november 2013 quail's tale pages€¦ · new year’s eve dining tuesday 12/31/2013 5:30 pm to...
TRANSCRIPT
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QUAIL’S TALENovember 2013
G o l f S h o p : 6 9 7 - 4 6 5 3R e s e r v a t i o n s : 6 9 7 - 4 6 6 5O f f i c e : 6 9 7 - 4 6 6 0
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HAPPY BIRTHDAYkaren abateralph adkinsMichael aloechristine amygdalosshelly baileywilliam barkleyjeffrey bartonsloan bartondeborah bennettsean bennettangela bifferatokim bookdana bordley lecompteLouAnn carlsonbryn cokerthomas cooksusan coxjamie denmandebra derocilijohn ellis
stella feuersteinmickey fisherrandy foxb. lee gablerrichard gablereric gebhartgregory halloranjohn handssusan handsbenjamin hartmandylan hensleycalvin hudsonclay jestertrevor johnsonjanet kidds. william lauderbaughdavid lewkowitzglenn madararyan malloypete malmberg
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HAPPY BIRTHDAYfrancis mangubatcarter manneric mannsandeep mannmichael martinvenerando maximorachel mcclearylaura mestrosheila milankatie millerjonathan morroweileen nguyenrobert nicholskeely niebrzydowskiwendy petroskymary ralstonjoseph ryankyle satterfieldronald schaferamanda scotthaskell sherrillmaria shroyer
michael stonealyssa sweeneywilliam sweeneyfrancis tamesiskatherine tamesisterra taylormicaela thorogoodjane tinselyharry voshelljacob voshelljason waltherbradley wanstalljim watkinsstephen wedleleory whithamallison williamstanya williamscharles wiltchris yengosteven yienstkenneth young
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And the Winners are......
AugustDr. Bill Barkley
Ken HoganTony Saia
JulyEugene Sharp
Pem RosalScott Molaison
JuneNeil PostlethwaitEric SchaefferRalph Adkins
MayBill Bowden
Phil McGinnisJohn Edwards
SeptemberBarry Guerke
Wayne WoodzellRobert Hodges
OctoberDr. Andrew MercerMichael Westendorf
Dr. Edward Alexander lll
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FROM THE SUPERINTENDENT
As October comes to a close we are nearing an end to another great season on the golf course. We have finished our fall seeding and getting great results. We are still working on the new green edges with aerification and fertilization and they are getting stronger by the day. We have also started working on some bunker projects, removing contaminated sand and replacing with new sand. Some of the high grass areas are going to be adjusted and/or seeded for next year to improve playing conditions and help speed play. We will be applying our fall fertilizer soon and making our last fungicide applications of the year to help strengthen the turf for the winter. We are also looking forward to the fall Turkey Shoot which is always a blast so make sure to sign up at the golf shop!
Jason Cheek
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Book your Holiday Party at Wild Quail Golf & C ountry C lub during the Week (Monday through Thursday) or
Sunday and Receive a Discounted Price for your Party!
Parties size of 100 People or More:Receive 10% off Total Party Price
Parties size less than 100 People:Receive 5% off Total Party Price
C ontact Jessica Strever for Dates and TimesLimited Space so make your Reservation Today!
(302) 697-4660 or [email protected]
Offer expires Friday November 22, 2013
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NOVEMBER: 9th- John Kitchen Turkey Shoot 10 am shotgun
FROM THE PRRick McCal l Jr.
Winter Golf C ourse HoursWeekdays: 8:00 am to 5:00 pmWeekends: 7:30 am to 5:00 pm
Cal l the Golf Shop for more details! 302-697-4660
C ourse C losings are Subject to Change
DECEMBER: 8th- Ricky’s Open House and Balloon Sale
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Shop
Bal lon Sale & Open House
Sunday December 8, 201311 am to 3 pm
Select a Bal loon with your Purchase for a Chance at a Great Discount!
Anywhere from 20% off to a Free Purchase!Free Gift Wrapping!
