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 !

Around the Table – September 20, 2019

THE BEST SHRIMP TACOS

To quote Forest Gump (which I could for hours), “shrimpin’ is tough!” We are lucky enough to live in an area where fresh and local shrimp is just down the street. Next time you’re in Old Town, don’t be afraid to pick up a just caught, hyperlocal Carolina White at the Bluffton Oyster Factory. Now you’re one step closer to making the best shrimp tacos.
 
Think of a delicious spice loaded shrimp tucked in between layers of flavor. It’s almost hard to talk about these tacos, that’s how much I love them. But here it goes…
 
LETS GET STARTED
This is a simple recipe but it calls for some specific items:
 
  • Walkerswood Traditional Jamaican Jerk Seasoning – hot and spicy. But please, don’t let the hot and spicy scare you away! Although there is some heat, this paste is savory and will be used as a marinade base which you will then pair with other ingredients to give it the perfect balance. Okay, I’m getting carried away already.
  • Shrimp – hyperlocal Carolina Shrimp, to be exact.
  • A pack of 8 – 10” bamboo skewers (these are in your pantry, right?)

 

 

THE RECIPE

Marinating the Shrimp
  • 1Lb Fresh, large shrimp peeled and deveined
  • 1T Jerk paste
  • 1T Olive oil
  • 1T Juice of 1 lime
  • Salt and pepper to taste
Next…
  • Prepare the shrimp and the marinade and combine for 1 hour in the refrigerator
  • Thread onto 2 – 3 sturdy bamboo skewers and grill
 
The Aioli
  • 2T Dukes mayonnaise
  • 1T Jerk paste
  • 1T Sriracha
  • 1T Juice of one lime
  • Salt & pepper to taste
Next…
  • Whisk together thoroughly
  • Season & taste
  • Refrigerate for an hour

 

 

TIPS

  • Prepare your taco garnishes
  • Simmer yellow rice or vegetarian refried beans
  • Grill your shrimp skewers with a cocktail of choice 

FINAL TOUCHES

I realize taco garnishes can be very personal. Here at Colleton we subscribe to the following:
  • Thinly sliced green cabbage, splashed with a little olive oil and salt
  • Finely sliced red radish (you’re in luck – they are beautiful right now)
  • Six-inch white corn tortillas, served warm (of course).

Enjoy the cooler weather and support the local shrimper!
 
—Chef Robert

 

Kent’s Korner – Seasonal Changes

As summer comes to an end, Steve Tennant and the Colleton River Club Community Grounds team begin to plan the major flower change-out at the front entrance, clubhouses, and key beds throughout the community. The summer annuals that enjoyed the heat and humidity of the Lowcountry get replaced with cold hardy species including: Cyclamen, Delphinium, Dianthus, Cabbage, Kale, Mustard, Pansies, Snapdragons, Irish Moss, Stock, Calendula, and Foxglove. The seasonal change-out encompasses over 15,000 square feet of bed space and provides a splash of color, unique texture, and added interest against the natural background that defines Colleton River Club. For members interested in rescuing and repurposing the plants we utilize as summer annuals, the Hibiscus, Oyster Plant, Duranta, Coleus and Pentas will be available on a first come, first served basis at the Nicklaus maintenance area toward the end of October. We won’t be providing prolonged care to these plants, so act fast to keep them looking good in the garden. We hope you enjoy the interesting annual displays throughout the community this fall. 

We love receiving notes like this one from community organizations we are able to assist through Operation Colleton River!  

Kent’s Korner – Prepping the Practice Tees

Since converting the fairways, tees, and approaches on both courses to Celebration bermudagrass, Colleton River Club has long forgotten the evils associated with overseeding. Abandoning overseeding of the playing surfaces eliminates the disturbance created during fall seed establishment and the problems associated with the overseed removal and spring transition. In lieu of the rye grass overseed, we will again utilize micro-nutrients, turf pigments, and colorants to maintain the turf’s rich green color.  Under normal dry weather, we expect both golf courses to provide good playing conditions throughout the golf season and winter months. Please continue to disperse traffic and keep carts a minimum of twenty yards from the green surfaces. We will utilize ropes and stakes as necessary and will monitor the cart policy based on weather.
To help manage focused practice patterns, we will continue to overseed the range tees on both courses. The front practice tees on the Nicklaus Course and Dye Course will be overseeded on September 23rd and 24th respectively. Following two weeks of establishment, we will rotate practice to the artificial mats for one week and overseed the back tees during the normal course closures, October 7th and 8th. We fully expect to utilize the tees for the Fall Member Guest October 9th – 12th. We appreciate your understanding as we complete this necessary process.

