McConnell Golf joins forces with local brewery and California vineyard

McConnell Golf strives to bring its members new and exciting experiences throughout all sectors of the club. Its latest bounty stems from partnerships with Highland Brewing Company and Juslyn Vineyards.

It’s a warm, sunny day. After a round of golf, you head to the clubhouse and reach for an ice-cold beer from your beloved bartender. They might as well have a halo. And that first sip of brew? Ah, pure joy.

At a few different times in recent history McConnell Golf sought to put its name “on tap,” but only this year found its perfect pairing in Highland Brewing Company.

Highland was founded in Asheville, NC, by Oscar Wong in 1994. Pioneers of their trade, you may be familiar with Gaelic Ale, which was Asheville’s very first craft beer. Their rich history aligns well with another Asheville mainstay, the historic Country Club of Asheville, which is where the partnership took shape.

McConnell Golf’s very own Pin High Pilsner has quickly become Head Brewer Jamie Rowe’s go-to after a day on the course. At 5.5% ABV, it features traditional German hops like Hallertau Blanc, Saphir, and Perle. Its nuanced floral aroma and flavor balance the clean pilsner malt body. Cold fermented with lager yeast for a crisp, dry finish, this beer is simply a hole in one.

Suitably, the first tap was installed at CC of Asheville in May; however the brew is making its way eastward and will be available at all McConnell Golf properties to enjoy this summer.

For those inclined to reach for wine after a long day a work, head to the club for a meal and look for McConnell Golf’s exclusive vintage. Hailing from the wine capital of America, Napa Valley’s Juslyn Vineyards has again delivered a delectable Cabernet Sauvignon and refreshing Sauvignon Blanc. 

Wine enthusiasts have found thriving communities at McConnell properties and with themed events and clubs such as Grape Nuts, the interest in wine continues to flourish.

A recent Wine and Tapas event at Sedgefield Country Club featured the new wines. I spoke with Director of Dining Services Maya Panayotova on why the Juslyn wines have become so popular.

“People love wines they can relate to a place, experience or memory and that is our everyday goal at Sedgefield – to create memories for our members and their families and friends,” she explained.

At the event, members sampled the new wines with expertly paired tapas featuring: arugula, artichoke, asparagus flatbread with a ricotta base, chives and basil, finished with lemon oil; crispy duck wontons; shredded braised short ribs with pan seared gnocchi and a tomato ragout; and an assortment of cheeses.

Next time you’re at the club, try something new – and ask your server for pairing suggestions!

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The Jaycee Supreme Open gave Nelson his 14th victory of 18 that year

During the second week of August 1945, an unbeatable streak ended, which would become an unbreakable record. Byron Nelson’s legendary string of 11 straight tournament victories on the professional tour through the spring and summer ended in Memphis when amateur Freddie Haas Jr. won the Memphis Invitational. Nelson tied for third, six shots back.

The next week, the tour came to Knoxville and Holston Hills Country Club for the Jaycee Supreme Open.The event was sponsored by the Knoxville Junior Chamber of Commerce and Supreme Foods. The purse was a whopping $13,333, with $2,000 going to the winner.

Nelson was entered at Holston Hills, even as he said he was “overgolfed” after the Memphis tournament. Sam Snead, who had spent 26 months in the U.S. Navy, was in the field, as was Lt. Ben Hogan, who was serving a two-year hitch in the Army Air Corps as the country was deeply embroiled in World War II.

The 33-year-old Nelson had hemophilia, a blood disorder that caused his blood to clot four times slower than normal. The condition kept him out of military service but he was no less a patriot. The week after the Jaycee Supreme Open, Nelson joined Snead, Harold (Jug) McSpaden and Craig Wood for a fundraiser at Oakmont Country Club in Pittsburgh, Pa., for the hospitalization and rehabilitation of injured servicemen. That was one of many events that Nelson played to raise money for the war effort.

Also in the Knoxville field was Jimmy Thomson, who grew up at Holston Hills when his father, Wilbur Thomson, was the pro. The younger Thomson, one of the longest hitters on tour, held the Holston Hills course record of 63.

