Page 3 - Boca Club News - August '24

Boca Club News, Page 3

World War Two Veteran Weds from page 1
National Magazine, Club+Resort Chef,
The ceremony took place in the town of Carentan, a Applauds from page 1
few miles from Normandy. And to make the occasion even
more memorable the happy couple were feted at a special Phommahaxay and Executive Sous Chef Ronnie
State Dinner hosted by French President Emmanuel Bensimon.
Macron, with President Joe Biden on hand to extend his At the other, CIRQ Grille and Bar, menus have
congratulations! continued to evolve under the leadership of Executive
Photos provided by the Bride’s daughter, Jodi Weisfeld Chef John Muriel. While CIRQ’s lunch buffet is
of Delray, show the new Mrs. Terens glowing in a lovely steady—salad bar, whole roasted salmon, burgers,
pink dress and the groom looking handsome and dapper vegetables, a carving station, an omelet station—dinner
in a navy blue suit. menus change nearly every day.
The result is a gourmet culinary experience that
attracted Isabelle Gustafson, Senior Editor of Club +
Resort Chef—the leading national magazine servicing
the food and beverage managements in the private club
and resort industry—to feature Chef John Muriel and
the team at Broken Sound Club in their June issue.
“It’s never the same,” says Muriel. “On Mondays,
we do ‘burgers and brews,’ which is our most popular
night. We have about seven different burgers we create,
along with sandwiches, salads, small plates. On
Tuesdays, we do a prefix for $45. Wednesdays, we do
a Tuscan buffet, which we change every three to four
weeks. We have a standing menu on Thursdays and
Fridays. Then it’s a la carte with specials. Saturday
night, we’re doing a steak night, and Sunday night, a
themed buffet.”
The Illuminations Ballroom in the clubhouse is
also kept busy. It was the setting for 22 weddings and
14 bar mitzvahs last season, plus golf mixers, tennis
mixers, as well as opening and closing events—all
under the aegis of Executive Chef Michael Bass
working closely with Executive Chef John Muriel.
The Executive Chef of The Grille at Broken
Sound’s iconic Old Course is Will Quick. The Sous
Chef at the aquatic center’s Bistro is Frank Piazza,
and Broken Sound’s Executive Pastry Chef is Hyewon
Kwon. Andrew Howisen has just been named Food
and Beverage Director.
Together, the Broken Sound culinary team dishes
up a dining experience that Club +Resort Chef
Magazine notes in its article, “hit all the right notes,
balancing member expectations with exceptional
service and strong leadership.”

Editor ............................................................................ Nils A. Shapiro

Editorial copy appearing herewith is not necessarily the viewpoint of
Seabreeze Publications of Central Florida. Most editorial copy is created by
the homeowners and is edited by their appointed editor.

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