It truly is the most wonderful time of the year! All of us at Madden’s extend warm wishes for a holiday celebration filled with family, cheer and warm memories. We continue to be grateful to the families and friends that call Madden’s their ‘lake home’. We all look forward to seeing you in the spring.
New Year’s Eve is a time to cherish your friends, family and yourself. Get away from the crowds and celebrate the night in an intimate setting overlooking the beautiful, snow-covered golf course.
Mingle with friends and other guests as social hour begins the night at 5:30. Dinner commences at 6:30 and will include seven delicious courses each paired, with a different wine provided by Wirtz Beverage and Ste. Michelle Wine Estates.
The meal features a variety of options from lobster to tenderloin dressed up to please every taste bud and concludes with a heavenly combination of fruit and chocolate. As an extra bonus, a bottle of wine will be raffled off with each course!
This elegant dinner costs $120 per person. Please call (218) 829-2811 for reservations.
We hope to see you as you ring in the New Year on December 31!
New Year’s Eve Wine Dinner
The Classic Grill at Madden’s on Gull Lake
December 31, doors open 5:30 p.m., dinner being at 6:30 p.m.
Call (218) 829-2811 for reservations
For the sportsman, foodie, a loved one or the whole extended family, a gift card to Madden’s on Gull Lake is the perfect gift that gives the chance to build lifelong memories on an unforgettable vacation.
If your loved one just can’t wait to get to Madden’s before the 2012 season starts in April, gift cards are accepted at The Classic Grill at Madden’s through December 31. In addition to lodging, it can be used at the spa, or to play golf or tennis.
Dad’s pretty tired of getting ties, mom has enough books on the shelf, your significant other doesn’t need more cologne or perfume, so think outside of the box and give a gift they will never expect, but truly appreciate.
Madden’s gift cards make the perfect stocking stuffer and can be purchased by visiting www.shopmaddens.com. Gift card amounts range from $25 to $1,000.
Our resort may be closed for the winter season but things are just heating up at the Classic Grill. Our very own Chef Matias is preparing delicious weekly specials from around the world for guests to enjoy. Didn’t get to try last week’s Hawaiian-inspired dish? Don’t fret because Chef Matias is sharing his recipes to our readers through what we like to call the “Around the World with Chef Matias” editions of our blog.
Personally, we like to leave this for the pros like Matias but if you try this at home for your twist on a holiday dinner party, be sure to let us know how it turned out!
12 oz. fully cooked smoked ham, chopped
1 (8 ounce) can water chestnuts,drained and chopped
3 tablespoons green onions, chopped
3 tablespoons fresh parsley, chopped
3 hard-cooked eggs, peeled and chopped
1/2 teaspoon pepper
1 1/2 tablespoons oyster sauce
1 (14 ounce) package square wonton wrappers
1 quart vegetable oil for frying
4 slices of pineapple
Thai sweet chili sauce.
In a medium bowl, mix together the ham, water chestnuts, green onions, parsley, hard-cooked eggs, pepper, and oyster sauce. Set aside.
On a clean flat surface, such as a cutting board, lay out 4 to 6 wonton skins at a time.
Place a tablespoon of the meat mixture into the center of each one.
Keep a small bowl of water next to the work area to dip fingers in. Use wet fingers to moisten the corners of each wrapper. Quickly pinch all 4 corners together to seal in the filling. If it doesn’t hold, use more water.
Keep filled wontons covered with plastic wrap to prevent drying while the others are made.
Heat one inch of oil in a deep heavy skillet over medium-high heat, or heat recommended amount of oil in a deep-fryer to 365 degrees F (185 degrees C).
Fry wontons for a few minutes on each side, or until golden.
Remove to paper towels to absorb excess grease.
Serve with a slice of grilled pineapple and a side of Thai sweet chili sauce.
Coconut Crusted Mahi Mahi served with sesame potato cakes and curried coconut cream
4 fillets of mahi mahi (6-8 ounces each)
1 cup lightly toasted coconut
½ cup of powder sugar
½ cup AP flour
½ to 1 cup coconut milk
Salt and pepper to taste
To make the batter, In a mixing bowl combine the sugar, flour, salt and pepper. Add coconut milk and mix well. The batter consistency should be similar to a pancake batter.
Season the mahi mahi with salt and pepper. Coat the fillets with the coconut batter only from the top side. Cover the battered side with coconut flakes and cook in a hot sautee pan with olive oil cooking the coconut side first. When the crust looks golden brown flip and finish to cook on medium heat until desired temperature.
