Cart Paths and Fairways

Over the next few days, there are a couple of large scale projects taking place on the grounds of Glen Echo CC.

Sunday evening we began to aerate our fairways. Skip and I came in once the last tee times went off and started pulling cores and then busting up the cores with a Flail mower that has spinning blades and chains and pulverizes the plugs. Today we will begin to drag the fairways with metal drags which breaks up any plugs that made it past the grinding. It will also help work the soil back through the zoysia canopy. We blow the remaining thatch and residue into the rough where it can be chewed up by the rough mower. Earth to earth and dust to dust. The fairways are then mowed. We anticipate this taking more than one day to complete all of our fairways. We normally have 3-4 fairways to complete usually on Tuesday and or Wednesday depending upon the weather conditions and anticipated play. 

Asphalt work will begin in earnest on Tuesday with the front clubhouse circle getting an overlay, Grinding along the edges of the crosswalks in the Pearson Plaza and near the portico will be completed and then a layer of asphalt will be laid in the circle area.We will begin asphalt on the course on Wednesday. The first work will be from the bottom of 3 hill all the way into the first tee and also the path that goes to the range.

Large dump trucks will be taken by our staff out into the field to assist in navigating through play. We will stage them in the parking lot and they will be brought out from there. They will also be brought back in once empty. Once the first section is complete, they will proceed to the second section which will be from the lowest point on hole 3 going forward through 4 tee to where it ties into the path behind 7 green. Those trucks will be staged  in the main entrance area, The new overlay will be 2" thick and we have a total linear footage of about 5,700' at an average width of about 8'.  

We anticipate this work to be completed by Friday. The asphalt will be able to be driven upon the next day. Depending upon weather, we will begin the process of back filling dirt in along the path and sodding fescue to help make a smooth transition with the new grade. We will do sections at a time to give us the best chance at growing the turf in properly since we are still into summer heat. I would not anticipate all the sodding to be completed before winter is upon us in December. Some areas might not need any back fill which will be helpful.

 

 

The sealing and striping of the parking lot is scheduled for Monday August 9th. Once the delays in the parking lot moved closer to our open window for the cart path overlay, the two projects were switched around so the sealing would not be damaged by the large asphalt trucks. This work should take 2-3 days next week.

We appreciate  your understanding during this time.Check you emails for updates and or social media for both the club and my personal accounts.

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Twitter jdwachter  Joe Wachter

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2 Tee Renovation and a Great Deal of Other Work to Discuss

March 22nd and 23rd we did the rough in of the new tees on #2. Due to the movement of a great deal of soil and wet conditions every 3-4 days, we are at a pause in work on this project.
I would hope if we can get dry in the next week or so we will get the surrounding area of the tee finished graded and prepared for sod. The teeing ground will be tilled and laser leveled by Schaefer-Meyer we hope within the next couple of weeks and then sodded so that the tee will be open for play by mid-May.

View from the front of the tee complex. Tees are now set up as 2 separate tee boxes.

From behind the tee complex. Sorry for the poor pictures, just looks like a pile of dirt from this level. Had my drone in the air the other day to take pics and crashed into a tree. Once I finish the repair, I will give you an overhead view.

Being the largest group of maintenance folks on staff at Glen Echo, our crew has been assisting in other areas. We spent about 20 man hours power washing the pool wall both inside and out. Also power washed all the walk ways in the front of the building and a part of Pearson Plaza. The staff power washed some of Limestone window sills that we did not get completed last season. The staff  with some able bodied assistance have also been busy inside the pool area removing some over grown shrubbery and pruning others. We we were in the process of mulching the upper wall bed when our loader broke down earlier in the week. Once it is back up, we will finish the mulching of this area. 

We will also be power washing the swimming area of the pool and installing new drain lids and plastering in new frames for the pool system. We will be managing most of the mechanical start up of the pool this season. I attained my pool operator certification for the pool over the winter.

The staff have also been involved in stringing the patio lights and moving equipment to the patio since warm weather is on its way.

Randy power washing the walk way in the front of the clubhouse

This week the staff have been extremely busy with sod work. Over 450 yards of old sod was removed and replaced with both fescue and zoysia. HATS OFF TO THE CREW THIS WEEK!! Our loader was broke down and we had to load the sod into carts and then unload it from the carts.  Normally we place the sod right in the area of work so double work for the guys this week because of the repairs taking place to our loader.

We first completed the tree removal stump repair and root removal on the old tree near 11 green. This was replaced with fescue.

