Beau Chene Country Club January 2015 Newsletter

c o u n t r y c l u b

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Chef Hosie's Southern Diner POP-UP in the Oak GrillGet your family and friends together to enjoy a Southern Diner-Style dinner in the Oak Grill!

Dinner complete with Table Snack, Entrée and Dessert is only $17; add a few Starters to share for a few bucks more.

StartersBaked Potato Soup or Hosie’s Chili with all the fixins 5

1905 Salad crisp iceberg, ham, shrimp, tomatoes, pimento olives, Swiss, Romano and garlic dressing 6

Hand Dipped Onion Ring Loaf a table pleaser with loco and yum yum sauces 7

Irish Nachos waffle fries, melted cheeses, sour cream, chives, roast beef debris gravy 8

Table SnackSharp cheddar biscuits with southern honey butter - included in entrée price

Choice of Entrée Includes Table Snack and Dessert $17Southern Fried Chicken two pieces choice of dark or white with garlic bread and two sides

Country Fried Steak served with sawmill gravy, garlic bread, and two sides

Angus Patty Melt on grilled multi-grain toast with caramelized onions, Swiss and American and one side

Monte Cristo Sandwich the best ham and cheese ever, battered and fried…with one side

Home-Style Meatloaf served with brown gravy, garlic bread and two sides

Hot Pastrami Rueben served on grilled rye with Swiss, kraut, Russian dressing, and one side

Cobb Salad chopped greens, grilled chicken breast, tomatoes, bacon, bleu cheese, avocado and boiled egg

Lasagna Bolognese baked lasagna with beef, pork and Italian sausage. Served with garlic bread and one side

Side ChoicesMashed taters n’ gravy, baked mac n’ cheese, waffle fries, cole slaw, cheese grits, green beans, turnip greens

DessertBanana Split with Neapolitan ice cream, chopped walnuts, chocolate sauce, whipped cream and a cherry – included in entrée price

details on page 3Friday and SaturdayJanuary, 23 | 24

Valentine’s Mardi Gras

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Dinner Dance

details on page 6

details on page 5

BEAU CHÊNE DINING

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Phone Directory

ClubhouseTennis & Fitness CenterOak GrillGolf Pro ShopGolf Course SuperintendentCorporate OfficeMorgan’s/Dining Room

845-3571845-3504635-0223845-3572845-3771845-3565635-0221

Email AddressesChris Inman, [email protected]

Ken Johnson, Club [email protected]

Hosie Bourgeois, Executive [email protected]

Fred Schroeder, Director of [email protected]

Matt Campagne, Assistant [email protected]

Ted Smith, Director of [email protected]

Randy Weidemann, Tennis [email protected]

Natalie Smith, Director of [email protected]

Sarah McNeil, Fitness and Recreation [email protected]

Wendy Perino, [email protected]

Hours of Operation

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Golf OperationsPro Shop Tuesday-Sunday 7 a.m. - 5:00 p.m. Range open 7:30 a.m. - 5:00 p.m. Range closes at 4:00 p.m. on Sunday Closed Mondays

Tennis / Fitness OperationsAccess available from 5:00 a.m. - 11:00 p.m. with access card. Indoor tennis until 9:00 p.m.Reception area staffed: 8 a.m. - noon 7 days, and 4 p.m. - 7:30 p.m. Mon.-Thurs.

POOL OPERATIONSNo lifeguard service at the pool complex. Gates will be locked at all times and pool use is limited to electronic entry cards during daylight hours. Children must be accompanied by adults at all times when lifeguards are not present and swimming is at your own risk.

appy New Year and Happy Anniversary!

2015 marks Beau Chêne Country Club’s 40th year of operation and throughout the year we will recognize this milestone with all kinds of club events which pay homage to our past and look forward to our bright future. This month we will kick off our 40th year with a Southern Diner Pop-Up on January 23 and 24, and then we’ll “Turn Back the Clock to 1975” for a very special dinner on January 31. Watch your monthly club newsletter and regular email bulletins for information on other 40th Anniversary events.

