December 31, 2009 By Tinou Bao

Frost occurs when the water inside of a plants leaf freezes due to cold temperatures.  This freezing causes jagged crystals to form and remain until temperatures warm enough to unfreeze the turf.  Turf damage will occur if equipment drives across or anyone walks across the surface while frost is present.  Blackened tire tracks and footprints are visual signs that the turf has been damaged due to the crystals inside the leaf rupturing the plant.  Frost damage is permanent and requires replacement or reseeding to repair.

Operators of facilities in desert climates must be extremely knowledgeable about frost in order to maximize revenues while protecting the delicate turf during the winter months.  Those of you familiar with Indian Wells Golf Resort know that our golf courses sit lower in elevation to most of the surrounding area.  The lower elevation makes our facility more susceptible to frost due to the cold air settling during the night and early morning.  Unfortunately there is no way to accurately predict frost due to the weather factors that cause it.  During the 2008 winter our facility experienced 40 out of 60 days with frost delays.  The 2009 winter only brought 5 days of frost.

Factors that will deter the formation of frost are wind and cloud cover.  Wind will keep the air masses moving keeping the cool air from settling.  Cloud cover will keep warm air from escaping into the atmosphere maintaining higher night temperatures.

Hopefully we will have a warm season keeping all of our guests on schedule and golf courses in excellent condition.

Rolland Vaughn

PGA Head Golf Professional

Indian Wells Golf Resort

Visit http://au.sys-con.com/node/1141364 for complete article and list of hotels.

Indian Wells, California Resorts to make list:  Hyatt Grand Champions Resort, Villas, and Spa, Miramonte Resort & Spa and Renaissance Esmeralda Resort and Spa

LOS ANGELES, CA — (Marketwire) — 10/13/09 — Sixty-six Southern California hotels and 32 restaurants have earned the 2010 AAA Four Diamond Award, the Automobile Club of Southern California announced today. Six locations appear for the first time on the 2010 list, including the SLS Hotel and the Montage in Beverly Hills; two in Rancho Mirage; one in Pismo Beach and one in San Diego County.

The coveted rating plaque featuring a design of four raised simulated diamonds and the AAA Four Diamond Award logo are presented to hotel and restaurant general managers and executive chefs to recognize the award-winning properties, which rank among the top 3.4 percent of more than 2,600 Southern California hotels, motels, and restaurants inspected by the Auto Club, the nation’s largest AAA affiliate.

“North America’s AAA Diamond Rating System is a long-time trusted method of rating lodgings and dining establishments, especially during what has been a difficult economic year for the hospitality industry and also for travelers,” said the Auto Club’s Approved Accommodations Supervisor Patricia Marenco. “Southern California’s hotels and restaurants that earn the AAA Four Diamond award maintain a very high standard of service in their hotels and restaurants in order to continue pleasing their guests.”

AAA’s Diamond rating program is the only hotel and restaurant review system in the nation that uses specially trained full-time field representatives. As part of AAA’s national network, the Auto Club’s own staff reviews establishments in Southern California without prior notification using objective and detailed rating procedures.

Lodging inspections include at least one unannounced inspection each year. Inspectors review and rate exterior, grounds and public areas, room décor, ambiance and amenities, guest room, bathrooms, housekeeping and maintenance, management and staff and guest services. Once the inspection process is complete, properties that meet all requirements receive a rating of one to five Diamonds.

AAA approves and rates more than 31,000 lodgings and 27,000 restaurants each year throughout the U.S., Canada, Mexico and the Caribbean. A wide range of property listings are included in regional TourBook® guides, with a yearly distribution of nearly 20 million, and on AAA.com, where many travel planning and information services — including the well-known TripTik® Travel Planner, TourBook® listings and Diamond Ratings — are now available to non-members as well. The AAA Four Diamond rating is exclusive in that less than 4% of all AAA approved properties achieve this rating.

The 2010 AAA Five Diamond Award lodging and restaurant recipients will be announced in November.

