October Edition
2101 E. Country Club Road, Salina, KS | 785.827.0388 www.salinacountryclub.com
In This Issue
October, 2015
The View
2
The Setup
3
Randy’s Corner
4
The Message
5
Chris’ Comments
6
In the Kitchen
10
OFFICE: Mon-Friday 9am-5pm Saturday 9am—5pm Sunday: Closed FITNESS CENTER: Monday: 5:30am-7pm Tues-Thursday: 5:30am-9pm Fri-Saturday: 5:30am-9:30pm Sunday: 5:30am-8pm GOLF COURSE: Monday: 1pm-Dark Tues-Sunday: 7am-Dark
GRILL ROOM: Tues-Thursday: 11am-9pm Fri-Saturday: 11am-9:30pm Sunday: 8am-2pm JOHNNY’S PLACE: Tuesday-Thursday: 5pm-9pm Friday-Saturday: 5pm-9:30pm Sunday: 12pm-8pm
A View From The Club “Home is where the heart is”….or in the Heartland of Kansas. I’m back and pleased to be here. Since I left Salina Country Club last year, my travels have taken me to Columbus Country Club (Columbus, OH), Manchester Country Club (Bedford, NH), Gallery Golf Club (Tucson, AZ), a return trip to Columbus Country Club, then finally on to Silver Creek Valley Country Club (San Jose, CA) before returning to Salina. Leaving Salina Country Club last year was like leaving family, so it is good to be back “home”. I would like to officially welcome the newest member to our management family – Chef Eric Shelton. Eric brings with him a level of energy, creativity and ownership for our Culinary Team. Chef Eric joined us at the beginning of September, bringing his family from Dallas. His wife has family ties here in Salina, so he will have a vested interest in the club and the community. For those of you who have not had a chance to meet him, stop by for dinner sometime, you’ll see the Chef making the rounds before and after dinner service. As the Chef is working with and assessing his team, we will be gradually introducing new menu items that will reflect his style of cuisine – New American, and the use of local fresh ingredients. Congratulations to Chris Rice, who has accepted the position of Golf Course Superintendent. Chris joined the golf course maintenance team last year as our Assistant Superintendent. Chris was one of two candidates for the Superintendent position and after the interview process, was seen to be the most qualified and natural successor to take our course to the next level. Having just completed aerification, Chris will be starting projects to overseed the green surrounds. Additionally, Chris is converting the approaches to #2 and #10 from zoysia to a cool season blend (turf type fescue). These approaches will be roped off for the remainder of the season. See Chris’ report for more details. I want to acknowledge and thank Mike Hulteen for his years of hard work and dedication. Mike is still in the area and is an active volunteer with the Fire Department, so you will probably see him around town. Even though the summer season is over, the management and staff are keeping busy. Save the Date of Friday, October 30th for the annual Salina Country Club Halloween party and hayrides. We are planning to have the earlier hayrides G-rated for the little ones. Start planning and designing your chariots for the Trunk or Treat. Come out and enjoy your club, the fall is a great time to play golf with cooler weather, fantastic views and dining on the patio. Sunday Brunches will the first Sunday of the month. October 4th and November 1st. I look forward to seeing at the Club! Good Day, Good Golfing and Good Eats! Jerome
Salina Country Club | October 2015
The Setup As the cooler weather sets in be on the lookout for Chefs Seasonal Specials. He has been reworking the menu items and a has been giving old menu items a new look. With our First Sunday Brunch this upcoming Sunday we will be offering a Bloody Mary Bar to enhance our Brunch. Please make reservations ahead of time so we can prepare accordingly. We are still focusing on enhancing service with the staff. One item we are doing is getting a list of preferences and food allergies so everyone including the cooks is aware of any dietary restrictions or preferences. So please feel free to let us know so we can keep our list current. As always I appreciate any feedback positive or negative so I can work on any and all issues that may arise. Thanks and looking forward to a great October. Justin
Well deserved employee of the month this month! I know you all know her, Millet. She has been an extremely vital part of our front of house staff. She has been our rock in the dining room, whether she is being asked to serve, wait, or train she has been awesome! Millett is the definition of hard working. I’m sure if anyone needs a golf lesson she could probably figure that out too! Thanks Millett for all of your hard work and dedication!
