black diamond ranch january 2014 newsletter
DESCRIPTION
golf community newsletterTRANSCRIPT
January 2014
w w w . b l a c k d i a m o n d r a n c h . c o m
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Club StaffDoug EglyGeneral Manager
Matt DiMasEDirector of Golf Course Maintenance
PEggy glEasonAccounting
Mary naPolitanoFitness Center
BraD t. rEiDClub Manager
Bryan richarDDirector of Golf
KErry rossElEtMembership Director of Sales
JEnniFEr stauFFPOA Manager
KEnnEth tuFoExecutive Chef
A Message fromDoug Egly, General Manager
Dear Black Diamond Members:
I hope everyone had a terrific holiday season. I recently sent a communication about several members’ guests and prospective members’ experience at Black Diamond. Needless to say, the email generated quite a bit of buzz and conversation. The feedback was very productive and the end result should improve the member experience and create a more welcoming environment for both guests and prospective members. I want to thank everyone who shared their thoughts with me and concern about how we welcome people to the club. All of these ideas will be discussed in detail at the next Golf Committee meeting. This leads me to the formation of a new Advisory Board that will be starting in 2014. Our goal is to have this committee in place by February. We are in the process of collecting names for those who would like to serve on this board. If you have an interest, please send me a note as soon as possible. Since the new membership plan was passed in 2013, we have sold four new golf memberships and added 6 social members. If you are interested in reviewing the audited voting results for the new membership plan, they are available in Peggy’s office. On the real estate side, there were 28 transactions in the community in 2013 and interest and traffic has picked up significantly. Thank you for being part of this wonderful club. We are looking at a great 2014 season and appreciate everyone’s support.
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Greetings Members! It’s with GREAT pleasure that we announce the launch date of 1/2/14 for ForeTees Dining to the membership. With this application, our members will be able to experience the same “ForeTees Ease” in booking an online reservation for dinner, as well as a number of the social functions slated for the upcoming season. So after 1/2/14, please take a moment to experience how easy it is to make a dining reservation---perhaps AFTER booking your next tee time. To do so,
you’ll find a “Dining” tab just beside the “Golf” tab. Click on the ‘RESERVATIONS’ tab above; then on ‘MAKE A RESERVATION’ to see how quick and easy it is! To create your own list of fellow members you dine with often, go to the ‘PARTNERS’ section---just right of the reservations tab. After making your reservation, you’ll see that automatic email confirmations are sent automatically to everyone in your dining party---just like with tee times.
After your reservation is made, you’ll be instantly taken to a club calendar that allows you to see this reservation along with others you’ve made through the ForeTees Reservation.
A Message from Brad T. Reid, Club Manager
Membership CornerPlease help me welcome the following new members:Gary and Jennifer MarriageKeith and Gloria KerschMark and Barbara Moxness
Tom and Judy Barth, for those that haven’t met them yet, moved into Black Diamond from Naples this past September and became Full Golf Members. We are happy to welcome them to Black Diamond, and since they have joined they have referred the Kersch’s and the Moxness’! We are very excited to add such great new members to our Club! Remember, with our Member Referral Program you will earn a trip to The Ritz Carlton at Dove Mountain if your referral purchases a golfing membership (please call me for complete details). This month I’ve been busy following up on the 100+ membership leads we have generated through web inquiries and social marketing. I’m also excited to share that we will have new membership brochures and collateral materials! If any of you would like to see them please feel free to stop by the membership office located at the Welcome Center. I wish everyone a Happy and Prosperous New Year.
Kerry
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Happy New Year!
A Message from Matt DiMaseDirector of Golf Course Maintenance
I hope everyone had a great holiday season.
All pre-emergent applications have been applied to all golf courses and any breakthrough weeds we have are being sprayed accordingly. We have a good stand of turf throughout the courses, due to the fertility applications, and in February we will be applying our next wall to wall fertilizer, as well as pre-emergent. We will continue to stay on a preventative fungicide program on our greens throughout the winter months.
