A Newsletter for Broken Top Club Members

Transcription

As The Top Turns
Broken Top Club
Winter
Wonderland
Issue 04 Dec 2015/Jan 2016
December 2015/January 2016 - Issue
4
www.brokentop.com
PAGE
1
As The Top Turns
BTC Staff
GENERAL MANAGER
Jack Perkins
541-383-8202
[email protected]
CONTROLLER
Mike Antle
541-617-6378
[email protected]
MEMBER BILL/
ACCOUNTING ASSISTANT
Liz White
541-383-8213
[email protected]
ACCOUNTING ASSISTANT
Teresa Hamsher
541-617-6383
[email protected]
SALES & SPECIAL EVENTS COORDINATOR
Rachel Carlson
541-383-8214
[email protected]
MEMBER RELATIONS/ASSISTANT
Courtney Biss
541-383-8200
[email protected]
EXECUTIVE CHEF
Paul Ellis
541-383-8203
[email protected]
FOOD & BEVERAGE MANAGER
Nisar Ahmed
541-383-8205
[email protected]
RESTAURANT SUPERVISOR
AJ Huey
541-383-8200 ext. 1
[email protected]
HEAD GOLF PROFESSIONAL
Travis Moore
541-383-0868
[email protected]
FIRST ASSISTANT GOLF PROFESSIONAL
Josh Hanson
541-383-0868
[email protected]
GOLF COURSE SUPERINTENDENT
Scott Moffenbeier
541-383-2295
[email protected]
FACILITIES MAINTENANCE MANAGER
Jerry Hollis
541-617-6388 ext 399
[email protected]
MESSAGE FROM GM
I am excited to announce major improvements to Broken
Top Club. First, we will be renovating the Members Grill.
Members have been enjoying and supporting the grill
and because of that, we feel justified in our expenditure.
New carpet will be installed in the grill, the entire wood
area of the bar will be restored and reconditioned, as well
as table tops. In addition, we will be purchasing new, high
end bar stools and improving the look and comfort of the
outdoor furniture. You members have responded to the
improvement and consistency of the food with increased
visits to the Members Grill. Please know that it has not
gone unnoticed. We thank you for this loyalty by upgrading and investing additional
capital in the Members Grill. The upgrades will begin this year and be completed by
the end of January.
Due to a strong 2015, we are going to move toward being more exclusive and private
with our golf course and club. We are developing our 2016 Golf Calendar. We have
eliminated several large outings from the schedule. Also, we will limit outside play,
reciprocal play and group play. I feel this will improve the member golf experience
and also improve the Broken Top “brand.” The “brand” is a high-end private club
and athletic facility that attracts golf members. Please look for the publishing and
distribution of golf play policies that will limit non-member play.
This spring we will have 55 new E-Z GO golf carts. The new golf carts, in addition to
the $200,000 in golf course maintenance equipment that we purchased this year,
puts us in a strong capital reinvestment position. This is all being done without
incurring debt. Broken Top members will be able to enjoy a terrific golf course in great
condition for years to come. We are working on preliminary plans and permits and
funds for a 450-foot Golf House expansion. I make no promises but that is something
we want and need.
As most of you know, Broken Top is owned by a Fortune 500 Company out of
Minneapolis called Thrivent. Thrivent has reinvested over two million dollars in
Broken Top in five years of ownership. In my opinion, Broken Top members benefit
greatly from Thrivent ownership. One of my goals is to make Thrivent want to
continue to own the club. In order to encourage that, we need to give them a return
on their seven million dollar investment. We are getting close to being able to do that.
As stated at the Annual Spring Meeting, this year we will fund our capital projects
from operations. We are on track to make a 2015 operating profit of $180,000. We
need to keep going. With your support and loyalty, we can do it. We currently have
403 total members and 305 golf members. We need 75 more golf members. You
members are the ones who sell Broken Top. Please continue to “talk up the club” and
send us potential members. Area clubs are struggling with debt and operating losses.
