P ARK C ITY C LUB 20 Wines for $25

P ark C ity C lub
j uly /august 2010
A Newsletter for Members of the Park City Club
T h e P a r k C i t i e s / P r e s t o n C e n t e r ­
214.373.0756
www.parkcityclub.net
Cool Wines
for a Hot
Hot Summer
20 Wines for $25
Enjoy wines from all over the world, including crisp refreshing white
wines, dry rosés and fruity reds perfect for warm weather entertaining.
These Cool Wines for a Hot Summer will be complimented by imported
gourmet artisanal cheeses, an array of delicious fresh fruits,
berries and chilled hors d'oeuvres.
th
Friday July 9
6:00 – 8:00 pm
$25.00++ per person
$20.00++ per person Grapenuts Member and Spouse
R.S.V. P. before July 8th to reserve your glass!
214.373.0756
Due to the anticipated popularity of this event, reservations for dinner immediately following
the tasting are strongly recommended.
What’s Inside
Staff Messages
2
Bridge
3
From Our Kitchen to Yours
6
Tuesday Night Chautauqua
7
Business Networking
10
N
o t e s
F
r om
T
h e
S
t a f f
From the Manager
Our new lighter lunch menu is ready for your summer dining pleasure. And since
summer is here, we’re gearing up for increased member activity until Summer Certificates expire August 31, 2010. Certificates celebrating the Club’s 26th Anniversary are
reusable for every meal, excluding special events. We hope you will take advantage of
this special member privilege all summer long. Because these certificates may be used more than once, increased member usage of the
Club will, on occasion, require dining in rooms other than the Main
Dining Room. As always, window table seating is on a first-come,
first-seated basis.
Lobster Night and Crab Fest were a hit so we’re offering these special
events once more before fall. If you missed Lobster Night in May, General Manager, Michael Davis
you can join us on Friday, July 23rd to enjoy a beautifully prepared 2 lb. live Maine lobster. Crab Fest will be Friday, September 10th to round out
the summer.
Did you know Thursday’s $25 three-course Prix-Fixe Menu created by Executive Chef
Michael Gregory can be paired with wines for only $15? Depending on your dining
selections, James and Abdi will pair a wine to go with each of your three courses. If
three different wines are more than you bargained for, we also have several wines in
our cellar that do not appear on the regular wine menu. If you’re interested, just ask
the staff to tell you about some of these special wines next time you dine.
Have a safe, happy summer and I’ll see you at the Club!
Michael Davis CCM
GREETINGS FROM THE CATERING DEPARTMENT
Christmas in July?
It is hard to think about the holidays when it is 100 degrees outside!
But, before you know it, December is going to arrive with all its
festivities. Don’t be caught off guard; start planning early this year.
Whether it is a company celebration or a small intimate family dinner, we have so many wonderful ideas for you to make it exciting,
beautiful and hassle free. Let the catering department at Park City
Hala Askar
Club walk you through the hottest trends in food and table décor as
Catering Director
well as the perfect entertainment to make this celebration extra special. Please call Hala or Risë to book your holiday party today.
Page 2
N
o t e s
F
r om
T
h e
S
t a f f
MEMBERSHIP MATTERS
Who do you know in your circle of influence that would be a good membership candidate for Park City Club? The Club depends on member referrals to replace those individuals who leave through the normal attrition process. Sometimes all you need to do is
extend an invitation to those new neighbors, business associates and clients to join your
Club.
Have you considered how much the Club has to offer? In
addition to a la carte dining, the Club offers many special activities including, Wine Dinners and Tastings, a monthly entertainment series called Chautauqua, an Investment Club, plus
tours to special events around the metroplex. And if golf is
your game, you can always add the Dallas Fort Worth Society
to your membership.
Bettina Bosell
Director of Membership
And don’t forget that summer certificates are valid now through August 31, 2010. This
is the perfect time to share the private club experience with your friends and promote
membership. Plus, you have a chance to win a trip for two to New York City including
three days & two nights hotel stay, airfare, tickets to a Broadway Show and $500 spending money if you sponsor 6 members by September 30, 2010. Plus, for every person you
sponsor, you will receive $350 a la carte food credit.
