Pinnacle News September 2015
NEW MEMBER PROFILE
Bob English is a new member of the Pinnacle Club, a bronze sculptor, and an avid
golfer. Read his profile on page 4 and see more of his sculptures on page 5.
Club News
Golf News
Page 2
Pinnacle News
Golf Tip Of The Month Continued
Letter From
The GM/Pro
The fall is just about here
and it can’t get here
quick enough. The heat
can sometimes get overwhelming and keeping
the course wet can be a challenge. With all that
said, the course looks better than ever.
Norman and I have taken more classes with
NSN and Toro to be more efficient with our irrigation practices and we are both excited about
the progress and direction we are going with our
golf course.
We would also like the members to provide us
with any additional comments that can make
our course and club better. Please email me at
tlawson@pinnaclegolfclub.
Upcoming Events
Sept 26 & 27 Member Guest Tournament
Golf Tip Of The Month
Master Your Sand Play
Like any aspect of the game, improving
your bunker play takes practice. But practicing
the wrong technique will do little but further ingrain whatever mistakes you’re already making.
As a result, instead of getting better, you’ll
probably just get worse. The good news is, the
fundamentals of solid sand play are actually
pretty simple, and can be learned quickly provided you take the time to make certain your
setup and execution are correct.
The key to becoming confident in the
sand is to make your goals realistic. Pulling off
miracle shots that stop within gimme range
takes a tremendous amount of talent and expertise. Don’t get greedy trying to get the ball
close to the pin every time, at least initially.
Start by learning to get the ball on the green
consistently, with a chance to make a parsaving putt.
Continued Next Column
Standard Shot
Setup
To assume the proper position at address, be certain
the ball is located toward the front of your stance, near the left
heel. The face of the club should be open slightly, depending on
the depth of the bunker. The more height you want on the shot,
the more open the clubface must be. Position your feet fairly
wide apart to promote balance, and point them to the left of the
target with at least 75% of your body weight on the front foot.
Finally, grip down slightly on the shaft for enhanced
clubhead control, and work your feet into the sand until you feel
your footing is stable and secure.
Backswing
For the best results, take the club up quickly in the
backswing, which will promote a steep angle of attack. A wide
stance with the majority of weight on the front foot and a swing
with minimal rotation will promote this type of backswing. Be
certain to take the club up to the top with your arms, not by
cocking your wrists or turning your body. The length of the swing
should always be relatively full, even on short shots.
Impact
At impact, your weight should move even farther toward
the front foot while your knees continue to remain flexed. Contrary to what most recreational golfers believe, the club shouldn’t strike the ball from an outside-in swing path, but should instead come straight down the target line and then move left
immediately after impact. The clubhead should enter the sand
approximately two inches behind the ball and should pass
through the sand on a flat trajectory. This will displace enough
sand to throw the ball out of the bunker and onto the green.
Any attempt to scoop the ball out of the sand will most likely
result in a poor shot.
Finish
The length of the follow through should be shorter than
a full shot due to the lack of body rotation and the lack of release of the club through impact. The clubface should remain
fairly open into the finish to allow the ball to come out softly
and on the intended target line. Your arms should stay close to
your body, with the speed of the swing and its length, determining the distance the shot travels.
NEW CLUB MEMBERS
Anthony & Brianna Ellis
Steve & Monika Allen
Ryan & Crystal Sessions
Robert & Linda Lane
Robert & Melodie VanFarowe
Kenny & Glenda Sessions
Steven & Mary Ann Ward
Ron & Eileen Wood
Club News
Page 3
Pinnacle News
RESTAURANT NEWS by Billy Bonsal
Gruß to our Pinnacle members. The heat getting to you yet? We were glad to see some rain here and there
but it was a pretty hot month in August. The soft serve machine saw a good bit of business this past month. We
were very appreciative for the response and understanding for the slight schedule change for the “Steak by the
Ounce” feature night. Although we do not usually have a minimum attendance for dinner, we did foresee a better
attendance for moving it to Friday. We were astounded by the support and understanding. On a side note, with our
higher numbers for steak night versus regular dinner evenings I must stress to you that we are trying very hard to
accommodate the peak dinner times with our amount of guests but our small kitchen can only produce so much in
that amount of time. Our steak (char) grill is only 20 inches by 20 inches and can only hold up to 10 steaks at once
(not to mention seafood options). I believe that we are doing a fantastic job getting the food out as quickly as possible with a great standard as well. It is a good challenge to seat 20-30 people at once on any given day and feed
them at once from our cozy kitchen.
