Happenings
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Q U A RT E R LY P U B L I C AT I O N
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Fall 2019
THE FOOD ISSUE
HA I G P O I NT | FA L L H A P P EN I N GS
Happenings from the Chief It was another beautiful Haig Point summer. Our community celebrated the summer holidays with bands, parties, and tournaments. We enjoyed the sun, sand and water. Family memories were made at weddings and barbecues. We were even spared major damage from Hurricane Dorian.
As you may know, our community is not just a fantastic place to live – it is great place to work! Haig Point Club and Community was awarded The 41st Best Place to Work in South Carolina. We are proud that from over a thousand applicants, we are the only hospitality company to be listed within the Top 100. The criteria for the award included employee opinions, benefits packages, and working conditions.
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We are happy to report that Haig Point is having another successful year and that we expect to finish the year on budget. Haig Point’s number of single family home sales is up 25% compared to the same period in 2018. Year-to- date, Premier Properties by Haig Point, our Club-owned real estate company, has a total sales volume is $10.01 million with an additional $2.86 million under contract. We have sold 6 National Memberships with several more pending.
This fall is busy with Haig Point’s annual golf tournaments. The Mixed Invitational Tournament will be held October 3rd through October 5th. The Club Championships will be October 19th and 20th. The Signature Course will be closed
FAL L HAPPENI NG S | HA IG P OIN T
for overseeding October 21th through November 4th to prepare our amazing golf course for excellent playing conditions in the cool season. The Annual Haig Point ProAm will be November 11th-13th. I encourage you to play and enjoy the premier Haig Point golf experience.
In the last Happenings, I introduced The Haig Point Foundation. They have since received their 501c(3) tax exemption status from the IRS. The Foundation has already raised almost $40,000 from Founding Member contributions and the inaugural golf tournament. Please continue to support their initiatives by attending the October 18th-20th Vibes & Tides event and the November
10th “Art Sale and Fine Wine & Rare Spirits Auction.� Watch for The Monte Carlo Casino Night coming in February 2020. This issue of the Happenings Magazine features our Food and Beverage Department. At Haig Point we have some of the finest dining experiences available in the Lowcountry. From our traditional Labor Day Lobster Boil to the newly created Calibogue Club menu, we have options suited to everyone in the family. Come enjoy our venues and our fabulous new culinary delights. Thank you for making this a great Haig Point Summer. I look forward to seeing you at our many fall events.
DOUG EGLY
Chief Executive Officer
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HA I G P O I NT | FA L L H A P P EN I N GS
A WARM WELCOME TO HAIG POINT’S NEWEST MEMBERS! SIGNATURE MEMBERS Jessica & Timothy Engram
| SIG |
Atlanta, Georgia
Dru & Wally Cairns
| SIG |
Waynesboro, Pennsylvania
Jenny & Benjamin Farmer
| SIG |
Knoxville, Tennessee
Cindy & Dave Sandefer
| SIG |
Goshen, Connecticut
Ann & Nelson Flynn
| SIG |
Madison, Wisconsin
Phyliss & Edgar Hansell
| SIG |
Park Rapids, Minnesota
Patricia O’Neil
| SIG |
Chicago, Illinois
Kristen & Kyle Mercer
| SIG |
Waxsaw, North Carolina
Stephanie & David Anderson
| SIG |
Nevada, Iowa
Elizabeth & John Schuppenhauer
| SIG |
Canandaigua, New York
Kimberly & Brian Maduri
| SIG |
Daufuskie Island, South Carolina
Julie Smalley & Larry Zehfuss
| SIG |
Littleton, Colorado
Yenette & Richard Manley
| SIG |
Fort Mill, South Carolina
Carol & James Martin
| SIG |
Harbeson, Delaware
| SIG |
Clarendon Hills, Illinois
Connie & Abe Cornish
| NAT |
Edmond, Oklahoma
Angela & Michael Moon
| NAT |
Buena Vista, Georgia
Elizabeth & Span Laffitte
| NAT |
Columbia, South Carolina
Michael Straine
| NAT |
Fairhaven, New Jersey
Erin & Kevin Straine
| NAT |
Rumson, New Jersey
Barbara & Kevin McCallion
| NAT |
Daufuskie Island, South Carolina
Molly & Bradley Pierce
NATIONAL MEMBERS
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JOIN US FOR A WEEK OF
THURSDAY OCT 24TH
Halloween Movie on the Lawn
FRIDAY OCT 25TH
Halloween Drinks and Divots
SATURDAY OCT 26TH WEDNESDAY OCT 30TH THURSDAY OCT 31st
7 PM | Tabby Lawn | Complimentary Family-friendly movie. Bring blankets and chairs or watch from your cart - drive-in style. The Burger Boat will be at the Dock 5 - 8 PM. Gluten-free and vegetarian options will be available.
3:30 PM | Signature Course | $5 per player 4-Player Step-A-Side Scramble Cocktails & scoring during Happy Hour at the Calibogue Club following Play
Fall Festival benefitting Daufuskie Island Elementary School 3 PM - 6 PM | Helmus Community Center Food, Games, Silent Auction and lots of FUN!
