November 2020

SCOREwww.hendersonvillecc.com PRESIDENT’S MESSAGE

After experiencing spectacular weather in September and October, we now move into November and the beginning of the Holiday Season! Each of us will soon be planning how to celebrate our holidays in this year of a pandemic. Many of us are deciding whether we will have gatherings or parties with family and friends. After much consideration, we have decided that the Club will not host non-member banquets and parties this holiday season. In recent months we have heard how many of you feel the Club is your only safe option for dining out. With that in mind, we feel this is not the time to add crowds of non-members to our clubhouses. Please remember that you are welcome to bring guests to lunch and dinner, but we won’t be hosting large non-member groups.

Kiki Matthews This is also the time of year when we provide Members with an opportunity to contribute to the Employee Christmas Fund. An envelope will be included in your November and December statement for you to indicate your voluntary participation. These contributions are distributed to employees the week before Christmas and often make Christmas not only possible, but special for the families of our loyal employees.

Home for the Holidays

Thanksgiving Meal

Meals feed a party of 2 | $45++ All orders must be placed by Thursday, November 19 Order Pick-Up | Thursday, November 26 | 10:30am-2:00pm

With such limited seating capacity, we’ve decided the best way to serve the most Members for Thanksgiving will be to only offer take home meals. Our $45++ Thanksgiving Dinner will feed two people and we are offering optional “Enchantments” to customize the menu for your gathering. Order as many as you need to serve your gang. The Club will not offer in house dining on Thanksgiving.

Starters Entree Accompaniments Butternut Squash Bisque Sliced Turkey Breast Green Bean Casserole Crunchy Fall Salad Pulled Dark Meat 50/50 Mashed Potatoes Crusty Rolls with Pumpkin-Spiced Roasted Turkey Gravy Roasted Garlic & Sage Stuffing Butter Gelled Cranberry & Orange Rind Compote

Members regularly ask me how the Club is faring this year. While we brainstorm for ways to stay relevant in your lives, Member usage patterns have completely changed. All operations are different and many operations are more costly to operate today. But, financially speaking, the Club is faring well. Some departments are up and some departments are down. This year the restaurant shut down, limited capacity and the lack of banquets have been costly. On the other hand, we’ve seen a boom in golf revenue. Year to date dues revenue is slightly down but that’s not because we have fewer Members. It’s because more of you elected to pay dues monthly or quarterly instead of annually. Dues revenue will be caught up by year’s end. Today we have 476 A, 176 B and 292 C Memberships for a total of 944. That calculates as 680 Full Member Equivalents. Anthony Chelena When the pandemic arrived last spring, we postponed several capital projects to evaluate the economy’s impact on the Club. We went ahead with the pool restroom refurbishment, purchase of a golf cart fleet, and the purchase of some golf maintenance equipment, but held back on other golf maintenance equipment, forward tee construction, and clay tennis court renovation. Today we have $275k more cash on hand than one year ago. I expect (hope) the board will reauthorize the capital projects in early 2021. The CARES Act of 2020 provided opportunities to help businesses retain employees. We found employee retention tax credits and other grant opportunities. With an annual payroll near $2 million, and with annual healthcare premiums over 300k, we are a significant local employer. In all, we have applied for over $500k in grants and tax credits. And so far, we have already been awarded $128k in tax credits. We may get some or all of the rest. We’ll see how that turns out. Five months into our fiscal year, our excess revenue over expenses is $182k ahead of the same period last year. We are very sound and we are staying cautious. I hope you are being cautious too. Take good care of yourself and let’s look forward to 2021. Give me a call if you are interested in seeing our financial reports. I’ll be happy to share them with you.

GRILL & WARD ROOM REOPENING Thursday, November 5

The Grill & Ward Room will reopen for breakfast and lunch on Thursday, November 5. Beginning November, 5, the hours of operation are Monday-Sunday:

BREAKFAST 7:30am-11:00am LUNCH 11:00am-3:00pm SPORTS MENU 3:00pm-5:00pm BAR & WARD ROOM 11:00am-6:30pm The Grill and Ward Room will have reduced capacity as prescribed by Governor Cooper’s order. The food service operation from the Horizon Room will cease after lunch, November 1. HCC LUNCH TO- GO Offered daily from 11:00am-3:00pm. Call 828-692-2262 ext 125 to order. MAIN CLUBHOUSE

Did someone say Cellar Sale?! On Saturday, November 14, we will be turning our Living Room into a wine shop. We will have wines ranging from $10 to $50 and all will be priced to sell. You will have a chance to purchase some of our recent wine features as well as some high quality wines I’ve been storing and waiting to bring out for this special occasion. Whether you want to stock up for the holidays or just want a couple of bottles to get you through a chilly November weekend, I hope to see you there and urge you to not miss out on these incredible deals.

