Around The Bend July 2020

HBCC EVENTS

FRID A Y NIGHT MUSIC BY THE POOL FRID A Y , JULY 10TH Join us on Friday, July 10th from 4:00pm-7:00pm at the Junior Olympic Pool with music from DJ Ryan Love and games for the kids! Please be sure to follow all reservation requirements and pool policies to join in on the fun! If you miss the fun this time, do not worry, our favorite DJ will return throughout the summer! To make a pool reservation, please visit the Club Calendar in your Member Portal.

KIDS ' NIGHT OUT S A TURD A Y , JULY 11TH

Looking for some quality Mom and Dad time without the kids? Sign the kids up for HBCC’s Kids’ Night Out, then make an adult-only dinner reservation for the Grandstand Tavern. Kids Night Out will be held at the Athletic Center on Saturday, July 11th from 5pm-9pm. Lots of fun and activities are in store for kids ages 5-12 years old. HBCC is taking precautions to ensure the safety and health of our young members by enforcing social distancing, sanitizing all surfaces and equipment, and keeping craft and dinning tables at a 6-foot distance. This event is limit to 12 kids. Reservations are a must for this popular event! Price per child is $15.95 and includes dinner. Reservations can be made through the member portal on the HBCC website.

CHEF POP UP DINNER WEDNESD A Y , JULY 29TH

Join us for Chef’s Pop-Up Dinner happening on Wednesday, July 29th at 6:00pm! This dinner will pop up in a mystery location and be announced the morning of the event! The location will be sure to meet all social distancing, sanitation, and restaurant guidelines for COVID-19. The menu created by Executive Chef Aaron will be paired with delicious beverages. The cost for the event is $75 per person. This exclusive event has a limited capacity, so be sure to secure your reservation as soon as possible by logging into the member portal on the HBCC website Club Calendar. Salad: Shaved Fennel and Apple Salad, Asparagus, Baby Kale, and Arugula Honey-Apple Cider Vinaigrette Entrée: 24 Hour Chianti Braised Short Ribs, Roasted Heirloom New Potatoes, Forest Mushroom Ragout, and Citrus-Glazed Baby Carrots, Caramelized Shallot-Bourbon Jus Dessert: Summer Strawberry Shortcake, Macerated Strawberries over House Made Shortcake with Candied Pralines and Vanilla Bean Whipped Cream

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