CLUB TIMES VOLUME XXXVI, ISSUE 3 • MARCH 2022
111 Wexford Club Drive | Hilton Head Island, SC 29928 | (843) 686-8810 | www.wexfordhiltonhead.com
Welcome In This Issue Message from COO, 2 Letter from the Board President, 3 Welcome New Members, 4 New Staff, 5 Clubhouse Corner, 6-7 Chef’s Table, 8-10 Golf, 12-13 Harbour/Yacht Club, 14 Tennis & Pickleball, 15 Greens & Grounds, 16 Online Reservations, 17 Member Photo Gallery, 18-19 Calendar, 20
Wexford Briefly BOARD OF DIRECTORS Officers: President: Vince Sullivan Vice President: Sue MacCormack Treasurer: Stephen Carter Secretary: Mary Boland
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Directors: Bill Busch Lynn Looby Harry Mellon Terry Ramey Chris Wycoff ADMINISTRATION OFFICE: Monday – Friday 9:00 AM – 5:00 PM 843-686-6950
Dear Members, February member events did not disappoint with a record setting Nine and Dine event followed up by a sold-out Valentine’s Dinner and an action-packed Super Bowl Party at Waves. We appreciate and value your continued participation in the events our dedicated staff plan, create and execute each month. This month, we will have several events you won’t want to miss including Glow Tennis and Golf, St. Patrick’s Day Festival featuring music from The Fenian Sons and the Boston Police Gaelic Column of Pipes and Drums, the Blessing of the Fleet and more. You’ve probably noticed a few new faces around the property, I’d like to introduce the following new leaders who joined the Wexford team in February: • Laura Bryan, Assistant Tennis Professional • Will Hord, Assistant Golf Course Superintendent • Angel Johnson, Administrative Assistant • Hunter Miller, Assistant Golf Professional • Ashley Turner, Club Activities Coordinator The addition of these talented employees is a true testament of the culture we continue to create and sustain allowing the recruitment of this high level of quality staff and leaders. The staffing guide of 113 employees
Ryan Spence Chief Operating Officer
currently only shows 4 vacancies across all departments. I am also pleased to announce that we are fully staffed in our culinary operations to include those culinarians that will be creating fabulous poolside food at the new Waves kitchen. We look forward to onboarding our summer interns soon who will assist in golf course maintenance and food and beverage pool service. I want to thank you for your continued support of our hard-working team, your appreciation of their efforts also helps shape our employee culture, making Wexford the best place to work! The development of the Facilities Plan continues to move forward in the month of March with general contractor construction cost estimating and operational costing, as well as preparing and executing several Focus Groups to share all that encompasses the proposed Facilities Plan. We are excited to show this to you soon and with a goal for an owner vote in the month of May.
Regards,
Ryan
ABOUT THE COVER In the spirit of St. Patrick’s Day, this month’s cover features a stunning rainbow over the Wexford golf course. The photo was taken by Austin Owens of Greens and Grounds.
Letter from the Board President Hello Neighbors, Warmer, dry weather finally came to Wexford in mid-February just in time for very busy golf events and the Super Bowl party at Waves. Great to see the participation amongst all Wexford owners and friends! Vince Sullivan So everyone President knows where the BOD is focused this year, here are the key objectives we are aligned on in ’22.
Top 5 Objectives for the BOD 2022 • Ensure the success of Wexford by being supportive of Wexford’s management and staff as we continue to transition within a new organizational structure, while assuring accountability against management goals and objectives. • Strategic Plan: Structure a dedicated and inclusive process to educate, communicate and achieve a “YES” vote from owners for amenities improvement. Phase 1 includes constructing a Yacht club and updating the Clubhouse.
• Communication: Be forthright and honest in our dealings with employees and owners. Speak with one voice as an aligned Board. Provide various opportunities to listen to the community and foster trusted relationships. • NPOIF: Develop a simplified covenant change which provides for a raise in NPOIF to $35k in line with the market for similar initiation fees in our area to further strengthen Wexford’s financial position and support continued investment in Wexford’s assets. • 5 Year Golf Master plan: Update and collect feedback from Wexford’s Owners on plans for forthcoming Golf course improvements and necessary Capex and key operational costs within the period 2022-2026. Our first ever Committee Welcome Happy Hour was held February 3rd. It was a fun, upbeat, social event. Time was spent just getting to know each other and talk about how we can GTD (get things done) for Wexford. Thanks for all the attendees, committee members and applicants for wanting to make Wexford the best place to live and work on Hilton Head!
