black diamond ranch august 2013 newsletter
DESCRIPTION
Golf course member newsletterTRANSCRIPT
AUGUST 2013
w w w. b l a c k d i a m o n d r a n c h . c o m
stars & stripes f ight
OLD GLORY f ight
4th of July Tournament
July 4, 2013
Page 2
Club StaffDoug EglyGeneral Manager
Matt DiMasEDirector of Golf Course Maintenance
PEggy glEasonAccounting
RoB KingDirector of [email protected]
352-453-5454
MaRy naPolitanoFitness Center
BRaD t. REiDClub Manager
BRyan RichaRDDirector of Golf
JEnniFER stauFFPOA Manager
KEnnEth tuFoExecutive Chef
Dear Black Diamond Members:We are in a pattern of some much needed rain each afternoon which has aided in the improving condition of the golf courses. Matt DiMase and his crew have done an excellent job on all the courses and we are looking forward to your feedback.
The recent application to treat some of the damaged areas has worked very well and all the fairways are filling in nicely. Some of the more damaged areas required new sod which is nearly completed.
Matt has been sending out a weekly report on the golf courses that will give you additional details, next steps and a timeline of the agronomy program. If you have any questions, please refer them to me so that Matt can spend time on the course as opposed to responding to emails.
As you know, the new membership plan was voted on and accepted by the membership. A formal audit was completed by Oliver & Company Certified Public Accountants in Inverness. Sixty-seven percent of the membership voted in favor of the plan. For those interested, we have a copy of the report available in my office.
The new initiation fee for a golf membership is a non-refundable $25,000 with annual dues of $9,750. We are also introducing a young executive category which has a non-refundable $15,000 initiation fee and annual dues of $6,400. We also introduced a new spousal program with dues of $6,400. In addition, we will soon roll out our new member referral program that will provide a robust incentive to bring new members to the club.
I hope everyone is enjoying a terrific summer and I look forward to seeing you at the club.
A Message fromDoug Egly, General Manager
Monday STRETCH & TONE
8:00 A.M. – 9:00 A.M.
TuesdayYOGA FOR GOLFERS
7:00 A.M. – 8:00 A.M.
Wednesday STRETCH & TONE
8:00 A.M. – 9:00 A.M.
Thursday YOGA FOR GOLFERS
7:00 A.M. – 8:00 A.M.
Friday STRETCH & TONE
8:00 A.M. – 9:00 A.M.
SUMMER FITNESS SCHEDULE
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Good Afternoon Members: We are quickly approaching the “dog days” of summer and during this time is when we are busiest on the golf course. I am very happy to turn the calendar to August, especially after how wet July was. It seemed like the rain was either a torrential down pour or we hit several stretches of days where the heat index was over 100. This did have some negative effect in areas of the course; however, we have worked through them and will continue to work through them. We have a lot of projects going on throughout all the courses. From tree trimming, to bed detail, to adding mulch and or pine straw – we are not only trying to enhance the aesthetics of the golf course, but also improve playability. Some areas under trees will be left bare while others could have pine straw or mulch installed. The mulch is not your standard mulch size, as it is shredded particularly for golf course use. We are also going to be sodding several greens that have been historically bad. Highlands #5 and Ranch #4 will be sodded in the upcoming weeks. Some thin areas will be treated very similar to last summer. We will treat those greens as a “grow in” to get 100% turf coverage as fast as possible. Expect verti-cutting to take place every 10-14 days on the greens for the next several months while we are in growing season. The pay off for verti-cutting is worth the disruption that will be caused temporarily in the summer months. We have and will continue to treat for mole crickets throughout the property. You might see several on the surface and if you do please let us know. Our insecticide and/or bait we use will bring the mole crickets to the surface where death will soon follow. However, some areas the mole crickets could be at the surface due to heavy soil saturation (flooding) or something else, and we want to make sure it was in fact an area already treated. Some areas where turf damage is significant we will sod. Most of these areas are in rough areas and are mainly on slopes.
A Message from Matt DiMaseDirector of Golf Course Maintenance
Thank you for your outstanding service to the membership and
fellow employees of Black Diamond.
EMPLOYEE OF THE QUARTER
Charles Pskowski
Congratulations
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The month of July was filled with some great wet weather for us here at Black Diamond but also held host to a couple of fun golf events. We had the 4th of the July golf tournament and Congratulations to the following winners:
Old GlOry FliGhtlOw GrOss — Vlad & Pam Vlcko – Brent & Debbie Mook Sang
lOw Net — Tom & Helen Park – Dick & Nancy Carey
stars aNd stripes FliGhtlOw GrOss — Joel & Cathy Cipolla – Randy Deskin & Arlene Adoff
lOw Net — Jim & Lois Filby – Bob & Marge Rennick
Thanks for all who played and we look forward to wonderful event next year.
