Happenings

VOL QUARTERLY PUBLICATION

11 Fall 2019

THE FOOD ISSUE HAIG POINT | FALL HAPPENINGS

Happenings from the Chief

It was another beautiful Haig Point summer. Our community We are happy to report that Haig Point is having another celebrated the summer holidays with bands, parties, and successful year and that we expect to finish the year on tournaments. We enjoyed the sun, sand and water. Family budget. Haig Point’s number of single family home sales is memories were made at weddings and . We were up 25% compared to the same period in 2018. Year-to- date, even spared major damage from Hurricane Dorian. Premier Properties by Haig Point, our Club-owned real estate company, has a total sales volume is $10.01 million with an additional $2.86 million under contract. We have sold 6 As you may know, our community is not just a fantastic place to National Memberships with several more pending. live – it is great place to work! Haig Point Club and Community was awarded The 41st Best Place to Work in . We are proud that from over a thousand applicants, we are the This fall is busy with Haig Point’s annual golf tournaments. only hospitality company to be listed within the Top 100. The The Mixed Invitational Tournament will be held October criteria for the award included employee opinions, benefits 3rd through October 5th. The Club Championships will be packages, and working conditions. October 19th and 20th. The Signature Course will be closed

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for overseeding October 21th through November 4th to 10th “Art Sale and Fine Wine & Rare Spirits Auction.” Watch for prepare our amazing golf course for excellent playing The Monte Carlo Casino Night coming in February 2020. conditions in the cool season. The Annual Haig Point Pro- This issue of the Happenings Magazine features our Food and Am will be November 11th-13th. I encourage you to play Beverage Department. At Haig Point we have some of the and enjoy the premier Haig Point golf experience. finest dining experiences available in the Lowcountry. From our traditional Labor Day Lobster Boil to the newly created Calibogue Club menu, we have options suited to everyone in the family. In the last Happenings, I introduced The Haig Point Come enjoy our venues and our fabulous new culinary delights. Foundation. They have since received their 501c(3) tax exemption status from the IRS. The Foundation has Thank you for making this already raised almost $40,000 from Founding Member contributions and the inaugural golf tournament. Please a great Haig Point Summer. continue to support their initiatives by attending the I look forward to seeing you October 18th-20th Vibes & Tides event and the November at our many fall events.

DOUG EGLY Chief Executive Officer

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A WARM WELCOME TO HAIG POINT’S NEWEST MEMBERS!

SIGNATURE MEMBERS Jessica & Timothy Engram | SIG | Atlanta, Dru & Wally Cairns | SIG | Waynesboro, Pennsylvania Jenny & Benjamin Farmer | SIG | Knoxville, Tennessee Cindy & Dave Sandefer | SIG | Goshen, Connecticut Ann & Nelson Flynn | SIG | Madison, Wisconsin Phyliss & Edgar Hansell | SIG | Park Rapids, Minnesota Patricia O’Neil | SIG | Chicago, Illinois Kristen & Kyle Mercer | SIG | Waxsaw, North Carolina Stephanie & David Anderson | SIG | Nevada, Iowa Elizabeth & John Schuppenhauer | SIG | Canandaigua, New York Kimberly & Brian Maduri | SIG | , South Carolina Julie Smalley & Larry Zehfuss | SIG | Littleton, Colorado Yenette & Richard Manley | SIG | Fort Mill, South Carolina Carol & James Martin | SIG | Harbeson, Delaware Molly & Bradley Pierce | SIG | Clarendon Hills, Illinois

NATIONAL MEMBERS Connie & Abe Cornish | NAT | Edmond, Oklahoma Angela & Michael Moon | NAT | Buena Vista, Georgia Elizabeth & Span Laffitte | NAT | Columbia, South Carolina Michael Straine | NAT | Fairhaven, New Jersey Erin & Kevin Straine | NAT | Rumson, New Jersey Barbara & Kevin McCallion | NAT | Daufuskie Island, South Carolina

page | 4 JOIN US FOR A WEEK OF

Halloween Movie on the Lawn THURSDAY 7 PM | Tabby Lawn | Complimentary Family-friendly movie. Bring blankets and chairs or watch from your cart - drive-in style. OCT 24TH The Burger Boat will be at the Dock 5 - 8 PM. Gluten-free and vegetarian options will be available.

Halloween Drinks and Divots FRIDAY 3:30 PM | Signature Course | $5 per player 4-Player Step-A-Side Scramble OCT 25TH Cocktails & scoring during Happy Hour at the Calibogue Club following Play

Fall Festival benefitting Daufuskie Island Elementary School SATURDAY 3 PM - 6 PM | Helmus Community Center OCT 26TH Food, Games, Silent Auction and lots of FUN!

Halloween Family Night WEDNESDAY 5 - 9 PM | Calibogue Club | $19.95++ per adult | Kids 12 and under eat FREE with paying adult Spooky menu, pumpkin decorating, build-your-own-smores. OCT 30TH Free Trick-or -Treat bucket for all kids in costume!

