Worcester Weekly 6

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WORCESTER WEEKLY A Worcester Country Club Communication

WELCOME NEW MEMBERS 3/1/17 - 3/1/18 Charles & Marjorie Wilson - Active

John & Lorena Duquette - Active

Christopher & Claire Campbell - Active

Ryan & Renee McMahon - Active

Matthew & Danielle Bigda - Active

Ancy & Katherine Verdier - Social

Elias Hanna - Social

Nathan Harris & Dr. Kelly Cao - Social

CB & Kim Tuite - Active

Michael & Leslie Checkman - Active

Dr. Glenn & Toni Meltzer - Social

James & Allison Kilham - Social

Connor Sullivan - Active

Jonathan & Jill Conant - Active

Connor Hicks - Active

Jeffrey & Kathleen Cunningham - Active

Keith & Tamson Jensen - Active

Alexander Deslandes - Active

Sean & Kellaigh Cutting - Active

Mark & Erin Shapiro - Active

Brendan & Brittney Gove - Active

Richard & Candace Race - Active

Patrick Lowe - Active

Michael Young & Jennifer James Young

Jeffrey & Donna Farber - Active

Peter & Melissa Staiti - Active

Stephen Lanza - Active

Lisa Casillo & Paul Petery - Social

Joseph & Lynn Sullivan - Active

SPECIALS WITH WINE PAIRINGS Appetizers PORTUGUESE STYLE MUSSELS ~ 13 PEI mussels sautéed with shallots & Riesling, finished with a garlic-tomato cream and fresh basil Bex ~ Riesling 3oz-$3 / 6oz-$6 FRITO MISTO ~ 8 Assorted fresh vegetables, light Tempura batter, lime zest, fine herbs, served with garlic aioli and Romesco sauce Ferrari Carano ~ Fume Blanc 3oz-$4 / 6oz-$7

Main Course LINE CAUGHT ATLANTIC HALIBUT ~ 29 Grilled eight ounce fillet, topped with pea tendrils and blood orange vinaigrette, served over asparagus medley and cheddar grits Peter Yealands ~ Sauvignon Blanc 3oz-$4 / 6oz-$8

MOULARD DUCK ~ 28 Pan seared duck breast, wild mushroom demi glace, toasted chestnuts, goat cheese & chive mashed potatoes, braised mustard greens R Collection ~ Merlot 3oz-$4.50 / 6oz-$9

Dessert CHURRO ICE CREAM SANDWICH ~ 8 Vanilla Haagen Dazs between house made Churro “cookies” with salted caramel, cinnamon-sugar & fresh strawberries

2014 California Wine Flights - $18 “Deep garnet hue. Aromas of wild strawberries, cranberries, savory dried herbs violet and forest floor lift elegantly from the glass. On the palate, flavors of Bing cherry, raspberry, and pomegranate are framed by fine-grained tannins, coastal minerality and bright natural acidity.”

As our #1 tasting within our California wine flight, the blend of all these flavors makes it a great starter that will wake up your wine palate.

A beautifully-balanced and medium-bodied Merlot. This is a velvety wine with a complex nose of plum, chocolate spice, dark berries, coffee, caramel and cedar. A fleshy mouthfeel is followed by flavors of bright, upfront, red fruit, a structured mid-palate and a firm backbone of ripe tannins. This wine has impressive length and a lasting, elegant finish.

As our #1 tasting within our California wine flight, it creates a perfect bridge to the bolder wine to follow.

The complexity of the Old Vine Zinfandel lies in the spicy notes that are unique to their historic properties. This vintage represents alluring aromatics of blackberries, dried cranberries and a hint of mocha and nutmeg.

On the palate, brambly layers of ripe boysenberry, raspberry and dark chocolate come forward. The wine is complex, with bright acidity complimented by a long, lingering finish of black pepper. The tannins are velvety and smooth to lend a round rich mouthfeel.

Dark purple color. Aromas of black cherry and plum with a hint of vanilla and spice. Sip to experience cherry, plum, and dark currant on your palate. As to be expected with a Cultivar Cabernet enjoy beautiful fruit with great structure and classic Cabernet notes.

It’s the perfect wine to enjoy with hearty dinners.

This final tasting of our wine flight culminates the outstanding flavors that were developed through the 2014 wine season.

2014 Vintage Notes: It was another winter in Nor ther n Califor nia, yet the extr eme coastal r egions r eceived significant rainfall in the latter part of winter and early spring of 2014. This precipitation fully saturated estate soils and provided enough moisture to support the vineyards through the growing season. Summer was moderate, dominated by cool, sunny days with omnipresent fog just offshore. Sunny weather interspersed with cool fog prevailed through the end of the growing season, allowing wines of exceptional depth of flavor and finesse.

OUR WINE FLIGHTS OFFER 2 OUNCES OF EACH OF THE FOUR WINES—ENJOY!

FRIDAY, JUNE 8 @ 8PM

A Johnny Cash tribute concert under the big top. Featuring award winning tribute artist Robert Black.

More details on special activities will follow.

Be prepared as we will crown our Men & Women’s Mechanical Bull rider champions on this evening!

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 Thursday, June 14 @ 5:30pm Thursday, October 25 @ 5:30pm 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

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 Kids Night Out - every Saturday Night starting at 5:00 pm Please make reservations before noon on Saturday Reservations@worcestercc.org

Our Staff is very excited to welcome you all for Easter!

With 350+ reservations, Easter Brunch is Sold Out. Reservations begin at 10:30 and continue until 2:00.

In order to accommodate all those attending, we kindly ask that you honor your reservation time. It is very important as we need to reset tables for others.

We have scheduled each reservation 1 1/2 hours to enjoy your Easter Brunch.

Thank you all for your cooperation in this matter.

Happy Spring!

Kim Chartier Event Coordinator