"Here Comes the Circus!" is the theme of this year's 4th of July Celebration. The parade starts at 10 a.m. in front of the Cribari Auditorium and moves around Cribari Lane. The festivities kick off at 8:30 at the Cribari Auditorium with good things to buy and eat. The parade floats are constructed using cardboard on golf carts and the parade consists of antique cars, marching groups, fire trucks, and music, and the floats are sponsored and made by various Villages and organizations in the community. All are competing for "Best of Show".
The Village people, family, and friends come together for a wonderful day of community spirit. In the afternoon the activities move to golf, swimming, and the Family Bocce Bash at the Bocce Court/Gazebo. This is a wonderful day to celebrate the birthday of our nation!
Tuesday, June 24, 2008
Sunday, June 22, 2008
Clubhouse Recipe for Month of June
Chicken Fettuccine Pomodoro by Gavin Williams
10 oz fettuccine (fresh or dried)
3 Tbsp. olive oil
1 Tbsp. chopped garlic
1 oz. minced shallots
4 oz. diced fresh tomatoes
4 oz. white wine
2-4 oz. grilled chicken breasts, sliced
2 oz. butter
3 oz. canned tomato sauce
salt and pepper to taste
1 oz. parmesan cheese
1 oz. fresh basil, sliced
Cook fettuccine to al dente. Rinse and toss with 1 tbsp. olive oil. In a skillet, heat remaining olive oil, and add garlic, shallots, and diced tomatoes. Saute for 3 to 5 minutes. Deglaze pan with white wine, and add chicken. Cook for 2 minutes, add butter and pasta, then tomato sauce. Season to taste, cook 3 more minutes. Divide pasta into two bowls, and top with parmesan cheese and basil.
Chef's suggestion: Serve with garlic bread!
10 oz fettuccine (fresh or dried)
3 Tbsp. olive oil
1 Tbsp. chopped garlic
1 oz. minced shallots
4 oz. diced fresh tomatoes
4 oz. white wine
2-4 oz. grilled chicken breasts, sliced
2 oz. butter
3 oz. canned tomato sauce
salt and pepper to taste
1 oz. parmesan cheese
1 oz. fresh basil, sliced
Cook fettuccine to al dente. Rinse and toss with 1 tbsp. olive oil. In a skillet, heat remaining olive oil, and add garlic, shallots, and diced tomatoes. Saute for 3 to 5 minutes. Deglaze pan with white wine, and add chicken. Cook for 2 minutes, add butter and pasta, then tomato sauce. Season to taste, cook 3 more minutes. Divide pasta into two bowls, and top with parmesan cheese and basil.
Chef's suggestion: Serve with garlic bread!
Tuesday, April 8, 2008
Villages Restaurant
Want great food near your home...check out the outstanding specials and menu's at the Villages Clubhouse.
Weekday Special evenings:
DINER NIGHT - every Tuesday
Clubhouse Wedneday Night BUFFET - priced at $14.95 + tax & gratuity
STEAKHOUSE NIGHT every Thursday (Reservations highly recommended)
Weekday Special evenings:
DINER NIGHT - every Tuesday
Clubhouse Wedneday Night BUFFET - priced at $14.95 + tax & gratuity
STEAKHOUSE NIGHT every Thursday (Reservations highly recommended)
Cinco de Mayo
The Villages has many activities. The Spanish Club has invited all Villagers and guests to the Clubhouse on Sunday, April 27, 2008 for a no-host bar of margaritas, sangria and Mexican beer. Mariachi Tapatio will play and sing traditional Mariachi music, Balet Anoranzas will give a dance performance. The Villages caterer staff have planned a spectacular culinary feast for the party goer's.
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