El Niguel Country Club

16 • THE DIVOT | WINTER 2022 CLUBHOUSE REPORT EQUITY MEMBERS Dave & Patricia Marcel ................................................... Brian & Kristen Peay ................................................... Patrick & Kirsten Redfern ................................................... John & Laura Williams ................................................... David & Jodi Ri in ................................................... Gerald Spica & Dolly Vance ................................................... Joe Menard and Jo Toscana ................................................... u u u SOCIAL MEMBERS Heather Millspaugh & Stephen Webster ................................................... Margaux Kugelman ................................................... Belle Tuckerman ................................................... Michael McCann & Robin Beck ................................................... Nicholas Kochek & Atoussa Cameron ................................................... Frank & Allison Musetich ................................................... Steve & Jerilyn Rimel ................................................... Tom & Jann Ryu ................................................... Vik & Rena Shah ................................................... Laurie & Gary Wilfert ................................................... u u u JR. ASSOCIATE MEMBERS Jack & Brittany Blanchat ................................................... Mike & Stephanie Adams ................................................... Jeff & Meghan Scott WELCOME OUR NEW MEMBERS! BY BRUNO MASSUGER, EXECUTIVE CHEF W e had a great New Year's Eve celebra- tion at El Niguel Country Club, and it was just a taste of the culinary things to come in 2022. We've already imple- mented revisions to the breakfast, lunch and dinner menus for the season, and have been getting a great response to the new Poussin dish we've been serving. The small, rotisserie chickens are raised on a farm in New York and about a dozen are flown into the Club every week. Every- body has been telling me its the best chicken they've ever had. Fish and seafood lovers will be excited to know that one of our next big events will feature a Crab Crack on Sunday, January 30. In addition to whole steamed Dungeness crab, we'll be serving crab chowder, farfalle pasta with crab mari- nara, and much more. And since the halibut we've been serving is now out of season, we've replaced it on the menu with John Dory, a delicious white fish with a flaky texture. As for beef, there will definitely be more wagyu at the Club in 2022. We in- troduced wagyu last year and I'm plan- ning to have it available on a monthly basis this year, either on the menu or available to pick up and cook at home. The wagyu is flown in directly from Japan and provides members with a unique opportunity to purchase beef that you can't get at a local butcher shop. Over the holidays, we received an order of tomahawk steaks that members could pick up at the Club, and we sold out in five minutes. It's a perfect example of how we go out of our way to do special things for our members. Our New York steaks, for example, come from a farm in Australia and we are the only club in the United States with that beef. Finally, we're busy planning Valentine's Day and Super Bowl celebrations so stay tuned for details on those events. Fresh flavors New menu items spice up dining at the Club One of the special culinary dishes served at an ENCC event in December included a sturgeon with saffron sauce.

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