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w w w . b l a c k d i a m o n d r a n c h . c o m
May 2015
CLUB STAFFJOHN HILKERGeneral Manager
BEN DEFAZOExecutive Chef
MARY NAPOLITANOFitness Center
BEVERLY PARTAIN Accounting
BRYAN RICHARDDirector of Golf
CHRIS SMILGINClub Manager
JENNIFER STAUFFPOA Manager
A Message from John Hilker, General Manager
Dear Black Diamond Members: We are pleased to announce that the Ranch Course will be undergoing a greens improvement program which is outlined below.
• Beginning immediately, we will be sodding and growing in the weak areas that currently exist on the Ranch greens in order to have the best possible putting surfaces throughout the summer months.
• We will also be reconstructing Ranch #9 green and converting it to TifEagle Bermudagrass with a Celebration Bermudagrass collar. This will be a complete rebuild of the green including new drainage and irrigation.
• We are conducting a number of tests that will give us more information on the soil profile and performance of the drainage system on all the greens to determine the best long-term solution.
• The 9th green will serve as a test green as we determine the best plan going forward to re-grass the remaining Ranch greens.
We thank you in advance for your patience and cooperation. Please watch for more details about the project in my monthly manager’s messages and at our member mixers.
The hiring process for our open superintendent position is going very well. We have received over 100 resumes for the position and have started interviewing the candidates that meet our strict criteria. Our goal is to finish the process and name our new superintendent by early May.
Sincerely, John Hilker, General [email protected]
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A Message from Ben DefazoExecutive Chef
First I would like to thank all of the members for the kind words and support. It is really encouraging to hear from everyone. I hope moving forward we can continue to produce fantastic food for all our members to enjoy. When I first started here around 5 and a half years ago I never would have thought I would be writing a letter to the members as the Executive Chef. I don’t think I will ever forget the day I met with Chef Richard, the chef that hired me. I was at an American culinary federation meeting with the chef instructors from my school (Hayward Hough and Robert Anderson). Across the room sat Rich and most of the Black Diamond kitchen staff. I had heard stories from Robert Anderson (former executive chef of Black Diamond) about Rich and how he was
one of the better chefs in the area. Robert turned to me and asked if I wanted to work at Black Diamond? I said without hesitation “ yes!” So Robert went over to the table, had a quick conversation with Rich and came back moments after saying “Tuesday 11:00 a.m. don’t be late.” That Tuesday came and after getting lost only once I was on time. Rich and I sat down had a quick conversation and I was hired. After Rich moved on Chef Victor came in and showed me a different way to cook and we had a great deal of fun doing so. I could go on forever about how we worked together and what fun I had learning from him, but this page is only so long… After Victor moved on Chef Zach came in. Zach and I had a great relationship right from the start. We both had a unique since of humor that we could share. Zach was the chef to offer me my sous chef position. It was at a Super Bowl party here at the club, and we stood in the dining room catching what of the game we could as it was towards the end of the evening. Zach turned to me and said “so, you’re going to be sous chef right?” I then turned to him and said “sure” a brief answer to a big question. I never felt as if I was of sous chef material at the time so the confidence boost was encouraging. Zach went on to teach me a different style of cooking. A style in where it is the bases of cooking styles. The “old school” way if you will. When Zach moved on we didn’t have a chef lined up straight away as we had in times past. So that left myself to run the kitchen until a chef could be found. After a few weeks of searching, in came Ken Tufo. I could write a book on the time spent with Ken, a chef’s kind of chef if you will. His Bostonian childhood mixed with his many years in New York made for a great mix to find in a chef. Ken’s approach to food is inspiring to say the least. The day I first met with Ken was a Saturday afternoon late into the day. I and another cook was prepping for a large wedding the next day. In walked Ken with his “I love bacon t-shirt” and camo cargo pants with Massimo his son on his shoulder and his wife Tara a step behind. From first impression it was like having a conversation with a friend, and I can say for sure Ken is a great friend. Over the 2 and a half years he was our chef the kitchen came to life with great passion and respect for food. The atmosphere changed into excitement and love for food. I feel that the chef I will become will be largely influenced by the time spent working alongside Ken. And now to myself. The atmosphere in the kitchen is a buzz right now. The entire Black Diamond staff has given me all the encouragements and congratulations I could ask for. The entire food and beverage department has been nothing but fantastic. Over the coming months I will be slowly introducing my style of cuisine and approach to food into the upcoming menus. I am very happy to be here and plan on staying for a good while. I would like to say that my door is always open to the membership for questions and ideas.
