The Club 3Q Newsletter 2016

3 q 2 0 1 6 | t h e c l u b | 1

Quarterly Newsletter 3q | 2016

2 | t h e c l u b | 3 q 2 0 1 6

PIGGle WIGGle the club’s annual k Ickoff to football se a son

cookInG/soM seRIes cook InG cl a sses and uPcoMInG WIne dInneRs

calendaRs July-seP teMbeR 2016

club facts houRs of oPeR atIon and dInInG RooM s tandaRds

table of contents

General ManagerbRIan GReen

club Manager Vann caRteR

controllersteVe day

executive chefJaMes RIles

event services directorallIson caMbRe

clubhouse services Manager

Glenn Glass

Membership directoranna lacy McMaIns

Member Relations and Marketing Manager

cassIe Mccay

Instagram@theclubbham

facebookthe club, Inc.

Management team

We’re social!

GM and PResIdent’s letteRbRIan GReen and l aRRy d. thoRnton

stoRIes that Make us a le t teR fRoM doRothy b. hod Ges

chef q: hoW to sWeet safely a he althy note by chef bRIt tany GaRRIGus

club thuRsdays tunes and taPa s on the teRR ace, faMIly nIGht, ta s tInGs

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Michael Poundslindsay PuckettJason RogoffPatrick spragueJustin Weintraubcaroline Woodstom yeilding

david GermanyV. J. Graffeotim hennessey, Jr.eric hoffmanJordan hutchisonGaines livingstonWilson long

PR e sId en t

stephen faust

kitty brownWalton burchfieldPeter curtin Glenn drennenkrystal drummonddrew Gearhart

younG executIVe

boaRd

2 0 1 6

bRIan GReenboaRd of

GoVeRnoRs

James W. Porter IIPhilip c. Raymondlathrop W. smith, Jr.

youn G e xecu t IV e

R ePR e sen tat IV e

stephen e. faust

harry b. brock IIIWalter M. beale, Jr.nelson s. bean tony davisJeffrey I. stoneJames a. brunothomas G. luckie

PR e sId en t

larry d. thornton

V Ice PR e sId en t

fred Mccallum

secR e taRy

shirley salloway kahn

2 0 1 6

3 q 2 0 1 6 | t h e c l u b | 3

hello all. the club is a special place where memories are created with family, friends and business associates. With that in mind, the club’s focus is on improving annual events, creating new and exciting Member events and enhancing the overall dining experience in the restaurants. come out and celebrate the 4th of

July with us, as the team has added even more entertainment to the already successful celebration. In addition, we are hosting several Member events to include trivia night, family night, cooking classes, tunes on the terrace, scotch & cigars to name a few. follow the emails or website for dates on the upcoming events. new this year to the club is a program called “club within a club”. We are launching several new clubs within the next year, beginning with the Wine club. the Wine club, led by our sommelier, Rusty Worrell, is a great way for Members to experience all aspects of the wine world and meet other members through monthly educations and wine dinners. We have already begun to sign members up and will start the monthly events in July. as our new executive chef James Riles has been with us for a number of months, many of you have seen the fantastic changes to the menus in the Grill, the View and the signature. We have received numerous positive comments in all three restaurants concerning the new appetizers and entrées. In May, the Grill rolled out a different menu design with several new mouth-watering appetizers and entrées to choose from. however, do not expect to see the same items every time as the menu changes weekly. the View’s menu is best described as “southern sophisticated” or as the executive chef refers, “southern confused”. dinner at the View will be hard to compete with as the food and service are fabulous along with the best view in the city. let’s not forget, the signature on friday night has great entertainment and a new menu every week consisting of the freshest seafood and high quality steaks. Regardless whether it is a Member event or dinner with friends in our magnificent restaurants, the staff at the club is excited to have you come out and experience what we have to offer. We look forward to seeing you and hope to enjoy many great experiences with your family and friends.

