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!

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.

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.

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.

Now in its 7^th year, the Bay Club’s Winter Golf Center is better than ever.  Following the closing of the golf course each year in December, the Golf Cart Barn is transformed into a Winter Golf Center; perfect for members looking to work on their golf game during the off-season.  The Center is complete with hitting bays, putting green, launch monitor and simulator.

The Center’s newest addition of Foresight Golf’s GCQuad provides multiple ways members can practice their swing indoors.  The system challenges golfers of all abilities with golf courses, a practice range, contests, and last but not least, ZOMBIE hunting. The GCQuad also takes our staff’s club fitting ability to the next level, allowing for the most professional fitting technology the Club has ever utilized.

How can members utilize the Winter Golf Center to its fullest potential? Bay Club Head Golf Professional, Ben Egan notes that one of his favorite benefits of practicing indoors is that distance doesn’t play a factor in your training, making it easier to focus on fundamentals and mechanics. If you don’t have a pre-shot routine, it’s a great time to make one. Ben suggests using the time indoors to focus on set up, posture and ball position. Members can also expect weekly tips, occasional drills and a suggested warm-up routine.  Ben notes, “we warm up for every other sport we play and golf should be no different – and hitting balls at the range doesn’t count!”

The Winter Golf Center is open daily for members and Ben is available throughout the winter to assist with club fittings, private lessons and additional tips.

View a video tour of the Bay Club Winter Golf Center:

Winter is officially here in New England, which for some golfers is a time to head south to warmer temperatures.  However, for those who remain here, it’s important to stay in shape during the off season to keep your golf game in tip-top shape.

Bay Club Fitness Trainer, Matt Beatty shares a few exercises golfers can incorporate into their gym routines to help stay in peak physical condition during these winter months.

Yoga

Yoga is a great exercise option for golfers as it helps with flexibility and core stability.  It also helps to lengthen muscles to improve the range of motion.  These qualities can aid in creating a stronger swing.  Yoga can be especially helpful for senior golfers since flexibility tends to decrease as we age.

Here are a few basic yoga poses that are beneficial for golfers:

• Triangle Pose
  • Firms your sides and thighs
  • Streamlines waist
  • Relieves tightness in shoulders
• Seated Twist
  • Relieves back pain
  • Promotes flexibility in spine and hip joints
• Chest Expansions
  • Relieves tension in spine, neck and shoulders
  • Improves posture

High Intensity Interval Training (HIIT)

Golf uses many muscles in the body and is considered a “burst sport;” generating a lot of energy in a short period, followed by a period of rest.  Enter HIIT! During interval training, you work at high intensities followed by lower intensities.

• Applying HIIT elements to your workout can be as simple as adding bursts of energy during your normal cardio routine at a 1:2 (work:rest) ratio.
• You can also perform more complex moves such as mountain climbers, plank jacks, burpees or high knees.

Resistance and Weight Training

Resistance and weight training can be particularly valuable to golfers by improving stability and range of motion, as well as helping to create a powerful, more controlled swing.

Here are a couple of Matt’s favorite exercises for golfers:

• Glute Bridge
  • Increases core and back strength which is the foundation for a strong drive
• Side Plank with a Leg Lift
  • Increases strength through obliques, thighs and knees and helps improve balance
  • Improves hip control, vital to your golf swing

Keeping active and fit is so important this time of year to make sure you’re ready for golf in the spring!

The 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.

Blane Toedt, Restaurant Manager and Corey Nuffer from Westport Rivers Vineyard and Winery recently held a series of Wine Nights at the Golf House restaurant.  During these hour long wine seminars  Corey educated members on a different wine topic each week.  Her inaugural event, The Champagne Method helped members to understand why Champagne tastes differently from Prosecco, Moscato, Asti and Cava.  She also explained the difference between Champagne from France and everywhere else.  Members not only heard about the differences but they were able to taste them as they sampled wines available at the Golf House.  Her next seminar Aging Your Wines explored just what goes on when a wine ages, beginning with why you swirl your wine in a glass.  Members did a vertical tasting of wines aged not years, but days.   And for the final seminar, Food + Wine Pairing 101, Corey took a nod from the teachings of Master Sommelier Randa Warren and covered the basics.  In addition, Executive Chef Jim Mercer prepared a variety of food pairings to show a little of what can go right and what can go wrong when it comes to what’s in the glass.

