THE OFFICIAL NEWSLETTER OF THE BRIDGES AT RANCHO SANTA FE
FAMILY SPRING CARNIVAL
FAST APPROACHING
THE
COUNT
DOWN
CONTINUES
WELCOME TO OUR
NEWEST MEMBERS
Chef andrew dover featured in the ut
trC has many spring aCtivities planned
foods that Can paCk on the pounds
ways to avoid “blow-up holes”
tusCan kale salad reCipe from Chef
mark valin foCuses on rioja
getting to know US
MARCH 2013
Family Fun
AT THE BRIDGES
the family spring Carnival is quickly approaching and we are excited to welcome
the new season along with the new members that have recently joined our bridges’
family. for our new members (especially if you have children in your family) this is
one of the many “must attend” events at the Club.
Sean McCune I General Manager
naturally, the bridges is the place to be for golf, lifestyle and community, but is also
the place to be for families. the family spring Carnival is an afternoon packed with
fun from start to finish. the kids will enjoy arts & crafts, fun games / activities,
petting zoo, loads of treats, egg hunt with golden egg prizes, a kid friendly lunch
buffet plus a whole lot more. i encourage you to join in on the fun!
if you have a friend or family member that may be interested in becoming part
of our bridges’ family please let us know. our countdown continues and we are
focused on filling your Club with members just like you!
SHARE THE BRIDGES!
gordon Cooke
director
of membership
with just 19 golf member-
the following three events are a few of our most popular ones of the year
ships still available, we hope
that include both adults and kids. The Bridges Spring Food & Wine
to build on the last two years’
Festival: march 23; The Bridges Family Spring Carnival : march 30;
sales momentum by closing
The Bridges Cuatro de Mayo Fiesta on the Driving Range: may 4.
out the Club with a strong
we encourage you to examine your personal circle of influence and
field of compatible new
consider bringing a prospective member to one of our upcoming special
applicants. the key to get-
events. the weather is warming up and the flowers will be in bloom and
ting people to apply for membership at the bridges is to expose them to
there is no better place to be than at the bridges Club.
our incredible lifestyle. a great way of introducing friends and family to
the Club is to join us for one of our many upcoming Club events.
WELCOME TO OUR NEWEST MEMBERS
Mr. & Mrs. Jim & Linda Southern (National).
mr. southern is a founding director of pacific lake
partners, a private equity fund investing in small cap
buyouts using the search fund model. mr. southern holds
an mba from harvard business school. mrs. southern is
an avid golfer and currently is the Chair of the ladies golf
Committee at bald peak CC in melvin village, nh. they
have residences in wolfeboro, nh & boston, ma. they rent
jim & linda southern
Chris & toni taves
a cottage for the winter months in downtown rsf. please
welcome them to the bridges family.
Mr. & Mrs. Chris and Toni Taves (Golf).
Chris and his wife are from toronto, ontario, Canada and
bought a villa as a second home. Chris is a managing
director within the financial products group of bmo
Capital markets that focuses on derivatives and
structured products for institutional clients globally. Chris
has an mba from the richard ivey school of business at
ellie Cunningham
miChael & susan burkhart
university of western ontario, a math degree from
university of waterloo and is a Chartered accountant. toni is an elementary school teacher and dog lover. she also is a voracious reader
and loves nothing more than a great book. Chris and toni love the southern California weather and are looking forward to being involved
in the bridges Club. please welcome them to the bridges family.
Ms. Ellie Cunningham (Social). ms. Cunningham bought a villa in december 2012 and is excited to be a part of the bridges Club.
she attended and graduated from the university of massachusetts at amherst and obtained a b.a. in hotel, restaurant, and travel
administration. ms. Cunningham is a past president of the rancho santa fe Community Center's newcomers Club and a founding
member of friends of san pasqual academy. she has also always been very active in the tennis community and a long time member of
the rancho santa fe golf and tennis Club. please welcome her to the bridges family.
