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October 2014
w w w . b l a c k d i a m o n d r a n c h . c o m
CLUB STAFFDOUG EGLYGeneral Manager
EMMA BRADLEYEvents Coordinator
352-746-3440
MATT DIMASEDirector of Golf Course Maintenance
PEGGY GLEASONAccounting
MARY NAPOLITANOFitness Center
BRYAN RICHARDDirector of Golf
KERRY ROSSELETMembership and Real Estate Director [email protected]
352-453-5473
CHRIS SMILGINClub Manager
JENNIFER STAUFFPOA Manager
KENNETH TUFOExecutive Chef
A Message fromDoug Egly, General Manager
Dear Black Diamond Members:
It is that time of year again where we prepare the courses for the winter/spring season over-seeding. Matt has outlined in his article the areas of over-seeding this year. One thing we are doing differently this year compared to last year is we are not going to open the courses until after the first mowing. This may delay the reopening of each course depending on the weather. The Advisory Board has helped us rewrite The General Club Rules. These will be posted on the member website. If you would like a hard copy one can be picked up at Peggy’s office. A couple of items touched on that I would like to make everyone aware of is you can make a starting time for two groups. The staff asks that when you are making your two tee-time requests that you submit the names of the people playing in your group. Some groups have been using names of members who have been gone all summer long. Next item is handicap flags for your golf carts. Each person that has or needs a flag MUST sign the new handicap flag form in order to use the flag. This form has the requirements and rules for where you can drive and not drive your carts. Violators of this new handicap flag rule will lose their flag privilege for a 30-day period. The other cart rule that has always been in place is Section 19 -4 No more than two carts per group will be enforced. A clarification in Section 22 Private Golf Cart Ownership / Must be purchased through the club. This just means that the club needs to be involved in the purchasing process to make sure the cart meets all club requirements (mainly the color). We do this for conformity reasons only and do not make a single $$ on the transaction. The dress code policy in section 8-2 has changed a little in that we will allow designer jeans at the club at designated times and events. Section 1 -11 cell phone use permitted in designated areas. Cell phones must be on silent or vibrate so they won’t disturb others. And finally I would like to clarify the tipping policy at the club. The service charge on your monthly bill is in lieu of a gratuity on your food and beverage bill. Tipping is permitted by members but is in no way required. If you have any questions or concerns about the revised Club Rules please stop by to discuss or pass your comments on to a member of the Advisory Board.
See everyone at the club soon.
Membership and Real Estate Corner The Burnham Model has been completed and we will hold a Halloween-Themed Open House for the Members on October 30th. Through September we have more than doubled our sales volume from 2013 and have been involved in over 70% of residential transactions in Black Diamond YTD. We anticipate an even stronger 2015! Part of our success can be attributed to optimizing our website, which is generating three times as much interest year over year. Our Realtor outreach program has been a huge success as well. We have visited or held realtor meetings with 340 local Realtors to share the excitement about Black Diamond. Feel free to call or stop by the sales center to speak with one of our experienced Black Diamond agents. Kerry, Marty, Linda or Charlene
KerryKerry Rosselet, Membership and Real Estate Director
Page 2
A Message from Matt DiMaseDirector of Golf Course Maintenance
Attention Members: Overseeding is underway and we look forward to this upcoming season. This year we discussed not overseeding the Highlands fairways and after careful consideration we have decided against that. But, I am happy to announce that we will not be overseeding any greens. With that being said, we will overseed the following areas on the respective courses:
DATES COURSE CLOSEDRanch Course
Sept. 29th - Oct. 16thQuarry Course
Oct. 21st - Nov. 6thHighlands
Nov. 7th - Nov. 18th
Ranch Golf Course: All tees, collars, approaches, and fairways will be overseededHighlands Golf Course: All tees, collars, approaches, and fairways will be overseededQuarry Golf Course: All tees, collars, approaches, fairways, and modified rough. We will not be overseeding around bunkers or several areas in the rough that include turf bowls or the severe slopes. Driving Range: All tees and targets around Poles
Diamond Dunes: All tees, collars, and approaches
Throughout the summer we made changes to fairways, collars, approaches, and/or bailout areas on the property. Some changes we will keep going forward, while others we will revert back. Below is a list:Ranch #1: Left side collection area no longer exists. We will not change this back, the area is now rough.Ranch #5: Only a collar is present around the green. No longer will an approach be present.Ranch #8: Approach was shortened. We will not expand.Ranch #11: Only a collar is present around the green. No longer will an approach be present.Ranch #15: The bailout area to the right of the green is no longer present. Going forward we will only have a collar around that green.Ranch #16: Fairway has been expanded. Highlands #1: We no longer have a continuous fairway to the green. We will have a fairway which ends, then an approach with a bail out.Highlands #2: Only a collar will be present around the green.Quarry Golf Course had tees reshaped and squared up facing landing area. Quarry #3: Fairway expanded.Quarry #4: Only a collar will be present around the green.Quarry #11: Only a collar will be present around the green.
