2. table of contents
Letter From the GM
a personal address from The Ledges General
Manager, David Spivey
The 19th Hole
a word from our director of f&b as well as tasting notes
of this issue’s specially handpicked selections of wine,
whiskey & beer
Behind the Line
our executive chef opens up about his newest creative
culinary projects going on in the kitchen
Snapshots
a photo gallery of fond memories from recent
special events at The Ledges
The 411
an in-depth two-month calendar brimming
with details about all upcoming special events
On & Off the Course
get the skinny on all things golf and hear a word from
our Superintendent
Steady Your Head
learn how to perfect your golf swing & stance with tips
from one of our PGA Pros
Junior League Golf
Brad Story lets you in on how this season will look
for your junior
Martinis & Manuscripts
get all the info on this monthly club hosted by
Ledges member Bob Westerfeldt
The Possibilites
find out all the wonderful opportunities that await you at
your Club
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2 April | May 2015
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3. letter from the
GENERAL MANAGER
Cliff Notes | 3
David Spivey, General Manger
We would like to publicly recognize and thank our committee members
who have helped guide us over the last 12 months and longer for some. Our
Golf Committee was instrumental in helping us get the cart turn a-rounds
for hole #4. They help guide us in making tournament format decisions and
providing feedback on course conditions and levels of service. The Members
of the Golf Committee are: AJ Albert, Randy Bailey, Zac Buckley, Luther
Corley, Larry Greer, Bill Holbrook, Tom Reidy, and Steve Whitman.
If you would like to sit on this committee, let me know, as we are always looking for a fresh perspec-
tive. We would particularly like to get some representation from the ladies.
Like the Golf Committee, the House Committee has been a valuable tool for us. The House Committee
helps guide us with our food & beverage offerings, social events, pool activities and needs, as well as
our fitness center needs. This committee has been extremely helpful in bringing a lot of the wine mak-
ers to The Ledges including the Wagner Family, Peju, Amizetta, Cain, and Silver Oak. This committee
also provides feedback on service levels and needs. The Members of the House Committee including
some who have just joined the group are: David Beddingfield, Ryan and Caroline Frame, Brian House,
Alex and Evanthia Pols, and Dusty and Suzanne Pritchett. This committee is also open to join if you
would like to help us improve the Club.
We hope you enjoyed the $60 in certificates that were mailed out in February. We greatly appreciate
our members, their families and their guests, and this was just a small token to let you know. We hope
to see you soon as spring is beautiful on the mountaintop.
We look forward to serving you.
4. food & beverage
AWord from our Director of Food & Beverage
Harold Smith
4 April | May 2015
It is that time of year when The Ledges starts to really come alive. Golf is in
full swing, the wedding season has begun, preparations are being made for the
opening of the pool, and your entertainment is lined up for Thursday Night Live.
We are fortunate this year to have your favorite entertainers return for another
summer at The Ledges. Last year we added to the line - up:
Dawn Osborne Band
“Microwave Dave” Gallaher
Saxophonist Shelly Williams of Juice
Carla Russell of Cozmic Mama
Bobby Taylor of Juice
Singer and Guitarist Jamie Hudson
Also returning are Christina Lynn, Dave “The Sinatra Guy” McConnell, Keith Taylor and Roberta Silva,
and local favorite Alan Little. Please join us on Thursday evenings on the terrace for a great summer of music.
Seating will be limited so reservations are highly encouraged!
If you haven’t been in recently, Chef Jeremy and his culinary team have redesigned our lunch and dinner
menu with many unique choices. You can choose from elegant fine dining fare to the very casual. The dinner
menu also features some very popular cocktail selections and wines by the glass.
I
5. Mother’sDayBrunchSunday, May 10th 10:30am to 2:00pm
Seating Times:
10:30am | 11am | 11:30am | 12:30pm | 1pm | 1:30pm | 2pm
Adults (16+): $38.95++ | Teens (13-15): $25.95++
Children (6-12): $13.95++ Complimentary to Children 5 & Under
Do something special for mom this year and bring her to the Club for the
most delicious and varied buffet in town! This special event is always a
sell-out so be sure to book a table for your family far in advance.
Cancellations without charge within 72 hours.
Menu Highlights
Loaded Baked Potato Soup
Tomato-Basil Soup
Dr. Pepper Glazed Ham
House Smoked Top Round with Onion Jam
Leg of Lamb with Mint-Yogurt Sauce
Mexican Corn Cakes with Warm Crab Salad
Roasted Salmon with Hot Pepper Jelly
Mississippi Catfish with Geechee Gravy
Spring Vegetable Benedict with Bearnaise
Fried Chicken
Blackened Pork Loin with BBQ Peppers and Onions
Mac & Cheese | Creamed Peas
Southern Style Green Beans | Hashbrown Casserole
Bacon & Sausage | Fried Okra
Buttered Sweet Corn
6. steak night
the ledges
Featured the !!**LAST!!*** Friday
of every Month!!!
