August 2010
Chefs,
COCK-A-DOODLE-DOO!!!
Come, wake up with the roosters and explore Connecticut’s fertile farmland. Join us and discover the true bounty that’s in our own backyard and meet the passionate, hard working people that make the Connecticut landscape sing everyday! 
Our first stop is the Four Mile River Farm in East Lyme, Connecticut. Owners Nunzio and Irene Corsino’s raise top quality organic beef, pork and free range poultry. www.fourmileriverfarm.com.
We continue on to beautiful White Gate Farm. Owner and farmhands Pauline Lord and David Harlow moved from California to work the farm and grow award winning organic produce, poultry, eggs and flowers. See more at www.whitegatefarm.net
Lunch at the Copper Beech Inn
The Copper Beech Inn’s Executive Chef Tyler Anderson will be preparing our luncheon utilizing only local and sustainable foods. The Inn is committed to serving sustainable seafood, meats and vegetables that have been raised, foraged, farmed or produced within a 150 mile radius. Tyler also operates a full charcuterie curing room and works with locally raised heritage pork breeds. He was honored at the James Beard House in 2007 and was also a recent winner on the Food Networks “Chopped”
The Pièce de résistance is Cato Corner Farms, Owners Elizabeth and Mark Macalister produce award winning Hormone and Antibiotic Free cheeses from 40 Jersey cows. www.catocornerfarm.com Our fromage will be washed down with some delicious Connecticut wines from The Jonathan Edwards Winery in Stonington, CT. http://www.jedwardswinery.com/
Date: Tuesday, September 21, 2010
Meeting Place: Stamford Marriott
Time: 8:00AM Bus leaves promptly
8:30AM at IKEA in New Haven
Price: $50.00 Per Person due on day of event
RSVP to: Wayne Kregling at wayne@brownsoncc.com
Lunch Directions: http://www.copperbeechinn.com/directions.html
Map Route: http://www.mapquest.com/mq/9-ZsGOQ2dy
Note: Chefs not able to take the bus may still RSVP for Lunch with Tyler at the Inn $50.00 Per Person still applies. You must RSVP in advance to Wayne Kregling.
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Once in a Lifetime Event
November 2, 2010
 
Vive la France
We are honored in sharing the day with two of the world’s culinary giants, Chefs Jacques Pepin and Andre Soltner; these titans of culinary gastronomy have helped paved the way for countless chefs in America and will be discussing their history, the new food revolution and many of the topics facing our industry. This is sure to be a day that will live in infamy. Details will follow….
Special Gratitude goes to:
General Manager Warren Burdock, Chef Robert Blakeslee and the entire team at Wee Burn Country Club for their unparalleled performance at our Annual Meeting. We enjoyed a “World Dine Around” Food Theme that was executed down to the last detail and perfectly complimented a great discussion with Chef Mark Erickson, Vice President of the Culinary Institute of America. All in attendance were privileged to share in such an informative day.
To attend any Club Chefs’ of Connecticut trips or events your dues of $350.00 must be current. If you have any questions on how to pay dues please feel free to e-mail our Treasurer Carey Favreau at cfavreau@glenarborclub.com
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Thank you for your support of this great organization.
Mark LeMoult
President
Club Chefs of Connecticut
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New Employment Opportunities
Burning Tree Country Club, Executive Chef
Recent Trips
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