The Golf House restaurant recently acquired a new Wood Fired Brick Pizza Oven and members have been enjoying Pizza Nights each Wednesday for in-person dining or take-out. 

Bay Club Chefs have been perfecting their pizza making skills over the past couple of months and experimenting with various toppings.  Some favorites include Steak and Cheese with White Sauce, Peppers and Onion; Fungi with Truffled Duxelles, Roasted Mushrooms, Pickled Red Onion and Alpine Cheese Blend; and Margherita with Fresh Mozzarella, Roasted Tomato and Fresh Basil.  Traditional Cheese and Pepperoni can also be found on the menu each week.

The chefs plan to use the new oven throughout the summer at the restaurant as well as for private events.

Members have a Pizza Making Demonstration Class to look forward to later in the spring, where participants will learn how to make Chef Nick’s dough as well as forming and cooking techniques.

Love was in there air this past weekend at the Golf House restaurant as Bay Club members sat down to an exquisite Valentine’s Day dinner.

Diners received a complimentary Sparkling Toast upon arrival to enjoy as they pondered the Prix Fixe menu which featured entrees including Pistachio Crusted Lamb Chop served with Lentils, Eggplant Puree, Romanesco and Mint Yogurt; Potato Gnocchi with Preserved Cherries, Foie Gras, Marsala and Fine Herbs; and Seared Filet Mignon with Mashed Potato, Roasted Winter Vegetables and Bearnaise.  And their festive meals ended on a sweet note with dessert choices such as Red Velvet Lava Cake with Molten Milk Chocolate and Strawberry Mousse with Berries Romanoff.

In addition, all the women guests received a red rose as they departed for the evening.

It was a lovely night had by all and we were delighted to be a part of our couples’ Valentine’s Day celebrations.

Bay Club members recently enjoyed our annual Member Holiday Party held in December at the Golf House restaurant.  A near record number of members and their guests gathered to celebrate the holiday season with old and new friends.

The restaurant and patio were festively decorated with trees, seasonal florals and a seahorse ice sculpture.  And party goers were entertained by local singer/songwriter Rebecca Correia as she sang holiday favorites throughout the evening.

Our talented Food and Beverage team put together a wide array of passed hors d’oeuvres including Bacon Wrapped Scallops, Blue Cheese Tartlets and Bluefish Pate.  In addition, stationary displays of cheeses, bruschetta and a raw bar were available prior to the meal.  The dinner buffet featured Tenderloin Wellington Roast and Halibut and was served along with side dishes including Fondant Potatoes and Roasted Winter Squashes.  And yummy desserts such as Pecan Tarts, Thumbprint Cookies and Apple Cider Muffins along with a decadent Chocolate Display rounded out the food portion of the evening.

This is always one of our most popular events – one our members look forward to year after year!

Every summer, Bay Club members enjoy Family Night at the Pool, a fun, weekly event for all ages.  During these evenings, the Food and Beverage team serves a unique themed buffet by the pool while children and parents alike enjoy an evening swim along with games and music.

In addition, a game of Bingo is played every other week.  These nights always draw a large crowd – no one can pass up a chance to win Bingo!

Menu themes this summer have included Cheesesteak, Flatbreads, Chinese Take-out Favorites and Taco Bar.

Members love this opportunity to gather their families and friends together, enjoy a great meal and have fun at the pool!

Another Fourth of July Celebration has come and gone at the Bay Club, but not without many fond new memories for the record numbers of members and their guests in attendance.

As in years past, the carnival-style atmosphere didn’t disappoint.  Children enjoyed the return of the dunk tank, inflatable obstacle course, face painting, bounce house, and individual and team races.  Our Mini-Golf Spectacular was once again a big hit for all ages.  And what has become the biggest attraction in recent years, our famous Egg Toss drew a large crowd of both participants and spectators.  In the end, the highly contested competition saw a new pair of champions.

Food choices consisted of member favorite Fried Chicken, Hamburgers, Grilled Sausage, Vegetables and Summer Salads.  And the kids enjoyed Hot Dogs, Popcorn and Cotton Candy.

And lastly, the highlight of the evening saw the best fireworks display in the event’s history, with more than 20 full minutes of brilliant color lighting up the night sky.

The compliments are still rolling in, and we’re of course already thinking ahead for next year’s big event!