Thank you for everyone’s feedback during the summer months regarding some of the changes. As a reminder while the golf courses are closed for overseed, please refrain from driving on those courses. The irrigation system will be programmed to run multiple times throughout the day and damage to the seed and our course could occur.
To All Black Diamond Residents: Many of you have asked if we would be creating a new Black Diamond Cookbook. The answer is YES! This will be a new cookbook with all new recipes from you. The kit to make the cookbook from Morriss Press (the same company that produced our first cookbook) has arrived. The forms for the recipes, to be filled out by you, are in the foyer of the Clubhouse. When you walk into the foyer there is a table to the right where there are 2 baskets. One holds the blank forms to be filled out and the other is for the completed forms. To the men: We hope to have a section on grilling as we know many of you are great cooks! We look forward to your recipes. Chef Kenny will have a section devoted to his favorite recipes. To the snowbirds: Please bring with you your favorite recipes that you would like to have in the cookbook. We would like to have the whole process completed this coming spring. The cookbooks will make great gifts for Christmas, birthdays etc. We continue to hear the Teas To Greens Cookbook is a favorite! If you have any questions you may contact Faeth Houle or Jane Williams.
Teas To Greens Cookbook
Page 3
October has arrived and it is time to welcome a lot of our northern members back for what we are all looking forward to as a wonderful golfing season here at Black Diamond. Here in the Golf Shop we have a couple of changes that will be taking place. After working in the Golf Shop for almost a year, Tonya Biggs will be leaving to pursue a more active role within the Food and Beverage area. We wish her all of the best and are very happy for her that she will remain on the Black Diamond team. With Tonya leaving, this opens up an opportunity within the golf operations. With this being said, we would like to welcome Chris Alkyer. Chris comes to us originally from Wadsworth, Ohio but has been working in the golf industry at the Waldorf Astoria Golf Club in
Orlando since 2009. Chris will have a very active role within the Golf Shop working with leading the tee sheet activity along with communications between the professional staff and our outside operations team. We look for Chris to arrive the middle of October, so please give him a warm welcome to Black Diamond.
Our 2015 Golf Calendar has been completed and copies may be picked up in the Golf Shop. As you will notice we have added a monthly couples’ event that will take place with a 12:30 shotgun start. These events will vary throughout the year with 4-person, 2-person and individual team sign-up to allow for a more diverse golf event. We have also made adjustments to the Couples’ and Men’s Member-Guest tournaments with recommendations coming from the Advisory Board. For the CMG we have moved the date up 1 week to allow for a bigger timeframe between this event and the MMG. For the MMG we will now start the event on Thursday and run the event through Saturday. Both of these event date changes were made in hopes of increasing participation within these events for members and their guests.
A Message from Bryan Richard, Director of Golf
Hello Members: We are entering the month of October and I am looking forward to seeing many of the members returning from their summer sabbatical. There is quite a bit of activity blooming at the Clubhouse. I wanted to share with you that there is a Black Diamond Ranch application. This application can be used on your phone, tablet or any mobile smart device. I believe most of the use is by “golfers” making tee time reservations. I have recently included buttons for the Clubhouse use. A member can make a reservation, take an informal survey about activities at the club, see the latest dinner menu, and even make a direct call for reservations. As a vehicle for member information and feedback, I would love any response from you on the use of this application as good, bad, difficult or useful. It was good to see many of the members that stayed here for the summer at the end of summer party. I would like to extend an offer to have a “welcome back” event to kick-off our season with all the members back from where they have spent their summer. Finally, if you have any need for a function or activity at the Clubhouse, please contact myself at [email protected] or Emma at [email protected]. Thank you to everyone for your support.
