black diamond ranch january 2015 newsletter
DESCRIPTION
golf course member newsletterTRANSCRIPT
January 2015
w w w . b l a c k d i a m o n d r a n c h . c o m
CLUB STAFFDOUG EGLYGeneral Manager
EMMA BRADLEYEvents Coordinator
MATT DIMASEDirector of Golf Course Maintenance
PEGGY GLEASONAccounting
CHRIS LOPESMembership Director
MARY NAPOLITANOFitness Center
BRYAN RICHARDDirector of Golf
CHRIS SMILGINClub Manager
JENNIFER STAUFFPOA Manager
KENNETH TUFOExecutive Chef
A Message fromDoug Egly, General Manager
Dear Black Diamond Members: I hope everyone had a wonderful Holiday Season. I want to start out by saying a big “THANK YOU” to Shirley and Ariel Ellis for their twenty-four years of directing the Black Diamond Chorale. Having dedicated twenty-four years to this beautiful production - each and every year has been priceless. On behalf of every Black Diamond Resident we want to thank you for your countless hours in making this event happen. We would also like to thank everyone who participated and sang in the chorale over those twenty-four years.
An update on the membership, there were 17 new members for 2014 and 27 resignations by year end 2014. The new membership plan that went into effect in 2013 has been very healthy for the membership and for those who have been trying to sell their homes. We are looking forward to a great 2015.
As always, if you have any questions or concerns, please feel free to stop by my office any time.
See you at the club,Doug
Membership and Real Estate CornerWe would like to welcome our newest members, Jan and Laura Martens, to Black Diamond.
Kerry Rosselet, Marty Coogler, Linda Thomas and Charlene Angelo
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A Message from Matt DiMaseDirector of Golf Course Maintenance
Attention Members:
Happy New Year!!!
I hope everyone had a great holiday season!!! I am looking forward to 2015 and continuing on projects throughout the courses. We have been able to get a lot done on the courses during the winter thus far. In case anyone was wondering, to date we have had 15 frost days since November 1st.
On a different note, we have cleaned up the Quarry wall on holes 13 – 17 and will continue to do so throughout the year. We also rebuilt the greenside bunker on Quarry 15, as well as expanded the bunker that runs along the lake on Quarry 15. Due to an abnormal tropical system the last week of November we also had to rebuild the greenside bunker on Quarry 5.
We also removed numerous trees on Ranch 9. The main purpose of doing this is to allow sunlight on the green. Unfortunately, that specific green was only getting 4 hours of sunlight. Tif dwarf requires much more than that, especially in the winter months when the days are shorter and the temperatures are cooler.
I am a steward of the environment and only remove trees where absolutely necessary in order to provide quality playing surfaces. Everywhere I have removed, thinned out, or trimmed trees, the playing conditions improved. I appreciate everyone’s feedback and as always look forward to seeing everyone on the courses.
The Sixteenth Annual Baltusrol Golf and Dinner event was a great success. The Baltusrol Village competed in a mixed scramble and the results are as follows:
FIRST PLACE: John Rose, Dianne Buck, Kevin Conway and Jolene Loos
SECOND PLACE: Randy Loos, Bill Belford, Nicole Ragaini, and Nancy Coleman
At the Awards Banquet hosted by the Loos’s, a Black Diamond Trivia Contest on names was conducted. The team of Ross McKersie, Tom Rempfer and Rod McKersie won on a tie-breaker over the team of Kerry Rosselet, David Ragaini, and Ann McKersie.
The first place winner’s names have been engraved on the special Baltusrol Village Championship plaque along side of the previous year’s winner’s names. The champions share possession of the plaque throughout the year.
A good time was had by all. The first place winners are Jolene Loos, John Rose,
Kevin Conway and Dianne Buck
BALTUSROL VILLAGE GOLF OUTING A SUCCESS
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Happy New Year to each and every one of you and all of the best for 2015. The final tournament took place within the month of the December with the Couples’ Club Championship. We had a fantastic tournament, and the victories came down to the very last day. The team of Alan and Lauren Sutherland came away with a two-stroke victory over Bob and Lisa Campbell, who were leading after the 1st day of the tournament, to be crowned the Net Champions of the event. For the 4th consecutive year, Brent and Debbie Mook Sang came out on top once again as the Gross Champions with a two-day total of 148. Congratulations to all of our winners and everyone who participated in this year’s tournament.