Halloween Party THURSDAY 5 - 8 PM | Mansion | $19.95++ per adult | Kids 12 and under eat FREE with paying adult Buffet dinner, group photo and Trick-or-Treating at the Plantation Homes OCT 31st 6 - 8 PM Adult party with buffet and costume contest October 18-20, 2019

Vibes & Tides is Daufuskie Island’s newest culinary event, offering the exclusive amenities of Haig Point with the perfect blend of food from around the country. Meet and taste the very best from award-winning chefs, tastemakers, winemakers and more. Gather with friends as you take an indulgent tour of an Island rich in history and southern culture.

Join us for amazing meals, unforgettable settings and one of the Island’s most treasured traditions - you will celebrate the culture that has endured, the beauty of the land and the grace and hospitality of the people of Daufuskie Island - all in one memorable weekend.

Vibes & Tides benefits the Haig Point Foundation a 501(c)3 organization. The Foundation’s mission is to engage Haig Point members in supporting Daufuskie Island through preservation of green space, community enhancements and other special needs. In accordance with our Mission, The Haig Point Foundation is committed to assisting Daufuskie Island non-profits with their vision. This event is important in reviving the historical significance of Daufuskie Island. We are eager for guests to develop a passion for the heritage and culture found only on this special island.

Vibes & Tides is a three-day culinary event that will change and inspire you Individual NOWEvent on Sale!Tickets

October 18-20, 2019

October A once in a lifetime opportunity to experience 18 an exciting- weekend20, of culinary excellence, 2019 with all-inclusive beverages and music. Presented by Haig Point on Daufuskie Island, for only 250 very lucky guests! Beach Vibes, Friday, October 18, 2019 A magical, oceanfront evening with music, drinks and local all-star chefs!

Andrew Carmines Clayton Rollison Orchid Paulmeier Tim Nelson Taylor Griffin Brandon Carter Hudson’s Seafood House Lucky Rooster Kitchen + Bar One Hot Mama’s Whiskey Room Haig Point FARM Bluffton on the Docks and Lucky Rooster Market *Additional chefs/restaurants may be included in Beach Vibes Heaven Blue Dinner, Saturday, October 19, 2019 A wine paired, five-course Lowcountry dinner, from nationally acclaimed, James Beard Foundation award-winning chefs and the country’s leading -Geechee culinarians. In addition, guests will receive souvenir glasses, autographed cookbooks, after-dinner music, nightcaps and desserts.

BJ Dennis Sallie Ann Robinson Charleston, SC Daufuskie Island, SC

Alexander Smalls Mashama Bailey James Beard Foundation, Award-Winning Chef/Author James Beard Foundation, 2019 Best Chef Southeast Roosevelt Brownlee Matthew Raiford Grammy Award & Tony Award-Winning Opera Singer Executive Chef/Partner, The Grey, Savannah, GA Savannah, GA Brunswick, GA

Sponsored By Other weekend events include a VIP Wine Tasting, Island Experiences and Sunday Brunch Before Boat. Please visit DaufuskieIslandVibesandTides.com for additional information. DaufuskieIslandVibesAndTides.com Tickets available with round-trip access to and from Haig Point and on-island transportation to and from event venues. Vibes & Tides is a three-day culinary event Portion of Proceeds will benefit the Haig Point Foundation that will change and inspire you Limited Tickets Available Individual and weekend packages HAIG POINT | FALL HAPPENINGS

LowcCUISINEountry

WHERE IS THE LOWCOUNTRY? fig The Lowcountry can mean different things to different people, but technically it 01 refers to a geographic region spanning from Georgia’s all the way up north to the Pawleys Island area in South Carolina. This area is understandably named the Lowcountry because it is an approximately 80-mile stretch of low- elevation land and is known for features like salt marshes, moss-draped oaks, and old plantation homes.

The Lowcountry is identified as much by its character as a precise spot on the map. You’ll know it when you see it: saltwater and marshlands thick with spartina grass; live oaks and Spanish moss; sweetgrass baskets and rich Gullah culture; she-crab soup and shrimp-and-grits and all kinds of seafood deliciousness over ; raised houses with deep porches and tall shuttered windows; pluff mud and palmettos. Bounded by the Atlantic on one side and the Savannah River on the other, the Lowcountry is one watery place, and the marshlands and

fig 01 Shrimp and Grits that buffer the mainland coast from the throes of the Atlantic make for the kind of vistas that will have you reaching for a glass of sweet tea and seriously considering relocation.

