Annual Culinary Edition

Annual Culinary Edition
Chefs at The Cliffs embrace
local, sustainable ingredients in a succulent apple
and pear salad served with farm fresh greens over warm crostini.
Enhance your life. Sustain the earth. Be good to yourself.
AT
KEOWEE T O W N E
ONLINE ORGANIC MARKET
leave the shopping to us with
free delivery to your clubhouse!
Available seven days a week, 24 hours a day,
https://shop.themarketatkeoweetowne.com
Shopping is made quick and easy by using the
Market at Keowee Towne’s
online shopping feature. Relax in the comfort of your home while we box your
groceries and have them delivered to your clubhouse or prepared for in-store pick up!*
*In-store pick up orders placed before 10:00am will be ready by 3:00pm. Deliveries to the
clubhouses will be made on Tuesdays and Fridays. Clubhouse orders should be placed
by 4:00pm Monday and Thursday. Charges can be made to your Membership account.
For more information call (864) 944-8000.
Open Daily. 8:00am-8:00pm.
15740 North Highway 11, Salem, South Carolina 29676 | (864) 944-8000
www.themarketatkeoweetowne.com
What’s Inside...
4 | STORIES FROM THE VINE
An interview with Grant Stein, owner of Piedra
Vineyards and Member at The Cliffs at Keowee Falls
6 | HEALTHWISE
The Cliffs' Chefs offer innovative wellness selections
8 | THE CLIFFS COTTAGE AT FURMAN
2008 Southern Living Showcase Home Opens
11 | IBERIAN EPICUREAN YACHT CRUISE
The Cliffs Travel Concierge has teamed with specialty
travel provider CORK & TEE
13
12 | SUSTAINABLE KITCHEN
The Cliffs' Chefs embrace local, organic food
15 | WINE CELLAR
The Cliffs announces a private label wine program
16 | MASTERS NOTEBOOK
By Jennifer Mills
18 | COOKING LESSONS
Learn from the experts
16
20 | CLUB EVENTS SCHEDULE
A listing of June events
E3:1=;36=;3
We are pleased to introduce Seasons, a new magazine that explores life at The
Cliffs Communities and the surrounding Carolina Preserve. A complement to
Lifestyle magazine, Seasons will be distributed bi-annually to both Member and
prospective Member households. Informative editorials, inspiring Member stories and breathtaking photography will capture the essence of The Cliffs
lifestyle and the vitality of the Western Carolinas. Like Lifestyle magazine, an integral part of Seasons will be the experiences and stories of Cliffs’ Members.
Each issue will contain information on how to submit your Cliffs’ story and/or
photos. We thank you in advance! Look for the first, complimentary issue to
be delivered to your home in mid-June.
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The Cliffs Lifestyle | 3
Stories from
The Vine
Sara Beach, beverage manager at The Cliffs Valley, recently interviewed Grant Stein, Member at The Cliffs at Keowee Falls and owner
of Piedra Vineyards. Piedra is located in the Castilla y León region
of Spain on the slopes of the picturesque Guareña Valley, near the
town of Toro. The winery has quickly gained recognition as one of
the highest quality wineries in the up-and-coming Denomination of
Origin (D.O.) of Toro.
Grant shared with Sara what its like to be a winemaker and why the
wines at Piedra are so special. Here is what Sara found out:
SB: How long have you owned Piedra?
GS: We bought the vineyard in 1998 and built the winery on it in 1999.
SB: Coming originally from Scotland and now living in the Caymans, how did you decide on Castilla y León, Spain to grow and
produce wine?
GS: I have traveled extensively in Europe. I have also been to California and Australia looking at various wine regions. I wanted to
buy something in Europe, and Spain seemed to offer the best opportunity. I probably wouldn’t have chosen Spain initially, but after
speaking to various people in the wine industry, I concluded that
this particular region was going to be the most up-and-coming region for producing wine. The Spanish are incredibly hospitable, especially to foreigners.
SB: How many different types of wine are you currently producing?
GS: We mostly produce full-bodied reds. They range from a young,
unoaked red to a full- bodied red that is aged 18 months in French
oak barrels (our flagship wine). All the wine comes from fairly old
vines, but our flagship comes from vines that are over 100 years old.
SB: What is the history of the property?
GS: The property was owned by a local family. The main vineyard
is over 40 years old. The vineyard called Paredinas, which is across
the Guareña Valley, is over 100 years old.
SB: What are some of the challenges of growing and making wine
in Spain?
GS: I think some of the challenges are that Spanish wine historically
has not been known for quality. Trying to educate people about the
fantastic quality and very good value has been a challenge. Also,
when one thinks of Spain, one tends to think of only Sherry or La
4 | The Cliffs Lifestyle
Piedra is located in the Castilla y
León region of Spain on the
slopes
of
the
picturesque
Guareña Valley, near the town of
Toro. Grant Stein, Member at
The Cliffs at Keowee Falls, purchased the vineyard in 1998 and
built the winery on it in 1999.
Piedra produces about 200,000 liters
of red wine annually. The wines
range from young, unoaked reds to
full-bodied reds that are aged 18
months in French oak barrels.
Rioja. What people fail to realize is that there are now well over 60 Denominations of Origin in Spain, a lot of which are now producing top
quality wines.
SB: What style of wine do you prefer to drink on a regular basis?
GS: I like the international style with a reasonable amount of upfront
fruit, not necessarily massive block busters, but also with a refined finish.
I like Bordeaux [wines] in good years, obviously, but I like a lot of California wines, too. I like to think of our wines as modern, international
wines with a hint of traditional Spanish elegance.
SB: Describe the “perfect” dinner that would accompany your wines.
GS: Our reds go very well with meat and game. But particularly with
lamb, which is the most traditional dish of the region. Our wines also pair
nicely with beef. I also recommend pairing our wine Manchego cheese
for dessert.
SB: How many countries do you currently export to?
GS: We export to most of Northern Europe -- Belgium, Holland, Germany, Austria, and Switzerland. Switzerland is one of our biggest markets
in Europe, also the U.K. We export a reasonable quantity to the United
States (including Puerto Rico, where Spanish wines are very popular) and
the Cayman Islands. We have just started exporting to Russia, China and
Canada.
SB: Do you have any plans on increasing the production of Piedra to
satisfy new demand?
GS: No. The maximum capacity we have is about 300,000 litres and the
most we have produced is about 240,000. We are not interested in increasing our yields. We are wholly devoted to quality. In the odd year where
we haven’t had the required quality, we haven’t produced certain wines.
SB: What are some of your long term goals for Piedra?
GS: The long term goals are to become a well recognized brand and to
be thought of as one of the best Spanish wines available. We have spent
quite a lot of time and effort in using different methods of pruning. Basically, we use organic farming methods and are really trying to improve
the quality of the vineyard and the quality of the fruit. To get the vineyard qualified as an organic vineyard in Spain it takes a period of two to
three years. We are now implementing only organic methods, but it will
take time to be qualified as organic.
SB: Is there any thing else you would like to share?
GS: Our wines are 100% Tinto de Toro which is a variety of Tempranillo.
It is a very old clone and it is called “Tinta” because “Tinta” means “ink”
in Spanish and it produces phenomenal colors, a very deep blue color in
the grapes and strong color in the wines. Because we are over 2,000 feet
above sea level, we have lots of sunshine. If you leave the grapes on the
vine, you can naturally get about 17-18% alcohol. This, historically, was
great for preservation. Now we pick the grapes earlier to give the wine a
balanced, modern style of wine. We never worry about having enough
alcohol in the wines.
