We are excited to be getting back to indoor dining at Credit Valley! I am thrilled that we have been able to sell out the restaurant on most nights and kept a booming take-out business thriving. As indoor dining opened this past weekend, the combination of increased capacity and your dedication to our take-out service…Read More.
Thank you for being so supportive. Our services will continue to expand to pre-covid times, and as this unfolds, I wanted to take a moment to let you know what’s been happening behind the scenes and what you can expect for the rest of the summer. Hopefully, we will be entering Step 3 of the…Read More.
Last year, we were all given the gift of time. Some hours were filled with nothing, others were filled with enough worry and anxiety to last a lifetime, and others were full of magic. Thanks to your ongoing support, we kept busy in the kitchen. I also had an impressive list of 2020-2021 off-season projects…Read More.
We are excited to announce that we will have a ‘soft’ opening of the patio in conjunction with the opening of the range tomorrow. This will be a first at the Club in the month of March. We are still planning on a full return to service starting on April 1, but with warmer weather…Read More.
Thank you for taking part in our Fresh Start menu campaign. This week completes a month of healthy choice menu prix fixe offerings, but that’s not to say this is the end of our wholesome cookery at CV. It is more like the start of an ongoing initiative to keep our food low in over-processed…Read More.
Thank you for your continued support. We have a couple of really exciting culinary announcements attached to this week’s broadcast. We had great success over Mother’s Day with not only prepared meals ready to heat and serve, but also in our gift basket campaign. This is a new direction for us and we will continue…Read More.
The Last Rib Night is this Friday! As we settle into cooler weather, Rib Night goes to bed for another year. We are making room for the turkeys. Once again, I have secured our own reserve of turkey, hatched in the spring based on our order. Scott Aimers, a hobbyist turkey farmer just north of…Read More.
We have just launched our fall to winter menu. On this menu you will start to see some braising and house smoking starting to happen. The return of the lamb shank, classic chicken cacciatore, 24-hour bolognese, and a smoked duck breast appetizer are a few of the highlights. As the golfing and after golf dining…Read More.
As this blog is being drafted, the first of Turkey Season is upon us. I have 100 Turkey Drumsticks in the smoker to serve up at the Men’s Four Ball banquet! We were inspired by Medieval Times and Disney Land, but mostly by ‘Wild Turkey’. Next week our ladies will get their first turkey taste…Read More.
I have struck up a great relationship with a local farmer I know … my Dad. For the next few weeks he will be bringing in weekly basket loads of organically grown produce from our hobby farm in South Hamilton. I hope you enjoy his and our efforts as we strive to bring the best…Read More.