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UT Club - Q2 Clublife Newsletter

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Can you feel it? There's energy and excitement in the air. And it's not just the promise of better weather ahead that has us all looking forward to the arrival of spring. This year, we are especially eager to celebrate the season of growth and awakening by coming together again and reconnecting — in person. Our Member Experience team is ready to welcome you at the Club with events and activities designed to bring Members together and help you grow and expand your network. We look forward to seeing you at the Club for exciting programs such as our Chef's Table Epicurean Dinner, happening in April and June. Seasonal holidays have always been an important part of ClubLife, and this spring we're going big with gatherings and galas to celebrate these special events. For Easter, join the Easter bunny at the Club for a lavish Sunday brunch. Join us on Mother's Day as we commemorate all the moms in our Club community with mom-osas and a brunch that's as special as she is. For Father's Day, show dad how much you care and treat him to a steak dinner and whiskey specials. Our Food and Beverage team is welcoming the arrival of spring flavors and farmer's market finds with new menus that highlight the vibrant vegetables and fresh fruits starting to fill the markets. In addition to our daily menus, we invite you to join us for food-themed events throughout the season including a Del Maguey Mezcal tasting dinner. I don't think there has ever been a spring as hopeful and as exciting as this one, especially at the Club, where it is and always has been our goal to bring Members together to work, play, dine and, most importantly, connect. We look forward to offering extraordinary experiences and a warm and inviting place for you to interact with other Members, entertain guests and foster meaningful connections. Cheers to spring, Owen Wright General Manager The University of Texas Club Owen Wright 512.477.5866 L E T T E R F R O M T H E G M Springing Forward

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