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WORCESTER WEEKLY A Worcester Country Club Communication
GOLF COURSE OPENS SATURDAY
Season Opening Event Great Event to Bring Prospective Members! 1925 & 1960 Replica U.S. Open Trophies to be Unveiled Saturday, April 28th - Cost; $25.60++ per person
Hors d’ oeuvres & Food Stations 5:00pm - 6:10pm Passed Hors d’ oeuvres * Grilled Pop Up Oysters w/ spicy herbed butter * Fried Manchego w/ tart cherry compote * Smoked Salmon Rillettes * Country Pate Toasts w/ pickled grapes * Endive Cups w/ Beet, Persimmon and briny feta cheese * Avocado & Lemon on Ricotta Toast * Charcuterie station
6:10pm - Festivities Begin 7:30pm - Food Stations * Chef’s Fresh Salad Action Station * Fresh Pasta Action Station featuring recipes from various regions of Italy * Seafood Station w/ Sushi & Sashimi, Crab Stuffed Shrimp, Fresh Catch * Chef Carved Prime Rib, Roast Leg of Lamb with Garlic & Rosemary
8:30pm - 1920’s and 1960’s Dessert Stations * Individual Rum flamed Pineapple upside Down cake * Lemon Pound Cake w/ fresh fruits and cordial toppings * S'mores Station, first introduced in 1927, Year of the First Ryder Cup * “Polar” Floats with soft served ice cream * Assorted cookies and pastries Please make reservation with Judy (mucciaronej@worcestercc.org or 508-853-8064) for the ceremony, and how many will be staying for dinner. Guest are welcome. A la carte dinner will not be served on this evening.
Willie McFarlane - Men’s 1925 U.S. Open Champion
1925 & 1960 Replica U.S. Open Trophies to be Unveiled Saturday, April 28th
Betsy Rawls - 1960 Women’s U.S. Open Champion
Season Opening Event Great Event to Bring Prospective Members! 1925 & 1960 Replica U.S. Open Trophies to be Unveiled Saturday, April 28th We hope you can join us on Saturday, April 28th for this wonderful evening honoring the unique history of your Worcester Country Club and our contribution to the local, state and national golf history. With approval from the United States Golf Association we were able to procure replica trophies of the two U.S. Opens that we hosted here. The 1925 Men’s U.S. Open and the 1960 Women’s U.S. Open. Only the silversmith in Cheshire England has been approved by the USGA to create these trophies. With the sterling silver trophies taking 20 weeks for the craftsmanship of the silversmith to create them, they have arrived, and they are beautiful. We have a great evening planned for your enjoyment with some very notable guest speakers coming for the evening. Presently we have Joe Sprague, USGA Director Regional Affairs-Northeast, Bill Doyle, Sports Reporter Worcester Telegram, Jesse Menachem, Executive Director Massachusetts State Golf Association and Worcester Mayor and Councilor-at-Large Joseph Petty. As more rsvp’s arrive from invited guest speakers we will update you accordingly. Stay tuned. Club historian Steve Ayres will be our Master of Ceremonies. 5:00pm
Photographs available with trophies / hors d’ oeuvres
6:10pm
Presentation of the trophies
6:15pm
Guest Speakers
7:15pm
Trophies escorted and placed in their display cabinets
7:30pm
Food Stations Open / Live Music
Please make reservation with Judy (mucciaronej@worcestercc.org or 508-853-8064) for the ceremony, and how many will be staying for dinner. Guest are welcome.
A la carte dinner will not be served on this evening.
Halfway House Update Greetings, The Halfway House will be opening for the season this Saturday, April 14th, with refreshments and snacks. Our full food offerings will be available once the water is turned on in the facility, which is typically at the end of April. This will be determined by the nightly temperatures. Also, the men's and women's facilities will not be available until the water is turned on as well. Thank you for your patience!
Starters
Lunch Menu
N.E. CLAM CHOWDER
6/9
traditional, served with oysters crackers
FRENCH ONION SOUP
10
five onions, gruyere, swiss, brioche
CHILI
5/8
seasoned ground beef, red bean, cheddar, chopped red onion
SOUP OF THE DAY CLUB WINGS
5/8 1.5ea
buffalo, bbq, or orange-ginger, - celery, blue cheese
EDAMAME* Edamame pods, sesame oil, garlic, chili flake, ginger, fleur de sel, and lime juice
8 5 ea
Choice of seasoned beef, chicken or fish, diced onion, chopped cilantro, marinated cabbage and avocado, served with fresh lime and salsa
TWIN SLIDERS
9
American cheese, lettuce, tomato, onion, ketchup & mustard on toasted brioche buns
SHRIMP COCKTAIL*
HOUSE*
6/9
spring mix, grape tomato, English cucumber, shaved onion, choice of dressing
CAESAR**
7 / 11
romaine hearts, Grana Padano, white anchovy, Caesar dressing, crouton crumble
9 / 14
Heirloom tomato, torn Maplebrook Farms Burrata, honeydew, banana peppers, micro arugula, Banyul’s vinaigrette
9 / 14
Boston Bibb lettuce, bacon lardons, rustic croutons, Manchego, cracked black pepper, radish, shredded carrot, fresh corn, house made buttermilk ranch.
