Triple Tee Times. See you there Amigos! April 2013

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1 April 2013 Triple Tee Times Algonquin Golf Club l 340 North Berry Road l Glendale, MO Mariachi band authentic Mexican buffet & carving station Margarita bar all drinks ½ price from 7pm-9pm guests welcome relaxed dress code 25 per person sign-up online or call for reservations See you there Amigos! Friday, May 3 7pm-11pm

Charcuterie-at-Camont: Seed to Sausage learning in Gascony Jim and I would like to thank everyone at the AGC for providing the opportunity of continuing education.

The experience was amazing, we were exposed to classic French seam butchery, a process that recognizes and removes individual muscle groups within primary cuts to be used for a specific and

The Chapolard family was very accommodating and let Jim and I assist in every aspect of their day to day operations.

Our days in France were spent working closely with Kate Hill the founder of the Butchery and Gascony cooking school and the Chapolard family.

It was a joy to see the care given to each product produced in the area. It seemed as if every farmer specialized in the production of a single exceptional item.

2 Charcuterie-at-Camont: Seed to Sausage learning in Gascony Jim and I would like to thank everyone at the AGC for providing the opportunity of continuing education. During the month of February we were lucky enough to work with the Chapolard family in Agen, France under the constant eye of Kate Hill. The experience was amazing, we were exposed to classic French seam butchery, a process that recognizes and removes individual muscle groups within primary cuts to be used for a specific and specialized purpose. These prepared meats were then used in the preparation of making pates, charcuterie, fresh sausages, boudin noir, hams, and a host of other fresh cuts. The Chapolard family was very accommodating and let Jim and I assist in every aspect of their day to day operations. It was nice to be given the chance to work with everyone at the Chapolard Farm as well as Kate Hill s cooking school. Our days in France were spent working closely with Kate Hill the founder of the Butchery and Gascony cooking school and the Chapolard family. Kate introduced us to the culinary wonders of the Gascon country side and their prized Margret Ducks, Agen Plums and of course the Chapolard s prized Couchon (pig). It was a joy to see the care given to each product produced in the area. It seemed as if every farmer specialized in the production of a single exceptional item. The Chapolard s for example raise and butcher hogs, but what does that mean exactly? Thousands of people farm pigs across the country but they don t do it like the Chapolards. The Chapolard family grows their own feed which is essentially a mixture of Oats, Wheat, Fava Beans, Sunflower seeds and corn. This feed is then fed to the Chapolards hogs which are bred and raised on site. Even the processing and production of the hogs are all done on site and even sold by the Chapolard family at local farmers markets and restaurants. As chefs we tend not to see this side of production or get the chance to participate in such an amazing process, so to do so was a real honor. Daily we prepared fresh hams, pate, duck de Gascon, Jambon, saucisson and saucisse seche. Jim and I were also lucky enough to work and eat with Kate Hill at her Gascony retreat, were we learned the secrets of pate en croute and the coveted Cassolette. Eating with Kate and the Chapolards for lunch was a strange experience; we would start with dry cured meats, pates and French bread and discuss the work already preformed for the day which then transitioned into the main course followed by salad, cheese, dessert and talk of the work to come that afternoon. The lunch table became a place in which we exchanged our philosophies on food and ideas on how to utilize what we have learned into practical everyday application. Many of these new techniques and recipes we plan on utilizing in the near future at AGC. The Chapolard Family and Kate Hill showed us innovative ways to use some of the incredible local products to prepare exciting new dishes which we hope to incorporate over our time here at AGC. It s our personal goal to grow as Chefs and bring back what we learn for the benefit of the Club and its members. As chefs it s essential to be exposed to new ways of doing things and rethinking how we ve done things in the past. The time we have in February gives us this chance to learn and reflect which ultimately makes us stronger when we return in March. Thank you again for the chance to become better Chefs and to provide new experiences here at AGC. Sincerely, Brett Dorrance & Jim Stack, Algonquin Sous Chefs 2

2013 Men s Opening Day Saturday, April 20 9:00 shotgun start 35 entry fee lunch immediately following play & coolers on the golf course by Scott D.

During the seminar we covered all 34 Rules and many of their related Decisions.

Each month, I will highlight one Decision for the TTT.

his ball. While raking his footprints, he also moves a loose impediment in the bunker. Is the player in breach of Rule 13-4c? A.

