Thanks again for your cooperation regarding our short golf course closure for maintenance. We could not have asked for better weather, and all of us will benefit from the work being done. Our crew stayed until 11 pm last night and were back at it early this morning.
Some of the work taking place:
– Needle-tyne and top-dressing greens
– Lowering height and verti-cutting fairways and fringes. Today we will finish with a verti-cut of the greens
– Pulling cores and aerating #10-11-12-18 fairways to combat our earthworm issues
– Landscaping along cart paths
– Edging, filling and removing roots from bunkers
Our Celebrity Chef Marc Cummings will be here and host two buffet dinners this Friday and Saturday and a brunch Sunday. The menu is listed below. We hope you choose to join us! Please reserve by calling 403-347-5441.
A reminder that our short game practice area on 8a is for shots from 100 yards and in. It is a special place for specific practice. Please be sure to replace divots, fix ball marks and pick up your range balls when you leave.
The PGA of Alberta Junior Masters is a 36 hole Invitational Tournament that provides the top 40 boys and 20 girls in the province a highly competitive golf experience. This year’s tournament was at Wolf Creek. Red Deer Golf and Country Club member Carter Graf (16 years old) won the event with scores of 75-71. Cameron Duffin (17) 78-70, Chandler McDowell (17) 79-71 and Cole Bergheim (13) 90-85 also participated.
Our Juniors are doing us proud! Great scores in some windy conditions.
Speaking of news worthy accomplishments…congratulations to Marney Holmes on scoring our fourth hole-in-one of the year Saturday afternoon. Marney aced #17 during our Ladies Field Day. Way to go Marney!! Great shot!!
The Red Deer Golf and Country Club is as well-conditioned as any course in the province. We have an outstanding golf course, on a terrific piece of property. Our food and beverage quality and service has drawn many compliments in 2017. Invite your friends and enjoy your membership!
The Celebrity Chef menu is as follows and is $55.00 per person:
Passed Appetizer: Garlic Crostini on Baby Arugula with Heirloom Tomato and Grilled Tiger Shrimp and Sliced Beef Tenderloin.
Live Station Buffet:
Caesar Salad (dressing made from scratch to order)
Chicken Coq Au Vin
Salmon En Papillote
Whipped Baby Turnip with Bacon and Green Onions
Roasted Butternut Squash Succotash
Live Station Dessert:
Not Your Grandma’s Strawberry Shortcake topped with a Grand Marnier Cream.