Halloween Family Night
5 - 9 PM | Calibogue Club | $19.95++ per adult | Kids 12 and under eat FREE with paying adult Spooky menu, pumpkin decorating, build-your-own-smores. Free Trick-or -Treat bucket for all kids in costume!
Halloween Party
5 - 8 PM | Mansion | $19.95++ per adult | Kids 12 and under eat FREE with paying adult Buffet dinner, group photo and Trick-or-Treating at the Plantation Homes 6 - 8 PM Adult party with buffet and costume contest
Vibes & Tides is Daufuskie Island’s newest culinary event, offering the exclusive amenities of Haig Point with the perfect blend of food from around the country. Meet and taste the very best from award-winning chefs, tastemakers, winemakers and more. Gather with friends as you take an indulgent tour of an Island rich in history and southern culture. Join us for amazing meals, unforgettable settings and one of the Island’s most treasured traditions - you will celebrate the culture that has endured, the beauty of the land and the grace and hospitality of the people of Daufuskie Island - all in one memorable weekend. Vibes & Tides benefits the Haig Point Foundation a 501(c)3 organization. The Foundation’s mission is to engage Haig Point members in supporting Daufuskie Island through preservation of green space, community enhancements and other special needs. In accordance with our Mission, The Haig Point Foundation is committed to assisting Daufuskie Island non-profits with their vision. This event is important in reviving the historical significance of Daufuskie Island. We are eager for guests to develop a passion for the heritage and culture found only on this special island.
Vibes & Tides is a three-day culinary event that will change and inspire you
October 18-20, 2019
October 18-20, 2019 A once in a lifetime opportunity to experience an exciting weekend of culinary excellence, with all-inclusive beverages and music. Presented by Haig Point on Daufuskie Island, for only 250 very lucky guests!
Beach Vibes, Friday, October 18, 2019 A magical, oceanfront evening with music, drinks and local all-star chefs!
Andrew Carmines Hudson’s Seafood House on the Docks
Clayton Rollison
Lucky Rooster Kitchen + Bar and Lucky Rooster Market
Orchid Paulmeier One Hot Mama’s
Tim Nelson Whiskey Room
Taylor Griffin Haig Point
Brandon Carter FARM Bluffton
*Additional chefs/restaurants may be included in Beach Vibes
Heaven Blue Dinner, Saturday, October 19, 2019
A wine paired, five-course Lowcountry dinner, from nationally acclaimed, James Beard Foundation award-winning chefs and the country’s leading Gullah-Geechee culinarians. In addition, guests will receive souvenir glasses, autographed cookbooks, after-dinner music, nightcaps and desserts.
BJ Dennis
Sallie Ann Robinson
Roosevelt Brownlee
Matthew Raiford
Charleston, SC
Alexander Smalls
James Beard Foundation, Award-Winning Chef/Author Grammy Award & Tony Award-Winning Opera Singer
Sponsored By
Mashama Bailey
James Beard Foundation, 2019 Best Chef Southeast Executive Chef/Partner, The Grey, Savannah, GA
Savannah, GA
Daufuskie Island, SC
Brunswick, GA
Other weekend events include a VIP Wine Tasting, Island Experiences and Sunday Brunch Before Boat. Please visit DaufuskieIslandVibesandTides.com for additional information.
DaufuskieIslandVibesAndTides.com
Tickets available with round-trip access to and from Haig Point and on-island transportation to and from event venues. Portion of Proceeds will benefit the Haig Point Foundation
Limited Tickets Available Individual and weekend packages
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Lowcountry CUISINE WHERE IS THE LOWCOUNTRY? fig
The Lowcountry can mean different things to different people, but technically it
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refers to a geographic region spanning from Georgia’s Savannah River all the way up north to the Pawleys Island area in South Carolina. This area is understandably named the Lowcountry because it is an approximately 80-mile stretch of lowelevation land and is known for features like salt marshes, moss-draped oaks, and old plantation homes. The Lowcountry is identified as much by its character as a precise spot on the map. You’ll know it when you see it: saltwater and marshlands thick with spartina grass; live oaks and Spanish moss; sweetgrass baskets and rich Gullah culture; she-crab soup and shrimp-and-grits and all kinds of seafood deliciousness over rice; raised houses with deep porches and tall shuttered windows; pluff mud and palmettos. Bounded by the Atlantic on one side and the Savannah River on the other, the Lowcountry is one watery place, and the marshlands and sea islands
f i g 0 1 Shrimp and Grits
that buffer the mainland coast from the throes of the Atlantic make for the kind of vistas that will have you reaching for a glass of sweet tea and seriously
considering relocation. WHAT DOES HAVE TO DO WITH FOOD? Lowcountry cuisine is the cooking traditionally associated with the South Carolina Lowcountry and the Georgia coast. It is notably farm-to-table and creates a fusion of local and seasonal ingredients. While it shares features with Southern cooking, its geography, economics, demographics, and culture push its culinary identity in a different direction from regions above the Fall Line (the area where a coastal plain and upland region meet). With its rich diversity of seafood from the coastal estuaries, its concentration of
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a
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Lowcountry Boil: a.k.a Frogmore Stew. Heirloom potatoes local shrimp, sausage and fresh corn, boiled in water with creole spices. Shrimp and Grits A staple consisting of grits, sometimes cheese, or a gravy and fresh shrimp.