WHAT DOES HAVE TO DO WITH FOOD? Lowcountry is the traditionally associated with the South Carolina Lowcountry and the Georgia coast. It is notably farm-to-table and creates a fusion of local and seasonal ingredients. While it shares features with Southern cooking, its geography, economics, demographics, and culture push its culinary identity in a different direction from regions above the Fall Line (the area where a coastal plain and upland region meet). With its rich diversity of seafood from the coastal estuaries, its concentration of

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fig Lowcountry Boil: 02 a.k.a Frogmore Stew. Heirloom potatoes local shrimp, sausage and fresh corn, boiled in water with creole spices.

Shrimp and Grits A staple consisting of grits, sometimes cheese, or a gravy and fresh shrimp.

Lowcountry Crab Cakes Using an ancient technique these are popular in areas where Blue and Stone crab fig 02 Crab Cakes are plentiful.

wealth04 in Charleston and Savannah, and a vibrant Red Rice influence, Lowcountry cooking has strong parallels with New Red rice, a Gullah-inspired dish, is Orleans and . While it shares features of Southern based, with warm spices and smoky flavor, cooking, it incorporates a diversity of local seafood, produce and often featuring shrimp or sausage. native spices The geography is also a critical factor in distinguishing the region’s The South Carolina favorite is a spread made culinary identity from interior areas of the South. The rich estuary with sharp cheddar cheese, pimentos, salt, system provides an abundance of shrimp, fish, crabs, and oysters that pepper, and mayonnaise. These ingredients were not available to non-coastal regions prior to refrigeration. The are blended into a paste. marshlands of South Carolina also proved conducive to growing rice, and that grain became a major part of the everyday diet. She-Crab Soup Soup with a consistency similar to bisque

The development of Lowcountry cooking reflects the region’s that contains milk, crab stock, Atlantic Blue Crab meat, crab roe, and dry sherry. Aptly changing fortunes. Based on the bounty of the native habitat—quail, named for the fish eggs that are used to add a ducks, wild turkeys, venison, clams, crab, oysters, fish of all sorts, delectable flavor to the dish. rice, corn, tomatoes, wild figs, blackberries, and more—it borrowed and adapted dishes from early English settlers, as well as from French Huguenots, Sephardic Jews, Caribbeans, and from forcibly imported West Indian and West African slaves—who brought not just ideas about cooking but actual seeds for planting. This combination of culinary traditions has distinguished Lowcountry cooking from the more general category of Southern cooking. A Profile in Flavor

A chat with Haig Point’s Executive Chef, Taylor Griffin, and how Daufuskie Island has always been home. FALL HAPPENINGS | HAIG POINT

How did you get to Daufuskie? Favorite adult beverage?

I’ve been coming to Daufuskie Island I love a good bourbon. I’m also a big my entire life. My Great Grandfather fan of different craft beers. I usually worked for Union Camp (International stick with an IPA, but I’m pretty open Paper) and my Great Grandmother was to most different varieties. My favorite the light house keeper at one point. local brewery is Southbound from My Grandmother, Ammie Brooks, was Savannah. born on the Island and went to school What do you like to eat at home? over here. I still have a good amount of family still living on the island. I usually eat a lot of rice and black beans, or different pastas. I always Where did you grow up? Chef Taylor Griffin A get a little excited when I go to the I grew up in Savannah, GA. I was a grocery store so I end up with too many working the Grill and everything just member of the St. Peter the Apostle different things so I try to experiment kind of snowballed from there. Beth Catholic Church and attended and make different sauces or pickles. I was a huge influence on me as a chef. Benedictine Military School. I studied love breakfast foods too, so if I have a I also had the opportunity to work with Profile Culinary Arts at the Culinary Institute morning off, I’ll fry up some eggs and several talented chefs around Savannah of Savannah at Savannah Tech. bacon. who helped me grow professionally. Did you eat your veggies? All-time favorite meal? in What is your favorite kitchen equipment/ I have always loved eating vegetables. gadget? I have had a lot of very fancy and Growing up, I was never a picky eater elegant meals but nothing will ever I’d have to say a good cast iron pan is and I would always try something at compare to sitting in Granny’s kitchen my favorite piece of equipment. You Flavor least once, usually multiple times. eating Shrimp and Grits. It was nothing can sauté or bake in it, it gives you the fancy, and it was super fatty but I have When did you know you wanted to be a best sear of any pan, and it makes pretty the best memories of driving around chef? good mallet if you need it. on Daufuskie, buying shrimp down at My first, and overall longest, job Favorite foods to cook with? the dock, stopping by the beach, and in restaurants was on Daufuskie at then going home for dinner. Those were I love using fresh local seafood. If you Marshside Mama’s. I started out bussing definitely some of my best memories. have a nice piece of fish or some local tables and bar backing, but I was always shrimp, you can work in different flavors Least favorite food? put to use prepping food in the kitchen and make super elegant dishes, or you as well. I always felt more comfortable Cauliflower. I really can’t stand it. can just sauté it up with some lemon. in the back of the house and Beth Either way you end up with a delicious Join Chef Taylor at “Brunch Before Shipman, the owner and chef, could meal. Boat” on October 19th during always use help. I eventually moved to Daufuskie Island Vibes + Tides.

