Bay Club members recently had the opportunity to join Kitchen Manager, George Karos for a hands-on Greek Cooking class.  The focus was on working with Phyllo Dough.  Participants received hands-on instruction and learned the secrets behind making Baklava, Tiropita, and Spanakopita.  While enjoying a light lunch around the Teaching Kitchen’s counter, George shared his knowledge of the flavors of Greek Cuisine, and provided some tips and helpful insight on the versatility of Phyllo Dough.

Members experienced a great afternoon of baking and eating, while welcoming George’s engaging approach to teaching.

Each spring, Bay Club Director of Golf, Greg Yeomans and Fitness Manager, Matt Beatty team up to offer members a “Golf and Fitness Spring Training” program.  The class series generally begins mid- to late-April and includes multiple sessions for golfers and fitness enthusiasts of all abilities. The primary goal is for the members to get their body and game ready for the golf season.

Combining golf and fitness into one program allows golfers to enjoy the benefits of stretching, fitness and instruction on the way to improving their golf game.  The classes are primarily group-based with limited one-on-one coaching.

Weather permitting, the typical schedule is an hour of fitness, followed by an hour of golf instruction for nine sessions.

Members enjoy this program each spring, with many returning year after year to dust off those clubs and work on strengthening their game for the coming summer.

Spring has arrived and the golf season is finally upon us.  And with that, it’s time to start dusting off those clubs. When was the last time you got new gear?  Having the proper equipment will help your performance and enjoyment of the game.

The Bay Club’s Golf Professional team is always ready to help members make good equipment decisions.  This season, the addition of Assistant Professional, Mike Chase, an expert club fitter having previously worked for Callaway Golf, will help enhance the fitting programs the club currently offers.

Frequently asked fitting questions:

Should I get fit for new clubs?

Clubs are fit for an individual’s swing, so club fitting is important for all players, whatever their skill level.

What clubs need to be fit?

It is essential to get fit for all clubs, from your driver all the way down to putter.  What works for one player isn’t necessarily going to work for another.  Fittings can be broken down into these categories:

• Long Game (Driver, Fairways and Hybrids): This fitting covers the long part of the bag.  It’s important to have proper gapping between your driver, fairway woods and hybrids.  Being able to hit more fairways will lead to lower scores and more consistent drives.
• Irons: This dials in what head and shaft combination will work best for your game.  It is important to zero in on the correct launch and spin to hit consistent iron shots and help find more greens in regulation and shorter putts.
• Short Game: These fittings combine a few different factors.  With wedges, it is crucial to find the correct bounce that fits your swing.  This leads to more consistent chipping and pitching.  We also focus on finding proper gapping between wedges.  This fitting will mostly focus on working around the short game area, hitting a variety of shots to find the most consistent grind and loft.
• Putter: The putter is the single club that amounts the most shots per round.  Some players prefer a blade style while others prefer a mallet.  There are also many different options for what kind of putting stroke you make.  Dialing in the right putter for your stroke is the quickest way to lower your scores.

What is the process for fitting clubs?

The first step is to decide what manufacturer has clubs that best fit your preferences.  Our Golf Pro Shop carries demo clubs from Titleist, Callaway and TaylorMade.  Once members narrow down the decision, it is time to schedule a fitting.

During the fitting, our professionals will provide the variety of options and manufacturers to help determine what will work best for the player.  Using our GCQuad, they can fine-tune the numbers to get an exact and perfect fit.  Ultimately, the fitting ties together length, loft, lie angle, shaft selection and grip choice with the best quantified data for performance and feel.

The Golf Professionals at the Bay Club are highly trained for club fitting and are happy to help each member be their best – whether it be for a single club or a full set.

Bay Club members recently had the opportunity to join Food and Beverage Manager and resident Pasta Making Expert, Nick Lisotto for a hands-on class.  Participants gathered at the Teaching Kitchen where Nick provided the instructions and necessary tools to make pasta dough from scratch.  The dough was then used to create hand-cut Tagliatelle and filled Ravioli.

During the process, Nick also provided mini-lessons on Fillings and Ragus, as well as Butter-based and Olive Oil-based sauces, to compliment the pastas.  Once the pastas were made, members were able to enjoy the fruits of their labor as they sat down to eat their freshly made pasta meals along with a glass of wine.

The flour was flying throughout the afternoon, and so were the laughs as everyone had a great time learning and creating a delicious pasta feast.

