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EDGEWOOD COUNTRY CLUB Where Heritage and
Excellence Come Together
From the Desk of the General Manager As May quickly approaches there are many changes and events happening that are preparing the Club for your time here over the next several months. Tennis courts number one and two are open and ready for play and the remaining tennis courts will be ready shortly. The rain has held us back somewhat but the dryer, cooler days have helped us with our court preparation. Scott Harper, our new Director of Tennis is ready to go and he and the Tennis Committee have met to discuss upcoming events and planning new events to draw you and your family back into the tennis program here at Edgewood Country Club.
Two of the three swimming pools have been drained and cleaned and we are now in the process of preparing the main pool to be filled and heated prior to the May 24th opening date. Karen Pauley returns this summer to direct the swimming program including the lessons, swimming meets, entertainment and oversee the direction of the life guard program for 2013. The pool snack bar will be open as usual and we will have refreshments available on weekends at the new bar located under the green awning.
The golf course has transitioned very nicely out of the spring greens aerification process and Troy and his fellow associates are working very hard to prepare the golf course for a great 2013 golf season. The Superintendent’s Revenge and the Member-Member event were both very well attended and successful events and the golf course is in great condition early in the growing season. Craig Berner has stocked his golf shop with top of the line equipment and soft goods and he and L.C. await your arrival at Derricks Creek. The new ClubCar golf cars have arrived and will help make your round of golf most enjoyable. The golf cars have attached coolers, ball and club washers, drop down foul weather club protectors and full front wind screens all to help make your time at the golf course more enjoyable.
Brandie Bass has worked very hard to edit and greatly improve the Club’s web site and associated available information. Please log on to www.edgewood cc.com at your convenience and scroll through the many pages of useful information and pictures that embellish the Edgewood CC web site.
We look forward to seeing you here at Edgewood Country Club in the very near future and please remember that the back patio is now open (weather permitting) for lunch and dinner service.
Enjoy the great month of May at ECC!
Best Regards,
David B. Fleming General Manager
May Highlights
Family Nights – Cover Page ECC Contact – Page 2
“Live to Eat” – Page 3 Monthly Menu Specials – Page 4
Golfing News – Page 5-6 Tennis – Page 10- 11
Pool – Page 7 Club Calendar – Back Page
Club Events – Page 9 -11 & Back Page
Family Nights
5/1 Chicken Vegetable Soup, Fish Sticks, Yankee Pot Roast, Chicken Cordon Bleu, Mashed Potatoes, Jardinière Vegetables, Dessert
5/8 Zucchini & Roquefort Soup, “Build a Burger & Dog”, Baked Chicken, Baked Beans, Chips, Watermelon, Brownies, Ice Cream Bar
5/15 Potato Soup, Corn Dogs, Seafood Cakes, Beef Stroganoff, Egg Noodles, Broccoli Spears, Pineapple Upside-Down Cake, Ice Cream Bar
5/22 Pinto Beans, Cornbread, Fried Chicken, Fried Cod Fillet, Macaroni & Cheese, Peach Cobbler, Ice Cream Bar
5/29 Chilled Gazpacho, Chicken Nuggets, Steak & Grilled Chicken Caesar Salad, Croutons, Parmesan, Tomatoes, Strawberry Shortcake
COMMITTEE CHAIRS
FINANCE – Thomas Epps
FOOD & BEVERAGE
Wilson Shuman
GOLF & GREEN
Robert McCoy
HOUSE & GROUNDS
Pat Bibbee
MARKETING – Lewis Payne
MEMBERSHIP - Byron Calhoun
POOL
Lizbeth Robey
RACQUETS & FITNESS
Brace Mullett
Page 2 ECC STAFF David Fleming (General Manager)
[email protected] X125
Jeremy Still (Executive Chef)
[email protected] x105
Brandie Bass (Events, Membership & Marketing Coordinator)
[email protected] x114
Craig Berner 304-984-9207
(ECC Golf Professional)
Troy Anderson
(Green Superintendent)
David Berger
(Dining Room Manager)
[email protected] x107
Darrick Burrells
(Beverage Manager)
[email protected] x112
Michael Lipscomb (ECC Trainer)
Kristi Blankenship (ECC Spa)
206.6912 / 343.5557 ext. 121
Kathy Johnson (ECC Spa)
552.7537 / 343.5557 ext 121
Teddy Rhim
(Men’s Locker Room)
343-5557 ext 110
Judy Comer (Office Manager)
[email protected] x102
Martha Whiting
(Accounts Receivable)
[email protected] x103
Greg Kirby
(Maintenance Supervisor)
[email protected] x116
Board Members
Pat Bibbee
Byron Calhoun
Mary Elisabeth Eckerson
Thomas Epps
Jim Lane
Marianna Kapinos
Brace Mullett
Robert McCoy
Lewis Payne
Lizbeth Robey
Wilson Shuman
Salem Smith
OFFICERS
PRESIDENT
Robert Reishman
VICE PRESIDENT
Ryan Westerman
SECRETARY
Bruce C. Leckie
TREASURER
Stephen E. Kawash
Congratulations to our very own Chef Still!
