UPCOMING BISTRO DINNER IN JULY BLD Restaurant With Chef

July-Sep 2010
Don’t forget! Our
Club Members and Purveyors,
who help us throughout the year.
AAA Food Source
Accolade Brands
253 ximeno avenue . long beach . ca . 90803
Air Tahiti Nui
www.clubculinaire.us
Bakon USA
Bread Los Angeles
Dear Chefs, Members and Friends
Club Med
of the Club Culinaire:
Contessa Food Products
Dandy Don's Ice Cream
th
It was a pleasure to see you all at the 30 Annual Pic- Danko Foods
DiVine Wine Co.
nic des Chefs. What a great success it was, thanks to
Ecospring
all of you who came to help, to eat and to have a great Eco Products
time while supporting the Club! We had great food,
Emil’s Swiss Pastries
wine and beer, aperitifs, an anniversary cake, games, Eternal Water
Fabrique Delices
amazing bands and entertainment and most of all, all
Fish King
our friends were there to make it an amazing mileGlendora Quiche Company
stone and celebrate in style.
Goldberg & Solovy Foods
Gourmet Imports
Kora is now working on the 2nd Annual Trade Show
Hollywood & Wine
that will take place on August 23, more information on International Vineyards
Jacques Bakery
page 5. Also, make sure not to miss the upcoming
Kenter Farms
Chefs a Table events as well as Bistro Dinners and
K&M Meat Co.
other member's events. Check the website for up-toLA Patisserie
date information: www.clubculinaire.us . Also on the
LA Specialty
website, you will find the links to our charities, the
Maple Leaf Farms
Concern Foundation for Cancer Research and the Hope Matfer Bourgeat Inc.
Program at CHLA.
Maxiebev Coffee and Tea Co.
Metzler Family Farms
I wish you all a great summer, full of friendship, good Michel Cordon Bleu
Newport Meat
business and health! I hope to see you at the next
Pain du Jour
Club Event.
Paul Young Fine Wines
Pernod Ricard USA
Petrovich Caviar
Culinary regards,
Promofood
Ramos Torres Winery
Sebastien Pfeiffer
Regal Wine Company
President
Regency Wines & Spirits
310-358-3926
Republica del Cacao
sebpfeiffer@hotmail.com
Rougie America
Rosenthal—Malibu Estate
Santa Monica Seafood
Savory Gourmet
Sir Michael Party Rentals
UPCOMING BISTRO DINNER IN JULY
Scarborough Farms
Date To Be Announced
Southern Wine & Spirits
Sweet Temptations
BLD Restaurant
Sysco
With Chef Neal Fraser
Tahitian Gold Co.
7450 Beverly Blvd.
Transat Trade Co.
Tru Wines
Los Angeles, CA 90036
Universal Seafood
(323) 930-9744
Valrhona Chocolate Inc.
3 course dinner paired with wine
Vinifera For Life
$35++ members
West Central Produce Inc.
$45++ non-members
White Toque Inc
818 652 5312
818 390 3888
310 662 1863
310 533 3939
323 201 3953
310 582 0099
310 832 8000
818 994 0111
949 249 8883
310 779 9556
310 570 0682
303 449 1876
310 820 2666
949 422 5588
510 441 9500
818 841 7368
909 394 1777
323 581 6161
626 570 6900
323 850 5558
310 402 1570
714 979 5322
818 768 5545
800 585 5323
323 773 9806
562 741 2200
714 642 9250
818 782 0792
909 394 7301
559-264-3738
323 766 0801
949 474 4040
310 399 4870
323 222 2003
818 636 2810
310 572 4454
323 231 1430
559 419 9159
800 467-5889
310 452 9625
562 537-3656
949 266 7965
310 456 1392
310 886 7900
310 391 5422
323 225 5466
805 483 9113
310 704 3096
323 7311122
909 595 9595
310 456 0856
310 516 6799
818 753 9453
818 764-2800
310 277 0401
949 400-7219
213 629 3600
510 748 0452
Club Culinaire of French Cuisine
M ember ship Car d
NEW
MEMBERS
Receive discounts and offers at our Club restaurants and businesses. If you would like to
offer a discount please email us.
