1. art and entertainment
2. theatre

Chef’s Corner,
The new menus
are still under
construction but
should
be
launched
soon.
We are tweaking
the recipes to
make this is the
best menu yet. I would like to
thank everyone for their patience
as we are training both the front
and back of the house so the
level of food and service pair like
a perfectly aged cheese to a fine
wine.
The Annual March of Dimes
Signature Chefs Event will be
held at Meadowview on Sunday,
November 2nd. The March of
Dimes website has all the details
of the event so check it out and
then come out and support this
great charity while chowing down
on our offerings of:
French Dijon-Extra Virgin
Olive Oil Aioli, Herbs de
James Allen CEC, Executive Chef
Provence and Jumbo Lump
Crab Tartlets with Dungan
Farm's Micro greens
Boiled Peanut Hummus on a
South Carolina Grits Cracker
with Arugula Pesto and Citrus
Zest
Blackberry-Rosemary
“Cobbler" Truffle with Gran
Marnier Anglaise
Blackthorn Grille and Biltmore
Wines have paired up to bring
you a night of local fare, local
wines and great times.
On
Saturday,
November
15th
Biltmore Wine Makers will be
here discussing their budding
wine program as well as giving
the membership a sneak peak at
the Christmas releases. Rumor
has it they are bringing some
Christmas
Biltmore
House
passes to be given away to
attendees as well as a few
signed
bottles
from
the
winemaker and even a grand
prize. Call today and make your
reservation. Prices and menu
will follow soon so keep those
eyes open.
It’s that time again for TURKEY
TAKE-AWAY!!! You count on it
every year to help relieve that
holiday stress and we are here to
deliver once again. Order the
turkey, the beef tenderloin, the
sides and the gravy from us and
we’ll have it ready for pick-up on
Wednesday
or
Thursday
morning. It’s that easy. You’ve
never tried the TURKEY TAKEAWAY??? Give us a try this year
and you’ll never dirty your kitchen
on Thanksgiving again. See you
at the Club.
Eat Well,
Chef James Allen CEC,
Executive Chef
Reservations
423-913-2321
Biltmore Wine Dinner
Saturday, November 15th, 2014
6:30 PM
Please call 913-2321 to reserve your seat today.
Turkey Take Away
Blackthorn’s Turkey Take Away is the most
flavorful and easiest way to enjoy Thanksgiving.
Let us do the work, and you can take all the credit
from the Mother-In-Law.
Citrus & Cinnamon Cranberry Compote $6/pint
The Semi Boneless Turkey
Buttermilk Mashed Potatoes $5/qt
No bones about it, it’s the most turkey you can get
without having to fight the bones. Two drumsticks
are the only bones you’ll find along with nothing
but seasoned, juicy white breast meat.
Sausage & Cornbread Dressing $12.50/qt
Whole Semi Boneless
(feeds around 30 people) $120
Side Items
Turkey Gravy $5/pint
Sweet Potato Casserole $10/qt, comes with
Miniature Marshmallows
Green Bean Casserole $9/qt, comes with
Crispy Onions
Cheesy Romano Rolls $6/dozen
Half Semi Boneless
(feeds around 15 people) $65
Traditional Apple Pie $26
Marinated Beef Tenderloin
Pecan Pie $22
A Grass Fed Beef Tenderloin roasted to perfection
and served with a side of Horseradish Cream
One Quart/Pint feeds around 4 people
Whole Tenderloin
(feeds around 10-14 people) $100
Half Tenderloin
(feeds around 4-6 people) $60
Traditional Turkey
(Feeds around 8 people)
10-12# Oven Roasted Turkey $37.50
Pumpkin Pie $22
Larger serving sizes are available; please inquire
when placing your order.
Orders accepted until Noon on
Monday, November 24th.
Orders may be picked up on all day Wednesday or
Thanksgiving Day between 10:30am—12:00pm.
