February flew by! Thank you all coming out and making our Valentines Dance such a fun night! 2025 is already off to a great start. As the weather begins to warm up, we want to make sure our golfers have everything they need to be playing their best. Chili will be in the Food Truck on Wednesdays and Thursdays (when the Alto Kitchen is closed) serving cold beer, cocktails, and daily food specials from 10am-3pm, starting Wednesday, March 5. Make sure to stop by and say hello! Coming up this March we have Suzi Weber back on the 7th for another Dance the Night Away in the pavilion (pg. 12). Next on the agenda is Soup and Pie night on March 9. Chef will be preparing Beef
Vegetable Soup and Creamy Corn Chowder, which will be available from 500-7:30 pm. The dining room will have extended lunch hours from 11am-5pm for this day. And it wouldn’t be March without some March Madness fun! Join the Madness and cheer on your favorite team!
Here is how it works:
1. Before it begins: Submit your bracket predictions following Selection Sunday (March 16th) to the Host Desk for a chance to win a prime rib dinner for two. Copies of the bracket can be picked up from the host desk for your convenience. Brackets must be complete, one entry per member, all entries must be turned in before tipoff of the first game on March 18th.
2. During the Madness: Join us in the 7500 Lounge to watch all the games!
3. For the finale: Join us in watching the Final Four and National Championship games on April 5th and 7rh . Food and Drink Specials will be available - see pg. 13 for more information. The winner of the bracket contest will be announced at the conclusion of the Championship Game.
As we look ahead, Easter will be here in no time. Easter Brunch will be held in the Pavilion on April 20th from 10:30-2:00pm. It will be a brunch buffet with a special guest appearance by the Easter Bunny! $68++ per person and $25++ per child aged 6-12. Reservations for this event are open, don’t wait to reserve a table. You can view the full Easter Brunch menu on pg. 14.
All my best,
Katrina Franzoy
ALGCC Food & Beverage Director