Sunday, October 25

Sunday Couples Championship

The Sunday Couples Championship was played on October 24th and 25th. Day one format was a Modified Pinehurst and day two, a Better Ball of Two. Nearly forty-eight couples competed for gross and net honors. Ron and Diane Conti (pictured below) shot a two day total 150 to edge out Lee and Marcia Connor’s 153. Ron and Marie Carhart (pictured above) squeaked by Bob and Pat Mohnal, 128.2 to 128.6. Great job all year by Bill and Sheila Fox and Ron and Chris Heppell, the chair couples.

Wednesday, October 21

Tennis Club Champions/Mixed Doubles

Congratulations to the 2009 Tennis Club Champions/Mixed Doubles. After four vigorous rounds of mixed doubles played by eleven teams, the champions are Don Cameron and partner Cynthia Wicker (pictured on the left). The runner-up partners were Larry Aiken and Jane Johnson (pictured right). The score for the almost two-hour final round was 6-4, 7-6 (tie breaker 7-4).Out of the four rounds of tournament there were 4 tie breakers played - exceptionally close and good tennis. If you are new to the Club, you are welcome to check out and consider joining the CT Tennis Association.

Friday, October 16

Great Review for Chef Michael

At Lake Fest, Bob and Betsy Anderson were thrilled to win the dinner for four prepared in their house by Chef Michael and served by Jenny. They summarized the evening for an insight into what is to come with the new Executive Chef. We had the dinner recently, and if it’s any indication of things to come, I guarantee you’re going to be very impressed by Chef Michael’s talents! After talking to us about our food likes and dislikes, here’s what Chef Michael did for the Losquadros and us: We started with an appetizer of crab dip done two ways (spinach with crab and Cajun crab) served with spiced pita chips. We then had a lovely salad of veggies and baby lettuce with fresh, made-to-order citrus vinaigrette. The main course was Seafood Pescatore which was ½ lobster, scallops, shrimps, clams, mussels and calamari, sautéed with leeks, celery and carrots and then tossed with fresh fettuccini pasta and saffron lobster broth, garnished with parmesan cheese, crushed red pepper and green onions. The last course was a chocolate and raspberry Triffle which was layers of crushed raspberries, chocolate marble cake, whipped cream and chocolate custard, topped with fresh raspberries. Yes, it was wonderful! I think club members will have lots of fabulous meals to look forward to with our charming, new chef. Many thanks, Michael!