Osprey Valley Golf - September 2016 Newsletter
Osprey Valley Golf - September 2016 Newsletter
Osprey Valley Golf Newsletter
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Kids Golf Free at Osprey Valley Golf
Swinging Into September
What a wonderful summer it's been and what a great autumn lies ahead! It is hard to believe that these long, lazy days are beginning to wane a last. Labour Day lies just ahead, and we invite you to come and golf all three of our spectacular courses for the price of one with a FREE upgrade to Play All Day for any green fee from September 3rd - 5th!

With the kids about to go back to school, the timing seemed ideal to welcome the Maple Leaf Junior Tour back to Osprey Valley. The folks at MJT have been helping develop young players and grow the game of golf since their inception in 1999, fostering great Canadian players like Adam Hadwin, Nick Taylor and Soobin Kim. It is always a privilege to host their events and we were fortunate enough to have perfect weather for the tournament. A great time was had by all. And don't forget that even though school has started, there is still a lot of the golf season left in which to celebrate our Kids Golf Free at OVG program. Be sure to bring your family for a round or three this fall!

We'd also like to remind you that our next Nine and Dine is coming up on September 9th.
Please join us for nine holes, a beautiful supper (how does one choose between the Prime Rib with Yorkshire Pudding and salmon with mango salsa ??) and live entertainment by the incomparable classical guitarist, Norman Liota!

Our Summer Photo Contest just came to a close, and the winners will be announced shortly. Meanwhile, the OVG Fall Photo Contest is now open for entries! Send your best photos taken in and around Osprey Valley and wow us! Your photos on Twitter, Facebook and Instagram are always fabulous, so be sure to send them along to us and win some free golf!


I would like to deny all allegations by Bob Hope that during
my last game of golf, I hit an eagle, a birdie, an elk and a moose.

~ Gerald Ford
Autumn is Coming
Wild Mushroom and Boar Stuffed Chicken Thighs
With autumn around the corner, we thought we'd share a recipe celebrating one of the iconic flavors of fall: the mushroom. We suggest getting a great mix of mushrooms at your local farmer's market (chanterelle, cinnamon caps, cremini, king bolete, lion's mane, morels, shiitake, portobello - to name a few!). Shiitake, portobello and cremini are the most flavorful of those commonly available if you can't find the others.


Boar meat is a rich, flavorful alternative to domestic pork, and pairs beautifully with the woodsy, nutty flavor of the mushrooms. Intriguingly, when we tried this recipe with turkey instead of chicken, the gaminess of the boar and turkey clashed, but with the more mild taste of the chicken, it was a flavour symphony!


Ingredients:
(Serves Six)


12 boneless chicken thighs, with skin
1 lb ground boar (30% fat)
1 med onion, chopped
2 garlic cloves, minced
1 handful of chopped basil
1 handful chopped parsley
1 handful chopped marjoram
1 stalk fresh rosemary, chopped
1/4 cup fresh thyme
1 lb fresh, mixed mushrooms, chopped
1 cup parm cheese
2 cups chicken stock
10 cups bread crumbs
olive oil
salt and pepper
paprika
Wild Boar
** The recipes we publish in our newsletter, while delicious, are not the same as those served in the Osprey Bistro.
Directions - Wild Mushroom and Boar Stuffing:

Heat skillet over medium heat and add a splash of olive oil. When the oil is hot, add onion. Cook, uncovered until onion begins to caramelize, about 3 minutes. Add garlic, boar, basil, thyme, rosemary and marjoram. Cook, stirring occasionally, until the boar is cooked through, about five minutes. Remove to a large bowl.

Add more oil to the skillet and heat over high heat until the oil is shimmering and almost smoking. Add mushrooms, but do not crowd the pan. You want them to caramelize, not to steam. Leave them alone for 3-4 min, but keep your eye on them. They will become beautifully brown, verging on burnt, on the side that's down. Shake the skillet and turn the mushrooms. They should be beautifully caramelized on both sides within another minute or so.

*If you can't fit them all in your skillet on the first go, do them in batches, adding them to the bowl with the boar as each batch is complete.

