October November 2016 Cliff Notes

Cliff Notes THE LEDGES

OCTOBER/NOVEMBER 2016

DIRECTORY CLUB PHONE NUMBERS

Clubhouse: 256-883-0860 The Turn: 256-469-7753 Pro-Shop: 256-883-4191 The Ledges Guard House: 256-883-1901

CONNECT WITH US

S TA F F L I S T I N G Jim Ausley, Chief Operating Officer jausley@theledges.com 256-469-7760 Terry Wilbanks, Director of Membership twilbanks@theledges.com 256-469-7755 Rob Clark, Director of Golf rclark@theledges.com 256-469-7767 Jim Howell, Director of Agronomy jhowell@theledges.com 256-469-7770

INSTAGRAM The Ledges Club

Leigh Ann Evans, Club Administrator levans@theledges.com 256-469-7759 Jon Zedonek, Clubhouse Manager jzedonek@theledges.com 256-469-7763

FACEBOOK The Ledges Country Club

TWITTER The Ledges Club

Katie Martin, Director of Communications kmartin@theledges.com 256-469-7761

Phillip Collier, Executive Chef pcollier@theledges.com 256-469-7756 Arlene Zanlunghi, Event Coordinator azanlunghi@theledges.com 256-469-7762 Andrew Tomes, Assistant Golf Professional atomes@theledges.com Drew Atchley, First Assistant Superintendent datchley@theledges.com

AGRONOMY BLOG Ledgesagronomy.wordpress.com

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Katie Mitchell, Pro-Shop Merchandiser kmitchell@theledges.com

MESSAGE

F R O M T H E CHIEF OPERATING OFFICER

Dear Members,

allows him to spend time in the dining room engaging the members and learning their

I hope each of you had a wonderful

likes and dislikes.

summer. If your family is like mine, your

The calendar for October and November is

summer was very busy and filled with

full. Along with our regular events like Tuesday

sports, activities, trips and gatherings. As

Family Night Buffet, Sunday Brunch, Seafood

fun as summertime is at my house, I am

Night, Steak Night, Scotch League Tasting,

glad to see the arrival of fall and cooler

Bourbon Tasting, Bingo Night, Trivia Night and

temperatures. The Ledges is always such

Wine League Supper Club, we have created

a wonderful place to be in the fall, and

several new and exciting events for you to

this fall proves to be no different. The golf

enjoy this fall. On October 19, Chef Phillip

course is in excellent condition, our food

Collier and the culinary team will present

and beverage team is raising the level of service and quality, and the club is hosting several seasonal can't-miss events.

The Food and Beverage team continues working hard to raise the level of service and the quality of the food to a standard that the membership deserves. This is a process achieved through educating, training and mentoring the staff. I recently shared an article with the managers on what exceptional service looks like in the country club industry today. I bolded, underlined and highlighted the last sentence and asked the staff to commit it to memory because I felt that it summarized how service should be at The Ledges. It stated, "It's not enough to do the tasks of service. It's about forging a relationship between the member and the staff." I feel that Clubhouse Manager Jon Zedonek and Executive Chef Phillip Collier understand this philosophy. Jon has implemented a new training program

Dinner on the Greens featuring a menu comprised of locally sourced ingredients and will be served on the back lawn. During the new Cooking with the Chef event on November 16, Chef Phillip and his team will demonstrate how to prepare delicious Thanksgiving entrĂŠes just in time for the holidays. Speaking of Thanksgiving, if you have not made your reservations for our incredible Thanksgiving Brunch, please do so immediately because this Ledgesfavorite event fills up fast!

One of our goals is to have each member visit the club just one more time each month. This may not seem like a big achievement on the surface, however, applied to the course of one year, it would mean tremendous growth for the operation of the club. For those who may not have visited the club in a while, I really encourage you to experience the positive changes yourself.

for our servers and is continually striving to hire, teach, mentor and retain a professional and caring staff. Chef Phillip has built and trained a quality culinary team, which

John and Betty Ann Battcher Nole and Christian Elizer Chris and Joni Grounds Christopher Madkour

Warmest Regards, Jim Ausley, Chief Operating Officer

WELCOME, NEW MEMBERS! Mike and Jana Moody Lee Nelson Mike and Christine Wicks

golf

A

s the holidays approach, you may think the golf season will begin winding down, but this is actually the best time of the year to play golf. The golf course is green from the summer and the weather boasts of a cool breeze as it

waits for a fall full of colors and falling leaves.

