wine society...pro shop news mga fall scramble results: a flight 1st 54 dana amberson jim townsend...
TRANSCRIPT
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Hours of Operation Main Dining Room
Wednesday- Friday 5:00pm-8:00pm
Lounge
Wednesday -Friday 5:00pm-8:00pm
Pro Shop
Tuesday - Friday 7:45am-6:00pm
Saturday & Sunday 6:45am-6:00pm
Grill
Tuesday - Friday 8:00am - 7:00 pm
Saturday & Sunday 7:30am-7:00pm
Pro Shop/Grill
Closed Mondays
Fitness Center
Monday - Sunday 6:00am-9:00pm
Business Office
Monday - Friday 9:00am-5:00pm
Website:
Www.btcountryclub.com
Advisory Board
President Bryan Askew
Keith Heidecker Gary Thompson
Juanita Healy
Charlie Vines Diana Light
Walter Mills
Executive Staff
General Manager: Billy Murphy
Membership:
Golf Professional: Jim Settles
Director of Player Development:
Craig Bocking
Accounting: Deborah Mason
Superintendent: Kyle Sheheane
Executive Chef: Chris Hughes
Club Maintenance: Dennis Long
Events Coordinator: Felicia Slager
October 2016 Edition
Wine Society Chefs Table Dinner October 2016
Maple Kissed Sweet Potato Soup
With Bacon & Cheddar Crostini
Poached Salmon Mousse
With English Cucumber, Belgium Endive & Pomegranate
Sorbet Intermezzo
Veal Ossobuco
With Duchess Potatoes, Wild Mushrooms, Baby Carrots & Sautéed Fall Brussels
Sprouts
Pumpkin Spiced Cannoli
with Cinnamon Caramel Sauce
$50 per person
Please call for reservations 256-355-4416
Happy Halloween
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Come to Burningtree for an amazing dining experience! DIN ING NEW S
OCTOBER 2016
Chef’ Creations
Asian Mandarin Orange Salad Sweet Mandarin Oranges, Toasted Almonds, Red Onion & Crisp
Chow Main Noodles Tossed in an Orange Sesame Dressing
Buffalo Oyster Shooters Fresh Shucked & Cajun Fried Oysters with a Spicy Buffalo Sauce
& Crumbled Blue Cheese
Norwegian Cold Smoked
Salmon Served with Grilled Toast Points, Red Onions, Egg & a Dill Caper
Relish
Soup de Jour See Your Server for Today's Selection
Jaegerschnitzel Breaded & Sautéed Veal Cutlets Smothered in a Savory Bacon,
Onion & Mushroom Gravy
Pork Ossobuco Pork Shanks Braised in Red Wine until Tender with a Rich Demi
& Braised Red Cabbage
Bier Pochiert Schaltier (Beer Poached Shellfish) Shrimp, Mussels & Scallops All Poached
in Beer & Herbs
Hunters Chicken Grilled Free Range Chicken Breast with a Forest Mushroom &
Stone Mustard Sauce
Tilapia En Papillote Filet of Tilapia Baked & Served in its own Bag
Cajun Barbecue Pork Tender-
loin Grilled & Basted with a Spicy Creole Barbecue & Served over
Sweet Slaw
London Broil & Shrimp Marinated, Grilled & Slice Tender London Broil & Crisp Tempura
Shrimp
THURSDAY NIGHT
BURNINGTREE FAMILY
BUFFET
-October 6th
-Five to Eight
-Adults $15.95 Kids $5.00
-Menu and Chefs Creations will also
be Available
-Meats, Seafood, Pastas, Sides and
Dessert.
-Burgers, Dogs and other Kid
Favorites will also Be offered.
-October Featuring “October Fest
Favorites”.
Make Your Reservations Today So
We Know Your Going to Be Joining
Us.
Brunch Every 4thSunday 256-355-5827 to make your reservations!
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G O L F NEW S C O NT INUED . . . F I T NESS AN D T ENNIS NE W S AND M O RE
Yoga
Tuesdays and Thursdays at 8:30 am $25 a
month or $5 a class. This class will tone and
strengthen your body! Call Martha Walker
256-773-4854 or email:
Stretch and Exercise Classes
We have been having a good time on Mon-
days, Wednesdays and Fridays at 8:30. We
start with a short walk and begin classes in the
Yoga Room at 8:45. We welcome anyone who
would like to join us.
No charge.
Lesley Heidecker
Trainer Stacey Bell is Available
Monday-Friday 4:30 pm-7:00 pm and Satur-
days from
8:00 am-2:00 pm.
[email protected] /256-476-7594.
Burningtree Tennis Tournament October 29th.