Each year, Bay Club members are treated to a special Valentine’s Day dinner at the Golf House restaurant, perfect for a romantic date night or a celebration with friends.

This year was no different.  The Food and Beverage team prepared a prix fixe holiday menu which offered selections such as Spinach Gnudi, Duck Confit, Seared Sea Scallops, Grilled New York Strip Steak and Lobster Ravioli to name a few.  Decadent dessert choices included Chocolate Souffle, Crème Brulee or Strawberry Crepe.

In addition, there were a few special surprises for each table such as an Amuse-Bouche, Petit Fours and roses.

Members thoroughly enjoyed the fabulous dinner and are counting down the days until next Valentine’s Day!

Deserted Island Wines from the Bay Club Wine List

by Nick Lisotto, Food and Beverage Manager and Sommelier

 It’s an age-old question: If you were stranded on a deserted island, what wines would you want to have in your possession?

Over the course of the last two seasons, we have been fortunate to build a wine cellar that our membership can be proud to present to guests and family alike.  While choosing a favorite wine can be difficult for some, at the end of the day, we all have our preferences.  And I am happy to share mine with you.

Because of the immense challenge in pairing down a wine list, I hand selected a few wines to break down into the following categories for exploratory purposes:  Value White, Value Red, Favorite Sparkling, Favorite White and Favorite Red.

• Value White:  Semillon, Esporao, Private Selection, Alentejano, Portugal 2014
  • Semillon is a white grape originally from France, made popular in Australia and, I believe, done best in Portugal.  Esporao showcases bright fruit with the subtlety of oak aging to balance it on the palate, along with a deeper depth of maturity coming from bottle aging.

• Value Red:  Chianti Classico, Castellare, Castellina, Chianti Classico, Tuscany, Italy 2016
  • Castellare’s commune in Casetllina crafts arguably the very best Chianti at its price point.  By blending 95% local Sangioveto and 5% Canoilio for extra depth, body and intensity, it creates an outstanding wine suitable to drink every day; or every meal for that matter.

• Favorite Sparkling:  Brut Rose, Billecart-Salmon, Epernay, Champagne, France NV
  • There is sparkling wine, there is Champagne and then there is Billecart-Salmon Brut Rose.  A masterful blend of Chardonnay, Pinot Noir and Pinot Meunier from Grand Cru vineyards, aged on its lees for 3 years before bottling, it’s the essence of romance in the bottle.  Its visual appeal of roses and gold is only surpassed by the intoxicating experience on the palate of soft fruit coupled with vivacious bubbles and a lingering essence of brioche.

• Favorite White:  Riesling, Carl Lowen, 1896, Herrenberg, Mosel, Germany 2015
  • There are not many people who like to age Riesling, though one of the premier importers in America and the expert on Riesling, Terry Thiese happens to share this affinity with me.  The 2015 vintage of Riesling was fantastic and this bottling of ungrafted 100+ year old vines was head of the class.  For those who like dry white wine, this one is epic; and worthy of a final meal.

• Favorite Red Wine:  Amarone della Valpolicella, Dal Forno Ramano, Monte Lodoletta 2009
  • This is not just a favorite wine that we have, it is my favorite Red Wine – period.  It’s huge; but worth the attempt to extract the appreciation for the wines that have spent over 100 years crafting.  Native grapes Corvina, Corvinone, Rondinella, Oseleta and Croatina are handpicked and dried for months until the flavors have intensified.  The wine then ferments completely dry, ages in oak and then even further in the bottle; until the final product is a wine that far exceeds anything most people have ever tried.  And Dal Forno Amarone is an experience you will want to have at least once in your lifetime.

From our cellar, these would be my Deserted Island Wines and we are honored to have them for members and their guests to enjoy at the Golf House Restaurant.

Another successful Bay Club Fourth of July Celebration is in the books for members and their guests.

Attendees enjoyed the carnival-style atmosphere which included face painting, dunk tank, bouncy house, inflatable obstacle course and individual and team races. New attractions of basketball and corn hole joined wiffleball, mini golf and volley ball to add to our game and sport offerings.   But the biggest competition of the evening was our popular egg toss – drawing the largest group of participants and even became a spectator event.  The competition lasted 20 minutes and in the end, a new pair of champions was crowned.