Area to the right of 11 green. A large amount of roots had to be busted out by hand using axes and shovels.

                                                       The finished area off the front right of 11 green.

We then moved to #5 left bunker area. This area has a number of contributing factors to its look. Small area with a great deal of foot and equipment traffic. Last year we tried to resolve some of it with walk mowing the area. Significant shade and drought is the biggest reason for its decline. A large Pin Oak is growing right in the middle of this area and robs it of sunlight and much needed moisture. We stripped the old sod away, trenched in some new irrigation heads that will hit just in this area. We aerated it and put in a couple of yards of leaf compost. The area was then dragged with a metal drag to break of the dirt turds and move some of the compost into the holes. Sod was then added. Should see some improvement we hope with new sod and the other work we completed. We still have some additional areas to sod around the tree and bunker and will complete this hopefully next week.

Tree on the left is a beautiful specimen set back in the proper area on the hole. Tree on the right is being over shaded and basically is growing on one side. Leaves, acorns, and other material fall into the bunker regularly. The shade and moisture depletion is significant.

This is the trench that is about 15' deep and shows the network of tree roots from this tree.

Small 2-3" long turf roots have no chance in a competition for resources with these trees.

Aeration completed so that we can then add compost to improve the soil.

Compost added to the area.

After the area was dragged with a metal drag. Cores busted and some compost moved into holes.

Staff finishing up the sod work. You can still see the weakened turf around the tree. It will be replaced in a few days.

Complete

The staff worked on the 13th approach today and also did a smaller amount of work on the 18th approach. We removed the bent grass sod, repaired part of the collar on 13 and part of the collar on 16. They removed the rest of the material and then laid zoysia in its place. We also had some bermuda contamination and very weak turf in front of 18 approach which was pulled up and replaced.

 

                Bent grass sod being reused on collar on 13.

Finishing the removal. All of this work is being done by hand.

Zoysia sod being laid on 13 approach 

The finished area.

Jason Cutting the old material off of 18 approach.

The look from the left side bunker.

Same area but from below the area.

Finshed area looks great. Still some weakness in front which we will work on improving with aeration, compost and traffic control from our mowing units.

Weather I'm Right or Whether I'm Wrong

Well, it appears the end might be in sight but I'm skeptical for this weekend. Course still has some snow cover and all greens are covered and frozen. I could not get a spike down past 1/2" in the surface on the greens. Predictions of 7/10" of rain and 60 degrees could give us the final push of snow going away as well as thawed greens.  We will alert you once the thaw has happened.

And by the way, Welcome Back Party in the clubhouse tonight so plenty of activity at the club even if it does not include knocking the little white ball around.

In the meantime, think ah yes

Maple Tree Tapping

Below is a link to our sister blog The Mainhouse discussing Maple tree tapping and maple syrup.

Mainhouse Blog Post

Hot Temperatures, Singing the Blues

Well, the heat is on today and for the next week. Why not join us in the Clubhouse Friday night. Cajun/Creole food and one of the best in the Blues business in STL Leroy Pierson. 6:30 Buffet, 8 to 10 to here Leroy.

Welcome Little Sister

Been discussing for some time about starting a clubhouse blog or something in that line. Welcome little sister!

THE MAINHOUSE AT GLEN ECHO COUNTRY CLUB

http://geccmainhouse.blogspot.com/

  There will be some tweaks to the sight. I'm trying to get email notification for those of you who would like to sign up. Its been 9 years since setting up the last blog so give me a little time. In the meantime, bookmark the link above and keep an eye out for regular posts in the near future. My crystal ball tells me a post from the kitchen for some reason might make it onto the next post!

Clubhouse Food & Beverage Service Reopening, Welcome Back Dinner

The clubhouse will reopen on Wednesday, March 1st at 11:00 a.m.

Throughout the month of March, the clubhouse will have Food and Beverage Service
Wednesday through Sunday.
11-8 Wed-Thurs
11-9  Friday
8am -9pm  Saturdays
8am to 8 pm  Sundays

Chef has a great buffet planned Friday night March 3rd and our welcome back dinner. Due to the great buffet planned by Chef and his staff, there will be no Ala Carte service Friday evening.
Help us plan our evening and reserve
your spot today.

