The RockHoliday IssueThe RockHoliday EditionThe RockHoliday Edition

DECEMBER 2014IN THIS ISSUE

THE GENERAL MANAGERS CORNER

PLAN THE PERFECT PARTY WITH FOOD AND BEVERAGE

HOLIDAY DESIGN WITH MEMBERSHIP

GIFT IDEAS WITH THE PRO SHOP

MAINTENANCE TIPS AND TRICKS

WHAT’S ON TAP FOR DECEMBER

GET INVOLVED IN CLUB ACTIVITIES

BOARD OF MANAGERS

DEPARTMENT HEADS

Dear members,

As we get ready to celebrate the Holidays, we at FireRock thought it appropriate to devote this edition of the Club’s newsletter to this special time of the year. We therefore wanted to create a cornucopia of ideas to help you celebrate Christmas or Hanukah. Hopefully one, or several, of these tips and/or suggestions will enhance your Holiday Season.

I grew up in Ottawa in a French Canadian and Catholic middle class family with 2 older siblings and a younger sister. Dad worked for the Federal government and Mom worked part time as a nurse. Christmas in our household was very much centered on food and family. Mom loved baking so the Holidays were filled with beignets, eclairs, cream puffs, cheesecake, short-bread cookies and my favorite, sugar pie. That was my favorite time of the year, no wonder my waistline has expanded over the years.

Christmas in our household really began on Christmas Eve. We would have to go to bed before 8 PM so that we could catch some shuteye before Midnight Mass. Thinking back, how cruel was that to try and make us sleep that early as we are all hyper and excited with thoughts of Christmas in our head. After church, we would head home and sit down for the “Reveillon” which is a full meal featuring turkey, or ham and “tourtiere” (meat pie). Oh, and did I say dessert(s)?

Following the meal, we would head to the basement and see what Santa put under the Christmas Tree. After opening gifts and consuming chocolates and candy we would head to bed at 3-4 AM and to our parents’ dismay we would awaken early, head outside and see what our friends in the neighborhood got as presents.

Times have changed considerably in The Matte household. Now that we live in Arizona and that our children are spread out across Canada and the U.S., Christmas is the only time of the year where we will all be under one roof. It is the only time where we will be able to all share a meal and tell stories from our past. There’s still some baking going on but perhaps not to Mom’s extent. The more things change, the more things stay the same.

Enjoy the Holidays and try to hang on to the family traditions. Great idea, I think I’m going to have me some sugar pie!

Denis L. Matte, CCM

General Manager

THE GENERAL MANAGERS CORNER

It’s here. The biggest party season of the year. Between Thanksgiving and New Year’s Eve, the whirlwind of parties, both big and small are what define the holiday season. Whether you are planning on hosting a traditional dinner party, or a cocktail soiree, the team at FireRock can help you out with recipes, wine pairing, decorating tips, and even gift ideas.

For food, Our Sous Chef, Ron Lawrence, offers some of our members favorite hors d’ oeu-vres recipes that will be sure to compliment any menu of-ferings. Food and Beverage Manager, Astolfo Mendoza pairs Ron’s hors d’ oeuvres with different wines to give both the wine and the hors d’ oeuvre the best flavor possible.

Beet & Goat Cheese Napoleons

Serves 45 large red beets, roasted, peeled, and cut crosswise in ¼” thick

slices1 cup rice vinegar

1 cup sugar9 oz goat cheese, softened

4 tsp. minced chives4 tsp. minced parsley

2 ½ tsp. minced thyme1 tsp. black pepper¾ cup orange juice

1 tbsp. balsamic vinegar¼ tsp. orange zest

1 small shallot, minced3 tbsp. olive oil

3 tbsp. walnut oilKosher salt to taste

Using a 2 5/8” round cookie cutter, cut out 20 of the beet slices; reserve the scraps for another use (salads of soups). In a 12” skillet, bring the rice vinegar and sugar to a boil. Reduce heat to medium low and, working in batches, cook beet slices, turning once, about 2 minutes. Transfer to a paper towel lined baking sheet, pat dry and let chill.

