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Club

WINTER/SPRING 2019

EXPERIENCE THE MEMBER MAGAZINE

Portofino Ristorante Flavors of Northern Italy

The Tavern & Whiskey Bar Fresh & Sustainable

Sands Pointe

Global Equatorial Flavors

Built in Bakery


MEMBERSHIP | GOLF | TENNIS | SPA | DINE | AT A GLANCE

THE

Membership R E P ORT

2

Photography by: Dean Ray


PLEASE JOIN US IN WELCOMING OUR

Newest Members SOCIAL Fraser & Sarah Haran – Kilmacolm, UK Ralph & Ricki Harvey – McLean, VA Gray Montesano & Karen Dybing – Longboat Key, FL H Duffy & Summer Friedlander – Greensburg, PA James Matras – Lodi, WI Robert Castro & Mary Onatzevitch – Pomona, NY Houston & Betty Little – Brentwood, TN Michael & Wendy Young – Frankenmuth, MI Kevin & Ellen Crouse – Longboat Key, FL Humy Agha & Sita Sarna – New York, NY Nelson Koehler & Helene McNerney – Cincinnati, OH Art & Nancy Lutzke – Amagansett, NY Benjamin Steiner & Linda Li – New York, NY Tina Gelmisi – Longboat Key, FL Ron & Jo Jadin – Burlington, WI Alan & Debbie White – Longboat Key, FL Rene & Carol Eddy Catafago – Montreal, Quebec James & Susan Pyron – Cortez, FL Steve & Sheila Forrest – Chappaqua, NY Grant & Carolyn Kief – Glen Ellyn, IL David & Teena Kantor – Gloucester, MA Thomas & Theresa Wittenschlaeger – Flowery Branch, GA Les & Lori Ireland – Chicago, IL Alan & Deborah Parnigoni – Glover, VT Thomas Bonasera & Liz Meyers – Columbus, OH Alan Citron – Pittsburgh, PA Jamie & Deborah Stewart – Orleans, MA Doug & Helene Romine – Greensboro, GA Britt & Stephen Lundgren – Minneapolis, MN Scott & Mary Morrison – Bay Village, OH Keith & Carole Wennik – Longboat Key, FL Patrick & Judy Baird – Cedar Rapids, IA Robert & Debra Mandos – Carlsbad, CA Linda Jurgensen – Cincinnati, OH Jimmy & Shannon Sudderth – Charleston, SC Ken & Judy Sternad – Peachtree Corners, GA

Kenneth & Debbie Karlin – Great Falls, VA Dick & Marsha Ambrose – Apex, NC Ray & Kathy LaHood – Peoria, IL Kevin & Heloise Kihnke – Spring Lake, MI Rick & Jan Henry – Pittsburgh, PA Tony & Diane Baade – Longboat Key, FL Gerald & Sandy Marsh – Pittsburgh, PA Jeff & Bonnie Roby – Dublin, OH Warren Melamed & Alice Newgarden – Brentwood, TN Richard & Jan Augustine – Lake in the Hills, IL Roger & Elizabeth Jahncke – New York, NY Glenn & Debbie McPeak – Sarasota, FL

Summer Michael & Sandy Ferreira – Sarasota, FL Kim & Uton Dellosso – Colleyville, TX

Upgrades Boris Miksic Steve Coyle Michael & Martha Gervasi Mark Collin Ken Richter Matthew & Sharon Price Mark & Margaret Dugan Jeff & Jill Lenchner Bill Montgoris Mark Thierer Lorrie Cohen William & Lorna Nagler Vanessa & Steven Baker Thomas Guarino Todd & Kristina Rahman Jonathan & Barbara Grimes Rick & Kelly Mastria

Referrals

Tennis Warren Persky & Andree Clark – Lighthouse Point, FL Corky & Jamia Taylor – Goshen, KY Jonathan & Janean Sisler – Sarasota, FL Jacklyn Brunckhorst – Sarasota, FL Jacqueline & Anthony Goodling – New York, NY Bill & Linda Mitchell – Greensboro, NC Richard & Marsha Kolb – Libertyville, IL

Golf Andrew & Paige Briggs – Longboat Key, FL Richard & Noel Geer – Nashville, TN

Jack Gibson Beth Stuart John Strasser Chuck Royhl Carol Ann Malinowski Carol & Allen Klein Stacy Smothers Lynne Koy Gary & Jan Holstrum Jeff Lenchner Butch Peterman Peter Kasdin Vic Irelan Nancy McLean

3 | CLUB EXPERIENCE MAGAZINE

Winter/Spring 2019


Inside This Edition page 12. Dream Maker

2

THE MEMBERSHIP REPORT

Join Us In Welcoming Our Newest Members

6

LETTER FROM BOB WEIL

7

DEPARTMENTS

Longboat Key Club Contacts

8

2019 MEMBERSHIP UPGRADE PROGRAM

page 16. The Tavern & Whiskey Bar

9

A MESSAGE FROM THE MEMBERSHIP DIRECTOR

10

WHATS NEW FOR THE 2018 / 2019 CLUB YEAR

12

LONGBOAT KEY CLUB DREAM MAKER

Meet Our Superstars!

14

SPA SPECIALS

The Director of Food & Beverage

Incentives & Information

4

January – April 2019


page 22. The Bakery

16

page 30. Sands Pointe

THE TAVERN & WHISKEY BAR: FRESH & SUSTAINABLE

36

HAVE A BALL WITH YOUR NEW TENNIS CONCIERGE AMY LARSON

22

SANDS POINTE: GLOBAL EQUATORIAL FLAVORS

TEEING OFF WITH STEVE ARNOLD

Recipe: Jackman Farms Wagyu Short Ribs & Grouper Sandwich

44 54

30

Recipe: Berkwood Farms Rotisserie Pork Chop & Honey-Poached Seckle Pear & Arugula Salad

BUILT IN BAKERY Recipe: Flourless Chocolate Cake

59

5 | CLUB EXPERIENCE MAGAZINE

PORTOFINO RISTORANTE & BAR: FLAVORS OF NORTHERN ITALY Recipe: Agnello Arrosto Lento Ragu

AT A GLANCE Membership Events Photo Collage

Winter/Spring 2019


Director of B O B W EIL e g a r e v e B & Food

Welcome Ba

ck Members

The Wine Society will be an outlet for those serious enthusiasts of the grape to experience and partake in vintage release dinners, preferred status at Fork and Vine events, exclusive tastings and many other activities set around wine appreciation. Further information on how to join and become involved with the Wine Society will be posted on our FYI over the next months. As we come into the first of the year you will see another round of changes to the restaurant menus with new additions mixed in with your core of old favorites. Please enjoy this edition of the Club Experience as it will give you a little insight into the persons behind the scenes in the club’s food and beverage operation.

want to say welcome back to all of our members that have been away and thank you to all the members who are here yearround for a great summer. We are looking forward to seeing all of our long-time member friends and want to extend a warm welcome to our new members. We cannot wait to get into the swing of things this year, with new events and activities, as well as new offerings in our restaurants.

I

In closing, my team and I are truly appreciative of all your continued support and once again look forward to another great year. Yours in Hospitality,

On the event and activity front, we have added numerous new social events with the addition of more wine-centric events in the spring, per your request. Of course, we will still have our Fork and Vine dinners and are very excited about the addition of our Wine Society beginning in the first of 2019.

Bob Weil Director of Food & Beverage

6

!


