Willow Talk www.willow-bend.com

CONTACTSRob Richards, Food & Beverage ManagerJeffrey R. Moots, Course Superintendent

Jim Dibert, Pro Shop ManagerReservations: 419/238-0111 or 419/238-2417

Pro Shop: 419/238-1041Fax: 419/238-2250

RESTAURANT HOURS

December 2012

Welcome!Wendy & Patrick BaumleDavid MosierLyle Halstead

www.willow-bend.com

LUNCH DINNER Tuesday - Friday Monday Tuesday - Thursday 11:00 a.m. - 2:30 p.m. Clubhouse Closed 5:00 p.m. - 9:00 p.m. Sunday Sunday Friday & Saturday 11:00 a.m. - 2:00 p.m. No dinner hours 5:00 p.m. - 10:00 p.m. Monday - Clubhouse Closed Saturday - No lunch hours

“Happy Happy Joy Joy.”Season’s Greetings!!

It’s that time of the season once again that brings friends and fami-lies closer together to create lasting memories. With that being said, I would like to wish everyone a happy

holiday season from our house to yours.

I first would like to thank everyone whom I have already met during my first full month here at the club. I truly appreci-ate the welcome and hospitality that everyone has shown me and my staff. It has made this new chapter in my career abso-lutely amazing, and for that I thank you. I also offer my thanks for a very successful November made possible by YOU, the club members. We have begun to put plans in place for future events and for new menu offerings that will be unveiled with the new year.

It’s time now to cover some of December’s events, so grab that cup of coffee and let’s go! As many of you know, this is an extremely busy time at the club so please be sure to check your calendars for any clubhouse closings or holiday events. This is also an important time to remind everyone to call for reservations as many of our nights will fill up quickly.

Keeping with tradition, Santa will once again stop by during our Santa Brunch on December 16 to say hello to all the boys and girls, so make your plans and reservations early.

We have two PAC buffet dinners planned preced-ing “Osmond Brothers Christmas” on December 13, and “Shrek, The Musical” on December 22. Each will feature a wide range of offerings so please stop by and check us out. It will be worth your time.

You will also notice two Prime Rib nights on the calen-dar on December 14 and 28. This isn’t the prime rib from the past menu; it will be slow cooked and carved when you order. Big city appeal with a lower price -- gotta’ love it!

Our Sunday Brunch has been revamped and will be offered on December 9, 16 (the day Santa arrives), and 23. There will be something for everyone, at a new lower price!

Last but not least, we have created an extra special New Year’s Eve menu which will be offered 5-9 p.m. on December 31. The menu is featured in this newsletter, so please check it out and then make plans to spend the evening with us to welcome in the New Year with great food, great company, and great champagne!

We are looking forward to a very exciting 2013. We will be closed for our customary few weeks in January and will reopen on January 15 after we get polished and shined.

To wrap it all up, on behalf of the entire Willow Bend staff, we want to thank you all for a wonderful 2012. Here’s wish-ing everyone a safe and happy holiday season. Cheers!

Rob

Santa Brunch

Sunday, December 1610:30 am - 2:30 pmJoin us for Brunch with Santa and his special

helpers!Call today and make

your reservations: 419-238-0111

Adults - $16.99 ~ Children 6-12 - $6.99

Children 5 and under - Free

Buffet price includes coffee, juices, and milk.

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New Year’s EveReservations Only

Bottle of Champagne for Parties of 4 or more at a table.

Call today - 419-238-0111.