As promised, beginning this month our monthly newsletter will be published digitally and will be delivered to you via

Hby Ken Johnson, CCMManager's Message

email. It will also be available for reading and printing on our all-new club website, which will launch in early to mid-January. The digital newsletter format gives us the ability to expand beyond the 12 page print format to include more in-depth articles and info, pictures and video. For example, when we book a band to play at a club event you will be able to click on a link to see how they sound! Fred and Randy’s columns can include links to video demonstrations of golf or tennis techniques. The possibilities are endless and very exciting. If you have email but are not receiving from us, please send me an email to: [email protected] and I will make sure you are “in the loop.”

With the New Year, we are making a few changes to our Food and Beverage offerings: • On Tuesday and Friday we are adding a hot entrée option to our Soup and Salad

Buffet. This will be a hearty ever-changing dishes like Jambalaya, Shrimp Creole, Beans and Rice with Sausage, Chicken and Dumplings, Lasagna, Beef Stew, etc. Top it off with Ice Cream!• We are curtailing the full hot lunch buffet on Wednesdays, and replacing it with the Soup, Salad, Hot Entrée and Ice Cream option, just like Tuesday and Friday. • Tuesday’s hot lunch entrée will be Chef Hosie’s Pot Luck. Wednesday and Friday hot lunch entrées will be published in the newsletter and weekly emails.• On Thursday and Friday evenings we will continue to offer an $18 Steak or Fresh Fish Meunière Special. The $18 steak will be a 10 ounce hand-cut Sirloin, instead of the Filet Mignon, which we will continue to offer at $22 complete with au gratin potatoes and fresh vegetable.

We are looking forward to a great 2015 - see you at the Club!

’d like to offer a big thank you to my Beau Chêne family for another great year

here at the club. Now that we are a decade and a half past the turn of the century, I can officially put my Y2K fears to bed and finally focus on cooking. And what better way to exercise this new clarity of thought on cuisine of the future than to turn back the clock to do some really retro food in honor of Beau Chêne CC turning 40. You know it’s not every year a club turns 40, so that definitely calls for some ‘70’s mainstays like mint jelly, cheese balls, and rumaki! I jest of course, though I’m now craving a cheese ball. What I am looking forward to is dusting off some

culinary stalwarts over the course of this year that truly deserve their place in food history. The Dover Sole involved in our January 31 “Turn Back the Clock” Dinner is one such stalwart of old. Having likely filleted more sole than any chef my age or younger in the metro area, there was a point when I prayed for God to place it on the endangered species list. Now at times I find myself missing the entire process involved with such a unique delicacy. I think that I’ll also help kick things off this month with a cooking class rooted in some of those nostalgic dishes of old. Join me on Tuesday, January 20 from 6:00-8:00 p.m. to help bring some amazing dishes back

from the dead… and no, I do not do Mile High Ice Cream Pie! Bon Appetit!

Cooking with Chef Hosie featuring Classic Dishes circa 1970’sTuesday, January 20 6-8 p.m.

$28 per person includes instruction, food samples and wine

Happy New YearI

by Hosie Bourgeois, Executive Chef

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FridayA la Carte Lunch Oak Grill Soup, Salad, Hot Entrée & Ice Cream Bar Oak GrillHappy Hour Morgan's & Oak GrillA la Carte Dinner featuring Steak and Fish Specials Oak GrillA la Carte Dinner featuring Steak and Fish Specials Morgan's

Saturday A la Carte Breakfast Oak GrillA la Carte Lunch Oak GrillA la Carte Dinner Oak Grill

SundayBreakfast Buffet Oak Grill A la Carte Lunch Oak Grill Oak Grill Bar Open

MondayClub Closed Tuesday A la Carte Lunch Oak GrillSoup, Salad, Chef's Entrée & Ice Cream Bar in Oak GrillOak Grill Bar

WednesdayA la Carte Lunch Oak GrillSoup, Salad, Hot Entrée & Ice Cream Bar Oak GrillFamily Night Buffet Oak Grill

ThursdayA la Carte Lunch Oak GrillHot Lunch Buffet Oak GrillA la Carte Dinner featuring Steak and Fish Specials Oak Grill

