DeBordieuClub A Newsletter for DeBordieu Club Members • December 2021
Winter, a lingering season, is a time to gather golden moments, embark upon a sentimental journey, and enjoy every idle hour. -John Boswell
Board of Governors Donny McElveen President Bob Oliver Vice President/ Golf Committee Chair Sharon Roach Secretary/ Tennis & Fitness Committee Chair Tom Davis Treasurer/ Finance Committee Chair Bob Reid Green Committee Chair Eric Chapman House Committee Chair Lourdes Beard Legal & By-laws Committee Chair Jane Ellzey Membership Committee Chair Jenny Johnson Pools Committee Chair/ Social Committee Chair Greg Dykes Property Committee Chair Fred Jackson Long Range Planning Peggy Dellasega
Season’s Greetings DeBordieu Membership, What an amazing year it has been here at DeBordieu. It has been a great pleasure being able to meet everyone throughout the year face to face. We have had many obstacles throughout the year, but with your gracious understanding and feedback we have been able to navigate through the year and finish with one of the best years DeBordieu has had in its food and beverage outlets. I sincerely appreciate each and every one of you and am grateful to be a part of this great community. I wanted to take this opportunity to fill you in a bit on our plan during the renovations at The Clubhouse. During the time Marsh Grille expansion is under construction, we will be serving lunch at the Beach Club. This will be a more casual lunch style menu. Lunch service will be in the bar area so that we can use the dining area for various card and social groups. Dinner service will be Wednesday through Sunday, we are working on details of what Wednesday will look like. I will be sending out communication as soon as this information is available. As we move into the New Year, look for many exciting new things to come your way. I would like to wish everyone a very safe and Happy Holiday Season. May you be blessed and enjoy the time with your family, friends and loved ones. I look forward to seeing you soon! Best Regards, Scott A. McFall Director of Food & Beverage DeBordieu Club (843) 527-6100
The DeBordieu culinary team has come together to share some amazing recipes, perfect for the holiday season. They hope you enjoy your holiday season with great food and family!
Penny’s Roasted Pear Salad with Pecans, Goat Cheese & Cranberries in a Port Wine Cider Vinaigrette Ingredients 4 Pears, Anjou Ripe but Firm ¼ cup Dried Cranberries 3 oz. Crumbled Goat Cheese ¼ cup Pecan Halves ¼ cup Port Wine ½ cup Apple Cider 1/3 cup Brown Sugar ¼ cup Extra Virgin Olive Oil 6 oz. Arugula
Penny Hayes Chef de cuisine
Preparation 1. Preheat the oven to 350 degrees F. 2. Peel the pears & slice them lengthwise into halves. With a small sharp paring knife & a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will balance in the baking dish. 3. Toss the pears with lemon juice to prevent them from turning brown while prepping. Arrange them, core side up, fitting tight in a baking dish. 4. Gently toss the crumbled goat cheese, dried cranberries, & pecans together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation. 5. In the same small bowl, combine the apple cider, port, & brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, covered w/ foil, basting occasionally with the cider mixture, for 30 minutes, or until tender. Remove foil last 5 minutes. Set aside until warm or can serve at room temperature. 6. Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide arugula among 6 plates & top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve. Can substitute Walnuts instead of Pecans & Blue Cheese crumbles instead of Goat Cheese if prefer. Can also substitute Apple Juice for the Cider. Enjoy!