When all the mushrooms have been added to the boar, add the breadcrumbs, parmesan cheese, and parsley. Stir in broth, just enough to wet. Taste and season with salt and pepper as desired.

Directions - Chicken Thighs:

Preheat the oven to 450 degrees. Set the chicken thighs, skin side down, on your work surface and season the interior with salt and freshly ground pepper. Mound 1/4 cup of the boar and mushroom stuffing on each thigh. Fold the sides of each thigh over the filling to enclose it and secure the skin with either 2-3 toothpicks, or kitchen string. Season the outer thighs with salt and pepper.

Arrange the stuffed chicken thighs on a large, cookie tray and roast until golden brown, about 35 minutes. Bake any remaining stuffing in a buttered baking dish at the same time.

Let the chicken rest for about ten minutes, then discard the toothpicks or strings and serve!
Celebrating Our Community
The Caledon Council Community Golf Tournament
Osprey Valley is thrilled to be welcoming the 13th annual Caledon Council Community Golf Tournament this coming Wednesday, September 7th. This extraordinary event began in 2004 in support of Caledon’s non-profit organizations, and with great local sponsorship and support from numerous volunteers, the tournament has resulted in more than $725,000 donated to the community, and we trust that is still only the beginning. 

“Rather than giving funds for sustaining an operation, we try to give funds that will allow these organizations and programs to become bigger and better,” explained Doug Beffort, Ward 1 Area Councillor and Vice Chair of the tournament. “For example, when Bethell House Hospice was first a recipient, they were just in the planning stages. And the second time we donated to Bethel House, they wanted to create a gazebo where people purchased plaques, as both a memorial and a fundraiser for the future. That gazebo is now built, and that’s great! That’s what we hope for and anticipate will happen with these projects.”

The tournament makes a real difference in Caledon, the list of recipients distinguished by its great variety of worthy causes.
Last year’s principal recipient was Caledon Meals On Wheels, a volunteer-driven non-profit agency who provides both meal services and health and wellness programs to residents of Caledon. This year’s will be the Royal Canadian Legion, Alton Branch #449 to help fund much needed, major structural roof repairs. As Canada’s largest Veteran support and community service organization, the Legion provides essential services to our community, and makes a huge difference in the lives of Veterans and their families. Most importantly, they help all of us remember and honour the men and women who made the ultimate sacrifice for our Country. 

When asked what he most enjoyed about hosting the tournament, Mr. Beffort smiled. “I enjoy, most of all, on the day, the fact that so many people from all walks of life take the time out of their busy schedules to network with one another and to help a local, needy cause. And people come back! You wouldn’t believe the people, citizens, volunteers, presidents of companies, who have gotten to know Doreen over the years. They have a good chat with her and say ‘we’re in again this year, what can we do to help?’ That’s what I enjoy the most.”
Osprey Valley 2015 PGA Championship Pool
A Man of Many Hats
A Day in the Life of Mike Hunter, Director of Horticulture
As it does for the Superintendents of each Osprey Valley Golf courses, Director of Horticulture Mike Hunter’s day begins with a staff meeting. His, however, looks a little different than the others. Rather than the courses’ ten to twenty, his small crew (usually a staff or four to five) is even smaller this year with just Mike and two workers meeting quietly in the maintenance building.

With fewer large projects on the agenda this season, Mike has been able to get by with a smaller staff, his "dynamic duo" that can get a remarkable amount done under his guidance. Still, his planned fall planting will require more people and Mike is currently seeking two or three more to join his staff for the balance of the year.

While he agrees with his fellow Superintendent and Assistants that hiring is one of the more challenging aspects of the job - “we rarely see anybody with much experience,” he notes - Mike is the kind of person who embraces challenges. Training new team members and helping people develop new skills is one of his favourite parts of the job.

His task list is varied, as is the norm. After he has given out his assignments to the staff, today begins with a survey of the annuals in the clubhouse planters, where he does some pruning, making notes on which planters require fertilizer or water, and planning for next year - look for new canna lilies in 2017.

