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Inside this Issue • Golf Calendar Page 2 • Grounds News Page 5

• Calendar of Events Page

Clubhouse: 724.337 .6361 General Email hcccnews@gmail .com Website: h i l l c res tcountryc lub.net

FROM THE PRO-SHOP Michael Thomas, Golf Pro Congratulations to the Winners! Labor Day Member-Member First Flight Zach Abel Lance Kraus Mike Callahan 59 Lucas Heakins 65 Dave Rich Anthony Quinlan 64 Second Flight Jim Linton Dave Hanna Ray Pieranunzi 59 Jim Palochik 65 Tom Cropcho Brian Kush 62 Fall Member-Guest First Flight Justin Marsh Gary Delehanty -6 Won on the First Playoff Hole Greg Walsh Michael Brown Rich Walsh -6 Davee McElhinwney -5 Lucas Heakins J.R. Ambrose Larry Lis -5 Dave Fitzsimmons -5 Second Flight Larry Reuss Jerry Reynolds Shawn Essey -5 Alan Haidze -4 Mark Kramer Frabj Kosanovic -4 Report continued on page 2….

GOLF REMINDERS:

Starting October 1, 2020, the golf course will open at 9am

Pro Shop Credit:

All credits must be spent by Wednesday,

November 25, 2020.

Congratulations! Chuck Kier Hole in One # 7

October Bar & Food

Service Hours

Monday Club Closed

Tuesday

Grill Room Bar Bar & Food Service 12pm-5pm

Wednesday thru Saturday Bar & Menu Service 12pm-8p

Sunday

Grill Room Bar Bar & Food Service 11am-4pm

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FROM THE MEMBERSHIP COMMITTEE Join our newly formed Membership Committee — We need your help! It has been a good year here at Hill Crest. We have enjoyed great days of golf, swimming, tennis, bocce, dining and social fun — even with Social Distancing! As we head into the fall, we want to create a new Membership Committee to continue to grow and maintain our club community. We are asking for input from any member or spouse, at any membership level, who is willing to help and contribute their ideas and talents to enhancing membership. As we get closer to our 100th anniversary your help is greatly appreciated. Please contact Dan Merchant, General Manager at danmerchant@gmail.com with any questions and to join the Membership Committee. We look forward to your contributions. Greg Smith, Committee Chair FROM THE PRO SHOP continue from the front cover Golf Calendar Oct 2 YMCA Outing 12pm shotgun Oct 3 Burrell Basketball Outing Oct 4 Cheswick Golf League Outing - #1 Tee will be closed from 11am-12:30pm Oct 16 Member Appreciation Stag 12pm shotgun Oct 25 Big Cup Event Congratulations to these winners: 2020 Jones Cup Champion Brandon Ledoux 2020 Choltco Cup Champions Jim Linton and Phil Toney REMINDERS: Starting October 1, 2020, the golf course will open at 9am Pro Shop Credit: All credits must be spent by Wednesday, November 25, 2020

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The Place to Celebrate

Holiday Entertaining For centuries men have kept an appointment with Christmas. Christmas means fellowship, feasting,

giving and receiving, a time of good cheer, home. ~W.J. Ronald Tucker

The Holiday Cheer Happy Hour 12.95 per person

Available Mondays thru Thursdays Only Two Hours of Stationed

Hors d’oeuvres with Cash Bar

Spinach & Artichoke Dip

Nacho Grande Station with Nacho Cheese, Jalapeños Tomatoes, Onion and Garden

House Tortilla Chips

Our famous Pretzel Sticks with Beer Cheese

Chef’s Selection of

Artisan Pizzas

The Mistletoe Buffet 19.95 per person

Served Winter Greens Salad Choice of Two Dressings Tabled

Buffet Entrees Chef Attended Carving Station

Rosemary & Garlic Pork Tenderloin

PLUS Choice of One of the Following:

**** English Style Cod

Bacon-Wrapped Meat Loaf Cranberry Walnut Stuffing

Herb Crusted Roasted Turkey Breast with Traditional Stuffing

Bourbon Ginger Snap Encrusted Ham ****

PLUS Selection of Signature Pasta,

Starch & Vegetable

Rolls & Butter Coffee, Decaf, Tea

Merry Olde England A Beautiful Holiday Sit-Down Dinner

16.95 per person

Salad Winter Greens Salad

Green Apple Vinaigrette and Ranch Dressings Tabled

Entrée Select One Entrée for Entire Party Traditional Pot Roast with a Rich Butter Beef Reduction

Or Stuffed Tenderloin of Pork

Apple & Bacon Bread Stuffing Natural au jus

Or Chicken Milanaise Lemon Caper Cream

Rustic Yukon Gold Mashed Potatoes

Roasted Winter Vegetables Parsnips, Turnips & Carrots

Rolls &Butter |Coffee & Tea

Add 6% Sales Tax&20% Service Charge.

