H French Wine Dinner
I Saturday, November 13, 2010
$40 per person plus tax & gratuity • 5:30 - 8:30 p.m.
Seating is limited • Reservations required
Baked Brie with Cranberry-Apple Glaze – Served with French Baguette Crisps
H Nicolas Feuillatte – Brut – Champagne, France
Beef Consommé Brunoise
Chateau d'Aqueria – Tavel – Rhone, France
Fresh Baby Greens with Vinaigrette – Served with Dinner Rolls
M. Redde – Sancerre – Loire, France
Entrecote Sauté Bordelaise
(Sirloin Steak with Red Wine and Shallot Sauce)
Green Beans Basquaise
(Green Beans with Sautéed Bell Peppers)
Christian Moueix – Mèdoc – Bordeaux, France
Jaboulet – Muscat de Beaumes de Venise – Rhone, France
w w w.stcloudcountr yclub.com 320-253-1331
The leaves are mostly off the trees. monthly meeting and has decided that based on the results we
The days are definitely shorter. The will not be going forward with the project as it was presented.
air is a little crisper. The golf course is
in excellent shape. The more things So what does this mean for the future of the Clubhouse? As has
change in Minnesota the more they been stated many times over the course of this past year, there
stay the same. are some glaring issues we have with the current Clubhouse
and the condition it is in. For that reason, the Board has asked
I love this time of year for golf. You have to get out a little earlier the Staff and various Committees to come up with a plan to
than normal to get done before dark settles in, but that’s not address those issues. Over the course of the next 3 months a
necessarily a bad thing. I like that you can now look through the plan will be put into place that takes into account the Xcel Energy
trees and the 90% air myth becomes somewhat of a reality. I like report, the safety and accessibility of the Clubhouse, the size of
that my ball rolls farther because I’m usually coming up short. I the kitchen and office space, and the overall aesthetics of the
like that the rough is a little less thick and maybe a touch shorter Clubhouse. The goal is to have a plan in place that addresses
because I seldom find myself in the fairway. Bugs don’t seem these issues, a timeline for when they will be taken care of, and
to be a problem, but then again we were blessed this year with a financial plan for how it will be paid for.
very few bugs all summer long. If you usually stop playing golf
regularly after Labor Day I suggest next year you rethink that. I wish to thank the Board, the Staff, and the many individual
The playing conditions in September and October are ideal at members who put in countless hours of research and planning to
the Club if you can put up with the leaves for a couple of weeks. bring this issue to the members for a vote.
As many of our members head south for the winter, those of us Have a great month, and see you at the Club!
who choose to stay have many opportunities to continue usage
of the Club for our dining and entertainment pleasure. Chef Steve Schueller,
Angela has scheduled three events in November. On the 6th
there will be the Asian Stir Fry Buffet. On the 13th the Club
will be having a Gourmet Wine Dinner and on the 20th a Buffet
Dinner ala Chef Angela. And it doesn’t stop in November as
December has the Club Holiday Party on the 2nd, Brunch with
Santa on the 12th, and the New Year’s Eve Party on the 31st. If
you’re not able to attend these events keep in mind that the Club
Member Birthday Club
is open for Sunday Brunch on November 14 and November 21st. I am pleased to announce the continuation of the St.
Cloud Country Club Member Birthday Club.
I would like to thank Dan Hanson and his staff for another Members can enjoy a complimentary bottle of our
successful year on the course. We were able to open early as
spring weather cooperated beautifully and the summer months
select Brownstone Wine when they enjoy dinner at
brought ample rainfall that kept the course in top shape and drier the Club from our dinner menu.
weather in the fall that helped dry things out before closing at the Enjoy an entrée from the dinner menu any evening
end of October.
during the month of your birthday and we will present
I would like to thank Tom Olson, Chef Angela and their staffs you with a complimentary bottle of Brownstone
for what I considered the best year as far as service and food wine. Select varietals now available include Merlot,
quality. This was a goal the Board set out to accomplish at the Cabernet Sauvignon, Pinot Grigio and Chardonnay.
beginning of the year and I thought they did an excellent job. If
If your birthday is in December, January, February,
you agree, please let them know the next time you’re at the Club.
March or April join us for your birthday dinner
A thank you also goes out to Craig and his crew as they during your HALF BIRTHDAY MONTH -- June for
managed the many leagues and golf events throughout the December; July for January; August for February;
summer. We can’t blame them for having only 2 holes-in-one. September for March & October for April.
