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