Kent’s Korner – Protect the Rim

Golf can be one of the most frustrating but satisfying games you can imagine. Billions of dollars are spent annually attempting to put a small white ball in a round hole. At Colleton River Club, the Agronomy team changes the hole locations daily on both courses to provide variety, enhance the golf experience, and to help ensure that well struck putts reach their intended destination. The elusive finishing point on each green is a cup that measures a mere 4.25″ in diameter. During hole changing procedures, an Agronomy team member paces off the green to identify the new pin location, cuts the hole, and recesses the cup 1″ below the green’s surface. Once the cup is set, the final step includes an application of paint around the inner rim of the hole. This paint, or “hole-in-white” application, helps clearly identify the target for the player and protects the integrity of the cup.
 
The USGA and the R&A (The Royal and Ancient Golf Club of St Andrews) have recently adopted a new rule 13.2 a-1, Leaving Flagstick in Hole. This allows a player the option to make a stroke with the flagstick left in the hole so that it is possible for the ball in motion to hit the flagstick without penalty. If you opt to take this approach, after finishing each hole, please take care not to disrupt the hole when retrieving your ball. Contact with the painted inner lip or damage to the edge of the hole breaks down the integrity of the hole and can impact your fellow competitors. Thank you for taking care so that everyone can enjoy the golf experience.

Around the Table – June 19, 2019

Summertime Revisited

When I think about summer, I’m reminded of classic summer picnic foods. Growing up in the 1970s in the suburbs of DC, summer meals were just basic. Occasionally we would go out, but mostly we stayed at home for dinner. (Six o’clock sharp!) Daylight lasted far longer after dinner, which meant more time to play, and more time for the folks on the back porch to talk late into the night. I’m sure it really isn’t that much different now but thinking about summertime dinners always brings back memories of simpler times, the sound of crickets as a backdrop to the evening and the vague smell of summer just hanging in the air somehow.
 
My favorite summer foods now are the same ones that I loved then—corn on the cob, chilled watermelon, fried chicken and, if we were lucky, steamed blue crabs covered in Old Bay seasoning. There was no butter, no cocktail or lemon—but maybe the opportunity for a swig from an unattended National Bohemian or Pabst Blue Ribbon if nobody was looking!
 
These days I’m thinking about how to infuse those summertime favorites with new life, creating lighter profiles and layering unexpected flavors, but still in keeping with all the best of childhood recollections. While you savor summer, I hope you’ll try and love these updated classics just as much as I do!
 
Watermelon and Feta Salad
Cube a very ripe watermelon (about 4 C.) and 1/2 C. feta cheese. Add 1 T. packed fresh mint leaves, sliced, a bit of thinly sliced jalapeño(about half of a small one), a squeeze of fresh lime, a drizzle of high-quality olive oil and a pinch of coarse kosher salt. Toss together lightly to combine.
 
 
Summer Grilled Corn
Grill corn in the husk until charred. Peel and cut the kernels from the cob with a sharp knife. Meanwhile, grill a red bell pepper until charred. Dice and combine with the corn kernels. Season with coarse salt and freshly ground black pepper. Add a drizzle of high-quality olive oil, a squeeze of fresh lemon and finish with a sprinkle of a little chopped cilantro or basil.
 
Crispy Szechuan “Hot” Chicken
Marinate four boneless, skinless chicken breasts for several hours in a mixture of 4 oz. honey, 12 oz. buttermilk, 1 oz. salt and 1 oz. crushed Szechuan peppercorn.
 
Remove chicken from marinade. Set chicken aside and add the marinade to a medium saucepan. Simmer mixture over low heat until just combined, about 10 minutes.
 
Meanwhile, dust chicken in 6 T. flour seasoned with 1 T. salt and 1/2 T. pepper. Shallow fry in 6 T. of canola or corn oil until done & crispy (about 5-6 minutes per side); drain on paper towels.
 
Brush the crispy chicken with the sauce or toss together for a deeper, more robust coating.
                                           
 
Last, but certainly not least, be sure to keep an ice-cold beer nearby (don’t take your eye off it, now!) and enjoy the best of summer. Cheers!
 
-Chef Robert
 
 
 
 
 
NAME THAT COCKTAIL CONTEST RESULTS
After tabulating votes for our 16 entries, the winning name
for the Fourth of July specialty cocktail is…
 
Yankee Doodle Dickel Dandy
 
The winning entry was submited by Sandy Wooster, who will receive
two free drink coupons to enjoy this delicious summer concoction.
Congratulations, Mrs. Wooster!

