Kent’s Korner – December 20, 2019

Assistance from “Down Under”

The President’s Cup recently contested at Royal Melbourne Golf Club in Australia was a great event and was certainly good for the game of golf. While enjoying the event, the Colleton River Club Agronomy team was also watching for ideas that may enhance our own operation. Close observation of the telecast revealed the international debut of the Tacit Cup Cutter.
 
Following a few days of testing, both the Dye and Nicklaus Agronomy teams have adopted the use of this tool for daily course set-up procedures. The new hole cutter offers many advantages over traditional cup cutters. These advantages include increased efficiency, improved hole quality, and enhanced consistency of the hole depth irrespective of the operator. The vented housing of this device eliminates the vacuum effect created by traditional cup cutters, reduces plug compression, and virtually eliminates the dreaded “volcano effect” (a slightly raised outer lip of the hole location created during the cup setting procedure). We believe this new tool will assist our teams in further refining the course presentation and enhance the golf experience. I hope to see you on the course soon.

Dye Course debut of the Tacit Cup Cutter

Around the Table – December 18, 2019

HOME FOR THE HOLIDAYS

The holidays! They all happen so fast. By the time we’ve finished Thanksgiving it is time to start planning the holiday dinner menu. A day when hearts are as full as serving platters and warm as mugs of apple cider (or spiked apple cider for some of you). It’s important to enjoy the holiday, and culinary, memories with your family, neighbors and friends and welcome this holiday season with a comforting cornucopia of food and good cheer! 

HOLIDAY COOKING

If there’s one region in the United States that really does the holiday season right, it must be the South. With its own unique traditions, politeness and friendliness, the South is a magical place to spend the holiday season. What this region lacks in snow and that special holiday chill in the air, it makes up for with some of the best cooking in the country. As chefs, sometimes we’re cooking rich cuisine featuring fruits and vegetables or hearty starches and meats – either way, it’s the time of the year for us to shine! We’re excited to celebrate with you by providing a few holiday favorites for your feast. I hope you’re in the holiday spirit, because we wouldn’t have it any other way! 
 
Enjoy the spice combinations below for any roasting or grilling you might do for your family!
 
TURKEY SPICE RUB
  • ½T Coarse Kosher salt
  • 1t Freshly ground black pepper
  • 1t Dried thyme leaves
  • 1t Ground bay leaf
  • 1t  Granulated sugar
  • 1t  Ground coriander seed
Works well on turkey, chicken or vegetables; may omit the sugar if you wish
 
FISH SPICE DUST
  • 1/2T Coarse Kosher salt
  • 1t Ground coriander seed
  • 1t Yellow curry powder
  • 1t Freshly ground black pepper
  • 1t Dried dill weed
  • 1t Turbinado sugar
STEAK SPICE RUB
  • 1T Coarse Kosher salt
  • 1T Blackening spice
  • 1t Freshly ground black pepper
  • 1t Dried oregano leaves

SERVICES FOR YOUR COLLETON HOME

Remember us while you’re planning your holiday feast! If we can help make your holiday perfect with beautiful steaks, wine, party items, or any last minute food preparations, we’re happy to do so!

Have a safe and wonderful holiday season!

-Chef Robert

 

Kent’s Korner – December 6, 2019

Top of the Food Chain

Among the myriad of benefits of living adjacent to the river and amongst the Lowcountry marshes is the abundance of wildlife. Near the top of the food chain are a group of majestic birds classified as raptors. These birds use their keen eyesight to scour the marshes and the pineland forests hunting for vertebrates including; rodents, small mammals, lizards, fish, and snakes. The American Bald Eagles have returned and are active along the marsh on hole nine of the Nicklaus Course and along the fifteenth and sixteenth holes of the Dye Course. Red-tailed hawks strike fear in the hearts of squirrels on the Borland and have been active along Magnolia Blossom Drive. For early risers, keep an eye out for the Great Horned Owl, who has recently been spotted between Inverness Drive and Merion Way, and a local Barred Owl, who roosts near the duck pond on Foot Point Drive. If you are interested in observing some of these fascinating species, an active group of birders lead by Mark Hyner, Karen Anderson, and Stephen Dickson routinely meet with the Colleton River Birding Club and catalogue bird species in the neighborhood. Both novice and experienced birders are welcomed to join the Birding Club. Expect another great month of golf at Colleton River Club and take time to enjoy the natural beauty that surrounds us.

Red-tailed Hawk overseeing the bush hogging process.

Barred Owl roosting on Foot Point Road.

Bald Eagle perched on Turnberry Way.