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Park Avenue Club
MAY 2016
Keeping Members Engaged and Informed
Over the past several months, I have had the pleasure of reaching out to some of our 1,000+
members. My purpose is to best understand why you joined, how you use the Club and gain your
invaluable input toward our future amenities. During each meeting, I have been consistently
reminded of the loyalty and generosity of you, our members.
Prior to my arrival, the Club conducted a Feasibility Study. Important feedback from that study,
as well as our focus groups and individual meetings, has been consistent and includes that: A) our
members have an interest in community, to better know their fellow members B) a request for a
more consistent dedication of rooms for member dining and bar experience C) to protect our core
ambience and D) to improve our business meeting space.
Club strengths included food quality, service, ambience, setting for business meetings, charitable
mission, management and staff, location, reciprocity, social clubs and member events. Club
concerns voiced through these feedback outlets included our current state of facilities, divergent
membership, club business model sustainability, and a la carte dining/private event space
conflicts.
One of the primary reasons for membership was stated as quality of culinary and service
experience. Philanthropy, although always noted as a motivator, was second to quality of member
experience. We cherish this feedback as it is vital to our sustainability. We do not take our
members for granted and realize that we must always be focusing on and exceeding your
expectations.
We invite your emotional connection to both of our missions, quality dining as well as a
philanthropic investment. As a member of Park Avenue Club, you are an integral ingredient of
this special club community. As part of our Club family, we invite your ambassadorship in
bringing your trusted colleagues and respective networks into the Club and know that through
your feedback, we will continue to do great things.
Kindest regards,
In This Issue:
From the Director’s Desk
Club Happenings
Foundation Spotlight
Monthly Events
Social Clubs Spotlight
Monthly Recipes
Calendar of Events
Team PAC
Executive Director Greg Smith
CLUB HAPPENINGS
CONGRATULATIONS
PAC Member
Mark Cortazzo, CFP®, CIMA®
Named one of the Top 1,200 Financial Advisors in America by Barron's, a leading financial maga-zine. This is the fifth year he ranks as the #1 inde-pendent advisor in NJ and his eighth year on the list (2009-2016). Mark is the Senior Partner at MACRO Consulting Group, a wealth management firm located in Parsippany, NJ.
CONGRATULATIONS
PAC Member
Theresa deLeon
Recipient of the NJBIZ Best 50 Women in Business award which honors New Jersey’s most dynamic women in business who have been making headlines in their field.
NEWSLETTER IS GOING PAPERLESS!!!
The PAC newsletter is going fully digital. This will be the last hard copy newsletter mailed out, however the newsletter will continue to arrive via email as well as be available on the private side of our website. If you would like to contin-ue receiving a hard copy of the newsletter, please reach out to Maureen McGuire at [email protected] or at 973-301-8233
SHARE YOUR STORY
We hope that you are as proud to be a member of PAC as we are to have you as members. We are asking each and every one of you to help get the word out about the successful ways in which club membership has impacted your life and Share Your Story. The Star Ledger once said that PAC was the best kept secret in NJ and it is time to let that secret out. You are the best ambassadors of this great place with its unique mission and we need you to help us communicate that with those you come into contact with. There are incredible things happening at the club and the time is now. Next month we will feature one member who will share their story with you. If you have an interest in being fea-tured in the newsletter with your story, please reach out to Wendy Tait at [email protected] or 973-301-8233. Together we can make a difference!!!
Communions, Graduations, Weddings, Showers!
It’s that time when so many special occasions happen in the spring! In an effort to keep planning easy and stress-free for you, we have created some fun & delicious menu packages that will please both adults’ & children’s palates. Let us take care of all of your friends and family while you have time to enjoy it all. For more information: [email protected] 973-301-8233
OUR MISSION: To provide the highest quality performing arts education to a wide range of students in a supportive and inclusive
environment, where striving for personal excellence inspires and connects those we teach to the communities we serve.
Wharton is New Jersey’s largest independent non-profit community performing arts center serving over 1,400 students through a range of classes and ensembles including the 14 ensembles of the New Jersey Youth Symphony which serve 500 students in grades 3 - 12. Beginning with Early Childhood music classes for infants and toddlers, the Performing Arts School offers private lessons, group classes and small ensembles for all ages and all abilities. We believe in the positive and unifying influence of music and the performing arts and believe that arts education should be accessible to all people regardless of their ability to pay. We teach all instruments and voice and have a robust musical theatre program. The Paterson Music Project is Wharton’s El Sistema-inspired program held at the Community Charter School of Paterson and in
Paterson Public Schools. Students receive 6 hours of intensive music instruction each week with the goal of creating social change
through the ambitious pursuit of musical excellence.
