Outdoor Club Furniture Sale  - Online Auction
Beginning Monday, December 5^th thru Friday, December 9th Members are welcome to bid on the following items:

For sale:
4 Four-piece outdoor furniture sets with cushions & coffee table $150 starting bids
10 wicker chairs with seat and accent cushion $30 each starting bids
6 wicker chairs with seat cushion only $25 each starting bids
3 tables with glass tops $30 starting bids
2 tables without glass tops $25
Furniture pick up will be on December 10th & 11th.

A notice describing the auction and how to access the bidding will be sent next week.
Click 'read more' to view items.

 

Submitted by Trish Carman, Club Accountant

Dear Members: 
Please note that the 1^st installment for the 2023 Equity dues, will be payable November end.
 
The next installment of half equity dues and half Capital will be billed January 2023 and payable February 2023.
 
The first half of the associate dues will also be billed in January. Please let me know if there are any changes with your associates.
 
Have a safe and wonderful winter season!

Best regards
Trish
 

 
Submitted by Chad Vibert, Golf Course Superintendent

Golf Course Update October 2022


Overview
Its hard to believe that it is mid-October already, this time of year is more important than ever to take care of your golf course.  Any divots and ball marks that are left unrepaired give poa an opportunity to invade.  Please replace divots if at all possible, rather than fill with sand and seed, unless your divot explodes and cannot be replaced.  And always fix your ball marks on greens, even when you hit the green and roll off the back or the side.

We have now started to prepare your golf course for one of the most stressful times of the year, winter.  All of our fine turf areas will be or have been top dressed prior to winter to help protect the crown of the plant.  This helps to protect the plant from wind, ice and just plain cold temperatures.  Topdressing will continue through the rest of the fall season.

Logan DeLaat

I am currently a third-year student at Carleton University in Ottawa, Canada. I am studying aerospace engineering with a specialization in space systems and structures.

 The pursuit to be the best I can be and always improving myself is a theme that has always been constant in my life, which has been solidified through the game of golf. The sport has taught me that to be successful you have to deal with the bad lies, the ups and downs, and to control your emotions. Most importantly it has taught me that hard work pays off.

Thank you again for the amazing opportunity to be a part of the Mad River team as well as the opportunity for the Tom Sandell Award.

 Sincerely,
Logan DeLaat
 

Caleb McConnell

I am extremely honored and humbled to have been selected as this year's recipient of the Roy Emerton Education Incentive Award bursary.

I am very grateful to the membership at Mad River for providing the resources and support making the Roy Emerton Education Incentive Award possible.

The club has provided me with many different learning experiences throughout the past seasons, and helped me grow.

This bursary will most definitely help in furthering my education in Turfgrass Management.

Thank you again to the Management, Board of Directors, and to the Membership of The Mad River Golf Club.

Sincerely, Caleb McConnell
 

Submitted by Ryan Rinneard, Director of Instruction



Another golf season is ending and it’s time for reflection.  It’s time to look back and ask yourself if 2022 was the best golf season of your life, or if 2023 will be that year.
 
During the off season, we set up an indoor facility at the club where members can come to practice and/or embark on a Game Improvement Program.

Submitted by Michelle Larcher, Food & Beverage Manager

The fall is bittersweet. Beautiful colours all around but it is also signs of our golf season coming to an end. Over the last few weeks, I have had the opportunity to speak with a number of you about your thoughts on the menu and what you liked, didn’t like and what you would like to see in 2023. Thank you to those who shared their thoughts and ideas. If I have not spoken to you and you wish to share your thoughts, please email or speak with me. Chef Malcolm and I will take this information and build a menu that keeps the classics, adds some new offerings and develop a weekly special insert to allow for more choice for those who dine regularly at the club.
 

 
Submitted by Chad Vibert, Golf Course Superintendent


Overview
The month of September has been a great month for golf, with very little precipitation until recently.  This in combination with cooler daytime highs and cooler nights make September one of the best months of the year. Fall has now officially arrived, and it came in with ample rain recently along with some cooler temperatures.  We look forward to a great month of October for both golf and putting the golf course to bed for the winter season.

