Spectacular Orchid Island Home Overlooking The Golf Course | Vero Beach, FL by ONE Sotheby's International Realty

Alluring, Newly Renewed Cottage-Style Showplace Overlooking the Golf Course

Towering evergreens set the scene of this alluring and newly renewed cottage style home located in the prestigious gated golf and tennis community of Orchid Island. Enjoy three bedrooms, three full baths and one half bath, office, pool, three car garage, additional a/c storage room and private views of the golf course.

Framed by a mature bougainvillea archway, the front porch makes the perfect spot for casual conversation or enjoying a glass of iced tea on a warm day.

Past the Chicago brick-paver front patio and through the French doors, a foyer welcomes you into this spacious and open home.

Just off the foyer is the office with custom built-in desk and cabinetry. French doors open up to the front porch. Around the corner is the entrance to the luxurious master suite.

The spacious master suite with brand new marble flooing boasts extensive crown molding, vaulted tray ceiling, peeks of the golf course, plantation shutters and French doors opening out to the brick paver patio and pool. Two walk-in closets, one celebrity-sized, offers plenty of storage space for clothing and accessories.

The elegant master bath includes specialty crown molding, marble flooring, dual vanities, makeup counter, and Lasco Luxury Bathware tub.

The formal living area features a gas fireplace, custom built-ins, vaulted tray ceiling and trio of French doors opening to the covered back patio.

Comfort is key in this stunning home with blends of ornate dĂŠcor and artwork that adorns nearly every wall.

The dining room provides a formal place for dinner parties with crown molding, stone floors and French doors also opening to the front porch.

Fabric covered chairs are mixed with a farmhouse style table and sparkling chandelier for an eclectic, vintage vibe in this spacious dining room.

Two guest suites both with en-suite baths are located down the hall in the guest wing. A neutral color palette and natural light welcomes guests into the home.

A separate powder room with gold inlay sink and decorative bamboo wall paper allows ease of access. Minimal accessories make the sink the main attraction.

This guest bedroom, intimate in feel and decor is complete with an en-suite bathroom. The brand new custom-designed flower tile mosaic makes the bathroom feel unique and luxurious.

An eclectic mix of furnishings create a tranquil feel in this guest suite. This room offers a private entrance and the ensuite bath can be used as a cabana bath.

The gourmet kitchen, worthy of any chef, offers ample storage with glass front cabinetry, under-cabinet task lighting, granite countertops, center island, top-of-the-line appliances and a breakfast bar.

Complete with two dishwashers, two ovens, two refrigerators, two freezers, and water filtration system, entertaining will be a breeze! A pocket door separates the kitchen and dining area allowing for the perfect formal dining experience.

Enjoy a breakfast nook and family room adjacent to the kitchen. The family room features a custom built-in entertainment center, recessed lighting, stone flooring and French doors opening to the covered patio overlooking the pool and golf course.

A mix of seating including a casual dining area with custom sky mural ceiling, cozy couch and green sitting chairs bring eclectic flair to this family room.

The back of this home was designed to take advantage of the homeâ&#x20AC;&#x2122;s beautiful location. The covered patio boasts plenty of space to relax and even a dining space for al fresco entertaining.

Plenty of space for entertaining, take advantage of the Florida weather and enjoy time outside or in the sparkling pool! Lounge chairs make the perfect spot to relax and enjoy the view of the 3rd fairway.

Completely fenced with lush landscaping, the backyard offers a distinct level of privacy and solitude. Perfect for gatherings with expansive entertaining space, this backyard paradise is complete with pool, spa, summer kitchen, and peeks of the 3rd fairway.

Orchid IslandAmenities Members enjoy an award-winning Audubon Signature Sanctuary golf course designed by Arnold Palmer. Other amenities include exceptional dining areas, tennis courts, pool, beach club & social facilities. The Tennis Program of Orchid Island was designed to serve members of every skill level with eight Har-Tru courts, including an exhibition court. The 11,000 foot tennis and fitness club offers a boutique-style pro shop along with a picturesque deck area overlooking the exhibition court. At the new fitness center, members enjoy state of the art cardiovascular and weight machines, complete with personal trainers, massage therapy, yoga and aqua-aerobics. Dine at one of many fine venues which include the Beach Club, Golf Club, and Pool Grille. Join in on special events and social activities or just relax on the miles of pristine beaches. Orchid Island has something for everyone!

Vero Beach offers a year ‘round calendar of events, festivals and other activities, as well as a lively cultural scene, including the Riverside Theatre for the performing arts. Home to many a retired Fortune 500 CEO, you are sure to enjoy this quaint town where there are no high rises nor traffic and large metropolitan cities such as Miami, Palm Beach, and Orlando are an enjoyable distance away. A getaway for a few weeks or a lifetime, Vero Beach is waiting for you to heed its call. Begin this everlasting vacation for $1,595,000

For additional information and a private tour call:

Kimberly Hardin Thorpe Broker | Owner 772.532.5233 kthorpe@tcsir.com

Michael Thorpe Broker | Owner 772.532.0449 mthorpe@tcsir.com

®, ™ and SM are licensed trademarks to Sotheby’s International Realty Affiliates, Inc. An Equal Opportunity Company. Equal Housing Opportunity. Each Office Is Independently Owned and Operated, Except Offices Owned and Operated By NRT Incorporated.

