Palmetto Hall March Newsletter

AROUND THE CLUBHOUSE

MANAGER'S MESSAGE

By Rob Ciapanna

The nicer weather has certainly increased activity. Hopefully, Punxsutawney Phil was wrong, and we are in for an early spring

As we head into the height of the season, the safety of our members, guests and employees should always be on our minds

The club recently purchased 3 additional AEDs. It is important that you know the location of the nearest AED in case of an emergency. In addition to the AED off the clubhouse lobby, there is now an AED located between the restrooms at the pool and at the golf maintenance facility, which is located off #5 Hills fairway. The Golf Shop is equipped with a portable AED if there is an emergency on the course, driving range, or practice area. In April, all management team members will be certified in CPR/AED and First Aid. Remember, as a rule of thumb, always call 911 first in the event of an emergency.

Thank you for your continued support We look forward to an exciting, fun, and safe spring and summer.

Rob Ciapanna, General Manager

BUNKERS

by Patrick Hensley

I wanted to talk about everyone’s favorite, bunkers. We all love to hate bunkers, but to be honest, they can make for a great golf hole if designed and built properly

We have made a substantial investment to make sure our bunkers are correctly built and that they will function as such All of the bunkers that we kept were rebuilt using the Better Billy Bunker Method (Golf Construction | Better Billy Bunker Inc | United States). This method was developed by two golf course architects, one of whom was the golf course superintendent at Augusta National. All of our bunkers now have a drainage system in the subgrade and a gravel blanket that is treated with a polymer that makes it porous to aid in water getting through the sand. Now, let’s talk about firmness. With these being new bunkers, it will take some time for the sand to firm up. How long you ask, we really don’t know. All of the bunkers were compacted after the sand was installed, which will help, but with rain and time, they will firm up just right In all honesty, the best way to avoid having to play from them is to avoid them altogether It is easier said than done I hope this answers some questions you may have, if not please don’t hesitate to ask! I hope to see everyone out enjoying the courses! Go Vols!

SPINACH ARTICHOKE DIP

From the Kitchen of Chef Kim Knatzer

Ingredients: Directions:

Add 1 lb Cooked Shrimp if you would like Shrimp

and Spinach

Nonstick cooking spray

8 ounces cream cheese, at room temperature

1/2 cup sour cream

1/4 cup mayonnaise

1 clove garlic, grated

One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook's Note)

One 14-ounce can artichoke hearts, drained well and coarsely chopped

1/2 cup shredded whole-milk mozzarella

3/4 cup freshly grated Parmesan

Kosher salt and freshly ground black pepper

Crackers, chips or toasted bread, for serving

1. Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.

2. Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.

3. Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

Cook’s Note

To thoroughly dry the spinach, put the thawed spinach in a clean kitchen towel over a bowl or the sink and twist to squeeze out all the moisture.

KOMLA “LOYAL” FAIWOO, GOLF OUTSIDE SERVICES

JORDYN ROBINSON, ACCOUNTS PAYABLE

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