Sincerely,
Vince
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Welcome New Members
Steve & Annie Yungling 10 Wexford Drive
Patrick & Barbara Terranova 15 Wexford Drive James & Tracy Gutman 7 Cambridge Circle (not pictured)
Brett Ponton & Tori Sheffield 11 Bridgetown Road (not pictured)
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James Gallo & Mary Brimer 8 Coventry Lane
New Staff Laura Bryan, Assistant Tennis Professional Laura Bryan is originally from a cattle ranch in south-central South Dakota and began playing tennis at the age of 12. She enjoyed it so much that she wanted to pursue tennis as a career and in 2013 Laura began training at the Ivan Lendl Academy in Hilton Head Island, South Carolina to pursue her love of tennis. She has also trained at Van Der Meer Academy and Smith Stearns Academy in Hilton Head Island, South Carolina, the John McEnroe Academy in Manhattan, New York, and IMG Academy in Bradenton, Florida. Laura also trained in Lake Mary, Florida with various private tennis coaches. Laura was the previous Tennis Operations Manager and Assistant Pro at The Country Club of Sioux Falls in Sioux Falls, South Dakota. She recently completed her Professional Tennis Registry certification and is a member of the USTA Tennis Association. Laura plays tournaments in the ITF Women’s Tennis Tour as well as USTA and UTR tournaments. This past year, Laura found a new passion and started playing pickleball competitively. Currently, she rotates between tennis and pickleball tournaments for the love of each game.
Will Hord, Assistant Golf Course Superintendent While attending high school in Fort Mill, South Carolina, a family friend suggested that Will volunteer at the PGA Championship at Quail Hollow in 2017. That experience led him to working the summer at Quail Hollow before starting turf school in Myrtle Beach, South Carolina. While attending HorryGeorgetown Technical College, Will worked at Myrtle Beach National and interned at Atlanta Athletic Club.
Angel Johnson recently moved to Bluffton from Georgia. Over the past 15 years, she worked for her family business serving as Senior Vice President. Prior to that, Angel worked at Deloitte and Touche as an Executive Administrative Assistant.
Hunter Miller, Assistant Golf Professional Hunter Miller was born and raised in Chillicothe, Ohio. He attended Baldwin Wallace University where he played golf and graduated with a Bachelors in Sports Management. In 2019, Hunter moved to Bluffton and graduated from Professional Golfers Career College. He previously worked at Southbridge Savannah Golf Club and is currently a Level 1 PGA.
Ashley Turner, Club Activities Coordinator We are thrilled to have Ashley Turner join the Wexford team as our new Club Activities Coordinator. Ashley’s focus will be on Club & Private Events and Youth Activities. Ashley comes to Wexford with an impressive background in private clubs. She has served as the Member Relations Director at Thornblade Club where she was heavily involved in the BMW Charity Pro-Am along with Member Events. Most recently, Ashley has served as the Member Services Director at Oldfield Club.
Please wish Laura, Will, Angel, Hunter and Ashley a warm welcome to our community!
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Will has worked four Tour Championships, two PGA Championships (Bethpage and Quail Hollow), and assisted in the over-seeding process at Augusta National in the fall of 2019. Most recently, after graduation, Will was an AIT at East Lake in Atlanta, Georgia.
Angel Johnson, Office Manager/Administrative Assistant
Clubhouse Corner Josh Goetz
Ian Munroe
Director of Club Operations
Club Activities Coordinator
(843) 715-0915
(843) 715-0913
(843) 715-0914
jgoetz@wexfordhiltonhead.com
imunroe@wexfordhiltonhead.com
aturner@wexfordhiltonhead.com
Burger Bar
Friday, March 4 | 5:00pm - 8:30pm Build your own burger at Wexford’s Burger Bar. Choose from a wide variety of patties, toppings and sides to create your very own signature burger. See menu details below.
Glow Golf Nine & Dine Friday, March 11 | 4:30pm - 8:30pm
The Glow Golf Nine & Dine buffet will replace a la carte dining this evening. $35++ per person. Reservations strongly recommended for this popular event.
BURGER BAR MARCH 4th 5:00pm - 8:30pm $8++ for Burger Bar Reservations Required.