Chef Still was notified that he was nominated and selected to be included in
the 2013 publication of Best Chef’s America. He was selected by a group of
his peers all across the nation. 2013 also begins his 20th year here at ECC as
Executive Chef! Thank you for your years of exceptional service!
Edgewood Country Club is Proud to announce…..
Dennis Harris has accepted the Sous Chef position as of April 1st. Chef Harris began his career 19 years ago, here at Edgewood Country Club, where he started as a dishwasher, and launched his career in the culinary arts. While training, he has had the distinguished honor of working under and with fine Chef’s such as Jeremy Still, Bill Sohovich and Dan Ferguson who have all played a big part in shaping his career.
Additionally, he has worked with Hilton Hotels, and Holiday Inn corporations in the Wilmington, North Carolina area until 1999. Upon returning to West Virginia he became Executive Chef of The Garden Café At Three Wishes. Which led him to be Executive Chef at Aubrey’s Yorkshire Pub & eatery where his career flourished over ten years. Deemed a “Four Star” establishment, and a “Hidden Treasure” in reviews. Additionally, his work has been published in local magazines, media outlets, and internet postings by patrons. Chef Harris is looking forward to incorporating fresh ideas with Edgewood Traditions. Welcome to the ECC Family Chef Harris!
Page 3
From the Chef
From the Chef
I’d like to share with you a robust “New England Shore Dinner.” It’s a one pot, easy to assemble dinner that you’ll enjoy outside in the comforts of a warm fire and a glass of your favorite wine. It’s the perfect time of the year to utilize our local market for the ingredients, freshness is everything.
2 Cup Small dice onion
½ Cup Butter
2 Tbl Minced garlic
1 tsp. Dried thyme leaves
2 ea. Bay leaves
1 pt. Clam Juice
3 ea. Corn on the cob, husked and snapped in two
4 ea. Lobsters, 1 1\4 lbs
2 Doz Littleneck clams or cherrystone clams
2 Doz Mussels, cleaned
10 ea. Yukon Gold Potatoes
1 1\2 lbs Cod fillet, cut into 2 inch pieces
1 Cup Leeks, split and washed
1 Cup Pearl onions
1 Lb. Sea scallops
2 ea. Zucchini, diced
Sweat the onions in the butter. Add the garlic and sauté until the aroma is apparent.
Add the thyme, bay leaves, and the clam juice; bring to a simmer.
Arrange the following ingredients in the following order in a large roasting pan. Bottom layer: corn, lobster, clams, mussels, and potatoes. Top layer: cod, leeks, onions scallops, and zucchini. Add the liquid.
Cover and steam all the ingredients over direct heat (such as a turkey fryer for outside cooking) or in a 350-degree oven until the seafood is cooked through, 20-25 minutes.
Arrange the fish, seafood and vegetables on a heated platter, or serve it directly from the pot onto the picnic table.
“Live to Eat”
Executive Chef Jeremy Still, CEC, AAC
My years living on Hilton Head Island filled me with a life time of memories. Dating back to bef d housing explosion of the nineties, the island was serene and perfect for finding small restaurants specializing in all cuisines. The fresh s sh mongers was exceptional. ite often I spent
down tseemingly far removed from the hustle and bustle. Other times we found some nice fresh shrimp just harvested from the marsh
leads me to share a great recipe for crab cakes th lty marsh
ore the tourism an
eafood coming in from the fi
my days off digging clams with my children he shore line from the Westin Hotel,
and had a quick shrimp boil for dinner. Perhaps the sweetest crab I’ve ever tasted was from down in the low country. This
at are reflective of the saair and the warm breeze of springtime.