Please specify your pick-up time when placing
your order
10-12# Curry Spiced Turkey $37.50
10-12# Maple and Bourbon Brined Turkey $37.50
Please call 913-2321 to place your order.
HAVE YOU BOOKED YOUR COMPANY OR FAMILY CHRISTMAS
PARTY YET? IF NOT, CONTACT US AT423-913-2321 OR
EMAIL JASON AT [email protected].
SOME DATES ARE STILL AVAILABLE.
Tee to Green,
Intercollegiate THANK YOU!!! To all volunteers,
sponsors, and members we truly appreciate you
helping to make the Intercollegiate such a
success. The live scoring wouldn't be possible
without the help of volunteers. Even with the rain
shortening the event, players and coaches alike
were thankful for the hospitality they were shown
by Blackthorn Club.
Queen’s Race The Annual Queens Race did not
hold any new surprises in the weather being cold
and windy as usual. But we had the toughest 10
ladies and caddies brave the conditions to
eventually crown a Queen. Your 2014 Queens
Race winner is Marianne Cox aka the "Tooth
Fairy", in 2nd place was Melanie Jordan also
known as "ALL IN" and in 3rd place was Julie
Warmack aka "Barbarian Mistress". Here is a list of
all the players and their horses name:
Marianne Cox
Melanie Jordan
Julie Warmack
Joette Street
Chris Kwasigroch
Suzanne Donaldson
Amy Turner
Theresa Gibbons
Maggie Ingram
Linda Schutt
Tooth Fairy
All In
Barbarian Mistress
Lady Talks A lot
Looney Tunez
Ms. Bucky
Born to be Wild
Golden Girl/Blanche
Hotty Totty
Crap Shoot
Graham Enloe
Golf Tip ~ Angle of Attack As winter approaches
and the course goes into dormancy there will be an
even greater premium placed on carry distance off
the tee. Since the purchase of our launch monitor
and becoming a certified flightscope professional I
have been able to see the importance of angle of
attack. Angle of attack is how the club is delivered
to the ball. For irons it should ALWAYS be a
downward strike. Conversely, with a driver, for
maximum distance we should be trying to hit UP on
the golf ball. A few easy ways to do this are to
move the ball more forward in your stance and to
try and feel like the handle is slightly behind the ball
at set up. Also notice how my spine is tilted away
from the target and my left shoulder is slightly
higher than my right at set up.
Doing these little things at set up
should get you launching the ball
higher with less spin, creating
maximum distance. You have to
watch this if you tend to hit a
fade as it could make matters
worse. While trying to hit up on
the ball you must also make sure
that the club is traveling to the
RIGHT of your target line (for
right handed golfers) to help
promote a draw instead of a
fade. An easy way to do this is
to slightly close your stance,
helping the club to travel to the right of the target.
Member Holiday Party
Tuesday, December 9, 2014
6 PM
Mark your calendars!
Golf Maintenance,
Fall is finally here. In my opinion,
these are some of the best days
to play some golf and I hope
many of you take full advantage.
I would like to take a minute and
thank everyone involved in
making
the
Intercollegiate
tournament
another
great
success. I would especially like
to thank my maintenance crew
for doing such a wonderful job throughout the entire
event. During the event, the course received a little over
3” of rain and we were still able to provide the college
participants with a wonderful venue. My hat is off and I
smile each time I think about how well my crew executed
the plan that was presented.
As fall is here and winter fast approaches, I would like
to remind everyone about the delays that often happen.
As the nighttime lows start making their way down below
39 degrees, frost is something we have to start thinking
about. When this happens, it delays maintenance, thus
delaying tee times in the mornings. We communicate
often with the pro shop during these periods and try to
give, as best we can, approximate times when you can
expect the course to open. To avoid arriving for your
early morning tee times and getting frustrated with
Ladies Day in the Mountains
This year the BLGA took a little trip up the mountain to
see an eye popping, jaw dropping, scenic Red Tail
Mountain Golf Course.