There will be High School and Middle School
divisions for boys and girls. The cost is $20. At
least two matches guaranteed. Contact Chris
Pressnell at 256 227-7178 to sign up or for more
information.
Also, for individual tennis lessons or to schedule
group clinics contact Chris Pressnell at 256 227-
7178 or Cade Pressnell at 256 654-6554.
A Note From the GM
Dear Members,
It is with a heavy heart that I have decided to step down as
General Manager of Burningtree. Jan and I are blessed that
Tom and Betty gave us the opportunity to come to Decatur
and help them run their business. However, after 12 years, it is
time for me to venture away from Burningtree and seek an-
other avenue with my career. I have a passion for coaching
baseball and or selling furniture. I am hoping to get back into
one of these fields to finish out my career. I will continue to
work at Burningtree until Tom and Betty are able to settle back
in. Once I do leave, Tom is excited about coming back to
work and managing the club until he finds a replacement. I
want all of you to know this was one of the hardest decisions I
have ever had to make. We have met some truly great peo-
ple and we will forever be grateful to the friendships that have
formed and hope to continue in the future. I personally want
thank all of you for the last 12 years. Burningtree will continue
being the best club in North Alabama because of all of you!
Many Thanks,
Billy Murphy
Do you get Club Emails? If not - check your junk mail first. If not in there please email your address to [email protected] and we will rectify the situation.
Do you know how to log in to check your bill? Go to our website www.btcountryclub.com and log in with your member number as your login and as your
password. Then you can change your password. You will be able to check your bill at any-
time.
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SO C IAL C L UB NEW S
Bridge Group
The Burningtree Bridge Group invites all the
wonderful members of the Club to come join
them on the 2nd and 4th Wednesday of the
month at 9:30am to not only enjoy a great
game of Bridge, but to make lasting friend-
ships. If you would like to join us on October
12th & 26th. Please contact the Club 256-355-
4416 if you are interested.
Wine Society
Join us for Chef’s Table October 4th @ 6pm.
This event is open to all members who are and
who are not part of the Wine Society. You will
be treated to great food, great wine and fel-
lowship. We look forward to seeing you here.
The cost is $50 per person.
Nathan Fowler
Book Club
We had a great Book Club September 8th.
Robert Bailey was delightful. We did not dis-
cuss the ending of BETWEEN BLACK AND
WHITE.
So, we will have a short discussion over drinks
before dinner October 13th.
I will lead the discussion of BROOKLYN by Colm
Torbin. Please remember to make reservations
by Tuesday, Oct. 11.
We invite anyone who likes to read and par-
ticipate in lively discussion to join us.
Lesley Heidecker
Texas Hold ’em
Thursday nights in the Men’s locker room at
6:00 pm for play. Tournament is on the first
Thursday of the month
Garden Club
The Harbor Garden Club will meet in the Activ-
ity Room at Burningtree, at 10:15, on Thursday,
October 20th. This will be our annual planning
meeting. We will plan the club programs for
the coming year. It is important for each mem-
ber to be present armed with ideas for great
meetings that will be of interest to all mem-
bers. Bring books or magazine articles that in-
spire informative programs, also contact infor-
mation for any speakers that you feel would
be good for our club.
Art Class
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Su
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Mo
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Tu
e
We
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Fri
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at
1
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Ch
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6p
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Mem
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Din
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Tex
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Fa
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Bri
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Mem
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Din
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MG
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Din
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Ga
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5
Tex
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Mem
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NA
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17
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Mem
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Mem
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Din
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-8
21
No
Mem
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Mem
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23
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24
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25
26
WG
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-
Mem
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9 a
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Mem
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:00
SG
Bri
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:30
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Mem
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-8
27
WG
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-
Mem
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9 a
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:00
SG
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Mem
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Din
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28
Mem
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-8
29
Ryd
er C
up
Beg
ins
Tee
Tim
es
Oct
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016
Din
ing R
oom
Hou
rs:
Wed
5:0
0 p
m—
8:0
0 p
m
Thurs
5:0
0 p
m—
8:0
0 p
m
Fri
5:0
0 p
m—
8:0
0 p
m
Pro
Sh
op
Ho
urs
: T
ues
da
y—
Fri
day
7:4
5a
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:00p
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Satu
rda
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Su
nd
ay
6:4
5am—
6:0
0p
m
Gri
ll H
ou
rs:
Tu
es-F
ri 8
:30
am
-7p
m
Sat
7
:30
am
-7p
m
Su
n
10
am
-7p
m
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PRO SHOP NEWS
MGA Fall Scramble Results:
A FLIGHT
1st 54
Dana Amberson
Jim Townsend
Kurt Porter
Bill Shelton
2nd 58
Gary Thompson
Scott Wallace
Bill Bagby
Jim Waldrop
B FLIGHT
1st 60
Erik Aviles
Jimmy Brothers
Bill Knable
Tim Ledlow
C FLIGHT
1st 62
Sam Murphy
John Golec
Bill Wiley
Larry Williams
Closest to the pin
#3 Tim Ledlow
#6 Trey Edgil
#12 Jim Townsend
#14 Steve Thibadoux
MGA Olympic Skills Champion:
Trey Edgil
MGA NEWS
The skills challenge from September 8th meeting was a
six-hole putting contest on the practice green. Five
members tied with a score of 9 including Mike Gorius,
Bill Knable, Mac Murphy, Sam Murphy and Trey Edgil.