page | 11 Chef Taylor’s Crab-crusted Grouper Lemon Beurre Blanc over Creamy Grits

This recipe is a personal go-to anytime I want a decadent, yet super-comforting seafood dinner. The quality of the fish and crab is important, and I recommend going to the Piggly Wiggly in Coligney. Hands down, they have the best seafood of any grocery store on Hilton Head. You can also find good quality grits, which are surprisingly hard to come by given that we are in the south. Most stores only carry instant or quick grits. These are “okay” in a pinch, but are no substitute for the real thing. Adluh Mills, Geechie boy, or Anson Mills are all great products. I use Adluh Grits from Columbia, South Carolina at Haig Point.

For the Grits: For the Crab-crusted Grouper: ¼ cup stone ground grits 1 lb. fresh local grouper, skin removed, cut into 7-8 oz. ¾ cup fresh water* filets – black, red, or snowy. ¼ cup heavy cream ¼ lb. lump crab meat – picked through for shells Pinch of salt to taste ½ stick of butter, softened 1 clove of garlic – minced or put through a garlic press For the Lemon Beurre Blanc: 1 tbsp fresh parsley – rinsed and chopped (save the stems) 2 cloves garlic- rough chopped 1 lemon- zest removed and reserved, juiced 1 shallot – rough chopped Pinch of Cajun seasoning 1 small handful parsley stems Salt and pepper – for the fish 1 ½ - 2 cups of drinkable white wine – chardonnay or 1 stick cold butter sauvignon blanc. Boxed wine is fine 2 medium lemons – zest removed and reserved, juiced 2 tbsp heavy cream FALL HAPPENINGS | HAIG POINT

Directions:

Equipment needed: small pot for grits, medium to large The fish should not stick to pan. If sticking to pan, add a saute pan for fish, small cooking tray lined with foil, small fine touch more oil, increase heat slightly, and use a pair of tongs chinois to strain the sauce into a bowl to wiggle it free without breaking the fillet. Once edges To start, gather all mise en place. of fish are browned, flip the fish. Do another hard sear for Mix crab meat, softened butter, minced garlic, zest and juice another 2 minutes, more if fish is thick. Remove fish from from 1 lemon, parsley, and Cajun seasoning in a small bowl. saute pan and set on foil lined cooking tray. Reserve for later Reduce heat on saute pan. Add garlic and shallot to the Set water to a boil in pot. Add salt and grits. Stir and reduce saute pan and stir until fragrant. Add white wine and lemon temperature to low. Use a skimmer to remove any floating juice to deglaze pan. Add parsley stems to white wine. Cook pieces (chaff) and discard. Stir frequently. Once grits have on low to reduce. Take the crab butter mixture and spread begun to firm up and soak in most of the water, stir in heavy evenly on top of fish using a spoon. Should be a ¼ to ½ inch cream. Continue to cook on low until grits are tender, about thick on top fish. Place fish in the oven and bake until crab 18-20 minutes. Add more cream if grits become too stiff, but butter is browned and crispy and fish is fully cooked, about 5 not enough that they are runny. Should be able to hold some to 7 minutes. Add heavy cream to white wine pan mixture and shape if put on a plate. Hold grits in pot until ready to serve. reduce. Remove from heat. Whip in cold butter and lemon While grits are cooking, preheat oven to 400 degrees and zest until thickened. Strain sauce into bowl using chinois and heat saute pan over medium high heat. Season fish filets, add discard rest. a 1 tablespoon of cooking oil to pan, and place fish in pan To serve, place spoonful of grits in middle of plate. Place fish once pan is hot and the oil moves easily but not smoking. on top of grits, and spoon sauce on top of fish. Garnish with Sear hard on one side about 2-4 minutes, depending on lemon wedge and chopped parsley if desired. thickness of fish. Test to make sure fish moves in pan easily.

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Golf HAPPENINGS

Fall Golf Shop Hours of Operation: 7:30 am – 4:00 pm Tuesday – Sunday Practice Facility Hours of Operation: 7:30 am – Dusk Tuesday – Saturday Closes at 5:00 pm on Sundays

GOLF COURSE CLOSINGS Signature Course: October 21st - November 4th Overseed

FALL EVENTS MIXED INVITATIONAL Thursday, October 3rd - Saturday, October 5th

CLUB CHAMPIONSHIPS Saturday, October 19th - Sunday, October 20th

HALLOWEEN COUPLES DIVOTS & DRINKS Friday, October 25th | 3:30 pm shotgun 4-Player Step-A-Side Scramble (Sign up as a couple, golf shop to pair) $5 per player | Cocktails & scoring at the Calibogue Club following play for Happy Hour

HAIG POINT PRO-AM Monday, November 11th - Wednesday, November 13th

COUPLES DIVOTS & DRINKS Friday, November 15th | 3 pm shotgun 4-Player Step-A-Side Scramble (Sign up as a couple, golf shop to pair) $5 per player | Cocktails & scoring at the Calibogue Club following play for Happy Hour Kris Kelley on #15 Signature Tee

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GOLF SHOP HOLIDAY SALE SATURDAY LADIES' GAME Friday, November 29th - Saturday, November 30th Tee times starting at 9:40 am. Sign up individually.