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D i n i n g S c h e d u l e

Starter Choice Lump Crab Egg Roll wasabi aioli, eel sauce and sweet chili

Peppercorn Ahi Tuna with mango, avocado and crispy wontonsHearts of Palm Salad crème fraiche vinaigrette, wild arugula, fresh tomato and tassoMaya Soup with shaved rare beef, pico de gallo, mixed cheeses, tortillas and avocado

Entrée ChoiceEntrée price denotes price of two course dinner

Pompano en Papillote $29Fresh fillet of pompano baked in parchment with shrimp, crab, and oysters in a sherry cream

sauce. Served with a side of tournée potatoes and Chef ’s vegetable

Rack of Lamb $29Dijon roasted New Zealand lamb, port wine jus, pappardelle pasta Alfredo, eggplant frites

Barbeque Sweetbread Tacos $27 Served as a trio with grilled veal, Latin slaw, pico de gallo,

Spanish brown rice and Cuban beans

Shrimp and Sirloin $31 Grilled 10oz New York strip, cognac cream sauce, pan seared gulf shrimp,

pomme frites and Swiss chard

Dessert ChoiceBelgian Waffle With fresh baked in blueberries, vanilla ice cream,

warm strawberry and cognac sauces

Chocolate Decadence Dark chocolate cake layered with ganache and chocolate mousse,raspberry sauce and fresh marinated berries

Chef ’s House-Made Ice Cream

Reservations Only | Seating from 6:00 – 8:00 p.m.

BEAU CHÊNE DINING

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Morgan’s RSVP dinners give Chef Hosie and his staff a chance to be really creative! The entrée price includes one other course – starter or dessert. A third course may be added for an additional $7.00. This is a reservations only monthly event, and

reservations will be cut off at 3:00 p.m. on that Saturday

Saturday, January 17

Christmas Dinner with "Bon Operatit"

January 1Cabbage and Chorizo SoupSaladsPulled Chicken Tostada BarSmoked Pork StewYellow Rice with Fresh CilantroRefried Black BeansBroccoli with Pepper Jack SauceIce Cream Sundae Bar

January 8Italian Wedding SoupSaladsSeafood Au Gratin Stuffed PeppersFried ChickenCajun Angel Hair Pasta Eggplant ParmigianaGarlic Sautéed Snap BeansIce Cream Sundae Bar

January 15Stuffed Pepper SoupSaladsChicken Andouille Pot PieCornmeal Fried CatfishGarlic Roasted Red PotatoesFresh Smothered Mustard GreensBalsamic Broiled TomatoesIce Cream Sundae Bar

January 22Fried Chicken SoupSaladsSalisbury Steak with Mushroom and Onion GravyBlackened Catfish with Crystal Beurre BlancMashed Potato BarCreamed SpinachEggplant CasseroleIce Cream Sundae Bar

January 29MinestroneSaladsMeatballs in Marinara SauceFried Catfish FilletsButtered SpaghettiGarlic Roasted VegetablesLima Beans with TomatoesIce Cream Sundae Bar

$10 Adults $7 Children 12 and Under 11:30 to 2 p.m.

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THURSDAY Lunch Buffets

January 7Eggplant and Italian Sausage SoupSalads and TapasFried ChickenPoached Salmon with Lemon Dill SauceCrab Cakes with Macque Choux and RemouladeTruffle Romano Whipped PotatoesFarfalle with Roasted Corn, Olives, and Sundried TomatoesStuffed Eggplant Rolls with Pomodorina SauceMascarpone Creamed SpinachKids FavoritesAssorted Desserts and Ice Cream Sundae Bar

January 14Crabmeat BisqueSalads and TapasCurried Chicken with Grilled PitaMustard Glazed Pork ShoulderCrabmeat CannelloniHarvest Basmati RiceGarlic Mashed PotatoesHaricot Verts with Shallot ButterCarrot SouffleKids FavoritesAssorted Desserts and Ice Cream Sundae Bar

January 21 – Super Family Night and Bingo!Kids 12 and Under Eat Free!New England Clam ChowderSalads and TapasCochon de Lait with Tiger SauceNachos BarFried ChickenCreamy Buttermilk Mashed PotatoesCajun Dirty RiceSmothered Green Beans with BaconCauliflower in Cheese SauceKids FavoritesAssorted Desserts and Ice Cream Sundae Bar