Stir goat cheese with chives, parsley, 2 tsp. thyme and pepper in a bowl. Set aside.

Bring orange juice to a boil in a sauce pan over medium high heat. Cook until reduced to 1/3 cup, 4-5 minutes. Let cool. Transfer juice to a bowl along with remaining thyme, balsamic vinegar, zest and shallots. While whisking, drizzle in olive oil and walnut oil; whisk until smooth. Season vinaigrette with salt and pepper; let chill.

To serve: Put 1 beet slice on work surface; spread about 1 tbsp. cheese mixture over beet. Top cheese with another beet slice, pressing down so cheese oozes to the edge. Repeat to create 4 cheese layers in between 5 beet layers. Make 4 stacks in all. Slice each stack into 4 wedges, transfer to 4 plates. Drizzle vinaigrette over each plate and garnish with parsley.

Wine PairingEroica riesling: This wine has texture and fruit, refreshing acidity and a long flavorful fin-ish. Fresh goat cheeses with a mellow, milky flavor pair well, as do aged goat cheeses with a harder texture and earthier,

floral flavor.

Plan The Perfect Holiday Party

Using a 2 5/8” round cookie cutter, cut out 20 of the beet slices; reserve the scraps for another use (salads of soups). In a 12” skillet, bring the rice vinegar and sugar to a boil. Reduce heat to medium low and, working in batches, cook beet slices, turning once, about 2 minutes. Transfer to a paper towel lined baking sheet, pat dry and let chill.

Stir goat cheese with chives, parsley, 2 tsp. thyme and pepper in a bowl. Set aside.

Bring orange juice to a boil in a sauce pan over medium high heat. Cook until reduced to 1/3 cup, 4-5 minutes. Let cool. Transfer juice to a bowl along with remaining thyme, balsamic vinegar, zest and shallots. While whisking, drizzle in olive oil and walnut oil; whisk until smooth. Season vinaigrette with salt and pepper; let chill.

To serve: Put 1 beet slice on work surface; spread about 1 tbsp. cheese mixture over beet. Top cheese with another beet slice, pressing down so cheese oozes to the edge. Repeat to create 4 cheese layers in between 5 beet layers. Make 4 stacks in all. Slice each stack into 4 wedges, transfer to 4 plates. Drizzle vinaigrette over each plate and garnish with parsley.

Roasted Prosciutto Wrapped Asparagus

Serves 61 pound asparagus (about 19

stalks), trimmed1 tablespoon olive oil

Salt and freshly ground black pepper

6 to 8 paper-thin slices prosciutto, halved lengthwise

1/4 cup Basalmic VinegarGround Parmesan cheese

Preheat the oven to 400 degrees F.

Snap the dry stem ends off of each asparagus and place on a heavy baking sheet.

Drizzle with olive oil, sprinkle with salt and pepper, and toss.

Roast until the asparagus is ten-der, about 15 minutes. Cool completely.

Reduce Basalmic vinegar over low heat until sticky and sweet

Wrap each asparagus with 1 piece (about 1/2 a slice) of prosciutto, exposing tips. Drizzle Basalmic and sprinkle Parmesan cheese

Arrange on a platter and serve at room temperature.

Wine Pairing: Jules Taylor Sauvignon Blanc.- This full flavor wine with notes of citrus, green pepper and topical fruits compliments the earthy flavor of the asparagus with

the salty flavor of the Prosciutto.

Crab & Avocado Cocktail

Serves 81/2 cup fresh lime juice

2 teaspoons honey2 tablespoons horseradish, drained1 tablespoon Worcestershire sauce

1 teaspoon hot sauce1 taespoon chopped fresh tarragon

Kosher salt and freshly ground pepper2 cups coarsely chopped crab meat1 avocado, peeled, pitted and diced1/4 cup chopped watercress leaves

Whisk the lime juice, honey, horseradish, Worcester-shire sauce, hot sauce, tarragon, and salt and pepper

to taste in a bowl.