Client Full MLS #191095

904 Orchid Point WAY, Vero Beach 32963 Active

Status: Map Coord.:

1 Story

Design: Building #:

Area:

14 (Beach North)

Type:

Detached Home

List Type:

Exclusive Right to Sell

Ownership:

Single Family/Other

Project:

ORCHID ISLAND

Subdivision: Orchid Island

Lot Size:

100x180

Acreage:

Waterfront:

No / No Waterfront

Apx Acreage:1/4 to 1/2 Acre

Governing Body: Homeowners Assoc

Pool:

Concrete Block, With Year Built: Stucco New Construction:No View: Construction:

Fireplaces: Roof:

Tile

Bedrooms:

Room Type Living Room Bedroom Family Room Den/Library/Office Storage Room Laundry Room:

Dimensions 25x19 13x18 17x26

$1,595,000

Pets:

Yes

Full Baths:

0.4100 Yes / Heated Gas, Private 2002 Golf, Pool

Room Type Dining Room Bedroom Breakfast Nook Foyer Entrance

Floors:

Carpet, Marble, Other, Tile

Half Baths:

Dimensions 15x12 14x14

Room Type Kitchen Bedroom Cabana Bath Laundry

Dimensions 16x16 14x14

Room, Upstairs

Elem School:

Middle School:

High School:

Parking:

3 or 3+ Car garage, Driveway

Apx Liv Ar SqFt:

4001-4500

Sq. Ft.:

4,173

Land:

Road paved

Ceiling Fans:

Lead Base Pnt Disc: No

Remarks:

Alluring & newly renewed Cottage Styled showplace! Perfection personified! Ultimate in privacy w/vistas of the 3rd fairway! Custom designer touches adorn your fenced pool home/sanctuary. Living areas open to covered patio w/pool/spa, cabana bath & summer kitchen. Fine features incl. an incomparable epicurean kitchen, fireplace, stone floors & custom architectural built-ins. Orchidâ&#x20AC;&#x2122;s gem!

Directions:

Located off A1A 7/10's of a mile north of SR-510. Enter west gate. The guard will direct.

Furnishings:

Unfurnished

Stories:

Unit Floor:

Miscellaneous.: No Miscellaneous

Unit Description: Restrictions:

Road paved

No motorcycles, No recreational vehicles, No trucks/trailers, Other restrictions

Security:

Gate Staffed, Security System Leased

Central Vacuum, Cook Top, Dishwasher, Disposal, Dryer, Microwave, Propane Tank Owned, Range, Refrigerator, Washer Front Door Faces: Faces Southwest Beach club available, Clubhouse, Exercise/fitness room, Golf privileges, Granted beach access, Tennis Community Info: court(s) Appliances:

Windows & Doors: Door(s) French , Impact resistant, Storm Shutters, Window Treat.: Partially Furnished Single hung Inside Features:

Built-in wall unit , Crown molding, Custom closets, Island kitchen, Smoke detector, Split bedrooms, Tub, jetted, Walk- in closet

Outside Features: Cabana, Deck, Fence, Gutters, Hot tub/spa, Irrigation sprinkler, Patio, Porch Covered Water:

County

Natural Gas:

Electric:

FPL

Coastal Construc Control Line: No

Heat:

2 Central, Electric

Legal:

ORCHID ISLAND PLAT 19 LOT 323 PBI 15-60

Tax ID#:

31391500014000000323.0

Tax Year:

2017

Tax Amount

Payable:

Monthly

Min Rent Period:3 Month

Mthly Maint Fee:

334.58

Capital Contributions:0.00

$17,157

Sewer:

County

Cooling:

2 Central, Ceiling fan, Electric

Zoning:

Residential

Exemptions:

Homestead

Freq Rent Period: 2x/year

Maint. Fee Inclu.: Common area, Other, Security Membership:

Golf available, Membership required, Social Available

** INFORMATION DEEMED RELIABLE BUT NOT GUARANTEED, BUYER MUST VERIFY** 07/13/2017 10:45AM

Alluring, Newly Renewed Cottage-Style Showplace Overlooking the Golf Course Location & Amenities  Prime 3rd Fairway view location  Orchid Island is a premier gated community with tennis, beach club, clubhouse, & Arnold Palmer golf course  HOA fees $4,015/annually: includes security, and common areas  Ideal lifestyle for river enthusiasts and coastal living with the azure Atlantic Ocean on one side, and the beautiful Indian River in close proximity  Abundant water activities nearby including boating, fishing, kayaking, surfing, swimming and snorkeling as well as biologically-diverse estuary  Deeded beach access for residents a short walk away Features  Built in 2002  3 bedrooms, 3 full baths, 1 half bath  3-car garage  Beautiful pool and patio  90% of backyard landscaping is new  4,173+/- square-feet of living space  Recently renovated  New Functional Plantation shutters  Grand foyer entrance  Mature Bougainvillea archway  Surround Sound system  Newly wired for generator  Central-vacuum system  All French doors feature new impact resistant glass  Storm shutters  Circular driveway with custom paver accents Living Room  Easy flow to the kitchen, dining and family room  Marble gas fireplace  Custom built-in shelves and cabinets  A trio of French doors opens up to the covered lanai

Kimberly Thorpe, Broker Owner | 772.532.5233 | kthorpe@tcsir.com Michael Thorpe, Broker Owner | 772.532.0449 | mthorpe@tcsir.com

Disclaimer: Buyer(s) to verify all information. Broker/Brokerage & its employees are not responsible for errors or omissions.

