Triple Tee Times - Algonquin Golf Club

April 2013
Triple Tee Times
Algonquin Golf Club l 340 North Berry Road l Glendale, MO 63122
Mariachi band | authentic Mexican buffet
& carving station | Margarita bar
all drinks ½ price from 7pm-9pm
guests welcome |relaxed dress code
25 per person |sign-up online or
call 314|962|3700 for reservations
See you there Amigos!
Friday, May 3
7pm-11pm
Charcuterie-at-Camont: Seed to Sausage learning in Gascony
Jim and I would like to thank everyone at the AGC for providing the opportunity of continuing education.
During the month of February we were lucky enough to work with the Chapolard family in Agen, France
under the constant eye of Kate Hill. The experience was amazing, we were exposed to classic French
seam butchery, a process that recognizes and removes individual muscle groups within primary cuts to be
used for a specific and specialized purpose. These prepared meats were then used in the preparation of
making pates, charcuterie, fresh sausages, boudin noir, hams, and a host of other fresh cuts. The Chapolard
family was very accommodating and let Jim and I assist in every aspect of their day to day operations.
It was nice to be given the chance to work with everyone at the Chapolard Farm as well as Kate Hill’s
cooking school. Our days in France were spent working closely with Kate Hill the founder of the
Butchery and Gascony cooking school and the Chapolard family. Kate introduced us to the culinary
wonders of the Gascon country side and their prized Margret Ducks, Agen Plums and of course the
Chapolard’s prized Couchon (pig). It was a joy to see the care given to each product produced in the area.
It seemed as if every farmer specialized in the production of a single exceptional item. The Chapolard’s
for example raise and butcher hogs, but what does that mean exactly? Thousands of people farm pigs
across the country but they don’t do it like the Chapolards. The Chapolard family grows their own feed
which is essentially a mixture of Oats, Wheat, Fava Beans, Sunflower seeds and corn. This feed is then fed
to the Chapolards hogs which are bred and raised on site. Even the processing and production of the
hogs are all done on site and even sold by the Chapolard family at local farmers markets and restaurants.
As chefs we tend not to see this side of production or get the chance to participate in such an amazing
process, so to do so was a real honor. Daily we prepared fresh hams, pate, duck de Gascon, Jambon,
saucisson and saucisse seche. Jim and I were also lucky enough to work and eat with Kate Hill at her
Gascony retreat, were we learned the secrets of pate en croute and the coveted Cassolette.
Eating with Kate and the Chapolards for lunch was a strange experience; we would start with dry cured
meats, pates and French bread and discuss the work already preformed for the day which then transitioned
into the main course followed by salad, cheese, dessert and talk of the work to come that afternoon. The
lunch table became a place in which we exchanged our philosophies on food and ideas on how to utilize
what we have learned into practical everyday application. Many of these new techniques and recipes we
plan on utilizing in the near future at AGC.
The Chapolard Family and Kate Hill showed us innovative ways to use some of the incredible local
products to prepare exciting new dishes which we hope to incorporate over our time here at AGC. It’s our
personal goal to grow as Chefs and bring back what we learn for the benefit of the Club and its members.
As chefs it’s essential to be exposed to new ways of doing things and rethinking how we’ve done things in
the past. The time we have in February gives us this chance to learn and reflect which ultimately makes us
stronger when we return in March. Thank you again for the chance to become better Chefs and to
provide new experiences here at AGC.
Sincerely,
Brett Dorrance & Jim Stack, Algonquin Sous Chefs
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2013
Men’s Opening Day
Saturday, April 20
9:00 shotgun start
35 entry fee
lunch immediately following play
&
coolers on the golf course
by Scott D. Sandfort
Director of Golf
The first week in March I had the opportunity to attend a Rules of Golf
seminar put on jointly by the PGA and USGA. During the seminar we
covered all 34 Rules and many of their related Decisions. The Decisions
on the Rules of Golf are, in many cases, very enlightening as they detail specific examples of what can
happen on the golf course. Each month, I will highlight one Decision for the TTT. This month’s topic
covers a change to Rule 13-4 and is excerpted from the 2012-15 Decisions on the Rules of Golf
published by the USGA.
Q. A player's ball lies in a bunker. The player picks up a rake that is lying ten yards behind his ball and,
solely for the purpose of caring for the course, smooths his footprints as he walks towards his ball.
While raking his footprints, he also moves a loose impediment in the bunker. Is the player in breach of
Rule 13-4c?
