Knotmeter - September 4, 2020
Knotmeter - September 4, 2020
| Update from the General Manager
New Name for our Clubhouse Bar and Dining Area
I am so pleased to tell you that we have received over 65 suggestions from members for a new name for our bar and dining spaces. With a nautical theme, there are so many possibilities. What has stood out so far was the suggested names that tie the bar and dining space to our history and 125 years of sailing in Canada. The winner will be the name that best captures the essence of our Club - perhaps sipping a glass of Ontario wine on a warm summer evening, the setting sun, a soft breeze and the opportunity of having a great social time after a shared experience on the most beautiful freshwater sailing venue in the world.
If you have not had a chance or you have thought of another great name, please send in your suggestions this week to firstname.lastname@example.org. Once we have all of the suggestions, we will take some time to review them and put together a short list and a survey for you to rank the suggestions. We will then take advantage of our upcoming 125 anniversary year celebrations to design the signage and reveal the name.
I also wanted to address a concern expressed to the team. "The Clubhouse" in its entirety will always be the KYC Clubhouse - a vital hub of activity for all members to use in many ways. The Sunshine room and Partridge room will stay the same in name. Covid has hit the Canadian food and beverage industry hard - KYC is no exception. It is our hope that a new name for our bar and dining areas will help us better promote our wonderful food and beverage services in different ways to existing members and help grow our club to 125 new members in our upcoming year of celebration.
Food and Beverage Service Survey
Our food and beverage team is seeking your input in an effort to improve our Food and Beverage service. Using survey monkey, we will be emailing you a survey this week to get your feedback and help us better meet the needs of our members. Please take a few minutes to fill it out. Your anonymous feedback will be very much appreciated.
| Weekend Features
Friday/Saturday Dinner feature:
- Duck confit with roasted mini red potatoes, wilted arugula and a blueberry gastrique - $22
- Pasta special: Rigatoni a la Bolognese with buffalo mozzarella - $18
- Weekend Special: Huevos Rancheros with Queso - $15
- Omlette: cheddar, cherry tomato and basil frittata - $13
| Beer of the Week
Daft Breweries: Velvet Thunder
Velvet Thunder is made with a grain bill of 2-row and wheat malt and brewed with Florida oranges, black tea, bourbon barrel oak. This brew is mildly soured, which adds more depth to the refreshing citrus notes. The finished beer has a deep copper colour and is bursting with the refreshing aroma of oranges.
The flavour is refreshing and citrusy initially, but evolves into complex and delicate black tea and bourbon barrel oak flavours. The body is light and effervescent with subtle tannins in the background from the tea and oak. Overall this beer is an easy drinking summer sipper with a complexity that makes it more interesting than your typical sour beer. Velvet Thunder has a creamy and long lasting head, which is one of the most technically challenging aspects of this beer because sour beer doesn’t typically have good head retention.