Newsletters

Gilchrist Club

October Newsletter

QUAIL SEASON IS HERE!

We know that you have been anxiously awaiting your first visit of the season! We hope that you are as excited as we are!
We recently sent everyone the revised rules and regulations for the 2026-27 season. Please take some time to read carefully and don't hesitate to let us know if you have any questions.
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Here are a few ways you can help us provide you and your guests with a world-class experience:
- Direct your guests to the hunting page of our website and have them watch the safety video.
- Have your guests get their hunting license prior to their visit.
- If you have inexperienced hunters in your group, please let us know in advance.
- PLEASE be on time for all activities and dinner times.
- Please notify us in advance with any dietary requirements or allergies.
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Many of you are now aware of the addition of Oak Tree Landing airstrip as a landing site. This 4,360' x 75' asphalt airstrip is only 15 minutes from the club. Detailed information is available on request.

^{Summer Dog Training}^{Randy oversees the training of all of our dogs. Our professional guides spend many hours of the off season making sure all of our pups are up to Gilchrist Club standards.}

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OFF SEASON SUMMER FUN!

After our end of season staff luau, we got busy getting the club ready for another great season.
From capital improvement projects to spring cleaning, we always have a lot going on. We can't wait for you to see what we've done!

Middle-aged man with a beard wearing a white chef's coat and a dark cap standing against a light gray concrete wall.

Executive Chef ANDY NIEDENTHAL

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Another great quail season is here and we are looking forward to seeing everyone.
I would love to discuss the menu for your upcoming visits, please don't hesitate to reach out to me anytime. Please give me as much advance notice as possible. My contact info is below.
In addition, I would love to get your feedback on all aspects of your food & beverage experience. Your input matters, please share your thoughts or ideas.
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305.393.7392 cell
aniedenthal@gilchristclub.com

‍Remember to please keep us informed on all dietary requirements and allergies.
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On behalf of your entire Food & Beverage team, we look forward to seeing you!
-Chef Andy

CHEF ANDY'S GATOR SAUCE
^{16 oz. Ranch Dressing
1.5 tablespoons of Paul Prudhomme's blackened red fish or seafood magic seasoning.
2 teaspoons of sriracha hot sauce (more if you like spicy).
Combine all ingredients, mix well, and let rest for at least an hour. Mix again and you're ready to go!
Refrigerate in an airtight container and it will last almost indefinitely.}^{QUAIL BITE PREPARATION:}^{‍
Bake at 350 degrees for about 10-15 minutes or until the bacon is crispy. Drop in a deep fryer on 400 degrees until done.
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PONTOON BOAT‍

The pontoon boat is temporarily out of service due to routine maintenance and to get the seats
reupholstered. We apologize for the inconvenience.

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