Our final weekend of play is upon us. We have shotgun starts at 12 noon both Saturday and Sunday.
We encourage all members to arrive early and have breakfast before your round. Chef Poole will have the following 3 items available for a quick bite after play Saturday…and a similar offering on Sunday. We will of course be open for dinner with other features both Saturday and Sunday.
BBQ Pulled Pork Sandwich
Pulled pork, Applewood BBQ Sauce, brioche bun, grainy mustard, mashed potatoes and coleslaw $16
Chicken thighs, butter chicken sauce, cilantro, basmati rice, yogurt $18
Braised Beef Brisket Sandwich
Braised beef brisket, sautéed mushrooms and onions, jalapeno Havarti, mashed potatoes, coleslaw $18
The Clubhouse will be open Sunday evenings throughout the winter with at least 3 features each week and a kid’s menu. We will need a minimum of 20 people reserved by 2 pm Friday each week to go ahead with Sunday service.
Congratulations to our 2017 Walter Sandquist Senior Men’s Champs…Del Billings and Byron Kindopp!
We are happy to see warmer temperatures next week. It will make putting the golf course to bed much easier and more comfortable for our crew.
Sincere thanks to all Red Deer Golf and Country Club members for terrific support throughout the 2017 golf year. We wish you all the best throughout the off-season and already look forward to golfing next Spring.