Mr. & Mrs. Michael and Susan Burkhart (National). mike is the older brother of bridges member keith burkhart and lives in tulsa, ok
full time and has a second home in la Quinta, Ca. mr. burkhart graduated from the university of oklahoma and worked in public
accounting. he then got into the oil & gas industry and worked for amoco, towner petroleum Company, sohio petroleum Company
and bp exploration until 1992. in january 1992, he joined brg petroleum Corporation, inc. until its eventual sale in june of 1998. after
the sale, he formed brg energy inc., with his brother keith and they sold that company in february 2005 to a major company in the oil
& gas industry. mr. burkhart and his wife susan enjoy golf and travel and their two grandchildren and are excited to be a part of the
bridges Club. please welcome them to the bridges family.
SWEET ON
chocolate
this is a story that was recently featured in the
san diego union tribune about our very own
Chef andrew. we are very proud and excited for
Chef andrew and his daughter Chloe!
Chef Andrew Dover’s passion for chocolate is
becoming a family affair.
The pastry chef at The Bridges club in Rancho
Santa Fe has begun teaching his 3-year-old
daughter, Chloe, the basics of working with chocolate. She can rattle off some of the world’s most
revered brands — Valrhona, Cacao Barry and
Callebaut.
If you ask what her favorite chocolate is, Chloe will
tell you “Pink Valrhona.” (Actually, Valrhona doesn’t have a pink variety, but she loves that color.)
Chloe also has learned the proper way to dip
strawberries and other fruits in chocolate. With her
dad at her side, advising and sometimes assisting,
Chloe demonstrated her technique, dipping ripe
berries into dark, white and, yes, pink chocolate.
So, if a 3-year-old can do it, the rest of us should be able to master it easily, right?
Well, maybe. Chloe is a precocious little girl, after all, and she has a topnotch mentor.
Since early 2011, Dover has been part of the culinary team at The Bridges,
an elite club ranked among the top 15 California golf venues by Golf Digest. In the sprawling Tuscan-style clubhouse, the cuisine gets a high priority, with 11 menus served in four dining facilities. And in the kitchen of
executive chef Chris Buffin, dessert is Andrew Dover’s domain.
But it’s in their home kitchen, with Chloe standing on a chair beside her
dad, that the chef has begun sharing his culinary knowledge with his
daughter.
Dover remembers his own father, a geneticist at the University of Colorado
Denver, showing him how to cook an egg when he was only about 7.
“He told me it was important to know how to cook, that it was a survival
skill,” says Dover. He started working at a bakery when he was 16.
“I wanted a BMX bike, and (his dad) suggested I get a job,” he says.
His formal education was at the Cooking and Hospitality Institute of
Chicago, an affiliate of Le Cordon Bleu. One of his early jobs was working
in the test kitchens of Nestlé, where he created chocolate desserts all day
long. Three of his desserts were marketed by Nestlé.
Later, while working at a Chicago restaurant, Dover began taking home
different kinds of chocolate so he could analyze them under the microscope. He thought that understanding chocolate on a molecular level
would give him better final results; he learned, for example, how to get
more shine on a chocolate coating.
Working at The Bridges, Dover can order the best ingredients for his creations. Since it’s a private club, repeat customers are a given. That only
raises the bar on expectations.
“These diners have palates that are very well trained,” he says.
Dover often asks Chloe and his wife, Jamie, to sample his new desserts.
While his wife is appreciative, he says Chloe can be one of his toughest
critics.
“You know right away whether she likes it,” he says with a smile. Nevertheless, Dover welcomes the critiques. It’s clear that working with chocolate is a labor of love. “That’s my favorite part of the job — coming to work
every day and playing with chocolate,” he says. With this early introduction to the culinary arts, is it possible Chloe will follow in her father’s footsteps? Only time will tell. “Right now, she’s saying she’s going to be a
surgeon,” says Dover.
Rioja
REGION IN
FAST FOCUS
located in north central spain, the his-
unique expression of rioja wine. most of the territory sub-
tory of rioja wine reflects a long and
jected to the rioja protected designation of origin is in the
varied winemaking tradition starting
la rioja region, even though their limits do not coincide
with the first phoenician settlers in 11th century bC. as with
exactly. rioja wines are normally a blend of various grape
mark valin
sommelier
many of europe's most well
varieties, and can be either
known wine regions, the
red (tinto), white (blanco) or
ancient romans founded
rosé (rosado). la rioja yields
many of the rioja vineyards.
