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“Deserted Island Wines from the Bay Club Wine List”

Friday, 12. October 2018 13:50

NicksWines

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.

 

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Bay Club Fourth of July Festivities

Monday, 16. July 2018 8:50

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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.

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An Evening with Author, Justin Spring

Friday, 23. February 2018 9:15

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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.

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Members Enjoy Weekly “Dinner for Two” at the Golf House Restaurant

Wednesday, 17. January 2018 10:25

GolfHouse-WINTEREach 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.

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Comfort Foods Abound During Casual Wednesdays at the Golf House

Tuesday, 8. November 2016 11:53

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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.

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Bay Club Sous Chef, Mary Towers and a Trip of a Lifetime

Tuesday, 25. October 2016 10:43

reimsBay 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.

 

grand-vefourMary 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.

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Dinner in Unusual Places – A Bay Club Favorite!

Wednesday, 14. September 2016 14:33

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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.

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Fourth of July at the Bay Club

Thursday, 14. July 2016 9:22

DSC_0055The 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.

 

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United Liquors Connoisseur Division Wine Dinner

Tuesday, 19. April 2016 14:02

Membepea sufflers 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.

rack of lambdesserts

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Winter Specials at the Golf House Restaurant

Friday, 20. February 2015 10:22

CassouletThis month on the Golf House Dinner Menu members will find two of Executive Chef Jim Mercer’s favorite winter cravings.  The first item is the French White Bean and Meat Casserole, Cassoulet. There are many versions of the recipe, however Chef Mercer leans towards the one from Toulouse.  This variety features Tarbais Beans, Duck Confit and Garlic Pork Sausage.  Cassoulet is not a difficult dish, especially if you spread out the preparations over a few days. You will however need to know how to make Duck Confit, a skill Chef Mercer says  you will not regret.  This method yields a most delicious, at the ready duck meat for a fast appetizer or pasta filling.  Having enjoyed Cassoulet with a glass of red wine at Hamersley’s Bistro in Boston some 25 years ago,  Chef Mercer quickly learned how to prepare this dish and it has been a part of his winter menu repertoire ever since.

Another item he can’t go without during the cold winter months is Raclette Cheese from Switzerland. This extremely pungent and tasty, cow’s milk cheese is likely considered the original fondu.  All one needs to do is to hold the cut side of a wheel of cheese in front of a fire and “rake” it off onto bread or boiled potatoes.  The popular Raclette machine is the Swiss counter part to the American toaster.

Both of these dishes are fine and satisfying items during the chilly winter months.  Bon appétit!

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Wednesday Wine Nights at the Bay Club

Tuesday, 3. February 2015 16:22

IMG_3873Blane Toedt, Restaurant Manager and Corey Nuffer from Westport Rivers Vineyard and Winery recently held a series of Wine Nights at the Golf House restaurant.  During these hour long wine seminars  Corey educated members on a different wine topic each week.  Her inaugural event, The Champagne Method helped members to understand why Champagne tastes differently from Prosecco, Moscato, Asti and Cava.  She also explained the difference between Champagne from France and everywhere else.  Members not only heard about the differences but they were able to taste them as they sampled wines available at the Golf House.  Her next seminar Aging Your Wines explored just what goes on when a wine ages, beginning with why you swirl your wine in a glass.  Members did a vertical tasting of wines aged not years, but days.   And for the final seminar, Food + Wine Pairing 101, Corey took a nod from the teachings of Master Sommelier Randa Warren and covered the basics.  In addition, Executive Chef Jim Mercer prepared a variety of food pairings to show a little of what can go right and what can go wrong when it comes to what’s in the glass.

Nuffer’s approach to wine is informed by her background in biology, theology, and music.  Managing at an Italian restaurant as well as a country club provided the space necessary for a new approach to wine education to emerge.  After being selected for an internship at Chicago’s NPR affiliate, WBEZ, Nuffer moved to Chicago to work with a New York Times bestselling author. This led to an editorial position for a Food + Drink section of Chicago magazine.  Currently, Nuffer helms the educational outreach as well as representation of Westport Rivers Vineyard and Winery here in Massachusetts.

