*Golf Registration- (Goods and or services, with a fair market value of $195.00 per golfer have been provided to the donor)

$225.00

Registration Name(s)

Foursomes

If you are playing in a foursome with other player(s) not included on this registration. PLEASE list their name(s) here

SKU: 41210 Category:

Description

DVGRR Golden Golf Classic

Plan to join us for a day full of golfing fun and great food while raising money to enable us to continue rescuing more Goldens, Doodles, and Labs.

Tuesday, Aug. 6, 2019

RiverCrest Golf Club and Preserve

Phoenixville, PA

$225.00/golfer, includes greens fees, cart, range balls, gift bag, lunch, cocktail reception, and dinner.

Mulligan sheet: 4 mulligans per foursome ($20.00/one sheet only)

Dinner-only reservation: $50.00/person includes after-golf reception, raffles, silent auction, open bar, hors d’oeurvres, and dinner.

Registration begins at 10:00 a.m. followed by a delicious buffet lunch, served from 11:00 a.m. until noon.

12:00 noon: 4-person scramble; shotgun start.

The tournament will include hole-in-one, longest drive, and closest to the pin prizes! Proper golf attire is required: collared, tucked-in shirts, soft spikes. Bermuda shorts must be below mid-thigh (no denim or cargo shorts, please).

The event will be held rain or shine.

A cocktail reception at 5:00 p.m., including open bar, along with raffles, a silent auction, and awards will precede buffet dinner, served at 6:00. Plan to include non-golfers for this part of the event!

Menus:

Lunch

Fresh fruit salad, mixed greens salad bar, tuna and chicken salads, chef’s choice cold salads, build-your-own deli sandwiches (with sliced turkey breast, ham, roast beef, American and pepper jack cheeses, sliced tomatoes, onions, lettuce, pickles, and condiments). Dessert buffet: cookies and brownies. (Cash bar for alcohol.)

Cocktail Reception

Stationed antipasto display with imported meats and cheeses, roasted vegetables, and other chef’s choice creations.

Served hors d’oeurvres include spring rolls with Ponzu dipping sauce, mushroom caps stuffed with spinach and sage, scallops wrapped in bacon, horseradish crème fraiche, pigs in a blanket with Dijon mustard.

Open bar

Dinner

Mixed greens salad with assorted dressings, rolls and butter, chef’s choice miniature desserts

Mahi Mahi, blackened with warm tropical salsa

Miran Glazed Beef Short Rib with panko and baked mac and cheese

Grilled Chicken & Farfalle with basil pesto and roasted vegetables

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