Patrick Necessary

Saturday, November 14 5:00pm-8:00pm Living Room of the Main Clubhouse

don’t miss out on this chance to stock up on your favorite bottles of wine and new wines to try. Bottles will be priced to sell and won’t last long, so be sure to stop by and stock your own shelves for the holidays MAIN CLUBHOUSE

NOVEMBER SOUP-N-SANDWICH NIGHTS NOVEMBER CLUBHOUSE SPECIALS $11.95++ | 5:00pm-8:00pm Reservations | 828-692-2261 SHRIMP AND EDISTO ISLAND GRITS Join us Wednesdays in November for Royal Red Comeback Shrimp, Holy Trinity, Spicy Smoked chef-inspired sandwiches paired with your choice Beurre Blanc, Spinach and Sous Vide Egg of soup or salad. New sandwich selections are offered each SOY GLAZED SHORT RIB week in addition to the regular a la carte menu. Make reservations to enjoy these creative Jeter Mountain Apple Cider Braising Jus, handhelds every Wednesday, all month long. Sweet Potato Puree and Brussels WEDNESDAY, NOVEMBER 4 GENERAL TSO’S CHICKEN French Dip General Tso’s Chicken, Dan Dan’s Fried Rice, Fried Fish Filet Sammy Gochujang Aioli and Sweet and Sour Broccoli Vegetable Panini Meatball Grinder WEDNESDAY, NOVEMBER 11 Fish Tacos Turkey BLT Carolina Cuban Chicken Cheese Steak WEDNESDAY, NOVEMBER 18 Chicken Salad Wrap Korean BBQ Sandwich Bagel and Lox Avocado Toast WEDNESDAY, NOVEMBER 25 Turkey Gobbler Beef on Weck Cajun Fried Chicken Sandwich NOVEMBER WINE OF THE MONTH Pimento Cheese Slaw Dog LA CREMA, PINOT NOIR SONOMA COAST (2018) $8 glass | $30 bottle Wine Enthusiast rated 90 points “Aromas of red cherry, pomegranate, and sweet FRIDAY NIGHT FISH & CHIPS tobacco are followed by flavors of assorted berries, plum, Atlantic Cod, French Fries, Cabbage Slaw, and subtle toasted notes. The 2018 vintage presents fine Tartar Sauce, Malt Vinegar and Pickled Onions tannins and balanced acidity.” $19 Craig McAllister, Winemaker CHEF’S CORNER Tucked away in the Clubhouse Kitchen are mason jars full of pickled hot peppers waiting to be utilized. These guys have been patiently waiting to flavor our next batch of HCC hot sauce. Most of these peppers are from last year’s harvest, courtesy of Kirby Johnson’s family farm stand on Kanuga Road. I am excited to start experimenting with these mason jars as the flavor of the peppers begin to change as they are suspended in vinegary brines overtime.