Offices and performance spaces are located in Berkeley Heights and in New Providence, with additional performance spaces
throughout the central New Jersey area.
VOLUNTEER OPPORTUNITIES
Board of Trustee Members:
Wharton Institute for the Performing Arts is currently seeking to expand our Board of Trustees. We are a leader among
Performing Arts Institutions and are experiencing significant growth. To support this expansion, we are now actively seeking
additional Board Members who resonate with our mission and have the capacity to positively impact the leadership of our
organization. Please visit our website to learn more about our programs and accomplishments.
Contact [email protected] or 908-790-0700 for more information.
Usher: Ensure that every patron has a terrific experience at Wharton performances! Duties include tearing tickets, directing patrons to seats, handing out programs, referring issues to the House Manager. Bonus: you get to hear beautiful performances by our stu-dents, faculty, and guest artists. Time Commitment: This opportunity is available for most of our performances; contact Susan Oldroyd for upcoming performances. Clerical Help: Responsibilities may include answering phones, completing mailings, data entry, assembling materials, and engaging in special short and long-term projects. This opportunity is available during the business day (Mon-Fri. 9:00-5:00) at our Berkeley Heights location. Arts and Crafts: Create and assemble event center pieces, paper practice violins, props for theater productions and more! Time Commitment: Paper practice violins: one hour +, on or off site, spring and fall 2016 Props for theater production: one hour + on site, spring and fall 2016 Training: On-the-job training provided.
MOTHER’S DAY
BRUNCH
Sunday, May 8th Seatings at 11:00, 11:30, 1:00 & 1:30
$65/Adult $25/Child Complimentary/5 & Under
It is true that MOMS LOVE BRUNCH... and not cooking, cleaning up or having to get the kids ready...so dads, here it is, the best brunch EVER! It is as easy as making the reservation. With over 50 feet of delicious buffet from shrimp cocktail, tuna tartare and lump crab meat to the classics like carving stations, strawberry & Nutella French toast, eggs Benedict, melt in your mouth bacon and sausage and so much more, this is a guaranteed pleaser for the woman who does so much. This is a sellout every year so make your reservations today with reception at 973-301-8233 or reception @parkavenueclub.com
Friday, May 13th 5:30 pm—9:30pm
$15/per child Ages 4-12 may come to the club & enjoy dinner, a movie & arts and crafts. Let us be your built-in babysitter, while you relax & dine alone or with company. Don’t forget that your friend’s kids are welcome as well. Please RSVP with reception at 973-301-8233.
Un-WINE-d YOGA
Wednesday, May 11th 6:30pm-8:00pm $30/pp
The “Healthy” Happy Hour!
Namaste...Join us outside on the lawn by the koi pond for a professionally led 60 minutes of gentle Vinyasa flow yoga focusing on relieving stress and tension in your body. Extend the Zen feeling by sipping wine, enjoying healthy post-yoga mingling and healthy finger foods. Suitable for all levels, beginners are wel-come! Please bring your own mat.
SPRING “FAVORITES”
WINE DINNER
Friday, May 13th 6:30pm $85/pp
First Course 2012 Poet’s Leap Riesling
Columbia Valley, Washington (94pt Wine Enthusiast)
Day Boat New Jersey Scallop Crudo with Citrus Poppy-seed Vinaigrette
and Micro Cilantro
Second Course 2013 Stonestreet “Estate” Chardonnay
Sonoma, California (94pt Robert Parker)
Pan Seared Brook Trout Amandine with Sugar Snap Peas, Romanesco Cauliflower, Fondant Potato and Brown Butter Sauce
Third Course 2013 Meiomi Pinot Noir
Sonoma, California (92pt Wine Spectator)
Braised Veal Breast with Parmesan Polenta, Grape Tomato, Garlic Chip
and Herb Pistou
Fourth Course Chappellet “Mountain Cuvee” Red Blend
Napa Valley, California (Member Favorite)
Roast Angus Sirloin with Forbidden Rice, Broccolini, Seared Spring Onions
and Red Wine Reduction
Dessert Course Saracco Moscato D’Asti
Coconut Panna Cotta with Compressed Tropical Fruit with Basil
COCKTAIL CLASS
PAC “MEMBER
GUEST”
Thursday, May 19th 6:00pm-8:00pm
Complimentary Cocktail Reception
This is a club “Open House” for you to bring prospective members to tour the club and meet with senior management who will be on hand to answer any membership questions you or your guests may have. Remember that the quality of club membership depends on your strong referrals as we continue to build upon one of the best memberships in the Garden State. Referral credits for new members are $200 for Choice members and $100 for Evening members so everyone wins! RSVP with reception at 973-301-8233
Thursday, May 26th 6:30 pm $35/pp
The cocktail renaissance continues and we are getting in on the action. Enjoy a demonstration and tasting of some cocktail classics, neo-classics and few of our personal favorites. Light hors d’oeuvres will be served but make sure to make a dinner reservation afterwards. Cheers!