Orchid Island Showplace Feature Sheet Page 2 of 3 __________________________________________________

Office  Custom built-in desk with shelves  French doors open to the front patio  Natural light floods the room Dining Room  Great for entertaining  Easy flow from the kitchen and the living room  French doors open to the front patio Kitchen  Beautiful custom cabinetry  Stunning granite countertops  Stainless steel appliances  Recessed lighting  Recessed under cabinet lighting  Viking Pro 6 burner gas cook top with custom hood  2 Professional Thermador ovens  Large island with granite countertops  2 Sub-zero refrigerators  Pull out trash bin  Breakfast nook and breakfast bar Breakfast Nook  One-of-a-kind mural  Easy access to the lanai, kitchen and family room Family Room  Light and bright space  Easy access to the dining room and kitchen  Lovely peeks of the 3rd Fairway Master Suite  Luxurious celebrity-size walk-in closets with custom built-ins designed  Relaxing sitting area  Peeks of the 3rd Fairway  French doors open to a spectacular view of the pool  Spacious spa-like bath retreat o Lasco luxury jetted bathtub o Extra-large walk-through shower o Separate vanities o Additional make-up vanity Kimberly Thorpe, Broker Owner | 772.532.5233 | kthorpe@tcsir.com Michael Thorpe, Broker Owner | 772.532.0449 | mthorpe@tcsir.com

Disclaimer: Buyer(s) to verify all information. Broker/Brokerage & its employees are not responsible for errors or omissions.

Orchid Island Showplace Feature Sheet Page 3 of 3 __________________________________________________

Guest Bedroom with En-suite Bath  Cedar closet  Great for family and guests Guest Suite with Cabana Bath  Private access  Spacious closet Cabana Bathroom o Convenient access from balcony and entertaining areas o Full shower Powder Room  Gold inlay basin  Easy access from the dining room Laundry Room  Washer and dryer  Upper cabinets for extra storage  Utility sink Garage  Work area  3 bays  A/C controlled storage room. Backyard  Perfect place for entertaining  Covered lanai with columns and brick-paver patio  Fenced area for pets  Crystal clear pool  Summer kitchen with built-in gas grill

Kimberly Thorpe, Broker Owner | 772.532.5233 | kthorpe@tcsir.com Michael Thorpe, Broker Owner | 772.532.0449 | mthorpe@tcsir.com

Disclaimer: Buyer(s) to verify all information. Broker/Brokerage & its employees are not responsible for errors or omissions.

THE ORCHID ISLAND GOLF & BEACH CLUB CELEBRATES ITS 25TH ANNIVERSARY

Cover photo by Sailfish Films

The rich, diamond-patterned wood floor is just one of the features adding to the ambiance of the club.

A WISH LIST WITH AN “UPSCALE CASUAL” THEME COMES TRUE THE ORCHID ISLAND GOLF & BEACH CLUB CELEBRATES ITS 25TH ANNIVERSARY WITH A RENOVATION OF THE GOLF CLUBHOUSE. WRITTEN BY MARY BETH VALLAR PHOTOGRAPHY BY GRIDLEY + GRAVES

he Orchid Island Golf & Beach Club hits a quarter century milestone this year. In the run-up to the 25th anniversary, the club completed the latest in its ongoing efforts to upgrade, improve and enhance its facilities – the renovation of the golf clubhouse. The dedicated committee in charge of the project realized that they had more than achieved their objectives when they heard the “Wows” and similar exclamations uttered at the club’s grand opening last November. And it’s easy to see why. From the textured bluestone walkway leading to the arched mahogany and glass front entrance – through the lobby with its rich, diamond-patterned wood floor and the hint of vibrant colors that begin to set the rhythm for the revamped dining space – into the dining area that is both open yet compartmentalized and intimate in design – and finally through to the expanded veranda overlooking the sparkling lake that is home to migrating birds by day and lit by the moon by night, the clubhouse reached all the desired benchmarks for style, functionality, flexibility and comfort. It took over two years to plan and the summer of 2014 to execute. At every step in the refurbishing process, the committee provided the Orchid membership with regular updates. “It was extremely important that our members knew what we were doing and why,” Committee Chairman John Crosby says. “We wanted complete transparency and

constantly sought feedback. We provided renderings prior to construction, and every three to four weeks during the summer we sent out photos of the progress.” He quips, “We said if a member comes back and is surprised, then we’ve failed.” Obviously they did not. The committee members who pulled the project together under Crosby’s leadership included Orchid members Stephanie Hahn, Marilyn Palmer, Jim Herbison and Donna Thrailkill; General Manager Rob Tench and Food and Beverage Manager Pam Sanchez along with members of the design and construction teams. The project had its roots in the club’s long-range plan. The maxim of the board of governors and management is to maintain the finest, most up-to-date facilities for the benefit of current and future members, Crosby says. With this in mind, the committee looked both inward and outward to determine member preferences and current and trending themes among clubs throughout the nation. Early in 2013, the board of governors hired The McMahon Group of St. Louis. “In working with this group, who are well-known club planners and consultants, we asked what is contemporary and what are other clubs doing?” Crosby says. “Then with their help, we conducted focus groups to determine what our members wanted. Over 100 people participated in these groups and others completed written surveys. From this we were able to come up with a ‘wish list.’”

