RIDGELines | Mar/Apr 2014

Mar-Apr 2014

A Monthly Publication for Balsam Mountain Preserve Members

A s we head into the final month of the first quarter, everyone on our

team is engaged in making plans and preparations for what we all

believe will be a very exciting season at Balsam. Over the past

two months we have made changes and additions to some of our key

personnel positions, and I’d like to take this opportunity to share them

with you.

In January we promoted Kaelyn Singleton to Executive Chef and she has received rave

reviews from members who have dined with us this winter. Over the past two seasons Kaelyn

progressed here from line cook, to sous chef, to assistant executive chef, and her talent and

commitment to member satisfaction are unquestioned. We feel very confident that the team of

Kaelyn and Melissa will take the dining and service experience at the Boarding House to a

level not seen in a long time, and we all look forward to exceeding your expectations this

season. The grand party on New Year Eve was only the beginning!

Natalie Altendorf did a great job for us last year as our Equestrian Manager, but she has

returned home to North Dakota to take a job in her hometown (yes, apparently people actually

are moving IN to North Dakota who aren’t in the oil and gas business). Fortunately for us,

though, our new Equestrian Managers were waiting right down the road in Sylva. Johnny and

Sonya Smathers, who covered occasionally for Natalie last year when she was out of town,

were excited to hear about the opportunity and they are joining our team this year. Johnny

and Sonya have extensive experience with horses and are bringing several of their personal

horses to the Preserve this year for members and guests to use for lessons and trail riding.

The barn will open for the season on May 1st, so please stop by and welcome them to

Balsam.

You’ll also see two other new faces around the Preserve this year. Cari Behan has joined us

as our new Sales Assistant and Dennis Stiles (Mark’s brother) has come on board in a newly

created position to take care of all of the Club amenity areas throughout Balsam.

Thank you as always for your support of the Club. Our team is always open and accessible

for feedback and suggestions to improve your membership experience.

Bruce Fine, General Manager

The Nature of Things: Slipping Down…er…Walking Down the Dusty Trail

B ack in the day, when I would lead a hike down the Sugar Loaf Creek (SLC) trail, I would prep my

charges with an obligatory safety chat. Peppered among germane points was always a “heads-up

on the trail” or “mind the road” statement which instructed hikers to mind their foot and hand

placement. While I will continue to perform that function, it has become much less problematic of late.

The reason for this article’s subject matter is that between some members of the BMP maintenance crew

and some hearty and caring BMP members, trail maintenance has begun in earnest. One of the first trails

to be groomed was the Sugar Loaf Creek trail. This was done mainly because this is such a popular –

read: accessible, not too far and not too difficult – trail. Also, because of the ease of traverse and its

relative low (for the moun-tains) elevation, it is the best first place to see the earliest spring wildflowers.

And those are coming soon.

When you walk down the SLC trail you’ll see it has been cleared of leaf litter – which rendered them

slippery in many places (mostly because of rhododendron leaves) and rotten handrails have been (or are

scheduled to be) replaced. The lower section of the trail had actually succumbed to what I’ll refer to as

the ‘Atlantis effect’ which is to say it had been inundated with water. This area of the trail is now

mulched, wider and much easier to negotiate.

With the effort being expended to improve the trail system on the Preserve there is the requisite

consideration of the juggling of time schedules for both maintenance and BMP homeowners. Some BMP

members have suggested that having the

trail workdays on a weekend day would

make easier for them to volunteer. Johnny

Nicholson’s plan was to have the

workdays during the week so as not to

infringe on the family time of the

maintenance crew. This seemed

reasonable—especially in the low season.

As he can, workdays may be scheduled on

a weekend. I might also be available on

weekends to help with this effort as the

season progresses. Stay tuned and please

remember to thank the maintenance crew

and your hard working BMP member

neighbors who have expended no small

effort to see your Preserve improve.

by Michael Skinner,

Trust Executive Director

Left: Jack Burnett and Rob Howard don the uniforms of the trail

maintenance specialist. Right: Margie Gill gives a big ‘thumbs up’ for

the results of the work done on the Sugar Loaf Creek Trail.

Photos by M. Skinner

Homesite 162

Homesite 60

The Barnett Residence

Architect: Moss Creek

Builder: Baldwin Phillips

The Lambert Residence

Architect: Platt Architecture

Builder: Morgan Keefe

New Home Construction Surges at Balsam Mountain Preserve

Homesite 230

The Lemoine Residence

Architect: Shawn Leatherwood

Builder: Morgan Keefe

N ew home construction is at its highest level on the Preserve since 2009. Five (5) homes are currently

under construction with one (1) currently under HRC review and more expected over the next several months. New home construction combined with increasing real estate activity and a growing membership roster all add up to an exciting new vibrancy on the mountain.