Fred Corcoran, the tournament manager of the PGA who ran the tour events, wanted the pros to play Holston Hills from the front tees, 6,301 yards at the time. But Charley King, a member of the Holston Hills golf committee, insisted the players compete from the back tees at a hefty 6,993 yards, a brute of a course for 1945. Corcoran floated a compromise of two days from the back tees and two days from the front tees but Kingwas having none of it.

“I told (Corcoran) that the fans wanted to see the stars turn loose,” King said.

The 72-hole tournament was originally to begin on Friday, Aug. 24, with 18 holes, the second 18 for Saturday and finishing with 36 holes on Sunday. But Corcoran decided to change the schedule and begin the event on Thursday with 18 holes a day. “The PGA frowns on 36 holes for its members during the summer months,” Corcoran said, “because the extremely hot weather takes too much out of the players and they can’t play their best brand of golf.”

The Jaycee Supreme Open field was small – just 36 professionals and 24 amateurs. That was the case for most of the tou rbecause many of the pros were active duty service members. Haas led the amateur contingent.

Since professional golf at this level was new to Knoxville, fans were asked to follow a few rules of etiquette, including: “Do not walk through or across any sand trap – it is tough enough getting out of smooth sand.”

Nelson was often referred to in the press as the “Toledo umbrella man.” The Toledo part came from his job as head professional at the Inverness Club in Toledo, Ohio. In those days, nearly all of the touring pros had jobs at country clubs in addition to playing in competition. Nelson was from Waxahachie, Tex., but the newspapers used the club affiliation as the pro’s hometown.

Nelson had dinner with Inverness member Cloyd Haas, co-owner of Haas-Jordan, a successful manufacturing company that made umbrellas. Nelson asked Haas to make a suitable golf umbrella, one that wouldn’t collapse or leak. Nelson introduced the finished product to the tour and as a result, Haas-Jordan entered the golf business.

At each tournament Nelson entered, he visited all the department stores in town and dropped off his Haas-Jordan business card. He was paid $25 per call. Thus, the Toledo umbrella man.

Despite Nelson’s being “overgolfed,” he took to Holston Hills immediately, shooting a 6-under 66 in the pro-am, leading his team to victory. Snead shot 71 and declared the 12th hole at Holston Hills “the hardest par-4 in America.”

The next day, in the tournament’s first round, Nelson picked up where he left off by winning 11 in a row, shooting 67 to take the lead by one shot over Hogan, Haas and Toney Penna. In a rainy second round, Nelson added a 69 for an 8-under 136 total, four shots ahead of Haas and five in front of McSpaden and Penna.

Nelson could only manage a 1-over 73 in the third round but held onto his four-shot lead over Haas and Hogan, who climbed the leaderboard with a 69 on Saturday. 

But on Sunday, Nelson re-established his dominance on the pro tour, shooting a 5-under 67 to win the Jaycee Supreme Open by a commanding 10 shots over runner-up Sam Byrd, 11 over Hogan and 12 in front of Haas and McSpaden.

It was Nelson’s 14th tournament victory of 1945 and gave him a total of $50,966 in winnings for the year, which was a tour record. Nelson won four more times that year and his 18 victories in a year is another professional record that is likely never to be broken.

The pro tour returned to Holston Hills in 1946 but the tournament was known then as the Knoxville Invitational.The purse was $10,000 and the event moved to the middle of October. Nelson did not play in 1946, by then having retired from full-time tournament golf at age 34 to tend to his ranch in Roanoke,Tex., which he bought with his record-breaking 1945 earnings.

Neither was Hogan, Snead nor U.S.Open champion Lloyd Mangrum in the field. Herman Keiser, who beat Hogan by one shot to win the Masters the previous April in one of golf’s greatest upsets, took the first-round lead and never looked back.

After posting a first-round, 1-under-par 71, Keiser told KMOX Radio, “I believe today’s high scores were due for the most part to the fast greens and lengthy course. When I say fast greens, I don’t mean they are too fast... in fact, they are ideal. After today, I believe you’ll see the scores going down, but I don’t believe anybody is going to consistently break par in this tournament.”

Keiser was right. After leading the tournament after 36 holes at 2-under par, Keiser finished 72 holes at 3-over 291, good for a one-shot victory over Chick Harbert.

