 Chefs Blog
February 1, 2011 Well it's snowing and the club is closed once again for business tomorrow. I guess that is the trend for this year and although spirits are down we will prevail and leave this all behind. The banquet menu is being revised and I am happy to say the testing is going well. The Facebook page is up and running and Tina although frustrated is working on making it great. We are working on menus and presentation all month and I have a friend that is a professional photographer coming to take some food photos next week. I am going to talk her into getting some cool pics for this site. Even though the weather has beaten us down we know there is some gold at the end of the rainbow. Members don't forget to check out our Valentines Dinner and daytime kids party on February 12 th. Our annual Bridal tasting on February 25 th for our 2011 brides ia also featured this month and than spring I hope. Jon Prata Executive Chef Squantum Association January 3, 2011 Happy new year to all !! It"s been a very busy and successful 2010 at the Squantum club. I do admit I had little time to focus on the chefs website but with winter on tap I am excited to have time to update It and add new recipes and pictures . We also have the opportunity to work on our banquet and members menus for the upcoming year. The test kitchen will be open at the end of the month and the team will be coming up with a more modern and fresh approach to our menus. The winter months also allow us to clean and organize for the upcoming season as well as take a small rest from the usual hustle and bustle. Look forward to seeing you all and have a safe and happy new year. Jon Prata Executive Chef Squantum Association Summer has arrived and we are already into our busy wedding season. We have succesfuly completed a number of weddings and private parties with numerous complements on our food and service leaving a memorible experience to all of our guests.
For our members the outside deck is open for lunch and cocktails Tuesday thru Friday and we are serving Dinner on Wednesday and most Saturdays. We have also implemented a casual event in the Bake House on a Friday evening once a month. This event includes food, Tap beer, and House wine served in a casual atmosphere at an all inclusive price of $50 per person. We have already had a succesful Italian night and Seafood night using this format. Come and try the Texas BBq in August to see for yourself. Please contact us with any questions chefs@squantumchefs.com
Jon Prata
Executive Chef
Squantum Association
March 01, 2010
Looking forward to getting the season started at the Squantum Association. The new Bake House kitchen equipment is in and in full use. We are currently testing all new recipes and ideas for the up and coming season. I believe that experimentation is an important process in the Culinary field, what works for some is not always receptive by others but with trial and error we can fiend a common ground to make most happy. In April we have Club Day, Easter brunch, and a skeet shoot brunch for our membership to enjoy please feel free to call the office for more information at 401-434-8377. The new bar is almost finished in the Bake House. In my eyes it was a much needed improvement for both our members and the outside business. It truly looks amazing and only enhances the squantum atmosphere. Congratulations to all involved on this project. Finally we are looking into The farm fresh RI program for the spring and summer months to receive some of the freshest local products for our members dinning experience. This program allows us to place an order on Monday from a list of local produce, seafood, and meat suppliers and receive delivery on Thursday making fresh local products available to our members on Saturday's night dinning menu.
Thanks to all.
Jon Prata
Executive Chef
Squantum Association
January 01, 2010
January has arrived and the weather is turning cold but things are still cooking at the Squantum Association.
Although things have slowed down a little in the winter months the culinary department is busy planning for the upcoming season.
We also are busy planning for our February events which include our monthly brunch, Valentines day, and a cooking class for interested members.
Chefs Scott and Jerry have implemented a new lunch and dinner menu for the Clubhouse with weekly specials and Chef Tina is excited to get her own space in the newly designed Bakehouse kitchen. That's right, the bakehouse kitchen is getting a much needed upgrade of new equipment which will enable us to offer many new menu items to our members and quests that we have not been able to offer in the past. When the kitchen is complete we will be busy trying new recipes for our members functions and our banquet menu for the up and coming season. Finally Scott, Corentin, and I had the opportunity to visit one of our fine vendors, Sid Wainer where we tried new products and had a hands on tour of their operation and greenhouse and made plans to visit their farm in the summer. The staff at Squantum look forward to serving you in the winter months. Please contact us with any questions chefs@squantumchefs.com
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