September begins our transition back to busier times. We will be winding down the summer with a great
cook out with great musical entertainment. We will be serving lunch until 3pm on Labor Day on the 7th. Our PWC
Fall Social takes place on Saturday the 19th and our theme is going to be very festive and fun. If weather is permitting, we will have this outside by the pool. Look for updates on this and our Member/Guest weekend as well.
We, here at the restaurant, appreciate all of the support you give us throughout the week and weekend. We
look forward to seeing you, hearing from you, and listening to your ideas. Prost!
RECIPE OF THE MONTH
Chicken Cordon Bleu
Ingredients:
Boneless/skinless chicken breasts (for your number of guests) 6-8ounces each
Grated gruyere or swiss cheese
Thin sliced prosciutto or smoked ham
Dried herbs du Provence
Salt & Black Pepper- to taste
2 cups AP flour
3 whole eggs
2 cups buttermilk
2 cups breadcrumbs (I use panko style but any type will do)
Procedure:
Using a sharp boning or filleting knife butterfly open the chicken breast and lay open. Covering the chicken breast
with cling film, using a kitchen mallet or heavy bottom pan pound the chicken firmly but gently until it is approximately ¼ inch thick all around. Season inside part of chicken with herbs and salt & pepper. Cover chicken with
ham and sprinkle cheese on top of ham. Roll chicken into a cigar shape and set aside. Repeat with remaining
chicken. Roll each chicken tightly in cling film and aluminum foil and refrigerate for 1-2 hours to firm shape. Beat
eggs and mix into buttermilk. In a pot of simmering water (180 degrees) place foiled chicken in water and poach
for approximately 10-12 minutes. Remove and set aside to cool to room temperature. Remove foil and cling film
from chicken and dust with AP flour. Dredge into egg and buttermilk mixture and pack breadcrumbs onto entire
chicken. Set aside and repeat with remaining chicken. In a deep fryer or large fry pan heat oil to 350 degrees.
Place breaded chicken into oil and cook until breadcrumbs are golden brown. Remove from oil and sprinkle salt &
pepper onto chicken. Let rest for 2-3 minutes and serve. Goes great with an herb cream sauce or mushroom gravy.
Page 4
Pinnacle News
Club & Community News
NEW MEMBER PROFILE - BOB ENGLISH
Pinnacle member, Bob English, is an avid golfer in the morning, and a bronze sculptor in
the afternoon at his home in Tool. He’s one of many baby boomers dedicating his retirement years to a life-long passion, one he chose to put on the back burner after being discharged from the Marines in 1974. As a family man, he opted to “eat” rather than become
“an artist.”
Pablo Picasso said, “The artist is a receptacle for emotions that come from all over the
place; from the sky, from the earth, from a scrap of paper, from a passing shape, from a
spider’s web.” The benchmark of a successful artist, no matter the genre, is to create a
work capable of evoking subtle passion from their audience. The goal is for that aha moment when the viewer recognizes how the art piece manifests itself within their own lives.
From capturing the poise, strength of will, and quietness of a ballerina on pointe to the grit
imbedded into a cowboy’s square jaw and the grime in the crown of his western hat, Bob
molds emotion and motion into his bronze figurative sculptures. Every piece begins with a
lump of clay and a story. When the story unfolds, the result is a slice of life in the form of a
three dimensional sculpture that brings words like joy, pride, desire, grace, and determination alive in his creations.
His one commissioned work came two years ago when the COO of the Dallas Stars hired
him to sculpt the Mike Modano Trophy, awarded annually to the Stars’ player who finishes
the regular season as the leading scorer. The piece weighs nearly two-hundred pounds
and stands from tip to base, six-feet tall. Needless to say, it is not a trophy to be hoisted in
the air by the exuberant recipient. Plans are in the works for it to be on display at the
American Airlines Center.
When asked what piece of advice he would give to anyone aspiring to follow his or her
dream at any age, he said, “Find a mentor.” He fears sculpture will become a lost art with
the onset of new technology, and would love to volunteer to share his knowledge with a
high school art class or any organization interested in learning his craft. As far as golfing
tips, he recommended razing number 16 (in jest I think) as one of his first experiences on
the hole was to launch a three wood into the Welch’s window.
A preview of his work is available at www.bobenglishsculpture.com or for a more extensive
collection, visit Gallery 211 in Athens, 211 North Palestine across from the Railroad Café.
Gallery hours are Thursday and Friday, 11:00 A.M. to 6:00 P.M. and Saturday, 9:00 A.M. to
5:00 P.M. Most of his creations are available in gypsum or bronze, and from idea to conclusion, the process takes about six months.
Bob English is proof that a dormant creative spark only needs a little kindling to launch
into a firestorm. The East Texas community is blessed to call him one of our own.