September is a very busy month with golf events, it seems as though we have had 2/3 events per week for the entire month.  This is challenging to accomplish everything that we need to, with limited time and light, but the grounds staff did a terrific job presenting the golf course for each and every event.

Recently, we have been extremely busy with construction of some new tees as well as installing some irrigation isolation valves throughout the property.

Submitted by Ryan Rinneard, Director of Instruction

If you want to vastly improve your chipping game, focus on being Tall & Narrow at address.  THE VIDEO below will help teach you to set-up with a very narrow stance, a taller than normal posture, and less knee flex than you are probably used to.
 
WATCH VIDEO
 

Submitted by Michelle Larcher, Food & Beverage Manager

Thank you, September! What an incredible month with amazing events. Everything ran smoothly and lots of great food and wine was consumed. Thank you to the members who were involved and/or partipated in them and thank you to Chef and our team for creating wonderful experiences.
 
With Mother Nature bringing in colder temperatures and sometimes a bit of rain, the kitchen may close as early as 6:00 pm but the clubhouse will remain open until 7pm. Please call if you wish to dine in the evening.
 

Submitted by Ryan Rinneard, Director of Instruction

The #1 flaw I see with players struggling with their short game is that they set up for power and not finesse.

If your upper body tilts away from the target, you have set yourself up for a power shot and not a finesse shot. Setting up for power will shallow your angle of attack and shift your low point further back, leading to both fat and thin shots.
 

Junior Club Championship

The 2022 Junior Club Championship was held on this past Saturday at Mad River. It was an exciting day full of great golf shots and big smiles. This year the Junior Club Championship had 9 eager participants looking to play great golf and take home the trophies.

The winner for the Girls Club Championship was Olivia Kelk. This was Olivia’s first time playing in the Girls Club Championship as well as playing her first 18 hole round.

The winner of the 9 hole Club Championship was Quinn Burrison. This year Quinn has been working very hard on his game and that day it payed off.

The Boys Junior Club Champion was Reid Burrison. It all came down to a 3 man playoff where Reid won the title on the second playoff hole.

Below are some of the interviews Marshall conducted with the juniors prior to their round of golf.

Submitted by Michelle Larcher, Food & Beverage Manager

We ended the month with 2 successful events: The Divorce Open and the Ladies Charity Event which everyone enjoyed. As the beautiful season of autumn falls upon us, we look forward to creating an exceptional President’s Cup and Madheim Cup experience. The menus look delicious.

We said good bye and good luck to our serving staff last week and are welcoming new ones. Please be sure to say hi and welcome them to the Mad River family. As we continue to find staff, Cupp’s Corner may not always have someone there to assist you so we have set up a sign out sheet for you to write down your member number if you take something like a Gatorade or sandwich so you do not have to wait.

FALL HOURS OF OPERATION:  
Cupp’s Corner is open 30 min before the first tee time and will close at 6:00pm.
Kitchen is open from 10:00 am - 8:00 pm
*May close earlier as per Club policy

With Gratitude,
Michelle Larcher, Food & Beverage Manager
 

• The safety of staff and members through the next iteration of the Covid pandemic.
• Continue to prioritize the golf course and maintain it in ‘pristine’ condition.
• Plans to increase compensation rates for seasonal staff in order to attract candidates.
• Resources to facilitate improvements to the golf operation services and food and beverage as identified in the 2020-member survey, in particular in back shop and front of house food and beverage service.
• Continue accumulating capital for new projects that may arise from Long Range plans.
• Successfully deliver our operating and capital budgets.

