TOWNHALL MEETING

THE PAST, PRESENT & FUTURE

WrittenBy StevenSpeece

Improvements

· Consistent schedule to aerify the fairways, greens & tee boxes

· Trimming trees

· Variety of tournaments

· Yardage markers in the fairway & cart path

· Rebranding & new merchandise

· “The Scoring Zone” the chipping green area mowed & add yardage markers

· High School golf teams to use as a practice facility

· Rotating the tee boxes on the driving range- to give the grass a chance to grow back

FUTUREPLANS

· Drainage for driving range, golf course & bunkers

· Reopening Mulligans

· Tournaments with local courses- Ryder Cup style event

· Rebuilding all tee boxes

· Expanding the putting green

· Fixing bunker lips & adding sand

IrishBeefStewwithGuinnessStout Serves 6 to 8

Recipe courtesy of Doc's Deli

INGREDIENTS

6 ounces bacon, diced

2 pounds beef chuck

3 tablespoons all-purpose flour

1 medium-large yellow onion, chopped

3 cloves garlic, minced

4 medium yellow Yukon potatoes, peeled and cut in 1-inch cubes

2 large carrots, chopped in 1/2-inch cubes

2 stalks celery, chopped in 1/2-inch cubes

1 large parsnip, chopped in 1/2-inch cubes

16 ounces Guinness stout

1 cup strong beef broth

2 tablespoons Worcestershire sauce

1/4 cup tomato paste

Salt and pepper to taste

Directions

Cut the beef across the grain into 1-inch pieces Sprinkle with some salt, pepper and the flour and toss to coat the pieces. Set aside. Fry bacon in a heavy pot until done, then remove it with a slotted spoon, leaving the bacon drippings in the pan.

Working in batches and being careful not to overcrowd the pieces, generously brown the beef on all sides. Transfer cooked beef to a plate and repeat with remaining beef. Remove beef from the pan then add the onions and fry them, adding more oil if necessary, until lightly browned (about 10 minutes). Add the garlic and cook for another minute Add the vegetables and cook for 5 minutes

Add the Guinness and bring it to a rapid boil, deglazing the bottom of the pot. Boil for 2 minutes. Then add the broth, paste and Worcestershire sauce.

Return the beef and bacon to the pot and stir to combine. (At this point, you can transfer everything to a slow cooker if you prefer. Follow the remaining steps and then cook on low for 6 to 8 hours or on high for 3 to 4 hours )

Bring stew to a boil. Reduce the heat to low, cover and simmer for 2 hours. Add salt and pepper to taste.

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