3 2013 Men s Opening Day Saturday, April 20 9:00 shotgun start 35 entry fee lunch immediately following play & coolers on the golf course by Scott D. Sandfort Director of Golf The first week in March I had the opportunity to attend a Rules of Golf seminar put on jointly by the PGA and USGA. During the seminar we covered all 34 Rules and many of their related Decisions. The Decisions on the Rules of Golf are, in many cases, very enlightening as they detail specific examples of what can happen on the golf course. Each month, I will highlight one Decision for the TTT. This month s topic covers a change to Rule 13-4 and is excerpted from the Decisions on the Rules of Golf published by the USGA. Q. A player's ball lies in a bunker. The player picks up a rake that is lying ten yards behind his ball and, solely for the purpose of caring for the course, smooths his footprints as he walks towards his ball. While raking his footprints, he also moves a loose impediment in the bunker. Is the player in breach of Rule 13-4c? A. When a player's ball lies in a bunker, Exception 2 to Rule 13-4 allows a player to smooth sand in the bunker for the sole purpose of caring for the course provided nothing is done to breach Rule 13-2 with respect to his next stroke. Therefore, there is no breach of Rule 13-4c provided that (a) the movement of the loose impediment is incidental to the act permitted by the Rules (i.e., the raking of the footprints), and (b) the lie of the ball, area of intended stance or swing or line of play is not improved by moving the loose impediment. The player is not required to replace the loose impediment so moved. (New) 3

St. Pat s Open Results 1st - L. Howe, T. Tangaro, T. Moore, J. O Neil 2 nd - J. Layton, J. Eulich, J. Yust, T. Monroe 3 rd - M. Bramell, R. Lane, D. Pilant, J.

Piening GET FITTED FOR THE BEST RESULT Fitting Cart Fridays - Every Friday 4:30p - 5:30p As some of you may or may not know the Algonquin Golf Shop is equipped with

This year the golf staff will dedicate a portion of the range each Friday to bring all of the fitting carts out and invite all members to hit new product and get fit to

Cleveland Golf Scoring Clinic April 12 th Cleveland Golf is sponsoring an educational program that helps players learn the basic design and function of short game

4 St. Pat s Open Results 1st - L. Howe, T. Tangaro, T. Moore, J. O Neil 2 nd - J. Layton, J. Eulich, J. Yust, T. Monroe 3 rd - M. Bramell, R. Lane, D. Pilant, J. Wachtman 4 th - B. Horsfield, D. Anglim, B. Bell, J. Tessier Closest To Pin #8 M. Martin #17 B. Kolman Crooked Shaft Award C. Cady, B. Kolman, M. Martin, B. Piening GET FITTED FOR THE BEST RESULT Fitting Cart Fridays - Every Friday 4:30p - 5:30p As some of you may or may not know the Algonquin Golf Shop is equipped with fitting carts from most major manufacturers. This year the golf staff will dedicate a portion of the range each Friday to bring all of the fitting carts out and invite all members to hit new product and get fit to his or her needs. Cleveland Golf Scoring Clinic April 12 th Cleveland Golf is sponsoring an educational program that helps players learn the basic design and function of short game equipment. A certified teaching professional will be on hand to teach the basics of wedge and gap fitting as well as showing the proper short game equipment to select in various situations. The seminar will last minutes and then be followed by a normal demo day. All attendees of the clinic will receive a Cleveland Golf Wedge and hat and wedge personalization will be available! Call the golf shop to reserve your spot today! Cost for the clinic is $150/person. 4

Golf Shop Edition! Myth: Buying new golf clubs at the box stores allows me to get the best price and the biggest selection.

Also, if we don t have the club you want in stock, we can always get it in within a week!

TRUTH: We can special order 90% of the items in the golf shop. If we do not have your size or the style you like in stock we can order it in within a week or two! This includes all Mrs.

