Dining

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.

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 ½ ½ Cups All-Purpose Flo TSP Baking Powder TSP Fine Salt ur 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.

What a HOT summer it was here at Wakefield! I for one enjoyed things being as back to normal as we could have hoped for under the current circumstances. I hope everyone really enjoyed our amazing new Breaker Bar & Grille set up this summer down at the Sports Club. We are looking forward to having some fun member events throughout the fall months there as well. This year I traveled down to our sister property, Sedgefield Country Club to help out with the Wyndham Golf Tournament in August

I always look forward to doing this each year as we really get to showcase McConnell Golf in such a big way! As always we have some exciting stuff planned for our fall season here at the club. We're looking forward to the Bob Bidwell, Senior Member Guest Tournament, our third annual Fall Festival & Halloween Celebration, Live Music at the Pool and so much more! We are also so lucky to be able to host lots of charity golf outings here in the fall that earn money for some amazing organizations. Feel free to reach out to us if anyone is interested in contacting the hosts of these events to donate or play. I have so many couples who are looking forward to hosting their weddings here this fall, so keep a lookout for any changes in dining. Thank you all so much for your continued support and as always, please contact me with any and all of your event and catering needs!

Courtney Tatum, Director of Catering & Events

WINE & CHEESE POOLSIDE Thursday, October 7th I 6:00pm-8:00pm Ages: Adults I Location: Breaker Bar & Grille Fee: $20++ per person (includes a build your own Charcuteri & Cheese Board with Wine Tasting

Come out and join us poolside for a build your own charcuterie and cheese night while we showcase some excellent wines to go along with them! A fantastic way to enjoy a fall evening with friends at the Breaker Bar & Grille. Please make sure to RSVP by September 30th. *Glasses of wine outside the tasting will be available at member charge.

BOURBON, BUSHELS & BBQ Saturday, October 23rd I 6:00pm-9:00pm Ages: Adults I Location: Back of clubhouse/lower & middle terrace Fee: $55++ per person for all you can eat $20++ per person for Bourbon Tasting

It is that time again for our most popular event of the fall season here at WP! We will have food stations featuring Oysters prepared in many delicious ways, BBQ carving stations featuring all kinds of different in house smoked meats, and don't forget Tommy's picks of some of the best Bourbon's around for tasting. There will also be live music to enjoy throughout the evening. This is an event you do not want to miss! Please make sure to RSVP by Tuesday, October 19th.

October Cookie of the Month: Chocolate Pretzel Oatmeal Cookie Patrick Budniewski ~ Holston Hills Country Club

Two years ago around Christmas time I had a cookie very similar to this at a holiday party I attended with my Sister’s family in Nashville. It was so good that I had to try to recreate it. I started with my Grandmothers Oatmeal Chocolate Chip Cookie recipe, made a few changes and this is the result. My favorite cookie year round is an Oatmeal Chocolate Chip Cookie and adding the Pretzel and Flaky Sea Salt element just adds another layer of goodness to it. Fresh out of the oven with a glass of milk and you could easily eat the whole plate!

Ingredients 1 Cup Salted Butter 3/4 Cup Brown Sugar 1/4 Cup Granulated Sugar 2 Eggs, Whole 1 1 TBSP Vanil ¾ Cup and la 2 Extract TBSP All Purpose Flour 1TSP Baking Soda 1/2 TSP Cinnamon 1 1 2 /2 ½ ½ TSP Cup Cup Kosher Salt Old Fashioned s Semi Sweet C Oats hocolate Chips 1 ¼ Cup Cup Mini Flak P y retzels, Sea Sal crushed t (for sprinkling)

Instructions

Cream together butter and sugars until combined. Continue mixing, adding one egg at a time until combined. Add vanilla and continue mixing until creamy. In a separate bowl add flour, cinnamon, baking soda and kosher salt. Slowly add flour mixture to egg sugar mixture while mixing on low speed. Add 1/4 of the mixture at a time, scraping down sides making sure to fully incorporate flour mixture. After flour mixture is all combined, add oats and chocolate chips folding them in by hand. Roll dough into 2 Tablespoon size balls. Gently push a few crushed pretzels into each ball and flatten with palm of hand to 1/2 inch thickness. Bake in oven at 350°F for 9 to 11 minutes. While cookies are cooling sprinkle with flaky salt sea salt.