sincerely, brian Green

GM/PResIdent letteRs

laRRy d. thoRntonGReetInGs felloW MeMbeRs. your board of Governors and leadership team are continuing to capitalize on every opportunity to enhance your “the club” dining and entertainment experience. I am so fortunate to be working with such an engaged group of caring leaders.We have an extremely busy beginning to this quarter with one

of our largest member events of the year, fourth of July partnered with thunder on the Mountain. We are excited to increase the level of attention focused on this fourth of July celebration and all member events and socials moving forward. the calendars are continuing to reflect new additions to your club, per membership request. as part of the club’s focus on Membership activity, our first club within the club was created. the club’s Wine club will begin on the 20th of July with a Winemakers dinner featuring kuleto Vineyards. be sure to reach out to Rusty Worrell if you are interested in getting involved in this club, allowing you the opportunity to intimately interact with your fellow wine connoisseurs throughout our fine membership roster. the club has been such a prominent part of the birmingham community for over 65 years. based on our roots surrounding entertainment paired with elite food service, I would like to take a moment to reiterate the historical significance of our club and its part in promoting arts and culture throughout our wonderful city. as our direction will be to increase our level of participation with the theater and arts, the club will facilitate wine dinners and transportation to and from select entertainment in birmingham. detailed information will be sent out over the next few months.the creation of experiences for our membership is the focus of both your board of Governors and leadership team at the club. I envision the club as your place for historical, current and future memories. Getting to know dorothy hodges and her family’s primordial role at the club has been especially rewarding for me over the past several years! so much so, that I asked dorothy to share just a portion of her “the club story” with the rest of us, and here is what she has to say:

PResIdentGeneRal ManaGeRbRIan GReen

A NOTE TO MEMBERSHIP letters to membership from youR GM and club PResIdent.

4 | t h e c l u b | 3 q 2 0 1 6

my memories of ‘’the club” go back before any building stood atop

Red Mountain. looking at our beloved club through the eyes of a child,

barely in school, when ‘’the club” opened, I am immediately brought

back to what was exciting at the time to a youngster. those are the

memories I would like to tell you about.

I remember going with my father, whom I adored, along the paths on

the steep side of Red Mountain, below what is now the patio, to see

the caves underneath where “the club” now stands. I remember the

big, black snake that ran across the path in front of us. I had my daddy’s

hand, so it was fun to see, not scary. dad told me how iron ore had been

mined in these caves to be used in making steel, that they were going

to have to be “shored” up so the weight of any building built above

wouldn’t make it collapse into them. I also learned the word “spelunker’’

that day. the big cave entrances seemed enormous to me, but, of

course, dad would not let me venture very far in to do any “spelunking”.

another day with dad that stands out in my mind was on the site of the

Main dining Room (now the signature Room). all that was there of the

dining room then were stakes set in a very wide circle in the dirt with

strings attaching them together. Inside that circle was a smaller circle of

stakes and string. the smaller circle was where the dance floor was to

be built. someone took a picture of dad standing between stakes that

marked the exact center of the Main dining Room, or was it of the dance

floor? or is the center of the dance floor the exact center of it all? I was

much older before I understood that years of hard work had preceded

getting to this point, but ground had been broken, and the excitement

of seeing dad’s vision become a reality had begun.

When “the club” opened, in the eyes of a seven year old, the finished

project was like a wonderland of color ... lighted dance floor,

golden-threaded curtains, lighted butterfly wall, a mother-

of-pearl grand piano in the Gold Room played by a pretty lady wearing

long white gloves, and a huge birdcage that stood in the corner of the

Gold Room for many years with several live, white doves inside (always

a favorite of kids). the color of shining gold seemed to be everywhere

including in the spectacular sunsets, and in the shining city lights at

night that became a bright background for the big band music, with

elegant adults in tuxedos and evening gowns of rainbow colors twirling

around the dance floor. I thought it was like the romantic hollywood

movie sets of the 1940’s, perhaps even more beautiful. today, big band

music always brings back for me the spectacular site of those early years.

the bartender would make red-colored “shirley temple’s” for my sisters

and me to drink with little umbrellas sticking out from them. then we

would watch in awe the lunch hour ladies, cigarette smoke curling in the

air above them, sitting around the bar dressed in their 19so’s attire with

huge hats on their heads, decorated with feathers, lace, and such. I think

there must have been an unspoken contest for who had on the fanciest

hat of the day. It was like an on going fashion show.

since I really did “grow up” at ‘’the club”, memories abound. I will save

more stories about the early years, and my dad, for another day. Perhaps

I will even tell you about my own evening gown swirling around the

dance floor in the 1960’s, then my own children’s “growing up” at “the

club”, and now the grandchildren also.