New Offer: Give Your Business a Facelift!
Special offer to all Club Culinaire members . Free
consultation ( up to 1.5 hours ) for a super low
budget restaurant/business makeover. We can
remake your restaurant or business in a short
time, with a small budget . Prepare yourself for
fall and attract more customers. Rejuvenate!
Check our website at
www.stylishmansion.com and
click 'media' to see 'before'
and 'after' the makeover. We
have 12 years of experience in
interior design in both Holland and US of residential and
commercial spaces . Call 949295-3459 or email gentia.gigi@gmail.com
Gentia Luyckx
668 N Coast Hwy #190
Laguna Beach, CA 92651
T 949 295 3459
Email: gentia.gigi@gmail.com
Website:
www.stylishmansion.com
Gentia Luyckx is a designer
and creative consultant. She
designs both commercial and
residential interiors next to
event and trade show design.
At the moment she is designing
spaces for people to enjoy
being, living, loving and
working.
Since 1997, she has been
participating as a TV host/
designer for several TV Interior
Make-Over shows in both
Go to the Club Culinaire
Holland
and
the
US, amongst the Dutch
website to view additional offers.
shows: Restaurant Make Over en House and
Garden and in the US with Merge, where
Gentia was the co-host/designer next to Lisa
Rinna. She is a creative consultant for
The r esults of the Gr een Car d Lotter y ar e now
available at www.dvlotter y.stat.gov. To enr oll into enterprises, advises them about trends, and
translates the company's philosophy into their
the next lotter y go to www.fr anceser vice.com
interior.
and let them help you fill out all the paper wor k
for only $ 6 1 .
Some of her Clients :Faijdherbe Investments,
Heineken, House of Television, ID TV,
USA, r ecently signed a contr act with
Bakon USA
Masmedia, RAI Amsterdam, Praxis/Maxeda
KOM A pr oducts as their exclusive USA distr ibu( DUY chain Benelux), Sara Lee/Ambi Pur,
tor . Bakon will sell, install and ser vice KOM A
pr oducts nationwide including Blast Fr eezer s, (a Tommy Hilfiger Europe
M ember News
2 -r ack capacity blast fr eezer and a linear belt
fr eezing system), Cold Stor age cabinets, Retar der Pr oofer “Sunr iser ” System. For mor e infor mation go to: www.bakonusa.com.
Ser ge Bonnet of Café Pr ovencal has many other
talents besides owning and oper ating his r estau-
Gentia recently produced on a book on how to
make your house more profitable for sale with
simple organize and styling tips.
Veronique Rousselin
1099 Vista Grande Dr
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Club Culinaire of French Cuisine
NEW MEMBERS
Mickaël Moreau - Purveyor
Morgan Joubert
T 310 845 5134
Email: mickael@gadagne-en-azurions.fr
Website: www.gadagne-en-azurions.fr
Herve Guillard - Chef Instructor
Starz Program Mentor & Faculty Advisor
for Community Outreach Club
Le Cordon Bleu College of Culinary Arts
521 East Green St.
Pasadena, Ca. 91101
T 626 229 1300
Email:
Website: www.Chefs.edu/Los-Angeles
Ideally located East of
Avignon, on the plateau
overlooking the old city;
Domaine de Gadagne en
Azurions is nestled in the
heart of Chateauneuf de
Gadagne. We are here in
a mythical place where
great wines have been
made for many centuries.
Looking at the quality of
its
terroir and
wine,
Morgan Joubert, familyowned estate decided to share its experience
worldwide.
Mickael, who has a great knowledge of wine
and eager to travel decided to venture out to
California to promote his family wine. He
studied English in Southampton where he
graduated with a Masters Degree.
