ClubCorp Blog

Members at Braemar Country Club in Tarzana, California, are now well-educated on all things Australian thanks to the club’s recent “Great Aussie BBQ.” General Manager Alex Hammill, who hails from theland down under, brought his homeland to Braemar’s driving range for an event that featured authentic Australian cuisine. The menu offered Shrimp on the Barbie, Meat Pie, Anzac biscuits, lamingtons (dessert) and Vegemite sandwiches. Alex educated Members about the food with fliers describing each food item. Activities included an Australian accent contest, a Heads or Tails game, a putting contest and a Vegemite sandwich-eating contest. 

In addition, a local zoo sanctuary brought a baby kangaroo, crocodile, kookaburra and more. More than 200 Members and Guests participated and the weather was perfect – Great Aussie BBQ was a fun and educational way to spend a beautiful spring day.

 

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On September 14, 2012, Coto de Caza Golf and Raquet Club in Coto de Caza, Calif. embraced the charitable spirit of the 2012 ClubCorp Charity Classic wholeheartedly, with numerous events for every age and interest, and raised a record-breaking $140,500 for charity, with donations still trickling in!

In addition to MDA’s Augie’s Quest and E.P.C.F, the chosen local charity of the event at Coto was NEGU, otherwise known as the Jessie Rees Foundation.

“Never Ever Give Up” (NEGU) was the motto of Jessie Joy Rees, a 12-year-old girl who courageously fought two inoperable brain tumors until she passed away on January 5, 2012, 10 months and two days after she was diagnosed.

There are more than 250,000 American children currently fighting cancer and in the past year, the Jessie Rees Foundation has made a difference in the lives of more than 12,000 of them.

Coto kicked off their day with a tennis event in which each team chose to play in honor of six local children who have fought or are currently fighting cancer.

Both the Coto Masters Swim Team and the Junior Swim Teams held events during the day. The Masters bravely set out to swim a 12.6 mile ocean relay from Anacapa Island, Calif. to Oxnard, Calif. and raised $15,000, even though the shark-infested waters and high winds forced them to abandon their goal early.

Lastly, the Club held their golf tournament with 160 players playing in 100+ degree heat! The list of speakers after the tournament was impressive, feauturing Lynne Nieto of MDA’s Augie’s Quest; Erik Rees, Jessie’s father; Eric Affeldt, ClubCorp’s president and CEO; and Kaitlin Sandeno, Olympic swimming gold medalist and spokesperson for the Jessie Rees Foundation.

Thank you so much to all those who made the day and the charitable donations possible, and congratulations to Coto for setting the bar high!

Annually, over the past 14 years, regional vice presidents have nominated exemplary chefs from their area to travel to Napa Valley, California on a vendor-sponsored incentive trip to learn from the best at the Culinary Institute of America.

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The trips focus on culinary and wine education for the chefs, who attend classes for seven to eight hours daily during the week and visit different wineries in the evenings. Fifteen of ClubCorp’s best chefs took part in this year’s trip in August.

The Culinary Institute of America (CIA) at Greystone in St. Helena, California was formerly an old winery owned by the Christian Brothers before being transformed into a CIA campus offering culinary arts continuing education. Both the exterior and interior of the facility are breathtaking. And since vendors donate their equipment to be used by some of the best chefs in the country, it is home to the most up-to-date and advanced equipment.

This year’s agenda covered some of the new hot topics in the world of culinary arts. One day was dedicated to learning about sous-vide cooking, a method of cooking in plastic bags, and two whole days were spent on charcuterie, a specific preparation of meat. Another popular topic covered was the farm-to-table approach of utilizing local sources for ingredients in the kitchen.

Classes were taught by the senior culinary instructor at Greystone in a private classroom. The chefs were also able to visit many beautiful Napa Valley farms, everything from pig and cattle farms to vegetable and olive farms.

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For Jeff Zimmerman, ClubCorp’s director of culinary development, the trip and the opportunity to interact with all the other chefs is always a wonderful experience.

“It’s great to watch the chefs grow and be educated in ways they don’t even know until they return to their clubs,”said Zimmerman. “Every day, everything was about cooking.”

Peterson Granite Bay

Jon Peterson, a Member at ClubCorp's Granite Bay Golf Club in Granite Bay, California, will compete August 13-19 in the 2012 U.S. Amateur Championship at Cherry Hills Country Club in Cherry Hills Village, Colorado. Organized by the USGA, the U.S. Amateur is the leading annual golf tournament in the United States for amateur golfers. Past U.S. Amateur champions include Bobby Jones, Jack Nicklaus, Tiger Woods, and Phil Mickelson.
 
Peterson, who has won the Club Championship at Granite Bay three years running, qualified for the Championship in July when he earned medalist honors at the U.S. Amateur Qualifier at Butte Creek Country Club in Chico, California. Jon bested the field with rounds of 71and 67 giving him a score of 138 (6 under par), including making birdies on his final two holes, to win by one shot and claim one of only two available spots.

Congratulations and Good Luck, Jon!

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