January 28Turtle Soup au SherrySalads and TapasRotisserie ChickenCrispy Fried Catfish FilletsCreole Shrimp and GritsButtermilk Mashed PotatoesWild Mushroom Egg NoodlesGarlic Sautéed Green BeansBleu Cheese Broiled TomatoesKids FavoritesAssorted Desserts and Ice Cream Sundae Bar

WEDNESDAY Family Nights$14 Adults $7 Children 5:30 to 8 p.m.

Beau Chêne Breakfast BuffetServed Every Sunday

9:00 a.m. - 1:00 p.m. Only $13 Adults

$7 Children 12 and Under

Reservations suggested for parties of 5 or more

Oak GrillLunch Specials

Served with the Soup and Salad Buffet on Tuesdays, Wednesdays and Fridays 11:00 - 2:00 p.m.

Soup, Salad and Ice Cream $6.95Add a delicious hot entrée for just $3 more!

Hot Entrees:On Tuesdays throughout January, join us for Chef’s Pot Luck

Wednesday 7: Lasagna BologneseWednesday 14: White Beans, Smoked Sausage and Rice

Wednesday 21: Baked Chicken and MacaroniWednesday 28: Meatballs and Spaghetti

Friday 2: Fish n’ ChipsFriday 9: Shrimp Creole and Rice

Friday 16: Seafood LasagnaFriday 23: Meatloaf and Mashed Potatoes

Friday 30: Chicken Parmigiana

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Dungeness Crab NightSaturday, April 26 in the Oak Grill

Acquistapace Wine Dinner

A Beau Chêne Country Club 40th Anniversary Event Saturday, January 31

Back in 1975 when Beau Chêne CC opened, Continental Cuisine was the all the rage. Based on classic French cooking with a touch of Vienna, this was European cuisine adapted for American

tastes. In New Orleans, restaurants like Versailles, Masson’s, Willy Coln’s and most of the grand hotel dining rooms featured Continental menus. While many of the dishes from that era have justly been

relegated to history, there are others that we continue to crave. We are featuring some of these great classics at our “Turn Back the Clock to 1975” dinner on Saturday, January 31.

And to make it really authentic, we will demonstrate Caesar Salad, Dover Sole and Chateaubriand tableside preparations.

Lump Crabmeat Canapés

Lobster Bisque with Lobster Garnish

Caesar Salad

Entrée Choice ofDover Sole Meunière

orChateaubriand Bouquetière

Dark and White Chocolate-Filled Crepes with Raspberry Sauce$39.75

Dressy Casual Attire - Jackets Requested for Gentlemen

Reservations Available from 6:00 to 8:00 p.m.

TURN BACK THE CLOCK

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Fun and Fitness

hope everyone had a wonderful Christmas and

that you are ready for 2015. Let’s start this year off right with my first program Resolutions to Results. I know you’ve all made promises to yourself of how you’re going to start exercising and eating healthy. Let me help you start off on the right track and teach you how to create healthy habits instead of resolutions. (BCCC No.4230).This program will be Mondays, Wednesdays and Fridays at 9:00 am. If there’s enough interest I will add evening class that will meet Monday, Wednesday and Thursday at 5:30 pm. This program will run for 6 weeks from January 5th through February 13th. The class will work on weight loss, building muscle strength and overall creating a healthy lifestyle. The cost will be $360/person. Please email or call me by January 2nd to enroll in this program.

Also kicking off on January 5th will be the 10 week Litestyles program. This program

I will run through March 20th and will break the week of Mardi Gras. This program includes two 1 hour group personal training sessions a week, a nutrition plan, team challenges and rewards, and information about an overall healthy lifestyle. The cost of this program is $375/person. Hopefully one of these two programs meets your needs but if not personal training is always an option.