The Chateauneuf de Gadagne differs from
most Côte du Rhône because of the way it’s
made but also its taste. It is actually more
comparable to a Chateauneuf du Pape’s wine
than a Côte du Rhône. Mickael’s cousin,
Denis, actually used a so called “Batonnage”
technique to round the tannins and make his
wine elegant, smooth with silky tannins.
Mickael decided to live in California not only
to avoid doing the tough labor of harvest on
the domain but also took the opportunity to
travel and discover most of west coast cities.
Finally, as a ambassador of its own wine,
Mickael will be proud to introduce the wine to
the best chefs and sommeliers of California.
Mickael said “Since I arrived in LA, I have
met so many nice persons and found LA a
very welcoming city. I am glad my family
chosen to send me here and it is a great
place to start my American adventure”
Chef Guillard has been working as a chef
instructor at Le Cordon Bleu Pasadena since
2000. He started within the Bistro as the
lunch Chef then moved to the Cafe and the
Production kitchen. A year later he started
teaching Garde-Manger for a couple of years
before moving to the Baking and Patisserie
department. He also has taught Food &
Beverage costing classes and
restaurant
management for the HRMP program. In 2010
he
was
nominated
for
the
L’esprit
d’Excellence Award.
Before teaching at CSCA, Chef Guillard was
working independently doing catering and
private chef.
Teaching and Cooking are his passions as he
grew up in a restaurant business family
where he learned a lot during his formative
years.
He was also working as a safety engineer
for a large entertainment company many
years until his passion of cooking called him
back in this field.
Claire Arnaud Aubour
De Buyer Co and LA Tropez & Co.
578 Washington Blvd
Marina del Rey, CA 90292
T 323 251 6602
Email clairecontact@yahoo.com
www.debuyer.com
3
Club Culinaire of French Cuisine
Job Bank
Bastille Day Los Angeles
W ally’s Deser t Tur tle in Rancho M ir age is
sear ching for a Chef . Please call Ar tur o Char don
at 7 6 0 5 7 4 1 4 4 3 .
July 1 1 - Bastille Day Festival at Elysian Par k fr om
noon-8 pm. Entr ance fee $ 5 only! The Club Culinair e
will be taking car e of the VIP tent again.
Paulette M acar ons in Bever ly Hills is sear ching to
hir e a pastr y cook. T 3 1 0
270 0698.
Le Petit Chateau is offer ing a special 3 July 1 4 -1 7 -Le
cour se pr ix-fixe menu thr ee
cour se dinner with 5 entr ee
choices for $ 2 8 .9 5 . T 8 1 8
7 6 9 -1 8 1 2 .
Restaur ant Hollywood &
W ine is looking for 2
seasoned sales r eps in
the Or ange county
ter r itor y. Be a par t of a
gr owing mar keting and
sales agency r epr esenting
select boutique, ar tisan
winer ies fr om Califor nia
and Or egon.
7 1 Palm Restaur ant
July 1 4 —7
is celebr ating fr om 5 -9 pm,
thr ee cour se holiday menu
including a glass of wine at
$33. T 805 653 7222.
July 1 4 - W ine Bistr o in Studio
City is having Bastille Day menu
selections and enter tainment
pr ovided by JB.
Family in Bever ly Hills is
sear ching for a live-in
Chef; r esponsibilities
include all aspects of
ser vice and housekeeping
in kitchen and dining
r ooms. Please for war d
r esumes to
ayjstaf@aol.com
Daphne Delgr ange is
sear ching for am 1 8 month position in the field
of sales and mar keting
star ting September 2 0 1 0
in the US. She will obtain
a J-1 Visa for this per iod.
