One of the main questions Golf Professionals hear from our students and customers is whether or not they should get fit for clubs. The answer to this is YES! A big misconception by many golfers is that they feel like they need to replicate the swing of the PGA Tour golfers they see on TV. For the majority of golfers this will never happen due to physical limitations and their body type. This is why it is important to get fit for the right clubs. A golfer should not have to adjust to the club; instead the club should fit the golfer.
Finding the right club is as easy as it has ever been. Nearly all Golf Professionals are trained in fitting clubs and almost every facility has “demo days” or “fit days” that allows golfers to try every club in a manufacturer’s product line. This does not take long either as most manufacturer’s have adjustable clubs. This allows a fitter to change the club’s loft, lie, and club shaft in moments.
Visit our certified Club Fitting Professional Golf Staff here at the Heritage Shores Club to get the right club in your hands. Also visit us on our Southern Delaware Premier Golf Demo Day, May 19th from 10 a.m. to 2 p.m. to try the latest products from Callaway, Nike, TaylorMade and Titleist. We’ll be hosting an exciting day with contests, raffles, prizes and a live remote broadcast with Cool 101.3FM. Don’t get caught buying clubs off of the “rack,” get fit for the correct club and get the most out of your game.
The Heritage Shores staff is proud to announce the arrival of Executive Chef, Morgen Eldred! Chef Eldred comes to the Heritage Shores Club with a wide range of experience in Culinary Arts and the Hospitality Industry. Past employers include Sodexo and Dean & Deluca, both of Washington DC.
Most recently, Chef Eldred was employed by the Aramark Company from 2008 – 2013. Aramark is a company that strives to provide award-winning food service to school districts, stadiums and businesses around the world.
From 2008 – 2010, Chef Eldred was the Chef/Manager for the National Oceanic and Atmosphere Agency, also known as NOAA. Several of his responsibilities included:
- Preparation of all food items for retail operations as well as catering department
- Food cost control accountability
- Marketing and promoting of all new food programs
In 2010, Chef Eldred became Chef at Wesley College located in Dover, DE. Several of his responsibilities as Chef included:
- Menu Planning- Retail, Residential and Catering
- Execute all catered functions for President of College and Associates
- Supervise and Training Staff of 75 and Culinary Training for Kitchen Staff of 25
In 1999, Chef Eldred earned his AA (Associate of Art Degree) in Culinary Arts from the Baltimore International College, located in Baltimore, MD. The Baltimore International College is a private, non-profit college that grants specialized degree programs in Culinary Arts and Hospitality Management. Chef Eldred earned the Henry Lee Wilson Scholarship and was on the Dean’s List each semester while at BIC.
As you can tell, we are very excited to welcome Chef Eldred to our family! We truly hope that you will visit the Heritage Shores Club soon to enjoy several of Chef’s specials and culinary delights!
It is important to remember the list of items you should do and should not do when planning a wedding. The list below is of course only recommendations and is only a list of the top 10 do’s and do not’s of wedding planning.
DO DON’TS
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1. Plan the day for you and your fiancé, no one else.
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1. Do not let anyone dictate your wedding plans.
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2. Pamper yourself prior to your wedding day.
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2. Do not skip your hair and makeup trial. You will feel so much better once you have completed your trial.
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3. Accessories complete your wedding day looks.
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3. Do not starve yourself on the wedding day.
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4. Seat the bid drinkers near the bar at the reception, and seat the older crow away from the loud music.
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4. Don’t forget the vegetarians!- Not all your guests eat meat.
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5. When registering for wedding gifts, be sure to select items of all price points.
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5. A “do not play” list for your DJ or band is a must have.
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6. Make a “must take” list for your photographer.
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6. Don’t invite guests just because you feel like you have too. Recommendation: If you have not talked to someone in more than 6 months then do not invite to the wedding.
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7. Practice your first dance as a married couple several times.
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7. Don’t be late!
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8. Your engagement ring should be on your right hand when walking down the aisle.
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8. Don’t worry about things going wrong!
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9. Try and get good nights sleep the night before the wedding.
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9. Don’t feel stuck to the traditional timeline- it is your wedding day and you should make your timeline unique and customize it to your liking!
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10. Have fun and enjoy yourself to the fullest! No one will notice the little things that may go wrong on your wedding day.
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10. Don’t forget what it really is all about!
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SUMMER BAND SERIES
is BACK for a 2nd Season!
June 27th - The Funsters
July 18th - Key West Band
August 22nd - The Philadelphia Funk Authority
Each Concert is scheduled from 6:00pm - 8:00pm on the Lawn
at Heritage Shores Club!
Early Bird Special available until April 15th!
