]]> http://harvestgolf.com/girls-nite-out/feed/ 0 http://harvestgolf.com/cancellation-policy/?utm_source=rss&utm_medium=rss&utm_campaign=cancellation-policy http://harvestgolf.com/cancellation-policy/#comments Wed, 15 May 2013 19:51:29 +0000 Harvest Admin http://harvestgolf.com/?p=4001 Dear Harvest Members,

I am happy to report that our membership has re-grown in numbers for the 2013 season, assisting in further development in the social make-up of the golf club. Resulting in an increase of numbers for our Ladies and Senior Men’s Clubs and general membership participation.

The course is in great condition leading into the summer months, combined with the recently great weather and increased membership play,  the tee sheets have been filling up quickly. Most days are extremely busy, and we have been experiencing an increased number of no-shows and last minute cancellations. Please be reminded that our cancellation policy is a generous 24 hours of your booked tee time. This is to allow the golf shop time enough to re book each unused tee time and alleviate any possible cancellation fees. We’d like to call upon you to please be aware that it is the responsibility of each member to notify the golf shop, or cancel tee times online.

When making your booking you may be asked to provide the names of each golfer in your group. We have experienced in the past, fellow members’ names being used for booking purposes without their knowledge or consent, creating confusion among the golf shop, and first tee attendants. This resulting in a reduction in numbers and ultimately a cost opportunity to The Harvest Golf Club, and restricted access to tee times for your fellow members.

Respectfully yours,

Summer seems to be just around the corner, and Executive Chef Dan Werry will be launching our 2013 summer menu on Wednesday, May 22nd. Keeping some of our “old favorites” like The Harvest Burger, and Turkey Club, he has added some delicious new dishes to tantalize your taste-buds.

To name a few:

1. Salt Spring Island Mussels & Spot Prawns
2. Venison Carpaccio
3. Quinoa Salad
4. Tuna Club Sandwich
5. and a Juicy Duck Breast dish (click here to view full summer menu – effective May 22)

On the beverage side of things, I am currently working with a Wine Consultant to rebuild our wine list and bring in some exciting & enjoyable vintages. With the recent fire in our service area, the heat & soot have ruined all of the red wine that was stored in our cellar. Our main theme will be from regions of the West Coast, and I will be bringing in some imported bottles as well. Please bear with us for the next few weeks as the cellar is rebuilt so we may achieve proper storage conditions for the wines. We will have our full glass list available, as well as a few bottles from around the region until our cellar is finished.

Here’s to a great season, and I look forward to seeing you all soon.

Cheers!

Ryan Brown, Food & Beverage Manager

The Harvest Golf Club

Featuring Power 104 Kelowna’s Bob Mills

The Richardson Project can be heard every Monday morning at 8:20 on Power 104FM.

“It’s not about right and wrong.  It’s about right and left and high and low”. All golfers attempt to hit their ball accurately to their target. The key to successfully achieving this is to hold the club in a manner that allows the clubface to remain square so that the arms can swing the club freely while the body supports by provides rotation and balance. It’s important to be aware that all players find ways to compensate if their club face is not likely to be square at impact.

Picture 1

Beginning of lesson.  Bob tends to aim right which indicates that he hits left.

Picture 2

Left: Bob’s grip at the beginning of the lesson.  Notice how much of the back of his hand is facing the sky. If he rotates the back of his hand toward the target through impact, his ball will pull or hook to the left.

Right: Bob’s grip at the end of the lesson. The back of his left hand lines up more toward the target and he has much better control of the grip in the fingers of his right hand.

This improved grip will help  keep the club face square and allow him to make a tension free release through impact.

Picture 3

Left: Bob is “holding on” through impact in an effort to stop the ball from going left. The left elbow miving toward the sky in a classic “chicken wing” is an effect of his compensation. When he over corrects the ball goes right. As a result, his shots lack consistency and can miss in either direction.

Right: As Bob became more comfortable with having the club face more square, the tension in his hands, arms and shoulders started to relax.  Because his old compensations resulted in shots to the right, he soon learned to align his body more toward the target and release the club through impact.

With a little practice, Bob will be well on his way to straighter and longer shots and a much more consistent golf game.

It is our pleasure to cordially invite you to attend the 2013 Bandon Dunes Golf Excursion!

From November 3^rd to 7^th, members from the Kelowna Golf & Country Club, the Harvest Golf Club, Okanagan Golf Club and Gallaghers Canyon will be escorted by PGA of Canada Professionals Rob Anderson, Mark Lindsay and Chad Scott on a fun filled and memorable trip to the #1 ranked golf resort in the US!  Bandon Dunes Resort features four unique and highly acclaimed links style golf courses, located just north of the village of Bandon on Oregon’s rugged south coast. And new to the rotation this season is Ben Crenshaw and Bill Coore’s 13 hole short course, The Preserve! Please visit www.bandondunesgolf.com  for an overview of the resort and its features. In addition, a round at Chambers Bay, the 2015 US Open site in Tacoma, will also be in the rotation!

