As the summer is sadly coming to an end, I wanted to reach out and thank each and every one of you who have come down to the beachfront at one time or another this summer! Myself and all of the other guards have enjoyed seeing everyone and we have loved getting to know all of you. Everyone has made it such a special and enjoyable summer! I know we had a lot of fun hanging out by the water and we hope that you did too! Good luck to all of the kiddos as they head back to school this fall. We can’t wait to see you back on the beachfront next summer. We hope you all have a wonderful and winter, we’ll see you soon!





Hello Members,

             I can’t believe summer is already coming to an end, it has flown by! We have met a lot of new friends and welcomed back some old friends. Thank you for letting my staff and I spend the summer with your family, I know that we really enjoyed it and hope that you did too! Every year it seems that camp is better than the year before and I am looking forward to coming back next year. We have met a lot of new friends and have had many great adventures along the way.

The kids got to see Uno, the one eyed owl, again this year along with some doves that “talked to us”! Kalamazoo Book Arts came in and showed us how to make our own books. The Cookies & Canvas and the Tie-Dye KNO’s werea big hit and we look forward to doing those again.

Again, this year I am asking that if youhave any ideas for camp or KNO’s, let me know, I want our camp to be the best that it can be! Please, remember that we still have Kids Night Out on Fridays and my staff and I look forward to seeing you there.

Thanks for making this summer fantastic!



Hello All,


         Another busy summer in the books! My kitchen crew and I hope that you’ve enjoyed all of your culinary experiences here at the Club this season. We’ve been working on a few new menu items and always love to hear the feedback! Be sure to check out the new Eggplant Caprese on the salad menu, the southern shrimp & grits and the new maple mustard glaze salmon! We look forward to jumping into the fall season and continuing to provide you with excellent dining services. I’ve left you with a recipe to try out.


Chef Adam Stacey

Marinated Flank Stead with Avocado Relish


One 3-4 lb flank steak


1 cup Soy

1/2 cup balsamic vinegar

2 tsp fresh chopped ginger

1/4 cup Worcestershire


Avocado Relish

1 diced ripe avocado

1/4 cup sweet yellow diced onion

3 Roma tomatoes

2 tbls cilantro chopped

1/2 Serrano pepper seeded & minced

1 clove of minced garlic


Top steak with relish & enjoy!