JANUARY 2026
Chef‘s Kitchen
BECOME A COMMITTEE MEM In March, the Board of Governors will assign members to replace co whose terms have expired. If elected to serve on a comm your term of o ce will begin in March 2026. ALL COMMITTEE TERMS ARE TWO (2) YEARS, EXC THE GOLF & GREENS COMMITTEE, WHICH IS THREE Each committee and their responsibilities are as follo HOUSE & SOCIAL COMMITTEE (MEETS THE 1ST TUESDAY OF EVERY MONTH) ✴ Recommends annual social calendar based on input from the membership. ✴ Recommends format of each social event. ✴ Works with members to encourage attendance and participation. ✴ Assists in administration of social events. ✴ Works with management to review clubhouse/food & beverage operations. ✴ Makes recommendations regarding clubhouse/food & beverage services base membership.
by Richard Brown, Executive Chef
Apple-Butternut Squash Soup
Ingredients
• 4 lbs. butternut squash, peeled and cubed • 2 tbsp. of olive oil • 3 tbsp. of ginger, fresh, minced • Salt and pepper to taste • 1 ea. small yellow onion, diced • 2 ea. Honeycrisp Apples, peeled and diced • 1 tbsp. curry powder
GOLF & GREENS COMMITTEE (MEETS THE 2ND TUESDAY OF EVERY MONTH)
• 4 ea. garlic cloves, minced • 1/4 tsp. cayenne pepper
✴ Recommends annual member tournament schedule based on input from the ✴ Assists in administration of member tournaments and handicap committee. ✴ Reviews condition of golf course with management and golf course superinte ✴ Makes recommendations regarding playability and improvement of golf cou ✴ Works with membership to encourage proper golf etiquette and care of the g
• 4 cups vegetable or chicken stock • 1 ea. (13.5 oz.) can coconut milk
Instructions
COURTS & FITNESS COMMITTEE (REGULAR MEETING TIMES TO BE DETERMINED)
1. Toss the butternut squash in the olive oil with the ginger and a touch of salt and pepper and mix thoroughly. Then roast in preheated oven at 415 degrees for approximately 15 minutes. Once the squash gets a little color and tender then they need to be removed. 2. In a soup pot, combine the apple, onion and garlic on medium high heat and sauté lightly until the onions are translucent. Add the roasted butternut squash, stock, curry powder and cayenne pepper. Cook on medium low for 30 minutes. 3. Using an immersion blender, blend the soup directly in the pot until completely smooth, about 2 minutes. Add a touch of salt and pepper to your taste. Add the coconut milk and stir to combine. 4. Ladle into a bowl and top with a drizzle of coconut milk and freshly cracked pepper.
✴ Works with management to review swim, tennis/pickle ball & tness operati ✴ Makes recommendations regarding leagues, clinics, tournaments and other on input from the membership. ✴ Recommends improvements to facilities, based on available budget. MEMBERSHIP COMMITTEE ✴ Works with management and membership director to promote membership ✴ Makes recommendations regarding admission standards and practices. FINANCE COMMITTEE (MEETS THE 3rd TUESDAY OF EVERY MONTH) (MEETS THE LAST TUESDAY OF EVERY MONTH) ✴ Reviews membership applicants for acceptance. ✴ Works with management to understand and review monthly nancial repor ✴ Educates members on the club’s operational issues and nancial success. REQUESTS TO SERVE ON A COMMITTEE MUST BE SU NO LATER THAN FEBRUARY 28, 2026. FOR MORE INFORMATION, OR TO SUBMIT YOUR R TO SERVE, PLEASE EMAIL ERYN URBAN AT eurban@sevenoakscountryclub.com
Serves 8
8
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