October 2012 A Publication for Balsam Mountain Preserve Members
Food Minimums | Frequently Asked Questions What is the new policy regarding food and beverage minimums? The $1,000 annual food minimum policy includes purchases from January 1, 2012 to December 31, 2012. If you have not reached your $1,000 minimum for the year by January 1, 2013, the Club will bill you for the difference between $1,000 and what you spent. Does the service charge apply toward the minimum? Service charges and taxes do not apply towards your $1,000 annual minimum. Food, non-alcoholic beverages, and case wine purchases are the three categories that do apply.
Please Note: A reminder of this change in policy appears at the bottom of all Member Statements.
Hours of Operation (beginning November) 9:00amâ€”5:00pm, closed Tuesdays Tee Times beginning at 10:00am Monday, December 3rdâ€”Golf Course Closes for Season
Oktoberfest Weekend at Balsam Mountain Preserve Pinots and Ponies at the Stables
Friday, October 19th
Southern Harvest Feast at the Boarding House
Ruby Valley Cup Cookout at the Pavilion Oktoberfest Party at the Boarding House
Sunday, October 21st
Ruby Valley Cup continues Oyster Roast at the Pavilion
Please visit the Member Website or call Member Services at 828.631.1000 for more details and to RSVP for the weekendâ€™s events.
Saturday, October 20th
by Jay Horton, Executive Chef
Ingredients 1 Butternut Squash, peeled and diced 1 qt. Chicken Stock 1 Cup Heavy Cream Olive Oil Salt and Black Pepper to taste
Method Toss diced squash in olive oil, salt and pepper. Spray sheet pan with nonstick spray. Place diced squash on pan in a single layer and roast on 400 degrees for 20-30 minutes, until squash is soft and slightly browned. Remove from oven and cool for 10 minutes. Add squash to chicken stock and bring to a simmer slowly, mashing squash into stock gradually. When soup is at a simmer, stir in heavy cream and return to a simmer. Add salt and fresh-ground black pepper to taste.
A Medley of Fall Flavors Come to The Boarding House and Enjoy New Menu Items For The Fall Season Small Plates, Soups and Salads Soup du Jour…..cup $4 bowl $6 Smoked Tomato Soup…..cup $3 bowl $5 Fried Pickles…..$5 Jalapeno Poppers…..$5 Soup and Salad…..$7 Soup and ½ Deli Sandwich…..$7
Chicken Sandwich…..$9 Grilled or Cajun chicken breast with lettuce, tomato and mayonnaise on a toasted bun
Salad Trio…..$9 Tuna, chicken and egg salad with mixed greens, garden vegetables and choice of toast
Ham or turkey with lettuce, tomato, choice of cheese and mayonnaise on white, rye or whole wheat bread
Bacon, lettuce, tomato and mayonnaise on grilled white, wheat or rye toast
Soup and Grilled Cheese…..$8 Garden Salad…..$3/$6
American, cheddar, Swiss or provolone on choice of bread. Add ham and onions…..$3
Add grilled chicken…..$3
Autumn Cobb Salad…..$10 Chicken, blue cheese, bacon, toasted pistachios, diced apples and blue cheese dressing
Doubletop Salad…..$8 Mixed greens, apples, goat cheese, dried cranberries and toasted pistachios with apple vinaigrette
Pulled Pork Sandwich…..$8 Pulled pork and slaw on a grilled bun served with Carolina Vinegar or Kansas City Sauce
Sandwich Board…..$8 Served with lettuce, tomato and mayonnaise Choose Meats: Ham, turkey, chicken salad, tuna salad or egg salad Choose Cheese: American, cheddar, Swiss or provolone Choose toasted bread: Whole wheat, white, rye or bun
House Dressings: Ranch, blue cheese, balsamic vinaigrette, apple Boarding House Burger…..$10 Lettuce, tomato, mayonnaise and choice of vinaigrette and Russian dressing cheese. Add bacon…..$2
Big Plates and Sandwiches
Today’s Chicken Salad Wrap…..$7
Served with fries, sweet potato fries, Yukon Gold Daily chicken salad special Today’s Catch…..$12 chips or fresh fruit Fresh fish or seafood plate (changes as market Turkey Reuben…..$9 allows) Grilled turkey and sauerkraut with Swiss cheese *All sandwiches and large salads are available and Russian dressing on grilled rye as a wrap at no extra charge.