1 Oil1\2 Cup Onions, small diced
Tbl Olive
1\2 Cup Celery, small diced
3 Cloves lic, minced Gar
3 Lbs Crab meat,geness preferred, picked
Dun
3 Tbl Parsley, chopped
3 Tbl Lemon juice, fresh squeezed
3 Tbl Cognac
1 Tbl Black Pepper, fresh cracked
1 Tbl Chili Powder
4 Ea Eggs, beaten
Salt, to taste
2 Cups Bread Crumbs, unseasoned
3 Cups Instant Mashed Potatoes, dry or Panko Crumbs
(flour), (egg), (corn meal/bread crumbs) for standard breading procedure
From the Chef
May Lunch
Beef Tenderloin Wrap
Julienne grilled Angus tenderloin with Creamy Horseradish, Sautéed Mushrooms, aged Blue Cheese in flatbread, rolled and grilled 13.95
Southwest Fiesta Salad
A mound of Salad Greens topped with avenues of marinated Chicken breast, Black Beans, Avocado, Green Chilies, Corn, Tomatoes and Chipotle Vinaigrette 11.95
Soft Shell Crab Melt
Crispy fried Soft Shell Crabs placed over grilled Focaccia, topped with Avocado, Tomato & White Vermont Cheddar 13.95
Caprice` Panini
Grilled Portobello Mushroom and Peppers with Pesto and Fresh Mozzarella, stacked in Garlic Panini bread 10.95
May Dinner
Creamy Asparagus Coulis,
Grilled Shrimp and Scallop Skewers with Smoked Paprika Crème Fraishe 10.95
“Salad of the Month”
Edamame, Tomatoes, Julienne Red Onion, Asparagus tips with citrus Vinaigrette
Mediterranean Zarzuela
Jumbo Shrimp, Scallops and Swordfish simmered in a Lightly spiced Stew with chunked Tomatoes, Pesto Focaccia
36.95
Double Cut Lamb Chop, Pinot Noir
Served with Saffron infused Farro, Spring Peas and Tomato 36.95
“Spa” Poached Pacific Cod Fillet
Light & flavor packed, Cod fillet is wrapped in Romaine leaves with fresh Herbs, Amish Butter, Crab & Tomatoes, Poached and served over grilled Capitol Market Vegetables 26.95
“Dessert of the Month”
Frozen Strawberry Soufflé`
Page 4
Hole in One Club
When a member of the Hole-in-One club makes an ace in a regulation round of golf (9 or 18 holes), he or she receives in merchandise $5.00 times the number of golfing members in the Hole in One Club at that time. On the day of the hole-in-one, all members of the club will be charged $5.00 on their monthly statement. This membership renews every year so if you have been a member you will automatically be signed up unless you ask to be removed from the club. The hole-in-one must be witnessed and made at Edgewood Country Club. Important note: You will not be charged unless another member of the Hole in One Club makes an Ace.
2013 Men's Club Championship
Saturday, May 4th- Make your own tee times and own groups. Sunday, May 5th- Tee times begin at 9:00am and will be based off your day 1 gross score. Entry Fee: $25 Gross and Net division Blue tees
Defending Champion: Todd Branham
Email List
If you would like to be on my golfing email list and receive emails informing you about upcomingtournaments, course closures, and tournament results, please send an email to [email protected] If you have changed your email address recently or are not sure if you are on the list, please send an email and I will make sure you are in the system.