­
Bettina Bosell
Director of Membership
LADIES BRIDGE LUNCHEON
No Ladies Bridge in July
Monday, August 2, 2010
Lunch and Prizes
$15.95++ per person
Call the MemberLine 214.373.0630 by the
preceding Thursday for Ladies Bridge reservations or email [email protected].
COUPLES EVENING BRIDGE
Tuesday, July 20, 2010
Tuesday, August 17, 2010
Dinner and Prizes
$19.95++ per person
Call the MemberLine 214.373.0630 by the
preceding Friday for Couples Bridge reservations or email [email protected].
Cancellation Policy in Effect
Ladies Bridge
High
May
Mary Ann Murray
June
Mary Ann Murray
couples bridge
High
May
Barbara Reinhart & Alice White
June
Martie Matthews & Doris Starker
Congratulations
BRIDGE FOR
EVERYONE
to our
recent
Bridge Winners
Page 3
I n G oo d S p i r i t s
James Burket
Dining Room Supervisor
It is officially summertime here in Texas. As I write this article, the weather
forecast is predicting five 100 degree days in a row. A great way to forget the
heat and spend a nice summer evening inside is at the annual PCC “Summer
Wine Tasting”. Enjoy over twenty wines specially chosen to be enjoyed all
summer long, whether by the pool, a mountain cabin or a relaxing evening at
the Park City Club. We will be tasting wines from all over the world, including
crisp refreshing white wines, dry rosés and fruity reds perfect for warm weather
entertaining. The wines will be complimented by imported gourmet artisanal
cheeses and an array of delicious fresh fruits and berries. Please join us for
this fun and tasty event on Friday, July 9th.
Cheers!
James R. Burket
Cakebread Wine Dinner
Page 4
Club Events
Father’s
Day
Page 5
F r om O u r K i t ch e n T o Y o u r s
FROM OUR KITCHEN TO YOURS
As we enter into our hottest part of the summer, we naturally navigate to lighter and chilled foods.
Try our garden green salads along with our lightly seasoned main courses which are freshly prepared with vegetables and fruits as the main ingredients. Ice cream and sorbet seems like the perfect ending for a good meal or an afternoon snack to help beat the summer heat. Very few people
even consider a soup, as soups have the mindset of being hot and hearty for a cold winter day.
A chilled soup can make a great accompaniment to any meal in the form of an appetizer, main
course or even dessert for the summer season. It can be strictly vegetarian or by adding meats
or seafood, you can turn a chilled soup into an enticing main course. Fruit and berries make
Executive Chef,
an incredible dessert or appetizer soup with ingredients such as wine, fruit juices, honey, mint
Michael Gregory, CEC
and ginger. Savory soups with vegetable juices and stocks with wine, vegetable purees, olive oil,
roasted garlic and vinegars make wonderful savory soups for the main course.
Chilled soups not only taste good and refreshing; most of the ingredients are an essential part of the daily recommended food
groups. They are fairly easy to prepare and only require a blender or food processor for the broth. The rest of the ingredients
can be chopped and diced with your favorite kitchen knife. Let me leave you with a recipe you can prepare in your own
kitchen:
CHILLED SPINACH WATERCRESS SOUP
2 T. (1/4 stick) butter
2 C. thinly sliced leeks (white and pale green parts only;
about 3 medium)
1 7- to 8-ounce white-skinned potato, peeled, diced
3 C. (or more) low-salt chicken broth
2 C. (packed) coarsely chopped watercress with some of
the stems plus small sprigs (for garnish)
1 C. (packed) baby spinach leaves
1 1/2 t. fresh lemon juice
2 hard-boiled eggs, peeled, chopped (for garnish)
Preparation: Melt butter in heavy large saucepan over medium heat. Add leeks and
potato; sauté until leeks are slightly softened but not brown, stirring often, about 5
minutes. Add 3 cups of chicken broth; bring to boil. Reduce heat, cover, and simmer
until vegetables are very tender, 10 to 12 minutes. Add watercress and spinach; stir
until wilted, about 1 minute. Cool slightly.
