Our Club 177 Queens Avenue Lodon, Ontario N6A 1J1 Tel: 519-434-6889 Email: info@londonclub.com
The President’s Letter Greeting Fellow Members, 2017 saw finalization of our 5 year Strategic Plan which will provide a framework to guide and assist your current and future boards in the operation and overall direction of The Club. This is an important step forward and I thank our General Manager, Geoff Curphey and Past President, Manu Panwar for their leadership in the successful completion of this document. As a result, we have a Plan that incorporates input from a broad cross-section of our membership. Views and preferences on dining and service standards, priorities in capital spending including how we pay for things, communication methodology and much more. The major capital project just recently completed was the bowling alley kitchen, a must do, in order for Stephan and his culinary team to be able to continue producing the quality fare the Club is known for. With membership reaching unprecedented levels, to the point of new member applications being held on a wait list basis, the future augers well for the London Club. If you have not been to the Club recently, select one of your favorite events and book it now through the concierge. Remember it is your Club so enjoy its' use. At the Annual Meeting in September the five new directors were installed, replacing those who retired from the board after serving their terms. Thanks to those stepping down and welcome to the following new directors. See you at the Club! John Schucht Club President
Welcome to Fall Board of Directors 2017/2018 President Mr. John Schucht Vice President Mr. John Brennan Treasurer Mr. Jeff Doty Immediate Past President Dr. Manu Panwar Directors Ms. Kate Brown Mr. Curtis Cleaver Mr. Stephen Hebden Ms. Sara La Gamba Mr. Pat Malloy Ms. Katherine Serniwka Mr. Al Slivinski Ms. Jennifer Quick Mr. Matthew Wilson
Thursday, January 11, 2018 at 6:00pm Social Wine Tasting Tuesday, January 23 - 27, 2018 Feature Menu Tuesday, January 16, 2018 Curtain Call Tuesday, January 23 - 27, 2018 Feature Menu Monday, January 22, 2018 at 6:00pm Cooking Session Thursday, January 25, 2018 at 6:30pm Robbie Burns Dinner Friday, January 26, 2018 at 6:00pm Parents Night Out Tuesday, January 30, 2018 at 6:00pm Robbie Burns Tasting
The past year has been full of extraordinary things happening at The London Club. The Club has taken on new initiatives to bring value to your membership. Our goal is to create programming and events that both keep members engaged and welcome new members into the Club. Membership has been strong in the past year where we were able to create a waitlist for a couple months in the spring. We currently only have a few openings. The Club launched a new book “A Passion for Excellence” with photography done by Richard Bain which provides you with great recipes and cocktails so that you can bring the London Club experience to your home while entertaining your guests. The book sells for $50 which will make the perfect holiday gift. The Board of Directors and the management team partnered with Global Golf Advisors to create a 5-year strategic plan which will add value to membership and direction for the Club’s standing Committees moving forward. The plan works to keep the club financially stable and provides new opportunities for the future while keeping with the Club’s mission, vision and values. The Club launched a mobile application for our members to use for us to continue to connect with the membership, as well as stream line how you make reservations, book events, book reciprocal club reservations and even order take-out lunch and dinner orders. If you haven’t downloaded the app, please find it in the app and google play stores today. The username is our member number (lowercase) and the password your last name (lowercase). The Club also welcomed our new restaurant Chef, Jeff Peaker. Jeff comes to the club with a strong background and skill level in the culinary arts. Jeff leads our main floor culinary team and has be an asset since he joined our team. Please say hello to him the next time you are in the Club. I am excited to be part of a club that continues to move onward and I am looking forward to what this year can bring. Sincerely, Geoff Curphey, CCM General Manager Management Contacts 177 Queens Avenue, London Ontario N5W1B1 519-434-6889 Geoff Curphey General Manager Ext. 222 Administrative Michelle Kervanka Ext. 239 Membership & Marketing Sonia-Michelle De Souza Ext. 232 Concierge Ashley Capitano Ext. 221 Director of Food & Beverage David Unger Ext. 223 Executive Chef Stefan Pellman Ext. 230 Sous Chef Robert Stewart Ext. 230 Restaurant Manager Caroline Laing Ext. 237 Sommelier Jesse Fenn Ext.237 Banquet Service Manager Jim McGuire Ext. 243 Janice Medeiros Ext. 243
