Eseeola magazine 2018

2018

ESEEOLA The Magazine of Linville Resorts

The Magic of Mountain Time Discover ALL the ways to find it.

2

ESEEOLA

to

WELCOME ESEEOLA

6

10 18 DINING

FLOWERS

Eseeola’s experienced and imaginative wedding and event planners leave no stone unturned to execute the perfect special event.

Chef Patrick Maisonhaute and his kitchen staff bring passion, talent and creativity to bountiful tables throughout Eseeola Lodge dining venues.

If flowers are sunshine for the soul, the grounds around the Lodge and club in Linville are always bathed in a bright and colorful light.

EVENTS

22 26 30 GOLF

TENNIS

SPA

David Cooke carries on his family’s tradition of having an innate sense of feel and nurturing to keep the golf course at Linville in prime condition.

Bill Zopp first came to Linville to teach tennis in 2002. Now he’s another institution helping to make summers a recreational heaven.

A state of tranquility is the goal at The Spa at Eseeola. With a talented staff and state-of-theart facility, most guests find their special nirvana.

SIDENOTES

Bride Alan Pennell and her groom Gaston Albergotti take a walk along the flower garden on the front lawn of Eseeola to savor a quiet moment on the eve of their wedding day.

14 16

RECIPE

The Eseeola’s spin on beef bourguignon is highbrow and down-home—in every delectable bite.

TRADITIONS NEW AND ANNUAL New: Eseeola introduces the Red Fox Tavern—a casual dining experience. Annual: a calendar of the Lodge‘s Summer events.

Writer/Editor: Lee Pace • Graphic Design: Sue Pace Photography: Anna Routh Photography, Burton Photography, Nancy Ray Photography, Paul Wharton Photography, Shawn Mitchell.

Published by Linville Resorts Inc. For reservations and additional information, click or call www.eseeola.com • 800.742.6717

ESEEOLA

3

HOME GROWN

4

ESEEOLA

F

or nearly 70 years there have been just two general managers at The Eseeola Lodge and Linville Golf Club. It is no coincidence that you will see this longevity also reflected in the staff members. Guests are greeted every season with familiar faces and a sense that while they may have left their hectic lives behind, they’ve found home again at Eseeola.

There’s much to be said for stability and consistency in a business that’s rife with mobility and turnover.

Returning Eseeola guests and newcomers are assured that while the Lodge will always keep up with 21st century amenities, the pleasure of dialing back the noise and letting mountain time work its magic is always the first priority.

This mindset is staunchly

executed in every aspect of the Lodge and club by the people who know this place best—the employees.

John Blackburn, general manager of Eseeola, is a firm believer of hiring within. No need to go far to find the experts as they have been cultivated in the Eseeola culture already. They know what guests want and expect. They know how to deliver the Eseeola experience.

Barbara Pollygus, food and beverage manager, started out as a part-time bartender. Nineteen years later, she often coordinates over 20 weddings a season working with brides and grooms who may well be the grandchildren of guests she met from her days behind the bar. Year after year, 40 and counting, Sandy Henderson, landscape manager, digs up the dalhia tubers and takes them home first to her basement to

rest for the winter and then moves them to her own greenhouse before replanting them in Eseeola’s front yard in the spring. Tom Dale, director of golf, took over from his father 25 years ago. Employees’ kids eagerly wait until they are old enough to work a season that may well turn into a full-time career. This is no coincidence. It’s commitment.

“There’s a culture here that was established 50, 60, 70 years ago,” says Dale. “It’s better for the staff, for the members and especially for the Lodge guests. They come for three nights once a year. When they come back the next year, we know their names. They feel like family. With the turnover most resorts have, it’s just a nice place to go. It’s like home.”

And you know what they say about that–there’s no place like it.

We couldn’t agree more.

ESEEOLA

5

Events

6

ESEEOLA

Life of the

w

Party

While a visit to Eseeola is always something to cheer about, for many it’s a celebration destination. Bringing every party to life starts with Barbara Pollygus, the Lodge’s food and beverage manager for over 19 years.

She’s the behind-the-scenes magic maker and the one who ensures every event is as memorable as the aweinspiring mountain backdrop.

Barbara came to Eseeola in 1999 as a part-time bartender. She began working with then F&B manager Debbie Hofland and fell in love with event planning.

“Debbie was such a great mentor.

She taught me so much,” says Barbara.

In 2008 when Debbie left, Barbara stepped into the head role. She said at the time there were three or four weddings at most, but the bulk of her duties were coordinating club and corporate events. Today she says that 24 weddings in a season is not unheard of, and she organizes around 100 club events ranging from Bingo Tuesdays to Linville’s ever-popular Fourth of July celebration, where 1,500 guests have been known to attend.

But for Barbara, weddings are the intrinsic love affair.

The “off season” starting in November is spent hard at work meeting with brides. Barbara says Janna Avery, Eseeola’s Floral Designer (story on page 16), is equally involved in the process and equally deserving of the accolades they receive after each wedding. Their mission by the time the Lodge reopens in May is to have all plans in place—discussing everything from the flowers and menu to any particular ideas for décor, structures or

props they might want to incorporate.

Barbara often solicits help from Randy Lipps, Eseeola’s lawn maintenance manager, to build things the bride envisions such as giant moss walls using rustic wood, arbors, coffee tables, cushioned benches and more.

“Janna and I are such a great team.

We don’t advertise our services at Eseeola,” she says proudly. “This is all word of mouth. We are known as the venue that can do anything. We always figure out a way to make a bride’s vision for her special day a reality.”

