Click to watch as Chef Wadlund shares his recipe (shown below) and Thanksgiving tips on the KMIR Morning Show!

FRIDAY & SATURDAY NIGHT CASUAL DINING BUFFETS!
Please come join us for casual dining evenings in the Men’s Grille Room on Friday, November 27 and Saturday, November 28. This is a kid friendly, casual attire evening with a fun buffet starting at 6:00 pm until 8:00 pm Feel free to make an on-line reservation or call the Club Concierge to reserve your table. We look forward to having you join us at the Club. Buffet will include hamburgers, chicken fingers, assorted pizzas, baked potato bar and much, much more!

$28++ adults
$16++ children 5-12 years of age

Click here for reservations.

Skip the stuffing go grain with a ...
Three Grain, Kale and Sweet Potato Salad
1 cup   Wild long grain rice, cooked
1 cup   Quinoa grain, cooked
1 cup   Freekeh grain, cooked
1 cup   cup Toasted french bread
1 1/2 cups   Sweet potato, diced, cooked
1 1/2 cups   Kale, wild baby
2 tbsp   Olive oil
1/2 cup   Onion, fine dice
2 tbsp   Ginger, fresh, minced
2 tsp   Coriander, ground
1 tsp   Allspice
1/2 tsp   Salt (or more to taste)
2 tbsp   Sage, fresh, shaved
2 tbsp   Italian parsley, fresh, minced

Place a large sauté pan over medium heat and add 2 tablespoons of olive oil then add the onion and ginger sauté, until tender. Next add the sweet potato and grains, sauté for five minutes or until warm, season with salt. Transferred grains and potatoes to a large mixing bowl and add remaining ingredients, toss with salad spoons. Serve warm on a holiday platter.

Happy Thanksgiving!

TOSCANA DINING PHILOSOPHY

Cuisine, Art and Envirnoment.

Our passion and desire is to create a special dining experience in a welcoming place where friends meet and enjoy a shared culinary journey. We are committed to bringing fresh and modern flavors to our cuisine, expressing art through exquisite food presentation and supporting our environment by sourcing local, wild and
sustainable food products.