The other thing that is interesting to mention is that our particular region
of Spain has very sandy soil and has never been affected by phylloxera.
Because of this, our main vineyard has its own root stock. Today, you
have to plant grafted vines (grafted to American rootstock which is resistant to phylloxera), but the original ones that we have in the vineyard,
including the 100-year-old vines, are all on their own rootstock. Probably the only other place in the world where you can find this is in Chile.
The Cliffs Lifestyle | 5
Healthwise
New Wellness Selections Of fered at The Clif fs
Contributed by Katherine Spinks, Registered Dietician
For many health conscious individuals, dining out is often taboo
when striving to fuel your body with wholesome, fresh foods.
Fortunately, each of the dining venues at The Cliffs offers a selection of exciting, delicious wellness items. Each item is indicated with a Cliffs’ icon and includes a nutritional analysis for
calories, carbohydrates, protein, fat, fiber and sugar. There are
appetizers, entrees and desserts on each of the menus that meet
the requirements to be designated as a wellness item. Some of
the chefs’ innovative creations include spinach and peach salad,
rooibos tea crusted scallops, organic vegetable maki rolls and
coriander and fennel dusted seared tuna. Say good-bye to bland
and boring and hello to healthy, robust and delicious!
Specifically, The Cliffs’ wellness items provide two servings of
vegetables and/or fruit, one to two servings of whole grains or
legumes, fresh lean meats, seafood or low fat cheese and one to
two servings of healthy fats. Each menu and recipe is analyzed
to ensure that the content consistently provides the appropriate
balance of nutrients and the quality of ingredients that will not
only please the palate, but also promote optimal health.
Our goals with implementing this service were to support individuals attempting to maintain or improve their health, provide
confidence in the ability to eat delicious foods that are also nutritious, and to enlighten individuals of the constituents of a
healthy meal. We all are visual learners to an extent and seeing
meals in their entirety enables us to recreate them at home. The
wellness items were not created to tie in with any particular diet,
but rather to incorporate foods abundant in nutrients, antioxidants, healthy fats and adequate fiber. As with all food items at
The Cliffs, these selections are void of processed and chemical
laden ingredients and boast the freshest organic vegetables,
seafood and free-range meats. They achieve their uniqueness
and spectacular flavor from very talented and experienced chefs
who also value wellness.
Living a healthy lifestyle doesn’t have to be a restricting way to
live. At The Cliffs, not only are there a multitude of activities to
keep exercise from being redundant, but now there are various
options to keep your healthy eating exciting. Enjoy!
Please contact Katherine Spinks R.D. with questions or comments at rspinks@cliffscommunities.com
6 | The Cliffs Lifestyle
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EXPERIENCE
The Cliffs Lifestyle | 7
The Cliffs
Cottage
AT
FURMAN
2008
Southern Living Showcase Home
Opens to Public
T
The Cliffs Cottage offers a spacious floor plan accented by a
modern décor. The interior incorporates the use of a natural
color palette, reclaimed materials and rustic finishes in lighting,
cabinet and door hardware.
8 | The Cliffs Lifestyle
he
Cliffs
Communities,
along
with
Furman University and
Southern Living
magazine, is pleased to announce
the opening of “The Cliffs Cottage,” which will be open to the
public for educational tours this
month. Since July, builders, designers and architects have been
working steadily on the construction of one of the nation’s first
fully certified LEED (Leadership
in Energy and Environmental Design) residential homes in America. The home is featured on the
front cover of Southern Living’s
June issue.
The Cliffs Cottage at Furman, a
3,000-square-foot home overlooking Furman Lake, incorporates an
innovative design with cutting
edge construction materials and
systems. It is the first Southern Living showcase home built to the
newly established LEED Residential standard. Importantly, the
structure features Weyerhaeuser’s
new greener iLevel wood products
throughout, which are certified as
grown and sawmilled within 500
miles of the building site, and contain significant reclaimed content.
The Cliffs Cottage at Furman is a
sophisticated green residence.
The home and gardens, designed
by noted “green” architect Scott
Johnston of the Johnston Design
Group and nationally-known
landscape architect Mark Byington
of Innocenti and Webel, use a mix
of old and new construction principles, systems and materials that
will increase the home’s energy efficiency. A primary goal of the
project is to simplify the technical
language of LEED and other
green building standards and to
provide a working model for other
sustainable residences.
“Building ‘green’ has a common
Join us for an opening reception for Members at
The Cliffs Cottage at Furman
Thursday, June 19th at 6:00pm
This event will coincide with Furman’s weekly lakeside concert series
and will feature a jazz quartet and complimentary hors d’oeuvres.
To RSVP call The Valley Concierge at (864) 660-1100.
misperception of either being too expensive or
too technical. Our goal is to present these techniques in a simplified fashion. We also want to
demonstrate that although building ‘green’ can
incur higher costs upfront, that over time those
costs are dramatically reduced through energy
conservation, not to mention the positive effect
that the systems have on the environment,” said
Scott Johnston, owner of Johnston Design
Group.
Innocenti and Webel identified over 146 species
of drought tolerant grasses, plants, shrubs and
trees that will be planted surrounding the site of
The Cliffs Cottage. They also planted a two-acre
organic vegetable garden will be used for teaching
purposes and as a source of organic produce on
campus. The gardens will benefit from a 12,000gallon underground cistern that will collect rainwater from the home’s roof and from runoff,
storing it for future irrigation.
The Cliffs Cottage brings together many sustainable features, from the use of renewable energy
systems – photovoltaics, geothermal
ground source heat pumps, the solar orientation of the building – as well as
water conservation and an ever-changing array of new technologies, such as
high efficiency toilets from Toto and renewable floors made from bamboo.
During its first year, The Cliffs Cottage
at Furman will host as many as 30,000
paid visitors who will tour the facilities
and learn about how the new systems
can be adapted and implemented in
their own homes. Similar to a children’s
The family room features a fireplace with a mantle made from
learning museum, the home includes
reclaimed materials. Local pottery and artwork is aesthetically
“understandable” monitors, displays and
placed throughout the home.
exhibits that document and display energy usage and savings. At the close of
the public showcase period, The Cliffs Cottage exciting project for us at The Cliffs,” stated Jim
will become Furman’s Center for Sustainability Anthony, president and founder of The Cliffs
where students will investigate storm water man- Communities. “The project gives all of us the
agement, study energy conservation, explore en- opportunity to stretch our minds as we explore
ergy sensitive products and evaluate new systems ways to live more responsibly in the 21st century.
Using ‘green’ designs preserves and protects our
to monitor energy usage and cost efficiency.
natural resources. We are excited to be partnering
“Teaming up with Furman and Southern Living with Southern Living and Furman on The Cliffs
to create The Cliffs Cottage is an on-going, Cottage project.
Why Go Green?