5 Golf Shop Edition! Myth: Buying new golf clubs at the box stores allows me to get the best price and the biggest selection. TRUTH: All NEW golf clubs have to start at the same price due to MAP pricing. This means that your golf shop at Algonquin has all the newest clubs at the same price! Also, if we don t have the club you want in stock, we can always get it in within a week! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Myth: If I don t see it in the golf shop, then I cannot get the item I want. TRUTH: We can special order 90% of the items in the golf shop. If we do not have your size or the style you like in stock we can order it in within a week or two! This includes all Mrs. Golf apparel for the ladies! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Myth: I really like the LIJA and Sport Haley lines but the golf shop never carries them. I guess I ll have to find them elsewhere. TRUTH: Your golf staff will always take suggestions of items to stock in the shop. Whether it s a certain line of clothing, brighter colors, or simply a new piece of equipment, feel free to let us know what you want to see at Algonquin! Myth: I should stockpile my credit for the end of the year to use at the big Christmas sale. TRUTH: We generally do not run a big Christmas sale in the shop. Rather, we encourage you to spend your credit throughout the season as the selection is much bigger. Another reason not to wait to the last minute is that a lot of people forget about their credit! New Spring Arrivals! This season we are kicking off the year with a large selection of shoes and golf bags! With a full line from Adidas, FootJoy, and Ecco make sure you stop by the shop when you re ready for a new pair of shoes. For golf bags we have Ping, Callaway, Ogio, and Titleist bags in stock in a variety of models! In apparel, we will be starting the year off with men s collections from Antigua, Nike, Peter Millar, and Under Armour. The ladies apparel will once again be provided by Mrs. Golf with a variety of selection from vendors such as Tommy Hilfiger, Nivo, JoFit, and Jamie Saddock among others. 5

6 2013 Two Man Team Qualifying Saturday, May 11th Tee Times 7:30 off #1 & # Club Championship Qualifying Saturday, May 20th Tee Times 7:30am Congratulations to Dan LeGear who shot an ace last February while vacationing at Cape Kidnappers, Hawke s Bay New Zealand 6

All truly great private clubs have one thing in common.

and the first-rate staff, and it becomes clear what distinguishes

Algonquin is blessed with an exceptional Membership that comes

Their conception was a Membership where everyone was proud to

Current Members embrace that philosophy and understand that it is

Now is perfect time to showcase the advantages of Algonquin

If you have any friends or family members looking for a great

golf and dining to enjoy a Taste of Algonquin.

962 3700) to make arrangements. Kathy Walker Pratt Dr.

proudly presents Tuesday, April 23 6:30 pm Napa Valley great

7 All truly great private clubs have one thing in common. Strip away the elegant facilities, the magnificent golf course, and the first-rate staff, and it becomes clear what distinguishes a private club from all others: its Membership. Algonquin is blessed with an exceptional Membership that comes from the vision and philosophy of the Founding Members. Their conception was a Membership where everyone was proud to call each other friends. Current Members embrace that philosophy and understand that it is their role to perpetuate, protect and grow the membership. Now is perfect time to showcase the advantages of Algonquin membership! If you have any friends or family members looking for a great family club, please invite them as your guests for complimentary golf and dining to enjoy a Taste of Algonquin. Please contact Jean Schifferdecker in the Membership Office ( ) to make arrangements. Kathy Walker Pratt Dr. Brian & Jenifer Ullery Jack, Callie, Carter & Anna Algonquin proudly presents Tuesday, April 23 6:30 pm Napa Valley great Peter Franus joins us in person to present some of his highly acclaimed, small production wines four course dinner prepared by Executive Chef Brian 100 per person seating limited to 40 persons sign-up on line or call for reservations 7

by Robert C. Kick Course & Grounds Superintendent What a difference a year makes.

We are almost 4 inches up on precipitation and temperatures have been below average to average for much of the first quarter of the year.

The good news is cooler temperatures, especially those we experienced this winter, will help keep the insect and disease populations down as we go through the golf season.

While the creek and new bridge have been complete for several months finishing the bunkers and alternate teeing areas has been a slow process.

Typically Forsythia blooms toward the end of March to early April. When you see the first yellow blooms of spring it is time to spread a pre-emergent herbicide and fertilize your lawn.

