WDI Newsletter 4.08 v4.qxd - Washington Duke Inn & Golf Club

More documents

Recommendations

Info

Duke University Golf Club Green Operations Nothing’s better than a good game of golf on a beautiful green course. And as you can imagine, water —and smart use of this natural resource— is critical to maintaining an award-winning course like ours. So you’ll be glad to know that our course maintenance folks have been involved with water and energy conservation programs and environmentally friendly initiatives for well over a decade. Currently, we’re dredging and enlarging the irrigation pond by the 12th hole. This will enhance our ability to capture and use rainwater runoff and gray water for turf maintenance. We do what we can to conserve water in other areas as well. Instead of washing down our golf carts with water, we use Staff PROfile high-impact air hoses, towels and good old elbow grease. We stay up-to-date on the latest developments in lower-maintenance grass, specifically disease- and insect-resistant species with lower water and mowing requirements. By seeding these grasses on the course, we’re able to cut down on the use of water, mower fuel and pesticides. Additionally, we use many native and drought-tolerant plants, inspect our irrigation systems daily for leaks and water at times best suited for plant health and hydration. We do what we can for the environment while providing you with the best game of golf in the area. This month we’re featuring Brent Bowen, head golf professional at the Club. We were thrilled when Brent joined our team in 1999. And just one year later, we shared in his excitement when he was named the Carolinas PGA Assistant Golf Professional of the Year. Brent does an award-winning job managing the Duke University Golf Shop’s staff, merchandising and inventory control operations. And he oversees our teaching, and tournament activities as well. A native North Carolinian, Brent graduated with a business administration degree from Methodist University in Fayetteville, N.C. with a concentration in professional golf management. He’s also quite the sports fan; he’s attended over 300 Duke basketball games! Upcoming Events Rain or shine, we’re open for the greatest game in the world. From time-totime, however, the course closes for special events or maintenance. Below are a few of the scheduled closings between now and the end of July. Tuesday, May 6 M R Williams (until 5 p.m.) Friday–Sunday, May 30–June 1 Duke Children's Classic (all day) Saturday, July 12 Jim Valvano Kids Klassic (all day) Saturday, July 19 Yorkey Rainey Outing (until 1:00 p.m.) Monday, Tuesday and Monday, July 21, 22 and 28 Course closed for maintenance (a.m. only) Jim Valvano Kids Klassic Join us for the 2008 Jim Valvano Kids Klassic taking to the links July 11 and 12, 2008. Contact Don Shea, Duke Children’s Hospital and Health Center volunteer for more information 919.667.2564. You May Not Know It, But the Course: • Is open to the public. AND • Offers reduced greens fees every day, starting at 1:30 p.m. So come one, come all to the getting better every day Duke University Golf Club! For the latest in course fees and schedules, visit www.washingtondukeinn.com or call us at 919.681.2288.
Dining LocaDelicious Local and Organic Ingredients Round Out Fairview Cuisine When your food operation is as large as that of the AAA Four Diamond Award-winning Fairview Dining Room, it can be a challenge to use local and organic ingredients on a regular basis. However, Executive Chef Jason Cunningham simultaneously prepares outstanding seasonally inspired contemporary cuisine while promoting healthier and more sustainable agricultural practices. Jason seeks out handcrafted cheeses from around the state. He uses Chapel Hill Creamery for their rich Jersey cow cheeses. For their fresh and aged chevre made from time-honored French farmstead techniques, he purchases from Celebrity Dairy in Siler City. And for fresh, surface-ripened and aged cheeses made from the milk of Saanen, Nubian and Alpine dairy goats, he buys from Randolph County’s Goat Lady Dairy. During spring and summer, Jason uses many locally grown baby lettuces and tomatoes, succulent varieties that will forever redefine one’s expectations of fresh vegetables. And for special events, like our upcoming Wine and Diamond Dinner, Jason visits the area’s farmers’ markets, hand-selecting organic herbs and other seasonal ingredients. For the restaurant’s main dishes, Jason uses fine cuts of natural beef, bison and pork from the renowned Niman Ranch network of farmers, coastal Carolina fish and poultry organically raised in North Carolina. Dining at the Fairview — an exquisitely good-for-theenvironment culinary experience. A Tribute to an Organic Vintner Michel Chapoutier makes wine in the Rhone Valley in Southern France. Although he comes from a long line of traditional winemakers, he has been practicing organic and biodynamic winemaking techniques for over 10 years. Through perseverance, Michel has greatly influenced winemaking throughout the region. Another interesting tidbit…Braille is present on all Chapoutier labels. Its presence honors Maurice Monier de La Sizeranne, inventor of the form of Braille used today, and original owner of Chapoutier’s famous Sizeranne Vineyard in Hermitage. We proudly serve M. Chapoutier’s Côtes-du-Rhône, Belleruche, by the glass. This delectable medium-bodied wine is a pleasurable blend of Grenache and Syrah from 17- to 42-year old vines. By the bottle, we serve M. Chapoutier’s Hermitage Blanc and Rouge, Châteauneuf-du-Pape Blanc and Rouge, and Australian Cote Rotie-style Shiraz. Drop by soon for a taste of these and other vintages from our Wine Spectator awardwinning wine list! Vista Restaurant Breakfast: 7:00 a.m.–10:30 a.m. Fairview Dining Room Lunch: 11:30 a.m.–2:30 p.m. Dinner: 5:30 p.m.–10:00 p.m. Sunday Jazz Brunch 10:30 a.m.–2:00 p.m. Afternoon Tea Tues.–Sun., 2:30 p.m.–4:30 p.m. In-Room Dining 24 hours Bull Durham Bar 11:30 a.m.–midnight Full menu until 10:00 p.m. Late night menu 10:00 p.m.–midnight Diamond Dinner Series at the Fairview On Thursday, July 17, executive chefs from the area’s AAA Four Diamond award-winning restaurants gather in one another’s kitchens to prepare culinary masterpieces. Each chef will prepare a single course, with the host chef—this evening, our own Jason Cunningham — preparing the evening’s entrée and dessert. Hors d’oeuvres reception at 6:30 p.m., followed by a four-course meal and dessert. $95/person. Wine pairings included. For reservations or questions, contact the Fairview Dining Room at 919.493.6699. Executive Club Update Visit the Inn frequently Consider joining our Executive Club. Not only will you receive discounts on dining and accommodations, you’ll be able to participate in members-only events like The Art of Risotto, a cooking demonstration with Executive Chef Jason Cunningham and the Afternoon Tea and Book Signing with Jane Pettigrew from London. For more information about membership and its benefits, contact the Executive Club Office at 919.313.9604 or visit www.washingtondukeinn.com.
Page 1 and 2: Spring 2008 Washington Duke Inn & G
Page 3: Inn Focus First Annual Wedding Show

WDI Newsletter 4.08 v4.qxd - Washington Duke Inn & Golf Club

Create successful ePaper yourself

Delete template?

Save as template?