One of the biggest challenges facing the “green movement” today is overcoming the notion
that green building and remodeling is more expensive. However, more and more consumers
are becoming educated on healthy products and energy efficient solutions. The green building industry is expected to grow from two billion green companies to 20 billion green companies in less than five years.*
10 Easy Ways to Go Green:
• Plant strategically placed shade trees (summer shade makes your home cooler; winter
dropped leaves allow more solar heat to enter)
• Use low or no VOC paint
• Substitute better caulking to prevent drafts
• Set hot water tank at 130 degrees rather than the standard 140
• Install low-flow shower heads
• Compost food scraps to make nutrient rich soil for plants
• Use a programmable thermostat to adjust the temperature when you leave or go to sleep
• Harvest rainwater to irrigate plants and lawn
• Switch to Energy Star certified appliances that use 10-50% less energy and water
• Replace traditional incandescent lighting with compact fluorescent light bulbs
*Source: Evergreen Concepts
Just in time for Father’s Day
Shoes
Special Order Available at all The Cliffs’ Golf Shops
The Cliffs at Glassy: (864) 895-8104 | The Cliffs Valley: (864) 836-4653 | The Cliffs at Keowee Vineyards:
(864) 868-4444 | The Cliffs at Walnut Cove: (828) 687-7965 | The Cliffs at Keowee Falls: (864) 944-2010
14
TheCliffs
CliffsLifestyle
Lifestyle
6 | | The
Air Barrett Penny
Transcend Gravity with Cole Haan Craftsmanship and Nike Air Technology
Pursue Your Passions
HIGHLIGHTS
• Exceptional ports including Palma de Mallorca, Ibiza, the Costa del Sol, Seville, and the
Algarve in addition to the superb end points
of Barcelona and Lisbon
Iberian Epicurean Golf Yacht Cruise,
Barcelona to Lisbon: October 17-27, 2009
A Mediterranean voyage aboard a SeaDream
Yacht. There simply is no finer way to travel.
In line with our ongoing commitment to provide Members with unique and dynamic
travel opportunities, The Cliffs Travel
Concierge has teamed with specialty travel
provider CORK & TEE to handcraft a spectacular Epicurean Golf Yacht voyage from
Barcelona to Lisbon.
The program begins in the vibrant city of
Barcelona with a gastronomic experience dinner during which you will experience revolutionary “nueva cocina” cuisine.
The
following day, prior to embarkation, join us
for an Epicurean Walking Tour and taste your
way through the city’s charming old quarters.
• Four rounds of championship golf with options
for additional rounds before or after the voyage
• For those not golfing, a rich set of interactive Epicurean experiences with handpicked
chefs of the region as well as SeaDream’s collection of shore excursions, highlighted by a
tour of the Alhambra
• Exceptional service, fine dining and the great
comforts found aboard a SeaDream Yacht,
where a staff of 95 attends to 55 couples
• The perfect host: Ben Wright, course designer
of The Cliffs Valley, who is best known as an
Emmy award winning announcer of golf
events such as The Masters and The Ryder Cup
during his long career with CBS Sports.
Space is limited to 16 couples. For a detailed itinerary, contact The Cliffs Travel Concierge today at 1-866-400-9453
ext. 217. For exclusive worldwide travel experiences, including information on The Cliffs Retreat Collection, email
intlconcierge@cliffscommunities.com
We have assembled an impressive array of
golf venues to challenge and delight you. Your first round will be at Son
Antem West, the finest on Mallorca and a course that requires that you
plan every shot. Next, on the Costa del Sol you will tackle Santana G&CC,
the incredibly scenic Cabell Robinson design set in an old avocado plantation. In the historic city of Seville, you will enjoy a round at the private
RCG de Sevilla, the solid J.M. Olazabal design that hosted the 2008 Spanish Open. As your voyage winds down, Vilamoura Old Course will test
your mettle – this classic and scenic parkland design has been enchanting
visitors to the Algarve since 1969.
For those not taking advantage of golf opportunities, CORK & TEE will
offer optional epicurean experiences in Seville and the Algarve. In Seville,
visit the local market with your chef and take part in the preparation of
the aperativo and lunch as you sip a glass of “fino” from the region. In
the Algarve, you will experience Cataplana, which is both the name of
the cooking vessel and the traditional seafood dish introduced by the
Moors in the eighth century.
At the conclusion of the voyage, you will have the option to participate
in a two-day program in Lisbon that includes accommodations at the
spectacular five-star Pestana Palace hotel, golf at Oitavos Dunes (Arthur Hills’s Portuguese version
of links golf and host of the 2008 Portuguese Open) or visits to the remarkable palaces of Sintra.
The Cliffs Lifestyle | 11
Sustainable Kitchen
The Cliffs’ Chefs Embrace Local, Organic Food
You’re hearing about it more and more. Sustainable agriculture and organically and biodynamically grown foods. The terms go beyond what is practiced in vegetable science labs. You’re seeing it
in common grocery stores and at restaurants that showcase organic and sustainable food from local
farms, paired with flights of biodynamic and organic wines.
The trend is hitting a little closer to home than we think. Locally, here in the Western Carolinas, The Cliffs’ culinary team is eager to please health-conscious and environmentally aware Members.
Hailing from the nation’s most highly acclaimed educational institutions, hotels and restaurants, The
Cliffs’ team of nearly 30 executive, sous and pastry chefs is working in tandem with organic farmers
and gourmet markets to create a diversity of dishes that offer fresh, simple, and high-quality ingredients.
“The talk is all about the environment. It’s about organics, fossil fuels, all-natural, hormone-free
and sustainability. People want good food, prepared well,” said La Bastide's executive chef Joey Pesner. “We are fortunate to be surrounded by artisan cheese makers, beekeepers, dairy farmers, and to
have access to some of the finest sustainable seafood direct from our coastline. We are able to forage
for mushrooms and wild berries in our own back yard.”
The Cliffs at Glassy uses ingredients from The Cliffs Organic Farm in classic dishes with an
“American flair”. Steaks and chops are a mainstay. Some of the popular entrees include a pepper-seared
filet with crushed potatoes, veal chop with red pepper coulis, and vegetable putanesca with whole wheat
linguine.
The Cliffs at Keowee Falls prides itself on “Blue Ridge Cuisine,” a culinary term that denotes, similar to Chef Pesner’s philosophy, the
use of local ingredients with a “southern twist.”
“I like to use local ingredients like ramps, sassafras and sunchokes to accent our menu offerings to heighten the flavors of the Blue Ridge
Cuisine,” says The Cliffs at Keowee Falls’ executive chef Chris Russell.
The Walnut Cove Tavern has a partnership with two local farms, Hickory Nut Gap Farm and Goat Lady Dairy, which provide organic
grass feed beef, pasture raised lamb, pork and many artisan cheeses. The Tavern’s chefs also have a relationship with local North Carolina farms
and dairies.
The Cliffs at Keowee Vineyards identify their cuisine as innovative and flavorful. Drawing from traditional Californian and Carolina cuisine, executive chef Francis Turck uses ingredients that are varied and fresh in his “Cali-Lina Cuisine.”
“Utilizing local ingredients from places such as Split Creek Farms and The Cliffs Organic
Farm, we prepare foods in a lighter, crispier style which results in a simple and flavorful experience.
I like to emphasize the boundless nutrition from seafood and Mediterranean cuisine incorporating
fruit in savory preparations,” said Chef Turck.
And for dessert? How do sustainability and organic apply to a delicious ending to the perfect meal? The Cliffs at Keowee Vineyards' pastry chef, Mark Simpson, believes that quality is key.
He likes to play with classic desserts that offer a hint of nostalgia.
“I like to reinvent old time classic desserts using fresh, seasonal ingredients. Some of my favorites are tiramisu, black forest cake and fresh fruit tarts,” said Chef Simpson.
Tom Hohman, pastry chef at The Cliffs Valley, utilizes organic chocolates and agave, an allnatural organic sweetener, in many of his confections. He has created an innovative new wellnessfriendly dessert menu that offers “mini” indulgences made from organic ingredients and local
seasonal fruits.
