FROM THE KITCHEN
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A LETTER FROM CHEF PATRICK I do not know about everyone else but I am ready for Spring. I cannot wait for dryer warmer weather. We have the return of the Thursday’s Dog Fights in March, NCAA March Madness, The Masters and Easter. We will also change to our Spring Summer hours on March 10th which means an expanded Wednesday and Friday evening. Pasta Night in March will be Thursday the 12th and in April it will be on Thursday the 9th. Always our members favorites! Birthday Night for March will be Friday the 13th and in April will be on Friday the 24th. Please make reservations online, through the McConnell Golf App or by call Jim Disney, as these evenings fill up fast and we cannot guarantee a seat if you walk in. On April 3rd, we kick off our first Couples golf of the year. We are excited about the redesigned of this event, with the first one being a Masters theme. You definitely don’t want to miss it, sign up early! This Newsletters recipe come from one of our new menu items. It is our new Garlic and Herb Aioli. It combines the sweetness of Roasted Garlic with the fresh floral notes of Parsley. ENJOY! ~Patrick Budniewski, Executive Chef
GARLIC & HERB AIOLI INGREDIENTS 2 Cups Mayo 1 TBSP Roasted Garlic Puree 1 TBSP Chopped Parsley 1/2 TBSP Dried Chives ROASTED GARLIC 15 Garlic Cloves 1 Cup Canola Oil (use an oil with a high smoke point, not extra virgin) DIRECTIONS: Heat oven to 350 degrees. In a small oven safe container place the garlic and oil, the oil should cover the garlic. Cover the container with aluminum foil or a lid and roast for 30-45b minutes until the garlic is soft and tender but not burned. Cool the garlic and oil, drain off oil and save for cooking if desired. Smash garlic into a paste and store in refrigerator in covered container. In a medium sized mixing bowl add all ingredients and stir together. Taste and add salt and pepper if desired. Spread on bread for a sandwich, or use a dip for anything from fries, vegetables and even chicken or steak. Yields 2 Cups.