Browse hillcrestcountryclub.net for all of our menu options.

We will be happy to tailor our service to meet your needs.

Call Dan 724.337.6361 x 104

Our Present to You! - Book Your December 2020 Holiday Gathering of 80 people or more by October 15, 2020 and we’ll provide your guests with a Free Signature Drink for the Cocktail Hour

as part of your hosted bar service. It's our Thank You for selecting Hill Crest CC! May not be exchanged for cash or credit against the function invoice – Estimated Retail Value of $12 per guest.

V

Phantoms & Black Cats Strolling Wine and Spirit Tasting

Friday, October 30, 202o 6:00pm

A Strolling Tasting Featuring Black Cat Rum

and Bogle Phantom Wines Sample a Black Cat Rum “Hemmingway Daiquiri” ~ the same one the great writer enjoyed while living in Cuba and our special “Craft Pina Colada!” Chef Jim will station some hors d’oeuvres nearby… more treat than trick! Then move on to our next station and enjoy a glass of Bogle Phantom Chardonnay and Chef Jim’s Fall Themed Salad, pairing perfectly. Finally, travel to our final “trick or treat” stop and sip Bogle Phantom Red Blend, paired of course with Chef Jim’s feature.

$29.95 ++ per person Reservations required. Please call Dan at

724.337.6361 x 104 or email danmerchant@gmail.com

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FROM THE GROUNDS COMMITTEE

The question of why we aerify the greens twice a year, and why the aerification timing must be in April and September is often asked. Aerification is a critical part of the management of any turf environment. The demands placed upon the greens makes aerification mandatory for healthy turf. The disadvantage to aerification is the disruption of the playability of the greens. The proper timing of the cultivation can minimize the disruption. The benefits of aerification include reduction of thatch, increased green speed, increased ability to exchange harmful gases trapped in the soil; improved water infiltration; soil structure modification; increased microbial activity; relief from soil compaction; and many more. When grass is grown at 0.110”, the turf environment becomes so fragile that without cultural practices like arerification the turf may die. The amount of aerification required changes with the stress levels placed upon the turf. For example, the height of the grass; number of rounds played on the greens; soil structure; drainage; and management practices, all influence the stress level placed upon the turf. In a country club environment, the expectation is that the greens will be smooth, firm, and fast. One of the standard recommendations of the USGA Agronomy Section has been to remove 10% of the greens surface area each year. Most courses accomplish this by aerifiying twice a year with 0.500” tines on a 2”x2” spacing. Recently tine manufactures have greatly improved the performance of small tines. There is now the ability to use a tine that removes 0.200” of material and have very little disruption to the playing surface. Obviously, this would need to be done more often to accomplish the goal of removing 10% of the playing surface each year. Hill Crest has decided to implement this tool by only using the 0.500” tines once during the off season and then using the 0.200” tines 5 times throughout the season. The large hole aerification would be done sometime between November and early April depending on the weather. The small hole aerification would be done monthly from May till September. Hill Crest used the small tines this season without any disruption to play and hardly anyone noticed. Hill Crest will also be doing physical soil testing to ensure that thatch buildup and layering of the soil remain in check. There will also be some vertical mowing done in the spring and fall to aid in the removal of thatch and keep the greens firm and fast as possible. Tees and fairways will continue to be aerified as before in the spring and fall to keep them in the best possible condition.

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Weekly Dining Features Full Menu Always

Available in Addition to Weekly Specials

Create Your Own Burger Night!

First and Third Wednesdays of the Month Make It Your Way with French Fries for $9.95!

Take our famous burger and top it with your selection of more than 10 different toppings! Served with French fries

Chef Jim’s Pasta Buffet Second and Fourth Wednesdays of the Month Wednesdays 5p-8p $14.75++ Soup du Jour, Appetizer, Chef’s Selection of Two Salads, Artisan Rolls & Chef Attended Pasta Station with Three Sauces and an array of toppings. Surf and Turf Thursdays Thursdays 5p-8p Chef Jim will be working his relationships

with our food vendors to bring you the very best deals. Watch your email inbox for our brand new specials every week.

Prime Rib Night Fridays 5p-8p Our Club Favorite~ Prime Rib

12 oz cut $29.95++ 16 oz cut $31.95+ for Prime Rib Night!

News from the Clubhouse

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Look for Chef Jim’s New Fall Menu starting Wednesday, October 14!

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Seventy Two Bourbon is made from a mash of 80% white corn and 20% rye, which provides an excellent balance of sweetness and spice. Aged in new American Oak barrels for a minimum of four years, Seventy Two delivers a rich, complex whiskey with considerable depth and a long, silky-smooth finish.