David Bruce Black   1931-2022

Dean Henry & Kristy Henry
Full Results on "Member Central"
 

Submitted by Michelle Larcher, Food & Beverage Manager

They say, “all good things must come to an end.” As summer comes to a close, we must say good - bye to our extraordinary servers, Abby, Felicity, Maddy and Olivia. These young women were fantastic this past season with their poise and character. I am truly proud of all of them and how they have grown as servers and as young women. Thank you to the members who have made a point to let me know as well as let these wonderful girls know how great they have been. This is their last week at Mad and they will be missed. We hope to see them back next year and we wish them all the best with their studies at their respective schools. Thank you, ladies! You made 2022 amazing for both your fellow colleagues, management and the Members.
 
As we move into the fall, we are grateful that the kitchen staff and Shasta will be staying to complete the season. These core individuals work hard to make your meal in a timely, tasty fashion and we are fortunate to have them as other clubs are struggling to maintain staff year over year.  We are currently in the recruitment process to hire new staff and during this transition, we anticipate a little disruption in service as we train the incoming servers. Your patience is requested and appreciated.
 

Submitted by Chef Malcolm

Hi Folks
 
Although we had to cancel the Friday night buffets, I have been busy creating some new menu items and dinner specials.  I am excited that tomatoes are in season and have added Caprese Salad onto the menu as well as a Fish of the Day. I have also created menus for upcoming events like the Mulmur Hills event, Tips n Sips, the Divorce Open and the Ladies Charity event. I am thankful for the feedback on items that I am using. For example, the fries, as we have now been using fresh cut and they seem to be a Member favourite so be sure to add a plate to share the next time you order the brisket or the clubhouse.
 
Looking forward to being part of the big events in September and seeing the course change with the beautiful fall foliage.
 
Chef Malcolm

 

Submitted by Trish Carman, Club Accountant

Account Payments  
Hello members!
 
I hope this note finds you all well, and enjoying this summer to the fullest.
 
I’d like to clarify for you, the timing of the billings and payments.
 
Your Mad River statement is available to view on line, after the 4^th of each month. An automatic email is generated advising you it is there. The bill you will be paying, is always the month’s charges. So, the August 4^th statement reminder is advising you that July is ready to view and pay in full, and due before the end of August.
 
A late fee of 75.00 will be applied to all accounts not paid by the 15^th of the following month. For example, if the July statement is not paid by the end of August, a late fee will be charged on Sept 15^th.
 
For those that use credit card or have auto debit set up, the July balance will automatically be charged at the end of August.
 
If you require any assistance, please call or contact me at…[email protected] – or 705-428-3673 x 4.
  
Best regards,

Trish Carman
Accountant/Office Manager
[email protected]
705-428-3673 ext. 4
 

 

Submitted by Sean May, Assistant Golf Course Superintendent

We have officially entered head light season, the mornings are getting darker for the grounds staff and the days are getting shorter. We have reached the mid-way point of the 2022 golf season.  As we enter August, generally the overnight temperatures are lower and the daytime temperatures aren’t as high (except for this past weekend) which is conducive to good grass growing weather with some timely beneficial rains.  The precipitation levels for the month of July & early part of August are as follows:

 
Submitted by Chad Vibert, Golf Course Superintendent

Golf Course Update August 2022
It is hard to believe but we are now into August, the golf course is holding up well through the summer months.  The latter portion of July provided us with some timely rain events but prior to that, our crew had been working hard to manage water throughout the property.  Our grounds crew look forward to preparing the golf course for the upcoming Club Championship next week.

We have a few items we will be tackling in the coming weeks; these include:

• Continuing to top up bunkers with sand
• Planting a tree at 12 green tee
• Topdressing our teeing grounds
• Finishing the railing for the steps at #7
• Surface treating cart paths at 1
• Construction of 15 white tee

• $25 donation to HGT (tax receipt issued)
• Breakfast
• Snacks on course
• Mad River’s new deluxe golf cart with GPS
• Lunch
• Prizes and more…

Submitted by Michelle Larcher, Food & Beverage Manager

Hello Members
 
Just a quick note to share about the availability of draft beer. For the next few weeks, we will not be able to offer Creemore Lot 9 Pilsner and Helles.  The Creemore Brewery has been and continues to have some mechanical issues at their distribution centre. We apologize for the inconvenience.  We have brought back Lake of Bays lagered ale as well as Collingwood Brewery's Whites Bay IPA for your drinking enjoyment.

