FOOD&BEVERAGE

Featured Recipe

Executive Chef Shaan Colyer

Reese's Chocolate Pie

1 - 8 oz container of Cool Whip

1 Graham Cracker Pie Crust (either homemade or bought off the shelf)

50 Hershey's Kisses

25 Mini Reese's Cup

*All Ingredients can be switched to no sugar or no fat*

Allow Cool Whip to come to room temperature for easy mixing.

Unwrap and melt the Hershey's Kisses Put Kisses in microwaveable bowl and melt on 15 to 30 second intervals stirring in between

Once kisses are melted and Cool Whip is at room temperature, mix together Once mixed together, set mixture aside

Unwrap and roughly chop the Mini-Reese's Cups Divide roughly chopped Reese's Cups in half

Put half of Reese's Cups into Cool Whip and Kisses mixture and gently fold

Pour mixture into graham cracker pie crust and spread evenly Sprinkle remaining Reese's Cup onto top of the pie. Refrigerate 4 hours to overnight Best results are to refrigerate overnight

Food And Beverage

Deanna Echauri

Spring is finally here and we are gearing up for warmer days of sunshine, golf, good food, and cold drinks! March has been a busy month for Food and Beverage with many great events going on

In March, we returned to being open on Sundays in the Jones Pub Our hours on Sunday are 11AM to 4PM; we would love for you to come out to have a drink or lunch with us For April, we have many events in the works, including our Easter Sunday Brunch, which will include an Easter Egg hunt at 2pm and Easter Bunny. Sunday Brunch will be moved to the second Sunday of the month for April Brunch will be held from 11AM to 3PM, the last reservation at 2PM, and will offer a variety of breakfast and lunch items.

We will have Beer and Burger night (April 12) and 2 for $60 (April 29)

The dates for these events may be subject to change due to the holiday and other events going on, so keep an eye out on your email for updates, as well as any other special food events going on this month

I appreciate all the members supporting the F&B department and always showing up to the events As always, I encourage any feedback or suggestions you might have for events or menu ideas