Residents: $25.00 Price Per Person
HSC Guests: $35.00 Price Per Person
***Price includes all 3 shows!!!
Tickets can be purchased at the reception desk in the clubhouse.
Phone: (302) 337-9910 Ext. 311 or (302) 337-9910 Ext. 325
Event Pricing after April 15th:
Residents: $30.00 Per Person
HSC Guests: $40.00 Per Person
***Price includes all 3 shows!!!
After June 26th:
At the door-ticket purchase only: $15.00 Per Person/ Per Show
No pre-purchase of individual concerts available.
Individual ticket sales will be available for each concert at the door.
Okay so the question was popped, the ring is on the finger, and now what do you do? You begin to research on the internet and the lists are overwhelming, the options are endless, the stress begins and you feel the weight of the world on your shoulders…
Have no fear because this basic list is the key to planning a successful wedding. The lists you find on the internet can be so detail oriented that you get lost reading them. Some of the lists contain 100 plus tasks that need to be done to plan a successful wedding. Take a deep breath and follow the checklist below to plan your perfect special day.
Remember this is your day and you make the decisions. It is ultimately what you want and no one else.
Pick a date: The season, the day of the week, and the time of the day will all affect your budget. Remember to be flexible with the day and month you are interested in when selecting your venue and vendors.
Determine your budget and determine who is responsible for what of the budget: Take steps early to come up with a realistic budget and who will be paying for what portion of the budget.
Reserve the Ceremony and Reception Locations: Spend some time at each location and really think about what YOU envision for your special day.
Select Your Wedding Party: Pick those that are close to your hearts that will make your day drama free and make it a memorable day for you!
Book and meet with the Photographer, Florist, DJ or Band, and Officiant: Once you have booked these selections you are on the right track to having all the items you need for your wedding day!
Choose a Color, Theme and Style: The wedding reception will start to come together and the dreams you envision in your mind will all start to piece together the most important day of your life!
Begin the Guest List and Send out invitations: Remember to put those on the list that are most important to you and remember everyone has to cut some people out of the list. It is inevitable so do not let it stress you out and ruin your day!
Select the wedding dress, mother’s dresses and bridesmaids’ dresses: Everyone will have an opinion when it comes to the dresses but remember Rule # 1… this is your day and you make the decision. It is ultimately what you want and no one else.
Plan the honeymoon: This is important to do with each other. Try not to get opinions and advice from everyone else… this is a decision made between you and your fiancée. Also remember when booking to not mention it is a honeymoon as most places tend to increase the rate on vacation fees once you say the word honeymoon.
Remember Rule # 1… remember this is your day and you make the decision. It is ultimately what you want and no one else. Always remember to be flexible and remember nothing is perfect!
The definition of decanting is simply, moving the wine from one container to another. There are a number of reasons for doing this.
The first is to separate any sediment in the bottle from the wine. Any sediment left in the bottle will tend to give the wine an astringent, bitter flavor. This is especially true of older wines. Wines over ten years in age will have an excess of sediment.
The second reason is to create a swirling effect to expose the wine to oxygen. This enables the wine to be exposed to air and allow the tannins to be broken up and make the wine more”lively”. It also releases the aroma of the wine.
For new wines, the process is easy. Put the bottle in an upright position for a few days allowing any sediment to settle and pour it into a decanter-a glass receptacle. Even with a new wine, the longer it is exposed the better the taste and aroma will be. New wines benefit more because the process of aging has not had time to take effect.
Because of the aging effect, older wines do not need to be overexposed to oxygen and could be ruined. Older wines- depending on the type of wine-should be consumed immediately after decanting.
If you do not have time to let the wine sit for a few days, you can hold the bottle in front of a flame so that you can see the sediment and stop poring. Always wipe the neck of the bottle to remove any extra sediment. What is left may be strained into a separate container.
Clear crystal with no pattern is a good choice for decanters. Make sure they are clean and free of any wine residue. Do not use soap and clean after use with crushed ice and coarse salt.
References: NY Magazine & Cellar Raiders
Frost Delays: It’s that time of year again when we are going to start experiencing frost on grassy areas. When we have frost it is very important to stay off of the golf course and any grassy areas around the property. Also, it is good idea to stay off of your own yard until the frost melts so you will not cause damage to your yard. Below I have written a couple of paragraphs about what causes frost and the damage that can occur because of frost damage.
What Causes Frost? Frost is essentially frozen dew. It can form when the temperature is near or below the freezing point. The ice crystals that form on the outside of the plant can also harden or even freeze the cell structure of the plant. When frosted, the normally resilient plant cells become brittle and are easily crushed. When the cell membranes are damaged, the plant loses its ability to function normally. It’s not much different than cracking an egg. Once the shell is broken, you can’t put it back together.