f i g 0 2 Crab Cakes
0 4 in Charleston and Savannah, and a vibrant African cuisine wealth influence, Lowcountry cooking has strong parallels with New Orleans and Cajun cuisine. While it shares features of Southern cooking, it incorporates a diversity of local seafood, produce and
Crab Cakes Using an ancient technique these are popular in areas where Blue and Stone crab are plentiful. Red Rice Red rice, a Gullah-inspired dish, is tomato based, with warm spices and smoky flavor, often featuring shrimp or sausage.
native spices The geography is also a critical factor in distinguishing the region’s culinary identity from interior areas of the South. The rich estuary system provides an abundance of shrimp, fish, crabs, and oysters that were not available to non-coastal regions prior to refrigeration. The marshlands of South Carolina also proved conducive to growing rice, and that grain became a major part of the everyday diet. The development of Lowcountry cooking reflects the region’s changing fortunes. Based on the bounty of the native habitat—quail, ducks, wild turkeys, venison, clams, crab, oysters, fish of all sorts, rice, corn, tomatoes, wild figs, blackberries, and more—it borrowed and adapted dishes from early English settlers, as well as from French Huguenots, Sephardic Jews, Caribbeans, and from forcibly imported West Indian and West African slaves—who brought not just ideas about cooking but actual seeds for planting. This combination of culinary traditions has distinguished Lowcountry cooking from the more general category of Southern cooking.
Pimento Cheese The South Carolina favorite is a spread made with sharp cheddar cheese, pimentos, salt, pepper, and mayonnaise. These ingredients are blended into a paste. She-Crab Soup Soup with a consistency similar to bisque that contains milk, crab stock, Atlantic Blue Crab meat, crab roe, and dry sherry. Aptly named for the fish eggs that are used to add a delectable flavor to the dish.
A
Profile in
Flavor A chat with Haig Point’s Executive Chef, Taylor Griffin, and how Daufuskie Island has always been home.
FAL L HAPPENI NG S | HA IG P OIN T
How did you get to Daufuskie?
Favorite adult beverage?
I’ve been coming to Daufuskie Island
I love a good bourbon. I’m also a big
my entire life. My Great Grandfather
fan of different craft beers. I usually
worked for Union Camp (International
stick with an IPA, but I’m pretty open
Paper) and my Great Grandmother was
to most different varieties. My favorite
the light house keeper at one point.
local brewery is Southbound from
My Grandmother, Ammie Brooks, was
Savannah.
born on the Island and went to school
What do you like to eat at home?
over here. I still have a good amount of
I usually eat a lot of rice and black
family still living on the island.
beans, or different pastas. I always
Where did you grow up?
Chef Taylor Griffin
I grew up in Savannah, GA. I was a member of the St. Peter the Apostle Catholic
Church
and
attended
Benedictine Military School. I studied Culinary Arts at the Culinary Institute of Savannah at Savannah Tech. Did you eat your veggies? I have always loved eating vegetables. Growing up, I was never a picky eater and I would always try something at least once, usually multiple times.
working the Grill and everything just kind of snowballed from there. Beth was a huge influence on me as a chef. I also had the opportunity to work with several talented chefs around Savannah who helped me grow professionally. What is your favorite kitchen equipment/ gadget? I’d have to say a good cast iron pan is my favorite piece of equipment. You can sauté or bake in it, it gives you the
When did you know you wanted to be a
best sear of any pan, and it makes pretty
chef?
good mallet if you need it.
My first, and overall longest, job
Favorite foods to cook with?
in restaurants was on Daufuskie at Marshside Mama’s. I started out bussing tables and bar backing, but I was always put to use prepping food in the kitchen as well. I always felt more comfortable in the back of the house and Beth Shipman, the owner and chef, could always use help. I eventually moved to
I love using fresh local seafood. If you have a nice piece of fish or some local shrimp, you can work in different flavors and make super elegant dishes, or you can just sauté it up with some lemon.
get a little excited when I go to the grocery store so I end up with too many different things so I try to experiment and make different sauces or pickles. I love breakfast foods too, so if I have a morning off, I’ll fry up some eggs and bacon. All-time favorite meal? I have had a lot of very fancy and elegant meals but nothing will ever compare to sitting in Granny’s kitchen eating Shrimp and Grits. It was nothing fancy, and it was super fatty but I have the best memories of driving around on Daufuskie, buying shrimp down at the dock, stopping by the beach, and then going home for dinner. Those were definitely some of my best memories. Least favorite food? Cauliflower. I really can’t stand it.
Either way you end up with a delicious
Join Chef Taylor at “Brunch Before
meal.
Boat” on October 19th during Daufuskie Island Vibes + Tides.
