THE
ON BAY SEPTEMBER 2017
THE
ON BAY SEPTEMBER 2017
GET IN TOUCH Karen Harmon, General Manager
305.964.4048 - k.harmon@dbycc.com
Cynthia Villaverde, Controller
BOARD OF DIRECTORS President.................................. David Baron Vice President.......................... John Marshall Treasurer................................. Larry Woerner Secretary..................................Ferne Kalstone Directors.................................Richard Pollack Sarah Kuhn Wini Kinney Jimmie Dresnick Dick Griesemer
305.964.4042 - c.villaverde@dbycc.com
Kathy Villamizar, Member Billing Specialist 305.964.4044 - memberbilling@dbycc.com Carmen Fadraga, Human Resources Manager 305.964.4043 - c.fadraga@dbycc.com
John Gale, Director of Mktg. & Membership 305.964.4046 - j.gale@dbycc.com
Daniella Tosta, Mktg. & Membership Manager 305.964.4049 - d.tosta@dbycc.com
COMMITTEES Finance ..........................Larry Woerner Fitness & Tennis............Wini Kinney Golf & Green................David Baron & Jimmie Dresnick Grievance.......................Ferne Kalstone House.............................Sarah Kuhn Legal & By-Laws............David Baron Long Range Planning....Larry Woerner Membership....................John Marshall Nominating....................Richard Pollack
Bryan Rodriguez, Mktg. & Communications Manager 305.964.4053 - communications@dbycc.com
Max Miranda, Director of Food & Beverage 305.964.4045 - m.miranda@dbycc.com
Kathleen Phang, Director of Catering 305.964.4050 - k.phang@dbycc.com
Sandra Pyle, Catering Manager
305.964.4047 - s.pyle@dbycc.com
Jessica Terry, Kids & Teens Manager 305.964.4051 - j.terry@dbycc.com
David “Dave” Ragan III, Head Golf Professional 305.256.2500 - d.ragan@dbycc.com
James “Jimmy” Germana, Director of Grounds 305.256.2516 - j.germana@dbycc.com
Renny Ramirez, Director of Fitness
305.254.2111 - fitnesscenter@dbycc.com
Pedro Leon, Director of Tennis
305.256.3366 - p.leon@dbycc.com
Cheryl Porter, Head Tennis Professional 305.256.3366 - c.porter@dbycc.com
MAIN DIRECTORY Clubhouse....................................305.254.2111 Car Wash.....................................305.710.7505 Dining & Social Reservations......305.278.8688 Fitness Center..............................305.254.2111 Front Gate Security....................305.256.2518 Golf Pro Shop.............................305.256.2500 Member Billing............................305.964.4044 Tennis Pro Shop...........................305.256.3366
IN THIS ISSUE 4 A Message From The President 6 A Note From The General Manager/COO 8 Special Occasion Wines ON THE BAY 10 Membership Message 11 Members’ Birthdays 12 Greens Report 14 Photos 18 Calendar of Events 19 From Our Kitchen To Yours 20 Save the Dates- Fall 2017
/dbycc
@deeringbay @deering_bay
LABOR DAY CELEBRATIon & GOLF TOURNAMENT
MONDAY, SEPTEMBER 4TH GOLF TOURNAMENT 8AM-12PM TEE TIMES $20 PER PLAYER 4 – Person Team evenT Make your own 4-some or we will pair individuals Team Stableford Competition Format CONTACT THE GOLF PRO SHOP WITH ANY QUESTIONS 305.256.2500 - GOLFSHOP@DBYCC.COM RSVP 305.278.8688 - RESERVATIONS@DBYCC.COM CELEBRATION 11:30AM-3PM HOLIDAY BUFFET ($17++ Adults • $8.50++ kids) A LA CARTE MENU (Price varies ) POOL | WATERSLIDE | DJ | GAMES
THE CLUB & GOLF COURSE WILL BE CLOSED ON TUESDAY, SEPTEMBER 5TH
A M E S S A G E FROM THE PRESIDENT
Y David Baron President
ou may not believe it but from time to time, Club members offer complaints and suggestions to me (and other Board members) about things we should do to improve the Club. These ideas range from making the pool a saline pool to going green—getting rid of all Styrofoam cups on the golf course, to bringing free cookies back—with many others like getting a new fitness facility, changing the grass on the golf course, getting more golf members, etc. In the next few months my Board term comes to an end and three new Board members will be needed to replace me and departing Board members Ferne Kalstone and Wini Kinney. I know there are a lot of you who are creative, who enjoy everything Deering Bay has to offer, and who would bring some great ideas to the Board and help energize the Club. The nominating process for three new board members will be getting underway in the next month and I am hopeful that some of you who have great ideas will want to help see them implemented. The best