Senior executive chef Victor Carducci manages The Cliffs’ culinary team and believes that
The Cliffs is right on track when it comes to using organics and practicing sustainability.
“The most important thing is that we utilize green practices and understand that taking care
of our environment is the only way to go. As a group, The Cliffs’ culinary team is on the same page
when it comes to realizing that the best food is simple. Fresh food enhanced with the proper cooking techniques and creative presentations are always the best,” said Chef Carducci.
The Cliffs hospitality team includes graduates from the Culinary Institute of America and Johnson and Wales University, tutelage under renowned chefs including Jean-Georges Vongerichten, Tom Colicchio and Larry Forgione. The
team has held leadership positions at some of the country’s most honored establishments including The Ritz-Carlton,
The Breakers Palm Beach and The Inn at Little Washington. With backgrounds such as these, it’s no surprise that
The Cliffs delivers innovative cuisine each day at over a dozen restaurants and dining venues, each having its own
culinary identity and ambiance.
12 | The Cliffs Lifestyle
La Bastide's culinary team offers a menu that is
complicated recipes with few ingredients. Loca
Cliffs’ 10-acre Organic Farm, the restaurant at La
and features a menu that changes frequently dep
s simply refined and includes unted less than one mile from The
Bastide relies on fresh ingredients
ending on what's available locally.
At the recent Keowee Falls Clubhouse grand opening, the culinary team prepared a delicious sampling of
seared scallops served with lime brown butter (top) and chocolate and vanilla crème brûlée (below). Offerings also included pear and apple salad with farm fresh greens served over warm crostini, squash cakes
and mustard seed seared tuna.
WELCOME TO
The
Cliffs
NEW MEMBERS
THE CLIFFS VALLEY
Richard and Billi Bromer, Evans, GA
THE CLIFFS AT KEOWEE VINEYARDS
Alan and Elaine Rae, Cincinnati, OH
THE CLIFFS AT WALNUT COVE
Thomas and Aphrodite Zacharopoulos, Duluth, GA
THE CLIFFS AT KEOWEE SPRINGS
Lee and Susan Zoeller, Phoenixville, PA
THE CLIFFS AT MOUNTAIN PARK
Scott and Barb Biron, New Port Richey, FL
Rory and Vicki Cruser, Columbus, GA
John and Sydel Doster, Anderson, SC
M E M B E R O R I E N TA T I O N
All Members Welcome | 8:45-11:30am
Monday, June 2 | The Cliffs Valley Clubhouse
Explore the Living at The Cliffs Web site, online member statements, and learn
more ways to enjoy your Membership. Contact Magan Boggs to sign up
mboggs@cliffscommunities.com or (864) 371-1047.
CULINARY AWARDS &
ACCOLADES
La Bastide Wins at “Taste of the Nation” Event
La Bastide won “Best Decorated
Booth” and “Chef’s Choice” awards
at the 13th Annual “Taste of the Nation” event on April 6th. “Taste of
the Nation” is Greenville’s premier
fundraising culinary event to end
childhood hunger. Congratulations,
Joey Pesner, executive chef, Geoff
Rhyne, chef de cuisine, Corky
Cordell, inn manager, Cary Welker,
restaurant manager, and line cooks Matt Smith, Josh Highes and Vic Bacoto!
Keowee Vineyards Pastry Chef Wins Top Honors
The Cliffs at Keowee Vineyards’ pastry chef, Mark Simpson, recently won top honors at
The Chocolate Soiree, presented by The Upstate Children’s Museum. Mark created a mouthwatering tiramisu that the judges could not resist!
Several Cliffs’ Associates Earn “Sommelier” Status
Sara Beach, The Cliffs Valley beverage manager, Corky Cordell, La Bastide inn manager,
and Dale Jochimsen, La Bastide server, recently earned certified sommelier status. Earning
this prestigious status is very difficult and credits you with a higher level of proficiency and
knowledge in the wine industry. Congratulations!
14 | The Cliffs Lifestyle
WineCellar
The Cliffs announces a unique private label wine program with the Lake
County California winery, Shannon Ridge Vineyards and Winery.
(top left) Shannon Ridge Vineyards and Winery is located on a magnificent mountain
property about 35 miles north of the Napa county line. (bottom left) The Cliffs Cuvee
Red is comprised of Syrah, Petite Sirah, Zinfandel, and Merlot. (below) The Shannon
Ridge tasting room is located in an old one-room schoolhouse.
The Cliffs is pleased to announce a private label
wine program with Shannon Ridge. Shannon
Ridge is located on a magnificent mountain
property about 35 miles north of the Napa
county line. At altitudes of 2,100 to 2,400 feet
above sea level, these steep mountain ridges are
cooled by steady winds off Clear Lake and
from the higher northern peaks. The lean, rocky
volcanic soils help the vines produce small
berries with concentrated flavors.
“We formed a relationship with Shannon because they offered to give us the opportunity to
have our own vineyard designated wines. Furthermore, they offered to blend our Cliffs
Cuvee Red in any fashion we requested. Most
‘private label’ programs are existing wines and
merely labeled for someone, but ours is truly
private -- made and bottled for us,” said Sara
Beach, The Cliffs Valley beverage manager.
The Cliffs Chardonnay comes from one of
Shannon Ridge’s premier vineyard sites called
Holdenried Ranch. The grapes used to produce
the Chardonnay show great varietal character.
The wine has a wonderful balance of acidity
and fruit with notes of red and yellow apple,
white peach, and lemon drops.
The Cliffs Cuvee Red is comprised of Syrah,
Petite Sirah, Zinfandel, and Merlot. Is has great
depth and is loaded with dark fruits and spices
like black currants, under ripe blueberries, anise,
and black pepper.
The wines will be available in the dining rooms
and at the Gourmet Markets this month and for
the rest of the year.
About Shannon Ridge
In 1995, Clay and Margarita Shannon purchased a mountain property in the High Valley
appellation in Lake County, 35 miles north of
Napa. They began planting vineyards along the
steep volcanic ridges and now have 350 acres
of prime vineyards on the ranch. Built in 2004,
the Shannon Ridge tasting room is located in
an old one-room school house on Highway 20
in Clearlake Oaks, adding to the family-owned
business authenticity for which the winery
prides itself. For more information, go to
www.shannonridge.com
The Cliffs Lifestyle | 15
By Jennifer Mills,
NBC Universal Sportscaster
and Contributing Writer
MastersNotebook
The Cliffs Communities was well represented at Augusta
National in April. Four-time Masters champion Tiger
Woods, three-time winner Gary Player and newcomer
Johnson Wagner all made headlines throughout the week.
Jennifer Mills works for Augusta National as co-host of
Masters TV. She provides this notebook of her experience covering this season’s first major.
For someone who said at Sunday’s conclusion of The Masters, “I can’t
stand roller coasters,” Masters champion Trevor Immelman has been on
one for months. The wild ride began in December when the 28-yearold South African won the Nedbank Challenge in his home country.
Two days later, he developed a strange pain in his side and within a
week, Immelman was in the hospital undergoing surgery to remove a
golf-ball-sized tumor from under his ribcage. “One minute I’m holding a trophy … the next thing you know I’m lying in a hospital bed wondering if I have cancer.” The results were a huge relief: the tumor was
benign.
