P ARK C ITY C LUB

16 Pages·2010·1.89 MB·English

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Enjoy wines from all over the world, including crisp refreshing white
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Business Networking 10

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n f t s
O t e s r O M H e t a f f
From the manager
Our new lighter lunch menu is ready for your summer dining pleasure. And since
summer is here, we’re gearing up for increased member activity until Summer Certifi-
cates expire August 31, 2010. Certificates celebrating the Club’s 26th Anniversary are
reusable for every meal, excluding special events. We hope you will take advantage of
this special member privilege all summer long. Because these certifi-
cates may be used more than once, increased member usage of the
Club will, on occasion, require dining in rooms other than the Main
Dining Room. As always, window table seating is on a first-come,
first-seated basis.
Lobster Night and Crab Fest were a hit so we’re offering these special
events once more before fall. If you missed Lobster Night in May,
General Manager, Michael Davis
you can join us on Friday, July 23rd to enjoy a beautifully pre-
pared 2 lb. live Maine lobster. Crab Fest will be Friday, September 10th to round out
the summer.
Did you know Thursday’s $25 three-course Prix-Fixe Menu created by Executive Chef
Michael Gregory can be paired with wines for only $15? Depending on your dining
selections, James and Abdi will pair a wine to go with each of your three courses. If
three different wines are more than you bargained for, we also have several wines in
our cellar that do not appear on the regular wine menu. If you’re interested, just ask
the staff to tell you about some of these special wines next time you dine.
Have a safe, happy summer and I’ll see you at the Club!
Michael Davis CCM
greetIngS From the CaterIng DePartment
Christmas in July?
It is hard to think about the holidays when it is 100 degrees outside!
But, before you know it, December is going to arrive with all its
festivities. Don’t be caught off guard; start planning early this year.
Whether it is a company celebration or a small intimate family din-
ner, we have so many wonderful ideas for you to make it exciting,
beautiful and hassle free. Let the catering department at Park City
Hala Askar Club walk you through the hottest trends in food and table décor as
Catering Director
well as the perfect entertainment to make this celebration extra spe-
cial. Please call Hala or Risë to book your holiday party today.
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n f t s
O t e s r O M H e t a f f
memberShIP matterS
Who do you know in your circle of influence that would be a good membership candi-
date for Park City Club? The Club depends on member referrals to replace those indi-
viduals who leave through the normal attrition process. Sometimes all you need to do is
extend an invitation to those new neighbors, business associates and clients to join your
Club.
Have you considered how much the Club has to offer? In
addition to a la carte dining, the Club offers many special ac-
tivities including, Wine Dinners and Tastings, a monthly enter-
tainment series called Chautauqua, an Investment Club, plus
tours to special events around the metroplex. And if golf is
your game, you can always add the Dallas Fort Worth Society
to your membership. Bettina Bosell
Director of Membership
And don’t forget that summer certificates are valid now through August 31, 2010. This
is the perfect time to share the private club experience with your friends and promote
membership. Plus, you have a chance to win a trip for two to New York City including
three days & two nights hotel stay, airfare, tickets to a Broadway Show and $500 spend-
ing money if you sponsor 6 members by September 30, 2010. Plus, for every person you
sponsor, you will receive $350 a la carte food credit.