way to do so is to serve on the Board or on various committees that help the Board formulate policies. We are facing important decisions in how to improve and better our physical plant, update some of our areas and make sure that our services remain at the level you expect. If you think you have solutions to some of our challenges, now is a great chance to get involved in the governance of Deering Bay and help get some of these things done. These suggestions you have made may not be as easily accomplished as you might think—I promise you that most of them require money—but unless you are willing to help get them done, they may not happen. Leadership is needed. How much time is involved—the board meets once a month and you will be expected to serve on a couple of committees which also meet once a month. During the summer months there are no meetings. Consider taking a few hours out of your month and step up to the plate to help make Deering Bay the Club you want it to be. Labor Day traditionally signifies the end of summer, but in South Florida we know that we stay in summer weather until October. As such, and until more of our members return, we remain on a summer schedule until early October. Tuesday dinner service and Thursdays Pasta Night returns the first week in October. Our 2017-18 golf schedule has been finalized and the golf schedule is available in the Golf Pro Shop and online for those of you who want to check for tournament dates. Head Golf Professional, Dave Ragan III, scheduled a LACOSTE sponsored Crocodile tournament for Saturday, September 21st where Lacoste—the official outfitter of the President’s Cup—is giving us President’s Cup merchandise, and the tournament winner will get tickets to the opening round of the President’s Cup, which will be held at Liberty National Golf Club, just outside New York City. Please note that space is limited to the first 12 complete teams. The winners of the spring Mercedes Championship, Richard Pollack and Rudy Stern, are off to beautiful Torrey Pines in San Diego to represent Deering Bay in the National Mercedes Cup in early October, all expenses paid by Mercedes. A nice benefit of Club membership is getting an opportunity to play in these types of tournaments where a sponsor comes in and offers some nice merchandise and prizes for winning. Thanks to Dave Ragan for bringing in these two tournaments. In the next month we will be meeting with Troon representatives to discuss their assessment of the Club and their action plan going forward. Troon has had about a dozen of their specialists here over the summer, meeting with our senior staff and getting to know Deering Bay. Ranging from food & beverage to agronomy and every other aspect of the Club, the summer saw Karen Harmon and our staff meeting with the Troon department heads to see how we can improve our services. Our Board is in the process of getting their recommendations and when we meet in September, those recommendations will be formally considered. I do not expect to see drastic changes but we will be looking at improving services, and for some financial savings. Certainly by the time we have our fall open house we will be able to discuss an action plan and how we hope to improve Deering Bay.
Best regards,
SEPTEMBER 2017 • 4
David Baron President
FORMAT OF PLAY IS AS FOLLOWS: TWO (2) PERSON TEAM – ONE BETTER BALL OF TWO • 8AM SHOTGUN START • TOURNAMENT IS OPEN TO BOTH MEN AND WOMEN • PRIZES FOR BOTH GROSS AND NET DIVISIONS • ENTRY FEE WILL BE $50 PER TEAM (CART FEES NOT INCLUDED IN ENTRY FEE)
SPACE IS LIMITED TO THE FIRST 12 COMPLETE TEAMS PLEASE CONTACT THE GOLF PRO SHOP WITH ANY QUESTIONS 305.278.8688 - GOLFSHOP@DBYCC.COM
A N O T E FROM THE GENERAL MANAGER/COO
S
ummer officially comes to an end this month welcoming one of my favorites seasons of the year, fall! Get ready because Tuesday Night Dinner is back next month on Tuesday, October 3rd accompanied by Thursday, Pasta Night and our daily fresh salad bar during lunch service with #tacotuesday every week. But, why wait until then to enjoy all of the great benefits of your Club? Make sure to join us this upcoming Monday, September 4th for our annual Labor Day Celebration & Golf Tournament! From a holiday buffet, to waterslides and swinging a few rounds on the course; how else would you rather spend your day?
