Tuesday 6 December 2011

Hole in One trip winner

Congratulations to Greg Mah for winning the Hole In One trip to Hawaii
courtesy of Dan Fallwell and Tier One Travel.

Tuesday 15 November 2011

Hole In One Winners

Saturday, December 3rd at 2PM one of 12 Hole in One golfers from the 2011 golf season will win a trip for 2 to Hawaii compliments of Tier One Travel.  Good Luck to all of you.

Thursday 28 July 2011

Long Weekend Sunday Brunch

Sunday Brunch
July 31, 2011 – (10:00 am – 1:30 pm)
 For Reservations Please Call 938-5522
Breakfast Items
Waffles topped with fresh Blueberries
Pancakes
Eggs Benedict
Omelette Bar
Hash browns, Bacon and Breakfast Sausage
Lunch Items
Carving Station – Roast Beef
 Salmon Piccat
Pork Goulash  
Turmeric Rice
Open Face Sandwiches
Ratatouille
(Zucchini, Tomato, Red Pepper and Celery)
cooked in Tomato Sauce
 Tossed Salad
Caesar Salad
Smoked Salmon
Fresh Homemade Buns
Homemade Desserts
Fresh Fruit
Coffee, Tea, & Juice included

Friday 15 July 2011

July 17th Sunday Brunch

Sunday Brunch
July 17, 2011 – (10:00 am – 1:30 pm)
 For Reservations Please Call 938-5522
Breakfast Items
Waffles topped with Fresh Blueberries
Pancakes
Eggs Benedict
Omelette Bar
Hash browns, Bacon and Breakfast Sausage
Lunch Items
Carving Station – Roast Beef
 Halibut Piccata with Tomato Sauce
Chicken Teriyaki
Rice Pilaff
Pasta Bar – Fettuccine
Your choice
Meat or Cream Sauce
Penne Salad
 Tossed Salad
Caesar Salad
Smoked Salmon
Fresh Homemade Buns
Homemade Desserts
Fresh Fruit
Coffee, Tea, & Juice included
21.95 adults 17.95 seniors & golfers  13.95 children

Thursday 14 July 2011

Ball Marks

Ball marks (also called pitch marks) are the bane of smooth-putting and healthy greens on golf courses.  They are little depressions, or craters, sometimes made when a golf ball descends from the sky and impacts the putting surface.
Repairing those little depressions is very important.  Equally important is doing it the right way.  Because many golfers fail to repair ball marks, there are also many well-meaning golfers who do “repair” the marks, only to do so incorrectly.
A ball mark can cause the grass in the depression to die, leaving not just a scar, but also a pit in the putting surface that can knock well-struck putts offline.  Repairing a ball mark restores a smooth surface and helps keep the grass healthy.  But “repairing” a ball mark incorrectly can actually cause more damage than not attempting to repair it at all.
A study has shown that incorrectly “repaired” ball marks take up to twice as long to heal as those that are properly repaired.
So let’s all start fixing our ball marks, and doing it the right way.  If you have a moment and there isn’t another group behind you waiting for you to clear the green, take the time to fix one or two other ball marks.
Repairing ball marks isn’t just important for the health of the greens, and for smooth-rolling putts, it is a matter of golf etiquette. 
The ball mark repair tool is an essential piece of equipment and every golfer should have one in his or her bag.

Thursday 30 June 2011

Feature for July 1-3

WEEKEND SPECIAL FEATURE
Friday, Saturday & Sunday
5:00 – 9:00 pm

STARTER
Smoked Salmon Crepes
 Served with Cream Cheese

ENTREE
7 oz. Sirloin Steak and Whole Lobster accompanied with a
Red Wine Sauce and Garlic Butter
$23.95

Dessert special
Canadian Maple Mousse with Fruit
$5.95

 Feature Wine
Mike Weir Pinot Noir
Glass $7.50
Bottle $28.00

July 3rd Brunch Menu

Sunday Brunch
July 3, 2011 – (10:00 am – 1:30 pm)
 For Reservations Please Call 938-5522
Breakfast Items
Waffles topped with Fresh Blueberries
Pancakes
Eggs Benedict
Omelette Bar
Hash browns, Bacon and Breakfast Sausage