A. When a player's ball lies in a bunker, Exception 2 to Rule 13-4 allows a player to smooth sand in the
bunker for the sole purpose of caring for the course provided nothing is done to breach Rule 13-2 with
respect to his next stroke. Therefore, there is no breach of Rule 13-4c provided that (a) the movement
of the loose impediment is incidental to the act permitted by the Rules (i.e., the raking of the
footprints), and (b) the lie of the ball, area of intended stance or swing or line of play is not improved
by moving the loose impediment. The player is not required to replace the loose impediment so
moved. (New)
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St. Pat’s Open Results
1st - L. Howe, T. Tangaro, T. Moore, J. O’Neil
2nd - J. Layton, J. Eulich, J. Yust, T. Monroe
3rd - M. Bramell, R. Lane, D. Pilant, J. Wachtman
4th - B. Horsfield, D. Anglim, B. Bell, J. Tessier
Closest To Pin
#8 M. Martin
#17 B. Kolman
Crooked Shaft Award
C. Cady, B. Kolman, M. Martin, B. Piening
GET FITTED FOR THE
BEST RESULT
Fitting Cart Fridays - Every Friday 4:30p - 5:30p
As some of you may or may not know the Algonquin Golf
Shop is equipped with fitting carts from most major
manufacturers. This year the golf staff will dedicate a portion
of the range each Friday to bring all of the fitting carts out
and invite all members to hit new product and get fit to his or
her needs.
Cleveland Golf Scoring Clinic – April 12th
Cleveland Golf is sponsoring an educational program that
helps players learn the basic design and function of short game
equipment. A certified teaching professional will be on hand to
teach the basics of wedge and gap fitting as well as showing
the proper short game equipment to select in various
situations. The seminar will last 60-90 minutes and then be
followed by a normal demo day. All attendees of the clinic will
receive a Cleveland Golf Wedge and hat and wedge
personalization will be available! Call the golf shop to reserve
your spot today!
Cost for the clinic is $150/person.
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Golf Shop Edition!
Myth: Buying new golf clubs at the box stores allows me to get the best price and the
biggest selection.
TRUTH: All NEW golf clubs have to start at the same price due to MAP pricing. This
means that your golf shop at Algonquin has all the newest clubs at the same price! Also,
if we don’t have the club you want in stock, we can always get it in within a week!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Myth: If I don’t see it in the golf shop, then I cannot get the item I want.
TRUTH: We can special order 90% of the items in the golf shop. If we do not have your
size or the style you like in stock we can order it in within a week or two! This includes
all Mrs. Golf apparel for the ladies!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Myth: I really like the LIJA and Sport Haley lines but the golf shop never carries them. I
guess I’ll have to find them elsewhere.
TRUTH: Your golf staff will always take suggestions of items to stock in the shop.
Whether it’s a certain line of clothing, brighter colors, or simply a new piece of
equipment, feel free to let us know what you want to see at Algonquin!
Myth: I should stockpile my credit for the end of the year to use at the big Christmas sale.
TRUTH: We generally do not run a “big Christmas sale” in the shop. Rather, we
encourage you to spend your credit throughout the season as the selection is much bigger.
Another reason not to wait to the last minute is that a lot of people forget about their
credit!
New Spring Arrivals!
This season we are kicking off the year with a large selection of shoes and golf
bags! With a full line from Adidas, FootJoy, and Ecco make sure you stop by the
shop when you’re ready for a new pair of shoes. For golf bags we have Ping,
Callaway, Ogio, and Titleist bags in stock in a variety of models! In apparel, we
will be starting the year off with men’s collections from Antigua, Nike, Peter
Millar, and Under Armour. The ladies apparel will once again be provided by Mrs.
Golf with a variety of selection from vendors such as Tommy Hilfiger, Nivo, JoFit,
and Jamie Saddock among others.
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2013 Two Man Team Qualifying
Saturday, May 11th
Tee Times Starting @ 7:30 off #1 & #10
2013 Club Championship Qualifying
Saturday, May 20th
Tee Times Start @ 7:30am
Congratulations to Dan LeGear who shot an ace last February
while vacationing at Cape Kidnappers, Hawke’s Bay New Zealand
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All truly great private clubs have one thing in common. Strip away the elegant facilities, the magnificent golf
course, and the first-rate staff, and it becomes clear what distinguishes a private club from all others: its
Membership. Algonquin is blessed with an exceptional Membership that comes from the vision and
philosophy of the Founding Members. Their conception was a Membership where everyone was proud to
call each other friends. Current Members embrace that philosophy and understand that it is their role to
perpetuate, protect and grow the membership.
Now is perfect time to showcase the advantages of Algonquin membership! If you have any friends
or family members looking for a great family club, please invite them as your guests for
complimentary golf and dining to enjoy a “Taste of Algonquin”. Please contact Jean Schifferdecker
in the Membership Office (314|962|3700) to make arrangements.
Dr. Brian & Jenifer Ullery
Jack, Callie, Carter & Anna
Kathy Walker Pratt
Algonquin
proudly presents
Tuesday, April 23
6:30 pm
Napa Valley great Peter Franus joins us in person to present some of his highly
acclaimed, small production wines|four course dinner prepared by Executive Chef
Brian|100 per person|seating limited to 40 persons | sign-up on line or
call 314|962|3700 for reservations
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by Robert C. Kick
Course & Grounds Superintendent
What a difference a year makes. Last year at this time the fairways were greening up, flowers were in
bloom and we had already had two weeks with temperatures steady in the 80’s. That is not the case for
2013. We are almost 4 inches up on precipitation and temperatures have been below average to average
for much of the first quarter of the year. What that means for the golf course is fairways will be slower to
green up this spring and carts may see more path time until conditions become more favorable. The good
news is cooler temperatures, especially those we experienced this winter, will help keep the insect and
disease populations down as we go through the golf season.