250 million litres of wine an-
throughout the middle ages,
nually, of which 85% is red.
pilgrims to the shrine of
the harvest time for most
st. james at santiago de
rioja vineyards is septem-
Compostela passed through
ber–october with the north-
the region and carried back
ern rioja alta having the
with them the reputation of
latest harvest in late october.
wines from the area. the
among the tintos, the best-
phylloxera epidemic of the
known and most widely-
late 19th century was a major
used variety is tempranillo.
catalyst in the expansion and
other grapes used include
modernization of the rioja
garnacha tinta, graciano,
wine industry, with the
and mazuelo. a typical blend
devastation the french wine
will consist of approximately
industry both opening up the french wine market and
60% tempranillo and up to 20% garnacha, with much
bringing an influx of french investment into the region.
smaller proportions of mazuelo and graciano. each grape
today, together with sherry, rioja is the most internation-
adds a unique component to the wine with tempranillo
ally-recognized of all spanish wines.
contributing the main flavors and aging potential to the
the three principal regions of la rioja are rioja alavesa,
rioja alta and rioja baja with each area producing its own
wine; garnacha adding body and alcohol; mazuelo adding
seasoning flavors and graciano adding additional aromas.
Healthy Recipe with Loads of Flavor
Chris buffin executive Chef
Here is a delicious recipe to try at home that will certainly please all. It’s a great dish to add
to your healthy options. ENJOY!
TuSCaN KaLE SaLaD
PaRMESaN ViNaiGRETTE
ingredients
1 bag chopped tuscan or black kale (sold at trader
joes)
1 cup dried bing cherries or dried cranberries
1 cup croutons (store bought are just fine)
1 cup parmesan vinaigrette-recipe below
¼ cup shaved parmesan or pecorino cheese
¼ cup toasted pecans
2 small shallots chopped
2 meyer lemons juiced
1/2 cup grated
parmesan cheese
1 cup oil
salt and pepper to taste
Combine all ingredients in a blender and puree
until smooth, season with salt and pepper.
to finish the salad toss the kale with the dressing
then top the salad with cherries, parmesan cheese,
croutons and toasted pecans.
8
TOP
FOODS THAT WILL
PACK ON THE POUNDS
stacy ulrich- sports Centre personal trainer
how is your energy level on a daily basis? hectic schedules
also incredibly caloric. in fact, the standard bagel is the
and being on the go plays a large role in making the wrong
choices in what we consume. it is important to remember
caloric equivalent of four to five slices of junky white bread.
what is actually healthy to eat and what is unhealthy. i have
Breakfast Toaster Pastries. one of the absolute worst
breakfasts you could choose to start your day. they're made
listed some of the top foods to avoid and superfoods that
with white flour and tons of added sugars (and, not surpris-
should become part of our daily lives.
ingly, the fruit flavors have almost no real fruit). a two-pack
of toaster pastries can flood your system with almost ten
the top 8 foods that will pack on the pounds, zap energy,
and trigger inflammation are listed below. do your best to
banish these unhealthy foods from your diet or eat them on
teaspoons of sugar!
rare occasions.
Stick Margarine. most brands of stick margarine are loaded
dogs come from fat, and much of it is the unhealthy saturated type. regularly eating processed meats like hot dogs
with trans fat — the toxic fat that increases bad cholesterol,
lowers good cholesterol, promotes clotting and damages
blood vessels.
has been linked to increased risk of heart disease and colon
cancer. swap out your hot dogs for lean chicken or turkey
sausages — you get far less fat and more high-quality pro-
Soda. one hundred percent of the calories in regular soda
come from sugar or high-fructose corn syrup — that's why
tein.
it is known as "liquid candy." in fact, these empty liquid calories are largely responsible for fueling our nation's obesity
epidemic.
theaters pop their kernels in exorbitant quantities of coconut oil, which is more than 90 percent saturated fat (that's
the type of fat you should be trying to dramatically limit in
Whole milk. it’s loaded with saturated fat, the type of fat
that raises bad cholesterol levels, promotes inflammation,
your diet).
and may contribute to clogged arteries.
