Worcester Weekly 4

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WORCESTER WEEKLY A Worcester Country Club Communication

WEEKEND DINNER SPECIALS CURRIED CARROTS ~ 7 Curry marinated carrots, coconut quinoa, cardamom crème fraiche, fresh chervil, lemon zest Ferrari Carano ~ Pinot Noir 3oz-$5 / 6oz-$10

BIBB SALAD ~ 9 / 14 Bibb lettuce, grape tomato, thin shaved onion & cucumber, bacon lardons, bleu cheese, hard boiled egg, red wine vinaigrette Dry Creek ~ Chenin Blanc 3oz-$3.50 / 6oz-$5

AHI TUNA ~ 28 Iron seared, served over kimchi stew with ginger, scallion, garlic, baby kale, fingerlings, Togarashi and fresh lime King Estate~ Pinot Gris 3oz-$4 / 6oz-$8

SIRLOIN U RAIFORT ~ 42 Grilled twelve ounce Prime sirloin, horseradish crust, light bleu cheese cream, red onion marmalade, served with potato puree and roasted broccoli Hall ~ Cabernet 3oz-$7 / 6oz-$14

BLUEBERRY-LEMON BREAD PUDDING ~ 6 Brioche and baked custard, fresh blueberries, lemon zest, smothered in Crème Anglaise, with whipped cream, cinnamon Ferrari Carano ~ Eldorado Noir 3oz$4.50 / 6oz-$8.50

DATE: MARCH 1, 2018 FROM: WCC GROUNDS COMMITTEE SUBJECT: THE GOLF COURSE Dear WCC Membership

It has been an unusual winter with above average temperatures during much of the winter but frigid temperatures throughout January and spotty snow cover throughout. However, on a recent inspection the golf course it appears to have over-wintered well. But please be aware that drastic fluctuations in temperature are not ideal for turf health. Hopefully spring is around the corner.

Although the golf course has been closed for about three months the maintenance staff uses winter as an opportunity to perform important upkeep such as cleaning and organizing the maintenance facility, sanding and painting all golf course accessories and conducting thorough maintenance on, and the sharpening of, all course equipment. Maintenance never stops.

There is a portion of the second fairway (about 100 – 130 yards from the green) that almost always floods in the spring leaving an unwanted “pond” for several weeks. During the first half of December this area was disrupted (turf peeled back, fill added and drainage installed) and then reassembled. Several scrub pines along the road will be removed as they shade the drain allowing it to freeze. Hopefully the raised fairway and subterranean drainage will make the “pond” history.

The minimal snow cover has allowed our staff to work on winter tree removal and brush cutting.

The primary goals here are to open airflow and/or sunlight to areas of the golf course. This also reduces tree root competition for nutrients. Much deadwood was removed to the right of holes #6, #7 and #16, around the #11 green and the lower tee on #12 plus areas left of #13 and around the #14 tees that are constantly starved for air. Two trees to the left of the 9th green are also gone. Several crabapple trees around the putting green were also removed, as was the weeping cherry on the first tee that was in very poor health.

Also, Course Superintendent Adam Moore presented to the Committee a proposed draft of an updated version of our Course Playing Standards. The Committee will review said draft for further discussion at future meetings. The Standards detail the specifics (grass height, mowing frequency, aeration practices, bunker preparation, etc.) that apply to WCC’s preparation.

Once completed the document will be available to members who are interested.

HELP SPONSOR A CADDIE! YOUR TAX DEDUCTIBLE GIFT OF JUST $100 CAN HELP SPONSOR A CADDIE TO ATTEND THE 2018 OUIMET ANNUAL BANQUET ON MARCH 27TH

WCC Members I am writing to tell you about a great event and hope you can and will be part of it: The 2018 Ouimet Annual Banquet on March 27th in Boston – to honor Jim Furyk and his contributions to golf. A brochure is attached – you can read about Mr. Furyk’s accomplishments and contributions to our great game.

Cost to attend the wonderful evening is $150 if you are a Ouimet Lifetime member (you can bring one guest for an additional $150) and $300 per person if you are not a Lifetimer.

I encourage you to support this event by attending – If you are unable to attend and would like to pay for or help pay for a WCC caddie or WCC staff member to attend, just let me know: $300-$250-$200 ... any pledge amount will help us.

Last year, WCC had 3 tables of 10 and I would like to “meet or beat” that goal again – as we contribute to this great cause... supporting the future of our caddies and our caddie program at WCC! Call me or email me – and thanks!