L o n g b o at K e y C l u b C o n ta c t s

De pa rtm e n ts MEMBERSHIP

DINING

Accounting Office...................................................................... 941-387-1593

Barefoot’s.......................................................................................... 941-387-1626

Sales and Information ............................................................ 941-387-1661

21 ........................................................................................................... 941-387-1676

Member Events ........................................................................... 941-387-1662

Portofino Ristorante................................................................... 941-383-1900

Concierge ...........................................................941-383-8821 ext. 1110

Sands Pointe................................................................................... 941-387-1626

GOLF

Spike ‘n Tees................................................................................... 941-387-1640

Links on Longboat Pro Shop ............................................... 941-387-1632 Harbourside Pro Shop ........................................................... 941-387-1631

TENNIS The Tennis Gardens................................................................... 941-387-1633

FITNESS AND SPA Fitness Center................................................................................ 941-387-1656 The Spa ............................................................................................ 941-387-1587

MARINA Sales and Leasing ..................................................................... 941-383-8383

RESORT Resort Reservations .................................................................. 941-387-1597

CLUB MEMBER RESORT BENEFITS Don’t forget! If you stay at the hotel be sure to use your Longboat Key Club app or member card for charging in lieu of your room key to ensure the F&B spending is applied to your minimum. Exclusive offerings are available to you when you book a stay at The Resort at Longboat Key Club: •

20% Off Best Available Rate

Upgrades upon arrival (based on availability) •

Please Mention the Owner & Club Association Discount. For more information, call Jonathan Lester, Director of Membership, (941) 387-1661 or email jl@longboatkeyclub.com.

The Tavern & Whiskey Bar................................................... 941-387-1650

MEMBER & HOLIDAY EVENT RESERVATION POLICY: Event reservations/cancellations are required 5 days prior to the event. Holiday events and most member events will be open for reservations beginning 60 days in advance. Times and locations subject to change. Final confirmation calls will review dates, times, and locations, and will serve as an acceptance of attendance. Please note: The Platinum 20% Food & Beverage member discount is not applicable to most Member events. For event reservations and more details, call the Membership office at 941-387-1662, email Membership@longboatkeyclub.com or sign up online via the Members Only Website or Phone App.

RESTAURANT OUTLET HOLIDAY RESERVATION POLICY: A 48-hour cancellation notice is required for holiday reservations in Club restaurants to avoid a charge of $75 per person for a no-show reservation. All reservations/cancellations must be made directly through the restaurant. The cancellation policy applies to the following holidays: Easter Weekend including Friday, Mother’s Day, July 4th and Weekends nearest, Thanksgiving and Weekend to include Friday, Christmas Eve, Christmas Day, New Year’s Eve and New Year’s Day.

Graphic Design Manager – LIZ BRIGHT Graphics & Marketing Coordinator – SHANNON YODER Photography – PAPPHOTO / DANIEL WADE

7 | CLUB EXPERIENCE MAGAZINE

AMY LARSON / SHANNON YODER

Winter/Spring 2019


MEMBERSHIP | GOLF | TENNIS | SPA | DINE | AT A GLANCE

YOUR E D A R G P U T O D AY ! P I H S R E B MEM RSHIP 2019 MEMBE ROGRAM UPGRADE P ATION M R O F IN & INCENTIVES

TENNIS MEMBERS enjoy:

• Unlimited tennis play with 3 day advance court reservations

UPGRADE

SOCIAL TO TENNIS MEMBERSHIP

Pay initiation difference of $2,500 No dues increase for Oct. 2018 to Sept. 2019 dues year.

GOLF MEMBERS enjoy:

• Unlimited golf play with 3 day advance tee times • Golf reciprocal play at 26 local private clubs May - October.

UPGRADE

SOCIAL TO GOLF MEMBERSHIP

Pay initiation difference of $15,000 Pay only social dues for Oct. 2018 to Sept. 2019 dues year. (up to $9,650.00 value based on '18/'19 dues)

FULL MEMBERS enjoy:

• Unlimited tennis play with 3 day advance court reservations and unlimited golf play with 7 day advance tee times • Golf reciprocal play at 26 local private clubs May - October. • Option to add adult children to Membership

UPGRADE

SOCIAL TO FULL MEMBERSHIP

Pay initiation difference of $22,500 / Pay only social dues for Oct. 2018 to Sept. 2019 dues year.

(up to $9,650.00 value based on '18/'19 dues)

UPGRADE

TENNIS TO FULL MEMBERSHIP

Pay initiation difference of $20,000 / Pay only social dues for Oct. 2018 to Sept. 2019 dues year. (up to $9,500.00 value based on '18/'19 dues)

UPGRADE

GOLF TO FULL MEMBERSHIP

Pay initiation difference of $7,500 / Receive a $1,000.00 spending credit.

UPGRADED MEMBERSHIP BENEFITS BEGIN IMMEDIATELY Upgrade period ends September 30, 2019.

FOR ADDITIONAL DETAILS CONTACT Jonathan Lester, Director of Membership at (941) 387-1661 or email jl@longboatkeyclub.com

8


Welcome to the 2018/2019 season!

A Message From

T h e M em b er sh ip D ir ec to r s we continue to advance our technologies into the 21st century, we are making several adjustments as a 21st Century Club. First and foremost, the US Mail has become a less-than-ideal method of communication. Car stickers, dues, renewals and birthday cards, to name just a few items, have not made it to their intended targets. Over the last few years, the number of missed mailings has increased rather dramatically. As a result, we are stepping forward and shifting to communications via electronic methods.

A

We have a Members-only Facebook page, email, and our Newsletter as methods of electronic communication. Our Weekly Newsletter is a centerpiece to knowing what is going on around the Club. You are given the opportunity to register for events via quick links, know what specials are going on around our 500+ acres of activity, get notified of important Club developments, etc.. If you are not receiving the Newsletter, please contact the Membership Office as soon as possible. Our Member-only website has been a fantastic addition in enhancing membership communications. The website tool is key to maximizing your enjoyment level around the island. You now have the ability to register your Unaccompanied Guests, sign up for events, make tee times, reserve a tennis court, fill out an event survey, and register your cars to receive the stickers to get you through the gates – all through our Website. We are maximizing Member access to Club facilities by restricting access to qualified guests and members via the website and our guest pass registration system. As a result, you may have noticed we are associating each vehicle to a Membership and distributing stickers out of the Membership Office to ensure that only Members have access to the service.

This year, we have adjusted some of our Rules & Regulations in order to protect the value of your Membership. The adjustments are in areas such as; Unaccompanied Guest Passes, Gate Passes, photography rules as well as a section pertaining to Member Code of Conduct. As with any Club, we must maintain the integrity of the Longboat Key Club’s Rules & Regulations and enforc them. The obligation of enforcing these Rules and Regulations for the good of all Members is placed primarily in the hands of a carefully selected and trained staff. Their principal responsibility is to assure you of all the courtesies, comforts, and service to which you, as a Member of a fine club, are entitled. We are looking forward to this next season with excitement and anticipation and we sincerely hope you are too. Now go out and have fantastic experiences on our beautiful island and we will see you around the Club! Yours in hospitality,

Jonathan Lester

Director of Membership

9 | CLUB EXPERIENCE MAGAZINE

Winter/Spring 2019


UNACCOMPANIED GUEST PASS REQUEST FORM (New!) As an added member benefit, an unaccompanied guest pass will now be required for immediate family to utilize Longboat Key Club facilities in the absence of the named member. Immediate family includes: parents, children, and grandchildren ages 16 and up.

W H AT ' S N EW FOR T HE

You may obtain a guest pass by either applying online on the Member website or in person at the Membership office. The online application may be found under the “My Club” tab, then the “Resources” tab. Once the form is completed, either submit directly from the website or print and mail or drop off at the membership office. Please allow 48 hours for processing. Your adherence to this new policy will help to maintain the privacy of your exclusive Membership Club.

