Orchid Island Lakefront with Golf Course ViewsVero Beach, Florida

This impressive four (or five) bedroom, five full & two half bath residence offers views of the serene lake and Orchid Island Golf Course. Meander the inviting garden entryway and approach the stately, classic doors.

The magnificent living room features a grand fireplace, soaring ceilings, rich hardwood floors, and wall of french doors opening to the patio.

The dining room offers a stunning chandelier, easily lowered with electronic controls.

The gourmet kitchen offers a spacious center island, top of the line stainless steel appliances, and beautiful glass front cabinetry.

Enjoy a breakfast nook and a butler’s pantry which provides adequate space for private chef’s food prep and storage of fine china, crystal, and table linens.

The family room offers a rich wood fireplace and stunning views of the lake and golf course.

A media room features state of the art equipment and bar, perfect for entertaining.

The office is the ideal place to work or relax with a good book retrieved from the built-in bookshelves.

Two guest suites in the main home provide plenty of space for family or visiting guests.

The luxurious master suite includes a sitting area with exquisite views of the lake and golf course.

The master bath is exceptional, a spa-like retreat. The closet | dressing room will impress the most discerning lady.

Step out from the master suite, or the living or family rooms, onto the covered veranda. Entertain in the gorgeous Florida weather with a summer kitchen, pool, and spa overlooking the lake & golf course.

The adjacent two bedroom guest house overlooks the lake, pool, and golf course.

Enjoy multiple uses such as an office, fitness, or art studio.

Amenities

Members enjoy an award-winning Audubon Signature Sanctuary golf course designed by Arnold Palmer. Other amenities include exceptional dining areas, tennis courts, pool, beach club & social facilities. The Tennis Program of Orchid Island was designed to serve members of every skill level with eight Har-Tru courts, including an exhibition court. The 11,000 foot tennis and fitness club offers a boutique-style pro shop along with a picturesque deck area overlooking the exhibition court. At the new fitness center, members enjoy state of the art cardiovascular and weight machines, complete with personal trainers, massage therapy, yoga and aqua-aerobics. Dine at one of many fine venues which include the Beach Club, Golf Club, and Pool Grille. Join in on special events and social activities or just relax on the miles of pristine beaches. Orchid Island has something for everyone!

®, ™ and SM are licensed trademarks to Sotheby’s International Realty Affiliates, Inc. An Equal Opportunity Company. Equal Housing Opportunity. Each Office Is Independently Owned and Operated, Except Offices Owned and Operated By NRT Incorporated.

For additional information and a private tour call:

Vero Beach offers a year ‘round calendar of events, festivals and other activities, as well as a lively cultural scene, including the Riverside Theatre for the performing arts. Home to many a retired Fortune 500 CEO, you are sure to enjoy this quaint town where there are no high rises nor traffic and large metropolitan cities such as Miami, Palm Beach, and Orlando are an enjoyable distance away. A getaway for a few weeks or a lifetime, Vero Beach is waiting for you to heed its call.

Begin this everlasting vacation for $3,395,000

Michael ThorpeBroker | Owner772.532.0449mthorpe@tcsir.com

Kimberly ThorpeBroker | Owner772.532.5233kthorpe@tcsir.com

Status: Active

540 WHITE PELICAN CIR ORCHID, FL 32963 List Price: $ 3,395,000

Listing Type: Exclusive Right to Sell / Variable Selling Price: ML#: 134642 Sold Date: Building #: Indian River CountyMap Coordinates:

Subdivision: Project: ORCHID ISLANDOrchid Island

Area: 14 Type: D Ownership: Single

Governing Body: Design: 1Homeowners Assoc

Lot Size: 125x186 Approx. Acreage: .50-1.00 Acreage:

Waterfront: Yes / Lake/Pond

Pool: Yes / Private / Heated Gas /20x36

Construction:Concrete Block, With Stucco

2 Roof: TileFireplace: Year Built: 2002

View: Lake/Pond, Golf Lead Base Pnt Disc: No

Bedrooms: 4 Baths: 5 / 2 Floors: Marble, Wood

Pets: Y Land: Road paved

Living Rm: 25x37 Bed RM 1: 21x20 Bed RM 3: 17x14 Porch: 37x16 App Liv Ar Sq Ft: 6501-7000 Sq. Ft.:Kitchen: 25x20 Bed RM 2: 16x14 Bed RM 4: 15x13 Other: 15x14 / Den/Library/OfficeDining RM: Family RM: 25x18 Patio: Elementary: Beachland Elementary

Additional Rooms: Guest unit W/Kitchen, Theatre/Media, Den/Library/Office, Laundry Room

Parking: 4 or 4+ Car garage, Attached, Door Opener

Middle/Jr High: Gifford MiddleSenior High: Vero Beach High School

Remarks: This impressive lakefront home overlooks the golf course & offers a living room w/grand fireplace, soaring ceilings, hardwood floors, and wall of French doors leading to the patio, summer kitchen, pool & spa. Enjoy a gourmet kitchen, light & bright butler's pantry, theatre room w/bar, exquisite master w/spacious dressing room/closet, & spa-like bath. Detached multi-use guesthouse.

Directions: North on Hwy. A1A, past intersection of CR 510, to Orchid Island, west of A1A. Through gate to Orchid Island Dr. Right on Indies Dr. Another right onto White Pelican. House on right.