But to show you which sport was king in 1946, the Knoxville Invitational took the day off on Saturday so the players could attend the Tennessee-Alabama football game. Saturdays in October were sacred in Knoxville even then.

(Special thanks to Holston Hills member John Stiles for his contributions to this story.)

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McConnell clubs partner with top organizations for high-caliber events

Nearly three-dozen events played at McConnell Golf clubs this year highlight partnerships with prestigious organizations including the PGA Tour, Web.com Tour, Atlantic Coast Conference (ACC), American Junior Golf Association (AJGA), and the state golf associations from North and South Carolina and Tennessee.

“We value our relationships with these organizations and it is rewarding to see the best professionals and amateurs play our courses on a yearly basis,” said McConnell Golf VP of Golf Operations Brian Kittler. “Not only do we as a company enjoy hosting these events, but we also receive great support from our memberships.”

ACC Women's Championship

In April, Sedgefield CC played host to the 31st annual ACC Women’s Golf Championship for the ninth time in the past 11 years. Wake Forest senior sensation Jennifer Kupcho, the world’s top-ranked amateur player, made her first appearance since she earned her place in golf history by winning the inaugural Augusta National Women’s Amateur.

Highlighted by the top two individual finishers, the Wake Forest Demon Deacons won the 2019 title in dominant fashion — and Kupcho wasn’t even part of the duo.

Wake Forest sophomore Emilia Migliaccio put together an outstanding performance to claim the individual title at 11-under-par 205 — the best individual score at Sedgefield and one stroke shy of the individual record for an ACC Championship set by Duke’s Brittany Lang in 2004.

Teammate Siyun Liu finished right behind her with a score of 9-under-par 207, highlighted by seven birdies in the third round.

Kupcho carded a 3-over-par 219 in what will be her final ACC Championship before heading to the LPGA Tour. Her Demon Deacons finished the championship with a team score of 850, 14 under par, to capture the championship by eight strokes. Wake Forest won its sixth ACC Championship in program history and first since 2010.

“An incredible week,” Migliaccio said. “Of course, I’m happy about winning the title,but I am even happier that we were able to win as a team and I can share this moment with my teammates.

Kim Lewellen became the first head coach to win the conference championship in her first season since the Deacs’ Mary Beth McGirr accomplished the feat in 1985. “The ACC is the best conference in the country, so we knew it was going to be tough, ”Lewellen said. “This is what you practice for all season long, for postseason play and winning championships.”

ACC Men's Championship

That same April weekend, Old North State Club played host to the 66th annual ACC Men’s Golf Championship for the 22nd time in the last 25 years.

Luke Schniederjans and Noah Norton each fired 4-under-par 68s in Sunday’s final round as No. 8 Georgia Tech defended its conference tournament title in record fashion. Tech captured its 18th all-time conference crown in men’s golf and 10th in the last 14 years. Tech broke its own tournament scoring record by posting a37-under-par total of 827, eclipsing the 33-under-par 831 by the 2011 Jackets’ team.

When the Yellow Jackets won their first ACC Championship in 1985, Wake Forest had already won 18. Tech pulled even with the Demon Deacons this year with 18 championships and won for the 13th time under head coach Bruce Heppler.

Twelve of Georgia Tech’s 17 ACC men’s golf championships have been won at the Old North State Club.

Georgia Tech finished 15 strokes clear of second-place Virginia, while Wake Forest finished third. Florida State sophomore John Pak captured medalist honors at 13-under-par 203, clinching his one-shot victory over Georgia Tech’s Andy Ogletree.

Carolinas Mid-Amateur Championship

In early April, Charlotte’s Stephen Woodard captured the 39th Carolinas Mid-Amateur Championship hosted by McConnell Golf’s The Reserve Golf Club in Pawleys Island, SC. This year’s Mid-Amateur Championship was shortened to 36 holes due to inclement weather. Nevertheless,The Reserve was in ideal shape and provided a stiff challenge for the 142-player field.

Woodard started the final round one shot off the lead after an opening round three-under par 69, and kick-started his final round with an opening nine two-under 34.

The first-time Carolinas Golf Association champion was thrilled about his victory. “I grew up in Charlotte and have been playing in CGA events since I was 11 years old,” Woodard said. “This one means a lotto put my name on this trophy with a lot of great names."

