CAPTAINS UPDATE – 6th SEPTEMBER
Although August was a quiet month in terms of golf activities, the end of the month saw the Interleague Team win at home against Vale do Lobo. We also saw David Haddon get a hole in one on the 11th, and then this was followed this week with Julio Marcela on the 5th.
As I mentioned in my last update, September is going to be a very busy month for Golf. From Captains Day on the 15th to the end of the month, we have the opportunity to play in no fewer than 10 competitions, so keep your eyes on the Club Notice Board as it is very full at the moment.
Captains Day, although not full, has attracted 84 players, with a further 34 joining them for dinner. With just over a week to go, please add your names either on the Notice Board or with Ian in the Golf Shop.
The Brian Newsham “Wiser Elders” over 70’s, plus the “Whippersnappers” Competitions are nearly full on the 19th September, and you will have noticed we are providing a Dish of the Day for 9 Euros and only 5 Euros for the “Wiser Elders”. The prize giving will take place during the meal, so please see Brian, Ian or Myself to book as soon as possible.
The final arrangements are being made for the Captains Away Days on 29th/30th October. Two new events to add to the Itinerary are as follows:
On the first evening 29th October, we have secured a deal with the Vale do Lobo Golf Club to host a dinner for anyone who would like to attend. The Dinner will be at 20.00 hrs in the prestigious Spikes Restaurant in the Vale Do Lobo Golf Complex. This is just a steady 10 minute walk from the Dona Filipa Hotel.
The menu is:
Couverts
Choice of a Starter:
1. Cream soup
2. Traditional Caesar Salad (Chicken, Lettuce, Parmesan, Egg, Bacon, Anchovies, Croutons, Caesar Dressing)
3. Mediterranean Salad (Fresh Cheese, Tomato, Smoked Ham, Olives, Radish, Green Peppers, Red Peppers, Cucumber)
Choice of a Main Course:
A Fish ‘Vol au Vent’ served with Vegetables
B Fish Risotto – Salmon and Monkfish
C Meagre Grilled Fillet served with Tartar Sauce and Stir fry
D Roast Beef Medallions in a Pepper Sauce served with Saladaise Potatoes
E Chicken Breast served with Saladaise Potatoes
F Sirloin Steak served with Peppercorn Sauce and Gratin Dauphinois
The cost will be an incredible 17.50 Euros per person, and if you would like a dessert, then this will be an extra 6 Euros.
Please book with Peter Lanario, Carol Newland or Myself.
Secondly, on the Gala Buffet Evening, we will be having a drinks reception, where from 19.30 – 20.00, beer, wine and orange juice will be served free of charge. This will be served in the Winter Garden (weather permitting)’ or in the lounge opposite the bar.
Well, that’s it for now, swing well, and enjoy your time in paradise, here at PDF
The Captain