MEMBER-MEMBER MATCH PLAY MERCHANDISE SPOT LIGHT Friday, December 6th - Sunday, December 8th Check out new arrivals from Peter Millar, Travis Matthew, Under Armour, FootJoy, Turtleson and many more. Newly added markdowns are now on the Sale Rack! COUPLES DIVOTS & DRINKS Friday, December 13th | 3 pm shotgun 4-Player Step-A-Side Scramble (Sign up as a couple, golf shop to pair) INSTRUCTION $5 per player | Cocktails & scoring at the Calibogue Club Men’s & Ladies Weekly Golf Clinics: following play for Happy Hour Looking to improve your game and meet other Members in a fun, non-intimidating setting? The Golf Professional Staff will once TUESDAY MEN'S DAY again begin our weekly Men’s and Ladies Golf Clinics. The fee for 9:00 am Shotgun. $20 cash entry fee. Sign up individually - Golf each clinic is $30 and includes a complimentary cocktail following staff makes the pairings. Entry includes team game and individual skins game. instruction. Men’s Golf Clinic: Every Wednesday from 2:00 pm - 3:00 pm Ladies Golf Clinic: Every Thursday from 2:00 pm - 3:00 pm WEDNESDAY LADIES' DAY 9 Holers: Tee Times at 9:00 am and 9:10 am 18 Holers: Tee Times begin at 9:30 am INDIVIDUAL 45-MINUTE LESSONS Michael Montanez, 1st Asst. Golf Professional $65 w/ Trackman SATURDAY MEN'S GAME $85 Tee times begin at 9:00 am every Saturday Series of 5 Lessons $260 $20 cash entry fee. Sign up individually - Golf staff makes the Emma Schutz, 1st Asst. Golf Professional $65 w/ Trackman $85 pairings. Entry includes team game and individual skins game. Series of 5 Lessons $260 Members may invite guests to join the game as well.

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INTRODUCING EMMA SCHUTZ, HAIG POINT’S NEW 1ST ASSISTANT GOLF PROFESSIONAL Hello! My name is Emma Schutz. I am originally from Chicago, IL but I have been in the Myrtle Beach area for the past five years. Upon arriving to Myrtle Beach, I attended the Golf Academy of America and worked at Wachesaw Plantation Club in Murrells Inlet as the Second Assistant Golf Professional for the past three and a half years. In my free time, I enjoy going to the beach, doing yoga, watching live music and exploring new cities. I am really excited and looking forward to this new chapter and opportunity of joining the team at Haig Point! I look forward to meeting and getting to know all the wonderful members in the beautiful community.

EMMA’S TIP: DON’T NEGLECT YOUR SHORT GAME PRACTICE Most of my lessons are how to hit the driver further. While this is essential to getting a good start to the hole, many will say that your second shot or your short game is what matters most. Did you know that over 60% of the shots taken on the golf course are from 100 yards or closer? Devoting more time to putting and chipping can have a big impact on lowering scores and taking pressure off of the longer clubs. “Drive for show, putt for dough.”

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Tennis

FREE TENNIS LESSONS Leading off Play Tennis Month, the Back to Basics tennis clinic is complimentary to all Haig Point members. This clinic, which is held on Tuesdays from 10:00 am – 11:00 pm, is designed to teach those who have never played or who have not played in a while. Racquets will be provided. Contact the Tennis Center for more information.

CHEESEBURGER IN PARADISE ROUND ROBIN One of the most popular tennis events of the year, The Cheeseburger in Paradise Round Robin, is scheduled for Tuesday, October 15th from 3 - 5 pm.

Following the tennis, a Caribbean-style cookout will be held at the Adult Pool. Entry is via haigpoint.com.

HAIG POINT TENNIS CLUB CHAMPIONSHIP

Our annual Haig Point Tennis Club Championship will be held the week of October 28th - November 3rd. The tournament is divided into NTRP ratings and will offer play in singles, doubles and mixed doubles. Entrants will receive special welcome gifts; winners and finalist will receive great prizes.

Contact the Tennis Center for more information and to register.

Joanne Loftus

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REINDEER ROUND ROBIN Our annual benefit for the Deep Well Fund will be held on Saturday, December 14th from 10:00 am - 12:00 pm at the award- winning Haig Point Tennis Center. The entry fee will be a minimum $25.00 donation to the Deep Well Fund.