Parents – the Summer Camp schedule will be out first of February if not before. If you or your children would like to have input regarding themes, activities they liked the most or even the ones they weren’t so crazy about I’m all ears. Please email your families input so that we can have the best camp season ever. I love to make camp better every year and part of doing that comes from hearing what the kids enjoyed and what they didn’t like so much. The schedule will start Tuesday May 26th the day after Memorial Day. This summer I’m also looking into the option of having Counselor Helper positions available for kids 13-15 years old. Be on the look out for more information with the camper registration.

Let’s make 2015 a happy, healthy year!

By Sarah McNeil, Recreation and Fitness Director

update your email / [email protected] newsletterd

January Golf Maintenance and Landscape Update

am excited to announce that the large bunker in front

of #15 green on the Oak Course has been completely renovated! The labor intensive process included removing all of the old sand and drainage tile, reshaping the subgrade (the base below the sand) to ensure proper slope for drainage, installing a new outflow pipe to freely move water out of the bunker, installing new French drainage (perforated drain pipe and gravel), and the addition of a bunker liner to prevent contamination of sand from the soil subgrade and to prevent washouts on the bunker face. Last but

Golf Course MaintenanceBy Ted Smith, Director of Agronomy

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not least, new bunker sand was added and mechanically compacted to create a firm playing surface and to prevent fried egg lies.

From a greens maintenance perspective, we continue to monitor moisture on a daily basis, spray preventatively for fungal diseases and spoon feed with fertilizer. We are also working on keeping green speeds and ball roll at an acceptable level by lightly topdressing with sand, rolling and brushing.

As a friendly reminder, please remember to repair ball marks on greens and fill your divots with sand – this will go a long way in helping us maintain course conditions. If you have any questions, please feel free send an email to [email protected].

Valentine’s Day falls on a Saturday this year, right in the middle of Mardi Gras weekend! We couldn’t resist the opportunity for a party, so we have a great New Orleans menu planned and a DJ playing New Orleans R&B oldies and Mardi Gras favorites from Irma Thomas, Aaron Neville, the Meters, Dr. John, Fats Domino, Ernie K-Doe et al. Details will be published in email bulletins and your February newsletter.

So get a group of friends together and make your reservations now! Seating for dinner is from 6:00 to 8:00 p.m.

Valentine’s Mardi Gras

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H O L D T H E D A T E

Dinner DanceHidden Club Number

A member number is hidden somewhere in this month's newsletter. If you find your number, call the club office at 845-3571 to receive a coupon for a free entrée in Morgan’s.

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Welcome New Club MemberHugh GoldenHugh joined Beau Chêne as a golfer who plans to combine time on the course with attending our social and dining events. Hugh owned Hugh’s Wine Cellar in Mandeville and now works as a consultant. His food and wine knowledge is sure to enrich our wine tastings and guest chef experiences. Hugh has lived in both Georgia and South Carolina and now resides in Beau Chêne.

Meet Kristi Dodson, Our Horticulturalist!

any Club members have noticed the “sprucing up” of the grounds areas around the Clubhouse, Tennis

Center and golf courses over the last year. Credit goes to Kristi Dodson, who joined us in April 2014. We asked her to tell our members a little about herself:

A Virginia native with a passion for life, Kristi Dodson was born and raised in Chesterfield County, just south of Richmond. She obtained her AAS degree with honors in Landscape Design after which she pursued a successful career as a horticulturist, landscape designer, estate gardener and floral designer. Kristi spent much of her career at Salisbury Country Club in Midlothian, and then at a private estate in Richmond’s prestigious West End where she restored the Gillette gardens and opened the property for Virginia’s Historic

M Garden Week in 2004. She is a licensed esthetician, reflexologist and bioenergetic practitioner, too, with interests in nutrition and a healthy lifestyle. Kristi loves baking, stained glass work, swimming and biking.

Kristi, along with her husband, Jerome, and little dog, Jasper, now call Louisiana home. They found that Beau Chêne and the Northshore area was a good fit in their search for a warmer climate and the opportunity to broaden their careers. Kristi’s son, Trey, resides in Richmond, VA where he is a French sous chef and happily married to a wonderful young lady.

Employee Spotlight

Congratulations to these BCCC employees who celebrate employment anniversaries in January!

Stefan Riviere – Head Mechanic Golf Maintenance: 30 Years!

