‘I can’t pronounce it’, ‘What is this’?, ‘I don’t see anything I like’, ‘It’s too expensive’…..etc. etc. These are some of the comments we heard regarding the menu offerings at Indian Hills Country Club.

With the hiring of Chef Warren, we also brought back some of the ‘old’ Fairfield Bay. Since Warren worked here so long ago, he also brought back some knowledge of what worked during the peak of the community. So, considering both of these issues, we’ve changed the operation so that it will be more member-friendly and successful.

As you likely know by now, the hours at the Country Club have changed to reflect the weekly business cycle needs; in other words, we are open when you are more likely to visit. We’re doing this in the hopes of ‘streamlining’ the operation, thus making it more successful in a business sense. To further aid this endeavor, the menus have been altered to reflect a more family style offering with comfort food items that are known and

loved. The same goes for the buffets….if you haven’t attended the Fried Chicken or Pasta Bar buffets, you have surely missed out!

At the same time, Chef Warren will still offer the fresh fish and fine cuts of meat for which IHCC is known. The specials will often utilize these ingredients and those wanting something fancy, or to celebrate a special occasion will still be able to indulge.

Lastly, in many cases we’ve been able to change the menus and offer a price reduction! The quality of food has not changed, nor have the portions (except for the new hamburger which is the size of a hubcap!), but the overall menu changes have allowed us to better utilize product and minimize waste.

The menus are printed here in the newspaper and will change seasonally to best take advantage of available foods. Please visit often and see what’s happening in YOUR club! To view the new menu, see page 14.

John Spies,

Chief Operating Officer

During the (5) five Mondays in MARCH the Mission Committee of the Fairfield Bay United Methodist Church will again be serving all who like soup for lunch, with desserts, and entertainment.

Soup is on from 11:30 a.m. thru 1 p.m. with take-out available.

Music by Wayne Muhs on the keyboard, Wayne also takes request for a small ($1.) donation.

The $5. donations will be used for health kits, clean-up buckets, and a team of Volunteers In Mission trip to Baldwin, Louisiana (UMCOR) United Methodist Committee on Relief, Manna, (Methodist Assisting Neighbors Needs Always) and other mission projects that may arise.

Get a load of this menu!!! March 1st Brat Soup and Corrigan’s Minestrone Soup. March 8th Freda’s Ground Round Vegetable Soup and Broccoli Cheese Soup. March 15th Meatball Vegetable Soup and Basil Tomato Soup. March 22nd Slow Cooker Chicken Taco Soup and Creamy Vegetable Cheese Soup. March 29th Surprise Soup and Surprise Vegetable Soup. We will have sugar free desserts as well as the fattening ones.

Cut this article out right now and put it where you will see it.