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Springtime in the valley means blooming farms and ranches, clearer skies, and—at Rogue Valley Country Club—the return of outdoor dining. Club members can eat local-inspired dishes while looking out at the Siskiyou Mountains from the club’s terrace. Executive Chef Clarissa Carmona knows the secret to the perfect outdoor dining experience: that iconic view combined with local, Southern Oregon ingredients and a personally tailored menu.
Experiencing the Valley
The valley flourishes in the spring; in addition to all the exciting Southern Oregon festivals cropping up in the season, it’s also the time of year to check out the local food scene. Rogue Valley Country Club boasts features like the flagship Harry & David store, sprawling lavender meadows, and the Rogue Valley Country Club Food Trail. Trail-goers tour around to local farms and ranches to sample Southern Oregon specialities. But Rogue Valley Country Club members have the added luxury of tasting the fruits of the valley all in one spot—on the club’s terrace looking out over the awe-inspiring mountain view—and prepared by the club’s expert chefs.
Eating Local
At Rogue Valley Country Club, the executive chef is serving up Southern Oregon specialties incorporated into a delectable seasonal menu exclusively for RVCC members. Executive Chef Clarissa Carmona stepped onto the scene in January 2023 and is reimagining the fine dining experience at RVCC. She’s especially focused on changing out the menu seasonally and incorporating locally sourced and organic ingredients, like prime meats from Klamath Falls and local mushrooms from Pacific Northwest Spore, Co.
To eat during a warm evening on the club’s West Terrace, the chef recommends the seared ahi tuna with forbidden rice and a stir-fry medley. “The vivid pink from the ahi really pops on the plate,” Carmona says. But the signature dish on her spring menu? A rich, perfectly seasoned filet mignon au poivre accompanied by a sunchoke risotto. The sunchoke—a root vegetable that resembles the result of merging “a fingerling potato and an artichoke heart”—has a subtle sweetness, Carmona says, that “pairs really well with the flavors of the sauce, the broccolini, and the parsnips.”
Her culinary expertise goes beyond the ingredient pairings, though. Carmona is dedicated to constantly improving the RVCC menus by analyzing sales and comment cards to tailor the next menu to member habits and preferences. “There’s a lot of science behind it,” Carmona says of developing the menus so that members keep coming back for exciting new flavors and satisfying favorites.
Celebrating with a Meal
The seasonal change of menu brings with it new dining events to look forward to in the spring and summer for RVCC members. Members look forward to Mother’s Day Brunch in May, where they can celebrate Mom by sharing a meal from the full spring buffet. The club also hosts Wine Wednesday events once a month; local wineries hold a tasting at RVCC, where members can meet local winemakers and sample their products. This program, started by Food and Beverage Manager Michael McGrail, connects country club members to the larger Southern Oregon community, every season of the year.
Hopping Locations
Not in the mood for fine dining? No problem. Not only does the West Terrace’s outdoor dining open up this spring, but so do the club’s casual outdoor eateries, like the Sports Center Café and Golf Course Snack Shack. Members can grab a juicy signature burger served poolside or hydrate during a warm day on the course. Relax, and don’t forget the sunscreen.
Rogue Valley Country Club is known for its top-notch dining options accompanied by that spectacular Siskiyou view. This season, the West Terrace opens with Chef Carmona’s inspired, locally sourced menu. Don’t miss a chance to dine accompanied by the blow of the valley breeze—check out the Rogue Valley Country Club membership guide today.