Boochie’s Baked Cheesy Brussels Sprouts Ingredients 5 slices bacon 3 tbsp. butter 2 small shallots, minced 2 lb. Brussels sprouts, halved Kosher salt 1/2 tsp. cayenne pepper 3/4 c. heavy cream 1/2 c. shredded sharp white cheddar 1/2 c. shredded Gruyère Preparation 1. Preheat oven to 375°. In a large oven-safe skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop. Discard bacon fat. 2. Return skillet to medium heat and melt butter. Add shallots and Brussels sprouts and season with salt and cayenne. Cook, stirring occasionally, until tender, about 10 minutes. 3. Remove from heat and drizzle with heavy cream, then top with both cheeses and bacon. Bake until cheese is bubbly, 12 to 15 minutes. (If your cheese isn’t golden, switch oven to broil and broil 1 minute.) Akeem “Boochie” Wilson Executive Sous Chef
Brian’s Christmas at Grandmas Roasted Lamb & Potatoes This leg of lamb is rubbed with a lemony, garlic-herb-mustard paste before being roasted over a pan of potatoes. The potatoes soak up all the juices while the lamb gets charred on the outside and perfectly tender on the inside. Garnish with fresh rosemary and thyme before serving. Ingredients For 8-10 servings 8 lb. bone-in lamb roast with fat cap 12 cloves garlic, divided ½ cup olive oil 1 cup whole grain mustard, plus more for serving 1 lemon, juiced 10 sprigs fresh rosemary, stemmed and leaves finely chopped, plus whole sprigs for serving 10 sprigs fresh thyme, stemmed and leaves finely chopped, plus whole sprigs for serving 1 ½ tablespoons sea salt 1 tablespoon freshly ground black pepper 1 cup red wine 6-7 each Idaho potato Peeled and cut in 4 Preparation 1. 12-24 hours before roasting, prepare the lamb. Use a small, sharp knife to make 15 to 20 incisions, each about 2 inches deep, through the fat cap on top of the meat. Thinly slice 3 cloves of garlic and use your fingers to press the slices into the incisions. 2. In a blender, combine the remaining 9 garlic cloves, the olive oil, mustard, lemon juice, rosemary leaves, thyme leaves, salt, and pepper. Blend until a paste forms. 3. Spread the paste evenly all over the lamb and let it sit in the refrigerator overnight. 4. 4.Preheat the oven to 425°F 5. 5.Place the lamb on a roasting rack in a roasting pan and pour the wine into the bottom of the pan. Roast for 15 minutes. 6. 6.Remove the pan from the oven and reduce the heat to 325°F 7. 7.Arrange the potatoes, cut side down, in the roasting pan and place the lamb on the rack on top. Roast for 2 hours, tossing the potatoes and basting the lamb with Brian Hayes the roasting liquid halfway through. 8. 8.Transfer the potatoes to a platter, baste the lamb again with the remaining pan Executive Chef juices, and return the lamb to the oven. Continue to roast, basting often, until an instant-read thermometer inserted into thickest part of the leg reaches 130°F (for medium-rare), the lamb should roast 20 minutes per pound for medium-rare). 9. 9.Transfer the lamb to a platter and set aside to rest for 20 minutes. While the lamb rests, return the potatoes to the roasting pan, season with flaky salt, and warm in the oven until just heated through, about 20 minutes. Return the potatoes to the serving platter. 10. 10.Carve the lamb into ½-inch (1 cm) thick slices and arrange on the platter with the potatoes, garnished with rosemary and thyme sprigs. Serve with whole grain mustard alongside.
Megan’s Sticky Toffee Pudding Ingredients Toffee sauce: 2 ½ cups heavy cream 1 stick unsalted butter ½ cup light corn syrup 1 cup granulated sugar Ingredients Cake:6 ounces pitted dates ¾ cup water ¾ cup plus 2 tablespoons all-purpose flour 1 teaspoon baking powder ¼ teaspoon baking soda 1 pinch of salt 4 tablespoons unsalted butter (softened) ¾ cup packed light brown sugar 1 large egg ½ teaspoon pure vanilla extract Vanilla ice cream to serve with.