Our Summer Classic saw a great deal of increased participation then in previous years. We had 24 teams competing this year and the “Biggest” Winners go out to Craig Suarez and Ron Green. This 2-person team event consisted of 4 different 9-holes formats. Mr. Suarez and Mr. Green were the only team to win first place in every single event and came away with Overall Low Gross honors with a team score of 176. Great playing to them and we hope everyone had a great time in this year’s event. August is going to play host to 2 Nine and Dine events. On Friday August 2nd and 23rd we invite all golfing members to come and experience this great evening of golf, dinner and a special Jackpot Joker game that is something you don’t want to miss. Look for numerous emails and our sign-up sheet for further details.
Important 2013 Tournament Information….We wanted to make all members aware that we have changed the dates of a couple tournaments for the remainder of the 2013 golfing season. The first event is the Labor Day event, which was scheduled for Sunday, September 1st; this event will now take place on Monday, September 2nd with a 9:00am shotgun start.
As we move into the final Major Events of 2013, we try and attempt to make sure that these events are enjoyable to all members and provide a great atmosphere for everyone who plays. With this being said, we have decided to move the Ladies’ Member-Member to November 19th & 20th. This event will now take place on the same days as the Men’s Member-Member, but at different times and on different courses. We also hope that having this joint event conclude with a Grand Dinner Awards Celebration will provide the finale that has been missing from a number of our tournaments in recent years.
We have also decided to move back the Couple’s Club Championship one week to take place on December 14th & 15th. With a potential conflict with another great event at the club, we wanted to allow the opportunity for all members to enjoy this tournament and be able to participate in both events at the club.
We apologize for any problems that this may cause anyone and hope you are able to enjoy all of these great tournaments at Black Diamond.
2013 Tournament Date Change
labOr dayMonday
September 2nd
ladies’ MeMber-MeMberTuesday & Wednesday November 19th & 20th
COuples Club ChaMpiONshipSaturday & Sunday
December 14th & 15th
A Message from Bryan Richard, Director of Golf
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Welcome to August 2013. WOW how time flies when we are having this much fun! I want to make sure everyone knows about our NEW WINE PROGRAM here at The Clubhouse. ALL wines on our list are at RETAIL COST plus $10.00. I am hoping that this will spark everyone’s interest and overall membership will look at trying more wines here at the club. We have a great list that will
ever evolve with the influence of our wine dinners along with other wines that I come across and feel are a great value to you. This will be our bottle program
and the by-the-glass program will remain the same. I’m encouraging you all to try something new, have a glass or two with your dinner, and take the remainder
home with you (this is legal, law passed a few years ago). There will be more things to come with our wine program that I will be introducing each month, so stay tuned!
REMINDER, if there is a specific wine you are looking for, let me know, and I will try and find it for you. It does not have to be an item that we add to the list. If you want a case of it I’ll get it for you at the best cost I can; which I am certain is better than most any retail costs you will find out there. What is more convenient than ordering your wine to be delivered to The Clubhouse and picking it up here? Save yourself a trip off property, let us find it for you, & SAVE MONEY! One last thing.......A common question I am hearing more and more is “Do we need to make reservations for dinner tonight?” Here is my best answer......YES! To help us better prepare, it is VERY important that you let us know that you will be joining us at The Clubhouse. Making reservations in advance will allow us to make sure you have an enjoyable time. Thank you for your cooperation!
I would like to take this opportunity to say that it is my absolute pleasure to be here at Black Diamond. I would also like to thank everyone from members to our fantastic staff for giving me such a warm welcoming. After starting in March during our busy season and now being here throughout the slower months, I have gotten the chance to get to know many of you on a more personal level. I came to Citrus County with my wife and son to be closer to family and have a better quality of life. I have definitely found that in both my personal and professional life. Being on the water is one of my favorite things about Florida. For a kid from Boston who has spent most of my life in bigger cities, having a boat in my backyard is a welcome change.
