A Message from Chef

I've had many good experiences with you at the Club in the past two months. From Truffle Dinners to the Crawfish Cook-Off, Themed Thursday buffet dinners, cooking classes for children and adults, and let's not forget a few Wood-Fired pizza oven parties! All these events, except for the Crawfish Cook-Off, are new events and experiences we started this year I hope to make some of them a Club tradition

Tradition is a theme for May and June with our annual Mother's Day and Father's Day brunches, our ROCC'N the Range party, and the Nine, Wine & Dine golf event But it will also bring new experiences to the calendar: The Great Wine Tour presented by the Royal Oaks Wine Society and the Texas "Gyulais" Beef Dinner that will introduce you to fabulous locally raised cattle.

I have also found a local lamb producer and will taste their product before bringing them in. I really want Royal Oaks to serve the best products we can find locally. I want you to experience quality food and be proud to introduce your guests to exclusive ingredients at your Club

As always, we aim to ensure your satisfaction. Training and education take time, but as we welcome you more numerous than ever at the Bistro, we are grateful for your support of our progress

Please do not hesitate to contact me directly if you have any questions or concerns. I'm looking forward to seeing you at the Club!

Olivier Burgos, CEC, Executive Chef