As many of you know I have stepped out of the pastry department for a few months now. Currently I am your Director of Banquets and Events and hold the position of your Interim General Manager. This month our new Pastry Chef, Myra Portillo will take over the pastry column. She has been in charge of the pastry department since

February of this year and is doing an outstanding job!

Hopefully you have noticed an upswing in service, ambiance and engagement, not only in Club events, but also the community. Our team is energized and ready to continue to give you and your guests a first-class experience for any occasion. In my new role I have been focusing on providing our membership with as many business and networking opportunities as we can think of! Something that we will be working on in the coming months is a Petroleum Club Directory! We want to connect our prestigious members with each other to grow not only their network but also their business. More information is on its way!

I’m always available to chat, so if you need anything from me, don’t hesitate to ask!

Marah Meek Director of Banquets & Events

JULY 2018

FROM THE PRESIDENT

For reservations or information,contact events@thepetroleumclub.com

or call 661 324 6561

Our new dinner menu is officially in full swing. There’s a lot of great options and the steak selection is definitely mouth-watering. The toppings and sides are perfect accompaniments. With our summer heat in full swing, the Club makes a great place to beat the heat with plenty

of family style dinners. We look forward to serving you soon.

POWER ON THE PATIOA very big thank you to Dairen Winders with LIGHTENING ELECTRIC for providing the power on our patio. We now have dedicated circuits so we we can run two electric heaters during the winter and hopefully a mister during the summer. His team also ran power for the two new TVs on the patio which were provided by Kevin Oliver of OLIVER & ASSOCIATES.

OUR GROWTHWe’re working hard to recover from the dip in oil from a few years ago. Thankfully, our membership is on the rise and the board is working on an updated strategic plan for our future. Your participation is essential to the success of our Club. We are also working on a member survey that we hope to have sent out by the end of the month. It will be via email so please be sure that you add your email to our email list if you don’t receive our email updates by going to tmgurl.com/RP.

CLUB NEEDS LISTThe Club is still in need of a few items. If you can help, contact me:

• Indoor Solar Shades for Sky Bar & Grille ($4,700)

• Outdoor Solar Shades for Patio ($8,500)

• Portable Mister for Patio (one that doesn’t require a hose)

• Riedel Pinot Noir Wine Glasses (restaurant grade)

STRIVING TO ALWAYS GIVE YOU OUR BESTOur team works hard at providing the best service and cuisine. Your feedback is always greatly appreciated. If you ever see room for improvement, please do not hesitate to let us know.

If you need anything, just email me at Dave@TheMarcomGroup.com or call my cell at 661-204-8160. Thank you, and I look forward to seeing you at The Club.

Dave Plivelich President

GREAT TIMES ARE IN YOUR FUTUREMake your reservations for Wednesday theme night dinners at least 24-hours in advance and you and your guests will receive a complimentary cocktail, glass of beer or glass of house wine.

JULY 2 VINYASA YOGA & WINEJULY 3 PAINT NIGHTJULY 4 4TH OF JULY CELEBRATIONJULY 5 WEST COAST SWING CLASSJULY 9 VINYASA YOGA & WINEJULY 11 ALL-YOU-CAN-EAT PASTAJULY 12 ROSÉ WINE TASTINGJULY 16 VINYASA YOGA & WINEJULY 17 PAINT NIGHTJULY 18 USDA CHOICE PRIME RIB DINNERJULY 19 TEQUILA TASTINGJULY 19 PLANT NIGHT JULY 23 VINYASA YOGA & WINEJULY 25 MAGICAL MYSTERY TOUR: BEATLES DINNERJULY 26 WEST COAST SWING CLASSJULY 31 PAINT NITEAUG 1 ALL-YOU-CAN-EAT PASTAAUG 2 SUMMER SOCIAL LUAUAUG 8 SUMMER IN TUSCANYAUG 14 PAINT NIGHTAUG 15 HAPPY BIRTHDAY JULIA CHILD!AUG 16 PLANT NIGHTAUG 17 DINNER & MAGIC SHOW WITH RON SAYLORAUG 22 USDA CHOICE PRIME RIB DINNERAUG 28 PAINT NIGHTAUG 29 ST. LOUIS BBQ

SUMMER SCHEDULE: We are closed for member dining on Saturdays, June through July at this time.

This month’s Employee of the Month is Javier Lopez. Javier is a Lead Dinner Cook and is an integral part of the PCB team.

Javier joined the Club’s kitchen staff in October 2011 and has continued improving his cooking and leadership skills ever since. We congratulate Javier for a job well done! His efforts and his dedication are much appreciated!

EMPLOYEE OF THE MONTHJAVIER LOPEZ

BASIL LEMONADEINGREDIENTS2 cups basil lemon syrup* 2 cups cold water 2 cups ice cubes 1 1/4 cups fresh lemon juiceGarnish: fresh basil sprigs; lemon zest stripsStir together all ingredients in a large pitcher, and then pour into tall glasses half filled with ice.