Prime Rib au Jus
Horseradish Mousse
Alaskan Crab Legs
Shrimp Cocktail
Poke 
Crab Crusted Snapper with Sherried Basil Cream
Twice Baked Potatoes
Spring Rice Blend
Oven Roasted Asparagus with Balsamic Glaze
Mixed Vegetable Medley
Tossed Caesar Salad
Tossed California Chopped Salad
Assorted Rolls and Cheddar Biscuits

Mac and Cheese
Chicken Strips with Dipping Sauces
Fries
Toasted Raviolis

Dessert Station

$38 Adults
$16 Kids ages 5-12
4 and Under Free

Drinks billed in traditional manner

Fun At The Club, Pizza Night!

A little fun experience at the Clubhouse this Friday night at Glen Echo.  Pizza night! 

Giving our hard working Chef and staff a Friday night off since we've not been closed for multiple weeks in a row with no meals to fix. Brother Ed and I will produce you a casual but great tasting night of Italian splendor. Come and have some cocktails, a couple of beers, a bottle of wine and some excellent pizza. Look at my waistline, wheat belly and non-veggie! Its made for some great eating.

Gonna break out the ol Coach(Dad) to help us out!

https://youtu.be/bIAUX9dSF0g

Maple Sap to Maple Syrup

We don't have a large supply of Maple Syrup this year to provide any for breakfast but we do have enough for Chef Brian to do some magic with in the kitchen.

The lack of consistent above 32 degree day temps and below 32 degree night temps reduces the proper sap flow required to provide us with large enough quantities of sap to give us a large supply of total syrup that can be used. 43 gallons of sap to make one gal of syrup. We will have about 60 gallons of sap which will make us a little over a gallon of syrup.  As temperatures warm and bud break begins to occur, the saps flavor changes and is not suitable for consumption.

A couple videos I've made over the last couple of days.  One for fun, the other to entice you with the smell of this beautiful naturally occurring product produced right here on the grounds at Glen Echo. Close your eyes and imagine the wafts of this light, natural tasting maple syrup drizzled across some Pork or in a dessert, Yummy!

https://youtu.be/aPmeCtrZ77I




https://youtu.be/iAC3H3YCSU8

Lady Open September 11th

Going to be a tearful day for me without my girl there, but can I tell you a secret. she liked the attention but wasn't real keen on all the competition! 

Come out and have a fun day in her honor. Chef and his staff will have a great menu and what a way to close the pool down the right way with our fury friends. Remember, you don't have to play golf, you can come out for the fun activities at the pool for dinner and cocktails only! Check out the website to sign up.

Italian Wine Dinner 2016

As we transition between the golf course superintendent duties and my General Manager work, I thought I would throw in a video from the sold out Friday night Italian Wine Dinner. The event included some great wines from Bommarito wines with food preperation demonstrations from Chef Brian. To top it off, we had our very own Anthony Bommarito from Bommarito Wines pouring and working the room. What a treat to have the best Restauranteur ever in St. Louis as a member of our club and being at the dinner.

https://youtu.be/2hHNygV-Hlo

Sun Room Roof

Using the course blog to mention what is happening to sun room roof. A number of repairs were made that have failed and the roof must be replaced. Over the last couple of days, the grounds team has built a temporary lean too structure and covering over the roof. Yes, it's covered in a blue tarp. This will hopefully keep the water away until the roof is replaced and the sun room can continue to be used for activities. We appreciate your patience while we wait for the repairs.

Rejuvinated Ornamental Bed Next to Clubhouse Almost Ready For Plants

First, quick announcement. Annual plant sale will be on Saturday May 7th from  9-11 at the maintenance building. We won't have every plant available for sale that is in the greenhouse now but we will have a nice cross section of plants available. Your plants can be charged in the usual manner as you do your other purchases at the club.

Its taken us a couple of weeks to get the bubble bed near ready for planting for Becky but we are close. I like to have slightly raised beds for the following reasons; It provides for better drainage and helps to separate the bed from the surrounding turf area. Our process included the following

•  Dig up the old plants and spray out some of the creeping plants
•  Till the existing bed
•  Dig up the sprinkler heads so they can be raised
•  Haul in new topsoil to raise the level of the bed
•  Place a layer of black gold compost over the top
•  Till it all up again, heads raised, plants removed
•  All that's left is to smooth it out and install the plants

The old bed planted at what is now ground level

Plants ripped out, dug out

Soil hauled in and you can see hole in foreground from sprinkler head area. Probably hauled in about 10 yards of soil, around one dump truck load. Individual piles at a time which had to be hand spread.

How that make it in there. LadyBug in the early days at Glen Echo when she would get fired up, grab a stick, fling it in the air and run around like a crazy girl

Black gold on top of the bed and raised grad of the bed

Finish tilling in the compost and mixing soil together. Need to clean up the edges, smooth out the soil so that surface water will drain from the building out onto the turf area.