We’re switching it up! Come enjoy a classic Steakhouse
Menu featuring great seafood selections every last Friday
of the month! $5 Craft Cocktails and Select Whiskies avail-
able. Casual attire (including denim) always welcome in
the Club Lounge and Gentlemen’s Lounge!
ENJOY 25% OFF OUR CELLAR
SELECTION WINE LIST
Complimentary babysitting offered with your
reservation. Call 256--.883.0860 to reserve a table!!
We are changingthe
waywe do Brunch!
We will be featuring a rotating selection of a la carte
offerings at no additional cost! Order what you’d like
from the kitchen as well as enjoy all items from the
buffet for the same great price!
A la Carte Highlights
(more to come!)
Braised Beef Crepe with Charred Tomato
Salsa, Crème Fraiche, and Sunny Side Up Egg
Grit Bowl with Spicy Andouille, 6 Minute Egg,
Aged Cheddar, Charred Scallion
Housemade Prosciutto Benedict with
Tomato and Lemon Hollandaise
7. food & beverage
Featured Beer
Featured Wine
Featured Whiskey
Cliff Notes | 7
STRANAHAN’S COLORADO WHISKEY 47% ABV | $10 PER 2oz.
Stranahan’s distillery is an independently owned Colorado based distillery that produces a small
batch whiskey which is aged only two years. It is the first legal Colorado distillery since the end of the
prohibition era. Proprieter George Stranahan is the owner of Denver’s Flying Dog Brewery and started
the distillery just a few years ago.
Stranahan’s uses four different types of barley in their mash bill. The mash bill is borrowed from
Scotch whiskey, not bourbon, but does have some bourbon DNA with the distilling process. It is aged in
white oak barrels with a #4 char.
Nose: Very unique. There are strong scents of coffee, oak, oatmeal, vanilla, and caramel. The coffee
scent most likely comes from the roasted barley.
Taste: Everything you smell is evident in the flavor profile. There is a sweet coffee flavor that’s
probably the most distinctly “Shanahan’s” characteristic. But you also have a lot of sweet vanilla and
caramel.
LUCAS & LEWELLEN CABERNET SAUVIGNON, VALLEY VIEW VINEYARD,
SANTA BARBARA COUNTY, CA | 14% ABV | $10 GLASS | $38 BOTTLE
Lucas & Lewellen is a Santa Barbara County winery that produces grapes from three vineyards in
Santa Ynez Valley, Los Alamos Valley, and the Santa Maria Valley. Louis Lucas is a 3rd generation grape
grower who met Superior Court Judge Royce Lewellen in 1975. Lewellen was a passionate wine enthu-
siast with a vision for the future of the Santa Barbara County wine industry. Over the next 25 years the
pair would develop the Lucas & Lewellan winery partnership which now produces many wines but is
chiefly known for their Cabernet Sauvignon and Cabernet Franc. The L & L Cabernet that we are fea-
turing is actually a Bordeaux blend of mainly Cabernet Sauvignon (83%) along with Merlot, Cabernet
Franc, Petite Verdot, and Malbec. The wine is aged for 2 years in French oak barrels and has an alcohol
content of 14%.
Aromas of black currant with hints of violet, chocolate, Indian spices and oak lead to smooth cassis
like flavors in an unforgettable finish. This is a medium bodied wine with a beautiful deep color. Every-
one who has tried this Cabernet has been very pleased with it and I’m sure you will be too. It is available
by the glass or bottle at the Club bar.
STRAIGHT TO ALE MONKEYNAUT IPA | 7.25% ABV | $7 PER 16oz.
One of our draft beer staples is the Monkeynaut form local brewery Straight to Ale. They
were one of the first, if not the first brewery’s in Huntsville. They are located on Leeman
Ferry Road and have a tap room for tasting there many brews. The name “Monkeynaut”
pays tribute to the primates who helped in pioneering manned space flight in the USA.
The draft pours a beautiful coppery/amber color with a thick beige head. The nose gives
off a very strong citrusy hops aroma with a good bit of pine, toffee and caramel. The taste
is very well balanced. It’s sweet but not overly sweet from both the fruit notes and the
malt. The aftertaste is bitterly hoppy, very clean and enjoyable. The mouthful is a medium
body with a clean finish.
8. W
food & beverage
with Executive Chef Jeremy Esterly
behind
· THE ·
line
8 April | May 2015
We have already had an amazing year so far and
look forward to an even better rest of the year. We
are excited to start what we hope will be an exciting
series of dinners at the Club. Our house commit-
tee has suggested that we do a “Foodie Night”. We
will combine this idea with the progressive dinner
concept to allow you to make new friends. We will
prepare several unique and inspiring dishes and
in between courses, members will change tables
and seating arrangements. This allows everyone to
mingle and get to know each other a little bit better.
