CSCMEVENING Chefs delight guests with tasty treats
EXECUTIVE CHEF JAMES SAUNDERS AND HIS TEAM REPRESENTED THE CLUB AT THE RECENT CANADIAN SOCIETY OF CLUB MANAGERS NETWORKING EVENING
hit among the 175-plus club managers and guests who attended the recent Canadian Society of Club Managers Networking evening at Scarboro Golf and Country Club. Chefs from several local clubs including: Toronto Cricket, Skating and
O
Curling Club, Tornhill G&CC, Mississaugua G&CC, Island Yacht Club, Te Toronto Hunt, Te National Club, Ladies’ Golf Club of Toronto, Rosedale Golf Club, Scarboro G&CC, Granite GC, Markland Wood and Dolcini presented a
ur Executive Chef James Saunders and
his team created a wonderful sampler of Braised Abate Rabbit, which was a huge
wonderful selection of delicious appetizers and desserts for guests to enjoy. Each of the food stations was paired with fine wines and various beers of
distinction. Chef James, Executive Sous Chef George Caracitsos and cook Krunal
Kamble created the Braised Abate Rabbit on Kozliks Triple Crunch Mustard Croute with Johnston’s Marsh Red Maple Wine Jam. “It was a terrific evening highlighted by some great food and an opportunity to showcase St. George’s culinary team,” Chef James said. Te Ontario Chapter of Te CSCM presented a cheque for $3,000 to George Brown College student bursaries as part of the evening.
19 | HERALD - FALL 2011
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28