2018/2019 CLUB YEA R!

UNACCOMPAN IED GUEST PASS REQUEST FORM Please provide a minimum 48-hour notice.

Me mbe r Na me: Me mbe r #: Na me of Gu est

(Max imum of FOU s: R)

2

4

ren, grandchildre n ages 16+. Visits must be separate d by a minimum of 2 weeks.)

Pass pick up at:

Membership Offic e

Concierge Desk

Note: Membership Office Hours Mon - Fri. 8:30 am – 5:00 pm

Form may be clea rly photographed or scanned and ema iled to:

RESTAURANT OUTLET HOLIDAY RESERVATION POLICY

Dat es

(2 week max )

3

Maximum Two We ek Usage, and only Twice Per Club Year per immediate fam ily members. (Parents, child

membership@longb oatkeyclub.com

Rel atio nsh ip

1

Member Signature:

Date:

MEMBER EVENT RESERVATION POLICY

A 48-hour cancellation notice is required for holiday reservations in Club restaurants to avoid a charge of $75 per person for a no-show reservation. All reservations/cancellations must be made directly through the restaurant.

Event reservations/cancellations are required 5 days prior to the event. Holiday events and most member events will be open for reservations beginning 60 days in advance. Please note: The Platinum 20% Food & Beverage member discount is not applicable to most Member events.

The cancellation policy applies to the following holidays: Easter Weekend including Friday, Mother’s Day, July 4th and Weekends nearest, Thanksgiving and Weekend to include Friday, Christmas Eve, Christmas Day, New Year’s Eve and New Year’s Day.

WINDSHIELD STICKERS Windshield stickers are required to be placed in the left driver’s side windshield of each member's vehicle. This year, the stickers will be distributed directly from the Membership office. You will be required to fill out a registration form to access Longboat Key Club gatehouses and parking at Islandside and Harbourside facilities. To register your vehicle, the online application may be found under the “My Club” tab, then the “Resources” tab and of course you can always visit the Membership Office Monday - Friday, 8:30 am- 5:00 pm. 10


CHALLENGE & DINNER Wednesdays • 6 pm

January 16th

February 20th March 20th

April 17th

TOURNAMENT OF CHAMPIONS INVITATIONAL!

Team Trivia Longboat Key Club style. Create a team of 8 to 12 players, or join an existing team or the Club table and meet new friends. Includes Trivia Challenge game, dinner stations, open bar and awards for the top three teams. The Tournament of Champions will be held in April. Significant prizes will be given out including our Champion’s Cup!

$55

++ per person

To RSVP please call 941-387-1662 or membership@longboatkeyclub.com. 11 | CLUB EXPERIENCE MAGAZINE

Winter/Spring 2019


r e k a m M a e r D

LONGBOAT KEY CLUB

Meet Our Superstars! We are proud of our superstars and welcome the opportunity to share with you our outstanding Associates that help make Longboat Key Club the Premier Private Membership Club on the West Coast of Florida.

. . . e c n e r e ff i D e h t . g . . m a e r Makin D e h t g n i t ea r C

Our Dream Makers are just that – individuals that go above and beyond what is required to give our members and guests a most memorable experience. Nominations come from many sources—Management, fellow Associates, Members, Guests and even our TripAdvisor postings. While all nominees are recognized for their outstanding efforts and exemplary service, only two “Front of the House” Associates, two “Back of the House” Associates, and one Manager are presented with the Dream Maker of the Quarter Award. These Associates truly reflect our service standards and represent our Club in stellar fashion.

Left to right: Ann Leen - Human Resources (FOH), Hannah Breidt - Pastry (HOH), Elma Rouzier - Spa (FOH), Alexander Balboa - Housekeeping (HOH), Alyssa Vinke - Guest Services (Manager), Amber Martin - Human Resources (Manager)

To nominate an Associate for the Dream Maker of the Quarter, please contact Amber Martin in Human Resources at amber.martin@longboatkeyclub.com 12


Full Moon

MEDITATION EVERY FULL MOON Monday JANUARY 21ST

Tuesday FEBRUARY 19TH

Wednesday MARCH 20TH

TIMES MAY VARY

On the BEACH TO SIGN UP, STOP BY OR CALL THE FITNESS CENTER AT 941-387-1656. 13 | CLUB EXPERIENCE MAGAZINE

Winter/Spring 2019

Friday APRIL 19TH


MEMBERSHIP | GOLF | TENNIS | SPA | DINE | AT A GLANCE

S pa S pe c i a l s JANUARY – APRIL

14


JANUARY 2019 Sports Massage (80–MINUTE $195)

The New Year is here and everyone is in the workout spirit! Enjoy an 80-minute Sports massage to reduce muscle soreness featuring a healing blend of Yoga Balm to spot treat tense muscles, promote healing and enhance natural wellness. This massage will offer techniques focusing on areas of the body that are overused and stressed from repetitive and often aggressive movements. (Receive 25% off the purchase of Yoga Balm during the month of January when you receive the January Special Sports Massage.)

MARCH 2019 Go Green!

FEBRUARY 2019 Berries & Cream Facial (50–MINUTE $160)

Brighten and rejuvenate the skin with exotic Riberry, Muntries and Pepper Berry’s from Australia. Packed with antioxidants and anti-inflammatory properties, these super-berries are designed to provide instant brightening and hydration to dry, dehydrated, lackluster skin. Rose Champagne Pedicure (50–MINUTE $50)

Begin with a luxury rose petal bath soak, followed by enzymes and natural fruit acids to gently exfoliate and hydrate. Indulge in a moisturizing foot masque of Champagne and Rose, followed by a warm paraffin dip. Finish with cuticle grooming, callous removal, buffing, steamed towels, and perfect polishing.

When you select a polish color that is any shade of green, you will be entered into a raffle for a complimentary Classis Manicure on your next visit. Go Green! Facial (50–MINUTE $150)

Enjoy this all-natural facial for deep cleansing, nourishment and protection for dry, sensitive skin. Incorporating organic oils combined with essential anti-oxidants restore silky skin texture with profound softness and moisture. (Receive a Sacred Nature bio certified eye cream gel with purchase of this Go Green Organic Facial.)

APRIL 2019 50-minute Citrus Hydration Body Glow (50–MINUTE $130)

Your journey begins with a body brushing to reveal bright smooth skin. Next, relax and unwind while you enjoy an exfoliating body scrub, infused with lemongrass essential oils to nourish your body. Your pampering continues with a relaxation massage featuring an anti-aging lotion rich with Florida sweet homegrown oranges.

15 | CLUB EXPERIENCE MAGAZINE

Winter/Spring 2019


MEMBERSHIP | GOLF | TENNIS | SPA | DINE | AT A GLANCE

Fresh e l b a n i a t s u S

I

nspired by our very own Executive Chef Ed Geyfman, The Tavern and Whiskey Bar takes on a sustainable and seasonal menu in order to bring the freshest ingredients to the table. Chef Ed’s long-standing relationships with local farmers, ranchers, dairymen, and producers allow for the choice ingredients for our menu. Along with Ariel Macaulay, the two culinarians have teamed to create a gastronomic delight.

16


BERKWOOD FARMS ROTISSERIE PORK CHOP APPLE-FIG CHUTNEY

Edward Geyfman

WHAT YOU’LL NEED 4 4 1 1 2 cups 1 cup 1 cup ½ cup 1 tsp. 1 tsp.