The Nature of Things – I’m Just ‘Sengin’ in the Rain
ne of the most interesting of plants found in these here mountains of western North Carolina (and they are legion) has got to be the ‘Merican ginseng or ‘seng’ - as the local colloquial puts it. Oh, and it’s spoken as ‘sang’ so right from the git-go you gotta pay attention to what’s bein’ spoke about. The other thang you gots to be careful of is who you run into in the woods. With ginseng having been sold for as much for $1,000 per pound dry in 2007, it’s a literal gold-mine for locals who have both the knowledge of where to find it and the economic incentive to dig it and sell it. What this turns into with increasing frequency is poaching. And yes, the security team on the Preserve has caught ‘seng’ poachers trespassing with their ill-gotten goods. These folks have been prosecuted as well. What may be more interesting than the drama surrounding the CSI-type of real-life reality show taking place in the mountains is the fact that medical research can’t even agree on whether this plant has any effective and/or beneficial pharmacological properties. And with the criminal aspect of poaching this plant notwithstanding, there seems to be no end to the demand for this plant, especially in eastern medicine. And while folks in one county in Ahhh…the panacea for just about anything…well, maybe.This plant has an almost ubiquitous enigma attached to Wisconsin grow, harvest and market about 95% of the the accuracy of its possible medicinal properties. cultivated ginseng in the United States, the finest wild ginseng (and unfortunately to its detriment) is found right here in western North Carolina and eastern Tennessee. Oh, and what adds to the mystery is that the root of this plant can be found in the shape of the human body. Rut-Ro! Now, couple that with the fact that western medicine has discovered the possibility that this plant’s affects may include stimulation of the human endocrine system, read – sex glands – and you’ve got the perfect storm possibility of this plant becoming extinct within its natural range. So, while this plant is found on the Preserve we encourage enjoying it as a part of the wonder of this place we call the Balsam Mountain Preserve. by Michael Skinner, Trust Executive Director www.bmtrust.org
“The Wonders of Yellowstone”
aturalist Blair Ogburn was fortunate enough to take a trip out to Yellowstone National Park in June 2012 with a group of teachers and educators. Blair and her group visited geysers such as Old Faithful, saw steaming hot pools of water and mud, photographed wolves, owls, pronghorn antelopes, grizzly and black bears, and so much more! What amazed Blair most was the number of hot pools that exist in Yellowstone, and how easy it was to see wildlife— herds of buffalo, amazing colorful birds and grizzlies (thankfully from a safe distance). There’s a reason Yellowstone National Park is among the top attractions in the United States. Everyone should see this very WILD landscape if at all possible.
The bluer the pool, the hotter it is!
A very big old bison resting.
Blair’s first sighting ever of a Great Gray Owl. This was the mom guarding 2 chicks in nearby nest.
October Tournaments MEMBER/GUEST TOURNAMENT THURSDAY OCTOBER 4TH – SATURDAY OCTOBER 6TH FORMAT: (5) NINE-HOLE BETTER BALL MATCHES PER FLIGHT THURSDAY: PRACTICE ROUND FRIDAY AND SATURDAY: TOURNAMENT ROUNDS + SHOOTOUT *TWO PLAYER TEAMS COMPRISED OF (1) MEMBER + (1) GUEST COST: $400/PLAYER
1ST ANNUAL RUBY VALLEY CUP SATURDAY OCTOBER 20TH / SUNDAY OCTOBER 21ST FORMAT: TEAM MATCH PLAY, SIGN-UP INDIVIDUALLY SATURDAY: (18) HOLES FOURBALL PLAY (BEST BALL NET OF THE TWOSOME) SUNDAY: (18) HOLES OF SINGLES MATCH PLAY (HEAD-TO-HEAD BEST BALL NET) TEE TIMES WILL BEGIN AT 10:00AM EACH DAY COST: $70/PLAYER Sign up by calling the Pro Shop at 828.631.1009 or email to Drew Marshall, Head Golf Professional, firstname.lastname@example.org.
Member-Pro Recap A
very competitive Member-Pro Tournament took place on September 9th and 10th bringing some great golf talent to the mountain.
Wonderful weather led to great scoring conditions and a very close tournament. A three-way tie for 1st place led to an exciting playoff where Rod Hanlon and Matt Foland emerged victorious. Dave Walters and Wes Helfrich took home 2nd Place. Steve Neubeiser’s Pro, George Bryan IV, won the Low Pro honors by carding a 1st round 75 and a 2nd round 71.
1st Place – Rod Hanlon & Matt Foland, 65 + 66 = 131 (not pictured)
2nd Place – Dave Walters & Wes Helfrich, 64 + 67 = 131
Low Pro – George Bryan IV, 75 + 71 =146 2nd Place Pro – Zach Calhoun, 77 + 72 = 149
by Drew Marshall, Head Golf Professional
Club Hours of Operation Pro Shop: 7:30am to 6:00pm, closed Tuesday Practice Park: 7:30am to 6:30pm, closed Tuesday Trail Rides By appointment. Pavilion: Open 24 hours. Fitness Center: Open 24 hours. Pool: Closed for Season. Tennis Courts: Open 24 hours. Turnhouse: 11:00am to 3:00pm closed Tuesday The Boarding House Restaurant: Light Continental Breakfast: Mon – Wed, 8am – 10am Breakfast: Thurs – Sun, 8am – 10am Sunday Brunch Buffet: 11:30am – 2 pm Lunch: Wed – Mon, 11:30am – 2pm Dinner: Wed – Sun, 6:30pm – 9pm
Club Staff and Contact Information Administration: 828.631.1040 Jimmy McDonnell: President Bruce Fine: Vice President Tina Jones: Business Manager Member Services: 828.631.1000 Amy Coggins: Manager Balsam Care (Maintenance & Cabins): 828.631.1000 Pro Shop: 828.631.1009 Drew Marshall: Head Golf Pro Activities: 828.631.1063 Stables: 828.631.1066 Security / Main Gate: 828.631.1011 Main Gate Emergency: 828.508.0116 Sales: 828.631.1001 Joe Dellinger: Sales Executive Bill Minus: Sales Executive Jamie Aquino: Marketing Assistant RIDGE Lines Editor Nature Center / Balsam Mountain Trust: 828.631.1060 Michael Skinner: Executive Director Blair Ogburn: Sr. Naturalist www.bmtrust.org
The Nature Center: 8:30 a.m. to 5:30 p.m. daily
The Reserve at Lake Keowee Contact Balsam Member Services at 828.631.1000 for all Activities and Reservations. www.reserveatlakekeowee.com
Grand Harbor Golf & Yacht Club Contact Balsam Member Services at 828.631.1000 for all Activities and Reservations. www.grandharbor.net
Balsam Mountain Preserve | 81 Preserve Road | Sylva, NC 28779 866.452.3456 www.balsammountainpreserve.com