The venue is Eseeola’s iconic camp pavillion, once used as part of the boys’ Camp Yonahnoka. In 2006 the building was torn down and completely rebuilt to reflect the beautiful surroundings and provide a fitting location for receptions and

“We don’t advertise our services at Eseeola. This is all word of mouth. We are known as the venue that can do anything.” –Barbara Pollygus

Opposite: Alan and Gaston Albergotti dance the night away under an elegant white canopy and twinkling lights. Above: Lodge wedding guests receive a thank you gift from the bride and groom.

ESEEOLA

7

Events

other social events.

Barbara lays claim they will take on any request. Last year, they coordinated a wedding weekend where every event was held at the Lodge. For the reception, 415 guests dined at four food stations and were delighted with special touches such as finding frozen orchids inside ice cubes in their signature cocktails.

They watched the bride and groom ride off in a Moke (a cross between a golf cart and a jeep) with 200 balloons tied to the back. Oh, and there were fireworks and a cannon shooting confetti, too!

“I found a confetti cannon in Minnesota and had it shipped,” Barbara says.

She’s been known to pull many an all-nighter setting up chairs and tables and still fretting, as the sun rises, whether she’s done enough to

8

ESEEOLA

make everything perfect.

When asked what has been her most memorable wedding (although it is hard to top a confetti cannon) Barbara is quick to answer.

“Alan Pennell (bride) and Gaston Albergotti’s wedding last year stands out,” she says without hesitation.

Barbara and Janna met with Alan and her mom, Nancy, to discuss the bride’s unique vision. Rick and Nancy Pennell are members of Linville Golf Club, so the ties to the area were strong.

“They had a very specific idea for the reception, which is always great.

Despite the camp being quite rustic, they wanted to create a sophisticated feel and, equally important, they wanted as much as possible for things to be sourced locally.”

They used Janna’s assistant as the wedding director because of her experience in that area. Barbara then went to work executing all the details that go into the day of “I dos.”

Personal touches such as a table of topiaries and tins was displayed inside the Lodge as a way to let everyone know the bride’s and groom’s favorite places. With the aid of a North Carolina company specializing in table linens and drapery, this luxurious vision began to take shape as the entire wooden ceiling of the bucolic venue was draped in soft white, opaque silk. Sterling silver, ivory candles, chandeliers, rugs and soft seating throughout added to the upscale feel Alan was looking for.

From Janna’s towering arrangements combining elegant flowers and natural greenery on the mantles to

simpler, smaller clusters of roses and hydrangeas nestled on tables, nature looked as stunning inside the camp as outside. But it was the thousands of twinkling white lights, hung by Lipps and his crew, that brought every enchanting detail together.

The couple chose All Saints Church, which is located on Eseeola’s property, for the wedding. Barbara secured a trolley car from a local company to take the wedding party to and from various locations. A minister of music and his gospel choir from Boone were brought in to provide a moving backdrop of song when the newly-married couple exited the church.

When the big day arrived over Labor Day weekend, months of hard work had been implemented—but there was just one problem.

“Mother Nature disagreed with our plans,” Barbara lamented.

Barbara is no fool when it comes to messing with this mother. She said that Eseeola management decided to install electronic shutters for inclement weather and did so after the reconstruction of the camp in 2006. So once again this dynamo wedding team went to work and enclosed the venue to protect the splendor of the environment inside from the soggy weather outside. They also added heaters in the corners, making the surroundings cozy.

The guests dined and danced the night away under the billowy, silky sky. The weather cleared enough later in the evening, allowing the happy

It’s the details that matter. From topiaries to transportation .... from a magical light show inside to a brilliant display in the sky .... Eseeola Lodge and the camp venue offer a wedding destination like no other.

couple to ride off in a golf cart under a dazzling display of fireworks.

“From the moment Alan arrived that day until she left in the golf cart, she was beaming,” Barbara says.

“Despite an all-day drizzle turning into a downpour, we worked so hard to ensure it wouldn’t dampen this day, and it didn’t. I’ll always remember how happy she looked and how good that made me feel.“ It’s safe to say Mother Nature has met her match.

Barbara eats, sleeps and breathes every single event as if it was her own.

She knows many brides’ friends will attend a wedding, see just how special the venue is and choose Eseeola too when it’s their time to walk down the aisle. So she is determined to make every wedding as unique as the couple who will say their vows.

“Nineteen years ago I was bartending and meeting guests who now have grandchildren getting married here,” she says. “They become family to me.”

No wonder she has such an impressive wall of love notes from

couples who send her a thank you card, holiday greeting or the always wonderful baby announcement.

She will often see these same couples return for Linville’s annual Fourth of July celebration that will include clowns, a bouncy house, a full dinner menu under tents, live music and, of course, a fireworks show to cap off another magical time in Linville.

The Fancy Dress Ball is Linville’s other popular summer event; it’s held each August with an evening of livelythemed skits, costumes and innocent indulgence.

“There’s nothing fancy about it. It’s all fun!” Barbara chuckles.

As if all of that partying isn’t enough to keep Barbara working about six and a half days a week (she takes Sunday afternoons off), she also coordinates events for spouses of those playing golf.

“I’ve had craft fairs at Eseeola, organized shopping trips to Boone and coordinated the always popular ladies luncheon,” she says matter-of-factly. “I do it all.”

Barbara has a wonderful response

when asked what her main goal is when she’s planning an event at Eseeola. It’s not the food or the flowers or the music or the Lodge.

It’s the surroundings that bring everything and everyone together in one place that she wants people to remember most.

“I want people to come to Eseeola, away from their hectic ‘city’ lives and see what the sky really looks like and sounds like day or night,” she says.