McConnell Golf High School Invitational

On April 30, some of the best junior golfers in the state of North Carolina descended upon Treyburn Country Club, as it hosted the 13th Annual McConnell Golf High School Invitational. Designed to include top teams from both public and private schools, the field included eight McConnell Golf members and five McConnell Golf scholars.

With a team total of 300 (+12), Raleigh’s Broughton High School won its first team championship over one of the strongest tourney fields in recent years, defeating Myers Park by two shots and RJ Reynolds by three. The O’Neal School’s Fulton Smith and Jackson Van Paris fired rounds of 3-under-par 69 to earn co-medalist honors at Treyburn.

A few weeks later at the State Championships, Myers Park, O’Neal School and St. David’s School took home state titles. Including three Raleigh CC members — Davis Adams, Wells Armes and Parker Smith — this year was St. David’s third state title in four years. The young men represented the Triangle in individual state championships as well. Broughton’s Peter Fountain won the 4A title, Clayton’s Brady Hooks took 3A, St. David’s Michael LaSasso won NCIS 3A, and O’Neal’s Fulton Smith won NCIS 2A.

Smith has signed to play golf for Wake Forest next year, while Van Paris will take his talents to Vanderbilt. Fountain heads to UNC in 2020.

Kittler and Carolinas Golf Association Director of Junior Golf Jason Cox founded the contest in 2007. “It has been great to work on this event for 13 years and I believe it has had a positive impact on high school golf in North Carolina,” says Kittler.

Rex Hospital Open

Former Arkansas Razorback Sebastian Cappelen turned professional in June of 2014. He Monday qualified into the Air Capital Classic and went on to capture a one-shot victory in his Web.com Tour debut.

In the long five years since, however, a second professional victory has eluded him.

So, when Cappelen opened his final round at the REX Hospital Open at The Country Club at Wakefield Plantation with two consecutive bogeys, it appeared his follow-up win would elude the Dane once more. But slowly, the pendulum swung back in Cappelen’s favor.

An eagle on No. 4 jump-started his round, followed by a birdie on No. 5. Cappelen played his final 16 holes in 9 under par for a three-shot win over former McConnell Golf Scholar Grayson Murray and Zack Sucher - and his ever-important second Web.com Tour title.

Murray, a Raleigh native, played Friday’s second round with Chris Baker, who narrowly missed a birdie putt on the finishing hole for a 59. Baker settled for a course-record 60.

So, Murray knew what was possible. In Sunday’s final round, he fired a 10-under-par 61 to get in at an 18-under 266. “I gave it my all today,” he said.

 

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Oatmeal Chocolate Chip Cookies

By Bob Dowgiallo, Wakefield Plantation

As a young boy growing up in Maryland, I spent many summer days with my Grandpa on the Wye River crabbing for Maryland Blue Crabs. After a long day on the river, we would journey back home with our bushels of crabs to find a plate of warm, freshly baked Oatmeal Chocolate Chip cookies that my grandma had made for us. Not only are these cookies nostalgic, they are delicious. I hope you enjoy!

Ingredients

½ cup Packed Brown Sugar

1 cup Butter, Softened

1 teaspoon Vanilla Extract

1 Egg

2 cups Quick Cooking Oats

1 ½ cups All-Purpose Flour

1 teaspoon Baking Soda

¼ teaspoon Salt

1 cup Semi-Sweet Chocolate Chips

Directions

Preheat oven to 350°. In a large mixing bowl with paddle attachment, stir brown sugar and softened butter until blended. Incorporate vanilla and egg until light and fluffy. Add oats, flour, baking soda and salt. Combine ingredients, then fold in chocolate chips. Spoon onto greased and parchment lined cookie sheet about 2” apart. Bake 10-12 minutes or until golden brown. Remove from baking sheet to cool.

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Chocolate Coconut Energy Balls

By Lauren Thedieck, McConnell Golf Marketing Team

My family and I stumbled across this incredibly tasty and healthy homemade dessert that not only feeds your sweet tooth in just 10 minutes, but also supports your diet. Whole 30 approved and allergy friendly, this nutritious and easy no-bake treat is one our entire family gobbles up every time they are made.