Furnishings: Furniture Negotiable Stories: 1 Unit Floor: 1 Front Door Faces: Faces West

Unit Description:

Back up Generator blt-in, Central Vacuum, Dishwasher, Dryer, Disposal, Microwave, Propane Tank Owned, Range, Refrigerator, Wall Oven(s), Washer, Wine Cooler

Ceiling Fans: Appliances: 7

Furnished Windows & Doors: Window Treat.: Door(s) French, Storm Shutters, Window(s) Single hung

Built-in wall unit, Ceilings,vaulted/cathedral, Crown molding, Intercom, Island kitchen, Pantry, Tub, jetted, Walk- in closet

Inside Features:

Outside Features: Built-in BBQ, Gutters, Irrigation sprinkler, Hot tub/spa, Porch covered, Summer kitchen

No MiscellaneousMiscellaneous:

Security:Laundry: Room, Utysnk Gateman, Secsyow, Secpat

Restrict: No motorcycles, No recreational vehicles, No trucks/trailers

Commun Info: Beach club available, Bike/jog/nature trail, Clubhouse, Tennis court(s), Community Pool, Exercise/fitness room, Golf privileges, Granted beach access

Heat: 3 Central, Electric

Cooling: 3 Central, Electric, Ceiling fanWater: Sewer: CountyCounty Electric: FPL Natural Gas: N

Legal: ORCHID ISLAND PLAT 9 LOT 162 PBI 13-48 Coastal Constrc Control Line:

31392200003000000162.0 Zoning: ResidentialTax ID#:

$ 21,584 , Year 2014 Exemptions: HomesteadTaxes:Common area, Other, Reserve funds, SecurityMaintenance Fee Includes:

AnnualMembership: Maintenance Fee: $ 3,616 Payable:Golf available, Tennis available, Capital Contributions: $500

VT: http://photos.slidesandtours.com/slideshow.aspx?*** INFORMATION DEEMED RELIABLE BUT NOT GUARANTEED. BUY MUST VERIFY *** 10:37 AM 12/04/2014

540 White Pelican Circle A Stunningly Decorated Lakefront Home

Features

Master suite, living room, dining room, family room & office overlook the pool, lake, and golf course second hole across the water.

Master dressing room includes three-levels of storage plus drawers and island with storage, lockable drawers.

Master bathroom has a large tub and glassed-in, ventilated shower.

Brazilian hard wood floors throughout the main house except for the master bath, and bedroom baths which feature Saturnia marble flooring.

Ceramic tile throughout the office, bedroom, and bathrooms of the cabana.

Both powder rooms offer wood flooring, reproduction vanities, and fabulous wallpaper.

Library features complete built-in shelving, granite top partner’s desk with drawers and spaces, TV, and hide-away hutches.

Both additional bedrooms in the main house feature stall showers, tubs, and walk-in closets.

Living/Dining area boasts 16’ volume ceilings with six large wood and glass & wood doors (2-open). Offers hand painted leather ceiling, gas fireplace with corbels, and multiple chandeliers that can be electrically lowered for cleaning.

Media room featuring 110” TV with the latest in projector and surround-sound speakers, full granite bar, Sub-Zero wine cooler, ice maker, glass & wood cabinets with under-storage and hutches.

Large, bright laundry room featuring new, oversized washer and dryer, sink, and abundant counter space, storage space, and built-in desk.

Spacious kitchen with dominant marble island, separate Subzero refrigerator and freezer, Sub-zero cold storage (2 refrigerator drawers), compactor, two large sinks with 2 disposals, and breakfast nook. Offers filters on the “pure water fills.”

A pantry provides a separate prep and storage room with microwave, 2nd oven, warming drawer, and dishwasher.

Family room opens onto the pool area. Features a fireplace, TV, and surround-sound stereo.

Four bay garages include reverse cycle air and heat

Fully air conditioned, lockable storage room above the north garage with pull down stairs in the north and south garages.

Whole house is wired for internet, phone, and stereo.

60kw whole-house, propane generator.

Full outdoor kitchen with propane.

Pool with spa, sweep, and auto fill.

Water turn-off for whole house.

ORCHID ISLAND GOLF & BEACH CLUB RECEIVES PRESTIGIOUS DISTINGUISHED EMERALD CLUB AWARD FROM BOARDROOM MAGAZINE

Vero Beach, FL - Orchid Island Golf & Beach Club announced today that it has been awarded the prestigious Distinguished Emerald Club award, as determined by the annual Distinguished Clubs award program conducted by BoardRoom magazine, one of the most respected trade publications serving private clubs. The Distinguished Clubs award program uses a club-specific rating system based on an extensive evaluation process that distills and measures a club’s Member Experience.

As defined by Distinguished Clubs, “Member Experience” is that special combination of “Qualities” that a private club provides its members. It is not just the quality of service, or of the facilities, or of the product provided, it is also the quality of the staff and of the management, as well as the overall club governance they deliver. The most important quality, however, is the quality of the intangible. While difficult to measure, the latter is comprised of those magic moments experienced, the members befriended, the memorable events and famous tournaments attended, as well as the club traditions, history, and heritage proudly recognized.

To be a Distinguished Club is to be one of a select group of private clubs that have been recognized as providing an absolutely excellent Member Experience, but to be a Distinguished Emerald Club is to provide a Member Experience at a level attained by only the finest clubs in the world. This distinction is nuanced, yet thoroughly recognizable, for it is based on the most important of all intangible qualities. Reputation. Reverence. Admiration. Brand Equity. Fame. Whatever you call it, it is that “X” factor that separates two clubs that both provide superlative Member Experience, but where one is a great club, while the other is the most prestigious of memberships.