One has to believe it’s all those glorious details that Barbara, along with Janna and many others, brings to life that enables Eseeola guests to savor the celebration of such special people in such a special place. b

“19 years ago I was bartending and meeting guests who now have grandchildren getting married here.

They become family to me.” –Barbara Pollygus ESEEOLA

9

Dining

10

ESEEOLA

Home P Town Cooking

atrick Maisonhaute took three weeks over the holidays this year to visit his hometown outside of Lyon, France. One of the highlights of the trip for Maisonhaute, the Eseeola Lodge executive chef since 2006, was reconnecting with his gastrological roots—the tastes, techniques and sensations that enticed him into the food service business in the late 1980s.

Lyon to Linville

Eseeola Lodge Chef Patrick Maisonhaute jokes that he is always behind on his paperwork because he enjoys spending time in the kitchen whipping up delectable meals for Lodge guests.

He sat down to a salad dressed with his grandmother’s vinaigrette made with colza oil, which comes from the seeds of the rape plant that grow prolifically in France (it’s in the family of canola oil).

“That bite was magical, absolutely fantastic,” he says.

“There are tastes you remember from when you’re young.

That taste to me was like opening a book—you can see all the photos of your family go by.”

Another was visiting the pastry chef and chocolatier who gave him his first job in the food-service industry nearly three decades ago. Michel Durand is the grandson of the founder of Maison Durand, a pastry shop started in 1890 in the village of Boen-sur-Lignon. Patrick returned to Linville with a package of hand-crafted chocolates made with elite ingredients that he gave to Linville Resorts GM John Blackburn, who hired him as the Eseeola chef in 2006.

“That chocolate meant something,” Patrick says. “For me, it was very special to bring something from my first boss to my current boss. I respect so much my first chef and the same here for Mr. B.” Maisonhaute’s roots in France are forever linked to his job running the expansive dining operation at Eseeola Lodge and Linville Golf Club. Passion. Creativity. Attention to detail. He chides himself on his deliberate manner of speaking English—“I am paying the price for not listening to that teacher when I was a boy,” he says with a smile. But he musters the words and the facial expressions together to explain the joy of something as simple as going to the farmer’s market.

“I was reminded on my trip of the energy you get at the market and appreciation of food and making it just right,”

ESEEOLA

11

Dining

12

ESEEOLA

he says. “The young chef, he looks at the zucchini and to recreation. And the food is a key component as well. him it’s just zucchini. To me, if I’m looking at that zucchini Cooked-to-order breakfasts and sumptuous dinners are or that spinach or that haricot verts, I am wondering if that served in the main dining room, and the menus evolve farmer wanted to make money today, or did he say he was from season to season depending on what’s available from going to wait an extra two days when it was in its prime? local purveyors.

You have to get top quality. It makes such a big difference.”

Breakfast choices routinely include local trout with He is quick to seize the word brigade, thought by scrambled eggs, biscuits with country ham and pancakes some entomologists to have French roots, to illustrate with local blueberries. For dinner, appetizers range from the teamwork needed to dish out more than a hundred fried oysters with a grilled corn and heirloom tomato relish meals in the Eseeola dining room on to a mushroom tart in a puff pastry. a busy summer night as well as four Maisonhaute will dip into his French other locations—the Grill Room at roots for a beef bourguignon made the clubhouse, the pool pavilion, with filet mignon cubes (see sidebar Camp Yonahnoka and the halfway for recipe on page 14), and another house at the golf course. The Lodge, favorite is coq au vin with blue corn grounds and camp area host frequent hoe cakes. weddings and private parties up to

The Eseeola is renowned for its 600 people. weekly seafood buffet, where hungry Maisonhaute has one white diners travel from miles around for chef’s coat with his name stenciled mounds of food that include some on the chest—that’s for photos or 100 pounds of shrimp, 70 pounds special occasions. Otherwise, he’s of lobster tail and up to 50 pounds just one of the chefs in the kitchen. of lump crab meat. Alongside is “It’s not about me, it’s about the an expansive table anchored by an brigade, the teamwork,” he says, intricate ice sculpture. The table “from the front of the house to the is covered with cold items—fish, reception to the laundry ladies to seafood, aspics, pâtés and salads, the golf shop. I’m not a big fan of with extras including duck, quail myself. I’m a worker. I want to be in and pork loin. the kitchen.”

On these occasions there is That’s one reason why he’s forno need to understand English. ever behind with his administrative Maisonhaute makes a point on work—submitting invoices, time Thursday evenings to mix and sheets and the like. mingle with the guests enjoying The chef, along with sous chef the buffet.

Terry Dale, spends the winter months “You don’t need to speak the interviewing potential kitchen stafflanguage,” he says. “The food will –Chef Maisonhaute ers via Skype and also in person for speak for you. I always say to young the upcoming season. chefs, ‘A lot of people can talk, “It’s such a big melting pot we bring together every but let the work do your talking.’” b year,” Patrick says. “Last year, we had people from India and Thailand, from Peru, China and Mexico. They came from California, New York, Florida and some local people.

Maisonhaute speaks frequently of the concept of “the We had every culture and background.” brigade,” the team that works together and selflessly to service the many guests and venues at Eseeola.

The Eseeola experience is certainly about rest and

“You don’t need to speak the language.

The food will speak for you.” ’

ESEEOLA

13

Side Notes++

ESEEOLA LODGE

Beef Bourguignon The recipe for beef bourguignon originated in France ages ago when people sought a means to tenderize and add flavor to unremarkable cuts of beef. They cooked it slowly with Burgundy wine and vegetables, the result being a stew of sorts.

“You cannot recreate history,” says Chef Patrick Maisonhaute. “Beef bourguignon has been in French culture for centuries. But today we can try to tweak it and make it our own.”