*BASIL LEMON SYRUP4 cups packed fresh basil sprigs (top 4 inches; from a 1/2-pound bunch) 4 cups water 2 cups sugar 9 (4- by 1-inch) strips lemon zestBring all ingredients to a boil in a medium saucepan, stirring until sugar is dissolved. Let stand at room temperature, covered, 1 hour, then transfer to an airtight container and chill until cold, about 1 hour. Strain syrup through a sieve into a bowl, pressing hard on and then discarding solids.

EXECUTIVE CHEF MIKE KELLY

A LONG HOT SUMMER’S DAYThis calls for something cool and refreshing!

One of the best things I know to have on a summer day is lemonade; fresh lemonade. Fresh basil lemonade! This became quite popular many years ago and after you make this, you’ll know why!

A PLETHORA OF EVENTSOne of the biggest projects that the PCB Team has taken on this year is brainstorming ways to add value to our Membership. I know…with free room rentals and a plethora of reciprocal clubs around the world, one would think how could we possibly make it better for our Members? As it has been for the past

several months, membership is on the rise and we are driven to take it to the next level and take care of our most important asset – yes you…our Members.

June was a nice break, but we’ve returned in full force introducing a complete event line-up leading up to our Chairman’s Circle in November. For the first time ever, the Club will be hosting a Magic Show and Dinner. Join us for a magical evening with Magician Ron Saylor and music from Andrew Royalty. Tickets are limited so get them while they last!

When I first moved back to Bakersfield (exactly one year ago this month!), I searched high and low for a yoga studio. I practice yoga not only because it challenges me mentally and physically, but is a great way to de-stress after a long day – call it my happy place if you will =). On July 2nd and every Monday during the summer, the Club will be hosting Yoga and WINE classes taught by Warrior One’s very own Kelsi Wilson. Come join me and other PCB Team Members as we relax, zen out, socialize, and Namaste into the evening. This will be a beginning class, no experience required.

I am very excited to see PCB Members and Non-Members at the Tequila and Rosé tasting and our Summer “Luau” Social Mixer. We are also in the midst of planning our 17th Annual Golf Tournament in September, which will be hosted at Sundale Country Club – more details to come. Last but not least, the Club’s Oktoberfest Membership Drive is set to take place on October 5th. This is going to be a fully packed event with live music, entertainment, great food, a raffle and prizes, and beer!

We are looking to grow our Corporate Memberships. I will be reaching out to companies who are interested in adding the PCB Corporate Membership to their company’s benefit package. As a Corporate Member at the Club, companies are able to add their employees at a discounted rate. Chevron, California Resource Corporation, Miramar International, Capstone Partners, are just a few of the companies taking advantage of this special opportunity. If you have any questions regarding our upcoming events or the different level Corporate Memberships, please visit our website or email me at Ricelia@thepetroleumclub.com.

I hope that everyone is having a fantastic summer! If you see me around the Club or in my office, please do not hesitate to say hello!

Ricelia Layus Membership & Marketing Director

ThursdayJuly 12th, 5-9PM

$10 Members$20 Non-Members

Complimentary appetizers.

Stay for dinner and enjoy our new menu.

For more information, visit PCBTheClub.com

Rosé Wine Tasting

My summers are regularly spent working on wedding cakes, birthday cakes or desserts for family gatherings and once in a blue moon on desserts for my family and friend BBQ’s. During these hot summer days I typically like to make desserts that are light and

fresh, something to look forward to after a hot summer day in the sun. My go to dessert for any gathering in the summer is a parfait. A parfait is commonly made in a jar, fancy dessert cups or large trifles, it consists of cake, a cream filling, and fruit. To get your taste buds going, take a bite from every layer of this tasty parfait, which is made with fresh blueberries, angel food cake, and heavy cream. The cake gets its fun color and flavor from Jell-O, a childhood treat that’s so versatile we sometimes add it to sugar cookie dough.

JULY IN A JAR

PREPARATIONHeat the oven to 350°F. Lightly coat two 8 ½ by 4 ½ inch loaf pans with cooking spray. Line the pans with parchment paper, leaving a 3-inch overhang on the sides; spray the paper.In a large bowl, whisk together the flour and baking powder. In a blender, pulse the milk raspberries, and gelatin until smooth.Use an electric mixer; beat the butter and 1 ½ cups sugar until light and fluffy, for about 3 minutes. Reduce the mixer speed to medium and beat the eggs, one at a time, then the vanilla. Add the flour mixture in three parts, alternating with the raspberry mixture and beating until just incorporated.Divide the batter between the two prepared pans (about 3 cups each) and bake until a wooden pick inserted into the centers comes out clean, about 1 hour. Let the cakes cool in the pan for 5 minutes before transferring onto a wire rack to cool completely. Meanwhile, in a small bowl, combine the cornstarch and 1 tablespoon water. In a medium saucepan, bring 1 ½ cups of blueberries, 1 ½ cup water, and the remaining 2 tablespoons sugar to a boil. Reduce the heat, add the cornstarch mixture and simmer until thickened, about 3 minutes. Remove from heat and stir in the lemon juice and ½ cup blueberries. Let it cool.Using an electric mixer beat the cream and the sour cream in a large bowl until stiff peaks form, about 4 minutes. To assemble, cut one of the cakes into ½ inch cubes; divide among twelve 8 ounce jars. Top with the cream mixture and then the blueberry sauce. Sprinkle fresh berries on top of the cups.

