oard of irectors - steelwood country club...life, even at its best, is not always smooth. every...
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STEELWOOD TIMES JANUARY/FEBRUARY 2013
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BOARD OF DIRECTORS
Will Newberry
President
Terry Chapman
Vice President
Tim Todd
Treasurer/Secretary
Bob Donnell
Don Kirby
Spence Monroe
Tommy Davies
31925 Steelwood Ridge Road
Loxley, AL 36551
Pro Shop
251.964.7165
Clubhouse Reservations
251.753.8994
Business Office
251.964.7157
www.steelwoodcc.com
Find us on Facebook.
2012 has been a successful year for the Club and we are looking forward to
2013. Over the past several weeks, the Administration Office has moved
upstairs behind the Clubhouse. We are in the process of moving the Fish
Camp to the space the Admin Office used to occupy. This is located to the
right of the Clubhouse. The Fish Camp move should be completed by the
second week of January. A boathouse that will hold our “Club boats”
should be completed in early spring. Additional parking spaces for fish
camp users are also under construction. We are confident that this move
will allow us to provide a higher level of service to our fishing members
and guests. If you have any questions or suggestions, please feel free to
contact me either by phone or email.
I would like to thank Beth Ruzic and Cathy Crosby for their help with the
Club’s event calendar. Please let me know if you have any suggestions or
ideas concerning events or activities you’d like to see at the Club. We will
take your ideas and suggestions to the Event Committee. As always, if you
have questions or concerns, feel free to call or email me.
A NOTE FROM SCOTT SMITH, DIRECTOR OF OPERATIONS
STEELWOOD TIMES JANUARY/FEBRUARY 2013
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Welcome New Members!
Paul & Maureen Babikow
Ronnie & Susan Brown
Judd & Sharon Conner
Bill & Gail Hamrick
Jim & Christy Harpole
Stephen & Mimi Johnson
Vincent & Kit Lursen
Wayne & Donna Mowe
CLUBHOUSE DRESS CODE:
Friday: no coats required in the Main
Dining Room or Lounge.
No shorts, jeans, or t-shirts.
Saturday: coats required only in the
Main Dining Room.
Sunday: casual
Lunch: shorts, jeans, and hunting attire
are acceptable.
Gentlemen: please remove your hats when
entering the Clubhouse.
A happy hello to everyone from the entire staff at the Clubhouse. We hope you had a
wonderful holiday season.
The service and kitchen staff at the Clubhouse are so thankful to our members for
their generosity and kindness during the holiday season. Thank you all.
As we begin the new year, we will continue to try and create a wine list that suits
every member’s needs. If you have any suggestions for a certain varietal or specific
brand, we will try our best to find and carry wines that you can enjoy with lunch or
dinner service. In February, we will add some new merlots and additional pinot noirs to our wine list. If you
get an extra moment to look over the list and let us know what you think, we will be glad to listen to your
comments and suggestions.
Here are a few more wine definitions for you to remember:
To Decant or Decanting a Wine: to pour wine from its original bottle into another container (a decanter)
(usually a glass object) to allow a wine to breathe. Also, at times a decanter may have a strainer to filter out
sediment from wines that are older in vintage.
Delicate: light texture and subtle flavors. A delicate wine should not be paired with highly flavored foods.
Dry: one of the more common wine definitions, a dry wine has little or no residual sugar left in it after
fermentation.
Earthy: more often used to describe a note of flavor or smell that resembles the earth, perhaps a specific
soil, mineral or rock that the vines may have grown in.
THE WINE CLOSET, A NOTE FROM DAYNA WANDREY
STEELWOOD TIMES JANUARY/FEBRUARY 2013
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Congratulations to the
winners of the 2012
tournament!
Knox McMurphy
Bonnie Bell
As we come to the closing of 2012 and move into 2013, I would like to say “thank you”
to all of you who use Dogwood Services for your different needs. I look forward to
continuing our relationship in the years to come.
Right now is the time to start cutting back all of the deciduous plant material that you
have around your properties. This includes: crepe myrtles, ornamental grasses, lantana
and anything else that requires pruning back for new growth in the spring. Upon completion, I would
recommend a pine straw application to all of your beds to help freshen up the appearance of your homes.
During the winter months we also concentrate on project work. If you have a project you would like to see
completed such as: lot clearing, tree pruning, pressure washing, window cleaning or any other
miscellaneous task, please contact us and let Dogwood assist you with your project.
If you have Christmas trees that you need to dispose of we will be happy to come get them for you! Give
me a call at (251) 747-1552 and let us know how we can assist you!
A NOTE FROM ADAM BARKER, DOGWOOD SERVICES SUPERINTENDENT
STEELWOOD TIMES JANUARY/FEBRUARY 2013
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Directions
Preheat the oven to 400 degrees F.
Spread a 1/2-inch thick layer of rock salt on a large baking sheet and across the bottoms of 2 large plates.
Set aside.