Be sure to bring your favorite Christmas cookies for the cookie exchange following the tennis. Entry will be via haigpoint.com.

RETURN TO SENDER

The return of serve should be a weapon, but too often we use it to return the serve and then begin the point. Use the tips below to turn your return into a weapon.

a. Make a split step that moves forward not just staying in the same spot b. Take away the servers favorite serve, make them hit their least favorite c. Notice where your opponent hits their very first serve of the match, that is usually their favorite serve and they will go there Lori Dickert on big points.

Your Advantage Haig Point’s Tennis Newsletter

Want to keep in touch with everything going on at the Tennis and receive our weekly newsletter, Your Advantage. Contact Ron Gwyn Fitness Center? With all of our special events, USTA teams, and at [email protected] to have your email address added to our programs, the Tennis and Fitness Center is one of the busiest distribution list. spots at Haig Point. The best way to stay on top of everything is to

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PLAY TENNIS MONTH

The Haig Point Tennis Center has proclaimed October is Play Tennis Month. All through the month of October, the Tennis Center will have unique and fun special events for all Haig Point members and guests.

TENNIS CLINIC SCHEDULE

MONDAY UPCOMING 2019 EVENTS Daufuskie Doubles Drills 10:00 am - 12:00 am

TUESDAY Cheeseburger in Paradise Round Robin Match Play Drills 9:00 am – 10:00 am Back to Basics 10:00 am – 11:00 am October 15

Haig Point Club Championship THURSDAY Intermediate Drills 10:00 am – 11:00 am October 28 - November 3

Reindeer Round Robin FRIDAY Cardio Tennis Hour 10:00 am - 11:00 am December 14 POP Tennis 2:00 pm - 3:00 pm

SATURDAY Weekly Round Robin 10:00 am - 12:00 pm The Sport of a Lifetime

Tennis has been called the sport of a lifetime for good reason. It’s easy, fun and a great way to spend time with your friends. The Tennis and Fitness Center offers a great Back to Basics Program designed for the returning or new tennis players. Contact Ron Gwyn at 843.341.8114 for more details.

RON GWYN Director of Tennis [email protected]

page | 19 HAIG POINT | FALL HAPPENINGS Equestrian

HAY IS FOR HORSES page | 20 FALL HAPPENINGS | HAIG POINT

But don’t forget about grass and grain too! While horses spend about digested. This process acts as the horses’ personal furnace keeping 20 hours a day grazing on grass and hay, they may need a little help them toasty from the inside out. getting all of their calories, vitamins, and minerals on grass and hay Even though horses eat so much it is important to think about how alone. This is where a grain mixture called a concentrate comes in often we need to feed the horses. Compared to their overall size, handy. Typically, a concentrate may include things such as oats, barley, their stomachs are relatively small so it is best to feed them small corn, molasses and a variety of very important vitamins and minerals. meals often. As mentioned earlier, horses graze up to 20 hours a day When deciding how much to feed our horses we follow the guideline so their stomachs should never be empty. Feeding grass or hay before of feeding 1.5-2% of their body weight each day. So our biggest horse, concentrates helps decrease stomach acid and prevents upset bellies. Max who weighs about 2,000 lbs. would eat 40 pounds a day! While Keeping your horse munching on forage and adding concentrates as Nemo, our smallest horse, would only eat approximately 4.5 pounds needed is the best way to keep your horse happy and healthy! a day. Here at the Equestrian Center we feed hay three times a day One of the most important things we can do to keep our horses and they get grain twice a day if needed. During the summer months healthy is to keep them hydrated! They must also have clean, cool when grass is more abundant we can lower the amount of hay and water available. Horses drink 5-10 gallons of water per day! Along grain the horses are given because it is easier to maintain a healthy with fresh water, we put salt blocks in each stall and pasture which weight if grass is available. Through the winter months we add a fat encourage the horses to drink throughout the day. If we notice that a supplement and extra hay to meals. Adding extra hay during the cold horse isn’t drinking enough water we can add extra water to their food months increases fermentation in the horse’s hind gut where hay is or even mix their favorite flavor of Gatorade into their water buckets.

04

fig

fig 04 Nemo taking a relaxed approach to feeding time Opposite Joey snacks on a carrot-shaped cookie

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favorite snack but overall they enjoy; apples, carrots, sugar cubes, fig peppermints, and horse cookies. Some horses even enjoy bananas! 05 The most important things to remember when feeding treat to horses is moderation and safety. Sometimes horses may mistake our fingers for carrots so it’s important to feed the horses properly. Simply lay the treat in your palm while keeping your hand flat and fingers together. This allows the horse to gently lip the treat from your hand. Alexa Clark, Equestrian staff | BA Equine Science

UPCOMING 2019 EVENTS Tack Store Open Monday - Saturday 9 am - 5 pm or upon request