The standard cost for all golf and accommodations to Bandon is $1350 US per player. A limited number of room upgrades may be available for those who would prefer a private bedroom, taking the cost to approximately $1550 US. All participants are responsible for their own transportation to and from Bandon, Caddy Fees (optional), food and beverages.

Cost includes 3 nights at the Chrome Lake Lodge (Shared) and 5 Rounds of golf. 1 round at each of the 5 Bandon Courses! Golfing itinerary is as follows:

• Nov 5 – Bandon Dunes (18) & Bandon Trails (18)
• Nov 6 – Old MacDonald (18) & Bandon Preserve (13 hole Par 3 Course)
• Nov 7 – Pacific Dunes (18) 

Your spot for 2013 can be reserved via a C$500, non-refundable deposit paid by cash or cheque to your host Professional. The balance of fees will be collected by August 30^th at which time the booking becomes fully non-refundable. For more information or to guarantee your position please contact Head Professional Chad Scott as soon as possible. We look forward to hosting you at Bandon this fall!

Regards,

yield: 1 Litre

400 grams frozen cranberries

100 ml red wine

75 gram sugar

12.5 ml Dijon mustard

50 ml maple syrup

100 ml red wine vinegar

75 ml plain yogurt

200 ml canola oil

200 ml olive oil

To taste – salt and white pepper

Place the cranberries, red wine and sugar together in a medium size pot and bring to a simmer over medium heat for 6-7 minutes to break down cranberries, remove mix from heat and let cool completely. Combine all the ingredients together except for the oils, with a hand held stick mixer, slowly add the oil to the mix in a slow steady stream to emulsify the dressing. Season accordingly with salt and pepper.

I’m sure you’ll agree that the golf course opened for play in excellent shape this spring. In spite of the difficult climactic conditions we were faced with on April 9th & 10th, spring aeration was executed flawlessly.  After completing a wall to wall fertility program covering 165 acres (tees, fairways, approaches, greens and rough, to a cost of $15,000.00) the golf course is only days away from being in summer condition. At this time, we kindly request your support and help in keeping the course in good condition. We have noticed over time, a large percentage of all sand bottles provided on the power carts and pull carts, are being returned unused. Inside each bottle is a mixture of sand, mulch and fertilizer that assist in the re-growth of divots, and contributes to the overall visual presentation of the course.  Please be reminded that adjacent to the 10th tee box, there is a refill station where you can replenish the sand bottles for use on the back nine.  Also note that this mixture should only be used on tees, fairways, approaches, or the closely mowed areas of the golf course (bent grass areas), not in the bluegrass or rough areas. We will continue to introduce this aspect of our maintenance program to all Harvest guests to ensure their support with hopes of seeing more empty bottles returning to us at the completion of each round.

Respectfully yours,

Gilles Dufort

General Manager / Executive Professional

Reservations are recommended. Please call 250-862-3177 for more information or to reserve a table. Prices do not include wine.  Click here to view the menu.

“It’s not about right and wrong, it’s about right and left (and high and low)”

Part Two

In Part One of our instruction series, I discussed how the club face, more than any other factor, affects where the ball will go.  Subsequent to the last tip, I have had several Harvest members ask me how they can keep their club square when they swing.  The simple answer – grip the club in a manner that ensures a square club face.   

 In order to keep the face square – ensure that you place your hands on a the grip in a manner that ensures the back of your left hand and palm of your right hand line up with the club face.

In this picture, we can see that the player has a good grip of the club with his left hand.  The logo on his glove lines up toward the target.  His thumb is slightly right of centre on the top of the club shaft.  The back of the wrist is relatively flat and in line with the left forearm.

The issue facing this golfer, is the palm of his right hand is facing toward the sky and the grip is held too much in his palm.  As a result, he is very likely to close his club face through impact and will battle a pull or a hook unless he compensates by gripping tighter, pulling his hands through in front of the club head or bending his left elbow in a “chicken wing”.

In order to improve his right hand grip, I asked this player to hit a few chip shots with only his right hand on the club.  Immediately, and without being told how to hold the club, the player gripped the club more in his fingers and turned his palm more into alignment with the club face.  I snapped this photo and then showed him the difference between how he was holding the club and how he held it when doing the one hand drill.

I then asked him to try hitting one hand shots with his old grip.  Immediately, he told me that it felt less secure on the club and resulted in shots hit to the left.

This is a simple drill that any golfer can work on to improve their grip.  Often, golfers mention how uncomfortable a grip change can be.  Once people understand the relationship of the hands to the club face, the change is actually fairly easy to make and feels more natural.

Gripping the club in a manner that maintains a square club face is the most important fundamental a golfer can work on.  A club that is out of alignment requires compensation to hit the ball straight.

In part three we will discuss some common compensations players make and help make sense out of ball flight tendencies.