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Announcements
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Valentine’s Day Dinner
We will have a special Valentine’s Day Menu on Sunday, February 14.
Reservations are required. We will open for dinner service from 5:00–8:00pm with final reservations at 7:00pm. The Embers lunch menu will be available until 3:00pm
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Virtual Wine Tasting
We will be hosting a virtual wine tasting with Sleight of Hand on Thursday,
February 18 at 6:30pm. Trey Busch of Sleight of Hand Cellars will be our
guest winemaker. Magician Riesling, Enchantress Chardonnay, Spellbinder
Red Blend, Conjurer Red Blend, and Illusionist Cabernet Sauvignon will be
the wines on display for this fun evening.
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IN THIS ISSUE
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Membership
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MEMBERSHIP NOTE
Members and guests, please remember that we are still knee-deep in this pandemic with an even more contagious strain now in the mix. We have seen “Covid Fatigue” set in with some of the membership including not wearing masks inside the clubhouse, gathering indoors when not allowed, and not maintaining social distancing. The staff has been reminded about this and will lead by example as each of us has been guilty at one time or another. Please remember to practice social distancing and stay 6 feet apart, wash your hands for at least 20 seconds, and if you are feeling sick please stay home and stay inside.
Chronogolf Update: We want to thank our members for your continued patience during this transition of our website and billing platforms. We recognize there have been several challenges along the way and are working with our providers to remedy these. Specifically food purchase tracking and the member website portal are just two projects that are top of mind.
— Kevin Myers, General Manager
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WELCOME NEW MEMBERS!
Harold & Sydni Wright
Jon Agnesani
Chris Spath
Yung Huang
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For membership inquiries please contact:
Kevin Myers
[email protected]
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CLUB DRESS CODE
We ask that our members and guests honor our dress code. This dress code applies to the golf course and all practice areas. Please make sure everyone in your group, including children, is dressed appropriately. Please feel free to contact the Golf Shop with any questions.
Men
Acceptable: Shirts with collars and sleeves, slacks, and golf shorts up to three inches above the knee.
Not Acceptable: Tank tops, tee shirts, fishnet tops, cutoffs, jams, sweat pants, denim (of any color), jeans, bathing suits, tennis shorts, or other athletic shorts more than three inches above the knee, and drawstring slacks or shorts.
Women
Acceptable: Dresses, skirts, slacks, golf shorts, and blouses. Skirts and shorts must be no shorter than four inches above the knee.
Not Acceptable: Halter tops, sleeveless tee shirts, fishnet tops, bathing suits, sweat pants, yoga pants, cargo pants, denim (of any color), jeans, tennis dresses, or athletic shorts, and drawstring slacks or shorts.
Shoes
Acceptable: Spikeless golf shoes are required. The Golf Shop must approve the use of shoes other than golf shoes.
Not Acceptable: Football spikes, baseball spikes, and other turf shoes.
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Golf
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GOLF NEWS
As January is quickly coming to an end and new phases continue to be rolling out across the state, I just wanted to thank all of you for working through every change with myself and my team. With January already over, we have some golf news we would like to inform you of to look forward to. First off, this year’s Chili Chapman event will be played on Saturday, February 20 so please keep an eye open for that email to sign up.
We will also be looking to finalize our club schedules for the season hopefully before the end of the month so keep an eye out for an email from your club’s captain(s) in regards to the calendar. I know all clubs are very enthusiastic about this upcoming season!
Finally, I will be out of the office from February 18 until March 2 for my wedding, so all operations will be going through Shane and Kevin during that time. We are so close to nice weather being back at the golf course, just a few more weeks and it will be here before we know it!
— Austin Zech, Head Golf Professional
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FROM THE GOLF COMMITTEE
Please help keep care of our course by fixing pitch marks, replacing divots or using sand, and driving carts with caution keeping them on the path where provided.
