Around the Table – November 15, 2019

FOOD PRESERVING

It’s no secret that we like to celebrate the start of fall by planning seasonal parties to host, tailgates we can conquer and beautiful weeknight dinners we can create. But there was time when people didn’t utilize the crisp nights to throw oysters under the burlap or boil shrimp by a fire. They used the fall season to gather, hunt and store food for the upcoming cooler months.
 
Canning is a relatively recent development in the long history of food preservation. Humans have dried, salted and fermented foods since before recorded history. But preserving food by heat-treating and then sealing it in airtight containers didn’t come along until the late 18th century. In 1795 a reward was offered for whoever could develop a safe, reliable food preservation method for the traveling army. Fast forward to today, and I am still amazed by all the various methods of canning, smoking and preserving food items for later compulsion and sustainability. I appreciate all efforts to preserve foods and resources, especially if it honors the work and passion of those who plant, grow, raise, catch and cultivate foods for our tables.
CANNING FAVORITE
As a self-proclaimed condiment hoarder, of course I own (or have tasted) every pickle, jam, preserve or sauce available, pickled items have become an important condiment to me and I incorporate this flavor where I can.
Basic Cold Pickle Recipe:
  • Combine in a small saucepan
  • ¾ C Rice Wine Vinegar
  • ¼ C Water
  • ¼ C Sugar
  • 1 T Kosher Salt
  • Heat everything to dissolve the salt and sugar
  • Pour over thin-sliced cucumbers, peppers, onions or cabbage
  • Cover tightly and refrigerate for a day
  • Use as a condiment or snack
  • Add seasoning as you wish; a bay leaf, thyme sprig, teaspoon of dried mustard seed. Be adventurous…
    SPEAKING OF…..As mentioned above, this is a great time of the year time for shellfish, shrimp, oysters, and crab. Expect to see these items as we cycle them into our fall and holiday menus.
As always thank you for your adventurous outlook!
 
—Chef Robert

The Land Between Two Rivers – as seen in Executive Golfer

The inaugural U.S. Senior Men’s Amateur Championship was held in 1955.  This year, 2,466 competitors, age 55 and up, at 49 sites, played for the right to compete at Old Chatham Golf Club in North Carolina. Duke Delcher and Kevin King, both members at Colleton River Club, made the field of 156 players, and earned the right to trek north.

Read the November Executive Golfer article to learn more!

Kent’s Korner – October 29, 2019

Queen of the South

Whether you are a longtime resident or new to the Lowcountry, take a moment
to appreciate the beautiful camellias that are beginning to bloom throughout the
community. Camellias are members of the tea family, Theaceae. While there are
two members of the family that are native to Beaufort County, fragrant Camellia
japonica were originally brought to South Carolina from China and Japan by
wealthy families who used them to adorn their formal gardens. Today, due to
hybridization, there are thousands of varieties of both Camellia japonica
and Camellia sasanqua to choose from.

When selecting a planting site for camellias, choose an area in filtered sun, with
adequate air movement, and good drainage. Camellias are best used as feature
plants rather than in a cramped foundation planting. Generally, smaller leafed
Camellia sasanqua will tolerate more sun than Camellia japonica, which exhibit
symptoms of leaf scorch if exposed to direct sun. Both species prefer moist but
not constantly wet conditions. In the sandy Lowcountry soils, these shallow
rooted shrubs benefit from the addition of compost at planting and normal break
down of leaf litter to enrich the soil. Selecting an appropriate planting site and
adhering to good cultural practices helps promote healthy plants that are less
prone to insect and disease problems. Happy camellias pay gardeners dividends
with vibrant winter blossom displays while many shrubs are dormant. If you are
interested in these shrubs, there are samples of seven different varieties planted
at the Camellia Garden across from the community dock.

Camellia sasanqua ‘Cleopatra’

Congratulations!!

Colleton River Club’s Men’s 40 and over 8.5 combo team won the South Carolina State Championship this past weekend.  This is the first Colleton River Club team to ever win a state championship in tennis and we are so proud of their hard work.   Colleton members on the team were Jon Boyd (captain, pictured holding championship plaque), Todd Blackwell, and Mike O’Regan (director of Racket Sports).  The team will be heading to Mobile, Alabama in December to represent South Carolina in the Southern Sectional Championships. 