Page 5
2013 Edgewood Golf Schedule
- st
-Saturday, May 4th-5th
-Tuesday, May 8th-
-Wednesday, May
-Thursday, May 1
-Monday, May 27th
-Thursday, May 30th-June 1st
-Thursday, June 6th-
-Friday-Sunday June 7th-9th-
-Monday, June 10th-
-Thursday, June 13th- Peter’s Creek
-Saturday, June 15th-16th
-Tuesday, July 1
-Thursday, July 25t
-
-Monday, July 2
Tuesday, May 1 President’s Cup Begins
Men’s Club Championship
US Open local qualifier
9th- Ladies Team Matches (16 ladies)
6th Wounded Warrior Outing
Memorial Day (Golf Course Open)
Men’s Invitational
Ladies team Match (Rain date)
WV Junior Match Play
WV Open qualifier
ECC/Sleepy Event
6th- Ladies Invitational
h- Mid-Atlantic Junior Invitational
Saturday, July 27th- Men’s Member-Member
9th St Pete Open
-Tuesday, August 20th- Ladies guest day
-Monday, September 2th Labor Day (Golf Course Open)
-Friday, September 13th- Hospice Outing
-Friday, September 20th- Boy Scout Outing
-Friday, September 27th- Boy scout Outing (Rain date)
-Monday, October 7th- WVGA Senior Series
68th Annual Men’s Invitational
Don't get left out, sign up today for the 2013 Men’s Member-Guest Golf Invitational May 30th–June 1st .. A schedule of events is listed below. Thursday, May 30th Practice Round - Make your own Tee Time Stag Night at Derricks Creek Friday, May 31st Opening Round Full Breakfast beginning at 7:30 am Matches Begin at 8:00 am Lunch between 2nd & 3rd Matches Saturday, June 1st Final Round Full Breakfast beginning at 7:30 am Matches Begin at 8:00 am Lunch following 2nd Match Championship Shootout immediately following the last match Cocktails & Hors D’oeuvres 6:15 pm at 1600 Edgewood Dr. Dinner & Award Presentation 6:45 pm Dance 8:30 pm Sunday, June 2nd Rain date - Golf completed by 2 pm $650 Plus Tax
Defending Champions: Kirby Martin/Bob Ellis
Golf News
From the Greens….
Fairways have been a hot topic of conversation here at the golf course for the last couple of years. As many of you know we have been talking about and researching the pros and cons of Bentgrass –vs- Bermuda grass. We currently find ourselves in the situation where we have quite a lot of each type of turf in our fairways. In an effort to provide the best possible playing surface for our members we will soon have to make a decision as to which of the two types of grass we want to promote in our fairways. In an effort to gather the most accurate information and give our members a chance to fully explore each option we have come up with a test to better demonstrate all of the choices before us.
The 5th fairway is predominantly Bermuda grass already. We will be removing 7,500 square feet of turf from the landing area in that fairway and replacing it with the newest Bermuda sod on the market, Latitude 36. This will give us a chance to see how it looks, plays, and performs in our area. All maintenance practices for the remainder of the year on #5 will be designed to favor the growth and development of Bermuda grass in that fairway.
That brings us to #15 fairway. The 15th is predominantly Bentgrass. We will put in place programs necessary to remove any non desired plants and attempt to develop a pure stand of Bentgrass turf. This will give us a chance to see how a good stand of Bentgrass will perform and give the opportunity to test new chemistry on the market that will remove the warm season turf from the Bentgrass.
Testing two separate fairways will give us real world numbers as to the true cost associated with each plan and allow the members to evaluate and give feedback on the surface they prefer. I will be making signage to place on each test fairway and posting photos of our progress throughout the summer on the website and in the newsletter. Please feel free to email me at [email protected] with any questions you may have.
Thanks
Troy Anderson
Play with the Pro
Every Wednesday evening beginning at 4:30p.m., I will reserve three spots for members to play nine holes with me. Feel free to ask any questions you might have concerning your golf swing, golf operation, or suggestions you might have to better your golfing experience at Edgewood Country Club.
Congratulations to
Edgewood Country Club
Garry Atkins
Garry will be celebrating his 37th year with ECC this year!
Garry started his career here at the Club in 1976 as a dishwasher, working weekends and evenings after school.
After High School graduation in 1978 he was offered the position of Night Watchman. The Club needed a
trustworthy associate and he fit the bill!
Page 6
Garry often reminisces about the great ECC staff that he has worked with over the years. As far as he can remember, he has had the pleasure of working with
10 General Managers and countless fellow associates.
Thank you Garry for your years of service to the ECC Membership!
Pool will open Friday, May 24th at 12 Noon.