This hot sauce will be our 3rd vintage at the Club so I would like to reach out to the membership to see if anyone has suggestions for a name for this year’s hot sauce. I should start bottling shorty after Thanksgiving. So far I’ve heard names such as HCC Hot Sauce, Smokey Hot Sauce, Covid Killer Hot Sauce, and so forth. Steve Boeger A brief rundown of global hot sauces underlines the chile pepper’s versatility: In the Caribbean, extremely hot peppers like Scotch Bonnets and Habaneros are cut with fruit and vegetables; in the American South and Southwest, medium-hot peppers like Cayennes are enhanced with vinegar; in Africa, Peri Peri (Swahili for “pepper pepper”) is wildly popular; in Asia, condiments like Sambal and Galangal combine smaller Thai chilis with ginger, fish sauce, and other ingredients for a more complex final product. Costa Rica, oddly enough, leaves hot sauce almost completely out of its national cuisine, despite its location in the chile pepper’s region of origin. But in a few hundred years, the condiment has become a near-constant across the globe, all while remaining diverse enough to provide material for an entire book on all the sauces out there. That doesn’t mean, of course, some sauces haven’t become more dominant than others. In terms of its makeup, Tabasco sauce isn’t any different from your average, Louisiana-style concoction; to this day, the company employs the same simple formula of chiles, vinegar, and salt used since the company’s founding in the 19th century. But while founder Edmund McIlhenny didn’t invent the sauce, he did come up with a way to sell it that guaranteed market dominance. Made from chiles grown on Avery Island (though many are now grown in Colombia and Costa Rica, then shipped to Avery Island for processing), Tabasco rose to prominence not through direct sales to customers, but through restaurants and hotels. “Food service is where they really became fully dominant,” DeWitt says. “They’ve put it in every single restaurant they could possibly put it into,” and thereby turned Tabasco into the go-to hot sauce for millions of Americans who first encountered it on their local diner tabletop. Nearly 200 years after Tabasco developed the formula, another, very different hot sauce with a cultish following would follow a similar pathway to success. Before Huy Fong Foods—along with its rooster logo and signature, green-capped bottles—sriracha wasn’t widely available or consumed in the United States. Made with large peppers like jalapeños or serranos—Huy Fong’s exact formula remains a secret—the sauce is cheaper to produce than Tabasco and easier to use than traditional Asian chili sauces, generally distributed by spoon rather than squeeze bottle. This made it ideal for restaurants, which began placing bottles of Huy Fong tableside since the company began production in 1980. GOLF

The Fall Member-Member LEAF RULE Tournament was played on The leaf rule was put into effect on October 15th. This is a October 3rd and 4th. The format for local rule to provide relief from fallen leaves in the winter- the event was 18-hole best ball on time. If a player is certain that their ball is lost in the leaves Saturday and a modified alternate they may drop a ball as close to the point they believe the shot on the front nine and captain’s ball is lost, with no penalty. choice on the back nine on Sunday. Stephen Mace and Chris Lance CLEAN UP AFTER PRACTICE posted rounds of 68-67 to win Our short game area has golf balls provided for practice. the low gross honors while David After your practice session please collect all golf balls and Jay King Easterling and Brent Burns won the repair any ball marks to the green. We has noticed some low net title with rounds of 65-66.5. range balls being left on the putting greens lately. Please Congratulations to both teams for their outstanding play. collect all golf balls from the putting green after you practice putting. GREAT SHOTS Dick DuRose shot an 82 to equal his age during the SMGA closing day September 28th.

CHRIS LANCE AND STEPHEN MACE

CHRISTMAS SALE NIGHT On Thursday, December 10, the Golf Staff will host the annual Christmas Sale between the hours of 4:00pm and 6:00 pm. Please plan to attend and take this opportunity to use your gift certificates that expire on April 30, 2021.

GOLF HOLIDAY HOURS

THANKSGIVING Course opens at 9:00 a.m. Carts must be in at 1:45 p.m. CHRISTMAS EVE Course opens at 9:00 a.m. and closes at 3:00 p.m. CHRISTMAS DAY Course Closed. NEW YEARS DAY Course Opens at 9:30 a.m. DAVID EASTERLING AND BRENT BURNS ON THE COURT

During November we will continue DROP IN MEN’S PLAY with evening tennis play. USTA Tuesadys | 6:00pm leagues will be finishing up, but this Saturdays | 9:00am will allow for two new opportunities to play in the evening for our JR TENNIS CLINICS members. BEGINNERS LADIES NIGHT Tuesdays + Wednesdays | 1:00pm-2:00pm Mondays | 6:00pm-7:30pm BEGINNER Call 828-692-7744 to sign up. Tuesdays + Wednesdays | 4:00pm-5:00pm

Pam Cloer DOUBLES NIGHT INTERMEDIATE Thursdays | 6:00pm-7:30pm Mondays + Wednesdays | 4:00pm-5:00pm Call 828-692-7744 to sign up. Private and group lessons are always available. Call Both of these nights require reservations in order to make 828-692-7744 for pricing and scheduling. pairings as even as possible. Call the tennis shop at 828-692-7744 or rsvp to [email protected] and let Pam know which nights you would like play.

FITNESS TOTAL BODY MATRIX Classes will continue to be outdoors until further notice. Join us as we meet in the pool area allowing for plenty of space for safe exercise and distancing. Classes are at 9:00am on Mondays, Wednesdays and Fridays. Please bring a set of light weights and a mat. Contact Rose, Certified instructor) if you have any questions 828-691-3835. FITNESS CENTER NOTE Fitness Center Orientations are not available at this time.

