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By Lydell Mack

It’s October and that brings beautiful autumn days to Big Canoe! Since this month always seems to be a weather rollercoaster and a great time of year for turf pests, there is never a shortage of challenges in the Golf Maintenance Department. 

A few reminders for the fall season. We have already begun experiencing leaf drop and it will only get worse over the next few weeks. Please be patient with the maintenance team as we try to keep the courses as clean as we can with tractor blowers.  

We always try to keep noise to a minimum for golfers throughout the day, but during leaf season we must run those big blowers, sometimes all day long just to keep up.  

Secondly, it’s not uncommon for us to experience frost by the end of the month, so be mindful of the fact there may be delays to the start of play to allow any frost to melt off. If downward pressure is applied to frosty turf, the leaf tissues can rupture and die, hence we have to stay off it.  

Lastly, this month is a crucial time for us to control pests that are feeding on roots and leaf blades before winter so you may see a sprayer or two out on the courses. We also apply pre-emergent herbicides now to prevent a flush of winter weeds in November, December and January which helps provide better playing conditions for the coming spring.

And last, but not least, I’d like to thank our course marshals who have so graciously participated in divot filling again this year. The smooth fairways are a direct result of their diligence in filling divots missed by golfers. Without their massive volunteer effort, the department couldn’t keep up to the task at hand. Thank a marshal the next time you play!

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Because of limited space due to our COVID protocols, all space has been reserved.  We are sorry that we couldn’t accommodate everyone.  You are registered if you did not receive a note saying the space had been filled.  For those who received the note saying the space had been filled, a recording of the event will be available on Monday the 26^th and can be viewed at bigcanoechapel.org/Lamar.

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Days are finally becoming bearable enough to enjoy a bite in the great outdoors. Duffer’s is the place to go for a light bite to savor in the sunshine. 

Until November 1, you can wander to Duffer’s anytime after 7:30 a.m. to break your morning fast with a simple muffin or a biscuit heaped high with sausage gravy. The stone patio nearby is the perfect place to sit while watching golfers swing and sway getting ready for their day on the links. After November 1, you’ll have to wait until 8:00 a.m. for breakfast, but what’s a half an hour? All year long, seven days a week, Duffer’s closes at 4:00 p.m.

If morning isn’t your gig, Duffer’s, our little bistro behind the golf cart barn, offers breakfast, lunch, and snacks all day. With cooler temps bringing out sweaters and scarves, soup will soon be simmering on Duffer’s back burners.  There’s nothing better than warming your fingers around a cup of chowder or bisque. Be ready! The veggie soup concoction is one of the rave-worthy winter menu items.

Take-out is popular since many are now enjoying supper on their own private decks. Call Duffer’s at (706) 268-3273 to order, but make sure to call a half-hour before closing. 

Enjoy these delightful fall days with a grub stop at our little bistro. Food always tastes a tad bit better when temps trickle down.

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Information submitted by Robert Sabat
Director of Amenities

With a blast of fanfare, the new Fall Clubhouse Manu was announced and rolled out on September 24. While favorites will still be there to please your palate, try the new additions to add even more tasty times to your Clubhouse experience.

So, what’s new? Fried Green Tomatoes with a honey-chipotle drizzle and a sprinkle of goat cheese, pea shoots, and lemon is quickly becoming a favorite appetizer. Tuscan Kale is also an interesting salad served with seasonal berries, roasted pepitas, goat cheese grape tomatoes, and finally teased with a honey-lime vinaigrette. 

In the handheld category, The Clubhouse Boar’s Head Cuban is making fingers jump with anticipation when this hot sandwich makes an appearance. The Cuban is packed with mojo pork, tavern ham, Swiss cheese, and a sliced pickle lightly smothered with a whole grain mustard sauce. 

For those who are looking for a full entrée, Rainbow Trout is sure to make all swimmingly happy. The fresh trout is coated with a pumpkin seed crust and served with jasmine rice, red pepper coulis, and grilled asparagus. What a colorful plate that must be!

Curbside pick-up returned October 1 with a limited menu. This Clubhouse service is available Wednesday through Friday. Orders are taken between 11:00 a.m. and 7:00 p.m. the day you’d like your meal with pick-up offered from 4:00 – 8:00 p.m. 

Place your order by calling (706) 268-1253. Check the POA website, bigcanoepoa.org, for the Curbside Menu selections. By the way, soon there will be a dedicated phone number for Curbside so watch for an announcement. You can also order on the website under the Dining tab.

 Isn’t it great to drive up and pick up without having to leave your car?  No need to change out of grubby clothes to grab a bag. The Clubhouse makes it easy. Pick-up times will be in 15-minute intervals with five pick-ups assigned per time slot.

We all know what’s gobbling up soon, don’t we? Thanksgiving is just around the corner. In years past, throngs of turkey lovers gathered at The Clubhouse for a sumptuous Thanksgiving Buffet. Unfortunately, that beloved tradition won’t be on the menu board this year thanks to, you guessed it, Coronavirus. But there will be dishes available to pick up to round out your home-based groaning board. Watch emails for announcements about “Thanksgiving To Go.”

The Clubhouse welcomes all, but precautions are in place. Call to reserve your seat at the table and come masked. Seating is limited so make plans early.

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Back when the Wild West was young, a favorite gathering place for young and old alike was the old chuck wagon. Not only did those cowboy chefs know how to bake beans and ladle out hot corn chowder, but the wagon was a place to socialize and share the day’s adventures. 

With COVID-19 breathing down our necks, socializing can be a hassle these days. To make it easier, food and chatter, even while social distancing, has been brought to you by the POA in the form of modern-day chuck wagons – food trucks!

Folks tingled their taste buds when Dominic’s Wood Fired Tacos paid a visit to Big Canoe. Have you ever seen a taco fired up in flames? Along with tacos came rib eyes and salmon. What an aroma! Fortunately, bears stayed away.

To add a crunchy munchy to the meal, Mercier Orchards was there with apples, cider, and jars of autumn’s best. Watch for eblasts announcing Big Canoe’s next modern-day chuck wagon. Something is planned for every taste.

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