For the “foodie night” aspect of this dinner, we will be
selecting some of our favorite chefs and restaurants.
We will then execute our interpretations of some of
their best dishes. This will be a fun and unique expe-
rience that I think all members can enjoy.
I am thrilled that the reformatted dinner menu has
been so well received. We continue to try and create
dishes that can please any type of diner.
We are pleased to welcome Becky Vibbart as PM
Sous Chef. Bringing her on board will help us round
out our team and bring a fresh perspective to the
kitchen.
Philip Oreh, Becky and myself are all truly passionate
about food. The three of us will constantly strive to
bring creative and delicious menu items to the menu.
David Madisetty will be taking over the lunch menu.
We will work together on creating one of the best
lunch menus in town.
If any of you have any events or ideas that you
would like to see at the club, please drop me a line.
I, and my team, are truly invested in the success of
your club. As I have said before, our success is solely
dependent on our members. I look forward to any
suggestions that you may have. See you soon!
x
9. Cliff Notes | 9
SMOKED BACON RUB
ingredients
7 ounces smoked bacon
Scant 1/2 cup smoked Maldon sea salt
1/2 cup packed maple sugar or soft light
brown sugar
Pinch of freshly ground black pepper
Pinch of hot smoked paprika
Pinch of freshly ground anise seed
instructions
1 Heat the oven to 350°F. Get two heavy metal baking pans and two sheets of waxed paper ready.
2 Sandwich the bacon between the waxed paper sheets and the two pans and bake in the oven for
30 minutes, or until brown and crispy. Remove from the oven and lay the bacon on paper towels
to cool and dry out.
3 Use a mortar and pestle to grind the dry bacon to a fine powder with the remaining ingredients.
Spread out on a clean baking pan to dry further. When completely dry, grind once more and put into
airtight jars. Once a jar has been opened, use within 1 week.
Yield: 14 Ounces
Prep Time: 45 Minutes
Total time: 2 Hours
Required: -2 Rimmed Baking Sheets
-Mortar & Pestle
12. Calendar
april | may
of
events
april
2 Scotch League Tasting, 6:00pm
Join us for this popular monthly event and feel
free to bring a friend! Normally meets the first
Thursday of every month. $35++ per person
Wine League Supper Club, 6:30pm
Enjoy a lovely dinner with wine pairings alongside
fellow members and their guests. This gathering
normally meets the first Friday of each month.
Good Friday “Fish Fry”, 5:30pm
Join us the Friday before our big Easter Brunch
for our own twist on a traditional Fish Fry! We
will be offering specialty menu items in addition
to our regular a la carte Dinner Menu selections.
Details on page 22.
Saturday a la Carte Breakfast,
8:00am to 10:30am
Easter Egg Hunt & Breakfast,
9:00am
Bring the kids to meet the Easter Bunny and
try their luck at the Easter Egg Hunt out on
the lawn! Breakfast is served from 9:00am
to 10:30am and the Easter Egg Hunt begins
promptly at 10:45am. Don’t forget to bring your
own basket!
Easter Brunch, 10:30am to
2:00pm
Come celebrate Easter on the mountaintop with
the most varied and delicious buffet in town!
Stay tuned for more details to come! Adults
(16+): $38.95++, Teens (13-15) $25.95++ Children
(6-12) $13.95++, Complimentary to Children 5 &
Under. Cancellations without charge within 72
hours.
Women’s Wine Night, 6:00pm
Calling all ladies! On the second Thursday of
each month at 6:00pm we invite you for a night
out, just for you! Open to ALL lady members
and their guests! Enjoy a tasting of 3-4 wines
paired beautifully with plated hors d’oeuvres.
25++ per person. Babysitting available with res-
ervation.
Saturday a la Carte Breakfast,
8:00am to 10:30am
Bourbon Tasting, 6:00pm
Join us for a tasting of three or more bourbons
paired perfectly with delicious hors d’oeuvres.
This gathering normally meets the third
Thursday of every month. $35++ per person
Saturday a la Carte Breakfast,
8:00am to 10:30am
Steak Night, 5:30pm to 9:00pm
We’ve switched it up! Now featured every
LAST Friday of the month. Come enjoy a
classic Steakhouse Menu that also includes
great seafood selections! $5 Craft Cocktails
and Select Whiskies available. Casual attire
(including denim) always welcome in the
Club Lounge and Gentlemen’s Lounge! Enjoy
25% off our Cellar Selection Wine List and take
advantage of complimentary babysitting offered
with your reservation. LIVE Entertainment pro-
vided by Jamie Hudson!