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Ashley Turner
Executive Chef
CLUBHOUSE CLOSURE
YOUR CHOICE OF 8 OZ BURGER GRILLED CHICKEN BREAST MAHI MAHI BLACK BEAN BURGER PLUS TOPPINGS BAR SIDES FROM THE KITCHEN FRIES SWEET POTATO FRIES FRUIT CUP CAESAR SALAD CUP ONION RINGS $5 PARMESAN TRUFFLE FRIES $5 DESSERTS BROWNIE SUNDAE $8 BANANA SPLIT $10 1 SCOOP OF GELATO OR SORBET W/ FRESH BERRIES $8 FRESH PIE $6 3 SCOOPS OF GELATO OR SORBET $5
Saturday, March 12 The Clubhouse, Waves and the pools will be closed all day for a private event.
Clubhouse Hours CLUBHOUSE DINING
St. Patrick’s Day Festival featuring the Boston Police Gaelic Column of Pipes and Drums
Monday Closed Tuesday & Wednesday 11:30am - 2:30pm Lunch Only (*Bar service until 5pm) Thursday - Sunday 11:30am - 2:30pm Lunch 5:00pm - 8:30pm Dinner
TO GO HOURS
To Go orders may be placed during Clubhouse hours listed above.
WAVES
Sunday, March 13 | 11:00am – 1:00pm Back by popular demand, the Boston Police Gaelic Column of Pipes and Drums, along with The Fenian Sons, will be putting on a festive performance in celebration of St. Patrick’s Day. Join us on the pool deck for a morning of family fun, Irish lunch buffet and amazing music. Entertainment is free. Reservations are not required. $28++ per person for the buffet and Member Charge Bar.
Monday - Wednesday Closed Thursday 5:00pm - 9:30pm (Food service ends at 7:30pm) Friday - Sunday 11:30am - 9:30pm (Food service ends at 7:30pm)
*Weather permitting
Waves Opening Weekend
WAVES HOURS OF OPERATION March 17-May 15 THURSDAYS: 5:00pm - 9:30pm (Food service ends at 7:30pm)
The time has come! Waves, the pool bar, will open for food and beverage service on St. Patrick’s Day, Thursday, March 17th. Come enjoy the new menu and relax by the pool with family and friends.
“New Beer’s Eve” Trivia Night Wednesday, April 6
*Weather permitting
Egg Hunt
Easter Brunch
Saturday, April 16
Sunday, April 17
Neff’s Nasty Nine & Dine Friday, April 22
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SAVE THE DATE
FRIDAYS - SUNDAYS: 11:30am - 9:30pm (Food service ends at 7:30pm)
Chef’s Table with Chef Josh Goetz
How I learned to make egg pasta dough
As a young culinarian who had about three years of experience under my belt but had not yet completed culinary school, I set my sights on Italy as a place to train and “stage” – basically, work for room and board while learning from a master chef. My first challenge was securing the funding to get to Italy. I wrote a letter to the James Beard Society in New York and they suggested I apply for one of two scholarships. I was fortunate enough to land one of them, which gave me $2,000 to start my travels and training.
In Italy, pasta making is an act of love.
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I studied, practiced speaking Italian and of course cooked in preparation for my trip. I stayed in Italy for a better part of a year. In Italy, pasta making is an act of love. It is what grandma cooks for the family, how mom makes a meal special, or a way to connect with uncles and friends during a weekend cooking session. It is not something that is done from a box. Now, store bought pasta is popular in Italy but it is not the home-made stuff dreams are made of. I learned how to make pasta from my chef’s Nona or Grandma. She spoke not one word of English and I only
spoke about 10 words of Italian when we first met. I started by watching and cleaning. I was not to touch the pasta until I was ready. After a few weeks, she invited me to help her cut and roll garganelle pasta. I was honored and surprised. I never thought I would have the chance to touch the pasta. We stood side by side and rolled pasta while she hummed and lightly sang her songs. It was a cold, damp afternoon with gray skies and I can still smell the braised rabbit ragu served with the pasta that evening. I remember it like it was yesterday, shaving salty sheep’s milk pecorino over the striated pasta tubes, the rich ragu sticking to the fresh pasta. My Chef always used to say, “these-a things are-a born to be together, like-a heaven.” Fresh pasta most certainly is heavenly and that is why we make ours fresh here at Wexford.
Chef Josh’s Pasta Recipe This recipe yields six servings of pasta; consider one egg and 3/4 cup (or 100 grams) of flour per portion.
