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ALAMANCE TODAY

DECEMBER 25TH - JANUARY 1ST, 2024

The Most Wonderful Time of the Year

Charlie, Hannah, Grey, and Chip Zogzas attending the Christmas Sunday Brunch

NEW YEARS EVE MENU

SALAD BAR:

FIELD GREENS, TOMATO, CUCUMBER CHEESE, CROUTONS, CARROTS

RANCH, BALSAMIC, HONEY CIDER DRESSING

POTATO SALAD

SEAFOOD GUMBO

LOW COUNTRY BOIL & OYSTER ROAST “SHRIMP, POTATOES, CORN, SAUSAGE”

STEWED TOMATOES AND GREEN BEANS

BRAISED COLLARD GREENS

BLACK EYED PEAS

FRIED OYSTERS WITH REMOULADE

STEAMED OYSTERS

CREOLE BRAISED CHICKEN THIGHS

CORN MEAL FRIED CATFISH WITH TARTAR SAUCE

FOR THE KIDS

CHICKEN TENDERS, MINI CORN DOGS

TATER TOTS, MAC & CHEESE

CHEF SELECTION DESSERTS

COOKIES & BROWNIES

PRIXFIXEMENU

1ST COURSE

Lobster Eggroll

Saffron Citrus Aioli

She Crab Bisque

Sherry Cream, Chives

Filet And Lobster 98

Stuffed Potato Cigar

Haricot Vert

Roasted Butternut Squash

Red wine Demi-Glace

Duck Fat Hollandaise

Lamb Lollie Pops

Sweet Potato Puree

Blue Berry Gastrique

Pancetta Pistachio Crumble

2ND COURSE

Caesar Salad

Hearts of Romaine

Blistered Tomatoes

House Croutons

Shaved Parmesan

Caesar Dressing,

Parmesan Crisps

3RD COURSE

Joyce Farms Airline

Breast of Chicken 82

Butternut Squash Puree

Pancetta Brussels

Truffle Balsamic Reduction

Feta Cheese, Brandy Truffle Cream

New Year’s Salad

Field Greens, Bing Cherries

Goat Cheese, Cucumbers

Blueberries, Pistachio Pesto Crostini

Honey Cider Vinaigrette

Crab Stuffed Flounder 90

Andouille Creole Hash

Saffron Cream

Crispy Beets

4TH COURSE

Crispy Caramel Choc

Pudding

Brownie Crum

Amarena Cherries

Salted Caram

Wild Mushroom

Truffle Gnocchi 75

Parmesan, Asparagus

Roasted Tomatoes

Brandy Cream

THURSDAY

NIGHT MAH JONGG

COMMITTEE INTEREST FORM

DEAR A.C.C. MEMBERSHIP,

AS WE NEAR THE END OF THE CALENDAR YEAR, I WANT TO TAKE A MOMENT AND THANK ALL WHO HAVE SERVED ON A COMMITTEE THIS PAST YEAR. COMMITTEE INVOLVEMENT AND WORK IS CRUCIAL TO HAVING STRONG GOVERNANCE AND A CLUB CULTURE THAT REFLECTS THE WANTS AND NEEDS OF THE MEMBERSHIP. PERHAPS ONE OF THE MOST IMPORTANT ASPECTS OF COMMITTEE SERVICE IS UNDERSTANDING HOW THE CLUB WORKS AND BEING MORE INVOLVED IN THE DECISION MAKING PROCESS.

EACH YEAR AT THIS TIME A “COMMITTEE INTEREST FORM” IS CIRCULATED AND YOU WILL FIND THAT FOLLOWING THIS LETTER. THIS FORM IS NOT A GUARANTEE THAT YOU WILL BE ASKED TO SERVE ON A COMMITTEE RIGHT AWAY, BUT IT DOES MAKE THE BOARD OF DIRECTORS AWARE OF YOUR INTEREST IN BEING INVOLVED IN CLUB GOVERNANCE.

IF YOU HAVE SUBMITTED ONE OF THESE IN THE PAST YOU DO NOT NEED TO SUBMIT ANOTHER AS THESE ARE KEPT ON FILE. IF YOU HAVE NOT SUBMITTED ONE OF THESE IN THE PAST COUPLE OF YEARS I WOULD ASK THAT YOU CONSIDER IF YOU HAVE AN HOUR A MONTH THAT YOU MIGHT BE ABLE TO CONTRIBUTE TO THE CONTINUED SUCCESS OF ACC. IF YOU HAVE ANY QUESTIONS ABOUT COMMITTEE SERVICE, BOARD SERVICE, OR THIS FORM PLEASE FEEL FREE TO REACH OUT TO ME AND I WOULD BE HAPPY TO DISCUSS THESE WITH YOU.

IF YOU ARE ASKED TO SERVE ON A COMMITTEE IN 2025 PLEASE KNOW THAT THERE WILL BE A MANDATORY COMMITTEE ORIENTATION ON JANUARY 14TH AT 5:30.

THANK YOU FOR YOUR INTEREST IN SERVING AND I LOOK FORWARD TO A GREAT 2025!

