October - December 2019 Newsletter

Food for Thought By Carla Hull

Chef's

P ack up your appetites and join us for our brand new, out of this world, Wine Passport Dinner Series. Enter the chic atmos- phere of the Grove Room and take pleasure in your taste buds’ journey with every bite and sip of the beautiful pairings created by Chef Dominick and our month’s featured sommelier.

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CHEF DOMINICK’S COOKING TIP Use the Right Oils When Cooking

KITCHEN HAPPENINGS During the past few months, your culinary team was extremely busy. Our team works throughout the summer creating new menus, evaluating and developing team members’ skills and encouraging creativity and passion for their craft. We continue to evaluate operations to ensure consistency, quali- ty and to exceed member expectations. Returning events for the upcoming season • Member Cooking Classes • Junior Cooking Classes • Chef Table Dinners • Pop Up Dinners • Wine and Food Pairing Events • Culinary Team Dine Around • Iron Chef Competition Only use Extra Virgin olive oil to finish a dish or for dressings. These oils are too expensive to use for high temperature cooking. Using straight olive oil for cooking will overpower the dish and take over the flavor of the item being cooked. It is important to remember a few tips when cooking with oil. Different oils smoke at different temperatures and cooking oils can alter the taste and flavor of your dish. High temperature cooking is best with oils such as canola, avocado oil, almond oil, corn oil, canola oil, grapeseed oil, peanut oil, safflower oil, sesame oil and sunflower oil. Some oils you may want to mix with canola as to not overpower the dish. For example, when stir frying, straight sesame oil can be overpowering, I recommend cutting it with canola oil.

Our limited seating will make you feel as if you could be anywhere in the world, while being surrounded by close friends and neighbors. The first of our Passport Dinner Series will be on November 8, so keep your eyes open in October for the menu. Join us for three of our blissful adventures and receive an engraved wine opener, join in for six to receive a pair of champagne glasses and those who travel with us for all nine dinners in the series will receive a sommelier selected bottle of wine. Pull out those passports, and call Marcia to guarantee your spot on this exciting journey through the wonderful world of wine. Seating is limited! Speaking of wine, I mentioned in my last article that I was working on my second WSET (Wine and Spirits Education Trust) exam. I am proud to say I passed, and by doing so I am awarded the great pleasure and excitement of advancing our wine selection at Boca Grove. Furthermore, I give you the opportunity to treat your friends and neighbors to sips of exquisite va- rietals specially selected for our members through our Friday Night Flights specials. Ladies, mark your calendars for October 10 as it is our upcoming Ladies’ Night in Chippers Sports Bar. It is the perfect place to enjoy cocktails and hors d’oeuvres with the company of your fellow glamorous Grove Gals. Gen- tlemen, we did not forget about you, so join us on Oc- tober 17 to indulge in Chef Dominick’s mouthwatering prime cuts of steaks, tantalizing pours of scotch, bourbon, and robust red wines. Finish the night off with a drag of a cigar on the upper veranda surrounded by friends. Both Stag Night and Ladies Night will be offered month- ly, Ladies Night will fall on every second Thursday of the month and Stag Night will follow the monthly Board Meeting each month. So, if you miss October, there will be plenty more opportunities to attend one of our loved communal soirées.

Vision Inspire and enable members to enjoy every day of their lives.

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