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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


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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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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Jimmy Keys Performs at the Bay Club

Friday, 22. August 2014 15:03


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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In Pink the New Black?

Wednesday, 12. February 2014 15:44

Don’t let the snow on the ground stop you from chilling out with a glass of Rose.  The number of Provence Rose’s in the United States has tripled in the past five years. No longer considered that sweet pink wine”, it has become a festive as well as food wine.  Rose’s are a great compliment to Asian dishes, Sushi as well as lobster and affordable with bottle pricing normally between $10 and $25.

Restaurant Manager Sue Papi has had great success with AIX Rose, a dry Rose from Provence.  It has a bright, pale-pink color and features a delicate balance of crisp acidity and soft, ripe summer fruit with a  creamy finish.



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Oktoberfest Inspired Fare at the Golf House

Friday, 26. October 2012 10:14

Members didn’t need to travel to Munich this year to enjoy Oktoberfest.  Chef Jim Mercer and his culinary team added German inspired fare from Barley Soup to Bratwurst and Real Barrel Fermented Sauerkraut to the weekly Dinner Menu at the Golf House restaurant.  In addition, Restaurant Manager Sue Papi added a variety of German ales for members to enjoy throughout the month.


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Julia Child Birthday Dinner at the Golf House Restaurant

Tuesday, 11. September 2012 12:01

Chef Jim Mercer and his culinary team recently prepared a meal inspired by Julia Child in honor of her 100th birthday at the Golf House restaurant. The menu was designed to celebrate her incredible legacy of culinary teachings.  Sitting at communal tables, members and guests dined on the newly added screen porch, sharing stories and laughter and enjoying the following menu with wine pairings.  Mini Cod Cake with Egg Sauce and Beef Tartar with Mionetto NV Prosecco, Italy; Tomato Gallette with Fresh Arugula and Cloumage with Coastal Vines 2010 Pinot Grigio, California; Bouillabaisse of Scallops and Monk Fish, Rouille with Muscadet, St. Vincent 2011, France; Roast Lamb with Local Squash Ratatouille, Parsley Potato with Château Jouanin 2009, France and for dessert Peach and Blackberry Savarin with Zind-Humbrecht Riesling 2003, Alsace, France.

The Golf House restaurant offers superb dining with the opportunity for outdoor dining in a newly added screen porch.  Soothing water feature and beautiful views of the golf course add to the dining experience. The Bay Club is a golf and country club community with 625 acres of wooded and gently rolling terrain, that includes 200 acres of open space and 175 home-sites in Mattapoisett along the SouthCoast of Massachusetts.  To arrange a private tour please contact Dave Andrews at 508-207-9232.


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Off-Season Dining Membership

Monday, 25. October 2010 0:15

Golf House Restaurant the Bay Club, Mattapoisett MA

The Bay Club at Mattapoisett recently announced the issuance of a limited number of Off-Season Dining Memberships for the 2010/2011 season.

This membership extends dining privileges at the Club’s charming Golf House restaurant between October 1, 2010 and May 15, 2011, including special dining events.  Previous dining events hosted by Bay Club Executive Chef Jim Mercer include: Palm Beer Dinner, La Cucina Italiana Dinner, Wines of the World Dinner the popular Dinner and a Movie Night Series, and the Julia Child Dinner.  Additionally, members are entitled to take-away menu items, as well as the enormously popular option of ordering a home cooked Thanksgiving Dinner.

Those who wish to join this program must be sponsored by a current Bay Club member and are charged a flat rate, of which seventy five percent is credited for food and beverage. Details on the Off-Season Dining Membership, including a FAQ sheet and application, can be found by clicking here.  Or, if you prefer, please contact Dave Andrews directly at 508-758-9543.

The Bay Club is a golf and country club community with 625 acres of wooded and gently rolling terrain, that includes 200 acres of open space and 175 home-sites in Mattapoisett along the SouthCoast of Massachusetts. To arrange a private tour please contact Dave Andrews via e-mail or phone, 508-758-9543.


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Bay Club Mattapoisett Ladies Night Out

Monday, 5. April 2010 17:47

Drinks from the Bay Club BarEach month the Bay Club holds a book group discussion for members followed by “Ladies Night Out” at the Golf House restaurant. Members will meet in April to discuss Still Alice, a thought provoking and interesting piece of fiction that has received much acclaim and numerous awards.

