Summer Happy Hour Schedule

Summer Happy Hour Schedule:

Friday:

5 p.m. to 8 p.m. at both the Grille and the Tiki Hut

Saturday:

5 p.m. to 8 p.m. at the Tiki Hut

Live Music at the Tiki Hut on Saturday evenings, beginning Saturday, July 20

Grand Opening Luau for The River Club

We want to thank all of our members who helped us celebrate the Grand Opening of the River Club with the Luau we had on Saturday. The kind comments and emails we have received are overwhelming; thank you very much! We also want to thank you for your patience and support during the renovation.

Everyone had a great time at the Luau. Don't believe us? Check out the photos below!

Ribbon cutting ceremony for the Grand Opening!

Head Golf Professional, Don Yrene & Green Golf Partners CEO, Tom Rodems

A group of our fabulous members enjoying the new canopy

Miranda, Tracy, Taylor, & Chelsea did a great job decorating!

Over 500 people attended the Luau!

Enjoying the Key Lime Cheesecake dessert!

All of the kids that attended were cute!

The Hafer's 

Mr. Dellinger is having a great time!

The fire pit is neat!

Rain, Rain, Go Away!

Rain, rain go away!  This may be wishful thinking, but we are getting much more rain than I am used to, compared to the drought stricken Southwest part of the United States.  I must say, I do like the temperatures better than the near 120 degrees they are getting in my former home of Scottsdale, Arizona.

The weather is not so hot for our junior golfers we have coming out to learn and improve their games.  I will be teaching another junior golf camp July 16 – 19, where the kids will be learning about all parts of the game of golf, culminating with playing our beautiful course on Friday the 19^th.  

On July fourth, we had a Flag Tournament, which is an individual competition and the members made their own groups, as well as tee times.  

We will have a British Open Player Pick on Saturday the 20^th where the member adds their net score to a player of their choosing from the British Open field.

Be aware, we are going to continue changing the profile of the soil of our greens with another deep tine aerification and heavy topdressing throughout the summer.

We are going to begin a program to NOT provide cups, lids, and straws at the clubhouse water station.  When a member purchases a Tervis Tumbler with the Osprey Cove logo, they will get .25 cents off when purchasing a soft drink/ iced tea until the end of this year.  Cups, lids, and straws will no longer be available starting September 1^st from the main water station.

New score cards are on order with the new course ratings, and new hole by hole handicap allocations.

The staff is very excited about the River Club re-opening on Saturday the 6^th where a lot of time, effort, and money has been put forward in the renovation.  Lots of fun and exciting happenings around The Club!

Enjoy the summer weather and remember, at least its not 118 degrees!

-Don Yrene, Head Golf Professional

My Time in France

The most frequently asked question when I returned to the club "Why did you come back here to Georgia/Florida?"

The question wasn't something I never thought about and even a year later sometimes consider.  I was offered other opportunities in other countries and even here at home that were very tempting for a career path and financially.  I spent two years at Osprey before I went to France and I felt during that time that the experience we were providing had changed quite significantly from when I first arrived.  It changed for the better, but we never reached our ultimate goal.  Back then, Adam and I spent many long nights talking and planning to bring the glory back to Osprey that it had in its early years and the reputation that we knew it could garner for the future.   Near the end of my time in France a unique chain of events occurred that allowed the opportunity for me to take control of all Food and Beverage operations at Osprey.  After long talks with Adam and extensive question and answer sessions with Paul, I decided it was time to achieve the success we knew could be possible here at Osprey. 

I don't enjoy all French foods, in fact I find most of it a bit uncomfortable and over the top.  That isn't what I took away from my time in France.  Two years in another country can force change.  I grew up eating meals in a hurry.  There was always something else going on and there seemed to be an urgency to move forward.  We also grew up eating what happened to be in the coupon books that week.  Spaghetti was a regular and pizza on Friday was always something to look forward to.  I am one of four children and my parents worked excessively hard to make sure we had all the opportunities we wanted or needed to succeed.   During my time abroad I realized a different approach to meals.  Two hour lunches weren't uncommon and four hour to six hour dinner marathons were more habitual, even during the week.  For three weeks I lived with a French family in Bordeaux.  It was during this time that I grew to have a true appreciation for their lifestyle.  Hard work has its place.  Daily debate and the distractions that face us each day are unavoidable.  The French realize this to be true and place a road block between daily challenge and gastronomy.  My greatest challenge in coming home is to help us all appreciate our meal times.  Food isn't only nourishment for health, but also an outlet to enjoy our closest friends and family each day. I believe this to be true and hope that with time the club will provide that experience for each of its members.  

-Bill Shaffer, Executive Chef