December 2014 Newsletter

DECEMBER 2014
Lifestyl
Park Avenue Club
Keeping Members Engaged and Informed
Staying Healthy Through
the Holidays
I am sure that you will be doing
a lot of entertaining both at the
club and at home this holiday
season. In an effort to support
your needs, we have made
some creative changes to the
menu. Now when you look at
the menu, you will see all of our
gluten free items listed as “GF”
as well as some wonderfully
hearty vegetarian options. We
are also very allergy friendly and
welcome any special ingredient
request. We want everyone to
be happy and healthy this
holiday and look forward to the
pleasure of your company while
you make memories at the Club
this season. Please do not
hesitate to contact me directly
In This Issue:
From the Director’s Desk
Monthly Events
Team PAC
Member Highlights
Monthly Recipes
Calendar of Events
From the Director’s
Dear Members,
The month of December is a “hustle and bustle” month.
As we all gear up for the craziness of the
holidays and approaching New Year, I always try to be
reminded of the significance of the holidays. It is a
special time of the year to appreciate one another and
to celebrate the spirit of giving. Here at Park Avenue
Club, we recently assembled our Park Avenue Club
Angel Tree. For those who are new to the club, this
tree is displayed in the front entry foyer and is
decorated with paper angels with requests from
children from
various Park Avenue Foundation Charities. Please
consider taking an Angel and helping make the
holidays a little bit brighter for a child in need by filling
one of the many requests.
Also located in the foyer are renderings for our new
club renovation. Our facility, dating back to 1894 was a
dairy barn which, more than 100 yeas later, is home to
all that we do. We are forging ahead not only for the
next 20 years and beyond, but also to preserve our
wonderful and unique mission of the club and
prosperity for many years to come. May you and your
family have a safe holiday season…Merry Christmas and
Executive Director
Michael Frodella
MEMBER
New
Members
John Szczomack
Frank & Cheryl Riker
Greg & Brenda Calabro
Alice Plastoris & Steven Miller
Michelle & Craig Calafiore
Martin & Carole Gross
Martin & Evelyn Wagner
Carl & Sabrina Scalzo
Brian Callahan & Norah Longendyck
Michael & Janet Crowley
Elizabeth Sher
Arthur Berman
Kevin Dormer & Chelsea Hipkins
Steven Moglia & Katie Malone
Brian & Lisa Brandes
Dana Clark & Eric Sorenson
Alexandra Vetrano
William & Katherine Smith
Jeri & Howard Freeman
Brian Trelease
John Almeida & Lia Estima
Ruth & Rob Dowler
Diane & Andrew Brynczka
Allison Adams & Terrence Gilligan
Marc & Lisa Rosenkrantz
Richard & Irina Brownstein
Elizabeth Colquhoun
Michael & Annie Acken
Tina & Sam Tuttle
Jack & Bonnie Frost
Steven & Barbara Smith
Richard & Connie Batherman
Mathias & Marion Hagovsky
Andrew & Ellen Limone
Welcome to the Club!
Just Married
Meaghan McGregor &
Cory Coleman
9/27/14
Molly Keltner
& Dan Jaffe
10/17/14
Dana Paterno &
Doug Wiseman
MEMBER
Car Club
WEC Halloween
Party
Above: Scott DeCarolis on Right , Upper Far Right: Greg Calabro
NYC Marathon
Below: Matt Glass & Family
Above Left to Right: Mark Hartmann, WEC Crew, Bekah Dudley,
Janice Bartelt,
Sue Schreiber,
Bob Bogan
DID YOU KNOW...
Nicole Spagnoli joins our Park Avenue Club team...
Help us welcome Nicole Spagnoli our new Catering & Events Salesperson.
Nicole has had an extensive history within private clubs working in catering at
both Baltusrol Golf Club as well as The Princeton Club of New York.
She attended James Madison University and received a B.B.A in Hospitality &
Tourism Management with a concentration in Event Planning.
After attending a wedding at Park Avenue Club this past May, Nicole was so
impressed that she knew she wanted to join the PAC team.
She is looking forward to meeting you and planning your next special event !
Volunteer day at Community Foodbank of NJ
What a great day of volunteerism
from your fellow club members who
spent their Saturday afternoon helping
those in need. We thank you all so
much for your generosity of time and
spirit!
Top from left to right: the Brandes family,
Melissa Williams, Bekah Dudley, Carolyn
Olenowski. Bottom from left to right: Verderano
family, Maureen Babb, Bekah Dudley, Melissa
ANGEL TREE
Be an Angel...Take an Angel
As the holiday season approaches, we would like to invite you to participate in a long standing PAC tradition, the
“Angel Tree”. This is a wonderful tradition supported by both members and staff alike here at the Club. We ask the
Charities supported by the Park Avenue Foundation to please provide names of children who are in need of gifts to
help make their holiday a bit brighter, and we then decorate the tree with “Angels” denoting their requests. Members
are asked to take an Angel and grant the wish of the child listed by donating their requested gift. Please note that our
gifts may be the only gift some of the children receive. We ask you to please wrap and return the gifts with Angels
attached by Thursday, December 11th. Your gifts will benefit the charities below, so be an angel and take an angel...