Saturday a la Carte Breakfast,
8:00am to 10:30am
4
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5
11
9
18
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13. may
b a b y s i t t i n g
AVAILABLE
Wine League Supper Club, 6:30pm
Saturday a la Carte Breakfast,
8:00am to 10:30am
Cinco de Mayo Tuesday Night
Family Buffet, 5:30pm
Join us for a specially themed buffet with a little
Mexican twist! Same great buffet price for the
whole family, and as always, all you can eat!
Adults (13+) 15.95++, Children (6-12) $8.95++,
Complimentary to Children 5 & Under.
Scotch League Tasting, 6:00pm
Saturday a la Carte Breakfast,
8:00am to 10:30am
Mother’s Day Brunch,
10:30am to 2:00pm
Do something special for mom this year and
bring her to the Club for the most delicious and
varied buffet in town!! Adults (16+): $38.95++
Teens (13-15): $25.95++, Children (6-12):
$13.95++, Complimentary to Children 5 &
Under. RSVP by May 1. Cancellations without
charge within 72 hours. Details on page 5.
Women’s Wine Night, 6:00pm
Wagner Family Dinner, 6:30pm
Wagner Family Wines showcases a collection
of five different wines (including Caymus & Belle
Glos) from premiere winegrowing regions in
California that have a reputation for quality
and consistency. Enjoy an expertly created five
course menu featuring these unique vintages.
110++ per person. Details on page 18.
Thursday, Friday and Saturday evenings from
5:00pm to 9:00pm. Children ages 2-9 ONLY
(please no infants).
Children will enjoy movies and games in the Ladies
Lounge and a dinner choice from our Children’s Menu.
Parents must be dining in the Club. Reservations
for this service are required and must be made
BEFORE 3:00pm on the day of the dinner
reservation. Special arrangements must be
made for a reservation of 6 or more children.
$10 for one child, $15 for two children, $20 for 3 children
(dinner choices priced separately).
5
15
1
10
21
7
14
2
9
30
Saturday a la Carte Breakfast,
8:00am to 10:30am
Bourbon Tasting, 6:00pm
Saturday a la Carte Breakfast,
8:00am to 10:30am
Memorial Day Cookout,
11:00am to 4:00pm
dJ Steve Metz will be cranking out the tunes
and there will be a variety of games for the kids.
Adults (13+) $15.95++, Children (6-12) $9.95++,
Complimentary for Kids 5 & Under.
Steak Night, 5:30pm to 9:00pm
Saturday a la Carte Breakfast,
8:00am to 10:30am
25
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14. golf highlights
A Word from Rob Clark
Director of Golf
Opening Day Golf Tournament,
April 11th, 9am Shotgun Start
Always a popular event and a tradition during Mas-
ter’s week! Make your foursome or sign up individu-
ally and we will pair you with a group. Each player
will draw a partner from the Master’s Field and the
two of you will play a modified stable-ford format.
Cost will be $75 dollars per player and includes
breakfast, lunch, drinks on course and a chance to
win Golf Shop prize money.
Family Golf Tuesdays,
Starting April 14th
This year we have added to our set up and included
holes 1 - 9, 17 and 18. These tees are designed to get
the whole family playing golf together. It’s a short
course and you can play as many or as few holes as
you like. If you bring your family to play the short
course and enjoy dinner afterwards at our Tuesday
Night Buffet, we will waive all golf fees! We hope
you will take advantage of spending some quality
time with your family, enjoying a great meal and
passing this great game of golf on to the next
generation.
14 April | May 2015
This is such a great time of year for The Ledges and golf. Everything will be in
bloom, The Masters starts soon and we kick off our golf season with our Open-
ing Day event on Master’s Saturday. Even though our winter has been a cold
one we are ready and in great shape to take care of your golfing needs. The
new RXV Golf Cars are a big hit and a welcomed new addition. We know you
will take pride in helping us handle them with care. We have already started
our Golf Get Ready Classes and our Junior Golf Camps and leagues. There is
something for everyone when it comes to golf at The Ledges. We hope you
will take part in these upcoming events at your Club!
9 Wine & Dine, Starting April 17th
We are excited about the potential for our couple’s
events this year. Make plans to be at the club on
these nights and enjoy 9 holes of golf with fellow
members and a great meal after play. Cost per
couple (member or guest) is $65 and includes
cart, golf, prizes, drinks and dinner. We’d like to
thank Laurie Anderson and Haley Henderson for
co-chairing this year’s events! Scheduled Dates:
May 15 | June 19 | July 24 | August 28
College Theme Night: September 18
Thursday Night Skins Game
Starting April 16th
Every Thursday a group will go out, play 9 holes and
come back in for a little Thursday Night Live on the
terrace! Format will be a net skins game using 50%
of your handicap. Cost is $10 each week you play.
