Black Diamond Ranch Newsletter October 2013

October 2013

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

[email protected]

Matt DiMasEDirector of Golf Course Maintenance

[email protected]

PEggy glEasonAccounting

[email protected]

RoB KingDirector of [email protected]

352-453-5454

MaRy naPolitanoFitness Center

[email protected]

BRaD t. REiDClub Manager

[email protected]

BRyan RichaRDDirector of Golf

[email protected]

JEnniFER stauFFPOA Manager

[email protected]

KEnnEth tuFoExecutive Chef

[email protected]

Dear Black Diamond Members: Another summer is almost in our rear view mirror. Each morning it is just a little cooler and the days are a bit shorter. Matt and his crew have been working very hard on the golf courses and they are really in terrific shape. We still need to address some of the periphery areas, but overall, tees, fairways and greens are extraordinarily nice. I am happy to introduce our new Director of Instruction for Black Diamond, Jeff Seavey. He is currently the Director of Instruction at the Samoset Resort in Rockport, Maine and has been in this position since 2003. Jeff will arrive at Black Diamond the first part of October. He was named the Maine PGA Teacher of the Year in 2010 and was also the Lead Instructor for the Samoset Resort ESPN Golf Schools . Jeff teaches to all skill levels of golfers and offers instruction to men, women, juniors, beginners, and advanced players. As a player, Jeff has competed at the highest levels, playing in 6 of the last 8 Professional National Championships. He has qualified and played in the 2003 PGA Tour Duetsch Bank Open at the TPC of Boston. He has played in over 300 mini tour events. He currently holds 4 course records in Maine & Florida. We look forward to Jeff joining our golf staff at Black Diamond. I would also like to invite you to look at our new website for Black Diamond. It truly showcases the community, the club and the real estate available. Please take a look at it and let us know what you think. As you know, we recently introduced a new membership plan that features a $25,000 initiation fee. We believe that this will be a key driver in bringing new members and families to the community. As part of the effort to bring in new members, we are offering the incentive of a paid trip to The Golf Club at Dove Mountain and the Ritz Carlton in Tucson for the referring member and spouse and the new member and spouse. Please see me about any questions you may have. Finally, we are all extremely excited to announce that Kerry Rosselet has rejoined our team and will be leading our sales efforts for new memberships. She is employed by Pipeline, a marketing company that we retained that specializes in private club memberships. Kerry is the consummate professional and is one of the most passionate people about Black Diamond. Please welcome Kerry back to the club! I look forward to seeing you all soon!

A Message fromDoug Egly, General Manager

Save the DateBoutique Noel returns to

Black Diamond after a two year hiatus on Sunday, November 17th

from 3 to 7 P.M. in the Clubhouse.Many of your past favorite stores will be represented along

with a few new ones. Lets make this event a success by shopping your Christmas list. End the enjoyable

afternoon with dinner at the Club. More information will be available next month.

Good Afternoon Members: Fall is finally upon us. What does that mean for golf course maintenance? This time of year we will be preparing the golf courses for overseed. There has been a lot of speculation on what we are and are not overseeding, and I would like to inform everyone that we will not be overseeding any greens on any golf course. On the Quarry Course we will be overseeding all tees, fairways, collars, approaches, and rough. On the Ranch Course we will be overseeding all tees, fairways, collars, and approaches. We will not be overseeding the rough on the Ranch Course. On the Highlands Course we will be overseeding all tees, fairways, collars, and approaches. We will notbe overseeding the rough on the Highlands Course either. At Diamond Dunes we are only overseeding the tees. By not overseeding greens I feel the pros severely outweigh the cons. All greens will be more consistent this winter while providing a better putting surface. By not overseeding greens we are eliminating anytransition issues. What are the cons? Depending on temperature the color of the greens could turn to a purple/green tint butthe playability will not be affected. Ball mark and recovery time could be hindered depending on temperatures as well, but agronomically we can offset some of the colder temperatures. I look forward to seeing everyone out on the courses.

A Message from Matt DiMaseDirector of Golf Course Maintenance

I cannot believe it is already October, it is almost time for all of the northerners to return and the activity around here is about to pick up in a BIG way . Exciting times! I would like to take this opportunity to REMIND everyone of the importance of making reservations when you plan on attending dinner at The Clubhouse. For any club to be successful, member support and usage is critical. Our goal is to enhance your experiences while you are here at the club and provide you with a consistently high level of service in every area ... every day!