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Boston Chef Jeremy Sewall Comes to the Bay Club

Monday, 3. November 2014 12:12

JeremySewallThe Bay Club welcomed acclaimed Boston chef, restaurateur and seafood authority Jeremy Sewall to the club recently for a cooking demonstration and book signing. Jeremy is the Chef and owner of Lineage restaurant, Island Creek Oyster Bar and the newly opened Row 34 in Boston’s Fort Point neighborhood.

In addition to the cooking demonstration, all participants received a signed copy of his first cookbook, The New England Kitchen: Fresh Takes on Seasonal Recipes.  The recipes throughout the book highlight the best of each season, and include profiles on Chef Sewall’s friends in the farming, fishing and brewing communities.  Highlighting contemporary New England fare and adapting the region’s fresh, simple flavors into refined dishes for the home cook, the book features more than 100 delectable recipes from the area’s most celebrated farms and fisheries, for easy at-home cooking and entertaining. Divided by season, the book incorporates distinct flavors throughout the year through Chef Sewall’s soups, salads, hearty dishes, grilling favorites, seafood specialties and simple desserts.

Members enjoyed sampling Chef Sewall’s Toasted Barley with Chantenay Carrots and Pomegranate along with Crab Cakes with Grilled Scallions and Pickled Fresno Peppers over Hubbard Squash while learning more about Chef Sewall and his techniques.

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Chef Stacy Cogswell to appear on Bravo’s Top Chef

Wednesday, 10. September 2014 16:13

The Bay Club is excited to learn that Chef Stacy Cogswell will be featured on Season 12 of Bravo’s Top Chef which premieres on October 15.  Stacy was a key member of our kitchen staff when the club opened, leaving us in 2006 to pursue a new restaurant opportunity in Boston.  She is currently the executive chef at the Regal Beagle in Coolidge.  Her resume also includes stints at such other notable Boston restaurants including Bouchee, Atlantic Fish Company, and UpStairs on the Square.
Chef Stacy Cogswell of Regal Beagle

The Golf House kitchen staff is not surprised at Chef Cogswells’s success and newfound notoriety.  Stacy was not only a focused and serious  team player, but one of those rare employees that from the get go  showed real culinary promise.  We are all thrilled and proud of her.

We will be watching and cheering for Stacy!

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Jimmy Keys Performs at the Bay Club

Friday, 22. August 2014 15:03

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International musical comedy entertainer Jimmy Keys recently returned to the club for a one-night performance.  Jimmy held the audience spellbound from the beginning  to end with his high energy variety show.  

Jimmy has been a pro since 1970 and has worked in well over a dozen countries worldwide entertaining thousands of people of many nationalities.  He has opened for such stars as Willie Nelson, Tom Jones, Huey Lewis and Wynona Judd. Prior to the show members enjoyed a special Italian Summer Buffet prepared by Executive Chef Jim Mercer and his culinary team. 

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Boston Harbor Hotel’s Executive Chef Daniel Bruce at the Bay Club!

Friday, 20. June 2014 14:26

DanielBruceBay Club members recently welcomed Daniel Bruce, Executive Chef at the five star Boston Harbor Hotel at Rowes Wharf to the club for a special cooking demonstration and book signing.   Bay Club Executive Chef Jim Mercer joined Daniel to demonstrate how to prepare White Bean, Sun-dried Tomato and Basil Dip as well as Pan-Roasted Striped Bass with Orange Ale Essence.  These recipes, along with a collection of easy to make recipes for the home cook, are featured in Simply New England, Daniel’s first cookbook released in November.  All who attended received a personally signed copy of the book.

Internationally-renowned, Daniel Bruce has been awarded the title of Vice Consellier Culiniaire, Bailliage de Boston, and he has been honored twice as one of the “Best Hotel Chefs in America” at the James Beard House. In 2009 Daniel was the featured chef at the Celebrity Chef and Winemaker Auction Dinner at the Nantucket Wine Festival, as tribute to two decades of dedication to wine and food education. Additionally, Daniel is an honorary member of Chevalier du Tastevin and has been recognized by Boston magazine as the city’s Best Hotel Chef. Daniel has made numerous live television appearances on national programs such as NBC’s Today and Live with Regis and Kelly. He was awarded an honorary doctorate from his alma mater, Johnson & Wales University in 1996 and in 2013, Daniel was awarded Chef of the Year by the Massachusetts Restaurant Association.

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