Our arbor care program is in full swing and the detailed program is being followed throughout the courses this winter. One project we are going to focus on this month is the clean-up behind Quarry #15 green. Once the entire area and wall are cleaned we will reevaluate the lights. We have many areas to trim and detail and are prioritizing them and working in that order.
On a different note, I would like to thank everyone who has been following the directional signs and traffic stakes throughout the courses. The ropes, stakes, and signage are to protect the turf in high traffic areas so we can provide a quality playing surface.
As always, thank you for taking the time to read the golf course maintenance article.
Lastly, I would like to wish everyone a safe and healthy 2014!
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B
lack
Diamon
d
Ladie
s’ Golf Associa
tion
MARK YOUR CALENDARS!BDLGA JANUARY
LADIES’ DAY GAMES(Some games may be switched to different
days because of course selection)
JAN 7, 2014Full Ranch
Individual Game: Blind Nine. Gross & NetGolf Shop will select 9
holes after play has begun
JAN 14, 2014Full Ranch
Team Game: Net Bridgeman.(3 balls on 3’s;
2 on 4’s; 1 on 5’s)
JAN 23, 2014 - ThursdayHighlands – Ranch Back
Team game: 1BB on hardest 9 and
2BB on easiest 9.
JAN 28, 2014Quarry
Make your own Foursome, 2BB Net
As we ring in 2014 we are looking forward to a New Year filled with fun and friendly BDLGA competitions. Our Tournament Committee has scheduled games to challenge and entertain us...the very definition of “golf.” Our Black Diamond community of lady golfers is diverse and oh so interesting as a group and I feel we are lucky to be able to enjoy the experience of playing this game of golf together...especially on our BDLGA Ladies’ Days! Be assured that your BDLGA Executive and Special Committees and General Board will strive to bring you a year of weekly opportunities to do so.
May the New Year bring blessings to each and every one of us!
GOlF OuTSIDE ThE GATES
(check bulletin board or BDLGA section of website for details)
INVITATIONAl Monday, January 20th
Golden Ocala Golf & Equestrian Club
ThE TRADITION
January 27th and 28thCountry Club of Ocala
HappeningsA Note from BDLGA President Nancy Carey
SAVE THE DATE!TUESDAY, MARCH 25, 2014
Conquering Cancer in Citrus CountyGolf Tournament
BDLGA’S Annual cancer fundraiser (formerly Rally for the Cure)
9AM Shotgun - Rain or Shine!
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Our 2013 Tournament season has come to an end at
Black Diamond, where we had great tournaments along
with a fantastic Member-Member Grand Finale.
Congratulations to our newest winners.…. Men’s Senior Club Champion Carl Nanni
Men’s Super/Senior Club Champion Jack Voorheis
Ladies’ Senior Club Champion Laura Monea
Ladies’ Super Senior Club Champion Helen Park
Men’s Member-Member Champions Bill Joens & Carl Nanni
Men’s Member-Member Net Champions Andrew Petrella & Alan Sutherland
Ladies’ Member-Member Champions Debbie Mooksang & Sandie St. Onge
Ladies’ Member-Member Net Champions Charlotte Reilly & Lyudmila Sandor
Couples’ Club Champions Brent & Debbie Mooksang
Couples’ Net Club Champions Bruce & Barb Lauer
Thank you to all who competed in these tournaments
and for a complete listings of the 2014 tournaments,
please consult the Black Diamond Website.
Member-Guest Tournaments 2014This year’s Member-Guest Tournaments are set and we will begin the process of registering.
Please see the dates below. Tournament registration will be notified via email in the near future.