As activity levels increase, it is important to make reservations. Whether it is to play golf or to join us for evening dining, staffing levels and the quality of your club experience depend on the reservation system. Please help us serve you better by making reservations .

This month we are having another Wine Dinner on October 24th. I am excited to let everyone know that we will be featuring Masion Louis Latour this month and that I have Danielle Bretschnieder returning. Danielle actually just returned from her educational trip to Beaune, France so I am anxious to hear some of her stories as I went on the same trip in 2004. Lets hope she brings some pictures! I have a feeling we may sellout on this dinner with activity picking up so please be sure to mark your calendar and make your reservation so you dont miss out on this extra special French Burgundian Wine Dinner. I am certain it is one that will raise the bar yet again!

See you at The Clubhouse !

A Message from Brad T. Reid, Club Manager

Black

Diamond

Lad

ies Golf Ass

ocia

tion

MARK YOUR CALENDARS!

BDLGA OCTOBER LADIES DAY GAMES(Some games may be switched to different

days because of course selection)

OCTOBER 1, 2013Highlands-Ranch Back

Team Game - Point Quota

OCTOBER 8, 2013Full Ranch

Team Game: Sixes - 3 balls holes 1-6,

2 on 7-12,1 on 13-18

OCTOBER 15, 2013Highlands-Ranch FrontIndividual- Skins game

OCTOBER 22, 2013Full Ranch

Team Game: Beat the Presidents

OCTOBER 29, 2013Full Quarry

Team Game: Presidents Choice

HappeningsA Note from... Jane Smart, President

I cant believe its the end of October already. Nancy Carey has been working hard to get ready to become our next BDLGA President on November 1st. The transition will be smooth. I have had a wonderful year as your President, but could not have done this without the help and support of so many. Thanks to the 130 ladies who joined BDLGA and kept coming to play golf on Tuesdays. Thanks to Bryan and Bill for helping us to set tee times and trying to ensure that people played with as many different partners as possible. Thanks to Doug for his support for our organization. Thanks to others in the Golf Shop, the starters, Matt, the grounds crew, Brad, our chef and the dining room staff.Thanks to Past Presidents who have been so helpful as questions have arisen. Thanks to tournament chairpersons and their committees Brenda Belford, Toni Mitchell, Betty Siano, Susan Savard, Barbara Smith, Dorothy Brice, and Susan Nanni. Thanks to the General Board and their committees. They gave an inordinate amount of time to our organization. Chairpersons were Clair Rodes, LuAnne Dimetrick, Linda Williams, Arlene Arndt, Pam Kelly, Connie Hammontree, Cathy Cipolla, Faeth Houle, Joan Beasley, Vicky Marinelli and past president, Marie Salvio.Thanks to the Executive Committee, Nancy Carey, Vice-President, Diane Collick,Treasurer, Pam Ford, Secretary, and Charlotte McKim and Margo Grodsky, Tournament Chair. They were always on call and ready to assist in any way needed. These women never said, No I cant . . .. They always found best ways to make things work for BDLGA. Thank you for giving me the opportunity to be your President. Personally, I have made many new friends, learned a lot and have loved this responsibility. Black Diamond has the most wonderful group of women you could ever find!

The BDLGA fooD Drive

Sept.-Dec.(Daystar)There is a hamper in theLadies Lounge to receive non-perishabledonations.

Golf outside the Gates

check bulletin board or BDLGA section of website for details

autumn fantasy monday 10/7

ocala national

early Bird tournament thursday 10/24 and friday 10/25

Palma Ceia

harvest invitational monday 11/4 and tuesday 11/5

Citrus hills

turkey shootout tuesday 11/12

Country Club of ocala

the tradition January 27th and 28thCountry Club of ocala

BDLGA GENERAL MEETING OCTOBER 29, 2013

Notice of proposed BDLGA By-Laws revisions has been

posted on our bulletin board.

Voting on these revisions will take place at the

BDLGA General Meeting on October 29, 2013.

A two-thirds vote of assembled members at the meeting is required to pass these revisions.