Executive Chef

Granny Smith apples, diced red apples, diced red onion, diced shallot, chopped dried figs (stem removed), diced Apple Jack brandy brown sugar butter chopped parsley chopped scallion salt and pepper to taste

Cook onions, shallots and figs in brown sugar in a heavy bottom pot until caramelized. Deglaze with apple jack brandy. Add apples and bring to a boil. Reduce heat to low and cook 10 minutes. Finish with butter and herbs.

Ariel Macaulay | Supervisor Supervisor Ariel Macaulay helps to continue developing the fresh and sustainable menu at The Tavern. Ariel joins us from Harrisburg, Pennsylvania where she began her cooking career at Hoss’s Steak and Sea House as a Back of the House Supervisor and remained there for four years. Ariel built upon her career as the Lead Line Cook at the Skybox Sports Bar at Hollywood Casino at Penn National Race Course. After three years, she made the transition to Sarasota to join the team at The Ritz-Carlton as a Line Cook for two and a half years. Ariel came on board at The Resort at Longboat Key Club a little over five years ago and has now become Supervisor at The Tavern.

MAPLE-GINGER GLAZE WHAT YOU’LL NEED 2 4 3 oz 6 oz 4 oz 6 oz 2 oz

Executive Chef Ed has been a part of the team at The Resort at Longboat Key Club for the past 16 years. His career began at the International Culinary College in Baltimore, Maryland. Broadening his culinary repertoire, Chef Ed as he came to be known, has kitchen experience in locations such as County Cavan, Ireland and Salt Lake City, Utah. No matter where Chef Ed has traveled, one thing stays consistent, his belief in using local fare for creating delectable dishes. This style of cooking allows Chef to create the seasonal favorites of Florida.

shallots, chopped garlic cloves, chopped ginger, chopped brown sugar maple syrup red wine Longboat Key Club honey salt and pepper to taste

In a heavy bottom sauce pan cook garlic, shallots and ginger in brown sugar. When the sugar melts and boils, add red wine and reduce by one third. Finish the sauce with maple syrup and honey. Bring to a simmer then let cool, blend, strain and set aside.

Next page: Recipe: Pork Belly Kraut Recipe: Rotisserie Pork Chop Mixology with Phil

17 | CLUB EXPERIENCE MAGAZINE

Winter/Spring 2019


Mixology

with

Phil

PORK BELLY KRAUT WHAT YOU’LL NEED 6 cups 6 ½ gal. 12 1 cup ¼ cup ¼ cup

Phil Maguire | The Tavern Bar Tender Bartending has been in Phil Maguire’s blood since his days in Dublin, Ireland twenty-two years ago. While living in Grand Cayman he broadened his horizons in food & beverage. For the past eleven years, Members have been enjoying Phil’s quick wit and conversation at The Tavern & Whiskey Bar. Phil’s main goal is to elicit a “WOW” from each guest by recommending a new concoction.

raw pork belly, diced yellow onions, diced cider vinegar garlic cloves, sliced white sugar dry thyme dry coriander salt and pepper to taste

In a heavy bottom pot, cook onions and pork belly until soft and rendered. Add cabbage, vinegar, and seasonings. Let cook at medium heat for 1 hour. Add sugar and bring to a boil. Let cool and set aside.

ROTISSERIE PORK CHOP

The Tavern Bar hosts a range upwards of one hundred thirty whiskeys. Phil typically recommends an uncommon French whiskey, The Bastille 1789 which is finished in a limousine cask containing Cognac. Phil describes it as “having a beautiful sweet finish.”

WHAT YOU’LL NEED 7 oz 1 oz 3 oz 1 oz 1 oz ½ cup 1 oz 1 oz 3 heads 1 scoop

Most popular among our whiskey lovers is the Barrel Aged Manhattan. Phil ages a select whiskey with vermouth and bitters for three to four days in a barrique containing oak chips. If Whiskey is not your pleasure, try Phil’s classic Hickory Smoked Martini — a combination of Ultimat Polish vodka, Carpano Antica Formula sweet vermouth, and Angostura bitters combined and infused with smoke from hickory wood. The concoction is chilled and served up with a rosemary skewer of prosciutto di Parma.

bone in porkchop pork belly kraut apple-fig chutney cider gastrique white wine garlic, chopped shallots, chopped cabbage mash potatoes

In a rotisserie oven, cook brined and seasoned pork rack for 20 minutes on sear, then 20 minutes on roast. Let cool, then cut the racks into chops. Sear pork chop and cook to temperature. In the same pan, add the pork belly, garlic, and chopped shallots. Cook for 2 minutes. Add white wine and kraut. Reduce wine by half, then add 3 oz of chicken stock. Finish with butter.

Stop in The Tavern and try one of Phil’s libations and don’t be surprised if a story ensues!

Serve with your favorite mash potato recipe, top with pork belly kraut and pork chop. Top with apple-fig chutney and sauce plate with cider gastrique, top with shaved Parmesan, and garnish with chopped chives. 18


HONEY-POACHED SECKLE PEAR & ARUGULA SALAD PICKLED ONIONS WHAT YOU’LL NEED 6 julienne white onions 1 jalapeño, cut in half 1 ½ cups white sugar 3 cups red wine vinegar pinch chopped parsley salt and pepper to taste Mix all the ingredients and let pickle for 2 days minimum.

HUMBOLDT FOG SPREAD WHAT YOU’LL NEED 3oz goats cheese 3oz Humboldt Fog 2 lemons, juice and zest ½ bunch fresh thyme picked salt and pepper to taste Mix all the ingredients in robot coupe. Set aside.

CARAMELIZED WALNUTS WHAT YOU’LL NEED 2 lb ¼ cup ¼ cup 2T 1 pinch 1 pinch 1T 1 Tsp

walnuts brown sugar powdered sugar Tavern spice cinnamon nutmeg brandy honey salt and pepper to taste

Combine all the ingredients except for the walnuts. Toss with walnuts. Roast at 400 degrees for 5 to 10 minutes or until done.

POACHED PEARS WHAT YOU’LL NEED 15 3 1 gal. 1 gal. ½ lb 4

pears, peeled cinnamon sticks red wine cranberry juice brown sugar star anise salt and pepper to taste

Bring liquid and spices to a boil. Add pears and boil again. Cook for 10 minutes, then remove from heat. Let cool with the pears in the liquid. Set aside. Plate poached pear over Humboldt Fog spread, half ounce arugula, caramelized walnuts, and pickled onions. Dress with half ounce honey-cider vinaigrette. 19 | CLUB EXPERIENCE MAGAZINE

Winter/Spring 2019


BOOK CLUB JANUARY 10TH, 2019

MARCH 7TH, 2019

Killers of the Flower Moon by David Gann Moderated by Abby Byerly.

The Book of Strange New Things by Michael Farber Moderated by Rick and Tina Lieberman.

FEBRUARY 7TH, 2019 Author Luncheon with Robert Forte Author of The Woman in the Yellow Dress and Magenta Dairy.

APRIL 4TH, 2019 Exit West by Moshin Hamid Moderated by Andy Hartman.

FEBRUARY 21ST, 2019 The Transit of Venus by Shirley Hazzard Moderated by Jean Wood.

For location and additional information or to make a reservation, Visit the Members Only

Website or App, call 941.387.1662 or email membership@longboatkeyclub.com 20


Author Lunch

Thursday, February 7th 11:30 AM

25.00++ per person

$

Join Author Robert Forte as he presents a table reading of his screenplay from his book

The Woman in The Yellow Dress.

Wear your favorite yellow outfit. Sure to be a fun, interactive event full of surprises!

