Living on the Edge | October 2022

LIVING LON IVING ON THE

MEMBERSHIP

Well, it is that time of year, October is here!

October is an interesting time of year, as the Club and the property transition from the busy summer season to a more tranquil and quaint off season. Soon, Ocean Terrace will transition into the Frost Bar, keeping this premier dining venue available throughout the year! The wood is stoked in the fireplaces in the Mansion providing an amazing ambiance and enhancing your dining experience in Roscommon or your after-dinner drinks in the LaSallette Lounge. Bayzo’s Pub remains a great venue throughout the winter months and a popular destination for our Club Members and homeowners within our community. Shortly we will be announcing the start of the weekly Member nights at Bayzo’s Pub! Always a great take for a weekday night to catch up with friends and enjoy a night out!

We will continue the Friday Nights at the Linx through Friday, October 7. The Linx Team, led by Mike Morin and Tim Kramer, continues to provide an exceptional member experience for the socials, as evident by the great turn out that we continue to see this late into the season. Let’s continue to support the Linx as best we can, it is a great venue for the Club and the team is truly focused on providing you and your guests with a special dining experience.

Of course, this time of year also means that we are not long off before the Beach Bar and Front Lawn shut down for the season. Sunday, October 9th, marks the final days for both of these popular venues for 2022. Hopefully, there will be some good weather over the next 10-days for you to enjoy one last sunset on the beach or a wood-stove pizza on the lawn!

Quickly approaching is the October Wine Dinner, being held on Thursday evening, October 13th. This is a “Can't Miss Event”, at the time of this writing we are very nearly sold out, only 9 seats left. Save your space today!

Mark your calendars and make your reservations early for the Mansion Thanksgiving Dinner for your family. This year it is an ala carte menu versus a buffet, for a more traditional holiday family dinner. Take-out orders are also available for those who want to cook at home but do not want to do all the preparation! Let our culinary team do the work for you!

Lastly, the holiday party is on Saturday, December 17th. The Member Holiday Gala is a festive event that we hope all our members can enjoy. It is also a great opportunity to meet many of our new members of the Club!

Sincerely, Michael Medeiros

New Members! Welcome

Please join me in welcoming our newest Members:

David Aycock & Sharon Rogers

Sport Members & Ocean Edge Homeowners

David & Deb Vellante

Beach Club Members, Seasonal Chatham Residents

Louise Steinkrauss

Sport Member & Year-round Brewster Resident

Adele Bloomfield

ssociate Member & Year-round Orleans Resident

Eric & Lisa Lowrey

ch Club Members & New Ocean Edge homeowners

Tisha Lancaster

Golf Member & Seasonal Chatham Resident

On behalf of the entire Club Team, welcome to the Ocean Edge Family!

I would like to take a moment to once again thank the many members who have introduced their friends to the Club. It is through you, our valued members, that the Club can continue to thrive and grow our offerings and programs to engage you and your family all year long! We look forward to welcoming you to the Club every day throughout the year!

Thank you for being part of our Club and as always, if we can be of any assistance, please don’t hesitate to ask, we look forward to the opportunity to enhance your Club experience.

ADVISORY BOARD

Happy Fall,

Thank you to all the members who took the time from their busy schedules to attend the September 17th Annual Meeting. We appreciate all your comments and feedback from this past season, and the Advisory Board is looking forward to working with Ocean Edge staff and Troon this winter to make next year even better!

We are a board of nine members, with three year terms, with three members rotating out every year. We are now in the process of recruiting for the term of 2023-26, starting May 1, 2023. If you are interested in being an Advisory Board Member, please fill out the application form found on the website under Advisory Board.

If you are weathering the winter on Cape Cod, enjoy the many events that Ocean Edge has to offer. If you are headed to a warmer climate, safe travels, and see you in the Spring.

Karen Lacouture Advisory Board Chairperson

GOLF

Our aeration schedule for this Fall is below:

Aerification will begin on October 11th 14th

October 11th & 12th: Front 9 Closed. Back 9 remains open.

October 13th & 14th: Back 9 Closed. Front 9 re opens.

Saturday, October 15th: Both 9's are re opened.

October… Pumpkins, ghosts, and falling leaves. Yet October can still be a great time to get in a round before the weather turns. We encourage you to come out and play and bring your family or some friends. We look forward to seeing you out and about as our season slowly starts to quiet down.

