DINING EVENTS A LETTER FROM CHEF PATRICK This summer was a busy and hot one, I for one will be glad to see the temperatures drop and have fall roll in. Autumn is my favorite time of the year. There is football, great flavors to cook with and like I mentioned cooler temperatures. To end the summer we will be having our Labor Day Cookout on Monday September 6th. The Cookout will be from 12:00 pm – 3:00 pm. We will have the traditional cookout sides with Hamburgers, Hot Dogs and Club Smoked BBQ Pork.
(Continue) METHOD OF PREPARATION Sauté, sitting occasionally, for 5-8 mins. Add garlic and continue to cook while stirring for 2 more min. Add chicken broth and reduce heat to low. Season with white pepper, cinnamon and nutmeg. When squash is done, carefully scoop out flesh and put into stock pot. Continue to cook the soup for 20 mins on low. Using a stick blender, blend soup until smooth. Or in batches puree soup in blender, only fill blender ½ full until all is pureed, add heavy cream, and stir to combine. Adjust thickness by adding more broth (or water).
September's Sandwich of the Month will be a Brunch Sandwich. Featuring Benton’s Bacon, American Cheese, a Maple Aioli and topped with a Sunny Side up Fried Egg. The September Flatbread is a Prosciutto and Balsamic Mushroom Flatbread with Roasted Tomatoes and Mozzarella. October’s Sandwich of the Month will be a Fall inspired Sandwich with Apple-Onion Jam, Smoked Gouda Cheese, Lettuce and Tomato. Octobers Flatbread of the Month will be feature Roasted Butternut Squash, Basil Pesto, Goat Cheese and Caramelized Onions. This editions Recipe from Chef is for Butternut Squash Soup. ~Patrick Budniewski, Executive Chef
LABOR DAY COOKOUT MONDAY, SEPTEMBER 6 I 12:00-3:30pm $14.95++ Adults I $9.95++ Children Join us for a traditional style cookout with Hamburgers, Hot dogs and the Club's Smoked BBQ Pork. Sides are included. You don’t have to be golfing or at the pool, that day to enjoy the cookout. Seating is available both outside and in the Donald Ross Dining Room.
BUTTERNUT SQUASH SOUP RECIPE INGREDIENTS 3 Butternut Squash 1 Onion (diced) 2 CUPS Carrots (diced) 1/2TBSP Ground Nutmeg 1/2 TBSP White Pepper 2 TBSP Unsalted Butter 2 CUPS Heavy Whipping Cream
SEPTEMBER 1 Large Sweet Potato (peel & diced) 3 Garlic Cloves (minced) 1/2 TBSP Ground Cinnamon 3 TBSP Kosher Salt 2 TBSP Blended Oil 3 Quarts Chicken Broth
METHOD OF PREPARATION Split the butternut squash in half lengthwise, scooping out the seeds and place the squash on a lined baking sheet (flesh side up) Drizzle the oil on top of the squash and season with 2 TBSP of the Kosher Salt Roast squash in 400 degree oven for 30-50mins until the squash is soft and tender While squash is roasting in oven, heat a large stock pot over medium heat, melt butter in stock pot, add onions and carrot and sweet potato.
THE TEE OFF
COOKIES OF THE MONTH
PB&J CRUMBLE COOKIES SEAN O'NEILL TREYBURN COUNTRY CLUB
View the recipe at https://bit.ly/Sept-Cookie-2021
OCTOBER CHOCOLATE PRETZEL OATMEAL COOKIES PATRICK BUDNIEWSKI HOLSTON HILLS COUNTRY CLUB
View the recipe at https://bit.ly/Oct-Cookie-2021
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