SEPTEMBER 2024 SEPTEMBER 2024
LIGHTING UP THE LANDSCAPE WITH BRILLIANT COLOUR
PHIL SCULLY GENERAL MANAGER
I know I’ve said it many times before and I will say it again, fall at Granite Golf Club is a special time. Gone are the muggy hot days of summer and the accompanying black flies and mosquitoes. September and October at the Club offer some of the best conditions of the year, not to mention spectacular visuals as our hardwood tree lines light up the landscape w brilliant colour. Although the e of the golf season is closing in like to take time to reflect on t year so far and look forward to the next few weeks. Septemb and October offer some exciti dining opportunities to compliment the section closin events.
Seafood Boil, Carvery Night, Prime Rib Dinners, Thanksgiving, and the season ending Member Mixer to name a few. Gone are the days where we quietly tip toe into the winter months, our mission is to drive service excellence and offerings for our members
Feedback
2024 has seen a concerted effort to encourage, gather, and act upon your feedback. I am pleased with the quantity and quality of the feedback received from the membership. This initiative to proactively act mid-stride has proven successful and I hope you have noticed the changes to service delivery. This realtime collection of end user feedback allows the staff and committees to identify opportunities for improvement and guide planning through a longer lens. All feedback received through the various channels will be essential as we begin the process of evaluating the 2024 season and preparing to raise the bar once again in 2025. Our dedicated feedback portal feedback@granitegolfclub.ca is always open and I encourage all members to utilize and have their voices heard. As always we will be circulating the annual operational member satisfaction survey where everyone will have the opportunity to be a part of shaping the future of the Club. Keep an eye on your inbox in midOctober for this important member survey.
Project Next 25
By now everyone should be aware of the exciting greens and bunker renovation project scheduled to begin in August of 2026. Although this major capital project is two years away, work is taking place behind the scenes to ensure a spectacular finished product is delivered to the membership. On time and on budget is the goal and the more effort put into the preparation phase the better equipped we will be to deliver that promise. We will be supplying the membership with updates over the winter months and as we inch closer to the beginning of this historic project in late summer 2026.
25th Anniversary
2025 marks 25 years since the first tee shot was struck at Granite Golf Club. The board of directors and management have been planning ways to recognize and celebrate this important milestone. Get ready for a year of trips down memory lane, highlights of the last 25 years, and the crown jewel of the season, a gala of epic proportions. Mark your calendars and watch for more information, this will be a party you will not want to miss.
There is still a lot of great golf left in 2024 and I encourage everyone to get out and enjoy all that GGC has to offer before the snow flies. On behalf of all the staff and management thank you for a great season so far and I look forward to seeing everyone at the Club over the next few weeks.
A THING OF BEAUTY
BRYAN ROURKE MEMBERSHIP MANAGER
FallgolfisathingofbeautyhereatGraniteGolf.Withcourseconditions immaculateandtheleaveschangingcolor,thegolfcoursewillbereally showingofftoourmembersinthecomingweeks.
We’vehadanotherstrongyearinmembershipwithplentyofnewfaces thisseasonandanIntermediatemembershipthatcontinuestobuilda waitlist.Itisalwaysrefreshingtohearhowhappyournewmembersare eachseason,especiallyafterleavinganothergolfclub.
Interest has already begun for the 2025 season and member referrals continue to be the number one driver for new members. If you have someone thinking about joining Granite Golf Club, please don’t hesitate in having them reach out to me at brourke@granitegolfclub.ca
TAKE IT ALL IN
STEVE HALSE HEAD GOLF PROFESSIONAL
Golf is the bond that ties us all together. I’ve recently been reflecting on what drew me to the game of golf.
I played many different sports growing up and to this day I play hockey and softball in organized leagues but, still have the desire to play golf almost on a daily basis. It’s unique in the way it challenges us. In most cases, it’s just you against the course.
A quote from the movie Tin Cup comes to mind, “The swing is a living sculpture down through contact, always down, striking the ball crisply, with character. A tuning fork goes off in your heart, such a pure feeling is the well-struck golf shot.”
I think we all have experienced that one shot and if you are lucky or skilled, you have felt it more than once. Is that why we come back day after day? There definitely is more to it than just the challenge. I know for me, every time I play I’m reminded of the great times I have with family and friends on the golf course.