Lunch Items
Carving Station – Baked Ham
 Shrimp Dumplings
Chicken Cacciatore
Pasta Bar – Penne in a Cream Sauce
 Rice Pilaf
Celery and CarrotSalad
Caesar Salad
Tossed Salad
Smoked Salmon
Fresh Homemade Buns
Homemade Desserts by Alaina
Fresh Fruit
Coffee, Tea, & Juice included

$21.95 adults   $17.95 seniors and golfers  $13.95 children    0-5 years free

Tuesday 28 June 2011

Coca-Cola Camp

eastside 7

Register today for the Coca-Cola Camp  
  
MONDAY, JULY 18 & TUESDAY, JULY 19th
 
9AM- 12 PM
CALL PRO SHOP 403-938-4455 
for more information
++++++++++++++++++ 
On  the second day of the Coca - Cola Camp golfers will have on course instruction!!
++++++++++++++++

If you have already registered then we look forward to seeing you on  Monday, July 18th

Thursday 23 June 2011

From the kitchen

Crystal Clear Broth from Hide’s Kitchen
Day before boil 2 LBs of Beef bones and 2 LBS of chicken bones for 3 hours with mirepoix and water

Ingredients
12 egg whites
3LB Beef Shank

Mirepoix
1 LB Sliced Onion
1 LB Sliced Carrots
½ LB Sliced Celery
1 LB Diced Tomatoes
3 Onions (cut in half and caramelized)
2 Bay Leaves
Thyme , Peppercorns, Whole Cloves
Salt to taste

Directions
Combine egg whites, beef mirepoix and tomatoes.  Mix very well
Add cold beef/chicken broth
Bring mixture to a simmer (do not boil)
Stir occasionally
Let the beef and vegetable mixture rise to the top
Do not stir after this has happened
Simmer, cook for 4 hours
Strain using a cheese cloth, degrease

Tip of the Week-tee shot

A trick for teeing off if you are a “slicer”, is to tee the ball on the right side of the tee box then aim down the left side of the fairway.  This allows for the biggest margin of error.  That way if you hit it straight, you are in the fairway, and you can still have a little bit of a slice and keep it in play.  Of course it is the opposite if you are left handed.  Try this tip and see if you find the fairway a few more times.

Thursday 16 June 2011

Golf Grips

Are your grips ready for the season?  If they are at all slick, try washing them with warm, soapy water and a mild scrub.  If they remain slick, your clubs will not perform properly.  Talk to the D’Arcy Ranch Professionals about replacement.

Wednesday 8 June 2011

Speed of Play Tip # 2

Speed of play is the #1 issue for golf courses.  A casual round of golf should not take longer than 4 hours.  Here are some tips to speed up your group;
play ready golf
prepare for your shot while others are taking their s
read greens while walking up to your ball
only look for golf balls for up to 2 minutes
play lost balls as a lateral hazard- 1 penalty stroke point of entry
try not to hit more than one tee shot
Also try and have  a little mercy on your playing companions and allow for some gimmies.  Maybe the odd foot wedge or hand toss.  Remember this is a game and its supposed to be fun.

June 12th Sunday Brunch Menu

Sunday Brunch
June 12, 2011 – (10:00 am – 1:30 pm)
 For Reservations Please Call 938-5522
Breakfast Items
Waffles topped with Fresh Blueberries
Pancakes
Eggs Benedict
Omelette Bar
Hash browns, Bacon and Breakfast Sausage

Lunch Items
Carving Station – Roast Beef and Gravy
Breaded Basa with Tartar Sauce
Butter Chicken
Pasta Bar – Spaghetti
Your Choice – Spinach Sauce,Cream Or Tomato Sauce
Basmati Rice
Spinach Salad with Mandarin Oranges
Caesar Salad
Tossed Salad
Smoked Salmon
Fresh Homemade Buns
Homemade Desserts by Alaina
Fresh Fruit
Coffee, Tea, & Juice included

Friday 3 June 2011

June 4th Sunday Brunch Menu

Sunday Brunch
June 4, 2011 – (10:00 am – 1:30 pm)
 For Reservations Please Call 938-5522
Breakfast Items
Waffles topped with Fresh Blueberries
Pancakes
Eggs Benedict
Omelette Bar
Hash browns, Bacon and Breakfast Sausage