Homesite 6

The May Residence

Architect: Rob Carlton

Builder: Bronco Construction

Homesite 68

The Straw Residence

Architect: Platt Architecture

Builder: Morgan Keefe

T he year is beginning on a very vibrant note. In the first two months of 2014 there were three homesite closings with an additional two homesites under contract. Our in-house brokerage has been responsible for four of the five transactions, which runs consistent with the 80% share we have been

averaging over the past three years. The average sales price of the five homesite transactions this year is $217,700. While we would all like to see this number higher, it is much improved over the past several years and a further indication that as foreclosures disappear, values should continue to rise.

Please join us in welcoming Balsam's newest members:

Kevin and Barb Kohl, Richmond, Texas

Bob Walters, Ft. Lauderdale, Florida

Eat, Drink, Be Merry. March Events at the Boarding House

MARDI GRAS PARTY FRIDAY, March 7th

Wear your official Mardi Gras Colors and accessorize with a Mardi Gras cap, beads or a feather mask upon your arrival! A party without music is like New Orleans without

the French Quarter—INCOMPLETE. So get ready to boogie to the sounds of the Carnival Season with Steve Weams and the Mardi Gras Kings.

Enjoy a Balsam Hurricane… beginning at 6:00pm Chef Kaelyn’s Sumptuous Cajun Buffet with King Cake for dessert… 7:00pm Dancing until 11:00pm

ST. PATRICK’S DAY BUFFET FRIDAY, March 14th

When St. Patrick's Day rolls around it seems there is a wee bit o' Irish in all of us!

Wear your green and celebrate the luck of the Irish with Shepard's pie, corned beef, cabbage, soda bread, and more!

Social Hour… 6:00-7:00pm Buffet… 7:00-9:00pm

Call Member Services at 828.631.1000 for reservations.

E piphany, celebrated in European

countries, marks the coming of the wise

men who brought gifts to the Christ Child.

Epiphany is also called Little

Christmas on the Twelfth Night,

and is celebrated twelve nights

after Christmas. People from all of

the world celebrate Epiphany by

exchanging gifts and feasting. A

very popular custom that is still

celebrated is the making of the

“King’s Cake” which represents

the three kings who brought gifts.

A plastic baby is baked inside the

King Cake, and the tradition is

whoever receives the baby in their

piece of cake must buy the next

King Cake or throw the next party. King Cakes are

made of cinnamon filled dough in the shape of a

hollow circle. The cake is topped with a delicious

glazed topping and then sprinkled with colored

sugar. The three colors of the sugar are Purple

(representing Justice), Green (representing Faith)

and Gold (representing Power). Today the King

Cakes are baked with a wide assortment of fillings

inside the cake. King Cake is the preferred dessert

and snack in New Orleans during Mardi Gras.

Hundreds of thousands of King Cakes are eaten in

New Orleans during the Carnival Season.

Many are shipped throughout the U.S. for those

displaced New Orleanians longing for a taste of

Mardi Gras. In fact, a Mardi Gras party wouldn’t be

a Mardi Gras party without a King Cake.

You might be wondering, “Why

on earth would a plastic baby

be inside of a cake?” Well, the

baking of King Cakes is a tradition

in New Orleans that begins on

King’s Day, at the start of the

Mardi Gras season. A tiny baby,

just like the ones you see here, is

baked into the cake. The person

whose piece of cake contains the

baby furnishes the King Cake for

the next party (which are usually

held once a week on Sundays

until Fat Tuesday.) However, when celebrating

Mardi Gras out of town, most people regard the

person who ‘got the baby’ as the King or Queen of

the party being held. Either way, it is a tasty way to

spend an afternoon, and we promise you’ll love it,

too! A new idea that has recently grown in

popularity at children’s parties is to serve

cupcakes decorated like regular King Cakes and

put a baby in each one. That way, every child will

experience the thrill of finding the baby!

The Boarding House team and I are very excited to have spring right around the corner. We have many fun, action packed events planned for 2014 as well as several new staff members eagerly anticipating serving you this season. Please remember to make all your dining reservations through Member Services at 828.631.1000. We look forward to seeing everyone this season at the Boarding House!