My wish for our members is that they, too, will make their own good

memories, and keep them going for future generations to enjoy “the

Jewel in birmingham’s crown” atop Red Mountain---’’the club, Inc.”; our

club. My dad would have loved to have met you all.

dorothy smith hodges

I

stoRIes that Make us

DOROTHY HODGESstoRIes that Make us

beInG the younGest of the club’s foundeR RobeRt s. sMIth’s thRee dauGhteRs,

3 q 2 0 1 6 | t h e c l u b | 5

I

chef q:

chef brittanytItleexecutive Pastry chef

tRaInInGJefferson state | birmingham, alchef diane o’lexa, doug & Janet allen, frank stitt

exPeRIence:o’lexas, angel’s cakes and confections, bottega

cookInG InsPIRatIonIn the kitchen with my aunt trisha. We are a baking family!

faVoRIte kItchen GadGettorch

Go-to InGRedIentPeanut butter

“MR. bush’s” Paleo soft & cheWy double chocolate cookIes

ingredients:1 cuP thIck alMond butteR (I used baRney butteR sMooth alMond butteR because

It’s sIMIlaR to thIck nut butteRs. If you use too oIly, the cookIes Won’t coMe toGetheR. ) 1 cuP coconut suGaR

1 eGG, WhIsked½ cuP unsWeetened cocoa PoWdeR

1 teasPoon bakInG soda1 teasPoon VanIlla extRact

PInch of salt1/4 - 1/2 cuP enJoy lIfe MInI chocolate chIPs

RecIPe:PReheat oVen to 350 deGRees. In a laRGe boWl, MIx toGetheR alMond butteR and coconut suGaR usInG a laRGe sPoon. then add eGG and MIx aGaIn untIl Well coMbIned. add ¼ cuP of cocoa PoWdeR at a tIMe. use youR hands to IncoRPoRate the cocoa PoWdeR Into the douGh. add all the cocoa PoWdeR and coMPletely coMbIne. add bakInG soda, VanIlla, salt and chocolate chIPs and coMbIne untIl eVeRythInG Is Well MIxed. (thIs should be a VeRy thIck douGh at thIs PoInt. If It’s not, you need a thIckeR alMond butteR.) use a cookIe scooP to scooP out aRound 2 tablesPoons of douGh and Make Into a Round ball. Place on sIlPat oR PaRchMent PaPeR lIned bakInG sheet. thIs douGh WIll cReate 13-15 cookIes that sIze. once you’Ve Placed all the balled douGh onto the bakInG sheet, use a foRk to PRess the cookIes doWn Just slIGhtly. If you PRess theM doWn too Much, they’ll coMe aPaRt When they bake so be caReful. Place bakInG sheet Into the oVen and bake foR 10 MInutes. let cool foR 5-10 MInutes and ReMoVe fRoM bakInG sheet to Place on coolInG Rack. enJoy! by: PaleooMG.coM

hoW to sWeet safely

a letter to the membership from executive Pastry chef, bRIttany GaRRIGus.

“ thanks to the growing production of websites

and literature dedicated to paleo baking and natural

ingredients, I have no problem learning the

science behind safe sweet preparation.”

have always had a sweet tooth , it runs in the family! While my aunt trisha was a baker and thoroughly inspired my baking habits, I was destined for a sweet life. My passion for baking and the art of pastry has been perfectly paired with a growing interest in clean eating and physical well being. I have been an avid gym and paleo follower for about 5 years now, as long as I have worked for you at the club! While I believe in a good old fashioned sweet tooth, I personally like to practice sweets with purpose. I love baking with ingredients that add all natural protein and vitamins, necessary ingredients to a healthy lifestyle. there are so many ways to “sweet safely.” thanks to the growing production of websites and literature dedicated to paleo baking and natural ingredients, I have no problem learning the science behind safe sweet preparation. for instance, a few months ago, Jeb bush visited the club and requested a chocolate paleo cookie. this was an easy request to follow thanks to my favorite paleo baking website, paleoomg.com. see the recipe below, that inspired my cookie for Mr. bush. I love this sort of challenge and encourage you to make

these requests when booking a private event as a member of the club. My daily goal is to be healthier, sweeter, and a more creative pastry chef for myself and each member of this club. thank you for giving me and my team this opportunity and we look forward to bringing the sweetest surprises for years to come.