To sign up: Register on the Members Only Website or App, call 941.387.1662 or email membership@longboatkeyclub.com


MEMBERSHIP | GOLF | TENNIS | SPA | DINE | AT A GLANCE

o t a r i u a q l Flavors E l a b o l G

22


Jackman Farms Wagyu Short Ribs CARROT MOUSSELINE

SHORT RIBS

WHAT YOU'LL NEED

WHAT YOU'LL NEED

3 ½ oz 3 ½ oz 2 oz 3 pistils ½ oz

carrots, peeled orange Juice butter saffron salt

Cook the carrots with the orange juice and saffron. Top up with water and cook uncovered until all the liquid has been absorbed. Add the butter and blend in a Vitamix to a fine mousseline. Adjust the seasoning to taste. CELERY ROOT MASHED POTATOES WHAT YOU'LL NEED

2 ½ lb mixed Russet, Yukon Gold, and white-skinned potatoes, peeled and cut into two inch cubes 1 lb celery root (celeriac), peeled and cut into three quarter bits 1 six inch piece of horseradish, peeled and coarsely ground 1 ½ cups sour cream 3T Dijon mustard 2T unsalted butter kosher salt to taste Place potatoes, celery root, and horseradish in a large pot. Add water to cover by one inch. Bring to a boil, reduce heat to medium-high, and simmer until vegetables are tender, 25-30 minutes. Drain and reserve 1 cup cooking liquid. Return the vegetables to the pot. Add sour cream, Dijon mustard, and butter. Using a potato masher, coarsely mash vegetables. Add reserved cooking liquid by tablespoonfuls if mash is too stiff. Season to taste with salt.

5 lb 3T 3 3 2 3T 1T 750 ml 8 sprigs 4 sprigs 2 sprigs 2 1 head 4 cups

beef short ribs vegetable oil medium onions, chopped medium carrots, chopped celery stalks, chopped all-purpose flour tomato paste dry red wine, recommended Cabernet Sauvignon thyme oregano rosemary bay leaves, fresh or dried garlic, halved crosswise low-salt beef stock

Preheat oven to 350 degrees. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in two batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from the pot. Add onions, carrots, and celery to the pot and cook over medium-high heat, stirring often until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil, lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to the pot along with garlic. Stir in the beef stock. Bring to a boil, cover, and transfer to the oven. Cook until short ribs are tender, 2-2 ½ hours. Transfer short ribs to a platter and strain the sauce from the pot into a measuring cup. Spoon fat from the surface of the sauce and discard. Season the sauce to taste with salt and pepper. Serve over mashed potatoes with sauce spooned over.

Andres Castro | Chef de Cuisine Born to a Colombian family, Chef Andres’ culinary interests were peaked by his mother, a passionate personal chef. Andres’ father dabbled in the art of cooking while mastering electronics. Growing up in Miami, this healthy combination of food coaching made Andres eager to help in the kitchen. At the early age of seventeen, Andres assisted his mother with events by garnishing plates. In 2010, Chef Andres explored cuisine in South Carolina through his experience at the Sea Island Grille at the Wild Dunes Resort. Three years later, Chef Andres gained experience as the kitchen supervisor in Sands Pointe. Later than same year, an opportunity presented at Casa Monica in St. Augustine where he spent time exploring techniques in management in the hospitality and culinary industry. Returning at Longboat Key in 2015 Andres fulfilled the role of Chef de Cuisine. Next page: Left: Chef Andres Castro – Right: Chef Derek Brown 23 | CLUB EXPERIENCE MAGAZINE

Recipe: Grouper Sandwich Winter/Spring 2019


Grouper Sandwich WHAT YOU’LL NEED 6 oz 1 1 oz 2 1 oz 1 oz 4 oz 1 1

grouper fillet Luau roll shredded iceberg lettuce tomato slices caramelized onions roasted shallot aioli fries pickle half lime wedge

Season grouper accordingly and cook on an oiled heavy skillet to 145 degrees. Split roll lengthwise and grill on the heavy skillet until golden brown. Spread aioli on both pieces of bread. Layer the lettuce, tomatoes, grouper, and onions between the roll, insert toothpicks and cut in half. Serve with your favorite side dish.

24


19TH ANNUAL

PRO-MEMBER

TENNIS TOURNAMENT S AT U R D AY, J A N U A R Y 1 9 | 9 : 3 0 a m

THE

TENNIS

GARDENS

D AV I S C U P F O R M AT EIGHT TEAMS - EACH WITH SIX MEMBERS AND TWO PROS LUNCH, OPEN BAR, AND PRIZES FOR THE WINNING TEAMS. FOR DETAILS OR TO SIGN UP, CALL THE TENNIS GARDENS AT 941-387-1633.

$55++ PER PLAYER

25 | CLUB EXPERIENCE MAGAZINE

Winter/Spring 2019


Mixe Doubles Club Championship FEBRUARY 8 TH - 10 TH 9 AM | TENNIS GARDENS Bring your “A” game to this exciting club tournament.

$

55.00 ++

Full/Tennis Membership necessary. FOR DETAILS, CALL 941.387.1633. 26


I�T�R�C�I�E D�N�E� T�E�T�R P�E�E�T�

THE COD FATHER

SATURDAY,

JANUARY 31ST 6:00 PM

$

60.00++

per person.

Includes a plated dinner, open bar, dinner wine service and interactive show.

The Cod Father wants you to attend a meeting between the two crime families, headed by Vito Vino and Joe Baccala at the Shucking Oyster Restaurant. If you fail to attend "This we do not forgive!" All Gangsters and Flappers must attend dressed to impress. To sign up, register on the Members Only Website or App, call 941.387.1662 or email membership@longboatkeyclub.com 27 | CLUB EXPERIENCE MAGAZINE

Winter/Spring 2019


e l l i v h s a

N Tuesday,

Monday,

JANUARY 29th

February 18th

“Sarasota Ballet”

“Westcoast Black Theatre Troupe”

11:30 am

11:30 am

Enjoy a discussion about the company and a performance from the upcoming season with a Q&A to follow.

$35++ per person includes 30-minute “Live” performance, lunch and cocktails.

$25++ per person includes lunch and cocktails. To sign up, register on the Members Only Website or App, call 941.387.1662 or email membership@longboatkeyclub.com 28


Nights FEBRUARY 1ST | 6:00 PM Line dancing with the line caller from the White Buffalo Saloon, country music and cowfolk in boots. Entertainment, open bar, and dinner stations are included in the event price.

To sign up, register on the Members Only Website or App, call 941.387.1662 or email membership@longboatkeyclub.com

29 | CLUB EXPERIENCE MAGAZINE

Winter/Spring 2019


MEMBERSHIP | GOLF | TENNIS | SPA | DINE | AT A GLANCE

Built in Bakery

30


Flourless Chocolate Cake What You’ll Need 8 oz 5 oz 8 oz 3 oz 9 oz 6 3 oz

100% unsweetened chocolate semi-sweet chocolate (suggested Ghiradelli or Callebaut) unsalted butter water sugar whole eggs sugar

“Something on the stove, something in the oven, es,” something in the mixer at all tim –Chef Lori Desorcie

Preheat the oven to 350 degrees and spray inside of a muffin tin for 12 individual cakes, or inside a nine inch cake pan for one cake. Melt the chocolate and butter together in a microwave-safe bowl, in 30 second intervals. Stir between each melt, just until warm enough to stir out the lumps. Make a simple syrup with the water and nine ounces of sugar by bringing it just to a boil to dissolve the sugar. Whisk the hot syrup into the melted chocolate. Whip the eggs and 3 ounces of sugar until frothy, about one minute. Gently fold into the chocolate mixture. Scoop half cup batter into the muffin pan or pour into the cake pan. Bake in a water bath, 12-14 minutes for muffin size or 30 minutes for round pan. The center should just be set, with a little jiggle, similar to a pumpkin pie. Chill completely. Loosen edges with a small knife and flip out onto a plate.

