Reminders & Announcements 3
Clubhouse Renovation 4
Clubhouse Renovation Photos 5
Palmetto Hall Heritage Invitational 6-8
Heritage Plus+ 9
Heritage Golf Text Club 10
Manager's Message 11
Turf Talk 12
Brown Sugar Bourbon Smash 13
Butternut Squash & Apple Bisque with Spiced Pecans 14
October Calendar 15
Ladies Golf Clinic 16
Pub Night 17
Happy Hour 18
Fall Festival 19
Bar Service: Daily 9am-4pm
Golf Shop: Daily 6am-6pm
Friday 4pm-6:30pm
In honor of Breast Cancer Awareness, the club has installed pink flags on all 36 holes for the month of October.
AROUND THE CLUBHOUSE
AROUND THE CLUBHOUSE
AROUND THE CLUBHOUSE
AROUND THE CLUBHOUSE
By Rob Ciapanna
We kicked off the first week of fall by hosting the club’s annual Men’s Member-Guest Invitational.
We had a full field of 48 teams. It was an outstanding event enjoyed by all the participants and guests Congratulations to the overall champions, Arnold Orender and his son, Joseph. I would like to thank the entire staff for their hard work and extra effort that went into making this year ’ s tournament such a great success, from the lush course conditions to the detailed golf operations and exquisite food and beverage I am so proud to be a part of such a great team Well Done!
Be sure to join us at the club on Friday, October 24, from 5pm-9pm for our annual Community Appreciation Fall Festival sponsored by the POA. Enjoy a full Low Country cookout including a Gulf Coast Oyster Table, Pulled Pork, Fried Chicken, kids’ table, and Halloween candy. Activities include a bouncy house and live music So come out and socialize with your fellow neighbors RSVP’s can be made through the POA by emailing Fallfest@palmettohallhhi.com.
The clubhouse renovation is nearing completion There are some last-minute punch list items to address, along with training the staff on the new point of sale and menus A separate communication will be coming out soon, announcing the grand opening along with menus and hours of operation.
See you around the club.
by Patrick Wake
Cooler temperatures have begun to creep into the weather pattern, and an early feeling of fall is in the air.
This is the time we begin thinking about winter weeds and putting out preemergent herbicides to help combat them. There are several different types of these herbicides, different application methods, timing, and modes of action I won’t bore you with the details, but I will say we will discuss the options and formulate a plan that we feel will best suit our needs.
Our main target in putting out winter weed control is an annual blue grass called Poa annua. It has become very aggressive and resilient over the past decade and has even evolved to be resistant to some of the chemistries in herbicides. For this reason, we need to rotate our chemicals, strategies, and timing in an attempt to keep it out of our playing surfaces. We begin at this time of year, as soil temperatures cool down, and it begins to germinate under the canopy, unseen. This should help control what is newly beginning to emerge, but we will need to have a different strategy going forward The next applications will come in 8-10 weeks and will include a post-emergent as well, to eliminate what our first application missed and give us longer control for later germinating plants.
As I said, it is a little boring to discuss, but it will hopefully be effective over the winter. We will continue to adjust our strategies depending on weather and weed pressure, and make notes on our success for future years. We are always striving to give the best playing surfaces possible, and I hope you all are seeing the results.
Enjoy the tournament season. We will see you on the course.
11-ounce Brown Sugar Syrup
2 ounces Bourbon
2 ounces Ginger Beer
Fill a rocks glass with ice. Add the brown sugar syrup, then the bourbon. Stir well. Top it off with the ginger beer
Optional: Garnish with an Apple slice
SPICED PECANS
1 cup pecans
1 tbsp butter (or olive oil)
1 tbsp maple syrup
½ tsp cayenne pepper (optional)
½ tsp cinnamon
Pinch of sea salt
METHOD:
INGREDIENTS:
1 large butternut squash, peeled, seeded & cubed
2 apples (Honeycrisp or Gala), peeled & chopped
1 medium onion, diced
2 carrots, sliced
3 cloves garlic, minced
4 cups chicken or vegetable stock
1 cup of apple cider
½ cup heavy cream (or coconut
milk for dairy-free)
2 tbsp olive oil
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp smoked paprika
Salt & black pepper to taste
Roast the Vegetables: Preheat oven to 400°F Toss squash, apples, carrots, and onion with olive oil, salt, and pepper Roast 30–35 minutes until caramelized and tender
2. Blend the Bisque: In a large pot, sauté garlic for 1 minute. Add roasted vegetables, cider, and stock. Simmer 15 minutes. Purée with an immersion blender until smooth. Stir in cream, cinnamon, nutmeg, and paprika Adjust seasoning
3. Prepare the Pecans: In a skillet, melt butter, then add pecans, maple syrup, cayenne, cinnamon, and salt. Stir until coated and toasted, about 3–4 minutes. Spread on parchment to cool.
4 Serve: Ladle bisque into bowls Swirl with a drizzle of cream and top with spiced pecans
