FOOD FOR THOUGHT
> C L I C K H E R E F O R I N F O R M AT I O N O N H O S T I N G A G O L F E V E N T AT M O N A R C H B E A C H
BOOK
A TEE
TIME
A
s the new Food and Beverage
Manager, Kenny Haap wants
to change what guests are
grabbing to go at the grill.
Starting in June, daily specials will
include gourmet-style burgers, fish
sandwiches, tacos, and perhaps
a Salmon Caesar salad. Best
part is golfers can expect the
same quick service to keep
on pace with their golf game.
Haap is bringing 13 years of
culinary innovation to the grill.
He says he's "excited to introduce
fresh menu items — and events just
for members."
He's also "thrilled to extend his
customer-service approach he per-
fected while working for the Irvine
Company the last couple of years."
"Everything here is member
driven, it's first on the list," says
Haap, 35, who grew up in nearby
Chino. "I'm excited to deliver high-
quality food and service in a golf at-
mosphere that's non-threatening to
the pocketbook."
To create "added value," Haap
talks to members about what
they'd like to see at Monarch
Beach Golf Links. That
input has already resulted
in a putting-and-scotch-
tasting event as well as the
club's first wine dinner.
Wine dinners, limited to a cozy
12 and featuring three courses paired
with different wines, will continue
every month throughout the summer.
Cost varies from $75 per person.
"The best part of taking over as the
Food and Beverage Manager has
been working with a solid team,"
says Haap. "They'll do anything for
the guests. They make them feel like
they're at home — and I like that."
wHAT'S COOKIn'
Monarch Café adds new daily specials for golfers on the go
CLICK
FOR INFO ON
DINING OPTIONS
AT MONARCH
BEACH
F&B Manager Kenny Haap has added
a new Café menu and wine dinners.
