El Niguel Country Club
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OCTOBER 2018 ❘ THE DIVOT ❘ 11 CLUB MEMBERS MIX AND MINGLE A group of 34 women attended the annual Ladies Night on Thursday, October 4, for a casual evening of social- izing and making new friends. The once-a-year event featured icebreaker games, bingo, eating, drinking and dancing. "Ladies get to know other ladies they wouldn't normally meet," said Catering Director Rena McCamey. "Some wives don't play golf, so they don't know many people at the Club. This gives them a chance to make new friends." In addition to the social aspects, the event included tasty offerings that included passed filet of beef crostini, pro- sciutto wrapped melon, crispy pot stickers, an imported and domestic cheese display, Italian bruschetta, coconut chicken tenders, and chocolate-covered strawberries. LADIES NIGHT! DINNER GUESTS TEAM UP TO SOLVE MURDER MYSTERY CASE CRACKED! A mateur sleuths had a thrilling and chill- ing time at ENCC on Saturday, Sep- tember 29 during a Murder Mystery Dinner Show where participants joined in trying to solve a crime. Actors from the Murder Mystery Company played out the whodunit and Members and guests at each table teamed up to try and unravel the riddle. The team of Stollar, Jennings, Barker and Milliken eventually came up with the answers that cracked the case. Dinner included a wedge salad and a combo plate with Chicken Forestiere and Flat Iron Steak. Apple pie a la mode was served for dessert, providing a tasty ending to an exciting evening of crime- fighting. CLUB LIFE ............... FIRST CLASS ■ PREMIER CABIN DINNER OFFERS EXCLUSIVE FINE-DINING EXPERIENCE F all was filled with fun and entertaining social activities at ENCC, and included everything from a finely prepared meal, a good murder mystery, and an annual ladies night out. The festivities began with the Club's inau- gural First Cabin Dinner on Thursday, Sep- tember 20, an event that offered Members the chance to enjoy a first-class meal in the Presi- dent's Room. Half a dozen couples attended the formal dinner. Members dined on extravagant food and drinks such as Osetra Caviar on Blini with Moet & Chandon, "Dom Perignon" Vintage 2006, and Dry-Aged Lamb Saddle with Tomahawk Lamb Chop with Baron Rothschild and Robert Mondavi "Opus One" 2014, just to name a few items on the menu. "The idea behind the Cabin Dinners is to provide Members with an exclusive experi- ence that includes upscale wine and food," said Catering Director Rena McCamey. "They also receive some history on the assorted wines and champagne that are served." The date for the next Cabin Dinner is still to be determined so stay tuned for further details. SCROLL through the slideshow to view more photos! ...........................................................................................