Thanks to each one of you, we've had one great season of golf. We have surpassed last year's annual record of 17,064 rounds and are well on our way of reaching 20,000 rounds this year. Who and when will that 20,000th round of golf going to be played? It will be interesting to find out! Stay tuned...

As the Alcatraz Cup competition and Emergency 9 come to a close, we will determine our team for the 2017 Southern Invitational. The top four in each handicap bracket will earn their spot on the team when we go to Chenal Country Club in Arkansas. We email the standings each Friday, but if you are unsure of where you stand in the rankings, please let us know and we will print it out. I would like to thank each of you for participating in our events this year.

We have had record support for each event and it couldn't have been done without you.

With fall comes the talk of the holidays and warmer apparel. When holiday shopping, make sure to include the ProShop on your list of stores to visit. We will be holding our annual Christmas Blow Out Sale on Wednesday, December 7, from 5:00 until 8:00 p.m. Don't miss it!

The first year of The Ledges Junior Golf Club will be coming to a close at the end of October.

We had a great start to this program which will be a strong part of our club for a very long time. I hope to see each junior return to the program next year, along with new faces.

Rob Clark, PGA Director of Golf

H O L E

I N

O N E

On August 30, Walter Batson made his first hole in one on #9 with a seven iron.

Batson's hole in one was witnessed by Chris Horgen. Congratulations, Walter!

B U R G E R & PINT SATURDAYS College Football Saturdays + Ledges Burger + Draft Beer Ever y Saturday, we'll have football on the T Vs and a Ledges Burger plus one draf t beer for $10.95. Each additional draf t beer is just $3.

STREAMLINE YOUR SHORT GAME PRACTICE TIME 1) Position yourself in between all three holes while putting.

2) Work on speed control by using the ball pickup tube as a guide.

3) Choose a chipping area where you can hit to both hole locations.

Practice, practice, practice. We all need it to improve our game and many of us spend countless hours at the practice facility perfecting the techniques taught by the professional staff. This takes time, which is a luxury for many of us. I have a few suggestions which will help you better utilize the Short Game Practice Area with the time that you have so that you may get the most out of your practice.

The putting green at the Short Game Area is perfectly designed for you to exclusively practice putting. It is large and not cluttered with too many cups. Find a spot on the green where you can practice several different drills at once and then position yourself in between all three holes giving you a four foot straight putt to the middle hole. Using the ball pickup tool as a putter guide, lay it on the ground in the direction of the closest hole and insert tees to secure it in place. Place the heel of the putter against the outer edge of the tube and use it to train your putter's path. This will allow you to ingrain a confided stroke while working on those pesky four footers.

You can also work on speed and distance control by putting from the same setup to each of the other holes. I would recommend two or three putts at each hole.

It is common for me to watch players grab one of the leather bags around the chipping/putting greens, dump out the balls, and commence banging the entire bag at one of the holes. While sometimes this is a great stress reliever, it's not necessarily the best way to practice.

Rather, try choosing an area where you can hit 5 to 8 balls to both hole locations, and then switch hitting areas making sure to utilize the rough, slope and distance variations. In the bunker, move to different areas to create different angles while also trying to vary the height of the shots. This will increase the variety, leading to a better development of feel and focus.

Time is important to all of us. I hope you will use these tips to make the most out of your practice.

Andrew Tomes, PGA Assistant Golf Professional

COURSE UPDATE R O M FF R M D I R ECTO RORO N O MY D I R ECTO RROOFF AG AG NOMY

J IM H OW EL L

J IM H OW E LL

This year's golf season presented

16, 17 and 18. This will give us a

the grounds crew with several

great look and will reduce mowing

challenges, but I am pleased to

practices.

say that the staff successfully accomplished their tasks and provided our members and guests with a well-conditioned golf course.

We've implemented many different programs to the greens and fairways and they have really made a positive difference. One of these is the Profile Injection, which began in May and created a firm soil surface lasting throughout the entire

New additional hard fescue natives will be added on holes 1, 6, 7, 10 and 15 out of play areas.

Dredging of creeks on holes 1, 16, 10 and the pond.

Improving drainage.

