April 2020
BERKELEY
Vol 1 Issue 2
Experience at the club
CLICK HERE Golf Issue
TOP GOLF W/KRISTA "Upping the Stakes" golf feature showcases BHC's Krista Dunton in Local Life magazine's April issue. p. 02:
CHEF'S TABLE This issue features Chef Tim's Shrimp & Sausage Purloo with Carolina Gold Rice & shares the history of the rice's origins. p. 03
RBC Heritage in June No Spectators for RBC Heritage
The PGA TOUR's revised 2020 tournament schedule brings the 52nd RBC Heritage to Hilton Head Island's Harbour Town Golf Links on June 18-21. But this year the tournament will be played without spectators or sponsors, in response to the Coronavirus. Tournament officials will work directly with local, state and federal government agencies to ensure the health and safety of the select constituents, players included, allowed on the grounds during the RBC Heritage. “We’re excited and grateful for the opportunity to host the event we work so hard for every single year and thank the PGA TOUR for trusting us with this decision," said Steve Wilmot, Tournament Director. “Save the date..."It won’t be the same as other years, but I’d take this alternative any day."
PGA.COM FEATURE Heartwarming story on Matt NeSmith at 2018 RBC Heritage really begins at BHC, with Players Am hosts, the Andreolettis. p. 02
UPPING THE STAKES TECH OR TEACHER TO IMPROVE YOUR GOLF GAME? Berkeley Hall’s Director of Instruction Krista Dunton is widely recognized as one of the best teachers in the game. “The art of teaching is to help the student better understand the technology and be able to apply it to their game and on the golf course,” shares Dunton. Here, we take a look at Local Life magazine's April feature, showcasing Krista and Sea Pines' Tim Cooke in a four-page spread dedicated to the game of golf and the industry's array of technology tools.
"For a game, the amount of data and variety of technology available to golfers, and perhaps more importantly, to their instructors, can be overwhelming. Information overload does not lead to good swing thoughts. But top golf instructors are making the most of what’s new by bringing their knowledge of the golf swing and technology together for more effective teaching." To read the article (pg 122-125) in its entirety, click here.
IN NATIONAL NEWS: From the PGA TOUR - this heartwarming PGA.com article shares the story of Matt NeSmith at the 2018 RBC Heritage. It was there, in the shadow of the iconic red-and-white lighthouse at Harbour Town Golf Links, that he proposed to his wife, Abigail Pait on the 18th green. She said, yes, of course, and the two were married on Nov. 1, 2019, during a break from his fourth and fifth tournaments as a card-carrying PGA TOUR member. Competing at the RBC Heritage this year, or any year, for that matter, would have been “awesome,” NeSmith says. But the story begins first at Berkeley Hall - where NeSmith formed a lasting relationship with his Players Amateur hosts, the Andreolettis. NeSmith and Pait fell in love with Hilton Head while he was still an amateur. During his college days, he was regularly on the leaderboard at the Players Amateur played at Berkeley Hall. He won the event in 2015, firing a finalround 65 that enabled him to overtake Chase Koepka, who had started the final round with a five-stroke lead. NeSmith, and later, Pait, became close to his host family, the Andreolettis. “... We'd go down there three or four times a year and spend some time with them.” One of those times was the weekend he decided to propose. To read the full "Beyond the Ropes" article click here:
INGREDIENTS: · 1/2-pound bacon · 2 pounds chorizo · 1 cup sofrito (see recipe below) · 3 ounces fresh ginger, grated · 1 tablespoon ground black pepper · 1 tablespoon ground coriander · 3 ounces harissa · 1 1/2 tablespoons paprika · 1 tablespoon ground cumin · 1/4 cup cane vinegar · 2 cups Carolina gold rice · 1-pound cleaned shrimp · 1 bunch green onions · Squeeze of lime
CHEF TIM'S SHRIMP & SAUSAGE PURLOO with Carolina Gold Rice What's a purloo you may ask? It's a thick stew made of rice and other ingredients, in this case drawing on our coastal influences of Carolina Gold Rice and Shrimp with Sausage. A little history: Charleston was the birthplace of rice in America. The first seed was brought to the province of Carolina about 1685. This rice had been raised in Madagascar, and a ship sailing from the island put in to the port of Charles Town when in distress. The ship captain John Thurber met the acquaintance of Dr. Henry Woodward, and gave him a small quantity of rice, less than a bushel. This started the rice industry which flourished over two centuries. These seeds were cultivated to the highest perfection and became world-famous as Carolina Gold Rice.
Carolina Gold Rice is my favorite rice, hands down! - Chef Tim DIRECTIONS: Heat oven to 375° F. Dice bacon into small cubes and render the fat in a good rice pan or wide sauté pan over low heat. Once they get crispy, remove from heat and set aside. Turn the heat in the pan up and crumble in half the chorizo. Once it’s cooked through, add sofrito, ginger, black pepper, coriander, harissa, paprika, and cumin. Allow the spices to toast against the bottom of pan. The aroma should be incredible. Now add the cane vinegar, to clean up the caramelized bits on the bottom of the pan. Once the vinegar reduces a bit, add 3 1/2 cups of water and allow flavors to blend thoroughly for a few minutes. You don’t want it to fully reduce, but a slight reduction is perfect! While it’s bubbling, add the rice and slowly mix. Cover pot. Lower heat to low. Cook for 10-15 min. Meanwhile, place the rest of the chorizo sausage in a nonstick pan or patty them up and roast in oven. Cook until internal temperature reaches 165° F, about 12-14 min. Slice the sausages once they are cooked and rested. Then place them and the shrimp on top of the rice and close the pot. Slice the green onion tops thinly on a bias. After 10 min, add the green onions and stir, making sure to turn over all the rice. Allow to cook over low heat, uncovered, for another 5-7 min, allowing the rice to absorb more of the liquid. Turn off heat and allow to sit for a few minutes before enjoying. Finish with squeeze of lime.
SOFRITO: · 1 red pepper · 1 green pepper · 4 garlic cloves · 1 red onion · 1 jalapeño or 1/2 a habanero · 1 teaspoon fresh thyme · 1/2 bunch cilantro · 1/2 bunch parsley · 1/4 cup olive oil
Once peeled & prepped, place ingredients in food processor except for the oil. Start processor & slowly add oil. Do not run for over 90 seconds.
South Carolina Word Search a fun brain puzzler
BHC RIDDLE Try to solve this Club teaser. . .
WHAT AM I? Bubbling and babbling and umber from the pines. Under a bridge it twists and turns, like a crooked spine. Its moniker we hear it often, nearly every day, Near a lane that’s paved with hope, a place of whimsy and of fey. email your answer to bhcfrontdesk@berkeleyhallclub.com
Member Photo taken by Tony Pease (from Keith & Debbi Patten's backyard!)
Sunset on the Okatie
BHC members: Share Your Photos With Us!
We'd love to feature your photos in BHC communications & our social channels! Please email to: afeldman@berkeleyhallclub.com or text to: 843.707.2188 for future inclusion.