Submitted by Michelle Larcher, Food & Beverage Manager

Happy August Mad River Members! Where has the summer gone? I can't believe we're halfway through the season. So much has happened yet there's so much to come.  Club Championships are just around the corner along with the sold-out Divorce Open and the much anticipated charity event for Hospice and then September is filled with much excitement with our Presidents Cup, Madheim Cup and the Hospital Event.

Submitted by Chef Malcolm

A Note from Your Chef:

Wow! You really like having a BBQ! I have had the pleasure of meeting and serving you this past weekend on our weekly BBQ now being offered from 12- 4 on Sat and Sun. I am happy to see you all enjoying it. Please let me know if you would like to see something else being offered on the weekends.
 
See you around the club.

Chef Malcolm

 
Submitted by Chad Vibert, Golf Course Superintendent

Overview
June is always a dry month in southern Georgian bay, this combined with the longest days of the year make June one of our most difficult months.  This year has been no different, we went through a stretch of approx. 3 weeks with no significant precipitation, the golf course held up very well through this stretch thanks to a huge effort by Sean, Rob and our team!

We are now in the heart of the summer months and into invitational season.  We hosted our ladies’ event last week with good presentation of the golf course, we look forward to preparing the golf course for the Men’s event next week. 
 

Submitted by Michelle Larcher, Food & Beverage Manager

Hello Members

What a great Ladies Member/Guest event last week. It was perfect weather matched by great golf and paired up with a delicious lunch and fun socializing. It was wonderful to see the club as I envisioned it would look like when I joined the Mad River team in early 2020. We are putting the final touches together for the Men’s Member/Guest happening next week and it too looks like it will be a fantastic day for all.

Submitted by Chef Malcolm

A Note from Your Chef:

Almost every day, I learn something about Mad River GC, its members and golf in general. I learned that many of you walk the course and that you like to take a protein bite as a snack. I learned that a lot of you prefer to have a beer after the round because there is “nothing like a cold one after a round”, accompanied by Miss Vickie’s salt & vinegar chips. You all love the chicken salad sandwich we serve in Cupp’s Corner and the Creemore shrimp continues to be a member favourite. I am happy to see you all enjoying the food and thank you for all your feedback.

Chef Malcolm

Submitted by Ryan Rinneard, Director of Instruction

In last week’s “Tips & Sips”, I introduced the concept of Distance Wedges to the group and wanted to further elaborate on the topic.

Understanding Distance Wedges
Terms like Chipping and Pitching have been confusing golfers for decades, so it has been recommended by some of the great teachers across the globe that we replace these terms with “Finesse Wedges” and “Distance Wedges”.  Finesse wedges are essentially shots from inside of 30 yards that require a more delectate touch than a full swing shot.  Distance Wedges are essentially a mini full swing using a power sequence that usually carries through the air, somewhere in the range of 35 to 120 yards.  This will vary based on the player’s strength and skill level.

The top end of your distance wedges should equal the full carry distance of your Pitching Wedge.  The bottom end of your distance wedges will produce the shortest shots, and this is where you may find some overlapping yardages within both your finesse wedges and your distance wedges.  The decision to choose one over the other will be largely based on the shot you prefer to see.  For instance, if you are hitting a 35 yards finesse shot with a Sand Wedge, it will fly higher, land softer, and roll out more like a putt, whereas the same 35 yard shot with a Distance Wedge will fly lower and should have that sexy spin that you see on TV when a tour professional makes one check and stop beside the hole. (You need good grooves, the proper ball, and receptive greens to do this, btw). As you continue your journey to become a short game master, you will get better at these shots.

Submitted by Ryan Rinneard, Director of Instruction

I recently ventured out to California to learn from 4 of the world’s leading minds and coaches in the game of golf and have been asked quite a few times since returning:  What is TPI?
 