Add to your Salad Marinated Steak Tips 7 Seared Salmon 7 Grilled Chicken 6 Grilled Shrimp ~ Colossal 7 ea, Classic 4 ea TUNA SALAD 4 / CHICKEN SALAD 4 / LOBSTER SALAD 20
old bay, lemon, horseradish, cocktail sauce
Colossal 7ea / Classic 4ea WICKED TWISTED PRETZEL 6.50 Jumbo Bavarian pretzel, locally made in Grafton, MA Red Lion beer cheese, honey mustard, Nutella * = GLUTEN FREE
10 / 14
baby iceberg, tomato confit, bacon lardons, smoked gorgonzola crumble, hard boiled egg, garlic croutons, bleu cheese dressing
COUNTRY SALAD**
Scallions & black garlic aioli A Club Favorite!
SOFT TACOS
STEAKHOUSE SALAD**
TOMATO BURRATA* 8
SALT & VINEGAR FRIES
Salads
** = GLUTEN CAN BE REDUCED
Entrées
Sandwiches
NEW ENGLAND BAKED HADDOCK** 21 Buttered cracker topping, fries, asparagus
STEAK TIPS**
15
Marinated filet tips, sautéed onions, peppers and mushrooms, fries
FISH & CHIPS
15
Artisanal beer batter, malted tartar sauce, coleslaw, fries
CLUBHOUSE BURGER 14 “Prime” 8oz burger, cheese, lettuce, onion, tomato, toasted brioche bun
TWIN DOGS
9
Served with mustard, ketchup, chopped onions
SHRIMP SCAMPI
23
Tender gulf shrimp, California garlic, whole butter, capers, grape tomatoes, over fresh linguini
BEEF BOLOGNESE
17
A classic, slow simmered, rich & hearty meat sauce with cremini mushrooms & truffle oil, over fresh garganelle pasta with Grana Padano
MARYLAND CRAB CAKE*
Served with choice of; Cole slaw, fruit, WCC chips, club fries, sweet potato fries
17 / 29
House made with Colossal lump crab, sauce “Lou”, lemon zest
DELI BOARD 7 / 10 ** Served with pickle & homemade chips
Choice; Ham, Turkey, Tuna Salad, Chicken Salad, Grilled Chicken (+$2)
Choice; Cheddar, Swiss, Provolone, American Choice; Dijon, Yellow or Honey Mustard, Mayonnaise, Chipotle Mayo
Choice; Lettuce, Tomato, Onion
Choice; Country White, Rustic Wheat, Marble Rye, Bulkie, Roll-up ADD BACON - $2
THE CLUB
9 / 14
Roasted turkey, bacon, lettuce, tomato, mayonnaise, toast
CHICKEN AVOCADO
16
Grilled chicken, bacon, avocado, lettuce, tomato, chipotle mayonnaise, bulkie
SALMON “PO BOY”
15
Blackened salmon, lettuce, tomato, bacon, red onion, remoulade sauce, toasted rye
FISHWICH
15
Artisanal beer batter, malted tartar sauce, lettuce, tomato, onion, bulkie
NY OR TURKEY REUBEN
9 / 13
corned beef or turkey, sauerkraut, Swiss cheese thousand island, marble rye
MAINE LOBSTER ROLL
24
mayonnaise, celery, toasted roll
HEAVEN ON EARTH warm lobster, melted butter, toasted roll
SIDES Fruit* 6 Cole Slaw* 4 Sweet Potato Fries 6 Club Fries 5 WCC Chips 3
Consuming raw or undercooked meats, poultry, seafood or shellfish may increase your risk of foodborne illness. We use ingredients that contain all major FDA allergens. Please inform your server if a person in your party has a food allergy or special dietary need.
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Marbling Makes The Difference In relation to beef, marbling is simply the amount of intramuscular fat in a cut of meat. Marbling is desirable in all meats because of the flavor it adds as well as making the meat more tender. Good marbling adds a smooth, buttery flavor and texture to the beef. The best and most abundant marbling in beef usually comes from young, well-fed calves destined for Prime status.