Randy Weidemann – Director of Tennis: 2 Years

Ted Smith – Director of Agronomy: 1 Year

Antonio Mejia Garay – Groundskeeper Golf Maintenance: 1 Year

Thanksgiving

Don't miss thisfun tournament!

Format: 4-Person Point Quota Tournament Each Person's Quota Counts toward Team Score

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Golf News by Fred Schroeder, Director of Golf

Super Bowl Point- Quota Saturday, January 31, 2015

Hidden Club NumberA member number is hidden somewhere in this month's newsletter. If you find your

number, call the club office at 845-3571 to receive a coupon for a free entrée .

Congratulations to Monty Hall and Dave Pesses for making hole-in-one’s recently!

Monty made his ace on Saturday, November 22nd during the last MGA Tournament of the 2014 golf season when he knocked in an 8 iron from 120 yards on # 3 Magnolia. Monty was hitting his new "Ping Karsten" irons!

On Thursday, December 4th Dave Pesses also aced #3 Magnolia which was witnessed by John Pasqua, Rodney Cross, and Brophy Boudreaux. Dave hit a 9 iron from 127 yards!

Also on Thursday, December 4th Lloyd Gautreaux made an eagle on # 16 Magnolia which was witnessed by Bob Miley, Jim Kiser and Larry Cortez. Lloyd hit a 7 iron into the hole!

Shots of the Month:

Monty Hall Hole-in-One

Congratulations to Harry “THE LEGEND” Bicknell and Ann Gesvantner - Most Rounds in 2014!

Congratulations to Harry Bicknell for playing the most golf rounds of golf in 2014 (2nd year in a row!) Harry has posted 157 rounds of golf through December 5th!

Ann Gesvantner leads the ladies with 78 rounds posted! Hopefully we all play more rounds this upcoming year!

Course: Magnolia Entry Fee: $40.00 per golfer / Golf Only

Note: 2015 Beau Chêne Tournament and MGA Schedule will be announced in the February newsletter

Young golfers returning from the links A beautiful golf day on the Oak

2 0 1 4 M O S T R O U N D S

2014 Men’s Club Champion T.C. Ford

2014 BCLGA Club Champion Mary Capouch

2014 Men’s Senior Club Champion Steve Kelly 2014 BC Member-Member Champions Ron Wager – Jack Leber

2014 MGA Blow-Out Winners Hank Burton – Kenny Walters

2014 MGA Points Chase Champion John Carlton

2 0 1 4 G O L F C H A M P I O N S

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BCLGA Results

Tournament Results

MGA 1-Man Scramble November 22 | Magnolia Course

Bruce Kerlin Joel Childress Wiley Conn Bill Bragg

Danny Russell Mike Bicknell Rick Howard Duke Truby

John Godfrey Sal Martino Rich Childers Tom Ambrose

Charlie Strickland William WeedHank Burton Monty Hall

Sean Burke Larry Cortez Chris Inman Harry Bicknell

1st Flight- 1st place 2nd place 3rd place 4th place

2nd Flight- 1st place 2nd place 3rd place 4th place

3rd Flight- 1st place 2nd place 3rd place 4th place

4th Flight- 1st place 2nd place 3rd place 4th place

5th Flight- 1st place 2nd place 3rd place 4th place

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62.563.56465

61.562.56363

667070.570.5

$200$150$100$ 50

$200$150$100$ 50

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$200$150$100$ 50

$200$150$100$ 50

Spouse Golf Fun!

