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Dining Events
A LETTER FROM CHEF PATRICK
This summer was a busy and hot one, I for one will be glad to see the temperatures drop and have fall roll in. Autumn is my favorite time of the year. There is football, great flavors to cook with and like I mentioned cooler temperatures.
To end the summer we will be having our Labor Day Cookout on Monday September 6th. The Cookout will be from 12:00 pm – 3:00 pm. We will have the traditional cookout sides with Hamburgers, Hot Dogs and Club Smoked BBQ Pork.
September's Sandwich of the Month will be a Brunch Sandwich. Featuring Benton’s Bacon, American Cheese, a Maple Aioli and topped with a Sunny Side up Fried Egg. The September Flatbread is a Prosciutto and Balsamic Mushroom Flatbread with Roasted Tomatoes and Mozzarella. October’s Sandwich of the Month will be a Fall inspired
Sandwich with Apple-Onion Jam, Smoked Gouda Cheese, Lettuce and Tomato. Octobers Flatbread of the Month will be feature Roasted Butternut Squash, Basil Pesto, Goat Cheese and Caramelized Onions. This editions Recipe from Chef is for Butternut Squash Soup.
~Patrick Budniewski, Executive Chef (Continue)
METHOD OF PREPARATION Sauté, sitting occasionally, for 5-8 mins. Add garlic and continue to cook while stirring for 2 more min. Add chicken broth and reduce heat to low. Season with white pepper, cinnamon and nutmeg. When squash is done, carefully scoop out flesh and put into stock pot. Continue to cook the soup for 20 mins on low. Using a soup in stick blender, blender, only blend soup until fill blender ½ full smooth. Or in batches until all is pureed, add puree heavy cream, and stir to combine. Adjust thickness by adding more broth (or water).
LABOR DAY COOKOUT
MONDAY, SEPTEMBER 6 I 12:00-
3:30pm $14.95++ Adults I $9.95++ Children
Join us for a traditional style cookout with Hamburgers, Hot dogs and the Club's Smoked BBQ Pork. Sides are included.
You don’t have to be golfing or at the pool, that day to enjoy the cookout. Seating is available both outside and in the Donald Ross Dining Room.
BUTTERNUT SQUASH SOUP RECIPE
INGREDIENTS 3 Butternut Squash 1 Onion (diced) 2 CUPS Carrots (diced) 1 Large Sweet Potato (peel
3 Garlic Cloves (minced) & diced)
1/2 TBSP Ground Cinnamon 1/2TBSP Ground Nutmeg 3 TBSP Kosher Salt /1 2 TBSP White Pepper 2 TBSP Blended Oil 2 TBSP Unsalted Butter 3 Quarts Chicken Broth 2 CUPS Heavy Whipping Cream METHOD OF PREPARATION
Split the butternut squash in half lengthwise, scooping out the seeds and place the squash on a lined baking sheet (flesh side up)
Drizzle the oil on top of the squash and season with 2 TBSP of the
Kosher Salt
Roast squash in 400 degree oven for 30-50mins until the squash is soft and tender
While squash is roasting in oven, heat a large stock pot over medium heat, melt butter in stock pot, add onions and carrot and sweet potato.
COOKIES OF THE MONTH
SEPTEMBER
PB&J CRUMBLE COOKIES
SEAN O'NEILL TREYBURN COUNTRY CLUB
View the recipe at https://bit.ly/Sept-Cookie-2021
OCTOBER
CHOCOLATE PRETZEL OATMEAL COOKIES
PATRICK BUDNIEWSKI HOLSTON HILLS COUNTRY CLUB
