• 1 small onion, finely diced, about 2/3 cup
• 1 teaspoon chopped garlic
• 2 tablespoons olive oil
• 1/2 cup white wine
• 2-1/2 cups heavy cream
• 1/2 cup chicken stock
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 cup grated Parmesan cheese, divided
• 2 pounds frozen spinach, thawed, and well drained (squeeze dry)
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg

Spray a medium-size baking dish with nonstick spray and set it aside. Sauté the onion and garlic in the olive oil over medium heat until tender, but not brown. Add the wine and cook until reduced by half, 2 to 3 minutes. Add the cream and chicken stock and lower the heat to a simmer. Combine the cornstarch and water in a small bowl. Whisk into the cream mixture. Whisk in 2/3 cup of the cheese and then add the spinach, salt, and nutmeg. Simmer on low for 10 minutes.

Heat the broiler until hot. Pour the spinach into the baking dish and sprinkle with the remaining cheese. Place under the broiler until lightly browned. Serve hot.

Yield: About 8 servings.

ANNIVERSARY SOUFFLÉ
My husband and I celebrated our wedding anniversary at Tower Club Tysons Corner in Vienna, Virginia. We enjoyed the entire meal. However, the soufflés we had for dessert were outstanding. Is it possible to get a recipe? Thank you.

Helen Traweek
Member, Summit Club
Birmingham, Alabama

Editor’s note: Executive chef Andrew Fleischauer shares his recipe for Tower Club Raspberry Soufflé below. The club also serves a Chocolate and Grand Marnier Soufflé.

TOWER CLUB RASPBERRY SOUFFLÉ

For each 8-ounce soufflé:

• soufflé base (see recipe below)
• 4 raspberries
• 1 teaspoon raspberry liqueur
• 4 egg whites (reserve yolks for base)
• powdered sugar

Lightly butter a ramekin and coat with sugar. Empty out the excess sugar. Place 1 cup of base in medium bowl with the raspberries and 1 teaspoon of raspberry liqueur. In a separate bowl, whip 4 egg whites to stiff peaks. Fold the whipped egg whites into the raspberry mixture. Gently fill ramekin and smooth the top. Clean the edges of the ramekin so the soufflé will stick and rise properly. Place in water bath and bake at 300 degrees for 20 minutes. Dust with powdered sugar before serving.

For the soufflé base:

• 6 ounces sugar (save a little for dusting)
• 3 whole eggs
• 5 egg yolks
• 6 ounces flour
• 3/4 quart milk
• 1 vanilla beans
• 3 ounces butter, melted
• salt to taste

Mix 1/2 sugar, whole eggs, yolks, and flour in a bowl until consistency is smooth. Set aside. Combine the milk and other 1/2 of the sugar in a saucepan. Split and scrape the vanilla bean into the milk mixture and simmer for a few minutes. Add the hot liquid a little at a time into the sugar mixture until it is all incorporated. Place mixture in a heavy, lined saucepan on medium heat. Stir constantly and add the melted butter. Season with salt and remove from heat. Place in a pan, dust with sugar, and cover with wax paper. Refrigerate for two hours.

Yield: 5 servings.

KUDOS
We recently played a round of golf at River Creek Club in Leesburg, Virginia. We played on “Ladies Day,” and the friendly staff, members, and beauty of the course — which follows the Potomac River — made our round special. Later in the week, we enjoyed an evening at the City Club of Washington at Columbia Square. The food was exceptional; the staff outstanding.

Donna and Gordon Milligan
Members, Devils Ridge Golf Club
Holly Springs, North Carolina

I want to share with your readers our delightful visit to the Mid-America Club in Chicago. My wife and I dined on several occasions at the club and on each visit declared the food could not get any better, but each time the chef proved us wrong. The food was exquisite, and we especially enjoyed a wonderful Grand Marnier soufflé for dessert.

On each visit, we were warmly received by the staff. One night was my wife’s birthday, and both Andre Rambaud and Hartmut Cordier went out of their way to make the occasion extra special for her. The spectacular views of Chicago from the 80th floor of Aon Center made the evening even more enjoyable.

We think that the Mid-America Club is fortunate to have such outstanding and dedicated employees and that ClubCorp is fortunate to now be associated with the Mid-America Club.

Richard D. Morrison
Member, University Club
Jacksonville, Florida

Your reactions to the magazine and your club and resort experiences are important to us. So please send your letters to: The Editor, Private Clubs, 3030 LBJ Freeway, Suite 350, Dallas, TX 75234. Fax us at 972.888.7338. Or send e-mail to privateclubs@clubcorp.com. For advertising information, please refer to the Internet at www.privateclubs.net.