Foot Golf Has Arrived For Labor Day Weekend

Foot Golf has been sweeping the World, um well North America?, okay These United States, you got me St. Louis the birthplace of soccer!, well okay Glen Echo for this weekend and the rest of fall!

We set up a little 4 hole course on the club lawn for your kids, grand kids, or kids at heart to have a little fun kicking that round soccer ball into a 15" hole. Now, if we could only have these on the greens it would be a smashing success. Rob purchased six balls for folks to use but if you want to bring your own, it might not be a bad idea in case we are swarmed over with excitement and players!

A video on the course is attached

https://youtu.be/rkWFZDdDln4

More details on Fridaynights during Lent

From Reid Warren.

This Friday night marks the start of Glen Echo's always-popular fish fries during Lent. For the next seven Fridays until Easter the club will offer hand-breaded cod fried or baked along with hush puppies, pasta and cole slaw. The price of the fish fry  is $15 and includes unlimited refills.Of course in addition to the Friday night fish fry the club will serve up several other tasty treats each evening. This weekend's menu also includes an herb-crusted veal chop, pan-roasted duck breast, stuffed tilapia, Greek burger, soups, salads and other items. For reservations you can go to the website or call the club .
As a reminder, the club is currently open for lunch and dinner Friday, Saturday and Sunday through the end of March, with a Wednesday night happy hour offered at the bar next month. We'll see you at the club. 

Improvements to the Veranda(upper patio)

The Veranda(upstairs patio) has been pretty much void of color/greenery over the years.  From time to time we would place some pots up there but the space is very large in scale and the pots were too small to fill the space.

We've been in a carpentry mode so I contacted Becky a month or two ago about the potential of us building some planters that could make an impact in this area.  We evaluated it and thought it could provide great improvement to this under utilized area of the club.

The boxes will sit on the large brick/concrete railing around the outside of the veranda.  The planters will begin on the right as you walk out onto the patio.  The first will be 60" long. A second at the corner will be approximately 60" in total length, Three 69" boxes staggered above the willow room and Board Room and a 140" long spectacular double planter will be above what was the Family Room. The boxes will be 13" tall and 17" wide.  Substantial enough to grow nice sized plants and deep enough to prevent the soil from drying out too quickly during the heat of the summer.  We intend to place a automatic water system on each planter to assist Becky in managing these large planters.

The Veranda is a large space that is underutilized at the club.  We believe the boxes and the color of the plant material will not only enhance this area but will also give the clubhouse a great look from the course and or the Marvin Pearson Lane as members and guests drive toward the clubhouse.

Becky plants our urns and other pots on a 3 season schedule.  I think for this season, we will probably plant these for the summer season and will evaluate for additional seasonal plants after we've had a chance to determine what will work best.

Finished planter before staining.  They are 3" taller sitting on the table then what they will be on the railing.  We offset them 3" so the sides will overlap the rail providing some safety for the box as it sits on the wall of the patio.

Tom staining the box.  We used treated cedar to reduce the wood decaying prematurely.

No this is not a coffin, its the inside view of the planter.  60" long.  We lined to planter to protect from decay and also placed 3 drain holes in the bottom with hose attached to catch the water and drain it away from the brick/concrete so it does not stain it.  This planter will be above the ground patio.  We have 3-69" planters for the club lawn side as well as one two section planter which will be 70" a piece for a total of 140".  They should be spectacular. 

Skip and Jason working on the corner planter that will go above the ground patio.

Friday Night Dining Message from Rob Stewart

From Rob Stewart regarding Friday night Dining.(editors note, Beth and I came to the wine dinner last Friday and it was excellant!)

Dining choices at the Club this Friday. Once again Matthew Daughaday will be presenting a wonderful Wine Dinner for you to enjoy.  Last Friday was a smashing success so you don't want to miss out on this one.  The choice menu will consist of a Kale Salad, Ricotta Gnocchi with Chicken Bolognese, Sous Vide Pork Loin, Grilled Teres Major and much, much more.  The complete menu with wine parings will be online soon. There will also be an Ala Carte menu offered for those who do not wish to take part in the Wine Dinner. The Wine Dinner will be served in the Living Room with Ala Carte being served in the Olympic Room and McGrew's Pub.  (Go to gecc.org and make your reservations for either the Wine Dinner or Ala Carte. Thank you to all who have come out the last few Friday's.  The energy around the Club those evenings is something you don't want to miss out on being a part of.  Also, don't forget to sign up for Valentine's Dinner.  The menu is being finalized by Matthew today.  It could be one of the last times to enjoy his spectacular food before he opens his own restaurant in Maplewood this spring  The club is also taking Valentine's reservations for the club reopening.    We look forward to seeing you Friday evening!

