Ladies Love Libations Kakuteru & Karaoke!

Hello Ladies!

“Ayeayeaye!! It was a blast…. everyone was up on their feet dancing and singing away!! It’s still being talked about in Colleton!” Just one of the countless comments overheard in regards to Thursday’s L3 event; Kakuteru & Karaoke!

Asian lanterns wrapped in cherry blossoms, tipped in pink, floating from the ballroom celling….vases of cherry blossoms centered on tables dressed in fuchsia and black, surrounded by candles, elegant origami swans, chopsticks and Japanese Folding Fans crafted from silk and bamboo…..

Guests were greeted with specialty cocktails of Sake, Lemon Drop Martinis and Japanese Beer, compliments of Bartenders; Joe Incandela, Dave Cornelius, Ken Clark. The dinner was Asian inspired and included tempura, gyoza, Yuzu Cheesecake…. “Sushi was really terrific – it was rolled by Chef Pana while we watched!”

Yes, the decorations were inspiring and the dinner outstanding, but it was clearly the karaoke that got the ladies singing! Each table selected a song to sing and took turns making their debut. Everyone was on their feet singing and dancing and clearly enjoying their libations. After all, isn’t that what L3’s all about? With a bit of sake and wine, the ladies had no problem getting up to sing karaoke! “Everyone, and I mean, everyone got up to sing. The karaoke was unbelievable!”

Party continued past 9:30! Whoo Hoo!!! A big “Domo Arigatou” (thank you) to our lovely Japanese hostesses; Susan Clark, Lisa Cornelius and Debi Incandela! Truly, a party to be remembered!

Save the date for our next event, MOTOWN Thursday, June 13th !

Around The Table – May 29, 2019

Summer Stock

As we get into serious summer weather, let’s face it, it’s just too hot to think about shopping for ingredients and preparing complicated dinners.

This list of must-have ingredients will prepare you for a no-fuss summer of culinary success!
Let’s begin with ingredients. Everything you want is ripening soon or ready in the markets. Fruits, summer vegetables, and the herbs that tie it all together will soon be plentiful and at the peak of taste quality. Below are some favorites with quick suggestions on how to employ them.

In many varieties, get them while you can. They’re wonderful for snacking and, of course, in baked items.

Pies, cobbler and crisps, raw slices with ice cream, pureed for bbq sauce or grill brushing.

In gazpacho and in salads, a fun twist on caprese with feta cheese, or spike a whole one with Titos vodka!

Plums & Apricots
Plain and simple is best, a must on summer salads!

Basil: At its utmost peak of flavor. Look for Thai and Opal varieties to mix it up.
Arugula: As a salad with olive oil & lemon, or quickly sautéed as with spinach.
Spinach: Spinach, spinach, spinach! Also spinach.

Butter lettuce, Boston lettuce, and don’t forget the mighty iceberg wedge—ice cold!

Bell Peppers of every persuasion
Stuffed, grilled, oven roasted. Enjoy alone with olive oil and balsamic vinegar dressing.

Summer Squash & Zucchini
Julienne for salads, grill it, sauté it, stuff it.

Marinate it, grill it, slowly caramelize it, bake it with tomato sauce and cheese.

Green Beans
Most tender and sweetest in the summer. Serve them hot, cooked and served cold, or pickled.

Best for appetizers, snacking and as dessert. Stuff these beauties with goat cheese, wrap them in bacon, or broil them with balsamic—trust me on this one!

Chiles & Hot Peppers
Bring it on with grilled fish, steaks, ribs—virtually anything off the grill.

Try it on anything grilled.

Limes are at their best in the heat of summer, which means skinny Margaritas, Mojitos, tonic & lime drinks.

Keep these other summer supplies on-hand to pull together a hit show:

Tomato Paste in a Tube
Add a squirt for flavor and to help caramelization. Remember to pop the cap back on. It will deepen the flavor of your clam soup and Picatta sauce.

Anchovy Paste in a Tube
See “Tomato Paste in a Tube.” Repeat!

Selection of Nuts
Toss dry-roasted peanuts in your next stir fry to add a salty crunch.

Whole Garlic
Fresh only—it goes in everything.

Various Oils
Have EVOO for finishing, corn oil for shallow frying, dash of sesame for stir frying and non-aerosol pan spray for the grill.

Lemons & Limes
Squeeze something fresh on everything—whether grilling or tossing a salad, and drizzle on anything else for the perfect finishing touch.

