Edgewood View. Edgewood Country Club W H E R E H E R I T A G E & E X C E L L E N C E C O M E T O G E T H E R. September Welcome New Members

Transcription

1 Edgewood View September 2018 Edgewood Country Club W H E R E H E R I T A G E & E X C E L L E N C E C O M E T O G E T H E R The months of September and October are normally my favorite time of year here in West Virginia. The heat of the summer typically starts to subside, the nights start to get cooler and the leaves start to change. This time of year I can t think of a more pleasant place to be! Normally this time of year is also the beginning of the Food & Beverage Season in most private country clubs. The season will normally last through March/April of each year. When the sporting facilities start to be used more frequently. In preparation for this anticipated increase in business, the Food & Beverage Team will be increased in numbers with several new staff members coming on board over the coming weeks. During this period of time the Management & Service Team members will be increasing focus towards training/retraining of the ECC Standards of Service. These standards of service are communicated to the service team during daily training opportunities. Additionally, we will be meeting on a regular basis with the service team to re-educate and reinforce their knowledge of the level of service expected by our members. Please know, we as a team, are committed to constantly learning and growing our knowledge of service, expectations of Members, and skills needed so that you receive the level of service you deserve with each and every visit. Please continue to provide me with your comments of support, coupled with your suggestions and ideas for improvements and together we will continue to improve Edgewood Country Club. As we move into September specifically, I want to remind our membership that fall brings with it exceptional weather for outside dining in the evenings. We all know Edgewood has the best view in Charleston! When I imagine the nice evenings, combined with the best view in Charleston, and Chef Dennis outstanding culinary delights, it becomes hard for me to imagine why any member would want to dine elsewhere! As always, we will do our best to accommodate members who do not have reservations prior to arriving at the Club for a meal. However, I do wish to remind you that our dining facilities tend to start getting busier during the Fall months. If at all possible, please make advanced reservation so we can be prepared for you and your guests. In closing this month, I would like to invite each of you to please remember to think of Edgewood Country Club when you hear about a golf tournament that is looking for a host sight perhaps your business or place of employment has a need for a private meeting space or dining event that you could sponsor here at ECC Is there a special occasion coming up for someone special to you? Bring them to ECC and let us help you celebrate that wedding anniversary, birthday or any other special event need. To plan a private party here at ECC, simply contact the ECC Events Coordinator, Brianna Chin... Brianna@edgewoodcc.com or , Ext 114. As always, I greatly appreciate your continued support Edgewood Country Club. On behalf of the entire ECC team, we look forward to serving you in the coming month. All my best, Shane Welcome New Members Marvin & Deborah Rolston Fall MEMBERSHIP SPECIAL Initiation Fees Reduction With a signed 2 year minimum membership agreement into any level of membership, 60% reduction from the current initiation fee rate will be applied for all new members Initiation Fees Reduction General & Clubhouse Memberships $2500 reduced to $1000 Golf Only Membership $1000 reduced to $400

2 E d g e w o o d V i e w FROM THE ECC CHEF I m looking forward to the chill of the autumn evenings, and the return of Friday s Lobster Night as well as Prime Rib Thursday. As busy as some of us seem to be, by simplifying your long hard day with one-pot dinners that are quick, delicious and can be made a day in advance, seems to be a winner for all. This is a great hearty entrée soup that when accompanied by crusty French bread will make your meal complete. For some, this soup is better the second day. Food is Life Dennis O. Harris II Executive Chef F a m i l y N i g h t s 9/5 Broccoli & Cheddar Soup, House Salad, Fruit Salad, Potato Salad, Penne with Marinara, Pepperoni Pizza Bites, Beef Liver & Onions, Shephard s Pie, Rice Medley, Fresh Market Vegetables, Cookies & Ice Cream Bar 9/12 Creamy Potato Soup, House Salad, Fruit Salad, Buttered Egg Noodles, Mini Corn Dogs, Meatloaf, Herb Baked Salmon, Mashed Potatoes & Gravy, Brussel Sprouts with Bacon & Onions, Ice Cream Bar & Cookies 9/19 Tomato Bisque, House Salad, Fruit Salad, Mozzarella, Tomato, and Basil with Balsamic, Chicken Nuggets, Vegetable Crudité with Ranch, Yankee Pot Roast with Jardinière Vegetables, Carved Ham, Macaroni & Cheese, Stewed Kale with Sweet Onions, Cookies & Ice Cream 9/26 Ham, Potato, and Cabbage soup, House Salad, Fruit Salad, Macaroni Salad, Carved Salmon en Croute, fresh Salmon fillet with Spinach & Artichoke filling wrapped in flaky Puff Pastry, Fried Chicken, Rice Pilaf, Green Beans with Roasted Red Peppers, Cookies, and Ice Cream Bar Sausage, Lentil, and Brown Rice Soup 6 Tbl. Olive Oil 2# Smoked sausage, cut into large dice 2 ea Medium carrots, large diced 1 ea Large onion, large dice 2 ea Celery stalks, large dice 1-1\2 cup Lentil 1 cup Brown rice 8 cups Chicken broth, preferably unsalted or low sodium z. Cans whole peeled tomatoes, undrained and rough chopped 1 tsp. Basil 1\2 tsp. Thyme leaves 2 Tbl. Parsley, chopped In a large saucepot, warm the olive oil and sauté the carrots, celery and onions over medium heat for approximately 6 minutes. Add the chopped sausage, rice and lentils and continue to heat for 2 minutes. Next add the chicken broth and bring to a simmer. Cook slowly for approximately 45 minutes until the rice and lentils are cooked. Add the tomatoes, herbs and pepper and simmer an additional 15 minutes. Correct the seasoning to your taste and serve. It s that simple. DINNER ITEMS Oysters Casino Fresh gulf oysters stuffed with bacon, shallots, fire roasted red peppers, and drizzled with clarified butter. Baked to perfection in the shell, garnished with lemon Lamb Lollipop Riblets Tender domestic Lamb ribs accompanied by Rosemary & Garlic infused Demi-Glace. Nestled on a bed of Arugula Boston Bibb Salad Avocado, Figs & Aged Vermont White Cheddar Peelings, Drizzled with a blood orange vinaigrette Sautéed Veal Sweetbreads Veal Sweetbreads Sautéed crisp with Mushrooms, Capers, Prosciutto, Tomatoes & Marsala Wine Sauce, nestled over Herbed Farro Buerre Noisette Chilean Sea Bass, Mediterranean Cous Cous Salad Grilled Chilean Sea Bass fillet is placed over a Cous Cous salad of Lime, Olive Oil, toasted Pine nuts, Tomatoes, Cilantro & Spinach Elijah Craig 1600 Select Bourbon infused Peach Cobbler Served with Vanilla Bean Ice Cream LUNCH ITEMS Soft-shell Crab Sandwich Lightly dredged in seasoned panko breadcrumbs, fried, and placed on our house made Kaiser Bun with Peppery Arugula, Market Tomato Slices, and Drizzled with a Roasted Shallot Aioli Grilled Asparagus and Portabella Caesar Wrap Chopped Hearts of Romaine tossed with Grilled Asparagus, Portabella Mushrooms, Parmesan Cheese, and Caesar Dressing. Wrapped in a Honey- Wheat Tortilla. Served with Fresh Fruit

3 E d g e w o o d V i e w DINING AT A GLANCE WEDNESDAY FAMILY NIGHT Tuesday Night Build a Burger Thursday Night Summer Tradition Our exclusive Edgewood grind of Certified Angus Beef & House Baked Kaiser Bun Toppings: American, Swiss, Provolone, Pepper Jack & Blue Cheeses, Sautéed Mushrooms, Caramelized Sweet Onions, Roasted Peppers, Banana Peppers, Avocado, Onion Rings, Salsa, Fried Egg, Grilled Portobello, Slaw & Bacon Served with: Lettuce, Tomato, Red Onion Slice, Dill Pickle & Choice of Fresh Seasonal Fruit, Fries or Chips Chef Dennis Presents Still s Grill on the Terrace $18.95 Adults $8.95 Children 4 & Under FREE Enjoy LIVE Entertainment every Thursday evening! Martini MADNESS $2 Domestic Beer After 5:00PM every Friday in the Member s Lounge $5 Martinis $5 Appetizers $5 House Wine Join us Friday evenings for Seafood Feature Friday! Fresh-from-the-sea specials you won t want to miss! October 28th 11:00AM-2:00PM House Salad, Fruit Salad, Roasted and Carved Leg of Lamb, Cajun Shrimp and Tortellini Alfredo, Grilled Napa Valley Chicken, Sautéed Vegetable Medley, Dauphinoise Potatoes, Biscuits and Gravy, Bacon and Sausage, Hash Brown Potatoes, Waffles, Omelet Station, Deluxe Dessert Bar Reservations are Required (304) Fall Farm Fresh Harvest Dinner on the Terrace Thursday, October 11, 2018 Join us for food & drink demonstrations, followed by family style dining on the Terrace Reservations are Required (304) HALLOWEEN BOO BASH Edgewood Country Club Sunday, October 28th 12:00PM-2:00PM The werewolves will howl, the monsters will mash, please join us for our Halloween Bash!

4 E d g e w o o d V i e w ECC EVENTS Poolside Tailgate Party Join us Saturday, September 1st at the ECC Pool for a Tailgate Party! Popular vote will determine which game will be televised on the Pool Deck TV Meatballs Mini Quesadillas Chicken Wings Buffalo Chicken Dip with Chips Cheeseburger Sliders $15+ per person (+= 7% Sales Tax) Kickoff at 3:30PM Halftime Big Splash Contest Havana Nights Thank you for a WONDERFUL event! Monday, September 3rd Poolside Buffet 12:00PM-2:00PM House Salad, Fresh Fruit Salad, Vegetable Pasta Salad, Grilled Nathan s All Beef Hot Dogs (with Chili and Slaw), Fried Chicken, Pulled Pork Sliders, Baked Beans, Green Beans with Roasted Red Peppers, Cookies & Brownies $ Adults $ yrs. 4yrs. and under free (+= 7% Tax) LIVE Entertainment Stonestreet Band 1:00PM-4:00PM Anything That Floats Labor Day Boat Regatta Race 2:00PM The purpose of this event is to showcase your ability to design and build a water craft to travel approximately 100 yards in the water. You may NOT utilize a commercially designed or distributed watercraft. Powerboats, canoes, kayaks, rafts, skiffs or other commercially designed craft will NOT qualify. Your vessel must NOT be commercially designed. The vessels must be powered by human energy. ALL VESSELS MUST BE MADE OF CARDBOARD and carry at least ONE team member! NO engines, motors (including battery operated) or paddle wheels will be accepted. Sails, paddles and oars are acceptable. The decision of the judges is final. All teams must be able to carry or otherwise transport their vessels to and from the launch area. Once vessel is launched; your team may push, pull, paddle, shimmy or sway your vessel to the finish line. Awards will be given to the Team with the Best Time!

5 E d g e w o o d V i e w FROM THE PRO SHOP We ve all had it happen to us. We start our round with a shank off the first tee, chunk the approach, duff the pitch, and then three putt. Before you know it, you re frustrated and wishing you d spent Sunday taking care of those chores you keep putting off around the house. Getting off to a good start on the golf courses helps you feel more confident and loose, and ultimately have more fun. Plus, it s a great feeling to let your playing partners know that you re the one to catch today. Check out our top three tips to help you get off to a good start, and ride that momentum through the round for a new low. 1. Don t let your first swing be on the first tee How often have you pulled up to the course, screeched into the gravel parking lot, thrown on your spikes (without tying them), and raced to the first tee to meet your buddies and claim you always make your tee time and are never late (No names will be mentioned but you know who you are).. Nothing is worse than starting a round feeling stressed, and running late is a sure-fire way to start feeling the pressure. Do your best to arrive at the course early and start preparing your mind to play a round. I warm up short clubs to long, starting with the putter and ending with the driver. If I ve played the course before and I know I ll want to hit a club other than driver off the tee, I ll hit a few of those before heading to the tee box. Take your first swings on the range while focusing on making solid contact. See what the ball is doing on that particular day, and don t fight it. Now is not the time to work on your swing. If you re hooking the ball badly, don t spend your valuable time trying to correct it, only to be frustrated and unsure of yourself on the course. Instead, see how much hook you need to account for to make the ball go where you want, and run with it. 2. Focus on contact Play the first hole conservatively and don t try and be a shotmaker so early in the round. No need to go for the hero tee shot over a tree or cutting the dogleg. All you re trying to do on the first hole is strike the ball crisply and solidly. By focusing on the club hitting the ball, you ll keep your head down and help your body and swing find a rhythm. By grooving your stock shot early, you ll have more confidence to hit the low-cut or the high-draw later on in the round. 3. Don t care about the result Some times when we start poorly, we get frustrated and give up trying. Often, as soon as we stop caring about how badly we re playing, we start to play better. I think this is a great philosophy to apply during your first few holes. Pick a target, step up, and swing carefree and loose. I always like to think of Fred Couples here- when he hits a bad shot, he just shrugs his shoulders and goes and hit the next one. Don t expect to be perfect with every swing, especially on the first few holes. By letting go of our concerns about the results, you ll make a more aggressive, fluid, athletic swing. Your body knows what it needs to do to make the ball go where you want it to; don t let you mind get in the way. Craig Berner Head Golf Professional Edgewood Country Club Upcoming ECC Golf Events September 3rd- Labor Day (Open) September 4th- Labor Day (Closed) September 7th- Fellowship of Christian Athletes 1pm shotgun September 14th- Hospice 9am shotgun September 29th- 2 person Super Scramble 10am shotgun October 12th- UC Golf Outing 12pm shotgun November 3rd- Beer/Bourbon Par 3 contest *10am shotgun (*Start time dependent on WVU kickoff) November 4th- 50% off Member Appreciation Day (Guest Fees and ALL Food and Beverage) November 4th- Last day for Driving Range and 19th Hole Fall SUPER Scramble A great event for ALL SKILL LEVELS Date: Saturday, September 29 th Time: 10am Shotgun start Entry Fee: $65 per person Teams: Member/Member or Member/ Guest (ALL ECC/ BHCC Men, Women, and juniors with an established Handicap are welcome to play) Format: 2 person scramble Handicap: Gross and Net Divisions Tees: Men 59 and younger BLUE tees Men 60 to 69 WHITE tees Men 70 and older GREEN tees Deadline to sign up is Friday, September 28 th

6 FROM THE PRO SHOP E d g e w o o d V i e w 2018 Men s Club Championship Final Results Gross Net Wes Byrd Wes Byrd 154 Robert McCoy Jace Ranson Louden Greiner Men s Senior Club Championship Final Results Gross Net Eric Nelson Mike Ranson 143 John Simpson Mike Ranson John Derito Rudy Henley Men s Super Senior Club Championship Final Results Gross Net Ed Gaunch 81 Forrest Roles 69 Rick Hitt 84 Forrest Roles Women s Club Championship September 11th & 12th Member Appreciation Weekend Saturday, November 3rd and Sunday, November 4th As we finally say goodbye to the hot summer months filled with heavy rains and steamy temperatures, and welcome in the cool, crisp, football filled fall months, ECC would like to show its appreciation by offering a Membership Appreciation Weekend. Schedule of Events Saturday, November 3rd ECC Beer/Bourbon/Cigar Par 3 Event Eligibility: All ECC/BHCC members and their guest are eligible to compete. Time: 10am shotgun start All holes will be turned into par 3's ranging from 50 yards to 170 yards. Scoring: Stableford Scoring (eagles +5 points, birdies +2 points, par 0, bogies -1, double bogies -2) Format: Individual (ALL members and guest welcome to play) Tees: Men play TOURNAMENT tee Ladies play RED tee Entry Fee: $35. Includes cart, 2 drink/cigar tickets (good for soft drinks, beer, bourbon, or a cigar to enjoy on the golf course) prizes, and an optional $10 per person skins game. -Lunch and drink specials will be available before and after play on member's charge. *WVU is scheduled to play at Texas on Saturday, November 3, time TBA. Once the time is announced, the schedule may be adjusted so golfers can stick around and enjoy additional food and drink specials while watching the game on our HD TVs. Sunday, November 4th Golf Guest Fees 50% off ALL Food and Beverage 50% off ALL weekend Simulator Time 50% off ALL weekend As well as NUMEROUS Pro Shop deals (so low we cannot advertise) ALL weekend