What better way to bring in the New Year than with an elegant dinner buffet from Willow Bend?Join us for a fabulous evening of fantastic food

on Monday, December 31st.Entrees:◊ Pan Seared Scallops - Homemade Tartar

Sauce◊ Surf and Turf - 6 oz. Filet with Lobster Tail◊ Twin Lobster Tails◊ 8 oz. Grilled Filet◊ Cashew Crusted Pork Chop with Mustard

Raspberry Sauce◊ Parmesan Blackened Tilapia with Lemon

and Caper Aioli◊ Stuffed Sea Bass with Crab Meat with

Roasted Red Pepper Sauce◊ Chicken Roulade with Corn puree

Appetizers:◊ Crab Cake with Dill and Lemon Sauce◊ Shrimp Cocktail◊ Tomato Basil Bruschetta with Balsamic

Glaze◊ Calamari Sticks with Chipotle Mayo◊ Salmon Skewers with Wasabi Cucumber

SauceSalads:◊ Caesar◊ Spinach◊ House Salad - with mandarin orange, rad-

ish, almondDessert:◊ Frozen Raspberry Dessert◊ Orange Chocolate Cheesecake◊ Chocolate Brownie Mousse Cake

DecemberWeekly Dinner Specials

Week of December 4th◊ Steamed Mussels in Beer Au Jus◊ Seafood Pasta with Scallops, Mussels & Shrimp◊ Cashew Crusted Lollipop Lamb Chop w/Cherry Mint

SauceWeek of December 11th◊ Bacon Wrapped Shrimp w/ Horseradish Orange

Marmalade Sauce◊ 8 oz. Grilled Steak Filet◊ 9 oz. Crusted Pork Chop w/Black Cherry SauceWeek of December 18th◊ Tomato Basil Bruschetta w/Balsamic Glaze◊ Spicy Citrus Shrimp w/Mango◊ Bacon Wrapped Beef Filet Mignon w/Bernaise SauceWeek of December 26th◊ Shanghai Roll◊ Grilled 8 oz. Filet w/Blue Cheese Topping and Demi-

Glace◊ Pan Seared Scallops w/Dill and Lemon Butter Sauce

Hip Hip Hooray! Great news needs to be shared!

On November 16th, Willow Bend hosted the Second Annual Festival of Trees. For those that may not be fa-miliar with this event, it has become a major fundraiser for the YWCA and assists and promotes the many youth programs the YWCA offers that are truly needed and very much appreciated. Willow Bend sponsors the event and I am very excited and pleased to say that this year’s turn-out exceeded all expectations, and the generosity of those who attended was truly amazing. After fierce bidding wars on many of the beautifully decorated wreaths and Christmas trees which were donated by several area businesses, I am pleased to say we raised an estimated $9,500! Wow!!

I’d like to recognize the efforts of Stacy Looser, Jamie Evans, and Danni Chiles, from the YWCA, whose countless hours working and planning to make this festival a success were returned two-fold by the community. I would also like to thank the “Three Amigos,” Mitch Turner, Charlie Johnson, and Jimmy Collins, for their assistance with the wine tast-ing event, and our own Edd Buhl, who served as “Master of Ceremonies” with his auctioneering skills.

Thanks to all who attended as well as to those who do-nated their time, effort, and money. It supports a great cause and will benefit many. Kudos to the Van Wert community, congratulations to the YWCA, and hats off to the many Wil-low Bend members who participated.

Thank you from the bottom of our hearts!

Rob

Willow Talk 3

Go Online with Willow Bend!Receive the Willow Talk via e-mail! Subscribe online at www.willow-bend.com, or contact Mary Adams at madams@central-insurance.com or 419-238-5551 ext. 2438. You can also have your name added to our e-mail list to receive monthly reminders and information on weekly and monthly specials.

Visit our page and “Like” us to receive notifications about news and events happening at Willow

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Sign up today!Please sign up to be on our e-mail list. We send out monthly reminder information and weekly and monthly specials!

