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Post from November, 2014

Bay Club’s John Paesani to Compete at Sr. PGA Professional National Championship!

Monday, 10. November 2014 16:08

Pi2013-optAssistant Golf Professional, John “Pi” Paesani will compete in the 26th Senior PGA Professional National Championship being held November 13 – 16 at the PGA Golf Club (Wanamaker and Ryder Courses) in Port St. Lucie, Florida.  The 264-player field is composed of senior PGA Professionals representing the 41 PGA Sections, and will compete on both courses over the first two rounds of play.  The low 70 scorers and ties after the second round will advance to the weekend’s final 36 holes at the Wanamaker Course.

Pi earned the chance to play by shooting a 1-over 141 at the NEPGA Senior Championship held July 30 and 31 at the Okemo Valley Golf Club, Oekmo, VT. His performance resulted in a 5th place tie.  This is the fourth consecutive year Pi has qualified for the championship.

Good luck Pi!

Category:Golf | Comment (0) | Author:

Boston Chef Jeremy Sewall Comes to the Bay Club

Monday, 3. November 2014 12:12

JeremySewallThe Bay Club welcomed acclaimed Boston chef, restaurateur and seafood authority Jeremy Sewall to the club recently for a cooking demonstration and book signing. Jeremy is the Chef and owner of Lineage restaurant, Island Creek Oyster Bar and the newly opened Row 34 in Boston’s Fort Point neighborhood.

In addition to the cooking demonstration, all participants received a signed copy of his first cookbook, The New England Kitchen: Fresh Takes on Seasonal Recipes.  The recipes throughout the book highlight the best of each season, and include profiles on Chef Sewall’s friends in the farming, fishing and brewing communities.  Highlighting contemporary New England fare and adapting the region’s fresh, simple flavors into refined dishes for the home cook, the book features more than 100 delectable recipes from the area’s most celebrated farms and fisheries, for easy at-home cooking and entertaining. Divided by season, the book incorporates distinct flavors throughout the year through Chef Sewall’s soups, salads, hearty dishes, grilling favorites, seafood specialties and simple desserts.

Members enjoyed sampling Chef Sewall’s Toasted Barley with Chantenay Carrots and Pomegranate along with Crab Cakes with Grilled Scallions and Pickled Fresno Peppers over Hubbard Squash while learning more about Chef Sewall and his techniques.

Category:Cooking Class, Cultural Events, Dining, Life at the Bay Club | Comment (0) | Author: