Living on the Edge Ocean Edge Member Newsletter November 2021
Inside the Issue:
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Club Manager Advisory Board Fitness Wellness Agronomy Contacts
CLUB MANAGER Good Afternoon Everyone, We hope that everyone stayed safe and didn’t have too many issues from the storm last week. That was an amazing display of Mother Nature and what she is capable of doing. It has been a while since I saw a storm like that as it reminded me of ones from back home in Texas. I appreciate everyone who filled out the Annual Survey as the feedback helps us to shape and change what 2022 is going to look like. We have already started the process of making sure some of the things that took place or didn’t take place this season, don’t repeat in 2022. I would also like to thank everyone who attended the Annual Meeting in person and for those who joined via Zoom. I do apologize for the issues that we encountered on Zoom but for those who still have questions, please feel free to reach out to me directly and I will gladly answer any of those for you. While we are running out of golf season here on the Cape, please remember the Troon Prive and Troon Advantage programs that are available. If you are planning on traveling and would like to take advantage and play other Troon properties, please let us know or go to www.troon.com and book your winter golf tee times. Please be sure to join us on Saturday, December 11th for the Annual Member Holiday Party. More details and information will be sent out shortly. Please make sure to sign up early. While the season isn’t over quite yet, I want to thank everyone for welcoming me to the club. I have thoroughly enjoyed it and can’t wait for 2022!! Stay safe and Happy Thanksgiving to you and your families. Sincerely, Chris Thomas
ADVISORY BOARD Message to Members from the Advisory Board: Dear Members, It was great to see so many of you at the Annual Member Meeting last Friday night. Happy to see that we also had many members attending via ZOOM. Chris Thomas gave a great review of Club operations this past year but more importantly mapped out many of the plans that are in play for next season. The question of when to hold the Annual meeting comes up every year and Bob Newman suggested late Spring instead of the Fall as an option. This is a Member decision so your input on this is very important. Please let any member of your Advisory Board know your thoughts on this. A shout out to Management and Membership alike for our terrific showing in the recent Conde Nast Traveler’s Readers’ Choice Awards 2021 “Top 30 Resorts in the Northeast” category. The Mansion placed 5th and the Villages placed 21st! I mentioned in our last LOTE issue that one of the priorities of your Advisory Board is to make sure we have a very robust social calendar in 2022. We are working with Chris and Tarun Rajain on this and can assure you that our 2022 social calendar will be presented to the membership by January 2022. Lastly, if you have interest in joining the Advisory Board please reach out to any AB member. With roughly 500 beach and sports and sports members and 250 golf members, we want to make sure that the Advisory Board is weighted correctly to represent all members. We currently have 5 golf members and 4 sports or beach and sports members on the Advisory Board. I hope you have been able to enjoy this beautiful October on Cape Cod and I wish you and your families a wonderful Thanksgiving. All the very best and be safe and have fun! Speaking of fun! A very warm welcome to our new Director of Fun, Brandon. Once you meet Brandon you will see that his job title is perfect for him! Craig Mance
FITNESS
WELLNESS Enjoy! Heidi Vanamburgh
Cranberry Vegetable Risotto Prep: 15 minutes Cook: 40 minutes Total: 55 minutes
Ingredients:
2 tablespoons butter 1 small onion, diced 3/4 cup Arborio rice 1 cup low-sodium vegetable broth 1 cup portabella mushrooms, sliced 1 cup asparagus, diced 3/4 cup sweetened dried cranberries 2 tablespoons fresh basil, minced 1 tablespoon Parmesan cheese
Directions:
Step 1: Preheat oven to 425°F. Step 2: Grease a medium casserole dish. Step 3: Melt butter in a large saucepan. Add onion and cook over medium heat until soft. Step 4: Add rice; cook for 2 minutes. Step 5: Add broth; bring to a boil for 2 minutes. Step 6: Stir in remaining ingredients, except Parmesan cheese. Step 7: Pour mixture into casserole dish. Cover and bake for 30 minutes. Step 8: Stir in cheese. Serve immediately.
Nutrition Facts Serving Size: 3.9 g Calories282 • Protein4.5 g • Fat6.7 g • Calories from Fat21% • Carbohydrates53.3 g • Dietary fiber2.6 g • Cholesterol16.2 mg • Sodium259 mg • Sugars17g • Calcium35 mg • Iron1.4 mg • Potassium242 mg • Vitamin A628 IU • Vitamin C3.5 mg
AGRONOMY Fall is always the best time for turf growth. The cool temperatures and increase in rainfall make for a more favorable growing environment for the turf. The addition of warmer temperatures late into this fall season has made the growing window longer and our greens aeration event took full advantage of this weather. Greens were verticut first, then we began aerating the greens with a ½” hollow tine core. Once greens are free of aeration debris, we turn to sand topdressing to fill aeration holes. Greens are heavily sanded to fill every aeration hole created. Greens are then brushed twice in 2 different directions. Aeration benefits are many, but a few key benefits are increased air and water movement into the soil. Removal of thatch build-up in soil profile aids in firmer, smoother, and healthier greens.
Our rough aeration event also took advantage of the great fall weather. All 18 holes of rough were aerated with a hollow tine pull behind the aerator and the rough was overseeded as well. We use a seeder that has solid tines to create seed pockets. We have chosen a rough seed blend of turftype tall fescue that has great drought and wear tolerance. Below you’ll see Ryan our second assistant aerating the rough on the 5th hole, and in the second picture first assistant, Dan Feder is overseeding the rough on the 2nd hole.
We hope the great fall weather continues for golf but also for us to complete our fairway and approach aeration at the beginning of November. We hope you find the time to enjoy the weather and sneak in one more round of golf! Sincerely, Craig Sullivan
C ON T A C T S oceanedgeclub.com
2907 Main St, Brewster, MA 02631 Club Manager: Chris Thomas 774-323-6019 christopher.thomas@oceanedge.com
Director of Membership Development Michael Medeiros 774-323-6220 michael.medeiros@oceanedge.com
Director of Golf Shayne Sakson 774-323-6020 shayne.sakson@oceanedge.com
Member Sports Club Manager Heidi VanAmburgh 774-323-6054 hl.vanamburgh@oceanedge.com
Director of Tennis Jim Leahy 774-323-6060 jim.leahy@oceanedge.com
Director of Agronomy Craig Sullivan 774-323-6147 craig.sullivan@oceanedge.com
Member Relations & Communications Manager Kaitlin Saint Laurent 774-323-6021 kaitlin.saintlaurent@oceanedge.com