Bagels. starchy white bagels — and flavored varieties like
onion, garlic, poppy seed, and "everything" bagels — are
thick, dense crust. admittedly, it does taste great, but all that
excess dough jacks up the calorie and carb count in your pie
dramatically. factor in the fattening, whole-milk cheese and
made with refined wheat flour, which has been stripped of
the fiber and nutrients that give whole grains their health
benefits. that's bad enough, but my biggest issue with
bagels is that they're incredibly dense, which means they're
greasy meat toppings like sausage, pepperoni, and bacon,
and a two-slice serving could shock your system with about
1,300 calories and 24 grams of artery-clogging saturated fat
(more than an entire day's allowance).
Hot Dogs. up to 80 percent of the calories in regular hot
Movie-theater popcorn. it’s a calorie and fat disaster! most
Deep-Dish Pizza. the hallmark of deep-dish pizza is its
TRY ADDING THESE SUPER FOODS TO YOUR DIET
super foods, though there is no legal definition are
nutrient powerhouses that pack large doses of antioxidants, polyphenols, vitamins, and minerals. eating them
may reduce the risk of chronic disease and prolong life. i
eggs
tomato
prunes
walnuts
brussels sprouts
acai
bok choy
steel-cut oats
salmon
avocados
spinach
Canned pumpkin
Cauliflower
scallops
Collard greens
olives
brown rice
oysters
strawberries
lentils
bran flakes
kiwi
black beans
sunflower seeds
have listed them below. it is important to make these
part of our life and eliminate what our body doesn’t need.
sardines
asparagus
bananas
broccoli
sweet potatoes
flaxseed
greek yogurt
dried tart cherries
wheat germ
green & black tea
blackberries
mustard greens
grapes
soy milk
brazil nuts
blueberries
oranges
watercress
turkey breast
shiitake mushrooms
Golf News
RuLES SEMiNaR HERE iN MaRCH
on thursday, march 14 the bridges will host a
rules seminar. the professional staff is excited
to welcome back rob keller from the
southern California pga as the guest speaker.
steve wilson
mr. keller is the director of rules and Compedirector of golf
titions for the sCpga and has a vast amount
of knowledge in dealing with the rules of golf.
mr. keller will begin the presentation with some of the new rule
changes for 2013. then he will cover specific rules/situations that
many of you encounter on our course. the remainder of the seminar
will be open for a question and answer period where you will have an
opportunity to ask specific questions on some of the situations you
encounter during a round of golf. whether you have been playing
golf for years or just picking up the game, this is a great opportunity
for you to become more comfortable with the rules of golf and how
they’re applied. the presentation will be held thursday, march 14
from 5 to 7 pm in the men’s Card room. there is no charge for the
seminar. to reserve a spot please email the professional shop at
[email protected] or call the professional shop at
858-759-7204.
MaSTER’S WEEKEND!
in celebration with the annual turn to spring the professional staff
will again be hosting its own master’s weekend on saturday, april 13.
as the azaleas burst into bloom in augusta we will prepare the
bridges course with slick greens, “sunday at the masters” pin placements, and a fun format for everyone involved. the staff will create a
special format for the day along with our annual “amen Corner contest, and closest to the pin contests during this event. a themed
lunch along with a fun contest should make for a great “green jacket”
weekend. Come out to see if your team can become this year’s master’s Champion. special choose ups will be conducted for both men
and women. the women will begin their master’s event with an 8:15
shotgun and the men will start at 9 am. to sign up for these fun filled
events please call or stop by the professional shop.
TiP oF THE MoNTH
next time you’re browsing through the club’s website visit the golf
link “tip of the month” and there will most likely be video clip to help
your game. whether it’s bunker play, gaining distance off the tee,
iron play, or fitness there’s a video clip there to help. enjoy!
HERE’S HoW To WaTCH THE ViDEoS
.
.
.
.
.
log onto the private member website
http://members.thebridgesrsf.com
type in your username and password
Click on the golf link at the top of the home page
Click on the link training tips and videos
enjoy the lessons!
Ways to Avoid “Blow-up Holes”
beverly fergusson, lpga golf instructor
amatuer golfers tend to make decisions on
when i hear players discuss their round after play, i often hear
the golf course that lead to extra shots.
