2 pm - The Ledges

Cliff Notes
THE LEDGES
APRIL/MAY 2016
IN THIS ISSUE:
GOLF OPENING DAY
MOTHER'S DAY BRUNCH
POOL OPENING
1
Staff Listing and Directory
Chief Operating Officer
Jim Ausley
[email protected]
256-469-7760
Event Coordinator
Arlene Zanlunghi
[email protected]
256-469-7762
Director of Membership
Terry Wilbanks
[email protected]
256-469-7755
Director of Golf
Rob Clark
[email protected]
256-469-7767
Club Administrator
Leigh Ann Evans
[email protected]
256-469-7759
Assistant Golf Professionals
Andrew Tomes, [email protected]
Bradley Story, [email protected]
Clubhouse Manager
Jon Zedonek
[email protected]
256-469-7763
Director of Communications
Katie Martin
[email protected]
256-469-7761
Executive Chef
Jeremy Esterly
[email protected]
256-469-7756
Receptionists:
AM Receptionist: Beth Millich
PM Receptionist: Tami Lang
Pro-Shop Merchandiser
Katie Mitchell, [email protected]
Golf Course Superintendent
Jim Howell
[email protected]
256-469-7770
Front Desk and Reservations
256-883-0860
[email protected]
The Turn: 256-469-7753
Pro-Shop: 256-883-4191
The Ledges Guard House
256-883-1901
[email protected]
Babysitting
AVAILABLE
Take advantage of The Ledges babysitting service while dining at the Club. Our babysitting service is for children
between the ages of 2 and 9. Children will have a great time in the Ladies Lounge watching movies and playing
games under the supervision of our sitters while you enjoy a nice evening alone.
Reservations are required and must be made before 3:00 p.m. the day babysitting is requested and special
arrangements must be made for a reservation of 6 or more children.
Our babysitting service is available on Thursday, Friday and Saturday evenings from 5:00 - 9:00 p.m.
Pricing: $10 for one child, $15 for two children, $20 for 3 children (dinner choices priced separately).
2
A Message from the COO Jim Ausley
D
ear Members,
I am so happy that spring has arrived at The Ledges. While the
mountain offers beautiful views all year, I am partial to the landscape once
everything blooms. Not only are the trees and flowers more vibrant, but the
activity level at the club begins to increase. To make this spring the best yet,
we’ve planned many wonderful events and activities, and the staff is excited
to bring them all to you.
This spring the Golf Department will unveil two new programs that will
have a lasting impact on The Ledges. The first is the grand opening of the
short game facility. Course Superintendent Jim Howell and his team have
worked extremely hard to develop a first class facility featuring three greens
(putting, bunker, and chipping) that will allow our members to improve their
game. The second is the creation of The Ledges Junior Golf Club. The Junior Golf Club will introduce the next
generation to the game of golf and provide them with year-round training and education while instilling a love for the
game. Please contact Rob Clark, director of golf, for more information on either of these programs.
Clubhouse Manager Jon Zedonek has settled into his new role and is making a positive impact within our
Food and Beverage operation. We have just introduced a new dinner menu that features fresh, simple, and
exquisitely prepared dishes. I encourage you to try one of our new menu items next time you're dining at the club.
In addition to our signature monthly events in April, we will be hosting a Crawfish Boil on April 15. This will be
a fun, family friendly evening on our back lawn with live music, a bounce house and great food. Also new this spring
is our Craft Beer Dinner series. We've teamed up with local breweries to pair micro-brews with delicious and unique
menu items. Thursday Night Live is back and will kick off in May featuring live music on the terrace. Mother’s Day is
always a club favorite at The Ledges, so don’t forget to make your reservations early. Finally, we will roll into summer
with our annual Memorial Day Cookout at the pool. These are just some of the events we have planned for you this
spring. Please check the calendar on pages 22 and 23 for the all of the details.
I look forward to seeing you around the club and on the golf course.
Sincerely,
Jim Ausley
3
Experience the view from the top!
From the elegant landscapes of our
mountain-top setting, to the stunning views
of southeast Huntsville, The Ledges is the
pinnacle of wedding and banquet venues for North Alabama.
For booking information, Contact Arlene Zanlunghi at 256-469-7762.
LET’S GET
SOCIAL!
The Ledges Country Club
4
TheLedgesClub
TheLedgesClub
Download our Mobile App
Membership
D
ear Members,
We have an exciting season planned here at The Ledges and I
know your family is ready! New this spring is The Ledges Junior Golf Club,
the opening of the Short Game Practice Area, the expansion of our Wine
Locker Program and the debut of our exclusive Vintner’s Club. The
owners, staff and management team are proud to add this value to your
membership.
The Wine Locker Program is expanding allowing us to offer even more
wine lockers on a first to enroll basis. We anticipate these to sell fast, so
once all lockers are assigned, a waiting list will be maintained. Wine locker
members will not only be able to store their wine at the Club, but they will
also have the opportunity to purchase any bottle or case of wine from the
Club at just 20% above wholesale. Each wine locker member will receive
a monthly inventory email along with a personalized menu when dining
at the Club. Wine lockers have an annual fee of $275 and this fee will be
prorated at the time of joining and then auto-renewed in January.