Around The Table – October 18, 2019

TOOLS OF THE TRADE

It’s no secret that in order to cook well, you need three things: fresh ingredients, simple techniques, and a few, high quality tools. As a professional cook you can imagine owning every knife, spoon and gadget there is. The truth is, I am a bona fide gadget fanatic, and at one point or another I’ve had every kitchen instrument you can think of. However, over the years I’ve realized it’s not about the melon ballers, whisks, or chopping appliances, but about having the right tool for the job.

I have been captivated by knifes and kitchen utensils for decades and have enjoyed being a genuine collector of both. High quality, well-made and robust kitchen tools are vital to my day-to-day work, and without them I would be lost. Like anything, having the right equipment makes doing the job that much better. Whether it’s a well-seasoned pan or a casserole dish that’s been passed down through the generations, great kitchenware makes cooking a joy.
 
CHOOSING THE SET – BUY WHAT YOU NEED VS. WANT
A Chef’s knife is the single most important tool in any kitchen and is used in the creation of virtually every dish. A sharp knife means more control and less slippage when you cut, leading to safer, more consistent slices. Plus, cutting with a sharp knife is just more fun! (Don’t try this at home kids).
 
For such an important piece of equipment, it’s worth doing a little sharp research to find a knife you will love to use. In my tenure at Colleton River I’ve received a lot of questions about buying the right kitchen knives, and I’m here to answer your questions.
 
  • What knives should I buy? Buy what you need for the task. If you’re thinking about chopping squash, dicing tomatoes, or slicing a steak – you’ll need to go with the Chef’s knife.
  •  What are considered the best? Forged steel, classic design, German made is a safe bet.
  • Is it true – are Japanese knives the best? Depends on what you want to cut. If you’re thinking fish, you have the right idea!
  • Should I buy a set? I would only buy what you need! I’m lucky, I have an extensive ‘set’. However, my set was assembled over a long period of time. As I progressed, the additions were various slicers, bread knives, butcher and bonging knives. I started with a 8” Cooks knife and a 4” paring knife! My best advice, whichever way you go (a full set, or individual knives), sharpening equipment is a must have for both!

TAKE CARE OF YOUR INVESTMENT

You finally took the plunge and invested in a good knife – or maybe a few good knives. Either way, you’ve spent good money and your blades deserve a storage place that will keep their edges pristine for as long as possible, and nearly as important as buying the right knives is storing them correctly.
 
Tossing knives into a drawer along with other kitchen gadgets and cutlery is a bad idea. Not only is it a fast pass to the emergency room should you grab the business end of a blade when you were actually going for the ice cream scoop, but jostling against other metal objects can damage a knife, causing it to become dull or need of repairs. I am telling you there is a better way to store your knives.
 
  • If you don’t mind counter clutter, a knife block helps keep tools organized, dry and sanitary.
  • If you do use the drawer method, you can purchase an inlay that keeps your blades safe and orderly. If you like this method, try using blade guards – they work wonders and are inexpensive! Personally, I prefer the bamboo blade guards because they absorb moisture!

CLEANING | CARE | HONING

HONING – The point of a knife is, obviously, to cut things. Therefore, the sharper the knife stays, the better it will do its job. Ideally, you should hone your knife every time you use it (every few days is okay, too). Part of my daily tool and knife ritual includes passing the knives over the sharpening steel to hone the edges.
 
CLEANING – During the preparation phase I take time to clean and dry knives while moving from task to task. At the end of preparations, I sanitize all the tools with soapy water, dry thoroughly, and then do another quick pass on the steel before storing for the evening. This ensures the knife is clean, sharp and ready for its next adventure.
 
CARE – Don’t leave it to the air to dry your knives and don’t leave them in your kitchen sink overnight! We talked about this; store your knives properly and you’ll be able to use them again and again!
 
Happy Honing!                                    
-Chef Robert

Around the Table – October 10, 2019

FALL AFFINITIES

When the temperatures drop and the sun starts to fade, I’m in full-on braise mode. To me (and I hope I’m not alone), braising is the ideal method of fall cooking. It’s an easy technique that guarantees flavorful, warming results. Braising is a well-kept kitchen secret that makes heroes out of weekend (or weekday) cooks. There’s no other technique that asks so little yet gives so much back. Sure, braising requires some practice, but the good news is that you’ve probably already done it. If you have ever cooked a pot roast or even operated a crockpot, you have braised. But the beauty of braising comes from what you like to braise, how you develop flavors, and most importantly – the ingredient selections.

FALL BRAISING TECHNIQUES & RED WINE

I think we can all agree that wine is a delicious flavor, rather it’s poured in your preferred glass or used to enhance the taste of your favorite dish. Red wine is an important ingredient of most braised dishes and is a natural enhancement that encourages richness and succulence to the dishes. In my opinion, there’s no such thing as cooking wine and would suggest using table wine in the dishes you prepare. Don’t cook with something you wouldn’t drink!

