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X-WR-CALNAME:Scotland Run Golf Club
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X-WR-CALDESC:Events for Scotland Run Golf Club
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DTSTART:20230101T000000
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BEGIN:VEVENT
DTSTART;TZID=UTC:20241113T120000
DTEND;TZID=UTC:20241113T120000
DTSTAMP:20260524T234335
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SUMMARY:Highlander Is Open From 12PM
DESCRIPTION:
URL:https://scotlandrun.com/event/highlander-is-open-from-12pm-16-10/
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DTSTART;TZID=UTC:20241113T160000
DTEND;TZID=UTC:20241113T173000
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CREATED:20241025T170155Z
LAST-MODIFIED:20241025T170155Z
UID:10000092-1731513600-1731519000@scotlandrun.com
SUMMARY:Happy Hour
DESCRIPTION:
URL:https://scotlandrun.com/event/happy-hour-copy-18-2-6/
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BEGIN:VEVENT
DTSTART;TZID=UTC:20241113T183000
DTEND;TZID=UTC:20241113T183000
DTSTAMP:20260524T234335
CREATED:20241025T130023Z
LAST-MODIFIED:20241031T134117Z
UID:10000086-1731522600-1731522600@scotlandrun.com
SUMMARY:Taste of Italy
DESCRIPTION:5-Course Wine Pairing\nWednesday\, November 13 | 6:30PM\nFIRST COURSE\nLaLuca Prosecco\nTaglieri Misti with fine meats and cheeses \nSECOND COURSE\nCarpineto Dogajolo\, 2022\nPanzanella and Burrata Salad with tomatoes\, basil\, thin sliced red onion\, fine Italian olives\, and seasoned Italian bread drizzled with the finest Italian olive oil and blood orange barrel aged balsamic vinegar \nTHIRD COURSE\nCarpineto Chianti Classico Riserva. 2018\nPan Seared Sea Scallop with sautéed tomatoes and fennel over top a roasted red pepper & black garlic bucatini garnished with freshly shaved pecorino \nFOURTH COURSE\nCarpineto Farnito Cabernet Sauvignon\, 2018\nFilet Mignon Braciole stuffed with lump blue crab\, mozzarella\, roasted red peppers\, and spinach topped with a slow roasted sauce and served risotto \nFIFTH COURSE\nAsbury Park Distilling Co. Espresso Limoncello\nCreate Your Own Cannoli Station with multiple fillings and toppings \n$65 Member | $75 Non-Member\nPlus Tax & Gratuity. Must be 21+ to attend.
URL:https://scotlandrun.com/event/taste-of-autumn-2/
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