After spending thirty-five years in the whiskey business, I developed a deep appreciation for fine whiskey. High quality bourbon became my whiskey of choice. More importantly, I was fortunate enough to be able to share this passion with my son, Brian. We were also able to share an enthusiasm for sports, as well as a love and a friendship that eclipses any words in the English language.

Unfortunately, on August 13, 2016, my son passed away in his sleep at the age of twenty-nine. With Brian in mind, I was motivated to embark on a search for a bourbon that would deliver exceptional quality. My belief in this bourbon is so strong that I named the brand SEVENTY TWO, which is the jersey number that Brian wore with so much pride and commitment.

In closing, I have a few words for my son: To the many happy memories that we shared, To the many lives you touched so profoundly, To my favorite whiskey drinking friend, To the game you gave your all, To my son and #72, This whiskey was made in remembrance of you.

New at The Bar

Black Butte Whiskey is an American malt whiskey distilled from the wash of Deschutes Brewery's famed Black Butte Porter beer, all done in Central Oregon. Distilling whiskey begins with brewing a wash, distilling it and finally aging it. To create Black Butte Whiskey, Deschutes Brewery brewed a whiskey wash, essentially wort without any hops and then sent it over to Bendistillery’s Crater Lake Spirits. It is double-distilled and aged for 3 years in new #4 char American oak barrels. The resulting spirit is a balanced yet complex whiskey that retains the malty, chocolaty notes of Black Butte Porter, Deschutes Brewery’s flagship beer, and finishes with the soft, nearly sweet, character.

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Monthly Feature: Postmark by Duckhorn Napa 2018

Cabernet Sauvignon A Postmark is an official seal traditionally stamped on letters to indicate a significant place and date. Sharing a bottle of wine creates the same experience, transporting you to a unique vintage and site in the past. Duckhorn brings you this Postmark from Napa Valley. Like a letter from a friend, may it bring joy when you open it..

WINE PROFILE Production Notes Varietal Composition: 96% Cabernet Sauvignon, 3% Merlot, 1% Petit Verdot Winemaker Notes From its deep crimson color to its velvety texture and alluring layers of fresh blackberry, boysenberry and cassis, you can taste the warm Napa Valley sun in this luxurious Cabernet. On the palate, hints of violet, lavender and dark chocolate add to the delicious depth of this wine, with a pleasing touch of acidity bringing brightness and poise to a lush fruit-driven finish. Production While a warm, dry winter and a wet spring led to a later-than-normal start to the 2018 growing season, picture-perfect summer weather in Napa Valley ensured ideal ripeness in the grapes, yielding Cabernet Sauvignon with lovely color, silky tannins and vibrant fruit flavors. .

Featured this month for: $8.75/ glass or $39/bottle

Wine News

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Events & Happenings October 2020

Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1

Private Events

2

Private Events

3 Pool Open 12p-9p Clubhouse Dining

12p-8p Private Events

4 Grill Bar 11am-4pm

Private Event

5

6 Grill Bar 12pm-5pm

7 Clubhouse Dining

12p-8p BUILD YOUR OWN BURGER NIGHT!

Private Event

8 Clubhouse Dining

12p-8p SURF & TURF

Private Event

9 Clubhouse Dining

12p-8p PRIME RIB NIGHT

Private Wedding

10 Pool Open 12p-7p Clubhouse Dining

12p-3p OAK ROOM CLOSED

ALL DAY

Private Wedding 11

Grill Bar 11am-4pm 12

Club Closed 13

Grill Bar 12pm-5pm

Private Events

14 Clubhouse Dining

12p-8p PASTA NIGHT! Private Event

15 Clubhouse Dining

12p-8p SURF & TURF

Private Event

16 Clubhouse Dining

12p-8p PRIME RIB NIGHT

17 Clubhouse Dining

12p-8p

Private Event

18 Grill Bar 11am-4pm

19 Club Closed

20 Grill Bar 12pm-5pm

21 Clubhouse Dining

12p-8p BUILD YOUR OWN BURGER NIGHT! Private Event

22 Clubhouse Dining

12p-8p SURF & TURF

23 Clubhouse Dining

12p-8p SURF & TURF

24 Clubhouse Dining

12p-8p

25 Grill Bar 11am-4pm

26 Club Closed

27 Grill Bar 12pm-5pm

28 Clubhouse Dining

12p-8p PASTA NIGHT!

29 Clubhouse Dining

12p-8p SURF & TURF

30 Clubhouse Dining

12p-8p SURF & TURF

BLACK CAT AND PHANTOM

STROLLING WINE & SPIRIT TASTING!

31 Clubhouse Dining

12p-8p

Food and Beverage

Minimum Reminder:

The Food and Beverage Minimum for October is $55. The last day of regular clubhouse operations for this period is

Saturday, October 31, 2020.