Continuing the removal of Bermuda contamination in the fairways on holes 1, 2, 7, 10 and 18.

summer. We also applied several

Most of these projects started within

wetting agents and found one in

the last few years and will continue

particular that reduced watering,

to improve our golf course each

syringing, and disease pressure.

season. We all hope that you have

We were able to keep the fairways consistent by spraying wetting

enjoyed the course, short game area, and grounds this year.

agents and foliar feeding once a month throughout the growing season. I was very pleased with these additions and several other products which will be incorporated in next year's programs.

Here's an update on our upcoming

Enjoy the golf season,

projects: We will be installing fine fescue around tee boxes with rock walls on holes 1, 3, 4, 5, 6, 11, 13, 14,

Jim Howell Director of Agronomy

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INSIDE THE

PRO-SHOP LEDGES COTTON T-SHIRTS Ledges preshrunk cotton t-shirts have been very popular and are now available in short sleeves and long sleeves in a variety of colors. Represent your country club at home, school, or work or gift one to a friend!

Coo k in g with the Ch ef Wednesday, November 16, 6:00 p.m.

Impress your Thanksgiving guests this year with entrées created by Chef Phillip, but cooked by you! Chef Phillip will demonstrate and teach you how to make delicious Thanksgiving classics that you can ser ve at your gathering.

S m o k e d Tu r k e y w i t h a B o u r b o n M o l a s s e s G l a z e Pork Roulade Corn Soufflé Chocolate Chip Bourbon Pecan Pie Champagne ser ved upon arrival and red and white wine will be poured during the class.

P r i c e : $ 4 5 ++ p e r p e r s o n

OCTOBER - NOVEMBER 2016

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9

events

TRIVIA NIGHT W e d n e s d a y, O c t o b e r 5 a n d Tu e s d a y, N o v e m b e r 2 9 a t 6 : 3 0 p . m .

Join us for an enter taining night as members group together to test their knowledge of random facts. With drink specials and g r e a t p r i z e s , Tr i v i a N i g h t h a s b e c o m e a n e w L e d g e s - f a v o r i t e event...Where else can you be rewarded for knowing what a baby rabbit is called or who the first president to live in the White H o u s e w a s ? Tr i v i a N i g h t i s f r e e t o p l a y a n d a l l p l a y e r s m u s t b e 1 8 y e a r s o f a g e o r o l d e r. C o n t a c t o u r r e c e p t i o n i s t a t 2 5 6 . 8 8 3 . 0 8 6 0 o r r e c e p t i o n i s t @ t h e l e d g e s . c o m to reser ve your spot.

WINE LEAGUE SUPPER CLUB F r i d a y, O c t o b e r 7 a n d F r i d a y, N o v e m b e r 4 a t 6 : 0 0 p . m .

One of the best ways to become connected at the club is through joining a supper club and Wine League Supper Club is a great oppor tunity to do just that. A regional wine representative is on hand at each supper club to pour and answer questions about the selected wine. For more information or to make reser vations to attend, contact receptionist@theledges.com or 256.883.0860.

DINNER ON THE GREENS W e d n e s d a y, O c t o b e r 1 9 a t 6 : 3 0 p . m .

Get ready for a spectacular culinar y experience showcasing the ver y best locally sourced ingredients t h a t o u r r e g i o n h a s t o o f f e r. G u e s t s w i l l e n j o y t h e c r i s p fall air while feasting on a seasonal mouth-watering menu. The price is $55++ per person or $80++ per person with wine pairings. Reser vations can be made by calling 256-883-0860.

OCTOBER - NOVEMBER 2016

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10

BINGO Night Tu e s d a y, O c t o b e r 2 5 a n d Tu e s d a y, N o v e m b e r 2 2 a t 6 : 3 0 p . m .

Families, singles and couples alike gather at The Ledges for their new favorite monthly event, BINGO! With cards priced at just $1 each, drink specials and prizes, it proves to be an unforgettable and fun night at the club.

W I N E TA S T I N G Fr i d a y, O c t o b e r 2 8 , f r o m 6 u n t i l 7: 3 0 p . m . , a n d Fr i d a y, N o v e m b e r 1 8 , f r o m 6 u n t i l 8 : 3 0 p . m .