The Vintner’s Club provides a unique opportunity for our membership to learn more about wine and to enjoy
wines from all over the world. The annual enrollment fee is $250 which will also be prorated at the time of joining
and auto-renewed in January. The Vintner's Club benefits include the following:
• 25% discount on all bottle selections from the wine list while dining at the club.
• Complimentary wine tastings for Vintner’s Club members throughout the year (at least 6 annually).
• Discounted ticket prices for wine tastings.
• An opportunity to mix and mingle with winemakers and winery owners from around the world.
• Ability to purchase wine at 20% above wholesale.
If you have any questions or would like to join the Wine Locker Program or Vintner’s Club, please contact
myself or Clubhouse Manager Jon Zedonek at [email protected].
As always, feel free to call or send me any
new member referrals for a chance to receive
credit dollars towards your personal account.
I look forward to seeing you and your families
soon!
Terry Wilbanks, PGA
Director of Membership
[email protected]
256-469-7755
Join us in welcoming our
newest members to the Club!
Eric and Lisa Briggs • Theron and Nancy Bowman
Bryan and Kenda Johnson • Todd and Amy Gandy
James and Liz Wessel • Gary and Jeanie Tauss
Bill and Karen Hall • Marcia Huffman
Corey and Britney Cooper • Pierce and Megan Lehr
Hunter and Amanda Johnson • Blake Spencer
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A WORD FROM ROB CLARK
DIRECTOR OF GOLF
T
he 2016 golf season is finally here and we are excited about several upcoming
programs and events for all golfers at the Club. This is the first year for The Ledges
Junior Golf Club (LJGC) and its success is already off the charts with almost 50 kids
enrolled. LJGC is a year-round golf program for ages 5-18 and includes events geared
towards the entire family. Contact the Pro-Shop for more information and to sign your
junior up today.
We are anticipating a springtime opening for the new Short Game Facility and we
will announce an opening ceremony as soon as we know a firm date. I can’t thank those
who have supported this project enough. This facility is going to make a huge difference
in our ability to develop all levels of golfers. If you have any questions, or would like to
help with the project, please let me know.
I am happy to announce that Megan Crews will be joining us on May 1 as a golf intern. Megan is finishing her
freshman year at Florida Gulf Coast University and will be with us until August 16. We are in the process of finding
Megan housing for the summer, so if you or anyone you know needs a house sitter, please let us know. She is excellent with
children and will be a great asset to our programs. Please join us in welcoming her to The Ledges.
We have had a lot of questions about our recent decision to change the rule for anchoring. As PGA professionals, one
of our responsibilities, whether we like it or not, is to follow the rules of the USGA. On January 1, 2016 the USGA
implemented a new rule banning the anchoring of a golf club to the body. Here is a short description of the rule: Rule 141b prohibits two actions during a stroke: 1) directly anchoring the club or a gripping hand against the body and 2) indirectly
anchoring the club through the use of an anchor point created by holding a forearm in contact with any part of the body. For
both actions, there is only a breach of this rule if the player had the intention of either directly anchoring or creating an anchor point. Unintentionally brushing a hand or club against the body or clothing during a stroke does not constitute a breach
of Rule 14-1b. If you choose to anchor in regular play, you have breached the rule and in accordance to the rule, you will have
to take a penalty of two strokes for each offense. Therefore posting a score using an anchored stroke throughout your round
would disqualify the post. These rules will apply to all of our events we hold at the Club. I hope that this does not confuse
you and still encourages you to play. If you need more clarification, please ask any of us in the Pro-Shop.
This year we will be giving points based on participation and performance during all of our golf events and the person
with the most point will be awarded "Player of the Year." On October 1, the top 10 golfers will qualify for the end of the year
Horse Race in which they will compete for the Player of the Year and a chance to win prize money in the shop. Points will
be awarded for participating in the following events: Opening Day, Member Guest, Club Championship, Member-Member, 9
Wine and Dine and Emergency Nine. Performance points will be given based on how you finish in each event. Good luck to
all golfers!
On the following page, I will highlight our upcoming tournaments and events. This year, I look forward to all of us
improving our golf games. See you at the Club!
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UPCOMING TOURNAMENTS AND EVENTS
OPENING DAY - April 9, 9:00 a.m.
Join us for our Opening Day Golf Tournament on Saturday, April 9,
with a 9:00 a.m. shotgun start sponsored by 2 Under. This will be a
great way to start the season with a two man dogfight format with your
partner being a player in the Master’s Field. You can sign up as a
foursome or sign up individually and we will pair you with other single
golfers. The entry fee is $75 per player and includes golf, tee gift, breakfast, lunch and drinks on the course. The golf cart fee is not included.
After the tournament, we will have an awards ceremony and lunch as
we watch the Masters on the big screen in the Ballroom. I hope you can
join us!
SOUTHERN INVITATIONAL - April 21-24
We are excited to be hosting this year’s Southern Invitational interclub
match between Old Waverly, Chenal Golf Club, Spring Creek Ranch and
The Ledges from April 21 through April 24. While we finished second last year, we hope to regain the trophy during this
annual four club match. Be sure to give a warm welcome to the visiting players and let’s hope to send them home with a
great experience, but without the Southern Cup. Tee off will be at 8:00 a.m. on Friday, April 22 and at 12:00 p.m. on Saturday and Sunday, April 23 and 24. Tee times will be an hour and we should stay away from the regular member play.