Maybe we should all consider lessons next year.
If you are away from the area during the month of
The vote is in! Out of a possible 329 votes there were 261 your birthday enjoy your complimentary bottle of
returned eligible ballots which is 79.3%. To anyone’s knowledge Brownstone wine with dinner when you return.
this is the highest voter turnout in club history. 114 (43.7%)
Celebrating your birthday with dinner at the
eligible shareholders voted YES and 147 (56.3%) voted NO to
the proposed Clubhouse renovation and expansion project. The Club is a must.
Board had the opportunity to discuss the results at its regular
The 2010 GOLF Season Thank you members of the St. Cloud Country Club. We
Was Great-THANK YOU! certainly hope you enjoyed 2010 as much as we enjoyed
organizing and presenting it to you.
The final day of golf for the
season was Sunday, October NOVEMBER DINING AT THE CLUB
31st. By allowing the appropriate With the close of the golf season many of our member’s
amount of time to put the golf thoughts turn to, “well, that’s it for my time at the Club for
course to bed for the winter we set the table for great golf this year.” Not so fast.
course conditions in 2011.
We are offering a number of dining options during
As General Manager I must congratulate and thank two November. We offer these dining options to provide
groups of people that contributed to what I would term a our members with great opportunities for fellowship with
very good year. fellow members by providing great service and serving
great food in a relaxing environment around a satisfying
One group is our loyal and supportive membership. dining experience at “your club.”
2010 was a very unique year for the St. Cloud Country
Club. The board of directors, various committees and These dining opportunities for members and their guests
the membership dedicated a good deal of time and effort in November are:
to work through the process of determining the next • Sunday Brunch November 14th and 21st from
steps relating to the Clubhouse. That process included 11:00 a.m. to 2:00 p.m.
extensive communication, meetings, dialogue and • Lunch Menu Service Wednesday thru Friday
ultimately a shareholder vote. President Steve Schueller beginning at 11:30 a.m.
has presented the results of the balloting and the next • Dinner Menu & 19th Hole Lunch Menu Service
steps for the Clubhouse on page 2 of this newsletter. Tuesday-Friday evening 5:00-8:00 p.m.
• All You Can Eat Asian Stir Fry Buffet – Saturday,
The 2010 golf season opened early and with the November 6th 5:30-8:30 p.m. 19th Hole Lunch
exception of a rainy September featured great weather. Menu also available
The season was populated with active participation • 5 Course Wine Dinner – Saturday, November 13
in leagues, member golf events and daily play by the 5:30-8:30 p.m.
membership. The great summer weather also meant • Buffet Dinner ala Chef Angela – Saturday,
enjoying the Club’s swimming pool complex and tennis November 20th 5:30-8:30 p.m. 19th Hole Lunch
courts. Many great member events and camaraderie Menu also available.
were enjoyed in the Clubhouse as well as poolside.
Thank you to the membership for their loyal support You can find the 19th Hole Menu or the Dinner Menu on
during 2010. the Club’s website at www.stcloudcountryclub.com, click
on the Members link, click on the Food & Beverage link
The other group to be recognized is our senior and click on the link to the respective menu. You’ll also
management staff and the Club’s dedicated co-workers. find the Lunch Menu on that page ideal for “to-go” orders.
I am proud to be leading Director of Finance Laurie
Warren, Golf Course Superintendent Dan Hanson, Head I would also direct your attention to page 10 of the
Golf Professional Craig Thomsen, Food & Beverage newsletter for very unique “Food To Go” option for
Manager Tom Olson and Chef Angela Malone serving St. Cloud Country Club Members. If your busy schedule
our members. Their very capable leadership of their doesn’t allow a visit to the Club for lunch or dinner take
respective co-workers and dedication to taking very good a look at our “Food To Go” options. To go orders can be
care of our members was well done again in 2010. Thank made from both menus.
you to all.
RESERVATIONS ARE NOT REQUIRED BUT
As members of the St. Cloud Country Club you are not
required to make reservations for lunch, dinner, Sunday
Brunch or member functions. We do however strongly
encourage and recommend that you give us a call with
your reservation for lunch, dinner, Sunday Brunch or
member functions. We can provide better and timelier
service given the opportunity to balance to flow of
members during these key dining times. Please call ….