This upcoming year for 2015 we will be hosting a monthly Sunday Couples event that will take place once a month with a 12:30 shotgun start. These events throughout the year will have different sign-up sheets ranging from individual sign-ups, to couples, to make your own 4-somes. Look for the monthly sign-up sheets to be posted a couple of weeks in front of the event.
A Message from Bryan Richard, Director of Golf
BRENT & DEBBIE MOOK SANG ALAN & LAUREN SUTHERLAND
COUPLES’ CLUB CHAMPIONSHIP WINNERSDECEMBER 6TH AND 7TH
Couples’ Member-GuestFebruary 25th-27th
The Rider CupMarch 11th & 12th
Men’s Member-GuestMarch 19th, 20th, & 21st
Ladies’ Member-GuestApril 7th, 8th, & 9th
SAVE THE DATES
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B
lack
Diamon
d
Ladie
s’ Golf Ass
ocia
tion
Grasslands WGA InvitationalJanuary 22, 2015
The TraditionJanuary 26 & 27, 2015
Country Club of Ocala
2nd Annual Filly Derby Invitational
February 23, 2015 Golden Ocala Golf &
Equestrian Club
BDLGA JANUARYLADIES’ DAY GAMES(Some games may be switched to different
days because of course selection)
JAN. 6, 2015Highlands to Ranch Front
Silver tees Individual game
blind nine gross and net - pro shop will select 9 holes
after play has begun
JAN. 13, 2015Quarry
Silver teesTeam game
net bridgeman 3 balls on 3s, 2 balls on 4s 1 ball on 5s
JAN. 22, 2015THURSDAY
Ranch Diamond teesTeam game
1 BB on hardest nine, 2 BB on easiest nine
JAN. 27, 2015Quarry
Silver teesMake your own foursome
MARK YOUR CALENDARS!
GOLF OUTSIDE THE GATES
check bulletin board or BDLGA section of website for details
A Note from BDLGA President Charlotte McKim
Happy New Year to you all. I am hopeful that 2015 will be a wonderful year and that we will all continue to enjoy playing together and competing in the fun Ladies’ Days the Tournament committee has scheduled. I also want to thank Faeth Houle for all her help the past few months and Lois Filby for volunteering to take Faeth’s place as Secretary of the BDLGA. Thank you both!
Ladies’ Member/GuestApril 7, 8, 9th
Tuesday, Wednesday & Thursday“Over the Rainbow”
SAVE THE DATE!!!
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Black Diamond Foundation Community Food Bank of Citrus County Progress Report
As we prepared to enter the New Year, we asked the Community Food Bank of Citrus County (CFBOCC) to give us an update on their progress. Your Black Diamond Foundation has donated $30,000 since 2013, to help establish the CFBOCC, and purchase commercial refrigeration/freezer equipment to help sustain operations. This month, we’ve included a letter from Tom Chancey, CFBOCC Executive Director, thanking the entire community for your much-needed support. DB
Reading
& Dis
cussion G
roup Tom Sherbourne is a lighthouse keeper on Janus Rock, a tiny island a half-day’s boat journey from the coast of Western Australia. When a baby washes up in a rowboat, he and his young wife, Isabel, decide to raise the child as their own. The baby seems like a gift from God, and the couple’s reasoning for keeping her seduces the reader into entering the waters of treacherous morality even as Tom—whose moral code withstood the horrors of World War I—begins to waver. When the baby, Lucy, is two, Tom and Isabel return to the mainland and are reminded that there are other people in the world. Their choice has devastated one of them. M. L. Stedman’s vivid characters and gorgeous descriptions of the solitude of Janus Rock and the unpredictable Australian frontier create a perfect backdrop for this tale of longing, loss, and the overwhelming love for a child. The Black Diamond Reading and Discussion Group will be examining The Light Between Oceans by M. L. Stedman on Thursday, January 15, 2015 at 4 pm in the boardroom. M.L. Stedman was born and raised in Western Australia and now lives in London. She was raised and schooled in Perth. Working in London as a lawyer in 1997, while staring at her office computer screen, she had a eureka moment, ‘’from God knows where,” deciding then to try creative writing. She hired a writing coach and went to Greece on a creative-writing holiday. The Light Between Oceans is her first novel. Contact Faeth Houle for more information.