Enjoy an evening at the club socializing with other members while sampling a variety o f w i n e s n o t a v a i l a b l e i n l o c a l s t o r e s . T h e O c t o b e r W i n e Ta s t i n g w i l l b e p r e s e n t e d b y B i r m i n g h a m d i s t r i b u t e r, R u s h W i n e s . Yo u w o n ' t w a n t t o m i s s t h e N o v e m b e r H o l i d a y W i n e Ta s t i n g b e c a u s e i t w i l l b e o u r b i g g e s t t a s t i n g o f t h e y e a r w i t h o v e r 2 5 d i f f e r e n t w i n e s p r e s e n t e d b y I n t e r n a t i o n a l W i n e s . W i n e Ta s t i n g s a r e f r e e f o r V i n t n e r ' s C l u b m e m b e r s and $20 for non-Vintner's Club members.

H A L L O W E E N T H E M E D S U N D AY B R U N C H S u n d a y, O c t o b e r 3 0 f r o m 1 0 : 0 0 a . m . u n t i l 2 : 0 0 p . m .

Sunday brunch is getting a little spooky around here! Enjoy brunch with a spook-tacular Halloween theme. Kids 12 years old and younger dressed in costumes eat for free.

CANTINA ARIANO WINE DINNER W e d n e s d a y, N o v e m b e r 2 a t 6 : 3 0 p . m .

In the renowned "land of wine" sits the Cantina Ariano vineyard, a 9,000 square foot p r o p e r t y w h e r e t h e A r i a n o f a m i l y s t a r t i n g m a k i n g w i n e i n 1 9 97. A t o u r u p c o m i n g w i n e d i n n e r, w e w i l l h a v e t w o I t a l i a n w i n e e x p e r t s p r e s e n t i n g f i v e d i f f e r e n t w i n e s - t w o w h i t e and three red, each paired with a delectable course prepared by Chef Phillip. The price of the wine dinner is $60++ and reser vations can be made by calling 256-883-0860.

THANKSGIVING COOKING CLASS, BRUNCH, AND TO-GO C o o k i n g C l a s s : W e d n e s d a y, N o v e m b e r 1 6 a t 6 : 0 0 p . m .

B r u n c h : T h u r s d a y, N o v e m b e r 24 , 1 0 : 0 0 a . m . u n t i l 2 : 0 0 p . m .

To - G o : D e a d l i n e t o o r d e r i s T h u r s d a y, N o v e m b e r 17 a n d p i c k - u p i s T h a n k s g i v i n g D a y

Celebrate the Thanksgiving season with a variety of club-wide events. In our Thanksgiving Cooking Class, Chef Phillip will instruct you how to per fectly prepare a variety of dishes that you can ser ve at your own Thanksgiving gathering. Champagne will be ser ved upon arrival and red and white wine will be poured during class. The price is $45++. Continue your family tradition of having Thanksgiving brunch at the club, o r b e g i n a n e w t r a d i t i o n t h i s y e a r. C e l e b r a t i n g a t h o m e ? E n j o y o u r w i d e s e l e c t i o n o f T h a n k s g i v i n g To - G o o p t i o n s t h a t a r e e a s y a n d d e l i c i o u s !

DINNER ON THE

GREENS

A N A RT I SA N D I N N E R S H OWC AS I N G T H E B E S T L O C A L LY S O U R C E D I N G R E D I E N T S

W E D N E S D A Y O C T O B E R 1 9

SIX THIRTY IN THE EVEN I N G

f i r s t FA R M E G G A N D F O I E G R A S C U S TA R D , PA R M E S A N F O A M , C AV I A R , T O A S T P O I N T S s e c o n d F A R M E R S C H E E S E , T O A S T E D P E A R S , S A F F R O N A C A C I A H O N E Y, B R I O C H E t h i r d P O T A T O , K A L E , S A U S A G E S O U P, D U C K C O N F I T, C R I S P B A S I L

f o u r t h G R A S S F E D B E E F W E L L I N G T O N , W H I T E A N D G R E E N A S PA R A G U S , ROAS T C H E R RY TO M ATO, D UX E L L E , D E M I G L AC E , B É A R NA I S E f i f t h S W E E T P O TAT O PA N N A C O T TA , C R A N B E R RY A P P L E C O M P O T E

$ 5 5 ++ p e r p e r s o n o r $ 8 0 ++ p e r p e r s o n w i t h w i n e p a i r i n g s

Inside the Clubhouse

Inside the Clubhouse Fall is in the air and that means the weather is cooler, leaves are changing colors, and football is on T.V. We had a very busy summer, and I am excited about the strong participation from the membership at our events going on here at the club.

One of these events is our monthly wine tasting , which is open to the entire membership.

