Cliff Notes MASTER April_May2015_24Pages

Cliff NotesApril | May 2015

Easter Brunch

swing into Spring with our famous

t a b l e o f c o n t e n t s

Letter From the GM a personal address from The Ledges General Manager, David Spivey

The 19th Holea word from our director of f&b as well as tasting notes of this issue’s specially handpicked selections of wine, whiskey & beer

Behind the Lineour executive chef opens up about his newest creative culinary projects going on in the kitchen

Snapshotsa photo gallery of fond memories from recentspecial events at The Ledges

The 411an in-depth two-month calendar brimming with details about all upcoming special events

On & Off the Courseget the skinny on all things golf and hear a word from our Superintendent

Steady Your Headlearn how to perfect your golf swing & stance with tips from one of our PGA Pros

Junior League Golf Brad Story lets you in on how this season will look for your junior

Martinis & Manuscriptsget all the info on this monthly club hosted by Ledges member Bob Westerfeldt

The Possibilitesfind out all the wonderful opportunities that await you at your Club

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Facebook: facebook.com/TheLedgesCountryClub | Website: www.theledges.com | Look for our Mobile App in the App Store Compiled & Edited by Elizabeth Oldacre, Director of Communications | cliFF Notes is printed

bimonthly by C & A Printing, 3609 Memorial Parkway, Huntsville, AL 35801 *All Staff Photos provided by Kerry Brooks Photography

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l e t t e r f r om t h eGENERAL MANAGER

Cliff Notes | 3

David Spivey, General Manger

We would like to publicly recognize and thank our committee members

who have helped guide us over the last 12 months and longer for some. Our

Golf Committee was instrumental in helping us get the cart turn a-rounds

for hole #4. They help guide us in making tournament format decisions and

providing feedback on course conditions and levels of service. The Members

of the Golf Committee are: AJ Albert, Randy Bailey, Zac Buckley, Luther

Corley, Larry Greer, Bill Holbrook, Tom Reidy, and Steve Whitman.

If you would like to sit on this committee, let me know, as we are always looking for a fresh perspec-

tive. We would particularly like to get some representation from the ladies.

Like the Golf Committee, the House Committee has been a valuable tool for us. The House Committee

helps guide us with our food & beverage offerings, social events, pool activities and needs, as well as

our fitness center needs. This committee has been extremely helpful in bringing a lot of the wine mak-

ers to The Ledges including the Wagner Family, Peju, Amizetta, Cain, and Silver Oak. This committee

also provides feedback on service levels and needs. The Members of the House Committee including

some who have just joined the group are: David Beddingfield, Ryan and Caroline Frame, Brian House,

Alex and Evanthia Pols, and Dusty and Suzanne Pritchett. This committee is also open to join if you

would like to help us improve the Club.

We hope you enjoyed the $60 in certificates that were mailed out in February. We greatly appreciate

our members, their families and their guests, and this was just a small token to let you know. We hope

to see you soon as spring is beautiful on the mountaintop.

We look forward to serving you.

f o o d & b e v e r a g e

A Word from our Director of Food & Beverage Harold Smith

4 April | May 2015

It is that time of year when The Ledges starts to really come alive. Golf is in full swing, the wedding season has begun, preparations are being made for the opening of the pool, and your entertainment is lined up for Thursday Night Live.We are fortunate this year to have your favorite entertainers return for another summer at The Ledges. Last year we added to the line - up:

Dawn Osborne Band“Microwave Dave” Gallaher

Saxophonist Shelly Williams of JuiceCarla Russell of Cozmic Mama

Bobby Taylor of JuiceSinger and Guitarist Jamie Hudson

Also returning are Christina Lynn, Dave “The Sinatra Guy” McConnell, Keith Taylor and Roberta Silva, and local favorite Alan Little. Please join us on Thursday evenings on the terrace for a great summer of music. Seating will be limited so reservations are highly encouraged!

If you haven’t been in recently, Chef Jeremy and his culinary team have redesigned our lunch and dinner menu with many unique choices. You can choose from elegant fine dining fare to the very casual. The dinner menu also features some very popular cocktail selections and wines by the glass.

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Mother’s Day BrunchSunday, May 10th 10:30am to 2:00pm

Seating Times: 10:30am | 11am | 11:30am | 12:30pm | 1pm | 1:30pm | 2pm

Adults (16+): $38.95++ | Teens (13-15): $25.95++Children (6-12): $13.95++ Complimentary to Children 5 & Under

Do something special for mom this year and bring her to the Club for the most delicious and varied buffet in town! This special event is always a

sell-out so be sure to book a table for your family far in advance. Cancellations without charge within 72 hours.

