cliff notes master june_july2015_24pages
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Cliff NotesJune | July 2015
of JulyALSO INSIDE:Golf Season is in FULL SWING! Play against your peers & Sign up for our Club Championship!
Play a round with dad for Father’s Day and join us for Brunch!
Sample a taste of sunny Spain with our Spanish Wine Dinner!
LIVE music every Thursday along with amazing Chef’s specials!
Yellowhammer is crafting an exlcusive BREW just for The Ledges!
celebrate our nation’s freedom on the mountaintop with our
COOKOUT & POOL PARTY
Fourth
t a b l e o f c o n t e n t s
A Word from your COOget to know our new Chief Operating Officer, Jim Ausley, as he addresses the membership
The 19th Holea word from our director of f&b as well as tasting notes of this issue’s specially handpicked selections
Behind the Lineour executive chef opens up about his newest creative culinary projects going on in the kitchen
Snapshotsa photo gallery of fond memories from recentspecial events at The Ledges
The 411an in-depth two-month calendar brimming with details about all upcoming special events
On & Off the Courseget the skinny on all things golf and hear a word from our Superintendent
Summer ReadyLedges Personal Trainer Christy Scott gives us a few tips to get in shape for swimsuit season
A Solid Shotlearn how to perfect your golf swing with these tips from one of our PGA Pros
PGA Junior League Member Darryl Trousdale takes gives us a backseat tour to this season’s kick off
Martinis & Manuscriptsget all the info on this monthly club hosted by Member Bob Westerfeldt
Member Perspectives Member AJ Albert gives us insight about his home away from home--his Club
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Facebook: facebook.com/TheLedgesCountryClub | Website: www.theledges.com | Look for our Mobile App in the App Store Compiled & Edited by Elizabeth Oldacre, Director of Communications | cliFF Notes is printed
bimonthly by C & A Printing, 3609 Memorial Parkway, Huntsville, AL 35801 *All Staff Photos provided by Kerry Brooks Photography
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Chef’s TasTing Menu
Come try Chef Jeremy’s seasonly inspired decadent menu that is sure to wow your taste-buds. Perfect for a special occasion or just a fun night out with friends! Offered every Thursday, Friday and Saturday
evening. Call ahead to reserve a table with this special menu!
5-Course $505-Course with Wine Pairings $707-Course $707-Course with Wine Pairings $98
Join us in welcoming ourNEWEST MEMBERS
to the ClubDr. Susan BentleyMr. Michael GrantMr. Marshall PoltkaMr. & Mrs. David RandallMr. & Mrs. Jason Johnson Terry Wilbanks,
Director of Membership 256-469-7755 | [email protected]
If you have questions
about your member-
ship, would like to
upgrade or know if
someone who would
like more information
about becoming
a member, please
contact:
We offer full-service on-site catering and six distinct rooms for events, including our outdoor terrace and resort-style pool with dining facility. our professional staff provides an unparalleled level of fine cuisine and service in a wide variety of settings. we also provide the perfect location for a corporate golf outing! On our course, members and their guests experience breathtaking panoramic views. Designed with 5 different tee sets, sculpted greens & fairways, and challenging bunkers, the course offers golfers of all skill levels an outstanding golf experience. For more information on how to schedule a golf event, contact Rob Clark, Director of Golf at 256-883-4191 or at [email protected]
· business meetings & seminars · annual conferences
· corporate golf outings · employee holiday party
· birthdays & anniversaries · wedding ceremony & reception
· bridal luncheon · prom or homecoming
· retirement dinner · poolside party
Contact arlene zanlunghi events coordinator
256-469-7762 [email protected]
HOST AN EVENT WITH US!
Mr. & Mrs. Jay WirtsDr. & Mrs. Mike CarterMr. & Mrs. Dave Lakin
Dr. & Mrs. Michael ConradMr. & Mrs. Todd Stephenson
Mr. & Mrs. Christopher Wiginton
MENUSalad Bar | She Crab Soup | Seafood Gumbo
Fried Oyster rolls with Pearl Oyster Bar Tartar SauceConnecticut Lobster Roll
Apalachicola Oysters | Citrus Poached ShrimpCreole Crab Dip with Lavosh Crackers
Smoked Baby Scallops and Smoked Shrimp Steamed King Crab Legs with Drawn Butter
Chilled King Crab Legs with Old Bay AioilGrilled Scallop and Wild Mushroom Skewers
Roasted Red Snapper with Sauce PontchartrainBeer Steamed Clams with Chorizo
Grilled Corn on the Cob | Herbed Potatoes Lemony Jumbo Asparagus | Dirty Rice
Old Fashioned Banana Pudding | Peach Cobbler
75++ per person Call 256-883-0860 to make your reservation!
Babysitting available. 72-Hour Cancellation Policy.
SEAFOOD FEST
FRIDAY, JUNE 19TH, 6pm
SUNDAY, JUNE 21
BRUNCH
SEATING TIMES 10:30am | 11:00am | 11:30am | 12:30pm
1:00pm | 1:30pm | 2:00pm
MENUGourmet Salad Bar
Specialty SaladsSeafood DisplayCorn Chowder
Fried ChickenBlackened Salmon Cakes with Sweet Corn Relish
Pork Stuffed Pork Loin with Apricot Chutney Skirt Steak Benedict with Ancho Chile Hollandaise
Turnip Greens | Bacon and SausageHashbrown Casserole | Fried Okra
Creamy Grits | Black Eyed PeasSouthern Green Beans
Prime Rib with Salsa Verde & Fresh HorseradishBaby Back Ribs with Blackberry BBQ Sauce
Call 256-883-0860 to make your reserva-tions! 72-Hour Cancellation Policy.