Submitted by Ryan Rinneard, Director of Instruction

If you have not familiarized yourself with the lead up article, 7 KEYS TO A BETTER SHORT GAME, and SHORT GAME - BACKSWING TECHNIQUE, please do so prior to focussing on your FORWARD SWING TECHNIQUE by clicking the links in Blue. The proper setup and takeaway are both non-negotiable requirement for the steps that follow.

Submitted by Michelle Larcher, Food & Beverage Manager

Reservations, Please - Over the past 2 years, restaurants and clubs had to implement reservations to keep numbers within the provincial guidelines in their dining establishments. This practice not only kept everyone safe, it also provided better service. Chef Malcolm and I are requesting that if you’re not golfing, and plan on coming in to dine as a group, to please make a reservation, email [email protected] or call the clubhouse at 705-428-3673 ext. 6.  We simple aren’t staffed to handle groups of 6+ coming in without our knowledge. Thank you in advance and see you around the clubhouse.

Submitted by Chef Malcolm

Note from Your Chef

Hi Folks

Hard to believe that July is just around the corner. I am getting into the swing of things around here and am getting to know the differences/similarities between the golf club industry and the restaurant environment. The principles are the same but the needs and wants sure are different. One of the similarities is that we have to work with food costs and keep them under control. As everyone is aware, inflation has gone up and it doesn’t look like it is slowing down anytime soon and we all have to be mindful of it. Prices we get quoted are not what we actually pay and sometimes we don’t even get the product or service we requested. Suppliers are struggling and do their best to get the product or a substitution but sometimes there just isn’t anything available.

Submitted by Michelle Larcher, Food & Beverage Manager

What a beautiful day for the Ladies Member/Member this past Tuesday! The Greek theme idea Sharon Delorenzi and Donna Wickham requested was well received and enjoyed by all.  Thank you, ladies, for organizing the event and bringing in the peonies-they were gorgeous. The F & B team really enjoyed preparing for the day and serving all of you.

Submitted by Chef Malcolm

A Note from Your Chef:

Hi Folks
Although we had to cancel our Friday Night Buffet, you can always come in and enjoy dinner and watch the sunset. The menu I created includes Steak Frites, Ahi Tuna, Grilled Tiger Shrimp, and a Vegetable Linguine. If you are not up to a full meal, why not share a couple of appetizers like the Creemore Shrimp, Duck Wings and the Cheese Dip? Once we have Canada Day 9 & Dine complete, I will start to add dinner specials on the weekends. Looking forward to serving you while you dine and socialize.

Chef Malcolm

Submitted by Michelle Larcher, Food & Beverage Manager

Summer is making a slow entrance, but we know when it comes, it will be fabulous and with summer, comes BBQ season!  We are in the final stages of getting the patio stones installed so we can put the tables and chairs out permanently. Once these are set, we will run the BBQ every weekend unless the weather is not favourable (typically cold or persistent rain) and it will run from 11:00 - 3:00.  We will serve hot dogs, sausages and switch between beef and chicken burgers.
 

Submitted by Ryan Rinneard, Director of Instruction

Link to Article
 
 

Submitted by Michelle Larcher, Food & Beverage Manager

While it seemed like a slow and steady start to our first month, we did post record sales of just over $40,000 for the month of May. Thank you for your support. The tee-sheet is not as full as it was last season and based on conversations I have had, many of you have shared that you are traveling or are involved in other activities that you were not able to participate in the last two years. It’s wonderful hearing about everyone’s life getting back on track.
 

Submitted by Chef Malcolm

A Note from Your Chef:

I love working with local farmers and bringing their produce to you. This past week we used True Food Farm’s greens with the Ladies special and will continue to do so for upcoming specials and events. You can find them at the Creemore Market every Saturday. We use our local brewery, Creemore Springs’, Lot 9 beer for our batter on the Creemore shrimp and our Fish & Chips Fridays. Stay tuned for other local products that I will be using in our dishes.