“We are very proud to have been selected as a recipient of this exclusive award,” says Club General Manager Robert Tench, “Orchid Island Golf & Beach Club’s greatest asset is its outstanding membership, which makes the Club such a special place.”

“We’d like to congratulate Orchid Island Golf & Beach Club for earning Distinguished Emerald Club status,” said John Fornaro, Publisher of BoardRoom magazine, “Special recognition also goes out to Orchid Island Golf & Beach Club’s General Manager, Robert Tench, as well as the club’s board of governors, its department heads, and entire staff for their efforts in providing an excellent member experience.”

About Orchid Island Golf & Beach Club Orchid Island Golf & Beach Club is widely lauded as one of the most visually stunning and exclusive barrier island private clubs in Florida. It is nestled between the beautiful Atlantic Ocean and scenic Indian River. The members believe that it is the spirit of community, which makes the Club so unique. It is small enough to welcome newcomers and mindful that most people join a club to create enduring friendships.

About The Distinguished Clubs Award Program BoardRoom magazine developed the Distinguished Clubs award program to recognize and share - with the private club industry as a whole - what it is that Distinguished Clubs do differently, and to do so with the specific goal of improving the member experience at every private club in America, and thereby helping to preserve the institution of private clubs for many future generations.

About BoardRoom magazine BoardRoom magazine is the official publication of the Association of Private Club Directors and is published in print and digital formats, and shipped to 27 countries worldwide. BoardRoom magazine is now widely viewed as the most respected and influential magazine in the private club industry.

REAL ESTATE

56 Vero Beach 32963 / June 6, 2013 Your Vero Beach Newsweekly ™

A circular driveway screened from the street by a manicured hedge leads to a lush garden entry and three tow-ering sets of French doors at 540 White Pelican Circle.

The entrance is an inviting bricked gateway to a very sophisticated house

that is ideal for entertaining. Guests walk into a 25- by 37-foot

combination dining/living room with a soaring 16-foot coved ceiling of paint-ed leather. The room features a gas fireplace and three more French doors that provide long views across the lanai and pool to a lake and one of Orchid Is-land’s neatly trimmed fairways.

Attention to detail makes this home

stand out. In this case, those details in-clude elaborate crown molding, Brazil-ian hardwood, Saturnia marble flooring in the master bathroom and secondary bedroom baths and chandeliers in both the living room and dining area that can be lowered electronically.

A mosquito misting system de-signed to keep the pests off the lanai, a huge butler’s pantry that could easily handle a large crowd of hungry guests and a home theater featuring a 10-foot screen and bar are some of the other rich features of this house that is listed by Treasure Coast Sotheby’s Interna-tional Realty at $3,395,000.

The 7,000-square-foot home was built in 2002 by Zugelter Construction and is impeccably maintained by its current owners.

“This whole house is to die for,” says Kimberly Hardin, co-owner of Treasure Coast Sotheby’s. “The entire house lacks nothing.

“I love its sophistication,” says Har-din. “It’s an elegant home.”

To the left of the dining room is an expansive combination kitchen and family room area. A large marble-topped island separates the kitchen from the spacious breakfast nook.

The kitchen features three sinks,

Elegant Orchid Island home ideal for entertainingBY JOSEPH W. FENTON

Staff Writer

2901 Ocean Drive, Vero Beach, FL 32963772-231-6509 www.alexmacwilliam.com

“The Trusted Name in Real Estate Since 1949”

SEA FOREST COURT2 Story 3BR/4BA across from ocean, htd. pool.

$619,000 (#137125)Charlotte Terry 772-538-2388Barbara Parent 772-633-3027

OCEAN TOWERS II2 bedroom, 2.5 bath townhouse, pet allowed.

$340,000 (#137101)Charlotte Terry 772-538-2388Barbara Parent 772-633-3027

MOORINGSMoorings Charmer! 3/2 pool home onspectacular lot; renovated to perfection.

$550,000 (#135260)Carolyn Lange 772-473-7982

RIOMAR BAY IIGorgeous riverfront home, 3BR/4.5BA, pool, dock 3 car garage, impeccably maintained.

$2,500,000 (#131492)Roger Smith 772-473-0086

SEAGROVEBest location, ocean views, new kitchen, half

acre, lush landscape, private boat slip.$1,125,000 (#134654)

Ken McKellar 772-713-3463

OAK HARBOR – ST. JAMES ISLANDGracious 3BR/3BA, very private pool home.

Hardwood floors, fireplace, on GH golf.$395,000 (#129695)

Jim Knapp 772-913-0395

NEW LISTING

NEW LISTING

NEW PRICE

REAL ESTATE

Vero Beach 32963 / June 6, 2013 57Your Vero Beach Newsweekly ™

separate stainless steel Subzero refrig-erator and freezer, trash compactor and Dacor six-burner gas range.

The large pantry provides owners with a second food preparation area, another sink, a microwave, a warming oven and a second dishwasher. Stainless steel shelv-ing rings three walls of the pantry to pro-vide easy access to serving dishes and other crockery. The room would be great for the caterers to set up without overtak-ing the entire kitchen.

The family room opens onto the pool area, features a wood and marble gas fireplace, surround-sound stereo and lake and golf course views.

The laundry room – just off the breakfast nook – is well appointed too with expansive Corian counters, a writing desk and ample cabinet space for storage.

Shortly after passing the laundry room, guests arrive at the media room with its state-of-the-art equipment, 110-inch screen and a marble-topped bar with wine cooler and ice maker.

The room feels like it’s part of a ven-erable gentlemen’s club. About the only thing missing is an Englishman with a handlebar mustache leaning against the bar and talking about his search for the source of the Nile River. Not a bad spot to enjoy your favorite movies or sporting events on a big screen.