Karen Harmon General Manager/COO
With a series of memorable events and services available year-round, this makes it more important than ever for you and your guests to call ahead and sign-up for tournaments as well as make dining and event reservations so you don’t miss out. This allows all departments to staff accordingly and brings you the best personalized service that you and your guests won’t forget. Recently, we’ve had a number of inquiries about attire in the dining room and around the Club including the golf course. Please ensure that your attire is clean, neat, in good repair and conforms to the conventions and traditions of a fine private club. Members are responsible for ensuring that their guests and juniors adhere to the dress code and our Clubhouse rules at all times. Please note that the staff and I will communicate with those who aren’t in proper attire. More information may be found on the member’s side of the Club’s website under Resources > House Rules. Also, I would like to remind everyone that the future of our Club is dependent upon talented members participating and serving on our Board in order to continue providing the wonderful experience that is uniquely part of Deering Bay. The Board of Directors will soon be considering qualified candidates to fill three (3) Board positions. If you wish to be considered you can find the application on the Club’s website www.dbycc.com or pick up an application at the Clubhouse Front Desk, and return or email the completed application and a digital photo to Daniella Tosta (d.tosta@dbycc.com) by 5:00PM on Saturday, September 30th. Please keep in mind the following dates: Wednesday, October 4th (Candidate Interviews) and Wednesday, November 8th (Candidate Speeches) I’m excited to announce that we are down to the final steps in bringing you a new Executive Chef. We concluded the final of four tastings earlier this week and hope to make an official announcement by month end if not sooner. I was truly delighted by the dishes prepared and cannot wait to announce who we choose. All the candidates brought something different to the table that blew us all away, however, there can only be one and I can promise that you’ll be receiving the best of the best. I would like to recap last month and say our Summer Camp truly continues to surpass our expectations year after year. This year we saw a record breaking attendance with an average of 18 kids per week! This is an amazing feat for our Kids & Teens department; lead by Jessica Terry who continues to excel in all that she does. We are continually given the opportunity to create the best junior programs in town for your children, nieces/nephews and grandchildren, and allow them to preview it themselves throughout the summer months with their fellow junior members. Make sure to pass by the Front Office to pick up your copy of this year’s Summer Camp yearbook. Lastly, some staff announcements: I would like to thank our Dining Room Manager, Stephanie Perez for her years of service. Her enthusiasm is a personality trait that cannot be learned and a skill which cannot be taught. Stephanie, thank you for being an amazing asset to the Club! We wish you all the best in nursing school. Also, a special congratulations goes out to both our Director of Fitness, Renny Ramirez and Director of Tennis, Pedro Leon. As seen in last month’s newsletter, Renny competed in the 2017 NPC Southern States Championship and took home the
SEPTEMBER 2017 • 6
following trophies; Men’s Over 50 Overall Winner & Men’s Over 50 Middleweight – 1st place, Men’s Over 40 – 2nd place, Men’s Open Bodybuilding Light Heavyweight – 5th Place. And in July, Pedro, competed in the USTA – Men’s 4.5 Team 40+ Sectionals, becoming the number one single in the team beating out former top 100 tennis professionals from around the world. He will now advance to nationals next month in Alabama. Best of luck and great job to both! I look forward to see everyone around the Club. And make sure to flip over to the last page of this newsletter to see what’s to come for the rest of 2017. #savethedate
All the best, Karen Harmon General Manager/COO
CONGRATULATIONS TO OUR CONTROLLER CYNTHIA VILLAVERDE & HUSBAND, ANTHONY VILLAVERDE ON THE BIRTH OF THEIR NEW BABY BOY! INTRODUCING...