SINCERELY,

CHARLIE NOLETTE, CCM GM/COO

MAH JONGG CLASS

Hello.

Dana Lange has been teaching Mah Jongg over 25 years across North Carolina and around the world. She promises it is the most fun class you have ever taken. It’s a game, it should be. Join us!.

Learn to play American Mah Jongg the National Mah Jongg League way. In three, 3 Hour classes you will learn the basics of the game and be ready to play.

5 o’clock clubFridays in Saddle Club

Looking for a way to meet new members, or catch up with old friends? Join us on Fridays @ 5 to enjoy drinks, appetizers and a good time!

5:00pm - 6:30pm Make a dinner reservation for after.

Let's GO!

$5 Appetizers & $5 Drink Specials will be available. Specials in Saddle Club only.

Ladies Bridge Day

Get your partner or group together and come out to play bridge at the club. Reservations are recommended.

Need a quick or light lunch? Enjoy a cup of our freshly made Soup Du Jour and Salad Bar with condiments! Lunch served from 11-2.

2nd Wednesday of each month 10:00 am - 4:00 p.m.

SADDLE CLUB

FRIDAY KIDSCLUB

MUST MAKE RESERVATION at least 48-hrs in advance for non potty-trained and at least 24-hrs in advance for all other children.

If you must cancel, we require a 24-hour notice. Members will be charged 100% of the fee for no-shows or cancelling less than the 24-hour notice unless you fill the slot.

$20 PER MEMBER $30 PER GUEST includes meal

Reservations may be made up to one-week in advance only and you must make a dining reservation when making your Kids’ Club reservation. A dining reservation will be required before you can make a Kids' Club reservation.

**Reservations MUST be made by calling Jenn Handwerk @ 336-584-0345.

We have only 14 spots weekly, if there is one spot left when you register and you have more than one-child, only one can attend. This is for everyone's safety!

KIDSCLUBDURING KIDSCLUBDURING SCHOOLDAYSOFF SCHOOLDAYSOFF

morNing care

Every Tuesday and Thursday UNLESS OTHERWISE NOTED 9:00AM - NOON $20.00 per child 6-months to 5-years old Use

ACADEMY Junior

Drills, Strategy Games, and Match Play for our Jr Teens

Saturdays 10:30AM-12:00PM

Participation on Coaches Approval Register

Get ready for 2025 Spring Tennis Now!

If you are interested in playing on an adult spring season USTA team let our staff know now. We are practicing now, and we will continue to work at it through the winter, so we are ready when the registration starts.

New teams our staff is currently working on:

Ladies 2.5 – This is an entry level of league play. There is a daytime league (ThurAM) and an evening league (Tues PM). 5 ladies play in each scheduled match (1 singles and 2 doubles lines) and I’m hoping we have a roster of 9-12 players

12U/14U/18U – beginner/intermediate divisions

Format: 2 singles and 1 doubles

Scoring: best 2 out of 3 4-game sets, no ad, 7-pt tiebreaker at set score 3-3, 10-pt tiebreaker if split sets

Minimum Number of Players on Roster: 4

10U Orange Rally League – beginner division

Format: 1 singles and 1 doubles, 1 hour of round robin play

Scoring: 1 game to 7 points

Serving: No serves, only 1 underhand feed (bounce or no bounce) anywhere in the court, alternating feeder Minimum Number of Players on Roster: 3

LUNCH MENU

8oz Short Rib and Brisket Blend, Lettuce, Tomato Onion, Pickle, Hawaiian Bun

Choice of Side

GRILLED BOLOGNA SANDWICH

Thick Cut Grilled NC Brasstown Bologna

American Cheese, Mustard

Lettuce, Tomato, Sourdough Bread

Choice of Side

Chipotle Aioli, Shaved Iceberg Lettuce, Avocado

Roasted Red Peppers

Hawaiian Bun , Pepper Jack

Choice of Side

Grilled Chicken, Cheese

Grilled Onions and Peppers

Sour Cream, House Salsa

Fried Chicken Tenders, Buffalo Sauce, Shaved Lettuce

Tomato, Shredded Cheddar, Jack Cheese

Blue Cheese Dressing, Garlic Herb Wrap

Choice of Side

Ham, Pulled Pork, Pickles, Mustard, Mojo Aioli

Swiss Cheese, Cuban Bread Choice of Side

Romaine Lettuce, Croutons

Parmesan, Caesar Dressing

Field Greens, Craisins, Butternut Squash

Feta, Pepitas, Jicama

Maple Pecan Vinaigrette

Romaine Lettuce, Tomato

Cucumber, Avocado, Bacon

Boiled Egg, Cheese, Choice of Dressing

DRESSING CHOICES

BLUE CHEESE, RANCH, DARK BALSAMIC, THOUSAND ISLAND HONEY CIDER VINAIGRETTE, HONEY MUSTARD

Pesto Aioli, Roasted Tomatoes, Arugula White Cheddar, Sourdough Bread Choice of

SOUPS

SheCrabSoup Cup7 Bowl12

SoupDuJour Cup5 Bowl9

SALADS

TheClassicCaesar8

RomaineLettuce,Parmesan CaesarDressing Croutons

WedgeSalad10

IcebergLettuce,Bacon,CherryTomatoes BlueCheeseCrumbles BlueCheeseDressing,CrispyOnions

