The 2020 Acushnet Golf NEPGA Pro-Assistant was played on Monday, June 29 at the Bay Club and the Bay Club teams proudly represented the host Club.  This is the 13th consecutive year the Bay Club has hosted this section and player favorite event.

John Paesani and partner Greg Yeomans tied for first place with a seven under par, 64 in the team better ball competition.  They tied with Kernwood Country Club (Dully/Bramlett).  John and Greg played bogey free golf and, for the most part, each had looks on every hole, which is always the key in team golf.  Birdies at 2, 6, 7, 10, 12, 13 and 15 along with a key par saver at 5 propelled them to the top spot.  This is the second time John and Greg have won the Pro-Assistant title, having previously won in 2017.  Greg also won with Tracy Djerf in 2012.

The Bay Club team of Ben Egan and Kyle Dobbs rebounded from a slow start to rip up the back nine with a team better ball of 30 to post a four under par 67 and finish tied for seventh.  The duo, bogeyed the opening two holes but rallied with birdies on 6, 10, 11, 13, 15, 16 and 18 to turn things around and finish strong.  The teams had an especially impressive moment on the 13th hole when all four approach shots were within 8 feet of the cup as they surrounded the flag.  All in all, a T1 and T7 finish for the Bay Club against 81 other teams from 50+ Clubs around New England is an impressive feat.

The Bay Club teams were cheered on by a large member contingency that certainly kept the host pros excited and motivated to perform.  Greg commented that on the 4th hole it felt like one of the Club’s member shoot-out events, having all the members gathered around.  And it was especially extraordinary to see so many members return to watch the finish following a 90-minute rain delay.  The staff was very appreciative of the member spectators and as always values their support.

Congrats John, Greg, Ben and Kyle on the solid showing!

Love was in there air this past weekend at the Golf House restaurant as Bay Club members sat down to an exquisite Valentine’s Day dinner.

Diners received a complimentary Sparkling Toast upon arrival to enjoy as they pondered the Prix Fixe menu which featured entrees including Pistachio Crusted Lamb Chop served with Lentils, Eggplant Puree, Romanesco and Mint Yogurt; Potato Gnocchi with Preserved Cherries, Foie Gras, Marsala and Fine Herbs; and Seared Filet Mignon with Mashed Potato, Roasted Winter Vegetables and Bearnaise.  And their festive meals ended on a sweet note with dessert choices such as Red Velvet Lava Cake with Molten Milk Chocolate and Strawberry Mousse with Berries Romanoff.

In addition, all the women guests received a red rose as they departed for the evening.

It was a lovely night had by all and we were delighted to be a part of our couples’ Valentine’s Day celebrations.

Bay Club Sports and Activities Manager, Matt Beatty is at it again! The Winter of Wellness has returned to the Club, with one key difference, just two teams will compete this time around in a Battle of the Sexes!  And instead of waiting for the New Year, the program began December 1 – just in time to help fend off that “holiday weight.”

Points are earned through Fitness Center visits and classes; personal training at the Club; attending bi-monthly Wellness Walks and monthly Wellness Dinners; completing Weekly Challenges and playing paddle tennis.

Over the next three months, participants will work toward their health and wellness goals, while focusing on two areas they have chosen to improve upon:  Weight Loss; Balance; Flexibility; Muscle Strength in Upper Body; Muscle Endurance in Upper Body or Lower Body; Core Endurance; and Cardio Endurance.

With nearly 90 members and staff on board, this should prove to be a fun, team building Battle of the Sexes challenge.  The Fitness Team is excited with the enthusiasm already shown and is looking forward to the friendly banter and competitive streak that is sure to emerge as we dive further into the program.

Santa Claus recently took time out of his busy schedule to visit the children of the Bay Club during our Breakfast with Santa and Gingerbread House Decorating event.

The morning began with Chef George’s delicious Pancakes, served with a variety of yummy toppings including Fresh Berries, Bananas, Maple Syrup and Home-made Whipped Cream.  A scrumptious Quiche and Bacon rounded out the menu.

Santa made his arrival as everyone finished their meals, and led the group in singing a rousing rendition of Rudolph the Red-Nosed Reindeer.  The children then had a chance to sit on his lap, pose for pictures and share their Christmas lists with him.

Santa had to be on his way, but the fun continued as the kids moved on to decorate their gingerbread houses.  The provided frosting, fondant and a wide variety of candy, paired with their creativity, made for a fun time.  And those with smaller children were happy to help in the decorating.  No two houses looked alike!

This enjoyable family event is always a favorite for the children – and this year was no different.  Everyone left with big smiles and a little more holiday spirit!

Every summer, Bay Club members enjoy Family Night at the Pool, a fun, weekly event for all ages.  During these evenings, the Food and Beverage team serves a unique themed buffet by the pool while children and parents alike enjoy an evening swim along with games and music.

In addition, a game of Bingo is played every other week.  These nights always draw a large crowd – no one can pass up a chance to win Bingo!

Menu themes this summer have included Cheesesteak, Flatbreads, Chinese Take-out Favorites and Taco Bar.

Members love this opportunity to gather their families and friends together, enjoy a great meal and have fun at the pool!

Another Fourth of July Celebration has come and gone at the Bay Club, but not without many fond new memories for the record numbers of members and their guests in attendance.

As in years past, the carnival-style atmosphere didn’t disappoint.  Children enjoyed the return of the dunk tank, inflatable obstacle course, face painting, bounce house, and individual and team races.  Our Mini-Golf Spectacular was once again a big hit for all ages.  And what has become the biggest attraction in recent years, our famous Egg Toss drew a large crowd of both participants and spectators.  In the end, the highly contested competition saw a new pair of champions.

Food choices consisted of member favorite Fried Chicken, Hamburgers, Grilled Sausage, Vegetables and Summer Salads.  And the kids enjoyed Hot Dogs, Popcorn and Cotton Candy.

And lastly, the highlight of the evening saw the best fireworks display in the event’s history, with more than 20 full minutes of brilliant color lighting up the night sky.

The compliments are still rolling in, and we’re of course already thinking ahead for next year’s big event!

In June, many Bay Club members enjoyed a beautiful evening on the patio for “Cocktails with Eric.”  During this event, Golf House Bartender, Eric Marshall demonstrated how to prepare eight different cocktails including a New York Sour, Blood Orange Paloma, Basil Cucumber Gimlet, Spanish Coffee and Pistachio Shots.  Eric showcased technique, as well as the use of fresh, quality ingredients throughout.  In addition, he provided a brief history on each of the drinks.  Participants then had the opportunity to sample each of the cocktails.

It was truly a fun evening in which attendees thoroughly enjoyed the relaxed atmosphere and many laughs.  And some of these special cocktails are now offered on the menu at the restaurant for all members to try!

The Bay Club fitness enthusiasts are at it again!  On the heels of our highly successful Winter of Wellness program, Sports and Activities Center Manager, Matt Beatty designed a second wellness program entitled Summer Sh(r)ed that began June 2.  Differing slightly from the winter portion which featured teams captained by staff members and focused on total points throughout, the summer segment is individualized, with participants earning a set number of points each week.

Points are earned in similar ways: Fitness Center visits; walking, running, biking, or elliptical; stretches and resistance training and private or group training.  In addition, the active golf, racquets and swimming members can earn points by enjoying these seasonal activities.

The objective this time around is for everyone to meet their point goal each of the 13 weeks for recognition at the close of the summer.

With nearly 80 members and staff taking part, it’s sure to be a summer full of fitness!

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.

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!

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!

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.