Lady Open and Doggy Dip 2018

Our families and pups had a great time on the course, in the lakes and in the pool a little over a week ago. A little video to celebrate this event. 

 https://www.youtube.com/watch?v=SC3bwtJACDE&feature=youtu.be

Breakfast With Bunny/Easter Brunch

Not to late to reserve your spot with Breakfast with Bunny and Easter Brunch at the club. Chef Brian and his culinary team have a scrumptious display of your Breakfast and Dinner favorites!

Upcoming Events in the Mainhouse over the next few weeks

There are a number of upcoming events at the Mainhouse over the next few weeks. See the information below for the particulars of each event. Additional information and or reservations can be made online or you can call the club and we will be happy to assist you.

St. Patrick's Day Tournament coming up on Saturday.

Tied into Thirsty Thursday this year is the Adult Only Egg Hunt. We will have some special eggs hidden away for you to find!

Breakfast with the Bunny for the whole family. Easter Egg Hunt after a great buffet put on by Chef Brian and his culinary team.

Final Four Invitational Golf Tournament and great dinner to follow with the Final Four that evening.

Easter Brunch will be served on April 1st. Some of your Brunch favorites will be made available to you and your family on this day. Bring 2 or bring 20 but you will need to make your reservations for this event.

The Ladies Spring Luncheon is coming up on Thursday April 5th. This will be a great day of food, drink and fun for our Ladies. Chef Brian will have a special lunch for all of our ladies.

Mardi Gras Festival and Seafood Boil Friday February 9th

Friday Night Dinner- Mardi Gras Festival & Shellfish Boil

Friday, February 09, 2018 5:00 PM

Join us on the Friday before Mardi Gras for an evening of fun and great food at Glen Echo. Chef Brian's dinner will feature rich and delicious Mardi Gras favorites and a seafood boil.

5:00 pm Cocktails, 6:00 pm Dinner Stations

Gumbo
Jambalaya
Étouffée
Red Beans and Rice
Louisiana Braised Beef
Shellfish Boil: Shrimp, Crawfish, Crab, Clams
Corn Muffins
King Cake
Bread Pudding
Beignets

$34 per person
drinks signed for in traditional manner

Sap, Lot a Sap We Hope

Tapping maple trees today to hopefully get a nice supply of maple syrup for Chef Brian and his culinary team. We tap about 15 maple trees. Some trees deliver better than others. We will usually collect for 2 weeks or so depending upon the weather. The sap flow usually slows by the 3rd week as the tree tries to heal itself plus we are in warmer days by then.

The temperatures conditions that we need for good sap flow is below 32 at night and above 32 and sunny during the day. There are forces within the tree that pulls water into the tree and flows past our taps. Once it gets closer to bud break which is usually in late February, the sap changes it composition and is not usable after that point. This is reasoning why we collect sap in late January/early February.  The following link with give you more information on maple sap collecting
43 gallons of sap is boiled down to make one gallon of beautiful and natural maple syrup that Chef will  use in the kitchen during the season. If we collect enough, we will make it available for pancakes/waffles.

Winter Maintenance Ladies Lockers, Cleaning Walk-in Cooler

Staff is in the process of sand blasting inside and outside of ladies locker doors. They will then be painted. Plan on scraping main part of lockers as well and paint.

Sand blasted on top half, still some paint to go on the bottom.

Completed after sand blasting, waiting for paint.

Threw in a picture of walk-in cooler getting a thorough power washing this winter.

Winter 2018 Let the Deep Cleaning Begin

Our last big Holiday Party of the season was just completed on Saturday night. Decorations were removed yesterday and let the deep cleaning begin today. Starts with cleaning all the carpets in the building in two different directions.

Roland cleaning carpets in the Main Dining Room

French Wine Dinner (THIS SATURDAY NIGHT)

Don't be left standing in the cold, the Top Flight Wine Dinner of the Year takes place this Saturday night at Glen Echo. Its our annual Holiday French Wine Dinner. Great food, wine, and fun. If you don't want wine or you don't drink, you can still come out at a reduced price and enjoy Chef Brian's great line up of food.

French Wine Dinner (Main Dining Room)

Saturday, December 16, 2017 6:30 PM

Hors d ’Oeuvres
Profiteroles escargot
Fruit and cheese display
Gerard Bertrand Cremant de Limoux

First Course
Oysters and mushroom gratin
Nicolas Potel Macon Village

Second Course
Sliced pears, arugula, Montrachet soufflé, candied pecans, cranberry coulis
Bruno Colin St. Aubin 2014

Entrée
Braised beef cheek, truffles polenta, pickled root vegetable
Spiced pumpkin aioli
Chateaux La Fleur St. George 2013

Dessert
Hazelnut feuilletine

A Special Thirsty Thursday(Clayoke Karoke)

We've got a very busy Thursday December 7th at the Clubhouse with the Ladies Holiday Luncheon, all day Pro Shop Sale in the Willow/Ballroom and a  SPECIAL THIRSTY THURSDAY coming up. We've got our very own Clay Adam spinning tunes for Karaoke night mixed with discounted drinks and great food and to top it off, we've got GM Joe's Birthday, it's his birthday, happy birthday and he's giving back to everyone in attendance that night. We will have attendance prizes for drinks, appetizers, dinners, golf shop apparel, to be used in the future.
A BIG DAY and Night at GLEN ECHO!!

Santas Is In The MAINHOUSE

Thanks to our families who came out today for Breakfast With Santa. Santa was too cool!!

