6 GENERALS
Larry Varnes Kiwanis Club of Robson Ranch is once again selling Denton Area Dining
and
Shopping Spree Coupon Books for Denton area establishments. This year’s book features $7,000 in free merchandise and services at either 50% off or buy-one-get-one-free. Savings are good through February 2013. A few of the highlights include free oil
changes and other auto services, 50% off haircuts and spa services, dry cleaning and pet services. There is also $350 worth of
half-price entertainment such as bowling at University Lanes and Brunswick Zone and $900 worth of half price golf green fees from nine area golf courses and ranges. There are two restaurant sections featuring
editorial@robson.com — December 2011
Kiwanis Club selling coupon books Residents enjoyed Wildhorse Grill’s Wine Tasting Dinner
over 200 buy-one-get-one-free meals from 100 plus restaurants. Go visit a new restaurant or visit one of your favorites and save. For an investment of just $50 you get
$7,000 worth of coupons. Once you use just a few of the coupons, your book pays for itself.
— KIWANIS cont. on page 25
Sarah Gravelle, banquet director. As the days get shorter and fall was
ushered in, residents now home from vacations and settling back into their own familiar routine enjoyed the fi rst Wildhorse Grill Wine Tasting Dinner of 2011. Sarah Gravelle, Robson’s banquet
director, did a wonderful job of setting the evening’s ambiance. The tables were covered in fawn colored cloths and enhanced with burgundy napkins. Greenery and fall leaves circled the new Wildhorse Grill amber candleholders. Cream votive candles were strategically placed around the table. The lights were dimmed, and the fi replace was lit for its initiation into the season. Rex Perry, representing Ronin Fine
Wines was the featured speaker and gave us the history and regions of each wine. And the Grill’s Cordon Bleu schooled chef, Chef Kim, did an excellent job of putting this impressive dinner together. Here is the menu with the wine pairings. First Course: Confi t of duck with an served with citrus mixed
orange glaze,
greens and an orange supreme—paired with a 2010 Domaine de Couron Cote du Rhone Viognier Second Course: white veal stew served
in a puff pastry shell—paired with a 2010 Domaine de Couron Cote
Viognier Third
du Rhone
Course: Sweet Alaskan crab — DINNER cont. on page 16
ROBSON RANCH PIONEER PRESS
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