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Gilchrist Club

November Newsletter


QUAIL SEASON IS UNDERWAY, FINALLY !

The season got off to a rocky start because of the hurricanes. We hope that everyone weathered the storms and you and your families are safe and sound.
Everything is back to normal at The Club and we are anxiously awaiting your visit!

Give Ashley, Jennifer, or Aliyah a call to discuss dates.


WOULD YOU LIKE TO GET YOUR CONCEALED CARRY PERMIT OR TAKE A FIREARMS SAFETY CLASS?

Gilchrist Club is partnering with Jeffrey Boatright to offer our members firearm safety and self-defense classes.  Jeff's basic pistol course prepares participants for carrying concealed weapons.  This course meets and exceeds the training requirements for the Florida Concealed weapons or firearms license.  For more details, go to NEWS & EVENTS.
To book your lodge and safety class reservations, please contact Ashley, Jennifer Poole, or Aliyah in Member Services.

PRO SHOP SALE CONTINUES!

We have everything you need for this coming season.
All accessories, handguns, select ammunition,
rifles and Fair shotguns are on sale.
This sale also includes all binoculars
and scopes. We will also have another
awesome selection of apparel and outwear.
THE PUPS ARE READY TO GO!

Randy and his team
have been getting our
world-class dogs ready for
another quail season.
Our new Executive Chef
ANDY NIEDENTHAL

It is my pleasure to introduce you to our new
Executive Chef, Andy Niedenthal. Andy comes to us
from our sister property The Hotel Eleo in Gainesville.
Andy has his degree from Baltimore's International
Culinary Arts Institute. He is originally from
Baltimore, Maryland and now resides in Salt Springs, Fl.
with his wife Ann Marie and bloodhound Otis and
Staffordshire Terrier Ringo. Andy has spent most of his
30 year career in Islamorada in the Keys, with stops along the way
in the British Virgin Islands and Puerto Rico.
He is always available to discuss menu items
and suggestions. Don't hesitate to reach out prior
to your arrival!

305.393.7392 cell
chefandyniedenthat@hotmail.com

Remember to please keep
us informed on all dietary requirements
and allergies.

On behalf of your entire
Food & Beverage team, we look forward
to seeing you!



‍‍
GILCHRIST CLUB RECIPE OF THE MONTH
CIDER SWEET WHITE BBQ SAUCE
(Quail bite dipping sauce)

1 cup Mayo (Hellmann's is Chef's choice)
1/2 cup Brown Sugar
2 TBS Hot sauce (Tiger sauce is Chef's choice)
1 TBS Steak seasoning (Montreal is Chef's choice)
2 TBS Agave Nectar
Approx. 2 TBS Apple cider vinegar

Wisk all ingredients (except vinegar) into a bowl then temper vinegar in to taste. You may want to add more or less depending on personal preference.
PRO TIP: Add more hot sauce to make it a sweet heat sauce.