Ryan Aaron Villaverde BORN TUESDAY, AUGUST 29, 2017
SEPTEMBER 2017 • 7
“I LOVE WINE AS MANY OF YOU DO, BUT THERE IS SOMETHING TO BE SAID ABOUT A SPECIAL OCCASION SUCH AS AN ANNIVERSARY OR MILESTONE BIRTHDAY, WELL, IF IT IS SPECIAL WE HAVE YOU COVERED. THIS SECTION OF THE WINE LIST PROVIDES OUR MEMBERS THE OPPORTUNITY TO ENJOY SOME OF THE BEST WINES THE WORLD HAS TO OFFER AND ONE MAY SAY AT THE BEST PRICE OF ANY RESTAURANT OR CLUB IN THE STATE OF FLORIDA.” -MAX MIRANDA DIRECTOR OF FOOD & BEVERAGE
S P E C I A L
O C C A S I O N
WINE O N
SEPTEMBER 2017 • 8
T H E
B A Y
LOUIS ROEDERER, CRISTAL,BRUT, CHAMPAGNE, FRANCE, 2007 $200.00 Long-time Chef de Caves Jean-Baptiste Lécaillon has produced yet another in a string of superb Champagnes with the 2007 Cristal. Rich, powerful and enveloping, the 2007 takes hold of all the senses and never lets up. The aromatics alone are captivating, but then the wine opens on the palate, revealing layer after layer of flavor to match a multi-dimensional, kaleidoscopic personality that will leave Champagne lovers weak at the knees. The 2007 is 58% Chardonnay and 42% Pinot Noir, which is to say a bit more Chardonnay-leaning than is the norm. The 2007 is striking today, but it should also age effortlessly for several decades. It is also without question one of the very finest new releases of the year. 97 Points Vinous/Antonio Galloni
DOMAINE ANTONIN GUYON, GRAND CRU, CORTON-CHARLEMAGNE, BURGUNDY, FRANCE, 2010 $173.00 Floral, beeswax, apple tart and mineral aromas and flavors highlight this intense, almost creamy white. There’s a good dose of oak, rounded out by solid fruit and expression of place. Delivers a long, mouthwatering finish. Best from 2015 through 2026. 95 points Wine Spectator
HEITZ CELLAR, MARTHA’S VINEYARD, NAPA VALLEY, 2005 $215.00 Minty bay leaf aromas are pure, with a spicy edge, leading to firm dark berry, mocha, mineral and sage flavors that are tight and well-structured, with firm, ripe tannins that provide an excellent backbone. Much too young now, however tempting. Should only get much better. Best from 2013 through 2022. (JL) (11/2011) 93 points Wine Spectator
PENFOLDS, RWT, BAROSSA VALLEY, AUSTRALIA, 2011 $175.00 All French oak (51% new, the balance 1yo) and plenty of perfume on offer here, raspberry, blackberry and red plum, really fragrant fruit that is accented by additional oak fragrance. The palate has tangy cut, slightly jumpy, quite taut - the vintage has this captive for now. Time will see it unwind and there’s a bright wine that has plenty of Barossa power built in - give this time. 94 Points James Suckling
ORNELLAIA, BOLGHERI, TUSCANY,ITALY, 2012 $209.00 A tight and silky red with compacted fruit and tannin texture featuring blackcurrant, mushroom and bark undertones. Full body, firm tannins and a minerally finish. Excellent structure and mouthfeel. A cooler style of Ornellaia, bringing it back to the classicism of this celebrated region. Bordeaux blend. Better in 2018. 97 Points James Suckling
ZD, ABACUS XVII, NAPA VALLEY, CA $600.00 The Story of Abacus The concept was born when ZD Winemaster, Robert and his brother, Brett were enjoying a wonderful aged Cabernet Sauvignon. They agreed that the deep complexity and subtle nuances that develop in older wines are always accompanied by a loss of fruit. What if there was a way to blend the elegance of an older Cabernet Sauvignon with the intensity of fruit found in a younger wine? Always eager to accept a challenge, Winemaster Robert deLeuze took on the task of creating such a wine, unlike any other produced in the world. The result is a “solera style” multiple-vintage blend of every ZD Reserve Cabernet Sauvignon ever produced, which is held in barrel until bottling. The first bottling, with the 1992 - 1998 vintages, was released November 1, 1999. Approximately 15% of the total blend was bottled in distinctive custom bottles, totaling 200 cases. The remainder was returned to barrel to await the next infusion of youthful fruit. Prior to the second bottling, the 1999 Reserve Cabernet Sauvignon was added to the blend. This is the ongoing cycle of the ever-evolving solera; each year Abacus will increase by one vintage, gaining more and more complexity. It truly stands as a legacy to all future ZD winemakers.