C omplimentary Food & Drinks wil l be Available/
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2013 men’s Closing Results
1st Net
Ian Sydell &
Nate Thompkins
2nd Net
3rd Net
George Dennis &
Alan Kinnaman
Kevin Donnelly &
Dave Clapp
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2013 men’s Closing Results
2nd Gross
1st Gross
Gary Cecchett &
Kevin Shroyer
Charlie Parsons &
Tim Freeh
P lease repair al l bal l marks and replace divots!
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Support Our
TroopsOn behalf of Wild Quail Golf & C ountry CLub, I want to
express our great appreciation for those Members that came to our Sunday Brunch to make Holiday Cards to for our
Soldiers overseas. We appreciate your support tremendously!
Sincerely,
Teri Jackson
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Life is Journey....that starts and
ends with Family.
estate planning workshop
November 19, 2013
Starts at 9:30 am
RSVP: 866-252-8721
Open to the Public
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Thanksgiving Day Buffet
adults- $20.95 Children- $10.00November 28 2013
12pm to 4pm Special pumpkin bisque with cinnamon apple crisps & creme fraiche
winter greens salad with cranberry vinaigrettewaldorf saladholiday slaw
assorted cranberry relisheshome-baked breads & muffins
roasted brined &herb rubbed turkeyhoney glazed baked ham
assorted stuffingssweet sausage & herbeastern shore oysterscornbread & cranberry
turkey pan gravyholiday sides
caramelized butternut squashyukon gold mashed potatoesscalloped sweet potatoes
holiday green bean casseroledessert table
assorted holiday pies & confections
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New Year’s Eve DiningTuesday 12/31/2013
5:30 pm to 10:00 pm
Appetizers Chilled zing zang oysters $10.00 -splashed with bloody Mary mignonette
Warm brie, apple and pomegranate crostini $6.00 -with pomegranate glaze
holiday zesty shrimp $10.00 -broiled, tossed in horseradish, tomato & olive oil
sushi sampler $9.00 -Spicy tuna roll, salmon & cucumber roll & crab & scallion roll with soy, ginger, and wasabi dipping sauce.
soupsLobster stew $6.00 -with a hint of a sherry
Creamy caramelized vidalia onion soup $4.00
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New Year’s Eve DiningTuesday 12/31/2013
5:30 pm to 10:00 pm
saladsclassic caesar $4.00 -crisp romaine tossed in our house caesar dressing with parmesan crisps
holiday Bibb salad $4.00 -topped with sliced gala apples, spiced pecans, pomegranate seeds & raspberry vinaigrette
entreesgrilled surf & turf $32.00 -spice rubbed petite filet mignon and sweet jumbo shrimp, truffle whipped potatoes, and bourbon peppercorn glaze
espresso encrusted roasted tenderloin of beef $28.00 -beef, stout demi-glaze & truffle whipped potatoes
butter poached main lobster tail $31.00 -yukon gold potato crab rissole Stuffed with crab...........$35.00
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New Year’s Eve DiningTuesday 12/31/2013
5:30 pm to 10:00 pm
entreescrispy roast duckling $27.00 -wilted collard greens, mashed sweet potatoes and cherry port sauce
rosemary crusted rack of lamb $29.00 -with truffle whipped potatoes and pomegranate mint glaze
seared atlantic salmon $25.00 -with champagne veloute on bed of wilted spinach & truffle whipped potatoes
desserts
chocolate toffee trifle $5.00 -kahlua laced chocolate cake, toffee crunch and Chantilly cream
eggnog cream burlee $5.00 -Chantilly cream and hazelnut biscotti
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Santa Sunday BrunchSunday December 8, 2013
9:00 am to 1:00 pmAdults $12.95 Children $6.00
Under 3 are Free!
Assorted Danish MuffinsBagels with Cream Cheeses & Assorted Jams
Sliced Fruits & BerriesOmelet Station
Eggs & Omelets to Order with your Favorite ToppingsBelgian Waff les with Whipped Cream & Berries
Silver Dol lar Pancakes with Maple SyrupCrisp Bacon and Maple Link Sausage
Skil let Yukon Gold PotatoesFluffy Eggs McQuail
Honey Baked HamSanta’s Favorite C ookies
V isit our Golf Shop to Finish your Christmas Shopping!
