October 2013
w w w. b l a c k d i a m o n d r a n c h . c o m
A Message from Doug Egly, General Manager Dear Black Diamond Members:
Club Staff Doug Egly General Manager degly@blackdiamondranch.com 352-746-3440
Matt DiMase Director of Golf Course Maintenance mdimase@blackdiamondranch.com 352-746-0404
Peggy Gleason Accounting pgleason@blackdiamondranch.com 352-746-0254
ROB KING Director of Development rking@escalantegolf.com 352-453-5454
Mary Napolitano Fitness Center mnapolitano@blackdiamondranch.com 352-746-3385
BrAD T. REID Club Manager breid@blackdiamondranch.com 352-746-3440
Bryan Richard Director of Golf brichard@blackdiamondranch.com 352-746-3446
JENNIFER STAUFF POA Manager jennifer.ncpm@wildblue.net 352-465-6933
KENNETH TUFO Executive Chef ktufo@blackdiamondranch.com 352-746-3449
Another summer is almost in our rear view mirror. Each morning it is just a little cooler and the days are a bit shorter. Matt and his crew have been working very hard on the golf courses and they are really in terrific shape. We still need to address some of the periphery areas, but overall, tees, fairways and greens are extraordinarily nice. I am happy to introduce our new Director of Instruction for Black Diamond, Jeff Seavey. He is currently the Director of Instruction at the Samoset Resort in Rockport, Maine and has been in this position since 2003. Jeff will arrive at Black Diamond the first part of October. He was named the Maine PGA Teacher of the Year in 2010 and was also the Lead Instructor for the Samoset Resort ESPN Golf Schools . Jeff teaches to all skill levels of golfers and offers instruction to men, women, juniors, beginners, and advanced players. As a player, Jeff has competed at the highest levels, playing in 6 of the last 8 Professional National Championships. He has qualified and played in the 2003 PGA Tour Duetsch Bank Open at the TPC of Boston. He has played in over 300 mini tour events. He currently holds 4 course records in Maine & Florida. We look forward to Jeff joining our golf staff at Black Diamond. I would also like to invite you to look at our new website for Black Diamond. It truly showcases the community, the club and the real estate available. Please take a look at it and let us know what you think. As you know, we recently introduced a new membership plan that features a $25,000 initiation fee. We believe that this will be a key driver in bringing new members and families to the community. As part of the effort to bring in new members, we are offering the incentive of a paid trip to The Golf Club at Dove Mountain and the Ritz Carlton in Tucson for the referring member and spouse and the new member and spouse. Please see me about any questions you may have. Finally, we are all extremely excited to announce that Kerry Rosselet has rejoined our team and will be leading our sales efforts for new memberships. She is employed by Pipeline, a marketing company that we retained that specializes in private club memberships. Kerry is the consummate professional and is one of the most passionate people about Black Diamond. Please welcome Kerry back to the club! I look forward to seeing you all soon!
Save the Date
Boutique Noel returns to Black Diamond after a two year hiatus on Sunday, November 17th from 3 to 7 P.M. in the Clubhouse. Many of your past favorite stores will be represented along with a few new ones. Let’s make this event a success by shopping your Christmas list. End the enjoyable afternoon with dinner at the Club. More information will be available next month. Page 2
A Message from Matt DiMase Director of Golf Course Maintenance Good Afternoon Members:
Fall is finally upon us. What does that mean for golf course maintenance? This time of year we will be preparing the golf courses for overseed. There has been a lot of speculation on what we are and are not overseeding, and I would like to inform everyone that we will not be overseeding any greens on any golf course. On the Quarry Course we will be overseeding all tees, fairways, collars, approaches, and rough. On the Ranch Course we will be overseeding all tees, fairways, collars, and approaches. We will not be overseeding the rough on the Ranch Course. On the Highlands Course we will be overseeding all tees, fairways, collars, and approaches. We will not be overseeding the rough on the Highlands Course either. At Diamond Dunes we are only overseeding the tees. By not overseeding greens I feel the pros severely outweigh the cons. All greens will be more consistent this winter while providing a better putting surface. By not overseeding greens we are eliminating any “transition” issues. What are the cons? Depending on temperature the color of the greens could turn to a purple/green tint but the playability will not be affected. Ball mark and recovery time could be hindered depending on temperatures as well, but agronomically we can offset some of the colder temperatures. I look forward to seeing everyone out on the courses.