Menu HighlightsLoaded Baked Potato Soup

Tomato-Basil SoupDr. Pepper Glazed Ham

House Smoked Top Round with Onion JamLeg of Lamb with Mint-Yogurt Sauce

Mexican Corn Cakes with Warm Crab SaladRoasted Salmon with Hot Pepper Jelly

Mississippi Catfish with Geechee Gravy Spring Vegetable Benedict with Bearnaise

Fried Chicken Blackened Pork Loin with BBQ Peppers and Onions

Mac & Cheese | Creamed Peas

Southern Style Green Beans | Hashbrown Casserole

Bacon & Sausage | Fried Okra

Buttered Sweet Corn

steak nightt h e l e d g e s

Featured the !!**LAST!!*** Friday of every Month!!!

We’re switching it up! Come enjoy a classic Steakhouse Menu featuring great seafood selections every last Friday of the month! $5 Craft Cocktails and Select Whiskies avail-

able. Casual attire (including denim) always welcome in the Club Lounge and Gentlemen’s Lounge!

ENJOY 25% OFF OUR CELLAR SELECTION WINE LIST

Complimentary babysitting offered with your reservation. Call 256--.883.0860 to reserve a table!!

We are changing the way we do Brunch!

We will be featuring a rotating selection of a la carte offerings at no additional cost! Order what you’d like

from the kitchen as well as enjoy all items from the buffet for the same great price!

A la Carte Highlights (more to come!)

Braised Beef Crepe with Charred Tomato Salsa, Crème Fraiche, and Sunny Side Up Egg

Grit Bowl with Spicy Andouille, 6 Minute Egg, Aged Cheddar, Charred Scallion

Housemade Prosciutto Benedict with Tomato and Lemon Hollandaise


Featured Beer

Featured Wine

Featured Whiskeyl e d g e s

Cliff Notes | 7

STRANAHAN’S COLORADO WHISKEY 47% ABV | $10 PER 2oz. Stranahan’s distillery is an independently owned Colorado based distillery that produces a small batch whiskey which is aged only two years. It is the first legal Colorado distillery since the end of the prohibition era. Proprieter George Stranahan is the owner of Denver’s Flying Dog Brewery and started the distillery just a few years ago. Stranahan’s uses four different types of barley in their mash bill. The mash bill is borrowed from Scotch whiskey, not bourbon, but does have some bourbon DNA with the distilling process. It is aged in white oak barrels with a #4 char. Nose: Very unique. There are strong scents of coffee, oak, oatmeal, vanilla, and caramel. The coffee scent most likely comes from the roasted barley. Taste: Everything you smell is evident in the flavor profile. There is a sweet coffee flavor that’s probably the most distinctly “Shanahan’s” characteristic. But you also have a lot of sweet vanilla and caramel.

LUCAS & LEWELLEN CABERNET SAUVIGNON, VALLEY VIEW VINEYARD, SANTA BARBARA COUNTY, CA | 14% ABV | $10 GLASS | $38 BOTTLE Lucas & Lewellen is a Santa Barbara County winery that produces grapes from three vineyards in Santa Ynez Valley, Los Alamos Valley, and the Santa Maria Valley. Louis Lucas is a 3rd generation grape grower who met Superior Court Judge Royce Lewellen in 1975. Lewellen was a passionate wine enthu-siast with a vision for the future of the Santa Barbara County wine industry. Over the next 25 years the pair would develop the Lucas & Lewellan winery partnership which now produces many wines but is chiefly known for their Cabernet Sauvignon and Cabernet Franc. The L & L Cabernet that we are fea-turing is actually a Bordeaux blend of mainly Cabernet Sauvignon (83%) along with Merlot, Cabernet Franc, Petite Verdot, and Malbec. The wine is aged for 2 years in French oak barrels and has an alcohol content of 14%. Aromas of black currant with hints of violet, chocolate, Indian spices and oak lead to smooth cassis like flavors in an unforgettable finish. This is a medium bodied wine with a beautiful deep color. Every-one who has tried this Cabernet has been very pleased with it and I’m sure you will be too. It is available by the glass or bottle at the Club bar.