$32.95++ (Adults 16+) | $18.95++ (13-15)$9.95++ (Children 6-12)
Free for Children 5 & Under
Cliff Notes | 5
c h i e f o p e r a t i n g o f f i c e r
J i m Au s l eySEAFOOD FEST I want to take a moment to introduce myself and tell you that I am very excited to
have this opportunity to serve the membership and lead the club into a new phase of growth and development. While I am the “new” Chief Operating Officer, I am not new to the Club. For the last three and a half years, I have acted as Club Con-troller and have had the privilege of becoming familiar with the membership, staff and Club operations, which has been a tremendous help in this transition.
In speaking with our team of managers, we have all come to agree that member satisfaction needs to be our greatest area of focus and requires improvement. With this in mind, we decided to restructure the focus of the Membership Department from one of member recruit-ment to one of member retention. While seeking new members is of great importance to the Club as a whole, we feel that the satisfaction of our existing membership is equally, if not more, important to maintain and improve.
Terry Wilbanks has been with the Club for many years, first as a PGA Golf Professional and most recently as the Director of Membership. His knowledge of the members, love of The Ledges, and dynamic personality combine to make him an excellent fit for a more involved role in member relations. You will be seeing Terry in the Clubhouse during dinner, checking on you throughout the evening and making sure you are having the best dining experience possible. He will be working closely with our Golf and Food and Beverage Departments to create signature events that you are sure to enjoy. He will also be specifically reaching out to you, our member-ship, encouraging you to come enjoy the Club and asking for feedback on your experiences.
What can you, as the membership, do to make your Club the best it can be?
1. SPEAK WITH A MANAGER – Let me, Terry, Harold or Rob know what you like or dislike about the Club. Let us know where we are exceeding your expectations or where we are falling short. We want to hear the good and the bad. Constructive feedback is the best way possible to know what changes need to be implemented, how to eliminate our shortcomings and how to make your experi-ence at the Club the best it can be.
2. USE YOUR CLUB –The uniqueness of The Ledges is unmatched. The golf course is kept in incredible condition year-round and is rated one of the top three best in the state. We have three PGA Class A Professionals in the golf shop to help you with your game. The Ledges culinary team consistently produces top-notch cuisine served up by a staff that is friendly and professional. The Clubhouse and panoramic views offers the perfect setting for weddings, banquets, parties, business meetings, formal and casual dining—so be sure to book your next event with us!
It is a privilege to be placed in this leadership position at The Ledges and I am looking forward to getting to know each and every one of you.
Jim Ausley
6 June | July 2015
f o o d & b e v e r a g e
A Word from our Director of Food & Beverage Harold Smith
I have realized that over the years more of our members have come to request special instructions on food preparation when dining here at The Ledges. These requests can always be accommodated by our talented culinary team. Chef Jere-my’s dinner and lunch menu currently has many gluten-free options to satisfy and delight. We truly have great choices for every dietary need or desire. Please don’t hesitate to ask your server for any special requests or any suggestions you have for our current menu offerings. We are always grateful for any feedback! I had the pleasure of speaking with one of our members recently who discussed with me the many benefits of his Ledges membership. I asked if I could share his feelings with other members who may not be aware of the many offerings here at the Club. This member has numerous business lunch and dinner meetings with clients and believes The Ledges to be an ideal location to host them whenever possible. He spoke of the wonderful atmosphere of the Club, including the ample space between tables to ensure privacy, never feeling rushed, the staff always accommodating when they are in a hurry, and a diverse menu featuring items for every preference. In addition to those intangible benefits, he spoke highly of the availability of private dining rooms where audio/visual equipment and flip charts are provided, as well as continental breakfast, lunch or dinner. If you would like to take advantage of the fantastic spaces and services your Club has to offer, please contact Arlene Zanlunghi, Event Coordinator, at 256-469-7762 or at [email protected].
I would like to personally welcome all the new members who have joined The Ledges this year. I hope I have had the pleasure of meeting you all and if not I look forward to doing so. Feel free to call or email me personally with any special requests or concerns.
BUILD YOUR OWN
DINNER CLUB!
One of the best ways to use your Club is to come dine with us! Get a group of friends together
and form your own Dinner Club to meet weekly, monthly, bimonthly or as often as you’d like! Book a private room for your gathering or enjoy one of our three dining rooms with options for a more a
casual atmosphere. Don’t forget when the weather is nice, the terrace is always a great idea! And every Thursday, we have LIVE music! Interested? Contact
Arlene Zanlunghi, Event Coordinator, at 256-469-7762 or at [email protected].
featured this issuebeer wine
Yellowhammer was one of our first local breweries opening in 2010 in downtown Huntsville. The breweries owner just happens to be a member here at the Ledges and we are proud to feature their beers in our bar. We’ve had a successful Yellowham-mer beer dinner in the past and we look forward to doing more fun events with them in the future. Our biggest seller is the Yellowhammer White which is a Belgian style white. Their version is a little different. Belgian white’s traditionally have hints of orange and co-riander. This beer has hints of spice derived from Kaffir lime leaves and fresh ginger. It is a perfect beer for a hot day! We have this beer available at the main bar on tap. In addition, we feature 2 Yellowhammer beers in bottles. The Lost Highway is a black lager brewed with a blend of Munich and Vienna roasted malts giving the beer a smooth toasty character. Our dark beer lovers will like this one. The Rebellion Red Ale is a deep red lager crisp and refreshing brew. The aroma has light malt and caramel notes and has a light hoppy bitterness.
YELLOWHAMMERBREWERY
CABERNET
We are excited to tell you about some new wines we have added to the wine list at the Club. Our current favorite is the Deerfield Ranch Winery Cabernet Sauvignon which is made up of 75 percent Cabernet Sauvignon, 10 percent Merlot, 6 percent Malbec, 5 percent Cabernet Franc, 4 percent Petit Verdot. The flavor profile is abundant with dark berries, chocolate and spice. This wines has the flavor of wines at twice its cost and is all a great caber-net should be. We have recently added the Amizetta Complexity red blend as well. This gold medal winner is made up of Cabernet, Merlot and Cabernet Franc. Aged in new French oak, the Complexity bursts with Dark cherries, red currants and spice. We are hopeful to have the Amizetta winemakers here this year for another wine dinner for you!We are glad to have the Falcor Winery back on the list as well with the Napa Valley “Le Bijou” blend of Cabernet, Malbec and Petite Verdot. This wine is loaded with opu-lent blackberry and blueberry flavors. All these wines are great choices if you are looking for a sophisticated yet big, bold red California Cabernet!