If no skins win, the pot will carry over to the next
week. We will keep a running total of money win-
ners and the top 10 skin winners will play in an end
of year horse race for additional prizes. Sign up as a
single or a group and play anytime after 3pm. We
will organize a scatter shot-gun start each Thursday
at 5pm.
Upcoming Events
15. Updates from the Course
Jim Howell, Director of Golf Course Operations
Cliff Notes | 15
As I am writing this letter the temperatures outside are in the teens and the golf
course is covered in ice. Condition make it difficult on the grounds staff since
there is very little we can do on the course. The good news is spring is around the
corner and I believe everyone will notice several improvements on the golf course
and grounds.
This season the aerification of the greens was delayed due to the poor weather conditions. We were, however,
able to complete the process and implemented the recovery program by applying amendments. This season we
are inner seeding all the greens with a new bent-grass variety called T-1 developed by Jacklin Seed Co.
Over the past three years, we have conducted several growing studies in our nurseries and were very pleased
with the color and heat tolerance of this new bent grass. This program is important to promote new growth
for the turf canopy and to reduce disease and weather pressure.
This year our Superintendent’s Revenge Golf Tournament will be held on May 9th! Don’t forget to sign up for
this fun event. There will be some changes to the setup to make the event enjoyable for everyone. See below
for more details!
A
Superintendent’s Revenge,
Saturday, May 9th
SCRAMBLE
FORMAT
An “A” player will be
committed for each team
while everyone else will
be randomly placed on
teams by computer as “B”,
“C” and “D” players.
9am Shotgun Start | $95 per player
This is a great opportunity to get to know and play with Jim Howell, our
Superintendent, and the rest of our Senior Staff! Jim and his staff will
have the course set up for an incredible challenge! The cost of this event
will include cart, drinks on the course, lunch after play & Thursday Night
Pairings Party (begins at 6:30pm, drinks by signature). Once teams are
made we will offer Pari-Mutual betting.
16. After a winter layoff it seems it is more and more difficult to get our golf
games back into the groove. Most of the time, while watching many of
you play early season rounds and listening as you describe the highs and
lows of said rounds, there seems to be a common denominator; control.
How many golfers have said this after a round, “I hit a great drive on 18 and just yanked my second shot
right off the mountain! “? A lot I’m sure. Let’s take a look at a common cause of these erratic shots: Moving
your head.
It is one of the most common frustrations in most amateur golfers games. Think about it for a second.
When you set up for a golf shot everything is preset as a position for you to try recreate at impact (plus hip
turn). If you move your head from in any direction this changes where the bottom of the swing occurs thus
changing where/how you will strike the ball. If your head moves toward the target on the downswing the
bottom of the arc is behind the ball with a tendency to hit behind the ball with a slight pull. The oppo-
site is true for your head moving away from the target in the downswing. The bottom of the swing arc is
now in front of the ball with a tendency to hit it thin with a slight push. None of which is desirable for an
approach shot.
The solution is to minimize head movement in the golf swing. Many have heard that they should “keep
your head down”. This is a misconception. Instead think of keeping your head still. Here is a drill to help.
Take your normal golf stance. Without moving your head, lay the club across your chest at shoulder height
crossing your arms to secure the club. Next, while keeping your head steady slowly turn your front shoul-
der under your chin or as close as you can (flexibility varies from person to person). Once you have turned
as far as you can, reverse the movement and turn your back shoulder under your chin as described above.
What this does is to simulate proper movement in the golf swing allowing you to feel a better position
through out the motion. If you want even more feedback do this same drill with your head touching some-
thing. Try it without a club against a wall. This tip will help you hit more solid shots with greater control,
and if you use a wall it doubles as a great putting drill.
I look forward to seeing all out enjoying golf this season. Come see me if you ever need help with your
game!
Steady Your Head
for More Control
Andrew Tomes, PGA Professional
golf highlights
16 April | May 2015
A
17. This year is our second year to participate in the
PGA Junior League golf program. Last year we saw
tremendous success and we are looking forward
to an even better year in 2015. Altogether, 18 dif-
ferent juniors have participated in both our sum-
mer or fall junior league programs. The programs
have been so successful that a few of our juniors
even went on to win the State Championship and
made it to the Regionals in Atlanta, GA. Our goal
this year is to grow the program into two different
teams that will have 24 juniors total at The Ledges
alone.
Practices
Each team is comprised of 12 juniors. These teams
will start practicing twice a week in the month of
April until matches start in May, when practices will
be scheduled around matches. At practice, various
things are taught such as rules of junior league,
how to play a scramble, team work, short game,
full swing, and most importantly FUN on the golf
course. This program is designed to get junior
golfers introduced to golf at a fun level then keep
them interested enough to play this great game for
a lifetime.