“It’s rare to have a home theater and bar at this price level,” says Hardin’s partner Michael Thorpe.

“It’s a tremendous value,” he says of

the home and its sophistication.The north and south wings of the

house are capped by two-car garages. Each one offers standup storage in the attic. The northern garage’s storage area is air-conditioned.

Following the gleaming Brazilian hardwood floors from the kitchen across the living/dining area to the bedroom wing of the house, one finds three bedrooms and a study/office with floor-to-ceiling cabinets/book-cases and a partner’s desk.

The good-sized bedroom at the front of the house could serve in most homes as a master bedroom. Walk-in closets light up when their doors are opened. The marble bath features a shower and garden tub.

VITAL STATISTICS:

Bedrooms: Five

Bathrooms: Five full, two half

Garages: Two, two-car (four spaces)

Sound: Surround-sound in both home theater and family room

Other features: Huge pantry, lockable, air-conditioned storage room above north garage, pool with spa, Chicago brick patios front and rear, 60kw propane generator, outdoor kitchen, oversized washer and dryer

REAL ESTATE

58 Vero Beach 32963 / June 6, 2013 Your Vero Beach Newsweekly ™

A grandchildren’s room is decorated with a fun hot-air balloon motif and features the same bathroom as the other guest room.

The master bedroom includes a sit-ting area with lake and fairway views and a huge three-tiered closet with ample cabinetry for even the largest wardrobe. “I call this a celebrity-sized closet,” says Hardin.

Hardin says she also appreciates the master bath, a spa-like retreat that of-fers a garden tub, walk-in, ventilated marble shower and enough room for an elliptical machine and a stand for the owner’s hand weights.

A two-bedroom guesthouse with kitchenette and bath is at the rear of the

property and seamlessly ties into the rest of the home. The guest quarters current-ly offer one bedroom and an office.

Hardin notes the office area could easily be turned into a fifth bedroom. “It really depends on needs,” she says.

French doors lead from the guest house bedroom to a covered lanai with summer kitchen and the swim-ming pool spa.

The spacious patio surrounding the brick-edged swimming pool offers the home’s owners plenty of options for seating and lounging areas.

Attractive details abound in this Orchid Island one-level home and they are evident with nearly every turn of the head.

THE ORCHID ISLAND GOLF & BEACH CLUB CELEBRATES ITS 25TH ANNIVERSARY

Cover photo by Sailfish Films

The rich, diamond-patterned wood floor is just one of the features adding to the ambiance of the club.

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THE ORCHID ISLAND GOLF & BEACH CLUB CELEBRATES ITS 25TH ANNIVERSARY WITH A RENOVATION OF THE GOLF CLUBHOUSE.

WRITTEN BY MARY BETH VALLARPHOTOGRAPHY BY GRIDLEY + GRAVES

A WISH LIST WITH AN “UPSCALE CASUAL” THEME COMES TRUE

The Orchid Island Golf & Beach Club hits a quar-ter century milestone this year. In the run-up to the 25th anniversary, the club completed the lat-

est in its ongoing efforts to upgrade, improve and enhance its facilities – the renovation of the golf clubhouse.

The dedicated committee in charge of the project real-ized that they had more than achieved their objectives when they heard the “Wows” and similar exclamations uttered at the club’s grand opening last November. And it’s easy to see why.

From the textured bluestone walkway leading to the arched mahogany and glass front entrance – through the lobby with its rich, diamond-patterned wood floor and the hint of vibrant colors that begin to set the rhythm for the revamped dining space – into the dining area that is both open yet compartmentalized and intimate in design – and finally through to the expanded veranda overlooking the sparkling lake that is home to migrating birds by day and lit by the moon by night, the clubhouse reached all the desired benchmarks for style, functionality, flexibility and comfort.

It took over two years to plan and the summer of 2014 to execute. At every step in the refurbishing process, the committee provided the Orchid membership with regular updates. “It was extremely important that our members knew what we were doing and why,” Committee Chairman John Crosby says. “We wanted complete transparency and

constantly sought feedback. We provided renderings prior to construction, and every three to four weeks during the summer we sent out photos of the progress.” He quips, “We said if a member comes back and is surprised, then we’ve failed.” Obviously they did not.

The committee members who pulled the project togeth-er under Crosby’s leadership included Orchid members Stephanie Hahn, Marilyn Palmer, Jim Herbison and Don-na Thrailkill; General Manager Rob Tench and Food and Beverage Manager Pam Sanchez along with members of the design and construction teams.

The project had its roots in the club’s long-range plan. The maxim of the board of governors and management is to maintain the finest, most up-to-date facilities for the benefit of current and future members, Crosby says. With this in mind, the committee looked both inward and out-ward to determine member preferences and current and trending themes among clubs throughout the nation.

Early in 2013, the board of governors hired The McMa-hon Group of St. Louis. “In working with this group, who are well-known club planners and consultants, we asked what is contemporary and what are other clubs doing?” Crosby says. “Then with their help, we conducted focus groups to determine what our members wanted. Over 100 people participated in these groups and others completed written surveys. From this we were able to come up with a ‘wish list.’”

The outdoor area with two fire pits are extremely popular among members.

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Both dining areas offer tables, booths and banquettes.

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The research established a theme, “upscale casual.” It also showed that members wanted additional venues for casual dining – includ-

ing outdoor dining, seating options from the traditional tables and chairs to booths and banquettes, and a bar that would accommodate dining – all in an acoustically pleas-ant environment.