Happy Hour
at The Ledges
Offering a fantastic menu featuring Flatbread Pizzas, Wings, and Fried
Mushrooms to name a few, all at great Happy Hour prices.
Tuesday – Saturday 3:00pm – 6:00pm
In addition to the $3 wine, Michelob Ultra draft, and Margaritas we also
feature $3 whiskey. The whiskies change often and are typically ones
that are not available locally!
Why not invite some friends and join us this summer out on the terrace!
f o o d & b e v e r a g e
with Executive Chef Jeremy Esterly
behind · T H E ·
line
8 June | July 2015
This time of year is a favorite for many chefs, including myself. Some of the most interesting seasonal ingre-dients are available during the summer months. Wild ramps, stinging nettles, rhubarb and hen of the woods mushrooms are plentiful and we try to use them as much as we can. Heirloom tomatoes will soon be here for us to play with and local strawberries as well. There is really nothing better than a simple tomato sandwich with shaved Vidalia onions and a little bit of Duke’s mayonnaise. Over the last few months, we have really focused on purchasing meats from smaller farms. The animals are raised in an environment that allows them to be much happier. Happy animals = tastier meat. Some of the farms we love to use are: Cheshire Pork Heritage Farms, Brasstown Beef, Grassroots Farm, and Border Springs Farm. The love and attention that these farmers give to their animals is directly reflected in the meats that we purchase. I believe that it’s very easy for our members to taste the difference, and we feel better serving respon-sibly sourced products. With our kitchen staff being the best that I think it’s ever been, we are constantly striving to push the creative envelope. We meet together and constantly bounce ideas back and forth. We have always tried to give our members a dinner menu that is mix of creative comfort food and also perfectly executed simple dishes. For me per-sonally, it has always been fun to incorporate flavors from around the world into distinctly southern dishes. In the coming months, we will be working on curing a few country hams that should be ready by this time next year. I’ve spent a lot of time trying to source the best possi-ble hams for this project and look forward to being able to share the hams with all of you when they are ready. The feedback we have received in the kitchen has been extremely positive. I believe that we are truly able to offer all of you something that you can truly enjoy when you dine with us. We will continue to do everything we can to make your club one of the best dining destinations in Huntsville.
Cliff Notes | 9
We’d like to take a minute to introduce one of our sous chefs to you. Philip Oreh has been with The Ledges since last September. He came from Cleveland, Ohio having worked with our Exec-utive Chef at several restaurants where both re-sided for a time. His passion for food and strong work ethic convinced Chef Jeremy he would be an asset to The Ledges kitchen, and without a doubt, this has proven true. At the age of 12, Philip remembers watching Emeril Lagasse on television for the first time and realizing “that—that is what [he] want[ed] to do.” His drive and ambition to pursue a career in the kitchen lead him to attend culinary school at a very young age, and by 19, Philip had graduated from the International Culinary Arts and Science Institute (ICASI) in Cleveland. After obtaining his degree, Philip took a job at Fire Food and Drink located in Shaker Square in Cleveland, Ohio, where he developed a passion for locally sourced and highly seasonal cuisine. He later went on to work at several other well-known restaurants in the area, before taking the Chef de Cuisine position at a local gastropub named Paragon. After several years, Philip decided a change was needed and he relocated to Huntsville to further hone his craft. Like Jeremy, Philip is inspired by Asian culture and flavors: “Asian cuisine is a craft that’s been perfected over centuries, showing such depths of flavor rarely seen in any other cuisine, and yet somehow, is still constantly evolving.” said Philip. Philip recently passed his Level 1 Sommelier Certification and looks forward to helping the Club refine its Wine List while continuing to pursue his next certification level. Phil is already responsible for pairing foods for our Women’s Wine Night -- this event having become another successful “club within the Club”. Philip has been a welcome addition to our team and we look forward to seeing what he can bring to the kitchen at The Ledges.
KITCHEN Profile{ }
Shortcake TrifleFresh Strawberries, HomemadePoundcake, Whipped Cream,Creme Anglaise
For the Love of Lemon Warm Lemon Pudding Cake,Gingersnaps, Lemon Ricotta Granita
Chocolate BlissChocolate Orbit Cake, Dark Cocoa Ganache,
Chocolate Krispies, White Chocolate Chile Gelato
HoneycombHoney-Walnut Date Cake,Caramelized Honeycomb Candy,Lavender-Honey Ice Cream
ph o t o g a l l e r y
easTer BrunCh & egg hunT
CriMson Tide inviTaTional
dining aT The CluB
Ca lenda rjune | july of events
j u n e
MeMBer-guesT | COURSE CLOSED
Thursday nighT live & speCialsCome for live entertainment on the terrace by local artists and enjoy weekly specials offered every Thursday evening. See page 21 for the complete 2015 schedule. June 4th features the Dawn Osborne Trio and 75¢ Oysters.
sCoTCh league TasTing, 6:00pMJoin us for this popular monthly event and feel free to bring a friend! Normally meets the first Thursday of every month. $35++ per person
MeMBer-guesT | COURSE CLOSED
Wine league supper CluB, 6:30pMEnjoy a lovely dinner with wine pairings alongside fellow members and their guests. This gathering normally meets the first Friday of each month. Open to all members.
MeMBer-guesT | COURSE CLOSED
WoMen’s Wine nighT, 6:00pMThis ladies only event takes place the second Thursday of each month at 6:00pm (unless otherwise noted)! Join us for a fun and relaxing evening of food, wine and great conversation with your girlfriends! Enjoy a 3-Course Dinner perfectly paired with exquisite vintages. Open to all ladies and their guests so bring a friend (or two)! 35++ per person
Thursday nighT live & speCialsJune 11th features Microwave Dave and 1/2 Price Appetizers with purchase of Entrée..
