Around The Bend January 2019

Warm up with Winter Soups

C H E F ' S T I P

It’s cold outside and nothing warms you up like a hearty soup or stew made fresh in your own kitchen! This is a great way to utilize leftovers from holiday parties so you’re not wasting food.

By: Chef Aaron If you’re looking for soup stocks, go with boxed beef or chicken broth over canned stock. It’s lighter and doesn’t overwhelm whatever you’re using it for. Of course, if you’re making your grandma’s chicken soup, you’ll probably want to go with canned stock, although it does have more of a metallic taste. Happy Cooking!

The theme in food and beverage…Out with the Old and in with the New!! January will feature a Wines by the Bottle special in the Grandstand Tavern beginning January 4th. Wine previously featured on our wine list will be offered at special prices as we make room for new wines coming later in 2019. New for 2019, Executive Chef Aaron Masanotti has created a new Lunch menu, Bar menu, Pizza menu, Dinner menu, Kids menu, and for all those with a sweet tooth a new Dessert menu! Beginning January 4th, the Clubhouse food and beverage outlets will feature the following and much more: Blackened Tuna Tataki, Tempura Fried Georgia Shrimp, Braised Beef Short Rib Flatbread, Hot Italian Panini, Angus Beef French Dip, Creamy Parmesan Risotto with Winter Vegetables, Tuscan Roasted Chicken with Herbed Potatoes, Butcher Selections as well as Fisherman’s Selections, and the Warm Chocolate Bread Pudding, loved by many through the holiday season found a permanent home on the new Dessert menu! The complete menus will be available in the Clubhouse and online beginning January 4th. We look forward to hosting you soon and hearing your comments! Wine Specials and New Menus - January 4th