DINING EVENTS & INFORMATION I am certain I am not alone in the excitement for the months to come, as I believe the best time of year to be here in North Carolina! Fall is a fantastic season with the relief from the hotter temperatures, college and NFL football, and all the amazing food that goes with it! This year we have moved our famous Bushels, Bourbon and BBQ event to October 23rd, as we think this is THE time of the year to enjoy oysters, the smoked meats, and warming sensations of delicious bourbons. Make sure you sign up for one of the best events at Wakefield Food & Beverage has to offer throughout the year. You absolutely do not want to miss this! We will also continue to roll out events at the new Breaker Bar & Grille including Taco Tuesday, and Trivia Nights! Be sure to ask about the new M Series of wines McConnell Golf has rolled out this year which include the Knollwood Right Bank Red Blend, Kerr Cellars Cabernet, and the Juslyn Pinto Grigio. All of these have been bottled exclusively for McConnell Golf! I cherish being a part of this wonderful community and team, and I am grateful for the continued support of Wakefield Food & Beverage by our fantastic membership. Thank you! Trey Yoder, Food & Beverage Director
TACO TUESDAY'S! When: Every Tuesday starting September 7th I 4:00-8:00pm Ages: Everyone I Breaker Bar & Grille Fee: $10 ++ per person (unlimited tacos)
Join us weekly for our Taco Tuesday special down at the Breaker Bar & Grille! We will have a variety of toppings to put on your hard or soft taco and we will also be offering drink specials each week! The summer may be coming to a close but the fun is just beginning at the bar! LIVE MUSIC Saturday, September 18th I 7:30pm-9:30m Ages: Adults Only I Location: Poolside Fee: $25 ++ per person *The pool will be closing at 6:30pm on this night
Join us for another relaxing evening under the stars as we welcome Proton Jones to Wakefield. Proton Jones is a local favorite. He performs all your favorites from hits to deep cuts in all genres. He considers his song choices music for your soul. Jones is a full-time musician and is often booked 5 to 6 nights a week. His unique arrangements of Pop/Rock and Southern Classics are lively, fun and heartfelt. Everyone will without a doubt be entertained by Proton Jones. Please RSVP by Wednesday, September 15th.
AT THE TURN
September Cookie of the Month ~ PB&J Crumble Cookies Sean O'Neill ~ Treyburn Country Club This cookie comes from one of the first kitchens I ever worked in. The Chef there got a new bread maker and we tried out a couple of bread recipes. He found a peanut butter and jelly bread that turned out amazing. We put it on the menu after I made a grilled PB&J on the PB&J bread for lunch one day. The kids loved it and from there we tried just about every PB&J recipe we could. This cookie is one that stood out and was well liked. Ingredients Cooking spray or butter, for coating the pan 2 Cups All-Purpose Flour ½ TSP Baking Powder ½ TSP Fine Salt 12 TBSP Unsalted Butter, at room temperature 1 1/3 Cups Granulated Sugar 1 1/3 Cups Natural Creamy Peanut Butter (no sugar added), at room temperature 1 Large Egg 1 TSP Vanilla Extract 1 1/2 Cups Concord Grape Jelly, at room temperature 2/3 Cup Coarsely Chopped Salted, Roasted Peanuts (Optional)
Instructions Arrange a rack in the middle of a convection oven and heat to 325°F on low fan. Line the sides and bottom of a half hotel pan with aluminum foil, then coat the foil with cooking spray or butter; set aside. Whisk the flour, baking powder, and salt together in a medium bowl; set aside. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until combined, then increase the speed to medium-high and beat until creamed. Stop the mixer and scrape down the sides and paddle with a rubber spatula. Add the peanut butter and beat on medium-high speed until combined. Add the egg and vanilla and continue to beat until completely combined. Stop the mixer and scrape down again. Return the mixer to low speed and gradually add the flour mixture, stopping when the flour is almost incorporated (do not over mix). Remove the bowl from the mixer and fold in the remaining flour by hand with the rubber spatula. Sprinkle 1/2 of the mixture in the baking pan and press into an even layer. Bake until the top is light golden-brown, 15 to 20 minutes. Dollop the jelly over the crust and spread into an even layer as best as you can without disturbing the crust. (Don’t worry if the jelly doesn't spread much, it will melt in the oven.) Sprinkle evenly with the chopped peanuts, if using. Using your hands, crumble the remaining dough into pieces about the size of almonds and sprinkle evenly into the pan. Return the pan to the oven and bake until the top is golden-brown, about 20 minutes more. Remove the pan to a wire rack and let cool completely. To serve, grasp the foil in the middle of the pan and lift the bar cookie slab out of the pan and onto a cutting board. Cut into bars.
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