EMERGENCY NINE - Every Thursday through the end of September, 4:00 p.m. until dark
A 9 hole dogfight called Emergency Nine will begin April 28. This weekly event will be held on Thursday evenings and is
open to all golfers looking to get in 9 holes before the weekend. We will use dogfight quotas and will keep everyone’s quota
in a dogfight book. The price will be $10 with 100% of the price going towards prize money.
NINE WINE AND DINE - April 29, May 20, June 17, July 22, August 19, September 16, October 21, 5:00 p.m.
The popular Nine Wine and Dine series will continue beginning Friday, April 29, at 5:00 p.m. We expect great
participation because we had much success with this event last year. Make plans to join us for a social round of golf in fun
formats with great food and spirits after play. The cost is $50 per couple and includes golf, prizes and dinner.
FAMILY BIG BREAK - May 14, 1:00-4:00 p.m.
Join us for Family Big Break on Saturday, May 14, between 1:00 and 4:00 p.m., at the new short game facility. This event
is sponsored by The Ledges Junior Golf Club and is open to all Golf and Sport Plus families. Modeled after the popular Big
Break on the Golf Channel, this day will include challenges such as putting, flop shop wall, break the plates and a host of
other neat games. You don’t even have to be a good golfer to participate, just be prepared to have a lot of fun! This event
will be drop-in so you can come and go as you please. The cost is $25 per family for Junior Golf Club members and $50 per
family for non-Junior Golf Club members. There will be plenty of food and prizes!
MEMBER GUEST CLIFFHANGER
You should have received your invitation to the Member Guest Cliffhanger which will take place June 2 through June 4.
Make sure to go ahead and reserve your spot because space is limited to the first 48 teams that sign up. This is a premiere
event to show off our beautiful course and it is always such a great time. We are pleased to offer babysitting for this event.
Make plans now to enjoy a great weekend of golf and fellowship at your Club!
SAVE THE DATES!
Club Championship - July 8 through 10
Member-Member - August 13 through 14
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THE LEDGES PGA JUNIOR LEAGUE
BRAD STORY, PGA
I
am very excited about the upcoming PGA Junior League season. Last year, we
ended the spring season with a great record of 4-1-1 and then I had the pleasure of coaching the PGA Junior League All-Star team which made it all the way
to regionals. I know that we are going to have another great season this year!
Below I have listed all of the Junior League information, but if you have any
questions please call myself, Rob or the Pro-Shop.
Registration
· The registration deadline is Tuesday, May 3. The league is open to the first
24 juniors to sign up and the cost is $350 per junior.
· The 24 participants to register will be assigned to either the Gold or Green
Team, consisting of 12 juniors on each team. (Each team will practice
individually & will not be competing against one another.)
· Contact Brad Story at 256-883-4191 or [email protected] to register.
Requirements
· This Junior League is open to juniors ages 13 and under.
· Each junior must have their own set of golf clubs.
· Participants are required to play 9 holes of competitive golf with the ability to carry their clubs without
assistance. If your junior cannot meet these requirements, we encourage them to participate in our Junior
Clinic offered June 7-9.
Practices
· The Gold and Green Teams will practice separately twice a week in the month of April until matches start in
May, then practice will be scheduled around matches.
· Practices will cover: rules of the PGA Junior League, how to play a scramble, how to work as a team, short
game, full swing, and most importantly FUN on the golf course.
Matches
FORMAT: 2-Person Nine-Hole Scramble
· Most matches will consist of 4 teams at each location to avoid long rounds and congested golf courses.
Teams at each match will be the 2 home teams and the 2 visiting teams. There will be a beginning and an ending match with all teams at Hampton Cove’s short course.
· Four matches will be played simultaneously allowing 8 juniors to play at one time. After every 3 holes, you
may substitute players in and out. Each junior will play a minimum of 3 holes during each match. There are 3
points available within each individual match totaling 12 points for the overall match.
Juniors Will Receive
· All participants will receive a PGA Junior League jersey, junior team hat, golf balls, bag tags, the opportunity
for All-Star achievement and personal instruction from golf professionals.
THREE WAYS TO IMPACT YOUR GAME
INSIDE THE
PRO-SHOP
WITH KATIE MITCHELL
I am looking forward to
beginning the season with new
arrivals from all your favorite
clothing and equipment brands including Peter Millar, Nike, Titleist,
Callaway, Mizuno and more. All
of us in the Pro-Shop are excited
to offer Lizzie Driver golf fashions
which is a fashionable golf line
just for ladies. I know that
shopping for women’s golf apparel can be a struggle and I was
very impressed with this line at
the PGA show and I think you will
like it too. This line will not only
be offered in the Pro-Shop, but on
our website as well. Check it out
when you get a minute!
Are you aware that we can offer
you Green Grass discounts on
logoed apparel, golf balls,
jackets, towels and more? I would
be happy to meet with you or your
company’s buyer to discuss all of
the options that we provide.
If there is something that you
want and we do not carry it in the
shop, give me a call and I’ll order
it for you at member price. It is our
priority in the Pro-Shop to outfit
you with exactly what you need.
I look forward to helping you find
the right style and fit with your golf
apparel. Cheers to a great season
and warm days.
