During these times, we all long for the connection that we all feel as we dine or share a drink in our Clubs. As we all are doing our part to stay safe and are apart, our team of passionate hospitality professionals wanted to help you take a bit of your Club home – whether that is enjoying take-out or pick-up from the Club or just finding inspiration for tonight’s dinner – we all want to stay connected. Here you can find our chefs, our barkeeps and others, sharing stories, skills and secrets to help us all remember the value of sharing a Moment over a meal or a drink. While none of this will replace our being back together, we all hope that something you find here puts a smile on your face, an idea in your head or just allows us a moment to celebrate how great our Club’s team members are. Be Safe, Stay Healthy and I look forward to seeing us all dining together soon!
Ed Doyle | Troon – Senior Vice-President, Food and Beverage
STAY TUNED…upcoming
the “Chef – can you get my child to eat vegetables?” – CHALLENGE
MIXOLOGY CORNER
Passionate Mule
Ingredients
- 0.5 oz (15 ml) Master of Mixes Passion Fruit Daiquiri/Margarita Mixer
- 1.05 oz vodka
- 0.5 oz (15 ml) lime juice
- fill with ginger beer
Ingredients
- Combine first three ingredients in a mixing glass filled with ice
- Shake and strain into glass filled with fresh ice
- Fill with beer
Tools
Shaker Tin
Hawthorne Strainer
Suggestions
Suggested Garnish: Lime wedge
Suggested Glass: Tall/Collins Glass
MAIN COURSE
TOAD IN THE HOLE - Chef Marcus
MAC n CHEESE - Chef Andrew
CHEF LEE - THE DUNES of NAPLES: Meatballs
CHEF PATRICK TAFOYA - THE FOUNTAINGROVE CLUB
Cabernet Braised Shortribs
Killin' Thyme
Strawberry Shortcut Cake
CHEF FRANCIS BENDECK - BALLENISLES COUNTRY CLUB
CLICK for RECIPE
COOKING + FUN
with John Bartilomo, Troon
RESOURCE - Dinner’s Met its Match!
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