El Niguel Country Club

OCTOBER 2018 ❘ THE DIVOT ❘ 13 BRIDGE RESULTS ............. TEAM PLAYERS T he Partners' Bridge Group meets on the first and third Wednes- days of each month. Din- ner is at 5:30 p.m. and Bridge begins at 7 p.m. Any pair of members is welcome to play. Sign up at the front desk. Here's a look at some recent results… September 19, 2018 1st place: Jean Haller and Maxine Levander 2nd place: Chris and Ken Mounce 3rd place: Barbara and Richard Gladden ◆ ◆ ◆ October 3, 2018 1st place: Jean Haller and Maxine Levander 2nd place: Jerry and Bonnie Cosgrove 3rd place: Barbara and Wayne Bartolme KEEPING IT FRESH ■ CHEF BRUNO BRINGS EXCITING NEW FLAVORS TO ENCC S ince he arrived at ENCC in July as the Executive Chef, the renowned Bruno Mas- suger has examined every aspect of the dining operation – with an eye on bringing some fresh ideas to the table while respecting what has been established before he took over the kitchen. "It's all about educating Members on foods they may not be familiar with and seeing how far we can stretch things," Massuger said. "I'm trying to bring new ingredients and new flavors to the club without doing it in a drastic manner." Massuger said a new banquet menu will debut in early November, featuring appetizers and desserts that fall more in line with 21st century tastes, as well as up to six new salad options and three or four soup choices as well – a significant expansion compared to the current menu. Also coming soon will be a new bar menu, which will once again fea- ture oysters as a special offering. Hamburger sliders are expected to be popular and, with a unique twist, they'll be served on the same wooden board that the club's charcu- terie is served on daily. Massuger has a produce buyer who makes weekly trips to the Santa Monica farmers' market and returns with the freshest seasonal fruits and vegetables (pictured above), including unique ingredients such as lobster mushrooms and heirloom tomatoes. Massuger has helped triple demand for the club's Friday night seafood specials by importing exotic fish from around the world. And, he's working on expanding the menus and creating a more festive ambience for El Niguel's fireside dinners around the holidays. "I want to bring a little interna- tional flavor to what we're doing while at the same time keeping it classic," Massuger said. OKINAWA PURPLE POTATOES CELTUCE LETTUCE MONTEREY PEARS BROWN EGGS PASSION FRUIT HONEYNUT SQUASH

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