At Augusta, Immelman outlasted 93 others to finish the weekend wearing the green jacket. He won on the 30th anniversary of his mentor’s
third and final Masters victory. The Cliffs at Mountain Park golf course
designer, Gary Player spurred Immelman on with a personal phone call
on the eve of the final round. Player left his young friend a message
telling him “keep your head still a second longer on the putts.” He also
told him all majors produce bad breaks, so expect them. He ended the
call by saying with confidence “You will win!”
As for Gary Player, his 51st consecutive start at Augusta National is a
new record. He surpassed Arnold Palmer (50 starts) for most appear-
16 | The Cliffs Lifestyle
ances. After Friday’s 78, he announced he will return in 2009.
Immelman, the 2006 PGA TOUR Rookie of the Year, was in the final
pairing Sunday with this year’s Rookie, Brandt Snedeker. Snedeker, a
standout at Vanderbilt University, impressed many at Augusta with his
wit, enthusiasm, candor and pace of play. He’s quick, but not hurried.
Take note, kids: That’s how you play golf. When asked on Saturday
night if he was “ready” for Sunday, he answered, “This is what I’ve practiced for all my life. I can’t wait.” Sunday wasn’t his day, but watch for
Snedeker to be a major force in the future.
On Thursday, it was an amusing and telling sight when patrons looked
up at the Augusta National clubhouse and saw Snedeker and Johnson
Wagner standing on a veranda smiling ear to ear -just hours before their
tee times- taking it all in. Even participants in The Masters are in awe
of its hallowed grounds.
Speaking of Wagner, kudos to this Cliffs comrade on making it into
The Masters at the 11th hour. His dramatic win at the Shell Houston
Open Sunday night leading into Masters week earned him the final spot
in the field at Augusta. A last minute flight brought Wagner to Augusta
in the wee hours of Monday morning. He was on the course by 9:00am
Monday, played practice rounds every day, made the cut and eventually
tied for 36th in his first Masters appearance. Well done, Johnson!
Finally, The Cliffs’ newest course designer, and 13-time major champion, Tiger Woods rallied back from a streak of unlucky putting to finish second for the fifth time at a major. Two days later, he underwent
successful arthroscopic surgery on his left knee. Torrey Pines is likely
next for the World’s # 1 player, and few doubt he will capture the year’s
second major at a course he grew up playing and on which he has dominated in years past.
You can watch Jennifer’s telecasts from the 2008 Masters on masters.org.
Managing
Bentgrass
in the South
By: Jason Harris, Golf Course Superintendent
The Cliffs at Keowee Vineyards
You may have noticed by now, The Cliffs’ golf maintenance team has been circling
the greens carrying hoses, marking the beginning of the 100-day challenge of managing bentgrass greens in the south.
Lightning Safety
Reminder
By Kurt Vogel, Head Golf Professional, The Cliffs Valley
All of The Cliffs’ courses use advanced lightning
detection systems to facilitate safety around our
courses. Keeping members safe is of major
importance to us.
As the warmest months approach, a successful superintendent begins the preparation early. Almost all fall preparation affects the course in the summer. Starting the
root growing process is critical, since sixty percent of the plants’ root growth comes
in the fall. A successful fall aerification starts the process by relieving compaction,
allowing oxygen to the roots and providing pore space for water penetration. We
follow up with at least two more aerifications in the spring to enter the warmer
months with the largest amount and length of roots.
Please follow these simple instructions when
threatening weather exists while you are on the
golf course:
When bentgrass fails in the south it is usually caused by several factors including,
the amount and length of sunlight, air movement and watering practices. Each one
weakens the plant, and combined, can make conditions unfavorable and even cause
death. We have learned over the years to combat the heat and humidity by changing the environment around greens. By installing fans to improve air movement
and circulation on the green, decreasing the temperature an average of 10 degrees,
has been a critical tool in the survival of bentgrass, especially over the past three
years. We have experienced thinning in areas that have not permitted the amount
of sunlight the plant requires. Bentgrass requires 8-10 hours of sunlight, broken
down into morning and afternoon categories, each having its own requirement. It
is sometimes necessary to remove limbs on trees to allow more light penetration.
Superintendents will remove a tree only if it is vital to the plants’ survival. The last
and most important factor is water management. A superintendent must balance the
moisture level in the green profile by heavy and infrequent syringing cycles, while
watering isolated dry spots by hose. The success of any superintendent lies within
the talent of his team. Wilt watchers are crew members that have been trained to
syringe greens when dry spots occur. These are the true heroes of golf course management in the south.
• The Golf Shop will receive an all-clear indication when there have been no lightning strikes in
the area for 15 minutes. The Golf Shop will inform players when play may resume.
• The siren will sound when lightning has been
detected in the area. When you hear the siren, you
are required to return to the clubhouse to seek cover.
Hole-in-One Club
Bob Dunlap made a hole-in-one
using a 6-iron from 146 yards, April 2 on #15 at
The Valley. The shot was witnessed by Hugh
Fowler, Henley Olmert and Alan Vilece. Way to
go, Bob!
On April 22,
Michael O'Bryan
aced #16 at Keowee Vineyards from 180 yards
Although there are challenges in managing bentgrass in the south, there is nothing
like the smooth roll of the ball it produces. Our golf course management team is
looking forward to providing the best quality putting surfaces that weather will allow.
using a 6-iron. Witnesses were Matt Sharkey and
Bart Hull. Congratulations, Michael!
For tournament results visit
www.cliffscommunities.com/living
The Cliffs Lifestyle | 17
Cooking Lessons
Learn from the Experts
The Cliffs’ Culinary Team has designed a series of educational culinary classes
that embrace the Cliffs’ philosophy of starting with the freshest, all-natural ingredients in season and developing an inspiring meal around them. Whether it’s
creating a red pepper coulis or simply learning how to grill a medium rare ribeye, Members will enjoy interacting with the Chefs during these intimate classes
as they share their wealth of knowledge and expertise.
Southern Bar-B-Que Grilling Series
There’s nothing like enjoying a perfectly marbled steak on an open fire
with some good friends. La Bastide’s executive chef Joey Pesner and
chef de cuisine Geoff Rhyne will teach you how to create the perfect
southern bar-b-que. Held in the courtyard at La Bastide, Chef Pesner
will demonstrate how to smoke baby back ribs, grill the perfect piece of
fish and cook his famous "Beer Can Chicken"! Not only will you gain
invaluable grilling knowledge, but you will also have the opportunity to
savor your efforts during a fabulous meal. Enjoy "back deck" cocktails
and a Thomas Creek Brewery tasting.
SOUTHERN BAR-B-QUE GRILLING SERIES
La Bastide | Tuesday, June 24 | 11:30am-3:00pm
$60 per person, plus tax | Call (864) 836-8463
Healthy Cooking is Delicious!
Learn invaluable healthy alternatives to traditional cooking methods.
Cook along side The Cliffs’ executive chefs as they demonstrate how to
prepare exciting, delicious and healthy recipes that can be easily incorporated into every day cooking. Katherine Spinks, Registered Dietician, will be on hand during these classes to discuss the nutritional
benefits of the theme ingredients. The tuition for the classes ranges
from $20-$25 per person and includes a sample of fresh produce from
The Cliffs Organic Farm.