Ladies Love Libations – Motown Night

‘Get Ready’  (The Temptations,1966)….I ‘Heard It Through The Grapevine’ (Marvin Gaye, 1968)there’d be some  ‘Dancing In The Street’ (Martha and the Vandellas, 1964)!!!  When you start the evening with a Sloe Gin Fizz, you know you are back in the 60’s!  Add a great disc jockey and disco ball, and you’ve got ladies dancing even before dinner is served. This was one fun night with everyone getting into the retro spirit!

 The L3 Ladies celebrated the 60th Anniversary of Motown in style!  The outfits ranged from cool hippie style to The Supremes Chic.  This elegant, sophisticated night club environment sported a rocking vibe for sure!  A disco ball, suspended from the ceiling front and center, threw myriad spots of light spinning around the walls of the room.  The decorated tables were as beautiful and clever as could be….“vinyl record” placemats encircled gorgeous floral arrangements of oranges, yellows & purples … floating candles adorned with musical notes and more vinyl records added the perfect touch!   Posters of our favorites lined the walls, including The Supremes, Smokey Robinson & more…. . 

 Dashing bartenders, Tony Ying, Richard Warner, and Jack Lambe, concocted Manhattans and Sloe Gin Fizzes.  Now those were some specialty cocktails!   This party’s definitely getting started!  Daryl, the DJ, played famous songs from the era, as well as contemporary hits and from then on, everyone danced the night away!   Countless people described the night as “a real blast from the past” – check it out below!

 A magnanimous thank you to our superbly talented hostesses; Michelle Warner, Jackie Perrotti and Sue Ying.  These rockin’ “Supremes” worked tirelessly to put on this fantastic Motown event! 

Save the date for our next event, Fall into Fashion, Thursday, September 19th !

Lifelong Learning Group Presents ‘Blues to Jazz’ at Colleton’s Nicklaus Club

Debi Incandela, Lifelong Learning Committee Group member envisioned a musical dinner experience featuring blues and jazz for her fellow Colleton members. Debi reached out to the multi-talented musician, Lavon Stevens to conduct an evening of music and its history and they soon learned they both speak the language of music.

Mr. Lavon’s extensive repertoire encompasses soulful jazz, blues, contemporary, and gospel.  A native of Savannah, Lavon began his musical studies at the age of seven with the violin. By 13, he was listening to his classically trained brother and then playing piano by ear. He studied piano and voice at Dekalb College in Atlanta from 1979 to 1983. Lavon performed nationally for years before returning to the Lowcountry.

LLG Committee members, Debi Incandela and Mr. Stevens welcome Lavon Stevens who was accompanied by three talented jazz students.

Mr. Stevens offered a delightful blend of entertainment and education as he discussed the roots of jazz and then illustrated his points with music and song.  Explaining that jazz is the only truly original American art form, he pointed to the influence of African music (string plucking), drum lines, horns used in funeral processions and ring shouts.  The origin of the word, ‘jazz’ is still an historical contention but the best contender is the similarity of “jazz” to “jasm”, an obsolete slang term meaning spirit, energy, and vigor.

Kelda Maynard partnered with Debi Incandela to transform the Nicklaus Clubhouse into the ‘Nicklaus Jazz Club’ for the evening.

Lavon characterized gospel as the sound of hope.  Gospel music is a form of euphoric, rhythmic, spiritual music rooted in the solo and responsive church singing of the African American South. Its development coincided with – and is germane to – the development of rhythm and blues.

Lavon works from this philosophy: “The greatest power in the world is love, the second greatest power in the world is music. I use the power of the music to translate love all over the world.”

The ‘Nicklaus Jazz Club’ evening was a resounding success.

Debi Incandela capped the evening by singing, The Birth of the Blues’ with Lavon on piano and accompaniment by the jazz musicians of the future.

Around the Table – June 12, 2019

The Simplicity of Thai Cuisine
I often wonder where I would be if I hadn’t been lucky enough to experience Thai food. The first time was many years ago in a tiny storefront restaurant with my older brother, a former US Navy man. It actually changed my life.
 
I often look back on that experience fondly, recalling the freshness of the cooking, the simplicity of preparation and, of course, the uniqueness of the sauces—Wow! The dark nuance of basil, vegetables, the spiced layers of the red curry duck, the subtleties of great pad Thai…I could literally drink those sauces. Fortunately, there were even better things to drink, including the Singha beer and Thai iced coffee!
 
How had I missed this my entire life? From that moment on, wherever we lived, I made it my mission to find the best Thai restaurant and immediately make myself a regular. Mostly good and sometimes great, I made a strong case for frequenting those favorite haunts as much as possible. Selfish, but true!
 