Praline Crunch What You’ll Need 8 oz 8 oz 6 oz

Nutella milk chocolate rice cereal

Cut parchment or wax paper to fit inside a jelly roll pan. Spray pan with pan spray, stick paper to the pan and spray a light coating on top. Melt the chocolate and Nutella in 30 second increments in the microwave, stirring between each time. When there are only a few lumps of chocolate left, stir to melt. Fold in cereal. Spread the mixture into a jelly roll pan, pressing and smoothing down with a metal spatula or back of a spoon until very flat and even to all sides. Refrigerate for 30 minutes. Cut into three inch squares or trace nine inch cake pan for a large circle.

Nutella Ganache What You’ll Need 8 oz 2 oz 8 oz

heavy cream Nutella semi-sweet chocolate

Place nutella and chocolate in a small bowl. In a small pot, heat cream just until it starts to simmer up the sides and quickly pour over the chocolate to melt. Cover the bowl in plastic wrap and let melt for one minute. Whisk gently until smooth and shiny. Pour over the chocolate torte, over a wire rack. Refrigerate just until set. Use a spatula to move onto the praline crunch.

Lori Desorcie | Pastry Chef At The Longboat Key Club, the craft of the pastry chef is being redefined. Executive Pastry Chef Lori Desorcie and her small yet talented team of four, Hannah Breidt, Lydia Cruz and Haylee Goranson, couple together their strengths and backgrounds to bring fresh pastries, baked goods, and confections of all kinds to the resort and its members each day. The team consists of an artist with a savory background, a cake decorator and sculptor, and a mass-production Supervisor from Disney and Executive Pastry Chef Lori Desorcie. Chef Lori’s initial interest in the pastry field began with making children’s birthday cakes. This interest inspired her to attend the Art Institute of New York City. She then went on to attend The Culinary Institute of America. Lori completed her culinary externship in Maui at Bev Gannon’s Hali’maile General Store. After returning to New York, she worked at How Sweet It Is, a boutique pastry shop, and then Alice’s Tea Cup on the Upper East Side. Lori joined the team at The Sagamore Resort where she grew into the role of Executive Pastry Chef. She spent one year at the Ritz-Carlton in St. Louis and then returned to The Sagamore. Chef Lori’s then joined our team at Longboat Key Club in October of 2016. Growing demands for gluten-free, dairy-free, or sugar-free or any dietary need has challenged Chef Lori’s team to be more creative and innovative when modifying recipes like the classic chocolate cake. This season, Executive Pastry Chef Lori created a Flourless Chocolate Torte for Sands Pointe Restaurant. There are three main components to the recipe; flourless chocolate cake, praline crunch, and Nutella ganache. “Something on the stove, something in the oven, something in the mixer at all times,” says Lori and this recipe is no exception!


Firepit

BEACH BARBECUE 5 pm • Longboat Key Club Beach

Saturday, February 16th Friday, March 29th Saturday, April 20th A family friendly event! Live music, buffet, beer/wine bar, rum punch, sodas, bottled juices, water, and s’mores roasted over an open firepit!

50.00 ++ per adult $ 15.95 ++ per child (5 - 12) $

To sign up: Register on the Members Only Website or App, call 941.387.1662 or email membership@longboatkeyclub.com

32


Neptune’s Table Friday, February 8th • 6 pm

Our most elaborate buffet of the season returns again and includes Maine lobster and an open bar.

$70++ per person Price includes open bar

To sign up, register on the Members Only Website or App, call 941.387.1662 or email membership@longboatkeyclub.com

33 | CLUB EXPERIENCE MAGAZINE

Winter/Spring 2019


Men s Member Guest Day Saturday, February 23rd 9:00 am Check-in 10:30 am Tournament 1:00 pm Lunch

150 Inclusive

$

per member and guest Full/Tennis Membership necessary. For details, call 941-387-1633.

34


TENNIS March 11 - April 19 3 pm • Monday - Friday Great fun in a learning environment. Our young players learn stroke production, footwork, strategy, the need for good physical conditioning and much more during their fun in the sun clinic. Sign up for one day or for a week and enjoy learning and playing tennis. Truly a sport for a lifetime.

25++ per player, per one hour clinic

$

Spring Junior Clinics

TO REGISTER, CALL 387-1633 OR EMAIL JOHN WOODS, JOHN.WOODS@LONGBOATKEYCLUB.COM

GOLF March 19 - April 20 2 pm • Tuesdays | 1 pm • Saturdays Junior golfers get out on the courses to learn the fundamentals of the game while having a great time with their buddies! Topics will include safety, putting, chipping, how to read the course as well as learning the art of club selection. After an initial skills evaluation with one of our Golf Pros, well-matched groups will be formed and taken out for real-time practice on the courses or driving range. This is a great way to keep the younger players engaged and help advance their skills in a relaxing and challenging way.

$30++ per player, per one hour clinic TO REGISTER, CALL 387-1631 OR EMAIL JIM RICHARD, JIM.RICHARD@LONGBOATKEYCLUB.COM MARK ANDERSON, MARK.ANDERSON@LONGBOATKEYCLUB.COM 35 | CLUB EXPERIENCE MAGAZINE

Winter/Spring 2019


MEMBERSHIP | GOLF | TENNIS | SPA | DINE | AT A GLANCE

AMY LARSON

HAVE A BALL WITH YOUR NEW TENNIS CONCIERGE

By Alexis Cohen | Photography by _ Nic Morganti

style event between eight teams. Teams will consist of six members and two tennis professionals and each member will play with the Tennis Pro’s during the event. Each team will play the other seven teams for bragging rights and prizes that are awarded to the top two teams. This is a great chance for our members to watch our tennis pros in action! Geared more towards the social side are monthly events like Matches and Mimosas. This specific event is a round robin where players can meet new opponents, improve their skills and then grab a bite and drinks with some new friends. Members and guests will also have the opportunity to learn about the exciting new events that Amy has in store. One particularly interesting event that Amy has planned is an Old School Tennis Night. Players get to see if they have what it takes to play with original equipment. Throwing it back to the days of wooden racquets, those attending the event are encouraged to wear old school tennis attire. In the background people will hear 70’s music accompanied by some fun tennis trivia.

Meet Am y Larson with an , infectiou a team go-get ter sp to make any tenn ersonality, eno u be a par is playe r excited gh t of the commun to ity. As Tennis Concierge Amy will coordinate matches among members. This will not only ensure players have a challenging, but a fun and engaging match against someone with a similar skill level.

With the plethora of events planned, Amy states “Our goal is to provide members and resort guests with the opportunity to meet new people, share their passion for the sport and visit the award-winning Tennis Gardens more often.” Her enthusiasm when describing all that she has in store for the tennis community has us ready to pick up a racquet and get out on the court!

A background in events and a love for the sport gives Amy a nact for planning events that cater to all players. The Pro-member Tournament on January 19th is a Davis cup 36


TENNIS DOUBLES

CLUB CHAMPIONSHIP Friday, March 22nd through Sunday, March 24th 9:30 am The Tennis Gardens

$55++ per person

includes lunch and open bar.

For more details, call The Tennis Gardens at 941-387-1633. Full / Tennis Membership necessary to participate. 37 | CLUB EXPERIENCE MAGAZINE

Winter/Spring 2019


THE

POWER OF PINOT DINNER

FRIDAY, FEBRUARY 22ND | 6:30 PM The Power of Pinot is a progressive dinner that spotlights the power and grace of Pinot Noir from producers from around the world. Indulge yourself with this globe jumping tasting paired with chef inspired dishes.