THE RECIPE – BRAISED BEFF & FALL VEGETABLES

 
Ingredients
  • 1 – 1 ½ pounds of Beef Short Rib, Top Blade or Chuck Flap
  • Oil for searing
  • 1 cup each organic celery, carrot and onion
  • 1 cup dry red wine (we talked about this)
  • 1 generous sprig of fresh thyme
  • Coarse salt and fresh ground black pepper
  • 3 cups veal stock
  • 1 cup veal demi-glace or refined stock
Method
  • Trim away excess fat, if any, season freely with salt & pepper
  • Sear in a hot pan until crisp and develop color, be careful not to burn.
  • Remove to an oven proof pan
  • Add the vegetables and caramelize evenly and deeply, remove/reserve
  • Add the red wine and reduce by half
  • Add the stock and reduce by one third
  • In the oven proof pan, combine the meat, vegetables, reduced liquids and thyme sprig
  • Cover with lid or foil and braise for 1 to 1 ½ hours, at 300F
  • Remove, uncover and test for tenderness. If more time is needed, keep cooking
  • When very tender, remove the meat from the pan, strain the braising jus and return to reduce
  • Taste, reduce slowly, season, skim away any fats, and taste away
 
Enjoy with red wine and good friends!

PROVISIONALLY SPEAKING

We are happy to furnish you with fresh-refined stocks and finished veal demi, if you desire. As part of the our process we keep these items on hand and they may be ordered through the Nicklaus Clubhouse! 

BE ADVENTUROUS

The gloomy fall weather persuades cooks and chefs to think about comfort foods. I want to advise you that during the cooler months you’ll witness a few special dishes, dishes both wholesome and satisfying. To get your appetite going, here’s a few dishes you’ll see this fall season at Colleton; Lamb Neck, the Osso Bucco, and the Short Rib! Any option is sure to cover your comfort food needs!
 
We’ll have the red wine ready!
 
Happy Fall & Happy Braising!
 
—Chef Robert

Bridge Bowl 2019

Colleton River Club was pleased to welcome back the Bridge Bowl Championship.  The Bridge Bowl Tennis Event was started in 2015 as a way for our tennis community to use our love for the game to give back to local charities.  There has always been an underlying “off island” versus “island” rivalry and this rivalry became the format for the Bridge Bowl. Made up of an Island Team and a Mainland Team, the competition consists of a series of doubles round robins between each of the teams culminating in a deciding doubles final between the various levels for the Island and the Mainland. 

Bridge Bowl 2019 championship results-CONGRATS TO THE MAINLAND

M=Mainland I=Island

Men 3.0 

court 1: Hahn/Marcotte (M)

court 2: McShane/Withrow (M)

court 3: Flickinger/Durrin (M)

Women 3.0

court 1: Clark/Katoh (M)

court 2: Couchillon/Faciszewski (M)

court 3: Hahn/Curcio (M)

Men 3.5

court 1: Tolley/Elgass (I)

court 2: Hawk/Lezcano (I)

court 3: Blackwell/Thomas (M)

Women 3.5

court 1: Polites/Todd (M)

court 2: Kelly/Marler (M)

court 3: Li/Crutchley (I)

Men 4.0

court 1: Bensch/Cannarozzi (M)

court 2: Meeder/Nitz (M)

court 3: De la Cruz/Villalon (I)

Women 4.0

court 1: Bradsaw/Childers (M)

court 2: Castricone/Bautista (I)

court 3: Barlett/Picano (I)

Men 4.5

court 1: Keller/Robertson (M)

court 2: Child/Frangos (I)

court 3: Stone/Torres (M)

Women 4.5

court 1: Cambron/Meeder (M)

court 2: Gillis/Pollizer (I)

court 3: Archibald/Fisher (I)

Open Men (4.5 plus players.  Basically the pros)

Wuller/Leal (I)

Open Women

Webb/Wiren (M)

Open Mixed

O’Regan/Webb (M)

Kent’s Korner – Water Wisely for Dew Removal

Oftentimes, I get asked, what time is the best time to irrigate a lawn. Normally, it is best to begin irrigation cycles in the early morning hours and target the water to be completed before 8 am, when the natural drying process is underway. Watering your lawn in this manner helps decrease the wet period of the turf and is a good first step in suppressing disease. Dew begins setting after sunset and dissipates in the morning as the sun rises. Dew is a combination of condensation and guttation (excretions of sap) water from the turf’s respiration. This plant exudate is full of natural juices that combine with normal condensation to create an ideal environment for disease. Planning your irrigation to help wash guttation water off the turf and interrupt the dew period is a good way to improve your lawn.
 