Thank you for your consideration.
HOLIDAY PARTIES AT THE CLUB
Does your company or business or related association
host a holiday party for employees, customer or
members? Remember that the Club is an ideal venue
for a Holiday Party for groups of 20 to 200. Call me
at the Club for date availability and options. 320-
253-1331, extension 101 or e-mail me at rolliec@
See you at the Club!
Patti Gartland Hole in One
Rollie Carlson, Friday, October 15, 2010
General Manager Hole #12
I can’t believe we have already the rest of the staff, Luke and Mitchell are heading to
seen holiday ads and Fleet Farm warmer places (Naples, Fl) and Ryan is heading north
is opening their Toy-Land. (With to SCSU. We look forward to 2011 with the 3 of them
a 2 and 4 year old, they showed returning.
me the ad) With a season that
started in March, it sure has During these winter months, if you need a lesson, a club
flown by quickly. We hope everybody enjoyed the 2010 fitting or that special gift, please feel free to give me a
golf season, with its great temps, tons of rain and great call in the shop or send an e-mail, and I will get back to
weather late in the season. We are just 4+ months away you. My phone does have coverage in the corn fields
from starting again. and grasslands.
During the next couple of months, I will be meeting with Thanks again for another great season and I will see all
sales reps, along with traveling to the PGA show in of you in 2011.
Orlando to purchase clothing, clubs, shoes, etc for the
golf shop. Each year I trim the poor selling merchandise Craig, Jennifer, Sophie, Meredith, Morgon (dog) and Lilly
and try to add a new and upcoming line. If you happen (another dog)
to see in your travels during the winter, a specific line
that you think would do well in St Cloud, please shoot me
Craig Thomsen, PGA
an e-mail and I will try and look at their company down Your Head Golf Professional
at the Show. Also, during November and December,
we can certainly find some great holiday gifts for your
spouse, children, grandchildren or business associates.
Please let me know if I can help in any way.
As many of you may or may not know, Chelsie Allen,
who has been part of our staff for over 3+ years, has
taken a job starting in January with KPMG, accounting
firm. We wish her the best of luck and appreciate the
time and effort she has given us here at SCCC. As for
The St. Cloud Country Club “Highlights” newsletter is pub- General Manager . . . . . . . . . . . . . . . . . . . . . . . . . . . Rollie Carlson
lished monthly for Club members. The newsletter includes Managing Editor/Director of Finance . . . . . . . . . . . Laurie Warren
Director of Golf . . . . . . . . . . . . . . . . . . . . . . . . . . . Craig Thomsen
timely and pertinent information regarding Club activities and
Director of Grounds . . . . . . . . . . . . . . . . . . . . . . . . . . Dan Hanson
services, as well as newsworthy information about members Head Chef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Angela Malone
and their respective businesses. Advertisements are the sole Food and Beverage Manager. . . . . . . . . . . . . . . . . . . . Tom Olson
responsibility of the advertiser and do not reflect opinions of Design/Production . . . . . . . . . . . . . . . . . . . . . . Continental Press
the Country Club. Advertising Sales . . . . . . . . . . . . . . . . . . . St. Cloud Country Club
St. Cloud Country Club 2010 Board of Directors St. Cloud Country Club 2010 Committees
President – Steve Schueller 2008-2010 Finance – Tonya Schmidt (Treasurer/Chair)
Vice President – Charles Dooley 2008-2010 Golf – Brian Hoffman (Chair), John Doman (Board Liaison)
Secretary – John Doman 2009-2011 Grounds – Harry Stanius (Chair), Charles Murray (Board Liaison)
Treasurer – Tonya Schmidt 2010-2012 Long Range Planning – Murray Mack (Chair), Brad Prickett (Board Liaison)
Directors – Crescent Hoffman (2009-2011), Ron Kosel (2009- Social – Crescent Hoffman (Board Liaison)
2011), Brad Prickett (2008-2010), Charles Murray (2010-2012), Judi Membership – Crescent Hoffman (Board Liaison)
The abundant rainfall of August and surrounding areas will be a priority next spring. In
and September came to an addition to these repairs, the drainage trenches on #15
abrupt halt during the end of fairway will be sodded as soon as our irrigation system is
September with absolutely no up and running. The collar areas around our greens will
rainfall in over three weeks. also require attention in an effort to eliminate the built up
The golf course has dried up transition between the green and the collar. Once these
nicely and our turf is hardening areas are leveled out, playability will be enhanced so that
off going into late fall. As these transitions are no longer pronounced. The buildup
our mowing intervals have of these areas is a result of years of aeration and sand
lengthened, the mulching and topdressing, whereby the longer collar turf absorbs more
blowing of leaves has become sand during this procedure.
our main focus during the first two weeks of October.