This dish is frequently on the menu at The Eseeola Lodge and is highlighted by a rich sauce prepared from fresh beef stock. And instead of using tough beef that needs to cook for hours, Maisonhaute uses the finest part of the cow—the filet mignon—and adds it at the end.

“It’s a fantastic dish,” he says. “Why? It’s posh and comfort at the same time. It’s very elegant, but it’s comfort food. This dish, you cannot rush it. The sauce is a slow process. When you get that sauce and its richness and combine it with the tenderness of the beef, it’s magical.”

Recipe

4 garlic cloves, finely minced 3 shallots, finely minced 3 cups of carrots, finely diced 3 cups white onion, finely diced 12 slices thick cut bacon, finely diced 1 qt good Burgundy wine 2.5 qts beef stock

4 bay leaves 4 sprigs fresh thyme Salt & black pepper to taste ½ pound butter & ½ pound flour = roux – simmer on low together for 15 minutes 3-4 lbs fresh beef tenderloin – cubed in one-inch squares

Cut bacon into small bits and sauté on medium heat until they start to turn golden brown. Add carrots, herbs and onion and sauté on low until soft. Turn heat to high and add Burgundy wine.

Bring to a boil then reduce heat to simmer and reduce by half. Add beef stock and simmer for 30-45 minutes, again reducing by half. Add the roux and whisk well. Simmer on very low for 30 minutes. Finish with salt and pepper to taste. Remove herbs.

To serve: Season beef with salt & pepper. In a hot non-stick skillet, add a tbsp of canola oil or clarified butter and let it get very hot. Carefully add beef, allowing it to sear on all sides. Deglaze pan with 1/4 cup Burgundy wine, then add your sauce and simmer for 2 minutes. Serve with creamy mashed potatoes, pearl onions, mushrooms and vegetables of your choice.

14

ESEEOLA

ESEEOLA

15

Side Notes++

I N T RO D U C I NG

Red Fox

Tavern

“The fox changes his fur,

E

seeola’s decision to offer a more casual dining experience for its guests and members didn’t come quickly. Lodge traditions, after all, begin with high standards and plenty of thought. The Red Fox Tavern is a new chapter. Less formality. More options.

The same great expectations.

Eseeola’s fine dining experience will remain a fixture in the large hall to the right of the bar. But an industry-wide trend of creating a more relaxed dining alternative is something that Eseeola’s management felt was needed at the Lodge. The Red Fox Tavern is located in the smaller dining room that includes the bar area.

“The room has a more casual feel with a television, increased spacing between tables, more colorful kinds of artwork and of course, a new menu,” says Brandon Wilson, Eseeola’s assistant general manager.

The dress code is business casual—slacks, collared shirts for men and comparable dress for women. Polo shirts will also be permitted.

The tavern is open Tuesdays, Wednesdays, Fridays and Saturdays unless there is a scheduled event.

Deciding on a menu is always the most exciting part of launching this type of venture.

Wilson hopes everyone’s tastebuds will be satisfied and that the food will reflect the region’s distinct flavors.

16

ESEEOLA

but not his habits.”

“The menu aims to expand on the Lodge bar menu, allowing our culinary team flexibility and creativity.” he says.

Pimento Cheese Tater Tots, Lobster Mac and Cheese and Pan Fried Carolina Trout are just a few offerings to whet your appetite. We think you’ll find this new Eseeola tradition was worth the wait.

RED FOX

TAVERN S AM

Soft Pretze

PLE MEN

ls and Bee

Fried Oys

ter Biscuit

Celeriac Sl

s

aw / Smok

Bourbon an

Fried Brus

ed Cashew

d Bleu Bru

sels Sprout

s / Bleu Ch

Pimento C

U

r Cheese

eese / Bour

heese Tate

Pickled Ra

mp Aioli

Butter

ssels

bon Glaze

r Tots

Lamb Baco

n

Red Fox Ta Cured Stra vern Salad wberries / Pickled Pe Shaved Ra a Shoots / dish / Goa Grape Tom t Ch atoes eese / Rom Toasted W aine Hearts alnuts / Rh ubarb Vina igrette Steamed

Fried Joyc

Bun e Farms Ch Mustard G icken / Bread & Butte reen Slaw / Oyster Ai r Pickles oli

Asparagus

Red Fox Ta

vern Burge Patty / Ch r Onion Ring eddar Cheese / Lettu s / Tomato ce / Tomat o Jam / Pub Chips

Angus Beef

Lobster M

/ Chablis,

ac and Che

Aged Ched

dar, & Mas

ese

carpone Ch

eese Sauc e Stroganoff t Ribs / Sh iitake Mus hr ooms / Pa Red Wine ppardelle Reduction Pasta / Crème Fr aiche

Grilled Shor

Collard Gre

Pan Fried

ens / Crea

Caramelize

d Shallots

Carolina Tr out

med Farro

Twin Beef

/ Balsamic

/ Caper Ta

Tournedo

Horseradish

s

rragon Bu

Steak Sauc

tter

e / Pub Ch

ips

CROWD PLEASERS Family Fun Nights at The Pool June 30, July 7 & 27 On three evenings this summer, we’re extending pool hours for the kids, opening a bar for the adults and serving up dinner and a good time to all. So, invite some friends, locate the floaties and get set for some fun—Linville style. Open to members and their guests.

Celebration at Camp Yonahnoka July 4 Bang, boom, crackle goes the fireworks! But not before an all-American picnic. Join friends and family at Camp Yonahnoka for hamburgers, hotdogs and all the fixins. There’ll be facepainting, games and inflatables for the kids.

