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Club Walden

Food Wine & Sunshine

We are so thrilled to announce the outstanding turn out at our 2014 Food & Wine Festival. The event was such a huge success that we plan on making it an annual event. With over 275 guests at our Clubhouse this past Saturday, we want to send out a special thank you to the local […]continue reading

Sign Up for the Walden Food & Wine Festival – SOLD OUT

Join us Saturday, May 24th from 1-4pm for the First Annual Food & Wine Festival and awaken your senses at Walden. Enjoy live entertainment all afternoon as you sample the dishes and wines offered. The Festival will be held outside to take advantage of the summer weather we all have longed for and the beautiful […]continue reading

New Landscaping at Clubhouse

Yet another magnificent improvement on our clubhouse area! We have updated the landscaping at the entrance and it looks spectacular! Anything we can do to further your enjoyment from your very arrival! The location offers a natural beauty that is the perfect backdrop to your Club Walden. Our mission is to create a stunning entrance, […]continue reading

Dry Beef Age Program Day 35

Day 35 of our dry age beef program and we have some beautiful rib steaks ready to throw on the grill. These steaks have a wonderful irony taste that you only get form long ageing. We have also started ageing another prime strip loin and bone- in prime rib, stay tuned! Cheers Chef Petecontinue reading

Dry Age Beef Program Day 21

Day 21 and this strip loin has lost about 25% of its original volume, the meat is a much darker red and  has a pleasant nutty smell. We have to decided to cut  some 10 oz steaks so stop by and try one! Cheers Chef Petecontinue reading

Extra Ordinary Club Service

A close friend of mine and member of Walden had a luncheon yesterday at The Club in honor of her Mother’s 85th birthday. Her Mother has not been well and so my friends focus was on her Mother’s health as well as her own full time job. Since, I was available, I helped with planning […]continue reading

Dry Age Beef Program Day 14

Day 14  and our rib steak is starting to take on more color it has also lost about 1 pound of water weight .In the first 14-20 days,  enzymes that naturally occur in the beef break down the protein and fat strands, making them smaller; this helps with tenderness. They also give off gas as a […]continue reading

WWGA Opener

The WWGA ladies got the 2014 season started today with 25 ladies braving the cool temperatures.  These golf starved ladies are ready for a busy season of golf at Club Walden.  They would however like to have some warmer weather!  On a positive note the golf course is in terrific condition and carts were off the […]continue reading

Dry Age Beef Program Day 7

Well it has been one week and we are starting to see some changes to this rib steak. It  has shrunk ever so slightly, the meat is firm, there is no unpleasant odor, and the color has gone from red to a brownish hue.  I cannot wait to see what happens next! stay tuned  for next weeks report. Cheers, Chef […]continue reading

Chef Pete Features Lenten Specials

Throughout the season of Lent, Chef Pete will be featuring a variety of fish and seafood specials.  This is not your ordinary fish fry you may remember from your childhood, although he will feature a traditional fish fry platter!  Tonight he will feature a simple cup of soup or breaded lake erie perch for those who prefer to […]continue reading
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