Dear Friends and Supporters: I welcome this opportunity to write to you about recent developments at the Community Food Bank of Citrus County (CFBOCC). Our successes since our inception in November 2012, have been far greater than ever imagined. It is in great part due to the generosity of the Black Diamond community. I speak for our Board of Directors, our staff, our 43 agencies, and most important, the over 10,000 residents in our county that you have helped with your donations of time and funding. We thank you…we needed you, and you were there. Hopefully, by now, you are able to recognize the name Community Food Bank of Citrus County. We have been working diligently, with Feeding America, to establish ourselves as the lead source of food needed to feed those who are hungry in our community. Shockingly, this is 1 in 6 adults, and 1 in 4 children!! This is a challenge that you, I, and other community leaders face together. This is a challenge that CFBOCC has accepted, but we need your continued support! Ten plus years ago all supermarket perishable food that is called “shrink” (food close to the sell by dates), was thrown in the trash. Feeding America National now contracts with major grocery store chains, offering the option of donating food without liability. These agreements, in turn allow the food to be channeled to the needy, directly from stores through smaller community food banks, such as the CFBOCC. In 2012, with the help of Black Diamond Foundation and other community leaders, CFBOCC opened with goals to learn the food business, acquire the necessary equipment, and set up and staff a food bank. We accepted the challenge to collect and distribute 500,000 pounds of food through then 30 agencies. Today, the CFBOCC collects and distributes nearly 2,000,000 pounds of food, or most important, 120,000 meals per month, through 43 agencies covering all of Citrus County. CFBOCC recognized growing needs, and began to access more food, acquire commercial freezer/cooler/generator equipment, and a second truck. CFBOCC continues to work to develop new relationships with agencies, and to increase community involvement and awareness. “Seeing is Believing.” There is more to tell, but time and space is limited. Please call Tom Chancey, Executive Director, CFBOCC, at (352) 628-FOOD, to arrange a group or individual tour so we can show you more of the success story that you have helped to create. Or, log onto the CFBOCC website, at www.communityfoodbankofcitruscounty.org.
Happy New Year and Thank You!Tom Chancey, Executive Director, Community Food Bank of Citrus County
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Fitness CornerThe Fitness Center is here to help you with your upcoming New Year’s resolutions.
Classes for stretch, tone, core & free weights are offered every Monday,
Wednesday & Friday at 8:00AM. The price of these classes is $6.00 per person.
Also available are one-on-one personal trainers for customized training sessions.
Call for appointments and prices vary.
Just a reminder to all members and your guests, please sign the sign-in sheet located inside the Fitness Center when you arrive.
T ip of the Month:With the holidays behind us, here is a quick tip for eating that hopefully can help all of us from overeating.
The secret to slimming down could be as easy as slowing down, according to research at Texas Christian University. In a recent study they found that people who ate a meal in a leisurely 22 minutes consumed 88 fewer calories and felt less hungry an hour afterward than those who cleaned their plates in nine minutes. Pacing yourself allows your body to register its satiety signals, says researcher Meena Shah, Ph.D., a professor of kinesiology. So if you tend to dine and dash, make an effort to sit down and savor your food. Try taking smaller bites and chewing thoroughly, and put down your fork between bites. See you at the Fitness Center Mary
Hello and Happy New Year 2015
Hard to believe last year went by so fast! I arrived at Black Diamond Ranch in July and it’s already 2015!