Sweet Dreams!executive Pastry chef brittany Garrigus

6 | t h e c l u b | 3 q 2 0 1 6

EvEry Thursday ThE TErracE 5:30-8:30 PM

TuNEs schEdulE:

July 7 clOsEd FOr MaINTENaNcE 14 KurT & FrIENds21 TOdd & GrEG (scOTch & cIGar TasTING)28 KurT & FrIENds (MEMbEr + GuEsT sOcIal) auGusT 4 KurT & FrIENds 11 TOdd & GrEG 18 KurT & FrIENds (scOTch & cIGar TasTING)25 TOdd & GrEG (MEMbEr + GuEsT sOcIal)

sEPTEMbEr 1 TOdd & GrEG 8 PIGGlE WIGGlE (brad ryaN & GuEsT) 15 GrEG sTaGGs duO (scOTch & cIGar TasTING)22 TOdd & GrEG (MEMbEr + GuEsT sOcIal)29 KurT & FrIENds

club thuRsdays

EvEry ThursdayThE sIGNaTurE 5:30-8:30 PM

every thursday this summer, we will host tunes and tapas on the terrace. small plate dining service will be available as well as full bar availability. check out this quarter’s lineup below. Make this a perfect excuse to start the weekend with good food, great music, and perfect company with the best view.

our club family night will be held every thursday of the summer through october 27th. the evening will consist of a family friendly activity and buffet. our house dJ, brandon dunn, will be mixing all of our favorite tunes for a dance party on the signature light-up dance floor three weeks a month. one specialty week will be saved for a unique club activity that will be announced on the club calendar and each Monday in our weekly membership update. to participate in this club favorite, make a dining reservation for thursday night online or call 323-5821. casual attire - denim Permissible. adults: $19++ kids 12 and under: eat free

Please note, this schedule is subject to change. see the website calendar for our most up to date details.

Family Night

Tunes & Tapas

K KurT & FrIENds

GrEG sTaGGs TOdd cOdEr

T a P a s

T u N E s

FaMIly NIGhT schEdulE:

July 7 clOsEd FOr MaINTENaNcE 14 dJ braNdON 21 dJ braNdON 28 Tbd auGusT 4 Tbd11 dJ braNdON18 dJ braNdON25 dJ braNdON

sEPTEMbEr 1 Tbd 8 dJ braNdON (PIGGlE WIGGlE) 15 dJ braNdON22 dJ braNdON29 Tbd

Please note, this schedule is subject to change. see the website calendar for our most up to date details.

3 q 2 0 1 6 | t h e c l u b | 7

PIGGle WIGGle

Tunes & Tapas

Kkick off the football season with the club’s annual PIGGle WIGGle.

TOdd cOdEr

T a P a s

FaMIly NIGhT schEdulE:

July 7 clOsEd FOr MaINTENaNcE 14 dJ braNdON 21 dJ braNdON 28 Tbd auGusT 4 Tbd11 dJ braNdON18 dJ braNdON25 dJ braNdON

sEPTEMbEr 1 Tbd 8 dJ braNdON (PIGGlE WIGGlE) 15 dJ braNdON22 dJ braNdON29 Tbd

ick off football season at our annual Piggle Wiggle! this has consistently been a favorite of our club, as all week we update membership with photos and videos surrounding the pig roast and its preparation. this is a great tradition to bring our club together to celebrate a huGe part of our southern lives, football season. this will be held during our summer family night schedule on thursday night, September 8th, from 5:30 PM - 8:30 PM.

H o w t o m a k e a r e s e r v a t i o n : ONLINE: online, when logging in to the website under your member account, make an event reservation for “PIGGle WIGGle.”

BY PHONE: you may place a phone order by calling (205) 323-5821. If ordering by phone, please be prepared to give the following information:Member number, number of adults, children (ages 8-12) and children (ages 7 & under)

P r i c e : adult: $20 ++children (ages 8-12) $10 ++ children (ages 7 & under) Free

F e a t u r i n g T u n e s b y : three on a string: the terracedJ brandon: on the signature stage

Ot h e r En t e r t a i n m e n t : face painters, balloon twisters, inflatable football toss, game viewing area and more!

Ca s u a l F a m i l y A f f a i r : you and your guests may wear casual clothes including denim, shorts and sandals. this is a family-friendly event but all children must be accompanied by an adult at all times.

Op e n Se a t i n g : there are no assigned areas or tables. you will be free to enjoy all areas of the signature, Gold Room, and terrace. seating will be limited and with your reservation you are not guaranteed a table or chair.

