Cooking at the Clubhouse - 4/14


Wednesday, April 14 | 6-8pm

Come learn the secrets of the trade, eat amazing food, have tons of fun, and drink a whole bunch of wine with Culinary Director Ryne Harwick. Each member will have all the ingredients to prepare the Flavors of Spring menu and Chef Ryne will be on hand to give step-by-step instructions. Rob Johnson has perfectly paired wines, which will be available for tasting while you cook. Also enjoy six-ounce pours with each course during dinner.

Flavors of Spring Menu

  • First Course

  • Grilled asparagus cornucopia with crisp pancetta, fried quail egg, tomato concasse and hollandaise sauce

  • Wine pairing - Fernlands Sauvignon Blanc

  • Second Course

  • Roasted over wintered beet soup with dill crème fraiche and aged balsamic

  • Wine pairing - Owen Roe Pinot Noir

  • Third Course

  • Spring lamb with minted pea purée, honey roasted baby carrots, and morel mushrooms with herbed Demi glacé

  • Wine pairing - Oberon Cabernet

  • Fourth Course

  • Strawberry and rhubarb tart with vanilla whipped cream and thyme scented strawberry coulis

  • Wine pairing - Benton Lane Chardonnay

$95.00++ GN Member | $110++ Member Guest

RSVP Deadline Wednesday, April 7

RSVP to Karen Hackbarth, Member Concierge at 262.245.7012 or

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