A note from your Executives
Stephen Powell
General Manager/COO
I just wanted to take a moment to say thank you.
The support we’ve seen—from Casino Night to the Take-and-Bake meals and everything in between—has truly meant a lot. It’s been great seeing everyone continue to show up, enjoy the club, and make the most of things during this time.
On the clubhouse, we’re continuing to make steady progress and moving forward through the next phases. There’s a lot happening behind the scenes, and our team is doing a great job keeping things moving in the right direction.
I also want to give a big thank you to Brett MacDonald for restoring our cart barns. He has put in a tremendous amount of time and resources, and it really shows. If you haven’t seen them recently, take a look—they look great and will match the new clubhouse.
I’m especially proud of our team right now. The effort they’ve put in—whether it’s the Take-and-Bakes, day-to-day service, or stepping up during construction—has been outstanding.
We’re excited to welcome Chris Lowry as our new Sous Chef. We’ll be featuring a specialty burger every Friday, and it’s definitely worth trying—especially the Lucky Duck sauce.
If you’re looking for something lighter, the Superfood Salad has become my go-to. We’ve also added more grab-and-go options for golfers, both hot and cold. The homemade protein balls from Janelle and Bri are one of my favorites.
As we head into the season, we are hiring across several areas of the club. If you know someone who would be a good fit, we’d love to connect.
Thank you again for your continued support. I’m proud of what our team is doing and excited about where we’re headed.
Jeremy Fann
Superintendent
As we head into the early part of the season, our crew has been focused on getting the course in great shape for the months ahead. Last week, we completed several pre-emergent applications around the greens and collars to stay ahead of weeds like crabgrass and goosegrass, along with fertilizing the greens to promote healthy growth.
We also continued irrigation work on holes #2, #10, and #14, and completed tree work on holes #4 and #9 to improve both playability and course aesthetics.
This week, we’ll continue tee work on hole #4, stay on top of spraying in the rough, and finish up irrigation repairs on holes #2 and #14 now that parts have come in.
As always, we appreciate everyone doing their part—repairing ball marks, filling divots, and helping us keep the course in great condition. We’re looking forward to a strong season out here.
Rob McGill
Head Golf Professional
We’ve got a few exciting things happening around the golf shop right now. Titleist is running their annual Pro V1 loyalty promotion, so if you’re thinking about stocking up for the season, now is a great time to do it—buy three dozen and receive one dozen free.
Due to the cold weather, we made the decision to cancel the St. Patrick’s Day Par 3 tournament, but we’re planning to bring it back on April 1st with an “April Fool’s St. Patty’s Day” event. We’ll still have the green beer flowing, and it should be a fun day for everyone.
I also want to take a moment to recognize Jesse Reavis as he moves on to pursue a new opportunity. Jesse has been a big part of the operation here, and we appreciate everything he’s done for the club. We wish him nothing but the best moving forward.
Looking forward to seeing everyone out at the course soon.
Below is a link to Pro V-1 Specials
Password: LOYALTY26