Russell Lutz
,
Golf Course Superintendent
waiting around, I would like to suggest calling the pro
shop in advance to see when the golf course will be
opening up for play. I can assure you that we (the
maintenance staff) will do everything we can to get you
on the course as fast as possible. The safety of the
turfgrass is our number one concern when determining
when to open the course. Factors for what time the golf
course opens are temperature and the severity of the
frost or freeze. The standing rule is that the temperature
(at the airport) must be above 35 degrees AND all frost
gone before we will open the golf course.
With the changing of the seasons, something else to
keep in mind is the cart path rule. After rain events with
the cooler weather that is among us, the course just
doesn’t dry out like it usually does in the summer.
Unfortunately, this means that you will begin to see more
cart path only days. We will first try marking only certain
holes (cart path only and the others 90 degree rule) but
when bad enough, the entire course will be marked, cart
path only. This is something we evaluate daily since
conditions are always changing.
See you on the course.
Russell Lutz
Golf Course Superintendent
I want to say thank you for all the ladies that signed up
and came to Red Tail Mountain to enjoy golf and
fellowship. I had a wonderful time and look forward to
the start of the 2015 BLGA year!!
Thirty four ladies competed for bragging right to be
called Ladies Day in the Mountains Champions. Your
winners this year were:
Low Gross
Linda White
Suzy Pinyard
Anne Carlson
Low Net
Julie Warmack
Melanie Jordan
Judi Boebel
Phyllis Bauguess
Member Holiday Party
Tuesday, December 9, 2014
The golf shop will be hosting the
Annual Blackthorn Holiday Party on
December 9th 6:00 PM. Chef James
will be offering delightful appetizers
along with beer & wine specials
throughout the evening. We will have
our famous spin wheel (minus
Vanna White) loaded with special
discounts and FREE items ! This will
be your chance to get that special
item you have been waiting for all
year! Everything in the shop is for
sale and we will be wheeling and
dealing on EVERYTHING! This
would be a great time to cash in all
the credit book and Hit the Green
money you have accumulated
throughout the year. If needed, one
of the Blackthorn staff will be
available to box and gift wrap items.
Please come join your fellow
members on what’s sure to be a deal
saving great time. Looking forward to
making deals with everyone!!!
November 2014
Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
1
2nd
2
3
DAYLIGHT SAVINGS
TIME ENDS
NO
SHAVE
NOVEMBER
4
Course
&
Clubhouse
Closed
All Day Menu
11 AM—8 PM
Fine Dining
Menu
5:30 PM—8 PM
5
6
7
8
All Day Menu
11 AM—2 PM
All Day Menu
11 AM—8 PM
All Day Menu
11 AM—8 PM
All Day Menu
11 AM—8 PM
All Day Menu
11 AM—8 PM
All F&B closes 2 PM
Fine Dining Menu
5:30 PM—8 PM
Fine Dining Menu
5:30 PM—8 PM
Fine Dining Menu
5:30 PM—8 PM
Fine Dining
Menu
5:30 PM—8 PM
Sunday Brunch Buffet
&
All Day Menu
11 AM—2 PM
Family Night
5:30 PM—8 PM
ages 7 & under eat free
All F&B closes 2 PM
9
10
Sunday Brunch Buffet
Course
&
&
All Day Menu
Clubhouse
11 AM—2 PM
Closed
11
12
All Day Menu
11 AM—8 PM
All F&B closes 2 PM
Fine Dining Menu
5:30 PM—8 PM
Fine Dining Menu
5:30 PM—8 PM
Fine Dining Menu
5:30 PM—8 PM
18
19
21
All Day Menu
11 AM—8 PM
All Day Menu
11 AM—8 PM
All Day Menu
11 AM—8 PM
All F&B closes 2 PM
Fine Dining Menu
5:30 PM—8 PM
Fine Dining Menu
5:30 PM—8 PM
Fine Dining Menu
5:30 PM—8 PM
Family Night
5:30 PM—8 PM
ages 7 & under eat free