ANDREW TOMES, PGA
W
e have all searched for it. We
have all heard about it from
someone else. Some of us may
have even felt it once or twice. There’s
no doubt that in golf there’s nothing more
satisfying than that purely struck shot!
It’s impressive, to say the least, and here
are three drills to help get into the right
impact position.
Impact Simulation
This seems too simple to be beneficial, however feeling the right position
is crucial. First, stand at your normal address position with an iron. Then,
pivot your body into your impact position without moving the club head.
You should notice that your hands are just ahead of the ball, your hip has
rotated towards the target, but your head has not moved. Now, return to
address without moving the club head. All of these elements are important in achieving the desired feel at impact. Repeat this drill five to seven
times before hitting a few shots and you should feel a difference right
away.
The Punisher
It sounds scary, but once you get the hang of it you’ll be glad you gave it
a shot. Here’s what to do: First, place an alignment stick into the hole at
the bottom of the grip on a low or mid-iron. (Approximately 2 feet of the
stick should be visible.) Then, take your address position with the stick
under your left arm (for right handers). You may need to get a slightly
forward press to get started. Finally, make a small swing making sure to
rotate through the ball. If the stick whips your left side then you did not
rotate properly and tried to flip your hands. Repeat this drill until you can
hit shots without whipping your side.
Penny Pincher
This one is simple. Drop a penny on the practice mat at the range or on
the carpet in your home or office. Then, simply chip the penny. Yes that’s
right, chip the penny. You absolutely cannot "yip" through the shot and
make good contact with the penny.
When done in order, you will "learn" impact, as well as improve it. Start
small and build up to full swings. The results will be swift.
9
COURSE UPDATES FROM JIM HOWELL
DIRECTOR OF GOLF COURSE OPERATIONS
T
his winter, our turf maintenance staff initiated several projects designed
to improve the golf course and surrounding areas. Some of the following
projects are complete, and some will continue to take place over the next
several weeks:
• Removal of Bermuda grass in the fairways: Over the past several
years, we have had Bermuda encroach many areas of the fairways. To
correct this issue, we are removing large patches of Bermuda and then
sodding the dirt with Meyers Zoysia. This year we will complete holes
10-18 and we will continue the same process next year with holes 1-9.
• Tree removal on hole #1: We've recently removed several trees on the right side of hole #1. This has
allowed advancement in air movement and increased sunlight, which are both important in improving the
strands of turf. Because of this process, I believe over the next several seasons we will see a development in the health of the fairways and the roughs.
• Aerification of greens: This important process was completed in late February when the weather was
conducive for the entire week. We began by punching and removing ½ inch cores and then we rolled the
greens and top dressing with sand to fill those holes. This process was completed early in order for the sur
faces to heal for April’s golf season.
• Dry- Ject Greens: This much needed process is scheduled for Tuesday, May 3rd. The application will begin with a dry- ject machine punching small holes 6 inches deep, and then it will fill the holes with Profile. Profile is a ceramic clay particle with pore space to “wick” moisture from the surfaces to provide firmer greens throughout the season. This summer, our members will notice a considerable difference on the greens by being much firmer.
• New staff members: I am happy to announce the recent hiring of our new First Assistant, Drew Atchley.
Drew is a graduate of Mississippi State University and has several years of experience in the golf industry.
Allen Bates will also be joining our Agronomy team this season. Likewise, Alan is a graduate of Mississippi State University.
We look forward to another great season to provide our members and guests with a well-maintained golf course to
enjoy. We will keep you informed on the current and future projects through the entire season. Please contact us
with any suggestions or comments you may have.
Inside the Clubhouse
With Clubhouse Manager Jon Zedonek
M
y family and I have felt very welcomed by everyone we've encounter at
The Ledges. The membership is very warm and engaging, and the club
and city are beginning to feel like home. I am very pleased with the
professional staff here at The Ledges, everyone is truly passionate about our
mission to provide the best service experience for our membership.
I am very energetic about the terrific menu that we've recently debuted.
Having a true professional lead our kitchen staff is a great thing to treasure
in the country club industry. I know that Chef Jeremy and his team will create wonderful homemade dishes for the
whole family to enjoy.
The food and beverage managers are exceptional professionals and I could not have asked for a better group
to inherit. Sarah, Lindsey, Michelle, Arlene and Chauntel are excellent to work with and they all strive to make every
experience for our members wonderful. They do a great job leading the service staff while ensuring professionalism
and excellence.
I am pleased to introduce several wonderful opportunities to our beverage program. The first great new
program is The Ledges Vintner’s Club. This is a wonderful service to be a part of if you are a wine enthusiast or even
if you’re just starting to learn more about wine. The Vintner's Club provides you with great deals on bottles of wine
to enjoy here at the club and the ability to get great deals on wine to take home. There will also be more wine tastings open to the general membership and I encourage everyone to partake and try new wines while socializing with
fellow members.
I look forward to meeting every single one of you, and being able to provide excellent professional service. If I
can assist you in any way, please feel free to contact me and I will do everything I can do accommodate you.
11
DINING
Dining
behind
· THE ·
line
with Executive Chef Jeremy Esterly
N
ow that winter is in our rear view mirror, the crew and I are beginning
to get excited about the foods of the new season. This time of year,
the Club slowly begins to awaken and fill with families, weddings and
special events.