See you at the Clubhouse
A Message from Chris Smilgin, Club Manager
Page 4
B
lack
Diamon
d
Ladie
s’ Golf Associa
tion
GOLF OUTSIDE THE GATES
(check bulletin board or BDLGA section of website for details)
“For the Love of the Greens” Invitational
October 28thTemple Terrace Women’s
Golf AssociationDeadline October 21st
44th Annual Early Bird Tournament
October 30th-31stPalma Ceia Women’s Golf
AssociationDeadline October 13th
This is a partner Tournament
BDLGA OCTOBERLADIES’ DAY GAMES(Some games may be switched to different
days because of course selection)
OCT. 7, 2014Quarry Front to HighlandsIndividual Electric, Week 2
Gross & Net
OCT. 14, 2014Quarry Front to Highlands
1 Best Ball on HDCP Holes 1-6
2 Best Balls on HDCP Holes 7-12
3 Best Balls on HDCP Holes 13-18
OCT. 21, 2014Full Ranch - Ka Ching
Pick a PartnerChapman Format
OCT. 28, 2014Full Ranch
President’s Choice
MARK YOUR CALENDARS!
This is a reminder that our designated BDLGA Food Drive recipient for the months of September through December is Daystar Life 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 will be my last “note” to you as your BDLGA President. It really doesn’t seem as though almost an entire year has gone by since Jane Smart passed her gavel to me. It has been an honor to serve the membership of the BDLGA. I have been privileged to have had the assistance and support of a number of incredible women throughout my term of office and I wish to thank each and every member of my Boards and Committees without whose willingness to serve this Association could and would not function. And without the 100% never-fail cooperation of Bryan Richard and Bill Hardin, our Black Diamond golf professionals and their staff or the continued support of our Director of Golf Course Maintenance Matt DiMase, our Club General Manager Doug Egly, our new Club Manager Chris Smilgin and his dining room staff and our Chef Kenny Tufo the success of our weekly 2013-2014 Ladies’ Days and BDLGA Tournaments would never have been possible. I thank you one and all. I am incredibly grateful to you for making it all happen. As I pass my gavel to Charlotte McKim, your 2014-2015 BDLGA President, I wish for her a year full of memorable and rewarding weeks with her hands on the reins here at our Black Diamond Ranch.
Sandie St Onge won the North South Senior Championship at Pinehurst in August. She played in the Super Senior division and shot scores of 75 (on #5), 79 on #8 and 76 on #5 to win by 3 strokes (gross scores only). She received the Putter Boy trophy for her win and her name will be posted in bronze on the hallway in the Clubhouse. Also in August, Sandie qualified for the USGA Senior Women’s Open at West Orange Country Club in Winter Garden, FL.
Congratulations Sandie!
USGA SR. WOMEN’S AMATEUR SECTIONAL QUALIFYING RESULTS - 201408/25/14 - WINTER GARDEN, FLA. - WEST ORANGE COUNTRY CLUB
Robin W. Donnelley - Palm Beach, FL — 81Joann Ferrieri - Lake Worth, FL — 82Erin Fitzpatrick - Wauchula, FL — 82
Sandie shot 79 in windy conditions and tied for 2nd.
Linda Mcmillan - Palm Coast, FL — 77Gigi Higgins - Cape Coral, FL — 79Sandie St Onge - Jensen Beach, FL — 79 Tama Caldabaugh - Ponte Vedra Beach, FL — 80
SAVE THE DATE!!
Boutique NoelSunday
November 23rd, from 3-7PM…dinner reservations will be available.
Great day to start your holiday shopping! Inquiries contact Linda Thomas
A Note from BDLGA President Nancy Carey
Page 5
Black Diamond Foundation Black Diamond Foundation Partners with
The Salvation Army in Citrus County
For over three decades, The Salvation Army has been a steadfast, compassionate presence in Citrus County. Your Black Diamond Foundation has been a proud partner of “The Army,” providing $32,000 in community grants between 2006 and 2013, supporting crucial safety net services that help local men, women and families, and strengthen our community.
An example of our continuing partnership was reflected last December, when Captain Phil Irish – the local Salvation Army Corps Officer and pastor - asked the Foundation for help with operational funds for The Army’s community cold weather shelter. Black Diamond Foundation’s $4000 grant helped The Salvation Army serve 103 Citrus County family members at this one-of-a-kind facility during the winter months. The Army’s Citrus County cold weather shelter made such a positive impact, the program is now being used as a model for surrounding counties.
In March 2014, Captains Phil and Lynn Irish, met with the Foundation Board to tell us about their new multi-purpose facility in Lecanto, and provide an update on their programs serving those in need throughout Citrus County.
