Oak Creek e-Digest

DINING E SAVORY SELECTIONS The Heritage Room and Oak Creek Café provide an elegant experience FROM OUR KITCHEN TO YOURS Tortilla Soup with Chicken ver since Oak Creek Golf Club unveiled its Mediterranean makeover last year, things & Sweet Corn (4-6 servings) have been getting more delicious. v During the renovation, the golf shop was relocated off the front drive and replaced with the Heritage Room banquet facility, and the INGREDIENTS Oak Creek Café got a complete makeover. Now Chef Eric Morgan helps kick off your morn• 1 ½ red bell peppers, ing in the Café with everything from a fruit plate to pancakes to an egg white frittata with chopped spinach and grilled vegetables. If you're really hungry, try the Hole in One. v "It comes • 4 roma tomatoes, with everything," Morgan says. "It's the all-American breakfast." v The lunch menu CLICK features salads, sandwiches and burgers. v If you're short on time, you can pack up TO JOIN US chopped anything on the menu and grab it and go. v Everyone's also been raving about the FOR FATHER'S • 1 medium yellow new bar menu and happy hour that's on tap 3 to 6 p.m. every day. Taco Tuesday is onion, chopped DAY BBQ. also a favorite with the players. • 1 bunch green onions The Heritage Room is available In honor of Father's Day, the Café • ½ jalapeño pepper, sliced for weddings and special events. will be featuring brunch. v Mean• 1 pasilla chili, chopped while, the Heritage Room and adja• 2 tbs. salad oil cent outdoor space caters to events • ½ bunch cilantro small and large – the facility can ac• ½ white leek, chopped commodate up to 450 guests – and the • 2 tbs. cumin views are complimentary. v "We have • 2 tbs. dried oregano natural landscaping with views of the • 2 qts. chicken stock golf course," says Food and Beverage • 4 cups tortilla chips Manager Jason Currie. "You get a • Sweet corn kernels country club feel and we treat you like you're a member. It's just beautiful." DIRECTIONS • Sauté bell peppers, onion, jalapeño and chili for 2 minutes in a 4-quart sauce pot over medium heat. • Add leeks, tomatoes and green onions. • Sauté for a few minutes until everything is soft. • Add cumin and oregano and sauté for 30 seconds more. • Add chicken stock, chicken base and bring to a boil then reduce to a simmer. • Add tortilla chips and cilantro and to cook 15 more minutes. • Place soup in blender and puree well. after pureeing, pass soup through fine-mesh strainer. Once strained, season to taste and place container of hot tortilla soup in ice bath to chill (if not serving right away). Garnish with diced grilled chicken breast, fresh corn kernels and fresh chopped cilantro. CLICK FOR MORE INFORMATION ON WEDDINGS & SPECIAL EVENTS OR CALL (949) 653-5360.

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