Calendar

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13 14

20 21

27 Champagne Brunch 28 Kids-cation

1 Member Birthday Night

8 Member Birthday Night

15 Member Birthday Night

22 Member Birthday Night

29 Member Birthday Night

2 Wine Down Wednesday & Chef's Choice Appetizers

9 Wine Down Wednesday & Chef's Choice Appetizers

16 Wine Down Wednesday & Chef's Choice Appetizers

23 Wine Down Wednesday & Chef's Choice Appetizers Ladies Opening Day (Golf)

30 Wine Down Wednesday & Chef's Choice Appetizers

3 Famous PCC Fried Chicken Dinner (To-Go Only) 4 Fresh Catch Fridays St. Patrick's Day Ladies Round Robin Mixer (Tennis) 5 Steakhouse Saturdays Mother-Daughter Princess Tea Party MUGS CLUB - Mixed Up Games and Stuff

10 Famous PCC Fried Chicken Dinner (To-Go Only) 11 Fresh Catch Fridays Playhouse St. Patrick's Day Party Beyond Rare Vintages - An Evening with Christie Kerr 12 Steakhouse Saturdays

17 Famous PCC Fried Chicken Dinner (To-Go Only) Kids March Madness Pickleball (Tennis) St. Patrick's Day Putting Contest (Golf) 18 Fresh Catch Fridays Kids Night Out Club Providence Green Party

24 Famous PCC Fried Chicken Dinner (To-Go Only) 25 Fresh Catch Fridays Tween Club - Casino Night 19 Steakhouse Saturdays MUGS CLUB - Mixed Up Games and Stuff Men's Opening Day (Golf)

26 Steakhouse Saturdays

31 Famous PCC Fried Chicken Dinner (To-Go Only)

MARCH COOKIE OF THE MONTH: OLD FASHION OATMEAL COOKIES

BY RHETT SORG, EXECUTIVE CHEF AT RES When I was little, my mother use to make this cookie along with one that was my brother's favorite. It started to become a comfort food for me. As time passed and family started going their own way, I didn’t get a chance to have this cookie very often. Even though I had the recipe, it never turned out the way mom made it. Now, when family gets together my mother has a batch of these sitting on the counter when I get there. Boy are they good! Not very healthy, but I’ll make the sacrifice.

INGREDIENTS ¾ Cup Canola Oil ¼ Cup Brown Sugar, packed 2 ½ Large E Cup Mi gg lk s, room temperature 1 Package Spice Cake Mix 2 2 C ½ ups O Cups ld Fash Raisins ion Oats 1 cup Pecans, chopped DIRECTIONS In a large mixing bowl, beat oil and brown sugar until blended. Beat in eggs, then milk. Combine cake mix and oats, gradually add to brown sugar mixture and mix well. Fold in raisins and pecans. Drop by tablespoon two inches apart onto greased baking sheets. Bake at 350°F until golden brown, 10-12 minutes. Cool for one minute before removing to wire racks.

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10 Children's Easter Party 11 Spring Break Camp

17 Easter Brunch

24 Champagne Brunch 18 Kids-cation

25 26 Member Birthday Night 27 Wine Down Wednesday & Chef's Choice Appetizers 28 Famous PCC Fried Chicken Dinner (To-Go Only) 29 Fresh Catch Fridays Kids Night Out 30 Steakhouse Saturdays MUGS CLUB - Mixed Up Games and Stuff Provideuce (Golf)

5 Member Birthday Night

12 Member Birthday Night Spring Break Camp

19 Member Birthday Night 6 Wine Down Wednesday & Chef's Choice Appetizers

13 Wine Down Wednesday& Chef's Choice Appetizers Spring Break Camp 7 Famous PCC Fried Chicken Dinner (To-Go Only) Master Pro-Am / Guest Day (Golf)

14 Famous PCC Fried Chicken Dinner (To-Go Only) Spring Break Camp

20 Wine Down Wednesday & Chef's Choice Appetizers 21 Famous PCC Fried Chicken Dinner (To-Go Only) 1 Fresh Catch Fridays Pokémon Night Beat the Pro Pickleball (Tennis)

8 Fresh Catch Fridays Girls Night Out - Kids

15 Fresh Catch Fridays Spring Break Camp

22 Fresh Catch Fridays Tween Club - Escape Room 2 Steakhouse Saturdays MUGS CLUB - Mixed Up Games and Stuff

9 Steakhouse Saturdays

16 Steakhouse Saturdays MUGS CLUB - Mixed Up Games and Stuff

23 Steakhouse Saturdays

APRIL COOKIE OF THE MONTH: GREEK ALMOND COOKIES

Providence Country Club Delicious cookies and used during Greek Festivals. INGREDIENTS 5 Cups AP 1½ Cup of Flour Blanched Almonds 2 Cups Extra Virgin Olive Oil 2 TSP Vanilla Extract 2 TBSP Brandy (optional) 2 Cups Confectioners’ Sugar (divided)

DIRECTIONS Place the toasted almonds in a food processor and grind until finely chopped. In a large bowl, combine the flour, chopped almonds, one cup confectioner's sugar and stir. Sprinkle the vanilla extract and brandy over the dry ingredients. Add the olive oil and knead into a dough. The dough should stick together when pressed but have a slight crumbly feeling, which is characteristic of a shortbread dough. If too crumbly, add olive oil one tablespoon at a time until the right consistency is achieved. These traditional cookies are often shaped into crescents, buttons or balls. An easy trick is to shape them into buttons using a tablespoon measure. If you want to do the same, fill a tablespoon measure with some dough, pressing the dough to give it the rounded shape of the measure. Once shaped, place the cookies on a baking tray covered with parchment paper or a silicon baking sheet. While shaping the cookies, preheat the oven to 325°F. Bake the cookies in the oven at 325°F for 20 minutes or until they begin to turn a very slight sandy color. Once cooled, place the cookies in a pan with the remaining confectioner's sugar and coat