INGREDIENTS 3 cups (400 grams) Double Zero “00” flour (you can order on Amazon) or All Purpose can be used as a substitute 4 large eggs 1 teaspoon Extra Virgin Olive Oil
1. Form a ball. On a marble or wooden work surface, pile the flour into a mound. Make a well in the center of the mound. In a small bowl, beat the egg and olive oil with a fork until blended, and pour in the well. Continue beating the egg mixture with the fork, gradually drawing in flour from the sides of the well until the egg has been absorbed by the flour. If needed, wet your hands and continue to work the dough. Once the dough has formed, clean your hands and the work surface.
3. Rest. Place the dough in a small bowl and cover with plastic wrap. Let the dough rest for at least 30 minutes at room temperature or up to overnight in the fridge – this is an extremely important step, so don’t skip it! 4. Roll. Shape the dough into a rough circle. Lightly flour the clean work surface. With a rolling pin, begin rolling the dough as you would a pastry crust, starting in the center and rolling away from you to the outer edge. Turn the dough a quarter-turn, and repeat, working your way around. Scatter a small amount of flour on the dough whenever it starts to stick to the surface or the rolling pin. Press out and away from you with the rolling pin, continuing to turn the dough between rolls, until the sheet of dough is 1/8 inch thin. Italian tradition dictates the sheet of dough be transparent enough to read a newspaper beneath it. Since this isn’t very sanitary, do the same with your hand – you should be able to see it behind the sheet of
dough. I use a pasta machine for a commercial kitchen and I use the same techniques while running the dough through the machine.
5. For a simple hand-cut tagliatelle or pappardelle, gently roll the sheet of dough around the rolling pin, and slip it off onto a clean, lightlyfloured work surface. Cut the roll of dough into strips the desired width, then gently lift them in the air and drop on a dishtowel, separated. Repeat with the remaining sheets of dough. 6. Cook. Fresh egg pasta cooks quickly (1 to 2 minutes). As soon as it rises to the surface of the heavilysalted cooking water – think salty like the sea – it is likely ready. A taste test will show if it is ready. 7. Serve. Every pasta variety and shape pairs uniquely with various sauces. Tagliatelle’s ribbons are delicious with a heavier sauce featuring meat or seasonal vegetables.
– Chef Josh Goetz
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2. Knead and knead (and knead). Clean off your work surface, first by scraping with a bench scraper, then by wiping down with a damp cloth or sponge. Lightly flour the work surface again. Knead the dough: press the heel of one hand deep into the ball, keeping your fingers high, then press down on the dough while pushing it firmly away from you. The dough will stretch and roll under your hand like a large shell. Turn the dough over, then press into the dough, first the knuckles of one hand, then with the other; do this about ten times with the knuckles of each hand. Then repeat the stretching and knuckling process, using more flour if needed to prevent sticking until the dough is smooth and silky (approximately 10 to 20 minutes.) A good note: the weather, age of your flour, size of your eggs, and numerous other factors
can influence the dough’s texture. If the dough is dry and crumbly, sprinkle with a bit of lukewarm water until it becomes pliable. If too wet, add flour, about a tablespoon at a time, until you can handle it well. Roll the dough into a smooth ball.
Tuscan Red Wine Bolognaise We made this recipe in Italy but the recipe I use comes from George Germon of Al Forno Restaurant in Providence, Rhode Island. He was also another mentor who taught me the power and respect of the use of salt in the kitchen. Bad if you over do it, worse if you forget it. Sprinkle salt like snow over your food, he used to say and chuckle to himself. “It comes from the heart, listen to your heart.” He used the ends of the roasts and the scraps from cutting the Delmonico Steaks to braise his ragus. We do the same here at Wexford. We waste nothing, to respect the animal and the recipe that our food comes from. I do buy my mild pork sausage from a butcher in New Jersey. Nothing but the best!
