Go Green! That’s a popular statement usually referring to helping keep the environment safe. The Club at Boca Pointe has added an additional meaning to the popular Go Green statement!
The Club at Boca Pointe is “Going Green” in March…yes, green because of St. Patrick’s Day on March 17th. As with all the holidays, the Club enjoys having some fun!
First, there is the “Luck of the Irish Membership Participation Program” for the month of March. Everyone is a “Lucky Irishman” for March at the Club at Boca Pointe’s Sports & Fitness Complex.
This is a fun event in which members of the Club receive a gold coin after taking a Yoga, Zumba, Aqua or Spin Class. Members writes their name on the coin and place it in the Pot of Gold displaced in the Sports & Fitness Complex. The more classes taken, the better the chances to win a $75.00 gift certificate that can be redeemed anywhere at the Club at Boca Pointe.
The “Going Green” does not stop there. Golf has its traditional golf mixer where everyone dresses in green and tennis players enjoys similar fun!
Unquestionably, however, the crowning glory of St. Patrick’s Day at the Club at Boca Pointe is when Executive Chef Terry Daniels weaves his magic by ratcheting it up one more notch by turning to the ever-popular Kobe Beef to make the delicate Corned Beef and Brisket that provides a hearty sandwich, and not just for a St. Patrick’s Day meal. It is delicious!
The Club at Boca Pointe is in the forefront of being the only country club in South Florida that has upped the quality and taste of the delicacies coming off the “deli bar.” Why the switch? Isn’t any brisket meat good enough to produce corned beef?
“Ah, that’s what the average person may think. Not to a connoisseur; not to someone with a discerning palate. Not our members or guests many of them who come from the Northeast where corned beef and brisket is like a staple,” says Chef Terry. “We’ve always use purveyors who supply us with the top quality meats and cuts. This is what makes our club standout and gets the five-star thumbs up.”
“But Kobe beef! That is another story. On the average, we go through 400 pounds of corned beef and brisket weekly,” says Chef Terry. “Of course, during our St. Patrick’s Day celebration, the consumption of corned beef more than doubles as members celebrate with traditional foods and enjoy a variety of events.”
But, what is so special about Kobe beef? Kobe beef is a special grade of beef from (Wagyu) cattle raised in Kobe, Japan. These cattle are massaged with sake and are fed a daily diet that includes large amounts of beef. This produces meat that is extraordinarily tender, finely marbled, and full-flavored. It is also extremely expensive. Because of the high cost and increasing demand, there are now some Kobe-style beef cattle being raised in the U.S. using the same formula.
Boca Pointe considers its members like family and want only the best for them. If you are not a member, yet, we encourage you to call membership at 561-864-8539 to learn more about the many membership options available, equity and non-equity, seasonal and year-round. All are welcome!
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