Cool libations and lively conversation for the adults. Don your best red, white and blue; grab your fireworks-watching quilt and let’s celebrate the USA. Open to members and guests of The Eseeola Lodge.

Linville Foundation Cocktail Party July 2018 Since its inception in 1967, the Linville Foundation has given over 2000 scholarships to employees.

Through the generosity of Linville Golf Club members, this organization has made realizing the dream of education a reality for many deserving individuals. Join us as we celebrate this venerable institution. Open to members.

Duckhorn Wine Tasting August 13 Founded by Dan and Margaret Duckhorn in 1976, Duckhorn Vineyards has been crafting classic California wines for nearly 40 years. Join our Duckhorn representative and sample their finelycrafted, best-selling vintages. Open to members and guests of The Eseeola Lodge.

Members & Friends Dinner Dance August 25 Everyone knows Linville is the place to be, or do they? Invite your friends up to the High Country and join the Linville crowd for a cool weekend away from the lowland heat. Enjoy a round of golf or a hike on Saturday, then take it up a notch that evening to the eternal sound of The Embers.

Dinner + Dance + Friends can only add up to one thing—a fabulous evening! Open to members and their guests.

Fall Family Weekend October 5-7 Enjoy the fall air and a rich palette of autumnal colors as we put to bed another great Linville season. Our Fifth Annual Shooting Tournament is scheduled for Saturday. Later that evening, dinner is served at Camp Yonahnoka—a laid-back affair with games and crafts for the kiddos. Then, as the harvest moon rises, so goes the party’s tempo as the band Affirmative Groove closes out the evening with their unique dance sound. Open to members and their guests.

ESEEOLA

17

Landscape

ESEEOLAS

FLOWER POWERS

18

ESEEOLA

“Flowers always make people better, happier, and more helpful. Flowers are sunshine, food and medicine for the soul.”

–Luther Burbank, early 1900s American botanist

I

n that case, a visit to The Eseeola Lodge might just be the mother of all remedies. At the root of this botanical tonic are two women who have planted a lasting legacy here—Sandy Henderson attending to the gorgeous landscaping and gardens outside the Lodge and Janna Avery the maestro of the freshly cut arrangements that decorate the public rooms and dining tables.

“I’ve been blessed,” Sandy says. “It’s the Lord who is the real gardener out there.”

Janna minces no words either by saying, “One of my greatest passions in life is flowers.”

They will both admit their jobs are very demanding. But neither can see doing anything else.

When you drive up to The Eseeola Lodge and see the dahlias, salvia, sunpatiens, lilies (the list goes on and on) standing grand and ready to greet you, give a nod of respect to Sandy.

“I’ve been working with Eseeola for forty years,” she says with a chuckle. “My knees keep giving out, but people ask when I’m going to retire and every season I just tell them it doesn’t feel quite right yet.”

She does get some help from Randy Lipps, lawn maintenance manager, and some of his crew, but Sandy is pretty much a onewoman green machine.

Each fall she digs up all the dahlia tubers (her favorites) and stores them by color in her own basement. Then in spring she transfers them to her greenhouse to grow. By the time they are planted in late May—because mountain gardeners can’t jump the gun due to cooler temperatures—they are already about a foot high.

“You just have to have patience. It’s a lot of work, but it’s the best way to grow them up here,” she says.

ESEEOLA

19

Landscape

Janna Avery (near right) is in her element as she creates another stunning centerpiece.

Sandy Henderson tends to the beautiful garden boxes all along the exterior of the Lodge.

Once inside, it’s time for Janna Avery, the Lodge’s floral designer, to work her magic. Peonies (her favorite), with all their unfurling, ruffled petals nestled in fern and other greenery, are a visually-stunning presence while a few simple, elegant stems greet guests at their dining table for each meal. Janna also coordinates the floral arrangements for weddings and social events at the Lodge. No small task, indeed.

Janna joined the Lodge part-time in 2004. Her family owns a hundred-year-old wild flower nursery in the Blue Ridge Mountains. So in 2006 it seemed a natural fit to become an assistant to Peggy Irving, Eseeola’s floral designer at the time. When Peggy retired in 2009, she recommended Janna to John Blackburn to take over.

“I learned so much from Peggy, especially about collecting foliage around the woods. She would hike and come back with all kinds of stuff,” Janna says. “I learned to be a fern fanatic from her.”

Like Sandy, Janna is a dahlia devotee. Come July and August when they are bountiful around the Lodge, she will snip a few for her arrangements. But most of her flowers come from suppliers in Charlotte.

They are delivered each Wednesday, arranged and then put out every Thursday. There are seven large arrangements and 36 dining table vases. She spends Fridays prepping for the never-ending busy weekends of weddings and other social gatherings.

“Most people groan about Monday mornings, but I enjoy them because I can take a quick breath,” says Janna with a chuckle.

That’s when she prepares for the week ahead and spends time walking around the Lodge looking at the arrangements

20

ESEEOLA

to weed out any misbehaved and wilted stems.

Both Janna and Sandy have studied a great deal about their respective jobs traveling all over the world. Janna studied in Belgium and Amsterdam and saw how very different Europeans look at flowers.

“In America, flowers are a luxury. In Europe, flowers are incorporated into everyday life, even if it’s just a few posies in a jar.”

Sandy says the New England gardens are some of her favorites. She is a voracious reader of all things blooming and says that science has come such a long way in creating hardier and more prolific plants.

“Salvias used to be one color—red,” she notes. “Now they come in brilliant blues and purples. They are workhorses all season in my Eseeola gardens.”