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Chef Taylor’s Crab-crusted Grouper Lemon Beurre Blanc over Creamy Grits This recipe is a personal go-to anytime I want a decadent, yet super-comforting seafood dinner. The quality of the fish and crab is important, and I recommend going to the Piggly Wiggly in Coligney. Hands down, they have the best seafood of any grocery store on Hilton Head. You can also find good quality grits, which are surprisingly hard to come by given that we are in the south. Most stores only carry instant or quick grits. These are “okay” in a pinch, but are no substitute for the real thing. Adluh Mills, Geechie boy, or Anson Mills are all great products. I use Adluh Grits from Columbia, South Carolina at Haig Point. For the Grits: ¼ cup stone ground grits ¾ cup fresh water* ¼ cup heavy cream Pinch of salt to taste For the Lemon Beurre Blanc: 2 cloves garlic- rough chopped 1 shallot – rough chopped 1 small handful parsley stems 1 ½ - 2 cups of drinkable white wine – chardonnay or sauvignon blanc. Boxed wine is fine 2 medium lemons – zest removed and reserved, juiced 2 tbsp heavy cream
For the Crab-crusted Grouper: 1 lb. fresh local grouper, skin removed, cut into 7-8 oz. filets – black, red, or snowy. ¼ lb. lump crab meat – picked through for shells ½ stick of butter, softened 1 clove of garlic – minced or put through a garlic press 1 tbsp fresh parsley – rinsed and chopped (save the stems) 1 lemon- zest removed and reserved, juiced Pinch of Cajun seasoning Salt and pepper – for the fish 1 stick cold butter
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Directions: Equipment needed: small pot for grits, medium to large
The fish should not stick to pan. If sticking to pan, add a
saute pan for fish, small cooking tray lined with foil, small fine
touch more oil, increase heat slightly, and use a pair of tongs
chinois to strain the sauce into a bowl
to wiggle it free without breaking the fillet. Once edges
To start, gather all mise en place.
of fish are browned, flip the fish. Do another hard sear for
Mix crab meat, softened butter, minced garlic, zest and juice
another 2 minutes, more if fish is thick. Remove fish from
from 1 lemon, parsley, and Cajun seasoning in a small bowl.
saute pan and set on foil lined cooking tray.
Reserve for later
Reduce heat on saute pan. Add garlic and shallot to the
Set water to a boil in pot. Add salt and grits. Stir and reduce
saute pan and stir until fragrant. Add white wine and lemon
temperature to low. Use a skimmer to remove any floating
juice to deglaze pan. Add parsley stems to white wine. Cook
pieces (chaff) and discard. Stir frequently. Once grits have
on low to reduce. Take the crab butter mixture and spread
begun to firm up and soak in most of the water, stir in heavy
evenly on top of fish using a spoon. Should be a Ÿ to ½ inch
cream. Continue to cook on low until grits are tender, about
thick on top fish. Place fish in the oven and bake until crab
18-20 minutes. Add more cream if grits become too stiff, but
butter is browned and crispy and fish is fully cooked, about 5
not enough that they are runny. Should be able to hold some
to 7 minutes. Add heavy cream to white wine pan mixture and
shape if put on a plate. Hold grits in pot until ready to serve.
reduce. Remove from heat. Whip in cold butter and lemon
While grits are cooking, preheat oven to 400 degrees and
zest until thickened. Strain sauce into bowl using chinois and
heat saute pan over medium high heat. Season fish filets, add
discard rest.
a 1 tablespoon of cooking oil to pan, and place fish in pan
To serve, place spoonful of grits in middle of plate. Place fish
once pan is hot and the oil moves easily but not smoking.
on top of grits, and spoon sauce on top of fish. Garnish with
Sear hard on one side about 2-4 minutes, depending on
lemon wedge and chopped parsley if desired.
thickness of fish. Test to make sure fish moves in pan easily.
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HA I G P O I NT | FA L L H A P P EN I N GS
Golf
HAPPENINGS Fall Golf Shop Hours of Operation: 7:30 am – 4:00 pm Tuesday – Sunday Practice Facility Hours of Operation: 7:30 am – Dusk Tuesday – Saturday Closes at 5:00 pm on Sundays
GOLF COURSE CLOSINGS Signature Course:
October 21st - November 4th
Overseed
FALL EVENTS MIXED INVITATIONAL
Thursday, October 3rd - Saturday, October 5th
CLUB CHAMPIONSHIPS
Saturday, October 19th - Sunday, October 20th
HALLOWEEN COUPLES DIVOTS & DRINKS
Friday, October 25th | 3:30 pm shotgun 4-Player Step-A-Side Scramble (Sign up as a couple, golf shop to pair) $5 per player | Cocktails & scoring at the Calibogue Club following play for Happy Hour
HAIG POINT PRO-AM
Monday, November 11th - Wednesday, November 13th
COUPLES DIVOTS & DRINKS
Friday, November 15th | 3 pm shotgun 4-Player Step-A-Side Scramble (Sign up as a couple, golf shop to pair) $5 per player | Cocktails & scoring at the Calibogue Club following play for Happy Hour
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Kris Kelley on #15 Signature Tee
FAL L HAPPENI NG S | HA IG P OIN T
GOLF SHOP HOLIDAY SALE
SATURDAY LADIES' GAME
Friday, November 29th - Saturday, November 30th
Tee times starting at 9:40 am. Sign up individually.