Working with 1 cup at a time, puree soup in blender until smooth. Transfer soup to large
bowl. Stir in lemon juice; season with salt and pepper. Chill until cold, about 2 hours.
Thin with more broth, if desired.
Ladle soup into bowls. Garnish center of each with hard-boiled eggs and small
watercress sprigs.
MONDAY LUNCH THEME BUFFETS
JULY 5
Texas Barbeque
JULY 12
Stir Fry
JULY 19
Southern Home Cooking
Page 6
JULY 26
Stir Fry
AUGUST 2
Made to Order
Sandwich Station
AUGUST 9
Stir Fry
AUGUST 16
Mediterranean
AUGUST 23
Stir Fry
AUGUST 30
Made to Order
Salad Station
T u e s d a y N i gh t C h a u t a u q u a
Tuesday, July 27, 2010
“Music of Your Life”
Dr. Rodney Pirtle
Beth Weems Pirtle
Dr. Pirtle’s beginnings were in Coleman, Texas, where he was an all-state basketball player and honor graduate. He attended Texas A&M University on a
basketball scholarship and holds degrees from the University of Texas at Austin, Stephen F. Austin, New York University and most recently, Perkins School
of Theology. His wife, Beth, will appear with him using her background as
an educator of the hearing impaired enhancing the beauty and message of
his songs. He retired in June 1990 after 18 years as an administrator in the
Highland Park schools. Beth Weems Pirtle, originally from West Columbia,
Texas, is Ms. Texas Senior America 2003 and Ms. Senior America 2003 first
runner up. She won the national title of America’s 60’s in 1999 in the Beauties
of America Pageant.
Dinner: 6:30 – 7:30 p.m.
Program: 7:30 – 8:30 p.m.
$25.95++ per person
Reservations required, call the MemberLine at 214.373.0630
Cancellation Policy in Effect
Tuesday, August 31, 2010
Lu Mitchell
Prize Winning Singer & Songwriter
Lu Mitchell began her career in the late sixties by performing at the now-legendary Rubaiyat in
Dallas, Texas. She has appeared in concert throughout the United States and in Ireland. She is
in demand as an after-dinner entertainer. A prolific songwriter, Lu has become known for her
clever and witty social commentary. Her songbook Singing for Her Sanity contains sixty-five of
her best songs about TV evangelists, doctors, garage sales and anything
else that tickles her sense of the absurd in this land of Big Macs, Mammograms and the Internet. She has eleven CD’s to her credit. A few
of her songs are: Mary Stuffed Her Boss in the Paper Shredder, Love
On the Internet and Uncle Ned Got Sold in the Yard Sale.
Lu will bring us this truth serum in person.
Dinner: 6:30 – 7:30 p.m.
Program: 7:30 – 8:30 p.m.
$25.95++ per person
Reservations required, call the MemberLine at
214.373.0630
Cancellation Policy in Effect
Page 7
Club Events
Lobster Night
Friday, July 23rd
STARTERS
Field Greens Salad
Clam Chowder
Caesar Salad
SECONDS
!
FLOWN IN LIVE
just for this event
$49.95 ++ per person
Reservations Required
214.373.0756
Page 8
Steamed Clams
Oysters on the Half Shell
Oysters Rockefeller
Shrimp Cocktail
INTERMEZZO
Citrus Sorbet
ENTRÉE
2 Pound Live
Maine Lobster
Steamed to Order, Claws Cracked,
and Tail Split.
Served with Drawn Butter,
Parsley Buttered Potatoes,
Fresh Corn on the Cob and
Cole Slaw
Crackers and Bib
FINALE
Homemade Strawberry Short Cake
with Buttermilk Biscuit
and Freshly Squeezed Strawberry
Juice, topped with
Gran Mariner Whipped Crème
Key Lime Pie
Warm Bread Pudding Topped with
Whiskey Crème Sauce
Club Events
Park City Club members enjoying Lobster Night in May.
