MANNY BARENHOLTZ BUCATINI ALL'AMATRICIANA

According to Bonnie, Manny absolutely loved this dish. Let her know if you try it!

INGREDIENTS: n 100g of guanciale, or good quality pancetta, diced into 0.5cm cubes n 400g of San Marzano tomatoes (1 tin) n 1/2 onion, diced (optional) n 1/2 red chili, diced (optional) n 50 ml of white wine n Olive oil n 400g of bucatini pasta n Pecorino Romano, to grate on top n Basil leaves, torn

DIRECTIONS:

To begin, slowly heat the diced guanciale with a tablespoon of olive oil over a medium-low heat. If using onions and chili, add them to the pan to soften in the rendered fat, cooking them until soft but without color.

Once the guanciale is lightly golden, add the white wine and reduce by three quarters.

Add the tin of tomatoes (if using whole tomatoes, roughly chop them first).

Cook down on a low heat for 10–15 minutes until the sauce has thickened. Taste and add salt and a pinch of sugar, if necessary.

Cook the pasta in a pan of heavily salted boiling water for 8–10 minutes, or as per packet instructions.

Once the pasta is al dente, drain and add it to the sauce, tossing to make sure the pasta is evenly coated

Serve promptly with plenty of grated Pecorino Romano and some torn basil leaves.

Buon appetito!

Manny Barenholtz

Staff Profile

Brenda Dye

TITLE: ACCOUNTING SUPERVISOR

YEARS AT WALDEN: 31

FAMILY: I have three children (two sons, one daughter) and three granddaughters.

I’m not sure where to start. There are so many things I would love to say about Walden and Manny Barenholtz. I’m so thankful and blessed for my family here at Walden and that Mr. Barenholtz gave me a chance to be a part of Walden many years ago. I transitioned from a data entry clerk to my position now.

When I think back to all those years ago, it’s with a smile that I think how Mr. Barenholtz went from an amazing mentor and businessman to my friend. He was definitely a talented man and I’m so lucky that I got to be a part of him making his dreams come true here at Walden.

In the last few years, he started coming down and asking if there was anything he could do for me, even if it was doing a bank or post office run. That’s what made him such a special and kind soul. He genuinely cared about all his employees and was so thankful for what we did for him and Walden. His presence will always be missed.

MANNY BARENHOLTZ

Reflections

In His Own Words What mattered to Manny

Manny had a way with words. He was able to share his vision of Walden through his quick wit and word pictures. Here are a few quotes from past conversations and interviews:

“Things that are important to me are ‘critical path.’”

“Simplicity is very important. You can’t beat a piece of glass and a tree.”

“Like everything else in life, it’s common sense to use what’s here. If the good Lord gives you a structurally sound historic building, you’d be a fool not to use it! You can’t build something like this new.”

“Since we always have disdained ostentation, going into an old barn was part of the visual harmony from the outside. The architecture blends seamlessly into the landscape and The Barn ties everything together. The atmosphere throughout Walden is high quality and earthy; not ostentatious.”

“I wanted to create a community, not just a house.”

We’re Hosting Intimate Events

This year, Club Walden is looking to offer smaller, more intimate events to enhance the member experience. On June 17, we hosted the first of these events on the 18th Fairway. An intimate dinner was served to around 20 guests who arrived at the beautiful setting via golf cart.

The dinner included five courses and each wine was meticulously chosen by Walden’s own Wine Sommelier, Marie Spencer. Here was the menu with the wines that evening:

COURSE 1: Cheese Board, Domestic Cheeses, Fruits and Pickled Vegetables, Scarpetta Prosecco Italy

COURSE 2: Chilled Ohio Wildberry Soup, Wine Infused Foam Crème, Mint Skewer Santo Assyrtiko from Greece

COURSE 3: Braised Beef Short-Rib Ravioli, Ramp Crème Fraiche, Trumpet Mushrooms, Alexander Valley Cabernet Sauvignon California

COURSE 4: Potato Crusted Atlantic Halibut, Poached White Asparagus, Red Wine Beurre Blanc, Enroute Pinot Noir California

COURSE 5: Ohio Icewine Ice Cream, Dark Chocolate Cone, Red Wine Poached Cherries, Dow 10 Year Tawny or Far Niente Dolce

We hope to hold more of these events for our members in the future. We have a wine dinner planned for the Arbor at the Clubhouse in September and a Cigar and Whiskey Event planned for the Bogey Bar Deck on August 19.

Watch for more “Evenings on the Green” planned for the future! These events will be limited in the number of attendees to help create an intimate and memorable evening for each guest.

Guests arrived at the beautiful setting via golf cart.