Lunch Items
Carving Station – Corned Beef with Braised Cabbage
Baked Salmon with Orange Vinaigrette
Sautéed Chicken in a Light Curry Sauce
Fettuccine Pasta Bar
Your Choice – Meat, Cream Or Tomato Sauce
Sweet Spring Rice
Creamy Penne and Apple Salad
Caesar Salad
Tossed Salad
Smoked Salmon
Fresh Homemade Buns
Homemade Desserts by Alaina
Fresh Fruit
Coffee, Tea, & Juice included

Wednesday 25 May 2011

Golf Tip #1


KEEPING HEAD DOWN
This is a misleading term often used by golfers.  What you want to so is keep your chin up and eyes on the ball, this allows your shoulders to fully turn without lifing your head.
This tip is provided by the C.P.G.A. Professional Tim Watt

Monday 16 May 2011

Sunday Brunch starting May 22 2011

Breakfast Items
Waffles topped with Fresh Blueberries
French Toast
Eggs Benedict
Omelette Bar
Hash browns
Mixed Fruit Tray

Lunch Items
Roast Beef Carving Station
Baked Salmon, topped with a White Wine & Spinach Sauce
Italian Sausage with Mixed Peppers
Smoked Salmon Tray
Tomato Basil Rice
Pasta Bar – Mixed Seafood in an Alfredo Sauce
Pasta Salad with Baby Shrimp, blended in a Creamy Dill Sauce
Strawberry Spinach Salad
Tossed Salad
Fresh Homemade Buns
Alaina’s Homemade Desserts
Coffee, Tea, & Juice included
21.95 adults    17.95 golfers & seniors    13.95 children

Monday 2 May 2011

Sand Traps from Kim

D’ARCY RANCH TURFCARE DEPARTMENT
BUNKERS OR SAND TRAPS
One of our most challenging responsibilities on the golf course is bunker maintenance. We spend as many of our resources maintaining bunkers as we do maintaining greens and the greens are the most important aspect of the golf course. Bunkers receive a lot of attention for an area on the course that is classified as a hazard.  I will briefly talk about our philosophy on bunker maintenance and focus mainly on consistency and playability of bunkers.
It is impossible to get every bunker to play the same. In order to get bunkers to all play the same they would have to be built exactly the same, have the same amount of sand, receive the same amount irrigation, have the same amount of sun, wind, rain and so on. Realistically this is just not going to happen on a golf course so we have to come up with a compromise.                
What we need to do is work on the things we have control of such as, make sure the bunkers have adequate amounts of sand, they are raked daily, the edges are maintained appropriately and fairway bunkers play firmer than greenside bunkers. This is where we can run into some differences in which some greenside bunkers may be firmer than others and some fairway bunkers maybe softer than others. This is related to the different locations of the bunkers throughout the golf course.
 In order to allow for good playability, it is important to have an adequate and consistent depth of sand throughout the bunker regardless of firmness or softness of the bunker. People who play a lot of golf say they can tell how they will play the bunker shot just by the way the sand feels under their feet, the only concern they have is if there is the same amount of sand under their golf ball. Our goal is to try to make sure that each individual bunker is consistent within itself and by doing this the bunker (hazard) will be fair to allow the golfer to hit a good shot.
We go through the bunkers every spring and continually monitor the sand depths and top them up as needed. We also encourage golfers to let us know if they find any bunkers that are in need of attention and we make sure they get attended to.
Kim Bodnar
Golf Course Superintendent

Monday 25 April 2011

Blog from the Pro Shop

                For all of you golfers out there gearing up for the season come by and check out the Pro Shop at D’Arcy Ranch. We have all the newest products in the top brands including, Titleist, Taylormade, Cleveland, Adams, Ping, and more. Not to mention when you come by, you will notice that our prices are extremely competitive and we will beat all other stores on 2011 golf clubs by at least 10%. We definitely have some clubs worth coming out and trying.
                If its clothing you’re looking for then we also have the latest fashion in the golf industry. If you’re looking for the latest trends and the newest fabrics come by and check out the shop while it is fully stocked. These items don’t last long at the prices we are offering. Some of the brands we are carrying are: Puma, Quagmire, Sligo, Greg Norman, Ashworth, and Sun Ice. For you ladies we have added a few new brands to our shop, Abacus, NIVO, EP.  We even have a few items that are geared toward those little golfers, shirts that change color and some flat brimmed fitted hats as well.
                Ultimately if all you’re looking for is a golf game, please ask one of our CPGA professionals about lessons. If you’re just looking for a refresher or some goals that you want to achieve throughout the season we have something for every level of golfer.
                We look forward to seeing you and hope that we can fit you into whatever you’re looking for in the upcoming golf season.

