TC NovDec 2025 Newsletter

FOOD & BEVERAGE AT THE TOWN CLUB BY JUDY PENNER , FOOD & BEVERAGE CHAIR The Town Club is feeling very festive these days with the impending arrival of the Holiday season. We are so lucky to have such a special and cozy place to celebrate this wonderful time of year with family and friends. Chef Damon Brady, Pastry Chef Felix Noyola and their gifted team promise to spoil us all with elegant meals and special menus. Lunch will offer wonderfully flavorful soups of the season and a special new small plate of Warm Niman Ranch Pork & Beef Meatballs with Shaved Grana Padano in a Truffled Tomato Sauce. Don’t miss the Truffled Deviled Eggs (available plain) on the December Lunch menu. The December Lunch menu will treat us to a new item - a Warm Crispy Niman Ranch Pork Loin Katsu Sandwich with Cabbage & Apple Slaw, Tonkatsu Sauce on a Hokkaido Milk Bread Roll and Crispy Yam Chips. The Friday special Autumn Harvest Quiche will have Pancetta, Butternut Squash, Gouda Cheese & Rosemary in a Savory Crust served alongside a Petite Salad. The Thanksgiving Buffet, The Annual Holiday Cocktail Party and Chef Damon Brady’s special Gourmet Holiday Dinners will provide the perfect moments to gather, sip on cheery beverages and enjoy exquisite meals and bites. If you are unable to attend Thanksgiving at the Town Club, Chef Damon Brady has created a Take Out Menu which was included in your October Newsletter or can be found on our website. The November Lunch menu will feature two warm Entreés; a Warm Miso Charred Black Cod and a Fall Croque Madame.

THE TOWN CLUB RECIPE OF THE MONTH

FLOURLESS ORANGE PISTACHIO CAKE WITH LAVENDER

Ingredients (Serves 8-10) 3 medium oranges, Valencia or Blood oranges 1 ounce of butter, softened & unsalted 6 large Free-range eggs 1 cup granulated sugar 1 2/3 cups ground pistachios, California preferred, plus extra for garnish 1 cup almond flour 1 tsp baking powder, gluten free 1/2 tsp kosher salt 1 tsp vanilla extract or paste 1 tsp lavender flowers Powdered sugar for dusting **Optional whipped cream or your favorite gelato for serving Method Place 2 of the whole oranges (unpeeled) in a pot of water. Bring to a gentle simmer for 35 minutes until soft. Drain and cool. Cut open, remove any seeds, and blend the oranges (with peel) into a smooth paste. Preheat the Oven: Preheat oven to 350°F. Butter and line a 9-inch springform pan with parchment paper and take the last reaming orange, slice thin (¼ inch) and arrange neatly in the bottom of the pan, remove any seeds, discard orange ends. To make the cake batter: In a large bowl, beat eggs and sugar together until pale and fluffy. Stir in orange purée, vanilla extract, ground pistachios, almond flour, baking powder, lavender and salt. Mix until well combined but do not overmix . Pour the batter into the prepared pan and bake for 40 – 45 minutes, or until a toothpick inserted in the center comes out clean. You can cover loosely the cake if the top begins to brown too quickly. Allow the cake to cool completely in the pan, then invert it to a serving plate. Dust with powdered sugar and sprinkle with chopped pistachios and serve room temperature.

Please let the Club know of any dietary restrictions when making your reservation. Your requests will be met with the greatest of care.

Wishing everyone a cheerful and celebratory holiday season!

Kitchen Edition!

• Amonds are not technically nuts but seeds. They are classified as a “drupe.” The Plant Information Center defines a drupe as “a fleshy fruit with a stony endocarp.” • Mushrooms can grow in complete darkness. In the culinary world, mushrooms hold a very special place of honor for their earthy flavor and texture. From chanterelles to morels, these fungi elevate dishes with their flavor and richness. • One in four hazelnuts end up used in Nutella or similar nut butters. The demand is so high for hazelnuts that certain colleges are now researching whether they can be grown in labs to help meet the rising consumption.

• Our beans, legumes, pozole corn, and wild rice are sourced by Ranch Gordo in Sonoma, California. They are known for their knowledge and propagation of Heirloom varieties of beans and spices.