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The Importance of Golf Course Aerification

Thursday, 12. October 2017 12:15

Having a golf course in tip-top shape is one of the most important attributes to a golf club.  While it takes a lot of effort throughout the year to maintain conditions, aerification is one process that’s imperative to ensuring the health of our course throughout the season and off-season.

Why is it so important?


The main reason golf courses aerify is to alleviate soil compaction, which prevents proper circulation of air, water, and nutrients.  Excess thatch or heavy organic debris buried under the surface of the grass can also starve the roots from essential elements. If the layer of organic matter becomes too thick, it becomes like a sponge and holds water at the surface of the grass after watering.  Too much organic matter also produces soft surfaces prone to ball marks, foot printing and inconsistent playing conditions.

The frequency and type of aeration needed is course specific, based on factors such as soil conditions and requirements, as well as climate/weather.

The Bay Club typically aerifies twice a year, in the spring and fall; and uses a 3-step process:

Step 1: Verticutting

  • Verticutting helps to remove thatch buildup.  Thatch is a layer of dead stems and roots that forms between grass and soil.  Removing the thatch helps turf breathe easier, better absorb nutrients and soak in much needed moisture.

Step 2: Solid Tine Aerification

  • Solid tine makes a hole in the turf but does not extract any material (unlike core aeration which removes small cores from the soil).  This process creates more space in the soil for sand, water, air, and other nutrients which allow for deeper rooting and promotes growth.

Step 3: Top Dressing 

  • A top dressing of sand is then applied, filling the holes to help the soil retain air space and make it easier for roots to grow downward.  Over time, it also reduces thatch, creating a firmer playing surface in addition to amending soil structure and proper drainage.

We have concluded our fall aerification and have already seen positive results on some of the greens that were completed early in the process.

Although it can be a frustrating time for golfers, aerifying is a necessary and beneficial practice to help protect the course and maintain the best possible playing conditions.

Just think of it as a short-term disruption that has long-term benefits for the golf course.

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Top Golfers Visit the Bay Club!

Tuesday, 8. September 2015 14:39


FilmingThe Bay Club was recently turned into a “movie set” for the filming of the 2016 Titleist Commercial.  No question the players list was  a who’s who of the top players in world: Bill Haas, Zach Johnson, Ian Poulter, Webb Simpson, Jordan Spieth, Henrik Stenson, Justin Thomas and Bubba Watson.  Bay Club members joined with the extras brought in to fill in the constructed gallery at Hole #1 to simulate a tour event.  In addition, the tour players hit short shots out and around the 7th, 8th and 13th holes as a camera equipped drone flew overhead capturing truly spectacular footage.

The day was a great success for all and even included the following tweet from Ian Poulter after his day that closed with a wonderful dinner at Golf House restaurant “Great TV shoot for @Titleist this afternoon, superb hospitality at The Bay Club, fun stuff coming folks. #1 ball in golf.”

This special day is one that the Bay Club will remember for a long time.


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Chef Stacy Cogswell to appear on Bravo’s Top Chef

Wednesday, 10. September 2014 16:13

The Bay Club is excited to learn that Chef Stacy Cogswell will be featured on Season 12 of Bravo’s Top Chef which premieres on October 15.  Stacy was a key member of our kitchen staff when the club opened, leaving us in 2006 to pursue a new restaurant opportunity in Boston.  She is currently the executive chef at the Regal Beagle in Coolidge.  Her resume also includes stints at such other notable Boston restaurants including Bouchee, Atlantic Fish Company, and UpStairs on the Square.
Chef Stacy Cogswell of Regal Beagle

The Golf House kitchen staff is not surprised at Chef Cogswells’s success and newfound notoriety.  Stacy was not only a focused and serious  team player, but one of those rare employees that from the get go  showed real culinary promise.  We are all thrilled and proud of her.

We will be watching and cheering for Stacy!

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Yeomans Qualifies for PGA Professional National Championship!

Thursday, 21. August 2014 12:33

Head Golf Professional, Greg Yeomans shot a final round 2 under par 70 (the second lowest round of the day) in the 2014 NEPGA Championship held at The Golf Club of New England in Stratham New Hampshire to finish in a tie for 15th.  His performance also tied him for the last of the 15 qualifying spots for the 2015 PGA Professional National Championship.

Greg was victorious in a thrilling playoff on the second hole making a par on the treacherous par 3.  Greg stayed alive after sinking a clutch 15’ par putt on the first playoff hole. Yeomans hit a precise 8 iron to a tiny island green and then calmly got up and down for a clutch par to secure the final spot. This will be Greg’s third appearance in the premiere championship for PGA Club Professionals. The event will be held June 28 – July 1, 2015 at the Philadelphia Cricket Club in Philadelphia, PA.

