Another Seabreeze Publication www.seabreezecommunications.com
VOL. 22 NO. 8
AUGUST 2024
The Club At Gateway Golf Tip From Gyles …
Want to be a better chipper? There are some very important fundamentals when you are chipping. Use these fundamentals while practicing to improve in minutes. Choose the club you want to use by imagining the shot you want to hit. If it’s a higher shot you need more loft. If it’s a lower running shot you need less loft. One of the most important parts Gyles Robin of chipping is deciding where you want the ball to land. All the best players in the world are looking at the point they want to land the ball because they have decided how they think the ball will roll after it lands. Make sure you preset your weight 60 percent on your leg closest to the target at address. If you do this correctly it will lock your lower body so your upper body can control the swing. With your weight 60 percent on your left, make sure the end of the grip is pointing at your belt buckle and your ball position is just in front of the middle of your stance. (Your hands should be ahead of the ball). *If you want to hit a lower chip shot you can move the ball back in your stance. To control the tempo of your swing and, therefore, the distance of your shots, try and make the club head travel as far back as it goes through. Make sure you accelerate the club through impact (this can be scary for some people). If you have the correct fundamentals this won’t be as scary because you will create
spin and ultimately have more control of the golf ball. When these fundamentals are correct you will make the club bounce into the ball and brush the top of the grass. In this tip, I didn’t mention anything about opening stance or adding loft to your club. These are used for different shots, not a basic chip shot. If you would like to learn more about different types of chip shots and the techniques we use to hit them, please contact me at golfpro@gatewaygcc.com or go onto Foretees to book a lesson.
now. She has made great strides with strength, stamina, stability and balance. At her first session, she was unable to walk up the steps, and now one short year later, she has achieved all of her goals. Mary Margaret is available for personal training on Monday, Tuesday, Thursday and every other Saturday.
Personal Training With Mary Margaret Pictured below is a training session with Mary Margaret Tarutis and Judy Sentimore. Judy is a beautiful soul and has been training with Mary Margaret for about a year
The Club At Gateway on page 6
Gateway Women’s Club By Janice Eaton, Laurel Borgia, Marianne Kollasch and Donna Marchetti
Gateway Women’s Club Takes A Close Look At Wine Pairing By Stephanie K. Mena Sarah Yanovich, food and beverage director of The Club at Gateway, took time from her busy schedule and spoke to the ladies of Gateway Women’s Club (GWC) on this mystifying topic. Planning the right meal to prepare for your holiday party, birthday celebration, or even a quiet dinner with friends is challenging enough. Deciding which wine to serve complicates the decision even more. Yanovich offered a simple solution, “Drink what you like, but always be willing to explore your boundaries.” At the start, look at the center of the plate. What is the most dominant flavor? Don’t forget about the sauces. Flavor Gateway Lifestyle
balance is the key to great pairings. Light bodied white wines are high in acid, citrusy and refreshing. Sauvignon Blanc, Dry Riesling, Chablis, Pinot Grigio, Vermentino and Verdejo complement shellfish – oysters, shrimp, scallops and clams. Delicate white fish like grouper, snapper, flounder, cod and haddock are also great accompaniments. Oak Aged Chardonnay, Viognier, Soave and White Rioja are rich, creamy, oaky, toasty, lower in acidity and have riper fruit flavors. They blend well with lobster, crab, monkfish, skate, Chilean sea bass and swordfish. Light bodied red wines bring higher acid, lower alcohol, and low tannin. Pinot Noir, Beaujolais, Nebbiolo, Zweigelt pair well with lean red meats like grilled fillet mignon, veal chops/ tenderloin, and lamb chops. Game meats and poultry also fit well including pork, duck, Cornish games hens and venison. Dark fleshed fishes /fattier seafood like tuna octopus, salmon, grilled or smoked fish are also included. Heavier reds offer lower acid, higher alcohol and higher tannin. This group includes Cabernet Sauvignon, Merlot, Syrah, Zinfandel, Malbec, Tempranillo, and Red Blends. They PRSRT STD US POSTAGE PAID FT MYERS FL PERMIT 751
match well with roasted/braised red meats like ribeye, Osso Buco and short ribs. Also smoked/BBQ meats including pork ribs, beef brisket, pork belly, BBQ chicken and sausage. They stand up well to big flavors like lasagna, spaghetti Bolognese, beef stew and loaded burgers. Yanovich ended her presentation with easy to play fun games. In the Brown Bag Blind Tasting Game, the host purchases three to five wines, places each one in a brown bag labeled with a number. The goal of the game is to identify the variety of each wine. A higher-level game asks you to identify producer and the vintage of each bottle. Yanovich had an early start in the food industry working in hospitality at the young age of 13 beginning as a dishwasher and progressing to the front of the house in college. Sarah holds a bachelor’s degree in culinary arts business management from the Culinary Institute of America and a Level 2 Award in Wines from the Wine and Spirit Education Trust. She has a special interest in the production and creation of wine, the Gateway Women’s Club on page 2
IMPORTANT NOTICE!
Please submit all articles for Gateway Lifestyle To Seabreeze Communications 5630 Halifax Ave. • Fort Myers, FL 33912 E-mail to lee@seabreezecommunications.com by the 4th of the month preceding the month of publication.