Aug. 22, 2024

Road work update, front entrance closure

Construction from Fall Creek Highway to the front traffic circle will begin Monday, Aug. 26 and continue through Aug. 29. Work hours will be 7 p.m. to 7 a.m. At this time, the outbound lane for the front entrance will be closed to all traffic. During construction hours, all traffic exiting Pecan must do so through the back gate. The inbound lane will be managed; however, expect lengthy delays. Please plan accordingly and use the back gate if possible.

Work is also scheduled to continue on Bellechase before commencing on Woodlawn. Questions and concerns about any phase of road work can be submitted by clicking HERE. In the event of major changes, additional emails may be sent to the membership.

River ecology project to study Brazos around Pecan

Does the river flow through you? It should. The watery ribbon around Pecan is about to garner some much-needed love.

PPVFD/EMS BOD to elect officers

The Pecan Plantation Volunteer Fire Department and Emergency Medical Services (PPVFD/EMS) Board of Directors will meet at 6 p.m., Monday at the EMS Building, during which new officers will be elected. Click HERE for the meeting agenda.

The Annual Meeting of the PPVFD/EMS will be held at 10 a.m. on Nov. 9. At that time, five directors will be elected. Pecan Plantation members who would like to serve a three-year term on the Board are encouraged to apply. If you feel your experience or background qualifies you to serve as a director, please mail or email your one-page résumé to the Pecan Plantation Fire & EMS office at 9518 Monticello Drive, Granbury, TX 76049. Deadline for submission is Sept. 17.

Pets of the Week

Meet Oliver (right) and Dixon, Pecan Plantation's Pets of the Week! These brothers from different mothers belong to Madeline, Nolan, Melissa and Jon Musser.

This week, Executive Chef Jordan Ray's specials include the return of Chilean seabass, as well as a wonderful steak creation.

The offering from the sea is a generous portion of fresh Chilean seabass stuffed with succulent pork belly. The pan-seared filet is then placed on top of a smoked yellow pepper puree and finished with crispy fried potato strings.

The steak feature begins with Ray cooking a juicy and tender 8-ounce New York strip to perfection. This wonderful cut of beef is crusted with bleu cheese and shallots and drizzled with a rich demi glace. The strip comes with grilled asparagus and a fluffy baked potato.

Call 817-573-2641 or go online to make reservations!