Nuffer’s approach to wine is informed by her background in biology, theology, and music.  Managing at an Italian restaurant as well as a country club provided the space necessary for a new approach to wine education to emerge.  After being selected for an internship at Chicago’s NPR affiliate, WBEZ, Nuffer moved to Chicago to work with a New York Times bestselling author. This led to an editorial position for a Food + Drink section of Chicago magazine.  Currently, Nuffer helms the educational outreach as well as representation of Westport Rivers Vineyard and Winery here in Massachusetts.

The Paddle Season at the Bay Club is well underway with members in action on both lighted paddle (platform) tennis courts on a daily basis.  And once again this year, Racquets Professional Jakob Klaeson provides members with classes and clinics throughout the season.  Jakob has worked for several high profile country and tennis clubs in New England, with an excellent track record for adult and junior teaching.  He is PPTA certified and is currently the Head Paddle Professional at the Sakonnet Paddle Tennis club and Head Tennis Professional at Dartmouth Indoor Tennis.

The Bay Club at Mattapoisett is a private golf and and residential property located in Southeastern MA. To arrange a private tour please contact Dave Andrews via e-mail or phone, 508-207-9232.

Assistant Golf Professional, John “Pi” Paesani will compete in the 26th Senior PGA Professional National Championship being held November 13 – 16 at the PGA Golf Club (Wanamaker and Ryder Courses) in Port St. Lucie, Florida.  The 264-player field is composed of senior PGA Professionals representing the 41 PGA Sections, and will compete on both courses over the first two rounds of play.  The low 70 scorers and ties after the second round will advance to the weekend’s final 36 holes at the Wanamaker Course.

Pi earned the chance to play by shooting a 1-over 141 at the NEPGA Senior Championship held July 30 and 31 at the Okemo Valley Golf Club, Oekmo, VT. His performance resulted in a 5th place tie.  This is the fourth consecutive year Pi has qualified for the championship.

Good luck Pi!

The Bay Club welcomed acclaimed Boston chef, restaurateur and seafood authority Jeremy Sewall to the club recently for a cooking demonstration and book signing. Jeremy is the Chef and owner of Lineage restaurant, Island Creek Oyster Bar and the newly opened Row 34 in Boston’s Fort Point neighborhood.

In addition to the cooking demonstration, all participants received a signed copy of his first cookbook, The New England Kitchen: Fresh Takes on Seasonal Recipes.  The recipes throughout the book highlight the best of each season, and include profiles on Chef Sewall’s friends in the farming, fishing and brewing communities.  Highlighting contemporary New England fare and adapting the region’s fresh, simple flavors into refined dishes for the home cook, the book features more than 100 delectable recipes from the area’s most celebrated farms and fisheries, for easy at-home cooking and entertaining. Divided by season, the book incorporates distinct flavors throughout the year through Chef Sewall’s soups, salads, hearty dishes, grilling favorites, seafood specialties and simple desserts.

Members enjoyed sampling Chef Sewall’s Toasted Barley with Chantenay Carrots and Pomegranate along with Crab Cakes with Grilled Scallions and Pickled Fresno Peppers over Hubbard Squash while learning more about Chef Sewall and his techniques.

Chris Makepeace, former President of Ocean Spray, and Dawn Gates-Allen, Communications Manager for the Cape Cod Cranberry Growers’ Association (CCCGA) recently presented “Cranberries 101 – Neighbor to Neighbor” for the members.  Using a variety of pictures, they demonstrated how the bogs change during each season of the year, and how the growers deal with issues such as frost, pesticides, and pollination.  This unique presentation told the story of the history, heritage, cultural practices and neighbor to neighbor relationships which help educate within the cranberry industry to preserve an important economic agricultural industry in Massachusetts.  CCCGA is one of the country’s oldest farming organizations.  Through research, assistance to farmers, and professional development, the CCCGA works to ensure that cranberry farming can survive urbanization and that open space and clean water, vital to cranberry growing, will be preserved.   

Members enjoyed cranberry inspired cocktails before the lecture followed by dinner at the Golf House restaurant.

The Bay Club once again hosted the Annual Nativity Preparatory School Tennis and Golf Fundraiser.  Golfers enjoyed a fabulous day on the championship 18-hole golf course while the clubs 4 har-tru tennis courts were in full action. Afterwards, a dinner buffet was enjoyed by all participants and their guests at the Golf House restaurant.  A successful auction capped off the evening.   

Nativity is an independent, tuition-free middle school for boys from low-income families in the New Bedford area. The school provides a challenging and supportive learning environment, where motivated students of all faiths are offered an intellectual, cultural, physical and moral education. The goal is to graduate young men who are academically prepared for further education, inspired to lead their lives with humility, and dedicated to serving others. 

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.

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!