2017-2018 Property Committee Fellow Members, This last year has been a busy one for the Property Committee. While the primary, and likely most noticeable, project involved the renovations of the kitchen in the Bowling Alley, your Committee has been actively involved in ensuring that the Club is in the best shape possible to allow for its enjoyment by all members and guests. Over this past year the Club has installed new security cameras and monitors, purchased new computer systems, resurfaced the bar top in the Bowling Alley, installed new condensing units for the 2nd floor kitchen, and repaired the building’s foundation. The Committee has also been involved in the strategic planning process, especially through discussions of future capital improvements. On behalf of the Committee I would like to thank the members of the London Club for their patience and co-operation during the renovations of the Bowling Alley kitchen. Management and staff did an excellent job continuing to provide a food and dining experience during renovations. I would also like to take this opportunity to thank the members of the Committee for their dedication over the past year. The commitment that James Almost, Ben Lansink, Michael Lunau, Pat Malloy, McMichael Ruth and Nathan Walker has shown to the Club is to be commended. My thanks also to Geoff Curphey and Michelle Kervanka for their support and guidance, and for all they do to make the Club what it is. Respectfully submitted, Matthew Wilson Chair, Property Committee
Membership & Marketing I am pleased to report that the membership of the Club has never been stronger. In early 2017 we had a membership waitlist for the first time this century. Membership has never been higher in the history of the Club and we have recently completed an expansion to the main floor kitchen to allow the Club to maintain its excellence in service. We recently engaged a consultant to provide a strategic plan moving forward. We were quite pleased with the results of the survey, as an overwhelming majority of the membership is pleased with the Club. The report enabled us to prioritize future projects and helped us identify ways to better engage the membership. We are excited to launch our new Club app shortly, which will allow members better access to Club information and communication from the convenience of their smartphones. We anticipate that this will allow members to be better informed of Club activities as well as allow staff to provide a better experience to the membership. Moving forward we are excited to continue to grow the membership and enhance the membership experience. We are truly excited about what is to come at the London Club. Chair, Curtis Cleaver
Wine & Beverage Committee The Wine and Beverage Committee has enjoyed another very successful year. We focused our efforts on three main projects. Firstly, we were given board approval on an annual budget for purchasing vintage wines that will age in our long term cellar. These wines will spend the next three to five years evolving upstairs, before we see them made available for purchase at the club. These wines have been selected by Jesse and include the clubs first Bordeaux Futures order. Secondly, we completed the racking of the long term cellar. This racking will accommodate 1350 bottles and provides much better storage for wines that have been purchased in less than full cases. Finally, the committee worked with Geoff and Jesse to organize a members trip to Burgundy in March of 2018. I would like to thank the committee members for all their efforts over the last three years. Peter Whatmore will be the next chair of the wine committee and beverage committee. Peter brings a fantastic knowledge of not only wines, but the club itself. It's been a pleasure Chris Chircoski Past Chair
The Union League Club of Chicago believes in the freedom to choose a lifestyle and in paving a path for a better city and a better nation. This freedom exists through the support of three foundations, maintaining a public affairs department that pushes for change in local, state and federal government, and collecting and showcasing some of the finest Midwest and American art in the country. The Club is a timeless home away from home that opens the door to opportunities for members and their families. It provides the venue and creates the experiences that make up a member’s lifestyle. From health and fitness, to social and professional networking, to community involvement, to fine dining, to family programming and special interests—the Club is a diverse collection of people sharing similar values while accomplishing great things. 65 WEST JACKSON BOULEVARD CHICAGO, ILLINOIS 312.427.7800
From the smallest detail to the grandest event Let our experienced professional team take all the work off your hands, the personal attention that we offer in planning your event will immediately put you at ease. Whether you are planning a formal dinner party, casual get together, a corporate luncheon, or a cocktail reception we at the London Club will make it a memorable experience for you and your guests. • Try a vertical scotch tasting and treat your clients to an evening they won’t forget • Host a “blind” wine tasting where the wine will be served from a bag so your guests can try to guess what they are drinking • Plan a wine dinner with wine paired to each course • Invite your clients and their partners in for a cooking class taught by our chefs, with dinner to follow • Getting Married? Plan a Bachelor/ Bachelorette Night Our catering services include menu development, décor, table linens, table settings, floral designs and more. We can even provide knowledgeable recommendations on photographers, decorators, and musicians. We offer everything to create your special event! Kindly Contact David Unger our Wedding Specialist 519-434-6889 ext.223
