Friday 4pm-8pm
HERITAGE PLUS+ INFORMATION
HERITAGE GOLF TEXT CLUB
MANAGER'S MESSAGE
By Rob Ciapanna
September is my favorite time of year because it marks the return of two things close to my heart: football and the Northern Hemisphere Wine Harvest Let's celebrate both!
Kick off the football season on Thursday, September 5, from 5pm-7pm by joining us for a meet and greet with our new Golf Course Superintendent, Patrick Wake, and Executive Chef, Derek Benoit Wear your favorite sports gear, and enjoy your first drink on us. Complimentary hors d’oeuvres will be served as you get to know Patrick and Derek.
Then, on Thursday, September 12, join your fellow members for an evening of sipping and socializing at our Napa vs Sonoma Wine Dinner Indulge in a gourmet dinner prepared by our culinary team while learning about the unique characteristics of these two renowned California wine regions Reservations for both events can be made through the member portal on the club website or by calling Baird’s Pub
September also brings the return of the club’s annual Men’s Member Guest Championship, taking place from September 26-28 There are still a few spots left don’t miss the chance to participate in this exciting event. For more information and to sign up, visit the Golf Shop
Finally, on Sunday, September 22, let’s welcome the first day of fall with the changing colors of the trees and, hopefully, cooler temperatures.
Go Birds!
PARKER'S POINTERS
by Parker Mulford
The past few months have certainly been oppressive, making it difficult for many of us to play golf as regularly as we did in the spring.
gradually returns and we find ourselves back on the course, it's important to follow a simple three-step process to ensure a successful transition
1. Physical Conditioning:
If you haven't played often or recently, take some time to stretch before your round. This can even be done the day before you play You don’t need a full yoga session, but a few light lunges, toe touches (or as close as you can get), and a feet-together waist turn will help. This routine is good before every round, but especially for those who are a bit rusty it can prevent discomfort and lead to better scores
2 Timing:
One of the first things to deteriorate during a break is your timing. The backswing, transition, and downswing all need to be in sync for a successful shot. A helpful trick is to use a 3-to-1 ratio for your backswing and downswing Try saying "Savannah" as you take the club back and "Georgia" as you swing down to impact The key is not to start your downswing until you ’ ve finished saying "Savannah." Regaining that sense of timing is essential for rebuilding your swing.
3 Manage Expectations:
It’s been hot really hot! (Cue Buster Poindexter.) If you haven’t been playing much, set realistic goals for your first few rounds back. Focus on making good shots rather than on your score Remembering a few well-struck irons, drives, or a long putt is more rewarding than dwelling on a high score For your second round, target a few specific holes you’d like to conquer, and if things don’t go as planned, reflect on the good shots you made along the way. A positive attitude and motivation will set you up for success
Enjoy the early autumn, the course, your friends, and your club. See you on the greens!
TOMATO BASIL VINAIGRETTE
FROM THE KITCHEN OF DEREK BENOIT
SEPTEMBER 2024
INGREDIENTS:
1 Cup Diced Tomato Concasse
¼ cup Chiffonade Basil
½ tsp minced garlic
¼ cup Red Wine Vinegar
2 Tbls Balsamic Vinegar
2 tsp Dijon Mustard
½ Cup Olive Oil
Salt & Pepper to taste
DIRECTIONS:
Steps for making tomato concasse:
Cut a small X on bottom of tomato (this will make the tomatoes easier to peel. Blanch tomatoes by placing them in boiling water for 30 – 60 seconds. Remove the tomatoes with a slotted spoon and immediately plunge them into ice water. Peel Tomatoes. Cut Tomatoes in half and remove seeds Dice Tomatoes and set aside
To make Vinaigrette:
In a mixing bowl combine Dijon mustard, garlic, salt & pepper with red wine vinegar and balsamic vinegar. Wisk in Olive Oil. Roll up basil leaves and slice thin. Fold in Tomatoes and Basil. Salt & Pepper to taste
This is a great light summer vinaigrette that goes well as a topping for fish or chicken, grilled vegetables, or simply to dress a salad
BIRDIE BREEZE
FROM THE BAR OF KATI SCHROEDER
SEPTEMBER 2024
INGREDIENTS:
2 oz Malibu
3 oz pineapple juice
1 oz cranberry juice
Maraschino cherries to garnish Pineapple to garnish
DIRECTIONS:
Combine Malibu, pineapple and cranberry in shaker with ice Give a hard shake. Strain over ice in a rocks glass. Add cherries and pineapple to garnish. Cheers!
PALMETTOHALLGOLF&COUNTRYCLUB
SEPTEMBER
2024
AROUND THE CLUBHOUSE
LADIES GOLF CLINICS
TERRY HERRON & FRIENDS