I would like to take the opportunity to welcome Jordan Adcock back to
the Club as our Pastry Chef. Jordan has returned to The Ledges after a stint at The Watercolor Inn and Resort in
Santa Rosa, Florida. I look forward to working with Jordan again and am excited to see what she can bring to the
Club. I am happy to announce that Senior Cook Ryan Brown has been promoted to the position of Banquet Chef.
Ryan has been an integral part of The Ledges for several years and I am excited for him to have this new opportunity. Becky Vibbart will transition to working lunches as our AM Sous Chef. Many of you are already familiar with Becky
and I know that you will be happy with what she brings to the table, literally!
We recently held a tasting to test potential new dinner menu
items. This tasting gave us great feedback allowing the kitchen
and I to create a wonderful new menu that we feel will satisfy
everyone at the Club. We hope that you are already enjoying the
delicious new items that this menu offers.
I am really passionate about several of our upcoming events
in April and May. As always, our Mother’s Day Brunch and Memorial Day Cookout are a hit and enjoyed by the entire family. In addition, we are continuing the “Around the World” dinner series. On
April 9, we will explore the cuisine of Israel and on May 27, we will
delve into the cuisine of Turkey. I encourage you to go ahead and make a reservation because these tend to fill up
quickly.
We will be continuing our collaboration with local breweries for several upcoming beer dinners. I am really
excited about working with Yellowhammer Brewing again and I look forward to welcoming Mad Malts Brewery to the
Club. This series of beer dinners will continue throughout the summer.
Thank you to everyone who supports what we do here at The Ledges. We truly strive to make your Club the
best dining establishment in Huntsville. See you soon!
Craft Beer Dinners
Menu highlights and beer pairings:
APRIL 2
6:30-9:30 P.M.
$55++ per person.
MAY 26
6:30-9:30 P.M.
Scallop Crudo with fermented raspberry, crème fraiche,
mint, cucumber, preserved yuzu
Raspberry Blond
Savory Granola with arugula, bacon-banana vinaigrette,
goat cheese
Hefeweizen
Smoked Duck Breast with sweet potato noodles, curried
sunflower seeds, coconut broth, cilantro
Harvest Yam
Short Ribs with vanilla porter glaze, cocoa carrots, spinach,
jasmine rice
Vanilla Porter
Donut Holes
Russian Imperial Stout
Yellowhammer Beer Dinner menu coming soon!
$55++ per person.
CRAWFISH
boil
FRIDAY
APRIL 15
6 - 9 P.M.
BACK LAWN • LIVE MUSIC • BOUNCE HOUSE
FREE BEER 6-8 p.m. • MEMBER SIGNED BAR
14
$35++ PER PERSON • FREE FOR KIDS 10 & UNDER
Mother's Day Brunch
Sunday, May 8, 10:30 a.m.- 2 p.m.
Show mom how special she is to you by treating her to a delicious brunch at the
Club! This popular event is quick to sell out, so make reservations now!
Menu Highlights
Loaded Baked Potato Soup | Tomato-Basil Soup
Wax Bean and Tomato Salad with Tarragon Vinaigrette
Spring Squash Salad with Spinach and Goat Cheese
Watermelon and Cucumber Salad with Mint and Pickled Onion
Seafood Bar with Apalachicola Oysters, Poached Shrimp, Crab
Legs, and Assorted Smoked Seafood
Steamship Round with Horseradish Cream
Leg of Lamb with Mint-Yogurt Sauce
Eggs Benedict with Sauce Oscar
Roasted Scottish Salmon with Lemon-Caper Beurre Blanc
Mississippi Catfish with Geechee Gravy
Fried Chicken
Blackened Pork Loin with Dirty Rice and Creole Relish
Biscuits and Gravy | Sweet Potato Casserole
Southern Style Green Beans | Hashbrown Casserole
Bacon & Sausage | Fried Okra
FOR THE KIDS
Hand Breaded Chicken Tenders | Cheeseburger Sliders
Tater Tots | Mac ‘n’ Cheese
Peach and Blueberry Crumble with Vanilla Ice Cream
Assorted Housemade Pastries
Red Velvet Cake
Dutch Apple Pie
Chocolate Mousse Cakes
Pricing: Adults 16 and up $38.95++, Teens 13-15 $25.95++
Children 6-12 $13.95++ Complimentary to children 5 & under
Cancellations made within 72 hours of event are without charge.
Seating times: 10:00 a.m., 10:30 a.m., 11:00 a.m., 11:30 a.m.,
12:30 p.m., 1:00 p.m., 1:30 p.m., 2:00 p.m.
15
Memorial Day
Poolside
C ookout
May 30, 11:00 a.m. - 3:00 p.m.
Join us for a family-friendly afternoon by the pool as we honor our nation's
heroes. DJ Steve Metz will be there providing music and there will be a variety of games for the kids!