Each year, Bay Club members are treated to a special Valentine’s Day dinner at the Golf House restaurant, perfect for a romantic date night or a celebration with friends.

This year was no different.  The Food and Beverage team prepared a prix fixe holiday menu which offered selections such as Spinach Gnudi, Duck Confit, Seared Sea Scallops, Grilled New York Strip Steak and Lobster Ravioli to name a few.  Decadent dessert choices included Chocolate Souffle, Crème Brulee or Strawberry Crepe.

In addition, there were a few special surprises for each table such as an Amuse-Bouche, Petit Fours and roses.

Members thoroughly enjoyed the fabulous dinner and are counting down the days until next Valentine’s Day!

Congratulations to Bay Club Head Golf Professional, Ben Egan and Assistant Professional, John Paesani on their stellar performance at the NEPGA Winter Pro-Pro at Disney’s Magnolia course in Orlando, FL on January 26.

They teamed up down south for a score of 7-under par 65 and combined for seven birdies and no bogeys.  The weather conditions weren’t ideal, with unseasonable cold temperatures and varying wind speeds; however that didn’t stop them from putting up an impressive score to defeat three teams who shot a 67.  For full results, please click here.

Great work Ben and Pi!

Port and Chocolate are a magical combination and in December, the Bay Club hosted a Port and Chocolate Tasting Seminar, given by Master of Wine, Sandy Block, along with his son, cacao and coffee importer, Matthew Block.

Throughout the afternoon, participants explored the delicious symmetries of these products, while learning about the varieties of Port, the wine’s origins in Portugal’s remote Alto Douro, and the artisan production process for “bean-to-bar” hand crafted chocolates.

Members enjoyed the unique opportunity to learn about these pairings from the dynamic father and son duo.

Sandy Block attained certification as a Master of Wine from the London-based Institute of Masters of Wine in 1992. He is vice president of beverage operations at Legal Sea Foods and frequently lectures at wine festivals both regional and national. Sandy is also wine editor of the Improper Bostonian, a monthly columnist for the Massachusetts’ Beverage Business, and has contributed to the Quarterly Review of Wines, among many other publications. He has an MA in history, and has worked as both a sommelier and vice president of several wholesale and importing companies.

Matthew Block is the founder of Campesino Mateo; importer of coffee and cacao.  He has lived and worked on many family farms learning how to cultivate and process coffee, chocolate, and other plants from generations of rural farmers in the time-honored way.  He has extensive experience in organic agriculture, having worked on over 20 organic farms and permaculture sites in the United States. Matthew has also farmed on small scale properties and commercial farms in the Pacific Northwest. And in Peru, has worked on over 50 farms in the country’s three distinct climates: the coast, the mountains and the jungle.

As the new year comes around, many people start thinking of that perfect New Year’s resolution.  And one of the most common resolutions is health and/or exercise related.  This year, the Bay Club is helping members and staff focus on their health for 2019.

Sports and Activities Center Manager, Matt Beatty has put together a program entitled Winter of Wellness and the goal is overall self-improvement.

The program is team-based with one staff member heading a team of five Club members.  Individuals will earn points for their teams in a variety of ways, including exercising at the Fitness Center on their own or with their team, taking various fitness classes offered at the Club, personal training with our Fitness Trainers, attending a Wellness Lecture or Weekend Wellness Walks.  Matt will be conducting weekly Fitness Challenges and monthly Fitness Gram Tests.  And the Golf House restaurant is also joining in by offering special monthly heart-healthy dinners.

A total of 51 members and staff have signed on to be a part of this great program.  It runs through the end of March and the team with the most points at that time will be crowned the champions.

The competitive banter has already begun and everyone is excited to get started earning those points while improving their health!

Santa Claus recently made his yearly trip to the Bay Club during our Breakfast with Santa and Gingerbread House Decorating workshop – easily one of the Club’s favorite children’s events of the year.

Parents and grandparents brought their little ones to enjoy Chef Kent’s yummy pancakes with a variety of fun toppings such as Berries, Fruit Sauces and of course, Home-made Whipped Cream.

Following the meal, Santa arrived and led the group in some favorite Christmas carols.  After which all the children had a chance to sit on his lap, pose for pictures and tell him what they want for Christmas.

Once Santa was on his way to his next location, the kids moved on to Gingerbread House Decorating. Imaginations ran wild as they went to town decorating with the provided Frosting, Fondant and more varieties of candy than you can imagine.  And parents and grandparents of smaller children were more than willing to dig in and help design the perfect house.