Chef Malcolm

Submitted by Ryan Rinneard, Director of Instruction
 
Most shortcomings in golf generally occur within the setup position and lead to faulty movement patterns at some point throughout the golf swing. The following 7 setup steps will help you improve your shots inside of 40 yards. You should not be satisfied with getting only some of these setup fundamentals correct. They are all critical and each plays an essential role the series of articles and videos to come relating to the short game.
 

Submitted by Michelle Larcher, Food & Beverage Manager

Last Friday, we hosted our first Friday Night Buffet in over 2 years! I am proud to say that Chef Malcolm’s spread was a success. Members shared that they loved the food and that it was great to finally come out and be social again. The room looked fabulous with the tables pre-set for dinner, the music playing and the staff dressed in black.  The food & beverage team look forward to seeing you at the next one on June 17^th.

After expediting a few events, the Food & Beverage team want to let you know that they have enjoyed serving you this season thus far. They also wanted to say thank you for welcoming back past staff and being sure to make the new staff feel comfortable. You all have been gracious and patient as we build the new team alongside Chef Malcolm. Here’s to continuing a fun and fantastic season!

Submitted by Chef Malcolm

A Note from Your Chef:

Hello Folks,

It has been great meeting some of the membership and hearing your feedback. Thank you. Working at a private golf club is different than running your own place or working at a restaurant. I am learning new things about the club and adapting accordingly. I look forward to being part of events that haven’t occurred in the past two years and creating food that you and your guests will love.

Chef Malcolm
Next Friday Night Buffet - June 17th - Menu under "Read More"

 
Submitted by Chad Vibert, Golf Course Superintendent

Overview
Our spring Poa patrol is now in full effect, the poa is now in seed and is easy to identify and physically remove from our putting surfaces.  It has been a great spring season for poa, very cool to start the season for the most part, Poa starts to grow at much lower temperatures than does creeping bent grass.  We will be on patrol for about 2-3 weeks, you may notice large groups of staff crawling across greens at times, this is an extremely tedious and time-consuming task, our staff do a fantastic job keeping our bent grass surfaces clean.

This spring we were able achieve our desired results from our aeration and topdressing of our putting surfaces, we keep our greens at a little higher height of cut in the spring in order to grow roots so it they can withstand the heat and stresses of the summer season ahead. Right now, all grasses are trying to produce seed, even our bent grass plants on our greens, this usually produces a little coarser textured leaf blade.  In the coming days, we will be lowering our heights of cut and green speeds will increase, this is no different than years past, we must be patient as it is still early in the season.
 

Submitted by Michelle Larcher, Food & Beverage Manager

We are off and running with events and regular golf play with Ladies and Men's Day occurring earlier this week. As they are different than in years past, we are excited to offer unique meals for when they are all done and are looking for feedback. This weekend, we are hoping to run the BBQ depending on the weather and will be promoting Bangarang Seltzers for everyone to try. These are very similar to White Claw and are offering fun flavours like Mango, Blue Raspberry, Grape and Cream Soda. It's like being a kid again!

Submitted by Chef Malcolm

A Note from Your Chef:

Hello Folks,

I have been busy creating menus for upcoming events like 9 & Dine and Ladies Member/Member and am looking forward to showcasing my passion for cooking and baking. I am focussing on healthier options this year but I do enjoy my sweets. The lemon cheesecake on our dessert menu is baked in house and is topped off with blueberry compote and for our gluten free Members, I have made a chickpea based brownie which we top off with house made chocolate sauce. These desserts are a great way to finish the evening after you have dined with us or to have on its own accompanied by an espresso in the sunroom.

Chef Malcolm

Submitted by Trish Carman, Club Accountant

New to the Mad River team, please join me in welcoming our accounting assistant, Marissa Clark.  Marissa is available to assist you with your accounting enquiries Monday thru Friday.