Some calendar items to note for January are: The Black Diamond Foundation Pro-Am will be on Tuesday the 20th meaning a la carte night will move to Monday the 19th. January Wine Dinner will be held on Thursday the 22nd and Bingo will be on the 28th. Heading into 2015 we would like to hold some monthly activities; January a New Year Resolution Party, February a valentine dinner, March a spring kick –off, April an Easter party, May Cinco de Mayo, June Summer Splash, July 4th event, August Movie Outdoors, September end of summer party, October Halloween, November Welcome Back bash and Thanksgiving, December NYE masquerade ball.
Looking forward to a great 2015 here at Black Diamond Ranch.
See you at the Clubhouse.
A Message from Chris Smilgin, Club Manager
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J a n u a r y C a l e n d a r o f E v e n t s
21
28
12
19
14
4
25
23
30
CLUB CLOSED 3PM
13
6
A la Carte5:30 – 7:30 pm
Reservations Required
A la Carte5:30 – 7:30 pm
Reservations Required
A la Carte5:30 – 7:30 pm
Reservations Required
A la Carte5:30 – 7:30 pm
Reservations Required
A la Carte5:30 – 7:30 pm
Reservations Required
A la Carte5:30 – 7:30 pm
Reservations Required
A la Carte5:30 – 7:30 pm
Reservations Required
8 9
16
7
15
No Dinner Service
17Ladies’ Day
Ladies’ Day
Ladies’ Day
Ladies’ Day
10
24
LUNCH11 AM - 4 PM
LUNCH11 AM - 4 PM
BRIDGE 9:00AM
BRIDGE 9:00AM
BRIDGE 9:00AM
BRIDGE 9:00AM 3
LUNCH11 AM - 4 PM
LUNCH11 AM - 4 PM
LUNCH11 AM - 4 PM
11
BRUNCH9 AM - 3 PM
BRUNCH9 AM - 3 PM
BRUNCH9 AM - 3 PM
BRUNCH9 AM - 3 PM
22
Bible Study 9:30 amMahjong
12:00 pm
CLUB CLOSED
Bible Study 9:30 amMahjong
12:00 pm
Bible Study 9:30 amMahjong
12:00 pm
CLUB CLOSED
Poker Night Men's Lounge 6:30PM
Poker Night Men's Lounge 6:30PM
Poker Night Men's Lounge 6:30PM
2 ENTREES FOR $255:00 - 7:00 PM
Reservations Required
MEN’S DAY
TACO BAR5:00 - 7:00 PM
Reservations Required
CLUBHOUSE MENU5:00 - 7:00 PM
Reservations Required
BEACH PARTY 5:00 - 7:00 PM
20
— MEMBERS —Please help us ensure that your dining experience is satisfactory by calling 352-746-3440 to make reservations in advance for all
evening dinner services. Our staffing is based on your reservations. Thank you in advance for your cooperation.