BourBon TasTing, 6:00pMJoin us for a tasting of three or more bourbons paired perfectly with delicious hors d’oeuvres. This gathering normally meets the third Thursday of every month. $35++ per person
Thursday nighT live & speCialsJune 18th features Eric Rhodes and 3 for $30 Pre-Fixe Menu.
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seafood fesT, 6:00pMThis event is always a sell-out! Our culinary team creates an outstanding spread of assorted hot and chilled seafood items as well as delicious sides. $75++ per person. See page 4 for details. 72-Hour Cancellation Policy.
9 Wine & dineEnjoy 9 holes of golf with fellow members and a great meal after play. Cost per couple (member or guest) is $65 and includes cart, golf, prizes, drinks and dinner. We’d like to thank Laurie Anderson and Haley Henderson for co-chair-ing this year’s events! Call the Pro-Shop to sign-up!
faTher’s day BrunChTreat dad to a special Sunday Brunch that will be sure to wow his tastebuds! $32.95++ (16+), $18.95++ (13-15), $9.95++ (6-12), Free for 5 & Under. 72-Hour Cancellation Policy. Menu on page 4.
yelloWhaMMer Beer dinner, 6:30pMYellowhammer Brewery along with The Ledges’ culinary team will host this evening of fine food and great brew! We will also be introducing an exclusive Ledges Brew named the KASTLEDOWN KOLSCH which you should not miss! $55++ per person.72-Hour Cancellation Policy. Details & Menu on Page 23.
Thursday nighT live & speCialsJune 25th features Bobby Taylor and 25% Off Select Bottles of Wine.
sTeak nighT, 5:30pM-9:00pMFeatured every LAST Friday of every month. Come enjoy a classic Steakhouse Menu that also includes great seafood selections! $5 Craft Cocktails and Select Whiskies available. Casual attire (including denim) always welcome in the Club Lounge and Gentlemen’s Lounge! Enjoy 25% off our Cellar Selection Wine List and take advantage of complimentary babysitting offered with your reservation. LIVE Entertainment provided by Jamie Hudson!
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BaBysiTTing serviCeThursday, Friday and Saturday evenings from 5:00pm to 9:00pm. Children ages 2-9 ONLY
(please no infants).
Children will enjoy movies and games in the Ladies Lounge and a dinner choice from our Children’s Menu.
Parents must be dining in the Club. Reservations for this service are required and must be made
BEFORE 3:00pm on the day of the dinner reservation. Special arrangements must be
made for a reservation of 6 or more children.
$10 for one child, $15 for two children, $20 for 3 children (dinner choices priced separately).
weekly eventssCoTCh league TasTing, 6:00pM
Thursday nighT live & speCialsJuly 2nd features Jamie Hudson and 75¢ Oysters.
Wine league supper CluB, 6:30pM
independenCe day CookouT, 11aM-3pMBring the family and join us at the Turn for a celebration of our country and freedom! DJ Steve Metz will be crank-ing out the tunes and there will be games for the kids! $17.95++ (13+), $9.95++ (6-12), Free for 5 & Under. Details & Menu on Page 22.
WoMen’s Wine nighT, 6:00pM
Thursday nighT live & speCialsJuly 9th features Shelly Williams and 1/2 Price Appetizers with purchase of Entrée.
CluB ChaMpionship - July 10, 11 & 12The championship flight will start Friday afternoon and all other flights will play Saturday and Sunday. Call the Pro-Shop to sign-up! $25 per player. Details on page 15.
BourBon TasTing, 6:00pM
Thursday nighT live & speCialsJuly 16th features Cristina Lynn & 3 for $30 Pre-Fixe Menu.
spanish Wine dinner, 6:30pMCome enjoy a fantastic menu crafted by our talented culi-nary team paired beautifully with delicious vintages from sunny Spain. $65++ per person. 72 Hour Cancellation Policy. See page 18 for details.
Thursday nighT live & speCialsJuly 23rd features Alan Little & 25% Off Select Bottles of Wine.
9 Wine & dine
Thursday nighT live & speCialsJuly 28th features Keith Taylor & Roberta Silva & $5 Craft Cocktails.
sTeak nighT, 5:30pM-9:00pMLIVE Entertainment provided by Jamie Hudson!
Tuesday nighT faMily BuffeT, 5:30pM-9:00pMA delicious family-friendly casual buffet featured every Tuesday evening. $15.95++ for Adults, $8.95++ for Children (6-12), Free for 5 & Under
faMily golf TuesdaysEvery Tuesday after 4:30pm. If you bring your family to play the short course and enjoy dinner afterwards at our Tuesday Night Buffet, we will waive all golf fees! Details on page 15.
Thursday nighT live & speCialsCome for live entertainment on the terrace by local artists and enjoy weekly specials offered every Thursday evening. See page 21 for the complete 2015 schedule.
Thursday nighT skins gaMeEvery Thursday, 9 holes. Format will be a net skins game using 50% of your handicap. Cost is $10.00 each week you play. If no skins win, the pot will carry over to the next week. We will keep a running total of money winners and the top 10 skin winners will play in an end of year horse race for additional prizes. Sign up as a single or group and play anytime after 3pm. Scatter shot-gun start each Thursday at 5pm.
saTurday BreakfasT, 8:00aM-10:30aM
ChaMpagne BrunCh, 11:00aM-2:00pMTreat your whole family to an elegant and delicious brunch every Sunday where there is truly something for everyone. Enjoy a complimentary glass of Champagne or Mimosa! $19.95++ Adults, $8.95++ Children ages 6 –12 Free for 5 & Under.