Pool Rules
ALL MEMBERS MUST SIGN IN AT THE PODIUM. PLEASE COMMUNICATE THIS POLICY TO NANNIES WHO ACCOMPANY YOUR CHILDREN TO THE POOL. Guests are welcome but must be signed in before entering the Pool area. A fee of $5 will be added to Member's accounts for each guest.
Phil Fisher will return as swim team coach.
Swim Practice begins on May 28th @ 6-7pm
Lifeguards are on duty during posted operating hours - ANY members & their guests using the pool after posted hours swim at their own risk without liability to the club.
Morning practices will be added beginning June 3rd 10-11am
Unless accompanied by a parent or guardian, no one under 18 years of age shall be permitted to use the pools unless a lifeguard is on duty. No one under 18 is permitted during afterhours unless an adult member is present.
Ribbons and Pizzas Parties each Thursday night after swim meets 6-7pm.
All children under 10 years of age must be accompanied by an adult or sitter. The adult or sitter must accompany the child while in the water unless the child can swim the length of the pool.
While lifeguards are here for safety, please do not leave your child under 5 years of age, or a child of any age who cannot swim, unattended in the water. Lifeguards should not be asked by a parent to watch individual children while that parent leaves a pool area.
Swim Meet dates: All meets begin at 6:00 pm. All swimmers must conduct themselves so as not to endanger the safety of others.
Boisterous conduct or roughness are strictly forbidden. The General Manager, Pool Manager and Lifeguards will be charged with enforcing the codes of conduct. Gross violations will be brought to the attention of the General Manager.
June 5th Practice Meet with Elkland (Battle of the Pond) @ ECC
Pool Locker RoomsJune 12th @ St. Albans
The girls’ locker room is for use by all girls under the age of 16. Girls under 16 years of age are not permitted in the Women’s Locker Room unless accompanied by an adult member.
June 19th v. Glendale @ ECC
June 26th @ Greenbrier Pool The boys’ locker room is for all boys under the age of 16. Boys between the ages of 16 – 18 are permitted in the Men’s Locker Room for showering and dressing only.
July 3rd No Meet
There is a separate locker room for toddlers and children through age 5. All children are expected to use the proper locker room. July 10th v. CTC @ ECC
City Meet July 15th-July 21st Other Pool Policies
Swim Team Banquet will be held at ECC July 22 @ 6:00 pm
Members wanting to use the lap lanes for lap swim should note the swim team practice schedules during the month of June and July. For your convenience, please plan your lap swim during hours other than swim team practice.
ABSOLUTELY NO OUTSIDE FOOD OR DRINK. You will receive a letter from GM should this occur.
Dive In Movies will be on June 7, July 12 and Aug. 2. No Smoking. Throw your trash and discarded items away. No alcohol at Swim Meets.
The team can be penalized and loose the meet if this rule is broken. Karen Pauley will be at Wednesday Night Family Nights thru May 15th for Swim Team Sign Ups and to take orders for new swim suits.
No inappropriate behavior or language at any times.
Parents are in charge of their own children when on the playground.
Lounge chairs MAY NOT be reserved. Adults receive priority for chairs and young adults may be asked to merge belongings. Swimmers and any member can place an
order for ECC Gator T-shirts, hoodies and towels (by Institches) at same time.
Swim Diapers are required for any child in diapers.
Private Pool Parties
Private parties with more than 20 guests will only be permitted after regular pool hours. The ECC pool will not close for private parties
Page 9
Indian Curried Rice Fire & Ice Saffron infused Penne with Smoked Salmon Garden Green House Salad Creamy Yukon Gold Mashed Potatoes Freshly Picked Green Beans with Caramelized Osso Sweet Onions Minted Baby Carrots “Vichy” Stewed Kale Greens Carved Prime Rib of Certified Angus Beef Carved Honey-Bourbon glazed Virginia Baked Ham Herbed Panko encrusted Salmon fillet, Sauce Americane` Farm fresh marinated grilled Chicken breast, Duglere`
Mother’s Day Lunch Sunday, May 12TH
11:30- 2:30PM
Call Martha for Reservations
304-343-5557
Gourmet Dessert Bar & Kiddy Corner
Memorial Day Poolside Buffet Poolside Season Opening Cookout
Monday, May 27th Saturday, May 25th
11:30- 2:30pm 11:30 – 2:30pm
Fruit Salad, Coleslaw, Tossed House Salad, Potato Salad, Summer Salad, Corn on the Cobb, Baked Beans, Hot Dogs, Brats, BBQ Chicken, BBQ Ribs and assorted Red White &
Blue Desserts!