Prime Abundant marbling Young animals Corn & grain fed Not usually available in grocery stores
Choice Moderate marbling Common in grocery stores About 50% of all beef is graded Choice
Select Least amount of marbling Usually grass fed Lesser quality cuts or ground beef
Less than 3% of the 31.7million beef cattle in the US are graded Prime Our USDA Prime beef is wet aged for 28 days at our purveyor, T.F. Kinnealey, to support enzyme action which tenderizes the tissues. Once delivered, steaks are hand cut at WCC by our grill master K.C. Manish. The steaks are then individually vacuum packaged and held at 34 degrees Fahrenheit until they hit the grill. No fancy seasonings needed, we liberally apply simple Kosher salt and cracked black pepper to enhance the inherent flavors. High quality Prime beef and simple preparation are the ingredients for a great steak. So the next time you order a steak off of our menu or Grill night, you can be confident that we have procured the best beef available.
Mother's Day Brunch Starters - chilled strawberry soup, shrimp cocktail, international appetizer table (mesclun salad, imported provolone and reggiano parmesan, roasted red and yellow peppers, fresh tomato and mozzarella salad, marinated wood grilled vegetables, olives, tortellini pasta salad, italian cold cuts, dried sausages, fresh artisan rolls), cold mediterranean station (hummus, tabbouleh, pitas, stuffed grape leaves), exotic fruits & pastries. Brunch Buffet - chef carved prime rib and turkey, scrambled eggs, applewood smoked bacon, country sausage links, waffle station, eggs benedict, home fries, classic green bean casserole, atlantic salmon with mango salsa, chicken & broccoli mornay, omelet station. Fabulous Finishes - The ultimate sundae bar with multiple toppings, hot fruit cobblers, brownie tower, etc. We will do our best to honor your requests. Tables & rooms will be assigned according to party size.
Sunday, May 13th 10:30am to 2:00pm $35++pp/$15++ children 10 & younger children 2 & younger free reservations@worcestercc.org All Moms Will Receive a Gift
LADIES INTERMEDIATE CLINIC EVERY FRIDAY FROM MAY 4TH - JUNE 1ST STARTS @ 1:00 $25 PER PERSON - GUEST ARE WELCOME May 4th - Full swing: Fundamentals and distance control May 11th - Putting: Green reading, speed control May 18th - Drivers and Woods: How to get more distance May 25th - Bunkers: Difference between fairway and green side bunker shots June 1st - Short game: How to utilize different clubs around the green June 8th - Rain Date
Please contact the Pro Shop to sign up, 508-853-5087
2018 WORCESTER COUNTRY CLUB WOMEN'S AMATEUR HOUR The Golf Professional staff invites you to join us each week where we will focus on your golf game and golf club/course information. Each session is $25 per person and you may bring a friend! All clinics are Friday afternoons @ 5:30 MAY 4TH - PUTTING - PRO SHOP CHECK IN / WHO WORKS HERE? / OPERATING A GOLF CART MAY 11TH - SHORT GAME BASICS - GOLF RULES / WHEN CAN I PLAY? MAY 18TH - BUNKER SHOTS - RAKING BUNKERS / FIXING PITCH MARKS MAY 25TH - FULL SWING FUNDAMENTALS - WHERE CARTS ARE ALLOWED / PATIO & 1ST TEE NERVES JUNE 1ST - DRIVERS & WOODS - LADIES LEAGUES / NETWORKING JUNE 8TH - RAIN DATE
Please contact the Pro Shop to sign up, 508-853-5087
Pee Wee Clinics Pee Wee clinics are a great way for kids to be introduced to the game of golf. We will emphasize: - Fundamentals - Fun - Etiquette - Clinics are free of charge - Clubs provided - Available to all children & grandchildren of members The clinic will be broken into 2 age groups: - Ages 2-7: kids will be given an intro to golf with an emphasis on fun and basic golf skills - Ages 8-12: kids will receive basic golf instruction with an emphasis on fun DATES: May 5th, May 12th & May 19th
ALL AGE GROUPS WILL BE FROM 1:00PM-2:00PM
2018 PGA JLG Schedule Match Schedule Saturday May 5th @ Oak Hill Country Club - 3:00 Saturday May 12th @ The Haven Country Club - 3:00 Saturday May 19th @ Sterling National Country Club - 3:00 Saturday June 2nd vs. Oak Hill Country Club - 3:00 Saturday June 9th vs. The Haven Country Club - 3:00 Saturday June 16th vs. Sterling National Country Club - 3:00
Captains Practices Thursday May 3rd @ 4:00 Thursday May 10th @ 4:00 Thursday May 17th @ 4:00 Thursday May 31st @ 4:00 Thursday June 7th @ 4:00 Thursday June 14th @ 4:00
Erik Carlson erikcarlson1992@gmail.com 508-853-5087 Nick Lombardi
April Dining Hours Lunch Menu Tuesday - 11:00am to 3:00pm Wednesday - Saturday 11:00am to 5:00pm Dinner Menu Wednesday - Saturday 5:00 pm to 9:00 pm Sundays - Lunch Menu served all day through 9:00pm with Dinner Specials starting at 5:00pm Kids Night Out - every Saturday Night starting at 5:00pm Please make reservations before noon on Saturday Reservations@worcestercc.org