MISSION:

The purpose of this Club shall be to welcome newcomers and to be of service to the community.

Link to:

Luncheon Reservations

Community Service

Special Functions

Happenings About Town

Website Links of Interest

Make Your Luncheon Reservations

To RSVP for the Luncheon, email
RSVPluncheon@gainesvillenewcomersclub.com.

Fashion Show Tickets
You may preorder tickets for the annual Fashion show, starting at the February luncheon. You cannot make reservations for the Fashion Show at this website. All reservations for the Fashion Show after February 24 must be made with Marge Fortier.

The next meeting of the Gainesville Newcomers' Club will be Wednesday, March 24, 2010 at Chattahoochee Country Club

Luncheon reservations must be made no later than seven days prior to the luncheon.

NOTE: Time Change for 2009-2010
Social hour 10:15am
Program and Meeting 10:45am
Luncheon to follow

Save these Dates!!!

Fashion Show- April 28, 2010
Tickets on sale Feburary 24th for $23
Get a table of 8 together, if you like and present food selections when you make your reservation. Contact Marge Fortier for ticket information.

May Event- May 15, 2010
Ticket price is $25.00 each
Tickets go on sale at the February luncheon

More news as it becomes available!



Please scroll to the bottom of this page to check out recipes from Chef Mathew's Summer Cooking Series.



MARCH’S PROGRAM********** Accessory Auction

We are holding an accessory sale and auction at the March luncheon. Jim Martin will be our entertaining auctioneer. All proceeds will go to the GNC treasury for the different charities that we support. You may end up with a few new looks in the process.

MARCH'S MENU
Cream of Cauliflower Soup
Spinach Salad with Hot Bacon Dressing
Broiled Cod with Lemon Beurre Blanc
Chicken Fricassee with White Rice
Yukon Gold Mashed Potatoes
Southern Green Beans
Chocolate Cream Pie
Banana Pudding

PRICE CHANGE
Luncheon price has increased to $19.00 per person



Remember, luncheon reservations must be made no later than seven days prior to the luncheon. Once reservations are made you can cancel up to seven days prior to the luncheon without penalty.

Reservations not cancelled seven days prior to the luncheon will be billed at the $19.00 luncheon cost.



RECIPES from
SUMMER COOKING SERIES with Chef Matthew from Chattahoochee Country Club

Matthew’s Marinated Flank Steak
1 Cup Orange Juice
1 Cup Balsamic Vinegar
1 Cup Olive Oil
1 T. Red Pepper Flakes
1 T. Chopped Fresh Rosemary
1 T. Chopped Fresh Thyme
1 T. Black Peppercorn
½ Cup Whole Grain Mustard
Marinate 1 ½ lb. Flank Steak overnight. Grill for 6 to 8 minutes on each side for medium. Flank steak should not be cooked beyond medium to medium-well. Slice thinly on the bias.

Grilled Salmon Fillet
Put 2 cups orange juice in sauce pan and cook until reduced to ½ cup, add bourbon to taste. Glaze salmon with mixture using a pastry brush. Grill approximately 4 minutes on both sides.

Red Bliss Herb Roasted Potatoes
Wash potatoes and cut in half if small and fourths if larger. Steam or boil until half-way cooked, remove and chill. When cold, toss with melted butter and seasonings (garlic, thyme, rosemary, oregano, salt & pepper).
Place on sheet pan and roast in oven at 350 for 8 to 10 minutes or until golden brown.

Strawberry Shortcake
Mix one pint of sliced strawberries with 1 T. sugar
Marinate for 1 hour.
Cut one biscuit or slice of yellow sponge cake in half.
Whip ½ cup of cream and 1 T. sugar.
On cake or biscuit base, place marinated berries, top with whipped cream and add top of cake. Top with whipped cream.

Apple Bread Pudding
Peel and dice 10 Granny Smith, toss in ¼ cup sugar and 1 T. ground cinnamon. Let rest while completing base.
Base:
1 quart heavy cream
1 quart half/half
3 cups sugar
1 dozen eggs
2 T. vanilla
Enough old stale bread, cubed 1-inch to fill an 11x20 pan.
Mix well the five base ingredients. Place bread and apple mixture in the pan, pour batter over filling, let rest over night for best results. Bake covered with foil for 45 minutes at 350. Uncover and bake for additional 30 minutes.

Grilled Vegetable Cous Cous
1 Cucumber
1 Yellow Squash
1 Red Onion
1 Portabella Mushroom (remove ‘fins’)
12 Asparagus – cut 1/3 of bottoms off
Salt, pepper and oil the vegetables.
Grill on hot grill making sure that it does not burn. When soft and nicely grilled remove and dice into bite size pieces, set aside.

Cous cous is a pasta – it cooks very quickly. The proper ratio is 1 to 1 ¼ cups dry cous cous to 1 ¼ cups liquid (water or chicken stock)
Place cous cous in a wide mixing bowl. Boil liquid and pour over dry cous cous, cover with plastic wrap. Let rest for 10 minutes
Unwrap and ‘fluff’ with a fork. Add diced vegetables, season with salt and pepper.
Add ¼ cup of Extra Virgin Olive Oil and 2 T. Balsamic Vinegar.
Toss together and serve.

Ginger Vinaigrette
1 ¼ cup Champagne Vinegar
2 cups Walnut Oil
4 cups Salad Oil
1 cup Orange Juice
¼ cup Sugar
2 pieced of fresh ginger, peel and chopped
Combine all but salad oil in blender, run on medium-high then lower to slow, drizzling in the salad oil. Taste and season with salt and pepper. Strain and serve.

Racks of Rib
SW Rub for 8 Racks
¼ cup dark chili powder
1/8 cup granulated garlic
¼ cup cumin
1/8 cup dry basil
1/8 cup dry oregano
½ tsp white pepper ground
1 T kosher salt
Combine all. Rub on ribs set over night.
Sear on grill then place in roasting pan.
Add BBQ sauce and braise until tender. Approx.2 hrs
Sauce Mixture
1 qt BBQ sauce (Use your favorite BBQ sauce)
1 qt beer
1 qt diced tomato in can with juice
1 qt water
Combine and cook in oven, for aprox 2 hrs with ribs-until tender
Chicken was rubbed in sauce and baked until done.
Chicken can be soaked overnight in a salt brine.
(¾ lb Iodized salt to 1 gallon water soak chicken over 4-6 hours drain and rinse well then proceed with sauce, baking )
Rinse well and then save before baking.

Corn
Soak in water overnight.
Grill in husk for 15 min.
Open husk and use salt, pepper and butter