After the discussion a wonderful dinner prepared by Chef Jim Mercer will be served.  Some of the items on the menu include Grilled Chicken Stuffed with Mushroom Duxcelle, Parsnip Puree and Haricot Verts and Roast Cod with Saffron Broth, Purple Potatoes, Carrots and fresh Fava Beans.  This evening is a great opportunity for the women of the Bay Club to meet and share a meal, perhaps make new friends or catch up with those they already know.

The Bay Club at Mattapoisett is a country club with an eighteen hole championship level golf course and residential property located in Southeastern MA.   To arrange a private tour please contact Dave Andrews via email or phone, 508-758-9543.


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Wines of the World Wine Dinner

Sunday, 28. February 2010 14:22

Join Wendy Koder from Trio Wines at the Bay Club at Mattapoisett Golf House Restaurant Saturday March 6,  for a Wines of the World wine dinner.  Chef Mercer and his team will prepare a special menu to be expertly paired with unique wines from around the world.

Salad of Roast Peppers, Artichoke Hearts and Parmesan, Aged Balsamic and EVOO

Homemade Saffron Papparadelle, Smoked Tomato Concasse and Ragu of Roast Duck

Roast Rack of Lamb with Rosemary Demi, Potatoes Dauphinois, Roast Baby Beets and Turnips

Flourless Chocolate Cake, Raspberry Blazo

Featured Wines

Chenin Blanc

Sauvignon Blanc
New Zealand

Andeluna Malbec

Chateau Fombrauge
St. Emilion, France

Mantello Sangiovese

Black Bubbles

The Bay Club at Mattapoisett is a country club with an eighteen hole championship level golf course and residential property located in Southeastern MA.   To arrange a private tour please contact Dave Andrews via email or phone, 508-758-9543.


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Bay Club Pub Menu

Friday, 13. November 2009 17:51

bistro imageBack by popular demand, the Golf House restaurant at the Bay Club will resume its weekly prix fixe specials on the Pub Menu over the late fall and winter months.

Our Pub Menu will be featured on Wednesday and Thursday evenings.  As always, Chef Mercer selects the best of the season and his menus are continuously updated; however some options on the prix fixe menu may include Sausage and Ratatouille Pot Pie, Chicken and Dumplings, Pot Roast of Beef, Baked Stuffed Sole, Lamb Tagine and various seasonal stews.  Perfect comforting foods to be enjoyed in the cozy restaurant alongside friends and family. These weekly specials will be served with a salad and dessert and are priced in the $16 – 19 range.


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Roessler Wine Dinner

Monday, 2. November 2009 14:48

roger roesslerThe Bay Club at Mattapoisett welcomed California vintner Roger Roessler for a special evening featuring the cuisine of Chef Jim Mercer with stellar Pinot Noirs & Chardonnays’ from Roessler Cellars.

Recently Roessler Cellars appeared on the cover of industry Bible, The Wine Spectator. The magazine sang the praises of the vineyard and their commitment to producing delicious Single Vineyard Pinot Noirs. To quote Roessler “we are primarily interested in Single Vineyard Pinot Noir, but have also added a few small lots of Chardonnay which we feel are in keeping with our Burgundian roots.” Roger is quite serious about the pairing of wine with food as he feels the correct match enhances both, and ultimately produces a higher level dining experience.

Credit for the evening must be given to Bay Club Golf House Restaurant Manager Sue Papi.  Sue has devoted her career to the restaurant business and her passion is fine wine. Members commonly respond to the question “what would you like to drink” by saying, “whatever Sue suggests”.  Sue has been offering his wines at the Bay Club for the past for years; his Pinot Noirs are her favorite. Last May an industry rep brought Roger to the Bay Club and Sue invited him to host a wine dinner, which he graciously accepted.

Roessler and Chef Mercer share a commitment to the localvore food philosophy, meaning utilizing foods found in your immediate area, or foods that are sourced not too far from your region. This penchant was apparent throughout the meal, particularly in the second course, a “risotto” of squash, potato and black truffle with foie gras and intense roast chicken reduction that was accompanied by both Griffin’s Lair Pinot Noir 2006 and La Brisa Pinot Noir 2007.

Roger personally introduced his vineyard to the members and explained his thought process behind the parings of each of the courses with his Pinot Noir and Chardonnay selections. The evening began with canapés and sparkling wine and proceeded through four amazing courses with two glasses of wine served with each.

While wild rains beat down upon the Golf House there was much merriment and joy inside as a packed crowd savored each course and debated over which pour was to be a new favorite. Thank you Sue, Chef Mercer and Roger for a lovely evening!


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