Kids Club
SOCIAL CLUB SPOTLIGHT
WINE ENTHUSIAST CLUB “WEC”
CARD CLUB
MAH JONG
Join WEC for a fun social evening of Sliders and Screwcaps. Everyone is to bring a 750 ml bottle of the most outstanding SCREWCAP you can find to enjoy with some super creative sliders. The Chef has created 4 unique sliders for this event; including a Pork belly slider and a vegetarian slider. Please RSVP to [email protected] By May 5th.
MENU Beef Sliders on Hawaiian Buns with Shoestring French Fries
Lamb Sliders on Pocket Pitas with Sweet Potato French Fries Pork Belly Sliders on Rice Buns with Asian Slaw,
Cusabi Dressing and Lotus Chips Portobello Sliders on Pretzel Buns
Salad Bar
Come out and get your smoke on with fellow club members and guests at this month’s cigar club where we will have the pleasure of Miami Cigar Company as our hosts. We will be on the PAC patio to enjoy great food, great drinks and great cigars while we learn what Miami Cigar Company is up to this year. RSVP with club chair-man John Passantino at [email protected]
Join members of varying Mahjong talent, for a unique and exciting night. If you own a Mahjong tile set, please bring it along to ensure that everyone can play.
Wednesday, May 18th 6:30 pm $10/pp
Thursday, May 12th 6:30 pm $25/pp
“SLIDERS & SCREWCAPS”
Wednesday, May 4th 6:30 pm $10/pp
The card club is up and running after its first inaugural meeting last month. This is a club focusing on small group card play and meets every month. For more information and to RSVP please contact Card Club Chairman Steven Ford at [email protected]
CIGAR CLUB
Wednesday, May 18th 6:30 pm $55/pp
CAR CLUB
WOMEN’S SOCIAL CLUB
Are the ingredients in your pantry TOXIC? A conversation about foods, cosmetics and environmental toxins. Learn how to protect against these harmful ingredients and improve your health!
Speaker: Nicole Cerillo, RD Nicole holds a B.S in Nutrition and Dietetics from East Carolina University and a Masters of Science from UMDNJ.
Wednesday, May 11th 6:30 pm $20/pp
Tuesday, May 24th 6:30 pm $10/pp
It’s that time of year when it is safe to get those gorgeous classics and exotics back on the road! If you are an owner of a car that makes you proud then come out to the first car club meeting of the year. We will be planning our fall car show that will include other surrounding private clubs and their members and cars. This is a great opportunity to grow your automotive network both within PAC and the surrounding private club community. COME OUT and RSVP with reception at [email protected]
SouS Chef
ENJOY
MONTHLY RECIPES
Cocktail Introducing... Of the month
INGREDIENTS: 1 1/2 pound ramps, trimmed
and cleaned (If you can’t find
ramps, you can use spring
onions or scallions.)
4 pounds unsalted butter, cut
up and at room temperature
2 lemons, zested and juiced
Salt and pepper to taste
Thyme
DIRECTIONS 1)Trim the ends off of the ramps and clean them well under cold,
running water.
2) Blanch them quickly (30 seconds) by dropping the ramps in a
large pot of salted, boiling water, and then shock them in ice water.
3) Drain the ramps, squeezing as much liquid out as you can.
4) Turn grill on to high heat. Drizzle olive oil on the ramps and
season lightly with salt and pepper. Put ramps on the grill to get
slight char. Remove and cool. With a sharp knife, thinly slice the
ramps.
5) In a large bowl (or Kitchenaid with a paddle), mix well butter,
lemon juice, lemon zest, ramps, salt, and pepper.