Holiday Brunch
with Santa
Sunday, December 7th
11 am ~11:30 ~1pm ~1:30
$55/adult $22/child (6-12 yrs.)
(Complimentary for 5 and under)
Welcome family & friends for this
Park Avenue Club tradition! Our
Annual Holiday Brunch is one of
those Club events that members,
along with their friends and family,
look forward to all year long. This is
a wonderful opportunity to enjoy a
bountiful feast prepared by Executive
Chef
Arnold
Kruck,
including
crudités, cheeses, antipasto and fresh
tropical fruit displays, an assortment
of cold prepared salads and platters,
traditional brunch selections: an
omelet and waffle station, holiday
entrees with carving stations and
favorite children’s selections. What
holiday buffet would be complete
without the much adored Chocolate
Fondue Fountain and pictures with
Family Fun
Gingerbread House
Decorating
MONTHLY EVENTS
Victorian Candlelight
Buffet
Sunday December 21st
4:00pm ~ 4:30 ~ 6:00pm ~ 6:30
$60 per adult, $25 per child (6-12 yrs.)
(Complimentary for 5 and under)
The tradition continues….celebrate the
beauty and the joy of the season as the
Main Dining Room is filled with
candlelight and the sound of carolers
dressed in classic Dickensian garb.
Feast on Chef Arnold’s wonderful
buffet of delights, all of which were
inspired, in their own way, from a
classic Victorian holiday celebration.
This is a magical evening that should
not be missed, so come home to your
Club this holiday season and share the
tradition with your friends and loved
Menu
Buffet Items
Roasted Leg of Lamb with Rosemary Jus
Roast Turkey Breast with Cranberry
Sauce and Sage Pan Gravy
Standing Rib Roast with Mini
Yorkshire Pudding
English Cheese Display with Apricot Jam
and Fig Preserves
Mixed Green Salad
Saturday, December 13th
11am to 2pm
$22 per adult $12 per child
$30 per Gingerbread house
Herb Baked Sole with Roasted
Tomatoes and Lobster Butter Sauce
White Truffle Ravioli with
Braised Spinach and Pecorino Cream
Herb Bread Stuffing
(Must be preordered by Tuesday, December 9th)
Roasted Root Vegetables
Come decorate gingerbread houses
Green Beans Amandine
with frosting, gum drops, pretzel logs,
Honey Glazed Carrots
candy canes, and so much more! This
Roasted Garlic Mashed Potatoes
is a great opportunity for quality time
Dessert
Bouche de Noel
Chocolate Fountain
Viennese Desserts
Linzer Tarts
Chocolate Crème Brulée
Assorted Mousses
with your family and for leaving the
mess behind. You will enjoy a yummy
wholesome lunch and will be snacking
on scrumptious candy decorations
meant for your gingerbread houses...
New Year’s Eve
Wednesday, December 31st
5:30pm ~ 6:00 ~ 8:00pm ~ 8:30
$85 per person
Spend New Year’s Eve without having
to spend a fortune, get lost in the
shuffle, or stay out ‘til midnight.
Gather your friends and loved ones
and come to the Club to enjoy a
fantastic dinner plus a complimentary
glass of sparkling wine. This simple
evening out is perfect, as a great meal
before you head out to your New
Year’s Eve party, or if you something
Menu
Appetizers
Shrimp Cocktail with Spicy Mustard,
Traditional Cocktail Sauce
_______________________
Baby Lettuces with Humboldt Fog,
Baby Beets, Toasted Pecans and Dijon
Sherry Vinaigrette
_______________________
Short Rib Ravioli with Parmesan and
Truffle Cream
_______________________
Seared Hudson Valley Foie Gras with
Duck Confit, Rye Crisps, Date Puree,
Balsamic Reduction and Sel Gris
Entrees
Roast Chateaubriand of Filet Mignon
with Butter Poached North American
Lobster Tail with Twice Baked Yukon
Gold Potato, Asparagus Spears
and Béarnaise
________________________
New Zealand Baby Rack of Lamb with
Mustard Seed Spaetzle, Brussels
Sprouts and Rosemary Onion Jam
_______________________
Pan Seared Chilean Sea Bass with
Lump Crab Risotto, Olive Oil Poached
Grape Tomatoes, Tuscan Kale and
Spicy Tomato Fumet
_______________________
Seared Day Boat Scallops with Acorn
Squash Puree, Haricot Vert,
Micro Celery & Warm Bacon Vin.
_______________________
Amish Free Range Chicken with
Roasted Garlic Potato Puree, Baby
Vegetables and Sherry Reduction
Dessert
Extravaganza
MONTHLY
If you already
have a Spinach
Artichoke recipe
you can throw it
away now, as THIS
is the ultimate in
holiday artichoke
dips. Your guests
will want more but
make sure that they
save room for the
main course!
