From the Desk of Ryan Lanzen Follow Us Now! Greetings! Fall is definitely arriving quickly at Torreon as it has been cool and rainy for the last 2 days. That being said, the weather for this weekend is looking rather excellent for a weekend in the White Mountains. Facebook
If you are looking for a reason to be at Torreon, our season ending Golf Shop sale starts on Thursday the 8 th. It is a 30%/40%/50% progressive sale on all soft goods in the shop. Swing by and get the best buys of the season while the merchandise lasts! Don’t forget, the Annual Employee/Member golf tournament is coming up on Monday, October 12 th. If you want to get in on the fun, signups will open until the end of business on Thursday, October 8 th. The cost is $35 per participating member, come for a great time of golf, drinks, food and camaraderie! As we move into our fall season, we have moved BURGER NIGHT to Thursday night! In addition to that, beginning October 12th we will only be providing dinner service on Thursday, Friday and Saturday nights. There will be no dinner service Sunday through Wednesday nights. If you are a skier, I’m sure you are very excited about the forecasts for a good amount of snow this winter. This weekend is Sunrise Ski Parks annual JUNIOR PASS PROMOTION and WHITE OUT SALE. You can bring the kids up this weekend and get their season ski passes for FREE! You can also get adult passes at a discount. For more information on this program, please log on to http://sunriseskiparkaz.com. We have added a few new options to the Grille menu like the Green Chili Stew, Barb’s Blazing Chili (the Chili Cook -off winner), the Chicken and Ranch sandwich and a few Cabin favorites. Make sure you come see us and try the new fare. It’s still a great time to be at Torreon and we can’t wait to see you here! Ryan Lanzen rwl@torreon.com
The Last Bite By: Chef Spencer Gorman-Prow
Pumpkin Soup Ingredients 6 cups chicken stock
1/2 teaspoon chopped fresh thyme
1 1/2 teaspoons salt
1 clove garlic, minced
4 cups pumpkin puree
1/2 cup heavy whipping cream
1 teaspoon chopped fresh parsley
5 whole black peppercorns
1 cup chopped onion
Directions
Heat stock, salt , pumpkin, onion, thyme, garlic and peppercorns. Bring to a boil, reduce heat to low and simmer for 30 minutes uncovered.
Puree the soup in small batches (1 cup at a time) using a food processor or blender.
Return to pan and bring to boil again. Reduce heat to low and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
Chef’s Weekly Features
Lunch Turkey Rueben Thinly sliced turkey breast on grilled rye with thousand island dressing and sauerkraut $10
Appetizer (3) crab cakes with toasted paprika hollandaise $12
Entrées Homemade baked lasagna with seasonal vegetable $18 Crawfish Boil 1 pound boiled whole crawfish with corn cobettes and boiled potatoes $20
Fish Fry
Chef’s Featured Risotto
Friday night only $14
Creamy risotto with grilled corn and spiced chicken $7