Menu
Watermelon Salad with Grilled Pickled Onion, Cherry Tomatoes, and Goat Cheese
Loaded Potato Salad
Red Cabbage Slaw with Tart Apple and Buttermilk Dressing
Baby Back Ribs with Spicy Vinegar Sauce
Smoked Pork Shoulder with Kansas City Style Sauce
Smoked Chicken with Moroccan Spice Rub
Three Cheese Macaroni and Cheese | Smoky Baked Beans
Grilled Corn on the Cob with Tarragon Butter
For the Kids:
Hamburger Sliders | Tiny Hot Dogs with Condiment Bar
Sweets:
Cheerwine Pound Cake | Peach Parfaits
Maple-Sweet Corn Cupcakes | Frozen Treats
Pricing: Ages 13 and up $17.95++, Children 6-12 $9.95++,
Free for children 5 and under
16
Let us know you're coming by calling or emailing 256-883-0860 and
[email protected].
The Ledges Speaker Series
Getting to X
with
Jeffrey Brian Still
Wednesday, April 6
1 1:30 a.m. - 1:00 p.m.
J
ef frey Brian Still is a former Naval Of ficer who ser ved his countr y as a U.S. Navy
SEAL for 22 years. Today, having trained hundreds of special operations and
tactical operators, Jef f brings irreplaceable exper tise to organizations and decodes
his elite SEAL team training into power ful, actionable insights on leadership, innovation, strategy and decision-making.
Engaging and exciting, Getting to X will be about the challenges that we deal
with ever y day and how dif ferent approaches in thinking may be the key to unlocking untapped potential. Jef f will present exhilarating accounts of his experience in
the fast paced militar y organization, lessons learned from his K9 par tner in combat, dealing with family members who shared the stresses of the battlefield and
how to have a never quit attitude.
Luncheon Menu
The Ledges Rotisserie Chicken
Creamy Mac and Cheese, Vinegar Slaw and Herbed Potatoes
Dutch Apple Pie
Vanilla Ice Cream, Caramel Sauce
$1 5 including t ax and gratuity
For reser vations, call 256-883-0860 or email receptionis [email protected].
THURSDAY NIGHT
LIVE
5:30-9:30 P.M.
MAY
5TH
C H R I S T I N A LY N N
AND RUSS HOLDER
12TH
B O B B Y T A Y L O R WITH JUICE
19TH
K E I T H T A Y L O R A N D RO B E R TA S I LVA
26TH
CARLA RUSSEL
WITH KOSMIC MAMMA
27TH
M I C R O W A V E D A V E - STEAK NIGHT
JUNE
2ND
ALAN LITTLE
9TH
DAWN OSBORNE TRIO
16TH
ERIC RHODES
JULY
7TH
B O B B Y TAY L O R W I T H
JUICE
14TH
K E I T H TAY L O R A N D
RO B E R TA S I LVA
AUGUST
4TH
CARLA RUSSELL
11TH
S H E L LY W I L L I A M S
18TH
C H R I S T I N A LY N N
AND RUSS HOLDER
23RD
S H E L LY W I L L I A M S
21ST
JAMIE HUDSON
24TH
DAVE ANDERSON STEAK NIGHT
28TH
DAWN OSBORNE
25TH
B O B B Y TAY L O R W I T H
JUICE
29TH
ALAN LITTLE STEAK NIGHT
26TH
DAVE ANDERSON STEAK NIGHT
30TH
DAVE MCCONNELL
17
Martinis & Manuscripts
April 21 and May 19, 6:30 p.m.
A
pril 21st will be an
interesting meeting as we welcome
visiting Mississippi author Laurie Parker. Since
childhood, Laurie Parker has enjoyed writing
rhyming narratives. She
received her B.S. degree
in Education in 1985
from Mississippi State
University, where she also
studied Engineering. Laurie is a grassroots writer who
has written and illustrated thirteen children's books, and
more recently, three novels. She is now working on novel
number four.
Laurie is going to talk to us about being a southern writer, her methodology on why she writes manuscripts in pencil first, the designing of her book jackets,
the reason why some of the characters get their names
from the Andy Griffith Show and just all the quirky lagniappe that you can only get directly from the author.
She supports herself as a writer and artist and
is kind of the "real deal.” You will have the opportunity
to purchase a book directly from Laurie with a half price
discount on her hardbound quality books, dust jackets,
and artistic covers.
On May 19, Glen Diehl will discuss Hotel On the
corner of Bitter and Sweet, by Jamie Ford. Jamie is the
great grandson of Nevada mining pioneer Min Chung,
who emigrated from Kaiping, China to San Francisco in
1865, where he adopted the western name "Ford," thus
confusing countless generations.
NEW
FITNESS
CLASSES
Set during one of the most conflicted and volatile
times in American history, Hotel on the Corner of Bitter
and Sweet is an extraordinary story of commitment and
hope. The book spent two years on the New York Times
bestseller list and went on to win the 2010 Asian/Pacific American Award for Literature. This book gives us
a glimpse of the damage that is caused by war--not the
sweeping damage of the battlefield, but the damage to
the hearts and humanity of individual people, and
explores the age-old conflicts between father and son
and the beauty and sadness of what happened to
Japanese Americans in the Seattle area during World
War II.
At the start of the story, Henry Lee comes upon a
crowd gathered outside the Panama Hotel, once the gateway to
Seattle’s Japantown. It has been
boarded up for decades, but
now the new owner has made an
incredible discovery: the belongings of Japanese families, left
when they were rounded up and
sent to internment camps during
World War II. As Henry looks on,
the owner opens a Japanese
parasol. Now is the time to read
the book to find out what this
means!