Preparation 1. In a medium saucepan, combine 1 1/4 cups of the cream with the butter, corn syrup and sugar; bring to a boil. Cook over low heat, stirring frequently, until a deep amber caramel forms, about 40 minutes. Carefully whisk in the remaining 1 1/4 cups of cream. Strain the sauce through a sieve into a bowl. 2. In a small saucepan, simmer the dates in the water over low heat until the water is nearly absorbed, and the dates are soft, about 15 minutes. Transfer the dates and any liquid to a food processor and puree until very smooth. 3. Preheat the oven to 350 degrees. Lightly butter six 1/2-cup ramekins. Whisk the flour with the baking powder, baking soda and salt in a small bowl. In a medium bowl, using an electric mixer, beat the butter with the brown sugar at medium speed until light and fluffy. Beat in the egg and vanilla, then beat in the date puree. At low speed, beat in the dry ingredients. Spoon the batter into the ramekins and smooth the tops. Bake for 20 minutes, or until the center of the cake comes out clean. 4. Using a small serrated knife, trim the tops of the cakes level with the rims of the ramekins. Unmold the cakes and invert them onto a wire rack. Slice each cake in half horizontally. Wipe out the ramekins and spoon 1 tablespoon of the toffee sauce into each. Return the bottom layers of the cakes to the ramekins, cut side up. Spoon another tablespoon of the toffee sauce into the ramekins and top with the remaining cake layers. Spoon another tablespoon of the toffee sauce over the cakes and spread evenly. Place the ramekins on a baking sheet and bake for 10 minutes, or until the toffee is bubbling around the edges. 5. Let the puddings cool for 5 minutes, then run a thin-bladed knife around the insides of the ramekins; invert each pudding onto a dessert plate. Rewarm the remaining toffee sauce and spoon some around the puddings. Serve with vanilla ice cream or whipped cream
Megan Churchill Pastry Chef
Club Staff General Manager/Controller Jeff Kaz (843) 527-6055 jeff@debordieuclub.com
Food & Beverage Director Scott A. McFall (843) 527-6100 scott@debordieuclub.com
Tennis & Fitness Professional Punsisi Dayaratne (843) 546-9408 pun@debordieuclub.com
Tennis & Fitness Shop Manager & Merchandiser Kristen Richardson tennis@debordieuclub.com
Assistant Manager Chris Constable (843) 527-6058 chris@debordieuclub.com Executive Chef Brian Hayes (843) 527-6065 brian@debordieuclub.com Catering Director Kelly Jones (843) 527-6010 kelly@debordieuclub.com
Club Event & Membership Coordinator Jessica Tadlock (843) 527-6030 jessica@debordieuclub.com
Office Manager Dori Laffin (843) 527-6020 dori@debordieuclub.com Club Office Fax (843) 527-6021
Director of Golf Matt Williams (843) 546-6002 mattwilliams@pga.com
Golf Superintendent Brad Lattimer brad@debordieuclub.com
Executive Sous Chef Akeem “Boochie” Wilson akeem@debordieuclub.com
Chef De Cuisine “Clubhouse” Penny Hayes penny@debordieuclub.com
Club Marketing and Member Service Director Lizzy Notaro (843)527-6062 lizzy@debordieuclub.com Food & Beverage Manager - Sommerlier Daniel Castillo (843)436-2584 daniel@debordieuclub.com
Golf Pro Shop (843) 527-6000
Important Numbers
Gazebo Bar (843) 545-5950
Tennis & Fitness (843) 546-9408
Reservations (843) 546-2410 Catering (843) 527-6010
Club Office (843) 527-6020
The Marsh Grille (843) 527-6040
Turn Room (843) 527-6060
Blue Heron Grill (843) 436-2583
Food & Beverage Hours of Operation THE MARSH GRILLE Lunch
Tuesday-Saturday 11:30 AM – 3:00 PM Limited Bar Menu Available from 3:00 PM - 5:00 PM
Beverage Service Only Sunday 12:00 PM - 4:00 PM
Dinner
Tuesday & Wednesday 5:00 PM - 9:00 PM
To-Go Dinner
Tuesday & Wednesday 5:00 PM - 6:30 PM
BEANERY COFFEE SHOP
BEACH CLUB
Tuesday – Sunday 7:00 AM - 1:00 PM
* The Beach Club will be CLOSED: December 17th, December 24th, December 25th, and December 26th.
TURN ROOM
Lounge
(843) 527-6060
Tuesday – Sunday 8:00 AM – 5:00 PM
Seating In The Lounge Area Is First Come, First Seated
Main Dining
Main Dining Reservations Requested Thursday - Sunday: 6:00 PM - 9:00 PM
To-Go Dinner
Thursday - Sunday 6:00 PM - 6:30 PM *Except Holiday Weekends
Sunday Brunch
Sunday Brunch Reservations Requested/ Walk-ins Welcome Sunday: 10:00 AM - 2:00 PM
Social Groups & Clubs:
Get Involved With Our Social Groups & Clubs
Weekly Groups: TUESDAY
Painting & Art Group Meets every Tuesday at the Pavilion at 9:00 AM. Please contact Meg Filiatrault at mafinsc@gmail. com for more information. Canasta/ Hand & Foot Meets every Tuesday at the Marsh Grille- Parlor at 1:00 PM. Please contact Renee Davis at reneebdavis@gmail.com Canasta/ Hand & Foot Meets every Tuesday at the Marsh GrilleSunroom at 1:30 PM. Please contact Sara Michaels at smichaels1948@gmail.com for more information.
