Calendar

1 PCC Swim Team Kick-off Party

8 Mother's Day Brunch

15 Crown Cup (Golf)

22

29

2

9 3 Member Birthday Night

10 Member Birthday Night

4 Wine Down Wednesday & Chef's Choice Appetizers

11 Wine Down Wednesday & Chef's Choice Appetizers

16 17 Member Birthday Night

23 24 Member Birthday Night

30 Memorial Day Member-Member (Golf) Memorial Day Celebration at the Pool and Cardboard Boat Regatta 31 COURSE CLOSED CLUBHOUSE CLOSED Playhouse Swim Team Child Watch 18 Wine Down Wednesday & Chef's Choice Appetizers

25 Wine Down Wednesday & Chef's Choice Appetizers Ladies Member-Guest (Golf)

5 Southern Comfort Night (To-Go Only) 6 Chophouse Boys Night Out ~ Action, Nerf, Video Games

12 Southern Comfort Night (To-Go Only) Dogfight (Golf) Crown Cup Calcutta (Golf) 13 Chophouse Crown Cup (Golf) Kids Night Out ~ Under the Sea

19 Southern Comfort Night (To-Go Only) Dogfight (Golf) 20 Chophouse Couples Golf Tween Club ~ Outdoor Movie Night

26 Southern Comfort Night (To-Go Only) Dogfight (Golf) Playhouse Swim Team Child Watch 27 Summer Kick-Off Party (All Facilities Closed to Non-participants)

7 Seafood Saturdays

14 Seafood Saturdays Crown Cup (Golf)

21 Seafood Saturdays

28 Seafood Saturdays

MAY COOKIE OF THE MONTH: STRAWBERRY SHORTBREAD COOKIES

BY ISAAC SPENCER, EXECUTIVE CHEF AT ONSC When I think of May, I think of my mom and celebrating Mother’s Day. I can remember my mom going to local farms to pick some of the biggest and juiciest strawberries off the vines and letting me snack on a few while she picked them. Later she would make her version of strawberry shortcake using the naturally sweet strawberries, cool whip and buttery shortbread cookies. I’ve found this recipe that has all the flavors in one bite. I hope you all enjoy!

INGREDIENTS

4 Ounces Granulated Sugar 8 Ounces Unsalted Butter, room temperature 12 Ounces All ½ TSP Kosher ½ Ounce Free -purpose Flo Salt ze-dried Stra ur wberries

STRAWBERRY GLAZE INGREDIENTS

¼ Cup Chopped Strawberries 1 Cup Powdered Sugar Combine the chopped strawberries and powdered sugar in a food processor, process until no bits of powdered sugar or large chunks of berries remain. At this point, the glaze is ready for the thicker glaze, cooled cookies. If you add powdered sugar ½ want cup at a a time until it is the desired consistency. If you want a thinner glaze, add chopped berries, two tablespoons at a time.

DIRECTIONS

Preheat oven to 350°F. Place the sugar and the freeze-dried strawberries in the bowl of a food processor and process until freeze-dried strawberries are pulverized, about 30 seconds. Place the butter, strawberry-sugar mixture and salt in the bowl of a stand mixer with the paddle attachment and mix on medium speed until smooth about two minutes. Stop mixer, scrape down the bowl and add all the flour at once. Mix on low speed until all the flour is combined. The dough will be crumbly at this point. Increase the mixer speed to medium and mix until the dough has completely come together, about two minutes. Turn dough on to ligh the tly-flo doug u h red int t o able 1½-i and nch divid thick e into four equal logs. Refrigerate pa for rts. tw T o ake hou each portion rs overnight. and Cut l roll ogs into desired thickness and place on sheet pan with parchment paper. Bake the cookies for 8-12 minutes or until lightly golden brown. Take the cookies out of the oven and allow them to cool for about five minutes on the cookie sheet before moving them to a cookie rack to completely cool. The shortbread cookies can be stored in an airtight container for one week.

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19 Father's Day at the Pool

26 6

13 7 Member Birthday Night Playhouse Swim Team Child Watch

14 Member Birthday Night

20 AERIFICATION COURSE CLOSED Providence Wellness Center Welcome Week

27 21 Member Birthday Night AERIFICATION COURSE CLOSED Providence Wellness Center Welcome Week

28 Member Birthday Night 1 Wine Down Wednesday & Chef's Choice Appetizers 2 Fiesta Night (To-Go Only) Dogfight (Golf) 3 Chophouse Club Championship Champion Flight (Golf) Free Play ~ Playhouse

8 Wine Down Wednesday & Chef's Choice Appetizers 9 Fiesta Night (To-Go Only) Dogfight (Golf) Playhouse Swim Team Child Watch 10 Chophouse Couples Golf #4 (Golf) Kids Night Out ~ Pool 4 Seafood Saturdays Club Championship Champion Flight (Golf) Ladies Club Championship (Golf) Mens Club Championship (Golf)

11 Seafood Saturdays Babysitting Certification Class

15 Wine Down Wednesday& Chef's Choice Appetizers

22 Wine Down Wednesday & Chef's Choice Appetizers AERIFICATION COURSE CLOSED Fitness Luncheon Providence Wellness Center Welcome Week

29 Wine Down Wednesday & Chef's Choice Appetizers 16 Fiesta Night (To-Go Only) US Open PRO-Am/Guest Day (Golf) Playhouse Swim Team Child Watch 17 Chophouse Preschoolers Night in the Playhouse 18 Seafood Saturdays

23 Fiesta Night (To-Go Only) AERIFICATION COURSE CLOSED Providence Wellness Center Welcome Week 24 Chophouse Free Play ~ Playhouse Providence Wellness Center Welcome Week 25 Seafood Saturdays

30 Fiesta Night (To-Go Only) Dogfight (Golf)

JUNE COOKIE OF THE MONTH: NO BAKE WHITE CHOCOLATE CRANBERRY COOKIE

BY PATRICK BUDNIEWSKI, EXECUTIVE CHEF AT HH In the middle of the summer the last thing you want to do is turn on the oven and start to heat the house. That is where these cookies come into play. These cookies are quick and simple to make and are a great cool treat on a warm summer day. I like eating these straight out of the fridge. You can add chopped toasted almonds as an option or even substitute dried cherries instead of the dried cranberries.

INGREDIENTS

4 Cups Granulated White Sugar 1 Cup Unsalted Butter, cubed 1 Cup 2% Milk 2 Cups White Chocolate Chips 1 TSP Almond Extract 6 Cups Old Fashioned Oats 2 Cups Dried Cranberries

DIRECTIONS

In a large sauce pan over medium heat, combine butter, sugar and milk. Stir and continue to cook until butter is melted and sugar has dissolved. Remove from heat and add almond extract and chocolate chips. Stir until complexly combined. Add oats and cranberries and stir until fully coated. Portion into 1 TBSP spoonful's onto a parchment lined baking sheet. Put in refrigerator for 30 minutes, until hard. Store in air tight container.