The Zoysia fairways are greening up early this season. Our fairways at Glen Echo have a tendency to be a bit behind because of our Bermuda Eradication work we are doing with late Summer early Fall herbicide applications. I think most will agree we will take being a little bit behind in trade for the great shape they have been in mid-summer until the end of the season the last few years. First video of the year about our Eradication program describing the area on the north side of the main road of #8.
Monday, April 3, 2017
Sunday, March 26, 2017
Article on Course Maintenance and Course Accessibility
Excellent article from the USGA regarding maintenance practices and golfer accessibility to the course and the ways this can be balanced for the benefit of everyone.
Friday, March 24, 2017
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!
Thursday, March 9, 2017
Spring Aerations, Here They Come
This season we will be doing the DryJect Aeration process from our contractor. Scheduled initially for this Sunday PM and next Sunday PM, the dates were moved due to weather concerns.
We will be completing this process on Wednesday March 15 and Thursday March 16. I don't like to do this work during the work but we had no choice or wait until the end of April which I do not want. It is a pretty non-evasive process but we will have to have you go around the holes that we are working. We will have 2 units working. Takes about 45 minutes per green or so.
Below is the link to last years work. We usually just brush the greens and roll them if they are dry enough and they are ready for play.
http://geccgcm.blogspot.com/search/label/DryJect
Later in the month we will be performing our deep-tined areation which will help us drain water deeper through our profile as needed, especially through the earthen layer that rest 6" below ground.
I will make another post in the next few days catching you up on other work the staff have been performing.
We will be completing this process on Wednesday March 15 and Thursday March 16. I don't like to do this work during the work but we had no choice or wait until the end of April which I do not want. It is a pretty non-evasive process but we will have to have you go around the holes that we are working. We will have 2 units working. Takes about 45 minutes per green or so.
Below is the link to last years work. We usually just brush the greens and roll them if they are dry enough and they are ready for play.
http://geccgcm.blogspot.com/search/label/DryJect
Later in the month we will be performing our deep-tined areation which will help us drain water deeper through our profile as needed, especially through the earthen layer that rest 6" below ground.
I will make another post in the next few days catching you up on other work the staff have been performing.
Tuesday, February 28, 2017
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 JusHorseradish 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
Thursday, February 16, 2017
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
Sunday, February 12, 2017
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
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
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