Member’s Monthly

Newsletter May 2017

Grape Expectations

The warmer spring weather and extended daylight hours have

definitely translated into accelerated growth throughout the golf

course. This is evident in the initial growth of the drought tolerant

plants that were put in to replace those that did not survive the winter

frosts. However, this spring growth it is especially noticeable in our

vineyards as most of our vines are showing the onset of tiny green

grapes.

Again this year, Greg Maness of Maness Vineyards in Jamul, has

helped us formulate a detailed plan of action as we manage the

growth of our 1200 vines consisting of Sangiovese and Syrah grapes.

We have removed the ground level protective plastic sleeves from

around the plants as they are no longer needed. Next, each vine will

be given a small fertilizer application. Then we begin to train/attach

the tendrils which are currently growing upward from the cordons by

wrapping them around the upper wire. This third wire supports these

shoots so that they can provide an important protective canopy over

the grapes.

Eventually a fourth wire will have to be added for each row and

netting will need to be hung from this wire. This netting will protect

the grapes from being eaten by birds and other animals.

We will also formulate a summer and fall plan for what needs to be

done at the appropriate time. No doubt this is a lot of work for our

maintenance team but it is also very exciting. We look forward to the

day when we pop the corks of our first bottles of Steele Canyon vintage Sangiovese and Syrah wine.

Canyon 3 Vineyard 6

Most improved Golfers

Congratulations to the following golfers for having the

most improved indexes for the month of April:

Men – Andrew Benjamin from a 12.8 to a 10.4

Ladies – Carla Fitzgerald from a 7.4 to a 4.9

Upcoming May Events

Friday, May 5 – Sr Team Play @ Castle Creek

Saturday, May 6 – Canyon Challenge

Thursday, May 11 – Sr Team Play vs Castle Creek

Sunday May 14 – Mothers Day Brunch

Friday, May 19 – Sr Team Play vs Temeku

Sat & Sun May 20 & 21 – Club Championship

Friday, May 26 – Sr Team Play @ Temeku

Ladies Play - Thursday Mornings at 8:30am

Men’s & Ladies Club Master’s Tournament

April 8, 2017

Men’s Low Gross Mike Rahn ($75) 69

Ladies Low Gross Nicki Demakis ($50) 75

Men’s Nicklaus Flight Results

Low Net Sam Wathen ($100) 66

2nd Net Brian Bane ($75) 68

3rd Net (Tie) Milt Schwarzentraub ($40) 69

Scott Cole ($40) 69

Men’s Palmer Flight Results

Low Net Jeff Restine ($100) 66

2nd Net Ray Cox ($75) 67

3rd Net George McWilliams ($60) 70

4th Net (Tie) Spike Rahn ($25) 71

Mike Regan ($25) 71

Ladies Magnolia Flight

Low Net Deb Finlon ($70) 65

2nd Net Samantha Scheer ($50) 66

3rd Net (Tie) Rachel Hunter ($15) 67

Anna Garcia ($15) 67

Madelyn Marusa ($15) 67

Men’s Par 3 Contest

Nicklaus Flight Winner Mike Grubstein ($40) 25.9

Nicklaus Flight 2nd Rich Helstrom ($25) 27.8

Palmer Flight Winner Ray Cox ($40) 24.4

Palmer Flight 2nd Fady Semaan ($25) 26.8

Ladies Par 3 Contest

Winner Carla Fitzgerald ($25) 28.6

2nd Sue Richardson ($15) 29.7

Men’s Closest to the Pin

Winner John DeSilva ($20)

Ladies Closest to the Pin

Winner Sue Richardson ($20)

Canyon Challenge April 1, 2017

Canyon Flight Results

Low Net Steve Gedestad ($50) 66

2nd Net Mike Rahn ($35) 67

Tie Matt Hess ($35) 67

Ranch Flight Results

Low Net Ray Cox ($50) 66

2nd Net Fady Semaan ($40) 67

Vineyard Flight Results

Low Net Carla Fitzgerald ($45) 63

2nd Net Barb Savaglio ($35) 65

Welcome our Newest Associate Members

Robert Flores; Pete Lepiscopo; Curtis Ross and

Tag Gajdalo.