Other tasks that prepare our golf course for the long Another project to receive attention next spring will be the
winter are also undertaken during the later two weeks of edges of the new asphalt installed this past fall on #10,
October. Our irrigation system is blown out, chemicals 14 and 15. In addition, new asphalt is planned next spring
are applied to greens, tees and fairways to protect from for the paths on #6 to 7 tee as well as the series of paths
winter diseases, the greens are covered to protect from around 5 tee, 7 green and 8 tee area. To conclude one
desiccation and fences are put up to keep deer and might say we have a full plate for the spring of 2011.
skiers from damaging our putting green turf. Our annual
tree trimming will be taking place during the second or
third week of November. Dan Hanson,
During the past month drainage has been installed in
#15 fairway, 15 rough and in both of the fairway bunkers Grounds1@stcloudcountryclub.com
as well. The drainage tile installed in the fairway should
help drain the water that sits on this fairway after heavy
rainfalls and it will also help us to provide a better turf
throughout the year. The drainage installation at the
bottom of the hill on #1 fairway has already proven to be
very effective and these areas will enable us to utilize golf Welcome New Members
carts more quickly in the future after heavy rainfall.
Rico & Jodi Aizcorbe Ron & Joan Collins-Marotte
This past season has been a very challenging year for Scott & Myndee Anderson Pete & Kim Matanich
growing quality turf grass. The very early spring, the Chris & Tara Brannan Vince & Lori Ann Mohs
excessively high dew points followed by excessive rainfall Don & Heather Christenson Mike Moores & Christy Murton
contributed to a micro climate that created by far the Alex DeWald Pat Mullins
worst cutworm population and disease activity that we Irve DuBow Robert Mullins
have experienced at the SCCC the past 13 seasons. A Rick Elstad Kevin & Victoria O’Driscoll
more positive element to the year was the fact that we
Mark & Karla Eriksson Andy & Yvonne Pearson
also had the lowest well water usage in 13 seasons. All of
the aforementioned items have had some impact on our Cale & Angela Finseth Jon & Tanya Pearson
budget. John & Sharon Grell Brian & Robin Poepping
Emily Kerber Alan & Heidi Reitz
The most recent chemical spill that occurred at our Philip & Terah Kraft Jacob Reitz
driving range has added to the punch list of repairs Brian & Monica Laudenbach Chad & Paula Roggeman
that will be needed to return our property back to its Scott & Amy Lee Steve & Trisha Ross
previous condition. The hazardous waste cleanup will Richard & Melissa Linares Janelle & Terry Strom
take place once the bypass pipes are removed from the
Josh & Missy Longnecker Mike and Kathie Wendel
golf course sometime during the first week of November.
Needless to say, this area will be a mess as we start
Our members referred 21 of the Club’s new members.
the 2011 golf season. The repairs to the practice tee
I would like to thank the members of the SCCC for
making my inaugural season a wonderful experience! I ATTENTION ST. CLOUD
am looking forward to 2011 and hoping all of you that get
to go south for the winter have a safe trip, and see you in COUNTRY CLUB MEMBERS
We would like to offer you a unique opportunity to use
We do not have any weddings in the month of November, your monthly or annual food minimum if a visit to the
so we have a couple of nice events for you to use up your Club for lunch or dinner does not work with your busy
minimums. November 6th we have an Asian Stir Fry and schedule.
November 13th we have a French Gourmet Wine Dinner.