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g o l f h i g h l i g h t s
updaTes froM The CourseJiM hoWell, direCTor of golf Course operaTions
a Word froM roB Clark direCTor of golf
14 June | July 2015
It took a little time for the weather to cooperate this year but we are finally in full swing. We had over 24 people at our first 9 Wine and Dine couples golf event and PGA Junior League has doubled in size. It is great to see all the activity on the course and it is fun to watch the growth of our juniors and the job Brad and Andrew have done with the program. Our beginner’s clinics (Golf Get Ready) have produced some new great golfers this season! Feel free to call and ask ques-tions about how you can get started playing the great game of golf. Our Pros on staff are happy to give advice or sign you up for private lessons.
SHORT GAME UPDATE:We are well on our way to raising the total amount for the construction of the short game area. I wanted to take this time to thank all of you who have pledged to make this happen. We are going to be able to do so many exciting things with our teaching programs and junior golf. We will have the best place to practice in North Alabama and this is a huge draw for potential new members. The golf staff cannot thank you enough for mak-ing this all possible. I will start to add pictures of the progress. If you have not contributed and wish to pledge, please contact me and I will be glad to send you a pledge form. Your support is greatly appreciated.
Don’t forget Member-Guest weekend is just around the corner (June 4th-6th). We may have a spot left if you want to come join in on the fun. The Golf Course will be CLOSED all three days for the event. We will reopen June 7th,
business as usual.
The golf industry is very unique in the way it ranges from the average golfer, to the highest level of players in the world, and from those who work day to day in prepping golf courses, to the architects and designers who create them. During 35+ years in the business, I have been very fortunate to visit and play several fine facilities and meet the staff who manages them. Recently I was invited to visit Pinehurst by BASF to introduce their new products into the golf market and had the opportunity to play the famed #2 Golf Course. If any
of our members have visited Pinehurst, I am sure they too enjoyed the true experience of the golf courses and their history. When you walk down the hall to the golf shop, you are greeted by a showcase of US Open winners and am-ateurs along with many other memorable trophies and pictures from the past. I was most impressed with the level of service each individual and department gave me from the time I arrived until the day I left. If you have not made a trip to Pinehurst, I suggest you do so! I believe The Ledges golf course provides a memorable round to those who visit. The views are like no other golf course in the country on most of our golf holes. Everyone who visits here is impressed with the design and playability of the course. The course will only continue to get better and better each season with new trends in equipment and products to provide the healthiest turf we can manage each season.
Club ChampionshipJuly 10th -12thCost: $25 per player
Looking to find out how you stack up against players with
the same handicap? The Club Championship is a great way to see where your game stands. We will have divisions for all levels of Golfers, including a
new Student Flight! The cham-pionship flight will start Friday afternoon and all other flights will play Saturday and Sunday.
Family Golf TUESDAYS
Every Tuesday after 4:30pm!This year we have added to our set-up and included holes 1 though 9, 17 and 18. These tees are designed
to get the whole family playing golf together! It’s a short course
and you can play as many or as few holes as you’d like.
If you bring your family to play the short course and enjoy dinner afterwards at our Tuesday Night Buffet, we will waive all golf fees!
Summer | READY
fitness tips byChristy Scott,Ledges Personal Trainer
It’s about that time of year when people start to panic a little about putting on a bathing suit, whether it be for a vacation or just to hang out at the neighborhood pool. It’s not too late to get yourself ready though! Many people believe that if they don’t spend an hour or more in the gym every day that it isn’t worth their time. That is wrong! If you have 30 minutes per day to spare (or 15 minutes, twice per day), you can make a difference. Do this 5 times per week, and you’re well on your way! Any increase in activity will benefit your health. If you aren’t currently active, start slowly and take your time building up. Many people overdo it in the beginning by going gung-ho and injuring themselves or getting burned out. The av-erage adult needs approximately 2.5 hours of physical activity per week. What are some things that you can do to increase your level of activity? Here are some examples:
• Take two 10-15 minute walks each day. Have a dog? They would be thrilled to get out for a walk with you! Don’t have one? Borrow one from a friend of neighbor!
• Take a 20-minute family walk after dinner. Everyone benefits!
• Instead of just hanging out by the pool while the kids are playing, jump in and swim some laps or just walk or run back and forth across the pool. Water provides resis-tance without any impact on your joints.
• Every time you walk through your kitchen doorway, bedroom or bathroom, do 10 squats, 10 push ups, 10 lunges and a 30 second plank.
• Plan a family hike for the weekend. Huntsville is fortu-nate to have some amazing trail systems. Check them out!
• And, finally, the old standbys...take the stairs, park further away from the door and walk, get up and walk around your office during the day, etc. Every minute of activity counts!
a solid shoTandreW ToMes, pga pro
g o l f h i g h l i g h t s
Sunny weather is finally here, and it has been great to see everyone out enjoying the club! This part of the early season we
are really eager to get out to the course and enjoy our game. However, most golfers enjoy the entire golf ex-perience better if they hit more solid shots, and I bet that many of you would agree. I’ve got a little something that can help you do just that.
Golfers of all ages and abilities have at some point been told to “hit down on the ball more”, or to “hit the ball first”. Most golfers under-stand the why of this instruction, right? The thought is to increase the steepness of the attack angle in order to hit the ball more solidly. The question we need to address is the how. How do you increase the attack angle without getting yourself feeling like you are splitting wood? The key is in the weight distribution of your set-up.
A typical set-up has your weight balanced over both feet, a 50/50 split if you will. If you are having a tough time getting that solid, compressed feel you are looking for then change the distribution to 60/40. Try to feel a little more weight on that front foot at address and feel like you keep it there during the swing. If you are keeping your head still during your swing you will feel a huge difference through impact. The slight adjustment in weight slightly steepens the downswing which allows you to catch the ball more cleanly and compress it! Here is a drill to help get this feeling at address.