“i would have shot ___ if only i hadn’t had two “blow-up” holes!”
they often aim at the pin on their approach
was it because penalty shots were assessed for going into a water
shots, no matter what the consequences.
hazard, for losing a ball, 3 shots out of a bunker, or just poor ball
or they will try a shot that they haven’t practiced or learned. a
control for the entire hole?
golfer must be aware of and know their abilities for pulling off cer-
often times, “blow-up holes” occur because our preparation for the
tain shots and the “risk/reward” for shots. going for the pin, in most
shot was not consistent with when we are playing our best. making
cases, is not the wisest decision to make. it may lead to extra shots
a poor shot one time doesn’t mean you will make it again.
for the hole...even for the skilled player.
best adviCe for avoiding
a “blow-up hole”:
1. know your ability
2. know when to risk a shot and when to play safer
3. be clear on your intention for the shot
4. stay focused on what you want for the shot
5. be committed to your decision
6. assess what you learned from a poor shot
so that you can improve the next time.
when assessing why this “blow-up” occurred,
ask yourself these questions:
was i committed to the shot
i was going to make?
was i tense over the shot?
was i re-living history of a shot from
the last time i played?
Learn from your
answers to these
questions!
Remember...a “blow up
hole” doesn’t define you
was i distracted by negative thoughts?
as a golfer.
did i make the correct club selection,
had the correct shot preparation?
Always say to yourself
was i rushing?
“That’s not like me!”
did i make an incorrect decision for the shot?
after a poor shot:
Women’s Guest Day Kicks Off the Season
the 2013 women’s golf season kicked off in tremendous fashion
volved. as you make plans for your 2013 season circle the guest
with a great turnout for our first guest day of the year! the format was
days as can’t miss items. members may bring up to three guests for this
one best ball of the foursome with specialty contests on the course, such
event. for $55 each player enjoyed breakfast, golf, prizes, tee gifts and
as closest to the pins and a trivia game on the course. we also imple-
lunch, as well as great camaraderie with your fellow members. we thank
mented the playing from our red tees which enhanced the day for all
our members who participated for making this a very successful guest
the participants. all this made for an enjoyable day for everyone in-
day event and we congratulate the following teams on their wins.
Gross 1st Place- michelle johansen
Carolann Ceglar
terry landon
karen brannen
Net 2nd Place-
Net 3rd PlaceNet 1st Place-
paula bates
laura robbins
sandy hoyle
roz odmark
sandy hoyle, roz odmark, laura robbins, paula bates
michelle morris
sissy nasri
Carmen jack
karen green
joann weitzen
silvana michan
lisa levine
nancy browar
Closest to the pins#2- Carmen jack (guest of michelle morris) 5’4”
#8- jocelyn scott (guest of Cindy bloch) 14’4”
Carolann Ceglar, terry landon, karen brannon, michelle johansen
Tennis & Rec Centre Offers Fun Learning
spring is upon us and we have many great
the following fun recreation programs. enclosed is a copy of the
activities planned to celebrate the season,
spring recreation brochure which includes details and pricing
we hope you join us by saving the date for
for programs in march, april and may.
Beginning Floral Design with Lauren
jessica thorndike
recreation director
Jones from The Twisted Calla
(Floral designer at The Bridges)
Wednesday, March 27, 4:30-6:00p
this 1 ½ hour class will cover floral design basics and care. join us
for step by step instruction of how to create your very own easter,
passover or spring inspired centerpiece. all floral materials,
containers, and tools will be provided, along with a take home
booklet containing care instruction and information.
Centerpiece to include student’s choice of any of the following:
hydrangea, tulips, roses, hyacinth, daffodils, and other spring
Uncorked Art Event
flowers. learn techniques like bundling, looping grasses and curly
willow, clustering, and flower bending. learn trivia and tricks with
some of the featured flowers. price: $75 members. min. Class size:
10 students. registration deadline: friday, march 22.
Easter Egg Decorating. Friday, March 29, 5:00-7:00p
bring your friends and family to the tennis & rec Centre and let us
help you with the family tradition of easter egg dying. we will provide all the materials and instruction to make creative and festive
eggs! price: $15 members / $20 guests (includes pizza dinner).
min. Class size: 4. registration deadline: wednesday, march 26.