Daphne.delgr ange@yahoo.fr or +3 3 6 7 5 3 2 8 8
8 6 – r esume at club office
Alexandr e Daligault is sear ching for a position in
mar keting and communication. He holds a
degr ee fr om ESC of Reims. adaligault@aol.com
M ir ko Betz is sear ching for a waiter position on
the W est Side. mir ko@ear thlink.net
Clafoutis on Sunset is sear ching for a chef and
pastr y chef. 3 1 0 6 5 9 5 2 3 3
July 1 4 - Fr enchy's Bistr o is
having a special pr e-fixe menu
at $ 3 8 and live music by Betsy
Bogar t
July 1 4 - La Cachette Bistr o is
featur ing a pr e-fixe dinner (with
choices) at $ 6 0 .
July 1 7 & 1 8 - Santa Bar bar a
Fr ench Festival both days fr om
1 1 am-7 pm at Oak Par k.
Admission is fr ee! T 8 0 5 -5 6 4 7274
M ember Events
Ever y Thur sday - Paella night at La Cachette Bistr o
July 1 0 - Concer n Foundation 3 6 th Annual Block
Par ty at Par amount Studios. Fr om 6 -1 0 pm.
Tickets $ 3 5 0 . The Club Culinair e will be having a
booth and the following chefs will be featur ing
tasting plates:
M ar ius Blin - Sofitel LA - Lemon flavor ed cr eamer
potato, tomato concasse, tuna salad
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Club Culinaire of French Cuisine
PLEASE JOIN US AT THE SECOND ANNUAL
BOUTIQUE TRADE SHOW
MONDAY, AUGUST 23, 2010
FROM 12 NOON TO 6 PM
SOFITEL HOTEL
8555 Beverly Blvd, Los Angeles, CA 90048
WHERE FINE FOOD AND WINE MEET
Our Manufacturers and Vintners will be pairing
some of the finest foods, wines & spirits.
Many new products will make their debut
at this gourmet boutique show.
Several suppliers will be offering show specials.
This is an excellent time to order for your Holiday needs.
FREE ADMISSION
To sign up go to www.clubculinaire.us
Your pass will be held at will call
Special Room Rates at are available at the Sofitel
for vendors and attendees at $205/night plus applicable taxes.
Call 310 278 5444 and ask for the reservations department.
Mention: Club Culinaire Trade Show to get this special rate.
TRADE ONLY
If you are interested in a vendor table
or need more information please call
Kora at 949 295 0506 or email kora@clubculinaire.us
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Club Culinaire of French Cuisine
June 13 - The 30th Picnic des Chefs
The day started out beautifully: Raul
Martinez with the West Central
Produce truck was the first one to
arrive. Without their help things
definitely wouldn’t be as smooth;
besides product donations, Alan Weiss
helped us with the pick-up of the
dishes from 10 of our chefs, a full pallet
of Perrier, storage of all the various
products delivered to their facilities and transportation to
and from West Central Produce to Elysian Park. It is a huge
undertaking every year and we are so grateful to all our
diligent volunteers and chefs for pitching in!
lend a hand for the only yearly fundraiser of the
Club Culinaire; we count on our members to
represent what we do best: give our guests a
fantastic day in one of LA’s most perfect
settings: Elysian Park.
In the meantime, back at Sweet Temptations,
Yvan Valentin was getting ready to load the
gigantic Republica del Cacao chocolate cake
into the Danko Foods refrigerated truck, ready to
commence its voyage to the park.
Around 11 am the sun
and our first guests
arrived (the early birds).
The shuttle busses picked
up guests along two
different loops. A map
was handed to each car
indicating
available
parking at the bottom of
the hill. Upon arrival, each
attendee received the
famous aqua blue Club
Culinaire shopping bags
with information on the
charities we
support, biodisposables
from
Bio
Products
and a program booklet in which were listed
the menu, chefs, sponsors, raffle and silent
auction prizes.