If you are a Ledges member and are interested in
joining the Martinis and Manuscripts book club, please
contact Bob Westerfeldt at 256-534-1269 or
[email protected].
We are excited to offer two new fitness classes at The Turn. Join us on Wednesday,
April 6, at 11:00 a.m., for a class titled Introduction to Daily Mindfulness taught by
Denise Scarbrough Nelson and at 1:00 p.m., Lorri Goss will conduct Functional
Strength Training. Both instructors are certified and are excited to offer new
opportunities to our members.
These first classes will be free of charge as we try to determine if they are the right fit
for our members. Future classes will be $10 per class and will be billed through the
club. To register, please call 256-883-0860 or email [email protected].
POOL OPENING
The Ledges pool will open for the season on Saturday,
May 7. Pool hours will be 10:00 a.m. - 8:00 p.m.,
Tuesday through Sunday. Lifeguards will be on duty
weekends only until Memorial Day.
THE TURN
Beginning Saturday, April 9, until Memorial Day, The
Turn's hours of operation are Tuesday - Friday 10:00
a.m. until 4:00 p.m., Saturday 9:00 a.m.-4:00 p.m., and
Sunday 10:00 a.m. until 4:00 p.m.
Ordering food to the pool or course couldn't be easier! Just dial The Turn's direct line,
256-469-7753 to place your order and someone will deliver it to you.
Clubhouse menu items will also available for delivery.
THE TURN MENU
Deli Sandwiches
Classic Deli Sandwich $5, $7.50 • Ledges Club $9 • Pesto Chicken Wrap $9 • Sriracha Honey Chicken Wrap $9 •
1/4 pound All Beef Hot Dog $4.25
Snacks
Chips $1.50• Assorted Crackers $1 • Gigantic Cookie $3• Granola Bar $1 • Tee Bar $3 • Candy $2 •
Fresh Whole Fruit $2 • Bagged Roasted Peanuts $2•Snack Pack Chocolate $5• Snack Pack Protein $6
19
Photo Gallery
2.
4.
1.
4.
2.
3.
5.
6.
8.
7.
Robert Burns Dinner
February 4, 2016
1. Chaz Laidlaw, Bill Billingsley, Jim Howell
2. Piper's Call by Ryan Morrison
3. Aspen Millich
4. Chef Jeremy presenting the haggis.
5. Heather Davidson with the legendary flower of
Scotland, Heather.
Super Bowl Party
8.
February 7, 2016
6. Haley Mann, Ann Ever Ainsworth, Amanda Hamner,
Beth Kuffner, Christina Green
7. Mrs. Gooley, Glenda Harris, Jeff Harris, Dick Gooley
8. Bradley Hamner, Chris Kuffner, Austin Ainsworth,
Trent Thomas, Chad Mann, Stephen Green
Sweetheart's Brunch
February 14, 2016
9. Reece and Summer "Sparkle" Broadway
9.
21
APRIL
Calendar
1
6:00 p.m.
Wine League Supper Club Meets the first Friday of each month.
Open to all members.
WEEKLY EVENTS
Tuesday Night Family Buffet
5:30 - 9:00 p.m.
2
6:30 - 9:30 p.m.
Craft Beer Dinner Mad Malts
$15.95++ Adults, $8.95++ Children ages 6 –12,
Brewing. $55++ per person.
Free for 5 & under.
Cancellations made within 72 hours of event are without charge.
Wine Down Wednesday
6
11:30 a.m.-1:00 p.m. The Ledges Speaker Series
Luncheon with Jeffrey Still.
$15 per person.
1/2 price wine selections from 5 until 9 p.m.
Saturday Breakfast
7:00-10:30 a.m.
Sunday Champagne Brunch
7
6:00 p.m.
Scotch League Tasting Meets the first Thursday of each month. Open to all members. $35++ per person.
8
5:00 - 9:00 p.m.
Seafood Night Featured every
second Friday of the month. Enjoy fresh oysters, crab, fish and more.
9
9:00 a.m.
Golf Opening Day Tournament Opening day begins with a shotgun fire at 9 a.m.
Entry fee is $75 per player.
9
6:30 p.m.
Around the World Dinner - Israel Experience delicious Israeli cuisine prepared by Chef Jeremy during this monthly dinner series. $45++ per person. Cancellations made within 72 hours of event are without charge.
10:00 a.m.-2:00 p.m.
Complimentary glass of Champagne or Mimosa
included! $19.95++ Adults, $8.95++ Children ages
6 –12, Free for 5 & under.
14
6:30-8:30 p.m.
Wine Tasting Free for Vintner's Club members and $20 for non-Vintner's Club
members.
15
6:00 - 9:00 p.m.
Crawfish Boil Join us on the back lawn for our first ever Crawfish Boil! Free beer from
6-8 p.m., bounce house for the kids, live music and more! $35++ per person and
children 10 and under are free. Clubhouse kitchen will be open to accommodate
children at the regular menu price.
21
6:00 p.m.
Bourbon Tasting Join us for a tasting of three or more bourbons paired perfectly with delicious hors d’oeuvres. $35++ per person.
21
6:30 p.m.