Top Image: Suzanne Steifler, Austin Drawdy, Natalie Yount, Sue Drawdy,
Elise Walderman, Spencer Ricci, Amy Ricci, Nina Smoley, Dawn Frasier,
Jill Dempsey. Lower Image (left): Dawn Frasier.
Lower Image (right): Elise Walderman, Suzanne Stiefler
On the Courts
sara stablein
tennis director
february was a great month on the courts. the
my personal opinion is that the best action falls the first week and week-
activity level has been way up all the way
end. the finals are certainly exciting, but you limit the number of play-
around; from league play to open play to clinic
ers/matches you can enjoy. if you are interested in more information
attendance. let’s keep the momentum moving
please contact me directly.
and with that march will come in like a lion!
we couldn’t leave out an opportunity to have a blarney blast on
march 8th brought the ladies member-guest
st. patty’s day so we will have a ‘green’ mixer on march 15 at 5:30 p.m.!
and boutique shopping experience. ladies,
all things green, including your attire, will decorate the courts and
you and your guest will be treated to a morning of fun. the day will start
courtside. this is a fun and social mixer with little pressure. Come on
off with a mimosa to welcome you and you will be placed in a flight for
out and swing the racquet for a couple of hours and then enjoy some
your round-robin. each participant received a favor. after play, a lovely
fine irish fare, and of course, who could forget the green beer? ladies
brunch was served followed by a mini boutique shopping experience.
the month of march brings us an opportunity to travel to palm springs
for the ‘mini us open’ in the desert; the bnp paribas open! the tourna-
night out will be held on thursday, march 21 at 5:30 p.m. you are
welcome to invite a guest to this social round-robin event. we will play
three rounds of tennis before enjoying a nice dinner courtside.
ment begins on march 4 and runs through march 17. this is a great
as always, your suggestions are welcome and encouraged. if there is a
chance to see the best of the best compete right in front of you. both
program or class you would like to see, please just ask. private lessons
men and women play in this two-week tournament in one of the best
and clinics are always available. racquet re-stringing is offered on a 24-
venues in the world. the Club is able to secure tickets on your behalf
hour turn-around so if your racquet doesn’t have the ‘pop’ you’re looking
and we can help you plan your stay, whether it’s for a day or a weekend.
for; it might be time for new strings. see you out on the courts!
Getting to Know Us...
we would like to dedicate a portion of the monthly newsletter to our staff
members that work at the bridges. we hope that these brief biographies
will help you learn a little more about the ladies and gentlemen that
dedicate themselves to bringing you the best and most personal service
possible. this month we would like to tell you a little about shantel
nemecek, player’s assistant and jessica thorndike, recreation director.
Shantel Nemecek was born in small town
in western nebraska called ogallala.
as a child, she was introduced to athletics
and this grew into a passion for her.
at the age of 14, her family decided to build
a golf course nestled near lake
mcConaughy in nebraska. this family
operation solidified her love of golf.
throughout high school, she was able to
learn about the golf industry through
the course, and when she moved to
California at age 18 to be closer to her
shantel & mr. douglas
sister, golf was in the back of her mind.
member-employee
at age 23, shantel decided to make golf her
tournament
career and entered the golf academy
of america. there she strived to be the best
and excelled by finishing this program quickly to become an lpga Class
a professional in 2012. shantel began working at the bridges in may
of 2008 as a member of the outside services team. she learned
a great deal in this position, and was excited when she was promoted
to be the player’s assistant. through her time at this position she has truly
gotten to know the membership. in addition, shantel has been
able to work with the ladies through our ladies Choose up and poker
night. she hopes to further her career in golf and she looks forward to
exceeding your expectations in every way possible.