Thanks,
Ben DefazioPage 3
A Message from Chris Smilgin, Club Manager
Hello Membership,
It’s been an eventful first third of the year! Ladies’ Member-Guest was a lot of fun. Big thanks to Mrs. Brice and the rest of the committee for being super to work with on the event. We had Chef Ben’s first wine dinner which was a great success. The season finale with Don Gessner and Mike Brough at the Turkey Buffet was very good as well. We welcomed a new GM, John Hilker. This was my first Black Diamond Easter, it was nice. Next year will include an omelet station and I think a lot more participation, so make an early reservation.
While on the topic of reservations, please try to use the online system on our website as this allows for accurate comments and requests for your reservations. If anyone is having problems or needs help please call me at 352.220.3477.
In May we will have Cinco de Mayo and Mother’s Day. We will also have a great wine dinner with a representative from the wine maker, Terra d’ Oro. It has been 10 months now at Black Diamond for me and it gets better every day! I would like to thank every one of you for all the support and look forward to positive changes in our future. See you at the Club House.
Membership and Real Estate CornerDear Black Diamond Ranch Members, I am beyond thrilled to have joined the Black Diamond Ranch team. Though I am a remote member, I already feel as welcomed as though I were on-property staff. When I made my first visit to Lecanto two weeks ago, I was blown away by the grandeur and natural beauty at Black Diamond. To that point, I had only heard-tell of its magnificence, but after actually seeing it for myself, I realized that words cannot truly do it justice. I also realized that one of the most outstanding features of Black Diamond Ranch is its real estate. As you all know, there is amazing potential in the current homes and home sites that surround the 49 magnificent golf holes. I will work in conjunction with Jonathon Haack and the on-site real estate team. Consumer marketing is my specialty, my skills and knowledge are best suited for the lead capture and lead conversion. It is my ambition to improve the processes and operations that will result in more customers and more sales. In addition to lead generation I will also focus on CRM administration as well as marketing collateral and creative pieces. With an increase in web exposure we anticipate noticeable results. Before joining the team in March of 2015, I did business development for a mobile advertising technology startup in San Francisco. Prior to that, I worked in media sales at Foursquare and account management at a creative agency, both in New York. But since my childhood, I’ve always had a passion for the game of golf and for outstanding golf experiences, like you have at Black Diamond Ranch.
Sincerely,Marshall Kerns
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It is hard to believe that we have once again come to the end of another great golfing season here at Black Diamond Ranch. This year our member guest tournament’s came down to the wire for the events. After a couple of years not playing in the event Ron and Linda Green along with their partners Mike and Kathy Horricks came out victorious as low gross champions this year with a wonderful score of 300. Low net honors go to first time winners Kent and Nancy Rinker and their partners Bill and Anne Kientz with a score of 258. Thank you for all who participated and we look forward to a wonderful event next year. Our Men’s Member-Guest came down to a spectacular shoot out and play-off. After our four-hole Conquer the Quarry the teams of Craig Suarez and Buzz Tarver along with Bob Stock and Kevin Powers competing in a sudden-death
playoff. On the first hole of the sudden-death playoff Kevin Powers ran in a 35 foot putt to put the pressure on the other team which ended up being the winning putt. Our Wizard of Oz Ladies’ Member-Guest was certainly something to be proud, thanks to the hard work of Dorothy Brice and her entire team. As they followed the yellow brick road to victory defending champions Jennifer Polich and Cindy Higgins came out on top this year once again for low gross honors. The team of Didi Lamb and Lois Johnson came out on top with a spectacular showing to win low net honors for this year. With the conclusion of April came our traditional Men’s and Ladies’ Club Championship. Both Championships came down to the final hole but in the end Carl Nanni came out victorious over Dave Blackshear and Laura Monea edged out Jennifer Polich by a single stroke. Congratulations to all of our participants and for our Champion golfers of the year Carl Nanni and Laura Monea.
