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November 2020 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 Enchantments Pumpkin Pie | 6 Slices | 25. ++ Bourbon-Pecan Pie | 12 Slices | 60. ++ 1lb Shrimp Cocktail (16 pc.) | Cocktail Sauce | 30. ++ 132° Sous Vide Beef Tenderloin (Feeds 10-12) | 160. ++ 72oz Prime Rib (Feeds 6) | 100. ++ 8-9lb Smoked Spiral-Cut Ham (Feeds 10-14) | 100. ++ MANAGER’S MESSAGE 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.
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