STRAIGHT TO ALE MONKEYNAUT IPA | 7.25% ABV | $7 PER 16oz. One of our draft beer staples is the Monkeynaut form local brewery Straight to Ale. They were one of the first, if not the first brewery’s in Huntsville. They are located on Leeman Ferry Road and have a tap room for tasting there many brews. The name “Monkeynaut” pays tribute to the primates who helped in pioneering manned space flight in the USA. The draft pours a beautiful coppery/amber color with a thick beige head. The nose gives off a very strong citrusy hops aroma with a good bit of pine, toffee and caramel. The taste is very well balanced. It’s sweet but not overly sweet from both the fruit notes and the malt. The aftertaste is bitterly hoppy, very clean and enjoyable. The mouthful is a medium body with a clean finish.

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with Executive Chef Jeremy Esterly

behind · T H E ·

line

8 April | May 2015

We have already had an amazing year so far and look forward to an even better rest of the year. We are excited to start what we hope will be an exciting series of dinners at the Club. Our house commit-tee has suggested that we do a “Foodie Night”. We will combine this idea with the progressive dinner concept to allow you to make new friends. We will prepare several unique and inspiring dishes and in between courses, members will change tables and seating arrangements. This allows everyone to mingle and get to know each other a little bit better. For the “foodie night” aspect of this dinner, we will be selecting some of our favorite chefs and restaurants. We will then execute our interpretations of some of their best dishes. This will be a fun and unique expe-rience that I think all members can enjoy.

I am thrilled that the reformatted dinner menu has been so well received. We continue to try and create dishes that can please any type of diner.

We are pleased to welcome Becky Vibbart as PM Sous Chef. Bringing her on board will help us round out our team and bring a fresh perspective to the kitchen.

Philip Oreh, Becky and myself are all truly passionate about food. The three of us will constantly strive to bring creative and delicious menu items to the menu. David Madisetty will be taking over the lunch menu. We will work together on creating one of the best lunch menus in town.

If any of you have any events or ideas that you would like to see at the club, please drop me a line. I, and my team, are truly invested in the success of your club. As I have said before, our success is solely dependent on our members. I look forward to any suggestions that you may have. See you soon!

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Cliff Notes | 9

SMOKED BACON RUB

ingredients 7 ounces smoked bacon

Scant 1/2 cup smoked Maldon sea salt

1/2 cup packed maple sugar or soft light brown sugar

Pinch of freshly ground black pepper

Pinch of hot smoked paprika

Pinch of freshly ground anise seed

instructions1 Heat the oven to 350°F. Get two heavy metal baking pans and two sheets of waxed paper ready.

2 Sandwich the bacon between the waxed paper sheets and the two pans and bake in the oven for

30 minutes, or until brown and crispy. Remove from the oven and lay the bacon on paper towels

to cool and dry out.

3 Use a mortar and pestle to grind the dry bacon to a fine powder with the remaining ingredients.

Spread out on a clean baking pan to dry further. When completely dry, grind once more and put into

airtight jars. Once a jar has been opened, use within 1 week.

Yield: 14 Ounces

Prep Time: 45 Minutes

Total time: 2 Hours

Required: -2 Rimmed Baking Sheets -Mortar & Pestle

ph o t o g a l l e r y

Super Bowl party

women’S wine night

Dining at the CluB

Ca lenDa rapril | may of events

a p r i l

2 SCotCh league taSting, 6:00pmJoin us for this popular monthly event and feel free to bring a friend! Normally meets the first Thursday of every month. $35++ per person

wine league Supper CluB, 6:30pmEnjoy a lovely dinner with wine pairings alongside fellow members and their guests. This gathering normally meets the first Friday of each month.

gooD FriDay “FiSh Fry”, 5:30pmJoin us the Friday before our big Easter Brunch for our own twist on a traditional Fish Fry! We will be offering specialty menu items in addition to our regular a la carte Dinner Menu selections. Details on page 22.

SaturDay a la Carte BreakFaSt, 8:00am to 10:30am

eaSter egg hunt & BreakFaSt, 9:00amBring the kids to meet the Easter Bunny and try their luck at the Easter Egg Hunt out on the lawn! Breakfast is served from 9:00am to 10:30am and the Easter Egg Hunt begins promptly at 10:45am. Don’t forget to bring your own basket!

eaSter BrunCh, 10:30am to 2:00pmCome celebrate Easter on the mountaintop with the most varied and delicious buffet in town! Stay tuned for more details to come! Adults (16+): $38.95++, Teens (13-15) $25.95++ Children (6-12) $13.95++, Complimentary to Children 5 & Under. Cancellations without charge within 72 hours.

women’S wine night, 6:00pmCalling all ladies! On the second Thursday of each month at 6:00pm we invite you for a night out, just for you! Open to ALL lady members and their guests! Enjoy a tasting of 3-4 wines paired beautifully with plated hors d’oeuvres. 25++ per person. Babysitting available with res-ervation.