Fry the bacon until just crisp in a medium skillet over medium-high heat. Add the onions, salt, and cayenne
and cook, stirring for 2 minutes. Add the garlic and butter, and cook, stirring, for 2 minutes or until the
butter melts. Add the flour, and stirring slowly and constantly, cook for 2 minutes. Add the milk and wine
and stir to blend.
Reduce the heat to medium, then add the mushrooms and shrimp. Stir and fold to mix and cook until the
mixture is thick, 3 to 4 minutes. Add the Parmesan, lemon juice, green onions and parsley and stir to blend.
Remove from the heat, add the egg yolk, and blend well. Let cool to room temperature.
Arrange the reserved oyster shells on the prepared baking sheet. Put 1 oyster in each shell and top with
about 1 1/2 tablespoons of the sauce, spreading the sauce evenly out to the edges of the shell to completely
cover the oyster. (Alternatively, pipe the sauce over the oysters.) Bake until the sauce is lightly browned
and the oysters begin to curl around the edges, about 20 minutes.
Using tongs or a spatula, carefully transfer the hot shells to the salt-covered plates and serve immediately.
Ingredients
Rock salt, for baking
2 strips bacon, finely chopped
1/2 cup chopped yellow onions
1/4 teaspoon salt
1/8 teaspoon cayenne
1/2 teaspoon minced garlic
1 tablespoon unsalted butter
1 1/2 tablespoons all-purpose flour
1/2 cup whole milk
1/4 cup dry white wine
1/4 cup finely chopped white button mushrooms
1/4 pound medium-size shrimp, peeled, de-
veined and chopped
2 tablespoons finely grated Parmesan
2 teaspoons fresh lemon juice
2 tablespoons chopped green onions (green parts
only)
2 teaspoons finely chopped parsley leaves
1 large egg yolk, lightly beaten
1 dozen freshly shucked oysters, drained and
deeper bottom shell rinsed and reserved for
baking
CHEF’S CORNER WITH CHRIS MCELHANEY
Oysters Bienville
STEELWOOD TIMES JANUARY/FEBRUARY 2013
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November Winners:
Tom & Jane McMillan
December Winners:
John & Jessica McMillin
STEELWOOD TIMES JANUARY/FEBRUARY 2013
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I trust everyone had a terrific holiday season. Once again, we have been
unseasonably warm this year allowing us to maintain a little color this winter.
Although we are still green in places, we fortunately do not have to mow nearly as
much. This has allowed us to begin many of the regular winter projects that you
may have already noticed. To give you an update, we will be doing all the same
work that was completed last year along the lake banks and wetlands along with
some additional work on hole 18 and hole 2. Some of this work has been completed
but it is still an overall work in progress.
As usual, we will be devoting some time to our irrigation system this January. It is very important for us
to go through the entire system to ensure everything is working properly. In the coming months, we will
begin our landscape plant trimming to prepare them for the coming spring. This will include our
grasses, lantana, and some crepe myrtles.
We in the maintenance department would like to wish everyone a Happy New Year and we look
forward to seeing you out on the golf course in 2013.
A NOTE FROM CODY ALEXANDER, GOLF COURSE SUPERINTENDENT
A FEW WORDS FROM THE CHAPEL AT STEELWOOD
Well the year 2012 has passed and the Mayan prediction did not happen. A new year
has reset the clock and we know not what it will bring. My prayer for all of us is that
we will have good health and good fortune, however reality tells me that the road of
life, even at its best, is not always smooth.
Every year, big cities compile a list of “The 10 Worst Potholes”—those treacherous
pitfalls just waiting to knock front ends out of alignment and flatten tires, and
sometimes in extreme cases, even swallow a whole car. People on a course to get on with their lives, seem
to find more than their share of potholes. And potholes can cause problems.
But picture children in rubber boots, they have another name for potholes. They call them mud puddles.
Mud puddles are unexpected mysteries encountered on the road. How deep are they? How much splash
can they make? How many times can they be jumped in before they empty out? Potholes are a pain. Mud
puddles can be an adventure.
They are both holes in the road of life. Life is not just filled with pristine pools and clean water. Life is
filled with dirty pits and painful places. The only difference is whether we curse at them or splash our way
through them, trusting in the Providence of God. Our faith tells us that God can give us the courage and
strength to turn many potholes into mud puddles.
JLS+
STEELWOOD TIMES JANUARY/FEBRUARY 2013
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Struggling to control your driver? Don’t feel bad. Most golfers generally have a
hard time keeping their ball on their intended target
line. If you can miss your drives both left and right, then
this tip may just be for you. A common trait behind this
problem is that your hands, wrists, and forearms
become way too active in the takeaway. The hands will
initiate the club going back. The wrists do not set
properly and the forearms begin to roll over. This will
cause the club head to get laid off and go on an inside
path on the way back. Again, this is common because you are standing further
away from the ball when you’re using your driver than when you use any other
club. The further you stand away from the ball, the more likely your motion will
naturally be “flatter” or “shallow”.