Black Tailed Deer
jessica thorndike enjoying the great outdoors
Jessica Thorndike is often asked, how did you choose a career in
recreation management? her career in recreation began many years ago;
in 1997 to be exact. she was playing golf in a pro am and the pro she was
paired with starting asking her about her future. she had been a girl scout
for all her life and loved the outdoors and adventure sports, so at the time,
she thought she wanted to be park ranger. the pro told her she should
check out northern arizona university (nau) because they had a great
forestry program. that november, she visited nau and fell in love. she
started in the fall of 1998. at the first meeting with her advisor, he asked
“do you want to count people? or trees?” “people!” she said and thus she
was declared a parks and recreation major. during her four years she dove
in head first, soaking up any experience she could get. she worked
on-campus at nau outdoors leading hiking trips and overseeing gear
rental. jessica became a Challenge Course instructor, a snowboard
instructor and president of the parks and rec Club. she loved playing
outdoors and meeting new people. her professional experience grew
when she took a position at forest highlands golf Club, where creativity
was unlimited. “i could plan and implement any new idea i had” jessica
noted. she found that she loved watching people experience something
new, families playing together and the unforeseen benefit of building a
sense of community. “i’m lucky to have found an opportunity like this again
and truly enjoy each day bringing new programs and experiences to the
bridges membership. recreation truly is my passion in my life! “
mike hathaway i grounds superintendent
a buck and a doe were seen below the 10th bridge enjoying their
native habitat. these blacktail deer are a species of mule deer. our
present “in-house” population exceeds 25 animals.
the abundance of these animals poses challenges for our grounds
staff, as you might imagine. the fact that their daily menu consists
of a sampling of all that is most succulent and colorful in and around
the clubhouse gardens; from newly sprouting rose buds to just about
all other flowering plants that are in bloom.
due to prior vineyard losses we have protected our vines from being
raided year over year with an electric fence. they don’t vindictively
decide to eat every blooming plant, but they know our gardens
consistently provide juicy morsels so they return again and again,
teaching their “newborns” the same habits. speaking of newborns
you may have already seen two new fawn in and around 1 & 18.
please use caution when operating your golf cart near these
newborns.
they are wary creatures, but once comfortable in our surrounds,
they can and do become bold.
photos by shay blechynden
GROUNDS MAINTENANCE NEWS
during our latest monthly meeting we had a few
Bunker Maintenance. please enter and leave bunkers at the
comments from the pro shop regarding
proper location. entering and leaving a bunker in the proper
incidences involving near misses with golf balls.
manner should be as important as how you play the shot itself.
it’s an important issue and one that needs to be
a low point, where the surface is comparatively level, is the best
discussed. one comment offered was, “if a mem-
place to enter and leave the bunker, even if it means taking a few
ber yelled “FORE!” when the ball was close, the
more steps in the sand. many golfers usually take the shortest
player in question might move into the line of flight and be hit.”
route in and out of bunkers, often climbing down and back up a
another comment was, “sometimes it’s hard to tell how close the
considerable slope of sand. this is certain to chew up the sand
ball is.” i’ll counter those comments by simply saying that if i’m
and make it difficult to smooth properly. and even more
the player in question, give me a chance to turn my back and
important it creates an issue for the golfers behind you. this
cover my head every time. golf course safety is the responsibility
practice may also tear down the turf on the edge of the bunker.
of each member and every player. the staff is cautioned to be
by entering and leaving a bunker properly, you facilitate trap
constantly on the alert for golfers. however, it is important that
maintenance and help improve conditions for players to follow.
we are aware of maintenance personnel and take the necessary
all efforts are being made to eliminate some unfamiliar fried egg
precautions to protect ourselves and avoid injury. let’s make it
lies (see below). summer months are always more challenging
fashionable to once again yell “FORE!” loud and clear!
due to the fact our sand dries quicker!
Litter. recently it has been observed that there is a marked
Some tips to help you scramble out of a fried egg lie. fried
increase in litter on the golf course consisting of cigar butts, paper
eggs, they’re okay for breakfast, but no golfer wants a steady
cups, empty plastic bottles and similar items. below ground
diet of them on the course.
receptacles have been placed in convenient locations to take care
summer, when the sand is soft and dry. the ball is like a tiny
of this problem. also please consider placing used water bottles
meteor falling from the sky, landing in the bunker and forming a
back into the coolers that are provided on carts. everyone’s efforts
crater of sand that hides almost half of it beneath the surface. this
are needed to help maintain the beauty of our course & grounds.
lie scares a lot of golfers, but it shouldn’t. rest assured by playing
Greens. please take care of your greens. we are all proud when
it like a normal greenside bunker shot, with a few set up changes,
we hit a high shot and it lands right on the green. unfortunately,
you can beat the egg.
mike hathaway
grounds
superintendent
there are too many members and guests that don’t follow up that
great shot by repairing the ball mark that great shot created.
a properly repaired ball mark will heal in 24 hours. we are all
aware of the result of an unrepaired or improperly repaired ball
mark.
please take the time to study the illustration below and do your
part to keep our greens in championship condition. if you have
any questions as to the procedure, the pro shop staff will be
happy to answer any questions.