Gently fold in the lobster, avocado and watercress. Serve in shot glasses, if desired.

Wine Pairing: Rombauer Chardon-nay- With a nose of peach, pineap-ple and lime followed by notes of vanilla and cedar, the lengthy finish and fresh acidity bring out the soft flavors of both crab and avocado.

Raspberry Brie Crostini

serves 8-101 french baguette1 pint raspberries

1 wheel brie2 tblsp sugar1 tblsp water

olive oil for drizzling

Wine Pairing: Meiomi by Belle Gloss Pinot Noir. Soft cheeses pair best with medium red wines, as the lighter flavors are more in tune with the subdued textures and buttery flavors. This wine is re-freshing for a red wine yet retains the robust flavors of red grapes.

Slice baguette into 3/8 inch slices and lay on baking sheett/ Drizzle with olive oil. Bake in 350 degree oven for 6-8 minutes.

Slice brie in half and begin cutting 1/8 inch thick wedges. Lay brie slices on crostini and top each with one raspberry.

Pour the remaining raspberries along with sugar andwater into a saucepan and cook on med high heat while stirring continuously for about ten minutes or until mixture be-comes syrupy.

Before serving place crostini with brie and whole raspberries in 350 degree oven for five minutes to warm, arrange on serving platter and drizzle with raspberry syrup.

Cheese Bourekas

Serves 62 eggs

2 cups shredded mozzarella cheese

1 teaspoon dried parsley1 pinch garlic powder1 pinch onion powder

1 pinch salt1 pinch black pepper

1 (17.5 ounce) package frozen puff pastry2 teaspoons water

2 tablespoons sesame seeds

Preheat oven to 350 degrees F. Grease a baking sheet.

Beat 1 egg in a medium bowl, and mix in the cheese. Season with parsley, garlic powder, onion powder, salt, and pepper.

On a lightly floured surface, cut each sheet of puff pastry into 6 equal squares to give 12 squares in total.

Beat the remaining egg with water in small bowl. Brush edges of each square lightly with egg wash.

Place a heaping tablespoon of the cheese mixture in the center of each square. Fold pastry over the filling, and seal edges with a fork.

Transfer to the prepared baking sheet, brush with remaining egg wash and sprinkle with sesame seeds.

Bake in the preheated oven 30 minutes, or until golden brown. Serve immediatelyWine Paring: Rodney Strong Estate Sauvignon Blanc has a light fruity finish that pairs wonderfully with mozzarella and buttery puff pastry.

Ron, Astolfo and the rest of the food and beverage departmentare happy to assist in providing additional recipes, purchasing wine, or providing anything else that you might need. Please don’t hesitate to ask!

Holiday Design

This rustic Rudolph the Red Nose Reindeer is a fun state-ment piece. With just a few supplies, you can turn a 3-foot vase into the creative holiday display.

To compliment a perfect holiday meal, our Membership Director, Karen Meyer, has used a variety of styles and techinques to create the perfect tables-cape. From fun and festive to formal, these simple yet effective ideas will add that extra touch in making a celebration

To keep with a rustic theme, wood bases and pine filled mason jars make for simple yet stylish centerpiece. The silver stars add a hint of sparkle and complete the look. Add red chargers, green napkins and holiday plates and the setup is complete. Sprinkle votive candles around to add a touch of elegance.

All of the centerpiece ideas can be made with one stop to a local craft store such as Hobby Lobby or Michaels. This centerpiece used white wood candlesticks, and three holiday wrapped boxes. The key to this centerpiece is the beautiful bows, giving each gift a finished look. Also complimenting the look is a fun red and white checkered linen, red napkins and red chargers.