Melissa Zoda, Boarding House Manager

HISTORY OF KING CAKES Why on earth would a plastic baby be inside of a cake? BY MELISSA ZODA

B orn and raised in Waynesville, NC, Kaelyn is the former owner of

Carolina Gourmet in Clyde, and has an impressive resume of leading

culinary positions at The Swag Country Inn, Waynesville Country Club

and The Gateway Club. Having begun her career as a top dessert maker, this

former pastry chef has taken home several honors for her delightful confections,

including 1st and 2nd place in the 2012 Mélange of the Mountains in the

Dessert Category, and a honorable showing of one of her wedding cakes in the

2007 Belk’s Bridal Show Awards.

Having lived in these mountains her entire life, working at Balsam Mountain Preserve has been

Kaelyn’s dream job even before she attended Culinary school. This season she’ll be focusing on a

“farm to table” concept using local farmers for our produce, meat and seafood. “I want our

Members and guests to know I truly care about what we’re putting on their plates,” says Kaelyn. “I

am very passionate about being the absolute best Chef possible every day and making sure every

meal I prepare comes from my soul.”

Did you cook growing up?

Yes, I grew up sitting on both of my Grandmothers’ kitchen countertops shredding cabbage, cutting

butter into biscuit dough, or canning jellies with them— those are some of my best memories.

When did you decide you wanted to be a professional chef?

I was working as a short order cook in a restaurant with all men and I was out-cooking them! After

that, I was introduced to an executive chef who realized my potential and invited me to join her

team. I worked very hard to achieve being her lead cook. At that time I decided to further my

education and eventually opened my own restaurant.

In the kitchen

with Kaelyn Singleton, Executive Chef

What is your best cooking advice for a home

enthusiast?

Never be afraid to try new foods or recipes. If

you have ingredients in your cupboards that

sound like they would work well together have

fun and let your creativity shine through.

What are staple

ingredients in your kitchen?

Wine, fresh vegetables, many herbs, a good cut

of meat and homemade stocks. Risotto is my

favorite starch because it's so versatile— it can

be gussied up and fancy or you can simply add

parmesan cheese.

What's your favorite "chef" or "cooking"

reality show and why?

Chopped is my favorite show, it feeds to my

competiveness. In order to be a Top Chef you

have to be on your A game all the time.

What's the funniest kitchen incident you've

ever had?

I was making a dressing in front of a trainee so I

was trying to be extra proper. When I turned the

blender on it was more forceful than I anticipated

and shot the lid off. I quickly turned the blender

off, but I went to

grab the lid and my hand hit the pulse button.

This time the lid actually shot off the entire base

spewing me in the face along with the entire

spice rack, my chef coat and the wall. I must

have looked like I knew exactly what I was doing!

What's the best thing your mama taught you?

Her slow cooker meatloaf. When I moved out on

my own I didn't know anything about cooking so

every day I would call her with ingredients and

she would walk me through recipes.

What's one thing people don't know about

you?

I am a huge animal lover. If I wasn't here I'd be

saving animals. I've actually fed the birds at the

boarding house all winter long along with feeding

carrots and apples to the horses almost daily.

Just for Fun Favorite kitchen gadget?

Any garnishing tool

Favorite southern meal?

Fried Chicken and

Cherry Yum Yum

Your top recommended

cookbook?

The original version

of Joy of Cooking

LET it SNOW

O ne of the most common mistakes high-handicap golfers make is

finishing their swing with all of their weight on their back foot.

When you watch the PGA Tour Pro’s on TV you will see many variations of the golf swing.

One common trait of every swing you will see is that

their weight is on their front foot at their finishing

position. (Left foot for a right-handed golfer) During

the backswing we want to transfer our weight to our

right side; then on the downswing transfer it to our left.

A good drill to work on this is to take short backswings and

full follow-through’s: just taking the club back to where it is

parallel with the ground, then follow-through completely. At

your finishing position, your weight should be on your left

foot, with your right foot off the ground. Use this drill and

you will ensure you are transferring your weight properly

and hitting down on the ball to make better contact.

Drew Marshall, Head Golf Professional

APRIL 4 GOLF COURSE OPENS FOR SEASON

APRIL 12 MASTERS MATCH-UP TOURNAMENT

APRIL 15/17 GREENS AERIFICATION

MAY 24 1-DAY MEMBER-MEMBER/GUEST

MAY 26 MEMORIAL DAY SCRAMBLE

JUNE/JULY/AUGUST SUMMER MATCH PLAY

JUNE 6-8 MEMBER/MEMBER

JUNE 24 SPIKING AND TOPDRESSING GREENS

JULY 4 FLAG DAY TOURNAMENT

JULY 5 1-DAY MEMBER-MEMBER/GUEST

JULY 19-20 RUBY VALLEY CUP

AUGUST 2-3 CLUB CHAMPIONSHIP

AUGUST 23 1-DAY MEMBER-MEMBER/GUEST

SEPTEMBER 7-8 MEMBER/PRO

SEPTEMBER 9 SPIKING AND TOPDRESSING GREENS

OCTOBER 9-11 MEMBER/GUEST

I N L I K E A L I O N.