“Season” as we affectionately call it here in the Coachella Valley has arrived.  Season brings beautiful weather to our area which in turn brings our winter residents back to their homes and fills our resorts with guests.  It is a great time to be living in the desert.

 At Indian Wells Golf Resort we are fortunate to offer 36-holes of golf for approximately ten months of the year.  During the months of October and November we continue to have 18-holes available during the overseeding process where 18-hole facilities will be required to close the course entirely.  This means that our facility becomes extremely busy with guests of all skill levels and backgrounds including country club members, resort guests, local residents, etc. 

Due to this busy time of year “Pace-of-Play” becomes an important challenge to ensure an exceptional experience for all or our guests.  Two ways to improve Pace are to choose the appropriate set of tees and to play “ready-golf.”  At our facility a target time for a round of golf is 4 ½ hours.  Finally, we ask our guests to be courteous and respectful to each other and if an issue occurs to contact a Course Ambassador for assistance.

 If you would like more information on how to improve your Pace-of-Play visit the link here at http://golf.about.com/od/golfetiquette/ht/paceofplay.htm.

Enjoy the weather and good golfing!

Rolland Vaughn

PGA Head Golf Professional

Indian Wells Golf Resort

The next time you come by the Fairway Grill look over toward the clubhouse, right next to where you might park your golf cart. That’s where you’ll find our herb garden. It’s been quite exciting and satisfying to know that we have over twenty varieties of herbs that have been in the ground for about one year now.

GCMM and his crew were instrumental in the implementation of the garden. They placed the plants, turned the soil, laid the irrigation system. All this to bring you and your guests the freshest herbs possible.

It might seem impossible for anything to grow in our searing summer heat, but once the herbs are well established they will flourish.  Our oregano & thyme are doing extremely well in fact…

I’ve included a brief description of some of  the herbs & that we are currently growing at IWClub.

 Bay Leaf: Although quite small right now, in a few years our 2 Bay Leaf trees will offer a brittle, dark, shiny green leaf. With sharp, pungent, bitter flavors. As they dry, the flavor sweetens. 

Basil, Sweet: Offers a warm sweet, spicy and strong flavor that combines anise, clove & mint.

Basil, Lemon: Offers a very prominent lemon scent, it’s so lemony it masks the scent of the basil. Leaves are smaller & lighter in color.

Basil ,Opal:   This deep purple basil variety is not as pungent or as strong as the true basil. Opal basil offers a gingerish, spicy flavor.

Basil, Thai: Growing to 3 feet tall, the more sun the plant soaks up the redder its color becomes. It has a unique blend of exotic flavors of clove & mint.

Chives:  Bearing the taste of a delicate onion, offering a zesty burst of flavor.

Chive, Garlic: Has dull green, flatter leaves with a distinct garlic flavor, a favorite in Asian cuisine. 

Lavender: When used carefully it offers a balsamic scent with pungent, perfumed blossoms. Fine strong aromatic flavors.

Lemon Balm: Bears a mint-like lemon scent. With slightly tart overtones.

Lemon Grass: Has long thin pointed leaves, with stiff glasslike stalks. Bearing an aromatic lemon scent and delicate flavor, not having the tartness the lemon has. Often used in Asian Cooking.

Marjoram: Has a sweet subtle spiciness, quite comparable to oregano with intense pepperiness and distinct.

Mint:  I would like to  grow at least 3 varieties of mint, all with their own unique flavor, from chocolate, spearmint, peppermint. Carrying a strong tangy sweet, sour, mild pungent flavor.

Oregano: Bearing a robust, peppery, tangy and spicy flavor. Close to marjoram in flavor but even more of a distinct flavor. This herb is better dried than fresh.

Rosemary: A very aromatic and most beautiful herb, it releases an intense fragrance when touched. Having hints of nutmeg, lavender. 

Peppers, Habanero: The world’s hottest pepper. They offer a distinctive wonderful flavor with fruit overtones, in spite of the intense, fierce, blazing hot personality. Those poor javalina.

