From the Desk of Ryan Lanzen Hello!
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I just have to start this week by saying how nice it is to see football back on TV! It is a great time of year with baseball approaching the playoffs, football kicking into gear and the PGA Tour Playoffs gearing up with the Barclays this week! That being said, there is also no better place to take in all of that action than here at Torreon while you get a break from the heat! Speaking of football, you are not going to want to miss Labor Day Weekend at Torreon! We have a great “Welcome Back Football” themed weekend planned, including events you will want to mark on your calendar!
Friday, September 4th – ASU vs. U of A vs. Other University Golf Challenge, 12pm Saturday, September 5th – Torreon Chili Cook-off, 11am – 2pm (winners Chili goes on the menu!) Saturday, September 5th – Three Legged Dog Band, 6-9pm Sunday, September 6th – Pool Party with DJ NFORSE, 12-4PM
There are other great events to be a part of including theme buffets, wine tasting, an obstacle course and jousting court, karaoke bingo, marshmallow roasts and a movie night at the Family Center! Make sure you check out the schedule located in the newsletter to make all of your Labor Day plans! Over the last few weeks, unfortunately we have not seen much rainfall from Mother Nature (except yesterday, wow!) and I’m sure you are noticing some areas on the golf courses that are looking a little bit warm and dry. These are nothing to worry about as our outstanding agronomic team is managing them on a day by day, hour by hour basis. As we have said in the past, we would rather provide a drier, firmer playing surface that will have some areas that get a bit warm than have a spongy, squishy course from excess water. Here is a snippet of the upcoming weekend weather forecast in Show Low, moderate temperatures, chance of afternoon storms, pretty much a perfect Torreon weekend! Hope to see you here!
Ryan Lanzen rwl@torreon.com
The Last Bite By: Chef Spencer Gorman-Prow Shrimp Ceviche 1 pound bay scallops
1/2 green bell pepper, minced
8 limes, juiced
1/2 cup chopped fresh parsley
2 tomatoes, diced
Freshly ground black pepper
5 green onions, minced
1 1/2 tablespoons olive oil
2 stalks celery, sliced
1/8 cup chopped fresh cilantro
Preparation
Rinse scallops and place in a medium sized bowl. Pour lime juice over the scallops. The scallops should be completely immersed in the lime juice. Chill the lime juice and scallops all day or overnight until scallops are opaque (you cannot see through them). Empty 1/2 of the lime juice from the bowl. Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil and cilantro to the scallop mixture. Stir gently. Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect.
Chef’s Weekly Features
Lunch Sweet curried pork topped with toasted coriander and lime crème served over grilled naan $9
Appetizer
Entrées Beef Bourguignon Tender beef with bacon and pearl onions, served over egg noodles with a savory burgundy wine sauce $24
Sesame crusted ahi tuna served on a bed of ginger and Napa cabbage slaw $10
Pan seared moonfish with roasted garlic and tomato butter, wild rice pilaf and seasonal vegetable $26
Fish Fry
Chef’s Featured Risotto
Friday night only $14
Risotto with spring pea puree, roasted garlic and grilled shrimp $8