A Message from Brad T. Reid, Club Manager I cannot believe it is already October, it is almost time for all of the northerners to return and the activity around here is about to pick up in a BIG way . Exciting times! I would like to take this opportunity to REMIND everyone of the importance of making reservations when you plan on attending dinner at The Clubhouse. For any club to be successful, member support and usage is critical. Our goal is to enhance your experiences while you are here at the club and provide you with a consistently high level of service in every area ... every day! As activity levels increase, it is important to make reservations. Whether it is to play golf or to join us for evening dining, staffing levels and the quality of your club experience depend on the reservation system. Please help us serve you better by making reservations . This month we are having another Wine Dinner on October 24th. I am excited to let everyone know that we will be featuring Masion Louis Latour this month and that I have Danielle Bretschnieder returning. Danielle actually just returned from her educational trip to Beaune, France so I am anxious to hear some of her stories as I went on the same trip in 2004. Let’s hope she brings some pictures! I have a feeling we may sellout on this dinner with activity picking up so please be sure to mark your calendar and make your reservation so you don’t miss out on this extra special French “Burgundian” Wine Dinner. I am certain it is one that will raise the bar yet again! See you at The Clubhouse !
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MARK YOUR CALENDARS! BDLGA OCTOBER LADIES’ DAY GAMES (Some games may be switched to different days because of course selection)
OCTOBER 1, 2013
Highlands-Ranch Back Team Game - Point Quota
OCTOBER 8, 2013 Full Ranch Team Game: Sixes 3 balls holes 1-6, 2 on 7-12, 1 on 13-18
OCTOBER 15, 2013
Highlands-Ranch Front Individual- Skins game
A Note from... Jane Smart, President
I can’t believe it’s the end of October already. Nancy Carey has been working hard to get ready to become our next BDLGA President on November 1st. The transition will be smooth. I have had a wonderful year as your President, but could not have done this without the help and support of so many. Thanks to the 130 ladies who joined BDLGA and kept coming to play golf on Tuesdays. Thanks to Bryan and Bill for helping us to set tee times and trying to ensure that people played with as many different partners as possible. Thanks to Doug for his support for our organization. Thanks to others in the Golf Shop, the starters, Matt, the grounds crew, Brad, our chef and the dining room staff. Thanks to Past Presidents who have been so helpful as questions have arisen. Thanks to tournament chairpersons and their committees – Brenda Belford, Toni Mitchell, Betty Siano, Susan Savard, Barbara Smith, Dorothy Brice, and Susan Nanni. Thanks to the General Board and their committees. They gave an inordinate amount of time to our organization. Chairpersons were Clair Rodes, LuAnne Dimetrick, Linda Williams, Arlene Arndt, Pam Kelly, Connie Hammontree, Cathy Cipolla, Faeth Houle, Joan Beasley, Vicky Marinelli and past president, Marie Salvio. Thanks to the Executive Committee, Nancy Carey, Vice-President, Diane Collick, Treasurer, Pam Ford, Secretary, and Charlotte McKim and Margo Grodsky, Tournament Chair. They were always on call and ready to assist in any way needed. These women never said, “No I can’t” . . .. They always found “best ways” to make things work for BDLGA. Thank you for giving me the opportunity to be your President. Personally, I have made many new friends, learned a lot and have loved this responsibility. Black Diamond has the most wonderful group of women you could ever find!
Golf Outside the Gates
BDLGA GENERAL MEETING
OCTOBER 22, 2013
check bulletin board or BDLGA section of website for details
OCTOBER 29, 2013
OCTOBER 29, 2013
Autumn Fantasy Monday 10/7 Ocala National
Notice of proposed BDLGA By-Laws revisions has been posted on our bulletin board.
Full Ranch Team Game: Beat the Presidents Full Quarry Team Game: President’s Choice
The BDLGA food drive
Sept.-Dec.(Daystar)
There is a hamper in the Ladies’ Lounge to receive non-perishable donations.
Early Bird Tournament Thursday 10/24 and Friday 10/25 Palma Ceia Harvest Invitational Monday 11/4 and Tuesday 11/5 Citrus Hills Turkey Shootout Tuesday 11/12 Country Club of Ocala The Tradition January 27th and 28th Country Club of Ocala
Voting on these revisions will take place at the BDLGA General Meeting on October 29, 2013. A two-thirds vote of assembled members at the meeting is required to pass these revisions. Page 4
Black Diamond Foundation Fights Hunger with the Community Food Bank of Citrus County
By Charlotte McKim
One of the newest organizations supported by the Black Diamond Foundation is the Community Food Bank of Citrus County. After many years of planning and fund raising, the Community Food Bank opened its doors in January 2013, with the mission of acquiring and distributing nutritious quality food to pantries, soup kitchens, and shelters within Citrus County. After visiting the new facility in April 2013, and noting its positive community impact, the Black Diamond Foundation Board unanimously approved a grant of $15,000 to help the Community Food Bank fight hunger in Citrus County. The Community Food Bank collects, sorts, and prepares food for distribution that is gathered from area grocery stores, Feeding America Tampa Bay, and other donation sources. Currently the Food Bank distributes food to 32 agencies and Faith Based Ministries here in Citrus County. In the seven months since opening, it has gone from nothing to distributing over 75,000 pounds of food per month.
