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Post from October, 2009

Halloween at the Bay Club

Wednesday, 28. October 2009 1:44

The Bay Club at Mattapoisett is transforming the demonstration kitchen in the Sports & Activities center to Halloween Headquarters.  Friday, October 23 kicks off the fun with an after school Paper Mache Pumpkin Workshop for children and brave adults.  Director of Cultural Activities and Special Events, John McCormack will lead the workshop, come and create as many different pumpkins in whatever sizes that you would like!  The pumpkins will dry overnight and the ghosts and goblins will add the finishing painting and decorating before the annual Children’s Halloween Party, Saturday the 24 at 3pm.

The paper mache workshop studio will be set up throughout the weekend for adults wishing to finish their creations in a more tranquil setting.  All the necessary ingredients and supplies will be available in the demonstration kitchen, but please bring anything that will add a personalized special touch to your creation.

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Taste of the Bay

Wednesday, 28. October 2009 1:41

The Bay Club Mattapoisett The PreserveThe Bay Club at Mattapoisett will host the Third Annual “Taste of the Bay”on Sunday, October 18 from Noon to 4:00PM.

Seven beautiful custom built homes will host Open Houses each offering food and beverages from local vintners and food purveyors.  Two Abbot Homes in the Bay Club’s Preserve neighborhood will also be open for touring.  The Preserve offers single family condominium style homes ranging in size from just under two thousand square feet to 2,800 sq feet with a multitude of customizable features.  The appeal of condo living combined with the amenities of the Bay Club is an ideal situation.

As a part of the The Bay Club at Mattapoisett’s Taste of the Bay, the Sports & Activities Center demonstration kitchen will feature local favorite Chad Michael Peters, who will be sharing tips and tricks for gorgeous floral arrangements.

Everyone is welcome and we invite you to bring family and friends. In order to plan appropriately we would appreciate RSVP’s to the Sales and Information Center, 508-758-9543 or via email by October 16.

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Garden & Art Studio Tours

Wednesday, 28. October 2009 1:30

Eva Sommaripas GardenThe renowned Eva Sommaripa,  along with Bay Club at Mattapoisett Executive Chef Jim Mercer, is leading a private tasting tour for club members through her organic garden.  Eva is considered by many to be the most successful farmer on the South East coast of MA.  Her amazingly fragrant herbs are cut to order for some of Boston’s top chefs, including the Bay Club at Mattapoisett’s very own Chef Jim Mercer.   The hour and a half tour will explore her farm and expand your world of plants, herbs and vegetables.  “This is not your normal supermarket stuff”, says Eva!

The Bay Club at Mattapoisett’s Director of Cultural Activities and Special Events, John McCormack, is leading a group to the 5th Annual New Bedford Open Studio Tour.  The Tour includes more than 90 artists exhibiting in historic buildings including mills, a former church, and other vintage buildings throughout New Bedford.  This is a lovely opportunity to learn more about architectural elements of the city and the vibrant art scene that is growing in talent and reputation.

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Bay Club at Mattapoisett Aeration of Golf Course

Wednesday, 28. October 2009 1:22

Although seldom considered, the golf course in and of itself is any country clubs largest asset.  The balance of art and science that is required to achieve and maintain a championship level of play at The Bay Club at Mattapoisett is the responsibility of Course Superintendent Jon O’Connor.   The club aerates a minimum of twice each year, which is necessary for strong grass rooting, smooth healthy greens and overall course performance.  Regardless of geography, soil type dictates the aeration process; however for a course located in the Northeast, minutes away from the ocean, specific considerations are taken by O’Connor to ensure a successful evolution of the course’s maturation process.

The course conditions were especially complimented this past September when the Bay Club at Mattapoisett was host to the MGA Senior Four Ball tournament.  The lightning fast greens were the topic of much positive response from players and MGA officials.  Consistent attention to details by O’Connor and the regular aeration program contribute towards the goal of a championship level golf course.

Jon O’Connor holds a BS in Turfgrass Management from the College of Agriculture and Natural Resources at Michigan State University, he has worked as a course superintendent in the Midwest and on the East Coast for over twenty years.

Question: You inadvertently move your ball while clearing a plug that has been produced through the aeration process, do you receive a penalty stroke under Rule 18-2b?

Answer: Under USGA Rule 23-1, a player incurs no penalty if a ball on the putting green moves while he/she is in the process of removing a loose impediment.  Rule 23-1 overrides Rule 18-2b in this case.

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New Short Game Practice Area

Wednesday, 28. October 2009 1:14

Bay Club Mattapoisett New Short Game Practice Facility

This past July the Bay Club at Mattapoisett completed a 1 ¼ acre Short Game Practice Area.  Watching the  Booth and Faxon designed course mature over the past five years has given Head Golf Professional Greg Yeomans a strong understanding of the course’s particular challenges and it’s impact on the players games.  With this knowledge, Yeomans and a group of Bay Club members approached Faxon and Booth to create a short game practice area that addressed the Bay Club’s specific needs.  The vision became a 7000 square foot practice area with a two tiered green, three practice bunkers, 70 yards of fairway along with ample rough grasses so players can practice every conceivable shot.

“Players will lower their handicap without ever having to make another full swing on the range by only utilizing this area,” says Yeomans.  “A player can now practice a 70 yard pitch shot, a greenside bunker shot, a chip shot, a flop shot and their putting all in one session and all from a variety of locations.  It has made short game lessons much more productive, as we can truly replicate any situation a player may face on the course.”

