Dining

Summer is here and it is great to see everyone getting back together and enjoying company again! I personally am looking forward to seeing the beaches again and getting some of that much needed Vitamin Sea! I hope everyone has been enjoying the new and improved Breaker Bar & Grille at the Sports Club. Deborah Johnson and her crew are fantastic and look forward to serving you at Wakefield's new poolside oasis! If you haven't been yet, there is no better time than the heat of the summer to enjoy the pool and the crisp drinks on the deck! Looking forward to seeing you all there! Once again I want to take this opportunity to thank you, our membership community, for being so supportive of the club and specifically the Food and Beverage Team. It is truly a privilege to be able to serve you and provide the enjoyable experiences many of us have missed around the table with our families and friends. I hope everyone has a safe and healthy summer! And remember.... "Laughter is an instant vacation" . ~ Milton Berle

Trey Yoder, Food & Beverage Director

For the month of July please try the new M Series red wine. This Napa Country red blend from Knollwood Vineyards is masterfully crafted by renowned winemaker Chris Corley, the 2018 blend of Merlot, Cabernet Frac and Cabernet Sauvignon was exclusively bottled for McConnell Golf. The new M Series has dark, luscious aromas and flavors of backberry, anise with undercurrents of lightly toasted oak and hints of vanilla. There is a hint of pepper, and nice waves of ripe dark berry fruit on the palate. For the month of July pick this fantastic wine for the introductory price of $10 a glass or $38 for the bottle.

To all of our beer loving members, on behalf of McConnell Golf, YOU are invited to be part of the MCG 2021 Beer Club! Upon entry, you will receive a complimentary McConnell Golf beer growler for a one time fill up of your favorite available draft beer. You then are part of the group that will receive $1 off of every draft beer you order this year! The entry fee is only $45 and the growler is a guaranteed collector's item! Come see us and join the MCG 2021 Beer Club!

July Cookie of the Month: The Ultimate Cookie Ron Gordills - Old North State Club

This past summer while my wife was pregnant she had an occasional sweet tooth. I came across this fun and playful recipe to help fulfill the craving. From the crunch of the cornflake to the great balance of flavor I think it’s a great year-round cookie! I hope you all enjoy it! Cheers from my family to yours!

Ingredients 1 Cup Unsalted Butter, softened 1 Cup Granulated Sugar 1 Cup Brown sugar, packed 1 Cup Vegetable Oil 1 Large Egg 1 TSP Baking Soda 1 TSP Salt 1 TSP Vanilla 1 3 Cup Quick ½ Cups All Cooking -Purpose Oats Flour 1/2 Cup Sweetened Shredded Coconut 1 Cup Lightly Crushed Cornflakes 1/2 Cup Chopped Pecans or Walnuts

Instructions Note: This dough requires chilling.

Cream butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Cream until light and fluffy. You can also use a hand mixer. Add oil and stir until smooth. Add egg and vanilla, mix until smooth, then stir in the salt and baking soda. Mix in oats and flour until just mixed. Stir in coconut, nuts, and cornflakes. Scoop 2 Tablespoon balls of cookie dough onto a cookie sheet covered in wax or parchment paper. No need to spread the balls out, you’re just going to chill them. Cover with plastic wrap and chill at least one hour. (If you chill longer than 4 hours you may need to let them warm up a few minutes on the counter before baking.) Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place cookies 2 inches apart on prepared cookie sheets. Lightly press down with the palm of your hand. Bake for 9 to 11 minutes or until the bottoms just start to turn golden brown. Cool at least 5 minutes on the cookie sheet before removing to rack to cool completely. Store in an airtight container for up to 5 days or freeze for up to 1 month

What a great start of the summer here at Wakefield we've had so far! We were so thrilled to unveil our new and improved Breaker Bar & Grille at our Sports Club for the members to enjoy while spending the day at the pool. Mrs. Deborah Johnson has been a great addition to our team down at the Pool Grille as the new Manager, and we are so lucky to have her onboard. Stop by and introduce yourself to her when you're down at the Pool Grille! Speaking of the pool everyone is looking forward to our Annual 4th of July Pool Party on Sunday, July 4th as well as the Red, White and Blue Golf tournament for members here on the 18 hole course. Looking forward to fun live music nights for all of our Adult members to enjoy a relaxing evening by the pool with delicious food and refreshing drinks! The REX Hospital Open was a huge success here at Wakefield, and we hope everyone that came out to watch the future stars of the PGA tour enjoyed themselves. Rain or shine, it was a great tournament, and we always look forward to hosting this every year here at WP. Looking forward to a really great summer with everyone here at Wakefield. As always, please contact me with all of your Catering & Event needs here at the Country Club at Wakefield Plantation! Courtney Tatum, Director of Catering & Events

August Cookie of the Month: Peach Cobbler Cookie Porters Neck Country Club

When the Dog Days of summer are almost over, one thing is prevalent in the Carolinas as we near the return of school and football season. Peaches, peaches and more peaches! One of the classic dishes utilizing peaches around the house is peach cobbler. This cookie pays tribute to this locally-sourced and delicious stone fruit. Stop by a local produce stand, farmers market or co-op to purchase some. We feel they are best served warm out of the oven with a glass of milk or scoop of vanilla ice cream, you can’t go wrong! We hope you enjoy these sweet flavor packed favorites.

Ingredients 1 Cup Unsalted Butter, softened 1 Cup Sugar 1/3 Cup Packed Brown Sugar 1 Large Egg, room temperature 1 TSP Vanilla Extract 1/4 TSP Almond Extract 3 1 Cups All-Purpose Flour ½ TSP Ground Cinnamon 1 TSP Cream of Tartar 1 TSP Baking Soda 1/2 TSP Salt 1/4 TSP Ground Nutmeg 1 Cup Diced Peeled Fresh Peaches

Instructions

ORIN SWIFT WINE EXPERIENCE

Saturday, August 21st I 6:00PM-9:00PM

Ages: Adults I Location: Reserve Fee: TBD

Mark your calendars and watch for reservations opening for a top notch wine experience! We will be hosting an Orin Swift wine experience featuring one California’s storied winemakers. The history of Orin Swift Cellars dates back to 1995 when on a lark, David Swift Phinney took a friend up on an offer and went to Florence, Italy to spend a semester “studying” . During that time, he was introduced to wine, how it was made, and got hooked. A few more years of university led to graduation and eventually a job at Robert Mondavi Winery in 1997 as a temporary harvest worker. Deciding that if he was going to work this hard, it would eventually have to be for himself, he founded Orin Swift Cellars in 1998; Orin is his father’s middle name and Swift is his mother’s maiden name. With two tons of zinfandel and not much else, he spent the next decade making wine for others as well as himself and grew the brand to what it is today. Paired with delicious food from our talented chefs, the selection from Orin Swift with be one you do not want to miss. This will be a social move and mingle event centered around experiencing the wine, the stories behind the process, and the food stations! Attendance will be -limited so make sure to keep an eye out for calendar sign up! (Pricing to be released on McConnell Calendar Event sign up 30 days prior to event)” Preheat oven to 350°F. In a large bowl, cream butter and sugar until light and fluffy for 5 to 7 minutes. Beat in egg and extracts. In another bowl, whisk flour, cinnamon, cream of tartar, baking soda, salt and nutmeg; gradually beat into creamed mixture. Stir in peaches. Drop dough by Tablespoonfuls 2 inches apart onto parchment lined baking sheets. Bake until set, 14 to 16 minutes. Cool on pans for 2 minutes. Remove to wire racks to cool. Store in an airtight container.