The Salvation Army in Citrus County provides services in several mission categories: social services, feeding programs, disaster preparedness/relief, counseling, spiritual support, youth and senior programs, music and creative programs, and outdoor camps. For many years, The Army ran operations in Citrus County out of a “double-wide” trailer in Homosassa. In 2012, after a mold issue rendered the old trailer uninhabitable, The Salvation Army was able to purchase a bank-owned warehouse centrally-located on School Avenue and Highway 44, east of Lecanto. The new 15,000 square-foot Worship and Service Center is the nexus of Salvation Army programs in Citrus County, and hosts collaborative activities with a number of community agency and local government partners.
The Salvation Army spent almost $2 million to purchase and renovate their new facility, which included funds from the State Headquarters in Tampa. They have since re-paid $1.2 million, and are in the midst of a Capital Campaign to raise funds to pay down their $750,000 mortgage as quickly as possible. After our meeting, several members of the Black Diamond Foundation Board of Directors visited the new Salvation Army facility. They reported that the building has a lot of traffic, and is impressive in its functionality.
In April, your Foundation Board voted to make a major donation to The Salvation Army, granting a total of $30,000 over the next three years. Every one of those dollars will stay in Citrus County, since The Army will not charge any overhead at the State or National level for funds donated to support the Lecanto Worship and Service Center Capital Campaign. In recognition of your support, The Salvation Army in Citrus County has now renamed the Worship and Service Center’s Multi-purpose Room in honor of Black Diamond Foundation.
The Salvation Army has touched the lives of over 7,500 individuals at the Lecanto Center over the past year. Black Diamond Foundation is proud to partner with an organization that does so much to “strengthen our community for the benefit of all.”
By Jill Ludowese, Secretary, Black Diamond Foundation
Page 6
O c t o b e r C a l e n d a r o f E v e n t s
22
29
13
20
15
5
26
24
31
CLUB CLOSED 3PM
14
7
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
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
9 10
17
8
16
No Dinner Service
No Dinner Service
No Dinner Service
No Dinner Service
No Dinner Service
No Dinner Service
18
Ladies’ Day
Ladies’ Day
Ladies’ Day
Ladies’ Day
11
25LUNCH
11 AM - 3 PM
LUNCH11 AM - 4 PM
LUNCH11 AM - 4 PMLUNCH
11 AM - 3 PM
LUNCH11 AM - 3 PM
LUNCH11 AM - 3 PM
LUNCH11 AM - 3 PM
BRIDGE 9:00AM
BRIDGE 9:00AM
BRIDGE 9:00AM
BRIDGE 9:00AM 4LUNCH
11 AM - 4 PMLUNCH11 AM - 3 PM
LUNCH11 AM - 3 PM
LUNCH11 AM - 3 PM
No Dinner Service
12
BRUNCH9 AM - 3 PM
BRUNCH9 AM - 3 PM
BRUNCH9 AM - 3 PM
BRUNCH9 AM - 3 PM
23
30
Bible Study 11:00 am* Held in the
Boardroom today
Mahjong
12:00 pm
CLUB CLOSED
Bible Study 9:30 amMahjong
12:00 pm
CLUB CLOSED
Bible Study 9:30 amMahjong
12:00 pm
CLUB CLOSED
Bible Study 9:30 amMahjong
12:00 pm
CLUB CLOSED
HAPPIER HOUR4-7PM
HAPPIER HOUR4-7PM
HAPPIER HOUR4-7PM
Poker Night Men's Lounge 6:30PM
Poker Night Men's Lounge 6:30PM
HAPPIER HOUR4-7PM
TURKEY BUFFET5:30 - 7:30 PM
Reservations Required
CLUBHOUSE MENU5:00 - 7:00 PM
Reservations Required
CLUBHOUSE MENU5:00 - 7:00 PM
Reservations Required
CLUBHOUSE MENU5:00 - 7:00 PM
Reservations Required
CLUBHOUSE MENU5:00 - 7:00 PM
Reservations Required
CHEF'S COOKING CLASS3:00 PM
21
— 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.
