Newsday has a story on the food that will be served U.S. Open participants in the clubhouse at Bethpage next week, and revealed this:
"The clubhouse's signature dessert for the players will be the so-called '19th Hole,' a molten chocolate cake flanked by a 'green' made of pistachio cream, (catering chef Stephen) Carl said.
"Next to the cake is the piece de resistance: a personalized, edible 14-carat gold-coated white Belgian chocolate golf ball filled with a tangerine mousse - provided the specially ordered golf balls come in from Switzerland in time."
Also available will be filet mignon, roasted root vegetables and sesame-encrusted salmon.
Not really the typical muny fare, is it?
-- John Strege