This Hanukkah inspired table is simple yet elegant. A tealight menorah crosses the landscape of the table and a variety of blue, sil-ver and white balls placed in a hurricane give the table some depth. Silver and blue dreidels spread around the table add a little sparkle.

Bring your family and friends and join us at the club this holiday season for one or more of our celebrations. We kick off the season with Breakfast with Santa on Sunday, December 7th. The following Friday, join us for the FireRock Holiday Party. To thank our members for being so amazing, we would love to offer complimetary Cham-pagne and a special gift. New executive chef, Graham Zanow, will be preparing a gourmet four course dinner for those who would like to stay. To finish off the season of celebrations, the Club will be hosting a Diamnd and Denim New Year’s Eve bash. The party will feature an amazing spread of Chef Zanow’s offerings and the band NineBall will be playing their music right into the new year. Of course we will have plenty of Champagne, the annual balloon drop and more. This is a party not to be missed.

Enjoy your holiday season! We hope you share it with us.

Give The Perfect GiftFor most people, December is the busiest month of the year. Between work, holiday events, travel and shopping, it can be difficult to get everything done. Pair that with finding the perfect gift for everyone on your list, and it can become truly overwhelming. To make things a little easier, head over to the pro shop the next time you are at the club. Aside from the polo shirts and golf clubs, the shop is also filled with unique and fun gift ideas to make any golfer in your life happy. Here are ideas to help you out this holiday season.

Made with 100 percent genuine leather, these hand stitched FireRock throw pil-lows are great for sofas, armchairs and recliners. They come in a wide variety of colors ranging from café (seen in pic-ture) all the way to camel, red and blue.

High quality leather belts are not only practical, but they also make a great fashion statement. The pro shop has several colors and varieties of both men’s and women’s belts including reversible and removable buckle options.

The pro shop also has a collection of 100 percent leather wallets, CD holders and satchels that will make great stocking stuffers. The wallets are small enough to fit in any pants or shorts pocket, but stur-dy enough to keep money secure.

Jofit is the newest line available at the pro shop. The women’s active wear line includes tank tops, yoga pants, hats, cardigans, golf and tennis skirts, and shirts. The shop is continually updating inventory, so wander in and check out the new gear.

A truly unique and original gift is a serving tray with the FireRock golf course carved into the bottom. Made by Nautical North, this handcrafted serving tray hand designed and cut to show all 18 holes as well as the surrounding FireRock streets. Also carved into the tray is a FireRock score- card. The pro shop only has one of these serving trays, so it truly is one of a kind. What bet-ter way to compli-ment the serving tray than by using it to carry drinks. The pro shop has FireRock engraved beer, wine and martini glasses. These high-end glasses are great for both special occasions as well as every day use. The martini glasses have an etched golf ball base, which makes them both visu-ally appealing as well as sturdy. To compli-ment the martini glasses is also a FireRock shaker, excellent for making the perfect dirty martini.

Enjoy the custom FireRock serving tray with engraved logo martini, pint and wine glasses as

seen both above and below.

Menu

As much cooler temperatures are quickly replacing the summer heat, it is important to “winterize” several areas in your home. Doing a few small things now will ensure that you keep the heat bills low, prevent damage to furnace and A/C units and help keep your house running at maximum efficiency.

1. Change the filter in your air conditioning unit After a long summer of continually running the air conditioning unit, it is important to change the filter come winter. For those with electric heat, a dirty filter will cause the heat element to trip out and overload. Dirty filters also cause dirty air and terrible efficiency.

2. Run the pool pump during off-peak hours Now that it isn’t so hot and the pool pump doesn’t need to be run during the day, maximize efficiency and run the pump at night or during off-peak electricity hours. Not only is it more cost effective to run your pump during this time, it also prevents freezing of your pipes and pump seals if the temperatures drop below 32 degrees. SRP off-peak winter hours are; Monday through Friday 9:00 p.m. – 5:00 p.m. The winter on-peak hours are 5:00 p.m. – 9:00 p.m. All weekends and holidays are considered off-peak.