Jimmy Buffet
Cheeseburgers in
Paradise Buffet
Sunday, May 26th
11:30-2:30pm
Build a Dog Buffet
All Beef Franks, Polish Sausages, White Onion Tomato, Avocado, Cheddar Cheese , Sweet Relish,
Kosher Dill Spears, Jalapeno Pepper slices
13.95 Adults
6.95 Children 6-12
Call the Tennis Shop
To Sign up for the Memorial Day
Round Robin
304-343-6953
Dear Edgewood Members,
The outdoor tennis season is upon us, and I'm looking forward to getting to meet new players and see some familiar faces on the courts here. The grounds crew is finishing work on the courts, some of which will be playable starting May 1. The tennis pro shop is getting a minor overhaul and we will soon be receiving a large order of tennis equipment and accessories for sale.
Beginning May 1 I will be accepting appointments for lessons on site at Edgewood, and a full schedule of summer tennis events is forthcoming.
I have been asked by the Charleston Area Tennis Association to serve this year as the junior tournament director for a group of junior tournaments this summer, including the area district qualifier this month. Any help getting kids signed up for these events is greatly appreciated!
Please contact me at the Edgewood tennis shop, or my cell number at 304-421-1651 with any questions or suggestions for our program. I look forward to seeing you all at the Ice Cream Social on Wednesday, May 22nd .
Best,
Scott Harper, USPTA
304-421-1651
Ice Cream Social
Welcoming our NEW
Director of Tennis
Scott Harper Member Guest Round Robin
Saturday, June 1st Wednesday, May 22nd
9am On the Beautiful ECC Terrace
Round Robin 6-8PM
With Lunch Provided
On the Beautiful Please join us for a Meet, Greet &
ECC Terrace Round Robin…
This event is for the Whole Family! $20 Per Player
Call Scott to Sign up!
2013 Tennis Camp
Dates:
June 10th – 13th
July 8th – 11th
July 29th – August 1st
Times, Ages & Fee’s:
9-10 am/ 3 to 5 years old/ $75
10-12pm /5 years and up/ $95
12-3pm /middle school and up/ $105
10% off for 2nd child in the family
Tennis Clinics
June 18, 20, 25 & 27th
July 16, 18, 23 & 25th
August 6th & 8th
9-10am/ 3-5 years old
10-11am/ 5 years and up
12-1:30/ middle school and up
$32.00 per week for 2 children
$20 for 1 child
Call the Pro Shop to reserve your court time
304-343-6953
Courts 1 & 2 will be open May 1st!
Edgewood Women’s 3.5 USTA Doubles Tennis Team (age 55 & up) is being formed. Abbreviated Summer League will be about 6 matches during June and July on weekday evenings. If you qualify and would like to play please contact Scott Harper 304-343-6953
ECC Annual
Summer Dance
Saturday, June 1st
8:30 - 11:30 pm
Featuring the ECC Favorite
Klaxton Brown Band
Bar on Signature
Light Hors d’oeuvres
May 2013
Sun Mon Tue Wed Thu Fri Sat 1
Family Night
2 3 Seafood Special
4
5
Club Closed
6 Club Closed
Aeration
7 Blue Plate
Special
8 Family Night
9
10 Seafood Special Taylor Made
11
12
Mothers Day Lunch
13 Club Closed
14 Blue Plate
Special
15 Family Night
16
17 Seafood Special
18
19
Club Closed
20 Club Closed
21 Blue Plate
Special
22 Family Night
Ice Cream
23
24 Pool
Opening Day
25 Buffet at the Pool
26
Buffet at the Pool
27 Memorial
Day
28 Club&Course
Closed
29 Family Night
30 Member
Guest
31 Member
Guest
Ice Cream Social
Welcoming our NEW
Director of Tennis
Scott Harper
Wednesday, May 22nd
On the Beautiful ECC Terrace
6-8PM
Please join us for a Meet, Greet & Round Robin…
This event is for the Whole Family!
Mother’s Day
Photos with John Sibold
Family Portraits
$10 fee charged to your member account
For your convenience