Friday Night Dinner and Special Wine Dinner from Matthew Daughaday/Andrey Ivanov

This sounds pretty tasty for a January Friday night.  Regular Dining Available as well.  Please see Rob's letter which came from an email sent earlier this morning.  

From GM Rob Stewart

Dear Glen Echo member,

This Friday at Glen Echo offers a special treat as guest chef Matthew Daughaday serves up a spectacular four-course dinner complete with wine pairings. The meal promises to be a sneak preview of the new restaurant Daughaday will open later this year with partner and wine expert Andrey Ivanov.

Created just for Glen Echo, the menu will offer two choices from each of the four courses and a wine selected to match. The entire menu is below.  Matt, formerly of Taste restaurant, and Andrey will attend the dinner to talk about the food and wine as well as their new venture. 

This special event starts at 6:30 p.m. and will be served in the Living Room. The cost is $75, with a food-only option offered as well. Seating for the Wine Dinner is limited to the first 72 reservations.  For reservations, please click here. 

We'll also offer a more casual menu in McGrew's Pub for those not attending the dinner. For dinner reservations for that menu click here.  That menu will feature steaks, seafood, sandwiches, salads and more, so there should be something for everyone at the club this week. We hope to see you here!

Guest Chef Wine Dinner

Course 1

Warm Mushroom Salad

shittake &  oyster mushrooms, goat cheese panna, roasted grapes, walnut vinaigrette and frissé

[2010.  Château Soucherie, "Clos de la Perrières".  Chenin Blanc.  Savenierres, FRA]

or

Roasted Cauliflower Soup

pickled apples, black pepper croutons, crispy bacon

[2013.  Estate Argyros.  Assyrtiko.  Santorini, GRE]

 Course 2

Red Wine Braised Chicken with house made fettuccini

cremini mushrooms, lardons, parsley and lemon

[2012.  Daniel Bouland, "Delys".  Gamay.  Morgon, FRA]

or

Maple and Soy Glazed Pork Belly

shaved brussels, preserved lemon, dates

[2012.  Kiralyudvar, "Sec".  Furmint.  Tokaji, HUN]

Course 3

Pan Seared Trout

crispy chili potatoes , kale, roasted peppers, onions and sauce vert

[2012.  Michel Gahier, "La Vigne de Louis".  Trousseau.  Arbois, FRA]

or

Braised Beef

roasted winter vegetables

[2010.  John Duval, "Plexus".  Grenache, Shiraz, Mataro.  Barossa Valley, AUST]

Course 4

Bittersweet Chocolate Pave

brown buttes caramel, whipped cream, almond croquant

or

Olive Oil Cake

lemon custard, whipped cream, sugared pistachio

New bridge deckings and ornamental beds being touched up with fresh mulch

Promised some finished pictures of the concrete pour on 15 bridge and the asphalt work on the Marvin Pierson Lane bridge repair. A Turkey and mulching round out the pictures below.

Place some heavy duty fabric in the hole to keep gravel in place.  Covered larger gravel with smaller which Jason is packing with our vibratory plate.

A quick fix so we used bagged asphalt for this repair.  Pretty difficult to close bridge down for any length of time since we have many guests using the lane and trying to coordinate with too many people.



Jason packing the asphalt after it has been laid out.

Finished product.  Will seal it in the next few weeks. Tore it out Monday morning and completed before 11 a.m. Tuesday.  Quick job.  Still have to evaluate clay tiles under bridge for potential lining.

The concrete bridge covering on 15 completed.

Looks like we have a Jake Turkey playing around over on holes 2-3 again like a couple of  years ago.

Becky mulching the main entrance beds at the clubhouse.  75 yards of mulch to spread and she is doing most of it herself.  Watches over her plants like a hawk!  Staff has assisted but its mostly her work one cart load at a time.  The staff will do the large area down in the woodland garden on 9 with the chipped mulch for her.  Not too many plants to get in the way down there.

Finished product.  Looks great.  Fine layer, just enough to change color. We don't like big piles of mulch in our beds.  Helps to hold moisture in soil but not create an artificial layer for roots to live within.

Living room bed becoming my favorite.  Lilac trees beginning to pop out.  Smell will be awesome in a few days.