Ride ‘N Wine October 15 fig 05 Raven enjoys grazing October 29 November 26 Some horses are what we call easy keepers. This means that they may December 10 not need as many calories as other horses. It is important to keep horses at a healthy weight to prevent added stress on their joints. If Fall Schooling Show we have a horse that may be a little on the plump side we will first October 12 decrease their grain. If that doesn’t make enough of a difference we Fall Pig Roast may cut down their time on the grass pasture or we may put a grazing November 23 muzzle on them. You may have seen Nemo, our miniature horse sporting on of these while out in the pasture. This muzzle has a whole Deck the Stalls in the bottom to allow Nemo to breathe easily and drink plenty of December 2 - 19 water. It just limits the amount of grass that he can eat and makes him work a little harder to get it. This allows Nemo to keep his regular routine and hang out with his buddies outside while maintaining his gorgeous figure! RACHEL ALLEN Many times people come to the barn to feed the horses treats Equestrian Director and often ask what their favorite snack is. Some horses have a [email protected] page | 22 FALL HAPPENINGS | HAIG POINT

October FOOD & BEVERAGE EVENTS

Saturday, Oct. 5 Thursday, Oct. 10 Monday, Oct. 7 OCTOBERFEST LUNCH WITH THE PIZZA MONDAY: At the Beach Club ARTIST: BEN HAM BIRTHDAY EDITION Live music by John Creidler, craft beer At the Calibogue Club At the Mansion tasting, fireside menu and a bonfire. Plated lunch and presentation by local, Celebrate your neighbors’ October wide-format photographer and gallery birthdays with pizza and cake! From: 6:00 pm – 10:00 pm Price: $5 per person for beer tasting owner, Ben Ham. From: 5:00 pm – 8:00 pm Music and bonfire are From: 12:00 pm – 3:30 pm complimentary. Price: $25++ per person

Wednesday, Oct. 16 Friday, Oct. 18 Saturday, Oct. 19 PRIME RIB NIGHT VIBES + TIDES: VIBES + TIDES: At the Calibogue Club BEACH VIBES HEAVEN BLUE Our slow-roasted Black Angus prime At the Beach Club Deck DINNER rib dinner includes a house salad, baked Interactive tastings with memorable At the Clubhouse , and vegetables du chef. Our à la local chefs and beverage experts Extraordinary wine and cocktail carte menu will also be available. pairings with each chef’s courses. From: 5:00 pm – 9:00 pm From: 6:30 pm – 9:30 pm From: 6:30 pm – 9:30 pm Price: $26.95++ per person Price: Weekend or Individual Price: Weekend or Individual Ticket required for admission Ticket required for admission

Sunday, Oct. 20 Wednesday, Oct. 30 Thursday, Oct. 31 VIBES + TIDES: HALLOWEEN FAMILY HALLOWEEN PARTY BRUNCH BEFORE NIGHT At the Mansion BOAT At the Calibogue Club Kids eat free buffet dinner 5 - 6 At the Tabby Lawn Spooky menu, pumpkin decorating pm before Trick-or-Treating at the Plantation Homes 6 - 8 pm. Party lassic Southern brunch favorites and and s’mores. Free trick or treating bucket to every child in costume. continues for adults with a costume culinary stations contest at 8 pm. From: 6:30 pm – 9:30 pm From: 5:00 pm –9:00 pm Price: Weekend or Individual Price: $19.95++ per adult | Kids From: 5:00 pm – 8:00 pm Ticket required for admission under 12 FREE with paying adult Price: $19.95++ per adult

Reservations are required for all dining events. Sign up via the Haig Point App, haigpoint.com or by calling 843.341.8150

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Upcoming Special Events NOVEMBER AND DECEMBER

Check the member website at haigpoint.com for a complete list of events.

November December

1/8/15/22/29 - Happy Hour 5 pm (Calibogue Club) 1/8/15/22/29 - Fried Chicken Sundays 3 pm (Grill Room) 3/10/17/24 - Fried Chicken Sundays 3 pm (Grill Room) 2 - Pizza Night: Birthday Edition 5 pm (Mansion) 4 - Pizza Night: Birthday Edition 5 pm (Mansion) 3/10/17 - Taco Tuesday 5 pm (Mansion) 5/12/19/26 - Taco Tuesday 5 pm (Mansion) 4 - Family Dining 5 pm (Calibogue Club) 6/27 - Family Dining 5 pm (Calibogue Club) 6/27 - Happy Hour 5 pm (Calibogue Club) 10 - Art Sale and Fine Wine + Rare Spirits Auction 7 pm 7 - Tree Lighting, Caroling + Dinner w/ Santa (Clubhouse) 5 pm (Clubhouse) 11/18/25 - Pizza Monday 5 pm (Mansion) 9/16/23/30 - Pizza Monday 5 pm (Mansion) 13 - Pasta Night 5 pm (Calibogue Club) 11 - Pasta Night 5 pm (Calibogue Club) 20 - Prime Rib Night 5 pm (Calibogue Club) 13 - Happy Hour: Lighthouse Lighting Cruise 5 pm (Ferry Dock) 28 - Thanksgiving Buffet 11 AM (Clubhouse) 18 - Prime Rib Night 5 pm (Calibogue Club) 20 - Happy Hour: Deck the Stalls 5 pm (Equestrian Center) 24 - Holiday Dinner Buffet 6 pm (Clubhouse) 25 - Calibogue Club and Club closed 31 - Clubhouse + Mansion New Year’s Eve Celebrations