Page 9
Business Alliance
Join CREW Dallas for lunch this summer!
July 21st– Dr. John Baen, University of
North Texas “Real Estate Outlook”
Date: Wednesday, July 21st
Park City Club
11:30 a.m. - 1 p.m.
Pre-Registration $50
Walk-in $55
August 18th– Andy Smith, Green Squared
“How to Compete with Green Buildings”
Date: Wednesday, August 18th
Park City Club
11:30 a.m. - 1 p.m.
Pre-Registration $50
Walk-in $55
Register on line at www.crew-dallas.org or contact the CREW office.
[email protected] Phone: 214.890.6490 Fax: 214.890.6491
Page 10
Business Networking Events
First Friday Book Synopsis
By Randy Mayeux and Karl J. Krayer, Ph.D. of Creative Communication Network
$27.00 per person if paid on-line at www.firstfridaybooksynopsis.com
$29.00 per person at the door. 7:00 – 8:00 a.m.
(Note: Because of the holiday weekend,
we are meeting on the 2nd Friday of July)
Friday, July 9, 2010:
1. Open Leadership: How Social
Technology Can Transform the
Way You Lead
by Charlene Li. San Francisco: Jossey-Bass. (2010) Synopsis by Karl Krayer
2. Maestro: A Surprising Story about
Leading by Listening
by Roger Nierenberg. Portfolio: Hardcover. (2009) -- Synopsis by Randy Mayeux
BONUS PROGRAM WITH
Dean Lindsay
The Progress Challenge:
Working and Winning in a World of Change
(immediately following the main gathering)
8:30 a.m. – 10:00 a.m.
For reservations call Karl Krayer at 972.601.1537
or email [email protected]
by the preceding Wednesday.
For more information, go to:
Page 11
Dining Specials
Wednesday Night Buffet: Chefs in Action
Buffet Style in the Main Dining Room 6-9 p.m. – Relaxed Dress Code
Adults: $17.95++ Children 5-12: $7.95++ (Menu Service Also Available)
July 07: ITALIAN CUISINE
Carving station of Italian sausage and
veal osso buco with salsa verde, seafood
lasagna, chicken millanaise station, ratatouilli, focaccia bread, Italian meatball
soup.
July 14: FRENCH BISTRO
Veal steaks with bordelaise sauce,
roasted duckling station, roasted leg of
lamb, bouillabaisse station, dauphinoise
potatoes, French onion soup.
July 21: COWBOY NIGHT
Baked potato station, carving station of
grilled rib eye, fried shrimp, cowboy nachos, chicken fried chicken with gravy,
mini burger station.
July 28: KING NEPTUNE’S FEAST
Fried catfish with hushpuppies, seafood
scampi station with orzo pasta, mini
crab cakes station, mahi mahi carving
station.
August 04: TEXAS BARBECUE
Buffalo wings, oven roasted brisket of beef
and baby back pork ribs carving station,
smoked sausage, barbecue Cornish hens,
grilled salmon with roasted corn relish, mini
baked potatoes.
August 11: SOUTHERN COOKING
Chicken fried steak with cream gravy,
martini station of mashed potatoes
with fried green tomatoes, pumpkin
seed crusted trout with avocado salsa,
carving station of leg of lamb, brussel
sprouts with mustard sauce.
August 18: FRENCH BISTRO
Beef shantung station, seafood station
served with cous cous, carving station
of roasted leg of lamb with mango-mint
salsa, classic chicken cordon bleu, asparagus hollandaise, baked papatas, cream
of potato and brie soup.
August 25: LATIN CUISINE
Chicken and beef fajita station, fish
tacos, potato station with lamb chops,
ceviche, pico de gallo, guacamole, quesadilla station, posole soup.
Friday evenings feature fresh seafood specials in addition to the regular menu.