3
Salina Country Club | October 2015
Millett Johnson
Randy’s Corner Don’t put those clubs away! October provides some of the best golfing weather of the year. Also, be sure to watch for emails and messages from the Pro Shop as we will be having some evening cart/beverage/food specials during the month of October. Pro Shop Sale! Stop in to check out the season ending bargains. Treat yourself to a Foot Joy, Nike, or Fairway & Greene golf shirt at 75% off, or consider doing some early Christmas shopping. Sale items include men’s and women’s shirts, shorts, shoes and more. Men’s – Bill Roberts Men’s Senior – Ray Wyatt Womens’s – Lori Parriott Women’s Sr. – Wendy Lebahn Junior Girls – Ellie Cobb Junior Boys – Brooks Brown Couples—Jeff & Paula Knox Congratulations to Chris Rice, our new Golf Course Superintendant. I look forward to working with Chris to provide SCC members an overall great golfing experience. Finally, I would like to say thank you to Mike Hulteen for his years of service to SCC. I enjoyed working with Mike and wish him all the best in his future endeavors. Thank you for another fun and successful golf season. See you on the links. Randy
Salina Country Club | October 2015
The Message Well there is so much to talk about I don’t know where to start! Jerome is back, Chris taking the reigns of the golf course and Chef Eric! To say the least this is a very exciting time to be a Salina Country Club member. Thank you to all of our couples who participated in our 2nd ‘Get The Golf Outta Here!” We had 10 players, it was a blast! If the weather cooperates we will try and get another out this month! Also this month we had the SCC Fishing Derby! It was amazing, we caught 68 fish and 2 turtles in under 2 hours! It seemed like everywhere you looked someone was bringing up another fish, it helped that we had a perfect night for it also! Thank you for everyone coming out and making that such an incredible evening. We had some big winners for the event, Stratton Cole caught the largest fish (20 inches long!), Tanner Ryan put up a fight for the smallest fish! (3 inches long), and our future fisherman Braden Wells caught 15 fish! Look out for this kid on TV in the future! First Sunday Brunch! Last months Brunch was such a huge success I can’t wait to get this one going! Sunday the 4th we will be having our First Sunday Brunch, the event will run from 10:00am—2:00pm. This month we will be having our 2nd annual “Trunk or Treat” on Saturday, October 24th. Come on out, costumes, decorations, and the most exciting hay ride in Salina! The Event will begin at 5:30pm with Trunk or Treat, Hayrides will begin at 6:00pm. Come out for a good time with friends, food, candy, and hayrides! And don’t forget! Gameday Specials every Saturday and Sunday during Football Season! Pizza, Wings, Beer, and Nachos! Im excited to see what Halloween brings out of our Club! Jason
Salina Country Club | October 2015
Salina Country Club | October 2015
Chris’ Comments Well here we are! First month in the books and still can’t get over the excitement! Thank you to everyone for your support in our transition. I am very excited to be taking on the challenges ahead of us, and to be able to deliver the best possible playing experience for each of you. The fall is a busy time of year for the golf course maintenance staff. This is the best time of year to finish seeding and apply fertilizer. The warm season turf is slowing down and the cool season is waking back up, so there is still plenty of mowing going on. Along with the daily upkeep of the course, we have started a few projects and finished the aerification process. The greens are healing up nice and soon will be back to form. The approach on 10 has been cut out and seeded with a cool season mix similar to the green surrounds. The reason is to allow us to maintain this small area the same as the green or surrounds. The zoysia in this area received too much water and the result was poor quality turf. I plan to cut
Salina Country Club | October 2015
out the approach on number 2 similar to 10. The approach on 2 will involve reshaping to eliminate the low area on the left and the hump in the middle. Once we fill in the low area, there will be sufficient surface drainage to allow water to run off properly. Another reason is to expand the approach on the right to line the approach with green and follow the contour of the bunker. I believe this will improve the playability on this hole. The staff and I are excited to be doing these projects and look forward to sodding number 6 and 11 this winter. I am also excited to be named the next superintendent, I know I have some big shoes to fill and working at the Salina Country Club is a dream come true. I look forward to working hard to provide the best playing conditions, and to continue with the tradition the club is known for. Chris
Salina Country Club | October 2015
Late Summer Tomato Panzenella Salad Ingredients 8 oz sourdough bread, cut into 3/4 in cubes (about 4 cups) 1/2 cup extra virgin olive oil 1 red bell pepper 2 large tomatoes, 3/4 inch dice 1/2 small red onion, thinly sliced 1/4 cup brined black olives, sliced in half 1/4 cup torn basil 1/4 cup flat leaf parsley torn 2 Tablespoons balsamic vinegar Salty and pepper to taste Elaboration Preheat the oven to 350 degrees. In a large bowl toss the bread with the olive oil. Spread on a baking sheet and bake bread for 12 minutes or until lightly toasted, Roast the red bell peppers over a gas flame until charred black all over. Transfer the peppers to a bowl and cover with plastic wrap and let cool slightly. Peel and seed the peppers and cut into 3/4 in cubes. Add the peppers, croutons, fennel ,onions olives, basil and parsley to a bowl and toss. In a small bowl whisk the oil and vinegar and season with the salt and pepper. Pour dressing over salad and toss. Let stand for 5 minutes and serve. upload your finished product to @Troon and @SalinaCC clubs twitter, And facebook pages and show off you culinary magic. use the hashtags #SalinaCountryClub
Salina Country Club | October 2015
In the Kitchen One month in! If you haven’t met me, I am Chef Eric Shelton. I was born in Charlestown South Carolina and raised in the small town of Mystic Connecticut. There I was surrounded by the changing seasons of the weather and bounty of fresh produce harvested in my mothers garden. From watching shows on PBS like Great Chefs, Julia Childs, The Victory Garden, Bob Ross and the daily chores to cultivate food for a large family sparked the interest in the trade of culinary arts. Shortly after graduation I was accepted to Johnson and Wales University in Providence Rhode Island to become a chef. After four years of training I moved to New Jersey to work as a Sous Chef for Wyndham Hotels. Shortly after my arrival I was awarded the Executive Chef position for Wyndham Hotels in Dallas, Texas. I worked with Culinaire International in Austin, Texas and M Dining at the Music Hall where I lead the pre theater dining program. After my appearance on Food Network, my desire to run an al a carte restaurant came to fruition when I was awarded the head Chef position at Kitchen LTO a permanent pop up in Trinity Groves. After leaving Kitchen LTO I accepted the role of Chef de Cuisine for Cafe Momentum, a paid internship for juvenile offenders that provides life skill training and restaurant training. During my time with Cafe Momentum the restaurant was awarded 3 stars with the Dallas Morning News, and now awarded Best New Restaurant 2015 in the Dallas Observer . My vision is to create a reference point with the diners experience that will remind them that quality can be obtained in a small town. My focus is to embrace the local pantry and create unorthodox pairings that will have all of you exposed to a wider spectrum of an experience. Thank you for welcoming me to your Club! Chef Eric
Salina Country Club | October 2015
SALINA COUNTRY CLUB 785-827-0388 Golf: 785-827-6131 www.SalinaCountryClub.com