The first week of May featured some great culinary events at the club. May 4th was our first wine dinner of the season and I've posted some photos in the
gallery. The Cinco de Mayo menu additions are usually one of our more popular "theme nights" and this year's turnout showed that to be the case yet again. Over sixty members and guests turned out to enjoy fresh salsas, made-to-order guacamole, mushroom enchiladas, lobster tacos and more.
May is always an exciting month for us in the kitchen, as it typically marks the beginning of seasonally available local produce. In addition to the local mushrooms and microgreens we use year round, this weekend we'll begin to have local asparagus, for the "asparagus trio" and more. We'll be sure to keep you informed as more and more local products arrive on the menu.
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