Bryan Richard, PGA
A Message from Bryan Richard, Director of Golf
Putting for Fivers - Wed., April 22ndWinner - Kevin Conway
Putting for Fivers - Wed., April 29thWinner - Tom Topping
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B
lack
Diamon
d
Ladie
s’ Golf Ass
ocia
tion
Lady Bug InvitationalMay 5, 2015
Heritage Pines
SAVE THE DATELadies Publix Invitational
May 11-12, 2015Lone Palm Golf Club
Hammer Invitational May 16-17, 2015
Plantation Golf & Country Club, Venice, FL
BDLGA MAYLADIES’ DAY GAMES(Some games may be switched to different days
because of course selection)
MAY 5, 2015Highlands to Quarry Front
Team Nassau 2 BB
Front/Back/Overall Net Only
MAY 12, 2015Full Quarry
Individual gameFlighted
Gross and Net
MAY 19, 2015Highlands to Ranch Back
Team game Make your own Foursome
2BB Net
MAY 26, 2015Highlands to Ranch Front
Team gamePink Ball
Each player uses the Pink Ball on designated rotation
Net only.
GOLF OUTSIDE THE GATEScheck bulletin board or BDLGA section of website for details
A Note from BDLGA President Charlotte McKim
Hello Ladies, I would like to take this opportunity to thank all those who worked on our three big tournaments this year, but special thanks go to Eileen Jango for her hard work on the Memorial Tournament, Margo Grodsky and Jane Smart for the Cancer Tournament and Dorothy Brice for the Ladies’ Member-Guest. They all did a phenomenal job and I cannot thank them enough.
MARK YOUR CALENDARS!
The designated BDLGA Food Drive recipient for the months of April-July is The Family Resource Center. Please deposit your donations of non-perishable food items in the hamper located in the Ladies Lounge. Many needy Citrus County families can be served by your generosity.
BDLGA FOOD DRIVE
This is an Indigo which is a protected snake. Hopefully, no one harms one since they are beneficial snakes. Lots of them are around the Quarry holes and they will not bother you if you do not bother them. They can be encouraged to move on with a little nudge.
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Mother’s Day Brunch
Sunday, May 10, 20159:00 am - 2:00 pm
(Reservations Required)
Brunch Menu:Omelet station
Chocolate chip pancakesor
Whipped mascarpone cheeseBlue berry compote
Apple wood smoked baconCountry sausage
Fresh Artisan DanishBroccolini
Potato gratinSalmon with a crab and roasted tomato hollandaise
Carved leg of lamb and rosemary jus$26.95
Complimentary flower for Mom, Grandma and Great Grandma!Reservation’s are now open!
“Mother” is such a simple word,But to me there’s meaning seldom heard.
For everything I am today,My mother’s love showed me the way.
I’ll love my mother all my days,For enriching my life in so many ways.She set me straight and then set me free,
And that’s what the word ‘mother’’ means to me.Thanks for being a wonderful mother, Mom!
~By Karl Fuchs
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E n j oy s om e f u n w i t h f r i e n d s !
Every Wednesday nightMay 6th, 13th, 20th & 27th
6:30 pm in the Men’s lounge
POKER NIGHT
Every WednesdayMay 6th, 13th, 20th & 27th
4-7 pm
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Black Diamond Foundation
Dear friends of the Black Diamond community,
In today’s increasingly complex society, compounded by our nation’s slow economic recovery, the number of vulnerable children and families has grown exponentially. The rate of growth far exceeds the capacity of response on behalf of government agencies. Nevertheless, there are rays of hope making an impact and turning the probabilities of statistics to possibilities of sustainability, and thus, opportunities of success for generations to come. One of those rays is our community’s very own Early Learning Coalition of the Nature Coast. Because of your generous contribution of ten thousand dollars ($10,000), we at the Early Learning Coalition of the Nature Coast are able to draw down an additional one hundred and fifty seven thousand dollars ($157,000) from the federal government and utilize these funds for programs designed to stimulate early learning and social development opportunities for at-risk children. In doing so, we are additionally supporting mothers and fathers in maintaining their place in the work force. Collectively, these funds are strengthening families and protecting children in ways that will perpetuate healthier and safer communities.