BourBon taSting, 6:00pmJoin us for a tasting of three or more bourbons paired perfectly with delicious hors d’oeuvres. This gathering normally meets the third Thursday of every month. $35++ per person


Steak night, 5:30pm to 9:00pmWe’ve switched it up! Now featured every LAST Friday of the month. Come enjoy a classic Steakhouse Menu that also includes great seafood selections! $5 Craft Cocktails and Select Whiskies available. Casual attire (including denim) always welcome in the Club Lounge and Gentlemen’s Lounge! Enjoy 25% off our Cellar Selection Wine List and take advantage of complimentary babysitting offered with your reservation. LIVE Entertainment pro-vided by Jamie Hudson!


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b a b y s i t t i n g AVAILABLE

wine league Supper CluB, 6:30pm


CinCo De mayo tueSDay night Family BuFFet, 5:30pmJoin us for a specially themed buffet with a little Mexican twist! Same great buffet price for the whole family, and as always, all you can eat! Adults (13+) 15.95++, Children (6-12) $8.95++, Complimentary to Children 5 & Under.

SCotCh league taSting, 6:00pm


mother’S Day BrunCh, 10:30am to 2:00pmDo something special for mom this year and bring her to the Club for the most delicious and varied buffet in town! ! Adults (16+): $38.95++ Teens (13-15): $25.95++, Children (6-12): $13.95++, Complimentary to Children 5 & Under. RSVP by May 1. Cancellations without charge within 72 hours. Details on page 5.

women’S wine night, 6:00pm

wagner Family Dinner, 6:30pmWagner Family Wines showcases a collection of five different wines (including Caymus & Belle Glos) from premiere winegrowing regions in California that have a reputation for quality and consistency. Enjoy an expertly created five course menu featuring these unique vintages. 110++ per person. Details on page 18.

Thursday, Friday and Saturday evenings from 5:00pm to 9:00pm. Children ages 2-9 ONLY

(please no infants).

Children will enjoy movies and games in the Ladies Lounge and a dinner choice from our Children’s Menu.

Parents must be dining in the Club. Reservations

for this service are required and must be made BEFORE 3:00pm on the day of the dinner reservation. Special arrangements must be made for a reservation of 6 or more children.

$10 for one child, $15 for two children, $20 for 3 children (dinner choices priced separately).

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BourBon taSting, 6:00pm


memorial Day Cookout, 11:00am to 4:00pmdJ Steve Metz will be cranking out the tunes and there will be a variety of games for the kids. Adults (13+) $15.95++, Children (6-12) $9.95++, Complimentary for Kids 5 & Under.

Steak night, 5:30pm to 9:00pm


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g o l f h i g h l i g h t s

a worD From roB Clark DireCtor oF golF

opening Day golF tournament, april 11th, 9am Shotgun Start

Always a popular event and a tradition during Mas-ter’s week! Make your foursome or sign up individu-ally and we will pair you with a group. Each player will draw a partner from the Master’s Field and the two of you will play a modified stable-ford format. Cost will be $75 dollars per player and includes breakfast, lunch, drinks on course and a chance to win Golf Shop prize money.

Family golF tueSDayS, Starting april 14th

This year we have added to our set up and included holes 1 - 9, 17 and 18. These tees are designed to get the whole family playing golf together. It’s a short course and you can play as many or as few holes as you like. If you bring your family to play the short course and enjoy dinner afterwards at our Tuesday Night Buffet, we will waive all golf fees! We hope you will take advantage of spending some quality time with your family, enjoying a great meal and passing this great game of golf on to the next generation.

14 April | May 2015

This is such a great time of year for The Ledges and golf. Everything will be in bloom, The Masters starts soon and we kick off our golf season with our Open-ing Day event on Master’s Saturday. Even though our winter has been a cold one we are ready and in great shape to take care of your golfing needs. The new RXV Golf Cars are a big hit and a welcomed new addition. We know you will take pride in helping us handle them with care. We have already started our Golf Get Ready Classes and our Junior Golf Camps and leagues. There is something for everyone when it comes to golf at The Ledges. We hope you will take part in these upcoming events at your Club!