6:00-10:00 p.m. Adults: $31.95++
(includes Park City Club salad or soup of the day)
July 02: SOLE AND GOAT CHEESE FLAN
Almond crusted lemon sole with mango, coconut
and ginger sauce, goat cheese and sweet potato
flan.
July 09: STRIPPED BASS AND FISH TACO
Pan seared stripped bass with roasted rustic
tomato salsa, with a shrimp taco and pueblo
dipping sauce.
July 16:SNAPPER AND SHRIMP SOUFFLE
Pistachio crusted snapper with roasted red
bell pepper sauce and a shrimp-queso fresco
soufflé.
July 23: LOBSTER NIGHT
July 30:SALMON AND CRAB
Page 12
Stuffed Atlantic salmon with crab, served with
butternut squash relish and avocado-cilantro
sauce.
August 06: ACAPULCO MARGARITA
MAHI MAHI
Acapulco style marinated and pan seared
mahi mahi with poblano pepper relish, two
grilled oysters and margarita shot.
August 13: DIVER SCALLOPS
Blackened diver scallops around safron risotto
served with roasted tomato-basil sauce and
fried leeks. August 20: HALIBUT AND SEAFOOD CREPE
Roasted corn crusted halibut with tomatillo
salsa with a seafood crepe and hollandaise.
August 27: PETITE CRAB CAKES TEMPURA
Two petite crab cakes dipped in tempura batter, fried and served on a bed of Asian style
grilled shiitake mushrooms, and creamy cornginger sauce.
F
Member
oc u s
o n
N
e w
M
e m b e r s
Sponsor
Mr. & Mrs. J. Timothy Allen (Susan).............................................................................................................................................Larry L. Franks
Mr. Allen is the Managing Director of Center Stone/Wells
Fargo Financial Network.
Mr. William R. “Bill” Bond................................................................................................................................................................ Harry J. Chris
Mr. Bond is an Oil & Gas Investor with Bond Operating Company.
The Rev. & Mrs. Henry C. Coke, III (Anne)..................................................................................................................................Larry L. Franks
Reverend Coke is retired from St. Michaels and All Angels
Episcopal Church.
Mr. Marvin Cortez............................................................................................................................................................................. Harry J. Chris
Mr. Cortez is Consulting Director of FiServ.
Mr. & Mrs. Timothy R. Eller (Kathy)........................................................................................................................Mr. & Mrs. Charles L. Jarvie
Mr. Eller is President of Cordalla Capital, LLC.
Mr. & Mrs. John R. Elliott (Helen)................................................................................................................ Mr. & Mrs. W. Kenneth McConnell
Mr. Elliott is a retired building and remodeling contractor
Mr. Ron Fleming.............................................................................................................................................................................Larry L. Franks
Mr. Fleming is President of United Business Alliance.
}
We extend a warm
welcome to new
members who
enrolled between
April 20, 2010
and
June 21, 2010.
Mr. & Mrs. Michael Freberg (Madeline).......................................................................................................................................... Harry J. Chris
Mr. Freberg is Regional Vice President of Brasfield & Gorrie, LLC.
Mr. Daniel Fulgham.................................................................................................................................................................. Robert L. Foree, Jr.
Mr. Fulgham is President of Fulgham Capital, LLC.
Ms. Mary Hennington.....................................................................................................................................................................Larry L. Franks
Ms. Hennington is a Tax Partner with Vink Teague & Associates.
Mr. & Mrs. Charles L. Jarvis (Janet).............................................................................................................................................Bruce Leadbetter
Mr. Jarvis is Chairman of J/P Mgt., LLC.
Mr. & Mrs. Cary M. Maguire (Ann).............................................................................................................................................Marshall A. Hess
Mr. Maguire is Chairman, President & CEO of Maguire Oil Company.
Mr. & Mrs. Mark L. Meyer (Judiann)............................................................................................................................................... Harry J. Chris
Mr. Meyer is CEO of MLinc Mortgage Solutions, LP;
Mrs. Meyer is an artist, JMeyer Creative.