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MEMBERSHIP M E S S A G E
H
ello Deering Bay Yacht & Country Club Family! This Summer has been “hot” with prospective members visiting the Club. This month alone we have had prospective members from foreign consulates, golf aficionados, members from our local community, to executives from storied local business institutions. They have all expressed to Daniella and I how much they enjoyed their visit, and even more importantly they have expressed a commitment to become official members of DBYCC!
John Gale Director of Marketing & Membership
If you happen to be at the Club while the Membership Department is giving a tour to a prospective member please feel free to say “hello” and welcome them. No matter how delicious the food is or how amazing our team is at our Club, you, the DBYCC Members is what sells the Club. Our hospitality is top notch, but a simple handshake or “hello” goes a long way. We definitely appreciate our members who have gone out of their way to welcome our visitors, such as Ms. Geri Brode, Mr. Cameron Tallon, and Mr. and Mrs. Larry Woerner. I also want to remind our amazing membership that we have a referral program. Referrals are always the best source of acquiring new like-minded members. If you have ideas on a referrals system or prize please let us know. On that note, a special congratulations goes to…
MORTIMER KASS Who is the winner of the Membership Ambassador Raffle for the Month of August. Mr. Kass, thank you for your referral. Please see me in the Membership Office to receive your prize of a Mini Brunch for two with mimosas or a Golf Foursome.
Best regards, John Gale Director of Marketing & Membership
COMING THIS MONTH...
TROPICAL BOTANIC ARTISTS PRESENT
NEW & UPGRADED MEMBERS PATRICK & LAURA ROBERTS SOCIAL
BRUCE & LORI BEHREN
ENCOUNTERS: FRIEND OR FOE? This exhibition of original artworks illustrates life-sustaining interactions that occur among the rich variety of plants and animals found in the Biscayne Bay area. Its four distinct ecosystems support hundreds of species, many found nowhere else in the United States.
FULL GOLF TO CORPORATE
SEPTEMBER 2017 • 10
PORTRAITS WILL BE DISPLAYED IN THE CRYSTAL ROOM
September
Mercedes Azcarraga Henry Glick David MacEachern Manuel Marrero
Sara Rasken
Devon Bodoh Robert Emery Madelyn Messinger Joseph Reisman
Harold Lowenstein Ellen Marks Jaime Pozo
James Corley Gabriel Diaz Gisela Caiuby Millian
Robert Spielman Barry Weider
Amelia Finkle
David Arnold William Box Kim Kaskel
Eric Feldman Ed Levine Lloyd Wruble
Claudio Roth Robert Vernon Julie Vijil
Ida Plotkin
Jaime Ehrenreich Liz Faarup
Debbie Antonelli
Maria Garcia Dede Sloto Andrea Volpe
Michelle Merlin Elizabeth Green RJon Robins
Patricia Mejia Henry Storper
John Blake Amy Ronner Jason Zellner
Giselle Asplundh Benay Fishman Karen Levine Melvin Levinson
Chris Blakely Gladys Mendez-Lopez Monica Schatz
Lynn Bernstein
Mario de Armas Joanne Del Rio Pablo Garcia Mariana Salvidea
Robert Josefsberg Alex Powell Alberto Van Heel
Christopher Bleakly Robert Miller Glenn Salkind Richard Sandrow
Ada Armas Antonio Sierra
Steve Torcise
Corina Rivera Richard Rogoff
Miguel Viyella
SEPTEMBER 2017 • 11
GREENS R E P O R T
I
hope that everyone has enjoyed their summer! We have had a very productive summer here on the golf course, even with almost 20’ inches of rain falling in August. We were able to complete all four aerification to the greens without any issues. As well as aerifing and verticutting the fairways, tees and rough.