THE LEDGES OF HUNTSVILLE
PGA junior league golf team
Matches
Most matches this year will consist of 4 teams at
each location to avoid long rounds and congested
golf courses. The teams at each match will consist
of 2 home teams and 2 visiting teams. There will
be a beginning and an ending match with all teams
at each match hosted at Hampton Cove’s short
course.
The format of these matches will be 2-person
nine hole scrambles. Four matches will be played
simultaneously allowing 8 juniors to play at one
time; since there are 12 juniors on each team, after
every 3 holes you can substitute players in and out.
Each junior will play a minimum of 3 holes during
each match. There are 3 points available to win
within each individual match to give a total of 12
points for the overall match. This year we will be
competing in 7 total matches from May 2nd-July
23rd.
Registration is open until Tuesday, April 21st
or until 24 juniors have filled both teams. This
year’s cost will be $350 per junior which will
include: practices, matches, jersey, hat, golf balls,
bag tag, and end of the year banquet. If anyone is
interested in participating or know of anyone who
might be, please feel free to contact Brad Story at
BStory@theledges.com
18. Reception | Samplings of the following:
Belle Glos Rose, Mer Soleil Reserve Chardonnay, Conundrum
Red, Caymus Special Selection, Conundrum White
1st Course
Tuna Carpaccio, Marinated Melon, Miso,
Toasted Hazelnut
2013 Emmolo Sauvignon Blanc
2nd Course
Poached Lobster, Bruleed Foie Gras,
Five Spice Blackberries, Watercress
2013 Belle Glos Pinot Noir - Clark & Telephone
3rd Course
Grilled Duck Breast, Heirloom Polenta, Fig
2011 Emmolo Merlot
4th Course
Oven Roasted Ribeye, Bone Marrow, Smoked Potato,
Black Garlic Vinaigrette, Herb Salad
2012 40th Anniversary Napa Valley Cabernet
5th Course
Ginger Cheesecake, Carrot Sorbet, Raisin Chutney
Friday, May 15th
6:30pm | $110++ per person
Chuck Wagner and his children (pictured above) are
proud to be continuing on a true Napa Valley family
winemaking legacy that can be traced back over 150
years and eight generations. Chuck’s parents, Lorna
Belle Glos and Charlie Wagner, were both born to
families that helped shape Napa Valley’s wine industry
in the late 1800’s and beyond, through their hard work,
dedication, pioneering spirit and resilience in the face
of adversity.
Today, Wagner Family Wines showcases a collection of
five different wines from premiere winegrowing regions
in California that have a reputation for quality and
consistency.
featuring Caymus & Belle Glos
Wine Dinner
19. upcoming events
Book Club
Martinis &
Manuscripts
Cliff Notes | 19
A change in schedule had the March 19th selection
“The Girl in The Train,” by Paula Hawkins, brought
to the Club by Kathryn Miller. Rachel takes the
same commuter train every morning, stopping at a
signal which allows her to observe a family scene.
But things happen and change and the story ends
with a Hitchcockian twist, which I’ll not reveal
for those of you who have not read the book – you
should have been at meeting!
Then on April 16th, Sally Upchurch will present
“Guests on Earth,” by Lee Smith. This is a histori-
cal novel in which the narrator, 13 year old Evalina
Toussaint, is admitted to Highlands Hospital, a
mental institution in Ashville, North Carolina.
She is taken under the wing of the hospital’s most
notable patient, Zelda
Fitzgerald (who only
appears incidentally).
Evalina witnesses cas-
cading events that lead
up to the tragic fire
of 1948 that killed 9
women, including Zel-
da. This story reveals
the early twentieth
century’s antediluvian
attitudes toward men-
tal health and women’s
independence where
fact and fiction as well as art and madness are lumi-
nously intertwined. This promises to be an inter-
esting read as well as providing a range of topics for
discussion.
For the May 21st meeting, we have another long
running best seller from not too long ago, Bill
O’Reilly and Martin Dugard’s
historical novel “Killing
Lincoln,” which did happen
long ago. Lauren Todd will
present the book, which
will probably evoke a great
deal of discussion. “Killing
Lincoln” is not a dissertation
, but an engaging read that
follows battles and events
leading up to, and following,
Lincoln’s assassination in
Ford’s theater. The authors
recount these dramatic
events, tracking the timelines of events with re-
spect to Lincoln’s death. This type presentation
shows that history does not have to be boring, and
the novel reader who hates non-fiction can discover
how engaging and important history is and can be.
This was the first of the best selling “Killing” books
that O’Reilly has produced, and will not be the last.
A richly illustrated companion book, “Lincoln’s
Last Days,” was adapted by D.J. Zimmerman and
is produced for younger readers. The second of
the series, “Killing Kennedy’” was reviewed for the
Club about two years ago, leaving the door open for
members to review the remaining two books.