ALL ABOUT HERBS
The Cliffs Organic Farm | Tuesday, June 10
9:00-10:30am | $20 per person | Call (864) 270-8673
SPICE TRADE: The Importance of Fresh Herbs and Spices in Healthy Cooking The Cliffs at Keowee Vineyards | Wednesday, June 25
6:00-8:00pm | $21.95 per person | Call (864) 868-7000
THE IMPORTANCE OF OMEGA 3s: Learn to Prepare Coldwater
Omega - 3 Enriched Fish
The Cliffs at Walnut Cove | Monday, July 7
3:00-4:30pm | $20 per person | Call (828) 687-1738
HEALTHY KID'S COOKING CLASS
A Class Designed Especially for Your Children or Grandchildren
(Held during The Valley’s Kid Camp)
The Cliffs Valley | Tuesday, July 15
9:15-11:15am | $10 per child | Call (864) 660-1100
Cooking on the Farm
The Cliffs Organic Farm offers a variety of culinary classes aimed at
connecting people with food in a fun, interactive way. One of the most
popular classes is the Seasonal Farm Lunch which begins by taking
Members on an educational tour of Organic Farm. A four-course gourmet cooking demonstration and lunch at La Bastide follows the tour.
Each class features a new menu showcasing the freshly harvested seasonal produce.
"I would never have believed such delicious concoctions could be created from beets
and fennel and microgreens and squash. The Seasonal Farm Lunch is a true
adventure in eating, with plenty of ideas to carry over into a healthy lifestyle,”
said Elizabeth Drewry, Member at The Cliffs at Glassy.
SEASONAL FARM LUNCH
June 5, 19, 26 | July 10, 24 | 11:30am-2:30pm
$25 per person | Call (864) 270-8673
18 | The Cliffs Lifestyle
‘tis the season for
GRILLING.
..
There is no better way to enjoy the summer, whether
you’re out on the lake or enjoying cool mountain breezes,
than by firing up the grill. Order freshly cut steaks and
fish from the gourmet markets….season them with rubs,
add a little spice, and finish with a bold sauce.
The Cliffs
Gourmet Markets
offer a selection of gourmet rubs, spices, and sauces to complete
our selection of high quality butcher and pier selections.
Big Rubs from Urban Accents
Grill Sauces from Stonewall Kitchen
Simmer Sauces from Made in Napa Valley
The Cliffs at Glassy Gourmet Market
(864) 895-0222 | glassymarket@cliffscommunities.com
The Cliffs Valley Gourmet Market
(864) 660-1118 | valleymarket@cliffscommunities.com
The Cliffs Lifestyle | 19
Social Events
Event prices are per person and are subject to
service charge and tax, unless otherwise noted.
S C H E D U L E
Golf Events
Visit www.cliffscommunities.com/living for tournament results.
For daily course conditions and maintenance updates visit
www.cliffscommunities.com/golf. Golf prices are subject to
applicable cart, guest, green fees and tax, unless otherwise noted.
Wellness Events
Find all Wellness events and class schedules online at
www.cliffscommunities.com/wellness
Glassy
SOCIAL EVENTS
Reserve your place by calling the Glassy concierge at (864) 895-0222. All
events take place at The Cliffs at Glassy clubhouse unless otherwise noted.
BILTMORE WINE DINNER
Thursday, June 12, 6:00pm-6:30pm Champagne reception | 6:30pm dinner
• $45 per person
• Experience the wonder through the eyes of the Biltmore winemaker.
FATHER’S DAY BRUNCH
Sunday, June 15, 11:30am-1:30pm (reservations every half-hour)
• $25.95 per adult, $7.95 per child (5-11), free (under 5)
• Reservations required, 48-hour cancellation policy in effect
O F
CHAPEL CONCERT
Tuesday, June 17, 6:00pm
• Beautiful sounds from the Glassy Women’s Chorus and Men’s Chorus
CHAPEL SERVICES
Every Sunday at The Chapel at The Cliffs at Glassy
• For service information visit http://glassymtnchapel.googlepages.com
E V E N T S
MOUNTAIN MIXER
Every Friday, 6:00pm
• Enjoy complimentary hors d'oeuvres
PIANO BAR
• Every Friday and Saturday (except June 7), 6:30-9:30pm
TANTALIZING TUESDAYS
Every Tuesday, 6:00-9:00pm
June 3
Veranda Steaks (market price)
June 10
Pub*
June 17
Pasta ($14.95)
June 24
Kids Camp Olympic (á la carte)
*Four-course dinners $12.95-$18.95
EGGSTRAVAGANZA
Every Sunday, 8:30-11:30am (except June 15)
• $7.95 per person
• Breakfast menu varies
COOK OUT AT THE TURN
Every Saturday & Sunday, 11:00am-3:00pm
• Meals vary and are $4.95-$6.95 per person
• Weather permitting
GOLFER’S BUFFET
Every Tuesday in the Grille, 11:30am-2:30pm
• Menu varies
INDEPENDENCE DAY CELEBRATION
Friday, July 4, 7:00-9:30pm
• 7:00pm, All-American dinner buffet | 9:00pm, fireworks display
• $31.95 per adult, $9.95 per child (5-11), free (under 5)
GOLF EVENTS
(*) Signifies events in which all Members are welcome to participate.
Event prices are subject to applicable cart, guest, green fees and tax, unless
otherwise noted. To sign up for Glassy golf events and to arrange tee times
call (864) 895-8104.
MOUNTAIN MANIA MEMBER/GUEST DAY (*)
Friday, June 13, 11:00am lunch, 12:00pm shotgun
• Format: two-player better ball
• $75 per team of two
• Entry deadline: 4:00pm, June 11
MEMBER/MEMBER
Friday-Saturday, June 20-21
• Round one: Pinehurst stroke play, round two: better ball
• $70 per player
• Entry deadline: 4:00pm, June 17
• Open to Glassy Members only
TWO FLAGS FOR INDEPENDENCE (*)
Friday, July 4, 10:00am shotgun
• Format: Two best balls of four
• $30 per player
• Entry deadline: 4:00pm, July 2
T E N N I S
EVENTS
All events take place at The Glassy Wellness Center’s tennis courts unless
otherwise noted and are weather dependant. Call (864) 660-1180 for more
information.
MOUNTAIN MANIA MEMBER/GUEST DAY (*)
Thursday, June 19, 5:00-6:30pm
• Inter-club: Glassy vs. The Valley
• Two men's and two ladies teams will play a total of three sets (two
sets of no-add doubles and one set of no add mixed doubles).
Valley
SOCIAL EVENTS
Reserve your place by calling The Valley concierge at (864) 660-1100. All
events take place at The Cliffs Valley clubhouse unless otherwise noted.
THE CLIFFS VALLEY FARMER’S MARKET
Beginning this month in the Valley Market enjoy the first vegetable
harvest of the season. Watch your e-vents for details!
FIRESIDE CHAT - INTRODUCING PRESERVE HEALTH
Wednesday, June 4, 5:30pm organic wine reception, 6:00pm chat
• Preserve Health, a new medical office located at The Cliffs at
Mountain Park, with executive medical director and vice president
of health and wellness, Nick Ulmer, MD.
FATHER’S DAY BRUNCH BUFFET
Sunday, June 15, 11:00am-1:30pm (seatings every half-hour)
• $25.95 per adult, $9.95 per child (5-11), free (under 5)
• Reservations required, 48-hour cancellation policy in effect
HOME-STYLE COMFORT CUISINE
• Every Wednesday, 6:00-9:00pm
• $12-$15 per person (bar menu available)
• Reservations required
WELLNESS EVENTS
ELIXIRS AND EDIBLES
Fridays, 6:00-7:00pm
• Complimentary hors d’oeuvres and drink specials
To register, call the Valley Wellness Center at (864) 660-1180. All events take
place at The Cliffs Valley Wellness Center and are complimentary, unless otherwise noted. Find all Wellness events and class schedules listed online at
www.cliffscommunities.com/wellness.