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Both dining areas offer tables, booths and banquettes.

ED WITH SSION BEACH AZINE

The outdoor area with two fire pits are extremely popular among members.

he research established a theme, “upscale rchid Island Golf & Beach Club’s British West casual.” It also showed that members wanted Indies architectural and interior design style additional venues for casual dining – includwas one of the elements that attracted the ing outdoor dining, seating options from the traditional members to the community in the first place. So when tables and chairs to booths and banquettes, and a bar that it came to selecting colors, accessories and other details, would accommodate dining – all in an acoustically pleasthe committee retained the essence of the style but ant environment. refreshed and updated it. They replaced the sage green Susan Smith, an interior designer and focus group memwith vibrant green, geranium and brown shades. ber, proposed a solution to the noise problem: adding raffia Green fabric covers the booths. The wide brown and fabric inside the ceiling coffers. This addition, along with a white stripes on the banquettes give a smart new look, ceiling’s wood slatted acoustical system, provides superior as do the brown geometric designs in the accent pillows. sound absorption. The texture of the raffia and the rich The brown and green palette extends to the veranda’s ratmahogany, along with crown molding trim, offers furtan dining and lounge chairs. White grass cloth covers ther aesthetic details to the space. the walls throughout the dining and The acoustical ceiling design is also lobby areas. This not only offers texture used in the entry lobby. but also adds another acoustical buffer, In the design of the dining area, as does the fabric covering much of the Crosby says, the committee wantseating in the dining area. ed a feeling of openness. “And we “Varying the colors, textures and fabachieved this because when you rics in the seating and accessories as enter the space, the ceiling is viswell as lighting the dining areas with ible throughout, and you can see a number of different fixtures gives a through to the lake. Yet the space further sense of intimacy to the space,” is sectioned into two distinct dinSmith adds about the decor. ing areas. One is the more intimate The art in the dining area is unique fireplace room, with tables, booths to the Orchid community and is the and banquettes. In the evening we work of noted bird and wildlife phoadd tablecloths to give it a slightly tographer Wink Gaines. Orchid Island less casual feel.” Golf & Beach Club is a certified Audu“The other area has similar seatbon Cooperative Sanctuary and home ing options, along with the bar. The to some 60 species of birds – includbar is longer and deeper to make it ing white pelicans, herons, egrets and comfortable and inviting for those spoonbills – and myriad species of who want to have lunch or dinner plants found in and around the Indian there. Then we added a four-foot River. Gaines spent considerable time The updated bar is longer and deeper than the divider to separate the bar from the previous one to accommodate diners. photographing the wildlife of Orchid. dining area. And we updated and The images, printed in various shapes soundproofed the kitchen located and sizes onto coated aluminum behind the bar,” he notes. sheets to allow maximum definition, impact a visitor’s Outside on the two-tiered veranda, the club accommoeye as no ordinary artwork can. dates 65 to 70 guests. Both covered and open-air seating As Smith put it, “We wanted art that spoke to the heart are on the first level. Below are tables and chairs for dinof the community.” ing and lounge chairs that surround two fire pits. Outside To further understand the heart of the community, lighting around the trees, along the border of the lake and one has to go back to the origins of Orchid Island Golf & the flagpole enhance the view. The culinary team designed Beach Club with its enduring spirit of neighborliness and a casual pre-dinner and snack menu for members gravitatfriendship that is deepened by a sense of responsibility to ing to the outdoor area and the fire pits. preserve the natural beauty that surrounds it.

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The art in the dining area is unique to Orchid and the work of noted wildlife photographer Wink Gaines.

PRINTED WITH PERMISSION VERO BEACH MAGAZINE

n the late 1880s, members of the Michaels family from West Virginia settled the 600 acres that now encompass Orchid Island Golf & Beach Club. They were the first to grow and export the famed Indian River grapefruit. By 1965 the handful of people who lived on the strip of fertile land bordered by the ocean and State Road 510 incorporated the Town of Orchid. In 1986, the residents sold the town to the Deerfield Groves Corporation, which in turn sold the entire property to Robert Haines III, a developer from Avon, Connecticut. He transformed the Town of Orchid into an ocean-to-river residential community called Orchid Island Golf & Beach Club, built the Arnold Palmer Golf Course, the three-story West Indies-style Beach Club and four tennis courts. By 1990 he sold 10 home sites. When the recession hit the nation and Florida’s real estate market plummeted, construction at Orchid and the rest of Indian River County stopped. But in 1994, Galen Weston of Canada, who developed Windsor just north of Orchid, bought the property. Immediately Orchid Island Golf & Beach Club began a climb that has yet to end. In 2007, Torwest, Inc. turned control of the property owners association to the equity members of the Orchid