First take your golf towel and roll it up so that the roll is as long as your foot. Place the towel under the outer half of your back foot. This will force you to move your weight to the front leg and give you the feeling we are looking for. Remember to keep your head steady while swing-ing, and enjoy the solid feel of crisp golf shots.
Join us for an evening of delicious food, relaxed
golf and fun with friends and fellow members! This
event occurs the third Friday of the month
(unless otherwise noted). Includes Nine Holes, Cart, Drinks, Dinner and Prizes
after play!
Contact the Pro-Shop at 256-883-4191 to sign up!
$65 PER MEMBER OR GUEST COUPLE
Thanks to Laurie Anderson & Haley Henderson for Co-
Chairing this year’s events!
REMAINING SCHEDULE:
JUNE 19th
JULY 24th
AUGUST 28th - COLLEGE THEME NIGHT
SEPTEMBER 18th
Couples Golf Event
Wine &
Dine
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PGA Junior LEAGUE by Darryl Trousdale
At the Trousdale’s, there is a new item on the kids sports buffet and its called PGA Junior League Golf (PGA JLG). It’s quickly moved to the top of our list of kid’s sports activities because it’s awe-
some! The PGA hit a home run when it recently rolled this program out with the goal to better socialize golf for boys and girls ages 13 and under. We are very fortunate that the Ledges has gone all in on this program and dedicated significant resources to assist in the development of our juniors. JLG arrived at the Ledges in 2014 and was immediately a huge success. It features team vs. team com-petitions in structured leagues that provide a popular, less stressful scramble format as opposed to stroke-play competition. Starting in 2014, JLG participation in the Huntsville area consisted of 6 teams (Ledges, Cane-brake, Valley Hill, Hampton Cove, Burningtree, & Richland). In 2015, JLG participation has approximately doubled as each club now has two teams. Clearly JLG is catching on across our community and the country. There are several unique features of JLG that we love. It starts with the coach, Brad Story. Brad is one of a kind and the kids love him. If you have a child 13 and under and you’re a member of the Ledges, I highly recommend you introduce yourself to Brad today. Brad and the pro staff do a great job of coordinating and planning the competitions with the surrounding leagues as well as providing instruction at structured prac-tices leading up to each competition. Second, if you are a golfer, you know that learning the game of golf is much more that just learning a sport. As a parent, we love that our child Trent is learning an amazing life long sport that teaches him many valuable life lessons like humility, respect, graciousness, honesty, etc. Third, JLG has afforded Trent an opportunity to meet several new friends with the common goal of learning the game of golf with all the side benefits that go with it. In this case peer pressure has been a very good thing. Fourth, as parents, we have had the pleasure of meeting and socializing with many parents who all have a common goal. During a match, we are crisscrossing across the course in golf carts enjoying the match. After a match, dinner with the group is a must and we have been fortunate to meet so many new friends and look forward to growing this group in the years to come. Fifth, from a spectator prospective, the matches are very competitive and entertaining to watch. All the teams are competitively matched which makes for extremely close compe-tition. If you have an opportunity I highly recommend you check it out when we play in our home club events. Last is the unique feature of this format that I believe is the best. Typical pairings in the scramble format pairs up more advanced players with beginners requiring kids to teach kids. Everyone gets something out of this dynamic as the teach-ers learn to teach and the beginners are being trained to be teachers. What a wonderful pay it forward concept that will ensure the continuation and growth of JLG. The 2015 JLG season kicked off at Hampton Cove with a solid Ledges win against Canebrake. Way to go coach Brad! It was beautiful weather and we all had a great time. We are looking forward to a great season and continued JLG growth in the years to come. See you on the course.
A
bourbon tastingsocietyMeets the third Thursday of the month
at 6pm (unless otherwise noted). Featuring three to four bourbons perfectly paired with delicious hors d’oeuvre courses. All
members & their guests welcome. CALL 256.883.0860 FOR RESERVATIONS
$35++ PER PERSON
the ledges
meets the first Thursday of every
month at 6pm { Unless otherwise
noted }. Featuring Four or more
Scotches perfectly paired with
delicious hors d’oeuvre courses.
all members & their guests
welcome.
SCOTCH League TASTING
Call 256-883-0860 for reservations
$35++ per person
DINNERJULY 17, 6:30pm
65++ PER PERSON Call us at 256-883-0860 to make your reservation. Limited space available. 72 Hour cancellation policy. Babysitting available upon request.
a ledges signature
FIRST | LEMON VERBENA, TOASTED ALMOND, PEACH, HEIRLOOM TOMATOCasteller Cava, NV
SECOND | BORDER SPRINGS LAMB SHOULDER, CARAMELIZED SWEET PEPPER, HOT PAPRIKA BROTH, PAN RUSTICOCondes de Albarei – D.O. Rias Baixas Salneval Albarino
THIRD | GRILLED OCTOPUS, SPRING PEAS, PUFFED RICE, CHORIZO, SAFFRON, BABY CLAMSRosado, Zestos
FOURTH | ROMESCO CRUSTED CHESHIRE FARMS PORK CHOP, OXTAIL FRITTER, BRAISED POLE BEANSVinos Sin-Ley Garnacha, San Martin, Spain, 2010
FIFTH | QUESO DE VALDEON FLAN, SOUR CHERRY COMPOTE2009 CVNE Compania Vinicola del Norte de Espana ‘Imperial’ Reserva, Rioja DOCa, Spain
u p c om i n g e v e n t s
Bo ok CluB
Martinis & Manuscripts
Cliff Notes | 19
The June 18th meeting of Martinis and Manuscripts marks the end of the 2014 – 2015 season, our eleventh. The next two months provides
a pause, and will be a great time to break out a few of those favorite books and have a great time read-ing! But now for our June selec-tion…… “The Great Gatsby” is a book conceived nearly a century ago by a man who died believing himself a failure with this book barely an afterthought in litera-ture; it’s now a revered classic and a rite of passage in the reading lives of millions. The book club’s major F. Scott Fitzgerald fan and expert, Betty Jane Walker, is bringing us “So We Read On: How ‘The Great Gatsby’ Came to Be and Why It Endures,” by Maureen Corrigan. This is a book that offers a fresh perspective on what makes Gatsby great-and utterly unusual.