Members have enjoyed casually dropping in and tasting the excellent selections of wine which is available to order at a great price. I encourage you to attend the tastings where you can learn, socialize, and of course taste the wine.

I am looking forward to our special Holiday Wine Tasting happening Friday, November 18.

This is going to be the biggest wine tasting of the year with over 25 different wines presented

by International Wines. Don't miss this great opportunity to order wines for gifting that are not available in local stores. The tasting is free for Vintner's Club members and $20 for non-Vintner's Club members.

The inaugural Trivia Night was a great success with plenty of our members participating and competing to be the best team of the night.

Join us at our upcoming Trivia Nights on October 5 and November 29 to play for great prizes and of course, bragging rights. You can either form a team of your own, or just show up and be prepared to join in on the fun.

BINGO is also a lot of fun and can be played by all ages. Come out and enjoy a great night of food, fun and prizes on October 25 and November 22.

We are kicking off college football season with one of the best deals around. Come out on Saturdays to watch your favorite team play while having a burger and pint of beer for just $10.95.

Each additional draft beer is only $3. Coke floats are available for the younger fans.

With so much activity going on at your club it is easy to understand why you do not want to be anywhere else.

If I may be of assistance to you in any capacity, please feel free to contact me anytime.

Jon Zedonek Clubhouse Manager

Then it will be time for our spectacular Dinner

A Wo rd f ro m t h e C h ef

on the Greens which will showcase some of the very best locally sourced ingredients Huntsville

It's an exciting time in the culinary department

and the surrounding area has to offer.

with our new offerings and staff addition.

October will end with a fun Oktoberfest themed

We also have a full lineup of events in October

Tuesday Night Buffet and a Halloween themed

and November and I hope that you will be joining

Sunday Brunch.

us for some of them.

Along with the holiday season, November brings

I enjoy hearing from our members on how I can improve their dining experience and I do my best to accommodate those requests. One request was for us to offer gluten free breads and sugar free desserts and I am pleased to say that we now provide both options.

a cooking class where I will not only show you how to perfect holiday staples, but I'll share some great tips and tricks as well. The Wine Dinners have become very popular here at the club, and I am sure the November Wine Dinner featuring classically paired Italian dishes with wines from Cantina Ariano will be a hit as

I am very proud of the culinary team we have

well. Thanksgiving is aways a grand affair, and

built here at The Ledges and I would like to

our buffet will be sure to please your family,

announce the hiring of our new Pastry Chef,

friends and guests. If you are unable to join us

April Morgan. April has an extensive background

for the Thanksgiving Buffet, you can still enjoy

in fine dining and is an excellent addition to our

the deliciously prepared dishes because we are

team. I know that you will enjoy her delicious

offering Thanksgiving To-Go.

desserts and freshly baked breads.

As fall quickly approaches, I look forward to a very busy and exciting culinary schedule.

I look forward to seeing you at the club.

October starts off with a new fall menu featuring beautifully crafted and hearty dishes.

Phillip Collier Executive Chef

Holiday Wine Tasting

18 6-8:30 p.m.

Friday, November

Get in the holiday "spirit" by attending our biggest wine tasting of t h e y e a r. P r e s e n t e d b y International Wines, the tasting will feature over 25 different varieties.

Free for Vintner's Club Members $20 for non-Vintner's Club Members

To make reservations, call 256-883-0860

Thank sgiving CARRY-OUT MENU

1 4 p o u n d S l o w Ro a ste d C o u n t r y Tu r ke y 3 q u a r t s C o u n t r y C o r n b re a d D re s s i n g 2 q u a r t s W h i p p e d Po ta t o e s 1 q u a r t Tu r ke y G rav y 1 q u a r t S o u t h e r n S t y l e G re e n B e a n s 1 quart Corn Pudding 1 q u a r t H o n e y Ya m s 1 q u a r t C ra n b e r r y S a u c e C h o i c e O f Pe c a n , A p p l e O r P u m p k i n P i e F re s h B a ke d Ro l l s Fe e d s a p p rox i m a te l y 8 p e o p l e . P r i c e : $ 1 5 5