Overseed is a necessary evil for the practice tees

Around The Table – September 12, 2019

GUIDE TO SELECTING AND STORING PRODUCE
We’ve all been there, opening the fridge to find your fruits and vegetables have spoiled is not only frustrating, it’s like tossing your food budget into the compost pile. Learning how to select and store fresh produce will help you increase shelf life, so you can enjoy them longer.
 
There are no real secret tips when selecting fresh produce. Peel back the corn husk, pick the yellowest lemon, and with a satiny yellow skin and a rosy blush, it looks like the perfect peach, but how will they taste once you get them home? Choosing fresh and flavorful produce can sometimes be your greatest challenge in the supermarket. But, maybe we can help.
 
SELECTING GUIDELINES
Sure, everyone has tips and tricks for picking the right melon or apple, but there are few general guidelines to follow to ensure you get the freshest produce possible.
 
FOLLOW THE SEASONS
Probably one of the most important tips for finding great-tasting produce is to buy in season, when possible. Here’s a guide to when certain fruits and veggies are at their peak:
  • Summer – apricots, blueberries, cherries, eggplant, fresh herbs, green beans, hot peppers, melon, okra, peaches, plums, sweet corn, sweet peppers, tomatoes, zucchini
  • Fall – apples, broccoli, Brussels sprouts, cauliflower, collards, grapes, kale, pears, persimmons, pumpkins, winter squash, yams
  • Winter – beets, cabbage, carrots, citrus fruits, daikon radishes, onions, rutabagas, turnips, winter squash
  • Spring – asparagus, blackberries, green onions, leeks, lettuces, new potatoes, peas, red radishes, rhubarb, spinach, strawberries, watercress

KNOW YOUR VENDOR

With modern farming, processing and delivery, many vendors can put produce out for sale within a day or two after it’s picked. Ask the produce manager or vendor for delivery days or when the food was harvested so you can get to your favorite produce before quality declines. We all have our favorite trusted stores, so there’s nothing wrong with getting to know the people who work there. Ask them produce questions after all they are trained to help! 

BE A PRODUCE SNOB

If it doesn’t look and smell great, don’t buy it. Use your senses. Contrary to some consumer practices, thumping or shaking a melon does not indicate ripeness. Instead, feel or touch a product. In general, produce that’s too soft is too ripe; if it’s too hard, it’s not ripe enough. Try the sniff test, too. With certain fruits, like peaches and melons, a strong scent means they’re ripening nicely. Don’t just take produce because it’s there. Take the time to find the BEST available produce.

BUY ONLY WHAT YOU NEED

This one is simple. When we cook, we generally prepare more than we need. The best guideline we can provide is to buy in smaller amounts. You’ll have less to cook with, but also less waste. Avoid sales for the sake of the sale. This way you’re not cooking with tired produce, or tossing out the expired.

USE IT UP

After you’ve become close acquaintances with your produce manager or vendor, you’ve touched and sniffed all the produce at the supermarket, don’t forget to cook what you bought. Eat the fresh produce when it’s fresh!

WASHING & DRYING

Okay, it’s time to eat, finally. Even if the produce seems clean, always wash under it cool running water and shake dry – especially the herbs! Always spin – rinse lettuces. Even if the package claims to be tripled rinsed, it can’t hurt to rinse again. 

STORING TIPS

You bring home fresh fruits and vegetables, stash them in the refrigerator and then wonder what happened to make them shrivel, rot or go limp a few days later. Much of the time, the culprit is the way you’re storing them.
 
There are few things I hold in higher regard than how to care and properly store produce. At work, the chefs and cooks know I’m adamant about proper storage. To me it’s the key to great taste and quality – and it protects costs.
 
  • Protect produce from the cold – use paper towels to line the plastic disposable food containers after rinsing and wrap loosely to protect foods from the refrigerator temperature. Use the produce drawers, they sometimes have humidity controls
  • Fruits & Vegetables don’t play well together and should be stored in different locations
  • Don’t clean produce until you’re ready to use it. Washing fruits or vegetables before storing them make them more likely to spoil

COLLETON RIVER PRODUCE

At Colleton we have strict purchasing specifications and when it comes time to chose the produce, we abide by every guideline. We touch, smell, squeeze, weigh, check the skin & leaves and examine the color of every single piece of produce that comes in the door.
 
In fact, produce is hand selected for Colleton River. We work with prodigious local vendors who know our preferences. We also visit the warehouse to inspect the quality of the produce. All in all, we know that choosing the right produce is important. 
 
Keep it fresh, take care and enjoy!
-Chef Robert