WEDNESDAY
Beginner Hand & Foot Meets every Wednesday at the Marsh GrilleParlor at 1:30 PM. Please contact Michelle Silva at (703) 727-1071 for more information.
THURSDAY
Canasta/Hand & Foot Thursdays at the Marsh Grille- Parlor at 1:00 PM. Please contact Teresa Dalton at (336) 906-5105 or tdalton61@gmail.com.
FRIDAY
Mahjongg Fridays at the Marsh Grille- Parlor at 1:00 PM. Please contact Michelle Silva at (703) 727-1071 for more information.
Monthly Groups: Duplicate Bridge Duplicate Bridge is held on the 2nd Thursday of each month at the Marsh Grille- Sunroom.
Everyone is welcome! Please contact Anne Bowers at (704) 365-1673 or by email at annesbowers@aol.com if you would like to play. Starting at 9:30 AM to 12:00 PM.
Book Club Book Club is held on the 2nd Thursday of each month at 11:00 AM at the ClubhouseBoard Room (3rd Floor). For more information, please contact Diane Maslowski at baily1948@yahoo.com or (843) 545-8727. Lunch will be pre-ordered from Marsh Grille. Party Bridge Party Bridge is held on the 1st Thursday of each month at the Marsh Grille Sunroom at 9:30AM. Please contact Carol McCann at carolmccann@yahoo.com for more information.
Birthday Lunch Thursday December 16th at the Beach Club Join us on the 3rd Thursday of each month for the Ladies Birthday Luncheon. We’re celebrating Birthdays with a fun gathering and a delicious lunch at the Beach Club! Members and guests are invited to the social gathering which begins at noon and the luncheon follows at 12:30 PM. Cost is $16 per person for the luncheon. Signature Bar is available. If you have never attended a birthday lunch, please let us know your birth date when you call. Call Dining Reservations (843) 546-2410 to make your luncheon reservation early.
Golf News
Golf Pro Shop: (843) 527-6000 Golf Shop Hours: 7:00 AM – 6:00 PM Range Hours: 7:00 AM – Dark
DeBordieu Days of Christmas Sale Friday, December 10th through Thursday, December 23rd
The golf shop will be hosting its “12 days of Sales” from December 10th through December 23rd . After the 23rd, the Golf Shop will have a straight 20% discount on Golf Apparel through the end of the year. Be sure to come and spend your shop credit before the end of the year! The following items will be on sale. Savings will increase as we get closer to the 12th day, however, be careful how long you wait as the sale is on in-stock items only! Men’s Golf Shirts up to 40% Off, Ladies Golf Shirts up to 40% Off Men’s Shorts 50% Off, Ladies Shorts 50% Off Men’s Outerwear up to 40% Off, Women’s Outerwear up to 40% Off Children’s Clothing up to 40% Off All Equipment up to 20% Off In Stock Shoes up to 30% Off Closeout Closet Items 50% Off Items will be added to the $20 table each day!
Christmas Eve Shotgun Friday, December 10th through Friday, December 24th - 9:00 am Shotgun Start - Make your own foursome! This will be the only play offering on Christmas Eve. The Golf Shop will close at 2:00 pm. Please call the Golf Shop to sign up. 843-527-6000 *The Golf Shop and Golf Course are closed on Christmas Day*
Grip Check and Clubface Alignment
Tip from the Pro Matt Williams, PGA Director of Golf
Grip Check and Clubface Alignment Over the years, I must say the number one problem I see in golfers who are struggling with their swing is a faulty grip. Often a player will self-diagnose that they are over-the-top, and they are correct, but they cannot fix the problem. Upon a first look it becomes quickly evident to me that a weak grip has led to an open club face. The open clubface then causes a chain reaction of hanging back on their rear foot and swinging the club over-the-top. As instructors we call the faulty learned movements, “compensating moves”. Often, a simple grip change unlocks a golfer’s ability to make the changes they have tried to fix for so long. This being said, the next time you set up to hit a golf shot give yourself this quick check-up on your grip and clubface alignment. (right-handed view) 1. As you look down, you should see two knuckles of your left hand 2. Both V’s formed between your thumb and forefinger should be parallel to each other and pointing somewhere between your chin and right shoulder. 3. Clubface alignment – The toe of your golf club should not be in front of the heel. A clubface that is square appears to be slightly open. Now, to fix your set up, apply these tips in reverse order: Clubface alignment first, then place your hands on the club and build a solid grip. A neutral grip and square clubface are not the only way to hit good golf shots but certainly a starting point for being able to build a repeating swing. Please reach out to the Professional staff if you wish to see if your grip could be holding you back from playing better golf.