bettina bosell
Director of membership
laDIeS brIDge lunCheon CouPleS eVenIng brIDge
Tuesday, July 20, 2010
No Ladies Bridge in July
Tuesday, August 17, 2010
Monday, August 2, 2010
Dinner and Prizes
Lunch and Prizes $19.95++ per person
Call the MemberLine 214.373.0630 by the
$15.95++ per person
preceding Friday for Couples Bridge reser-
Call the MemberLine 214.373.0630 by the
vations or email [email protected].
preceding Thursday for Ladies Bridge reserva-
tions or email [email protected].
Cancellation Policy in Effect brIDge For
laDIeS brIDge CouPleS brIDge eVerYone
Congratulations
high high
May May
to our
Mary Ann Murray Barbara Reinhart & Alice White
recent
June June
Mary Ann Murray Martie Matthews & Doris Starker
bridge Winners
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i G s
n O O d p i r i t s
It is officially summertime here in Texas. As I write this article, the weather
forecast is predicting five 100 degree days in a row. A great way to forget the
heat and spend a nice summer evening inside is at the annual PCC “Summer
Wine Tasting”. Enjoy over twenty wines specially chosen to be enjoyed all
summer long, whether by the pool, a mountain cabin or a relaxing evening at
the Park City Club. We will be tasting wines from all over the world, including
crisp refreshing white wines, dry rosés and fruity reds perfect for warm weather
entertaining. The wines will be complimented by imported gourmet artisanal
James Burket cheeses and an array of delicious fresh fruits and berries. Please join us for
Dining Room Supervisor this fun and tasty event on Friday, July 9th.
Cheers!
James R. Burket
Cakebread Wine Dinner
PPaaggee 44
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l u b v e n t s
Father’s
Day
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f O k t y
r O M u r i t C H e n O O u r s
From our KItChen to YourS
As we enter into our hottest part of the summer, we naturally navigate to lighter and chilled foods.
Try our garden green salads along with our lightly seasoned main courses which are freshly pre-
pared with vegetables and fruits as the main ingredients. Ice cream and sorbet seems like the per-
fect ending for a good meal or an afternoon snack to help beat the summer heat. Very few people
even consider a soup, as soups have the mindset of being hot and hearty for a cold winter day.
A chilled soup can make a great accompaniment to any meal in the form of an appetizer, main
course or even dessert for the summer season. It can be strictly vegetarian or by adding meats
or seafood, you can turn a chilled soup into an enticing main course. Fruit and berries make
Executive Chef,
an incredible dessert or appetizer soup with ingredients such as wine, fruit juices, honey, mint
Michael Gregory, CEC
and ginger. Savory soups with vegetable juices and stocks with wine, vegetable purees, olive oil,
roasted garlic and vinegars make wonderful savory soups for the main course.
Chilled soups not only taste good and refreshing; most of the ingredients are an essential part of the daily recommended food
groups. They are fairly easy to prepare and only require a blender or food processor for the broth. The rest of the ingredients
can be chopped and diced with your favorite kitchen knife. Let me leave you with a recipe you can prepare in your own
kitchen:
CHILLED SPINACH WATERCRESS SOUP
2 T. (1/4 stick) butter
2 C. thinly sliced leeks (white and pale green parts only;
about 3 medium)
1 7- to 8-ounce white-skinned potato, peeled, diced
3 C. (or more) low-salt chicken broth
2 C. (packed) coarsely chopped watercress with some of
the stems plus small sprigs (for garnish)
1 C. (packed) baby spinach leaves
1 1/2 t. fresh lemon juice
2 hard-boiled eggs, peeled, chopped (for garnish)
Preparation: Melt butter in heavy large saucepan over medium heat. Add leeks and
potato; sauté until leeks are slightly softened but not brown, stirring often, about 5
minutes. Add 3 cups of chicken broth; bring to boil. Reduce heat, cover, and simmer
until vegetables are very tender, 10 to 12 minutes. Add watercress and spinach; stir
until wilted, about 1 minute. Cool slightly.
Working with 1 cup at a time, puree soup in blender until smooth. Transfer soup to large
bowl. Stir in lemon juice; season with salt and pepper. Chill until cold, about 2 hours.
Thin with more broth, if desired.
Ladle soup into bowls. Garnish center of each with hard-boiled eggs and small
watercress sprigs.
monDaY lunCh theme buFFetS
JulY 5 JulY 26 auguSt 16
Texas Barbeque Stir Fry Mediterranean
JulY 12 auguSt 2 auguSt 23
Stir Fry Made to Order Stir Fry
JulY 19 Sandwich Station auguSt 30
Southern Home Cooking auguSt 9 Made to Order
Stir Fry Salad Station
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t n C
u e s d a y i G H t H a u t a u q u a
Tuesday, July 27, 2010
“music of Your life”
Dr. rodney Pirtle
beth Weems Pirtle
Dr. Pirtle’s beginnings were in Coleman, Texas, where he was an all-state bas-
ketball player and honor graduate. He attended Texas A&M University on a
basketball scholarship and holds degrees from the University of Texas at Aus-
tin, Stephen F. Austin, New York University and most recently, Perkins School
of Theology. His wife, Beth, will appear with him using her background as
an educator of the hearing impaired enhancing the beauty and message of
his songs. He retired in June 1990 after 18 years as an administrator in the
Highland Park schools. Beth Weems Pirtle, originally from West Columbia,
Texas, is Ms. Texas Senior America 2003 and Ms. Senior America 2003 first
runner up. She won the national title of America’s 60’s in 1999 in the Beauties
of America Pageant.
Dinner: 6:30 – 7:30 p.m.
Program: 7:30 – 8:30 p.m.
$25.95++ per person
reservations required, call the memberline at 214.373.0630
Cancellation Policy in effect
Tuesday, August 31, 2010
lu mitchell
Prize Winning Singer & Songwriter
Lu Mitchell began her career in the late sixties by performing at the now-legendary Rubaiyat in
Dallas, Texas. She has appeared in concert throughout the United States and in Ireland. She is
in demand as an after-dinner entertainer. A prolific songwriter, Lu has become known for her
clever and witty social commentary. Her songbook Singing for Her Sanity contains sixty-five of
her best songs about TV evangelists, doctors, garage sales and anything
else that tickles her sense of the absurd in this land of Big Macs, Mam-
mograms and the Internet. She has eleven CD’s to her credit. A few
of her songs are: Mary Stuffed Her Boss in the Paper Shredder, Love
On the Internet and Uncle Ned Got Sold in the Yard Sale.
Lu will bring us this truth serum in person.
Dinner: 6:30 – 7:30 p.m.
Program: 7:30 – 8:30 p.m.
$25.95++ per person
reservations required, call the memberline at
214.373.0630
Cancellation Policy in effect
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STARTERS
Field Greens Salad
Clam Chowder
Caesar Salad
SECONDS
Steamed Clams
Oysters on the Half Shell
Oysters Rockefeller
Shrimp Cocktail
FFLLOOWWNN IINN LLIIVVEE!! INTERMEZZO
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ENTRÉE
2 Pound Live
Maine Lobster
Steamed to Order, Claws Cracked,
and Tail Split.
Served with Drawn Butter,
Parsley Buttered Potatoes,
Fresh Corn on the Cob and
Cole Slaw
Crackers and Bib
$49.95 ++ per person
FINALE
Reservations Required
Homemade Strawberry Short Cake
with Buttermilk Biscuit
214.373.0756
and Freshly Squeezed Strawberry
Juice, topped with
Gran Mariner Whipped Crème
Key Lime Pie
Warm Bread Pudding Topped with
Whiskey Crème Sauce
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Join CREW Dallas for lunch this summer!
July 21st– Dr. John Baen, University of
North Texas “Real Estate Outlook”
Date: Wednesday, July 21st
Park City Club
11:30 a.m. - 1 p.m.
Pre-Registration $50
Walk-in $55
August 18th– Andy Smith, Green Squared
“How to Compete with Green Buildings”
Date: Wednesday, August 18th
Park City Club
11:30 a.m. - 1 p.m.
Pre-Registration $50
Walk-in $55
Register on line at www.crew-dallas.org or contact the CREW office.
[email protected] Phone: [phone] Fax: [phone]
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