The Niswonger Performing Arts Center 2012 -2013 Dinner Schedule

Willow Bend will be offering dinner specials on the performance dates listed below. Reservations will be required. Each dinner will be served buffet-style with a variety of selections. Prices may vary by show.December 13th . . . . . . . . . . . . Osmond Brothers ChristmasDecember 22nd. . . . . . . . . . . . . . . . . . Shrek - The MusicalJanuary 26th . . . . . . . . . . . . . . . . . . . . . . . The RippingtonsFebruary 14th . . . . . . . . . . . . . . . . . . . . Christopher CrossFebruary 16th . . . . . . . . . . . . . . . . . . . . . . . . . Cirque ZivaMarch 10th . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . BowfireMarch 24th . . . . . . . . . . . . .Ernie Haase & Signature SoundApril 5th . . . . . . . . . . . . . . . . . . . . Vicki Lawrence & MamaApril 27th . . . . . . . . . . . .Gordon Goodwin’s Big Phat BandMay 11th . . . . . . . . . . . . . . . . . . . . . .The Music of Queen

Holiday Parties Take the stress out of your holidays! Let Willow Bend cater your holiday events with our fabulous trays, or make it even easier by bringing your party here! Our Clubhouse can accommodate parties as intimate as 10 or as extrava-gant as 250, and don’t forget that members aren’t charged a facilities rental fee for private events. Best of all, your guests will enjoy the finest food and service. You deserve a merry holiday season and we’re here to help, but our calendar is filling up fast.

Call Nancy or Lydia today to reserve a room or order your trays!

419-238-0111 or 419-238-2417

DecemberBeverage, Appetizer, & Dessert Features

Bailey’s Minty MochaBaileys Irish Cream with

a touch of Peppermint Schnapps in hot chocolate.

Frosty Peppermint Cheesecake

An amazing finish to a great meal, just

for the holidays.

Smoked Salmon Bites

Honey smoked salmon with creamy dill sauce,

sliced caper, and red onion on crusted bread.

Did You KnowCall in your order ahead of time. This is especially great for lunch orders when you have a limited amount of time. Find out what else you don’t know about Willow Bend here!

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Party Planning – It’s That Time of Year!Take the stress out of your party planning! Let Willow Bend cater your events with our fabulous trays or, make it even easier by bringing your party here! Enjoy the finest food and service. You deserve to enjoy your party and we’re here to help, but our calendar is filling up fast. Call today to reserve a room or order your trays: 419-238-0111 or 419-238-2417.

Party Tray MenuCold AppetizersAssorted Cheese & Cracker tray (serves up to 25 people) . . . . . . . . . . . . . . . $35.00Fresh Vegetables with Dip (serves up to 25 people) . . . . . . . . . . . . . . . $40.00Assorted Pinwheels - Turkey & Swiss, Ham & Cheddar (50 pieces) . . . . . . . . . . . . $35.00Baked Brie with Fresh Fruit (serves up to 20-30 people) . . . . . . . . . . . . $50.00Shrimp Cocktail with Cocktail Sauce (50 pieces) . . . . . . . . . . . . . . . . . . . . . . . . $110.00

Hot AppetizersArtichoke and Crab Dip with Tortilla Chips (serves up to 25) . . . . . . . . . . . $40.00Meatballs - Swedish, Sweet & Sour, BBQ (serves up to 50) . . . . . . . . . . . . $45.00Mexican Cheese Dip with Tortilla Chips (serves 25-30 people) . . . . . . . $40.00Shrimp Rangoon with Sweet & Sour Sauce (50 pieces) . . . . . . . . . . . . . . . . $35.00Vegetable or Shrimp Eggrolls with Sweet & Sour Sauce (50 pieces) . . . . . . . . . . $45.00Stuffed Mushrooms (50 pieces) . . . . . . . . . . $45.00Chicken Wings - Regular or Buffalo (50 pieces) . . . . . . . . . . . . . . . . . . . $55.00Assorted Mini Sandwiches - Ham & Swiss, Turkey & Cheddar (50 sandwiches) . $55.00

DessertsMini Baked Brie w/Raspberry Sauce . . . . . . $45.00Chocolate Dipped Strawberries (50 pieces) . . . . . . . . . . . . . . . . . . . . . . . . . $75.00Assorted Cookies (per Dozen) . . . . . . . . . . . . $6.00

All party trays come with disposable ware, plates, napkins, and forks.