SPECIALTY SALADS

ACCSalad12 GF

RomaineLettuce,Tomato,Cucumber Avocado,Bacon,BoiledEgg,Cheese ChoiceofDressing

SeasonalSalad12 GF/ NUTS

FieldGreens

Craisins ButternutSquash FetaCheese,Pepitas,Jicama MaplePecanVinaigrette

CHOICEOFDRESSING GF

BlueCheese,Ranch DarkBalsamic ThousandIsland CiderHoneyVinaigrette,HoneyMustard

ADDTOANYSALAD

4oz Salmon 9 5 Shrimp 9

Grilled Chicken Breast 7

SMALL PLATES & PUB CHEF FEATURES

Southwestern

ChickenEggrolls*15

ChipotleAioli

MarylandStyle18

CrabCakes

TwoCrabCakes

ArugulaandFennelSalad

SaffronCitrusRemoulade

ACCSmokedWings*15

6DryRubbedJumboWings

Celery Carrots BlueCheeseorRanch

HouseBuffaloorSweetThaiChili

JapaneseBBQ

ShortRibTaco*12

ShavedRadish,PickledFresnoPeppers

NapaCabbage ShavedBrusselsSprouts

Carrots,JapaneseBBQSauce Cilantro HotHoney

FallFlatbread*12

GarlicCream,ButternutSquashProsciutto

Arugula,RoastedTomatoes

TruffleBalsamicDrizzle

BeetandGoatCheeseDip10

CrèmeFraiche,CandiedPistachios PitaBread (CanSubVegetablesForPita)

RoastedFallVegetables22

V/NUTS/DF

Tofu,RoastedButternutSquash BrusselsSprouts RedOnion RoastedSquash BourbonMapleDrizzle PomegranateSeeds

CreamyGarlicParmesan Chicken*28

CheeseTortellini,FreshVegetables GarlicCreamSauce,GarlicBread

24HourShortRib*28

GarlicMashedPotatoes

RootVegetables GreenBeans RedWineDemi-Glace CrispyCarrots

BistroSteakFrites*24

ClassicACCBurger*14

8oz ShortRibandBrisketBlend Lettuce,Tomato,Onion,Pickle HawaiianBun ChoiceofSide

Blackened ChickenSandwich*15

Avocado,ShreddedLettuce RoastedRedPepper ChipotleAioli HawaiianBun ,ChoiceofSide

CrispyChickenTenders*16

5Tenders,FrenchFries HoneyMustardorRanch

SIDES 3

FrenchFries

OnionRings

HouseChips

MixedVegetables Fruit

SideSalad

SweetPotato

BakedPotato

WhippedPotatoes

Asparagus

Broccolini

BrusselsSprouts

TruffleFries Chimichurri

TruffleBalsamicReduction

GF LemonCaperChicken*24

SautéedBreastofChicken RoastedYukonPotatoes WiltedSpinachandCarrots LemonCaperButterSauce

Ribeye*47

CowboyFries,SrirachaBlueCheese Broccolini,VealDemi-Glace

6ozFilet*44

WhippedPotatoes,Asparagus

CrispyOnions VealDemi-Glace NGF

FROM

THE SEA

GrilledSalmon*28

ButternutSquashPuree,BrusselsSprouts BourbonMapleGlaze

Shrimp&Grits*27

BlackenedShrimp

RoastedGarlic&SmokedGoudaGrits AndouilleSausage,Tomato,WiltedSpinach LobsterCream

Halibut*28

Gnocchi

Broccolini,RedPeppers,Carrots PancettaBrandyCream CrispyBeets

*CONSUMINGRAWOR UNDERCOOKEDMEATS POULTRY,SEAFOOD SHELLFISHOREGGSMAY INCREASEYOURRISKOF FOODBORNEILLNESS

Meet Laura Guzman

LMBT #22320

MASSAGE THERAPIST

My name is Laura Sizemore Guzman. I am from Burlington, NC. I graduated from a local high school and then got my undergraduate degree from the University of North Carolina at Greensboro with a Bachelor of Fine Arts in Spanish and minors in Human and Family Development and Sociology. After a few years of employment in varying capacities of the Customer Service industry, I decided to take my love of language and culture to the skies, and I was employed as a Flight Attendant with a major United States airline A few years ago, I decided to leave the aviation industry, as my late husband had passed away from a terminal illness, and I desired to be closer to my family.

During this transition period in my life, I found extreme benefit in Massage and Bodywork Therapy. I had always enjoyed the relaxation benefit from massage for years prior, but now I was experiencing the physical, emotional, and mental health benefits of it as well I began researching different modalities of Massage Therapy and settled on pursuing my diploma and licensure in this field. Some of the things I enjoy the most about being a Massage Therapist are learning as much as I can about the human body, helping stressed clients be able to relax, and seeing clients progress in their physical goals with the use of therapeutic modalities. When I am not working, I am spending time with my daughter or other family members, home reading a good book, and outside hiking