Yield: 8-10 Servings
INGREDIENTS 3 lbs ground beef + 3 lbs ground mild pork sausage 2 lbs Pancetta Bacon, cut into small cubes Salt & freshly ground black pepper 1/4 cup olive oil 1 large sweet onion, chopped 4 cloves of garlic, minced 2 medium carrots, diced 2 celery stalks, diced 2 tablespoons tomato paste 1 bottle red wine (I use Sangiovese or a Dark rich cab) 1 (28oz) can crushed tomatoes (San Marzano is best!) 2 cups beef stock The Club Times • 10
2 sprigs fresh Rosemary 5 sprigs fresh thyme ½ lbs butter 2 cups heavy cream
1. In a food processor, mince the onion, garlic, celery and carrots into a shredded paste. Meanwhile, heat the olive oil on a large pot and render the pancetta. When the bacon is browned strain off the fat and meat. In the same pot, return a bit of the hot fat and brown the beef and pork, working in batches if necessary. Season the meat with salt and pepper. Remove the meat from the pot and strain off the rendered fat. 2. In the same pot, reduce heat to medium. Add the carrot, onion, garlic and celery mix. This is called sofrito in Italian, and it is the fragrant base of all ragus. Continue cooking this paste until it browns and stiffens. Don’t let it burn, pour yourself a glass of red wine and stay near the pot to stir. 3. Once it is dry add the tomato paste, stir and cook it until the color turns dark mahogany. Then add all the meat and red wine. Cook that until the meat absorbs all the wine. Next, add your beef
broth, tomatoes and chopped herbs. Cook on a simmer for 1 hour. Some chefs like to do this part in the oven but I can’t stop stirring and smelling the meat and wine so I keep mine on the stove top. 4. After 1 hour, add the butter and the cream. Stir it in and it will become a bit white. Don’t worry. Cook it again for another hour. At the end you will have a fantastic, rich, Tuscan Ragu worthy of the Donna herself. Serve the pasta with the ragu (and some more sauce). Sprinkle with the chopped parsley and serve with freshly grated Parmigiano Reggiano. If you are short on time (or motivation), don’t worry, we have you covered. Just come down to the Clubhouse Thursday through Sunday and we will have your pasta and ragu ready. Thank you and see you around the Club.
– Chef Josh Goetz
Join us this summer!
CAMP WEXFORD RICHVILLE ART SOCIETY
Weekly Sessions June 20 - July 29 Ages 4 - 12 Monday - Friday, 9am - 3pm
Before-Care (8:30am) . After-Care (3:30pm)
Weekly Tuition: Members, $335 . Guests, $375
A one-time non-refundable $42 registration fee includes two camp shirts. Camp will be closed the week of July 4.
Golf, Tennis, Swimming, Wacky Wednesday, Thankful Thursday, Friday Funday, Arts & Crafts, Fun with Foods, STEM & More!
To Register:
WWW.KECAMPS.COM 11 • The Club Times
Scott Hunter
Director of Golf (843) 686-8812, ext. 141
Golf
shunter@wexfordhiltonhead.com
Bobby Blanken
1st Asst. Golf Professional (843) 686-8812, ext. 142 bblanken@wexfordhiltonhead.com
Handicaps Explained
Each year there is talk about accuracy of a player’s handicap, so let’s spend a little time discussing handicap posting. First, a player should post every score if they play their own ball (no scrambles, shambles or step-aside scrambles). This is true if someone is playing stroke or match play. If playing by yourself, one should not post. Next, I get asked all the time about “mulligans” or “gimmes.” Players should record what they most likely would have made on the hole with their original ball. The player should make a good faith estimation on the number of putts they would have made and not made. For example, if you are given two putts from six feet, then you probably would have made one of the two putts. Finally, the confusing thing about the new handicap system is the max per hole rule. Simply put, the player picks up when they have reached net double bogey on the hole. The formula for this is Par+2+strokes received on that hole = max. For example, a player is an 18 handicap, then they would pick up when they have reached triple bogey on any hole. If a player is a 36 handicap, then their max is a quadruple on any hole.
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The key takeaway: post accurate scores and your handicap index will be reflective of your abilities.
REMINDER
All 2021 Pre-paid Guest Rounds and 2021 GolfWinnings in credit book will expire on March 31st, 2022.
New
Arrivals
Stop by the Golf Shop to check out the latest Wexford merchandise including new Tennis and Pickleball apparel and accessories!
Upcoming Events WWGA Spring Opener | March 10 Calling on the world’s best to engage in this Olympic themed competition! The games begin with a 9:30am Shotgun start with Bloody Marys and Mimosas at the Driving Range before the round. The format is 9-Hole Team Scramble with a luncheon and awards ceremony following golf. Sign up at the Golf Shop or email teetime@ wexfordhiltonhead.com by March 6th. Glow Golf Nine & Dine | March 11 Glow Golf is back – and in high demand! Sign up today to be entered into the lottery drawing on Thursday, March 3rd, to determine the field.