À L A C A R T E O R D E RS 1 4 p o u n d S l o w Ro a ste d C o u n t r y Tu r ke y. . . . . . $ 7 0 3 q u a r t s C o u n t r y C o r n b re a d D re s s i n g . . . . . . . . . . . . . $ 1 3 . 5 0 2 q u a r t s W h i p p e d Po ta t o e s . . . . . . . . . . . . . . . . . . . . . . . . . . . . $ 1 0 . 5 0 1 q u a r t Tu r ke y G rav y. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $ 9 1 q u a r t S o u t h e r n S t y l e G re e n B e a n s . . . . . . . . . . . $ 1 0 1 quart Corn Pudding..................................$9.75 1 Q u a r t H o n e y Ya m s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $ 9 . 7 5 1 q u a r t C ra n b e r r y S a u c e . . . . . . . . . . . . . . . . . . . . . . . . . . $ 8 Pumpkin Pie............................................$15 Apple Pie................................................$15 Pe c a n P i e . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $ 1 5 O rd e rs m u st b e p l a c e d b y c a l l i n g 2 5 6 - 8 8 3 - 0 8 6 0 o r e m a i l i n g re c e p t i o n i st @ t h e l e d g e s . c o m b y T h u rs d ay, N o ve m b e r 1 7 .

O rd e rs w i l l b e re a d y fo r p i c k u p o n T h a n k s g i v i n g D ay.

SUNDAY BRUNCH

Kids 12 years old and younger dressed in costumes eat free.

Martinis & Manuscripts a note from Bob Westerfeldt The Book Club has welcomed visiting local authors numerous times in the past, but the October 20 meeting is a very special meeting as a Ledges family member, Robbie Clark, will be the presenting author.

Robbie Clark, 22 years old, has written a book on what it is like to live with autism. The book titled, In My Words has gained a lot of statewide and regional publicity.

Robbie has appeared on WHNT News and has traveled throughout the south on a book tour. He has done numerous book signings, and entire school districts have ordered his book for teachers to read. Robbie will be bringing copies of his book for members who would like to purchase one.

The book tells about growing up as a boy with autism and includes stories about teachers, friends, bullies and family. Robbie shares his frustrations, curiosity, sadness, as well as moments of pure joy and love. His perseverance to not be different, to achieve, and to not give up are told in his own words.

Insights from Robbie's mother, father, and sister are included as they share a few of their own stories. This is one you will not want to miss!

The selection for our November 17 meeting has not been determined. When the presentation has been decided, a message will be sent. Volunteers for a presentation will be well-received and appreciated!

If you are a Ledges member and are interested in joining the Martinis and Manuscripts book club, please contact Bob Westerfeldt at 256-534-1269 or rwesterfeldt1@comcast.net.

The Ledges P R E S E N T S

Cantina Ariano

Wine Dinner WEDNESDAY

NOV. 2

6:30 P.M.

CHEF PHILLIP COLLIER FIRST Bresaola, Shaved Parmesan, Micro Greens, Olive Oil Cantina Ariano Pietrenere

SECOND Pasta e Fagioli, Ditalini, Roast Tomatoes, Pesto Crostini Cantina Ariano Primitivo

THIRD Roast Figs, B eets, Chèvre, Arugula, Pomegranate Vinaigrette Cantina Ariano Falanghina FOURTH Traditional Osso Bucco, Cannellini B eans, Kale, Sweet Potato Hay Cantina Ariano S ogno di Volpe FIFTH “C offee And Donuts” Orange Z est and Ricotta Z eppoles, Espresso Crème Brulée Cinnamon Honey Cantina Ariano Terra Quadra $60++ per person

OCTOBER - NOVEMBER 2016

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Junior Tournament, Henry Natter Sancerre Wine Dinner, Member Member Tournament 1.

3.

5.

2.

4.

6.

7. 8.

9.

10.

11.

Denney Salter Junior Tournament

August 27, 2016 1. Will Klecka and James Buchanan 2. Director of Golf Rob Clark, Teddy Lakoski, Blaine Shoemaker, Trent Trousdale, Charles Warren 3. Overall winners Savannah Johnson and Teagan Miller 4. Josh Carter, Teagan Miller, Jackson Anglin, Jake Lakey

Domaine Henry Natter Sancerre Wine Dinner

July 20, 2016 5. Mary Frances and Larry Crowe 6. Richard and Barbara Allison with guests Dr. and Mrs. Phillip Boucher

Member Member Golf Tournament

7. Dennis and Laurie Anderson, Patricia and Dave Wilson 8. Sean Currie, Jay Town, Dick Butler, Bob Burgoon 9. Tinsley Shedd, Lauren Holliday, Ann-Ever Ainsworth 10. Patterson Shedd and Jason Angelichio 11. Nicholas Sharp and Joe Salls 12. Tournament winners Ben Wilson and Chase Williams with A.J. Albert and Bill Salter

12.