COuPlES’ MEMBER-GuEST............MARCh 5Th – 7Th
MEN’S MEMBER-GuEST............MARCh 19Th – 21ST
lADIES’ MEMBER-GuEST............APRIl 2ND – 4Th
A Message from Bryan Richard, Director of Golf
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11th Annual Pro-Am Tournament presented by Crystal MotorsTuesday, January 21, 2014
In 10 years of existence, the Foundation has given back more than $1,000,000 to the residents of Citrus County. These funds have provided scholarship support for deserving students, not just pounds, but tons of food, youth activities, public safety, and other deserving projects. Without your charitable support we cannot accomplish any of this, and the annual tournament is our most important tool in bringing people together to benefit the Foundation. We encourage and ask you for your participation in this wonderful day of giving. Talk to your friends or business associates and form a team. Since 2010 we have had a full field of teams and we expect a full tournament again this year. The field will be limited to the first 32 paid teams, so sign-up now in the Golf Shop.
TOURNAMENT INFORMATIONTuesday, January 21, 2014
9:00AM Registration & Breakfast11:00AM Shotgun Start
Four Person TeamThree Amateurs and One ProTwo Net Best Ball Per HoleMaximum Field of 32 Teams
Awards Ceremony & Reception Immediately Following Tournament
PLAYER OPPORTUNITIESCrystal Automotive Poker Run
Seven Rivers Regional Medical Center Long Putt ContestClosest to the Line for Women
Longest Drive for MenClosest to the Hole for Men & Women
If you have any questions, please contact the Golf Shop.
The Black Diamond Foundation Pro-Am Tournament Committee invites You to the:
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Black Diamond Foundation Supports Serving Our Savior
(SOS) Food PantryBy Charlotte McKim
Over the years, Black Diamond Foundation has been a proud supporter of the SOS food pantry. We’d like to share their story with you, which is tied very closely to one of our very own long-time Black Diamond residents, John Bourdeaux. He is the Manager of the SOS Ministry Food Pantry, which now has a permanent home at Good Shepherd Lutheran Church, in Hernando.
John first came to Citrus County in 1990 having bought four companies in the “Quarry, Concrete Block and Asphalt” business. The company was sold in 2001, and John moved to Texas to become the general manager of the Dallas piece of Meridian Aggregates. That business was sold, and John moved back to Citrus County.
When John was first in Citrus County he attended St. Margaret’s Episcopal Church and participated in their feeding program. When he returned in 2006, Shepherd of the Hills was in operation with June and Bert Hombergen heading the SOS food pantry. John went to work with June and Bert, and when they decided to take a less strenuous role, he took over as Manager. Shepherd of the Hills Episcopal Church in Lecanto, started the SOS Ministry food pantry in September 2002, with an original budget of $100 per month. Food was distributed that first month to 10 people.
In 2009, Shepherd of the Hills sold their land to the State for the widening of County Road 486. This allowed the construction of a new church, and an expanded SOS food pantry. The Vestry, under Peter Cass’s leadership (and with John’s direction) decided to expand SOS to include other churches. This was done and the food pantry moved to the Key Training Center where it stayed for two years. They then moved to their current location at Good Shepherd Lutheran Church.
The food pantry has between 40 and 50 volunteers. A walk-in freezer and refrigerator were added when SOS moved to Good Shepherd Lutheran in mid- 2010. John manages the process of gathering and distributing the food. Each Wednesday, the food is gathered from a variety of sources. On Thursday, SOS begins the process of feeding over 160 families, up from 100 at the end of 2012.
The total number of people served by the pantry so far in 2013 is close to 15,000. The majority, approximately 60%, is in the 18-64 age group. Many are single parents. A few are on disability. The remaining recipients are children and seniors. Some of that increase is recent and due to the cuts to the Federal SNAP program and the lack of full time jobs in Citrus County. At SOS, families are eligible for food once every two weeks and each person gets about 25 to 30 pounds of food, including meat. So far in 2013, close to 260,000 pounds of food have been distributed.