GOLF EVENTS
(*) Signifies events in which all Members are welcome to participate. Event
prices are subject to applicable cart, guest, green fees and tax, unless otherwise noted. To register for Valley golf events and to arrange tee times call
(864) 836-4653 or sign up on the bulletin board at the Golf Shop.
MEN’S INVITATIONAL MEMBER/GUEST
Thursday-Saturday, June 12-14
• Open to Valley Members only
NINE-HOLE COUPLES GOLF “NINE & DINE”
Wednesday, June 18, 5:00pm shotgun
• Format: four-player scramble. Make your own foursome, or sign
up as a couple. Each hole will present a uniquely different challenge.
• $10 per couple (Martinis and dinner additional charge)
• Open to Valley Members only
LADIES “KING FOR A DAY” TOURNAMENT
• Thursday, June 19, 9:00am shotgun
• Open to Valley Ladies only
MEN’S MOUNTAIN INTERCLUB
Wednesday, June 25, 9:00am shotgun
• Twenty Valley Members along with several area clubs compete.
• Open to Valley Men only
18-HOLE COUPLES GOLF MIXER
Sunday, June 29, 1:00pm shotgun
• Format: 18-hole tramble. Sign up as a couple. Golf Shop will
make pairings.
• $20 per couple (Fish Fry additional charge)
• Open to Valley Members only
TENNIS EVENTS
All events take place at The Cliffs Valley Wellness Center and are complimentary, unless otherwise noted. Call (864) 660-1180 to sign up. Call the
tennis hotline, (864) 660-1116, for weather and special announcements.
LADIES MEMBER/GUEST ROUND ROBIN
Wednesday, June 11, 10:00am-12:00pm
Format: fixed partner doubles (compass draw)
JUNIOR TENNIS CAMP
Monday-Friday, June 23-27
• 9:00-9:45am: Future Stars (ages 4-7)
• 10:00am-12:00pm: Super Stars (ages 8-16)
• Fees: Future Stars $50 per student; Super Stars $120 per student
INTEGRATIVE MEDICINE APPROACHES TO PREVENTION
AND TREATMENT OF CARDIOVASCULAR DISEASE
Wednesday, June 25, 6:00pm
The Cliffs Valley Clubhouse
Keowee Vineyards
SOCIAL EVENTS
Events take place at The Cliffs at Keowee Vineyards clubhouse unless
otherwise noted. For reservations call (864) 868-7000.
TABLE D'HÔTE TUESDAYS
Every Tuesday, 5:00-9:00pm
June 3
Sliders ($14.95)
June 10
Prime Rib ($21.95)
June 17
Wrap-it-up ($15.95)
June 24
Meat-and-Three ($14.95)
NEIGHBORHOOD GATHERING
Friday, June 6, 5:00-7:00pm
A NIGHT OF MAGIC AT THE EQUESTRIAN CENTER
Saturday, June 7, 6:00-9:00pm
• $29.95 per adult, $14.95 per child (5-11), free (under 5)
includes buffet dinner and magic show
• $15.95 per adult, $7.95 per child (5-11), free (under 5)
magic show only (no food)
A’s & THEN SOME
Thursday June 12, 6:00pm
• Experience wines with 90+ points ratings
• $59.95 per person
DAD’S DAY AT THE DOCKS
Sunday, June 15, 11:00am-2:30pm
• The Marina Pavilion
• $25.95 per adult, $9.95 per child (5-11), free (under 5)
HEALTHY COOKING CLASS, SPICE TRADE: FRESH
HERBS AND SPICES IN HEALTHY COOKING
Wednesday, June 25, 6:00-8:00pm
• Chef demonstration with fresh spices followed by dinner
• Katherine Spinks, RD - Insight on Healthy Eating
• $21.95 per person
FIRESIDE CHAT
Thursday, June 26, 5:30-6:30pm
Jason Harris, KV Golf Course Superintendent
E V E N T S
PROFESSIONAL TENNIS SERVICES
• Private lessons are available by appointment.
• Racquet restring/regrip services are available.
O F
INDEPENDENCE DAY CELEBRATION
Friday, July 4, 6:00-9:00pm
• All-American buffet with fireworks and champagne on the #10 tee
• $21.95 per adult, $8.95 per child (5-11), free (under 5)
WEEKLY EVENTS AT THE VALLEY
Monday: Ladies Day Doubles | 8:30am-10:00am
Tuesday: Men’s Day | 9:00am-10:30am
Wednesday: Ladies Clinic | 9:00am-10:30am
Thursday: Adult Clinic (all levels) | 2:00pm-3:00pm
Friday: Men’s Day | 9:00am-10:30am
S C H E D U L E
WINE DINNER: WINES OF OREGON
Saturday, June 21, 6:00pm
• $55 per person
• Reservations required | 48-hour cancellation policy in effect
KIDS CONNECTION
Tuesday-Saturday, June 24-August 23, 9:00am-3:00pm
• An activity-based program, for children ages 5-12
• $60 per day, per child
GOLF EVENTS
S C H E D U L E
(*) Signifies events in which all Members are welcome to participate. Event
prices are subject to applicable cart, guest, green fees and tax, unless otherwise noted. To sign up for Keowee Vineyards golf events and to arrange tee
times call (864) 868-4444.
O F
MIXED COUPLES (*)
Sunday, June 22, 1:30pm shotgun
• Format: better ball (men) plus better ball (ladies)
• $10 per player
MEN’S ONE-DAY MEMBER-GUEST (*)
Tuesday, June 10, 10:00am shotgun
• Format: two-person combined point total. Members can invite up
to three guests for this event and compete on three different teams.
• $75, first team, $50 each additional team
• Entry deadline: June 6 (field limited to 120 players)
LADIES’ ONE-DAY MEMBER-GUEST (*)
Thursday, June 12, 10:00am shotgun
• Format: two best balls of four. Members can invite up to three
guests for this event. Build your foursome.
• $50 per player
• Entry deadline: June 6 (field limited to 120 players)
CGMA AT KEOWEE VINEYARDS (*)
Wednesday, June 18, 9:00am shotgun
• Format: killer scramble
• $25 per player
MEMBER MIXER (*)
Friday, June 20, 4:00pm shotgun
• Format: step aside scramble
• $10 per player
E V E N T S
KEOWEE VINEYARDS CLUB CHAMPIONSHIP
Friday-Saturday, June 27- 28
• 12:00pm tee times Friday | 8:30am tee times Saturday
• Format: 36-hole individual stroke play, men and ladies, gross and
net. Divisions: men (primary Members) ladies and juniors
• $55 per player
• Open to Keowee Vineyards Members only
2008 KEOWEE CLASSIC MEMBER GUEST INVITATIONAL
The first day to sign up for the event is Friday, June 1. If you did not
receive your packet in the mail please call the golf shop. Registration may be completed online, or by returning the entry form.
Keowee Falls
SOCIAL EVENTS
Events take place at the Keowee Falls clubhouse unless otherwise noted. For
reservations call (864) 944-2010.
FATHER'S DAY DINNER
Sunday, June 15, 6:00-8:00pm
• Honor all fathers with this three-course dinner celebration
• $39.95 per person
• Reservations required
• 48-hour cancellation policy in effect
GOLF EVENTS
(*) Signifies events in which all Members are welcome to participate. Event
prices are subject to applicable cart, guest, green fees and tax, unless otherwise noted. To sign up for Keowee Falls golf events and to arrange tee times
call (864) 944-2010.