With FRANCIS in mind,

Jack McDaniel WCC Chair-The Ouimet Fund President, Ouimet Society unclejackmcdaniel@iCloud.com CELL: (508) 842-2000 Please click on the logo above to view the brochure

The Members and Guests that attended our Elvis tribute night were “blown away”. They were amazed by the matching of Robert Black’s voice and mannerisms to that of Elvis. You know it was a great night for two reasons; Members and Guests were on their feet for multiple standing ovations and the first questions asked when he finished is when will he be back? By popular demand Robert will be back doing his Elvis show on Saturday, September 15 @ 8:00pm.

Ladies Only!

We have three dates scheduled for our ladies only “Cocktails ‘n Canvas”.

Each date gives you an opportunity to create a seasonal painting.

Save these dates!

Saturday, March 24 @ 3:00pm Saturday, June 9 @ 3:00pm Saturday, October 27 @ 3:00pm We will have some cocktail specials to help bring out the artist in all of you. Included in your day of Cocktails ’n Canvas, Chef Matt will present hors’ d oeuvres fashioned after the locations of some of the finest art museums in the world. Le Louvre in Paris, France - The Prado in Madrid, Spain and The Uffizi Gallery in Florence, Italy. $35.00pp - Sign up early - Space is limited!

Reservations at reservations@worcestercc.org

Sunday, March 25 - 2pm to 4pm Cocoa and Canvas is a great way for WCC families to celebrate the beginning of spring. Cocoa and Snacks are included. $35.00 per canvas - Sign up early - Space is limited!

Reserve your canvas at reservations@worcestercc.org or call Judy (508)-853-8064

Moscow Mule of the Month

The Citrus Mule This combination of juices creates a refreshing drink. The Citrus Mule includes; Lime juice, lemon juice, Grapefruit juice, Grand Marnier, Ginger Beer and Vodka - Garnished with Lemon & Lime with Mint leaves Along with our cocktail specials Jenn will also be creating a “Moscow Mule of the Month”, as this is many of our member’s favorite cocktail. Each variation will be sure to quench your thirst as only a Moscow Mule can.

Be sure to check out all our weekly cocktail specials.

Every Saturday Night starting at 5pm Please make reservations before noon on Saturday’s

Kids Night Out reservations: mucciaronej@worcestercc.org / (508) 853-8064

For Starters Shrimp Cocktail, Smoked Salmon, Mussels Provencal, Tomato Bisque, Fresh Fruit, “Super” Salad Bar and assorted Danish & Muffins

Grand Easter Buffet Chef Carved Leg of Lamb, Roast Turkey and Honey Glazed Ham, Omelet Station, Eggs Benedict, Scrambled Eggs, Applewood Smoked Bacon, Country Sausage Links, Home Fries, Grandma’s Corn Pudding, Fresh Vegetables, Penne a la Vodka, Waffle Station, Chef’s Honey Lemon Salmon

Fabulous Finishes Make your own Ice Cream Sandwich, Trio of Shortcake, Brownie Tower and more...

Please make your reservations with Judy (508)853-8064 / mucciaronej@worcestercc.org $35.00++ / Children ages 10 and under $18.00++ / ages 2 and under no charge

CORK & FORK Our new “Cork & Fork” offerings that begins this spring is very exciting for you wine lovers looking for a small culinary accompaniment with your glass of wine. Flavors from both the wine and our small plate accompaniment create the perfect culinary marriage. Our $15.00 CORK & FORK offerings are the only way to enjoy the specially chosen 90+ wine and created small plate cuisine. That particular wine and plate is not offered individually. However, we will have other NINETY + CELLARS wines available for your enjoyment.

It is exciting to be partnering with NINETY + CELLARS. A company that receives some of the finest wines from the finest vineyards throughout the world and offers them at better prices than the vineyards themselves. Please see information on the next page on NINETY + CELLARS, and how they achieve this.

Sous Chef Lauren is choosing some of their finest wine offerings and is readying her creative culinary options in preparation for this new culinary experience only available here at Worcester Country Club.

This is a great way to enjoy a fine wine with a small plate. A perfect solution after work or golf when you’re just not quite hungry enough for a full dinner. Or, to just come on out to the club and enjoy a beautiful wine along with a special culinary offering. Also, a great way to start your dining evening here at Worcester Country Club as you sit on the patio or enjoy a fireside chat before being seated for dinner.

We look forward to seeing you here enjoying our CORK & FORK offerings. Mark your calendars for our CORK & FORK kick-off on Wednesday April 4th

March Dining Hours Lunch Menu Wednesday - Saturday 11:00 am to 3:00 pm Bar Menu Wednesday - Saturday 3:00 pm to 5:00 pm Dinner Menu Wednesday - Saturday 5:00 pm to 9:00 pm * if greens are open on Sundays in March, lunch will be available