23
24
Sunday Brunch Buffet
Course
&
&
All Day Menu
Clubhouse
11 AM—2 PM
Closed
All F&B closes 4 PM
20
All Day Menu
11 AM—2 PM
All F&B closes 2 PM
3 PM—4 PM
Show & Shave Party
15
All Day Menu
11 AM—8 PM
Biltmore Wine
Dinner 6:30 PM
Family Night
5:30 PM—8 PM
ages 7 & under eat free
16
17
Sunday Brunch Buffet
Course
&
&
All Day Menu
Clubhouse
11 AM—2 PM
Closed
30
Sunday Brunch Buffet
&
All Day Menu
11 AM—2 PM
14
All Day Menu
11 AM—8 PM
All F&B closes 2 PM
All F&B closes 2 PM
13
All Day Menu
11 AM—2 PM
25
26
27
All Day Menu
11 AM—2 PM
All Day Menu
11 AM—8 PM
All F&B closes 2 PM
Fine Dining Menu
5:30 PM—8 PM
TURKEY TAKE
AWAY ORDERS
ACCEPTED
UNTIL NOON
28
Thanksgiving
Day
CLUB CLOSED
except
Turkey To Go
Pick Up Orders
10:30 AM-NOON
All Day Menu
11 AM—8 PM
Fine Dining Menu
5:30 PM—8 PM
22
All Day Menu
11 AM—8 PM
Fine Dining
Menu
5:30 PM—8 PM
29
All Day Menu
11 AM—8 PM
Fine Dining
Menu
5:30 PM—8 PM
Welcome
Blackthorn Club
New Members
Rhys & Deidre Davies
J.D. & Hannah Madill
Larry & Nancy Murphy
Download the
Blackthorn App!
Tennis at Blackthorn,
I’m pleased to see that there are still
many of you taking advantage of the
nice days, when they occur, and
getting out to the tennis courts.
Currently, all four of our courts
remain in good shape. However, as
the weather changes and we begin to get those
deep freezes at night, we will lose the clay courts
until springtime when we can top-dress them again.
With that being the case, please remember to
check with the tennis shop regarding the status of
the clay courts and the availability of the courts in
general as we will eventually be limited to just the
two hard courts.
John Lucchesi
ETSU for the winter months. This membership
allowed all Blackthorn members an opportunity to
purchase indoor court time. Unfortunately, ETSU
will not be selling indoor memberships this winter
for the mini-dome. As I understand it, the turf will
be covering the courts for a large portion of the
winter for the football team’s use.
The loss of daylight savings forces us to put an end
to some of our evening junior clinics, as well as
men’s night, for the season. We will try to continue
with the earlier junior clinics as weather permits.
As you know, for the past several years, Blackthorn
Club has purchased a mini-dome membership from
Tennis Tip
Perfecting the Service Toss by; Andy Pullen,
USPTA
Many beginner tennis players overlook the
importance of the ball toss while serving. The
smallest variation in the toss can determine
whether your serve ends up in the net for a fault or
in the back of the fence for an ace. The toss may
seem like the simplest aspect of serving, but many
players struggle to find a reliable toss. Consistent
serves start with a consistent ball toss. Find a
tempo while beginning the service motion; don’t
simply walk to the line without thinking about what
needs to be done. As you begin your toss, keep
Mixed Up Doubles
1st
Sandy Cox
2nd
Roger Cox
3rd
Lynn Dell
your palm facing upward. With your tossing arm
extended in front of your body, slowly drop your
arm to begin your motion and then raise it straight
up to get the ball moving upwards. Do not allow
your elbow to bend, as this will cause the tennis
ball to stray off its correct path. When your hand
gets to eye level, release the grip of your fingers to
get the ball on track to its target. Contact point on
the serve should be at the height of your racket
extended straight overhead, so your toss does not
need to be too much higher than that. With a little
practice, a consistent ball toss will be easy to find!