We have an opportunity to create a unique outlier in regards to building a thriving,
robust club. Stability is established at Broken Top, it’s time for us to thrive. Please join
us and assist us in achieving that goal. Thank you!
Jack Perkins
General Manager
[email protected]
541-383-8202
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As The Top Turns
CONTENTS
Message From General Manager................................................. Page 2
Special Events & Member Upcoming Events......................... Page 3
Building Maintenance & Fitness.................................................... Page 4
Golf House............................................................................................... Page 5
Turf Talk..................................................................................................... Page 6
DEC
LADIES LUNCHEON
DEC
COOKIES WITH SANTA
9
All BTC Ladies & Their Guests Invited!
Luncheon starts at 12 PM
Culinary Perspective........................................................................... Page 7
Wine Matters........................................................................................... Page 8-10
Life at Broken Top................................................................................ Page 11-15
SPECIAL EVENTS
First, I just want to say Thank You to all of our members who booked a
special Holiday Party with us this December. We did around 7 holiday
parties last year, and this year we are at a whopping 18! I am truly
thankful for all of you who have pulled me aside to wish me well on this
new exciting journey and learning experience. I do miss being out at the
front desk and being able to see you all, so please don’t be afraid to come
visit me in the office. I promise I am still just as funny and charming, even
at my fancy new desk!
Many people think this is the slow season for weddings when really
it is quite the opposite. Due to the Holidays and all the lovey-dovey
movies playing, believe it or not people are getting engaged! Broken Top
Members receive a discount on our venue package pricing. If you have
family or friends recently engaged, let them know about Broken Top Club
and how their favorite aunt/uncle/mom/dad/grandparents can get
them a discount if they decide to book their wedding at our Club!
13
DEC
18
Cookies Carols & Claus! 2-4 PM
Don’t forget your cameras!
SDHH/ART WALK
5-7 PM - Art Walk, Complimentary Wine
Tasting & Live Music by Miguel de Alonso
If you have a festive event, business lunch or family celebration, Club
members and their guests will enjoy the event, knowing the occasion is
magnificently executed! Working with our Food and Beverage team, Paul
and Nisar, we will tailor events to meet your budget and requirements. A
family or corporate celebration with golf and a barbeque on the Sunrise
Patio allows you to enjoy yourself and leave the details to us. We can
assist you with charity and fundraising events, which can require press
releases or public notifications.
Rachel Carlson
Sales & Special Events
[email protected]
541-383-8214
DEC
19
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MEMBER HOLIDAY OPEN HOUSE
3-5 PM - With Hosted Appetizers, Beer & Wine
www.brokentop.com
As The Top Turns
BUILDING MAINTENANCE
Our clubhouse is a very big house, with many interesting opportunities! This house requires numerous people, skilled in
different aspects of maintenance, repair, and creative problem solving. Last week, Trevor joined six BTWGA volunteers in Moff’s
upstairs barn to clean, organize and dispose of outdated event decorations and ‘treasures’. The maintenance team also assists
set-up of speaker equipment, screens and projectors and other event requests. Keeping our locker rooms and other facilities
clean and tidy is a top priority.
The Broken Top Housekeeping Team is led by Mariah
Smith. Mariah has been with Broken Top Club for
several years and has served in a number of capacities.
Since accepting the Housekeeping Supervisor position
in October, the improvements to the clubhouse have
been dramatic. The beautifully polished floors are only a
fraction of the work performed by her and her team that
includes Leticia, Leonna (Mariah’s mother), Chris, John,
Robert, and Trevor, whom you all know from the golf cart
staff. “It’s an honor to serve the members and guests
of Broken Top Club”, says Mariah, who knows most
members by their first names. “The club house event
schedule is heavily loaded for the month of December”
says Maintenance and Housekeeping Manager Jerry
Hollis, “but this is where Mariah and her team will shine”.