2 0 1 4 H O L E - I N - O N E S

Jim Marcotte #15 Magnolia 1/09/14

Bill Summers #3 Magnolia 4/12/14

Charlie Chartier #13 Oak 4/18/14

Jan Heap #15 Magnolia 4/18/14

John Powers #3 Magnolia 4/27/14

Mary Pitts #3 Magnolia 5/02/14

Dave Dotter #15 Magnolia 5/23/14

Keith Lousteau #5 Oak 9/03/14

Don Wise #13 Oak 9/12/14

Larry Cortez #11 Magnolia 9/17/14

Jimmy Adams #5 Oak 9/20/14

Monty Hall #3 Magnolia 11/22/14

Dave Pesses #3 Magnolia 12/04/14

2 0 1 4 M G A P O I N T S C H A S E R E S U L T S

1st Place John Carlton 1065 pts $225.00

2nd Place Brian Bertucci 1055 pts $175.00

3rd Place Don Wise 1045 pts $150.00

4th Place Hank Burton 1005 pts $125.00

5th Place Harry Bicknell 965 pts $100.00

6th Place Alan Breton 915 pts $ 80.00

7th Place Paul Dubroc 905 pts $ 75.00

8th Place Phil Pitts 865 pts $ 70.00 9th Place Larry Oggs 825 pts $ 60.00

10th Place Tie Scott Gros 785 pts $ 20.00

10th Place Tie Eldon Bolton 785 pts $ 20.00

Team Play November 5

Nancy Wagner Paula Greenland Cathy Favet

Barbara Smith Charlene Moeller Carolyn Hall

1st Flight 1st place 2nd place 3rd place2nd Flight 1st place 2nd place 3rd place

Turkey TournamentNovember 12

Mary Capouch Ann Gesvantner

Karen NatalCristina Donovan

Mildred MileySusan Young

Mary PittsGayle Jones

Betty MillerGussie Dunn

Carolyn HallRuth Woodward

Cristina DonovanMary CapouchKaren Natal

Margaret LippsPam WashingtonLouise Rusch

Jackie GrahamGayle JonesJudy Dotter

1st Flight- Low Gross 1st place 2nd place Low Net 1st place 2nd place

2nd Flight-Low Gross 1st place 2nd placeLow Net 1st place 2nd place

3rd Flight-Low Gross 1st place 2nd placeLow Net 1st place 2nd place

Team PlayDecember 31st Flight- 1st place 2nd place 3rd place

2nd Flight- 1st place 2nd place 3rd place

3rd Flight- 1st place 2nd place 3rd place

The BCLGA would like to invite any new Beau Chêne Lady Golf Members to join the BCLGA for the 2015 golf season. We have a very active association and would encourage all lady golfers to join us for the upcoming year!! Feel free to contact the golf shop for more information

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Tennis Newsby Randy Weidemann, Director of Tennis

H appy New Year to all of you! As

you know January is kicking off the New Year and a new year of Beau Chêne Tennis programs. To make these programs work we need you the member and your friends to make the commitment to participate. We have plenty of programs for all different abilities for both juniors and adults. Together we can make this club the envy of the Northshore.

I’m hoping everyone is pleased with the changes going on here at the Tennis Center. In the last year we have replaced our outdoor chairs, tennis nets, score cards, washed the indoor courts, and enhanced our clay court. The front desk area is still

upcoming events

Jan. 16- The New Year Tennis SocialJan. 30 & 31- Adult Tie Breaker Tournament

Feb. 13- Junior Tennis Night (6-10yrs)Feb. 27 through 29- Adult Mix Doubles Tournament

Coming soon... “The Beau Chêne Club Tennis Championships”

Tip of the Month

being filled with tennis information both for adult and juniors. Lesson balls and equipment are consistently updated, and our Pro Shop now features the Yonex line of tennis rackets. There is still more to come in our efforts to make the Beau Chêne Tennis Center the best place to be!

We are currently accepting registrations for all tennis programs in Winter Session II. Our Winter Session II starts on January 5th and ends on February 15th. We still have space for our members to come out and enjoy the game of tennis. Whether you’re a beginner or advanced player, adult or junior, we have a variety of tennis programs for you.

For a complete list of all our tennis programs please stop by the tennis club or email me at randy@beauchênecc.com and I will email you our brochure.

Return of Serve

Keep it simple! The biggest mistake I see with players returning serve is they over hit. It seems as if they want that Top 10 play on ESPN. In reality they end up missing the return more than they make it. Here are a couple of things you can do to start increasing the frequency of your returns going in the court.

1. The return should be thought of as an approach shot. The back swing on the return should be limited to only taking it back halfway. This is not a full swing ground stroke. The racket and your hand should be coming only as far as the side of body, not pointing back to the fence. Then continue with a full follow through, half back swing and a full follow through. This will start to increase your timing of meeting the contact point and will help tremendously with the problem of over hitting.