Sesame Potato Cakes
3 Idaho potatoes
¼ cup carrots, julienne
¼ cup zucchini, julienne
¼ cup white onion, julienne
2 Tbsp. Sour cream
1 ½ tsp. Black sesame seeds
1 ½ tsp. White toasted sesame seeds
Salt and pepper
Bake the potatoes at 400 F. until lightly soft in the center. You can check this by piercing the potatoes with a skewer. Let it cool down for a few minutes until there are easy to handle. Peel them and grate them. Reserve. In a sautee pan cook the vegetables until tender. Let it cool down for ten minutes. In a mixing bowl combine the potatoes, vegetables, sour cream, sesame seeds, salt and pepper. Form four patties and cook them in a pan with olive oil until golden brown from both sides.
Curried coconut and pineapple cream
1 cup coconut milk
¾ cups heavy cream
½ cup pineapple juice
½ cup white wine
1 tsp. Red curry paste
salt and pepper.
In a sauce pan reduce the white wine to half. Add the curry paste and cook for one minute. Add the pineapple juice, coconut cream and heavy cream and let it reduce to half. Season with salt and pepper to taste.
In a dinner plate place the sesame and potato cake in the center. Put the coconut crusted mahi mahi on top and coat the fish with the curried pineapple cream. Garnish with lemon wedges and fresh chopped parsley.
Liliko’I Mousse Napoleons ) hawaiian passion fruit mousse towers)
Macademia nut Phyllo dough crisps
4 sheets phyllo dough
4 tbsp melted butter
6 tbsp. Granulated sugar
4 tbsp. Chopped macademia nuts
Pre heat your oven at 375 F. Please handle the phyllo dough according the directions on the package. Brush a sheet of phyllo dough with butter. Sprinkle granulated sugar and chopped macademias on top. Place the second sheet of dough on top and repeat the procedure. Do this four times. Cut the dough in 4 inches squares and bake on a sheet tray for 5 to 6 minutes or until the dough is golden brown. Remove from the oven and cool down. Keep in adry place.
Passion fruit mousse
¼ oz of gelatin (1 envelope)
7 oz passion fruit puree
2 egg whites
4 oz. Sugar
1 cup heavy whipping cream, whipped to soft peaks
Sprinkle the gelatin over the passion fruit puree. Mix well and warm the puree on the stove until the gelatin dissolves. Bring it down to room temperature. Whip the egg whites to a soft peak and gently add the sugar. Whip them again until stiff. Fold egg whites into the passion fruit mixture, then fold into the whipped heavy cream. Reserve in the fridge.
In a dessert plate place one crispy dough square. Add a spoon of mousse. Add a second crispy dough and repeat the procedure three times. Serve with a mint leaf and chopped macademia nuts.
Whether we like it or not, the holidays are right around the corner. Soon it will be time to put up the tree, haul out the holly, and deck the halls. Decorating your own house might sound like drudgery, so why not enjoy decorating a gingerbread house instead?
Madden’s invites the entire family to enjoy a Gingerbread House Luncheon on Sunday, November 27 from 11 a.m. to 2 p.m. at The Classic Grill.
After enjoying a delicious lunch, choose from an entire buffet of candy and decorations to create a scrumptious gingerbread house. Chef Bob has been building gingerbread houses for more than 10 years, and he will be in attendance to offer his decorating expertise.
The luncheon costs $45 and includes lunch for two and a gingerbread house to decorate. Add another person to your table for $10. Please call (800) 642-5363 for reservations.
We hope to see you on November 27 amidst the candy, gingerbread and holiday spirit!
Gingerbread House Luncheon
The Classic Grill at Madden’s on Gull Lake
November 27, 11 a.m. to 2 p.m.
Call (800) 642-5363 for reservations.
So here I am, recently engaged and I want to pick the perfect wedding venue. I don’t know about you other engaged ladies (and gentlemen), but I have a million things on my list of making my perfect wedding. I’m one of those girls who has dreamed of her wedding since she was little. I remember one summer when I was in junior high, my cousin and I bought a giant bridal magazine. As we paged through with wide eyes, we cut out all of the dresses, rings, shoes, accessories, and decorations we wanted for our wedding… someday in the far future!
Interestingly enough, most of the things I picked out then, like purple bridesmaid dresses, are the same things that I want now. But now there’s an even bigger picture. Like picking a venue both parent’s like, figuring out how we will budget for the giant affair, learning how much to tip on this and that, selecting a hair dresser, where to buy the dress, and the list goes on.
I’ve sent out like a hundred inquires to venues all over because I realized I had no idea where I wanted my life changing event to take place at. Part of me wants a gorgeous church wedding with an all white reception to follow. Picture starched white linens, calla lilies, and hydrangea.