MEMBER-MEMBER MATCH PLAY
MERCHANDISE SPOT LIGHT
Friday, December 6th - Sunday, December 8th
Check out new arrivals from Peter Millar, Travis Matthew, Under Armour, FootJoy, Turtleson and many more. Newly added markdowns are now on the Sale Rack!
COUPLES DIVOTS & DRINKS
Friday, December 13th | 3 pm shotgun 4-Player Step-A-Side Scramble (Sign up as a couple, golf shop to pair) $5 per player | Cocktails & scoring at the Calibogue Club following play for Happy Hour
TUESDAY MEN'S DAY 9:00 am Shotgun. $20 cash entry fee. Sign up individually - Golf staff makes the pairings. Entry includes team game and individual skins game.
WEDNESDAY LADIES' DAY 9 Holers: Tee Times at 9:00 am and 9:10 am 18 Holers: Tee Times begin at 9:30 am
SATURDAY MEN'S GAME Tee times begin at 9:00 am every Saturday $20 cash entry fee. Sign up individually - Golf staff makes the pairings. Entry includes team game and individual skins game. Members may invite guests to join the game as well.
INSTRUCTION Men’s & Ladies Weekly Golf Clinics: Looking to improve your game and meet other Members in a fun, non-intimidating setting? The Golf Professional Staff will once again begin our weekly Men’s and Ladies Golf Clinics. The fee for each clinic is $30 and includes a complimentary cocktail following instruction. Men’s Golf Clinic: Every Wednesday from 2:00 pm - 3:00 pm Ladies Golf Clinic: Every Thursday from 2:00 pm - 3:00 pm
INDIVIDUAL 45-MINUTE LESSONS Michael Montanez, 1st Asst. Golf Professional $65 w/ Trackman $85 Series of 5 Lessons $260 Emma Schutz, 1st Asst. Golf Professional $65 w/ Trackman $85 Series of 5 Lessons $260
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HA I G P O I NT | FA L L H A P P EN I N GS
Golf
CO N T I N U E D. . .
INTRODUCING EMMA SCHUTZ, HAIG POINT’S NEW 1ST ASSISTANT GOLF PROFESSIONAL Hello! My name is Emma Schutz. I am originally from Chicago, IL but I have been in the Myrtle Beach area for the past five years. Upon arriving to Myrtle Beach, I attended the Golf Academy of America and worked at Wachesaw Plantation Club in Murrells Inlet as the Second Assistant Golf Professional for the past three and a half years. In my free time, I enjoy going to the beach, doing yoga, watching live music and exploring new cities. I am really excited and looking forward to this new chapter and opportunity of joining the team at Haig Point! I look forward to meeting and getting to know all the wonderful members in the beautiful community.
EMMA’S TIP: DON’T NEGLECT YOUR SHORT GAME PRACTICE Most of my lessons are how to hit the driver further. While this is essential to getting a good start to the hole, many will say that your second shot or your short game is what matters most. Did you know that over 60% of the shots taken on the golf course are from 100 yards or closer? Devoting more time to putting and chipping can have a big impact on lowering scores and taking pressure off of the longer clubs. “Drive for show, putt for dough.”
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FAL L HAPPENI NG S | HA IG P OIN T
Tennis FREE TENNIS LESSONS Leading off Play Tennis Month, the Back to Basics tennis clinic is complimentary to all Haig Point members. This clinic, which is held on Tuesdays from 10:00 am – 11:00 pm, is designed to teach those who have never played or who have not played in a while. Racquets will be provided. Contact the Tennis Center for more information.
CHEESEBURGER IN PARADISE ROUND ROBIN One of the most popular tennis events of the year, The Cheeseburger in Paradise Round Robin, is scheduled for Tuesday, October 15th from 3 - 5 pm. Following the tennis, a Caribbean-style cookout will be held at the Adult Pool. Entry is via haigpoint.com.
HAIG POINT TENNIS CLUB CHAMPIONSHIP Our annual Haig Point Tennis Club Championship will be held the week of October 28th - November 3rd. The tournament is divided into NTRP ratings and will offer play in singles, doubles and mixed doubles. Entrants will receive special welcome gifts; winners and finalist will receive great prizes. Contact the Tennis Center for more information and to register. Joanne Loftus
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HA I G P O I NT | FA L L H A P P EN I N GS
Tennis
CO N T I N U E D. . .
REINDEER ROUND ROBIN Our annual benefit for the Deep Well Fund will be held on Saturday, December 14th from 10:00 am - 12:00 pm at the awardwinning Haig Point Tennis Center. The entry fee will be a minimum $25.00 donation to the Deep Well Fund. Be sure to bring your favorite Christmas cookies for the cookie exchange following the tennis. Entry will be via haigpoint.com.
