1. S i l v e r S p r i n g C o u n t r y C l u b i n R i d g e f i e l d H o s t s C l u b Chefs O f Connecticut F o r Spectacul... Page 2 o f 14
S i l v e r S p r i n g C o u n t r y C l u b i n R i d g e f i e l d H o s t s C l u b C h e f s O f C o n n e c t i c u t F o r
S p e c t a c u l a r L u n c h e o n
B y F r a n k C o h e n F r i d a y M a y 1 3 , 2 0 1 1
A d m i t t e d l y , the private club w o r l d i s n ' t m y m i l i e u . I ' m sure 1 stand out like a n extraterrestrial. Who let
this guy in here?
H i s t o r i c a l l y , private clubs have been k n o w n f o r stodgy f o o d , the chefs shackled b y the m e m b e r s '
conservative tastes. B u t increasingly, private clubs have been serving m o r e interesting f o o d . S o m e great
c o o k i n g can n o w be f o u n d at private clubs. F o r instance, executive c h e f Christopher K u b e is reportedly
d o i n g g o o d w o r k at the H a r t f o r d C l u b . A n d 1 have p r e v i o u s l y praised the f o o d o f executive c h e f Jacques
L a r s e n at S i l v e r S p r i n g C o u n t r y C l u b i n R i d g e f i e l d .
H a r r y ' s B i s h o p ' s C o m e r , W e s t H a r t f o r d
Grants, W e s t H a r t f o r d
1B r i n g i n g m e back t o the S i l v e r S p r i n g C o u n t r y C l u b
m h t m l : f i l e : / / C : D o c u m e n t s and S e t t i n g s L i s a M y D o c u m e n t s R e s t a u r a n t s C T 0 5 - 1 3 - 1 1 Rev... 8/21/2011

2. S i l v e r S p r i n g C o u n t r y C l u b i n R i d g e f i e l d H o s t s C l u b Chefs O f Connecticut F o r Spectacul... Page 5 o f 14
i n c l u d i n g o x t a i l strudel,
veal k i d n e y i n m u s t a r d sauce (just fabulous),
foie gras and prosciutto o n brioche ( t h a n k y o u sir, m a y 1 have another?),
m h t m l : f i l e : / / C : D o c u m e n t s and S e t t i n g s L i s a M y D o c u m e n t s R e s t a u r a n t s C T 0 5 - 1 3 - 1 1 Rev... 8/21/2011

3. S i l v e r S p r i n g C o u n t r y C l u b i n R i d g e f i e l d H o s t s C l u b Chefs O f C o n n e c t i c u t F o r Spectacul... Page 6 o f 14
scallop and G r i n n e l l caviar i n a C h a m p a g n e sauce.
and tartlets w i t h t r o u t caviar, c r e m e fraiche and chives.
A f t e r the hors d'oeuvre, people t o o k their seats f o r l u n c h .
I w a s l u c k y e n o u g h t o sit w i t h N i c o l a Z a n g h i ,
m h t m l : f i l e : / / C : D o c u m e n t s and S e t t i n g s L i s a M y D o c u m e n t s R e s t a u r a n t s C T 0 5 - 1 3 - 1 1 R e v . . . 8/21/2011

4. S i l v e r S p r i n g C o u n t r y C l u b i n R i d g e f i e l d H o s t s C l u b Chefs O f Connecticut F o r Specta... Page 10 o f 14
E v e n m o r e i n t r i g u i n g w a s a unique s u r f - a n d - t u r f o f octopus and bone m a r r o w i n a potato-and-creme-
fraiche f o a m .
S o m e w h a t m o r e c o n v e n t i o n a l but equally great w a s a steak course w h i c h included sliced sirloin and
grilled filet m i g n o n i n a red w i n e sauce, plus berrichonne potatoes, r a p i n i
m h t m l : f i l e : / / C : D o c u m e n t s and S e t t i n g s L i s a M y D o c u m e n t s R e s t a u r a n t s C T 0 5 - 1 3 - 1 1 R e v . . . 8/21/2011

5. S i l v e r S p r i n g C o u n t r y C l u b i n R i d g e t i e l d H o s t s C l u b C h e t s O t C o n n e c t i c u t tor Specta... f a g e 1 1 o t 1 4
a n d b e a m a i s e sauce.
H i g h l y u n c o n v e n t i o n a l (but h i g h l y delicious), dessert w a s a w h i t e chocolate c r e m e u x w i t h pine n u t
brittle and A m e r i c a n paddlefish caviar.
A t the end o f the m e a l , toasts w e r e m a d e
m h t m l : f i l e : / / C : D o c u m e n t s and S e t t i n g s L i s a M y D o c u m e n t s R e s t a u r a n t s C T 0 5 - 1 3 - 1 1 R e v . . . 8/21/2011