House & Events Committee Well that summer flew by! Here we are approaching the fall and with that comes the excitement of returning to the club for all the great events the London Club has to offer to its members. Please be sure to attend the “Welcome Back” Member Appreciation on September 14th. It is a chance to chat with fellow members on how their summer went and to catch up. As we say farewell to Dr. Panwar as President, I am excited to announce our incoming President, Mr. John Schucht. The club will be in good hands under his guidance as President and attending President’s Ball is your chance to come out and meet Mr. Schucht if you don’t already know him. It also allows members to honour the Legacy Members of the Club. These members have supported the club for many, many years. One of the favourite events at the club is our Annual Wine Fair, to be held on October 13th. This is an event not to be missed as there are over 100 wines from around the world. It is your chance to taste great wines, order for your private cellar and experience our culinary team’s delectable food. There are many events occurring at the club every week from Whisky Tastings, Social Wine Tastings to the Sommelier Challenge with you selecting the winner. Don’t forget the ever-popular Men’s Night on November 2nd and Women’s Night on November 3rd, always a fun time for members. The Christmas Season is very popular make sure you watch the calendar for the Festive Luncheon, Eat Drink and Be Merry and of course Spiced Beef a true tradition of the London Club. It has been my privilege to serve on the Board of Directors for my 3-year term. It is now time for me to take a graceful bow, listen to imagined applause and let new talent get involved with the House and Events Committee as well as other committees within the Club. I am looking forward to seeing you all at the Club. Alison Lockhart, Past Chair
Wednesday, February 7, 2018 at 6:00pm Social Wine Tasting—Scotch & Chocolate Tuesday February 14, 2018 Valentine’s Day Dinner Parents Night Out Monday, February 12, 2018 at 6:00pm Valentine’s Day Cooler Take Out Monday February 19, 2018 Family Day Tuesday, February 20, 2018 Feature Menu Thursday, February 22, 2018 at 6:00pm BIN1880 Speakers Series Committee It was another great year for the Speakers Series Committee and we are excited about the upcoming year. There will be a number of events hosted this year including an International Women’s day event. We have decided to make this an annual event due to member feedback received following Dr Mumm’s presentation this year so stay tuned for details on who the speaker(s) will be. We are excited to welcome Karen Hulan to our team who will bring new ideas for speaker events. If you have a topic or a speaker you would like to see please reach out to one of the committee members or contact the club. We are looking forward to another great year and hope to see you at one (or more) of our events. Chair, Stephen Hebden
Finance Committee The Finance Committee met four times in the past year. The primary role of the committee is to oversee the financial condition of the Club through reviews and interaction with management, review draft statements and report the findings and conditions to the Board. The Finance Committee also acts as a sounding board for management on newly contemplated initiatives. Some of the matters addressed this fiscal year included the finalization of financial details around the major renovations to the Club including our new main floor kitchen. The committee also looks ahead with management to plan what priorities should be addressed in the next twelve months.” John Brennan, Vice President
ARTS COMMITTEE The Club’s newest committee held its inaugural meeting on November 4 of last year, with a mandate to develop Club events related to all aspects of the Arts. Its first major initiative was the drafting and circulation to Club members of a survey designed to see what types of events would be of interest to all of you, and the response rate to that survey was gratifyingly high. Since then the Committee has been doing its best to respond to what we learned from the survey, and has developed a number of successful events. Besides the ongoing and popular monthly Book Club, we organized a tour of the (literally) subterranean vaults of Museum London – with pre- and post-tour wine, of course – a walk over to see Colours in the Storm at the Grand Theatre, preceded by a dinner at the Club at which the Grand’s new Artistic Director, Dennis Garnhum, spoke about his plans for the future of the Grand, and a series of Paint Nights, where members did, indeed, paint. An appraisal of the Club’s art collection was recently undertaken under the Committee’s aegis, and we will be developing a Collection Policy for the Club, to be presented to the Board in the near future. We have a number of other events scheduled and in planning for the coming year, but the primary source for event ideas is all of you. Please feel free to pass on to anyone on the Committee any thoughts you may have about future arts-related events. Al Slivinski, Chair
