Newsletters

Gilchrist Club

February Newsletter

Two wild turkeys standing on green grass with tail feathers fanned out in a natural outdoor setting.

TURKEY SEASON UP NEXT !

Turkey season opens up Saturday, March 14th with YOUTH WEEKEND.
The reqular season gets underway Saturday, March 21st. and will conclude on Sunday, April 26th.
Each morning, your guide will pick up a cooler with breakfast sandwiches and a thermos of coffee.
Give any of the ladies in the office a call to discuss dates.
‍
Here are a few things you can do to make your experience the best it can be. Please try to be on schedule when it comes to activities, meal seating times, etc.
It would be a tremendous help if you could have your guests get their hunting licenses prior to your visit.
Unless you are arriving after hours, please come to the office to check-in before going to your lodge.
All of these suggestions are a way you can assist us in making everyone's experience the absolute best it can be!
‍
Many of you are now aware of the addition of Oak Tree Landing airstrip as a landing site. This 4,360' x 75' asphalt airstrip is only 15 minutes from the club. Detailed information is available on request.

Black wooden sign with yellow text reading 'AUTHORIZED VEHICLES ONLY' along a dirt road in a pine forest.

THE BEST EXPERIENCE POSSIBLE!

^{Please obey these signs at all times, but especially during Turkey season.}

‍
‍

GILCHRIST CLUB SUMMER FUN!

We know it's only February, but it's a great time to start thinking about your summer visits to The Gilchrist Club. The fishing is great and an Ichetucknee Springs float trip is always fun and refreshing. We can also arrange a round of golf at some great courses less than an hour away.

Middle-aged man with a beard wearing a white chef's coat and a dark cap standing against a light gray concrete wall.

Executive Chef ANDY NIEDENTHAL

‍
I would love to discuss the menu for your upcoming visits, please don't hesitate to reach out to me anytime. Please give me as much advance notice as possible. My contact info is below.
In addition, I would love to get your feedback on all aspects of your food & beverage experience. Your input matters, please share your thoughts or ideas.
‍
305.393.7392 cell
aniedenthal@gilchristclub.com

‍Remember to please keep us informed on all dietary requirements and allergies.
On behalf of your entire Food & Beverage team, we look forward to seeing you!
-Chef Andy

CHEF ANDY'S GATOR SAUCE
^{16 oz. Ranch Dressing
1.5 tablespoons of Paul Prudhomme's blackened red fish or seafood magic seasoning.
2 teaspoons of sriracha hot sauce (more if you like spicy).
Combine all ingredients, mix well, and let rest for at least an hour. Mix again and you're ready to go!
Refrigerate in an airtight container and it will last almost indefinitely.}^{QUAIL BITE PREPARATION:}^{‍
Bake at 350 degrees for about 10-15 minutes or until the bacon is crispy. Drop in a deep fryer on 400 degrees until done.
‍}

‍

WOULD YOU LIKE TO GET YOUR CONCEALED CARRY PERMIT OR TAKE A FIREARMS SAFETY CLASS?
‍
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.