Way to go Greg!

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Uihlein fires New Course Record at the Bay Club

Tuesday, 12. August 2014 17:14

PeterUihlein2014European Tour Professional, Peter Uihlein was home in Mattapoisett for a few weeks rehabbing from a mid season injury and appears to be finding his form as he broke the Bay Club course record firing a 63 on Friday, August 8.  Playing along with members Mike Hiller and John Lees and Head Professional, Greg Yeomans this friendly game seemed to bring out the best in everyone.  Peter birdied four in a row on holes 3 – 6 and with one bogey on the front turned at 32.  Throw in birdies on 11 and 13 and Peter was now 5 under with 4 to play.  Heading home into the strong afternoon southwest wind, Peter birdied 15, 16 and then rolled in a 6 footer on 18 to cap off his 63. Almost seven years to the day (August 5, 2007) Greg fired the previous course record of 65.  And guess who was in his group that day, that’s right Peter. What goes around comes around.

Great playing Peter and good luck on the home stretch of the season. Click here to view the old and new course record.

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Bay Club Golf Course Flyover by West Tenth Media

Wednesday, 21. May 2014 17:10

Bay Club Head Golf Professional recently worked with  West Tenth Media to provide a narrative of the Bay Club’s Hole 8, 9 and 10 flyover in preparation for the 2013 NEPGA Acushnet Pro Assistant Championship held at the Bay Club on May 19.

Bay Club May 16 from West Tenth Media on Vimeo.

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John Paesani to Compete at Senior PNC

Monday, 14. April 2014 11:21


Bay Club Assistant Golf Professional, John “Pi” Paesani will compete in the 2013 Southworth Senior PGA Professional National Championship being held April 15 – 18 at PGA Golf Club in Port St. Lucie, FL.  The 25th Championship was originally scheduled to be held last October at Creighton Farms, Aldie, VA however was postponed due to a week of inclement weather. The 264-player field will be composed of senior PGA Professionals representing the 41 PGA Sections, and will compete for a total purse of $285,000 on both courses over the first two rounds of play.  The low 70 scorers and ties after the second round on April 16 will advance to the weekend’s final 36 holes at the Wanamaker Course.  For more information, please click here.

Pi earned the chance to play by shooting a 2-over 142 at the NEPGA Senior Championship/PNC Qualifier held August 7 and 8 at the Woodstock Inn & Resort, Woodstock, VT.  His performance resulted in a 4th place tie.  This is the Pi’s third appearance at this championship.

Good luck Pi!

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Mental Golf Game Advice by Dr. Adam Naylor

Monday, 31. March 2014 0:00

NaylorPicOutside SmallDr. Adam Naylor returns to the Bay Club for his 3rd season to work with members and teaching professionals on maximizing performance and enjoyment on the course and courts. As the golf season in New England returns, he reminds golfers not to forget to get your mental game back up to par.  Perhaps the best way to do this is to re-lay the foundation of your pre-shot routine.  The pre-shot routine is more than a bunch of entertaining tics and twitches, but rather purposeful actions that allow your mind to focus on the shot in front of you and your body to feel settled enough for a fluid swing.  Too often an intentional routine is left as an afterthought and golfers rarely reap its mental-emotional benefits.

A solid pre-shot routine should have three core elements – planning, settling the body, focusing on the target – and conclude with a trusting swing.  By slowing down on the range and around the practice areas, a player can purposefully get their routine ready for the course.  Here are three simple steps to rebooting your routine:

Plan – Take a moment to talk through the shot you are about to hit.  How far will it fly?  Where will it land?  How much will it roll?  Where do you hope it stops?

Settle – Develop an action to allow you to drop the tension from your body when addressing the ball.  A huge exhale lets go of tension.  Dropping your shoulders allows looseness to join your swing.  Letting your knees drop you into an athletic position gets you ready to unleash a fluid swing.  Pick one and practice it.

Target – Using your imagination to fill your head with your target helps you transition from swing thoughts to swings that throw the ball to your target.  Vividly seeing the target (or line of the putt when on the green) in your mind’s eye allows you to focus on the right thing at the right time.

Just like practicing your swing, practicing your pre-shot routine is important if it is to show up during competitive rounds.  Like an anchor that keeps a boat safe on stormy waters, the pre-shot routine keeps the golfer from drifting off course during the successes and stresses of each round. 

