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
$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!
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.)
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.
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