The summer seems to be flying by and soon it will be the busy season again. July was a pretty good month for us at the clubhouse. We had some great Wednesday theme nights. From Kenny’s Fried Chicken (K.F.C.), Argentinean Steak night and Italian night being one of our most popular. Our wine dinners have been a lot of fun for us. I am excited that we have been able to keep the attendance level high even in our slower months. We have managed to keep busy and hopefully make all of our members satisfied. We will continue to strive to do so and please feel free to contact us with any requests or comments.
A Message from Brad T. Reid, Club Manager
A Message from Chef Kenny
“Bay Scallop Gratin”from last month’s
Cooking Class
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B
lack
Diamon
d
Ladie
s’ Golf Ass
ocia
tion
MARK YOUR CALENDARS!
BDLGA AUGUST LADIES’ DAY GAMES(Some games may be switched to different
days because of course selection)
AUGUST 6, 2013Highlands-Ranch Back
Team Game: SIXES: 3 BB holes 1-6,
2BB holes 7-12, 1 BB holes 13-18
AUGUST 13, 2013Full Ranch
Team Game: 1BB Gross + 1BB Net –
cannot be same ball.
AUGUST 20, 2013Highlands-Ranch Front
Cha-Cha-Cha. 1-2-1-2-3. Net only
AUGUST 27, 2013Full Ranch
TEAM Beat the Pros. Bryan and Bill will shoot a best ball target score
and each Team will attempt to beat their
gross score with a Team Best Ball net score.
Happenings
May-August (Family Resource Center)
September-December (Daystar)
There is a hamper in the Ladies’ Lounge to receive
(NON PERISHABLE) donations.
THE BDLGA FOOD DRIvES
A Note from... Jane Smart, PresidentThe new membership plan at Black Diamond has opened the doors to new and renewed members for BDLGA. We welcome these members and look forward to their participation.
During the summer months, many of us travel and have the opportunity to play golf at different courses while enjoying a variety of golfing venues. This can be a time for you to collect new ideas about possible ladies’ golf competitions and themes for tournaments and social gatherings. This summer don’t just travel and visit, collect ideas and share them. They can be shared with our BDLGA Tournament Chairs, Charlotte McKim and Margo Grodsky.
Remember we are a living, growing, member-driven organization. Your fresh ideas are encouraged and welcomed.
Page 7
Black Diamond FoundationFunds YMCA Teen Summer Camp Activities
It’s another “warm” Citrus County summer! How are your contributions to Black Diamond Foundation making a difference in the local community this month? Look no further than YMCA Summer Camp activities at Lecanto Middle School.
YMCA of the Suncoast – Citrus County Branch, (hereafter referred to as YMCA – Citrus County), focuses its programs on the organizational pillars of: youth development, healthy living, and social responsibility. Its youth programs have increased three-fold over the past year, from 300 to over 1,000 children served.
One of the key components of the YMCA – Citrus County youth program is its Summer Camp. In 2012, 244 boys and girls participated. Along with partners including Black Diamond Foundation, YMCA – Citrus County provided $35,000 in financial aid to allow 140 children from low-income families to participate in a wide variety of camp activities.
In early 2013, YMCA – Citrus County CEO, Mrs. Joanna Castle, offered the Foundation a unique partnership opportunity focused on Citrus County teens. YMCA – Citrus County was planning a new 10-week Summer Camp program focused on Citrus County youth between the ages of 12 and 14. The Teen Summer Camp was designed to include field trips, guest speakers, child care certification classes, water safety training, and a financial responsibility seminar. Participants would also give back to the community by developing individual service projects, and performing community service activities.
The Foundation Board agreed that helping low-income youth in this age group stay engaged in healthy, safe summer activities was a worthy cause. We were proud to partner again with the YMCA – Citrus County, and provided $11,600 in financial aid assistance for the 2013 Teen Summer Camp initiative. Our community
grant provided up to 290 weeks of Summer Camp experiences for low-income Citrus County youth.
Mrs. Castle graciously accompanied me when I spent time with the youth and counselors participating in the Teen Summer Camp program in early-June. The program has a different theme each week. I witnessed “Top Chef” week, which included the construction of solar ovens made out of shoe boxes, tin foil, and black construction paper. And yes, the solar ovens did effectively bake cookies when the teens placed their creations directly in the “warm” Florida sun. The teens also prepared a “no-bake” recipe: applesauce in a pressure cooker, from fruit in the bag to food on the table in six hours.
Other theme weeks in June included “Fine Arts” week, an innovative arts and crafts program where tie-dyed T-shirts were back in style. “Future Professionals” week incorporated presentations from guest speakers in different career fields, brainstorming to create elements of an individual small business plan, and preparing a budget. Daily outdoor activities and weekly field trips were built-in to the schedule. The young adults coordinating and supervising daily activities (both elementary educators), and the focus and energy of the teens themselves were really quite impressive.