NINE & DINE
3
A la Carte5:30 – 7:30 pm
Reservations Required
19
27 28
MEN’S DAY21
6
Lunch Schedule Tues. - FRI.11 am - 3 pm
Sat. 11 am - 4 pm
* BINGO - 6:30 PM
WINE DINNER6:00 PM
Reservations Required
LUNCH11 AM - 3 PM
Trivia Buffet 5:30-7:30 pm
Game Starts 6:30 pm
Reading &discussion
group - 4pm
* There must be a minimum of 25 players reserved for BINGO
No Dinner Service
LUNCH11 AM - 4 PM
LUNCH11 AM - 3 PM
BRIDGE 9:00AM
Poker Night Men's Lounge 6:30PM
Poker Night Men's Lounge 6:30PM
Poker Night Men's Lounge 6:30PM
MONSTER DAY GOLF
TOURNMENT
SLIDE BOTTOM GIN 6:30PM
No Dinner Service
Page 7
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 – Friday: 11:00 am – 3:00 pmSaturday: 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
1st Place:BRIDGERS: $87.00
Lorraine CarrierJennifer Polich
Anil & Veena Ram
2nd Place: BDRP: $60.90
Steve & Fran JohnsonJohn Bourdeaux & Gayle Wilder
Jim & Jill LudoweseEarl Pratt & ValerieJim & Dona Wood
3rd Place:FORGET ME NUTS: $26.10
George & Dianne BuckFoster & DiDi Lamm
Peter Perry
TRIVIA NIGHT WINNERS 9-4-14
Read
ing &
Disc
ussion
Grou
p
Big Little Lies focuses on three women, all of whom have children at the same preschool. One is a great beauty married to a fabulously rich businessman; they have a “perfect” set of twins. One is the can-do mom who can put together a mean pre-school art project but can’t prevent her teenage daughter from preferring her divorced dad. The third is a withdrawn, single mother who doesn’t quite fit in. Right from the start—thanks to a modern “Greek chorus” that narrates the action—we know that someone is going to end up dead. The questions are who and how. Written by Liane Moriarty, author of the The Husband’s Secret among other books, Big Little Lies is about the little white lies that we all tell others and ourselves. This will be the topic of discussion at the October 16th meeting of the Black Diamond Reading and Discussion Group. The November selection will be Defending Jacob by Willam Landay. Contact Faeth Houle for more information.
Recipe of the Month - Chef KennyBlue Crab BisqueYou probably know bisque as a creamy vehicle for lobster, or maybe shrimp. I love making bisque with blue crab, whose slightly sweet flavor is the perfect foil for the heavy cream. Traditional recipes include white wine and a rich stock, but I’ve always found that the Cognac in bisques made the wine obsolete and that using water instead of stock lets the flavor of the crab shine through. This bisque is delicious with baguette croutons.
Ingredients:1/4 cup extra-virgin olive oil
6 pounds blue crab, rinsed and chopped with their shells into 5 pieces each, plus 3/4 pound crab meat
Pinch cayenne pepper1/2 cup Cognac1 large carrot, peeled and cut into large dice1 onion, peeled and cut into large dice1 celery stalk, cut into large dice1 head garlic, halved crosswise
2 tablespoons tomato paste4 vine-ripened tomatoes, chopped1 sprig thyme1 bay leaf10 stems curly parsley1 tablespoon black peppercorns14 cups water ½ cup heavy cream2 tablespoons chopped tarragon
Fine sea salt and freshly ground black pepper to taste
PAN-ROAST THE CRAB: Heat 2 tablespoons of the olive oil in a large casserole set over high heat. Add the crab and a pinch of cayenne, and roast until all of the moisture has been cooked out and the meat has turned red, approximately 3 minutes. Leaning away from the casserole, carefully add the Cognac and flambé, then cook until the Cognac is evaporated. Use a slotted spoon to transfer the crab to a bowl. Set aside.
ROAST THE VEGETABLES: Add 2 more tablespoons of the olive oil to the casserole and let it heat up. When the oil is hot, add the carrot, onion, and garlic and sauté until the onion is translucent, approximately 4 minutes.
CONTINUE MAKING THE SOUP: Return the cooked crab to the casserole. Add the tomato paste and stir to coat the vegetables for 3 to 4 minutes. Add the tomato, thyme, bay leaf, parsley,
and peppercorns, and cook until the tomatoes break down, approximately 5 minutes.
FINISH THE SOUP: Add the water, raise the heat to high, bring the water to a boil, then lower the heat and let it simmer for at least 45 minutes. Strain the soup through a fine-mesh strainer set over a bowl. Discard the solids. Pour the soup back into the casserole and set the casserole over medium heat. Bring to a boil, then lower the heat and simmer until reduced by half. (The bisque can be made to this point, cooled, covered, and refrigerated overnight in an airtight container in the refrigerator. Reheat gently before proceeding.) Pour in the cream and bring to a simmer, then stir in the picked crabmeat. Stir in the tarragon, and season the soup with salt and pepper.
TO SERVE: Ladle the soup into 6 warm bowls. Top with croutons. Enjoy!!!
Page 8