There is growing evidence in the fields of child development and family dynamics that reaffirms the positive effects of early intervention funded by the Early Learning Coalition during a child’s most informative years, age’s one through five. Children who are engaged in structured programs implemented by trained professionals develop self-confidence, self-esteem, and the sense of stability needed to achieve their potential. These components are the building blocks of a healthy and thriving child. When mothers and fathers can go to work with peace of mind that their precious children are in active programs geared towards learning and the establishment of healthy relationships in a safe and regulated environment, they are able to be productive in their workplace, free from worry about their children’s safety and well-being.
Evidence further supports the fact that children placed in early learning programs are less likely to develop maladaptive behaviors and more likely to demonstrate pro-social behaviors. Subsequently, when mothers and fathers return home after a hard day’s work to children who have been part of structured and stimulating program, they are less likely to deal with behavioral issues and enjoy a more balanced family life. Coincidentally, children enrolled in productive early learning programs while parents hold down stable jobs are less likely to become victims of abuse, neglect, and/or abandonment.
Thanks to the hearts and generosity of the Black Diamond Foundation members, we at the Early Learning Coalition of the Nature Coast are proud to serve an additional fifty (50) children and families annually. Together, we are moving the needle of success for families who otherwise would be struggling to keep their jobs and obtain adequate child care. From our Nature Coast family to your Black Diamond community, we thank you for this partnership on behalf of our community’s most precious resource; our children and their families.
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California Wine Dinner Terra d’ Oro
Thursday, May 14th, 2015
6:00 pm
Menu:1st Course
Green Tomato Galete Chenin Viognier
2nd CourseScallop over grilled watermelon &
smoked Shallot vinaigrette Petite Sirah
3rd CoursePheasant over Chantrel Risotto
Barbera
4th CourseVeal Tenderloin over Pancetta & roasted Sal say
Deaver Zinfandel
5th CourseDark chocolate Cherry tart
Tel Daigo
$75 per personMust reserve by the Saturday before
( May 9th) no exceptions!For more information please call
Christina at 746-3440, Ext 220
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M a y C a l e n d a r o f E v e n t s
13
20
6
17
24
31
15
22
29 30
CLUB CLOSED 3PM
5
A la Carte5:30 – 7:30 pm
Reservations Required
A la Carte5:30 – 7:30 pm
Reservations Required
A la Carte5:30 – 7:30 pmEntertainmentReservations Required
A la Carte5:30 – 7:30 pm
Reservations Required
A la Carte5:30 – 7:30 pm
Reservations Required
A la Carte5:30 – 7:30 pm
Reservations Required
87 9
Ladies’ Day
Ladies’ Day
Ladies’ Day
Ladies’ Day
16
BRIDGE 9:00AM
BRIDGE 9:00AM
BRIDGE 9:00AM
LUNCH11 AM - 4 PM
BRUNCH9 AM - 3 PM
BRUNCH9 AM - 3 PM
BRUNCH9 AM - 3 PM
BRUNCH9 AM - 3 PM
14
Mahjong 12:00 pm
CLUB CLOSED
Mahjong 12:00 pm
CLUB CLOSED
Mahjong 12:00 pm
CLUB CLOSED
CLUBHOUSE MENU5:00 - 7:00 PM
Reservations Required
CLUBHOUSE MENU5:00 - 7:00 PM
Reservations Required
CLUBHOUSE MENU5:00 - 7:00 PM
Reservations Required
12
— MEMBERS —Please help us ensure that your dining experience
is satisfactory by calling 352-746-3440 to make reservations in advance for all evening dinner services. Our staffing is based on your reservations. Thank you
in advance for your cooperation.
