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WORCESTER WEEKLY A Worcester Country Club Communication
New Member Welcome Gathering THURSDAY,APRIL 5TH 5:00PM - 6:00PM, GRILL ROOM
Worcester Country Club This will be a casual gathering for new Members to meet the Golf Professional Staff and have an opportunity to ask questions about all aspects of the golf operation. We look forward to meeting all of you and welcoming you to Worcester Country Club. Cocktails, refreshments and hors d'oeuvres will be served. Please call the Pro Shop (508) 853-5087 if you would like to attend. Thank you!
R ECRUITMENT IS E SSENTIAL TO OUR CLUB ’ S PROSPERITY . W E C AN A LL P LAY A R OLE .
REACH ONE
Recent Lead Sponsor Survey Results
70% gave the Overall Sponsorship Process top marks. “Simple”, “Straightforward”. 100% of Leads said they would sponsor again. With a nomination track averaging 3 months, now is the time to think about reaching out to those who may have an interest in joining in the fun at WCC.
Since January, we have welcomed (9) Nine New Members. Thank You to the Lead Sponsors and fellow members who were responsible for growing our membership over the winter months. These new members will now be able to enjoy a full season with us.
The House and Activities Committee has scheduled some great events for the coming months. We ask you to consider these events as opportunities to show off our club and highlight the many pleasures that a WCC membership affords.
Should you have any questions regarding the application process, or what to consider when electing to nominate a potential member, please reach out to one of our committee members. Thank You - Jim Capuano, Dan Ekberg, Jack Howard, Meghann Kinnard, Jack McDaniel, Bob Pape, Chris Provo, Nancy Quimby, Bill Shaw.
SPECIALS WITH WINE PAIRINGS
Appetizers KOREAN FRIED OYSTERS ~ 12 Crispy battered oysters, chili flake, scallion, radish, local made Wakame salad, sweet & sour Tamari Ferrari Carano ~ Fume Blanc 3oz-$4 / 6oz-$7 GRILLED CAPRESE SALAD ~ 7 Charred Romaine, grape tomato, balsamic marinated mozzarella, lemon vinaigrette & fresh basil Coltibuono ~ Chianti 3oz-$4.50 / 6oz-$9
Main Course ELDERFLOWER CHICKEN ~ 27 Grilled B&E statler, Elderflower gastrique, preserved lemon, seared baby Bok Choy, served with ancient grain pilaf Peter Yealands ~ Sauvignon Blanc 3oz-$4 / 6oz-$8
SALMON CARBONARA ~ 24 Flaked grilled salmon, slab bacon, spring peas, cremini mushrooms, grilled onions, in a light cream sauce tossed with fresh garganelle pasta Angelini ~ Pinot Grigio 3oz-$3.50 / 6oz-$5
Dessert CRÈME BRULEE ~ 9 Lauren’s classic recipe, crunchy caramel top, whipped cream, fresh berries Ferrari Carano ~ Eldorado Noir 3oz-$4.50 / 6oz-$9
2014 California Wine Flights - $18 “Deep garnet hue. Aromas of wild strawberries, cranberries, savory dried herbs violet and forest floor lift elegantly from the glass. On the palate, flavors of Bing cherry, raspberry, and pomegranate are framed by fine-grained tannins, coastal minerality and bright natural acidity.” As our #1 tasting within our California wine flight, the blend of all these flavors makes it a great starter that will wake up your wine palate.
A beautifully-balanced and medium-bodied Merlot. This is a velvety wine with a complex nose of plum, chocolate spice, dark berries, coffee, caramel and cedar. A fleshy mouthfeel is followed by flavors of bright, upfront, red fruit, a structured mid-palate and a firm backbone of ripe tannins. This wine has impressive length and a lasting, elegant finish. As our #1 tasting within our California wine flight, it creates a perfect bridge to the bolder wine to follow.
The complexity of the Old Vine Zinfandel lies in the spicy notes that are unique to their historic properties. This vintage represents alluring aromatics of blackberries, dried cranberries and a hint of mocha and nutmeg.
On the palate, brambly layers of ripe boysenberry, raspberry and dark chocolate come forward. The wine is complex, with bright acidity complimented by a long, lingering finish of black pepper. The tannins are velvety and smooth to lend a round rich mouthfeel.
Dark purple color. Aromas of black cherry and plum with a hint of vanilla and spice. Sip to experience cherry, plum, and dark currant on your palate. As to be expected with a Cultivar Cabernet enjoy beautiful fruit with great structure and classic Cabernet notes.
It’s the perfect wine to enjoy with hearty dinners. This final tasting of our wine flight culminates the outstanding flavors that were developed through the 2014 wine season. 2014 Vintage Notes: It was another winter in Nor ther n Califor nia, yet the extr eme coastal r egions r eceived significant rainfall in the latter part of winter and early spring of 2014. This precipitation fully saturated estate soils and provided enough moisture to support the vineyards through the growing season. Summer was moderate, dominated by cool, sunny days with omnipresent fog just offshore. Sunny weather interspersed with cool fog prevailed through the end of the growing season, allowing wines of exceptional depth of flavor and finesse.
OUR WINE FLIGHTS OFFER 2 OUNCES OF EACH OF THE FOUR WINES—ENJOY!
FRIDAY, JUNE 8 @ 8PM
A Johnny Cash tribute concert under the big top. Featuring award winning tribute artist Robert Black. More details on special activities will follow. Be prepared as we will crown our Men & Women’s Mechanical Bull rider champions on this evening!
CORK & FORK Our new “Cork & Fork” offerings that begins this spring is very exciting for you wine lovers looking for a small culinary accompaniment with your glass of wine. Flavors from both the wine and our small plate accompaniment create the perfect culinary marriage. Our $15.00 CORK & FORK offerings are the only way to enjoy the specially chosen 90+ wine and created small plate cuisine. That particular wine and plate is not offered individually. However, we will have other NINETY + CELLARS wines available for your enjoyment. It is exciting to be partnering with NINETY + CELLARS. A company that receives some of the finest wines from the finest vineyards throughout the world and offers them at better prices than the vineyards themselves. Please see information on the next page on NINETY + CELLARS, and how they achieve this. Sous Chef Lauren is choosing some of their finest wine offerings and is readying her creative culinary options in preparation for this new culinary experience only available here at Worcester Country Club. This is a great way to enjoy a fine wine with a small plate. A perfect solution after work or golf when you’re just not quite hungry enough for a full dinner. Or, to just come on out to the club and enjoy a beautiful wine along with a special culinary offering. Also, a great way to start your dining evening here at Worcester Country Club as you sit on the patio or enjoy a fireside chat before being seated for dinner. We look forward to seeing you here enjoying our CORK & FORK offerings. Mark your calendars for our CORK & FORK kick-off on Wednesday April 4th