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Annual Membership
Meeting
We want to hear your opinion! With your help, we can make 2014 fun and
exciting for everyone!RSVP :
302-697-4660 or [email protected]
Thursday November 14, 2013
7 pm to 9 pm
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Martini MenuHappy Hour Special
Wednesdays & Fridays 5 pm to 7 pm$7.00 Martinis
Pumpkin MartiniRum Chata liqueur, Vanil la Vodka, and Pumpkin Puree garnished with C innamon Stick
Pear MartiniPear Vodka, Amaretto, Splash of Sour Apple with a Sugar Rim & garnished with a Pear Wedge
Captain Apple Cider MartiniCaptain Morgan Spiced Rum and Apple C ider rimmed with Caramel and C innamon Sugar & garnished with an Apple Wedge
Chocolate MartiniBailey’s Irish Cream and Creme de C ocoa garnished with Chocolate Syrup
Cranberry MartiniVodka, Dry Vermouth. Orange Liqueur and Cranberry Juice garnished with a Lime
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Thursday Nights
1/2 Off Appetizers20% Off Drinks
starting November 7th starting at 5 pm
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TUESDAY NIGHTS!dine-in only
BOGEY BURGER SPECIAL $6.95 each
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Bridge
Meets Every Wednesdayat 9:30 am
Interested in joining? Contact Sandy Jones at
302-734-9679 or 302-270-0134
Ladies’
Join us for a day of great cards and fellowship!
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FORWednesdays5:30����������� ������������������ PM����������� ������������������ TO����������� ������������������ 8:30����������� ������������������ PM����������� ������������������ DINE-IN����������� ������������������ ONLY!
APPETIZERSSPINACH����������� ������������������ &����������� ������������������ ARTICHOKE����������� ������������������ DIP
with����������� ������������������ pretzel����������� ������������������ bread����������� ������������������ &����������� ������������������ warm����������� ������������������ tortilla����������� ������������������ chipsOR
STUFFED����������� ������������������ POTATO����������� ������������������ SKINScheddar����������� ������������������ jack����������� ������������������ cheese,����������� ������������������ bacon����������� ������������������ &����������� ������������������ green����������� ������������������ onions
ORCRIPSY����������� ������������������ ARTISAN����������� ������������������ PIZZA
fresh����������� ������������������ basil,����������� ������������������ marinara����������� ������������������ &����������� ������������������ mozzarella����������� ������������������ cheese
DESSERTSWARM����������� ������������������ APPLE����������� ������������������ DUMPLING����������� ������������������ &����������� ������������������ ICE����������� ������������������ CREAM����������� ������������������ WITH����������� ������������������
CARMEL����������� ������������������ SAUCEOR
CHOCOLATE����������� ������������������ MOUSSE����������� ������������������ CAKE
CRISPY����������� ������������������ FRIED����������� ������������������ CHICKEN����������� ������������������ &����������� ������������������ WAFFLEwith����������� ������������������ maple����������� ������������������ carmel����������� ������������������ sauce
GRILLED����������� ������������������ SIRLOIN����������� ������������������ WEDGE����������� ������������������ SALAD����������� ������������������ Crumbled����������� ������������������ blue����������� ������������������ cheese,����������� ������������������ tomatoes,����������� ������������������ red����������� ������������������ onion����������� ������������������
&����������� ������������������ choice����������� ������������������ of����������� ������������������ dressing
BALSAMIC����������� ������������������ CHICKEN����������� ������������������ &����������� ������������������ GRILLED����������� ������������������ VEGETABLES
grilled����������� ������������������ breast����������� ������������������ of����������� ������������������ chicken����������� ������������������ with����������� ������������������ balsamic����������� ������������������ glaze����������� ������������������ &����������� ������������������ garden����������� ������������������ fresh����������� ������������������ grilled����������� ������������������ vegetables
BRAISED����������� ������������������ BEEF����������� ������������������ BRISKETPan����������� ������������������ jus����������� ������������������ and����������� ������������������ smashed����������� ������������������ yukon����������� ������������������ gold����������� ������������������ potatoes
BAKED����������� ������������������ EGGPLANT����������� ������������������ PARMESANover����������� ������������������ angel����������� ������������������ hair����������� ������������������ pasta����������� ������������������ with����������� ������������������ basil����������� ������������������ marinara����������� ������������������ sauce
BEER����������� ������������������ BATTERED����������� ������������������ FISH����������� ������������������ &����������� ������������������ CHIPSwith����������� ������������������ coleslaw����������� ������������������ and����������� ������������������ boardwalk����������� ������������������ fries
SHARE AN APPETIZER OR A DESSERT
&CHOOSE TWO (2) ENTREES
Entrees
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Now Serving...