Dr. Adam Naylor leads Telos Sport Psychology Coaching and is a clinical assistant professor at Boston University.   His roots run deep in both golf and tennis.   Adam is currently the mental game consultant for the International Junior Golf Academy, the Lendl Junior Tennis Academy, and the Junior Select golf program.  His clients have traveled the country and globe to compete in club to amateur  to major championships.  Adam is the author of A Quick 9 for the Mind: Reflections from Public Links to the US Open, and a part of the American Junior Golf Association “U” faculty.

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In Pink the New Black?

Wednesday, 12. February 2014 15:44

Don’t let the snow on the ground stop you from chilling out with a glass of Rose.  The number of Provence Rose’s in the United States has tripled in the past five years. No longer considered that sweet pink wine”, it has become a festive as well as food wine.  Rose’s are a great compliment to Asian dishes, Sushi as well as lobster and affordable with bottle pricing normally between $10 and $25.

Restaurant Manager Sue Papi has had great success with AIX Rose, a dry Rose from Provence.  It has a bright, pale-pink color and features a delicate balance of crisp acidity and soft, ripe summer fruit with a  creamy finish.


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Jim’s Journey

Tuesday, 4. February 2014 14:32


Bay Club Executive Chef Jim Mercer

While walking about the streets of San Francisco last month I discovered that the Winter Fancy Foods Show was going on at the Moscone Center.  I had not been to the show in years so I decided to purchase a ticket and spend the afternoon exploring the endless offerings of national and international, new and established, prized gourmet foods. I now know far more than anyone needs to know about burger condiments, tea, chocolate, cheese, Kobe beef and the like.  What piqued my interest was the olive oil from NapaValley.  I particularly liked Grove 45 from St. Helena.


On my way up to Wine Country after my visit to San Francisco I accidently discovered two awesome little towns; Port Costa and Crockett.  The only thing you can see from the highway as you approach Crockett is the giant C and H Sugar sign. As I entered it felt like a secret village just getting ready for a hipster revival.  There is a great deli and a couple of very cool galleries in this one neighborhood town at the end of a road to nowhere.  At the end of that road is a great find called the Bull Valley Roadhouse.  A super hip restaurant serving old school cocktails and fine food from the team of The Slanted Door.  I heard Conde Nast has even got hip to the place.  Be sure to check it out if you are in the area.

Happy Travels,

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Greg Yeomans named Cape Cod PGA Gary Philbrick Golf Professional of the Year

Tuesday, 14. January 2014 15:51

Greg Yeomans

Congratulations to Head Golf Professional, Greg Yeomans who was recently named the Cape Cod PGA Gary Philbrick Golf Professional of the Year. This award signifies the highest honor that can be bestowed upon a Cape Cod Chapter Professional. Greg earned this award based on his leadership within the region, commitment to the PGA and the part he plays in contributing to a successful golf operation at the Bay Club.

Gary Philbrick embodied all the qualities that go into being a great PGA Professional. His leadership earned the respect of all PGA professionals in the Cape Cod Chapter and Section. By virtue of receiving the Gary Philbrick Award, Greg has earned the respect from his colleagues and friends within the Cape Cod golf community.

As a winner of this prestigious award, Greg has automatically been nominated to be considered for the 2014 New England PGA Golf Professional of the Year.

Way to go Greg!

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A Trip to Blithewold Museum, Bristol, RI

Friday, 7. December 2012 10:46

Bay Club members recently enjoyed a visit to historic Bristol, Rhode Island to tour Blithewold Mansion just in time for the holidays. This year’s Christmas theme, “A Grand Tour or Europe” took participants from Paris to Italy to England, and many places in between. Each room displayed elaborate decorations with a feel of country to celebrate the Van Wickle family’s love of travel. Blithewold, a 33-acre summer estate with grand views of Narragansett Bay, was built by built by Augustus Van Wickle, a Pennsylvania coal baron and his wife, Bessie Pardee Van Wickle. Each year, numerous volunteers spend time decorating the 45 room mansion housed on the property. After the guided tour, members dined at Redlefsen’s Rotisserie & Grill, a favorite Bristol restaurant that served eclectic fare with a European flair. It was a great start to the holiday season!

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Bay Club Sustains Golf Course, Environment

Wednesday, 19. September 2012 13:21

The Bay Club was recently featured in the Standard-Times newspaper.  Golf Course Superintendent Jon O’Connor discussed with writer Ariel Wittenberg about the importance of the Bay Club’s environmental efforts.  To view the complete story, please click here.

