Les Papillons Social Club

Meet November's Club of the Month

By: Donna Lacki
Published November 12, 2010

Les Papillons Social Club was formed in 2008, as a charter club here at Trilogy Monarch Dunes.  This club has been through two name changes arriving at the final name of Les Papillons.  On the Trilogy Monarch Dunes property sits a beautiful butterfly habitat hatching spectacular Monarch Butterflies.   The name “Papillon” means butterfly, so this inspired the club’s name. 

The purpose of this club is for our members to meet their neighbors in the community, developing new friendships, while enjoying the wonderful food, wine, and entertainment of the Central Coast.  This is a social club that takes on new ventures each year when new officers are elected.  When I became president this year, our group unanimously agreed that we would take a diversion from last year’s potluck events, and venture into themed events that did not require any of the members to bring anything to prepare.  Throughout 2010, our group has met on the 3rd Friday of every other month, totaling six themed events, with prices at $25-$65 per person, depending upon the venue/theme. Each event is specially planned for our members to come, relax, and have someone else take care of all the details.

Our first event of the year was “A Taste of Ireland.” Our chef, Pandee Pearson, created my idea of a traditional Irish meal with a splash of gourmet.  The menu included Irish leek & Swiss tarts, assorted sausages with various mustards, and parsley cheese ball with gourmet crackers to start.  We followed this with corn beef and cabbage, boiled red potatoes, spring salad, and soda bread.   A local talent made the most amazing chocolate merlot and vanilla bean cupcakes for dessert.  River Dance was shown on the big screen; the music was great.

Our second event was “Spring Fling,” an evening under the stars.  Our chef Tiffany from the Butterfly Grill and her team prepared my idea of a springtime menu.  This included a welcome cocktail of raspberry mojitos, and assorted appetizers such as chicken spring rolls with Thai peanut sauce, assorted cheese platter, and bruscetta.  Dinner began with a delicious spring salad with hazelnuts, goat cheese strawberries, and ruby red grapefruit in strawberry vinaigrette, using the freshest organic produce.  Members then had a choice of fresh local halibut with minted mango chutney or roasted tenderloin from Heart Ranch with wild mushroom ragout, roasted asparagus and scalloped potatoes with goat cheese and chives. We enjoyed cake for dessert.  Dining to the music of a wonderful acoustic guitarist created a wonderful atmosphere for the evening.

Our third event had a “Mid-Summer Nights” theme, where we chartered a luxury bus to take us to a wonderful winery called River Bench.  We enjoyed a glass of the best wines they offer while enjoying appetizers outside on the beautiful property.  We then returned to the bus and went to dinner at a charming Italian Restaurant called Tratoria Uliveto, where we enjoyed a welcome glass of wine and dined on our choice of homemade pumpkin ravioli with sage butter, cream and walnuts (no diet tonight); mezzo pollo de fungi, which is half of a roasted chicken with mushrooms, rosemary and garlic; or a final choice of traditional style homemade lasagna with bolognese sauce and insalada mista.  Dessert was a delectable panna cotta with fresh berries and caramel sauce.  Yum!  On the bus ride over we listened to classic road songs that we all knew.  What fun! 

Our most recent event this year was the “End of Summer Bash,” which was held poolside at our community.  We were entertained by local singers “The Bellmore’s” while enjoying a palm tree setting with a welcome cocktail of summertime sangria.  Appetizers included mini ahi tostadas with mango salsa, melon wrapped prosciutto and crisp vegetable spring rolls with sweet dipping sauce.  We then started our meal with a summer salad with a pink grapefruit citronette.  Dinner was a chef-inspired Paella Cook-off of mixed paellas with organic sausage, chicken, shrimp and locally grown seasonal vegetables.  We were able to view the cooking process for this dish, which was a great experience.  For dessert we enjoyed delicious homemade mixed berry tarts. 

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