Sandy says that the venerable impatien has lost a little of its luster in her eyes—no longer lasting the season due to various issues. She now uses sunpatiens, a hybrid, which are similar to the New Guinea variety but much prettier to her eye. She says technology has meant that petunias, typically fussy about getting deadheaded on a daily basis, now look tidy without too much effort throughout the summer growing season.

“In America, flowers are a luxury. In Europe, flowers are incorporated into everyday life, even if it’s just a few posies in a jar.”–Janna Avery

shine the brightest around the Eseeola property.

In January and February while the snow is piling up in Linville, brides are eager to look ahead to their summer or fall nuptials at Eseeola as they meet with Janna in anticipation of making their wedding flowers, along with their special day, memorable.

“They come armed with their Pinterest boards,” Janna says. “I just try to live up to their expectations.”

These women make it look so easy. But the aweinspiring power of the petal as so eloquently described by Mr. Burbank can only flourish in the hands of experts.

The fact that Eseeola has two pros on board should make us all smile with delight. b

Both women say the Lodge has certainly “grown” a lot where flowers are concerned, too. Early on, Sandy remembers there being a few day lilies and some annuals outside, but nothing to brag about. So she dug in her heels by repeatedly asking for more landscaping areas, and as buildings were torn down around the property, garden space grew.

Janna says long ago the floral arrangements inside were structured and surrounded by other objects to create a vignette-type look very typical of the time. Today her approach is far more natural, using lots of greenery mixed in with big, billowy flowers. She credits John Blackburn for how far they’ve come.

“Mr. Blackburn loves flowers,” Janna says happily.

“He’s always very supportive of our efforts and embraces our creativity.”

As with most year-round employees at the Lodge, the off-season (November through April) is no time to rest.

Both Janna and Sandy are involved with some freelance holiday work putting their talents to good use, but they are already planning ahead for the next Eseeola season.

By January 1, Sandy has tended to all those sleepy dahlia tubers and placed her spring order with wholesale growers.

Then she begins plotting out just where everything will

A bride provides a lovely brackdrop to her stunning floral arrangement created by Janna Avery. Special touches like baskets and arbors fill the landscape with beauty and color while Camp Yonahnoka is transformed into a natural wonderland in keeping with the surroundings.

ESEEOLA

21

Golf

22

ESEEOLA

‘

COOKE S

TURF I

t’s dawn in Linville and David Cooke is somewhere on the golf course, as he’s been for many of his 68 years on the planet. He might be near the fourth green, looking across Lake Kawana as the first vestiges of light cross the water. Or standing high on the eleventh or thirteenth tees, the golf course laid out beneath him.

No matter the location, the feeling’s the same.

“You see God’s blessings,” Cooke says. “You look around and you’ve got the dew and you’ve got a little mist, and you look up and you see Grandfather. You know God’s there.

You could not ask for any place better.”

There have been only four course superintendents since the Linville course designed by Donald Ross opened in 1926—John Forbes, Arl Greene, George Cooke and David Cooke. George and David were two of 10 children who grew up in the Linville Valley, George born in 1934 and David in 1949.

Both spent their lives around

Linville Golf Club.

“I’d help George drag the hoses and ride around with him on the machines that mowed the fairways,” David says. “I started shagging balls about nine or 10. It was the first job I ever had that I got paid for. I don’t remember how much, less than a dollar I’m sure. Then I started caddying and later began working on the golf course full time in 1970.”

George was superintendent until he retired in 2000 and David took over. Neither was college-educated, but both developed a deep reservoir of experience and instincts honed over decades of tending to the grass, trees, fauna, streams and slopes of the golf course.

“David was our hidden gem from the day he started,” says Director of Golf Tom Dale. “He’s such a great guy to work with. His staff loves him, and he seeks input from the golfers almost daily. A lot of superintendents don’t care what the golfer thinks. But David wants to know what the better players think, the ladies, the poorer players, the seniors. He knows that the golf course is theirs, and he wants it prepared best for them.”

Architectural consultant Bobby Weed, who has worked with the club on design tweaks since the 1990s, marvels at the family’s longevity and the wisdom they impart on the maintenance process.

“I would venture to say that if you add the Cookes’ careers together you ultimately span a hundred years of maintaining that golf course,” he says. “What a legacy. That’s absolutely unheard of. They learned from the ground, not a textbook. They have a feel for that land unlike anything I’ve seen in this business.”

“We learned from trial and error and experience,” David says. He stops

“You look around and you’ve got the dew and you’ve got a little mist, and you look up and you see Grandfather. You know God’s there. You could not ask for any place better.” –David Cooke Opposite: George Cooke (R) was course superintendent at Linville Golf Club from 1967-2000, and then brother David (L) took over. Their instincts, experience and hard work have shown in every blade of grass over more than half a century.

ESEEOLA

23

Golf

and smiles. “But I hope not too many errors, because grass can’t stand too many errors.”

He tells the story of the most infamous snafu in half a century of maintaining the course. In late September 1989, Hurricane Hugo was barreling toward the Carolinas coast and predicted to track heavy rains up into the North Carolina mountains.

The maintenance staff planned to apply a pesticide to the course to fend off cutworms and moved quickly to apply it and let it seep in before the storms came.

After the heavy rains from Hugo hit and the water receded, the Cookes were aghast to see that wide sweeps on holes seven, eight, 11, 13 and 15 all of a sudden turned yellow.

“We had no idea what caused it,” David says. “We sent some samples off to N.C. State. It turns out a disgruntled employee at the factory we bought the pesticide from had laced it with Astrazine, which is a weed killer.

They paid for the repair, but we had to buy truckloads of sod the next spring to repair the damage.”