9 wine & Dine, Starting april 17th

We are excited about the potential for our couple’s events this year. Make plans to be at the club on these nights and enjoy 9 holes of golf with fellow members and a great meal after play. Cost per couple (member or guest) is $65 and includes cart, golf, prizes, drinks and dinner. We’d like to thank Laurie Anderson and Haley Henderson for co-chairing this year’s events! Scheduled Dates:May 15 | June 19 | July 24 | August 28College Theme Night: September 18

thurSDay night SkinS game Starting april 16th

Every Thursday a group will go out, play 9 holes and come back in for a little Thursday Night Live on the terrace! Format will be a net skins game using 50% of your handicap. Cost is $10 each week you play. If no skins win, the pot will carry over to the next week. We will keep a running total of money win-ners and the top 10 skin winners will play in an end of year horse race for additional prizes. Sign up as a single or a group and play anytime after 3pm. We will organize a scatter shot-gun start each Thursday at 5pm.

upComing eventS

upDateS From the CourSeJim howell, DireCtor oF golF CourSe operationS

Cliff Notes | 15

As I am writing this letter the temperatures outside are in the teens and the golf course is covered in ice. Condition make it difficult on the grounds staff since there is very little we can do on the course. The good news is spring is around the corner and I believe everyone will notice several improvements on the golf course and grounds.

This season the aerification of the greens was delayed due to the poor weather conditions. We were, however, able to complete the process and implemented the recovery program by applying amendments. This season we are inner seeding all the greens with a new bent-grass variety called T-1 developed by Jacklin Seed Co.

Over the past three years, we have conducted several growing studies in our nurseries and were very pleased with the color and heat tolerance of this new bent grass. This program is important to promote new growth for the turf canopy and to reduce disease and weather pressure.

This year our Superintendent’s Revenge Golf Tournament will be held on May 9th! Don’t forget to sign up for this fun event. There will be some changes to the setup to make the event enjoyable for everyone. See below for more details!

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Superintendent’s Revenge,Saturday, May 9th

SCRAMBLE FORMAT

An “A” player will be committed for each team

while everyone else will be randomly placed on

teams by computer as “B”, “C” and “D” players.

9am Shotgun Start | $95 per playerThis is a great opportunity to get to know and play with Jim Howell, our Superintendent, and the rest of our Senior Staff! Jim and his staff will have the course set up for an incredible challenge! The cost of this event will include cart, drinks on the course, lunch after play & Thursday Night Pairings Party (begins at 6:30pm, drinks by signature). Once teams are made we will offer Pari-Mutual betting.

After a winter layoff it seems it is more and more difficult to get our golf games back into the groove. Most of the time, while watching many of you play early season rounds and listening as you describe the highs and lows of said rounds, there seems to be a common denominator; control. How many golfers have said this after a round, “I hit a great drive on 18 and just yanked my second shot right off the mountain! “? A lot I’m sure. Let’s take a look at a common cause of these erratic shots: Moving your head.

It is one of the most common frustrations in most amateur golfers games. Think about it for a second. When you set up for a golf shot everything is preset as a position for you to try recreate at impact (plus hip turn). If you move your head from in any direction this changes where the bottom of the swing occurs thus changing where/how you will strike the ball. If your head moves toward the target on the downswing the bottom of the arc is behind the ball with a tendency to hit behind the ball with a slight pull. The oppo-site is true for your head moving away from the target in the downswing. The bottom of the swing arc is now in front of the ball with a tendency to hit it thin with a slight push. None of which is desirable for an approach shot. The solution is to minimize head movement in the golf swing. Many have heard that they should “keep your head down”. This is a misconception. Instead think of keeping your head still. Here is a drill to help.

Take your normal golf stance. Without moving your head, lay the club across your chest at shoulder height crossing your arms to secure the club. Next, while keeping your head steady slowly turn your front shoul-der under your chin or as close as you can (flexibility varies from person to person). Once you have turned as far as you can, reverse the movement and turn your back shoulder under your chin as described above. What this does is to simulate proper movement in the golf swing allowing you to feel a better position through out the motion. If you want even more feedback do this same drill with your head touching some-thing. Try it without a club against a wall. This tip will help you hit more solid shots with greater control, and if you use a wall it doubles as a great putting drill.

I look forward to seeing all out enjoying golf this season. Come see me if you ever need help with your game!

SteaDy your heaD For more Control

anDrew tomeS, pga proFeSSional

g o l f h i g h l i g h t s

16 April | May 2015

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This year is our second year to participate in the PGA Junior League golf program. Last year we saw tremendous success and we are looking forward to an even better year in 2015. Altogether, 18 dif-ferent juniors have participated in both our sum-mer or fall junior league programs. The programs have been so successful that a few of our juniors even went on to win the State Championship and made it to the Regionals in Atlanta, GA. Our goal this year is to grow the program into two different teams that will have 24 juniors total at The Ledges alone.