Peppers, Serrano: Smooth, sleek and small this chili packs a tremendous flavor. It has an intense burn with a wonderful taste and a lasting bite.

Sage, Golden: With yellowish- green leaves this variety of sage is similar to sweet sage, extremely fragrant, pungent, bold & powerful. Use in moderation.

Tarragon: Bears a rich fullness with a licorice-anise flavor. It gives a distinctive flavor, use gently because it will dominate.

Thyme:   A cheerful looking plant with big flavor. Releasing a minty lemony aroma, sharp and clean. Dry thyme retains a strong pungent flavor.

Summer Savory: Pleasant similarities to thyme & marjoram. Slightly hot peppery sharp taste and very assertive.

There is nothing like fresh herbs, especially when growing your own. If you don’t have the space or time there is usually a good selection at your local grocery store. Fresh herbs can be kept 5-10 days in the frigerator. Place them stem side down in a glass jar with the stem covered with approximately with 1 inch of water. Cover this jar with a plastic bag and a rubber band, or a screw tight jar with a lid may be used. You’ll need to change the water every 2 days whichever way you decide to store them. Also you may roll them in a damp paper towel, then sealed in a plastic bag. This will keep for about 5 days.

Now that you have your herbs grown or stored, here are a few recipes that you can enjoy with your favorite grilled seafood or chicken breast.

Grilled Atlantic Salmon Salad with Garden Pesto &

Vine-ripened Tomato & Tarragon Vinaigrette

4 ea.     6 oz  Boneless Salmon Filet

10 oz            Washed & dried Organic Field Greens

4 oz               Garden Pesto

12 oz           Tomato Tarragon Vinaigrette

1 ea.            BBQ Grill

Garden Basil Pesto

2 oz          Fresh Basil Leaves

1 oz         Toasted Pine Nuts

1 ea.        Cloves Fresh Garlic

1 oz          Grated Parmesan Cheese

4 oz          Olive Oil

               Salt & pepper

In food processor blend basil leaves, garlic, pinenuts, garlic & cheese till smooth.

Add Olive Oil and adjust seasoning as needed.

Cover & refrigerate

Tomato Tarragon Vinaigrette

3 ea.     Vine-ripened Tomatoes

1 Tbl.   Capers, Rough Chopped

6 oz       Red Wine Vinegar

12 oz       Olive Oil

1 Tbl.    Rough Chopped Tarragon

1 Tea.    Dijon Mustard

1 ea.       Sliced Shallots

1 Tea    Chopped Garlic

              Kosher Salt

             Cracked Black Pepper

Bring a medium size pot of water to a boil.

Core & score the tomatoes.

Have available a bowl of ice water to shock tomatoes.

Place tomatoes in boiling water for about 30-40 seconds, quickly remove them with a slotted spoon and place them into the ice water.

Now peel off the outside skin on tomatoes.

Cut tomatoes in half evenly, so you have 2 even round halves.

Return them to the ice bath, lightly squeeze tomatoes to remove seeds. Cut tomatoes into approximately ½ inch pieces.

Cover peeled, seeded tomatoes and refrigerate for later use.

For vinaigrette combine remaining ingredients and mix slowly.

Adjust seasoning as needed.

Combine tomatoes with vinaigrette, cover & refrigerate.

Okay now that all of our prep work is done, we can start cooking.

Lightly oil & season your salmon while your grill is preheating.

Once your grill is hot, brush the grates & lightly oil them.

If your grill is at the right temperature you should be able to wave your hand over the fire for about 5 seconds, before having to remove it.

Start your salmon skin side up; cook time will vary depending on the thickness of your fish & temperature of the grill. But approximately 3 minutes on each side if your grill hot.

Once you turn the salmon apply about ¾ tablespoon of Pesto to each piece of salmon. Now move the salmon to an area on the grill where it isn’t over a direct heat source & cover the grill.