Cleveland Wedge Scoring Clinic Experience

Did you know that 2 out of every 3 shots occur from

within 125 yards of the hole? The key to scoring is

learning the secrets from 125 yards and in. Join us for

GC’s Scoriing Clinic Experience. You'll receive 90 minutes

of instruction that will help you in all critical situations -

chips, pitches, bunkers, flops and more. Each attendee

receives a personalized fitting and a new Cleveland Golf

RTX 3 wedge,

Date: Saturday May 6, 2017

Time: 2:00pm-3:30pm Price: $140 per person

Includes: Fitting, Lesson & CG RTX 3 Wedge

RSVP to Alan Scheer at ascheer@steelecanyon.com

Please

Welcome

our

Newest

Members Darin James Greg Sidlo

Events & Catering Dept. - Barry Rice

It’s our favorite time of year! It’s time to celebrate mom and all that she does for us throughout the year. Join us at

Steele Canyon for our biggest and best brunch of the year and rightfully so! We will be catering to moms and families

in grand style, starting with a fresh flower for mom and a glass of champagne or a mimosa. Then we’ll spoil her

(and the family) with an omelet and breakfast station, chef carving station with glazed honey ham & Prime Rib, hot

and cold seafood stations with steamed lobster, mussels & clams, Oysters Rockefeller, plus an array of favorite

dishes including St Louis BBQ Pork Ribs, bacon wrapped scallops, roasted lemon chicken, mac-n-cheese, fresh

seasonal vegetables, salads and more! We’ll have our usual elaborate dessert display to finish off the celebration.

This event sells out each year so be sure to get your reservations in early!

Seared Ahi Tuna Sandwich on a Brioche Bun

Ingredients:

1/4 Cup Soy Sauce

1 Tablespoon Sugar

1 Orange (Juice & Zest)

1 Piece Ahi Tuna (4 oz)

1 Medium Tomato, thinly sliced

2 oz Ice Berg Lettuce, shredded

1 Brioche Bun

1/4 cup Wasabi

1/4 cup Mayonnaise

Kosher Salt & Black Pepper

Directions:

Prepare a hot, oiled pan - in a large bowl, mix soy sauce, sugar, orange

juice & zest. Season the Tuna with salt and pepper and grill on both sides,

brushing on the glaze a few times. Grill only 2 - 3 minutes on each side to

keep rare. Meanwhile, build the sandwich by spreading Wasabi and

Mayonnaise mix on the bread. On the bottom piece, top with tomato slice,

season with salt and pepper, add tuna, lettuce and top piece of bread.

Slice on the diagonal and serve with your favorite chips. Picture below right

shows just how good this creation looks.

Menu Changes – Chef Calvin’s Report

The change in weather to the longer warmer days, signals the time to change some of the items on our current menu.

Shortly we will be adding some new seasonal dishes such as an Ahi Tuna Salad, an Ahi Tuna Taco Salad and a Seared

Ahi Tuna Sandwich.

If you have a favorite dish you would like us to consider, please stop by with your suggestion.

Check out our Bistro Area

We invite you to try out any of our

tasty menu items on our beautiful

outdoor bistro on your next visit to

the club.

Maintenance Report – Antonio Osuna

Vineyard Work

For the last month, my team has been working on our vineyards in preparation for this years’ crop of grapes. We

have trimmed all the plants by removing the excess vines that are growing out from the bottom of the vine trunk

under the first wire. We also had to cut out the old vines that were there from last year to help promote new growth.

As a result, every plant is loaded with fresh young vines and leaves.

An application of TriTek spray was also recently done. This is an organic oil emulsion of fungicide and insecticide that

prevents the appearance of white powdery mildew and eliminates unwanted pests. Our next step is to do a compost

fertilizer application that is high in potassium and then slightly increase the watering cycle as the temperatures warm

up. If you walk the vineyards right now, you will see many grapes are already growing.

Other Golf Course Projects

Once we are done

with this vineyard

work, we will go

back to our mulch

projects that are

on the Ranch and

Canyon courses.

All of these areas

should be nearing

completion by the

e n d o f t h e

summer. Once

again thank you all

for your support

a n d p o s i t i v e

comments about

the condition of

our golf course.

They mean a lot to

me and the

maintenance team.