Many of our members are making plans to head away from the Cape for the winter. We want to remind you of the value of the Troon Prive Program to play at other Troon courses. Head to Troonprive.com to get started and request your tee times at some great venues whether you ' re traveling or near your home away from the Cape. If you have any questions about the reciprocal program email Shayne (Shayne.sakson@oceanedge.com) for help.

All these dates are weather dependent. The only course closure is for the aerating of greens, everything else is down during play and we ask that if members come to a hole that the rough or fairway is being aerified they skip that hole and proceed to the next.

With Christmas only a few short months away, you may be starting to look for those perfect gifts for yourself or your loved ones. Always know the golf shop can place special orders and have them drop shipped to your house. We have accounts with all the major club manufacturers if you ’ re in the market for new clubs. Also, we can order apparel from our vendors in the perfect size, color, and style. When you find the right item you ’ ve been looking for email Shayne to get it ordered. Don’t forget, you still receive your 15%-member discount even if you ’ re not at the club. Don’t delay start looking today!

Best Swings, Shayne Sakson, PGA Director of Golf

A G R O N O M Y

The upcoming month of October brings both summer and fall weather into play. The warm days and cool nights are ideal growing conditions for turfgrass. This valuable time of year allows us to build for the next season as well as recover from a busy and stressful summer. Cultural practices take the forefront of our operations aerating, verticutting, slice seeding, and topdressing are a few of the practices that increase during the fall months. Aerating is the best tool to build better turf. We use two methods of aeration, hollow tine aerator in which a soil core is pulled. The other method is a solid tine aeration where we create a seed pocket as well as an area for water and nutrient to easily penetrate the ground without pulling a soil core. After a drought filled summer, it has made our soils hard and hydrophobic.

While all our surfaces will be aerated, we are also working on selective weak areas to aid in recovery. Slice seeding is eeds into existing turf areas without major e slice seeding machine cuts a shallow rops seeds into that channel before rolling the d. We do this process in two different chieve better coverage.

is cleaned up, we see the germination of seed Pictured to the left is an area on the 4th as slice seeded on September 13

ill have great weather to grow and spread over these areas from summer stresses.

This picture was taken on September 20th.

Sincerely, Craig Sullivan

e many of you on the golf course taking he amazing Cape Cod fall golf weather!

Here you can see the 7th fairway slice seeded.

RACQUETS

Due to the popularity of our Pickleball courts, Ocean Edge is adding four more sets of Pickleball courts at The Fletcher tennis facility. We will have blue-painted Pickle lines and professional portable nets to accommodate both pickleball as well as tennis players.

In 2023 we should be fully set up for member online court bookings. Members may also call Blueberry pond pickleball at 774 323 6307 or Fletcher Tennis / Pickleball at 774-323-6065.

PICKLE RULES & REGS

Members may book pickleball courts up to three weeks in advance.

1.5 hour court bookings only (if court remains open after time feel free to play on)

Mandatory check in at the pro shops before play (new signage will help with the process)

Tennis and Pickle news:

Bay pines tennis shop will remain open through Columbus day. Access and purchases will be available through our supervisor Kandy who fortunately is year-round. Call 774-3236060 in the off-season for tennis and pickleball needs.

Fletcher tennis courts will keep two nets up for year-round tennis. The Bay Pines clay court generally stays open through Thanksgiving weekend (weather permitting). Blueberry Pond Pickleball will leave 3 nets up year-round with paddles and balls accessible at the member sports club. Both Fletcher and Blueberry Pond are first come first serve in the off-season.

MEMBERS SPECIAL!!!!

All pro shop apparel is now 40% off for the rest of the season. Shoes are now 30% off and racquets and paddles are now 20% off. Check out the Bay Pines collection!

For members and hotel guests, there is no charge.

Sponsored guests and member guests will pay a $10 guest fee per guest.

There must be one member per court with guests.

Members may have each guest 14 times per season.

Please wait till the point in progress is completed before crossing the courts.

No black soled running shoes are allowed. Proper attire at all times. No removal of shirts and proper etiquette at all times.

FALL MUST HAVES!