Blackthorn Club ~ More Than A Great Golf Club . . .
A Great Club For The Entire Family, Where Everyone Feels At Home!
November 2014
During the month of October we experienced
wonderful participation with many of our events.
One of the most fun events to me was our Kids
Halloween Party—This year’s event exceeded
last year’s event by more than 40 more
members attending and enjoying! Thank you for
your continued support of Club sponsored
special events … We look forward to serving
you further during the coming months.
Each holiday season Members of Blackthorn
Club are asked to participate in an “Employee
Holiday Bonus Fund”. In an attempt to make a
contribution more convenient, traditionally, the
Club places a $40 charge on each Member’s
November statement. If you do not wish to
participate in this contribution or if you wish to
change your contribution amount, please
contact the Main Office and inform us of this
desire and we will adjust your account
accordingly.
On behalf of the entire Blackthorn Club a contribution of $25 or more or each Member
Team, thank you in advance for your Couple who makes a contribution of $50 or
more, will be invited to a November 30th, “Show
participation in this program.
November brings with it an opportunity for the & Shave Party” which will include
men of Blackthorn Club (Members and Staff complimentary Draft Beer & Wing for all “No
alike) to toss away their razors for a month and Shave/Notrimber participants” and all “$25/$50
donation contributors”. Members who choose
get furry-faced!
not to participate in the event nor who have
In an effort to support fund raising, No-Shave made a contribution through the Club, who wish
November & “Notrimber” (Chef James said this to attend this event, will also be invited at a
is referring to those who already sport some nominal fee. We are in the process of setting up
facial furriness) will be observed by many on the donation webpage and will forward info via
staff and by many members. If you notice some e-mail soon.
changes in appearance of some of our staff,
please understand they didn’t get lazy and I look forward to seeing you at
forget to shave, they are just participating in this your Blackthorn Club.
event. Last year Blackthorn Club raised over Shane L. Honaker, CCM
$900.00 during this event … Our goal this year General Manager
is to increase our contribution amount up to
$1,500.00! Each individual Member who makes
Blackthorn Grille Hours of Operation
913-2321
Sunday
Buffet & All Day Menu 11 AM—2 PM
All F&B Closes at 2 PM
Monday—CLOSED
Tuesday
All Day Menu 11 AM—2 PM
All F&B Closes at 2 PM
Wednesday
All Day Menu 11 AM—8 PM
Fine Dining Menu 5:30 PM—8 PM
Thursday
All Day Menu 11 AM—8 PM
Dinner 5:30 PM—8 PM
Club Staff
Administration
913-3164
Shane L. Honaker, CCM General Manager - [email protected]
Becky Goodyear, Administrative Assistant - [email protected]
Sue Richard, Accountant - [email protected]
Golf Shop
913-3100
Graham Enloe, Head Golf Professional - [email protected]
Jeremy Beachner, Assistant Golf Professional - [email protected]
Tennis Shop
Ext. 43
Ext. 43
913-2378
John Lucchesi, Head Tennis Professional - [email protected]
Andy Pullen, Assistant Tennis Professional - [email protected]
Food & Beverage
Ext. 41
Ext. 21
Ext. 26
Ext. 45
Ext. 45
913-2321
Friday
All Day Menu 11 AM—8 PM
Fine Dining Menu 5:30 PM—8 PM
James Allen CEC, Executive Chef - [email protected]
Jason Wendt, Clubhouse Manager - [email protected]
Jenn Garcia, Food & Beverage Manager - [email protected]
Saturday
All Day Menu 11 AM—8 PM
Fine Dining Menu 5:30 PM—8 PM
Golf Course Maintenance
913-2276
Russell Lutz, Golf Course Superintendent - [email protected]
Ext. 60
Ext. 58
Ext. 58