BDR August Newsletter 2023

#BlackDiamondRanchFL | blackdiamondranch.com BLACKDIAMOND AUGUST 2023 STAY CONNECTED

MEETOURTEAM

GENERAL MANAGER

Chris Major cmajor@blackdiamondranch com

352-414-5080

DIRECTOR OF GOLF

Dave McQuade, PGA Master Professional dmcquade@blackdiamondranch com

352-746-3446

MEMBERSHIP DIRECTOR

Yacine Kermouche ykermouche@blackdiamondranch com

352-234-8855

GOLF COURSE SUPERINTENDENT

Ben Noland

bnoland@blackdiamondranch com

352-746-0404

ACCOUNTANT

Michele Benson

mbenson@blackdiamondranch.com

352-746-0254

FOOD AND BEVERAGE DIRECTOR

Stacie Hein

shein@blackdiamondranch com

352-204-1221

EXECUTIVE CHEF

Javier Mendez

jmendez@blackdiamondranch com

352-746-3449

GOLF COURSE SUPERINTENDENT

Josh Wentzell

jwentzell@blackdiamondranch.com

352-746-0404

DIRECTOR OF SALES

Cherri Shepard

chall@blackdiamondranch com

352-453-5454

DIRECTOR OF CONSTRUCTION

Jeremy Onorato

jonorato@blackdiamondranch com

352-586-9986

GENERALMANAGERMESSAGE

GENERAL MANAGER Chris Major

Dear Club Members,

I hope this letter finds you well. I wanted to take a moment to express my sincere gratitude for the overwhelming well wishes and support that I have received over my first few weeks.

In my experience, a vibrant club has four healthy and successful pillars They are Grounds Conditions, Golf Operations, Food and Beverage, and Lifestyle/Communications I am grateful to be surrounded by dedicated associates who are committed to making a positive impact in each of these pillars We will do our very best to make decisions that will be in the best interest of the entire membership base

In addition to the wonderful news from David McDonald, president of Escalante Golf, introducing Michael Pierce as our Regional Vice President of Agronomy, who will lead our multi-year golf course renovation, I am excited to announce a few adjustments to our other pillars Looking ahead, we are excited to partner with our member-led committees in developing programming and improvements in all pillars for the upcoming season

Food & Beverage - We will introduce programming modifications that will begin on Tuesday, 8/8 and will include the following new “Smart” and casually elegant line-ups:

Breakfast from 8am-11am, Tuesday-Saturday (Sundays will have an all-day brunch menu from 8am-3pm.)

Happy Hour will move to Tuesday, Wednesday, and Thursday from 4pm-6pm accompanied by a small bites menu

The Tuesday elevated dinner service will now be offered on Friday and Saturday nights from 5:00pm-6:30pm

*Reservations strongly encouraged

The last Friday of the month will be a signature “themed” buffet from 5:30pm-6:30pm and entertainment from 6:30pm-8:30pm You won’t want to miss the first one on Friday 8/25 “A night in Tuscany” Italian buffet from 5:30pm-6:30pm featuring a “Dueling Piano” show from 6:30pm-8:30pm *Reservations required

Golf Operations - We are evaluating all daily processes, rules, and regulations We will strive to make the necessary changes and improvements to ensure we are delivering a consistent and user-friendly playing experience, as well as executing fun and inclusive competitions We will be adding additional PGA staff in early September

Lifestyle and Communications - We will ask our leaders deployed in each pillar to do a better job in posting pictures of our projects, social activities and pertinent information on the website and mobile app We have partnered with Tony’s produce in Crystal River to bring his farmer’s market to Black Diamond (Clubhouse parking lot) one Saturday morning per month beginning August 19th through October and if things go well, we will expand that to twice per month for November through April

I invite you to visit our website or mobile app where you can view the new menus, timelines of service, and stay updated on the latest news. Please don’t hesitate to reach out to me if you have any questions or I can help you or your family in anyway.

