ACCENTS Jan Feb Mar 2019

Our staff at Naval Academy Catering wish you a Happy New Year! We hope your holiday season was a memorable one. Top on your list was visiting with friends, family and colleagues at a private event in one of our gorgeous venues, executed by our capable catering and banquet team! It is an exciting time to work in Naval Academy Catering. Our team has so much for which to be grateful. We are growing exponentially and constantly striving to better our operation. Every Wednesday like clockwork, our catering, banquet, wedding, and leadership teams gather for a weekly meeting. As a testament of where we were and where we are today, in 2006, our weekly meetings comprised of four staff members total! Today, the meeting consists upwards of 20 staff members gathered to discuss all of our events at hand. The success of events this Fall along with internal changes not only validate our growth and hard work, they also showcase the talent of our team today. In November, the Yard was home to the U.S. Naval Academy Foundation Public Campaign Launch, “Called to Serve, Daring to Lead.” We worked exclusively with the Foundation staff, a valued corporate partner, to help execute this intricate week-long series of catered events. Not even two weeks later, and for the first time in Naval Academy history, we hosted events surrounding the commissioning of the LCS USS Sioux City - the Navy’s newest warship. All the while, we were serving our regular clients executing weddings, retirements, memorials, and holiday parties to name a few. We received nothing less than positive feedback from our patrons and guests. We are not slowing down. Our winter event roster includes the USNA Leadership Conference in January, the Community Service Dinners and the 2019 Annual USNA Football Banquet hosted by NAAA. Naval Academy Catering is proud to welcome a new executive chef and chef-de-cuisine to our kitchen team. Executive Chef Randy Pyren and Chef-de-Cuisine Peter Tcherkassky recently joined our staff. They “bring to the table” a wealth of experience and ideas to lead the efforts toward culinary excellence within our catering and restaurant operations. “I am excited to have the great opportunity to work here at the Naval Academy Club. I intend to bring a new excitement and approach to the food service program. Be on the lookout for new Alley menus, presentations, and specials” –Executive Chef Randy. For more information about catering an event with us, please feel free to contact us by phone, or make an appointment for a site visit. V/r, Your Naval Academy Catering Team, Jennifer Sheppard, Lisa Washington, Mollie Ryan and Gail Hutchinson C A T E R I N G ACCENTS January / February / March 2019 Please call 410-293-2610 for your event inquiries or email catering@usna.edu Isabel VandenBerg Deputy Director Retail Dining 410-293-2874 Emily Stinemire Club Manager 410-293-2613 Randy Pyren Executive Chef 410-293-2376 Mollie Ryan Catering Account Executive 410-293-2899 Lisa Washington Catering Account Executive 410-293-2897 Jennifer Sheppard Catering Account Executive 410-293-3909 Gail Hutchinson Catering Account Executive 410-293-2896 Brooke Morgan Membership Coordinator 410-293-2633 Christine Vazquez Chapel Weddings Coordinator 410-293-2369 Alley Reservations 410-293-2632 The Alley Restaurant 410-293-2608 Naval Academy Catering 410-293-2610 NAVALACADEMY CLUB Regular Hours of Service Club Office / Business Hours Monday - Friday: 0900-1600 The Alley Monday: 1100-1400 Tuesday - Friday: 1100-2100 Page 2