CALENDAR

OCTOBER 5

4:30 p.m.

Junior Golf Club: Walk the Line Full Swing Analysis

5 6:30 p.m.

Trivia Night Gather your smartest friends, colleagues, and classmates for drink specials and great prizes during The Ledges' Trivia Night. Must be 18 years of age or older to play.

6

4:30 p.m.

Junior Golf Club: Dog Fight

6

5:30-9:30 p.m.

Thursday Night Live: Carla Russell

6 6:30 p.m.

Scotch League Tasting featuring three or more scotches perfectly paired with a tasting by Chef Phillip. Meets the first Thursday of each month. $35++ per person.

7 6:00 p.m.

Wine League Supper Club Open to all members, the Wine League Supper Club is a monthly

event where members can mingle with one another while enjoying dinner and delicious wines.

9

3:00 p.m.

Junior Golf Club: Parent/Child Event

12

4:30 p.m.

Junior Golf Club: Walk the Line Putting Drills and Routine

13

5:30-9:30 p.m.

Thursday Night Live: Shelly Williams

14 5:30-9:00 p.m.

Seafood Night featured every second Friday of the month with fresh oysters, crab, fish and more.

19

4:30 p.m.

Junior Golf Club: Walk the Line Short Game Skills Test

19 6:30 p.m.

Dinner on the Greens An artisan dinner showcasing the best locally sourced ingredients. $55++ per person or $80++ per person with wine pairings.

20

4:30 p.m.

Junior Golf Club: Dog Fight

20

5:30-9:30 p.m.

Thursday Night Live: Eric Rhodes

20

6:30 p.m.

Martinis and Manuscripts

20 6:30 p.m.

Bourbon Tasting featuring three or more bourbons perfectly paired with a tasting by Chef Phillip. Meets the third Thursday of every month. $35++ per person.

21 5:00 p.m.

9, Wine and Dine 9 holes of social golf followed by dinner and wine at the club.

$50 per member couple and $100 per non-member couple. The price includes golf, prizes, dinner and wine.

25 5:30-9:00 p.m.

25 6:30 p.m.

BINGO Night Join us for a family friendly night of BINGO! All ages are welcome and it's just $1 per card. Join us for dinner, drink specials and great prizes.

27

Thursday Night Live: Christina Lynn and Russ Holder

5:30-9:30 p.m.

28 6-7:30 p.m.

Oktoberfest Themed Tuesday Night Family Night Buffet

Wine Tasting: Rush Wines Enjoy an evening at the club socializing with other members while sampling a variety of wines not available in local stores. Free for Vintner's Club members and $20 for non-Vintner's Club members.

28 5:30-9:00 p.m.

Steak Night featuring steak night specials in addition to our dinner menu and live music by Jamie Hudson.

30 10:00 a.m.-2:00 p.m.

Halloween-themed Sunday Brunch Enjoy Sunday brunch with a spook-tactular Halloween theme. Kids dressed in costumes (12 years old and under) eat for free.

NOVEMBER 2

6:30 p.m.

Wine Dinner: Cantina Ariano $60++

2

6:00 p.m.

Junior Golf Club: End of the Year Banquet

3 6:30 p.m.

Scotch League Tasting featuring three or more scotches perfectly paired with a tasting by Chef Phillip. Meets the first Thursday of each month. $35++ per person.

4 6:00 p.m.

Wine League Supper Club Open to all members,

the Wine League Supper Club is a monthly

event where members can mingle with one

another while enjoying dinner and delicious wines.

11 5:30-9:00 p.m.

Seafood Night featured every second Friday of the month with fresh oysters, crab, fish and more.

16

Cooking with the Chef $45++ per person

6:00 p.m.

WEEKLY EVENTS Tuesday Night Family Buffet 5:30 - 9:00 p.m.

Adults: 15.95++, Children 6-12: $8.95++ Children 5 & under: Free

17 6:30 p.m.

Bourbon Tasting featuring three or more

bourbons perfectly paired with a tasting by Chef

Phillip. Meets the third Thursday of every month. $35++ per person.

17

6:30 p.m.

Martinis and Manuscripts

18 6:00-8:30 p.m.