What’s a party without food?  A member favorite, Fried Chicken was on the menu, which also included Grilled Sausage, Hamburgers, Grilled Vegetables and various Summer Salads.  Our young guests enjoyed Hot Dogs, Popcorn, Cotton Candy and Snow Cones.

And no Fourth of July Celebration would be complete without fireworks!  Spectators enjoyed a brilliant display in perfect viewing conditions.

It was a beautiful day and party, and we are already discussing ways to make next year’s event even better.

In January, we were fortunate to welcome New York-based writer, Justin Spring to the Golf House restaurant for a unique dining experience with our members.

The evening began with a brief lecture by Justin about his latest book, “The Gourmands’ Way.”  Released in October 2017, the book shares how French food became popular in America following World War II and was influenced by icons such as Julia Child, M.F.K. Fisher, Richard Olney and others.

Following the talk, members shared a single long dining table and enjoyed a five-course dinner inspired by the historical figures in the book and prepared by Executive Chef, Jim Mercer and his team.  The menu included offerings such as Duck Rillettes, Potage Germiny (Sorrell Bisque) and Pork Roast with Prunes. Food and Beverage Manager and Sommelier, Nick Lisotto paired specific wines to best complement each course.

The evening concluded with all participants receiving a personally autographed copy of “The Gourmand’s Way.”

Justin is the author of many monographs, catalogs, museum publications, and books, including the biography Fairfield Porter: A Life in Art (Yale University Press, 2000) and Paul Cadmus: The Male Nude (Universe, 2002).  He has been the recipient of a number of grants, fellowships, and awards, including a Guggenheim Fellowship and the International Association of Art Critics Best Show Award.  He has held research fellowships from Yale University, Brown University, Radcliffe College and Amherst College.  His monograph on Paul Cadmus was a finalist for the Lamda Literary Award in Art History.

 For more information about Justin and his book, “The Gourmands’ Way”, please click here.

Each week, members at the Bay Club enjoy a special dinner deal at the Golf House restaurant with a Dinner for Two on Sunday evenings.

Executive Chef, Jim Mercer and his culinary team create a different prix fixe menu weekly, featuring a choice of soup or salad, two entrée options and a delicious, homemade dessert to cap off the evening.  Some of the entrees featured this season include Chicken Paprikash, Veal Meatloaf, Lamb Ragu and Seared Scallops. A complimentary glass of wine to highlight the chosen entree is paired by Food and Beverage Manager and Sommelier, Nick Lisotto.

This popular event finds members enjoying themselves for a night out, whether it be with the family, friends, or date night.

As the days grow shorter and the colder, winter weather makes its way to New England, there’s nothing better than a warm, comforting meal with family and friends.  Now in its second season, the Casual Wednesday at the Golf House series provides just that for members in the fall and winter months.

The Food and Beverage team at the Golf House restaurant introduced Casual Wednesday last fall and the events quickly became popular.  Every week features a dinner buffet with a new and fun theme.  New this year, a different weekly themed beverage will be available.

This year kicked off with “Mexican and Margaritas” which included Beef Tacos, Shrimp Fajitas, Chicken Enchiladas and Churros for dessert.   Other themed menus on the schedule this season include Chinese Take-Out with Mai Tais; Burger Bar with Milkshakes; and Luau with fun Tropical Island Oasis drinks.  A particularly fun evening being planned for the children will be Breakfast for Dinner in December.  Following the meal, the Polar Express will be shown while hot cocoa and cookies are served.

Whether members stop in after playing Paddle Tennis or they take the family out for a quick, fun meal during the week, there’s something for everyone to enjoy.

Bay Club Sous Chef Mary Towers recently embarked on a trip of a lifetime to Paris, France for a week of eating, drinking wine, exploring and expanding her knowledge of the culinary world.  While there, she visited the Champagne Houses of Moet and Chandon in Epernay and G.H. Mumm in Reims.  Mary also spent a day walking in Julia Childs’ footsteps; dining at Le Grand Vefour, the restaurant that inspired Julia’s culinary career, and shopping at her favorite cooking supply shop, E. Dehillerin.