Susan Smith, an interior designer and focus group mem-ber, proposed a solution to the noise problem: adding raffia fabric inside the ceiling coffers. This addition, along with a ceiling’s wood slatted acoustical system, provides superior sound absorption. The texture of the raffia and the rich mahogany, along with crown molding trim, offers fur-ther aesthetic details to the space. The acoustical ceiling design is also used in the entry lobby.

In the design of the dining area, Crosby says, the committee want-ed a feeling of openness. “And we achieved this because when you enter the space, the ceiling is vis-ible throughout, and you can see through to the lake. Yet the space is sectioned into two distinct din-ing areas. One is the more intimate fireplace room, with tables, booths and banquettes. In the evening we add tablecloths to give it a slightly less casual feel.”

“The other area has similar seat-ing options, along with the bar. The bar is longer and deeper to make it comfortable and inviting for those who want to have lunch or dinner there. Then we added a four-foot divider to separate the bar from the dining area. And we updated and soundproofed the kitchen located behind the bar,” he notes.

Outside on the two-tiered veranda, the club accommo-dates 65 to 70 guests. Both covered and open-air seating are on the first level. Below are tables and chairs for din-ing and lounge chairs that surround two fire pits. Outside lighting around the trees, along the border of the lake and the flagpole enhance the view. The culinary team designed a casual pre-dinner and snack menu for members gravitat-ing to the outdoor area and the fire pits.

Orchid Island Golf & Beach Club’s British West Indies architectural and interior design style was one of the elements that attracted the

members to the community in the first place. So when it came to selecting colors, accessories and other details, the committee retained the essence of the style but refreshed and updated it. They replaced the sage green with vibrant green, geranium and brown shades.

Green fabric covers the booths. The wide brown and white stripes on the banquettes give a smart new look, as do the brown geometric designs in the accent pillows. The brown and green palette extends to the veranda’s rat-tan dining and lounge chairs. White grass cloth covers

the walls throughout the dining and lobby areas. This not only offers texture but also adds another acoustical buffer, as does the fabric covering much of the seating in the dining area.

“Varying the colors, textures and fab-rics in the seating and accessories as well as lighting the dining areas with a number of different fixtures gives a further sense of intimacy to the space,” Smith adds about the decor.

The art in the dining area is unique to the Orchid community and is the work of noted bird and wildlife pho-tographer Wink Gaines. Orchid Island Golf & Beach Club is a certified Audu-bon Cooperative Sanctuary and home to some 60 species of birds – includ-ing white pelicans, herons, egrets and spoonbills – and myriad species of plants found in and around the Indian

River. Gaines spent considerable time photographing the wildlife of Orchid. The images, printed in various shapes and sizes onto coated aluminum

sheets to allow maximum definition, impact a visitor’s eye as no ordinary artwork can.

As Smith put it, “We wanted art that spoke to the heart of the community.”

To further understand the heart of the community, one has to go back to the origins of Orchid Island Golf & Beach Club with its enduring spirit of neighborliness and friendship that is deepened by a sense of responsibility to preserve the natural beauty that surrounds it.

The updated bar is longer and deeper than the previous one to accommodate diners.

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In the late 1880s, members of the Michaels fam-ily from West Virginia settled the 600 acres that now encompass Orchid Island Golf &

Beach Club. They were the first to grow and export the famed Indian River grapefruit. By 1965 the hand-ful of people who lived on the strip of fertile land bor-dered by the ocean and State Road 510 incorporated the Town of Orchid.

In 1986, the residents sold the town to the Deerfield Groves Corporation, which in turn sold the entire property to Robert Haines III, a developer from Avon, Connecticut. He transformed the Town of Orchid into an ocean-to-river residential community called Orchid Island Golf & Beach Club, built the Arnold Palmer Golf Course, the three-story West Indies-style Beach Club and four tennis courts. By 1990 he sold 10 home sites.

When the recession hit the nation and Florida’s real estate market plummeted, construction at Orchid and the rest of Indian River County stopped. But in 1994, Galen Weston of Canada, who developed Windsor just north of Orchid, bought the property. Immediately Orchid Island Golf & Beach Club began a climb that has yet to end.

In 2007, Torwest, Inc. turned control of the property owners association to the equity members of the Orchid

Island Golf &Beach Club. The Town of Orchid is the only municipality in Florida that is also a property owners asso-ciation and a private equity club.

Today the close-knit community with 376 West Indies style homes also includes 66 low-rise oceanfront condo-miniums; the Arnold Palmer Championship Golf Course; an elegant Beach Club; 11,000-square-foot, state-of-the-art fitness center; eight impeccably maintained Har-Tru clay courts; and, of course, the newly renovated golf clubhouse.

The Club will celebrate its 25th anniversary the week of March 9 starting with a reception in the Orchid Lobby of Riverside Theatre, so named because of the generosity of the residents who contributed $1 million to the theatre’s capital campaign fund.

Other events will include golf and tennis tournaments, a formal dinner dance and a casual Beatles-themed party, which will take place under a tent on the golf course.

So what’s on the horizon for the next five or 10 or maybe even 25 years? Well actually, plenty!

Ted Hutton, immediate past president of the club, puts it this way, “Show me a club that is not improving its facili-ties and its amenities every year, and I’ll show you a club that is in decline.” He continues, “It is critical that a club constantly upgrades, improves, refurnishes and assesses

The art in the dining area is unique to Orchid and the work of noted wildlife photographer Wink Gaines.

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what it offers its current and future members. We have a master facilities plan where we look out over a period of at least five to 10 years and determine the priorities – all with input from the members.”