Mr. & Mrs. Drake Mills (Ann Marie)................................................................................................................................................Van E. Pardue
Mr. Mills is President and CEO of Community Trust Bank of
Ruston, Louisiana.
Mrs. Katie Pickering.....................................................................................................................................................Mr. & Mrs. Wilbur Roberts
Ernest Poulos, M.D. ..................................................................................................................................................................... Former Member
Dr. Poulos is a retired surgeon.
Mr. & Mrs. Robert E. Rain (Gene)..............................................................................................................................................Mrs. Frances Rain
Mr. Rain is retired.
Mr. & Mrs. Daniel R. Saur (Lisa)...................................................................................................................................................... Harry J. Chris
Mr. Saur is President of D. R. Saur Financial.
Page 13
J U L Y
Sunday
­­­Board of Governors
2009 – 2010
Monday
Tuesday
Wednesday
Douglas M. Simmons
Presiding Member
Jim Bethmann
Thursday
1
Friday
3 2
Open for Breakfast,
Lunch & Dinner
Open for Breakfast,
Lunch & Dinner
4 Course $25
Prix Fixe Menu
Seafood Special
Sole &
Goat Cheese Flan
Edward W. Blessing
Saturday
­Open for Dinner
Harry J. Chris
Lisa Chris-Tietjen
Charlotte Clifford
4
5
6
7
8
Club Closed
David Hira
Kari Hobbs
Open for Breakfast
& Lunch
Texas
Barbeque
Open for Breakfast,
Lunch & Dinner
Nancy Nicol Martinez
11
Open for Breakfast,
Lunch & Dinner
Open for Breakfast,
Lunch & Dinner
4 Course $25
Prix Fixe Menu
Prime Rib
½ Price Tuesday
NO ladies
bridge
luncheon
David L. Markham
Murry McCammon
10
Open for Breakfast,
Lunch & Dinner
Larry L. Franks
Edward E. Gray
9
wednesday
night buffet
Italian cuisine
Seafood Special
Striped Bass &
Fish Taco
­Open for Dinner
Summer Wine
Tasting
Trio Night
12
13
14
15
16
Open for Breakfast
& Lunch
Stir-Fry Station
Open for Breakfast,
Lunch & Dinner
Open for Breakfast,
Lunch & Dinner
Open for Breakfast,
Lunch & Dinner
Open for Breakfast,
Lunch & Dinner
4 Course $25
Prix Fixe Menu
Seafood Special
Snapper & Shrimp
Souffle
17
George J. Nachman
R. Kirk Newsom
Club Closed
H. Winfield Padgett
Steven D. Poole
Prime Rib
½ Price Tuesday
INVESTORS CLUB
6:00 PM
wednesday
night buffet
French bistro
20
21
Rebeccah Shepard
David A. Young
18
19
22
23
Open for Breakfast,
Lunch & Dinner
Club Closed
Open for Breakfast
& Lunch
Southern Home
Cooking
Open for Breakfast,
Lunch & Dinner
Prime Rib
½ Price Tuesday
couples bridge
6:00 PM
25
Club Closed
26
Open for Breakfast
& Lunch
Stir-Fry Station
27
Open for Breakfast,
Lunch & Dinner
Prime Rib
½ Price Tuesday
Chautauqua –
beth &
roney pirtle
6:30 pm
Page 14
Open for Breakfast,
Lunch & Dinner
wednesday
night buffet
cowboy night
24
Open for Dinner
Open for Breakfast,
Lunch & Dinner
4 Course $25
Prix Fixe Menu
Lobster Night
28