On behalf of myself, and Joel Paige, we are grateful for your continued support and hope you are as excited as we are for the next chapter at Black Diamond Ranch

Warm regards,

Chris Major General Manager

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MEMBERSHIP

MEMBERSHIP UPDATE

Yacine Kermouche

As we enter August, we would like to update our membership on the fantastic things our membership accomplished in August We added some amazing new members and we look forward to our existing membership welcoming them to Black Diamond Ranch We would also like to thank all members for submitting new member referrals and encourage you all to continue to do so! If you have any prospective members you would like to refer, please email: ykermouche@blackdiamondranch.com

PAGE 4

"FROM THE GOLF SHOP TO THE FAIRWAY"

Dave McQuade

While things have slowed down here at the Club, we have been busy preparing for the upcoming season, featuring tournaments you will enjoy. A complete list of events is listed on our new Black Diamond Website, and each event listed will allow you to not only view the details, but sign-up as well This is all being done to make the website more user-friendly and easier to navigate through

The Ranch Course project is coming along well, and by November we should have it playable and in great shape.

For those of you up north for the summer, I will be happy to give you a tour of the project when you return You will be amazed at the difference For the time being, the club will be sending out drone videos of the various stages of the project.

GOLFUPDATE PAGE 5

The Summer Classic August 5th & 6th Quarry Course

Team Event Member Appreciation Days

will be 2 in August

2nd

23rd

2-Person

There

August

Upcoming August Events

FOOD&BEVERAGE

Javier Mendez

Homemade Cannolis

Shells:

-2 cups all-purpose flour

-1 tablespoon granulated sugar

-1/4 teaspoon kosher salt

-1 tablespoon plus 2 teaspoons unsalted butter, cut into small pieces

-1 egg yolk

-1/2 cup dry white win

Filling:

-2 cups ricotta cheese, preferably whole milk

-3/4 cup powdered sugar

-1 teaspoon ground cinnamon

-1/4 teaspoon allspice

-1/4 cup heavy cream

-1/4 cup small semisweet chocolate chips

-1 lemon

-1 quart canola oil, for frying

-Flour, for rolling

-1 egg, lightly beaten, for egg wash

-Powdered sugar, for dusting

Directions:

In a large bowl combine the drained ricotta cheese, confectioners' sugar, 1/4 cup of the mini chocolate chips, vanilla extract, and orange zest (if using); mix well Using a spatula, carefully scrape the mixture into pastry bag fitted with a 1/2 inch open tip Use at once, or refrigerate until needed; filling can be made up to 24 hours in advance

When ready to serve, pipe the filling into one end of cannoli shell, filling shell halfway, then pipe into other end If you don't have a piping bag, you may spoon the filling into the shells Repeat with remaining shells

Place remaining mini chocolate chips on a small plate Dip each end of the cannoli into the chocolate chips, then lightly dust with confectioner's sugar Serve at once

CHEF RECIPE PAGE 9

CLUBNEWS

GOLFCOURSEUPDATE

AGRONOMY UPDATE

The Quarry and Highlands course has just completed another round of aerification. We have added command fertilizer to the fairways on the quarry and have seen a great response in the turf The Ranch Course is in full renovation mode with 3 through 7 having all new irrigation in the ground and the bunker renovation has seen bunkers reshaped and new liners and drainage in place On the back 13 through 17 has main line pipe new irrigation in the ground and 15 and 16 have new irrigation heads tee to green. Bunker renovation on these holes are under way as well.

PAGE 11

RETAILCORNER

RETAIL UPDATE

Dave McQuade

We have been given the green light to reduce our inventory, thus we will extending our “Buy One-Get One Free” promotion on Men’s & Women’s apparel into August! You will be the beneficiaries of the largest discounts of the year, while adding to your golf wardrobe!

We feature Peter Millar, Foot-Joy, Greg Norman, Puma, Adidas, Ahead, and more! In addition to apparel, all golf footwear will be 40% off. We invite you to come into the Golf Shop and see for yourself!