Your contributions to Black Diamond Foundation helped “Make a Difference” for at least 42 Citrus County teens from low-income families who were enrolled in various weeks of the YMCA Summer Camp program this year. For more on YMCA of the Suncoast – Citrus County Branch, you may visit their website at www.ymcasuncoast.org.
Have a safe and productive summer!
By Jill LudoweseSecretary, Black Diamond Foundation, Inc.
Page 8
PLACE TEAM SCORE
Old GlOry FliGht
1st Gross Vlad & Pam Vlcko Brent & Debbie MookSang 145
1st Net Tom & Helen Park Dick & Nancy Carey 127
2nd Net John & Donna Rose Errol & Mary Whisler 128
PLACE TEAM SCORE
stars & stripes FliGht
1st Gross Joel & Catherine Cipolla Randy & Arlene Deskin 154
1st Net Jim & Lois Filby Bob & Marge Rennick 119
2nd Net Steven & Julie Pritchard Jay & Ann Caldwell 121
HOLE CLOSEST TO THE HOLE RESULTS #8 Women Barb Lauer 6’2” #11 Men Pat Bentley 2’11”
Congratulations!
4th of July Tournament ResultsJuly 4, 2013
2 Best Balls
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Page 9
A U G U S T C a l e n d a r o f E v e n t s
21
28
12
19
14
4
2625
23
30
Club Closed 3pm
5
27
20Ladies’ Day
Ladies’ Day
13
A la Carte5:30 – 7:30 pm
Reservations Required
A la Carte5:30 – 7:30 pm
Reservations Required
6
A la Carte5:30 – 7:30 pm
Reservations Required
A la Carte5:30 – 7:30 pm
Reservations Required
8
Reading & Discussion Group
4:00 pm
— MeMbers —
Mahjong 12:00 pm
Club Closed
Mahjong 12:00 pm
Club Closed
Mahjong 12:00 pm
Club Closed
Mahjong 12:00 pm
Club Closed
SLIDE BOTTOM GIN 6:30PM
DuPLIcaTE BrIDGE - 6:30PM
DuPLIcaTE BrIDGE - 6:30PM
KNITTErS & craFTErS10aM - 12 NOON
9
2
16
7
KNITTErS & craFTErS10aM - 12 NOON
KNITTErS & craFTErS10aM - 12 NOON
KNITTErS & craFTErS10aM - 12 NOON
BrIDGE - 9:00aM
BrIDGE - 9:00aM
BrIDGE - 9:00aM
BrIDGE - 9:00aM
15
No Dinner Service
BRUnch9 am - 3 pm
BRUnch9 am - 3 pm
No Dinner Service
No Dinner Service
No Dinner Service
No Dinner Service
No Dinner Service
17
Please help us to ensure that your dining experience is satisfactory by making reservations in
advance for all evening dinner service. Our staffing is based on your reservations.
Thank you in advance for your cooperation.
22
Italian Night5:30-7:30 pm
The Clubhouse Menu5:30-7:30 pm
Brauhaus Night 5:30-7:30 pm
Ladies’ Day
Ladies’ Day
10
24
A la Carte5:30 – 7:30 pm
A la Carte5:30 – 7:30 pm
A la Carte5:30 – 7:30 pmSpecial: Fish Fry
A la Carte5:30 – 7:30 pmSpecial: Prime Rib
Reservations Required
Reservations Required
Reservations Required
Reservations Required
Turkey Buffet Night
5:30 – 7:30 pm
LUnch11 am - 3 pm
LUnch11 am - 3 pm
LUnch11 am - 3 pm
LUnch11 am - 3 pm
LUnch11 am - 3 pm
BrIDGE 9:00aM
18
BRUnch9 am - 3 pm
3LUnch
11 am - 3 pm
No Dinner Service
1
Chef’s Cooking Class- 3 PM
bingo nightBuffet
5:30-7:30 pmGame Starts
6:30 pm
31
BRUnch9 am - 3 pm
11
TriviaBuffet
5:30-7:30 pmGame Starts
6:30 pm
Wine Dinner6:00 pm
29
No Dinner Service
LUnch11 am - 3 pm
Lunch Schedule Tuesday - Saturday11 am - 3 pm
mEn’S DaY
Read
ing &
D
iscuss
ion G
roup “One Thousand White Women” by Jim Fergus is the story of
May Dodd and a colorful assembly of pioneer women who, under the auspices of the u.S. government, travel to the western prairies in 1875 to intermarry among the Cheyenne Indians. The covert and controversial “Brides for Indians” program, launched by the administration of ulysses S. Grant, is intended to help assimilate the Indians into the white man’s world. toward that end May and her friends embark upon the adventure of their lifetime. The Reading group will discuss the adventures of May and her friends on Thursday, August 15th at 4 pm. The book selection for September will be “The Art Forger” by b. a. Shapiro. For more information contact Faeth Houle.