It was hard not to be in the holiday spirit after this fun family event!

Bay Club members recently enjoyed two events with Woods Hole Oceanographic Institute.

In October, members were invited to climb aboard the Institute’s newest research vessel, Neil Armstrong for an exclusive guided tour.  WHOI acquired the ship in April of 2017 and it has been hard at work since then, conducting Oceanographic research, primarily in the Atlantic. Named for the American hero whose “small step” provided humanity with a new perspective on our planet, this vessel carries on its namesake’s legacy of exploration.  In addition to the tour, a scientist spoke to the group about their latest venture, Exploring the Ocean Twilight Zone.  About 30 members made the trip to Falmouth and raved about the tour and experience at the Institute.

Then in early November, an Associate Scientist for WHOI’s Biology department, Dr. Timothy Shank came to the Bay Club to present Who Lives in the Deepest Parts of the Ocean?  During the lecture, he spoke about the hadal zone, which is composed primarily of ocean trenches, represents the deepest marine habitat on Earth (6,000-11,000 meters). All the trenches together occupy an area about the size of Australia. Far from being devoid of life as originally perceived, additional observations have shown that the hadal zone hosts a substantial diversity and abundance of fauna, often endemic to specific locales. Dr. Shank has conducted significant research on the deepest parts of the oceans and on the unusual and unexpected life that they support.

Thank you to Woods Hole Oceanographic Institute for providing these two fantastic experiences for our membership to enjoy.

Fall has arrived in New England; Days are getting shorter and sadly, the end of the golfing season is approaching.  So…now what?

Bay Club Golf Professionals suggest putting together a “golf play plan,” to help golfers stay motivated for whatever is next on their calendar.  Depending on what that includes, this plan will differ from person to person.  However, this is a useful exercise for all, no matter your skill level.

When creating a plan, consider the following:

1. Evaluate the past season
   • Did your handicap or average scores go down/up?
   • What were your go-to shots this year?
   • What shots could use improvement for next season?
2. Identify your “whys”
   • Why did you start playing golf and why do you continue?
   • “Whys” help motivate us to appreciate the game
3. Think about your long- and short-term goals
   • What will you do to improve the following:
     • Weaknesses
     • Strengths
     • Mental game
     • Physical well-being

Whether you’re finishing your season here in the cooler temperatures, traveling to play in a warmer climate, or taking time off to rest following a great season, a plan of action will help improve ability as well as enjoyment for the seasons to come.

Last month, Bay Club members were invited to view the New Bedford Whaling Museum’s exhibition of America’s longest painting, The Grand Panorama of a Whaling Voyage ‘Round the World.  The painting was on display for a short time in the nearby historic Kilburn textile mill.  Painted in 1848 by New Bedford artists, Caleb Purrington and Benjamin Russell, the 1,275-foot painting is longer than the Empire State Building is tall, and depicts a nineteenth century whaling voyage originating from a New Bedford port to the Azores, Cape Verde, Rio de Janeiro and beyond.

It was initially designed as a moving panorama (a form of entertainment during that time, preceding the age of cinema) with multiple scrolls moving across a stage.  Though after many years on display, the wear and tear on the painting was so extensive, it was believed to be impossible to conserve and therefore, worthless.  It was donated to the Whaling Museum in 1918 and following decades of conservation planning and research, the 170-year-old painting was brought back to life and displayed for the public to enjoy (not in its original moving form.)

More than 30 members made the trip to the museum and enjoyed learning about this national treasure and historical depiction of the prominent New Bedford industry.

To view photos of the painting being brought to life in the mill, please click here.

Deserted Island Wines from the Bay Club Wine List

by Nick Lisotto, Food and Beverage Manager and Sommelier

 It’s an age-old question: If you were stranded on a deserted island, what wines would you want to have in your possession?

Over the course of the last two seasons, we have been fortunate to build a wine cellar that our membership can be proud to present to guests and family alike.  While choosing a favorite wine can be difficult for some, at the end of the day, we all have our preferences.  And I am happy to share mine with you.

Because of the immense challenge in pairing down a wine list, I hand selected a few wines to break down into the following categories for exploratory purposes:  Value White, Value Red, Favorite Sparkling, Favorite White and Favorite Red.