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Golf Course Home Dream 18

Friday, 30. April 2010 21:18

The Bay Club at Mattapoisett is proud to have been selected by Golf Course Home as a part of their Dream 18.  The GolfCourseHome® Dream 18 is a fantasy golf course created from the best golf holes from the more than 325 golf courses featured on, representing more than 5,800 golf holes in the U.S. , Canada , Mexico and the Caribbean .

The Bay Club at Mattapoisett’s signature hole, number 17, will be featured as part of the Dream 18, and is in the company of such notable courses as Reynolds Plantation, Tehama, and The Cliffs at Keowee.

Hole 17 is the Bay Club at Mattapoisett’s longest most demanding par 4 on the course, playing 487 yards from the tips typically into the prevailing wind.  The hole swings slightly from right to left requiring a long tee ball to set up the approach. The 2nd shot is plenty challenging as well, as the hole slopes downhill with a large green side bunker catching any short or left shots. A par here puts you in limited company.

Currently there is one house beautifully positioned behind the 17th green, while another magnificent house sits in the distance serving as the aiming point for your tee ball. There are two lots still available to the left of the green on a nice cul de sac along the hole, and one additional lot behind the green.

David Lott, publisher of The GolfCourseHome® Dream 18 visited the club last year, arriving in Mattapoisett Harbor by boat.  The chronicle of his journey from the Vineyard to the Club was a feature story on his blog this past summer.

The Bay Club at Mattapoisett is a country club with an eighteen hole championship level golf course and residential property located in Southeastern MA.  To arrange a private tour please contact Dave Andrews via e-mail or phone, 508-758-9543.

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Country Club Home Mattapoisett, MA

Wednesday, 2. December 2009 22:06

48 Prince Snow Mattapoisett MA

Few golf properties boast the amenities and charm as the Bay Club at Mattapoisett.  The golf course home listed at 48 Prince Snow Circle is both well appointed and low maintenance.  This  2,460 square foot home has 3 bedrooms, 2.5 baths, a two car garage, and full basement.

48 Prince Snow Mattapoisett MA kitchenThe eat-in kitchen has granite counter tops with built-in double ovens, an island and french sliding doors leading to a wooded backyard that expands into hundreds of acres of conservation land.

The home has a family size dining room that has a traditional feel complete with wainscoting and crown molding.

The cozy living room is flooded in sunlight and anchored by a gas fireplace and custom built-in cabinetry with detailed moldings.

48 Prince Snow Mattapoisett MA Dining RoomThroughout the home are large beautiful windows giving the home a feeling of openness and light.  The flooring on the first level is a light stained hardwood and the second floor has wall-to-wall carpet throughout.

The first floor master bedroom ensuite has a large walk-in closet, a soak tub, and free standing tiled shower.

Also located on the main floor of the home are both a mud room and a laundry room which can accommodate  a full sized washer and dryer.

48 Prince Snow Mattapoisett MA living room

Two additional bedrooms and a second full bath are upstairs on the second floor, along with a spacious office/lounge area.

48 Prince Snow Circle has a full walk out basement with french sliders leading to the back yard.

The home is located in the Prince Snow Village of the Bay Club at Mattapoisett, a  24-hour gated  golf club community.

The Bay Club at Mattapoisett facilities include an 18 hole championship golf course designed by Brad Faxon & Brad Booth, a 9,600 square foot Sports & Fitness Center, which houses a 3,000 square foot fitness center, yoga studio, demonstration kitchen, children’s playroom, conference meeting room, and locker-rooms.

The aquatics center is anchored Junior Olympic sized swimming pool with zero -depth walk-in and a gated baby pool area.

Adjacent to the aquatics center are four lighted Har-Tru Hydro Tennis Courts and two Paddle Tennis courts.

sports activities ariel view

Dining facilities at the Bay Club at Mattapoisett include the Golf House Restaurant, where Executive Chef  Jim Mercer oversees every detail.  Other food and beverage areas include the Halfway Cafe which overlooks the largest of three ponds inside the Bay Club and the 9th and 10th holes and the Snack Bar which is adjacent to the pool.

bay club practice green and restaurant compressed

The pond at the 9th and 19th holes is stocked with large mouth bass and brown trout for seasonal fishing.

Cultural Activities at the Bay Club are frequent and varied, ranging from local outings to Art Galleries and Garden Tours to guest lecturers by local artisans and scholars.

For more information on the Bay Club or to arrange a private tour of 48 Prince Snow Circle, please contact Dave Andrews via e-mail or by phone, 508-207-9232.

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