PracticesEach team is comprised of 12 juniors. These teams will start practicing twice a week in the month of April until matches start in May, when practices will be scheduled around matches. At practice, various things are taught such as rules of junior league, how to play a scramble, team work, short game, full swing, and most importantly FUN on the golf course. This program is designed to get junior golfers introduced to golf at a fun level then keep them interested enough to play this great game for a lifetime.

THE LEDGES OF HUNTSVILLEP GA j u n io r leagu e go l f tea m

MatchesMost matches this year will consist of 4 teams at each location to avoid long rounds and congested golf courses. The teams at each match will consist of 2 home teams and 2 visiting teams. There will be a beginning and an ending match with all teams at each match hosted at Hampton Cove’s short course.

The format of these matches will be 2-person nine hole scrambles. Four matches will be played simultaneously allowing 8 juniors to play at one time; since there are 12 juniors on each team, after every 3 holes you can substitute players in and out. Each junior will play a minimum of 3 holes during each match. There are 3 points available to win within each individual match to give a total of 12 points for the overall match. This year we will be competing in 7 total matches from May 2nd-July 23rd.

Registration is open until Tuesday, April 21st or until 24 juniors have filled both teams. This year’s cost will be $350 per junior which will include: practices, matches, jersey, hat, golf balls, bag tag, and end of the year banquet. If anyone is interested in participating or know of anyone who might be, please feel free to contact Brad Story at [email protected]

Reception | Samplings of the following:Belle Glos Rose, Mer Soleil Reserve Chardonnay, Conundrum Red, Caymus Special Selection, Conundrum White

1st CourseTuna Carpaccio, Marinated Melon, Miso, Toasted Hazelnut2013 Emmolo Sauvignon Blanc

2nd CoursePoached Lobster, Bruleed Foie Gras, Five Spice Blackberries, Watercress2013 Belle Glos Pinot Noir - Clark & Telephone

3rd CourseGrilled Duck Breast, Heirloom Polenta, Fig2011 Emmolo Merlot

4th CourseOven Roasted Ribeye, Bone Marrow, Smoked Potato,Black Garlic Vinaigrette, Herb Salad2012 40th Anniversary Napa Valley Cabernet

5th CourseGinger Cheesecake, Carrot Sorbet, Raisin Chutney

Friday, May 15th6:30pm | $110++ per person

Chuck Wagner and his children (pictured above) are proud to be continuing on a true Napa Valley family winemaking legacy that can be traced back over 150 years and eight generations. Chuck’s parents, Lorna Belle Glos and Charlie Wagner, were both born to families that helped shape Napa Valley’s wine industry in the late 1800’s and beyond, through their hard work, dedication, pioneering spirit and resilience in the face of adversity.

Today, Wagner Family Wines showcases a collection of five different wines from premiere winegrowing regions in California that have a reputation for quality and consistency.

featuring Caymus & Belle Glos

Wine Dinner

u p c om i n g e v e n t s

Bo ok CluB

Martinis & Manuscripts

Cliff Notes | 19

A change in schedule had the March 19th selection “The Girl in The Train,” by Paula Hawkins, brought to the Club by Kathryn Miller. Rachel takes the same commuter train every morning, stopping at a signal which allows her to observe a family scene. But things happen and change and the story ends with a Hitchcockian twist, which I’ll not reveal for those of you who have not read the book – you should have been at meeting!

Then on April 16th, Sally Upchurch will present “Guests on Earth,” by Lee Smith. This is a histori-cal novel in which the narrator, 13 year old Evalina Toussaint, is admitted to Highlands Hospital, a mental institution in Ashville, North Carolina. She is taken under the wing of the hospital’s most notable patient, Zelda Fitzgerald (who only appears incidentally). Evalina witnesses cas-cading events that lead up to the tragic fire of 1948 that killed 9 women, including Zel-da. This story reveals the early twentieth century’s antediluvian attitudes toward men-tal health and women’s independence where fact and fiction as well as art and madness are lumi-nously intertwined. This promises to be an inter-esting read as well as providing a range of topics for discussion.

