June - Minneapolis Club

More documents

Recommendations

Info

FROM THE GENERAL MANAGER The Club’s search for a new Executive Chef started with engaging the firm Frank DiLapo David Meyers & Associates out of Chicago. Mr. Meyer’s business has a singular focus of helping clubs, resorts and upscale hotels find new Executive Chefs. The Club had an Ad Hoc Committee of eight members assist me in the interview process. Your fellow members who were so gracious as to volunteer their time and effort to this endeavor are (Rachelle Abdo Anderson, Craig Bentdahl, Brion Finlay, Susan Kelly, Bob Macdonald, Jay Novak, Jen Olson, and John Rimarcik). I would like to thank them on the Club’s behalf for a job well done. This process included interviewing 12 candidates from across the country and having four finalists cook for the Committee. After five months of searching we were thrilled to find the best candidate, who happens to live here in Minneapolis. ClUB welcoMes new EXecUtIve CHeF Håkan Lundberg will join us on May 31st and is an extraordinary Culinarian as well as a great team leader. He has lived in Minnesota for more than 10 years and he and his wife Alyssa have two young children. If you have read President Novak’s column, you know his professional background, so I will share with you what you should see in the near future. Once Chef Håkan settles in, we expect he will have a significant impact on improving our Food & Beverage offerings. When David Meyers asked me what I wanted from our food service department I distilled it down to a simple statement. I want only one thing. I want the Club to have such a great reputation for food service in the community that when a nonmember is invited to dine at the Club by a member they leap at the opportunity. In time, Chef Håkan will lead our culinary program to this position. A reception for you to meet Chef Håkan and sample some highlights of his cuisine will take place in the fall. I am certain you will see him in the Clubhouse prior to that, he looks forward to meeting as many members as possible over the next few months. Please introduce yourself if the opportunity presents itself. He would welcome learning your expectations for our food service program. I have asked Håkan to focus his efforts on creating meals that are healthy and flavorful that frequent diners can enjoy. He knows we often feed many of our members multiple times per week and Håkan is comfortable with this concept and looks forward to cooking for you and your guests. The process of building an impeccable food service reputation takes time. It is done by serving one great meal at a time, consistently meal after meal. It will take a little time for Chef Håkan to settle in and make improvements. Over the summer you will see these improvements starting to take place. Above: Pan Seared Diver Scallop prepared by Chef Håkan Lundberg Right: Chef Håkan Lundberg 8
SAVE THE DATE A N rtist ight Preview our 2011 artists work in the Club lobby and join us on October 25th to view new works and new artists at the Artist Night Reception Photo 1 The Main Lounge of the Club full of guests at our Executive Assistant Appreciation Reception Photo 2 The Bochnicek family enjoying our annual Mother’s Day Brunch MEMORIES AT THE 1 2 3 4 Photo 3 Lynne Looney enjoying our plentiful buffet for Cinco de Mayo. Photo 4 William Peterson filling up on a taco at the Cinco de Mayo buffet. MINNEAPOLIS JUNE 9
Page 1 and 2: j u n e 2 0 1 1 V O L . 5 N o . 5 J
Page 3 and 4: CLUB MEMBERSHIP NEWS W e l c o m e
Page 5 and 6: July E V E N T S I N Annual 4th of
Page 7: NEW GROUP EXERCISE STUDIOS OPEn SOO
Page 11 and 12: ABOUT YOUR DATES Looking Ahead Augu

June - Minneapolis Club

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?