Recip
SPINACH ARTICHOKE DIP
Cockt
of the Month
of the Month
MAPLE PUMPKIN
MARTIN
SERVES 8
Directions
2 Cups Cooked Artichoke Hearts, Drained, Chopped Finely
1 lbs Fresh Spinach, cleaned
1 oz Garlic
2 oz Olive Oil
3 oz Water
Salt and Pepper To Taste
In large sauté pan, heat up 2 ounces olive oil on medium heat. Add
garlic and cook slightly. Add spinach, salt, pepper & 3 ounces of water.
Cook spinach until wilted then cool. Squeeze water out of spinach &
chop finely.
2 1/2 Cups Parmesan Cheese, Grated
2 Cups Cream Cheese
1 Cups Mayonnaise
1 Cups Sour Cream
2 tbsp Garlic Powder
2 tbsp Onion Powder
2 tbsp Cayenne Pepper
Dash of Tabasco and Worcestershire sauce for enhancing flavor
Combined all ingredients into mixer and mix at slow speed. Adjust
seasonings to your preference. Some people might like more garlic,
some a bit more spice. Wrap and store in refrigerator, holds about 1
week. To heat, put into microwave proof pan for 6 minutes, 50% power
and stir every 2 minutes. When hot, cover with parmesan cheese and
We are keeping it as simple as possible
over the holidays. This cocktail is great
because it works well for many different
palates. Whether you like bourbon,
pumpkin or spice this has it all and oh,
feeling stressed... after one of these
everyone will feel just a bit more relaxed
this holiday...
Ingredients
3/4 oz. Shellback Spiced Rum
3/4 oz. Knob Creek Smoked
Maple Bourbon
2 oz.
Pennsylvania Dutch Pumpkin
Cream Liquer
3/4 oz. Ricura Horchata
Sprinkle of Cinnamon
Directions
Fill shaker full of ice. Pour ingredients
over ice in shaker and shake vigorously.
Strain into chilled martini glass and
garnish with a fresh dash of cinnamon.
ENJOY
DECEMBER 2014
Sunday
Monday
Tuesday
Wednesda
Thursday
Friday
Saturday
HOURS OF OPERATION
Breakfast: Mon.– Fri. from 7:00am to 9:30am
Lunch: Mon. – Fri. from 11:30am to 2:30pm
Dinner: Tues. – Sat. from 5:30pm to 9:00pm
PAC VALUE DAYS
Tuesday Power Breakfast: 50% off Breakfast Buffet
Tuesday BYOB: No Corkage Fee for Members $20 savings
Wednesday Cellar Selections: 50% Savings on Select wines
Surprise Wine Discount: Discount Lottery
1
2
3
4
Surprise Wine
Discount
Cellar Selections
Evening Dining
7
8
HOLIDAY
BRUNCH
WITH
SANTA
14
15
9
10
11
Evening Dining
13
GINGEBREAD
HOUSE
DECORATING
Power Breakfast
B.Y.O.B
Cellar Selections
Surprise Wine
Discount
Evening Dining
Evening Dining
Evening Dining
17
Evening Dining
12
Prime Rib
Wednesday
16
6
Prime Rib
Wednesday
Power Breakfast
B.Y.O.B
5
18
WEC
OFF-SITE
Evening Dining
19
Evening Dining
20
Prime Rib
Wednesday
Power Breakfast
B.Y.O.B
21
22
Power Breakfast
B.Y.O.B
Evening Dining
VICTORIAN
CANDLIGHT
DINNER
28
23
29
30
Cellar Selections
Surprise Wine
Discount
Evening Dining
Evening Dining
24
CLUB CLOSED
31
New Year’s Eve
Dinner Only
25
Merry
Christmas
Evening Dining
26
27
No Breakfast or
Lunch Service
Evening Dining
Evening Dining
The
PAC Family
Executive Director: Michael A. Frodella
Director of Finance: Joann Roccanova
Accountant: Maureen Canosa
michaelf@parkavenueclub.com
joann@parkavenueclub.com
mcanosa@parkavenueclub.com
Executive Chef: Arnold D. Kruck
chef@parkavenueclub.com
Managing Director: Wendy Tait
wtait@parkavenueclub.com
Director of Operations: Troy Titus
ttitus@parkavenueclub.com
Food & Beverage Manager: Edgar Jovel _____________________edgarj@parkavenueclub.com
Catering & Events: Nicole Spagnoli__________________________nicole@parkavenueclub.com
Club Administrator: JoAnne Mitchko
jmitchko@parkavenueclub.com
Member Services: Maureen McGuire
reception@parkavenueclub.com
Member Services: Tammie Sholtis _______________________ reception@parkavenueclub.com
PARK AVENUE CLUB
184 Park Avenue
Florham Park, NJ 07932
Phone: 973-301-8233