Please make your reservations for these wonderful During the month of November you may order any of
events! the following special selections and we will have them
ready for you at your designated day and time. (Please
A Norwegian man wants a job, but the foreman doesn't plan to place your orders one week in advance)
want to hire him and decides to make the Norwegian
pass a "math" test. "Here's your first question, the Domestic Cheese and Cracker Tray (serves 20) - $34
foreman said. "Without using numbers, represent the Fresh Vegetable Tray with Dip (serves 20) - $32
Fresh Fruit Tray (serves 20)) - $34
"Without numbers?" the Norwegian says, "Dat is easy."
and proceeds to draw three trees. Deli Meat Tray (serves 20) - $38
"What's this?" the boss asks. BBQ Meat Balls - $18/Dozen
"Ave you got no brain? Tree and tree and tree make
nine," says the Norwegian Coconut Shrimp with Orange Dijon Sauce- $22/Dozen
"Fair enough," says the boss. "Here's your second Spinach Artichoke Dip with Crackers (serves 20) - $32
question. Use the same rules, but this time the number is
Chocolate Dipped Strawberries - $20/Dozen
The Norwegian stares into space for awhile, then
Heat & Eat Chicken Marsala w/Wild Rice Pilaf Dinner -
picks up the picture that he has just drawn and makes a
$10 per portion
smudge on each tree. "Ere you go."
The boss scratches his head and says, "How on earth Soup du Jour - $30 gallon
do you get that to represent 99?" Cut to Order USDA Choice Steak
"Each of da trees is dirty now. So, it's dirty tree, and Tenderloin, Sirloin, or Ribeye – Call for prices
dirty tree, and dirty tree. Dat is 99."
The boss is getting worried that he's going to actually Chef Angela's Assorted Homemade Cookies -
have to hire this Norwegian, so he says, "all right, last $10/ dozen
question. Same rules again, but represent the number
100." Take & Bake Pizzas
The Norwegian stares into space some more, then he Pepperoni, Italian Sausage, Smoked Ham,
picks up the picture again and makes a little mark at the Mushroom, Onion, Bell Pepper, Green & Black Olive,
base of each of the three trees and says, "Ere you go. Pineapple & Extra Cheese
One hundred." 14" single topping - $13 14" two toppings - $15
The boss looks at the attempt. "You must be nuts if
you think that represents a hundred!" Of course, our regular lunch and dinner menu is
The Norwegian leans forward and points to the marks available for to-go orders or when you do visit the
at the base of each tree and says, "A little dog come Club.
along and crap by each tree. So now you got dirty tree
and a turd, dirty tree and a turd, and dirty tree and a turd, Sunday Brunch is available November 14 and
which makes one hundred... So, when I start?” November 21 from 11:00 a.m. – 2:00 p.m.
Skol, The last day for minimum spending is Sunday,
November 21. Plan ahead so as not to forfeit
Tom Olson, your minimum!
Food & Beverage Manager
Pumpkin Créme Brulee
2 cups heavy cream 1/2 teaspoon pure vanilla extract
1/4 cup light brown sugar 1/4 teaspoon ground cinnamon
1/4 cup sugar, plus 4 teaspoons 1/8 teaspoon grated nutmeg
8 large egg yolks 1 cup mashed cooked pumpkin
• Preheat the oven to 325 degrees F.
• Arrange 8 (1/2-cup) ramekins or custard cups in a large metal baking pan.
• In a medium saucepan, combine the cream, brown sugar, and 1/4 cup granulated sugar. Bring to a bare
simmer over medium-high heat, stirring to dissolve the sugar. Remove from the heat.
• In a medium bowl, whisk the egg yolks until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream
mixture, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla,
cinnamon, nutmeg, and pumpkin, and whisk until smooth. Strain through a fine mesh strainer into a large
bowl. Divide among the prepared custard cups.
• Add enough hot water to come halfway up the sides of the cups. Bake until the custards are just set in the
center but not stiff, 45 minutes to 55 minutes. Remove from the oven and refrigerate until well chilled, at least
3 hours or overnight.
• Sprinkle each custard with 1/2 teaspoon of the remaining sugar. Using a kitchen torch, caramelize the sugar.
(Alternately, preheat the broiler, and broil until the sugar melts and caramelizes, watching closely to avoid
burning and rotating the cups, about 1 to 2 minutes.) Place on small dessert plates and serve
Saturday, November 6
5:30 to 8:30 p.m.
Custom Make Your Favorite Stir Fry Combination!
