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February 2021

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February 2021 FEBRUARY 2021 SCOREwww.hendersonvillecc.com PRESIDENT’S MESSAGE While we can never be quite certain that the groundhog will see his shadow on February 2nd, we do know that the Club has reopened after its normal two-week January break. I am pleased to announce that the Board has authorized two previously approved projects to move forward in 2021. The first project is the long-awaited lifting of the clay tennis courts. While the hard courts were resurfaced in 2016, the clay tennis courts have never been lifted in over 30 years. With the increased amount of play; from League teams to junior programs to holiday round robins, this project is long overdue. To give you a better perspective, close to 60 tons of clay will be brought in to complete the project. While we have been put on the vendor’s spring schedule, the timing of completion is totally weather dependent. Kiki Matthews The second project that we are excited to announce is the construction of a set of Forward Tees on the golf course. This addition will better enable golfers of any age to play from a set of tees best suited to their driving distance. It will allow players to play faster, have more fun, and increase the likelihood that they will continue to play. Forward Tees will be constructed on the majority of holes. Work will commence in the spring with the hope that the tees should be playable by July 4th. Please keep in mind that not only will there be new colors for each set of markers but also a new scorecard covering each of these USGA rated tees once this project is completed. I want to thank you in advance for your support of these two projects. Please keep in mind that as these get underway, your usual routines may be temporarily interrupted; but in the end, both will be well worth it. Valentine’sFriday and Saturday, February Dinner 12 & 13 Dine-In Only | 5:00pm-8:00pm $44++ Per Person Starters Wild Mushroom-Brie Bisque Blue Ridge Mushroom Melange Beets and Bleu Cheese Baby Cellar Beets, Fresh Cress, Bleu Cheese, Hazelnut-Shallot Vinaigrette Entrees Duck Breast à l’Orange Pan-Seared Maple Leaf Duck Breast, Kabocha Squash Puree, Orange-Poultry Demi, Smoked Pear Compote Miso Seabass Miso-Honey Glazed Seabass, Butternut Squash, Mushrooms, Hericot Verts, Truffle Jus Grilled Filet of Beed Tenderloin All natural Beef Filet served with Roasted Garlic potato puree, French Green Beans, Cowboy Butter Cheese Butter, Concentrated Tomato Demi Glace Desserts Vanilla Bean Creme Brulee Cheesecake Petit Creme Brulee Cheesecake, Cassis Coulis, White Chocolate Dust Chocolate Torte Flourless Chocolate Torte, Strawberry Syrup, Toasted Marshmallow MANAGER’S MESSAGE A year after first hearing the word coronavirus, we, and I mean all of us, have learned how to adapt, at least temporarily, to new ways of life. The governor shut the state down on St. Patrick’s Day last year but by March 17, most people had already significantly changed their patterns.A year later we have all been through so much and every day I’m talking with Members who’ve just been vaccinated. It’s almost over. Right? As the Club staff and I and plan for 2021, we still don’t know how we will phase out of Covid conditions. But a few things we know for certain: golf, pool, tennis, to-go food, and outdoor dining will all do well in 2021. So, we are planning around those certainties and staying flexible about adding Grill dinner, Clubhouse lunch and group events. I think by summer we might be pretty close to normal- a new normal. But we still don’t know what the new normal will look like. We also Anthony Chelena know that last year we really, really enjoyed the space under the tent and we want to somehow continue that style of service. We are working on ways to make it a permanent offering. The CARES Act of 2020 was helpful to the Club and we think the stimulus plan passed at year end will be helpful as well. But the most important stimulus our Club needs every year is new Members who join us to replace those who leave the Club- usually due to age. And last year was very good in this category too. Thank you to all the Members who have sponsored a new Member in the last year and welcome to our newest Members. With your help, I think the positive momentum will continue in 2021. 