James “Jimmy” Germana Director of Grounds
Other projects that we have completed this summer include, replacing the plant material next to the ladies tee on #18, adding plant material at the driving range to cover up the fence, creating a new pine straw bed with grasses on #2 in front of the tees, regressing the island chipping area, and replacing the plants within the turnaround area on #9. All of these projects were done in order to create a cleaner more consist look throughout the golf course. One of the more exciting projects we were able to complete this summer was the cutting back of more mangroves in front of the tees on #2. With this work complete, there is a much better view of the entire green from all tee boxes. By far the biggest project we completed this summer was the installation of the new pump station. This project included the lining of the wet well and intake, as well as installing a new roof. To further explain, the intake is the pipe that runs from the pump station out to the lake on #16 and brings water into the pump station dumping into the wet well. The wet well is the reservoir inside the pump station where the water is held to pump out on to the golf course. Both of these pipes are metal, and were so badly corroded that pieces of the pipe were falling off and clogging our irrigation heads as well as having a negative effect on the pumps themselves. The lining we installed was a resin that was heated up to create an extremely hard plastic that has a 50 plus year life expectancy. The efficiency of the new station will help save on our electricity cost, maintenance cost as well as provide a much needed boost to the pressure of the sprinkler heads out on the golf course. We will finish off the project within the next week with new plantings around the outside of the building. Although the summer is coming to a close we still have a lot more work to finish up before the start of our high season. We will be freshening up all our pine straw beds in early October and changing out our annual flowers around the clubhouse on Monday, October 16th. I look forward to a great season and look forward to seeing everyone out on the course. As always please remember to fill your divots and fix your ball marks.
Thank you, Jimmy Germana Director of Grounds
PEE-WEE & JUNIOR Golf Clinics PEE-WEE (6-10)
TUESDAYS & THURSDAYS SATURDAYS
JUNIOR (11-17)
TUESDAYS & THURSDAYS SATURDAYS
$20 PER PLAYER
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3:30-4:15PM 10-11AM 4:30-5:30PM 10-11AM
OLD VIEW #2 TEE
NEW VIEW #2 TEE
NEW PLANTINGS
NEW PLANTING #18
NEW PUMP STATION
NEW WET WELL & INTAKE PIPE BEING INSTALLED
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MEMBER M I X E R SEPTEMBER 2017 • 14
SUMMER M E M B E R / M E M B E R / G U E S T
SEPTEMBER 2017 • 15
SEPTEMBER 2017 • 16
END OF SUMMER P O O L P A R T Y & C O O K O U T
TIE D Y E SEPTEMBER 2017 • 17
W E E K L Y EVENTS DINING MINI BRUNCH Sundays • 11:30AM-3PM HAPPY HOUR Wednesdays & Fridays • 4-7PM LOBSTER SPECIAL Fridays • 6-9PM
SEPTEMBER SUN
ROASTED PRIME RIB Saturdays • 6-9PM
MON
TUE
WED
THU
FRI
SAT
1
2
8
9
POP-UP GRILL Sundays • 5-8PM
W LE NE DU F I T N E S S E AQUATIC AEROBICS H SC Tuesdays & Fridays • 11AM BARRE Thursdays • 6:30PM Saturdays • 9AM BODY AWAKEN/SCULPT Tuesdays & Fridays • 8AM (Awaken) Wednesdays • 9AM (Sculpt) PILATES Thursdays • 9AM POWER FLEX/SCULPT Mondays • 9AM (Flex) Thursdays • 8AM (Sculpt) Fridays • 9AM (Sculpt) STRETCH-BREATH-MEDITATE Tuesdays • 9AM YOGA Mondays & Wednesdays • 8AM