Upcoming Events December January
Wednesday Saturday Saturday
12/1 DLGA Closing 12/25 Christmas Day– Course Closed 1/1 New Year’s Day Course Open for Play
ladies member guest 2021 “Scottish Highlanders” – 1st Place
Public Safety Appreciation Golf Tournament On Monday, November 1, 2021, DeBordieu Club and the DCCA once again proudly hosted the Public Safety and Appreciation Golf Tournament. This tournament was started after 9/11 to honor and support our local first responders for their hard work and everything they do to keep our community safe. This year’s event had over 100 players participate in 18 holes of golf, followed by a banquet in the colony room. We’d like to thank the DCCA for their continued support and sponsorship of this event. Finally, a big thank you to all those who participated and those who didn’t who continue to protect our community on a daily basis.
Tennis & Fitness Shop Hours: Monday – Saturday 8:00 AM – 5:00 PM Sunday 10:00 AM – 5:00 PM Courts Open Daily at 9 AM, weather permitting. Like us on Facebook: DeBordieu Tennis & Fitness Club Twitter: @debordieutennis
December Tennis & Pickleball Schedule Monday Cardio Tennis – 10am Tuesday Stroke of the week – 10am Friday Cardio Tennis – 10am Saturday Tennis Mixer – 10am Sunday Pickleball Mixer – 2pm (Call to sign up for all clinics and mixers)
Tennis & Fitness Club Phone: (843) 546-9408
December Fitness Schedule Monday: 8am-Cardio Core Fusion 9:15am-Yoga 10:30am-Body Pump Tuesday: Wednesday: 9:15am-Yoga 10:30am-Body Pump Thursday: Pilates Plus Friday: 9:15am- Restorative Yoga 10:30am-Body Pump
6 Tips to master your doubles game
Tip from the Pro PTR Professional Punsisi Dayaratne
1. Chat with your partner before the point begins. Talk about aiming, positioning and strategies. Be sure to position yourself in the correct place on the court before the point starts. 2. Anticipate where your opponent will hit the ball. Pay attention to which side of the court they are hitting on. When player hit on their right side, they tend to pull the ball to the left and when hitting on their left side they tend to pull the ball to the right. It makes no difference whether they’re right or left-handed. 3. Hit the ball to the opponent who’s standing where you’re standing. If you are on the baseline, hit the ball to the baseline player on the opposite side. If you are at the net, hit the ball to the net player on the opposite side. 4. When at the net, move like the ball is a magnet. When at the net and the ball is behind you, be sure to look at the opposing net player since they’ll be the first opponent who can hit the ball at you. 5. Move left and right with your partner to help cover 100% of the court 100% of the time. 6. When you successfully lob your opponent be sure to quickly move to the service line as a team. When you are lobbed and need to switch be sure to move back diagonally into no-mans land or the baseline.
December Events – Call to Sign up Tennis Interclub vs Wachesaw December 4th 10am
Ladies Pickleball Doubles Fall Classic December 11th Tennis & Pickleball Christmas Mixer December 18th (Ugly Sweater competition)
Comments from a former DeBordieu Junior Tennis player Joe Phelan: I’ve played tennis at the DeBordieu Tennis and Fitness Club from the start of my tennis journey; when it was just the DeBordieu Tennis Club. My tennis journey started off with the red/foam ball clinics, then progressed into orange ball clinics, and finally into yellow ball clinics. The tennis club was almost like a second home to me. I’ve had several different impactful coaches throughout my tennis journey who have all played a part in helping me achieve my goals to play college tennis. The most impactful coach for me was Coach Pun, from our first lesson to our last we worked hard. From the beginning, Coach Pun let me know what I needed to do to play college tennis. His coaching and expertise played a huge role in getting me to where I am today which is playing tennis for Belmont Abbey College! I can’t say thank you enough to Coach Pun and the DeBordieu Tennis community for everything they’ve done to help me achieve my tennis goals. Go Crusaders! Raise the Red! Sean and Lisa comments: DeBordieu has had some great tennis pros since we joined the Club in the late 90s. While each pro has had a positive impact on Joe’s development, Coach Pun came along at just the right time. I’ve always asked the pros to make Joe work and not treat him with kid gloves. Coach Pun was more than happy to oblige. I know that Joe’s development in high school was a direct result of Coach Pun’s hard work. We appreciate everything Coach Pun and the DeBordieu tennis community have done to help Joe make his dreams become reality.