Meze Plate $13

Sweet Potato Hummus, Pickled Red Onion, Roasted Red Peppers, Olives, Whipped Ricotta, Toasted Pita

*Available for Lunch & Dinner

Crab Cake $18

Asian Pear, Chile, Brioche, Old Bay Aioli

*Availble for Lunch & Dinner

SALAD

Fall Bounty Salad $15

Mixed Greens, Brussels Sprouts, Roasted Shallots, Cherry Tomatoes, Slab Bacon, Honey Dijon Vinaigrette

*Available for Lunch & Dinner

ENTREE

Short Rib Grilled Cheese $16

Vermont Cheddar Cheese

Caramelized Onion, sHORT Rib Jus

*Available for Lunch

Pan Roasted Salmon $29

Brussels Sprout Sweet Potato Hash, Dijon Maple Beurre Blanc

*Available for Dinner

House Braised Short Rib $35

Herbed Potato Puree, Roasted Baby Carrots, Red Wine Jus

*Available for Dinner

MEMBER SPORTS CLUB

HAPPY FALL Y'ALL!

We want to thank all of you for a great season and we are still in full swing here at the MSC. The pool is still open and heated, and now is a great time to try a new fitness class.

One of the most popular is Tai Yoga Stretch, which is a unique blend of all three types of exercise without needing a mat. Aqua fitness is another one to try and is still going strong at Fletcher pool. Saturday mornings you still have three diverse choices between Spin, Pilates, and Yoga.

Need a new weight routine? More flexibility? Contact Heidi at 774 323 6054 for personal training or Pilates reformer classes.

We hope to see you soon!

Sincerely, Heidi VanAmburgh

Fitness Schedule through October 29th

Monday

8:15 am 9:30 am 9:30 am 4:30 pm

Core and More Body Bar Plus Aqua Fitness 20/20/20

Tuesday

8:15 am 9:30 am 9:30 am 4:30 pm

Pilates Plus C.S.I (Cardio Strength Intervals) Aqua Fitness Yogalates

Wednesday

8:15 am 9:30 am 9:30 am 4:30 pm

Power 45 Weights and Balance Aqua Fitness Core and More

Thursday

8:15 am 9:30 am Spinning Tai Yoga Stretch

Friday

8:30 am 9:00 am Abs and Back Dance 45!

Saturday

8:30 am 9:20 am 10:00 am

Spinning Pilates Plus Yoga in the Studio

Sunday

9:30 am Yoga in the Studio (90 minutes)

Slow Cooker Quinoa

Veggie Soup

SERVINGS: 6

Ingredients:

1 Tbsp extra virgin olive oil

1 red onion, diced

PREPPING TIME: 10 MIN

COOKING TIME: 3 HOURS

1 medium bell pepper, chopped

1 cup organic quinoa, uncooked

2 3 cups diced tomatoes

4 cups organic vegetable broth

1 cup water (add an extra 1 cup if needed)

1 (15 oz.) can 'Butter Beans' aka Northern Beans

1 cup fresh kale, chopped

1 cup diced carrots

2 garlic cloves, minced

Spices & Condiments

1 Tbsp lemon juice

1 tsp dried thyme

1 tsp sea salt

1/2 tsp black pepper

1/2 tsp turmeric, optional

1 Tbsp red pepper flakes

2 tsp dried basil

Directions

Step 1 To begin, in a medium skillet over medium high heat, add 1 tablespoon of extra virgin olive oil and sauté diced onions, garlic, and bell peppers until tender and translucent, about 2 3 minutes, reducing the heat so that veggies don’t burn

Step 2. In the meantime, prep your slow cooker and Add all ingredients to it. Once done, add sautéed veggies along with spices, stirring everything together until well combined.

Step 3. Set Slow Cooker to a medium setting, cover, and let everything slow cook + simmer for about 2-3 hours, stirring occasionally to ensure that desired thickness is kept. Toward the last 20 minutes, add additional vegetable broth if needed and do the same for any spices that you feel need to be added as well for taste

Step 4 Once the timer has ended and veggies are cooked through, turn off the slow cooker or keep it on the "keep warm " setting and serve soup in prepared bowls with a side of bread or crackers, if desired.

Contact

oceanedgeclub.com

2907 Main St, Brewster, MA 02631

Director of Membership Development

Michael Medeiros

774 323 6220 michael.medeiros@oceanedge.com

Member Relations & Communications Manager

Kaitlin Saint Laurent

774 323 6021

kaitlin.saintlaurent@oceanedge.com

Director of Golf

Shayne Sakson

774 323 6020 shayne.sakson@oceanedge.com

Director of Agronomy

Craig Sullivan

774-323-6147

craig.sullivan@oceanedge.com

Member Sports Club Director

Heidi VanAmburgh

774-323-6054 hl.vanamburgh@oceanedge.com

Director of Tennis

Jim Leahy

774-323-6060

jim.leahy@oceanedge.com