Martinis and Manuscripts Southern author Laurie Parker will speak on her novels. To join, call or e-mail Bob Westerfeldt at 256-534-1269 and [email protected].
21-24Southern Invitational Golf Tournament
29
5:30 - 9:00 p.m.
Steak Night Enjoy a classic steakhouse menu with fresh seafood selections and live music by Jamie Hudson.
29
5:00 p.m.
9 Dine & Wine 9 holes of golf + dinner and drinks with fellow members. The cost per couple is $50 and includes golf, prizes and dinner. Guest couple pricing: $100.
M AY
5
5:30 - 9:30 p.m.
Thursday Night Live featuring Christina Lynn and Russ Holder.
5
6 p.m.
Scotch League Tasting Meets the first Thursday of each month. Open to all members. $35++ per person.
6
6:00 p.m.
Wine League Supper Club Meets the first Friday of each month. Open to all members.
7
12:00 p.m.
Pool OPENS (No lifeguard on duty)
8
10:30 a.m. - 2 p.m. Mother’s Day Brunch Treat mom to a delicious and extensive buffet. Pricing: Adults 16 and up $38.95++, Teens 13-15 $25.95++, Children 6-12 $13.95++, Complimentary to children 5 & under. Cancellations made within 72 hours of event are without charge.
11
6:30-8:30 p.m.
Wine Tasting Free for Vintner's Club members and $20 for non-Vintner's Club
members.
12
5:30 - 9:30 p.m.
Thursday Night Live featuring Bobby Taylor with Juice.
13
5:00 - 9:00 p.m.
Seafood Night Featured every second Friday of the month. Enjoy fresh oysters, crab, fish and more.
19
Thursday Night Live featuring Keith Taylor and Roberta Silva.
5:30 - 9:30 p.m.
19
6:00 p.m.
Bourbon Tasting Join us for a tasting of three or more bourbons paired perfectly with delicious hors d’oeuvres. $35++ per person.
19
6:30 p.m.
Martinis and Manuscripts Reviewing Hotel at the Corner of Bitter and Sweet by
Jamie Ford presented by Glen Diehl.
20
5:00 p.m.
9 Dine & Wine 9 holes of golf + dinner and drinks with fellow members. The cost per couple is $50 and includes golf, prizes and dinner. Guest couple pricing: $100.
26
Thursday Night Live featuring Carla Russell.
5:30 - 9:30 p.m.
26
6:30 - 9:30 p.m.
Craft Beer Dinner featuring Yellowhammer Brewing. $55++ per person. Cancellations made within 72 hours of event are without charge.
27
5:30 - 9:00 p.m.
Steak Night Enjoy a classic steakhouse menu with fresh seafood selections and live music by Microwave Dave.
27
6:30 p.m.
Around the World Dinner - Turkey Experience delicious Turkish cuisine prepared by Chef Jeremy during this monthly dinner series.$55++ per person. Cancellations made within 72 hours of event are without charge.
30
11:00 a.m. - 3 p.m. Memorial Day Cookout Celebrate the beginning of summer with a party by the pool! Music will be provided by D.J. Steve Metz and there will be a variety of food and games. Pricing: Ages 13 and up $17.95++, Children 6-12 $9.95++, Free for children 5 and under.
23
32 Castle Down Drive
Huntsville, AL 35802
www.theledges.com
Edited and designed by: Katie J. Martin, Director of Communications
Printed by: C & A Printing
CLUB HOURS OF OPERATION
Tuesday
Lunch Menu
Family Night Buffet
11:00 a.m.-9:00 p.m.
5:30-9:00 p.m.
Wednesday
Lunch Menu
Wine Down Wednesday
11:00 a.m.-5:00 p.m.
5:00-9:00 p.m.
Thursday
Lunch Menu
Dinner Menu
11:00 a.m.-5:30 p.m.
5:30 - 9:00 p.m.
Friday
Lunch Menu
Dinner Menu
11:00 a.m.-5:30 p.m.
5:30-9:00 p.m.
Saturday
Breakfast Menu
Lunch Menu
Dinner Menu Sunday
Champagne Brunch
Lunch Menu
7:00-11:00 a.m.
11:00 a.m.-5:30 p.m.
5:30-9:00 p.m.
10:00 a.m.-2:00 p.m.
11:00 a.m.-5:00 p.m.
Gentleman's Lounge & Club Lounge
Tuesday
10:00 a.m.-9:00 p.m.
Wednesday
10:00 a.m.-9:00 p.m.
Thursday
10:00 a.m.-9:00 p.m.
Friday10:00 a.m.-9:00 p.m.
Saturday
8:00 a.m.-9:00 p.m.
Sunday
9:00 a.m.-5:00 p.m.
Open to all members after 6:00 p.m.
Golf Course and Pro-Shop
Tuesday-Friday 8:00 a.m.-dark
Saturday
8:00 a.m-dark
Sunday
8:00 a.m.-dark
Administrative Offices
Monday-Friday
9:00 a.m.-5:00 p.m.
The Turn
Tuesday - Friday
Saturday
Sunday
10:00 a.m.-4:00 p.m.
9:00 a.m.-4:00 p.m.
10:00 a.m.-4:00 p.m.
Pool
Tuesday-Sunday 10:00 a.m.-8:00 p.m.
Fitness Center
Always open
Opens May 7