I am NOT the least bit interested in any form of conversation pertaining to private clubs.

Thanks for the link EL. That is pretty interesting magazine, I'd never heard of it before. It will go in my favorites when I get home.

Well, it looks like somebody woke up on the wrong side of the membership committee this morning.

Neither am I.

I AM interested in the menus at private clubs. I worked at the Engineers Club and we were required to eat lunch there. They had the most incredible cold fruit soups in the summer. Peach and strawberry were the two I remember most. Not too sweet, but very refreshing. They also had a squash or pumpkin soup in the fall that had a dash of cayenne that was fabulous!

I worked for Chef Paul when I was in high school & college at Chartwell Country Club in Severna Park. Loved that man!! He was tough, gruff and ruled his kitchen with an iron fist, but on the inside he was one of the warmest, caring individuals I have ever known. He served as a mentor to many young folks like myself before he passed (of all things) stomach cancer in 1997.
In addition to the frosted crab soup (which is great for lunch on a muggy July afternoon) Chef Paul was known for his Terrapin Soup, and secret ceaser salad dressing recipe.
I saw this piece and a flood of memories came back!

In Los Angeles, the Hillcrest Country Club had literlaly thousands of members who never played golf -- but paid hefty annual dues for the privilige of lunching there. It was where Groucho Marx broke his vow, "I'd never join any club that would have me as a member."

The Center Club downtown has delicious crab cakes and their desert tray is out of this world. Chef Robert Bannan really wows the members during every visit to the club!

But PamJo, would they let the Sandbox in? Somehow I doubt it.

I'm all in favor of private clubs that will have me, but I no love for those who will not. I'm looking at you First Families of Virginia. You know I'm eligible, but you refuse to acknowledge my petition for membership.

I've had it at Maryland club- it's pretty good- but really not any better than a nice hot cream of crab soup. It's very thick.

Ok, this was strange. I picked up an old cookbook in my fundraiser cookbook collection and found this recipe:

Chef Bell's Frosted Crab Soup
4 tablesp butter
1 lg chopped onion
1 bay leaf
sm clove garlic, minced
1 tsp mild curry powder
3/4 C flour
1 Qt chicken stock
6 tablesp white wine
1 1/2 C light cream
1/2 tsp salt
dash white pepper
1/2 lb crab meat, picked for shells
chopped chives or parsley for garnish

Melt butter in lg saucepan and saute' onions, bay leaf and garlic until tnder but not brown. Add the curry powder and flour. Mix well and cook 1-2 min. Add chicken stock, simmer, covered, 30 min. stirring occasionally. Strain and cool slightly. Add wine and cream, return to stove and heat slowly. Season to taste. If too thick dilute with a little milk. Chill. To serve, put crab meat in bottom of serving bow and then add soup. Garnish.

This recipe is from Chef Forrest Bell
Congressional Country Club
from The Washington Cookbook 1982.