Friday 4pm-8pm
NEW MEMBERS
Mike & Kelly Perriccio – Social Member
HERITAGE PLUS+ INFORMATION
HERITAGE GOLF TEXT CLUB
MANAGER'S MESSAGE
By Rob Ciapanna
Our Palmetto Hall Kids Camp had a great first 3 weeks.
Although there is no camp the week of July 1, please continue to be aware that we will have between 10 and 15 children participating in various activities in and around the clubhouse, driving range, and pool from 9am-3pm Monday – Friday through August 2. Please use caution when in these areas.
We are excited to once again host the club’s annual July 4th cart parade and cookout. The parade starts in the member circle of the clubhouse at 11am. Prizes will be awarded for the most festive and creative decorated cart A poolside cookout will immediately follow from 12pm-3pm with music and kids’ entertainment provided by DJ Jay Thein Reservations can be made on the member portal. Come on out and meet Chef Derek and celebrate our nation’s Independence
It is with a very heavy heart that we wish our Golf Course Superintendent, Patrick Hensley, well as he embarks on the next chapter in his career Over the last 2 years, Patrick and his team have spent tireless hours working to revitalize our golf courses and it shows I think it is safe for me to say that the courses are currently in the best shape they have been in since the Heritage Golf Group acquired the club Patrick, thank you for your leadership and dedication You are without a doubt leaving Palmetto Hall Golf & Country Club better than you found it. On behalf of all the members and staff, we wish you all the best in your future endeavors
Thank you for your continued support I wish everyone a fun-filled and safe Independence Day.
TURF TALK
by Patrick Hensley
I hope everyone has been practicing their rain dance lately because we could really use it.
October
Today, I wanted to talk about irrigation—or as some might say, irritation! People often wonder, "You have irrigation, so why is it still brown?" Let's delve into that.
It's true, we have irrigation, and yes, we use it almost every night. When both golf courses are fully irrigated, we ' re talking about using around 1.1 million gallons of water. That's significant. Personally, I aim to keep things on the borderline between brown and green. However, it's important to remember that irrigation is essentially a stopgap until we get a good rain. Unfortunately, we haven't seen much rain lately.
A good principle to follow is deep and infrequent watering. This encourages roots to grow deeper in search of water. Also, it's best not to water in the afternoon due to high evaporation rates, which means less water actually reaches the roots where it's needed
Let's all hope for some rain soon the golf course could really use it!
PARKER'S POINTERS
by Parker Mulford Cavalcade of Contraptions
I’m not much of a social media guy. I don’t tick the tock or insta chat or whatever My Facebook adventures pretty much focus on food stuff.
However, my email has been bombarded with ads for golf gizmos lately. Every trick from Madison Avenue over the past 60 years is being used to get us to buy these things "Cure your slice with this," "fix your hook with that," "take 10 strokes off your game with this putter whatsis." Attractive men and women (who probably don’t even play golf) appear in these ads, assuring you that you’ll be the next Tiger Woods if you buy their products This article will focus on three practice tools you probably have lying around the house that can truly help your game
The Folding Chair
A folding chair can be a great item for checking and understanding weight transfer. Our weight needs to shift slightly during the swing, but we must limit lateral movement in favor of rotational motion. Position the chair just off your backside hip, probably about 3 inches away It takes a bit of experimentation to place it so you can still swing the club freely. If your lateral rotation is excessive, you will bump into the chair As you become more familiar with proper rotation, your weight shift will start to minimize, and you will rotate more efficiently. The commercial version of this tool has a complicated 3-rod contraption that requires a Cal Tech engineering degree to assemble
The Bath Towel
Take a bath or beach towel and roll it into a log. Place each end under your armpits and swing. The idea here is to keep your arms in their proper place as you move through the swing
While I personally don't entirely agree with this method since some golfers have a natural “chicken wing” with their backside arm it does wonders for the front arm and its position through the backswing Retailers want you to buy a plastic doohickey that looks quite flimsy and breakable.
The Coat Hanger
The expensive version of this tool has been around for a while. You may have seen them, usually yellow, attaching to the grip Instead, head to your closet and grab a standard wire hanger. Place the bottom line of the hanger against the grip of the club. With a little experimentation, you’ll get the hook of the hanger to lay flat against the front side of your forearm when you take your grip. If you tend to bow your wrist at the top of the backswing, which closes the clubface at impact, the hook will dig into your arm If you cup your wrist at the top, opening the clubface, the hook will separate from your arm. With practice, you'll find that a flat wrist will leave the hook resting against your arm.
By the looks of the ads I’ve been getting, these three suggestions just saved you about $95. Treat yourself to a nice dinner and enjoy a great round of golf!
CHEF’S CORNER
by Derek Benoit
Originally from Massachusetts, I've had the privilege of living in Texas, Georgia, and South Carolina. Whenever I visit family and friends back home, one of my culinary highlights is enjoying cold-water lobster
My journey into the culinary world began straight out of high school, igniting a passion for creating exceptional dishes. Early on, I specialized in American cuisine with a southern flair, honing my skills at Savannah's historic downtown restaurants like The Pirate’s House and 45 South. Here, I learned the importance of collaborating with local vendors to procure fresh, seasonal produce and seafood, ensuring top-notch ingredients.
Transitioning to private country clubs such as The Ford Field and River Club, and The Colleton River Club, expanded my culinary repertoire significantly. I've had the pleasure of delving into various cuisines including French, Italian, Latin, Spanish, and Asian Throughout my career, I've mastered a diverse range of delicious soups, with braised beef short ribs standing out as one of my favorite dishes to prepare
I am excited about the opportunity to bring my culinary skills to Palmetto Hall and look forward to creating memorable dining experiences for its members
PEACH, PLEASE!
FROM THE BAR OF KATI SCHROEDER
JULY 2024
INGREDIENTS:
2 oz Peach Vodka
1/2 oz Peach Schnapps
1/2 oz simple syrup
4 oz Lemonade
Couple of splashes of Peach Purée
DIRECTIONS:
Put all the ingredients into a cocktail shaker with ice and shake Strain and pour over ice Garnish with a peach slice.
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