This summer the golf course fairways are scheduled to be re-grassed and the bunkers refurbished. “We will seed the fairways with

a new variety of Bermuda grass called ‘Celebration’ that many of the top clubs on the Treasure Coast use,” Hutton says. The drought-resistant Celebration requires less water and fertilizer to produce superior golf course turf. This is just one of the steps the club will be taking to host the U.S. Senior Women’s Amateur Championship September 29 to October 4 of 2018.

However, the planned renovation of the Beach Club is the most significant upgrade that the members can expect next. Proposals include adding a multi-pur-pose room, expanding the seaside lounge and adding a pool bar. Meetings with members to review plans are occurring now, Hutton says. “And next fall we will be able to lay out the costs and explain how we will finance the project. Work will be done in the summer of 2016 and 2017.”

Crosby explains why the club has near-universal accep-tance of its improvements. “We pride ourselves on being a member-driven community with a high degree of inti-macy. There has been very little dissent or dissatisfaction with any of our projects because we share the attitude that we want to be first class. We want to be ahead of the curve. The combination of the leadership’s willingness to follow this mantra and the members’ support of it is the essence of our club.” `

An extended, covered patio allows for al fresco dining.

ARCHITECTUREPeacock + Lewis Architects and Planners

Brian Idle, PresidentBob Acree, Project Manager

CONSTRUCTIONProctor Construction Company Mike Sturgis, Project Manager

Gary Kaczenski, Project Superintendent

INTERIOR DESIGNSpectrum Interior DesignSusan Smith, President

Shelly Craft, Project ManagerEllen DeMarrero

LOCALFLAVOR

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A NEW CHEF BRINGS A NEW APPROACH TO DINING AT ORCHID ISLAND GOLF & BEACH CLUB.

WRITTEN BY BARBARA REIDPHOTOGRAPHY BY DENISE RITCHIE

BUY FRESH, BUY LOCAL, SUPPORT SUSTAINABILITY

The terms "hand-crafted,” “freshly-harvested,” “farm to table,” “grass-fed” and

“artisanal” are all buzz words rapidly becoming an ever-louder drum beat over the last few years. So it’s no sur-prise that many chefs have turned their focus to searching for fresh, lo-cal foods to serve in their restaurants. Chris Sozio, the newly hired execu-tive chef at Orchid Island Golf & Beach Club is no different. He and his team wholly subscribe to the philoso-phy: Buy fresh, buy local and support sustainability.

Orchid Island Golf & Beach Club – a private, gated community offer-ing luxury properties, breathtaking vistas and an Arnold Palmer Cham-pionship golf course – is nestled be-tween the Indian River Lagoon and the Atlantic Ocean in the town of Orchid, located just eight miles north of Vero Beach.

Ranking in the top 20 in the Nation by Prevo Health Solu-tions for being one of America’s healthiest clubs for employees and members alike, the club is dedicated to continually up-grading its facilities and amenities to give members a private-island life-style that encourages both health and wellness.

Never more so than in the restau-rants over which Chef Sozio presides. Whether dining at the elegant Beach Club, enjoying more casual fare at the Pool Grille or relaxing after a game of golf in the newly-renovated Golf Club overlooking the fairways, all the restaurants are dedicated to serving dishes prepared from the healthiest ingredients, sourced and freshly har-vested from local farms.

“We’re constantly reinvesting both in the club and the staff to bring it to new levels,” explains Robert Tench, the Club’s general manager. “We’re really excited to have Chef Sozio on board. He brings a lot to the table with his history and experience.”

Sozio hails from Bucks County, Pennsylvania. One of four boys, his father owned a deli and restaurant in Andalusia where it was all hands on deck growing up. “We did everything from washing pots to stocking shelves and making hoagies,” he says. In his

Newly appointed Executive Chef Chris Sozio leads a team dedicated to bringing farm-fresh, locally harvested produce to the dining rooms at Orchid Island Golf & Beach Club.

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Sausage, Cannellini Bean and Kale Soup

Serves 6

2 tablespoons olive oil½ cup carrots, finely diced ¾ cup white onions, finely diced½ cup celery, finely diced, reserving inner leaves½ tablespoon minced garlic12 ounces Italian sausage, casing removed¾ cup tomatoes, finely diced 3 cups cannellini beans, pre-soaked overnight 6 cups chicken stock½ tablespoon fresh thyme 1 bay leaf salt & black pepper to taste 2 bunches kale, washed, blanched and roughly chopped 1 bunch Italian parsley, washed and roughly chopped

Heat the oil in a large pot and sweat the carrots, onions, celery and garlic over low heat until translucent and tender. Add the sausage and cook, breaking the meat up with a wooden spoon while stirring. Add the tomatoes and cook for 5 minutes. Add the beans, chicken stock, thyme and bay leaf and bring to a simmer until beans are tender, occasionally skimming the fat off the top. Remove the bay leaf and season with salt and pepper. Place one third of the soup into a blender and purée. (Only fill the blender up halfway, pulsing until smooth). Add puréed soup to the remaining soup in the pot. Put the kale and parsley into soup bowls, ladle in soup and garnish with torn celery leaves.

senior year of high school, he started thinking about a career in cooking and was accepted into the Culinary Institute of America in Hyde Park.

On graduating, one of his first jobs was at Caneel Bay Resort in St. John, a Caribbean haven founded by Laur-ance Rockefeller. It was there Sozio met Executive Chef John Farnsworth. Regaled by Food & Wine Magazine as being “one of the greatest chefs of his generation,” Farnsworth became Sozio’s long-time mentor. “He taught me everything,” says Sozio, “from

cooking from scratch to buying the best ingredients in season and show-ing me how to tap into the local farms for the freshest produce.”