$2.00With a Shot of Rum: $5.00
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! !! !
Date NightSaturday Nights 5:30 p.m. to 9:00 p.m.
$60.00 Per Couple
Warm Brie and Gala Apple Crostini
with balsamic glaze
Bacon Wrapped Shrimpwith a pomegranate glaze
Winter Greenstopped with spiced walnuts, sun-dried
cherries, sliced Bosc Pears & raspberry vinaigrette
Classic Caesar crisp romaine with garlic croutons,
parmesan cheese and house Caesar dressing
Queen Cut Slow Roasted Prime Rib Cut to order with au jus & horseradish sauce
& baked potato
Broiled Crab Cakes a la Quailwith spicy louie sauce
Fresh Catch of the Day
Pan-Seared Salmonon bed of wilted spinach & champagne sauce
Crispy Roast Duck with pomegranate port sauce and
wild rice pilaf
Petite Filet Mignon chargrilled with blue cheese & bacon butter
Choice of Entree
Glass of House Wine & Dessert Tray
Choice of Salad
Soup Du Jour or Choice of Appetizer:
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SCAN THE CODE AND FOLLOW THE LINK TO SIGN UP TO RECEIVE OUR
NEWSLETTERS!!!!
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1HAPPY HOUR5-7 PM
2BREAKFAST 7AM-12 PM
DATE NIGHT
3 4
CLUB HOUSE CLOSED
5
BOGEY BURGERS! $6.95 DINE IN ONLY
6LADIES’ BRIDGE @ 9:30 AM
HAPPY HOUR5-7 PM
2 FOR $25
7LADIES’ NIGHTSTARTS @ 5 PM
8HAPPY HOUR5-7 PM
9JOHN KITCHEN TURKEY SHOOTSHOTGUN @ 10 AM
DATE NIGHT
10
BREAKFAST7AM-12PM
11
CLUB HOUSE CLOSED
12
BOGEY BURGERS! $6.95 DINE IN ONLY
13LADIES’ BRIDGE @ 9:30 AM
HAPPY HOUR5-7 PM
2 FOR $25
14ANNUAL MEMBERSHIP MEETING STARTS @ 7PM
LADIES’ NIGHTSTARTS @ 5 PM
15
HAPPY HOUR5-7 PM
16BREAKFAST 7AM-12 PM
DATE NIGHT
17BREAKFAST 7AM-12 PM
18
CLUB HOUSE CLOSED
19ESTATE PLANNING WORKSHOP @ 9:30 AM
BOGEY BURGERS! $6.95 DINE IN ONLY
20LADIES’ BRIDGE @ 9:30 AM
HAPPY HOUR5-7 PM
2 FOR $25
21LADIES’ NIGHTSTARTS @ 5 PM
22
HAPPY HOUR5-7 PM
23BREAKFAST 7AM-12 PM
DATE NIGHT
24BREAKFAST 7AM-12 PM
25CLUB HOUSE CLOSED
26BOGEY BURGERS! $6.95 DINE IN ONLY
27LADIES’ BRIDGE @ 9:30 AM
HAPPY HOUR5-7 PM
2 FOR $25
28ThanksgivingBuffet 12 pm to 4 pm
29HAPPY HOUR5-7 PM
30BREAKFAST 7AM-12 PM
DATE NIGHT
NOVEMBER 2013