Ingredients

½ cup Pecans (or other nut)

15 Whole Dates, pitted and roughly chopped

1/3 cup Shredded, Unsweetened Coconut (plus ¼ cup for rolling)

1 tablespoon Coconut Oil

1 ½ tablespoon Cocoa Powder

1 teaspoon Hemp Seed (optional)

1 tablespoon Water

Directions

Put pecans in food processor and pulse until roughly chopped. Add remaining ingredients, turn food processor on until well mixed. Using a tablespoon measure, spoon out mixture and roll in balls. Coat each ball in the remaining ¼ Cup shredded coconut. Place on a parchment covered baking sheet and refrigerate for at least 30 minutes until they harden. Store in the fridge in an airtight container or plastic bag for up to 2 weeks. Yield: 16 energy balls

NOTES: Nut allergy? Substitute pecans with sunflower seeds. Don’t like pecans? You can use almonds or walnuts instead.

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Jelly Cookies
Frankie Thomas, Line Cook, Holston Hills Country Club

Growing up my Great Auntie first made these for me as a child. They are my personal favorite. She would always make them for me when I would visit her in Georgia while growing up. They remind me of my family every time I have them. The recipe is great because you can pick whatever jelly or preserves you want.

Fun Facts About Frankie

- Length of Service: 2.5 years
- Hometown: Knoxville TN
- Favorite Menu Item: Smoked Chicken Wings (extra hot)
- One thing someone might not know: Frankie is a very outgoing family man who loves spending time with his five kids and seven grandchildren. He was also the Holston Hills 2018 Employee of the year!
- One thing he loves about his job: The members and getting to know them. Frankie loves the family style environment of a private club.

Ingredients 

1 ½ cups Unsalted Butter, softened                      
1 cup White Granulated Sugar
4 Egg Yolks                                                             
½ teaspoon Vanilla Extract
3 ½ cups All-Purpose Flour                                    
1 cup Jelly or Preserves (any flavor)

Directions

Preheat conventional oven to 375°. In a medium bowl, cream together butter, sugar, vanilla and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1-inch balls.  If dough is too soft, refrigerate for 20 minutes. Place balls 2 inches apart on a parchment paper lined cookie sheet. Using the back of a spoon, make a small well or indentation in the middle of the cookie ball. Fill cookie with ½ teaspoon of preserves or jelly. Bake cookies 8 to 10 minutes in preheated oven until they are golden brown on the bottom. Remove cookies from cookie sheet and cool on wire rack.

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No Bake Chocolate Oatmeal Cookies
By Tracy Cottrell, Sedgefield Country Club 

This recipe was given to my mom by my grandma, Mary Sumner (Momaw), to all who knew her.  Momaw shared her love of cooking with me when I still had to pull up a chair to the stove so I could stir. Growing up, I fondly remember her making these cookies for our blended family. I lost her when I was 11, but never forgot her love or her cooking.

Fun Facts About Tracy

- Length of Service: 8 years and 10 months
- Hometown: Grays Chapel, North Carolina
- Favorite Menu Item: The rock shrimp salad. I make the Caribbean salsa and it’s delicious!
- One thing someone might not know about me: I love to snorkel. Being underwater with the fish is a whole different world. It’s very peaceful to me to watch all the colorful fish.
- One thing I love about my job: Being able to put a smile on someone’s face when they eat something I’ve prepared. It makes me happy to make the members or staff happy with a good meal. That’s what I love about my job.

Ingredients
2 cups Sugar                                          
½ cup Milk
1 Stick (8 Tablespoon) Unsalted Butter
¼ cup Unsweetened Cocoa Powder
3 cups Old-Fashioned Rolled Oats        
1 cup Smooth Peanut Butter
1 tablespoon Pure Vanilla Extract         
Large Pinch of Salt

Directions
Line a baking sheet with wax paper or parchment. Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat. Stir occasionally and then let boil for 1 minute. Remove from heat. Add the oats, peanut butter, vanilla and salt; stir to combine. Drop teaspoons of the mixture onto the prepared baking sheet. Let sit at room temperature until cooled and hardened, about 30 minutes.

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