Strides in 2009 spur enhancements and programming in 2010
Dear Friends and Loyal Patrons,
Idie and I would like to thank you for the outpouring of support for SpringHouse in 2009. While we felt that we made tremendous strides in 2009 to bring the best quality food and service, we are going to really focus in 2010 on enhancing the quality of your dining experience and creating a whole world of food related programming.
Many of you may have noticed that Rob McDaniel, our executive chef, has been taking on the General Manager duties in addition to his role as chef. Rob is extremely focused on our 2010 goals of improved service and food and is excited about this opportunity. If you have any comments or observations, please feel free to contact me, Idie or Rob directly at any time.
As part of our new programming for 2010, keep your eye on this newsletter and the SpringHouse website for upcoming events and classes. A few exciting things that we have planned include painting classes, cooking classes, wine tastings, Well House Wine Club activities, bocce tournaments, croquet tournaments and wine dinners. In addition to these activities, we are in the process of creating a local chapter of The Slow Food organization here at Lake Martin. All of these activities are designed to enrich your time at the lake while helping develop a sense of community through gathering with friends both old and new. These activities are also designed to create gathering opportunities during the week day so that if you have the opportunity to slip away to the lake during the week, you and your family will have fun activity options both on a weekday and during the weekend. We hope you enjoy all of these new programs and find them an interesting new part of the fun that you have here at Russell Lands On Lake Martin.
Since I know you are curious, let’s talk about the menu. There are several things you will notice on your next visit to SpringHouse, both upstairs and downstairs. The first is that Rob and I have spent the fall and winter months extensively searching for purveyors of local products—produce, farm eggs, farm-raised meats—that meet our stringent quality requirements. We have found the best local products available and are going to be incorporating them into our menus. Look for the names of these artisans, farmers, and purveyors on our menus. These people are hard working and passionate about their products and they go to great lengths to provide amazing products so that we can bring you a new and enhanced culinary experience.
As for the menus themselves, the upstairs menu has been expanded to include small, medium and large plates instead of just small plates, giving our patrons a broader choice of options. You will also see this menu become larger than last year’s upstairs menu. Last year our goal was to provide a small amount of items that were prepared very well rather than offer a larger selection of items that did not meet our standards. This year all of our menus will be expanding while keeping the same high quality standard that you are used to. There will also be more frequent changes on the menus, giving the diners more variety and ultimately enhancing their dining experience.
Idie and I and our entire team are excited about 2010 and our expanded menu and programming goals. We look forward to seeing you regularly and often at SpringHouse. If there’s anything that we can do for you, your family or your corporate needs, please don’t hesitate to contact us. We would love to hear from you. We look forward to seeing you at the lake.
Bon Appetit,
Chris and Idie Hastings
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