INAUGURAL MEN’S INVITATIONAL
Thursday-Saturday, June 5-7
• Format: five nine-hole matches within flights
• $975 per team (plus tax)
• Deadline: limited to the first 24 teams to enter by invitation
• Open to Keowee Falls Members only
JUNIOR GOLF SCHOOL (*)
Friday-Saturday, June 13-14
• Friday, 3:00-6:00pm | Saturday, 8:30am-1:00pm
• $95 per person
• Limited to first 12 students (ages 6-16)
COUPLES MEMBER-GUEST
Saturday, June 21, 10:00am shotgun
• Format: four- player teams in couples – one best ball men added to
best ball of ladies, net
• $225 per four player team
• Registration: May 16 open to Falls Members | June 1 opens to
Vineyards Members
• Limited to the first 18 teams to enter
• Open to Keowee Falls and Keowee Vineyards members only
INDEPENDENCE DAY TOURNAMENT (*)
Friday, July 4, 10:00am shotgun
• Format: red, white, and blue tee flights
• $30 per player
• Entry deadline for signup: July 2
THE CLIFFS CLUB FITTING AND DEMO DAY (*)
• Saturday, July 5, 9:00am-4:00pm
KEOWEE FALLS MEMBER/MEMBER
Saturday-Sunday, July 19-20, 9:00am double tee each day
• Format: Saturday: select drive, alternate shot; Sunday: better ball of two net
• $150 per team
• Entry deadline: July 16
• Open to Keowee Falls and Keowee Vineyards Members only
Walnut Cove
SOCIAL EVENTS
Events take place at the Walnut Cove Tavern unless otherwise noted. For
reservations call (828) 687-1738.
SUNDAY BRUNCH
Sunday, June 1, July 6, 10:30am-1:00pm
• $22.95 per adult, $11.95 per child (5-11), free (under 5)
GOLF MAINTENANCE OPEN HOUSE
Wednesday, June 4, 6:00-8:00pm
• Enjoy shop talk with the golf grounds crew
• Complimentary beer, wine and hors d’oeuvres
SADIE HAWKINS DINNER AND DANCE
Friday, June 6, 6:30pm
• $45 per person
• Wear your jeans and boots and enjoy great food and music
TAVERN TALK
Friday, June 27, 6:00-6:30pm
• Local artist, John Mac Kah, shows his painting and a brief
discussion of his works
LADIES CELEBRATION LUNCHEON
Monday, June 30, 12:00pm
• Three-course lunch
• $16.95 per person, includes lunch and non-alcoholic beverage
INDEPENDENCE DAY CELEBRATION
Friday, July 4, 7:00pm BBQ dinner followed by fireworks at dusk
• $35.95 per adult, $14.95 per child (5-11), free (under 5)
GOLF EVENTS
(*) Signifies events in which all Members are welcome to participate. Event
prices are subject to applicable cart, guest, green fees and tax, unless otherwise noted. To sign up for Walnut Cove golf events and to arrange tee times
call (828) 687-7965.
SADIE HAWKINS GOLF TOURNAMENT
Friday, June 6, 4:00pm shotgun, nine holes
• $20 per person
• Open to Walnut Cove Club Members only
• Optional Sadie Hawkins Dinner and Dance at 6:30pm ($45 per person)
COUPLES GOLF (*)
Sunday, June 8, 1:00pm shotgun
$10 per person
FATHER AND SON TOURNAMENT (*)
Sunday, June 15, 3:00pm shotgun
• Nine holes, putting contest and awards
• $25 per person
GOLF MIXER (*)
Friday, June 20, 4:00pm shotgun
• Nine holes
• $15 per person
LADIES MEMBER/GUEST
Wednesday-Thursday, June 25-26
• Open to Walnut Cove Members only, call to schedule practice rounds
THE CLIFFS CLUB FITTING AND DEMO DAY (*)
• Saturday, June 28, 9:00am-4:00pm
JUNIOR GOLF CAMP (*)
Wednesday-Friday, July 9-11, 9:00am-3:00pm
$150 per child, includes snacks and lunch daily
Members receive 10% discount on food purchases at La Bastide MondayThursday when paying the entire bill with your membership card. (Party size
and date restrictions may apply.) For reservations call (864) 836-8463.
SUMMER SOLSTICE DINNER
Friday, June 20, 5:30-9:00pm
• This special tasting menu will pay tribute to seasonal farm-fresh
produce from The Cliffs Organic Farm. (á la carte menu available)
• $79 per person
SOUTHERN BAR-B-QUE GRILLING SERIES
Tuesday, June 24, 11:30am-3:00pm
• Join Executive Chef Pesner and Chef de Cuisine Rhyne as they fire
up the grill to teach you how to prepare authentic southern bar-b-que
• $60 per person
Other Events
O R G A N I C FA R M
For more information and to reserve your place, contact Marnie Record, Environmental Services Coordinator at (864) 270-8673 or mrecord@cliffscommunities.com.
TASTE OF THE FARM
Wednesday, June 4, 4:00-500pm
• Taste the fresh flavors of heirloom produce using healthy recipes
• Complimentary
SEASONAL FARM LUNCH
Thursday, June 5, 19, 26 July 10, 24, 11:30am-2:30pm
• Tour the organic farm, followed by a cooking demonstration and
lunch in the kitchen of La Bastide
• $25 per person (maximum group size 8)
ALL ABOUT HERBS
Tuesday, June 10, 9:00-10:30am
• A farmer teaches you how to grow herbs, our dietician teaches you
the herbs’ nutritional value, and then a Cliffs’ chef demonstrates how
to use the herbs in a delicious recipe. Take home your own pot of herbs.
• $20 per person
FLOWER ARRANGING
Tuesday, June 11, 25, July 9, 23, 9:00-10:30am
• Using seasonal fresh flowers and foliage, this hands-on workshop
allows you to create a masterpiece to take home.
• $20 per person
POTLUCK
Tuesday, June 17, 6:00pm
Bring a dish to share, and enjoy the company of farm friends.
VOLUNTEER DAYS
Every Wednesday and Thursday, 9:00am-12:00pm
• Wednesdays are general work days.
• Thursdays are harvest days
E V E N T S
SPIRITS AND SONGS
Wednesday, June 18, 6:30-8:30pm
• Meet your neighbors, enjoy drink specials and hors d’oeuvres, and
enjoy live entertainment
• Featuring local artists Constance Williams and Vicki Brown
SOCIAL EVENTS
O F
SUMMER IN PARIS WINE DINNER
Saturday, June 14, 6:30pm
• Four-course dinner
• $65 per person
La Bastide
S C H E D U L E
E-vents LUNCH & LEARN
Friday, June 13
• 11:00am, Stay connected via E-vents | 12:00pm lunch
• $10.95 per person
a Bastide isn’t about being French,
it’s about being fresh.
Locally grown produce and meats along with ingredients from The
Cliffs’ own organic farm. Together, they help to create a delightful menu
that is as varied as it is delicious. Extraordinary food, impeccably served
in the casual elegance of a country inn. Just minutes from Greenville and
Asheville. Serving breakfast and dinner every day except Sunday.
For reservations, call 864-836-VINE. Or toll-free at 877-836-VINE.
10 Road of Vines, Travelers Rest, South Carolina 29690 www.labastide.com