A Hole-in-one Golf Party!

The Golf Par-Tee Prep
Want to go all the way? Cover your table in Astroturf and order personalized golf balls or golf towels as place cards and gifts for guests.
Keep the colour palette green and white with everything from candy to cutlery.
Make a dress code of argyle socks, plaid pants, sun visors and collared shirts galore. Greet your guests wearing a Masters-like green blazer.
Create invitations wrapped around 3-packs of golf balls or on score pads, inviting guests to your (club) house.
Make a minigolf course outside using boxes, cones, toys, chairs and other household items to create obstacles.
Have Caddyshack, Tin Cup or Happy Gilmore on TV or an interactive golf game for some friendly competition.
Set up indoor putting greens for contests among guests and vie for best blindfolded/wrong-handed golfer.
Bring the outside indoors by lighting fresh cut grass-scented candles.
Create a themed Tee-Time Tunes playlist with songs such as “Fly Like An Eagle,” “Sultans of Swing,” “Bein’ Green” and “Straight Down the Middle.”
Set up an area for kids to customize golf balls and flags with stickers,
glitter, waterproof markers, fabric and googly eyes.

The Clubhouse Menu
Spicy Caesar Cocktail
Grilled Club Chicken Sandwiches
Apple, Mango and Cranberry Coleslaw
Homemade Oreo Ice Cream Sandwiches

Rim a highball glass with lime
wedge and dip into a pile of celery salt. Fill the glass ¾ with ice and add Clamato juice ¾ of the way.
Add vodka, Worcestershire and Tabasco. Stir well, top with a
pinch of pepper and garnish with celery stalk and lime wedge.
Serves 1

Creamy Russian Dressing
½ cup    mayonnaise
2 tbsp    ketchup
1 tbsp    white vinegar
2 tsp    sugar
1 tsp    sweet green relish
¼ tsp    each kosher salt and pepper

Fixin’s
18    slices rye bread, toasted
12    romaine lettuce leaves
12    avocado slices
12    crispy cooked bacon strips
12    vine-ripened tomato slices
Salt and pepper to taste

Lime Marinade In large bowl, whisk lime juice, parsley, Dijon, oil, zest, salt and pepper. Place chicken breasts between two sheets of waxed paper and pound to even ½-inch thickness. Add to marinade, cover and refrigerate for 2 to 6 hours.
Preheat grill to medium-high heat and oil grate. Discard marinade and grill chicken 5 to 6 minutes per side or until cooked through. Set aside.
Creamy Russian Dressing Whisk together mayonnaise, ketchup, vinegar, sugar, relish, salt and pepper. Spread dressing over one side of each rye toast. Place a lettuce leaf on top of the first slice, top with 2 avocado slices and grilled chicken and season with salt and pepper. Top with one slice of toast, lettuce leaf,
2 strips of bacon, 2 tomato slices
and season with salt and pepper. Cover with the third piece of toast, dressing side down. Use 2 long toothpicks to hold it together and cut in half with sharp serrated knife. Repeat with remaining 5 sandwiches.
Makes 6 sandwiches

Vinaigrette
2 tbsp    rice vinegar
1 tbsp    apple cider vinegar
1 tsp    Dijon mustard
1 tsp    sugar
¼ tsp    kosher salt
¼ cup    olive oil
Spiced Pecans In a large bowl, combine pecans, sugar, butter, Worcestershire, salt and garlic powder. Mix well.
Spread mixture on a baking
sheet and bake in 350 F oven
for 12 to 15 minutes, stirring every 5 minutes, until lightly toasted. Set aside and let cool completely.
Vinaigrette In a small bowl, whisk together rice vinegar, cider vinegar, Dijon, sugar and salt. Gradually whisk in olive oil.
In a large bowl, toss cubed apples with lemon juice. Add cabbage, mango and dried fruit. Toss with the dressing and chill for 30 minutes before serving to blend flavours. Add pecans just before serving.
Serves 6 to 8