Conditions early this year have slowed our progress down on the renovation to hole number 5. While the
creek and new bridge have been complete for several months finishing the bunkers and alternate teeing
areas has been a slow process. With a little sunshine and help from Mother Nature we expect the work to
be complete and well ready for play by opening day activities.
April is the month this year to get your lawn going. Typically Forsythia blooms toward the end of March
to early April. When you see the first yellow blooms of spring it is time to spread a pre-emergent
herbicide and fertilize your lawn. Timing is everything when it comes to a weed free yard. Applying weed
control too early means late season weeds may take over and an application to late misses the germination
of most weed seeds. Forsythia blooms coincide with environmental conditions that ensure the proper
timing and will help to make your yard better through the year. We are looking forward to seeing
everyone back on the course and ready for a great 2013 Golf Season!
Spring is on its way and that means a very busy time of year at the Club. We are also looking forward to
the upcoming busy golf season. All you 9 hole ladies, 18 hole ladies and men golfers who haven’t signed
up yet, please make sure you do so that you can get started on a full season of golf play.
We have added a Gourmet Dinner with winemaker/ producer Peter Franus on Tuesday,
April 23rd that promises to be a wonderful evening of great food and wine. Peter will be here to discuss his
approach and process of wine making. Seating is limited to 40 people, so call early to reserve your spot.
Don’t forget to mark your calendars for the Spring Fling this year that is combined with the May happy
hour to celebrate Cinco de Mayo. Guests are welcome and denim will be allowed for the event, it is sure to
be a memorable evening with authentic Mexican food and live entertainment! There will be no a la carte
dining that evening. Sign up online or call to make reservations.
As usual, we are looking forward to seeing all of you come out and enjoy your club. Please let us know
how we can enhance your experience in any way for you and your guests. I hope to see you soon!
by Laurie A. Schwetz, Director of Catering/Special Events
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The 18 Hole Lady Golfers
Invite you to
START THE GOLF SEASON!
Join us for our opening Breakfast
April 9thth @ 8:30am
Learn about our format, regular play dates & events
Sign up for Match Play and Intraclub (Play with a Pro)
Opening Scramble April 16th @ 8:30am
If you are new to Algonquin, wish to join the 18 Hole Ladies, or have any questions, please call
Marty Wastler, Chairman, (314|822-3162) or the Golf Shop ( 314|962-2320 ). For
breakfast reservations, please sign up on the Foretees website or call the club @314|962-3700.
Algonquin Lady Golfers
The 9 hole Ladies Golf Season is about to begin
Mark your calendar for the following events – we look forward to
seeing everyone – it will be a great season and year for golf.
Opening Lunch
Opening Day Scramble
April 10th @ 11:30am
April 17th @ 9:00am shotgun start
If you would like to join the 9 hole ladies group, please call the clubhouse @
314|962-3700. For reservations for lunch or opening day, please call the
clubhouse or the Golf Shop at 314|962-2320. You can also sign up online
on the Foretees website.
LADY PUTTERS
April 9 ~ Opening Lunch
(11:30 am)
Invite Your Guest(s)
and Save The Date
Tuesday, May 14
April 16 ~ First Play Date
For The 18 Hole
Ladies’ Guest Day
RSVP to Edie Deal 314|863|6541
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ALGONQUIN ASSOCIATES
Wednesday|April 3
Wednesday|April 17
Meeting 5:30 pm
Meeting 5:00 pm
Cocktails 6:00 pm
Dinner 6:30 pm
(Members & Guests Welcome)
Reservations Required
Sign-up online or call 314|962|3700
Reservations Required
Sign-up online or call 314|962|3700
IT’S
PRIME
TIME!
(Associates Only)
Dinner 7:00 pm
Prime Rib
served every
Friday
Friday
04 | 05
5:30pm | 7:30pm
all drinks half-price
complimentary hors d’oeuvres
live entertainment
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DINING NOTES
Please call for reservations ~ 314|962|3700
make reservations for
Thursday night dinner
at the club!
every Thursday
your name may be drawn to receive a food &
beverage credit |the credit increases $50 each
week until the name of a dining member is drawn
|dine at the club on Thursday evening | take this
fun chance to win a special dinner at AGC
every tuesday | 5:00-8:00pm
20 adults|15 children
(age
15 & under)
a tempting brunch is served every Sunday from
9:00 – 2:00 pm| featuring our popular Omelet
Bar| special order your favorite omelet | enjoy
many other brunch favorites
a family buffet
men’s grill | 7:00 am - 9:00 am | tuesday through sunday
for the children
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Algonquin Golf Club
340 N. Berry Road
Glendale, MO 63122