Sebastien Pfeiffer and Marius Blin were the next ones to
arrive at 7 am; followed by Desiree Nijst and Kora with the
freshly brewed coffee. All
the volunteers were very
happy to see Becky and
Scott Trotter who picked up
the croissants, pain au
chocolat and raisin breads
donated by Yvan Valentin
at 6 am. Sir Michael party
rentals started to unload the
trucks, and slowly but
surely the first student team from
the Cordon Bleu arrived as well as
the Vatel students. Bruno Laclotte
and Sebastien Pfeiffer made sure
all the equipment was dropped in its
right location. The guest and chef
bags were filled with the goodies,
Union Ice dropped off the trailer
filled with ice, and everyone was
given their job description and
assigned to the different stations.
Caffe Nico arrived to set up the coffee station; as well as
the representatives of the
wineries; the friendly
Hollywood Blonde team (the
only beer brewed right here in
Los Angeles) and Berty
Siegels & Co. to set up the
waffles. The bar was manned
again so professionally by
Pierre Truyoo, Bernard
Louberssac and Peter Miao.
Star Photography unloaded
all the props needed to shoot
some fun pictures; adults and
kids alike always go a little
gaga in their booth. As
always, it is fun to see
everyone come together to
We were so lucky to have had some great
entertainment this year provided by: Adam’s
Attic, Betsy Bogart and our fabulous DJ Richard Storey.
Jacques Cohen from the Petanque Club supervised the
petanque tournament which
was held on the volleyball
court. Caroline Laclotte and
our new member Claire
Aubour managed the kids
“bar” and the moon bouncer.
Over 1000 guests were privy
to another beautiful day
hosted by the members of the
Club Culinaire. We hope you
will check out the pictures on
our website. If you have any
pictures you would like to
share please email to us and
we will be happy post them!
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Club Culinaire of French Cuisine
PARTICIPATING WINERIES
OTHER BEVERAGES
Alizé
Eternal Artisan Water
Fresh Lemonade
Hollywood Blonde
MaxieBev Coffee
Pernod-Ricard
Perrier Sparkling Water
DiVine Wines
Mosby Winery (Santa Barbara)
Stelline Di Moscato, Sparkling
2008 Pinot Grigio
Lucca - Primativo Blend
2006 Sangiovese
Roc Michel - Rhone Blend
Domaine de Gadagne En Azurions
2008 Grande Cuvee
Montesquieu,Domaine de Gadagne
en Azurions, Cotes du Rhone
2005 Gommersol Vineyard,
Bacchante Shiraz, Barossa Valley,
Australia
2006 Splash Syrah, Santa Barbara
County
Hollywood & Wine
2007 Cordon Zinfandel
2008 Chesebro Vermentino
2007 Chesebro Sauvignon Blanc
2007 Chesebro Roussanne
2008 Chesebro Pinot Noir
2005 Chesebro Syrah
Mumm Napa
California Sparkling
Paul Young Fine Wines
Handpicked Array of Fine Wines
Regency Wines
Wisteria Wine (Anders-Lane Artisan Wines LP- California)
Terra Andina (Chile)
Vignobles Moillard (Burgundy)
Vittore Sangria (Spain)
Salisbury Vineyards
2008 Pinot Naturale (pinot noir pressed
from the skins)
2007 Reserve Pinot Noir
2007 Syrah (cool climate)
Devil Dog Red, numero dos (Cab/
Merlot)
Southern Wine & Spirits