For the May 21st meeting, we have another long running best seller from not too long ago, Bill

O’Reilly and Martin Dugard’s historical novel “Killing Lincoln,” which did happen long ago. Lauren Todd will present the book, which will probably evoke a great deal of discussion. “Killing Lincoln” is not a dissertation , but an engaging read that follows battles and events leading up to, and following, Lincoln’s assassination in Ford’s theater. The authors recount these dramatic events, tracking the timelines of events with re-spect to Lincoln’s death. This type presentation shows that history does not have to be boring, and the novel reader who hates non-fiction can discover how engaging and important history is and can be. This was the first of the best selling “Killing” books that O’Reilly has produced, and will not be the last. A richly illustrated companion book, “Lincoln’s Last Days,” was adapted by D.J. Zimmerman and is produced for younger readers. The second of the series, “Killing Kennedy’” was reviewed for the Club about two years ago, leaving the door open for members to review the remaining two books. If you are a Ledges’ member interested in joining the Martinis and Manuscripts Book Club and par-ticipating in our interesting and fun monthly book reviews, please contact Bob Westerfeldt at 256-534-1269 or [email protected] to answer any of your questions and to get your name on the list to receive notifications of the meetings and the books to be covered.

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20 April | May 2015

m emb e r s p o t l i g h t

THE POSSIBILITIES by House Committee Member, David Beddingfield

As part of the Ledges experience, we have all enjoyed special events such as themed dinners, participated in the clubs within the club, golfed at charity tourna-ments and attended a wedding reception or speaker’s luncheon. Recent activities have included Valentine’s Day dinner and sweetheart brunch, Robert Burns night and the Kendall Jackson wine dinner. I can personally attest to the fun had by all at the monthly bourbon tastings.

The opportunity to escape the high pressure daily grind of the world below is enhanced when you arrive at our club to a roaring fire, someone who calls you by name, your usual table and that familiar cocktail or favorite dish on the menu. Your club experience will be enhanced by your active participation so remember to make your suggestions and ideas known. This is especially true of our newer members. If you see an item in the newsletter that peaks your interest, par-ticipate! It’s the only way to make new friends of like mind. You’ll be so glad you did. Ask questions and do not be afraid to inform the staff that you do not know many of your fellow members. Trust me; they’ll be glad to introduce you around (usually to someone like me who will talk your ears off).

Let’s not forget that as members we have the oppor-tunity to create our own special occasions with the adept skills of the talented employees of the Ledges. You can make a birthday extra special with a deco-rated table at dinner complete with complimentary dessert and champagne. Your anniversary evening will be easier to schedule because of the Ledges babysit-ting services. Your office luncheon can be turned into an afternoon offsite with room for presentations and an evening cocktail mixer. Even if you are plan-ning a simple dinner out for two, you can choose a 5 or 7 course dinner with wine pairings to add extra panache. Let’s not forget Steak Night and Sunday Brunch! Chef Jeremy always has new creations up his sleeve. Another fun idea is to take an event you already enjoy and set up your own function for friends, family or colleagues such as hosting your own wine tasting, progressive dinner or holiday party.

The opportunities abound and you will definitely find more fun adventures at the club than you can find space on your calendar. So attend an event you’ve nev-er tried, meet new people, and savor gourmet offerings. Everyone is waiting for you to join!

A

Cliff Notes | 21

Memorial Day Cookout by the Pool

Monday, May 25th, 11:00aM to 4:00pM

Join us for a fun-filled, family-friendly afternoon by the pool as we celebrate and honor those who have given their lives in the service of our country. DJ Steve Metz will be

cranking out the tunes and there will be a variety of games for the kids!

Please call or email to let us know if you are coming!256-883-0860 | [email protected]

Adults (13+) $17.95++, Children (6-12) $9.95++, Free for Kids 5 & Under

MenuWatermelon Salad with Grilled Pickled Onion, Cherry Tomatoes, and Goat Cheese

Loaded Potato SaladRed Cabbage Slaw with Tart Apple and Buttermilk Dressing

Baby Back Ribs with Spicy Vinegar Sauce Smoked Pork Shoulder with Kansas City Style Sauce

Smoked Chicken with Moroccan Spice Rub

Three Cheese Macaroni and Cheese | Smoky Baked BeansGrilled Corn on the Cob with Tarragon Butter

For the Kids:Hamburger Sliders | Tiny Hot Dogs with Condiment Bar

Sweets:Cheerwine Pound Cake | Peach Parfaits | Maple-Sweet Corn Cupcakes

Variety of Frozen Treats

CinCode MayotueSDay night Family BuFFet

Tuesday, May 5, 5:30pM

men u high ligh tSCharred Poblano Gazpacho - Grilled Vegetable Salad with Lime-Cilantro Dressing - Garbanzo Bean Salad with Mango Dressing - Smoked Chicken with Mole

Verde - Chorizo Enchiladas with Queso Fresco and Red Chile Sauce - Tequila Marinated Skirt Steak with GrilledPickled Onions - Assorted Salsas and Hot Sauces - Smoky

Potatoes with Cumin, Lime and Chile - Mexican Street Corn - Red Rice

Adults: $15.95++ | Children (6-12) $8.95++ Free for Kids 5 & Under

Good Friday “FISH FRY”Join us the Friday before our big Easter Brunch for

our own twist on a traditional Fish Fry!

