Carolina Club - Q4 Newsletter 2022

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Dear Carolina Club Members, Fall is a busy time at the Club as we look forward to some of our most loved traditions including Football Tailgates, Thanksgiving Day Buffet, Gingerbread House Decorating, Breakfast with Santa, and the start of basketball season. One of our favorite events of the year is Tar Heel Thanksgiving. This program provides complimentary Thanksgiving meals for UNC students who are unable to travel home during their holiday break. For just $25, Carolina Club Members can sponsor a student's Thanksgiving meal. Please call the Club if you would like to be a sponsor this year. Speaking of events, don't miss the opportunity to attend our Inaugural Member Gala slated for early 2023. This fabulous, complimentary party is a celebration of, and a thank you to, - YOU - our wonderful members that helped to grow our club membership. The only way to receive your invitation is by referring a new member in 2022. Don't worry, it's not too late to punch your ticket! Nominate your candidate for membership by contacting Membership Director Kevin Boehm at 919-962-0021 or so we can save a table for you at the party of the year! Earlier this summer, The Carolina Club was delighted to welcome our new Executive Chef, Todd Pekks. Chef Todd has already begun building relationships with our Members and Employee Partners and he is adding his creative spin to the Club's rich culinary tradition. His Fall Menu is filled with delicious innovative dishes to tempt the taste buds. Join us for dinner to enjoy something new! To learn more about Chef Todd, read our Employee Spotlight in this newsletter. With a fantastic line-up of events, our new Fall Menu and our vibrant members gathering to enjoy connections and camaraderie, there has never been a better time to be in the Club. Thank you for your membership and the opportunity to serve you and your loved ones. Warm regards, Elizabeth Cheek '91 | General Manager The Carolina Club Elizabeth Cheek 919.962.3802 Manager's Message L E T T E R F R O M T H E G M

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