Two years into his stint in the Ca-ribbean, the Dole Corporation hired a culinary crew from Caneel Bay to set up two similar resorts in Hawaii and Sozio became part of Farnsworth’s team. “In Hawaii, we had a co-op farm where the locals grew fruits, herbs and vegetables for the hotels and kept some for their families so it was a win-win for everybody,” he says.

Packed with protein, vitamins and minerals, this hearty soup is a satisfying way to serve nutritious kale.

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After three and one-half years, he joined Farnsworth at the Mayflower Inn in Connecticut, an upscale bou-tique hotel. And just three years lat-er, he followed Farnsworth yet again, this time to John’s Island in Vero Beach. On learning of the job, Sozio, an avid boater and fisherman, looked at a map and says he really didn’t have to think twice before moving here. “Both the environment and working for Chef Farnsworth again felt right,” he notes.

When describing his culinary jour-ney to date, he says, “In my opinion, chefs sometimes advance too quick-ly and don’t get the experience they need. I took my time before I got my first management position as a sous chef and I also spent many years as an executive sous chef. I think it’s es-sential to build a foundation where you learn different food styles and techniques. I also think it’s impor-tant for chefs to travel to learn about different cultures.”

Honey, mascarpone and fresh berries make for an irresistible combination of f lavors. Paired with the crunch of almond biscotti, you have a dinner party winner.

Honey Mascarpone with Winter Berries and Almond Biscotti

Serves 6

1 pint strawberries 1 pint blueberries6 tablespoons sugar24 ounces mascarpone (4 ounces per person)6 tablespoons honey½ teaspoon vanilla extract Pinch cinnamon 1 pint raspberries 2 tablespoons fresh mint, cut into fine julienne 6 almond biscotti

Rinse strawberries, remove stems and quarter. Place in a mixing bowl. Wash blueberries and add to bowl with the sugar. Mix in a folding motion and allow to sit for 30 minutes.

Put mascarpone into separate mixing bowl and mix the honey, vanilla and cinnamon in by hand. Do not over mix. To serve, put mascarpone into 6 rocks glasses. Fold the raspberries and mint into the rest of the berries and spoon on top of mascarpone along with the natural juices from the berries. Top with almond biscotti and serve.

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The newly renovated Golf Club restaurant offers al fresco dining, fire pits and scenic views of the lake and fairways.

Feeling ready for a new challenge after 18 years at John’s Island, Sozio joined Orchid Island Club on Octo-ber 1, 2014 as executive chef. He is privileged to oversee a team of sea-soned professionals: newly hired Chef Michael Van Buskirk, previ-ously from Cobalt, and 14-year vet-eran Wayan Sutriasa who Sozio says has invaluable knowledge of the club members and banqueting. Both em-brace Chef Sozio’s passion for serv-ing the freshest and most nutritious food. “All the staff are excited about the style of the new food program,” says Sozio.

And it would seem mem-bers and employees are taking note. Member

Jeanne-Marie Vargo praised the re-cent changes. “Executive Chef Chris Sozio’s leadership skills were ap-parent immediately upon arrival at Orchid this past fall,” she says. “The newly formed team deserves every ounce of recognition for their in-credible culinary skills.” She says they now see dishes inspired by the freshest of Florida fish, prime cuts of meat and locally grown produce.

Vardo continues, “This team has created an enhanced and winning

dining experience at Orchid. I think I can easily speak for all the club’s members when I say, ‘Thank you so much’ for all the hard work they perform. It really shows!” Vargo con-tinues. Director of Tennis Jim Buck concurs, saying that employees are benefiting from the fresh selections offered too.

“The meals are healthy, nutritious and really good,” he says. As the club prepares to celebrate its 25th anni-versary this month, promoting op-timum health and wellness would seem to be a winning formula all the way round.

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Pan Roasted Sea Scallops with Green Olive Salsa,Brussels Sprout Leaves, Fennel and Celeriac Purée

Serves 6 Green Olive Salsa2 cups pitted Italian green olives 6 ounces fine quality olive oil½ bunch Italian parsley, washed and roughly chopped2 anchovies, finely minced 2 strips lemon zest, finely chopped2 cloves garlic, finely mincedSalt and cracked black pepper to taste

Chop olives to a medium coarseness, put in a mixing bowl and fold in rest of ingredients. Hold at room temperature.

Fennel and Celeriac Purée2 fennel bulbs8 cups chicken stock2 celeriac, peeled and cut into quarters¾ cup extra virgin olive oil Salt and white pepper to taste

Pull fronds from tops of fennel, chop finely and reserve for garnish.

Wash fennel and remove stalks, cut in quarters and remove core. Place in a pot with chicken stock and pinch of salt. When fennel is ¾ cooked – about 20 minutes – add the celeriac and cook until both are very tender. Drain and reserve stock. Place fennel and celeriac in a blender, add the olive oil and puree. Use the reserved chicken stock to adjust consistency. Season with salt and white pepper. Hold in a covered pot over low heat until ready to plate.

Brussels Sprouts 6 sprouts per person2 tablespoons olive oilSalt and white pepper to taste

Wash sprouts. Trim off stem and peel away leaves from the stem end.

Continue until all leaves have come off. Sauté the leaves in olive oil on medium high heat until tender. Season with salt and white pepper.