We will be offering the following menu items in addition to our regular a la carte Dinner Menu selections. Sides can be

substituted for any of those on the Dinner Menu.

Fried Catfishserved with hushpuppies, coleslaw and fries

Fried Fresh Caught Codserved with hushpuppies, coleslaw and fries

Fried (or Grilled) Shrimpserved with hushpuppies, coleslaw and fries

Grilled Wild Salmonserved with hushpuppies, coleslaw and fries

Join us in welcoming ourNEWEST MEMBERS

to the Club

Cliff Notes | 23

Rev. Julius & Shirley ScruggsRobert & Karen Mitchell

Dave & Sharon LakinShirley Clemons

Fran King

Matthew & Sara SchusterDr. Mike & Trisha CarterTate & Meredith HansomJulie & Bobby SmithDouglas & Linda Hale

Steve Gray

Dear Members,

I wanted you let you know that our Director of Golf, Rob Clark and I are both members of the PGA Ambassador Program.

The PGA Magazine Ambas-sador Program is designed to leverage the influence of The PGA Professional by personally familiarizing the appropriate PGA Professionals with specific destinations, individual resorts and golf courses. The primary goal of this program is to drive room nights and rounds of golf through the influence of the PGA Professional. FYI; There are only 700 PGA Ambassadors out of the 27,000 PGA Profession-als.

We have both traveled to various destinations throughout the world, and are able to help you with making the right contacts and giving advice that will make your trip memorable.

Please feel free to reach out to either of us to help with your travel needs.

Thank you,

Terry Wilbanks, Director of Membership & PGA [email protected] | 256-469-7755

POOL SPRING & SUMMER

HOURSOF OPERATION

The Turn will Open

APRIL 3rd10:00am to 5:00pm FRIDAY, SATURDAY & SUNDAY (ONLY)

The Pool will Open

MAY 22nd10:00am to 8:00pm TUESDAY - SUNDAY

STARTING MAY 22nd, LIFEGUARDS WILL BE ON DUTY & THE TURN WILL OPEN DURING THE WEEK & HAVE EXTENDED HOURS UNTIL 8pm.

Hours of operatioNtueSDayLunch Menu 11:00am-9:00pmFamily Night Buffet 5:30pm-9:00pm

weDneSDayLunch Menu 11:00am-7:00pm

thurSDayLunch Menu 11:00am-5:30pmDinner Menu 5:30pm-9:00pm

FriDayLunch Menu 11:00am-5:30pmDinner Menu 5:30pm-9:00pm

SaturDayBreakfast Menu 8:00am-11:00amLunch Menu 11:00am-5:30pmDinner Menu 5:30pm-9:00pm

SunDayChampagne Brunch 11:00am-2:00pmLunch Menu 11:00am-7:00pm

gentlemen’S lounge & CluB loungeTuesday 10:00am-9:00pmWednesday 10:00am-7:00pmThursday 10:00am-9:00pmFriday 10:00am-9:00pmSaturday 8:00am-9:00pmSunday 9:00am-5:00pm

golF CourSe & pro-Shop openTuesday-Friday 8:00am-DarkSaturday 8:00am-DarkSunday 8:00am-Dark

aDminiStrative oFFiCeSMonday-Friday 9:00am-5:00pm

FitneSS Center open Daily 24/7

turn openS april 310:00am to 5:00pmFriDay - SunDay

pool openS may 2210:00am to 8:00pmtueSDay - SunDay

CluB & CourSe CloSeD on monDayS

DireCtoryDaviD Spivey, General [email protected]: 256-509-5332

Jim auSley, Club [email protected]

leigh ann evanS, Club [email protected]

terry wilBankS, Director of [email protected]

harolD Smith,Director of Food & [email protected]

arlene Zanlunghi,Event [email protected]

eliZaBeth olDaCre,Director of [email protected]

roB Clark,Director of [email protected]: 256-883-4191

Jim howell, Golf Course [email protected]

For reServationS or general inquirieS Call 256-883-0860 or email uS at [email protected] leDgeS guarD houSe at 256-883-1901 or [email protected]

32 Castle Down DriveHuntsville, AL 35802www.theledges.com

Documents

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