7 Rust Remover Tournament 2018 For those who have taken the summer off, dust off that racquet and get ready! The Rust Remover Tournament will run Tuesday September 25th - Saturday September 29th. All draws will be Best of 5 Game matches, double elimination. RACQUETS/FITNESS E d g e w o o d V i e w EDGEWOOD 2019 SQUASH LEAGUE SIGN UP TODAY! The league begins October 15th, 2018 and will run through the end of March All doubles teams will be made by the Pro, there will be room for 8 teams in the A draw, and 8 teams in the B draw. We will also have 3 singles draws an A, B and C. Please sign up with Keith and indicate which draw(s) you would like to enter. Doubles only entry $45 Doubles & Singles $75 Doubles only Entry $200 Doubles & Singles Entry $325 Contact Keith Pritchard to sign up. Please provide Shirt size, and indicate whether you wish to pay in 1, 2 or 3 installments through the season. We intend to have 8 Teams, with at least 6 Doubles & Singles players & 4 Doubles only players per team. Teams will be selected by captains following the Rust Remover tournament. Squash Programs Fall 2018 Junior Clinic - Saturdays 9:30am Join us for an hour of squash practice, open to ages $30/participant, multi child discount from the same family $20/participant Ladies Clinic - Sundays 1:00pm Open to any level, enjoy a workout and learn new squash skills that will help improve your game play. $30/participant GET ON THE BALL GOLFERS LIVE LONGER THAN NONGOLFERS Any consistent exercise is good for you even golf, according to new data out of the U. of Edinburgh, in Scotland, where golf was born back in the 1400s. The study, the largest and most systematic review ever done, found golfers live longer and are in better health overall, says author Andrew Murray, M.D. Golf is a great choice for longevity, physical, and mental benefits and you can play it from age 3 to 103, Murray says. Just ditch the cart and carry your clubs: An 18-hole round can burn 1,200 calories, captured with 600 for cart jockeys. For questions concerning fitness, contact Michael Lipscomb at (304) POOL REMINDERS After Labor Day, the ECC Pool Snack Bar will be closed Monday-Friday. Please call the main clubhouse at (304) to order food during business hours. The Snack Bar and Bar Area will be open 11:00AM-5:00PM on the following days: Saturday, September 8th & Sunday, September 9th Saturday, September 15th & Sunday, September 16th As a reminder, Swim at Your Own Risk when lifeguards are not present. The diving well will remain closed when lifeguards are not present.

8 September 2018 Sun Mon Tue Wed Thu Fri Sat 1 Poolside Tailgate Party Labor Day Pool Party Golf Course Closed Family Night Buffet Still s Grill Live entertainment on the Terrace Martini Madness & Seafood Feature Friday Build a Burger Night Family Night Buffet Still s Grill Live entertainment on the Terrace Martini Madness & Seafood Feature Friday Build a Burger Night 19 Family Night Buffet 20 Still s Grill Live entertainment on the Terrace 21 Lobster Night returns! Build a Burger Night Family Night Buffet 5:30PM-9:30PM Board Meeting 4:00PM Still s Grill Martini Madness & Lobster Night 2 person SUPER scramble Live entertainment on the Terrace 30