New Year's Eve Black Friday/Cyber Monday Discount Pricing

$10 discount per person for groups of 4 or more for our New Year's Eve 'Midnight in 1920's Paris''Make your reservation by Monday Midnight!

Thanksgiving Lunch or To Go Your Choice

Reservations still open for Thanksgiving Day Lunch at Glen Echo.Already making Dinner at home or going to another home, why not take out Chef Brian's cooking.

New Years Eve 2017

Not too early to plan your New Year's Eve Celebration. We were in RIO last year with salsa dancing, this year is PARIS with a little Charleston! Ladies and man on the committee have been working for months planning and preparing for this event. Don't miss out on your chance to be a part of a great event to finish off 2017!!!!

Celebrate Glen Echo

This Friday, we have a special evening planned to celebrate our members and Club. Bring a group and join us for drinks, delicious food stations, beer and wine tastings, live music, and a special treat for all of our St. Louis Blues' Fans!

Here is what the night has in store for you:

Drink Specials - $1 off bottled beer, $2 off drafts, $3 off wine by the glass and cocktails

Food Stations - several stations including sliders, a Texican queso fountain & nacho bar, salads, pick up appetizers, and decadent desserts.

Our very own member family, the Beckham's, will have samples of their Narrow Gauge Brewing Company beers.

Try out some different wines with Bommarito, 

purchasing will be available.

The Midlife Band will be back at the Club again playing live music.

Dan O'Neill will be at the club signing copies of his book "When the Blues Go Marching In: An Illustrated Timeline of St. Louis Blues Hockey"

Babysitting will be available.

Food Stations:

Slider Bar- Hamburgers & Chicken Sliders with assorted toppings, sauces and condiments

Texican Fondue Fountain- Cilantro chicken, Carne asada, chancho asada, camarones limon, rustic breads

Nacho Bar- Posole, pico de gallo, salsa verde, fire roasted salsa, black bean and mango relish, black olives, green onions, diced onions, jalapenos, corn salsa, housemade tortilla chips, churros

Salads- Asian cabbage salad, spinach salad with candied nuts and goat cheese

Appetizers & Desserts

$25 per person

Specials at Glen Echo

Of course everything is special at Glen Echo but we have a few specials going on for our members right now.

Spooktacular Green Fee/Cart/Lunch for $ 47.95. Bring 3 guests and receive your lunch at the Field Bar Free as well. This special ends next Friday, November 3rd.

Winter Green/Cart Fees begin on the weekend 10/28 for $ 45.00.
The weekday rate of $ 45.00 will begin on November 7th

Thirsty Thursday Nights has been a hit with our members.  

$ 1 off Bottle Beer, $ 2 off Draft Beer and 

$ 3 off Wine and Cocktails 

plus some great small plates from Chef Brian and his culinary team!

________________________________________

The last special seems complicated but its simple for our Friday Night Dining Members. Now until the end of 2017 

You get a glass of wine, 

an appetizer, 

and a dessert 

for Nada, nothing, $0. 

You must make a reservation for 4 which includes 2 

non-member guests and purchase 4 Dinner Entrees.

Chef Brian on Fox 2 AM Saturday Morning

Chef Brian was on Fox 2 News this morning making one of the member favorites here at Glen Echo. Seared Ahi Tuna Salad.

Fox 2 video

Midlife Band Sunday evening July 2nd

The Midlife Band will be entertaining us Sunday evening during our Glen Echo CC Mainhouse Holiday Party. Kristie and Paul will play some great tunes while toy enjoy Chef Brian and the Culinary staffs great spread of food.

Please make your reservations to help us in having a successful event!

Seafood Cooking Demo

Chef Brian had an excellent member event tonight where he demonstrated his talents in preparing a number of seafood dishes for our members. They got to watch him prepare  and then taste. 

Spicy Coconut Shrimp Soup

Boston Baked Cod w/garlic butter sauce

Swordfish Picatta

Mixed Seafood Tempura

Sorry no close ups of food. We had other activities going on. That took me out of the room. After completion of the dinner I heard nothing but great comments.

Italian Cooking Demo at Glen Echo

Chef Brian had an Italian Cooking Demo at Glen Echo on Tuesday night. Not only did our members watch intently but also were able to enjoy the dishes Chef put together.

Pancetta Wrapped Asparagus

Meatballs

Tagliatelle Pasta with Bolognese

Zabaglione with Fresh Berrie

https://youtu.be/-LPyX_5pX7U

Chef Brian and Giving Back to Culinary Arts Students

Chef Brian enjoys working with Culinary Arts students because he knows they are our future of our industry. He assists with testing and work to help the programs improve themselves. Today, he invited a group of Culinary Students from South Technical High School to talk about his work in our business and to give the students some ideas of what takes place in a Country Club kitchen. This is also an opportunity to expose our club to potentially motivated individuals to learn about different types of places to work and maybe a spot at Glen Echo CC in their future.

Rob Stewart gave a presentation regarding the early history of the club and I walked with them and threw in some ideas on leadership, learning, and a few tidbits about the club I've learned over the years. Nice group of students and two faculty members, Melissa Maness and David Bass

In the back prep area Chef Brian speaking the students

Back prep area

In the front, always speaking about our history of Glen Echo

Tour is almost complete, Chef in the foyer

Almost to the conclusion. Students and staff were very appreciative of Chef taking time from his day to introduce our great  club to these aspiring students