Club member Jeannie Smith recently stated, “The new short game practice facility has made a terrific difference in my confidence as I approach the green. Within a small amount of time it allows me to practice a seemingly infinite variety of shots.  I am certain that soon the time I spend practicing at this new location will show up in my handicap!”

The new short game practice area is the latest upgrade to the Bay Club’s golf facility with its 18 hole championship course, driving range, practice putting green, and indoor practice area.

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Peter Uihlein’s 2009 Walker Cup Success

Wednesday, 28. October 2009 1:07

Peter Uihlein Sinks 18ft putt Walker Cup 2009The Bay Club Mattapoisett Golf House Restaurant was full of exuberance this past weekend where members gathered to watch member Peter Uihlein, in the 42nd Walker Cup Match played at famed Merion Golf Club in Ardmore, PA. Peter, a 20-year-old-sophomore at Oklahoma State and a captain’s pick for the Walker Cup, proved himself invaluable to Team USA, posting a perfect 4-0 record for the weekend and registering the decisive point in the USA’s third consecutive victory (16 ½ -9 ½ ) over Great Britain and Ireland.

Head Bay Club Golf Professional Greg Yeomans, along with a group of fellow Bay Club members, made the short trip to Philadelphia in support of Team USA and the Club’s most celebrated member, Peter Uihlein. Unlike in professional golf, spectators at the amateur level are allowed to walk the course alongside the players, thus giving Yeomans an up close and personal vantage point. “Being present at the 2009 Walker Cup was one of the more rewarding golf experiences I have had in my life. Having had the opportunity to play with Peter several times this summer I began to see a different player and a different person, both in good ways. For only 20 years old, I am amazed at how he carries himself, he possesses a presence with every move he makes. He played well this summer, highlighted by the Quarter-final run at the US Amateur, but what I saw the last two days at the Walker Cup was more impressive than anything I have ever seen. He was confident, he was resilient and you could tell he was so proud and excited to be part of Team USA. Who knows what will happen in the coming years, but one thing is for sure, what Peter accomplished, along with the rest of his teammates at the 2009 Walker Cup will forever be remembered for some truly great golf. Thanks for making us so proud Peter!”

Watch Peter’s 18-foot putt on No. 18 at Merion, which gave Team USA a 3-1 lead heading into the Saturday afternoon singles session.

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Julia Child Dinner

Tuesday, 27. October 2009 11:31

Jim & KristenThe Bay Club at Mattapoisett Executive Chef Jim Mercer & Sous Chef Kristin Costa recently paid homage to one of their culinary hero’s, Julia Child, in a special dinner party they hosted recently at the Club.

The new hit movie Julie & Julia was the impetus for Kristin to approach Chef Mercer with the idea for a Julia Child themed dinner.  Chef Mercer had the amazing fortune of meeting Julia on two separate occasions, first as her student, then again at a private dinner party.  Collective sigh, oh so fabulous!  Julia has a je ne sais quoi about her that resonates with your basic foodies through to the most culinary accomplished.

While watching the film the years Julia spent as a young newlywed in France, developing her craft, falling in love with the country and of course food, resonated most strongly with Chef Mercer.  Is it any wonder his favorite Julia cookbook is her first, How to Master the Art of French Cooking!  As for many women, Kristin is grateful to Julia for paving the way for women in the kitchen.

The menu almost seemed obvious to Chef Mercer, the stand out dishes that are quintessential Julia, Beef Bourguignon, Clafoutis, and her Lamb Marinade (a universal Chef favorite).  The piece de resistance for the dinner guests at the Bay Club, Chef served Chocolate Mousse for dessert.   Kristen was unwavering with regards to following the recipes.

For the members of the Bay Club, who all adore Jim, an opportunity to spend an evening enjoying our favorite Chef as he and his colleagues celebrated all things Julia was truly a special treat.

Jim Mercer has been the Executive Chef at the Bay Club Mattapoisett for the past five years.  His eclectic background leads to exciting menus and memorable meals. Jim’s food philosophy is grounded in the slow foods or “localvoire” movement, meaning foods of the immediate area sourced from not too far from our local or regional area. His flavor inspirations come from a variety of experience and training. “Start with the local Culinary heritage and add in flavors or techniques from Europe, occasionally adding in spice combinations of India or Morocco and fitting in bold flavors from the important cuisines of the orient.”

Jim was owner and head chef at the widely praised Mex in Boston’s South End, and served as the opening Executive Chef at the acclaimed Gusto Trattoria in Boston’s Roslindale neighborhood. He has also been head chef with such well-known organizations as Boston’s East Meets West Catering Company, Page Carter Catering and a Sous Chef for The Catered Affair, one of New England’s premier caterers.  Jim holds a BA from Johnson and Wales University.

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Bay Club Fishing Derby

Tuesday, 27. October 2009 0:52

Bay Club Mattapoisett Fishing DerbyThe Bay Club Mattapoisett hosted their first ever Fishing Derby this past Sunday in the idyllic pond that overlooks the 8th, 9th, and 10th holes on the clubs 7,068 championship golf course.  The pond, which covers 4.5 surface acres and averages 20 feet deep, is stocked with both brown and rainbow trout.   Members began the event with a fly fishing demonstration, compliments of one of the club’s more avid fishermen (who also baited hooks for some slightly squeamish participants) then set out to catch some fish!  The group ended the morning with a barbeque lunch on the patio at the Half Way Café, took in the views of the pond and had animated discussions of the “ones that got away”.

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