During the day golfers were treated to a full complement of mouth watering
appetizers and beverages while enjoying the natural setting of the course.
While swapping stories about the day on the links the chef treated the golfers
with nothing less than an 10oz AAA Alberta sirloin served with Atlantic lobster
tail straight off the BBQ.
For information about the Drive for the Cure contact Rob Jeeves at 604.240.2629 email@example.com