And then there is the side of me that is addicted to purple. Picture majestic royal purple wedding. Maybe a light pink accent? Okay, I know that doesn’t go with the majestic theme, but oh well! It’s my wedding right?
As you can see I still have no idea what I want. Even after all these years! Lucky for me, I’ve still got plenty of time to plan! What I do know is I want is a venue who will work with me; from day one of planning to the night of my big event. I want a venue I can depend on. An on-site event planner? Yes please! A complimentary tasting of my menu before hand? Necessary! Not having to worry about tipping everyone who lifts a finger? Wouldn’t that be nice!
As a Madden’s employee, I’ll admit, I am a little biased. I love this place! Beautiful views. Wonderful service. Exceptional dining. I can’t think of a better place. My close friend Sarah just took over our weddings at Madden’s meaning she’ll be with you each step in the planning process; meeting in person for tastings and planning, over the phone meetings to iron out details, emails, and of course she’ll be there behind the scenes on your big day. Sarah is recently married and totally in tune with the wedding industry. She can connect you with many local vendors for everything you need from flowers to a DJ to photography.
Now, I’ll be honest with you. I haven’t chosen my venue yet. You see I am still teetering between my home state of Minnesota and my fiance’s home state of Florida. But I will give you a lead if you are looking for a Minnesota wedding. Madden’s on Gull Lake is fabulous. Period.
What you need to know to get started planning:
1. Visit Madden’s wedding page:
2. Submit an inquiry by clicking the link at the bottom of the page. (Make sure you fill in as much of the form as you can. It will help Sarah respond more quickly)
3. Sarah will email you with all of the basics so you can see how Madden’s can make your big day perfect.
Our program was started out of a desire to promote bent grass vs. annual bluegrass on our golf courses. Bentgrass is a grass that requries less inputs from fertilizer, water and pesticides and is hardier in times of weather related stresses. It also provides a firmer more consistant playing surface than annual bluegrass.
The bent grasses originated in the sandy seaside of Scotland where golf began. The grasses grew and thrived in this sterile sandy environment where crops would not thrive. This fact is a big part of the changing paradigm of growing a crop versus creating a surface to play on.
Our program does not go to the extent of starvation programs that are common in Scotland where both climate and golfer’s expectations and perception allow for brown golf courses. We strive to reach a happy medium where we can still provide a green golf course, but one that is lean and promotes bentgrass over annual bluegrass.
We accomplish this primarily through the use of iron sulfate to provide green color. This in combination with judicial use of fertilizer and pesticides coupled with growth regulators helps us accomplish our goal of growing the grass very slowly. As we grow the grass more slowly we have less issues with thatch and organic matter development which translates into less inputs from pesticides and cultural practices such as mowing, core aerification, pesticide and water usage. A very important aspect of this program requires us to reduce compaction through the monthly use of “solid tining” and “venting” which can be accomplished with minimal disruption to the playing surface.
So far we have seen a dramatic increase in bentgrass populations on our East and West course greens where we went from 30-70% annual bluegrass to almost 90% bent grass. The Classic being newer was seeded to bentgrass and had much less annual bluegrass to deal with but we were starting to see encroachment. We have been able to stem the tide and are keeping it at around 5-10% of the population.
Our fertilizer and pesticide budget has been reduced by about 25%, but more importantly we are growing a healthier turf with far less inputs that provides a superior surface to play on.
This year we have also initiated a program on our Pine Beach East golf course to bring back some of the fescues on mounds and out of play rough areas that is more in keeping with the original golf course built back in the 1920’s. Although a bit controversial to the crowd that like to see everything manicured on a golf course the majority of players have loved the “look” of the wispy fescues and have commented that they provide a nice contrast and definition to the golf course. It has allowed us to take about 6 acres out of our regular maintenance of mowing, fertilizing and watering.
Scott, Director of Golf at Madden’s
We know being sustainable and “going green” is on many people’s minds these days, but sometimes it can be hard to act on your desire to help our Mother Earth. Need some fresh ideas to get you started? Look no further.
Sustainability on Vacation
While on vacation there are ways to engage in earth friendly practices.
1. Consider chosing a vacation spot that engages in sustainable practices. Just by choosing a resort or hotel that is “green” you are making an impact. At Madden’s sustainability is a big priority. Our friends in Naples, FL also practice what they call “Good Earthkeeping”
2. Keep up your habits of recycling while vacationing. At Madden’s we provide friendly reminders to recycle as well as many recycling receptacles around the resort.
