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Dining Events
A LETTER FROM CHEF PATRICK
Summer is here and WOW it’s a hot one so far! We are offering plenty of cool options for everyone when you come off the course or at the pool. Have you tried our new Adult Alcoholic Freeze Pops at the Pool? They’re tasty!
Ou lot r S of andwich requests of fo the Month for July will r, our Southern Heat Sa be the ret ndwich. It urn fea of tur on es e a we Ca get rolin a a Reaper Aioli, Fried Onions. Sandwich. Th Pepperja August’s e Korean ck Cheese, Jalapenos, Sandwich of the Month BBQ Sandwich will be Lettuce will be topped , Tomato and a Korean BBQ with a Korean inspired BBQ sauce, Pickled Red Onions, Spicy Vegetable Slaw on a Brioche Bun.
Thank you to everyone that came out for our Spring Social. Mother Nature really threw us a curve ball on that Friday, so I wanted to make sure to let you all know we appreciate everyone that came out on the rescheduled Saturday.
This editions Recipe from Chef is for Shrimp Fritters. We have served these as appetizers for Dinner and Special functions and they’re always a crowd pleaser.
~Patrick Budniewski, Executive Chef
SHRIMP PRITTERS RECIPE
INGREDIENTS 2 CUP All-purpose flour 1/2CUP Milk
2 TSP Baking Powder 2 TSP Kosher Salter
4 Eggs, beaten 2 TBSP Chopped Parsley /2TSP1 Ground Pepper 1/4 TSP Franks Red Hot 2 LBS Medium Shrimp, cooked, cooled and chopped 4TBSP Minced Onion 1 GALLON of water ~ 1/2 cup of old bay, 2 lemons cut in half & 1 Tbsp red pepper flakes
METHOD OF PREPARATION
Bring of red 1 gallon pepper of water to simmer flakes and ½ cup of on stove, add 2 lemons, Old Bay Seasoning. Add 1 TBSP shrimp and cook for 5-6 min, or until shrimp is fully cooked.
Drain shrimp and cool completely with ice. Cut Shrimp into small bite size pieces and set aside. (Continue)
METHOD OF PREPARATION Mix remaining dry ingredients together in medium size bowl and set aside. In another bowl mix eggs, hot sauce and milk together, once mixed pour into flour mixture. Add cooked and cooled shrimp, onion and parsley. Let sit for 1 hour in refrigerator. Using a cookie scoop, carefully drop 1 TBSP size fritter balls into the oil. if you do not have a deep fryer, you can heat oil in large saute pan on the stove and use candy thermometer to bring to 350 degrees. Fry at 350 degrees using small scoop to portion. serve with remoulade sauce
Independence Day Cookout
MONDAY, July 5 I 12:30-
3:30pm $13.95++ Adults I $9.95++ Children
Join us for out Independence Day Cookout on the Stone Terrace. This traditional ‘picnic’ style Cookout will feature: Hamburgers, Cheeseburgers, Grilled Chicken, Hot Dogs and your favorite sides!
You don’t have to be golfing that day to enjoy the cookout. Seating is available both outside and in the Donald Ross Dining Room.
COOKIES OF THE MONTH
JULY THE ULTIMATE COOKIE
RON GORDILS OLD NORTH STATE CLUB
AUGUST PEACH COBBLER COOKIE
PORTERS NECK COUNTRY CLUB
