From the Desk of Ryan Lanzen Hello!
Follow Us Now!
I hope this newsletter finds you all well and enjoying the first days of the fall! The season is winding down, but there is no better month to be at Torreon than October! We would love to see you and I am sure you will love visiting another time or two before the snow flies! We had a great 2015 Deuces Wild Golf Tournament (Men’s Member Guest) this past week! I hope all of you who participated had as much fun as we did putting the event on. If you weren’t able to participate this year, make sure you mark your calendar when the 2016 Golf Calendar comes out… It is an event you don’t want to miss! Before I go any farther, I have to say a big “thank you” to the staff who made the event possible; Randy Bigos, Paul Grucza, James Hildebrand, Chef Spencer Gorman-Prow, Bret Williams, Athena Anderson, David Scharfen, Ryan Friedley… all of you and your teams were outstanding and made this event the success it was. Thank you for all the hard work, not only during the event, but all season that has made it such a great summer. Please pass on thanks to all of your staff as well; very, very well done!
Congratulations to all of our Flight winners in the 2015 Deuces Wild and the 2015 Deuces Wild Champions, Rick Slager & Tom Rodel who won the 15 team shootout! We have had quite a few requests about any fall maintenance practices that will impact play… We will be needle tine aerifying the greens in the 2nd half of October and will follow with a double roll and light topdressing. This practice will have a minimal, if any, impact on the playing conditions. As we head into the cooler temps and frosty season, the grass growth begins to slow down. We would like remind everybody to be aware of grass that may be frosty or frozen. The damage caused by walking on turf in that condition is unsightly and takes time to heal. Thank you for being aware of the damage that can be done!
We hope to see you all real soon. If there is anything we can do to assist you, please don’t hesitate to let us know! Have a great rest of the week! Ryan Lanzen rwl@torreon.com
2015 Deuces Wild Shootout Champions Rick Slager & Tom Rodel
The Last Bite By: Chef Spencer Gorman-Prow Chicken Pot Pie 1 pound skinless, boneless chicken breast - cubed
1/2 teaspoon salt
1 cup sliced carrots
1/4 teaspoon black pepper
1 cup frozen green peas
1/4 teaspoon celery seed
1/2 cup sliced celery
1 3/4 cups chicken broth
1/3 cup butter
2/3 cup milk
1/3 cup chopped onion
2 (9 inch) unbaked pie crusts
1/3 cup all-purpose flour
Directions
Preheat oven to 425°
In a saucepan, combine chicken, carrots, peas and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Chef’s Weekly Features
Lunch Taco Salad Fried flour taco shell, seasoned ground beef, shredded lettuce, diced tomatoes, shredded cheddar cheese, sour cream and guacamole $12
Appetizer (4) Fried chicken and apple empanadas with apple curry cream $9
Fish Fry Friday night only $14
Entrées Braised rockfish with sweet potato puree and seasonal vegetable $22 Paella Simmered clams, mussels, chicken, shrimp, whitefish and Arborio rice $24
Chef’s Featured Risotto Creamy lemon-thyme risotto with sautéed bay shrimp $8