Happy Landings the
Landings Yacht, goLf & tennis cLub
VOL. 37 NO. 8
ISS IN THIS
AUGUST 2024
Happy Landings on line www.LandingsYGTC.com
UE
Keeping Your Pet Safe!
See Toads Raising Cane page 1 New Fitness Equipment
See GM Report page 3 “Swinging in the Rain”
In The Kitchen With Chef Richard By Kathy Striggow The Landings’ Executive Chef, Richard Schultz, was on the front burner in the Main Deck before 45 guests on June 26th when he presented a feast for the senses at the In the Kitchen with Chef Richard cooking demonstration and luncheon. While most Landings diners are familiar with the delectable meals that are served from the Compass Rose’s kitchen, it is rare to see the face behind the culinary delights. Those who know Chef Richard are aware that he enjoys the opportunity to leave the kitchen and loves interacting with an audience while demonstrating his talent and sharing his culinary expertise. Attendees at the demonstration observed the Chef’s enthusiasm from the moment they arrived as he greeted the guests when they signed in at the registration table.
Executive Chef Richard Schultz Photo courtesy of Chris Dixon Chef Richard, a native of Detroit, MI, has over 30 years of experience. At the Landings, even with a small kitchen staff, he states that “it’s a controlled chaos.” He enjoys getting his “hands in the mix of preparing and cooking the daily fare served to The Landings,” and the Landings diners certainly enjoy the variety
Toads Raising Cane!
By Sherrie Lorenz Schooner Village See LLGA-18 holers page 5 Landings Website Makeover
See Information page 5 Have You Signed Up?
Details found on page 5 Happy Landings
Another Seabreeze Publication
It’s that time of year again when humidity and temperatures are on the rise. We’re also into the rainy season. And, Cane Toads are back! The invasive Cane Toad (also known as a Bufo Toad because of the Bufotoxin they produce) is making its presence known in the Landings. While most of these toads are about the size of a large bullfrog, some can grow quite large. There was one spotted in Schooner Village last year that looked like a baseball catcher’s mitt laying on the pavement! Aside from them being large, startling and unattractive, the big problem is that these toads produce poison. It’s a white sticky toxin on
their skin that looks like Elmer’s Glue when they feel threatened. This toxin is highly poisonous to any attacker, or a curious innocent dog that bites or licks the toad’s skin. It can make your pet very sick and can even be fatal to small breeds. All dogs should always be kept well away from these toads, and humans should wear protective gloves when handling them, even if they are no longer alive. As these toads get older and larger, some will get so bold they will not even try to run when confronted. They’ll just sit still and let a dog put their mouth on them. These dangerous toads are nocturnal and have amazing camouflage making them difficult to spot in the dark. What can be done to keep our pets safe? Yes, these toads are an invasive species, so it is legal to kill them. Douse the toad heavily with wasp spray, or maybe even flatten it with a 7-iron. An advised ‘humane’ way is to stick them into Toads Raising Cane! on page 4 PRSRT STD US POSTAGE PAID FT MYERS FL PERMIT 751
of meals that are delivered from that chaotic kitchen! At the demonstration, the menu included roasted salmon, herbed couscous, and grilled summer vegetables. The audience paid close attention as the Chef chopped herbs, and sliced and diced vegetables and other ingredients while he shared cooking tips and techniques. After taking in the fragrant aromas emanating from the food preparation, the audience was “chomping at the bit to taste the meal that had been prepared,” according to one attendee. Members of the audience stated that they thoroughly enjoyed the demonstration and the opportunity to interact with Chef Richard. Joan Zerolis, Sunset Cove resident and attending member, stated that she “thoroughly enjoyed the event. Chef Richard’s demonstration showed a simple preparation for a delightful lunch or dinner. I hope there are more of these events as I would definitely attend.” A Schooner resident in attendance was Chris Dixon. She stated the event was “Super! He even gave us ideas for ways to incorporate the
The Fruits of the Cooking Demonstration Photo courtesy of Chris Dixon leftover salmon into other meals, including breakfast and lunch.” Forever learning, Chef Richard is always seeking a new menu, and developing new recipes. Chef Richard is truly a Landings gem. Based on the overwhelmingly favorable response to this first cooking demonstration, members are hopeful that there will be more of Chef Richard’s cooking demonstrations in the upcoming season. They are an excellent way to see him in action!
Golf Corner: Letter From Rocky Ford At the time of this writing, we would have just completed our July 15 – 22 aerification with only our August 19 – 26 remaining. Our third closure consisted of wall-to-wall aerification, verticutting of the greens, tees & fairways, topdressing tees and greens and a wall-to-wall fertilization of the entire course. The only difference in this closer and our first one is the depth of our aerification. This time we did a deep tine aerification, 8” to 10” deep to help prevent the greens from sealing off at the 3” to 4” depth which is the depth of most normal aerifications. Fertilization, aerification, verticutting and topdressing are all integral parts of a successful golf course management plan. Golfers sometimes view these practices as an inconvenience that disrupts
and adversely affects their playing conditions throughout the summer months here in SWFL. For these reasons we want our members to be informed and understand why and how important all of these practices are for producing healthy turf. June was a very wet month with approximately 25” of rain causing us to be cart path only and keep the main part of the driving range closed most of the time. No report on July rainfall as article had to be submitted in early July for the August paper. Thank you, Rocky A Ford, Golf Course & Property Maintenance Superintendent