A fine assortment of wines
On the Menu
APPETIZERS
Assorted Pâtés (Akira Hirose),
Wild Mushroom Quiche (Josie
LeBalch),
Pissaladiere (Patrice & Agnes
Martinez),
Smoked Salmon (Michel Blanchet),
Mozzarella & Tapenade (Cantare)
Artisan Breads (Jacques Bakery)
Mini Baguette (Sadie Rose)
PROVENCE
Leg of Lamb (Dominique Raynal), Tri-Tip (Francis Bey),
Flageolets (Jean-Francois Meteigner), Ratatouille (Roger
Frey & his students) and Mesclun Salad (Juan Alonso)
ALSACE
Potato Salad (Gilles Arzur), Golden Beet Salad with Goat
Cheese & Arugula (Joe Miller),
Alsatian Savory Tarts (Marius Blin),
Pretzel Rolls (LA Brea Bakery) and Grilled Garlic Sausages
(Fabrique Delices)
BRITANNY
Seafood Fricassée (Andre Angles),
Macedoine (Fred Castan), Rice Pilaf (Marius Blin)
Artichoke Salad (Joshua Smith)
PARIS
Rotisserie Chicken (Sebastien Archambault),
French Fries & Dijon Mustard
Frisée Salad with Duck, Bacon and Croutons (Neal Fraser)
FROMAGES ET DESSERTS
Enormous Republica del Cacao Chocolate Cake
(Yvan Valentin)
Gigantic French and International
Cheese Platter
(West Central Produce, LA Specialty,
Chef’s Warehouse)
Baguettes (Bread LA)
Clafoutis aux Cerises (Pamela Berson)
Waffles, Whipped Cream &
Strawberries (Berty Siegels)
Sundae Ice Cream Bar (Dandy Don’s
Home Made Ice Cream)
TruWines
Special Selection by Pierre Truyoo
Vins de Provence
Château de Saint Martin
Château d'Esclans
Château Elie Sumeire
Château Minuty
Château Sainte Roseline
Les Vignerons de Grimaud
Maitres Vignerons de la Presqu'île de St
Tropez
9
Club Culinaire of French Cuisine
Picnic des Chefs - Our Friendly Volunteers
Park Coordinators
Door
Kora Kroep, Laurie
Sebastien Pfeiffer (Sofitel LA)
Sammers, Dan Ketelaars &
Bruno Laclotte (Regency Wines)
Todd Harl (Danko Foods),
Appetizers
Becky Trotter, Desiree Nijst,
Akira Hirose (Maison Akira), Tom (Jacques Bakery),
Marc Bineau, Kelly Venn,
Josie LeBalch, Jonna Jensen, Eric Sandour (Josie
Olivia Pineda, Kelly Gobet
Restaurant), Regina Chen, Ron Chu, Hong Pham, Eric
Audrey Pichon Martin, Audrey Perrin, Clemence Dutreil
Lee, Tiffany Le
Audrey Guilleron, Virginie Vaillant (Vatel)
Alsace
Raffle
Marius Blin (Sofitel LA), Roland Speisser, Frederic
Provence
Pascale Fortunat
Dominique Raynal (Regency Club),
(Passions Productions)
Herve Guillard and Roger Frey (Le Cordon Bleu)
Scott Trotter, Adam Panuck
Brittany
Parking
Costa Eleftheriadus
Andre and Valentin Angles (Frenchy's Bistro), Ty Theara,
Photography
Vanesa Johnson
Paris
Yassmin Alishav & Sara Clark
Neal Fraser (BLD Restaurant), Karim Razgallah,
Vendor Tables
Stacey & Ray (Amazing
Peter Roelant, Chris & Michael (Aramark)
Desserts
Memories)
Yvan & Anthony Valentin, Sebastien, Samuel Gobet,
Mary-Ellen Gerber (MEG
Nancy (Sweet Temptations), Pamela & Olivier Berson (LA
Foundation)
Patisserie), Berty Siegels, Simone Schenon, Freddy Reyes
Solana Green (Star Photo Party)
& Kimi Siegels (Wine Bisto)
Petra Wouters (Petra Jewelry)
Coffee
Jacques Cohen, Helena & Mike (Petanque)
The Team of Caffe Nico
Alex LiMandri (Ultimate Life Living)
Kids bar
Jim White (Ultimate Life Living)