The goal of the SOS Ministry Food pantry is to treat all those who come with respect, kindness and love. A large number of the people who come to the pantry are looking for work, employed part time or going through a rough patch and need a little assistance. John says that people only take what they need and often refuse some items. In addition to the Food Pantry, SOS is starting a very modest dental clinic in conjunction with the Citrus County Family Resource Center, and they are also giving out clothing.
Your contributions to Black Diamond Foundation help provide healthy food to families in need at several food pantries throughout Citrus County, as well as the Community Food Bank. We appreciate your support, as do the local citizens who benefit from your generosity.
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J a n u a r y C a l e n d a r o f E v e n t s
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13
20
15
5
2726
24CLuB CLOSeD 3pM
6
14
A la Carte5:30 – 7:30 pm
Reservations Required
7
A la Carte5:30 – 7:30 pm
Reservations Required
A la Carte5:30 – 7:30 pm
Reservations Required
9
— MeMbers —
KNITTERS & CRAFTERS10AM - 12 NOON
KNITTERS & CRAFTERS10AM - 12 NOON
KNITTERS & CRAFTERS10AM - 12 NOON
KNITTERS & CRAFTERS10AM - 12 NOON
10
3
17
8 bRIdgE9:00AM
bRIdgE - 9:00AM
bRIdgE - 9:00AM
bRIdgE - 9:00AM
16
BRUnch9 am - 3 pm
No Dinner Service
No Dinner Service
No Dinner Service
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Please help us ensure that your dining experience is satisfactory by making reservations in advance
for all evening dinner services. Our staffing is based on your reservations.
Thank you in advance for your cooperation.
Ladies’ Day
Ladies’ Day
Ladies’ Day
11
25
A la Carte5:30 – 7:30 pm
A la Carte5:30 – 7:30 pm
A la Carte5:30 – 7:30 pm
Reservations Required
Reservations Required
Reservations Required
LUnch11 am - 4 pm
LUnch11 am - 4 pm
LUnch11 am - 4 pm
LUnch11 am - 4 pm
LUnch11 am - 4 pmLUnch
11 am - 4 pm
bRIdgE 9:00AM
19
4LUnch
11 am - 4 pm
LUnch11 am - 4 pm No Dinner
ServiceNo Dinner Service
Chef’s Cooking Class- 3 PM
12
BRUnch9 am - 3 pm
BRUnch9 am - 3 pm
BRUnch9 am - 3 pm
23
Reading & Discussion Group 4pm
21
Bible Study
9:30 amMahjong 12:00 pm
BD Foundation Meeting 4 pMCLuB CLOSeD
Bible Study 9:30 amMahjong 12:00 pm
CLuB CLOSeD
Bible Study 9:30 amMahjong 12:00 pm
CLuB CLOSeD
TriviaBuffetCreole
5:30-7:30 pmGame Starts
6:30 pm
Nine & Dine
HappyNew Year!
29 30 3128
Lunch Schedule
Tues. - Sat.11 am - 4 pm
dUPLICATE bRIdgE 6:30PM
dUPLICATE bRIdgE 6:30PM
aSIan DInneR5:30 - 7:30 pm
Reservations Required
FRIeD chIcKen DInneR
5:30 - 7:30 pmReservations Required
BInGO BUFFeTmeaTLOaF
5:30 - 7:30 pmReservations Required
TURKeY BUFFeT5:30 - 7:30 pm
Reservations Required
ITaLIan DInneR5:30 - 7:30 pm
Reservations Required
BBQ BUFFeT5:30 - 7:30 pm
Reservations Required
ZStoneZTribute to the
Rolling Stones Band
Shepard of the Hills Wine Tasting
5:30 - 7:30 PM
pIZZa BaR5:30 - 7:30 pm
Reservations Required
A la Carte5:30 – 7:30 pm
Reservations Required
Bible Study 9:30 amMahjong 12:00 pm
Ladies’ Day
cOmeDY nIGhT BUFFeT
5:00 - 7:00 pmSHOW STARTS AT 7PM
Reservations Required
GUeST cheFWIne DInneR5:30 - 730 pm
Reservations Required
BD FOUNDATIONPRO-AM
TOURNAMENT
21
Men’s Day
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Read
ing &
D
iscuss
ion G
roup “Me Before You” by Jojo Moyes is a romantic love story
between a quadriplegic who has decided on special plans of his own and his caregiver who has barely been out of her tiny village. On Thursday, January 16, 2014, the book club will discuss his actions and how they will affect those around him.