Me n u :Whole Roasted PIG

boutIque sausaGe GRIllInG statIons WIth assoRted MustaRds and

hot sauces

south of the boaRdeR statIon WIth chIcken and steak faJItas, chIPs &

queso, RIce and beans

tuRkey leGs, baked beans, cole slaW, Potato salad, onIon RInGs,

coRn on the cob

hot doGs WIth accoMPanIMents

cobbleR, banana PuddInG, cookIes, bRoWnIes, and Ice cReaM noVeltIes

WateRMelon salad ½ cup medium diced watermelon¾ cup arugula3 tablespoons red wine vinegar1 table spoon honey3 tablespoons extra virgin olive oilsea salt and cracked black pepper to taste

toss together and serve right away.

T

O

cookInG/soM seRIes

cook at the club upcoming cooking classes, featuring youR kItchen

suMMeR WIne dInneRs and WIne club hosted by your sommelier: Rusty Worrell

he club Wine club kickoff was June 15th and largely successful. that evening, almost 65 club members signed up to pay a nominal dues fee for access to the club’s first, club within the club. this Wine club will bring members together, highlighting their interests and passion

surrounding the wine industry. If you are interested in this, please contact Rusty Worrell at 326-6990 x111 or [email protected]. upcoming wine dinners are below. for reservations to any of our club wine dinners, please call danna in the View at 326-6990 x155.

8 | t h e c l u b | 3 q 2 0 1 6 *calendaR eVents aRe subJect to chanGe. Please see ouR onlIne calendaR foR Most uP to date detaIls. *calendaR eVents aRe subJect to chanGe. Please see ouR onlIne calendaR foR Most uP to date detaIls.

Sa v e t h e d a t e s :best of tailgating: august 9th Jams and Jellies: october 11th Wild Game: september 13th holiday baking: november 11th

[ Members of the Wine club will receive advance notice of wine dinners prior to the general membership. ]

kuleto Vineyards, Winemaker’s dinner with dave lattin: July 20th fritz Winery owner dinner with clay fritz: september 7th

Sa v e t h e d a t e s :

ur cook at the club series has been very well received, becoming a home to a wide range of membership that has made this a monthly tradition with friends; (shout out to Ms. susan Markem and crew!) since initiating this series in february with our sushi demonstration, we have learned proper crawfish etiquette, easy ways to tell whether you are buying the freshest tuna, how to properly steam muscles and easy tricks to make your very own homemade pasta. With four classes to go, we are making this class schedule even more interactive

with very intimate opportunities to interact with other members and your executive chef James Riles. following each class you will receive instructions from personal recipes from our kitchen that can serve as a lasting impression in your cook books. for just $20++ a class you recieve drink pairing, cooking instruction, interactive elements, and plating techniques. save the dates below and come see what all the hype is about. to participate, make an event reservation online for each cooking class separately or call Mary hogan at 326-6990 x171.

featured Recipe at our summer seafood class: by chef RIles

July

s M t W t f s

1 2

3 4 5 6 7 8 9

10 11 12 13 14 15

17 18 19 20 21 22 23

24 25 26 27 28 29 30

31

the entIRe club WIll be closed

foR the fouRth of July holIday

fouRth of July celebRatIon

Gates open at 6:00 PM a ticket is required

for entry.

16

oRchestRa seRIesthe signature

Just friends band

Jazz seRIesthe signature

force of nature band


lois Glasser


Just friends band

fashIon shoWthe ballroom

soft surroundings

oRchestRa seRIes the signature

Just friends

faMIly nIGhtdJ brandon

tunes & taPas on the teRRace

todd & Greg

with scotch & cigars tasting



kurt & friends

neW MeMbeR oRIentatIon

faMIly nIGhttbd


kurt and friends

MeMbeR/Guest on the teRRace

complimentary house wine / beer and hors d’oeuvres

kuleto VIneyaRds, WIneMakeR’s

dInneR WIth daVe lattIn

the View

3 q 2 0 1 6 | t h e c l u b | 9*calendaR eVents aRe subJect to chanGe. Please see ouR onlIne calendaR foR Most uP to date detaIls. *calendaR eVents aRe subJect to chanGe. Please see ouR onlIne calendaR foR Most uP to date detaIls.

the sIGnatuRe and GRIll WIll be closed foR MaIntenance and uPkeeP July 6th-9th. the VIeW WIll ReMaIn oPen duRInG ReGulaR busIness houRs.

auGust

s M t W t f s

Jazz seRIes the signature

Goodfellas

buRGeRs & bReW the signature


edd Jones


lois Glasser


Just friends


edd Jones

1 2 3 4 5 6

7 8 9 10 11 12 13

14

21

15 16 17 18 19 20

22 23 24 25 26 27

29 30 3128

tRIVIa challenGe the ballroom

WIne tastInG sensory perception and

wine tasting.