Island Golf &Beach Club. The Town of Orchid is the only municipality in Florida that is also a property owners association and a private equity club. Today the close-knit community with 376 West Indies style homes also includes 66 low-rise oceanfront condominiums; the Arnold Palmer Championship Golf Course; an elegant Beach Club; 11,000-square-foot, state-of-the-art fitness center; eight impeccably maintained Har-Tru clay courts; and, of course, the newly renovated golf clubhouse. The Club will celebrate its 25th anniversary the week of March 9 starting with a reception in the Orchid Lobby of Riverside Theatre, so named because of the generosity of the residents who contributed $1 million to the theatre’s capital campaign fund. Other events will include golf and tennis tournaments, a formal dinner dance and a casual Beatles-themed party, which will take place under a tent on the golf course. So what’s on the horizon for the next five or 10 or maybe even 25 years? Well actually, plenty! Ted Hutton, immediate past president of the club, puts it this way, “Show me a club that is not improving its facilities and its amenities every year, and I’ll show you a club that is in decline.” He continues, “It is critical that a club constantly upgrades, improves, refurnishes and assesses

An extended, covered patio allows for al fresco dining.

what it offers its current and future members. We have a master facilities plan where we look out over a period of at least five to 10 years and determine the priorities – all with input from the members.”

his summer the golf course fairways are scheduled to be re-grassed and the bunkers refurbished. “We will seed the fairways with a new variety of Bermuda grass called ‘Celebration’ that many of the top clubs on the Treasure Coast use,” Hutton says. The drought-resistant Celebration requires less water and fertilizer to produce superior golf course turf. This is just one of the steps the club will be taking to host the U.S. Senior Women’s Amateur Championship September 29 to October 4 of 2018. However, the planned renovation of the Beach Club is the most significant upgrade that the members can expect next. Proposals include adding a multi-purpose room, expanding the seaside lounge and adding a pool bar. Meetings with members to review plans are occurring now, Hutton says. “And next fall we will be able to lay out the costs and explain how we will finance the project. Work will be done in the summer of 2016 and 2017.”

Crosby explains why the club has near-universal acceptance of its improvements. “We pride ourselves on being a member-driven community with a high degree of intimacy. There has been very little dissent or dissatisfaction with any of our projects because we share the attitude that we want to be first class. We want to be ahead of the curve. The combination of the leadership’s willingness to follow this mantra and the members’ support of it is the essence of our club.” ` ARCHITECTURE Peacock + Lewis Architects and Planners Brian Idle, President Bob Acree, Project Manager CONSTRUCTION Proctor Construction Company Mike Sturgis, Project Manager Gary Kaczenski, Project Superintendent INTERIOR DESIGN Spectrum Interior Design Susan Smith, President Shelly Craft, Project Manager Ellen DeMarrero

LOCALFLAVOR

Newly appointed Executive Chef Chris Sozio leads a team dedicated to bringing farm-fresh, locally harvested produce to the dining rooms at Orchid Island Golf & Beach Club.

WRITTEN BY BARBARA REID PHOTOGRAPHY BY DENISE RITCHIE

A NEW CHEF BRINGS A NEW APPROACH TO DINING AT ORCHID ISLAND GOLF & BEACH CLUB.

BUY FRESH, BUY LOCAL, SUPPORT SUSTAINABILITY

he terms "hand-crafted,” “freshly-harvested,” “farm to table,” “grass-fed” and “artisanal” are all buzz words rapidly becoming an ever-louder drum beat over the last few years. So it’s no surprise that many chefs have turned their focus to searching for fresh, local foods to serve in their restaurants. Chris Sozio, the newly hired executive chef at Orchid Island Golf & Beach Club is no different. He and his team wholly subscribe to the philosophy: Buy fresh, buy local and support sustainability. Orchid Island Golf & Beach Club – a private, gated community offering luxury properties, breathtaking vistas and an Arnold Palmer Championship golf course – is nestled between the Indian River Lagoon and the Atlantic Ocean in the town of Orchid, located just eight miles north of Vero Beach.

Ranking in the top 20 in the Nation by Prevo Health Solutions for being one of America’s healthiest clubs for employees and members alike, the club is dedicated to continually upgrading its facilities and amenities to give members a private-island lifestyle that encourages both health and wellness. Never more so than in the restaurants over which Chef Sozio presides. Whether dining at the elegant Beach Club, enjoying more casual fare at the Pool Grille or relaxing after a game of golf in the newly-renovated Golf Club overlooking the fairways, all the restaurants are dedicated to serving dishes prepared from the healthiest ingredients, sourced and freshly harvested from local farms.