Mary also had the opportunity to participate in French cooking and pastry making classes, which she loved.  Upon her return, she shared her experiences with members by hosting two different events that featured favorite memories and foods inspired by her journey.  In her French Pastry Class, participants had the opportunity to make fresh baguettes and croissants.   A special French Wine Dinner saw members enjoying a traditional French dinner with multiple, small courses.  Some of the delicacies featured were Croque Madame, Pig Trotters, Sole and Whole Roasted Duck.  There was even a cheese cart wheeled around the dining room.  Dessert highlighted five of Mary’s favorite bites from Paris including Pistachio Macaron, Cauliflower and Chocolate and Pineapple, Cranberry and Coconut Torte.

The French, with their love of food and their dedication to service, truly inspired Mary.  She was thrilled to be able to share her newfound knowledge with members.

Possibly one of the Bay Club members’ most favorite dining events is Dinner in Unusual Places.  These dinners take place at area locations featuring a mysterious menu both unknown to the members.  Those who sign up for the event put their trust in the hands of Executive Chef Jim Mercer who will choose an ideal location and exquisite menu.  On the day of the event, members are given the location details for the evening’s  dinner.  Previous locations have included Eva’s Garden in South Dartmouth, Portugalia Marketplace in Fall River and Crush Wine Store in New Bedford to name a few.

The most recent Dinner in Unusual Places took place at the Buzzards Bay Brewery located on Horseneck Road in Westport.  The meal included items such as local Striped Bass, Mussel Pesto with fresh Pasta and Lamb Sausage.  The entire menu was paired with a variety of beer brewed right at the location.  Participants were also treated to live music and a picturesque sunset on a beautiful summer evening.

Buzzards Bay Brewery provides a  laid back and enjoyable atmosphere for even a non-beer drinker, it is definitely worth a visit if you’re in the area.  Many bring lawn chairs or blankets to relax in the “Brewers Garden” and enjoy a game or two of Cornhole.  To read more about Buzzards Bay Brewery, visit their website by clicking here.

The Bay Club hosted the annual Fourth of July Celebration and Fireworks for members and their guests on Saturday, July 2. With record numbers in attendance, everyone enjoyed wonderful food, fun games and awesome fireworks.  Dinner was centered around the patio of the Golf House restaurant with carnival food and games located on the practice range.  Multiple generations enjoyed the miniature golf that had been created on the Himalayan green along with volley ball and badminton.  In addition, children and adults enjoyed our annual wiffle ball game, the inflatable obstacle course, dunking the staff in the dunk tank and various individual and team races.  The evening concluded with a brilliant fireworks display; ending the night but not the Independence Day spirit.

It’s hard to believe the holiday and party have come and gone.  But we are already discussing how to make next year’s celebration even better.

Members at the Bay Club restaurant recently enjoyed a spectacular wine dinner at the Golf House hosted by Tim Bishop and his team from United Liquors Connoisseur Division.  Executive Chef Jim Mercer along with Sous Chef Mary Towers and Chef George Karos prepared a meal featuring fresh local favorites which was then paired with an exciting and complex wine selection chosen by Tim.

The evening began with hors d’oeuvres  which included several radish varieties, along with Country-style Paté in Endive and Ibérico Pork Saucisson.   The first course, a Pea Souffle garnished with mint oil and rendered guanciale was paired with Chapoutier Crozes Rushe, a Syrah wine from Rone Valley, France.  With tastes of ripe fruit and a peppery finish, the wine perfectly rounded out the dish. The next course featured Skate Wing, seared golden brown with fresh morel mushrooms, ramps and brown butter sauce, paired with an oak barrel aged Chardonnay from Daou Vineyards, California. Roasted Lamb Racks followed, served with Dauphinoise Potatoes, Fiddle Head Ferns, Fava Beans and Red Wine Demi-Glace  accompanied by “The Pessimist” Red Blend also from Daou Vineyards. Primarily a Syrah with Zinfandel, Petite Syrah and Grenache grapes, it complemented the lamb flawlessly  with its balance of rich blackberry, cherry, vanilla and anise with robust tannins.

Mary and  George  put together a “Study in Citrus” dessert which included Grapefruit Macaroon, Blood Orange Curd, Lime Under Glass, and Meyer Lemon Buttermilk Pudding which was paired with Greywacke’s Wild Sauvignon Blanc to complete the mail

All who participated greatly appreciated Tim’s and his team’s wine knowledge and expertise along with the amazing meal prepared by the Bay Club kitchen.