CLUB / RESORT DATA
Director of Food & Beverage / Executive Chef	Anthony Villanueva
Chef's Certifications	working on CEC certification. Tony has been featured in many culinary magazines and have been featured speaker at your conference for Club and Resort magazine as recently as last year in front of 350 chefs.
Number of Members	350
Annual Food & Beverage Revenues	4,000,000
Food & Beverage Minimum	Yes
Number of Food & Beverage Outlets	4
Average Weekly Covers	1000
Banquet Capacity	450
Number of Kitchens	450
Food Cost(%)	41%

We believe we have a unique and diverse membership and with that we cater and prepare our menus to fit their needs. We have multiple outlets serving food at all times at the club and our catering department has been awarded many regional and national awards. Our club has received the Best of Bergen Catering award multiple years as well as " Best of the Knott" for consecutive years nationally. Our executive chef Anthony Villanueva has been published in many culinary magazines, including Golf Kitchen, and has hosted Podcasts and Radio events. Tony works with a local microgreens company who supports Autism, and he also caters to the local hospitals especially through this unfortunate Covid world we live in. Casa of Essex has awarded their prestigious award. Tony was the first chef ever to have receive this award.

 

Featured a la Carte menus Midway_Bar_Grille_2021_Opening.pdf Lunch_Menu_2021_Opening.pdf Fine_Dining_Menu_2021_NEW.pdf 1st_Night_Passover_To-Go_Menu_and_Order_Form_2021.pdf July_Poolside_Menu.pdf Sunday_BBQ_6-30-2019.doc Breakfast_Menu_7-26-19FINAL.pdf 5-12-2019_Mothers_day.doc 10-18-2019_Steak_and_Sushi_Menu.doc

Featured Banquet menus Edgewood_2021_Wedding_Package.pdf Cocktail_Style_Reception_3_Hours.pdf Brunch_Buffet_Elaborate.docx 5-24-2019_Pool_Side_Clam_Bake.doc 5-26-2019_Memorial_Day_BBQ_Sunday.doc 10-9-2019_Yom_kippur_break_the_fast.doc