Cucumber Fizz INGREDIENTS Hendrix lime juice cucumber syrup Club soda Cucumber slice Add all ingredients except soda to Stain into highball filled with ice Top with soda with cucumber slice with ice Note: You can make your own cucumber syrup or buy it at a speciality grocery store or online. For More Beverages & Food Recipes like these please order your London Club Book. A Passion for Excellence
LONDON CLUB KITCHEN Executive Chef Stefan During the busy months at the Club running a full service kitchen, offsite caterings, and a busy banquet department can be quite a balancing act. Recently a lot of members have asked “how do you do it all? “. Without our dedicated culinary team none of this would be a possibility, every person counts from our dishwashers all the way to the top. Every team member has an intricate part of a successful, busy work day. When I think of one of the best and biggest days of the year spiced beef buffet always comes to mind and I would like to offer a peek behind the kitchen doors. A week away from spiced beef I start curing and smoking all the salmon and trout. The day prior to spiced beef is a flurry of activity. Orders being received, checked, and properly rotated in our fridges. The restaurant is still open for business so cooks and chefs are busy running the restaurant and prepping the buffet for the big day. Once we feel like we have accomplished all we can that day without compromising quality Robert the Sous Chef and I take a small nap and come back at two in the morning. At two in the morning the eight whole briskets, eight whole prime ribs, four suckling pigs, and two honey glazed hams go in the oven. We start shucking five hundred oysters and cook fifty pounds of shrimp for our seafood buffet. Then we start cooking forty trays of bacon in batches, this will take around three hours to cook in all. At six o clock the rest of the team comes in and begins poaching two hundred eggs and assembling the eggs benedict. At nine the seafood buffet begins to be put together and a team of cooks clean up all their work stations and decorate the kitchen with lights, chaffing dishes, and Christmas ornaments. At ten thirty the finishes touches on the buffets are done and the rest of the buffet is presented. At eleven o clock the festivities commence and around three hundred and sixty people enjoy both buffets. At four o clock the last of our members are returning home, the buffet is removed and cleaned, and the dishwashers start the largest part of there day and the building is closed at seven. The kitchen team and I would like to extend our gratitude to our amazing membership. Without all of you this wouldn’t be such a special and amazing place to work. Sincerely, Stefan Pellman, Executive chef
PUMPKIN Cheesecake Recipe
Pumpkin Cheesecake, Cranberry Compote, Whipped Crème Fraiche Cheesecake 3 cups cream cheese, softened 3 eggs 1 cup white sugar 1 teaspoon vanilla extract ½ teaspoon ground ginger 2 teaspoon ground cinnamon 1 cup high quality canned pumpkin puree Preheat oven to 300’F. Line an 8 inch spring form pan with parchment paper on the bottom and up the sides. In a stand mixer on high speed, cream the cream cheese with the eggs until light and fluffy. Add the sugar to the mixture and beat for 7 minutes. Stir in the spices and fold in the pumpkin puree. Pour the batter into the prepared pan. Bake for 40 minutes. Turn off the oven and allow the cake to cool in the oven for 1 hour with the door held a jar. Remove from the spring form pan and refrigerate. Cut into 8 slices with a warmed knife. Refrigerate until needed. Compote 1 cup cranberries Zest and juice of 1 lemon ½ cup white sugar ½ cinnamon stick ½ cup water 3 tablespoons dried cherries Zest and juice of 2 oranges 1 clove Combine all the ingredients in a saucepan set over medium heat and bring to a boil. Reduce heat and simmer, stirring frequently. When the compote has thickened, about 15 minutes, remove from the heat and let cool to room temperature. Remove the clove and cinnamon stick. Whipped Crème Fraiche 1 cup 35% cream ¼ cup sour cream 2 tablespoons confectioners sugar, sifted Combine all ingredients in the bowl of a stand mixer with the whisk attachment. Whip on medium speed until the mixture reaches soft peaks. Refrigerate until needed Plating Place a slice of the cheesecake in the middle of a chilled plate. Top the cake with a spoon of the compote and a spoon of the whipped crème fraiche. Garnish with fresh herb leaves.