Looking to Improve Your Overall Health? Try a Cardio Core Fusion or Pilates Plus Group Fitness Class Regular exercise is one of the pillars of healthy living Regardless of your age or medical history, it is never too late to start an exercise program (specifically a group fitness class). So how does exercise improve your health? Illnesses can be avoided or minimized with a regular exercise program. A sedentary lifestyle is one of the 5 major risk factors for cardiovascular disease. Cardiovascular disease is our nation’s number one killer and, in most cases, preventable: along with type 2 diabetes and osteoporosis. The benefits of exercise: • Improves cardiovascular health - lowers blood pressure and decreases the risk of atherosclerosis. • Helps control body weight. • Protects against a variety of diseases. • Contributes to a healthy immune system. This may reduce your chance of getting a cold, the flu, or other virus’s. • Improves strength, endurance, flexibility, and balance. • Promotes better sleep. • Improves your mood - reduces anxiety, enhances self-esteem. • Improves socialization. • And it’s FUN. And yet, every day we are drawn to that couch, and have the same excuses to not exercise: “not enough time in the day; too tired; it’s too hot (or cold)”; “I don’t like to exercise; it hurts.” So how do you motivate yourself ? • Come to the fitness center and try a group exercise class like Cardio Core Fusion or Pilates Plus. • Classes are modified for most fitness levels. • These classes are about a “smart” workout that improve functional fitness. • Exercising with a friend or with a group is more motivating (promotes exercise adherence). Cardio Core Fusion class is all encompassing – combining aerobic conditioning, body sculpting, pilates based core strengthening, balance strategies, and gentle stretches for improvements in flexibility. It is a fun workout that utilizes weights, bands, balance discs, physioballs and body weight for a more functional workout. Mondays, 8:00 am. Pilates Plus class is based on The Pilates© method of body conditioning that uses a unique system of stretching and strengthening exercises. Exercises that were developed over ninety years ago by the German athlete and nurse, Joseph H. Pilates. Pilates strengthens and tones muscles, improves posture, provides flexibility and balance, unites body and mind, and creates a more streamlined shape. Pilates Plus provides a series of exercises to help balance the body, improve ease of motion, and promotes mental and physical harmony. Pilates Plus is a FUNCTIONAL exercise program because the body is worked in integration instead of isolation. Modified for most fitness levels. Thursdays, 8:30 am.
On Saturday, October 23rd at 12:00PM, The DeBordieu Tennis & Fitness facility hosted an outdoor memorial honoring Dennis Brachna. A tree was planted in his memory as well as a plaque to keep his legacy forever here at DeBordieu. We would like to thank all who came out to celebrate his life, and shared wonderful memories we had here with Dennis.
Dream Weddings at DeBordieu Club
The following members celebrated their weddings with us in October
Rachael & Woody Liles (10/2)
Wedding with ceremony in the Courtyard and Reception in Live Oak Lane. They also celebrated with a Rehearsal Dinner & Party in the Pavilion. Woody is the son of Jock & Betsy Liles.
To book any of our wonderful locations for your next special event, please contact Kelly Jones! Kelly Jones • Director of Catering, DeBordieu Club • (843) 527-6010 • Kelly@debordieuclub.com https://www.facebook.com/WeddingsAtDeBordieu • www.instagram.com/debordieu_weddings
Farrell & Kian Azarnoush (10/15)
Wedding with a ceremony in the Courtyard and Reception on the Marsh Front Lawn. They also celebrated with a rehearsal dinner and party on the Blue Heron Deck. Farrell is the daughter of Jay & Paula Irons.
Photos by Pasha Belman Photography
Meredith & Seth Holden (10/9)
Wedding with a ceremony in the Courtyard and Reception in the Clubhouse. They also celebrated with a Bridesmaids Luncheon in the Sunroom and a Rehearsal Dinner at the Blue Heron Deck. Meredith is the daughter of Jim & Valerie Burruss.
Photos by Wayne’s View Photography
Who let the dogs out? Farrell & Kian’s dog Aubi and Rachel & Woody’s dog Winston took part in the wedding celebrations.
908 Bonnyneck Drive Georgetown, SC 29440
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