Rose Huscher WGA

As I begin writing this column, I WELCOME NEW MEMBERS realize that our season will be over Ida Trimboli by the time this is read. Today, NOTABLE SHOTS October 4th, however, is a beautiful Indian Summer Sunday and our Playing with Margaret Arnold on Fall Shoot will begin this week. I so Mutt and Jeff day, when on the 9th love this great Fall weather. Crisp hole, she yells,”I’m on the green!” mornings followed by sunshine! Little did I know she was on the Colorful leaves all over the place, green of the 2nd hole. Many laughs surrounded by gorgeous blue over that. Leslie Moses skies. On the same day, Jill Robbins SAVE THE DATE was on the 14th hole and her ball landed in the large hole that was Our Closing Luncheon will be held on Thursday, November left open (must have been working on drainage issue). We 5, during which new officers will be announced. Join us in looked all over to finally find her ball. It’s in the hole! We welcoming our new President, Deneen Porter, who has all cheered! Ha- Ha! moved up from Vice President. Congratulations! We will also announce our new Vice President and Treasurer for the next 2 years. This will be a jam-packed luncheon with prizes, food and lots of schmooze. We will have a recap of 2020 (photos too) from all Chairs and a peak into next year. As we close out the year, and my first year as Tournament Chair, I would love to get feedback on my selection of tournaments and the payouts. The first half of the season On October 13th, Cheryl had the run away cart experience there were more winners, less payout. As the season on the 10th hole! At some point or other, I think all those progressed I was able to increase the payouts, but in motorized carts are destined to a creek visit! some cases there were less winners. Megan Wilson had a super chip-in on the 15th hole when I I am pleased to report that EVERYONE was a winner this played with her on Oct 13th. Awesome! year. Even our new members won on several occasions. Many thanks to Sue Robbins and RECAP OF RESULTS: Laurie Barone for their 2 year SEPTEMBER 23, MUTT AND JEFF- All par 3’s and 5’s service as our WGA President and and 2 par 4’s counted. Treasurer, respectively. Flight 1: Patti Brotherton, Jane Hendrix and Lavinia Looking forward to a hopefully Zimmerman warm winter so we can continue playing golf. Winter Golf for Flight 2: Margaret Arnold, Leslie Moses and Sonja Thursdays will be handled by Waddell Barbara Clay. For all other days SEPTEMBER 30,1,2,3 WALTZ TEAM EVENT and times, please contact the Pro Shop directly. 1st place: Sue Robbins, Lavinia Zimmerman, Lillian Have a wonderful Thanksgiving! Anyone interested in a Warren and Laura Arch Turkey Shoot? Please let me know. 2nd Place: Sandy Sessoms, Jackie Gregory, Sally Boyd and Sonja Waddell 3rd Place: Kiki Matthews, Deneen Porter, Laurie Barone, and Barbara Pytel OCTOBER 6-27, FALL SHOOT This is a new tournament for October and I am confident everyone will love it. Winners will be announced next month! Patty Brotherton + Lavinia Zimmermann 2020 WGA Champions SMGA Gentlemen, we have arrived at the Sign-ups for events can be done in the Locker Room, on successful completion of the 2020 the posted sign-up sheets, or with Oliver at the desk. SMGA season with having RESULTS accomplished most of our tasks. Thankfully, we were impacted far On September 21st, SMGA had a 3-Man Teams, 1BB less than many of our counterparts Net, with the winners being Ed Arnold, Larry Doebler and in other areas of the country with Tom Rolls. Closest to the Pin was Dick DuRose, #13 the spectre of covid-19 looming On September 28th, SMGA had The SMGA Closing over us all. Tournament, 4-Man Teams, 2BB Net, with the winners The Senior Men’s Golf being Rich Robbins, Ed Arnold, Bob Gaston and Dick Carlstedt. Closest to the Pin were Dick Durose, #2, and Don Moses Association is looking forward to an even more exciting and Bob Smith, #13. inclusive 2021 season, with more An announcement of those results was even covered in new members and the eventual end of the covid-19 our local paper, The Times News on October 17, 2020! situation. Thanks to all for conforming with the restrictions Congratulations to Dick Carlstedt as our SMGA 2020 placed on us. Many new formats of play are being initiated Golfer of the Year! to provide for more variety and fun. Our course has not been in better condition for quite some time, and should be We at the SMGA wish all the best of health and safety in in even better shape for the coming year. these exceptionally trying times, and wish the best to all of our friends in the coming year.