Black Diamond FoundationFights Hunger with the

Community Food Bank of Citrus County

One of the newest organizations supported by the Black Diamond Foundation is the Community Food Bank of Citrus County. After many years of planning and fund raising, the Community Food Bank openedits doors in January 2013, with the mission of acquiring and distributing nutritious quality food to pantries, soup kitchens, and shelters within Citrus County.

After visiting the new facility in April 2013, and noting its positive community impact, the Black Diamond Foundation Board unanimously approved a grant of $15,000 to help the Community Food Bank fighthunger in Citrus County.

The Community Food Bank collects, sorts, and prepares food for distribution that is gathered from area grocery stores, Feeding America Tampa Bay, and other donation sources. Currently the Food Bankdistributes food to 32 agencies and Faith Based Ministries here in Citrus County. In the seven months since opening, it has gone from nothing to distributing over 75,000 pounds of food per month.

The Community Food Bank is a redistribution organization of Feeding America Tampa Bay and while some of the food does come from them, the majority is collected daily from area grocery stores. Each morning Tom Chancey, the Executive Director of the Food Bank, drives the refrigerated truck to area stores and loads up the food being donated. Upon his return to the food bank, volunteers sort and prepare the food for distribution. At the end of each day, the food not distributed is donated to local farmers to feed their livestock.

By Charlotte McKim

The agencies that are served in Citrus County have been inspected and approved by Feeding America Tampa Bay. One of the goals of the Community Food Bank is to be able to do these inspections themselves.

This would speed up the process, and greatly help get the food to where it is needed most. And, we all know the need is great. Fully 17% of Citrus County residents are living below the Federal poverty level. Child poverty in the county is at 33%, versus the national average of 22%. In addition, 66% of the elementary school students in the county receive free or reduced price lunches.

Together with their volunteers and donors, the Community Food Bank is promoting public awareness, inspiring community involvement, and striving to end hunger and nourish hope for those in need of support. Although the Food Bank currently has 30 volunteers, more are needed.

If you are interested in giving your time toMake a Difference and support this worthy cause, please

contact the food bank at (352) 628-FOOD (3663) or visit their website athttp://communityfoodbankofcitruscounty.org

O c t o b e r C a l e n d a r o f E v e n t s

23

30

14

21

16

6

2827

25CLuB CLOsED 3pM

7

22

29

Ladies Day

Ladies Day

15

A la Carte5:30 7:30 pm

Reservations Required



8





10

Reading & Discussion Group

4:00 pm

MeMbers

Mahjong 12:00 pm

CLuB CLOsED

Mahjong 12:00 pm

CLuB CLOsED

Mahjong 12:00 pm

CLuB CLOsED

Mahjong 12:00 pm

CLuB CLOsED

SLIDE BOTTOM GIN 6:30PM

DuPLIcaTE BrIDGE - 6:30PM

DuPLIcaTE BrIDGE - 6:30PM

KNITTErS & craFTErS10aM - 12 NOON



KNITTErS & craFTErS

10aM - 12 NOON


11

4

18

9BrIDGE - 9:00aM

BrIDGE - 9:00aM

BrIDGE - 9:00aM

17

No Dinner Service

BRUnch9 am - 3 pm

BRUnch9 am - 3 pm

No Dinner Service

No Dinner Service

No Dinner Service

No Dinner Service

19

Please help us to ensure that your dining experience is satisfactory by making reservations in advance for

all evening dinner service. Our staffing is based on your reservations.

Thank you in advance for your cooperation.

