Regatta Bay Club Newsletter June-July 2014 | Page 3

MEMBER SPOTLIGHT
KIM WILSON
Favorite place to travel:
Colorado... love the open spaces and views!
Hobbies outside of golf:
Biking in those gorgeous mountains!
Best Golf score at Regatta:
Don’t faint... but it was an 83! I know... hard to believe!!!
The one thing you do that gets on your husband’s nerves:
Are you kidding me... not one single, itty bitty thing!!! Nada!!! ;-)
While driving, the song you most likely would sing out loud to in the car:
Would rather listen to my book thru the radio than sing!
Favorite Destin restaurant:
Chan’s
One thing no one knows about you:
Hmmm... probably nothing!
Describe yourself in one word:
Happy.

FROM DANNY IN THE BAR AND GRILL
PASTA ALLA NORMA
Ingredients:
• 2 firm eggplants (peel and cut into
quarters lengthwise, then into finger
size pieces)
• Extra virgin olive oil
• 1 tsp dried oregano
• 1 dried chili crumbled
• 4 cloves of garlic, peeled and finely minced

• Handful of Fresh basil, stems finely
chopped and set leaves aside
• 1 tsp herb or white wine vinegar
• 2 -14oz cans chopped plum tomatoes
• Sea salt and ground pepper
• 1 pound dried spaghetti
• 6 ounces salted ricotta, pecorino
or parmesan cheese

Directions:
Use a large nonstick pan and set on medium-high on stove top: add a drizzle
of olive oil and sauté eggplant making sure each piece is lightly coated and
add oregano. Cook until all sides are brown and remove from pan. In the
same pan turn heat down to medium and drizzle olive oil, garlic, and basil
stems. Stir so all get cooked evenly. Add a splash of herb or white wine
vinegar and cans of tomatoes. Simmer for 10-15 min. Season to taste with
sea salt and pepper. Place cooked pasta into the Norma Sauce along with
the fresh basil. Plate the pasta then add eggplant on top and finish with
parmesan and basil leaves on top.

JUNE/JULY 2014 | REGATTA BAY