SOUP’S ON
When I received the January/February 2005 issue of Private Clubs, I was fascinated with the soup recipes ["Winter Soups"] — they all sounded so yummy! Last night, I made the Sweet Potato Chipotle Soup with Scallion Relish … wow! What an incredible soup — the best I have ever had. Thank you for finding this recipe and many thanks to Scott Reifenberger [executive chef at the Skyline Club in Indianapolis] for sharing his recipe. It will be a regular at my family’s dinner table!
Lynda Stefani
Member, Desert Falls Country Club
Palm Desert, California

I have a question regarding the Piedmont. She Crab Soup recipe in your January/ February 2005 issue. Chef Mike "Gabe" Gabrielson [of the Piedmont Club in Winston-Salem, North Carolina] recommends purchasing crab or clam base, if homemade crab or clam stock is unavailable. I’m not up for making the stock, but I’ve been unable to locate crab base. Can you ask Chef Gabe to direct me to a source for crab base? Thank you very much.
Roxann Bilger
Member, Houston City Club
Houston

THE BEST
Between recent rain showers in Las Vegas, I had the chance to play Bear’s Best for the first time. Based on my experience, I’ll make it my course of choice from now on. If anyone is debating whether or not they should give it a try, don’t debate — just do it! The variety of holes is great; the conditions even better; and the greens, perfect. The forecaddie program that Bear’s Best uses is great — they’ll definitely save you some strokes. At $30 for the cart fee, and $30 for the caddie, this was an incredible member value — weekdays are usually $195 and weekends are $245 (for the public). Plus, Titleist rental clubs were included in the cart fee. All in all, this is a "can’t-miss" deal.
David Ross
Member, University of Texas Club
Austin, Texas

DOWN UNDER DELIGHTS
During a trip to New Zealand and Australia, we played golf at the Macquarie Links International Golf Club in Sydney. We were greeted by membership manager Glenn Bruesch, who helped us through our check-in at the pro shop and set us up to play with two delightful members. Our round of golf was a special experience because they helped us through the intricacies of the course, including the hangouts of the dangerous snakes. They also helped us with directions, recommendations for restaurants, and local attractions. The visit to Macquarie Links and our interaction with the staff and members of this special club provided one of the warmest and most memorable experiences of our visit to Australia. Thank you, Macquarie Links. We hope to be able to return some day.
Len and Mary Ann Martin
Members, Fair Oaks Ranch Golf & Country Club
San Antonio

READY FOR SOME FOOTBALL?
We are founding members of the University of Texas Club in Austin, Texas, and enjoy the Longhorn football games (same seats for 30 years). While we were in Austin for the UT/Texas A&M game, we went to Barton Creek Resort & Spa for our Thanksgiving dinner. Absolutely wonderful! The food and service were outstanding. Best of all, instead of flying in and out, we have found a home — especially for back-to-back games. We look forward to returning to Barton Creek.
Col. Albert and Marjorie Aberson
Members, Piedmont Club
Winston-Salem, North Carolina

AN ORLANDO MOMENT
My husband and I were recently in Florida and decided to dine at the Citrus Club in Orlando. Our experience was absolutely wonderful. The food was outstanding and the staff at the club was friendly and extremely accommodating. What impressed me the most, however, was the food presentation. Unquestionably, it is one of the best food presentations I have witnessed. As seasoned travelers, we have been to some of the best (and worst) restaurants, both in this country and abroad. Without a doubt, the Citrus Club is clearly one of the best restaurants we have had the pleasure of visiting. From the moment we arrived at the restaurant to our after-dinner coffee, everything was perfect.
Jacqueline Vigeant
Member, Woodside Plantation Country Club
Aiken, South Carolina