Chef’s Tidbits: November 2019
Wednesdays throughout the winter we are offering a great special: A burger and a beverage. Enjoy Central Oregon grass-fed beef
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Chef: October 2019
Just recently, I and Denver, our acting sous chef, attended Pacific Seafood’s food show. It really broadened the seafood spectrum
Read moreChef’s Tidbits: September 2019
One super gratifying thing about this business is that I have the chance to build culinarians. I have one such
Read moreChef’s Tidbits: July 2019
Just a few summer food tips as we head into July … For hot summer days, try cutting up ripe
Read moreChef: June 2019
As many of you have already heard by now, pork prices will continue to rise, and this will affect poultry
Read moreChef’s Tidbits: May 2019
We have just recently added some new additions to our menus in the restaurant. Some traditional favorites have been implemented
Read moreSave the date for our Easter Buffet: April 21
Easter Brunch Menu April 21, 2019 Adults: $37 Children 5-11: $16 Cold Buffet Artisan bread and brunch bakery sweets Baby
Read moreChef’s Tidbits: February 2019
St Patrick’s Day Since the clubhouse is closed Sunday, March 17, we will present our special St Patrick’s day menu
Read moreChef’s Tidbits: January 2019
Greetings: Phyllis Keefer has been employed in the kitchen here at BGC since August 2000. By the time you read
Read moreValentines Dinner: Thursday, Feb. 14, 2019
(Reservations are limited. Save your table now!) by Executive Chef Darrin Hauser First Course Duck confit with cherry chutney, crostini
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