6 THE CORNELL CLUB - NEW YORK , 6 E A ST 44TH STREET, NEW YORK , NY 10017, 212.986.0300, WWW.CORNELLCLUBNYC .COM Led by Executive Chef Michael Rizzo , our culinary team provides Members and guests with seasonal creations served in our two dining rooms Help us Welcome the Class of 2020 to The Cornell Club-New York Chef’s Corner For the first time ever, our department wants to THANK YOU for not hosting an event at The Club and for staying home! Thank you for not having a big party in the newly refurbished Ivy Room, for not eating from one of our delicious lunch buffets, and for not having a cocktail party for 100 of your friends with a superb wine selection. Thank you for staying home and staying safe. If you are in the medical profession, are a healthcare provider, or are in an essential position, THANK YOU even more! The private events team hopes to see you back at The Club soon! In the meantime, if there is a future event you would like to start discussing and planning with us now, feel free to contact us! Danielle Salera
[email protected] 212.692.1376 #stayhome #staysafe #seeyousoon! Greetings from the Private Events Department! Events Department! Now more than ever, graduates will want to network and reconnect. Here’s how you can help: Graduates Top Five: We’ve asked young alumni what are your favorite parts of being a Member? Here are their picks: 1. Young Alumni Happy Hours and Programs 2. Complimentary Health & Fitness Membership 3. Study areas for Members going onto pursue graduate studies 4. Hosting family in overnight guest rooms 5. Visiting reciprocal clubs, especially clubs abroad Ingredients • 1 lb Crab Meat (Suggested Lump Crab – Pasteurized) • 1 ⁄ 2 cup Hellmann’s Mayonnaise • 2 tbsp Creamy Dijon Mustard • 1 tsp Old Bay Seasoning • 2 whole Eggs, beaten • 1 tbsp Minced Chives • 1 tbsp Minced Italian Parsley and five private event rooms. Currently a Fellow at his alma mater, The Culinary Institute of America, Chef Rizzo works with his talented staff to craft menus offering the finest ingredients from local and award winning purveyors. Until Chef and his team return to The Club, he’ll be sharing useful tips and recipes. A longstanding Member favorite, here’s Chef Rizzo’s recipe for The Club’s Signature Crab Cakes! • 1 ⁄ 4 cup Spanish Onion, diced • 1 ⁄ 4 cup Red Pepper, diced • 1 cup Breadcrumbs • TT (to taste) Salt and Pepper • Panko Breadcrumbs, for coating Directions • In a sauté pan with enough oil to coat the bottom, cook the onions and peppers over low heat until the onions are translucent. Season with salt and pepper, then cool. • In a mixing bowl, place the drained crab meat along with the cooked onions and peppers, mayonnaise, creamy Dijon, eggs, herbs and breadcrumbs. Gently mix until all the ingredients are thoroughly incorporated. Season with salt and pepper, and chill for one hour before forming. • Form into three ounce crab cakes and coat lightly with panko breadcrumbs. • Heat a saute pan with enough oil to coat, and brown on both sides. Finish in the oven until warmed through, about 15 minutes, at 350F degrees. Learn More About The Class of 2020 Membership Offer! Contact Lara Chrisomalis ’02 at
[email protected] 1. Give the gift of Membership! Graduates of all universities can become members of The Club as graduates of Cornell, our affiliate schools, or as Business Associates. 2. Introduce a graduate to The Club. Graduates can contact us directly at membership@cornellclubnyc. com to receive an application and learn more about Membership. 3. Issue a guest pass or sponsor an event at The Club. Once we resume operations, The Club is the ideal location for a meal, stay, and celebratory toast to the graduate.