Home Tee Times Shop Online (952) 445-3500 GOLF COURSE EVENTS OUTINGS FEATURED THIS WEEK CONTACT DIRECTIONS Tradition The Wilds Pub Restaurant & Bar The Wilds Pub and (outdoor) Patio are the perfect settings for everything from snacks and refreshments to a complete luncheon or dinner for any corporate, social or special occasion. The Wilds Pub is open year-round and provides for casual dining that focuses on seasonal menus offerings with ingredients sourced from regional family farms, artisan producers and dedicated suppliers committed to ethical & sustainable practices. In addition to great food, our outdoor Patio offers breathtaking views of the 18th green, Minneapolis skyline and the rolling prairie landscapes of Scott County. The Wilds Pub and Patio are the perfect place for family, golf, business, holiday or special events. We look forward to serving you soon! WILDS PUB MENU WILDS COCKTAIL MENU WILDS PUB KIDS MENU WINTER THE WILDS PUB WILL BEGIN ITS WINTER HOURS ON THURSDAY, NOVEMBER 11, 2021 LATE FALL & WINTER CLUBHOUSE HOURS OF OPERATION: MONDAY & TUESDAY - CLOSED WEDNESDAY - SUNDAY 4PM TO 9PM (IN-PERSON DINING & TAKEOUT AVAILABLE) HAPPY HOUR: WEDNESDAY - FRIDAY 4PM TO 6PM (1/2 PRICE APPETIZER MENU & $2 OFF ALL DRAFT BEER, HOUSE WINES & RAIL DRINKS) For reservations or takeout orders, please call (952) 445-3500 x5 THANKSGIVING TO-GO MENU - 2021 Let The Wilds Golf Club help you to be a guest at your own holiday dinner table. All Thanksgiving take out orders MUST be received by NOON on SATURDAY, NOVEMBER 20. ALL ORDERS MUST BE PICKED UP BEFORE 2:30PM ON WEDNESDAY, NOVEMBER 24. Orders can be placed by calling Sales & Catering Director Angie Blanco at 952.977.8700 or via email at ablanco@golfthewilds.com THANKSGIVING TO-GO MENU 2021 Meet Our Executive Chef: Anthony B. Willis You probably won't see Chef Tony on the course, but if you dine in The Wilds Pub, you're sure to experience his passion for food. Q: What and/or who prompted you to be a chef? A: I'd say observing all the women in my family cook was a temendous influence. Yet it was my Grandmother who ignited the cooking bug in me. I vividly recall her sitting me on a chair, and allowing me to stir her pots as she watched intently. I didn't know it then, but my Grandmother introduced me to the process of being under a chef's tutelage; as the student watches over pots, so does "the teacher" stand over and watch the student. Q: Were you trained to cook any particular types of foods? A: I am trained in French, German, Italian, Japanese, Asian, and Middle Eastern Cuisines. My ability to make French pastries, my enhanced culinary and butchering techniques were acquired from a Master Chef. Q: What's the greatest advice you received? A: I was trained under two great Chefs in Chicago, though they were from two different countries (Switerland and Germany). They both shared the same view, "Cook with a passion that comes from your heart". In the thirty years I've been cooking, I hold this quote close and I aim to follow it here at The Wilds Golf Club. Q: What foods do you enjoy cooking? A: While I enjoy taking a little from each ethnic cuisine, I'd say I like French dishes for the sauces, and Asian and Creole foods for the flavoring. Q: What is your most remembered compliment? A: The greatest satisfaction was when a guest said an entree they ate was the best meal they ever had! The Wilds Golf Club is proud to have Executive Chef Anthony Willis on our staff! © THE WILDS GOLF CLUB • 3151 WILDS RIDGE • PRIOR LAKE, MN 55372 TEL: (952) 445-3500 • CONTACT • SITEMAP • WEBSITE BY: THE RWM COMPANY