Over the last eight years, Betty Jane has brought us three other perspectives and stories of, and by, Fitzgerald. Now we will explore the details of his most well known story, the enduring power of “The Great Gatsby” -- The Great American Novel we all think we’ve read, but really haven’t. Offering a fresh perspective on what makes Gatsby great-and utterly unusual – “So We Read On” takes us into archives, high school classrooms, and even out onto
the Long Island Sound to explore the novel’s hid-den depths. This book has been named an “Editors
Choice” by The New York Times and a “Best Book of 2014” by Library Journal, The Philadel-phia Inquirer, and The Kansas City Star.
Ms. Corrigan, the author, is the book critic for NPR’s Fresh Air, a professor of literature at Georgetown University, and winner of the Edgar Award for Criticism, so we can assume she knows of what she writes. The Book Club takes a summer break during July and August, and resumes meetings on Thursday, September 17th. At this meeting we will have a visiting author, Jerry Barksdale, who will discuss his book “The Fuhrer Docu-ment,” a story set in
our area. This moderate size paperback is an ex-cellent book to read over the long, hot summer. A review of the book will be in the next Cliff Notes – have a good summer read!
If you are a Ledges’ member interested in joining the Martinis and Manuscripts Book Club and participating in our interesting and fun monthly book reviews, please contact Bob Westerfeldt at 256-534-1269 or [email protected] to answer any of your questions and to get your name on the list to receive notifications of the meetings and the books to be covered.
T
20 June | July 2015
I’ve been asked to provide a short member’s perspective on the golf course and the club. I am honored to be given this opportunity to write in the Cliff Notes, and hope to see your perspective here soon.
I’d like to start by saying we have some of the best professionals in the business. Our pro shop is staffed with three class A Professional Golf Association (PGA) pros who know their craft, and willingly share
with anyone who asks a question. We have a merchandise professional in the pro shop who is bringing in great looking apparel and handling warranty or repair issues in record time. This crew is in sync and intent on making our golf game truly worthy of a Ledges experience. I can’t continue without mentioning Jim Howell and his crew. The course is in great shape and ready to play, which is almost a miracle considering the harsh winter followed by weeks of rain. Many of you may know that Jim and his crew were also responsible for the snow and ice removal this year, and did a fantastic job of keeping the roads clear up and down the mountain. We’ve had some great improvements this year on the course with more to come. The turn arounds on number 4 have made it much easier and safer to access the fairway, in addition to preserving the grass from cart traffic. The short course project on the north side of the range is rapidly becoming a reality, the owners' and members' contributions to this effort are posted in the pro shop. Our young golfers program has grown, and we have many talented young men and young ladies. I expect we will see some of them on the tour before too long, so you might want to say hello to the next LPGA or PGA professional when you see them. If you have young golfers or potential golfers, now is the time to get them in to the program and watch them grow. I would be remiss not to mention our clubhouse staff, the smiling faces that greet us before and after our rounds. We have so many well trained and professional people on staff, I can’t mention them all by name here, but I appreciate them all. Our menus have changed, and we have a steak night that is a meal to remember. Chef Jeremy is rocking the kitchen and willing to prepare just about anything (he loves a challenge) - try him. As a member of the Golf Committee, I take our members’ questions or requests to the pros and manage-ment at our meetings. Your suggestions are taken seriously and have yielded improvements, so keep them coming, and talk with the golf committee representatives often. I also receive feedback from the pros about tournaments and golf outings that I try to pass on to members. One recurring theme is we can all help keep our course in great shape by fixing our ball marks and raking the bunkers. I should also mention our second annual Veterans’ Day tournament will be held November 11th this year. We raised $14,000 last year for the Veterans’ Memorial Museum in Huntsville, and this year’s tournament will be even bigger and better. A chili cook-off will be held in conjunction with the tournament, and it’s sure to fill up fast. Be sure to sign up to sponsor a hole or enter the chili cook-off. It is starting to warm up finally, which means the children will be out walking and riding bicycles. The speed limit on the mountain is 15 mph, and no one wants to see a child hurt so please try to keep that in mind. So, my perspective? We have the best Country Club in the state! What’s your perspective?
MEMBER PERSPECTIVESby A.J. Albert
I
THURSDAY NIGHTS LIVE ENTERTAINMENT & SPECIALS | 2015 SCHEDULE
7th Cristina Lynn & Russ Holder75¢ Oysters
14th Bobby Taylor with Juice1/2 Price Apps with Purchase of Entrée
21st Keith Taylor & Roberta Silva3-Course for $30 Pre-Fixe Menu
28th Carla Russell withKosmic Mama25% Off Select Bottles of Wine
MAY 4th Dawn Osborne Trio75¢ Oysters
11th Microwave Dave1/2 Price Apps with Purchase of Entrée
18th Eric Rhodes3-Course for $30 Pre-Fixe Menu
25th Bobby Taylor with Juice25% Off Select Bottles of Wine
JUNE 2ndJamie Hudson75¢ Oysters
9th Shelly Williams1/2 Price Apps with Pur-chase of Entrée
16th Cristina Lynn & Russ Holder3-Course for $30 Pre-Fixe Menu
23rd Alan Little25% Off Select Bottles of Wine
30th Keith Taylor & Roberta Silva$5 Craft Cocktails
JULY
AUG SEPT OCT6thCarla Russell with Kosmic Mama75¢ Oysters
13th Dawn Osborne Trio1/2 Price Apps with Pur-chase of Entrée
20th Shelly Williams3-Course for $30 Pre-Fixe Menu
27thEric Rhodes25% Off Select Bottles of Wine
3rdBobby Taylor with Juice75¢ Oysters
10th Keith Taylor & Roberta Silva1/2 Price Apps with Pur-chase of Entrée
17th Shelly Williams3-Course for $30 Pre-Fixe Menu
24thCristina Lynn & Russ Holder25% Off Select Bottles of Wine
1stAlan Little75¢ Oysters
8th Keith Taylor & Roberta Silva1/2 Price Apps with Purchase of Entrée
15th Carla Russell3-Course for $30Pre-Fixe Menu
22ndEric Rhodes25% Off Select Bottles of Wine
29th Bobby Taylor with Juice$5 Craft Cocktails
1ST THURSDAY75¢ Oysters
2ND THURSDAY1/2 Price Apps with Purchase of Entrée
3RD THURSDAY3-Course for $30 Pre-Fixe Menu
4TH THURSDAY25% Off Select Bottles of Wine
5TH THURSDAY25% Off Select Bottles of Wine
COOKOUT & POOL PARTYSATURDAY | JULY 4TH | 11AM-4PM
4th JulyOF
Join us for a fun-filled weekend celebrating the birth of our nation. DJ Steve Metz will be poolside making sure
the music is hoppin’! There will be games and pool toys for the kids as well as a fantastic menu featured below!