We follow these same watering principles on both courses to help reduce disease. In addition to good watering practices, you may notice our teams periodically dragging a hose down the course fairways with maintenance carts in the mornings. This process is done on days we are not mowing the fairways to remove the dew from the grass blades and promote quicker drying. Knocking the dew down not only helps keep our member’s feet dry, it also improves ball roll and aids in disease prevention. Reducing the wet period and promoting drying is an important part of interrupting the pathogen’s life cycles, minimizing disease, and promoting healthy turf. Hope to see you on the courses.

Dragging fairways to promote drying

Colleton Cares – Pass It Along

The annual Pass It Along event, hosted by our gracious members and organized by Mrs. Gelinas, will be held on Thursday, November 14th from 11am-3pm at the Dye Maintenance Facility.

For those that are not familiar with this event, this is basically a free yard sale for our employees. Each employee will be assigned a designated time to “shop” at the yard sale and all of the items are donated by the members. Please note the following:

  1. This event is for hourly Colleton River employees only
  2. All managers will be expected to help with this event at some point throughout the day- assignments coming soon…
  3. Salaried employees will have an opportunity to shop after all hourly employees have shopped
  4. Regular temp workers who work at Colleton River on a regular basis will be invited to shop at the end of the event
    1. Managers- please provide me with a list of these names no later than Friday, October 18th
  5. Names will be drawn and designated shopping times will be announced prior to the date of the event
  6. No family members allowed
  7. Bags will not be provided by Colleton River

More information to come as we get closer to the date!

L3’s Fall Into Fashion

And “Fall into Fashion” we did!  L3 members, dressed in fashionista attire, totally experienced the energy and excitement of a high-end glamorous fashion show on Thursday, September 19th!  Just as if it were in NYC, Glitz  Glamour were everywhere!  Upon entering the ballroom, guests were greeted with a glass of prosecco topped with a raspberry and immediately immersed in a palette of blush, rose, cream and chocolate with gold highlights.  Striking Chinese lanterns surrounded by “tissue paper poofs” were suspended from chandeliers…..tables, adorned in cream and rose linens, each unique and named for designers Versace, Ferragamo, Chanel, Valentino and more….statuesque couture mannequins, dressed in tulle, lace and jewels, stood proudly on each table, perched on beveled mirrors surrounded by rose petals, glimmering jewels and glowing candles of varying sizes…..mini gold purse compact mirrors placed at each guest’s seat.

While sipping on cocktails and nibbling on passed appetizers, L3 guests perused the “Pop Up Shops” in the back of the Ballroom, which included J. McLaughlin, Gigi’s Boutique, Littlefish Boateak  and The Nicklaus Shop.  Racks of trendy and seasonal apparel….tables of handbags, scarves, sweaters, jewelry…..  Pull out your credit cards Ladies and “Shop til Ya Drop”!

The menu consisted of Fall Pear Salad, Beef Tenderloin Medallions and Chive Roasted Baby Vegetables.  While guests enjoyed a scrumptious dessert of Flourless Chocolate Cake topped cream & raspberries, the featured attraction kicked off!  Models strutted the runway showing off trendy and seasonal apparel to die for!  This year’s Fall Fashion Walk included:

  • “Wine Dinner at the Nick” – Marilyn McNulty/J. McLaughlin
  • “Girls Night out in Bluffton” – Debi Incandela/Gigi’s Boutique
  • “She Travels First Class” – Jennifer Hodges/The Nicklaus Shop
  • “Polo Match at Rose Hill” – Kim Campbell/ J. McLaughlin
  • “Dancing at Ruby Lee’s” – Kaylynn Caldwell/ Gigi’s Boutique
  • “Ladies Member Guest” – Chris Marlowe/ The Nicklaus Shop

Many thanks to host Gail Graham and her team, including Louise Dickson, Kaylynn Caldwell, Kathy Bryant, Angelia Hopkins and Debbie King!  And a special thank you to our handsome bartenders John Graham, Sam Hodges and Steve Dickson!  Cheers to a memorable evening of glitz, glamour and total fun – check it out below!   Vogue Vogue Vogue…..

Save the date for our next event, The Holiday Party Thursday, December 5th !