Three putt-offs were needed to finally declare Trey
Edgil as the $55 winner. Mac Murphy took second for
$37. The raffle jackpot, $90, was won by Greg Hughes.
The open VP position was resolved with Bill Knable ac-
cepting the appointment. The next MGA meeting is
on October 13th with the skills competition at 5:00 and
dinner at 6:00. Hope to see you there for free beer,
friendly competition, and a good meal
Keith Heidecker
MGA President
WGA NEWS
Burningtree did a wonderful job hosting the Women's
State 4 Ball Tournament, September 15 & 16. Some
of the top players from around the state partici-
pated. This years winners were Jordan Susce
(Birmingham) and Ally Williams (Athens) shooting a
two day score of 138. Teresa Mahlik and her partner
Keri Rutledge from Birmingham won the second
flight and Linda Burns and Belinda Villarreal won the
third flight. Other Burningtree participants were Jan
Webb and Weety Vickery who finished 9th overall,
Peggy Pfaff and Cheryl Solvik finished 11th overall,
Joy Mills and Avonne Shelton finished 20th over-
all. Our own Teresa Mahlik was chairman and did
an excellent job.
October 6 will be our WGA scramble and luncheon,
make sure to make your reservation when you sign
up. Our Member ~Member Tournament will be held
October 26-27 with co chairs of Joy Mills and Gay
Reist. There will be a party on Wednesday night at
Jan Webb's house, 6:00. Everyone bring a dish, a
husband or "friend" and money for the Calcutta!
See you then.
Weety Vickery
256-466-7653
G O L F NEW S
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This week you will notice sod on a few greens. We cut out and prepped a few weak areas
on 1, 3, 9, 14, and 17 on Tuesday and Wednesday. We began laying the sod Thursday. Although
the grass looks different and is taller, it is the same turf (Champion Ultradwarf Bermudagrass) from
the same farm in Texas as the original turf. This sod is at a height of 0.250″ while our greens are cur-
rently at 0.105″. So it is more than double in height. The sod is off-color because it was cut and
stacked on Monday and two-day shipped to us (while in the back of an 18-wheeler). When we
received the sod, we hand unloaded each piece individually and laid them out by our wash pad
(so we could water and it could receive some sunlight). Each piece was placed in the prepped
areas along with fresh sand and a particular fertilizer to promote root production (we need them
to shoot roots down quickly as it is late in the growing season). We will continue other areas as
long as we can keep the turf at our pad healthy. We plan on doing #3 and possibly a few small
pieces here and there (putting green, NSY, 6, 13?). In total, we will be replacing less than 1/2 a
percent of total greens turf. Now the tricky part to sodding this time of year is to keep it alive.
While I would love (as much or more than you) to quickly cut it down to greens height, this is not
really possible. As it currently has no roots, and will be developing young shallow roots, we have to
baby this turf along the way. For the short term, stress to the surface cannot be compensated for
by the roots. Take for example the scalped areas that are already on the greens. While I don’t en-
joy the look of them and it is the turf’s way of telling me to raise the height, 1) they do not affect
play negatively 2) allow us a few more weeks of not raising the height and 3) I am confident of
their recovery because of the existing protected crown and roots. The new sod cannot handle a
scalp or even a quick cut. So, the plan for these will be as follows. We will topdress and roll heavily
(to protect the crown and level out). Once the roots begin to establish, we will begin to lower the
height of cut, but in small increments. The height will only be lowered to winter height and hope-
fully to match the raising of the existing turf. The even scarier part (for me) will be bringing the sod
back in spring. I will worry about it being effected by the cold this winter and hoping it will break
dormancy (I shouldn’t worry, but will one day when I’m sitting in my office and it’s 17 degrees out-
side), and I will have to slowly lower the height of these areas into play next year. They will be ex-
tremely susceptible to damage or any changes during the transition. That is the hardest part. I
don’t want to jinx it or talk about it much now, but we can get into that conversation on a freeze
day this winter.
Kyle Sheheane
FOR OTHER TURF NEWS VISIT
www.bccturgrass.com
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