WELCOME NEW MEMBERS

Hal & Kenni Enis Commercial Trade, Inc.Chris & Theresa Keeler Commercial Trade, Inc. Danette & Dustin Keller Commercial Trade, Inc. Kenny & Malissa Mount Mission Family Mortuary David & Karen Mish Mission Family Mortuary Ray Mish Mission Family Mortuary Noe & Sonja Reyna Bakersfield City Fire Dept

MIXED BERRIES CAKE PARFAIT PREP 1 hour, TOTAL TIME 1 hour, 50 min, SERVINGS 12

Julie & David Persinger Wonderful Orchards Carlina Morris & Christopher Stahnke State Farm InsuranceZein Zubedi Cigarette WorldRyan Martinez The Contreras Foundation Zack & Cristina Blackmon Industrial Electric Construction & Maintenance Bobby & Janelle Lujan Industrial Electric Construction & Maintenance

INGREDIENTS 2 ½ cups flour2 tsp baking powder1 cup milk1 cup frozen raspberries1 package Jell-O gelatin1 cup unsalted butter1 ½ cup sugar2 TBS sugar4 Large eggs

TEQUILATASTINGTHURSDAYJULY 19 · 6-8PM$10 MEMBERS$15 NON-MEMBERS

–PLUS–TACOS &MARGARITASPECIALS

Kari & Courtney Harrison Miramar International Scott & Angel Hacker Summit FinancialShane & Chelsea DeBerti Miramar International Brett & Constantine Cooper Cooper Petroleum Abel Moreno Miramar International Kristina King Miramar InternationalCollington Scott Residence Inn of Bakersfield

1 TBS pure vanilla extract1 TBS cornstarch½ cup water1 tsp water3 cups fresh blueberries1 tsp fresh lemon juice1 cup very cold heavy whipping cream½ cup heavy whipping cream

Photo: Jonny Valiant

Sign up at PCBTheClub.com

$10 Members$12 Non-MembersEARLY BIRD PRICING!

$15 Walk-InsIncludes complimentary glass of wine.No cancellations.

Kelsi Wilson Instructor

Every MondayAT PETROLEUM CLUB6:00 - 7:00 PM

Yoga Wine&

“Piggies” Bacon Wrapped Pork Tenderloin with “Mean Mr. Mustard” Mustard-Citrus Glaze, Potatoes, Fresh Garden Vegetables, “Strawberry Fields Forever” Strawberry Salad with Mixed Greens, Blue

Cheese and “Glass Onion” Caramelized Onion-Balsamic Vinaigrette, “Honey Pie” Salted Honey Pie

$29++

B E AT L E S T H E M E D M E N U

W E D N E S D A Y, J U L Y 2 5

Our newsletter is designed and produced by The Marcom Group. Printing by ICON.

Marah MeekMANAGER

Michael KellyEXECUTIVE CHEF

Morgan HawkinsFRONT OF HOUSE MANAGER

Ricelia LayusMEMBERSHIP & MARKETING

Jocey CornejoBOOKKEEPING

HAPPENING AT THE CLUBMenus are subject to change without notice. Quantities are limited. Reservations are highly encouraged.

$12 for kids age 12 and under, FREE for 5 and under.

Made-to-Order Pasta Dishes featuring Grilled Chicken, Shrimp, Italian Sausage, Penne, Farfalle, Roasted Garlic Cream Sauce,

Marinara Sauce, Assorted Fresh Vegetables,Fresh Basil Pesto, Caesar Salad, Minestrone Soup, Garlic Bread,

and delicious Tiramisu for dessert.

WEDNESDAY, JULY 11

$24

ALL-YOU-CAN-EAT PRIME RIBPRIME RIB WEDNESDAYJULY 18

$34ALL-YOU-CAN-EAT!

Slow Roasted Prime Rib Carved to Order, Roasted Potatoes,Fresh Vegetables, Creamed Horseradish, Au Jus,

Mixed Baby Greens Salad, Fresh Baked Rolls, & Chocolate Cake

BOOK YOUR EVENT AT THE CLUB!

Fernando PerezSOUS CHEF

Myra PortilloPASTRY CHEF

Reservations are required.

For more information, visit PCBTheClub.com

MAGIC SHOWPETROLEUM CLUB PRESENTS

with Ron Saylorwith Ron SaylorFRIDAY AUGUST 17 2018

5:30PM - 8:30PM

Gratuity and applicable sales tax are not included.

DINNER & THE SHOW________________________________

$45 Members $55 Non-Members$27 Kids (7-12 Years)

THE SHOW ONLY________________________________

$30 Members $35 Non-Members$20 Kids (7-12 Years)