The agencies that are served in Citrus County have been inspected and approved by Feeding America Tampa Bay. One of the goals of the Community Food Bank is to be able to do these inspections themselves. This would speed up the process, and greatly help get the food to where it is needed most. And, we all know the need is great. Fully 17% of Citrus County residents are living below the Federal poverty level. Child poverty in the county is at 33%, versus the national average of 22%. In addition, 66% of the elementary school students in the county receive free or reduced price lunches. Together with their volunteers and donors, the Community Food Bank is promoting public awareness, inspiring community involvement, and striving to end hunger and nourish hope for those in need of support. Although the Food Bank currently has 30 volunteers, more are needed.
If you are interested in giving your time to “Make a Difference� and support this worthy cause, please contact the food bank at (352) 628-FOOD (3663) or visit their website at http://communityfoodbankofcitruscounty.org
The Community Food Bank is a redistribution organization of Feeding America Tampa Bay and while some of the food does come from them, the majority is collected daily from area grocery stores. Each morning Tom Chancey, the Executive Director of the Food Bank, drives the refrigerated truck to area stores and loads up the food being donated. Upon his return to the food bank, volunteers sort and prepare the food for distribution. At the end of each day, the food not distributed is donated to local farmers to feed their livestock. Page 5
October Calendar of Events 1
Ladies’ Day A la Carte
5:30 – 7:30 pm Reservations Required
6
BRUnch 9 am - 3 pm
13 BRUnch 9 am - 3 pm
20
BRUnch 9 am - 3 pm
27
BRUnch 9 am - 3 pm
7
Mahjong 12:00 pm
8
Ladies’ Day A la Carte
Club Closed
14
Mahjong 12:00 pm
21
Mahjong 12:00 pm
28
Mahjong 12:00 pm
Club Closed
10AM - 12 NOON
Asian Buffet 5:30-7:30 pm
Duplicate bridge - 6:30PM
9
KNITTERS & CRAFTERS
10AM - 12 NOON
Italian Buffet 5:30-7:30 pm
Reservations Required
15
Ladies’ Day
6:30PM
16
KNITTERS & CRAFTERS
Ladies’ Day 5:30 – 7:30 pm Reservations Required
23
KNITTERS & CRAFTERS 10AM - 12 NOON
Breast Cancer Night A la Carte Entertainment 5:30-7:30 pm
Duplicate bridge - 6:30PM
30
29
Ladies’ Day A la Carte
5:30 – 7:30 pm Reservations Required
Trivia Buffet
5:30-7:30 pm Game Starts 6:30 pm
10
KNITTERS & CRAFTERS
10AM - 12 NOON
bingo night Buffet 5:30-7:30 pm Game Starts 6:30 pm
4
bridge - 9:00AM
A la Carte
5:30 – 7:30 pm KFC Chicken Reservations Required
11
LUnch 11 am - 3 pm
No Dinner Service
bridge - 9:00AM
A la Carte
5:30 – 7:30 pm Reservations Required
Reading & 18 17 Discussion Group 4:00 pm
October Fest 5:30-7:30 pm
Reservations Required
22
3
10AM - 12 NOON
5:30 – 7:30 pm
A la Carte
Club Closed
KNITTERS & CRAFTERS
5:30 – 7:30 pm SLIDE BOTTOM GIN
A la Carte
Club Closed
2
bridge 9:00AM
A la Carte
5:30 – 7:30 pm
Special: Prime Rib Club Closed 3pm Reservations Required No Dinner Service
24
31
LUnch 11 am - 3 pm
LUnch 11 am - 3 pm
No Dinner Service
12 LUnch 11 am - 3 pm
No Dinner Service
19 LUnch 11 am - 3 pm
No Dinner Service
26 25 bridge - 9:00AM Chef’s Cooking Class- 3 PM
Wine Dinner 6:00 pm
5
Turkey Buffet Night 5:30 – 7:30 pm
LUnch 11 am - 3 pm
No Dinner Service
Lunch Schedule
Monster Day Tuesday - Saturday Golf Tournament 11 am - 3 pm
— Members —
Please help us to ensure that your dining experience is satisfactory by making reservations in advance for all evening dinner service. Our staffing is based on your reservations. Thank you in advance for your cooperation. Page 6
Happenings Recipe of the Month - Chef Kenny Banana Cream Pie Rum pastry cream: 500 gr milk ½ vanilla bean (scraped) 6 yolks 125 gr sugar 45 gr cornstarch 50 gr butter 4 gelatin sheets (bloomed) 45 gr rum (Meyers)
Chocolate Ganage: 2.6 oz chocolate bittersweet 1 oz milk chocolate 1/3 cup plus 1 tablespoon heavy cream
In a pot, place the milk and vanilla bean and bring to a boil. In a bowl, mix the yolks, sugar and cornstarch and pour over the hot milk, strain and return to the stove over a medium high heat stirring constantly using a whisk until a very thick consistency and the cornstarch is completely cooked. About 4 minutes. Remove from the heat and whisk in the gelatin and butter until well dissolved. Add rum. Let it cool down completely in the fridge and whisk again using the KitchenAid to smooth it out and have some air on it.
