Squash Casino

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Apparently, membership does NOT have its privileges. A local family says their daughters were sexually harassed by three of the club’s squash pros and the Casino did little about it. The NY Post reports, “Julie and Edward Burke claim The Heights Casino on Montague Street, “reluctantly” investigated their allegations, but hid its findings and disciplined no one, according to a petition filed in Brooklyn Supreme Court.” The papers also claim several other families complained to the Casino board.

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Laurent Elriani, 42, husband of junior squash program director Linda Elriani allegedly compared the bust sizes of his young charges. Alberto Rezende is said to have openly bragged about engaging in carnal delights within close proximity to Bar Mitzvah guests when the club was “overrun” by children. A third, Fabian Kalaitzis, 43 reportedly flaunted his tinder account in front of young girls.

A spokesperson for the Brooklyn Heights Casino said, “All allegations of misconduct were thoroughly investigated by an independent third party and dealt with accordingly. We view this lawsuit as a baseless attempt to slander the Heights Casino and plan to defend our club vigorously.” The Elriani’s deny the allegations as false and are planning to “clear their good names” with a counter-suit.

For some back story on the historic Flemish Revival building and the club’s less than inclusive past membership practices, check out Chuck Taylor’s archived post from 2012. The blog will post any further details of the case as it develops.

  • prep time

    8 mins

  • cook time

    30 mins

  • total time

    38 mins

  • servings

    3

Squash cassoWithSquash Casino

ingredients

For Herb Bread Crumbs:

1 cup panko breadcrumbs
1 Tablespoon butter, melted
1 Tablespoon Pompeian Smooth Extra Virgin Olive Oil
1 teaspoon garlic, minced
1 Tablespoon fresh Italian parsley, minced

For Clams Pasta:

Squash carcinoma

1 Tablespoon kosher salt
1/3 pound linguini
1 teaspoon Pompeian Smooth Extra Virgin Olive Oil
1/2 cup pancetta
1 Tablespoon garlic, minced
1 pound littleneck clams 8-12, rinsed really well to remove any grit
1/3 cup white wine
2 Tablespoons butter
Pompeian Robust Extra Virgin Olive Oil

preparation

  1. In a skillet, combine the breadcrumbs, butter, Pompeian Smooth Extra Virgin Olive Oil and garlic. Cook over medium-low heat until bread crumbs become toasty and browned. Remove from heat and add in the chopped parsley.
  2. Bring a large pot of salted water to a boil. Add linguini to boiling water and cook until slightly underdone. Meanwhile, place a large saucepan over medium-low heat, and add olive oil and pancetta. Cook for 5-6 minutes to let the fat render and pancetta crispy. Add the garlic and cook for 2 minutes making sure the garlic doesn’t brown. Sauté gently, reducing heat if necessary so garlic does not brown.
  3. Add clams and white wine, and cover. Let cook for 3-4 minutes until clams open up. Add in the hot drained pasta, and butter. Cover, and shake the pot gently. Allow to simmer for 2 minutes.
  4. To serve, garnish with the herbed breadcrumbs and a drizzle of Pompeian Robust Extra Virgin Olive Oil.

Squishy Carcinoma

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