Pickled Deviled Eggs | Watermelon, Mint, and Feta Salad | German Potato Salad | Tangy Coleslaw
Grilled Chicken with Carolina BBQ Sauce | Grilled Andouille with Sweet Peppers and Vidalia OnionsHamburgers with Potato Rolls, and Condiment Bar | Smoky Baked Beans | Nathan’s Mini Hot Dogs
Cheeseburger Sliders
Oreo Cookie Pops | Firecracker Shooters | Red, White, and Blue Cupcakes
Call us at 256-883-0860 to make reservations. (Adults 13+) $17.95++, Children (6-12) $9.95++, Complimentary to Kids 5 & Under | 72-hour Cancellation Policy
BEER DINNER
steak nightt h e l e d g e s
Featured the !!**LAST!!*** Friday of every Month!!!
We’re switching it up! Come enjoy a classic Steakhouse Menu featuring great seafood selections every last Friday of the month! $5 Craft Cocktails and Select Whiskies available. Casual attire (including denim) always welcome in the Club Lounge and
Gentlemen’s Lounge!
ENJOY 25% OFF OUR CELLAR SELECTION WINE LIST
Complimentary babysitting offered with your reservation. Call 256--.883.0860 to reserve a table!!
The Ledges invites you to...
This ladies only event takes place the second Thursday of each month at 6:00pm (unless otherwise noted)! Join us for a fun and relaxing evening of food,
wine and great conversation with
your girlfriends! Enjoy a 3-Course Dinner perfectly paired
with exquisite vin-tages. Open to
all ladies and their guests so bring a friend (or two)!
35++ per person babysitting
available
Call 256-883-0860 for reservations!72-hour Cancellation Policy
W I N EWomen’s
Night BEER DINNER
Thursday, June 25, 6:30pm
Introducing The Ledges EXCLUSIVE Brew
KASTLEDOWN KLOSCH
developed by the experts at Yellowhammer Brewing Company!
menu1st BABY BEETS, WHIPPED FETA, POPCORN SHOOTS, MELON, TOASTED CORIANDERYellowhammer White
2nd DUCK EGG, CHESHIRE PORK PORCHETTA, COLLARD GREEN PESTOYellowhammer Miracle Worker Triple
3rd DIVER SCALLOPS, CORNBREAD PUREE, GREEN STRAWBERRY, SMOKED PEANUTSYellowhammer Rebelllion
4th “ROULADEN” - CREEKSTONE FARMS SKIRT STEAK, PICKLE JUS, HOUSEMADE BACON, HEIR-LOOM POTATOES, MUSTARD BRAISED CABBAGEYellowhammer Lost Highway
5th TALEGGIO CHEESECAKE, PASSIONFRUIT SORBET, SWEET CHILE CARAMELYellowhammer Saison
55++ per person | Babysitting Available72-Hour Cancellation Policy
l e d g e s
Hours of operatioNTuesdayLunch Menu 11:00am-9:00pmFamily Night Buffet 5:30pm-9:00pm
WednesdayLunch Menu 11:00am-7:00pm
ThursdayLunch Menu 11:00am-5:30pmDinner Menu 5:30pm-9:00pm
fridayLunch Menu 11:00am-5:30pmDinner Menu 5:30pm-9:00pm
saTurdayBreakfast Menu 8:00am-11:00amLunch Menu 11:00am-5:30pmDinner Menu 5:30pm-9:00pm
sundayChampagne Brunch 11:00am-2:00pmLunch Menu 11:00am-7:00pm
genTleMen’s lounge & CluB loungeTuesday 10:00am-9:00pmWednesday 10:00am-7:00pmThursday 10:00am-9:00pmFriday 10:00am-9:00pmSaturday 8:00am-9:00pmSunday 9:00am-5:00pm
golf Course & pro-shop openTuesday-Friday 8:00am-DarkSaturday 8:00am-DarkSunday 8:00am-Dark
adMinisTraTive offiCesMonday-Friday 9:00am-5:00pm
fiTness CenTer open daily 24/7
Turn & poolTuesday-Sunday10:00aM To 8:00pM(Lifeguards on Duty weekends only. Swim at your own risk during the week.)
CluB & Course Closed on Mondays
DireCtoryJiM ausley
Chief operaTing offiCer
Terry WilBanks, Director of [email protected]
leigh ann evans, Club [email protected]
harold sMiTh,Director of Food & [email protected]
arlene Zanlunghi,Event [email protected]
eliZaBeTh oldaCre,Director of [email protected]
roB Clark,Director of [email protected]: 256-883-4191
JiM hoWell, Golf Course [email protected]
The ledges guard house 256-883-1901 [email protected]
for reservaTions or general inquiries Call 256-883-0860 or eMail us aT [email protected]
32 Castle Down DriveHuntsville, AL 35802www.theledges.com