Chef's Corner - September 2018

Dear Members,

Just a quick hello to share my gratitude and excitement for the opportunity to work for a club that has been in my backyard for decades. 
This fact has given me ambition and drive to promote an herb garden (which has already been started) and, as you will see by early spring, a significant vegetable garden on the property.  Our plan is to provide satisfaction and enjoyment to our members in knowing that their food has deep roots on the property. 
As we move forward I hope to improve on your daily experiences. In the future you will see more menu changes to reflect locally sourced items. We will be trying lots of new avenues to enhance your experience and we greatly appreciate your opinions and feedback, both positive and negative. Please take the time to share your thoughts on how we're doing. I want to thank all of you who have taken the time to complete surveys and hope you will continue to provide guidance in the future.
Please do not hesitate to contact me with any questions or concerns via email at

You will also find below a simple recipe from my kitchen to yours, which we will be featuring monthly.   This one is great with burgers, fish, chicken or even by itself for a delicious and nutritious lunch.

See you at the club!

Chef Rick Gianelly

Napa and Fennel Salad
Serves 6
1 small head napa cabbage (sliced thin)
2 bulbs fennel (sliced thin)
¼ cup  pink peppercorns (crushed)
¼ cup  white balsamic vinegar
1/8 cup extra virgin oil
S & P to taste
Combine well and serve immediately

Jan 2021 Priced