Cooke’s been around long enough

24

ESEEOLA

he remembers where some of the greens from the original and longsince abandoned 1896 golf course stood, when the maintenance staff cut the stream banks by hand with scythes, when there was enough local locust wood around they could cut it and trim it for tee markers and bridge railings (now they have to buy it from a supplier in Yancey County).

“We also used to the cut the greens and tees by walk-mower,” he says.

“Actually, that’s come full circle. We went from walking to riding and back to walking again. Walking is much more precise. You can follow the contours of the greens much better.”

He feels blessed to have lived his life in the shadow of Grandfather Mountain and within an environment rich with woods, streams and blue skies. Being the boss for nearly 20 years requires a certain amount of indoor administrative work, but to Cooke the glory is in the dirt and the grass.

“As a kid I would caddie until six and then we’d get our golf clubs and play until dark,” he says. “If I wasn’t playing golf, I was fishing. If I wasn’t

fishing, I was hunting. Growing up now, kids don’t have the things we had. They don’t have the same advantage of growing up outside.

They’d rather play on the computer or their phone or sit in front of TV. It makes you sad.”

Superintendent No. 5 when David retires sometime in the next year or so will be his son, Tim, who’s 44 and first worked at Linville when he was 17 years old.

“Tim loves the place, he never wanted to do anything else,” David says. “I can remember him being eight years old, driving the buggy for me to jump off and change sprinklers. We did that lots of times. Other times, he would sit on my knee and go to sleep while I was mowing grass.”

Cooke notes that his son has gotten more education than he or George had—a two-year degree from Catawba Valley Tech in turfgrass. But all of them were weaned on the fresh air of Linville.

“There is nothing quite like getting up in the morning and knowing you are coming to work over here,” Cooke says. b

The lightning-quick greens, the lush turf and the mesmerizing mountain landscape make golf at Linville a challenge and a pleasure in every stroke and every step.

ESEEOLA

25

Tennis

the

Game Changer B

ill Zopp likes to joke with the principal and his boss at Greenbrier East High School in West Virginia that he returns to his science teaching job there late each August to “rest up” after a summer of hard work in the North Carolina mountains.

Zopp is the director of tennis at Eseeola Lodge and has moved to Linville for three months every summer since 2002. He’s on the tennis courts basically from 7:30 a.m. until early evening seven days a week—running clinics, giving lessons and helping maintain the club’s eight courts.

“That’s not a complaint,” he’s quick to say. “I really enjoy it. I think the only days off I’ve taken the last three years have been two Father’s Days and a half a Father’s Day—and that’s because my kids really got on me.”

Zopp played college tennis at Concord University in Athens, W.Va., and after graduation in 1989 got a job teaching science at Greenbrier East High. The principal at the time said he’d heard that Zopp played college tennis.

“He said, ‘Well, our tennis coach resigned last year, and we haven’t filled it yet. I want you to take it,’” Zopp recalls.

“And I said, ‘Yes sir.’ I’ve been teaching and coaching tennis ever since.”

Zopp had been working at the Greenbrier Resort for 10 years during summers and weekends during shoulder seasons giving lessons when a friend in the tennis business told him in early 2002 of a summer opening at the Eseeola Lodge. He called General Manager John Blackburn and

26

ESEEOLA

Bill Zopp gives lessons, runs clinics and grooms the courts from dawn to dusk throughout the summer at Linville. Here he‘s working with his youngest daughter, Riley, on serve technique.

ESEEOLA

27

Tennis

arranged to visit and talk about the job.

“Mr. B seemed genuine and just kind of convinced me that I ought to come down,” Zopp said. “It was pretty risky because I’d been with the Greenbrier a long time and it was right at my back door. But Mr. B threw me a good pitch and kind of sold me. He convinced me to leave a place where I was doing really well and had established a relationship with members and guests for 10 years here in my back yard.”

And Zopp hasn’t looked back.

At the time he was divorced with three young children—Audrey, Jared and Riley, ages eight, six and four—and they spent two months of the summer with their dad. So if this new gig was going to work, it would have to be accommodative for the entire Zopp family, not just Bill.

“Mr. B arranged for a four-bedroom house for us to live that first summer,” Zopp says. “The members down there are just like one big extended family. They sort of took me in and treated me like a king from the start and welcomed my kids, too. Some of the members would have them over to play with their kids and take them places with their

28

ESEEOLA

kids. They knew I was busy. You could say it took the whole village to raise my kids.”

Zopp enjoyed that first summer and his children had a good time, so he was happy to come back. In time, he consulted with Blackburn and Linville Resorts President Alan Dickson on ideas to improve the tennis facility. Several years later, a new tennis pro shop and outdoor programs building was erected.

Today the facility has eight courts, four in the main complex located beside the golf clubhouse and four on the other side of Hwy. 105.

“We have a general manager and board who really support tennis,” Zopp says. “Sometimes, that’s hard to find in the resort and club business. Your pool and spa are not going to make the club money like golf and dining. But the powers that be at Linville truly want to have first-rate in everything.”

The tennis facility is open to guests of the Eseeola Lodge and to club members. There are ample court times available for guests spread among the eight courts, which get heavy use by a cadre of tennis-loving members.

“That makes it so cool because you get to know all these people, and you can see their progression over the years,” Zopp says. “I’ve seen kids grow up and turn into adults and go from our junior clinics to adult clinics over the years.”

A typical day for Zopp and his two assistants (son Jared worked for his dad for four summers before going off to medical school) begins with grooming the courts and giving early lessons and then running a daily adult clinic from 10 to 11:30 a.m. Junior clinics begin at 3 p.m. and run for two hours. Between clinics, the tennis pros will give individual lessons and groom the courts. The day usually winds down around dusk with the tennis pros joining club staffers from other departments for dinner on the picnic tables behind the kitchen.