• Value White:  Semillon, Esporao, Private Selection, Alentejano, Portugal 2014
  • Semillon is a white grape originally from France, made popular in Australia and, I believe, done best in Portugal.  Esporao showcases bright fruit with the subtlety of oak aging to balance it on the palate, along with a deeper depth of maturity coming from bottle aging.

• Value Red:  Chianti Classico, Castellare, Castellina, Chianti Classico, Tuscany, Italy 2016
  • Castellare’s commune in Casetllina crafts arguably the very best Chianti at its price point.  By blending 95% local Sangioveto and 5% Canoilio for extra depth, body and intensity, it creates an outstanding wine suitable to drink every day; or every meal for that matter.

• Favorite Sparkling:  Brut Rose, Billecart-Salmon, Epernay, Champagne, France NV
  • There is sparkling wine, there is Champagne and then there is Billecart-Salmon Brut Rose.  A masterful blend of Chardonnay, Pinot Noir and Pinot Meunier from Grand Cru vineyards, aged on its lees for 3 years before bottling, it’s the essence of romance in the bottle.  Its visual appeal of roses and gold is only surpassed by the intoxicating experience on the palate of soft fruit coupled with vivacious bubbles and a lingering essence of brioche.

• Favorite White:  Riesling, Carl Lowen, 1896, Herrenberg, Mosel, Germany 2015
  • There are not many people who like to age Riesling, though one of the premier importers in America and the expert on Riesling, Terry Thiese happens to share this affinity with me.  The 2015 vintage of Riesling was fantastic and this bottling of ungrafted 100+ year old vines was head of the class.  For those who like dry white wine, this one is epic; and worthy of a final meal.

• Favorite Red Wine:  Amarone della Valpolicella, Dal Forno Ramano, Monte Lodoletta 2009
  • This is not just a favorite wine that we have, it is my favorite Red Wine – period.  It’s huge; but worth the attempt to extract the appreciation for the wines that have spent over 100 years crafting.  Native grapes Corvina, Corvinone, Rondinella, Oseleta and Croatina are handpicked and dried for months until the flavors have intensified.  The wine then ferments completely dry, ages in oak and then even further in the bottle; until the final product is a wine that far exceeds anything most people have ever tried.  And Dal Forno Amarone is an experience you will want to have at least once in your lifetime.

From our cellar, these would be my Deserted Island Wines and we are honored to have them for members and their guests to enjoy at the Golf House Restaurant.

Last month, Bay Club members welcomed Molecular Geneticist, Nicole Faulkner, Ph.D., FAMCG as she presented, “How to Make a Perfect Human in the 21st Century.”  Nicole trained at WPI, UMASS Medical and Harvard Medical School and is currently a Clinical Molecular Geneticist at the Invitae Clinical Testing Laboratory in Cambridge.  She shared her more than 20 years of experience in the field of human genetics in clinical testing of genetic diseases, prenatal diagnosis, identity testing, and pharmacogenetic profiling of cancer tumors.  In her presentation, Nicole spoke about the examples of DNA variants that cause inherited disease, the modern science of embryo selection for couples in fertility treatments and the future of curing genetic-based disease by fixing the “typos in the instructions of life.”

Members raved about and were fascinated by Dr. Faulkner’s lecture and her captivating approach to presenting the complex subject matter.

Bay Club Junior member, Brady Weglowski had the best day of his young life recently, when he spent the day with golf great, Tiger Woods.  Tiger was in town for the Dell Technologies Championship Pro-Am at TCP Boston located in Norton, MA.

At just 13 years old, Brady has undergone seven open heart surgeries due to a congenital heart defect he’s had since birth.  Knowing the battles he has fought and what a big golf fan he is, a friend of his mom, Kelly invited them to walk with him, Tiger and the other golfers in the foursome; inside the ropes for the full 18 holes of the tournament.

During this time, Tiger and Brady walked side-by-side, chatting like old friends; the main topic of the day – golf, including putting tips.  Tiger also spoke about school, emphasizing the importance of getting good grades.

Throughout the day, Brady was given a few chances to take some swings with Tiger’s clubs.  Even a driver the size of him didn’t keep him from nailing a drive, earning a high-five from the pro.  And some of his newly acquired putting tips were put to good use when Tiger handed him the putter allowing him to putt out on the 17th green.

The Weglowski family is thankful for the amazing opportunity they were given, as well as Tiger’s genuine kindness; making the day about Brady, who is still on cloud 9 from the experience.  It’s a day they will certainly never forget.

For more on Brady’s story, please click here.