For Wine Club Members Only


Game day In style

10 | t h e c l u b | 3 q 2 0 1 6 *calendaR eVents aRe subJect to chanGe. Please see ouR onlIne calendaR foR Most uP to date detaIls. *calendaR eVents aRe subJect to chanGe. Please see ouR onlIne calendaR foR Most uP to date detaIls.

faMIly nIGhttbd

tunes & taPas on the teRRacekurt and friends

cookInG class best of tailgating



todd & Greg





kurt & friends



todd & Greg



Lobst e r Festcome enjoy a local brewery

tasting tour in the signature with specialty brews and build-your-

own burger options, for one night only.

Burg e r s & BrewauGust 22nd | the sIGnatuRe

sePteMbeR

s M t W t f s


Just friends

18


edd Jones


lois Glasser


Just friends

1 2 3

4 5 6 7 8 9 10

11

26 27 28 29 30

19 20 21 22 23 24

25

12 13 14 15 16 17

lobsteR fest the signature


edd Jones


town & country

3 q 2 0 1 6 | t h e c l u b | 11*calendaR eVents aRe subJect to chanGe. Please see ouR onlIne calendaR foR Most uP to date detaIls. *calendaR eVents aRe subJect to chanGe. Please see ouR onlIne calendaR foR Most uP to date detaIls.

faMIly nIGhttbd


todd & Greg





Greg staggs duo

faMIly nIGht, dJ bRandon


todd & Greg



PIGGlE WIGGlE

faMIly nIGhttbd

tunes & taPas on the teRRace kurt and friends

cookInG class Wild Game

Gold Room/terrace

club closed foR laboR day

tRIVIa challenGe the staterooms

fRItz WIneRy oWneR dInneR WIth

clay fRItz

the View

save the date for lobster fest! a celebration of the sea. Menu by our

seafood expert, chef James Riles.

sePteMbeR 19th | the sIGnatuRe

Lobst e r Fest

1 2 | t h e c l u b | 3 q 2 0 1 6

July 4th- July 4th celebration

august 22nd- burgers and brewseptember 8th- Piggle Wiggle september 19th- lobster fest

october 4th- Reservations open for thanksgiving october 14th- Member/Guest fall fling

october 18th- Reservations open for new year’s eveoctober 24th- Pumpkin carving

november 24th- thanksgiving feastdecember- Jingle bell buffet { dates to be announced }

december 31st- new year’s eve

Sa v e t h eDa t e

the Grill No Reservations Accepted205-326-6990, ext. 133

casual attIRe, denIM PeRMItted

Monday – thuRsday 11:00 aM – 9:00 PMfRIday – satuRday 11:00 aM – 10:00 PM

the signatureReservations Suggested205-323-5821

coat & tIe RecoMMended

Monday – fRIday 11:00 aM – 2:00 PM

fRIdays & eVeRy 3Rd satuRday5:00 PM – 10:00 PM

thuRsday faMIly nIGht 5:30 PM – 8:30 PM

live Music every friday, every 3rd saturday night, and tuesday-friday for lunch

the ViewReservations Suggested

205-251-1664

sMaRt busIness casual, no denIM PeRMItted

Monday – satuRday 5:00 PM – 10:00 PM

live Music on friday and saturday night

onlIne ReseRVatIons dining and event reservations can be made online at www.theclubinc.org. once you log in to your online account, click the word “Reservations” to the left side of the screen. choose the desired date on the calendar and follow the directions to complete your reservation. you will receive an email confirmation.

scheduled club closInGs Monday, May 30th – all day tuesday, July 5th–all dayMonday, september 5th- all dayfriday, november 25th – all day saturday, december 24th – all day Monday, december 26th – all daythe signature and the Grill will be closed July 6th-9thfor maintenance and upkeep in the Grill and main kitchen.

The Club 3Q Newsletter 2016

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Transcript of The Club 3Q Newsletter 2016