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Gilchrist Club

October Newsletter

preparing for the upcoming season!

The off-seasons aren't just for facility upgrades and improvements.
The entire team gets cpr re-certification every year prior to the beginning of quail season.






WOULD YOU LIKE TO GET YOUR CONCEALED CARRY PERMIT?
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.

Woman with tattoo holding gun
PRO SHOP SALE

All handguns, select ammunition, rifles and Fair shotguns
are on sale in the pro shop. This sale also includes all binoculars
and scopes.
THE DOGS ARE READY TO GO!

Meet 2 year old Chloe and Sheena!
In addition to many, many things,
Randy, Sr. and his team have been getting our
world-class dogs ready for quail season.

CHEF ERIC'S BLOG

Hello Gilchrist Members!
I hope everyone is doing well. As summer comes to a close we have been very busy making exciting changes and improvements in the restaurant. One of the biggest and best is the addition of my new Dry Ager! Yes, that's correct. I will be dry aging my own beef, fish, and pork. This has always been a dream of mine and now it's a reality. On September 8th, my first load of 220 lbs. of various beef cuts went into the dry ager. On October 8th, my first round of hand cut dry aged steaks will be available. I look forward to seeing everyone this season, and stay tuned for more info on the dry aging offerings here at The Club.

-Chef Eric
eric.daigneau@gilchristclub.com
Follow me on Facebook & Instagram

CHEF ERIC'S 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.