“We’re constantly reinvesting both in the club and the staff to bring it to new levels,” explains Robert Tench, the Club’s general manager. “We’re really excited to have Chef Sozio on board. He brings a lot to the table with his history and experience.” Sozio hails from Bucks County, Pennsylvania. One of four boys, his father owned a deli and restaurant in Andalusia where it was all hands on deck growing up. “We did everything from washing pots to stocking shelves and making hoagies,” he says. In his

LOCALFLAVOR

Sausage, Cannellini Bean and Kale Soup Serves 6

Packed with protein, vitamins and minerals, this hearty soup is a satisfying way to serve nutritious kale.

2 tablespoons olive oil ½ cup carrots, finely diced ¾ cup white onions, finely diced ½ cup celery, finely diced, reserving inner leaves ½ tablespoon minced garlic 12 ounces Italian sausage, casing removed ¾ cup tomatoes, finely diced 3 cups cannellini beans, pre-soaked overnight 6 cups chicken stock ½ tablespoon fresh thyme 1 bay leaf salt & black pepper to taste 2 bunches kale, washed, blanched and roughly chopped 1 bunch Italian parsley, washed and roughly chopped

senior year of high school, he started thinking about a career in cooking and was accepted into the Culinary Institute of America in Hyde Park. On graduating, one of his first jobs was at Caneel Bay Resort in St. John, a Caribbean haven founded by Laurance Rockefeller. It was there Sozio met Executive Chef John Farnsworth. Regaled by Food & Wine Magazine as being “one of the greatest chefs of his generation,” Farnsworth became Sozio’s long-time mentor. “He taught me everything,” says Sozio, “from

Heat the oil in a large pot and sweat the carrots, onions, celery and garlic over low heat until translucent and tender. Add the sausage and cook, breaking the meat up with a wooden spoon while stirring. Add the tomatoes and cook for 5 minutes. Add the beans, chicken stock, thyme and bay leaf and bring to a simmer until beans are tender, occasionally skimming the fat off the top. Remove the bay leaf and season with salt and pepper. Place one third of the soup into a blender and purée. (Only fill the blender up halfway, pulsing until smooth). Add puréed soup to the remaining soup in the pot. Put the kale and parsley into soup bowls, ladle in soup and garnish with torn celery leaves.

cooking from scratch to buying the best ingredients in season and showing me how to tap into the local farms for the freshest produce.” Two years into his stint in the Caribbean, the Dole Corporation hired a culinary crew from Caneel Bay to set up two similar resorts in Hawaii and Sozio became part of Farnsworth’s team. “In Hawaii, we had a co-op farm where the locals grew fruits, herbs and vegetables for the hotels and kept some for their families so it was a win-win for everybody,” he says.

LOCALFLAVOR

Honey Mascarpone with Winter Berries and Almond Biscotti Serves 6

1 pint strawberries 1 pint blueberries 6 tablespoons sugar 24 ounces mascarpone (4 ounces per person) 6 tablespoons honey ½ teaspoon vanilla extract Pinch cinnamon 1 pint raspberries 2 tablespoons fresh mint, cut into fine julienne 6 almond biscotti

Honey, mascarpone and fresh berries make for an irresistible combination of flavors. Paired with the crunch of almond biscotti, you have a dinner party winner.

RINTED WITH ERMISSION VERO BEACH MAGAZINE

After three and one-half years, he joined Farnsworth at the Mayflower Inn in Connecticut, an upscale boutique hotel. And just three years later, he followed Farnsworth yet again, this time to John’s Island in Vero Beach. On learning of the job, Sozio, an avid boater and fisherman, looked at a map and says he really didn’t have to think twice before moving here. “Both the environment and working for Chef Farnsworth again felt right,” he notes.

When describing his culinary journey to date, he says, “In my opinion, chefs sometimes advance too quickly and don’t get the experience they need. I took my time before I got my first management position as a sous chef and I also spent many years as an executive sous chef. I think it’s essential to build a foundation where you learn different food styles and techniques. I also think it’s important for chefs to travel to learn about different cultures.”

Rinse strawberries, remove stems and quarter. Place in a mixing bowl. Wash blueberries and add to bowl with the sugar. Mix in a folding motion and allow to sit for 30 minutes. Put mascarpone into separate mixing bowl and mix the honey, vanilla and cinnamon in by hand. Do not over mix. To serve, put mascarpone into 6 rocks glasses. Fold the raspberries and mint into the rest of the berries and spoon on top of mascarpone along with the natural juices from the berries. Top with almond biscotti and serve.

LOCALFLAVOR

The newly renovated Golf Club restaurant offers al fresco dining, fire pits and scenic views of the lake and fairways.

Feeling ready for a new challenge after 18 years at John’s Island, Sozio joined Orchid Island Club on October 1, 2014 as executive chef. He is privileged to oversee a team of seasoned professionals: newly hired Chef Michael Van Buskirk, previously from Cobalt, and 14-year veteran Wayan Sutriasa who Sozio says has invaluable knowledge of the club members and banqueting. Both embrace Chef Sozio’s passion for serving the freshest and most nutritious food. “All the staff are excited about the style of the new food program,” says Sozio.

nd it would seem members and employees are taking note. Member Jeanne-Marie Vargo praised the recent changes. “Executive Chef Chris Sozio’s leadership skills were apparent immediately upon arrival at Orchid this past fall,” she says. “The newly formed team deserves every ounce of recognition for their incredible culinary skills.” She says they now see dishes inspired by the freshest of Florida fish, prime cuts of meat and locally grown produce. Vardo continues, “This team has created an enhanced and winning

dining experience at Orchid. I think I can easily speak for all the club’s members when I say, ‘Thank you so much’ for all the hard work they perform. It really shows!” Vargo continues. Director of Tennis Jim Buck concurs, saying that employees are benefiting from the fresh selections offered too. “The meals are healthy, nutritious and really good,” he says. As the club prepares to celebrate its 25th anniversary this month, promoting optimum health and wellness would seem to be a winning formula all the way round.

