RVCC April 2015 Bulletin

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Tracie and Mike Armitage are all smiles at the inaugural Hops & Vines.

Ryan Hutcinson and guest also enjoyed the inaugural Hops & Vines.

• • • • U P C O M I N G Easter Brunch - April 5 We invite your family to join us for Easter brunch on Sunday, April 5, from 9 a.m. to 1:30 p.m. This all-inclusive brunch will be served in the Valley Ballroom and will feature: Fresh fruit display, muffins, bagels, danish, salad bar and shrimp, scrambled eggs, bacon, sausage, blintz, eggs Benedict, potato casserole, poached salmon/hot entree, waffle station and carving station with prime rib and baked ham. Dessert display - mini desserts and cakes. Adults (12 & over): 24.95; Children (6 - 11):12.95, Children (5 & under): Free. RSVP at 541-772-5965. Peter Rabbit Pancake Breakfast - April 4 Grab your baskets for some Easter Fun. We’re searching for eggs, for every last one! Dress up your children or grandchildren in their Easter best for this fantastic breakfast and Egg Hunt. Saturday, April 4. Two Seatings: 9 a.m. and 11 a.m. Easter Egg Hunt begins at 10:15 a.m. Price: Adults (12 & over): $9.95, Children (6 - 11): $5.95, Children (5 & under): Free. RSVP: 541-772-5965. First Friday Wine Tasting - April 3 The First Friday Wine Tasting on April 3 from 5:30 to 6:30 p.m. will feature Chateau Ste. Michelle. Reservations are not required for wine tasting but if you would like to stay for dinner a reservation is required. $5 per person for the tasting.

E V E N T S • • • •

Kids Movie Night - April 3 The next Kids Movie Nights will be Friday, April 3. The movie planned is Big Hero 6. The movie, dinner and babysitting for the kids is provided. Supervised fun is from 5:30-7:15 pm. Cost is $8 per child. Ages 3 & up please. RSVP to 541-7725965. Parents/grandparents must stay on RVCC property. Ladies Cooking Class - April 22 Join us on April 22 at 6 p.m. for a cooking class with Chef Trey. He will take you through how to Break Down a Whole Chicken and will teach the class how to make Chicken Stock with red potatoes, butter and garlic. Then you’ll move to Coq Au Vin with leg quarters, Chicken Marsala with the breast and then he’ll guide you through making Bread Pudding for dessert. The price is $30 per person; class is limited to 24 ladies. RSVP to 541-772-5965. Continued on page 2

In This Issue

From the President...................2 RVCC Clubs News....................3 Golf News.................................4 From The Lesson Tee................5 Grounds Report........................6 Over The Tee Cup......................7 RVCC Senior Men Golf.............8 Around the Club...................... 14 From the Chef......................... 15

On The Courts - Tennis/PBall... 16 Planning a Corporate Event.... 18 Banquet News........................ 18 Club Happenings..................... 19 Club Financials........................22 April Calendar..........................23 Hidden somewhere in this bulletin is a member’s club number. If you find it and it’s yours, contact Michelle Johannes to win $50 in Club Credit. RVCC Club Bulletin - April 2015 - 1


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