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!

Johnny Hiller won the boys 7-9 age group this past week at the Drive, Chip and Putt (DCP) sub regional at Pinehills Golf Club to advance to the Regional Finals later this month. Johnny was one of 158 qualifiers out of thousands to earn a trip to Pinehills by virtue of local qualifying. The Regional Final is August 27 at Bethpage Green in Farmingdale, NY. The winner at Bethpage is headed to Augusta National for the National Finals played the Sunday before the Masters Tournament.

Drive Chip and Putt New England is a national junior golf initiative in collaboration with The PGA of America, United States Golf Association, and the Masters Tournament Foundation. DCP New England hosted eight local qualifiers for boys and girls ages 7-15 with separate divisions for each gender and with each division split into four age groups.

We wish Johnny all the best in his quest for Augusta…Good luck Johnny!

European 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.

Head Golf Professional Greg Yeomans led his team to victory in the Titleist/FootJoy Pro-Junior held Tuesday, July 22 at Squirrel Run Golf Club in Plymouth, MA.  The fifteen team field competed in a Best-Ball between the pro score  and the team scramble score.  The Bay Club team shot an amazing -15 under par round with 11 consecutive birdies all coming from the juniors. Team members included Jake Yeomans, Cassidy Yeomans, Greg Yeomans, Jason Gamache, Collin Fitzpatrick and Braden Yeomans (on the DL).   For the complete story, please click here.  Way to go team!

Photo courtesy of Cape Cod Chapter of the New England PGA Section

Bay Club members recently welcomed Daniel Bruce, Executive Chef at the five star Boston Harbor Hotel at Rowes Wharf to the club for a special cooking demonstration and book signing.   Bay Club Executive Chef Jim Mercer joined Daniel to demonstrate how to prepare White Bean, Sun-dried Tomato and Basil Dip as well as Pan-Roasted Striped Bass with Orange Ale Essence.  These recipes, along with a collection of easy to make recipes for the home cook, are featured in Simply New England, Daniel’s first cookbook released in November.  All who attended received a personally signed copy of the book.

Internationally-renowned, Daniel Bruce has been awarded the title of Vice Consellier Culiniaire, Bailliage de Boston, and he has been honored twice as one of the “Best Hotel Chefs in America” at the James Beard House. In 2009 Daniel was the featured chef at the Celebrity Chef and Winemaker Auction Dinner at the Nantucket Wine Festival, as tribute to two decades of dedication to wine and food education. Additionally, Daniel is an honorary member of Chevalier du Tastevin and has been recognized by Boston magazine as the city’s Best Hotel Chef. Daniel has made numerous live television appearances on national programs such as NBC’s Today and Live with Regis and Kelly. He was awarded an honorary doctorate from his alma mater, Johnson & Wales University in 1996 and in 2013, Daniel was awarded Chef of the Year by the Massachusetts Restaurant Association.

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.

Congratulations to Head Golf Professional Greg Yeomans who was recently named the 2014 New England PGA Golf Professional of the Year. This award is the highest honor bestowed upon a PGA professional. This honor signifies Greg’s leadership at the Bay Club and within the entire New England golf community. Greg received his award this week in front of a large audience of fellow PGA professionals at the 2014 NEPGA Section Spring Meeting at Andover Country Club. This recognition acknowledges him for his continued professionalism both at the Bay Club and throughout the New England Section and Cape Cod Chapter.

As we know, Greg has won many events at the Chapter and Section level and has been a 5 time recipient (consecutively) of the Wessner Award given to the Cape Cod Chapter Player of the Year, however this recent award recognizes Greg for his professional achievement in ALL areas of being a golf professional. Greg has served as the Cape Cod Chapter’s Tournament Chairman as well as their President. During his tenure, the Chapter experienced increased participation and renewed enthusiasm. Greg has been a member of the Section Tournament Committee for seven years and has chaired the committee for the last three. The Tournament Committee Chairman is also a sitting member of the Section Board of Directors, and Yeomans has been a welcomed addition in the Board Room. Greg has also been on the NEPGA Junior Golf Committee for four years and two years on the NEPGA Communications Committee.

