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Club Walden

Pigging Out

With the start of summer season we think about the great parties planned. Well we have one cooking today. Our traditional Pig Roast.  Talk about fun! This guy will be spinning for 5 hours slow cooked to perfection. Can’t wait to dig in.continue reading

St. Patty’s Day – Celebration at the Club

Chef Pete and his talented culinary team can’t wait for spring ~ so many holidays to celebrate with friends, family, and good food!   St. Patrick’s Day   You’ve heard the saying everyone is Irish on St. Patrick’s Day! Grab your green and come over to the Club for a festive St. Patrick’s Day buffet! […]continue reading

Friday Night Specials

Why don’t you swing by the club tonight to feast your eyes on these specials….wow! February 8, 2013 Shrimp bisque, rye whiskey 4/6 Iced or BBQ Malpeque Oysters, (nova scotia) 3ea. Pickled Herring in Cream, toasted rye bread 5 Bacon Wrapped Waterchestnuts, brown sugar & soy sauce glaze 5 Shrimp and Red Cabbage Salad, lemon, parsley, […]continue reading

Friday Night Specials at the Club -John Chapman in the Bogey Bar

                            Clubhouse Specials                       January 25, 2013   Crab & Corn Chowder, 4/6 Iced or BBQ French Kiss Oysters, (nova scotia) 3ea. Pickled Herring in Cream, toasted rye bread 5 Heritage Pork Pâté, celery root salad, whole grain mustard 5 Warm Salad of Winter Vegetables, pumpkin seed oil dressing 9 Chicken Cacciatore, soft polenta 7 Endive […]continue reading

Brown Bag Wine Dinner

On January 19 join your Club Walden friends for the Merlot Brown Bag Wine Dinner. Bring a bottle of your favorite Merlot, and enjoy hors d’oeuvres and a paired three course meal. Hors d’oeuvres will begin at 7 p.m. followed by dinner at 7:45 p.m. Cost is $35 per person++ for the following delicious menu: […]continue reading

Quattro Cup – Huge Success

Good Afternoon Mitch, Thanks so much for your assistance in making the event a huge success. Everyone was very pleased with attention to detail. Mitch did a great job handling the requirements for an official tournament and last minute adjustments to the teams. Pete did an excellent job and the food was delicious.  Many compliments […]continue reading
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