I was introduced to the game by my father and my fondest memories are of the many hours we spent playing golf. It’s a complex love affair. Maybe it’s more than just a game. 18 holes takes roughly 4 hours to play. In those 4 hours we get a front row seat to Mother Nature’s best canvas, the golf course. Granite Golf Club is a truly beautiful piece of property and spending time here with friends might be the reason you all come back day after day.
Astheseasonwinds downwewillstartto seethespectacularfall colours.Takeitallin andenjoyyourtimeon thegolfcoursewith friendsandfamily.
With most of the season's events behind us, there is still time to sign up for one last 9 and dine and the 3 closing events. Your captains and committees have worked hard to end the season on a high note with fun formats. Please visit the website for more information.
FALL IS IN THE AIR
JASMINE ANGELINI CLUBHOUSE MANAGER
The leaves are already turning beautiful red, yellow, and orange hues. You can smell that fall is in the air.
This is that time of year when I would like to take a moment and say a big “THANK YOU!” to all of our seasonal staff who are returning to school. Collectively, everyone has done an incredible job with keeping up the Granite Golf Club standard. The leadership team had a great time working alongside all our staff this year.
As we approach the later portion of the season, you will soon find amazing beverage specials to take home with you. Whether it be a bottle or two of wine, or a case of our very own Granite Lite beer. We plan to send you updates on this in the next few weeks.
Fall brings a craving for comfort, and I know Chef Greig and his team have some amazing comfort dishes on the way. Now, what better way to pair a comforting dish than with a crisp, full bodied stout? Our next guest tap will launch at the end of September. It is called “Distractions” by one of our local favourites, Market Brewery. Ask your server for a sample.
DISTRACTIONS
Imperial Stout with Organic Ugandan Coffee & Organic Ugandan Vanilla Beans
We brewed this delicious Imperial Stout in collaboration with My Indie Coffee. We used their locally roasted, organically farmed, ethically sourced coffee. In this case, we chose Organic Ugandan Coffee, to pair with Organic Ugandan Vanilla Beans. This full-bodied stout is dangerously smooth, with vanilla aroma, modest dark roast coffee flavour, and chocolate notes.
September20
Reservations5:00-7:00pm
Salad of Mixed Heritage Greens
with shaved fennel, grape tomatoes, orange segments, black olives, lemon poppy seed dressing
The Boil - served on the table
baby lobster, mussels, little neck clams, tiger shrimp, calamari, smoked sausage, corn on the cob, baby potatoes - all tossed in our house seasoning blend and served with drawn butter and lemons
Dessert
lemon meringue tart with fresh berries and citrus crème anglais
reservebySeptember16,jangelini@granitegolfclub.ca
$78perperson
JOIN US FOR
GREIG KING EXECUTIVE CHEF
BUTTERNUT SQUASH & RED BEET SOUP
with crispy garlic chips
Makes 6 healthy portions
Ingredients: ButternutSquashSoup
1largebutternutsquash peeled,seeded,cut into½inchpieces
¼cupmaplesyrup
2tablespoonunsalted butter
1whiteonionchopped
1stalkcelerychopped
5cupsvegetablestock
Saltandpeppertotaste
RedBeetSoup
4mediumredbeets
2teaspoonbalsamic vinegar
1teaspoonhoney
2cupsvegetablestock
Saltandpeppertotaste GarlicChips 1cupcanolaoil
Directions: ButternutSquashSoup
Preheattheovento400 degreesF.
Inalargebowltoss squash,maplesyrupand seasoning.
Spreadontoaparchment linedsheetpan Roastfor35to30minutes.
stirringonceortwice untilsquashistender. Inablender,blendthe soupwiththestockuntil therequiredconsistency.
RedBeetSoup
Preheatovento400 degreesF. Wrapbeetsindividually withsomeoilinfoiland roastforapproximately1 hour.oruntilsoft.
Removefromovenand unwrap.
Whencoolenoughto handle,removeskin.Cut beetsintosmallerpieces. Mixwithbalsamicvinegar andhoney.
Blendintheblenderto consistency.
GarlicChips
Inasmalldoublebasedpan,heatthecanolaoilto325 degreesF.