8 by Robert C. Kick Course & Grounds Superintendent What a difference a year makes. Last year at this time the fairways were greening up, flowers were in bloom and we had already had two weeks with temperatures steady in the 80 s. That is not the case for We are almost 4 inches up on precipitation and temperatures have been below average to average for much of the first quarter of the year. What that means for the golf course is fairways will be slower to green up this spring and carts may see more path time until conditions become more favorable. The good news is cooler temperatures, especially those we experienced this winter, will help keep the insect and disease populations down as we go through the golf season. Conditions early this year have slowed our progress down on the renovation to hole number 5. While the creek and new bridge have been complete for several months finishing the bunkers and alternate teeing areas has been a slow process. With a little sunshine and help from Mother Nature we expect the work to be complete and well ready for play by opening day activities. April is the month this year to get your lawn going. Typically Forsythia blooms toward the end of March to early April. When you see the first yellow blooms of spring it is time to spread a pre-emergent herbicide and fertilize your lawn. Timing is everything when it comes to a weed free yard. Applying weed control too early means late season weeds may take over and an application to late misses the germination of most weed seeds. Forsythia blooms coincide with environmental conditions that ensure the proper timing and will help to make your yard better through the year. We are looking forward to seeing everyone back on the course and ready for a great 2013 Golf Season! Spring is on its way and that means a very busy time of year at the Club. We are also looking forward to the upcoming busy golf season. All you 9 hole ladies, 18 hole ladies and men golfers who haven t signed up yet, please make sure you do so that you can get started on a full season of golf play. We have added a Gourmet Dinner with winemaker/ producer Peter Franus on Tuesday, April 23 rd that promises to be a wonderful evening of great food and wine. Peter will be here to discuss his approach and process of wine making. Seating is limited to 40 people, so call early to reserve your spot. Don t forget to mark your calendars for the Spring Fling this year that is combined with the May happy hour to celebrate Cinco de Mayo. Guests are welcome and denim will be allowed for the event, it is sure to be a memorable evening with authentic Mexican food and live entertainment! There will be no a la carte dining that evening. Sign up online or call to make reservations. As usual, we are looking forward to seeing all of you come out and enjoy your club. Please let us know how we can enhance your experience in any way for you and your guests. I hope to see you soon! by Laurie A. Schwetz, Director of Catering/Special Events 8

The 18 Hole Lady Golfers Invite you to START THE GOLF SEASON!

Wastler, Chairman, (314 822-3162) or the Golf Shop ( 314 962-2320 ).

Algonquin Lady Golfers The 9 hole Ladies Golf Season is about to begin Mark your calendar for the

Opening Lunch Opening Day Scramble April 10 th @ 11:30am April 17 th @ 9:00am shotgun start If you would

For reservations for lunch or opening day, please call the clubhouse or the Golf Shop at 314 962-2320.

9 The 18 Hole Lady Golfers Invite you to START THE GOLF SEASON! Join us for our opening Breakfast April 9th 8:30am Learn about our format, regular play dates & events Sign up for Match Play and Intraclub (Play with a Pro) Opening Scramble April 16 8:30am If you are new to Algonquin, wish to join the 18 Hole Ladies, or have any questions, please call Marty Wastler, Chairman, ( ) or the Golf Shop ( ). For breakfast reservations, please sign up on the Foretees website or call the Algonquin Lady Golfers The 9 hole Ladies Golf Season is about to begin Mark your calendar for the following events we look forward to seeing everyone it will be a great season and year for golf. Opening Lunch Opening Day Scramble April 10 11:30am April 17 9:00am shotgun start If you would like to join the 9 hole ladies group, please call the For reservations for lunch or opening day, please call the clubhouse or the Golf Shop at You can also sign up online on the Foretees website. LADY PUTTERS April 9 ~ Opening Lunch (11:30 am) April 16 ~ First Play Date RSVP to Edie Deal Invite Your Guest(s) and Save The Date Tuesday, May 14 For The 18 Hole Ladies Guest Day 9

10 Wednesday April 17 Meeting 5:00 pm Cocktails 6:00 pm Dinner 6:30 pm Reservations Required Sign-up online or call ALGONQUIN ASSOCIATES Wednesday April 3 Meeting 5:30 pm (Associates Only) Dinner 7:00 pm (Members & Guests Welcome) Reservations Required Sign-up online or call IT S PRIME TIME! Prime Rib served every Friday Friday :30pm 7:30pm all drinks half-price complimentary hors d oeuvres live entertainment 10

11 DINING NOTES Please call for reservations ~ make reservations for Thursday night dinner at the club! every tuesday 5:00-8:00pm 20 adults 15 children (age 15 & under) every Thursday your name may be drawn to receive a food & beverage credit the credit increases $50 each week until the name of a dining member is drawn dine at the club on Thursday evening take this fun chance to win a special dinner at AGC a tempting brunch is served every Sunday from 9:00 2:00 pm featuring our popular Omelet Bar special order your favorite omelet enjoy many other brunch favorites a family buffet for the children men s grill 7:00 am - 9:00 am tuesday through sunday 11

12 Algonquin Golf Club 340 N. Berry Road Glendale, MO 63122

Triple Tee Times. egg hunt. bunny. fun fun fun EASTER EGGCITEMENT. April 2014

Triple Tee Times. egg hunt. bunny. fun fun fun EASTER EGGCITEMENT. April 2014 bunny April 2014 Triple Tee Times Algonquin Golf Club l 340 North Berry Road l Glendale, MO 63122 egg hunt EASTER EGGCITEMENT fun fun fun 10:00 am seating still available adults 45 children 25 (ages 4