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GUEST ROUNDS
Please remember that anyone guest is allowed to play up to six (6) times each calendar year. This does not include special events such as Member-Guest events or other corporate tournaments.
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For golf inquiries please contact:
Austin Zech
[email protected]
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| Golf Shop | Practice Facility | |
| Mon | 10:00am–6:00pm | 10:00am-5:30pm |
| Tue-Sun | 7:00am-6:00pm | 7:00am-5:30pm* |
| First Tee Time of the Day | ||
| Mon | 10:00am | |
| Tue-Sun | 7:00am | |
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TURF MAINTENANCE UPDATE
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Per normal during the off-season, wind events have kept us thoroughly busy throughout December and into January. Currently the course is mostly clean and we are looking forward to maintenance practices that will set us up for another great year of golf. Chris completed the vertidrain work on the fairways and our scheduled equipment maintenance is ongoing. We are finally able to shift away from housekeeping and return to course grooming.
Aerification of tees and approaches is on the project list for February, as long as weather permits. Ten inches of rainfall similar to December and January will limit our ability to work with heavy equipment without causing turf damage. We are also planning to lightly topdress the greens prior to aerating as they
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are pretty soft following the heavy rains. Firm greens going into aerification speed up the recovery process. The greens are looking healthy with minimal disease damage but we have been treating pythium in the typical low spots that tend to hold water for extended periods. At the end of January, we removed the dead maple tree that was located on the right side of #11.
Seasonal team members will return in March and April. As they return we will attempt to catch up on course detail work including cart path edging, bunker edging, and regular trap raking. Thanks for the support this off-season as we have worked to keep the course on par!
— Rick Hancock, Course Superintendent
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Social & Dining
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VALENTINE’S DAY DINNER
Sunday, February 14 • 5:00–8:00pm
We will have a special Valentine’s Day Menu on Sunday, February 14. Reservations are required. We will open for dinner service from 5:00–8:00pm with final reservations at 7:00pm. The Embers lunch menu will be available until 3:00pm.
Menu
Appetizers
Dungeness Crab Cocktail served with cocktail sauce
Sundried Tomato Bisque
Field Greens with candied nuts and poached apples
Entrees
Chateaubriand of Beef for Two served with demi-glace and a classic Béarnaise sauce
Steak & Lobster for Two an 8oz top sirloin and 10oz lobster tail just right for sharing
Chicken Cordon Bleu
French-Cut Bone-In Ribeye char-grilled to perfection and served with an herbed compound butter
Rack of Lamb marinated in fresh herbs then charbroiled and served with an apple-mint sauce
Desserts
Cheesecake with chocolate-cherry sauce
Flourless Chocolate Torte with raspberry sauce
For more information or to reserve your table, please call (360) 459-4572
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VIRTUAL WINE TASTING
Thursday, February 18 • 6:30pm
$30 per person
We will be hosting a virtual wine tasting with Sleight of Hand on Thursday, February 18 at 6:30pm. Trey Busch of Sleight of Hand Cellars will be our guest wine maker. Magician Riesling, Enchantress Chardonnay, Spellbinder Red Blend, Conjurer Red Blend, and Illusionist Cabernet Sauvignon will be the wines on display for this fun evening. The fee is $30 per person and includes a take-away charcuterie tray. To RSVP please email [email protected].
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| Restaurant & Lounge | ||
| Mon & Tue | Closed | |
| Wed & Thu | 12:00-8:00pm | |
| Fri & Sat | 12:00-9:00pm | |
| Sun | 12:00-6:00pm | |
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A MESSAGE FROM IAN
As we have had indoor dining shut down for over 8 weeks we want to thank those of you who have supported Embers’ take-out options. With the Department of Health’s new Regional Phase plan, we will be moving to Phase 2 which will include indoor dining with a 25% occupancy. Our plan is to re-open Friday, February 5 for indoor dining and continue with hours of operation as follows: Sunday 12:00‑6:00pm, closed Monday and Tuesday, Wednesday and Thursday from 12:00‑8:00pm, and Friday and Saturday from 12:00‑9:00pm. Reservations will be STRONGLY SUGGESTED. Until then take out will continued to be offered Wednesday through Sunday from 12:00–6:00pm If you haven’t tried the Lasagna or Cannelloni, you are missing out!