2021-2022 DUES BILLING Have you been interested in changing the schedule and frequency of your dues billing? Maybe you are monthly and want to change to annual. The time of year for these changes is fast approaching. Please let the office know by March 15 if you want to make any adjustments to your dues billing cycle. Call Rita at 828-692-2262 ext. 114. GRILL TUESDAY WEDNESDAY TWO-FOR TUESDAY WEDNESDAY WING SPECIAL Every Tuesday in February, enjoy delicious Chicken The Grill is once again offering the Wednesday, Wing Fajitas for two. Start with some chips and salsa then dig Special every week from 11:00am-3:00pm, available for into a sizzling skillet of chicken, bell peppers, onions and dine-in or to-go. flour tortillas. If this isn't love, I don't know what is. All Enjoy wings by the dozen for $7.00++, available bone-in or fajitas are served with guacamole, sour cream and salsa boneless, tossed in Buffalo sauce or served plain. Wings verde, available for dine-in or to-go for $18.00++. come with celery and your choice of ranch or bleu cheese Call 828-6925-2261 ext. 125 for Two-For Tuesday Takeout dressing on the side. orders. GRILL FRIDAY SUNDAY FRIDAY LUNCH SANDWICH SPECIAL SUNDAY BLUE PLATE SPECIALS IN FEBRUARY Each Friday at the Grill, look forward to the $9.00 lunch sandwich special. All sandwiches are served with chips Sunday Lunch Blue Plate Specials are back at the Grill for and are available for dine-in or to-go. another month. Be sure to stop by or call for to-go so you can enjoy these Sunday meal favorites each week. Call 828-692-2262 ext 125 for to-go. Sundays | 11:00am-3:00pm Friday, February 5 828-692-2262 ext. 125 CLASSIC AMERICAN BEYOND BURGER Sunday, February 7 7 ounce Vegetarian Beyond Burger, American Cheese, Lettuce, Tomato, Onion, Pickles and Mayonnaise on MAPLE-BACON FIRE-ROASTED CHICKEN | $10 Brioche Grilled Chicken Breast, Melted Swiss, Carrots and Roasted Potatoes Friday, February 12 Sunday, February 14 GRILLED CHICKEN PESTO PANINI Grilled Chicken Breast, Sundried Tomato Pesto, Garlic FRIED SHRIMP BASKET | $12 Aioli, Provolone Cheese and Caramelized Onion on a Fried Shrimp, Fries, Hush Puppies and Cole Slaw Pressed Hoagie Roll Sunday, February 21 Friday, February 19 CHOPPED BBQ | $11 BLACK AND BLEU Chopped Que, Baked Beans, Macaroni and Cheese and Blackened Ground Chuck Burger, Bleu Cheese, Red Cole Slaw Onion, Mushrooms and Bacon on Griddled Brioche Sunday, February 28 Friday, February 26 BEEF STEW | $10 TURKEY PANINI MELT Beef Stew, Buttermilk Whipped Potatoes and White Bread Smoke House Turkey Breast, Spinach, Swiss Cheese Apple Wood-Smoked Bacon and Dijonaaisse on a JJ Cassone Roll MAIN CLUBHOUSE How about them Lobsters? We FEBRUARY CLUBHOUSE SPECIALS finished off our first month of 2021 NC TROUT with one of the bestideas we had in Trout Schnitzel, Dill, Mustard Demi, Yam Puree, 2020. Lobster Night. Watching our Chef’s Vegetable, Omi’s Butter Culinary Team bring in 150 live lobsters,cook them, package them KOREAN BEEF STIR FRY and serve them is a sight to be Hanging Tenderloin, Crispy Rice, Scallion, Gochujang seen. And judging by your PORK OSSO BUCCO feedback, they were as good as Jimmy Red Grits, Natural Jus, Spinach, they looked. Sweet and Sour Mushroom Patrick Necessary Picking a featured wine each month is something I truly enjoy. My goal is to find aquality wine that has good value. This can be a wine that no one has ever heard of or a wine that you can find at your local Ingles. This month is definitely the latter as we will be featuring a wine that has been the number one selling Chardonnay in the USA since 1982. Kendall-Jackson, Vintner’s Reserve Chardonnay is still one of the best Chardonnays with the broad California label designation and it continues to be a crowd pleaser. HCC TO-GO DId you know that you can pick up delicious Clubhouse eats curbside every Wednesday through Saturday? Chef Steve and his team of culinary experts are listening to what the Members are saying and have updated the menu yet again. Take a look at some of the new items that you can expect to see on the To-Go Menu this month below. Place your orders by calling the Main Clubhouse at 828.692.2261 and schedule your curbside pickup from 4:00pm-6:30pm. Want to view the whole to-go menu online? Go to the FEBRUARY WINE OF THE MONTH hersonvillecc.com homepage and look for the HCC To-Go icon. Click on the block and see all that is being offered Kendall-Jackson, Vintner’s Reserve Chardonnay this month. Jackson Estate, California SPINACH SALAD $7 glass | $26 bottle Tween Spinach, Candied SC Pecans, Apple Brulee, 90pts Wine Enthusiast Shaved Red Onion, Feta and Remoulade Vinaigrette | America’s #1 selling Chardonnay for 26 years and 9.75 counting! It’s no wonder Vintner’s Reserve Chardonnay is PORK OSSO BUCCO our most popular release.
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