3. Consider walking or biking rather than driving. A brisk walk or bike ride isn’t just good for the environment, its good for YOU! Madden’s offers bicycle rentals for moving around the resort and for using local trails. Stop by the front desk or the Tennis and Croquet Club for trail maps.
4. Flip the switch. While on vacation we sometimes forget about the lights or air conditioning because we’re distracted with some many fun things to do. Just flipping the switch before leaving the room can make a big difference. Plus by shutting off the air at night and cracking open the windows, you can often take in the local sights and sounds–our favorite at Madden’s are the loon calls at night.
5. Reuse your towels and sheets. Consider using your towels and sheets for more than one day. If you choose to reuse your towels let your housekeeper know by hanging them rather than leaving them on the floor. For sheets, look for a note card or sign in your guest room to place on the bed.
6. Take home your in room amenities. You can reduce waste by taking home opened bottles of shampoo, lotion, etc. Use them at home to feel like you’re still on vacation. Then recycle the bottles when you’re finished with them for a doubled helping of sustainability.
Sustainability at Home
1. Saving fuel helps both the environment and your pocket book. Here are some tips to improving your fuel mileage:
- Avoid “jack rabbit”starts and aggressive driving. Flooring the gas pedal not only wastes gas, it leads to drastically higher pollution rates. One second of high-powered driving can produce nearly the same volume of carbon monoxide emissions as a half hour of normal driving.
- Think ahead. Try to anticipate stops and let your vehicle coast down as much as possible. Avoid the increased pollution, wasted gas, and wear on your vehicle created by accelerating hard and braking hard.
- Follow the speed limit! Driving 75 mph instead of 65 mph will lower your fuel economy by about 10 percent, and can dramatically increase tail pipe pollution in man yvehicles.
- Plan your trips to avoid rush hour. Stop-and-go driving burns gas and increases emissions of smog-forming pollutants.
- Combine trips. Warmed-up engines and catalysts generate much less air pollution, so combining several short trips into one can make a big difference.
- Take a load off. Carrying around an extra 100 pounds reduces fuel economy by about 1 percent. Take a few moments to unload your cargo area.
- If your vehicle has it, use overdrive gear at cruising speeds. When driving a manual transmission, shift up as soon as possible. Running in a higher gear decreases your rpms and will decrease fuel use and engine wear.
- Try using the vents and opening windows to cool off before you turn on the air conditioner. Air conditioner use increases fuel consumption, increases noxious emissions in some vehicles, and involves environmentally damaging fluids. Note: At higher speeds, using the air conditioner can actually increase milage compared to leaving windows open. So in town open windows and on the freeway go with the AC.
- Carpool. Riding with others both keeps you in good company and saves multiple cars from being on the road.
2. Reuse plastic grocery bags. If you haven’t yet converted to canvas or other types of reusable grocery bags, try using unique ways to reuse your plastic ones. Here are a few ideas to get you started
- Small garbage bags
- Doggie Do Bags
- Homemade bubble wrap for packing or storing
- Travel bag for wet swimsuits and towels
- Cover smaller stored items in the garage or attic to protect them from dust
- Wrap around paint brushes to keep the brush from drying out while you take a break
- Ball up bags and put them inside purses to help them keep their shape when not in use
- Line litter boxes with them
- Did your favorite antique vase break? Line the bottom with a plastic bag to keep it from leaking so you can keep using it
For more super fun and creative ways to reuse plastic bags, visit http://blog.craftzine.com/archive/2007/08/plastic_bag_crafts.html
**What do you do to help out Mother Earth? We’d love to hear your tips! Comment below or email us at email@example.com**
Your green friends, Madden’s Green Team
At Madden’s sustainability is a daily way of life. Ask any employee from our golf course maintenance to laundry staff and from front desk to food and beverage staff; they each could tell you at least a few things about our green initiative. Built from a “seed” of an idea by President Brian Thuringer in 2008, our green program covers all aspects of resort life.
The initiative is led by a Green Team made up of staff volunteers who want to help make the world a little greener. The team is made up of members of Madden’s management team and seasonal employees. There are representatives from all departments on the resort.
Having representatives from all departments on the resort is essential to the success of the program as each department plays a role in its success. Here are some specific things departments are doing:
Food & Beverage Department:
Herb Gardens: On-site vegetable and herb gardens reduce shipping costs and our carbon footprint while providing our guests with fresh produce and herbs.
Wine selection: Since the incorporation of the green program we have begun to serve more wines from vinters who practice sustainable or organic viticulture. Sustainable viticulture: wine produced with the goal of producing the finest and healthiest grapes while conserving resources, maintaining the environment, and cultivating positive relationships with employees and surrounding communities. Organic viticulture: Wine produced based on local organic regulations with the standard premise of avoiding all chemical fertilizers and chemical pest controls.