Richard Robertson joined the housekeeping staff at Broken Top in partnership with Abilitree, an organization that empowers
people with disabilities by helping them become independent. He will work three hours on both Mondays and Fridays.
Originally from Dallas, Texas, Richard has lived in Bend since 1990. Born with Down syndrome, he has worked for Abilitree for
20 years. In the past few years, he has become involved with organizations that work to better the lives of disabled people in
the community. Mariah spends six hours per week working directly with Richard; she welcomed the opportunity and loves the
experience.
Please help us welcome Richard to the Broken Top family.
Jerry Hollis
Facilities Maintenance Manager
[email protected]
541-383-6383
FITNESS AT BROKEN TOP
Broken Top Club’s new fitness schedule will be released Monday, December
21. Member requests can be emailed to [email protected].
As the weather cools down, come in and work up a sweat with us! We have
a variety of classes to fit all needs and goals. Whether you’d like to improve
your golf game or fight those extra holiday pounds, we can help!
Committed to your good health,
Mindy Lopez
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As The Top Turns
GOLF HOUSE
Golf at Broken Top Club in 2015 is a year to remember! We had fantastic member participation in the Ladies, Mens and Junior
programs. A total of 19,000 rounds of golf were played this year, plus throw in a few more that were not signed up on ForeTees.
We also had 7 hole-in-ones! Congratulations to Judy Heck, Sarah Gray, Brian Crosby, Jim Wolfe, David Meck, Kim Seneker and Bill
Callaway.
Come meet Travis Moore, our new Head Golf Professional, at the
Members Holiday Open House on Saturday, December 19th from
3-5 pm.
A reminder from the Handicap Committee: The last day to post a
score at Broken Top was November 30th. December 1st through
February 29th is the inactive season in Oregon. Scores made on
any golf course observing an inactive season are not acceptable
for handicap purposes. Scores made at a golf course in an area
observing an active season must be posted. So if you travel to a
sunshine state to play golf, please post your scores as soon as
possible.
If you have a GHIN or other type of number at another club,
Broken Top can link the two of them. Please contact Josh or
Travis if you are not already linked.
Just in case you want Santa to bring you anything ‘golf’, and you
missed the Golf Black Friday Sale on November 27th, contact the
Golf House and make shopping quick, easy and fun!
Happy New Year!
Your Golf Professionals,
Travis Moore, Head Golf Professional
Josh Hanson, First Assistant Golf Professional
[email protected]
541-383-0868
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As The Top Turns
TURF TALK
With the closing of the regular greens on November 11th and winterization tasks complete, our focus now turns to off-season
projects. Preventative maintenance, repairs and improvements are well under way. The Golf Course Maintenance Team always
looks forward to bettering the product and experience that we provide the members and guests. This is a great time of year to
reflect on our successes and failures from the season and plan for 2016!
One ongoing project of significance includes ladder fuel reduction
and tree thinning. After 22 years, many areas throughout the
property have become overgrown, increasing fire danger and
affecting both playability and health of the golf course. During
the first half of November, we used a mini-excavator to complete
extensive thinning on both sides of the 8th hole, giving it a nice
refreshed look. Ladder fuel reduction will continue in other areas
as we work with the BTCA in becoming a Firewise Community.
Thank you all again for a great season of golf and as always here
is a reminder of what we allow on the golf course during the
winter months:
•The golf course can be played on temporary greens by Club
Members when conditions allow, so be alert at all times!
•Please keep off turf when frost or frozen conditions exist.
8th hole showing ladder fuel reduction
on the left side
•Golf carts are not allowed on turf at any time.
•Do not walk on frozen ponds or lakes at any time. This is for
your safety as thin ice may prevail.
•When snow cover exists, winter activities such as cross-country
skiing, snowshoeing and sledding are allowed at the individuals
own risk. We do ask that you stay off “Putting Greens” as
they are very sensitive to winter traffic. Although difficult to
distinguish with snow cover, all Putting Greens are marked with
signs and/or ropes.