The selection for February is “In My Shoes” by tamara Mellon.
For more information, contact Faeth Houle.
Hours of Operation
Driving RangeMonday – Saturday: 7:00 am – 5:00 pmSunday: 7:30 am – 4:00 pm
Golf ShopMonday – Sunday: 7:00 am – 5:00 pmForeTees Internet: 24-Hour Access
Tennis CourtsMonday – Sunday: 7:00 am – 9:00 pm
PoolMonday – Sunday: 8:00 am – 8:00 pmPool temperature maintained at 84°
Fitness CenterOpen 24/7 with use of Access Code
The Clubhouse @ Black Diamond RanchBrunch: Sunday: 9:00 am – 3:00 pmLunch:Tuesday – Saturday: 11:00 am – 4:00 pmDinner: See Calendar Take-Out Window:Tuesday – Sunday: 11:00 am – 3:00 pm
Men’s LoungeTuesday – Friday:12:00 noon – closeSaturday: 12:00 noon – 4:00 pm
Happenings
Trivia NighT WiNNers 12-5-13
1st Place:BRIDGERS: $196.50
Lorraine CarrierBill Taylor
Tom MangoldLinda Youell
Milt & Sharron RosenbergAnil & Veena RamEllen Hinsenkamp
2nd Place Tie: BDRP: $98.25Jim & Dona Wood
Steve & Frances JohnsonMargo Grodsky
Charlotte McKimJohn Bourdeaux & Gayle Wilder
Jill Ludowese
2nd Place Tie: BRAIN ON THE WANE: $98.25
Rick & Louise JacksonDean & Cathleen Spaulding
John & Mary Jane BowerDave & Nicole RagainiJohn & Diane Collick
Recipe of the Month - Chef Kenny
STuFFED ARTIChOKESThis is a family tradition in my house ever since I can remember. This is a staple of pretty much every family gathering we have. The recipe has been passed down through the generations and now my niece is usually the one who makes them.
4 large, full-size artichokes
1 3⁄4 cups dried Italian bread crumbs
1 cup grated pecorino
1⁄3 cup chopped flat-leaf parsley leaves
2 tsp. kosher salt
1 tsp. freshly ground black pepper
4 chopped hard boiled eggs
8 cloves garlic, finely chopped
¼ cup Extra-virgin olive oil
1. Using a serrated knife, cut off artichoke stems to create a flat bottom. Cut top thirds off artichokes, pull off tough outermost leaves, and trim tips of leaves with kitchen shears. Open artichoke leaves with your thumbs to make room for stuffing; set aside.
2. Heat oven to 425°. In a large bowl, combine bread crumbs, 3⁄4 cup pecorino, parsley, salt, pepper, chopped egg and garlic and half of the olive oil. Working with one artichoke at a time over a bowl, sprinkle one-quarter of bread crumb mixture over the artichoke and work it in between leaves. Transfer stuffed artichoke to a shallow baking dish. Drizzle each artichoke with 1 tbsp. oil. Pour in boiling water to a depth of 1”. Rub 1 tbsp. olive oil on a sheet of aluminum foil, cover artichokes with foil (oiled side down), and secure foil tightly around dish with kitchen twine. Bake until a knife easily slides into the base of an artichoke, about 45 minutes. Remove foil, sprinkle tops with remaining cheese, and switch oven to broil. Broil until tops of artichokes are golden brown, about 3 minutes.