Dinnerware: All outdoor bars and dining areas utilize reusable glasses and dinnerware.
Placemats: Placemats replace table linens to reduce laundry energy and water consumption.
Fresh Cut Flowers: Flowers used in dining areas are fresh cut from Madden’s gardens. This reduces our carbon footprint by minimizing transportation costs.
Vending Energy Misers: Recently installed vending misers help save energy daily by automatically monitoring the lighting and temperature in vending machines. If no one is around the vending machine, the lights will shut off. It also montiors room temperature and runs the cooling system when neccessary.
Faucet Aerators: Faucet aerators have been installed in all of our guest rooms to help save water.
Light Bulbs: Energy efficient lightbulbs have been installed throughout the property to reduce energy usage.
“Exit” Lights: Emergency Exit lights have been converted to LED light bulbs.
Efficiency Assessments: We have examined areas where heating and air-conditioning efficiencies may be improved with additional insulation.
Air Conditioning Units: We have phased out older air conditioning units to upgrades that will improve our energy efficiency.
Grounds & Golf Department:
Transitioning to Bent Grass: Bent grass on our golf course allow for less maintenance expenses with a slower growth rate.
Natural Fescues: Allowing fescues to grow on mounds and out of play rough areas has decreased input costs like mowing and fertilizing while adding to the pristine natural view of our golf courses.
Reduced fertilizer and pesticides: By increasing our bent grass populations and adding fescues we have reduced our use of fertilizers and pesticide use by 25% with lower inputs in maintenance such as mowing and venting.
Look for a post later this week to learn more about our sustainability effort on our golf courses.
Ozone Laundry System: Our property’s overall carbon footprint was significantly reduced with this new Ozone system. We greatly reduced our natural gas consumption and improved sewage water quality by 30-50%.
“Cut the Juice:” Staff are trained on our green program in their orientation and are expected to follow our guidelines at work and for our live-on seasonal staff, at home as well. We encourage staff to “Cut the juice when not in use.”
Green Award: We take nominations for a monthly Green Award recipient. Madden’s staff are recognized for going above and beyond when it comes to being sustainable.
“Busted:” We’ve implemented programs for a staff to add a little fun to staying green. When an employee catches another employee not being green (like not shutting off lights or computer monitors) they can post a “Busted for not being green” sign on that staff member’s desk or light switch.
All Around Green
Daily recycling: Karen Enberg is well-known around the resort as the recylcing lady. Her full-time job is daily pick up and transference of recyclables including cardboard, paper/office waste, plastics, steel, aluminium, and glass.
Purchasing Green Products: All new room amenities are made of recyclable plastic. All new appliances and equipment carry the “Energy Star” seal when available. All restrooms have been converted to using Green Seal Certified soap and paper towels made from 100% recycled material, made by using a chlorine-free process which reduces water usage by 80%
Guest Rooms: Guest rooms contain informational signage for sheet and towel changing program. Each room also has a recycling bag with a card encouraging guests to recycle plastic, glass, aluminum, and newspapers. Finally there is signage to encourage guests to shut off lights and air conditioning when not in use.
Reduce, Reuse, Donate
Green Range Renewable Energy: All used fryer oil is locally recycled to make biodiesel fuel.
Guest room amenities: Leftover guest room amenities like soap and shampoo donated to local charities.
Furniture: Mattresses and other furniture items are donated to local Habitat for Humanity and the Bridging Organization serving families in transition.
Batteries: All AA batteries from guest door locks are reused to completion in resort paging system.
**Check back throughout the week for more posts about the sustainability effort at Madden’s. Thanks for reading, Elizabeth**
This three night/four-day weekend will fly by with activities like bonfires, horseback riding, trap shooting, yoga, pontoon cruises and much more.
The school season is well underway but Fall Break is right around the corner! How will you keep the kiddies entertained? Enjoy the last weekend of the 2011 resort season at Madden’s on Gull Lake during our Fall School Break Weekend Oct. 20 – 23.
The Madden’s team will also help prepare for another spooktacular Halloween. Guests can stop by our pumpkin patch to pick up a pumpkin to carve for the contest as well as enjoy some hot cider and cookies! Kids can win prizes and trick-or-treat at our kids Halloween costume parade. No worries parents, you’ll have your chance to claim victory during the family costume contest a few hours later.
Before hitting the road and saying goodbye for the season, our bag piper will make his annual stroll across the Pine Beach East golf course at noon on Sunday to signal the end of the season at Madden’s.