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Tee Times Newsletter - January 2008
January 18, 2008
Upcoming Events
Follow links for additional information:
"A Taste of Italy" Food & Wine Matching
Message from Management
Winter Season Hours
Office
Monday through Friday: 9:00 a.m. – 4:00 p.m.
Clubhouse & Kitchen
Monday – Tuesday: Closed
Wednesday – Thursday: 7:00 a.m. – 4:00 p.m.
Friday: 8:00 a.m. – 11:00 p.m.
Saturday – Sunday: 8:00 a.m. – 4:00 p.m.
Pro Shop
Monday – Sunday: Closed (open by appointment only or as advised)
We have many events planned throughout the winter months and hope you will be able to join us at one or more of these events.
Appointments
2008 Club Executive Committee
We are pleased to advise the names of your 2008 Executive Committee as follows:
Lee Whelly, Club President
Keelan Green, Vice-President & liaison to the Playing Committee
Sandy Farrell, Past President
Kyle Murray, Member at Large & liaison to the Greens Committee
Faye Linseman, Member at Large & liaison to the Evening Ladies
Scott Brewster, Member at Large
Deanie Nugent, Member at Large & liaison to the Day Ladies Committee
Roger Stanion, Member at Large & liaison to the Senior Men’s Committee
Member activities of the Club are administered by the Executive Committee in conjunction with the Club’s management. These individuals listed act in a volunteer role within the Committee and are your representatives. Please do not hesitate to contact them should you have any comments or suggestions concerning the Club. Issues raised are tabled at regular meetings of the Executive Committee and discussed directly with management as the situation dictates.
2008 Committee Chairs
Bill Gosewitz (Club Captain), Playing Committee
Ross White, Greens Committee
Mike Latimer, Social Committee
Steve Bright, Men’s Night League
Laura MacHutchon, Business Ladies League
Al Brown, Senior Men’s League
Liz White, Day Ladies League
Len Damiano, Junior Program
To Be Named, Handicap & Trophy Committee
In house committees are an essential part of Cedarhill. These committees oversee the social and competitive aspects of the club and report directly to the Executive Committee through various liaisons. Please get involved and show your support.
Table D’Hôte Menus
Friday, February 1, 2008
Basket of fresh dinner rolls
~~~~~
Veloute of Roasted Butternut Squash
scented with maple syrup and drizzled with a nutmeg creme fraiche
OR
Cedarhill Mixed Greens Salad
Tender mixed greens served with sun dried cranberries, candied walnuts, creamy goat cheese and drizzled with poppy seed vinaigrette
~~~~~
Roast Prime Rib
Served with roasted garlic glace de viande, baby roasted potatoes and a selection of fresh vegetables
OR
Chicken Princess
Chicken medallion stuffed with brie and asparagus served with a veloute of chicken, saffron rice and a selection of fresh vegetables
OR
Grilled Vegetable Linguine Rosé
An assortment of garden vegetables grilled, served with a Basil Rosé sauce, over linguine pasta
~~~~~
Hot Chocolate Lava Cake
Served with brandy mixed fruit and Chantilly cream
OR
Italian Gelato stuffed French Crepes
Served with berry compote
~~~~~
Coffee or tea
$27.95 plus applicable taxes and gratuity
Friday, February 8, 2008
Basket of fresh dinner rolls
~~~~~
Baked Brie
Served with tender baby lettuce and accompanied with roasted red pepper jelly
OR
Cedarhill Baby Spinach Salad
Mandarin orange, strawberries, red onions and toasted almonds served with a sweet poppy seed dressing
~~~~~
Oven Roasted Pork Loin
Served with a rum raisin glace de viande accompanied with mascarpone polenta and
served with seasonal vegetables
OR
Pan Seared Tilapia Filet
Served with a langoustine butter sauce, accompanied with a delicate couscous and served with seasonal vegetables
OR
Gnocchi a la Gorgonzola
Potato gnocchi served with a Gorgonzola cream sauce with red onions, roasted garlic, white wine and served with a grilled chicken breast
~~~~~
Dessert table
~~~~~
Coffee or tea
$27.95 plus applicable taxes and gratuity
Friday, February 15, 2008
Basket of fresh dinner rolls
~~~~~
Salad Bar
Including 5 freshly made salads, Canadian cheese mirror, a variety of paté and crackers
Velouté of roasted carrot
~~~~~
Citrus Sorbet
A refreshing petite serving of mandarin and mango infused ice
~~~~~
Tenderloin Oscar
6oz beef tenderloin roasted in the oven cooked to your liking and then garnished with crab meat and served with Hollandaise sauce accompanied by Dauphinois potato and a selection of seasonal vegetables
$34.95 plus applicable taxes and gratuity
OR
Chicken Princess
A tender chicken supreme stuffed with triple cream brie and asparagus then roasted in the oven and served with rice pilaf and a selection of seasonal vegetables
$29.95 plus applicable taxes and gratuity
OR
Rosti Salmon
Filet of salmon pan seared with rosti potato, served with chive beurre blanc and accompanied by a selection of seasonal vegetables
$28.95 plus applicable taxes and gratuity
~~~~~
Hot Chocolate Fudge Delight
Served with mixed berry compote
OR
Strawberry Grand Marnier Cheesecake
Friday, February 22, 2008
Basket of fresh dinner rolls
~~~~~
Baked French Onion Soup
Caramelized onions simmered in a sherry flavoured beef stock, garnished with a garlic croutons and topped with Emmenthal cheese
OR
Smoked Salmon Rosette
Served with dill cream cheese, capers, red onions and fresh croutons
~~~~~
Lamb Shank “Osso Bucco” style
Served with Goat cheese polenta and seasonal vegetables
OR
Seafood Risotto
Italian rice simmered with white wine and garlic, flavored with saffron and served with a mixture of salmon, langoustine and sole finished with parmesan cheese
OR
Roasted Chicken Supreme
Stuffed with triple creme brie and fine herbs and served with potato Duchesse and seasonal grilled vegetables
~~~~~
Dessert Table
~~~~~
Coffee or tea
$28.95 plus applicable taxes and gratuity