Upon hearing the news, Yeomans commented: “Clearly I was honored and humbled when I received the phone call from President Kelley.” Yeomans was actually traveling on a Member Golf Trip in Puerto Rico when he received the first missed call from President Kelley. “I was unfortunately unable to return his call until my return, and to be honest, a call from the President usually meant there was a Section tournament issue. I was bracing myself for the next tournament issue when President Kelley started the conversation by saying: ‘on behalf of the 1000 PGA members and apprentices of the New England Section, I would like to congratulate you on being named the 2014 Golf Professional of the Year!’  After a brief moment to absorb what he had just said it was without question the best news/award I had ever received in my professional career” said Yeomans.  “I will cherish this award and am honored to represent the NEPGA as its Professional of the Year.”

An NEPGA awards banquet honoring Greg, along with other section award winners will be scheduled later this fall.

Congratulations Greg!

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!

Junior Golf memberships are available for the 2014 season. This membership, for individuals aged 13 to 23 (as of April 1, 2014), includes limited use of the golf course and practice facilities as well as the Golf House restaurant and Halfway Café.  In addition, other benefits include access to professional golf instruction and certified Titleist Performance Institute instructors for fitness and conditioning development; and participation in Bay Club Junior interclub competitions.

For more detailed information on the Bay Club’s Junior Golf Membership, please contact Head Golf Professional Greg Yeomans at 508-207-9216 or by e-mail.

Dr. Adam Naylor returns to the Bay Club for his 3^rd 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.

Portugalia Marketplace, Fall River, MA

A new market recently opened in Fall River that will undoubtedly take the South Coast by storm.  Portugalia Marketplace is a spin-off of Portugalia Imports, a wholesaler/distributor of ingredients for Portuguese cooking.  It is a friendly, family, neighborhood Portuguese market and so much more.

The folks at Portugalia Marketplace no doubt take their cues from places such as Chelsea Market Place in New York or the best of contemporary Portugal/Azores markets.  Housed in a former factory outlet in Fall River, the fully renovated facility houses a gorgeous open floor plan market with beautiful exposed brickwork, tall ceilings with huge wooden beams and old windows.  The floor to ceiling glass wall that sections off perhaps the largest display of international Bacalao, providing a salt cod room the likes of nothing you have ever seen in America. 

The market offers wonderful prepared dishes of traditional fare such as roast pressed chicken, braised octopus, Bacalao in two to three ways and various soups and sides. The cheese and charcuterie section is quite impressive and inspiring of all things chicken, pork and blood. Olive oil is given the same respect as fine wine as they are both displayed like alter objects; both with ample selection of variety and budget.

The nicest aspect of this market is the Café with true European coffee, pressed sandwiches and pastries. They carry items rarely seen in other markets. You truly feel like you have traveled to an Old World, European marketplace in Portugal and then you realize you are in your own back yard. It is an exciting place.

And I suggest you check out the interesting root vegetables from the Furnas Islands and the dried fava bean nuts section.

Enjoy,

Jim

Bay Club Fitness Director, Dave Maloney CSCS recently earned his Level II Junior Coach Certification from the Titleist Performance Institute (TPI).  The Titleist Performance Institute began in 2003 and is the world’s leading educational organization and research facility dedicated to the study of how the human body functions in relation to the golf swing.

The TPI Junior Golf Development program is focused on teaching professionals the skills needed to run a successful junior golf program.  Based on Long Term Athletic Development principles, it is a step by step approach in helping juniors to become elite athletes and golfers. The program focuses on developing athletic skills before any golf specific skills. Golf skills are more easily learned with developed athletic coordination.

Dave looks forward to implementing this philosophy with junior golfers at the Bay Club this summer.

Aerie Homes, the developer of The Preserve at the Bay Club, currently has two homes under construction.   The framing of their model home is nearly complete and the foundation of their spec home has been poured and its framing is now underway. They anticipate having both homes completed by this spring.

According to Paul Abelite, President of Aerie Homes, three distinctly different home designs ranging from 1,825 to 2,115 sf, with first or second floor master options, three or four bedrooms, and two-and-a-half baths will be offered. Exterior materials will include weather-resistant woods, top of the line windows, and cedar shingles, making the homes  as durable as their design is timeless.  Homes will feature a minimum of two-car garages, and options include three or four bedrooms, sunroom, bonus room and golf cart garage, not to mention many interior finish options.

In addition to activity in The Preserve, two other homes are in the design stage, with at least one ground breaking schedule for May 2014. For more information on real estate opportunities, please contact Dave Andrews at 508-207-9232 or sales@bayclubmatt.com.

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, 508-207-9232.

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.

Cheers!

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,
Jim