Anthem Country Club's chef prepares for debut

     Del Webb Corp. promises members of its Anthem Country Club a unique dining experience with the addition of executive chef Michael Farrell.
      "One of the features expected at an elegant country club community is the availability of a pleasant and convenient meal," Farrell said. "Our clubhouse restaurants open soon, and are sure to be a dining highlight for both residents and their guests."
      Farrell, former executive chef at a golf course community in Colorado, will manage restaurant facilities at the country club's 33,000-square-foot clubhouse, scheduled to open in May. He will supervise two sous chefs, a pastry chef and a crew of about 15.
      Farrell, who describes his style as "creative contemporary American," has created several dishes for the club's dinner menu. One of his signature dishes is pan seared Chilean sea bass with back-fin crab meat, which is served with smoked bacon over potato pancakes with a thyme-vermouth butter sauce.
      "The beauty of this dish is its smooth texture and interesting taste combinations," he said.
      Dessert specialties will include banana macadamia bread pudding and "murder by chocolate."
      "People who live in a country club tend to frequent the dining facilities several times per week to use the club to best advantage, so we plan to keep the menu fresh and exciting, and most of all, a fun experience for Anthem Country Club members," he said.
      The country club, part of the 5,000-acre Anthem master-planned community, offers 15 floor plans in four series of homes: the Impressionist, Baroque, Romantic and Renaissance. Many home sites offer views of the golf course, city or mountains.
      Prices start from the $180,000s to the $800,000s.
      Amenities include a private 7,300-yard, par-72 championship golf course, and an athletic club and salon.
      To visit, take Eastern Avenue south, two miles past Lake Mead Drive. The sales center is open daily from 9 a.m. to 5 p.m.

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