3
4
Labor Day Complimentary Celebrations & Mimosa Bar @ Mini Brunch Golf Tournament Sunshine Sunday Making Homemade Ice Cream
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11
5
6
7
CLUB, GOLF COURSE & PRACTICE FACILITY CLOSED
12
Sunshine Saturday Making Tissue Paper American Flags
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15
Garden Harvest
16
Member Mixer Movie Night Diary of a Wimpy Kid The Long Haul
GOLF PEE-WEE CLINICS (6-10) Tuesdays & Thursdays • 3:30-4:15PM Saturdays • 10-11AM JUNIOR CLINICS (11-17) Tuesdays & Thursdays • 4:30-5:30PM Saturdays • 10-11AM
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18
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21
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2-4-1 Rum Punch
MEN’S CLINICS Wednesdays • 10-11AM
LACOSTE Croc Open Team Championship
National Rum Punch Day
WOMEN’S CLINICS Wednesdays • 9-10AM Saturdays • 11AM-12PM
Rosh Hashanah
Movie Night Descendants 2
TENNIS PEE-WEE CLINICS (6-10) Mondays & Wednesdays • 4-4:45PM Saturdays • 9-10AM
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Grill & Chill JUNIOR CLINICS (11-17) Mondays & Wednesdays • 5-6PM Saturdays • 10-11AM
30
One Comp. Alcoholic Coffee Beverage National Coffee Day
WOMEN’S CLINICS Tuesdays & Thursdays • 9:30-11AM
Epic Day Slip n’ Slide Bowling
Break the Fast
WOMEN’S & MEN’S ROUND ROBIN Tuesdays • 7-9PM WOMEN’S ROUND ROBIN Fridays2017 • 9:30-11AM JANUARY • 18
DINING & SOCIAL
GOLF
KIDS & TEENS
Prep time: 20 Minutes Cook time: 10 Minutes Serves: 4 IN • • • • • • • • • • •
GREDIENTS4 half shelled oysters 5 oz. jumbo lump crab meat 1/4 cup diced red peppers 1/4 cup diced celery 2 tbls. finely sliced scallions 1 tsp. dijon mustard 2 tbls. mayonnaise 1 tsp. cajun season 1 whole egg 1/2 cup Japanese bread crumbs 1 lemon, juiced
DIRECTIONS1. Pre-heat the oven at 400 degrees. 2. Rinse the oysters and pat dry with a paper towel. 3. Loosen oysters from their shells with a paring knife. 4. Sauté the red peppers and celery until soft, take off heat and let cool. 5. In a mixing bowl, whisk the egg.
“A delightful seafood dish composed of different textures and flavor!!”
6. Add all the ingredients (except the oysters), mix well. 7. Top the oyster with the crab mixture evenly. 8. Place the oysters on a sheet tray and bake for 7-10 minutes or until golden brown.
Enjoy!
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FROM OUR KITCHEN TO Y O U R S
Crab Crusted Oysters
Fall 2017 GOLF
WGA OPENING DAY THURSDAY, OCT. 19TH MGA OPENING DAY SATURDAY, OCT. 21ST MEN’S PRESIDENT’S CUP WEDNESDAY, NOV. 1, 2017 SUNDAY, MAR. 11, 2018 WOMEN’S MEMBER–MEMBER WEDNESDAY-THURSDAY, NOVEMBER 8TH-9TH MEN’S FALL MEMBER–MEMBER THURSDAY-SUNDAY, NOVEMBER 16TH-19TH
DINING & SOCIAL
KIDS & TEENS
TUESDAY NIGHT DINNER REOPENS TUESDAY, OCT. 3RD
FALL FESTIVAL SATURDAY, OCT. 28TH
PASTA NIGHT RETURNS THURSDAY, OCT. 5TH THANKSGIVING DINNER THURSDAY, NOV. 23RD ANNUAL HOLIDAY PARTY WEDNESDAY, DEC. 6TH
SOLDIERS CARE PACKAGE SATURDAY, NOV. 4TH GARDEN PLANTING SUNDAY, NOV. 5TH ANNUAL TOY DRIVE MID NOV. - DEC.
Questions? Please contact the Clubhouse switchboard 305.254.2111
CHANUKAH CANDLE LIGHTING TUESDAY, DEC. 12TH SANTA BRUNCH SUNDAY, DEC. 17TH NEW YEAR’S EVE PARTY SUNDAY, DEC. 31ST
ALL SCHEDULED EVENTS ARE SUBJECT TO CHANGE. PLEASE VISIT DBYCC.COM FOR THE MOST UP-TO-DATE INFORMATION.