From his careful attention to each task at hand to a quick perusal of his Instagram account, the pride that Mike takes in his work and in Osprey Valley is self-evident. It is no wonder that he has been dubbed “Instamike” by some of his co-workers for his penchant to find moments in the day to capture a quick shot of his ongoing work and beautiful surroundings.
Instamike at work
Instamike seizing the moment. And the result ...
Instamike's PhotoOn another day he just might be at the clubhouse for a different reason. When there is a plumbing or other maintenance problem, he is likely to get a call. A tour of Osprey Valley tends to be punctuated by past work projects that Mike has had a hand in: the rebuilding of the bridge between sixteenth green and seventeenth tee on Hoot or the pump house built to look like an old country schoolhouse.

“We are men of many hats,” Mike quips about Heathlands’ Superintendent Scott Brook, himself, and his brother, Dave Hunter, Superintendent of Hoot and Toot. Together, the trio sets the tone with a hands-on, do-it-yourself approach that unites the entire department. Their work ethic, pride and drive are embraced and embodied by the three Assistant Superintendents as well.

Reminded that not everybody can work with their brother, Mike laughs, “I don’t know if I want this recorded.” It’s all in fun. The close relationships among the Turf Department are at the heart of the great experience golfers find on our three courses. Despite long hours on the job, there is always time to get together outside of work, socially or otherwise. Mike is currently helping Dave build a deck at home.

The broad set of Mike’s responsibilities in Osprey Valley fits well with his history. He is one of the longest serving members of the team. His first season was 1994 … or 1995. “I’ve forgotten now,” he says. His first job was taking care of the carts, back when Heathlands was the only course and the current maintenance building served as the clubhouse.

The Hunter brothers have a bit of a friendly debate going over who started at Osprey Valley Golf first. “I don’t think I want to get into that. We’ve both been here for a long time,” Mike says diplomatically. “But I’m the younger brother, so I will outlast him,” he grins.
At work with the dynamic duo
Working with the "dynamic duo"

In his second year, Mike joined the maintenance crew, working there for a few years before heading out west to study landscape design and construction at Olds College in Alberta. Working on a local course during the summer, he was reminded about what he loved about Osprey Valley and the golf course environment. He switched his area of study to turf management and upon completing his degree, returned to Osprey Valley and soon became the Assistant Superintendent of Heathlands. In the early 2000’s he became the Superintendent of Toot, “my old stomping grounds, it holds a special place in my heart.”

The story might have ended there, but Osprey Valley Golf is a little different than most. Our three golf courses are comprised of over 550 acres, and come with many unique responsibilities. When the owners put together a list of special projects to be done, they needed someone reliable to take them on and Mike got the call and a newly created position.

One of the larger projects he has overseen was the design and construction of the median that has become an iconic part of the main entrance to Osprey Valley. At this point, most people don’t remember the steep dirt road that once led golfers to the old clubhouse. The whole area had to be regraded and then paved.

The original idea was for a median with a planted garden lined with river rock on the outside. Mike choose to reverse it, using river rock and large boulders uncovered during the construction of Hoot and Toot to create a dry river bed effect with planting on both sides. This created a scenic bioswale that has become a central feature of the property. “That was a fun project. Really fun,” he says.
Welcome to Osprey ValleyMid-morning, Mike checks in with his team, who are hard at work along the median, weeding the beds and caring for the carefully selected plants. Each year, something new is added. Last year’s black eyed susans are in full bloom, the junipers are doing well and the decorative grasses are just beginning their shift to the lovely red and orange they will be in autumn.

The delicate beauty highlights the diversity of Mike’s responsibilities as detailed, hands-on attention is now required to maintain what was originally a large scale landscape construction project. Today’s duties hold the same range and variety.  A day that began with the tending of annuals in planters on the clubhouse terrace quickly shifts to one that requires a helmet and chainsaw.

A stand of jack pines on Toot requires intervention. Insects have attacked some of the trees between the first and ninth fairways. An abundance of woodpeckers arriving to eat the insects was the first sign of trouble, but the dry, brittle limbs and needles turning brown are evidence that the trees won’t survive. Mike will need to remove them before the insects spread to the neighbouring trees.