•Dogs and pets are not allowed on the course at any time.
•Please respect these winter golf course rules and report
violations directly to the Club 541-383-8200.
Brush pile behind the maintenance building
ready for clipping
As we head towards 2016, the Golf Course Maintenance Team
wishes you all a Wonderful Holiday Season and a Healthy and
Prosperous New Year!
Scott Moffenbeier
Golf Course Superintendent
[email protected]
541-383-2295
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www.brokentop.com
As The Top Turns
CULINARY PERSPECTIVE
Broken Top Club’s culinary team is delighted to include nine very experienced chefs, with our newest member, Levi, recently joining
as Sous Chef. Levi describes his style as eclectic, encompassing Pan Asian, NorthWest Fusion and other gastronomic influences. His
route to Bend started in his birthplace, Alaska, adding Florida and Arizona, for a total of 19 years in the culinary field. Levi’s formal
training includes Classic French in Scottsdale and Italian in Orlando.
Levi most recently spent 3 years as Executive Chef at CHOW in Bend,
featuring fine dining dinners. This seven-day a week position left very
little time for other interests. He will now enjoy his family with three
children, snow sports, kayaking, golf, fishing and reading cookbooks. Just
don’t ask him about video games!
He recently prepared a pickled black trumpet mushroom with seared
scallop and sweet and spicy chili including Sriracha aioli and scallions as
a special entree. Other featured weekly specials include pork belly and
sage, apple and sausage stuffing. Levi recommends a tasty, quick and
healthy breading for trout by roasting filberts (hazelnuts) for 12 minutes
at 350 degrees. Another entrée has freshly made arugula-fennel pesto
slaw as a topping on catfish in a lemon thyme broth, with shaved bed
potatoes and melted leeks.
Our weekly specials continue to receive the highest compliments! Our
culinary team enjoys creating different soups, nightly specials, vegetarian
entrees and lunch specials. Breakfast with a view of Broken Top Lake and
the Cascades covered in snow is a weekend favorite.
For reservations, please call the restaurant at 541.383-8200, reserve
online using OpenTable, or email [email protected].
Current Restaurant Hours:
Wednesday-Friday 11:00 AM - 8:00 PM for lunch and dinner
Saturday & Sunday 8:00 AM - 8:00 PM for breakfast, lunch and dinner
We look forward to serving you, your family and your friends!
Paul Ellis
Executive Chef
[email protected]
541-383-8203
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As The Top Turns
WINE MATTERS
2012 SHINGLEBACK RED KNOT SHIRAZ (glass or bottle)
Winemaker’s Notes: Red Knot Shiraz is a deep magenta color. Alluring primary aromas of black cherry,
strawberry and milk chocolate are highlighted with hints of roasted coffee bean and vanilla. The palate is
delicious compote of ripe summer berries, perfectly balanced with satiny fruit tannins and fresh acidity.
This medium-full bodied wine is guaranteed to please. Blend: 92% Shiraz, 8% Grenache. Smooth & Supple.
Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Tasting notes: Deep, dense, purple-red; full of black fruits, dark chocolate, earth and licorice fruit; the
tannins in proportion; French and American oak likewise. Outstanding value, with definite cellaring
potential. Available by the glass or bottle.
Wine Spectator: 90 points. Fresh and sleek, with a vibrant feel to the red berry and blackberry flavors, hinting at mint as the
finish lingers on a polished texture.
McLaren Vale is home to the oldest Australian vineyard, with grapes planted in 1838. It’s a coastal area with the Indian Ocean
bordering the west, which contributes a cooling factor that prevents the grapes from getting too hot. In all, the climate is a
perfect one for the vines.