The Proper
Way to
Repair a
Ball Mark
they tend to show up in
March 2013
s m t w t
f
s
1 2
3 4 5 6 7 8 9
10 11 12 13 14 15 16
17 18 19 20 21 22 23
24 25 26 27 28 29 30
31
bridges Cup golf matches
10
daylight saving time begins
sunday
15-17 fri-sun
bridges Cup golf matches
16
saturday st. patrick’s day
special happy hour
17
sunday
23
saturday food & wine festival
24
sunday
25
monday passover begins
30
saturday family spring Carnival
31
sunday
f
s
1 2 3 4 5 6
7 8 9 10 11 12 13
parent-jr. tennis tournament
easter brunch
2
13
tuesday passover ends
saturday - masters weekend
- special men’s Choose-up
- special women’s Choose-up
18
thursday women’s guest day
20
saturday spring tennis mixer
26-27 fri-sat
Bell Tower Challenge
Men’s Member-Member
Tournament Match Play
29
monday
green aerification
30
tuesday
green aerification
Course & Clubhouse Closed
sports Centre and trC open
14 15 16 17 18 19 20
21 22 23 24 25 26 27
28 29 30
The Bridges
at ranCho santa fe
CLUBHOUSE
858-759-7200 / FAX: 858-759-7201
http://members.thebridgesrsf.com
Sean McCune
General Manager
st. patrick’s day
april
April 2013
s m t w t
March
8-9 fri-sat
BiRD WaTCH aT THE BRiDGES
mallards / pied billed grebe
green heron / great blue heron
american Coot / belted kingfisher
double Crested Cormorant / snowy egret
american widgeon duck / ruddy duck
Cinnamon teal / redhead duck
hooded merganser
GOLF SHOP
858-759-7204 / FAX: 858-759-7216
Steve Wilson
Director of Golf
Rick Peters
Head Golf Professional
SECURITY OFFICE
858-759-7208 / FAX: 858-756-7218
Willie Pilcher
Director of Security
SPORTS CENTRE
858-759-6075 / FAX: 858-759-8195
Eric Martin
Sports Centre & Spa Director
TENNIS & REC CENTRE
858-759-7210
Jessica Thorndike
Recreation Director
Sara Stablein
Tennis Director
858-759-7211
GOLF COURSE OPERATIONS &
COMMUNITY DEVELOPMENT
858-759-3600 / FAX: 858-759-3606
Ken Ayers
Development Director
Mike Hathaway
Superintendent of Grounds
MEMBERSHIP & HOME SALES
858-756-8700
Bob Jackson
Director of Real Estate Sales
Gordon Cooke
Director of Membership Development
& Real Estate Sales Agent
hours of operation
Breakfast
Service
Lunch
Service
tuesday
tuesday
through
through
sunday
sunday
8:00 a.m.
11:00 a.m.
to 11:00 a.m. to 3:00 p.m.
Dinner Service
The Grille
wednesday
through
sunday
5:00 p.m.
to 9:00 p.m.
Sunday Burger
Night last
seating at 8 pm
Wine Loft
Fine
Dining
Thursday
Wine
Tasting
thursday
through
saturday
5:00 p.m.
to
9:00 p.m.
5:00 p.m.
to
7:00 p.m.
Happy
Hour
friday
5:00 p.m.
to
7:00 p.m.
Lounge
Menu
wednesday
through
sunday
3:00 p.m.
to close
hours of operation
Poolside Cafe
Breakfast:
tue-sun
8 to 11 a.m
Lunch:
tue-sun
11a.m. to 4 p.m
Dinner:
thur-sat
5 to 8 p.m
Tennis & Rec Centre
monday - sunday
8 a.m. - 7 p.m.
Courtside Cafe
monday - sunday
11 a.m. - 4 p.m.