May 2019 Update

The Pros Perspective
By: PGA Head Professional Mark Keating & PGA Assistant Professional Mike Snyder

They are OUT!  Our new numbered tee system is in place and ready for you. These tees correspond to the different speeds with which we all swing the club.  Gone are the days of gender, age and handicap assigned tee markers.  Spend some time to research the data backing up the move and then find your clubhead speed (contact us to have your swing measured)! We encourage you to test drive a tee suited to your clubhead speed and bring us your feedback.

Congratulations to our two qualifiers for the US Women’s Open that took place here on the 25th of April.  They were Naomi Ko of Canada and Auston Kim from St. Augustine Florida.  Keep an eye out for these two during the Women’s Open Coverage. Naomi played the 36 hole qualifier at 3 under par and Auston at minus 2!

More great golf to watch for will be the Oregon Amateur Qualifying on the first of June and the US Senior Open Qualifying on the 10th of June.  Stop by and get an eyeful of some high caliber play!

Drive, Chip and Putt qualifying will be held here on June 28th so get your kids registered now on the national website, www.drivechipandputt.com.  Our region has sent multiple youngsters to Augusta National and the best part is….. Participation is free!

Sign ups for our fantastic PGA Junior League are still open!  Ages 7-17 are all welcome, zero experience necessary and this 10 week program is the fastest growing in the nation!  Find out why at www.pgajlg.com.  Practices begin on the 21st of May and the league runs through the end of July.

Ladies Night is just around the corner with opening day on June 6th.  This 90 minute casual clinic which runs for 8 weeks will cover all of the aspects of getting more comfortable on the course.  We’ll have lots of laughs and do some learning on the way.  Ladies nights will be Thursdays at 5:45.

The Golf Course Dirt
By: Superintendent Bret Carroll

As I write this, it is nearly 70 degrees and gorgeous, with a 10-day forecast of the same. While this means great golfing weather for our players, it means getting the irrigation system dialed in for the maintenance department. The recent sunny, breezy conditions have dried the course up quite rapidly, so we have focused our attention on fixing leaks, installing new controllers, testing sprinklers and blowing air out of the system. It’s rare that we water the entire course in early May, but it’s looking like we’ll need to if the forecast holds. Although, it’s earlier than normal, it will give us a chance to hone in on the right amount of water to keep things green and alive yet firm and fast.

We have added some sand to the bunkers to improve playability and will be doing much more of that in the next month. It will be a slow process as spring/early summer are a busy time for our small crew, but hopefully you will notice an improvement as the season goes on. Along with adding/replacing/moving sand, we will also be removing and shrinking some bunkers. As the cost of sand and bunker maintenance has greatly increased in recent years, many courses in the area have done the same. By reducing the number and size of our bunkers, we can more easily maintain the existing ones and keep them more playable.

We will also be constructing and enlarging some forward tees to accommodate our new #1 tee set, leveling and re-grassing some tees (weather permitting) and doing our best to eliminate weeds and unwanted pests from the course this spring. It will definitely be a busy May for the grounds crew, and I hope our efforts show in what looks to be a beautiful month on the course. See you out there!

On Tap at Orchards Grill
By: Food & Beverage Manager Alex Jeli

Thanks to everybody that attended our Easter Brunch!  Chef Jordan put out a wonderful spread of brunch favorites for our annual Easter Brunch Buffet.

We have released our new menu with lots of new and exciting options to choose from.  New items include the French Dip, Philly Cheese Steak, Shrimp Melt, Mandarin Chicken Salad, Cubano Sandwich, Pulled Pork Quesadilla and Calamari.

Orchards Grill 2019 Daily Menu

Orchards Grill Happy Hour Menu

Starting May 1st we will be open every day until at least 7:00 PM and until at least 8:00 PM on Fridays and Saturdays.  Happy Hour will be available every day from 4:00-6:00 PM. $1 off draft beers, well drinks and appetizers during happy hour!  There is also a small food menu for happy hour with additional options that aren’t on the regular daily menu.

We have spruced up the patio with some new plants!  I hope to see you all come and check out what we have out on the patio now.  It is a lot greener and a more intimate space to relax after your round!

The Chefs Table
By: Executive Chef Jordan Young

Here in the Pacific Northwest, BBQ sauce is very much a foreign concept… why do you ask? The explanation could be a variety of opinions such as where the population grew up, or what is usually available on the local market. I personally think that a large part of our diet has to do with the weather, and seasonal availability of proper barbecue practices. What I mean by this is that the best time to fire up the old grill is late spring to early fall here in Oregon. However, BBQ tends to be a large part of life in other regions of the country (Texas, North Carolina, South Carolina, etc.) obviously because heating an already hot house is counter-intuitive.

The culture of BBQ is unquestionably a by-product of slave owners often keeping the best cuts of meat for themselves, and their families, while handing down the “less desirable cuts” to the slaves, and servants that ran the day to day business of the house. Tough and grisly as they were, it would require long cooking times and temperatures to make the ribs, brisket, and other fat dense meats to render down, and become tender. The sauce part of the equation was to soften the blow of the often-spoiled meats (hence why most BBQ sauces are vinegar based) and make them much more palatable. Here is a quick Breakdown of BBQ sauces by Region:

  • South Carolina- Mustard based BBQ sauce
  • Texas- Mop style BBQ sauce (thin and tangy sauce to baste)
  • Kansas- Thick molasses-based BBQ sauce
  • Alabama- White sauce (Mayonnaise based BBQ sauce, think cole-slaw mix)
  • Lexington Style Dip- probably the one BBQ sauce that is most known in our parts, the introduction of ketchup to a sweet and tangy sauce that is most common on supermarket shelves.

Here is my take on a BBQ sauce that has elements of all other sauces, but also adds a local early summer staple found just about anywhere here in Oregon!

Pacific Northwest Blackberry BBQ Sauce

  • 8 cups ketchup
  • 4 cups brown sugar
  • 2 cups molasses
  • 4 cups apple cider vinegar
  • 4 cups blackberry puree
  • 1 Tbsp granulated garlic
  • 2 Tbsp ground mustard
  • 2 tsp. Onion powder
  • 1 tsp. White pepper
  • 1 tsp. Cayenne pepper
  • 4 Tbsp. Black pepper
  • 1 Tbsp. Salt

Add all ingredients into a large pot and stir. Cook over medium low heat for at least two hours, until the flavors marry, and become balanced (sweet, salty, tangy etc.) best for glazing a slowly cooked piece of meat… I really enjoy eating it with pork ribs!

Monday, May 6th – Topdressing Greens 
Course closed until 10:00 AM

Monday, May 6th – High School Tournament
Tee Times begin at Noon

Tuesday, May 7th – High School Tournament
Tee Times begin at 10:00 AM

Sunday, May 12th – Mothers Day

Sunday, May 26th – OGAGC Memorial Medley Tournament
Tee Times begin at 10:00 AM – More info coming soon!

Monday, May 27th – Memorial Day
Holiday Rates in affect

Tuesday, May 28th – Topdressing Greens
Course Closed until 10:00 AM

Saturday, June 1st – Oregon Am Qualifier
Course closed until 1:00 PM

Thank you for reading this months edition of The Up and Down! We look forward to serving you in the future and we thank you for your continued support. We look forward to making 2019 a great golf season!

-The entire staff at OGA Golf Course