There is, however, a simple solution to this problem. To prevent the inside path
motion, several plane shifts and a lot of excess body motion, (which can be
caused by this) we must simply take the hands out of the takeaway. To do this,
you will initiate the takeaway with the shoulders allowing the shoulders, arm,
hands, and club to begin moving at the same time. Second, the hands will hinge
upwards. If you watch the butt end of the grip, it will be pointing just in front of your right foot.
So, for more accurate drives, start first with more of a one-piece takeaway and then allow your hands to
hinge upwards—getting the club on the proper plane. Done correctly, the club will NOT be too steep. This
will help your overall rhythm, and sequencing with the driver.
A GOLF TIP FROM MATT RUSSELL, HEAD GOLF PROFESSIONAL
SAVE THE DATE
For the
Steelwood
Invitational
April 20-21
HOLE IN ONEHOLE IN ONEHOLE IN ONE
John Ruggiero ~ #17John Ruggiero ~ #17John Ruggiero ~ #17
Jim Harpole ~ #6Jim Harpole ~ #6Jim Harpole ~ #6
STEELWOOD TIMES JANUARY/FEBRUARY 2013
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STEELWOOD TIMES JANUARY/FEBRUARY 2013
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February 14 ~ Valentine’s Dinner
March 10 ~ Nine & Dine
March 14 ~ Clubhouse Open for Dinner
March 16 ~ Clubhouse Closed for Dinner
March 17 ~ St. Patrick’s Day Sunday Supper
March 30 ~ Bunny Brunch
March 31 ~ Easter Sunday Brunch
April 20-21 ~ Steelwood Invitational
STEELWOOD TIMES JANUARY/FEBRUARY 2013
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J a n u a r y 2 0 1 3
Sun Mon Tue Wed Thu Fri Sat
1
2
Noon Member
Game
3
CLUB
CLOSED
4
9 am Ladies
Game
Noon Member
Game
5
Noon Member
Game
6 7 BCS National
Championship
8
CLOSED
9
Noon Member
Game
10 11
9 am Ladies
Game
Noon Member
Game
12
Noon Member
Game
13 14 15
CLOSED
16
Noon Member
Game
17 18
9 am Ladies
Game
Noon Member
Game
19
Noon Member
Game
20 21 22
CLOSED
23
Noon Member
Game
24 25
9 am Ladies
Game
Noon Member
Game
26
Noon Member
Game
27 28 29
CLOSED
30
Noon Member
Game
31
Steelwood Lake Closed for Liming: January 7-13
Lake Closed
STEELWOOD TIMES JANUARY/FEBRUARY 2013
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F e b r u a r y 2 0 1 3
Sun Mon Tue Wed Thu Fri Sat
1
9 am Ladies
Game
Noon Member
Game
2
Noon Member
Game
3
SUPER BOWL
4 5
CLOSED
6
Noon Member
Game
7 8
9 am Ladies
Game
Noon Member
Game
9
Noon Member
Game
10 11 12
CLOSED
13
Noon Member
Game
14
Valentine’s
Dinner
15
9 am Ladies
Game
Noon Member
Game
16
Noon Member
Game
17 18 19
CLOSED
20
Noon Member
Game
21 22
9 am Ladies
Game
Noon Member
Game
23
Noon Member
Game
24 25 26
CLOSED
27
Noon Member
Game
28
Sunday, March 10
STEELWOOD TIMES JANUARY/FEBRUARY 2013
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DIRECTORY
Clubhouse Reservations: 251-753-8994
Recreational Reservations: 251-964-7165
Chris McElhaney
Chef
251-964-2026
Matt Russell
Head Golf Professional
251-232-1819
Chris Potter
Fish Camp Manager
251-964-7165
Cody Alexander
Golf Course Superintendent
251-421-8175
Scott Smith
Director of Operations
251-422-5813
Gail Watson
Finance Administrator
251-964-7157
Alex Calametti
Marketing Director
251-401-1351
Dayna Wandrey
Clubhouse Staff Manager
251-753-8994
Adam Barker
Dogwood Services
Superintendent
251-747-1552
Please note: The Administration Office
has moved. The new location is up the
stairs behind the Clubhouse. The Fish
Camp has also moved. The new location
for the Fish Camp is in the old
Administration Office next to the
Clubhouse. Please call 251.964.7157 if
you have any questions.
We wish everyone a Blessed New Year
filled with Hope, Happiness and Good
Health.
The Stewart Lodges at Steelwood have
captured nature’s charm and are an ideal
location for exclusive corporate retreats,
strategic planning meetings and get-
togethers. They are a destination to
experience an evening at the fire pit after a
day of meetings, a day out on the golf
course or just an afternoon sitting on one of
the porches.
Please give us a call to set up a time for you
to come see for yourself why our clients find
that the slower pace and serenity of The
Stewart Lodges stimulates simple and
meaningful pleasures.
(251) 602-1300