No matter how beautifully you play, using an old, worn-out instrument will hurt your performance. If you replace just one piece of equipment all summer, make it this one:

A New Grill Brush
Retire the old stuff and start fresh. You’ll thank me later.

Summer is a great time to buy local produce. Look for ways to buy fresh, buy less, buy less plastic packaging and for ways to keep shrinking that footprint!

-Chef Robert

Around the Table – May 22, 2019

Ode to the Watermelon

So…is it a fruit? Or a vegetable? Or what?
Watermelons grow like fruit and are commonly considered fruit because they are sweet. However, watermelons are known to grow in the garden right next to the corn, squash, and peas. The watermelon is actually botanically classified as a gourd, which family includes the cucumber, squash, and pumpkin.

Go ahead and eat the whole thing!
The sweet flesh of a chilled watermelon is the ultimate warm weather snack. We all typically nibble right up to the rind and then move on to the potato salad. But hold on there a minute! Don’t throw that rind away! Did you know that watermelon rind can be a tasty pickled or candied treat? If you didn’t, this will blow your mind: stir-fried watermelon rind with tamari, grated ginger, a sprinkle of raw sugar and a dash of fish sauce. I’m not kidding. You’ll love it. Even the seeds can be dry-roasted and salted—the perfect snack to munch on while you binge-watch the latest Law & Order marathon.

Drink up to hydrate
A watermelon is 92 percent water, which gives you even more reason to enjoy it! If you enjoy it more with a little vodka or in this delightful Watermelon Mohito from Food & Wine, I have no quarrel with that.

Variety is the spice of life
There are 1,200 known varieties of watermelon. The four major categories are seeded, seedless, or mini or “icebox,” and yellow. Some favorite varieties are:

round, deep red, firm-fleshed, early maturing

Large, seedless, red flesh and deep green rind

Harvest Moon
Oval, dark green with yellow markings (moons), early to ripen

Very large, seedless, deep red color, sweet

Modify your watermelon? No way!
Seedless watermelons are not genetically modified. They are hybridized, and hybridization is a natural phenomenon. (Whew!) As a result, once hard-to-find seedless watermelons are now commonplace. The little white seeds you see in a watermelon are empty seed coats that are perfectly safe to eat.

South Carolina’s own heirloom watermelon: The Bradford
The sweet Bradford was created by Nathaniel Bradford of Sumter County in the 1840s. Because of its soft skin, it was very difficult to transport and became commercially obsolete. The Bradford family was able to keep it going for generations and, thanks to the great, great, great grandson of Nathaniel Bradford, it is now available on the market for you to enjoy.

The humble watermelon…State Vegetable of Oklahoma
The Oklahoma State Senate named the watermelon as its State Vegetable for its contribution to their agriculture, but quite controversially so. It lost out as State Fruit to the already-designated strawberry (likely leading to many an argument and perhaps a bar fight or two). If you happen to find yourself in Oklahoma on the second Saturday in August (and, really, who hasn’t?) be sure to visit the annual Rush Springs Watermelon Festival and Rodeo, held continuously since 1948, to watch competitors vie for coveted honors in the seed-spitting contest.

There can hardly be a more perfect food than watermelon—well, at least not one whose seeds are quite as much fun to spit! -Chef Robert Wysong

Colleton’s Own Kevin King Takes SCGA Senior Championship

61st SCGA Senior Championship
Callawassie Island Club – Dogwood/Magnolia
Callawassie Island, SC
May 13-15, 2019

Kevin King of Bluffton shot a final round score of two over par 74 to capture his first SCGA Senior Championship victory with a three day total of one under par 215 at the Callawassie Island Club in Callawassie Island, SC.

King began his day with a four shot lead, but with a plethora of some the best senior amateur golfers in the
State of South Carolina, he knew that he had to play great golf to capture a victory. As the wind whipped around much of Callawassie Island throughout the day, King stayed steady on the Dogwood (front) course with seven pars on the first seven holes, adding a birdie on the Par 3 – 168-yard eighth hole, and finishing the ninth hole with a bogey. Heading to the Magnolia (back) nine, King’s lead was at a 5 shot advantage. With a combination of four pars, two birdies, two bogeys, and a triple bogey on the extremely tough Par 4 – 384-yard 18th Hole, King was able to fend off the 2018 SCGA Senior Champion, Rich Weston of Pawleys Island, by one stroke to claim the 2019 SCGA Senior Championship.