3. Take care of your pipesWhile Arizona doesn’t dip into the blue very often, the nights were it does get below freezing can

wreck havoc on both pipes and plants. In order to keep your pipes from bursting and your plants from dying, be sure to prepare them for those extra cold nights. If you have a faucet, drip lines or pool supply lines that are exposed to the cold, make sure you empty them of water before the freeze. Shut off or drain any water from any exterior or above ground pipes. If you are unable to drain or shut off the water source, the next best thing is to let the water drip. While this won’t prevent freezing, it can prevent the pipes bursting.

4. Cover those plants Coverings them up with a blanket or sheet is usually sufficient to keep them warm enough to withstand the cold. In order for a covering to be successful, it must extend all the way to the ground. Full cover-age will keep the warmer air trapped inside from escaping. It must also be put in place before it begins to get cold, which usually means late afternoon. It must also not be removed until temperatures rise to a safe level, usually well into the following day. Covers are removed to allow the sun to reheat the soil underneath the plants. This will provide warmth for the next night’s protection.

With just a small it of pre-meditated maintenance and planning, it is easy to keep your house’s hardware working its best and running at full efficiency.

Maintenance Tips and Tricks

NOVEMBER RECAPAs all of our seasonal members returned and the weather began to cool down, things started to heat up at the club. We had an incredibly busy month filled with golf tournaments, the fall “Homecoming party, a lobster inspired cooking class and Thanksgiving. The ladies golf league got going again as well as the bridge group, book club, mah jong and men’s league. By mid-No-vember we were in full swing again and summer was just a distant memory.

Top Right: Each department was in charge of a float. Membership and the office created a life-sized Sparky to greet all the members.Lower Right: FireRock colored balloons honor a time honored homecoming tradition.Upper Left: Tractor hay rides compliments of the agrology department.Lower Left: Risotto bar action station

The FireRock “Homecoming” party was a great way to kick off the season. Complete with floats, balloons, pho-tos, dancing, wine tasting, hay rides and even a S’mores bar, the night was a great way to bring all the members together. We even had a “Homecom-ing King and Queen.” Thanks for being such good sports Eleanor West-phalan & Marti Jessen

Thanksgiving was a great success this year. With all the tradi-tional offerings plus a variety of other gourmet options, the team at FireRock really put on a feast. We had a great turnout for a great day. Below are pictures of new Executive Chef Zanow’s lobster cooking class. He prepared a variety of lobster dishes as well as gave demonstrations on how to prepare, cook, and crack lobster. And congratulations to the winners of the season’s first member golf tournament. John O’Connor, Bill Thomson, Bob Fitting, and Jack Dempsey.

NOVEMBER RECAP

Top left: Thanksgiving centerpiece.Top right: Thanksgiving pie tableMid left: Executive Chef Graham Zanow’s LobsterMid right: Chef Zanow’s demonstration on cracking lobsterLower right: Winner’s of the Men’s Four Member Golf Tournament. John O’Connor, Bill Thomson, Bob Fitting, and Jack Dempsey.

What’s On Tap

Get InvolvedBridge Group:

Every other Monday from 1:00 p.m. - 4:00 p.m.

Book Club:

First Wednesday of every month from 10:30 a.m.-12:30 p.m.

Ladies Golf League: Every Tuesday at 9:00 a.m.

Ladies Social Networking: Third Wednesday of every month from 4:30 p.m.-6:00 p.m.

Mah Jong: Every Monday afternoon at12:30 p.m.

Men’s Golf League: See pro shop for varying times and groups.

Men’s PokerEvery Tuesday at 5:00 p.m.

Tennis:Contact tennis pro’s for days and times

Yoga: Every Monday at 9:15 a.m. and 10:30 a.m.

Jack Dempsey

Scott Haggins

Mike Hudson

Lou Laskis

Paul Mazze

Brad Reeves

Dennis Zentner

Board of Managers

Staff Directory