Wednesday, May 24, 2017

GBCC Gardens Receive a Facelift

By GBCC Gardener, Mary Lemens

There have been lots of changes to our entrance to the Sports Center. Last fall we added boulders and different elevations at the gates. We loaded the area with compost and then had to call it a season. This spring I installed some shrubs, weeping larches and an assortment of brightly colored perennials. I'm excited to watch it bloom out this year and see how it comes together!

A second face lift at the Main Clubhouse is still in progress. The sod was removed from the flag area in the front of the clubhouse and boulders placed. Truckloads of compost were tilled in and a Korean pine (a personal favorite of mine) was planted as well as some carpet roses and barberry. More shrubs and flowers will be planted as soon as the path through is complete. 

Our superintendent pitched in to help us get the curve in the path just right. Ben is a hands-on boss and is very involved in making sure everything is just right in all of the club's outdoor areas.

I hope you enjoy watching the progress unfold in all the gardens this year!

Gardener out

Thursday, May 4, 2017

GBCC Menus and Seasonality

By Executive Chef Robert Rupp

As most of you have probably noticed over the past year, our dining menus have changed more frequently than in years past. I will continue to change the Clubhouse menu as the seasons change here in Green Bay, even though this year it feels like we have had one season…winter! There are a few reasons why I feel it is important for us to do this at GBCC:


  1.  Produce quality deteriorates while the price tends to increase. Over the past few weeks lettuce quality, along with some vegetables, was terrible due to the amount of rain the south was receiving. I am starting to see the products improve and the pricing fall more into. Lettuce is a staple on our menu for salads and sandwiches. While we are not going to take lettuce/salads off the menu, it does make things a bit more tricky due to quality issues and vendor shortages. During the winter months we rely heavily on the south for our produce. Over the next few weeks you will start to see us work on the GBCC garden. In addition to last year’s herbs and edible flowers, we are expanding the garden to include tomatoes, green beans, an assortment of peppers, snap peas, etc. We are also tripling our fleet of basil based on last year’s pesto use!
  2. To keep things fresh and exciting for members that frequently use their Club. Our goal is to keep all the favorites/best sellers on the menu, while being seasonally innovative. Our summer menu began on Tuesday, May 2nd. If the Roasted Brussels Sprouts an Fig salad was a fall favorite on the menu, I think you will enjoy the summer version of this salad that includes feta cheese and fresh blackberries. We have also added an Ahi Tuna as an appetizer, as an entrĂ©e and, you are also able to add pan seared or blackened Ahi Tuna to any salad! The new menu also includes all natural black angus Ribeyes and Tenderloin for your dining pleasure. 
I ask you to always keep in mind that if there is something you are in the mood for, if you enjoyed Friday’s feature, or last week’s featured salad dressing; it never hurts to ask your server! If my team and I have the ingredients and the time, we are more than happy to accommodate! Mentioning special requests when making your reservation is always appreciated.

I hope to see you for our summer kick off on Friday, May 19th. We will be featuring an (optional) Seafood Buffet that evening to accompany complimentary live music in the Pub. The tuna, swordfish and opah are being flown directly to GBCC from Hawaii for this buffet. This is something that you can look forward to seeing more of on the menu throughout the summer.