LOCALFLAVOR A perfect marriage of flavors and a healthy, low-fat entrée. The celeriac lends a superb creaminess to this puree while the mild anise flavor of the fennel provides the perfect foil to the acidity in the salsa and the sweetness of the scallops.

Fennel and Celeriac Purée 2 fennel bulbs 8 cups chicken stock 2 celeriac, peeled and cut into quarters ¾ cup extra virgin olive oil Salt and white pepper to taste Pull fronds from tops of fennel, chop finely and reserve for garnish. Wash fennel and remove stalks, cut in quarters and remove core. Place in a pot with chicken stock and pinch of salt. When fennel is ¾ cooked – about 20 minutes – add the celeriac and cook until both are very tender. Drain and reserve stock. Place fennel and celeriac in a blender, add the olive oil and puree. Use the reserved chicken stock to adjust consistency. Season with salt and white pepper. Hold in a covered pot over low heat until ready to plate. Brussels Sprouts 6 sprouts per person 2 tablespoons olive oil Salt and white pepper to taste Wash sprouts. Trim off stem and peel away leaves from the stem end. Continue until all leaves have come off. Sauté the leaves in olive oil on medium high heat until tender. Season with salt and white pepper.

Pan Roasted Sea Scallops with Green Olive Salsa, Brussels Sprout Leaves, Fennel and Celeriac Purée Serves 6

RINTED WITH RMISSION ERO BEACH AGAZINE

Green Olive Salsa 2 cups pitted Italian green olives 6 ounces fine quality olive oil ½ bunch Italian parsley, washed and roughly chopped 2 anchovies, finely minced 2 strips lemon zest, finely chopped 2 cloves garlic, finely minced Salt and cracked black pepper to taste Chop olives to a medium coarseness, put in a mixing bowl and fold in rest of ingredients. Hold at room temperature.

Scallops 4 large scallops per person Salt and pepper to taste 2 tablespoons olive oil Remove side muscle from scallops and place on a paper towel to absorb any moisture. Once the salsa, sprouts and purée are ready, season the scallops and pan roast them in olive oil until golden brown on both sides. To plate, fold chopped fennel fronds into the purée and place in center of plate. Spread out puree in a circular motion to 1 inch from the rim of plate. Place Brussels sprouts in center of plate, put scallops on top, then top each scallop with olive salsa and serve. `

ORCHID ISLAND GOLF & BEACH CLUB RECEIVES PRESTIGIOUS DISTINGUISHED EMERALD CLUB AWARD FROM BOARDROOM MAGAZINE Vero Beach, FL - Orchid Island Golf & Beach Club announced today that it has been awarded the prestigious Distinguished Emerald Club award, as determined by the annual Distinguished Clubs award program conducted by BoardRoom magazine, one of the most respected trade publications serving private clubs. The Distinguished Clubs award program uses a club-specific rating system based on an extensive evaluation process that distills and measures a club’s Member Experience. As defined by Distinguished Clubs, “Member Experience” is that special combination of “Qualities” that a private club provides its members. It is not just the quality of service, or of the facilities, or of the product provided, it is also the quality of the staff and of the management, as well as the overall club governance they deliver. The most important quality, however, is the quality of the intangible. While difficult to measure, the latter is comprised of those magic moments experienced, the members befriended, the memorable events and famous tournaments attended, as well as the club traditions, history, and heritage proudly recognized. To be a Distinguished Club is to be one of a select group of private clubs that have been recognized as providing an absolutely excellent Member Experience, but to be a Distinguished Emerald Club is to provide a Member Experience at a level attained by only the finest clubs in the world. This distinction is nuanced, yet thoroughly recognizable, for it is based on the most important of all intangible qualities. Reputation. Reverence. Admiration. Brand Equity. Fame. Whatever you call it, it is that “X” factor that separates two clubs that both provide superlative Member Experience, but where one is a great club, while the other is the most prestigious of memberships. “We are very proud to have been selected as a recipient of this exclusive award,” says Club General Manager Robert Tench, “Orchid Island Golf & Beach Club’s greatest asset is its outstanding membership, which makes the Club such a special place.” “We’d like to congratulate Orchid Island Golf & Beach Club for earning Distinguished Emerald Club status,” said John Fornaro, Publisher of BoardRoom magazine, “Special recognition also goes out to Orchid Island Golf & Beach Club’s General Manager, Robert Tench, as well as the club’s board of governors, its department heads, and entire staff for their efforts in providing an excellent member experience.” About Orchid Island Golf & Beach Club Orchid Island Golf & Beach Club is widely lauded as one of the most visually stunning and exclusive barrier island private clubs in Florida. It is nestled between the beautiful Atlantic Ocean and scenic Indian River. The members believe that it is the spirit of community, which makes the Club so unique. It is small enough to welcome newcomers and mindful that most people join a club to create enduring friendships. About The Distinguished Clubs Award Program BoardRoom magazine developed the Distinguished Clubs award program to recognize and share with the private club industry as a whole - what it is that Distinguished Clubs do differently, and to do so with the specific goal of improving the member experience at every private club in America, and thereby helping to preserve the institution of private clubs for many future generations. About BoardRoom magazine BoardRoom magazine is the official publication of the Association of Private Club Directors and