There will be a 52-player limit. Enjoy a dinner buffet at the Clubhouse prior to the 6:30pm Shotgun start (Back 9). TaylorMade Demo Day | March 18 Members are invited to preview and test the latest TaylorMade products. Contact the Golf Shop for more information. 2022 Spring Invitational | April 1-2 The Spring Invitational tees off at 12:30pm on Friday, April 1st, and 9:00am on Saturday, April 2nd. This two-person game will have four formats in Men’s and Ladies’ Divisions.
SAVE THE DATE
WWGA Daufuskie Trip April 5 9-Hole Member Guest April 7 RBC Heritage Week April 14-17 Neff’s Nasty Nine & Dine April 22 WWGA Ponte Vedra Trip April 24-26 Club Championship April 29-May 1
Wexford Intercollegiate Champs Congratulations to the 2022 Intercollegiate winners, David McPhail and Michael Fajgenbaum! And to Francis Marion University for winning the 2022 Wexford Intercollegiate tournament.
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Mark Dryden
Harbour Master (843) 686-8813 mdryden@wexfordhiltonhead.com
Harbour/ Yacht Club
Wanda Marshall
Administrative Assistant (843) 686-8813 wmarshall@wexfordhiltonhead.com
Wexford Boat Inspections Saturday, March 19 Are you unsure about what safety equipment you should have on your boat? Do you worry about being stopped by the Coast Guard, SC DNR or the Beaufort County Sherriff’s patrol boat? Do you know how to ensure your boat is in full compliance for Federal and State regulations? Do you know you are subject to steep fines if your boat is not properly prepared and outfitted? Well, your Wexford Yacht Club is here to help! On Saturday, March 19, inspectors from America’s Boating Club (formerly Power Squadron) will be on site for free vessel inspections. On the day of the inspection, boat owners must be present and provide the boat registration or documentation certificate. This annual process is a great opportunity for all boaters to take 20 minutes each year to focus on safety. If you have any questions, don’t hesitate to call Mark in the Harbour Center. Appointments are necessary so sign up now. Times are limited so don’t be shut out!
Blessing of the Fleet NEW DATE | Sunday, March 20
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The annual Blessing the Fleet Ceremony takes place on March 20 on the back lawn (weather permitting) of the Wexford Clubhouse. Join us for this traditional nautical ceremony intended to pass on blessings of good luck and safe travels to all the boats in Wexford Harbour. The ceremony, open to all Wexford members, includes the blessing by a USCG Chaplain, presentation of colors by the ROTC, plus speeches by regional USCG commanders and other guests. Following the ceremony, dinner will be served. Make your reservations early for the traditionally sold-out event and join your fellow Yacht Club members in kicking off the 2022 boating season in fine style!
UPCOMING EVENTS Docktails Tuesday, April 5 Harbour Seminar: Collision Regulations Wednesday, April 20
Patrick Mason
Director of Tennis (843) 686-8816, ext. 150 pmason@wexfordhiltonhead.com
XGLOsive Tennis
Tennis & Pickleball
Mike Pollard
Head Tennis Professional (843) 686-8816, ext. 152 mpollard@wexfordhiltonhead.com
GAME NIGHT
Thursday, March 10 7:00-8:00pm & 8:00-9:00pm XGLOsive Tennis is BACK at Wexford! XGLOsive Tennis is a GLOW IN THE DARK, musical, tennis event. Players will enjoy a fun, lively atmosphere with the fast-paced workout of cardio tennis. XGLOsive is designed for people of all ages and ability levels. Register today! To check out photos and videos of previous XGLOsive events, visit www.XGLOsive.com.
Special thanks to all the members who participated in February’s Game Night!
PICKLEBALL COURT PROGRESS
Wexford/Long Cove Pickleball Social Monday, March 28 | 4:00pm
Come join us for the first HOME Pickleball Social with Long Cove. The fun and friendly social begins at 4:00pm. All levels are welcome!
PICKLEBALL TIP Pickleball Courts are in the final phase of completion. Looking forward to the grand opening this month!
PICKLEBALL TRIVIA The first official Pickleball court was built in 1967.
Pickleball strategy starts with the first shot of every pickleball point – the serve. It is important to have extremely high accuracy on the serve because unlike the sport of tennis, you only have one chance to get your serve in the box! The serve is the one shot in a pickleball rally that you have complete control over. As a result, it is the one shot you can really perfect with practice and time.