29
30
Open for Breakfast,
Lunch & Dinner
Open for Breakfast,
Lunch & Dinner
Open for Breakfast,
Lunch & Dinner
4 Course $25
Prix Fixe Menu
Seafood Special
Salmon & Crab
wednesday
night buffet
king neptune’s
feast
Open for Dinner
31
­Open for Dinner
A U G U S T
Sunday
1
Club Closed
Monday
2
Open for Breakfast
& Lunch
Made to Order
Sandwish Station
ladies bridge
luncheon
10:00 am
8
Club Closed
Tuesday
3
Open for Breakfast,
Lunch & Dinner
Prime Rib
½ Price Tuesday
Club Closed
Club Closed
6
Open for Breakfast,
Lunch & Dinner
Open for Breakfast,
Lunch & Dinner
Open for Breakfast,
Lunch & Dinner
4 Course $25
Prix Fixe Menu
Seafood Special
Alcapulco
Margarita
Mahi Mahi
wednesday
night buffet
texas
barbeque
11
Open for Breakfast
& Lunch
Stir-Fry Station
Open for Breakfast,
Lunch & Dinner
Open for Breakfast,
Lunch & Dinner
wednesday
night buffet
southern
cooking
Club Closed
13
Open for Breakfast,
Lunch & Dinner
Open for Breakfast,
Lunch & Dinner
4 Course $25
Prix Fixe Menu
Seafood Special
18
19
20
Open for Breakfast
& Lunch
Mediterranean
Open for Breakfast,
Lunch & Dinner
Open for Breakfast,
Lunch & Dinner
Open for Breakfast,
Lunch & Dinner
Open for Breakfast,
Lunch & Dinner
4 Course $25
Prix Fixe Menu
Seafood Special
Halibut &
Seafood Crepe
Prime Rib
½ Price Tuesday
23
Open for Breakfast
& Lunch
Stir-Fry Station
24
Open for Breakfast,
Lunch & Dinner
wednesday
night buffet
French Bistro
25
26
27
Open for Breakfast,
Lunch & Dinner
Open for Breakfast,
Lunch & Dinner
Open for Breakfast,
Lunch & Dinner
4 Course $25
Prix Fixe Menu
Prime Rib
½ Price Tuesday
30
Open for Breakfast
& Lunch
Made to Order
Salad Station
Saturday
7
Open for Dinner
14
Open for Dinner
Diver Scallops
17
wednesday
night buffet
latin cuisine
29
12
16
couples bridge
6:00 PM
22
Friday
5
10
Prime Rib
½ Price Tuesday
Thursday
4
9
INVESTORS CLUB
6:00 PM
15
Wednesday
21
Open for Dinner
28
Open for Dinner
Seafood Special
Petite Crab Cakes
Tempura
31
Open for Breakfast,
Lunch & Dinner
Prime Rib
½ Price Tuesday
Chautauqua
– LU MITCHELL
6:30 pm
Page 15
PARK CITY CLUB
First-Class
U.S. Postage
PAID
Fort Worth, TX
Permit No 2237
The only thing we overlook is the view.
5956 Sherry Lane, Suite 1700
Dallas, Texas 75225
Operation Hours
and
Staff
Club Staff
Club Open
Monday-Friday, 7 a.m.
Saturday, 6 p.m.
Club Closed
Monday, 3 p.m.
Tuesday-Thursday, 11 p.m.
Friday-Saturday, 12 a.m.
Sunday
Website
www.parkcityclub.net
Reservations
214.373.0756
or www.parkcityclub.net
Fax
214.373.8305
Dining Service Hours
Breakfast
Monday-Friday,
7 a.m. – 9 a.m.
Lunch
Monday-Friday
11:30 a.m. - 2 p.m.
Dinner
Tuesday-Thursday
6 p.m. - 10 p.m.
Friday-Saturday
6 p.m. - 10:30 p.m.
General Manager
Michael Davis, CCM
[email protected]
Executive Chef
Michael Gregory, CEC
[email protected]
Membership Director
Bettina Bosell
[email protected]
Catering Director
Hala Askar
[email protected]
Catering Manager
RisÎ Reinhardt
[email protected]
Dining Room Supervisor
Abdi Jamma
Jorge Rosas
James Burket
[email protected]
Club Controller
Rachel Cansler
[email protected]
Member Relations Director
Nancy West
[email protected]