RETURN TO SENDER The return of serve should be a weapon, but too often we use it to return the serve and then begin the point. Use the tips below to turn your return into a weapon.
Lori Dickert
a. Make a split step that moves forward not just staying in the same spot b. Take away the servers favorite serve, make them hit their least favorite c. Notice where your opponent hits their very first serve of the match, that is usually their favorite serve and they will go there on big points.
Your Advantage Haig Point’s Tennis Newsletter
Want to keep in touch with everything going on at the Tennis and
receive our weekly newsletter, Your Advantage. Contact Ron Gwyn
Fitness Center? With all of our special events, USTA teams, and
at rgwyn@haigpoint.com to have your email address added to our
programs, the Tennis and Fitness Center is one of the busiest
distribution list.
spots at Haig Point. The best way to stay on top of everything is to
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FAL L HAPPENI NG S | HA IG P OIN T
PLAY TENNIS MONTH The Haig Point Tennis Center has proclaimed October is Play Tennis Month. All through the month of October, the Tennis Center will have unique and fun special events for all Haig Point members and guests.
TENNIS CLINIC SCHEDULE UPCOMING 2019 EVENTS
MONDAY Daufuskie Doubles Drills 10:00 am - 12:00 am
TUESDAY Match Play Drills Back to Basics
9:00 am – 10:00 am 10:00 am – 11:00 am
THURSDAY Intermediate Drills
10:00 am – 11:00 am
FRIDAY Cardio Tennis Hour POP Tennis
10:00 am - 11:00 am 2:00 pm - 3:00 pm
SATURDAY Weekly Round Robin
10:00 am - 12:00 pm
Cheeseburger in Paradise Round Robin October 15 Haig Point Club Championship October 28 - November 3 Reindeer Round Robin December 14
The Sport of a Lifetime
Tennis has been called the sport of a lifetime for good reason. It’s easy, fun and a great way to spend time with your friends. The Tennis and Fitness Center offers a great Back to Basics Program designed for the returning or new tennis players. Contact Ron Gwyn at 843.341.8114 for more details.
RON GWYN
Director of Tennis
rgwyn@haigpoint.com
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HA I G P O I NT | FA L L H A P P EN I N GS
Equestrian
HAY IS FOR HORSES
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FAL L HAPPENI NG S | HA IG P OIN T
But don’t forget about grass and grain too! While horses spend about
digested. This process acts as the horses’ personal furnace keeping
20 hours a day grazing on grass and hay, they may need a little help
them toasty from the inside out.
getting all of their calories, vitamins, and minerals on grass and hay
Even though horses eat so much it is important to think about how
alone. This is where a grain mixture called a concentrate comes in
often we need to feed the horses. Compared to their overall size,
handy. Typically, a concentrate may include things such as oats, barley, their stomachs are relatively small so it is best to feed them small corn, molasses and a variety of very important vitamins and minerals.
meals often. As mentioned earlier, horses graze up to 20 hours a day
When deciding how much to feed our horses we follow the guideline
so their stomachs should never be empty. Feeding grass or hay before
of feeding 1.5-2% of their body weight each day. So our biggest horse,
concentrates helps decrease stomach acid and prevents upset bellies.
Max who weighs about 2,000 lbs. would eat 40 pounds a day! While
Keeping your horse munching on forage and adding concentrates as
Nemo, our smallest horse, would only eat approximately 4.5 pounds
needed is the best way to keep your horse happy and healthy!
a day. Here at the Equestrian Center we feed hay three times a day
One of the most important things we can do to keep our horses
and they get grain twice a day if needed. During the summer months
healthy is to keep them hydrated! They must also have clean, cool
when grass is more abundant we can lower the amount of hay and
water available. Horses drink 5-10 gallons of water per day! Along
grain the horses are given because it is easier to maintain a healthy
with fresh water, we put salt blocks in each stall and pasture which
weight if grass is available. Through the winter months we add a fat
encourage the horses to drink throughout the day. If we notice that a
supplement and extra hay to meals. Adding extra hay during the cold
horse isn’t drinking enough water we can add extra water to their food
months increases fermentation in the horse’s hind gut where hay is
or even mix their favorite flavor of Gatorade into their water buckets.
