started the evening at 6:30 pm with a few Hors D’ Oeuvres, crab cakes, and miniature tacos. The meeting started with the usual business, then a presentation on sustainable Salmon by Bill Bradford, Marketing Coordinator of Samuels Seafood Co. and Bill Hewitt Sales Manager – East Coast from Verlasso Salmon. Both gentlemen gave an impressive & positive outlook on the future of Salmon. Mr. Hewitt showed a video about the process of producing sustainable salmon takes place in South America off the coast of Patgonia where the waters are much cooler. Verlasso has a farming areas and processing plants right there so the product is kept as fresh as possible without having to freeze it. Thank you gentleman for a wonderfully informative seminar.
There were 48 – 50 in attendance. This was the first time that the meeting was attended by a few members of the Club Managers Association as well. I was happy to see a few new faces, as well as an increase in the general attendance. Everyone seemed impressed and were happy to attend. Other members from Samuels also attended, including Mike Spallato, Sales Representative (local) & Thomas Caruso Vice President of Sales. Both Bill Bradford & Thomas Caruso came in from Philadelphia.
After the presentation, Justin Kolanz and Dustin Bates greeted and thanked the membership for coming. Dustin talked about the buffet he had planned. Dustin and his staff prepared a buffet with seared salmon, braised short ribs, chicken, and a pasta dish. The food was great and everyone seemed to be enjoying themselves and having good conversation. Thank you once again Justin & Dustin for your warm hospitality.
Our next meeting will be on May 21st at Common Plea Caterers in The Strip, hosted by Corp. Exec Chef Adam Gooch. More information will follow.
Lastly, Chef Buskey and I are always looking for new educational and fun things to bring to the meetings. If you have any suggestions on what interests you, please contact Chef Buskey or myself. The 2019 calendar is open so please let us know.
Rikk Panzera CEC, CCE, AAC