“It’s a busy day, but it’s fun and the people are so enjoyable to be around,” Zopp says. “Usually they are in good moods. How could you not be in these surroundings?

They want to get a good workout, enjoy themselves and hopefully improve their game.”

Zopp remarried in 2005 and his wife Melanie now joins him throughout the summer when her schedule permits.

Each of his kids have held various jobs at the club through high school and college. Now the youngest has flown the coop and the 2018 season, Zopp notes wistfully, will be the first that none of his kids have spent the summer in Linville.

“I know in West Virginia they call it, ‘Almost Heaven, West Virginia,’” Zopp says. “But I’ve always told Melanie that Linville is like a little piece of heaven. It’s just a different place.” b Tennis player Steve Kerandal hits a ground stroke on one of the club’s eight courts, four of which are located in the main tennis complex and four across the street.

“I’ve seen kids grow up and turn into adults and go from our junior clinics to adult clinics over the years.” –Bill Zopp

ESEEOLA

29

Spa

The Spa at Eseeola allows guests and visitors yet another way to escape from the hustle and bustle of their busy lives.

In Ahhhhhh of the Spa

a

s if the surrounding mountains, activities, accommodations and cuisine aren’t enough to tuck one’s worries far away while in Linville, there’s always The Spa at Eseeola to nudge you into a full on state of tranquility. Located just across the road from the Lodge at the Alan Dickson Center, The Spa at Eseeola, owned and managed by Mitzi and George Bunton, offers a variety of services to further relax the mind, body and soul.

The initial opening was a small massage center in May 2002 after Assistant General Manager Brandon

30

ESEEOLA

Wilson contacted Mitzi, a massage therapist in Banner Elk, about the possibility of coming to Linville to start up the operation.

“Due to the Lodge’s reputation, it didn’t take me long to decide to accept the offer,” says Mitzi.

The goal, like all other services at Eseeola, was to exceed guests’ expectations, and it certainly did.

As the massage center quickly grew in popularity, it outgrew its tiny room. George Bunton, Mitzi’s husband, joined in 2003 and over the course of a few years they expanded the business and space

to offer esthetic services, including facials and body treatments.

A shared vision between Eseeola General Manager John Blackburn and the Buntons, who both have backgrounds in physical therapy, was that a full-service spa would meet the ever-growing needs of hotel guests and Linville members. The Spa at Eseeola officially opened in September 2013.

“We strive to be consistently better and we genuinely care about our clients. We want their time spent with us to be an experience that creates a memory.” says George.

The staff are all licensed North Carolina massage therapists, estheticians and cosmetologists who are client-centric and focused on services that work in harmony with the serene Linville environment.

Most guests are not just there to savor the sublime surroundings or dine at the popular Thursday night seafood buffet. They come to play multiple rounds of golf or hike the vigorous local trails or participate in the Grandfather Mountain Highland Games. Providing massage and stretching therapies is a perfect fit for those who need to unwind after a day of adventure.

“We love being part of helping the guests and members with their wellness and longevity in pursuit of a healthy lifestyle. We love knowing their children and grandkids, getting familiar with their Linville family legacy,” says Mitzi.

The Spa staff have also kept up with the trends and expectations of their clients by offering organic, vegan and gluten-free products.

Group services are also very popular.

“People are wanting to do pedicures, facials, massages, nail services together, as well as couples treatment.” says Mitzi.

For those setting up a tee time, there are several treatments that will help reduce stress and muscular tightness in the lower back.

“The Golfer’s Edge massage is a combination of sports massage and stretching techniques designed to loosen, warm, and ready muscles for intensive use and a must before hitting the links,” says George.

With Eseeola known as an unforgettable wedding destination,

The Spa also offers a variety of services to meet the needs of the bridal party such as hair styling and make up—even providing touchup services throughout the big day.

The convenience of an onsite spa has become very popular for those who already have too much to worry about when planning their wedding.

While there is no claim to a fountain of youth, the young ones are also welcomed. In keeping with the Lodge’s commitment to providing family-related services, The Spa at Eseeola caters to kids from 4-17 using age-appropriate therapies and treatments. There’s even a Princess Package that needs no further explanation—except to say fruit or candy flavored lip gloss may be involved.

To further enhance the experience, product lines used in spa services are available for purchase, allowing clients a way to take a little bit of The Spa at Eseeola home with them—even if home is just down the street as The Spa is open year round

and to the public.

“Our robes are one of the most loved comfort items for many guests and are available for purchase,” says Mitzi. “Our Spa Boutique is the perfect place to pick up a hostess gift or for someone’s special occasion.”

And then there are those who come to Eseeola with only one goal in mind—to be pampered. There are plenty of packages to indulge in, guilt free.

“I feel that our spa services are necessary nourishments for mind, body and soul,” says Mitzi.

While there are just so many hours in a day, it’s obvious The Spa at Eseeola and the dedicated staff who work there can fill all of them with plenty of ways to relax, refresh and rejuvenate.

So when you arrive at Eseeola, take a look across the street and remember that the state of tranquility is within your reach. Go ahead, take a deep breath of fresh mountain air and say it—“nudge away my worries.” b

“We love being part of helping the guests and members with their wellness and longevity in pursuit of a healthy lifestyle. We love knowing their children and grandkids, getting familiar with their Linville family legacy.” –Mitzi Bunton

www.eseeolaspa.com 828.737.9500 Spa owners/operators George and Mitzi Bunton.

ESEEOLA

31

PRSRT STD U.S. POSTAGE PAID PPCO 175 Linville Avenue, Post Office Box 99 Linville, North Carolina 28646 www.eseeola.com • 800.742.6717