04
fig
f i g 0 4 Nemo taking a relaxed approach to feeding time O p p o s i t e Joey snacks on a carrot-shaped cookie
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HA I G P O I NT | FA L L H A P P EN I N GS
favorite snack but overall they enjoy; apples, carrots, sugar cubes, fig
05
peppermints, and horse cookies. Some horses even enjoy bananas! The most important things to remember when feeding treat to horses is moderation and safety. Sometimes horses may mistake our fingers for carrots so it’s important to feed the horses properly. Simply lay the treat in your palm while keeping your hand flat and fingers together. This allows the horse to gently lip the treat from your hand. Alexa Clark, Equestrian staff | BA Equine Science
UPCOMING 2019 EVENTS Tack Store Open Monday - Saturday 9 am - 5 pm or upon request Ride ‘N Wine f i g 0 5 Raven enjoys grazing
Some horses are what we call easy keepers. This means that they may not need as many calories as other horses. It is important to keep horses at a healthy weight to prevent added stress on their joints. If we have a horse that may be a little on the plump side we will first decrease their grain. If that doesn’t make enough of a difference we may cut down their time on the grass pasture or we may put a grazing muzzle on them. You may have seen Nemo, our miniature horse sporting on of these while out in the pasture. This muzzle has a whole in the bottom to allow Nemo to breathe easily and drink plenty of
October 15 October 29 November 26 December 10
Fall Schooling Show October 12 Fall Pig Roast November 23 Deck the Stalls December 2 - 19
water. It just limits the amount of grass that he can eat and makes him work a little harder to get it. This allows Nemo to keep his regular routine and hang out with his buddies outside while maintaining his gorgeous figure! Many times people come to the barn to feed the horses treats and often ask what their favorite snack is. Some horses have a
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RACHEL ALLEN Equestrian Director
rallen@haigpoint.com
FAL L HAPPENI NG S | HA IG P OIN T
October
FOOD & BEVERAGE EVENTS
Saturda y, Oct . 5
OCTOBERFEST At the Beach Club Live music by John Creidler, craft beer tasting, fireside menu and a bonfire. From: 6:00 pm – 10:00 pm Price: $5 per person for beer tasting Music and bonfire are complimentary.
We d n es d a y, O c t . 1 6 PRIME RIB NIGHT At the Calibogue Club Our slow-roasted Black Angus prime rib dinner includes a house salad, baked potato, and vegetables du chef. Our à la carte menu will also be available.
Thursday, Oct. 10 LUNCH WITH THE ARTIST: BEN HAM
Monday, Oct. 7 PIZZA MONDAY: BIRTHDAY EDITION
At the Calibogue Club Plated lunch and presentation by local, wide-format photographer and gallery owner, Ben Ham.
At the Mansion Celebrate your neighbors’ October birthdays with pizza and cake!
Fri day, Oc t. 18 VIBES + TIDES: BEACH VIBES At the Beach Club Deck Interactive tastings with memorable local chefs and beverage experts
From: 5:00 pm – 9:00 pm Price: $26.95++ per person
From: 6:30 pm – 9:30 pm Price: Weekend or Individual Ticket required for admission
S un d a y, O c t . 2 0 VIBES + TIDES: BRUNCH BEFORE BOAT
We dne sday, Oct. 3 0 HALLOWEEN FAMILY NIGHT
At the Tabby Lawn lassic Southern brunch favorites and culinary stations From: 6:30 pm – 9:30 pm Price: Weekend or Individual Ticket required for admission
From: 5:00 pm – 8:00 pm
From: 12:00 pm – 3:30 pm Price: $25++ per person
At the Calibogue Club Spooky menu, pumpkin decorating and s’mores. Free trick or treating bucket to every child in costume. From: 5:00 pm –9:00 pm Price: $19.95++ per adult | Kids under 12 FREE with paying adult
Saturday, Oc t. 19 VIBES + TIDES: HEAVEN BLUE DINNER At the Clubhouse Extraordinary wine and cocktail pairings with each chef’s courses. From: 6:30 pm – 9:30 pm Price: Weekend or Individual Ticket required for admission
Thursday, Oc t. 31 HALLOWEEN PARTY At the Mansion Kids eat free buffet dinner 5 - 6 pm before Trick-or-Treating at the Plantation Homes 6 - 8 pm. Party continues for adults with a costume contest at 8 pm. From: 5:00 pm – 8:00 pm Price: $19.95++ per adult
Reservations are required for all dining events. Sign up via the Haig Point App, haigpoint.com or by calling 843.341.8150 pag e | 2 3
HA I G P O I NT | FA L L H A P P EN I N GS
Upcoming Special Events NOVEMBER AND DECEMBER
Check the member website at haigpoint .com for a complete list of events.
