May Course Update
It’s now mid-May, which means the course has been back in action for a little over a month. As the grounds crew is gearing up for a heavy Tournament season (our first was Tuesday!), there’s been a lot of activity. Obviously, there’s the daily maintenance like mowing greens, mowing rough, changing cups, raking bunkers, filling divots on tees and collecting garbage. We’ve also had to tackle some larger jobs thus far:
1. Tree Removal
Since the start of this season, we’ve removed approximately 70 trees. With the stumps ground, these vacant areas are now seeded and ready to grow grass. The major impetus for all this tree removal was overcrowding on the course. These select spots of turf needed more sunlight and air movement.
Crazy to think that the 70 removed trees won’t really even make a dent on our total tree count! Don’t worry- those traditional tree-lined fairways you love so much will not be affected.
Just last week, Thad made two major breaks to the irrigation line in the middle of 2nd fairway, shown below:
Take a look at the 2nd fairway now, only a week later, and you wouldn't even be able to tell where the digging had occurred! Seriously, we'd bet on it!
The bunkers are more of an ongoing project for the 2015 season, not something we’ve tackled yet. However, it’s been a little bit since the bunkers have received some serious TLC, so that’s on the horizon for us. Adding sand, and evaluating each bunker individually to address their maintenance needs will really go a long way into getting our bunkers, and the course as a whole, into tip-top shape.
If you're in agreement that Thad and his crew have been hard at work in order to make our playing conditions exceptional, then please take a second to vote for us in the BuffaloGolfer.com poll for Best Public Course in WNY: http://wp.me/p20nYT-34L. We really appreciate it!
Wine, Wine & More Wine!
Now that the restaurant is in full swing for the season, the exciting, special events we have to offer are endless!
Coming up tomorrow is our 2nd-ever Wine Dinner, appropriately named "Taste of Spring", as it falls in the first week of May. Our first Wine Dinner was held last November, so we went with a "Harvest" theme. Tables decked with gourds and squash, rustic Fall colors, and a hearty menu accented by Fall flavors made for a great evening of wine and food.
We were pleased to partner with some local New York State food producers to add in an element of "eat local" as well. We featured food products from Yancey's Fancy, Deb's Bakery, & Harrington's Produce- all of which are Genesee County natives, plus Wine Ice Cream from Northern New York-based Mercer's. This wine dinner was such a hit, that we wanted to keep a similar format going forward for our second time around.
Our Taste of Spring Wine Dinner will highlight 5 courses, all of which are expertly-paired with their own wine. In keeping with the "Spring" theme, we chose a lighter, more delicate menu than what was served in the fall, and of course 5 new wines. We made sure not to repeat any wines for those dual-offender diners. We also, again, wanted to feature some local favorites, so we'll start off the evening with a cheese course provided by Yancey's Fancy, and finish with a delectable dessert from Buttercrumb's Bakery in Corfu.
We are suckers for a theme, so in going forward, we'd love to plan each of our wine dinners around a particular theme. And luckily, this world has a lot of different wines, so the theme possibilities are endless: NYS Wines, Italian Wines, All Reds, All Whites... and let's not stop there. We're also toying with the ideas of a Bourbon Tasting, a Craft Beer Tasting, and so on. Feel free to let us know what theme you'd like to see for our future spirits dinners!
If you don't have reservations for tomorrow night's wine dinner, there is still time and room.. albeit both are limited. Give us a call as soon as possible to make a reservation, or simply keep it in mind for this autumn when we host our next one!
Dishing Out Lunch, Dinner, and about our Banquet Manager
The long wait is finally over. Our Restaurant reopens on Monday, April 20th! It’s been a quiet, lonely few months without the operation of our restaurant, so we’re excited to once again serve you all the paninis, beef on wecks, fish fries, and whatever else your stomach desires! Mine is currently screaming Eggplant Parmesan Flatbread: breaded eggplant topped with marinara sauce, fresh mozzarella, Asiago and Romano cheeses served in a grilled flatbread... but I digress.
In the anticipation of our restaurant waking from its hibernation, we thought there would be no better employee to feature than the woman behind it all- our Restaurant & Banquet Manager: Danielle.
Danielle has worked in the golf course and restaurant business for over 17 years. She earned her business degree in Golf Club Management from SUNY Delhi and has been a Board Member of the Western New York Ladies Public Links for the past 7 years. She is a 2008 graduate of Leadership Genesee. Danielle oversees daily operations of the restaurant and coordinates banquets, parties, weddings and functions at our banquet facility… in other words: she does it all! And we’re not just talking Restaurant and Banquet Facility- Danielle is no stranger to the golf course either.
She holds our 2013 and 2014 Ladies’ Club Championship titles, and our 2014 Women’s Match Play title! If you’re still not convinced that Danielle is the master of all trades, just take a peek at (virtually) any review ever written about Terry Hills. Here’s only a snippet of what our customers are saying about our Restaurant & Banquet Manager:
“Danielle helped us out with the planning of almost our entire wedding and was a superstar the day of the event!”
“Danielle coordinated the day of our dreams and we couldn't appreciate her incredible work any more!”
“Danielle, I sincerely thank you for the perfect day. You’re amazing”
See? If you weren’t going to take my word for it… there you have it- superstar! Booking your private event at Terry Hills ensures you’ll have an expert Event Planner helping you along the way! And just in case all of the above information wasn’t enough for you to get to know Danielle (plus, so many of you already do); we quizzed her a bit more on the important stuff:
Best meal you’ve ever made: Does a bowl of cereal count?
Favorite Food at Terry Hills: Lunch: Pittsburgh Salad, Dinner: Chicken Marilee
Least favorite or most challenging hole: Hole 14 (Par 3, 147 yards)- Can’t hit a straight shot!
If you could travel to one destination, what would it be? Ireland
Wine & Cheese or Beer & Pizza? Scotch & Chocolate! Or Wine & Cheese
(Speaking of Wine & Cheese- who is coming to our Spring Wine Dinner on May 7th?)
Favorite memory from your time at Terry Hills: Demolition Day - October 2004 - Taking the first swing with the backhoe through the old restaurant
Crazy to see all that has changed over 10 short years, and excited to bring you even more fun changes this year! In addition to our Wine Dinner series, we'll have contests & giveaways, Patio Happy Hours, and more!
Hope to see you Monday!