If you would like to speak with Marissa in person, she can be found upstairs at the administration office.  Alternatively,  Marissa can be reached by calling direct at 705-428-3673 ext. # 5 or by email at [email protected]

Welcome Marissa!
 

Submitted by Michelle Larcher, Food & Beverage Manager

A Message from your Food & Beverage Manager, Michelle Larcher

What an opening week! We started with the Spring Thaw followed by the Opening Breakfast for the Men and then topped it off with our Mother’s Day Brunch. Based on the comments and feedback, everyone had an amazing time and enjoyed all the food. It was so great to see everyone relaxed and enjoying socializing again.
 

Submitted by Chad Vibert, Golf Course Superintendent
Golf Course update May
Opening day is now upon us and our weather continues to challenge us, cooler than normal temperatures seem to be lingering.  Warmer weather is forecasted next week, along with some much-needed sunshine.  A few items for your information upon your return include:

• Right side rough at #1 fairway will be out of play for the first month of the season while we wait for the grass seed to grow in in this area
• The greens and collars have been aerified, recovery and growth has been slow due to the cool and wet weather
• While we wait for recovery, greens will be slower than normal
• We lost a couple large trees beside #7 forward tee during a couple different windstorms over the winter season, we decided to use this opening that has been created to rough in some steps to access 7 tee
• We had some grub damage around the 5^th and 8^th teeing areas, these areas will be sodded in the weeks to come
• We opened up a view from the fourth green in order to be able to see the pond at 17, this was a recommendation from our course architect

Submitted by Ryan Rinneard, Director of Instruction
 
Difficult = Golf
The Ongoing Debate
 
I recently listened to an incredible interview with the Chief Executive Officer of the R&A (The co-governing body for the sport of golf worldwide), and something within his words resonated with me.  Much of the focus of his conversation was to do with having fun.  For years now, the governing bodies have been trying to make the game more difficult and perhaps Tiger had something to do with it when, in 1997, he won his first Green Jacket by shooting -18 in the Master’s tournament, beating the field by 12 shots.
 

Submitted by Michelle Larcher, Food & Beverage Manager

Mad Post May 5, 2022
On behalf of Chef Malcolm, myself and our Food & Beverage team, we officially welcome you to your 2022 Golf Season at Mad River!!!! We are open and excited to serve you this year’s menu and unique beverages.  Daily Specials and weekend BBQs will start Victoria Day weekend along with weekly drink and beer features. Cupp`s Corner is open from  7:00am-7:00pm daily where you can order our famous Mad Muffin, baked goods, confectionary items and beverages.

Although I am going into my 3^rd season at Mad, I feel like it is my first as we will be running all the events that the Club did prior to 2020.  The season starts off with a full weekend which includes the Spring Thaw, the Men’s Opening Breakfast and of course our Mother’s Day Brunch. Together, we will make your dining experiences tasty and keep you wanting more. Our main focus this year is to be consistent and offer you timely service so as we continue to train staff and deal with some supply shortages, we ask that you be patient and be understanding with us.

Remember to use the Mad River App to order ahead before teeing off or to order items for pick up at Cupp’s Corner before you make the turn. You can also call the Clubhouse at 705-428-3673 ext. 6.  We look forward to serving you and doing our best to provide exceptional service.  Again, welcome back and here’s to an Amazing 2022!

We will continue with some Covid-19 protocols to keep everyone safe and comfortable. We will be wearing masks, sanitizing all work areas and there will be sanitizer stations at each entrance to the dining room, Cupp’s Corner and at the buffets.
 

Submitted by Trish Carman, Club Accountant

Dear Member,

Please be advised that your annual dues must be paid in full prior to play.  

You can view your statement online and should you have any questions, please feel free to contact me by email at [email protected] or by phone at 705-428-3673 ext. 4

Trish Carman
Accountant/Office Manager
[email protected]
705-428-3673 ext. 4

Enjoy the weekend!