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The first-ever permanent and professional court for this sport was constructed way back in 1967. From there, the love for this game has contributed to the construction of thousands of other courts across the US and other parts of the world. In fact, the number is still growing as more and more people learn and play the game.
Consistently serve deep to the backhand
Chris Neff
Director of Greens & Grounds (843) 686-8808, ext. 121 cneff@wexfordhiltonhead.com
Greens & Grounds
Billy Dearman Golf Course Superintendent
(843) 686-8808, ext. 124 bdearman@wexfordhiltonhead.com
Irrigation System: One Year Later Last year, Wexford upgraded to latest technology in golf course irrigation with the installation of the Rainbird IC (Integrated Control) System.
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The Greens and Grounds team has been impressed with the performance of the system, with the most noticeable improvement in the ability to uniformly apply water to all playing surfaces. We now have consistent moisture content throughout the green, whereas in previous years some areas of the green could be extremely wet while another area on the same green would be extremely dry. Consistent moisture throughout an entire green keeps greens firmer and creates better green speeds on a consistent basis. Same goes for fairways, tees and approaches. We are no longer having to run a single head for extended periods time just to water one spot. This has also resulted in firmer conditions daily.
OTHER BENEFITS OF NEW IRRIGATION SYSTEM • 0 replaced heads or nozzles due to mechanical failure • 0 clogged heads • 0 pipe or valve leaks • Irrigation Heads: > New Rainbird Irrigation System- 1,686 > Original Toro Irrigation System - 802 • Continuous and non-fluctuating pressure throughout entire golf course • In less than one-year, better turf conditions and healthier grass • Bunker Sprays have provided uniform bunker conditions on day-today basis • Will only get better/stronger this year • Better results from chemical/fertilizer applications that must be watered-in • New antenna provides radio signal throughout entire property/golf course • New software/technology allows us to access system from anywhere • Use of system on smartphone/iPad
Make Pickleball & Firepit reservations online Members can now make reservations for the new pickleball courts and for the Harbour Terrace/firepit on the Wexford Member website. Reservations for dining, golf, tennis, pickleball, croquet and the Harbour Terrace/firepit can be made in one of two ways. The first way is on the Member homepage where reservation buttons can be found on the righthand side. Simply click on the amenity you would like to reserve and the calendar will open.
To increase the ease of booking online, a reservation dropdown menu has been added to the top of the page next to the Member Directory. This will allow members to make a reservation from any page on the Member website. Click on Reservations and the dropdown menu will list all amenities.
When making either a Pickleball or Harbour Terrace/ Firepit reservation, click on the day and time you would like to reserve and complete the form. You will receive an email confirmation and can see a complete list of your reservations by clicking on My Registrations in the Reservations dropdown menu. If you have any questions or need assistance with your online reservations, please contact Member Services at 843-686-8810 or memberservices@wexfordhiltonhead.com. PICKLEBALL RESERVATION PORTAL PICKLEBALL RESERVATION FORM
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Member Photo Gallery ETC CASINO NIGHT SUPER BOWL PARTY
SUBMIT YOUR PHOTOS
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HOLE IN ONE Congratulations to Mr. Jon Shaver for a hole in one on lucky #13!
Do you have amazing images that you would like to share? Submit your images by posting them to our Facebook or Instagram pages, or email them to info@wexfordhiltonhead.com.
Member Photo Gallery WEXFORD YACHT CLUB: DOCKTAILS OYSTER ROAST
VERO BEACH YACHT CLUB
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Members Ben and Traci Clark, David and Heidi Frost, and Mark and Midge Crist traveled by boat to the Vero Beach, where they enjoyed dinner at the Vero Beach Yacht Club.