Damage to Frost Covered Grass. Although you won’t see any immediate damage if you walk on frosted turf, the proof will emerge within 48-72 hours as the leaves die and turn brown. And, since just one golfer makes an average of 60 steps on a green, you can see how the first couple of morning foursomes can do a lot of damage very quickly to the golf course. The damage isn’t just unsightly – the quality of the golf course will be reduced until the turf recovers or repairs are made. Those repairs are expensive and, in some cases, the damaged area may have to be kept out of play for days or weeks until the turf has reestablished.
Thanks for Understanding. It is all of our responsibilities to maintain and protect the golf course, making it enjoyable for every golfer. This short description about frost is to help communicate to you the fragile nature of the turfgrass plant when in harsh conditions and in turn, ask for your patience and understanding throughout the season. It is always a good idea to call ahead to the golf shop to check and see if the golf course is experiencing a frost delay that morning if you have an early morning tee time. You can also Google USGA Frost Delay Video for a short cartoon video that describes the affect of frost to the grass plant. Thank you for reading.
Jason Feller, CCM, General Manager of the Heritage Shores Club in Bridgeville, DE achieved the designation of "Certified Club Manager" (CCM) with the Club Managers Association of America (CMAA).
Jason Feller was approved by the Certification Committee of CMAA after successfully passing a certification examination. Mr. Feller joins more than 1,400 club managers worldwide who have achieved this hallmark of professionalism.
Jason Feller qualified for the CCM examination as a result of fulfilling specific requirements in club management experience, education and association activity. The CCM examination contains ten subject areas including leadership, interpersonal skills, club governance, accounting and financial management, human and professional resources, food and beverage operations, principles of management and marketing, external and governmental influences, facilities management, and sports and recreation management. The exam is prepared and administered under the direction of the Certification Committee at various college university sites across the country.
Through the Certified Club Manager program, CMAA encourages the education and advancement of its members and assists club officers and members in securing the most efficient and successful club operations available.
The Club Managers Association of America is the professional association for managers of leading private country, city, yacht, athletic, military and fraternal clubs in the U.S. and abroad. Founded in 1927, CMAA provides executive career services, a lifetime professional development program and two national trade magazines, Club Management and The Board Room, to its more than 7,000 members.
When is the best time to improve your golf game?
The off season is the time to become a better golfer because there is time to work on changes. Making changes to your game during the typical golfing season is difficult, because most golfers want to play golf not practice. Important changes take time and repetition. The winter gives you all the time and none of the pressure of solving your swing flaw by your Saturday morning tee time.
The off season is also the time to get stronger and more flexible. Your body can only move as well as your flexibility allows, and the golf swing is the perfect example of this. Do you feel a little tight and sore after being on your feet a while? The same things that cause those feelings are also holding you back during your golf swing.
So remember, the off season is a time to improve your golf game. Work on your swing changes to gain repetition and do some stretching at home or go to the gym. Doing these activities will get 2013 started on the right foot and make it a great golfing season.
It is the beginning of the holiday season and the weather outside is chilling. There is nothing better than to come in from the cold to the warm aroma of spicy mulled wine to warm your soul.
Mulling wine started in ancientGreecewhere heat and spices were used to salvage old wine once the summer’s harvest went bad. In the Middle Ages, mulled wine was credited with medicinal purposes, and in Victorian England a spot of tea was added to a glass of mulled wine and dubbed Christmas tea. Now, more so in today’s age, the American love for mulled wine is heating up. Wine enthusiasts are seeing more people mulling as the wine culture in this country grows and an ancient tradition begins to thrive.
All mulled wine recipes begin with red wine. Many mulled wine recipes fortify the wine with brandy, port or cordials. Citrus fruits are added to the wine, along with spices like cinnamon, cloves, nutmeg and ginger. Some recipes for mulled wine use sugar or honey for a sweeter taste.
In my search for a festive mulled wine recipe, I came across one that is delicious, warming and aromatic.
Mulled Red Wine with Brown Sugar
Ingredients:
2 750 ml bottles of “fruit” light bodied wine like a Zinfandel, Beaujolais, orShiraz
Zest strips from one orange
1 ½ cups of brown sugar
2 teaspoons of black peppercorns lightly crushed.
1 cinnamon stick, broken into pieces
3 bay leaves
1 teaspoon of fennel seeds, lightly crushed
Instructions:
Put the peppercorns, fennel seeds, and cinnamon in a large tea ball or wrap in cheesecloth and secure. In a large sauce pan combine the aromatics with the wine, bay leaves and orange zest. Cover and simmer on low heat for 10 minutes.
Remove and let stand, covered, for 30 minutes. Remove the aromatics and orange zest strips. Stir in sugar until dissolved. Serve warm and enjoy.