Finishing in solo third place was Taylors native Duff Wagner who finished with a three-day total of 221. Eddie Hargett (Blythewood) finished in fourth place after completing his final round with a score of 75 and a tournament total of 222. Full Results

Kent’s Korner – Plugs of Progress

Aeration is arguably the dirtiest word in golf. The mere sound of the term makes both members and superintendents cringe. Just when the greens, tees, and fairways seem like they are at their best, the golf course maintenance team pulls plugs and jeopardizes the prized conditions everyone desires. This temporary inconvenience is created not to aggravate golfers or disrupt playability, but to improve and sustain good playing conditions. Among the many benefits of aeration are improved water infiltration, dilution of thatch, enhanced soil gas exchange, and deeper rooting. Good aeration practices are the cornerstone of championship conditions and are essential to the long-term vitality of great greens. Unlike courses in the Northeast and Midwest, the warm season turf varieties found throughout the Lowcountry benefit from summer aeration.

Both of the courses at Colleton River Club will be aerated twice this summer. The first of these planned cultural practices will begin on the Dye Course on Wednesday, May 29. The Nicklaus Course will follow three weeks later, on Tuesday, June 18. Please see the aeration schedule below that outlines our summer cultivations and plan accordingly. We apologize for this temporary inconvenience, but please understand sound cultural practices are paramount to the goal of sustaining good playing conditions.

Colleton River Club Aeration Schedule
Dye Course Aeration
May 29 – June 7
Nicklaus Course Aeration
June 18 – June 30
Dye Course Aeration
July 23 – Aug 4
Nicklaus Course Aeration
Aug 13 – Aug 26

The Perfectly Grilled Steak – Step by Step – May 15, 2019

Greetings from the Clubhouse!

Summer is here, and there’s almost nothing better than a sizzling summer grill, so after the prime beef soapbox of last week, I thought it important to offer some insight on producing a perfectly grilled steak. There is some great beef out there, and there is also a lot that is mediocre. The key to great steak success is buying a good quality cut of your liking, practicing at the grill, and treating your steaks well by following a few simple steps.

I crave a great steak now and then, and when that craving hits, only a thick ribeye from the outdoor grill will do. The ribeye contains several muscles, which provide different textures and flavors, and it’s a is a bit fattier than some cuts, which imparts both flavor and moisture to the finished product. (And yes, you can trim away the fat after cooking.)

Remember, every steak, every grill, every cook, and every outcome will be unique. The purpose of this advice is to even the odds as much as possible, so please use the steps below as a guideline to grilling your steak the way you want it—and not just by luck:

Step 1 – Important – Source a beautiful, well-marbled steak, the cut of your choice.
Step 2 – Very Important – Allow steak to come to room temperature, at least thirty minutes.
Step 3 – More Important – Season liberally and thoughtfully – you have choices here:
-Standard approach: Kosher salt & freshly ground black pepper
-Natural enhancement: fine sea salt and a drizzle of olive oil
-Robust flavor: brushing of olive oil, freshly minced garlic and parsley, salt and pepper
Step 4 – Prepare the grill and get it hot! Use a natural, non-aerosol pan spray to coat the grates.
Step 5 – Sear the steak over high heat, then transfer to an indirect position and lower the temperature. Trust your senses, and refer to my handy Steak Grilling Guidelines below, as needed.
Step 6- Most Important! Let the steak rest at least five minutes before slicing or cutting.
-The internal temperature will rise 5˚ or more while at rest.
-Trust your senses!

Like anything you want to master, grilling takes practice. At least with steak, you get to enjoy the results of each test run! Until next time, fire up the grill and show that New York Strip who’s boss!
-Chef Robert Wysong

Around the Table-May 8, 2019

Colleton River Beef
The finest beef available. Period.

Many of you are great fans of our beef program here at Colleton River, though I’m sure there are some who haven’t learned much about it yet. Today I’m taking a moment to describe our program in detail.

First and foremost, it’s a premium program that is set up specifically for our Club. With a craving for high quality beef and an eye toward healthier dining, we’ve sought out the very best produced and best handled beef available, yielding some of the leanest “center-of-the-plate” options we enjoy here at Colleton River.

Facts on the cattle itself and how it’s raised:

-The cattle are Aberdeen Angus stock with no outside influences
-It’s mostly raised in Nebraska and Georgia by cattlemen we know
-The genetics of the bulls are specifically developed for flavor and taste
-Herds are carefully fed in Nebraska and Iowa by ranchers we know
-The cattle are never treated with growth hormones
-They enjoy an organic corn diet and pure water from the Nebraska aquifer

That’s a great beginning, but how is it handled?