$

140.00++

per person

TO SIGN UP, REGISTER ON THE MEMBERS ONLY WEBSITE OR APP, CALL 941.387.1662 OR EMAIL MEMBERSHIP@LONGBOATKEYCLUB.COM 38


Valentine’s Day Dinner & Dance Thursday, February 14th, 6 pm Treat that special someone to an elegant three-course dinner with a live four-piece band playing your favorite dance songs. To sign up, register on the Members Only Website or App, call 941.387.1662 or email membership@longboatkeyclub.com

$

75.00++ per person

Includes dinner, open bar and entertainment.

39 | CLUB EXPERIENCE MAGAZINE

Winter/Spring 2019


THE R E D UN

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R�Ô�E T� T�E

Friday, March 22nd 6:30 pm Enjoy and savor the essence of some of the great wines from select producers of France’s RhÔne Valley set amongst a bucolic layout. The menu fare will feature seasonal inspiration and dishes prepared over an open flame.

B�N�

$

140++

per person

TO SIGN UP, REGISTER ON THE MEMBERS ONLY WEBSITE OR APP, CALL 941.387.1662 OR EMAIL MEMBERSHIP@LONGBOATKEYCLUB.COM 41 | CLUB EXPERIENCE MAGAZINE

Winter/Spring 2019


’ s e i d a L

MEMBER GUEST Golf Tournament Thursday, March 7th This Rhinestone Cowgirl themed event is sure to be a hit. 18 HOLES 7:00 am Photos, Shoe Fitting, Breakfast 8:30 am Tee Time 12:30 pm Lunch Harbourside Ballroom 9 HOLES 8:30 am Photos, Shoe Fitting, Breakfast 9:30 am Tee Time 12:30 pm Lunch Harbourside Ballroom FOR DETAILS AND TO SIGN UP, CALL HARBOURSIDE PRO SHOP AT 941-387-1631.

$100 (18-Holes) $80 (9-Holes)

inclusive per person

42


S

y t r a P

a

y

t

P .

y d ' d sD a

o G n i r E ! h g a r B

Saturday, March 16th | 6:00 pm

Come sing along and dance as we celebrate St Patrick's Day. Live Irish music by Trinity.

$

per 50 + + pers on

To sign up, register on the Members Only Website or App, call 941.387.1662 or email membership@longboatkeyclub.com 43 | CLUB EXPERIENCE MAGAZINE

Winter/Spring 2019


MEMBERSHIP | GOLF | TENNIS | SPA | DINE | AT A GLANCE

S T E VE A R N O L D

TEEING OFF WITH

We are pl you to o eased to introd uc ur professi newest teachin e onal, St eve Arn g old!

By Alexis Cohen | Photography by _

Steve uses technology such as SAM Puttlab and Trackman to analyze and better measure success. SAM Puttlab employs an ultrasound system to measure one’s putting stroke while Trackman uses Doppler radar to track the club and the ball to measure one’s full swing and is useful for club fitting. Steve has found that this technology helps golfers to gain a better focus on what aspects of their game they need to work on as well as see the progress they are making through measurable data. Steve Arnold and Barry Cheeseman are working together to present a four-week Ladies Clinic. This clinic takes a focus of four specific areas of golfing: putting, short game, iron play, and driving. Twice a week, the clinic group will meet to work on one of these four main areas, working from the green back to the tee to develop every aspect of a woman’s game. Each four-week series will follow this structure but will focus on different tactics so a player can continuously improve her game and technique. Steve and Barry also plan to roll out a clinic formatted in a similar way for men that will run once a week. A group setting like this will provide players the opportunity to collaborate on technique and tips while working with our golf professionals.

Since he was young, Steve knew he had a passion for golf but it was in high school and college where he had the determination to develop a skill set that led him to go pro in 2008. Switching gears in 2010, Steve entered the world of golf management as an assistant professional at Lakewood Ranch Country Club. He eventually found his niche in teaching in 2012 and ever since has enjoyed interacting with students and seeing their progress. Steve’s calm demeanor and patient attitude allow him to work well with students to develop lesson plans and progress in the sport. His main focus when working with a student is to establish goals, analyze his or her current skill level, and create a plan of how to improve.

44


Men’s Member Guest Golf Tournament MARCH 7TH through MARCH 9TH

Impress your golfing partner on the newly renovated golf courses. Full/Golf Membership necessary. 575 inclusive for Member and his guest.

$

FOR DETAILS, CALL 941-387-1631.

Thursday, March 7th Practice Round 1:00 pm

Friday, March 8th Breakfast 7:30 am - 8:30 am

Saturday, March 9th Breakfast 7:00 am - 8:00 am

“Stag Night” 5:30 pm

Play 18-holes 9:00 am

27-Holes 8:30 am

Lunch 11:30 am

Grand March 3:00 pm Awards 4:00 pm

45 | CLUB EXPERIENCE MAGAZINE

Winter/Spring 2019


IMPROV Sunday, March 31st | 6 pm

This evening is sure to start your week off with a smile. A fun night of comedy.

Night

$50.00++

per adult includes buffet, open bar and entertainment.

TO SIGN UP, REGISTER ON THE MEMBERS ONLY WEBSITE OR APP, CALL 941.387.1662 OR EMAIL MEMBERSHIP@LONGBOATKEYCLUB.COM 46


MOVIE BY THE MARINA Thursday, April 4th | 7:00 pm Join us for an evening of cinema under the stars. Do not forget to bring your lawn chairs. The featured movie is “Moonstruck”

50.00++ per adult $

15.95++ per child $

Includes Italian dinner Buffet, open bar and the movie.

To sign up, register on the Members Only Website or App, call 941.387.1662 or email membership@longboatkeyclub.com

47 | CLUB EXPERIENCE MAGAZINE

Winter/Spring 2019


MEN’S CLUB

CHAMPIONSHIP

LUNCH provided each day. Full/Golf Membership necessary. $100 PER PLAYER. (All inclusive)

FRIDAY APRIL 5

SATURDAY APRIL 6

Day 1 18 holes Links on Longboat

Day 2 18 holes Harbourside

FOR DETAILS, CALL 941.387.1631.

48


TE N

’ s e i La  MEMBER GUEST

TOURNAMENT SD THUR

NIS

AY, A P R I L 2 5 T H • 9:00 AM CHECK-IN & TEAM PHOTO

65.00++

$

• 10:30 AM TOURNAMENT

per person.

• 1:00 PM LUNCH Join us for a fun filled day of tennis, fashion, great food and friends. This Rhinestone Cowgirl themed event is sure to be a hit. Full/Tennis Membership necessary. FOR DETAILS, CALL 941.387.1633

49 | CLUB EXPERIENCE MAGAZINE

Winter/Spring 2019


Good Friday LOBSTER BOIL Friday, April 19

Seatings 5 pm and 7 pm Celebrate Good Friday at our annual lobster boil featuring New England Lobster, clams, peel and eat shrimp and steamed corn. Includes live entertainment and open bar.

$65++ per person / $25++ per child (5 - 12)

To sign up, register on the Members Only Website or App, call 941.387.1662 or email membership@longboatkeyclub.com

50


Passover Seder

Dinner

Read, Sing, Dine, & Celebrate The Festival of Freedom! Friday, April 19, 2018 / 14 Nisan 5778 Gathering & Cocktails 6:00 pm Seder Service 6:30 pm Dinner 7:00 pm

$65++ per adult $25++ per child

(ages 5-12) Includes dinner, wine service and open bar. Seder led by Roz Goldberg and Alan Bandler.