page | 24 FALL HAPPENINGS | HAIG POINT MEMBER CLUBS + ACTIVITIES

MONDAYS + THURSDAYS THIRD THURSDAY OF THE MONTH TABLE TENNIS LADIES’ BOOK CLUB 4 - 6 PM | Helmus Community Center September - May | Various Members’ homes All skill levels are welcome - singles, doubles or mixed. Books are decided for the year by voting over the summer Teaching sessions available to learn the game. Contact (both fiction and non-fiction). Everyone is invited. Email Alex Raducanu at [email protected] or 978-807- Joan DuPont if interested [email protected] 8503 MONDAYS + TUESDAYS THURSDAYS BOCCE LEAGUE AMERICAN MAH JONGG Fall and Spring afternoons | Tabby Lawn Ongoing - 9 AM | Mansion Begins March 18th - All are welcome: Mens, Womens and All are welcome. No charge to play. Members are Mixed teams. All levels of play. encouraged to bring American Mah Jongg sets if they have one. TUESDAYS UKULELE GROUP TUESDAYS + THURSDAYS Winter months - From: 3:30 - 5:00 pm | Mansion WATER AEROBICS No experience necessary. Ukes and music provided. Spring/Summer mornings - Time varies | Adult Pool Play, sing, listen - big fun! All welcome, no charge. Work out at your own pace. Text or email Barb Heenan with questions or info: DANCE CLASSES [email protected] (412)973-7193. See website for locations, dates + times Through 2019 – Learn to dance with Gene Palermo. Open and free to all experience levels. No partner needed.

WEDNESDAY, OCTOBER 23RD INAUGURAL BOURBON WOMEN MEETING 7:00 pm | Home of Terry Hendricks - 33 Freeport Drive

To gather women around Our country’s only native spirit while engaging in exploration of the chemistry and nuances of this finely crafted dark spirit. As well as to impart an educational element with each gathering. Going forward we as a group will be taking trips off island to expand our knowledge and experience of all bourbon has to offer in the low country as well as in Kentucky, which is the home of the Bourbon Trail and the Urban Bourbon Trail. Please RSVP to Terry Hendricks at 502-558-5037 OR [email protected] www.bourbonwomen.org

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Real Estate Marketing Update

By Adam Martin

MARKETINGFall UPDATE

The number of residential single-family home sales is up 25% in 2019 versus the same period in 2018 (20 vs. 15) with a total sales price volume of $9.17 million, a 12% increase. Plantation Home sales have seen the biggest surge with six (6) sold year-to-date, a 50% increase. The average sales price per square foot of residential single-family homes is $154 in 2019 versus $158 during the same period in 2018.

page | 26 FALL HAPPENINGS | HAIG POINT

There has been one (1) resale and two (2) club-owned lot sales from Home Site Sales Incentive on club-owned properties has been January through August for an average sales price of $156,667. Another instrumental in our sales process, helping us close more lots at higher four (4) club-owned lots are under contract with an average sales price prices. As a reminder, the program gives new members a five-year of $88,750. Over the same period in 2018 there was a total of six period of reduced membership dues while they design and build their (6) resale and club-owned lot closings with an average sale price of Haig Point dream home. You can visit haigpoint.com/homes/special- $58,917. offer for more information.

We have six (6) homes under construction at Haig Point with another three at various stages of the design, approval and/or permitting process. The Southern Living Home Collection at Haig Point has received significant attention. We currently have a club-owned lot under contract with the buyer electing to use a Southern Living Home Furthermore, in 2019, our team has sold six (6) National Memberships Plan. We will continue to work with the Architectural Review Board with several promising prospects in the pipeline. Currently, we have (ARB) on approving home plans for proposed construction listings. 27 National Members. Three National Members have purchased property since the program’s origination in 2016. Our club-owned real estate agency, Premier Properties by Haig Point, has amassed a total sales volume of $10.01 million, with another $2.86 million under contract. We are confident that we will reach our $15 million goal which will generate over $400,000 in commissions for the club. If you need representation for a real estate sale or purchase please inquire with our broker-in-charge, Ryan Dillingham, by emailing [email protected] or calling (843) 341-8110.

We are half way to our 2019 goal of ten (10) Signature Memberships ADAM MARTIN Director of Marketing sold from club inventory, with another one (1) under contract. The [email protected]

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