Cookgarlicchipsuntilgoldenbrown(approx.30seconds)
Drainontoabsorbentpaperandseasonwithsalt.
To Plate:
Heatbothsoupsseparately,oncehot,ladlethesquashsoup between6warmedbowls.Inthecentreofeachbowladdthe beetsoup,thengarnishwithcrèmefraiche,thegarlicchips, someoliveoilandsomesnippedchives,enjoywithsome crustybread.
LabourDaymayhavecomeandgone,butwestillhaveafewevents foryoubeforetheendoftheseason.Theseincludeourpopulareast Coastseafoodevent,Thanksgivingbrunch,apastanightandacarvery night,keepaneyeonyourEmailsfordetails.
Asalways,Iamhereforyourfeedbackatalltimes,Bonappetit,Chef
MEMBER MAINTENANCE
YANIK MAYER SUPERINTENDENT
Ourmaintenancedepartment reliesheavilyonhelpduringMay, June,July,andAugustwhenthe weatherisbeautiful,thegrassis growing,andthegolfcoursesees thebulkofitsplay.Coincidently highschool,college,and universitystudentsarelookingfor seasonalworkduringthese monthstoearnsomemoney betweensemesters.Eachyearour maintenanceoperationsrely heavilyontheseyoungadultsto helpaidintheoverallexperience forthemembershipbyproviding aproductthatisrarelymatched byotherclubs.
AsweembarkonSeptemberand October,Iencourageallmembers totakethetimetotidyupafter themselvesonthegolfcourse.
Bunker raking, ball mark repair, divot replacing, and cart courtesy are little things that will not only help us this fall, but also allows other members to enjoy their round without the impedances to putt and hit from.
Closing Procedures
When the golf course wakes up in the spring after a long, and sometimes harsh winter, there is a lot of uncertainty. Was there an ice layer that formed, and if so, how thick is it and how long did it last? Did we have multiple freeze/thaw events leading up to spring? Was there a lot of turf exposed to high north winds? These questions are asked and conversed about all winter.
It’s tough for me to say, and for the membership to hear, but the maintenance team cannot control these weather events. There is one thing that the turf team can control, and that is how healthy and prepared the turf is going into winter. The General Manager, the golf shop, and I hear it all the time - “Why can’t we keep the golf course open longer, its beautiful out?” “Just a few more days?”. Set closing dates each season provide the maintenance team with the amount of time to properly put the golf course to bed for the winter. Below are the 5 most important things that we do to ensure that the golf course has the best fighting chance of survival should Mother Nature throw us some curve balls throughout the winter months.
Heavily Topdress all Short Playing Surfaces – we accomplish this in 3 days in August, but in October and November, we need significantly more time. Sand needs to dry prior to being matted in, and the days are not getting longer. Sand buries the crown of the plant, providing better odds against the onset of crown hydration, and wind desiccation.
Purge the Irrigation System – this procedure is the single most important job we do each year. Poor execution results in catastrophe in the spring.
Fall Pesticide Application – Snow Molds attack Bentgrass after 90 days of snow cover, and it is imperative that this application be done successfully to protect our grass through the winter months. Much like fall topdressing, the right conditions are needed for this application to be effective. Low winds, a sunny day for the product to dry, and for the turf to not be completely dormant.
Aerating – All of the greens are aerated, but for a different reason. Large holes are created for better subsurface drainage for winter thaw events, and to aid in more porous ice should a layer of ice form.
Fall Preparation – We start preparing our turf for winter weeks before the golf course closes. The height of cut for all grasses are raised, and more frequent topdressing on greens is completed. We grow healthier turf in the fall through fertilizing, pesticide/plant health product applications for added winter protection.
There are a ton of other jobs that need to be completed each fall, but it is these listed above that can impact the quality of the golf course the following spring.
You may be asking yourself –“Don’t you always grow healthy turf?” The short answer is no. The long answer is that healthy turf isn’t fun to play on. Greens are abused daily trying to provide a good playing surface, not to grow healthy grass. Everything the maintenance team does is counterproductive for growing healthy grass as we cut our greens at 0.1”, we water them as little as possible, we repeatedly roll them, and we are trying to keep grass alive on a bed of sand.
Autumn is Autumn is a mood that a mood that stirs the stirs the soul. soul.
