Edition:
March 12, 2010
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St. Paddy's Day Party
The Country Club will be transformed into a wee bit of Ireland on Wednesday, March 17, when the kitchen will serve top quality corned beef brisket, boiled cabbage, roasted red potatoes, glazed carrots, Guiness black bean soup and apple pie with whipped cream for a special price of $9.95.
The evening will feature an Irish dance performance from the Claddagh Dance Studio in Murrieta at 6 p.m. Music for dancing will be provided by The DJ Company. Edna Lazo will prepare specialty drinks for the evening, which will include Shamrock Shooters, Emerald Isle Martinis and Nutty Irish Coffee and Green Beer.
Friday night menu
There will be two specials on the menu tonight at the Country Club, according to chef Mike Simpson.
• Fried Catfish with Creole Sauce will be served with rice pilaf and seasonal vegetables for $11.99.
• A 14 oz. charbroiled New York Strip with demi-glaze and sweet onion strings will be served with whipped potatoes and seasonal vegetables for $15.99.
Always available on Friday nights at the Country Club is a regular menu that includes two cuts of Roasted Prime Rib Au Jus - an 8 oz. cut for $14.95 and a 10 oz. cut for $18.95. The Baby Back Ribs with House Barbecue Sauce also comes in two sizes - a half rack for $12 and a full rack for $15.35.
Edna Lazo has mixed up a special drink this week for guests at the Country Club. It is MacIntosh Apple Martini and contains Vodka, Apple Pucker and Cranberry Juice.
Outdoor seating
Many guests will be pleased to know heaters have now been placed in the patio area so they have the option of eating outside, overlooking the Golf Course.
Friday night entertainment
Tonight's band is the ever-popular Ricky B and the Stingers. Ricky B is the founding member of the New York based "Freedom Brothers," a professional five-piece cover band/recording band with Columbia Records. Bassist Larry Brown, formerly of "The Other Half," joined Ricky 10 years ago. Drummer David Atwood was formerly with the band "America." Brett Cohen is a seasoned professional on lead guitar and vocals. The band plays classic rock, country and oldies in over 200 shows per year in many assorted venues.
Sunday Champagne Brunch
The Country Club Sunday buffet offers many culinary selections for diners' enjoyment, including a "build your own" omelet bar that includes sautŽed fresh mushrooms, onions, bell peppers, salsa, jalapeno peppers, bacon, ham, breakfast sausage and cheese.
In addition to the omelet bar, the special entrees this week are Italian Lasagna and Country Fried Steak with Sweet Onion Gravy. Sunday Brunch is served from 10 a.m. to 2 p.m.
Country Club hours
The Country Club is open Monday through Saturday from 6:30 a.m. to 3 p.m. Dinner is served on Fridays, beginning at 5 p.m. On Sunday, the breakfast menu is available from 6:30 to 9:30 a.m., with the buffet brunch served from 10 a.m. to 2 p.m.
Chef’s corner
According to chef Mike Simpson, the Creole Sauce the Country Club will serve tonight is a recipe, courtesy of chef Emeril Lagasse, that consists of sautéed onions, celery, bell peppers, tomato concassé, chicken stock and spices. Mike says he will “kick it down a notch” so all guests can enjoy the wonderful sauce.
Traditional Creole cooking has its roots in the 18th century when French colonists settled in the Mississippi River Delta, bringing with them centuries of culinary expertise, according to Mike. Spanish colonists who had settled the region a half-century earlier introduced peppers and spices, which came from the Caribbean, Mexico and Latin America. “Gradually, the separate cuisines integrated and Creole cooking was born, a unique blend of Spanish, French, African-American and Louisiana native Indian cuisine,” says Mike.
Over the course of the next several weeks, Mike will explain some of the more common French words and terminology used in everyday cooking.
• Mirepoix (mihr-a-PWAH) is a mixture of diced carrots, onions, celery and herbs that has been sautéed in butter or oil and used to season soups and stews. Sometimes mirepoix will contain diced prosciutto or ham to enhance flavor.
• Concassé (con-cass-eh) means to roughly chop, as in “concassé tomatoes.”
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