$16.95 per person plus tax and tip
• White Rice • Shrimp • Broccoli
• Fried Rice • Scallops • Bok Choy
• Chopped Garlic • Sweet and Sour Sauce • Asparagus
• Sesame/Olive Oil Blend • Teriyaki Sauce • Zucchini
Squeeze • Spicy Thai Peanut Sauce • Bean Sprouts
• Cilantro • Red Bell Peppers • Water Chestnuts
• Toasted Sesame Seeds • Yellow Onion • Egg Rolls
• Pepper Flakes • Mushrooms • Garden Salad
• Chicken • Carrots
• Beef • Pea Pods
2010 SCCC Make plans to
Holiday Event join us on
THURSDAY, DECEMBER 2, 2010
6:30 p.m. ~ Arrival and Registration
New Years Eve
7:00 p.m. ~ Introduction of new board members
FRIDAY, DECEMBER 31, 2010
$19.95 per person plus tax and gratuity
Dinner Service available from
7:00 p.m. – 10:00 p.m.
Chef Carved Garlic Herb Roast Beef Au Jus
Breast of Turkey with Sweet Balsamic Glaze
Watch your December newsletter
Roasted Winter Vegetables with Red Pepper Aioli
Fruit and Cheese Display for more details about
Shrimp Cocktail Chef Angela’s amazing
Pear and Walnut Crisps New Year’s Eve Menu!!!
Coconut Shrimp with Orange Dijon Sauce
Thai Peanut Meatball en Brochette
Spinach Dip with Garlic Artisan Bread
Smoked Salmon Baby Red Potatoes
Rosemary Mint Glazed Lamb Chops
Holiday Dessert Bites
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
31 1 2 3 4 5 6
Lunch Lunch Lunch
Golf Course Closed Closed 11:30 - 4:00 11:30 - 4:00 11:30 - 4:00 Asian Stir Fry
Closes for the Office Open Office Open Buffet
Season Dinner Dinner Dinner 5:30-8:30
5:00-8:00 5:00-8:00 5:00-8:00
7 8 9 10 11 12 13
11:30 - 4:00
Clubhouse Closed Closed 11:30 - 4:00 Dinner 11:30 - 4:00 Gourmet
Closed Office Open Office Open 5:00-8:00 Wine Dinner
Dinner Dinner 5:30-8:30
5:00-8:00 Private Party 5:00-8:00
11:00 - 4:00
14 15 16 17 18 19 20
5:00-9:00 11:30 - 4:00
Sunday Brunch Closed Closed 11:30 - 4:00 11:30 - 4:00 Finance Member
11:00 - 2:00 Office Open Office Open Committee Buffet
Dinner Dinner 12:00 5:30-8:30
21 22 23 24 25 26 27
LAST DAY Closed
FOR MINIMUM Closed Closed
Board Office Open Office Open Happy
Sunday Brunch Meeting Thanksgiving!
11:00 - 2:00 5:30
28 29 30
Sunday, October 24th featured a new competition between two groups of members in a Ryder Cup type format. It’s told
that the challenge was spawned by a conversation on a recent Wednesday night at the Club. There were two teams
Captained by Chuck Dooley and Ron Kosel. Someone was overheard to say it was the “old guys vs. the young guys”
but some of Chuck Dooley’s players might not qualify to be called “old guys.”
After three 9-hole competitions Team Dooley emerged as the winning team with a score of 11 points to 7 points. Team
members were from left to right, front row are Wayne Brinkman, Captain Chuck Dooley, Bob Miller, Dan Childers,
Stefan Freeman and Bob Carlson. Back row from left to right are Jim Jensen, Charles Murray, Mike Wendel, David
Dolan and Craig Thomsen. Not pictured was Mark Krebsbach.
Team Kosel was Captained by Ron Kosel and included Bryan Hoffman, David Gerhardson, Brad Heck, Brian Anderson,
Steve Schueller, Brian Mackinac, Andy Smith, Scott Scepaniak, Brian Flaherty, Gordy Goette and Marty Kane.
Rumor has it that there will more competition to come with perhaps more teams…stand by.
2010 Social Calendar
Save the Date!
Make plans to attend your favorite social events this season!
Saturday, November 6 Asian Buffet
Saturday, November 13 Gourmet Wine Dinner
Saturday, November 20 International Tapas Festival
Thursday, December 2 Member Holiday Party
Sunday, December 12 Brunch with Santa
Friday, December 31 New Year’s Eve Dinner
Permit No. 334
NOVEMBER 6 NOVEMBER 30
Asian Stir Fry Buffet Member Buffet
NOVEMBER 13 DECEMBER 2
Gourmet Wine Member
Dinner Holiday Party