Even though our beloved Seahawks won’t be in Tampa for the Super Bowl, we will be offering some special takeaway options for your football “pod” to nosh on during the game. Think hot sub sandwiches, beer-poached bratwurst, Dungeness Crab cocktail, as well as a few other traditional Super Bowl staples like buffalo wings, etc. Please email [email protected] if you’d like a copy of the menu. We kindly ask that we receive your order by Wednesday, February 3.
— Ian Shulman, Food & Beverage Manager
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For social + dining inquiries please contact:
Ian Shulman
[email protected]
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FOR THE COCKTAIL CONNOISSEUR
Classic Mulled Wine
This a great drink to warm you up and it’s easy to make!
Ingredients
- 2 small oranges or 1 large
- 1 bottle of affordable Merlot, Zinfandel or Garnacha
(also called Grenache) - ¼ cup brandy
- 1 to 2 tablespoons maple syrup or honey, to taste
- 2 whole cinnamon sticks
- 3 star anise
- 4 whole cloves
- Optional garnishes: fresh whole cranberries (about
¼ cup), cinnamon sticks, additional orange rounds or half-moons
Preparation
- To prepare the oranges, if using 2 small, slice one orange into rounds and slice the other in half. If using 1 large orange, slice it in half through the round middle, then slice one of the halves into rounds. Place the rounds into a medium heavy-bottomed pot or small Dutch oven. Squeeze the juice from the remaining oranges into the pot.
- Pour the wine into the pot, followed by the brandy. Add 1 tablespoon of the sweetener for now. Add the
cinnamon sticks, star anise, and cloves. - Warm the mixture over medium heat until steaming (about 5 minutes), and keep an eye on it. When you start seeing the tiniest of bubbles at the surface, reduce the heat to the lowest of low.
- Carefully taste, and add another tablespoon of sweetener if it’s not sweet enough for your liking. If it’s not spicy enough to suit your preferences, continue cooking over very low heat for 5 to 10 more minutes.
- Serve in mugs with your desired garnishes! If you’re adding cranberries, you can add them to the pot to make it look extra festive.
Source: www.cookieandkate.com
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Calendar
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Valentine’s Day Dinner
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Virtual Wine Tasting
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Chili Chapman
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Information
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Kevin Myers | General Manager
(360) 459-2708 • [email protected]
Rick Hancock | Superintendent
(360) 459-2707 • [email protected]
Mike Sherman | Executive Chef
(360) 459-4572 • [email protected]
Austin Zech | Head Golf Professional
(360) 459-3772 • [email protected]
Shane Harvey | Assistant Golf Professional
(360) 459-3772 • [email protected]
Kristi Dohring | Catering Sales Manager
(360) 923-1075 • [email protected]
Ian Shulman | Food & Beverage
(360) 459-4572 • [email protected]
Lonie Kragelund | Administrative Assistant
(360) 923-1075 • [email protected]
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| Golf Shop | Practice Facility | |
| Mon | 10:00am–6:00pm | 10:00am-5:30pm |
| Tue-Sun | 7:00am-6:00pm | 7:00am-5:30pm* |
| First Tee Time of the Day | ||
| Mon | 10:00am | |
| Tue-Sun | 7:00am | |
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| Restaurant & Lounge | ||
| Mon & Tue | Closed | |
| Wed & Thu | 12:00-8:00pm | |
| Fri & Sat | 12:00-9:00pm | |
| Sun | 12:00-6:00pm | |
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| Office | ||
| Mon-Fri | 9:00am-5:00pm | |
| Sat & Sun | Closed | |
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