While he is more inclined to add plants than remove them, Mike is philosophical about cutting these down. For him, there is an element of natural selection at work. Insects tend to attack the weaker trees and it is often some prior condition that make specific ones susceptible. It may be that the affected trees were weakened by the drought or the late winter ice storm. Or it may just be that these trees, planted in the 1950’s, were not the ideal choice for the area as jack pines are typically found a little further north.
Lumberjack MikeThe original plan to remove three trees is quickly revised as Mike discovers two more that need to go. He swiftly removes them as well. His crew will be along later to cart away the wood, which will be burned this fall, then Mike will return with a backhoe to remove the stumps. The area will be replanted in the fall with scots pines, better suited to the local conditions, and a bit more shapely than the scraggly jack pines.

The plan combines sound forestry management practices with years of experience on site. As Mike says, “Some things I try work out, some don’t.” Lessons learned today are factored in tomorrow’s planning. Recently, Mike has adjusted the way his team plants chestnut trees, after discovering that the local deer find them irresistible. “They chewed a number of them right to the ground,” he says with a wry smile. Now the chestnuts are caged until they have a chance to get established.

It is wise to take such things in stride. For Mike, loving the work, the setting and the camaraderie of the turf team, makes the long hours a pleasure, though he admits to the occasional quick nap after a long day’s work. In his case, though, the nap isn’t really winding down at the end of the day, but rather recharging for the rest of it.

Mike’s “down time” tends to be pretty intensive. His current regimen involves participating in the Spartan Race series, obstacle courses from 7km to 25km, “usually up and down a ski hill.” He pauses to consider how that sounds. “Everyone thinks I’m nuts,” he admits. Nevertheless, his ultimate goal is to participate in a race dubbed the Ultra Beast, which involves two laps of a 20+km course. It kind of makes us wonder if “everyone” has a point.
Spartan RaceAs with his work in Osprey Valley, a big part of the appeal of Mike’s extracurricular activities is the teamwork and camaraderie inherent to the task. Fittingly, he has found the ideal companion. He and fiance Nadia usually participate in the Spartan races together, sometimes as a team, other times individually, with just their traditional kiss for good luck at the starting line before meeting up at the end.

Most notably, Mike’s motivation is never about the events themselves. For him, it is an approach to life, a way to find focus and motivation to push forward with whatever tasks lie ahead, whether on an obstacle course or the Osprey Valley golf courses. “I'm inspired every time I run these events, by the people I meet along the way and the boundaries I have been able to overcome. It’s about pushing myself to achieve things I once thought were not possible.”

It’s an outlook that would serve anyone well, which is good, because Mike and Nadia have an even bigger event planned for the upcoming off-season, a January wedding in Mexico. We wish them the very best - and recommend a kiss at the beginning for good luck, and teamwork to overcome the challenges that follow.
Follow Mike on Instagram
Celebrate Golf's Return to the Olympics
With the Brazilian Caipirinha!
Here in Osprey Valley, we were thrilled to see that golf’s return to the Olympics was a tremendous success!

In honour of that achievement, we thought it would be a great time to kick back and enjoy the national drink of Brazil - the Caipirinha!

The word caipirinha means ‘little peasant girl,’ and the drink is made from the Brazilian spirit cachaça. Similar to rum, except that it is more pure and made from sugarcane, rather than molasses, cachaça is available at the LCBO.

Sweet, tart and strong - very strong - the cocktail’s origins have been much disputed, but most recently, a historian from Paraty discovered a document which referenced the mixture as a way to avoid drinking straight water during a cholera epidemic in 1856!

Nevertheless, now this simple and delicious peasant’s drink is known as one of the classic cocktails in stylish bars and restaurants all around the world.

Ingredients:
    
fresh limes
granulated sugar
Cachaça
ice
Brazilian Caipirinha
Directions:

In a cocktail shaker, muddle 2 tablespoons fresh lime juice, 1 thick slice of lime and 1 tablespoon of sugar. Add 1 cup of ice and 2 ounces of cachaça and shake. Fill a rocks glass with ice and strain the cocktail shaker mixture over the ice. Garnish with lime or sugarcane and serve contents in shaker, shake well, return contents to glass and serve. Viva!
Heathlands #9
Heathlands #9 - photo by Scott Brook
Osprey Valley Golf
18821 Main Street
Caledon, Ontario
L7K 1R1
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