EQUITY MEMBERSHIP INFORMATION November 1, 2017 â&#x20AC;&#x201C; October 31, 2018

EQUITY BEACH & TENNIS MEMBERSHIP

Members have full use of tennis, fitness, swimming, beach & social facilities of the Club. Entitled to use the golf facilities from May 1 to October 31 upon payment of green fees and cart fee.

EQUITY CERTIFICATE - $45,000 Initiation Fee - $35,000 Annual Dues - $10,740* Capital Contribution - $1,267* Monthly Capital Improvement Fee as of June 1, 2015 to May 31, 2018 - $125.00* Annual Food Minimum - $1,200*

GENERAL INFORMATION

Membership includes husband, wife & children under 23 living at home or attending school. There is no limit for extended family use of Club Facilities. Beach & Tennis Members may invite guests to the Club from May 1 through October 31; however, there is a four-time-limit an individual guest may be invited to play golf on an annual basis.

FEE SCHEDULE (Per Person)

Guest Green Fee (accompanied) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $80 (four-time-limit per individual guest)

Cart Fee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $27 Trail Fee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $1,375 Beach & Tennis Member Green Fee from 5/1 - 10/31 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $35 Family Member (over 23 yrs) Green Fee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $35 Guest Tennis Court Fee: All immediate & extended family Members . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Complimentary Non-family guests accompanied or unaccompanied . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $10 Club Rental (per set) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $25 Practice Range . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . May Use May 1 through Oct. 31

*Pro-rated from membership activation date

Memberships are subject to approval, prices subject to change. Dues are subject to 7% sales tax. Updated 10.1.17

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INVITATIONAL GOLF MEMBERSHIP November 1, 2017 â&#x20AC;&#x201C; October 31, 2018

Invitational Golf Membership â&#x20AC;&#x201C; must live outside the Club

Members enjoy full use of all golf, tennis, dining, swimming, beach & social facilities of the Club. Member must pay cart fee.

Deposit - $30,000 (80% refundable) Dues - $16,535 * Annual Food Minimum - $1,200 * Capital Improvement Fee effective as of November 1, 2016. A monthly fee of $100.00 will be added to your membership account, prorated from membership activation date through May 1, 2018.

General Information

Membership includes husband, wife & children under the age of 23 living at home or attending school. Members may invite guests to the Club; however, there is a four-time-limit on the number of occasions an individual guest may be invited to play golf on an annual basis.

Invitational memberships are issued on a year-to-year basis, may be recalled at the end of the year, and are non-proprietary and non-voting. The recall of invitational memberships will be done on a last-in, first-out basis. Memberships are subject to approval by the Membership Committee. Prices subject to change. Dues are subject to 7% sales tax.

Fee Schedule (Per Person) Guest Green Fee (accompanied) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$75 (four-time-limit per individual guest) Cart Fee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$25 Family Member (over 23) Green Fee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$35 Guest Tennis Court Fee (October-May) (accompanied) . . . . . . . No Fee . . . . . (unaccompanied) . . . . . . . . . . . . . . .$10 (June-October) (accompanied) . . . . . ..No Fee. . . . .. (unaccompanied) . . . . . . . . . . . . . .$10 Club Rental (per set) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$25 Practice Range . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .No charge, included in dues *Pro-rated from membership activation date

EQUITY MEMBERSHIP INFORMATION November 1, 2017 â&#x20AC;&#x201C; October 31, 2018

EQUITY MEMBERSHIP

Members have full use of all golf, tennis, fitness, swimming, beach & social facilities of the Club. Members are required to pay cart fee or trail fee.

EQUITY CERTIFICATE - $100,000 (80% refundable) Initiation Fee - $35,000 Annual Dues - $16,250* Capital Contribution - $1,900* Monthly Capital Improvement Fee as of June 1, 2015 to May 31, 2018 - $125.00* Annual Food Minimum - $1,200*

GENERAL INFORMATION

Membership includes husband, wife & children under 23 living at home or attending school. There is no limit for extended family use of Club Facilities. Members may invite guests to the Club; however, there is a four-time-limit an individual guest may be invited to play golf on an annual basis.

FEE SCHEDULE (Per Person)

Guest Green Fee (accompanied) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $80 (four-time-limit per individual guest)

*Pro-rated from membership activation date

Memberships are subject to approval, prices subject to change. Dues are subject to 7% sales tax. Updated 10.1.16

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