JoDee Neathery
See Pictures on Page 5
Club & Community News
Page 5
Pinnacle News
NEW MEMBER PROFILE CONTINUED - BOB ENGLISH
Club & Community News
Page 6
Pinnacle News
PWC GARAGE SALE NEWS
PWC SALE COMING SOON!
The Pinnacle Women’s Club annual sale is fast approaching! This sale is a charity fundraiser,
with all proceeds going to local charities and non-profit organizations.
Rebecca Brisendine, Co-Chair, said “We are thrilled to receive the large amount of furniture
donations this year! Our customers are going to find some great choices in the Home Décor
section!”
In addition to furniture, the sale will feature sections for men’s and ladies’ clothing and accessories, Kids Room, books, housewares, electronics, sporting gear, holiday décor and more.
“Last year, thanks to a great turnout of customers, we were able to make donations to 22 Cedar
Creek Lake Area organizations” said Sheri Green, Co-Chair. “We appreciate this support from
the community very much!”
The PWC Sale will be held in the Mabank Pavilion on Thursday, October 8 from 7am to 6pm
and on Friday, October 9 from 7am to 1pm.
Photo Caption: Janet Noblitt, Debbie Reeves,
Charlene Richard, Joanna Linder, Colleen
Hinckley, Bernie Quickel and Daryl Daniels
are shown sorting and hanging women’s
clothing at last year’s sale. They and others
have been working steadily all summer to
prepare a great sale for our devoted customers.
Club &Community News
Page 7
Pinnacle News
PINNACLE CHURCH NEWS
Pinnacle Church
A non-denominational Christian church without walls
September 2015
Pinnacle Church invites you to attend our services during June. We are a Christian Church
working together to serve God. Whatever your religious background you will find a community of similar interests. Non Pinnacle residents are welcome and encouraged also. Invite a
friend!
Worship Service – 9:30 AM Sundays in the Clubhouse.
Sep 6
Sep 13
Sep 20
Sep 27
Stephen Ger
Duane Miller
Duane Miller
Stephen Ger
Prayer Requests – if you have a prayer request please send to
[email protected]
Facebook – Pinnacle Church has a Facebook page. Please check it out and “Like” it
Visit www.pinnaclechurch.org to listen to all our previously recorded Sermons and bible
Studies.
September 2015
Sun
Mon
Tue
Wed
Thu
1
2
3
4
5
End of Summer
Party
Dining Room
11:00 am 3:00 pm
PWC Hosted
Happy Hour
Dining Room
11:00 am 9:00 pm
12
Closed
6
Dining Room
11:00 am 8:00 pm
Fri
7
8
9
10
11
Labor Day
Golf Course
Closed due to
Aerification
Happy Hour
Happy Hour
Dining Room
11:00 am 3:00 pm
Dining Room
11:00 am 3:00 pm
13
14
Closed
Closed
Dining Room
11:00 am 8:00 pm
PWC
Luncheon
11:00—1:00
Dining Room
1:00 pm 3:00 pm
15
16
17
20
21
Closed
22
Dining Room
11:00 am 8:00 pm
Dining Room
11:00 am 3:00 pm
23
24
Closed
Dining Room
11:00 am 3:00 pm
Dining Room
11:00 am 8:00 pm
27
28
29
Dining Room
11:00 am 3:00 pm
30
Closed
Dining Room
11:00 am 8:00 pm
Upcoming Events & Activities
Sept 25
Member Guest Alternate
Shot Tournament 6:00 pm
Sept 26 & 27 Member Guest Tournament
Sat
Dining Room
*7:30 am :00 pm
Dining Room
*7:30 am 6:00 pm
18
19
Happy Hour
PWC
Fall Social
Dining Room
11:00 am 9:00 pm
Dining Room
*7:30 am 3:00 pm
25
26
Member Guest
Wives Wine
Tasting
M/G Alt Shot
Dining Room
11:00 am 9:00 pm
Member
Guest
Tournament
& Dinner
Dining Room
*7:30 am 3:00 pm
*September
will be the
last month
for breakfast
and will
resume in the
Spring.
Member Guest
Tournament
Closed
Dining Room
11:00 am 9:00 pm
Closed
Dining Room
11:00 am 3:00 pm
Dining Room
11:00 am 3:00 pm
Page 8
Pinnacle News
Schedule of Club Activities
Sept 4
Sept 5
Sept 10
Sept 19
Sept 25
Sept 26
PWC Hosted Happy Hour
End of Summer Party
PWC Luncheon
PWC Fall Social
Member Guest Wives Wine
Tasting
Member Guest Dinner
PLEASE NOTE: The Phone and Hours Directory for the Club, Offices, Sales and HOA will be emailed separately. It
will be emailed anytime there are any changes. Please print and place it on your bulletin board or refrigerator
for your reference.