INGREDIENTS 4 slices thick cut bacon, cut into thin uniform strips 4 skin on chicken breasts with the wing attached 2 granny smith apples, cored and cut into 8 wedges each 1-12 oz. bottle hard dry apple cider 2 cups low sodium chicken stock ½ bunch fresh thyme 2 tablespoons whole grain mustard 12 oz fresh Brussel sprouts, trimmed & halved 1 medium white onion, peeled & julienned 2 cloves garlic, chopped fine 1 pound purple potatoes, cut in half 2 tablespoons unsalted butter Kosher salt & black pepper 1. In a very large skillet cook bacon Over medium heat until crisp; remove from pan, reserving drippings in skillet. Season the chicken with kosher salt and black pepper, add chicken, skin side down, and cook 10 minutes or until browned, turning once; remove from skillet. Add apples, garlic and onions to the skillet and cook 4 minutes or until lightly browned; remove from skillet. Drain and discard drippings from skillet. 2. Add cider, thyme, mustard, and stock to skillet, scraping up any browned bits. Bring to boiling; add the potatoes and cook for 5 minutes; reduce heat. Return chicken to skillet. Cover and simmer 10 minutes. Add Brussels sprouts. Cover and cook 5 minutes. Add apples/onions and cook, uncovered, 3 to 5 minutes more or until chicken is done (at least 165 degrees F). 3. To serve, divide chicken, Brussels sprouts, potatoes and apples among shallow bowls or plates. Spoon sauce over top. Sprinkle each serving with bacon. Apple Cider Braised Chicken Breast Supreme Bacon, Brussel Sprouts and Purple Potatoes
Have you joined? One of the things I love most about the London Club is our passion and commitment to explore, learn an collect some of the greatest wines in the world. Being a Bin 1880 member is a great way to expand your knowledge, meet some new friends and share some unique experiences here at the club. This year the club held its first Bin 1880 Grand Tasting, a wine event featuring select vendors that poured wines exclusively for Bin 1880 members. Members enjoyed a wide variety of incredible wines from around the world while meeting the professionals who can help supply your own collection. Another great benefit to membership is having first access to wine events along with discounts to wine and beverage events. We have had several wine makers from around the world, great social events and an opportunity to meet Canadas first female Master Sommelier. In March of next year, the club will be headed to Burgundy for an unforgettable wine experience for our members. The list of events and opportunities for members continues to grow. Looking forward to seeing you at our next tasting. Cheers! Jesse Fenn, Sommelier
The London Club’s Concierge Services are designed to help you keep your personal time just that. Our program tailors to your personal needs. Whether it is for business or pleasure we are here to assist you. Some of the featured premium services: • Personalized Birthday Cakes • • • • • Special occasion or daily reservations Airline tickets Hotel bookings Private transportation Flower Arrangements What we can do for you: Check in and venture out with Renaissance Hotels. We believe you should get everything you expect from business travel, in a slightly less expected way. It’s our job to make your trip a little less expected and a lot more memorable. Explore downtown Toronto. A boutique hotel experience awaits you here in the heart of the Toronto! With sophisticated accommodation and a prime location, the Renaissance Toronto Downtown Hotel will appeal to business travelers and vacationing families alike. Situated right inside of the Rogers Centre, and some of the accommodations boast stadium views; watch a game or a concert from the comfort of your room! Turning moments into memories with Fairmont Hotels & Resorts. At Fairmont, the passion lies on connecting the guests to the very best of their destinations. Fairmont offer guests extraordinary places, created by combining unique architecture and structure, expressive decor and artistry, and magnificent features. Add great service, and the result is an unforgettable guest experience. Make Fairmont your personal gateway to exploring the world’s most extraordinary places—and to having your most memorable experiences. Contact your Concierge to assist with booking your next business trip or getaway!
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