2. Move your body weight into the ball. Like the approach shot you want to be moving your body energy forward into the ball, instead of just standing there taking a big ground stroke whack at it. As the server hits the ball, you the returner should be coming down out of your split step. As soon as you land on the ground start your movement forward to strike the ball. This is only about a half step, maybe one step forward to the ball. When your body energy is transferring into the ball you will produce power. Mix this with the shorter back swing and a better contact point you are now on your way to becoming a consistent dynamic returner.

3. Again, KEEP IT SIMPLE! Hit your returns deep down the middle of the court. This will help take away shaper angles your opponent could use on you. This is playing high percentage tennis. The more returns you get into the court, the more times you give your opponent the chance to miss, or make mistakes, and they will. For the most part if you are willing to play high percentage and hit deep, slice or chip down the middle of the court you can then wait to take control of the rally when you see an opening. But missing your return is a great way to lose the point.

In closing, keep the back swing short and start playing higher percentage tennis by hitting the return deep down the middle of the court limiting your opponent’s angles and giving them the opportunity to make mistakes. Get the return back, make the other person play! Think of the return this way: Every one you miss is the equivalent of a double fault. Don’t give your opponent any free points off their serve and you will make it that much tougher for them to hold serve.

a la Carte Breakfast Oak Grill 7:30-11:00

a la Carte LunchOak Grill 11:00-2:30

Casual DiningOak Grill 5:30-9:00

Sunday BreakfastBuffet

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a la Carte Lunch (no Buffet)

New Year's Eve Dinner

j a n u a r y 2 0 1 5

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Sunday Monday Tuesday Wednesday Thursday Friday Saturday

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Soup and Sandwich Lunch Special

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Clubhouse and Golf Courses Closed

Tennis Open

Salad, Soup and Hot EntréeOak Grill 11:30-2:00

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January 1

Golf & Tennis Open

Oak Grill Open for Counter Service Only Until 5:00 p.m.

Happy New Year!

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Tennis Open


Tennis Open


Tennis Open


Cooking Class with Chef HosieTurn back the clock with Chef Hosie as you createClassic Dishes circa 1970’s


Family Night Buffet5:30-8:00




Family Night and BINGO!5:30-8:00



Thursday Hot Lunch Buffet 11:30-2:00

Steak | Fish SpecialsOak Grill 5:30-9:00


TGIF Happy Hour Morgan's and Oak Grill 5:00-7:00

Steak | Fish Specialsa la Carte DiningMorgan's 5:30-8:00Oak Grill 5:30-9:00

a la Carte Breakfast Oak Grill 7:30-11:00a la Carte Lunch Oak Grill 11-2:30


Super Bowl Point Quota Golf Tournament

a la Carte Breakfast Oak Grill 7:30-11

TURN BACK THE CLOCKto 1975 DinnerCasual DiningOak Grill 5:30-9:00

BEAU CHÊNE DINING

R S V P

23Southern Diner Pop-Up in the Grill


Tennis Open












Salad, Soup and Hot Entrée11:30-2:00




TGIF Happy Hour Morgan's Only 5:00-7:00

Steak | Fish SpecialsMorgan's 5:30-8:00









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Coming EventsFamily Night BuffetEvery Wednesday Night

$18 Sirloin Steak or Fish Meunière SpecialThursday Nights in the Oak GrillFriday Nights in Morgan’s

Happy Hour Half-Price Drinks*Friday Nights from 5-7 p.m. in Morgan’s and the Oak Grill*Except where noted on calendar

Morgan’s RSVP DinnerSaturday, January 17

Super Family Night and Bingo Wednesday, January 21

Chef Hosie’s Diner Pop-Up Dinner in the Oak GrillFriday and Saturday, January 23 & 24

“Turn Back the Clock” DinnerSaturday, January 31

Valentine Mardi Gras Dinner DanceSaturday, February 14

Mardi Gras BuffetTuesday, February 17

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Documents

Beau Chene Country Club January 2015 Newsletter