MARCH 2022 Sunday
Monday
Tuesday
1
Women’s Bible Study (Clubhhouse) 10am Full Body Fusion (Clubhouse Lawn)
6
7
13
9am 3D Discussion (Harbour Center) 6:30pm Mahjong (Harbour Center)
14
9am 3D Discussion (Harbour Center) 6:30pm Mahjong (Harbour Center)
11am - 1pm St. Patrick’s Day Festival
20
21
VIM Golf Tournament 9am 3D Discussion (Harbour Center) 6:30pm Mahjong (Harbour Center)
Blessing of the Fleet
2 1pm Ladies Bridge (Clubhouse)
Women’s Bible Study (Clubhhouse) 10am Full Body Fusion (Clubhouse Lawn)
22
Women’s Bible Study (Clubhhouse) 10am Full Body Fusion (Clubhouse Lawn)
(Harbour Center) Women’s Bible Study 4pm Wexford/Long Cove (Clubhhouse) Pickleball Social 10am Full Body Fusion 6:30pm Mahjong (Clubhouse Lawn) (Harbour Center)
10am Yoga (Clubhouse) 5:30pm Member Happy Hour (Clubhouse)
10
(Clubhhouse) 10am Full Body Fusion (Clubhouse Lawn) 1pm Book Club (Clubhouse)
15
Thursday 3
8 Women’s Bible Study 9
28 9am 3D Discussion 29
27
Wednesday
1pm Ladies Bridge (Clubhouse)
16 1pm Ladies Bridge (Clubhouse)
23
Daufuskie Day Trip & Lunch (WYC) 1pm Ladies Bridge (Clubhouse)
30
9:30am WWGA Spring Opener
Friday 4
1pm Mahjong (Clubhouse) Burger Bar Night
11
1pm Mahjong (Clubhouse) 6:30pm Glow Golf Nine & Dine
10am Yoga (Clubhouse) 5:30pm Happy Hour 7-9pm Xglosive Tennis & Pickleball
17
18 8:30am Board of Directors Meeting 10am Yoga (Clubhouse) TaylorMade Demo Day 5:30pm St. Patrick’s Day Happy Hour (Clubhouse) 1pm Mahjong (Clubhouse) 24
10am Yoga (Clubhouse) 5:30pm Member Happy Hour (Clubhouse)
25
Saturday 5
12 Clubhouse & Pool Closure, All Day
19 Boat Inspections
26 1pm Mahjong (Clubhouse)
31 1pm Ladies Bridge (Clubhouse)
10am Yoga (Clubhouse) 5:30pm Member Happy Hour (Clubhouse)
APRIL 2022 Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
1
3
4
10
9am 3D Discussion (Harbour Center) 6:30pm Mahjong (Harbour Center)
11
9am 3D Discussion (Harbour Center) 6:30pm Mahjong (Harbour Center)
17 RBC Heritage Week 18 Easter Brunch
24 WWGA Ponte Vedra Trip
9am 3D Discussion (Harbour Center) 6:30pm Mahjong (Harbour Center)
25
WWGA Ponte Vedra Trip 9am 3D Discussion (Harbour Center) 6:30pm Mahjong (Harbour Center)
5
WWGA Daufuskie Trip Women’s Bible Study (Clubhhouse) 10am Full Body Fusion (Clubhouse Lawn) 5:00pm Docktails
12
1:00pm Book Club RBC Golf Outing Women’s Bible Study (Clubhhouse) 10am Full Body Fusion (Clubhouse Lawn)
19
Women’s Bible Study (Clubhhouse) 10am Full Body Fusion (Clubhouse Lawn)
26
WWGA Ponte Vedra Trip Women’s Bible Study (Clubhhouse) 10am Full Body Fusion (Clubhouse Lawn)
6
1pm Ladies Bridge (Clubhouse) Trivia Night
7
9 Hole Member Guest 10am Yoga (Clubhouse) 5:30pm Member Happy Hour (Clubhouse)
Spring Invitational 1pm Mahjong (Clubhouse)
8
Saturday 2 Spring Invitational
9 1pm Mahjong (Clubhouse)
13 RBC Heritage Week 14 RBC Heritage Week 15 RBC Heritage Week 16 RBC Heritage Week 1pm Ladies Bridge (Clubhouse)
20
1pm Ladies Bridge (Clubhouse) Harbour Seminar: Collision Regulations
27 1pm Ladies Bridge (Clubhouse)
10am Yoga (Clubhouse) 5:30pm Member Happy Hour (Clubhouse)
21
1pm Mahjong (Clubhouse)
22
10am Yoga (Clubhouse) 1pm Mahjong (Clubhouse) 5:30pm Member Happy Hour (Clubhouse) Neff’s Nasty Nine & Dine
28 10am Yoga (Clubhouse) 5:30pm Member Happy Hour (Clubhouse)
29
Club Championship 8:30am Board of Directors Meeting 1pm Mahjong (Clubhouse)
Egg Hunt
23
30 Club Championship