The traditional taste of great Thai lies in the perfect balance of the four key tastes recognized by the human tongue: sweet, salty, sour and bitter. This balance is evident in some of the most recognizable dishes such as Pad Thai, Thai Green Curry Vegetables, and Basil Duck. Heat from fresh chili peppers (aka Thai bird pepper and Thai hot)—often recommended by the wait staff and frequently grown by the chefs and restaurateurs themselves—serve as the spark that keeps the dishes and condiments interesting.
 
Thai cooking is distinct for its combinations of aromatic spices and ingredients: The Thai basil, ginger, chili pepper, mint and lemongrass; the garlic, the fish sauce, coconut milk and, of course, the curry pastes. Combined correctly, these individual actors can produce something simply mystifying, yet its aroma beckons as though your palette always knew this taste experience was out there somewhere but was just waiting for a proper introduction.
 
Rice is a huge staple of Thai cuisine, accompanying almost any dish prepared with a sauce. Such complex dishes pair beautifully with fragrant Jasmine rice, simply, perfectly steamed and dished from a tin-plated vessel, as they do with thin rice-flour noodles, another popular foil for dancing Thai flavors.
 
It’s difficult to overstate the important role fresh vegetables, fruits and herbs play in so many Thai preparations. Interesting combinations of sprouts, eggplants, beans, various peppers, squashes, tomatoes, broccoli and all kinds of onions; melons, pineapple, coconut, mangoes and papayas, to name a few. All of these contribute to the healthful, lighter qualities associated with Thai cuisine.
 
Here is a fail-safe recipe I hope you’ll try at home. The ingredients are pictured above. You can get everything at Publix, with the exception of perhaps the palm sugar, which you can get at any Asian market. If you do make it, please take a picture, send it to us at shelleyk@colletonriverclub.com and we will publish it in a future edition of Around the Table! -Chef Robert

Around the Table – June 5, 2019


With July Fourth just around the corner, we at Colleton River are elbow-deep in planning. This year, we’ve decided to add a fun contest, but we need your help!

The Problem: Below is the recipe for a specialty All-American cocktail that we will feature at the Fourth of July Cookout, but the poor thing is nameless.

Your Challenge: Submit your entry to name it in our online event registration portal, then come back to vote.

The cocktail recipe, full contest rules, details on entry and the contest prize follow below. Now it’s up to you!

THE COCKTAIL

Ingredients:
1 ½ oz. George Dickel 12 Tennessee Whiskey
1 oz. fresh lemon juice
1 Dixie Crystals sugar cube
1 oz. Fresca or lemon–lime soda
2 dash Fee Brothers black walnut bitters

Glassware:
Mason Jar, paper straw

Garnish:
Lemon wedge & mint leaf sprig

Method:
Combine all ingredients except the soda in a mixing tumbler.
Add large ice cubes, shake vigorously, pour into the jar.
Top with the soda and garnish with lemon and mint leaves.


THE PRIZE

The winner will receive two coupons. The bearer of each coupon shall be entitled to receive one free glass of this winning cocktail from the Nicklaus Clubhouse Pub during posted hours of operation. Coupons expire at 11 pm, Saturday, July 6, 2019.

THE RULES

Timeline
Entries may be submitted June 5-10, 2019.
All entries will be posted in the June 12 edition of “Around the Table.”
Votes may be cast June 12-17, 2019.
The winner will be announced in the June 19 edition of “Around the Table” and in the June 24 edition of the Monday “Communique.”

Entry Rules
You may enter only once. Entries may be submitted June 5-10, 2019.
You may edit or cancel your entry up to one hour before the deadline at 12:00 am, June 11, 2019.
To enter a cocktail name: log into the Colleton River Club website. Select Events & Accommodations tab. Locate “Name That Cocktail” under Upcoming Events. Select Register. Enter your cocktail name in the blank provided and save your registration.

How to Vote
All members may vote for their top two entry choices. You may vote only once. Votes may be cast June 12-17, 2019.
To vote: Log into the Colleton River Club website. Select Events & Accommodations tab. Locate “Vote That Cocktail” under Upcoming Events. Select Register. Click to select your top two cocktail name entries and save your registration.

I hope you’ll help us name this delicious summer “sipper” and join us to enjoy a round at the Fourth of July Cookout! Until then, cheers!
-Chef Robert

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!
THE CAST
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.

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

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

Watermelon
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!

Greens
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.

Lettuces
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.

Eggplant
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.

Figs
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.

Cilantro
Try it on anything grilled.

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

PROPS DEPARTMENT
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.

STAGE CREW
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:

Bijou
round, deep red, firm-fleshed, early maturing

Captivation
Large, seedless, red flesh and deep green rind

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

Traveler
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