NINE & DINE
NINE & DINE
TRIVIABUFFET
18
26 27
5
5:30-7:30 pmGame Starts
6:30 pm
Reading &discussion group
- 4pm
* There must be a minimum of 25 players reserved for BINGO
No Dinner Service
LUNCH11 AM - 4 PM
Poker Night Men's Lounge 6:30PM
Bible Study 9:30 amMahjong
12:00 pm
CLUB CLOSED
No Dinner Service
LUNCH11 AM - 4 PM
LUNCH11 AM - 4 PM
Knitters & Crafters 10AM
Knitters & Crafters 10AM
Knitters & Crafters 10AM
Knitters & Crafters 10AM
HAPPIER HOUR 4-7PM
HAPPIER HOUR 4-7PM
HAPPIER HOUR 4-7PM
HAPPIER HOUR 4-7PM
SLIDE BOTTOM GIN 6:30PM
PARTNER BRIDGE 6:30PM
BINGO 6:30PMPARTNER BRIDGE 6:30PM
MEN'S DUPLICATE BRIDGE 6:30PM
MEN'S DUPLICATE BRIDGE 6:30PM
DANCE CLASS 7:30PM - 8:30PM
A la Carte5:30 – 7:30 pm
Reservations Required
1 2
LUNCH11 AM - 4 PM
29
No Dinner Service
No Dinner Service
31
LUNCH11 AM - 4 PM
No Dinner Service
No Dinner Service
LUNCH11 AM - 4 PM
No Dinner Service
No Dinner Service
LUNCH11 AM - 4 PMLUNCH
11 AM - 4 PM
BRIDGE 9:00AM
SUNDAY MIXED EVENT
BLACK DIAMOND FOUNDATION
PRO-AM
GOLF SHOPOPEN
7AM—3PM
LUNCH11 AM - 4 PM
LUNCH11 AM - 4 PM
WINE DINNER6:00 PM
Reservations Required
TURKEYBUFFET5:30-7:30PM
Reservations Required
Lunch Schedule Tues. - Sat.11 am - 4 pm
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Hours of Operation
Driving RangeMonday – Saturday: 7:00 am – 5:00 pmSunday: 7:30 am – 3:00 pm
Golf ShopMonday – Sunday: 7:00 am – 5:00 pmForeTees Internet: 24-Hour Access
Tennis CourtsMonday – Sunday: 7:00 am – 9:00 pm
PoolMonday – Sunday: 8:00 am – 8:00 pmPool temperature maintained at 84°
Fitness CenterOpen 24/7 with use of Access Code
The Clubhouse @ Black Diamond RanchBrunch: Sunday: 9:00 am – 3:00 pm
Lunch:Tuesday – Saturday: 11:00 am – 4:00 pm
Dinner: See Calendar
Take-Out Window:Tuesday – Sunday: 11:00 am – 3:00 pm
Men’s LoungeTuesday – Friday:12:00 noon – closeSaturday: 12:00 noon – 4:00 pm
1st Place: BDRP: $127.50Charlotte McKimJohn Bourdeaux
Gayle WilderSteve & Fran Johnson
Jim & Dona WoodJim & Jill Ludowese
2nd Place: FORGOT AGAIN: $89.25Beth Joens
Christy SouleBob & Susan Savard
Jim Bob & Joan PlunkettDon & Jewel HasekBob & Lucy Reiner
3rd Place: BRIDGERS: $38.25Lorraine Carrier
Bill JoensEllen Hinsenkamp
Milt & Sharron RosenbergLinda Youell
Dean & Mary Carhoun
TRIVIA NIGHT WINNERS 12-18-14
Recipe of the Month - Chef KennyRoast Leg of Lamb with Rosemary and GarlicA roasted leg of lamb is always a treat but it’s even better when studded with garlic and served with fresh mint sauce.
Ingredients:• 2kg/4lb 8oz leg of lamb• 1 bulb garlic• large bunch rosemary• sea salt and black pepper• 2 carrots, roughly chopped• 3 white onions, quartered• 250ml/9fl oz dry white wine• olive oil
For the mint sauce• 1 tbsp caster sugar• 3 tbsp white wine vinegar• 6 sprigs mint, leaves only, finely chopped
Preparation method:1. Preheat the oven to 200C/400F/
2. Use a small, sharp knife to make 12-14 slits all over the lamb. Peel two garlic cloves and slice them into shards. Roughly squash the remaining garlic and put into the bottom of a large roasting tin.
3. Push a few slivers of garlic and small sprigs of rosemary down into each slit in the lamb and season with plenty of salt and pepper.
4. Put the carrots and onions into the roasting tin, drizzle with olive oil and season with salt and pepper. Lay the lamb on top and roast in the preheated oven for 45 minutes.
5. For the mint sauce, mix together the sugar and vinegar until the sugar is dissolved. Add the mint and mix well. Season with salt and pepper and transfer to the fridge to steep.
6. Remove the lamb from the oven, pour in the wine then return to the oven and roast for a further 45 minutes.
7. When cooked, remove the lamb from the oven and transfer to a board. Cover with foil and leave to rest for 15- 20 minutes.
8. Carve the lamb into thin slices and serve with the mint sauce and roasted vegetables.
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