Cheers,
Assistant Professional
Brian deBruin

Monday 18 April 2011

Welcome Hidetoshi Nishino to D'Arcy Ranch Golf Club

Hidetoshi (we all call him Heidi or Hida)  lives in Calgary with his wife, Kuniko. He was the Executive Chef at Jr Hokkaido Hotel in Obihiro, Japan and Seasons in the Park in Vancouver. He was the Sous Chef at the Teahouse in Stanley Park in Vancouver and recently was the Head Chef at Marcel's Market and Deli in Calgary.  Hide has 3 kids, one son lives in Tokyo and the other two live here in Calgary. Hide is excited to meet everyone and is planning on learning to golf. Come visit us this weekend as the lounge and Dining Room will open Friday, April 22- see you then.

Friday 15 April 2011

From Chris Howard D'Arcy Ranch Chef

 It has been an honour to have been a part of D'Arcy Ranch the past seven years. My time here has been filled by great memories and great people - D'Arcy Ranch is a special place. As I ready to leave my second home to follow my dream, I do wish I had the time to say good bye to everyone. You have all made my experience at D'Arcy Ranch full of laughter and smiles. I would love the chance to welcome all of you to enjoy a fabulous meal at my new restaurant Cora Breakfast and Lunch opening this summer at Sunridge Mall.
 Thank you and I hope to see you soon
 Chris Howard

Friday 8 April 2011

News from Superintendant

D’ARCY RANCH TURFCARE DEPARTMENT
CHANGES FOR 2011
            The spring of 2011 has been unseasonably cool with an exceptional amount of snow cover. The staff has been out clearing snow to access some of the areas on the golf course. We have not been able to get a real good look at the course up to now, but the small areas we have been able to see look like they wintered quite well and this is promising.
            We thought this may be a good time to highlight the changes you will notice at D’Arcy Ranch for the upcoming season. The biggest change will be greens # 3 through # 9 and the west practice green. They have been completely renovated and re-grassed. The renovation included the removal of old grass and organic material, 4 - 6 inches of new root zone mix added to the green cavity,  re-grading of greens surface, new bent grass sod, and dual irrigation heads installed around greens. We have also extended cart paths on holes 1, 2, 4, 5, 8 and 9. A new washroom is being relocated and constructed behind the black tee at # 6; this will also provide shelter for the beverage cart.  Finally we removed some trees on the left side of hole # 11 exposing the whole bunker and green complex making it visible off the tee. This will also assist with speed of play for golfers will be able to see if their ball has entered the hazard.
            We are looking forward to another exciting year at D’Arcy Ranch Golf Club and will do our best to make sure your golfing experience is as enjoyable as possible, we are looking forward to getting some cooperation from Mother Nature, it has been a long drawn out winter.

Kim Bodnar
Golf Course Superintendent

Wednesday 30 March 2011

D'Arcy Ranch News

We would like to welcome our new chef  Hidetoshi Nishino from Calgary. Chris Howard who has been with D'Arcy Ranch for 7 years will be leaving to open a Cora's in Calgary. We are very excited as Hidetoshi (we  call him Hide pronounced Hiedi) has worked extensively in all different cuisines.  We look forward to seafood nights, japanese and french cuisine nights. We are also looking into doing an Easter Brunch April 24th - more information will follow.

Monday 28 March 2011

March 28th

We need help to name the lounge and dining room.  Please email any suggestions that you may have to bbinkley@darcyranchgolf.com. Some suggestions include The Back Stretch, Hawk's Haven, Quarter Turn Lounge, Open Range Restaurant and Home Stretch Lounge.  As you probably know the golf course was a quarter horse ranch with a racetrack on it. That is why we referenced some race track terms.