Banana paste: ¼ cup butter ¼ cup light brown sugar 5 ripe bananas cut into slices ¼ cup dark rum (Meyers) ½ cup banana extract (brand mec 3, from paris gourmet) 2 teaspoons lemon juice
Crust for 1 pie: 1 ½ cup graham cracker crumbs 90 gr soft butter 3 tablespoons sugar ¼ teaspoon salt In the KitchenAid with the paddle attachment, mix everything until well combined (like a paste consistency). Press the mixture down to the ring mold to make sure it gets the entire bottom and the sides and bake at 325 F for 8 minutes. Let it cool down at room temperature.
Heat up the heavy cream and pour over the chocolates to melt them, stir with a spatula to make sure all is completely dissolved, keep at room temperature.
In a sauté pan, place the butter and sugar and sauté until the butter is completely dissolved, add bananas and sauté until very tender and falling apart, add rum and keep cooking until a thick consistency. Remove from the stove and add the lemon juice and the banana extract. Puree everything until a very thick and paste consistency. Place it into a bowl and put some plastic on top to avoid any skin.
Whip cream: 2 cups heavy cream 3 Tablespoons powder sugar 1 ½ tablespoons rum (Meyers) Whip everything in the kitchen aid until hard peaks.
Reading & Discussion Group
To assemble: Brush the crust liberally with the ganage in order to cover it completely on the bottom and the sides. Refrigerate for 5 minutes so the ganage is set, place the banana paste on top of the ganage about ½ inch up and then the pastry cream another ½ inch, refrigerate for about 5 minutes and place the whip cream on top. Decorate with chocolate shavings. Keep in the refrigerator. On Thursday, Oct. 17th the booking group will discuss “A Land More Kind Than Home” by Wiley Cash. This is a southern saga of a small North Carolina town where a minister has brought healing to a church. The church’s windows have been covered in newspaper, which immediately foreshadows dark secrets within. With the healing minister comes evil and “A Land More Kind Than Home” is the account of how that evil effects one family in particular. The book we will be discussing in November is “Billy Lynn’s Long Half Time Walk” by Ben Fountain. For more information contact Faeth Houle.
Hours of Operation Driving Range Monday – Saturday: 7:00 am – 5:00 pm Sunday: 7:30 am – 4:00 pm Golf Shop Monday – Sunday: 7:00 am – 5:00 pm ForeTees Internet: 24-Hour Access Tennis Courts Monday – Sunday: 7:00 am – 9:00 pm Pool Monday – Sunday: 8:00 am – 8:00 pm Pool temperature maintained at 84° Fitness Center Open 24/7 with use of Access Code The Clubhouse @ Black Diamond Ranch Brunch: Sunday: 9:00 am – 3:00 pm Lunch: Tuesday – Saturday: 11:00 am – 3:00 pm Dinner: See Calendar Take-Out Window: Tuesday – Sunday: 11:00 am – 3:00 pm Men’s Lounge Tuesday – Friday: 12:00 noon – close Saturday: 12:00 noon – 4:00 pm
Trivia Night Winners 9-5-13 1st Place: BDRP: $98.00
Jim & Dona Wood Steve & Fran Johnson John Bourdeaux & Gayle Wilder Charlotter McKim 2nd Place: Wolfpack: $68.60
Eric & Carol Hirsch and Guest Mark Wolfman, Marie Salvio & Guest Randy Deskin & Arlene Adoff 3rd Place: no it alls: $29.40
Elizabeth Blick John & Linda Williams Walt & Marge Rizzi Marge Rennick Richard & Nancy Carey Russ & Judy Delaney Page 7