To sign up, register on the Members Only Website or App, call 941.387.1662 or email membership@longboatkeyclub.com

51 | CLUB EXPERIENCE MAGAZINE

Winter/Spring 2019


r e t s a E

Sunday Brunch Sunday, April 21st

Seatings 11:30 am & 2:00 pm

Keepsake family photographs are included in this extravagant brunch offering carving stations, salad stations, raw bar and an elaborate dessert display. There is something for everyone.

65.00++ per adult $

25.00++ per child $

TO RSVP, CALL 941-387-1662 OR

MEMBERSHIP@LONGBOATKEYCLUB.COM. 52


l e e br C r a e t t i s o a n E gE g H unt

Sunday, April 21st Links on Longboat Practice Tee 9 am • Childrens Easter Activities 10 am • Egg Hunt Begins (Complimentary) Enjoy an Easter egg hunt and children’s activities. Meet the Easter Bunny. Complimentary pastries and beverages. For information call 941-387-1662 or email membership@longboatkeyclub.com.

53 | CLUB EXPERIENCE MAGAZINE

Winter/Spring 2019


MEMBERSHIP | GOLF | TENNIS | SPA | DINE | AT A GLANCE

F lavors of Northern I taly 54


Alex embraced the challenge to make a profound impact on the culinary operation. His philosophy was to “create a culture and family bond which is represented in every single dish we make.” Says Alex. This culturistic, family bond flares out between Chef Alex and Chef Farah Hamdan who masters the in-house stone pizza oven, where she crafts amazing pizza from the Portofino's menu. “I can say that everything I cook has a story behind it. My team is my family and the food we prepare go together.”

Top: Chef Farah Hamdan – Bottom: Chef de Cuisine Alex Cardenas

A

lex joined the Longboat Key Club family just eight years ago. While cooking wasn't always at the forefront of Alex’s career path, he has become passionate in the culinary field. Alex grew up in Lima, Peru where he studied English and sought a systems engineering degree for a little over two years. Alex then ventured to America where he started at Paradiso Italian Restaurant in Northern Virginia. From that time, Alex’s career continued to flourish and growth opportunities were provided. After years of developing his culinary style at various businesses, he moved to Florida and joined The Resort at Longboat Key Club team. Alex quickly found his mentors, Executive Chef, Ed Geyfman and Director of Food and Beverage, Bob Weil, that would help him continue to grow in his career as Chef de Cuisine at Portofino Ristorante.

as h k oo c I g n i h t y r e v “ I can say that e My team is my . t i d n i h e b y r o t s a are p e r p e w d oo f e h t family and lex A f e h C – ." r e h t e g go to 55 | CLUB EXPERIENCE MAGAZINE

Winter/Spring 2019


F resh Take! to

Braised Lamb Ragu

s Agnello Arro Lento Ragu

WHAT YOU’LL NEED

½ cup Salad Oil 2 lamb legs

2 Lbs 4 oz 4 oz 6 8 3 12 ½ gal. 2 gal.

Lamb Shank Rub WHAT YOU’LL NEED

2 oz 2 oz 2 oz Pinch 3 oz 1 oz 1 oz 1 oz 2 oz

ground coriander dry ginger paprika resham patti chili powder cumin cinnamon butchers grind pepper orange zest lime zest

lamb rub (as needed) mirepoix tomato paste chopped fennel shallots garlic cloves bay leaves whole black peppercorns red wine second run veal stock salt and pepper to taste

DIRECTIONS Rub lamb leg. In a heavy bottom saucepan, sear the lamb leg on all sides and then remove from pan. Add mirepoix and spices, then brown, Add tomato paste and cook for 5 minutes. Place the lamb legs onto the mirepoix. Deglaze with red wine and reduce by half. Add the veal stock and bring to a simmer. Place in the oven at 350 degrees and cook for 5 hours until tender. Remove legs and pull apart the meat. Puree the liquid, strain and reserve for use. For service bring up lamb meat with 3 oz of lamb braising stock.

Mix all ingredients.

WHAT YOU’LL NEED 7 oz 6 oz 2 oz 3 oz 2 oz ¼ oz ¼ oz ¼ oz 2 oz 2 oz 1 oz mesan

lamb ragu papperdalle heirloom tomato ½ gathered mushrooms bitter greens garlic shallot chopped herbs white wine butter grated Parmesan

DIRECTIONS

In a hot sautee pan, cook garlic and shallots until soft. Deglaze with white wine and reduce by half. Add mushrooms, greens and ragu. Heat until done. Finish with tomatoes, herbs and butter. Serve in coupe and garnish with Parmesan. 56


East C oast E ats West Coast Wines Friday, April 12th 6:30 pm

East meets West at it’s best. $

140++

per person

TO SIGN UP, REGISTER ON THE MEMBERS ONLY WEBSITE OR APP, CALL 941.387.1662 OR EMAIL MEMBERSHIP@LONGBOATKEYCLUB.COM 57 | CLUB EXPERIENCE MAGAZINE

Winter/Spring 2019


BLUES

&

S A T U R D AY ,

BOURBON

APRIL

27

TH

|5:00

PM

Local craft beers, a bourbon bar, and mouthwatering barbecue combined with classic American fare sets the stage for a perfect night under the stars. Live blues performance by Skyway. To sign up, register on the Members Only Website or App, call 941.387.1662 or email membership@longboatkeyclub.com

$

55.00 ++

per person

58


2018) Barbecue Booze & Bingo (Oct.

Barbecue Booze & Bingo (Oct. 2018)

July 4th Tennis Round Robin

Men’s Doubles Ga me (Nov. 2018)

oo

Longboat Key Club

WGA Opening Lunch (Oct. 2018)

L K B K 2018

July 4th Tennis Round Robin Tennis Spectator Gilby, adopted from Southeastern Guide Dogs 59 | CLUB EXPERIENCE MAGAZINE

Winter/Spring 2019


MEMBERSHIP | GOLF | TENNIS | SPA | DINE | AT A GLANCE

Robin (Oct. 2018) Tennis Halloween Round

Pro Jackie Team Clinic with Tennis

Key Niners Opening Lunch (Nov. 2018)

Barbecue Booze & Bi ngo (Oct. 2018)

2018) Barbecue Booze & Bingo (Oct. 60


Lobster BBQ (July. 20 18)

2018) Tennis Assoc. Fall Frolic (Nov.

Pumpkin Carving Lu nch (Oct. 2018) Lobster BBQ (July. 2018)

Oktoberfest (Oct. 2018)

61 | CLUB EXPERIENCE MAGAZINE

Winter/Spring 2019


MEMBERSHIP | GOLF | TENNIS | SPA | DINE | AT A GLANCE

Lobster BBQ (July. 2018)

Kitchen Confidential (Aug. 2018)

Oktoberfest (Oct. 2018)

The Glass Onion (Aug. 2018)

18) The Glass Onion (Aug. 20

62


(Oct. 2018) Pumpkin Carving Lunch

Oktoberfest (Oct. 2018)

Kitchen Confidential (Aug. 2018)

Barbecue Booze & Bingo (Oct. 2018)

Kitchen Confidential (Aug. 2018)

Director of Tennis, John Woods with members at the Tennis Gardens 63 | CLUB EXPERIENCE MAGAZINE

Winter/Spring 2019


P.O. BOX 15000 Longboat Key, Florida 34228

Profile for s.yoder

Club Experience Magazine Winter/Spring 2019  

Club Experience Magazine Winter/Spring 2019  

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