2012 DOMAINE SERENE PINOT EVENSTAD RESERVE (bottle)
Winemaker’s Notes: Evenstad Reserve Pinot Noir is a wonderfully complex wine that delivers an array
of red fruits, caramel, baking spice, vanilla, dried flowers, and potpourri. On the palate, this elegant wine
shows a harmonious balance of structure, richness and acidity with soft tannins and a clean, lingering
finish. With clonal variation and site driven diversity, we are able to craft this wine to our precise and
exacting standards year after year. The Evenstad Reserve Pinot Noir is our flagship wine, and is the
defining standard by which all of our Pinot Noirs are measured. We hand select our best barrels each year
to create a reserve wine that is consistent in both its superior quality, and flavor profile. Varietal: 100%
Pinot Noir. Appellation: Dundee Hills. Barrel Aging: 16 months in 65% new French Oak
Wine Enthusiast: 94 points. This includes grapes from the winery’s Jerusalem Hill vineyard in the EolaAmity Hills AVA, in addition to the Dundee Hills sites, hence the more general Willamette Valley designation. It was aged in 65%
new French oak for 16 months. It’s open and generous, offering bright berry, cherry and red currant fruit matched to defining
acids, all set in a fine-tuned frame of new oak. Re-tasted 24 hours after being opened, it remained fresh, dense and satisfying.
Wine Spectator: 93 points. Focused, vital, ripe and distinctive, with a coppery note weaving through the strawberry and
raspberry flavors. Hints at clove and root beer as the finish persists. Drink now through 2022.
2013 TURLEY JUVENILE ZINFANDEL (Chalkboard glass)
Vineyard 101.
Winemaker’s Notes: Though the vast majority of our wines are single vineyard designates,
Juvenile is actually composed of a variety of young vines that have been replanted in several
of our old vine sites. We tag the vine when we replant it so as not to mix the brand new vine
with its much older neighbors, then pick these young vines separately and make a distinct
wine. The vines that make up Juvenile range in age from about 6-25 years, and we pull from
15 of our vineyards across California, including Hayne, Ueberroth, Pesenti, Salvador, and
Wine Advocate: 94 points. A killer Zinfandel, the 2013 Zinfandel Juvenile is a blend from younger vines replanted on old-vine
sites. Continued....
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As The Top Turns
WINE MATTERS
For the statisticians, this wine is made from Zinfandel vines ranging from six to 25 years of age across 15 different vineyards,
including such hallowed Zin terroir as Hayne, Ueberroth, Pesenti, Salvador, and Vineyard 101.
Wine Advocate: 94 points. A killer Zinfandel, the 2013 Zinfandel Juvenile is a blend from younger vines replanted on old-vine
sites. For the statisticians, this wine is made from Zinfandel vines ranging from six to 25 years of age across 15 different
vineyards, including such hallowed Zin terroir as Hayne, Ueberroth, Pesenti, Salvador, and Vineyard 101. This is a stunning
example that shouldn’t be discounted just because it is not a single-vineyard wine. Deep ruby/purple, with oodles of black
cherry, raspberry and blackcurrant fruit as well as some pepper and spice, the wine is plump, full-bodied, sexy and delicious.
Sporting 15.5% natural alcohol, this is a lusty, extroverted Zinfandel that has been brilliantly put together by the Turley
winemaking crew. Drink it over the next 4-5 years.
Wine Spectator: 90 points. Racy and fairly ripe, with jammy raspberry and spiced cinnamon aromas leading to vivid flavors of
dried cherry, licorice and rosemary. Drink now through 2020.
PENFOLDS GRANDFATHER RARE TAWNY PORT NURIOOTPA (glass)
In 1844, Christopher Rawson Penfold planted vines on the slopes of Magill to produce fortified wines.
Now the historic bluestone cellars are home to a tradition of fortified winemaking dating back over 150
years. In 1915, an oak cask containing a blend of the finest tawnies the company possessed was set
aside for the exclusive use of the Penfold family. This became known as ‘the Grandfather’ due to the
great age of the oldest tawnies in the blend.