1. Mandatory vaccinations are not required for members, guests or staff in order to use any of the facilities, including entering the building or to consume food and beverage indoors
2. We will continue to require members, guests and staff to wear masks while indoors as an added precaution, however not when seated to consume food and beverage
3. We will continue to require members to complete the annual Covid declaration form confirming their compliance with the Club’s Covid protocols
4. We will continue to require guests to complete a Covid declaration form in advance of attending the Club
5. We will continue to require staff to complete a daily Covid screening and we will require bi-weekly testing for any staff that may not be vaccinated.

Submitted by Chad Vibert, Golf Course Superintendent

Golf Course Update Spring 2022
We continue to be challenged by cold temperatures well into the spring season, this has included snow and plenty of rain to date.  Soil temperatures remain much colder than normal and forecasts for this week include below freezing overnight temperatures with additional snowfall.  Although we still plan to aerate our green surfaces prior to opening, the cold temperatures have pushed back our aeration plans to later this week.  We remain one to two weeks behind the last few spring seasons due to these unseasonably cold temperatures.
 

Submitted by Ryan Rinneard, Director of Instruction
 
If you or someone you know is looking for a Beginner Series or Refresher Series, the first option will be a Get Golf Ready.

Get golf ready is a weekly 90-minute program designed to help you with the skills you need to play the game.  In your 5-week group program, you will learn the essentials such as grip, stance, ball position, posture, and alignment and start to understand why these fundamental setup skills are so important.  You will also learn more about putting, the short game, and the full swing.  

Submitted by Michelle Larcher, Food & Beverage Manager

We are looking forward to interacting with you this weekend. After spending time on the range, please come in to enjoy a pint of Creemore with our new Brisket Panini or have a late breakfast with a cup of tea. The kitchen will be offering our breakfast and lunch menu from 10:00 - 6:00. Menus can be found on the website under the ‘Social’ tab.

Submitted by Chef Malcolm

A Note from Your Chef:

Hello Folks,

I heard that the Mad River membership really enjoy their soups and sandwiches. I love making soup and look forward to sharing my many creations with you. This week we will be featuring my roasted red pepper and rosemary soup as well as offering all our sandwiches on COBBS Bread. I look forward to your feedback and please feel free to share with Michelle and I any of your favourite soups and sandwiches. They may appear as a daily special in the future.

Regards,

Chef Malcolm

Submitted by Ryan Rinneard, Director of Instruction
 
I hope you all had a great winter and were able to either travel south to work on your games or spend some quality learning time in the Trackman Simulator at the club.  As always, I spent my off season learning better ways to help you improve your game and I’m excited to be headed to the Titleist Performance Institute in Oceanside, CA the first week of June to once again spend time with some of the world’s top instructors including PGA Tour coaches Mark Blackburn, James Seickmann, and Dave Phillips. 
 
I’ve been receiving plenty of messages from members asking if we will have some adult programs up and running after seeing the Junior Programs available.  I am excited to have this opportunity to get you better informed, so let’s get started.  I should add that this is just the beginning.  More offerings are set to launch in the weeks to come, so please stay tuned!

Submitted by Michelle Larcher, Food & Beverage Manager

Submitted by Chef Malcolm

From Your Chef:

Hello Folks,

Many of you will know me from my time at the Terra Nova Public House where I created soups and unique weekly menus. I bring 35 years of culinary experience which includes working in fine dining restaurants to creating comfort food with a twist.  My wife Paige and I love the community of Creemore and have made it our home for over 20 years.  I look forward to bringing my fresh new ideas using local and in season ingredients to create dishes for the Mad River Membership.

Regards,
Chef Malcolm
 

Dear Mad Readers:

Our Mad River Book Club selections for the summer 2022 take us on journeys to France, Vietnam, Cyprus, England, India and America.   The first three books are written by long-time award-winning authors and the fourth book – a memoir by one of the world’s most admired CEOs.
See below for details of the selections and dates and times for each discussion. 
 
If you would like to join the Mad River Book Club, please email Barbara Lemaire at [email protected]
 
Happy reading!