Now go ahead and toss your greens in the tomato tarragon vinaigrette, making sure you stir the vinaigrette before you pour it on the greens. Divide the greens evenly on 4 plates, placing a piece of salmon on top of each of the greens.

If there is any vinaigrette left drizzle it over the salmon filets

Good & healthy eating.

 Chef O’

Rumors were floating around about President Obama playing a round of golf with Tiger Woods during his trip to Martha’s Vineyard.  Although the power 2-some never took place it did bring to mind a couple of questions.  Who have been the best Presidential golfers and what if Tiger were to enter into politics?

Golf Digest compiled a Top 10 list of Presidential golfers in its January issue.  John F. Kennedy is at the top of the list with Barack Obama placing a solid eight.   Probably one of the desert’s favorite Presidential golfers would be Gerald Ford who was on the list at number three.

Tiger has already commented that he may be retired prior to golf becoming an Olympic Event.  One couldn’t imagine a person with his presence simply slipping out of the public eye and into the shadows.  If he were heading down the political path his first step would have to be finishing his college education since he left after 2 years at Stanford to turn Pro.  However, he has gained a strong economics education since joining the PGA Tour in 1996.

I am sure there are some opinions about both of these topics and we would love to have them.

Rolland Vaughn

PGA Head Golf Professional

Indian Wells Golf Resort

The best way to improve is by changing a weakness into a strength.  By accurately keeping golf stats you are able to quickly identify areas of the game where you excel and areas that need improvement.  I see a lot of amateur golfers spending their practice session hitting shots with their favorite club instead of focusing on areas of improvement.  Practice time should be spent working on the shot that you continually struggle with.  After you have gained confidence at the practice tee take the positive attitude to the golf course and your game will improve.

For all of you iPhone owners there is a great app called TeeShot.  It can be used to track your strokes, putts, fairways, clubs, and distances.  Also, it has a GPS that can be used to measure shot distance.  For the rest of you like me a small notepad works great.

Good Luck!

Rolland Vaughn

PGA Head Golf Professional

Indian Wells Golf Resort

Summer months are approaching and triple digit temperatures are already in the Coachella Valley.  The desert’s extreme conditions can cause extreme medical conditions.  However, one condition (dehydration) can be avoided with education and awareness. 

Dehydration occurs when your body loses too much fluid. This happens most often in golfers when they do not drink enough fluids to counteract the amount their body is loosing during a round of golf.   Symptoms to be aware of are muscle cramps, dizziness, and nausea.  But by the time you become severely dehydrated, you no longer have enough fluid in your body to get blood to your organs, and you may go into shock, which is a life-threatening condition.

Below I have listed a few ways to combat dehydration:

-         Drink water or sport drinks throughout a round of golf (even when your not thirsty)

-         Wear sunscreen and clothing designed for hot conditions

-         Stay in the shade as much as possible (park your golf car in the shade of a tree or structure while waiting to play)

-         Begin hydrating the day before (trade the libation for a water)

-         Play early or later in the day to avoid the suns peak intensity

-         Play quickly (4 ½ hours is a long time to be exposed to the summer sun)

Summer is a great time to play golf in the Coachella Valley with discounted green fees, fewer golfers, and spectacular facilities.  Use these keys to enjoy summer golf and visit us at www.indianwellsgolfresort.com to make a reservation.

Rolland Vaughn

PGA Head Golf Professional

Indian Wells Golf Resort

Tiger Woods is the first thought when it comes to mental toughness. Think of his last victory at Torrey Pines beating out Rocco in a playoff with a fractured leg and torn knee ligament. PGA Tour Professionals are able to find a higher level of concentration than most recreational golfers. They are able to block out all other thoughts and focus on that one goal at that one moment.

Unfortunately, it is difficult in these tough times to forget about life and focus on golf for 4 ½ hours. What a great concept though – forget about all of your troubles and get lost in a round of golf. Be in the moment and focus on that one shot, like Tiger.

Rolland Vaughn, PGA
Head Golf Professional
Indian Wells Golf Resort