If you are a Ledges’ member interested in joining
the Martinis and Manuscripts Book Club and par-
ticipating in our interesting and fun monthly book
reviews, please contact Bob Westerfeldt at 256-
534-1269 or rwesterfeldt1@comcast.net to answer
any of your questions and to get your name on the
list to receive notifications of the meetings and the
books to be covered.
A
20. 20 April | May 2015
member spotlight
THE POSSIBILITIESby House Committee Member, David Beddingfield
As part of the Ledges experience, we have all enjoyed
special events such as themed dinners, participated
in the clubs within the club, golfed at charity tourna-
ments and attended a wedding reception or speaker’s
luncheon. Recent activities have included Valentine’s
Day dinner and sweetheart brunch, Robert Burns
night and the Kendall Jackson wine dinner. I can
personally attest to the fun had by all at the monthly
bourbon tastings.
The opportunity to escape the high pressure daily
grind of the world below is enhanced when you arrive
at our club to a roaring fire, someone who calls you by
name, your usual table and that familiar cocktail or
favorite dish on the menu. Your club experience will
be enhanced by your active participation so remember
to make your suggestions and ideas known. This is
especially true of our newer members. If you see an
item in the newsletter that peaks your interest, par-
ticipate! It’s the only way to make new friends of like
mind. You’ll be so glad you did. Ask questions and do
not be afraid to inform the staff that you do not know
many of your fellow members. Trust me; they’ll be
glad to introduce you around (usually to someone like
me who will talk your ears off).
Let’s not forget that as members we have the oppor-
tunity to create our own special occasions with the
adept skills of the talented employees of the Ledges.
You can make a birthday extra special with a deco-
rated table at dinner complete with complimentary
dessert and champagne. Your anniversary evening will
be easier to schedule because of the Ledges babysit-
ting services. Your office luncheon can be turned
into an afternoon offsite with room for presentations
and an evening cocktail mixer. Even if you are plan-
ning a simple dinner out for two, you can choose a 5
or 7 course dinner with wine pairings to add extra
panache. Let’s not forget Steak Night and Sunday
Brunch! Chef Jeremy always has new creations up
his sleeve. Another fun idea is to take an event you
already enjoy and set up your own function for friends,
family or colleagues such as hosting your own wine
tasting, progressive dinner or holiday party.
The opportunities abound and you will definitely find
more fun adventures at the club than you can find
space on your calendar. So attend an event you’ve nev-
er tried, meet new people, and savor gourmet offerings.
Everyone is waiting for you to join!
A
21. Cliff Notes | 21
Memorial Day
Cookout by the Pool
Monday, May 25th, 11:00am to 4:00pm
Join us for a fun-filled, family-friendly afternoon by the pool as we celebrate and honor
those who have given their lives in the service of our country. DJ Steve Metz will be
cranking out the tunes and there will be a variety of games for the kids!
Please call or email to let us know if you are coming!
256-883-0860 | receptionist@theledges.com
Adults (13+) $17.95++, Children (6-12) $9.95++, Free for Kids 5 & Under
Menu
Watermelon Salad with Grilled Pickled Onion, Cherry Tomatoes, and Goat Cheese
Loaded Potato Salad
Red Cabbage Slaw with Tart Apple and Buttermilk Dressing
Baby Back Ribs with Spicy Vinegar Sauce
Smoked Pork Shoulder with Kansas City Style Sauce
Smoked Chicken with Moroccan Spice Rub
Three Cheese Macaroni and Cheese | Smoky Baked Beans
Grilled Corn on the Cob with Tarragon Butter
For the Kids:
Hamburger Sliders | Tiny Hot Dogs with Condiment Bar
Sweets:
Cheerwine Pound Cake | Peach Parfaits | Maple-Sweet Corn Cupcakes
Variety of Frozen Treats
22. Cinco
de Mayo
Tuesday Night Family Buffet
Tuesday, May 5, 5:30pm
Menu Highlights
Charred Poblano Gazpacho - Grilled Vegetable Salad
with Lime-Cilantro Dressing - Garbanzo Bean Salad
with Mango Dressing - Smoked Chicken with Mole
Verde - Chorizo Enchiladas with Queso Fresco and Red
Chile Sauce - Tequila Marinated Skirt Steak with Grilled
Pickled Onions - Assorted Salsas and Hot Sauces - Smoky
Potatoes with Cumin, Lime and Chile - Mexican Street
Corn - Red Rice
Adults: $15.95++ | Children (6-12) $8.95++
Free for Kids 5 & Under
Good Friday “FISH FRY”
Join us the Friday before our big Easter Brunch for
our own twist on a traditional Fish Fry!