November
December
1/8/15/22/29 - Happy Hour 5 pm (Calibogue Club)
1/8/15/22/29 - Fried Chicken Sundays 3 pm (Grill Room)
3/10/17/24 - Fried Chicken Sundays 3 pm (Grill Room)
2 - Pizza Night: Birthday Edition 5 pm (Mansion)
4 - Pizza Night: Birthday Edition 5 pm (Mansion)
3/10/17 - Taco Tuesday 5 pm (Mansion)
5/12/19/26 - Taco Tuesday 5 pm (Mansion)
4 - Family Dining 5 pm (Calibogue Club)
6/27 - Family Dining 5 pm (Calibogue Club)
6/27 - Happy Hour 5 pm (Calibogue Club)
10 - Art Sale and Fine Wine + Rare Spirits Auction 7 pm (Clubhouse)
7 - Tree Lighting, Caroling + Dinner w/ Santa 5 pm (Clubhouse)
11/18/25 - Pizza Monday 5 pm (Mansion)
9/16/23/30 - Pizza Monday 5 pm (Mansion)
13 - Pasta Night 5 pm (Calibogue Club)
11 - Pasta Night 5 pm (Calibogue Club)
20 - Prime Rib Night 5 pm (Calibogue Club)
13 - Happy Hour: Lighthouse Lighting Cruise 5 pm (Ferry Dock)
28 - Thanksgiving Buffet 11 AM (Clubhouse) 18 - Prime Rib Night 5 pm (Calibogue Club) 20 - Happy Hour: Deck the Stalls 5 pm (Equestrian Center) 24 - Holiday Dinner Buffet 6 pm (Clubhouse) 25 - Calibogue Club and Club closed 31 - Clubhouse + Mansion New Year’s Eve Celebrations
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FAL L HAPPENI NG S | HA IG P OIN T
M E M B E R
C L U B S
+
A C T I V I T I E S
MONDAYS + THURSDAYS TABLE TENNIS
THIRD THURSDAY OF THE MONTH LADIES’ BOOK CLUB
4 - 6 PM | Helmus Community Center All skill levels are welcome - singles, doubles or mixed. Teaching sessions available to learn the game. Contact Alex Raducanu at alex.raducanu@yahoo.com or 978-8078503
September - May | Various Members’ homes Books are decided for the year by voting over the summer (both fiction and non-fiction). Everyone is invited. Email Joan DuPont if interested joandfski@aol.com
THURSDAYS AMERICAN MAH JONGG Ongoing - 9 AM | Mansion All are welcome. No charge to play. Members are encouraged to bring American Mah Jongg sets if they have one.
TUESDAYS + THURSDAYS WATER AEROBICS Spring/Summer mornings - Time varies | Adult Pool All welcome, no charge. Work out at your own pace. Text or email Barb Heenan with questions or info: barbheenan@yahoo.com (412)973-7193.
MONDAYS + TUESDAYS BOCCE LEAGUE Fall and Spring afternoons | Tabby Lawn Begins March 18th - All are welcome: Mens, Womens and Mixed teams. All levels of play.
TUESDAYS UKULELE GROUP Winter months - From: 3:30 - 5:00 pm | Mansion No experience necessary. Ukes and music provided. Play, sing, listen - big fun!
DANCE CLASSES See website for locations, dates + times Through 2019 – Learn to dance with Gene Palermo. Open and free to all experience levels. No partner needed.
WEDNESDAY, OCTOBER 23RD INAUGURAL BOURBON WOMEN MEETING 7:00 pm | Home of Terry Hendricks - 33 Freeport Drive To gather women around Our country’s only native spirit while engaging in exploration of the chemistry and nuances of this finely crafted dark spirit. As well as to impart an educational element with each gathering. Going forward we as a group will be taking trips off island to expand our knowledge and experience of all bourbon has to offer in the low country as well as in Kentucky, which is the home of the Bourbon Trail and the Urban Bourbon Trail. Please RSVP to Terry Hendricks at 502-558-5037 OR Godzgirz@gmail.com
www.bourbonwomen.org
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HA I G P O I NT | FA L L H A P P EN I N GS Real Estate Marketing Update By Adam Martin
Fall
M A R K ET I N G U P D AT E
The number of residential single-family home sales is up 25% in 2019 versus the same period in 2018 (20 vs. 15) with a total sales price volume of $9.17 million, a 12% increase. Plantation Home sales have seen the biggest surge with six (6) sold year-to-date, a 50% increase. The average sales price per square foot of residential single-family homes is $154 in 2019 versus $158 during the same period in 2018.
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FAL L HAPPENI NG S | HA IG P OIN T
There has been one (1) resale and two (2) club-owned lot sales from
Home Site Sales Incentive on club-owned properties has been
January through August for an average sales price of $156,667. Another
instrumental in our sales process, helping us close more lots at higher
four (4) club-owned lots are under contract with an average sales price
prices. As a reminder, the program gives new members a five-year
of $88,750. Over the same period in 2018 there was a total of six
period of reduced membership dues while they design and build their
(6) resale and club-owned lot closings with an average sale price of
Haig Point dream home. You can visit haigpoint.com/homes/special-
$58,917.
offer for more information.
We have six (6) homes under construction at Haig Point with another three at various stages of the design, approval and/or permitting process. The Southern Living Home Collection at Haig Point has received significant attention. We currently have a club-owned lot under contract with the buyer electing to use a Southern Living Home
Furthermore, in 2019, our team has sold six (6) National Memberships
Plan. We will continue to work with the Architectural Review Board
with several promising prospects in the pipeline. Currently, we have
(ARB) on approving home plans for proposed construction listings.
27 National Members. Three National Members have purchased property since the program’s origination in 2016. Our club-owned real estate agency, Premier Properties by Haig Point, has amassed a total sales volume of $10.01 million, with another $2.86 million under contract. We are confident that we will reach our $15 million goal which will generate over $400,000 in commissions for the club. If you need representation for a real estate sale or purchase please inquire with our broker-in-charge, Ryan Dillingham, by emailing rdillingham@haigpoint.com or calling (843) 341-8110.
We are half way to our 2019 goal of ten (10) Signature Memberships sold from club inventory, with another one (1) under contract. The
ADAM MARTIN Director of Marketing
amartin@haigpoint.com
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www.haigpoint.com