EAST MEETS WEST
■ EL NIGUEL IS COOKING UP ITS FIRST-EVER CLAMBAKE ON LABOR DAY WEEKEND
W
hile it may seem
like summer has
just begun,
Chef Bruno
Massuger and his team are al-
ready looking ahead to a spec-
tacular celebration to
unofficially close the season on
Labor Day weekend at El
Niguel Country Club.
The club will for the first time
host a clambake, a traditional
East Coast summer celebration
that easily translates to the
coastal Southern California
lifestyle and is expected to be a
hit among members. Massuger
said the menu will include
clams, lobsters, mussels,
shrimp, potatoes, Portuguese
sausage, corn and more – all
steamed and served family-style
in a casual outdoor setting. Ex-
pecting it to be a popular addi-
tion to the El Niguel calendar,
Massuger encouraged mem-
bers to make reservations now.
"I'm looking forward to it,
and I think members are excited
to have something like this for
the first time," Massuger said.
Meanwhile, there is also still
plenty of summer left, and Mas-
suger has big plans to keep
things interesting for members
as he nears the completion of
his first full year with the Club.
He has revamped the menus for
the meals served during The
Niguel golf tournament with
some exciting additions, and is
looking forward to continuing
the monthly Sunday barbecues,
which feature different cuts of
meat each time.
In addition, Massuger is in
the planning process for the
culinary portion of the Family
Camp Out set for Sunday, Au-
gust 4, on the golf course.
"I've been here for about a
year now and have seen all the
events that the Club normally
holds," Massuger explained.
"My goal is to try to continually
evolve, keep things fresh and
make sure we provide members
with memorable experiences
and encourage them to utilize
the Club."
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CULINARY CORNER
16
❘
THE DIVOT
❘
JULY 2019