Widely regarded as one of Australia’s benchmark fortified wines, the Penfolds Grandfather Rare Tawny
rightfully lays claim to such a title. High quality blending stock has been lovingly matured in small oak
casks, and creates a wine of immense complexity and depth.
Australian Wine Reviewer: 96 points. Medium to pale tawny brown colour with a yellow rim. Fantastic complexity. Smoky
leather, old chesterfield couch, with softness and smooth texture, savoury and multi-faceted, tremendous intensity and
persistence, a great wine. The finish is clean and dry despite the sweetness of the wine.
Winemaker Notes: Winemaker James Godfrey: This wine is a deep amber/mahogany in color with the green gold tinges
indicative of great age. The nose is extremely complex and fragrant, possessing an array of nutty, vanillin, aged characters
melding seamlessly with hints of raisined fruit, malt and lifted spirit. The palate effortlessly displays the famed attributes of
great Liqueur Tawny; luscious, rich and full flavored with mouth-filling viscosity and a slightly dry finish. Intense raisined fruit,
walnut and toffee flavors harmonize with subtle vanillin oak and rancio (old, mellow) complexity before a remarkably long finish.
Tasting Notes: This wine is ideally suited to cheese and dessert.
IRIS VINEYARDS 2014 PINOT GRIS (bottle)
Iris Vineyard Estate, near Lorane, Oregon, is our cornerstone. We have embarked on a multi-year vineyard
expansion program under the supervision of our talented Vineyard Manager, Arpad Walker. The cool
climate in the foothills of the Oregon Coastal Range allows the grapes to mature slowly while maintaining
the proper acid balance that is essential for producing the finest Pinot Noir, Pinot Gris and Chardonnay.
We also entered into long-term relationships with some of Oregon’s finest growers allowing us to
increase production and meet the growing demand for our wines
Winemaker Notes: This refreshing, pale straw colored Pinot Gris has a nice balance of alcohol and acidity
along with vibrant aromas of honeysuckle, pineapple and white tea. The dominant flavors are Meyer
Lemon and stony minerality complimented by mouthwatering acidity on the finish.
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As The Top Turns
WINE MATTERS
ARGYLE 2013 CHARDONNAY (bottle)
Vintage Notes: 100% Dijon Clone Chardonnay. The majority of the 2013 growing season was
pretty normal in terms of weather, much like 2012, when La Niña faded and customary conditions
returned. Bud beak and bloom timing were on the mark, indicating an early October Pinot Noir
harvest. Towards the end of September, just after our sparkling harvest, the forecast seemed
more ominous and hardly believable. Argyle’s experience and maturity paid big dividends against
such a backdrop. As the certainty of the forecast increased, we went to the whip at low elevations,
particularly our Lone Star Vineyard.
After the initial blitzkrieg, we hunkered down and received 6 inches of rain in a weekend. We
caught our breath and waited, almost a full week. Following the rain there was another flurry of action, as we went to work
dropping any compromised fruit. Yields were certainly diminished but as the end of September blew over, we were blessed with
a dry, sunny October. This late-game break in the weather allowed our high elevation grapes to dry out and ripen into a small,
but gorgeous crop.
Tasting Notes: Argyle Chardonnay is an exercise in purity. No bells or whistles, this 100% Dijon Clone Chardonnay is fermented
half in stainless steel and half in neutral oak barrels. Argyle Chardonnay is all pure fruit focus and precision. The middle palate is
ripe with melon and peaches, balanced with an underlying, subtle creaminess. The natural acidity is buoyant and fresh, finishing
long and clean. Pair with Totten Inlet mussels steamed in sweet corn, chilies, cilantro and lime.
Nisar Ahmed
[email protected]
541.383.8205
Nisar and his family in India
Nisar with Mom & Dad
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A Newsletter for Broken Top Club Members

Transcription

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