A Special Message from the William Way LGBT Community Center Board Co-Chairs

The Board of the William Way LGBT Community Center is preparing for an important transition.  Our Executive Director, `Dolph Ward Goldenburg, has announced his resignation effective November 13. 

".... I have been in a long distance relationship for approximately half my tenure at the Center.  While Frank and I have merged our lives in so many ways, the distance prevents us from sharing the mundane and intimate aspects so crucial in a relationship.  After much discernment, Frank and I launched job searches in our respective cities, and I recently accepted a position in Atlanta.  While I am joyous about sharing daily life with Frank, it is with true sorrow that I must resign my position as the Executive Director of the Center."
 
While we will definitely miss `Dolph's enthusiasm and professionalism, we wish him well as he embarks on new professional opportunities and works to deepen his relationship with his partner.  You can also wish `Dolph well by visiting the Center's facebook page and leaving a wall post.
 
The Center's Board has begun the process of identifying and hiring an interim Executive Director, who will help manage the organization as we launch a national search for his replacement.  The Center has never been in a better position to identify and recruit a talented new Executive Director who will help continue our record of success and progress. 
 
The Center plans to host a farewell reception following the public Board meeting on Tuesday November 17 to acknowledge and thank him for his service. We invite you to join us.

Emilie Carr and David Michelson
Board Co-Chairs

It was probably inevitable that Executive Chef  Jeremy Duclut, of Georges, 503 W. Lancaster Avenue, Spread Eagle Village, in Wayne, PA, end up on television. This month French-born and French culinary-educated educated Duclut will be one of the four competitors on Food Network's popular series, Chopped, with Ted Allen (Food Detectives) racing to create a three-course meal from a select list of mystery ingredients that are revealed once the clock starts ticking. The segment with Duclut airs at 10 pm on October 20.  See if he ends up taking home the grand prize!

The competing four professional chefs are given, by host Allen, a limited time to cook an appetizer, entree, or dessert and one contestant gets "chopped" after each course. The competitors are working with new ingredients after each round and battling to be named the winner and gather the prize money of $10,000 cash. The chefs' dishes are judged on taste, creativity, and presentation by a rotating panel of expert culinary judges during this hour long segment.

Having pursued a life dedicated to food, Duclut earned a BAC Professional De Restauration in 1993 and participated in an exchange program with the Restaurant School of Philadelphia working under Chef George Perrier at Le Bec-Fin where the two first met and formed their culinary relationship. Other stints with Perrier have included Brasserie Perrier, Mia's in Atlantic City and Table 31 at the Comcast Center in Philadelphia, with fellow executive chef Chris Scarduzio.

Duclut's menu offers diners a global cuisine with innovative approaches to the most traditional to the most contemporary dishes.

For more information, call 610.964.2588; visit georgesonthemainline.com

New Jersey will now have it all--or, at least, its the first new brewpub to open in the Garden State in 10 years, as Iron Hill Brewery & Restaurant, 124 East Kings Highway, in Maple Shade, opens its doors, 1 to 5 pm, on  October 24, for a special Brewer's Reserve Tasting Event featuring Flying Fish Brewing Company, the state's largest craft brewery, as the special celebration of Iron Hill's eighth property in the tri-state area.

"Here at Iron Hill, we're flattered and proud that Flying Fish has offered to join us for this special tasting celebration," said Iron Hill Maple Shade Head Brewer Chris LaPierre who will be joined at the event by Flying Fish Head Brewer Casey Hughes. "I can't think of a better way to commemorate our arrival here in New Jersey than by collaborating with such talented fellow brewers to introduce residents of our new home to our beers."

LaPierre said that beer lovers will enjoy the flavorful offerings for the pay-as-you-go event that will include: Iron Hill's Heywood Tripel, 2004 Barleywine, and Totally Inappropriate; alongside Flying Fish's Exit 4 American Tripel, Belgian Imperial Cru, and Grand Cru.

"At Flying Fish, we've always thought of ourselves as ambassadors of New Jersey beer culture," explained Hughes. "This special tasting event is our way of welcoming an exciting newcomer to the scene and letting them - and our fans - know that brewing here is only getting better."

Founded in 1995, Flying Fish brews have been featured at the Great British Beer Festival, Oregon Brewers Festival and Canada's Biere de Mondial Festival. Their numerous awards have included medals at the Great American Beer Festival, Real Ale Festival and the World Beer Championships, and are the only New Jersey brewery featured in Best American Beers.

For more information, call 856.489.0061; visit ironhillbewery.com

It's truly worth a trip out to Gulph Mills, Pennsylvania, to Savona Restaurant, 100 Old Gulph Road, to partake in Oktoberfest with the restaurant's own sommelier, Melissa Monosoff who is hosting a series of classes and tastings featuring beers and wines from Germany throughout the month of October.

Tonight's class will focus on Beer vs. Wine. German Beers vs. German Grape Varieties...Which is a better pairing? (October 9); Americanfest Beers vs. Classic German Octoberfest Beers.(October 16); "Other" German Beers - Take a look at lesser known yet classic styles (October 23) and Autumn Beers - Fresh picked hops, pumpkins, pecans and chocolate! Taste the best the season has to offer (October 30).

Classes will be held at 5:30pm, on Fridays, for $25 per person, which includes a selection of six beers as well as hors d'oeuvres prepared by executive chef Andrew Masciangelo.

For more information, call 610.520.1200; visit savonarestaurant.com