2014 GOLF TOURNAMENT SCHEDULE

A s we kick off another season here at Balsam Mountain Preserve, I would like to welcome back all of our members. We are looking forward to another great season of golf.

Every year I field questions in regards to aerification. What is it? Why do we do it? When do we do it? What are we trying to achieve? I would like to take a little time this month to discuss this process.

Core aerification in short is the process of removing a core, or plug, to reduce thatch and compaction. Thatch is composed of a combination of dead organic debris and the living roots, crowns, and stems of the grass (Hurto and Turgeon, 1978). Excessive thatch has numerous detrimental effects on a grass plant. It is a poor rooting medium, it results in nutrient deficiencies for the plant, and it can encourage certain pathogens and insects that harm the plant. Thatch also acts like a sponge. During wet periods, the ground is extremely soft causing plugged balls and footprints when walking around. Conversely, during dry periods it can cause hydrophobic conditions as it dries out and will not allow for water infiltration. This causes the dreaded 'hot spots'. These require more hand watering. When we remove thatch, we are allowing for great oxygen and water infiltration, promoting healthier roots, which in turn promotes a

healthier more resilient plant. This will also allow for more microbial activity in the soil which helps the process for natural thatch breakdown. The other factor we are trying to control in compaction. Traffic from golfers and mowing equipment throughout the year reduces pore space in the soils. During aerification we are opening these pore spaces back up.

GOLF COURSE UPDATE: AERIFICATION

We generally aerify greens and tees twice a year, and fairways and approaches one time per year. On the greens and tees we try to aerify when the plant is actively growing to promote a faster recovery time in the spring. During the fall we aerify while the plant is still growing also. If the turf is aerified during dormancy, there is a greater risk of winter damage. On intensely

managed surfaces such as greens, this winter damage can be more noticeable and harmful than other areas. Under good conditions, we can expect the turf to be back to normal within two weeks. Due to the length of time required to aerify fairways, we generally start as soon as the course closes in the late fall, to not disrupt play during our peak months. Throughout the season we are constantly using cultural methods to control thatch. On the

greens, we like to groom and or veriticut greens on a biweekly schedule. In combination with topdressing, this will help prevent thatch layers from developing, and the light sand application will help break down current thatch production. Topdressing also helps smooth the turf for a more consistent ball roll and help fill in damaged areas such as ball marks. Hopefully this has helped give everyone a better understanding of the process of aerification. I look forward to providing the best possible conditions during the year.

Brooks Kittrell, Golf Course Superintendent

www.balsammountainpreserve.com/golf-course

Balsam’s wintertime golf maintenance staff.

Club Hours of Operation

Pro Shop:

Wed - Sun, 12pm-5pm

when course is open for play

Practice Park: Closed for season.

Trail Rides: Closed for season.

Pavilion: Open 24 hours.

Fitness Center: Open 24 hours.

Pool: Closed for season.

Tennis Courts: Closed for season.

Turnhouse: Closed for season.

The Boarding House Restaurant:

Light Continental Breakfast:

Mon – Thurs, 8am – 10am

Breakfast:

Fri – Sun, 8am – 10am

Lunch:

Wed – Mon, 11:30am – 2pm

Dinner:

Thurs – Sat, 6:30pm – 9:00pm

*Reservations Required

The Nature Center: 8:30 a.m. to 5:30 p.m. daily

Club Staff and Contact Information

Administration: 828.631.1040

Bruce Fine: General Manager

Tina Jones: Business Manager

Member Services: 828.631.1000

Melissa Zoda: Boarding House Manager

Amy Coggins: Member Services Manager

Balsam Care

(Maintenance & Cabins): 828.631.1000

Pro Shop: 828.631.1009

Drew Marshall: Head Golf Pro

Security / Main Gate: 828.631.1011

Main Gate Emergency: 828.508.0116

Sales: 828.631.1001

Joe Dellinger: Broker In Charge

Jamie Aquino: Marketing Manager

RIDGE Lines Editor

Nature Center / Balsam Mountain Trust:

828.631.1060

Michael Skinner: Executive Director

www.bmtrust.org

The Reserve at Lake Keowee

Contact Balsam Member Services at

828.631.1000 for all Activities and Reservations.

www.reserveatlakekeowee.com

Grand Harbor Golf & Yacht Club

Contact Balsam Member Services at

828.631.1000 for all Activities and Reservations.

www.grandharbor.net

Balsam Mountain Preserve | 81 Preserve Road | Sylva, NC 28779

866.452.3456

www.balsammountainpreserve.com