TRIVIABUFFET
10
18 19
26
5:30-7:30 pmGame Starts
6:30 pm
* There must be a minimum of 25 players reserved for BINGO
LUNCH11 AM - 4 PM
Poker Night Men's Lounge 6:30PM
Poker Night Men's Lounge 6:30PM
Poker Night Men's Lounge 6:30PM
LUNCH11 AM - 4 PM
Knitters & Crafters 10AM
Knitters & Crafters 10AM
Knitters & Crafters 10AM
HAPPIER HOUR 4-7PM
HAPPIER HOUR 4-7PM
HAPPIER HOUR 4-7PM
PARTNER BRIDGE 6:30 PM
SLIDE BOTTOM GIN 6:30PMDUPLICATE BRIDGE 6:30 PM
PARTNER BRIDGE 6:30 PM
COOKING CLASS3:00 PM
LUNCH11 AM - 4 PM
LUNCH11 AM - 4 PM
21
28
No Dinner Service
No Dinner Service
Cinco De Mayo Specials
No Dinner Service
23
LUNCH11 AM - 4 PM
LUNCH11 AM - 4 PM
LUNCH11 AM - 4 PM
LUNCH11 AM - 4 PM
No Dinner Service
No Dinner Service
No Dinner Service
No Dinner Service
No Dinner Service
No Dinner Service
LUNCH11 AM - 4 PM
LUNCH11 AM - 4 PM
LUNCH11 AM - 4 PM
WINE DINNER6:00 PM
ENTERTAINMENT Reservations Required
TURKEYBUFFET
5:30-7:30PMReservations Required
1 2
4
11
25 27
Mahjong 12:00 pm
CLUB CLOSED
BRIDGE 9:00AM
BRIDGE 9:00AM
LUNCH11 AM - 4 PM
LUNCH11 AM - 4 PM
NINE & DINE3
CLUBHOUSE MENU5:00 - 7:00 PM
Reservations Required
Poker Night Men's Lounge 6:30PM
Knitters & Crafters 10AM
HAPPIER HOUR 4-7PM
DUPLICATE BRIDGE 6:30 PM
MEMORIALTOURNEY
Mother’s Day Brunch
9 am - 2 pm
Lunch Schedule Tuesday - Saturday 11 am - 4 pm
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Hours of Operation
Driving RangeMonday – Saturday: 7:00 am – 5:00 pmSunday: 7:30 am – 3:00 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 pm
Lunch:Tuesday – Saturday: 11:00 am – 4:00 pm
Dinner: 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
TRIVIA NIGHT WINNERS 4-2-15
1st Place: BRIDGERS: $194.00Lorraine Carrier
Linda YouellMilt & Sharron Rosenberg
Ellen HinsenkampBill Joens
Fred Richards
2nd Place Tie: FORGET ME NUTS:
$97.00Kevin & Janet Conway
Mr. & Mrs. BuckJay Hundley & Jan Timmons
Nancy ManafortPeter PerryBill Reading
Ed Baltensberger
2nd Place Tie:BDRP:
$97.00Jill & Jim Ludowese
Dona & Jim WoodVicky & Mike Marinelli
John Bourdeaux & Gayle Wilder
Fitness Corner• The Fitness Center is here to help you with your New Year’s resolutions.
• Classes for stretch, tone, core & free weights are offered every Monday, Wednesday & Friday at 8:00AM. The price of these classes is $6.00 per person.
• Also available are one-on-one personal trainers for customized training sessions. Call for appointments and prices vary.
• Just a reminder to all members and your guests, please sign the sign-in sheet located inside the Fitness Center when you arrive.
Spor ts NutritionWith the summer months upon us this is a good oppor tunity to discuss hydration.
All fitness participants want to get the most out of their workouts. But how do you know if you are getting the right amounts of fluid and nutrients to fuel your exercise sessions: Is there such a thing as getting too much water when rehydrating?
The Dangers of Hyponatremia - Proper hydration and sufficient electrolyte intake continues to be important concerns for health professionals who work with active people at all levels and ages. We usually remember to tell our clients to do these three essentials things:
• Take in enough fluids all day to maintain proper hydration.
• Drink extra liquids before and during exercise to decrease the risk of heat related illnesses and to maintain optimum performance.
• Replace fluids lost during exercise.
Sports Doctors advise trainers to be on the lookout for the signs of hyponatremia. A dangerous condition, hyponatremia can occur when exercisers take in too much water, causing an imbalance in fluid-electrolyte levels. This, in turn, can lead to an abnormally low plasma sodium concentration, which can be life-threatening. The faster blood sodium levels drop, the greater the potential problems.
Refueling After Exercise
Although many exercisers watch what they eat and drink before and during an exercise bout, they are often unaware of the importance of what they consume after a workout.
The first task after a workout is to restore the body’s fluid and electrolyte balance by drinking an adequate volume of fluid. Because a significant portion of what an exerciser drinks after exercise is excreted as urine, it’s important to rehydrate with more fluids than was lost during the training session.
See you at the Fitness Center — Mary
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