31

Italian Buffet 5:30-7:30 pm

October Fest 5:30-7:30 pm

Asian Buffet 5:30-7:30 pm

Breast Cancer NightA la Carte

Entertainment 5:30-7:30 pm

Ladies Day

Ladies Day

12

26



KFC Chicken

A la Carte5:30 7:30 pmSpecial: Prime Rib




Turkey Buffet Night

5:30 7:30 pm

LUnch11 am - 3 pm

LUnch11 am - 3 pm

LUnch11 am - 3 pm

LUnch11 am - 3 pm

LUnch11 am - 3 pm

BrIDGE 9:00aM

20

51LUnch

11 am - 3 pm

No Dinner Service

32

Chefs Cooking Class- 3 PM

bingo nightBuffet

5:30-7:30 pmGame Starts

6:30 pm

13

TriviaBuffet

5:30-7:30 pmGame Starts

6:30 pm

Lunch Schedule

Tuesday - Saturday11 am - 3 pm

Ladies Day



BRUnch9 am - 3 pm

BRUnch9 am - 3 pm Wine Dinner6:00 pm

24

Monster DayGolf

Tournament

Read

ing &

D

iscuss

ion G

roup OnThursday,Oct.17ththebookinggroupwilldiscuss

A Land More Kind Than HomebyWileyCash.Thisisasouthern saga of a small North Carolina town where a minister hasbroughthealingtoachurch.Thechurchswindowshavebeencoveredinnewspaper,whichimmediatelyforeshadowsdarksecretswithin.WiththehealingministercomesevilandA Land More Kind Than Homeistheaccountofhowthatevileffectsonefamilyinparticular. ThebookwewillbediscussinginNovemberisBilly Lynns Long Half Time Walk by ben fountain. FormoreinformationcontactFaethHoule.

Hours of Operation

Driving RangeMonday Saturday: 7:00 am 5:00 pmSunday: 7:30 am 4:00 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 pmLunch:Tuesday Saturday: 11:00 am 3:00 pmDinner: See Calendar Take-Out Window:Tuesday Sunday: 11:00 am 3:00 pm

Mens LoungeTuesday Friday:12:00 noon closeSaturday: 12:00 noon 4:00 pm

HappeningsRecipe of the Month - Chef KennyBanana Cream Pie Rum pastry cream:500 gr milk vanilla bean (scraped)6 yolks125 gr sugar45 gr cornstarch50 gr butter4 gelatin sheets (bloomed)45 gr rum (Meyers)

In a pot, place the milk and vanilla bean and bring to a boil. In a bowl, mix the yolks, sugar and cornstarch and pour over the hot milk, strain and return to the stove over a medium high heat stirring constantly using a whisk until a very thick consistency and the cornstarch is completely cooked. About 4 minutes. Remove from the heat and whisk in the gelatin and butter until well dissolved. Add rum. Let it cool down completely in the fridge and whisk again using the KitchenAid to smooth it out and have some air on it.

Crust for 1 pie:1 cup graham cracker crumbs90 gr soft butter3 tablespoons sugar teaspoon salt

In the KitchenAid with the paddle attachment, mix everything until well combined (like a paste consistency). Press the mixture down to the ring mold to make sure it gets the entire bottom and the sides and bake at 325 F for 8 minutes. Let it cool down at room temperature.

Chocolate Ganage:2.6 oz chocolate bittersweet1 oz milk chocolate1/3 cup plus 1 tablespoon heavy cream

Heat up the heavy cream and pour over the chocolates to melt them, stir with a spatula to make sure all is completely dissolved, keep at room temperature.

Banana paste: cup butter cup light brown sugar5 ripe bananas cut into slices cup dark rum (Meyers) cup banana extract (brand mec 3, from paris gourmet)2 teaspoons lemon juice

In a saut pan, place the butter and sugar and saut until the butter is completely dissolved, add bananas and saut until very tender and falling apart, add rum and keep cooking until a thick consistency. Remove from the stove and add the lemon juice and the banana extract. Puree everything until a very thick and paste consistency. Place it into a bowl and put some plastic on top to avoid any skin.

Whip cream:2 cups heavy cream3 Tablespoons powder sugar1 tablespoons rum (Meyers)

Whip everything in the kitchen aid until hard peaks.

1st Place:BDRP: $98.00

Jim & Dona WoodSteve & Fran Johnson

John Bourdeaux & Gayle WilderCharlotter McKim

2nd Place: WolfPack: $68.60

Eric & Carol Hirsch and GuestMark Wolfman, Marie Salvio & Guest

Randy Deskin & Arlene Adoff

3rd Place: no it alls: $29.40

Elizabeth BlickJohn & Linda Williams

Walt & Marge RizziMarge Rennick

Richard & Nancy CareyRuss & Judy Delaney

Trivia NighT WiNNers 9-5-13

To assemble: Brush the crust liberally with the ganage in order to cover it completely on the bottom and the sides. Refrigerate for 5 minutes so the ganage is set, place the banana paste on top of the ganage about inch up and then the pastry cream another inch, refrigerate for about 5 minutes and place the whip cream on top. Decorate with chocolate shavings. Keep in the refrigerator.

Black Diamond Ranch Newsletter October 2013

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