6) On sheets of parchment, form logs of butter of approximately 1/2
pounds each, and roll the parchment tightly around the butter.
7) Put the butter logs in two sets of freezer bags and seal tightly,
removing all the air, and store in the freezer.
****Great butter to use on fish, steak or even other vegetables.****
INGREDIENTS 1 oz. Nolets Silver Dry Gin 1/2 oz. **Peach Shrub 3/4 oz. **Lavender Simple Syrup 1/2 oz. Lemon Juice 1 Egg White
DIRECTIONS Add all ingredients to a shaker and dry shake. Add ice and shake until chilled. Strain into a coupe glass and garnish with a sprig of dried lavender.
**PEACH SHRUB** 1 .5 cups Peaches, pitted and chopped
3/4 cup Sugar
3/4 cup Apple cider vinegar
DIRECTIONS Muddle sugar and peaches in a bowl, then cover tightly and let sit for 24 to 48 hours. Add the vinegar and cover for another 48 hours. Strain into a clean container with a mesh sieve and discard the fruit
**LAVENDER SIMPLE SYRUP** 1 cup Water 1 cup Sugar 1/8 cup Fresh lavender buds, without stems
DIRECTIONS Add all ingredients to a saucepan over medium heat. Bring mixture to a low boil and simmer for five minutes or until all the sugar is dissolved. Allow the mixture to cool and strain into a clean container. Keep in the refrig-erator for up to two weeks
Sunny Skies
Welcome Johnathan Pacheco, Sous
Chef, recently from the Crystal
Tavern at Crystal Springs.
New York experience included Lutece
and Sugar and Plumm, Banquet Chef for
Florentine Gardens as well as Sheraton
in Lincoln Harbor in Weehawken.
He and his wife, Amanda, opened a
successful bakery in Tennessee then
moved back to New Jersey to be with
family after the birth of their son.
Johnathan is a graduate of Johnson and
Wales in Providence, RI and loves to work in the garden as well as
play soccer with his son, Julian. Welcome Jonathan!
Recipe:”Ramp Butter” Of the month
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
1
CLUB CLOSED
2 3
Power Breakfast
1/2 Price Cocktails
B.Y.O.B
Evening Dining
4
“CARD CLUB”
BURGER & BEER
Cellar Selections
Evening Dining
5
Evening Dining
6
LOBSTER NIGHT
Evening Dining
7
8
9
10
Power Breakfast
1/2 Price Cocktails
B.Y.O.B
Evening Dining
11
“WINE & YOGA”
BURGER & BEER
“WOMEN’S CLUB”
Cellar Selections
Evening Dining
12
“WEC”
Surprise Wine Discount
Evening Dining
13
“WINE DINNER”
“KIDS CLUB”
LOBSTER NIGHT
Evening Dining
14
Evening Dining
15
CLUB CLOSED
16
17
Power Breakfast
1/2 Price Cocktails
B.Y.O.B
Evening Dining
18 “MAH JONG”
“CIGAR CLUB”
BURGER & BEER
Cellar Selections
Evening Dining
19
“MEMBER/GUEST”
Surprise Wine Discount
Evening Dining
20
LOBSTER NIGHT
Evening Dining
21
Evening Dining
22
CLUB CLOSED
23
24 “CAR CLUB”
Power Breakfast
1/2 Price Cocktails
B.Y.O.B
Evening Dining
25
BURGER & BEER
Cellar Selections Evening Dining
Evening Dining
26
“COCKTAIL CLASS”
Surprise Wine Discount
Evening Dining
27
LOBSTER NIGHT
Evening Dining
28
Evening Dining
29
CLUB CLOSED
30
31
Power Breakfast
1/2 Price Cocktails
B.Y.O.B
Evening Dining
May 2016
Executive Director: Greg Smith [email protected]
Chief Financial Officer: Joann Roccanova [email protected]
Accountant: Maureen Canosa [email protected]
Managing Director: Wendy Tait [email protected]
Director of Operations & Catering: Troy Titus [email protected]
Executive Chef: Arnold D. Kruck [email protected]
Sous Chef: Jonathan [email protected]
Catering & Events: Nicole [email protected]
Catering & Events: Jeff Gallo [email protected]
Club Administrator: JoAnne Mitchko [email protected]
Member Services: Maureen McGuire [email protected]
Member Services: Natalie [email protected]
The
PAC Family