We will be offering the following menu items in addition to
our regular a la carte Dinner Menu selections. Sides can be
substituted for any of those on the Dinner Menu.
Fried Catfish
served with hushpuppies, coleslaw and fries
Fried Fresh Caught Cod
served with hushpuppies, coleslaw and fries
Fried (or Grilled) Shrimp
served with hushpuppies, coleslaw and fries
Grilled Wild Salmon
served with hushpuppies, coleslaw and fries
23. Join us in welcoming our
NEWEST MEMBERS
to the Club
Cliff Notes | 23
Rev. Julius & Shirley Scruggs
Robert & Karen Mitchell
Dave & Sharon Lakin
Shirley Clemons
Fran King
Matthew & Sara Schuster
Dr. Mike & Trisha Carter
Tate & Meredith Hansom
Julie & Bobby Smith
Douglas & Linda Hale
Steve Gray
Dear Members,
I wanted you let you know that
our Director of Golf, Rob Clark
and I are both members of the
PGA Ambassador Program.
The PGA Magazine Ambas-
sador Program is designed to
leverage the influence of The
PGA Professional by personally
familiarizing the appropriate
PGA Professionals with specific
destinations, individual resorts and golf courses. The primary
goal of this program is to drive room nights and rounds of golf
through the influence of the PGA Professional. FYI; There are
only 700 PGA Ambassadors out of the 27,000 PGA Profession-
als.
We have both traveled to various destinations throughout the
world, and are able to help you with making the right contacts
and giving advice that will make your trip memorable.
Please feel free to reach out to either of us to help with your
travel needs.
Thank you,
Terry Wilbanks, Director of Membership & PGA Professional
twilbanks@theledges.com | 256-469-7755
POOL SPRING & SUMMER
HOURS
OF OPERATION
The Turn will Open
APRIL 3rd
10:00am to 5:00pm
FRIDAY, SATURDAY &
SUNDAY (ONLY)
The Pool will Open
MAY 22nd
10:00am to 8:00pm
TUESDAY - SUNDAY
STARTING MAY 22nd, LIFEGUARDS
WILL BE ON DUTY & THE TURN
WILL OPEN DURING THE WEEK &
HAVE EXTENDED HOURS UNTIL
8pm.
24. Hours of OperationTuesday
Lunch Menu 11:00am-9:00pm
Family Night Buffet 5:30pm-9:00pm
Wednesday
Lunch Menu 11:00am-7:00pm
Thursday
Lunch Menu 11:00am-5:30pm
Dinner Menu 5:30pm-9:00pm
Friday
Lunch Menu 11:00am-5:30pm
Dinner Menu 5:30pm-9:00pm
Saturday
Breakfast Menu 8:00am-11:00am
Lunch Menu 11:00am-5:30pm
Dinner Menu 5:30pm-9:00pm
Sunday
Champagne Brunch 11:00am-2:00pm
Lunch Menu 11:00am-7:00pm
Gentlemen’s Lounge & Club Lounge
Tuesday 10:00am-9:00pm
Wednesday 10:00am-7:00pm
Thursday 10:00am-9:00pm
Friday 10:00am-9:00pm
Saturday 8:00am-9:00pm
Sunday 9:00am-5:00pm
Golf Course &
Pro-Shop Open
Tuesday-Friday 8:00am-Dark
Saturday 8:00am-Dark
Sunday 8:00am-Dark
Administrative Offices
Monday-Friday
9:00am-5:00pm
Fitness Center
Open Daily 24/7
Turn Opens April 3
10:00am to 5:00pm
Friday - Sunday
Pool Opens May 22
10:00am to 8:00pm
Tuesday - Sunday
Club & Course Closed
on Mondays
Directory
David Spivey,
General Manager
dspivey@theledges.com
256-469-7757
Cell: 256-509-5332
Jim Ausley, Club Controller
jausley@theledges.com
256-469-7760
Leigh Ann Evans,
Club Administrator
levans@theledges.com
256-469-7759
Terry Wilbanks,
Director of Membership
twilbanks@theledges.com
256-469-7755
Harold Smith,
Director of Food & Beverage
hsmith@theledges.com
256-469-7763
Arlene Zanlunghi,
Event Coordinator
azanlunghi@theledges.com
256-469-7762
Elizabeth Oldacre,
Director of Communications
eoldacre@theledges.com
256-469-7761
Rob Clark,
Director of Golf
rclark@theledges.com
256-469-7767
Pro-Shop: 256-883-4191
Jim Howell,
Golf Course Superintendent
jhowell@theledges.com
For Reservations or General Inquiries Call 256-883-0860 or Email us at receptionist@theledges.com
ConactThe Ledges Guard House at 256-883-1901 or ledgesguardhouse@gmail.com
32 Castle Down Drive
Huntsville, AL 35802
www.theledges.com