Caroline Laclotte (Regency Wines)
& the Students of the Cordon Blue Pasadena
Claire Aubour (De Buyer)
Kristen Spicer, Jamika Graham, Justin Abram,
Bar
Brittany Parker, Amy Tam, Eduardo Preciado,
Pierre Truyoo (TruWines), Pierre
Byuzand Markarian, Paul Saine ,
Parisot (Matfer Bourgeat Inc.), Bernard Louberssac
Lenora Bejarano, Daisy Delgadillo, Hend Yahya,
(Transat Trade)
Edmond Honore, Holly Oatsbarker, Angie Orozco,
Michel & Alex Ohayon (La Koutoubia), Peter Miao
Kazuo Tachibana, Ingrid Morales, Maria Huerfano,
Doug Harlan, Dean Lynn, Betty Thomas & Kathy
David Rhodes, Alex Zendegas, Veronica Alvarez,
(Hollywood Blonde)
Michael Fiorenza, Jeannette Martel, Carmine Curiel,
Wine Tables
Loi Nguyen , Roman Styles, Arthur Bravo,
Eileen & Lou Goldberg (DiVine Wine)
Santana Ruiz, Johnathan Ramirez , Sadie McAtee,
Jamie Edlin & Danny Schneider (Hollywood & Wine)
Art Ramirez, Seren Bardwell, Martin Laiwa, Yumi
Lauren Sanne, Celina, Ricardo Chapa, Jennifer Sanne,
Narita, Jamie Medina, Editha Caluya, Rachel Beckett
Garrett Sanne, Youcef Benjelloun, Zivan Gvozdenovic
(Vins de Provence)
Brandon, Laurent Michit, Mark Huddleston, Vincent
Cevalte (Regency Wines),
Joyce Lazar & Simone Rubenstein (Mumm Napa)
Jennifer & Kevin Rucks (Salisbury Vineyards)
Paul & Donna Young (Paul Young Fine Wines)
Mickael Moreau & Romain Santos (Domaine de Gadagneen-Azurions), Nathalie Bertat & Michelle Lipkin(CruWines)
10
Club Culinaire of French Cuisine
June 29 - Chef A Table at KK-Zo
Chef Keizo Ishiba - Hostess: Yuki Ishiba
Reception (6pm-7pm)
Spicy tuna crispy:
spicy tuna tartar on brown
rice crunchy biscuit
Blue crab in phillo cup
Monkfish liver mousse,
Belgian endive & caviar
Mumm Champagne
Chefs:
Akira Hirose, JeanFrancois Meteigner,
Michel Blanchet, Josh
Smith
Many Thanks to Our
Sponsors:
Mumm Napa
Regency Wines
Savory Gourmet
West Central Produce
Sit Down Dinner (from 7pm)
Cured salmon & summer vegetable
Jurtchitsch Sonnof Steinhaus Gruner Vetliner
2007
Sautéed Japanese "Hokkaido" scallop, brown rice
risotto
Domaine Vincent Sauvestre Chablis 2007
Beef tenderloin with sauce bordelaise
Chateau Lacombes Noiallac
Medoc 2006
Shrimp asparagus cut roll (3pcs )
Tuna, Yellowtail, Albacore Nigiri
sushi
Green River Sake Snow Age
Republica del Cacao chocolate
fondant,& vanilla ice cream
Cuvelier Los Andes Coleccion
2006
11
253 Ximeno Ave
Long Beach, Ca 90803
T 949 295 0506
F 800 776 8036
www.clubculinaire.us
kora@clubculinaire.us
Club Culinaire of French Cuisine - Editor Kora Kroep
Corporate Sponsors 2010
Board of Directors 2010
President
Sebastien Pfeiffer - 310 358 3926
Vice President
Jean-Francois Meteigner 310 434 9509
Secretary
Bernard Louberssac - 310 658 9426
Treasurer
Akira Hirose - 626 796 9501
Advisory Board Members
Andre Angles - 562 494 8787
Conny Andersson - 310 273 2222
Michel Blanchet - 323 766 0801
Bruno Laclotte - 310 968 2982
Yvan Valentin - 323 731 1122
Alan Weiss - 213 629 3600
Executive Director
Kora Kroep - 949 295 0506
Email: kora@clubculinaire.us
Find Club Culinaire on:
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