Reminders & Announcements/ New Members
Heritage Plus+
Heritage Golf Text Club
Manager's Message
Parker's Pointers
Turf Maintenance
Sweater Weather
Braised Short Ribs
October Calendar
Ladies Golf Clinic
Lunch
Prime Rib
Friday 4pm-8pm
Chris and Mary Norris - Social Members
Mike Vaccaro - Upgraded to Single Golf
By Rob Ciapanna
We kicked off the first week of fall by hosting the club’s annual Men’s Member Guest. It was an outstanding event enjoyed by all the participants and guests
We would like to thank the entire staff for their hard work and extra effort that went into making this year ’ s tournament such a great success. From the lush course conditions to the detailed golf operations, and exquisite food and beverage. Great Job!
Be sure to join us at the club on Friday, October 25 from 5pm-9pm for our annual Community Appreciation Fall Festival sponsored by the POA. Enjoy a full Low Country cookout including a Gulf Coast Oyster Table, Pulled Pork, Fried Chicken, Seafood Boil, kid’s table and Halloween candy. Activities include pumpkin painting, bouncy house and live music There’s no cost so come out and socialize with your fellow neighbors.
Chef Derek and his culinary team knocked it out of the park with the Sonoma versus Napa Wine Dinner on September 12. The food presentation and service execution were top notch Join us for our next Wine Dinner featuring a selection of Prisoner varietals on Thursday, November 14.
It’s hard to believe that the holidays are right around the corner. This month’s newsletter includes all the club events and happenings throughout the remainder of 2024. Please make plans to join us as we once again celebrate this joyful and thankful time of year. Reservations can be made by visiting the member portal or by calling Baird’s Pub
See you around the club
by Parker Mulford
I never thought it could happen. Even at my mature age, I held on to the teenage mindset of invulnerability with a death grip. And then it happened.
I went from Superman to a crippled Clark Kent in a matter of weeks, and the X-ray of my right hip with its bone-on-bone image burned like a neon sign, shattering my invincible composure This was supposed to be the fall golf season I was so looking forward to the chance to finally get involved with the membership and actually play golf. Poof!
It was a lot to take in, both physically and mentally Once I was past the chink in my armor, it became a day-to-day battle with the pain. What has certainly helped is the vast amount of compassion and support from the membership So many of you have shared stories of the same procedure I need and applauded the results The continued testimonials regarding my choice of physician assuage the chronic ache and give me hope for a successful and healthy recovery. They say there is strength in numbers, and if that's true, then I have an army at my side as I soldier on
Recently in my Pointers, I’ve written about strength training and the need to maintain the physical side of the game for better play. I can assure you, I’m taking that page from my own playbook and starting now Getting started is the hard part, but when your ortho tells you to minimize excess weight and get strong so the other hip doesn’t suffer the same fate, I am off and running albeit more metaphorically than anything else at this juncture
I’ll close this month with a heartfelt thank you for all the well-wishes and comforting words. Like Steve Austin, I’ll be better than ever.
See you on the links
by Patrick Wake
Having been here for over a month now, I would like to discuss the process we are going through to elevate the courses to the next level.
This is a process that will take some time and won’t happen overnight, but our primary focus is the constant improvement of our courses.
In the first several weeks on the job, we lost several key employees, including both assistants, and we ’ ve been without a full-time mechanic. Needless to say, this created a whole set of challenges on top of getting acclimated to a new property The first task at hand has been assessing the crew ’ s capabilities, schedules, timing, and the overall maintenance operation. That being said, we have a solid crew with good experience that understands their roles on the courses. They have been very receptive to some of the changes being implemented and are adapting well to new schedules and their roles in the process We’ve been adjusting mowing schedules and frequencies to ensure our courses are consistent on a daily basis, providing each golfer with a great experience.
We’ve also been focusing on attention to detail Many of you may have noticed the edging, pine straw, and clean-up efforts around key areas. These efforts have been ongoing and will continue to improve Sometimes it’s the “little things” that have a big impact on a player’s perception, and we will keep making these subtle improvements in all these areas.
There are many other tasks involved in this process, too many to name here Our goal is to create an experience that members, guests, and staff can be proud of and enjoy Our staff will continue striving to be the best we can be so that everyone has an enjoyable experience at our club.
1.5 oz Tito's
1/2 oz Fireball
1/4 oz Vanilla Syrup
4 oz Apple Cider or juice
Combine first three ingredients into a cocktail shaker and give a good shake. Strain over ice in a rocks glass and top with apple cider/juice and enjoy.
DIRECTIONS:
INGREDIENTS:
2 pounds Boneless Short Rib Mirepoix Diced (1 Onion, 2 Carrots, 2 stalks celery)
1 Tablespoon Minced Garlic
1 cup Tomato Paste
2 cups Red Wine
Beef Stock (enough to cover short ribs)
2 sprigs fresh Rosemary
2 sprigs fresh Thyme
2 Bay Leaf
Salt & Black Pepper
Beef Stock (enough to cover short ribs)
2 sprigs fresh Rosemary
2 sprigs fresh Thyme
2 Bay Leaf
Salt & Black Pepper
Trim excess fat and silver skin from the boneless short ribs Season generously with kosher salt and black pepper
and celery), then set
Deglaze the pan with red wine, scraping up any browned bits
In a braising pan, combine the beef, mirepoix, and deglazing liquid Add more red wine and enough beef stock to just cover the ribs
The next day, preheat the oven to 325°F (163°C) Cook the ribs for about 3 hours or until tender the ribs are
Let the ribs rest in the braising liquid for 30 minutes, then remove and set aside.
Strain the braising liquid into a saucepan. Bring it to a boil and thicken slightly with a cornstarch slurry. Finish by whisking in a few cubes of butter for richness.
Serving Suggestion: Short ribs pair beautifully with buttery mashed potatoes and roasted carrots. If you ' re enjoying red wine with dinner, using the same wine for braising adds a nice touch, though any red wine will work well