Holiday Wine Tasting It's the biggest Wine

Tasting of the year with over 25 different wines

presented by International Wines. Free for

Vintner's Club members and $20 for non-Vintner's Club members.

Wine Down Wednesday 5:00-9:00 p.m.

1/2 price select wine bottles Saturday Breakfast 7:00-10:30 a.m.

Sunday Champagne Brunch 10:00 a.m.-2:00 p.m.

A complimentary glass of champagne or mimosa is included!

Adults: $19.95++, Children 6-12: $8.95++, Children 5 & under: Free

22 6:30 p.m.

BINGO Night Join us for a family friendly night of BINGO! All ages are welcome and it's just $1 per card. Join us for dinner, drink specials and great prizes.

24 10:00 a.m.-2:00 p.m.

Thanksgiving Day Brunch Celebrate Thanksgiving with your Ledges family and enjoy a delicious brunch prepared by Chef Phillip. Price: Ages 16 and up: $35.95++, Ages 13-15: $26.95++, Ages 6-12: $15.95++ and Ages 5 and under: Free (72 hour cancellation policy.)

25 5:30-9:00 p.m.

Steak Night featuring steak night specials in addition to our dinner menu and live music by Jimmy Reeves.

29 6:30 p.m.

Trivia Night Gather your smartest friends, colleagues, and classmates for drink specials and great prizes during The Ledges' Trivia Night. Must be 18 years of age or older to play.

T h an k sgiv ing Br un ch

T h u rs d ay, N o v e m b e r 2 4 , 1 0 : 0 0 a . m . - 2 : 0 0 p . m .

Sweet Potato and Andouille Sausage Bisque • Shrimp Bisque Seafood Display • Smoked and Poached Salmon Display • Salad Bar • Fruit and Cheese Display Caprese Platter • Grape Salad • Corn Salad • Broccoli Salad • Orzo Pasta Salad Roast Turkey • Cajun Fried Turkey • Smoked Duck, Charcuterie, Wild Game Terrine Carved New York Strip Loin • Baked Ham and Molasses Glaze • Fried Chicken Mashed Potatoes and Gravy • Sweet Potato Casserole • Southern Cornbread Dressing • Cranberry Sauce Honey Rosemary Carrots • Steamed Fresh Vegetable Medley • Broccoli with Mornay Sauce Kids: Corn, Fried Apples, Chicken Fingers, Mac and Cheese, Tater Tots, Corn Nuggets Grand Dessert Display Price: Ages 16 and up $35.95++, Ages 13-15 $26.95++,Ages 6-12 $15.95++, Ages 5 and under eat free.

32 Castle Down Drive Huntsville, AL 35802 theledges.com

Edited and designed by: Katie J. Martin, Director of Communications Photography: Drew Atchley, Kerry Brooks, Katie Martin, Terry Wilbanks

CLUB HOURS OF OPERATION Tuesday Lunch 11:00 a.m.-9:00 p.m.

Family Night Buffet 5:30-9:00 p.m.

Wednesday Lunch 11:00 a.m.-5:00 p.m.

Dinner 5:00-9:00 p.m.

Thursday Lunch 11:00 a.m.-5:30 p.m.

Dinner 5:30-9:00 p.m.

Friday Lunch 11:00 a.m.-5:30 p.m.

Dinner 5:30-9:00 p.m.

Saturday Breakfast 7:00-11:00 a.m.

Lunch 11:00 a.m.-5:30 p.m.

Dinner 5:30-9:00 p.m.

Sunday Champagne Brunch 10:00 a.m.-2:00 p.m.

Lunch 11:00 a.m.-5:00 p.m.

Gentleman's Lounge & Club Lounge Tuesday 10:00 a.m.-9:00 p.m.

Wednesday 10:00 a.m.-9:00 p.m.

Thursday 10:00 a.m.-9:00 p.m.

Friday 10:00 a.m.-9:00 p.m.

Saturday 8:00 a.m.-9:00 p.m.

Sunday 9:00 a.m.-5:00 p.m.

Open to all members after 6:00 p.m.

Golf Course and Pro-Shop Tuesday-Sunday 8:00 a.m.-dark Administrative Offices Monday-Friday

9:00 a.m.-5:00 p.m.

The Turn Tuesday-Sunday

10:00 a.m.-5:00 p.m.

Pool Closed for the season.

Fitness Center

Always open