-The cattle are carefully selected for very specific characteristics
-Production is by an independent packing house located in Omaha
-Our cattle are humanely treated at the time of production
-Finished-cut items are produced to our specification
-Careful USDA grading and selection processes yielding the prime designation
-We enjoy a direct shipment from processing plant to Colleton River

With that said, you know the taste quality because:

-The reputation of Aberdeen Angus breeding stock
-The quality care and feeding programs by our friends in Nebraska and Iowa
-Rich marbling from the all-corn diet
-Our in-house aging processes to enhance the taste quality
-Our simple, product-first cooking approach

In summer…

or winter…

count on the very best in Colleton Beef!

I hope this helps you appreciate the uniqueness of our program. I also hope that you will try a New York strip or a filet mignon with us very soon! Also remember, you can pre-order and pick up these steaks for your grill by contacting the Nicklaus front desk at 843.836.4400. Until next time, have a “beefy week”!
-Chef Robert Wysong

Kent’s Korner-Birdies and Eagles

May is one of the driest months of the year in the Lowcountry and offers plenty of opportunity to enjoy the course before the summer heat and rains return. If you find yourself short of birdies and eagles on the course, you may consider joining the growing list of bird enthusiasts in the community, including the Colleton River Birding Club. (Contact Karen Anderson: 203.451.5882 or Stephen Dickson: 414.243.1880.)
Birding provides many rewards and offers an opportunity to enjoy nature and heighten your sense of awareness. Birding engages your power of observation, expands your mind, and deepens your listening skills. Consider spending an afternoon locating and documenting some of our resident birds. See how many different birds you can identify using this helpful link While out and about in the community, be sure to enjoy any number of Bluebirds dashing about gathering insects for their newly hatched chicks. Keep an eye out for the red flash of a Cardinal or a Scarlet Tanager. Consider spending a morning trying to get a glimpse of a Turkey meandering through the understory on Whitehall Drive looking for seeds or the Barred Owl returning to roost after a successful hunt. Recently, Red-tailed Hawks have been active on the Borland in the afternoons, while Ospreys can be seen working the marshes looking for fish. The newest member of our Bald Eagle family is creating quite a stir on Inverness Drive as he stretches his new wings despite the objections of numerous black birds and neighboring Crows. Expect another great month of golf at Colleton River Club, and take time to enjoy the natural beauty your wonderful Club has to offer.

The young Bald Eagle has recently fledged and is out of the nest.

Around the Table-May 2, 2019

Cooking with Herbs
Welcome to my table! This is the very first edition of my blog, and I’m really looking forward to sharing tips, tricks and my own culinary point of view with you. “Around the Table” will publish regularly each week and, if you enjoy exploring food a much as I do, I think we’re going to have a lot of fun. For now, let’s dive right into today’s topic—herbs.

Spring has sprung and so have the herbs! The garden store shelves are full of healthy-looking plants in need of good homes. Herbs are sturdy, forgiving to grow, and can add so much flavor to your spring and summer cooking.

Some of the garden’s returning guests are already making a strong comeback, which is nice to see. Below are few of my absolute favorites with some notes on their uses and unique qualities. These herbs are already growing like crazy and bursting with flavor!

Chocolate Mint
Rich, unique, rounded and mild for a member of the mint family.

Lavender & Rosemary
Considered to be very strong and specialized, but nothing more wonderful with a grilled lamb T-bone.

Along with my good friend parsley, can wonderful in pasta dishes, pasta salads, on your grilled vegetables or meats.

Thai Basil
Another obscure favorite, known to be pungent, spicy, exotic and a bit mysterious. This unique variety is easy to grow, interesting, and can bring out the best flavors in your cooking. (Try some freshly torn leaves in your quick stir-fried vegetables to see what I mean.)

I look forward to spring each year because it’s the absolute best time for planting, growing, and cooking with herbs—period. Summer is nice but give me the spring. Here are a few more herb–to-main-item accompaniment suggestions you’ll want to try out in your own kitchen:

With Chicken, Fish or Shrimp
Chopped Tarragon and a Squeeze of Lemon
Thyme or Lemon Thyme
Chopped Cilantro, Fresh Squeezed Lime & Minced Jalepeno

With Sautéed Squash & Zucchini
or Fresh Tomatoes
Opal Basil
Genovese Basil
Snipped Chives

With Roasted Potatoes
Minced Rosemary & Olive Oil
Minced Chives, Black Pepper, Fine Sea Salt

I hope you’ve enjoyed our visit and will join me again next week to see what I’m cooking up for the next installment of “Around the Table.” See you then!
-Chef Robert Wysong