Meet Executive Chef Eric Simpson

Time flies when you’re in the throes of summer! It certainly has been a busy, fun-filled season for our staff. We hope you have had the opportunity to cool off in the Pool, learn to play Pickleball, participate in one of our many golf events, take tennis lessons … or simply enjoy a glass of wine on the Veranda. Our annual Grog Party will be held over Labor Day Weekend on Sunday, September 5th at The National Clubhouse. This year we’re featuring LIVE MUSIC, FIREWORKS and a BBQ BUFFET! Wielding his BBQ tongs will be our new Executive Chef, Eric Simpson. Chef Eric is part of a BBQ team that competes nationwide. Please see Chef’s Grog Party menu on the next page and read more about our new Chef and his BBQ passion below. We look forward to seeing you soon! Jack Meyers Director of Food Beverage jackm@thenationalgolfclub.com

Executive Chef Eric Simpson Joins The National Family!

NATIONAL CLUBHOUSE DINING HOURS OF OPERATION

Tuesday through Saturday 11a-9p Sunday 11a-5p

Limited menu Tuesday-Sunday 11a-5p. “Quick-Bites” menu Tuesday-Saturday 5p-9p.

Reservations required.

SAFETY PROTOCOLS

The following safety protocols are currently in place at The National Clubhouse:  Associates will still be required to check temperatures before starting their work shift.  Members, their guests and associates have the option to wear masks but it is no longer necessary.  Social distancing is recommended wherever possible.  Associates will continue to practice proper hygiene procedures and will clean and disinfect restrooms and all member touchpoints regularly throughout the day.

Chef Eric Simpson brings more than 15 years of professional culinary experience to our Club. He has an extensive background working in country club venues including Minnesota's Hazeltine National Golf Club, Minikahda Club and Town & Country Club. Most recently, Chef Eric held the position of Executive Chef at the Kansas City Country Club for the past five years. Chef Eric loves cooking BBQ because it brings people together and is a true American style of cooking. He has been competing in BBQ competitions with the "Just North of Memphis" BBQ team since 2005. He came up with the team's name while living in Minnesota ... just 589 miles up the river from Memphis. Chef Eric and his teammates have competed throughout the United States and have won several awards for their ribs and sauces. He hopes to meet many of you at the Grog Party where he will be showcasing his passion for cooking and, of course ... BBQ.