Hours of Operation
Driving RangeMonday – Saturday: 7:00 am – 5:00 pmSunday: 7:30 am – 4:00 pm
Golf ShopMonday – Sunday: 7:00 am – 5:00 pmForeTees Internet: 24-Hour Access
Tennis CourtsMonday – Sunday: 7:00 am – 9:00 pm
PoolMonday – Sunday: 8:00 am – 8:00 pmPool temperature maintained at 84°
Fitness CenterOpen 24/7 with use of Access Code
The Clubhouse @ Black Diamond RanchBrunch: Sunday: 9:00 am – 3:00 pmLunch:Tuesday – Saturday: 11:00 am – 3:00 pmDinner: See Calendar Take-Out Window:Tuesday – Sunday: 11:00 am – 3:00 pm
Men’s LoungeTuesday – Friday:12:00 noon – closeSaturday: 12:00 noon – 4:00 pm
Happenings
Trivia NighT WiNNers 7-11-13
1st Place:LATE COMERS: $100.50
John & Sheila KeebleLad & Suzanne MenorcaJack & Dorothy Reckling
Ariel & Shirley EllisRV & Gail Williams
2nd Place: NO IT ALLS: $70.35
Peter & Elizabeth BlickDick & Nancy Carey
John WilliamsMarge Rennick
Walt & Marge RizziDon & Joan Weaver
3rd Place: FORGET ME NUTS: $30.15
Kevin ConwayBill Reading
Margaret DevendorfEd & Heidi Baltensberger
Pete PerryPat Walker
Yong Chung
Recipe of the Month - Chef KennyChocolate Macaroon tart — Serves 10 to 12 This is a favorite recipe of mine. I was a pastry chef for a few years. I would never say it is my strong suit because I don’t have the patience for it. Baking is such an exact science and my attention span is too short. Anyway, this recipe came from something I did a while back in Manhattan. The flavor reminds me of a Mounds Bar.
For the crust:3 cups sweetened, shredded coconut
4 large egg whites
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
For the filling: 2 ounces semisweet chocolate (preferably Valrhona), chopped
1 cup (2 sticks) unsalted butter, cut into 2-inch pieces
½ cup natural dark cocoa powder (preferably Valrhona)
1½ cups sugar
3 tablespoons Lyle’s Golden Syrup
3 tablespoons sour cream
4 extra-large eggs, at room temperature
1 extra-large egg yolk, at room temperature
¼ cup bourbon (preferably Maker’s Mark)
1 teaspoon vanilla bean paste or pure vanilla extract
¼ teaspoon kosher salt
Combine the egg whites, sugar, vanilla, and salt in a mixing bowl. Whisk until the whites and sugar are completely combined and the mixture is frothy. Pour the coconut over the egg white mixture and stir until the coconut is evenly moistened. Spray a 12 inch tart pan with Pam spray and evenly spread the mixture inside. Position a rack in the middle of the oven and preheat the oven to 355°F (300°F, if using a convection oven). Bake for 25 minutes (15 minutes, if using a convection oven), or until the edges are light brown and the crust looks toasted. In a large heatproof bowl, melt the chocolate and butter over simmering water. Remove the bowl from the heat, add the cocoa, and whisk until blended. Add the sugar, Lyle’s Golden Syrup and sour cream, and whisk until blended. Add the eggs, egg yolk, bourbon, vanilla, and salt and whisk just until blended. Pour into the baked tart shell. Bake for 40 minutes (30 minutes, if using a convection oven), or until the edges are slightly puffed and the center of the filling jiggles slightly when the pan is gently shaken. Transfer the pan to a wire rack and let cool completely. Cover and refrigerate overnight, or for up to 3 days. To serve, unclasp and remove the outer ring of the pan, and using 2 large offset spatulas, move the tart to a flat serving plate. Using a large knife dipped in hot water and wiped dry, cut the tart into slices, dipping the knife in hot water and wiping dry in between cuts.