Palmetto Hall Around the Clubhouse October 2023

AROUND THE CLUBHOUSE

IN THIS ISSUE: AROUND THE CLUBHOUSE

Friday 4pm-8pm Happy Hour

New Palmetto Hall Golf & Country Club Members:

Derek & Marie Garner –

Social Members

HERITAGE GOLF TEXT CLUB

MANAGER'S MESSAGE

By Rob Ciapanna

As we say goodbye to summer and head into fall, we are making a few modifications to the club’s food and beverage operation. Due to popular demand, beginning on Friday, October 6, the club will be

instituting a Happy Hour every Friday, all night 4pm-close, except for blackout dates, along with a limited tapas-style menu. We will continue offering Prime Rib Night on the first Friday of every month. The club will discontinue dinner service on Wednesday and Thursday nights. Sunday Brunch will remain in place as normal.

Chef Mick has revisited the lunch menu and pricing and has made some adjustments. I think it’s important for the members to know that we are outsourcing the best quality food products available, including Free Range Chicken and Brown Eggs and locally sourced fruits and vegetables. All our meats, including steaks and burgers, are provided by a company called Braveheart Beef. Always fresh and never frozen.

Be sure to join us at the club on Friday, October 27 for our annual Community Appreciation Fall Festival sponsored by the POA. This year’s a Halloween theme for the kids and Oyster Roast for the adults. Pumpkin decorating, bouncy house, Halloween candy, and live music. There’s no cost so come out and socialize with your fellow neighbors.

TURF TALK

by Patrick Hensley

As the saying goes, don’t want to beat a dead horse, but I am for a minute. Cart traffic is an ongoing issue. Now that we are into fall and winter we need to do some things to help. The number 1 problem that I still see is people not keeping all 4 wheels on the cart path. You aren’t getting to the green or tee any faster by having only 2 wheels on the path. We need to be aware of this, this time of year due to the lack of growth and recovery with the bermudagrass.

Also, carts should NEVER be off the path on Par 3’s. A good practice now and going into winter is keeping your cart in the rough and out of the fairways. This will help keep our fairway turf from getting thin. And lastly, try and drive a different route than you normally do, in other words, don’t follow the same cattle trail.

Hope to see everyone out enjoying the courses during the beautiful fall golf season!

Go Vols!

PARKER'S POINTERS

by Parker Mulford

“The right tool for the job”

Equipment is critical for proper performance in any job or sports game. The wrong stuff usually limits success. In golf, we are allowed 14 clubs (legally) and each one can handle a variety of functions. This month we will look at some unusual ways to play along.

A more common approach when chipping is to use a hybrid club The same technique is implemented when we use a wedge or 7 iron, but the hybrid is exceptionally helpful when the ball is nestled in the rough. The mass of the head helps get to the ball, and the loft of a 4 hybrid assists in the airborne flight. Using the toe of a putter for a similar lie is also an option as the narrowness of the toe angle helps cut through the rough.

We have all heard, and some have used, the “driver off the deck.” Obviously, we can’t tee it up, but when we have a long way to go the large clubface gives us the advantage of power and we can move the ball downrange farther than with a fairway wood. It does take a little practice, and when executed properly, those long par 5s get a bit shorter.

On occasion, our stance is compromised. I’ve found a handy way to execute a shot when I could not take my normal stance. To do this, use a wedge, swing it with my right-hand front to back while facing the opposite direction of the intended line, and hitting the ball back into a playable position. Again, it is something that needs to be practiced, but it can save a hole for sure. I hope these ideas help the game, and remember that the greatest tool at your disposal is your imagination!

APPLE CIDER MARGERITA

FROM THE BAR OF KATI SCHROEDER

DIRECTIONS:

Mix all ingredients in a shaker and serve over ice in a rocks glass rimmed with the cinnamon sugar.

INGREDIENTS:

1 ½ oz Tequila Reposado or Blanco

2 oz Apple Cider

¾ oz Triple Sec

¾ oz Fresh Lime Juice

Cinnamon and Sugar for the rim

KINGDOM CUP 2023 PHOTOS

LADIES GOLF CLINICS