Scallops4 large scallops per person Salt and pepper to taste2 tablespoons olive oil

Remove side muscle from scallops and place on a paper towel to absorb any moisture.

Once the salsa, sprouts and purée are ready, season the scallops and pan roast them in olive oil until golden brown on both sides. To plate, fold chopped fennel fronds into the purée and place in center of plate. Spread out puree in a circular motion to 1 inch from the rim of plate. Place Brussels sprouts in center of plate, put scallops on top, then top each scallop with olive salsa and serve. `

A perfect marriage of f lavors and a healthy, low-fat entrée. The celeriac lends a superb creaminess to this puree while the mild anise f lavor of the fennel provides the perfect foil to the acidity in the salsa and the sweetness of the scallops.

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EQUITY MEMBERSHIP INFORMATION

November 1, 2017 – October 31, 2018

EQUITY BEACH & TENNIS MEMBERSHIP Members have full use of tennis, fitness, swimming, beach & social facilities of the Club. Entitled to use the golf facilities from May 1 to October 31 upon payment of green fees and cart fee.

EQUITY CERTIFICATE - $45,000Initiation Fee - $35,000 Annual Dues - $10,740*

Capital Contribution - $1,267* Monthly Capital Improvement Fee as of June 1, 2015 to May 31, 2018 - $125.00*

Annual Food Minimum - $1,200*

GENERAL INFORMATION Membership includes husband, wife & children under 23 living at home or attending school. There is no limit for extended family use of Club Facilities. Beach & Tennis Members may invite guests to the Club from May 1 through October 31; however, there is a four-time-limit an individual guest may be invited to play golf on an annual basis.

FEE SCHEDULE (Per Person) Guest Green Fee (accompanied) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (four-time-limit per individual guest) Cart Fee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Trail Fee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Beach & Tennis Member Green Fee from 5/1 - 10/31 . . . . . . . . . . . . . . . . . . . . . . . . . . . . Family Member (over 23 yrs) Green Fee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Guest Tennis Court Fee: All immediate & extended family Members . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Non-family guests accompanied or unaccompanied . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Club Rental (per set) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. . $80 x . . $27 $1,375 . . $35 . . $35 Complimentary . . $10 . . $25

Practice Range . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . May Use May 1 through Oct. 31

*Pro-rated from membership activation date Memberships are subject to approval, prices subject to change. Dues are subject to 7% sales tax. Updated 10.1.17

Updated as of October 1, 2017

INVITATIONAL GOLF MEMBERSHIP

November 1, 2017 – October 31, 2018 Invitational Golf Membership – must live outside the Club Members enjoy full use of all golf, tennis, dining, swimming, beach & social facilities of the Club. Member must pay cart fee.

Deposit - $30,000 (80% refundable) Dues - $16,535 *

Annual Food Minimum - $1,200 * Capital Improvement Fee effective as of November 1, 2016.

A monthly fee of $100.00 will be added to your membership account, prorated from membership activation date through May 1, 2018.

General Information Membership includes husband, wife & children under the age of 23 living at home or attending school. Members may invite guests to the Club; however, there is a four-time-limit on the number of occasions an individual guest may be invited to play golf on an annual basis. Invitational memberships are issued on a year-to-year basis, may be recalled at the end of the year, and are non-proprietary and non-voting. The recall of invitational memberships will be done on a last-in, first-out basis. Memberships are subject to approval by the Membership Committee. Prices subject to change. Dues are subject to 7% sales tax.

Fee Schedule (Per Person) Guest Green Fee (accompanied) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (four-time-limit per individual guest) Cart Fee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Family Member (over 23) Green Fee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Guest Tennis Court Fee (October-May) (accompanied) . . . . . . . No Fee . . . . . (unaccompanied) . . . . . . . . . . . . (June-October) (accompanied) . . . . . ..No Fee. . . . .. (unaccompanied) . . . . . . . . . . . Club Rental (per set) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. . .$75 . . .$25 . . .$35 . . .$10 . . .$10 . . .$25

Practice Range . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .No charge, included in dues *Pro-rated from membership activation date

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EQUITY MEMBERSHIP INFORMATION

November 1, 2017 – October 31, 2018

EQUITY MEMBERSHIP Members have full use of all golf, tennis, fitness, swimming, beach & social facilities of the Club. Members are required to pay cart fee or trail fee.

EQUITY CERTIFICATE - $100,000 (80% refundable) Initiation Fee - $35,000 Annual Dues - $16,250*

Capital Contribution - $1,900* Monthly Capital Improvement Fee as of June 1, 2015 to May 31, 2018 - $125.00*

Annual Food Minimum - $1,200*

GENERAL INFORMATION Membership includes husband, wife & children under 23 living at home or attending school. There is no limit for extended family use of Club Facilities. Members may invite guests to the Club; however, there is a four-time-limit an individual guest may be invited to play golf on an annual basis.

FEE SCHEDULE (Per Person) Guest Green Fee (accompanied) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (four-time-limit per individual guest) Cart Fee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Trail Fee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Beach & Tennis Member Green Fee from 5/1 - 10/31 . . . . . . . . . . . . . . . . . . . . . . . . . . . . Family Member (over 23 yrs) Green Fee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Guest Tennis Court Fee: All immediate & extended family Members . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Non-family guests accompanied or unaccompanied . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Club Rental (per set) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. . $80 x . . $27 $1,375 . . $35 . . $35 Complimentary . . $10 . . $25

Practice Range . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . No charge, included in dues

*Pro-rated from membership activation date Memberships are subject to approval, prices subject to change. Dues are subject to 7% sales tax. Updated 10.1.16